ness Posted January 30, 2016 Author Posted January 30, 2016 Alright, so the little lady and I did this 'Couples Cook' thing at the KC Culinary Center last night. They have cooking classes in which they guide you through preparation of a gourmet meal. I'm just gonna cut and paste the menu from their website rather than try and type it out: "Pan-Seared Scallops Over Tri-Colored Lentils with Roasted Yellow Pepper Coulis, Baby Field Greens & Arugula Salad with Red Grapefruit, White & Strawberry Balsamic Vinegars and Blood Orange Infused Vinaigrette Dusted with Hibiscus Fleur de Sel, Seared Pork Tenderloin Rubbed with a Wild Mushroom & Sage Infused Olive Oil and Sprinkled with Bourbon Smoked Sea Salt & Espresso dark balsamic reduction. To finish our wine country dinner - a Mocha Panna Cotta." Is that crazy or what?? RPS probably understands it all, but I had to look up a lot of that stuff. Coulis is a sauce made from pureed fruit or vegetables. Flour de sel is salt from France, that supposedly is the first stuff scraped off the top of the salt ponds where they're evaporating seawater. Panna cotta is a chilled cream, sugar and gelatin dessert. Anyhoo, it was a lot of fun and the food was excellent. The group we were with was a lot of fun too. Here's a few pics: Chef showing us what to do: Doing the scallops. Man, I love scallops! One of the couples there. These guys were a lot of fun Plating up the lentils: The guys at our table. Guy on far left with glasses just happened to be my girlfriend's divorce lawyer The mocha panna cotta. Dang, this was good: Chef was a really good and fun guy. We're going back next weekend for another go. Lotsa, lotsa fun! Mitch f and BilletHead 2 John
Mitch f Posted January 30, 2016 Posted January 30, 2016 Looks like fun indeed! ness 1 "Honor is a man's gift to himself" Rob Roy McGregor
BilletHead Posted January 30, 2016 Posted January 30, 2016 Looks like a good time Ness. That couple in the picture looks like they could be pretty rowdy at time I am betting. Don't forget valentines is coming up! BilletHead ness and Flysmallie 2 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
rps Posted January 30, 2016 Posted January 30, 2016 Ness, that looks like enormous fun. The chef used really good sense in choosing his menu. Pan seared scallops are fantastic - provided you have good, unadulterated scallops. Panna Cotta is easy and very very good - did he teach you to cook it to temp or to texture? The greens and vinaigrette and the pork tenderloin are not common but dead easy once someone shows you how and you have the ingredients. Coulis are the bomb. I bet that was great fun and tasty. ness 1
Walleyedmike Posted January 31, 2016 Posted January 31, 2016 That couples cooking class looks like a blast! The wife and I went to a class on cooking with dutch ovens on coals last summer and had a great time at that one too. Been lurking on this thread for a while and thought it was time to check in. Spent most of the afternoon cooking today. I picked up a small brisket at Sam's in KC while on our way to Stockton a couple of months ago. Threw it in the smoker this morning and it turned out fantastic. Had baked beans and fried cabbage on the side. My wife had picked up around twenty pounds of bone in chicken breasts for .99/LB so we decided to de-bone them and pressure can them today. A lot of quick and easy chicken and noodles and chicken and dumplings are in my future! Also removed the bone from a couple of pork butts, sliced them in half and put them in a dry cure. They will be cold smoked in a couple of weeks for buck board bacon. That's going to make some tasty breakfast eatin' at the camper at Stockton this spring and summer! WM ness and tho1mas 2
rps Posted January 31, 2016 Posted January 31, 2016 2 minutes ago, Walleyedmike said: That couples cooking class looks like a blast! The wife and I went to a class on cooking with dutch ovens on coals last summer and had a great time at that one too. Been lurking on this thread for a while and thought it was time to check in. Spent most of the afternoon cooking today. I picked up a small brisket at Sam's in KC while on our way to Stockton a couple of months ago. Threw it in the smoker this morning and it turned out fantastic. Had baked beans and fried cabbage on the side. My wife had picked up around twenty pounds of bone in chicken breasts for .99/LB so we decided to de-bone them and pressure can them today. A lot of quick and easy chicken and noodles and chicken and dumplings are in my future! Also removed the bone from a couple of pork butts, sliced them in half and put them in a dry cure. They will be cold smoked in a couple of weeks for buck board bacon. That's going to make some tasty breakfast eatin' at the camper at Stockton this spring and summer! WM I like your plan.
ness Posted January 31, 2016 Author Posted January 31, 2016 1 hour ago, Walleyedmike said: That couples cooking class looks like a blast! The wife and I went to a class on cooking with dutch ovens on coals last summer and had a great time at that one too. Been lurking on this thread for a while and thought it was time to check in. Spent most of the afternoon cooking today. I picked up a small brisket at Sam's in KC while on our way to Stockton a couple of months ago. Threw it in the smoker this morning and it turned out fantastic. Had baked beans and fried cabbage on the side. My wife had picked up around twenty pounds of bone in chicken breasts for .99/LB so we decided to de-bone them and pressure can them today. A lot of quick and easy chicken and noodles and chicken and dumplings are in my future! Also removed the bone from a couple of pork butts, sliced them in half and put them in a dry cure. They will be cold smoked in a couple of weeks for buck board bacon. That's going to make some tasty breakfast eatin' at the camper at Stockton this spring and summer! WM Welcome! Sounds like you've got a lot planned. Hope you'll share the results when done. John
ness Posted January 31, 2016 Author Posted January 31, 2016 5 hours ago, rps said: Ness, that looks like enormous fun. The chef used really good sense in choosing his menu. Pan seared scallops are fantastic - provided you have good, unadulterated scallops. Panna Cotta is easy and very very good - did he teach you to cook it to temp or to texture? The greens and vinaigrette and the pork tenderloin are not common but dead easy once someone shows you how and you have the ingredients. Coulis are the bomb. I bet that was great fun and tasty. The panna cotta was pre-made for us. Chef said it takes time to set up, so there wasn't enough time to do it last night. Recipe is in the booklet we got -- not sure how it's done (temp or texture). I'll tell you it was excellent. Creamy and tasty without being overly sweet or rich. I'll read up on it and maybe talk to him next week about it because I want to make it!! John
ness Posted January 31, 2016 Author Posted January 31, 2016 Chili verde with fried eggs and cheese on a charred tortilla. One of my favorite breakfasts. BilletHead and rps 2 John
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