March 21, 2018

May and June Cooking Classes 2018

Phillis Carey Cooks!!
 May and June 2018 
To register for classes, 
    email to (best method)
   or call (760) 942-1756
No need to pay ahead—Payment’s due at the class!
   Classes held at: 

Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd., Encinitas, CA 92024

Boys and Girls Club's Center for a Healthy Lifestyle
    533 Lomas Santa Fe Dr., Solana Beach, CA 92075
    The LA JOLLA Community Center
6811 La Jolla Blvd., La Jolla, CA 92037

Monday, April 16 at 6 pm in Solana Beach                        $52—Full
Monday, April 23 at 6 pm in Encinitas                                $52—8 spots
Tuesday, April 24 at 11:30 am in La Jolla                          $55—6 spots
Caprese Zoodle Salad with Fresh Mozzarella, Cherry Tomatoes, Basil and Salami Crisps:
Spaghetti Squash Lasagna with Sausage Sauce and Spinach Ricotta Cheese;
Creamy Garlic Butter Tuscan Shrimp with Sun-Dried Tomatoes and Spinach;
Cauliflower “Mac” and Cheese with Bacon;
Cream Cheese Crepes with Strawberries, Crème Fraiche and Shaved Chocolate.

Monday, April 30 at 6 pm in Solana Beach                        $55—Full
Tuesday, May 1 at 11:30 am in La Jolla                             $55—Full
Tuesday, May 1 at 6 pm in Solana Beach                           $55—11 spots
Fresh Strawberry Margaritas;    Mexican Street Corn Dip with Blue Corn Tortilla Chips;
Triple Layer BBQ Chicken Quesadilla Wedges on Chopped Romaine with
Pico De Gallo and Chipotle Ranch Dressing;
Southwestern Rubbed Skirt Steak with Roasted Chilies and Tomatoes on
Cheese Grits with Black Bean Sauce;
Mayan Chocolate Pudding with Whipped Cream.       

MAY MASH-UPS—the art of combining two traditional dishes into one!
Monday, May 7 at 6 pm in Encinitas                                   $52
Tuesday, May 8 at 11:30 am in La Jolla                              $55
Caprese Quesadillas with Prosciutto, Basil, Tomatoes, Fresh Mozzarella, Pesto Topping and
          Parmesan Crust:
Smoked Salmon Dutch Baby with Dilly Crème Fraiche and Pickled Onions and Capers;
French Onion Soup Burger with Gruyere, Arugula and Mustard-Crusted English Muffins;
Mexican Chicken Lasagna with Pasta, Peppers, Salsa and Two Cheeses;
Carrot Cake Cheesecake with Pineapple Cream Cheese Frosting.
SENSATIONAL SHRIMP                    
Monday, May 14 at 6 pm in Solana Beach                          $53
Tuesday, May 15 at 11:30 am in La Jolla                           $55
New Orleans Barbecue Shrimp with Crusty Bread;
Italian Shrimp and Grits with Pancetta, Roasted Peppers and Capers;
Greek Shrimp Saganaki with Tomatoes, Fresh Dill, Kalamata Olives and Feta;
Asian Shrimp Risotto with Snap Peas, Carrots, Baby Bok Choy and Sesame Seeds;
Strawberry Scone Shortcake with Fresh Blueberries and Cream.

Monday, May 21 at 6 pm in Encinitas                                  $53
Tuesday, May 22 at 11:30 am in La Jolla                             $55
Orange Miso Glazed Broiled Salmon with Sesame Seeds and Scallions;
Fresh Mozzarella Stuffed Chicken Parmesan with Fresh Basil;
Peanut Crusted Spicy Glazed Pork Tenderloin with Hunan Sauce;
Grilled Flank Steak and Onions with Ancho Chili Rub and Onion Blossom Horseradish Sauce;
Chocolate Chip Salted Caramel Cookie Torte with Vanilla Ice Cream.

Monday, June 4 at 6 pm in Encinitas                                  $54
Blackberry Mule Cocktail;
Crispy Chili-Lime Roasted Chickpeas;
Korean Bulgogi Beef Street Tacos with Napa Radish Slaw with Soy-Lime Dressing and
Pickled Cucumbers;
Salvadorian Cheese Stuffed Pupusas with Cortido (Vinegary Sweet Slaw)
BBQ Sauced Pork Sliders topped with BBQ Slaw and Cheddar Cheese;
Brown Butter Crepes with Mascarpone Cream, Strawberries and Caramel Sauce.

Monday, June 11 at 6 pm in Solana Beach                        $52
Tuesday, June 12 at 11:30 am in La Jolla                          $55
Ras El Hanout Spiced and Grilled Chicken with Tfaya (Caramelized Onions and Raisins)
on Almond Couscous;
Piri Piri Prawns with Portuguese Tomato and Bacon Rice;
Shichimi Togarashi Spiced Miso Honey Salmon with Wasabi Ginger Aioli;
Garam Masala Spiced Chana (Chickpea) Curry with Coconut Milk;
Frosted Chai-Spiced Snickerdoodle Cookies.

