Phillis Carey's
MEDITERRANEAN
CRUISE
around the Adriatic
and Aegean Seas
October 16 to 25, 2020 from Athens to Venice

It's going to be amazing!
I am so excited to say that details are finalized and registration begins on Friday, August 9th.

You will be receiving a flyer solely about the cruise on Thursday, 8/8 (as well as a private email if you have requested information from me) so watch for all the details and how to sign up. There is an early signing bonus of $200 per cabin if you sign up by 8/31/19 so be ready!

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Recipe of the Week Email
August 4, 2019

Hope you are all staying cool. I'm loving the warm weather and blue skies though I must admit to occasionally turning on my air conditioning!

I am sharing a great recipe for this summer weather when you want to do much of the cooking outside. I've taken Tandoori Chicken and switched it from a yogurt marinade to a dry rub that gives an even more flavorful result. Then I've switched from a whole chicken to boneless pieces--either breasts or thighs--for speedy grilling!

This is a rub you will use over and over again. Mix up a batch to use now and later, but remember your home blended rubs only last in full flavor for 1 month! Don't make too much. Try the rub on pork as well!

I grilled up several chicken breasts on Friday night and I've been eating them hot and cold. So good!

The Masala Sauce is a keeper as well. Make a double batch and freeze the extra! Heat up the sauce and toss in raw shrimp and simmer about 5 minutes. Serve over rice for a delicious Shrimp Curry. Do notice the tip at the bottom of the recipe about adding some cream or coconut milk for a creamier texture. Freeze the basic sauce without butter, cream or coconut milk and add your choice when warming it up to serve.

By the way--Sprout's sells garam masala (the spice blend) in their bulk spice section. It always seems to be pretty fresh too.

Last night I enjoyed a delicious dinner at Clara in Carlsbad. I was there last fall and really enjoyed the food but the room was so noisy that we couldn't hear each other. They have added sound proofing in the ceiling and while lively it wasn't as bad.

The bar tender came up with a drink for us not on their menu that is a keeper. It's a Paper Plane (see picture below)! A new one to me, but I found the recipe online this morning. It's a blend of Bourbon, Aperol, Amaro and lemon juice. I was intrigued when he mentioned the Aperol since I always have a bottle handy so I can make an Aperol Spritz (see the picture of me at the top--I'm holding a Spritz! I figured all I needed to buy was the Amaro. Well, it's $52 a bottle at BevMo so I may wait a bit on this one! But it is a really good drink and goes down way too easily.

Last year Clara offered the best Fried Green Tomatoes but sadly they weren't on the menu this time. We enjoyed a Grilled Artichoke with a really good Aioli for dipping and I had the Scallops in a Summer Squash Puree (see picture below). I wanted to lick my plate clean it was so good and the scallops were perfectly cooked. The only let down was dessert--a chocolate cake that was not good at all. Oh well, I should have stuck to my usual of skipping dessert!

There are still spots in my summer classes. Click on the link for a list of classes that notes how many spots are available in each class. I am also pulling people off the waiting lists quite often this summer so add your name to a full class and see what happens.

Some sad news! Those of you who have traveled with me in the past know my dear friend and travel agent, Merlene Lynch. Sadly she has been recently diagnosed with MDS--a pre-cancer of the bone marrow. She starts a mild chemo next week. She is doing well and swears it's because of all the positive thoughts and prayers everyone is sending her way. She is a trooper and the best person ever. If you have traveled with Merlene you know what a kind and special person she is. Send some healing thoughts her way! Every little bit helps!

Keep cooking and stay cool--Until next time, Phillis Carey
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PRIVATE COOKING CLASSES

Are you ready for a fun, entertaining as well as educational time? Book your private class or event with Phillis Carey
and it’s a guarantee!

More details-- click here. 
Grilled Chicken with Indian Flavor

TANDOORI RUBBED CHICKEN WITH MASALA SAUCE
Serves 8.

Sauce:
2 T. ghee or vegetable oil
1 cup chopped onion
2 T. minced fresh ginger
1 jalapeño chili, seeded and chopped
2 tsp. garam masala
1 (6 oz.) can tomato paste
1 1/2 cups chicken broth
2 T. unsalted butter, diced and chilled

Chicken:
6 T. paprika
2 T. ground coriander
2 T. ground cumin
2 T. kosher salt
1 T. freshly ground black pepper
1 T. sugar
1 T. ground ginger
2 tsp. garam masala
1 tsp. turmeric
1/2 tsp. cayenne
8 boneless chicken breasts or
  16 boneless thighs
1/4 cup vegetable oil
3 T. chopped cilantro

1. For the Sauce, heat ghee or oil in a 3-quart saucepan over medium heat. Add the onion, ginger and chili and toss until tender and lightly browned, 4 minutes. Stir in the garam masala and transfer to a blender. Add the tomato paste and the chicken broth. Blend until smooth. Return to saucepan; bring to a simmer and cook until sauce reduces to 2 cups, about 5 minutes. Set aside. (This sauce can be made the day before.)

2. Preheat grill. For chicken, trim and pound to an even 1/2-inch thickness. Combine all the spices, etc. for the Tandoori rub. Sprinkle liberally all over the chicken. Pat or brush oil over the rub. Grill chicken 4 to 5 minutes per side or until cooked through. Serve chicken topped with sauce and sprinkled with cilantro.

Tip:  For a creamier sauce you may substitute the butter with 1/2 cup heavy whipping cream or for a dairy free sauce use 3/4 cup canned coconut milk.  

Click here for a printable version
of this recipe.

Phillis Carey Cooks!!
AUGUST AND 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

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