gas grill with cast iron grates Some tasty recipes

Recipe quick link: roasted alas pepper ramblot beer-Raymond Sokolov 2 pints of ice cream in the Cook's classic: 101 classic recipes that everyone should know, glazed Pork chop fish and Italian chocolate egg milk crisp 1/2 cup cake flour1 pinch salt3 eggs separate 1 cup sugar 1/2 teaspoon grated lemon juice 4 extra protein collected separately in tartardirector CS1Line a 7-inch-Bowl with diameter of 15The inch plastic package allows the excess to hang on the edge of the bowl.Put the ice cream in a bowl and smooth the top and freeze to solid for at least 4 hours.2.Preheat the oven to 325 degrees.Butter an 8-inch-Round cake plate with half butter.Arrange the pot with 8-lineAn inch of parchment paper, put butter on the paper with the rest of the butter and put it aside.3.Sift the flour and salt together into the bowl for standby.4.Place the egg yolk in a mixing bowl and stir with an electric mixer-About 1 minute, high speed until light yellow.Gradually add 1/2 cups of sugar and continue to stir until fluffy for about 1 minute.Add lemon zest and juice to stir for spare.5.Put three proteins into another mixing bowl and stir with a clean mixerAbout 2 minutes, high speed until stiff but not dry, peak formation.6.Fold the protein into egg yolk mixture with a rubber spatula.Fold the flour-Salt mixture in eggsTwo batches of sugar mixture, be careful not to deflate the batter.7.Pour the batter into the prepared pan and bake until the toothpick inserted in the middle is clean, 20-25 minutes.Set aside for full cooling, then pour over the shelf, peel off the parchment paper and put the cake aside.8.Preheat the oven to 450 degrees.9.Just before serving, put the remaining four proteins and tartar cream into the mixing bowl, stir at medium speed with an electric mixer, and form a soft peak after about 1 minute.Increase the speed to a high level and gradually add the remaining cup of sugar, stirring to thick, shiny, stiff but not dry peaks for about 2 minutes.10.Put the cake on parchmentLined baking tray.Pour the ice cream over the cake and peel off the plastic.Cover the ice cream and cake on the crust.Bake until the crust begins to brown for about 5 minutes.Turn carefully to the cake plate and serve immediately.(Supply 8) TBS Super Station dinner and movie recipe made by Claud mann for tomatillo sauce returns topFrom: 1 pound.1/4 cup coriander with garlic and 1/2 teaspoon of Mexican pepper.Cumin1/4 teaspoons of ground.Flour2 eggs for all uses of the Salt1 Cup, which provides a large amount of gasoline and ammunition for peppers: 8 fresh passila or Burano peppers 1 pound.1 teaspoon of boneless lamb chops1/4 cups extra virgin olive oil.1/2 teaspoon of freshly ground black pepper.oregano1/2 lb.tasty, semi-soft cheese i.e.Gurda, Jarlsberg or Port-Cut into small fingers, SalutSize piecesdirections1.Too Hot to Handle: heat unlubricated baking pan or cast iron frying pan with medium heathigh heat.Place tomatoes, onions and jalapeno on a baking sheet for about 10 minutes until the skin is bubbling and dark brown.2.Transfer the mixture to the blender and add salt, cumin and coriander.Mix no more than 5-The sauce is a bit thick for 10 seconds.Transfer to a small pan and stay warm.3.From frying pan to fire: Place the pepper directly on the high flame or under the broiler and turn occasionally until the skin starts to bubble and turn black.Place roasted peppers in paper bags for 15 minutes.Pass the time by taking pictures of passing vehicles.(If you are good color, it is especially fair game to use the bumper sticker for the big drill car with "Honk.)4.Scrape off the burnt skin under cold tap water and carefully cut a small longitudinal crack on the side of each pepper.Scrape out the seeds and skins.5.We are on the Sheep: The Lamb that trimmed the excess fat, cut into long slices.Place the lamb strips in a small mixing bowl and stir with 2 tablespoons.Olive oil, black pepper and oregano.6.Heat a large and heavy frying pan over medium heatHeated to hot, add a few tablespoons.Add olive oil and quickly add lamb chops.Fry until the edge of the Lamb begins to turn yellow and crisp.