12” DURA-ELECTRIC NON-STICK SKILLET 12” POÊLE … · NOTE: When using your 12” Dura-Electric...

12” DURA-ELECTRIC NON-STICK SKILLET12” POÊLE ANTIADHÉSIVE DURA-ELECTRIC

USAGE INSTRUCTIONSINSTRUCTIONS D’UTILISATION

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IMPORTANT SAFEGUARDS

1. BEFORE USING YOUR SKILLET, READ ALL INSTRUCTIONS CAREFULLY.

2. Remove all bags and packaging from appliance before use.

3. Never leave appliance unattended when in use.

4. Make sure the appliance is cleaned thoroughly before using.

5. This appliance is intended for household use only.

6. Never touch the base while Skillet is in use.

7. Make sure the handles are properly fastened to the base before using the Skillet.

8. Do not operate any appliance with a damaged cord or plug.

9. Do not use the appliance if any of the parts are damaged.

10. Do not place appliance on or near a hot gas burner, hot electric burner, or in a heated oven.

11. To prevent the risk of fire, electric shock, or personal injury, do not place the cord, plug, or unit near water or other liquids.

12. This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge unless they are provided with supervision and instruction concerning use of the appliance by a person responsible for their safety.

13. Refrain from using attachments that are not recommended by the appliance manufacturer, as this may result in fire, electric shock, or personal injury.

14. Children should be supervised to ensure that they do not play with the appliance.

Like any electrical appliance, the Skillet must be handled with care at all times. To ensure your own safety, the following precautions should be followed.

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SAVE THESE INSTRUCTIONSFOR HOUSEHOLD USE ONLY

15. Do not use appliance outdoors or for commercial purposes.

16. Do not let the cord touch hot surfaces or hang over the edge of tables or counters.

17. Do not deep-fry food in the Skillet.

18. To avoid injury, we recommend allowing the Skillet to return to room temperature before detaching control probe from base.

19. Always be sure to unplug the appliance from outlet prior to assembly, disassembly, cleaning, and storage.

20. When using extension cords, make sure the electrical rating of the wire is compatible with the appliance.

21. Allow Skillet to cool completely before moving, cleaning or disassembling.

22. Always attach the control probe to skillet first before plugging the appliance into the outlet. Before unplugging, make sure the Skillet is turned OFF, then remove the plug.

23. Be cautious when Skillet is hot. Use the handles.

24. Improper use of your Skillet can result in property damage or even in personal injury.

25. Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use.

26. This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not completely fit in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.

27. The marked electrical rating of the cord or extension cord should be at least as great as the electrical rating of the appliance;

28. The power cord should be arranged so that it does not drape over the countertop or table top where it can be pulled on by children or tripped over unintentionally.

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PARTS & ACCESSORIES

1. Lid Knob2. Steam Vent3. Glass Lid4. Dura-Electric Non Stick Pan5. Handles6. Base

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7. Control Probe Socket8. Control Probe9. Indicator Light10. Temperature Control Dial11. Control Probe Connector12. Non Stick Roasting Rack

OFF

LOWMEDIUM

HIGH

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1. Set the base on a clean, stable, and dry surface.2. Unwind the power cord to the preferred length. Inspect the cord for any sign of

damage or significant wear.3. Plug the control probe into the socket located on the base of the Skillet. Be sure

to properly align the control probe connector with the middle hole before firmly pushing the control probe in till it stops and can go no further.

4. Make sure the temperature control dial located on the control probe is set to OFF and then plug your Skillet into an outlet or power supply.

5. Turn the temperature control dial clockwise to LOW. It is strongly recommended that you do not begin cooking on a high temperature as this will most likely cause food to splatter or even burn when placed in the pan.

6. Put your ingredients into the pan. Allow to cook for several minutes. Increase the heat until you reach the temperature appropriate for your recipe (see the Temperature Settings Guide on page 6).

7. When you are finished cooking with your 12” Dura-Electric Non-stick Skillet, turn the temperature control dial to OFF. Wait for your Skillet to cool before cleaning.

Clean the Skillet and all of its components prior to assembly and use. DO NOT use the Skillet near water or other liquids with wet hands or while standing on a wet surface. Make sure the handles are securely fastened to the base prior to each use. Do NOT touch the base or pan without heat protective cooking gloves while the Skillet is in use.

FIGURE 1

LID KNOB ASSEMBLY

PARTS

USING YOUR SKILLET

NOTE: When using your 12” Dura-Electric Non-stick Skillet for the first time, you will need to attach the knob to the glass lid with a phillips-head screwdriver. See figure 1.

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1. Screw2. Silicone Washer3. Glass Lid4. Finger Guard5. Lid Knob

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TEMPERATURE SETTING GUIDE

The probe is thermostatically controlled with an indicator light which switches off automatically when the temperature selected has been reached. It will then cycle on and off to indicate that the selected temperature is being maintained.

The setting on the dial represents thefollowing temperatures approximately.From LOW to HIGH. See below chart.

USESFAHRENHEITDIAL SETTING

Keep Warm

Low Simmer, Braise, Slow Cook

Simmer, Shallow Fry, Steam

Saute, Pan-Fry

Boil, Sear, Stir-Fry

175°F�235°FLOW

MED-LO

MED-HI

MEDIUM

HIGH

225°F�280°F

275°F�320°F

310°F�365°F

375°F�450°F

OFF

LOWMEDIUM

HIGH

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Never use abrasive cleaning agents to clean your appliance as this may damage the Skillet. To prevent damage to the Dura-Electric non stick pan, make sure to dry thoroughly after washing. Any other servicing or maintenance should be performed by an authorized service representative.

1. Turn the temperature control dial to the OFF position before unplugging and cleaning.

2. The pan should be cool before attempting to clean.

3. Do not submerge the base or control probe in water or other liquids. Instead, unplug the control probe and place in a safe, dry place. Fill the pan with warm, soapy water and gently scrub with a sponge until clean. Carefully rinse the pan so that no soap remains, making sure not to wet the control probe socket.

4. Wash the lid in warm, soapy water.

5. Wipe down the base with a damp cloth. Then thoroughly dry skillet before storing.

CARE & CLEANING

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THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USEDWITHIN THE UNITED STATES AND CANADA AND DOES NOT COVER:

This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof of purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt with date of purchase and item is also an acceptable proof-of-purchase. Product is intended for household use only. Any commercial use voids the warranty.

This warranty covers the original retail purchaser or gift recipient. During the applicable warranty period within normal household use, we will repair or replace, at our discretion, any mechanical or electrical part which proves defective, or replace unit with a comparable model.

To obtain service under the terms of this warranty, call 1-877-822-7450

• Damages from improper installation.• Defects other than manufacturing defects.• Damages from misuse, abuse, accident, alteration, lack of proper care and

maintenance, or incorrect current or voltage.• Damage from service by other than an authorized dealer or service center.

This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from state (province) to state (province).

Shipping and handling charges may apply.

