Holiday Recipes

Grilled Polenta with Asparagus, Sweet Onion and Manchego

Horseradish-Crusted Prime Rib Roast

Grilled Rosemary Fingerling Potatoes with Garlic Aioli

Grilled Brussels Sprouts

Grilled Apples in Calvados Sauce

Duck, Fennel and Fig Pizza

Coconut Egg Nog

We Want To Hear From You

About Kalamazoo Outdoor Gourmet

This is what my deck looked like this weekend before cooking up these holiday recipes. Check out the December, 2006 issue of Hot Off The Grill for a few cold weather outdoor cooking tips.

The Kalamazoo Outdoor Gourmet Newsletter

December, 2007

Here at Kalamazoo, we don't let winter come between us and our outdoor cooking. Nothing beats the flavors you can create with a wood and charcoal fire, and you just can't do that inside. Our 2007 holiday menu brings these flavors to your family's table.

In fact, if you've got a grilling enthusiast on your gift list who is one of those hard-to-buy-for types, why not give them the gift of grilling and smoking woods. Kalamazoo Outdoor Gourmet has a wide selection of grilling and smoking wood chips, chunks and planks, including some hard-to-find species with truly distinctive flavors like peach and pear woods. While you're at it, sign them up for a free subscription to Hot Off the Grill. We do not sell, rent or otherwise share email addresses or other information.

From all of us at Kalamazoo, have a safe and happy holiday season.

Cheers,





Hot Off The Grill! Archive

Holiday Menu

The meal begins with Grilled Polenta with Asparagus, Sweet Onion and Manchego to set the tone, and ends with Grilled Apples in Calvados Sauce. In the middle, a Horseradish Crusted Prime Rib served with Grilled Brussels Sprouts and Fingerling Potatoes. Want more? We've also got Duck, Fennel and Fig Pizza and Coconut Egg Nog recipes for you.

Back to top

Grilled Polenta with Asparagus, Sweet Onion and Manchego

This dish works well as a starter or as a side. You can prepare the polenta a day in advance. The rest of the dish then takes just a short time.

Directions:

Bring the water to a boil. Stir in the polenta and salt while whisking. Bring back to a simmer and reduce the heat to medium-low. Continue whisking until very thick, about 15 minutes or less.

Lightly grease an 8" x 8" plastic food storage container with olive oil. Pour in the polenta mixture and use the back of a wet spoon to spread into a smooth, even layer. Allow to cool completely then cover and refrigerate.

The polenta should be prepared at least 2 hours and as many as 24 hours in advance.

Pre-heat the grill for direct grilling at medium-high heat if you are cooking this dish by itself. If you are grilling the Prime rib roast at the same time, the polenta and toppings may be grilled over the fire while the roast is on the indirect side. Open your grill hood as seldom and for as short a time as possible while the roast is on.

Wash the asparagus and tomatoes. Snap off the base of each piece of asparagus at the natural breaking point and discard. Toss the asparagus with the lemon juice and 3 tablespoons olive oil and season liberally with salt. Cut the stems from the tomatoes. Cut a single slice from the onion at its widest cross section about 1/2" thick. Insert toothpicks from each side to hold the rings together while grilling. Brush lightly with olive oil and sprinkle with a pinch of salt.

Cut the polenta into 8 equal pieces and brush lightly with olive oil.

The onion goes on the grill first. Cook over direct heat until nicely marked and softened, about 12 minutes per side.

The polenta slices can be added to the grill when the onion is turned (after the first 12 minutes) and should cook over direct heat until nicely marked and heated through, about 6 minutes per side.

The tomatoes and asparagus can be added when the polenta is turned and should cook over direct heat for about 5 minutes, turning occasionally. If you do not have a Kalamazoo laser-cut vegetable surface for cooking the asparagus, build an asparagus raft using bamboo skewers or cook them in a pre-heated perforated grill pan.

