 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Recipes For Your Super Bowl PartyGrilled Asian Hot WingsBlackened Scallops with Lemon Mustard Stinger SauceGrilled Chicken SatayGrilled Buffalo Shrimp with Blue Cheese DipWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
|
|
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Grilled Asian Hot WingsIf you have been reading our newsletter for long, you probably won't be surprised when I tell you I really enjoy a dish that balances the key components of sweet, savory, tart and spicy. That's what these wings are all about. Honey provides the sweet, citrus offers the tang, soy sauce is the savory component and habanero brings the heat. How much heat is up to you. I would describe this recipe as mild, so if you want it hotter, use more chiles and leave them in the sauce longer.
Prepare the grill for direct cooking at 400 to 500 °F. Use a fork to whisk together the marinade ingredients in a large bowl. Add the "drummettes" and toss to coat. Let rest at room temperature for about 20 minutes while you prepare the glaze. Measure the 1/2 cup lime juice in a measuring cup, and then add the soy sauce to fill to the 2/3 cup mark. Transfer to a sauce pan and bring to a boil over medium heat. Simmer, stirring occasionally until reduced and thickened, about 15 minutes. Be careful not to burn the reduction. Stir in the honey and add the chiles. Simmer the chiles in the glaze for about 3 minutes, stirring occasionally. Test for spiciness along the way. When the glaze has the right amount of bite, remove and reserve the habanero pieces. Reduce the heat to very low to keep the glaze warm while you grill the chicken. Be very careful not to burn the glaze now that the honey has been added. Discard the marinade from the wings. Grill the wings over direct heat, turning occasionally until the skin is crispy and browned and the meat is almost cooked through, about 15 minutes. Reserve about 1/4 of the glaze. Baste half the remaining glaze over the wings. Continue grilling for 2 minutes. Turn the wings, baste again, and continue grilling for three minutes more. Remove the wings from the grill and toss with the reserved glaze. Transfer to a platter and sprinkle the green onions over the top. Tip: Any sauces or glazes with a high sugar content like this one, should only be used for the final few minutes of grilling because the sugars will cause the glaze to burn. Keep a close eye on the grill and keep the food moving if necessary to avoid excessive burning.
Blackened Scallops with Lemon Mustard Stinger Sauce
Directions: Prepare the grill for direct cooking at 400 to 500 °F. Combine the first 10 ingredients in a spinning-blade-style coffee grinder or in a mini food processor. Grind until the ingredients are well combined but not too processed. Rinse and thoroughly dry the scallops. Let them rise to room temperature, about 10 minutes. While the scallops are coming up to room temperature, combine the mustard powder and water in a small dish and mix together thoroughly. Stir in the soy sauce and then the lemon curd. Transfer to a serving dish. Dry the scallops one more time. Spread the blackening spice rub on a plate. Press the flat sides of each scallop gently into the spice rub, keeping the sides as free of spices as possible. There is no need to pick up a large amount of the blackening spice on the scallops because the flavor is quite intense. Grill the scallops over direct heat, turning once, for about 6 minutes per side. Remove from the grill and serve with the sauce on the side.
Grilled Chicken SatayChicken Satay is so easy to prepare on the grill, that this recipe may become part of your standard entertaining arsenal.
Combine the first four ingredients in a large bowl to create the marinade. Slice the chicken breasts into thin strips, about 6 to 8 strips per breast half. Toss the strips into the marinade, cover and refrigerate for 2 hours. Prepare the grill for direct cooking at about 400°F. Remove the chicken from the marinade and thread the strips onto the water-soaked skewers. Discard the marinade. Let the chicken skewers rise to room temperature for about 15 minutes before grilling. This will help the chicken stick to the grill less than if it were cold from the refrigerator. Grill the chicken skewers over direct heat, turning once, until cooked through, about 5 minutes per side. Remove from the grill and test the chicken for taste. Sprinkle with a pinch of fine sea salt if needed. Transfer to a platter, sprinkle with some chopped cilantro and serve with peanut sauce for dipping.
Grilled Buffalo Shrimp with Blue Cheese DipSwapping tender shrimp for the classic chicken wings is not only a refreshing change of pace, but they can be a little easier to eat as well. You'll still need to discard the tails, but that is much less of a mess than working through all those wing bones.
Whisk together the first six ingredients in a large glass or stainless steel bowl to create the marinade. Stir in the shrimp, cover and refrigerate for 4 to 5 hours. Prepare the grill for direct cooking at 400 to 500°F. Remove the shrimp from the marinade. Thread each shrimp onto a short skewer so that it will remain straight and you can grill all the sides. Place the panko on a plate and roll the shrimp skewers in the crumbs to coat one by one. Drizzle the breaded shrimp with a little more Cholula hot sauce. Grill the shrimp skewers over direct heat, turning occasionally, until cooked through and still tender, about 6 to 8 minutes total. Remove from the grill and serve with blue cheese dip. Blue Cheese Dip: Life is too short to use jarred blue cheese dressing at your parties. This recipe will create fresh blue-cheese dressing or dip in a flash.
Combine all the ingredients in a bowl. As a dip, you may want it pretty thick. To use as a dressing, dilute with buttermilk and stir to reach the desired consistency. Cover and refrigerate for 1 hour before use. For the buffalo shrimp recipe above, you will only need a half batch of this dip.
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Hot Off The Grill! Archive
