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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

Blog Category: Entrees

HAPPY ST. PATTY'S DAY - A New Twist for Brisket!

Category: Entrees  |  Permalink

Published: Monday, February 23, 2015

HAPPY ST. PATTY'S DAY - A New Twist for Brisket!

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Joel's Cast Iron Chicken

Category: Entrees  |  Permalink

Published: Friday, November 15, 2013

Joel's Cast Iron Chicken Here's the recipe for Cast Iron Chicken, since so many of you have kindly asked. A separate one will be posted for the apple crumble. A 4 to 4.5 pound chicken (I used a 4 pound organic whole chicken) Kosher salt and freshly ground pepper 6 garlic cloves, smashed and peeled 6 thyme sprigs 1 medium rutabaga, peeled and cut into 3/4 wedges 2 medium turnips, peeled and cut into 3/4 wedges 4 medium carrots, peeled and cut into 2 segments 1 medium onion, roots cut off but core kept intact

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Roasted Salmon with Carmelized Bananas

Category: Entrees  |  Permalink

Published: Friday, February 22, 2013

Roasted Salmon with Carmelized Bananas by Bruce Barone I roasted the salmon in a 410 oven for about 20 minutes. You can grill. Ingredients: About 1 1/2 pounds Shetland Salmon (Or Sockeye or King); use leftovers for Salmon Cakes

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Hoppin’ John from Vicky Minz Barrier

Category: Entrees  |  Permalink

Published: Monday, December 31, 2012

Hoppin’ John from Vicky Minz Barrier 2 cups dried black eye peas 1 sm onion 1 sm green pepper 1 stalk of celery 1 bay leaf 1 heaping teaspoon Cajun spice or Tabasco 1 ham hock ( get one from your butcher)

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Favorite Cheese and Porcini Fondue

Category: Entrees  |  Permalink

Published: Friday, November 2, 2012

For a fabulous hostess gift I reccommend Molton Brown hand soap & lotion gift set along with a small bouquet of wild flowers. My favorite winter recipe, since I am half Swiss is- Cheese & Porcini Mushroom Fondue by Epicurious Ingredients: 1 ounce dried porcini mushrooms*

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Beef Stroganoff a la Jimmy’s Kitchen in Hong Kong!

Category: Entrees  |  Permalink

Published: Friday, March 30, 2012

Beef Stroganoff a la Jimmy’s Kitchen in Hong Kong! This wonderful recipe was put together not by my mother, but by my father. When he and Mummy were in Hong Kong in the mid 70’s, they had the beef stroganoff at Jimmy’s Kitchen. They loved the dish so much that Daddy did some research and created a recipe that is very close in taste to the restaurant’s. (Mummy only wished that he could have also duplicated the Jimmy’s fried ice cream dessert that she loved.)

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Emeril Lagasse’s Shrimp Ettouffee

Category: Entrees  |  Permalink

Published: Friday, February 10, 2012

Emeril Lagasse's Shrimp Ettoufee

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Thanksgiving Left - over Individual pot pies

Category: Entrees  |  Permalink

Published: Friday, November 25, 2011

Thanksgiving Left - over Individual pot pies : Pie Crusts: 4 cups flour 4 sticks of cold butter cut into pieces 1/4 tsp fine sea salt 1/2 tsp freshly ground pepper 12 TBSP ice water In a large mixing bowl , combine all dry ingredients . Cut in the butter fingers until a rough crumbly texture is reached. Push mixture along sides of bowl forming a well in the center. Incorporate ice water while kneading as needed until

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Alayna's Thanksgiving Flaunt Fabulous Feast!

Category: Entrees  |  Permalink

Published: Tuesday, November 22, 2011

Alayna's Thanksgiving Flaunt Fabulous Feast! Cate , Hello ! Hope you are well and in great holiday spirits! So sorry it took me a bit to get these recipes off to you! I had so many unexpected events take place this past week I'm lucky I had time to breathe. I hope School of Flaunt devotees will enjoy! I will send more as I pull out my holiday batch of recipes. Have a Flaunt Fabulous day! Best - Alayna

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Bison Filet Mignon – Bok Choy – Risotto Griddle Cake

Category: Entrees  |  Permalink

Published: Friday, November 11, 2011

Bison Filet Mignon – Bok Choy – Risotto Griddle Cake by Chef Franco Lania Ingredients: 6-8oz. – Bison filet. (Tied lightly with butcher twine to keep its shape.) 2-3 – Baby Bok Choy - Cleaned and pulled apart from stem

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Chef Franco Lania's Coconut Shrimp!

Category: Entrees  |  Permalink

Published: Friday, November 4, 2011

Chef Franco Lania Delicious Coconut shrimp recipe. Come and get it shrimp lovers! Coconut Shrimp:

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Pumpkin Lasagna

Category: Entrees  |  Permalink

Published: Friday, October 28, 2011

Pumpkin Lasagna! Cate , This is my recipe for pumpkin lasagna as I promised Alexandra I would send it to you !

