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Friends, customers and grilling enthusiasts, Welcome to the November, 2006 issue of Hot Off the Grill! We have some great Thanksgiving grill recipes for you this month, including plank-grilled turkey tenderloins for smaller gatherings and Rick Bayless's recipe for a moist and delicious brined turkey. In addition, we're sharing two sauces that are fantastic for the holiday table as interesting alternatives to the traditional gravy. Please share your stories, suggestions, and comments by emailing hotg@kalamazoogourmet.com.
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November, 2006 AnnouncementsMexico—One Plate at a TimeThanksgiving Grill RecipesRick Bayless's Brined Turkey with Red Chile Adobo Sauce and Jícama-Cranberry RelishPlank-Grilled Turkey TenderloinsGrill-Roasted Pumpkin Sauce and Pumpkin RisottoGrilling TechniquesGuide to Plank GrillingWe Want To Hear From YouAbout Kalamazoo Outdoor GourmetContact Us1-800-868-1699  |
Kalamazoo Outdoor Gourmet Products Featured On...Mexico—One Plate at a TimeRick Bayless knows grilling. He is a self-professed "grill geek" who is also one of America's most celebrated chefs. Rick's Chicago restaurants, Frontera Grill and Topolobampo, enjoy a reputation for fantastic food, service and atmosphere, and he has won the James Beard award for Chef of the Year. We were delighted when Rick chose to replace the grill in his outdoor kitchen with a Kalamazoo. The Bread Breaker Dual-Fuel Built-In Hybrid Grill will be featured in several season five episodes of Mexico—One Plate at a Time, which begins airing this January. For episode descriptions and more information, visit the Kalamazoo Outdoor Gourmet online news section.
Rick Bayless and his daughter, Lanie, filming episode 5, "Savoring Citrus"
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Thanksgiving Grill RecipesFor grilling the whole bird, we have Rick Bayless's recipe for Brined Turkey. His recipe for Adobo Sauce is an interesting alternative to the traditional gravy, and the Jícama-Cranberry Relish is a delightful surprise. We also like to share recipes for smaller Thanksgiving gatherings. This year, try plank-grilling turkey tenderloins. As another alternative to turkey gravy, we've created a recipe for Grill-Roasted Pumpkin Sauce. It can be served with grilled turkey and used as part of our Grill-Roasted Pumpkin Risotto If you have a favorite Thanksgiving recipe for the grill, please share it with us at hotg@kalamazoogourmet.com.
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Author: |
Chef Rick Bayless |
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2 gallons water |
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1 cup packed dark brown sugar |
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1 cup salt |
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1 tablespoon crushed red pepper flakes |
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2 cups mesquite wood chips |
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6 garlic cloves, peeled and crushed |
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1 bunch fresh marjoram sprigs OR 1 tablespoon dried |
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1 bunch fresh thyme sprigs OR 1 tablespoon dried leaf thyme |
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10 to 12 bay leaves |
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Warm Red Chile Adobo Sauce, recipe follows |
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Jícama-Cranberry Relish, recipe follows |
Brining the turkey. If the turkey has a metal clamp on its legs, remove it. Place two large food-safe plastic bags (we like Reynolds turkey roasting bags) in a large, clean, deep dishpan or plastic bucket. Add 1 gallon of the water, the sugar, salt and pepper flakes. Stir the mixture to dissolve the sugar and salt. Add the remaining gallon of water and mix. Place the turkey in the mixture breast side down making sure it is completely covered in brine. Squeeze the air out of the bag and tie it shut. Refrigerate 12 hours or overnight.
Setting up the grill for indirect cooking. Soak 2 cups of mesquite chips in water to cover for at least 30 minutes. Prepare a grill for indirect cooking between 250 and 325 degrees. For hybrid grills, light a charcoal fire on one half the grill and let it burn just until the coals are covered with gray ash and very hot.
When the grill is ready, add some of the soaked wood chips to the grill (for a gas grill, place them in smoker drawer; for a hybrid grill, place them on the hot coals).
