Spring is here and
so is our New Menu!

March 30, 2017

Rose 4

Last month I had the privilege to go on a fabulous adventure to the Yucatán Peninsula with a great group of fellow yogis organized by my beautiful friend Jorge Luna. We did not go to Cancun, but to the heart of the Yucatán where Jorge immersed us in the life of the Mayans and colonial Mexico.  He booked us into luxurious Haciendas that dated back to the 1500-1600's (one was the oldest in the Americas). We toured ruins and museums.  We learned about the history and culture of the area. We swam in cenotes (beautiful underground pools and lakes of the clearest mineral waters you will ever see). We did a sweat lodge ceremony with a Mayan shaman and learned about the industry that put the Yucatán on the map hundreds of years ago, the production of incredibly strong sisal rope from the fibers of the green agave. Of course we ate the most amazing food!!!! For me, the pinnacle of the trip was exploring the ruins of Chichén Itzá and Uxmal. Wow!!!! I have seen so many pictures over the years. I never thought I would get to experience them in person. It was so surreal and so very special to have that opportunity to walk the same ground as the beautiful ancient Mayans. What a privilege indeed! I wish I could do it all over again in slow motion.

Mayan RuinsTo commemorate this amazing trip, I've added some of my favorite Mayan dishes on our new Spring-Summer 2017 Menu. Have a look at our new menu below and at my recipe for a Mayan roasted pork. It's a great dish to add to your repertoire no matter what the season. I hope you enjoy what the entire menu has to offer.  Don't forget to become an LAFW Facebook Fan.   Click Here to get fun updates on the happenings in our kitchen.

Happy Spring everyone and I look forward to cooking with you all soon!

  


LA Food Works
Spring-Summer 2017 Menu

LA Food Works is proud to present our new Spring-Summer 2017 Menu! Our signature interactive, hands-on cooking parties are ideal for corporate summer outings, summer associate events, team building exercises, client entertaining, birthday parties, showers and the celebration of any special occasion!
  
An LA Food Works Event Includes:03.17

* Hors d'oeuvre and beverage reception on arrival
* Fun and knowledgeable chef instructors to guide you
   through your recipes
* Private cooking and dining experience at our charming venues
* Seasonal gourmet menu selections for lunch, brunch or dinner
* Chef aprons to use while you are cooking
* Recipe packets for everyone to take home


Entreé Course Selections

Chicken Tikka Masala
Fire Roasted Cauliflower and Yellow Pepper Salad with Turmeric Dressing
Coconut Curry Lentil Dahl
Roasted Carrots with Coriander Yogurt Sauce

Baked Greek Shrimp with Tomatoes and Feta
(This option can also be done with shrimp and/or chicken)
Fattoush
Mixed Grilled Vegetables with Harrissa Dressing
Lemony Smashed Potatoes

Grilled Thai Flank Steak
(This option can also be done with steak and/or chicken)
South East Asian Chop Salad
Drunken Rice Noodles (Pad Kee Mao)
Roasted Mushrooms with Shallots and Fine Herbs

Poached Salmon with Chervil and Avocado Sauce
(This option can be done with salmon and/or chicken)
Cucumber Salad with Olives, Oregano and Almonds
Beet Risotto
Roasted Leeks with Yogurt and Shaved Walnuts

Cochinita Pibil (Roasted Mayan Pork)
(This option can be done with pork and/or chicken)
Ensalada Yucateca with Creamy Cumin Dressing
Yellow Rice and Yucatan Black Beans
Sikil P’ak (Pumpkin Seed Hummus) with Grilled Onions, Tomatoes and Jicama

Dessert Selections

Mini Almond Cakes with Chocolate Truffle Filling and Cherry Sauce
(Gluten Free)

Pineapple Mango Upside-Down Cake with Vanilla Ice Cream

Roasted Rhubarb & Macadamia Crumble
with Lemon Sorbet & Sweet Cream

Blondies with a Strawberry-Balsamic Swirl

Chocolate Chip Cookie Dough Soufflé

 Vegan and vegetarian diets happily accommodated


Cochinita Pibil
  (Roasted Mayan Pork) 

