Cooking Fearlessly again

I volunteered Elise and myself to babysit Jack over the Memorial Day weekend while John and Christine travel to Mexico to smuggle black market DVD copies of Kevin Costner’s “Waterworld” and small children who sell Chicklets.

We thought nothing of it when we offered to babysit over the long weekend. Much to our surprise, John and Christine gave both of us a gift certificate to the April 17th Hudson’s on the Bend cooking class.

The class was fun and informative. Elise took notes and I retained new information in the cabeza.

An interesting bit of information that I picked up was that cilantro is excellent in reducing heavy metal (lead, mercury, aluminum, cadmium and arsenic) toxicity. Heavy metals are often found in our drinking water, fruits, vegetables, fish and shellfish. Luckily cilantro is one my favorite herbs and I can eat it by the handful.

Elise was able to see a mandolin in action and wrote that down on what I would guess was a “need to purchase” list.

Watching Jeff and Robert prepare the meal was amazing, as always. For this class we all sat outside in Jeff’s backyard. I was sitting there thinking: “Wow – in the past few months, I’ve been cooking a lot like this”. I had never eaten any of the days’ menu items, but all of the ingredients are now mainstays in my kitchen – big, pungent, local and spicy flavors.

There was one change in the original menu. Instead of smoked buffalo quail, they made Duck Diablos – a medallion of smoked duck breast wrapped in smoked bacon with a thick slice of jicama, jalepeno and a mission fig soaked in balsamic vinegar. The appetizers were served with a fantastic red chile glaze.

Lunch at the restaurant was fantastic. We sat across from a family who had treated their dad to a Hudson’s cooking class for his 70th birthday. We had a great conversation with them.

The salad, main course and dessert were all great, but we still couldn’t get over those Duck Diablos – those things are so awesome (yes, I’m going to Central Market this weekend and picking up some duck breasts if anyone wants to come over for some gourmet southwestern cuisine!)

We came home completely stuffed with knowledge and food. It was a great time that has left us both very inspired.

Here are some photos from the afternoon.

One Reply to “Cooking Fearlessly again”

  1. I made some version of the Duck D’s for thanksgiving and holy moly did they go over well. Instead of just the breast, I smoked a whole duck and am using the bones and left over carcass to make duck stock.

    The sauce also goes well on turkey, and venison. :)

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