Recipe-Book.Pdf

Cooking With Firetainment

Firetainment Inc. is a U.S. manufacturer of quality fire tables that combine function and style. Firetainment tables are designed to be used as an elegant dining table with a fire pit for ambiance and as a cooking table for appetizers, entrees, and desserts. The concept behind the Firetainment table is combining fire, table, and cooking all in one thus providing the ultimate outdoor entertainment experience. Entertaining friends, enjoying an evening with family, creating a relaxing campfire ambiance, or romantic evenings with someone special make the Firetainment table a versatile piece. Your Firetainment table will be the primary gathering spot in your backyard or patio and owning a Firetainment table will make you the envy of the neighborhood.

The cooking feature truly separates a Firetainment table from other outdoor tables. Our patent pending ceramic coated cooking mount houses multiple cooking elements which provide many culinary options that are easy to use. Any cooking enthusiast will love how this table cooks food as many professional chefs will attest.

“The first time I saw the Firetainment grill, my mind began to spin, thinking of all the foods I could cook with this new way of grilling. The way that vegetables caramelize on the grill is unlike any other way to cook them. Shrimp and other forms of seafood cook beautifully. Beef flavors are raised and brings out the wonderful flavor of meat. I have used many grills in my professional life and this one opens up new adventures not possible on those. And clean up is a snap which is important to any griller. You © 2013 by Firetainment, Inc. not only get a beautiful piece of outdoor furniture which Chef: Marci Arthur will enhance any porch or patio, but you get a new way to Chef: Jason Garner grill which will thrill even the non-griller.” Photos: Shawn Clark - Marci Arthur, professional chef and owner of Edited: Renee Rigley Truffles & Trifles Contents

Griddle: Dutch Oven: Simple Quesadillas 6 Tomatillo Chili 24 Shrimp with Remoulade 7 Cowboy Stew 24 BBQ Chicken Flatbread 7 Coq Au Vin 25 Crab Cakes with Chili Oil Drizzle 8 Au Gratin Ham and Potatoes 25 Grilled Vegetable Bruschetta 9 Low Country Boil 26 Chicken Pesto Grilled Cheese 9 Creole Ratatouille 26 Tuscan Grilled Cheese 10 Braised Cabbage with Apples 27 Easy Chicken Kabobs 11 Bourbon Bread Pudding 27 Sirloin Steak 11 Blackberry Cobbler 28 Pecan Crusted Trout 12

Teriyaki Chicken 12

Chicken Fajitas 13

Asparagus with Thyme Butter 13

Balsamic Kissed Summer Vegetables 14

Grilled Corn 15 Fondue:

French Toast with Blueberry Syrup 15 Classic Cheese 30

Grilled Peaches with Ice Cream 16 Chocolate 30

Spinach Artichoke 31

Brie Cheese 31

Wok:

Chicken Lettuce Wraps with Coconut 18 Salt Block:

Crispy Marinated Ginger Scallops 18 Grilled Oysters with Wasabi 33

Shrimp Creole 19 Parmesan Herb Ribeye 33

Shrimp in Ginger Butter Sauce 20 Seared Tuna with Lemon Caper Aioli 34

Bourbon Chicken with Noodles 20 Mediterranean Grilled Pork Chops 35 The Ultimate Outdoor Experience...Bringing Family and Friends Together. Helpful hints for Cooking with your

Cast Iron Griddle:

Cast Iron has been a favorite of cooks for generations. It’s versatile, easy to clean, holds heat well and lasts a lifetime. You’ll find that this pan works perfectly for everything from pizzas to pancakes and it will quickly become your favorite Firetainment accessory. Follow these simple tips to maximize your use of this great piece.

 Avoid cooking very cold food in the pan as this can promote sticking. Let foods get to room temperature whenever possible before placing on pan.

 To cook multiple types of food without flavor transfer, place a generous amount of salt on the empty griddle and lightly scrub the pan with a paper towel or clean cloth. Remove any excess salt and you’re ready for your next ingredients.

 Do not let your cast iron air dry as this can promote rust (If you do get some rust spots, follow the instructions under cleaning and care to remove).

 The oven is a great place to store your cast iron (just remember to remove it before you turn the oven on).

Firetainment Favorites on the griddle: Chicken Breasts Griddle Steaks Pork Chops Shrimp The griddle heats quickly and distributes heat evenly. It is Pancakes easy to clean and care for. It is ideal for blackening and searing. Breakfast, lunch, appetizers, and entrees are Pizza easily prepared. Some dishes include: steak, fish, shrimp, Quesadillas scallops, poultry, pork, pizza, hot dogs, quesadillas, garlic bread, asparagus, grilled sandwiches, pancakes, French Hotdogs toast, eggs, caramelized fruits for dessert, and much more! Skillet Potatoes GRIDDLE / 6

