Regular readers might have noticed by now that I’m not a vegetarian. I likes me some meat. So any class that teaches you how to:
- Get more fish into your diet — and how to shop for it and prepare it
- Cook a variety of cuts of meat, instead of the same old ground beef and chicken breasts
- Prepare delicious nutrient-dense organ meats like liver and heart in a variety of ways
That’s my kind of class.
And that’s just what Ann Marie, AKA CheeseSlave, is teaching. She’s calling it Surf & Turf
Lesson #1: Protein & Fat: Why You Need It
Lesson #2: Shopping & Stocking Up
Lesson #3: Grilling: Setting Up an Outdoor Grill
Lesson #4: Seafood: Raw & Lightly Cooked
Lesson #5: Seafood: Broiled, Fried & Braised
Lesson #6: Bone Broth: Making Stock from Scratch
Lesson #7: Soups & Stews
Lesson #8: Roasting, Braising, Reductions Sauces & Gravies
Lesson #9: Pan Frying & Deep Frying
Lesson #10: Sandwiches & Salads: Meat-Based Salads & Grain-free Breads
Lesson #11: Organ Meats 1: Heart, Tongue & Bone Marrow
Lesson #12: Organ Meats 2: Liver Four Ways
Bonus Lesson: Appetizers, Side Dishes & Snacks
Seafood has been my big weakness. I’m great with a steak — pan-fried, grilled, broiled — and I know a couple of ways to handle chicken that I’m pretty good at. But seafood? I don’t have much luck.
And don’t anyone tell my wife, but some of the organ meat and bone marrow stuff sounds interesting. (But not liver. That still grosses me out.)
I’m looking forward to this one. Click here to sign up.
Free enrollment for one lucky reader
Ann Marie is letting me give away one free enrollment to the class. If you’re interested, leave a comment below telling me which lesson you’re most interested in and why. I’ll pull a winner randomly at midnight on Thursday, August 5th. [NOTE: Yes, I originally said this would end on August 12th. Ann Marie asked me to move it up to make sure the winner had time to get into the first class.]
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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48 Comments
Thank you for the opportunity.
That sounds great.
I totally would like to do the lessons.
I love cooking and your blog is always an inspiration for me.
Like you, fish is my biggest weakness and so i would like do learn more about how to make something delicious out of these smelly floppy things that come out of the ocean.
I am most interested in Lesson 7, for two reasons. #1, I am fat, and soup is supposedly a good thing to eat to get skinnier. #2, soup is one of the few things I can make better than my husband, so I’d love to rub that in a little more….
I am looking forward to the lessons about seafood!
I’d love the chance to take the class. I’m like you – good with the turf, but not so great with the surf. I really would love to know more about the surf. And yes, even the organ meat part. I think…
I would be most interested in Lesson #11 & #12. I always fair pretty well with steaks & fish, however I would be completely lost when it came to knowing my way around organ meats. They are such a good source for so many nutrients.
I’m definitely interested in the classes about seafood. My husband and I enjoy sushi, but I won’t buy raw fish to cook at home for fear that 1) I’ll get bad/low quality fish or 2) I’ll ruin it by cooking it wrong/too much.
I think the class is a great opportunity but I’m so limited on time I wouldn’t be able to participate. However, I do think the title of Lesson #11 should be clarified. The heart and tongue are actually muscles rather than organ meats like livers and kidneys. I ‘ve tried both the heart and tongue but enjoyed the tongue best. When cooked right, you’ll find it to be quite tender and loaded with beef flavor. My teenage daughter lists it as her number one food choice on her facebook page. The visual is not very pleasing but once you taste it, it just doesn’t matter anymore. As a side note, beef tongue is very reasonably priced. I’ve seen it as low as $1.99 lb but your local farmer might just give it to you for free. Ours has on occassion. Either way, enjoy!
Wonderful opportunity! My husband is a huge meat lover and I am an bigger lover of fish but I haven never found a way to combine them in 1 meal so I would love the chance to take this class.
I would love this class. We are trying to eat less meat…but BETTER meat that we do. I love fish….pay big bucks to get it but can’t really do it justice cooking. So my choice is Lesson #5: Seafood: Broiled, Fried & Braised.
I would like to know more about soups and stews. I find those the best thing to have on hand. Thanks!
I feel like you can always learn a new technique or twist around any of the categories listed. But I am most fascinated by the two lessons on liver and the one on organ meats. I know in most non-american cultures, they are held in higher esteem. Perhaps if I knew more about them, my family would too
I think the two classes on organ meats sound the most exciting!!
I want to learn more about organ meats because they are a cheap, under-appreciated, and very nutritious food that I love, but don’t have much of an idea how to prepare aside from pan-frying.
As interesting as they all sound I think I’m most interested in Lesson #5: Seafood: Broiled, Fried & Braised just becuase my wife is always telling me I need to eat fish. I’ve never been a fan of fish, something about the smell just gets me. A while back I went to an H. Salt Fish & Chips and tried one of their delicious combos. I had no idea fish could be that way. Ever since I’ve been steeling myself to try and cook something similar but I think this class would really help me out. Maybe learning the technique behind the dish first rather than diving right in would help me out.
Hi,
I’ve taken cooking classes before, but this one sounds perfect! Actually seafood I’m good with and organ meat I do well a few ways each that I learned from my mom/grandmother. But, I have trouble with steaks that are grass fed. I’m not very good at picking them and not so good at cooking them. Also, I love sauces with everything, but only know one or two. So #2 and #8 sound great! I’d love all the classes, they sound perfect for someone who likes to cook! Thanks!
