November 2009 Hot Off The Grill Newsletter

Our Favorite Recipes for the Thanksgiving Table

Maple Soy-Glazed Sweet Potatoes

Savory Squash Pie with Tart Apples

Cranberry Ginger Champagne Martinis

About Kalamazoo Outdoor Gourmet

The Kalamazoo Outdoor Gourmet Newsletter

November, 2009

It is time again for the Kalamazoo Outdoor Gourmet Thanksgiving grill menu. We've offered quite a few holiday menus over the past few years, each one unique. This year, however, we're taking a look back through the recipe archives and selecting our favorites for an All Star holiday feast.

Our favorite turkey of all time? Apple Cider-Brined Turkey, roasted on the grill with a little wood smoke. For the sides, we've chosen two reader favorites, Grill-Roasted Cauliflower and Maple Soy-Glazed Sweet Potatoes. These are joined by one of my favorites, Savory Pie with Squash and Tart Apples, and the amazing Cranberry Ginger Champagne Martinis.

We encourage you to fire up the grill this Thanksgiving, taking advantage of some fresh air and getting out of that crowded holiday kitchen. All of us at Kalamazoo Outdoor Gourmet wish you and yours a safe and happy holiday.

Cheers,

Russ Faulk

Hot Off The Grill! Archive

Apple Cider-Brined Turkey

From the November 2007 Issue

Brining adds moisture to food prior to grilling, which can be particularly beneficial for turkey breast because it has so little interior fat. The primary ingredients in a traditional brine are water and salt. The salt helps the muscle cells to bond with water and helps draw in other flavors along with it. This particular recipe turns up the flavor a notch by brining the turkey in apple cider along with some wonderful aromatics. The apple flavor is a perfect complement to traditional stuffing. It also comes through in gravy made from the drippings.

Apple Cider-Brined Turkey Recipe

Servings:	12 to 14
Ingredients:	12 pound turkey, fresh or thawed
	For the Brining Solution
	1 gallon unsweetened apple cider
	1 cup sea salt or kosher salt
	2/3 cup light brown sugar
	2 tablespoons candied ginger pieces
	1 tablespoon whole black peppercorns
	2 teaspoons allspice berries, cracked
	6 whole cloves
	3 star anise
	1 gallon ice-cold water
	1 orange, quartered, peel left on
	2 brining bags
	For Roasting the Turkey
	1 sweet onion, quartered
	1 baking apple, quartered
	1 medium cinnamon stick
	Canola oil for brushing the turkey
	4 cups apple wood chips, soaked
	Foil turkey pan and roasting rack
	Cotton string and 1 bamboo skewer

Preparing the Brine Combine ½ gallon of apple cider with all other brine ingredients, except the water and oranges, in a large stock pot and bring to a boil, stirring until all of the sugar and salt are completely dissolved. Remove from heat.

Stir in the remaining apple cider and the ice water. Place the brine in the refrigerator to cool if necessary.

Brining the Turkey Discard the giblets and neck from the turkey. Rinse and pat dry. Place the quartered orange in the cavity. Place one brining bag inside the other. Working in a large roasting pan or a clean sink, place the turkey inside the inner bag breast-side-down and then fill with the brining solution. Squeeze out all the air and seal the bags, one inside the other, ensuring the turkey is completely submerged. I place the bagged turkey inside a large stock pot to help keep the turkey fully submerged.

Brine the turkey in the refrigerator overnight.

Setting Up the Grill for Indirect Cooking Soak 2 cups of apple wood chips in water for at least 30 minutes. Prepare a grill for indirect cooking between 275 and 325 degrees. For hybrid grills, light a charcoal fire on one half of the grill and let it burn just until the coals are covered with gray ash and very hot.

When the grill is ready, add some of the soaked wood chips to the grill. For a gas grill, place them in the smoker drawer; for a hybrid grill, place them on the hot coals. If you have a side-mounted smoker box, you know what to do.

Preparing the Turkey for the Grill Remove the turkey from the brine and pat thoroughly dry with paper towel. Place the onion, apple and cinnamon stick inside the cavity, and then tie the legs together with a cotton string. Pull the skin over the neck opening and secure with a small skewer. Set the turkey on a roasting rack inside a heavy-gauge foil pan. Brush turkey lightly with canola oil.

