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RecipesZucchini Pizza PinwheelsGrilled Sea Bass with Blackberry Balsamic ReductionProsciutto-Wrapped AsparagusBlackberry Ginger MartiniWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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Zucchini Pizza PinwheelsA lot like a calzone, but with a beautiful presentation, these pizza pinwheels are wonderful starters for parties. This fall creation blends fresh zucchini with Spanish cheese and sweetened tomatoes.
Preheat your pizza oven or a pizza stone on the grill (instructions on our website) to about 450°F. Stir together the grape tomatoes with the brown sugar in a small bowl and let sit for at least 15 minutes. Spread the shredded zucchini out on a large cutting board and let it air-dry for 15 minutes. Discard the liquid in the tomato bowl and combine the tomatoes, zucchini, cheese and salt in a large bowl. Roll out the pizza dough into a square about 15 inches to a side. Trim the large dough into four smaller, perfect squares, then roll those thinner until they are each roughly 8 inches to a side. Start with one square. Stretch the corners to elongate them, making the dough into a four-pointed star. Transfer to a pizza prep peel dusted with cornmeal. Spoon the zucchini filling onto the dough in a square shape that is on a diagonal to the four-pointed star. Lift two opposing corners of the star to the middle, folding over the filling and firmly press them together between your fingers to join at the middle. Repeat with the other two corners and then press the four corners together at the middle. Repeat to make a total of four pinwheels on your pizza prep peel. Optionally, for more golden tops, lightly brush the top areas of the dough with the beaten egg. Transfer the pinwheels to the pizza oven and bake until golden brown on top and cooked through, about 15 minutes.
Grilled Sea Bass with Blackberry Balsamic ReductionAlthough it is not nearly as easy to grill as salmon is, sea bass develops a wonderful flavor when exposed to the heat of an open fire. Sea bass also takes well to a variety of flavors, especially those that are mildly sweet. The blackberry balsamic reduction is a perfect pairing. The presentation and flavor of this dish belies the simplicity behind its preparation.
To extract the blackberry juice, force the berries through a mesh strainer. Discard the solids. 11 ounces of blackberries should yield about 3/4 cup of juice, so you may have a little extra (perfect for Blackberry Ginger Martinis). Combine the blackberry juice, balsamic vinegar and light brown sugar in a medium skillet. Bring to a simmer and then reduce the heat to medium, stirring frequently until the volume has reduced down to 1/4 cup (about 15 minutes). This not only thickens the sauce, but also brings out the sweetness of the balsamic vinegar. Transfer the blackberry balsamic reduction to a double boiler or stainless steel bowl to keep warm over a hot water bath while you grill the fish. Prepare the grill for direct grilling over a medium fire (about 400°F) and with a cooler or indirect zone that may be needed for perfectly cooking the fish. Rinse the fish and pat dry with paper towels. You can cook the fish as one piece and divide it later (which makes it a little easier to grill), or you can slice the fish into four pieces prior to grilling. Lightly brush the fish with olive oil on all sides but the skin and then sprinkle with salt. Allow the fish to rise to room temperature before grilling. Grill the fish over direct heat with the hood closed, starting with the skin side up. Do not turn the fish until it has curled away from the grill grate . At this time it is ready to release itself, and you can check to see if the fish is nicely browned. Once browned (at least 5 minutes and as many as 10), turn the fish over and continue grilling over direct heat with the skin side down and the hood closed. Sea bass, unlike some fish such as salmon or tuna, tastes best off the grill when it is fully-cooked. Sea bass is cooked through when the meat flakes easily under pressure. It should still be moist. For thicker fillets of 1 1/2 inches or more, you should move the fish to a lower temperature or indirect cooking zone after the first 15 minutes on the grill if it is not yet done. Once cooked, divide the fillet onto four plates. Stir the blackberry balsamic reduction and then drizzle the plated fish. Garnish with fresh blackberries.
Prosciutto-Wrapped AsparagusGrilled asparagus is a staple at my house, served on the side of just about any grilled meat, poultry or fish. Wrapping it in prosciutto elevates it to another level for serving with something as luscious as this issue's Grilled Sea Bass with Blackberry Balsamic Reduction. Even better, the blackberry balsamic tastes great on the asparagus and prosciutto as well.
Blackberry Ginger MartinisMy first taste of Domaine de Canton ginger liqueur was at the Miami Food & Wine Festival when we were there helping Chef Art Smith cook biscuits in our pizza oven at Rachel Ray's Burger Bash. It was so delicious I could clearly recall the flavor when I later read the New York Times review that declared it nearly impossible to mix anything other than a wonderful cocktail with it. Interesting flavor that is easy to experiment with... perfect for the newsletter! These tasty Blackberry Ginger Martinis are the first experiment. Perhaps more will follow.
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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
