1C • FARRAGUTPRESS THURSDAY, JUNE 19, 2014
Grill it right Chef Walter Lambert offers advice
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COURTNEY SUCH csuch@farragutpress.com
Firing up the grill for summertime meals will either bring excitement to the grillmaster of the household or anxiety to those who prefer the oven. But Chef Walter Lambert likes to remind people that turning the knob on the grill can create results that are enjoyable to all of those hungry people crowding around the table, especially on Independence Day. “You know, there are not many things on the grill that you do that I don’t like. I’m for the standard things … hamburgers and hot dogs,” Lambert said. “That is not a steak day … a steak day is some Friday when everything has been a pain in the neck and you come home and grill a steak to get over it, not an Independence Day picnic,” he added. Lambert’s personal favorite is the hamburger, meaning he also has some personal
favorite tips for making it perfect, including finding the right beef. “I use Food City’s 93-7 ground beef a lot, but it’s too lean for the grill. If you are going to grill you need about a 75-25 or an 80-20,” he advised. “My friends from certified angus beef taught me … that when you are going to do a hamburger, you’re going to do it in a hamburger shape and then press it down in the middle, not all the way through, so that it’s lower in the center than it is on the outer edge,” Lambert said. This technique produces a flat hamburger instead of one with a “pooch,” as Lambert calls it. As for cheeses, he likes to leave those off until the end. “When grilling, you tend to lose cheeses and other things you put in them, and so I like to do a nice spread to put on the outside.” Lambert’s spreads and seasonings typically include BKW seasonings, especially See GRILL on Page 3C
2C • FARRAGUTPRESS THURSDAY, JUNE 19, 2014
FIRE UP THE GRILL!
Recipes for Summer Entertaining
OrangeGinger Baby Back Ribs
Grilled Zucchini Rolls 3
5
pounds baby back ribs
Sauce: 1 cup ketchup 1/2 cup hoisin sauce 4 Tbsp soy sauce 2 Tbsp grainy mustard 3 Tbsp honey 2 Tbsp orange juice
2 1 4 1
Tbsp Asian chili sauce Tbsp Worcestershire sauce cloves garlic, minced Tbsp ginger Grated zest of an orange Salt and pepper
Directions Preheat the grill to medium and turn down to low. Prepare ribs for grilling by removing the membrane from the underside of the ribs. Prepare several foil envelopes and place 2 strips of ribs into each envelope, with 1/4 cup of water and seal tightly. Cook for 2 to 2 1/2 hours on low (300ºF) with the lid closed. Check the thermometer on the front of the grill lid frequently and adjust the cooking temperature accordingly. This may require turning one or two burners off and cooking indirectly. To prepare the sauce: combine all ingredients in a saucepan and set aside until the ribs are ready to remove from the foil. Gently heat the sauce on the side burner for 10 to 15 minutes before using. Carefully remove the ribs from the foil and place on grids. Baste generously with sauce, and grill for 10 minutes per side, leaving the lid open, turning several times and basting with sauce after each turn. Heat remaining sauce to a boil and then allow it to simmer for 5 to 10 minutes. Serve on the side as a dipping sauce.
medium zucchinis, sliced 1/4-inch thick, lengthwise 1 Tbsp olive oil 4 ounces chevre (soft goat cheese), at room temperature Pinch of freshly ground black pepper
Pinch of kosher salt 2 Tbsp sun-dried tomatoes, oil-packed and minced 1 tsp oil from the sun-dried tomatoes 1 tsp fresh thyme, minced 2 Tbsp Parmesan cheese, freshly grated
Directions Preheat the grill on medium. Brush both sides of sliced zucchini with olive oil and sprinkle with salt. Place on the grill and cook for 4 minutes per side. When cooked, set on a wire rack to cool. In a small bowl, combine the chevre, salt, pepper, sun-dried tomatoes, oil and thyme. Using a small spatula, spread the cheese mixture thinly over one side of the zucchini. Lightly roll the zucchini and place seam side down on a small, parchment-lined baking sheet. Sprinkle with Parmesan cheese. Place baking sheet on top rack of the grill for 15 minutes. Remove to a platter and serve.
Sweet & Salty Breakfast Milk Shake Popcorn (aka banana ice cream)
Submitted by Linda Frederick
Submitted by Linda Frederick 2 bananas 9-10 whole strawberries (optional)
1/4 cup blueberries (optional) 1/2 cup milk or orange juice
Directions Slice the bananas into 1-inch chunks. Wash and stem the berries. Seal the fruits in a plastic bag and freeze for at least 3 hours or overnight. Place the frozen fruits in a blender or food processor (if they are rock solid, you might let them slightly defrost). Add the milk or orange juice and puree or process until smooth and thick. Pour into a glass, bowl or mug and serve with spoons or straws.
