New! Mexican Cooking Classes at De Leons Mexican Grocery
Click Here to Reserve Your Spot
Mexican Cooking Classes @ The Gourmet Way
Feb, 2013
- Paella Class
Savor the taste of costal Spain as Chef Lynne from
Cook with Us demonstrates how to prepare a classic
Paella Mixta. Specialty rice, herbs and seasonings
impart the unique flavors of this delicious dish that
is perfect for a crowd. Accompanied by a flavorful aioli
sauce, a fresh herbal salad and fruity Sangria, the
sunny Mediterranean coast will beckon.
Class fee $35.00 per person Reservations required.
Call The Gourmet Way @ 208.762.1333
or, eMail admin@gourmetway.net
Mexican Cooking Classes @ TheKitchenEngine
Jan, Feb, Mar, & Apr 2013
- In this hands-on class we will cook two classic Mexican dishes with roasted Poblano chiles. Cheesy fluffy Chiles Rellenos with Salsa Rustica and Chiles en Nogada, stuffed with a ground meat picadillo filling and topped with delicately flavored walnut cream sauce and pomegranates. Served with traditional yellow rice and a flavorful fresh lime agua fresca both will be family favorites.
- Feeling a tad of “cabin fever” or the winter doldrums? Invite the gang over! Join Chef Lynne as she demonstrates how to prepare two impressive appetizers that can be served as a first course. Large succulent Mexican shrimp are featured in Shrimp in Chipotle salsa over Grilled Cheese and Shrimp and Avocado Mousse Parfait. Finish with a splendid dessert of Pears, Tequila and Chocolate and it’s a wrap!
- Its Tamalada Time! Or, time to make Tamales. Join in as Chef Lynne teaches students in this hands- on class the techniques of working with masa dough and preparing the ingredients for two types of tamales.Tamales de Rajas con Queso. (Tamales with roasted poblano strips, salsa verde and panela cheese) and Humitas, a light corn soufflé tamale. Salsa Roja (red salsa) and fresh fruit Sangria are also featured.
- In this hands-on class we will cook two classic Mexican dishes with roasted Poblano chiles. Cheesy fluffy Chiles Rellenos with Salsa Rustica and Chiles en Nogada, stuffed with a ground meat picadillo filling and topped with delicately flavored walnut cream sauce and pomegranates. Served with traditional yellow rice and a flavorful fresh lime agua fresca both will be family favorites.
- An Irish Mexican connection? You bet! Join Chef Lynne as we prepare a scrumptious fusion meal of Irish/Mexican cookery. St. Paddy would love our “Drunken chicken” (Pollo Barracho) and fried potatoes with chile sauce. We’ll top it off with a tasty cabbage escabeche salad, green margaritas, and it’s a St. Patrick’s Fiesta! Hands-on class.
- Learn two new ways to prepare chicken for family and friends. Chef Lynne will demonstrate her favorite Mexican inspired chicken entrees. Chicken Pipian, a classic dish made rich and earthy with pepitas or roasted pumpkin seeds and Chicken en Mole’Rojo (red mole’) with the complex flavors of roasted chile puree, seeds and spices. Finished with a jicama and orange salad and Jamaica agua fresca beverage.
- Join Chef Lynne as she teaches how to make Traditional Enchiladas. In this much requested hands-on class we will learn to prepare homemade red chile sauce for seafood enchiladas and enchiladas verde with chicken and a green tomatillo cream sauce. Accompanied with Mexican rice and a refreshing fruit agua fresca this will be a Mexican meal you will delight in serving to family and friends.
Mexican soups @ The Kitchen Engine
March 21st, 2011
Lynne greeting her students at the Kitchen Engine
Hands-on Tamale making class
We just took a cooking class with Lynne and it was fantastic! Lynne is a great instructor and the food was amazing! I cant wait to try out our new recipes this weekend. The only thing I need is the tomatillo sauce.!
Hi Valerie,
You’re right I will post our recipe for tomatillo salsa that I promised you. Have fun making homemade tortillas and gorditas..remember practice makes perfect, as my abuela used to say!