Home of the Incredible
"WISHBONE KITCHEN TWEEZERS"
" I was so sick of big clumsy tongs...I just had to come up with something better ! "
Try my Patent Pending design and I know you'll never go back to your old clumsy tongs ever again. The revolutionary shape of the Wishbone Kitchen Tweezers is more accurate, is easier to grip and hold food large or small, from a single pea to a chicken breast off the grill and will easily out last any tongs because there are no springs to break or hinges to wear out. Just heavy gage stainless steel which will never rust or tarnish and is completely dishwasher safe. Tweezers are 11.5 inches long for perfect control yet optimum leverage. I've been using the same pair in a restaurant kitchen for years and they are still as good as new. I use them for everything from flipping a 20 oz. Porterhouse to placing that last piece of Edamame on the plate for the perfect presentation! Just try one pair in your kitchen and I know you'll be telling your friends about them!
Welcome, your table is ready!
This is your chance to experience fine dining at home with products, techniques and free recipes that took years to perfect in some of the nations hottest kitchens!
Chef Matthew Vinetti has over 20 years experience working in some of the best fine dining restaurants and spas in the country. His recipe collection and growing product line reflect years of hard work to refine his culinary craft! Now available to you in just minutes, not years. A fine dining experience at home, made easy using his line of perfected products and free selected recipes.
-I hope you enjoy my site but know you'll love my products!!!
Featured Recipes
Ok so for the holiday season a good friend of mine requested a few recipes...anything for a friend! So here you go Pearl and Happy Holidays. I hope your meals are a success!
Vinetti's Crazy Crab Cakes
- 1 lb can of lump crab meat
- 2/3 cup Helmans mayonnaise
- 1 tbsp finely chopped onion
- 1 tbsp small diced red bell pepper
- 1/4 cup finely chopped celery hearts (include leaves)
- 1 tbsp Dijon mustard (Grey Poupon works best)
- 1 tbsp lemon juice
- 2 tsp Vinetti's Crazy Cajun Seasoning
- 2 tsp Worcestershire sauce
- Salt your mixture to taste (at end)
- 1 1/2 cups Panko Bread Crumbs
( an unseasoned, course breadcrumb available at most supermarkets)
Cooking Instructions:
In a large bowl, combine the crab meat, mayonnaise, onion, celery,bell peppers, mustard, lemon juice, Cajun Seasoning, Worcestershire sauce, eggs and half of the bread crumbs.Combine by folding gently as not to break up the crab meat completely. Cover bowl and let rest in fridge for 30 minutes.Next form 8-10 patties (about 2" wide and about 1" thick). Place the remaining bread crumbs on a Sheet Pan. Carefully press each patty into the crumbs, coating both sides. Place the breaded patties on a large plate. . In a large Saute Pan over medium flame heat 3 Tbsp of vegetable oil until it begins to ripple in the pan (not to smoke point!). Place the crab cakes in the pan and cook for 2-3 minutes on each side, or until browned on the outside and hot in the middle. Check by inserting a sharp knife into the center of 1 cake. You may need to finish cakes in a preheated 400 degree oven for 5-7 minutes if not hot internally.
A great crab cake sauce
Ok so for a great tartar sauce (or remoulade) there are just a few simple ingredients. This one will consist of:
- 1 cup Helmans mayo
- 1 tsp. Tabasco
- 2 tsp. lemon juice
- 2 tsp. fine chopped garlic
- 2 tsp. fine chopped fresh thyme
- 1 Tbsp. chopped chives
- 2 tsp. kosher salt
Combine all ingredients in mixing bowl with wire wisp. May be used right away but best the next day!
