Friday, 29 November 2013

A Night @ PC Cooking School / Chipotle Chicken & Pecan Squares

This past Tuesday evening, I had the pleasure of attending a cooking class with a few friends at the @Loblaws PC Cooking School. The class, led by Executive chef Jeffrey Marshall was very entertaining and informative. It was a Southern Spices themed class, and during the 2 hour class, we watched him make 6 courses!!! The lovely thing is, you get to eat everything he makes...the food was so good, we were absolutely stuffed by the time we hit the pecan squares with vanilla ice cream!!!



PC Cooking Class MENU
 
Chili Garlic Peanuts
 
Shrimp Jambalaya Soup
 
Spoonbread
 
Tomato and Black Bean Salad
 
Chipotle Chicken
 
Pecan Squares
 



         

Last night I made a Mexican themed dinner for my family using a few of Chef Jeffrey's recipes and a few of my own!
 
Chipotle Chicken ( serves 8 )

3 tbl of olive oil

6 cloves garlic, chopped

2 med onions, peeled and sliced

1 can of diced tomatoes (28oz)

1/4 cup ketchup

2 tbl of Dijon

3 tbl of brown sugar

2 tbl of chipotles in adobo

3 tbl of cider vinegar

3/4 tsp of cinnamon

s and p

16 boneless, skinless chicken thighs

1 tbl of honey

squeeze of lime juice

chopped fresh cilantro

 

 Use a small can of chipotles in adobo sauce, reserve 2 tbl and freeze the remaining for another use. In a large dutch oven, heat the oil and sauté the garlic and onions for 3-4 mins. Add in tomatoes, ketchup, Dijon, sugar, chipotles, vinegar, cinnamon and s & p. Bring to a boil. Brown the chicken thighs in another pan and then add to the sauce. Reduce the heat to medium and simmer for 30 mins. Squeeze in the honey, lime juice and sprinkle with freshly chopped cilantro.
       
.
Served this over brown rice with Smashed Black Beans and Guacamole. 
 
Made the Pecan Squares too...
350 degree oven temp.
2/3 cup icing sugar
2 cups flour
1 cup butter unsalted
2/3 cup melted butter unsalted
1/2 cup honey
1/4 cup cream
1 tsp vanilla
1/2 cup brown sugar
4 cups chopped pecans



Line a 9x13 inch cake pan with parchment. In the bowl of a food processor, pulse together the icing sugar, flour and 1 cup of butter and pulse until crumbly. Press gently into the prepared baking dish and bake in the oven for 20-25 mins. While the crust is baking: In a large bowl, mix the melted butter, honey, cream, vanilla and brown sugar. Stir in the pecans. Spread this mixture over the baked crust, then return to the oven for 20-25 more mins. Cool completely and cut into squares.
SO SO GOOD!!!!!! (Especially with a cup of tea....or vanilla ice cream.....or both!!)

Happy Friday!
 


 
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