Chris Rollins from PST enjoys Latin cuisine with Mrs. G!

standard August 10, 2017 Leave a response

As the Mrs.G and WPST chef series continues, we enjoyed delicious night of Latin cuisine in our Community Kitchen. Throughout the series, I’ve had the pleasure of preparing a variety of food from all different regions of the world–dishes that traditionally require regional-specific appliances to prepare correctly, such as baking naan bread in a tandoori oven or steaming tamales in a large pot. But our Jenn-Air sponsored Community Kitchen equips us with a working wall oven, steam oven, speed oven, coffee maker and an induction cooktop. These appliances turn out great results time and time again as I am able to use my knowledge of different cooking methods to accompany the lack of particular oven needed for that dish. 0908-2017-0146722240847562254 Our most recent event featured Latin fare: tamales stuffed with shredded roasted chicken, black beans and rice, avocado salsa, and flan for dessert. Preparation for the dishes is mostly done by hand with a sharp knife and a cutting board. The real magic happens in the cooking process. For the rice and black beans I used the Jenn Air 30” induction cooktop with downdraft ventilation. This cooking surface really makes cooking anything easy. It takes about 90 seconds for the water to boil and will instantly turn down to a simmer, holding the precise temperature needed to attain the correct textured rice. The cooktop is glass and that allows an easy clea-up. I used Sazon by Goya to season both the rice and the black beans. For the main dish, I prepared all the elements separately and constructed the tamales by hand once everything was ready.

First, I roasted the chicken in the Jenn Air Speed Oven, a combination between a convection oven and a microwave. The microwaves provide heat to the inside of the food while the convection element browns and cooks the food from the outside.  These two elements working together will rapidly speed up the time needed to prepare mostly any food.  In a conventional oven it takes about 15 minutes per pound to reach an internal temperature of 165 degrees. For a 5 pound chicken, that would be about 75 minutes. The speed oven while give me equal if not better results in 45 minutes. Once the chicken has reached the proper internal temperature, allow it to cool slightly before removing all the meat from the bones. Shred by hand or with two forks, pulling the meat apart. Reserve the shredded chicken in a bowl and set it aside. 0908-2017-0144722238531254263 To prepare the tamale batter, I followed the recipe on the side of corn meal bag and added a dash of Adobo all-purpose seasoning for extra flavor. Soak the corn husks for about an hour to make them pliable for assembling the tamales. To cook the tamales, I used the Jenn Air Combi-Steam oven, a steam oven with a convection element. The steam oven is a very versatile appliance that gets little recognition in residential kitchens. Much like induction, people fear that switching to new technology will be too difficult to get used to. What people often don’t realize is that these new appliances fill an already-existing need often experienced while cooking. How times has a recipe called for covering something you’re baking in the oven? How often do you sprinkle some water on something before putting it in the microwave? What you’re doing in that process is creating steam to keep the food moist during the cooking process. A steam oven allows for cooking without these less-effective “tricks,” achieving the same results as if you were to cooking with steam on a stove in a pot, or in an oven with a cover on.

Once the tamales were all wrapped and ready to cook I put them into the steam oven on a perforated pan and allowed them to steam for about an hour. 0908-2017-0150722243979148399 Dessert was flan, which I made it in a loaf pan instead of in individual cups. The Jenn Air Convection Wall Oven was a perfect choice for this. The convection fan allows for great circulation of air throughout the oven cavity, giving me an even result throughout the baking process. A water bath is needed when making flan or firm custard-like desserts. This involves using a larger pan and adding water around the dish were preparing.  The water heats up in the oven and slowly bakes the flan. If there were no water the flan with bake faster on the top, and will overcook the flan to by the time the middle is finished. The caramel for the flan was made on the induction cooktop. 0908-2017-01297222238489642590908-2017-0151722245490414227  

RECIPES

Avocado Salsa

Yield: About 6 servings

Ingredients: 6 medium Roma tomatoes (medium dice) • 1 cup chopped red onion (small dice) • 1 large or 2 small jalapeños, seeded (small dice) • 3 medium avocados, semi-firm but ripe, peeled, cored (medium diced) • 3 1/2 tbsp coconut oil • 3 tbsp fresh lime juice • 1 clove garlic, finely minced • 1/2 tsp kosher salt (more or less to taste as desired) • 1/4 tsp freshly ground black pepper • 1/2 cup loosely packed cilantro leaves, chopped

Instructions: Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados. In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.  

