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Traeger Kitchen Live: Wood-Fired Appetizers with Amanda Haas

Feb 21, 2022
of course the flies are here hi everyone i'm

amanda

haas

and welcome back to my backyard and welcome back to another trager concert via trigger and i also have my own brand called

amanda

house cooks and it's all about finding ingredients really healthy to make you feel good, but creating food that tastes so good you don't even care if it's healthy for you and one of the most important things about my job is the work I do here with Trager so I'm really excited to sharing a really fun menu with me today because it really reflects who I am as a cook and I don't just use my Trager for the typical things people use it for BBQ.
traeger kitchen live wood fired appetizers with amanda haas
I think when I got my first grill three four years ago, I realized that I wanted to do everything on it, whether it was baking desserts or grilling vegetables or cooking my main dishes. It's all going on my triggers, so I'm really looking forward to t In my time with you today, I'm going to take you through the grill I'm using and go over a couple of recipes if you haven't seen the menu yet. We are going to make these spicy shrimp that are so easy to make. do to make the marinade you can do it a couple of days ahead even and then I'm making a smoked romesco sauce which is a red pepper sauce that you can serve with the shrimp you can serve with vegetables you can spread it on a sandwich is amazing and then I'm grilling some caramelized veggies on the grill too to use for dipping in the romesco sauce it's like a different spin on crudités so we're going to have a lot of fun with summer toppings right now and as always since we are

live

right now, you can ask me questions.
traeger kitchen live wood fired appetizers with amanda haas

More Interesting Facts About,

traeger kitchen live wood fired appetizers with amanda haas...

I have my trusted friend who is also my shelter-in-place partner. To get to them, we'll try to get two more at the end as well when we put this whole menu together. r that sounds good okay let's go ahead and cook well the first thing I'm going to start is the romesco sauce and that's based it's a base of red peppers sherry vinegar o

live

oil and many times you'll find toasted almonds or another nut to give it a really meaty texture which I love, you can also use citrus to brighten it up. I'm using lime, the recipe calls for lemon, but this is what I have and then freshly chopped mint. it is so delicious that the first thing you have to think about is whether you want to roast your peppers yourself or if you want to buy our jarred roasted peppers that have already been peeled for you.
traeger kitchen live wood fired appetizers with amanda haas
I'll show you both ways and I started by having some peppers on the grill so let me take them off and I'll walk you through that first okay don't forget feel free to start asking questions as we go along and Sonny will get my attention and even now it's Sonny. We are fine? I want to show you two ways that I did this and have my grill. on very high heat we're at 450 500 right now so this is what I like to do when I put them on the grill what you have to do is make the skins really dark and then we'll steam them.
traeger kitchen live wood fired appetizers with amanda haas
I took the skin off the meat so I put these in four I put it not 450? They've been on for about 25-30 minutes and they're dark like that. I'm going to cover them with plastic wrap real quick so it vaporizes look we have a question yeah Sonny ok today I'm using the Iron

wood

885 if any of you have the iron

wood

s they get hot so unbelievably fast so I'm letting you know give mine about 15-20 minutes if you have the app and connected it. tell you when it's ready to go so that's crazy because you don't have to turn it on that far in advance and what I also love is how quickly it recovers when you open the lid so it's still set to 450 it's already back up 440 so I think it responds better than even my normal oven but you get all the amazing flavor of wood from the grill so wow Ome and if anyone is wondering am I using apple wood nowadays apple pellets and I think they go very well with this entire menu, so you could certainly use some others.
I really want to taste the food today more than the wood like if you have to do something heavier like mesquite I don't think you're going to get all these great flavors so I'm looking for something a little more neutral can you see how I've covered them with wrap from saran and I'm just letting them stay I left one in there whole to show you you certainly could grill them whole it takes longer and you have to flip them as you go the other thing is if you have them whole and you're going to steam them , so you have all those seeds to fight, so I actually like to cut the sides of the pepper off before putting them right on the grill rack and it certainly makes it easier when it's time to peel them, okay?
So what if you want to smoke? before roasting them, you certainly can. I would probably smoke the works for about thirty minutes at about 200 and then go up to 450 500 and then let them burn, but this extra smoke would be awesome. My grill goes up to five hundred, yes, and certain models don't get as hot, but the griddle does. woods and wood lines sure do so I turned it on it's like putting it on a grill you almost know you get that great heat so good this steam I'm going to take this other pepper off the grill and I'm going to starting the base for the romesco and all of that will be, uh, a little bit of shallot, a little bit of garlic, a little bit of chili flakes and a little bit of olive oil and I got smarter when I tried this recipe a couple of times.
I was laughing because I wrote this recipe for Traeger about a year ago and when I went to try it again this week. I was like waiting a sec you could put all these things in at once so we changed the recipe to tell you this can all go in one pan at once okay the other thing I did is I preheated my pan here like so that you're not expecting it you're not putting ts ingredients in a cold pan when I

fired

up the grill I just put my cast iron skillet right there so here we go with that then I'll remove this other pepper I'm just going to do a couple of tablespoons of olive oil us I can talk about olive oil in a second: this is from later.
I'm going to put the almonds in and then I'll give them a quick hit. I should have asked this ahead of time, but I love everyone who asks that question. Yes, the point. is you don't want to have the lid open very long so i cut these first few woops but the longer it's open the more the temperature drops but this is what's so noticeable i think with the trigger like i said the temperature recovers. faster than an oven and so you know if it's Thanksgiving and you keep checking on your turkey and you keep opening the oven or if you open you're opening the grill it can drop from 50 to 100 degrees very quickly so my idea is you want to keep it was shut down as much as humanly possible.
I'm going to give this all a quick stir and then put the lid back down we're going to check it out in about three to five minutes okay sonny just asked me what you asked me oh is there a different kind of pepper for use? Red peppers are specific for romesco, it is the traditional pepper. to use I also like the color you get with this but you could use orange or yellow bell peppers as well and that would be beautiful. I don't like green peppers for this, I think it's too vegetable, you know? it's like a really earthy flavor and that's not what I'm going for here so I think orange red or yellow would work well.
I'm going to show you how to peel the skin off this. I have to toss this last bit of garlic and quick to get it out of the way, okay they've been boiling for a few minutes and you can see what happens to you. I want to make sure they are cool enough to handle because I am very hot, but it just helps separate the skin from the meat. Isn't that amazing? You should think about the taste, so they ask if I have to peel the skin. I think it really changes the flavor if you leave the skin on.
There's a difference between feeling like you're smoked and wood-

