by Connie Miller (CCKC “House Mistress”). She’s chewin’ the fat about coffee, menus, decorations and a full schedule of holiday festivities.
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.
Manager of Merriment Maria
Midwest Barbecue Institute Special Event
FRIDAY NIGHT “SMOKING SCHOOLHOUSE” PARTY!
Join us in our Smokin’ Schoolhouse booth at the biggest BBQ party in the world as we fire up a culinary bash that will represent “recess” at it’s finest. Music, beverages and some of the most unique BBQ fare you’ll find at The Royal.
School is in session this week! BBQ School that is! We’re going for a grade of A+ as our Midwest BBQ Institute competes for the first time in the largest BBQ competition IN THE WORLD – The American Royal BBQ Contest. What’s really fun is that we have a burnin’ good shot at winning with our fired up team of Chef Richard McPeake (former American Royal Grand Champ) plus his expert team-mate and food guy Bruce Campbell along with our own Exec. Chef Matt Chatfield. Folks it don’t get no betta than this! We will be working out of our “Smokin’ Schoolhouse’ booth (#836 – on the corner right across from the judging “turn in” booths). Isn’t it just like us to push the envelope and explore a whole new culinary adventure? Just like you at home when you try a new recipe or decide you are going to create your Mom’s famous bread recipe, we challenge ourselves all the time. This competition by our MBQI program is big stuff for us! And we LOVE the BBQ folks in general because they are just a little “off-center”….just like us! (Hey! Cooking should be fun!) If you’re interested in joining us at some tasty adult “recess” on Friday night (10/1) where there won’t be a ”school principal” anywhere around, you can sign up on line (www.kcculinary.com) or we’ll have a limited number of tickets available at our booth. Remember … you can’t smell the smoke watching the food channel. Now get out there and let the smoke get into your bones. It’s a food lovers paradise! Repeat after me class — “SMOK-A-LICIOUS!”
click on our MBQI logo to make it easy
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.
‘m back in town and after a lovely vacation full of mountains, exotic tastes, and homey hospitality and I’ve finally recovered from jetlagged and jumped back into the full swing of things at The Culinary Center of Kansas City! We’re full of awesome happenings as usual including teaching my very first class on Fabulous Crockpot Meals for weight watchers on next Sunday September 26th from 5pm-8pm. I’m SO excited it’s going to be fantastic!
But… the real excitement over here is about the American Royal… as many people know we have an AMAZING Midwest BBQ Institute here, and for the very first time we are competing in the American Royal BBQ Competition!!!! And of course we can’t just compete… we’re entering with a team of Chef Richard McPeake, Chef Matt Chatfield, and Bruce Campbell…. a former American Royal winner leading us and all three culinary rockstars!!! This is a recipe for a stellar performance and a great weekend! Don’t worry, we won’t leave you out!! We’re having a Smokin’ Schoolhouse Party on Friday night Oct 1st to kick off the festivities, with incredible BBQ, a make your own rub station, boasting, tomfoolery… it will be a smokin’ good time!
A few lucky people will also get the chance to spend the WHOLE WEEKEND with Richard, Matt, and Bruce learning all the tips and tricks of the competition BBQ’r as part of the Inner Sanctum! Where else could you get the chance to get one on one BBQ attention from such a team? We’ve still got a couple of spots left so head over to our website to register for the Inner Sanctum AND the Smokin’ Schoolhouse Party…. I’ll see you at the Royal!
Dean of Deliciousness
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.
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.
CCKC’s Midwest BBQ Institute
“Goes For The Gold”
at The American Royal Barbecue Contest!
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: Introduction to Smoking
(See www.kcculinary.com for description of this class) Sat. 10/2/10 12:00-2:30 $75
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