At Little Griddle we spend a lot of time thinking about about the types of outdoor cooking that work best on a grill-top griddle or in a skillet over a grill or campfire, and the foods that are delicious right off of the grates, and we've never seen that concept explained in chart form before!
In the interest of better outdoor cooking for everyone, here are the results of the exhaustive outdoor cookware testing that Little Griddle has conducted over the years. Let us know what we should add!
After we made these steaks we ate them, and they were the best steaks that we had ever had. The high heat forms a delicious crust that seals in juices, and the brief cooking time ensures the perfect degree of done-ness. The vegetables were the best vegetables we had ever eaten - garlicky, steaming hot, with that amazing char from the grill. Impressive to guests and deeply delicious, this could become your favorite meal too! To make the garlic-seared vegetables, you will need: - 1 head of garlic, peeled - 1 large white onion, peeled and sliced into half-rings - 12 ounces cremini or portobello mushrooms, cut into 1/2" pieces - 2-3 medium bell peppers, sliced into strips - 1...
We are working on adding product review capability to this web site, but in the meantime we wanted to share some of the early reviews that our new ANYWARE™ outdoor/indoor cookware is receiving from customers who have purchased it. ANYWARE launched on The Grommet on November 10, and we are really pleased to have our products listed on their fantastic web site. According to their customer Karen, ANYWARE "HEATS EVENLY, AND CLEAN-UP IS SO EASY-- 'LOVE IT!" That is amazing to hear - thank you Karen! Grommet customer Kathleen has this to say: "I can't say enough about this superlative cookware. I bought the red 12-inch model, and when it's not in use, I keep it on top of the stove...
Here at Little Griddle, we think a lot about steak. We griddle it for teppanyaki, we slice rib-eye thinly for steak sandwiches, and we even pan-sear it with rosemary-shallot butter. So we hope that you will take our word for it when we say that sometimes, nothing hits the spot better than delicious steak fajitas. Grilled steak fajitas are delicious, but we just love the crust that we can achieve on a skirt steak with our ANYWARE ceramic griddles. It is a major bonus that the peppers and onions don't fall through the grill grates! This is a simple recipe where some time in picking the best ingredients will really pay off. Skirt steak was the cut of meat originally used for beef fajitas in the 1930s, and we...
The chicken breast: weeknight staple, go-to protein, and a lot of the time, kind of boring. Maybe a little dry. Definitely nothing out of the ordinary. What if there was a way to make a piece of chicken exceptionally delicious, and still have it on the table in a half hour on a busy Tuesday night? There is, and it comes down to two words: Pan Sauce. At a basic level, a well-made great pan sauce adds great flavor, moisture and smoothness to a dish. In this easy and extremely delicious recipe, the pan sauce reaches it's full potential. Searing the chicken breasts in our 12" ANYWARE™ skillet seals in moisture, panko crumbs provide excellent crunch, and crispy roasted potatoes balance out the meal...
