Recipes

Ergo Chef Spooktacular….

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Hello everyone and welcome to the beginning of the Fall season.

Things really get ramped up here at Ergo Chef, as I’m sure it does for all of you with Halloween, Thanksgiving & Christmas just over the horizon. We have some great info and October fun for you this month, starting with a recap of Chef Plum and Restaurant Road Trip on WTNH. We were proud to sponsor this terrific show and can’t wait until season two!

Coming up at the end of the month we are kicking off “Octember to Dismember, a Halloween themed FOOD FIGHT event to benefit *Your Exceptional Sidekick”. We then take a look in FOOD TRICKS & KITCHEN TIPSHow To Properly Hold & Use Your Knife & Types Of Knife Cuts, and we explore Halloween food traditions around the globe. We’ve also thrown in a few fall recipes for you as well. Last but not least is the first of our HOLIDAY GIFT IDEAS which we’ll feature over the next 3 months; Our New CHEF GEAR Designer Roll Bags are perfect for you or the chefs in your life.

Enjoy,,,,

RESTAURANT ROAD TRIP

Re-Cap of Chef Plum and his Restaurant Road Trip on WTNH – Check out the last 1/2hr special with VP of Ergo Chef demoing with Plum in the Studio’s at WTNH.  Our Season 1 Recap Show with Chef Plum & Ryan Kristafer. We want to thank all of the spectacular #Connecticut restaurants that allowed us to shine the local spotlight on them. And most importantly… we want to thank you – the viewer for making Season 1 of Restaurant Road Trip at hit on WTNH News 8!


UPCOMING EVENTS

https-cdn.evbuc.comimages35910619519885561621originalOctember to Dismember, a Halloween themed event to benefit *Your Exceptional Sidekick”.

Don’t miss this fun night! Ergo Chef and Chef Plum present “Food Fight” Octember to Dismember. A Halloween themed event to benefit *Your Exceptional Sidekick”. This is the first of its kind event in the area all to benefit a amazing cause, and is sure to be a night to remember.

19644Here is the catch…by secret we really mean secret; our food fighters will see the secret ingredient at the same time our audience does…2 minutes before Food Fight! The dishes will then be judged by 19645our judging panel of experts and celebrities, oh yeah and you, as one raffle will be for a seat at the judges table!

Ticket includes pizza from Planet Pizza wine and beer from our friends over at Bottle Stop and more. We will have some great raffle prizes as well as a 50/50 “betting” raffle for your favorite chef!

Tickets are limited and will sell out. get yours here: Octember to Dismember

***21 and over only*** PASSWORD REQUIRED AT THE DOOR!! -“Food Fight” ***Proper Cocktail Attire Required*** No Tee’s :)

Connecticut, please come out and support this wonderful cause. Founded in 2016, the mission of Exceptional Sidekick Service Dogs in Newtown, CT is to transform lives by identifying, raising, and training exceptional Psychiatric Service Dogs to match — at no cost — with children and adults suffering from psychiatric disabilities, while engaging and educating the community in the process. The two-year Exceptional Sidekick psychiatric service dog training method involves Newtown schools, teachers and students who are an integral part of raising and socializing the dogs as a community, and educating their peers about mental illness.


FOOD TRICKS & KITCHEN TIPS

How To Properly Hold & Use Your Knife
MSL_6_Utility_1_XL
For more precise control, adopt a grip on the blade itself, with the thumb and the index finger grasping the blade just to the front of the finger guard and the middle finger placed just opposite, on the handle side of the finger guard below the bolster.
When slicing or chopping, keep your fingertips curled inward. Use your fingernails in what is called a “claw grip,” to help grip the food. The knife blade should rest against the foremost knuckle, helping keep the blade perpendicular to the board.

 

Types Of Knife Cuts Basic+Knife+Cuts+Slice+Coarse+chop+Dice+Diagonal+Batonnet+Brunoise

Large dice: ¾ inch × ¾ inch × ¾ inch.
Medium dice: ½ inch × ½ inch × ½ inch.
Small dice: ¼ inch × ¼ inch × ¼ inch
Batonnet:  ½ inch × ½ inch × 2½-3 inches.
Allumette: (al-yoo-MET) ¼ inch × ¼ inch × 2½ inches.
Julienne: (joo-lee-ENN) 1/8inch × 1/8 inch × 2½ inches.
Brunoise: (BROON-wahz) 1/8 inch × 1/8 inch × 1/8 inch.
Fine Julienne: 1/16 inch × 1/16 inch × 2 inches.
Fine Brunoise: 1/16 inch × 1/16 inch × 1/16 inch.
Paysanne: ½ inch x ½ inch x 1/8 inch
Tourne (turned) 7 Sides: ¾ inch (width) x 2 inches (length)


A FOODIE LOOK AT HALLOWEEN by Louis S. Luzzo, Sr

I like to think I look at things from a different perspective than most, at least when it comes to food. It is, I hope, one of the reasons you read me. I’m a why guy and with that question, usually comes good information. Usually. I have found that when I know the why of something, or someone, I understand that person or thing a bit better. Sometimes for good…sometimes for bad. But hey, life’s a crap shoot right? You don’t gain if you don’t risk. What does this have to do with Halloween? Actually, not much, but thanks for listening.

Except maybe to say that I’m going to take a completely different look at Halloween. Culturally, through food. What a surprise. See when I was an Italian kid, in North Jersey, we would go trick or treating in the neighborhoods we grew up in. Neighborhoods with the same neighbors, usually aunts, or cousins or cousin of a cousin. In the same houses, for years upon end. People we trusted and in some cases loved. At Halloween, that meant we used to get home baked pies, fresh from the oven cookies, and treats made by the people from scratch. Real food items from neighbors, friends and family. I always thought that was cool. Even then I was a foodie in training.

Don’t get me wrong, I loved all the candy as well, eating it until I was tooth-achingly nauseous. But, the home-made ‘treats’ we received usually meant sitting down at the table with a glass of milk and questions about your mom and dad and family. You then wiped your face on the back of your hand, kissed Aunt Josephine and raced off to the Aunt Rosina’s for the next visit and course. By the time you got home, you were stuffed! I loved stopping by 10 relatives houses, ‘making the rounds,’ seeing my aunts, uncles, cousins, family and friends on our little three hour tour. It got me thinking about all those treats and I decided to take look at some of the food traditions of Halloween.

Admittedly there are many beliefs, misconceptions and traditions which surround this holiday. I say holiday with an asterisk, like they use in the Baseball Hall of Fame, in Cooperstown, when there is a disputed record. Halloween is that kind of day. It’s Pagen, it’s Christian, It’s evil,  it’s innocent. It’s harmless, it’s Mischief Night…it’s…well whatever! Trick or Treat! BOO!

Halloween 

Halloween or Hallowe’en as we refer to it now, is also known as All Hallows’ Eve, observed around the world on October 31 on the eve of the Western Christian feast of All Hallows. Most scholars believe that All Hallows’ Eve was originally influenced by western European harvest festivals and festivals of the dead, with pagan roots, particularly the Celtic Samhain. Many ancient and unconnected cultures (the Egyptians and pre-Spanish Mexicans, for example) celebrated this as a festival of the dead. Others maintain that it originated independently of Samhain. I was actually amazed when I started to do the research, that what I thought was a very American holiday, is in fact an ancient ritual dating back centuries. Now we have definitely made it a national pastime here in America, but I was more interested in a look at the traditions around the world.

The majority of our modern traditions can be traced to the British Isles. People took steps to allay or ward-off these harmful spirits/fairies, which is thought to have influenced today’s Halloween customs. In parts of Ireland, Mann, the Scottish Highlands and Islands, and Wales, wearing costumes at Samhain was done before the 20th century originating as a means of disguising oneself from these harmful spirits/fairies. In Ireland, people went about before nightfall collecting for Samhain feasts and sometimes wore costumes while doing so.

In the 19th century on Ireland’s southern coast, a man dressed as a white mare would lead youths door-to-door collecting food; by giving them food, the household could expect good fortune from the ‘Muck Olla’. In Moray, during the 18th century, boys called at each house in their village asking for fuel for the Samhain bonfire. So it’s easy to see where Trick-or-treating may have come from. But wait, it also may come from the Christian custom of souling; Groups of poor people, often children, would go door-to-door on All Saints/All Souls collecting soul cakes, originally as a means of praying for souls in purgatory. Making jack-o’-lanterns at Halloween came from Samhain and Celtic beliefs as well. Turnip lanterns, sometimes with faces carved into them are recorded in Ireland and the Scottish Highlands. One custom that persists in modern-day Ireland is the baking of a barmbrack (Irish: báirín breac), which is a light fruitcake, into which a plain ring, a coin and other charms are placed before baking. It is said that those who get a ring will find their true love in the ensuing year. Though the origin of the word Halloween is Christian, the holiday is commonly thought to have pagan roots.

North American almanacs of the late 18th and early 19th century give no indication that Halloween was recognized as a holiday there. The traditions and importance of the Halloween celebration vary significantly among countries that observe it. In Scotland and Ireland, traditional Halloween customs include children dressing up in costume going “guising”, holding parties, while other practices in Ireland include lighting bonfires, and having firework displays. The influence of the American iconic and commercial components of the holiday now extended to places such as South America, Australia, New Zealand, (most) continental Europe, Japan, and other parts of East Asia.

Halloween Food around the World
Barmbrack (Ireland)

Barmbrack is the center of an Irish Halloween custom. The Halloween Brack traditionally contained various objects baked into the bread and was used as a sort of fortune-telling game. In the barmbrack were: a pea, a stick, a piece of cloth, a small coin (originally a silver sixpence) and a ring. Each item, when received in the slice, was supposed to carry a meaning to the person concerned: the pea, the person would not marry that year; the stick, would have an unhappy marriage or continually be in disputes; the cloth or rag, would have bad luck or be poor; the coin, would enjoy good fortune or be rich; and the ring, would be wed within the year. Other articles added to the brack include a medallion, usually of the Virgin Mary to symbolise going into the priesthood or to the Nuns, although this tradition is not widely continued in the present day

Bonfire toffee (Great Britain)

Bonfire toffee (also known as treacle toffee, cinder toffee, Plot toffee, or Tom Trot) is a hard, brittle toffee associated with Halloween and Guy Fawkes Night (also known as “Bonfire Night”) in the United Kingdom. The toffee tastes very strongly of molasses (black treacle), and cheap versions can be quite bitter. In Scotland, the treat is known as claggum, with less sweet versions known as clack. In Wales, it is known as loshin du. The flavor is similar to that of butterscotch, although it is a toffee and never a viscous liquid.

Candy apples/toffee apples (Great Britain & Ireland)

Candy apples, also known as toffee apples outside of North America, are whole apples covered in a hard toffee or sugar candy coating, with a stick inserted as a handle. These are a common treat at autumn festivals in Western culture in the Northern Hemisphere, such as Halloween and Guy Fawkes Night because these festivals fall in the wake of the annual apple harvest. Although candy apples and caramel apples may seem similar, they are made using distinctly different processes.

William W. Kolb invented the red candy apple. Kolb, a veteran Newark candy-maker, produced his first batch of candied apples in 1908. While experimenting in his candy shop with red cinnamon candy for the Christmas trade, he dipped some apples into the mixture and put them in the windows for display. He sold the whole first batch for 5 cents each and later sold thousands yearly. Soon candied apples were being sold along the Jersey Shore, at the circus and in candy shops across the country, according to the Newark News in 1948.

Caramel Apples

Caramel apples or taffy apples (not to be confused with candy apples) are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool. Generally, they are called caramel apples when only caramel is applied and taffy apples for when there are further ingredients such as peanuts applied.

 

Caramel Corn

An American confection made of popcorn coated with a sugar or molasses based caramel candy shell. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. This hot candy is then mixed with popped popcorn, and allowed to cool. Sometimes a candy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. The process creates a sweet flavored, crunchy snack food or treat. Some varieties, after coating with the candy syrup, are baked in an oven to crisp the mixture. Mixes of caramel corn sometimes contain nuts, such as peanuts, pecans, almonds, or cashews. The combination of caramel and corn dates back at least as far as the 1890s with the strong molasses flavor of Cracker Jack, an early version of which was introduced at the Chicago World’s Fair in 1893. The lighter, sweet but un-caramelized kettle corn, may be a North American Colonial predecessor to caramel corn.

Candy Corn, (North America)

Candy corn is a confection in the United States and Canada, popular primarily in autumn around Halloween (though available year-round in most places). Candy corn was created in the 1880s by George Renninger of the Wunderlee Candy Company; the three colors of the candy mimic the appearance of kernels of corn. Each piece is approximately three times the size of a whole kernel from a ripe or dried ear. Candy corn is made primarily from sugar, corn syrup, wax, artificial coloring and binders. A serving of Brach’s Candy Corn is nineteen pieces, is 140 calories and has zero grams of fat. Candy corn pieces are traditionally cast in three colors: a broad yellow end, a tapered orange center, and a pointed white tip.

Colcannon (Ireland)

Colcannon is traditionally made from mashed potatoes and kale (or cabbage), with scallions, butter, salt and pepper added. It can contain other ingredients such as milk, cream, leeks, onions and chives. There are many regional variations of this dish. It is often eaten with boiled ham or Irish bacon. At one time it was a cheap, year-round staple food, though nowadays it is usually eaten in autumn/winter, when kale comes into season. An old Irish Halloween tradition is to serve colcannon with a ring and a thimble hidden in the fluffy green-flecked dish. Prizes of small coins such as threepenny or sixpenny bits were also concealed in it.

