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In The Box
Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus and instructors. With hundreds of choices, a Kitchen Window cooking class makes a great outing with friends and family, as well as a wonderful date night. 
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Newsletter - Text Version “Amazing Seafood on the Grill Now!” Sun and surf, breezy evenings -- they’re all part of summer whether you spend it near the ocean, lake, or the backyard pool. Fire up the grill and lay down the day’s catch. The seafood choices we have today have never been more abundant or fresh. IN THIS ISSUE, we focus on expanding our grilling prowess with techniques and ideas for grilling seafood. From guiding you on how to make the best seafood choices, to introducing you to planking techniques, grilled seafood suppers have never been more delicious! Fresh, Fresh, Fish Freshness is the make or break element to an excellent seafood dish. No amount of sauce, rub, or marinade will compensate for freshness. 1. Start with a reputable seafood source where the turnover of inventory is rapid. A good fishmonger will be knowledgeable about where the fish came from, how it’s been handled en route, and what the “best catch of the day” is. Get to know your fishmonger; they are a wealth of information and their business depends on providing you with good fish every time. 2. Choose fish fillets that look fresh, whose appearance is not “wilted,” discolored, or mushy. The fish flesh should be moist, and when touched, bounce back showing some resilience. 3. Fresh fish should smell like the ocean, free of any fishy smell. Any liquid around the fish should be clear; if the liquid is cloudy, this may indicate that the first stage of decay is underway. 4. If the fish still has its head, the eyes should be clear and prominent, neither cloudy nor sunken. Gills should be a deep, rich red, not brown. 5. Once home, store your seafood choice covered and on ice in the refrigerator. If frozen, store in the freezer or thaw in the refrigerator. Cook and enjoy both fresh and frozen seafood as quickly as possible. RECIPE: Grilled Tilapia with Spicy Lemon Pepper Rub Fresh fillets of tilapia take to the grill well with the help of a grill mat or grid. This recipe demonstrates a basic technique for any type of thin fillet. The Spicy Lemon Pepper Rubs complements the fillets while simultaneously adding some punch and pizzazz to each bite. The tender fillets took on a lovely golden color that was further enhanced by the final drizzle of lemon butter. We complemented the grilled tilapia with an arugula salad dressed with a light shallot vinaigrette. (The leftovers were perfect for fish tacos the next day). Recipes from 25 Essentials – Techniques for Grilling Fish by Karen Adler and Judith Fertig. Copyright © 2010. Reprinted with permission of Harvard Common Press, Boston, MA. All rights reserved. How to Grill Fish: Direct Grilling Fish Rule of Thumb: Grill 10 minutes per inch of fish. Turn a 1” piece after 5 minutes, a 1/2 –inch after 2-1/2 minutes, don’t need to turn a ¼ thick piece. Grill a fillet’s skin side last whether or not the skin is still on. The skin side is smoother than the inner side and helps to hold the grilling fillet together better. Indirect Grilling of Fish - Follow instructions as noted above except heat only one side of the grill and place the fish on the indirect side. Leave the grill covered to retain the heat. Marinating Fish - Fish is tender by nature and does not require any pre-cooking or tenderizing that a marinade might offer. Flavors can be added directly through a rub or through a short marinating time. Marinating should not extend for more than 30 minutes or the seafood may turn mushy. Etiquette Note: Should a fish bone find its way into your mouth, it’s acceptable to remove it with your fingers and place it on the side of your plate. Our Grillmasters' Favorite Fish Tools Triple Fish Basket Lamson Fish Turner Flexible Grill Basket Great Grill Items for the Fish Lover MAINE WOOD CHIPS WEBER GENESIS GRILL MAINE WOOD CHUNKS LOOFTLIGHTER GRILL STARTER THE BIG GREEN EGG BIG GREEN EGG CHARCOAL MEMPHIS PRO PELLET GRILL NATURES WAY GRILL PELLETS RECIPE: Grill-Seared Scallops with Pistachio-Tarragon Butter
