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Summer Grilling
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GrillCentriC
86 sophisticated living
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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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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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