Crème's Eleven

I often get asked if I ever do "couples" classes.  Of course! It's so much fun putting men to work in the kitchen.  For my Summer BBQ menu, we incorporated the grill for the Prosciutto Wrapped Pork Tenderloin and Paula's Panzanella.  I just love this menu.  Truffled Popcorn and Mini Cornbread Loaves were ready to snack on as soon as they arrived.  Last, but never least, the Asiago Potatoes made their return for this private party.  And when you taste'll die.

The first recipe we started was Paula's Panzanella.  If you haven't heard of Panzanella, it is basically a bread salad.  Sounds good so far, right?  I grill the bread, cube it, and toast it.  Then, I chop seasonal vegetables like red peppers, squash, cucumber, and red onion.  Lastly, grab the blender and whip up a Basil Vinaigrette and pour over.  Easy peasy.  Let it sit for the flavors to meld together and you won't regret it.  

My Asiago Potatoes recipe always get rave reviews.  It just has a little bit of cheese.  Sarcasm aside, it's divine.  

Prosciutto + Pork Tenderloin is a match made in heaven on the grill.  A simple marinade paste and some kitchen twine make this recipe work.

Now that fall is creeping up on us, it is getting darker!  We were grilling in the dark but we didn't care.  This recipe doesn't take long to grill -- makes a quick, delicious weekday meal.  

And just like that, dinner was served!

Thank you, Rita, for another fabulous private group.  It's also such a pleasure hosting your friends and family!  Until next time...Cheers! XOXO Paula