Omaha Steaks Sirloin Tri Tips and Heart O The Mountain Pinot Noir

Great Gourmets

features Omaha Steaks

Sirloin Tri Tip

in a tomato and crème sauce, with garlic, onion, and portabella mushrooms, on a bed of spagetti.

The dish was created by first browning onion and garlic in a small amount of butter and olive oil, then adding sliced portabella mushrooms for a minute or so, until softened.

This mixture was set aside while the Sirloin Tri Tips were browned and then simmered in a small bit of tomato sauce.

Cooked spagetti noodles formed the base of the dish, topped with the garlic, onion and portabella mixture, and the Sirloin Tri Tip and in tomato and crème sauce

The dish is centered with a dollup of sour cream and returned to the heating shelf on the Lynx Grill to keep warm until ready to serve, and while the side dishes of toasted French and Dutch Crusted Breads with melted chedder cheese were prepared.

A Side Salad of mixed greens, radishes, carrots, and crushed crisped bacon, is dressed with olive oil, apple cider vinegar, garlic, roasted onion and red pepper puree and buttermilk.

A 2006 Pinot Noir, from Heart O The Mountain Winery, located in the Santa Cruz Mountains, is featured as a pairing.

Produced and Directed by

Tamara Lynn Scott

Please visit the website at

http://GreatGourmets.blogspot.com

Omaha Steaks Blazin Buffalo Popcorn Shrimp Salad with Apricot Mango Wasabi

Great Gourmets

features Omaha Steaks

Blazin Buffalo Popcorn Shrimp

and

Apricot Mango Wasabi

to create a Wasabi, Shrimp, Rice and Baby Greens salad





comprised of an assortment of baby greens as the starting bed,

drizzeled with a salad dressing of olive oil,

white wine vinegar, fresh crushed garlic,
sugar, buttermilk, roasted onion and red peppers puree,


topped with a centerpiece mound of white rice and a large tablespoon of Apricot Mango Wasabi

to which is added lightly toasted Blazin Buffalo Popcorn Shrimps as crown to the dish.

The Salad is sided with toasted sourdough french bread with Olive Oil, Butter, and Crushed Garlic, and warmed Dutch Crusted Bread.

Please visit the website for the series:

http://GreatGourmets.blogspot.com

Produced and Directed by

Tamara Lynn Scott

Omaha Gourmet Franks and Heart O The Mountain Pinot Noir

Great Gourmets

features Omaha Gourmet Franks

in a outdoor kitchen creation

prepared on the Lynx 36 inch Propane fired Grill






by creating several components

of pan crisp bacon,

Red Kidney Beans cooked together with

fresh crushed garlic,

Mildly hot red tomato salsa,

mustard, sugar,

which when cooked was removed to the serving
bowls as the base of the dish.

White rice was prepared to create a center focus mound, and as the perfect balance for the spicy bean salsa.

The crisp bacon was added in a circular fanned topping.

The Omaha Franks were pan heated in a small amount of water to prevent sticking, and to allow the Franks to double in size, then cut lengthwise and across to finish browning.

Once the Franks were completed, Sliced Portabella mushrooms were added to the pan for a minute or two until heated.

The Franks were then transferred to the serving plate to top the red kidney bean salsa base, and the entire plate transferred to the warming rack until ready to be served.

The dish was complemented with a 2006 Estate grown and bottled Pinot Noir from Heart O The Mountain Winery, a small, hand crafted Winery of the Robert Brassfield family, located in the Santa Cruz mountains.

Please visit the website http://GreatGourmets.blogspot.com

These Broadcasts are produced and directed by
Tamara Lynn Scott.

Omaha Steaks, Big Green Grill, Longboard Syrah

The Broadcast Series

Great Gourmets

Produced and Directed by

Tamara Lynn Scott

features a cooking demonstration with the Big Green Egg,

a charcoal fired, ceramic grill,

and features Omaha Steaks Tasteful Gift Combo

which includes

2 (5 oz.) Filet Mignons

2 (6 oz.) Top Sirloins

2 (4 oz.) Boneless Pork Chops

6 (4 oz.) Omaha Steaks Burgers

4 (5.75 oz.) Stuffed Baked Potatoes

1 (6 in.) Chocolate Lover's Cake

We wrapped all of the meats in Bacon and seasoned them with the Big Green Egg's Garlic and Pepper spices,






pairing the meats with a 2005 Syrah from

Longboard , a wine from the Russian River Valley,






and complimented with baked potatoes,

crisp freshly made croutons of crumbled bagels,

and mixed green salad,

crowned with the chocolate lover's cake,

for an afternoon dinner created in the outdoor kitchen of the series

From the Ground Up.

This kitchen requires no electricity or propane, and can be fueled with the oak woods available on the lands.

Visit the series at

http://GreatGourmets.blogspot.com

and the sister series

http://TLS-FromTheGroundUp.blogspot.com

SEGMENTS 348-349 - Outdoor Kitchens - Big Green Egg Grill

The Big Green Egg Grill, Smoker, and Oven

is being featured in the series:

"From the Ground Up"

Creating Energy Self-Reliant,

Environmentally Friendly,

Homes and Systems

Outdoor Kitchen

The Big Green Egg was chosen not only for its ability to utilize
the Big Egg's own natural lump charcoal, which has no chemicals added, but the plentiful local resources of natural woods , renewable, local energy sources ,

but for its energy efficient construction of high
temperature fired ceramic which holds and
conserves heat, cooking foods faster, and
maintaining more of the natural juices and
nutritional values of the foods prepared.

