We're very pleased to have a relationship with Chef Bayless. He has been a long-time supporter of Kalamazoo Outdoor Gourmet, using our products in his own outdoor kitchen; sharing insights on product development and contributing his expert tips to help customers better enjoy cooking on our grills.
Chicago, IL (PRWEB) August 20, 2009 -
Chef Rick Bayless' win on Bravo TV's reality cooking show Top Chef Masters was roundly celebrated by everyone at Kalamazoo Outdoor Gourmet's Chicago office and Kalamazoo, Mich. manufacturing plant.
The Chicago-headquartered manufacturer of high-end outdoor kitchen equipment has been a proud cooking partner of Chef Bayless for more than 3 years. Chef Bayless cooks on a Kalamazoo Outdoor Gourmet K900HB Hybrid Grill in his home outdoor kitchen.
Bayless won the competition with four dishes based on his career as a chef, garnering 18 stars from the show's diners and judges. In addition to winning the Top Chef Masters title, his chosen charity, the Frontera Farmer Foundation, will be awarded $100,000.
"It was very exciting to watch Rick work his way through the competition; he is a true 'Master,'" said Pantelis A. "Pete" Georgiadis. "We're very pleased to have a relationship with Chef Bayless. He has been a long-time supporter of Kalamazoo Outdoor Gourmet, using our products in his own outdoor kitchen; sharing insights on product development and contributing his expert tips to help customers better enjoy cooking on our grills."
You've seen on Top Chef Masters what a brilliant chef Bayless is, but you may not know that he is a bona fide master of the grill, having grown up working in his family's barbeque restaurant in Oklahoma. Here, he has created 10 tips for grilling everything from skirt steak and pork tenderloin to shrimp and swordfish steaks; he includes how to prepare dishes over gas grills or those that use wood or charcoal. His preference is to use the Kalamazoo K900HB because it gives him the versatility to cook over gas, wood and charcoal all at the same time.
To celebrate his win and his partnership with Kalamazoo Outdoor Gourmet, Chef Bayless created this delicious Fish Zarandeado recipe and narrative:
"In Mexico, the fish for this dish is typically split in half from head to tail, leaving in most of the bones. At Tino's, the famous Fish Zarandeado place near Puerto Vallarta, they split the fish, but remove the backbone. The two marinated sides (imagine them as fillets with head, tail and rib bones still in place) get grilled along with the marinated backbone--making it easier for guests to enjoy the fish, but not depriving them of the tasty nuggets around the backbone. If you're not a wizard with a knife, simply have the fishmonger fillet your fish, but keep the bones to marinate and grill along with the boneless parts."
"The strong Asian influence along Mexico's west coast surfaces in the use of soy sauce in the marinade and Chinese toasted chiles in oil as a condiment. But I've never quite understood why Tino's marinade starts with achiote, a spice that's used almost no regional Mexican cooking except that of the Yucatan. My marinade echoes Tino's quite accurately, except that I've replaced achiote with ancho chile puree."
4 ancho chiles or 8 guajillo chiles, stemmed, seeded and torn into flat pieces
1 8-ounce can tomato sauce
2 garlic cloves, peeled
3 tablespoons soy sauce
3 tablespoons Worcestershire
1 3-pound fish (round fish like snapper, grouper or striped bass work really well)--ask to have it filleted, but keep the bones
Oil for brushing or spraying the basket and fish
12 warm corn tortillas
1 medium red onion, thinly sliced, for serving
2 limes, cut into wedges, for serving
Chinese toasted chiles in oil (or your favorite salsa or hot sauce), for serving (optional)
In a dry skillet over medium heat, toast the chile pieces a few at a time, pressing them firmly against the hot surface with a metal spatula until they are aromatic, about 10 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot tap water to cover; place a plate on top to keep them submerged.
Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender. Add 1⁄2 cup of the soaking liquid, along with the tomato sauce, garlic, soy and Worcestershire. Blend to a smooth puree. Press through a medium-mesh sieve into a bowl. Taste and season highly with salt, usually about 2 teaspoons.
Cut 1⁄2-inch-deep diagonal slashes along the flesh side of the fish (to promote even cooking and aide in marinade penetration). Sprinkle with both sides with salt. Spread or brush about 3 tablespoons of the marinade over both sides of the fish--spread some on the bones as well. You'll probably have marinade leftover for another round of fish. (It'll keep for a couple of weeks in the refrigerator.)
Turn on a gas grill to medium or light a charcoal fire and let it burn to until the coals are covered with white ash. Lay a grill basket over the fire. When quite hot, brush or spray the basket generously with oil. Spray or lightly brush the fish with oil, then lay the oiled-side down on the basket; spray or brush the other side. Close the basket and cook lay over the fire. Cook, turning every 3 or 4 minutes, until the fish is cooked through but still juicy--a 3-pound snapper typically takes 10 to 15 minutes.
Gently and carefully open the basket and remove the fish to a platter. Serve with warm tortillas, red onion, lime and toasted chiles for making very tasty soft tacos.
About Kalamazoo Outdoor Gourmet
Kalamazoo Outdoor Gourmet has a rich heritage of bringing gourmet lifestyles outdoors and is the leading manufacturer of premium-quality outdoor kitchen equipment, including revolutionary hybrid grills that cook with charcoal, wood and gas, and the most powerful and energy efficient outdoor refrigeration available. Please visit http://www.KalamazooGourmet.com for more information or call 1.800.868.1699 to speak with an outdoor kitchen design expert.