Preparing the turkey for the grill. Remove the turkey from the brine and pat thoroughly dry with paper towel. (If you are not cooking the turkey at this point, place it in the outer baking bag, which should be dry and clean, and store it in the refrigerator. Discard the brine.) Rub the inside of the turkey cavity with the crushed garlic. Stuff the herbs and bay leaves inside, and then tie the legs together with a cotton string. Pull the skin over the neck opening and secure with a small skewer. Set the turkey on a roasting rack set inside a heavy-gauge foil pan. Brush turkey lightly with oil.
Grilling the turkey. Set the turkey in the pan on the cooking grate. Pour 1 cup water around the turkey into the pan. Close the grill and cook over medium heat. To maintain an even temperature with a charcoal grill, add more charcoal regularly (usually a few pieces every half hour or so). Keep adding wood chips as desired to give smokiness.
Check the turkey periodically, you may want to cover the wing tips and/or the whole turkey to prevent the skin from getting too brown. The turkey is done when its juices run clear and the internal temperature of the thickest part of the thigh is about 170 degrees. Estimate about 12 to 14 minutes per pound, typically 2 1/2 to 3 hours. Remove the turkey from the grill, cover loosely with foil and let stand 15 minutes. (The temperature will rise 5 to 10 degrees as the turkey rests.)
Carve the turkey, arrange on a warm platter and serve with the warm Red Chile Adobo Sauce and the Jícama-Cranberry Relish.
Red Chile Adobo Sauce
Author: |
Chef Rick Bayless |
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12 medium (about 6 ounces) dried ancho chiles, stemmed, seeded and torn into flat pieces |
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6 garlic cloves, peeled and roughly chopped |
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2 teaspoons dried oregano, preferably Mexican |
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1 teaspoon black pepper, preferably freshly ground |
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1/2 teaspoon cumin, preferably freshly ground |
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1/4 teaspoon cloves, preferably freshly ground |
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1/2 cup cider vinegar |
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4 cups chicken or turkey broth (use the turkey neck and giblets for making broth) |
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Salt |
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2 to 3 tablespoons sugar |
The adobo puree. Measure the oil into a large skillet and set over medium heat. When hot, oil-toast the chiles 1 or 2 pieces at a time until very toasty smelling and blistered, only a few seconds per side. Pour off all but a generous film of oil from the skillet and set aside. Transfer the chiles to a large bowl and measure in 4 cups hot tap water; a small plate on top will keep the chiles submerged. Let rehydrate for about 20 minutes.
Measure the garlic, oregano, black pepper, cumin, cloves and vinegar into a blender or food processor. Add the rehydrated chiles and enough of the soaking liquid to allow the mixture to puree easily (do this in two batches if necessary). Process the mixture to a smooth puree. Press through a medium-mesh strainer set over a bowl.
From puree to finished sauce. Set the chile-frying skillet over medium heat. When quite hot, add the adobo and stir until reduced to the thickness of tomato paste, about 10 to 20 minutes. Stir in the broth, reduce the heat to medium-low and simmer for 30 minutes or so. The finished sauce should be quite light in texture—not watery, but just one stage thicker. (A good test is to pour a little on a plate and watch it spread: If it flows evenly, it's right; if it doesn't flow much and water begins separating around the edges, it's too thick.) Season with salt (usually about 1 tablespoon) and sugar—it should be a little sweet-sour with a hint of saltiness. Serve warm.
Working ahead: The finished sauce will keep for days if refrigerated, well covered.
Jícama-Cranberry Relish
Author: |
Chef Rick Bayless |
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1 1/2 cups finely diced peeled jícama |
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1/2 cup chopped dried cranberries |
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3 tablespoons cider vinegar |
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Salt to taste |
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6 tablespoons coarsely chopped fresh cilantro |
Combine the chopped onion, jícama, dried cranberries, and vinegar in a medium bowl. Taste and season with a little salt. Stir in the cilantro.
Working ahead: The jícama relish is best made within a couple of hours of dinner.
