Here's to the perfect summer
of eating and drinking!


Phillis Carey's
Recipe of the Week Email
July 10, 2019

Hope you all had a food filled 4th of July. I made these Smoky Ribs for family the night before and they were a hit. I love this recipe--it's easy since you don't have to cook the BBQ sauce and the whole thing can be done in the oven with most of the cooking done the day before. Perfect for a crowd!

The Macaroni Salad is the old-fashioned one with a bit of updating with the addition of bacon along with the eggs, celery, roasted peppers instead of pimiento and pickle relish. It's a tasty one and also serves a crowd. Hope you have a chance to fix this sometime this summer.

Taught a private class in Upland, CA this past weekend. A bit of a drive but since I'd been there twice before I knew what to expect and the people are the best! I made several appetizers a full dinner and Lemon Panna Cotta for the perfect summer dessert!

After the drive, Jen and I stopped for a cocktail and some food in San Marcos at The Bellows. It was late but we needed a bit of food. Pictured below is the beautiful presentation of the Salumi Platter they serve there. It was as delicious as it was attractive. Actually I'd like some right now and maybe a Manhattan as well!

I'm heading to the OC Fairgrounds this Saturday to see my son's band, Rebelution, play--one of my favorite things to do. I try to see them as often as they play in the area. Last time was in San Diego on my birthday. For this event we also get to visit the fair. Since I missed out on the San Diego Fair this year, the OC Fair will have to do. I should thinking about what to eat--only a few days to go and so many choices...
Anyone have any favorite fair food they've tried this summer? The hardest part is trying to find low carb food --it's practically non-existent!! Not surprising.

There are still spots left in my cooking classes this summer through September. Click here for a list that also notes how many spots are left in each class. If a class looks interesting go ahead and get yourself on the waiting list. I do get cancellations, especially in the summer. Hope to see you all in a class soon.

Keep cooking and stay cool--Until next time, Phillis Carey
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WATCH FOR INFO
ABOUT MY NEXT CRUISE

Looks like it will be an Eastern Mediterranean Cruise in October 2020 from Venice to Athens!

Details are coming in slowly. I will let you all know about this cruise very soon. If this is something you would to know about let Phillis know by replying to this email.
PRIVATE COOKING CLASSES

Are you ready for a fun, entertaining as well as educational time? Book your private class or event with Phillis Carey
and it’s a guarantee!

More details-- click here. 
Backyard BBQ
Recipes

SOUTHERN STYLE SMOKY BBQ RIBS WITH SMOKED PAPRIKA RUB
AND MOLASSES BBQ SAUCE Serves 8.
Sauce:
1-8 oz. can tomato sauce
1/2 cup brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper

Rub and Ribs:
1/4 cup brown sugar
2 T. smoked paprika
2 tsp. kosher salt
2 tsp. garlic salt
2 tsp. chili powder
1 tsp. freshly ground black pepper
1 tsp. onion salt
1 tsp. celery salt
1/2 tsp. cayenne pepper
1 tsp. ground cumin
3 racks baby-back ribs

1. For sauce, combine all ingredients in a bowl or jar. Cover and refrigerate until ready to use and up to 1 week.

2. For rub, combine all rub ingredients in a small bowl. Cut ribs into 3 or 4 rib sections. Rub spice mixture over both sides of ribs. Arrange ribs on large foiled-lined baking sheet. 

3. Preheat oven to 325 degrees. Bake foil-covered ribs for 1 1/2 to 2 hours or until fork tender but not falling off the bones; drain well. (Ribs may be cooked to this point 24 hours ahead. Cool and then refrigerate.)

4. Preheat grill or raise oven temperature to 375 degrees. Either grill the ribs for about 15 minutes until warm and then continue cooking, brushing with sauce from the bowl and turning occasionally for about another 10 minutes or until warmed through and well glazed. Or brush ribs on the pan with sauce and bake for 20 to 30 minutes, basting at least once more, or until warmed through and well glazed.
Serve ribs with any remaining BBQ sauce and Macaroni Salad.   

BACON AND MACARONI SALAD WITH SWEET PICKLE RELISH
AND ROASTED RED PEPPERS                    
Serves 6 to 8.
Salad:
4 eggs, hard-boiled and chopped
6 slices bacon, chopped and cooked
1 lb. large elbow macaroni, boiled,
   drained and rinsed with cold water
2 large stalks chopped celery,
   including leaves
1/3 cup diced roasted red peppers
1/4 cup chopped green onions
2 T. fresh lemon juice

Dressing:
3/4 to 1 cup mayonnaise
2 T. Dijon mustard
3 T. sweet pickled relish
Salt and pepper to taste

Toss the macaroni with the chopped eggs, cooked bacon, celery, roasted red peppers, green onions and lemon juice in a large bowl. In a medium bowl, stir together 3/4 cup mayonnaise, mustard and pickle relish. Season dressing to taste with salt and pepper. 

Toss dressing with macaroni salad. Cover and refrigerate for 1 to 2 hours to combine flavors. Before serving you may need to add the remaining mayonnaise if salad is a bit dry.
Click here for a printable version
of this recipe.

Phillis Carey Cooks!!
JULY, AUGUST, SEPTEMBER COOKING CLASSES 2019
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 is due at the class!
ALL CLASSES are $55 each.


