I spent the last two weeks in total holiday mode. With my birthday, Christmas, and getting engaged all in the past couple of weeks, it’s been one big celebratory meal! I’ve done very little cooking and a whole lot of eating, so it’s time to get back into a normal cooking/eating schedule again.
I have been in full on grilling mode recently. I can’t seem to get enough of recipes made on the grill! So as the end of summer continues to creep closer, I am trying to get in all of the grilling I can. As much as I would love to grill in the colder months, I’m a wimp and know I just won’t stand out in the cold.
I’ve used indoor counter top grills in the past and really wasn’t thrilled with the cooking results — it didn’t seem to heat up enough to get proper grill marks, all of the juices would flow out of the grill making for a very dry protein, and I’d always under or overcook the meat.
Source: https://optigrill.t-falusa.com/
So when I was contacted to test out the T-fal OptiGrill as part of T-fal’s OptiGrill Blogger Bash, I had some reservations about if this grill would really live up to expectations. Well, I was really pleasantly surprised! What sets the OptiGrill apart is its Precision Grilling Technology that adjusts the cooking time and temperature depending on the type of protein and the thickness of whatever you’re cooking.
Source: https://optigrill.t-falusa.com/
The T-fal OptiGrill has a cooking level indicator with a color changing display that notifies you when your protein has reached rare, medium, or well-done. It also beeps when your food reaches each of the cooking stages. (Keep in mind that if you want your meat to rest before slicing, it continues to cook. So if you wanted a steak at medium rare and planned to let it rest for 5 minutes, you should probably take it out when the OptiGrill hits the “rare” notification.)
Source: https://optigrill.t-falusa.com/
The grill comes pre-programmed with 6 settings that adapt cooking temperature and times for different types of food: burger, poultry, sandwich, pork/sausage, red meat, and fish/seafood. There is also a frozen food function button so that you can cook your protein even when frozen; just push the snowflake button and then one of the 6 pre-programmed buttons. The grill will defrost and cook the protein in one easy step! When cooking fruits and veggies, just use the manual mode, which allows you to determine when the food is done cooking. The OptiGrill also takes into account the thickness of your food using an integrated thickness sensor so that the protein is fully cooked correctly.
The grill is made of brushed stainless steel with die-cast aluminum plates with a non-stick coating. The plates are removable for easy cleaning and are even dishwasher safe. The plates are angled so that drippings can flow into the removable drip tray, which surprisingly doesn’t leave the meat tough, dry, or chewy.
Want to see the grill in action? I decided to test it out with a yummy recipe from Cooking Light that uses both chicken thighs and chicken breasts. Chicken is so easy to overcook leaving a dry meal so I thought it would be a perfect way to test what this grill can really handle. This recipe also includes grilled pineapple so I was able to test out the manual setting as well. I made the marinade from this recipe for Jerk-style Chicken and the salsa from this recipe for Jerk Chicken with Grilled Pineapple Salsa.
I also am giving away one T-fal OptiGrill to one lucky reader, courtesy of T-fal OptiGrill! Details below the recipe.
Note: I was sent a T-fal OptiGrill to test for this review. T-fal is also offering one I Can Cook That reader the chance to win their own T-Fal OptiGrill. All opinions are my own.
Ingredients:
1 teaspoon grated lime rind
1/4 cup fresh lime juice plus 1 tablespoon, divided (about 3 limes)
1 tablespoon ground allspice
1 tablespoon brown sugar (substitute 1 tablespoon molasses to make paleo)
A while back, I was given the opportunity to visit Davio’s Northern Italian Steakhouse. Naturally, I jumped at the chance. Davio’s has been a staple in the Philadelphia food scene for a while now. Located in Rittenhouse Square, Davio’s still seems to be a bit of a hidden gem due to it’s location on the second floor of a building, although it isn’t difficult to find (the entrance on 17th Street is clearly marked).
The restaurant is known just as much for it’s service and ambiance as it is it’s delicious food. The staff really know how to make your night feel special. The dining room’s large windows and tall ceilings add to the traditional and comfortable feel of the restaurant — it is located in the historic Provident Bank Building. The space is also equipped with a bar that I hear is quite a popular destination for happy hour.
My entire meal was absolutely delicious. Every dish seemed to be better than the last! I have included a run down of everything we ate (we basically needed to be rolled out of the building) and I also wanted to try my hand at one of the specials they were serving that night: A Grilled Octopus Salad over Arugula.
My version is heavily based on Davio’s with a few changes: Davio’s also included chorizo in their version (yum!) and used yellow peppers rather than red. This was my first time working with octopus so it was a little nerve wracking but turned out amazing!
Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Fish with Pineapple Salsa and Tomato Avocado Salad that sounded like the perfect warm-weather dinner.
I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.
