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!
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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
Truffled Mushroom Ragout
This is a great accompaniment for Polenta (see below recipe) Also try the pair with Lamb or Veal!
In any season, you should be able to find a decent variety of mushrooms in your market.
2 Cups Wild/Specialty Mushrooms, Cleaned and Trimmed
2 Tsp. Minced Garlic
1 Small Shallot, finely chopped
1 Tbsp. Olive Oil
1/4 cup Red Wine or Sherry (I like Sweet Sherry)
Salt & Pepper to Taste
2 tsp. fresh chopped Thyme leaf
2 tsp. White Truffle Oil (drizzled)
In medium sauté pan, add oil, shallots, and garlic and sauté until lightly browned. Add mushrooms and Thyme, continue to sauté, mixing with spoon or tongs often.
Use caution not to burn the garlic and shallots. When mushrooms have begun to wilt and brown slightly, add wine and reduce over medium-low heat. Stir a few times to evenly coat and cook mushrooms. Salt and pepper to taste.
After mushrooms are removed from heat, lightly drizzle a small amount of white truffle oil in and gently stir. 2 Tbsp of whole butter may be blended in after removed from heat in vegetarian applications.
Rosemary Soft Polenta
- 2 Tbsp. Olive Oil
- 1 Tbsp. Minced Garlic
- 2 Tbsp. Chopped Rosemary (fresh only)
- 2 Cups Polenta (yellow corn type)
- 4 Cups Vegetable Stock
- 2 Cups Soy or Rice Milk
In a saucepan over medium heat, add oil and garlic. Cook until slightly brown. Add two cups of stock right away to stop garlic from over browning. Retain the rest of your vegetable stock for later in the cooking process.
Add polenta when stock has come to a simmer, stirring constantly but gently for several minutes. Continue to add stock and now soy milk as polenta becomes thick or too dry. Continue to stir polenta very often to keep smooth and evenly cooked.
Keep heat medium/low after halfway point as not to burn (10 minutes). Add rosemary at this point. Total cooking time should be 20-25 minutes, depending on your desired consistency.
