Tag Archives: grilling

Summer Grills & Thrills in Aspen

Don’t you just love sweet and juicy July watermelons? 
I do, especially with Patron Tequila and a little jalapeño.


Welcome to the 2013 Food & Wine Classic in Aspen.
Did I mention wine?
And in fact wines from all over the world ready to be discovered.
Let’s start with a party celebrating Wines of Spain.
Now let’s start eating…..

I know it’s out of focus. I was getting kind of excited.
……..and eat some more.



What I learned from the pros in Aspen.
Fire up the grill and prep the fresh produce – it’s summer time!!!

Summer meals with a bounty of salads, just picked vegetables, fruit based desserts, seafood and lean meats serve up the delicious and nutritious win-win of taste and health.  Many recipes are as easy as sliced tomatoes topped with basil, a swirl of olive oil and a sprinkling of sea salt. 

But, food fans gathered to acquire savvy secrets from celebrity chefs at the 2013 Food & Wine Classic in Aspen learned that what can look like a no-brainer actually takes some thought.

Rub, Season or Marinade?

A steak recipe or menu description may include the word ‘rub’ to describe the coating of herbs and spices added to meats but, Texas chef Tim Love warned the crowd at his cooking class, “Don’t rub it in!”  
Love, executive chef and owner of the Lonesome Dove Western Bistro in Fort Worth, explained that rubbing a mixture of spices, salt and often sugar into the meat can create an undesirable crust, “They tell us rub it so we rub it. But we want to leave the pores open. Rubbing will close the pores of the meat. Then the meat won’t taste like the crusted seasonings because it stays on the outside.”  So, a rub isn’t really a rub, it’s a seasoning to spread on lightly.  

Chef Tim Love with fans at the 2013 Food & Wine Classic in Aspen

 

For leaner cuts of beef, such as a flank steak, Love recommends a soy sauce based marinade to help tenderize, “It breaks down the connective tissue.” But, he advised against using it on expensive cuts of beef, “They’re already tender and the soy sauce will actually take away the velvetiness of high dollar steaks.”


Food and Wine Classic in Aspen goes from dawn to dusk and into the night.

Veggie Master

There’s something mesmerizing about watching a skilled athlete or musician perform with ease. 
Claudine and Jacques Pepin share secrets and sips with their foodie fans
The same thing can be said of witnessing cookbook author and TV food personality Jacques Pepin slice an onion or peel as asparagus spear. “We’re in awe,” I overheard a fan exclaim while attending Jacques Pepin’s cooking class with daughter Claudine called Techniques to Create a Great Meal.  “He makes it look so easy, “ says daughter Claudine who adds, “He is the food whisperer.”  In less that forty five minutes the elder Pepin slices, dices, chops, stirs, whips, and whirs his way through a dozen different techniques and ends up with a roasted chicken, quick cured herbed salmon, a mayonnaise, a grapefruit segment salad and a tomato rose.  All while drinking Champagne.  (Well actually Gruet sparkling wine from New Mexico.) 

Watch the hands of the maestro, Jacques Pepin season raw salmon for a fast cure. 
“It’s a question of practice,” says Pepin who’s been a headliner for the Food & Wine Classic for many of its 31 years in Aspen. “A sharp knife is important of course but did you know that when you slice an onion with a sharp knife there are less fumes?” Another veggie prep tip- lay asparagus flat on a cutting board and use a vegetable peeler to trim off the tough exterior flesh at the end of the spears. And don’t toss vegetable trimmings. Pepin keeps an empty milk carton in the freezer and adds bits and pieces, “Keep pressing it down, adding more, pressing it down and when it’s full you can make a wonderful vegetable stock.” Cooking class in your own kitchen: Jacques Pepin’s cookbook, “Essential Pepin” includes a DVD demonstration of culinary techniques.

Lexus dressed for Aspen chic
Basil on the Grill?

 Tim Love’s meat centric cooking class on best ways to season for the grill, did allow for a little dinner time diversity when he tossed in a shrimp recipe, “Eating seafood in Texas is like being a vegetarian! But, shrimp of all seafood does love a rub.” He even grilled some fresh basil to finish the dish. “Charred basil is fantastic. So is asparagus. Yes, I’m going to talk about vegetables. I don’t want to shock people.”
Another kitchen tip from Love, think of onions as another way to add heat to a dish.

And use your grill pan to create a mélange of vegetables. Slice potatoes so they grill as quickly as other veggies on the fire.  Love’s cooking demo drink of choice? Tequila shots at 10am. And all that after he ran the Food & Wine Classic 5K run, “Check with me at 5pm today and I’ll either be a hero or a zero!”