Simple Quesadillas

Serves: 2 to 3 Prep Time: 15 min Cook Time: 15 min

Ingredients

1 tablespoon butter to season griddle

2- 10 inch flour tortillas

1/2 cup cheddar jack blend

1/2 tomato diced

1/2 cup cooked chicken or pork Cilantro and limes for garnish

Instructions

1. Heat griddle to medium heat (about 350 degrees) and season with butter

2. Place tortillas on griddle and top with cheese, tomatoes, and meat

3. Heat until cheese is melted then fold in half

4. Cut into 1/4 and garnish with cilantro and limes

GRIDDLE / 7

Serves: 8 Prep Time: 15 min Serves: 2 to 4 Prep Time: 10 min

Cook Time: 5 min Cook Time: 15 min

Ingredients

2/3 cup Hellmann’s mayonnaise Ingredients

3 teaspoons whole-grain mustard 4 pitas

1 teaspoon tarragon vinegar 1/2 cup bbq sauce

1/8 teaspoon sugar 2 cups shredded cheddar

1/8 teaspoon freshly ground black pepper 1/2 pound precooked shredded chicken

2 dashes of Dat’l sauce 1/2 red onion thinly julienned

1 tablespoon minced shallots Cilantro for garnish 2 teaspoons minced fresh flat-leaf parsley, use scissors Instructions 2 tablespoons fresh lemon juice 1. Heat griddle to about 350 degrees (medium to medium 1/2 teaspoon sea salt or to taste low flame) 2 tablespoons olive oil 2. Divide the bbq sauce on pitas and place on griddle 1 - 1/2 pounds large shrimp, peeled and deveined 3. Top each pita evenly with cheddar, chicken, then onion

Instructions 4. Cook until bottom of the pita is golden brown and cheese is melted 1. Combine first 9 ingredients in a small bowl. Chill remoulade until ready to serve. 5. Garnish with cilantro and cut each pita into quarters

2. Combine lemon juice and sea salt, whisk in medium 6. Salt and pepper to taste and serve bowl, add shrimp and toss well to completely cover. Allow to stand for a minimum of 10 minutes. 3. Drain shrimp, discard marinade. 4. Grill over medium heat (350 to 400 degrees) until shrimp are just cooked through (about 2 minutes on each side), turning once.

5. Serve with remoulade.

GRIDDLE / 8

Crab Cakes with Chili Oil Drizzle Serves: 2 to 3 Prep Time: 25 min Cook Time: 20 min

Ingredients

1 pound lump crab meat cleaned and free of shells

1 green onion minced

1 egg

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1/2 cup panko bread crumbs

1 tablespoon lemon zest

2 tablespoon old bay seasoning

1/3 cup olive oil

1 tablespoon Sriracha hot chili sauce

2 tablespoons butter Instructions

1. In a mixing bowl put the crab meat, onion, egg, mayo, mustard, panko, zest, and old bay

2. Gently work mixture together trying not to break up the crab chunks, but still incorporating all of the ingredients well

3. Form into desired sized patties, cover and place in the refrigerator for 30 minutes

4. While crab is forming make the chili oil in a squeeze bottle by adding the Sriracha and olive oil, shake to combine and let in- fuse for at least 30 minutes

5. Once the crab cakes are set and the oil infused heat the griddle to medium heat and add butter

6. Place the crab cakes on the griddle and cook until browned on the first side then flip and repeat on the second. Make sure the cake is cooked through, but the crab is not over cooked

7. Remove from heat and set on desired plate, then shake oil and drizzle over the crab cakes GRIDDLE / 9

Serves: 4 to 5 Prep Time: 25 min Serves: 2 Prep Time: 25 min Cook Time: 6 min Cook Time: 15 min

Ingredients Ingredients 3 cloves garlic 16 basil leaves Thick slices of country-style bread 1/4 cup pecans 3 cups seeded and diced Plum tomatoes 3/4 cup olive oil 1 cup of corn kernels sautéed in butter for 3 minutes 1/2 cup parmesan cheese (grated) 24 cloves of caramelized garlic Marinated chicken tenders (olive oil, salt, pepper, garlic, 2 tablespoons grated parmesan cheese lemon juice for 1 hour)

2 ounces of goat cheese 4 tablespoons butter

1 red onion, sliced thinly 4 slices thick sough dough bread

Salt and pepper to taste 4 slices havarti

1/4 cup olive oil 4 roma tomato slices 6 basil leaves, chopped Instructions

1. Ahead of time make the pesto, place the garlic cloves Instructions pecans and parmesan in a food processor

1. Combine tomatoes, corn, garlic, onions, parmesan 2. Stream in oil until the consistency is like a loose paste, cheese, goat cheese, salt and pepper. Mix well. then add basil and chop fine

2. Brush bread on both sides with olive oil and grill for 10 3. Grill marinated chicken on the griddle over medium heat to 15 seconds on one side. and set aside

3. When bread is grilled top the slices with tomato 4. Place the butter on the griddle, then run the bread mixture and place the un-grilled side on the griddle for through the butter and place on the griddle 4 - 5 minutes. 5. Top the bread slices with havarti, tomato, chicken, and 4. Remove and sprinkle with chopped basil and more pesto parmesan cheese. 6. Grill till cheese is melted and bread is browned on both sides

7. Cut in half and serve with your favorite soup GRIDDLE / 10

Ingredients

8 slices of country bread or focaccia bread

6 tablespoons of garlic flavored olive oil

8 ounces mozzarella, thinly sliced

2 large ripe tomatoes, thinly sliced

1/2 cup fresh basil leaves

8 cups mixed baby greens

6 tablespoons balsamic vinaigrette

TIP: * for a different taste add smoked salmon Instructions

1. Brush one side of each bread slice lightly with olive oil.

2. Toss baby greens with balsamic vinaigrette.

3. On 4 slices, arrange half of cheese, then tomato, basil, baby greens and remaining cheese. Top with remaining bread slices.

4. Heat skillet to medium heat (about 350 degrees).

5. Cook until sandwiches are golden brown on both sides and cheese is melted, turning once, about 4 - 5 minutes per side.

