Summer Grilling: A starter course for the hesitant griller
We had the best time learning to grill at our recent Summer Grilling class with Lisa Odegard; cookbook author, teaching chef, and menu consultant from Mercer Island.
Lisa kicked off the evening with a brief demonstration on how to attach the propane, turn on the grill, and clean it properly. She shared a few helpful tips, such as using half an onion or potato to scrub away built-up residue. She also recommended keeping a bowl of baking soda nearby to extinguish any flare-ups.
Guests were then treated to an al fresco three-course meal, all cooked on the grill. The first course was a grilled romaine salad with feta cheese, grilled red bell pepper, kalamata olives, and balsamic reduction. The second course was grilled chicken with a Middle Eastern rub and grilled sweet potato wedges. The meal was finished off with a delicious grilled strawberry shortcake.
Lisa’s grilling tips and tricks (full recipes found below):
Grilled sweet potatoes: Don’t want to spend 45 minutes grilling your wedges? Give them a quick three minute par boil and this will help speed up your grill time significantly.
Grilled Chicken: It's important to let chicken rest to make sure that it is juicy. For a vegetarian option, sub 1 large head of cauliflower, remove leaves, cut bottom stem and slice into 4 even slices and follow the chicken grilling instructions.
Grilled strawberry shortcake: The strawberries need a bit of time for the sugar to draw out its juices. Grilling helps speed up this process. Did you know if you whip cream past stiff peaks, you will end up with butter? Keep a watchful eye when whipping cream, and don’t walk away from your mixer.
You can cut the pound cake with butcher's twine or plain dental floss. Don’t use flavor floss! The flavor will transfer to your baked goods.
Whether it's made with traditional shortcake biscuits, angel food cake or pound cake, strawberry shortcake is an informal dessert, don’t try to make it “perfect.”
At the end of the evening, attendees received recipe cards for all of the dishes that were prepared, as well as a jar of Lisa's Middle Eastern spice rub. Lisa also offered some suggestions for how to customize the spice rub, such as adding a touch of brown sugar for a sweeter flavor. If you're short on time, she suggested using a store-bought Middle Eastern spice blend, such as shawarma, dukkah, za'atar, berbere, or baharat. The evening was a great success, and everyone left with a newfound appreciation for the art of grilling.
Middle Eastern Spice Rub
by Lisa Odegard
2 1/2 Tbsp ground cumin, 2 tsp kosher salt, 2 tsp smoked paprika, 1 1/2 tsp ground cinnamon, 1 1/2 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ginger, 1/2 tsp oregano, 1/4 tsp cardamom, 1/8 tsp cloves, 1/8 tsp cayenne pepper
* Mix all ingredients together and store in an airtight container.
“I know it might sound a little bizarre but the tiniest bit of balsamic on top of the strawberries gives this dessert a tart pop of unexpected flavor.”
Our inaugural grilling class was met with overwhelming demand, and we regret that we were unable to accommodate everyone. However, we are pleased to offer the full recipes from the class below, so that you may enjoy Lisa's delicious creations at home.
We hope that you find these recipes as enjoyable as our guests did at the event. Please let us know if you have any questions, and we would be happy to assist you. Bon appétit!
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Grilled Romaine with Feta, Grilled Red Bell Pepper, Kalamata Olives and Balsamic Reduction
by Lisa Odegard - Serves 4
1 large red, yellow, or orange bell pepper
2 small heads of romaine or 2 romaine hearts
4 Tbsp olive oil
5 oz kalamata olives, halved
4 oz crumbled feta
2 Tbsp balsamic reduction
Salt and pepper
Turn on the grill to high heat and grill pepper until black. Take off heat, put pepper into a bowl, cover with plastic wrap and set aside.
Turn the grill to medium heat. Slice romaine in half, lengthwise and lay them on a sheet pan, face up. Drizzle a half a tablespoon of olive oil on each romaine. Brush the romaine so the olive oil lightly coats most of the leaves.
Turn romaine face down to let the excess olive oil drip off. Place on the grill face down and grill for three to four minutes. Turn the romaine over and grill the other side for two minutes. Place back onto a sheet pan and set aside.
Slice kalamata olives in half. Set aside.
Unwrap the bell pepper from the bowl and peel the skin off the pepper (the skin should come off very easily). Take off the stem and remove all the seeds. Then slice the pepper into thin strips, lengthwise. Set aside.
To plate: Place a half romaine, face up on a plate. Lay one quarter of the pieces of bell pepper across the romaine. Sprinkle halved kalamata olives and feta across the romaine. Drizzle two teaspoons of olive oil over romaine and finish with a half a tablespoon of balsamic reduction. Repeat with the rest of the remaining romaine.
