Chef Ray teaches foodies how to prepare a Caribbean meal

Euphemia Haye hosted its third sold-out cooking class in the winter series Wednesday, March 14. Chef Ray Arpke taught the “Still on Island Thyme” course, featuring a piquant salad of cucumbers, grouper Jamaican with yucca and onion sauce and a sponge cake with mocha butter cream planter’s cake. Linda Schaeffer, of Bronco Wine Co., paired wine with each course.

IF YOU GO
Southern Style
In this course, attendees will learn to create a white bean salad with herb mustard dressing, oven fried chicken with cheese grits and collard greens and Euphemia Haye’s Southern pecan pie.
When: Takes place from 10:30 a.m. to 1:30 p.m. Wednesday, April 18
Where: Euphemia Haye, 5540 Gulf of Mexico Drive
Cost: $60
Info: 383-3633 for reservations

RECIPE
CUCUMBERS MARTINIQUE
Cucumbers Martinique was one of the recipes Chef Ray Arpke prepared for the attendees of his “Still on Island Thyme” cooking class March 14.

Ingredients:
2 medium cucumbers
1 teaspoon salt
1 large clove of garlic
1 tablespoon lime juice
1 to 2 teaspoons of minced jalapeño or red pepper flakes (to taste)
1 head Boston lettuce

Method:
Peel the cucumbers and split them in half lengthwise. Scrape out the seeds with a teaspoon and discard them. Slice the cucumber in quarter-moon shapes 1/8-inch to 1/4-inch thick.

Toss the slices in the salt and let stand at room temperature for 10 to 15 minutes. Place slices in a sieve and drain well.

Place the slices in a non-reactive bowl and press the garlic over them. Add the lime juice and pepper. Toss all together well, chill and marinate for an hour.

Serve chilled on a bed of soft lettuce.