Soul Cakes

A soul cake is a small round cake which is traditionally made for All Saints Day or All Souls’ Day to celebrate the dead. The cakes, often simply referred to as souls, were given out to soulers (mainly consisting of children and the poor) who would go from door to door on Halloween singing and saying prayers for the dead. Each cake eaten would represent a soul being freed from Purgatory. The practice of giving and eating soul cakes is often seen as the origin of modern trick-or-treating. In Lancashire and in the North-east of England they were also known as Harcakes.

The tradition of giving soul cakes was celebrated in Britain or Ireland during the Middle Ages, although similar practices for the souls of the dead were found as far south as Italy. The cakes were usually filled with allspice, nutmeg, cinnamon, ginger or other sweet spices, raisins or currants, and before baking were topped with the mark of a cross to signify that these were alms. They were traditionally set out with glasses of wine on All Hallows Eve as an offering for the dead, and on All Saints Day and All Soul’s Day children would go “souling,” or ritually begging for cakes door to door.

Soul Cakes
T. Susan Chang for NPR Makes 12 to 15 2-inch soul cakes

Ingredients
2 cups all-purpose flour
1/2 teaspoon nutmeg, ground fresh if possible
1/2 teaspoon cinnamon, ground fresh if possible
1/2 teaspoon salt
generous pinch of saffron
1/2 cup milk
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup sugar
2 egg yolks
1/2 cup currants

For the Glaze:
1 egg yolk, beaten

Method
Preheat oven to 400 degree. Combine the flour, the nutmeg, cinnamon and salt in a small bowl. Mix well with a fork. Crumble the saffron threads into a small saucepan and heat over low heat just until they become aromatic, taking care not to burn them. Add the milk and heat just until hot to the touch. The milk will have turned a bright yellow. Remove from heat. Cream the butter and sugar together in a medium bowl with a wooden spoon (or use an electric mixer with the paddle attachment). Add the egg yolks and blend in thoroughly with the back of the spoon. Add the spiced flour and combine as thoroughly as possible; the mixture will be dry and crumbly.

One tablespoon at a time, begin adding in the warm saffron milk, blending vigorously with the spoon. When you have a soft dough, stop adding milk; you probably won’t need the entire half-cup.

Turn the dough out onto a floured counter and knead gently, with floured hands, until the dough is uniform. Roll out gently to a thickness of 1/2 inch. Using a floured 2-inch round cookie or biscuit cutter, cut out as many rounds as you can and set on an ungreased baking sheet. You can gather and re-roll the scraps, gently. Decorate the soul cakes with currants and then brush liberally with the beaten egg yolk. Bake for 15 minutes, until just golden and shiny. 


RECIPE

A Taste of Autumn: Butternut Squash & Apple Cider Bisque

Autumn, or Fall, is one of our favorite times of year. Great produce and bounty, unique and special to this harvest season abound and comfort is the goal of many chefs and recipes. One of our favorite foods from the fall harvest is Butternut Squash. It’s versatile and can really lend itself to many applications and recipes. This bisque is rich, robust, hearty and will warm your insides. Autumn is also a great time for heart dishes  stews and stocks. Following the bisque recipe. is another great recipe for Short Ribs using the braising technique.

Butternut Squash & Apple Cider Bisque
Servings: 16, Yield: 1gallon

Ingredients
1yellow onion, peeled and quartered
1 oz. garlic cloves, whole
3 pounds butternut squash, peeled and chopped
1 oz.brown sugar
12 fluid ounces Vermont apple cider
38 fluid ounces vegetable stock
10 fluid ounces heavy cream
1.5 tsp cinnamon
1 pinch nutmeg
2 oz. butter, melted
1 fluid ounce cider vinegar

Method
Saute onion and garlic in melted butter until onions are soft. Add butternut squash, brown sugar, apple cider, vegetable stock, cider vinegar and spices. Bring to a boil and cook until squash is tender. Puree with blender while adding heavy cream. Season to taste with salt and pepper.


HOLIDAY GIFT IDEAS

Our New CHEF GEAR Designer Roll Bags

roolbag2roll bag1Our 5 pocket knife bag is made of durable Nylon 7 Polyester material to keep your valuable knives safe while transporting them. Created from the original 5 pocket Ergo Chef knife bag this now adorns our new trademark CHEF GEAR logo. Be the first to get these trendy bag colors to safely store your knives by ordering now.

Our 9 pocket Roll bags are equipped to firmly hold rollbag5up to 8 knives with elastic pockets. It’s tough nylon/polyester construction is durable for indoor & outdoor kitchens. The inside features a cover that rollbag4zippers shut over your knives for safe roll bagtransportation. There is a separate net mesh pocket to hold garnishing tools & misc. items. A shoulder strap is included for easy transporting & a plastic window for your business or ID card.

21557828_10213848525112032_7995343602081578774_nRemember to always cover your knives edges with our Universal Edge Guards or other sheaths to protect the edges and the bag from damage.

Get your Bags & Edge Guards here: Chef Gear Roll Bags

 


 

Mike StaibErgo Chef Spooktacular….
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Springtime with Ergo Chef!

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Hello everyone and welcome to the Spring edition of Chop Talk!. Things are really getting busy around here and we’ve got some great events, recipes and product deals for you. Enjoy!

Upcoming Events

Ergo will be starting a series of classes for the home cook at our new Danbury Connecticut Showroom & Store. We’ll be posting on twitter Facebook and Instagram as we schedule each class.

April 25th: Knife Skills 101 Class with Celebrity Teacher Chef Plum · Hosted by Ergo Chef Cutlery  

uR6vZTVPKnife Skills 101 Class is perfect for learning about proper knife use and hands on slicing and dicing etc. You’ll learn many cuts and valuable skills from professional Chef Plum. Each participant will have their own cutting area and all items needed are provided by Ergo Chef.

We’ll also quickly go through how to clean and maintain your knife edges with different sharpening methods.

Chef Plums Bio

Limited Tickets Available!

Cost $18.00

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Your Experience will Include:

– Professional Chef – Chef Plum as main instructor host / VP of Ergo Chef Michael Staib (AKA Mr. Knife) as Co-instructor.
– You’ll take home valuable knife skills by learning many different cuts & proper knife care & handling.
– Ergo Chef cutlery will be provided for use in class, but feel free to bring your favorite knife if you have one.
– A Video of Chef Plum’s knife skills will be available via a link.
– Refreshments & light snacks will be served.
– You’ll get $5.00 back from the ticket price when you purchase $20 or more from our discounted merchandise in our showroom.

Reserve your place now! Get Tickets

May 6th-7, 2017

Rotary-of-Ridgefield-Gone-Country-BBQ_2017Ergo Chef will be one of the sponsors of the Ridgefield Gone Country BBQ Festival – Sanctioned NEBS & KCBS Event Plus Rides and Games for the Family!

Location: #Ridgefield Community Center at the Lounsbury House
Ridgefield-Gone-Country-2016-005Dates: May 6th 11am – 9pm, May 7th 11am – 5pm

For info & Tickets: http://www.ridgefieldbbqct.com/family-fun/

Ergo Chef will be on hand demoing knife skills and how to sharpen your knives. Special offers on products and sales on site. We look forward to seeing you there!

#CT #Connecticut #RidgefieldCT Check out the UpdatedFlyer here!

June 23–25, 2017 Chefs Throwdown III

chefs throwdownErgo Chef cutlery has announced it will be sponsor for Chefs Life Throwdown & #Florida Chef, Peter Silvano & Chef’s Life Group.
This is open to all and limited tickets so we want chefs and serious foodies to be apart of this culinary adventure for 2 days.
#Chefs Life Throwdown started as an annual event for A Facebook group of professional Chefs and cooks to network with each other and have a relaxing weekend. In just 3 yrs the group has morphed into a group of over 11,000 members worldwide. So as we grow so shall our event.

This year will not be just fun and relaxing, it will be educational. We have Chefs from the group and outside of it to perform demos of Sushi, fresh pasta, charcuterie, whole animal fabrication and more. Our focus is local and sustainable. We hope to send people home with a better understanding of food and its sources. We will be cooking an array of national dishes and trying samples of the demos.

A live DJ(DEE JAY CAPONE) will be spinning all day and night. We will have sponsored vendors and a hand rolled cigars will be available. The last bit of fun for the evening will be the collaboration with Extreme Food Fights. Six Chefs battle it out with surprise ingredients.The winner will get prizes and bragging rights.

This event is being held at Green Bench Brewing Co. so great craft beers and wines will be flowing. A proceed of tickets sales will be going to the Farming Industry and a local charity.
The weekend does not stop there. Chefs Life Group members ticket price includes Sundays Funday ! A beach side cookout with fresh seafood, Sangria and beer!!!

The public’s tickets will be Saturday only for Extreme Food Fight
Hotels have been sourced for us at a discounted rate. There is also options for BNBs that can be split up with others for a cheaper cost. We are trying to work with Uber and or Lift to have driver services during our event.

Stay tuned in for more surprises and possible celebrity Chef sightings!!!!!

To purchase tickets go to https://www.eventbrite.com/e/chefs-life-throwdown-iii-ticke…

The $125 is an early bird price. The event ticket price as of May 1st will go up to $225 for both days. Sundays event will be on the beach but will have a Gazebo rental and tables for that day. Get the tickets soon!

Any other questions or requests please email Peter Silvano at @chefslifeapparel@gmail.com
Chef’s Life Throwdown III

Recipe

Orange Miso Glazed Seabass~Goat Cheese Dumplings~Florida Orange Broth 

This recipe comes from Exec Chef, Brian Roland. It captures all that is healthy, fresh and perfect in spring dish.

Orange – Miso Glaze

Ingredients
1 cup O.J.
1/4 cup Lime Juice
1/4 cup Lemon Juice
1 Bunch Scallions, chopped
2 Tbl Garlic, chopped
1/2 Cup Mirin
4 Tbl Miso
1 Tbl Brown Sugar

Method:
Sweat Garlic and Scallions. Deglaze with all 3 citrus juices and reduce for 30 seconds. Add mirin, brown sugar, and miso. Bring to a boil again and lower to a simmer. Cook for 5 minutes on low to incorporate flavors. Reduce lightly to achieve a glaze consistency. Strain when finished.

Goat Cheese Dumplings
Ingredients
8 oz Goat Cheese, Fresh
8 oz Cream Cheese
12 Gyoza Skins (or wonton skins)
1 egg
1 cup cornstarch

 

Method
Whip the goat cheese and cream cheese together until fully incorporated and smooth. Place in a pastry bag. Crack the egg on a small bowl and mix with a little water to create an egg wash. Lay out the Gyoza skins flat and brush with the egg wash. Pipe the goat cheese/cream cheese mixture into the center, and fold over one side to create a half moon shape. Crimp the edges and dredge the dumplings in corn starch until ready to use, to prevent them from sticking and drying out.

Florida Orange Broth
Ingredients
12 Fresh Florida Oranges

Method
Squeeze the oranges into a bowl. Strain the liquid very well through a strainer with cheese cloth if you have, and serve at room temperature.

Final Plating
Ingredients
Goat Cheese Dumplings
Apple Smoked Bacon
Baby Broccolini
Florida Orange Broth
4 Filets of Chilean Seabass
4 oz Orange Miso Glaze
12 pcs Baby Broccolini, trimmed and blanched
12 Goat Cheese Dumplings
12 oz Florida Orange Broth
4 T Apple Smoked Bacon, Crisped

Method
Sear the sea bass filets on high heat in a saute pan with 1T of oil, until the tops have browned. Turn over and brush the tops with the orange miso glaze. Finish in the oven for about 8 -10 minutes. Place the dumplings in boiling water to poach, remove with a slotted spoon when ready. In a saute pan add apple smoked bacon and broccolini, and heat until both are hot. Add the goat cheese dumplings, and continue to heat. Place this mixture in the bottom of a shallow bowl and place the glazed seabass on top. Pour the Florida Orange broth around the bowl and serve.

 Bon Appetit

6pc Myron Mixon Pitmaster Grill Set_XLMyron Mixon 6pc #BBQ Set

#Grillmasters, now is the time to gear up for summer!
6pc #BBQ Set with Myron Mixon Pitmaster Grill Tool. This set includes the tools you need to prep and cook great BBQ.

Starting with the 6″ Prodigy II Boning knife for prepping your meats and trimming them up nice. The precision sharp blade and non-slip-grip handles on all the tools in this kit keep you in control.

The 15″ DUO tongs will get a grip on larger food products for easy flipping on the grill.

Then you have the amazing 3-in-1 Pitmaster Grill Tool for opening your beverage, flipping your foods with the patented hook design, then slicing them up with the chef knife blade. Durable, the easy to maintain blade hook is capable of flipping up to 20 lbs.

The 5 pocket durable Nylon Chef bag stores everything nicely for easy transportation.

Order yours today! Shop Now

NEW Product in Showroom only or online direct from Grand Daddy’s Southern Style BBQ Bethel, CT.

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We have some great new local BBQ Sauce available from Granddaddy’s Southern Style BBQ in 4 great flavors for all your Q’ing!

Heritage

Granddaddy Scales made his original sauce for over 40 years in the shed behind their home in Elberton, GA.

Bill, his grandson helped to make batches of sauce using boat paddles to stir the giant pots.

Granddaddy always kept the recipe a secret but shared the loved sauce with family and friends!

Bill has followed in his Granddaddy’s footsteps and spent many hours perfecting all of our Granddaddy Sauces.

For us it is more than just BBQ Sauce, it is an expression of love for family, friends and food!

We hope you enjoy!”

Click Link: You Can Buy Direct from Grand Daddy’s Here 20160326_104307


Mike StaibSpringtime with Ergo Chef!
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Ergo Chef 2016 Recap & A Look Ahead to 2017!

