Labor Day Grill Menu

Strawberry Salsa

Steak Fajita Sandwiches

Green Salad with Grilled Corn and Avocado

Raspberry Chipotle Champagne Martinis

Raspberry Chipotle Sangrias

Grilling Tip

Custom Laser-Cut Surfaces

We Want To Hear From You

About Kalamazoo Outdoor Gourmet

The Kalamazoo Outdoor Gourmet Newsletter

September, 2007

Labor Day is almost here. For many people this weekend is the last grilling holiday of the year, so we've put together a Labor Day grill menu to help you end the barbecue season with a splash. Steak Fajita Sandwiches and a beautiful Strawberry Salsa will help make your gathering a hit, and the Raspberry Chipotle Champagne Martinis won't soon be forgotten.

Cheers,




Hot Off The Grill! Archive

Labor Day Grill Menu

It's almost here — the three-day Labor Day Weekend. Celebrate in style with friends, family and neighbors and enjoy our holiday grill menu. We're sure your guests will be impressed with your prowess at the grill.

Kick the party off with beautiful and intensely red Strawberry Salsa and unforgettable Raspberry Chipotle Champagne Martinis. The Steak Fajita Sandwiches are easy to prepare and taste as good as they look. Round the menu out with the Green Salad with Grilled Corn and Avocado.

So get those email invites out and let a couple of your guests bring dessert.

Strawberry Salsa

This salsa is incredibly refreshing on a hot day, and the colors are stunning. Prepare it an hour or two ahead and keep refrigerated until time to serve.

Author:	Russ Faulk, Kalamazoo Outdoor Gourmet
Servings:	8
Ingredients:	1/2 red onion
	1 pound fresh, ripe strawberries
	1/2 pint sweet grape tomatoes
	2 tablespoons chopped fresh cilantro
	Freshly squeezed juice of 1 lime
	2 jalapeños, stemmed, seeded and coarsely chopped
	1/2 teaspoon white balsamic vinegar
	1 teaspoon honey
	Fine sea salt to taste

Directions:

Place the red onion half on the grill over a medium-hot fire with the cut side down and the outer layers intact (note, another onion half cooked the same way is needed for the Green Salad with Grilled Corn and Avocado so cook both onion halves at the same time). Cook with the grill closed until the onion is soft and the cut side is nicely marked, about 10 to 15 minutes. Remove from the grill and let cool. Once cool, discard the outer layer(s) and coarsely chop.

Cut the strawberries in quarters lengthwise and then thinly slice cross-wise. Slice the grape tomatoes into quarters.

Combine all the ingredients with about half of the lime juice in a non-reactive bowl and stir well. Test for taste. Add salt and more lime juice as desired.

Cover and refrigerate for at least 30 minutes and up to 4 hours. Before serving, stir the salsa to mix in separated juices. Transfer to smaller dishes and serve with white or blue corn tortilla chips.

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Steak Fajita Sandwiches

These sandwiches combine a host of complimentary flavors: grilled skirt steak, tangy bell peppers, buttery avocado spread and pepper jack cheese, all served inside sandwich rolls that have been transformed by the grill into savory garlic toast.

Skirt steak is one of the most flavorful (and reasonably priced) cuts of beef, but many people hesitate to grill it for fear it will be too tough or stringy. There are two simple secrets to tender skirt steak. First, cook it quickly over direct heat to medium doneness. Not more, not less. Second, thinly slice it across the grain. Whatever you do, don't let the butcher "tenderize" it for you. With a little practice and a medium-hot fire, you'll serve a perfect skirt steak every time.

Author:	Russ Faulk, Kalamazoo Outdoor Gourmet
Servings:	8
Ingredients:	1 medium red onion
	1 red bell pepper
	1 orange bell pepper
	2 1/2 fresh limes
	About 8 tablespoons extra-virgin olive oil
	5 cloves garlic
	2 tablespoons chopped fresh cilantro
	2 ripe avocados
	1/2 teaspoon cumin
	Fine sea salt
	8 sandwich rolls
	2 to 2 1/2 pounds outer skirt steak
	Seasoned salt
	Spring salad greens mix
	8 slices pepper jack cheese

Directions:

Prepare a medium-hot fire for direct grilling. If you are using a Kalamazoo hybrid grill, a charcoal fire is preferred for grilling skirt steak because of the dryness of the heat. If you have a Kalamazoo Outdoor Gourmet custom laser-cut cooking surface with a fish pattern, you should prepare the fire under the fish pattern for grilling the peppers and onion (see grilling tip below) and under the meat or veggie area for cooking the steak. If you do not have a Kalamazoo fish pattern cooking surface, preheat a cast iron skillet over the fire.

