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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 Shrimp with Remoulade BBQ Chicken Flatbread ©copyright Marci Arthur – all rights reserved 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 Grilled Vegetable Bruschetta Chicken Pesto Grilled Cheese ©copyright Marci Arthur – all rights reserved 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.
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