February 2015 Volume 3, Issue 2| Test the Creative Limits with Seltmann No Limits Porcelain

Push the Limits with No Limits Porcelain.

Last March we featured Seltmann Weiden Porcelain in our newsletter for the first time. You can see the article here: Upgrade Your Canvas.

The article discusses all of the benefits of Seltmann”s fine German porcelain. This includes the consistency of shape and color, the durability, and the overall outstanding quality of workmanship which makes each piece a work of art worthy of your culinary creations.

This month, we would like to introduce you to a new shape, which is shattering boundaries the world over. The concept is called No Limits and it has a fresh look punctuated with clean lines and distinctive bold shapes.

The pattern lends itself well to Asian inspired Bento box themes and tray concepts as each dish can be fitted with a corresponding lid. However, we challenge you to push the “limits” of conventional thinking and dare to create something unique at your location using No Limits Seltmann porcelain.

To read more about the advantages of Seltmann fine porcelain, click here.
 

 

 

 

 

 

 

February 2015 - Surf and Turf with a Red Wine Reduction

Prep Time: 45 minutes

Ingredients:

  • 2 large tiger prawns, peeled and deveined
  • 2 8 oz filets, room temperature
  • 2 tbsp. shallots, minced
  • 1 tsp. fresh garlic, minced
  • 1 tsp. paprika
  • 1 cup full-bodied red wine (Cabernet, Malbec, or Syrah)
  • 2 1/2 tbsp. butter
  • 4 tbsp. vegetable oil (canola, corn, or vegetable)
  • 2 tbsp. olive oil
  • Salt and Pepper

Directions for the Surf:

1. Before Starting on the steaks, prepare the marinade for the prawns by combining the garlic, olive oil, lemon, paprika, and salt and pepper in a bowl.
2. Place the shrimp in the marinade, toss to coat, and then cover the bowl and marinade them for 5 – 30 minutes or until red wine reduction for the steak is finished.
3. When the steaks are in the oven and the red wine reduction is finished, preheat a small stainless steel skillet with 2 tbs of vegetable oil on medium heat until the oil heats and begins to shimmer.
4. Once the oil is hot, take the prawns out of the marinade and toss them into the skillet.
5. Saute for roughly 3 minutes per side.
Directions for the Turf:
1. While the shrimp are marinading preheat a stainless steel skillet on medium – high heat with 2 tbs vegetable oil until the oil heats and begins to shimmer.
2. While the pan is preheating, season the steaks with salt and pepper on both sides.
3. When the pan has reached temperature, sear both steaks for roughly 2 minutes per side.
4. Once the steaks are seared, transfer to a baking dish and finish them in a 350°F oven for roughly 10 – 15 minutes or until the desired internal temperature is met.
5. Now that the pan is empty but still hot, reduce the heat to low-medium and add the shallots. Allow them to caramelize before pouring in the wine and deglazing the pan.
6. Reduce until half of the liquid has evaporated and then add the butter before removing the pan from the heat and allowing the glaze to cool.
Makes 2 servings
Recipe by: Brianna N. Eason

 

 



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