Cooking class Cinco de wino

Cooking class Cinco de wino

Meet the chefs Chef chris CIA Graduate. Pie Crust Wizard. Wicked Funny. Chef celeste California Culinarian. Kitchen Kahuna. Sweet Soul. Chef janaki Baking Jedi. Moto Chef. Sweet as 3.14159 Sous chef: Sunita Sarup

The wines. Welcome Wine: Sangria Rouge VidaL BLANC 2014 As bright and summery as Chef Janaki s Southwestern Summer Salad, the Vidal Blanc will make a perfect match! Muscat 2013 The spicy jalapeno and touch of orange juice in the Chef Celeste s Cilantro Chicken Tacos need a bit of sweet, but just a bit, from the 2013 Muscat. Carmenere 2014 Chorizo, potatoes and tomatoes take Chef Chris seafood dish and makes it red wine friendly; the perfect example of not having white wine with fish. Strawberry-Rhubarb We can t think of a better pairing with the Chef Sunita s Coconut Strawberry Empanada!

Summery Southwestern Salad Bright colors and flavors pop both visually and in your mouth. Crispness from the tortilla strips contrasts with the different kinds of crunch you get from each of the veggies, and the sweet tang from the dressing makes the whole bowl dance. Chef Janaki Serves 8 (as a side; 4-6 as a main) INGREDIENTS For the dressing: ¼ c. fresh-squeezed lime juice 2 tbsp honey ¼ tsp. ground cumin 1 clove garlic, minced 4 tbsp EVOO Salt and pepper, to taste For the salad: 2 heads romaine, chopped into 1-inch strips 2 bell peppers (any color you want except green; whatever looks nice and is reasonably priced) 1 medium red onion 1 medium jicama 2 medium zucchini 4 medium (or several smaller) ripe tomatoes. If tomatoes aren t in season, go with Campari tomatoes or similar greenhouse-grown ones; they ll always taste better than any other tomato that s under ripe. 3 cups frozen corn (or 3 cups fresh, if it s in season) 3 cups canned black beans, drained and rinsed 1 bunch roughly chopped cilantro; chop the stems up fine and use them as well for lots of flavor. Save a few cilantro leaves for garnish if you like. 12 6-inch tortillas (or more, if you like) PREPARATION Combine all dressing ingredients together and adjust seasoning to taste. Set aside; dressing can be made in advance. Slice tortillas into strips and toast in the oven at 350, spraying with a little olive oil and moving around slightly during toasting. You want these crispy and browned, but not burnt. If you have a deep fryer, you could also fry them (but they ll be a lot less healthy).

Roast the corn kernels in your oven on a pan. Toss with a little olive oil, salt, and pepper; then roast at the same time you re toasting your tortilla strips. You want the kernels to get a little brown, but not dry and shriveled. Peel the jicama and onion and cut into ¼ dice. Dice bell peppers and zucchini the same way. Allow corn to cool to room temp, then toss all diced veggies with corn and drained beans. Place a bed of romaine lettuce in your serving bowls, then toss your diced veggies together with the chopped cilantro and place on the lettuce beds. Drizzle salads with dressing, then garnish with toasted tortilla strips and additional cilantro leaves (if desired).

Cilantro Chicken Taco Chef Celeste Serves 6-8 4 inch corn tortillas 4 ea chicken breast 1 t cumin 1 t coriander ½ ea jalapeno, fresh, seeds optional 3 ea garlic cloves ½ bu cilantro 2 c orange juice 1 ea ginger, thumb size, fresh Salt and Pepper 2 T olive oil Using a blender. Place all the ingredients except for chicken and tortillas and blend until smooth. In a large Pyrex bowl, place the chicken and cover with the marinade. Cover the bowl with cling wrap and refrigerate over-night. Take the chicken out of the refrigerator 10 minutes before cooking and let sit in room temperature. Preheat a sauté pan and drizzle olive oil. Once it s hot, brown chicken on sides, 2 minutes, and finish in the oven for another 8-10 minutes. Remove from oven and let sit. Once it has slightly cooled, go ahead and chopped. Set aside until ready to use. Grilled Corn Salsa 2 ea fresh corn, grilled and taken off the cob ¼ cup red onion, diced 1 cup tomatoes, diced ¼ cup cilantro, chopped 1 t cumin 1 ea lime, juiced lime, quartered for garnish radish, garnish jalapeno, chopped, to your liking Salt and pepper to taste. In a big mixing bowl, add all the ingredients together. Season with salt and pepper. Preheat your corn tortillas in the oven for 2 minutes. Place 2 ea of the corn tortillas on a plate. Scoop a good heaping spoon of salsa and topped with chicken. Garnish with lime and radish. Enjoy.

