Don’t forget Mom!  Mother’s Day is this Sunday, May 13th.  Pacific Culinary Studio offers gift certificates for cooking classes in any dollar amount you choose.  Call 425/231-9239 and reserve your plate today!

The month of May means time spent in the yard for gardening, casual entertaining or just relaxing.  Following are some “South-of-the-Border” recipes that would be delicious and well received regardless of the occasion.   

Grilled Chicken Enchiladas
3 cups shredded grilled chicken
1 pound grated cheddar, pepper jack or jack cheese
12 corn tortillas
1 cup fresh cilantro leaves
2 minced jalapeño peppers (optional)
3 cups enchilada sauce (store bought or homemade)

Pour about ¾ enchilada sauce in a 9 x 13 baking dish.  In a small frying pan, heat another ½ cup of the sauce over medium low heat.  Place one tortilla in the frying pan with the sauce and submerge (coat) completely.  After about 15 seconds, flip the tortilla over with a pair of tongs.  Cook 15-15 seconds longer until the tortillas are pliable but not soggy.  Remove from pan and place on a dinner plate.  Place a small amount of the chicken at the lower 1/3 or the tortilla.  Add a small amount of the cheese, cilantro leaves and jalapeno.  Carefully roll up the tortilla and place seam-side down in the baking dish.  Repeat this process for the remaining tortillas—adding more sauce to the frying pan as needed.

Sprinkle the top of the enchiladas with any remaining cheese and some of the cilantro.  Bake at 375 for 20-25 minutes uncovered.  Allow to rest for a few minutes before serving with a dollop of sour cream.   

Beef and Potato Soft Tacos

1  tablespoon vegetable oil
1  pound ground beef
1  cup peeled and grated russet potatoes
½ cup chopped onion
1  tablespoon minced fresh jalapeño chili
½ cup-3/4 cup of your favorite salsa
(optional seasonings) oregano, garlic powder, onion powder, basil, salt and pepper, cumin and chile powder
1  cup shredded jack cheese
Flour or corn tortillas
Lone Star Pico de Gallo (recipe below)

Pour oil into a 10- to 12-inch frying pan over medium heat. When hot, add ground beef, potatoes, onion, and jalapeño chile and optional seasonings; stir often until meat is well browned and potatoes are tender.  Stir in salsa.
Remove pan from heat and stir in cilantro. Serve with warm tortillas and lettuce, sour cream, cheese, and Pico de Gallo.


Lone Star Pico de Gallo

2  cups diced tomatoes
1/2  cup finely diced onion (preferably green onion)
2  tablespoons minced jalapeño chilies
1/4  cup minced fresh cilantro
2  tablespoons lime juice
1/2  teaspoon garlic powder

In a bowl, mix tomatoes, onion, jalapeño chilies, cilantro, lime juice, and garlic powder. Add salt to taste.

Chef Robert Reynolds is currently featured in the May edition of the Seattle Magazine!  Be sure to check out the article showcasing culinary trips and tours to learn even more about this talented chef and traveler.

As Director of Education, Reynolds is the charismatic force behind the Chefs Studio in Portland Oregon. All those lucky enough to share a kitchen with him agree he is a teacher who can make a professional chef or a home cook reconsider what he or she knows about cooking. His students are scattered all over the world.

From 1982 to1996, Robert owned a much beloved San Francisco restaurant called Le Trou, which is French for "a little restaurant." Prior to opening his own restaurant, Robert studied with Josephine Araldo, a Chef de Cuisine and Chef Patissiere certified from the Cordon Bleu in Paris. In Annecy, France, he trained professionally with Madeleine Kamman, a chef and professor of international reputation.

Robert carries on the tradition of teaching students how to cook, to taste and to think for themselves. Reynolds' diverse experiences make him one of Oregon's leading culinary authorities.

***Mention that you read about Chef Reynolds in this newsletter and receive a 10% discount (or bring a friend and you will both receive a 15% discount) for his upcoming class on Wednesday, May 16th.

AN EVENING WITH CHEF ROBERT REYNOLDS
“An Excuse to Be Together”
Wednesday, May 16, 6:30-8:30 PM $60
Join us this evening for an intimate experience of French life. Robert Reynolds’ new book, “An Excuse to Be Together,” vividly describes markets, towns and villages. These stories take the reader into French homes and place them at the table to share the hospitality, good food, company and conversation. The author introduces farmers, growers, cheese and wine makers who have received Reynolds and his cooking students and generously shared their expertise and love of food. Recipes follow the stories—and this evening Chef Robert shares those recipes and excerpts from his book with you. Our French adventure starts with: “Three Salads” (Carrot, Beet and Celery Root), then on to Asparagus Risotto; Chicken with Green Grape Sauce; Josephine’s Stuffed Onions and Walnut Cake with Cognac Cream. A not-to-be-missed evening with a gifted chef, traveler, instructor and storyteller.

Must Have- Henckels Four Star or Professional Serrated Utility Knife-- Otherwise known as the “Tomato Knife,” this trusty tool saws its way through any tough or slippery skinned fruit or vegetable with ease.  Designed and developed in collaboration with professional chefs, this utility knife is easy to care for, sturdy and made to last a lifetime. $21.99-$59.99