Friday, May 24, 2019

Grilling Dessert



LISTEN TO THE PODCAST To be specific, a fresh grilled fruit dessert that's the perfect end to any cookout. Jamie Purviance, who wrote the cookbook Weber's Ultimate Grilling, stopped by Tonia's Kitchen to talk about a simple, fresh but incredibly delicious grilled pineapple and blueberry dish. Jamie told Tonia it's a point of pride to do an entire multi-course dinner on the grill, and this certainly helps finish things off. You can use a little rum to give it a kick. People at your party will be amazed at how it tastes!


12 ounces fresh blackberries (about 2 2/3 cups), plus a handful more for garnish (optional)
1 tablespoon sugar
1 tablespoon water or rum
1 teaspoon fresh lemon juice
2 tablespoons raw shelled pistachios (optional)
4 peeled, fresh pineapple slices, each 1 inch thick and cored
Canola oil
4 large fresh mint leaves, very thinly sliced (optional)

1.
In a food processor combine the berries, sugar, water, and lemon juice and puree until smooth.  Do not overprocess or you’ll break up the tiny seeds, which can be bitter. Using a rubber spatula, force the puree through a fine mesh sieve set over a bowl. Discard the seeds. Cover and refrigerate until ready to serve

2.
If using the pistachios, in a small skillet over medium high heat, stir the pistachios until they are lightly toasted, 1 to 3 minutes. Transfer to a cutting board, let cool, and then chop finely. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3.
Cut each pineapple slice into six equal chunks and thread them onto four skewers, dividing them evenly and making sure the flat side of each chunk faces out for optimal grill marks. Brush the pineapple chunks lightly with oil.

4.
If using bamboo skewers, cut eight small pieces of heavy duty aluminum foil. Wrap each piece around the ends of the skewers so they don’t burn while grilling. Brush the cooking grates clean.

5.
Place the skewers over direct medium heat and grill, with the lid closed, until the pineapple is well grill marked and warm, 5 to 10 minutes, turning a couple of times to mark both sides. Remove from the grill.

6.
Serve the skewers with the blackberry sauce. Top with the whole blackberries, if using, and sprinkle with the mint and pistachios, if using. Serve right away.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Thursday, May 23, 2019

Grilled Cauliflower with an East Asian Flavor




LISTEN TO THE PODCAST
Is there really such a thing as grilled cauliflower? When it's in the skilled hands of Grillmaster Jamie Purviance, you bet! Jamie, who wrote the cookbook Weber's Ultimate Grilling, stopped by Tonia's Kitchen to help ring in the summer grilling season, and talk about a delicious side. His cauliflower has a slight east Asian flavor with a Tandoori Crust. He told Tonia that's made up of yogurt and spices. It's interesting, because the Cauliflower takes on the look of a cake, thanks to the golden color it gets from roasting on the grill. 


Tandoori Crust

1/3 cup chopped yellow onion (½ small onion)
3 garlic cloves
2 tablespoons fresh lemon juice
¾ cup plain whole milk or low fat Greek yogurt
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground turmeric
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 head cauliflower, about 1 ¾ pounds Canola oil Herb Chutney
1 cup packed fresh cilantro leaves and tender stems
1 cup packed fresh mint leaves
½ small yellow onion, cut into chunks
1 tablespoon fresh lemon juice
1 small green chile pepper, such as serrano, seeded
1 tablespoon peeled, finely grated fresh ginger (
½ by 2 inch piece)
2 garlic cloves, smashed
1 teaspoon kosher salt
1 cup plain whole milk or low fat Greek yogurt

1.
Prepare the grill for indirect cooking over medium heat (350° to 400°F). In a food processor combine the onion and garlic and pulse until finely chopped. Add the lemon juice, yogurt, and all the spices and puree until fairly smooth, stopping to scrape down the bowl as needed

2.
Turn the cauliflower stem side up. Insert a small, sharp knife about ½ inch away from the stem and cut around the stem on a diagonal to remove it in one piece. Trim away any remaining leaves and discard them with the stem.

