Chef Renee Chodkowski joined us in the FOX 2 Cooking School to share with us a new way to make omelettes -- in a freezer bag.
GREAT FOODINI INDOOR/OUTDOOR FREEZER BAG OMELETTES
2 large eggs per bag
1 Ziploc freezer/quart-size bag for each person
Additional ingredient ideas : Any veggies, plus grated cheese, chopped ham, bacon, sausage, or any other omelette fillings.
1. Put a large pot of water on the stove to come to a rolling boil.
2. Write names on the bag with permanent marker.
3. Crack 2 eggs into each bag, seal bag, and shake to break up the eggs well.
4. Each person then adds in any selection of ingredients they enjoy to their bag of beaten egg.
5. Make sure to press the air out of each bag before zipping closed.
6. Place the bags into the boiling water for 13 minutes. You can usually cook 6-8 omelets together.
7. Open the bags, and roll each omelet out onto a dinner plate.
Perfect for Great Foodini's Marinades and Glazes
Choice or combination of meats: Choice or combination of veggies:
Chicken green pepper yellow pepper
Beef red pepper cherry tomato
Pork Mushrooms yellow squash
Shrimp Zucchini Little potatoes
Alternate meat pieces with veggie pieces on skewers. If using bamboo or wood skewers, soak in water for 20 minutes before to prevent burning.
NOTE: When cutting meats for skewers - be sure to cut into equal size pieces to ensure thorough cooking.
NOTE: When threading meat and veggies on skewers, be sure not to thread the items on too tightly - you want the meat to be cooked evenly and when the pieces are threaded too closely the heat can't penetrate the meat and veggies.
Once shish-kebabs are made you may marinate them in a choice or marinades or simply italian salad dressing! Grill until meat has reached desired doneness.
GREAT FOODINI'S ORIENTAL GLAZE FOR CHICKEN OR PORK
Chicken or pork - any pieces
GLAZE: ¼ c water 2 t lemon juice
¾ c soy sauce 1 T sesame oil
1/3 c sugar
1/2 t garlic powder
Bring water, soy sauce and sugar to a boil, stirring occasionally. Lower heat and simmer on medium approximately 3 minutes. Stir in garlic powder, lemon juice and sesame oil, remove from heat. Bring to room temperature. Marinate meat for several hours, basting while grilling or baking if desired.
Grill or bake meat until juices run clear.
GREAT FOODINI'S BOURBON AND BROWN SUGAR DIJON GLAZED SIRLOIN
½ cup brown sugar 1 teaspoon prepared Dijon mustard
½ cup bourbon ½ teaspoon sea salt and pepper to taste
2 to 4 lbs sirloin, or other steak
Combine brown sugar, bourbon, Dijon, salt and pepper in one gallon zipper bag. Seal and squeeze with hands to combine. Add steak and marinate 6 to 12 hours for sirloin, or just 2 or 3 for more tender cuts.
Grill as desired. For appetizer, slice thinly across the grain.