Latin Flan

Ingredients: 2/3 cup sugar 2 large eggs plus 5 yolks • 1 (14 oz) can sweetened condensed milk • 1 (12 oz) can evaporated milk • ½ cup whole milk (half-and-half or 2% milk may be substituted, but do not use skim milk) • 2 tsp vanilla extract• ½ tsp salt • 1 tbsp Bourbon (if needed, substitute Bourbon with an additional 2 tsp of vanilla extract)

Instructions: (This recipe should be made at least one day before serving.) Adjust a rack to the middle position and preheat the oven to 300°F. Stir together the sugar and 1/4 cup water in a medium heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey color.

Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes. Pour the caramel into an 8½ x 4½-inch loaf pan; do not scrape out the saucepan. Set the loaf pan aside. (To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil.)

Whisk the eggs and yolks in large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel.

Place the loaf pan in the center of a 9×13-inch baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. Bake for 75 – 90 minutes, until the custard is set around the edges but still a bit jiggly in the center. (Don’t worry that it seems undercooked. The custard will continue to cook as it cools, and the center will set completely — I promise!)

Carefully remove the pans from the oven and leave the flan in the water bath for 1 hour to cool. Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.

To unmold the flan, carefully slide a sharp knife around the edges of the pan. Invert a platter with a raised rim (to contain the liquid caramel) on top of the flan and turn the pan and platter over. If the flan doesn’t release immediately, let it sit inverted for a minute and it should slide out. When the flan is released, remove the loaf pan. Using rubber spatula, scrape the residual caramel onto the platter. You won’t be able to release all of the caramel – that’s okay. Slice the flan and spoon the sauce over individual portions. Leftover flan may be covered loosely with plastic wrap and refrigerated.  

Rotisserie Chicken Tamales

From the Spanish aisle in the grocery store buy a bag of masa tamale which is cornmeal specific for tamales. On the bag will be a recipe on how to prepare tamales, USE THIS RECIPE. I add a little Adobo seasoning to the masa mixture for an added flavor profile.

On the other side of the bag will be directions on how to build the tamale and cooking instructions, FOLLOW THESE INSTRUCTIONS. 

For my filling I used roasted chicken that was made earlier in the Jenn Air Speed Oven. Take all the meat off the bones and shred the chicken and use inside of the tamales. To cook the tamales you will need to steam them for up to 2 hrs. depending on how much you filled your cornhusks. For vegetarian options, substitute the chicken for cheese or diced mixed vegetables.

Making Naan (Indian Flatbread) in the Jenn-Air Wall Oven

standard April 13, 2017 Leave a response
IMG_3481

Last week I was asked to host an event with Chris Rollins from Chris and the crew on WPST and a couple of her radio guests that was Indian cuisine themed. It was many of their first times having Indian food.  I was asked to come up with a small menu of a couple traditional Indian dishes and prepare them in the Mrs Gs Community Kitchen. On the menu was Butter Chicken, Basmati rice, Mango Kulfi, and Naan all from scratch. Traditionally a Tandoori oven is used to cook the naan but we don’t have one of those, so I chose to use a Jenn-Air 30″ wall oven JJW2430DS that had broil capabilities. Making Naan is fun and easy to make and the results are fabulous.  

First combine water, honey and yeast in a bowl. Stir this mixture together and sit is aside for about 10 min. The sugars in the honey help to feed the yeast and will cause it to foam (active) a little quicker.

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Next step is to gather the remaining ingredients. In a large bowl add the all purpose flour, Greek yogurt (full fat is ideal), salt, and oil. I don’t mix them in the bowl together until my yeast mixture is ready.

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After yeast has bloomed add it to the flour mix and stir until a dough forms.

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Once the dough has formed, using you hands, knead the dough on the counter top until it becomes smooth. Extra flour may be needed for this step.

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In a clean bowl add a couple drops of olive oil and use your fingers to grease the bowl.

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The dough should now be smooth and lump free, place the dough into the bowl adding a few more drops of olive oil on the top of the dough to give it a light coat. Cover the bowl with plastic wrap and sit an area that is about 70-80 degrees in temperature to allow the dough to rise.

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We are looking for the dough to double in size. A good rule of thumb is that the dough should be touching the plastic wrap when ready. 

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Heat you oven broiler to high or if you can set a temp set it at 525 degrees and adjust the top rack to be about 6 inches away from the broiler heating element. I have chosen to use a Jenn- Air wall oven that has a fully touch control panel which I am easily able to adjust cook settings and temperatures.  Place a sheet tray on the top rack while the oven is heating up, were looking for the sheet tray to be hot while we cook our dough. We need it to have heat on both sides while baking the naan. Traditionally a round oven made out of clay called a tandoori is used to cook naan.

