Stone Creek news 07-20-2011

The Culinary Arts Club recently sponsored a series of three different classes. These classes were taught by members of the Culinary Arts Club, and from the response of the classes, the club is looking into doing more in the fall. Each class was only $5.

George Kaufer

Larry Handley

Debbie Parson

The first class was taught by Chef Debbie Parson. It was titled Parmesan Crisps. It is a simple but elegant and tasty snack or appetizer. Debbie allowed participants to make the crisps after demonstrating. Hands-on learning is the best. Wine was served with these delicious treats.

The second class was taught by George Kaufer. George demonstrated different cuts that can be carved from a beef tenderloin and shared a recipe for tenderloin tips. George informed participants about the USDA grading system and how to select cuts of beef at the grocery store. The class got to savor tenderloin tips. George also included how to select, sharpen and maintain kitchen knives. George told me that his father was master butcher.

The third class was titled easy egg rolls. It was taught by Larry Handley. Larry took the class step by step through the process of making egg rolls and the exact temperature for frying. He informed the class of where products can be purchased, and he shared information about Asia Foods, Inc. on 27th Avenue in Ocala. We got to taste the egg rolls along with a white wine and we were able to make two egg rolls to take home. Larry explained how egg rolls can be frozen as his recipe makes 24. They were delicious!

If you enjoy cooking and would like to learn how to cook something new, be on the look-out for upcoming classes in the fall.

Some members of the Culinary Arts Club will be making Chicken Satay (Satayor sate, is a dish of marinated, skewered and grilled meats, served with a sauce.) for the July 15th event at the Reunion Center. They will be prepping food on Thursday and cooking on Friday. I am attaching the recipethey are using if you are unable to attend the July 15th function. This recipe was found by President, Harvey Paskin. Enjoy!

Chicken Satay

Ingredients:

• 3 tablespoons creamy peanut butter
• 1/2 cup soy sauce
• 1/2 cup lemon or lime juice
• 1 tbsp. light brown sugar
• 1 tbsp. red curry powder
• 1 tbsp. hot Madras curry powder
• 2 cloves garlic, minced
• 1/2 tsp. chili garlic paste (or use a full teaspoon for some serious kick.)
• 1 lb. chicken breast tenderloins, cut in half lengthwise.

Method:

Add peanut butter, soy sauce, lemon juice, brown sugar, curry powder, chili paste and garlic together in a medium mixing bowl and whisk together until smooth. Pour over chicken breast tenderloins in an airtight container and refrigerate for at least three hours, overnight is better.

Soak 12-18 bamboo skewers in water for at least 30 minutes before preparation to prevent burning over flame.

Preheat gas grill or light charcoal grill. If using a grill pan, place over low heat.

Slide a skewer through the center of each tenderloin. (You may reserve marinade and simmer for 20 minutes, then allow to cool if desired, or discard.) Place over direct heat on grill, or cook on grill pan. Cook in batches, approximately 3 minutes per side or until chicken is cooked through, turning often.

Serve with reserved peanut marinade or a fresh batch of peanut sauce for dipping.

Ingredients

• 2 tablespoons creamy peanut butter (3)
• 1/2 cup soy sauce
• 1/2 cup lemon or lime juice
• 1 tablespoon brown sugar
• 2 tablespoons curry powder
• 2 cloves garlic, chopped (minced)
• 1 teaspoon hot pepper sauce (omit)
• 6 skinless, boneless chicken breast halves - cubed

Directions

1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat a grill to high heat.

3.       Weave the chicken onto skewers, then grill for 5 minutes per side. or cook on grill pan. Cook in batches, approximately 3 minutes per side or until chicken is cooked through, turning often.