Strawberry Slush Submitted by Linda Frederick 6 ice cubes 16 strawberries 1/2 cup frozen concentrated limeade 1/2 cup water
Directions Place ice cubes in a blender or food processor and pulse until crushed. Add the strawberries, limeade, and water. Puree until smooth and thick. (Serves two)
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10 cups popped popcorn 1 cup broken miniature pretzels 1 cup candies of your choice, such as Almond Joy pieces or milk chocolate M&M's 1 cup chopped dried pineapple 10 ounces white candy coating, coarsely chopped
Directions In a large bowl, combine popcorn, pretzels, candies and pineapple. In a microwave, melt candy coating; stir until smooth. Pour over popcorn mixture; toss to coat. Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in airtight containers. Yield: four quarts.
Blue Cheese Compound Butter 2/3 cup butter, at room temperature 1/3 cup Roquefort cheese, crumbled 1 Tbsp shallots, finely chopped
1 1/2 tsp fresh thyme leaves, finely chopped Dash hot pepper sauce Pinch salt
Directions In a small bowl, mix all ingredients together lightly with a fork until just evenly combined. Over-mixing will cause it to become too blue in color. Spoon the mixture onto a sheet of waxed paper and shape it into a log about 4 centimeters (1 1/2 inch) in diameter. Refrigerate 1 hour. Slice into 1.5-centimeter thick rounds (1/3-inch) and place on hot grilled steaks to melt. Freeze leftover butter.
FIRE UP THE GRILL!
FARRAGUTPRESS THURSDAY, JUNE 19, 2014 • 3C
Tips to successfully host a pool party for children When planning any outdoor party, but especially a pool party for kids, the key to success is being prepared. And being prepared really means one thing: limiting your trips into the house (and away from the pool) to an absolute minimum. Keep the windows open to the backyard so that if you must grab something, you are still within earshot. Having everything you need within close distance will help ensure a great time for all. After all, who wants dripping feet scampering around the house? Not me! Everything listed below should be outside, in sight of the pool. Below are just a few ideas. Remember: The pool is the main attraction; throw in some yummy food, basic supplies and your guests will be good to go! Basic supplies: • First aid kit for minor scrapes and cuts (Band-aids, anti-bacterial ointment, aspirin, etc.) • Extra towels (at least one per person) • Sunscreen (spray and lotion) • Clean Zip-loc bag, to use as an ice pack if needed • Pool toys & floats (from The Pool Place) Beverages: Stock an ice chest full of water, soda,
juice boxes, or whatever you decide to offer. As an alternative, fill a beverage dispenser with water and toss in some slices of lemons and oranges. Food: Food that is easy to eat, nutritious and filling will keep your lil’ swimmers happy all day. Here are a few ideas: pizza, deli sandwiches, grilled hamburgers and hotdogs, nacho bar, smoothie station and fresh fruit. If you keep the menu simple, you’ll have a better chance of enjoying the party as much as the kids! And don't forget to stock up on pool toys and supplies from The Pool Place and get your water in top shape. Most importantly… have fun!!
Grill
used to cook for his seven younger siblings. “Over years it became a favorite hobby, and then of course, just over 20 years ago, the folks at Channel Eight helped that hobby get totally out of hand,” Lambert said. He also recommends serving hot dogs the “right way,” without ketchup, but wants to remind people that cooking should please whomever is being served. “Think of some limitations some folks have when coming to an Independence Day picnic. Somebody may bring along their vegan boyfriend, so do this in a way you can take care of that. Think about who your guests are going to be, and then it’s easier to put together a meal,” Lambert added.
From page 1C
when grilling vegetables. Another one of Lambert’s grilling secrets is to use a grilling pan instead of a skewer. “I love vegetables cooked on the grill … do you know how to keep vegetables from falling off their shish kabob? Just don’t put vegetables onto a shish kabob. Use a grill pan for the vegetables,” Lambert said. “It gives them a great flavor and you can add a little reduced sodium dell seasoning to them and get a great vegetable taste,” he added. Chef Walter has been his family’s go-to chef since he was 9 years old, when he
~Story and photos submitted by The Pool Place. The Pool Place is located in Knoxville near Downtown West at 8100 Kingston Pike, phone 865-694-4126. Hours of operation are from 10 a.m. to 6 p.m, Monday through Saturday, and from 1 to 5 p.m., Sunday. There also is a location in Maryville at 819 Foothills Mall Drive, phone 865-984-2301; hours of operation from 10 a.m. to 5 p.m., Monday through Wednesday and Friday and Saturday.
