A Summer Fling

Grilled pita pizzas, homemade salsas and chilled corn soup, oh my! But that was just the beginning of a wonderful food affair at KCH&G’s Cooking School at Factory Direct Appliance in Lenexa.

As guests entered the showroom, they were greeted with Shatto cheeses and a tour of FDA’s kitchen vignettes, including high-end appliances like Wolf, Dacor, Viking, Aga and Thermador. (The showroom also has on display an outdoor living area and home theater.)

Chef Renee set up behind the working kitchen, her hands full of fresh and local herbs, onions, tomatoes, peppers, corn on the cob, melons and more (some from her backyard and some from the farmers market). She worked with a Wolf and Viking range, with Viking and Zephyr hoods hovering above and space for eight guests who wanted front-row seats. The kitchen also features an island with prep space, double sink and Viking dishwashers, which cleaned up the mess at the end of the night.

Savoring every bite of the homemade chips and salsa and chilled corn soup, guests sipped on the 2009 Red Heads Studio’s Yard Dog White, while the Porcupine Ridge, a sauvignon blanc, brought the flavors to life in the fire and ice melon salad, made with watermelon, cheeses, peppers, chili powder, honey, mint and white wine. Asking for help from the audience, Stephanie Thompson didn’t hesitate to raise her hand and help Chef Renee cut up fresh melons, one of Chef’s favorite foods, for the salad. Her reward? Snacking on remnant pieces that fell off, something almost every cook is guilty of.

Beef, chicken and shrimp skewers, thinly sliced and super juicy, were next on the list. They soaked overnight and were served with The Maverick, a zinfandel that features blackberry fruit, a hint of velvet vanilla oak and blended with a touch of syrah. Chef Renee brought the culnary class to an end with her grilled peaches, combined with honey, vanilla and cinnamon, and appropriately paired with mascarpone gelato. (Some were even garnished with a chocolate swirl.)

The Evening’s Menu:
Homemade guacamole, pineapple papaya salsa, and black bean and roasted corn salsa
Chilled corn soup
Grilled pita pizzas
Fire & ice melon salad
Shrimp, chicken and beef skewers
Grilled peaches with mascarpone gelato
 
Wine Pairings:
Guac and salsas/chilled corn soup: 2009 Red Heads Studio’s Yard Dog White, McLaren Vale, Australia
Grilled pita pizzas: 2006 Castello di Farnetella Lucilla, Toscana IGT
Fire & ice salad: 2009 Porcupine Ridge Sauvignon Blanc, South Africa
Skewers: 2007 Four Vines The Maverick Zinfandel, Amador County
Grilled Peaches: 2008 Eberle Muscat Canelli, Paso Robles

Next Event:    
6-9 p.m., Wednesday, September 29 at                    
Doolittle Distributing

Chef:         Charles D’Ablaing, Webster House websterhousekc.com

Tickets:     $40, nonrefundable

To register: e-mail bpearl@kc-hg.com

For more information about our partners, visit:
    reneekellys.com
    kcfda.com
    offthevinedesign.com
    vitacraft.com

Grilled Pita Pizzas
Serves 6

6        pita breads
3 T     olive oil
1 C     tomato sauce or pesto sauce
toppings of your liking

Suggestions: fig and jamon with pecorino, olive oil base; tomato, bell pepper, mozzarella, olives and fresh basil; zucchini, potato, onion, beef; pulled pork and pineapple.

1.    Heat your grill to medium heat.
2.    Brush both sides of your pita with olive oil.
3.    Spread the pitas with the base sauce and top to your liking.
4.    Place on the grill and cover. Check in about 7 minutes. Using a large metal spatula,
remove from the medium side of the grill and place on the low side of the grill for an
additional 5 minutes to ensure proper cheese melting.

Pizza Sauce
Makes 3 cups    

2 C    crushed tomatoes   
1 T    fresh garlic   
1 T    olive oil   
¼ C   onions or shallots, small dice
1 T    fresh basil/oregano   
1 T    pepper   
½ t    salt   
½ t    pepper   

1.    Place ingredients in sauce pan.   
2.    Bring to a simmer.   
NOTE: May be used for dipping, pizza sauce, pasta sauce, etc.

Garlic Focaccia
Makes 1 10" round loaf
           
1 T        yeast, active dry   
1 ½ C    warm water (110-115 degrees)   
1 t         salt   
3-3 ½    C.A.P. flour   
2 ½ t     olive oil   
             corn meal

Topping:
¾ T    kosher salt   
2     fresh garlic cloves, thinly sliced

1.    Preheat oven to 425°F.   
2.    Bead the yeast into ¼ C of the warm water and let stand.
3.    Transfer the dissolved yeast to the mixer.   
4.    Add the remaining water, salt and 2 ½ C flour.   
5.    Process with a paddle attachment for about 2 minutes on medium-low speed.
6.    Add additional ½ C flour and blend until incorporated; the dough will be moist.
7.    Scrape the dough onto a well-floured work surface and knead slightly.
8.    Place in a large bowl with olive oil and let rise until double.
9.    Generously sprinkle corn meal over the baking sheet.
10.  Shape dough into 10" circle.   
11.  Brush the top of loaf with oil and sprinkle with salt and insert slivers of garlic.
12.  Let the loaf rise for 15 minutes.   
13.  Bake focaccia for about 25 minutes until slightly golden.
14.  Let stand before slicing.
NOTE: May be used for dipping, pizza crust, crackers, etc.