WARRANTY

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GARANTIES IMPORTANTES

1. AVANT D’UTILISER VOTRE POÊLE, LISEZ ATTENTIVEMENT TOUTES LES INSTRUCTIONS.

2. Retirez tous les sacs et emballages de l’appareil avant de l’utiliser.

3. Ne laissez jamais l’appareil sans surveillance pendant son utilisation.

4. Assurez-vous que l’appareil est bien nettoyé avant de l’utiliser.

5. Cet appareil est uniquement destiné à un usage domestique.

6. Ne touchez jamais le socle lorsque la poêle est utilisée.

7. Assurez-vous que les poignées sont correctement fixées au socle avant d’utiliser la poêle.

8. Ne faites pas fonctionner un appareil dont le cordon ou la fiche est endommagé.

9. N’utilisez pas l’appareil si l’une des pièces est endommagée.

10. Ne posez pas l’appareil sur ou près d’un brûleur à gaz chaud, d’un brûleur électrique chaud ou dans un four chauffé.

11. Pour éviter tout risque d’incendie, de choc électrique ou de blessure, ne placez pas le cordon, la prise ou l’appareil à proximité d’eau ou d’autres liquides.

12. Cet appareil n’est pas destiné à être utilisé par des personnes (y compris des enfants) dont les capacités physiques, sensorielles ou mentales sont réduites ou qui manquent d’expérience et de connaissances, à moins qu’une personne responsable de leur sécurité ne leur fournisse une supervision et des instructions concernant l’utilisation de l’appareil.

13. S’abstenir d’utiliser des accessoires qui ne sont pas recommandés par le fabricant de l’appareil, car cela peut entraîner un incendie, un choc électrique ou des blessures.

14. Les enfants doivent être surveillés afin de s’assurer qu’ils ne jouent pas avec l’appareil.

15. N’utilisez pas l’appareil en plein air ou à des fins commerciales.

Comme tout appareil électrique, la poêle doit toujours être manipulée avec précaution. Pour assurer votre propre sécurité, les mesures de précaution suivantes doivent être prises.

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CONSERVEZ CES INSTRUCTIONS POUR UN USAGE DOMESTIQUE

UNIQUEMENT

16. Ne laissez pas le cordon d’alimentation toucher des surfaces chaudes ou pendre sur le bord des tables ou des comptoirs.

17. Ne faites pas frire les aliments dans la poêle.

18. Pour éviter toute blessure, nous recommandons de laisser la poêle revenir à température ambiante avant de détacher la sonde de contrôle de la base.

19. Veillez toujours à débrancher l’appareil de la prise de courant avant de le monter, de le démonter, de le nettoyer et de le ranger.

20. Lorsque vous utilisez des rallonges, assurez-vous que la puissance électrique du fil est compatible avec l’appareil.

21. Laissez la poêle refroidir complètement avant de la déplacer, de la nettoyer ou de la démonter.

22. Veillez à toujours fixer la sonde de contrôle à la poêle avant de brancher l’appareil à la prise de courant. Avant de la débrancher, assurez-vous que la poêle est éteinte, puis retirez la fiche.

23. Faites attention lorsque la poêle est chaude. Utilisez les poignées.

24. Une mauvaise utilisation de votre poêle peut entraîner des dommages matériels ou même des blessures.

25. Des cordons d’alimentation ou des rallonges électriques plus longs et détachables sont disponibles et peuvent être utilisés si l’on fait attention à leur utilisation.

26. Cet appareil est équipé d’une fiche polarisée (une lame est plus large que l’autre). Pour réduire le risque de choc électrique, cette fiche ne peut être insérée dans une prise polarisée que d’une seule manière. Si la fiche ne rentre pas complètement dans la prise, inversez la fiche. Si elle ne s’adapte toujours pas ne convient pas, contactez un électricien qualifié. Ne modifiez pas la fiche de quelque manière que ce soit.

27. La puissance électrique indiquée sur le cordon ou la rallonge doit être au moins aussi élevée que la puissance électrique de l’appareil;

28. Le cordon d’alimentation doit être disposé de manière à ne pas passer sur le comptoir ou le plateau de table où il pourrait être tiré par des enfants ou sur lequel il pourrait trébucher accidentellement.

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PIÈCES ET ACCESSOIRES

1. Bouton du couvercle2. Ventilation de la vapeur3. Couvercle en verre4. Panneau antiadhésif Dura-Electric5. Prise en main6. Base

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7. Prise de sonde de contrôle8. Sonde de contrôle9. Témoin lumineux10. Cadran de contrôle de la température11. Connecteur de la sonde de contrôle12. Grille de rôtissage antiadhésive

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LOWMEDIUM

HIGH

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1. Posez la base sur une surface propre, stable et sèche.2. Déroulez le cordon d’alimentation à la longueur souhaitée. Inspectez le cordon pour

détecter tout signe de dommage ou d’usure importante.3. Branchez la sonde de contrôle dans la prise située sur la base de la poêle. Assurez-vous

d’aligner correctement le connecteur de la sonde de contrôle avec le trou du milieu avant d’enfoncer fermement la sonde de contrôle jusqu’à ce qu’elle s’arrête et ne puisse plus aller plus loin.

4. Assurez-vous que le cadran de contrôle de la température situé sur la sonde de contrôle est réglé sur OFF, puis branchez votre poêle à frire dans une prise de courant ou une alimentation électrique.

5. Tournez le cadran de contrôle de la température dans le sens des aiguilles d’une montre sur LOW. Il est fortement recommandé de ne pas commencer la cuisson à une température élevée, car cela risque de provoquer des éclaboussures ou même des brûlures sur les aliments lorsqu’ils sont placés dans la poêle.

6. Mettez vos ingrédients dans la casserole. Laissez cuire pendant plusieurs minutes. Augmentez la chaleur jusqu’à ce que vous atteigniez la température appropriée à votre recette (voir le guide des paramètres de température à la page 13).

7. Lorsque vous avez terminé la cuisson avec votre poêle antiadhésive Dura-Electric de 12 pouces, mettez le cadran de réglage de la température sur OFF. Attendez que votre poêle refroidisse avant de la nettoyer.

Nettoyez la poêle et tous ses composants avant son assemblage et son utilisation. N’utilisez pas la poêle près de l’eau ou d’autres liquides en ayant les mains mouillées ou en vous tenant sur une surface humide. Assurez-vous que les poignées sont solidement fixées à la base avant chaque utilisation. Ne touchez pas la base ou la poêle sans porter des gants de cuisine protégeant de la chaleur pendant que celle-ci est en cours d’utilisation.

FIGURE 1

ASSEMBLAGE DU BOUTONDU COUVERCLE

PIÈCES

UTILISATION DE VOTRE POÊLE

REMARQUE: Lorsque vous utilisez votre poêle antiadhésive Dura-Electric de 12 pouces pour la première fois, vous devez fixer le bouton au couvercle en verre à l’aide d’un tournevis cruciforme. Voir la figure 1.

