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Summer Smoothies with My Juicer II

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It’s officially June!  The temperature is on the rise and everyone is getting ready for summer, between uncovering their pool to making sure they are bathing suit ready.  And what better to help you get that bathing suit figure than a healthy, refreshing smoothie??
Smoothies are great way to get in those extra nutrients while also giving yourself a treat. But, it could get expensive running out to your local juice bar or health food café every time you have a hankering for one.  You also run the risk of maybe not knowing what exactly is in that smoothie you are ordering and could be sabotaging your diet with extra added sugar.
The easiest way to avoid this and  also be most cost-effective is to make your own smoothies at home!  And they are so easy to make with our My Juicer II Personal Blender.  All you have to do is pick out the perfect smoothie recipe, throw all the ingredients in the blender and it will blend everything to perfection with its heavy duty 300+ watt motor & Stainless Steel blades.  It is important to have your smoothie blended well, as it allows your body to better digest and absorb all the nutrients from the fruit and produce!
Below is a both easy and filling smoothie to get you started:
Blueberry Summer Smoothie

Ingredients:
1 cup blueberries
1 or 2 frozen bananas (I prefer two)
3/4 cup kale
1/2 cup plain greek yogurt
3/4 cup almond milk
1 handful ice cubes

Blend together until smooth. Add more blueberries to taste.

Don’t forget to have an extra My Juicer II 20 oz. sport bottle on hand for family and friends.

Kitchen pic with Juicer

Mike StaibSummer Smoothies with My Juicer II
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Memorial Day Sale

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Memorial Day means the chance to commemorate all men and women who have died in military service for the United States, the start of barbecue season, a day off work, and for us –  the chance for a great sale.

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This weekend is also great because it means the invite to many a cookout! We’ve recently shared a couple recipes for cooking steak, seasoning steak, and grilling steak. Because you might be attending more than one barbecue this weekend (yum), we decided to find a good recipe for a shareable side. We found an article via Bon Appetit for 70 Memorial Day Side Dishes that Eclipse the Mains.

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Image via Bon Appetit.

INGREDIENTS

  • 2½ pounds new or baby Yukon Gold potatoes, scrubbed
  • 4 large eggs, room temperature
  • 1 teaspoon mustard seeds
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons whole grain mustard
  • 1 teaspoon honey
  • ⅓ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup parsley leaves with tender stems
  • 3 tablespoons coarsely chopped dill pickles
  • 2 tablespoons chopped fresh chives

RECIPE PREPARATION

  • Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.

  • Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.

  • Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).

  • Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.

  • Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.

  • Do Ahead: Eggs can be boiled 1 day ahead; drain, cover, and chill. Peel just before using. Vinaigrette can be made 3 days ahead; cover and chill.

    We love this recipe because it’s a different take on the traditional Potato Salad. The soft eggs and mustard give it an interesting taste and texture, ensuring it to be a crowd favorite.

    To celebrate Memorial Day, we’re offering 20% off our non-discontinued or closeout items on our website with the coupon code: Memorialday at checkout! This sale will be available through Sunday, and if you’re looking to perfect your Summer barbecue setup, this is the perfect opportunity.

    Tag us in your photos #ergochef on Instagram, or find us on Facebook!

    You can find us on Instagram here and Facebook here.

           Follow us on Instagram: @ergochefknives

    Find us on Facebook: Ergo Chef Cutlery

    Memorial Day Sale for an Extra 20% OFF on most of our website with Coupon Code: Memorialday  now through Monday at www.ergochef.com

    Upcoming Events:

    June 3rd:

    Battle of the Chef’s at Founders Hall in Ridgefield, CT.

    Ergo Chef will be sponsoring this event and demoing cutlery at a booth.

    For tickets, click here or call 203.431.7000.

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    Happy Cooking!

Mike StaibMemorial Day Sale
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The Perfect Barbecue Set Up

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We’ve covered how to cook the steaks, but how do you marinate them? The possibilities for meat marinades are endless, ranging from Korean Barbecue to Italian – depending on the meat you want to use. The best thing about marinating meat ahead of time is that it allows for the flavor to sink into the meat, without a lot of legwork.

