In This Issue
La Jolla Classes 
2018
La Jolla Community Center
for full menus and registration info.

Take a Trip to the Spice Shop--Zest Up Your Cooking
Tuesday, June 12 
at 11:30 am    $55
in La Jolla
Ras El Hanout Spiced and
  gr illed Chicken with Tfaya
  (Caramelized Onions and 
   Raisins) on Almond
   Couscous;
Piri Piri Prawns with
   Portuguese Tomato and
   Bacon Rice;
Shichimi Togarash Spiced
   Miso Honey Salmon with
   Wasabit Ginger Aioli;
Garam Masala Spiced
   Chana Curry with Coconut
   Milk;
Frosted Chai-Spiced
   Snickerdoodle Cookies.

Summer Salad Suppers
Tuesday, June 19 
at 11:30 am   $55
in La Jolla
Vietnamese Shrimp and
   Rice Noodle Salad with,
   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.


Cookbooks
   
~~~~~~~
 NOW AVAILABLE ONLY IN 
THE DOWNLOADABLE VERSIONS 
 
FAST AND FABULOUS 
ENTERTAINING MENUS
 and 
FAST AND FABULOUS 
CHICKEN BREASTS

The downloadable versions of both my cookbooks
 are now available.  Go to my website
and click on the cookbooks tab. Pay online and I will email you the cookbook that day!

ONLY $9.99 each

Even if you have a hard copy of my cookbooks you might also like the downloadable versions so you can access them anywhere or print a recipe to take into the kitchen!

Recipe Collections
Fabulous Soups for All Seasons
A Collection of
30 Soups for Any Time of the Year.

available for
download--only $4.99



Summer 
Grilling--
a collection of over 30 grilled entrees and sides!
is available for download--only $4.99


Holiday Appetizers
is available for download
--only $4.99

Purchase Now!
25 Chocolate Desserts 
is now available for download
--only $4.99
 Purchase Now!

 

 CLASS MENUS CAN ALSO BE FOUND LISTED ON MY WEBSITE



 Hi All--

It's been a while and I want to get out a quick note to send you a couple of good recipes to try this weekend!  The first recipe, New Orleans Style BBQ Shrimp is made in the oven and can be an appetizer or a main dish.  Perfect if the weather doesn't improve!  The second, 
Grilled Flank Steak and Onions with Ancho ChiliI Rub and Onion  Blossom Horseradish Sauce, is delicious hot off the grill!  

My sister-in-law first made this BBQ Shrimp Dish for me about 35 years ago--hard to believe.  It is so full of butter that it's kind of hard to justify in my regular cooking rotation but since I'm eating high fat/low carb these days it fits right in and occasionally it can't hurt!  It is so easy to make and so delicious it's hard to pass up.  I just skip the bread part and scoop up the sauce with a spoon!

The flank steak is a classic Southwest rubbed grilled steak but the sauce is the key.  This is the sauce usually served with a Blooming Onion but it's good on just about anything and perfect with this grilled steak. Hope you enjoy these recipes.

If neither of these recipes suits your fancy why not check out my Summer Grilled Entrees recipe collection.  It's only $4.99!  Click here for more information on this recipe collection as well as my others and enjoy planning your holiday weekend menu.

Also, don't forget to stop by Baker and Olive for your 10% discount just by mentioning my name.  This works at any of there San Diego locations--Encinitas, Carmel Valley and Liberty Station.  Besides all their wonderful oils and balsamic vinegars, they are now carrying the Charter Oak Preserving Company products so you can stock up on your Hot Pepper Jelly and Lemon Curd without having to wait for the street fare!

The Diva/Queen class is a month away!  Just learned yesterday that Specialty Produce is sponsoring us with all their wonderful produce!  So thankful for this.  I think we have everything in hand to make this event our best.  Those of you who are registered will receive a final reminder abut 10 days before the event--so watch for that email.

The first Sicily trip bid arrived this week and it looks really good. We are fine-tuning it and should have all the info out and ready for you to sign up the beginning of June.  Save the date--the tour starts on April 2, 2019.

Don't forget to think about joining us for the Christmas Market River Cruise in December 2019. This tour is up and ready for you to sign up now!  Click here for the flyer.

I hope you all have a wonderful holiday weekend full of good friends, family and great food!

Have a wonderful and tasty week,      
     Phillis Carey  


Spots still available in my
June classes:
 
STREET FOOD-CASUAL EATING    8 spots    
Monday, June 4 at 6pm in Encinitas     $54 

TAKE A TRIP TO THE SPICE SHOP
    -ZEST UP YOUR COOKING        
 6 spots   
Monday, June 11 at 6 pm in Solana Beach   $52

Cooking Classes 2018
 May and June 2018
 Cooking Classes 

Here's a printable version of all my classes coming up this Winter and Spring--
 
~~~~~~~~~
Recipe of the Week
Recipe of the Week
May 24, 2018

Just in time for Memorial Day!


