SAUTE PAN FRY AND ROASTING FUNDAMENTALS

Week 3 of Cooking Fundamentals: Understanding the basics of these important cooking principals will put you on the road to cooking almost any type of meat or fish. The goal is to become knowledgeable of each technique so you can use them to easily create a great meal!  Come for a fun & fabulous lesson to learn Roasted Pork Tenderloin with Dried Cherry-Port Sauce (Seared Pork and Oven-Roasted with an easy Pan Sauce); Sautéed Chicken and Green Beans with Lemon and Thyme; Balsamic Steak with Roasted Tomato Salad; Mustard-Roasted Fish (Roasted Red Snapper or Rockfish seasoned with a Sauce of Creme Fraiche, Dijon Mustard, Whole-Grain Mustard, minced Shallots, and Capers); Sliders with Shallot-Dijon Relish (Pan-Fried Mini Beef Burgers); Cheddar and Scallion Mashed Potato Cakes, and Sautéed Mushrooms with Garlic, Parmesan, and Breadcrumbs.