fired

versus burned. yes, take the skin off, but that's why it's so awesome that you can buy them already peeled, fire-roasted, and peeled, so if you're short on time or want to make a big batch, don't be afraid to buy these. I'll show you how to use these as well, okay, so I'm just going to peel it off a little more. Can you see this? The weather looks amazing. I'm in Northern California, East San Francisco Bay, where are you? I'm curious, the weather is amazing, it's beautiful, and Berkeley is right there, over those hills, and so on. we get all this direct sunlight where I live and then there's a fog bank that I could see rolling in but we're so spoiled it's really just that we're all so much at home that I feel so lucky to have this space and we pretty much live here right now, so okay so I'm showing you how you can either peel some of those peppers or cheat and let me show you the other way to do it one of the coolest things about cooking here and doing this for Trager is that with this moment in our lives right now and spending so much time at home, my new way of entertaining that I cook like this and when we would shelter in place and Sunny's family was the only family we could see, I would.
Hey just come pick up some food and you can take it home or sit outside with us and we'll keep our distance and enjoy each other's company but I end up doing a lot of stuff on my grill and putting it out and like tonight I said to some friends, hey, I'm making a lot of food, why not? you can keep if you want or you can just take it home and enjoy the food so it's been a nice way to connect with people even with all the good stuff going on so i'll show you these peppers in the food processor but let's look at the other ingredients first, oh these cook so fast because I preheated my skillet so let me remove them and then we're going to put this all together real quick yeah we were talking about this before I love cast iron. on the grill Sonny was asking if I use a special type of pan the cast iron I'm using today is an enameled cast iron which is amazing because you don't have to worry about it breaking and it's very easy to clean but it's durable as cast iron and it comes in a ton of beautiful colors and this is my favorite color so I have a lot that I put right on my grill trigger they also sell cast iron cookware which I love so I have a ton of those pieces too but I think one of the things I like best is I put all my cookware on the grill so except if you had something with the plastic handle but any cookware I would use in my oven I put it on my trigger, so think of it that way if it's oven proof. trigger proof ok so i'm going to pull out this big skillet and show you oh and if you don't follow me on instagram at amanda