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Happy New Year everyone and welcome to the first 2017 edition of Chop Talk!. What a year we’ve had in 2016 and we are looking forward to an even better 2017. This past year held some great adventures for us here at Ergo Chef, from the Costco Road Show with Chef Randy, to the awesome events in Chicago, Memphis, Cleveland, New Hyde Park with the CIA and more. We also had new product launches throughout the year as well with our newly redesigned and upgraded My Juicer and our new Shinzui Chef Knife. We are excited to announce the opening our new showroom in Danbury, CT, as well as our sponsorship of a local Connecticut TV Show,  Edible Nutmeg On The Road, hosted by our good friend Chef Plum. Whew!!!! No wonder we’re exhausted, lol. Here’s a quick recap, as well as a new recipe for you highlighting the Michael Symon Vegetable Clever. Last but not least, to celebrate the New Year, a special “coupon code” sale.

nra5First up started the year off at the IHH Show in Chicago where we introduced Michael Symon’s new 6pc. Knife set with Magnet StripThe Myron Mixon Pitmaster’s Grill ToolPresidential Chef’s Choice 4” Ceramic Paring Knife and our new Pro Series 2.3″ wide 8″ Chef Knife with no hollow grounds. This year’s IHH will be no different as we introduce some exciting new products, so stay tuned for more details.

ErgoChef Ceramic Paring Knife_01 MSBMS ISO XLMMPGT 3 XL8 inch pro chef - wide


wcbbqcc-logo-201613239289_10209196514054663_8535084697776038394_nWe traveled to Memphis in May with Myron Mixon’s BBQ Team and the Grill Tool, where Myron won Grand Champion of the Competition!!! Though Myron brought those awesome Pitmaster skills, we’re pretty sure the Grill Tool is what put him over the top this year! The Grill Tool has been huge hit with it’s awesome 3-in-1 design. Pop it, Flip it & Slice it! The Myron Mixon Pitmaster Grill Tool is first tool to deliver a style and functionality that says “Game On”! The 3-in-1 design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook.


Culinary-School

ciacia5Each year The Culinary Institute of America holds it’s annual Run For Your Knives scholarship fund raising event, and Ergo Chef is proud to be a sponsor. This years event, while rainy, was a huge success and we were privileged to provide culinary knife kits to all the student winners.


shinzui-bannerWe were very excited to introduce our new Japanese Damascus VG10 Knife SHINZUI in late October, which turned out to be a tremendous success with many chefs loving the razor edge & wicked performance of this knife. This 8 inch Chef (Gyuto) knife is appropriately named “SHINZUI™” to encompass it’s total composition. It’s the Japanese meaning for core, strength and essence.  From the blade it highlights the super strong and durable VG10 “core” having super “strength” and to the look and “essence” in the form and functional design of this 8” Japanese chef knife to give you ultimate performance in your kitchen!

shinzui-full-iso shinzui-8-sweet-potatoes-2-not-square shinzui-8-lhs-ds shinzui-8-in-box

 

 

 

 


Recipe : Cassoulet, a hearty stew to keep you warm 

Ingredients

1/2 lb bacon, cubed
1-15 oz can white kidney beans
1-15 oz can pinto beans
1 large Spanish onion, diced
10 garlic cloves, minced
3/4 lb ground pork
1/4 lb shredded duck confit
1 T dried parsley
2 T dried thyme leaf
1 T rosemary
1 bay leaf
1 t rubbed sage
1/4 to 1/2 c sherry (dry)
2-3 qts water (enough to cover all ingredients )
salt and pepper
fresh parsley
Method
In a slow cooker, or large heavy bottomed pot, spread the bacon cubes, evenly over the bottom of the pan. This will be the first layer. Drain and rinse the beans. Mix beans, onion and garlic together and spread over the bacon creating the second layer. Crumble the ground pork and duck over the beans. This is the third layer. Mix all the herbs together (except the bay leaf) and sprinkle over the meat. Add water and sherry making sure all the ingredients are covered. This is important, so to ensure proper cooking. Add the bay leaf. Set temperature on very low and cook 6-8 hours or overnight if possible. If you are using a traditional pot, bring to a boil and then lower temperature and simmer on very low for 6-8 hours. After cooking is complete, gently stir in chopped parsley. Salt and pepper to taste.

The Michael Symon Vegetable Clever is the perfect too for chopping all your veggies for this dish.

We thank you for being a loyal Ergo Chef Customer and friend and to that end we are offering a Happy 2017 site-wide sale throughout the month of January! All month long we will offer up an Extra 12-20% off randomly – so shop often! Use the Coupon Code: HAPPY2017  when you check out!

Thanks again and All the best for this coming year!

Ergo Chef

Mike StaibErgo Chef 2016 Recap & A Look Ahead to 2017!
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It’s a Fun Filled Fall/Winter…Fabulous Food Show here we come!

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Hello everyone and welcome to the fall/winter edition of Chop Talk. We have got a fun filled couple of months ahead so let’s get to all the news. First up we’d like to thank all our supporters customers and fans, this has been an awesome year with lots of great adventures for us here at Ergo Chef.


ffs16-tickets-on-sale-now-1024x468Once again it’s Fabulous Food Show Time out in Cleveland. This is not your ordinary cooking show, it’s a full weekend of food, fun, and entertainment! Spread out over 400,000 square feet of indoor space, this unparalleled cultural experience features the country’s largest presentation of fine food, fine art, craft breweries, wineries, restaurants, and purveyors all under one roof! The Fabulous Food Show (November 11-13, 2016) lets you TASTE, TRY AND BUY your way around the exhibitor MarketPlace, International Beer & Wine Pavilions, Streetfare and more at the International Exposition (I-X) Center. Cleveland’s largest presentation of fabulous food, fine art, breweries, wineries, restaurants and purveyors all under one roof with a wide variety of live demonstrations and hundreds of companies showcasing specialty foods, drinks and culinary gadgets.Ergo Chef’s Booth is 1352/1354 and we will have special available ll weekend…who knows maybe even Chef Symon will stop by….you never know! Get you tickets here: http://www.fabulousfoodshow.com/tickets/ NOTE: #Cleveland, you can now get the complete Michael Symon Cutlery Line at all Bed, Bath & Beyond stores throughout the Cleveland area.


We are official sponsor of a local Connecticut TV show, “Edible Nutmeg on the Road” with Celebrity Chef Plum” from Newtown, CT. Edible Nutmeg is a quarterly magazine dedicated to real food, family farms, the community, and a sustainable future in Connecticut.

ur6vztvpFrom Chef Plum: “One of my favorite things about Connecticut is our abundance of small farms and food producers, and I have always championed local produce, whether it’s at my award winning pop-up dining series, “Dinner Underground,” or at other events. It’s important to support these local farms and artisans, because if we don’t, we may lose them.

ENotR Logo

Edible Nutmeg on the Road is all about supporting and promoting our local foods! We’ll be visiting some of the coolest places in Connecticut and meeting some of the state’s best farmers and food makers. The passion from the people we meet is inspiring, and we’ll be making a dish at the end of every episode to feature their talents.

If there is a place you think we should take Edible Nutmeg on the Road, email us or leave us a comment on Facebook, Twitter, or Instagram @EdibleNutmeg.

And don’t forget to check out our previous adventures on the road, in Season 1!

See you all on the road! #ediblenutmegOTR”

Chef Plum


shinzui-bannerOur gorgeous new SHINZUI 8″ 67 Layer Damascus Chef Knife has arrived and is shipping!!!. Order yours before supplies run out and get a FREE 10″ Oval Diamond Sharpening Rod! #Japenesesteel

shinzui-8-in-boxThe Shinzui Chef knife was designed for precise slicing through all types of food product. Crafted with our Patented design providing ultimate comfort and grip, abbreviated bolster blends into the VG10 Japanese Super Steel Core blade for durability and well known long lasting sharpness.shinzui-8-lhs-ds

The Japanese VG10 steel blade has 33 layers of softer Damascus steel per side for a beautiful, one-of-a-kind. pattern with each knife. A Precision 15 degree cutting edge per side provides Samuri Sword-like cuts through the toughest of vegetables, fruit, red meat, poultry, pork and fish.

shinzui-8-sweet-potatoes-2-not-squareOrder yours now and lock in this Ultimate Kitchen Knife. http://tinyurl.com/h6jn6pb

FEATURES: shinzui-full-iso
Blade: VG10 Japanese Super Steel Core with Our Custom Damascus Layer Patterns – Each knife pattern will be slightly different. Edge: Heat Treat: 60 HRC +/- 2 for superior long lasting sharpness and durability. Tempered to perfection. Handle: G10 Fiberglass Resin Composite with Mosaic Center Rivet and 2 Stainless Steel Rivets – Fully Polished for Beauty. The G10 handle is one of the world’s strongest materials for lifetime of worry free use.


Braised Pork Belly w/ Mashed Sweet Potatoes, Haricot Verts & Bourbon Apple Demi Glaze

 Courtesy of Chef Eric Austin, Big E’s Soul Food

Pork Belly
Ingredients:
5lb. pork belly
½ oz. fresh thyme
2 large garlic bulbs
1 cup dry white wine
Salt and pepper

Method:
Preheat oven to 325 degree F
First score the pork belly by making crisscross cuts along the entire top surface of the meat. Next, cut the whole bulbs of garlic in half across its width and place each quarter (cut side up) at the corner of a pan large enough to house the pork belly. Place the fresh thyme sprigs in the center. Now lay the pork belly to rest on the garlic bulbs – they will act like table legs, raising the meat up from the pan. Pour in the wine and sprinkle the top of the belly with salt and pepper. Cover loosely with foil and braise in the oven for 2 hrs.

Once the pork belly is cooled, transfer it to a casserole dish large enough to house it – although at this point it may be cut to any size. You’ll need to weigh it down by placing another casserole dish directly on top of the pork belly so that it is sandwiched in between. Place a couple of soup cans or some weighted item on top of that so that it may press in your refrigerator overnight, or 24 hours.

Mashed Sweet Potatoes
Ingredients:
3 large sweet potatoes
2 tablespoons butter (melted)
½ teaspoon vanilla extract
2 tablespoons granulated sugar
1 pinch salt

Method:
Start a pot of water to boil. Peel and dice the sweet potatoes and add to boiling water. Remove when potatoes are fork tender. Place in a mixer and add all other ingredients and mix until smooth. Place in a piping bag and set aside until ready for use.

Haricot Verts or fresh green beans, have simply been blanched in salted hot water for about thirty seconds, remove immediately to an ice water bath until ready for sauté.

Bourbon Apple Demi – Glaze
Ingredients:
1/4 cup apple butter
2 tablespoons olive oil
2 tablespoons granulated sugar
1 shallot (fine dice)
*1 cup demi – glaze
Pinch of salt
1 shot bourbon
Fond from the pork belly pan

Method:
In a small sauce pot, heat the olive oil and sauté the shallots until translucent. Add remaining ingredients and whisk until smooth, and let reduce until it coats the back of a spoon.
*Commercial demi glaze is fine for this recipe. In fact, for the home cook, I recommend it. For the die hard foodie – you can make it, but it’s three days of your life you’ll never get back!

To Plate:
Preheat oven to 400. Remove covering from pork and place in oven until crispy golden on top. It is now ready to serve. Quickly sauté Haricot Verts in a small amount of olive oil, just enough to heat.

Using a pastry bag, pipe the mashed sweet potatoes in the center of the plate. Place a small portion of the haricot verts on the left side of the potatoes. Drizzle the bourbon demi around the potatoes. Place a portion of the pork belly on the right side of the potatoes; be sure to let the ridges stay visible. Garnish with a sprig of the fresh thyme and, voila!

Bon Appetit!

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Last but not least to thank you for your loyalty and to help you celebrate the Holiday Season, we are having our Holiday Season Special with 20% OFF discount good from Nov. 24th – Dec. 8th Coupon Code: Holiday20
 
We wish you a great Thanksgiving and Christmas and we’ll be back at the beginning of the New Year. We’ll see you in Cleveland and wish all the best to you and yours!
Ergo Chef
Mike StaibIt’s a Fun Filled Fall/Winter…Fabulous Food Show here we come!
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16 Must Have #Autumn Ingredients & “The Chop Talk #BacktoSchool End of Summer Blowout Sale!”

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Hello everyone and welcome to August.

It’s hard to believe Summer is almost over and the kids will be going #backtoschool. It certainly has been a hot one. In this SPECIAL edition of Chop Talk we have some great info and promotions for you. First up, in Food Tricks & Kitchen Tips. In keeping with the fact that everyone loves a good list, we thought we’d give you a great rundown of the some of the abundance of autumn produce and ingredients that are available, or coming available, in this coming season. In addition we are bringing you our #BacktoSchool Blowout Sale with all products on the website at huge discounts. We also have two delicious video recipes for you from our partners, Pitmaster Champion Myron Mixon and America’s Favorite Chef,  Michael Symon. We hope you enjoy.! 

Food Tricks & Kitchen Tips: Autumn Produce

Autumn has long been associated with the transition from warm to cold weather, the primary harvest has dominated its themes and popular images throughout the world. For many of us, especially here in the States, the smell of freshly made donuts, watching through the window while cider is being fresh pressed, and folks starting to get that wistful look in their eyes as they start to glimpse the hint of Thanksgiving and Christmas just over the horizon, is a childhood memory that brings warm thoughts of family and friends. We’re sure many of you can remember returning home from the farmers market with arms full of fresh produce, apples, cider, fresh donuts, placing pumpkins on the front stoop to await their fateful appointment with the carving knife that would soon transform them into the Jack-o-Lanterns for Halloween night. The cooling of the nights, the touch of color in the leaves and the anticipation of the coming holiday season always gives the air clarity, as if shaking off the haze of summer.