6. Cut sandwiches in half. GRIDDLE / 11

Easy Chicken Kabobs Sirloin Steak

Serves: 2 to 3 Prep Time: 25 min Serves: 2 Prep Time: 25 min Cook Time: 10 min Cook Time: 8 min

Ingredients 1 cup white wine 1/4 cup olive oil

Ingredients 2 cloves of garlic

1 red onion cleaned and cut into 1/8 1 lemon juiced

1 green pepper cut into 1 inch cubes 1 pound sirloin 1 pound chicken cut into 1 inch cubes Instructions 10 skewers 1. In a zip top bag mix wine, oil, garlic, and lemon, then add 1 cup soy sauce steak and let marinate for at least 4 hours refrigerated 1 cup honey 2. 30 minutes before cooking remove steak from marinade, Instructions pat dry with paper towels, season generously with salt and pepper

1. Alternate onions, green pepper, then chicken on the 3. Heat griddle or salt block to medium high heat, place steak skewers on heating surface, cook 4 minutes per side.

2. Once skewers are done place in a zip top bag with soy 4. Let steak rest for 5 minutes, slice on a bias, then serve sauce and honey for 4 hours ***A good tip for slicing any meat is to place a little salt 3. Heat griddle to medium low, and cook skewers rotating and pepper on your cutting board before you slice occasionally for about 10 minutes meats 4. Make sure chicken is cooked throughout then let rest for 5 minutes before serving GRIDDLE / 12

Pecan Crusted Trout Teriyaki Chicken

Serves: 2 to 3 Prep Time: 25 min Serves: 2 Prep Time: 25 min Cook Time: 12 min Cook Time: 20 min

Ingredients Ingredients

1 cup chopped pecans 1 cup soy sauce

1/8 cup fresh thyme 1 cup pineapple juice

2 tablespoons old bay seasoning 1/2 cup brown sugar

1 cup flour seasoned generously with salt and pepper 2 tablespoons oyster sauce

3 eggs beaten with 1/4 cup of milk added 1 cup water

2 trout cleaned, dressed, and opened flat 1/4 cup cilantro (chopped)

1/2 cup butter 4 chicken thighs bone in and skin on

1 lemon cut into wedges 4 slices of pineapple Instructions Cilantro for garnish

1. Place the pecans, thyme, and old bay in the food Instructions processor and chop fine 1. Combine soy, pineapple juice, brown sugar, oyster sauce, 2. Lay out a 3 part breading station: flour, egg mixture, then water, and cilantro pecan mixture 2. Place mix in a zip top bag with chicken and marinate 3. Place trout flesh side down first in flour, then in egg, and overnight finally in pecan pressing firmly and shaking off any excess 3. Drain liquid and pat chicken dry with a paper towel 4. Heat griddle to medium heat and butter well 4. Over medium heat grill the chicken and the pineapple 5. Place the trout flesh side down and grill for 4-6 minutes until chicken is done throughout and pineapple is soft, but until pecans are golden not mushy

6. Flip fish and cook on skin side for 4-6 minutes till done 5. Garnish with cilantro and serve throughout

7. Serve and garnish with lemons GRIDDLE / 13

Chicken Fajitas Asparagus with Thyme Butter

Serves: makes about 8 Prep Time: 25 min Serves: 2 Prep Time: 15 min fajitas Cook Time: 20 min Cook Time: 5 min

Ingredients

1/3 cup coarsely chopped fresh cilantro 2 garlic cloves, finely chopped Ingredients

1/2 teaspoon chili powder 1/2 stick softened butter

1/2 teaspoon ground coriander 2 sprigs of thyme

1/2 teaspoon ground cumin 1 bussel of asparagus trimmed

Juice of 1 lime 2 tablespoons olive oil

3 tablespoons olive or vegetable oil Juice of one lemon 1 pound boneless, skinless chicken breasts cut into strips Instructions Salt 1. Combine softened butter and thyme, then roll in plastic Ground black pepper wrap and refrigerate until hard 1 medium bell pepper, cored and sliced into 1/2 inch strips 2. In a bowl take trimmed asparagus and toss in the olive oil 1 medium red onion, sliced into 1/2 in pieces 3. Heat grill to medium heat and grill asparagus 2 minutes 8 (6-inch) tortillas (corn or flour) on each side Instructions 4. Remove from heat season generously with salt and pepper on a plate 1. Place cilantro, garlic, chili powder, coriander, cumin, 5. Top with butter mixture and squeeze lemon juice to taste lime juice and 2 tablespoons of the oil in a dish and whisk to combine. Add the chicken and coat with the marinade. Set aside for at least 10 minutes.

2. Heat the griddle to medium. Once hot add the chicken pieces and cook until browned. Remove to a serving dish.

3. Place the bell pepper and onion in a bowl, drizzle with the remaining 1 tablespoon of oil, season with salt and pepper and toss to coat.

