Summer Entertaining Class with Chef Tom Wolowik Tuesday, July 10th 2018

Summer Entertaining 

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Summer Entertaining Cooking Class at Bekah Kate’s

Flatbread Pizza Bar

•Homemade Pesto Sauce:
1/4 c chopped garlic scapes or 1-2 cloves garlic
1/4 c fresh basil leaves
1 cup fresh spinach
1/2 c blanched almonds
1/2 c shaved Parmesan
S&P to taste
1/4-1/2 c good olive oil

Toppings:

-Goat cheese, balsamic drizzle, olives, greens
-Red sauce, mushrooms, red onion, fennel sausage, red pepper flake
-Farmers market veg with pesto
-Cheeses- Fresh or shredded mozzarella, parm
-Use your imagination! Remember, with flatbread pizza, less is more!

Assemble flatbreads and bake at 400• until crisp. Can also be grilled on a hot indirect grill.

Korean Barbecue

•Korean Marinade/drizzle
(For 2# meat-ribs,bulgolgi,short ribs, pork shoulder,chicken)
2 T soy
1 T gojuchang
1 t salt
1 T honey, br.sugar or raw sugar
Opt: 1 t sesame oil

Marinate meat and roast, covered, at 285• until tender.
-Pork ribs approx 3 hours-glazing with sauce once tender
-Beef chuck roast or sm. pork shoulder-3-4 hours
-Chicken pieces-about 1.5 hours-cook, cool and remove meat. Warm for service.

•Korean Barbecue Sauce

3-4 T Gojuchang
1/8 c apricot jam
1-2 T soy sauce
2 T honey
1 T fresh grated ginger
1 T sesame oil
1 T grated fresh garlic

•Quick Pickle Brine
1 c vinegar-white or rice
1 c water
1 c sugar
1 T salt
1 T coriander seed
8 peppercorns
Vegetables:
-Carrots
-Daikon
-Red onion
-Radish

Bring brine ingredients to a boil. Cool slightly and pour over vegetables. Refrigerate at least 4 hours or overnight. Serve with ssam.

Ssam Garnish:

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Summer Entertaining Cooking Class at Bekah Kate’s –  Ssam

-Lettuce and/or sm. Napa cabbage leaves
-green onion
-cilantro

Assembly:
Set out cooked meats. Assemble ssam with a leaf, pickled veg, and garnish. Drizzle with sauce and enjoy!

North or South Country Boil

Ingredients and cooking order:

2 qts vegetable stock
3-4 sm. potatoes or quartered potatoes per person- may be precooked
1 quartered or 3 baby onions per person-may be precooked
Andouille or smoked precooked sausage
Fish chunks about 2-3 inches-Alaskan cod, halibut, whitefish or locally caught
Shrimp, peeled and deveined
Opt: Shellfish like clams or mussels
Fresh in-season corn chunks

Bring broth to a simmer. Add rest of ingredients to simmering broth in order until veg is tender. Cook fish gently without stirring about ten minutes, shrimp about five. Corn only needs 1-2 minutes until hot.

Serve in a bowl with broth or drain and pile on a newspaper covered table with bowls of broth for dipping. Have melted butter, lemon, and crusty bread at each plate along with crusty bread for sopping. Serve with icy cold beverages and plenty of napkins!

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