Apples ApplesThere are thousands (7500) of varieties of apples, ranging from tender to crisp to sweet to tart. Apples are available year-round, but they’re best from September to November. Apples contain phytonutrients which can help you regulate your blood sugar. Eaten raw, or used as a great addition to any cheese board, baked alone, or used in a pie, they are healthy and delicious. Apples were brought to North America by colonists in the 17th century, and the first apple orchard on the North American continent was planted in Boston by Reverend William Blaxton in 1625. The only apples native to North America are crab apples, which were once called “common apples.” All other varieties were brought here from Europe.

Celery Root (Celeriac) celery-rootCelery root, also known as celeriac, is the root of the celery plant. It is often available year-round, especially in temperate climates, but is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall). Freshly harvested celery root is sometimes sold with the stalks and leaves still attached, as pictured here. It is edible raw or cooked, and tastes similar to celery stalks. It can be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes.

Chestnuts ChestnutIn Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute. Although they are wonderful straight from the oven or fireplace, you can make use of the winter chestnut crop in many ways, both sweet and savory. Before trying one of the many chestnut recipes, learn about chestnut history and how to store them. Probably one of the first foods eaten by man, the chestnut dates back to prehistoric times.  The majority of the chestnut trees currently found in America are of native European stock, but Native Americans feasted on America’s own variety, Castanea dentata, long before European immigrants introduced their stock to America.  Today, most of the chestnut food crop is imported from Japan, China, Spain, and Italy. Legend has it that the Greek army survived on their stores of chestnuts during their retreat from Asia Minor in 401-399 B.C. Chestnuts contain twice as much starch as potatoes. It is no wonder they are still an important food crop in China, Japan, and southern Europe, where they are often ground into a meal for bread-making, thus giving rise to the nickname of “bread tree.”

Cranberries Cranberries95%  of all cranberries are used as to make juice. The remaining 5% is used to make sauce, compotes and jellies. They are a a major commercial crop in the U.S. with Wisconsin the leading producer of cranberries, with over half of U.S. production. Massachusetts is the second largest U.S. producer. Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is usually in September through the first part of November. To harvest cranberries, the beds are flooded as we’ve all seen from the TV commercials, with six to eight inches of water above the vines. A harvester is the driven through the beds to remove the fruit from the vines. Although most cranberries are wet-picked, 5–10% of the US crop is still dry-picked. Labor costs are higher and yield is much less, but dry-picked berries are less bruised and are usually the ones sold at your favorite farmers market or fresh fruit stand.

dates

Dates Dates are the fruit of the date palm tree, which grow in the desert. Harvested between September and March In the US they are grown in Arizona and California. They have a sweet, caramel-like taste and soft texture. Farmers markets may have fresh dates in season, but they are also available mail order from some growers and can usually be found at Middle Eastern markets.

Fennel fennelFennel has a light anise, or licorice, flavor. Crisp and refreshing when raw, but melts into a savory sweetness when slowly cooked. The tall green stalks look like celery with wispy dill-like leaves at the top. The stalks grow from a white onion-like bulb. All parts are edible, although the mild, tender bulb is most commonly used and served and is most associated with Italian cooking. It is often available year-round, but is at its best during its natural season from fall through early spring.

Hazelnuts hazelnutsHazelnuts are used in confectionery to make some pralines, in chocolate for some chocolate truffles, and in hazelnut paste products. They are rich in protein and unsaturated fat and contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins. In season primarily in October, the majority if not all the hazelnuts available in the US come from Oregon. In Austria, hazelnut paste is an ingredient in the making of tortes(such as Viennese hazelnut torte). In Kiev cake, hazelnut flour is used to flavor its meringue body, and crushed hazelnuts are sprinkled over its sides. Dacquoise, is a French dessert cake, and often contains a layer of hazelnut meringue and is also a primary ingredient of the vodka-based liqueur Frangelico. Over 2,000 tons are imported annually into Australia, mostly to supply the demand from the Cadbury-Schweppes company. Hazelnut oil pressed from hazelnuts is strongly flavored and used as a cooking oil.

Mushrooms mushroomsThere are over two thousand types of mushrooms, but only 2 ½ – 5 % are edible. Though you can usually get mushrooms all year round they are at their peak in fall and winter. Always look for mushrooms that are firm, not broken and avoid those that seem damp or smell of mildew. There are many varieties available, from Shitake to Crimini, to Portabello and more exotic varieties like the Black Chanterelle.

Pears pearsThe pear is native to coastal and mildly temperate regions of the Old World, from western Europe and north Africa east right across Asia. Most of North American pears are grown in Oregon and Washington, and the harvest months listed here reflect that. Pears have no cholesterol, sodium, or saturated fat. They offer a natural, quick source of energy, due largely to high amounts of fructose and glucose, plus Levulose, the sweetest of known natural sugars, found to a greater extent in fresh pears than in any other fruit. Great raw, on cheeseboards, and poached.

Peas peasFreshly frozen garden peas and petits pois are frozen within just two and a half-hours of being picked. Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus. They are rich in protein, carbohydrate and fibre and low in fat which is mostly of the unsaturated kind. The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

Pumpkin pumpkinsAs one of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced each year. The top pumpkin producing states in the U.S. include Illinois, Ohio, Pennsylvania, and California. Pumpkins are a warm weather crop that are usually planted in early July. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Often, it is made into various kinds of pie which is a traditional staple of the Canadian and American Thanksgiving holiday. Pumpkins that are still small and green may be eaten in the same way as the vegetable marrow/zucchini. Pumpkins can also be eaten mashed or incorporated into soup.

Quince QuinceA quince is a hard, round or pear-shaped fruit. It looks and tastes like a cross between an apple and pear. Unlike apples and pears though, quinces are inedible raw. When cooked, quinces develop a slightly grainy texture similar to a firm pear and develop a rosy amber color. Their season is very brief, from October to December, so be sure to get them when you see them. Quince is a great side for duck and other game meats. You can use it as a paste on cheese boards, compote, poach it and also tarte tatin.

Sage sageOnce prized for its medicinal value, the most popular use of sage these days is in stuffing for the Thanksgiving turkey. In ancient Rome, it was considered to have substantial healing properties, particularly helpful in the digestion of the ubiquitous fatty meats of the time, and was deemed a part of the official Roman pharmacopeia. Sage has been used effectively for throat infections, dental abscesses, infected gums and mouth ulcers. Great when used with game meats.

Squash Types

The term “summer” and “winter” for squash are only based on current usage, not on actuality. “Summer” types are on the market all winter; and “winter” types are on the markets in the late summer and fall, as well as winter.

BakedAcornSquash1_optAcorn This winter squash is shaped like an acorn. Great for baking. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. In addition to the dark green acorn, there are now golden and multi-colored varieties.

ButternutSquashButternut Beige colored and shaped like a vase, this is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. It weighs from 2 to 5 pounds. The more orange the color, the riper, drier and sweeter the squash.

Spaghetti A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, Spaghetti-squashnut-like flavor. When cooked, the flesh separates in strands that resemble spaghetti. The most yellow squash will be the ripest and best to eat. Those that are nearly white are not very ripe. Spaghetti squash also freezes well.

Think outside the box when setting up your weekly menus and try different ingredients and techniques. You’ll be glad you did and it’s always great to get the family to try new things and expand their palette.

Ergo Chef


#BacktoSchool End of Summer Blowout!

My Juicer Back to School Special 20% OFF* 1 week only using Discount Coupon code: MYJUICER20 My Juicer

*Sale ends 8/22/16 Midnight.

my-juicer-bannerMy Juicer II Personal Blender Smoothie Maker with Grinder Assembly & Extra 20oz. Sport Bottle.

Blend Well – Live Better!

My Juicer II Extra bottle & grinder setThis new My Juicer II has an updated stylish design with a powerful heavy duty 300+ Watt motor for crushing Ice, blending juice drinks and smoothies for a healthy lifestyle. The My Juicer II by Ergo Chef extracts the nutrients from the food your blending so your body can better digest and absorb the nutrients, for a healthier you. The additional Grinder Cup and special blade allow you to grind nuts, coffee beans, Flax & Chia seeds & fresh herbs etc. Beautiful and sleek stainless steel & black design looks great in every kitchen.

INCLUDES: Stainless Steel and Composite black plastic Motor Base with suction feet, Blade Assembly, 2 – 20 Ounce Sport Bottles, Grinder Blade Assembly & Cup, Instruction ManuGrinder Blades_XLal & Recipes.

  • Powerful Heavy Duty Motor for Crushing Ice, Frozen Veggies & Fruit with 300+ WATTS (320 Watt Max Power)
  • Motor Base has suction feet for stable operation & Handle for easy storing and taking with you to the office
  • 2 – 20 Ounce Sport Bottle is Triton(R) shatter Proof Composite Plastic Material when on the go & BPA Free for a healthier lifestyle Fits in most car cup holders
  • My Juicer_II_1XLBottle top has compression fit cap for no accidental spills
  • Bottle has measurement Marks on side so you fill it just right
  • Easy to use, convenient size and easy cleanup!
  • 1 Year Limited Warranty

Motor Base Dimensions: Height: 6.750″, Width: 5.125″, Depth: 5.5″, Weight: 2 lbs. 5 Ounces, 2 Prong 120V Extension Cord Length: 44″ Long, Height with Sport Bottle Attached: 14-3/8″ TallMy Juicer EC105 w extra bottle_S

Sport Bottle Dimensions: Height with Lid: 9.5″, Dia. at Base: 2.925″, Lid Size: 2.9″ Dia. with 1.3″ handle length for easy carry, Spout: 1.050″ Outer Dia.  / .780″ Inner Dia. / .550″ Tall

GGrinder Assembly_XLrinder Blade & Cup Dimensions: Height Assembled: 4.5″ Tall x 3″ Dia. Blade Assembly, Grinder Cup Size: 3.650″ Tall x 2.5″ Dia.

Cleaning: Simply place warm water in bottle upto fill line after use with a few drops of dish soap.  Place on motor base and turn on. It will blend & naturally clean itself.  If needed use sponge for dried on drinks. Take apart and dry with a clean towel.

ORDER NOW: My Juicer


erg047_19.5x19.5_DISPLAYheadersCulinary School Kits & ALL WEBSITE PRODUCTS (services excluded)

USE Coupon Code: August15 for 15% OFF

That’s right you read correctly, 15% off everything on our website!

Culinary Kits

Culinary-School

10pc Prodigy kit XL picOur Culinary kits were designed for‪ #‎professionalchefs‬ and ‪#‎homecooks‬ who shop for exceptional value and want a reliable knife set without spending a fortune. Designed for ergonomic comfort and precision, the blades are crafted from high carbon stainless steel and have an 18 degree cutting edge so they can slice, chop or carve up any food product you need.

Order Now: Culinary School Kits


Myron Mixon

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MMPGT 4 XLThe Myron Mixon @Lord_of_Q 3-in-1 Grill Tool is the ultimate tool for you Pitmasters. Pop it, Flip it & Slice it! The Myron Mixon Pitmaster Grill Tool is first tool to deliver a style and functionality that says “Game On”! The 3-in-1 design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook.MMPGT 2 XL (1)

A good sharp knife is a must to slice up your mouth watering Q, hence we use the “Workhorse” an 8” Chef knife size blade with 7″ cut for slicing up your meats and veggies, from prep to serving. The blade is high MMPGT 5 XLcarbon stainless steel for superior durability, ground precision sharp for perfect slices. It boasts an ergonomic non-slip grip handle over a full-steel tang for strength and balance, so cutting is effortless with ultimate control. Next, a flipper hook to easily grab your Q and turn it on the grill. Last but not least is the bottle opener, built into the blade to keep you cool, sipping your favorite beverage.Now get grilling your favorite foods, and be the boss of your grilling domain with the ultimate “Myron Mixon Pitmaster Grill Tool”.

4pcgrillkitMyron_XLSPECIFICATIONS: • Tool Weight: 8.5 Oz. • Blade & Hook Thickness: .100″ • Blade Height: 200″ • Blade Length: 8″ w/ Precision Sharp 7″ Cutting Edge • Flipper Hook: 2.750″ • Handle Size / Material: 5-3/8″ long / Non-Slip TPR • OAL: 16.125″ • Blade Material: One Piece Carbon Stainless Steel (5Cr15MoV

Only $29.99 or upgrade to our Kit with Ergo bag & a 15” DUO Grill Tong for only $59.99 here: Grill Tool


Michael Symon

Michael-Symon-Cutlery (1)

Save big on all Michael Symon’s Cutlery like this 3pc Starter Knife Set!

3pc MS CUP set XLThis Michael Symon Cutlery set provides you with your essential 9″ Chef knife for chopping up large fruits, vegetables and proteins. You also get a 6″ Serrated Utility knife for slicing up smaller soft veggies, bread, bagels and cheese. Lastly you have a 3.5″ paring knife for peeling and small cutting tasks, as well as fancy garnishes. Get cooking in your kitchen with these high quality tools.

Set Features: 9″ Chef knife, 6″ Serrated Utility knife, 3.5″ Paring knife, Lifetime Limited Warranty~30 Day Satisfaction Guaranteed – Money Back Guarantee! We guarantee you’ll love the quality & craftsmanship of these tools designed with Iron Chef Michael Symon.

Order Now: Michael Symon Cutlery


Crimson Series

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3 SH crimosn chef knives w names

 

 

This is a special 3pc Crimson G10 Knife set deal – List Price $390

Special $139.99 less extra 15% with a coupon code Crimson 3 PC Set Special

 

We hope you enjoy the rest of your summer and we’ll be back with another blog post in October. Till then, all the best,

ERGO CHEF

Mike Staib16 Must Have #Autumn Ingredients & “The Chop Talk #BacktoSchool End of Summer Blowout Sale!”
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Happy Fourth of July! Have we got some news for you!

