Grill Anything - Bread, Pizza, Fruit & More! (June 2012)
Grilling isn't limited to just meat. You can make an entire meal on the grill. Fresh bread straight from the grill, delicious and healthy grilled vegetables, plus caramelized fruit with beautiful grill marks. Be inspired by the many ideas in our latest newsletter.

Sign up for our new bi-monthly email newsletter, Homemade Fun! and stir things up a little!

In This Issue of Homemade Fun! learn how you can win a Emile Henry Round Flame Top Pizza Stone!

Printer-friendly PDF version


Kitchen Kapers-Inspiring A Little Homemade Fun In The Kitchen Since 1975!
Father's Day Is Sunday JUne 17th!
Grill Anything!
It's cooking at its essence - food and fire, and not much in between the two. Whether smoldering or searing, the grill imparts unique flavors while transforming food into something particularly delicious and satisfying for summer eating.

IN THIS ISSUE, we fire up the grill for some fresh bread, tender vegetables, and warm fruits. It's a side of the grill that's less well-known, but just waiting to be explored and enjoyed. Light the grill, and let's go to the outdoor kitchen!
 

Emile Henry Pizza Stones
Win A Emile Henry Pizza Stone!
Fresh Bread on the Grill
Fresh Bread on the Grill
RECIPE: Cumin Naan with Grilled Tomato Chutney
RECIPE: Cumin Naan with Grilled Tomato Chutney
Grilling Tips 1-3
Grilled Garlic Bread and Pizza on the Grill!
Grilled Garlic Bread and Pizza on the Grill!
Grilling Gadgets
Pizza Grill Stone
EMILE HENRY
14.5" ROUND PIZZA STONE
Perfect for the grill or oven, this Flame-Top ceramic stone heats pizza and breads evenly while tolerating high temperatures. Beautiful enough for serving on the table. Keeps food warm off the grill, too!
Hydro Grill Brush
MR. BAR-B-Q
HYDRO GRILL BLASTER
Designed to easily blast away messy food particles after cooking, this ingenious stainless steel brush lets you steam clean your grill's cooking grid. Just fill with water and squeeze the trigger!
Pizza Grill Stone
EMILE HENRY
18" x 14" PIZZA STONE
Emile Henry's Flame-Top rectangular pizza stone has all of the great features of their round stone but offers more cooking versatility. Grill a whole meal atop this remarkable baking stone.
Fresh Vegetables on the Grill
Fresh Vegetables on the Grill
Stainless Food Loops For Grilling
RECIPE: Tandoori Cauliflower With Mint Chutney
RECIPE: Tandoori Cauliflower With Mint Chutney
Grillng Tips 4-6
Roasted Jalapeno Peppers
Roasted Jalapeno Peppers
Grilling Gadgets
Pepper Rack
STAINLESS CHILI PEPPER
GRILLING RACK
Hot off the grill. Stainless Chili Pepper Grilling Rack from Steven Raichlen lets you roast 18 stuffed chili peppers. Also includes a handy stainless pepper corer. Watch out for those hot pepper seeds!
Garlic Baker
CAST IRON
GARLIC BAKER
Roasting garlic brings out the natural sweetness and complex flavors while mellowing the assertive bite when raw. Roast whole heads right on your grill, perfect for grilled garlic bread! Includes a silicone squeezer.
Kabob Rack
CHARCOAL COMPANION
  NON-STICK KABOB SET
Keep your kabobs neatly on the grill with this non-stick rack that lets you turn your kabobs without having to pick them up. Kabobs have never been this easy! Set includes rack and six 13 " skewers.
Flexible Wire Skewers
Fresh Fruit on the Grill
Fresh Fruit on the Grill
RECIPE: Grilled Banana Satay
RECIPE: Grilled Banana Satay
Grilling Tips 7-9
Grilled-Kissed Pineapple
Shop All Skewers
Cookbook Review
Cookbook Review

Have fun expanding your repertoire of grilling masterpieces!

From all of us at Kitchen Kapers

Kitchen Kapers-Inspiring A Little Homemade Fun In The Kitchen since 1975!