4. Place the vegetables on the griddle, stirring occasionally, until tender and slightly charred, about 10 minutes.

5. Serve with warm tortillas and top with cheese, guacamole, salsa and sour cream. GRIDDLE / 14

Balsamic Kissed Summer Vegetables Serves: 2 to 3 Prep Time: 25 min Cook Time: 15 min

Ingredients

1 Japanese eggplant cut in 1/4 inch slices

1 zucchini cut in 1/4 inch slices

1 medium sized julienned red onion 1/4 inch slices

1 yellow squash cut in 1/4 inch slices

2 cloves garlic minced

1 cup shredded carrot

1/2 cup balsamic vinegar

1 cup olive oil

1/4 cup Dijon mustard

Generous salt and pepper Instructions

1. Combine all ingredients in a mixing bowl, mix well, and let sit for 20 minutes

2. Heat griddle to medium heat and grill vegetables till slightly charred on one side then flip and repeat

3. Remove to a platter, season with salt and pepper to taste, then drizzle with a little olive oil for garnish GRIDDLE / 15

Ingredients Ingredients 1/3 cup butter 1/4 cup melted butter 2 tablespoons mustard 1/4 cup maple syrup 1 teaspoon Worcestershire sauce 2 cups blueberries 1/4 teaspoon lemon pepper seasoning 2 tablespoons honey 2 teaspoons horseradish 4 eggs beaten with ¼ cup of milk 6 to 8 ears of sweet corn, pull husks down and remove silk 4 thick slices of sough dough bread

1/2 cup powdered sugar Instructions Instructions 1. Fill a large bowl with ice water. In a large pot, bring 2 quarts of lightly salted water to a roiling boil. Add corn 1. For the syrup mix the melted butter, maple syrup, and blanch for 1 minute. Drain and plunge into ice blueberries, and honey in a sauce pot over medium heat. water bath to stop cooking process. 2. Cook until berries pop and syrup is reduced (keep warm)

2. In a small saucepan melt butter. Stir in mustard, 3. Heat griddle to medium heat, then dip the bread in the horseradish, Worcestershire sauce and lemon pepper egg mixture seasoning. 4. Place on griddle and cook till brown, then repeat on 3. Place each ear of corn on a 13” x 12” piece of heavy- opposite side duty aluminum foil. Drizzle with butter mixture. Wrap 5. Remove and put on a plate. Top with blueberry syrup loosely, leaving space for the expansion of steam and and dust with powdered sugar seal.

4. Place on griddle over medium heat until corn is tender. GRIDDLE / 16

Grilled Peaches with Ice Cream Serves: 2 to 3 Prep Time: 25 min Cook Time: 15 min

Ingredients

2 peaches pitted and cut in half

1/4 cup lemon juice

1/4 cup sugar

1/8 cup chopped mint

2 large scoops of ice cream

Mint for garnish Instructions

1. Place peaches in a zip top bag

2. Add the lemon juice, sugar, and mint. Marinate for at least 1 hour

3. Heat the griddle to medium heat and grill the peaches to caramelize the sugars on each side

4. Top with your favorite ice cream and garnish with mint Helpful hints for

Cooking with your wok:

 Always use a cooking oil with a high smoke point; vegetable, peanut or sesame oils are the most commonly used.

 Preheat your wok then add your oil of choice by lightly drizzling it about half way down the sides while swirling the wok over the heat to completely coat the sides and bottom.

 Start with high heat to seal in the juices of your ingredients with hot oil.

 Cut vegetables and proteins in to bite size (or just slightly larger) pieces to allow them to cook thoroughly and quickly without burning.

 Add ingredients to your wok in the best order for their cooking times, generally: aromatic spices and herbs first, then proteins such as chicken or beef, next thicker vegeta- Wok bles and finally add your finely chopped or leafy vegetables.  Use constant motion pulling your ingredients between the Wok cooking on your fire table might sound like new fusion hot surface of the bottom of the wok and the cooler sides of cuisine, but in fact it’s steeped in tradition. For thousands of the wok to create an even and efficient cooking method. years, the focal point in a typical Chinese kitchen was a  Once all ingredients are added and coated with oil in the round hole over a firebox with a wok fit over the hole, making efficient use of a small amount of fuel. The wok wok, reduce the heat and add a small amount of water to preheats fast for quick, healthy food preparation. Some steam the food. dishes include: stir fry vegetables and meats, sautéed  Use the included wok ring to place the wok on the table to seafood, chicken wings, oriental noodles, bananas foster, continue serving or Firetaining. and much more. WOK / 18

Serves: 2 to 3 Prep Time: 25 min Serves: 2 to 3 Prep Time: 25 min Cook Time: 20 min Cook Time: 2 min

Ingredients

1 - 1/2 cups fresh lemon juice

Ingredients 1 cup fish sauce

2 tablespoon vegetable oil 2 tablespoons fresh mint

1/2 cup shredded carrot 1 tablespoon chopped ginger

1/4 cup diced celery 1 pound of large sea scallops, side muscle removed

1/2 pound boneless skinless chicken 1 cup rice flour

1/4 cup coconut milk 1 cup all purpose flour

1/2 cup shredded coconut Sea salt and freshly ground pepper

1/4 cup soy sauce Canola oil for cooking 1/4 head iceberg separated and washed for wraps Instructions 1/4 cup cilantro (garnish) 1. Fill wok with about 3 inches of canola oil and heat to Instructions about 375 degrees. 2. In a small bowl combine fish sauce, lemon juice, mint and 1. Heat oil in wok, once oil is hot add carrot, and celery ginger. Pour half into a dipping bowl for sauce and the cook till tender (about 2 min) other half into a large bowl. 2. Add chicken and cook through (about 3 min) 3. Add scallops into the large bowl and marinate for about 3. Add coconut milk, shredded coconut, and soy sauce 20 seconds.

4. Cook till reduced by 1/3 (about 2 min) 4. In a flat bottom dish, combine the rice flour and all 5. Remove from heat and wrap in iceberg quarters and purpose flour. garnish with cilantro 5. Drain scallops and toss in the flour mixture to coat well.