Measure 5 tablespoons extra-virgin olive oil into a small dish. Use a fine microplane grater to grate 4 cloves of garlic. if you don't have a microplane grater, crush the garlic in a garlic press. Stir the garlic into the olive oil. Set aside.

Halve the red onion and then thinly slice, radiating from the center. Stem and seed the bell peppers and thinly slice. Toss together in a non-reactive bowl with the freshly-squeezed juice of 1 lime and 1 tablespoon extra-virgin olive oil. Set aside.

Finely grate or crush the last clove of garlic and chop the cilantro. Squeeze the juice of 1/2 lime into a medium bowl. Slice the avocado and stir the slices into the lime juice to help keep the avocado from turning brown. Add the garlic, cilantro and cumin to the avocados. Use a potato masher to create a smooth spread with only small avocado chunks remaining. Add sea salt to taste. Press a sheet of plastic wrap into the surface of the avocado spread, eliminating all air to reduce browning and set aside.

By now, the garlic should be well on its way to infusing the olive oil with flavor. Slice the sandwich buns and brush the insides with the olive oil garlic mixture. Set aside.

Squeeze the juice of one lime onto the skirt steaks and brush with olive oil. Sprinkle liberally with seasoned salt.

Grill the pepper and onion mixture either directly on your Kalamazoo fish pattern cooking surface or in a cast iron skillet, tossing frequently until the peppers are starting to soften and the edges are browned. Remove from heat and set aside.

Grill the skirt steak directly over a medium-hot fire to medium doneness, turning once, about 2 to 3 minutes per side. If in doubt, cut into one of the steaks to check doneness. Transfer to a cutting board and let rest for a couple of minutes while you toast the rolls.

Grill the sandwich rolls directly over the fire with the cut-side-down for about one minute until golden brown.

Thinly slice the steak across the grain. Cutting with the knife tilted slightly toward being flat will create the appearance of a thicker cut of meat. Spread a layer of avocado onto the bottom half of each sandwich roll. Add the steak, then the grilled peppers and onions. Add a little spring salad greens and a slice of pepper jack cheese. Finish with the top half of the sandwich roll and cut in half before serving.

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Green Salad with Grilled Corn, Avocado and Red Onion

Quickly marking raw corn on the grill brings out the sweetness while maintaining the juiciness and snap... perfect for adding to salads. The lemon pepper dressing is a breeze to make and highlights the avocado. This colorful salad has a warmth of flavor that is very satisfying. It makes a great quick dinner entree as well, especially with a little skit steak thrown in.

Directions:

Prepare a medium-hot fire for direct grilling.

Measure 5 tablespoons extra virgin olive oil into a small dish. Finely grate 4 cloves of garlic using a microplane grater. If you don't have a microplane grater, crush the garlic in a garlic press. Stir the garlic into the olive oil. Brush the olive oil garlic mixture onto both sides of the bread slices and sprinkle with fine sea salt.

Place the red onion half on the grill with the cut-side-down leaving the outer layers of the onion intact. Cook with the grill closed until the onion is soft and the cut side is well-marked, about 10 to 15 minutes. Remove from the grill and let cool.

While the onion is cooking, grill the bread slices over the coolest part of the fire, turning several times until golden brown. Move the bread to a warming rack well away from the heat. Continue cooking until the bread is crisp but not charred.

Coarsely chop the remaining two cloves of garlic and combine with the lemon juice, pepper and 1/2 cup of olive oil in a blender. Blend at high speed until the dressing becomes thickened and opaque.

Grill the corn, turning frequently until well-marked and the kernels begin to turn golden. Do not fully-cook the corn or allow the kernels to begin to wrinkle. Remove from the fire and allow to cool slightly.