Seafood and Chorizo Stew Chef Chris Serves 4 Note: Start by cooking the chorizo and onions together to infuse this bold flavor combination into the base of the stew. 1 T extra virgin olive oil, plus extra for drizzling 6 oz chorizo sausage, quartered length-wise and sliced ½ inch thick 1 ea large onion, finely chopped 4 ea garlic cloves, minced 1 T oregano, fresh chopped 2 ea canned diced tomatoes, 14.5 oz 1 ea clam juice, 8 oz bottle 1 lb Shrimp, extra large (16-20 per pound), peeled, deveined, tails removed 12-15 ea fresh clams ½ lb fingerling potatoes, sliced ½ inch, parboiled or steamed 2 ea skinless cod filets, 1 1.5 inch thick, 6 oz, cut into 1 in chunks Cilantro, chopped, for garnish Salt and Pepper to taste. Heat olive oil in large soup pot or Dutch oven over medium-high heat until shimmering. Add chorizo and chopped onions and cook until both are lightly browned, 7-9 minutes. Stir in garlic and 1 teaspoon of oregano. Cook until fragrant, about 30 seconds. Add diced tomatoes with juice along with clam juice, scraping up and browned bits on the bottom and bring to a simmer. Cook until slightly thickened, 10 minutes. Place shrimp and cod in a paper towel to remove excess moisture. Lightly season with salt and pepper. Add the par cooked potato, fresh clams, cubed cod fish and shrimp into the stew and cook until opaque and cooked through. This will take approximately 5 minutes. Stir in the remaining 2 teaspoon oregano and adjust the seasoning if needed with salt and pepper. Portion stew into individual bowls and garnish with chopped fresh cilantro and drizzle with extra virgin olive oil. Serve. Enjoy.

Coconut Strawberry Empanada Chef Sunita Empanada Dough 1 egg 2 tablespoon Milk 1/8th teaspoon salt 1 Tablespoon vinegar 2-1/4th Cup of sifted All-purpose flour 1- ½ teaspoon salt ½ cup cold butter, cut into small pieces 1/3 cup ice cold water Direction In a bowl beat egg, milk, salt and vinegar with a fork. Set aside. In a separate bowl mix the sifted flour, salt and blend in butter with your fingertips or a food processor until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Add cold water to the egg mixture and add to the flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.) Turn out mixture onto a lightly floured surface and gather together. Knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. Strawberry coconut filling 6 ounce cream cheese 2 tablespoon milk 3/4th cup powdered sugar 1 cup shredded sweetened coconut ½ cup strawberry jam (Chef Chris s special) ½ cup chopped strawberry (Optional) For egg wash 1 egg 1 tablespoon water

Direction In a mixer, add cream cheese, milk and powdered sugar. Mix on medium for 5 minutes or until completely combined. Fold in the shredded coconut. Set aside. In a small bowl, whip egg and water together to make an egg wash. Set aside. Pre-heat the oven at 400 F. Line the sheet pan with parchment paper or baking mat. Roll the crusts. With a large circle cookie cutter cut as many circles as possible. Pace 1/2 teaspoon of coconut cream on the center of each crust circle, then top it with 1/3 teaspoon of strawberry jam then place few pieces of chopped strawberry on top. Using fingertip or round brush, circle the edges of each crust with egg wash. Fold one edge of the crust circle over to enclose filling, (making a baby taco shape). With your fingers, press all the edges together. Press together the edges with a fork to enclose the empanada. Stab the fork into the center of the empanada to give the center a little room to bake and not burst. Refrigerate for 15 minutes before baking. Place the empanadas onto the sheet pan. With a pastry brush, dip into the egg wash and brush each empanada across the top. Bake for 20 minutes. Remove from oven and allow to cool for a minimum of 15 minutes. This recipe yields 24 empanadas.

Lynfred Winery Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

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