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1. Vis2. Rondelle en silicone3. Couvercle en verre4. Protection des doigts5. Bouton du couvercle

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GUIDE DE RÉGLAGE DE LA TEMPÉRATURE

La sonde est contrôlée par un thermostat avec un témoin lumineux qui s’éteint automatiquement lorsque la température sélectionnée est atteinte. Elle s’allume et s’éteint ensuite pour indiquer que la température sélectionnée est maintenue.

Le réglage sur le cadran représente approximativement les températures suivantes. De BAS à HAUT. Voir le tableau ci-dessous.

UTILISATIONFAHRENHEITRÉGLAGE DU CADRAN

Garder au chaud

Laisser mijoter, braiser, mijoter

Laisser mijoter, frire peu profond, vapeur

Saute, Poêle à frire

Faire bouillir, saisir, faire sauter

175°F�235°FBAS

MI-BAS

MI-HAUT

MOYEN

HAUT

225°F�280°F

275°F�320°F

310°F�365°F

375°F�450°F

OFF

LOWMEDIUM

HIGH

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N’utilisez jamais de produits de nettoyage abrasifs pour nettoyer votre appareil, car cela pourrait endommager la poêle. Pour éviter d’endommager la poêle antiadhésive Dura-Electric, assurez-vous de bien la sécher après le lavage. Tout autre entretien ou maintenance doit être effectué par un représentant de service autorisé.

1. Tournez le cadran de contrôle de la température sur la position OFF avant de débrancher et de nettoyer l’appareil.

2. La casserole doit être froide avant de procéder au nettoyage.

3. N’immergez pas la base ou la sonde de contrôle dans l’eau ou d’autres liquides. Débranchez plutôt la sonde de contrôle et placez-la dans un endroit sûr et sec. Remplissez le récipient avec de l’eau chaude savonneuse et frottez doucement avec une éponge jusqu’à ce qu’il soit propre. Rincez soigneusement la casserole pour qu’il ne reste pas de savon, en veillant à ne pas mouiller la prise de la sonde de contrôle.

4. Lavez le couvercle à l’eau chaude et savonneuse.

5. Essuyez la base avec un chiffon humide. Ensuite, séchez soigneusement la poêle avant de la ranger.

ENTRETIEN ET NETTOYAGE

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CETTE GARANTIE LIMITÉE COUVRE LES APPAREILS ACHETÉS ETUTILISÉS AUX ÉTATS-UNIS ET AU CANADA ET NE COUVRE PAS:

Cette garantie couvre tous les défauts de fabrication ou de matériaux des pièces mécaniques et électriques de ce produit, survenant dans des conditions normales d’utilisation et d’entretien, pendant une période de 12 mois à compter de la date d’achat, à condition que vous soyez en mesure de présenter une preuve d’achat valable. Une preuve d’achat valable est un reçu précisant l’article, la date d’achat et le coût de l’article. Un reçu de cadeau indiquant la date d’achat et le produit est également une preuve d’achat acceptable. Le produit est destiné à un usage domestique uniquement. Toute utilisation commerciale annule la garantie.

Cette garantie couvre le premier acheteur au détail ou le destinataire du cadeau. Pendant la période de garantie applicable dans le cadre d’une utilisation domestique normale, nous réparerons ou remplacerons, à notre discrétion, toute pièce mécanique ou électrique qui s’avérerait défectueuse, ou remplacerons l’appareil par un modèle comparable.

Pour obtenir un service en vertu des conditions de cette garantie,appelez le 1-877-822-7450

• Les dommages résultant d’une installation incorrecte.• Les défauts autres que les défauts de fabrication.• Les dommages résultant d’une mauvaise utilisation, d’un abus, d’un accident, d’une

altération, d’un manque d’entretien et de maintenance, ou d’un courant ou d’une tension incorrecte.

• Les dommages causés par un service autre qu’un concessionnaire ou un centre de service autorisé.

Cette garantie vous donne des droits légaux spéciaux et vous pouvez également avoir d’autres droits auxquels vous pouvez aspirer et qui peuvent varier d’un État (province) à l’autre.

Des frais d’expédition et de manutention peuvent s’appliquer.

GARANTIE

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BUTTER BRAISED BRUSSELS SPROUTS

Serves: 4Prep Time: 5 minutesCook Time: 12 minutesMake-Ahead: Brussels sprouts can be halved up 1 day ahead, covered and refrigerated.

1. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add Brussels sprouts, butter, and 3/4 cup water to skillet. Sprinkle with 3/4 tsp. salt and bring to a simmer. Cover and simmer, stirring occasionally, for 6 minutes, or until water has evaporated and Brussels sprouts are crisp-tender.

2. Uncover and continue cooking Brussels sprouts for 5 minutes, or until golden brown and tender, but not mushy. Add herbs and toss to coat. Season with salt and pepper and serve.

1 1/2 lb. Brussels sprouts, halved4 tbs. (1/2 stick) butter1 tbs. finely chopped fresh parsley1 tbs. finely chopped fresh chives

INGREDIENTS

METHOD

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CORN CHOWDER

Serves: 4Prep Time: 5 minutesCook Time: 20 minutesMake-Ahead: Chowder can be made up to 1 day ahead, cooled, covered, and refrigerated.

2 bacon slices, coarsely chopped1/2 yellow onion, finely chopped 3 celery ribs, cut into 1/2-inch pieces3 garlic cloves, sliced3 large sprigs fresh thyme1/4 tsp. cayenne pepper (optional)5 tsp. unbleached all-purpose flour1 1/2 cups reduced-sodium chicken or vegetable stock1 1/2 cups heavy cream1 1/2 cups whole milk5 ears corn, husked, kernels removed 2 tbs. coarsely chopped fresh parsley

INGREDIENTS

1. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add bacon and cook, stirring occasionally, for 5 minutes, or until crisp and golden.Reduce heat to MEDIUM and add onions, celery, garlic, thyme, and cayenne, if using, and cook, stirring often, for 6 minutes, or until vegetables are softened, but not browned.

2. Sprinkle in flour and stir for 2 minutes to cook flour; do not allow to brown. Stir in stock, cream, milk, 1 1/2 tsp. salt, and 1/2 tsp. pepper and bring just to a simmer, stirring occasionally.

3. Stir corn into chowder. Simmer 4 minutes, or just until corn is heated through and chowder thickens slightly. Remove and discard thyme stems. Season with salt and pepper.

4. Stir in half of parsley. Ladle chowder into bowls and sprinkle with remaining parsley.

METHOD

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CRISPY POTATO TACOS

Serves: 6Prep Time: 15 minutesCook Time: 5 minutes

1 1/2 cups cold mashed potatoes6 corn tortillasCanola oil, as needed1/2 cup Mexican crema or sour cream (optional)2 cups finely shredded cabbage1 cup pico de galloAccompaniments: hot sauce, lime wedges

INGREDIENTS

1. Spoon 1/4 cup of mashed potatoes along center of each tortilla. Fold tortilla in half, pressing to seal. If tortillas break when folding them, first warm them in a hot skillet to make them more pliable.

2. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add enough oil to reach depth of 1/4 inch. When oil is hot, fry tacos, turning once, for about 2 minutes per side, or until golden and crisp. Transfer fried tacos to rack to drain. Immediately sprinkle with salt.

3. Spread crema over one side of each taco, if using (do not try to pry tacos open; place your toppings on top of tacos), then top with cabbage and pico de gallo. Serve with hot sauce and lime wedges.

METHOD

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VEGETABLE FRITTERS


1 russet potato, peeled 1 carrot, peeled 1 zucchini1 onion, halved and very thinly sliced2 large eggs, beaten to blend1/2 cup olive oil1 cup sour cream2 tbs. coarsely chopped dill

INGREDIENTS

1. Using mandoline or julienne peeler, cut potato, carrot, and zucchini lengthwise into long spaghetti-like strips. In medium bowl, toss vegetables with 2 tsp. salt. Let stand 10 minutes, or until salt has drawn out moisture from vegetables. Transfer vegetables to colander and squeeze vegetables between your hands to exude as much moisture as possible. Return vegetables to bowl and toss with eggs and 1/4 tsp. pepper

2. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add oil and heat 1 minute. Working in batches and using about 1/4 cup vegetable-egg mixture for each fritter, spoon mixture into skillet forming thin patties that are about 3-inches in diameter.

3. Cook fritters for 4 minutes on each side, or until fritters are golden and crisp. Using thin spatula, transfer fritters to paper towels to drain. Sprinkle lightly with salt.

4. Meanwhile, stir sour cream and dill in small bowl and season with salt and pepper. Serve alongside fritters.

METHOD

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THAI CURRY NOODLE SOUP

Serves: 4 (makes about 8 cups)Prep Time: 10 minutesCook Time: 20 minutesMake-Ahead: The recipe can be made through step 2 up to 1 day ahead. Cover marinated shrimp and coconut broth separately and refrigerate.Return coconut broth to a simmer before proceeding.

1 shallot, coarsely chopped 2 Fresno chiles, seeded if desired, coarsely chopped 3 garlic cloves, coarsely chopped 1 lemongrass stalk, coarsely chopped 1 tbs. chopped peeled fresh ginger 10 fresh cilantro sprigs, leaves removed, stems and leaves reserved 2 tbs. canola oil 2 cups unsweetened coconut milk 2 cups water 1 lb. peeled deveined jumbo shrimp (16–20 per lb.), halved through back lengthwise 1 lb. skinless snapper fillets, cut into 1-inch pieces 3 oz. thin rice stick noodles, soaked in hot water for 10 minutes, drained 4 kaffir lime leaves (optional), thinly sliced 1 tbs. fish sauce 2 limes, zested, juiced

INGREDIENTS

1. In food processor, puree shallot, chiles, garlic, lemongrass, ginger, and cilantro stems with oil, stopping machine and scraping sides of bowl occasionally.

2. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add lemongrass puree and sauté for 3 minutes, or until fragrant. Add coconut milk and water, cover, bring to a simmer. Reduce heat to MEDIUM heat on dial setting and simmer 10 minutes to blend flavors.

3. Add shrimp, snapper, noodles, lime leaves, if using, and fish sauce and simmer 3 minutes, or until seafood and noodles are just cooked through. Stir in lime zest and juice. Season to taste with salt.

4. Transfer to bowls, sprinkle with cilantro leaves, and serve immediately.

METHOD

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FLUFFY PANCAKES WITH CHERRIESAND HONEY BUTTER

Serves: 4Prep Time: 10 minutesCook Time: 15 minutesMake-Ahead: Honey butter can be made up to 3 days ahead, covered and refrigerated. Bring to room temperature before using.

12 oz. red cherries, halved, pitted1/2 cup sugar, divided1 tbs. fresh lemon juice8 tbs. unsalted butter: 6 tbs. softened, 2 tbs. melted, plus more for griddle2 tbs. honey 2 1/2 cups unbleached all-purpose flour2 1/2 tsp. baking powder3/4 tsp. baking soda2 1/2 cups buttermilk2 large eggs, separated3/4 tsp. pure vanilla extract

INGREDIENTS

1. In medium bowl, toss cherries, 3 tbs. sugar, and lemon juice. Let stand at room temperature, stirring occasionally, for 30 minutes, or until juices form.

2. Meanwhile, in small bowl, using an electric handheld mixer, beat 6 tbs. softened butter, honey, and a pinch of salt for about 3 minutes, or until light and airy.

3. In large bowl, whisk remaining sugar, flour, baking powder, baking soda, and 1/2 tsp. salt. In medium bowl, whisk buttermilk, 2 tbs. melted butter, egg yolks, and vanilla. Whisk buttermilk mixture into flour mixture just until blended but with some lumps remaining. In another medium bowl, whisk egg whites until stiff peaks form. Gently fold egg whites into batter.

4. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Melt some butter over skillet. Working in batches and using about 1/3 cup of batter for each pancake, ladle batter into skillet and cook for about 2 minutes per side, or until pancakes puff, become golden brown, and are just cooked through.

5. Serve pancakes immediately with honey butter and cherries.

METHOD

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FRIED GREEN TOMATO BLT

Serves: 4Prep Time: 15 minutesCook Time: 20 minutesMake-Ahead: Pimiento mayonnaise can be made 1 day ahead, covered and refrigerated.

Bacon and Fried Green Tomatoes:2 large green tomatoes, cut into 1/3-inch-thick slices3/4 cup all-purpose flour, divided2 large eggs3/4 cup fine cornmeal 8 slices bacon2 cups canola oil

Sandwiches:3 cups thinly sliced iceberg lettuce1/2 small red onion, thinly sliced4 French rolls, split open

Pimiento Mayonnaise:1/2 cup mayonnaise1 roasted red bell pepper, peeled, seeded, chopped1/4 cup finely chopped dill pickle 2 tbs. Creole or course ground mustard1 tbs. fresh lemon juice1 1/2 tsp. hot sauce, or more to taste (optional)

INGREDIENTS

To cook bacon and fried green tomatoes:1. In a pie plate, mix 1/2 cup flour and 1 tsp. salt. In second pie plate, whisk eggs to

blend. In third plate, mix cornmeal and remaining 1/4 cup flour. Season tomato slices with salt and pepper, and, working with 1 slice at a time, dip tomatoes into flour to coat lightly, then into egg mixture, and lastly into cornmeal mixture; pat firmly to coat. Place coated tomato slices on parchment-lined baking sheet.

2. Meanwhile, heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add bacon and cook, turning as needed, for 8 minutes, or until crisp. Remove and set bacon aside to drain on paper towels.

3. Add canola oil to bacon fat in skillet and heat to 375°F. When oil reached temperature, reduce heat to MEDIUM heat on dial. Add 4 to 6 tomato slices. Cook 2 minutes per side, or until golden brown. Transfer fried tomatoes to paper towel-lined plate and sprinkle with salt. Repeat to cook remaining tomatoes.

