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Special Promotion for Hot Off the Grill SubscribersFree Shipping on Prime Steaks from Allen BrothersRecipes for Your Holiday TableSmoke-Roasted Racks of Lamb with Garlic Rosemary RubRoasted CauliflowerSavory Squash Pie with Tart Apples and Sweet OnionOatmeal Cookies with Dark Chocolate, Brandied Cherries and PistachiosWinter in Manhattan CocktailsWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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Hot Off The Grill! Archive
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6 large cloves garlic, minced |
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4 tablespoons fresh rosemary, finely chopped |
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3 teaspoons coarse sea salt |
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3 teaspoons coarsely ground black pepper |
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Finely grated lemon zest from 2 lemons |
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Extra virgin olive oil |
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2 cups alder wood chips, soaked (may be combined with other recipes in this menu) |
Directions:
Prepare the grill for indirect cooking at 350 to 375°F.
Let the lamb racks rest and come up to room temperature for about 20 minutes. While they are doing so, prepare the savory rosemary rub by combining the garlic, rosemary, lemon zest, salt and pepper.
Brush the lamb racks on all sides with olive oil. Press the savory rosemary rub onto all sides except the two ends of each rack.
Wrap the exposed bones with aluminum foil to prevent the bones from burning and becoming brittle. Place the lamb racks in the indirect cooking zone with the bone-side down, and the bones pointed away from the heat source. Add the alder wood chips for smoke (learn about smoking techniques on our website) and roast with the hood closed until an instant-read thermometer measures 135 to 140°F, about 30 to 40 minutes.
Remove the lamb from the grill and let it rest for about 2 minutes before slicing. Slice the racks into chops and serve on a pre-heated platter.
Note: If you are cooking this entire menu, the most critical timing is for the lamb. Because the cauliflower and savory pie are very difficult to overcook, you can start the lamb when the cauliflower has been on the grill for 40 minutes and the pie for 70. This way, if the lamb requires less time than expected, the other dishes should be fully-cooked and ready to serve. If the lamb takes longer than expected, the other dishes won't really suffer from it.
Roasted Cauliflower
There is a restaurant in downtown Kalamazoo that I am quite fond of called Food Dance. They specialize in using local produce, and it is their kitchen you have to thank for this wonderful roasted cauliflower. I had it there a month or so back, and it has become a favorite side dish at my house. I never would have thought to use vegetable stock to enhance the flavor if the server at the restaurant hadn't told me their secret. This is my attempt to recreate their wonderful side dish. |
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2 tablespoons extra virgin olive oil |
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1/2 teaspoon sea salt |
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1/4 teaspoon ground white pepper |
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1/2 cup vegetable stock |
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1 tablespoon unsalted butter |
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2 cups alder wood chips, soaked (may be combined with other recipes in this menu)
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Directions:
Prepare the grill for indirect cooking at 350 to 375°F.
Remove the leaves and most of the stems from the cauliflower. Cut the florets into bite-sized pieces. Toss the cauliflower with the olive oil, salt and pepper.
Spread the cauliflower into a single layer on a grill-safe baking sheet. Place the baking sheet in the indirect cooking zone. Add the alder wood chips for smoke (learn about smoking techniques on our website) and roast with the hood closed for about 60 minutes total, turning once, until the cauliflower is well-browned (you almost can't over do it short of burning the cauliflower).
With about 20 minutes remaining, place the vegetable stock in a medium saucepan. Reduce over medium heat, stirring frequently, until thick. Whisk in the butter until melted and thoroughly combined. Keep warm.
Remove the cauliflower from the grill once fully-cooked and toss with the reduced vegetable stock. Serve immediately.
Note: For roasting, you will need a cookie sheet or half-sheet baking sheet that is suitable for the grill. Even though we are cooking at medium temperatures, it is advisable to use cookie sheets suitable for at least 500°F maximum temperatures. Some non-stick coatings should not be used at these temperatures. I use a Silpat liner in my baking sheets that is suitable for use up to 480°F.
Savory Squash Pie with Tart Apples and Sweet Onion
This pie is a perfect side dish for your holiday table in place of a traditional casserole. It is guaranteed to receive rave reviews from your guests.
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2 9-inch rolled frozen pie crusts, such as Pillsbury |
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2 cups grated manchego cheese |
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2 granny smith apples, cored and thinly sliced (skins left on) |
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1 cup sweet onion, cut into quarters and then thinly sliced |
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1 cup dried cranberries |
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3 eggs |
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1 cup heavy cream |
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2 tablespoons light brown sugar |
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1 teaspoon kosher salt or sea salt |
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1/4 teaspoon ground white pepper |
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2 tablespoons unsalted butter, cut into 6 pieces |
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2 cups alder wood chips, soaked (may be combined with other recipes in this menu) |
Directions:
Prepare the grill for indirect cooking at 350 to 375°F.
Place the whole squash in the indirect zone with the hood closed. Cook until softened, about 45 minutes, turning once. Remove from the grill and allow to cool. You may also choose to roast the squash in an oven at the same temperature without any appreciable difference in flavor. The squash may be roasted up to an hour in advance of the rest of the pie preparation.
Cut the squash in half. Remove and discard the seeds. Remove all of the flesh from the shells and discard the shells. Slice the squash about 1/4" thick.
Line a 9-inch cast iron skillet or heavy ceramic pie plate with the bottom pie crust. Trim off any excess at the skillet's edge. Proceed to fill the pie, beginning with a thin layer of manchego cheese, followed by thin layers of apples, onions, squash and dried cranberries, using about 1/3 of each for each layer. Repeat the layering two more times. The pie should be over-filled and quite tall. The filling will settle when baked.
Whisk together 2 of the eggs with the cream, sugar, salt and pepper. Pour over the pie filling. Add the pieces of butter to the top. Lay on the top pie crust. Trim off the excess and crimp the edges all around. Cut slits into the top to vent steam. Place the skillet or pie plate on a large sheet of aluminum foil. Bring the foil up to loosely wrap the edges of the pie and help prevent the perimeter of the crust from overcooking.
Place the pie in the indirect cooking zone. Add the alder wood chips for smoke (learn about smoking techniques on our website) and bake the pie with the hood closed for 90 minutes total, turning the pie every 30 minutes for more even baking. With 20 to 30 minutes remaining, pull the foil back away from the edges. Beat the last egg and brush about half of it onto the top pie crust and continue baking for a perfectly golden presentation.
Serve warm as a side dish.
Note: For this holiday menu, you can time the pie to finish cooking at the same time as the rest of the meal, or you can keep it warm in a 150°F oven for an hour or more.
Oatmeal Cookies with Dark Chocolate, Brandied Cherries and Pistachios
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1/2 cup apple brandy (or other brandy, such as cognac) |
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1 1/2 cups rolled oats |
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1 1/2 cups flour |
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3/4 teaspoon smoked sea salt |
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1 teaspoon baking soda |
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3/4 cup light brown sugar |
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2/3 cup butter, softened |
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2 eggs |
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1 teaspoon vanilla extract |
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2/3 cup Ghirardelli bittersweet chocolate chips |
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1/2 cup shelled pistachios
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Directions:
Combine the dried cherries and apple brandy in a medium saucepan. Simmer over medium heat until all but about 1 tablespoon of the brandy has evaporated or been absorbed by the cherries. Transfer the cherries and liquid to a small dish, cover tightly and refrigerate for about an hour.
Use a whisk to thoroughly combine the rolled oats, flour, salt and baking soda. In a separate bowl or in a mixer, beat together the sugar, butter and eggs until fluffy. Add the oats and flour mixture a little bit at a time while continuing to mix. Add the chocolate chips and the cherries with the reserved liquid. Cover the cookie dough tightly and refrigerate for another hour.
Prepare the grill for indirect cooking at 350 to 375°F.
Remove the cookie dough from the refrigerator and mix in the pistachios by hand. Place 1/4-cup sized dollops of dough on a grill-safe baking sheet and flatten them with your fingers to about 3/4-inch-thick. You can bake about six cookies at a time on a half-sheet pan.
Bake the cookies in the indirect zone of the grill with the hood closed for 10 minutes. If not yet browned around the edges, continue cooking for 1 or 2 minutes more. Transfer the cookies to a wire cooling rack and let cool. These cookies are best enjoyed at room temperature, or even refrigerated.
Note: For baking, you will need a cookie sheet or half-sheet baking sheet that is suitable for the grill. Even though we are cooking at medium temperatures, it is advisable to use cookie sheets suitable for at least 500°F maximum temperatures. Some non-stick coatings should not be used at these temperatures. I use a Silpat liner in my baking sheets that is suitable for use up to 480°F.
Winter in Manhattan
It wasn't until two months ago at a kite art exhibit opening that I had my first Manhattan. The wheels began turning shortly thereafter, and the result is this wonderful winter weather treat. Tart cherry juice and Amaretto join the usual Manhattan ingredients for a deep and warming flavor. |
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3 ounces Amaretto liqueur |
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2 ounces Knob Creek whiskey |
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1 ounce dry vermouth |
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1/4 teaspoon blood orange bitters |
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2 fresh cherries with stems for garnish (optional) |
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Ice |
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Fill two cocktail glasses with ice water to chill them. Combine all ingredients except the cherries in a cocktail shaker with ice. Stir to thoroughly chill. Empty the ice water from the chilled cocktail glasses. Strain the cocktails into the glasses and garnish with a fresh cherry.
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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 equipment.
- Let us know if there are any services Kalamazoo Outdoor Gourmet should offer.
- Offer feedback on our website.
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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