Northwest Celebrity Chef Kathy Casey: Summer Outdoor Cooking
Now that we
are in the long stride of summer, there is no better time to get out there and
grill! My husband John and I love to grill. It is so easy to come home after
work and throw a spice rubbed salmon fillet on the grill with a few seasoned
zucchini slices, and toss up a big salad. The perfect weeknight meal for two!
And, grilling
is super fun for entertaining too. You know how everyone always hangs out in
the kitchen at a dinner party? Grilling gets everyone, including the chef,
outside to enjoy sublime summer sunsets.
I will grill
just about anything, fruit, burgers, steaks, veggies, seafood, shellfish--you
name it.
My favorite
seasoning for grilling is my Dish D'lish
French Seasoning--great on everything! And, especially d'
The way I like to "do steaks" is first I
drizzle olive oil on a plate and then rub the steak in the oil--VERY lightly.
Then, I sprinkle all sides with the seasoning, really rubbing it into the steak.
I use about 1-1-1/2 teaspoons of French Seasoning per steak. I like to let
the seasoned steaks sit on a tray for about 30 minutes to one hour before grilling
them.
Below are a couple of my favorite grilling recipes to accompany your favorite
grilled main dish along with a few grilling tips.
1. Preheat
your grill. Especially if you are using charcoal. Treat this puppy like an oven.
You wouldn’t just throw a roast in a cold oven, turn it on, and expect
greatness would you? Preheating allows your food to cook evenly and timely.
2. I like to
rub my steaks, veggies, and fish lightly with olive oil before seasoning. This
helps food not stick to the grill.
3. To also avoid
your food stuff sticking to the grill--use the restaurant method: rub down
the grill with a small towel rolled up and then dipped or drizzled with salad
oil. Use tongs to hold the towel and rub it over the grill grates.
4. If cooking really thick pieces of meat or large items such as zucchini halves--close the lid on your grill for a minute or so to drive heat in and get a "hot oven" effect.
Grilled Bread with Bruschetta Tomatoes
Makes 12 slices
Ingredients:
3 tablespoons extra-virgin olive oil
3 cups chopped vine-ripe or heirloom tomatoes (about 2 to 3 medium tomatoes)
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1 1/2 teaspoons minced garlic
3/4 teaspoon kosher salt
1 loaf of rustic artisan bread or baguette
Freshly ground black pepper
Directions:
1. Preheat the grill to a medium-high heat.
2. In a medium bowl, toss together 2 tablespoons of the olive oil, tomatoes, basil, onion, garlic, and salt, and set aside.
3. If using a large, “fat” loaf, cut with a serrated knife into six 1/2-inch slices, then slice each piece in half crosswise, making 12 pieces. If using a baguette-style loaf, cut twelve 1/2-inch slices from the loaf. (Serve any remaining bread with dinner.) Brush both sides of bread with the remaining 1 tablespoon olive oil and grill on each side until lightly marked or toasted.
4. Place on a platter and immediately top with reserved tomato mixture. Garnish with freshly ground black pepper.
Chef’s Tips: When colorful heirlooms are in season and at their summer peak, try a fun combination of green Mister Stripey, Cherokee Purple, and orange Earl of Edgecomb.
Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.
Grilled Banana Sundaes
Makes 8 servings
Ingredients:
8 bamboo chopsticks or 10-inch bamboo skewers
4 large ripe but firm bananas
vegetable oil, as needed
2 pints tropical-flavor ice cream (I served both Häagen-Dazs pineapple coconut and mango ice creams)
1/2 cup high-quality chocolate and/or caramel sauces
sweetened whipped cream (optional)
sundae goodies and garnishes: chopped fresh pineapple, sliced kumquats if in season, Trader Joe's Dark Roasted Pistachio Toffee, edible flowers or toasted coconut
Directions:
1. Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.
2. On a preheated, medium-high to high grill, cook bananas for about 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.
3. Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauces, whipped cream, fruit, toffee and garnishes. ©2006 by Kathy Casey Food Studios®
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