Marinating ahead of time is perfect if you have a Saturday barbecue coming up and you work during the week, or if you have to contribute a tasty dish to a communal event. We found a simple barbecue marinade to get you started. Instead of using store-bought barbecue sauce, try this homemade marinade for a flavor that’s lower in sugar and salt than what’s sold on the shelves. We pulled this from The Food Network, and it’s called “Neely’s Barbecue Sauce.”

Ingredients:

Directions:

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Once you have the marinade ready to go, pick your protein, and let it sit in the sauce. Steak should be marinated for two hours, but poultry can be marinated for up to two days in the fridge. Be careful, acidic marinades can toughen your meat over time.

Now that your protein is ready to go, check out our favorite kit for the summer to cook it with – the 6 Piece Set with with Myron Mixon Pitmaster Grill Tool. Check it out here.

This set is great if you need to create a foundation for your barbecue tools, or as a gift. This set includes:

  • Myron Mixon 3 n 1 Pitmaster Grill Tool & Edge Guard – Flip your food, slice it up & even open your favorite beverage.
  • 6″ Boning Knife & Edge Guard
  • 15″ DUO Tongs – 500 degree silicone and steel heads
  • 5 Pocket Zipper knife bag with carry handle
  • 30 Day Satisfaction Guarantee!

The best part of this kit, it includes our favorite tool for the summer, the Myron Mixon Pitmaster Grill Tool. This tool has a 3-in-one design which allows for cutting, flipping, and opening bottles of beer. Yes, please.

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You need a sharp knife to cut through protein, so we used the “Workhorse” an 8” Chef knife size blade with 7” cut for slicing up your meats and veggies, from prep to serving.

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Once you have your protein or veggies on the grill, you can use the same tool to flip them over with the patented flipper hook. Feel free to take a break from all this hard work and crack open a cold one with the bottle opening tool, which is also part of the blade. Screen Shot 2018-05-18 at 11.21.09 AM

The rest of this kit includes the 6″ Boning Knife & Edge Guard, 15″ Duo Locking Tongs, and 5 Pocket Zipper Bag. The total cost of this kit is just $74.99 (discounted from $100.00). The Myron Mixon Pitmaster Grill Tool is $24.99 on it’s own, making this kit quite the steal.

To get your own tool kit, click here.

Need to cook indoors or restricted on grill size you can use? Maybe you don’t want to deal with gas or charcoal?! These top picks from GEARHUNGRY may help you with an Indoor Grill Here.

If you have your own barbecue marinade recipe, share it with us! We love to repost user content. You can find us on Instagram here and Facebook here.

       Follow us on Instagram: @ergochefknives

Find us on Facebook: Ergo Chef Cutlery

Upcoming Events:

May 31st:

Cooking/Pairing Event at The Lion’s Paw with Ergo Chef – May 31st. – Don’t miss this exciting live cooking demonstration / wine pairing event with certified somellier Chef Lisa “The Domestic Diva” & Ergo Chef president Scott & VP Mike. Click here for more info & to buy your tickets before they’re sold out.

pic 2 plate of food

pic 1 wine glasses

June 3rd:

Battle of the Chef’s at Founders Hall in Ridgefield, CT.

Ergo Chef will be sponsoring this event and demoing cutlery at a booth.

For tickets, click here or call 203.431.7000.

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Mike StaibThe Perfect Barbecue Set Up
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National Barbecue Day

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We’ve been focusing on the barbecue quite a bit lately. With all of our new skills provided in the last few blog posts (and a couple new tools) we feel ready for National Barbecue Day!

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This week, we’re reviewing one of our favorite new products, Our Bama Q 9 Piece Knife Set. If you haven’t seen the Bama Q TV Show and you love barbecue, you need to check it out! The show features members of the Alabama Barbecue Association as they compete against the best of the best in barbecue from all over the United States.

If you’re interested in the show, check out their website here.

We’ve teamed up with this expert panel to bring you the only BBQ tool kit you’ll need this summer. Our Bama Q 9 Piece Knife Set includes 3 knives, a set of tongs, a pair of kitchen shears, and a 9 pocket knife/ tool bag for easy transportation. It also comes with knife guards to protect your knives edges and fingers.

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Shop the set here.