haas

cooks you should because if you look for a couple of posts you'll find there's a giveaway with this .
I think I'll pick the winner tomorrow, so let me show you, oh so quickly, what that was, maybe five sunny minutes, five seven minutes. you could use the mini bell peppers you find at the store for this recipe but just think about how long you will peel them well because they are so small it would be hard to roast and peel them all the fun part is i bought some of those to dip in this sauce of red bell pepper later with a few other veggies because my kids l love them and they're really nice to have around so I'm not ashamed that while we blend the romesco I'm going to preheat another pan as well to show you another trick. they are and you can use sliced ​​too you can use sliced ​​it's whatever you have on hand and I just bought a ton of walnuts that were already sliced ​​and I put them in the freezer just right so I always have them ready to go if I'm making a red sauce or a salsa verde or just put them in a salad or something so you can see the shallot has softened the garlic looks really good and we're going to put this all in the food processor Okay almonds do you always need to freeze your almonds?
I like to freeze mine just because it extends their shelf life, but honestly you can keep them for a couple of weeks in a pantry in a cool, dark place and you'd be fine, you know? most of them have if you're buying them fresh and they haven't been vacuumed uum packaged most of them have an expiration date so just pay attention to that but the ones that have been sealed are pretty good right. the ones you want to last a while most nuts freeze really well okay you can see this pan and since it was on the grill for so long I'm very careful because this handle gets really hot so it sounds silly , but even if you have cookware that you use inside with stay-cool handles, obviously if you put it on a grill and surround it with heat it's going to get hot, so be careful that's fine, all of this is going right into my processor food, you could certainly use a blender if you don't have any of those, Fred, you know what you could do, you could chop all this up by hand on a cutting board many times, I'll do it anyway, because I like more rustic sauces , it's up to you, hell yes, pine nuts, because Sonny, can I use pine nuts?
Right now, it's not the cheapest option, but if youlove the pine nuts, I would just use less and then sprinkle some on top that are toasted for those bites of added texture. flavor is a big question that people always ask me because I also use my baking sheets on my grill all the time yeah but it's not going to be the same as let's put it this way if you wanted to smoke something I was smoking something I would put it right on the grill so it sucks up all the smoke on all sides of whatever you're cooking but when you're cooking something at 350 400 500 degrees and it's not on the smoke setting you're still getting all that wonderful wood fired flavor , even if th There's a pan in there so I absolutely absolutely hope it helps ok this is a very heavy pan so I'm being very careful but I want to put that olive oil in there and those last few bits that I've toasted almonds ok and like the magic of tv i just put everything in here just with kovan no one comes to clean it anymore let's see put it in there to be safe ok so these are the roasted peppers packaged what e mentioned the only thing you want to make sure of is that you rinse them out if you're going to use the jarred ones and they turn into them because they come in their own liquid but they add citric acid citric acid isn't bad for you but you can taste it it's not like a real citrus so I just put them in a colander and give them a quick rinse before using them ok so at this point you would throw away the roasted peppers you peeled or you can put them right in you don't have to worry about cutting them first you can you can buy roasted peppers at the store and they are in this section like where the canned tomatoes and pasta are which usually hide at the top or bottom because they are not that popular but where you find capers and tomato paste so general I found these long tall jars of roasted peppers and have found so many different brands in different stores that you can find them in pretty much any market now this is the Sherry vinegar that I was talking about, a very traditional ingredient to add to it that I love is very sweet and that's why I add a little bit of citric acid, whether it's from a lime or a lemon eleven, I think it neutralizes it a little bit. little and it balances it out, so let's get some lime juice.
Since I'm out of lemons, I'm going to cut it up. I don't cut it straight in half because it's fun in the files. The middle part is not where the juice is. side i cut it kind of like a tray triangularly they're asking me if you have to buy the peppers oh regular stand at a specialty store no i seen i'm at safeway whole foods where i live there's a little smaller family run grocery here , everyone has them, so I think they're pretty. easy to find now in most markets, yeah most big markets, you know, so I just squeezed a spoonful of lemon juice in there.
I added a little salt. You'll hear me talk a lot about seasoning your food as I go along because I think the difference between a decent cook and a great cook is knowing how to season your food, so sometimes you do all this amazing work to make a great meal and then you You ask why it is falling apart many times. the only reason is because you need a pinch of salt or you need a little bit of lemon juice and it's a very small thing to brighten it up so I always taste as I add a little bit at a time because you can always add more but it's very hard to take it off , of course, another pepper question. you could do it with fresh peppers and just mix them in here because they'll still have the skin and you'll get a little different flavor and it'll be like when you roast things that bring out the flavors and sweeter things so it tastes more like the earth in general if you just use raw peppers, but you could certainly give it a try and see what you think.
I'm just sprinkling a little mint right now. You could use basil. you could use tarragon parsley is great in this too. I love the freshness of mint, it's so delicious, so if you don't use it a lot, I highly recommend it. All right, we'll give it a couple of pulses. I'm just looking. everything can be combined, but it can still be a bit of course, but that depends on your personal preference, sure, we scraped down the sides with one of my favorite spatulas. I love these little Kid Hungry free spatulas. Michael Voltaggio, the chef designed this one.
It's so cute, so much fun, okay, it looks great, but I'm just going to give it a couple more beats to make sure the garlic is smashed and the almonds sound good, Sonny, how am I doing? You can see it well. I love the accommodation. I love what we sell. reasonably priced and once you know how to season which means you cook it you keep cooking with it so it's nicely coated with oil or fat and doesn't rust it's just like the original non stick so if you're looking for something iron cast I highly recommend looking at Traeger's site and then for more decorative pieces like I have the cross' it's amazing and to me it's also like a collector's thing because I grew up with a grandma who had some and it was a really big deal pass it on from generation to generation, it lasts forever.
You know those beautiful Dutch ovens? My friend said he actually had one a couple of years ago and I love it because it adds character to my