      Click here for a printable version 
    of these recipes.
   
NEW ORLEANS BARBECUE SHRIMP
Serves 4.
2 slices bacon, diced
1 1/2 cups unsalted butter
2 T. Dijon mustard
2 tsp. freshly ground black pepper
1 1/2 tsp. chili powder
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. salt
2 cloves garlic, minced
2 T. chopped shallots
2 T. crab boil seasoning
1/2 tsp Tabasco or to taste
1 1/2 lbs. large (31-40) shrimp with tails
1 baguette
 
1. Preheat oven to 375 degrees. Cook bacon in a large skillet over medium high heat until crispy. Remove bacon to paper towels to drain. Add butter to the drippings in the skillet and heat over medium low heat until melted.
 
2. Stir all remaining ingredients into the butter and transfer to a baking dish. Bake for 12 to 18 minutes or until shrimp is cooking through, stirring once; stir in the cooked bacon. Add baguette to oven to toast while shrimp cook. Serve shrimp with bread for dipping in the juices.
 
GRILLED FLANK STEAK AND ONIONS
WITH ANCHO CHILI RUB AND
ONION BLOSSOM HORSERADISH SAUCE  
Serves 4.
Sauce:
1/2 cup mayonnaise
2 T. prepared horseradish
1 T. ketchup
1/4 tsp. paprika or smoked paprika
1/8 tsp. dried oregano
1/4 tsp. salt
Pinch freshly ground black pepper
Pinch cayenne pepper
 
Steak:
2 T. ancho chili powder
2 T. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. powdered mustard
1 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1-2 1/2 lb. flank steak
2 large sweet onions, peeled and sliced in thick rings
Grapeseed oil for brushing
 
1. For the sauce, combine all ingredients in a small bowl. Cover and refrigerate at least 1 hour and up to 4 days.
 
2. Preheat the grill. In a small bowl combine the ancho chili, cumin, coriander, mustard, oregano, salt, pepper and cayenne in a small bowl to make the rub. Pat dry the flank steak with paper towels and coat well with the rub. Sprinkle onions with some of the rub as well; brush or toss with a bit of oil.
 
3. Brush the flank steak with oil all over and place on the grill. Cook the steak 7 to 9 minutes per side or to desired doneness; cook the onions next to the steak. Transfer the steak to a carving board and let rest, tented with foil, for 8 to 10 minutes. Slice the steak across the grain into 1/4-inch-thick slices. Serve steak with onions and drizzled with sauce.
 

 
~~~~~~~~~~~
North County San Diego Classes
 2018
June
Cooking Classes

for a 
printable version
of these classes with the full menus.

sign up today by replying to this email or contact
Phillis Carey at 
 philliscarey
@aol.com
  ~~~~~
Solana Beach and Encinitas Boys and Girls Club Classes 
for full menus.
To register, email philliscarey@aol.com

Street Food--Casual Eating
Monday, June 4
at 6 pm    $54
in Encinitas
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
   (Vinegar Sweet Slaw); BBQ Sauced Pork Sliders
   topped with BBQ Slaw and
   Cheddar Cheese;
Brown butter Crepes with
   Mascarpone Cream,
   Strawberries and Caramel
   Sauce.

Take a Trip to the Spice Shop--Zest Up Your Cooking
Monday, June 11 
at 6 pm    $52
in Solana Beach
Ras El Hanout Spiced and
  gr illed Chicken with Tfaya
  (Caramelized Onions and 
   Raisins) on Almond
   Couscous;
Piri Piri Prawns with
   Portuguese Tomato and
   Bacon Rice;
Shichimi Togarash Spiced
   Miso Honey Salmon with
   Wasabit Ginger Aioli;
Garam Masala Spiced
   Chana Curry with Coconut
   Milk;
Frosted Chai-Spiced
   Snickerdoodle Cookies.

Summer Salad Suppers
Monday, June 18 
at 6 pm    $52
in Encintias
Vietnamese Shrimp and
   Rice Noodle Salad with,
   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.
~~~~~


For the best time ever -- plan a cooking class party in your home!

Invite guests to help you celebrate or gather a group and host a class in your home.

Whatever you choose you can't go wrong with this fun as well as educational event!

Now's the time to schedule your fall and holiday private classes/parties. It's a entertaining time for all at your private class with
 Phillis Carey!

For information and/or to schedule a private cooking class  contact Phillis at:
philliscarey@aol.com
or for basic information

If you prefer not to hold the class in your home I do have access to event space.


Phillis' Contact Information

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Contact info 
for Phillis Carey

http://phillis-carey.blogspot.com

philliscarey@aol.com
or call
760-942-1756
with questions,
to register for classes,
book a private party
or to order gift certificates.


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