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Plank-Grilled Turkey Tenderloin
This recipe is perfect for smaller Thanksgiving gatherings and can easily be scaled up or down for any number of people. The only down-side to plank-grilling your Thanksgiving turkey is... no gravy. We've got that covered too with our grill-roasted pumpkin sauce and pumpkin risotto.
For plank-grilled turkey tenderloins, I recommend either cedar, for its aromatic properties, or alder, for a smokier flavor. See Kalamazoo Outdoor Gourmet's guide to plank grilling for more information on this popular grilling technique.
Author: |
Russ Faulk, Kalamazoo Outdoor Gourmet |
Plank-grilling turkey tenderloins creates fantastic flavor without added fat or calories. |
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12 leaves fresh sage |
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6 sprigs fresh thyme |
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2 to 3 tablespoons olive oil |
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1 large clove of garlic |
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Fine sea salt |
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1 large wood plank (large enough to hold all six tenderloins), about 3/8” thick |
Directions:
Soak the plank for at least two hours prior to grilling. (See Kalamazoo Outdoor Gourmet's Guide to Plank Grilling below.)
Prepare the grill for direct grilling at about 400 degrees.
To help kill bacteria, place the plank on the preheated grill for one minute with the side you want to put the turkey on facing down, and then remove.
Cut the large garlic clove in half, and then rub one half of the clove (cut side) into the plank. Rub one tablespoon of olive oil into the plank.
Place the turkey tenderloins onto the plank with one sprig of thyme and two sage leaves under each tenderloin (between the turkey and the plank). Rub the other garlic clove half into the tops of the turkey tenderloins, and then very lightly brush them with olive oil. Sprinkle the tenderloins with a pinch of fine sea salt.
Place the loaded plank on the grill in the center of the direct grilling zone and close the grill. Cook until the juices run clear (about 30 minutes at 400 degrees). Check the plank every 5 minutes to see if it is burning. Stand ready with a squirt bottle of water to douse any flames that may erupt from the plank.
Remove the plank and turkey from the grill. Discard the herbs from the bottoms of the tenderloins. Replace the tenderloins onto the plank, and place the plank on a platter in the middle of the table for serving.
For individual plating, you may wish to thinly slice the tenderloins and fan on each plate. Drizzle with roasted pumpkin sauce — a healthy and flavorful alternative to the traditional Thanksgiving gravy. Or serve with pumpkin risotto on top of roasted pumpkin sauce.
Grill-Roasted Pumpkin Sauce and Pumpkin Risotto
This recipe is a fusion of flavors from Italy, the Americas and Asia. Risotto is, of course, an Italian dish. Native Americans roasted strips of pumpkin over an open flame, and the use of ginger, curry and cinnamon adds distinctive flavors from the Far East.
The roasted pumpkin sauce requires a little effort to make, but I think the complex flavor is worth the effort. The small amount of sauce cooked into the risotto lends color and flavor. I recommend serving the risotto mounded in a soup plate and surrounded by the sauce.
The sauce is also a colorful and flavorful alternative to gravy for the holiday table. Plan ahead for when you're tired of leftover turkey — set aside some of the pumpkin sauce to drizzle over grilled swordfish steaks. The sauce will keep refrigerated for a couple of days if well-covered.
Grill-Roasted Pumpkin Sauce
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Roasting pumpkin over an open flame. |
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2 red bell peppers, washed |
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2 red Fresno chiles, washed |
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1 head garlic |
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2/3 cup Thompson raisins |
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1/3 cup honey |
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1 teaspoon yellow curry powder |
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¼ teaspoon ground cinnamon |
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1 ½ teaspoons freshly-grated ginger |
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3 cups low sodium chicken broth (or vegetable broth) |
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Hickory chunks (for open fire grilling) or hickory chips (if using a gas grill) |
Directions:
For charcoal grills or hybrid grills: Prepare a hickory fire for grilling with a large direct grilling zone and small indirect grilling zone at about 500 degrees.
