- Spray Oil or butter
- Salt and Pepper
Preheat Gourmet skillet (or in class today we used a round griddle/pizza pan) to medium. Do water test. Place Oil or butter on skillet (TIP: you will want to let the butter/spray oil heat up) and add hash browns (TIP: make sure the potatoes rinsed and are dried).
Cook for 12-15 minutes and flip. Cook another 12-15 minutes and serve! (TIP: after flipping them you will ad more butter to the top to melt down and create a brown on the 2nd side)
Also after you have flipped them and let them cook uncovered for 8 minutes cover them for about 4 minutes and remove cover and cook for another
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.
Spiced Lamb Chops with 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
½ tbsp ground cumin
½ tbsp ground coriander
1 tbsp coarse kosher salt
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.