Friends, customers and grilling enthusiasts,

Welcome to the new issue of Hot Off the Grill! Father's Day is June 18th, and Kalamazoo Outdoor Gourmet is continuing its 100th anniversary celebration with another great holiday grilling menu created by Chef Michael Chiarello.

Since Dads are usually drawn to grills like moths to a flame, we think grilling gifts are ideal for Father's Day. In this issue we have a Father's Day gift project for children as well as a special offer on our set of five signature grilling rubs together with our grillmaster apron. (If you are the Dad, we suggest you print this out and leave it lying on the kitchen table for your family to find).

We created Hot Off the Grill! in order to share content that helps you maximize the joy and satisfaction of your outdoor grilling and entertaining experience. Thank you for your warm response to previous issues; please keep your stories, suggestions, and comments coming to hotg@kalamazoogourmet.com.

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June, 2006
Inside This Issue...

Master Grilling

Grilling the Perfect Cornish Game Hen

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Father's Day Gift Ideas

Make Dad His Own Grillmaster's Apron

Why give Dad a novelty tie when you can help the kids make him his own grillmaster's apron? This is a great homemade Father's Day gift created from supplies that are easy to find at most craft stores. You can make it as simple or elaborate as you like.

Use fabric markers to make an apron reading BBQ King, King of the Grill, Grillmaster Dad, Keeper of the Flame or any other phrase that lets Dad know you think he is the greatest griller on earth.

Supplies:
Plain apron
Permanent fabric markers or paint
Sponges or brushes if using paint
Stencils (optional) for letters or pictures
Scrap cardboard

General Instructions:
Wash and dry the apron to remove sizing. Do not use fabric softener or dryer sheets. Iron the apron flat.

Plan the design, sketching it on paper before drawing or painting on the apron. Try combining the lettering with drawings of flames, Dad's best grilled dishes or other pictures.

Lay the apron out flat on a piece of cardboard to protect the table or work surface from any paint that might seep through the apron. Draw or paint the design, and let the apron dry completely, at least overnight.

Tips:
Fabric paint and fabric markers are not always opaque. This project is easiest on a white or light-colored apron. Do not buy an apron with stain release coatings for this project because it may not be compatible with the fabric paints and markers. Long aprons are better for grilling. "Butcher's Aprons" are generally a good length.

Encourage kids to be creative. Ask them what their favorite grilled food is and have them draw it on the apron too— even if it's hot dogs. If the apron has pockets, try drawing grill tools like tongs and a turner coming out of the pockets.

Have the kids write or sign their names along the neck strap.

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Give Dad the Grillmaster's Gift Set from Kalamazoo Outdoor Gourmet

Our signature line of grilling rubs take the guesswork out of seasoning food for the grill, and our heavy-duty Grillmaster's logo apron will help keep dad clean while he's cooking. We've combined them both to make the perfect Father's Day gift for the patio chef at your house. Kalamazoo Outdoor Gourmet Grilling Rubs include: ZaZa Barbecue Rub, Big Shoulders Steak & Chop Rub, Big Boris Pepper Rub, Motor City BBQ Rub, and our signature Kalamazoo Garlic Rub. All are easy to use, taste fantastic and are made from the finest, all-natural ingredients. Order the Father's Day Grillmaster Gift Set $79   Back to top

Father's Day Grill Menu from Michael Chiarello

Chef Michael Chiarello of NapaStyle and Easy Entertaining with Michael Chiarello fame has created a signature Father's Day Grilling Menu for Hot Off The Grill! readers. These are dishes he likes to serve off his own Kalamazoo Steadfast® Two Plus Smoker Box. Delight the father in your house with this easy-to-prepare menu, or show your family why you are the King of the Grill. White Wine California Citrus Sangria Grilled Asparagus with Tangerine Mayonnaise Cowboy Steaks on the Grill Mango Dos Leches Roasted Garlic Bread Back to top

White Wine California Citrus Sangria

Author:	Michael Chiarello
Servings:	8 to 10
Ingredients:	3 bottles pinot grigio
	1 ½ cups brandy
	¾ cup orange liqueur
	½ cup sugar
	1 orange, thinly sliced
	1 blood orange, thinly sliced
	3 kumquats, sliced
	1 lime, thinly sliced

Directions:
In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix. Add all citrus slices at once. Allow the mixture to sit for 1 hour before serving to allow the citrus flavor to come through.

