Last night was, sadly, our last cooking class until the Fall. Anyone living in Kelowna to Osoyoos knows about these classes and comes to them. Spirit Ridge Resort really did a bang up job. This was, in our opinion, the best final class we have attended in 5 years. Most are good but this was outstanding.
Chef Doug gave me permission to share what we had to eat and also the wonderful Mojito cocktail prepared on site for 55 people by Pierre. (He was the cute one with the dimples)..just sayin’ ladies!
Beer Marinated Prawns
- Olive Oil
The amounts used depends on how many you are serving. Mix together the beer, cilantro, minced garlic and a touch of olive oil. Marinate for 4-6 hours just to infuse the flavours into the prawns.
- dry paprika
- dry oregano
- dry garlic granules
- seasoning salt
- a touch of cayenne (depending on your taste) – Doug likes to taste the meat; not the burning spice
- black pepper
Mix the dry ingredients and rub into the steak. Cook according to the level of doneness you like.
The prawns and steak were barbecued on a ‘barbecue comb’ (Frances carries them) and were fabulours when served with two salads.
- One part balsamic vinegar
- three parts olive oil
- salt and pepper
- 1 tsp. Dijon mustard.
Put the tsp. of mustard in a bowl. Add the vinegar then slowly add the oil while whisking briskly. The mustard will aid in the emulsification process. Season with salt and pepper. Doug noted that if you like the dressing to be tart, make the portions of oil and vinegar half and half. (Yikes).
Add the greens and toss to coat.
Note: It was mentioned that when you are cooking a tougher cut of meat, if you cut up a kiwi, pineapple and papaya, mix with a little red wine, you can marinade your meat for a couple of hours BUT if you use a plastic Ziploc bag you can only marinate for 1 hour – no more or the meat will turn to mush. Great tip here!
These little puffs of deliciousness were a Bannock made with:
- 2 cups flour
- 3/4 tbsp. baking powder
- pinch of sugar and salt
- 1 – 1 1/8 cups of water
Mix together, deep fry in oil for a few minutes until they become a dark golden colour. Drain and dip in a bowl of cinnamon sugar. But wait, we are not done yet…
Macerate and finely chop fresh strawberries. Cut the balls in half, spoon a generous amount of strawberries on top. Finish off with some sweetened whipped cream and replace the top.
I promise you when you take a bite, your eyes will roll heavenward. OMG! These were good. In fact, Frances said she was going to take a lesson in liars…she asked the crowd who didn’t get any dessert and 55 pairs of hands went up. HAHAHA
Great night. Thank you Frances, staff and Home Hardware and a big thank you to Warren, Doug and Pierre for a fabulous close-out evening.