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.

Cheers,

(more…)

August, 2010 Newsletter — The Pizza and Beer Issue

Whether you cook it on the grill or in a specialty outdoor oven, pizza is a great addition to any menu. Why not make pizza the entire menu? In this issue we work our way from appetizer to dessert with four great pizzas. Of course, pizza and beer go hand in hand, so we are also offering two recipes for beer cocktails.

Cheers,

(more…)

July, 2010 Newsletter – Independence Day Cookout

Fireworks and cookouts are hallmarks of the 4th of July holiday. We look forward every year to spending time around the grill with neighbors and family. Our cookout menu for 2010 includes backyard barbecue classics – burgers and mac and cheese – plus a summery salad with tomatoes and cucumbers. We hope you enjoy the recipes and have a safe and happy Independence Day.

Cheers,

(more…)

June, 2010 Newsletter – Father’s Day Mixed Grill

In most homes here in America, Dad is the one tending the grill on a sunny summer weekend. For Father’s Day, however, we thought it might be nice to treat him to a great steak from the grill without him having to lift his tongs or don his apron. Grilling a steak for Dad on his grill — that’s a lot of pressure, right? Not this year. We’re making it simple by pulling the steak off the grate and cooking it on an alder wood plank. Give it a try and give Dad the gift of a great steak in his own backyard.

Cheers,

(more…)

May, 2010 Newsletter – Memorial Day Barbecue Menu

Memorial Day. It’s  truly a holiday that was made for outdoor cooks,  no matter if you are a die-hard grilling fanatic who cooks outdoors year-round, or someone who uses this day to kick off their grilling season.

Blowout barbecues are planned across the country, and we have a few suggestions for the menus.

We start light with a Blueberry and Goat Cheese Salad with Mixed Baby Greens. For the main course, Coffee-Rubbed Beef Back Ribs and Tequila Baked Beans are on offer. Guests can enjoy refreshing Blueberry Margaritas while the grill is cooking and into the evening. Why not? Most of the ingredients are already on-hand from the other dishes.

We wish everyone a safe and happy holiday and a great grilling season.

Cheers,

(more…)

April, 2010 Newsletter

Not long ago, I cooked a team lunch at our plant in Kalamazoo. The burgers were an impromptu effort, but they were such a big hit that I had to pull together the recipe to share with you. I hope you enjoy the Teriyaki Burgers with Spicy Broccoli Slaw as much as our plant manager did! Chef Michael Chiarello’s Green Goddess Dressing over Iceberg Wedges makes a perfect side or starter salad.

We are also excited to share our new Artisan Fire Pizza Oven with you. This is our second-generation pizza oven, and it begins shipping later this Spring. If you’re attending the Kitchen & Bath Industry Show in Chicago next week, stop by the Kalamazoo Outdoor Gourmet booth and check it out.

Cheers,

(more…)

March, 2010 Newsletter — Welcoming Spring

We are just a week away from the first day of Spring. Here in the Midwest, we’ll be happy to see warmer weather and longer days. Of course, we’ll also be grilling more frequently.

In this issue, the recipes include two ingredients I have been meaning to share with you for some time – mackerel and sunchokes. I hope you enjoy them both as much as I do. We are also sharing our tips for giving the outside of your grill a thorough Spring cleaning.

Cheers,

(more…)

January, 2010 Newsletter – Recipes for Your Big Game Party

Happy New Year and welcome to our first issue of 2010. We would also like to welcome you to our new outdoor cooking blog at www.GourmetPatio.com. The new blog will be the source for all future issues of our newsletter and will provide you with a richer experience. Read on for more information.

As the final round of NFL playoffs is behind us, it is time to offer up our annual Super Bowl party menu. Three new versions of the football classics — wings, pizza and chili — all get the Kalamazoo treatment with our own, original twists. We hope you and your guests enjoy the food as much as you enjoy the game.

Cheers,

Russ Faulk

Kalamazoo Outdoor Gourmet

(more…)

Hot Off The Grill Newsletter Archives

Hot Off The Grill, features recipes for the grill, martini bar and pizza oven as well as tips and techniques to make every party or outdoor cooking session a total success.

Subscribe today.

December 2009

A beatiful, wood-fired crown roast of pork is accompanied by a delicious dressing with cranberries, sausage and roasted chestnuts, plus a casual little dessert your guests won’t believe came off the grill. Finally, sparkling martinis with the flavor of pear and a hint of rosemary.

November 2009

Our favorite turkey of all time? Apple Cider-Brined Turkey, roasted on the grill with a little wood smoke. For the sides, we’ve chosen two reader favorites, Grill-Roasted Cauliflower and Maple Soy-Glazed Sweet Potatoes. These are joined by one of my favorites, Savory Pie with Squash and Tart Apples, and the amazing Cranberry Ginger Champagne Martinis.

October 2009

A celebration of Fall includes Beer-Braised Short Ribs with Roasted Cauliflower, Potatoes and Pumpkin Seeds plus a caramelized squash pizza and tasty apple bake.This issue also includes tips for winterizing your outdoor kitchen.

