SHOP MEAT THERMOMETERS

SHOP MEAT THERMOMETERS

Recipe

Country Style Salmon

Category: Recipe

Ingredients

  • 2 lemons, thinly sliced
  • 1 large salmon filet (about 3 lb.)
  • Kosher salt
  • Freshly ground black pepper
  • 6 tbsp. butter, melted
  • 2 tbsp. honey
  • 3 cloves garlic, minced
  • 1 tsp. chopped thyme leaves
  • 1 tsp. dried oregano
  • Chopped fresh parsley, for garnish

Directions

  1. Preheat the oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer.

  2. Season both sides of the salmon with salt and pepper and place on top of lemon slices.

  3. In a small bowl, whisk together butter, honey, garlic, thyme, and oregano.

  4. Pour over salmon then fold up foil around the salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened. Make sure that it is cooked by checking it with the thermopro thermometer.

  5. Garnish with parsley before serving.

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Chicken Skewers

Category: Recipe

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 4 cloves garlic (minced)
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small red onion (quartered into 1-inch pieces)
  • 1 small zucchini (ends trimmed and sliced into 1/2-inch)
  • 1 red bell pepper (seeded and cut into 1-inch pieces)
  • Vegetable oil (for grilling)

Directions

  1. Cut the chicken breasts into 1-inch pieces and place in a large bag, or bowl.

  2. In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, salt, and pepper.

  3. Pour over the chicken and stir. Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.

  4. Preheat the grill to medium-high heat (about 375 degrees F). Brush the grill grates with vegetable oil.

  5. Thread a piece of chicken onto the skewer. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you’ve reached the end of the skewer, ending with chicken.

  6. Grill the chicken until fully cooked through and the juices run clear, about 10 to 15 minutes, turning the skewers every few minutes so that each side has grill marks. Make sure that it is cooked by checking it with the thermopro thermometer.

  7. Transfer to a serving plate and squeeze the lemon over the top. Serve warm on your board.

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Olive Oil Confit Chicken With Onions

Category: Recipe

Ingredients

  • 8 skin-on, bone-in chicken thighs
  • 1 lemon, thinly sliced into rounds, seeds removed
  • 1 teaspoon fennel seeds
  • 6 sprigs rosemary, divided
  • 2 1/2 teaspoon kosher salt, plus more
  • Freshly ground black pepper
  • 1 1/2 pounds baby Yukon Gold potatoes, scrubbed
  • 12 ounces cipolline onions, peeled
  • 4 to 4 1/2 cups extra-virgin olive oil

Directions

  1. Toss chicken thighs, lemon slices, fennel seeds, 4 rosemary sprigs, and 2 1/2 tsp. salt in a large bowl to combine, then season generously with pepper. Cover and chill for at least 12 hours and up to 1 day.
  2. Let the chicken come to room temperature, 20–25 minutes.
  3. Place racks in top and middle of oven; preheat to 275°F. Arrange potatoes and onions in a large Dutch oven or other heavy pot and season with salt. Transfer chicken mixture to pot, scraping in any stray fennel seeds, and arrange chicken thighs, skin side up, over potatoes and onions in a single layer. Pour in 4 cups of oil. It should come to just over the top of the chicken; if the pieces aren’t quite submerged, add the additional 1/2 cup oil. Cover the pot and place it on the middle rack in the oven.
  4. Bake chicken, adding remaining rosemary sprigs after 1 hour, until meat is very tender but not quite falling off the bone, 2 to 2 1/2 hours. Let sit until pot is cool enough to handle, 25–30 minutes.
  5. Meanwhile, heat the broiler. Use tongs to carefully remove chicken from the pot and place, skin side up, on a rimmed baking sheet. Transfer potatoes to baking sheet, arrange around chicken. Broil until chicken skin and potatoes are browned and crisp, about 5 minutes. Let rest 5 to 10 minutes on a baking sheet. Remember to check the internal temperature with your thermopro thermometer.
  6. While the chicken and potatoes are under the broiler, transfer onions, lemon slices, and rosemary to a platter. Strain oil through a fine-mesh sieve into a large measuring glass.
  7. Use a fork to lightly smash potatoes, revealing some of their creamy interior. Season with more salt. Transfer chicken and potatoes to a platter with reserved onions, lemon slices, and rosemary sprigs. Drizzle with some of the strained oil (save the rest for another use).
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Kung Pao Chicken

Category: Recipe

Ingredients

  • 1/4 c. soy sauce, divided
  • 1 tbsp. rice wine (or white wine)
  • 3 tsp. cornstarch, divided
  • 1 lb. chicken breast, chopped into 1″ pieces
  • 1/4 c. low-sodium chicken broth
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. hoisin sauce
  • 2 tsp. sesame oil
  • 1 tsp. garlic chili paste
  • 1 tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 3 green onions, finely sliced
  • 1/3 c. Chopped peanuts