Never hesitate to add yourself to the waiting lists for these classes.
There are cancellations that Phillis is happy to fill from the waiting list.
Also, sometimes a class with a long waiting list will be repeated.
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
CHICKEN HOT OFF THE GRILL
Monday, July 22 at 6 pm in Encinitas
Tuesday, July 23 at 11:30 am in La Jolla  
Salsa Verde Chicken with Grilled Onion and
Cotija Cheese Relish;
Balsamic Grilled Chicken with Italian Herbed
Street Corn;
Tandoori Rubbed Chicken with Masala Sauce
and Yellow Rice;
Saltimbocca Peach and Prosciutto Wrapped
Chicken Breasts with Sage Wine Drizzle;
Chocolate Tres Leches Cake.

AMERICAN BBQ
Monday, July 29 at 6 pm in Encinitas
Tuesday, July 30 at 11:30 am in La Jolla  
Memphis Baby Back Ribs with Brown Sugar Rub
and Mustard Mop;
Ancho Dry Rubbed Flank Steak with Cucumber
Salsa Relish;
Cilantro Lime Grilled Fish Tacos with Avocado
Cabbage Slaw and Garlic-Lime Mayo Drizzle;
Chili Brown Sugar Brined Boneless Pork Chops
with Creamy Succotash with Bacon;
Peachberry Buckle with Ice Cream.

Monday, August 5 at 6 pm in Encinitas
Tuesday, August 6 at 11:30 am in La Jolla    
Orange Lime Ginger-Beer Margarita;
Salsa Verde Queso Fundido (Melted Cheese)
with Pico de Gallo and Corn Tortillas;
Grilled Steak with Cowboy Butter (Mustard,
Horseradish, Garlic and Chives);
Dilly Green Bean and Yukon Gold Potato Salad
with Smoked Paprika Dressing;
Arugula Salad with Watermelon, Strawberries
and Feta with Balsamic Vinaigrette;
Chocolate Mousse Torte with Cookie Crust.

CALIFORNIA SUMMER HARVEST
Monday, August 12 at 6 pm in Encinitas
Tues., Aug. 13 at 11:30 am in La Jolla
Tomato Basil Corn Pizza with Fresh
   Mozzarella and Balsamic Glaze;
Stuffed Grilled Vegetable Bites with Ricotta
  and Sun-Dried Tomato Filling;
Sicilian White Fish with Fresh Herbs and
  Pine Nut Topping and Salmoriglio Sauce
  and Charred Green Beans;
Roasted Corn, Bacon and Scallion Corn
  Muffins;
Arugula Pesto, Tomato and Fontina topped
  Balsamic Honey Chicken Breasts;
Ginger Peach Mascarpone Galette.

ASIAN FUSION SUMMER FLAVORS
Tues., Aug. 20 at 11:30 am in La Jolla
Sesame Lime Soy Skirt Steak with Scallion
  Peanut Salsa;
Grilled Lemongrass Chicken with Spicy
  Honey Drizzle;
Ponzu and Honey-Glazed Salmon with
  Asian Slaw with Miso-Ginger Dressing;
Asian Cold Noodles with Spicy Grilled Hoisin
 Shrimp, Vegies, Jade cilantro Dressing and
 Chili Sauce Drizzle;
Lychee Panna Cotta with Sugared
 Raspberries.
TWO SANGRIAS WITH SPANISH TAPAS OFF THE GRILL  
Monday, August 26 at 6 pm in Encinitas
Summer Fruit Red Wine Sangria;
Rose Sangria with Peaches and
  Strawberries;
Grilled Vegetable Gazpacho with Zucchini,
  Peppers and Corn;
Serrano Ham Wrapped Grilled Asparagus; Grilled Tomato Bread;
Pork Morunos (Kebabs) with Grilled Red
  Pepper and Garlic Dip;
Clams with Spicy Tomato Broth and
  Garlic Aioli;
Grille Shrimp and Chorizo with
  Smoked Paprika Oil.

MEDITERRANEAN FLAVORS
Monday, September 9 at 6 pm in Encinitas
Tues., Sept. 10 at 11:30 am in La Jolla
Leek and Potato Galette with Pistachio
  Crust;
Sicilian Chopped Salad with Capers, Green
  Olives, Red Onion and Crispy Prosciutto;
Grilled Chicken with Za’atar Rub (blend of
  dried herbs, Sumac, sesame seeds) with
  Sumac Mint Aioli and Tahini Spinach
Greek Shrimp with Spiced Tomatoes and
  Feta on Orzo;
Ricotta Cheesecake with Almond Crust,
  Citrus Filling and Cherry Sauce;

QUICK EVERYNIGHT COOKING
Monday, September 16 at 6 pm in
   Solana Beach
Tuesday, September 17 at 11:30 am in
   La Jolla 
Prosciutto Wrapped, Boursin Stuffed Baked
  Chicken Rolls with Roasted Parmesan
  Zucchini;
Sweet Chili Roasted Salmon with Ginger
  and Lemongrass;
Sesame Pork Burgers with Sweet Spicy
  Slaw on English Muffins;
Creamy Lemon and Black Pepper Shrimp
  Pasta with Peas;
Chocolate Fudge Sheet Cake with
  Chocolate Cream Cheese Frosting;

AUTUMN WINE COUNTRY COOKING
Monday, September 23 at 6 pm in Encinitas
Tuesday, September 24 at 11:30 am in
   La Jolla 
Cherry Jam Champagne Cocktail;
Dilly Greek Feta Dip with Cucumber and
  Tomato Garnish;
Easy Kalamata Olive Focaccia;
Pork Tenderloin Marbella with Dried Plums,
  Capers and Green Olives;
Polenta Cacio e Pepe;
Roasted Brussels Sprouts with Garlic and
  Pancetta;
Walnut Crepes with Raspberry and Dried
  Fig Filling with Honey Crème Fraiche.
For more info or to learn more about Phillis Carey,
Visit her website: phillis-carey.blogspot.com