Ubs In Person Cooking Class: Rhubarb Bbq Chicken & Spring Potato Salad

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time. Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID. hubarb BBQ Sauce 1 – 2 tbsp neutral cooking oil 1 cup rhubarb, medium dice ½ yellow onion, medium dice 3 tbsp minced jalapeno 2 tbsp minced ginger Kosher salt and freshly ground black pepper 1 tbsp tomato paste 1 tbsp ancho chili powder 1 tbsp aleppo pepper flakes 1 tsp Urfa chili ½ tsp cinnamon A few cracks freshly ground black pepper 1 ½ tbsp salt ¾ cup ketchup 1 cup chicken or vegetable stock 2 tbsp yellow mustard 2 tbsp maple syrup 2 tbsp dark molasses 1 ½ tsp Worcestershire 1 – 3 tsp apple cider vinegar 1. Place a saucepan over medium heat and add oil. When oil is hot, add rhubarb, onion, jalapeno and ginger; season with salt and pepper. Cook, stirring often, 2 minutes until fragrant. Add tomato paste and use a rubber spatula or wooden spoon to breaking it up, cooking 1 - 2 minutes until caramelized. Add spices and salt and cook until fragrant, stirring constantly, 1 - 2 minutes. 2. Add remaining ingredients except for vinegar and bring to a gentle simmer. Cook at a low simmer for 20 - 30 minutes until thickened. Taste and adjust seasoning, sweetness, and acidity to your preference (if rhubarb was not very tart, you may want to add a little vinegar to help boost acidity). Blend to a smooth texture using a stand or immersion blender. Roasted Chicken Thighs Serves 4 3 tbsp olive oil 1 ½ lb boneless skinless chicken thighs, at room temperature Kosher salt and freshly ground black pepper 1. Preheat the oven to 425 F. 2. Season and oil chicken well and add to a baking dish large enough to hold the chicken thighs snuggly in one even flat layer; mix gently and let sit for 30 minutes. 3. Transfer baking dish to oven cook about 20 – 30 minutes, until chicken is cooked through to an internal temperature of 165 - 175 degrees F. Remove from oven and garnish with parsley or chives Spring Potato, Green Bean & Pea Salad Serves 4 1 ½ lbs fingerling or baby yukon gold potatoes, scrubbed kosher salt 1 lb green or yellow string beans, trimmed and halved widthwise 1 cup shelled fresh English peas ¾ cup castevetrano olives, pitted and roughly chopped ½ cup pistashios, almonds or walnuts, toasted and lightly chopped ½ cup fresh chopped herbs, such as basil, chives, dill, tarragon, or parsley 1 bunch radish or 1 fennel, shaved Coarse sea salt and freshly ground black pepper 4 oz soft cheese, such as chevre, feta, manouri, ricotta salata Lemon Mustard Vinaigrette 2 tbsp white wine or champagne vinegar 1 lemon, zested and juiced 1 tbsp dijon 1 tbsp whole grain mustard 1 shallot or 3 spring onion whites, minced 2 - 3 tbsp pistachio or walnut oil 2 - 3 tbsp olive oil 1) To cook potatoes: Place potatoes in a saucepot and cover with cold water and a generous pinch of salt; place pot on high heat and bring to a boil, then reduce to a simmer. Cook gently until potatoes are tender enough to be poked with a skewer or knife, about 10 - 15 min. Drain and let cool, slice into bite-sized pieces. 2) To cook beans and peas: Bring a large pot of salted water to a boil, and prepare an ice bath by filling a mixing bowl with ice-water. Once water is at a rolling boil, work in batches to blanch the different beans by lowering them into the water, boiling briefly, and using a spider or fine mesh strainer to transfer to the ice bath to shock. For English peas, cook until bright grean and tender, about 1 - 2 minutes. For pole beans, cook 2-4 minutes or until crisp tender; drain and slice on bias into one inch pieces. 3) To make vinaigrette: combine vinegar, lemon zest and juice, mustards, shallot or spring onion, salt and pepper in a small bowl. Combine oils in a measuring cup; in a slow and steady stream, pour oils into vinaigrette base while whisking vigorously in order to emulsify. Taste and adjust seasoning. 4) To finish salad combine all ingredients in a large mixing bowl and season with coarse sea salt and freshly ground black pepper. Pour finished vinaigrette over salad and toss gently; taste and adjust. Plate and top with cheese. More Info below.