Remove the polenta slices and toppings from the grill. Place the polenta slices on individual appetizer plates. Quickly slice the asparagus, cut the onion rings into quarters or eighths, as you like, and chop the tomatoes. Combine these toppings in a bowl with the juice from the tomatoes and then top each polenta slice. Add the Manchego to the plates and serve warm.

Back to top

Horseradish-Crusted Prime Rib Roast

A prime rib roast creates a sense of occasion like no other cut. I prefer to cook it on the grill, adding flavor from a little smoke. The horseradish crust for this recipe is easy to prepare and builds a crunchy and flavorful layer on the outer edge of the roast. Serve the roast plain or with your favorite horseradish sauce on the side. For a slightly more modest budget, you can achieve great results with a Choice-grade standing rib roast.

Directions:

Prepare the grill for indirect grilling at about 350 degrees.

Thoroughly combine all ingredients except the roast and the wood chips in a bowl. Dry off the roast and place bone-side down on a board or other prep surface. Coat the top of the roast with the horseradish paste and let sit at room temperature for about 20 minutes.

Place the roast directly on the grill grate with the bone-side down in the indirect cooking zone. Add the wood chips as appropriate for your grill (place on top of a charcoal fire, place in your smoker tray or prepared smoke box, or create a smoking envelope from tinfoil).

Cook over indirect heat with the grill closed for between 1 1/2 and 2 hours, until the internal temperature reads 125 degrees F for medium rare and the horseradish crust has browned and become crispy (you can control the degree of browning of the crust by the proximity of the roast to the fire, but keep the roast in the indirect zone at all times.) Remove from the grill and let rest for 20 minutes (the internal temperature will continue to rise).

Carve and serve on a warm platter.

Back to top

Grilled Rosemary Fingerling Potatoes with Garlic Aioli

Nicely browned with a little crunch, these fingerling potatoes become almost like French fries. They're easy to prepare and can cook right alongside your roast. Adapted from a recipe by Tyler Florence.

Directions:

Prepare the grill for indirect grilling at about 350 degrees. You can cook these potatoes on the grill grate right next to the prime rib roast.

Toss the rosemary potato ingredients together in a bowl to coat the potatoes. Place cut-side down on the grill grate in the indirect grilling zone and cook for 1 hour with the hood closed until nicely browned and slightly crunchy.

While the potatoes are cooking, prepare the garlic aioli. Put the garlic, lemon juice, eggs and salt into a blender. Blend until thoroughly combined. With the blender running on high, slowly stream in the olive oil. Continue blending until thick. Season to taste with pepper. Cover and refrigerate until ready to serve.

The potatoes can be served in a shallow bowl, drizzled with aioli, or you can pass the aioli separately. You can also serve the aioli in individual dipping dishes.

Back to top

Grilled Brussels Sprouts

Looking for a new green to grill? Try these. I like my brussels sprouts on the crunchy side, maybe because I was forced to eat mushy canned ones too many times as a child (sorry Mom). If you prefer yours to be more tender, boil the brussels sprouts for 4 minutes before prepping them for the grill. These can be grilled over direct heat after the Prime rib roast has come off the grill and is still resting.

Directions:

Prepare the grill for direct grilling at about 400 degrees. You can cook the brussels sprouts after the roast is removed from the grill.

Remove the stem end of each sprout and then quarter lengthwise. Skewer the quarters with each piece aligned the same way on the skewer. The spacing can be tight with each piece against the next.

Place the skewers in a rectangular baking dish and coat with the olive oil and lemon juice. Transfer the skewers from the dish to the grill grate over the fire. Cook for about 10 minutes, turning once. If the sprouts are getting too dark, move the skewers to an indirect zone and increase the cooking time by about 5 minutes.

Remove from the grill and transfer the sprouts from the skewers to a pre-warmed serving bowl. Toss with melted butter and salt, breaking up the sprout quarters somewhat. Season to taste with pepper and serve.

Back to top

Grilled Apples in Calvados Sauce

I've said it before, and I'm sure to say it again... if you haven't grilled fruit, you're missing out. The heat from the grill and the smoke from the fruit's native wood lend a richness that is difficult to otherwise attain.