Based on the 3000 year old ancient clay ovens of China and "Kamada" stoves of Japan, The Big Green Egg has incorporated Space Age Ceramics, stainless steel draft doors, and other innovative improvements to provide a product impervious to weather, with lifetime guarantees and durability.

Because moisture is maintained, foods don't dry out, undergo little shrinkage, and natural juices and flavors stay locked inside, allowing better utilization of nutrition and food value.

It is available with many innovative attachements,
some of which are featured in the two opening segments that introduce the Egg and demonstrate its set up and a meal prep.

Some of these devices include Pizza and bread stones which can deliver brick oven flavors and crusts, special cooking pans, Dutch Oven, and trays, ceramic mounts for cooking chickens upright to allow for self-basting and collection of juices for gravies, thermometers for measuring food doneness, utensils, and ingenious cleaning devices.

Versatility of food preparations, which can be grilled, baked, or smoked at exact temperatures gained through a system of top and bottom dampers, with temperatures up to 750 degrees, give the Green Egg capacity to control internal temperatures and consistent cooking results.

Exterior is non-toxic glaze and the interior self cleans as heat burns off any grease build up.

The Big Green Egg Cookbook contains recipes, as well as the website,
and these segments show a demonstration preparation of pepper and spice crusted meats, with side dishes of grilled asparagus, and toasted and spiced Italian bread.

Following will be further demonstrations for the sister series:

Great Gourmets with guest chefs demonstrating some of their favorite foods created in the Outdoor Kitchen.

Please visit http://GreatGourmets.blogspot.com

Toasted Italian Breads, sprinkled with Olive Oil and Gourmet Spices, with Asparagus surrounding it on the grill, make use of the residual heat while the Crusted Meat is resting.

Broadcast Cable Series: From the Ground Up

Creating Energy Self-Reliant,

Environmentally Friendly,

Homes and Systems.

SEGMENT 348: Outdoor Kitchens: Energy Efficient Grills

Introduction to the Big Green Egg -

Delivery and Set -up of a cypress wood cradle table for the Egg, discussion of the products, and set up of the Ceramic Grill, the Big Green Egg.

Running time: 27:29 minutes

Produced and Directed by

Tamara Lynn Scott

Featuring Austin Prim

of Sierra Select Distributors

and

Rick Cook

of Treasure Islands of Santa Cruz.

Airing Schedule for


Friday, June 26th

2 a.m. and 5:30 p.m.


Tuesday, June 30th

2 a.m. and 5:30 p.m.

Copies of these Broadcasts may be obtained through the Producer at

TLS.FromTheGroundUp@gmail.com

Copyright 2009 Tamara Lynn Scott

SEGMENT 349 Outdoor Kitchens - The Big Green Egg -Part Two

includes demonstration in use, loading of charcoal, lighting techniques without chemicals, bringing the Egg up to temperature, controlling temperatures, and discussion of many of the products, implements, pans, and features available.

Running time: 27:49 minutes

Produced and Directed by

Tamara Lynn Scott

Featuring Austin Prim

of Sierra Select Distributors

and

Rick Cook

of Treasure Islands of Santa Cruz.

Airing Schedule for SEG 349 - The Egg - Part Two

Friday, July 3rd

2 a.m. and 5:30 p.m.

Tuesday July 7th

2 a.m. and 5:30 p.m.

Copies of these Broadcasts may be obtained through the Producer at

TLS.FromTheGroundUp@gmail.com

Copyright 2009 Tamara Lynn Scott

Please visit the series website at

http://TLS-FromTheGroundUp.blogspot.com

The Crepe Place and Bargetto Pinot Grigio

Great Gourmets

visits The Crepe Place in Santa Cruz to scout out potential entres to feature in the Broadcast Cable Series, and pairs up Bargetto's Pinot Grigio with the Crepes , Clam Chowder, and Mussels.

Please visit the website at

http://GreatGourmets.blogspot.com

and the master Broadcast Website:

http://TamaraLynnScottBroadcasts.blogspot.com

Longboard Wines and Omaha Steak company Cheesecake

Longboard Winery

of the Russian River area of California,

has entered the series " Great Gourmets"

with several of their fine wines to pair with the entres in the weekly Broadcast Cable
Series.

Here, their 2007 Sauvignon Blanc - Russian River Valley
has been chosen to be paired up with the Omaha Steak Company's
assorted cheesecakes as compliment in the fine dining, food demonstrations, and food pairings at the Outdoor Kitchen area of the series: From the Ground Up.

Omaha specializes in gourmet foods which can be shipped directly to the location at which it is to be enjoyed, and as such, has been a leader in the arts of gift giving, with their shipping of quality items in containers that can be re-utilized as coolers.

Please visit the series:

http://GreatGourmets.blogspot.com