A Note From The Chef

I am pleased to announce that we have received a corporate sponsorship. SubZero – Wolf, designers and builders of the world’s premier cooking and preservation appliances, are now the official sponsors of the Real Cool Cooking School at Bekins.

The grilling season is now upon us in full force. Bekins is now an authorized dealer for the Big Green Egg™. The Big Green Egg™ is the world’s best charcoal grill, smoker and oven all in one. If you have never seen one of these amazing outdoor cookers, I encourage you to stop by the store and learn more about them. I will be offering free outdoor cooking demonstrations and tasty samples throughout the summer. The first grilling demo will be on Saturday, June 6, between 10:00 AM and 2:00 PM. Watch for additional upcoming dates in this newsletter.

Father’s Day is Sunday, June 21. I cannot think of a better gift for Dad than a new grill and some grilling classes. The summer schedule features a whole new crop of cooking classes designed for warm weather eating. You can view classes on-line at www.realcoolcookingschool.com or download a print version at the link in the right bar.

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Recipe of The Month

Cebollitas Asadas (Grilled Spring Onions)
This is a family favorite in my house. The olive oil marinade and grilling make these onions sweet and flavorful. Spring onions (also called green onions) have a slightly bulbous base, whereas scallions are straight.

Yield: Makes 40

Ingredients
40 spring onions or large scallions (about 8 bunches)
2 tablespoons extra virgin olive oil
coarse salt to taste
fresh ground pepper to taste

Preparation
Prepare grill.

Trim roots and ends from spring onions or scallions, leaving about 8 inches of stalk. Onions or scallions may be prepared up to this point 6 hours ahead and chilled in a sealed plastic bag.

In a sealable plastic bag or large bowl, toss onions or scallions with olive oil, salt and pepper. Grill onions or scallions on a rack set 5 to 6 inches over glowing coals, turning them with tongs 3 or 4 times, 5 to 7 minutes, or until softened and lightly charred.

Alternatively, onions or scallions may be broiled on rack of a broiler pan about 3 inches from heat, turning them with tongs 2 or 3 times, 10 to 12 minutes.

Transfer to a platter and serve.

Ingredients

Learn more about the ingredients that you use and how to substitute them when you don't have what the recipe calls for.

Spring Onions, Green Onions and Scallions
These are onions that have small bulbs and long green stalks. They're usually eaten raw, but you can also grill or sauté them. Some people also use the term green onions to refer to onion tops, shallot tops and young leeks.

Substitutes: spring onions, leeks, shallots, or chives if used raw.

Olive Oil
Substitutes: Walnut or almond or hazelnut oil for cold dishes and salads, Corn or peanut oil for sauteing, or cooking spray for greasing pans.

Information courtesy of “The Cook’s Thesaurus”.