Jul 3, 2009 8:35 am US/Eastern
Summer Grilling Tips From Chef John Kuropatwa
PHILADELPHIA (CBS 3) ―
Chef John Kuropatwa from Spigola Ristorante offered up some recipes and grilling tips for this holiday weekend.
Grilled Fruit Salad
Pineapple, Strawberries, & Peaches over mixed greens with a Blueberry vinaigrette
1 Pineapple – cleaned and cut into rings ½ pint Strawberries cut in half
2 Peaches cut into thick slices
8 oz. Spring Mix
Take all fruit and place on a hot clean grill. Sear fruit on both sides, approximately 2 minutes each.
For the Vinaigrette:
1 Pint Blueberries
½ C. Sugar
½ C. White Balsamic Vinegar
1 C. Oil
Combine blueberries and sugar in a food processor or blender. Puree the berries until smooth and add the vinegar. Blend to combine. With the processor running, add the oil in a slow stream to emulsify.
Assemble the salad by pouring 2 oz. of dressing down the sides of the bowl. Place spring mix into bowl and toss well. Remove the spring mix to a serving bowl. Place the grilled fruit into the mixing bowl and toss with 1 oz. of the dressing. Arrange the grilled fruit on top of the spring mix and serve.
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Grilled Lobster with Tarragon and Tabasco Lime Butter
1 ½ - 2 lb. whole lobster
1 lb. butter
4 oz. Tabasco
¼ C. fresh Tarragon
4 oz. freshly squeezed lime juice
Place the butter in a small saucepan and melt over medium heat. Add the Tabasco, Tarragon, and fresh lime juice and simmer for 5 – 8 minutes until the flavors have infused into the butter. Set aside.
Prep the lobsters by inserting a knife in the back of the head, and splitting the lobster in half. Crack the claws. Place the lobster, meat side down, on a hot grill. Cook for 6-8 minutes. Turn lobster halves over and cook shell side down for another 6-8 minutes, basting the lobster meat with the melted butter mixture while grilling. Remove lobster halves from grill and arrange on serving platter with fresh tarragon and parsley. Serve the remaining tarragon butter in ramekins on the side.
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Grilled Bone-in Ribeye Steak
36 oz. bone-in rib eye steak
For the Rub:
2 oz. Cayenne Pepper
2 oz. Garlic Powder
2 oz. Onion Powder
2 oz. Smoked Paprika
For the Oil-herb mixture:
1 C. Olive Oil
4 cloves fresh garlic – chopped
4oz. chopped Thyme
4 oz. chopped Rosemary
Mix all of the spices for the rub together. Rub the mixture into the steak and allow to rest in the refrigerator for a few hours or overnight.
When the steak has finished resting, sprinkle with salt and pepper, and a bit of olive oil. Place the rib eye on a clean, hot grill and cook to the desired temperature.
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Spigola's Grilling Safety Tips
Grilling is a Great Summer Pastime, Safety is Key
Watch the grill placement. Where the grill is placed is very important to having a safe grilling experience. It should be away from anything flammable and a minimum of 10 feet away from any structures, such as houses, porches, etc. Also, always be sure that the area is well-ventilated.
Keep safety tools around. While grilling it is always a good idea to keep a fire extinguisher within reach, just in case things get out of hand. It is also helpful to have a spray bottle of water nearby that you can use to help keep the flames under control.
Know your grill. It is always a good idea to read the owner's manual for any grill. The more you know about how it works, the safer your grilling experience will be. Along these lines, only use grills designed for specific areas. For example, never take an outdoor grill indoors to use.
Ensure grill stability. We've all seen wobbly grills, which can be a real safety hazard. Make sure that your grill is stable and won't easily be tipped if it is bumped or the wind picks up.
Protect your body. To minimize risks to your hands and arms, always use long-handled utensils when grilling. This will help avoid any burns from splatters.
Keep the area clear. Barbecues are often a time when kids are running around and people are mingling. It is important to keep the grilling area free of traffic in order to avoid accidents.
Let it cool. Before you move the grill make sure it has completely cooled. Moving hot grills could be dangerous, especially if you hit a bump and hot sparks fall out.
Grill inspection. If you haven't used the grill in a while, especially with a gas grill, inspect the tubes and hoses for any leaks, cracks or blockages caused by debris. If repairs are necessary, you should take it to an LP gas dealer to have it repaired, rather than trying to do it yourself.
Stick around. Always stay around the grilling area when you are barbecuing. It is a safety hazard to leave a grill unattended.
Follow food safety guidelines. When it comes to grilling, it is important to cook the food thoroughly and then keep it hot afterward, until eaten. According to the USDA Food Safety and Inspection Service, here are safe minimum internal temperatures:
Whole poultry: 165 °F
Poultry breasts: 165 °F
Ground poultry: 165 °F
Hamburgers, beef: 160 °F
Beef, veal, and lamb (steaks, roasts and chops):
Medium rare 145 °F
Medium 160 °F
All cuts of pork: 160 °
After cooking meat and poultry on the grill, keep it hot until served — at 140 °F or warmer.
Related Link:
http://www.spigola.net/
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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