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Uncover the risen dough and punch down the dough. Remove dough from bowl onto a lightly floured surface and divide the dough into 8-10 equal pieces.

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With the equal pieces of dough roll each one into a ball and set aside. Now its time to roll the naan. Grab a dough and use your fingers gently to stretch the dough into a desired shape.

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Using a rolling pin on a lightly flowered surface roll out the naan so that it is about 1/8″ – 1/4″ thick. repeat for all of the dough balls.

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After the oven has preheated and is up to temperature carefully remove the hot sheet tray and place on top of a wire rack to not burn the counter top. Quickly  line 3 raw naans on the sheet tray an place back into the oven on the top rack. KEEP AN EYE ON THE OVEN AT THIS POINT. You are looking for spotted golden brown on the tops of the naan. Once the cooked naan is removed from the oven, brush each one with clarified butter and stack them. Repeat this process until all of the naan is baked.

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Variations of naan, you can add cumin seeds before baking, or spread roasted garlic on the naan for garlic naan, or even add chopped cilantro in to the dough while rolling it.

I made a sandwich out of some homemade peanut butter and homemade grape jelly. This could possibly be the best tasting PB&J of all time.

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Homemade Naan Bread (Indian flatbread)
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Ingredients
  1. 5 fl. oz. 80-90 degree water (In the middle between 1/2 cup and 3/4 cup)
  2. 1/4 oz. active dry yeast (1 packet)
  3. 1 tsp. honey
  4. 2 1/4 cup all purpose flour (plus extra for kneading and rolling)
  5. 1 1/2 Tbsp. canola oil
  6. 1/2 cup plain Greek yogurt (full fat)
  7. 1/2 tsp. kosher salt
  8. clarified butter (for brushing)
Instructions
  1. 1. Stir water and honey in a bowl, add the yeast stir to combine and then sit aside until foamy.
  2. In a large bowl add flour, yogurt, oil and salt. After yeast has bloomed add it to the flour mixture. 2. Stir to combine all ingredients in to a dough. With the help of some flour knead the dough until its smooth.
  3. 3. Grease a bowl with a couple drops of oil. Add the smooth dough to the bowl giving the top a couple drops of oil also. Cover with plastic wrap and set the bowl in a warm place about 70-80 degrees for 1 hr.
  4. 4. About 45 min into the dough rising, set you oven to broil at 525 degrees, place the top rack about 6 inch. away from the broiler heating element. place a sheet tray into the oven on top rack while oven is heating up.
  5. 5. Transfer dough to a floured work surface, divide the dough into about 8-10 equal pieces. Roll each piece of dough into a ball.
  6. 6. With a rolling pin roll out the dough to a thickness about 1/8-1/4 inch thick. Repeat for each dough ball.
  7. 7. Using pan holders, remove the hot sheet tray to a safe surface and line 3 rolled out naan dough on the tray. Place sheet tray on top rack and broil for about 45 sec. Finished naan should look spotted golden brown. Repeat cooking naan until all dough has been cooked.
  8. 8. Brush finished naan with clarified butter. Server warm and enjoy.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

How to bake a spice cake on an induction cooktop

standard March 20, 2017 Leave a response
How to bake a spice cake on an induction cooktop

We’ve shown you how to make a muffin in a microwave, and now we want to show you how you don’t need an oven to bake a cake. Chef Vance recently made a spice cake on our Jenn-Air 30″ Induction Cooktop. Although the total bake time is longer than in the oven, it’s nice to know you have the choice. When you bake on an induction cooktop, you have multiple settings to choose from, like Simmer, Melt and numbered levels. The instructions below are based on the Jenn-Air settings. Refer to your user manual for equivalent settings. 

  1. Prepare a box of spice cake mix and follow the directions for mixing the batter;
  2. Use a 9-inch circular pot, with lid, that is about 2 inches deep. Lightly grease and flour the inside;
  3. Using the various settings (as seen below in red), follow the below timing for the cake:
    How to bake a spice cake on an induction cooktop

    • 15 min on the Simmer setting, uncovered;
    • 25 min, covered, with the cook temp at number 2, and then wipe condensation off the lid;
    • 25 min, covered, at same cook temp setting and then wipe the lid of the condensation;

      How to bake a spice cake on an induction cooktop

      Taking a peek at the cake after wiping the lid

    • 5 min, covered, on setting 2;
    • 20 min, covered, on cook setting 3, and then wipe condensation off lid; 
    • 10 min, covered, on setting 3;
    • Remove lid and allow cake to cool uncovered for 8-10 min.
  4. Cover pan with plate and flip to remove the cake from the pan. Ice the cake with desired icing (recipe below)
    How to bake a spice cake on an induction cooktop

