We had a wonderful group of kids at our Italian Dinner Cooking class.
Started off with an Anti Pasta, this consists of Vegetable crackers, deli meats, cheeses and olives. Then we made a home made tomato sauce. The kids pounded out the free range chicken breasts which we breaded and fried them up. We used fresh Mozzarella cheese and Provolone cheese. WE made organic broccoli. The kids made homemade Caesar salad with real anchovies. Yummy is all they could say when they ate their salad. For dessert we had chocolate, chocolate chip cookies with Dryers cookies and cream ice cream. All the children then set the table for an amazing dinner. We asked the kids how was dinner…..they all gave a double thumbs up.
Today was the perfect day for an unlimited sushi party. My brother Kyle caught 11 yellow fin tunas this week. I picked up a 17 lb tuna and had my friend Chef Erwin fillet it for me first thing Friday morning.
The party started out at 6:30 with homemade gozya, yellowtail sashimi with a seaweed salad, rainbow rolls, crunchy shrimp tempura rolls, spicy tuna hand and cut rolls, Japanese roasted chilies with Ponzu, shrimp boats, spicy scallop hand rolls, California hand rolls with masago, seared tuna with caramelized onions and much more.
Don was in charge of keeping the wine, sake and Vincent Van Gogh Espresso Vodka flowing. Don tuned out to be an excellent bartender.
We ended the night with a game of Apples to Apples and a variety of Mochi ice cream with a chocolate port sauce.
Everyone went home having a wonderful time.
Sushi chef will cater parties of 6-8 people.
It was a hot day in the kitchen even with the AC blaring. We started off at the neighbors checking out our sunflowers. They were all mature and ready to pick. All the kids went home with a big sunflower.
Then back to the test kitchen to work on our dinner. We started out making an antipasto with all sorts of meats and cheeses, olives and artichoke hearts. The kids ate everything. Homemade pasta. Then we started to make our pasta. Sensei Kathi made a well with the flour, eggs, water and EVOO. Then the kids all spent time kneading the dough. They worked very hard and developed a lot of muscles kneading. As that rested we started on our spaghetti sauce and meat balls. The kids picked the tomatoes, butternut squash and green beans from the garden. They were going to be on the menu but we lost track of time. We did manage to have time to make Garlic bread. That was a hit.
The menu consists of
1. Antipasto, Salami, Mortadella, Ham, Havarti Cheese with Dill, Asaiago Cheese, Cheddar Cheese, Black Olives, Artichoke Hearts~~we cheated and had French Onion Crackers.
2. Homemade Spaghetti Sauce from fresh picked homegrown tomatoes
3. Homemade Pasta
4. Homemade Turkey Meatballs
5. Garlic French Bread
6. Steamed Green Beans sorry never made it to the table
7. Bananas Foster with French Vanilla Ice Cream
8. Root Beer Floats with French Vanilla Ice Cream
9. Lemon Aid & Water with Lemon
Everything was good and the kids ate everything. There were no leftovers at this cooking class. Next class Oct. 22. Personal Mac & Cheese Cups for everyone.
It was a great day for pizza. I made the whole wheat dough the day before so it could rise and do its pizza thing. When the kids got here we went to the neighbors and checked out the sunflower's progress from last month. The face of the flower was full of seeds. All the kids picked sunflower seeds and ate them raw. Then we picked our vegetables for dinner. The plants were done producing so the kids pulled out all the non producing plants.
Then off to the kitchen where we started our sauce for the pizza.
Our menu for the day was.
1. Homemade pizza dough
2. Homemade pizza sauce from the tomatoes we picked in the garden.
3. All the toppings you could think of for the kids personal pan pizzas.
4. Chicken wings, sensei taught how to cut them in to pieces.
5. Homemade ranch dressing with buttermilk and mayo and lots of spices.
6. Pineapple and Maderian orange Ambrosia salad.
7. We were running out of time so no salad for this meal.
8. Homemade chocolate chip with walnut cookies and vanilla swirl ice-cream sandwiches.
9. Fresh Orange Juice & water.
What a great group of kids all eager to participate in a wonderful dinner which consists of the following:
1. Baked Chicken Tenders w/ Panco & Italian Bread Crumbs w/ Homemade Ranch Dressing.
2. Baked French Fries as well as Sweet Potato Fries
3. Homemade Apple Sauce & Juice
4. Ambrosia Salad with Soy Yogurt
5. Grilled Home Grown Squash
6. Homemade Rosemary Bread
7. Cookie Ice Cream Sandwiches & Soy Ice Cream Sandwiches
I want to thank Jessica for being such a great Sous Chef and helper. I also want to thank Sharon Watanabe & Jane Bustamante for helping out with the dishes and what ever needed to be done to make the evening the sucess it was.
I want to thank Mary Easterly for letting the kids come to her garden to pick their home grown fruits and vegetables.
W
Today was a perfect day for cooking Asian Delights. Our menu was:
1. Orange Chicken
2. Sweet & Sour Pork Ribs
3. Korean BBQ Ribs
4. Cucumber Salad
5. Goyza / Potsticker
6. Brown Fried Rice
7. Cream Puffs w/ Pineapple and Chocolate Port Sauce.
8. Red & White Wine.
Everyone had a nice time and the food turned out really good.
I want to thank all the women for doing the dishes.
I worried all day because my smoker was acting up. The meat hit 180 degrees around 6:00pm. It took almost 12 hours to smoke. I cleaned off all the rub because I think I put too much and let it rest for another hour. Just sliced up a nice sandwich on Jewish rye bread, swiss cheese and a horseradish mustard. The sandwich was so delicious and tender.
I am a happy chef right now.
Tomorrow I am going to drop off a couple of sandwiches to my mom and brother and to my black belts who always are there for me.
Tommy's Pastrami look out.
The burger & fries class was a big sucess. Thank you Sharon for doing all the dishes. You were a huge help for the ole sensei. The kids had a lot of fun and the comment on the burgers from little Bryce was they were the most delicious burgers he ever ate. That makes me happy. He gobbled it down before everyone sat down for dinner.
The kids shucked corn, grounded free range pork and beef. Now if it was a Kosher party we would only have used beef. Made ready the poatoes for the baked French fries and ambrosia salad. I had to start the Boston baked beans two days ahead. Little did I know it would take more than 5 hours to make.
The S'mores were on the kids mind right after dinner but they had to do dishes first. The kids did a great job drying dishes.
My poor feet were very tired but I had a wonderful time with the kids.
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