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May 01, 2015
Recipe of the Month
Greek Turkey Burgers with Tzatziki Coleslaw I was given this recipe by the local Miele Chef a couple of years ago, at an event in Phoenix. The burgers were just outstanding. Of course, it's just not Greek if you don't have Tzatziki to accompany your burgers. The recipe calls for using the Miele Combi-Steam Oven. If you don't have a steam combi oven, you'll want to run out and get one, or develop a work around. Seriously, the steam really helps with keeping the burgers moist throughout, and evenly cooked without burning. So what you need to do without the steam combi oven is to cook a little longer in a baking dish with a little water and place a lid on the top (leave an opening). Check frequently, keep it moist and make sure you get the internal 165 temperature. Cooking Time: 35 Minutes Preparation Time: 10 Minutes Ingredients for Turkey Burgers 2 1/4 pounds ground turkey 1/2 tablespoon butter 1/2 tablespoon olive oil 1 1/2 cups red onion coarsely chopped 1 tablespoon Canadian steak seasoning 1/4 tablespoon Greek oregano 3/4 cup feta cheese, crumbled 5 Kaiser rolls Directions For Tukey Burger Melt butter and olive oil in a skillet over medium heat, add red onion. Sauté onion until carmelized. Allow onion to cool. In a mixing bowl combine onion, turkey, Canadian steak seasoning, oregano, and feta cheese. Form five 8-ounce patties. Place the wire rack on top on top of the universal tray. Trasfer the patties to the -
April 24, 2015
Couscous with Grilled Vegetables
Great Vegetable Side DishWe recently shared a recipe for Expresso-Rubbed Pork Chops from True Residential. Now, here is their recipe for Grilled Summer Vegetables with Couscous - a great companion to the pork chops. But first, a word from the people who shared these recipes - True Refrigeration:True Mise en PlaceFrench for "put in place", the term means so much more. As True describes it:"To practice mise en place is to gather and arrange necessary ingredients and tools—and not just to gather but to “work clean,” keep the cooking space uncluttered and balanced, a harmony of chef, tools, ingredients, and space."The True 42 is not just a full-size built-in side-by-side refrigerator, it incorporates the True Professional technology and quality that you'd expect to find in a professional kitchen. More than that, it's designed in accordance with mise en place principals. Now, the best residential kitchens can have a refrigerator inspired by the best chefs in the world. To find out more about using True in your home chef's kitchen schedule an appointment with the experts at Universal Appliance and KItchen Center. PEARL COUSCOUS WITH GRILLED SUMMER VEGETABLESSERVING SIZE: 4INGREDIENTS1 package of plain pearl couscous4 Roma tomatoes sliced crosswise1 small eggplant sliced lengthwise½ cup of olive oil1 zucchini sliced lengthwise 1 tablespoon of chopped garlic1 yellow squash sliced lengthwiseSea salt and fresh ground pepper1 red onion sliced crosswise1 tablespoon of chopped fresh rosemaryPREPARATIONCook the couscous according to package instructions. Keep warm.Mix olive oil with garlic and chopped rosemary. Brush the vegetables with -
April 22, 2015
A Favorite Recipe for Grilling Season
Great Pork Chop Recipe from True-Refrigeration I just love grilling pork chops, but frankly I'm getting tired of using my tried and true grocery store Montreal Grill Seasoning. After a while everything tastes the same. So, I was delighted when I came across this Pork Chop Rub from our friends at True Refrigeration. They seem to be very dialed in with a rub that's going to add some (not too much) heat, as well as the hearty, earthy espresso/coffee flavor from ground coffee beans. We're going to follow this up with a recipe for a nice side dish that will go perfectly with the chops, so check back at this blog in a couple of days. The side dish recipe is also from True Refrigeration. ESPRESSO-RUBBED PORK RIB CHOP MAKES 4 SERVINGS INGREDIENTS 1 tablespoon finely ground coffee or espresso 1/2 teaspoon cayenne pepper2 teaspoons dark brown sugar 1/8 ground coriander2 teaspoons chili powder 1/8 tablespoon turmeric3/4 teaspoon fresh ground black pepper (4) 12 oz. pork rib chops or 4lbs. pork tenderloin or loin1/2 teaspoon garlic powder Kosher salt1/2 teaspoon onion powder INSTRUCTIONS Combine all spices, except the salt, in a mixing bowl to create a dry rub. Then, rub the pork on all sides. Cover and refrigerate overnight or for at least 4 hours. One hour before grilling, pull the pork from the refrigerator and season well on all sides with salt. Let sit at room temperature for an hour while the grill is heating up. Set up your -
April 09, 2015
Spring Cocktails
