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Old 06-15-2007, 04:25 PM   #1
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Help me break in my new saute pan!

i've been eyeing the 6 qt. all clad stainless steel saute for a long time, but the price seemed ridiculous for my cooking expertise at around $175, on sale.
then on a recent trip to costco, i saw the tramontina 5 qt. stainless steel saute for around $30 and bought it.

so far, it's sat on top of the stove until i can make room somewhere so that it won't get dinged up. i've been thinking of a good inaugural dish to make in it, but then i thought everyone here might have a favourite dish that utilizes such a pan.

so, what's your favourite recipe for a fairly large, covered, stainless steel saute pan, aka a chicken fryer.

(all of the wise guys can relax, i know, "how about fried chicken". ok, how about a recipe. )

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Old 06-15-2007, 04:27 PM   #2
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Sausage & Peppers.....is there truly anything else?
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Old 06-15-2007, 04:32 PM   #3
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I just used 5 quart sauté pan last week-end to make chicken cacciatore. The chicken was excellent, as expected, but the durn pan won't fit in the dishwasher!
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Old 06-15-2007, 04:57 PM   #4
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bucky, I've got a Calphalon one similar to what you're talking about (ss with a lid- from the clearance shelf at BB&B).

You can make tons of stuff. Stir-fried rice comes out great, as does spag sauce, fish, gravy - plus, it can go in the oven after you've flashed anything.

Just play around with it.
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Old 06-15-2007, 05:01 PM   #5
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Hey, you're a Joisey boy. Make some braciole baby!

And how about them Red Sox!
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Old 06-16-2007, 09:07 AM   #6
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i don't think they'll fit in the pan, i.c...

hey, we're on the same wavelength here. i bought some pork shoulder, some of which is just waiting to be trimmed and pounded into scallopini for brasciole.

the rest of the pork will be cubed and made into souvlaki on the grill. hmmm, does the term souvlaki mean the way it's served, with greek-ish salad on a pita with tsatsiki? or is it just the name for grilled and or marinated chunks of meat?

anyone? anyone? beuhler?



caine cacciatore, either veal or chicken, is definitely on the list of things to make. do you make it with chicken on the bone, or boneless? and what kind of mushrooms do you use? (you seem like a real funghi! ) i prefer sliced baby bellas over white.

jeekinz, i'm gonna have to learn salsicce con pepperoni all over again, this time in stainless steel. i've almost perfected it in my emerilware non-stick saute, but there'll be some changes with ss.
can't wait for the tomatoes to come in this summer.
btw, i don't think you're allowed to live in new jersey if you can't make a good sausage-n-peppers.


'bug, experiments to commence this week as i'm on vacation. yay!
i love pan gravies from deglazing bits, so that's the first test.
the flied lice sounds interesting. i've only made a few in a wok, which weren't very good. do you add egg?
i'm going to try making my first risotto in it next week. wish me luck.
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Old 06-16-2007, 09:56 AM   #7
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I can't even count all the things I make in my 5 1/2 quart deep sauté! But this weekend, I'm making this!

Burgundy-Style Rabbit, My Way

makes 4 servings

6 ounces red onion finely chopped
6 ounces green pepper finely chopped
6 ounces celery finely chopped
1 small hot pepper, seeded, deveined and finely chopped
2 cloves garlic, finely chopped
1 3-pound (fresh) rabbit cut into 6 pieces
3/4 cup flour
2 1/2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon mace
1 cup chicken stock
1/2 cup Dijon mustard
1 teaspoon crushed brown mustard seed
2 cups red wine (such as Côtes du Rhône)
1 cup water
1/4 teaspoon crushed red pepper flakes
1 teaspoon sea salt
1/4 cup Cognac
1 basket pearl onions

1. Dredge rabbit pieces in flour mixture. Heat the olive oil in a deep-sided sauté pan. Sear rabbit on all sides to brown very well. Remove from pan and keep warm.
2. Sauté vegetables in the same oil until soft.
3. Blend the mustard and crushed seeds into the chicken stock. Add all the liquid to the pan. Add the salt and crushed red pepper. Return the rabbit to the pan. Cover tightly and allow to braise for 1 hour, or until very tender.
4. Remove rabbit from pan. Raise heat and cook liquid down to one half. Purée vegetables in sauce in a food processor fitted with the metal blade.
5. Return sauce to pan and add 1/4 cup Cognac. Add 1 basket of pearl onions (peeled and trimmed) and allow to simmer for about 10 minutes, or until onions are tender. Return rabbit pieces to sauce to reheat and coat well with the sauce.

Teacher’s Tip: Serve with buttered noodles or mashed potatoes to sop up all the delicious sauce.

Wine Tip: I like to serve a luscious red Burgundy with this …. such as a Nuit St. George. Perhaps a peppery Shiraz from the Barossa Valley or a Châteauneuf-du-Pape would stand up to the assertive flavors a little better, but if you choose a bold Bourgogne, it won’t let you down!
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Old 06-16-2007, 10:11 AM   #8
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oh man! thanks a million, chef june.

i wuv wabbit. i'll have to make it and not tell the wife what it is until she has a few bites.

and the pearl onions in the sauce does it for me. thanks again.

btw, where do you get your rabbit? in the city, or in joisey? i have to see if the goffle road poultry farm sells fresh rabbit.
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Old 06-16-2007, 10:59 AM   #9
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If it's ovenproof, I'd have an indoor clambake, & make corn on the cob, on the side:

http://recipes.betterrecipes.com/bet...Id=00000002514
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Old 06-16-2007, 11:16 AM   #10
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thanks mish. copied, pasted. definitely on my 'things to make this summer" list.

it is ovenproof. that's the main thing that i was looking for; that it had ss handles instead of the "oven proof" material that only goes up to 450 or 500. i know i'd melt the sucker the first time i was distracted.
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