Here's to the perfect summer
of eating and drinking!


Phillis Carey's
Recipe of the Week Email
June 9, 2019

Well, today was finally a beautiful warm day in Carlsbad. I've been waiting and none too patiently for this day. Yesterday wasn't too bad either. I'm working on doing some landscaping in my front yard. My niece is helping me out and I've roped my daughter into helping me make decisions. Yesterday she and I wandered the neighborhood taking pictures of plants we liked. Made the exercise part a whole lot more entertaining too!

This is my birthday week so I am sharing my favorite birthday cake. it's one I make myself each year and have at least one large piece! Last year I was being very good, diet-wise, so I skipped it but this year I'm going for it! I'm in the mood to cheat a bit!

I've shared the recipe for Rocky Road Cola Cake before but it is a perfect cake to take to a BBQ this summer or to a friend's when they request a dessert that serves many, especially when you want something pretty simple to make but really decadent! Try it.

At the other end of the spectrum I've included a recipe for Loaded Cauliflower Salad--think potato salad but low carb! Actually, don't think potato salad, this is even better since it's much lighter and you can eat it as well as a hamburger at your next BBQ!

Baker and Olive in Encinitas had the Grand Opening for their new location last weekend. They just moved across the parking lot but it was a wise move. The shop looks beautiful and the place is packed with not only olive oil and vinegar but every kind of gourmet item you can imagine. I love that they promote local companies.

Stephanie Sibley was there giving samples of her wonderful Charter Oak products which they sell in the store, by the way. It's nice to know that I can run down there now and pick up a jar any time I need one. Wander in to any of Baker and Olive location around San Diego and just try to leave without buying something!

Have you watched "Always Be My Maybe" on Netflix yet? It's a RomCom with food! There are so many opportunities for a good laugh in this one as well as some great food shots. Do enjoy the scene at the restaurant with Keanu Reeves--just perfect!
Keep cooking--Until next time, Phillis
______________________________________
PRIVATE COOKING CLASSES

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and it’s a guarantee!

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WATCH FOR INFO
ABOUT MY NEXT CRUISE

Looks like it will be an Eastern Mediterranean Cruise in October 2020 from Venice to Athens!

Details are not in place yet.
Info coming very soon. If this is something you would to know about let Phillis know by replying to this email.
SUMMER GRILLING
RECIPE COLLECTION
by Phillis Carey

What better way to celebrate summer cooking than cooking outside on the grill. These 30 plus recipes for entrees and some sides will surely offer you many new ideas to get you through the summer season in style.

My
Favorite Birthday Cake

ROCKY ROAD COLA CAKE          
Serves 12.

Cake:
2 cups flour
2 cups sugar
4 T. unsweetened cocoa powder
1/2 tsp. salt
1 cup unsalted butter, cut into pieces
1 cup coca cola
2 large eggs, at room temp.
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla

Frosting:
1/2 cup unsalted butter
1/3 cup coca cola
1 tsp. instant espresso
2 T. water
1 lb. powdered sugar, sifted
5 T. unsweetened cocoa powder
1 cup chopped toasted pecans
1 1/2 cups miniature marshmallows
1. To make cake, grease and flour a 9 x 13 inch baking pan. Preheat oven to 350 degrees. Whisk together the flour, sugar, cocoa and salt in a large bowl. Bring butter and cola to a boil in a small saucepan. Pour over the flour mixture and stir with a spoon until combined. Whisk eggs in a medium bowl and add buttermilk, baking soda and vanilla. Stir into batter until incorporated. The batter will be thin. Pour into prepare pan and bake for 30 minutes or until a cake tester inserted in the center comes out clean.

2. While cake bakes, make the frosting. Bring the butter, cola, coffee and water to a boil in a small saucepan. Stir the powdered sugar and cocoa together in a medium bowl and pour the butter-cola mixture over; stir until well blended. Fold in the nuts and marshmallows. Remove cake form oven and pour the frosting over the top of the hot cake, spreading to sides of pan. Cool to room temperature.


