Culinary Classics

08/09/2025

Today…beauties in their own rite. Ryan’s Challenger has been brought out for a few special events.
2014 with only 7,400 miles.

10/14/2022

true...

11/04/2018

I tested a recipe from the Thanksgiving issue of Southern Living Magazine, on the stands now. It was for Pumpkin Spice Magic Cake, which has flan baked on the top. I thought it was a bit complicated but would rate it as good. It lacked a little flavor for me. I think I would increase the spices. Nothing beats Pumpkin Pie as far as I’m concerned. This would make a nice breakfast sweet.

04/02/2018

Grilled Leg of Lamb, marinated for two days....this is how you do it:
Purchase a deboned leg of lamb. Cut away any excess fat, leaving a small covering on the top. Place the fat side down on a cutting board. Any place where the meat seems thicker than the majority, make a butterfly cut into the meat to open it up like a book. This means you will make a cut, half way down the thickness of the meat, cutting parallel to the board. Do not cut all the way through, then press it open like a book. With a mallet, pound out the meat to make it the same thickness throughout.
In a bowl, mix together 1 Whole head (not clove) of garlic that has been peeled and chopped, 1 bunch of fresh Italian Parsley stems removed and chopped, 2 Tbl Capers chopped, 2 Tbl fresh Mint chopped, 1/2 C freshly squeezed Lemon Juice, 1/2 C Olive Oil, 3 Green Onions White and green parts chopped, 2 tsp Kosher Salt, 2 tsp coarse black ground pepper. Place the prepared lamb in a gallon sized bag, drizzle marinade over it. Seal the bag, then massage the mixture in the meat, place in fridge up to 2 days before grilling, turning every 12 hours.
Start your grill and heat on medium high. Place the meat flat or open on the grill, fatty side down. Close the lid and allow to cook for 10 minutes, then flip. The meat will char from the olive oil, but this adds great flavor. Cook until a digital thermometer registers 125-130 F in the thickest part. Remove and tent with foil. Allow to rest for at least 15 minutes. Cut in thin strips against the grain.
A four pound Leg will serve around 6 people

07/11/2017

The black carp is the largest species of invasive carp threatening the Great Lakes. They grow up to 6 feet in length and weigh close to 150 lbs. They also consume roughly 20% of their body weight in food every day.

: www.mi.gov/invasivecarp

09/20/2016

Culinary Classics' cooking class schedule for 2016-17 is out. Check your email.
If you are not on the email list and would like to be, private message your information to me.

09/10/2016

A gathering to introduce my grandson, Gregory, to the world (Northville)

07/11/2016

You know it's summer when I make Paella....on the grill. Easy, and party worthy food. Scallops, Shrimp, Chicken, Andouille Sausage, Mixed Veggies. Delicious, and satisfies so many.

03/11/2016

Lobster Bisque....so easy using precooked lobster.

02/09/2016

French Gruyere Cauliflower Soup. French Roasted Chicken with Leek and Mushroom Wine Sauce. See below for class dates.
Cookingwithchefpam.com

01/11/2016

www.cookingwithchefpam.com

Culinary Classics' class schedule can be found on my web site, listed above. Read my blog, and see some of my recipes on the site as well.

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04/22/2015

Spring Luncheon Salads