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Rooting for Chefs Rick Bayless and Michael Chiarello on Top Chef MastersRecipes for an Italian BarbecueBalsamic Honey ReductionGrilled Bread Salad with Shrimp and Roasted PeppersBalsamic Barbecue ChickenBalsamic Glazed PotatoesGrilled Green OnionsGrilling Tip: Plan Ahead for LeftoversWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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Top Chef Masters Finale - August 19, 2009Rooting for Chefs Rick Bayless and Michael ChiarelloWhat do Chef Rick Bayless and Michael Chiarello have in common? Beyond brilliant cuisine and a place in the final three on Bravo’s Top Chef Masters, they both cook on Kalamazoo Outdoor Gourmet grills. We're hooked on Top Chef anyway, but watching people we know performing so well in such a challenging competition has us on the edge of our collective seats. Watch tonight on Bravo to see which chef will win not only the competition, but also $100,000 for their selected charity. Chef Keller looks incredibly formidable, but we're rooting for Chefs Bayless and Chiarello.
Balsamic Honey ReductionThis reduction is at the heart of all the dishes in this issue of the newsletter. Not only is it a great glaze for the grill, it also helps thicken an impromptu vinaigrette for tasty salads. Simply whisk together extra virgin olive oil with some Balsamic Honey Reduction, or add some lemon juice and other ingredients as in the Grilled Bread Salad with Shrimp and Roasted Peppers. Extra reduction can be kept refrigerated for a few weeks, and may become a staple in your kitchen.
Combine the ingredients in a large, shallow (preferably non-stick) pan; a large surface area will help speed the evaporation and reduction. Reduce the mixture over medium heat, stirring frequently, until reduced to 1 cup. Towards the end of the process, keep a close eye on the reduction to avoid rapid caramelization. If bubbles start to build on top of bubbles, reduce the heat and stir more frequently. The whole process requires roughly 30 minutes. Note: The smell of vinegar being reduced can be quite intense, so this is best prepared on an outdoor cooktop.
Grilled Bread Salad with Shrimp and Roasted PeppersWe love a good grilled bread salad. With so many delicious variations, we could do a whole newsletter on them. Here, we use only grilled bread, roasted red peppers, shrimp and green olives. Then we'll finish it off with a delicious balsamic vinaigrette made using the Balsamic Honey Reduction. The hint of anchovies in the vinaigrette and the brine of the olives enhance the natural, salt water flavor of the shrimp, creating a light and delicious starter.
Prepare the grill for direct grilling at about 500°F. Roast the whole red pepper directly over the hottest part of the fire, turning ocassionally until charred and black on all sides, about 10 minutes. Remove from the grill and place the roasted pepper in a bowl covered by a plate to steam. While the pepper is steaming, combine 3 tablespoons of olive oil with 3 anchovy filets and 3 crushed garlic cloves in a pre-heated saute pan. Brown the garlic over medium heat while breaking down the anchovies with a wooden spoon. Break them down as much as possible, cooking for only a few minutes. Pour the hot mixture into a small bowl to prepare the dressing. Add 3 tablespoons lemon juice and 1 tablespoon Balsamic Honey Reduction. Whisk until thoroughly combined. Brush the bread slices on both sides with a generous amount of olive oil and sprinkle with sea salt. Lightly brush the shrimp with olive oil as well. Grill the bread over direct heat until nicely marked and toasted, turning once, about 5 minutes total. Grill the shrimp over direct heat until the flesh becomes just opaque (see note), turning once, about 6 minutes total. Remove the bread and shrimp from the grill, cut the bread into cubes. Use a knife to scrape the skin off the roasted red pepper. Remove the stem and seeds, and cut the roasted flesh into small pieces. Arrange the bread, shrimp, roasted pepper and olives on 4 salad or appetizer plates. Drizzle with the anchovy-infused balsamic vinaigrette.
Note: Partially butterfly the shrimp when you devein them. Then watch the deepest part of the cut while you are grilling. When this area becomes opaque, your shrimp are done.