Directions:

Prepare the grill for direct grilling at about 400 degrees. Prepare the wood chips for adding smoke as appropriate for your grill.

Peel and core the apples. Cut into rings and brush on both sides with about 3 tablespoons melted butter.

Melt 2 tablespoons butter in a medium sauce pan. Add the sugar, salt, Calvados, water and vanilla extract. Bring to a simmer, stirring constantly. Reduce heat to low and add the raisins. Maintain a low simmer for about 15 minutes to plump up the raisins and infuse them with flavor. Remove from heat to let cool for about 15 minutes while you grill the apples.

Place the apple rings on the grill grate in the direct zone. Cook until nicely marked and slightly tender, about 15 minutes, turning once. Be very careful not to burn the apples (you may want to cook a test slice on its own first).

To serve, dish ice cream into individual bowls. Add apple slices. Spoon sauce over the top (while the sauce cooled, a thin film may have formed on top that can be stirred back in).

Back to top

Duck, Fennel and Fig Pizza

The combination of duck, fennel and fig is intriguing to say the least, and I think it is perfect combination for a cold, winter night. Appetizer-sized versions of this pizza recipe would be perfect for casual holiday gatherings.

Directions:

Preheat your pizza oven to about 500 degrees. For instructions on using your grill to cook a pizza, see the July 2006 issue of Hot Off The Grill.

Prepare your grill for direct grilling at about 400 degrees with an indirect zone also available.

Remove roughly 1/2 of the skin from each duck breast, leaving a strip of skin lengthwise down the middle of each. Use a knife to score deeply into the remaining skin. Grill the breasts with the skin-side down for about 4 minutes, monitoring constantly for excessive flare-ups that may be caused by the fat from the skin. Move any problem pieces to the indirect zone as needed. Turn the breasts and continue cooking skin-side-up for about 2 minutes. The breasts should cook for roughly 6 minutes to medium. Be sure the skins are crispy.

Remove from the grill and let rest for about 10 minutes while you prep the pizza.

Roll out the dough to make a thin pizza crust about 15” in diameter. Place on a pizza prep peel lightly dusted with corn meal.

Spread the fig spread onto the crust. It is not necessary to have a complete layer. Add the dried fig slices and fennel.

Thinly slice the duck breasts cross-wise and add the slices to the pizza. Top with cheeses and bake until the crust is cooked through and the cheese is browned, about 10 to 15 minutes.

Slice and serve.

Back to top

Coconut Egg Nog

This Coconut Egg Nog is adapted from a Pumpkin Egg Nog recipe by mixologist Tony Abou-Gamin published in American Way magazine. The coconut flavor is a subtle and sublime twist on this holiday classic. Your guests may be surprised when you tell them the secret ingredient.

Servings:	About 16
Ingredients:	12 eggs
	1/2 pound superfine sugar (about 1 cup)
	3 cups unsweetened coconut milk
	2 1/2 cups whole milk
	500ml 10 Cane Rum
	1 teaspoon vanilla extract
	1/2 teaspoon ground cinnamon
	Whipped cream
	Ground nutmeg

Separate eggs. Place egg whites in the refrigerator. In a mixing bowl, beat yolks until creamy. Gradually add 1/4 pound of sugar, beating at high speed until thick. Stir in coconut milk, whole milk, 10 Cane rum, vanilla and cinnamon. Chill for at least two hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining sugar to egg whites, beating into stiff peaks. Fold the chilled 10 Cane mixture into egg whites. Serve in martini glasses. Garnish with a dollop of whipped cream and a sprinkle of nutmeg.

Back to top

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.

Back to top

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.

Back to top

Kalamazoo Outdoor Gourmet
Bringing Gourmet Lifestyles Outdoors Since 1906™
www.KalamazooGourmet.com
1-800-868-1699
Copyright ©2007, Kalamazoo Outdoor Gourmet, LLC
Privacy Statement