Cooking Class with Mary Sue Milliken and Susan Feniger...Too Hot Tamales



Cooking Class with Mary Sue Milliken and Susan Feniger...
Too Hot Tamales 


Mary Sue Milliken and Susan Feniger have an excellent approach to cooking.  The dishes they cook are a liberation from what many mistakenly believe is good Mexican food.  You may remember Mary Sue and Susan from their television show and many guest appearances.  Better yet, you may have dined at one of their restaurants.  




The cooking class was held at Border Grill, downtown Los Angeles across from the Bonaventure hotel and Bona Vista Lounge.  Mary Sue and Susan taught the class how to make Christmas dishes, including a Cranhattan, Spinach Salad with Pomegranate, Spicy Seared Shrimp, Yucatan Pork, Pear Cranberry Crisp, and Rompope:  The Best Egg Nog.  




After the class Mary Sue and Susan were nice enough to take questions and do a signing.  It was downright fun getting an opportunity to have a conversation with these two chefs.  One of my questions was in regard to advice they would give those seeking to open a restaurant.  Mary Sue and Susan encouraged treating customers as family and being prepared to work long hours.  Great advice.  

Rompope:  The Best Egg Nog
Mary Sue Milliken and Susan Feniger

3/4 cup heavy cream
6 egg yolks
1/2 cup plus 2 tablespoons sugar
1 cup rum
6 egg whites
Ground cinnamon, to taste
Ground anise, to tase
Freshly grated nutmeg, to taste
1 cup whole milk
Rum, to taste, for spiking

Whip heavy cream to soft peaks and refrigerate.

Combine egg yolks, 1/2 cup of sugar, and rum in a mixing bowl.  Plate bowl over a pot of gently simmering water to cook egg yolk mixture while whipping constantly.  When mixture becomes satiny, remove from the heat and set aside to cool.

In another mixing bowl, combine egg whites, 2 tablespoons of sugar, cinnamon, anise, allspice, and nutmeg.  Whip to soft peaks.  

Fold whipped egg white mixture into cooked, cooled egg yolk mixture.  Then fold in the whipped cream.  Fold in the milk and refrigerate 4 to 6 hours or overnight.

To serve, spike with rum to taste.  








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