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Asparagus, Crawfish Remoulade, Beet and Avocado Salad

Asparagus, Crawfish Remoulade, Beet and Avocado Salad

Asparagus , Crawfish Remoulade, Beet and Avocado Salad 

2 pounds fresh asparagus

4 large fresh beets

1 pound crawfish tails

1 large avocado, peeled and sliced

1 recipe of remoulade sauce

Basil leaves for garnish  

Big Mike’s Remoulade Sauce

About 1¼ cups 

¼ cup vegetable oil

¼ cup Creole or Dijon mustard

¼ cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon drained prepared white horseradish

6 medium scallions, minced

2 medium celery sticks, minced

¼ cup flat leaf parsley, minced

Salt and black pepper 

In a medium bowl, combine oil, mustard, mayonnaise, vinegar, and horseradish. Wisk to blend, I place in blender and chop and mix celery, scallions (green onions) and parsley, season with salt, pepper and red pepper to taste.

For red sauce add ketchup and paprika to desired color. 

Crawfish tails

 1 pound of crawfish tails

 1 tablespoon butter

 Salt , black pepper and red pepper to taste

 Melt the butter in a skillet over medium heat add the crawfish and the seasonings and sauté for 5-7 minutes until the crawfish are cooked but not tough. Let cool.

Once the crawfish are cooled fold into remoulade sauce. 

Blanched Asparagus

1-1/2 lb. asparagus, trimmed

Sea salt

Cook the asparagus: Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just tender, about 4 minutes for medium spears. Drain into a colander. Transfer to a platter, arranging the spears with the tips pointing in the same direction. Spoon the sauce over the warm spears and serve immediately. 

Roasted Beets

4 large beets or 8 small beets

1 Tablespoon oil  (olive oil or canola)


 Roast Beets: Rinse any dirt from the beets Put beets on a large piece of aluminum foil and preheat the oven to 375°F

Drizzle the beets with oil and sprinkle with salt before roasting.

Wrap the beets in a foil packet and bake in the oven until tender, depending on the size of the beets, 30 -60 minutes. 

When the beets can be easily pierced with a knife, remove from oven and let cool.

Peel the beets and slice or quarter them.

To assemble salad:

Place blanched asparagus on a platter, spoon the crawfish remoulade down the center of the asparagus, top with avocado slices and tuck the beets in and around the asparagus and garnish with basil leaves.