Spring has Sprung - Let's toast the season! Our friends from Jenn-Air were nice enough to share these Spring Cocktail Party drink recipes from Saveur Magazine. Each recipe is for one drink so just multiply out to prepare a pitcher for your party. For the Rhubarb Fizz, just double the batch of simple syrup as a base for each drink and add champagne accordingly. Rhubarb Fizz Credit: Helen Rosner MAKES ONE COCKTAIL INGREDIENTSFOR THE RHUBARB SYRUP1½ lbs rhubarb, stalks cut in half lengthwise and sliced into ½" pieces (to yield about 6 cups)¾ cup ginger beer¼ cup sugar8 cardamom seeds, crushed1 vanilla bean (about 3-4" long), seeds and pod FOR THE COCKTAIL1 oz. rhubarb syrup4 oz. brut champagne or sparkling wine INSTRUCTIONS1. Make the rhubarb syrup: Combine the rhubarb, ginger beer, and sugar in a small sauce pan. Simmer until the rhubarb the rhubarb is pulp and the liquid has been reduced by half. Add the cardamom seeds and vanilla bean and let steep for 30 minutes. Strain and cool. Makes about ½ cup of syrup, which will keep, refrigerated, for 2-3 weeks Pour 1 oz. rhubarb syrup into a chilled Champagne flute and top with Champagne. Rosewood Cocktail Credit: Matt Taylor-Gross MAKES 1 COCKTAIL INGREDIENTS2 oz. bourbon½ oz. Pamplemousse Rosé2 dashes wormwood bitters INSTRUCTIONSCombine bourbon, rosé, and bitters in a cocktail shaker filled with ice; stir. Strain into a rocks glass filled with ice. Water Lily Credit: Laura Sant Crème de violette adds sweetness and an arresting purple color -
March 26, 2015
Great Spring Recipe: Spring Pea Hummus
Architecture Digest Show 2015BlueStar Chef Ryan Scott Wows the AudienceRyan really knows how to attract a crowd at the Architecture Digest Home Show 2015 in New York. Was it the Spring Pea Hummus or was it the Sea Salt Crusted Bread? Try Ryan's recipes below, courtesy of BlueStar Ranges, and decide if it's the hummus or the bread that makes this appetizer taste so good. I think it's both.Spring Pea Hummus with Rosemary and Sea Salt Crusted BreadBreadIngredients:1 kg Bread Flour625 ml lukewarm water30 g fresh yeast2 tablespoons sugar1 tablespoon sea salt plus more for crust2 sprigs of rosemaryflour for dustingProcedure:On a clean surface, pile flour and make a large well in the middle. Pour half of water into well, the add yeast, sugar, and salt. Stir ingredients.Slowly, bring in the flour from inside of well, maintaining the walls. Continue to bring in flour to the center, until is a loose consistency. Add the remaining water and continue to mix. As you gradually increase speed and aggression, the mix should become to be less sticky. Apply flour to your hands to avoid dough from sticking. Pat and push the dough together forming a ball.Knead your dough for about 5 minutes until dough is smooth and elastic.Flour the top of your dough, place in a bowl and cover with saran wrap. Allow to dough to proof in a warm and moist place for 30 minutes. The dough should double in size.Release air from dough by smashing it and banging on surface. -
March 19, 2015
One of America's Food Experts is not a Chef
Mark Bittman Chicken Cutlets With Quick Pan Sauce vs. Mark Bittman Writer and Vegan Before 6:00 PMMark Bittman describes himself as a food writer. Though he says about himself, "I am not a chef. Never have been," his book How to Cook Everything was a bestseller with over a million sold. He's written a total of 14 books about food, appeared on numerous TV shows, and been a regular on the Today Show. His regular job is with The New York Times as a food columnist in the paper, and food writer for The New York Times Magazine. While Bittman does write cookbooks and books about cooking, he also writes about the big issues surrounding food and eating. I love the title of one of his books, Vegan Before 6 P.M. or VB6 which describes his own lifestyle based on a Flexitarian diet. Middle-aged, overweight, and pre-diabetic, Bittman was confronted with the need for a lifestyle change. VB6 was the result. Now a strict vegetarian during the day, Bittman eats a less restrictive diet, including meat, for his evening meal. Mark Bittman preaches that we need to move to a more plant-based diet. He especially rails against CAFOs—concentrated animal feeding operations. Bittman believes that we should move towards raising cattle in pastures rather than feedlots, and raising chickens naturally rather than in pens. Bittman also supports regulations and taxes to reduce our intake of soda and junk food. He feels that is the only -
March 14, 2015
St. Patrick's Day Food
Corned Beef and CabbageWith St. Patrick's Day upon us we can count on local pubs and bars to serve green beer, shamrocks will be plastered everywhere, and those not wearing green can expect to get pinched. The celebration won't stop there, however. Corned Beef is evidently the official food for St. Patrick's Day, and who am I to ignore this tradition. I LOVE Corned Beef.Start with one of LA's Best Corned Beef Sandwiches.Right up the street from Universal Appliance and Kitchen Center's Studio City location is Zagat rated Art's Delicatessen and Restaurant. They've been right there on Ventura Boulevard for nearly 60 years. Here's what Zagat had to say:Our Summary Review - ZAGATOn the Studio City scene since 1957, this "no-nonsense", family-run deli doles out the obligatory "sky-high" sandwiches that staunch supporters swear are "better than bubbe's"; "old-fashioned" booths and "fast", "snappy" waitresses lend it a bit of "NY style", though critics kvetch it's "a little too pricey for what you get."For the Full Meal go to Langer's - Best Corned Beef Plate in LAEater.com recently rated 18 Excellent Corned Beef Plates in Los Angeles and Langer’s topped the list at #1. Right on the corner of Alvarado and 7th St. (across from MacArthur Park), Langer's has been an L.A. landmark since 1947.Winner of a 2001 James Beard Award, here's what the late Nora Ephron said about Langer's famous pastrami sandwich. The hot pastrami sandwich served at Langer’s Delicatessen in downtown Los Angeles is the finest hot pastrami sandwich in -
