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March 19, 2016
Spring Time is Grilling Time
The Best Selection of Oudoor Grills is at UAKCWe're on Daylight Savings time. March Madness is here. Easter is next week. What time of year is it? Spring!! That means its time to get your grill ready. Or maybe, it's simply time for a new grill. If you're in the market for a new grill, make Universal Appliance and Kitchen Center your first stop. They have a huge selection of the best outdoor griils for a variety of needs and preferences. But while you're here, take a look at this terrific recipe for Lemon Chicken on the grill. Here's a great recipe from DCS, a California favorite in outdoor grillsGrilled Lemon Chicken with RosemaryINGREDIENTS1 (3 and 1/2 to 4 pound) whole chicken, giblets discarded3/4 cup sugarSalt and pepper2 lemons1 tablespoon vegetable oil2 teaspoons minced fresh rosemary1 and 1/2 teaspoons Dijon mustard2 tablespoons unsalted butterINSTRUCTIONS With chicken breast side down, using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Using fingers and shears, peel skin off chicken, leaving skin on wings. Tuck wings behind back. Turn legs so drumsticks face inward toward breasts. Using chef's knife, cut 1/2-inch-deep slits, spaced 1/2 inch apart, in breasts and legs. Insert skewer through thigh of 1 leg, into bottom of breast, and through thigh of second leg. Insert second skewer, about 1 inch lower, through thigh and drumstick of 1 leg and then through thigh and drumstick of second leg. Dissolve sugar -
January 31, 2016
Football Fever and New Appliances from IBS/KBIS
Great Recipe for the big game How to Make Sweet Potato Fries With Garlic + HerbsINGREDIENTS2 Pounds Orange Sweet Potatoes 2 Tablespoons Olive Oil ¼ Teaspoons Sea Salt 3 Tablespoons Parmigiano-Reggiano Cheese 2 Tablespoons Flat-Leaf Parsley (chopped) 1 Garlic Clove (minced) Gather your ingredients. Preheat oven to 450 degrees. Rinse and dry your sweet potatoes. Cut them lengthwise and slice them 1/2 inch thick, cutting them into small pieces, 3 inches long. Place potatoes in a medium sized bowl. Drizzle with olive oil and mix to coat. Sprinkle with coarse sea salt. Spread the potatoes out evenly on a baking sheet, lined with parchment paper. Roast for 20-25 minutes, turning them over 1/2 way through until the potatoes are browned on the edges and tender. While the fries are cooking, roughly chop 2 tablespoons of parsley. Mince 1 clove of garlic. Grate 3 tablespoons of Parmigiano-Reggiano Cheese. Toss warm fries with cheese, parsley + garlic. Enjoy! Recipe inspired by: Snapguide and http://www.williams-sonoma.com/recipe/sweet-potato-fries-garlic-herbs.htmlNew Under Counter Appliances at UAKCUnder Counter Refrigerator and Freezer OptionsThere has been a trend over the last few years to locate more appliances conveniently under a counter in a wall cabinet or even in an island. Appliance manufacturers have long offered undercounter refrigerators, icemakers, and wine coolers. Now, we're seeing expanded offerings in undercounter freezers, beverage centers, and refrigerator or freezer drawers. Here are two examples of Universal Appliance and Kitchen Center brands that have an assortment of undercounter appliance offerings:Marvel "The new handcrafted Marvel and Marvel Professional -
August 20, 2015
Roast Chicken Dinner from WOLF Appliances at UAKC
Reclaim the Kitchen with Wolf Ranges and Ovens Two days ago we gave you the recipe for the Roast Chicken pictured below (click on the link Roast Chicken for the recipe). Today we're adding the recipe for the Potatoes and Asparagus (thanks to Sub-Zero/Wolf). Roast Chicken with Potatoes and Asparagus Potatoes and Asparagus For the potatoes:1½ pounds small Yukon gold potatoes1 tablespoon of fresh thyme, chopped1 tablespoon olive oilKosher saltFreshly ground black pepper For the asparagus:1 pound asparagus spears, ends trimmed Wash and dry the potatoes and then quarter them with a small paring knife. Place the quartered potatoes in a medium sized work bowl. Add the remaining ingredients and toss to combine. Pour the potatoes on a baking sheet lined with parchment paper (this will ease clean up and keep the potatoes from sticking to the pan). Without preheating, place the chicken and potatoes into the oven. Select the convection mode and set the temperature to 375°F. Set a timer for one hour. After one hour, remove the chicken and potatoes from the oven and place the pans on a heatproof surface. Use a thermometer to make sure the chicken is cooked thoroughly. Tent the chicken and potatoes with foil and allow to rest. Prepare the asparagus by steaming. Steam the asparagus until the desired doneness is achieved. Season with salt and freshly ground black pepper. Cut the chicken into quarters and serve alongside the potatoes and asparagus NEW REFINEMENTS, STILL UNMISTAKABLY WOLF Long before there were "pro look" -
