March 2010
WHIRL Features > Summer Cookout Guide
The Kalamazoo Outdoor Gourmet 900 Hybrid Grill allows you to cook with charcoal, gas, or wood, or all three at the same time. Starting around $12,000. Available at Hillmon Appliance.
The Soundtrack
Enjoy your music from your iPod or whole-house music system outdoors with Polk Audio’s Atrium Garden Speakers. The Atrium is a full-range loudspeaker system that delivers deep bass by the pool, deck, or patio. $700. Available at Red Atom Networks.
The Appetizer
Work up a hunger in the Legend Series Spa by Master Spas, with a 19” Flat-Screen HDTV, iPod docking station, color-changing LED lighting and stereo system. $15,999. Or, cool off by taking a dip in the pool. Viking Fiberglass Inground Pool Packages starting at $24,999. Available at Pool & Spa Outlet.
Tools of the Trade
Slather the relish, mustard, mayo, or ketchup on your bun with these festive Butter Spreaders. $4 each or $14 for four. Available at Country Barns of Pittsburgh.
Grilling is a snap with the Outset Non-Stick Copper Color Grill Basket. Fill it with everything from mushrooms to mahi-mahi for organized cooking. $29.95. Available at KitchenNet.com.
Stir fry on the grill with an Outset Non-Stick Copper Color Grill Wok. $29.95. Available at KitchenNet.com.
Clean up is made cute and simple with ceramic Scrubber Holders. $9.99 each. Available at Country Barns of Pittsburgh.
Grill masters will enjoy experimenting with different flavors — and tasting the results! Try Outset Wood Smoking Chips in Apple, Cabernet, and Pecan. $7.99. Available at KitchenNet.com.
Nosh in style with Colonia Cast Aluminum Dining by Winston Furniture, available in many different frame colors and fabrics. Starting at $3,400 for a five-piece set. Available at The Fireplace and Patioplace.
Elegant but casual, Plantation dining group from Gloster combines an all-weather woven with teak accents. Starting at $6,100. Available in two colors at Outside Inspirations.
Customize your outdoor kitchen with the Liberty Grills collection. Starting at $1,600. Available at Don’s Appliances.
Fill vintage milk-glass vases with vibrant yellow peonies, lime green hydrangea, yellow sweetheart roses, and lush blush roses. Call for pricing. Available at Allison McGeary Floral and Event Design.
Make your patio glow with a fish fountain light. $391.67. Available at Cardello Electric Supply.
Create an outdoor space that is customized to your style and budget. Call for pricing. Available at Astorino.
Table décor completes the mood — but why buy when you can rent? Prices vary. Available at All Occasions Party Rental.
Set the ambiance with solid brass architectural landscape lighting. Call for pricing. Available at NiteTime Décor of Pittsburgh.
Just DessertsBy Chef John Barone, La Crème Catering Toast marshmallows for s’mores, or just keep warm and relax near the aptly named OW Lee Largo Chat Pit, which accommodates two propane tanks. $3,395. Available at Hearth and Home.
Spicy Peanut Lime and Herbed Grilled Tofu in Lettuce Cups
By Chef John Barone, La Crème Catering
Yield: 6 servings
Ingredients:
1 (14-16 ounce package) firm tofu, drained, cut into 1/2 inch slices, patted dry
1/2 cup peanuts, chopped
1/2 cup cucumber, diced, seeded, and peeled
1/4 cup green onions, chopped
1/4 cup plum tomato, diced and seeded
2 tablespoons jalapeño chile, chopped and seeded
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, finely chopped
Dressing (recipe below)
6 large (or 12 medium) butter lettuce leaves
Directions:
1. Grill tofu on each side, about one minute. Let cool, and cut into 1/2-inch pieces.
2. Combine peanuts, cucumber, onions, tomato, chile, cilantro, mint, and basil in large bowl. Add tofu and dressing to bowl; toss to coat.
3. Arrange one or two lettuce leaves on each plates. Plate tofu mixture among lettuce leaves, and serve.
Dressing
Ingredients:
1/4 cup fresh ginger, thinly sliced and peeled
1/4 cup fresh lemongrass, thinly sliced, cut from bottom 4 inches of 4 stalks, with tough leaves removed
1/4 cup fresh lime juice
2 tablespoons fish sauce
2 tablespoons water
3 tablespoons sweet chili sauce
Directions:
1. Purée ginger, lemongrass, lime juice, fish sauce, and water. Let mixture stand, about 15 minutes to one hour.
2. Strain into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce.
Grilled Filet Mignon with
Mediterranean Relish
By Rania Harris, Rania’s Catering
Yield: 4 servings
Ingredients:
1/4 cup Worcestershire sauce
2 tablespoons A-1 sauce
3 tablespoons olive oil
Sea salt and freshly cracked black pepper, to taste
4 (8-ounce) filet mignon
Arugula to dress the dinner plates
Mediterranean relish (recipe below)
Directions:
1. Whisk sauces, olive oil, salt, and pepper in a small bowl, and blend well.
2. Place the filets in a shallow pan, and pour marinade over them.
3. Turn steaks to coat, and cover with plastic wrap. Chill for about 2 hours.
4. Preheat grill to medium-high heat.
Remove filets from marinade, and discard marinade.
