Hot Off the Grill - August, 2007

Win a Free Copy of Another Essential Grilling Cookbook:

The Kalamazoo Outdoor Gourmet Newsletter

August, 2007

In our June issue, we gave away five copies of the new cookbook, Mastering the Grill, to five lucky newsletter readers who submitted the best grilling questions. The response was so overwhelmingly positive we have decided to do it again — this time five copies of Jim Tarantino's popular book, Marinades, Rubs, Brines, Cures & Glazes, are up for grabs. A few will win the book, but everyone can try Jim's Grilled Scallops with Carrot Curry Caramel Glaze recipe in this issue of Hot Off The Grill.

Cheers,
Russ Faulk

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Recipes from Jim Tarantino

Grilled Scallops with Carrot Curry Caramel Glaze

Lime Cilantro Jicama Slaw

Grilling Tip

Corn Roasted in the Coals

We Want To Hear From You

About Kalamazoo Outdoor Gourmet

Win a Free Copy of Marinades, Rubs, Brines, Cures & Glazes by Jim Tarantino

Kalamazoo Outdoor Gourmet and Jim Tarantino crossed paths at the Traverse Epicurean Classic nearly a year ago. He cooked untold quantities of scallops (recipe follows) on one of our Bread Breaker Hybrid Grills. Now, he has generously provided five autographed copies of his highly regarded grilling and barbecue book: Marinades, Rubs, Brines, Cures & Glazes for us to give away.

What do you have to do to win one for your kitchen bookshelf? Email your list of the five most essential ingredients in a grillmaster's pantry plus five more ingredients you think every griller should know about. That's it. Email the ten ingredients and your reasons for including them to . Don't forget to include your name and mailing address. Jim will select the authors of the five best entries as the lucky winners. All entries must be received by August 31, 2007.

Enjoy Jim's recipes below.

Grilled Scallops Recipe with Carrot Curry Caramel Glaze

Grilled Scallops with Carrot Curry Caramel Glaze

Grilled scallops with either the Carrot Curry Caramel Glaze or dusted with pimentón would fly off the plate. But the two of them together put a rocket of flavor under them. The speed of this recipe lies in the planning. The glaze can be made ahead and the recipe can then be assembled and cooked in minutes.

Author:	Jim Tarantino from Marinades, Rubs, Brines, Cures & Glazes
Servings:	4
Ingredients:	1 1/2 pounds large dry-packed sea scallops, about 16 scallops
	2 tablespoons canola or extra virgin olive oil
	3 tablespoons sweet smoked Spanish paprika (pimentón)
	Salt and cracked black peppercorns to taste
	3/4 cup Carrot Curry Caramel Glaze

Directions:

Toss the scallops and the oil together in a medium bowl. Add the pimentón, salt, and pepper and toss again. Thread the scallops on double skewers with the flat sides out.

To Grill: Grill the scallops 2 minutes each side over a medium-hot fire (see direct grilling techniques in our Grilling Recipes & Tips section). Brush with the glaze on the final turn. Cook an additional 3 to 4 minutes, or longer depending on thickness, or until the scallops begin to caramelize.

To Serve: Warm the remaining glaze and streak it across the serving plate in a spiral. Arrange 4 scallops in a row along with Lime‑Cilantro Jicama Slaw (recipe below) and serve immediately.

Carrot Curry Caramel Glaze

Just a little dab of this savory caramel on a grilled scallop will have your guests diving into their plates. I've also used this orange colored caramel in a squirt bottle to streak across platters.

