Friends, customers and grilling enthusiasts,

Welcome to the June, 2007 issue of Hot Off the Grill! We hope all your Memorial Day barbecues were a complete success.

Father's Day is June 17, and we've put together a gift guide for the Grillmaster in your house.

Please share your recipes, stories and photos with us by emailing hotg@kalamazoogourmet.com.

Hot Off The Grill! Archive

June 2007
Inside This Issue...

Win a Free Copy of Mastering the Grill

Father's Day Gift Guide

Holiday Grill Menu

Szechwan Shrimp with Grilled Mango Chutney

Pesto-Rolled Beef Tenderloin with Roasted Pepper Rouille

Grilled Corn with Spicy Tomato Butter

Grilled Feta-Stuffed Figs

One-Two Punch

We Want To Hear From You

About Kalamazoo Outdoor Gourmet

Contact Us

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Win a Free Copy of: Mastering the Grill

I met Andrew Schloss and David Joachim as they were doing a grilling demonstration to promote their new cookbook. Nice guys, and I do really like their book. They've provided five copies for us to give away. All you need to do is email a grilling question to grillmaster@kalamazoogourmet.com. Each of the five best/hardest questions (as judged by Andrew, David and yours truly) will receive a free copy of the book. Of course, we'll also answer your question, so what have you got to lose? Please only enter once. Valid entries must include your name and complete mailing address and must be received by 11:59pm EST on Friday, June 15th.

The holiday grill menu in this issue of Hot Off the Grill! is from the book. Enjoy!

Give the Ultimate Father's Day Gift to the Grillmaster in Your House

My Dad is rather difficult to find a good gift for. Not because he is terribly picky or hard to please, but because there just isn't much that he seems to want that one can buy. He did, however, teach me to grill at a young age, so I am hoping a grill-related gift will do the trick this year. Maybe that theme will work for you as well.

Cheers,

Russ Faulk, Kalamazoo Outdoor Gourmet

Custom Cooking Surface If you feel about your Dad the way he feels about his Kalamazoo, let him know it with a custom cooking surface. Select the cooking patterns (meat, fish, vegetable and/or hibachi) that suit him best and add your message, a monogram or other artwork. $600 to $850 Call us at 1.800.868.1699 to order. Available for Kalamazoo grills only.
Gourmet Grilling Rubs Kalamazoo Gourmet Grilling Rubs deliver predictable and delicious results with very little work on Dad's part. ZaZa Barbecue Rub gets a flavor boost from coffee. Big Boris Pepper Rub combines garlic with assorted peppers. Big Shoulders Steak & Chop Rub takes steakhouse seasoning one step further. Motor City Barbecue Rub is an old favorite for a traditional barbecue base. And Kalamazoo Garlic Rub has so many uses he'll be out of it before you know it. Pick any three for $34. Set of five for $49. Express shipping available at www.KalamazooGourmet.com.
Gourmet Grilling Planks Expand his outdoor cooking repertoire with wood planks in alder, cedar, cherry, hickory, maple and white oak. Our online guide to plank grilling will help him plank like a pro. Perfect for moist and flavorful seafood, steaks, burgers, chops and more. 8-plank variety planks for $44 to $80 . Express shipping available at www.KalamazooGourmet.com.
Accessories for Kalamazoo Grills As if his Kalamazoo wasn't enough of a pleasure to cook on, you can make it even better by adding a sauce rack, champagne bucket, or garbage can. Each fits on the accessory slot system on our free-standing Steadfast and Bread Breaker Grills (sauce rack shown on the left of the grill and garbage can on the right). $125 to $199 Express shipping available at www.KalamazooGourmet.com.
Refrigerated Keg Tappers Make his patio complete with a Kalamazoo Outdoor Gourmet Refrigerated Keg Tapper. These units can use 1 to 3 separate taps for different kinds of beer. Include them in a complete outdoor kitchen, or they can stand on their own. Covers are available for freestanding use. 24" keg-only or 48" wide with a refrigerator or even refrigerated drawers. $4,000 to $6,500 Call us at 1.800.868.1699 to find your local dealer or order from our website: www.KalamazooGourmet.com.
Outdoor Artisan Pizza Oven For the Dad whose gourmet cooking goes beyond the grill. The Outdoor Artisan Pizza Oven delivers all the flavor and performance of a traditional Italian wood-fired oven at a fraction of the cost. The countertop design can easily be added to any patio or outdoor kitchen. $3,990 Call us at 1.800.868.1699 to find your local dealer or order from our website: www.KalamazooGourmet.com.
The Ultimate Grill For the Dad who isn't satisfied with his current grill, may we suggest the ultimate grill. The Kalamazoo Bread Breaker Hybrid cooks with any combination of wood, charcoal and gas. Available as part of a complete outdoor kitchen, as a built-in grill, or freestanding. $10,000 to $12,000 Call us at 1.800.868.1699 to find your local dealer or order from our website: www.KalamazooGourmet.com.
Grillmaster's Apron Heavy-duty, black, and protected by a ProDura® stain release coating. It's generously sized, with a double front pocket, a D-ring at the neck for easy adjustment, and the Kalamazoo Outdoor Gourmet logo embroidered in a subtle silver on the chest. $39 Available in a gift set with our five Kalamazoo Outdoor Gourmet Grilling Rubs for a special price of $79. Express shipping available at www.KalamazooGourmet.com.
Have Him Certified Send Dad to the five-day Certified Grill Master program at Copia, the American Center for Wine in Napa, California, Food and the Arts. The intensive, hands-on class is taught by the authors of Mastering the Grill, Andrew Schloss and David Joachim. $850 For more information visit www.Copia.org.
Hot Off The Grill! Sign Dad up for the Kalamazoo Outdoor Gourmet newsletter for grilling recipes, tips, techniques and more. FREE Subscribe at www.KalamazooGourmet.com.

