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New Pasadena Outdoor FireplaceVisit Us at the Architectural Digest Show in New YorkRecipesGrilled Green Bean Salad with Garlic Croutons and Kalamata OlivesPasture-Raised Veal Chops with Garlic Herb Cheese Butter and Fried Sage LeavesPink Grapefruit MartiniWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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The New Pasadena Outdoor Fireplace by Kalamazoo Outdoor Gourmet
Check Out Kalamazoo at the New York Architectural Digest Home Design Show
Grilled Green Bean Salad with Garlic Croutons and Kalamata OlivesLike a Niçoise without the tuna, this quick salad makes a perfect lunch or an ideal side dish for your grilled entrees. Grilled bread and beans are complimented by home made lemon pepper vinaigrette, baby greens, Kalamata olives and sweet grape tomatoes.
Combine the green beans with 1/4 cup olive oil, 1/4 cup lemon juice and the teaspoon of salt in a bowl or zip-lock bag. Toss ocassionally to thoroughly coat and marinate while the grill is getting ready. Prepare the grill for direct cooking at 400 to 500 °F. Remove the bread slices from the freezer and rub the garlic into each slice. While the bread is still frozen, it will act like a grater, so the garlic will really infuse the bread. Brush the slices on both sides with olive oil and sprinkle with salt. Combine the dressing ingredients in a small to medium bowl and whisk vigorously to thicken. Re-whisk again later before tossing the salad. Grill the bread over direct heat in a slightly cooler zone of the grill. Cook until the bread is nicely browned and crispy on the outside, usually about 8 minutes. About 4 minutes before you expect the bread to be done, drain the green beans, discard the marinade and add the beans to the grill on your Kalamazoo "veggie" surface or in a pre-heated grill basket. Grill over direct heat, tossing and turning for about 4 minutes. The beans should be cooked through but still crisp. Remove the beans and bread from the grill. Cut the bread into squares and toss the salad ingredients together with about half of the dressing. Add more dressing to your liking and serve while the green beans and bread are still warm from the grill.
Pasture-Raised Veal Chops with Garlic Herb Cheese Butter and Fried Sage LeavesThe garlic herb cheese butter in this dish is outstanding with the veal chop or as a steak topper. In fact, we grilled split lobster tails for Valentine's Day, and the butter was perfect for finishing those off as well. The fried sage leaves are a quick and easy way to dress up a perfectly grilled dish. I strongly suggest grilling the chops directly over a wood fire for the best flavor.
Prepare the grill for direct cooking at 400 to 500 °F. Brush the chops all over with olive oil and sprinkle on both sides with fine sea salt. Let the chops rise to room temperature while you are getting the fire ready, about 20 minutes. Thoroughly combine the butter, cheese, lemon zest and coarse sea salt in a small dish. Use the backside of a table spoon to blend the butter and cheese together against the sides of the dish. Also while the grill is getting ready, heat an 8-inch frying pan over medium heat. Once heated, add 3/8" canola oil to the pan. Once the surface of the oil begins to wrinkle, add the 4 sage leaves. Fry the leaves until they are crisp and deep green in color. If they begin to brown, they have been fried too long. I find it best to use chop sticks for moving the leaves around and removing them from the oil. You can also pick them up to see when they are crisp and ready to remove. Transfer the fried leaves to a paper towel until serving. Grill the chops over direct heat, turning once, about 6 minutes per side for medium (140 to 150°F internal temperature). About two minutes before they are done, top each chop with 1/3 of the butter/cheese mixture and close the grill hood to melt. Check after 1 minute. If too much of the topping has run off, you can add more from the 1/3 you reserved. Transfer the chops to a pair of pre-heated plates and top with the fried sage leaves.
Pink Grapefruit Masquerade Martinis
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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. |
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Hot Off The Grill! Archive
