March Cooking Class: At Your Service

Jennifer Smith of The Traveling Chef catering has created a scrumptious menu for this month’s 417 Magazine Cooking Class. Try your hand at her tasty creations using the recipes in this story, or join her for dinner at our event, where you get to see her skills in action before tasting the food for yourself.

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

Presented by Missouri Beef Industry Council

Classic Shrimp Rémoulade on Butter Lettuce

with fried green tomato croutons and olive oil–dressed heirloom tomatoes

Serves 6
Paired with Riondo Prosseco

Ingredients For rÉmoulade
4 hard-cooked egg yolks, crumbled
1 teaspoon chopped raw garlic 
1½ teaspoons Dijon mustard 
1½ cups real mayonnaise 
1 tablespoon Worcestershire sauce 
1 teaspoon smoked paprika 
½ teaspoon cayenne pepper 
2 tablespoons chopped chives 
4 dashes Tabasco sauce 
3 tablespoons chopped parsley 
2 tablespoons apple cider vinegar
½ teaspoon white pepper 
½ teaspoon black pepper 
½ teaspoon kosher salt 
2 pounds cooked and chilled shrimp, peeled and deveined 
6 leaves butter lettuce

To prepare rÉmoulade
Mix the first 14 ingredients until incorporated. Addthe shrimp to finish the shrimp rémoulade. Separate butter lettuce among six plates. Place a scoop of the shrimp rémoulade on each bed of butter lettuce. Top with fried green tomato croutons and marinated heirloom tomatoes. 


Creole Gumbo

with spicy sausage, lump crab, crab claws and gulf shrimp

Serves 6
Paired with Ernie Els Big Easy Chenin Blanc

Ingredients For Gumbo
¾ pound Creole hot sausage (if available), cut into 1-inch rounds
½ cup plus 2 tablespoons vegetable oil
½ cup all-purpose flour
2 large onions, coarsely chopped
2 large onions, coarsely chopped
1 bunch flat-leaf parsley, chopped
5 stalks celery, chopped
1 bunch green onion, chopped
1 large green bell pepper, chopped
4 quarts seafood stock or chicken stock
4 bay leaves
2 pounds frozen okra cut into rounds
1 dozen cooked crab claws or legs
1 pound lump crab meat
2 pounds cooked and chilled shrimp, peeled and deveined 
2 tablespoons Creole seasoning
4 tablespoons gumbo filé powder
Salt and pepper to taste
6 cups steamed white rice

To prepare


Blackened Beef Tenderloin & Shrimp

over fire-roasted poblano chili and smoked Gouda grits with smoky bacon-scented Brussels sprouts

Serves 6
Paired with Kaiken Ultra Malbec

Ingredients For Tenderloin and Shrimp
2 pounds shrimp
5 tablespoons olive oil, divided
5 tablespoons Cajun seasoning, divided
1 beef tenderloin

To prepare Tenderloin and Shrimp
Heat oven to 400°F. In a bowl, coat shrimp in 3 tablespoons olive oil, and season with 2 tablespoons Cajun seasoning. Coat tenderloin in 2 tablespoons olive oil then evenly sprinkle 3 tablespoons Cajun seasoning over tenderloin, and gently press seasoning into meat.
Heat saute pan, and brown tenderloin on all sides. Place on sheet pan in oven until cooked to about 145°F. Remove and let sit for 15 to 20 minutes before cutting. Heat another saute pan, and add olive oil. Carefully place shrimp in pan, working in batches and making sure not to overcrowd the pan. Place one slice of beef tenderloin and two to three shrimp on a bed of grits and Brussels sprouts.


Warm Beignets

with vanilla bean pastry cream, cane sugar–marinated berries, Askinosie Hazelnut Smear and chocolate nibs, finished with a candied mint leaf

Serves 6
Paired with Batasiolo Moscato

Ingredients For Beignets
1½ cups lukewarm water
½ cup granulated sugar
1 packet active dry yeast
2 eggs
1¼ teaspoons salt
1 cup evaporated milk
7 cups bread flour
¼ cup shortening
Nonstick spray
Oil, for deep-frying
3 cups powdered sugar

To prepare Beignets
Mix water, sugar and yeast in a bowl, and let sit for 10 minutes. In another bowl, beat the eggs, salt and evaporated milk. Mix egg mixture into yeast mixture. Add 3 cups of flour to the combined mixture, and stir. Add shortening, and stir while adding remaining flour. Remove dough, and knead on lightly floured surface. Spray a large bowl with nonstick spray. Place dough in bowl, and cover with plastic wrap. Let rise for two hours.
Heat oil in deep-fryer to 350°F. Add powdered sugar to paper or plastic bag, and set aside. Roll dough to ¼-inch thick and cut into 1-inch squares. Deep-fry, flipping constantly, until golden. Drain on paper towels. Toss in bag with powdered sugar.

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