Balsamic Barbecue ChickenThere are many recipes out there with variations on Balsamic Barbecue Sauce, but this recipe goes beyond simply adding balsamic vinegar to a basic barbecue sauce — balsamic is the core of this sauce, and the results are as fantastic as they are unique. The complex flavors of balsamic are first sweetened and concentrated by reducing it with honey. After thickening our glaze with a little tomato paste and some brown sugar, we add a touch of hot sauce. The delicious mixture, once kissed by the fire of the grill, caramelizes on the chicken for a delightfully layered set of flavors. The Balsamic Barbecue Sauce is also perfect for roasted rack of lamb.
Whisk together 1/4 cup Balsamic Honey Reduction with 1/4 cup olive oil and the garlic. Place the chicken quarters in a zip-loc plastic bag together with the balsamic mixture, seal and marinate in the refrigerator for 2 to 4 hours. Prepare the grill for indirect grilling at about 500°F. To create the Balsamic Barbecue Sauce, whisk together the remaining 1/4 cup Balsamic Honey Reduction with the brown sugar, tomato paste and hot sauce. Remove the chicken quarters from the marinade and discard the marinade. Place the chicken in the indirect cooking zone skin-side-up. Baste with Balsamic Barbecue Sauce, close the grill hood, and cook with indirect heat for 20 minutes. After 20 minutes, baste the chicken with more sauce and rotate the pieces (without flipping them over) for even cooking. Close the hood again and cook for 5 to 10 minutes more. The chicken is done when you pierce the meaty part of the thigh and the juices run clear — or when a meat thermometer registers 170°F. Remove from the grill, serving immediately with grilled green onions and Balsamic Glazed Potatoes.
Balsamic Glazed PotatoesEasy to make and simply delicious — plus the cooking time and temperature matches the chicken exactly.
Whisk together 1/4 cup Balsamic Honey Reduction with 1/4 cup olive oil. Place the potato halves in a zip-loc plastic bag, seal and marinate in the refrigerator for 2 to 4 hours. Prepare the grill for indirect grilling at about 500°F. Place the potato halves skin-side-up in the indirect cooking zone, discarding whatever marinade remains. Close the grill hood and cook with indirect heat for about 30 minutes. Remove from the grill, sprinkle with sea salt and serve. Note: the potatoes can go onto the grill and come off at the same time as the chicken.
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Hot Off The Grill! Archive
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Directions:
Prepare the grill for direct grilling over high heat.
Place the green onions over the fire and grill until nicely marked, turning once, about 1 minute per side. Be careful not to over cook the onions. They should still be bright green when done. No olive oil is needed. The onions should be clean and dry before hitting the grill.
Grilling Tip: Plan Ahead for Leftovers
Leftovers from the grill taste best if they are re-heated on the grill, especially if you plan ahead.
On a typical night at home I am cooking for two. With a recipe using a whole chicken like the one in this issue, I plan ahead for leftovers. This means pulling two of the chicken quarters and half the potatoes off the grill 5 to 10 minutes before they're completely cooked. Once they're cool enough, they go straight into the refrigerator. When the time comes to enjoy the leftovers, I can reheat them on the grill. The outside of the chicken and potatoes can be crispy, and the inside heated through, all without overcooking the food and drying it out. I find it much more pleasant than using the microwave.
For thin foods grilled over direct heat with short cooking times, we suggest reheating over the same temperature fire used during the first cooking. For foods originally cooked with indirect heat, you can usually reheat over a low, direct heat of about 350°F to 400°F.
This secret works well for all kinds of grilled food, even hamburgers, but it can prove most valuable when a dish requires a little more prep work. You can do the prep once, but enjoy the fruits of your labor a couple of times.
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.
- Share pictures of your grill or outdoor kitchen.
- Tell us what you like most about your Kalamazoo Outdoor Gourmet product or which product features you would like to see added to or improved on our equipment.
- Offer feedback on our website or service.
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.
Kalamazoo Outdoor Gourmet
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www.KalamazooGourmet.com
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