For gas grills: Soak half the hickory chips for one hour. Prepare the grill with a large direct grilling zone and small indirect grilling zone at about 500 degrees. Place a layer of dry hickory chips topped by a layer of wet hickory chips in the grill's smoker tray or box, or make a foil smoking pouch.
Cut the top off the head of garlic. Drizzle a small amount of olive oil into the top and sprinkle with fine sea salt. Place on the grill in the indirect cooking zone and close the grill.
Scrub the outside of the pumpkin clean, and then cut in half. Discard the seeds and pulp. Leave the flesh and skin intact. Cut the pumpkin halves into 1- to 2-inch cubes (precision is not important), discarding the stem and base pieces.
Place the pumpkin pieces, skin-side-down, over the hottest part of the grill.
Put the whole red bell peppers and Fresno chiles on the grill in the direct cooking zone.
With the garlic, pumpkin pieces, peppers and chiles all on the grill at the same time, it is important to keep the grill closed as much as possible. The garlic should roast for 30 to 40 minutes until soft but not burned. The pumpkin pieces should roast for about 10 minutes, until the skins are completely black and the edges of the flesh are beginning to char. The flesh should be soft when finished. The skins of the peppers and chiles should thoroughly blacken on all sides, which will require turning every few minutes. When the peppers and chiles are finished, remove from the grill, place in bowl and cover with a plate to steam and cool.
Once finished roasting, let the pumpkin pieces cool enough to be handled. Remove the charred skin with your fingers or a knife and discard. Also discard any larger areas of the flesh that may have become overly charred. Place the pieces of fire-roasted pumpkin flesh in a food processor.
Once the roasted peppers and chiles have cooled enough to handle, use a knife to scrape away the burnt skins and discard. Open the peppers to remove all seeds, Discard the seeds and stems and place the remaining flesh in the food processor.
Squeeze the roasted garlic from the head into the food processor. Add the raisins, honey, curry, cinnamon, ginger and one cup of chicken broth to the food processor. Process until pureed, eliminating all chunks.
Transfer to a large pot and whisk in 2 more cups of chicken broth. Bring to a simmer over medium heat, and then continue simmering for 5 minutes.
Remove from heat, and then use the back of a large cooking spoon to force through a mesh strainer. Do this a small amount at a time, about half a strainer full. Discard the solids that remain in the strainer. Place the resulting thick liquid back into a pot and cover, but do not yet put back over heat.
Roasted Pumpkin Risotto
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6 |
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Grill-Roasted Pumpkin Risotto and Sauce served with Plank-Grilled Turkey Tenderloin. |
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4 to 5 cups low sodium chicken broth (or vegetable broth) |
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1/2 cup plus 1 tablespoon roasted pumpkin sauce (recipe above) |
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2 cups Carnaroli or Arborio rice for risotto |
Directions:
Bring chicken broth to a low simmer.
In a medium-size, thick-bottomed pot, heat 2 tablespoons olive oil Add the two cups of rice and stir quickly until the grains are coated, glistening and heated.
Add ½ cup hot chicken stock and ½ cup plus 1 tablespoon roasted pumpkin sauce. Stir constantly, scraping the sides and bottom of the pot until almost all the liquid has been absorbed. Add another ½ cup of hot chicken broth and repeat the process as the broth is absorbed. Do not add any more of the pumpkin sauce. Maintain the heat and continue stirring and scraping down the sides and bottom of the pot. Repeat this process, adding chicken broth ½ cup at a time as needed.
Taste the risotto after 20 minutes. The rice should be tender, but still firm. Remove from heat and stir in a final ¼ cup of chicken broth.
About 5 minutes before the risotto is finished, place the remaining pumpkin sauce over very low heat to bring up to serving temperature. Stir occasionally.
Serving suggestions: Place a mound of risotto in the center of each soup plate. Ladle the pumpkin sauce around the perimeter of the risotto to fill the soup plate to the brim. OR Ladle the pumpkin sauce into each plate, filling the plate with a layer of sauce. Place a mound of risotto on the sauce off to one side. Place a sliced and fanned-out turkey tenderloin on the sauce around the risotto.