Sign up for our new bi-monthly email newsletter,
Homemade Fun! and stir things up a little!

Like | Follow | Share | Learn | Ask

Kitchen Kapers | 1250 Marlkress Road | Cherry Hill, NJ 08003 | 800-455-5567

Copyright © 2012 Kitchen Kapers/Acorn Advisors.
All Rights Reserved. Reproduction in whole or in part without written permission is prohibited.



GRILL ANYTHING!
It's cooking at its essence - food and fire, and not much in between the two. Whether smoldering or searing, the grill imparts unique flavors while transforming food into something delicious and satisfying for summer eating.

IN THIS ISSUE, we fire up the grill for some fresh bread, tender vegetables, and warm fruits. It's a side of the grill that's less well-known, but just waiting to be explored and enjoyed. Light the grill, and let's go to the outdoor kitchen!

-Breads on the Grill
-RECIPE: Cumin Naan with Grilled Tomato Chutney
-Vegetables on the Grill
-RECIPE: Tandoori Cauliflower with Mint Chutney
-Roasted Stuffed Jalapeno Peppers
-Fruits on the Grill
-RECIPE: Grilled Banana Satay
-Grilled-Kissed Pineapple
-Cookbook Review

Fresh Bread on the Grill
A grill mimics the high, hot temperatures of wood-fired ovens, or traditional tandoor ovens, where bread dough is slapped onto the burning hot sides and cooked in seconds. Thinner breads such as naan, chapati, and pita love the grill. Their thin character translates into fast cooking times. (Thicker, loaf breads require consistent, moderate heat (350˚F) circulating over longer periods of time; those conditions generally require more specialized outdoor ovens than typical grills offer).

Place bread dough directly on a grill grate, or on a baking stone. Place a baking stone in the grill as the grill preheats so that it is nice and hot when you slide on the bread dough.

RECIPE: Cumin Naan with Grilled Tomato Chutney
Fresh bread, hot off the grill! The grill, with its high temperature capabilities, is perfect for making flatbreads like this naan. The dough came together easily, rolled out cooperatively, and was tossed directly on the grill grate. The chutney of grilled vegetables, accompanying the naan, brought fabulous flavor to our table. The chutney was even more wonderful the next day.

Recipes from Fire It Up, More than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Published by Chronicle Books, San Francisco, CA. Reprinted with permission of the publisher. All rights reserved.

Grilling Tips:

(1) Do you aspire to perfect grill marks? Beautiful diamond cross-hatching? Start with a hot grill, place your well-oiled food directly on the grate. Halfway through cooking the first side, rotate the food 45 degrees. Repeat with the other side.

(2) Clean your grill! Today's garlic bread shouldn't taste like yesterday's fish. It's not necessarily fun, but a clean grill will yield better results and last longer. Use the manufacturer's instructions specific to your grill for proper cleaning.

(3) Oil the food and not the grate. Avoid excess smoke, flare-ups, and gummy grates by oiling the surface of your food just prior to grilling. This puts the oil where it's needed and only where it's needed for preventing sticking.

Grilled Garlic Bread - Everyone's favorite! Mix 4 cloves of fresh, minced garlic with 1 stick (8 T.) of softened butter. If you like, add some minced herbs (oregano, chives, or minced shallots). Butter both sides of sliced French or Italian bread. Toast on a medium grill for about 2 minutes per side; tend the grill closely during toasting - it happens quickly!

Pizza on the Grill - A hot pizza stone evenly transfers heat to the pizza crust. Alternatively, pizza grilling experts, Elizabeth Karmel and Bob Blumer recommend shaping your pizza crust to match your grill, grilling the crust over direct heat, then flipping to add toppings. The pizza continues to cook over indirect heat until cooked and the cheeses wondrously melted.

Grilling Gadgets:

Emile Henry Round Pizza Stone - Perfect for the grill or oven, this Flame-Top ceramic stone heats pizza and breads evenly while tolerating high temperatures. Beautiful enough for serving on the table. Keeps food warm off the grill, too!.

Mr Bar-B-Q Hydro Grill Blaster - Designed to easily blast away messy food particles after cooking, this ingenious stainless steel brush lets you steam clean your grill's cooking grid. Just fill with water and squeeze the trigger!

