Here at Little Griddle, we think a lot about steak. We griddle it for teppanyaki, we slice rib-eye thinly for steak sandwiches, and we even pan-sear it with rosemary-shallot butter. So we hope that you will take our word for it when we say that sometimes, nothing hits the spot better than delicious steak fajitas. Grilled steak fajitas are delicious, but we just love the crust that we can achieve on a skirt steak with our ANYWARE ceramic griddles. It is a major bonus that the peppers and onions don't fall through the grill grates! This is a simple recipe where some time in picking the best ingredients will really pay off. Skirt steak was the cut of meat originally used for beef fajitas in the 1930s, and we...
Fluffy, creamy omelettes are a snap indoors or out with ANYWARE™ cookware. Fresh eggs, good butter and sea salt are all you need to create the perfect French omelette every time. Our 12" skillet feeds a crowd, so this recipe is sized-up for a larger pan. If making in an 8" pan, reduce by half. To make Perfect Omelettes, you will need: - 6 large, fresh eggs - 2 Tb. fresh chives, minced - 2 Tb. butter - Salt and Pepper to taste To make the dish: Beat eggs together until whites are fully incorporated into yolks, but do not over-mix. Mix in salt and pepper. Pre-heat skillet over medium-high heat and add butter. When butter has begun to foam, add eggs...
The rib eye is one of the most delicious cuts of steak, and its high fat content makes it ideal for searing in a hot skillet, where it bastes in its own juices and soaks in flavor from anything that you add to the pan. Adding butter, shallots and rosemary makes a good steak amazing, and this is one of the best things that we have ever cooked, period. Fat means flare-ups - so keep your ribeye off of the grates and in an ANYWARE™ 12" skillet, where it will retain its juices and develop a terrific crust! To Make Pan-Seared Bone-In Ribeye Steaks with Shallot Rosemary Butter You Will Need: - Two bone-in rib eye (or t-bone, or porterhouse) steaks,...
The chicken breast: weeknight staple, go-to protein, and a lot of the time, kind of boring. Maybe a little dry. Definitely nothing out of the ordinary. What if there was a way to make a piece of chicken exceptionally delicious, and still have it on the table in a half hour on a busy Tuesday night? There is, and it comes down to two words: Pan Sauce. At a basic level, a well-made great pan sauce adds great flavor, moisture and smoothness to a dish. In this easy and extremely delicious recipe, the pan sauce reaches it's full potential. Searing the chicken breasts in our 12" ANYWARE™ skillet seals in moisture, panko crumbs provide excellent crunch, and crispy roasted potatoes balance out the meal...
Easy to make from ingredients that almost everyone already has in the house, the Dutch Baby's rewards are far in excess of the (minimal) effort required to prepare it. A delicious combination that shared elements of the souffle, pancake and popover, they are completely wonderful for feeding a crowd.