Holiday Grill Menu

From Mastering the Grill by Andrew Schloss and David Joachim

Szechwan Shrimp with Grilled Mango Chutney

The floral, lightly peppery scent of Szechwan pepper is a natural with tropical fruit. In this recipe, a Szechwan rub seasons quickly grilled shrimp that are served topped with a grilled fresh mango sauce. The vibrant colors (coral pink shrimp, sunset orange mango), disparate temperatures and textures (a pop of hot shrimp, a slurp of chilled sauce), and flavor (floral spice meets peppered fruit) are enough to cause swooning.

Author:	Andrew Schloss and David Joachim from Mastering the Grill
Servings:	4
Ingredients:	Oil for coating grill screen
	1 pound extra-large (26-30 count) shrimp, shelled and cleaned
	2 teaspoons toasted sesame oil
	1 teaspoon Sesame Szechwan Salt (see below)
	1 cup grilled mango chutney (see below)
Special Tools:	A grill screen to keep the shrimp from falling through the grill grate, or use your Kalamazoo vegetable-pattern cooking surface

Directions:

1. Prepare and preheat the grill for direct cooking at 425° to 450°F. If using charcoal and/or wood, preheat to a light ash.

2. Place the grill screen on the grill and coat it with oil.

3. Toss the shrimp with the sesame oil in a bowl until coated. Spread the shrimp out on a sheet of foil and season with the Szechwan salt.

4. Grill the shrimp on the oiled screen, with the grill covered, 1 to 2 minutes per side, until firm and slightly browned.

5. Serve with Grilled Mango Chutney as a dip.

Sesame Szechwan Salt

This delicious, fragrant salt and pepper blend is wonderful on plainly grilled shellfish and poultry.

Good with:
Seafood: any fish or shellfish
Poultry: chicken, turkey, game hen
Meat: lamb, pork, veal

Directions:

Heat a small, heavy skillet over high heat for 1 minute. Add the sesame seeds and stir until the seeds start to pop. Remove from the heat and add the cracked Szechwan pepper; stir until aromatic. Add the salt, black pepper, and ginger.

Can be stored in a tightly closed container in the refrigerator for up to 2 weeks.

