Recipes for High End & Luxury Appliances - PIRCH (2024)

Cook Alongside Our Expert Chefs

Chilaquiles Verdes

Rise and shine with these Chilaquiles Verdes made in the innovative Brava Oven! With a fragrant, spicy, green sauce and perfectly cooked sunny side up eggs, this breakfast dish is a cinch to make thanks to preset cooking programs in the Brava.

One-Pan Chicken Tandoori

Chef Molly from Sub-Zero, Wolf and Cove joins our Chef Kimberly at PIRCH Costa Mesa to talk about the new features of the Wolf Convection Steam Oven. Follow along as they make the perfect weeknight meal, a one-pan chicken tandoori with naan bread.

Miso Marinated Salmon with KimchiSteamed Rice and Garlic Green Beans

Check out this recipe for a sous vide miso marinated salmon, with kimchi steamed rice and garlic green beans made with the Miele Combi-Steam Oven. This meal is perfect for busy weeknights; it’s both easy and nutritious, but doesn’t sacrifice on flavor.

Beef & Stout Pot Pie

This Guinness Pot Pie is made with Guinness-braised, tender beef in a rich and savory gravy, baked underneath a delicious, buttery crust. This recipe is perfect for St. Patrick’s Day or any day you want a hearty, comforting meal.

Shamrock Martini

Elevate your St. Patrick’s Day drink menu with this Shamrock Martini. The perfect blend of delicious Baileys Irish Cream and Crème de menthe, topped with whipped cream and chocolate shavings.

Orange Glazed Leg of Lamb, Fondant Potatoes, and Roasted Squash Soup

Talk about a holiday feast! Chef Kimberly cooks up an Orange Glazed Leg of Lamb for a grand dinner table centerpiece, along with herbed Fondant Potatoes and Roasted Squash Soup in the Wood Stone Hearth. What’s better than cooking your whole holiday meal in one appliance?

Love and Roses co*cktail

Why not pair your Valentine’s Day feast with a co*cktail or two? With a homemade raspberry puree, this Love and Roses co*cktail is the perfect balance of fruit, sweet, and tangy.

Butternut Squash Pasta Skillet Dinner

Chef Maria creates this delicious butternut squash pasta skillet dinner using the 48″ Fulgor Milano range with a full induction cooktop. This dish includes pasta, butternut squash, chicken sausage, cheese, and spices, topped off with fresh prosciutto.

Chai Whiskey Sour

This Chai Whiskey Sour by Chef Kimberly will get you into the holiday spirit with its warming spice blend and apple elements! With a chai simple syrup made sous vide, and a stunning presentation, this co*cktail will delight any whiskey lover.

Smoked Mac & Cheese

While showing us 3 Ways to Cook a Turkey, Chef Kimberly smoked this delicious Mac & Cheese using the Kamado Joe ceramic charcoal grill. Check the recipe below to see how you can bring this side dish to your table during the holiday season.

Pumpkin Spice Cinnamon Rolls

ICONIC LIFE Publisher Renee Dee joins our Chef Kimberly at PIRCH Mission Viejo to bake the perfect fall family favorite. Learn about the features of the BlueStar dual-fuel range as they bake pumpkin spice cinnamon rolls, paired with an espresso co*cktail.

Asparagus Appetizer in the Kalamazoo Pizza Oven

With Erika’s help, Chef Kimberly uses the Kalamazoo Pizza Oven to make an easy appetizer of Prosciutto-wrapped asparagus with Boursin herbed cheese.

Pear and Blackberry Biscuit Cobbler

NBC The Morning Show News Anchor Sara Sanchez joins Chef Kimberly in our Rancho Mirage showroom to make a delicious and easy pear & blackberry biscuit cobbler using the DCS grill.

Smoked Pork Tenderloin on the Kalamazoo Hybrid Grill

Chef Kimberly & Erika use the Kalamazoo Hybrid Grill to roast/smoke a pork loin on the rotisserie. This recipe is simple, yet it will look delicious on your holiday table.

Rib Roast on the DCS Grill

Chef Kimberly shows how to use the DCS grill to make a rib roast that will be the center of your feast.

Peach and Blueberry Hand Pies

Watch this video to see how to prepare these delightful treats with Chef Kim.

Shrimp Udon Noodle Stir Fry

Publisher of Iconic Life magazine Renee Dee joins Chef Kimberly in our Mission Viejo showroom to create a delicious Udon Noodle dish using induction. They boil noodles, grill shrimp, and stir-fry vegetables all on one cooktop and combine them with a special sauce recipe for a fast and easy one-bowl meal that makes a great weeknight dinner.

Ahi Tuna Sliders

Watch as Chef Kimberly uses the Hestan Grill in the outdoor kitchen at the Desert Oasis show house in Indian Wells to make delicious Ahi Tuna sliders.

