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Summer Recipes PAZAZ Style!


This recipe will bring to you a sense of relief as you prepare it. The reason is because this recipe can morph into different variations as you broaden your culinary horizons. You can add a protein to this salad if so inclined. This will expand your repertoire into several different possibilities based upon the protein you choose.

Whichever protein you choose you should place the product on my PAZAZ Silicone Baking Mat and then place on top of the PAZAZ baking sheet pan inside the oven. Then, you should cool the product (outside the oven) with the PAZAZ steel mesh cooling rack which integrates circulation technology with the latest in oven tested dynamics. These amazing kitchen products will bring "The Magic of Cooking" into your kitchen.

"Organic Strawberry & Beet Salad with a Strawberry Balsamic/Garlic Vinaigrette"

Serves 4

4 oz strawberries

3 organic beets

1 organic corn

4 organic mulit-colored carrots

1 organic honey crisp apple

6 oz organic butter lettuce

4 oz goat cheese

3/4 cup of pistachios

Take 3 small organic beets and par boil them in sea salt water until slightly soft but still firm. Then let cool in fridge. Slice into thin vertical pieces and place in salad bowl.

Take one organic stalk of corn de-husk and par boil corn off husk for 3 minutes again in sea salt water.

Let cool in fridge. Take corn and place in salad bowl.

Peel outside of 4 organic mulit-color carrots. Julienne slice inside of carrots into salad bowl

Peel outside organic honey crisp apple. Slice and then dice apple into salad bowl

Prepare 6 oz organic butter lettuce and place in salad bowl.

Mix 2 fluid ounces of "Sedona Divine" Strawberry Vinegar with 1/4 ounce of "Solvang Olive Press" Garlic infused olive oil. Taste and add vinegar or oil depending upon preference.

Finally add strawberries, goat cheese and pistachios with dressing and mix salad. Form with metal mold to complete presentation in center of plate. Serve... and enjoy!

"Wagyu Beef Carpaccio with Arugula, Capers, and Parmesan"

Serves 4

10 ounces of lean center-cut beef tenderloin

Extra-virgin olive oil

Red wine vinegar

Salt and Pepper

4 ounces of Arugula

4 teaspoons capers (rinsed)

4 ounces of Parmigiano-Reggiano cheese

1 lemon

Trim Tenderloin of any fat and connective tissue. With a sharp knife slice thinly across the grain into 8 equal slices (about 1 ounce each). Lightly oil two sheets of wax paper. Place 2 slices of beef side by side on one of the oiled sheets. Lay the second sheet, oiled side down, over the beef. With a heavy mallet pound down with enough pressure to flatten but not so much as to penetrate the beef. Rotate and continue to gently pound the beef. As the beef becomes thinner use less pressure to avoid tearing. Flatten enough to form a 8 inch circle.

Repeat to make the remaining 3 portions. Cover and refrigerate while gathering the garnish ingredients.

To serve, remove the top sheets of paper from the pounded meat. Invert the carpaccio portions onto 8 inch plates, carefully peel back the remaining paper sheets. Lightly season each portion with salt and pepper and EVO. Mix red wine vinegar with EVO to taste and mix with arugula. Place Arugula over beef and then shave Parmesan over the top and finish with capers. Serve with lemon wedges.

Each of these dishes can be followed with a wonderful light pasta dish which I will highlight in my next blog.

Please go to pazazshop.com to purchase my PAZAZ products which include the Non-Stick Silicone Baking Mat, the Heavy Duty Baking Sheet Pan, and the Steel Mesh Cooling Rack. Bring PAZAZ into your life "The Magic of Cooking" kitchen tools for the discerning chef.