There was so much amazing food on our trip, and Jorge, being a fellow foodie and awesome cook himself, made sure the culinary experiences of every meal were purely authentic and amazingly delicious. A favorite dish for everyone on the trip was Cochinita Pibil. This citrus marinated roasted pork was on almost every menu. Like most beloved dishes of any culture, every cook has their own variation on how to best prepare it and everyone's favorite version is their grandmother's! The base for Cochinita Pibil is pretty simple. You need to marinate a good size pork roast for a few hours in spices and juices.  Then, if available, roast it in some banana leaves. You can either buy these at a Latin market or, if you're like me and have a huge banana tree in your yard, chop off a couple of leaves. Cut away the stiff middle stem and then portion it into smaller 12 x 6 inch pieces. Make sure to wash the pieces carefully then toast them quickly over a burner on the stove and use them to wrap your roast. If you don't have access to the banana leaves, use foil. What you want to do is to create an envelope to seal in the moisture of the marinade and the meat. (If you want to be really authentic, get a whole baby pig, marinade it, wrap it in banana leaves, then cook in an undergroung pit with hot coals for many hours). While the meat is roasting, prepare the sides; quick pickle some red onions, slice some avocados, heat some tortillas and serve it all up with some spicy habanera salsa.  If you'd like the recipes for the other side dishes featured with the roast on our new Spring-Summer 2017 Menu, email me. I'm happy to send them along! 

3 1/2
pounds pork butt, deeply scored
2
anchiote paste cubes*
1

orange juiced

1
lime juiced
1
tablespoon white vinegar
1 generous pinch of ground allspice

salt and pepper, to taste
6
banana leaves, 12x6 inches long, optional
2 white onions, roughly chopped
2 tomatoes, roughly chopped
2 large epazote springs
1 habanero chile

For Serving
16 corn torillas, warmed
2 avocado, thinly sliced

Pickled Onions (recipe below)

Cochinita Pabil

 

* Anchiote paste cubes are also available in Latin markets, along with banana leaves.

Marinade the meat: In a large glass or plastic dish use a fork to dissolve the achiote paste in the orange and lime juice and the vinegar. Add the allspice.

Rinse and pat the pork roast dry. Remove and discard any fat lumps. Rub the salt and pepper all over the meat and place in the dish with the marinade. Turn the meat to cover it in the marinade. Let marinate for at least 1 hour, but no more than 6 hours, in the refrigerator, turning occasionally.

Take the meat out of the refrigerator and preheat the oven to 375 degrees for 20 minutes. Meanwhile, turn on a burner in you stove to low heat. Unfold the banana leaves and toast them very lightly, one by one, directly over the flame, do this using gloves or kitchen thongs, being very careful not to burn the leaves, you only want them to soften a bit.

Place enough banana leaves to cover the bottom of a roasting pan and place the meat on top. Then top the meat with the onions, tomatoes, epazote and habanero. Pour as much of the marinade on the meat as you can and then cover the meat with the rest of the banana leaves, making sure that there are no gaps between the leaves. Place the pan in the oven and roast for 1-2 hours, or until the meat is well done and very tender.

Meanwhile, make pickled onions. In a small bowl, mix all the following ingredients:

1 red onion -- halved lengthwise and thinly sliced
3 whole allspice berries
4 whole black peppercorns
1 habanero chile -- seeded, deveined and thinly sliced
1 lime -- juiced
1 tablespoon white vinegar

Make sure to wear gloves when working with habanero peppers…the oils can stay on your skin for a long time. Let onions marinate as the meat cooks.

To serve, pull or cut the meat into shreds, divide into portions and let each person make their own tacos, topping them with pickled onions, avocados and spicy salsa.

Makes 8 servings. Per Serving (excluding unknown items): 535 Calories; 28g Fat (46.0% calories from fat); 35g Protein; 39g Carbohydrate; 6g Dietary Fiber; 98mg Cholesterol; 181mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates.


WANT TO USE THESE TIPS AND RECIPES IN YOUR E-ZINE, BLOG OR WEB SITE? You can, as long as you do not alter the information in any way and include a credit that reads "by Rose LeBoeuf, www.lafoodworks.com, Interactive Cooking Classes, Parties, and Corporate Team Building Events for Groups Looking for a Fun and Unique Dinning Experience."


LA Food Works Events

Ideal for Team Building, Summer Outings, Client Entertaining, Birthday Parties, Showers and Private Gatherings.

Let LA Food Works make your party one which your guests will not soon forget!

 No previous cooking experience required!
Just willingness to put on an apron,
get your hands a little messy,
indulge in some great food
and have lots of fun playing in the kitchen!

We also happily design Custom Cooking Parties. If you have a group of 10 or more foodies who love great food and playing together in the kitchen, contact us and we will design a custom menu or theme class for you and your group.

Our interactive cooking parties both unify and entertain...perfect for any occasion that requires great food, interesting activities and lots of fun!

For information or to book your event, contact Rose LeBoeuf at 310-288-0100 for an event planning kit, pricing and availability.