kitchen

so I got this one. beautiful blue that's a lot in my house and it's just f a like it's a big question my sauce or your cast iron skillet season my sauce before after grilling i guess that's what they mean season the peppers if them grills them seasons them a bit before removing the skins I put a pinch of salt with the almonds and the shallots and the garlic and then I season it a bit more here so I think my answer is I just do it as I go and keep testing on the road so this will be my first test to see where I am at the question is what kind of salt do I use.
I usually use kosher salt for cooking. Most recipes are written with kosher salt and different salts have different amounts of solidity in reality, some salts are saltier than others. One thing: I never use this table salt. I just don't like the way it tastes and how it cooks, so I kosher salt for all my basic needs and then use it as a really beautiful one. flake salt if I ever want to treat it as an ingredient on top of something so my friend Ben Jacobson in Oregon is making beautiful salts on the Oregon coast that I think are just as good if not better than Malden or any of these European salts which you find are spectacular so I love them to finish off and he's making a kosher salt now which I love ok I'll just give him one more pulse because I think he needed a little more olive oil one of the The reasons I'm a cook and I don't bake but I don't bake all the time is because cooking is more of an art than a science and I love the fact that you test as you go and can perfect it as you go along, I'm happy to give it my own I touched. and it helps me calm down like when i want to focus and just relax a bit i love to cook because it's just my chance to be with the food and do what i want i'm going to put my dirty spoon away i would even if it wasn't kovan and try another spoon Let's see mmm I really like it I think I'm going to keep it like I'm going to buy a bowl and we'll put it in actually just to save.
I'm going to put it back in the bowl that used to hold the peppers originally, so one less plate I've messed up, what am I? drinking we're going to get to it but what I'm drinking right now is Traeger smoked lemonade so that recipe is very popular and you certainly could do it with alcohol if you want but what I did today is I made the lemonade and then cut some strawberries and i put them there for a visual effect and then the fun thing i did and i want to show you all is because it's so hot in here and i want to give it to my friends when they come over later i made ice cubes i just bought those ice cube molds of jumbo ice and I just poured more lemonade into those molds so when you go to chill it you're not diluting the flavor of the lemonade and getting all the flavor of the lemonade but here's what I did to start off I put in sparkling water one of the lemonade ice cubes and just a bit of strawberry.
So it's not that sweet right now, I just wanted something refreshing while I'm cooking, but I'll show you the other one when we're done here, okay, thanks for reminding me to drink, it's so hot outside, let me have this. out of the way and then we're going to move on to if you can see me we're going to move on to shrimp and vegetables oh that's a great question ok let's see what this is and then we'll see what the recipe calls for on the trigger site this is plenty if you're making it as an appetizer I think it's enough for about eight to ten people to dip it and serve it with different things so whatever the recipe calls for I can't require a jar 15 jar to 16 ounces of roasted red peppers and that's probably five or six of those peppers so that's how much one per person counts let's just say okay and then you'll have enough before we're done I'm going to put some more of fresh mint to garnish and a little more of this oil on top.
If anyone is curious about olive oil these are my friends who have this beautiful ranch up on the hill that I discovered recently it's balausters a family farm balusters a family farm and they have wine and olive oil and they're just family sweetest thing they have they are raising their girls there and she shared it with me and I am in love with it it is so yummy it is fun to use your product ok now lets move on to the main shrimp event and let me grab that is down here somewhere there. I'm hiding everything in the shade because it's really hot in here today so I want to make sure it's still food safe so this is a spicy shrimp recipe from the trigger website and guess what I went back and adapted this recipe because if anyone had tried it, it was with super hot thai chilies, I mean super hot and they're harder to find in a grocery store, so I went back and adapted it using regular hot sauce. and let me show you what I used is or See here somewhere I think it's like you can use Tabasco.
I used a brand called seven that i just found and oh here it is and its smooth enough lets put it this way. I'm a baby. I don't do well with much. of heat Sonny you like it hot yes she is from Arizona I am from Arizona I am a wimp let's do it so I like it hot I just can't take a lot of heat so I used two tablespoons of this hot sauce in this marinade and I think it's perfect. I still get a lot of the flavor if you want to serve this on the side and let everyone go to town and go out as much as they want or buy as a ghost chili sauce you can go for that ok but I like to start milder especially if I serve to friends and I let people build from there, so in this marinade all there is is a little bit of olive oil, a little bit of garlic, we have the winemakers mix, but then I also tried it with the seasoning of chicken which is just a beautiful blend of spices with onion orange lemon paprika it's delicious so spicy sauce olive oil garlic rub it I have a little white wine vinegar and about a teaspoon and a half sugar if you're not a fan of the sugar in your food and you would like to use a natural source of it.
Instead, you could put a drizzle of honey in there and just mix it all together in a blender or food processor and then pour it over the shrimp. I think the recipe says you can marinate for 30 minutes, but it's basically 30 minutes. or more so I tried it last weekend and let it sit overnight and it was delicious the next day so if you have that record great I would say if you go through 24 hours it might get a little bit how do you explain ? the texture does get a little mushy so if you want to do it overnight that's great but don't let it sit for days in the fridge you could make the marinade ahead of time then pour it over the shrimp a couple hours before so it sets. have marinated and there are two easy ways to cook this and that is why I am going to show you two different methods one on a grill and the other directly on the grill grates the only reason I want to show you what it is like on a grill is that if working with a grill that has really big grates or working with small shrimp or you don't want to skewer them it's easier to cook them on another surface so you don't have to worry about them falling off but I skewered mine today and I'll show you how do it and then you can put them right on the grill rack ok let me find another cutting board oh yeah wait a second we had a question let me go back to the frame. we had a question about the specific size of the shrimp.
I think these are 24-30 per pound, it could be 18-24. I'll have to double check. I think the recipe calls for the correct size and the full recipe calls for 2lbs which I think is enough for 4-6 people and if you're making

appetizers

it's more like 8-10 ok so what I like to do is make three chasers , there are a couple of things you should know if you are going to cook with skewers ok besides notstab anyone with them we are playing swords in the