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Hello everyone and welcome to the Independence Day edition of Chop Talk. We’re full on into summer and we’ve got some great info for you. First up we take a look at the origins of the backyard barbecue. Next up we take a trip around the country to the most famous places for BBQ in the US and expand on the styles, tastes and traditions of regional barbecue. We are very pleased to introduce the new My Juicer II, our updated and improved version of our personal blender. Next it’s Myron Mixon and his Pitmasters Grill Tool to get you set for summer grilling and finally a terrific new sweepstakes giveaway of a 7PC Michael Symon Cutlery Set by Holiday Contest and Sweeps. We hope you enjoy and have a great safe and wonderful summer!


The Origin of the Backyard Barbecue?

The most plausible theory claims that the origin of the word “barbecue” is a derivative of the West Indian phrase “barbacoa,” which describes a method of slow-cooking meat over hot coals. The Oxford English Dictionary traces the word back to Haiti, and others claim that “barbecue” might actually come from the French phrase “barbe a queue,” meaning “from head to tail.”

In America, barbecue can be traced back to colonial times, with a Virginia law written in the 1600s providing that, “discharging of firearms at a barbecue was prohibited.” In George Washington’s diaries, one entry, dated May 27, 1769, describes him traveling to Virginia for a barbecue. What we find most fascinating about his subsequent entries over the next few years, is that it reveals George to be the very antithesis of what we have come to believe with regard to his personality and demeanor. To most of us, the ‘Father of Our Country‘ is portrayed a stoic and serious individual, yet most of his entries concerning barbecue, are usually followed by entries about his ‘laying low for a few days and doing nothing of note.‘ Seems ol’ George was a partier at heart and we might very well have documentation of the first Presidential Hangovers! You Go George, Party like it’s 1799!”

In 1820, in a letter to her grandfather, Thomas Jefferson, Ellen Randolph wrote him of  ‘a great barbecue’ held on the Fourth of July in Charlottesville. By that time, Independence Day barbecues had become the norm. It is even recorded that upon the marriage of Abraham Lincoln’s parents, on June 12, 1806, the ‘reception‘ was a barbecue. From the book, “Lincoln: The Prairie Years, 1927,” written by Carl Sandburg, a guest at the wedding, Christopher Grahm wrote, “We had bear meat, venison, wild turkey and duck eggs, both wild and tame, maple sugar lumps tied to a string to bite off with coffee or whiskey, syrup in gourds, peaches and honey, a whole sheep roasted in a pit over coals of burned wood and covered with green boughs to keep the juices in.”

So as you can see, the tradition of gathering with your friends to cook some sort of meat over wood or coal outdoors seems to have been around for centuries.  Now if only our Award Winning DUO tongs were available then, they may have made BBQ easier.


Food Tricks & Kitchen Tips: Styles of American Barbecue

From Carolina pig-pickin’s to Kentucky mutton, the idea is the same everywhere; an outdoor party with friends, food, and beer. The meat is generally marinated before being put on the grill, where it’s brushed with whatever kind of sauce is available or popular. More than anywhere else, American barbecue makes use of specific kinds of wood to impart flavor in the meat: in Texas, mesquite brush is common, but hickory and oak are more readily available elsewhere. Outside the South, culinary specifics often take a back seat to the social aspect. You’re more likely to find burgers, hot dogs and vegetable skewers than pulled pork at a BBQ, but the soul of the barbecue is alive and well.

Memphis, Tennessee
Memphis is probably best known for its dry barbecue. Most frequently used on ribs, the dry style is highly flavorful and is less messy to eat than wet. In the dry process, the ribs are coated with a rub made from ingredients such as garlic, paprika, onions, cumin, and other spices. They are then cooked in a smoker until they are fall-off-the-bone tender. Typically, dry ribs are served with a sauce on the side.

Memphis barbecue sauce has its own distinctive flavor, as well. Though the specific ingredients will vary from cook to cook, Memphis sauce is usually made with tomatoes, vinegar, and any countless combination of spices. It is generally thin, tangy, and somewhat sweet. Memphis sauce is poured over pulled pork or served along side of dry ribs. Nicknamed the “Pork Barbecue Capital of the World,” Memphis considers itself a leader in the world of barbecue. In his book, The Grand Barbecue, Doug Worgul credits the Memphis in May World Championship Barbecue Cooking Contest, which started in 1978, as the country’s oldest barbecue competition.

Meat: Smoked pork ribs on the slab, and pulled or chopped pork for sandwiches.
Sauce and Flavoring: Ribs are served with a dry rub made with ingredients like garlic, paprika, onions and cumin. The sauce, made with tomatoes, vinegar, and spices, is served on the side.
Cooking Method: Slow-cooked over indirect heat.
Side Dishes: Coleslaw and baked beans.

Kansas City, Missouri
This style barbecue is characterized by its use of different types of meat (including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish) along with its sweet and tangy sauces which are generally intended for liberal use.

Kansas City has more than 100 barbecue restaurants and is known in Missouri as “world’s barbecue capital.” Ribs are mostly pork, but also come in beef varieties and can come in a number of different cuts. Burnt ends, the flavorful pieces of meat cut from the ends of a smoked beef or pork brisket, are a popular dish in many Kansas City area barbecue restaurants. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, french fries, coleslaw, and other soul food staples.

Henry Perry is known as the “Father of K.C. Barbecue.” Perry is famous for the slow-cooked ribs he served for .25 cents a slab out of a trolley barn in the early 1900’s. His legacy thrives with the city’s countless barbecue restaurants and The Kansas City Barbecue Society, which has more than 8,000 members worldwide.

Meat: Beef and pork.
Sauce and Flavoring: The sauce is tomato-based and sweetened with molasses or brown sugar.
Cooking Method: Slow-cooked over hickory wood for as long as 18 hours.

North Carolina

Two styles, western (aka Lexington) and eastern, dominate North Carolina barbecue. The annual Barbecue Festival has been held in Lexington, N.C. every October since 1984. According to the festival’s official website, the event attracts more than 100,000 people each year.

Meat: Pork shoulder (western) and whole hog (eastern) chopped or pulled.
Sauce and Flavoring: The western style sauce is called “dip” and is a thin tomato-based sauce mixed with brown sugar and spices. In the east, the sauce is a blend of vinegar, sugar, water and pepper.
Cooking Method: Both styles are slow cooked over indirect heat with oak or hickory wood. To preserve the pork and smoke flavors the meat is never basted.
Side Dishes: BBQ slaw, hush puppies (western), mayonnaise-based coleslaw and corn bread sticks (eastern) complement the barbecue. Sweet tea for a beverage and banana pudding or peach cobbler for dessert is served in both the western and eastern parts of the state. The town of Lexington alone, with a population of about 20,000 people, boasts more than 20 barbecue restaurants.

Texas 
According to the Travel Channel show “Food Paradise,” the state legislature declared Lockhart the BBQ capital of Texas. The Office of Texas Tourism marks the so-called “Texas Barbecue Trail” as starting just north of Austin and continuing further south to Luling.

Meat: Beef, particularly untrimmed brisket.
Cooking Method: Slow-cooked over coals or wood in above ground smokers.
Sauce and Flavoring: No sauce is used before or during cooking. Pepper and salt are the most common seasonings. A thick tomato-based sauce with a sweet and spicy taste is served on the side of the barbecue meal.
Side Dishes: In Texas the focus is on the meat, but occasionally beans, potato salad and thick toasted white bread called Texas Toast are added to the meal. Traditional desserts include pecan or lemon chess pies.

We’re pretty sure we’ve covered the topic thoroughly. Now, all that remains for us and barbecue is the eating. Our grill has been heating up for the last 15 minutes, the ribs and shrimp marinating for the last 24 hours and veggies are all prepped and ready for grill marks. Enjoy yourselves! Experiment. have fun.


The New My Juicer 2

My Juicer II Extra bottle & grinder setThe new My Juicer II is now available to Purchase Today!  My Juicer II Personal Blender with Grinder Assembly. This new My Juicer II has an updated stylish design with a powerful motor for crushing Ice, Blending Juice Drinks and smoothies for a healthy lifestyle. The additional Grinder Cup and special blade allow you to grind nuts, coffee beans, flack seed, fresh herbs etc. Beautiful and sleek stainless steel & black design looks great in every kitchen. 

Powerful Motor for Crushing Ice, Frozen Veggies & Fruit Up to 300WATT. Motor Base has suction feet for stable operation & Handle for easy storing and taking with you to the office

Sport Bottle is Triton(R) shatter Proof Material when on the go & BPA Free for a healthier lifestyle – Fits in car cup holders. Bottle top has compression fit cap for no accidental spills
Grinder Assembly_XL Grinder Blades_XLBottle has measurement Marks on side so you fill it just right

INCLUDES: Motor Base & Blade, 1 Sport Bottle, Grinder Blade & Cup, Instruction Manual & Recipes Easy to use, convenient size and easy cleanup! 1 Year Limited Warranty

 

Order Yours Today:https://www.ergochef.com/proddetail.php?prod=MyJuicerII


The Myron Mixon 3-in-1 Pitmaster Grill Tool is the ultimate tool for you Pitmasters. Pop it, Flip it & Slice it!myron-banner

The Myron Mixon Pitmaster Grill Tool is first tool to deliver a style and functionality that says “Game On”! The 3-in-1 design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook.

MMPGT 4 XL A good sharp knife is a must to slice up your mouth watering Q, hence we use the “Workhorse” an 8” Chef knife size blade with 7″ cut for slicing up your meats and veggies, from prep to serving. The blade is high carbon stainless steel for superior durability, ground precision sharp for perfect slices. It boasts an ergonomic non-slip grip handle over a full-steel tang for strength and balance, so cutting is effortless with ultimate control. MMPGT 5 XL

MMPGT 5 XLNext, a flipper hook to easily grab your Q and turn it on the grill. Last but not least is the bottle opener, built into the blade to keep you cool, sipping your favorite beverage.

Now get grilling your favorite foods, and be the boss of your grilling domain with the ultimate “Myron Mixon Pitmaster Grill Tool.”

4pcgrillkitMyron_XL

SPECIFICATIONS: • Tool Weight: 8.5 Oz. • Blade & Hook Thickness: .100″ • Blade Height: 200″ • Blade Length: 8″ w/ Precision Sharp 7″ Cutting Edge • Flipper Hook: 2.750″ • Handle Size / Material: 5-3/8″ long / Non-Slip TPR • OAL: 16.125″ • Blade Material: One Piece Carbon Stainless Steel

Only $29.99 or upgrade to our Kit with Ergo bag & a 15” DUO Grill Tong for only $59.99 here: https://www.ergochef.com/MyronMixon….


 Michael Symon Sweepstakes & 3 PC Set0002957

It’s The Summer Kitchen Fun with Ergo Chef/Michael Symon Cutlery Giveaway!!!

Holiday Contest and Sweeps is pleased to bring you a great giveaway from Ergo Chef. Two of our readers the chance to win a 7 Piece Ergo Chef Knife Kit Featuring Michael Symon Cutlery. Ergo Chef is by far the finest Cutlery you will ev3pc MS CUP set XLer find and by combining their knife set with World Famous Chef Mi3pc set with 5 pocket bag XLchael Symon it doesn’t get any better.

This 7 Piece Michael Symon Knife Kit includes the Ergo Chef 5 pocket Roll Bag. This kit has the essential knives for food preparation. A Symon 9″ Chef knife, 6″ Serrated utility, and a 3.5″ Paring knife. Includes Edge Guards to protect the blades and your fingers, in colors for easy identification. All store nicely in our Ergo Chef durable Nylon/Polyester Roll bag with a handle and business card holder. Bag holds up to 5 knives.

To ENTER FOR YOUR CHANCE TO WIN: http://holidaycontestandsweeps.blogspot.com/…/summer-kitche…

Visit our store by clicking the VISIT OUR STORE at the top of the page to see our entire lineup of products

*This giveaway is in no way endorsed,associated or affiliated with Facebook, Twitter or any other Social Media Networking Site. This giveaway is valid in the Continental United States only and entrants must be 18+ years of age to enter. This giveaway will end at 12:00 AM (EST) 7/12/16.

Mike StaibHappy Fourth of July! Have we got some news for you!
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New Website Design, Peanut Butter & Chocolate Chili, New Ceramic Paring Knife & Kosher Knives

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Welcome to April!

Spring is in full swing and Ergo has some new and exciting news for you all. First up is the new design of our website and blog. We’ve made them much more user friendly, with a new sleek look and, we’ve added a great new “Live Chat” feature so you can now talk live to a customer service rep with any order or product questions you may have. Just click the blue “Live Help” button on the lower right hand side of the home page.

In this edition of Chop Talk, Food Tricks & Kitchen Tips covers a topic we can never revisit enough Knife Basics & Sharpening. We’ve got a delicious Peanut Butter/Chocolate Chili recipe for you from Elaine Giammetta,The Gourmet Girl. Finishing up, we have 3 new products for you to check out; Our new Presidential Chef’s Choice 4″ Stealth Black Ceramic Paring Knife and our Pro-Series Extra Wide 2.3″ Chef Knife with no hollow grounds and our #Kosher Marked Knives by Rabbi-Q’s Mendel Segal. Enjoy!

Food Tricks & Kitchen Tips

Sharpening Your Knives

 

sharpenerIt’s important to keep knives sharp to stay safe when cooking, as dull knives are a safety hazard and can be very dangerous. The more blunt a knife’s edge is, the more pressure it takes to cut something, the more likely you are to slip and cut your finger instead. Sharpened knives reduce the time it takes to prepare your meals as well. To sharpen a knife, you can use a professional sharpening stone, also known as a whetstone, or a sharpening stick. Directions are usually provided with the sharpening products. Our 10″ and 12″ diamond sharpeners will keep your knives razor sharp with just a few passes or you can use our new Fast Edge manual pull through sharpener which cuts an 18 degree edge on your knives every time.

