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RecipesMaple Planked Salmon with Maple Soy GlazeCedar Planked Salmon with Barbecue Curry RubGrilled Sugar Snap Peas and Red Peppers in Lemon Pepper DressingGrill-Roasted Sweet Potato Fries with Maple Soy GlazeCucumber Sake MartinisWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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Maple Planked Salmon with Maple Soy GlazeA glaze that combines a soy sauce reduction with maple syrup delivers the perfect combination of sweet and savory. Great for salmon or chicken and a nice finish for the grill-roasted sweet potato fries later in this issue.
Preheat the grill with all the main burners on high. Once you are ready to put the planks on the grill, you will turn off the burners under the planks and proceed with indirect cooking at about 400°F. While the grill is heating, reduce the soy sauce in an 8-inch skillet over medium heat until thickened, about 10 minutes. Stir frequently and be very careful not to burn the sauce. Stir in the brown sugar until dissolved. Return to a simmer and stir in the maple syrup. Return to a simmer and then remove from the heat. Lightly brush the salmon with olive oil and sprinkle with salt on both sides. Place on the plank(s) with the skinned side down. Brush the tops with the maple soy glaze and transfer the planks to the grill. Turn off the burners under the planks and cook with the hood closed at 400°F. Brush the salmon with additional glaze after about 10 minutes. Keeping the hood closed as much as possible, grill the lemon slices in the direct cooking zone for about 2 minutes per side until they are nicely marked. The total cooking time for the salmon should be about 20 minutes. The salmon is cooked when it flakes freely under gentle pressure. Remove the salmon from the grill and serve, either on the planks or off, garnishing each portion with 1/2 slice of grilled lemon and a sprinkle of green onion slices.
Cedar Planked Salmon with Barbecue Curry RubCedar planked salmon is full of flavor, but I think it can use a little boost. Combining the already complex flavors of our Not-So-Basic Barbecue Rub with Madras curry powder brings meaty fish fillets, like salmon and sea bass, to life with layers of flavor.
As with the previous recipe, preheat the grill with all the main burners on high. Once you are ready to put the planks on the grill, you will turn off the burners under the planks and proceed with indirect cooking at about 400°F. Lightly brush the salmon with olive oil and sprinkle salt onto the skinned side. Place on the plank(s) with the skinned side down. Add Curry Barbecue Rub to the tops of the salmon and transfer the planks to the grill. Turn off the burners under the planks and cook with the hood closed at 400°F. Keeping the hood closed as much as possible, grill the lemon slices in the direct cooking zone for about 2 minutes per side until they are nicely marked. The total cooking time for the salmon should be about 20 minutes. The salmon is cooked when it flakes freely under gentle pressure. Ideally the rub will have somewhat caramelized in the same amount of time. Remove the salmon from the grill and serve, either on the planks or off, garnishing each with a slice of grilled lemon.
Grilled Sugar Snap Peas and Red Peppers with Lemon Pepper DressingSo far, we've shown you how to grill green beans and asparagus to perfection. Now it's time to add sugar snap peas to your grilling arsenal. Sugar snap peas are best cooked quickly and eaten while still crisp, making them perfect for the grill. If you don't have a Kalamazoo vegetable grilling surface in your grill, you may need a grill basket to keep the peas and peppers from falling through the grate.
Prepare the grill for direct grilling on your vegetable surface over medium-high heat, about 500°F. If you are using a grill basket instead of our vegetable surface, preheat the basket on the grill. Combine the first three ingredients in a bowl and whisk vigorously to a thickened emulsion. Toss in the peas and red pepper. Re-toss the vegetables immediately before grilling. Transfer the vegetables to the grill, reserving much of the dressing in the bowl. Grill the vegetables, tossing frequently, for about 3 to 5 minutes until marked and nearly tender but still crisp. Remove from the grill and salt to taste. If the vegetables appear too dry, you can drizzle a little of the reserved dressing over the top before serving.
Grill-Roasted Sweet Potato Fries with Maple Soy GlazeThese sweet potato fries are delightfully crisp on the outside and tender on the inside. The maple soy glaze adds a sweet and savory finish.
Prepare the grill for indirect cooking at 350° to 400°F. Brush the sweet potato wedges on all sides with olive oil and then sprinkle with salt. Transfer the wedges to the grill, placing them skin-side down in the indirect cooking zone. Cook with the hood closed, undisturbed for about 30 minutes. Check for a crisp outer layer and tender insides. Cook for up to 15 minutes more if necessary. While the potatoes are cooking, reduce the soy sauce in an 8-inch skillet over medium heat until thickened, about 10 minutes. Stir frequently and be very careful not to burn the sauce. Stir in the brown sugar until dissolved. Return to a simmer and stir in the maple syrup. Return to a simmer and then remove from the heat. Set aside and allow to cool and thicken. Remove the potatoes from the grill and transfer to a serving dish or individual plates. Drizzle with the maple soy glaze.
Cucumber Sake Martinis
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About Kalamazoo Outdoor GourmetKalamazoo Outdoor Gourmet™ custom outdoor kitchen equipment delivers the ultimate in performance, luxury and quality. From hybrid grills that cook with any combination of wood, charcoal and gas — to powerful and energy efficient outdoor refrigerators, wine chillers, ice makers, keg tappers and freezers — to countertop pizza ovens — to weather-tight stainless steel kitchen cabinets — to the one-of-a-kind martini bar — the entire line is designed and built from the ground up exclusively for outdoor gourmet cooking and entertaining. You can learn more at www.KalamazooGourmet.com. |
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Hot Off The Grill! Archive
