Instructions & Recipes

PLATE INSTRUCTIONS

The plate doesn’t have a steep learning curve. If you are a righty, hold the plate in your left hand and grate food with your right hand by rubbing the ingredient against the plate. Do just the opposite if you are a lefty. Always hold the plate in the palm of your hand. Do not hold it by your thumb and forefinger. Your wrist flexes when you hold the plate this way and you don’t get good leverage. If your hand is too small to hold the plate in your palm then put the plate down on a flat surface. Hold it there with one hand and grate with the other hand.

TIP-When grating garlic, ginger or anything else that has juice, wet the plate with a little water. This helps to concentrate all the juice from what you are grating onto the plate. If you are grating cheese, chocolate, bread crumbs or other dry ingredients then leave the plate dry.

PEELER & BRUSH INSTRUCTIONS

Place a clove of garlic into the rubber tube. Roll the tube with the garlic on a flat surface. You can feel the garlic inside the tube. Roll the the tube back and forth using short, firm strokes. Apply a little pressure while rolling. When you hear the crunchy, crunchy, crunch sound, you know your garlic is peeled. If you apply too much pressure you’ll crush the clove. You will probably do this a time or two before you get the hang of it. This is one of life’s easier tasks to master.

Use your brush to get into all the nooks and crannies of the plate. This is especially useful when you are grating garlic, ginger root, wasabi root or lemon zest.

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RECIPES FROM DIANE’S KITCHEN

(for garlic lovers only)

Streetcar Named Desire Salad Dressing

4 Tbs sour cream
1 tspn Coleman’s Dry English Mustard
1Tbs dijon mustard
1 tspn sugar
2-3 tspn red wine vinegar
3-4 cloves of garlic grated on plate
1/2 cup of stone crushed, cold pressed, unfiltered olive oil
sea salt & ground black pepper to taste

Whisk together all ingredients. Add oil with a slow stream.
Do it slowly or the dressing will separate. Let stand for an 
hour before using.
Route 66 Dipping Oil

Grate 1/2 teaspoon of parmesan cheese (leave on plate)
Grate 1 small garlic clove on same plate
Fresh ground black peppercorns
Pinch of rosemary
Fill plate with unfiltered olive oil

Use brush to mix oil with ingredients. Loaf of Italian bread.

Garlic County Mayo (better than a pint of Guiness when used with a ham sandwich)

Grate 1-2 cloves of garlic grated on plate
Mix with 1/4 cup of mayonaise
Spread on the sandwich of your choice

Harry Made Marinade

2 cups of low sodium soy sauce
Juice of 2 limes
2 cloves of garlic grated on plate
2 tbsn ginger grated on plate
2 tbsp local honey
1 tbsn olive oil

Options for salmon and shrimp

1/2 cup of whole cranberry sauce
1/4 cup of chopped cilantro

Mix ingredients in a bowl
Pour marinade into a one gallon zip lock bag
Add chicken, pork, shrimp or salmon
Marinate for 2-3 hours
Now fire up the grill.

The Madness of Sweet Corn

Grill sweet corn in it’s husk
First remove corn silk. Leave husk intact
Soak it for an hour and grill for twenty minutes
Grill over indirect hardwood fire and turn it after ten minutes
Grate 1-2 cloves of garlic on plate
Melt 1/8 lb. of unprocessed Amish butter in a ramekin
Mix garlic into butter
Brush garlic butter onto corn
Sprinkle with sea salt
Diane grinds a bit of fresh black pepper

This is so good that after you’ve eaten it, you are actually a better person!