2008 Oasis Award Winners

Recipes

Steak with Tomatoes, Olives and Pistachios

Pearl Couscous with Grilled Eggplant and Sweet Onion

Basil Martinis

We Want To Hear From You

About Kalamazoo Outdoor Gourmet

The Kalamazoo Outdoor Gourmet Newsletter

September, 2008

As summer draws closer to an inevitable close, we realize there are not too many more trips to the farmer's market we can enjoy this year, and we relish the final local harvests of some of our favorite produce. With that in mind, we are once again featuring beautiful heirloom tomatoes in the main recipe for this issue, probably for the last time before 2009. I think you will find the Steak with Tomatoes, Olives and Pistachios quite memorable. Grilled eggplant is also stepping up to the plate, and we have an oh-so-subtle basil martini recipe to share.

Cheers,

Hot Off The Grill! Archive

2008 Oasis Award for Outdoor Kitchen Design

As a leader in outdoor kitchens, Kalamazoo Outdoor Gourmet established the Oasis Award for Outdoor Kitchen Design in 2007 to recognize and promote excellence in outdoor kitchen design. It is the only nation-wide competition created specifically to do so, and it is jointly sponsored by Garden Design magazine, the only publication covering the best in exterior design and outdoor living.

The second annual Oasis Award winners are a pair of landscape design partners from Florida. Congratulations to Richard De Angelis and Mifflin Hollyday for their innovative design for a coastal weekend home. The outdoor kitchen in their design is actually the primary kitchen for the family, who sleep in a vintage Airstream trailer surrounded by a screened porch.

The judging panel was particularly impressed by the design's approach to green living. In the words of Chef Art Smith, "I feel that the design represents the way of the future, with eco-friendly use of the Airstream trailer as a prefabricated house and its sustainability with the garden and chicken coop on site as a primary food source." Furniture designer Richard Frinier added, "This project represents a new thought process in design. It is future-forward but with a Bohemian atmosphere."

As the primary kitchen for the home, the outdoor kitchen naturally features all the amenities, including an outdoor freezer. Our outdoor freezers are the only ones available in the market, and, like the rest of our line, they are tested to maintain the set temperature in ambient heat up to 120°F!

Download a PDF of the feature in Garden Design magazine to learn more about this year's winning entry.

2008 Oasis Award Runners-Up

The 2008 panel of expert judges were so pleased with this year's entries, they elected to also recognize two runners-up. Congratulations to Julie A. Wilson, Landscape Designer, and Thomas C. Randall, Landscape Architect.

Wilson's entry, Columbia Basin Tuscan Patio, was an outstanding solution to the design challenge of working within a small and narrow space.

Randall's entry, Texas Hill Country Terrace, was a multi-level design that appeared to perfectly suit the needs of the homeowners and the site.

You can view two drawings from each of these entries on the Oasis Award website.

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Steak with Tomatoes, Olives and Pistachios

Prior to this season's Top Chef finale on the Bravo TV network, I don't know if the world had ever seen or heard of braised pistachios. I know I had not. Chef Stephanie Izard, who walked away with the title, featured them in a mind-blowing dish with lamb, blackberries, olives and mushrooms. I have not tried making it, but I have tried cooking with pistachios many times since then. Her creation was the inspiration for their inclusion in this recipe. The pistachios turn out tender and flavorful.

The combination of roasted ingredients compliments a perfectly-grilled steak without at all masking its flavor. I used two kinds of heirloom tomatoes here, chosen for their slightly tart taste, but quality hothouse tomatoes will do the trick just fine.

Directions:

Prepare the grill for direct grilling over a medium-high fire (500°F to 600°F) with an indirect cooking zone as well. A wood fire is preferred. For grilling with wood chunks, reserve 1 wood chunk to add to a corner of the fire right before you start grilling. This wood chunk will provide smoke and an open flame to enhance the flavor. The steaks can be cooked near, but not over, the flaming wood chunk.

Preheat a 10" cast iron skillet in the direct grilling zone with the grill hood closed.

Remove the steaks from the refrigerator 20 minutes prior to grilling. Brush with 1 tablespoon of the olive oil and sprinkle with fine sea salt.

Remove the olives from the brine and dry with paper towels to remove some of the moisture. Pit and sliver or finely chop.

Cut the tomatoes into quarters lengthwise and remove the stems. Slice the quarters cross-wise to 3/8" thick.

When ready to grill, move the skillet to the indirect cooking zone. Add 1 tablespoon of olive oil to the skillet, immediately followed by the tomatoes, olives, pistachios and garlic. Add the coarse sea salt and balsamic vinegar, and stir gently to combine.

Add the steaks to the grill in the direct grilling zone. For medium-rare, cook the steaks for about 10 to 12 minutes, turning only once. Keep the hood closed to roast the tomatoes, olives and pistachios while you grill the steak. Gently stir the mixture when you turn the steaks, being careful not to break up the tomatoes too much.

When nearing the desired doneness (see food temperature chart), remove the steaks from the grill and let rest a few minutes before serving. While resting, top the steaks with the tomato, olive, pistachio mixture.

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Pearl Couscous with Grilled Eggplant and Sweet Onion

Pearl couscous, also known as Israeli couscous, is much larger and more plump than the typical, quick-cooking couscous to which many of us are accustomed. If you have not had the pleasure of trying pearl couscous, I highly recommend you give it a whirl.

Grilled eggplant can be a little bitter for some palates. If you would like to avoid the bitterness, you can slice the eggplant and then hit the slices on both sides with a very generous dose of coarse salt. Leave them for about 30 minutes and then brush away all the salt, which will have theoretically drawn out some of the bitterness. Select a firm eggplant on which the leafy part still seems moist.

Directions:

Prepare the grill for direct grilling over a medium fire (about 400°F).

Insert a toothpick into the side of the onion slice to keep the rings together while grilling. Brush with olive oil and sprinkle with sea salt. Very lightly brush the eggplant slices with olive oil and sprinkle with sea salt.

Grill the onion over direct heat for about 12 minutes, turning occasionally until softened. Grill the eggplant slices over direct heat for about 8 minutes, turning once until tender. Remove the onion and eggplant slices from the grill.

Stir couscous into boiling chicken stock. Return to a boil and reduce heat to a simmer. Stir occasionally, uncovered, until the couscous is somewhere between al dente and tender. Add more chicken stock along the way as needed.

While the couscous is cooking, dice the eggplant and onion slices.

Strain/drain the couscous and place in a medium bowl. Stir in 1 teaspoon olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt and the cilantro. Fold in the eggplant and onion, being careful not to break up the eggplant. Adjust seasoning as needed with salt or cilantro.

Serve warm as a side or cold as a salad.

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Basil Martinis

A basil martini is the perfect compliment to an Italian or Mediterranean meal. The effect of the basil is intended to be a little subtle. If you find it too intense, reduce the amount of basil you use.

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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 equipment.
• Let us know if there are any services Kalamazoo Outdoor Gourmet should offer.
• Offer feedback on our website.

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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