Whiskey Tasting with The Lafayette Food Junkie

TX Whiskey

paul ayo

He does look like he knows something.

Whiskey bottles Whiskey class IMG_1996IMG_1997 IMG_1998IMG_1999 IMG_2003.JPG (2)
Whiskey bottles

The great knife exchange. We will give you $10 Towards a new knife!

$10 for you old knife

$10 for you old knife

We will give you $10 towards a new knife from E’s Kitchen in exchange for your old worn out used up knife which we will sharpen and donate to a local charity. Any new knife over $50 is eligible. Only one knife will go towards a purchase but you are welcome to bring in as many knives as you want to donate.

Using a basic hand held sharpener

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Scotch 101 Class for February 2015

January 2015 Market Trip

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MasterChef Class

Here are some of the pics from our Masterchef contestant James Nelson. Don’t worry we are working on getting him back in for some more cooking fun!

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Summer Burgers

Here are the recipes from our Summer Burgers Class.

chedder burgerClassic Style Burger
1 1/2 pounds ground grass fed chuck (80 percent lean)
Paul’s Blend and Salt to taste
1 cup shredded sharp cheddar cheese
4 hamburger buns, split; toasted, if desired

Divide meat in to 4 equal portions  and form into patties about an inch thick. Sprinkle salt and Paul’s blend on the outside of the patty. Grill on pit or cast iron until desired doneness. Add your choice of cheese about a 2 minutes before you pull the burgers off of grill. Dress with fresh greens and tomatoes.

Salmon Burger
1 1/2 pounds fresh salmon filet
1 cup bread crumbs
Wild About Salmon Seasoning and Salt to taste
1 avocado
2 tablespoons sour cream
2 teaspoons wasabi powder
1 teaspoon lemon juice
Salt and pepper to taste
4 hamburger buns, split; toasted, if desired

Cut salmon into cubes and place in food processor with bread crumbs and process until a ball starts to form. Divide into four and form patties. Sprinkle with E’s Kitchen Wild About Salmon seasoning and salt. Grill to desired doneness but please don’t cook to well done. Combine all dressing ingredients in a bowl and mash together until smooth.

Lamb Burger
1 1/2 pounds ground lamb
1/2 cup of feta cheese
Salt and Pepper to taste
4 hamburger buns, split; toasted, if desired

Mix meat and cheese together then divide into 4 and form patties. Salt lightly as the feta is salty already. Grill to medium and dress with Tzatziki sauce.

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Our trip to Market June 2014

Here are just a few pics from our trip to Market June 2014!

Smoked Shrimp

Smoked Shrimp


1 Dozen Large Shrimp in shell with heads on
2 Tablespoons of Paul’s Blend
1 quart water
2 cups of ice
1 cup Maple wood chips


Put water and Paul’s blend in a sauce pot over medium heat. Stir until salt has been dissolved, about 5 minutes. Turn of heat and add ice to cool the brine. Once cold pour over shrimp and allow to brine for an hour. Before putting shrimp in smoker allow them to come to room temp.

An electric smoker will work best but a smoker pit could also be used. Put wood chips in smoker and set temp to 100 degrees. Put shrimp in and allow to smoke for one hour. Raise heat to 200 degrees and allow to cook for another 45 minutes. Peel and eat.

Bite size Caprese salad with Basil pesto

From Executive Chef Holly Goettingholly goetting
Charley G’s Seafood & Grill

Bite size Caprese salad with Basil pesto and balsamic reduction
Serves 4

1 pint cherry tomatoes
8 oz. fresh mozzarella balls
Salt and pepper to taste
2 Tblsp. Balsamic reduction
¼ c. basil pesto

Balsamic reduction
1c. balsamic vinegar
¼ c. honey

Place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes. Remove from the heat whisk in honey and let sit at room temperature until ready to use. You may need to reheat for use.

Basil Pesto
4 oz. fresh basil leaves
4 garlic cloves
¼ c. macadamia nuts, or your favorite variety
Salt and pepper to taste
½ to 1c. olive oil

In a food processor add all ingredients to the bowl except for oil. Turn on processor and pour oil in a steady stream until all blended.
Toss tomatoes and mozzarella with pesto and drizzle balsamic reduction over the top.

Classic French Mussels
Serves2 to 4

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
1 Tblsp. Fresh thyme
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
½ lemon, juiced
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Heat the olive oil in a large pot over medium-high heat. Add the shallots, garlic, and thyme cook until softened, about 5 minutes.
Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 7 to 10 minutes. Divide the mussels and the juices between bowls and serve with the crusty bread.