6. Fry scallops until golden brown, about 30 seconds. Serve with sauce.

WOK / 19

Shrimp Creole Serves: 3 to 4 Prep Time: 25 min Cook Time: 20 min

Ingredients

2 tablespoons vegetable oil

1/4 cup diced onions

1/4 cup diced celery

1/4 cup diced green peppers

1/8 cup diced jalapenos

1 bay leaf

16 oz can of diced tomatoes (undrained)

1/2 pound of peeled and deveined shrimp (raw)

Cooked rice

Parsley for garnish

Instructions

1. Heat oil until hot then add onions, celery, and peppers (cook for 3-5 minutes until soft)

2. Add bay leaf and tomatoes and simmer for 10 minutes stirring occasionally

3. Add shrimp and cook through season with salt and pepper to taste

4. Serve over rice and garnish with parsley WOK / 20

Serves: 2 to 3 Prep Time: 20 min Serves: 2 to 3 Prep Time: 25 min Cook Time: 4 min Cook Time: 20 min

Ingredients

1/4 cup vegetable oil Ingredients 1/2 pound boneless skinless chicken cut into cubes and coated with flour 6 ounces large shrimp, peeled and deveined 1/4 cup of soy sauce 2 tablespoons unsalted butter 1/4 cup of bourbon 1 - 1/2 teaspoon grated peeled ginger 1/4 cup of chicken stock 2 tablespoons medium-dry sherry 2 tablespoon of brown sugar 2 tablespoons of rough chop cilantro 1 cup of cooked rice noodles

2 tablespoon black sesame seeds Instructions Instructions 1. Pat shrimp dry and season with salt. 1. Heat oil until hot and add chicken 2. Heat butter in wok over medium heat until foam sub- sides, then sauté ginger for 30 seconds. 2. Cook 3-5 minutes until chicken is done then add soy sauce and bourbon 3. Add shrimp and sauté for 1 minute. Add sherry and sauté until shrimp are just cooked through (1 -2 minutes). 3. Cook 2 minutes until the alcohol is removed from the bourbon 4. Stir in cilantro. Season with salt and pepper. 4. Add chicken stock and brown sugar and simmer for 2 5. Serve with French bread or rice. minutes

5. Add noodles and remove from heat

6. Garnish with sesame seeds

WOK / 21

Pork Tacos with Orange and Fennel Slaw Serves: 2 to 3 Prep Time: 25 min Cook Time: 20 min

Ingredients

1/4 cup vegetable oil

1/2 cup of onion diced

2 cloves of garlic minced

2 teaspoon dried thyme

2 teaspoon dried rosemary

1 pound of diced lean pork

1 cup julienned fennel

1 cup shredded cabbage

2 tablespoon olive oil

Juice of one orange

Flour tortillas

1 orange (use 1 section of orange to combine in slaw, no peel. Use remainder for juice to pour over.) Instructions

1. Heat oil until hot and add onion, cook for 2 minutes

2. Add garlic, thyme, rosemary, and pork, cook until pork is done (3- 5 minutes) salt and pepper to taste

3. In a separate bowl add fennel, cabbage, orange, and gently mix

4. Combine orange juice and olive oil then pour over fennel mixture, salt and pepper to taste

5. Place meat mixture, then slaw mixture on tortillas and serve WOK / 22

Chinese Pepper Steak Mussels with White Wine and Basil Serves: 2 to 3 Prep Time: 25 min Serves: 2 to 3 Prep Time: 25 min Cook Time: 20 min Cook Time: 15 min

Ingredients Marinade: 1/4 cup beef broth

1/4 cup soy sauce Ingredients

2 tablespoons dry sherry 2 tablespoons olive oil

2 tablespoons cornstarch 2 cloves of garlic (chopped)

1 teaspoon sugar 2 tomatos (diced)

2 tablespoons of capers 1 pound beef steak (flank, sirloin or top round) trimmed and 1 cup of white wine cut into strips 1 pound of mussels (cleaned) 4 tablespoons peanut or vegetable oil 1/4 cup of basil (chopped) 2 cloves garlic, chopped 1 lemon cut into wedges 2 scallions, chopped 1 green bell pepper, seeded and sliced thin Instructions 1 large onion, cut into thin strips 1. Heat oil until hot and add garlic and tomatoes. Cook for 1 Instructions minute stirring constantly 2. Add capers then white wine and cook for 1 minute 1. Combine marinade ingredients with steak, stir to coat. Marinate 15 minutes. 3. Add mussels and steam until all shells are open (discard any unopened shells) 2. Add 2 tablespoons oil to hot wok. Add steak (save marinade) and stir-fry 3 minutes, adding garlic and scallions 4. Remove from heat and garnish with basil and lemon, for last 30 seconds. serve with crusty bread if desired

3. Remove ingredients from wok and set aside. Scrape wok clean.

4. Reheat wok, add remaining oil. Add peppers and onion and stir fry 2 minutes.

5. Combine remaining marinade to vegetables.

6. Return steak to wok, stir.

7. Serve with rice. Helpful hints for

Cooking with your Dutch Oven:

Cooking over an open flame in a Dutch oven is a time honored tradition. Because of their ability to distribute heat evenly, Dutch ovens can be used for everything from braising meats to creating hearty stews and soups or delicious “one pot” meals. You can even bake rustic breads like cornbread or southern style biscuits in your versatile Dutch oven. With a separate bowl placed on top, a double boiler system is created allowing for preparation of more delicate dishes like fondues and sauces (see Aluminum bowl set section for this cooking style).