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Grilled Asparagus with Tangerine Mayonnaise

You will have more mayonnaise than you need. But that's good news, as it tastes great on all sorts of vegetables and on poached fish, and can be used to bind a chicken salad or as a sandwich spread.

Alternative: Make this recipe using NapaStyle’s Broken Tangerine Vinaigrette.

Author:	Michael Chiarello, Recipe from Tra Vigne Cookbook
Servings:	4
Ingredients:	2 cups freshly squeezed tangerine juice
	2 tangerines
	1 tablespoon coarsely chopped fresh tarragon
	1 egg yolk
	Gray salt and freshly ground pepper
	1 cup pure olive oil, plus more for tossing with and brushing on asparagus
	2 large bunches asparagus, about 2 pounds total, trimmed and cooked for 3 minutes in boiling salted water, then cooled
	Long curls of tangerine zest, fresh or candied
	Coarsely chopped toasted hazelnuts or pine nuts (optional)

Directions:
Put the tangerine juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2 cup. Let cool to room temperature. Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices. Cover and refrigerate until very cold.

Combine the reduced juice, tarragon, egg yolk, and salt and pepper to taste in a blender and blend until well mixed. With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Taste for seasoning. Scrape into a jar, cover, and refrigerate until needed. You should have about 1-2/3 cups mayonnaise. (Keeps 2 to 3 days, refrigerated.)

Prepare the grill for direct grilling over medium to low heat. Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper. Grill over direct heat, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes. Cover the grill if necessary to maintain the heat.

Arrange the asparagus on a platter with the reserved tangerine segments. Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl. Garnish with fresh or candied zest and the nuts, if using. Serve at once.

Chef's Note: Every cook has insecurities. One of mine is mayonnaise. I always get a little anxious until I see it coming together in the blender. If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water.

If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.

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Cowboy Steaks on the Grill

Use center cut Filets that are trimmed lean, each one a prime cut. Rub gray salt into your steaks before grilling for the best flavor.

Use the same method that we use for our classic Bistecca alla fiorentina. In Tuscan restaurants the steak is offered by the "etto" or in 100-gram (4 oz.) increments. You can use both the strip loin and the filet. I also use a rib-eye steak with this method. Always use the best meat, gray salt, coarse ground black pepper and balsamic vinegar that you can find. The marriage of all these ingredients will reveal a noble meal of authentic Italian flavor.

Author:	Michael Chiarello
Servings:	2
Ingredients:	2 lb. filet steaks
	Gray salt
	Coarse ground black pepper
	Extra virgin olive oil
	Aged balsamic vinegar (optional)
	1 lemon (optional)
	NapaStyle Roasted garlic balsamic steak sauce (optional)

Directions:
Let the steaks rest outside of the refrigerator for one hour before cooking. Liberally season the steaks with gray salt and pepper and press the seasoning into the meat.

About gray salt: If you change just one thing about your cooking, make it the salt. The gray salt I use, from Brittany's coast, retains all the minerals found in the sea, echoing your body's mineral content exactly. Because of its taste, I use gray salt exclusively, and cherish the natural flavors it highlights in all foods.

Use a hot, clean and oiled grill. Grill the steaks for about 5-6 minutes on each side for medium rare. Filets will cook a little faster. Move the steaks every two minutes or so for even cooking and a crispy exterior.

Remove the steak to a carving board and let rest for at least 5 minutes before carving, or serving.

Grilled Lemon Halves:

Cut the lemon in half and brush the cut side with olive oil.

Place the lemons cut side down on the grill to mark. Turn the lemon over and move to a cooler part of the grill to finish cooking. Serve all bistecca with some extra gray salt on the table.

