Thursday, December 30, 2010
To that end, watch our website in the next few days.. We will be putting up a "works" Volcano Package. I will be putting a coupon code on the BLOG that will give you an additon % off. JUST for being a blog follower.
Might do it for some of the accessories, also.. Maybe The Lid, for example. I am open to suggetions.
Monday, December 27, 2010
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1 cup soft bread crumb
- left over bone and meat from your Christmas ham.
- 3 tablespoons olive oil
- 1 cup minced yellow onions( I like to go a little light on this)
- 1/4 cup minced celery
- 1/4 cup minced green bell peppers
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano, preferably Mexican
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon minced garlic
- 2 quarts Chicken Stock or
- canned low-sodium chicken broth
- 1 pound dried black beans, rinsed, picked over, soaked overnight in water to cover, and drained(Most beans have rocks and crud in them... CLEAN THEM WELL!)
- 1 teaspoon salt
- 1/2 cup minced green onions (green and white parts)
- 1/4 cup minced fresh flat-leaf parsley
Score the skin of each ham hock with a sharp knife.
Tuesday, December 21, 2010
This sou;p is called Ajiaco.. I think it is delicious and it's not very hard to make. However. FOLLOW the ingredients or you will never get an authentic flavor. The critical ingredient is the Guascas.. That seems to be the foundational flavor of the soup.
Also, here in the United States we cannot get the same potatoes that they use there (A variation of yellow ones that dont fall apart in hot water like Russets seem to do) That being said, I think you will find this easy to make and tasty.
I halved this recipe and used a 12 inch deep DO. The Volcano, natch, was the heat source.
12" deep Dutch Oven
3 pounds chicken breast, on the bone with skin (or 1 whole chicken, cut into parts)
6 quarts water
3 pounds russet potatoes, peeled and cut into 1-inch chunks
6 pounds new red potatoes, peeled and cut into 1-inch chunks
3 pounds papas criollas (in the U.S. use Dutch Creamer, Baby Dutch Yellow, Yukon Gold, or Yellow Finn potatoes), cut into 1-inch chunks (In Utah country sometimes you can find them at Tenochitlan)
4 ears corn on the cob (fresh or frozen), cut into 3-inch pieces
2 handfuls of Guascas (about 5 g dried or 10 g fresh)
Crema Mexicana (or regular heavy cream if you can’t find the other)
1. Place the chicken breasts in the bottom of the DO, sprinkle with a handful of guascas, and add water. Bring to a boil and cook until the meat is tender. Remove chicken and set aside. Cover with foil and keep warm.
2. Add the potatoes and bring to a boil. Reduce heat and simmer, covered, for at least a couple hours, 4 hours is best. The yellow potatoes should start to break up in the soup, but if not, you can help the soup along by mashing some of the yellow potatoes in the pot.
3. Once the cooked chicken is cool enough to handle, remove the skin and bones. Cut the meat into small pieces and drop them back into the pot.
4. About 5 minutes before serving, add the remaining guascas and let it cook for 5 minutes, then serve.5. Serve in deep bowls, making sure that each bowl gets some chicken and a piece of corn on the cob. Garnish with a dollop of heavy cream, capers, and cilantro leaves. You can eat the avocado on the side with the rice, or you can cut a slice into pieces and drop into your soup bowl. (I like the avocado chunks in my soup.)
Give it a whirl.. I think you will like it.. And I can report to my wifes grandmother that she will live on forever in her recipes.
Friday, December 17, 2010
So... C'mon down!!
Wednesday, December 15, 2010
I went to Chilis .. I loved the soup.. but thought it was overpriced.. I found the recipe and made it myself
However, after much resistance on my part, we went.
After perusing the menu and seeing only 1000+ Calorie Burgers and stuff that is NOT on my diet.. I saw that they had a variety of soups.. Anyway, I tried their Chicken and Green Chile soup.. Long story short.. GREAT soup.. small portion.. Overpriced.
I went out on the web and found a copycat recipe and tried it.. It was delicious..
* 1 tablespoon vegetable oil
* 1 lb chicken breast fillet (approx. 3 fillets)
* 1/2 cup diced onion
* 1 garlic clove, pressed, to taste
* 1 cup masa harina
* 3 cups water
* 1 cup enchilada sauce
* 16 ounces Velveeta cheese
* 1 teaspoon salt, to taste
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* shredded cheddar cheese
* crumbled corn tortilla chips
Pico de Gallo
* 2 medium tomatoes, diced
* 1/2 cup diced Spanish onion
* 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
* 2 teaspoons finely minced fresh cilantro
* 1 pinch salt
HOW TO MAKE
Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
Thursday, December 9, 2010
Last and certainly NOT least.. I have some good quality Non Propane stoves.. great condition. (not fabulous, if they were fabulous, youd have to pay new!) Some of them good enough for gifts.. Call me and tell me you saw it on the blog.. Ill give them away for $50.00 each. If you pick them up it is CASH ONLY! So, if you are a briquette fan (as I am) these are a great way to take advantage of the Power of the Volcano for CHEEEEP!
Wednesday, December 8, 2010
This weekend Maceys in Spanish Fork will be having their customer appreciation day. We will be at the Spanish Fork Maceys on FRIDAY Afternoon doing an in-store demo. (No free food, sorry) They will have special pricing. (I dont know what it will be) And, we will be giving away FREE Volcano Lids.