kitchen

with your kids if you are using a bamboo or wooden skewer you have to soak them first because if you don't guess what happens it's like starting a fire so they start burning while you cook with them and that defeats the purpose of having a correct skewer so what I usually like to do is I took out this baking sheet this morning because I was loading up my ingredients and I just fill it with a little bit of water and let it sit there until get ready to go with the recipe and then i use them from there so they are nicely soaked if you are in a pinch like i said 30 minutes will do but i usually let them go a little longer. because I'm like that okay so I already have some skewers but I also want to show you guys how to do it that's why I also have a separate cutting board because when you're working with fish or meat or poultry you want to make sure you're not transferring everything from those to other food you are cooking and because we are cooking indoors I also have a little water dish sanitizer here for my hand so that is where you will see me running - ok oh I am so glad you asked if you have to devein the shrimp first.
I do devein my shrimp however these came already peeled and deveined which is a huge plus for paying a little more for your shrimp which I love. this is that they still have the tail on, so they are very easy to eat if you are making a shrimp cocktail. I always choose the ones that are peeled and deveined and with the tail on so they are easy to grab. bite into a party if that helps i think it's a lot easier than trying to devay them yourself so one thing i don't know if you can see this on camera or maybe in this one you can see how these are flat skewers and not round .
The flat ones are great because they keep the food from spinning in a circle so when you go to flip it and it will flip for you these don't do that so I like the flat side the wider side and all I'm going to do is roll it for two parts of the shrimp so that it holds the whole thing and this is kind of like once you practice it it gets a lot easier ok I'm just going to put three here three on each but as you get used to string things, you can put all kinds of things in here that I messed with last weekend. putting slices of red onion in between them or pineapple would be so much fun my kids would love it but I keep these simple because we are serving them with so many other things you might as well soak your skewers and skewer them for like a couple hours before you want to put them on your grill and just put them back in the fridge and then move them right onto the grill.
My grill's amp is still set to 450, so here's what I love about my Traeger: and you can do this with ovens if they're accurate and you know your ovens are accurate but with my Traeger. I know it's the right temperature and it's forgiving and in the sense that I've gotten really used to cooking at high temperatures here and I love it so I'm going to cook them at 450 I guess it tells you to cook. them at 400 I'm guessing on my own recipe but I like it hot and quick here these will only take a couple minutes a side ok let's make one more because we have my own shrimp the question is for the romesco sauce what if a someone likes it spicy and someone else doesn't, are they talking about hot as warm vs. cold or spicy?
Well, this is the best part, romesco itself is not spicy, so if someone in your house likes it spicy, just set aside some and have them go to town with the Tabasco or whatever other spicy sauce they want and can make it as hot as you like ok but it would mix too easily excuse me while I wash my hands it's like a little pool down here ok this is what we're going to do now that I've got those shrimp and I'm going to put them in one second. I just want to show you one vegetable that I'm going to do at the same time and this is fennel and I want to show you this while I'm cooking the shrimp because I'm going to put this on the grill so we're going to do all the other vegetables next but if you haven't worked with fennel it's delicious raw it's really licorice II if that's a word but I love it caramelized it's so good and it will be used for dipping in the romesco so I just cut off the bottom and the stems and I'm just going to chop it up the The reason I'm going to cook it on the grill is it can fall apart easily and I don't want to lose it on the grill but I like that you get these really nice cross sections so I'm just going to drizzle a little bit of olive oil directly on these more soon I love it when people ask me about olive oil so let me put these skewers on and I'm going to answer the questions so I can give you full attention on what kind of olive oil to use as if it's extra virgin or not is right, so I'm going to take all my skewers and pop them on the grill.
I just want to give them a little space between them. I hope you can see these. Let's put a couple here and then I'm going to put the fennel right next to it. Can you see how I close the lid even while I'm there? I still move so I don't lose any more heat, yes it did go down about 75 degrees and it's already back up again, but it makes it so much easier and your food will cook so much faster when you stick to it. No, not if I I'm going to answer one more question: do shrimp get rubbery on the grill?
Shrimp get rubbery when you overcook or cook it too low for too long, so hot and fast is how I like to cook it. I'll probably do about three minutes per side, since we lost a bit of heat when I open the lid. I'm going to check it out just a couple of minutes give it a whirl I like it until it's just barely white instead of translucent that's all you need that's all you need to do I'm the same with scallops if you cook them a lot Past that, no it's good ok those are in and the fennel is on that grill so it doesn't fall through the grates and it's so much fun because it's going to caramelize beautiful and delicious to serve with everything else back in the oil olive. so you asked does it matter if it's organic extra virgin and here's the deal when you're cooking with olive oil over 350 400 degrees you lose all the health benefits of extra virgin olive oil so it doesn't really matter to that temperature but here's the deal I'm super handy and I usually only have one or maybe two oils in my house at a time so I use this beautiful olive oil all the time for cooking which causes you to waste some of the benefits but did you notice how i finished with it or did i put it in with the peppers and i really don't heat all the oil so you get the beautiful properties of a really good olive oil so anytime you're cooking don't worry about that just with regular olive oil it doesn't need to be extra extra virgin first press second press any of the fancy stuff just cook with it because a lot of it comes out a lot of those great properties come out when you get to over 350 400 degrees is ok yes bob what's your question is ok?
Bob is looking to buy a grill and he asks me why I would recommend a trigger I love this question Bob because guess what I became a trigger customer before I started working for trigger because I fell in love with it and here's why triggers are so unique and they run on wood pellets so there are bunches of different types of trees you know apple Mesquite any of these trees we want to put out cherry and it runs on wood pellets here you put but it's an electric grill so you plug it in the pellets they go through an auger and there's a flat sheet of metal between the heat and the food guess what happens there's no flare ups on the food so it's like having the best of cooking on an open fire without the fuss and maintenance to deal with of maintaining a fire and I think a lot of people are intimidated by grilling or grilling because they are afraid of open flames and the trigger fixes that so what e was completely shocked because I have cooked on gas almost always since I started grilling and sometimes on charcoal.