I like to pair the bistecca with two unique condimenti, or finishes, to the steak: grilled lemon halves or a drizzle of balsamic vinegar. An option to using expensive and rare balsamic is to use a tuscan-flavored steak sauce. I make one with roasted garlic, sweetened with raisins, and, to give it a nice bite, black pepper. As you'll see throughout this menu, Italians love a mix of tart and sweet, called agrodolce.

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Roasted Garlic Bread

Directions:

For the roasted garlic paste:

Preheat oven to 350°F or cook using indirect heat on the grill.

Place heads of garlic (cut side up), on a piece of aluminum foil. Season with salt, pepper, and thyme. Pour olive oil over the top and wrap the foil up tightly. Place in a small ovenproof pan, and into the oven for about 30 minutes, or until the cloves just begin to pop out. Remove from the oven and cool. To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mix the cloves to form a paste. At this point the paste can be used or stored in the refrigerator or freezer.

For the roasted garlic bread:

Mix the butter into the roasted garlic paste.

Toast both sides of the bread, using a hot grill. Spread the roasted garlic butter paste onto the toasted bread.

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Mango Dos Leches

Directions:
Preheat oven to 350 degrees F.

Whip the eggs, sugar, and salt until tripled in volume. Fold in the flour. Pour the mixture into a parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool.

Remove the parchment paper and return the cake to the pan. With a fork, poke holes all over the top of the cake. Combine the condensed milk with the scalded milk, mango puree, almond and vanilla extracts, and pour over the cake. Allow the cake to soak in the liquid for 2 hours. Serve with diced mango marinated in dark rum and brown sugar.

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Master Grilling

Kalamazoo Outdoor Gourmet's Guide to Perfect Grilling: Cornish Game Hen

Cornish Game Hens are great off the grill. Our favorite technique is to butterfly each bird so they can be grilled over direct heat, preferably over an open hardwood flame.

Step One: Butterfly the Birds
Rinse each bird under cold water and then dry inside and out with paper towels.

Cut out and discard the spine. From the inside, split the breast bone using a sharp knife. Open/flatten each bird and trim the neck area to remove any extra skin.Tuck the wings up and over themselves so they lock in place over the shoulders.

Step Two: Season the Birds
Any number of seasoning options will work well with this grilling technique. The easiest is to rub inside and out with sea salt and freshly ground black pepper, or use a generous coating of Kalamazoo Outdoor Gourmet's signature Kalamazoo Garlic Grilling Rub.

Alternatively, you can rub the birds down with a quick combination of minced fresh garlic, fresh rosemary, fresh lemon rind, sea salt and freshly ground black pepper. Your favorite chicken marinade should also work well with this grilling technique.

For any of the basic seasoning options, let the birds sit at room temperature for 20 to 30 minutes before grilling.

Step Three: Prepare the Grill
Preheat the grill to 400 degrees for direct grilling. Make sure the grill surface is clean and slightly oiled.

We recommend using apple, cherry, oak or cabernet chips in your smoking tray or smoker box, or grilling over an open hardwood flame on one of Kalamazoo's Dual-Fuel Hybrid grills. The photo below was taken for Wine News following a grilling session over grape vine chunks soaked in white wine.

Step Four: Grilling
Grill the butterflied birds, skin-side-down for about ten minutes over direct heat at 400 degrees with the hood closed. After the first five minutes, use grilling tongs to rotate each bird 45 or 90 degrees, creating an attractive pattern of grilling marks.

After the full ten minutes, turn the birds over so the skin side is up. Brush very lightly with olive oil and continue grilling with the hood closed for another 20 minutes.

Remove the birds from the grill when the internal temperature (measured away from the bone) is 170 degrees. The skin should be browned, and the meat moist and tender.

Note: Butterflied Cornish Game Hens are also great grilled with a combination of direct and indirect heat. Preheat your grill for 500 degree indirect grilling. Place the chickens skin-side-down over direct heat for the first 5 minutes, then move skin-side-up over the indirect zone for 30 to 45 minutes.

Look for more in our series of "Guide to Perfect Grilling" articles in future issues of Hot Off The Grill!

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We Want to Hear from You

As we continue our efforts to help our readers maximize the joy and satisfaction of their 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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