6 Summer Recipes to Beat the Heat

Tailored for: Musui–Kamado

INGREDIENTS | Serves 4

1 ⅓ lb veal tenderloin, room temperature
Kosher salt and freshly ground black pepper

2 tablespoons olive oil

⅖ cup (100 ml) white wine
4 sprigs thyme
1 bay leaf
1 clove garlic, crushed
1 shallot, sliced

Tonnato Sauce
6 oz tuna confit or canned tuna
5 anchovy fillets
3 tablespoons lemon juice
2 large eggs
2 tablespoons capers
1 clove garlic, cut in half, sprout removed
⅘ cup (200 ml) olive oil

Garnish
Capers
Olives
Italian parsley
Lemon juice

DIRECTIONS

1. Season veal by rubbing salt and pepper on all sides.
2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear veal for 2 minute each side or until golden brown on all sides. Remove from the pot and set it aside.
3. Add white wine, thyme, bay leaf, garlic, and shallot to the pot. Simmer over [MED] heat for about 2 minutes or until white wine is reduced in volume by half. Add veal back into the pot, cover, and set temperature to [WARM 158°F] and cook for 70 minutes.
4. Remove veal from the pot and place it in the refrigerator once the residual heat is removed. Once cooled, remove from the refrigerator and cut into thin slices.
5. Add ingredients for Tonnato Sauce into a food processor and blend until smooth.
6. Plate the veal from Step 4 and drizzle Tonnato Sauce over it. Add capers, olives, Italian parsley, squeeze lemon, and serve.

NOTES

• Leftover Tonnato Sauce pairs well with soft-boiled eggs or hard-boiled eggs.
• ¼ onion can be substituted for 1 shallot.

Tailored for: Oven-Safe Skillet 28cm

INGREDIENTS | Serves 4

⅘ lb pork shoulder/butt
1 small onion, cut into 8 wedges
1 medium zucchini, cut into ½” rounds
1 Japanese eggplant, cut into ½” rounds
1 medium red bell pepper, seeded, cut into 12 pieces

Kosher salt and freshly ground black pepper
½ clove garlic, sliced
½ lemon, juiced
Fresh herbs (Italian parsley, rosemary, thyme, bay leaf), roughly chopped
2 tablespoons olive oil, divided
3 tablespoons extra virgin olive oil, divided

Garnish
½ lemon, cut into wedges

DIRECTIONS

1. (1st day) Rub entire surface of pork with salt, pepper, garlic, lemon juice, and 1 tablespoon of olive oil. Place herbs on top and marinate overnight.
2. (2nd day) Cut the marinated pork into 8 equal pieces. Using a 7" bamboo skewer, thread the ingredients in the following order: bell pepper, onion, pork, zucchini, eggplant, bell pepper, onion, pork, zucchini, eggplant, and bell pepper. Sprinkle salt and pepper. Repeat this step to make a total of 4 skewers.
3. Preheat oven to 480ºF (250ºC). Preheat the skillet over medium-high heat for about 90 seconds. Add in olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to medium heat. Add the skewers and sear for about 2 minutes. Flip the skewers, sprinkle salt and pepper, and drizzle 1 tablespoon of extra virgin olive oil over the skewers.
4. Transfer to oven and roast for about 15–20 minutes while occasionally basting the rendered fat over the skewers. Roast until the pork is cooked through and golden brown. Once cooked, drizzle the remaining extra virgin olive oil over the skewers to finish. Serve with lemon and herbs as desired.

Tailored for: Musui–Kamado

INGREDIENTS | Serves 3–4

3 rice cups (540 ml) white rice, rinsed
520 ml water
2 tablespoons soy sauce
1 teaspoon kosher salt
1 ½ tablespoons (20 g) unsalted butter

2 ears corn, husked and cut in half
(Additional Ingredients = 330 g total)

DIRECTIONS

1. Add 1 tablespoon of water and place corn in the pot. Cover and steam over [LOW] heat for 20 minutes.
2. Prepare a grill with heat medium-high. Grill corn until kernels begin to char, about 3 minutes, then turn. Continue grilling and turning until all sides are slightly blackened. Cut kernels off the cob using a knife.
3. Add rinsed rice into the pot after thoroughly draining. Add in fresh water, soy sauce, salt and stir once. Place kernels from Step 2 and butter on top.
4. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.
5. Once rice cooking is complete, uncover and fluff the rice using a spatula. Serve warm.

NOTES

• Setting the cooking amount for 4 cups accounts for the additional ingredients. Increase amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.
• Add rinsed rice, fresh water and seasoning and stir once before placing additional ingredients on top. Seasoning such as soy sauce may accumulate on the bottom and result in a burnt pot if rice cooking does not start immediately.