 Cooking in a Dutch oven is typically a slow cooking method. For Firetaining purposes you may choose to pre-cook your one-pot dish or soup/stew on a conventional stove and simply finish the dish on your Firetainment table.

 When braising meats or making a pot roast, your Dutch oven will act like a pressure cooker. Try not to open the lid Dutch Oven too often as this releases the steam needed to tenderize and cook the meats. If steam is escaping the lid while cooking, try reducing the heat.

 If the flame is inconsistent due to breeze or other factors, The Dutch oven is ideal for simmering and slow cooking. Add water to create a double broiler with the mixing rotate your oven clockwise by half a turn every 15-20 bowls to make cheese, chocolate fondue and all kinds of minutes to ensure even cooking. dips. It is perfect for stews, soups, chili, biscuits and  When baking in your Dutch oven, you may want to line much more. the interior of your oven with aluminum foil or a disposal pie or cake pan for easy removal and cleaning.

DUTCH OVEN / 24

Tomatillo Chili Cowboy Stew

Serves: 2 to 3 Prep Time: 25 min Serves: 3 to 4 Prep Time: 25 min Cook Time: 45 min Cook Time: 45 min

Ingredients Ingredients

2 tablespoons vegetable oil 1 pound ground beef

1 medium onion diced 1 onion

1 poblano pepper diced 3 potatoes

2 celery stalks diced 1 can green beans

2 cloves garlic minced 1 can baked beans

2- 16 oz cans tomatillos unstrained 1 can black beans

1/2 cup of chili powder 1 can tomato soup

1/4 cup of cumin 1 can corn

2 tablespoons allspice 1 can diced tomatoes

2 tablespoons clove 1 teaspoon chili powder

Cilantro for garnish 1 teaspoon cayenne pepper Instructions 1 bay leaf Salt and pepper 1. Heat oil on high until hot and add onion, poblano, and celery, cook until tender (about 5 minutes) Instructions

2. Add garlic and cook for 1 minute stirring constantly 1. Cut potatoes into 1 inch cubes

3. Add tomatillos, cumin, allspice, and clove, bring to a boil 2. Dice onion while stirring constantly 3. Brown ground beef and onion 4. Reduce heat and simmer for 45 minutes 4. Add potatoes and all cans, undrained 5. Salt and pepper to taste and serve, garnish with cilantro 5. Add spices

6. Cook until potatoes are soft (about 45 minutes) DUTCH OVEN / 25

Coq Au Vin Au Gratin Ham and Potatoes

Serves: 8 Prep Time: 15 min Serves: 4 Prep Time: 25 min Cook Time: 45 min Cook Time: 20 min Ingredients Ingredients 2 tablespoons oil 4 tablespoons butter 1/4 cup diced bacon 1 onion 1/2 cup onion diced 3 tablespoons flour 1 clove garlic minced 2 cups milk 1 pound chicken thighs Salt and pepper 1/2 cup dry red wine 1 1/2 cups cooked ham 1/2 cup chicken stock 3 cups diced potatoes 1 bay leaf 1/2 cup shredded cheddar cheese 1 teaspoon clove 2 tablespoons fine bread crumbs 1 cup dried shitake mushrooms Instructions Parsley for garnish 1. Dice onion, ham and potatoes

Instructions 2. Melt butter and sauté onion until translucent

1. Heat oil over high heat and add onions and bacon, cook 3. Blend in flour till translucent (about 3 minutes) 4. Gradually add milk, stirring constantly until thickened 2. Add chicken and brown on both sides 5. Add salt and pepper 3. Deglaze with chicken stock and wine, then bring to a 6. Mix in ham and potatoes and coat well boil stirring occasionally 7. Sprinkle cheese and bread crumbs on top 4. Add bay leaf and clove and reduce heat to a simmer 8. Cover and cook on medium heat for 20 minutes 5. Cook for 45 minutes with lid on stirring occasionally

6. Remove lid and cook for another 30 min until sauce has reduces and chicken is tender

7. Add mushrooms and cook for another 15 minutes

8. Salt and pepper to taste and serve, garnish with parsley DUTCH OVEN / 26

Low Country Boil Creole Ratatouille

Serves: 2 to 3 Prep Time: 25 min Serves: 6 to 8 Prep Time: 20 min Cook Time: 20 min Cook Time: 30 min Ingredients 3- 12 oz lager beers 1 medium onion diced

5 red potatoes quartered Ingredients

3 ears of corn cleaned and cut into 2 inch portions 4 tablespoons butter

2 cloves garlic smashed 1 cup diced eggplant

1/2 cup old bay seasoning 1 cup diced yellow squash

1/2 pound shrimp shells on 1 cup diced onion

2 clusters snow crab legs 1 cup diced celery

Parsley for garnish 1 cup diced zucchini

1 lemon wedged for garnish 1 cup diced carrot

2 tablespoons old bay seasoning for garnish 14 oz can of mild rotel tomatoes unstrained 1 cup vegetable broth Instructions

1. Pour the beers into the pot and place on high heat Instructions

2. Add onions and potatoes and bring to a boil cook for 5 1. Heat butter over medium heat, add eggplant, squash, minutes onion, celery, zucchini, and carrot

