This is a blog for all the foodies out there, who love to use our high quality, hand-cast, non-stick cookware. Even if you don't own a Perfect Pan, we encourage Fat-Free cooking, and are positive once you see the benefits of using our Perfect Pans, that you'll want one of your own! We love to cook and want to give you ideas of things to make at home, as well as keep you up to date with the shows that we do, so have a browse and have fun and happy cooking!
· 1 tablespoons Rapeseed oil · 1/4 cup red onion, diced · 3 cloves garlic, minced · Half a zucchini, cut into julienne strips (with Perfect Peeler/Mandolin) · Half a yellow squash, *I only use the top part) cut into julienne strips (with Perfect Peeler/Mandolin) · 2-3 carrots, cut into julienne strips (with Perfect Peeler/Mandolin) · salt and fresh cracked pepper, to taste
Directions:
Heat a Crafond Sauté’ Pan over medium heat. When
hot add the oil, onions and garlic and cook until fragrant, about 1 to 2
minutes.
Increase heat to medium-high and add the
remaining vegetables, season with salt and pepper to taste and cook about 1
minute. Give it a stir to mix everything around and cook another 1 to 2
minutes, or until the vegetables are cooked through yet firm. Adjust salt as
needed and serve hot.
8 tablespoons butter, softened 1 lime, juiced and zest 1 small jalapeno, seeded 1 teaspoon smoked paprika Blue Cheese Butter
8 tablespoons butter, softened 2 teaspoons fresh lemon juice 1/4-1/3 cup fresh blue cheese, crumbled 1/4 teaspoon pepper.1/4 teaspoon salt Instructions
1. Massage fresh sunflower or rapeseed oil into pan and turn to medium heat.
2. Remove the husk from each ear of corn. Brush the corn with oil and season with salt and pepper. Grill in a Perfect Pans Grill Pan or Flat Tray for about 5 minutes each “side” – rotating corn 3 times during grilling. 3. Remove the corn from the grill and if eating straight off the cob, allow the corn to cool 3 minutes. Then brush with butter and eat.
4. If you would like to remove the corn from the cob allow the corn to cool completely, about 5 to 10 minutes. Then place the corn on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward, cutting the corn from the cob. Continue cutting until all of the corn is removed.
5. For the chipotle lime and Feta cheese butter, combine all ingredients except the cheese and mix well. Rub the corn with the butter and then sprinkle on the cheese.
6. For the jalapeño lime butter, place all ingredients in a food processor and puree until smooth.
7. For parmesan basil butter and blue cheese butter combine all ingredients in a bowl and stir until combined.
8. The butter can be made ahead and stored in the refrigerator for up to two weeks.
Steak Dry Rub:
1/4 cup coriander seeds 2 tbsp cumin seeds 2 tbsp yellow mustard seeds 2 tbsp fennel seeds 2 tbsp peppercorn 2 tbsp salt 2 small dried chillies or 1/2 tbsp chilli flakes 1 tbsp ground ginger 1 tbsp ground turmeric Lightly dry roast all the ingredients except for the salt, ginger and turmeric then grind it to a coarse powder.
Ingredients:
