Getting fishy with it
I've really become a fan of Sur La Table's cooking classes.
I spent two nights with great friends making incredible food. The two classes were paella and grilling seafood. And we give it a thumbs up!
My husband and I took a summer grilling class a while back and he learned how to flambe! And since then, I've been on an email list that alerts me when the classes are on sale.
I thought the paella class would be fun because I've never had legit paella. And, I think the seafood grilling class will come in handy because I often overgrill my fish.
The chefs in Madison are so knowledgable and have pretty impressive backgrounds. It's a bonus if you can get the class on sale -- the two classes we chose were half off! Plus, you get a discount for buying anything in the store the day of your class.
Try this vinaigrette:
2T finely minced shallot
2T sherry vinegar
1/4 C extra virgin olive oil
kosher salt and freshly ground pepper
In the seafood grilling class, we made grilled true cod with olive and smoked pepper compound butter, cedar plank salmon with herbed aioli and grilled sea scallops with sweet corn coulis. Sea scallops are one of my favorite things to eat and I've always had problems cooking them correctly. I loved the seafood cooking class because our finish product looked like a meal I might order from a restaurant... or at least the exact opposite of a rubbery mess I might cook myself.
Want to try sweet corn coulis?
1T unsalted butter
1T extra virgin olive oil
1 small shallot, peeled and chopped
1 medium minced garlic clove
1 cup fresh corn kernels (2 ears)
1/3 cup dry white wine
pinch of saffron
1/2 cup heavy whipping cream
1 to 2 t fresh lemon juice
2 T chopped fresh chives
Oh and bonus! You can also BYOW. Stop by Metcalfe's and get bottle of vino. Sur la Table can't serve alcohol but you can bring in a glass. I think that's partially why I got a little too excited about searing the fish!
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