Techniques and Recipes

Tomato Basil
Shrimp Skewers
A classic combination—tomato and basil—adds a light,
refreshing flavor to this seared shrimp.
INGREDIENTS
– 1 pound raw peeled and deveined,
⁄ count (medium size) shrimp
– 3 tablespoons olive oil
– 6 tablespoons tomato sauce
– 2 tablespoons red wine vinegar
– 2 cloves garlic, minced
– ¼ teaspoon chili flakes
– 2 tablespoons minced fresh basil
PREPARATION METHOD
1. In a medium sized bowl combine the olive oil, tomato sauce, vinegar, garlic, and red pepper flakes.
2. Add the shrimp and toss to coat. Allow to marinate for one hour. 3. After marinating the shrimp,
preheat oven to Broil high with a rack at position “5” for 10 minutes. 4. While the oven is preheating,
thread shrimp onto skewers through body and tail, 3–4 per skewer. Be sure not to overcrowd them.
5. Place the skewers on the broiling pan and broil for 3 minutes, flip skewers, and cook 4 additional
minutes. 6. Remove from the oven, garnish with fresh basil and serve immediately.
MAKES RACK POSITION COOK TIME
6 SKEWERS 3 7 MINUTES
Steak
A porterhouse combines two of the best cuts of steak: a New York Strip
and a filet. Depending on your taste, other cuts can easily be substituted.
INGREDIENTS
– 2 porterhouse steaks
– Kosher salt
– Freshly ground black pepper
PREPARATION METHOD
1. Preheat oven to Broil high with a
rack at position “5” for 10 minutes.
2. Liberally season both sides of the
steaks with kosher salt and black
pepper. 3. Place on the broiler pan
rack and set in the preheated oven.
4. Broil the steaks for 5 minutes on
the first side, flip and broil for an
additional 4 minutes for rare, or
continue broiling until the desired
internal temperature is reached.
MAKES RACK POSITION COOK TIME
2 STEAKS 5 9 MINUTES
BEFORE YOU START
Line the broiler pan with foil for easy cleanup.
Pull the steaks out of the refrigerator 45 minutes
before cooking to bring up to room temperature.
BROIL
60
61