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Friends, customers and grilling enthusiasts, Happy New Year from Kalamazoo Outdoor Gourmet, and welcome to the January, 2007 issue of Hot Off the Grill! We're "kicking off" 2007 with a Miami-themed grill menu to help make your Super Bowl party a big hit. Please share your recipes, stories, suggestions and photos by emailing hotg@kalamazoogourmet.com. |
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January 2007 Big Screen vs. Big GrillThe Next Grilling HolidayMenu for the Big GameLightly Grilled Lobster Ceviche DuoGrilled Pork Mojo SandwichesGrapefruit MojitoSweet Grilled PlantainsWe Want To Hear From YouAbout Kalamazoo Outdoor GourmetContact Us1-800-868-1699  |
Big Screen vs. Big GrillMemorial Day, Independence Day and Labor Day are traditionally all big occasions for firing up the grill with friends and family, but Super Bowl Sunday is quickly becoming the newest grilling holiday on the calendar. Sports Illustrated agrees. Their 2007 SI Bowl Bash Miami ultimate party setup depends on our flagship freestanding hybrid grill, the Bread Breaker Two Dual-Fuel, for grilling up their party menu by Chef Richard Blais.
So, if you're firing up the Kalamazoo for your Super Bowl party (or any other memorable gathering) this year, please email us. We'd love to hear about the fabulous dishes you're serving.
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Hot Off The Grill! Archive 
Lightly Grilled Lobster Ceviche Duo Grilled Pork Mojo Sandwiches with Mango Papaya Salsa Grapefruit Mojito Grilled Sweet Plantains with Caramel Sauce
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The Game Plan
Just before the coin toss, do the final preparations of the ceviche. Lobster, blood oranges and corn can all be grilled earlier that day and just long enough to capture the flavor of the flame, caramelize sugars and enhance sweetness.
During the second quarter, fire up the grill so it reaches searing temperature by halftime. Grill the pork for four minutes. When the pork comes off the grill, make any adjustments for indirect cooking and head back to your seat for the halftime show and a delicious meal. Right before the start of the second half, put the plantains on to slow cook over indirect heat for about 15 minutes. Check them during a third quarter timeout. When done, drizzle with caramel sauce and you’re ready for the finale – of the game and the meal.
Lightly Grilled Lobster Ceviche Duo
The recipe uses quick-quick grilling to highlight the natural sweetness of key ingredients. Prepare the ingredients hours ahead and combine right before serving.
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Russ Faulk, Kalamazoo Outdoor Gourmet |
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Freshly-squeezed juice of 10 Meyer lemons |
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3 garlic cloves, finely chopped |
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2 blood oranges |
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1 ear fresh sweet corn, husked and cleaned |
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4 teaspoons fresh cilantro, finely chopped |
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1 ripe avocado |
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Extra virgin olive oil |
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Tortilla chips (for serving) |
Directions: Prepare the grill for direct grilling at searing temperatures (about 700 to 800 degrees). Combine Meyer lemon juice and chopped garlic in a non-reactive bowl.
Use kitchen shears to cut the top of each lobster shell in half down the center, front to back. Repeat on the bottom sides. Cut with a sharp knife through the meat to finish splitting each tail in half. De-vein and brush the meat with olive oil.
Grill lobsters meat-side down for 90 seconds over searing heat (for more information on searing and other grilling techniques, visit the Recipes & Tips section of www.KalamazooGourmet.com). The tails will be rare, the shells mostly red, and the meat nicely marked. Remove from grill, discard the shells, and cut meat crossways into ¼-inch thick slices. Place the pieces into the lemon/garlic mixture and stir, ensuring the pieces float freely in the juice. Cover and refrigerate for 3 hours, stirring occasionally, until meat is opaque. Drain and discard the juice. Keep lobster refrigerated until final assembly.
Cut blood oranges crossways into 6 equal slices, discarding the end pieces from each to leave 4 slices. Brush corn with olive oil. Grill oranges on one side for about 2 minutes over direct, searing heat until the sugars begin to caramelize and the oranges have nice grill marks. Grill corn over direct heat for about 2 minutes per side until nicely marked.
Use a sharp knife to segment the orange slices. Remove and discard peel. Cut the corn from the cob. Keep oranges and corn in individual air-tight containers until final assembly.
Immediately before serving, place half of the drained lobster meat into each of two non-reactive dishes. For the fruit preparation, add blood oranges, pomegranate seeds, ½ of the cilantro, ½ of the chopped Serrano pepper and stir with enough extra virgin olive oil for a nice, glistening appearance. For the corn preparation, add remaining pepper, cilantro and corn. Cut the avocado into ¼-inch dice and gently stir in along with enough olive oil to glisten.
Serve in individual cocktail glasses or small dishes accompanied by tortilla chips.
Grilled Pork Mojo Sandwiches with Mango Papaya Salsa
Author: | Russ Faulk, Kalamazoo Outdoor Gourmet | |
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1 medium ripe mango |
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½ medium ripe papaya |
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Freshly squeezed juice of 1 lime |
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½ to 1 jalapeno, seeded and finely chopped |
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2 vine-ripened medium tomatoes |
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1/3 cup chopped fresh cilantro |
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Fine sea salt to taste (about 1 teaspoon) |
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1 teaspoon ground cumin |
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1 teaspoon dried oregano flakes |
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1 teaspoon fine sea salt |
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¼ teaspoon ground cayenne pepper |
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¼ teaspoon granulated garlic |
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3 pound pork shoulder roast, cut into ½-inch thick slices |
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8 cloves garlic, minced |
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Freshly squeezed juice of 3 limes |
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Olive oil |
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Mango Papaya Salsa: Cut the red onion into a ¼-inch dice and then rinse under cold water in a mesh strainer. Allow to dry.