SUMMER SALAD SUPPERS                  
Monday, June 18 at 6 pm in Encinitas                               $52    
Tuesday, June 19 at 11:30 am in La Jolla                          $52
Vietnamese Shrimp and Rice Noodle Salad with Cucumbers, Carrots, Bean Sprouts,
          Fresh Herbs and Peanut Dressing;
Southwestern Chili-Lime Rubbed Chicken Romaine Salad with Black Beans, Avocado Salsa
Dressing and Mexican Street Corn Salad;
Smoky Salmon and BLT Salad with Tomatoes, Avocado, Bacony Croutons and
Creamy Lemon Dressing;   Key Lime Pie Bars with Gingersnap Crust.

March 13, 2018

St. Patrick’s Day Recipe Ideas

Here are several favorites just in time to serve this week for St. Patrick's Day!

3 cups grated medium sharp cheddar cheese            Serves 4 to 6.
2 cups grated Gruyere cheese
2 T. flour
12 oz. lager beer (like Karl Strauss Amber Lager)
2 T. spicy brown mustard (like Guldens)
A few drops Tabasco
A few drops Worcestershire

Dippers:  Smoked Sausage (Kielbasa, cut across into 1-inch pieces and roasted for 8 to 10 minutes on parchment at 375 degrees), Mini-Gherkin Pickles, Apple Slices, Cauliflower florets (Briefly blanched in boiling water and cooled), and Rye Bread chunks

1. Toss cheese and flour together in a large bowl.  Bring beer to a boil in a medium saucepan over medium heat.  Add cheese by the handful, stirring until each handful melts before adding more cheese.  When cheese is all incorporated, stir in the mustard, hot sauce and Worcestershire and heat another minute or so—but do not boil.  Transfer fondue to a fondue pot and keep warm.

2. Offer all the dippers arranged on platters to guests and let them dip into the fondue and enjoy!

COLCANNON                                  Serves 6.
4 lbs. russet potatoes, peeled 
1 cup chopped onion 
12 T. unsalted butter, divided use   
 Salt and pepper to taste
1/2 cup or more half and half                  
1/2 cup chopped green onions
2 lbs. green cabbage, sliced in shreds  

1. Quarter potatoes and place in a large pot of cold water.  Bring to a boil, add 1 T. salt and then simmer until potatoes are tender.  Put through a ricer and stir in 3 T. butter and enough hot half and half to make creamy potatoes.

2. Meanwhile, sauté the cabbage and onion in 3 T. butter until tender.  Stir into hot potatoes.  Stir in green onions and season to taste with salt and pepper.  Serve hot, pressing an indentation in the center and adding a large dollop of butter.  

4 lbs. corned beef brisket                                          Serves 6 to 8.
Seasoning packet from corned beef
1 gallon water or as needed
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard

1. Rinse off the brisket under running water, and then trim off excess fat. Place the meat and enough water to cover it in a stock pot; add the seasonings from the package and bring to a boil. Lower the heat so the water simmers gently. 

2. Cook until very tender but not falling apart, about 3 hours. About every half hour, skim the fat from the water's surface with a large spoon and discard. Add more water as needed to keep the brisket submerged. 

3. Test the cooked meat for tenderness by piercing the meat with a meat fork. It should meet only slight resistance. Remove the meat and transfer to a parchment-lined baking sheet.

4. Preheat oven to 325 degrees. In a sauce pot, combine the sugar and water and bring to a simmer over medium-high heat. When the mixture has turned syrupy, after about 5 minutes, stir in the mustard. Continue simmering another 2 to 3 minutes.  Paint a thin coating of glaze over the entire brisket. Put in the oven and bake for 30 minutes, reglazing every 10 minutes. Remove the brisket when the glaze is shiny, and let it rest for 15 minutes. Use a sharp slicing knife to carve thin slices and serve. 

March 6, 2018

Guinness Brownies for St. Patrick's Day

Phillis Carey’s Idea of the perfect St. Patrick’s Day dessert.    3/2018

1 cup flour
3/4 cup unsweetened cocoa powder
1/4 tsp. salt
6 T. unsalted butter, cut into cubes
8 oz. bittersweet chocolate, chopped
5 oz. white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
1 1/4 cups Guinness stout, at room temperature
1 cup semisweet chocolate chips
Powdered sugar for dusting
Vanilla ice cream

1. Preheat oven to 375 degrees.  Line a 9 x 13-inch pan with aluminum foil and butter the foil.

2. In a medium bowl, whisk together flour, cocoa powder and salt to combine; set aside.  Melt butter with bittersweet and white chocolates in a glass bowl in the microwave on HIGH power for 1 minute; stir and melt 30 seconds and stir until smooth; cool a few minutes.

3. With a mixer beat eggs and sugar on high speed until light and fluffy, about 3 minutes.  Add melted chocolate mixture, beating on medium low speed until combined.  Beat in flour mixture alternately with beer; the batter will seem a bit thin.

4. Pour batter into prepared pan and sprinkle with semisweet chocolate chips—some with sink.  Bake 25 to 30 minutes or until a toothpick comes out almost clean.  Cool on a rack and sprinkle with powdered sugar.  Lift foil out of pan and pull back the foil.  Cut brownies into large squares and serve with ice cream.