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The Best Burger Recipes
September 3, 2020

Grill Momma Newsletter

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About

I’m Melissa, a food blogger and full-time pharmacist. I live in upstate New York where I love to cook for my family and friends. Let’s have fun and make something delicious together! Learn More

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Recent Posts

Surf and Turf Recipe Ideas
How to Make Beef Wellington
Coconut Shrimp With Dipping Sauce
How to Cook Standing Rib Roast
Steak Bites Appetizer with Cheese Sauce

grillmomma

Sauerbraten made on my @hestanhome range is my ide

Sauerbraten made on my @hestanhome range is my idea of perfect comfort food. In fact, I’ve always been a bit obsessed with sauerbraten as it’s just so delicious! Instead of the homemade spätzle I usually make, I cooked some fresh pappardelle pasta from @wildgrainbox and added some fresh grated nutmeg and scallion. I also baked a loaf of Wildgrain harvest sourdough bread in my range to eat with it. Wildgrain is a subscription bake or cook from frozen artisanal breads, pastries and pastas. They are a team of only five baking and creating products that are shipped frozen then you cook at home. They sent me a box to try and I’m currently obsessed. I’ve made the ciabatta, this sourdough and the pappardelle this week alone. My mother always said she “could make a meal out of a great loaf of bread” and I couldn’t agree more. I just don’t have the time to make bread from scratch anymore so this is just perfect for me. If you’re interested in getting your own box, there’s a link in my bio which will give you $10 off. Trust me on this one, it’s excellent! #HestanPartner #hestan #sauerbraten #pappardelle

Regardless if your love is someone special or your

Regardless if your love is someone special or your own family or friend, this Valentine’s Steakhouse Dinner package from @omahasteaks is sure to warm their heart! #ad It’s not too late to get this package shipped in time for Valentine’s Day if you order soon. The best part? The steaks take under 10 minutes to cook and the sides are cooked at the same temperature in the oven. It doesn’t get easier than that.
This package includes:
4 (5 oz.) Private Reserve® Ribeye Crown Steaks
4 (3.75 oz.) Steakhouse Hash Browns
2 (11 oz. pkgs.) Creamed Spinach
2 (16 oz. pkgs.) Lobster Bisque
6-inch Raspberry Swirl Cheesecake
Signature Seasoning (3.1 oz.)
4 oz. pkg. Seasoned Butter Sauce To shop visit https://shrsl.com/2s9mh or see link in bio.
#omahasteaksambassador #omahasteaks #valentinesday2021

Surf and turf can encompass a number of different

Surf and turf can encompass a number of different combinations of both beef and seafood. If you can use a little guidance and reassurance that making your own at home is easy, then my new blog post is for you! Whether cooking inside on my @hestanhome range or grilling outdoors, I guide you how to cook the perfect surf and turf for yourself or those you love. If you have any questions on cooking beef or any seafood drop them in the comments. https://grillmomma.com/2021/01/31/surf-and-turf-recipe-ideas/ #HestanPartner #Hestan #surfandturf #steakandseafood

A strip steak and a filet sizzling away on my @hes

A strip steak and a filet sizzling away on my @hestanhome range because dueling steaks is so much better than dueling banjos! The dual-flow burner system on this stunner goes from 500 to 23,000 BTU. If you notice, I actually have the heat on low and I’m still getting that cast iron to searing temps. Once the steak hits the skillet I turn the temp up slightly as the skillet cools slightly afterwards. I wanted to note this because often people ask “what temperature do I cook at on a stove?”. The truth of the matter is, low on this incredible range might be a medium on someone else’s. Not only do I have a low setting but also a high and low simmer setting. This burner can go from the gentle flame up to a roaring inferno to get the largest of pots boiling in no time. The moral of the story is, know what setting to have your particular stove on to get your skillet a certain temperature. #Hestan #HestanPartner #finex #butterpat #castironcooking #castironskillet

Shrimp scampi and strip steak cooked in cast iron

Shrimp scampi and strip steak cooked in cast iron on my @hestanhome range. A little surf and turf therapy goes a long way after a very long week at work. New surf & turf blog post coming soon! #HestanPartner #Hestan #surfandturf
#wevegotyourplates

It’s International Sous-Vide Day! In partnershi

It’s International Sous-Vide Day! In partnership with @cuisinesolutions I made a double cut pork chop with a spicy roasted cherry pepper tomato sauce. Cuisine Solutions has been the authority on all that is sous-vide since 1974. They are a valuable resource for everyone regardless of whether you are a beginner or master chef. Head to their website to sign up for helpful tips and product information. Bookmark this recipe for future reference if you’d like! Double Cut Sous-Vide Pork Chops with Spicy Roasted Red Cherry Pepper Sauce Ingredients:
Chops:
2 double cut pork chops
Fresh oregano
Fresh garlic
2 tbsp butter
Kosher salt Sauce:
3 red cherry peppers (only use 1 in sauce)
1 small yellow or white onion finely chopped
4 cloves garlic minced
2 tbsp olive oil
1 tsp kosher salt (plus more to taste)
1/2 tsp fresh ground pepper
1 tsp white sugar
1 28oz can quality crushed tomatoes
1 tbsp chopped fresh oregano. Directions:
If possible, 2-3 hrs ahead of time, season all sides of pork chops with kosher salt and place on an elevated rack uncovered in the refrigerator. Prepare sous-vide to cook at 135°F. In bag, place pork, butter, garlic and a few sprigs of oregano. Remove air from bag and seal. Place in sous-vide for 1 1/2-2 hrs. As pork cooks prepare sauce. Cut 3 red cherry peppers nearly in half but leave attached at one end. Toss in olive oil. Roast in oven at 450°F for 15 min, flipping part way through. Remove from oven to cool. In heavy bottomed sauce pan over medium heat, sauté onion in olive oil until translucent. Add garlic. Stir frequently, cook for 30 seconds until fragrant being careful not to burn. Add tomatoes, salt, sugar, pepper, 1 chopped roasted red cherry pepper and cook on low stirring frequently. Cook until sauce has thickened to your liking. Taste and season accordingly with salt & pepper. Turn off heat and hold until chops are finished. Remove chops from bag and place onto plate. Pat all sides dry with paper towels. Sear in hot skillet with high smoke point oil, ghee, clarified butter etc. until browned nicely on both sides. Serve with sauce. Garnish with cherry pepper.
#InternationalSousVideDay #ILOVESOUSVIDE

24oz lobster tail from @lobsteranywhere cooked in

24oz lobster tail from @lobsteranywhere cooked in my @hestanhome range. I preheated the range to 425°F and cooked it until internal temp was 140°F. Prior to putting it in the range I basted it with @bannerbutteratl smoked sea salt butter and fresh parsley. I also basted it twice while cooking. These big guys need a little extra cook time so I prefer to be generous with the basting and cook at 425° rather than 450° to lessen the chance of drying the tail out. The result, a perfect tail fit for two. That isn’t a regular plate either! That’s a serving platter from @caskatatableware! These tails are always so much fun to cook.
#HestanPartner #Hestan

When your lobster tail from @lobsteranywhere is as

When your lobster tail from @lobsteranywhere is as big as your boy. Oh, and he’s 5’10” so that’s one big tail. These bad boys are 20-24oz cold water tails from the North Atlantic and come off of 7-8lb lobsters! https://shrsl.com/2qph5
#lobstertail #lobsteranywhere

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