Summer Cooking Class Series!!

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Yes I know I have been a little “MIA” lately!!!

But this summer has been busy and I can’t believe its JULY!!!! 
I have my hand in so many different little things that I am just so busy and it’s been hard to find the time to blog.  Plus I have not been cooking anything really good for myself, so hence no blogs.

But I did finish a couple weeks ago a cooking class series that I did in 3 of our stores 🙂

They all turned out great, a lot of grilling and a few out of the box recipes, beer sampling with one too!!

Here are a few pictures of the dishes and the crowds, it was a great time and I had a LOT of help from some of GREAT co-workers.

I hope you enjoy!!!

Grilled Fruit Pizza – naan bread, Camembert cheese, blackberries, strawberries, basil and balsamic glaze

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Grilled Asian Corn with peanuts

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Grilled Watermelon with arugula, feta and balsamic glaze

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Crowd pic

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Veggie Pizza – Garlic naan bread, red pepper hummus, grilled veggies topped with goat cheese

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Grilled pound cake and pineapple

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Grilled German Potato Salad

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Grilled veggies with garlic couscous topped with basil

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crowd pics

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Zucchini & tomato salad with ricotta, Parmesan and pesto

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Hawaiian Rice – cooked in coconut milk, golden raisin, macadamia nuts and green onions

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Mango & pineapple salsa

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Crowd Pics

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Grilled romaine with mango vinaigrette, shredded jicama, pineapple, red pepper and black sesame seeds

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Me – having fun with the microphone….I love being on the Microphone 😛 

Chef Amy

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Tailgate Steak Taco!!!

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It is that time again, football tailgating season and the die-hard fans are out there supporting their teams 🙂

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This recipe is something that very easy to make, you prep almost all of it the night before and the day of you can just grill it up, slice and serve 🙂

I love cilantro so this has a lot of cilantro in it, but I use angel hair cabbage and made a slaw, then use creamy goat cheese which just made this taco delicious!!

You can some “Roasted Hatch Chilies” I got some sent to me from my cousin’s living in Colorado, they add a wonderful smokey spicy richness to the taco 🙂

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Ingredients for streak marinade

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blend it all in the food processor

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pour all over steak, over night in fridge

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grill it up 

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slice

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Slaw ingredients

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cabbage, jalapenos, scallions and cilantro and mixed together

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 whisk together, cumin, lime juice, lime zest, mayo, milk, agave & sour cream

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pour over cabbage and mix, this can be made the night before

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serve with floured tortilla and top with goat cheese crumbles

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Tailgate Steak Taco

  • Servings: 4
  • Difficulty: easy
  • Print

Marinade

1/4 cup lime juice
1 bunch cilantro
1/4 cup oil
1 tsp. ground cumin
1 jalapeno, seeded if you don’t want it spicy

Place all in food processor and blend, pour all over steak and let marinate in fridge 6 hour to over night.

1 Flat Iron Steak

Grilled to medium rare. that is about 6-7 minutes each side over medium high heat.  Let rest for 10 minutes before slicing, slice against the grain.

Slaw

1/4 cup mayonnaise
1/4 cup sour cream
juice and zest of 2 limes
2 tbsp. milk
1 tsp. agave or honey
1-2 tsp. ground cumin (to your taste)
1/2 cup fresh cilantro, chopped
1 bunch scallions, tops with a little white only
1 jalapeno, minced (keep seeds if you like it spicy)
1 10-16 oz. package angel hair cabbage
salt and pepper to taste

In a large bowl toss cabbage, cilantro, scallions and jalapeno, set aside.

In a small bowl whisk together, mayo, sour cream, cumin, lime juice & zest, milk and agave, pour over cabbage and toss to mix, taste and add salt and pepper to taste.  Refrigerate up to overnight.

Small Flour tortillas
1 container crumbled goat cheese

Serve slaw on tortilla, top with streak slices and goat cheese.  You can have extra cilantro, sliced jalapeno or chiles for people to add.  Enjoy!!

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with the Roasted Hatch Chilies
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Cooking Salmon & Scallops!!