Emile Henry Rectangular Pizza Stone - Emile Henry's Flame-Top rectangular pizza stone has all of the great features of their round stone but offers more cooking versatility. Grill a whole meal atop this remarkable baking stone.

Vegetables on the Grill
Double the flavor of vegetables by cooking them on the grill! This happens in two ways: (1) Similar to oven roasting, grill heat is a dry heat that reduces the water content of vegetables thereby concentrating their natural flavors, and (2) grill smoke and caramelized grill marks impart a desirable outdoor flavor.

Firm vegetables may be grilled directly on the grate, or as large chunks on skewers. Softer, or more fragile vegetables are easily managed with a grill mat or grill basket. Grill asparagus and other long, thin vegetables as skewered rafts. Toss vegetables with olive oil, or another high temperature tolerant oil, salt and pepper, and grill away! For extra flavor, marinate vegetables for 3-4 hours in your favorite marinade prior to grilling.

RECIPE: Tandoori Cauliflower with Mint Chutney

This has to be our new, most favored, cauliflower recipe! Cauliflower florets are first marinated in a fresh, (and super-easy) Tandoori Yogurt Marinade. The large pieces are grilled until perfectly soft and tender. The marinade flavors filling the nooks and crannies of the cauliflower concentrate while grilling. The delicious pieces are served with a fresh mint chutney that compliments the grilled cauliflower to perfection with its piquant profile.

Recipes from Fire It Up, More than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Published by Chronicle Books, San Francisco, CA. Reprinted with permission of the publisher. All rights reserved. Grilling Tips:

(4) Leave fruits and vegetables in larger pieces for grilling, then cut into smaller, bite-sized pieces when cooked. Larger pieces are less likely to fall between the grates, cook more evenly, turned effortlessly, and easier to get on and off the grill.

(5) Use grill surface thermometers to your advantage. The thermometer on a grill lid is not necessarily reflective of the cooking temperature at grate level. Knowing the temperature at the grilling surface will help you judge the cooking conditions and timing.

(6) The same rubs and marinades you use on meat can be enjoyed on vegetables. Experiment with different combinations. Take care not to cross-contaminate rubs or marinades that have contacted raw meat with vegetables that you plan to grill.

RECIPE: Roasted Jalapeno Peppers

We can make a whole meal out of these cheese-stuffed jalapeno peppers! A chile pepper rack makes it all possible on the grill (or in your oven year-round). The rack has perfectly sized holes that hold the peppers upright while providing enough space for the heat to circulate and roast the peppers. Here's the cheese stuffing mixture that we used - it's very welcoming of embellishments and add-ins!

8 oz. cream cheese
8 oz. shredded cheddar cheese
1 lime, juiced (about 2 T.)
2 thinly sliced scallions
1 clove minced garlic
1 tablespoon minced cilantro

Mix together well in a bowl, or in a food processor; chill until firm. Meanwhile, cut off the tops of the peppers, reserve. Core the ribs and seeds from the pepper. (A grapefruit knife with its blunt tip and serrated edge works really well for coring and seeding these small units). Stuff the peppers by rolling a tablespoon of the cheese mixture into a small log; insert into the pepper and press into place. Cap the peppers with their tops, or place a square of bacon or prosciutto over the top. Roast the peppers for about 20 minutes or until the peppers are softened and the cheese has melted to perfection.

We love the petite, baby bell sweet peppers often found at farmer's market or at the grocer. They also fit into the chile roasting rack and offer the less brave eaters a delicious option.

More Grilling Gadgets:

Chili Roaster - Hot off the grill. Stainless Chili Pepper Grilling Rack from Steven Raichlen lets you roast 18 stuffed chili peppers. Also includes a handy stainless pepper corer. Watch out for those hot pepper seeds!

Cast Iron Garlic Baker - Roasting garlic brings out the natural sweetness and complex flavors while mellowing the assertive bite when raw. Roast whole heads right on your grill, perfect for grilled garlic bread! Includes a silicone squeezer.