Leg of Lamb with Roasted Squash Couscous and Roasted Asparagus

Chef Kimberly visits Chef Sharon at the Middleby Showroom in Irvine to cook on the complete Lynx outdoor kitchen there. They make leg of lamb on the grill rotisserie, served over roasted squash couscous. They also roast asparagus on the outdoor griddle and top it with a pecan Chiltepin pepper crumble. And finally, for dessert, blueberry galette baked in the Napoli oven.

Carnitas Tacos

Chef Kimberly and SubZero/Wolf/Cove Chef Molly use the Wolf 54″ built-in grill to make Carnitas tacos. Plus, they make tortillas from scratch also on the grill using the griddle accessory.

Italian Style Burgers

Follow along as Annette Reeves and Chef Kimberly demonstrate the features and benefits of cooking on a Hestan Grill. Chef Kim prepares Italian style burgers, a grilled veggie salad, and grilled brie cheese.

Cedar Planked Salmon with Chimichurri

For a deep smoky flavor, it’s hard to beat cedar plank grilling. Chef Maria’s chimichurri is a perfect complement to this dish and more!

Flat Bread with Grilled White Peaches

For this recipe a thinner cracker like crust was the goal. The perfect lite appetizer for entertaining family and friends.

Oaxacan Rajas Burgers

Chipotle Lime Chicken Fajita Skewers

Whiney Bond, San Diego Food Blogger, shows off her new DCS grill by sharing her Chipotle Lime Chicken Skewers recipe. Learn more about Whitney’s outdoor kitchen project here.

American Brunch on the EVO Grill

Dan Klunk and Chef Kim use the versatility of the EVO Grill to prepare a delicious American brunch, featuring salmon with grilled romaine, lemon ricotta pancakes, blueberry compote, and an avocado caesar dressing.

Cornish Game Hen and Pulpo

Watch as Chef Kim prepares a Cornish game hen with mixed veggies, pulpo, and wok fried rice all on the Alfresco Grill. Topped off with a peach cobbler for dessert.

Flat-top Grilled Tuna Melt

This delicious sandwich can also be made on a conventional grill. Use some ingredients you probably already have on hand to make a terrific grilled tuna melt.

Angel Food Cake with Summer Berries

This delicate and tender cake has a cloud-like crumb and ultra light flavor.

Spring Pea Pasta With Poached Eggs

ICONIC LIFE Publisher Renee Dee joins our Chef Kimberly at PIRCH Costa Mesa to learn all about the benefits of steam ovens. Watch as they cook this delicious dish using fresh, seasonal ingredients.

Steam Oven Peruvian Arroz Con Pollo

Join Chef Kimberly in making Peruvian Arroz con Pollo in the Miele Combi-Steam Oven. In less than an hour, you’ll have a delicious, comforting dinner all made in one pan.

Creamy Asparagus Risotto with Spicy Shrimp

Join Chef David Rizzo in making Creamy Asparagus Risotto with Spicy Shrimp in the Gaggenau Combi-Steam Oven.

Tandoori Chicken in the Steam Oven

Looking for an easy weeknight meal to cook for your loved ones? Look no further than Chef Maria Crow’s sheet pan Tandoori Chicken, all made in the Miele Combi-Steam Oven.

Blueberry Galette

PIRCH Executive Chef Kimberly visits Chef Sharon at the Middleby Showroom in Irvine to cook on the complete Lynx outdoor kitchen there. In this video they make a blueberry galette baked in the Napoli oven.

Grilled Lamb Chops Dinner

NBC The Morning Show News Anchor Sara Sanchez joins Chef Kimberly in our Rancho Mirage showroom to make a wonderful meal of smoked potatoes, Delicata squash, and lamb chops all on the remarkable EVO grill.

Vegan Taco Bowls

Naan Bread and Chorizo Shakshuka

Watch this video as Chef Kimberly shows you how to make this one-pan dish of poached eggs, chorizo, tomato, onions, and peppers. She also makes Naan Bread for dipping. All this is cooked on the 48″ JennAir gas range.

Grilled Summer Fruit Sangria

Beat the heat with a refreshing twist on sweet classic, using grilled fruit perfect for the season!

Pizzadilla with Pepperoni & Salami Chips

Is it a pizza or a quesadilla? It’s the best of both worlds, perfect for the Alfa pizza oven!

Chicken Tinga Tacos

Watch Chef Kimberly demonstrate the Wolf Dual-Fuel range in the Desert Oasis Show House in Indian Wells, CA. to make delicious Chicken Tinga tacos, including from-scratch tortillas.

Red Velvet Pizookie

Show your loved ones just how much you adore them by making this ooey, gooey, Red Velvet Pizookie. It is the perfect dessert to round out your Valentine’s Day feast.