Friends, customers and grilling enthusiasts,

Welcome to the October, 2006 issue of Hot Off the Grill! With the arrival of fall, we have decided to share two totally unique recipes with grilled pumpkin. We hope you enjoy them.

Please keep sharing your stories, suggestions, and comments by emailing hotg@kalamazoogourmet.com.

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October, 2006
Inside This Issue...

Announcements

Complete New Outdoor Kitchen Collection Catalog

Pumpkin Recipes

Grilled Pumpkin Crab Cakes

Smoke Roasted Apple Pie with Pumpkin Crusts

Martini Bar Recipe

Falling Leaves Martini

We Want To Hear From You

About Kalamazoo Outdoor Gourmet

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New from Kalamazoo Outdoor Gourmet

Complete Outdoor Kitchen Collection

A custom outdoor kitchen represents the pinnacle in home luxury entertaining, and Kalamazoo has taken the best outdoor kitchen collection and made it even better.

With 25 all-new pieces in the collection, including cooktops, lobster boil pits, keg tappers, refrigerators, wine coolers, freezers, ice makers and a variety of cabinets — plus our superior line of grills — our complete outdoor kitchen collection serves any outdoor entertaining need with exceptional style and performance.

We've not only added a broad list of features (like full-extension utensil and linen trays, pull-out cutting boards, and integrated GCFI power outlets) and completely new pieces of equipment (like lobster boil pits, end cap shelves and keg tappers), we've also redesigned the appearance of the entire collection for a cleaner and more sophisticated look.

The Kalamazoo complete outdoor kitchen collection continues to distinguish itself through superior materials and build quality, and our door and drawer openings are still surrounded by a seamless rain gutter for worry-free weatherproof storage and easy cleaning.

Finally, we are proud to announce our full line of outdoor appliances is now manufactured by Perlick, the leader in outdoor refrigeration.

The expert Kalamazoo outdoor kitchen design team can help you plan your own custom outdoor kitchen and provide the CAD drawings needed to support landscape design and efficient installation.

Jump-start your imagination with these five sample kitchen designs.

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Pumpkin on the Grill

Pumpkin is a natural for grill roasting, and this October we are sharing a couple of original Kalamazoo Outdoor Gourmet recipes for pumpkin on the grill.

If you have a favorite grilled pumpkin recipe, or if you are inspired to create a new one, please share it with us at hotg@kalamazoogourmet.com.

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Grilled Pumpkin Crab Cakes

The earthy, buttery and slightly sweet flavors of roasted pumpkin perfectly compliment the natural ocean brine of crab meat in these truly unique crab cakes. The ginger and lemon grass provide an Asian flare while the roasted poblanos and the chipotle sauce add a touch of Southwest flavor.

Serve small crab cakes for a starter course or larger ones as an entrée.

Note: canned crab that must be kept refrigerated is preferred to canned crab that does not require refrigeration. Check the seafood counter at your market.

Author:	Russ Faulk, Kalamazoo Outdoor Gourmet
Servings:	6 main course crab cakes or 12 starters
Ingredients:	1 pie pumpkin (about 4 pounds and 6 " diameter)
	1/2 pound premium canned crab claw meat
	1/2 pound premium canned jumbo lump crab meat
	2 poblano peppers
	4 teaspoons finely-grated fresh ginger (about a 4" piece)
	2 teaspoons finely-grated fresh lemon grass (about a 6 " piece)
	16 garlic cloves, finely chopped
	4 tablespoons finely chopped scallions (about 3 scallions)
	Fresh zest of 1 lime, finely chopped
	2 egg yolks, beaten
	1/3 cup melted butter
	1/4 cup mayonnaise (canola mayonnaise is preferred)
	1/2 cup bread crumbs
	2/3 cup panko (Japanese crunchy bread crumbs) -plus about 1 cup for coating crab cakes
	One red bell pepper cut to 1/4" dice
	Optional - 1/2 teaspoon ground Galangal (similar in flavor to ginger, but more flowery and intense — also known as Laos powder )
	For the sauce:
	1/2 cup mayonnaise
	Juice from 1/2 lime
	1 chipotle chile from canned chipotle chiles in adobo sauce, finely chopped plus 1 tablespoon adobo sauce

Directions:
Preheat grill for cooking with two zones: one for direct grilling over high heat, and one for indirect grilling.

Scrub the outside of the pumpkin clean. Cut the pumpkin in half and remove and discard the seeds and pulp. Cut the pumpkin into roughly 2" squares (precision is not important).

Grill the pumpkin pieces over direct heat with the skin side down and the hood closed for approximately until the skin side is completely black, and the sides of the flesh are beginning to char (between 5 and 10 minutes). Remove from the grill and let cool. Use a knife to remove and discard the thin layer of burnt skin and then cut the roasted pumpkin pieces into a 1/4" to 1/2" dice.

Cut the poblanos in half lengthwise. Discard the veins, seeds and stem. Roast the poblanos, skin-side down with the hood closed, over direct heat for 1 or 2 minutes until the skins are black. Remove from grill and let cool, wrapped in paper towels. When cool, use a knife to scrape off the burnt skin. Discard the skin and finely chop the peppers.

Drain the crab meat if necessary and place in a large mixing bowl. Pick over the crab to remove any pieces of shell.

Add the poblanos, red pepper, ginger, lemon grass, garlic, scallions, lime zest, egg yolks, melted butter, and mayonnaise (and optional Galangal). Mix together with a spoon.

