Rinse the parsley and remove as much water as possible by shaking into the sink (hold onto the stems). Pull the leaves from the stems and place them in the food chopper or processor.Cut the lemon in half and add the juice and zest from one half into the food chopper.
Save the other half of the lemon for garnish. Also add the garlic, olive oil, salt and pepper. Turn the chopper on until the parsley and garlic are finely minced and the mixture is well combined.
Slice and place the fish to a bowl or shallow dish and pour the lemon-garlic-parsley mix over top. Make sure both sides are covered. Some may run off but that is okay.
Spray the grill surface with non-stick spray and preheat for 5 minutes.
Crack the garlic cloves break them up slightly then rub the insides of a 9″x11″ baking dish. Set aside.
Peel and thinly slice the potatoes – @ 1/8″ thick. Put the sliced potatoes into a large bowl.
Season potatoes with sea salt, black pepper, and nutmeg. Get your hands in there and toss the slices to coat evenly. Slap a potato slice against your tongue to test for seasoning. It should be noticeably seasoned but not overpoweringly so.
Layer potatoes into prepped baking dish, smoothing the top so everything is fairly level. Pour cream over potatoes just to the point where you can press down on the top layer and the potato slices disappear under the cream. Give a couple presses down on the potatoes then taste cream for seasoning again. You should just marginally taste the salt. Add a sprinkle more if needed.
Put in the oven and bake for a total of about 1 1/2 hours (larger batches will take longer, of course). Every 20 minutes or so, open oven and with the back of a large spoon, break the crust the cream is starting to form. On the final “crusting breaking” the consistency of the cream should noticeably thicker and have absorbed into the potatoes a decent amount. For the final 20-30 minutes, leave everything untouched to form a golden top. Cream should be nearly all broke down and absorbed with just a bit of creamy, buttery-ness between the potato slices.
Remove from oven allow to cool a bit before serving. It will retain a napalm-like heat for at least 10-15 minutes.
Lay down newspaper on counter tops and peel potatoes over the newspaper. When all done – Roll up and compost or throw away~instantly clean counters!
If you are doing a large batch, put the peeled potatoes in a bowl of water to keep them from browning.
This is also a great time to hone your knife skills, but for a cheater method, slice with a mandolin or food processor slicing blade. Personally I prefer slicing by hand – it’s a bit meditative with the added risk playing with a sharp knife.
½ package Daiya vegan cheese or ½ mozzarella ball (either sliced or shredded)
Making the pizza
Preheat the oven to 450F or as hot as it will go, and if you are using a pizza stone, put it in the oven as it preheats.
While the oven is preheating, prepare the crust (according to directions) and toppings: thinly slice the tomato, chop the basil (a couple rough cuts through the bunch to break up any large pieces is fine) and either shred or slice the cheese.
Once the crust is ready, spread a layer of tomato sauce over the pizza, then place the tomato slices on top, spacing them out evenly. Distribute the basil evenly, followed by the mozzarella cheese.
Bake at 450F for 10-15 minutes, until the cheese is browned and bubbly. It takes longer than you think.
Slice and enjoy!
1 1/2 to 3 pounds salmon fillets, skin-on (figure 1/3 to 1/2 pound per person)
Canola, olive, or grapeseed oil
3/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
4 garlic cloves, minced
Basic teriyaki marinade:
1 cup soy sauce(use gluten-free soy sauce if cooking gluten-free)
1-inch nob of fresh ginger root, grated
4-5 cloves garlic, crushed
2 to 4 Tbsp brown sugar
Teriyaki marinade with mirin:
1/2 cup soy sauce(use gluten-free soy sauce if cooking gluten-free)
1/4 cup mirin (sweet Japanese rice wine) or seasoned rice vinegar
1/4 cup brown sugar
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
1/4 cup minced green onions
2 Tbsp vegetable oil
Pinch chili pepper flakes
Yakitori marinade with sake:
1/2 cup sake
1/2 cup soy sauce(use gluten-free soy sauce if cooking gluten-free)
1/2 cup mirin
2 Tbsp finely grated fresh ginger
2 cloves garlic, minced
A dash of red chili pepper flakes
1/4 cup white sugar
Combine marinade ingredients in a bowl. If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved.
