Posted by: marymarthatours | June 8, 2013

Grilling Class at Cooks of Crocus Hill


Bill & Mary at Cooks of Crocus Hill

Last Saturday, my son Bill and I shared a fun afternoon attending a cooking class at the Twin Cities cooking school, Cooks of Crocus Hill.  Bill has become an enthusiastic cook for his family since taking a Crocus Hill class last year.  This year we signed up together to take the “Time to BBQ” class.  The class was held at the Edina, Minnesota, location of Cooks of Crocus Hill.

Cooks, Edina2    DSCN4527

Chef Jeremy Reinicke at Cooks of Crocus Hill, Edina, MN

Our instructor, chef Jeremy Reinicke, began by talking about the language and equipment of grilling and barbequing.  Then he divided the 18 class attendees into three groups to work on the six menu items that we would be preparing.  The packet of recipes included:

  • Pork with Ginger and Mangos
  • Grilled Squash and Onions with Herbs
  • Flank Steak with Chimichurri Sauce
  • Barbequed Potatoes
  • Bourbon-Honey Cedar Plank Salmon
  • Grilled Cinnamon Bananas with Mexican Chocolate

Bill and I were in the group that worked on the pork and squash recipes.  The first valuable tip that I learned was an easy way to chop onions, keeping the root end attached so the onion holds together while being chopped.  Once we had our vegetables chopped, seasoned, and wrapped in foil ready for the grill, we were able to move about the kitchen area to observe the work in progress at the other stations.  So even though we didn’t have a hand in all of the recipes, we learned enough by watching to be able to fix everything at home.

When all the menu items were ready, we moved to the two grills set up behind the store – one charcoal and one gas grill.  The large pork loins took longer to cook than expected, but the results were well worth waiting for.  I chuckled to find that my number one cooking challenge – having everything ready at the same moment – also plagues professional chefs.  Eventually, the entire feast was set out on the cooking-counter-turned-serving-buffet, and we all lined up to fill our plates.  I had planned to take more pictures of the finished food, but forgot all about that as we sat down to our delicious dinner.


Jess grilling our pork dinner

   When I got home that evening, I raved about the experience and promised that we would savor several of the recipes soon.  So on Monday, one of the few non-rainy days this week, Jess and I made Pork with Ginger and Mangos and Barbequed Potatoes on our own small Weber grill on our deck.  I had wanted to end with the Grilled Bananas, but had not been able to find the proper Mexican chocolate.  Nonetheless, our dinner that night of pork tenderloin with its fabulous wine-soy-ginger-mango sauce, potatoes baked on the grill, and tossed salad was wonderful.


Pork with Ginger & Mangos, and Grilled Potatoes

Jess and I are now checking out the Cooks of Crocus Hill class offerings for next month.

(by Mary)

Here is the recipe for Pork with Ginger and Mangos

Serves 6

2 T     vegetable oil

1 1/2 C    onion, chopped

1/2 C       sugar

2-3 C     dry red wine

1 1/2 C     reduced-sodium soy sauce

1/2 C     balsamic vinegar

5 T     fresh ginger, finely chopped

3 t     ground cinnamon

1 t     black pepper, coarsely ground

2 lbs     pork loin or tenderloins

2     mangos, peeled and chopped

2 T     fresh chives, chopped

Heat oil in heavy medium saucepan over medium-high heat.  Add onions and sugar.  Saute until onion is golden, about 6 minutes.  Mix in wine and next 5 ingredients.  Cook 1 minute longer.  Remove from heat.  Cool sauce completely.

Place pork in non-reactive bowl or large re-sealable plastic bag.  Pour 1-2 cups sauce over pork.  Seal and refrigerate at least 2-6 hours, turning meat occasionally.  Cover remaining sauce separately and refrigerate.

Prepare grill for indirect cooking.  Remove pork from marinade; discard marinade.  Grill pork until meat thermometer inserted into center just registers 140 degrees, turning often, about 20-35 minutes.   Remove from grill and rest for about 20 minutes.

Meanwhile in a heavy saucepan, reduce remaining sauce by half.  Add fruit and stir until heated through.  Slice pork and arrange on platter.  Spoon some sauce over.  Top with chives.




  1. Thanks for the recipe! I make pork loin frequently and needed a new ‘sauce’.

    Sent from my iPad

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