What a beauty! Photo courtesy Kalamazoo
Outdoor Gourmet.

Memorial Day Weekend is the official launch of grilling season. We asked Kalamazoo Outdoor Gourmet, the inventors of the Hybrid Fire Grill (the only grill that can cook with gas, charcoal and wood), to share their top grilling tips.

1. Combine Direct and Indirect Heat

Combining techniques creates the real magic of grilling. Sear a thick steak above a hot fire (direct heat) for a minute or two per side to brown it, and then move it away from the fire and close the hood (indirect heat). Let that steak coast up to temperature for 10 to 20 minutes more. You will be rewarded with a beautifully-browned exterior and succulent interior.

On a Kalamazoo Hybrid Fire Grill, you can use a wood fire to add even more flavor±—the zenith of grilling! Read more about direct and indirect grilling techniques at KalamazooGourmet.com.

2. Break The Rules: Flip Your Food

We’re not sure who came up with the rule that you can only flip your meat once. Some of the best steaks and chops we’ve ever made were flipped and moved frequently, particularly when using the combination of direct and indirect heat. (What you should not do is press on the meat with the flipper or other utensil, which presses juice out of the meat.)

On a nice big bone-in ribeye, you can even score the outer flesh with a knife to increase the amount of surface area for browning. Turning your steak frequently lets each side take short breaks from the direct heat below. It’s also great for building up a beautiful crust without burning the outside of the meat. This tip works well when cooking thick cuts of beef, lamb and pork.

3. Leave That Fish Alone

Fish should not be flipped. If the food is sticking to the grill, it just isn’t ready to be turned.

Let the fish cook until the sides start to release themselves from the cooking surface. You can help the cause by making sure you thoroughly preheat the grill.

When the hood thermometer on a gas grill first reaches 500°F or 600°F, the grill grates may be lagging behind. Give them time to thoroughly heat up before you start cooking.

Kalamazoo Hybrid Fire Grilling Drawer gives you the freedom to cook with gas, wood and charcoal, all on the same grill. Photo courtesy Kalamazoo Outdoor Goumet.

4. Olive Oil and Veggies: It’s Just That Simple

Asparagus, corn, green beans, mushrooms and zucchini all love a hot grill. Just give them a thorough coating of olive oil and a dusting of salt, and grill them directly above a hot fire.

For asparagus and green beans, the Kalamazoo Outdoor Gourmet grillmasters recommend whisking a little lemon juice into the olive oil. It brightens the flavor and helps reduce any smoke from the olive oil.

We’re hungry just thinking about it!

Want to surprise Dad with a new grill for Father’s Day?
Check out KalamazooGourmet.com.

Crispin Original, our go-to hard apple cider.
Photo courtesy Crispin Cider.

For the upcoming trio of holidays—Memorial Day, Fathere’s Day and Independence Day—we’d like to recommend something festive to drink: sparkling Crispin Hard Apple Cider.

Whether or not you’re currently a cider fan, we’ve got to evangelize over what we think is the most elegant of hard apple ciders.

The naturally fermented line is made from the fresh pressed juice of Northwest apples—not from apple juice concentrate like many ciders. And there’s also pear cider, or perry, made from 100% pear juice; there’s no apple juice sneaked in to lower the cost of ingredients.

It’s pure, clean cider: There is no added malt, grape wine or spirit alcohol, no added colorants, sorbate or benzoate preservatives.

And unlike beer, which is made from grain, cider is 100% gluten free.

But don’t take our word for it: Head to the store and pick some up. You can party hearty: Cider is less filling than beer. The Crispin line has an ABV of 5.3%…and a deliciousness index of 100%.

Read the full review.

The tag line of the Keurig Vue single-cup custom brewing system is “Brew Stronger. Brew Bigger. Brew Hotter.”

We’d like to add: Brew Sustainably. The Vue cups (an improvement on K-cups) are made from recyclable #5 plastic (polypropylene). While it doesn’t matter to some people, we strive to do our small part to help the environment. Finally, with Keurig Vue, we can enjoy a K-cup-type system with the improved Vue cups.

We’re excited about this appliance for other reasons, too, including the total control it gives you to customize your brew exactly as you wish:

A great addition to the kitchen, a great gift. Photo courtesy Keurig.

Vue cups: Take your pick! Photo courtesy Keurig.

Keurig makes the biggest-selling line of single-cup brewing machines, and the capsules (K-cups and Vue cups) used to make coffee, tea and hot chocolate. As is common knowledge, it’s more costly to brew a single cup of coffee than a carafe of it; but with no hassle or mess, and perfect coffee every time, Americans have more than embraced single-serve.

Head over to Keurig.com to browse the options. Hopefully, there’s a Keurig Vue in your future.

Is there a more popular dessert than s’mores? You don’t need a campfire and a branch. Just:

 
This recipe from Reynolds Wrap makes it easy.

EASY GRILLED S’MORES

Ingredients For 4 Servings

Yum! Photo courtesy Reynolds Wrap.

Preparation

1. PREHEAT grill to medium or preheat oven to 450°F.

2. FOR each s’more, top one graham cracker square with one chocolate bar half, one marshmallow and another graham cracker square. Repeat with remaining graham crackers, chocolate and marshmallows.