I’m with the majority-I love seafood but I’m not so hot at cooking it. Would love to learn more!
Lesson #5: Seafood: Broiled, Fried & Braised would be the best lesson for me. I can do some shrimp but am completely helpless when it comes to fish or other shellfish. (Not sure I would look forward to the last two lessons…)
Wow, it looks like a great course! And good on you for giving away a place ^.^
The fish ones interest me the most, I love eating fish, but don’t know where to start cooking it! Reading through the comments, it seems to be a common problem!
I’m most interested in the seafood course. I want to start eating more fish and seafood, but I have no clue where to begin. Thanks!
I need a class like this to get over my hurdle of inexperience and unfamiliarity. After 27 years, I’m yet only comfortable grilling chicken breasts on the Foreman, and throwing ground beef into a pot for goulash.
Wow!!! I would love this class. You have a great on screen presence and I love your recipes.
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Lesson #5: Seafood: Broiled, Fried & Braised
Love the seafood. I could definitely gain wisdom from all of these lessons.
Protein and Fat and why we need it. I actually lost about 50 pounds cutting out mucho carbs . . . the problem is sticking to it since I am a carb-hound . . . pasta, bread, sigh.
I’m all over Organ Meats 1. A grass-fed beef supplier I’ve found also sells Marrow bones (apart from heart, livers, tallow, tongue…etc). I’m just interested in what I could do with it, besides the somewhat obvious.
#3, grilling. I am a widow who never paid attention when my husband was expertly handling the grilling – I loved his grilled wild turkey, our fresh caught fish, venison and beef etc etc – I need step by step lessons! I can prepare food for grilling, but then…I am lost.
I can’t cook, bake, or crockpot so I need all the help I can get. My family would love you Drew even more than I do – if I win. : )
I would love the Lesson # 4: Seafood: Raw and lightly cooked. While vacationing a few years ago, I had the opportunity to try ceviche. It was to die for! It just melted in your mouth. I would love to learn how to prepare it as well as sushi.
I would love to take lesson #3: Grilling: Setting up an outdoor grill. In the past, my son did all the outdoor grilling, since he has married and is no longer living at home, I need to know how to grill in order to get the food cooked to perfection, not to raw and not over done.
Hi Drew–I’ve seen this class up on Cheeseslave and I know AnnMarie does all sorts of things with seafood. I only have a handful of fish & seafood recipes in my repertoire, so I would be most interested in learning more.
I would love to win this class! We just purchased 1/4 of grass fed cow, and I am unsure as to how to cook it.
seafood at home. I would love to learn to improve my cooking . my friends all cook beef. i want to shine with the surf.
i would really like to learn about soups and stews. i make good soup but with your lessons i think it would take it to a whole new level. soup is the perfect meal during these cold cleveland winters!
I would like to put my name in for the free cooking course I am especially interested in the Lesson #3 Setting up the outdoor grill.
I would *love* the opportunity to take this class. I enjoy cooking and am finally (thanks largely to your writing) able to feel comfortable cooking from unprocessed and fresh ingredients. This course would give me a chance to be able to cook more things, particularly with meat parts that are often under-used.
I’ve never cooked organ meat. So I think that class would be very helpful to me.
I’m most interested in Lesson #2: Shopping & Stocking Up, Lesson #4: Seafood: Raw & Lightly Cooked, and Lesson #5: Seafood: Broiled, Fried & Braised. I’m seafood incompetent! So far, the only seafood I can cook is salmon. I need help! I’m also excited about all the recipes.
I am interested in the meat-based salad and grain-free bread lesson especially, although the seafood ones, and the soups sound great also! I am interested in this particular lesson because I found out I am carbohydrate sensitive and have gone from 228 to 188 in the last 6 months gfrom eating more protein and limiting (not eliminating) my carbos, and would love some new ideas!
Thanks for having the drawing. I”m most interested in lesson 5 on seafood because I don’t really like fish, so I have a hard time getting myself to cook anything other than frozen fish sticks…
I think the sea food class would be interesting.
Sounds GREAT! Especially interested in the lesson 2 (on shopping and stocking up..), it’d be helpful to learn about which cuts are lean, what cuts to buy for what course..etc! Also, the 4, and 5 on seafood’d be awesome….that’s one type of food that I love to eat, but rarely prepare on my own! Thanks for the opportunity!
Hi Drew,
First off, thank you for providing us with a source for great food. I’ve used a couple of your recipes and they’ve turned out well. I like the lessons being taught in the Surf and Turf class. They all look so good. This past year I”ve spent perfecting my grilling technique and have really raised my game in steaks and ribs. I can cook a mean chili and I’m waiting for the fall to work on my braising recipes. But most of all, I think I’d like to really learn how to expand my knowledge of cooking with organ meat. Lesson’s 11 and 12 would be awesome to add to any cooks repertoire. My girlfriend likes Yakiniku with Beef Tongue, but expanding my abilities would be great. Thanks again for your posts.
I’m game!
oh, I guess that’s another class altogether, huh?
Grilling! It always sticks.
“Shopping and stocking up” interests me. I am lost in the fish and beef department. I only buy salmon and NY steaks, but I’m a helluva cook
.
Wish I didn’t miss this class!
If you are interested in finding good quality meat, I know a great place to buy steaks online. LaCense Beef sells high quality, grass fed beef that is antibiotic free, pesticide free, and hormone free. While I do work for them, I can honestly tell you that they are the only meat I will eat because they are much healthier and tastier than the alternative.
I’ve mentioned La Cense before. But thanks for the reminder.
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