September, 2010 Newsletter — The Labor Day Issue
This weekend marks the unofficial end of summer. While many of us enthusiasts will keep grilling into fall and winter, the Labor Day weekend does provide a great excuse for a blowout party around the grill. This year, we’re turning two classics on their ears – bratwurst and potato salad are becoming luscious Brat Burgers with Fennel Mustard Seed Slaw and a sort of deconstructed Grilled Potato Salad. Honey Caramelized Peaches with Homemade Mascarpone Ice Cream close out summer with a sweet finish.
Cooking Neapolitan-style Pizzas with Chef Roberto Caporuscio
Chef Art Smith asked us to share three of our Artisan Fire Pizza Ovens to cook pizzas for guests at his wedding in Washington, D.C. We were happy to oblige, but when we said yes, we had no idea who would be cooking the pizzas – Chef Roberto Caporuscio.
Fiery Barbecue Chicken Pizza
I call it "Fiery" not only because it brings the heat, but also because of the smoky flavors of chipotle chiles and the fire-marked corn. This pizza is absolutely loaded with flavor. For less spicy palates, you can try halving the chipotles and the Serrano.
Ginger Shandy Beer Cocktail
Beer cocktails are a growing trend, but they have actually been around quite a while. The Black and Tan and Snakebite are both traditional beer cocktails. So is the Shandy. This cocktail is a refreshing twist on the classic formula.
Tomato and Cucumber Summer Salad with Grilled Corn
A perfect cookout deserves a perfect summery salad. Fresh produce flavors meld with lemony balsamic vinaigrette and mellow feta cheese. Make the salad in advance and keep it in the refrigerator while grill action is taking place.
Alder-Planked Filet Mixed Grill
Cooking food on a wooden plank imparts a subtle flavor that varies with the species of wood. It also can be a much more forgiving cooking technique than placing food directly over the fire. There are no flare-ups and the indirect cooking approach slows down all the action.
Caprese Salad with Grilled Tuscan Bread
One of the best fates that can befall a tomato is to be joined by fresh mozzarella and basil in a simple salad. Adding a slice of perfectly-grilled bread and a drizzle of balsamic reduction elevates the traditional Caprese Salad to give an honored place on Dad’s table for Father's Day. Reducing the balsamic intensifies the sweetness and complexity.
Coffee-Rubbed Beef Back Ribs
great beef ribs in just 30 to 40 minutes time. Done right, they will have the texture of a nice ribeye steak — we’re not looking for "fall-off-the-bone tender" ribs but something meatier. A barbecue rub with ground coffee gives the ribs an earthy barbecue flavor.
Tequila Baked Beans
Baked beans are one of the most traditional sides for serving with ribs, but these aren’t traditional baked beans. They are a big departure from the norm. They are sweet. They can be a little spicy. And they are delicious. Tequila adds an herbaceous flavor that I am at a loss to describe. The agave nectar used instead of the more traditional molasses carries right along with the tequila theme.
Blueberry and Goat Cheese Salad with Mixed Baby Greens
Fresh blueberries are one of the best ingredients summer brings to our tables. Bursting with flavor, they are joined by caramelized pecans, mellow goat cheese and a quick and easy blueberry vinaigrette dressing.
Blackened Chicken Pizza
I rarely have a party without baking a couple of pizzas. They taste fantastic and set a casual tone. They also offer great opportunity for creativity. The mild heat from roasted poblanos and blackened chicken is tempered by the crème fraîche. The simple combination of flavors allows the smoked cheddar to shine.
Blueberry Margaritas
If you're making the salad and the beans in this issue, you already have all of the ingredients on-hand for making these refreshing margaritas. Here’s to an efficient shopping list!
Dry-rubbed Barbecue Chicken
You can slave for hours making barbecued chicken at 230°F, or you can grill-roast this quick version your guests will love. By butterflying the chicken and quickly roasting with wood smoke at 500°F, you will have tender, juicy and flavorful chicken ready to serve in just 35 minutes.
Recipes
Brat Burgers with Fennel Mustard Seed Slaw
One of the best parts of cooking from scratch is that you know exactly what is in...
Grilled Potato Salad
Perfectly-grilled petite potato halves are crispy on the outside and flaky-tender...
Honey-Caramelized Peaches with Vanilla Mascarpone Ice Cream
You can thank Chef Alton Brown for inspiring this dish with his Honey Plums, but...
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Tips and Techniques
Spring Cleaning for Your GrillIf you are like me, you grill throughout the winter, but you neglect cleaning the...
Grilling Tip: Plan Ahead for Leftovers
Leftovers from the grill taste best if they are re-heated on the grill, especially...
The Secret to Grilling Asparagus or Green Beans
Green vegetables can be great off the grill, but sometimes a little tricky. Here’s...
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