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AnnouncementsSuper Bowl Party MenuGrill-Roasted Spinach and Artichoke DipMaple-Glazed Chipotle Hot WingsTeriyaki Salmon Tacos with Pacific Pineapple SalsaBlood Orange Hibiscus Tea PunchWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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Additions to the Custom Outdoor Kitchen CollectionWe have some exciting new additions to the collection coming online by spring, including our new line of 15"-wide outdoor refrigeration and new cabinet pieces to increase the design flexibility of our system. Visit us at the Architectural Digest Home Design Show in New York this March for a sneak peek at: the new 45° corner insert that enables outdoor kitchen designers to create more shapes with a Kalamazoo Outdoor Kitchen; the umbrella base insert that allows a homeowner to conveniently locate shade in the kitchen; and the new 15" outdoor refrigerator, refrigerated drawers, wine chiller, beverage center and keg tapper that help you squeeze greater luxury into a smaller space. We also plan to launch several other exciting products this year. Stay tuned for more information.
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Hot Off The Grill! Archive
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Roasted vegetables fresh from the grill.
Grill the spinach over medium heat until it wilts and begins to char around the edges. |
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2 14-ounce cans large, whole artichoke hearts packed in water (6 to 8 count per can), rinsed and dried |
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1 poblano pepper, stemmed, quartered and seeded |
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1 sweet red bell pepper, stemmed, quartered and seeded |
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1 slice sweet onion, about 1/2"-thick |
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4 large garlic cloves, peeled |
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5 bamboo skewers |
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2 wooden toothpicks |
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Extra virgin olive oil |
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Fine sea salt |
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8 ounces cream cheese |
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1 1/2 cups shredded asiago cheese |
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1/2 cup sour cream |
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2 teaspoons fresh lemon zest, finely chopped |
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Directions:
Prepare the grill for direct grilling at about 300 to 350 degrees (medium to low heat). For a charcoal fire, the coals should be totally ashed over.
Skewer the artichoke hearts, using twin bamboo skewers in parallel to prevent the artichokes from rotating (two skewers pierce through each artichoke). You will need 4 skewers to accommodate all the artichokes. Insert one skewer through the onion slice to hold all the rings together while grilling. Skewer 2 garlic cloves on each toothpick to make them easier to grill.
Lightly brush all the vegetables except the spinach leaves with olive oil and sprinkle with sea salt.
Place the spinach leaves directly on the grill grate and cook over direct heat until wilted and beginning to char on the edges, turning occasionally, about 5 minutes. Remove from the grill and reserve.
Place the artichoke hearts, garlic, onion and peppers on the grill over direct heat. Cook, turning occasionally, until the onion and garlic are softened and the artichoke hearts are warmed through, about 15 minutes. The peppers should be removed before the skin chars significantly, and they may need to come off the grill before the rest of the vegetables.
Combine the cream cheese and asiago in a medium bowl and warm/melt in a microwave oven.
While the cheese mixture is warming, peel the skin off the poblano pepper and discard the skin. Coarsely chop the artichokes, spinach, onion and peppers. Finely chop the garlic.
Add the grilled vegetables, lemon zest and sour cream to the melted cheese mixture and stir well. Allow to cool 5 minutes and then refrigerate, covered tightly, until time to serve (up to 4 hours).
For serving, reheat in the microwave, stirring every 60 seconds. Season to taste with sea salt and serve with bread and/or pita chips. Tortilla chips also work well.
Maple-Glazed Chipotle Hot Wings
I don't know which ingredient makes these wings more unique: the Guinness, the mandarin orange juice or the maple syrup glaze. The combination, however, melds perfectly with the smoky chipotle chiles.
Most of the work, which isn't much at all, happens 24 hours in advance. Grill the wings during the pre-game show while your guests are enjoying the artichoke dip. With a nice balance between savory and sweet, your guests will probably clean the serving plate before the first quarter is over.
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1 1/2 cup freshly-squeezed juice from Royal Mandarin Oranges (they're in season, but if you can't find them, use Clementines), roughly 6-8 oranges |
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4 tablespoons kosher salt or sea salt |
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2 12-ounce bottles Guinness or other stout beer |
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4 pounds chicken "winglets" (first and second wing portions), rinsed |
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3/4 cup maple syrup (about 6 ounces) |
Directions:
18-24 hours before you plan to grill, prepare the marinade. Combine the chipotle chiles, adobo sauce, orange juice and salt in a blender. Blend until smooth. Transfer the liquid to a large bowl and stir in the beer. Submerge the chicken wings, cover tightly and refrigerate until it is time to light the grill.
Prepare the grill for direct grilling at about 300 to 350 degrees (medium to low heat). For a charcoal fire, the coals should be totally ashed over. It is best to have a "cool zone" or indirect zone available to move the wings to as needed. The marinade will cause the surface of the wings to quickly burn if they are grilled at too high a temperature.
