Thursday, March 10, 2011

Chef George Catering: A Cooking Class

I have taken several cooking classes before but nothing compares to Chef Jorge's cooking class. Everyone gets to participate and have fun when cooking. Chef Jorge demonstrates how to do/make things and then has the people in the class try it for themselves. I took a sushi making class with Chef Jorge. The atmosphere is very laid-back - maybe in part due to the "cordial/beverage per person" that Chef Jorge serves/teaches students how to make in class. Which ends up being multiple cordial/beverages per person... I had a really good time learning how to make sushi and the saketini that he taught us to make. The classes are also super affordable - actually less expensive than any other cooking classes I have taken. The class is located in Hollywood, FL so if you live in the area (I drove over an hour to go to this class and I would definitely do it again!) you should check it out. See below for some pictures from my class and a link to classes and dates :
Chef George Catering - 8338 West State Road 84 Davie, FL

What the empty table looked like when we got there - just waiting for all of our yummy sushi!!

The table with (most of) our sushi on it! We made so much there were plenty of extra's for everyone to take home with them!

Demonstrating how to make a lychee jalapeno saketini -mmmm! I really am not a fan of lychee or sake so imagine my surprise when I loved this drink! There is a lot of flavor in it - sweet, spicy, salty, bitter and it all works together well. I actually made this at a japanese cinema party I went to and it was a hit.

I hope Chef Jorge doesn't mind me posting the recipe but so many people have asked me for it.

Me and the Chef - I was helping to make dessert - which was also amazing by the way!

Some of the sushi I made myself!! I was so proud of myself...ok maybe I used a little too much rice...

The whole class sitting down to eat after making everything.

I can't wait until I get to take another class - next time they do Peruvian food I think I'm in!

Wednesday, March 2, 2011

From the Pero Kitchen: Nonnie's Green Bean Salad

The company I work for, Pero Family Farms, has a line of bagged vegetables. One of the vegetables that we carry is bagged snipped green beans. The green beans are microwavable in the bag, which is something I love when in a rush, but they also include a recipe for green bean salad on the back of the bag for when you have more time. I have personally had this green bean salad and I must say that even though I'm not a huge fan of green beans this salad was really good!

3 cups of Pero snipped green beans
1/2 cup of chopped onion
1/2 cup of chopped tomatoes
1/4 cup of apple cider vinegar
2 tablespoons of olive oil
1 teaspoon of minced garlic
salt and pepper to taste

How to make it:
Remove beans from bag, plunge beans into boiling water for a few minutes-chill immediately. Add chopped tomatoes, onions, garlic, apple cider vinegar and olive oil to cooked beans. Add salt and pepper to taste.

Serves 4.

Romesh’s Beef/Chicken Curry and Coconut Rice:

My friend Romesh is from Sri Lanka. He insists the only two things he learned how to cook his entire life is chicken/beef curry and coconut rice so he cooks this every time I come over. Good thing it tastes amazing!

Romesh’s beef/chicken curry:
1 lb meat: bonless chicken breast chopped or beef chopped or bone-in chicken thighs
-salt to taste
-1/2 can coconut milk
-1/2 cup soy sauce
-oinions cut into slices
-2 tablesppons curry powder
-black pepper to taste
-1 tablespoon cayenne pepper
-oil to fry

In a pot with a lid heat oil and add chicken/beef...fry for several minutes, just long enough to brown slightly on the outside...then add all other ingredients except for the coconut milk. Cover with lid and simmer for 10 minutes. Add coconut milk, mix and simmer for another several minutes.

Romesh’s Rice:
Basmati rice - cooked
1-2 eggs scrambled
Green scallions chopped
Dash of coconut milk

Cook rice and set aside. Lightly scramble eggs in frying pan, add scallions and cook for one minute. Add rice and mix. Add coconut milk to taste.


Mom's Chicken and Artichoke Dish

So it's been a really long time since I have posted anything on this blog! I got to a point where I decided that I was on the computer all day at work and didnt want to get on the computer once I was home to update the blog. Also...I really need a better camera. I have still been cooking and taking pictures so maybe it is time to play catch up. Two things have inspired me to get back to blogging - one is that I really needed a recipe and and couldn't find it anywhere and then I realized it was on my blog - my blog is like my own personal recipe rolodex! The other thing is that the director of marketing found my blog online and has kind of given me a little push to continue. For my first entry back I thought I would post a favorite dish of my mothers - she makes this for company whenever she wants to make something tasty and easy to make. This is of her creation.

The following is the recipe in my mothers words:


4 chicken breasts, skinned and off the bone
1 large onion, chopped
2-3 Tablespoons olive oil
5 Tablespoons, flour
pinch salt
pepper to taste
2 cans diced tomatoes with garlic and basil
1/2 jar of marinated artichoke hearts, quartered


Saute onion in olive oil in large frying pan until golden. Meanwhile, clean and cut chicken breasts into 1-2 inch pieces. Mix salt, pepper and flour on a piece of aluminum foil and lightly coat chicken pieces. Place chicken on top of onions and lightly brown over low to medium heat on both sides. Add two cans of diced tomatoes and artichoke hearts and mix together.

Cover and simmer for about 25 minutes. Serve over rice or pasta or mashed potatoes. Serves six. May be cooked the day before and reheated. Refrigerate or freeze leftovers.

Enjoy with rice or pasta.