Recipe

Follow-Up to Espresso-Rubbed Pork Chop RecipeGreat Vegetable July 4th Side DishWe recently shared a recipe for Expresso-Rubbed Pork Chops from True Residential. Now, here is their recipe for Grilled Summer Vegetables with Couscous - a great companion to the pork chops. But first, a word from the people who shared these recipes - True Refrigeration:True Mise en PlaceFrench for "put in place", the term means so much more. As True describes it:"To practice mise en place is to gather and arrange necessary ingredients and tools—and not just to gather but to “work clean,” keep the cooking space uncluttered and balanced, a harmony of chef, tools, ingredients, and space."The True 42 is not just a full-size built-in side-by-side refrigerator, it incorporates the True Professional technology and quality that you'd expect to find in a professional kitchen. More than that, it's designed in accordance with mise en place principals. Now, the best residential kitchens can have a refrigerator inspired by the best chefs in the world. To find out more about using True in your home chef's kitchen schedule an appointment with the experts at Universal Appliance and KItchen Center.   PEARL COUSCOUS WITH GRILLED SUMMER VEGETABLESSERVING SIZE: 4INGREDIENTS1 package of plain pearl couscous4 Roma tomatoes sliced crosswise1 small eggplant sliced lengthwise½ cup of olive oil1 zucchini sliced lengthwise 1 tablespoon of chopped garlic1 yellow squash sliced lengthwiseSea salt and fresh ground pepper1 red onion sliced crosswise1 tablespoon of chopped fresh rosemaryPREPARATIONCook the couscous according to package instructions. Keep warm.Mix olive oil with garlic

We loved this in 2015 - Worth sharing againGreat Pork Chop Recipe from True-RefrigerationEnjoy your Upcoming July 4th Celebration from UAKCI just love grilling pork chops, but frankly I'm getting tired of using my tried and true grocery store Montreal Grill Seasoning. After a while everything tastes the same. So, I was delighted when I came across this Pork Chop Rub from our friends at True Refrigeration.They seem to be very dialed in with a rub that's going to add some (not too much) heat, as well as the hearty, earthy espresso/coffee flavor from ground coffee beans. We're going to follow this up with a recipe for a nice side dish that will go perfectly with the chops, so check back at this blog in a couple of days. The side dish recipe is also from True Refrigeration.ESPRESSO-RUBBED PORK RIB CHOPMAKES 4 SERVINGSINGREDIENTS1 tablespoon finely ground coffee or espresso 1/2 teaspoon cayenne pepper2 teaspoons dark brown sugar 1/8 ground coriander2 teaspoons chili powder 1/8 tablespoon turmeric3/4 teaspoon fresh ground black pepper (4) 12 oz. pork rib chops or 4lbs. pork tenderloin or loin1/2 teaspoon garlic powder Kosher salt1/2 teaspoon onion powderINSTRUCTIONS Combine all spices, except the salt, in a mixing bowl to create a dry rub. Then, rub the pork on all sides. Cover and refrigerate overnight or for at least 4 hours. One hour before grilling, pull the pork from the refrigerator and season well on all sides with salt. Let sit at room temperature for an hour while

Commander's Palace Soufflé RecipePrepared in Jenn-Air OvenCommander’s Palace in New Orleans opened in 1880. It soon became a New Orleans institution and then an American one.In almost a century and a half, the generations of staff at Commander’s have developed, honed, and perfected many recipes. Want the best Bloody Mary in America? Go to Commander’s where you can enjoy that beverage in their gracious restaurant setting.After your meal, surely you must sample the best of their desserts, this magnificent bread pudding. Actually, you don’t have to go to New Orleans. You can make this opulent treat right at home.The preparation requires a double-dip in your oven: first baking a bread pudding, then combining it with meringue for a second quick but definitive round of heat.But what kind of heat? The perfect meringues you see were baked in our Jenn-Air® Steam and Convection Oven. For this dessert, you don’t want the steam feature for the meringue, but you do want that convection heat, driven by a powerful fan system, generating a grand meringue finale. A Parisian pastry chef could do no better. The combination of this recipe and the Jenn-Air® oven, with its powerful flow of uniform heat, is deliciously formidable.The recipe title and the recipe shown below mention a whiskey sauce. This dessert is rich enough that you can skip the sauce which is quite whiskey intense. A trait of New Orleans, I suppose. You can reduce the amount