See the different types here: Ergo Chef Sharpeners. If you don’t feel comfortable sharpening your knives yourself, many retailers offer professional sharpening or you can Google for knife sharpening in your area. You could also try your favorite cooking supply store, as most offer sharpening services.

How To Properly Hold & Use Your Knife

Ergo_Knife_Collection_1448910000_2965029_ver1.0_640_480For more precise control, adopt a grip on the blade itself, with the thumb and the index finger grasping the blade just to the front of the bolster and the middle finger placed just opposite on the blade. When slicing or chopping, keep your fingertips curled inward. Use your fingernails in what is called a “claw grip,” to help grip the food. The knife blade should rest against the foremost knuckle, helping keep the blade perpendicular to the board.


Recipe

Peanut Butter & Chocolate Chili courtesy of Elaine Giammetta

Peanut Butter & Chocolate Chili

Ingredients
Olive Oil
1 small yellow onion, diced
2 green bell peppers, diced
1 large jalapeno pepper, deveined, seeded and minced
2 medium cloves of garlic, minced
28 oz can organic crushed tomatoes
1 c each: black beans, pinto beans (if canned, well drained)
2 c red kidney beans (if canned, well drained)
1/2 c dark ale
2 T chili powder
1 1/2 dried hot red peppers (crushed)
1 t oregano, dried
pinch cumin powder
salt & pepper to taste
1 lb ground turkey
1 lb ground pork
1/4 c low fat or organic creamy peanut butter
3 T serrano chili sauce
Juice of 1 lime
2 T fresh cilantro, chopped
2 T shaved dark chocolate

Method
Heat 2-3 T oil in a large heavy bottom pot. Add the onion, green peppers, & garlic. Saute until the onion is translucent. Next add the crushed tomatoes, beans, beer, and spices. In a separate pan brown the ground turkey and pork, then add to chili mixture. Simmer for 45 minutes over low heat. Add the peanut butter, hotsauce, lime juice, cilantro and chocolate. Simmer an additional 15 minutes.

Plating
Spoon into soup bowl, top with dollop of yogurt or sour cream. Shave chocolate over topping. Sprinkle with chopped cilantro leaves and shredded cheddar. Serve with a tall glass of the ale used in the recipe.

Bon Appetit!


Product Spotlight

Presidential Chef’s Choice Stealth 4″ Ceramic Paring Knife

black ceramic knifeThis knife is crafted from high quality ceramic ground to a razor edge. The ceramic is much more durable than past ceramic knives due to new technology and fibers to strengthen the blade. Ceramic is the next hardest material to diamonds so it will hold an edge with years of proper use. The handle is non-slip providing great feel and control for all your smaller cutting tasks.  Created in a stealth black ceramic with Presidential Chef’s Choice, Chef Sam Morgante.

Every purchase helps support “Rolling Thunder” by giving 10% of profits from sales to help veterans and active duty military & their families.

Includes: Official Silver Foil Printed Gift Box with Presidential Chef’s Choice Seal Special Stealth 4″ Ceramic Paring Knife w/ Protective Sheath Comfort Texture Handle Grip for Safer Control. Exclusive “Presidential Chef’s Choice The White House” Seal Laser Etched on Ceramic Blade. 

To Order: Ceramic Paring Knife $24.99


Pro Series 2.3” Wide Ergonomic Chef Knife

8 inch pro chef - wideOrder the New Pro Series 2.3” Wide Ergonomic Chef Knife & get a Free Diamond Sharpener!* Clean sides with no hollow grounds!Pro Series 2.3” Wide Ergonomic Chef Knife This new 8” Pro-Series Wide Ergonomic Chef knife has an extra wide blade height 2.3”, and is NOT hollow Ground.

Nice clean sides with no hollow grounds for easy cleaning and keeps it’s strength and durability even after you sharpen it for years. Precision balanced and fully forged for a lifetime of use.The 8″ Chef knife is the work horse in the kitchen. Our patented design, with its ergonomic angled handle, can make virtually all types of cutting more comfortable and effortless than standard knives (cutlery).

This chef cutlery helps reduce wrist movement during chopping, and can decrease stress on the muscles in your wrist, hand and forearm; and the extended heel or blade of the knife prevents your knuckles from contacting the cutting surface. The cutlery is perfectly balanced and ground to perfection. Once you try it, you will want no other. Our knives were highly rated by many publications and by many culinary professors!

Features: Blade: German Made Carbon Stainless Steel (X50CrMoV15), Blade Length: 8″ of Cut, Blade Height: Wide 2.3″, Handle Length: 5.2″ Long, Handle Material: Durable POM, Knife Weight: 9.3 Ounces, Precision Balanced at Bolster, Lifetime Warranty & 30 Day Money Back Guarantee.

To Order: Pro Series 2.3″ Wide Ergonomic Chef Knife $69.99 

*Limited Time Offer. While supplies last.


rabbi_q_web_bannerWe now have #Kosher Marked Knives by Rabbi-Q’s Mendel Segal. Save 10% with coupon code: IntroRabbiQ10
These are the best, most ergonomic and affordable knives on the market for your Kosher Kitchen! All knives are laser marked “Pareve” “Dairy” or “Meat” by Rabbi Mendel of RaBBi-Q.
Available knives:
Mendel’s RaBBi-Q 8″ Chef Knife Marked Dairy by Rabbi Mendel of RaBBi-Q. This 8″ Crimson G10 Chef knife is laser marked for Dairy use in the Kosher kitchen. Cut with confidence feel the ergonomic difference in these precision balanced and edged kitchen knives. The 8″ Chef knife will slice, and chop everything except bone in your Kosher kitchen.
6″ Utility Knife Marked for Dairy by RaBBi Mendel of RaBBi-Q. This Crimson G10 handle utility knife is made from high carbon stainless steel for long edge life and easy maintenance. Designed for slicing all small dairy products with ergonomic comfort, balance and precision in your Kosher Kitchen.
8″ Chef knife marked Meat for a Kosher kitchen by Rabbi Mendel of RaBBi-Q. This Crimson G10 Chef knife features a high carbon stainless steel blade for precision cutting of all your meat. The ergonomic handle creates a comfortable grip for superior control and performance with great balance for smooth efficient slicing in your Kosher kitchen.
This 6″ Utility Knife Marked Meat for your Kosher Kitchen by Rabbi Mendel of RaBBi Q is easily identifiable. Made with quality high carbon stainless steel and G10 fiberglass resin handles for extreme durability. Slice your smaller proteins easily with the precision sharp edge on this quality blade in your Kosher kitchen.
This 8″ Bread Knife Marked Pareve for your Kosher Kitchen by Rabbi Mendel of RaBBi-Q is easily identifiable with the laser marked “Pareve” for your kitchen. It’s made with quality high carbon stainless steel for long edge life and durability in any kitchen. The ergonomic G10 fiberglass resin handle is one of the world’s strongest materials for a lifetime of use. Slice your breads, cakes and all items Pareve in your kitchen with this offset serrated bread knife.
This 3.5″ Paring Knife Marked Pareve for your Kosher Kitchen by Rabbi Mendel of RaBBi-Q is easily identifiable. Made from quality high carbon stainless steel for long edge life and easy maintenance. The G10 fiberglass resin handles are one of the world’s strongest for a lifetime of use. This is a perfect paring knife for small Kosher kitchen tasks.
To find out more or place an order click here: https://www.ergochef.com/Kosher-Marked-Kitchen-Knives-by-RaBBI-Q.php
Until next time, happy cooking!

Ergo

Mike StaibNew Website Design, Peanut Butter & Chocolate Chili, New Ceramic Paring Knife & Kosher Knives
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Autumn means Stocks & Soups, Food Shows, Sweepstakes Event, Chef Kern & a Fall classic, Pork Osso Bucco…

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Welcome to October and the start of the Fall Season. We love this time of year for so many reasons. One, is that we get to attend some of the great food and culinary shows around the country and we look forward to to meeting and greeting you all face to face. That said, coming up this month is the Metro D.C. Cooking Show, Oct 24-25, 2015 in Washington D.C. & we’ll be heading to Cleveland Nov 13-15, 2015 for the Fabulous Food Show.

The Metro DC Cooking Show banner-15Headlining this year’s DC show will be Giada De Laurentiis and our good friend and partner, Chef Michael Symon. We’ll be displaying and demoing all our great products, including the new Michael Symon Cutlery Line (Chef Symon will be at the booth both days to greet you up close) and the new Myron Mixon Grill Tool.
Saturday October 24 – Sunday October 25, 2015
Walter E. Washington Convention Center – Washington, DC
Saturday Hours: 10 am – 6 pm ~ Sunday Hours: 10 am – 5 pm

We’ll be at Booth #1315. We hope to see you there!
Ticket prices: General Admission – $18 in advance; Children 4-12 – $10 in advance
Children under 4 free

The Fabulous Food Show, Nov. 13-15, 2015

FFS-Logo-156x203_50584The Nation’s Premier Culinary Celebration is bigger than ever! The 10th annual Fabulous Food Show returns to the I-X Center November 13-15, 2015. This is not your ordinary cooking show, it’s a full weekend of food, fun, and entertainment! Spread out over 400,000 square feet of indoor space, this unparalleled cultural experience features the country’s largest presentation of fine food, fine art, craft breweries, wineries, restaurants, and purveyors all under one roof!The Market Place: Sample and shop from a collection of hundreds of companies showcasing a variety of specialty foods and culinary gadgets.Taste, Try & Buy just in time for the holiday entertaining season.

SymonSimmonsValastroGiant Eagle Market District Theatre: Custom built open theatre hosted by Jason Roberts. Featuring live exclusive content on stage all weekend with Michael Symon, Buddy Valastro, Gail Simmons, Aaròn Sànchez, Frankie Avalon, The Samples and Gospel Brunch presented by House of Blues Cleveland. All performances are included with admission. Seating is first come, first served.

We’ll be there with all our great products and I’m sure Chef Symon will be stopping by to talk to you all about his new Michael Symon Cutlery Line. We’ll be at Booth #1352. For more info, visit the official website here: www.fabulousfoodshow.com


Food Tips & Kitchen Tricks

Stock

To begin, let’s take the simple definition. Most soups start with some type of broth or stock which is defined as; a liquid (usually water) that is fortified with a definite flavor. Different types of stocks include, vegetable, chicken, beef, duck, fish, lobster, corn, asparagus, etc The list is endless depending on what flavor you are looking for and, of course the ingredients that you are going to use it in. The final flavor you are trying to achieve determines how you are going to treat the ingredients going in. As an example were you to be making corn stock, your flavors would take on a completely different profile if you were using raw corn vs. roasted corn. Developing a base flavor is an important part, if not the most important part, of a successful soup and that can be achieved in many ways. If the home cook wants to make a meaty and rich soup for instance, it is important to caramelize the meat and vegetables first, then deglaze the pan with a liquid (sometimes red or white wine) to remove the flavorful pieces from the bottom of the pan (called fond) and add those flavors to the soup resulting in a richness of flavor called Umami.

A French term called ‘Mirepoix,’ is the foundation of most soups and stocks. This is a mixture of 2 parts onion, 1 part carrot, and 1 part celery. Make sure you have a good sharp Chef knife to break them down. Aromatics are flavor enhancers that are added to your stock to bloom or boost flavors. Aromatics include: peppercorns, bay leaves, juniper berries, any herbs, any onions, or garlic. Most importantly, we need to determine what type of stock we want to create, and then decide what the future of our beautiful stock will be. After you have added all your ingredients, you are now ready to let your stock simmer. A simmer is a temperature between 190-200 degrees and different stocks have different simmering times in order to reach their fullness of flavor:

Vegetable stocks~45 minutes
Fish stocks~1 hour 30 minutes,
Chicken (Poultry) stocks~2 hours,
Beef stocks~6 hours ( pre-roast the bones)

Once your stock is completely simmered to it’s full richness, the final step is straining it properly. What we are looking for is a pure, smooth and beautiful liquid so at this point we need to pass it through a strainer or “cheesecloth” to remove all impurities and vegetables, or large ingredients. Your stock can now be used immediately, or can be frozen in smaller batches to be thawed and used the next time you decide to make a soup or sauce.

Soupfallsoup

Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth. Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consomme. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; veloutes are thickened with eggs, butter and cream.

Other ingredients commonly used to thicken soups and broths include rice, flour, and grains and beans. The word soup originates from “sop,” a dish originally consisting of a soup or thick stew which was soaked up with pieces of bread. The modern meaning of sop has been limited to just the bread intended to be dipped. Cooking with the seasons can be a lot of fun, so when thinking soups and stocks, consider ingredients available at that time of year and enjoy gathering ingredients that are at their peek of freshness. Autumn is a great season for soups, so be creative and enjoy!


Chef’s Spotlight

JSKMHPChef Justin Kern

When you see Justin Kern handling a busy kitchen you’ll immediately say to yourself “that dude is fierce.” You’re not wrong. He gets it done. Hailing from Kingston, NY Chef Kern has been in the business since 1999. His love affair with food goes all the way back to his father. His father might not have been a chef, but he loved to cook and put his own spin on things. He explained, “From what I understand my mom couldn’t cook to save her life. Sorry Mom. My father was a Marine and he just loved to cook, nothing fancy, but very eclectic. I learned to eat a lot of different foods very early. My Grandparents also used to dine out on all types of cuisines, so they really exposed me to lots of different cuisines.”

Since building his initial kitchen chops at a pizza and BBQ joint in upstate NY, Chef Kern has been a private chef and caterer, been involved with beer dinners and special events as well as an uber successful series of pop-up dinners here in Connecticut. He stated, “I remember when I first started, it was a job. My very first job was pizza delivery and watching the guys in the kitchen, I was fascinated. I was 16 and within a year I was running the place, making all the food etc.”