3. CENTER one s’more on each sheet of foil. Turn up the foil sides. Double fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make four packets.

4. GRILL 4 to 5 minutes in covered grill, or bake 4 to 5 minutes on a cookie sheet in oven

The Atlanta Dog: just peachy! Photo courtesy
Applegate.

If you own a grill, chances are you’ll be using it this weekend to make hot dogs and other favorites. For a gourmet hot dog experience, Applegate Organic and Natural Meats—whose hot dogs count among our favorites—has provided some very special recipes.

Here are 13 recipes representing cities nationwide.

ATLANTA DOG: Vidalia Onion & Peach Relish

It’s impossible to think of Georgia without imagining orchards full of peach trees and fields of sweet onions. In the ATL, they come together into one delicious hot dog topping. Pickled jalapeños bring the tang and heat to a fresh, juicy relish On the side: sweet tea, of course. Recipe.

BOISE DOG: Baked Potato “Bun” With Bacon, Sour Cream & Chives

At first glance, this specialty of The City Of Trees might look like a regular hot dog set-up. But look again, and you’ll see a fluffy baked potato standing in for the bun: a fitting homage to the Idaho potato! Recipe.

BOSTON DOG: Baked Beans, Crumbled Bacon & Chopped Onions

There‘s a double hit of bacon on this dog from Beantown: both cooked with the beans and crumbled on top. Recipe.

CINCINNATI Dog: Cincinnati Chili, Cheddar Cheese & Onions

The Queen City is keen on chili dogs. Cincinnati-style chili—mildly spiced and very meaty—makes an ideal hot dog topper. Keep some in the freezer and pull it out any time you need a fix. Recipe.

COLUMBIA, S.C. OOG: Pimiento Cheese, Yellow Mustard & Diced Onions

In The Capital of Southern Hospitality, pimiento cheese is a Southern classic, and its sharp creaminess turns out to be a natural with hot dogs. Recipe.

DENVER DOG: Green Chile, Red Onions, Jalapeños & Sour Cream

The Mile-High City deserves a hot dog with miles of flavor. A touch of sour cream tames the heat of roasted green chile sauce, chopped onions, and jalapeños. Recipe.

HONOLULU DOG: Pineapple Relish, Lemon-Garlic Mayo & Starfruit

Hot dog stands in Hawaii offer a range of tropical toppings—think relishes made from coconut, mango or papaya. This recipe, inspired by The Big pineapple, pairs a snappy pineapple relish with a cool lemony mayo and slices of starfruit. Aloha! Recipe.

LOS ANGELES DOG: Red Cabbage & Scallion Slaw, Kimchi & Sesame Mayo

The City of Angels is a city of many cultures and cuisines. Based on the now-famous Kogi Dog from the original Kogi food truck in L.A., this hot dog explodes with flavors and textures: fiery, tangy, creamy, crisp, nutty. A squirt of sriracha sauce completes the Asian theme. Recipe.

The Boise Dog: adapting a baked potato to a hot dog. Photo courtesy Applegate.

NEW ORLEANS DOG: Muffuletta Olive Salad

The Big Easy is known for its flavorful food. A favorite local condiment—finely chopped salad of olives, pickled vegetables, garlic and capers—makes a vinegary counterpoint to meaty dogs. Recipe.

NEW YORK CITY DOG: New York City: Sauerkraut & Spicy Mustard

The Big Apple chooses a classic combination of crisp, vinegary kraut and spicy brown mustard. It’s so simple, yet so good. Recipe.

PHILADELPHIA DOG: Pepper Hash & Spicy Mustard

Pepper hash, a traditional accompaniment to hot dogs in the City of Brotherly Love, is a sweet, vinegary slaw. Sometimes the hot dogs are served with a smashed fish and potato cake, too, but you can simply finish your dog with a drizzle of spicy mustard. Recipe.

SAN FRANCISCO DOG: Carrot, Cucumber & Radish Salad With Herb Mayonnaise

Inspired by the incredible produce available in the Bay Area, this colorful salad topping is refreshing and beautiful. The green herb-flecked mayo adds a touch of richness to this Fog City dog. Recipe.

TAMPA DOG: Cuban-Style With Ham, Swiss & Pickles

There’s no guava on this hot dog from The Big Guava. Instead, locals adapt the traditional Cuban sandwich combo of ham, Swiss and pickles to the hot dog. Recipe.

COMING UP NEXT

Hopefully, Applegate will post the recipes to these yummy dogs, which you can see in a video on the website: Baltimore, Chicago, Cincinnati, Denver, Des Moines, Kennebunkport, Las Vegas, Memphis, Pittsburgh, Portland, San Antonio, Santa Fe and Seattle.

Enjoy the holiday weekend!

These hot sauces rock. Photo by Elvira
Kalviste | THE NIBBLE.

Looking for something special for Dad? If he’s a Guns n’ Roses fan, how about a line of hot sauces recently launched by the band’s lead guitarist, Ron “Bumblefoot” Thal?

