Spiced Lamb Chops with Mint-Mango Sauce – Sergio

lamb chop in mega skilletlamb chop coatedcomplete_lamb_salad

Spiced Lamb Chops with Mint-Mango Sauce
Mint-mango sauce
1 pound ripe mangoes, peeled, seeded
2cups fresh mint leaves
4 green onions
2 tablespoons fresh lime juice
2 serrano chiles, halved, seeded

Lamb chops
½ tbsp ground cumin
½ tbsp ground coriander
1 tbsp coarse kosher salt
Fresh mint
½ tsp ground cinnamon
1 tsp turmeric
½ tsp cayenne pepper
½ tsp ground cardamom
1/8 tsp ground cloves
¼ cup olive oil
2 garlic cloves, chopped
16 1-inch-thick lamb chops

Preparation for mint-mango sauce:
Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)

For lamb chops:
Prepare skillet (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Roast chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.

Carrot and Mint Soup – Sergio


This was a class favorite!

Carrot and Mint Soup
½ cups chopped onion
1 pounds carrots
3 cups Vegetable broth
1 medium shallots
2 tsp chopped fresh mint
¼ tsp freshly grated nutmeg
1/4 tsp ground allspice
Coarse kosher salt
1 apple finely coarse

Heat large saucepan over medium-high heat. Add onions and shallot; sauté 2 minutes. Add all carrots, broth; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Puree soup in batches in blender; return to pan. Mix in mint and spices. Season with coarse salt and pepper.
Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.

Cabbage Beet Salad – Sergio


Beets and Cabbage Salad
3 raw beets #2 cone
1 green cabbage #5 cone
2 tsp Dijon mustard
1/4 cup white vinegar
1 tablespoon soy sauce
1 tablespoon sugar
7 tbs safflower oil
2 tbs chopped fresh mint

2 tsp Red wine vinegar
For beet salad:
Whisk vinegar and mustard in large bowl. Gradually whisk in 2tbsp oil, then mix in beets. Season with salt and pepper.

For cabbage salad:
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in 5 tbls oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally

Tips on Cooking Eggs in Saladmaster

Eggs – Gourmet skillets & 1 quart sauce pan

When cooking ALL VARIETIES of eggs in Saladmaster, it is recommended to preheat your skillet on MED heat for 2-3 minutes before cooking. Test skillet temperature with a few droplets of water. When water dances on the skillet, spray with cooking spray or slightly brush with a small amount of healthy cooking oil – and add eggs.

FRIED EGGS: After cracking eggs into your preheated skillet, add a bit of water (approx. 2 tsp.) Cover and cook for 2-3 minutes, then lift & remove with a thin metal spatula.

SCRAMBLED EGGS: Whip eggs in a separate bowl, then add eggs to your preheated skillet.
Cover for a quicker cook time of 2-3 minutes.

POACHED EGGS: Add approx. 4 tablespoons of water to the skillet. Crack eggs over water, and cover. Water will turn into vapor-heat and cook from top down. Check eggs after 3-5 minutes, lift and remove with spatula. (Eggs may simply slide off skillet without the use of a utensil.)

HARD COOKED EGGS: Place a folded wet paper towel in the bottom of your quart/saucepan. Fill with whole eggs and cover. Set temperature to a medium-low setting. When the Vapo Valve clicks, turn heat to the lowest setting. Cook on “LOW” for 10-15 minutes, depending on the number of eggs cooking.

Electric Skillet Pizza – Saladmaster Basics Class


Pizza- Electric Skillet
1 pizza crust Cheese, #2 cone
Black Olives, optional Onions, #2 cone (optional) Red Peppers, optional

Spray PAM on bottom of electric skillet and lay out pizza crust. Top crust with sauce, cheese and desired toppings. Cook at 275 degrees for 20 minutes and enjoy. Set skillet timer to turn off for 20 minutes and let rest for 15 minutes.

Skillet Meatloaf – Saladmaster Basics

Skillet Meat Loaf- Small Skillet
8oz Cheddar Cheese, #1 cone
1 small onion, #2 cone
1 potato, #1 cone
8oz tomato sauce
2 lbs ground chicken or turkey
2 eggs
Salt & Pepper, TT

Measure out 1/3 cup of tomato sauce and set aside. In a large bowl mix onion, potato, chicken/turkey, remaining tomato sauce, eggs, salt and pepper. M ix well and forma large patty in electric skillet. Top with the 1/3 remaining tomato sauce, cover and cook on medium-click-low for another 30 minutes. Sprinkle cheese over loaf to melt when done.

Saladmaster Bacis – Pineapple Upside Down Cake-Electric Skillet


pineapple cake mix
3 eggs
1 yellow squash, #1 cone
½ cup of pineapple juice
2 apples, #2 cone
1 cup brown sugar
½ stick of butter
1 can pineapple slices

Preheat ES to 300 degrees. Mix ingredients together to a thick “brownie” consistency. Spray skillet with PAM and arrange pineapple slices and cherries on bottom of the skillet as desired. Layer brown sugar evenly on top and then add the cake mix; bake for 35 – 40 minutes until done.