I've been busy, and it's been a little over a month, but I had to blog about our interactive cooking class last month. The chef this time around was Chef Jesse Souza from Baleen on Grove Isle. The menu was tropical and delicious.
Champange Nicolas Feuillatte
Arugula & Endive Salad, Poched Pears, St. Andre Triple Créme,
Toasted Pistachios, Maple Vinagrette
Cane Sugar Blacked Tuna,
Crab & Coconut Rice, Green Papaya Salad,
Avocado Wasabi Sauce
Banana Chocolate Tart,
(Made by the Biltmore's Executive Pastry Chef Oliver Rodriguez)
Here's the Recipe for the rice, it was to die for! My husband and I made it for a family dinner we were having the next day! We made it without the crab, it was still as delicious and complimented our meal perfectly!
Crab & Coconut Rice
By: Chef Jesse Souza, Baleen, Grove Isle
6 cups cooked Jasmine Rice
2-3 cups light chicken stock
1 cup coconut milk
1 cup Coco Lopez (found in some supermarkets or @ your local liquor store)
1 cup lump crab meat
½ cup scallions
Combine all of the ingredients and heat thoroughly. The liquid will cook up and the rice will almost resemble a "risotto". Cover and keep warm till ready to serve.
** This whips up pretty quick, since the rice is already cooked. I made mine earlier in the day and just combined everything about 20/30 minutes before we were going to eat and it was perfect!