News

We love clams steamed in white wine, butter, clam juice/broth and Grate Grinds Chefs Seasoning Salt to start a meal.  One of the great things about this is the simplicity of it. Ingredients: 1 50 count bag of fresh live littleneck clams, rinsed of any sand or dirt.  If the shells don’t close when lightly tapped they may not be live.  Discard them or shells that are broken. 2 cups white dry white wine – for a bolder taste use a chardonnay, for a milder more subtle taste use a sauvignon blanc. 1 bottle clam juice, 8oz. – You can substitute a...

There is something so soul warming like a rich satisfying savory beef stew on a cool winter evening with some crispy oven roasted potatoes with onions and herbs.  This is a classic basic recipe for beef stew.  You could interchange some of the mirepoix (celery, carrot and onion) ingredients or add some additional ingredients like diced turnips, parsnip, rutabaga and/or celery root to name a few possibilities.  Remember, recipes are the foundation framework for you to build or grow upon as your tastes or desires change, if you care to change the ingredients at all. INGREDIENTS: 3 pounds Beef chuck, good internal marbling, well trimmed,...

There are two types of smoking of salmon:  cold smoking and hot smoking. Cold smoking will result in “lox”, which is defined as cured, cold smoked salmon.  It is not cooked, so it is soft, supple, pink and needs to be sliced very thin against the grain of the salmon filet.  It is generally served with cream cheese and bagels or on a platter with capers, sliced tomatoes, diced egg, shaved red onions, chive cream cheese and toast points (small slices of bread toasted). Hot smoking is what we are doing here.  We will cure the salmon filet, then rinse...

Grate Grinds Battered Fish & Chips Serves 4 people (Tartar Sauce recipe below) A classic combination of beef batter fried cod and steak cut French fries with tartar sauce. INGREDIENTS – STEAK CUT FRENCH FRIES: 4 each medium sizes Russet (baking) potatoes A/R frying oil.  Put 1″ to 1 1/2″ of oil in your fry pan.  We use peanut oil, but use your own preference. A/R Grate Grinds Salt & Pepper Mix METHOD: Heat oil in a wide sauteuse (straight sided sauté pan) pan to 300F.  Use an instant read digital pocket thermometer!  Guessing doesn’t work too well.  If you have a...

Basic Coleslaw Recipe Ingredients: 1 pound shredded cabbage (buy the type from the store with the carrot and red cabbage shredded already to go) 1/4 cup cider vinegar 1/2 cup mayonnaise 1/4 cup sugar 1 1/2 TSP Celery Salt 1/4 TSP Grate Grinds Salt & Pepper Mix Method: Combine all ingredients in a mixing bowl and stir around to completely mix. Cover and refrigerate for 20 minutes to allow for the cabbage to react with the salt and become saucy. Basic Coleslaw