March 09, 2015
Grilling Tri-Tip Steak/Roast
Tri-Tip Time in SoucalWith the weather turning warm, it's time to get out the grill and get ready for Tri-Tip. Whether you call it a steak or a roast, tri-tip has been popular in the central coast area of California since the 50's. Tri-Tip is a triangular cut from the bottom sirloin. Rich in flavor, low in fat, this cut has been typically ground and added to the hamburger, or cut into cubes for stew meat. Now, it is becoming popular as a roast for outdoor grilling or oven roasting. Most Tri-Tip cuts will run from 1.5 to 2.5 lbs, but could even go up to 4lbs. The disadvantage of Tri-Tip is that like a flank steak, it can be tough. That's why most Tri-Tip recipes call for seasoning and marinating.A basic rub consists of salt (kosher or sea salt), freshly ground black pepper, and garlic powder. This is known as a Santa Maria rub. Santa Maria, California gets credit for popularizing Tri-Tip. Thanks guys!Optionally, you might add coriander, paprika, ground cayenne pepper, and oregano, or thyme. I prefer to use fewer ingredients rather than more. I'd use the basic rub and maybe add coriander and cayenne or other peppers to get a little more heat. Feel free to add and delete the options.Apply the rub, cover the roast and refrigerate for 3-5 hours. Remove and let cool for 30 minutes to get to room temperature. Place the roast on a grill at medium heat, and cook for approx. 30 -
March 06, 2015
Wings for the Weekend - New Recipe
LemonGrass Chicken Wings from Curtis Stone Shared by Jenn-Air Football season is over, and I thought I'd had my fill of buffalo wings...until now. Jenn-Air was nice enough to share the below recipes from celebrity chef Curtis Stone, and we're passing them on to you. It's a change of pace from the hearty, sauce laden buffalo wings you may be used to, but don't be deceived if you think this is going to be mild. The Green Curry Paste is Thai, and it can pack a wallop! The recipe for Curtis Stone's Wings below is accompanied by the recipe for his Green Curry Paste, and it looks yummy. If, however, you want to take a shortcut you should be able to find green curry paste at an asian grocer or even online. WINGS The longer it marinates, the more flavor the chicken takes on. Fire up the grill or broiler and cook as many as you need to satisfy that snack craving—double or triple the recipe for larger groups. Or as part of a meal, use chicken drumsticks, thighs, or breasts instead of wings and adjust the cooking time accordingly. Ingredients 12 whole chicken wings 1 cup plus 1 tablespoon Green Curry Paste 1 tablespoon butter, at room temperature Chopped fresh cilantro, for garnish 1 lime, cut into wedges Cut the chicken wings through the center joint to separate the drummettes. Transfer to a large bowl. Rub the chicken with 1 cup of the curry paste to coat. Cover and -
February 26, 2015
Be Good To Your Spices - They'll be Good You.
Solutions for your Spices It's time for Spring cleaning in your kitchen. Take a look at all those containers of spices on your spice rack. How long do you think you can keep them before they go bad? Forever? Yes, that's correct. Spices don't really "go bad", but on the other hand they don't "stay good". What happens is that they lose their potency. Here's the general rule: Whole spices can be used up to 4 years without a problem. Think of peppercorns for example. They'll last much longer if you don't grind them until you are ready to use them. Pepper flakes might only be useful for 1-2 years. Time varies depending on how you store them. Moisture and oxygen are their enemy, so keep your spices dry and sealed until you're ready to use them. After a quick check in my pantry I found this bottle of chopped parsley. Look at that date..."Best by Sep 08, 13". So this bottle is now a Gone Girl. Turns out that fresh parsley is in season anyway! (I know Parsley is not a spice, It's an herb. But the point is the same anyway.) While spices can lose their potency over time, they can't gain strength. The lesson here is to buy good spices. Below is a photo a spice vendor at her stall at a market in the South of France (Provence). I was in this midieval town on market day and took this photo. The spices here came mostly
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