Well, Chef Richard McPeake our resident “Educator of ‘Que” saw all the ways that our foodie friends love to eat peanut butter on our Facebook page, and he decided to share his as well. His Sticky PB&J Wings make a great addition to any tailgate or Super Bowl party!
Sticky PB&J Wings
3lbs. Chicken wings, split into “drums” and “flats”
1 TB Ground Chili Powder
1 Tb Paprika
1 Tb Cayenne Pepper
1 cup Grape Jelly
1/2 cup Creamy Peanut Butter
1/4 cup Red Wine Vinegar
1 tsp Asian Chile Sauce
Combine the chicken wings with the next four ingredients and toss to coat. Let marinate for at least 30 minutes.
Combine last four ingredients to make Sticky PB&J sauce.
Preheat your grill and lightly oil. Grill the chicken wings over medium high heat until wings are charred nicely on all sides. When the wings are halfway cooked start basting with the PB&J sauce. Continue basting until wings are cooked through. Serve on a warm platter to happy guests!
Seeds from a pumpkin or winter squash, washed well (dried in a single layer on parchment or foil if done ahead of time)
1 cup water
1 cup sugar
Bring water and sugar to a boil in a saucepan. Drop seeds into hot liquid and let cook for 4 – 5 minutes. Drain seeds in a colander.
SPICE RUB (enough for an estimated four or five pumpkins, good on pork, too!)
1 tablespoon Smoked Spanish paprika
1 tablespoon brown sugar
2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper (I used a coarse ground)
large-crystal sugar (turbinado, raw sugar)
Place still-wet seeds on a piece of parchment. Toss with just enough rub to lightly coat. Toss with just enough sugar to coat. Separate into individual seeds or small clumps to dry.
4 cups chopped apples (or apples and pears!)
2 tbsp sugar
1 tsp almond extract
1 tbsp butter
1/2 tsp cinnamon
1/4 c raisins or dried cranberries (optional)
1 cup rolled oats
1/2 c sugar
1/4 c flour
2 ounces unsalted butter
1/2 c crushed graham crackers, lady fingers, vanilla wafers or other cookies
Place base ingredients into a pot on the stove on medium heat with a lid on, so that the apples steam. Let it simmer for about 10 minutes- or until the fruit softens but is not mushy. In a bowl combine the crumble ingredients using a spoon or your hands to press the mixture together so it resembles big clumps. Put crumbles into a sauté pan over medium heat and toast for 5 – 10 minutes, until the oats get slightly golden, stirring occasionally. When the crumble is ready spoon the base mixture into a bowl, top with the crumble and ice cream or whipped cream. Enjoy!
Rather make this in the oven? Butter or spray with a cooking spray an 8×8 inch oven proof dish. Pour base ingredients into dish; sprinkle crumble ingredients on top; preheat oven to 375°F; place dish on baking sheet(to catch any yummies that bubble over), bake for about 35 minutes ,or until golden brown. Cool slightly. Spoon warm crumble into bowls. Serve with ice cream.
2 large butternut squash or other yellow fleshed sweet squash (even sweet potatoes)
6 Tablespoons unsalted butter
2 medium onions, sliced
6 cups chicken stock
salt and freshly ground pepper
pinch of freshly ground nutmeg or sugar (if needed)
honey or molasses for garnish
sliced natural almonds (toasted)
Preheat the oven to 400 °. Prick each squash with the point of a knife (so it won’t explode when it bakes!) Bake about an hour or until the squash feels somewhat soft to the touch and a knife penetrates the skin easily . Let stand until cool enough to handle.Cut them in half through the stem ends. Remove the seeds and scoop the pulp into a bowl.
Melt the butter in a medium saucepan over low heat. Add the sliced onions and cook until they are translucent. Add the chicken stock and squash pulp. Heat to boiling; reduce the heat to simmer for a few minutes. Let this mixture cool a bit; then pour into food processor or food mill. Puree until smooth. Season to taste with salt and pepper. If the squash is starchy rather than sweet add some grated nutmeg. If this doesn’t give you the proper balance, add a pinch of sugar.
To serve, reheat the soup, Garnish with a swirl of honey, a sprinkle of toasted almonds and minced chives.