5. Grill filets until well-seared on one side, about 3 minutes. Turn, and continue
grilling for 3 minutes. Turn again and continue to grill for another 3 minutes,
for medium rare.
6. Plate and dress with arugula. Top with relish. Serve immediately.
Mediterranean Relish
Ingredients:
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons capers
2 teaspoons minced garlic
1/4 cup chopped red Bermuda onion
Red and yellow peppers, chopped
1/2 cup Kalamata olives, pitted and coarsely chopped
1 cup fresh basil leaves, julienned
1/4 cup Parmesan cheese, freshly grated
Salt and pepper, to taste
Directions:
1. Whisk olive oil, lemon juice, capers, garlic, shallots, olives, basil and Parmesan cheese. Season with salt and pepper.
2. Cover, and refrigerate until serving.
Char-Grilled Gulf Shrimp and Asparagus Salad with Pickled Fennel and Lemon-Roasted
Garlic Oil
By Jason Capps, Bella Sera by Greco’s
Char-Grilled Gulf Shrimp
Ingredients:
1 pound (21 to 25) large shrimp, peeled and deveined
2 tablespoons canola oil or olive oil
1 tablespoon kosher salt
2 teaspoons black pepper, freshly ground
8 water-soaked skewers, bamboo or wooden
Directions:
1. Heat grill to high. Toss shrimp with oil, and season with salt and pepper.
2. Skewer shrimp, and grill until golden brown and slightly charred, about 1 1/2 to 2 minutes.
3. Turn shrimp, and continue grilling, until just cooked through, about 45 seconds to 1 minute longer.
Grilled Asparagus
Ingredients:
1 pound fresh asparagus, trimmed
2 tablespoons canola oil or olive oil
Directions:
1. Heat grill to high. Toss asparagus with canola oil, and season with salt and pepper.
2. Grill until tender, about 5 to 7 minutes. Plate grilled asparagus, and drizzle with vinaigrette.
Roasted Garlic and Lemon Oil
Ingredients:
1/4 cup extra virgin olive oil
4 cloves roasted garlic, crushed
Red pepper flakes, to taste
1 each lemon, zested and juiced
Direction:
Mix well, and dress salad.
Pickled Fennel
Ingredients:
1/2 teaspoon black peppercorns
1/2 teaspoon yellow mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
2 cups water
1 cup Champagne vinegar or white wine vinegar
1/2 cup sugar
2 tablespoons kosher salt
2 medium (about 1 1/2 pounds) fennel bulbs, cored, trimmed, and thinly sliced
Directions:
1. Toast peppercorns, mustard, fennel, and coriander in a large saucepan over moderately high heat, until fragrant, about 30 seconds.
2. Transfer seeds to spice grinder, and let cool. Grind seeds very coarsely.
3. Return ground spices to saucepan. Add water, vinegar, sugar, and salt, and bring to boil, stirring to dissolve the sugar.
4. Spread fennel slices in an even layer in large shallow heatproof dish. Pour pickling liquid over fennel, and let cool. Cover, and refrigerate, about 2 hours.
Fresh Roasted Red Peppers
Ingredients:
6 large red bell peppers
1 teaspoon salt
1/2 cup extra virgin olive oil
4 garlic cloves, minced
1 tablespoon parsley, chopped
Directions:
1. Grill peppers over high heat, until blackened spots and blisters appear.
2. Seal peppers in brown paper bag, and roll top to seal. Reserve, and let cool.
3. When cool, remove skins. Slice, and scrape out cores and seeds.
4. Rinse under water, and dry well. Cut into strips or halves.
5. Mix salt, olive oil, garlic, and parsley in a clean jar. Add peppers, and store in refrigerator for up to three weeks.
Grilled Fruit
By Chef Sam Badolato, Bado’s Cucina
Yield: 6 servings
Ingredients:
6 plantains
1/2 cup red wine
1 cup wild cherries
1 cup sugar
1/4 cup balsamic vinegar
4 ounces fresh espresso, ground and brewed
1 or 2 fresh limes, juiced
2 cups mascarpone cheese
Directions:
1. Grill plantains over cherry wood fire.
2. Combine red wine, cherries, sugar, and vinegar; reduce.
3. Mix espresso, lime juice, cheese, and reduction.
4. Plate plantains, and garnish with mixture.
Habanero Lime Marinated Grilled Chicken Breast
By Chef Lee Deiseroth, The Fluted Mushroom
Yield: 2 servings
Ingredients:
2 habanero peppers (ribs and seeds removed), minced
1 clove garlic, minced
2 ounces fresh lime juice
4 ounces olive oil
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
1 tablespoon cilantro, chopped
2 (5-ounce) chicken breasts
Directions:
1. Mix peppers, garlic, lime juice, olive oil, coriander, paprika, and cilantro for marinade.
2. Marinate chicken, about 45 minutes to one hour.
3. Grill to internal temperature of 165 degrees.
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