August 17, 2015
Roasted Chicken in a New Wolf Oven
Reclaim the Kitchen with Wolf OTHERS DO OUR COOKING FOR US. Did you know in 1900 we ate 98% of our meals in our homes? Today, it’s less than 50%. We spend hours watching cooking shows but a mere 31 minutes a day preparing meals ourselves. There is a solution, though. Reclaiming your kitchen is easy. Just cook. Here's a recipe from Wolf for delicious roasted chicken with roasted potatoes and asparugus. The roasted chicken recipe and preparation are below. Access the recipe for the roasted potatoes and asparagus from reclaimthekitchen.com: ROASTED CHICKEN INGREDIENTS: For the chicken:1 whole chicken (3½ to 4 pounds)1 small bunch fresh thyme sprigs1 tablespoon olive oilKosher saltFreshly ground black pepper DESCRIPTION: Serving four people, this meal is easy to bring together. By using a method called "spatchcocking," as well as not needing to preheat the oven, you can put a great dinner on the table in about an hour.PREPARATION: First spatchcock the chicken. This is a simple and effective way of roasting a chicken in less time than a whole chicken traditionally takes. To prepare the chicken, place it on a cutting board breast side down with the thighs towards you. Beginning at the thigh end, use a pair of kitchen shears and cut along one side of the backbone. Turn the chicken around, so the thighs are away from you and cut along the other side of the backbone. The backbone can be discarded or saved for making stock. Flip the chicken over and -
July 24, 2015
True Refrigeration Recipes and Refrigerators
Cool Recipe from True Refrigeration Here's a cool summer recipe from our friends at True, a company that knows a thing or two about cool. After enjoying the chilled pea soup from the recipe below check out the True Beverage Dispenser featured here. It's quite a cool product by itself. CHILLED PEA SOUP WITH FRESH MINT Makes 4 Servings INGREDIENTS 1 tablespoon light olive oil 3 cups water1 large shallot- chopped 30 leaves of fresh mint1 lb. peas- fresh or best quality frozen1/4 cup heavy cream1 cup Idaho potato- cut into 2" piecesSalt and pepper to taste INSTRUCTIONS In a heavy bottom sauce pan sauté on low heat the shallot in the olive oil until tender and translucent. Add the potatoes and the water. Bring to a boil then turn to a simmer cook until the potatoes are fork tender. If your peas are frozen, keep them frozen. If the peas are fresh, keep them very cold in the refrigerator. Place the frozen or very cold peas and mint in a blender. If the amount of peas you are using exceeds over half of your blender pitcher work in multiple batches. Bring your potato liquid back to a boil. Add the very hot potatoes and liquid to the blender with the peas, using just enough liquid to cover the peas. Cover the blender and working very carefully pulse the blender a few times until you are certain the liquid will not come out of the top of the blender. Blend -
June 21, 2015
Summer Grilling Recipe and Great DCS Grill
Grill Corn this Summer on a New DCS GrillDCS GRILLS FOR SUMMER GRILLING DCS Outdoor Grills are a historic Southern California brand. Famous here and still buiilt here, they're now available across the nation as part of Fisher-Paykel an international appliance manufacturer. Here's a fully featured 48" Gas grill with side burner shown with optional cart. Whether you need a cart or plan to build it in, the full line of DCS grills is available at Universal Appliance and Kitchen Center. Click below to go directly to our webpage featuring the full collection of DCS Grills or Click on the Model # to go directly to this model:DCS GRILLS AT UAKCBGC48-BQR-N 48" Grill with Side Burner and Optional CartBURNERS 3 @ 25000 BTU Integrated side burners 2 @ 17000 BTUPERFORMANCE9V battery ignition Available in built-in or on cart applications Available in natural gas or LPGCeramic radiant technology Designer metal control knobsDouble sided stainless steel grilling grates (36" & 48" models only) 304 grade SS Grease management system™Heavy duty rotisserie motor 120v 60 Hz Integrated rotisserie burner 14000 BTU Natural gas Removable Stainless Steel warming rackSmart Beam™ grill light Stainless steel drip trayGrilled Corn with Mango-Habanero ButterPerfected in Food & Wine KitchensCONTRIBUTED BY BOBBY FLAY for Food & Wine MagazineThe Fourth of July is just around the corner. How does grilled corn on the cob sound with a recipe from master chef, Bobby Flay? Thanks to Bobby and the folks at Food &Wine Magazine for sharing this great summer grilling idea:INGREDIENTS1 -
May 26, 2015
What's for Breakfast?
