9/9/08

Fall Schedule of Tri-c classes:
Fresh Peppers and Dried Chilies: How To
By Chef Mike Piazza
Course No. 88192
Date: Tuesday, August 26, 2008
Time: 6:30-9pm
What to do with chilies? Chef Piazza shows you how to purchase, store, and prepare three easy Mexican meals with one of his favorite ingredients. .
Menu: Achiote Marinated Pork
Turkey with Poblano Mole sauce
Salsa Chile Guajillo
Great German Introductory
By Chef Mike Piazza
Course No. 88191
Date: Thursday, September 25th, 2008
Time: 6:30-9pm
Dust off your lederhosen and get ready for Oktoberfest the right way. German cuisine varies according to 16 different states’ culinary traditions. Chef Mike will give hands-on examples of a few great classics. Great German Introductory is a perfect accompaniment class to Chef Doyle’s Eastern European Primer on December 10th.
Menu: AltBier Braised Beef
Thuringia Potato Dumplings
Lamb with Caraway Sauce
Traditional Spaetzle
Apple Dumpling
One Pot Primer
By Chef Mike Piazza
Course No. 88190
Date: Thursday, October 16, 2008
Time: 6:30-9pm
As the seasons change we begin to crave sustenance. There is no better cure than a big bowl of soup, chili, or stew. Come learn some great one pot comfort cures as the cold weather approaches.
Menu:
Minestrone with Pesto Croutons
Chicken Curry Soup with Couscous
Vegetarian Chili
Moroccan Lamb Stew
Beyond Cereal: Breakfast Alternatives to Make it your Best Meal of the Day
By Chef Mike Piazza
Course No. 88201
Date: Tuesday, November 18, 2008 Time: 6:30-9pm
Join Chef Piazza as he throws a southwestern twist on the most important meal of the day- breakfast. Put away the milk and cereal and get ready to start your day!
Menu:
Blue Corn Pine Nut Pancakes with Apricot Syrup
Southwestern Machaca Scramble
Mixed Vegetable Hash
Thanks to all for attending my demonstration of german cuisine at the labor day Oktoberfest at the Berea Fairgrounds. In case you missed, here's a picture of some cool cats and the recipe as well:

German Style Meat Patties (Boulettes)
with Potatoe Pancakes and a Mustard Beer Sauce

Boulettes:
1/2 Lb. Ground Pork
1/2 Lb. Ground Beef
1/2 to 3/4 Cup Unseasoned Bread Crumbs
1/2 Small Sweet Onion Finely Chopped
1 Egg, Beaten
1 Tbsp. Chopped Parsley
Salt and Pepper
Potatoe Pancakes:
2 Lb. Potatoes, Peeled and Grated
1 Small Onion, Grated
3 Eggs, Beaten
3-4 Tbsp. Flour
Salt To Taste

Four Strips of Thick Cut Smoked Bacon
4 Tbsp. Olive Oil

Sauce:
2-3 Tbsp Rendered Bacon Fat
2-3 Tbsp. Flour
1 Tbsp Good German Mustard
1/2 Cup Beef Stock
3/4 Cup Oktoberfest Beer

In a large non-stick skillet over medium heat, render the fat out of the strips of bacon with the olive oil until bacon is crispy. Set aside the cooked bacon and the drippings in separate containers reserving two tbsp. in the pan.

Prepare the pancakes: Combine potatoes, eggs, onions, salt and flour together. In your skillet over med-high heat place small ladles of the mixture and flatten into pancakes. Brown on both sides till cooked through and keep warm in a covered dish.

Prepare the Boulettes: Combine the meats, eggs, crumbs, eggs, onions and seasonings in a bowl. In your skillet over med-high heat with 2 tbsp. of the bacon oil, flatten a small meatball in your hand and fry till cooked through on both sides. Keep warm in a covered dish while you make the sauce.

Sauce: In your pan after cooking the meat, you should have a small amount of fat remaining. If not, add 2 tbsp. of the reserved bacon drippings. Add the flour to the drippings, mix together with the mustard and the beer, allow to cook just till thickened.

http://www.bereaoktoberfest.com/educational_building.php
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