Monday, December 6, 2010
If you pick up at our location its CASH only - If you are out of Utah.. shipping will be additional, of course.
Also Note - Until Christmas, I will be accepting NEW smaller dealers. Ill give you choice of ANY 5 Volcanos, 5 Lids and 5 cookbooks as your starter package AND -after your initial purchase - we will drop ship for $8.00 additional per unit.
So, get it while it's hot.. because on Thursday Dec 23 - the gates slam shut.
Friday, December 3, 2010
Here is a recipe from our website.. Ill be posting more as time goes on.
Pot Stickers Recipe
¾ cup grated cabbage
6 oz lean ground pork
5 oz chopped, fresh, or frozen shrimp
3 tbsp finely chopped green onion
1 tbsp soy sauce
1 tsp. cornstarch
¼ tsp. ground ginger
¼ tsp. garlic powder
¼ tsp. salt
36 round wonton wrappers
3 qts. Boiling water
2 tsp. hard margarine or butter
Place first 9 ingredients into a medium sized bowl and mix well. Put 2 ½ tsp. of the pork mixture onto the center of each wonton wrapper. Dampen the edge with water, fold over, and press to seal. Repeat. Keep covered with a damp tea towel to prevent drying out. Boil water in a large uncovered pot or Dutch oven and add up to 1/3 of the pot stickers. Return to a boil and leave for 5 minutes. Remove with a slotted spoon, rinse with cold water, and repeat until all are cooked. Melt margarine/ butter in a non-stick fry pan. Arrange pot stickers close together in the pan and cook on one side only until well browned. Make 36.
Thursday, December 2, 2010
Friday, November 19, 2010
Also, the space under the stove served well to melt the butter to a nice gooey consistency.
Normally, I would post pictures, but I dont want to steal the thunder from Mormon Times. (Ive no idea when the article is coming out.. but will keep you posted)
Monday, November 15, 2010
If you are dead set on an "A" stove... I may have some more next weekend.. I got about 1/2 way through the project on Saturday (Look how hard I work for you!!) and decided to watch football. I will finish the project next week, I may have some more "A" stoves. I am not going to put this on the web.. I will put it on Facebook, however.
I will be posting more often. My goal is to do two things.
1- Each week post a new recipe that we took for a test drive. This past week we cook bread on the mid-grill in just a bread pan with the lid. No Dutch Oven required :) Ill post pics and etc pretty soon
2-Review some Volcano related product. For example, this week, I saw a hand crank lantern at Kohls (of all places) for $20.00. I think I will get one and test drive it to see if it is worth 20 bucks. If not, you might see the "cook it on a Volcano, it will cook anything slogan" applied.
I will keep you posted.
Bookmark us. Tell your friends!!
Volcano II Corporation
Thursday, October 14, 2010
Click the following link to go to the page- http://www.volcanogrills.com/videos.html
Thursday, September 2, 2010
Tuesday, August 17, 2010
Monday, August 9, 2010
From an anonymous college student,
College life can be quite a transition. Soon after moving out, I began to realize that even with all the good aspects of being a student there were also going to be some things that would be tough to get used to.
Number one, of course, is my financial state. If I could use one word to describe myself in college it may very well be “broke,” a term that experts often use to describe the state of having zero money. I have a pretty good job and everything, but as the amount of bills I have to pay stacks up, paydays have become more and more somber. I guess that the best way I can describe it is by comparing it to one’s birthday. When you were young your birthday was the happiest day of the year, a day filled with large amounts of sugar in the form of drastically over frosted cakes, friends, and presents, all a kid could ever want. But then, as you get older (and I’m assuming this since I’m really not that old yet) birthdays become dark and gloomy, a day when you realize how old you are and become incredibly depressed. But instead of once a year I get that every other week. Yikes.
Having no money is a gateway that eventually leads to other problems, like having no food. Okay, obviously if I had no food I would die but there are definitely worse things than death, like eating nothing but Ramen for an entire week (been there) or being forced to raid the fridge while your roommates are out and take just little amounts of things so they don’t notice and then mix those items into a sort of casserole that is hardly appetizing and rarely tastes very good. If there is one thing I’ve learned from my days in college it’s that combining condiments to make unique sauces is a dangerous and sometimes harmful road. But I will admit my lack of funds isn’t even the primary cause of this tomfoolery, I would mainly attribute it to my lack of cooking abilities.
But these two difficulties of college are also two of the reasons why the Volcano Grill is so great. First of all, it’s cheap! For a while, they were selling those things at Costco for a hundred bucks! For $100 I only have to sell my plasma like three times. And even on their website they go for about $150 which is still not bad seeing that you get everything you need for propane cooking too. It also solves problem number two, because what human being can’t cook a steak? I mean honestly, you just throw a large piece of meat over a fire until the inside isn’t pink anymore. And it’s delicious. I’ve also been enjoying stir fry which consists of a bag of Wal-Mart’s stir-fry vegetables and stir-fry sauce and some chopped up chicken ($8 total). My days of Ramen are finally over. Not to mention that it solves problem number three, that I live in a space that is smaller than many people’s closets. The Volcano Grill collapses down and fits semi-easily under my bed. The moral of the story is that the Volcano Grill is a fantastic product that I would recommend to all of you, whether you’re a college student or not. And as for my college friends, I’ll be seeing you all at the plasma donation center!