grill centric

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Grill CENTRIC 86 sophisticated living LOU_July Aug 09.indd 86 6/17/09 2:09 PM

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Summer Grilling

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Page 1: Grill Centric

GrillCentriC

86 sophisticated living

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Page 2: Grill Centric

Homo erectus is said to have mastered the use of

fire around 500,000 B.C. In subsequent millennia, the

primitive act of roasting meat over an open fire has evolved

into a culinary art form uniquely expressed among cultures

around the globe. In the Unites States, the sizzle of meat

on the grill is a quintessential component of a steamy

summer afternoon.

For nearly a century, USDA Prime and USDA Choice

beef, lamb, pork, poultry, bison and veal from Louisville-

based Robinson’s Prime Reserve has been served at award

winning restaurants, flown to remote venues for events by

world-renowned chefs, and served to six U.S. presidents.

The company recently set grillmeisters’ tongues wagging

around the world with news that their hand-carved, hand-

selected meats are now available for purchase on-line

(www.robinsonsprimereserve.com). Making their products

available en masse doesn’t mean they’ve compromised on

quality; each cut maintains the perfect lean-to-fat ratio.

Written by: Bridget Williams Photography by: Eric Williams

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�Robinson’s beef rib eye steaks and

lamb chops served as the focal point for a

recent grill-centric dinner. To complement

the simple summer menu, served on

Match Convivio tablewear, Boston’s Floral

Couture selected a casual arrangement

of white hydrangeas, peonies and lilies

displayed in mason jars for placement on a

weathered table fashioned from remnants

of an old tobacco barn. sl

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Page 5: Grill Centric

taste the difference

CONTEMPORARY LOUNGE,OUTDOOR DINING,LUNCH + DINNERWEEKENDS TILL 11:30 P.M.SUNDAY – THURSDAY TILL 10:30 P.M.

An “award winning” contemporary Chinese Bistro serving lunch

and dinner.

Private and corporate dining avaialble. Reservations recommended.

Exit I-64 at Grinstead DriveRight on Lexington Road

2269 LEXINGTON ROAD

www.augustmoonbistro.com

502.456.6569

am_ad0705.indd 1 6/12/07 2:04:36 PM

Serves 4

4 large ripe tomatoes4 thick slices country bread, preferably sourdough2 garlic cloves, halvedExtra virgin olive oil, for sprinklingSea salt and freshly ground black pepper

Roughly chop the tomatoes and season with salt and pepper

To make the bruschetta, grill the bread on both sides until lightly toasted. Rub the top side of each slice with the cut garlic, and then sprinkle with olive oil.

Spoon the tomatoes over the bruschetta and sprinkle with more olive oil. Serve immediately.

1 traditional Peasant tomato and Garlic Bruschetta

Serves 4

½ cup shelled walnut halves2 tablespoons clear honey¼ teaspoon cardamom4 ripe but firm pears2 tablespoons sugar, for dusting4 oz blue cheese

Put the walnuts into a skil let, add the honey and cardamom, and cook over high heat until the honey bubbles furiously and starts to darken. Immediately pour the mixture onto a sheet of waxed paper and let cool.Peel the nuts from the paper and set aside.

Preheat the grill. Using a sharp knife, cut the pears into quarters and remove and discard the cores. Cut the pear quarters into thick wedges. Dust lightly with sugar and cook over medium-hot coals for about 1½ minutes on each side. Pile the pears onto slices of toast, sprinkle with the walnuts and serve with the blue cheese and a glass of dessert wine.

4 Grilled Pears, Spiced Honey, Walnuts & Blue Cheese

Serves 4

12 rib lamb chops. Each 3-4 ounces, 1" thick¼ cup extra-virgin olive oil2 lemonsSalt and freshly ground black pepper, to taste3 tablespoons Herbes de Provence

Arrange the chops in a nonreactive baking dish just large enough to hold them in a single layer. Combine the olive oil and the juice of one lemon, whisk to blend. Set half aside for basting. Brush the chops on both sides with the remaining olive oil mixture and season with salt and pepper. Sprinkle the chops with 2 tablespoons of the Herbes de Provence and marinate for 10 minutes.

Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Arrange the chops on the hot grate and grill, turning with tongs, about 4 minutes per side for medium-rare. As they cook, baste.

Transfer the chops to a platter and season with the remaining Herbes de Provence. Serve at once, accompanied by the remaining lemon, cut into wedges.

2 Grilled Lamb withHerbes de Provence

Makes about 12-15 portions

6 ½ oz. bittersweet chocolate, roughly chopped1 ½ sticks unsalted butter1 2/3 cups sugar1 cup all-purpose flour3 eggsConfectioners’ sugar, to decorate

Preheat the oven o 325° F. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.

Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth.

Spoon the dough into the prepared baking pan and bake in the preheated oven for about 30-35 minutes, or until flaky on the top but still soft in the center. Be careful not to over bake. Let cool completely before dusting with confectioners’ sugar to decorate.

3 traditionalBrownies

SourcesRibeye Steaks and Lamp Chops – Robinson’s Prime Reserve – robinsonsprimereserve.comMatch Convivio tablewear and 12” Roman centerpiece – Dover House Mercantile – 502.899.1699Floral Arrangements – Boston’s Floral Couture – 502.540.0066 - bostonsfloralcouture.comOlive Wood Laguiole Steak Knives – L.V. Harkness & Co. – 866.225.7474, lvharkness.comShun Higo Nokami Folding Stainless Steel Steak Knife – Williams Sonoma – williams-sonoma.comPewter Mint Julep Cups – Merkley Kendrick Jewelers – 502.897.3923 – mkjewelers.comLouis Ghost Armchairs – Design Within Reach – dwr.com

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Adapted from Maxine Clark’s Italian Kitchen, 192 pages, Ryland Peters & Small, rylandpeters.com

Adapted from The Hummingbird Bakery Cookbook, 144 pages, Ryland Peters & Small, rylandpeters.com

Adapted from Lazy Days and Beach Blankets: Simple alfresco dining with family and friends, 176 pages, Ryland Peters & Small, rylandpeters.com

Adapted from The Barbeque Bible by Steven Raichlen, 556 pages, Workman Publishing Company, workman.com

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