Let’s Get Cookin’ @ Jack’s Pak-It
Wednesday , July 23, 2008
7:15 pm
A Provencal Summer Menu
Herbs de Provence Cheese Straws
***
Garden Green Bean Salad Nicoise
***
Provencal Grilled Tri Tip
***
Home-Made Ice Cream Profiteroles
Thursday, July 17, 2008
Monday, July 14, 2008
Focaccia Pizza Recipe
Focaccia Pizza
1 Focaccia Bread
2 Roma Tomatoes sliced
1 Zucchini cut in half length side and then sliced half moons
1 Squash same as zucchini
½ Red onion thinly sliced
Extra Virgin Olive Oil
Salt & Pepper to taste
Chili Flakes light sprinkle
Chevre Cheese 4 ounces (place in freezer for one hour)
1 Cup Balsamic Vinegar
1 Large bunch basil chopped.
Pre-heat oven to 400 degrees.
Heat Sauté Pan over high heat and sauté zucchini with out oil for about 1.5 minutes.
Do the same for the squash.
Note: the reason not to use oil is so the squash does not steam.
In same pan sauté red onions. (no oil)
Do not cook all vegetables together.
To assemble Pizza:
In small sauté pan on low heat reduce balsamic vinegar by half. It should be syrupy when cool. Trick to see if it is done, place spoon in sauce and if you can run your finger across the backside and the line stays the sauce is correct.
Fan out all tomatoes evenly on the focaccia bread.
Top with squash, zucchini & red onions.
Sprinkle Chevre Cheese all over.
Grind fresh black pepper.
Season with salt, chili flakes and a drizzle of Extra Virgin Olive Oil.
Put directly in to oven on middle rack with out pan.
You may place a pan on bottom rack in case of a spill.
Bake in oven for about 20 minutes or until crust is crisp and top of pizza is golden.
To pull out of oven gently place large cutting board directly under rack and use spatula to slide pizza on to cutting board.
Garnish pizza with generous portions of chopped basil.
You may drizzle Balsamic reduction or simply dip pizza in it.
1 Focaccia Bread
2 Roma Tomatoes sliced
1 Zucchini cut in half length side and then sliced half moons
1 Squash same as zucchini
½ Red onion thinly sliced
Extra Virgin Olive Oil
Salt & Pepper to taste
Chili Flakes light sprinkle
Chevre Cheese 4 ounces (place in freezer for one hour)
1 Cup Balsamic Vinegar
1 Large bunch basil chopped.
Pre-heat oven to 400 degrees.
Heat Sauté Pan over high heat and sauté zucchini with out oil for about 1.5 minutes.
Do the same for the squash.
Note: the reason not to use oil is so the squash does not steam.
In same pan sauté red onions. (no oil)
Do not cook all vegetables together.
To assemble Pizza:
In small sauté pan on low heat reduce balsamic vinegar by half. It should be syrupy when cool. Trick to see if it is done, place spoon in sauce and if you can run your finger across the backside and the line stays the sauce is correct.
Fan out all tomatoes evenly on the focaccia bread.
Top with squash, zucchini & red onions.
Sprinkle Chevre Cheese all over.
Grind fresh black pepper.
Season with salt, chili flakes and a drizzle of Extra Virgin Olive Oil.
Put directly in to oven on middle rack with out pan.
You may place a pan on bottom rack in case of a spill.
Bake in oven for about 20 minutes or until crust is crisp and top of pizza is golden.
To pull out of oven gently place large cutting board directly under rack and use spatula to slide pizza on to cutting board.
Garnish pizza with generous portions of chopped basil.
You may drizzle Balsamic reduction or simply dip pizza in it.
Thursday, July 10, 2008
July 9th Hands On Cookin' Class..Great Success!!
Last nights hands on cooking class was so much fun. It was our first time to attempt actual hands on with twenty people all participating and it really did work. Everyone was really fun, eager and most of all great cooks! The best part of the class to me was when everyone sat down for dinner and Carol said a beautiful blessing and everyone toasted to a job well done.
I am gearing up for the next class and would love to hear any of your suggestions on what we should cook and any tips on how this could be a better experience for you.
I really want to thank everyone for coming out and making this a great experience.
Please look for the pizza & sangria recipe on recipe post.
Enjoy the food pics and please feel free to include any feedback on the blog.
Cheers,
Chef Monica
I am gearing up for the next class and would love to hear any of your suggestions on what we should cook and any tips on how this could be a better experience for you.
I really want to thank everyone for coming out and making this a great experience.
Please look for the pizza & sangria recipe on recipe post.
Enjoy the food pics and please feel free to include any feedback on the blog.
Cheers,
Chef Monica
Let's Get Cookin' at Jack's Pak-It
Greetings Fellow Epicureans!
This summer is a great time to sharpen your cooking skills and learn some new techniques that will last you and your family a lifetime.
Join me at Jack’s Pak-It for a hands on cookin’ class , yes, that's right, everyone will cook and be part of the production of a four course family style summer feast.
I will introduce simple techniques on making scratch vinaigrettes that you will be able to keep in your own fridge to continuously add to. We will discuss different dry rubs and briefly touch on the importance of brining meats.