Bon Appetit Breakfast SandwichIf it looks this good...well, you guessed it - IT IS GOOD. Breakfast is one of my favorite meals. (Can you guess the other two?) OK, enough guessing. There's no guesswork in this recipe. Enjoy!!IngredientsSERVINGS: MAKES 1 Unsalted butter 1 English muffin, split 1 BA Breakfast Sausage patty 2 slices American cheese 2 large eggs, beaten to blend Kosher salt and freshly ground black pepper Handful of chopped fresh chives Hot sauce and honey (for serving; optional)PreparationGenerously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.Top with chives and fold eggs over to make a half moon; fold in half again. To serve, top bottom half -
May 10, 2015
Fantastic Frittata Recipe
Tasty Breakfast or Brunch Frittata Recipe We're always looking for tasty recipes to share, and we appreciate getting some really great ones from our top brands. Here's an awesome frittata recipe from Thermador. While we may be a little late for Mother's Day, this recipe is perfect for any special breakfast or brunch occasion. Thanks to Thermador for the recipe and and be sure to take a look below at their new Pro-Harmony 30" wide, 24" depth range that gives you Pro performance, yet fits in a standard kitchen range opening. Goat Cheese and Spinach Frittata Enjoy this frittata as a breakfast or brunch main course. Add any of your favorite vegetables along with the spinach, including mushrooms, onions, slices of heirloom tomatoes, bell peppers or asparagus. Serves: 6 10 large eggs ¼ cup milk ¼ teaspoon kosher or sea salt, or to taste ¼ teaspoon fresh cracked black pepper, or to taste 2 tablespoons butter, divided 3 cups fresh spinach leaves, tough stems removed 4 ounces goat cheese, crumbled (optional) serve with toast, fresh tomatoes or fresh fruit Pre-heat oven to 425 degrees F. In large bowl, whisk together eggs, milk, salt and black pepper. Heat a 10" cast iron or oven proof skillet on medium-high heat. Melt 1 tablespoon of butter, then add spinach leaves. Saute spinach until wilted, about 1 -2 minutes. Melt remaining 1 tablespoon butter, then pour in the egg mixture. Stir egg mixture and cook untouched for about 20 seconds or until the sides -
May 06, 2015
Fantastic Garlic Shrimp Recipe
Shrimp Lovers and Garlic Lovers Unite Thank you GE for this awesome recipe Do you like Shrimp? Do you like garlic? If the answer to both of these questions is yes, you're going to love this Grilled Lemon Garlic Shrimp recipe from GE. My wife has an awesome Shrimp Scampi recipe that she makes on special occasions, so I KNOW that I'm just goint to love the combination of Grilled Shrimp, Lemon, and Garlic. Now, I have a recipe that let's me grill shrimp using two of the major ingredients from Shrimp Scampi. Just a word from our sponsor :-) No grill? Then check out the awesome grill below from GE Monogram: Features: 2- 25k BTU Stainless U-Tube Burners 15k BTU Infrared Rotisserie Burner 25k BTU Infrared Searing Burner Stainless Drop-In Smoker Box Fully Factory Assembled Grilled Lemon Garlic Shrimp Recipe I'm dying to try this new recipe. Why not join me and share your results in the comments section below? INGREDIENTS: 1 pound large shrimp, peeled and deveined 1/2 cup olive oil 4 cloves garlic, minced 1/4 cup lemon juice 1 tablespoon snipped fresh parsley Fresh spinach leaves Grated Parmesan cheese METHOD: Combine olive oil, garlic, lemon juice and parsley in a large zippered bag or container with a cover. Place shrimp in the mixture and let marinate in refrigerator for 30 minutes to 1 hour. Thread shrimp onto skewers and discard marinade. Grill over medium heat for about 6 minutes until pink and opaque. Serve over spinach leaves -
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
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