27 Mar 2017

Street Eats!

Last weekend I looked at the calendar and realized Ram and I had a whole weekend without any real plans. That sounds glorious for the most part, but I am the type of person who needs SOMETHING fun scheduled, so I poked around and decided we should take a cooking class…

…So off we headed to the Eatz Cooking School!

(Side bar – I have blogged about Eatz before, but also – last year, my friend Natalie and I took a six-week Culinary Basics cooking class at Eatz and it was THE BEST. It was held on six consecutive Saturdays in the spring and we had so much fun, made such delicious food, and learned so much! We learned knife skills, the five French “mother sauces,” compound butters, soups and stocks, chicken entrees, how to cook different kinds of seafood, how to cook beef and lamb, and of course, pastry and breads – sadly, we both missed the pizza and pasta class, but REST ASSURED we will be making it up 🙂 If you live in LA and want to learn how to cook, or even if you know how to cook and want to become better at it (me), this is a seriously awesome thing to do and I highly recommend it!)

I was laughing as we walked in because I remember the first time Rami and I took a cooking class, years ago when we were dating, and he was a total newbie in the kitchen and he was SO nervous. I remember he drank an entire bottle of wine and I was scared he was going to chop his fingers off. But here we are, almost two and a half years married, and he is perfectly comfortable in the kitchen and the best sous chef!

The menu for that day’s class was “Street Eatz” – spicy chicken satay with peanut sauce, shrimp & scallion pancakes, pork potstickers with sesame soy dipping sauce, and grilled Mexican street corn. HASHTAG YUM. Every single thing was delicious and ridiculously easy to make. 

I am very into Instagram Stories right now (do you follow me? @queenjord, duh) so I was posting plenty of pictures – here are a few:

Spicy Chicken Satay:

Shrimp & Scallion Pancakes:

Pork Potstickers – YUMMMMM:


Here is the recipe for the Grilled & Loaded Street Corn – you will not regret making it! 

1 stick butter, room temperature
1 tbsp smoked paprika
Salt, to taste
4 ears of fresh corn
2 scallions, sliced
2 tbsp cilantro minced
4 slices of bacon, chopped, cooked crisp &
4 oz cotija cheese
4oz Mexican crema

Mix the butter, smoked paprika and salt in a bowl. Take a paper towel and smear the butter all over the corn. Wrap each piece of corn in a piece of foil and place on a hot grill. 
Cook for 10-12 minutes turning every 2-3 minutes. You should hear it sizzle.
When ready, unwrap and sprinkle the corn ears with the herbs, bacon, cotija and crema as desired. Eat hot. 
Serves four

We had a great afternoon and I am already looking forward to our next class. I’m thinking Greece is The Word? Or maybe Your Home Steakhouse? Yum… We shall see! 

Posted on March 27, in Food

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