Fun At The Tailgate Cooking Class
Everyone had a great time at our latest cooking class: Tailgate Cookery “a la Croc” on Saturday (Oct. 27). The class included four lucky customers who were the first to respond to our email invitation.
Crocodile’s owner and Executive Chef, Kurt, ran the class, ably assisted by several Croc staffers. Here is the menu…
Tailgate Cookery “a la Croc”…
Nachos “Divorciado”- we call them this not because they don’t like each other, but because half the nachos are covered with red chile sauce and the other half is decorated with our green toamatillo salsa. Then they are garnished with jalapeno escabeche and pork carnitas. Ole!
Pork Carnitas- roasted overnight, slow-cooked to the point of “sweet surrender,” aka weak-in-the-knees, yielding to even the slightest touch. With my slow-cooking method, the fat- and even the sinew- dissolve and melt into unctuous savor.
Tomatillo Salsa- an olive-colored, voluptuous, sweet-sour salsa with a brightening tang. The buzz of smoked chipotle chile adds mystery and heat
Buffalo Chicken Skewers– these lip-tingling beauties are huge sellers here at the Croc! Served with a side of our soothing Roquefort aioli. These were the students favorite!!
Roquefort Aioli- for this special treat, we use the aristocrat of French cheeses, Roquefort and a few secret ingredients (it also makes a totally kick-ass salad dressing or burger topping)
Korean Beef Sticks- in my amazing soy-sesame marinade
Pumpkin Cheese Ball- classic cheese ball flavor rolled in crispy nacho cheese crumbs and shaped like a pumpkin to make it cute, clever and adorable- but at the same time comforting, filling and old-school delicious. See my blog post at https://croccater.com/pumpkin-cheese-balls-for-halloween/
Tropical Fruit Skewers– dressed with fresh lime, salt, mint and jalapeno brunoise