Thursday, January 27, 2011

Winter Grilling Cooking Class at The Kitchen Window

One of the Christmas gifts that I gave to the boy was a winter grilling cooking class at The Kitchen Window in Uptown. I think this was a gift for me too, but one of the biggest gifts I can give lately is time, and this was something just for the two of us (and the rest of the class). It was so much fun, the instructors were amazing and the food was heavenly. We learned a lot, had a great meal and took home some great recipes.

It was probably about -8 and went down as the night went on, a GREAT night for grilling. . . and we were told this was going to be our classroom. . . .
Those are three different sizes of the green egg, have you ever grilled with one? We learned a lot about them, and of course they put our gas grill to shame. All of the grills we cooked with were different and used different types of wood or wood chips. There was even a smoker.
This was the classroom I preferred for the evening. With a glass of wine. .  .now that is my kind of classroom setting. We had a great group at our table, we were the "Snow" team.

It was a great class, they would explain the course, and then bring out the ingredients and the recipe and we would whip it up. Every course was finished on a different grill. We started with a simple ham sandwich with, are you ready for this, mustard butter. I LOVE mustard, every kind of mustard and all they did a mustard BUTTER. Just mixing some softened butter and mustard together and spread on the roll, along with some smoke uncured ham. It was SO good. It was actually Aguave Brined Fresh Ham. But, seriously, it was delicious.
Our next course was prepping the Smoked White Chicken Chili. Oh this was good. We are hosting a chili cook-off with our wine group on Saturday, this will definite be our chili. We won't be finishing it on the grill due to the fact that we don't have a smoker grill (even though I am sure we could figure something out) our grill currently looks like this,
But back to the Smoked White Chicken Chili. Num. This was almost everyone's favorite. Roasted chicken, roasted poblano peppers, grilled corn on the cob, tomatillos. Excellent mixture. They also taught us a new rub for the chicken, 1 C. Mayonaise, 2 garlic cloves, 2 t. kosher salt, 1 t. ancho pepper, 1 t. chipotle pepper, 1/2 t. cayenne and the zest of one lemon. Mix it all together and rub it under the skin. SO good. And I had never heard of putting mayonnaise on as a "wet" rub.

Our next dish our favorite, Beer Braised Short Ribs. OH MY! These were SO good. Of course I needed to know where you could purchase ribs that looked like that, I had never seen them in the store. Of course you can't. And you can't even order them. No Costco or Sam's Club. I was pretty bummed about this until the chef told me he bought them at Restaurant Warehouse and my friend L, who was over for dinner Friday night, has a card for Restaurant Warehouse. . .I will be going with her when they get back from Vancouver, and these will be on our menu plan for later in February.
Our next dish was Grilled Lasagna with Smoked Marinara Sauce. I loved this, and will definitely be giving this one a try. I love lasagna but my tried and true recipe has been a bit of a bore as of late and I think this will be a great mix to the repertoire.

Last, but not least, dessert. How could we not grill dessert. Grilled Cherry Cobbler, another winner in our book. This was delicious. With a dollop of vanilla ice cream, a great finish. This was a wonderful class, wonderful food, and I definitely want to do a class again, I can't wait actually! Sitting down to eat it all together, was of course the best part!

1 comment:

Jacky Hackett said...

That place looks fabulous and the menu yummy. We are headed to a cooking class in a few weeks too.

Did you love the green egg? Jeff really wants one.