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San Diego
Hipcooks Newsletter



Newsletter for: June 1, 2011

Jumping Junebugs, Hipcooks, our newletter is here!

    * Hop Hop Hop, new classes are posted at Hipcooks EastLA, WestLA,  Portland and Seattle!

Here's what we're servin' up:

    * Yer Pops is Tops! Bring him to a Hipcooks Father's Day class to celebrate. PDX has grilling classes "Who's Your Daddy?" all weekend, and WestLA's got our tingly, firey "Holy Mole" class (with Margaritas) and a "Cocktails" classes for the leave-it-to Beaver martini-mixing Dad.

    * Flickering Fireflys, Hipcooks, it's Summer!  Check out our all-summer lineup:

        * "Jamaican Me Crazy" is an aweome summertime class...think the West Indies, yo! But in PDX or LA, mahn!
              o Callaloo: traditional West Indian stew with salt pork, crab, coconut, greens & scotch bonnets!
                Shrimp, mango & papaya salad with vanilla citrus dressing
                Wet-jerk marinade and fish
                Best black bean salad
                Fried bananas, rum raisin ice cream

    

        * "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. All Studios.
              o 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

    

        * Laissez le bon temp rouler! "The Ragin' Cajun": come on down, y'all, to the dirty south!  We'll be fixin & servin' up Hipcooksified favorites with ol' southern hospitality.  Hipcooks PDX: this is the first time you get this class, you Lucky Ducks!
              o Shrimp Étouffée with Nainain's sweet corn bread
                Chicken and Andouille sausage gumbo (yea, you right!)
                Turnips and greens
                Bananas Foster

    

        * For you healthy grasshoppers: "Endless Summer Salads!" This is our best Knife Skills class yet. This is a class all about hearty main-course salads - Perfect for vegetarians (or fooling meat eaters) looking for protein-rich, satisfying meals. All Studios.
              o 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

    

        * and, of course, the "Thrill of the Grill". Need we say more?  Yes, ok then:
              o Gazpacho Andaluz with garlicky croutons
                Grilled pork loin with pomegranate sauce
                Grilled dry-rub chicken
                Hipcooks Tabbouleh with mint, cranberries, hazelnuts and fennel
                Grilled peaches with amaretto mascarpone

Jump for Joy! Other Good News in the News:  Hipcooks San Diego. It will happen. I just signed a lease. WHOOP WHOOP! (Start spreading the news...)
 
I suppose after all this you want a recipe, hmmm? You think I have time for this, people?
Ha ha ha.
This is a Teaser recipe, coming from our new "Cocktails 3 - get Infused!" class to be released in August. This recipe is not from Hipcooks, it was created by Frank Castronovo and Frank Falcinelli. We'll drink it all the same. Also delightful like a virgin. (Did that work? are you singing?)
 
Porch crawler
 
5 cherries, pitted, plus 1 cherry for garnish
3 mint leaves, plus 1 sprig for garnish
1 hot chile, such as serrano, halved and seeded
Ice
2 ounces white rum
1 ounce fresh lemon juice
1 ounce simple syrup (an alternate would be to make a chili simple syrup!)
2 ounces chilled club soda
 
In a cocktail shaker, muddle the 5 pitted cherries, mint leaves and chile. Add ice and the rum, lemon juice and Simple Syrup; shake well. Strain into an ice-filled collins glass, stir in the club soda and garnish with a cherry and a mint sprig.
 
 
Eat Well, Be Well,
 
 
Monika
www.hipcooks.com

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