Directions

  1. In a medium bowl, combine 1 tablespoon soy sauce, rice wine and 1 teaspoon cornstarch. Whisk until smooth then add the chicken and toss to coat. Marinate 15 minutes.
  2. Make sauce: In a small bowl, whisk together remaining 3 tablespoons soy sauce, remaining 2 teaspoons cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil and garlic chili paste. Whisk until evenly combined.
  3. In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through, about 10 minutes. Remove from heat.
  4. Add more oil, if necessary, and add the bell pepper. Cook until tender, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute more. Check the temperature with a thermopro thermometer.
  5. Return chicken to the skillet and pour in sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  6. Stir in green onions and peanuts. Serve immediately.
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Baked Lamb

Category: Recipe

Ingredients

Lamb Marinade

  • 6 tbsp olive oil
  • 4 tbsp harissa paste
  • 4 garlic cloves , minced
  • 1 lemon , zest and juice
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 2 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp garlic granules

For the lamb

  • 2 boneless legs of lamb (butterflied lamb) 900g | 2 pounds each
  • sea salt to season
  • Lemon wedges to serve

Directions

  1. Preheat the oven to 180° (350°F).
  2. Brush a griddle pan with oil, heat and sear the lamb for 4 minutes per side, pressing down so that it browns evenly. This may be quite smoky so open a window or turn an extractor fan on.
  3. Transfer the lamb onto a rack set over a roasting tin. Cook for 30 minutes then check the temperature of your lamb. Continue cooking for another 10 minutes or longer, depending on size. Rest before serving.
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Roasted Cod

Category: Recipe

Ingredients

  • 6 medium red, orange, and/or yellow bell peppers, or a mix
  • 6 Tbsp extra-virgin olive oil, divided
  • Kosher salt, freshly ground black pepper
  • 4 garlic cloves, smashed
  • 2 Tbsp sherry vinegar or red wine vinegar
  • 1 tsp crushed red pepper flakes
  • 1 (1 1/2-lb.) skinless cod filet
  • 1/2 small red onion, thinly sliced
  • 1/4 C coarsely chopped parsley
  • 2 Tbsp capers, drained
  • 1 red chili, for garnish
  • Crusty bread (for serving)

Directions

  1. Preheat your broiler to high heat and, if necessary, move your rack into position. Halve the peppers long ways. Remove the stems, pith, and seeds.
  2. Coat the peppers with 3 Tbsp of the olive oil. Sprinkle them with salt and pepper, and place them face down on a lined, rimmed cookie sheet.
  3. Broil the peppers until the skins are well charred for 10 minutes.
  4. When the alarms sound, check the peppers. You want them to have lots of char all over, but they needn’t be completely black. If not charred yet, reset the timer for a couple minutes and continue broiling.
  5. Place the peppers in a large bowl and cover with plastic wrap. Allow them to sit in their own steam on the countertop for 10 minutes while the skins soften.
  6. Meanwhile, reduce the heat of your oven to 300°F (149°C) and move your rack to the lower third of the oven.
  7. When the peppers have rested, peel their skins off. They should come off with little difficulty. It’s ok if some skin remains on the peppers.
  8. Tear the peppers into ½” wide strips and place in the bottom of an oven-safe casserole or baking dish along with the juices that have accumulated in their resting bowl.
  9. Add the garlic, vinegar, pepper flakes, and, if needed, some salt. Toss to combine. Nestle the cod in among the peppers with the thin tail section tucked underneath the midsection of the filet.
  10. Drizzle on 2 Tbsp of the olive oil and season the filet with salt and pepper. Cook the fish until its thicker part reaches a temperature of 140°F. It should take up to 35 minutes.
  11. While the fish cooks, combine the thinly sliced onions, parsley, capers and the rest of the oil in a bowl. Season with salt.
  12. Once the fish is cooked, allow it to rest, then top with the caper and onion mixture.
  13. Garnish with thinly sliced red chili and serve with crusty bread for mopping up the delicious liquid in the bottom of the pan.
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Roasted Pork

Category: Recipe

Ingredients

  • 3 1/2 to 4 pounds boneless pork shoulder roast

For the Spice Rub:

  • 1 teaspoon dried crushed red peppers
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon ground white pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar

Directions

  1. Preheat the oven to 500 F. Mix all of the spice rub ingredients together in a small bowl to form a paste.
  2. Use a basting brush or spoon to coat the roast. (You might have some left over, depending on the size of your roast.)
  3. Place the seasoned pork shoulder on a rack in a roasting pan and transfer it to the oven.
  4. Roast for 20 minutes. Lower the heat to 250 F and cook until your probe thermometer reads 140 F, which will take another hour or so. The exterior of the roast should be a beautiful brown color.
  5. Remove the roast from the oven, cover it loosely with foil, and let it rest for 15 minutes, during which time the temperature will continue to rise until it reaches the target temperature of 145 F.
  6. Slice and serve.
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Grilled Salmon

Category: Recipe

Ingredients

  • 1 ½ pound salmon filet
  • olive oil, as needed for brushing
  • kosher salt, (to taste)
  • black pepper, (to taste)
  • 4 lemon wedges

Directions

  1. Cut the salmon into 2 ½ to 3-inch filets.
  2. Wrap in paper towels and refrigerate for 15 minutes.
  3. Brush each side with olive oil and season with salt and pepper.
  4. Preheat the gas grill to high, clean and oil the grates.
  5. Place fish on a diagonal, skin-side up. Cover and cook for about 4 to 5 minutes.
  6. Flip, cover and cook until the desired doneness is reached. Check the doneness with your thermopro thermometer. For reference, it should be 125ºF (52ºC) for medium-rare, 140ºF (60ºC) for medium.
  7. Serve with lemon wedges.
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Mixed grill

Category: Recipe

Ingredients

  • 2 Portuguese chorizo sausages
  • 4 chicken thighs
  • 4 lamb chops
  • 4 filet mignon steaks
  • 2 lemons, halved
  • 1 cup of chimichurri sauce
  • 1 cup of mango salsa
  • 1 cup of kimchi
  • salt and pepper to taste
  • chopped fresh mint for garnish

Directions

  1. Bring meat to room temperature for about an hour before grilling. Sprinkle chicken, lamb and filets with salt and pepper, rubbing them into the meat. Cut lemons in half.
  2. Preheat barbecue to 500°F. Turn off the heat source on one side of the barbecue, and use that side to grill each type of meat to desired doneness. Begin by grilling the sausages, which should take about 6 minutes. Grill the lemon halves, cut-side down, on the grill for about 5 minutes. Transfer cooked sausage to a service platter and lightly cover with tin foil to keep warm as you continue grilling the remaining meats.
  3. Cook the chicken thighs for 8 minutes or until completely cooked before transferring to a foil covered platter. Cook the lamb chops, 6 minutes for medium-rare, 8 minutes for well-done and transfer to a service platter. End by cooking the filet mignon 2 minutes per side for medium-rare, 3 minutes per side for well-done. Remember to check that everything is cooked with your thermopro thermometer.
  4. Arrange the cooked meats in an attractive manner on a service platter with grilled lemons. Sprinkle it with chopped mint and serve with your favorite side dishes and suggested condiments.
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Chicken Wings

Category: Recipe

Ingredients

  • 4 lbs. chicken wings
  • Peanut oil, as needed for frying
  • 1 cup Frank’s Red Hot sauce
  • 1/2 cup butter, cut in pieces
  • Chunky bleu cheese dressing, as desired for dipping
  • Celery sticks

Directions

  1. Heat peanut oil in dutch oven (no more than half-full to avoid bubbling over!) over medium-high heat until it reaches 350°F (177°C), monitoring the temperature with your Thermometer.
  2. Pat chicken wings completely dry with paper towels.
  3. Using a slotted spoon or spider, add some of the chicken wings into hot oil and fry for 7-10 minutes. Be sure not to crowd the pan. Adding too many wings at once will dramatically drop the temperature of your oil and risk a boil-over. You’ll need to fry in 2-3 batches.
  4. While the wings are cooking, heat the hot sauce in a small pot over medium-low heat, checking it with your Thermometer until it reaches 110°F (43°C). Remove from heat.
  5. Whisk one or two pieces of butter into the hot sauce until completely melted.
  6. Add the rest of the butter and whisk until all the pieces have melted. Set aside.
  7. When your 7-minute timer goes off, quickly spot-check the internal temperature of a few chicken wings with an instant-read digital thermometer like ThermoPro TP19, to make sure it has reached 165°F (74°C). Remove from the hot oil with a slotted spoon or spider and transfer to a sheet pan lined with paper towels or a cookie sheet with a cooling rack to drain excess oil. The wings will be crisp on the outside, juicy on the inside.
  8. Allow the oil temperature to come back up to 350°F (177°C) before adding more wings.
  9. After all of the wings are cooked and drained, place them in a large bowl, add hot sauce, and toss to coat. Grab plenty of napkins, serve with bleu cheese dressing and celery sticks.
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It’s time to bring out the grill and get cooking.