Friends, customers and grilling enthusiasts,

Welcome to the March, 2007 issue of Hot Off the Grill! This month's recipes are straight from the sea, including scallops, oysters, crab, crawfish and salmon. We hope you enjoy it.

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

Hot Off The Grill! Archive

March 2007
Inside This Issue...

New Video Recipes

Recipes for the Grill

Grilled Scallops with Asian Apricot Sauce

Blackened Salmon Vallette

Grilled Green Beans

Recipes for the Martini Bar

Blood Orange Martinis

Grilling Tip

Grilled Croutons

We Want To Hear From You

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Video Recipes Now Online

Now you can watch a Kalamazoo Outdoor Gourmet grill in action and learn a new recipe at the same time. Thanks to Chef Eric Villegas and his PBS television program, Fork in the Road, we are happy to share six new video recipes on www.KalamazooGourmet.com.

See prime New York strip grilled over an open hickory flame while you check out our revolutionary hybrid grilling drawer system. Learn how a Kalamazoo offset fire box can be used to smoke tomatoes for a delicious tomato bisque soup. Curious about how to use our rotisserie cradle system? See Eric use it to prepare a roasted pineapple dessert.

Keep your eye on this section of our website as we will soon be posting video recipes from Chef Rick Bayless and his PBS show, Mexico—One Plate at a Time.

     
Cheers,

Russ Faulk, Kalamazoo Outdoor Gourmet

Grilled Scallops with Easy Asian Apricot Sauce

Author:	Russ Faulk, Kalamazoo Outdoor Gourmet
Servings:	4
Ingredients:	12 jumbo scallops (10-count), rinsed and dried
	12 slices center-cut bacon
	Olive oil
	Fine sea salt
	1 tablespoon unsalted butter
	3 tablespoons apricot preserves
	2 teaspoons soy sauce
	2 thin slices fresh ginger
	1 teaspoon toasted sesame seeds
	6 bamboo skewers
	2 cups cherry wood chips for smoking

Directions: Soak half the cherry wood chips for 15 minutes. Prepare the grill with a direct grilling zone at searing temperatures (about 700 to 800 degrees) and an indirect cooking zone at 500 degrees.

Wrap each scallop with one slice of bacon and thread onto bamboo skewers. Use a pair of skewers to keep the scallops aligned as you grill.

Brush the scallops lightly with olive oil and sprinkle with sea salt.

In a small saucepan over low heat, combine the butter, apricot preserves, soy sauce, ginger and sesame seeds. Bring to a simmer, stirring occasionally.

Add the wood chips, layering the dry chips below the wet chips (for a variety of techniques for using wood chips, visit the Recipes & Tips section of www.KalamazooGourmet.com).

Sear the scallop skewers for about one minute on each side over direct heat. Move the scallops to the indirect cooking zone and smoke roast with the hood closed for 15 to 20 minutes, turning once.

If the bacon has not crisped during this time, move the skewers back to direct heat and finish cooking the bacon by positioning the skewers with the bacon-wrapped sides down.

Remove the scallops from the skewers onto a serving plate or individual plates and drizzle with the apricot sauce.

Note: The Kalamazoo Outdoor Gourmet laser-cut fish cooking surface is ideal for searing scallops. If you don't have one, you may wish to try searing them in a cast iron skillet heated directly on your grill surface.

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Blackened Salmon Vallette

This recipe was inspired by my favorite sauce at Pappadeaux Cajun seafood kitchen. My humble version includes plank-grilled salmon to take full advantage of outdoor cooking flavors. It may be a lot of work shucking the oysters, but it is worth the effort. For more information on plank grilling techniques, visit our Recipes & Tips section online.

Author:	Russ Faulk, Kalamazoo Outdoor Gourmet
Servings:	4
Ingredients:	20 fresh oysters, shucked
	Chef Paul Prudhomme's Blackened Redfish Magic seasoning blend
	3 tablespoons unsalted butter
	2 tablespoons flour
	3/4 cup heavy cream
	3/4 cup white wine
	1/2 to 1 fresh jalapeno, seeded and finely chopped
	1 cup cooked crab meat
	1 cup cooked crawfish
	4 thick salmon fillets, 1/2 pound each
	1 large cedar plank, soaked for at least 2 hours
	1 fresh lemon
	Olive oil

Directions: Dry the shucked oysters and coat with Blackened Redfish Magic.

