Posts Tagged ‘Chef U’

Junior Board presents: From the Garden to the Grill 2013

Wednesday, August 21st, 2013

Junior Board presents: From the Garden to the Grill 2013

Angela Schmidt of Chef U shared grilling concepts and drinks with students in the Arrington Plant Adventure Zone on Thursday, August 15. The students prepared Vitello Tonato, chilled veal with a tuna sauce. They also grilled veal burgers and shared cocktails. To learn more about Angela, Chef U and the entire menu, check out this recent feature at AL.com.

Junior Board Presents From the Garden to the Grill

Monday, August 13th, 2012

Junior Board presents From the Garden to the Grill

On August 11, Junior Board of Birmingham Botanical Gardens welcomed Chef Angela Schmidt, owner of Chef U, to the Arrington Plant Adventure Zone for a cooking and mixology demonstration. Angela Schmidt works private dinner parties that are also an interactive educational experience. Learn more about her work here.

Schmidt led the group in the preparation of a skirt steak marinade, heirloom tomato relish and a Delta wedding punch.

- Skirt Steak Marinade -

1/2 C EVO

1/3 C Soy Sauce

2 Tablespoons Dark Brown Sugar

Juice from 2 Limes

Zest from 1 Lime

2 Tablespoons Garlic, Minced

1 Teaspoon Red Pepper Flakes

1/2 Teaspoon Cumin Powder

Combine in a non-reactive container. Marinate skirt for at least one hour and no more than 2 hours.

(NOTE: during this demonstration, Schmidt prepared the marinated steak directly on the coals, cooking each side for 1-2 minutes)

- Heirloom Tomato Relish -

5 Lbs. Heirloom Tomatoes, assorted sized and types

2 Shallots, Fine Dice

2 Tablespoons Sherry Vinegar

1 1/2 Tablespoon EVOO

Salt and Fresh Ground Pepper

2 Tablespoons Basil, Chopped

If using medium to large heirloom tomatoes, dice into chunks. Alternately, if using heirloom cherry tomatoes, cut in half crosswise.

Transfer tomatoes to a mixing bowl and toss gently with shallots, vinegar and olive oil. Season with salt and pepper. Taste and adjust if necessary. Fold in fresh basil just before serving.

- Delta Wedding Punch -

6 oz good quality vodka or gin

2 C Mint Infused Simple Syrup (recipe below)

1-1 1/2 C Grapefruit Juice

Juice from 1 Lime

Soda Water or Champagne

Combine all ingredients and mix well. Taste and adjust to personal preference. Chill before serving.

- Mint Infused Simple Syrup -

2 C Water

1 C Granulated Water

8 Mint Leaves, Crushed

Combine ingredients in a small saucepan and heat until the sugar is dissolved. Add mint leaves and allow to steep for 30 minutes. Chill before mixing.

 

PHOTOS: From the Garden to the Grill

Wednesday, September 14th, 2011

 

On September 13, Junior Board of Birmingham Botanical Gardens presented From the Garden to the Grill, a class designed to teach participants proper grilling methods for items from their own gardens. A couple of the recipes shared in the class from Chef U:

Grilled Sweet Potato Salad:

4 Sweet Potatoes, peeled and cut into 1/2 slices

1/4 LB Haricot Verts (French Green Beans)

1 Red Onion, Sliced into thick slices

6 Tablespoons Olive Oil

2 Tablespoons Garlic, Minced

Salt and Freshly Ground Pepper

4 Tablespoons Whole Grain Mustard

1/4 Cup Cider Vinegar

1 Bunch Scallions, Chopped, Green Part Only

Preheat Grill to Medium High Heat

Toss Potatoes in 3 Tablespoones of Olive Oil; Season with Salt, Pepper and Garlic, Grill Potatoes Over Direct But Not too Hot Heat for 15-20 minutes or Until Tender, Remove and Set Aside. Meanwhile, Toss Onion Slices in 1 Tablespoon Olive Oil and Season with Salt and Pepper. Place on Grill until Marked and Tender. Toss Haricot Verts with remaining Olive Oil and Season with Salt and Pepper. Grill Verts till Tender, Maybe 2-3 Minutes.

Combine Cooked Vegetables and Dress with Remaining Ingredients, Taste and Season.

———————————-

Mexican Street Corn

4 Ears Sweet Corn Still in Husk

1 Cup Mayo

2 Tablespoones Aji Amarillo

2 Limes, Juice

1 Lime, Zested

1/8 Teaspoon Smoked Paprika

Salt to Taste

Queso Fresco and Chopped Cilantro for Garnish

Preheat Grill to High, Roast Corn in Hush Until Tender (Approx. 45 minutes). In a Small Mixing Bowl, Whisk Mayo, Aji Amarillo, Lime Zest/Juice, Cayenne, Paprika and Salt. To Serve, Spread Hot Corn with Aioli, Garnish with Queso Fresco and Chopped Cilantro.

Enjoy!