I have to admit, kale is really not my favorite green. It tends to, well, taste like a leaf. So I was intrigued when I came across this recipe for Crispy Coconut Kale on Food 52 by Ashley Couse of Bloom & Nourish. The recipe pairs the kale with oven-roasted salmon, spicy sweet potatoes and creamy coconut rice. I couldn’t wait to try these flavors together!
Note: This recipe for Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice is gluten free and is thisclose to being Paleo. To make it Paleo-friendly, just do not make the rice.
Ingredients:
1 cup jasmine rice, uncooked (omit to make paleo)
1 can (13.5 oz) coconut milk
1/3 cup water
1/2 teaspoon sea salt
1/3 cup coconut oil, melted
1 teaspoon toasted sesame oil
2 tablespoons coconut aminos
1 tablespoon Sriracha
3 sweet potatoes, peeled and cubed
1 teaspoon paprika
1 tablespoon coconut oil, melted
1 bunch lacinato kale, ribs removed and sliced into strips
I have somehow never even attempted Julia Child’s Boeuf Bourguignon. I must have skipped over that week during JC100. This dish is easily adapted for a slow cooker because it is a stew recipe that takes quite a long time to cook. This Slow Cooker Boeuf Bourguignon is a classic French comfort food, which cooks chunks of beef in a red wine-beef broth with garlic, onions, and carrots. The recipe I used is adapted from a new cookbook called The 163 Best Paleo Slow Cooker Recipes (100% Gluten-Free) by Judith Finlayson. I personally do not follow a Gluten-Free or Paleo diet (something that is probably glaringly apparent with my dairy and gluten filled posts) but have friends that do for various reasons. I wanted to learn more about Paleo and what exactly it entails so that I can hopefully post some Paleo friendly and Gluten-free recipes in the future. So what is Paleo? The general idea behind it is to eat like hunter-gatherers from the Paleolithic Age,or basically eat things in their natural state. So it is a protein-rich diet that limits carbs that are low in starch (fruits, veggies). Grains, legumes, refined sugars, and other processed foods are all not consumed on the Paelo diet. The diet also favors organic foods and meats that have been grass fed. Boeuf Bourguignon is honestly mostly Paelo to begin with. Only a few minimal changes have to be made (no traditional butter, sorry Julia). And instead of serving the stew with pasta, potatoes, or rice, the dish is just enjoyed as is. I kept to the recipe in the cookbook for the most part but did edit it ever so slightly to include the lovely mushrooms I picked up at the Kennett Square Mushroom Festival this weekend. I also substituted in Herbes de Provence because I couldn’t find my thyme anywhere. Ingredients (Serves 4):
1 tbsp clarified butter (Ghee) – make sure its organic and comes from grass fed cows (or olive oil to make dairy free)
4 slices uncured bacon, cut into 1/2 inch pieces
2 lbs grass fed beef, cubed
1 lb assorted mushrooms (I used beech, oyster, and trumpet)
2 white onions, thinly sliced
3 carrots, peeled and thinly sliced
2 cloves garlic, minced
1 tsp Herbes de Provence
1 bay leaf
1/2 teaspoon sea salt
1/2 teaspoon cracked black peppercorns
2 cups organic dry red wine
1/2 cup beef stock (make sure there is no sugar added)
If you follow me on Twitter or Instagram, you may be aware that I went to the most piggy event I’ve ever been invited to, Cochon EPIC, back at the end of July. I went through a considerably long stage in my life where I absolutely refused to have any kind of pork product: no ham, no ribs, not even bacon. As I began cooking for myself, I realized that pig wasn’t nearly as awful as I thought and have since slowly started incorporating it back into my life (although I still don’t fully get ham and probably still need some time before I decided to try it.)
Anyways, going to this event was a big deal for me. I was about to eat pig, and basically nothing but pig, for an entire event. I couldn’t pass up this challenge especially when Crispin Cider offered me a ticket! One thing I’ve definitely learned in cooking is that there is rarely an ingredient I actually don’t “like.” I may not like the preparation, but to discount an ingredient entirely isn’t fair. So what better way to give pork a chance than with some of the best local chefs preparing it? “EPIC” is the perfect way to describe this event. It was absolutely insane. The chefs used all parts, and I really mean all parts, of the pigs to deliver outrageous treats for attendees: pork-fat matzo balls, cured pork loin “lox,” pork blood waffles, pork snow cones, and naturally, a scrabble bar (we are in Philly after all). I also was completely star struck to see all these amazing chefs in one location: David Katz, Kevin Sbraga, Marc Vetri, Jason Cichonski and more! I grabbed a Crispin cider to wash all the porky goodness down and was really pleasantly surprised by the taste. It is, well, crisp, and really refreshing. I tend to think of cider as a fall beverage, but Crispin easily translates into a summer drink as well. And it pairs wonderfully with pork. So naturally, I needed a bit of a break from pork after the event, but I couldn’t stop thinking about making a dish with pork and Crispin Cider. I found a recipe for Slow Cooker Pork and Cider Stew on the Whole Foods website and used it as a base for my recipe below.