Add the wings to the grill and discard the marinade. Grill for about 20 minutes until the chicken is fully cooked, turning and moving occasionally to avoid burning. If cooking over a charcoal fire, allow the fire to cool as you go. If gas, turn the burners to low for the last 5 minutes. During the last 5 minutes of cooking, baste the wings with maple syrup. If the wings are not fully cooked, but they have been basted for more than a few minutes, move the wings to the indirect cooking zone, close the hood and let them cook through.
Serve immediately with plenty of napkins.
Teriyaki Salmon Tacos with Pacific Pineapple Salsa
For a few months I have been planning to share with you the grilled teriyaki salmon recipe that has become a favorite among our friends, but the recent holiday season dictated other dishes be the subject of the newsletter. While thinking up various finger food recipes for our Super Bowl menu I was struck with inspiration... Pacific Rim tacos, and then, why not use my teriyaki salmon? The grilled pineapple salsa with daikon radish and bok choy is a wonderful compliment of texture and flavor for the salmon. I hope you enjoy it as much as I do.
You can prepare these tacos during half-time and be done in time to serve them before the second-half kickoff if you follow these tips: Prepare the teriyaki glaze, grate the daikon, slice the pineapples and chop the bok choy before your guests arrive. Cover tightly and refrigerate. Slip away during a commercial break during the second quarter to light the grill, prepping for direct grilling at about 500 degrees when half-time begins.
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6 tablespoons toasted sesame oil |
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6 tablespoons soy sauce |
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3 tablespoons finely grated fresh garlic (use a micro plane) |
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2 tablespoons finely grated fresh ginger (use a micro plane) |
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2 teaspoons black sesame seeds |
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1 teaspoon white sesame seeds |
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5 fresh cored pineapple slices (rings), 3/4"-thick |
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1 slice red onion, 1/2"-thick |
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2 wooden toothpicks |
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3 pounds skin-on salmon fillets, rinsed and cut into about 6 manageable pieces (avoid thin, tail-section pieces) |
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1 lemon |
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Olive oil |
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4-inch piece daikon radish, coarsely grated |
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1 head baby bok choy, base removed and chopped |
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1/2 fresno chile, stemmed, seeded and finely chopped |
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1 serrano chile, stemmed, seeded and finely chopped |
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16 small flour tortillas |
Directions:
Prepare the grill for direct grilling at 450 to 500 degrees (medium to high heat). For a charcoal fire, the coals should be glowing red and partially ashed over.
Combine the first 7 ingredients in a medium bowl and whisk together until thoroughly combined.
Squeeze the lemon over the flesh-side of the salmon and lightly brush with olive oil.
Pierce toothpicks through the sides of the onion slice to hold the rings together while grilling.
Place the salmon on the grill, skin-side up over direct heat. Add the pineapple and onion slices also over direct heat. Cook roughly 4 minutes. The salmon should tell you when it is time to turn—the flesh will slightly lift away from the grill along the belly-edge of the fillet. At this time you can flip the salmon without it sticking. Turn over the salmon, the onion and the pineapple. Spoon a generous amount of teriyaki glaze over the top (flesh side) of the salmon and close the grill hood. Cook 4 minutes more. Spoon more glaze onto the salmon and close the hood again. Cook the salmon to medium temperature, about 4 minutes more.
Remove the salmon from the grill, leaving the skin behind by slipping the spatula between the skin and the flesh. Remove the pineapple and onion slices from the grill.
(NOTE: Crispy grilled salmon skin is a real treat for those who like it. To finish off the skins at this point, peel them from the grill using tongs and a spatula and turn them over so the scale-side is up. Grill 1 or 2 minutes more, then remove and cut into triangles to serve as a garnish.)
Slice the pineapple rings into very small segments. Chop the red onion. Combine the pineapple, onion, daikon radish, serrano chile, fresno chile and bok choy to create the salsa.
You can let your guests create their own tacos, or you can quickly assemble them all before serving. Flake off pieces of the salmon and place into a tortilla. Use a slotted spoon to add a spoonful of salsa. Add a little dab of leftover teriyaki glaze to complete each taco if desired.
Blood Orange Hibiscus Tea Punch
The arrival of blood oranges at the market is a highlight this time of year in the frozen Midwest. They're only here for a short time, so this refreshing punch celebrates their unique flavor. Hibiscus tea and honey add complexity, and the rum makes it a party.
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6 Tazo Passion herbal tea bags |
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6 cups freshly-squeezed blood orange juice (requires about 24 oranges) |
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3 cups Cruzan Estate Light Rum (Oak Cask Aged 2 Years) |
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2/3 cup honey |
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Bring water to a boil. Remove from heat and add tea bags. Let steep for 5 minutes. Remove and discard tea bags. Add honey to hot tea and stir to combine. Cover and refrigerate for 1 hour. Combine tea, blood orange juice, rum and honey. Serve over ice.
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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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