The best part of Let's Get Cookin' at Jack's is that we will all enjoy a wonderful meal that is carefully prepared by the group. Just think of it as a great big cooking party with tremendous conversation, great cooking skills, new people and a really good time that is LOCAL, FRESH and HIP!!!
Please let me know if you would like to sign up for a class. Also, please pre pay to secure your spot in the class.
Call or email now, spaces are limited!!! I look forward to cooking with you!
Chef Monica Cobb
Jack's Pak-It
409-892-6345
*Dates:
Wednesday, July 9, 2008 7:15 pm -9:30pm —price per person $65
Wednesday, July 23, 2008 7:15 pm -9:30pm -price per person $65
*Menu to be posted.
*Wine, recipes & cool cooking souvenir included!!
Let’s Get Cookin’ @ Jack’s
Summer Menu – July 9th Class
Summer Vegetable Focaccia Pizza
***
Minted Watermelon Salad
***
Fusilli Pasta w/ Salsa Cruda & Arugula
***
Salt Cured Grilled Lemon Chicken Breast
***
Sweet Drop Biscuits w/ Georgia Peaches & Fresh Whipped Cream
Chef Monica Cobb
This summer is a great time to sharpen your cooking skills and learn some new techniques that will last you and your family a lifetime.
Join me at Jack’s Pak-It for a hands on cookin’ class , yes, that's right, everyone will cook and be part of the production of a four course family style summer feast.
I will introduce simple techniques on making scratch vinaigrettes that you will be able to keep in your own fridge to continuously add to. We will discuss different dry rubs and briefly touch on the importance of brining meats.
The best part of Let's Get Cookin' at Jack's is that we will all enjoy a wonderful meal that is carefully prepared by the group. Just think of it as a great big cooking party with tremendous conversation, great cooking skills, new people and a really good time that is LOCAL, FRESH and HIP!!!
Please let me know if you would like to sign up for a class. Also, please pre pay to secure your spot in the class.
Call or email now, spaces are limited!!! I look forward to cooking with you!
Chef Monica Cobb
Jack's Pak-It
409-892-6345
*Dates:
Wednesday, July 9, 2008 7:15 pm -9:30pm —price per person $65
Wednesday, July 23, 2008 7:15 pm -9:30pm -price per person $65
*Menu to be posted.
*Wine, recipes & cool cooking souvenir included!!
Let’s Get Cookin’ @ Jack’s
Summer Menu – July 9th Class
Summer Vegetable Focaccia Pizza
***
Minted Watermelon Salad
***
Fusilli Pasta w/ Salsa Cruda & Arugula
***
Salt Cured Grilled Lemon Chicken Breast
***
Sweet Drop Biscuits w/ Georgia Peaches & Fresh Whipped Cream
Chef Monica Cobb
Thursday, July 3, 2008
Best Meat Market in Beaumont
HAPPY FOURTH OF JULY 2008
COME BY THE MEAT MARKET AT JACK'S PAK-IT FOR THE BEST STEAKS IN BEAUMONT!!!!
COME BY THE MEAT MARKET AT JACK'S PAK-IT FOR THE BEST STEAKS IN BEAUMONT!!!!
Wednesday, July 2, 2008
My husband, John Cobb is a portrait artist and would just as soon be happy if he never had to go out to eat again, except for Vietnamese on the south side of town.
Therefore, I am constantly looking for dinner dates, scheming up themed cooking parties, booking flights to the west coast for the macaroons at Bouchon or calling up friends to see what they had for dinner. I will drive 30 miles with oil prices at $140 a barrel for the perfect griddle style burger with hand-made buns...like the perfect burger @ Dippity's in Lumberton, Texas.
My two beautiful children are just beginning to get a taste for the perfect bite. Olivia is five and Howell is 2.5.
My cosmic connection to the gourmet underworld began on the line at Spago, Hollywood in 1998. My first task was to clean black truffles with a toothbrush. They were worth about two grand. The Truffled-Brulleed Whole Egg in shell made my head spin. As did every thing else that made it's way through the back door. The back door has always played a significant role in my life. I like to enter through the back door. That's where the business takes place, the not so pretty, the raw, the magnificent and the constant array of freshness that seemingly spills out of sinks, pots and pans. This is where I fell into the culinary rabbit hole-the back of the house, the back entrance, THE KITCHEN.
Therefore, I am constantly looking for dinner dates, scheming up themed cooking parties, booking flights to the west coast for the macaroons at Bouchon or calling up friends to see what they had for dinner. I will drive 30 miles with oil prices at $140 a barrel for the perfect griddle style burger with hand-made buns...like the perfect burger @ Dippity's in Lumberton, Texas.
My two beautiful children are just beginning to get a taste for the perfect bite. Olivia is five and Howell is 2.5.
My cosmic connection to the gourmet underworld began on the line at Spago, Hollywood in 1998. My first task was to clean black truffles with a toothbrush. They were worth about two grand. The Truffled-Brulleed Whole Egg in shell made my head spin. As did every thing else that made it's way through the back door. The back door has always played a significant role in my life. I like to enter through the back door. That's where the business takes place, the not so pretty, the raw, the magnificent and the constant array of freshness that seemingly spills out of sinks, pots and pans. This is where I fell into the culinary rabbit hole-the back of the house, the back entrance, THE KITCHEN.
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