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This week I was at one of our store cooking up seafood in a “Seafood Market” Demonstration I had Salmon, Scallops & Mussels, showing people really how easy it is to cook seafood 🙂

Scallops with the Garlic, Dill & Lemon Marinade

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As I started it was a little slow so I was able to take a couple of pictures 🙂

It was a great weekend Seafood and Wine sample can’t go wrong with that 🙂

First I must share my new duds 🙂 I am going “green” 😛

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This picture is the Salmon with the Asian Marinade, you can see a great char on the salmon from the sugar, this added a great smokiness to the salmon, with the hint of soy sauce and ginger.  This salmon was melt in your mouth good!!! 🙂

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Salmon with the Garlic, Dill & Lemon Marinade

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Seafood Marinades

Asian Marinade

1 lb. salmon fillets
1/4 cup lime juice
1 tsp. fresh ginger, grated
1 tsp. fresh garlic, minced
2 tbsp. brown sugar
3 tbsp. lite soy sauce
1/3 cup light beer
zest of 2 limes

Combine juice, ginger, garlic, soy sauce, sugar, lime zest and beer in zip-loc bag and shake to mix, then add salmon, refrigerate at least 3 hours or up to 8 hours.  Drain liquid and pat dry salmon, brush salmon with a little oil and cook as desired.

Garlic, Dill & Lemon Marinade

1/2 cup oil
1/4 cup fresh dill, minced
4 garlic cloves, minced
1/2 – 1 tsp. kosher salt
1 tsp. ground black pepper
zest of 2 lemons

Add all to a shallow container or zip-loc bag, add your seafood let marinade for 15 – 30 mins.  Then cook as desired, you could just roll your fillets, scallops or shrimp in the marinade then cook immediately.

I hope your try these recipes!!!  And of course in my Planking…blog I could not say enough about the Skuna Bay Salmon and that is what I used again this weekend and it is just so GOOD!!!!  So go buy it, find it!!!  Enjoy!!

Planking????

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Do you “Plank”?

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I am talking about cedar planking, using cedar planks for cooking on your grill 🙂

This was another part of my cooking class, using cedar planks and cedar papers.

Cooking on cedar planks is really a lot of fun, instead of me trying to explain this is a great website that will give you all information you will need.

http://www.cedargrilling.com/art.htm

The salmon that I used is Skuna Bay Salmon and if you have never had it you really need to try to find it in your area, we are the only store that carries it in our area.  It’s mild, buttery, fresh and tender, it really is the best salmon I have ever had, check out the website for Skuna Bay Salmon.

http://www.skunasalmon.com/

Few more picture of the Class, grilling the salmon planks and the delicious out come 🙂

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This marinade is so good, and really easy, you can double it and keep it in your fridge for up to 2 weeks.  It was great on the salmon, but also very good on the Cod, Shrimp and Scallops, very one just loved it.
This also would be great on grilled veggies and slice crusty bread, just brush over the bread then grill the slices…YUM!!!

Garlic, Lemon, Dill Seafood Marinade

  • Difficulty: easy
  • Print

1/2 cup olive oil
4 large cloves garlic, minced
1/4 cup fresh dill, finely chopped
zest of 1 lemon
1 tsp. kosher salt
1 tsp. ground black pepper

1 pound seafood – Fish, Shrimp or Scallops work well

Mix together oil, garlic, dill, lemon zest, salt and pepper, place seafood in a ziploc bag and pour marinade over top and set aside for 15 – 30 minutes.

Cook as you desire.

Also I did cod with roasted red pepper strips and asparagus in the Cedar papers and grilled them.   This marinade would be great on that too, but what I did for the class is just tossed everything in olive oil, salt, pepper and grated fresh garlic…very good as well 🙂

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Asian Flank Steak and Chicken Wings with homemade BBQ Sauce

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This is a re-blog from last year but with grilling season still going strong is a great recipe for grilling out.

Hope everyone is enjoying the summer 🙂

 

This is the Flank Steak and Chicken Wing with homemade BBQ Sauce recipe I used when I grilled out with some friends and made the Mac and Cheese in the electric pressure cooker (previous blog)

I love this marinade I use is all the time!

Marinade

1/2 cup honey or brown sugar
1/2 cup soy sauce
1/2 cup rice vinegar
1 tbsp. garlic, minced
1 tbsp. whole peppercorns, or just ground black pepper will work too
Mix everything in a ziploc bag, place your steak inside and refrigerate up to 24 hours.  Grill about 7 minutes per side, for medium rare, slice thinly across the grain.

I made this steak sauce to be served with the steaks as well, but then I divided it and to half, I added a 1/4 cup more of brown sugar, stirred that in and used it as a BBQ sauce for our Chicken Wings…so good!!