9pc. Bama-Q BBQ Set includes the following:

  • Logo’d Prodigy 10″ Chef knife with hollow ground blade & patented non-slip ergonomic grip handle w/ Type 5cr15MoV steel
  • Logo’d Prodigy 12″ Slicer with hollow ground blade w/ Type 5Cr15MoV steel
  • Logo’d Pro-Series 7.5″ Fillet knife Fully Forged for precision cuts and flexibility made w/ German X50CrMoV steel
  • Logo’d 15″ DUO Tongs for the Grill – Stainless Steel & silicone heads rated to 500 degree use
  • Pro-Series Multi Function Kitchen Shears – See pic for all functions
  • 9 Pocket Knife/Tool Bag for easy transportation and safe storage – Durable Nylon & Polyester construction with heavy duty zipper cover to keep knives and tools safe in the bag during transportation.
  • 3 Knife Edge Guards included to protect your knives edges and fingers – 10.5″ Narrow Orange, 10.5″ Wide Green & 12″ Wide Yellow

The set includes two Prodigy Series knives, and one Pro-Series knife! All of the knives feature our patented ergonomic design, so you’ll be able to easily meal prep without strain using this set. The shears are multi-functional, and their uses range from bottle opener to cracking open crab claws (hello, boat season).

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The multifunctionality of the kitchen shears.

To get your hands on your own Bama Q Knife Set, shop the link here 

To test out your new set, try this recipe. We pulled this recipe from The Food Network to satisfy our seafood craving.

Grilled Shrimp Scampi 

Ingredients

Directions

Put the shrimp in a large baking dish.

Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.

Light a grill to high heat.

Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side (see Cook’s Note). Transfer the shrimp to a plate.

Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley.

This recipe is the perfect dish for a Saturday night grill session with friends and family. Let us know how it works for you, and make sure you share your recipes with us so we can give them a try!

 Just tag #ergochef when you post to Instagram, or tag @ergochefcutlery for Facebook.

Find us on Instagram @ergochefknives.

Find us on Facebook Ergo Chef Cutlery.

May 31st:

Our Lion’s Paw Event has been moved to May 31st. Don’t miss this live demo event with wine pairing with Chef Lisa at the Domestic Diva. Click here to purchase your tickets.

pic 2 plate of food

pic 1 wine glasses

June 3rd:

Battle of the Chef’s at Founders Hall in Ridgefield, CT.

Ergo Chef will be sponsoring this event and demoing cutlery at a booth.

For tickets, click here or call 203.431.7000.

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Mike StaibNational Barbecue Day
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Steak and Knives

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The warm weather is finally sticking, and we are truly enjoying the sun here in Connecticut. Yes, we’re looking forward to tanning our winter skin – but more importantly, it’s about time to break out the grill.

Summertime seems to finally be here, and May is an exciting month for Ergo Chef. In addition to lots of fun upcoming events and barbecue weather, we’re starting a Knife of the Month Promotion this month. Because it’s barbecue season, we chose our Symon Steak Knife Set to kick off this new monthly deal.

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Before we get into the functionalities of this knife set, let’s discuss the proper way to cook a steak. If you’re a meat lover, we’re sure that you have your own, favorite method. However, sometimes it’s good to revisit the basics and refresh your skill set. We headed over to the Food Network to see what the experts think about the best, easiest, way to grill a steak this summer.

Instructions:

  1. Remove steaks from the fridge at least 20 minutes before you want to grill them.
  2. Heat grill to high.
  3. Place the steaks on the grill, and cook for 4-5 minutes.
  4. Turn the steaks over and cook for 3-5 minutes (for medium rare), 5-7 minutes (medium), 8-10 minutes (medium-well).
  5. Transfer the steaks to a cutting board or platter, and let them rest for 5 minutes before serving.  To accurately check your preferred temp use as Digital fast read thermometer, as all grills and steaks are not alike.

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There are 8 Myth’s about cooking steak that you probably were not aware of. We all have our opinions on this, but check our the 8 Myths and leave a comment on what you think.

Now that your versed in how to cook a great steak, you’ll want to make sure you’re serving up the perfect steak knife with it. May’s Knife of the Month is our Symon Steak Knife Set, and trust us when we say you will use these knives all summer long. These knives are on special close out and below cost until they are gone. Now only $29.99 + free shipping for knives well worth $200

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     4-Piece Serrated Steak Knife Set

This knife set is designed for smooth slicing through tough proteins, crusted chicken, juicy steaks, pork chops and more. The serrated edge will not tear your food, but will allow you to get the perfect cut every time. These steak knives even work well for bagels, bread and tomatoes (picnics, anyone?).