Pico De Gallo
Makes 4 cups
       
½ C    red onion, small dice   
1     medium shallot, small dice   
2     clove of galric minced   
2 C    tomatoes, diced   
juice of 1 lime   
¼ C    olive oil   
1 T    cilantro           
½ t    kosher salt   
*This can be used as a rustic salsa.

Mix ingredients together in nonmetallic bowl.   
           
Variations:   
Guacamole   
To the pico add: about 4 avacados, small diced or mashed
½ t salt   
juice of 1 lemon

Pineapple Papaya Salsa
To the pico add:   
1 C     small dice pineapple   
1 C     small dice papaya   
1 T     cilantro   
poblano or jalapeño pepper if desired

Black Bean and Roasted Corn   
To the pico add:   
1        roasted poblano, small diced   
1 C     black beans, washed and drained   
2        ears of corn, grilled/roasted and kernels cut off the ear
salt to taste   

Pesto Sauce
Makes 3 cups

3 qt    fresh basil, washed and drained
1 C    walnuts or pine nuts   
½ C   olive oil   
6        cloves garlic   
½  t    salt   
½ C    parmesan cheese   
juice of ½ lemon   

1.     Place ingredients in food processor, except cheese.   
2.    Pulse until relatively smooth.   
3.    Stir in the cheese and season with fresh lemon juice.
NOTE: May be used for dipping, pizza sauce, pasta sauce, etc.

Chilled Corn Soup
Serves 6

6       ears fresh corn, husked and kerneled
2 T    olive oil
5 C    vegetable or chicken stock or broth
1 C    white wine
2       shallots, chopped
1       yellow onion, chopped
2       cloves garlic, minced
salt and pepper to taste
garnish
fresh chives, English hothouse cucumber, minced or sliced

1.    Once the corn kernels are off the cobs, break the cobs in half. Heat a soup pot, add the olive oil and heat the olive oil on medium-high heat.
2.    Sweat the shallots, onion and garlic until translucent. Add the corn cobs, stock and white wine.
Let simmer for 15 minutes, add half of the corn kernels and simmer for 10 minutes.
3.    Strain and purée the soup, strain again if needed. Add the remaining kernels to the soup and season
with salt and pepper to taste. Chill for 2 hours or overnight.

Tip:
This is a great day-before recipe. Any leftover cobs after dinner you may use for this recipe. The reason for breaking the cobs is to release the “corn milk,” which improves the taste and texture of the soup.

Fire & Ice Melon Salad

1/3 C    honey
¼ C      white wine
1 T        banana pepper
2 T        red bell pepper
¼ C       lime Juice
1T         mint
1/2 t      chili powder
1 pinch  cayenne
1/2         watermelon or Athena melon or both
6 oz       prosciutto
4 oz       feta cheese
sea salt to taste

1.    In small sauce pan, combine honey and wine. Heat slightly until dissolved.
2.    Add peppers and chili powder, cayenne, mix until incorporated and let cool.
3.    Stir in lime juice, mint.
4.    Peel and large dice melons.
5.    On a platter, place melon, feta, peppers, prosciutto and drizzle with syrup.
6.    Garnish with mint or basil.

Skewers, Shrimp, Chicken or Beef
Serves 6

1.5 lbs shrimp, thinly sliced chicken or thinly sliced beef
4        cloves garlic, minced
1        shallot, minced
1        jalapeño pepper, seeded and minced
1 t      salt
½ t     cumin
1 T     fresh parsley, chopped
1 T     fresh cilantro, chopped
1 T     fresh mint chopped
2 T     orange juice
2 T     lime juice
3 T     olive oil

1.    Soak wooden skewers overnight.
2.    Mix ingredients together in a glass bowl then add protein (shrimp, chicken or beef).
3.    Let shrimp marinate for 30 minutes, chicken an hour and beef an hour.
4.    Skewer the protein, heat the grill one side medium-high and the other side medium, if needed.
5.    Place each skewer on the grill and brush with remaining marinade. Turn the skewer after about
3 minutes. Larger cuts of meat will take a bit longer.

Inspiration:
Skewer with pineapple and tomatoes and serve with soft, fresh corn tortillas. You may also use this marinade on larger cuts of meat and serve with rice and grilled vegetables.

Grilled Peaches
Serves 6

6         ripe peaches, washed and pitted
¼ C    apple cider vinegar
¼ C    olive oil
2 T     honey
1 t      vanilla
1 t      cinnamon
1        pinch sea salt
gelato of choice (I like sea salt and caramel or mascarpone.)
lavender buds and additional honey for garnish, optional

1.    Wisk together the vinegar, olive oil, honey, vanilla, cinnamon and salt, toss the peaches into the marinade and let stand for 20-30 minutes.
2.    Place on hot grill for about 2 minutes on each side.
3.    Scoop ice cream on top and garnish with lavender and drizzle with clover honey.

Agua Fresca

1 lb       fruit, melon, pineapple, etc.
16 oz    water
4 oz      honey or liquid sweetener
6          mint leaves
juice of 1 lime

Place all ingredients into a blender and purée until smooth.

Inspiration:
Try basil instead of mint and be diverse with your fruit. This is a great way to use leftover or “going bad” fruit, plus the extra vitamins and minerals help with hydration.