Cook 'N' Tell Cooking School

Cookin' up fun since '91


Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.




Here are two variations for roasted/grilled pepper salad, which are great accompaniments to grilled meats or poultry – or just a perfect addition to an antipasto platter – especially with crusty, grilled Italian bread.

Serves 6

4-5 large red, yellow or orange peppers (try to pick square/oblong peppers)

Version 1 

1 Tablespoon extra virgin olive oil, high quality

1 teaspoon white wine vinegar

1 Tablespoon fresh lemon juice

Kosher or sea salt, and freshly ground black pepper

Version 2 

1 T. red wine vinegar, (a flavored one like opal basil is nice)

2 T. extra virgin olive oil

Kosher or sea salt, and freshly ground white or black pepper

¼ teaspoon sugar, optional

2 Tablespoons capers, rinsed and drained

¼ cup thinly sliced pimiento-stuffed olives

1. Cut off tops and bottoms of peppers. Open the pepper lengthwise. Remove the seeds and ribs, and lay flat.

2. Heat grill, OR turn broiler on in oven.

3. On grill, place peppers skin side down over high heat. Grill until blackened on that side. OR place peppers skin side up on baking sheet, and place under broiler about 2-3” away from broiler source. Broil until peppers are evenly blackened. Place peppers in plastic bag and seal tightly. When peppers are cool enough to touch, remove charred skin.

4. Cut the skinned peppers into ¼ OR ½” strips (your preference).

5. Combine either of the marinade ingredients and add peppers strips. Let marinate for at least ½ hour before serving.

Personal preference dictates whether or not this salad is chilled.  Peeled garlic cloves may be added to marinade if that flavor is desired.


pepper strips.jpg

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