To make pimiento mayonnaise:4. In small bowl, whisk mayonnaise, bell pepper, pickle, mustard, lemon juice, and

hot sauce, if using, to blend. Season with salt, pepper, and add more hot sauce, if desired.

To make sandwiches and serve:5. Spread pimiento mayonnaise on both cut sides of rolls. On bottom half of each

roll, add lettuce and onions, and then fried tomatoes and bacon. Top with other half of each roll, and serve.

METHOD

30

PASTA WITH SAUSAGE AND PEPPERS


10 oz. penne 1 tsp. plus 1 tbs. olive oil, divided4 sweet Italian sausages, casings removed1/2 each red and yellow bell pepper, thinly sliced1/2 yellow onion, thinly sliced2 garlic cloves, thinly sliced2 large fresh thyme sprigsOne 28-oz. can crushed tomatoes1/4 cup loosely packed torn fresh basil leaves1/4 cup finely grated Parmesan cheese

INGREDIENTS

1. Heat the Electric Skillet on HIGH heat on dial setting. Add enough water to fill skillet two-thirds full. Season water generously with salt, cover, and bring to a boil. When boiling, add penne and cook, stirring to prevent sticking, until very al dente, about 3 minutes earlier than package instructs. Drain penne, reserving 1 cup pasta water. Toss cooked penne with 1 tsp. oil and spread on baking sheet while making sauce.

2. Heat skillet on MEDIUM-HIGH heat on dial setting. Add sausage and cook, breaking meat up with wooden spoon, for 6 minutes, or until browned. Using slotted spoon, transfer meat to bowl.

3. To skillet, add oil, peppers, onions, garlic, and thyme and cook, stirring occasionally, for 5 minutes, or until vegetables are caramelized. Add tomatoes and simmer 3 minutes, or until flavors blend. Discard thyme stems. Return sausage and cooked penne to skillet.

4. Toss penne with sauce and cook, adding enough reserved cooking water to thin sauce as needed, until penne is tender. Stir in basil and season with salt and pepper. Divide pasta among 4 shallow bowls and sprinkle with Parmesan.

METHOD

32

SMOTHERED PORK CHOPS


4 pork chops (about 8 oz. each)2 tbs. olive oil1 yellow onion, thinly sliced4 fresh thyme sprigs4 tsp. unbleached all-purpose flour1 1/2 cups reduced-sodium chicken stock1/4 cup heavy cream2 cups cooked grits, for serving

INGREDIENTS

1. Heat the Electric Skillet on HIGH heat on dial setting. Season pork with salt and pepper. Add oil and pork to skillet, and cook for 4 minutes per side, or until deeply browned. Remove pork from skillet and discard all but 1 tbs. fat.

2. Reduce heat to MEDIUM-HIGH heat on dial setting. Add onions and thyme to skillet and cook, stirring often, for 6 minutes, or until onions are tender and charred in some spots. Sprinkle flour over onions and stir to coat evenly.

3. Add stock and cream and bring to a simmer. Simmer for about 3 minutes, or until gravy has thickened slightly. Season with salt and pepper. Return pork and its juices to gravy and simmer for about 3 minutes, or until pork is cooked through. Discard thyme stems.

4. Spoon grits into 4 dinner bowls. Place pork on grits, spoon gravy over, and serve.

METHOD

34

STIR-FRIED SHRIMP WITH CHILIES,BELL PEPPERS, AND PEANUTS

Serves: 4Prep Time: 15 minutesCook Time: 10 minutes, not including rice

1/4 cup oyster sauce 1 tbs. unseasoned rice vinegar1 tsp. Thai or Vietnamese fish sauce (nam pla or nuoc cham)1 tsp. toasted sesame oil2 tbs. canola oil1 small yellow onion, thickly sliced1/2 large red bell pepper, cored, cut into about 1/3-inch-wide strips1/2 large green bell pepper, cored, cut into about 1/3-inch-wide strips1 small fresh red or green chile, thinly sliced into rings3 garlic cloves, finely chopped1 shallot, finely chopped2 tbs. peeled finely chopped fresh ginger12 oz. peeled deveined jumbo shrimp (16 to 20 per lb.), with tails intact 1/2 cup coarsely chopped unsalted roasted peanuts1 cup fresh Thai basil leaves or regular basil leaves2 scallions, white and green parts, thinly slicedCooked rice, for serving

INGREDIENTS

1. In small bowl, mix oyster sauce, vinegar, fish sauce, and sesame oil and set aside. 2. Heat the Electric Skillet to HIGH heat on dial setting. Add canola oil and swirl to

coat inside of skillet. Add onion and bell peppers and stir-fry for 3 minutes, or until onion begins to soften. Add chile, garlic, shallot, and ginger and stir-fry for 15 seconds, or until fragrant.

3. Add shrimp and stir-fry for 2 minutes, or until they begin to turn opaque. Add reserved sauce and peanuts and stir-fry for 1 minute, or until shrimp are just pink and cooked through. Stir in basil leaves. Season to taste with salt.

4. Transfer stir-fry to a platter. Sprinkle with scallions and serve immediately with rice.

METHOD

36

SPANISH-STYLE STEAMED MUSSELS WITH CHORIZO


8 oz. Spanish chorizo, thinly sliced3 shallots, finely chopped2 garlic cloves, finely chopped4 lb. black mussels, debearded, scrubbed1 cup dry white wine3 tbs. finely chopped fresh flat-leaf parsley, plus more for garnish6 tbs. butter, cubed1 baguette, warm, torn into large pieces

INGREDIENTS

1. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add chorizo and sauté for about 8 minutes, or until golden brown. Add shallots and garlic and sauté for 2 minutes, or until fragrant. Add mussels and toss quickly to coat. Add wine, cover with lid, and cook for 3 minutes, or until mussels begin to open. Discard any mussels that do not open.

2. Stir in 3 tbs. parsley. Using a slotted spoon, transfer mussels and chorizo to 4 warm serving bowls. Cover to keep warm.

3. Boil cooking juices in pan for 1 minute. Whisk in butter. Pour sauce over mussels. 4. Sprinkle with additional parsley and serve immediately with baguette pieces.

METHOD

38

QUICK SPAGHETTI BOLOGNESE

Serves: 4Prep Time: 10 minutesCook Time: 10 minutesMake-Ahead: Tomato mixture can be made up to 2 hours ahead, covered and kept at room temperature.

10 oz. spaghetti2 tsp. olive oil4 large vine-ripened tomatoes (about 1 1/2 lb. total), halved2 tbs. fresh lemon juice1 1/2 tbs. tomato paste2 garlic cloves, thinly sliced1/4 serrano chile, finely chopped 1 lb. ground beef (80% lean)10 basil leaves, torn (about 1/2 oz.)

