Our next class is everyone's favorite--Taco Party-- set for Thursday evening, July 25 at 5 PM.  Tacos are a very fun way to serve most anytime of year and just perfect when its hot in the kitchen.  Tacos require minimal cooking and preparation, making them a fun meal or entertaining  idea. 

We'll be making a favorite of mine, pulled pork tacos along with three other fun taco fillings, three special salsas and Perfect Margaritas.  What a great way to spend an evening! Reservations for  Taco Party are open and we hope you can join us! 

Following are some grilling ideas I was sharing in advance of the Grilling class that had to be cancelled.  I thought perhaps you might like to see them.

When it is too hot in the kitchen, grilling all your meals outdoors  keeps the heat out of the kitchen and creates great flavors.   You truly can grill everything you would cook indoors.  You just have to do a bit of adapting.  Such as for baking, you really do need a grill with a cover.

For vegetables, such as onions or bell peppers, grill halves of peppers, then slice  after grilling.  Corn on the cob is best when grilled directly on the grill.

You can mix up the flavors of meats and vegetables by seasoning them with compound butters that you prepare ahead of time and keep in rolls in your freezer.

Unfortunately, for the first time in 24 years my great Vermont Casting Signature grill sprang a gas line leak, and the part is not available locally, so I will be rescheduling the Great Grilling class to August 29 at 5 PM. 

Breakfast or brunch is really great on the grill.  For one thing, during this heat wave, mornings are the most bearable time heat wise to serve outside.  You can cook any of the breakfast meats or even steak on the grill.  Of course, eggs can be prepared your favorite way and buttered breakfast biscuits are really yummy on the grill.  Using a heavy, preferably cast iron skillet, melt about 2 Tablespoons butter in the skillet, then place a single layer of biscuits on the butter. Then cover with a lid or heavy foil and place the skillet over a medium high heat and bake until risen and browned--about 10 minutes or until done. 

Here's a couple of recipes to enjoy--

FLANK STEAK SOFT TACOS

 Spiced rare flank strips nestled in fresh warm tortillas—either corn or flour—make a delicious light meal. Add shredded lettuce and salsa if you like.

Cooking time: 8 minutes

Servings: 4

1 ½ pound flank steak

¼ cup red wine vinegar

1 teaspoon garlic granules or 2 cloves fresh garlic, minced

8 corn or what flour tortillas

2 cups woodland greens, shredded romaine or red leaf lettuce, optional

Salsa, optional

1. Trim the beef, then lightly score both sides in a crisscross pattern. Combine the vinegar, garlic and chile and rub on each side of the steak. Allow to set for about 10 minutes.

1. Preheat the grill, stovetop grill, broiler or a heavy, seasoned skillet. Grill the steak for 4 minutes per side for medium rare.

Meanwhile, warm the tortillas in a plastic bag in a microwave oven for a minute or two or wrapped in foil in a moderate oven ( 350F) for about 10 minutes. Each guest can roll up slices of the beef in a tortilla and top it with salsa, if desired.

QUICKIE BANANAS FOSTER

Kids of all ages have always loved this dessert. It is so quick to create and you can substitute most any fresh fruit. Bananas are hard to beat and are always available.

Yield: 4 servings

Time: 15 minutes, maximum

4 scoops vanilla ice cream or frozen yogurt

4 bananas, slightly green and blemish free

2 Tablespoons butter

1 long strip of orange peel—at least 3 inches long

¼ cup light brown sugar

Several grates fresh nutmeg

¼ cup rum or brandy

1. Place a scoop of vanilla ice cream on a dessert plate and place in freezer. This can be done much earlier in the day or before serving dinner.

2. Peel the bananas, making sure to remove the strings and slice off the bottom tip. Slice each lengthwise and then slice each in half.

3. Heat butter in a large, flat skillet such as a sauté pan. Add orange peel to the pan. When butter has melted, add the bananas and cook about 2 minutes over medium high heat or until the bananas are light golden, then turn and sprinkle with the sugar and nutmeg.

1. Cook, spooning any liquid over the top of the bananas. Heat the rum or brandy slightly in a small pan or in a silver ladle and then quickly pour over the bananas and ignite with a match. Voila—it is always exciting to watch the flame. Serve immediately over the ice cream.

Note: Keep a lid handy in case the fire becomes too intense.