Mr. KitchenTales brought home this item from the casino, one of their give aways.



It's a huge plastic thing, but hey! Its As Seen On TV! That whisk looking thing works like tongs, there are two halves. The knife has an adjustable guide that is supposed to help one to achieve even slices, but it's just awkward and I'm giving it to the Goodwill.

The red part has holes in it. Here's how it's used:

Place batter, breadcrumbs, mixes, sauces, or spices into one of the clear lids. Place meat, fish, or vegetables on top of batter.
Place red sifting try on top of lid containing batter, and then put on the remaining clear lid, closing securely. Shake until the interior food is fully coated.
Flip the unit over and shake a few more times, until excess batter fallls through the sifting tray holes.
Remove the lid, now the batter is ready to be cooked.

I have not used it yet, and may never do so in the manner suggested, but am thinking the sifting tray might come in handy for making popcorn balls to separate the old maids from the good popcorn.

It came with recipes.

Herbed Oink Chops

1 tablespoon dry oregano
1 tablespoon dry basil
1 tablespoon dry rosemary
1 tablespoon dry thyme
1 tablespoon dry sage
1 tablespoon sea salt
1 tablespoon dry marjoram
1 tablespoon dry parsley
1 tablespoon celery seed
1 tablespoon black pepper
1 tablespoon dry mustard powder
1/2 plain fine bread crumbs
4 pork chops
Olive oil

Brush pork chops with olive oil. Combine dry ingredients in the bottom lid. Place chops in the bowl with the herb mix. Assemble unit and follow steps 3 - 6 of the directions. Grill or broil chops until done.

Of course, if you don't have every single one of these herbs, it will be fine. I am almost ashamed to say I have them all, but if it makes you feel better, they're not very fresh. Our 99 Cent Only store has quite a variety of spices, and I'm thinking of replacing some of my older ones. Many of them are at least 10 years old, some maybe 20 years or older. (Blush) At least they stay in dark cupboards, not on spice racks out in the light near the hot stove.

Chile Grilly Sauce
Great for coating foods before grilling.

Red Chile Puree
1 cup dry red chile pods (New Mexico kind)
8 cloves garlic
4 cups hot water
Soak chiles in hot water for 30 minutes, or until they are soft. In a blender or food processor, puree the chiles and garlic. Set aside to cool.

2 cups Red Chile Puree
4 tablespoons honey
1 teaspoon dried cilantro (or finely chopped fresh cilantro)
1 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon Dijon mustard
Mix all ingredients together in bottom lid. Place meat, fish, or chicken on top of chile mixture. Assemble unit and follow step 3 to marinate for 15 minutes. Follow steps 4 to 6. Grill food immediately.

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Don't you love the paint by number instructions?

There is a venerable restaurant in Denver called The Fort, and they serve a thick pork chop grilled with just that first red chile sauce painted on toward the end of grilling. Heavenly.

Oriental Batter

2 cups flour
2 cups cornstarch
2 eggs
1 teaspoon sea salt
2 teaspoons sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 teaspoons baking powder
2 cups water

Combine all ingredients, mixing until well blended. Use this to coat all kinds of boneless meats and vegetables for frying.

Yes, deep fat frying. One of these days I'm going to do some deep frying. Fritters, raised doughnuts, cake doughnuts, beignets, tempura vegetables, all that stuff, just the once, and then it will be a nice memory. And a few pounds to work off.