Cut filles 1 1/2 to 2-inches wide. Place marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn’t run). Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade. Marinate for 20 minutes for a quick marinade (can do this at room temperature while you are preparing the grill) or if you have more time from 1-2 hours chilled in the refrigerator. Before grilling, remove fillets from marinade and discard marinade.
Prepare grill for high direct heat (if you are using a charcoal grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating). When the grill is hot (you should be able to hold your hand one inch above the grill grates for only 1 second), spray or brush oil generously on both sides of fish fillets. Place fillets on grill, skinless side down first, so that they can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart.
Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closes to the grill. Using tongs, and a metal spatula to help if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. If you are using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium. Close the grill lid.
Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done. Better to err on the side of undercooking the salmon, rather than overcooking. You can always put the fish back on the grill, but once a good fillet is overcooked, there’s nothing you can do.
Take a baking pan like the one you can see in the picture below. I suggest you to use an oven dish, because the last step of the recipe requires the oven. Pour some extra virgin olive oil into it. Add the clove of garlic to the pan. I love the garlic: I doubled the dose. Light up the fire and let the garlic brown slightly, with a moderate heat. The smell is great 🙂
Now add the rosemary, the green pepper in grains and the slices of meat. Now we take care of the meat slices. Be careful: they are very thin, so the cooking time will be very fast. As you may notice in the picture below I use to stack up the cooked slices in a side corner of my baking pan, where the flame doesn’t touch the surface.
You could even put the slices in a separate plate, outside the pan.Remember to add some salt while cooking the meat. At this point I suggest you to turn on the oven and set the temperature to 180 ° C (350 ° F). We’ll need it soon.
Now it’s time to cut in four parts the ripe cherry tomatoes. I’ve done it quickly in a side corner of my cutting board.Do the same with the ham and then add it to the meat, together with the tomatoes.Slice up the mozzarella as you did with the ham and the tomatoes.
Add the mozzarella to the pan. The picture below shows how the pan should look like… Of course the quantities of mozzarella, ham and tomatoes may vary according to your taste.Place the pan in the oven and let it there for five minutes, or until the cheese has melted over the tomatoes.
When you think it’s ready, remove the cooking pan from the oven and add the basil leaves. Your dish is finally ready!
A perfect summer cookout depends on more than just good friends and music. Many forget that kitchen tools can make or break the main attraction – food.
This summer, Gunter Wilhelm is offering quality kitchen tools for all of your chopping and slicing needs. Their quality tools are designed for everyone from a savvy grill master to the passionate home cook. Last month, Gunter Wilhelm sent me one of their most recognizable kitchen knives to try out for myself, the 8” Chef Knife Model 208.
The Chef Knife more than met my expectations. Since receiving it, I’ve used it for three separate occasions, each one utilizing it for a different type of meal.
First, I used my Chef Knife to slice uncooked meat before putting it in the grill. I love the handle; it’s shaped to provide a good grip while slicing.
The other two times I used my Chef Knife to dice fruits and vegetables – a perfect, sharp cut each time.
Gunter Wilhelm’s knives are very well-crafted. They are made from a high-carbon stainless German steel that will not weaken with day-to-day use. They offer the only products available that are both stainless steel and stick-resistant.
These tools are used by celebrity chefs, which include Food Network’s Chef Maneet Chauhan (Chopped) and Terry French (Extreme Chef). Gunter Wilhelm’s products come with a lifetime guarantee and are even used as the Official Cutlery of the World Food Championships.
Gunter Wilhelm carries products from cutlery sets to cookware. Right now, they’re featuring a special 4th of July sale! Check them out online today.
Chakapuli (Georgian: ჩაქაფული) is a popular Georgian stew made with beef, dry white wine, tarragon leaves, unripe (sour) green plums, green onions, green peppers, green coriander, garlic and salt. It is popular in the Spring when the plums are unripe.
