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AnnouncementsValentine Dinner for TwoGrilled Caesar SaladSurf and Turf with Sweet Ginger ButterTri-Color Heart-Shaped ChipsStrawberry Valentine MartinisWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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Hot Off The Grill! Archive
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3/4 cup extra virgin olive oil, plus 1 teaspoon for croutons |
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Freshly squeezed juice of 1/2 lemon |
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3 tablespoons champagne vinegar |
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1 large clove garlic, finely chopped, plus 2 cloves whole for croutons |
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1/2 teaspoon fine sea salt, plus two pinches for croutons |
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1/2 teaspoon dry ground mustard |
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3/4 cup shredded parmesan |
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2 slices tomato, 5/8” thick |
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2 frozen slices sourdough bread, 3/4” thick |
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1 head romaine lettuce, washed and dried, left whole (select one that is tightly-formed) |
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2 slices bacon |
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2 anchovy filets (optional) |
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Freshly ground black pepper to taste |
Directions:
Coddle the egg by bringing a few inches of water to boil in a pan. Turn off the heat and lower the egg into the hot water bath on a slotted spoon. Let sit 2 minutes, then remove.
Combine the egg, 3/4 cup olive oil, lemon juice, vinegar, chopped garlic, 1/2 teaspoon salt, mustard and parmesan in a blender. Blend until whipped and smooth. Refrigerate, covered, while you prepare the rest of the salad.
Prepare the grill for direct grilling at medium heat between 300 and 400°F.
Immediately upon removing the bread slices from the freezer, rub the two cloves of garlic into the hard surfaces of the bread. Brush with olive oil and sprinkle with sea salt.
Slice the head of lettuce in half lengthwise, leaving the base attached to hold the leaves together.
Cook the bacon either in a skillet or, if you are comfortable doing so, directly on the grill grate until brown and crisp. Remove and set aside on paper towels.
Place the bread and tomato slices on the grill directly over the fire. Cook the bread for roughly 2 minutes per side until marked and then move to a warming rack or indirect cooking zone. Cook the tomato slices for roughly 5 minutes per side, 10 minutes total.
With about 2 of the 10 minutes remaining, add the lettuce to the grill directly over the fire with the cut-side down. Grill for about 2 minutes until nicely marked.
Remove the lettuce, tomato slices and bread from the grill. Cut the bases from the lettuce head halves and discard. Transfer the lettuce head halves to two plates. Cut the bread slices into croutons. Top the lettuce with dressing, croutons, tomato slices and bacon. Season to taste with pepper and serve warm with steak knives.
Surf and Turf with Sweet Ginger Butter
It is difficult to go wrong with the combination of grilled lobster and steak, but the addition of sweet ginger butter compliments the flavors of each in different ways while perfectly marrying them.
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1 tablespoon freshly-grated ginger (use a micro plane for best results) |
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1 clove garlic, finely grated (use a micro plane for best results) |
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1 tablespoon plus 2 teaspoons light brown sugar |
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1 teaspoon medium-coarse red Hawaiian sea salt (or other high-quality sea salt) |
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1 Prime New York strip steak, thick, about 3/4 pounds |
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1 fresh or thawed lobster tail, about 1/2 pound |
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1/2 tablespoon coarse-ground black pepper (I use smoked peppercorns) |
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Fine sea salt |
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1/2 Meyer lemon (or regular lemon if Meyers are unavailable) |
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Extra virgin olive oil |
Directions:
To make the ginger butter, work the first five ingredients together in a small bowl until thoroughly combined and relatively smooth. Set aside.
To prepare the steak, lightly brush with olive oil and season with sea salt. Rub with black pepper.
Split the lobster tail in half lengthwise by first cutting the top and bottom shells with scissors and then splitting the flesh with a chef's knife. Lightly brush the flesh sides with olive oil and squeeze the lemon juice over the top. Season with a little fine sea salt.
Prepare the grill for direct grilling at medium-high heat between 400 and 500°F.
Grill the steak for about 10 minutes until medium rare, turning once.
The lobster tail should go on the grill after the steak has been on about 8 minutes. Grill the lobster for about 6 minutes, turning once. Start with the cut side on the grill and finish with the shell side on the grill. Cook until just opaque.
When the steak comes off the grill (and while the lobster is finishing), let it rest loosely covered with foil or under an upside-down plate.
To serve, slice the steak on an angle into four pieces (I think this makes a more attractive presentation than simply cutting it in half). Plate two pieces of steak and a lobster tail half together, topped with ginger butter. If you like, quickly melt half the ginger butter in the microwave before plating and drizzle this over the top.
Tri-Color Heart-Shaped Chips
I won't lie to you — these chips are a lot of work and a bit of a challenge to cook. The irresistible effect of the finished product is, however, worth it on Valentine's Day. The flavors of taro root, beet and sweet potato work well together. The thinner you can slice the chips, the easier it will be to get them crispy on the grill.
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1 large beet |
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1 large sweet potato or garnet yam |
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Extra virgin olive oil |
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Fine, high-quality sea salt |
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Directions:
To create the heart-shaped slices, you will first need to shape each root into a column that is heart-shaped in cross section. Cut off the tapered ends of each root and discard. Slice two sides from the root to form the pointed bottom of the heart. Next, cut off the edge opposite the point to expose what will become the highest edge of the pair of round “lobes” at the top of the heart. Cut a small wedge from the length of this flat top to form the valley at the top of the heart. Finally, shave off small slices to round out the “lobes.”
Once the columns have been whittled to the proper shape, prepare the grill for direct cooking over a medium fire (about 300°F) and with an indirect zone.
While the grill heats, slice the roots as thinly as possible, no more than 1/16”-thick. The thinner the chips, the more crispy they will be. Spread the hearts out on a cookie sheet or other surface and lightly brush them with olive oil.
Cook the hearts quickly over the direct fire in small batches until browned at the edges. Be careful not to burn them. Transfer each batch to the indirect zone as you work. Once all the chips are in the indirect zone, close the hood and allow to finish cooking until crisp, about 10 minutes (If the chips are too thick or too wet with oil they may never become truly crisp).
Remove from the grill and sprinkle with salt.
Strawberry Valentine Martini
These martinis are the perfect color and flavor for Valentine's Day. I used Fragolino Wild Strawberry liqueur, which has tiny wild strawberries in the bottle. Divine Vodka, made in Michigan from Michigan grapes, has a slightly sweet finish that works very well for this use.
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1 to 2 ounces Divine vodka, depending on your tastes |
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Ice |
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Prosecco sparkling white wine to top-up |
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Measure the wild strawberry liqueur through a strainer. Split the little strawberries left in the strainer between two martini glasses or champagne flutes. Fill a cocktail shaker half-way with ice. Add the strawberry liqueur and vodka. Shake vigorously for 30 seconds and strain into the glasses. Top with Prosecco and serve.
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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.
Kalamazoo Outdoor Gourmet
Bringing Gourmet Lifestyles Outdoors Since 1906™
www.KalamazooGourmet.com
1-800-868-1699
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