INGREDIENTS

1. Heat the Electric Skillet on HIGH heat on dial setting. Add enough water to fill skillet two-thirds full. Season water generously with salt, cover, and bring to a boil. When boiling, add spaghetti and cook, stirring to prevent sticking, until very al dente, about 3 minutes earlier than package instructs. Drain spaghetti, reserving 1/2 cup pasta water. Toss cooked spaghetti with oil and spread on baking sheet while making sauce.

2. Meanwhile, place box grater inside medium bowl. Rub cut side of tomatoes over large holes of grater to produce pulp. Discard tomato skins. Stir lemon juice, tomato paste, garlic, and chile into pulp. Season with salt and set aside.

3. Heat the Electric Skillet on HIGH heat on dial setting. Add beef and cook, stirring frequently and crumbling beef, for 4 minutes, or until just cooked and browned. Reduce heat to MEDIUM on the dial and stir in tomato mixture. Cook, stirring occasionally, for 6 minutes, or until sauce has reduced by about one-fourth.

4. Add cooked pasta to sauce and cook until sauce thickens slightly and spaghetti is al dente, about 2 minutes. Remove from heat and stir in basil. Season with salt and pepper and serve.

METHOD

40

SCRAMBLED EGGS WITH SMOKEDSALMON AND CHIVES


6 large eggs2/3 cup heavy cream1/4 cup 1-inch pieces fresh chives2 tbs. (1/4 stick) butter 8 tbs. cream cheese4 slices sourdough bread, toasted4 oz. cold-smoked salmon 4 lemon wedges

INGREDIENTS

1. Using fork, mix eggs, cream, chives, 1/4 tsp. salt, and 1/4 tsp. pepper in large bowl to blend.

2. In the Electric Skillet, melt butter on MEDIUM-LOW heat on dial setting. Add egg mixture to pan. Once eggs become just set on bottom of skillet, stir egg mixture very slowly with spatula, scraping egg mixture from bottom of skillet, for 8 to 10 minutes, or until eggs are no longer runny.

3. Spread cream cheese on toasted bread and top with smoked salmon. Place toasts on four plates and spoon egg mixture over toasts. Serve with lemon.

METHOD

42

STIR-FRIED BEEF WITH LETTUCE CUPS

Serves: 4Prep Time: 5 minutesCook Time: 10 minutesMake-Ahead: Vegetables can be cut up to 8 hours ahead, covered separately and refrigerated.

1 lb. ground beef (80% lean)1/2 yellow onion, finely chopped (about 1 cup)2 garlic cloves, finely chopped1 celery stalk, finely chopped1/4 head green cabbage, thinly sliced (about 2 cups) 1/3 cup hoisin sauce1 large carrot, coarsely shredded3 green onions (white and green parts), thinly sliced on diagonal1 head iceberg lettuce, leaves separated2 tbs. coarsely chopped fresh cilantro

INGREDIENTS

1. Heat the Electric Skillet on HIGH heat on dial setting. Add beef and cook, stirring occasionally and breaking up meat with a wooden spoon, for about 4 minutes, or until just cooked through. Using a slotted spoon, transfer beef to a bowl.

2. Reduce heat to MEDIUM-HIGH heat on dial, add yellow onions and garlic and cook, stirring occasionally, for 1 minute, or until onions begin to soften. Stir in celery and cabbage, and cook, stirring often, for 3 minutes, or until vegetables are slightly tender.

3. Stir in hoisin sauce. Return beef to skillet and cook for 30 seconds to blend flavors. Stir in carrots and one-third of green onions. Season with salt and pepper.

4. Arrange lettuce leaves on four plates. Spoon some beef mixture into each leaf and garnish with cilantro and remaining green onions.

METHOD

44

EASY CHILI

Serves: 4Prep Time: 10 minutesCook Time: 40 minutesMake-Ahead: Chili can be made up to 2 days ahead, covered and refrigerated. Rewarm covered over low heat.

2 tbs. canola oil, divided1/2 yellow onion, coarsely chopped (about 1 cup)2 garlic cloves, smashed2 jalapeño chiles, seeded, coarsely chopped2 tsp. white vinegar2 cups reduced-sodium beef stockOne 14-oz. can crushed tomatoes12 oz. lean ground beef1 tsp. ground cumin1/2 tsp. cayenne pepperOne 15-oz. can red kidney beans, drained, rinsedSuggested accompaniments: cornbread, shredded cheese, chopped scallion, and sour cream

INGREDIENTS

1. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add 1 tbs. oil, onions, garlic, and 1 1/2 jalapeños. Cook, stirring occasionally, for 5 minutes, or until vegetables are caramelized. Turn off heat on skillet and unplug to turn off. Stir in vinegar, scraping bottom of skillet to release any brown bits. Transfer vegetable mixture to a blender and add stock and tomatoes to blender. Blend on low speed until mixture is smooth. Set chili sauce aside. Rinse skillet clean.

2. Heat skillet on HIGH heat on dial. Add remaining 1 tbs. oil, then add beef and cook, breaking up beef with a wooden spoon, for 8 minutes, or until browned. Stir in cumin, cayenne, and 3/4 tsp. black pepper.

3. Stir in reserved chili sauce. Reduce heat to MEDIUM on dial and simmer, uncovered, stirring occasionally, for 15 minutes, or until sauce thickens slightly.

4. Stir in beans. Cover and simmer, stirring occasionally, for 15 minutes, or until chili has thickened a little more. Season with salt.

5. Ladle chili into bowls and serve with accompaniments, if desired.

METHOD

46

POPCORN WITH BACON AND PARMESAN

Serves: 6 (makes 8 cups of popped popcorn)Prep Time: 5 minutesCook Time: 10 minutes

4 slices bacon (about 4-oz.), finely chopped 2 tbs. canola oil 1/2 cup organic popcorn kernels 1 1/4 tsp. kosher salt One 1-oz. piece Parmesan cheese

INGREDIENTS

1. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add bacon and cook, stirring as fat renders, for 5 minutes, or until bacon is crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Unplug skillet and carefully pour bacon fat into a small bowl, leaving brown solids behind. Reserve bacon fat.

2. Heat the Electric Skillet on MEDIUM-HIGH heat on dial. Once hot, add oil and popcorn kernels and cover with lid. Once kernels begin to pop, using pot holders and pan handles, shake pan occasionally as kernels pop for about 5 minutes, or until all kernels have popped.

3. Toss popcorn with bacon, reserved bacon fat, and salt. Using a Microplane grater, finely grate most of Parmesan over popcorn and toss to coat. Grate more cheese on top and serve immediately.

METHOD

48

THE AUSSIE BURGER

Serves: 4Prep Time: 15 minutesCook Time: 8 minutesMake-Ahead: Beet relish and chile mayo can be made up to 3 days ahead, covered separately and refrigerated. Drain any excess juices from relish before serving, if desired.

1. Using box grater, coarsely grate beet into bowl. Stir in vinegar, oil, chives, dill, and sugar. Season beet relish with salt and pepper.

