Cook’s Club is something that has been in the making for several months and this was our official kickoff for the beginning of the year. This idea is a spin off of my sister’s ‘Chef’s Club‘ she does in Boston. We plan to get together once a month to cook, have a drink and make time for a girls night. We’re excited to try new recipes and learn new cooking techniques. Tonight, we were desperate for a fiesta, since winter is starting to wear out it’s welcome. It’s been bitter outside! We made some great mexican – all from scratch (except tortillas), latin music and margaritas….much needed!
Members: Jill, Courtney, Jess, Becky (sorry, I didn’t get a photo with you in it! Next time.) and me! We did a great job charing the living daylights out of a cookie sheet and smoked out the kitchen a few times (hence me fanning the smoke detector)! But, in the end it was a success and the food turned out amazing.
Baked Homemade Tortilla Chips: Preheat oven to 400-425 degrees, brush round tortilla chips with oil, stack rounds and cut into 4 or 6 triangles, spread out on a baking sheet, salt and bake until golden brown.
Pioneer Woman’s Restaurant Style Salsa which does not disappoint! She has an AMAZING blog and I love her website! I think I’m destined to meet her someday!
Guacamole
4 avocadoes, 1 shallot or 1/2 small red onion, 1/2 green pepper, 1 small tomato, 2 limes, 1 serrano pepper (if desire spicy guacamole), salt.
Mash avocadoes to desired consistency. Finely dice onion, green pepper, tomato, and serrano pepper. Juice 2 limes. Add 1-2 teaspoons of salt. Combine and enjoy! Serves 4-6
Chipotle’s Rice Recipe (so easy and so delicious!): 1 teaspoon vegetable oil or butter, 1/2 C. fresh cilantro, 2/3 C. basmati rice, 1 C. water, 1/2 tsp salt, 1 lime.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with fork. Mix in cilantro.
Mashed Potato Tacos: 3 lb redkin potatoes, 1/4 C. heavy cream, 4 T. butter, 1/2 bunch parsley chopped, 2 cloves garlic minced, 4 T olive oil, 4 T sour cream, 2 T salt, 6″ corn tortillas. Serves 6-8
Boil potatoes whole until soft. Combine all ingredients in a mixer with a paddle attachment or by hand. Combine all ingredients in a mixer with a paddle attachment or by hand. The minced garlic should be dropped into smokin’ hot oil (4 T as noted above). Stir and then add to mixture. Let everything cool to room temperature. Cheese: any type of shredded cheese your heart desires. (I use equal parts of cheddar and mozzarella.) Mix in a big pinch of red pepper flakes. Set aside. Tortillas: dip the tortillas into smokin’ hot all purpose cooking oil with a pair of metal (!) tongs. They should sizzle for 2-3 seconds, turn over for another 2 seconds and remove to cool. Put it all together: 1 scoop of mashed potatoes, plenty of cheese, roll nicely into tortilla and close with toothpick. Bake at 400 degrees until bubbly and golden brown. (approx. 10 minutes)
Fish Tacos – Jessica style: Jess made up her recipe. She blackened tilapia, added them to soft tortillas, topped with a homemade pico de gallo mixture and lettuce.
1 week until the For the Love workshop!