I was shocked at how easy it was to use but how much more flavorful your food is and no not everything tastes smoky it just has more flavor so I love that I love that you can literally set it and forget it and treat it more like a oven I love that it has the ality feature with an app where you have a probe thermometer and I can literally plug it into whatever meat I'm cooking or protein and set it to my phone to say it's ok let me know when it reaches 160 degrees in the oven inside and it will text me and I can turn it off from anywhere is remarkable, but I haven't found another grill that is as consistent with as good flavor and as unique as a convection oven, have I?
It's this convection heat so you can cook anything in it so bob if you have any other questions you have to DM me amanda haas cooks and I'll keep answering them good cause I'm obsessed I'm totally obsessed what was the question which granules do I like for the I trip shrimp is very flexible actually I could take anything no I'm using Apple today because I like it with everything on the menu but I love the winemakers mixes for our friends the madhavi made this beautiful pellet mix for us, there's also a spice blend from the winemaker which is amazing so I love that's just a combination of woods t That's really delicious and once I start cooking with something I tend to use it all the time so I'm trying to think what else I like alder.
I only use Mesquite and some of the heavier woods when looking to make a smoke. things and to do things like ribs and big steaks you know where you want lots of smoke and a ton of woody flavor let's look at the shrimp oh they're beautiful let's compare. I try to be polite and not use my fingers. all the time, even on the grill, not my smartest move, yikes, I'm laughing because I have better tongs for these sunny ones. Have you ever thought of using grapeseed oil instead of olive oil? the fruit with the seed is a healthier oil, so avocado, olive, grapeseed, all are fantastic.
The other thing I love about grapeseed oil is that it has a very high smoke point so it doesn't burn and it's a really neutral tasting oil so if you're not wanting things to taste like anything with the oil, I highly recommend Send it, it's also great if you make homemade mayonnaise or vinaigrettes and want to try the other ingredients I use grapeseed oil all the time, oh, okay, this question is what type, what model of trigger am I using and if it has to be doing something with the meat thermometer I'm using an Ironwood 885 which is the larger version of the ironwood and yes it does come with the instant read thermometer that plugs in and then if I don't know if you can see it here if it was plugged in it would show you it would ask you what temperature you want your food to be cooked to and then show you the actual temperature where it is so I love it for that reason and I know the wood lines have that function too.
I'm not sure. I think some of the pro series. trigger clamps sometimes i just get stuff mailed and i walk outside and its like what else is going on right now its the most exciting thing happening to me so i laugh i was wearing my little indoor ones i love these and the kit Designer knows I love them because they're not too big and bulky and I think most of the tools you've come across over time have been designed for men on the grill so they're long enough but not too heavy and they don't drive me crazy and they grip so well I'm totally obsessed.
I love these. I've been dying to get the hint on the magnetic hooks, a hint they're awesome so I'm really happy with these and they also have some really cool spatulas and whatnot so we're going to use them to get my food off the grill come on. get those dishes so all we're going to do is grill a couple of veggies to add to this gorgeous assortment so we'll have the shrimp we'll have the romesco sauce we'll have a bunch of grilled veggies but of course if you prefer you can also serve it with some fun chips or cookies.
Make some really nice bread and pan fry it here and some olive oil so it's almost like croutons and then you could just dip it in the other sauces it's so delicious so let's take a look and see what our shrimp looks like. Come on, ooh, they look good. I'm going to try one because I can, why not, like I said. I use my hands all the time. Don't do this at home. the hands are a little stronger than most so delicious hopefully funny they are so good sorry there is a bit of warm undertone i love but not too much.
I'm just coughing because I was trying to inhale my shrimp in front of everyone. they're delicious and they were almost done so let's pull it up excuse me the best question is coming ok oh my god it's so funny we were talking about my shirt before we went live and i'll tell you both of you stories let me get these out the first one about this shirt is that it's fromj.crew but she's like two so maybe if we tell them enough they'll bring her back I don't know but I love it says Jane of all trades lemme take the fall off too oh this is so beautiful hold that Sonny thought so beautiful this fennel just caramelized a bit ok so back to the t shirt so it says Jane of all trades and it was fun. because she was going to shoot me.
I had just started working with them and their offices in Salt Lake City and I was getting on a plane and I just had my T-shirt on and I wasn't thinking about it and someone started to stand up and they started clapping. and i was like who's on the plane what's going on and all of a sudden all these people were clapping and they were like i'm looking around like it's your shirt people loved it so much and i thought it was so sweet because hey everyone can grill well, so I like that too, especially considering I was going to start working. king with a grill company Today I had another shirt that everyone loved that I put on my Instagram that I posted for my friend's store called McMullen's in Oakland and I'm such a fan of hers that she's a black store owner in Oakland and has the most amazing business and the most amazing variety of clothing so i'll share it with you all later ok look how beautiful our shrimp is isn't it so beautiful for presentation?
Oh, oh, Sonny, what do you think he wants? one I know she does. I tried it last weekend too, so we're going to make her wait because she's spoiled, so let's do a couple more veggies while we're here and I'll be right back on the cutting board. I'll realize she's used it before so I'm not cross contaminating get it out of the way ok so here's what I want to do. I want to show you a couple of other options, one is this beautiful beautiful red that you've ever had. this so many different types of endive this is ridiculous so it's a bitter I'll call it a green bitter even though it's this beautiful purple color and it's really great in salads in small amounts because it's so bitter but what I like is that when you cook it it takes a little bit of the bitter edge and it's really delicious with the sauce so i just wanted to show you how if you put this on the grill for a couple of minutes boom it's delicious we all eat with our eyes wide open too , so the more color you can add the more vibrant the plate will be because my last book was called the vibrant life so I want to put this in because when you think about building this plate you're just trying to build all these beautiful colors together so I'm going to have that and then we're going to have I already cheated.
I'll put this in the shot. I have some beautiful studs that I'm going to do on the grill so I don't have to worry about them going through the grill grates of course if you want to do them at a 90 degree angle from the grates that don't h I have to worry about that may not work properly, but I'm going to cook a few things a few different ways, oh, it's hard to find fennel in Hawaii. Whoever is asking what is a good substitute has told me that it is a great question. sweet which I think many root vegetables are cooked the same way as a parsnip, let's say so you still get that sweet flavor.
I'm also roasting carrots to go with it so you want some crunch but you get some sweetness well I think we should ask our friends at one of the markets like Whole Foods in Hawaii if they can get you some fennel it's so delicious and you know what more you could probably grow it and it's funny if you ever drive on the freeway around here. it grows like curry naturally so ask your grocer if he wouldn't mind bringing you some because sometimes you will be surprised. I'm going to chop up some more fennel, but this is the coolest part of this recipe: it's summer now. right so you can use a You can use anything for this.