2. In small bowl, mix mayonnaise and Sriracha. Season chile mayo with salt.3. Heat the Electric Skillet on HIGH heat on dial setting. Divide beef into 4

equal portions. Form each portion into patties that are about 1/2 inch wider than buns. Season patties with salt and pepper.

4. Cook patties 2 to 3 minutes, or until bottoms are browned. Flip patties and top with cheese. Cook 2 to 3 minutes, or until bottoms are browned and cheese has melted. Set patties aside on plate.

5. Meanwhile, drain off all but 1 tbs. fat from skillet and turn dial setting to MEDIUM-HIGH heat. Crack eggs into skillet and sprinkle with salt and pepper. Cook eggs uncovered for 3 minutes, or until whites are mostly set. Cover skillet and cook 1 minute longer, or until whites are completely set and yolk is still runny.

6. Spread chile mayo over bottom halves of buns. Top with arugula, patties, beet relish, and eggs. Top with buns and serve.

1 medium red beet (about 7 oz.), peeled 2 tbs. balsamic vinegar 1 tbs. extra-virgin olive oil1 tbs. each thinly sliced fresh chives and finely chopped fresh dill1/2 tsp. sugar1/3 cup mayonnaise1 tbs. Sriracha20 oz. ground beef (85% lean)4 slices cheddar cheese 4 large eggs 4 hamburger buns, warmed1 cup baby arugula

INGREDIENTS

METHOD

49

BUTTERY GARLIC SHRIMP


1. Heat the Electric Skillet on MEDIUM heat on dial setting. Add oil and butter to skillet. When butter has melted, add shallot, red pepper flakes, if using, and fennel seeds. Cook, stirring often, for 2 minutes, or until shallots soften.

2. Increase heat to MEDIUM-HIGH on dial setting and stir in shrimp, garlic, and paprika. Sprinkle with salt and pepper. Cook, stirring often, for 3 to 4 minutes, or until shrimp are cooked through. Remove from heat and stir in lemon zest, 1 tbs. lemon juice, and parsley. Check seasoning and add more salt, pepper, or lemon juice if necessary.

3. Spoon shrimp and sauce onto serving plates, and serve with bread for sopping up sauce.

1/3 cup olive oil3 tbs. butter1 shallot, finely chopped1/2 tsp. each crushed red pepper flakes (optional) and fennel seeds1 1/2 lb. peeled deveined jumbo shrimp (16–20 per lb.), with tails intact4 garlic cloves, finely chopped1 tsp. paprika1 lemon, zested, juiced2 tbs. chopped fresh parsleyWarm bread, for serving

INGREDIENTS

METHOD

50

CRAB CAKES WITH TARTAR SAUCE

Serves: 4Prep Time: 30 minutes, plus 1 hour chilling timeCook Time: 10 minutesMake-Ahead: Tartar sauce can be made up to 2 days ahead and crab mixture can be made up to 1 day ahead. Cover sauce and crab mixture separately and refrigerate.

To prepare and cook crab:1. In large bowl, whisk first 8 ingredients. Mix in crabmeat and panko, breaking

up crabmeat slightly. Let stand 15 minutes. 2. Form crab mixture into 8 patties that are 3 inches wide and transfer to

parchment-lined baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.

3. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Melt 2 tbs. butter with 1 tbs. oil. Add crab cakes and cook 2 to 3 minutes per side, or until golden on each side. Wipe out pan and cook remaining crab cakes with remaining butter and oil.

To make tartar sauce and serve: 4. In medium bowl, whisk all ingredients to blend. Season with salt and pepper. 5. Mound lettuce on 4 plates. Set 2 crab cakes on each plate. Top with tartar

sauce and serve with lemon wedges.

Crab Cakes:1/4 cup mayonnaise1/4 cup minced scallions2 large eggs2 tbs. fresh lemon juice1 tbs. finely grated lemon zest1 tbs. finely chopped fresh Italian parsley2 tsp. finely chopped fresh tarragon1/4 tsp. freshly ground black pepper1 lb. jumbo lump crabmeat1 cup panko (Japanese bread crumbs) 4 tbs. (or more) unsalted butter, divided2 tbs. (or more) canola oil, divided3 cups mixed baby green lettucesLemon wedges

Tartar Sauce:1 cup mayonnaise1/4 cup diced peeled cored Granny Smith apple 1/4 cup finely chopped dill pickle1/4 cup finely chopped onion2 tbs. chopped fresh parsley2 tbs. drained capers2 tbs. fresh lemon juice2 tsp. chopped fresh tarragon

INGREDIENTS

METHOD

51

SPICED STEAMED SHRIMP


1 lb. jumbo shrimp, deveined, with shells intact3 tbs. Cajun spice, blackening spice, Old Bay seasoning, or seasoning of your choice4 thyme sprigsLemon wedges, for serving

INGREDIENTS

1. In the Electric Skillet bring 2 cups water to a boil on MEDIUM heat on dial setting.

2. In medium bowl, toss shrimp with spice and thyme. Transfer to provided steamer rack. Add rack to skillet and cover. Steam shrimp for 4 to 5 minutes, or until pink and opaque throughout and cooked through. Serve shrimp with lemon wedges.

METHOD

52

STEAMED SALMON WITH GREENASPARAGUS AND TARRAGON


1/2 cup dry white wine1 1/2 cups vegetable stock or water1 shallot, thinly sliced1 lemon, thinly slicedFour 6-oz. skinless salmon fillets1 bunch thin green asparagus, woody stems removed2 tbs. extra-virgin olive oil1 tsp. coarsely chopped fresh tarragon

INGREDIENTS

1. In the Electric Skillet, combine wine, stock, shallot, and lemon and bring to a boil on MEDIUM heat on dial setting. Cover with lid and simmer for 5 minutes to blend flavors.

2. Season salmon with salt and pepper and place on provided steamer rack. Add rack to skillet and cover. Steam salmon for 5 minutes, or until it is almost cooked through.

3. Add asparagus, scattering them around salmon on rack. Cover and cook for 2 minutes, or until salmon is mostly opaque and with a rosy center, and asparagus is crisp-tender.

4. Transfer 2 tbs. of steaming liquid to a small bowl. Whisk in oil and add tarragon. Season sauce to taste with salt and pepper.

5. Place a salmon fillet on each of 4 plates. Serve asparagus alongside salmon and spoon sauce over.

METHOD

53

QUICK BLACKENED CATFISH GUMBO

Serves: 4Prep Time: 10 minutesCook Time: 25 minutesMake-Ahead: Blackening spice mixture can be made 1 week ahead, stored airtight at room temperature. Gumbo can be made 1 day ahead, cooled, covered, and chilled. Rewarm covered over low heat.

