Saturday, August 23rd 2008
Catherine Weis hosted a fabulous cooking class. All us girls know our stuff so we decided to take a few of our favorite recipes and make them our own.
Amelia, started things off with her almond & panko baked chicken. A recipe she learned from her Father-Law Chef Ron Nardinelli.
See Recipe: ChefRon’s Skinny Chicken
Serves 4
Active prep time: 15 minutes
Total cooking time: aprox 1 hour
8 Chicken thighs (skin off)
2 cups low-fat buttermilk
1-2 Tbsp chili paste (you can add water to chili powder as well)
3-4 cups Panko
½ - ¾ cups slivered almonds (lightly toasted)
Salt/Pepper
1-2 Tbsp “Slap ya Mama” seasoning (mix equal parts red pepper, black pepper, garlic powder)
Cooking spray (optional)
To Cook: Rinse and pat dry the chicken thighs, season with salt/pepper and Slap ya Mama. Pour the buttermilk into a 13 x 9 baking dish and stir in the chili paste. Add the chicken and marinate for at least 20 minutes, turning once. Toast the almonds in a 350 degree oven for 10-15 minutes then cool. Grind in a coffee grinder, blender or cuisenart to a corn meal consistency. Blend the panko and almonds together and season with S & P. One at a time, remove the chicken and coat with the panko mixture, place on a baking pan (cover bottom of pan with parchment paper for easier clean-up and minimal burning). Bake in a 400 degree oven for 20 mins (moderately spray with cooking spray) and bake for another 25 mins. Enjoy!
Catherine, helped contain our appetites by preparing a asian avocado salsa dish that we dipped with pita bread. A great recipe found in the August issue of Bon Appétit.
Jillian, completed the meal with a green onion & cheddar cornbread along with a cumin flavored cole slaw. This recipe is by Joel Gott, founder of Taylor's Refresher in San Francisco and featured in the September issue of Bon Appétit.
Lastly, Catherine seduced our appetites yet again with a Fresh Stone-Fruit Chutney Salsa and Vanilla Ice Cream. She really knows how to bring out all the stops.
Great class ladies...looking forward to our next event.
Yum! Yum! Jillian
Amelia, started things off with her almond & panko baked chicken. A recipe she learned from her Father-Law Chef Ron Nardinelli.
See Recipe: ChefRon’s Skinny Chicken
Serves 4
Active prep time: 15 minutes
Total cooking time: aprox 1 hour
8 Chicken thighs (skin off)
2 cups low-fat buttermilk
1-2 Tbsp chili paste (you can add water to chili powder as well)
3-4 cups Panko
½ - ¾ cups slivered almonds (lightly toasted)
Salt/Pepper
1-2 Tbsp “Slap ya Mama” seasoning (mix equal parts red pepper, black pepper, garlic powder)
Cooking spray (optional)
To Cook: Rinse and pat dry the chicken thighs, season with salt/pepper and Slap ya Mama. Pour the buttermilk into a 13 x 9 baking dish and stir in the chili paste. Add the chicken and marinate for at least 20 minutes, turning once. Toast the almonds in a 350 degree oven for 10-15 minutes then cool. Grind in a coffee grinder, blender or cuisenart to a corn meal consistency. Blend the panko and almonds together and season with S & P. One at a time, remove the chicken and coat with the panko mixture, place on a baking pan (cover bottom of pan with parchment paper for easier clean-up and minimal burning). Bake in a 400 degree oven for 20 mins (moderately spray with cooking spray) and bake for another 25 mins. Enjoy!
Catherine, helped contain our appetites by preparing a asian avocado salsa dish that we dipped with pita bread. A great recipe found in the August issue of Bon Appétit.
Jillian, completed the meal with a green onion & cheddar cornbread along with a cumin flavored cole slaw. This recipe is by Joel Gott, founder of Taylor's Refresher in San Francisco and featured in the September issue of Bon Appétit.
Lastly, Catherine seduced our appetites yet again with a Fresh Stone-Fruit Chutney Salsa and Vanilla Ice Cream. She really knows how to bring out all the stops.
Great class ladies...looking forward to our next event.
Yum! Yum! Jillian
1 comment:
Yum! Can't wait to try cumin flavored cole slaw. And Asian avocado salad. Amanda and I recreated the best damn bbq sauce ever for her party this weekend. We were looking for excuses to use it on anything. We'll definitely have to post on our next grill extravaganza. Thanks ladies for getting us started.
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