A crostata is an Italian baked desserttart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the jam/marmalade filling, creating a more “rough” look, rather than a uniform, circular shape. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be filled with pieces of fresh fruit and pastry cream (crema pasticcera), but then it is called torta di frutta. A typical central Italian variety replaces jam with ricotta mixed with sugar, cocoa or pieces of chocolate and anisetta; this is called crostata di ricotta.
These are easy rustic forms of pies filled with YOUR favorite fillings. They can be made ahead of time, wrapped securely and frozen for use at a later time.
We’re “taking it to the streets” this evening as we celebrate Cajun cuisine al fresco with Kansas City’s version of a“Fais Do Do” … a Cajun Street Party! Leading the festivities and firing up the outdoor fryer is Louisiana native Tim Hall, an accomplished cook, caterer, and author of Laissez les Bons TempsRouler (a cookbook featuring iconic recipes gathered from his years of cooking traditional Cajun and Southern food).
Tim has an instant like-ability and a larger-than-life personality you won’t soon forget. Tonight this charming, talented and affable man will transport you to the Bayouthrough his candid insights about the food, the people and the lifestyle from one who has lived it!
Sit back and enjoy this masterful storyteller and travelling chef as he teaches you how to cook “Louisiana-style.” Come for a dinner that will knock your Cajun socks:
Seasonal Cajun Salad
Deep-Fried Cornish Hens
Mixed Vegetable Stir-Fry
and, for dessert,Apple Crisp with Butter Pecan Sauce
As you eat you’ll learn the fundamentals of cooking for the “joie de vivre” that Tim knows so well. Add a glass of paired wine and you’ve got yourself a Friday night to remember!
(Dinner and Glass of Paired Wine; bring a jacket as we will be under the stars this evening
Scheduled class time: 6:30-9:30 p.m.
Note: This is a demonstration class with no hands-on participation.
click on the Cajun Button to slide into this class
Mix together the syrup, honey, butter and sugar in the sauce pan. Turn on medium-high heat while stirring regularly. Bring the mixture to a boil for two minutes while stirring constantly.
Add the condensed milk and mix well, keeping the stirring and heat constant. Store the caramel dip in airtight jars in the refrigerator. To warm the dip back up, do so in the microwave on a low setting.
Can you say “Dinner, Downtown Strolling and Dinero!” KC’s newest dining concept seats you at community tables where you will be served an inspirational chef-prepared meal AND you will be rewarded for strolling through some of the most unique shops and galleries in Kansas City.
Grab some friends, or fly solo, and drop by anytime between 6:00 and 9:00. Have a pre-dinner cocktail in our “Santa Fe Kitchen Lounge,” enjoy some laid-back music and complimentary “bar bites.”
You’ll be issued a “Downtown Clocktower Card,” that can be stamped at some of these funky galleries and shops (Yes, we are cool and hip down here in DTOP!www.downtownop.org] to receive a $10 gift certificate toward a cooking class of your choice. Now we’re having some old-fashioned FUN! Kind of a throwback to the good ole’ days where things were simpler, the food was honest and folks gathered “in town” on a Friday night.
Dress casual. We’ll be waiting for you.
This Friday, 9/17/10
serving anytime between 6:00-9:00
Cost is $35 per person
(Includes full dinner with dessert and nonalcoholic beverages; serving anytime between 6:00-9:00 p.m. only on Friday 9/17/10; no advance reservations accepted; this is a “walk-in” event only; first-come, first-served … until the food runs out!)
3 Tbsp. extra virgin olive oil
1 1/2 Tbsp. lemon juice
1 tsp. honey
1/2 small red onion, minced
Sea salt and freshly ground black pepper to taste
3/4 lb green beans, end trimmed and cut in half crosswise
2 ears white or yellow corn, shucked, kernels removed
1/2 lb frozen BABY lima beans
1/2 small red bell pepper, diced
1/2 can black beans, drained and rinsed
2 Tbsp.+ chopped fresh basil
In a small bowl, whisk together olive oil, lemon juice, honey and red onion. Add sea salt and fresh ground black pepper to taste. In a medium sauce pan bring 2 ½ quarts of water to boil. Add 1 teaspoon of salt and green beans and boil for 1 minute. Add lima beans and corn and cook for 5 more minutes or until tender. Drain in colander, rinse with cold water and drain well. Transfer to serving bowl and pour dressing over vegetables. Toss and coat evenly, add basil and toss gently, adding more salt and pepper to taste. Serve.
