Couples Class

Serves: 4 | Prep time: 15 minutes | Grilling time: 30-35 minutes |

Ingredients

Compound Butter

• ½ cup (1 stick) unsalted butter, softened
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped shallot
• 1 tablespoon finely chopped fresh rosemary
• 1 whole beef tenderloin (approximately 48 oz or 3 lbs)
• inch thick, excess fat and any gristle removed
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Woodchips – soaked in water for at least 30 minutes

Instructions

1. In a small bowl combine the butter ingredients. If using the butter right away leave it out, however if it is going to be used later roll the butter into a log in either parchment or plastic wrap twisting the ends to form a cylinder. Refrigerate until needed.
2. Lightly oil the filet of beef on all sides and season evenly with salt and pepper. Don’t be shy with the salt and pepper as it’s a thick cut of meat. Allow to stand at room temperature for 45-60 minutes before grilling.
3. Prepare a 2 zone grilling area for direct cooking over high heat (450° to 550°F). Allow the grill to preheat for at least 15 minutues.
4. Once preheated, brush the cooking grates clean. Grill the filet over direct high heat, with the lid closed and roatating 90deg every 4 minutes until all sides have been seared.
5. Then move the filet to the indirect side of the grill and finish roasting until the desired internal temperature has been reached. (130F for medium-rare | 150F for medium-well) At this point add a handful of drained woodchips directly on top of the charcoal to add a smokey flavour.
6. Remove the steak from the grill and slather with the compound butter. Once buttered let it rest under tinfoil for at least 5 minutes before slicing. Time with the rest of the meal to serve all at once.

Serves: 4 | Prep Time: 20 minutes | Marinating Time: 15 minutes | Grilling Time: 3 to 5 minutes | Special Equipment: Bamboo Skewers soaked for 30 minutes in water

Ingredients

Marinade

• 3 medium garlic cloves, minced
• 2 tablespoons fresh ginger chopped
• Lime zest (of 1 lime) 
• Lime juice (of 2 lime)
• tbsp chili powder
• tsp ground cumin
• 4 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup Sweet Thai Chili Sauce
• 20 Shrimp (21-25 size), peeled and deveined

Instructions

1. Soak the bamboo skewers in water for at least 30 minutes
2.  Preheat the grill for direct cooking over high heat at 400 – 425°F
3.  Transfer all the ingredients except for the chili sauce to a metal bowl and whisk together, add the shrimp, and toss to evenly coat. Set the marinating shrimp aside in the refrigerator for at least 15-20 minutes. 
4.  Remove the shrimp from the marinade and discard the marinade. Thread five shrimp onto each skewer. Brush the cooking grates clean. Place the skewers of shrimp over direct heat on the grill and grill for 2 minutes. Flip the skewers over and grill the other side, brush with the chili sauce, cover and let grill for 2 minutes.
5.  Remove the shrimp skewers, squeeze fresh lime juice over shrimp and serve immediately 

Serves: 6 | Prep time: 10 minutes | Cook time: 20 minutes

Ingredients

• 6 cups chicken stock
• 1 tbsp salt
• 1 3/4 cups yellow cornmeal
• 3/4 cup grated Parmesan
• 3/4 cup whole milk
• 6 tablespoons (3/4 stick) unsalted butter
• 3 tablespoons chopped fresh Italian parsley leaves
• 2 teaspoons finely chopped fresh rosemary leaves
• 2 teaspoons chopped fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Bring the chicken stock to a boil in a heavy large saucepan. Add 1 Tbsp of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens, and the cornmeal is tender, stirring often, about 8-10 minutes. Remove from the heat.
2. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

Serves: 7 | Prep time: 10 minutes | Grilling time: 10 minutes | Special Equipment: 12-well muffin pan

Ingredients 

• ¼ lb of butter
• 300g dark chocolate (at least 70% cacao)
• 5 eggs
• ½ cup granulated sugar 
• 2½  tablespoon flour  
• 2 cups fresh berries (optional)
• Whipped cream (optional) 

Instructions

1. In a bowl, set over a pan of simmering water, melt the chocolate and the butter together, stirring occasionally until smooth. In another bowl, whisk the eggs and the sugar until its well incorporated, about 1 minute. Add the warm chocolate mixture to the egg mixture and mix until smooth. Then add the flour and mix until you no longer see specks of flour. 
2. Spray 8 small ramekins with cooking spray and place into a sheet tray.
3. Fill the 8 greased cups with the batter (3/4 the way up the ramekin). If not ready to cook, refrigerate for as long as 3 hours.  
4. Prepare the grill for indirect cooking over medium heat (around 400°F). 
5. Place the muffin pan or sheet tray with Individual ramekins over the indirect section of the grill and bake, with the lid closed, until the cake tops barely jiggle when you shake the pan, about 9-10 minutes (or as long as 14 minutes if the batter has been refrigerated). 
6. Once removed from the grill, run a knife around each cake then quickly flip out all the cakes to avoid cakes continuing to cook. Serve immediately and any berries or accompaniments your heart desires.