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  1. Demo Kitchen Recipe: Thanksgiving Sides

    Demo Kitchen Recipe: Thanksgiving Sides

    The turkey may take center stage on the Thanksgiving table, but we all know that people always ask for a second serving of the sides! Below are a number of classics that will thrill any guest - and we KNOW that the Waffle stuffing will steal the spotlight. Enjoy the sides with a smooth, fruit driven wine like the Nuban Garnacha, the Clean Slate Rieslingthe Cuvee Tradition Blanc de Blancs Brut or the Clark & Sheffield Zinfandel.

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  2. Demo Kitchen Recipe: Flank Steak Salad with Red Zinfandel Vinaigrette

    Demo Kitchen Recipe: Flank Steak Salad with Red Zinfandel Vinaigrette

    The Flank Steak Salad is definitely a hearty meal, and a delightfully simple one to prepare. Just bear in mind that salting is essential to the recipe. Salting and seasoning the steak 30 minutes prior to grilling ensures that the meat absorbs the flavorful seasoning and remains juicy when served. And salting the vinaigrette intensifies the fruit notes of the red zin as well as softens the tangy cut of the dressing. What’s more, the salt in the vinaigrette dials down bitter notes, in turn enhancing the mild and crunchy savor of the baby greens.

     

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  3. Demo Kitchen Recipe: Pan Seared Halibut

    Demo Kitchen Recipe: Pan Seared Halibut

    The key to achieving that crispy texture and luxuriously creamy center is to set yourself up for success. Allow the filet to come to room temperature. Pat the surface dry before cooking. Use a fish spatula as well as a 12-inch stainless steel pan whose surface area permits steam to flow away from your filet. Be sure that the pan is smoking hot. Smoking hot. All of this ensures the quick searing necessary to curl up and denature the proteins and crisp the skin before they have any chance to stick to the pan. Serve the filet over grilled asparagus and enjoy it with Clean Slate Riesling or Clark & Sheffield Sauvignon Blanc.

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  4. Demo Kitchen Recipe: Dry Rubbed Baked Ribs

    Demo Kitchen Recipe: Dry  Rubbed Baked Ribs

    Making fall-off-the-bone ribs is easier than you think. The secret? Set aside the time required. Wait an hour after rubbing the ribs before throwing them in the oven. It gives the meat enough time to absorb the flavorful seasoning - which we guarantee you’ll love. Take the time to cook the ribs at low temperatures. Those hours of slow cooking at low temperatures transform what was rough and tough into the fall-off-the bone and flavorful summer classic that you crave. And don’t skip the fifteen minutes of high heat - it oven-sears the meat, sealing the juices and caramelizing the rub. That sear leaves a sweet and spicy bark whose crunch is followed by a juicy burst of meaty nirvana.

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  5. Demo Kitchen Recipe: Grill Smoked Beef Brisket

    Demo Kitchen Recipe: Grill  Smoked Beef Brisket

    The key to smoky nirvana is to keep the following in mind: Good Things Come to Those Who Wait! Seasoning the night before gives the cut enough time to absorb the seasoning. Permitting the brisket to come to room temperature encourages a more even smoking. And the indirect heat involved in smoking itself renders the collagen woven within the cut, transforming what was rough and tough into the tender and luxuriant wonder that meat lovers crave.

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  6. Demo Kitchen Recipe: Grilled Veggies

    Demo Kitchen Recipe: Grilled Veggies

    Grilling is a sure way to add extra layers of flavor upon already flavorful vegetables. The high heat caramelizes, imparting not only a smokiness but also a satisfying sweetness that elevates any humble vegetable. Keep the following in mind to ensure the best results.

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  7. Demo Kitchen Recipe: Burgers and Tomato Jam

    Demo Kitchen Recipe: Burgers and Tomato Jam

    Nothing says summer grilling more than burgers! Keep the following three tips (repeated in the directions below) in mind to ensure that your burgers are top notch. (1) Do NOT salt beef patties until moments before they hit your preheated gas grill or white hot charcoal grill. Salt dissolves muscle proteins, turning what would have been moist and tender burgers into something fragile and dry. (2) Decide what temperature each beef patty will be and form it accordingly with the appropriate thickness (see step three below in the Instructions). Otherwise, a slow cooked, well-done, 3/4" patty will taste leathery and unappealing. (3) Keep a squeeze water bottle ready at hand to douse any flare ups.

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  8. Demo Kitchen Recipe: Traditional Tacos

    Demo Kitchen Recipe: Traditional Tacos

    For many, tacos are THE definition of Mexican food. Our recipe focuses on the classic preparation. But whatever you prepare as a filling, we STRONGLY suggest skipping the microwave and warming the corn tortillas in the oven - see step #3 below. The tortillas gain not only an attractive color but also a delicious smoky/toasty note.

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  9. Demo Kitchen Recipe: Mint Dry Ice Gelato

    Demo Kitchen Recipe: Mint Dry Ice Gelato

    Let's answer the question you're asking yourself. What distinguishes gelato from ice cream is the following: more egg yolks, less cream/more milk, and definitely less air churned into it than ice cream. The key to expressing that dense and creamy note is dry ice. Dry ice is not only cold enough to solidify the base. What's more, (unlike regular ice) dry ice sublimes into a gas, leaving nothing to dilute gelato's intensity of flavors. A word of caution: avoid touching the dry ice with your bare hands.

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  10. Demo Kitchen Recipe: Peach Crème Brûlée

    Demo Kitchen Recipe: Peach Crème Brûlée

    Crème brûlée is not simply about intensely satisfying vanilla notes. The joy of crème brûlée is tasting the contrasts - the hot/savory note of burnt sugar and the cool/sweet interior, and above all the the audible crack of its hard shell giving way to the luxuriantly velvet-textured custard underneath. The key is to take the time necessary to form the shell. Keep the tip of the flame in constant motion by sweeping the tip back and forth across the surface in quick, even passes. Two or three quick and even sweeps is better than a slow single pass - lingering too long in one place will leave a scorched surface.

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