Kabob Rack - Keep your skewers neatly on the grill with this non-stick rack that lets you turn your kabobs without having to pick them up. Grilling kabobs have never been this easy! Set includes non-stick rack and six 13" skewers.

Fruit doesn't have to be cooked to be eaten, but just like all other foods, grilling produces all new flavor dimensions. What a sweet way to end an all-grilled meal! The natural sugars in fruit quickly caramelize with the grill's heat producing unique flavor compounds that jazz our taste buds.

Grilling fruit is a fast process generally done with the lid open over medium heat. Baste fruit with melted butter, (instead of olive oil), for added flavor and to keep the fruit from sticking to the grate. Grill stone fruits such as peaches, apricots, and plums in halves beginning with the cut side down first. Experiment in autumn with apples or pears stuffed with a streusel mixture of oats, flour, cinnamon, nuts and butter.

RECIPE: Grilled Banana Satay

Bananas become even more of a tropical delight in this presentation! Large chunks of bananas, threaded onto skewers, become warm and soft on the grill. A last minute coating of satay sauce and shredded coconut completes the dish. The sauce melts into the bananas as the coconut toasts to golden brown on its edges. The satay sauce is a sweeter version of peanut sauce than many of its savory counterparts, but still has plenty of chile-induced heat to tickle the tastebuds.

Recipes from Fire It Up, More than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Published by Chronicle Books, San Francisco, CA. Reprinted with permission of the publisher. All rights reserved.

Grilling Tips:

(7) When using bamboo skewers, soak them in water for 30 minutes prior to threading on food. The moisture-laden wood will resist burning during grilling.

(8) A balled up wad of aluminum foil and a pair of long-handled tongs makes a great makeshift grate cleaner. To truly keep your grill clean and in good shape, invest in a quality grill brush.

(9) We've said it before, we'll say it again: grill by temperature, not by time. Use the timing instructions in recipes as guidelines, then keep an instant read thermometer by your side.

Grilled-Kissed Pineapple

We're in the middle of pineapple season right now. Even though they're available year-round, the seasonal selection just seems to taste better, sweeter, more pineapple-y. And, as much as we love pineapple raw, it takes on a whole new dimension when grilled.

Prepare grilled pineapple by removing the leaves and rind. Cut the pineapple lengthwise into 8 spears, remove the tough core portion, and place a skewer lengthwise into the spear. Baste the spears with a sweet marinade of juice from 1 lime and 2 tablespoons of brown sugar. Grill for 2-3 minutes per side or until grill marks appear. Serve as spears, or cut into chunks. A scoop of a vanilla ice cream will pair well with your grilled pineapple.

COOKBOOK REVIEW:

Fire It Up, More than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Copyright 2011. Published by Chronicle Books, San Francisco, CA.

If you're ready to increase your grilling skills and repertoire, this book will be a great guide. The authors believe that great tasting food begins with good, fresh ingredients simply prepared. We're first tutored on grilling basics and nuances in general, then treated to Chapter 2 - How to Build Flavor into Anything Grilled. (This chapter alone is worth the book's price). Dozens of dry rubs, wet rubs, brines, marinades, mops, glazes, and sauces inspire many ways to layer in plenty of flavor. With the basics and flavor magic in hand, the remainder of the book covers all manner of meats, fowl, and seafood in detail. More than a quarter of the book is devoted to grilling vegetables, fruits, dairy, breads, sandwiches, and desserts. We especially appreciated the global flair and flavors that typify many of the recipes definitely, a welcome change from standard hamburgers and hotdogs. We think you'll easily find more than a summer's worth of delicious grilling with this cookbook at your side.

Have fun expanding your repertoire of grilling masterpieces!

Copyright © 2011 Kitchen Kapers/Acorn Advisors All Rights Reserved. Reproduction in whole or in part without written permission is prohibited.
Facebook - Stay Connected with KitchenKapers! Company Info Store Locations Careers In The News Homemade Fun! Newsletter Contact Us Shipping Info Security & Privacy FAQ's Return Policy Gift Registry Recipes & Tips Cooking Classes Store Events Special Offers Kapers Blog Holiday Catalog