COOKING CLASSES WITH YOUR KIDS: Shrimp Pad Thai & Blackened Sea Scallops

COOKING CLASSES WITH YOUR KIDS


COOKING CLASSES AT SUR LA TABLE

As my children have gotten older, although I’m sure I haven’t :), I still love to create great memories with them. Since all of us enjoy cooking and great wine, each year we take a cooking class of their choosing. I email them the link to the COOKING CLASSES AT SUR LA TABLE, and they choose the class! We bring a bottle of wine, browse through the store, and then enter the cooking school where the instructor and sous-chefs have everything set up an ready to go. We put on our aprons, name tags, and form into small groups where we take turns adding, stirring & then eating (and drinking our wine). There are usually 4-5 courses and more than enough food! I like to compare this experience to going to a great restaurant and accompanying the chef in creating our own delicious meal!

My daughter, Jodi, now 30, loves Asian cooking, so this year her choice was the “Asian Noodle Favorites” class. This year’s favorite was:

 

Phad Thai

THE SAUCE:

  • 1/2 C. tamarind paste
  • 1/3 C. packed brown sugar
  • 1/4 C. fish sauce
  • 2 T. chili garlic sauce

Simmer all ingredients in a small saucepan over low heat, 5 min. & set aside

PAD THAI

  • 8 oz. rice stick noodles
  • 3 T. canola oil, divided
  • 6 scallions thinly sliced (white & green parts separated)
  • 1 T. minced garlic
  • 3 eggs, beaten
  • 1 lb. large shrimp, peeled & deveined (may use chicken cut up 1/4 in. pieces)
  • 1 C. shredded carrot
  • 1 C. fresh mung bean sprouts
  • garnish: chopped dry roasted peanuts, chopped cilantro, lime wedges
  1. Soak noodles in very hot water until soft; drain & set aside
  2. Heat 1 T. oil in large nonstick skillet over  med-high heat.
  3. Add scallion whites & garlic & cook until beginning to brown, 2-3 min.
  4. Stir in eggs & cook stirring often until lightly scrambled 1-2 min.
  5. Transfer to a bowl & set aside. (wipe out skillet)
  6. Heat 1 T. oil in same skillet & add shrimp, cooking until pink & opaque, 2-3 min. Transfer to a bowl & set aside.
  7. Heat 1 T. remaining oil in same skillet. Add noodles, stir in sauce & cook until noodles absorb sauce, 2-3 min.
  8. Toss together scallion greens, carrot, bean spouts, egg mixture, shrimp & noodles.
  9. Divide among bowls & garnish with peanuts, cilantro & lime wedges.

 

My son, Jeffrey, now 32, and I don’t know how that happened:), and his new adorable wife, Alexandria, chose “Planning a simple dinner Party.” their favorite was:

BLACKENED SEA SCALLOPS

  • 1 T. sweet paprika
  • 2 t. each: dry mustard, brown sugar, kosher salt
  • 1 t. each: dried thyme, dried oregano, pepper, white pepper & cayenne
  • 12 sea scallops
  • 2 T. vegetable oil
  1. Combine spices & brown sugar in a bowl.
  2. Coat Turn scallops and sear until cooked through, about 2 min.

*Serve and enjoy! Goes great with fettuccini alfredo.

PRODUCTS I LOVE!

CLICK THE DESCRIPTION FOR MORE INFORMATION!

  Calphalon Pre-Seasoned Cast Iron Cookware, Skillet, 12-inch

 

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