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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Vance’s Shredded BBQ Chicken and Spice Rub

standard September 30, 2016 Leave a response
Vance's Shredded BBQ Chicken and Spice Rub

Fabulous at 81! On September 24th, Mrs. G celebrated 81 years in business with a customer appreciation event that included the Battle of the Blue pulled pork cook-off with representatives from our local police departments. Lawrence Township competed against Trenton, with NJ 101.5 radio host Bill Spadea leading the panel of judges in a tasting that was a close call! Both recipes wow’d the judges, but it was Trenton who was named champion in our inaugural event. While the police pulled pork was reserved only for the judges, Chef Vance treated customers, guests and staff to his BBQ shredded chicken. Read More

Kid Favorite! Mini Lasagna Bites for School

standard September 16, 2016 Leave a response
Kid Favorite! Mini Lasagna Bites for School

School is back in session and parents are back to the assembly line of lunch-making. If you’re used to doing the same thing week in and out, but you’re looking to change things up, we have a winner of a recipe that is a perfect fit for any lunch bag or box. Recently, Chef Vance prepared a variation of mini lasagnas from the Washington Post in the Jenn-Air 24-in steam and convection oven. This recipe was filed under “college cooking,” but it’s a perfect lunch option too. If you think about it, there is not that much of a difference between college meal prep and school-aged lunches (since the parents are doing it). When you’re in college, you make something that is easy, healthy(ish) and doesn’t require a full kitchen (since most students have at-most the communal kitchen area in a dorm). During the early school years, parents want something that’s quick, healthy and doesn’t require a lot of prep since there’s not a lot of time. And when it comes to feeding a family, you also don’t want to sacrifice nutrition for convenience. Read More

#GetForky with Trattoria Procaccini Egg Lasagna

standard February 12, 2016 Leave a response
#Getforky Trattoria Procaccini Lasagna

On Thursday, February 11th, Mrs. G hosted the Princeton Regional Chamber of Commerce Business After Business networking event. The 150 in attendance braved the freezing temperatures and warmed up with comfort food favorites catered by The Gretalia Group, the group of restaurants known for #getforky and that include PJ’s Pancake House, Osteria Procaccini and North End Bistro. Owner John Procaccini echoed Debbie Schaeffer’s comments about supporting fellow businesses by saying that “It’s important that we share the wealth among each other.” Read More

Pressure Cooker Minestrone Recipe

standard February 2, 2016 Leave a response
Minestrone in the Pressure Cooker

Here is a soup recipe I made for my pressure cooker cooking class at the Lawrence Public Library.

I like this soup on the stewy side, so I only added two cups of water. If you like yours thinner, add more water (up to 4 cups total).

Pressure cookers don’t explode these days if you follow the manufuctorer’s instructions. So it’s imperative that you carefully read the pressure cooker manual before you start using it. Read More

Don’s Beer Can Chicken

standard July 10, 2015 Leave a response
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What is it about cooking shows that make them so addictive? I think it’s because in cooking, just like in a good plot, there is always an interesting twist. A good cook always adds something new to the recipe, something new and exciting.

I had the privilege to take part in such creative process last week when we grilled a “beer can chicken” for the 4th of July. Don Addison, Mrs. G’s brand ambassador, was going to prepare it the way his mama and grandma used to make.

Don's Beer Can Chicken | Mrs. G's Appliance Chef #beercanchicken #BBQchicken

Beer can chicken (aka beer butt chicken, dancing chicken or chicken on a throne) is fairly straight forward: You stand a chicken upright on a half-filled can of beer and cook it slowly (indirectly) on a grill. The beer evaporates and permeates the chicken.

I sent an email to Chris Gray, the store manager, asking about the grill we were going to use, and this was when the first twist happened. I mistakenly sent the email to Chef Chris Albrecht. Chef Chris headed Craft Steak in Las Vegas and New York and Eno Terra in Kingston. Now he is a managing partner at Farmers Restaurant Group in DC. He’s a busy guy who is always generous with his expertise.

I am sure Chris didn’t understand why I sent him this email. But being the gentleman that he is, he replied with his method of beer can chicken. “Don’t overcook,” he advised. “Consider a 24-hour brine, and then you can keep it warm for a long time.”

A brine. Of course! If you’re using a local, pasture-raised chicken, chances are that it is flavorful but lean and tough. A brine will soften it and render it tender.

The first step was done, and now it was on to the beer can. And that’s when the second twist happened. Instead of beer, Don uses his grandmother’s recipe for BBQ sauce. He uses a Big Green Egg chicken roaster , fills it up with some of  the sauce, and roasts for an hour at 375-400F. After an hour, he starts basting every 15 minutes or so using the same sauce.

According to Don, the chicken is ready when it’s deep golden mahogany, and the wing joints are loose (if you’re not sure about the latter method, use a thermometer).

Here’s the recipe. Do you have a homemade BBQ sauce recipe you’d like to share? Tell us in the comments! 

To Brine Chicken
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Ingredients
  1. • One large roasting chicken
  2. • 18 cups water
  3. • ½ cup kosher salt
  4. • 1 tbsp granulated sugar
  5. • Two bay leaves
  6. • 2 tbsp black peppercorns, crushed
Instructions
  1. 1. Combine all the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Let sit at room temperature for two hours.
  2. 2. Strain the brine and discard the solids.
  3. 3. Place a whole chicken in a jumbo-sized resealable bag or a brining bag.
  4. 4. Pour over the brine, squeeze out any excess air from the bag, and close. Place into another bag, and seal again.
  5. 5. Refrigerate for 24 hours.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/
Don's Beer Can Chicken
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Ingredients
  1. • 1 (4 to 5-pound) chicken
  2. • Good BBQ sauce (preferably homemade)
Instructions
  1. 1. Set the grill for indirect cooking at 375°F-400°F
  2. 2. Pat dry the chicken inside and out.
  3. 3. Pour some BBQ sauce into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end.
  4. 4. Place the chicken, still on the roaster, on the grid and close the lid of the grill. Cook undisturbed for an hour until the chicken is just beginning to brown all over.
  5. 5. Using the brush, cover the chicken with BBQ sauce. Cook, brushing the chicken with the sauce several times, for 45 minutes to 1 hour, until the internal temperature of the thigh reaches 165°F and the chicken is a mahogany brown color.
  6. 6. Remove the chicken carefully. Don't skip the drama and present it on the Roaster to your guests.
  7. 7. Let rest for about ten minutes. Remove the chicken carefully from the Roaster. Carve and serve.
Equipment
  1. Green Big Egg Folding Roaster or Sittin’ Chicken Ceramic Roaster (or any other chicken grill roaster), Drip Pan, a pastry brush.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/