September 2009

A fruit-themed grill menu for your Labor Day barbecue, plus watch behind the scenes as we build a K900HB Hybrid Grill in our Kalamazoo, Michigan factory.

August 2009

A decadent Balsamic Honey Glaze is at the heart of our Italian Barbecue menu. Grilled Bread and Shrimp Salad is followed by a delicious Balsamic Barbecue Chicken with Balsamic Glazed Potatoes.

July 2009

A festival of kebabs for your Independence Day cook out, including cantaloupe, shrimp with peaches, barbecue chicken and teriyaki beef.

June 2009

Our Father’s Day menu features a berry theme throughout. Blueberry Pork Chops, Grilled Blackberry Polenta Fennel Salad and Caramel Short Bread with Grilled Caramel and Crème Fraîche.

May 2009

Memorial Day party menu with stuffed jalapenos, Heavenly Burgers, Grill-Roasted Fries with Avocado Aioli and Sparkling Watermelon Lemonade. We also share our tips for grilling the perfect burger.

April 2009

Two new recipes for planked salmon — one with an East-meets-West curry barbecue rub and the other with maple soy glaze — are accompanied by grilled sugar snap peas and grill-roasted sweet potato fries.

March 2009

Four kid-friendly pizzas, including PB&J Pizza Pinwheels, Macaroni and Cheese Pizza, Smiling Cheese Pizza and Peanut Butter and Banana Pizza — all in time for a Spring break party with you kids and their friends.

February 2009

Pasture-raised veal topped with garlic-herb cheese butter makes dining in a real treat, and our Pink Grapefruit Martini will be a new hit at your dinner parties.

January 2009

Our 2009 game day recipes include four fantastic starters: Asian Hot Wings, Blackened Scallops with Lemon Mustard Stinger Sauce, Grilled Chicken Satay and Buffalo Shrimp with Blue Cheese Dip. Enjoy!

December 2008

A menu for the holidays featuring Smoke-Roasted Racks of Lamb with Garlic Rosemary Rub. Also on the table are roasted cauliflower, savory pie and oatmeal cookies loaded with dark chocolate, brandied cherries and pistachios. Toast the new year with Winter in Manhattan cocktails.

November 2008

Recipes for your Thanksgiving table, including Blackened Turkey Breast Stuffed with Blue Cheese, Roasted Acorn Squash Stuffed with Wild Rice and Cranberries, Tropical Pumpkin Pinwheels and Cranberry Ginger Champagne Martinis.

October 2008

Zucchini Pizza Pinwheels are a perfect Fall treat. Also featured are Grilled Sea Bass with Blackberry Balsamic Reduction, Prosciutto-Wrapped Asparagus and Blackberry Ginger Martinis.

September 2008

A recipe to blow your taste buds away: Steak with Roasted Tomatoes, Olives and Pistachios.

August 2008

Labor Day Menu with recipes for Jalapeno Lemonade, Skillet Cornbread, Summer Chili and a dessert pizza with peaches, tart cherries and mint.

July 2008

Independence Day Barbecue Menu with Sparkling Strawberry Rhubarb Lemonade, Barbecued Shrimp with Peach Salsa, dry-rubbed Barbecue Chicken, Creamed Corn Fresca and Grilled Figs Over Vanilla Gelato. Also in this issue we have tips for grilling butterflied chicken and for “caveman style” corn on the cob.

June 2008

Father’s Day Pizza Party Menu including an appetizer pizza with avocados and goat cheese, a rustic pizza featuring pancetta, baby arugula and fontina, a sausage pizza with Boursin garlic cheese and a dessert pizza with pears and pralines.

May 2008

Memorial Day Barbecue Menu featuring two classics, ribs and potato salad, plus a “Jalapeno Popper” pizza. Also included is our Spring cleaning guide for your grill.

February 2008

Valentine Dinner Menu with Grilled Caesar Salad, Surf and Turf with Sweet Ginger Butter, Tri-Color Heart-Shaped Chips and Strawberry Valentine Martinis.

January 2008

Celebrate the Super Bowl in style with our party menu featuring Maple-Glazed Chipotle Hot Wings (pictured above).

December 2007

Our complete menu for your holiday table, including Horseradish-Crusted Prime Rib Roast and the Grilled Polenta with Asparagus, Sweet Onion and Manchego.

November 2007

Grill recipes for your holiday table, including Apple Cider Brined Turkey and Sausage and Cranberry Stuffed Sweet Potatoes plus Asian Pear Martinis. Try our Thanksgiving Leftovers Pizza recipe after the holiday.

September 2007

A fantastic Labor Day grill menu featuring Grilled Steak Fajita Sandwiches, Strawberry Salsa and Raspberry Chipotle Champagne Martinis.

August 2007

Your chance to win a free copy of Jim Tarantino’s popular cookbook, Marinades, Rubs, Brines, Cures & Glazes, and his recipe for Grilled Scallops with Carrot Curry Caramel Glaze.