GE Appliance Co. Has GOOD TASTEHave a Great Pork Tenderloin for your family this WeekendWe love a good pork tenderloin, so we were delighted when we came across this really great recipe from GE. It's really easy, and full of flavor. We've also got a bonus recipe coming soon that you're going to love. Full of flavor, this roasted pork tenderloin is simple and versatile. It’s a delicious dinner, perfect for any season or occasion. Plus, any leftovers make great sandwiches the next day! DIJON-THYME ROASTED PORK TENDERLOINIngredients4 cups lukewarm water4 tablespoons kosher salt1 or 2 pork tenderloins, about 2 pounds total2 tablespoons Dijon mustard1 tablespoon fresh thyme leaves (from 4 springs of thyme)2 cloves garlic, minced1 teaspoon black pepperZest of one lemonOlive oil Sauce1 teaspoon thyme1/3 cup dry white wine1 tablespoon lemon juice2 teaspoons Dijon mustard1 teaspoon salt½ teaspoon pepper2 tablespoons cold butterMethod:Combine the water and salt in a large container. Whisk until the salt is completely dissolved. Submerge the tenderloin in the brine and cover with plastic wrap or a lid. Refrigerate for at least 8 hours or overnight.Heat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Remove the tenderloin from the brine and pat dry with paper towels. In a small bowl, make a paste out of the Dijon, lemon zest, garlic, thyme, 2 teaspoons olive oil and pepper. Rub the paste evenly over the pork. Let the tenderloin sit for about 15 minutes.Add remaining olive oil to a large

Grill Corn this Summer on a New DCS GrillHere's one of our favorite grill companies, DCS, that keeps delivering a great product. This writeup. from 2015, is updated. No better time to get ready for Summer than right now at the end of May. Nice recipe for grilled corn on the cob included below:DCS GRILLS FOR SUMMER GRILLING DCS Outdoor Grills are a historic Southern California brand. Famous here and still buiilt here, they're now available across the nation as part of Fisher-Paykel an international appliance manufacturer. Here's a fully featured 30" Gas grill shown with optional cart. Whether you need a cart or plan to build it in, the full line of DCS grills is available at Universal Appliance and Kitchen Center. Click below to go directly to our webpage featuring DCS Grills:DCS GRILLS AT UAKCBGC30-BQ-NDCS Outdoor Grills are simply the most advanced grilling system available for on-cart or built in applications. At DCS we combine the latest grilling technology and innovation to deliver the ultimate in outdoor cooking performance and control. Every DCS grill is handcrafted and constructed entirely of heavy gauge type 304 stainless steel.Grilled Corn with Mango-Habanero ButterPerfected in Food & Wine KitchensCONTRIBUTED BY BOBBY FLAY for Food & Wine MagazineHow does grilled corn on the cob sound with a recipe from master chef, Bobby Flay? Thanks to Bobby and the folks at Food &Wine Magazine for sharing this great summer grilling idea:INGREDIENTS1 mango, peeled and coarsely chopped1/4 cup mango nectar1 tablespoon honey1/2 habanero chile, seeded1

Shrimp Scampi RecipeGreat Recipe from Wolf shared by UAKCShrimp Scampi This garlicky, lemony shrimp dish is a classic best served with plenty of crusty bread to sop up the sauce. The cooking process moves as quickly as a stir-fry, so you’ll want to have all your ingredients prepared in advance and ready to go.Preparation MethodHeat the oil in a large skillet or sauté pan over medium heat until it shimmers, 1 to 2 minutes, then add the shrimp. Cook, stirring often, until the shrimp start to curl and turn pink, 1 to ½ minutes.Add the garlic and cook until fragrant, about 30 seconds, then add the tomatoes and cook for 30 seconds more. Turn off the heat and stir in the lemon juice and vermouth. Add the butter, stirring it into the sauce until it melts. Stir in 1 tablespoon of the parsley and season with salt and pepper. Sprinkle the remaining 1 tablespoon of parsley over the top and serve.SERVES 4INGREDIENTS2 tablespoons extra-virgin olive oil1 pound (21 to 25 count) shrimp, peeled and deveined3 garlic cloves, minced2 large plum tomatoes, peeled, seeded, and diced2 tablespoons fresh lemon juice2 tablespoons vermouth or dry white wine2 tablespoons unsalted butter, cut into 4 pieces2 tablespoons finely chopped fresh parsleyKosher saltFreshly ground black pepperRecipe courtesy of WolfFor all your major appliance and decorative plumbing needs call or visit the professionals at Universal Appliance and Kitchen Center today.   