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Features of the knife: 

German Made High Carbon Stainless Steel (X50CrMoV15)

Heat Treated for Longer Edge Life: 56-58HRC

Precision Sharp D Serrated Edge for Smooth Cuts

OAL: 9.250″

Blade Length: 4.75″

Handle Length: 4″

Blade Thickness: .070″

Lifetime Limited Warranty

Care: Hand Wash with soft sponge and towel dry after each use.

This knife set is also deeply discounted, at only $39.99 from an original price point of $199.99!

In addition to the discount, because this is our first Knife of the Month Special, we’re tacking on an extra 10% off with coupon code: extra10 at checkout.

To purchase May’s Knife of the Month set, click here.

Post pictures of yourself and your knife skills for a chance to be featured on our page! We love to see what you’re cooking up. Just tag #ergochef when you post to Instagram, or tag @ergochefcutlery for Facebook.

Find us on Instagram @ergochefknives.

Find us on Facebook Ergo Chef Cutlery.

Upcoming Events:

May 5th & 6th: Ridgefield Gone Country BBQ Event –  Come and see a few
teams we sponsor compete! Ribs Within and Back Draft Bar-B-Q will be cooking up a storm.

Click here to check out their website!

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May 31st:

Our Lion’s Paw Event has been moved to May 31st. Don’t miss this live demo event with wine pairing with Chef Lisa at the Domestic Diva. Click here to purchase your tickets.

pic 2 plate of food

pic 1 wine glasses

June 3rd:

Battle of the Chef’s at Founders Hall in Ridgefield, CT.

Ergo Chef will be sponsoring this event and demoing cutlery at a booth.

For tickets, click here or call 203.431.7000.

IMG_0118 100 percent

 

Mike StaibSteak and Knives
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Why You Need a Vegetable Cleaver

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If you’re new to navigating your way around the knife drawer, and you have one or two knives you regularly use, you might not have considered purchasing a vegetable cleaver. However, even if you’re not a top chef, we highly recommend getting one of these multi-functional warriors.

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Cleaver, available for purchase here.

Yes, this knife looks intimidating. But, you don’t need to be a professional chef to master it! The Vegetable Cleaver is a superior, multifunctional knife because its functions range from cracking open shellfish to delicately chopping Cilantro. One of the reasons this knife is able to do so many things is because the blade itself is a little shorter than a meat cleaver. Essentially, you can go from hacking away at a piece of crab to chopping up a tomato with total control. We think that in itself is pretty amazing.

If you hate the mess created from chopping, use the large flat blade to wipe the cutting board clean. You can quite easily prep a full meal and quickly whisk away the mess with one knife.

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Compared to the traditional meat cleaver, the vegetable cleaver is insanely versatile, lighter, and built for fine cutting and chopping.

“The Chinese cleaver is not a butcher’s knife…The everyday cleaver, the cai dao or vegetable knife, is unexpectedly light and dexterous, as suitable for slicing a small shallot as a great hunk of meat, and used by everyone from the most macho chef to the frailest old lady.”

– Fuchsia Dunlop, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

If you’re an amateur chef and you don’t want multiple knives, just buy this one. The best part about being a beginner chef with a new tool? You don’t have to worry about damaging this one.

– The blade is made of German Made High Carbon Stainless Steel

– Has one of the world’s strongest handle materials

-Heat treated for longer edge life: 56-57HRC.

– Lifetime Limited Warranty

-German Steel with Full Tang and Bolster for Durability and Balance

If you’re ready to create the foundation to your knife collection, we have good news! Our Cleaver is currently on Closeout with a limited stock at a deeply discounted price of $29.99, down from $115.00!

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Click the link here to shop!

Make sure you leave us a comment and let us know how it’s going with your new cleaver. We’d love to hear from you!

Find us on Facebook here.

Find us on Instagram here.

Upcoming Events:

May 3: Lion’s Paw Presents Ergo Chef & The Domestic Diva Cooking Event. Join us for a special cooking event with Ergo Chef and the Domestic Diva at Lion’s Paw & Company.
Learn some new food prepping techniques and savor some
delicious treats and wine pairing.

