Hot Off the Range: The Milestone Distributors Blog

Griddle Tips and Techniques from Chef Scotty Campbell

With the holidays rapidly approaching, what better time to embrace all of the fabulous benefits that is the lifestyle simply known as . . . Viking!

To that end, let me take just a few minute to share with you just few tips, tricks and techniques that will unlock the spontaneity and ease that is waiting for you on your Viking range/ range top griddle!

The trick to getting the most out of your griddle is to treat it as you would your Mom’s cast iron skillet.

Your griddle is 5/8” thick cold-rolled steel! Share that with your neighbors and savory the look of “griddle-envy” that is inevitable. But, just like your mother’s cast iron skillet, it requires a certain amount of unique care.

Like Mom’s skillet, once seasoned, you will rarely take a scouring sponge and soap to the griddle surface to clean it. My favorite way to remove the residual oil and debris from the griddle between items is to use a pastry blade to scrape or drag the cooking build-up forward to the removable tray in front. Keep in mind that you are not trying to remove the dark rich “fawnd” that has built up over the previous uses. This cleaning is solely meant to reduce the surface to an even, smooth pallet for the next culinary adventure. It is important to finish the cleaning with a generous coating of fresh oil.

It might help to know that the seasoning or “fawnd” is carbonized residuals of the foods and oils you have cooked before. The key word here is carbonized; carbon had no food for bacteria or bugs. It is, in fact, the cleanest, most aseptic cooking surface there is. It might look un-kept, but this is the secret to successful griddle cooking.

If the look of a seasoned griddle might challenge your vision of the polished Viking kitchen, simply purchase a stainless steel cover or the new bamboo butcher block to cover your griddle by going to VikingRange.com.  Be sure to select the size that fits your particular griddle.

Before you can find the bliss in your griddle cooking, you must clean and season the griddle. This is a one-time process, but it is essential to get the most out of the griddle. The process only takes an hour from start to finish. Listed below is a step by step video tutorial on how clean and season your griddle. It is only six minutes long and works great on any iPhone or equivalent.

Finally, here are a couple of recipes that highlight some of the wonderful opportunities waiting for you on your Viking griddle.

Most importantly, may these holidays find you and yours in good health, in great spirits and in the warmth of your own home!

Chef Scotty Campbell Ambassador of the Lifestyle that is . . . Viking!

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Butternut Squash Risotto with Sizzling Shrimp

Chef Scotty Campbell demos a great fall risotto recipe on the Fox 26 Morning Show with Cleverley Stone ahead of the 8th Annual International Risotto Festival to be held October 17 in Houston, Texas.  

Butternut Squash Risotto with Sizzling Shrimp (Serves 4)
Source: Chef Scott Campbell, Viking Kitchens 

Ingredients:

• 3 Tablespoons unsalted butter
• 1 medium onion, chopped
• 3 garlic cloves, peeled, plus 1 Tablespoon chopped garlic
• 2 1/2 cups Arborio rice
• 1 cup dry white wine
• Kosher salt and freshly ground pepper
• 8 cups hot chicken stock, or canned reduced-sodium chicken broth
• 3/4 pound butternut squash cut in 1/2-inch cubes, about 2 cups
• 1 Tablespoon whole-grain mustard
• 1 Tablespoon chopped fresh tarragon
• 2 Tablespoons chopped fresh chives 1/8 teaspoon fresh ground nutmeg 1/4 cup Mascarpone cheese
• 1/4 cup cream
• 1 Tablespoon olive oil 1/4 teaspoon Sriracha pepper sauce
• 20 large shrimp, peeled and deveined

Preparation

1. Heat 3 Tablespoons butter in a wide, braising pan over medium heat.
2. Add chopped onion and cook without browning, stirring occasionally, until onion is softened.
3. Add the Arborio rice and garlic clove.
4. Cook for 1-2 minutes until grains are coated with butter and toasted and the edges become translucent.
5. Steam cubed butternut squash over boiling water until completely tender, about 5-6 minutes. Set aside and keep warm until needed.
6. Add white wine and cook, stirring constantly, until reduced. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice (very important for broth to be hot!).
7. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, adding the remaining hot stock one ladle at a time. Each addition should be just enough to completely moisten the rice and cooked until each batch of stock has been absorbed. Stir constantly until the rice mixture is rich and creamy but al dente. This will take 20-25 minutes from the time the wine was added.
8. When risotto is nearly al dente, add the steamed squash, whole-grain mustard, tarragon, chives, cheese and cream to the risotto. Continue cooking and stirring to blend flavors, until risotto is creamy but not soupy.
9. Season risotto with nutmeg, salt and freshly ground pepper to taste.
10. Heat the olive oil in a medium skillet over moderately high heat.
11. Sauté the shrimp with 1 Tablespoon chopped garlic and Sriracha until shrimp are pink and opaque in the center. Season shrimp with salt and pepper to taste.
12. To serve, divide the squash risotto among 4 shallow bowls and top with sautéed shrimp.

 

Ready, Set, Grill! Chef Scott Campbell on The HomeShow Online

You know what sounds good? A nice steak cooked with all the trimmings and right marinade.

Trouble is the meat always seems to stick to the grill. Watch experienced chef Scotty Campbell from Milestone Distributors as he gives you the five essential grilling tips you have to know.

Click the screen shot below or here to see the video.

Chef Scotty's griddle cleaning tips

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