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by Lisa Odegard -Serves 4
2 large sweet potatoes, each potato cut into 8 wedges
1 Tbsp fresh herbs (parsley, thyme, and/or chives), coarsely chopped
1⁄4 cup olive oil
20 oz boneless chicken breast, thighs (or pork tenderloins*)
1 1⁄2 Tbsp middle eastern rub
2 tsp kosher salt
1⁄2 tsp fresh ground pepper
Heat grill to 400F.
Toss sweet potato wedges with two tablespoons of olive oil and one teaspoon salt. Then toss with herbs. Oil the grill and turn off two rows of the grill and place the potatoes on the cooler side of the grill so they will cook in the indirect heat. Cook for 35-40 minutes.
While sweet potatoes are cooking, toss the chicken with 2 Tbsp olive oil, 1 1⁄2 tablespoons rub, 1 teaspoon of kosher salt and 1⁄2 teaspoon pepper.
When potatoes have been on the grill for 30 minutes, lightly oil the rest of the grill. Start grilling the chicken. Grill until the internal temperature is 160F.
Depending on the cut of chicken, this will take anywhere from 5-10 minutes.
After chicken is done grilling, place on a plate and cover with plastic wrap or foil. Let the chicken rest for 10-15 minutes.
Move the sweet potatoes off the indirect heat and place them on the hot part of the grill to finish with grill marks (5-10 minutes).
Plating: Place the chicken on the plate with the sweet potatoes and sprinkle with any excess fresh herbs.
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by Lisa Odegard – Serves 8 to 10
16 Tbsp unsalted butter
1/4 cup brown Sugar
1 cup granulated sugar
1/3 tsp kosher salt
1 Tbsp vanilla extract
1 tsp baking powder
4 eggs (take them out 1 hour before use)
1 1/4 cup + 1 Tbsp all-purpose flour
Use one tablespoon of butter to coat a 8.5”X4.5” loaf pan. Set aside.
Preheat the oven to 350F.
Melt 15 Tablespoons of butter in a 10” skillet. Then add brown sugar, granulated sugar, salt and whisk until combined. Then pour butter mixture into the bowl of a stand mixer fitted with a whisk attachment and add vanilla extract.
In a small mixing bowl, whisk baking powder and flour together. Set aside.
In a small bowl, whisk eggs together.
Turn on the stand mixer at low speed. Add half of the flour first, then all the eggs into the butter mixture, then mix in the last of the flour. Mix just until it comes together, so as not to overwork the gluten.
Pour batter into a loaf pan and bake 350F for 40-50 minutes or until you test the batter with a skewer or knife, and it comes out clean.
Let pound cake cool in the pan. Once pound cake is cooled loosen from loaf pan and cut into 8-10 equal pieces.
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by Lisa Odegard – Serves 8 to 10
8-10 slices of pound cake
2 lbs strawberries
1 Tbsp avocado oil or an orange flavored olive oil
1⁄2 cup brown sugar
1 pint heavy whipping cream
1⁄4 cup confectioners sugar
2 tsp vanilla extract
8 drops balsamic reduction (optional)
Place pound cake pieces directly on a hot grill pan and grill until done (about 2 minutes each side). Set aside.
Clean and stem the strawberries. Small dice 1 pound of strawberries and place in a bowl. Set aside.
Cut 1 pound of strawberries in half lengthwise and toss with avocado or
flavored oil. Heat grill pan. Add strawberries to the hot grill pan, skin side
down. Grill for 2-3 minutes. When the berries are done grilling, place them
with the cut strawberries. Pour brown sugar over berries and let macerate for
at least 15 minutes.
Pour heavy whipping cream into mixer and mix on high until soft peaks form.
Then add confectioners sugar and vanilla extract. Mix on high until stiff peaks form. Set aside.
Plating: Place a small dollop of whipped cream on the plate. Then put a piece of grilled pound cake on top of the dollop and press down. Top with berry mixture. If adding balsamic reduction, add 2-3 drops on top of the strawberries. Finish with another dollop of whipped cream.
We encourage you to explore the links below to learn more about Lisa's recommended products and her favorite local spots to buy specialty products. We hope you find these resources helpful in your grilling adventures!
Lisa’s Cookbook - https://amzn.to/44CH9Q8
BBQ Tongs - https://amzn.to/44pqu2Q
BBQ Heavy Duty - https://amzn.to/3XTska2
BBQ Spatula - https://amzn.to/3ru2cGA
Instant Thermometer - https://amzn.to/44FuMmD
Grill Pan - https://amzn.to/3roLckW
Kosher Salt -https://amzn.to/43qtWsW
Orange Olive Oil - https://amzn.to/3DafgmO
Cast iron Loaf Pan - https://amzn.to/43qzDXR
Steel Loaf Pan - https://amzn.to/44JXDpE
Lisa’s preferred sources for specialty food products: Big John's PFI @ 1608 South Dearborn (Seattle), DK Market 720 @ Lind Avenue (Renton), World Spice @ 1509 Western Ave (Seattle), Lively Olive Tasting Bar @ 152 Winslow Way E (Bainbridge Island)
Until we gather again!
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