 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
House Beautiful Kitchen of the MonthLabor Day Grill MenuJalapeno LemonadeSkillet Cornbread with Chiles, Corn and CheddarFresh Summer ChiliSweet Peach Pizza with Tart Cherries and MintWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
|
|
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
House Beautiful Kitchen of the MonthTwice in the last two years, House Beautiful magazine's Kitchen of the Month has featured an outdoor kitchen, and Kalamazoo Outdoor Gourmet equipment has been the heart of the chosen kitchen for the second year in a row. The August, 2008 Kitchen of the Month in Manhattan Beach, California is an ideal setting for outdoor cooking and entertaining. A series of outdoor rooms offer all the amenities, and the complete outdoor kitchen was built with Kalamazoo cabinets, refrigeration and, of course, our flagship hybrid grill. You can check out the House Beautiful magazine interview with designer Sandy Koepke in our news section and enjoy a slideshow of the outdoor kitchen in our online gallery.
If you have a beautiful outdoor kitchen of your own, we would love to see photos of it. Whether or not your kitchen includes Kalamazoo products, you can send images to hotg@kalamazoogourmet.com. Labor Day Barbecue MenuLabor Day comes early this year on September 1st. Plan your party now with this crowd-pleasing menu of easy and flavorful outdoor recipes.
Jalapeno LemonadeThis seemingly unnatural concoction makes complete sense once you taste it. The combination of sweet, sour and hot stimulates all of your taste buds… and don’t worry, it isn’t very spicy at all.
Make a simple syrup by combining the sugar with 3 cups of the water in a sauce pan. Bring to a boil, stir, remove from heat and then cover and chill. Wash, stem and slice the jalapenos. Place the jalapenos, seeds and all, in the lemon juice. Leave them there, stirring occasionally, for 10 minutes. Taste test the infusion for the right level of heat, remembering the sweetness of the simple syrup will balance the spiciness of the infusion once it is added. If it needs more kick, leave the jalapenos in the lemon juice for another 5 minutes. Strain the infusion through a mesh strainer and discard the jalapenos. Combine the lemon juice with about 2 1/2 cups of the simple syrup and the remaining 3 cups of water. Taste test for sweetness and adjust with more simple syrup as needed. Cover and refrigerate. Serve cold over ice. The lemonade will stay fresh for at least 24 hours, but it never seems to last that long.
Skillet Cornbread with Chiles, Corn and CheddarMany people acknowledge that you can bake on a grill, but most of them believe it is too much work to bother with. I believe using your Kalamazoo Hybrid Grill as a wood-fired oven is not only worth it, but it is quite easy to do as well. This recipe, like most cornbread recipes, is very forgiving in its baking requirements, and it is a great opportunity to try your hand at baking on the grill. If you are not lucky enough to cook on a Kalamazoo Hybrid Grill at your house, try using the basic indirect cooking techniques on a gas grill along with a small amount of wood smoke for a rough approximation of the results.
Prepare the grill for indirect cooking at a target temperature of 400°F. A wood fire is best. For a gas fire, add a small amount of wood chips for a subtle smoke flavor when the cornbread goes onto the grill (see smoking techniques at www.KalamazooGourmet.com). Preheat the cast iron skillet in the indirect cooking zone. Quickly roast the poblano(s) over direct heat on the hottest part of the grill. Turn them occasionally until all sides of the skin are blackened and blistered. Transfer from the grill to a paper bag. Close the bag and let the poblanos steam in the bag for at least 5 minutes. Quickly grill the ears of corn over direct heat until they are nicely marked on all sides. Remove from the grill while the corn is still crisp and barely cooked. Whisk together the dry ingredients in a large bowl. In a separate bowl, beat the eggs and then whisk in the honey, buttermilk and vegetable oil. Cut the corn from the cobs and separate the kernels. Scrape the burnt skin off the poblano(s) and discard along with the seeds. Finely dice the poblano flesh. Once the grill is at a steady 400°F in the indirect zone, add the buttermilk and egg mixture to the cornbread mixture. Stir until moist. Do not over-mix. Stir in the corn, poblanos and cheese. Add the butter to the skillet and spread around to coat the bottom and sides. Pour in the cornbread batter and cook with the grill hood closed until the center is cooked through, about 30 minutes. Let cool for at least 10 minutes, then slice and serve.
Fresh Summer ChiliThe fresh summer flavors of tomatoes and corn are delightfully highlighted in this simple chili recipe, which forgoes the heavy flavors of traditional chili seasonings. This recipe is so quick and easy to prepare, you can enjoy it any night of the week. We are using steak with a three-bean blend, but this recipe is also fantastic if you substitute black beans combined with chicken or even mahimahi. The key to great flavor is great tomatoes. Splurge on very sweet heirloom tomatoes with complex flavors. Pink Brandywine or Cherokee Purple are fantastic choices.
Directions: Preheat a 12" cast iron skillet, directly on the grill or over high heat on a side burner. Add 2 tablespoons olive oil to the skillet, then add the tomatoes, garlic, juice of 1/2 lime and 1 teaspoon of fine sea salt. Reduce the tomatoes to a soup consistency while stirring occasionally. This should require between 20 and 30 minutes. Other ingredients will be added to the skillet during that time. Rinse the skirt steak under cold water and then pat dry with paper towels. Squeeze the remaining 1/2 lime over the steak. Lightly brush with olive oil and sprinkle with sea salt. Quickly roast the poblano(s) over the hottest part of the grill, turning occasionally, until the skins are blackened and blistered on all sides. Transfer to a paper bag and close to let the roasted poblano(s) steam for 5 minutes. Quickly grill the corn over the hottest part of the grill, turning occasionally, until nicely marked on all sides, but not fully cooked. Remove from the grill. Once you can handle the corn easily enough, cut the corn from the cob. Scrape the blackened skin from the poblano(s), remove the stem(s) and then cut the flesh into a fine dice. Add the flesh and the seeds to the tomato mixture. Add the corn at this time as well. About 10 minutes before the tomato mixture will reach its desired texture, it is time to grill the steak. If the tomato mixture is thickening too quickly, move the skillet to a cooler part of the grill or lower the flame on the side burner. Grill the skirt steak directly over a medium-hot fire to medium-rare doneness, turning once, about 2 to 3 minutes per side. If in doubt, cut into one of the steaks to check doneness (the steak will quickly cook to medium doneness when it is added to the chili). Transfer to a cutting board and let rest for a couple of minutes. Cut the steak cross-wise into 2-inch sections, cutting with the grain of the meat. Next, thinly slice each of the 2-inch sections, cutting across the grain. Add the sliced steak, the juice from the cutting board and the beans to the skillet, stirring constantly until the beans are hot. Adjust the flavor as needed with white pepper and sea salt. Serve immediately. Notes: See tips for grilling skirt steak from Chef Rick Bayless on www.KalamazooGourmet.com.
For an even more creative chili, try using grilled mahimahi, again grilled with the same combination of lime, olive oil and salt, and again substituting black beans for the chili bean blend.
Directions: Grill the peach slices directly over a medium fire for about 1 minute per side to enhance the sweetness. Stir together the mascarpone, light brown sugar and lemon juice in a small bowl. Roll out the pizza dough and transfer to a pizza prep peel lightly dusted with corn meal. Spread the mascarpone mixture over the prepared dough. Sprinkle half of the mint leaves evenly over the cheese mixture. Add the peach slices in a single layer with enough space in between to sprinkle cherries. Add the cherries. Bake the pizza until the crust is golden brown and the toppings are hot, about 10 minutes. Sprinkle the remaining mint leaves over the top and let the pizza rest for a few minutes before slicing.
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Hot Off The Grill! Archive
