If you own a Steam Shell Griddle, you are a lucky restaurateur! Your dishes retain their moisture and flavor, giving them that special something that puts you above the competition. You can turn out food faster and more perfectly cooked…and even healthier than on a standard restaurant griddle.
With circulating steam beneath the griddle plate and our patented technology that consistently disperses steam above the food, the Steam Shell Griddle locks in natural moisture and eliminates the risk of overcooking or drying out. The moisture content and richer flavors tell your customers that all the nutrients are still in the food.
Speaking of healthy…imagine perfect Cheese Pancakes or Omelet Roll-ups or a Veggie Stir Fry in just two or three minutes. Watch your customers’ line up at the door for these easy-to-prepare, delicious, healthy meals from your steam shell griddle.
- Eggs, 4
- Sour cream or yogurt, 1 cup
- Cottage Cheese, 1 cup
- Salt, 1/2 tsp.
- Flour, 1 cup
- Sugar, 1 TB
Add eggs and cottage cheese to a food processor bowl, and run until smooth and light-colored. Sift in flour, salt and sugar, and pulse until blended in. Add sour cream or yogurt and pulse until barely blended. Spoon batter to hot griddle, covering with the steam shell lid to cook more quickly. Flip after no more than 1 minute, and brown the other side slightly. Serve with sour cream or yogurt and some fresh fruit.
- Eggs, 3
- Onion, 1-2 TB petite diced
- Red bell pepper, 1 TB petite diced
- Mushrooms, 2-3 sliced
- Spinach, 1/4 cup coarsely chopped
- Marinara, 2-3 TB
- Feta cheese sprinkles
- Pita, Lebanese (thin, flat, 10″ pitas)
This recipe is for one Roll-up. For multiples, have the veggies cut in advance, ready to use. For each Omelet Roll-up, warm a pita on the griddle for a couple of seconds, transfer from the griddle to a large plate and spread marinara over it. Add the required amount of veggies to the griddle in this order, those that require the most cooking time first: onion, red bell pepper, mushrooms, spinach. When all veggies are on the griddle, whip the 3 eggs lightly with a fork, and add to another section of the pre-heated griddle, allowing the eggs to make a large circle about the size of the pita. Sprinkle with salt and pepper, and while eggs are still slightly soft on top, sprinkle the prepared veggies over them and top with feta sprinkles. Cover omelet briefly with the shell. Slide the omelet with the veggies and feta cooked into it to the top of the pita topped with marinara. Beginning at one side, roll the pita with the omelet into a cylinder shape. Slice in half on the diagonal and arrange on plate.
Veggie Stir Fry
- Ginger, 1 tsp. peeled and minced
- Garlic, 1/2 lg. clove, minced
- Onion, half of 1 lg. Spanish
- Red bell pepper, cut into strips
- Broccoli, leftover stalk, run through shredder blade of processor
- Carrot, one lg., shredded
- Mushrooms, Crimini, 3-4 shredded
- Bean sprouts, fresh, 1/4 cup
- Kale, 1/2 cup, shredded
- Romaine lettuce, 2 cups, shredded
- Rice, brown Basmati, 1 cup dried
- Water, 2+ cups
- Salt, 1 tsp.
- Extra virgin olive oil, 2-3 TB
Prepare the rice and set aside (cook 1 cup dried rice with a tsp. of salt, 1 TB extra virgin olive oil and 2+ cups water). Prepare all the veggies, trying to keep all in more or less uniform strips. Sprinkle a bit of extra virgin olive oil on the griddle surface, and add the veggies in order, starting with the ginger and/or garlic. Let the firmer veggies cook for a few seconds before adding the next veggie. Immediately after adding the spinach, place the steam shell over the entire mixture briefly to allow the veggies to cook and flavors to meld. Add the pre-cooked rice to the griddle, and toss all together as it heats through, adding salt to taste and perhaps a bit of crushed red pepper. Remove from griddle to a serving dish accompanied by soy sauce.
Vary the stir-fry with other veggies and veggie parts you’d like to use up. Be creative! This recipe makes plenty for two people.
For more information about the American Griddle Steam Shell Griddle, please contact us.