Cooking Class

Thanks to all that submitted ideas for the company name. I have a lot to think about now!Last night I gave my first trial one-on-one cooking class in someones home. It was actually one-on-two, but you get the idea. Thank you to my friends Melanie and Meredith for being my guinea pigs.
It was a much different experience than the group setting. They were able to be more hands on than the participants in the group class. I also felt that it was more focused than the group. It was a little challenging being in a kitchen other than my own, but I felt pretty comfortable. Here are some photos from the evening:Edamame Dip on Garlic Crostini. Smooth on crunchy, and packed with protein.

Grilled Asian Pork Tenderloin on Wasabi Mashed Potatoes. So simple and easy.
Beautiful to look at and wonderful to taste. A real crowd pleaser.
We also made an Asian Slaw with Yogurt sauce. To top it all off, we made egg rolls filled with banana, coconut, raspberries, and chocolate. Total decadence.
Grilled Asian Pork Tenderloin
2 lb pork tenderloin
1 small bottle of Teryiaki Sauce
Remove silver skin from pork. Marinate pork in a plastic bag for at least 1 hour, up to 2. Place on grill. Grill for about 18 minutes, turning pork occasionally. Remove when it has internal temp of 150F. Let sit for 5 minutes before slicing into it.

Wasabi Mashed Potatoes
3 pounds Yukon gold potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
2 tb wasabi paste
1/4 cup butter
Salt & Pepper
Boil potatoes until fork tender starting with cold, salted water. Remove from water. Add remaining ingredients and smash until smooth.

Tell Me What You're Thinking