Summer Guide: Get Grilling!
Grilling Eats & Needs
'Tis the season for cooking outdoors!
To get you inspired for your next cookout, Chef Tom Stukenborg shares a few of his favorite recipes and tools for the grill.
Grilled Red Snapper
Red snapper, scaled, cleaned and gills removed
Kosher salt and coarse black pepper
Meyer lemons, sliced
Cut snapper from tail to head to form cavity for stuffing. Sprinkle with salt and pepper. Stuff with rosemary, parsley, and lemon slices. Spray basket with olive oil to avoid fish sticking to grates once grilled. Place fish in basket, making sure it is securely closed. Grill 12-15 minutes, rotating every 3-4 minutes. Cut into fish to make sure it is completely cooked through. Cooking time is dependent on size of fish.
Grilled Strawberry S'mores
Strawberries, sliced in rounds
Grill strawberries on both sides (charring to your preferred taste). Toast marshmallows and place on graham cracker with chocolate bar. Top with grilled strawberry. Drizzle with balsamic glaze
New West KnifeWorks “G-Fusion Santoku Chef Knife.” The Santoku chef knife is a "Jack-of-all-trades" kitchen knife for both the home and professional kitchen. The dimple grinds on the Santoku chef knife make it easier to slice meats and vegetables paper thin. They also keep food from sticking to the side of the blade. Remember to always keep your knives sharp for best results.
With the Charcoal Companion Rectangular Grill Basket with Rosewood Handle you can grill anything–burgers, vegetables, steaks, fish, and more–with ease. The basket is made of heavy gauge, non-stick coated metal. The top is height adjustable to accommodate varying thickness of food, making it perfect for tuna steaks.
Pros call it a fish spatula. Favored for its flexible 6-inch surface, metal spatulas can flip fish filets, pancakes, and fried eggs in one piece.
When it comes to tongs, it’s important to invest in a durable pair. These can be purchased at any kitchen supply store.