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| Products Recipes & Tips Gallery |
| JUNE 2018 |
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| What better way to celebrate Dad than firing up the grill and sharing a meal? This issue features three simple recipes that promise incredible flavor regardless of your grilling skills.
The meal begins with an appetizer tailor-made for the month of June: Grilled Peaches with Burrata, Thai Basil and Chile-Infused Honey. For the main dish, lobster tails are topped with a delightfully unexpected Ginger Grapefruit and Pink Peppercorn Butter. Grilled Rapini with Truffle Vinaigrette and Fried Shallots makes a perfect side that could not be easier to prepare.
Happy Father’s Day from all of us at Kalamazoo.
Cheers,
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| Grilled Peaches with Burrata, Thai Basil and Chile-Infused Honey Sometimes the simplest combination of ingredients can make for the most memorable dishes. That is definitely the case here, with each perfect bite combining sweet, spicy, herbaceous and creamy elements. |
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| Grilled Lobster Tails with Ginger Grapefruit and Pink Peppercorn Butter Cooking food directly in the glowing embers of a charcoal fire is a technique we first learned from Steven Raichlen, but this recipe simplifies the process by starting the tails on the grill grates to sear the meat. We then finish the lobsters in the embers and top them with a brightly flavored compound butter. |
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| Grilled Rapini with Truffle Vinaigrette and Fried Shallots The heat of a hot grill takes some of the bitterness out of the rapini to create a wonderful salad. Torn pieces of crusty bread and crispy fried shallots add a savory and salty crunch while truffle oil amps up the earthy flavor in this side dish worthy of your dinner table. |
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| Last-Minute Gifts for Dad No matter how your Dad likes to grill, we have accessories to take his skills to the next level! Our Quebracho Charcoal offers intense dry heat outlasting other lump charcoal. The Steak Champ Thermometer makes sure his steaks and chops are cooked to perfection. And our Grilling Gloves give Dad the protection he needs for ultimate live fire grilling. |
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