Griling, Mexican-Style at Ramekins |
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Saturday, June 06 2009, 3:00pm - 6:00pm |
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In Mexico, home cooks and restaurant chefs make use of fresh local ingredients for marinades and sauces to add layers of flavor and texture to perfectly grilled meat, poultry and fish. Mexican culinary authority Agustin Gaytan shares Mexico's grilling lore as he guides you in the preparation of a flavor-packed summer grilling menu.
• Guacamole with Grilled Chiles and Crispy Pork Cracklings
• A Trio of Salsas:
-Grilled Wild Tomatillo Salsa with Serrano Chiles and Cilantro (Salsa de Tomatillo de Milpa)
-Salsa of Habanero Chiles, Radishes and Red Cabbage (Salsa Kni-Pek)
-Salsa of Guajillo, Puya and Ancho Chiles with Grilled Tomatoes and Tomatillos (Salsa Roja)
• Roasted Poblano Chiles with Onions, Crema and Queso Fresco (Rajas con Crema)
• Grilled Pork in Yucatan Orange Marinade (Chuletas de Puerco Estilo Yucatan Poc-Chuc)
• Beef Grilled and Marinated in Beer, Lime and Rosemary (Arrachera)
• Refried Beans with Grilled Longaniza Sausage and Shredded Pork Topped with Vegetables and Cascabel Chiles (Frijoles Puercos)
• Grilled Flour Tortillas
• Ice Cream Made with Tropical Aromatic Fruit (Nieve de Chirimoya)
$85
www.ramekins.com |
Location: Ramekins Cooking School, 450 West Spain St, Sonoma CA 95476
Contact: 707-933-0450 |