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Did You Know? Individuals eating a low-fat, low cholesterol diet may make grilled foods a staple of the warm-weather season. Grilled meats certainly are healthier than fried or fat-laden varieties, but grilling may not be as healthy as you think. Heterocyclic amines, or HAs, are a type of carcinogen that can form on foods when they are cooked over high heat or over a direct flame. High levels of HAs can increase cancer risk. When grilling, the key is to cook foods in a safe manner. HAs often form when food is in close proximity to a heat source. Less contact with a heating element or keeping grilled foods further away from flames by keeping the flames low can help. The longer food is exposed to high heat, the greater the risk that HAs will form. It could be better to cook low and slow, which also can make grilled foods more flavorful.
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4C • FARRAGUTPRESS THURSDAY, JUNE 19, 2014
FIRE UP THE GRILL!
Tips for perfectly grilled veggies
SPRUCING UP your outdoor space
Beautiful nights make for great opportunities to invite some friends over for a starry soiree under the nighttime sky. Unlike house parties at which guests will be spending most of their time indoors and in various rooms throughout the house, outdoor parties often are limited to smaller areas such as patios. That can make things much less taxing on hosts, who won't have much prep work to do to get an outdoor hosting area ready for guests. But even an impromptu party requires planning and a little elbow grease before guests arrive. The following are a few areas to address before guests arrive for your next outdoor get-together. • Clear the walkways and patio of debris. The walkways and patio may not need too much attention, but give them a once-over with a broom to clear any debris. When clearing the patio of debris, move all furniture, making sure to sweep up any
debris, including food, that might have fallen beneath tables and chairs since your most recent party. If the patio is especially dirty, consider power washing it to remove stubborn stains that can rob the area of its aesthetic appeal. • Clean the furniture. Whether it's been months since your last party on the patio or just a few days, the furniture must be cleaned. Unless items have been stored in a garage or shed, patio furnishings are exposed to the elements, and that means dirt, soil, soot or pollen may have accumulated on the furniture. Wipe down all cushions, using a mild detergent when necessary. Cushions may need some time to dry, so make this one of your first tasks, and leave cushions out in the sun so they dry more quickly. Once the cushions have been cleaned, wipe down the furniture with a wet towel to clear them of any dirt or debris.
• Clean and inspect the grill. The grill is a go-to accessory when hosting an outdoor party, so give the grill a thorough cleaning before the first guests arrive. Nothing brings a party to a halt like hunger, and guests may begin to grow antsy if they are not served food in a reasonable amount of time. If you are using a propane grill, check to make sure the tanks are full as you clean the grill. Running out of propane is a summer soiree faux pas, so you might want to keep an extra tank handy just to be safe. • Clear the entryway to your home. Your guests will likely be using the same entryway over and over again during the party, so focus on cleaning this entryway so guests don't trip or have to jump over toys on their way to an indoor restroom. Once the entryway has been cleared of potential tripping hazards, make sure the indoor path to the restroom is clear.
One of the highlights of the summer season is the incredible bounty of fresh produce, and grilling these vegetables gives them a smoky, delicious dimension. Chef BBQ Naz, a grilling expert from Broil King, shares some simple tips for flavor perfection. • When preparing vegetables, slice them to expose as much of the vegetable to the grill surface as you can. • Coat vegetables with olive oil before placing them on the grill. This will help prevent them from sticking to the grill. • Use the right tool for the job. Accessories such as grill toppers and skewers are perfect for keeping smaller foods such as cherry tomatoes and onions from rolling around or falling through the grate. • Don't leave vegetables unattended. Vegetables are delicate and can easily overcook if not monitored. • Grill extras. Leftover grilled vegetables are great in soups, salads, sandwiches and on pizzas and pasta.
RED, WHITE & BLUES P R E - I N D E P E N D E N C E D AY P I C N I C 6:30 P.M. TO 10:00 P.M., THURSDAY, JULY 3, 2014
EN’S CHILDR
PRESENTED BY TDS
FUN ZONE!
Co-hosted by Farragut Business Alliance and Town of Farragut
ON
THE LAWN ADJACENT TO FARRAGUTPRESS
Free parking at numerous businesses surrounding the venue
L
ENTE IVE RTAI NME NT
ADMISSION $5 PER PERSON; $3 FOR YOUTH UNDER 12; AGES 2 AND UNDER FREE
(Food, drinks and premier kids’ feature available at additional cost)
Live Entertainment: Kicks-off with the CONCORD BRASS playing sentimental classics that will put everyone in a patriotic mood. The featured live music act, ROMAN REESE AND THE CARDINAL SINS, will perform a mix of Americana rock originals – as well as a few tips of the hat to other Americana legends, such as Bruce Springstein.
Other: • Food and sweets vendors • Adult beverages available • Children’s play area loaded with free activities • Bring your lawn chairs and blankets, but coolers not allowed
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Silver Sponsor:
Media Sponsors: Community Sponsors:
Doug & Brenda Horne
Go to farragutbusiness.com or call 307-2486 for more information.