3. Add corn, garlic, and old bay seasoning, cook for 5 2. Sauté vegetables until soft (about 5 minutes) minutes 3. Add canned tomatoes and vegetable broth and simmer 4. Add the shrimp and crab and cook for 7 minutes for 30 minutes

5. Discard liquid and put remaining contents on a plate or 4. Add salt and pepper to taste and serve newspaper

6. Sprinkle remaining old bay seasoning and parsley for garnish

7. Serve with lemon wedges DUTCH OVEN / 27

Braised Cabbage with Apples Bourbon Bread Pudding

Serves: 2 to 3 Prep Time: 25 min Serves: 2 Prep Time: 25 min Cook Time: 45 min Cook Time: 40 min

Ingredients Ingredients

2 tablespoons vegetable oil 4 tablespoons butter melted

1 medium onion julienned 3 beaten eggs

1 granny smith apple cut into 1/4 inch half moons 1 cup heavy cream

1 head of cabbage shredded 1/4 cup brown sugar

1 cup chicken stock 1 teaspoon vanilla extract

1 tablespoon white vinegar 1/2 cup pecans Instructions 1/4 cup bourbon 2 cups day old bread cut into ¼ inch cubes 1. Heat oil over medium high heat until hot then add onion, cook until translucent (about 3 minutes) Instructions 2. Add apples and cook for 1 minute, then add cabbage 1. Mix vanilla, cream, brown sugar, bourbon, eggs, and 3. Cook for 2 minutes stirring constantly then add stock and pecans in a separate bowl vinegar 2. Place bread in the Dutch oven and pour egg mixture over 4. Reduce heat and cooked covered on low for 30-45 top minutes until cabbage is soft 3. Over low heat cook with the lid on for 40 minutes (do 5. Salt and pepper to taste and serve not stir) DUTCH OVEN / 28

Blackberry Cobbler Serves: 2 to 3 Prep Time: 5 min Cook Time: 45 min

Ingredients

1 stick of butter

1 cup of milk

1 cup of sugar

1 cup of self rising flour

2.5 cups of blackberries Instructions

1. Heat butter over medium heat, then add milk and sugar

2. Wisk in self rising flour, then add blackberries

3. Cook over medium low heat with the lid on for 45 minutes

4. Serve with your favorite ice cream

***Blackberries can be substituted with blueberries, apples or peaches. Helpful hints for Using & Cooking with your Aluminum Bowls & fondue forks:

Use your bowls as traditional mixing and preparation tools or wow your guests by creating delicious fondue recipes or sauces! Multiple bowls allow you to prepare multiple recipes easily without having to worry about clean-up in between courses. Follow these simple instructions to create a double boiler system:

1. Fill Dutch oven about 1/3 full with water.

2. Place Dutch oven securely in cooking mount and turn flame to medium.

3. Bring water to a boil.

4. Reduce flame to low, and carefully place aluminum bowl on Dutch oven. Be sure to level out the bowl so that steam does not easily escape between the oven and bowl (If steam is easily escaping, and the bowl Fondue is level, try turning down the heat). 5. The aluminum bowl is now ready to act like a saucepan with well controlled low heat. Prepare fondue or sauces following your preferred recipe.

6. To create a new recipe or additional course simply lift out the aluminum bowl and replace with a new, clean one. FONDUE / 30

Classic Cheese Fondue Chocolate Fondue

Serves: 3 to 4 Prep Time: 25 min Serves: 4 to 6 Prep Time: 25 min Cook Time: 15 min Cook Time: 15 min

Ingredients 1/2 cup butter 1 cup heavy cream

16 oz semi sweet chocolate chips Bananas, strawberries, and marshmallow for dipping Instructions 1. Add butter and heavy cream to pot on medium heat, then simmer Ingredients 2. Reduce heat and add chocolate

4 tablespoons butter 3. Turn heat to lowest setting and serve with bananas, strawberries, and marshmallows 1 garlic clove halved

1/4 cup white wine

1/2 cup heavy cream

1 pound Gruyere cheese, grated

1/2 pound Havarti cheese, grated

Black pepper to taste

Pinch of nutmeg

Sliced apples and diced French bread Instructions

1. Swirl garlic in fondue pot with butter and discard garlic (1 minute)

2. Add white wine and heavy cream, then wisk in cheese

3. Season with pepper and nutmeg

4. Reduce by 1/8 then reduce heat to low

5. Serve with baguette bread pieces, apple slices or vegetables. FONDUE / 31

Spinach Artichoke Fondue Brie Cheese Fondue

Serves: 2 to 3 Prep Time: 25 min Serves: 4 to 6 Prep Time: 25 min Cook Time: 15 min Cook Time: 15 min

Ingredients 2 cloves garlic, crushed 1 cup dry white wine

Ingredients 1/4 cup sherry

3/4 cup heavy cream 1 pound brie cheese, rind removed and cubed

6 oz cream cheese (soft) 1 tablespoon cornstarch

1/4 cup mayonnaise 1 pinch of grated nutmeg

1/4 sour cream Pepper to taste 1/2 parmesan, grated Instructions 8 oz thawed frozen spinach 1. Add garlic, white wine and sherry to bowl and heat over 16 oz thawed frozen artichokes medium- low heat 1 tablespoon garlic salt 2. Toss the cheese cubes in cornstarch to coat Pinch of red pepper flake 3. When the wine mixture is hot add the cheese Half loaf French bread cut into cubes 4. Mix slowly with a whisk 2 tomatoes cut into wedges 5. When the cheese has melted add a little nutmeg and pepper Instructions 6. Serve with baguette bread pieces, green apple slices or 1. Heat heavy cream on medium setting vegetables. 2. Add cream cheese, mayo, sour cream, parmesan, spinach, artichokes, and garlic salt