I have the carrots. You could serve fresh peas that you don't cook. They are really crunchy on their own. You can make any escarole. I'm going to roast them for a bit because it just changes the flavor profile, so why don't we go crazy. It's okay? Let's get that out of the way, okay, your dad or your dad got a trigger for a gift and he got apple dumplings. What do you recommend that he cook first? Well, dad, this is all cooked with apple dumplings today, so you can try any, but I like roast chicken. I love apple pork chops.
It's just kind of a natural combination, so try what you want. but one of the coolest things about the Trigger app as well and on the website is that they tell you for each recipe which granule we like best so when I write recipes for Trigger they ask you to fill that in and say this is what I eat better is a bit brilliant because then you can't follow suit or when you're more confident while cooking you can certainly do whatever you want so this is all Apple. I'll find a bunch of recipes in the recipe section and then you can see all the types of granules I use when I cook, that's ok.
What's also nice about the triggers website is that even though I have my own website, the recipes I developed for Traeger are only triggered. sites so it's only there but you need to follow me on instagram it'll be on house cooks or go to my website because like I said we're doing an awesome giveaway tomorrow for a cruise day and I'm always if you like Eating and you like freebies stay tuned but I always share my take on fresh and healthy cooking with you ok I'm going to do a couple of things here before I wrap up.
I'm just going to cut some carrots. in half or on an angle so they cook easier yeah yeah oh m my gosh that's a great question so they ask if the 107 degrees where they live makes a difference in the kitchen. I don't really think so, so you know, what I think makes a difference is when you live somewhere really cold. and your grill needs a little longer to heat up and it actually has a warm up mode now it's really cold outside so take your time I don't think it's very hot in here I don't think it really affects your cooking time or your time heating up that way I might speed it up a bit by lowering the grill.
I usually cook most big things lower now that I think about it, it's probably not circulating the heat, but it's funny, it's just instinct to me. I like to cook low on the surface heat, it's just what I do, especially when I'm burning something. I'll change my mind if you're trying to brown something and get a crust. closer to the heat source the initial heat source if you're baking or doing something when you're looking for an even cook you can put it higher like cookies even put it on that second shelf it's ok I usually just pull out the other top shelf unless you're reheating something and only use the big bottom one typically that's how I roll it ok let's throw in a couple more veggies just for fun and answer a few last questions before we present everything let's put the asparagus on the grill.
I'm going to put them on a quick lucent over here and then the radicchio we'll do a couple grilled great and see if they fall over let's do them all in there so I feel wild then let's do a couple carrots I just put a little bit of olive oil on those and we're ready to go we don't want them to cook all the way through we just want a bit of that woody flavor here delicious a couple more fennel someone said i want to smoke whole cabbage how do i do it? such a great idea now you make me want a ge smoked whole cabbage this is what i would do.
I would put it on a 180 to 220 smoke setting if you want it to hold up for a performance. I would leave it whole, otherwise I would cut it in half so more surface area gets more smoke if that makes it feel like a more even smoke. I'd probably literally brush it with a little bit of oil, whatever your choice, sprinkle it with salt, let it smoke for about 30 minutes, check it, let it sit for an hour if you want, then do whatever you want. with it, if you want to serve it a little more raw, so on the crispy side, if not, turn up the heat and cook it through, but that's a really interesting idea.
I smoked and roasted a whole cauliflower here and I have to say it's delicious so if you try the cabbage I want you to tell me how it's good so while those veggies finish cooking I'm going to get the lemonade and we'll talk about it and see if I can Do this politely, okay, switch to Rooney, okay, here's the lemonade I was talking about. t and because of the heat oh no there's a couple ice cubes left let me show you so I had those big jumbo which was fun but now they've all melted together but all I did was put some strawberries in here my son gonna say no i put strawberries in there he did it for me so we sliced ​​up some steals just to give it some visual interest and you know what being together is about right now so i use food as my excuse to come. along with people and I like to tell people not to worry if it's not perfect like how happy you are when someone offers to cook for you or someone invites you especially now that it's so limited so if you want make smoky lemonade recipe great if you can't use regular lemonade you can make some ice cubes if you want to keep it from diluting too much with regular ice put strawberries here mint here any other sliced ​​fruit you want could be beautiful with a ton of citrus in there and then let people serve themselves and it's a delicious treat, right?
If you want to do it like I did and you're not looking to have a lot of sugar, you could certainly mix this with club soda or sparkling water, you'd like her to be constantly drinking sparkling water and it was delicious as I did with just a bit of the cube of lemonade ice and some strawberries and some sparkling water so just a fun summer treat now all of a sudden I'm looking at it thinking how fun would it be as a lollipop? You know you could make the smoke out of the lemonade and put it in a popsicle mold with some of the strawberries.
It would be so delicious and you would be a hero. It sounds good to talk about being a hero. I have another romesco sauce that I had made ahead of time, so we're going to leave that with the shrimp and I'll answer any other questions you have before when we're done here. I'm going to jump over to the triggers Instagram account with my friend Chad. Ward aka whiskey ve nt BBQ and we're going to do a little post game recap together so any other questions are you surprised what else you can cook on your Traeger because I love love making veggies and showing people other things you can do in it? i have another question sunny someone is asking amanda haas kitchen about reverse caulk.
I'm happy to tell you about the reverse sear, although I left just because, I cook all kinds of things here, but you know how many people we have at trigger grills who are masters at reverse searing and barbecuing, so I was talking about the whiskey bet we've got Matt Pittman we've got diva Q and they've all been doing amazing Trager lives that you can go back and watch on Facebook or YouTube but the whole premise of doing a reverse browning is if you want to slow cook a chunk of meat or smoke it first, so if you're doing brisket, let's say where you're trying to cook it for six to eight hours to get it to the right temperature. low slow briskets a bad example you don't need reverse browning on any type of meat where you're first trying to get that smoky flavor and cook it and then you want it to have that beautiful browning at the end it does the opposite of what you normally would on cooking, as I was taught in cooking school, you brown something first and then finish it in the oven or you can finish it on the grill like that over indirect heat, it's the opposite method and it works really well with the trigger because it soaks up all that delicious woody flavor as you slow cook it and then just turn it up at the end and you can end up with a beautiful crust on whatever you are cooking.
