Posts Tagged ‘grill’

Red Monkey Seasoning and Rubs

July 4, 2011

I stumbled across the Red Monkey website over 2 months ago and they graciously sent me a few samples to try. I’ve been using them in a variety of recipes from commercial to home use and each seasoning is loaded with flavor.

The main three that I have utilized are:

Mango Habanera – a delicious blend of sea salt, dried mango, orange peel, spices, peppers, smoke, garlic and a few other spices.

Smoked Paprika and Roasted Garlic – a nice blending of sea salt, garlic, smoke, onion paprika and select spices.

Hickory Smoked Balsamic – a perfect blend of sea salt, dehydrated garlic, spices and herbs, dehydrated onion, apple cider vinegar powder, ground mustard, citric acid, and balsamic vinegar powder.

I used the seasonings on chicken, ribs, steaks, pork loins and chops, fish, lobster, shrimp, vegetables, dips, sauces, gravies and the list goes on. Don’t take my word for it, go online and look up the seasonings and pick up some to try. They are certainly worth it, and at $3.99 a bottle they go a long way. They also carry foodservice sizes in a few of their blends if you need larger quantities. I’ve been using the smaller bottles but will be placing an order for foodservice sizes in the next two days. I really hope they have the Roasted Raspberry Chipotle in stock so that I can try out on some smoked pork or beef brisket.

Try taking 1 tablespoon of the Smoked Paprika and Roasted Garlic seasoning and add it to 1/2 cups of sour cream, 1/2 tsp lemon juice, and 1/2 cup Greek yogurt. Mix well and allow to sit for at least 3 hours for seasonings to blend. You can add more or less according to your personal taste, just remember that the flavor will intensify as it sits in the fridge.

Stay tuned in for more ideas and recipes featuring Red Monkey seasonings!

Grilling up the summer!

June 15, 2011

Head to your local market, food pantry, garden, farmers market or snag some fresh produce from your neighbors garden if they are away! In any case pick some fresh ingredients, lightly season them and fire up the grill and get it smoking hot.

Sear the veggies to your desired doneness and then dress with a bit of freshly diced scallions or shallots, some grated Wisconsin cheese and drizzle on a touch of aged balsamic vinegar!

Have at it and be creative, leap before you look and grill until you can grill no more! Then grill again!

June 11, 2011

If it were not for Auguste Escoffier we would be eating to get by or simply eating as a fact of life. Food takes on a different flavor when treated with skill and understanding. All too often quality food is purchased, hidden away in a bag or drawer in the fridge, pantry or cupboard and left to the demise of time.

For some they like to look over Good Housekeeping, GQ, Taste of Home and magazine of all style of food presentation offering up a variety of cooking techniques. Suffice to say Auguste went down that path before any of these modern day versions of the quick fix recipe came to print. In 1903 he published what I believe is the mother of all magazines, cookbooks, guides and articles on taking cooking seriously.

True, I like to have fun in the kitchen but when the oil hits the skillet I like to rely on basic foundation principles. So when the latest copy of Le Guide Culinaire hit the bookshelves I was more than interested in using it for classroom instruction, and was beyond excited when a good friend from John Wiley & Sons, Inc contacted me to see if I would like to use it for educational purposes.

In the next several months I will digest the recipes as Auguste had written them, then later revised a second, third and lastly in 1921 for a fourth time. I’m also looking forward to imparting some of Escoffier’s time tested culinary skills to those paths i cross during my travels.

Grill Charms

March 24, 2010

Once in a while certain items come along and you think, WOW, why didn’t I think of that. These Grill Charms are one of those thoughts. Take a simple concept, flesh it out make it out of high grade metal and you have a quality product. Now instead of cutting into every steak to see which is rare and which is medium you can insert these charms into the meat and keep track of temps and flavors from grill to table.

Not only are they great for steaks, but chicken, pork chops, turkey cutlets and even hamburgers. The charms do not slide out out thanks to the simple cut edges on the sides of the charm. No they are not tie tacks, nor are they small branding irons for the meat; simply insert into the meat, season as you do normally and then grill to your desired doneness. Then have no fear of stacking together on one plate because each piece of meat has a marker that will clearly state the cook’s intentions. I thought for sure the burgers done up with the charms would loose one or two when flipped but they stayed securely in place and made it to the table without any problems. Each guest was happy to see that the meat did not have to be cut or pulled apart to test doneness, nor were the charms hard to pull out before eating.

Another nice feature is the ability to change up seasonings without worry. I love my grilled proteins highly seasoned and my guests not so much, so I push these little charms into the low heat seasoned meats and now when I’m done grilling I can simply point out the charm that the guest selected without them worrying about burning off their tongue. This also helps many guests with allergic reactions to gluten or nuts. Now, by placing a charm into their cut of meat you can know let them know that you followed it from grill to table without any possible marinades or seasoning that wold cause an allergic outbreak. You simply keep those cuts away from the others and offer your guests a piece of mind with an excellently cooked piece of meat.

Grill Charms are an inexpensive and fun way to stay safe and have fun when grilling! They are easy to clean up in the dishwasher or by hand and ready to go at the next outing. I highly recommend these to anyone needing to mark their grilling territory!

When you need need to know, and don't want to cut!

City Chicken

January 5, 2010

I’m looking for all variations out there on City Chicken. Do you like it pork only or pork and veal? Do you grill, broil, pan fry, roast or saute your skewers. Do you prefer metal skewers or wood, or even sprigs of fresh herbs as skewers. Lastly do you make a gravy with the drippings or do you have them by themselves.

Le Gourmet Chef

December 16, 2009

I’m really excited to be working with Le Gourmet Chef this weekend, utilizing some really great cookware and sauces to come up with some new twists on Panini recipes.  You will never look at Turkey or ham in the same way again!