Grilled Mango Chutney

In this novel recipe, the mango is grilled as one would grill a tomato or bell pepper, charring the skin while the flesh inside smokes and softens. Not only does it give the mango a wonderful flavor, but it makes the fruit a cinch to peel. Grilling the fruit also makes it easy to force the flesh of the fruit from its pesky pit, a hairy task if you’re using a knife and raw fruit. The finished chutney is vibrant in color and very flavorful. It’s particularly good as a condiment for seafood.

Good with:
Seafood: shrimp, scallops, any fish
Poultry: chicken, turkey, game hen, duck
Meat: lamb, pork, veal

Author:	Andrew Schloss and David Joachim from Mastering the Grill
Yields:	1 3/4 cups
Ingredients:	1 large, ripe mango, about 1 pound
	1 large onion, peeled and cut into 1/2-inch-thick slices
	1 tomato, seeded and finely chopped
	1/2 teaspoon kosher salt
	1 teaspoon sugar
	1 tablespoon minced peeled gingerroot
	1 serrano chile, stem and seeds removed, minced
	Finely grated zest and juice of 1 lime
	2 tablespoons chopped fresh cilantro leaves
	1 teaspoon vanilla vinegar or other sweet-flavored vinegar

Directions:

1. Prepare and preheat the grill for direct cooking at 425° to 450°F. If using charcoal and/or wood, preheat to a light ash.

2. Put the mango and onion slices on the grill; grill the mango until the skin is spotty with burnt marks and the fruit inside feels soft, about 10 minutes, turning 3 times; grill the onions for 3 minutes per side. Put both in a bowl, cover, and let rest for 10 minutes.

3. Meanwhile, combine the remaining ingredients in a separate bowl.

4. Chop the onion finely and add to the tomato mixture.

5. Peel the skin from the mango with your fingers, scraping any flesh clinging to the skin into the bowl it’s been resting in. Holding the skinned mango over the bowl, squeeze it with your hands, allowing the soft flesh to squish between your fingers. Keep squeezing and rubbing until all that is left is the pit; discard the pit. Add the mashed mango to the tomato-onion mixture, and mix to combine.

Can be stored in a tightly closed container in the refrigerator for up to 1 month.

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Pesto-Rolled Beef Tenderloin with Roasted Pepper Rouille

Tenderloin may be the tenderest cut of beef, but it is also the blandest. It needs help from a rich sauce, a fragrant rub, or (as in this recipe) a stuffing of grilled vegetables and a crust of aromatic pesto. If you need to prepare it in advance, you can stuff it and wrap it (steps 1 through 7) and refrigerate it for several hours before grilling. It’s even great cold if you want to make the whole thing the day before.

Author:	Andrew Schloss and David Joachim from Mastering the Grill
Servings:	6 to 8
Ingredients:	For the beef:
	1 red bell pepper
	1 chile, such as jalapeño or serrano
	1 beef tenderloin, about 3 pounds, trimmed and tied
	2 cloves garlic, minced
	1 anchovy fillet, finely chopped
	2 tablespoons finely chopped flat-leaf parsley
	1/2 cup fresh breadcrumbs
	2 tablespoons extra-virgin olive oil
	1/4 teaspoon kosher salt, or more to taste
	1/4 teaspoon ground black pepper
	Oil for coating grill grate
	For the pesto:
	2 ounces fresh basil leaves (about 2 cups)
	2 cloves garlic, chopped
	1 tablespoon pine nuts
	1/4 cup extra-virgin olive oil
	1/4 teaspoon kosher salt, or more to taste
	1/4 teaspoon ground black pepper
Special Tools:	A grill screen to keep the chile from falling through the grill grate, or use your Kalamazoo vegetable-pattern cooking surface

Directions:

1. Prepare and preheat the grill for direct cooking at 400° to 450°F. If using charcoal and/or wood, preheat to a light ash.

2. Put a grill screen on the grill and put the bell pepper and chile on the screen. Cook, covered, until they are charred on all sides, about 15 minutes for the bell pepper and 10 minutes for the chile. When charred, put in a covered bowl until cool enough to handle, about 10 minutes.

3. Meanwhile prepare the pesto by chopping the basil, garlic, and pine nuts in a food processor until finely chopped. Add the olive oil and process in pulses to a smooth paste. Season with salt and pepper. Set aside.