Rinse and dry the salmon fillets. Squeeze lemon juice over the fillets and then lightly brush with olive oil. Sprinkle enough Blackened Redfish Magic over the tops of the fillets for a medium coating.

Setup the grill with direct and indirect cooking zones with a hood thermometer reading of about 500 degrees. Very lightly oil a large, cast iron skillet and preheat over the direct grilling zone, directly on your grill's cooking surface.

Cook the oysters in the skillet, stirring frequently, until blackened and somewhat crispy on the outside. Set aside the oysters and move the skillet to the indirect cooking zone.

Let the skillet cool somewhat, but do not clean it. Melt the butter in the skillet and add the flour to make a roux. Stir in the cream, white wine and 1/2 teaspoon Blackened Redfish Magic. Return to a simmer, moving the skillet back over direct heat if necessary. Stir in the jalapeno, crab meat and crawfish.

Place the salmon fillets with the Blackened Redfish Magic-coated side down on the hottest part of the grill. Cook for 2 minutes until the fish will release easily from the grilling surface.

Place the fillets on the cedar plank with the skin side down and the blackened side up. Place the plank over direct heat and close the hood. Cook for 15 to 20 minutes, checking every 5 minutes, until the salmon is cooked to medium and still moist. Each time you check the salmon, stir the sauce. Adjust the position of the skillet on the grill to maintain a low simmer.

When the salmon is cooked to your liking, stir the blackened oysters into the sauce. Plate the salmon and top with the sauce.

Serve with grilled green beans or dirty rice.

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Grilled Fresh Green Beans
Servings:	4
Ingredients:	1 pound fresh green beans, cleaned and trimmed
	Fresh juice of 1/2 lemon
	Fresh zest of 1 orange
	1/4 cup olive oil
	Fine sea salt to taste
	Freshly ground black pepper to taste

Directions: Prepare the grill with a direct cooking zone at about 500 degrees.

Combine all ingredients in a shallow dish to coat the beans.

Place the beans on the grill over direct heat, trying not to transfer too much liquid along with the beans. Grill over direct heat for 5 to 7 minutes, moving and turning constantly.

Note: The Kalamazoo Outdoor Gourmet laser-cut vegetable grilling surface is ideal for grilling beans, asparagus and other vegetables that would fall through a normal grill grate. If you do not have one, try using an aftermarket perforated metal grilling platform for your vegetables.

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Blood Orange Martini
Author:	Russ Faulk, Kalamazoo Outdoor Gourmet
Servings:	2
Ingredients:	3 ounces premium vodka
	Freshly squeezed juice from 1 blood orange
	Freshly squeezed juice from 1/2 lime
	1 splash Cointreau
	3/4 ounce simple syrup
	Ice

Directions: Combine ingredients in a cocktail shaker. Shake vigorously for 1 minute. Strain into martini glasses and enjoy!

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Grilling Tip — Grilled Croutons

When I come home late from work and grill up a quick set of steaks or chops for our dinner, I like to serve a quick green salad for the side instead of other vegetable options that can take longer. To make the salad a little more special, I grill up some fresh croutons over whatever wood I am already cooking with. Here are a few tips for grilled croutons that I find helpful...

Garlic-infused olive oil: I try to keep some extra-virgin olive oil around the kitchen that I have already infused with some roughly-sliced garlic cloves. This is perfect for brushing on the bread before grilling.

Quality bread: A good, crusty bread can make a big difference in the flavor of your grilled croutons. For example, I like to use the mini asiago cheese loaf from Panera.

Wood flavor: Leverage an open wood flame or strong smoke to lend more flavor to your grilled croutons.

From freezer to grill: The best tip of all... With intense heat from a wood fire, bread can go from zero to burnt in an instant. I freeze bread slices specifically for making croutons. The frozen bread slices give me much more margin for error, and allow more time to absorb the flavor of the wood fire or smoke.

So that's my grilled crouton drill. Pull it out of the freezer, brush it with garlic-infused olive oil, grill it over a wood fire, cut it into cubes 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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