Chef Kern has worked with chefs from all over the county, and quite frankly, from all over the world. He knows a thing or two and is passionate about delivering not just a delicious meal, but also one that uses quality ingredients. At the top of his list is always locally grown ingredients. He believes it’s important to support the people and businesses around him. Justin came to Meetinghouse Pub because he loved the vision of the owners. He also loved the team and how all the different personalities worked so well together. His favorite part of being a chef? “When you do it right, you can bring joy and make people feel good.”

Justin KernI asked him about his cuisine and food philosophy and he answered. “I love local and try to be local as much as I can with regard to my ingredients. For instance I can’t get Ahi Tuna locally but I can get deep water shrimp from local day boats, caught the morning in Connecticut waters and have them on the plate that night. As for my cuisine I’d call it Americano, upscale pub food, focused on local ingredients and simple comfort food flavors. Simple dishes executed with great technique consistently.” I asked him about Ergo Knives. “I love my Ergo knives. I have tendonitis in my hands and working with the Pro Series does take a learning curve, but I can use them all day with minimal abuse to my hands. I recommend them to everyone. They’re quality knives. My go to is my 10″ Pro Series Chef Knife.”

We then ended with brief rapid fire question and answer.

CT: Crocs or no crocs?
JK: No crocs
CT: Favorite tool in the kitchen?
JK: My 10″ Ergo Chef Knife
CT: Favorite junk food?
JK: Gummy Bears
CT: What do you eat after shift?
JK: (laughs) Alcohol
CT: Least favorite ingredient?
JK: Coconut
CT: Favorite ingredient?
JK: Pork
CT: Favorite spice?
JK: Salt
CT: Favorite cuisine to cook?
JK: Recently I’m exploring Italian. Sauces, pastas, etc.
CT: Favorite cuisine to eat?
JK: I’m a huge seafood fan, regardless of type, be it Asian, American.
CT: Fine dining or casual?
JK: I’m all about casual. The best things happen over food. Weddings, birthdays, holidays, all over food.

You can connect with Chef Kern via social media here: Twitter: @Chef_JKern Facebook: https://www.facebook.com/jkern01?fref=ts


Recipe

12053374_10154261051874517_585699994_nPork Osso Bucco With Creamy Grits and Pumpkin Beer Gravy

Courtesy of Chef Justin Kern

 

 

 

Pork Ingredients:
4 Pork Shank
6 pack of your favorite pumpkin beer
1 Qt chicken stock
1 white onion roughly chopped
2 large carrots roughly chopped
1 bunch celery roughly chopped
1 head garlic
3 tbs EVOO

Grits Ingredients:
1 C Grits (yellow corn)
1 ¼ C Chicken stock
1 ¼ C Heavy Cream
½ Onion diced
3 Garlic cloves minced
1 Tbs EVOO
2 Tbs Mascarpone

Method
In a large pan sear off pork with EVOO until golden brown on all sides. Add vegetables to pot and cook until onions are transparent and starting to brown. Then pour in beer and chicken stock until pork is completely covered by liquid. Cover your pot with a snug fitting lid or tin foil and place in a 375 deg oven for 4-6 hours depending on thickness of pork.. Your looking for it to pull apart with ease. Salt and pepper before you wear off meat and salt and pepper to taste.

When Pork is finished, in a medium pot add EVOO and turn to high heat. When pan is hot add Garlic and onions and sweat until onions are translucent. At that point add chicken stock, heavy cream and bring to a low boil. Turn heat to low and add grits. Stir frequently until grits have become soft and they absorbed all liquid (if there is no liquid left and there is still to much texture to the grits add chicken stock ¼ C at a time until done). Stir in Mascarpone to finish

Reserve about 2C of your braising liquid. In a small pot add 1 Tbs of cornstarch and water mixed. Bring to a boil and smother pork on plate!


Product Spotlight

My Juicer complete kit LErgo Chef is excited about introducing a new product in Kitchen Electrics called “My Juicer(TM)” A Personal Juicer/Blender with Sport Bottle to quickly and easily blend all your Fresh or Frozen Fruits & Vegetables into delicious healthy smoothies. 

The Ergo Chef’s brand new My Juicer(TM) is made with top quality components for easily blending up healthy smoothies and shakes. The powerful 300 watt motor and 4 Stainless Steel blades are engineered for quick and easy blending of frozen fruits, veggies and even desserts. My Juicer(TM) is the first part of Ergo Chef’s new “Kitchen Collection” of electrics. Estimated Ship Date is April 2015. Includes: High Quality Stainless Steel & Black Plastic Base with NON-Slip Suction Feet. Durable BPA Free Plastic Sport Bottle with Removable Lid with Handle and One Juicer Blade Assembly. Pre-Order My Juicer today and  save!  To order click here: My Juicer.

Get 15% OFF this month with coupon code: OCT15 


Ergo Chef & Simply Symon Fall Sweepstakes

erg047_19.5x19.5_DISPLAYheadersContest on Ergo Chef’s Facebook Page!

Contest Starts October 15th at 10am! The Winner will be announced by November 16th via video on the event page by Chef Symon.  Simply join the event and RSVP as “Going” for your chance to win.  Find out more here: https://www.facebook.com/ergochef 

Mike StaibAutumn means Stocks & Soups, Food Shows, Sweepstakes Event, Chef Kern & a Fall classic, Pork Osso Bucco…
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Tailgating, Chef Whitney Miller, Wine Tips for Tailgating with Michael Stubelt of The Wine Stash!

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vermont_valley_largeWelcome to the September edition of Chop Talk. It’s hard to believe it but Summer is gone and soon we’ll be getting ready for Goblins, Turkey and Pumpkins! With ‪football‬ season here and ‪Fall‬ right around the corner, in Food Tips & Kitchen Tips we’re talking ‪‎tailgating‬!! We’re also sitting down with the 1st US Masterchef winner, Whitney Miller, for some advice for this season’s contestants in this month’s Chef’s Spotlight. Whitney also provides us with a delicious Red Snapper Cevich Recipe‬. We’ll need something to wash it down with so we’ll be talking wine with The Wine Stash’s, Michael Stubelt, who gives us tips for what wines to have when we’re tailgating and his pick for this Autumn’s ‘must try’ wine. Last but not least it’s all about Kitchen Kapers, who’ve been “inspiring a little homemade fun in the kitchen since 1975….”


Food Tricks & Kitchen Tips

firing-up-the-tailgate-grillIt’s that time of year sports fans….tailgating season and we’re giving you the lowdown on this annual fall tradition from it’s humble beginning right up to the modern day extravaganza’s fans now create before, during and after their favorite teams game. There are a few theories with regard to the origins of tailgating.

The first theory is that the tailgate party occurred during the first college football game between Rutgers and Princeton. Apparently, spectators spent their pre-game ritual grilling sausages at the “tail end” of the horse. This theory seems a bit weak to me, but it has persisted for a long, long time. The second theory seems a little bit more plausible, as it seems logical to the human mind. The story goes that a train transported a large number of fans to a Yale football game in 1904. By the time the fans had arrived to the game, most were quite famished and, according to Peter Chakerian’s excerpt, the fans made sure to bring food and beverages to the stadium prior to the start of the game. The third is that Green Bay Packers fans coined the actual term “tailgating” during the teams first year in business in 1919. Back then, the fans would back their pickup trucks around the field and fold down their tailgates for seating. Naturally, food and beverages were brought along to keep the appetite in check. Unfortunately, says Packers team historian Cliff Christl, there isn’t evidence to support this theory, however romantic. “I don’t believe the story about Packers fans tailgating around the field is true, and we have no pictures that even prove there was tailgating at old City Stadium (the Packers home from 1925-56),” he states, adding that, like the Yale fans, he believes people would bring food and drink in their trunks, a practice that “continued at the new City Stadium.”

Today tailgating is almost a full time occupation and it’s so popular that a full 35% of the people that attend tailgate parties don’t actually attend the game. In Knoxville, Tennessee, the so-called Vols Navy dock their boats outside of Neyland Stadium on the banks of the Tennessee River and partake in a floating tailgate they call “Sailgating.” In Oxford, Mississippi, students and alumni gather at The Grove, an atmosphere likened to the pomp at the Kentucky Derby. The Sporting News called The Grove the “Holy Grail of Tailgating Sites.”

The most famous tailgating party takes place on neutral turf. Since 1933, the Florida Gators and the Georgia Bulldogs have met in Jacksonville, Florida to, ostensibly, play football. What ensues from Wednesday to Saturday, this year’s game taking place in early November, is what’s called “The World’s Largest Outdoor Cocktail party,” a term coined by a Florida Times-Union sports editor in the 1950s. The city of Jacksonville even embraced the nickname, using it as the game’s slogan until 1988, but has since ceased doing so after a series of alcohol-fueled college antics.

Tailgating Defined

A tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consuming alcoholic beverages and grilling food. Tailgate parties usually occur in the parking lots at stadiums and arenas, before and occasionally after games and concerts. People attending such a party are said to be ‘tailgating’. Tailgate parties have spread to the pre-game festivities at sporting events besides football, such as basketball, hockey, soccer, and baseball, and also occur at non-sporting events such as weddings and barbecues.

In schools and communities throughout the United States, there are athletic departments, coaches and parents of student athletes who rely on post-game tailgating parties to build community and support for their program and team. Smaller, underfunded programs are assisted by the voluntary participation of parents and friends to feed the team and coaching staff post-competition, which establishes a strong core of support year after year.

Click the link for a comprehesive guide to tailgaiting: Play by play guide to tailgating


Chef’s Spotlight

DSC_0308-650x380Chef Whitney Miller

Inspired by the hospitality of her 97 year-old great-grandmother and creativity of her mother, Whitney Miller’s passion for the art of cooking began at an early age. At twenty two, she won the show “Masterchef,” gaining the title of Fox’s 1st U. S. Masterchef. Soon afterward, Whitney obtained her degree, with an emphasis in nutrition, from The University of Southern Mississippi.

Whitney has conducted cooking demonstrations at many Home and Housewares & Food shows with celebrity chefs such as Guy Fieri and Curtis Stone, Buddy Valastro, UK’s “The Spice Prince” Reza Mahammad, and Italian Michelin Star chef Giorgio Locatelli.  Her cooking demos have also been featured in the Masterchef app. As the youngest contestant and winner of Fox’s first America’s Masterchef, Whitney continues to inspire children, youth, and young adults, through cooking demos and speaking events at public and private schools, culinary classes and colleges, and children’s museum events across the United States. She has a new cookbook coming out and there’s even talk of a new cooking show. We caught up with her during a vacation break to get her take on this season’s Masterchef contestants and what’s happening for her now.

Chop Talk: So tell us about great-grandma and mom and their influence on your career….

WM: My mom I learned creativity of cooking…she had us in the kitchen from when we were little. Everything from scratch. From my great-grandmother I learned authentic Southern basics, from biscuits to how to make a roux to good gumbo. She taught me hospitality and how to feed a crowd. We had huge Sunday dinners at her house every Sunday after church. 30 people. I learned the skills of hospitality watching those great women cook and I decided I wanted to cook for a living. I saw how my grandma’s cooking made people feel happy, and I wanted to emulate that.

Chop Talk: So how did Masterchef happen? 

WM: I was in college and I saw online that Masterchef was having auditions in New Orleans. When I got chosen, I had no idea who Gordon Ramsay was,  so I went back and watched his shows and thought, ‘Oh no,  what have I got myself in for?’

Chop Talk: Do you have any advice  that you can pass along to this year’s or future year’s contestants?

WM: For me what really helped was my background in pastry and desserts. I see the same thing happen now, that happened in my season. When it comes to desserts those that are comfortable seem to have a better chance than those that are intimidated by pastry. Come knowing what you want to make as well. Have recipe’s down cold.

Chop Talk: How did winning Masterchef change things for you?

WM: First let’s talk the cookbook…they gave me four months. I grew up watching my grandma and a pinch of this pinch of that, we didn’t measure anything. so that was an experience.  I got to travel to four different countries after I won. Experiencing different cultures. Being in those kitchens was an education for me as well. and I’m blessed to have the opportunity to cook for so may people and introduce them to real Southern cooking.

Chop Talk:  So what’s coming up for Whitney Miller?

WM: I continue to do recipe developing for a number of publications. Guest blogging, writing for a few magazines my second cookbook is being released October 27th, 2015 called Whitney Miller’s Southern Table. I have a cooking show in the works, so that is a bit exciting as well.

Chop Talk : You use Ergo Knives…

WM: I do. They are my everyday knives. I love them. They are so easy to use. I have my roll kit and they go everywhere with me. Just the ease and the use of them, knowing that it’s gonna help prevent damage to my wrists in the long run is why I’m using them for the rest of my life.

You can find out more about Whitney on her website here: whitneymiller.net Whitney develops recipes, gives lectures, cooking demonstrations and cooking classes, and also can be booked to judge or MC awards events and benefits.  She can tailor an appearance to suit your needs.  To book Whitney Miller, contact Mary Miller by phone 601-795-3883 or email mary.e.miller7@gmail.com


Recipe

Red Snapper Ceviche by

Ingredients
1/2 ceviche-300x300pound skinless red snapper
1/4 cup fresh lime juice
1/4 cup julienned jicama
7 grape tomatoes, sliced lengthwise
1 avocado, cut into 1/2-inch cubes
1 tablespoon finely sliced red onion
1 tablespoon fresh cilantro leaves
1/2 fresh jalapeno, thinly sliced
fine sea salt
Homemade or store bought Corn Tortilla chips

Method
Slice the red snapper into 1/2-inch cubes. Place the cubed snapper in a shallow container or bowl. Pour the lime juice over the top to almost cover the snapper. Cover and refrigerate for about 30 minutes. Add the jicama, tomatoes, avocado, red onion, cilantro, and jalapeño to the snapper. Lightly toss to combine.Season the ceviche with salt to taste. Serve immediately with the chips.