Great Lamb RecipeJenn-Air Oven Microwave ComboI ran across this terrific recipe online. The author was kind enough to let me reproduce it here. Even though Easter has passed, it's still a great time for spring lamb. Also, this recipe shows how versatile the Jenn-Air oven really is. Of course, I'm biased. I had this same Jenn-Air oven in my last home. I loved it, and in full disclosure I previously worked for Jenn-Air. Here is the article/recipe in its entirety: Easter is the first great culinary weekend of the year. And it brings up that basic question: ham or lamb. This year it was lamb and it will be lamb next year, too. And, during the rest of the year, when we want a spectacular feast, lamb will be on our list. The lamb spent five hours in our Jenn-Air® Microwave/Wall Oven with V2™ Vertical Dual-Fan Convection System. This oven has all the space needed to hold a leg of lamb, in this case a very big 12-pound leg of lamb. With the space and circulation of the Jenn-Air® dual-fan convection system, our roast achieved a perfectly uniform heat treatment. After five hours, the meat was done, no pink, but still moist. That strong, consistent, uniform heat is the secret to success of this recipe.The recipe is titled Five Hour Lamb with Potato Gratin. Usually, “gratin” denotes adding cream and cheese to produce some rich, succulent potato extravaganza. Not here. No dairy at all. Just the lamb. Those potato slices

Bon Appetit Breakfast SandwichIf it looks this good...well, you guessed it - IT IS GOOD. Breakfast is one of my favorite meals. (Can you guess the other two?) OK, enough guessing. There's no guesswork in this recipe. Enjoy!!IngredientsSERVINGS: MAKES 1 Unsalted butter 1 English muffin, split 1 BA Breakfast Sausage patty 2 slices American cheese 2 large eggs, beaten to blend Kosher salt and freshly ground black pepper Handful of chopped fresh chives Hot sauce and honey (for serving; optional)PreparationGenerously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.Top with chives and fold eggs over to make a half moon; fold in half again. To serve, top bottom half

Get your countertop appliances at UAKCSub Zero Wolf is famous for their Built-In Refrigerators and Professional Style Ranges, but that's not the end of the story. Wolf also has a collection of top notch high-end countertop appliances. They're perfect for a Holiday Gift AND they're available at Universal Appliance and Kitchen Center. Wolf countertop appliances include a countertop oven, 4-slice and 2-slice toasters, and blender. Here are just two of the collection: With the Wolf Gourmet blender and countertop oven working together, the possibilities are endless. Roasted vegetable soups, classic coffee cakes, hearty frittatas, savory pies, and streusel-topped muffins are just the beginning. Here's a recipe for Grandma's Apple Cake:BEFORE YOU STARTPreheat the oven to Bake 350°F. Grease the bottom and sides of a 9-by-13-inch baking pan with the softened butter. Set aside.PREPARATION METHODAdd 1 cup almonds and rolled oats to the blender. Select Manual/Lo and press start. Gradually increase the speed to Speed 8 and blend until almonds and oats are finely ground, about 20 seconds. Transfer the mixture to a large bowl. Add flour, brown sugar, baking powder, cinnamon, salt and baking soda. Whisk to combine. Set aside.Add oil, sour cream and apples to the blender in the order listed. Select Manual/Speed 5 and pulse until smooth. Add eggs and vanilla and pulse to combine. Transfer dry ingredients to blender and pulse just until combined. Pour batter into buttered baking dish. Sprinkle remaining ½ cup sliced almonds evenly on top of batter.Bake until tester inserted into the center

New Upgrade to BlueStar Sealed Burner Gas Ranges21,000 BTUs on Sealed BurnersBlueStar® has announced new, more powerful 21,000 BTU burners in its sealed burner gas range line. These burners are among the most powerful in the industry on a sealed burner range. Now, for a limited time, the Sealed Burner Series can be customized with color. Customers can choose among over 750 colors. Call or visit one of the UAKC showrooms today to discover how you can take advantage of this free offer.Summer Recipe: Steak and Mushroom KabobsRecipe thanks to Kalyn's Kitchen® KalynsKitchen.com and BlueStar®Meat-eaters love a juicy steak on the grill, and who doesn't love grilled mushrooms, and this is a recipe that combines both these grill-time favorites into easy kabobs that are delicious and quick. You start with pieces of tender steak, marinate them for one hour in a flavorful mixture, add the mushrooms to marinate for another hour, and then grill and enjoy!Steak and Mushroom Kabobs(Makes about 4 servings)Ingredients:16-20 oz. Top Sirloin, New York Steak, Tri-Tip Steak, or Petite Sirloin (use steak with less than 10% fat for South Beach Diet)8 oz white mushrooms, washed and driedMarinade Ingredients:1/4 cup olive oil1/4 cup white wine vinegar1 T Worcestershire Sauce (omit for Paleo)1 tsp. garlic powder 1/2 tsp. Vege-Sal or saltfresh ground black pepper to taste (I like a lot of pepper in this.)Instructions:Trim the meat well and cut steak into pieces about 1 1/2 inches square. Whisk together the olive oil, white wine vinegar, Worcestershire sauce, garlic powder,