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CoachArt + Culinary Classroom = 1 Righteous Recipe (Plus 2 Tasty Recipes for You!)

July 10, 2017 By Chef Eric 0 Comment Blog
CoachArt + Culinary Classroom = 1 Righteous Recipe (Plus 2 Tasty Recipes for You!)

At the Culinary Classroom, we want to teach you how to treat your tummy well. But we are also dedicated to giving back to our community outside the kitchen –  that’s where our partnership with CoachArt comes in.

CoachArt is a fantastic organization whose mission is to provide chronically ill kids and their siblings scholarships, specialized lessons, club memberships and opportunities to participate in fun activities at no cost to their families. We have partnered with CoachArt for several years and always look forward to the opportunity to work with some truly amazing kids through our cooking classes.

Want a taste of this cool collaboration? Check out a couple of the recipes that we teach our CoachArt kids.

All this talk of scrumptious delicacies will get your mouth watering. It’s not too late to send your kids to the Culinary Classroom’s Summer Camp! Sign up here.

Chef Eric’s Sizzling Beef Sliders with Cheddar Cheese
Yield: 6 Servings 

Chef Eric's Sizzling Beef Sliders with Cheddar Cheese

Ground beef (80/20) 2 pounds
Chef Eric’s Sizzle Blend 2 Tablespoons
Shallots, peeled and minced 1 each
Garlic cloves, peeled and minced 2 each
Parsley, finely chopped 1/4 cup
Salt 1 teaspoon
Pepper 1/2 teaspoon
Sharp cheddar cheese, slices 12 each
Mini Kaiser rolls, split 12 each
Pickle slices 12-24 each
Salt and pepper  to taste

 

Method:

  1. Place the ground beef in a bowl. Add Chef Eric’s Sizzle Blend, garlic, shallots and parsley. Season with one teaspoon of salt and a half teaspoon of pepper.
  2. Gently mix the ingredients together. Do not over mix! Divide the mixture into 12 equal sized pieces and shape them into patties. (They should be 2.6 oz each) Refrigerate until ready to cook.
  3. On a medium hot grill (you can hold your hand above the grill to the count of 6), sear the burgers for 4 minutes on each side adding the cheddar cheese after turning. The meat should be medium-rare. Cook more or less to your liking. (The meat will continue to cook for about 2 minutes once removed from the grill.)
  4. Transfer the finished burgers to a pan and cover loosely with foil.
  5. Set the burgers on the roll bottoms and top with the pickle slices. Add the roll tops and serve.

Smooth Grilled Mini Vegetable Kabobs with Pesto Sauce
Yield: 6 Servings

Chef Eric's Smooth Grilled Mini Vegetable Kabobs with Pesto

Olive oil 1/4-1/2 cup
White wine 1/4-1/2 cup
Chef Eric’s Smooth Blend 2 tablespoons
Salt 1 teaspoon
Pepper 1/2 teaspoon
 Zucchini, cut into thick one inch squares 2 each
Cherry tomatoes 12 each
Eggplant, cut into thick one inch squares  2 each
Skewers 12 each

 

Method:

  1. In a small bowl, combine the Chef Eric’s Smooth Spice Blend, olive oil, wine, salt and pepper. Stir to blend.
  2. If using wooden skewers, be sure to soak them in water for about 30 minutes while you cut the vegetables. Once the skewers are assembled, arrange them in a single layer in a baking dish and baste them with a little marinade.
  3. If using a charcoal grill, light the coals and when they are covered with white ash, spread the coals out and set a grill rack about 4 to 5 inches from the fire.
  4. Over medium-high heat, grill the skewers for about 5 minutes per side, or until they are tender and lightly charred. Baste with the marinade a few times while cooking.
  5. Serve room temperature with Basil Pesto Sauce.

Basil Pesto Sauce
Yield: 2 Cups

Basil leaves 1 cup, packed
Garlic cloves 3 each
Pine nuts or walnuts 1/4 cup
Salt 1/2 teaspoon
Parmesan Cheese, grated 4 ounces
Olive oil 1/2 cup

 

Method:

  1. Wash and dry the basil and mint leaves. Make sure that they are well dried.
  2. Put all the ingredients except the oil into a processor. Puree the ingredients until a paste forms. Be sure to scrape down the sides of the processor bowl with a spatula as you work.
  3. With the machine running, slowly add the olive oil. Season to taste. Store in a container with a tight fitting cover. Will keep in the refrigerator for about two weeks.

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I began considering a new career in the culinary world and because I worked full-time in an office, I needed a program that was professional, personal, easily accessible and budget friendly. The Master Chef Program at Chef Eric’s Culinary Classroom fit the bill! Chef Eric has a passion for instruction and I greatly benefited from his vast knowledge of cooking, as well as from his experiences as a professional chef in restaurants and catering. The course was extremely organized with well-outlined…
Donna Barrow, Owner, Your Plate Or Mine, Master Chef Program Graduate
CHEF ERIC gave me the tools I needed to become a successful full-event caterer.
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Thank you so much for the wonderful cooking event!  Everyone had a great time and we will definitely be telling our other colleagues about your cooking classroom for future team building events.
Ali Malinchak, Netflix Inc., Team Building Event
Loved it! Instruction was great, I loved that we could keep the recipes, and Eric was funny. I’d recommend to anyone.
Dan Jacobs, Spanish Cuisine Cooking Class
My mother Yuki and I enjoyed the French Classics class last weekend. It was a lot of fun! You’ll probably see me again in the near future.
Mark Kobayashi, French Cooking with Julia Child
Chef Eric is so friendly and great with the kids. My 9 year old daughter couldn’t wait to go back to class the next day.
Mika Gibson, Children's Culinary Academy Graduate
Chef Eric has more patience than anyone I’ve ever met. Great chef and instructor. Love this classroom.
Katherine Reid, Master Chef Program Graduate
After having CHEF ERIC as an instructor, I went on to excel at the Cordon Bleu school and Patina Restaurant.
Mark Dao, Owner of Un Deux Trois Catering
Best expenditure to date. Very comprehensive, hands on course that lets you go home with skills.
Rob Israel, Culinary Basics Series Graduate
Chef Eric runs a great “Culinary Basics” class series. He makes the experience of learning to cook fun and interesting. Anyone interested in learning to cook will come out of this series much more confident about his or her cooking skills. I am looking forward to the next series!
Alan Weil, Culinary Basics Series Graduate

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cheferic@culinaryclassroom.com

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