Jul 5, 2009 12:21 pm US/Eastern
Chef John Kuropatwa's Grilling Tips
PHILADELPHIA (CBS 3) ―
Chef John Kuropatwa of Spigola Ristorante stopped by CBS3 studios to share some of his summer grilling tips.
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.
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.
36 oz. 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.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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