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2008 Let's Get Cookin' Featured Classes with Tim McGrath

Smokin! Tim McGrath Tuesday, August 5, 6:30 PM Cost: $75 per person Add Class #906587

Smoking has become a very popular way to cook in Southern California and is quite different than grilling. You can now smoke foods both outside and inside with the new portable folding smokers and stovetop smokers as well as the more traditional Green Egg, etc.

There are very slow as well as fast methods of smoking and Tim will demonstrate both in class, preparing some items ahead. Learn to get the best results with these flavorful dishes.

Stovetop Smoked Trout with Dill, Tarragon and Preserved Lime Pickles served with Cucumber Yogurt-Mint Salad
Smoked Tomato-Corn Soup with Chili Ancho Cream topped with Crunchy Tortilla Strips
Smoked Chicken with Curry, Soy and Lime served with a Stir Fry of Vegetables and Shiitake Mushrooms
Smoked Pork Loin with Garlic-Achiote Rub, Peruvian Beans and Rice
Smoked Duck Breasts with Star Anise, Ginger and Thai Chiles in Soft Rolled Rice Wraps
Cool Ice Cream Dessert

Global Grilling Tim McGrath Wednesday, August 20, 6:30 PM Cost: $75 per person Add Class #906607

Grilling is a method of cooking found in countries all over the world. Enjoy these inspired recipes from Mexico, Greece and Italy while Tim shares his expert grilling skills and tips with you.

Grilled Shrimp served over Michoacan Gazpacho...Tropical Fruit Salsa with Jicama, Tart Oranges and Chiles, finished with Queso Cotija
Marinated Leg of Lamb served with Chopped Greek Salad and Fresh Grilled Rosemary Flatbread
Chicken Sicilian Style...Agrodulce, served with Grilled Two Color Zucchini
Panzanella Salad with Grilled Bruschetta, The Best of Summer Tomatoes, Lemon Zest, XV Olive Oil and Mashed Fire Roasted Elephant Garlic
and for dessert, Lemon-Ginger Mint Granita served with a Splash of Limoncello

Robata Sushi Tim McGrath and Elizabeth Ozaki Friday, September 19, 6:30 PM Cost: $85 per person Add Class #906618

This class will feature Japanese Robata Yaki which means grilling over fire. This is classically done with Bincho Charcoal, which is made with evergreen roots but can also be done with regular charcoal. Most of the food is skewered, cooked over the fire and eaten while hot. The sushi will provide a balance along with the sweet, cool flavors of the salad and dessert.

Tsukune...Chicken Meatballs with Shoyu-Teriyaki
Grilled Steak with Hot Mustard-Miso Glaze
Yellowtail wrapped around Enoki Mushrooms served with Light Miso-Mirin Chive Sauce
Asparagus wrapped in Smoky Bacon
Rainbow California Rolls
Treasure Balls Prepared 2 Ways - One Natural and the other Grilled...Crispy Rice with Spicy Tuna and Fried Shallots
A Light Salad with Miso-Tofu Sesame Dressing
and for dessert, Sliced Tropical Fruits with a Ginger Syrup

Visit Tim's website at www.cooksgathering.com