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RecipesBlueberry Pork ChopsGrilled Blackberry Polenta Fennel SaladCaramel Strawberries with Grilled Shortbread and Crème FraîcheNewsInterview with Detroit Radio WJRGrilling Classes on Kalamazoo Grills at The Chopping BlockOrder Now for Delivery by July 4thWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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Father's Day Grill MenuJune brings not only Father's Day, but also the beginning of berry season. As I keep a close eye on our blackberry bushes, waiting for the first crop of berries to ripen, I have been thinking of things to cook with them. Blackberry Polenta is one of the ideas I was most eager to try, and it became the launching point for a menu of berry-themed dishes we hope you will enjoy.
Blueberry Pork ChopsPork and fruit are well-matched, especially pork and blueberries. These glorious chops combine smoky, sweet and savory flavors for an entree that's perfect for a lucky dad.
Preheat the grill for combination direct cooking and indirect cooking. The indirect zone should be at about 500°F. While the grill is heating, lightly brush the chops on all sides with olive oil and sprinkle with salt. Smoked salt will jump start the smoky flavor, and is good to use for this recipe even when grilling over a wood fire. Leave the chops sitting at room temperature while the grill is getting ready, up to 20 minutes. Wash the blueberries and measure out the other ingredients at this time. Grill the pork chops over direct heat for about 2 minutes per side and then transfer them to the indirect cooking zone. Close the grill and cook the chops for about 20 minutes, turning once halfway through, until an instant-read meat thermometer measures 155°F when inserted away from the bone. As soon as you have moved the chops to the indirect zone, combine the maple syrup, blueberries and smoked salt in a large saucepan (although the ingredients would easily fit in a smaller pan, the broader bottom should help reduce the sauce more quickly) and bring to a strong simmer over medium heat. Stir the sauce frequently and avoid a rapid boil. If bubbles begin to build on top of bubbles, lower the heat to avoid burning the sauce. When cooked to 155°F internal temperature, remove the chops from the grill and transfer to plates. Let the chops rest for 3 to 5 minutes. During this time, stir the cooked pancetta into the blueberry sauce. Top the chops with sauce, serve and enjoy.
Grilled Blackberry Polenta Fennel SaladWhat can I say? This one's a little bit out there, but I think the flavors and textures, although unusual, are great for special occasions. The visual alone makes it a star of the table. The quick and easy orange honey vinaigrette dressing is appropriate for a wide variety of summer salads, and the polenta is good enough that it is worth making a double batch.
The polenta needs a couple of hours to set, so start it early or make it the night before. To make the polenta, bring the water to a boil in a medium sauce pan. Add the butter and stir to melt. Whisk in the polenta and salt and return to a simmer. Reduce the heat to a low simmer and cook for 10 to 15 minutes, stirring frequently, until very thick. Fold in the blackberries and transfer the mixture to an oiled 8" x 8" baking dish or plastic food container. Smooth the mixture out evenly with a spatula and let it cool. Once the polenta is cooled, cover it tightly and refrigerate for at least 2 hours. Prepare the grill for direct cooking at about 400°F. While the grill is heating, whisk together the olive oil, orange juice, honey and pepper to make the dressing. Remove the polenta from the dish and slice it into large pieces, about 4" x 4" so that they are easy to handle. Immediately before grilling, lightly brush both sides of each piece with olive oil. Grill the polenta over direct heat until nicely marked and heated through, about 6 minutes per side. Remove from the grill and slice into cubes. Gently toss together the grilled polenta, fennel and dressing. It may be best to use your hands in order to avoid breaking down the polenta too much. You might like it with a little more honey drizzled on top after plating if you find the fennel is particularly bitter.
Caramel Strawberries with Grilled Shortbread and Crème FraîcheGrilled pound cake is delicious, but it can be a little bit challenging. At Barbecue University a couple of years back, Steven Raichlen mentioned that he had experimented quite a bit and found that Sara Lee pound cake held together the best by far. I haven't tested different recipes myself, but I can confirm that Sara Lee fits the bill. You can find it in the frozen desserts section of the supermarket.
Prepare the grill for direct cooking at about 500°F. Brush both sides of each slice of pound cake with melted butter. The butter will help keep the pound cake from sticking to the grill. If you don't have anyone assisting you, combine the strawberries with the hot caramel sauce. Otherwise, they should be combined as the pound cake is coming off the grill. Grill the pound cake over direct heat until nicely marked and heated through, about 1 minute per side. I find it best to use tongs for handling the pound cake on the grill. Plate the pound cake (2 slices each) and top with the warm strawberry mixture and a dollop of cold crème fraîche.
Interview with Come to the Table - Detroit Radio WJRCurious about the history of the grill and of Kalamazoo Outdoor Gourmet? Interested in some advice on choosing a grill? Looking for some cooking tips for burgers, salmon and chicken? Listen to our recent interview with WJR in Detroit for all of this and more.
Grilling Classes on Kalamazoo Outdoor Gourmet Equipment at The Chopping Block in ChicagoThe Chopping Block in Chicago has just completed a major upgrade to their patio. How major? They've installed a complete Kalamazoo Outdoor Gourmet custom outdoor kitchen. Now you can learn outdoor cooking techniques from the best cooking school in Chicago using the best grills and other outdoor equipment on the planet.
In addition to the Kalamazoo K900HB Hybrid and K900GB gas grills, The Chopping Block's outdoor kitchen features weather-tight outdoor kitchen cabinets, an outdoor refrigerator and refrigerated drawers, an outdoor beverage center and a wok-ready cooktop, making this a fully functional space for classes, cooking and entertaining. The Chopping Block offers multiple outdoor cooking classes each week, and they do special events in the outdoor kitchen. For more information, check out their website: www.theChoppingBlock.com A grilling class from The Chopping Block makes a great Father's Day gift.
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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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