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Fire Up the Grill! Set
the Table and the Mood for Summer Outdoor Entertaining
 Includes recipes
(ARA) - The grill is on,
the stars are out and entertaining is about to move outdoors. This summer,
make your outdoor space an extension of your living room by creating an
inviting setting to entertain family and friends.
David Sherman, an interior design instructor with The Art Institute of
California -- San Francisco, suggests that for a successful party, guests
should be comfortable, "inside and outdoors." Sherman says by
using various types of lighting, you can create moods, as well as keep
your guests moving freely -- and safely -- around the party. When Sherman
entertains, he likes to suspend paper and metal accordion lanterns from
trees or porch eaves, use old lanterns from flea markets or antique stores
to hold candles, and light large citronella torches that can be stuck in
the ground for light and also repel bugs
He also recommends putting a votive tree in the ground, in a pot, or in
the hole of an umbrella table to create an outdoor chandelier of lights.
Glass or mosaic hurricane lamps add a soft glow, says Sherman, and also
protect candles from the wind.
In cold weather states like Minnesota, "Outdoor lighting is all about
fire," says Dan Noyes, Interior Design Department chair at The Art
Institutes International Minnesota. "With the advent of the many tiki
torch designs out there, one can readily and inexpensively create the
outdoor room with a perimeter of fire. The upside is not only a definition
of space but a controlled bug-less zone if one uses citronella in the
torches. Fire pits are another great way to add ambient light while
creating a focal point to gather around." he says.
Now that the lighting is set, what about the food? First, start with a
very clean grill says William Niemer, chef director, also from The Art
Institutes International Minnesota. "Make sure you remove all of the
cooked on meat and carbon. The importance of this is two-fold; a clean
grill will help to make sure none of your food sticks to the grill and you
can make those great grill marks. Second, you don't want any off flavors
from the carbon build-up on the grill rack," says Chef Niemer.
When you cook a large piece of meat, says the chef, use an indirect
cooking method in which you place the coals on either side of the grill.
Place the meat in the center of the grill, not directly over the coals.
This will provide even cooking and no burning meat.
For city entertaining, whether it's on a rooftop, or in a small backyard
garden, Chef Mark Hellermann of The Art Institute of New York City likes
to make grilled focaccia. "I like to make the dough a day ahead and
have it in the fridge overnight because it's easier to handle when it's
cold," says Chef Hellermann. He makes up a few irregular pieces to
rise slowly for a few hours in the afternoon. When his friends arrive,
Hellermann has a slow fire going on the grill -- often with some bits of
grapevine to add some smoke. "I toss on the focaccia, cover the
grill, and flip it with tongs when it gets dark, golden brown. Finally, I
turn out the pieces onto a small cutting board, and serve everybody,
usually with a delicious southern Italian white or a Gavi di Gavi,"
he says.
Entertaining experts recommend setting up food and drink stations in two
distinct areas. That way, guests will move around more and not congregate
next to one or the other in a big group. Tin washtubs, available at most
home centers, make great containers for beer and soft drinks. Offer a
selection of white or red wine, or consider serving a white or red sangria
to make use of delicious summer fruits. If you decide to serve mix drinks,
keep it simple by selecting one or two "specialty" drinks, like
martinis or margaritas.
Remember when you entertain guests, don't try out fancy new recipes that
keep you in the kitchen -- or at the grill -- for hours. Keep it easy and
casual, and serve your friends and family what you like to eat, because
chances are, they'll enjoy it as well.
Recipes from Chef Bill Niemer, The Art Institutes International Minnesota
Griller Salmon on a Bed of Roasted Peppers with Balsamic Vinegar Sauce
10 Portions
3 2/3 pound salmon filet
Salt and pepper as needed
Vegetable oil as needed
1. Cut the salmon into 10 equal portions steaks, 5 to 6 ounces. Season
them with salt and pepper. Brush with the oil. Allow any excess to drain
away before placing on grill.
2. Place the salmon presentation side down on the grill. Grill undisturbed
for about 2 minutes. Turn the salmon a quarter turn during grilling to
achieve grill marks. Turn the salmon over and complete cooking, about 3 to
4 minutes more.
3. Serve the salmon with the balsamic vinegar and pepper sauce.
Roasted Peppers and Balsamic Vinegar Sauce
8 fluid ounces balsamic vinegar
8 fluid ounces fish stock
2 ounces chopped tomatoes
1 ounce chopped herbs such as thyme or tarragon
1 tablespoon arrowroot mixed with a small amount of water
2 ounces mushrooms
3 ounces roasted green pepper julienne
3 ounces roasted red pepper julienne
3 ounces roasted yellow pepper julienne
Combine the vinegar, stock, tomatoes and herbs. Bring the mixture to a
simmer and thicken it lightly with arrowroot mixture. Add the mushrooms to
the sauce. Add the peppers and simmer the sauce to 2 to 3 minutes more.
Adjust with salt and pepper.
Courtesy of ARA Content
www.contentinfusion.com
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