Peel mango and cut flesh away from the pit. Seed and peel the papaya. Cut both into ¼-inch dice.
Combine onion, mango, papaya and lime juice in a medium-sized non-reactive bowl. Add jalapeno, ½ for mild to medium-hot salsa or whole for more kick.
Cut tomatoes into ¼-inch dice, using only the “meaty” part. Discard seed portion. Stir tomatoes and cilantro into the salsa mixture and season to taste with salt.
Let the flavors meld for at least two hours and up to eight. Keep tightly covered and refrigerated. Remove from refrigerator a few minutes before serving.
Pork Mojo: Prepare grill for direct grilling at searing temperatures. You will also need an indirect cooking zone or a warming rack at lower temperatures for toasting bread.
Combine first five ingredients in a small dish and set aside.
Trim the larger pieces of fat from the pork slices. Place each slice between two layers of heavy plastic (a freezer bag split down the sides works well) and pound with a flat meat pounder to ¼-inch thickness. Cut into pieces that are a manageable size for grilling.
Lay pork in a single layer in a large, shallow, non-reactive baking dish. Pour the lime juice over the pork and then use fingers to rub the garlic into the top. Brush lightly with olive oil and sprinkle all over with spice mixture. Gently rub spices into pork with fingers. Let sit at room temperature for 20 minutes or in the refrigerator, tightly covered, for up to 3 hours).
Lightly brush the inside of each roll or one side of each piece of flatbread with olive oil. Sprinkle with fine sea salt.
Grill the pork 2 minutes over direct, searing heat with the seasoned-side facing up. Turn and grill 2 minutes more. Test for doneness. The meat should be barely pink and will continue rising in internal temperature for a few minutes after searing to be medium-well. If you are working over an infrared searing burner and do not have room to cook all of the pork at once, transfer each finished piece to the indirect grilling zone or the warming rack to make room for the next.
Lightly toast the rolls or flatbread.
Assemble each sandwich with the grilled pork topped with a couple spoonfuls of mango papaya salsa.
Serve with chips and freshly-made guacamole.
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1 ounce freshly squeezed pink or red grapefruit juice |
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4 fresh mint leaves |
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1 splash simple syrup (see note) |
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Crushed ice |
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Club soda |
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Directions: Place mint leaves in the bottom of a highball glass. Add rum, grapefruit juice and simple syrup. Muddle together to release and combine the flavors. Fill glass with crushed ice and stir well. Top with club soda and enjoy!
Note: Simple syrups for bar use are normally made from white sugar, but for rum and tequila drinks, I suggest using demerara or turbinado sugar, most commonly available as “Sugar In The Raw.” Combine equal parts water and sugar in a small saucepan and bring to a low boil. Stir together until all sugar solids have dissolved. Remove from heat and keep tightly covered and refrigerated for up to one week.
Classic Mojito
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1 |
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½ ounce freshly squeezed key lime juice |
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4 fresh mint leaves |
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1 splash simple syrup (see note in above recipe) |
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Crushed ice |
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Club soda |
Directions: Place mint leaves in the bottom of a highball glass. Add rum, lime juice and simple syrup. Muddle together to release and combine the flavors. Fill glass with crushed ice and stir well. Top with club soda and enjoy!
Grilled Sweet Plantains with Caramel Sauce
This dish takes its inspiration from an original Steven Raichlen recipe for a grilled banana dessert (available in his latest book, Ribs, Ribs, Outrageous Ribs).
Author: |
Russ Faulk, Kalamazoo Outdoor Gourmet |
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1 ½ teaspoon ground cinnamon |
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1/8 teaspoon ground cayenne (red) pepper |
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1/8 teaspoon ground cloves |
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6 ripe (nearly black) plantains |
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Your favorite caramel sauce, warmed |
Directions: Prepare the grill for indirect grilling at about 500 degrees.
Combine the first 4 ingredients in a small dish and mix well.
Immediately before grilling, cut the stems and tips from the plantains and discard. Split the plantains lengthwise, leaving the skins on. Brush the exposed fruit with pomegranate molasses and then sprinkle generously with the sugar mixture.
Place plantains on the grill in the indirect cooking zone peel-sides-down and close the hood. Cook without turning for about 15 minutes, until the tops are brown and bubbling and the skins are beginning to pull away from the fruit.
Plate and top with caramel sauce.
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 GourmetKalamazoo Outdoor Gourmet™ stainless steel grills and outdoor kitchens are hand crafted in Kalamazoo, Michigan by fourth generation stainless steel fabricators. We build an array of freestanding grills, grill islands, built-in grills and custom outdoor kitchens to meet the needs of the most demanding outdoor gourmet entertaining enthusiasts. The entire line is designed and built from the ground up for outdoor gourmet cooking and entertaining. You can learn more at www.KalamazooGourmet.com. |
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