I hope that helps, but I mean. Honestly go put the reverse sear trigger grill go google and see what comes out you'll be impressed there's so many great how-to videos if you go to the app the trigger app there's videos and speaking of it you can find some of my recipes on there but i go into it all the time just to learn from other people my friend tim hollingsworth who is one of the chefs that works with trigger is one of the best chefs in the world and i am going to watch his videos just to learning from him all the time like dicing an onion he is so good at things and i think none of us stop learning you know who was asking this question someone asks how i got started in my cooking career.
I love that question because I was born to really eat. asking my family that's all i talked about once i started talking like what's for lunch what's for dinner and i never changed my tune it stayed that way forever and after college i really wanted to go to cooking school but i got I chickened out I didn't want to take out a loan so I went into the working world at williams-sonoma for seven eight years and then finally saved the money to go to collegekitchen. I was already cooking a lot and I knew I wanted to do it full time so I walked away.
I went to cooking school and got an internship testing recipes for someone else's cookbook and the rest is history. I fell in love with it and was able to test and develop recipes for other people for a long time and then I got my own cookbooks, which was very exciting and I went back to William Sonoma and became the culinary director there, which was my parents' job. dreams, it was amazing and then a couple of years ago I left to start my own. business because I was writing books and working full time and it's a lot to juggle so I feel very blessed to be able to take all of that experience from running a test kitchen and writing books for others and bring it to my own business at Amanda's Kitchen in home and here with Traeger.
Nothing makes me happier than cooking for people and helping make it easier for people too, so let's plate up the rest of the veggies, what do you say? think if you went on Instagram live. It's about the brisket. Your first breast. Chad Ward will tell you rap. We talked about this last time. If you rap it, he'll say yes. I think he would say yes. I only make brisket like once a year, but yeah. - rapping, let me give you a little secret to cooking meat, it's all about the internal temperature, so no matter what a recipe tells you about time, it's all about what the temperature is on the inside, so make sure you're testing for the right temperature and you I'll be in great shape ok have I tried baking bread or pizza on my trigger?
The answer is yes and now we have a pizza stone that is amazing but I love it. The sad part is that my friends are gluten free. health reasons so i can't make much bread with it but i love bread and people are getting amazing results. I also like the kind of bread you can make here like in a Dutch oven, right? You could do it in an oven or on your trigger so much fun but I highly recommend making breads pizzas al l those things on the grill you just get this extra layer of flavor which is remarkable recommended recipe for salmon you said and catfish oh my gosh so many excellent it's funny the last live trigger i made was actually pan roasted salmon we did it skin side up so it was really crunchy with a ton of veggies so go to the trigger website or app grills and enter the word salmon in the recipe section.
I think you will be very happy with what you find. you'll probably find catfish you'll also find trout i think catfish have a similar texture to what you know other freshwater fish like trout or chard chard what am i saying i'm talking about vegetables arctic char so follow recipes like that for those leaner fish with meat, let's say three times fast. I'm going a little vegetable by vegetable back here. Oh, people always ask me about knives here. I have a ton of different knives that I love and the best part is that I don't represent any one brand of knife. bu I'll tell you what I love I love Willing I love courtly things I love displaying Japanese knives like the ones shown are interesting because they have thinner blades for preparing vegetables and thicker blades for preparing meat and actually I think that's cool never really thought about it until i tried one and really liked it but the germans have been known for making knives since 1750 so the german knives i have as woo stefan is willing our amazing global knives are from japan they are different because they have a different type of handle but this is what i will tell you about the quality issues of knives so i would spend the good money on a good knife because they will last much longer but it has to be comfortable in your hand, so go to a store and try a bunch of them on grab and hold and see if it's comfortable because when you do that repetitive motion over and over again you're going to put a lot of strain on your wrist and hand if you're not á holding a knife that is comfortable for you so I always know I start with that and at all big name stores they will let you hold the knives first or even chop up some vegetables like a William Sonoma sur La Table.
They will definitely let you try the knives before you buy them, okay? What do we think of this? Come on this dish look how beautiful it is to the person who asked did I use a different salt. I would use finishing salt if I had any here. I'm going to put a little kosher on it because I can't stand it. If things aren't seasoned right, you know? What I would probably do is just roast some halved lemons here and squeeze them over these oh so delicious so there we have it we have our smoky romesco that we can dip. our vegetables inside we can serve it with the shrimp you can spread it on some grilled bread and make a sandwich with shrimp or chicken or beef and delicious and easy all this can be done ahead of time the romesco marinating the shrimp you can chop your vegetables and cook them well at the last minute, you can even make the laminated advance, so how do I cook halibut on the grill quickly?
Halibut dries out quickly and I think if you would if you want your halibut cooked through I do 10 minutes per inch at 400 degrees and you're good to go not another minute but make sure your grill is at the right temperature when you do, if it's too low or too high you'll get mixed results, you just want it to be able to flake with your fork by the time it's done and then it's done, serve it with lemon crab legs you know what's fun, go to the trigger site, i don't have a crab ready on my trigger, what's wrong?
I love crab I love lobster but we probably have better recommendations online than I can give you right now for the last question here comes what is my favorite thing to smoke on my trigger. I am going to answer for my whole family that it would be ribs and yesterday my oldest son turned 17 years old. and for her birthday i made her two ribs s homemade grilled mac and cheese and a four layer cake that was crazy but im not kidding everytime i make ribs people think im a hero and its so easy to make , so check out those recipes on the trigger app, or online and you won't be disappointed there are some great ones on there I think that's it I think that was the last question so that's perfect timing let's jump to Instagram live I'm going up with my friend Chadd now in about ten minutes so if you want to talk about this menu or if you want to ask questions in chat like wrapping your skirt come join us I'll pour myself a glass of this i'll sit in the shade and join us on triggers instagram live, sunny will eat my shrimp before someone else comes looking for it and i just want to remind you that for any of these recipes you can go to the trigger grills app or trigger grills com search in recipes and you'll find them ok so i just want to thank you all for joining me from my backyard today hope i made something It's a little easier for you and i encourage you to cook and get behind the grill and have fun with it that's ok y'all stay safe and healthy see you soon bye.

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