3. Heat till gentle simmer

4. Reduce heat to lowest setting and serve with bread and tomatoes Helpful hints for Using & Cooking with your Himalayan Salt Block:

Foods placed on a Himalayan salt block take on a light, clean, naturally salty flavor while absorbing minerals necessary for good health and longevity. Salt blocks can be used; at room temperature, as an elegant serving plate for cheeses or other appetizers; cold, as a beautiful presentation for sushi or deserts; or hot, for searing & cooking meats and vegetables. Generally, a natural salt block will add a hint of salty taste to moist or wet foods, but will have no effect on dry foods. For example, if you use your salt block to serve cheese and crackers, it will lend a bit of saltiness to the cheese but the taste of the crackers will remain the same.

To cook with your salt block, follow these simple instructions:

 Place your DRY Himalayan salt block over a low flame for 15 minutes. Gradually increase flame to medium and allow to heat to desired temperature. (You may preheat your salt block in the oven or on a stove top, but be sure to heat slowly and do not place directly on oven rack or electric stove burner).

Salt Block  Once you've thoroughly heated your Himalayan salt block, you're ready to sear your meat, fish and/or vegetables. Use the provided surface thermometer to determine if the block has reached the desired cooking temperature for your ingredients.

The 2" thick salt blocks are 100 percent natural, harvested  Lightly toss your meat, fish or vegetables in oil, spices and herbs, from the Himalayan mountains. It is a unique, flavorful meth- or leave unseasoned to enjoy the simple but complex flavors im- od of cooking and is mineral and nutrient rich. The salt parted by the block. blocks are pollutant and chemical free for healthy food prep-  You may also wish to lightly drizzle the salt cooking surface with aration. It's antimicrobial nature will not allow any bacteria to olive oil, or butter adjusting to your desired level of saltiness (less live on it. It is recommended the salt blocks are used on the oil will cause more salting of your food and vice versa). cast-iron griddle. Because it is a natural stone it conducts heat and will stay hot for hours which conserves fuel. It is  Place directly onto the heated salt block, then cook to desired perfect for all types of meats, seafood, fruits and vegetables. doneness, stirring and moving around the salt plate as you would any other grilling surface. SALT BLOCK / 33

Grilled Oysters with Wasabi Parmesan Herb Ribeye

Serves: 2 to 3 Prep Time: 25 min Serves: 2 Prep Time: 25 min Cook Time: 10 min Cook Time: 10 min

Ingredients Ingredients 1/4 cup shaved parmesan 2 sprigs of rosemary 12 oysters 2 sprigs of thyme 1 tablespoon wasabi powder 2 tablespoons black pepper 1 lime cut into wedges 2 cloves garlic Cilantro for garnish 3/4 cup olive oil

Instructions Pinch red pepper flake

1. Clean oysters, then shuck over a mixing bowl 2 ribeye steaks 2. Strain liquid to remove any shells and mix in wasabi powder until paste like (if not enough liquid remaining Instructions add water to achieve correct consistency) 1. In a food processor add parmesan, rosemary, thyme, 3. Heat salt block to high heat and place oysters on top, black pepper, red pepper, and garlic cook till size is reduced by 1/3 2. Pulse and slowly add in olive oil until a paste like 4. Remove from heat and divide wasabi paste between consistency oysters 3. Coat ribeyes with paste and let sit on the counter for 30 5. Squirt with lime and garnish with cilantro minutes or until meat is at room temperature

4. Heat salt block to high heat and place steaks on block

5. Cook for 3 minutes on each side for medium rare and let rest before cutting for 6 minutes

6. Salt and pepper to taste and serve SALT BLOCK / 34

Seared Tuna with Lemon Caper Aioli Serves: 2 to 3 Prep Time: 25 min Cook Time: 2 min

Ingredients

1/2 cup mayonnaise

2 tablespoons lemon juice

1/4 cup capers

14 oz of tuna

1/4 cup gin

2 tablespoons ground black pepper Instructions

1. For the aioli mix together mayo, lemon juice, and capers. Mix well and refrigerate for 30 minutes

2. Place tuna on a plate and sprinkle with gin and pepper, let sit for 30 minutes

3. Slice tuna into ½ inch slices

4. Heat salt block to high and cook tuna slices for 1 minute on each side then set aside to rest for 3 minutes

5. Drizzle with caper sauce and serve

*** Tuna can be substituted for Mahi, Salmon or other types of fish. SALT BLOCK / 35

Mediterranean Grilled Pork Chops Serves: 2 to 3 Prep Time: 25 min Cook Time: 10 min

Ingredients

2 teaspoons dried sage, crumbled

2 teaspoons dried rosemary leaves, crumbled

1 teaspoon dried thyme

1 teaspoon fennel seed, crushed

1/2 teaspoon white sugar

1 bay leaf, crumbled

1 teaspoon salt

4 bone-in pork rib chops - at least 1/2 inch thick

1/3 cup extra-virgin olive oil

Instructions

1. In bowl mix together all spices until thoroughly combined

2. Rub both sides of the pork chops with the herb mixture and coat them with olive oil

3. Refrigerate for several hours or overnight

4. Grill the chops on the salt blocks until browned and the meat is no longer pink inside- about 4 minutes per side