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Dad and Grad Traditions
May 29, 2014
Graduation season is in full swing and tomorrow my babies, Sarah and Jake, will be walking in their caps and gowns and receiving their high school diplomas. Wow! How did that happen? I get so caught up in the all the stuff that leads up to the graduation, that by the time I finally sit down, I'm always pleasantly reminded of how steeped in tradition these ceremonies are. The history of the school, the past and present accomplishments of students and the opportunities that lie ahead, never fail to move me. I'm so proud of all my children and hopeful for their future, but I'm also moved by emotions and memories from my own past. It just doesn't seem that long ago that I was graduating from high school... oh my, how can it be that my own children are all so grown up now? I am reminded that life does keep moving forward whether I'm paying attention or not!
We are also rapidly approaching Father's Day. My dad was very traditional. He never got tired of having us over and going out to dinner every year. It didn't have to be fancy, but it did have to happen. It wasn't Father's Day without it!
As we move into summer, we've got some fun new recipes in our kitchen and some old favorites too. Have a look at our new Small Plates & Appertizer Menu for Spring-Summer 2014. There's a great recipe from it for a California favorite below. Make it for your Dad or Grad! Read on and don't forget to become an LAFW Facebook Fan. Click Here to get updates on all the happenings in our kitchen.
Congratulations to all the Graduates and happy Father's Day to all the dads! Hope your families will have lots to celebrate this summer and be making loads delicious food and fun!
Rose
LA Food Works
Spring-Summer 2014
Small Plate and Appetizer Class Menu
LA Food Works presents its new Small Plates & Appetizer Menu for Spring-Summer 2014. When you host an Appetizer Event with LAFW, you and your guests will work with our chefs on a multiple cooking stations creating these fun and filling bites! This event is great for larger groups and we have venues that can accommodate up to 150 guests!
 An LA Food Works Event Includes
* Hors d'oeuvre and beverage reception on arrival
* Seasonal Menus
* Fun and knowledgeable chef instructors to guide you through your recipes
* A private cooking and dining experience at one of our charming venues
* Chef aprons to use while you are cooking
* Recipe packets for everyone to take home
Savory Selections
Artichoke Tapenade and Tomato Coulis on Sour Dough Crostini
Carne Asada with Fresh Pico de Gallo
Grilled Plantain Tostones with Mango Salsa
Kimchi Pancakes with Sesame-Soy Dipping Sauce
Shrimp Cakes with Chili-Lime Crema
Beef or Chicken Satay with Peanut Dipping Sauce
Singapore Spring Rolls
Spicy Salmon Tartar with Avocado Relish
Caesar Salad Deviled Eggs
Thai Turkey Burger Sliders
Shrimp Jalapeno Poppers
Spicy Tuna and Vegetable Sushi Rolls
Hot Dog Tatter Tots
Hearts of Palm Fries with Chipotle Mayo
Sweet Selections
Grilled Rocky Road Crepes
Waffle Brownie Bites with Whipped Cream and Hot Fudge
Fuji Apple Egg Rolls
Carne Asada with Fresh Pico de Gallo
As summer traditions go, what is more traditional than barbequing!?! And in Southern California, Mexican cuisine is a staple for almost everyone, so naturally Carne Asada is a summertime favorite here. Make your own fresh Pico de Gallo to pile on top of the meat then serve warm tortillas, and you will make lots of people happy without over extending your budget. This recipe is featured on our new Spring-Summer 2014 Appetizers and Small Plates Menu and is perfect for those less expensive cuts of beef. The trick to getting the tenderest strips on your plate is to slice the meat against the grain, very thinly, at a 45 degree angle. Fold it into a tortilla, top it with a sprinkle of chopped white onion and lots of fresh salsa and you've just become the master of your grill!
2
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pounds flank or skirt steak, top sirloin or flap meat.
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Marinade: |
1/4
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cup lime juice |
2
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tablespoons canola oil |
1
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jalapeno pepper minced |
1/2
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bunch cilantro, leaves only roughly chopped |
1
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tablespoons white vinegar
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garlic salt and pepper to taste
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Pico de Gallo |
2
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tomatoes, seeded and chopped in a 1" dice |
| 1 |
lime, juiced |
| 1/4 |
medium red onion, chopped in a 1" dice |
| 2 |
green onions, white and green parts sliced |
| 1 |
serrano pepper, seeded and minced |
1/2
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bunch cilantro, leaves only chopped fine |
2
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cloves garlic, minced |
| 1 |
tablespoon canola oil |
| 1 |
teaspoon salt -- or to taste |
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oil for coating the grill |
| 24 |
small corn tortillas |
| 2 |
medium onions -- sliced paper thin or finely chopped |
| 2 |
limes, cut in wedges for serving |
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Place steak in plastic bag or non-metal baking dish. In small bowl, combine marinade ingredients. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 1 hour and up to 8 hours. Do not marinate longer otherwise the fibers in meat will break down and turn mushy.
Meanwhile, make Pico De Gallo: In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 5-10 minutes per side (depending on the cut and thickness), turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Wrap in foil to keep warm
To serve, thinly slice the steak across the grain on a diagonal. Arrange a couple of ounces of steak on warmed tortillas and sprinkle with some onion, and a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas then roll up to eat.
Makes 12 servings, 2 Tacos per Serving: 401 Calories; 17g Fat (38.9% calories from fat); 21g Protein; 40g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol; 525mg Sodium.
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!
310-288-0100
www.lafoodworks.com
For information or to book your event, contact Rose LeBoeuf at 310-288-0100 for an event planning kit, pricing and availability.
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