Guide to Plank Grilling
Plank Types & Sizes
Planks are available in many different types of wood. The most popular varieties include alder, cedar, hickory, white oak, and cherry. Each species imparts unique flavors into the food placed on top of it. Alder, hickory and white oak offer the strongest, smokiest flavors. Hickory also infuses food with tastes akin to bacon.
Cedar lends sweet, spicy and smoky flavors, while maple and cherry woods provide the highest degree of sweetness. As one would expect, plank grilling with cherry wood also adds identifiable fruit accents to food. In this way, the type of plank you choose really can be as important as the ingredients you use in a marinade or rub to flavor your meat or vegetables.
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Grillers who want to cook a larger meal all at once may select a larger plank. Those who prefer to create single servings should use smaller planks — ones that can be easily transferred to the table, adding drama and panache to a guest's place setting. Plank thickness is another variable to consider. Most chefs believe the ideal plank thickness is around 3/8 to 5/8 of an inch. Planks that are thicker can restrict the transfer of heat and don't work as well. Conversely, planks that are only 1/4 of an inch thick are more likely to burst into flames and are considered disposable. Kalamazoo Outdoor Gourmet sells grilling planks in a variety of species, but as this cooking technique gains popularity, planks are becoming easier to find at a variety of retail sources. Soaking |
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Plank-grilling not only creates great flavors and an entertaining presentation, but the technique also can keep sauces and melted cheeses from making a mess inside the grill. The cedar-planked cheeseburger pictured above tastes fantastic and presents a crusty perimeter of smoky cheese. |
One way that culinary enthusiasts have literally added more “punch” to plank cooking is by soaking the planks in fruit juice or tea. Apple juice is most common, as the essence of apples is ideal in many recipes, plus there is no pulp in contrast with many citrus fruits. Soaking wood using tea is a great way to add flavor to light fish or poultry. Many black teas are aromatic; some chefs rub tea leaves directly onto what is being cooked to accentuate the tea's flavors.
Plank Arrangement
Once the plank is soaked, place it on the grill—cooking side down—at medium heat for 2-3 minutes and allow it to dry out slightly. Why soak a plank and then heat it immediately? This process will eliminate any bacteria from the plank and allow for safe cooking as you place your food directly on the plank.
CAUTION: It's important to make sure that the plank does not catch fire; we advise having a water-filled spray bottle filled nearby to extinguish any flame on the plank.
Brush a light coating of olive oil onto the cooking side of the board. To further enhance a meal's flavor, Kalamazoo Outdoor Gourmet offers a line of signature grilling rubs. Another popular technique is to rub a clove of garlic on the plank, or lay a bed of fresh herbs on the cooking side of the plank before placing your main course on top of it.
Feeling even more adventurous? Drill some holes into your plank, and stuff garlic, basil, thyme or other seasonings into each hole.
Plank-Grilling with Direct Heat
This method promotes a heavy smoke flavor. Use the lowest setting on your Kalamazoo Outdoor Gourmet gas grill. Place the plank with food directly over the heat source. Cook with the lid closed, so that smoke surrounds the food and infuses it with flavor. The plank should reach heavy smoke within 20 minutes. When the plank begins to smoke, it's important that you check it often (and use that water spray bottle to extinguish any flame on the plank).
Plank-Grilling with Indirect Heat
While the cooking time increases due to the lower temperature, this method promotes a light smoke flavor. Using a medium setting on your grill, place the plank opposite the heat source. Cook with the lid closed so smoke surrounds your food. The plank should begin to smoke after 15-20 minutes. The plank should not catch fire using this method.
When done cooking on the plank, immediately douse the plank with water. This can extend the plank's life, and prevents the possibility of fire dangers should the plank be haphazardly set aside.
For information on other grilling techniques, visit Kalamazoo Outdoor Gourmet's online Recipes & Tips section.
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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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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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