Click here for a printable version
of this recipe.
LOADED CAULIFLOWER SALAD
WITH EGGS, BACON, PICKLES
AND GREEN ONIONS                       
Serves 4 to 6.      
1 medium head cauliflower, chopped into small florets
2 T. avocado oil or other neutral oil
1 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. freshly ground pepper
5 slices bacon, diced
1/2 cup sour cream
1/2 cup avocado mayonnaise
2 hard-boiled eggs, finely chopped
1/2 cup diced celery
1/2 cup diced dill pickles plus 1 T. pickle juice
1/3 cup finely chopped green onions, divided use
1 tsp. hot sauce
1/4 tsp. paprika, divided use
 
1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
In a mixing bowl, stir together cauliflower florets, avocado oil, minced garlic, pepper and salt. Spread cauliflower onto prepared baking sheet and bake until lightly golden, about 15 to 20 minutes. Remove from oven and allow cauliflower to cool completely.

2. While cauliflower is roasting, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels and cool; set aside.

3. In a mixing bowl, stir together sour cream, mayonnaise and chopped eggs. Fold in half the cooked bacon, celery, pickles plus juice, 1/4 cup chopped green onions, hot sauce, and 1/8 tsp. paprika. Chill in refrigerator for at least 2 hours prior to serving. Garnish with remaining chopped green onions and paprika.                         

Click Here for printable recipe.

Phillis Carey Cooks!!
JULY, AUGUST, SEPTEMBER COOKING CLASSES 2019
Sign up today!
To register for classes, 
  email to philliscarey@aol.com (best method)
or call (760) 942-1756
No need to pay ahead—Payment is due at the class!
ALL CLASSES are $55 each.


Never hesitate to add yourself to the waiting lists for these classes.
There are cancellations that Phillis is happy to fill from the waiting list.
Also, sometimes a class with a long waiting list will be repeated.
Class Locations:
ENCINITAS   Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Dr. * Solana Beach, CA 92075
The  LA JOLLA   Community Center
6811 La Jolla Blvd. * La Jolla, CA 92037
*CURRENTLY SCHEDULED CLASSES*

SUMMER SALAD SPECTACULAR
Monday, June 17 at 6 pm in Encinitas Tuesday, June 18 at 11:30 am in La Jolla

SUMMER SAUCES ON GRILLED ENTREES  
Monday, June 24 at 6 pm in Encinitas Tuesday, June 25 at 11:30 am in La Jolla

FUN OUTDOOR GRILLING IDEA FOR INDEPENDENCE DAY
Monday, July 1 at 6 pm in Solana Beach

SPEEDY SUMMER ENTREES
Monday, July 8 at 6 pm in Encinitas
Tuesday, July 9 in La Jolla


*** NEW SUMMER CLASSES***

CHICKEN HOT OFF THE GRILL
Monday, July 22 at 6 pm in Encinitas
Tuesday, July 23 at 11:30 am in La Jolla  
Salsa Verde Chicken with Grilled Onion and
Cotija Cheese Relish;
Balsamic Grilled Chicken with Italian Herbed
Street Corn;
Tandoori Rubbed Chicken with Masala Sauce
and Yellow Rice;
Saltimbocca Peach and Prosciutto Wrapped
Chicken Breasts with Sage Wine Drizzle;
Chocolate Tres Leches Cake.

AMERICAN BBQ
Monday, July 29 at 6 pm in Encinitas
Tuesday, July 30 at 11:30 am in La Jolla  
Memphis Baby Back Ribs with Brown Sugar Rub
and Mustard Mop;
Ancho Dry Rubbed Flank Steak with Cucumber
Salsa Relish;
Cilantro Lime Grilled Fish Tacos with Avocado
Cabbage Slaw and Garlic-Lime Mayo Drizzle;
Chili Brown Sugar Brined Boneless Pork Chops
with Creamy Succotash with Bacon;
Peachberry Buckle with Ice Cream.

Monday, August 5 at 6 pm in Encinitas
Tuesday, August 6 at 11:30 am in La Jolla    
Orange Lime Ginger-Beer Margarita;
Salsa Verde Queso Fundido (Melted Cheese)
with Pico de Gallo and Corn Tortillas;
Grilled Steak with Cowboy Butter (Mustard,
Horseradish, Garlic and Chives);
Dilly Green Bean and Yukon Gold Potato Salad
with Smoked Paprika Dressing;
Arugula Salad with Watermelon, Strawberries
and Feta with Balsamic Vinaigrette;
Chocolate Mousse Torte with Cookie Crust.