Split the avocados and remove the pits. Grill flesh-side down over direct heat until well-marked.

Discard the outer layer(s) of the onion and thinly slice radiating from the center. Cut the corn from the cob. Cut the grilled bread into croutons. Dice the avocado.

To serve, place the spring greens on plates. Top with the grilled onion, corn, avocado and croutons. Add the tomatoes and optional cucumber then drizzle with the lemon pepper dressing.

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Raspberry Chipotle Champagne Martinis

Yes, you read the name correctly. This cocktail combines the earthy and smoky flavor of chipotle chiles with fresh raspberries, honey, orange and champagne. There is a a light sweetness balanced by a slight, lingering heat. The flavors are nearly impossible to describe.

Author:	Russ Faulk, Kalamazoo Outdoor Gourmet
Servings:	4
Ingredients:	2 ounces Raspberry Chipotle Syrup (recipe below)
	2 ounces freshly squeezed orange juice with little or no pulp
	Ice
	Chilled sparkling white wine to top up, about 16 ounces. I recommend Riondo Prosecco.

Directions:

Combine the Raspberry Chipotle Syrup and orange juice in a cocktail shaker 2/3 full of ice. Shake vigorously for one minute. Strain into 4 chilled martini glasses or champagne flutes. Top up with champagne.

Note: To make virgin martinis, substitute club soda for champagne and use three ounces of Raspberry Chipotle Syrup instead of two.

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Raspberry Chipotle Sangria

The Raspberry Chipotle Syrup is so good, I had to try a Sangria with it as well. Mix these sangrias like cocktails rather than making a bigger batch from a whole bottle of wine.

Author:	Russ Faulk, Kalamazoo Outdoor Gourmet
Servings:	2
Ingredients:	1 1/2 ounce Raspberry Chipotle Syrup (recipe below)
	2 ounces freshly squeezed orange juice with little or no pulp
	6 ounces Spanish red wine. I suggest Wrongo Dongo.
	Ice

Directions:

Fill a cocktail shaker 1/2 way with ice. Add other ingredients and shake vigorously for one minute. Strain into wine glasses and serve garnished with a raspberry or orange slice... or both.

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Raspberry Chipotle Syrup

This syrup is exotic and complex in flavor. Store covered in the refrigerator for up to 3 or 4 weeks.

Directions:

Cut off the stem of each chile and split in half lengthwise.

Combine all ingredients except raspberries in a saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2 cups.

Remove and discard all but 2 of the chile halves. Combine the reduced syrup with the remaining chile and the raspberries in a blender. Blend until smooth. Force the mixture through a mesh strainer using a wooden spoon and discard the solids.

Cover the syrup tightly and refrigerate for up to 4 weeks.

Note: Although I have not yet tried it, I suspect the Raspberry Chipotle Syrup would make a nice glaze for grilled pork loins or chicken breasts. Brush on during the final few minutes of grilling to avoid burning the glaze.

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Grilling Tip: Fish Surface for Veggies, Veggie Surface for Fish

For those of you not already cooking on a custom laser-cut grill surface from Kalamazoo Outdoor Gourmet, our grills can be ordered with surfaces that combine up to four different patterns optimized for specific types of cooking, but the names — Meat, Fish, Veggie and Hibachi — belie the flexibility of these custom grill grates.

The fish pattern surface is nearly solid with thin, arched slits to allow fat and oils to fall away from the food as it cooks for healthy grilling. The surface design helps preserve moisture and supports delicate fish fillets (like orange roughy) that can otherwise be more challenging to handle on a grill.

The veggie surface is a more traditional cooking grate style pattern, but the openings have been carefully sized so that asparagus and green beans don't fall through.

If you are lucky enough to be cooking on custom Kalamazoo surfaces, try using your fish surface for grilling mixed vegetables you might otherwise toss in a skillet or a wok (like the peppers and onions for this issue's Fajita Sandwiches). By the same token, meatier fish fillets such as salmon or sea bass are perfect for cooking on the veggie surface. The veggie pattern is more open to the flame than the fish pattern but small enough to support these more robust fish fillets.

We've named these surface patterns to clearly convey their default purposes, but each pattern offers many more possibilities. We encourage you to experiment and enjoy!

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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.

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