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Pumpkin Ravioli & Mostarda di Montova | Autumn Flavors

Category: Entrees  |  Permalink

Published: Friday, October 14, 2011

Pumpkin Ravioli & Mostarda di Montova | Autumn Flavors Nothing shouts Autumn more than Pumpkins! So for the next few posts I’m focusing on some favorite Pumpkin recipes. Autumn has to be a chef's favorite time of the year. Harvest time means a terrific opportunity to utilize all kinds of ingredients we don’t generally see at any other time of the year, Pumpkins definitely being one of them. Pumpkins simply scream: Childhood, Jack O’ Lanterns, Halloween, Fun, Family & Fall!

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Ronda Carman’s Avocado and Mussel Soup!

Category: Entrees  |  Permalink

Published: Friday, July 22, 2011

Ronda Carman’s Avocado Mussel Soup from All the Best Blog

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Bolognese Sauce – Ragu alla Bolognese

Category: Entrees  |  Permalink

Published: Friday, July 15, 2011

Bolognese Sauce – Ragu alla Bolognese serves: 5-8

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Broccolli and Chicken Casserole

Category: Entrees  |  Permalink

Published: Monday, July 11, 2011

Broccoli and Chicken Casserole Ingredients: 4 ozs medium noodles 2 1/2 c chicken -- chopped/cooked 1/2 c onions -- chopped

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The Best Damn Chili You’ll Ever Have!

Category: Entrees  |  Permalink

Published: Thursday, June 30, 2011

This will serve an army. I will usually freeze some of it and it is just as good later. As with spaghetti sauce the chili is even better the next day so consider making it ahead one day to serve at a party. Guys love this chili because it is not runny and has lots of meat in it. Enjoy!

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Fettuccine with Scallops and Peas

Category: Entrees  |  Permalink

Published: Friday, June 24, 2011

Fettuccine with Scallops and Peas Ingredients: 2 c Fresh peas (or 10-oz pkg frozen) 2 tb Unsalted butter, cut into bits 3/4 lb Fettuccine Saffron butter sauce 1 1/4 lb Sea scallops, rinsed, patted

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Shrimp & Grits by Terri Aron

Category: Entrees  |  Permalink

Published: Friday, June 17, 2011

Shrimp & Grits by Terri Aron

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Coronation Chicken!

Category: Entrees  |  Permalink

Published: Friday, June 3, 2011

Coronation Chicken! Served at the Royal Wedding!

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Passata di Pomadore Freccia

Category: Entrees  |  Permalink

Published: Friday, May 20, 2011

Passata di Pomadore Freccia A chic sud Mediterranean recipe!! by Raphael T Harris Passata di Pomadore Freccia A chic sud Mediterranean recipe

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Greek Easter Lamb by Chef Franco Lania

Category: Entrees  |  Permalink

Published: Thursday, April 21, 2011

Greek Easter Lamb by Chef Franco Lania

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Parmesan Shrimp Skimpy by Jane Maxwell

Category: Entrees  |  Permalink

Published: Friday, April 8, 2011

Jane Ann Maxwell Good morning Alexandra - you are welcome. And I do have a recipe for you; I call it Parmesan Shrimp Skimpy, because it is lower in fat than most Scampi recipes!

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Scott Tjaden's Pot Roast!

Category: Entrees  |  Permalink

Published: Thursday, March 31, 2011

Scott Tjaden's Pot Roast, School of Flaunt, Great Recipes for dinner,

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James Swan's Meatloaf via Bill Blass!

Category: Entrees  |  Permalink

Published: Friday, March 18, 2011

Bill Blass’ Meatloaf! Hello Ladies! I'm attaching a recipe which I've used for years. Originally it was given to me by a friend of Bill Blass. I was told it was Mr. Blass' own meatloaf recipe. For years I was skeptical of the provenance

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HAPPY ST. PATTY’S DAY - A New Twist for Brisket!

Category: Entrees  |  Permalink

Published: Friday, March 11, 2011

HAPPY ST. PATTY’S DAY - A New Twist for Brisket! “Misted Brisket”

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Irene Turner's Paella

Category: Entrees  |  Permalink

Published: Friday, March 4, 2011

Paella: The Ultimate in Outdoor Entertaining-Napa & Santa Rosa When I was a child I lived in Barcelona with my family. Often we went to the Costa Brava for the week ends…we’d arrive early in the morning and my father would order the paella and sangria for our late lunch. They cooked it on the beach, and when it was done we’d have a feast!

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Joel Woodard's Chicken With Goat Cheese!

Category: Entrees  |  Permalink

Published: Friday, February 18, 2011

Joel Woodard's Chicken With Goat Cheese! Ingredients 3 whole (6 split) chicken breasts, bone-in, skin-on 12 ounces Montrachet goat cheese, with garlic and herbs Fresh basil leaves Good olive oil Kosher salt Freshly ground black pepper Directions Preheat the oven to 375 degrees.

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Beef Stroganoff a la Jimmy’s Kitchen in Hong Kong!

Category: Entrees  |  Permalink

Published: Saturday, February 12, 2011

Beef Stroganoff a la Jimmy’s Kitchen in Hong Kong! This wonderful recipe was put together not by my mother, but by my father. When he and Mummy were in Hong Kong in the mid 70’s, they had the beef stroganoff at Jimmy’s Kitchen. They loved the dish so much that Daddy did some research and created a recipe that is very close in taste to the restaurant’s. (Mummy only wished that he could have also duplicated the Jimmy’s fried ice cream dessert that she loved.)

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