 Please call to RSVP 203-255 -0558
$35.00 per person

Click here for the Facebook Event Page.

May 5th: Harbor Beach Can2Can fishing Tournament in Washington Township, Michigan. We are sponsoring this event, and can’t wait. Teams will get Ergo Chef edge guards and winners will receive our Forged 7.5” Pro-Series Fillet knives.

Click here to check out their website!

2016winner (1)

May 5th & 6th: Ridgefield Gone Country BBQ Event –  Come and see a few
teams we sponsor compete! Ribs Within and Back Draft Bar-B-Q will be cooking up a storm.

Click here to check out their website!

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Mike StaibWhy You Need a Vegetable Cleaver
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Brush up on Your Knife Skills

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Last week, we asked you to submit your best Dry-Rub Barbecue Recipe. We have decided to extend this competition, giving you an extra week to submit! We challenge you to submit your best Dry-Rub Barbecue recipe to us via Facebook message or Instagram DM, for a chance to win our Myron Mixon Pitmaster grill tool, and the chance to be featured on the blog next week!

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 Myron Mixon Pitmaster Grill Tool

For more product information, click here.

Now that that we’ve started revving up the barbecue, let’s revisit how to properly handle a knife, so that when BBQ season comes around you’ll have all the tools in the shed to be successful. Proper knife skills are worth revisiting! In this installment of the blog, we’ll discuss how to properly hold a knife, and the best way to chop your vegetables.

How to Properly Hold a Knife:

Utilize your thumb and pointer finger. Place your thumb on one side, and your pointer finger on the other side. Wrap your hand around, it should be on top of the handle. Give the handle a good pinch to secure it in place. The pinched grip is important! It will give you more control over the knife.

Wrong way to hold knife 1

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Proper way to hold knife

Check out the video below for a short tutorial:

How to Hold a Knife Properly 

Next, you’ll want to make sure that your knife is nice and sharp. We recommend our new Fast Edge II Knife Sharpener & Hone with Auto Adjusting Inserts to keep your knives up to the task.

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 Originally $24.99, it’s now on SALE for only $12.99 and shipping is free! 

Click the link here to grab yours.

For a tutorial on how to use your new sharpener, watch the video below.

Now that you have total control over the knife, let’s go over how to use it on some vegetables! With this technique, you’ll find that you have the perfect chop every time.

 

How to Properly Chop Your Vegetables:

A great technique is the “rock and chop” method. Roll your the fingers of the opposite hand back, and create a gentle rocking motion with the hand holding the blade. Once you get this motion down, introduce a small piece of food and test it out. Make sure you watch what you’re doing! To see what we mean with this technique, watch our brief tutorial below.

Properly Chop Your Vegetables!

That’s a wrap! If you have any questions about how to use your knife, we’re always available to talk through Facebook and Instagram. Make sure you keep us posted on how it’s going, and don’t forget to submit your recipes to enter our contest!

Follow us on Instagram:

@ergochefknives

Find us here on Facebook:

  Ergo Chef Cutlery

Upcoming Events:

April 21st: This weekend, Ergo Chef will be providing our 15” Grill DUO Tongs to band members of bigtime rock bands. Our knife sharpening Expert Darren “Deezel” Nehez will be at the concerts and enjoying the event.

Click here to check this event out.

Click here to check out the tongs!

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May 5th: Harbor Beach Can2Can fishing Tournament in Washington Township, Michigan. We are sponsoring this event, and can’t wait. Teams will get Ergo Chef edge guards and winners will receive our Forged 7.5” Pro-Series Fillet knives.

Click here to check out their website!

2016winner (1)

May 5th & 6th: Ridgefield Gone Country BBQ Event –  Come and see a few
teams we sponsor compete! Ribs Within and Back Draft Bar-B-Q will be cooking up a storm.

Click here to check out their website!

19275065_2044593762491026_5187046759433720137_n

TBA: Cooking Event at the Lion’s Paw in Fairfield, CT!

Mike StaibBrush up on Your Knife Skills
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Black Bean Burgers, Contests, and a Spring Sale!