Ingredients (6 servings):
700 grams of diced beef
150 grams of wild sour green plums
200 grams of tarragon
200 grams of green onions
150 grams fresh green coriander
2 green peppers
200 ml of white wine
30 grams of garlic
1 liter of water
salt (according to taste).
Do not add black or red pepper as this will affect the overall taste.
Add the diced beef to a deep pan. Pour in 200 ml of white wine and cook on a low heat until the wine reduces (usually 15-20 minutes). Stir occasionally with a wooden spoon.
Whilst the meat is cooking, pinch off the tops of the tarragon and strip leaves from their stalks. Chop the tarragon leaves (not too finely).
Finely chop the onions, coriander and green peppers.
Crush the garlic.
Add the chopped ingredients, garlic and plums to the pan containing the meat once the wine has reduced. Add 1 liter of water, cover the pan and cook on a low heat for about one hour.
Stir occasionally and add salt (according to taste) near the end of cooking.
Smoked baby back ribs have plenty of down-home flavor, but they require special equipment and take a while to cook on the grill; this oven-to-grill method can be done in stages, so there’s no need to baby-sit the ribs. First, coat them all over with a sweetly spiced rub, then roast them in the oven while you make a simple barbecue sauce. When you’re ready to serve, throw the ribs on the grill, brush with the sauce, and let the heat turn the sauce into a sticky glaze. Pass around some potato salad, grilled corn, and a roll of paper towels at the table.
Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.
Game plan: You can make the ribs through step 7 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about an hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour.
The sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using.
For the ribs:
3 tablespoons kosher salt
2 tablespoons chili powder
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons ground mustard
1 teaspoon freshly ground black pepper
2 full racks baby back pork ribs (about 5 to 6 pounds)
For the barbecue sauce:
1 1/2 cups ketchup
1/2 cup water
1/3 cup packed dark brown sugar
1/4 cup light or dark molasses (not blackstrap)
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons garlic powder
Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.
Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.
3. Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up.
Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it.
4. Cut 1 rack in half crosswise and place the 2 pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.
5. Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets.
Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
6. Heat the oven to 325°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
7. Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
For the barbecue sauce:
Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill.
To grill the ribs:
Heat a gas or charcoal grill to medium (350°F to 450°F).
Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes.
Transfer the ribs to a cutting board and cut the racks between the bones. Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.
30-Piece Kitchen Combo Set – 65% off normal retail !!
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Non Stick Stainless steel – super easy cleaning and non-stick performance and 5 ply construction – 430 induction grade stainless steel on the outside, then 3 layers of aluminum, then 304 mirror polished stainless non-stick stainless steel on food contact surfaces for superior cooking performance.
First cookware in the world that can cook meat from freezer to table in 12 minutes (because super highly electropolished mirror finish of the cooking surface and highly efficient heat transfer from the 5 ply construction)
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Combo Set Includes 30- Pieces:
Knife Set includes 19- Pieces:
Model 250 – 12PC Cutlery Set
10″ Chef Knife
10 ” Pointed Carving Knife
10 ” Boning / Fillet Knife
9.5 ” Offset Bread Knife
8 ” Butchers Cleaver
7 ” Asian Cleaver with dimples
7 ” Santoku with dimples
3.5 ” Paring Knife
8 ” Carving Fork
10 ” Diamond Steel
10 ” Honing Steel
Large Wooden Block
Modle 204 – 7PC Steak Knife Set
6 Steak knives
11 Piece Cookware System:
1.5 qt Sauce Pan w/standing lid
3.0 qt Sauce Pan w/standing lid
5.0 qt Casserole/dutch oven w/standing lid
3.0 qt Saute Pan w/standing lid
9.5″ Fry Pan
BONUS ITEM: insert steamer w/standing lid
MSRP Price: 2,337.00
Online Direct Discount Price: $1,399.00 SPECIAL PRICE: $899.00