(Make sure to open the exhaust fan or window.If the pot is hot enough, the oil will smoke.)7.Fill each pepper with a piece of cheese and a few crispy lamb strips.8.Cut to chase: wipe the frying pan with a paper towel.Cover the bottom with olive oil and place it in mediumhigh heat.Dust each pepper with flour, dip in the beaten eggs, stir fry until golden around, turn as needed.But never been to Texas.)9.Each time you serve, put 2 peppers into the hot soup and decorate it with coriander and never look back.10.Tips for desperate cleaning: No.Considering the choice between the towering cheese Hill you will face and the dishes wrapped in grease, and the choice of falling down calmly from the impossible cliff, this decision seems obvious...Buckle up!Go back to topFrom from "from Emory kitchen: Emory restaurant's favorite pork chops recipe": 2 cups of root beer2 cups of restored veal 4 16-Double cut bone ounces-Put a teaspoon of Emeril's original essence in the pork chops or a teaspoon of olive oil during the Creole season.To make the glaze, place the root beer and ingredients in a medium weight pan.Boil in medium-high heat.Reduce the heat to the medium-Cook low to strong syrup (about 1 cup) for 50 minutes to 1 hour.Remove from the heat.2.Preheat the grill to mediumPreheat the oven to 425 degrees.Season each rib on both sides with 1 teaspoon of essence.Put it on the grill and cook for 3 minutes.Every cut will turn out the traces of the grill and cook for another 2 minutes.Turn to the second side and cook for 5 minutes.4.Transfer to the baking tray.Sprinkle 1 teaspoon of oil on each ribs.Bake until cooked, the internal thermometer inserted into the center reaches 150 degrees, 12-15 minutes.5.Put the ribs on four plates and glaze them.Spoon the sweet potato and caramel onion on the plate and serve it.Sweet potatoes: 3/4 to 2 pounds sweet potatoes 1/2 cups heavy cream 1/4 cup bourbonPreheat the oven to 350 degrees.2.Put potatoes on tin paper.Lined baking tray.Depending on the size of the sugar syrup, bake until tender and start oozing the sugar syrup for about 1 hour and 15 minutes.Take it out of the oven and let it sit down until it cools enough.3.Cut each potato and scoop the meat into a large bowl.Discard the skin.Add cream, bourbon, brown sugar, syrup and salt and stir at high speed with an electric mixer until smooth.Cover the front of the dish to keep warm, or heat gently.Caramel onion: 8 tablespoons (1 stick) salt free butter 2 pound yellow onion, peeled, very thin, melt butter in a medium pothigh heat.Add onion to reduce heat to mediumLow, cook slowly and stir occasionally until golden brown and caramel.45 minutes to 1 hour.Remove and heat from high temperature.Back to the top from "Shakespeare's kitchen: Renaissance recipes for contemporary chefs", 2 tablespoons white wine vinegar 1 teaspoon sugar 1 tablespoon freshly squeezed lemon juice 1/4 cupsVirgin olive oil Salt and freshly ground black pepper 1 scallion, sliced paper 1 salmon slice, cut into 4 (about 12 ounces) 1/4 cups of edible flowers 1.Put vinegar, salt and lemon juice in a small bowl and slowly add olive oil.Season with salt and pepper.Put the onion in the sauce for later use.2.Preheat the grill.Apply gently to the salmon with a little sauce and cook for 3 to 4 minutes each side, or until hardened.3.Pile the onions in the middle of each plate and put a salmon on top.Sprinkle the remaining sauce on the salmon and place the violet on the salmon and around the plate.Back to the topFrom "bitter sweet: Recipes and Stories from a life of chocolate" Alice Medrich1/month Cup (month ounce) almonds3 spoon fullPurpose: 3 ounces of bittersweet or semi-sweet chocolate, 1/2 cups of sugar-free cocoa powder (natural or Dutch-Process) 1 cup of sugar 1/2 cup of boiling water 2 large eggs, separated at room temperature, 1/4 teaspoon of tartar2 to 3 teaspoons of cream for topping (optional) Special equipment: 8-by-3-Inch spring pan or cheesecake pan with removable bottom edge.Place the shelf in the lower three of the oven and preheat the oven 375 degrees.Put a circle of parchment on the bottom of the cake tray and spray the side with vegetable oil spray.2.In a food processor or blender, grind almonds with flour until very fine.Set aside.3.Mix chocolate, cocoa and 3/4 cups of sugar in a large bowl.Stir in boiling water until the mixture is smooth and the chocolate melts completely.Add egg yolk and brandy;set aside.4.Mix protein and cream in a medium bowl.Beat with a medium speed electric mixer until a soft peak is formed.Gradually sprinkle in the remaining 1/4 cups of sugar and stir at high speed until stiff but not dry.5.Stir the flour and almond mixture into the chocolate.Put the protein for about a quarter of an hour into the chocolate mixture to make it light and then put the remaining protein in it.Scrape the batter into the pan and level the top if necessary.6.Bake for 30 to 35 minutes (a little less time if you use 66% or 72% of chocolate) until a toothpick or wooden string inserted into the center comes out, there was also some damp crumbs attached to it.Cool off in the pan on the wire rack.Torte will sink like a souffle.7.Be careful not to crack the edges into Tori and loosen the cake with a knife between tori and the sides of the pan.Take out the sides of the pan and put the cake upside down onto the plate.Remove the pot bottom and paper sleeve.Turn right on the platter.Using a fine-Sieve, sift a little sugar powder on it.You can have some whipped cream if you like.