We had a great time on day one of the Salt cooking school, and we were really excited about day two. We were making so many wonderful things! Brisket, mac and cheese, homemade marshmallows, corn ice cream and CHICKEN! I couldn’t wait to see how it all tasted!!
The first thing I saw when we walked in the kitchen was the chicken soaking in the brine. It had lemons, oranges, grapefruits and rosemary. YUM!
My Mom and I helped prep the collard greens. We cut the stems and chopped the leaves.
The restaurant’s fresh fish shipment arrived while we were there. That is one big fish! They also had fresh lobsters – they were still walking around in the box.
I was really excited to see how to make homemade marshmallows. It was much easier than I thought. We made raspberry marshmallows. One tip I picked up was to use snow sugar instead of powdered sugar. The powdered sugar will melt.
This is the salt encrusted snapper. This was actually pretty easy. It would be great for a party.
Prepping the mac & cheese. We used fresh rigatoni that was made in the cafe kitchen. They made it longer than regular rigatoni so we could stuff it with cheese like a manicotti noodle.
It rained while we were cooking and the outside grills went out. They had to start a charcoal fire inside. Chef Rick grilled his prawns for the avocado and cilantro soup right in the kitchen.
Here is the snapper right out of the oven. I thought it looked like a piranha from a horror movie! SCARY!!
We finished cooking around 1:00pm again. This time instead of heading to the dining room, we each got to plate our own food. Each chef did an example and then we all got to give it a shot ourselves.
Plating tip – wipe your clean plates with gin. The alcohol will evaporate and your plates will dry to a spot-free shine!
Chilled Avocado and Cucumber Soup with Grilled Florida Pink Prawns and Corn Ice Cream
I was really excited about the corn ice cream. It tasted like creamed corn – I really liked it. I shared the recipe at the end of the post.
Salt Crusted Snapper with Lemon Potato Salad and Meyer Lemon Sabayon
This is that scary fish! It looks much better on the plate. My favorite part of this dish was the Meyer Lemon Sabayon. It was made with preserved lemons. This was the first time I have seen a sabayon made. It will really help build your arm muscles!!
Smoked Chicken with Collard Greens and Mustard BBQ Sauce
I loved this dish! The chicken tasted great and the BBQ sauce was amazing. I plan on making this ASAP.
Slow Smoked Brisket over Mac & Cheese with Fried Pickles and Hot Sauce
I loved everything about this dish. The mac & cheese was amazing. It is on the list to make. The hot sauce was great too. It was super simple – hot sauce, mustard seed, cumin seed and garlic.
Milk Chocolate Cremaux Tart with Caramel Sauce and Rasberry Granita
Holy Moly! This was good. The chocolate tart was so creamy. I can’t wait to try this at home!
Berry Marshmallows & Watermelon Truffles
The marshmallows tasted great and the watermelon truffles were to die for!
We had a fabulous time at cooking school. We learned a lot and ate even more! Chef Rick and his team at SALT were amazing. We really appreciated them taking the time to put on the class. We are hoping to make this an annual trip!
Corn Ice Cream
4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
1/4 cup sugar
9 egg yolks
1/2 tsp tumeric
Using a large knife, slice the kernels off the corn and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream, and sugar. Bring the mixture to a simmer, stir, then turn off the heat. Using a blender, puree the corn kernels (not the cobs) until smooth. Infuse for 1 hour.
Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and add one cup of the hot cream. Add one more cup of cream stirring constantly so it does not curdle. Add the yolk mixture to the saucepan and stir. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
Pass the custard through a fine site, pressing down hard on the solids and discard solids. Let the custard cook, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s directions.