Author:	Jim Tarantino from Marinades, Rubs, Brines, Cures & Glazes
Yields:	3/4 Cup
Ingredients:	1 cup sugar
	1/4 cup water
	1 teaspoon light corn syrup
	2 cups carrot juice
	1 teaspoon curry
	1 teaspoon vanilla
	2 tablespoons soy or tamari sauce

Directions:

Combine sugar, water, and corn syrup in 2-quart heavy bottom saucepan and cook to medium amber. When caramel reaches desired darkness, remove from heat and gradually stir in carrot juice, curry, vanilla, and soy. Return the saucepan to the heat, bring to a simmer, and reduce the mixture to 3/4 cup. Let the caramel cool to room temperature. Pour the caramel into a clean glass jar and refrigerate for up to 3 weeks. To use the glaze after refrigerating, warm over medium heat, stirring occasionally.

Note: Carrot Curry Caramel Glaze is a great accompaniment to shrimp, chicken or pork brushed on for the final 5 to 10 minutes of grilling.

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Lime-Cilantro Jicama Slaw

Author:	Jim Tarantino from Marinades, Rubs, Brines, Cures & Glazes
Servings:	4
Ingredients:	Grated zest and juice of 2 medium limes, about 1/4 cup
	Grated zest and juice of 1 medium lemon, about 3 tablespoons
	Juice of 1 fresh orange, about 1/3 cup
	1/2 teaspoon red pepper flakes
	1/3 cup fresh cilantro leaves, chopped
	3 tablespoons avocado or extra virgin olive oil
	1 pound jicama (the jicama should be firm, not mushy)

Directions:

Combine the lime zest and juice, lemon zest and juice, orange juice, red pepper and cilantro in a blender or food processor and process until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Stored in a clean container, this will keep in the refrigerator for 1 week.

Peel the jicama and slice into a french-fry cut if using as an appetizer, matchstick cut if you are preparing a salad or relish. Toss the jicama with the dressing in a non reactive mixing bowl or a 1‑gallon resealable plastic bag. Refrigerate for at least 4 to 6 hours before serving. The marinated jicama will last for 2 to 3 days in the refrigerator; after that the flavor will stay but the jicama will lose its crunch.

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Grilling Tip: Corn Roasted in the Coals

"How do you grill corn on the cob?" ...a question I am asked frequently this time of year. There are really so many different ways you can grill corn. Some people believe it is best to shuck and boil the corn before grilling. Others soak the corn in sugar water while it is still in the husk and then transfer the corn to the grill to steam inside the moist husks. The simplest method is to shuck the corn and grill it directly over a medium fire. This is what I personally do most often. My answer, however, is that my favorite way to grill corn is in the husk, right on the coals. No boiling or soaking, just dry heat. Here's how to do it on a Kalamazoo Hybrid Grill...

Place a medium amount of hardwood charcoal briquettes in the hybrid grilling drawer for charcoal and wood. Use the Dragon Burner(s) to get the charcoal going. Once the coals are completely ashed over, turn the burner(s) off, open the drawer and lay the corn, husks and all, on the coals and close the drawer.

Let the corn roast on the coals for roughly 5 to 10 minutes with the grill hood closed. Open the drawer and turn the corn over. Roast for another 5 to 10 minutes more until the husks are totally charred.

Remove the corn from the grill and let cool until you are able to handle them and remove the charred husks. Underneath you will find golden yellow corn roasted to perfection.

For every method of grilling corn, there are a dozen more ways to serve it. My favorite way to serve corn roasted in the coals is to cut it off the cob and stir the kernels together with a little bit of lime juice, melted butter, sour cream, sea salt and ground cayenne pepper.

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We Want to Hear from You

As we continue our efforts to help you maximize the joy and satisfaction of your outdoor grilling and entertaining experience, we would love to know what you think:

Share with us your favorite grilling recipes or outdoor gourmet entertaining tips.
Provide us with pictures of your grill or grill setting.
Tell us what you like most about your Kalamazoo Outdoor Gourmet product.
Tell us which product features you would like to see added to or improved on our products.
Let us know if there are any services Kalamazoo Outdoor Gourmet should offer.

Feel free to drop us a line at hotg@kalamazoogourmet.com with your thoughts on any of the above, or just to say hello.

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About Kalamazoo Outdoor Gourmet

Kalamazoo 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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