2 tsp. each freshly ground black pepper, kosher salt, and sweet paprika1/2 tsp. each cayenne, celery seed, dried thyme, garlic powder1 lb. catfish fillets, cut crosswise into 1 1/2-inch pieces4 tbs. canola oil, divided3 tbs. all-purpose flour2 celery stalks, sliced1/2 green bell pepper, sliced2 green onions, white and green parts sliced, separated2 tbs. tomato paste3 cups low-sodium chicken broth8 oz. collard greens, stemmed, coarsely chopped1 tsp. hot sauce2 cups cooked long-grain rice

INGREDIENTS

1. In small bowl, mix pepper, salt, paprika, cayenne, celery seed, dried thyme, and garlic powder. (Alternatively substitute with 2 tbs. purchased blackening spice). Sprinkle catfish with all but 2 tsp. spice mixture.

2. Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add 1 tbs. oil and catfish and sear each side for 3 minutes, or until fish is blackened and just cooked through. Remove catfish from skillet and set aside. Using towel, wipe-out residual oil in skillet.

3. Return skillet to MEDIUM-HIGH heat on dial. Add remaining 3 tbs. oil and flour and cook, stirring frequently, for 3 minutes, or until mixture is brick red in color. Carefully stir in celery, bell pepper, white parts of onions, tomato paste, and remaining spice mixture. Cook 1 minute, or until vegetables are wilted.

4. Add broth, greens, and hot sauce and bring to a boil. Reduce heat to LOW heat on dial and simmer for 10 to 12 minutes, or until slightly thickened. Season gumbo with salt and pepper. Turn off skillet. Gently stir in seared catfish to rewarm.

5. Divide rice and gumbo among bowls. Sprinkle with green parts of onions and serve.

METHOD

54

PERFECT POT ROAST

Serves: 4Prep Time: 10 minutesCook Time: 4 hoursMake-Ahead: Pot roast can be made up to 2 days ahead, cooled, covered, and refrigerated. Rewarm pot roast covered in on MEDIUM-LOW heat for 20 minutes, or until warmed through.

One 3 1/2-lb. beef chuck roast, no taller than 3 inches highAll-purpose flour, for dusting2 tbs. olive oil1 yellow onion, thinly sliced4 garlic cloves, thinly sliced1/2 bunch thyme4 cups reduced-sodium beef broth1 lb. red-skinned potatoes, halved, or quartered if large12 oz. carrots (about 4 medium carrots), peeled, cut into 1-inch pieces

INGREDIENTS

1. Heat the Electric Skillet on HIGH heat on dial setting. Season beef with salt and pepper. Dust beef with flour, shaking off any excess. Heat oil in skillet and add beef. Sear beef on all sides for 12 to 15 minutes in total, or until browned all over. Transfer beef to plate.

2. Reduce heat to MEDIUM-HIGH on dial. Add onions and cook, stirring, for 5 minutes, or until they begin to soften. Add garlic and thyme and cook for 1 minute. Add broth. Return beef to skillet. Cover and reduce heat to a simmer (between MEDIUM-LOW and MEDIUM) on the dial setting.

3. Cook for 2 1/2 hours, turning beef over halfway through cooking. Uncover pan, scatter potatoes and carrots around beef, and cook, covered, basting beef occasionally with pan juices, for 30 to 40 minutes, or until beef is fork-tender.

METHOD

55

CAULIFLOWER FRIED RICE WITH SESAME AND CASHEWS

Serves: 2 to 4Prep Time: 10 minutesCook Time: 10 minutes

1. Add half of cauliflower to food processor and pulse until texture of rice. Don’t over process or it will get mushy. Set aside and repeat with remaining cauliflower.

2. Heat the Electric Skillet on HIGH heat on dial setting.3. When skillet is hot, add both oils. Stir in carrots, celery, white and pale

green parts of onions, ginger, and garlic. Cook for 3 minutes stirring occasionally. Stir in broccolini and peas and cook, stirring occasionally, for 4 minutes. Stir in cauliflower “rice” and soy sauce. Cook for 2 minutes, stirring often, until cauliflower is al dente. Season with salt.

4. Turn off heat and mix in cashews and half of green parts of onions and cilantro. Transfer to plates. Garnish with remaining green onions, cilantro, and sesame seeds. Serve with more soy sauce and Sriracha.

1/2 head cauliflower, bottom trimmed, florets, core, and stems coarsely chopped2 tbs. canola oil1 1/2 tbs. sesame oil2 carrots, peeled, thinly sliced2 celery stalks, thinly sliced7 green onions, thinly sliced, white and pale green parts separated from dark green parts1 1/2 tbs. minced ginger3 garlic cloves, minced1 bunch broccolini, cut into 1-inch pieces3 oz. sugar snap peas, stringed, halved crosswise2 tbs. soy sauce, plus more for serving3/4 cup toasted cashews, coarsely chopped1/2 cup coarsely chopped cilantro2 tsp. toasted sesame seedsSriracha, for serving

INGREDIENTS

METHOD

56

CHICKEN CACCIATORE

Serves: 4Prep Time: 15 minutesCook Time: 1 hour 10 minutesMake-Ahead: Cacciatore can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm over medium-low heat, moistening with water as needed. Stir in parsley and basil just before serving. Recrisp pancetta in skillet over medium-low heat.

2 lb. boneless skinless chicken thighs2 tbs. olive oil8 oz. crimini mushrooms, quartered1 small red bell pepper, diced1/2 yellow onion, thinly sliced4 garlic cloves, minced1/2 tsp. dried oregano1/4 tsp. crushed red pepper flakes

1/2 cup dry white wine1 1/4 lb. fresh very ripe tomatoes(about 5 medium), coarsely chopped3/4 cup reduced-sodium chicken stock6 pitted kalamata olives, coarsely chopped1 tbs. each chopped basil and parsley 1/4 cup freshly grated Parmesan cheese

INGREDIENTS

1. Heat the Electric Skillet on HIGH heat on dial setting. Season chicken with salt and pepper. Add oil then chicken and cook 3 minutes per side, or until light golden brown on each side. Transfer chicken to a medium bowl.

2. Reduce heat to MEDIUM-HIGH on dial setting and add mushrooms to skillet and cook, stirring occasionally, for 5 minutes, or until tender and golden. Add bell pepper and onion and cook, stirring, for 5 minutes, or until tender. Add garlic, oregano, and red pepper flakes and cook 1 minute, or until garlic softens. Add wine and simmer until reduced by half, stirring to scrape up browned bits on bottom of skillet, about 1 minute. Add tomatoes and their juices, chicken stock, and olives. Bring to a simmer then reduce to MEDIUM-LOW heat on dial setting.

3. Return chicken and its accumulated juices to skillet, nestling chicken into sauce. Simmer, covered, for 40 minutes, or until tomatoes melt into sauce. Uncover and cook for 10 minutes, or until sauce thickens slightly. Stir in basil and parsley.

4. Spoon chicken and sauce onto plates. Sprinkle with Parmesan cheese and serve.

METHOD

57

NOTES / REMARQUES

12” DURA-ELECTRIC NON-STICK SKILLET 12” POÊLE … · NOTE: When using your 12” Dura-Electric...

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