Phillis Carey's
Recipe of the Week Email
August 5, 2019

Great turnout for the Mediterranean Cruise group last Sunday. It was wonderful to see old friends from previous cruises as well as meet people who will be traveling with me for the first time. I'll have to wait a couple of months to meet the out-of-towners but we'll be getting together the first evening of the cruise for our Welcome Cocktail party just as the ship leaves port! Can't wait.

Well, it's still hot here. I know it's hotter elsewhere but for us along the San Diego coast this over 80 degree weather is getting old and there is no end in sight. Cooking outside is a great option and my classes are filled with ideas to take your cooking outdoors.

This week I chose the Buffalo Chicken Tenders simply because I ate the leftovers for this one twice during the week and loved it. The Blue Cheese Sauce that goes on top was so good I was dipping vegetables in it as well for a snack. And don't forget to try the Watermelon and Jicama Salad that helps to cool the heat both of this dish and the heat of the day!

The first plate of Buffalo Chicken Wings was served in 1964 at a family-owned establishment in Buffalo called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available. Many years later the wings were adopted all over the USA.

Now we generally make these wings with a commercial sauce, Frank's Red Ho t. Frank was Teressa's husband. What I love about this sauce is that it is not too hot but has the perfect vinegary spiciness that completes the dish. Look for the "Original" for this recipe.

In this week's recipe I've skipped the deep frying and opted for the grill. I've also substituted chicken tenders for the wings but you can also use boneless thighs or a whole pounded chicken breast if you prefer.

In a couple of weeks I'm headed to the Bay Area (San Francisco) to my 50th high school reunion . This one makes me feel really old, gosh, I wonder why. I've talked to other friends and they have decided not to attend theirs around the country. I'll tell you why I'm going--it's in the Bay Area and so I get to spend time there and visit friends and family too! My best friend from high school and I fly up on Thursday and don't return until Monday. So, yes, we'll spend a few hours on Saturday catching up with the high school peeps but the rest of the time it's pure vacation!
Enjoy your weekend, stay cool and cook up something new to share with your family and friends!

Until next time, keep cooking and eat well! Phillis


Click here for a printable version of this recipe.

BUFFALO-STYLE GRILLED CHICKEN TENDERS WITH BLUE CHEESE SAUCE                       
Serves 4 to 6.

1/2 cup unsalted butter
2 cloves garlic, minced
2 T. ancho chili powder, divided use
1/2 cup Frank Red Hot
2 T. honey
12 to 16 chicken tenders, tendons removed
Grapeseed or avocado oil  
1/2 cup heavy whipping cream
1/2 cup crème fraiche
2 T. chopped Italian parsley
plus more for garnish
1/2 cup crumbled blue cheese

1. Preheat grill. Melt butter in a medium saucepan over medium heat. Add the garlic and cook 1 minute. Whisk in 1 T. ancho chili powder and heat 10 seconds. Stir in the Frank’s Red Hot and honey and season with salt and pepper to taste. Remove 1/4 cup for garnish and keep both warm.

2. Season the chicken tenders with remaining 1 T. ancho chili powder and salt and pepper to taste. Brush or dab with oil and grill 3 minutes; turn over and brush with some of the butter sauce. Grill 2 minutes, turn and brush with more sauce.  

3. Meanwhile, whisk together the heavy cream and crème fraiche in a medium bowl. Stir in the parsley and blue cheese; season with salt and pepper.

4. When chicken tenders are cooked, transfer to plates or a platter and spoon on the Blue Cheese Sauce. Drizzle with reserved 1/4 cup butter sauce and sprinkle with parsley.
 
COOLING WATERMELON AND JICAMA SALAD WITH A CITRUS DRESSING       Serves 4 to 6.
1/2 cup fresh orange juice
1 tsp. orange zest
1/4 cup fresh lime juice
1 tsp. lime zest
2 T. honey
1 tsp. freshy ground black pepper
Salt to taste
1 jicama, cut into matchstick pieces
4 cups watermelon, cut in 2-inch cubes
1/4 cup roughly torn fresh mint leaves
2 T. vegetable oil

Whisk together juices, zest, honey, oil, pepper and salt to taste in a large bowl. Add jicama, watermelon and mint; toss to coat and serve immediately.

Sicily April 5, 2019
Check out the pricing and itinerary for a culinary trip to Sicily lead by Phillis Carey and Diane Phillips next year!
We visited Sicily last year to create this trip and we were joined by a journalist. Alex's article about our trip just came out in Forbes magazine this week-- read it and join us for this fabulous trip.
You also have the options to spend a few days after Sicily in Bologna with Phillis and Diane for an in-depth look at
prosciutto, parmesan and balsamic vinegar.
Summer Grilling --Need a few new ideas for summer grilling and sides--Phillis Carey's recipe collection of 30 plus summer recipes is available to download for only $4.99.
Click here for more information and to order this recipe collection. Don't forget to check out Phillis's other collections
and her cookbooks as well.
Phillis Carey Cooks!!
New Classes for Summer and Fall 2018
Sign up today!
To register for classes, 
  email to philliscarey@aol.com (best method)
or call (760) 942-1756
No need to pay ahead—Payment’s due at the class!

There is still room in several of my summer and fall classes--so sign up today! Classes that are sold out or close to sell out are noted below!