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Although it seems winter has come and gone about five times this season, we’re hoping spring will finally stick, and that summer will soon be on it’s way! This last snowstorm had us dreaming about all the fun we had last summer outdoors with the barbecue and of course, all the great food we ate.

 

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This week, we’re leaving the meat up to you. With so many great photos being submitted lately, we decided to find an easy-to-make vegetarian recipe, and offer you the chance to submit your best dry-rub barbecue recipe for the chance to win our Myron Mixon Pitmaster Grill Tool, and to be featured as the main recipe on next week’s blog post!

Check out our Black Bean Burger recipe below, and then hit the drawing board and give us your best.

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Black Bean Burgers

Ingredients: 

  • 1 16 oz can of black beans (drained and rinsed)
  • 1/2 green bell pepper, cut into 2 inch slices
  • 1/2 onion, cut into wedges
  • 3 cloves of garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce, or hot sauce
  • 1/2 cup bread crumbs

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Instructions:

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. Finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Super simple, delicious, and easy to make Black Bean Burgers (recipe via allrecipes). Try this recipe out, and let us know how it goes for you!

Now that the vegetarian-friendly side of the barbecue is covered, we challenge YOU to submit your best dry-rub barbecue recipe for a chance to win our Myron Mixon Pitmaster Grill Tool,  and to be featured on next week’s blog post!

 

Rules to submit:

Only one entry per-person

Must be within the continental United States

Must share our post, and tag #ergochef on Instagram or Facebook

To Submit Your Recipe:

Comment on our Facebook post with your recipe

DM us on Instagram

OR message us on Facebook!

Prizes:

One Myron Mixon Pitmaster Grill Tool

The chance to be featured on our blog!

Features of the Myron Mixon Pitmaster Grill Tool:

 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

 8” Chef knife size blade with 7″ cut for slicing up your meats and veggies

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.

Includes a bottle opener, as part of the knife!

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To see all the features of our Myron Mixon Pitmaster Grill Tool click here.

To submit your recipe, you can find us here:

Facebook

Instagram

If you’re worried about your cutlery being up to the task of all you’re cooking up this summer, we have a special offer for you for following us on social media! Use code Spring20 at checkout to get 20% off our gadgets, cutlery, the My Juicer 2 Sports Bottle and grinder attachment!

(Discount does not apply to the My Juicer II itself). 

Use your discount here!

If you haven’t given it a try yet, we recommend the 8″ Crimson Chef Knife. Not only is it included in our discount, but it’s a great place to start your knife collection. The Chef knife is the workhorse of knives designed to chop everything from veggies, to fruit, to all of your proteins. Ergo Chef designed this for the traditional knife lover, while sticking to our precision blades and heat treat process for longer edge life.

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Click here to get yours!

 Good luck with your recipes, and happy shopping!

Mike StaibBlack Bean Burgers, Contests, and a Spring Sale!
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Brussels Sprout Latkes

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If you’ve been keeping up with our blog, last week we discussed the top cuts of lamb for Easter. As we just closed out Passover, we decided to share a fun kosher recipe that everyone can enjoy, whether you participated or not. For those that aren’t familiar or don’t observe, Passover is a Jewish holiday celebrated as a commemoration of their liberation from God.

As you may know, some Jewish people keep kosher throughout the year. “Kosher” foods are foods which meet Jewish dietary laws. These dietary laws forbid the eating of certain foods. Certain foods must be made in certain ways or with rabbinic supervision. They also forbid the mixing of dairy products with meat products.

During the week-long period of Passover, observant Jews follow a second set of dietary laws in addition to keeping kosher. Passover dietary rules restrict the use of grains that can ferment and become leavened. These grains are wheat, barley, spelt, oats and rye. Wheat flour is permitted only if it is baked into Matzah (unleavened bread). Screen Shot 2018-04-05 at 11.12.49 AM

 

Thus, potato latkes are a popular passover food. Not only are they incredibly delicious, they’re made with potatoes, so they solve the grain problem and still serve as a carbohydrate source. While traditional potato latkes are delectable, we’re still feeling inspired from Food Fight II and so we decided to find a modern twist on this classic recipe. Try this recipe below, via Martha Stewart, for a unique take on the classic latke.