3.
Lightly oil a 10 inch cast iron skillet large enough to hold the cauliflower. Place the cauliflower, stemmed side down, in the skillet. Slather the yogurt mixture all over the cauliflower (some will run into the pan bottom, which is fine).

4.
Drain the wood chips, scatter over the coals or add to the smoker box of a gas grill, and close the lid. When smoke appears, grill the cauliflower in the skillet over indirect medium heat, with the lid closed, until a knife slides easily into the center and the crust is nicely golden brown, 50 to 70 minutes.
5.
If the cauliflower is browning too deeply, tent it with aluminum foil. Using a wide metal spatula, transfer the cauliflower to a platter, leaving behind any scorched sauce in the pan (it will taste bitter).

6.
While the cauliflower is cooking, make the chutney. In a food processor combine all the
ingredients except the yogurt and pulse until very finely chopped, stopping to scrape down the bowl sides as needed. Add the yogurt and puree until fairly smooth. To serve, cut the cauliflower into wedges. Serve warm with the chutney.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Wednesday, May 22, 2019

Steak Done Right!





LISTEN TO THE PODCAST
And not just any steak, we're talking Porterhouse! Just in time for the Memorial Day weekend, we at Tonia's Kitchen are proud to present steak, like it should be done.
Jamie Purviance, who wrote the cookbook Weber's Ultimate Grilling, told Tonia the best way he knows how to grill this porterhouse, is by combining many of the ingredients of a sauce he uses on the cutting board, which is why it's called Board Sauce. Follow this recipe and find out how flavorful steak can actually be!

2 well marbled, top quality porterhouse steaks, each about 1 pound and 1¼ to 1½ inches thick
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt

BOARD SAUCE
2 small shallots, about 2½ ounces total, minced (generous
1/3 cup)
2 tablespoons capers, rinsed, drained, and finely chopped
Finely grated zest of 1 lemon
¼ cup finely chopped fresh basil leaves
1 teaspoon minced fresh rosemary leaves
2 tablespoons high quality extra virgin olive oil
1 tablespoon balsamic vinegar, preferably 10 years old
1 teaspoon ground black pepper, divided

1.
Place the steaks in a single layer on a baking sheet and pat dry with a paper towel. Rub the oil into both sides of the steaks and then season them evenly with the salt. Let stand while you prepare the board sauce and the grill.

2.
Arrange all the board sauce ingredients, including ½ teaspoon of the pepper, in a pile in the center of a large cutting board, putting the oil and vinegar in the center of the pile. Let the pile stand while you preheat the grill and grill the steak, or for up to 1 hour.

3.
Prepare the grill for direct and indirect cooking over medium high heat (400° to 450°F). Brush the cooking grates clean.

4.
Grill the steaks over direct medium high heat, with the lid closed, until cooked to your desired doneness, 10 to 12 minutes for medium rare (125° to 130°F), rotating and turning the steaks once or twice. To cook the steaks longer, slide them to the indirect heat side of the grill.

5.
Meanwhile, use a wooden spoon to mix the sauce ingredients together gently on the board into a juicy, chunky mixture

6.
Spread the board sauce into a layer large enough to accommodate both steaks side by side.

7.
Use tongs to transfer the steaks to the cutting board, laying them flat on the sauce. Season the tops with the remaining ½ teaspoon pepper.

8.
Use the tongs to move the steaks around so they pick up some of the sauce flavorings, then turn the steaks over. Let rest, uncovered, for 3 to 5 minutes.

9.
Cut the meat away from the bone

10.
Next, cut the meat across the grain into ¹/³inch thick slices. As you cut the meat, turn each slice back and forth in the board sauce until it is nicely coated with the flavorings. Season with salt and pepper if needed and serve right away.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.