Roasting the Turkey Set the pan containing the turkey on the cooking grate in the indirect cooking zone. Pour 1 cup water into the pan. Close the grill and cook over medium heat. To maintain an even temperature with a charcoal grill, add more charcoal regularly (usually a few pieces every half hour or so). Continue adding wood chips as desired.

Check the turkey periodically, you may want to cover the wing tips and/or the whole turkey with foil if the skin appears to be browning too much. The turkey is done when its juices run clear and the internal temperature of the thickest part of the thigh is about 165°F. Estimate about 12 to 14 minutes per pound, typically 2 1/2 to 3 hours. Remove the turkey from the grill, cover loosely with foil, and let stand 15 minutes. (The temperature will rise 5° to 10°F as the turkey rests.)

Carve the turkey and serve on a warm platter.

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Grill-Roasted Cauliflower

From the December 2008 Issue

There is a restaurant in downtown Kalamazoo that I am quite fond of called Food Dance. They specialize in using local produce, and it is their kitchen you have to thank for this wonderful roasted cauliflower. I had it there a month or so back, and it has become a favorite side dish at my house. I never would have thought to use vegetable stock to enhance the flavor if the server at the restaurant hadn't told me their secret. This is my attempt to recreate their wonderful side dish.
Servings:	4
Ingredients:	1 large head of fresh cauliflower
	2 tablespoons extra virgin olive oil
	1/2 teaspoon sea salt
	1/4 teaspoon ground white pepper
	1/2 cup vegetable stock
	1 tablespoon unsalted butter
	2 cups alder wood chips, soaked for 1 hour

Directions:

Prepare the grill for indirect cooking at 350° to 375°F.

Remove the leaves and most of the stems from the cauliflower. Cut the florets into bite-sized pieces. Toss the cauliflower with the olive oil, salt and pepper.

Spread the cauliflower into a single layer on a grill-safe baking sheet. Place the baking sheet in the indirect cooking zone. Add the alder wood chips for smoke (learn about smoking techniques on our website) and roast with the hood closed for about 60 minutes total, turning once, until the cauliflower is well-browned (you almost can't overdo it, short of burning the cauliflower).

With about 20 minutes remaining, place the vegetable stock in a medium saucepan. Reduce over medium heat, stirring frequently, until thick. Whisk in the butter until melted and thoroughly combined. Keep warm.

Remove the cauliflower from the grill once fully-cooked and toss with the reduced vegetable stock. Serve immediately.

Note: For roasting, you will need a cookie sheet or half-sheet baking sheet that is suitable for the grill. Even though we are cooking at medium temperatures, it is advisable to use cookie sheets suitable for at least 500°F maximum temperatures. Some non-stick coatings should not be used at these temperatures. I use a Silpat liner in my baking sheets that is suitable for use up to 480°F.

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Sweet Potatoes with Maple Soy Glaze

From the April 2009 Issue

Sweet potatoes are earthy and flavorful, but I am not a big fan of the mushy texture they can develop when cooked through. This recipe solves the issue by cutting them into wedge-shaped fries. With the smaller cross section, they can be roasted to perfection — delightfully crisp on the outside and tender on the inside. The maple soy glaze makes the sweet potatoes sing, adding a sweet and savory finish. The glaze is also perfect for grilled salmon.

Grill-Roasted Sweet Potato Fries with Maple Soy Glaze Recipe

Servings:	4
Ingredients:	For the Sweet Potato Fries:
	2 sweet potatoes, scrubbed and cut into 8 wedges each
	Extra virgin olive oil
	Fine sea salt
	For the Maple Soy Glaze:
	1/4 cup soy sauce
	2 tablespoons light brown sugar
	1/2 cup maple syrup

Directions:

Prepare the grill for indirect cooking at 350° to 400°F.

Brush the sweet potato wedges on all sides with olive oil and then sprinkle with salt. Transfer the wedges to the grill, placing them skin-side down in the indirect cooking zone. Cook with the hood closed, undisturbed for about 30 minutes. Check for a crisp outer layer and tender insides. Cook for up to 15 minutes more if necessary.

