TEC PATIO 1

	This is like the steamed clam dinner that we prepared last week but there are a few adjustments that give the clams an added delight.				This is dinner for two and is served with a dish of butter, lemon, and garlic, to dip the tender little morsels in. Also coleslaw and garlic bread hits the spot.

This device is used in many different applications. It is nothing more than a gas fired infra-red broiler. Its ceramic gas generated burners serves as broilers in some high end commercial gas ranges but in the Tec Patio 1 version it serves in a way of an outdoor barbeque. This unit is made of a high quality stainless steel and provides grill, basket, skewer, rotisserie, wok, deep fry, steamer, boiler and even smoke cooking. Yes, all of these and even more.

The one feature that I really like is that you can have it in natural gas or propane. My Tec is a natural gas fired unit that is hooked up to an outlet on my deck. This is very handy for when you have a hungry crew and the propane bottle runs out, well I don't have to say any more. Also being made of stainless it is a easy cleanup, providing you use the right method.

I can go on and on about the things I like about this method of cooking but you have to try it to believe it. Some of the outrageous foods that can be prepared on it, in the middle of winter as well as summer, can only be achieved by an intense heat given off by the Tecs infra-red ceramic burners. This intense heat sears the food so the juices stay inside intead of dripping all of that flavor out.

If you need any information in the future regarding the TEC PATIO 1 please feel free to email at:

greenhousegourmet@chef.net

HERE IS THIS WEEKS RECIPE FOR THE TEC PATIO1

STEAMED CLAMS WITH SCALLOPS

4 lbs littleneck clams(fresh)

2 lbs singing scallops(in the shell)

1 large onion(chopped) 1 cup champange 1/2 cup water(sea water) 6 sticks of celery(chopped) 1 teaspoon old bay seasoning salt

1 teaspoon ground black pepper 1 lemon(squeezed)juice 1 cup parsley(chopped) 6 cloves of garlic 3 tablespoons olive oil

For the clams: They should be dug the day before and soaked over night in sea water and cornmeal. The cornmeal gets taken into the clams stomach making it get rid of all sand.

For the scallops: They should be bought on the same day out of a live tank. This sounds impossible but it is not. We have several resources that provide these very services locally and if not possible to get in the off season there are stores that take pride in finding whatever you need in a couple of days.

I am going to be using my steamer pot and basket that comes with the tec1. In your home you can achieve the same effect with a large pot and a steamer basket which can be purchased at most grocery stores. You will then need a burner turned to about med high. Befor putting on the burnner, first add garlic, sea water, celery, onion, pepper, oil, parsley, and old bay. Then take your basket and fit it in tight so when you pour the clams in it doesn't tip to one sie or the other. When the basket is in place put pot on heat. Keep at med high heat until you smell garlic in the room then turn down to med. add clams and cover for ten minutes. Then take cover off and add scallops and re-cover for another ten minutes. After clams have opened add the champange and lemon juice by covering the entire contents, this added topping is what really gives you the taste of a new dish rather than just clams and scallops.

UNTIL NEXT WEEK THIS IS THE GREENHOUSEGOURMET SAYING "YOU ARE WHAT YOU EAT"

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