How to bake a spice cake on an induction cooktop

Icing:

  • 3 cups powder sugar
  • 1/3 cup softened unsalted butter
  • 1 ½ tsp. Vanilla extract
  • 2-4 Tbsp. whole milk (room temp.)
  1. Combine powder sugar and butter.
  2. One teaspoon at a time, add milk to the mix until desired consistency is reached.
  3. Once the consistency is where you want it, stir in the vanilla extract to fully incorporate.

 

Brussels sprouts four ways

standard February 8, 2017 Leave a response
Brussel Sprouts Four Ways - Mrs G's Appliance Chef

There’s more than one method of preparing a Brussels sprout. This week, I made them four different ways: baked chips, sautéed, roasted and fried using the Jenn-Air 30″ Induction Cooktop and the 30″ Single Wall Oven with MultiMode® Convection System

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

I’d like to start off by saying that I love Brussels sprouts. I grew up with a family that deemed it mandatory for everyone at the dinner table to eat ONE Brussels sprout during the holiday dinner.  As everyone except for my grandfather was cringing as they ate their Brussels, I somehow found delight in these little mini cabbages as I saw them.  My grandmother would prepare them with chopped peanuts and she roasted the Brussels sprout whole.

 Here is the breakdown of each Brussels sprout cooking method:

BAKED BRUSSELS CHIPS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Pre-heat oven to 350. Fill your sink with about 5 inches of cold water. Take about a pound of fresh Brussels sprouts and cut the bottom root off of each one. This will allow for the leaves to start to separate and fall off, which is what you want. Take the biggest, whole medium/dark green outer leaves and add to the water. Gently agitate the water to shake any dirt from the Brussels sprout to the bottom of the sink. Remove all the leaves from the water and drain well. Pat dry lightly if needed. Once leaves are dry, toss them in a bowl with some oil of choice. Lay leaves on a baking sheet and try to not have any overlap. Sprinkle salt, pepper, and Cajun seasoning evenly over all the leaves. Bake for about 7-9 min looking for crispiness, not burned. Keep a close eye on them while they cook as burning the leaves can happen quickly. The Jenn Air wall oven has a nice feature that will allow you to set a timer to turn off or keep warm after cooking. This function will allow you to be in another room and not burn whatever is in your oven.  Eat chips when crispy and enjoy.

 

SAUTÉED BRUSSELS SPROUTS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Start with a package of fresh raw Brussels sprouts. Cut the root end off and then quarter the sprouts through the root. In a medium sauce pot, bring water to a boil and salt it so that it tastes like the ocean. Bring water to a boil and add the quartered sprouts. Once the water returns to a boil and the sprouts turn bright been, start timing for about 2 min. Get a bowl of ice water ready. Once the Brussels sprouts are no longer raw and are in a partial cooked state, quickly remove with a slotted spoon and put into the ice water. This will stop the cooking process. At this point the sprouts should have a crisp crunch to then and a bright green color to them. Drain the sprouts on a couple of paper towels for about 5 min, removing as much liquid as possible. Heat a pan up with oil of choice and add the drained sprouts cut side down. Once the sprouts are in the hot pan DO NOT touch them, leave them alone, let sprouts brown (about 2 minutes), then flip the to the other side. Season with salt and pepper. When both sides are golden brown, they are done. I added some dried cherries and toasted sunflower seeds in the sautéing process.

 

ROASTED BRUSSELS SPROUTS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Pre-heat your oven to 350 degrees. Cut the root end of the whole fresh Brussels sprouts and then cut each sprout in half thru the root. In a bowl, toss the sprouts with oil of choice, salt, pepper, garlic powder, onion powder, and some red chili flakes. Spread the seasoned sprouts evenly on a baking sheet with the cut side up. Roast for 20-25 min or until golden brown. Although I have the oven set to convection bake, roasting happens when you bake a solid structure (meats or vegetables). I use the convection bake to keep even heat through the oven. Serve and enjoy.