4. To make a hole down the center of the tenderloin, into which you can insert the stuffing, position a sharpening steel at the thicker end of the tenderloin and push it through until its tip comes out the other side. Remove the steel. Insert a thin, long-bladed knife into the hole made by the steel several times, making short slits to enlarge the hole.

5. Peel the grilled peppers and discard the stem, core, and seeds. Dice finely and combine with the garlic, anchovy, parsley, breadcrumbs, olive oil, salt, and pepper in a bowl.

6. Stand the tenderloin on end and spoon the pepper mixture into the hole, packing it down with the steel or the handle of a wooden spoon. When about half of the stuffing is in the meat, turn the tenderloin over and fill the hole from the other side.

7. Put the beef on a sheet of plastic wrap and rub the exterior with the pesto. Wrap in the plastic and set aside for 10 minutes.

8. Brush the grill grate and coat it with oil. Put the tenderloin on the grill, cover, and cook until browned on all 4 sides, about 5 minutes per side. Check the temperature with an instant-read thermometer inserted into the thicker end; it should register 120°F for medium-rare. If your grill has a temperature gauge, it should stay at around 400°F.

9. Let rest for about 5 minutes; slice into 1/2-inch-thick slices and serve.

Tip: If you want to cook the tenderloin more than medium-rare, turn off a burner and move the meat out of direct heat. Cook for 10 minutes more and check the internal temperature (130°F for medium, 140°F or higher for well-done).

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Grilled Corn with Spicy Tomato Butter

In order to mix something moist, like a tomato, with butter (which is at least 80 percent fat), most of the juice has to be removed. You could squeeze it, but then you’d lose a lot of its flavor. You could cook it until it’s dry, but that would take time and fairly constant attention. Or you could use a tablespoon of tomato paste, which is nothing more than ripe tomatoes simmered until most of the moisture is gone. The more a tomato cooks, the less it resembles fresh, and the more concentrated its flavor will be. Mixing a tomato concentrate with butter gives it dairy sweetness and a velvety texture that is delicious slathered over the charred kernels of an ear of grilled corn.

Author:	Andrew Schloss and David Joachim from Mastering the Grill
Servings:	6
Ingredients:	Oil for coating grill grate
	6 ears unhusked corn
	4 tablespoons (1/2 stick) butter, softened
	1 tablespoon corn or canola oil
	1 1/2 tablespoons tomato paste
	1/8 teaspoon Chinese chili paste
	1/4 teaspoon garlic salt

Directions:

1. Prepare and preheat the grill for direct cooking at 400° to 450°F. If using charcoal and/or wood, preheat to a light ash.

2. Brush the grill grate and coat it with oil. Put the corn on the grill, cover, and cook until the husks are charred and you can hear the juices from the corn sputtering inside, 12 to 15 minutes, turning every 3 or 4 minutes.

3. Meanwhile, mix the butter, oil, tomato paste, chili paste, and garlic salt in a small bowl.

4. Let the corn cool for a few minutes. Grasp each ear with a dish towel and peel off the husk. Serve the ears slathered with tomato butter.

Note: Tomato paste is made by cooking tomato purée until almost all of its liquid evaporates. It is too intense and too thick to be eaten alone; rather, it is best thought of as a flavoring agent. For grilling, its main role is as a component in barbecue glazes and sauces, but it can also infuse the flavor of tomato into a rub or a composed butter without the need to worry about adding extra moisture. The best-quality tomato paste is packaged in tubes and double concentrated. Usually imported, these double tomato pastes are sweet, aromatic, and intensely flavored. Best of all, the tube keeps air away from any leftover paste, allowing it to stay fresh for months in a refrigerator. No more throwing out half-used cans of tomato paste

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Grilled Feta-Stuffed Figs

Figs are more than 55 percent sugar. On the grill, that sugar caramelizes and creates complex flavors that complement a fig’s natural floral aromas. We stuff the figs with a Greek mixture of feta cheese, honey, and oregano to heighten the flavors.