BBQ Sauce/Steak Sauce

3/4 cup balsamic vinegar
2/3 cup ketchup
2 tbsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup shallots, minced
1 tbsp. brown sugar
1/2 tsp. pepper
1/4 tsp. each of cinnamon, nutmeg and ground cloves

Add all ingredients to a medium saucepan, heat over medium-low heat, bring to a bubble, and then reduce to low, cook until shallots are tender, 15 – 20 minutes.  Let cool, store in an air tight container in the refrigerator.
Remember if you want to make half a BBQ Sauce, divide and add 1/4 cup brown sugar to half the mixture.

My go to veggies that I just love so so much are green beans, jicama and onions, I think I could eat that combo everyday.  All I do is clean and break the green beans, peel and slice the onions and the jicama you peel that like a potato, then I slice it and cut into matchstick like pieces (they kind of look like french fries). 

I toss all of together with a little olive oil and some salt and pepper, grill them in a sitr-fry basket until the desired doneness…I like me veggies with a little bit of crunch still.  You can also saute these up in a skillet if you don’t want to use the grill.

I really do love jicama, I first had it many years ago in mexico, I thought it was potato, but I quickly found out it was this big root vegetable like a potato.  I use jicama in my soups in place of potato, it really is go much better for you, I also will eat it raw just like carrot sticks.  It’s also great in salad or adding a crunch to salsa, if you have never tried jicama please go to your local produce dept. and ask them for it, you will not be sorry…Enjoy!!!

Grilling Marinade

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Flank-Steak 2

 

It’s summer time and grilling is in full force, well except if you live here in the Ohio valley we need a canoe to get to the grill 🙂   It just will not stop raining…but today

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And the Flowers are blooming

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So if you love grilling just as much as I do, then act quick in between the rainy days and make this easy marinade.

This is great on beef, chicken or pork.

All you need is

1/2 cup olive oil
4 green onions, rough chopped
1/4 cup lime juice
1/2 tsp. cumin
1/3 cup soy sauce
2 large garlic cloves
1/2 tsp. red pepper flakes
3 tbsp. dark brown sugar

Place all ingredients in the blender or food processor for 1 minute, pour over meat and let marinate.

If you are using Flank Steak (as I did) or Flat Iron – marinade over night or at least for 6 hours, Chicken or Pork – 4 to 6 hours, or you can leave them overnight as well.

Okay now start your GRILLS!!!!!! 😛

Enjoy!!!

S’Meaches!!!!

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S’Meaches…………………WHAT THE HECK ARE S’Meaches??????????????????????????

That is what everyone has been asking me since I’ve told them I’m going to make S’Meaches!!!

It’s like S’Mores but with peaches and a little kick 😉

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Funny I first heard about S’Meaches in a meeting at work, the video (below) is going to be featured in a few of our stores on huge TV Screens to promote the great tasting peaches we have for sale.

Click this link below for the video

https://vimeo.com/28647609

They are some good peaches too…I’ve been adding them to salads, oatmeal, making my spicy peach chicken, I could go on and on 🙂

But I want to talk about S’Meaches….this is not my recipe, this recipe is all over the internet but of course I have to change it 🙂

Only thing I did was use 2 peach slices and 2 marshmallows…next time I would add some cinnamon to the brown sugar, but using cinnamon graham crackers would do the trick too 🙂
I just thought 2 peaches would make it better and of course adding a second marshmallow made it even gooier 😛 

So if you don’t have a huge fire to cook these at then just use your grill just like I did…let’s take a look 🙂

Ingredients

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Slice peaches, mix cayenne and brown sugar together
(next time I will add the cinnamon)

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dredge slices in brown sugar mixture

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add peach slices to a skewer

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 I grill peaches first, until tender and caramelized

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add marshmallows, hold over grill until lightly brown

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ready for graham crackers

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marshmallow down with peach on top then top with another marshmallow

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Eat and enjoy!!!

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Recipe

1 peach, sliced into 8 slices and halved horizontally

8 marshmallows

1/4 cup brown sugar

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon (i will add this next time)

Graham Crackers

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Mix the cayenne, cinnamon and brown sugar, and dredge the peaches in it.
Put 2 slices on skewer, grill over a medium-low flame until caramelized and brown, add 2 marshmallows and toast over flame until light brown.

Break graham crackers into 2 pieces, add marshmallows to top and to bottom piece, then add peaches, put them both together and Enjoy!!!

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So quick and easy!!!!!  Try it at your next grill out!!!

 

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