Recipes & Techniques

Recipes & Techniques from the Chef Instructors at The Culinary School of Fort Worth


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Seafood Extravaganza Bloody Mary

Seafood Extravaganza Bloody Mary

Base Ingredients 8 ounces premium tomato juice 1 teaspoon horseradish 5 drops of scorpion brand hot sauce 1 quarter lime 1/8 teaspoon fennel Pollen 1/8 teaspoon cracked black pepper 1/8 teaspoon cardamom Smoked paprika salt 2 tablespoons smoked paprika 1 tablespoon...
Beef Consommé

Beef Consommé

Ingredients 10 egg whites 2 lbs. beef, ground 1 lb. Mirepoix 12 oz. tomatoes, fresh (seeded and diced) 2 qt. Beef Broth 2 ea. Onion Brûlé Sachet 2 bay leaves, dried ½ tsp thyme, dried whole ½ tsp pepper, whole black 8 sprigs parsley, fresh 2 cloves, whole Garnish ½...
Braised Lamb Shank

Braised Lamb Shank

Ingredients yields 8 servings 6 lb lamb shanks, 1 pound (455 g) each kosher salt, to taste freshly ground black pepper, to taste 2 tablespoons canola oil 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut 1 medium white onion, minced 2 stalks celery,...
Bordelaise Sauce

Bordelaise Sauce

Ingredients 3/4 cup dry red wine 2 shallots (finely chopped) 1/4 teaspoon dried thyme 1 bay leaf 2 cups beef stock Salt (to taste) Ground black pepper (to taste) 1 teaspoon butter (cold) Directions Gather the ingredients. In a small saucepan, place the red...
Creamy Deviled Eggs

Creamy Deviled Eggs

Yield: 8 servings Ingredients   8 large eggs  1/3 cup Light mayonnaise  1 tbsp Dijon mustard  1 tsp White-wine vinegar  1 tbsp Shallot, minced  ¼ tsp Hot sauce (i.e. Tabasco)  Coarse salt and ground pepper  Paprika (for...