Archive for August, 2009

Once a month we have a cooking class at Gaspar’s headquarters on Capitol Hill.  Last Tuesday we had the pleasure of cooking with Chef Kate Thompson of Seasonal Palate www.seasonalpalate.com.  We don’t have a huge kitchen in our showroom so typically we limit the class to 6 people.  We had grilled chicken cooked on our indoor gas grill that is part of the fabulous Blue Star cooktop, bib lettuce with green goddess dressing, cucumber salad, rice, and for dessert fig purses with almond paste.


Hoison BBQ Chicken:

3/4 cup of hoison, 3 scallions (coursely chopped), 5 garlic cloves, 2 inch peice of fresh ginger (sliced), 1 jalapeno pepper (stemmed & halved, seeds removed), zest and juice of 2 limes, 2 tbls of rice vinegar, 2 lbs. of skin on chicken thighs & drumsticks (seperate peices)

Prepare chicken: preheat the grill to medium on one side, combine the hoison sauce, scallions, garlic, ginger, jalapeno, lime zest, juice, vinegar, salt and pepper to taste in a food processor or blender, process until almost smooth, season the chickenwith salt & toss with the hoison mixture in a large bowl.

Grill the chicken over direct heatuntil the skin is crisp, 5 minutes per side, basting with the extra marinade.  Transfer to the cooler side of the grill: cover and grill until cooked through 10-15 minutes more minutes.

Cucumber Salad:

1 english cucumber (thinly sliced), 1/4 cup rice vinegar, 1/4 cup sugar, 2 tbls fresh ginger, 15 pc fresh mint, 1 tsp red pepper flakes.

In a food processor blend all ingredients except the cucumber in a food processor, toss the cucumbers in the dressing and let sit for a few hours in the refrigerator.

Our next cooking class will be August 20th, 2009 from 6 – 8:30pm.  Please rsvp to Jen@gaspars.com if you would like to attend.

Happy eating,



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