Tag: caliber range

Posted on by

Chocolate Chip Cookie Pie

Valentine’s Day Chocolate Chip Cookie Pie

The Caliber Indoor Professional Range is outfitted with a true chef-sized oven that provides even baking results thanks to its proprietary “Tri-flow   ” convection technology and ultra-efficient flue design. Making the perfect cookie is now easy with this revolutionary new design of our gas range.  Enjoy this delicious cookie pie just in time as a Valentine’s Day sweet treat!

Cream butter and sugar.  Add eggs and vanilla and beat well.  Add flour and stir well.  Fold in chocolate chips and nuts.  Pour into a well-greased baking pan, or for a true cookie pie pour in a pie shell.  Smooth out batter, and bake at 350ºF for 45-60 minutes depending on how crisp you prefer your cookie to be.

Ingredients:

  • 1/2 Cup margarine or butter (softened)
  • 2 Eggs
  • 2 Tablespoons vanilla or bourbon
  • 3/4 Cup sugar
  • 1 Cup all purpose flour
  • 1 Cup chocolate chips
  • 1 Cup walnuts or pecans (optional)
  • 9” Pastry pie shell (optional)

Click to Download Recipe

For more recipes join Caliber Culinary Corner’s monthly e-news

Posted on by

Lamb Meatballs

Holiday Lamb Meatballs

Looking for a unique and delicious recipe to bring as an appetizer to your next holiday party? These simple lamb meatballs can be made within any of your Caliber Appliances. Lamb is a juicy, underrated meat full of health benefits (high in protein and iron, and is known to reduce cancer risks, stroke risks, can heal anemia and improves bone health).

Decide which Caliber Appliance you would like to cook on: grill, smoker or oven, and then you are ready to start. Preheat oven or grill to 375ºF. Mix lamb, garlic, shallots, jalapeño, mint, soy sauce and black pepper together. Roll meat into 2 inch diameter round balls. As they are made, place the meatballs in an oven-proof dish or skillet. Cover with aluminum foil or lid and bake or grill for about 20 minutes or until meatballs are cooked all the way through. This recipe serves about four people as an entrée or makes a great appetizer to serve at a party.

Ingredients:

  • 1 Pound ground lamb
  • 2 Garlic cloves, minced
  • 1 Shallot, minced
  • 1 Tbsp diced jalapeño pepper
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp soy sauce
  • 1/2 Tsp black pepper

Click to Download Recipe

For more recipes join Caliber Culinary Corner’s monthly e-news

Posted on by

Porcini Risotto

This is a wonderfully delicious recipe from Chef Adrian Giese of Mastro’s Restaurant in Los Angeles. He enjoys cooking on his Caliber Indoor Pro Range at home, and wanted to share this porcini risotto recipe with you.

Place the slices of porcini garnish on a cookie sheet and drizzle with one teaspoon of olive oil. Season with salt and black pepper. Bake in the oven at 350º F for ten minutes with the fan on. Heat the water to a boil in a separate pan and set aside. In a shallow sauté pan, add two tablespoons of butter and two tablespoons of olive oil. Add the onions and chopped porcini; sauté until the porcini are soft and the onions are translucent and sweet. Add the rice to the pan and sauté for about three minutes or until it takes on a light golden color. Prepare 2½ cups of hot water. Add the first ½ cup of hot water to the rice and stir constantly with a wooden spoon until the water is mostly soaked up. Keep adding a ½ cup of water at a time until it is completely absorbed by the rice while you stir. Check the texture of the rice. If you prefer softer risotto, then add the last ½ cup of water. Once the desired texture and consistency is achieved, add the cheese and butter then salt to taste. Plate and drizzle with the remaining olive oil and garnish with the whole porcini slices. Risotto is best enjoyed as soon as it is finished. Bon appétit!

Ingredients:
1 medium onion, 1/8” diced 
6 oz. porcini mushrooms chopped into 1/3” cubes (reserve a couple whole mushroom slices for garnish)
4 Tbsp butter 
4 Tbsp extra virgin olive oil 
1 cup Arborio rice 
2 ½ – 3 cups of water 
¾ cup finely grated parmesan
Kosher salt to taste – about 2 tsp 
Fresh cracked black pepper 

Click to Download this Recipe

Posted on by

Mediterranean Braised Lamb Shanks

Chef Adrian Giese is a seasoned chef and executive chef of Mastro’s Restaurant in Los Angeles, California. Adrian was so excited to install a 36″ Indoor Professional Range in his home that he wanted to share some of his favorite recipes with the Caliber community.

Now that we’ve stepped into the fall season, Chef Adrian’s Mediterranean braised lamb shanks made on the Caliber Indoor Pro Range is the perfect recipe to share as his first of what he hopes to be many more culinary delights from his kitchen.

Generously season the lamb shanks with salt, coriander and black pepper. In a small cast iron Dutch oven, heat up the oil on a medium heat and sear the lamb shanks on all sides until you have a rich golden brown color. Remove the shanks and set aside. In the same pan, turn down to a medium low heat and add the onions, carrots and anchovies. Sauté until slightly translucent. Then add the garlic, tomato paste, and chopped herbs and sauté until the garlic smells sweet (about two minutes). Place the shanks back into the pan along with any juices and add the red wine. Be sure to scrape the bottom of the pan to release all the bits. Add the chicken stock and bring to a simmer. Place the lid on top and turn the heat to low and cook for 1-3/4 hours. Remove the lid and simmer for another 1/2 hour to reduce the liquid. The meat should be tender and falling away from the bone. Adjust the seasoning of the sauce with a little salt and add one tablespoon of butter for extra richness and shine.

Ingredients:
2 Lamb shanks
2 Tbsp extra virgin olive oil
1 Medium onion – 1” dice
4 Baby carrots peeled and sliced 1/2” thick
4 Large cloves garlic – roughly chopped
2 Brown cured anchovies (optional)
2 Packed Tbsp Italian parsley finely chopped
1 Tbsp chopped oregano
1 tsp thyme leaves de-stemmed
2 Tbsp tomato paste
1 tsp cracked coriander seeds
6 oz red wine (Cabernet Sauvignon / Chianti)
1- 1/2 cups chicken stock
Kosher salt
Fresh cracked pepper
1 Tbsp butter

Click to Download this Recipe

Posted on by

Perfect Potatoes

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!

Ingredients:
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)

Click to Download Recipe

For more recipes, join Caliber Culinary Corner’s monthly e-news

Posted on by

Stuffed Mushrooms on the Rockwell by Caliber Social Grill

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
  • 1 1/2 Cups sour cream
  • 1 1/4 Cups mayonnaise
  • 1 Pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 Can (13.75 oz.) artichoke hearts, drained, mashed
  • 1 1/2 Cups grated Parmesan cheese (1 cup in mix and 1/2 as topping)
  • Salt, pepper, & garlic powder (add to taste)
  • Olive oil
  • 1 Tablespoon of butter
  • 3 Tablespoons of bread crumbs

Click to Download Recipe

For more recipes join Caliber Culinary Corner’s monthly e-news