The guitarist partnered with the CaJohns Fiery Foods, an Ohio-based hot sauce manufacturer, to create the Bumblefoot line of condiments.

There are mild, medium and hot-hot-hot sauces, several of which won ZestFest awards in different categories (though we’re not thrilled that the manufacturer uses high fructose corn syrup in the recipes). For gifting, you can’t beat the label designs and the saucy names:

 
Order them at Bumblefoot.com.

Looking for better eating tips? Most households can use a pantry makeover, substituting less good-for-you ingredients to better-for-you ones. Today’s tips are from Mindy Kobrin, who teaches families how to shop smart, cook with joy and celebrate food seasonally. She calls her food philosophy Don’t Worry, Eat Happy.

Her top pantry makeover tips:

Nuts are a nutritious snack and recipe ingredient. Buy them in bulk. Photo courtesy The Peanut Shop.

Even when berries are in season, they may
not be in your fridge. Frozen berries are an
easy substitute. Photo courtesy
Waukesha.Uwex.edu.

For additional food and entertaining tips from Mindy Kobrin, visit MealsOnWheelsByMindy.com.

If you’re looking for something special for summer hosts, how about hundreds of ideas for ice cream sandwiches?

Not only are ice cream sandwiches a cool summer dessert, but these dazzling recipes will get even hesitant bakers into the mood—and may inspire you to host a few ice cream sandwich summer socials.

For sure, Cookies & Cream: Hundreds Of Ways To Make The Perfect Ice Cream Sandwich, by Tessa Arias, has inspired us.

There are 50 recipes for both sweet and savory sandwiches, using simple ingredients to deliver very creative flavor combinations. The recipes include both the ice cream and the cookie or other sandwich base.

Instructions are simple to follow and thorough: You can give this book to a young teenager (and we’d encourage that, because one cookbook leads to another, and self-sufficiency in the kitchen).

Spend the summer making dazzling ice cream sandwiches. Photo courtesy Running Press.

You can switch the flavors around to make hundreds of different combinations.

The recipes are divided by category:

 
We want to make every recipe in the book!

The hardcover book is just $12.72 on Amazon.com. How much better can it get? Order your copies!

Something different: kale salad. Photo
courtesy Galli Restaurant | New York City.

You may have enjoyed a plate of sautéed kale, but how about a raw kale salad?

It’s new, different and full of antioxidants and fiber. And there are different varieties beyond the curly kale found in supermarkets. See the different types of kale and check farmers markets for them.

This recipe from Galli Restaurant in New York City inspired us:

KALE SALAD

Ingredients

Asian Kale Salad Recipe. You can make an Asian kale salad with a vinaigrette of 2.5 parts olive oil, .5 part sesame oil and 1 part rice wine vinegar, plus some optional Asian ingredients: baby corn, bean sprouts, bok choy, red bell pepper, toasted sesame seeds, water chestnuts, etc.

Tuscan Kale Salad Recipe. For a Tuscan kale salad, make a vinaigrette of lemon juice, olive oil, garlic cloves and optional red pepper flakes, plus grated pecorino toscano, asiago or Parmesan cheese. It’s like a kale Caesar salad.

You can add chickpeas, currants and anything else that appeals to you. Italians like to garnish with fresh bread crumbs.

More kale-friendly ingredients:

 
Let us know your favorite combination.

KALE NUTRITION

Kale, also known as borecole, is one of the healthiest vegetables on the planet, says Web MD (here’s the whole article). It belongs to the Brassica family that includes the anti-carcinogen cruciferous vegetables—broccoli, Brussels sprouts, cabbage, collards, and mustard greens, among others.

Curly kale. Photo by Rasbak | Wikimedia.

One cup of kale contains just 36 calories but provides 5 grams of fiber and 15% of the RDA of calcium and vitamin B6, 40% RDA of magnesium, 180% of vitamin A, 200% of vitamin C and 1,020% of vitamin K. It’s also a good source of copper, iron, manganese and phosphorus and potassium.

See how many times a month you can add kale to your table.

Fingerling potatoes are perhaps the most
elegant spud you can serve. Photo courtesy
PotatoGoodness.com.

If you like grilled potatoes, try these elegant grilled fingerlings with “spud rub” dip. Use the spud rub to season the potatoes and anything else you’re grilling; then stir it into the dipping sauce and serve the grilled fingerlings on a platter alongside a bowl of spud rub bip.

GRILLED FINGERLING POTATOES RECIPE

Ingredients

For The Spud Rub

 
For The Spud Rub Dip

 
Preparation

1. COMBINE all spud rub ingredients in a glass jar; close the lid and shake to blend. Store at room temperature.

2. PREPARE a medium-hot fire in your grill. Place the potatoes in a bowl, drizzle with the olive oil, and sprinkle with spud rub. Toss to coat.

3. PLACE the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Makes 4 side dish servings.

SPUD RUB DIP RECIPE

1. COMBINE combine 1/2 cup prepared buttermilk or ranch-style dressing and 2 teaspoons spud rub in small bowl. Stir to blend.

2. REFRIGERATE until ready to serve.

See the different types of potatoes in our Potato Glossary.

Find more delicious potato recipes at PotatoGoodness.com.