Add the bread crumbs and stir until well mixed.

Add 2/3 cup panko and stir only to slightly mix. Gently stir in 2 cups of the roasted pumpkin without crushing the pieces.

If the mixture is too dry for forming crab cakes, stir in a little more mayonnaise. If it is too moist, stir in more regular bread crumbs.

Fill a plate with some of the remaining panko. Form one round ball of crab mixture at a time and compress with your hands to make firm. Roll each ball in the panko to thoroughly coat, and then flatten into a crab cake about 1" thick. Use your fingers to make sure the edges of each cake are well compressed and firm.

To make the sauce, combine the mayonnaise, lime juice, chopped chipotle and adobo in a bowl and whisk together.

Grill the crab cakes over direct heat for about 30 seconds per side to brown. Move to the indirect cooking zone and continue cooking with the hood down for about 12 minutes at 500 degrees (use longer indirect cooking times if you grill cannot achieve high-temperature indirect grilling).

Remove the crab cakes from the grill and drizzle with the chipotle mayonnaise sauce. Serve with more sauce on the side and accompany with lime wedges.

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Smoke Roasted Apple Pie with Pumpkin Crusts

These pies are great for fall gatherings. The pumpkin is actually used as the pie shell, which makes for a fantastic presentation. The flavors of roasted pumpkin, apple, and pecan come together in each bite from the three separate layers of the pie.

Author:	Russ Faulk, Kalamazoo Outdoor Gourmet
Servings:	8
Ingredients:	For the streusel:
	1/3 cup demerara sugar (raw sugar)
	1/4 cup brown sugar
	1/2 cup whole wheat flour
	1 teaspoon ground cinnamon
	1 teaspoon ground nutmeg
	1/4 teaspoon ground cayenne
	Pinch of salt
	1 stick unsalted butter, cold, cut into 12 slices
	2/3 cup coarsely chopped raw pecans
	For the crusts:
	1 whole pie pumpkin, about 4 pounds and 6" diameter
	For the filling:
	1/2 pint heavy cream or whipping cream
	3 apples, skin-on, cored and thinly sliced (Braerburn apples are ideal for this recipe)
	3/4 cup raisins
	1 teaspoon ground cinnamon
	2 teaspoons vanilla
	1 cup demerara sugar (raw sugar)
	3 tablespoons whole wheat flour
	1 egg
	2 tablespoons brown sugar
	For smoke roasting:
	Enough hickory or apple wood for a 1-hour smoking session

Directions:
Prepare the grill for indirect cooking at 500 degrees, and prepare the wood for smoking. You can use an offset smoker box, an integrated smoking tray, smoking pouches, or your Kalamazoo Hybrid Gourmet Grilling Drawer System. See our recipes and tips section for more information on smoking techniques.

To make the streusel topping, combine the first 7 ingredients in a food processor and mix. Add the butter and pulse-process until the mixture is dry and crumbly. Do not over-process. Mix in the chopped pecans.

To make the crusts, scrub the outside of the pumpkin Slice the pumpkin in half (top and bottom halves) and discard the seeds and pulp. The flesh should be scraped clean.. Make 2 rings out of crumpled tinfoil for the 2 pumpkin shells to sit in. The shells need to sit level for filling and for grilling.

Combine the egg and cream in a bowl and whip together. Add the cinnamon, vanilla and sugar and mix well. Add the flour and whisk until all clumps are dissolved.

Rub 1 tablespoon of brown sugar into the flesh of each of the two pumpkin halves. Fill the pumpkins half way with apple slices, then add the raisins. Fill the pumpkin halves the rest of the way with more apple slices. Depending on the size of the pumpkin, you may not use all of the apple slices.

Pour the egg and cream mixture into each shell over the apples until filled. Whisk occasionally to keep the sugar blended in. Depending on the size of the pumpkin, you may not use all of the egg and cream mixture.

With strong smoke going, place the 2 pies in their support rings in the indirect cooking zone of the grill and close the lid. Smoke roast the pies for about 15 minutes or until the apples are browned and just beginning to blacken at the edges. Check on the pies after the first 15 minutes in case the apples are cooking to quickly.

Once the apples have browned, top each pie with streusel. The streusel should cover the filling and the top edge of the pumpkin flesh. Depending on the size of the pies, you might not use all of the streusel.

Close the grill and continue smoke roasting for about another 15 to 20 minutes or until the streusel is browned and crisp. Cover each pie with a piece of tinfoil and continue smoke roasting for about another 20 minutes, about 1 hour total cooking time.

Remove the four pies from the grill and let cool, uncovered, for 20 minutes.

Use a sharp chef's knife to cut each pie into quarters before serving. The pie should still be warm. All but the very outer skin (and the stems) is edible, and the roasted pumpkin flesh is a fantastic pairing with the streusel and filling.

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Martini Bar Recipe

Falling Leaves Cinnamon Martini

The warm flavor of cinnamon together with the image of golden fall leaves floating through the drink make this martini a hit for October.

Servings:	2
Ingredients:	4 ounces premium vodka
	1 ounce Grand Marnier
	2 ounces Goldshlager, refrigerated
	2 cinnamon sticks
	Ice
Directions:	Combine the vodka and Grand Marnier in a cocktail shaker with ice. Shake vigorously until ice cold. Strain into martini glasses and then add Goldshlager (we don't want to leave the gold in the cocktail shaker with the ice so we add it to the martinis after they are strained). Garnish with cinnamon sticks.

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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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