Wine Tips with Michael Stubelt of The Wine Stash

stubelt 2We caught up with artisinal winemaker, Michael Stubelt, of The Wine Stash for some expert advice on what wines go best with tailgating and thinking outside the box when selecting wines this fall.

He arrived in Northern California (by way of the east coast) in 1995 and he’s been appreciating Napa Valley wine and terroir ever since. Growing up enjoying wines from across the pond, he was deeply influenced by French styles with subtle notes. If there is one thing that most French wines have in common, it is that most styles are meant to accompany food. The pairing of the two is a love that Michael and his wife Coleen (a talented culinarian) both share. Michael’s philosophy remains in this tone; to let the grapes and the land dictate the direction of the varietal.

He does not limit himself to one region or style but truly appreciates the diversity that each bring. This opens the door for a wide-ranging culinary adventure. It’s a rough life…but someone needs to do it. By sharing his deep passion and first-hand knowledge Michael creates lasting memories and friendships – one glass at a time. With its first vintage in 2007 “The Wine Stash” was formed by a group of friends with one common interest, to make and share great hand crafted wines with friends and family. Today the list of friends and family have certainly grown but the partner’s philosophy is still the same. They locate small farmers and producers bringing hand crafted wines to the growing list of “Stash” followers.

Chop Talk: So Michael, what wine should we be bringing when we’re tailgating? 

MS: Start with light and crisp before the food. Something that wakes up your palette. Then, with meats and the types of spicy foods like chili, you want to keep it crisp,  not too much alcohol content. Some of the more hearty rose’s for example pair well with whatever’s coming off the grill and still has a lighter touch. .

Chop Talk: With Fall coming , so also comes the list of the traditional ‘Fall’ wines.  Can you give us something outside the mainstream thinking that makes a nice fall wine?

MS: Find a single varietal of a grape that is normally used in blending. It’s worth it to try different wines like this to see the subtle differences. Cab Franc for instance. This season through the Holidays. It’s a soft and subtle wine, but has a  lot of character. It’s very inviting to a wide variety of people because it has less astringency, it goes great with the cuisine this time of year. It’s usually used as a blend to soften say,  a Cabernet’s, but on it’s own it’s great, hint of cranberries, subtle little fruit notes.

Chop Talk: Tell us about The Wine Stash

MS: Everything we do is from Napa. so we have relationships with growers and producers in each district and the Valley really determines what wines we’ll be making. We’re located in Yountville and we seem to like varieties that are mountain/hillside grown, the complexities, a bit stressed. Something about the thicker skin, smaller more compact fruit.

The Wine Stash

Wine-Stash-ID-1From the Wine Stash website:

“The Wine Stash® is dedicated to crafting wines in small batches for friends and family. After 5 years we have produced some exciting and exceptional wines and as one can imagine we have a bunch of new friends.

All of our grapes are grown on family vineyards that in many cases are just a few select acres. We are very selective about the vineyards and how the fruit is harvested. In some cases the Wine Stash® team even goes out into the vineyard and will pick the grapes ourselves. We implement a gentle gravity flow system that allows us to reduce “bottle shock” so the wine goes directly from barrel to bottle. We produce some very small, select lots which will occasionally be hand crafted and labeled as well as now with production increasing we utilize a boutique bottling line to bring you the very best wines with the teams personal touch. Thanks for your support, sharing and allowing us to bring some of our wines to your dinner table.”

In addition to the retail establishments listed on their site, The Wine Stash can ship wine to all states that allow direct to consumer commerce. Click here for details: Where to Buy


Gourmet Store Spotlight

2011-logoA National Retailer with Local Roots, Kitchen Kapers has been Inspiring A Little Homemade Fun Since 1975. The seed was planted in 1975 when they opened their first store in Voorhees, New Jersey. Over the years they’ve carefully expanded their business and have been serving neighborhoods and communities all across the Greater Philadelphia Region with 10 retail stores from Chestnut Hill in Philadelphia, Pennsylvania, to Wilmington, Delaware and Princeton, New Jersey. The secret for Kitchen Kapers continued success is rooted in offering customers value, selection and quality, combined with fast, friendly and knowledgeable service. The web, along with our mail order business, gave us the opportunity to serve neighborhoods and communities well beyond the Mid-Atlantic. Casual cooks and serious chefs throughout the United States have come to depend on them for the latest cooking and baking innovations along with a great selection of gourmet cookware, bakeware, kitchen knives and the hottest kitchen gadgets. And, of course their passion for good food and cooking with family and friends.

The Moorestown, New Jersey store located in East Gate Square features the Cooking School. Classes range from Cooking for Kids, Couples 5-star Cooking, to Girl’s Night Out Classes and Private Birthday Parties. ”

Visit thier website here: http://www.kitchenkapers.com/

Mike StaibTailgating, Chef Whitney Miller, Wine Tips for Tailgating with Michael Stubelt of The Wine Stash!
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Food Hacks, Chef Michel Nischan & the Myron Mixon Grill Tool!

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Food Tricks & Kitchen Tips: 10 Easy Food Hacks 

Food hacks are all the rage this year so we thought we jump on the bandwagon…although we’ve been doing Food Tricks here for going two years now, so we’d like to think that we were ahead of the curve and the rest of the food world is just catching up! Enjoy

1. Do you have a craving for hard tacos but no shells?  Here’s a speedy solution: Put soft tortillas in mugs and nuke em for a few minutes. They’ll crisp up without any frying!

tort-micro

2. Who doesn’t love fish on the grill? One of the problems is that is sometimes sticks to the grill. Place the fillet on a bed of lemons and you won’t be scraping salmon off of the grates.

fishlemons

3. After all your hard work making a cake, the last thing you want is for it to go stale.  After cutting into a cake, use toothpicks to cover the exposed portion with piece of bread to keep cake nice and soft.

cakebread

4. Love having barbecues but hate when the bugs want to share your cool refreshing drink? Exterminate that problem by putting cupcake liners over your drinks and sticking a straw through.

cupcakedrink

5. Have a waffle iron gathering dust. No more! Julienne  those potatoes and make them perfect in your waffle iron every time.

hashbrowns

6. Wrap banana crowns in plastic wrap and they’ll last 3-4 days longer.

bananas-crowns

7. There’s not much worse to a baker than to pull out the brown sugar to find you now have a brown sugar brick. Put a marshmallow in your brown sugar, though, and it won’t clump or dry out.

brownsugar

8. Rubbing egg shells with vegetable oil before refrigerating them helps keep them fresh for an additional three to four weeks.

one-dozen-eggs

9. Get the most out of your fresh herbs chop and mix fresh herbs with melted butter or oil, or just plain water, pour into ice cube trays to preserve portions for future meals.

rsz_herbs

10. Cut corn off the cob with no problem by using a bundt pan to both hold the cob as you cut and catch the corn that comes off.

corn


Chef’s Spotlight: Michel Nischan

11053346_10206132135571228_7457341083387100598_nMichel Nischan, Chef, Author and Food Equity Advocate

Michel Nischan is a three-time James Beard Foundation award winning celebrity chef with over 30 years of leadership experience advocating for a more sustainable food system. He is Founder, President and CEO of Wholesome Wave, Co-Founder of the Chefs Action Network, as well as Founder and Partner with the late actor Paul Newman of the former Dressing Room Restaurant. He and his Wholesome Wave team were successful at influencing legislative language for the recently passed Federal Farm Bill. He’s also the author of three cookbooks and a variety of articles focused on sustainable food systems and social equity through food. A lifetime Ashoka fellow, Nischan serves on the board of the Amazon Conservation Team, and The National Young Farmers Coalition.

He recently  joined forces with First Lady Michelle Obama, WGBH, the U.S. Department of Education, and the U.S. Department of Agriculture as a judge in the fourth annual Healthy Lunchtime Challenge early this year. The aim of the lunchtime challenge is to promote culinary education and healthy eating among youth across the country. On July 9 and 10th, Chef Nischan participated in a day-long welcome event for the 2015 Healthy Lunchtime Challenge winners, demoing some of his favorite, affordable and healthy recipes, and attending the Kids “State Dinner” at the White House.

logoNischan and his team at Wholesome Wave have been at the forefront of advocating for a healthful, just, and sustainable food system. Working through a network of partners, the team has been successful in increasing access to affordable, local produce in underserved communities, improving the health of individuals, and increasing revenue for small and mid-sized farm businesses. A lifetime Ashoka fellow, Nischan serves on the board of the Rodale Institute and the Amazon Conservation Team, and is a former trustee of the James Beard Foundation and Harvard University’s Center for Health and the Global Environment.

 About Wholesome Wave

Increase Affordability and Access to Healthy, Locally Grown Food

vegetablesNearly 30 million Americans lack access to healthy, affordable foods. Our initiatives provide tens of thousands of families annually with the opportunity to purchase affordable, healthy, locally grown food, and open doors for schools, hospitals, and food banks to purchase farm fresh food from regional food hubs.

Improve Health Outcomes

stethoscopeOne in three people are overweight or obese. Annual medical costs of obesity in the United States are more than $145 billion. Prevention is key. Our initiatives lead to decreased BMI for participating children and increased fruit and vegetable consumption among participants of all ages.

Bolster Local and Regional Economies

Farm field and sunAmerican farmers receive just 11.6 cents of every dollar spent on food in the US. Farmers markets and food hubs provide forums for farmers to receive 100 percent of the revenue from their food sales. More than 3,500 local and regional farmers received $2.5 million in farmers market sales from federal nutrition benefits, nutrition incentives, and fruit and vegetable prescriptions. Hundreds of farmers, producers and fisherman received upwards of $7 million in revenue generated by our food hub partners.

Generate Revenue for Small & Mid-Sized Farms

TractorLocal food sales in the US totaled $4.8 billion in 2008, just 0.4 percent of total agricultural sales. SNAP, farmers markets and food hubs are powerful economic multipliers – every $1 in SNAP generates as much as a $1.79 in local economic activity. Our program participants spend their food dollars locally by shopping at farmers markets, and continue to spend at nearby businesses on market days. Increased revenue to farmers and food hubs results in the creation of new jobs and the retention of existing jobs.

To support Wholesome Wave’s initiatives, Donate Today 


Recipe: Chicken Wrap
Recipe courtesy of The Victory Garden’s Edible Feast by Chef Michel Nischan Grilled chicken salad wrapped in collard greens.

1312856343.452534_large-288x162

Ingredients
2 skinless boneless chicken breast halves
15 large collard green leaves
1/2 cup chopped green and black olives
Zest of 1 lemon
1 cup diced assorted sweet peppers
1/2 cup diced red onion
3 tablespoons assorted herbs hand torn
2 cups cooked black barley
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and fresh cracked pepper to taste

Directions
Heat an oiled grill pan over medium high heat or preheat outdoor grill, grate oiled, to medium heat. Pat chicken breasts dry and season with salt and pepper. Grill for 4 to 5 minutes per side. Set chicken aside and allow to cool for ten minutes. When chicken has cooled to touch dice each breast into 1/4-inch pieces.

Bring a large pot of water to a boil. Blanche the collard greens for 5 minutes. Using tongs carefully remove the leaves from the boiling water and shock in an ice bath. Once cooled, remove the leaves and set aside onto a sheet pan lined with paper towels.

In a large bowl combine all ingredients except collard greens and mix well.

Lay a collard green leaf onto a cutting board. Place about 1/3 cup of filling in the center of a collard green leaf. Fold the bottom third of the leaf up over the filing. Take the left side of the leaf and fold it over the filling. Repeat with the right side of the leaf, and then roll it up to enclose the filling.

Repeat using remain leaves and filling. Slice each wrap in half and place onto serving platter.


Product Spotlight
Ergo is partners with #BBQPitmaster’s Myron Mixon  for the Pitmaster Grill Tool! Only $29.99! Pre-Order NOW

The Myron Mixon Pitmaster Grill Tool is the first tool to deliver a style and functionality that says “Game On”! The 3 in one design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook.

A good sharp knife is a must to slice up your mouth watering Q, hence we use the “Workhorse” an 8” Chef knife size blade with 7″ cut for slicing up your meats and veggies, from prep to serving. The blade is high carbon stainless steel for superior durability, ground precision sharp for perfect slices. It boasts an ergonomic non-slip grip handle over a full-steel tang for strength and balance, so cutting is effortless with ultimate control.

Last but not least is the bottle opener, built into the blade to keep you cool, sipping your beverage of choice. Now get grilling your favorite foods, and be the boss of your grilling domain with the ultimate “Myron Mixon Pitmaster Grill Tool.”

See more Myron Mixon Products here:  Jack’s Old South and his Real Deal Pitmaster Smokers here: Myron Mixon Smokers

 We have exceptional customer service and will send you tracking via. email as soon as your Myron Mixon Pitmaster Grill Tool order ships. If you have any questions please call the customer service line at 877-796-0884 M-F 9am – 5pm

 SPECIFICATIONS:
• Tool Weight: 8.5 Oz.
• Blade & Hook Thickness: .100″
• Blade Height: 2.200″
• Blade Length: 8″ w/ Precision Sharp 7″ Cutting Edge
• Flipper Hook: 2.750″
• Handle Size / Material: 5-3/8″ long / Non-Slip TPR
• OAL: 16.125″
• Blade Material: One Piece Carbon Stainless Steel (5Cr15MoV)

Price: 29.99 Pre Order Yours Today: https://www.ergochef.com/MyronMixon.php

Mike StaibFood Hacks, Chef Michel Nischan & the Myron Mixon Grill Tool!
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