Everyone loves to eat, but not everyone knows how to cook. This course is designed for the manly men out there who are looking to learn the ropes on how to prepare a meal that is perfect for a dinner date. This course is not a how-to on preparing a few different meals. No, no, no. This is a course where you will learn a variety of skills to prepare many other dishes, while making a few tasty dinners along the way.
A few highlights of what you will learn include:
This is the first lecture in the section in which I go over all the essential equipment you need to prepare the dishes I demonstrate in this course. Short and sweet, it's a quick primer for the rest of the course.
The primary tool you need to prepare all sort of dishes is the knife. I highlight two different knives - the 10" chef's knife (my personal preference) and the 7" santoku knife. I'll talk about the pros and cons of each.
In this lecture, I talk about a very important cooking skill, mise en place. Mise en place means "put in place", which essentially means have all your ingredients prepared prior to combining. You can't do that without glass prep bowls. In this lecture, I stress the importance of having these in your arsenal.
Not everything you need in your kitchen has to be big and expensive. In this lecture, I highlight a few items that won't break the bank but are critical in mastering the culinary arts.
In this lecture we set the stage for making guacamole. You'll learn all the ingredients as well as a number of tips to think about and remember before we get started.
This lecture begins by giving an overview of the different ways you can cut a vegetable. We then apply this to the chopping the tomato. We'll start by cutting the tomato into a julienne and then into a chop.
This lecture reinforces what we learned in the tomato lesson. In addition, we'll go over the parts of the pepper an how to temper the spice when using a jalapeño.
Cutting an onion is a different beast all together. This lecture will show you in detail how to chop an onion. It's a much different skill than chopping the other vegetables. This lesson is a must watch.
In the garlic lesson, I'll go over how to mince. You'll also learn some tricks on preparing garlic.
This lesson is our first introduction to herbs. We'll go over measuring by sight rather than by trying to get it exactly measured.
In this lesson, I go over how you can tell when an avocado is actually ripe and a sure fire way to cut it open and extract the deliciousness inside.
This is the final lesson in the guacamole series. I'll show you how to combine all of the ingredients, stress the importance of seasoning, as well as highlighting a few key takeaways from preparing the guacamole.
This is the first lesson in the Shrimp Scampi lesson. I'll stress why I think this dish is perfect for a date. I'll also go over the ingredients and a few things to keep in mind prior to starting.
This lesson will be a slight review from when we prepared the garlic for the guacamole. However, I show you an additional way to prepare it as to increase the aesthetics of your final scampi product.
This is a great lesson. Not only do we review measuring herbs by sight, but I talk about zesting a lemon and how it's underrated in terms of its importance.
In this lesson, we'll talk about preparing shrimp prior to cooking. I'll talk about shrimp size, deveining, and whether to leave the shrimp tails on.
Pay attention because scampi cooks quickly. In this lesson, everything will be added to the heat and made into a finished product. I talk about the narrow window you have to cook shrimp and what they look like when done.
This lesson is another lesson that I want to stress the importance of cooking to taste rather than to a timer. This lesson shows you how to properly prepare the pasta.
Now that we have the cooked scampi and the cooked pasta, it's time to combine and plate the dish. I show you what it looks like when it's done as well as ways to make it presentable for your date.
This is the final lesson in the shrimp scampi series. I'll review some of the key things we learned in this series as well as some things that can be applied to many other dishes.
This is the first lesson in the jambalaya series. I talk about the importance of experimenting by cooking a unique type of cuisine as well as going over the ingredients and things to keep in mind as we cook the jambalaya.
In this lesson, I introduce a few vegetables that we haven't gone over yet. I talk about dicing vs. chopping as well as how to prepare a green pepper.
This lesson stresses the mince skill as it's applied to both parsley and garlic.
We learned how challenging chopping an onion can be when we made the Guacamole. This time, we chop a white onion, which will be used as a base to the Jambalaya. You'll use this skill over and over, so this lesson will reinforce good habits.
In this lesson, we prepare the protein - the chicken and the sausage. I talk about a few things that are unique and important when handling raw protein as well as going over cutting every piece of meat the exact same size.
This reinforces how to peel the shrimp, but also takes it a step further as we are going to chop the shrimp instead of leaving them whole, as we did in the shrimp scampi.
This is the first of two lessons where we go over a super important skill to know: SSDS. The first S is sweat (sauteing the vegetables and extracting the juices) and the second S is sear (browning the proteins).
This is the second of two lessons where we go over SSDS. The final two letters stand for Deglaze (adding liquid to remove protein remnants from the pan) and simmer (keeping the temperature just under a boil so the flavors can combine).
In this lecture, we add the shrimp and then plate the finished product. I go over ways to make the meal aesthetically pleasing to your guest.
This is the final lesson of the Jambalaya series. I review the SSDS skill and other key takeaways from preparing a dish that takes as long as it does to cook.
I am a graduate of the L'Academie de Cuisine intensive 12-week cooking course. In that, I learned how to not only create professional-quality recipes but I mastered plating and presentation.
I've also survived in the wilderness. I wrestle alligators. I make women swoon. I am a man's man.