CALIFORNIA SUMMER HARVEST
Monday, August 12 at 6 pm in Encinitas
Tues., Aug. 13 at 11:30 am in La Jolla
Tomato Basil Corn Pizza with Fresh
    Mozzarella and Balsamic Glaze;
Stuffed Grilled Vegetable Bites with Ricotta
   and Sun-Dried Tomato Filling;
Sicilian White Fish with Fresh Herbs and
   Pine Nut Topping and Salmoriglio Sauce
   and Charred Green Beans;
Roasted Corn, Bacon and Scallion Corn
   Muffins;
Arugula Pesto, Tomato and Fontina topped
   Balsamic Honey Chicken Breasts;
Ginger Peach Mascarpone Galette.



ASIAN FUSION SUMMER FLAVORS
Tues., Aug. 20 at 11:30 am in La Jolla
Sesame Lime Soy Skirt Steak with Scallion
   Peanut Salsa;
Grilled Lemongrass Chicken with Spicy
   Honey Drizzle;
Ponzu and Honey-Glazed Salmon with
   Asian Slaw with Miso-Ginger Dressing;
Asian Cold Noodles with Spicy Grilled Hoisin
  Shrimp, Vegies, Jade cilantro Dressing and
  Chili Sauce Drizzle;
Lychee Panna Cotta with Sugared
  Raspberries.

TWO SANGRIAS WITH SPANISH TAPAS OFF THE GRILL  
Monday, August 26 at 6 pm in Encinitas
Summer Fruit Red Wine Sangria;
Rose Sangria with Peaches and
   Strawberries;
Grilled Vegetable Gazpacho with Zucchini,
   Peppers and Corn;
Serrano Ham Wrapped Grilled Asparagus; Grilled Tomato Bread;
Pork Morunos (Kebabs) with Grilled Red
   Pepper and Garlic Dip;
Clams with Spicy Tomato Broth and
   Garlic Aioli;
Grille Shrimp and Chorizo with
   Smoked Paprika Oil.

MEDITERRANEAN FLAVORS
Monday, September 9 at 6 pm in Encinitas
Tues., Sept. 10 at 11:30 am in La Jolla
Leek and Potato Galette with Pistachio
  Crust;
Sicilian Chopped Salad with Capers, Green
  Olives, Red Onion and Crispy Prosciutto;
Grilled Chicken with Za’atar Rub (blend of
  dried herbs, Sumac, sesame seeds) with
  Sumac Mint Aioli and Tahini Spinach
Greek Shrimp with Spiced Tomatoes and
  Feta on Orzo;
Ricotta Cheesecake with Almond Crust,
  Citrus Filling and Cherry Sauce;

QUICK EVERYNIGHT COOKING
Monday, September 16 at 6 pm in
   Solana Beach
Tuesday, September 17 at 11:30 am in
   La Jolla 
Prosciutto Wrapped, Boursin Stuffed Baked
   Chicken Rolls with Roasted Parmesan
   Zucchini;
Sweet Chili Roasted Salmon with Ginger
   and Lemongrass;
Sesame Pork Burgers with Sweet Spicy
   Slaw on English Muffins;
Creamy Lemon and Black Pepper Shrimp
   Pasta with Peas;
Chocolate Fudge Sheet Cake with
   Chocolate Cream Cheese Frosting;

AUTUMN WINE COUNTRY COOKING
Monday, September 23 at 6 pm in Encinitas
Tuesday, September 24 at 11:30 am in
   La Jolla 
Cherry Jam Champagne Cocktail;
Dilly Greek Feta Dip with Cucumber and
   Tomato Garnish;
Easy Kalamata Olive Focaccia;
Pork Tenderloin Marbella with Dried Plums,
   Capers and Green Olives;
Polenta Cacio e Pepe;
Roasted Brussels Sprouts with Garlic and
   Pancetta;
Walnut Crepes with Raspberry and Dried
   Fig Filling with Honey Crème Fraiche.
For more info or to learn more about Phillis Carey,
Visit her website: phillis-carey.blogspot.com