This is best made one day ahead of serving. If made ahead, take out of refrigerator and let set out for a few minutes. Add basil just before serving.
The Culinary Center of Kansas City ‘s - Midwest BBQ Institute (“MBQI”) (offering serious educational curriculum dedicated to the art and science of grilling and smoking) will be competing for the first time in the largest BBQ competition in the world – the American Royal Barbecue!
MBQI headquarters for the weekend of Oct. 1st – 3rd will be its “Smokin’ Schoolhouse” booth on the grounds of the American Royal BBQ Contest. Heading up the MBQI competition team will be American Royal Grand Champion Winner Chef Richard McPeake along with The Culinary Center of Kansas City’s own Executive Chef Matt Chatfield and Culinary Instructor, Food & Beverage & BBQ Guy Bruce Campbell. Everyone is invited to register to join us for some food, drink and tomfoolery at our “smokin’ hot” Friday night party. On Saturday we are offering two cooking classes on-site at the American Royal: “Introduction to Smoking” from 12:00-2:30 and “Flamin’ Fantastic Appetizers On The Grill” (5:00-7:30) (featuring a Hobnobber’s Happy Hour). Become a “teacher’s pet” in our “Weekend In The Inner Sanctum of a Competition BBQ Team” — in an exclusive “up-close-and-personal” full-weekend opportunity to learn competition BBQ “hands-on” from the masters themselves. Registration for all events is available at http://www.kcculinary.com
Friday Night “Smoking Schoolhouse” Party! Fri. 10/1/10 5:00-11:00
Join us in our Smokin’ Schoolhouse at the biggest BBQ party in the world as we set fire to a bash that will put all the others to shame. This will be “recess” at it’s finest with music, beverages and some of the most unique BBQ fare you’ll find at The Royal We’re all about the education but we’ll make it fun with our “Ask-A-Chef” Station, a “Make-Your-Own-Butt-Rub” Station, Your registration automatically qualifies you for a drawing on the night of the party for a catered BBQ party for 25 people at your home. There will be boasting, tomfoolery and impromptu “throw-downs” and “pig offs” as well as cameo appearances by the “who’s who” of the BBQ world. If that’s not enough, we’ll include an event T-Shirt in the mix. Wear it proudly – it’s your “hall pass” (a/k/a/ admission) to the Smoking Schoolhouse Party. (Shameless marketing at it’s finest wouldn’t you say?!) All this for only $48.50 per person!
BBQ “Study Hall” Class:Flamin’ Fantastic Appetizers on the Grill
featuring Hobnobber’s Happy Hour!
(See www.kcculinary.com for a description of this class) Sat. 10/2/10 5:00-7:30 $75
BBQ “Study Hall” CLASS: A Weekend in The “Inner Sanctum” of a Competition BBQ Team(The American Royal Barbecue Contest, the largest BBQ competition in the World) Fri. 10/1/10 (8:30 a.m.) through Sun. 10/3/10 (6:00 p.m.) $495
Here’s a BBQ opportunity of a lifetime! This ultimate BBQ experience is limited to 6 participants and places you inside the inner sanctum of a seasoned BBQ team (actually not just “seasoned” but an American Royal Grand Champion BBQ team). You will work and learn alongside our Midwest BBQ Institute’s BBQ Team as we take it step-by-step through the entire American Royal contest process. From set-up to break-down with all the juicy competition activities and celebrations in between. You’ll learn all the ins and outs, from prep and trimming of meats, to fire building and maintenance, entry presentations and judging activities and so very much more!
The Culinary Center of Kansas City offers over 6500 square feet of event space including two state of the art teaching kitchens where they hold over 450 cooking classes each year in addition to culinary teambuilding and private events. They also have a culinary retail store called “Kitchenology” and offer frozen “Dinners on Demand” for purchase. Since April 1998, they have offered to the public their popular “Staff Lunch” – a $12 lunch offered to the public every Tuesday from 11:30 a.m. to 1:30 p.m.
Contact: Rachel Ciordas
“Dean of Deliciousness”
The Culinary Center of Kansas City
7920 Santa Fe, OPKS 66204
P: 913-341-4455 x102