PRIVATE CHEF - FOOD CRITIC - COOKING INSTRUCTOR - WRITER
Join me at The Las Cosas Cooking School Santa Fe New Mexico this Saturday-
“KNIFE SKILLS WORKSHOP”
Sat. July 9 @ 3 PM-5 PM -$35
By popular demand, a class to introduce our students to the basics
of good knife skills; holding, chopping, sharpening, and knife
storage. We will practice cutting a variety of vegetable shapes,
including dice, julienne, mince, and brunoise. Students will receive
a 10% discount on knife purchases on the day of the class.
(Hands-On) 505-988-3394 to register
I have a few spaces left in tonight’s class at the Las Cosas Cooking School, Santa Fe NM
“AUTUMN SOUPS & STEWS”
Tues. October 26 @ 6 PM-9 PM-$75
Cool weather has us yearning for comfort foods and nothing fills the bill better than soups and stews like: Spiced Butternut Squash Soup, Beer & Cheddar Soup, Pressure Cooker Beer & Jam Brisket, Chicken Tagine with Cracked Olives, Green Chile Chicken Stew with Cheddar Crust, Pears in Red Wine with Mascarpone.A class sure to warm the cockles of your heart. (Hands-On) YUM! 505-988-3394
Learn to make chile rellenos with Chef Johnny Vee’s most popular online cooking class.
View my most popular online cooking video and learn to make delicious chile rellenos with 3 different batters and red chile sauce go to : http://www.youtube.com/watch?v=BeLQNnDYFUk
CHILE RELLENOS
Serves 6
6 large New Mexico Green Chiles, roasted and peeled
½ pound sharp cheddar cheese, cold
1 recipe batter, see below
3 cups vegetable oil for frying
1) Cut cheese into matchstick size pieces- 2 inches long by 1/8th inch square. Cut a tiny slit toward the top of the chile and carefully slide in pieces of the cheese until chile is filled with cheese
2) Drain stuffed chiles on paper towel before dipping in batter. Heat oil to 350° and dip chilies into batter and carefully slide them into the heated oil. Turn chiles over once they are golden brown. Second side will brown quicker. Reserve leftover batter for another use
3) Drain on paper towels and serve warm with Red Chile Sauce see below.
Chef chat- Rellenos can be held in a low oven (150°) for 30 minutes but are best served immediately as the batter will loose then crunch.
BEER BATTER
Serves 6
3/4 cup flour+ 2 tablespoons
1/4 cup corn starch
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon cayenne
1 cup beer
1) Combine flour, corn starch, salt, cumin and cayenne in medium bowl
2) Measure beer into tilted measuring cup and insure that you have 1 cup liquid. Stir in beer and foam and whisk batter until smooth
4) Allow batter to rest for 20 minutes before using
5) If a thinner batter is desired, add a small amount of more beer
Red Chile Sauce
Makes approx. 2 ¾ cups
1 tablespoon butter
1 tablespoon flour
1/4 c mild ground red chile
1/4 c hot ground red chile
1 teaspoon ancho chile powder
2 3/4 cups stock (vegetable, chicken or beef)
2 garlic cloves, minced
1/2 t Mexican oregano
1/2 t ground cumin
1 teaspoon salt
Method:
1) Melt butter in heavy saucepan over low heat
2) Add flour and mix well, allow to brown slightly
3) Remove from heat and stir in ground chiles and ancho powder
4) Return to heat and blend in garlic, spices and stock
5) Allow to simmer for 10 minutes and season with salt
