This is an easy and delicious side dish to bake in your Caliber Indoor Range. Wash and peel the potatoes. Thinly slice the potatoes and then soak them in water for four hours to remove the starch. Drain the water from the potatoes. Melt one stick of butter and then pour over the potatoes. Layer the potatoes in a baking dish with salt, white pepper and fresh grated Romano cheese until the pan is full. Cover with heavy cream 2/3 of the way up the pan, using approximately 1/2 quart or more depending on the size of your dish.
Bake at 400ºF until bubbly (approximately 30 minutes). Turn down the heat to 250ºF until the potatoes are soft (approximately 40-60 minutes). If you prefer your potatoes to have a little crisp on top, broil them for an additional 4-5 minutes, but keep watch.
WARNING: These potatoes are addictive, and so they are a perfect treat over the holidays!
6-8 small/medium sized Russet potatoes
6-8 small/medium sized Golden Yukon potatoes
One stick of butter (1/2 cup)
Grated fresh Romano cheese
Salt and white pepper
Heavy cream (about 1/2 quart)
Prepare rib-eyes with a light coating of olive oil, salt and pepper or your favorite meat dry rub. Let steaks rest covered at room temperature before placing on the Caliber grill. Preheat the grill on high for 10 minutes. For a medium rare finish, sear steaks for two minutes, then rotate steaks 90 degrees for an additional two minutes. Flip steaks and grill for another two minutes, then rotate steaks 90 degrees and cook for an additional two minutes. Cook longer to your preferred doneness. The Crossflame Pro grills and 48” Rockwell have designated sear stations for that perfect sear. Enjoy that perfect grilled steak on the Caliber!
4 rib-eye steaks
Your favorite meat dry rub or just salt and pepper
This is actually the perfect hors d’oeuvre to grill on the Rockwell by Caliber Social Grill because of the nice crisp you are able to get due to the smaller heat area then most grills. In addition to the social nature of grilling these mushrooms, which makes this a fun recipe to make while entertaining. And, you can also bake these in your Caliber Indoor Pro Range, too.
Rinse and dry your baby bellas. Remove stems and put good stems into food processor or finely chop. Combine mushroom pieces with sour cream, mayo, drained spinach and artichokes, 1 cup of Parmesan and salt, pepper and garlic powder to taste. Brush inside and outside of mushrooms with olive oil and stuff with dip. Melt butter and add breadcrumbs and 1/2 cup of Parmesan, then top mushrooms. Extra dip can be grilled in a foil pan for 25-30 minutes as another hot dip appetizer. Heat your Rockwell by Caliber Grill to 300ºF and place mushrooms directly on the grill. Cover the grill and let cook for 15-20 minutes or until mushrooms are tender and crisp on top. Once cooked, delicately place on a serving tray, but let cool for a few minutes so you don’t burn yourself while taking a bite. You can also keep mushrooms warm on the Rockwell as a serving area or focal point when entertaining. Keep burner close to the appetizer on low, but not the one directly below the food. Enjoy this amazing Caliber crowd-pleaser appetizer!
Ingredients for 20-25 stuffed baby bellas:
24 oz Baby bellas cleaned – use stems finely chopped for inside of stuffing dip