While the potatoes are cooking, reduce the soy sauce in an 8-inch skillet over medium heat until thickened, about 10 minutes. Stir frequently and be very careful not to burn the sauce. Add the brown sugar and stir until it is completely dissolved. Stir in the maple syrup. Return to a simmer and then remove from the heat. Set aside and allow to cool and thicken.

Remove the potatoes from the grill and transfer to a serving dish or individual plates. Drizzle with the maple soy glaze.

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Savory Squash Pie with Tart Apples and Sweet Onion

From the December 2008 Issue

This pie is a perfect side dish for your holiday table, taking the place of a traditional casserole. Not only are the flavors nicely balanced between sweet, tart and savory, the presentation is superior. It has all the heart-warming qualities of our favorite comfort foods, but with an interesting twist to delight your guests.

Servings:	8
Ingredients:	1 whole large acorn squash
	2 9-inch rolled frozen pie crusts, such as Pillsbury
	2 cups grated manchego cheese
	2 granny smith apples, cored and thinly sliced (skins left on)
	1 cup sweet onion, cut into quarters and then thinly sliced
	1 cup dried cranberries
	3 eggs
	1 cup heavy cream
	2 tablespoons light brown sugar
	1 teaspoon kosher salt or sea salt
	1/4 teaspoon ground white pepper
	2 tablespoons unsalted butter, cut into 6 pieces
	2 cups alder wood chips, soaked for 1 hour

Directions:

Prepare the grill for indirect cooking at 350° to 375°F.

Place the whole squash in the indirect zone with the hood closed. Cook until softened, about 45 minutes, turning once. Remove from the grill and allow to cool. You may also choose to roast the squash in an oven at the same temperature without any appreciable difference in flavor. The squash may be roasted up to an hour in advance of the rest of the pie preparation.

Cut the squash in half. Remove and discard the seeds. Remove all of the flesh from the shells and discard the shells. Slice the squash about 1/4" thick.

Line a 9-inch cast iron skillet or heavy ceramic pie plate with the bottom pie crust. Trim off any excess at the skillet's edge. Proceed to fill the pie, beginning with a thin layer of manchego cheese, followed by thin layers of apples, onions, squash and dried cranberries, using about 1/3 of each for each layer. Repeat the layering two more times. The pie should be over-filled and quite tall, above the rim of the pan. The filling will settle while baking.

Whisk together 2 of the eggs with the cream, sugar, salt and pepper. Pour over the pie filling. Add the pieces of butter to the top. Lay on the top pie crust. Trim off the excess and crimp the edges all around. Cut slits into the top to vent steam. Place the skillet or pie plate on a large sheet of aluminum foil. Bring the foil up to loosely wrap the edges of the pie and help prevent the perimeter of the crust from overcooking.

Place the pie in the indirect cooking zone. Add the alder wood chips for smoke (learn about smoking techniques on our website) and bake the pie with the hood closed for 90 minutes total, rotating the pan every 30 minutes for more even baking. With 20 to 30 minutes remaining, pull the foil back away from the edges. Beat the last egg and brush about half of it onto the top pie crust and continue baking for a perfectly golden presentation.

Serve warm as a side dish.

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Cranberry Ginger Champagne Martinis

From the November 2008 Issue

These martinis are so delicious and smooth we should probably call them 4-minute martinis — that is about how long they last before an empty glass is returned for a refill.
Servings:	4
Ingredients:	4 ounces cranberry juice
	4 ounces Domaine de Canton ginger liqueur
	1 ounce Grand Marnier orange liqueur
	Sparkling Moscato to top up
	4 pieces crystallized ginger for garnish
	Ice
Directions: Combine the cranberry juice, ginger liqueur and orange liqueur in a cocktail shaker half-filled with ice. Shake vigorously for one minute, and then strain into glasses. Top up with sparkling white wine and garnish with crystallized ginger.

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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.
Share pictures of your grill or outdoor kitchen.
Tell us what you like most about your Kalamazoo Outdoor Gourmet product or which product features you would like to see added to or improved on our equipment.
Offer feedback on our website or service.

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.

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