 

FRIED BRUSSELS SPROUTS

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

For frying I used the Jenn Air induction cooktop. This is nice because I am able to control and maintain a certain temperature with ease and I can save time on cleaning by putting paper towels underneath my pot for any splatters that may happen during the cooking process. Induction cooking uses magnets to heat up the surface. This means that the magnetic pan (stainless steel) is the only thing to heat up, and the paper towel won’t burn.  Using the same prep as roasting, cut the root end of the fresh raw Brussels sprouts and cut in half through the root. In medium large sauce pot, heat about 4 inches of oil to 350 degrees. ***Caution*** The next step will cause your oil to fly out of the pot. When adding raw Brussels sprouts to hot oil, they with snap, crackle, and pop like rice krispies but on a slightly more dangerous scale. This popping happens for about 10 seconds. It takes about 2 min for the Brussels sprouts to be golden brown and done. FRY IN SMALL BATCHES. Once all have been fried, toss in a bowl with desired sauce and salt. I used Sweet Vidalia Onion Sirach Sauce by Big Green Egg. Serve and Enjoy.

 

Throughout my culinary experience I have had the opportunity to prepare all kinds of foods in various restaurants and environments. From these experience I am able to say that fried Brussels sprouts are the fan favorites.

Celebrate Hanukkah with potato latke

standard December 22, 2016 Leave a response
Hanukkah Recipe: Potato Latke | Mrs. G Appliance Chef

Potato latkes are shredded potato pancakes often associated with Hanukkah.  It’s tradition to eat fried food because of the significance of oil at during the holiday. As history states, around 2,000 years ago, the Jews were able to reclaim the Jewish temple from a tyrant king who was forcing them to worship Greek gods. To rededicate the temple, they needed oil to burn the menorah. There was only enough oil to burn for one day, yet miraculously it burned for 8 days. The 8-day celebration was declared to honor the miracle of the oil. 

Potato latkes are a fairly simple to prepare and leave room open for variations in the form of zucchini or carrot latkes.  Try the recipe, which was prepared on a Jenn-Air induction cooktop, below. 

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The ultimate holiday cookie challenge!

standard December 8, 2016 Leave a response
Holiday Cookie Challenge: Pecan Shortbread Cookies

Chef Vance can pretty much do it all, but how could he handle a holiday cookie baking challenge? Vance was given the task to see how many holiday cookies he could make in 4 hours spread over 2 days using two different ovens: Viking Turbo Chef and the Jenn-Air Speed Oven. He rose to the challenge and then some! Below are recipes and feedback from the experience. 

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The same turkey cooked in 3 different speed ovens

standard November 19, 2016 Leave a response
The Same Turkey Cooked in 3 Different Ovens

At Thanksgiving time, most people cook a turkey. That’s pretty standard. But what isn’t standard is the brand of oven in everyone’s home. That’s why I used a weekend leading up to the holiday to test out the same 7 LB turkey breast, seasoned the same way and at the same time, in 3 different ovens in the showroom: the Viking Turbo Chef, the GE Profile Series 30 in. Combination Double Wall Oven with Convection and Advantium® Technology, and the Jenn-Air® 27″ Built-In Microwave Oven with Speed-Cook.

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Turkey squares with cranberry sauce

standard November 12, 2016 Leave a response
GE Advantium Turkey Squares with Cranberry Sauce | Mrs. G's Appliance Chef

We’re in the countdown to Thanksgiving and the showroom has been filled with the rich aromas of the holiday. This week’s recipe is an adaptation of one made especially for the GE Monogram Built-In Oven with Advantium® Speedcook Technology. This recipe is great to use with leftover cooked turkey from Thanksgiving, but I swapped in ground turkey to give it more of a meatloaf consistency. 

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Zesty Pork Loin with Bacon Jam and Rosemary Roasted Potatoes

gallery November 4, 2016 Leave a response

If you saw Chef Vance’s recent bacon jam recipe, you would have seen his recommendation to use it as a burger topper. This week, he incorporated it into a marinade for a zesty pork loin. As you start thinking about your Thanksgiving menu, consider serving pork as an alternative (or add-on) for those who don’t like turkey. This versatile meat can be slow roasted and sliced thin just as you would the turkey.  Keep reading for Vance’s method, his quick potato prep and feedback about baking it in the Sharp Super Steam Oven

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Bacon Jam!!

standard October 26, 2016 Leave a response
Bacon Jam | Mrs. G's Appliance Chef

Who couldn’t use some bacon jam in their life? If you thought you’ve seen all the bacon food products that were possible, you can now add spreadable bacon to the list. And there are many uses for it too: spread on some toasted bread, enjoy as a snack on apples, use as one of your burger toppings, or make a gourmet grilled cheese with brie and bacon jam. Using a recipe by Martha Stewart, Vance prepared the bacon jam on the Jenn-Air induction cook-top instead of the slow-cooker like the original calls for. 

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