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Hipcooks Newsletter



Newsletter for: June 1, 2012

 
Happy June Hipcooks!

Summer! It is here, it is really here!
  • New Summer Menus!  Each studio is posting a series of summer treats, for all types. Check out the fun little chart below to determine the perfect class for your type!
Type Of Person Perfect Class for You! Description & Menu
Backyard-cooking flip-flop wearing party type Thrill of the Grill 1 & 2
Gazpacho Andaluz,
Grilled pork loin with pomegranate sauce & Grilled dry-rub chicken
Hipcooks Tabbouleh with mint, cranberries, hazelnuts and fennel
Grilled peaches with amaretto mascarpone
Romantics A Midsummer Night's Dream
Light the candles on the deck, throw some wildflowers in a jam jar and delight your beloveds with this gorgeous summer menu.
Salad with buffalo mozzarella, heirloom tomatoes & prosciutto
Scallop and shrimp Ceviche with mango, basil & jalapeño & Sweet potato fries
Ginger amaretto ice cream with sour cherry peach compote
Forget Dinner, let's have cocktails and nibble type Cocktails 3: Infusions!
Invite your friends to the porch, whip up a fun cocktail and delicious little nibble, kick off shoes and enjoy!
MANY menu items to learn, including: Fennel & Orange & Olive Salad in Endive Boats w/ infused vinegar, Fried avocado wontons with goat cheese cilantro aioli, Gazpacho in cucumber cups, Raw stuffed mushrooms, gorgonzola shortbreads, Roasted fig bruschetta with prosciutto & mascarpone, Puff pastry tart with heirloom tomatoes and basil oil, Infused chocolates
Drinks: Basil-Strawberry Proscco Smash, Cucumber-infused Tequila, Sage Rush, The Garden Party, “New” fashioned (with infused bourbon)
Healthy Types Endless Summer Salads
Any of these salads make a fabulous main course. Perfect for vegetarians or those looking for healthy, protein-rich, satisfying meals. Bikini body, here I come!
Yin-Yang carrot and beet salad
Hearty warm garbanzo salad
Zucchini & quinoa salad with mint & pinenuts
Saffron cous cous, roasted vegetable salad with Hipcooks Romesco
Celery, parsley, parmesan & date salad
La Panzanella (Italian salad w/ tomato, cucumber, bread, herbs)
 
 
  • Recipie of the Month: In honor of Grilling, and Father's Day (June 17th - check out our "Who's Your Daddy Classes" to bring Pops to an amzing class, with Beer! we've got:

Rum-Soaked Grilled Pineapple

grilled pina1 Pineapple, peeled and cut into slices
2-3 cups rum
1/2 cup brown sugar, spread out on a plate
vanilla ice cream, to serve

Soak the pineapple slices in rum, for a minimum of about 3 hours, or overnight if possible.
Fire up that grill!
Dip each pineapple slice in brown sugar, so that pineapple gets extra-beautiful caramelization
Grill 'em up! Baste with rum if desired
Serve with vanilla ice cream
And drizzle with leftover rum from marinade (as I just did), if you are feeling sneaky.

(poor me, I just had to test the recipe, hiccup!)

Eat well, Be well.

Monika

   

     
  
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