Cooking Class w/ Tudie

This past weekend, DBR & I went to one of my favorite spots in Phoenix, the Phoenix Public Market. They are hosting the Summer Chef Series, which is put on by Local First Arizona and Devour! Our star chef of the day was owner Tudie of D'licious Dishes.  We cooked up a mean meal!

 The tables had the most beautiful local flowers!

 Popcorn Crawfish Salad w/ Honey Chipotle Vinaigarette

Achiote Grilled Chicken Breast & Cucumber Melon Salsa (aka salad)

Vanilla Crepes filled with Crow's Dairy Butter-Pecan Goat Cheese topped with Carmel Sauce

Here are a couple of the standout recipes from the class! 

Honey Chipotle Vinaigrette (Makes aprox. 1 quart)

6 Tbsp   Red Wine Vinegar

6 Tbsp   Dijon Mustard

2 Tsp    Herbs de provence

2 Tsp    Sugar

2 Tsp    Garlic, minced

1 Tsp    Black Pepper

1 Tsp    Salt

3 Oz     Water 

3/4 Cu   Honey

2 Ea     Chipotle chilies in adobo

2 Cu     Olive oil blend

• Place all ingredients in a large measuring cup.
• Use a stick mixer to emulsify and blend well.
• Taste and adjust salt if necessary
• Keeps well in glass dressing jar or plastic containers for weeks 
• Can be used on salad, grilled vegetables or as a marinade

Cucumber-Melon Salsa  (Makes aprox. a quart or 8 servings)
1 lb          Cucumbers 
1/2 lg        Honeydew Melon (or any)
1 Lg          Red Bell Peper
1 Sm          Red Onion, diced
1/4 Cu        Rice Vinegar
1/2 Tsp       Kosher Salt
2 Lg           Limes, juiced
1 Tbsp         Sugar
1/4 Tsp        Black Pepper
2 Tbsp         Olive Oil
1/4 Bunch     Cilantro 
2 Lg           Jalepeno Peppers  

• Peel cucumbers and seed if desired, cut into medium dice.
• Peel and seed melon nd cut into medium dice.
• Julienne bell pepper and dice. 
• Chop cilantro and mince jaleapeno if using.
• In mixing bowl, whisk vinegar, sugar, salt, lime juice and pepper together to dissolve. Whisk in oil.
• Add cucumber, melon, peppers, and cilantro to dressing and toss until lightly coated.
• Use as topping for chicken, fish or even with chips!