Posted May 20, 2015

Grilling Tips and Recipes From Our Chefs

Eat + Drink CHI MIA PHX SF DC

Grilled Peaches

When you think grilling, do visions of steaks and kebabs dance through your head? Well, it’s time to shake off the charcoal dust and get a wee bit more original with your next barbecue menu. Prong-wielding chefs around the country have out-of-the-box grilling ingredients on their grocery lists this summer. We’re talking plump peaches, tropical pineapples, Japanese-style hot dogs, and sandwich fixings that turn PB&Js on their head. Here are some pro grilling tips, tricks and recipes from a few of our Kimpton chefs to help you become a true grilling guru.

Cocktails

Saffron

Bar Manager Kevin Diedrich, BDK Restaurant & Bar, San Francisco

Ingredients (one serving):
1½ ounces saffron-infused Del Maguey VIDA mezcal

Saffron Cocktail.jpg

1½ ounces charred pineapple

¾ ounces Campari

½ ounce agave syrup

½ ounce lime juice

For saffron-infused mezcal:
For a 750ml bottle of Vida mezcal, use 1 tablespoon of saffron. Let the mixture sit for 24 hours and then strain.

Directions:
Shake ingredients together and strain into a sour glass. Garnish with a pineapple leaf and charred pineapple.

Smoking Peach!

Bar Manager Kevin Diedrich, BDK Restaurant & Bar, San Francisco

Kevin Diedrich

BDK’s Kevin Diedrich

Ingredients (one serving):
1 ounce grilled-peach infused bourbon

1½ ounces Dry Sack sherry

¾ ounces lemon juice

½ ounce honey

For grilled peaches:
Halve peaches, leaving the pits in. Grill for about two to three minutes or until slightly charred. Infuse the slices in bourbon for three days and then fine-strain.

Directions:
Shake ingredients together and pour in a rocks glass. Garnish with a fresh peach slice.

Appetizers

Grilled Salad

Iceberg wedges and hearts of romaine are perfect for the grill. Lightly grilling the greens elevates it beyond a typical starter salad, and your dinner guests will be oohing and ahhing over the presentation.

Grilled peaches are also summertime gems. The grilling process breaks down and helps caramelize the natural sugars. You can toss them with oil first or just put them directly on the grill, pit side down. When they’re done, the skin will start to peel away. Serve them right off the grill with thinly sliced prosciutto, burrata and a crunchy baguette.

— Executive Chef Sean Currid, Blue Hound Kitchen + Cocktails, Phoenix

Mains

Steak Marinade

Marinade your proteins prior to grilling. I recommend 12 to 24 hours, depending on the protein, flavor profile and marinade. Wood grills will add additional flavor to the product when being cooked. Also, make sure to avoid oily vegetables or proteins as they’ll easily get a burnt flavor.

— Executive Chef Wolfgang Birk, Area 31, Miami

PB&J (Pear, Brie and Blueberry Jam) Grilled Cheese

Executive Chef Roger Waysok, South Water Kitchen, Chicago

PB&J Grilled Cheese

Ingredients (one serving):
4 slices Brie cheese

½ pear, sliced

2 tablespoons blueberry jam

2 slices whole-wheat bread

2 tablespoons butter

Directions:
Evenly spread blueberry jam over one side of each piece of bread. Put the Brie on top of the jam and place the pear slices on the cheese. Heat butter in a skillet or grill on medium to low heat. After the butter has melted, add the two slices of bread and cover the pan to allow the cheese to melt. When cheese is melted and the bread is golden brown, flip one side on top of the other and remove from the pan.

Tokyo Dog

Executive Chef Yo Matsuzaki, Zentan, Washington, D.C.

Chef Yo Matsuzaki

Ingredients:
1 pound ground pork belly (or ground pork)

2 pounds ground chicken thigh (or ground chicken)

5 garlic cloves, grated

1 tablespoon ginger, grated

3 tablespoons teriyaki sauce

1 big pinch each, salt and pepper

1 egg

½ cup panko (Japanese-style bread crumbs)

12 hot dog buns

Optional Toppings:
Shredded cabbage, thinly sliced jalapeño or shisito peppers, fresh cilantro, furikake rice seasoning, Kewpie mayonnaise, pickled cucumbers, and karashi (or Dijon) mustard

Directions (12 servings):
In a large bowl, mix all of the sausage ingredients together. Make a 4-ounce meatball and hand-roll into a 12-inch long sausage shape. Repeat until you make 12 hot dogs, then place them in the refrigerator for 30 minutes to let the shape set.

Pre-heat your grill and get your toppings prepared. Place the hot dogs on the grill and cook until done (about 8-10 minutes). Alternatively, use a pre-heated oven at 400 degrees for 8-10 minutes. Let the hot dogs rest for a few minutes and lightly grill the buns. Place hot dogs in the buns and garnish with toppings of your choice.

Photos: Grilled Peaches — Mike McCune/Flickr; Marinade — Jeremy Keith/Flickr; Saffron — Eric Wolfinger

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One Comment

  1. Marcella David says:

    These look great, I look forward to trying them.