Tuesday, November 2nd 2021, 9:04 am
Welcome to the Cooking Corner! Paul Vanraamsdonk and chef Demarcus Kelly with the tulsa club hotel joined News On 6 at Noon to give us some details on a special event that's coming up this month at the chamber restaurant. We also learn to make Shrimp & Grits
Boursin Cheese Grits
4 Cup Water
1 cup Heavy Cream
4 OZ Butter
2 Tea Seasoning Salt
¼ Tea Garlic Powder
¼ Tea Cayenne Pepper
1 Cup Stone Ground Grits
1 Cup Boursin Cheese (or 1.5 Wheels)
· Combine first six ingredients in a saucepot and bring to a boil
· Stir in Grits and simmer 45 minutes or until thickened and tender
· Turn off heat and stir in Cheese
(Yields 5 Cups)
Cajun Style Shrimp
6 EA Shrimp
2 TBL Whole Butter
1 Tea Garlic
2 Oz Holy Trinity Vegetables (Bell Pepper, Celery, Onions)
1 oz Heavy Cream
1 TEA Blackening Seasoning
Fresh Black Pepper
· Sauté Vegetables & Shimp in 1 TBL Butter
· Season with Blacking Seasoning, Fresh Black Pepper
· Add Cream, Let Simmer for 1 Minute or Until Shrimp are Cooked Thru
(1-2 People)
Garnishes
· Chili Oil
· Chives
· Pickled Fresno Chilies
· Pea Tendrils
November 2nd, 2021
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