We say hero, Tim. And in your cute words, “Damn Skippy!”

OK Foodie Fan Time!
Guess which celebrity chef these gals are excited to see?

And my friend Liz McDermott, wanted to show her son Ford just how cool she is by posing with Ford’s favorite chef Andrew Zimmern.
And look a Thomas Keller sighting! He is as gracious as he is talented.

Ok the camera was shaking a bit. I think he’s actually taking photos of his dish, a creation of raw seafood.
No not Rocky Mountain Oysters in Aspen, this time.

As long as we’re having some fun. How about a musician in the tasting tents? 
Guitarist from Train

Woody Creek potato vodka is new this year, distilled just outside of Aspen near, you guessed it,
Woody Creek.  How about a sample? Gondola ride sized. 

New eatery in Aspen, Above the Salt.
New foods, new flavors, new wine adventures and new friends at the 31st Food & WIne Classic in Aspen.
Lindsay Feitlinger, Liz Moore McDermott, Carolyn O’Neil, Bridget Daley McDermott and
I don’t know who that guy is.

Congratulations Food & Wine Magazine for another great June weekend in Aspen.
Publisher of Food & Wine, Chris Grdovic Baltz salutes Devin Padgett, special events producer
for the annual party for 5000 food and wine lovers. 

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All Fired Up for Memorial Day!

 

While charcoal and gas fed flames burn brightly year round in restaurant kitchens, Memorial Day weekend signals the official start of the summer grilling season. 

This year everything from wagyu beef to watermelon is hitting the grill….is that cabbage? 
Joys Dubost, Phd, RD is a joy and did you know she’s a competitive ice skater?
 “Grilling is one of the most popular preparation methods in restaurants,” says registered dietitian Joy Dubost of the National Restaurant Association, “ It’s partly because of its appeal to health-conscious consumers and its impact on enhancing the flavor of food items.”  Hey, we love a win-win for taste and health!

All Fired Up


At newly opened King + Duke restaurant in Buckhead, the dining room features a showcase of open hearth cooking where hickory wood fires are expertly tended by chefs grilling octopus, steaks and artichokes over high heat on one grill; while slow roasting chicken, rabbit and beets over calmer embers. 
See the steering wheel things? They rotate the grill up and down. 
Using what looks like a steering wheel, grates can be raised or lowered over the fires to control the heat applied to the food.  The menu describes the North Georgia Brook Trout as “boy scout style” which means sautéed in a cast iron pan over the fire. Carrots, kale, eggplant, scallions and the vegetables for ratatouille are roasted on the hearth.  King + Duke chef and restaurateur Ford Fry says, “Our executive chef Joe Schafer even makes his own charcoal. Just about everything is cooked over the fire here. It’s an art and a science but the flavors are worth it. ”  
King + Duke has really cool chairs, too.
Beverage director Lara Creasy even uses fresh grilled pineapple to make King + Duke’s Pisco Punch. 

Why Grilling’s Healthy

Grilling foods is considered a healthy cooking technique for a few reasons. Excess fats drip off of meats lowering the total fat and calorie content; the fire concentrates flavors and adds textural contrast so small portions are satisfying and the high heat caramelizes natural sugars in fruits and vegetables making them taste a bit sweeter.

Registered dietitian Katie Sullivan Morford, author of the blog Mom’s Kitchen Handbook, says there’s some concern about carcinogens in grilled meats and poultry, “The key is to avoid burning and charring. Some research has found that using marinades as well as serving meat with antioxidant-rich vegetables helps offset the damage.”
To over charr is to err when grilling. 
 Take these precautions and grilling can be one of the tastiest and healthiest ways to cook.

Bigger Can Be Better

This is a Porterhouse Steak. It’s a strip steak on one side of the bone and filet mignon on the other. 
While ordering a petit filet may seem like the smart menu choice for weight conscious diners, chef Dave Zino of the National Cattlemen’s Beef Association suggests a new twist on portion control, “Why not order a larger steak for ‘planned overs’ in mind? Restaurant steaks are high quality beef and they’re fired at temps consumer grills can’t reach so are more flavorful.” 
Chef Dave Zino knows a lot about beef. 
Considering price per ounce on the menu, larger cuts are often more economical. Ask the server to box up the portion you want to take home, enjoy the portion you want for dinner and the next day you can make a sliced steak salad or sandwich for lunch.  Tasty tip from Dave: Enjoy leftover grilled meats cold because reheating can create an undesirable ‘warmed over flavor’ and make them less tender.

Carolyn O’Neil, MS RD is the co-author of Eating Healthy and Being Fabulous! You can email her at carolynoneil@aol.com

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