The Bustle of the Holidays are Upon Us

I went to get my haircut this morning and the discussion was all about the upcoming holiday season. We talked about who was going where and who was cooking what. It led me into a discussion about how the preparation can be a bit simplified by the process of convection.

Some people were amazed at how you can cook many of your side dishes and desserts all at the same time. You can even cook some of your sides along with your turkey if there is enough room. It seems that many people purchase ovens with great features such as convection and don’t ever use them. Convection is the way to go. It is nothing more than circulating hot air by a fan system which results in no flavor transfer. This way of cooking enables you to do multi-level cooking.

If you are in the market for a new oven, make sure you ask about convection. Almost all the brands offer that feature on their ovens or ranges. Some popular brands are Electrolux, Thermador, Wolf, Dacor, GE, Bosch, and Frigidaire. If you purchase an oven or range from us, we will give you a complimentary convection cooking class with a professional chef. That is always informational and a delightful dinner treat.

Until next time – Happy Cooking!

Calamari with a Twist

Corporate Chef Eric Morales from Bosch, Thermador, and Gaggenau was recently in our showroom doing a product demonstration. He continues to WOW our clients with his culinary expertise. I thought I would like to share his calamari recipe with you because it does have a unique twist to it. It always comes out perfect in our Gaggenau deep fryer. 

 

Give it a whirl and let me know what you think. 

 

 

FRIED CALAMARI 

 

 

INGREDIENTS:

• Calamari
• Mixture of half flour and half GRAHAM CRACKER CRUMBS (ah! The secret ingredient)
• Sauce: Mayonnaise, anchovy paste, fresh lemon juice, parsley, chopped garlic
• Oil for frying such as canola, peanut, vegetable, or Mel fry - not olive oil  

DIRECTIONS:

Make sauce ahead of time. No set amounts just prepare to individual taste. Mix together mayo, anchovy paste, fresh lemon juice, parsley and chopped garlic.

 

Make sure the calamari is cleaned. Heat oil in deep fryer.

  

Mix together the flour and graham cracker crumbs. Coat calamari in the mixture. Fry the calamari a batch at a time. Serve with sauce for dipping. Enjoy!  

 

Until next time – Happy Cooking!