Apr 092014

I am an anodized 8 inch skillet. I am a vessel for sautĂ©ing, flambĂ©, poaching, frying, and saucing. Please don’t sell me short because of my size.
I make a wonderful tool to pound a piece of meat into a cutlet, crush garlic, crack whole peppercorns and nuts.
I take pride in the fact that just like my brothers and sisters of varied sizes, we can start a meal on the stove and finish in the oven.
True, I may look like a lowly sauce pan but I offer more. I make a damn fine weapon screaming hot or ice cold. I can kick some arse as long as you know how to utilize my diversity.

I want to be a skillet in my next life
skillz 001

Nov 252012

4 Bosc Pears, peeled, cut in 1/2 and seeds removed
2 C Balsamic Vinegar
2 C Agave Syrup
1 Stick Cinnamonhttp://chefenfuego.com/wp-admin/post.php?post=410&action=edit#edit_timestamp
Pinch of Kosher salt
In a deep sided pot large enough pears. Pour in vinegar and reduce by 1/3. Add syrup, cinnamon stick and pears. Poach over low heat for 20 minutes.

Allow to cool slightly. Serve over ice cream.