I'm Back!

Happy New Year!

 

I am finally back in town and in the office. I went out to Denver to celebrate the holidays with my family and wound up getting sick and unable to return until now. There are so many things that we need to catch up with. We will be displaying Wolf/Subzero product at the NARI Trade Show this coming Monday; January 23rd from 2-8pm.  Look for us at the Cradle of Aviation in Garden City, NY- booth F4.

We are having our first Cook Off on Thursday, January 26th at 6pm. Cooking with Mamma is a “live” competition using Mamma Lombardi’s All Natural Sauce. We have 4 finalists who will compete before a panel of judges using their original recipes.  For details check our web site or facebook page. Any proceeds will go to Bethel Hobbs Community Farm which donates to local food banks.

I also wanted to share with you the one day that I was feeling good on my trip; a great place for breakfast or brunch. Lucile’s is located in Denver, Boulder, Longmont and Littleton in Colorado. Mouth watering homemade biscuits and luscious homemade beignets are just a few things on the menu. Just think about baking those biscuits in your ovens and deep frying the beignets in your deep fryers. You can do it too. 

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!