The Hawthornes Attend Cooking Class At The North Carolina Aquarium.

Sadly, this is the last cooking class of the season

at the North Carolina Aquarium on Roanoke Island.

Gladly, Chef Randolph Sprinkle

of The Saltbox Café  is presenting today!

 

Sadly, I must apologize for my photos,

as my little astigmatized Nikon CoolPic is in its death throes.

 

Gladly, I have backup cameras.

 



 Chef Sprinkle, a graduate of the CIA,

(I didn't know he was a spy AND a chef!)

has 35 plus years of chefdom under his belt.

He's knowledgeable, engaging, entertaining, and just plain fun.

This was one of the most enjoyable presentations we've been to.

 Again, I apologize for the photographs.

And sniff, sniff!

I loved that little camera.

 Our first presentation today is Coconut Ceviche.

 

I loved the stories Chef Randolph told about his dishes.

He'd been making ceviche,

but it wasn't until his honeymoon in Costa Rico
with his Amazing Amanda
that he learned to tame the acidity of ceviche.

Oh, Wow.
I can't believe I just said that.

Anyhoos.
I will give you Chef Randolph's recipe

 

Chef is making ceviche.

It's chemically cooking seafood.

Through acidity, not heat.

He was able to tame the acidity

by balancing the citrus with the fat from avocado.

He then added the flavors to the dish:

sweet red onion,

sliced grape tomatoes

(since no other tomato comes close now),

coconut milk,

black beans,

avocado,

and sriracha!

 

I probably missed stuff,

but I want to get this post out.

 

Oh YES!

The sliced, spread out tomato bowl.

I can do that.

 

And it was finished with a fine drizzle of rosemary olive oil.

Fine indeed!

On to the shrimp!

Chef Sprinkle worked

in a New Orleans restaurant

for what, 10 years?

He then spoke about a litany of restaurants

where he'd worked.

I was so interested in what he was saying

that I forgot to take notes.

That happens.

And it's good when it happens

because it's very telling.

I'm so entrenched in what is being told,

that I lose myself and my concentration on blogging.

I like it when that happens.

 

Here's our next presentation.

NOLA BBQ Shrimp.



 

 

It's all in the technique!

 



Only one thing to say, Chef Sprinkle.

Put the two naans on the shrimp dish,

instead of the ceviche,

so I can soak up every bit of deliciousness

of that wonderful sauce.

Else provide straws.

 

Thank you, Chef Randolph,

for a delightful presentation and wonderful food!

Missed you, Amanda!