 

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                                                       Photo via wwww.marthastewart.com

Ingredients: 

  • 1/3 cup potato starch
  • Kosher salt, fresh ground black pepper
  • 1 medium onion
  • 3 large eggs, lightly whisked
  • 1/4 teaspoon baking powder
  • 2 russet potatoes
  • 1 pound trimmed Brussels sprouts
  • Safflower oil, for frying
  • Flaky salt, sour cream, lingonberry jam, chopped fresh dill (for serving)

Directions:

  1.  In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. Thinly slice potatoes and brussels sprouts. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
  2.  Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
  3. Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine. Let mixture stand 10 minutes.
  4. Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it’s ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with sour cream, jam, and dill.

The Brussels sprouts with the potato will give classic latkes a savory, nutty flavor. With so many different variations on the latke, we challenge you to come up with your own!

If you do keep kosher, Ergo chef has you covered in the kitchen for any and all kosher recipes with our RaBBi-Q line of knives for your kosher kitchen! Created by a chef who wanted to combine BBQ and keeping kosher, these knives were created to be easily identifiable and marked with labels for dairy, meat, and Pareve.

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Marked dairy knife.

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Marked meat knife.

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Marked bread knife.

For the full lineup of our kosher knives click here.

Feeling up to the task? Try this recipe out and let us know how it goes, we love seeing your photos! Or, feel free to create your own variation.

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For more products check out our webpage here.

Mike StaibBrussels Sprout Latkes
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Top Cuts of Lamb for Easter

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Easter weekend is big, for professional chefs and amateurs alike. Whether you’re working in a professional kitchen, or gathering with friends and family, chances are – if you celebrate easter – you might get your hands dirty. Because lamb is the classic choice for Easter dinner, we decided to do some research on the best cuts, based on skill level. Check out the article below before you hit the grocery store to get this year’s roast.

Whole bone-in lamb: 

Are your carving skills up to the task? This cut requires the most amount of effort when serving up, as you will have to carve around the bone.

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Semi-boneless lamb:

With some of the bones removed, this cut is a little easier to carve than bone-in lamb. The hip and shank bone are removed so only the center femur bone remains and therefore it’s a little easier to carve.

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Boneless: 

With nothing to cut around, boneless lamb is the easiest cut to work with. Because there are no bones, there are no limits on how you carve up this cut. For beginners, we recommend the butterfly method. Butterflying a piece of lamb helps it cook faster and more evenly.

To butterfly your roast, cut into the meat like you are trying to open a piece of paper that is stuck together. You want the entire surface to be the same thickness (so that everything cooks evenly). Remove any excess or hard bits of fat (thicker ones won’t melt away when cooked.) Next, slash into the meat with your knife creating crevices. These will allow any seasonings, flavors, or marinades to fully soak into the cut.

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Whichever cut you pick this year, make sure your knife is up to the task before you carve away in front of your in-laws!

One of the most important factors in carving is knife sharpness, and even the best knives need to be sharpened. A dull knife will create blocky, uneven cuts of meat, which no one wants to see on their plate.  Steel knives should be honed every 2-4 uses, whereas carbon knives should be honed after each use. Sharpening is a little different, and this should be done once every year or two.

Luckily for you, our new Fast Edge II Knife Sharpener does both.  This sharpener will make all  your straight edge steel knives razor sharp with just a few passes. With both honing and sharpening features, this all-in-one tool is the only product you need to keep your lineup of knives on point.

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Follow the directions below to sharpen your Ergo Chef knife, and make sure that you’re ready for Easter Sunday carving:

How to Sharpen:  Hold sharpener down on one side with sharpening and honing diagram facing you. Place heel of knife blade in sharpener with tip down. Press down and pull knife through with upward diagonal motion until tip comes out of sharpener. Repeat 2-3 times for a razor edge. Wipe your knife clean after sharpening.

How to Hone: Hold sharpener down on one side with sharpening and honing diagram facing you. Place heal of knife blade in sharpener with the tip up. Press down and pull knife through with a downward diagonal motion until tip comes out of sharpener.  Repeat 2-3 times and your blade is honed & ready to use.  Wipe your knife clean after honing before cutting food.

Click here to get yours!

                 Follow us on Instagram and tag us in your Easter Sunday dinner photos! 

@ergochefknives

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Mike StaibTop Cuts of Lamb for Easter
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