Author:	Andrew Schloss and David Joachim from Mastering the Grill
Servings:	6
Ingredients:	18 large fresh figs, stems trimmed
	3 ounces feta cheese (about 3/4 cup crumbled), at room temperature
	1 tablespoon honey
	1 teaspoon finely chopped fresh oregano leaves
	1 tablespoon olive oil
	Oil for coating grill grate
	3 tablespoons Orange Honey-Butter Glaze (see below)
Special Tools:	6 Skewers (soaked in water for 20 minutes if bamboo)

Directions:

1. Prepare and preheat the grill for direct cooking at 300°F. If using charcoal and/or wood, preheat to a medium-light ash.

2. Cut a narrow pocket into the blossom (bottom) end of each fig. Stick your pinky finger into the pocket and use it to press indentations into both sides of the pocket, creating a small cavity in the center of each fig.

3. Purée the feta, honey, oregano, and olive oil in a small food processor. The mixture will be thick. Alternatively, mash the cheese vigorously with a fork, then mix in the remaining ingredients.

4. Using a small spoon and your fingertips, stuff about 1 teaspoon of the feta mixture into each fig cavity. Or pipe the mixture from a pastry bag into the fig cavities. Gently squeeze the blossom end together to enclose the filling.

5. Skewer 3 figs crosswise on each skewer (the stem end should be perpendicular to the skewer).

6. Brush the grill grate and coat it with oil. Put the fig skewers on the grill and cook until nicely grill-marked, turning once or twice, 5 to 8 minutes total.

7. Brush with the Orange Honey-Butter Glaze, if using.

Getting Creative: For a touch of anise flavor, add 1/8 teaspoon pure anise extract to the feta stuffing.

Tip: To make these with dried figs, put the figs in a heatproof bowl, cover with boiling water, and soak until plump, 10 to 15 minutes. Proceed with the recipe. The figs will still be good, just not as good as fresh figs.

Buying Figs: Fresh figs are a fixture of Mediterranean culture. They come to American markets throughout the summer and fall. Among the hundreds of varieties, you’ll find fig colors ranging from minty green to sunny yellow to dark purple. Inside, the soft, sweet flesh is usually pink or purple. Look for plump, unblemished fruits that barely yield to gentle pressure. Some of the more popular varieties include Mission, Kadota, Smyrna (from Turkey), Calimyrna (from California), Brown Turkey, Celeste, and Magnolia. Any variety can be grilled.

Orange Honey-Butter Glaze

This simple glaze is nothing more than butter sweetened with honey and flavored with orange zest and nutmeg. Brush it on almost any grilled fruit, pound cake, or other grilled bread for a final lick of flavor. It also lends a sweet kiss to pork and chicken.

Good with:
Seafood: shrimp, scallops, salmon, any white-fleshed fish
Poultry: chicken, turkey, game hen
Meat: lamb, pork

Directions:

In a small bowl, mix all ingredients until creamy and spreadable like icing. Refrigerate for up to 2 weeks. Soften to a spreadable consistency before using.

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One-Two Punch

Punch is open to your imagination. And whenever I start dreaming, I think tropical. That means mango, orange, pineapple, and lime. And a one-two punch of rum. Yum!

Directions:

1. Combine all ingredients in a pitcher but sparking water, if using. Stir, taste, and add more of any ingredient you think is lacking. Cover and refrigerate until well-chilled.

2. For each drink, pour about 3/4 cup into an ice-filled glass or cup. Add about 2 tablespoons of sparkling water to fizz things up; otherwise, leave the drink straight over ice. Or pour the punch and sparking water, if using, into a punch bowl then let guests ladle servings into ice-filled cups.

Tips:

Mango nectar is sold in cans by Goya in the international aisle or juice aisle of many grocery stores. They sell cans of pineapple juice too, but you could use any unsweetened pineapple juice.

Most supermarkets also carry Angostura bitters near the club soda and bottled drink mixes.

For brunch, turn this into modified mimosas. Replace the sparkling water with champagne.

To decorate the punch bowl, float in a few sprigs of mint and/or some edible flowers like calendula and nasturtiums.

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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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