For some people, the most satisfying gift they can receive is a delicious slice of protein. They are true carnivores, and when you know this fact then you can try some of our gift picks to tantalize their appetites.
If you are looking for food and tradition with “Maximum Flavor”, Miami’s Chef Adrianne Calvo shares her tasty recipe for Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries.
Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries
4 New Zealand Lamb Chops, frenched
1 teaspoon Montreal Steak Seasoning
1 teaspoon Brown Sugar
¼ cup Gorgonzola cheese, crumbled
¼ cup Blueberries
1 teaspoon chives, minced
steak seasoning and brown sugar in a small mixing bowl. On a clean work surface, lay out the lamb chops and season generously with mixture. Place on the grill and cook for 2-3 minutes on each side. Meanwhile, preheat an electric fryer to 375 degrees F. (or a small pot with canola oil to medium high heat) Flash fry the blueberries until the skin starts to break. Set aside. In a small pan, melt gorgonzola over medium heat. To serve, place lamb chops on the center of plate, spoon melted gorgonzola on each chop, add fried blueberries, and garnish with minced chives.
ABOUT CHEF ADRIANNE CALVO:
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:
Tips for the Summer’s Grilling Season, from Firedisc Grills:
Spring has arrived and summer BBQ’s are kicking off throughout the country. Many of us have heard the horror stories about the risks of food borne illness when grilling.
Here are a few tips to keep friends and family safe when serving up summer BBQ meals in the coming months.
Tip #1 – Raw Meat: Make sure to never leave raw anything out at room temperature for too long; the FDA recommends a 2-hour exposure limit.
Tip #2 – Meat Thermometer: We know you’re a grill pro but it doesn’t hurt to keep a meat thermometer on-hand just to be safe when you’re unsure or to satisfy Aunt Jane.
Tip #3 – Meat Plate: Make sure Grandpa or Uncle Bob do not accidentally serve any cooked food on the plate that once held raw meat or raw poultry.
Tip #4 – Clean Hands: If you’ve touched raw meat, keep some antibacterial handy wipes on-hand if you can’t make it to the sink to wash your hands before handling your cooking utensils, or anything else for that matter, to avoid food borne illness due to cross contamination.
Tip #1 – Cook outdoors: Never cook on your grill indoors! No matter what the weather is doing outside.
Tip #3 – Grill Perimeter: For kids safety at the party, set up a 3’ safe zone around your grill.
Tip #4 – Propane: Check your propane cylinder and hose for any leaks, especially if it has been hibernating all winter. A solution of water and soap can be used to show any leaks as bubbles will form.
Tips Compiled by Chef, Conor Moran:
Who better to think out of the box and craft a new benchmark of quality for the BBQ industry than renowned Chef, Conor Moran. Chef Conor’s culinary influences are as diverse as his family roots and choice of adopted home towns across the globe. Born and raised in Houston, TX with Irish and Italian family roots, Chef Conor has honed his culinary palate while living in the far reaches of Cairo, Egypt and Rio de Janeiro, Brazil. Moran, having worked in a multitude of restaurants from the young age of fifteen, has learned to create delicacies in just about any kitchen type, from Houston’s upscale Lomonte’s Italian restaurant to streamside using a Firedisc®. His experiences leveraging all levels of cooking apparatus set the stage for development of the Chef-Tested/Chef-Approved® protocol for FireDisc grills..