What happens when you put a great piece of pizza dough some tasty sauce mixed with pepperoni and some cheese in mini pie maker? Come by the class and find out. Here is a hint it is might tasty!!
Cooking Class on Sunday at William Sonoma in the District in Green Valley in Henderson NV @ 12 noon
Saturday, August 13, 2011
Friday, August 12, 2011
Grill Check time
Summer is usually a very busy time for the grill. Now is a good time to take an extra hour to clean and check for any issues. If you have a gas grill, make sure to clean under the burners. That area can accumulate grease and debris that can flare up. Also check your gas lines, regulators and tanks. If you see any cracks or signs of wear in your gas lines, it is time to replace them.
The surface of the grill can be cleaned with oven cleaner if needed. But you must rinse it at least three times and get any residue off the grill or your first food will be ruined. Once the grill is cleaned, crank it up and let it get hot to burn off any residue that you may have missed. Do this for any grill - gas or charcoal or wood fired.
Lastly, do not forget the inside of the cover. My grill also serves as a smoker so the inside will not get shiny, but I can make sure that it is free of any combustible material.
If you do this at least once a year your grill will last longer and be safer. Don't forget to clean the outside too.
The surface of the grill can be cleaned with oven cleaner if needed. But you must rinse it at least three times and get any residue off the grill or your first food will be ruined. Once the grill is cleaned, crank it up and let it get hot to burn off any residue that you may have missed. Do this for any grill - gas or charcoal or wood fired.
Lastly, do not forget the inside of the cover. My grill also serves as a smoker so the inside will not get shiny, but I can make sure that it is free of any combustible material.
If you do this at least once a year your grill will last longer and be safer. Don't forget to clean the outside too.
Thursday, August 11, 2011
Chicken Wings
I think everyone I know likes chicken wings. One of the methods I use to make sure they are juicy and tasty is to brine them. In fact I have some in a nice brine right now for later. I do use my deep fryer but you could also use an oven. I do not recommend a microwave unless you are just heating them up. Regardless of your cooking method, brine adds a lot of flavor. I use kosher salt and warm water. Once the salt is dissolved, I will add some herbs and garlic depending what the final finish is. Dissolve all of your seasons and then pout over the wings in a freezer bag set in bowl. Place the wings in fridge for at least 6 hours. Turn the bag over a few times to make sure that all the wings get some seasoning. When you are ready to cook - drain and pat the wings dry. Whatever method you use make sure the wings are done to the right temperature.
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