New Classes for November, December and January will be
available mid September.
Fr esh Summer Cooking               
Monday, August 6 at 6 pm in Encinitas          $53    4 spots
Tuesday, August 7 at 11:30 am in
La Jolla       $55 Full
Grilled Eggplant and Tomato Parmesan with Fresh Basil and Fontina;
Bacon and Fresh Tomato Tart with Cheddar Topping and a Buttery Crust;
Lemony Brined Chicken Breasts with Fresh Tarragon Blackberry Relish;
Cowboy Shrimp, Pinto Beans and Bacon on Fresh Corn Grits;
Cinnamon Sugar Cheesecake Quesadillas with Strawberry Sauce.

Labor Day Party Time                          
Monday, August 13 at 6 pm in
Solana Beach  $55 Full
Tuesday, August 14 at 6 pm in
La Jolla            $55 6 spots
Watermelon Sangria with Blueberry Float;
Cheesy Shrimp Garlic Bread;
Greek Marinated Grilled Skirt Steak with Garlic Yogurt Sauce;
BLT Salad with Grilled Corn and Buttermilk Parmesan Dressing;
Grilled Potato Salad with Red Onion-Parsley Vinaigrette Topped with Salt and Vinegar Chips;
Coconut Cream Chocolate Ice Box Cake with Almonds.

Country Cooking Around the USA        
Monday, August 20 at 6 pm in Encinitas          $54 FULL
Tuesday, August 21 at 11:30 am in
La Jolla     $55 FULL
Tex-Mex Rubbed Flank Steak with Chili Lime Cowboy Caviar and Crunchy Fritos;
Grilled Chicken Breasts with Alabama White BBQ Sauce;
Maine Blueberry Pinot Noir BBQ Sauced Pork Tenderloin;
Kansas City Baby Back Ribs with a Brown Sugar Rub and Smoky BBQ Sauce;
St. Louis Chocolate Gooey Butter Cake.

Learn-a-Lunch—Fall is in the Air
Thursday, September 6 at Noon to 1 pm in Encinitas  $43
White Cheddar Cauliflower Soup with Chives;
Maple Balsamic Mustard Glazed Pork Tenderloin;
Warm Roasted Mushroom and Green Bean Farro Salad;
Snickerdoodle Cheesecake Torte.

Autumn in Wine Country                     
Monday, September 10 at 6 pm in Encinitas             $55 FULL
Tuesday, September 11 at 11:30 am in
La Jolla           $55 FULL
Sparkling Amaretto Sours;
Puff Pastries with Seared Pears, Prosciutto, Arugula and Blue Cheese;
Filet Mignon with Buttery Horseradish Mustard Sauce with Green Beans with Caramelized Onions and Mushrooms;
Fennel Crusted Salmon with Pinot Noir Sauce with Goat Cheese Potato Mash;
Toasted Almond Torte with Fresh Plum Compote.
Fast Everynight Fall Cooking 
Monday, September 17 at 6 pm in
Solana Beach          $55 FULL
Tuesday, September 18 at 11:30 am in
La Jolla           $55 FULL
Caprese Baked Fanfare Chicken Breasts with Balsamic Glaze;
Prosciutto Wrapped Salmon with Roasted Corn and Arugula Toss with Honey Mustard Dressing;
Marinated Pork Tenderloin with Smoky Apricot-Soy Glaze and Roasted Sesame Baby Broccoli;
Tortillas Crusted Southwestern Salsa Chicken with Lime and Hot Pepper Cheese;
Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting.

Quick Meals Using Rotisserie Chicken Monday, September 24 at 6 pm in Encinitas         $55 9 spots
Tuesday, September 25 at 11:30 am in
La Jolla           $55 FULL
Green Goddess Panzanella Chicken Salad with Celery, Roasted Red Peppers and Olives;
Quick Mole Chicken Enchiladas with Sour Cream, Scallions and Cotija Cheese;
BBQ Chicken Calzone with Smoked Gouda, Red Onions and Cilantro;
Quick Southwestern Chicken and Black Bean Stew with Frito and Crema Toppings;
Carrot Cake Blondies with Cheesecake Swirl.

Cruising the Mediterranean                 
Monday, October 1 at 6 pm in Encinitas           $55 7 spots
Tuesday, October 2 at 11:30 am in
La Jolla      $55 Full
Spanish Shrimp with Garlic, Sherry and Crusty Bread;
Quick Sausage Cassoulet with White Beans and Herbes de Provence;
Spatchcocked Roasted Chicken with Chermoula Sauce and Warm Lentil Salad with Grapes, Pistachio Nuts and Mint;
Sicilian Steak with Salmoriglio Sauce/Marinade and Orange and Red Onion Spinach Salad with Castevetrano Olives;
Caprese Chocolate Almond Torta with Almond-Scented Cream.

Insta-Pot Cooking                       
Monday, October 8 at 6 pm in Encinitas           $55. FULL
Butternut Squash and Sausage Soup with Fried Sage Leaves (Chicken Stock cooked in InstaPot);
Pulled Pork with Bourbon-Peach BBQ Sauce;
Italian Rosemary Chicken Stew with Ham, Mushrooms and White Beans (beans cooked in InstaPot);
Ale Beef Stew with Potatoes, Carrots, Peas and a Mustard Kick;
Pumpkin Custard Cups.
Class Locations:
ENCINITAS  Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Dr. * Solana Beach, CA 92075
The  LA JOLLA  Community Center
6811 La Jolla Blvd. * La Jolla, CA 92037
For more info or to learn more about Phillis Carey,
Visit her website: phillis-carey.blogspot.com