Scallops take to the grill with ease. Seared quickly, the slightly crusty, golden outer surface gains a special flavor. The inner sweetness of the scallops is preserved with the result defining the phrase “melts in your mouth.” The pistachio-tarragon butter sauce is a divine pairing of flavors. The delicate flavors of both pistachios and tarragon complement instead of compete with the scallops. The sauce doubled as a basting sauce during grilling. This version of scallops deserves to be enjoyed often this summer. Recipes from 25 Essentials – Techniques for Grilling Fish by Karen Adler and Judith Fertig. Copyright © 2010. Reprinted with permission of Harvard Common Press, Boston, MA. All rights reserved. Shellfish Tips 1. A scallop is the large muscle that opens and closes the two half shells facilitating both movement and eating. Scallops cannot survive out of water, so the large muscle is harvested immediately. Because of this, unlike other bivalves, (two shells, hinged), scallops may be purchased already shucked. The scallop may be dry-packed or wet-packed (soaked in a phosphate solution); the former is preferable. Scallops may be easily grilled on a grill mat. 2. When choosing live animals such as lobster or crab, look for an active, recent catch. Critters kept in supermarket tanks demise quickly. Most shellfish, with the exception of scallops, must be purchased when alive. Discard any dead specimens, or bivalves that do not open when cooked. 3. Aside from sharing the word “lobster in their name, Maine lobster is distinctly different from Rock lobster. Maine lobster has meaty claws, tends to be larger, and has a sweeter taste. Rock lobster, also known as sea crayfish, has no claws and is less sweet. Frozen lobster, or lobster tails may actually be Rock lobster. Read the label carefully to known what you’re getting. 4. Purchase shrimp whole and in their shell whenever possible. The shell and head help to retain moisture during grilling. But, because shrimp decline very rapidly, frozen may be the freshest and best option. We like shrimp that has been handled as little as possible and don’t mind the deveining step. The black vein is actually the shrimp’s digestive system. With a little practice, deveining and shelling can be accomplished in one quick step. Infuse Wood Flavors Choose untreated wood. Add some special flavor with these woods: Cedar, Alder, Maple, Hickory, Mesquite, Pecan, Apple, Cherry. Planking 1. Soak the planks in water for 30 minutes. We like to use a jellyroll pan and weight it down with bowl. This will help the wood to smoke and release its aromas without burning directly. 2. Place the plank on a grill heated to a medium-high temperature. This warms the wood and begins its release of flavors. Turn the plank over to help prevent warping. 3. Rinse and pat dry the fish or any food. Oil the plank and place the food on it. Close the grill lid and allow the food to cook undisturbed. 4. A plank may be scrubbed clean, allowed to dry and used again. When too charred, break into pieces and use as flavoring wood chips. Wood Chips Wood Flavoring Products: RECIPE: Planked Salmon with Mustard-Mayo-Dill Slather Salmon’s beautiful coral color attracts the eye at the fish counter, but that’s only the beginning of its allure. This recipe demonstrates planking techniques that add another flavor dimension to the final dish. The salmon was covered with a generous amount of the Mustard-Mayo-Dill Slather keeping the fish moist during the indirect grilling. The slather melted into the fish and also formed a bit of a tasty crust. We paired the flaky, moist salmon with a cool cucumber, tomato, and feta cheese salad. Recipes from 25 Essentials – Techniques for Grilling Fish by Karen Adler and Judith Fertig. Copyright © 2010. Reprinted with permission of Harvard Common Press, Boston, MA. All rights reserved. Where Your Fish Comes From Matters Seafood is harvested from around the world. Knowing how your seafood was raised, how it was caught, and where it is from, is of increasing importance. Several efforts exist to ensure that sustainable fishing practices are established and followed. Sustainable fishing practices seek to extend the health of ocean ecosystems into the future, produce quality seafood, and prevent overfishing of some oceans or of some species. How was your seafood was raised? How was your seafood was caught? Help in Making Good Seafood Choices - Several groups have developed useful systems for helping us make good seafood choices: Monterey Bay Aquarium’s Seafood Watch – This West Coast aquarium is all about promoting healthy ocean ecosystems and has been a leader in educating the public about their seafood choices. Their Seafood Rating system simplifies Best Choices, Good Alternatives, Avoid, or The Super Green List on a real-time, up-to-date basis. Here’s a link to the Seafood Watch’s Pocket Guide: Free Apps: Marine Stewardship Council – This organization certifies fisheries, seafood companies, and other groups in their sustainable fishing practices. Choosing fish that has this stamp of certification is one tool for making sustainable choices as a consumer. FishWatch – This group is a joint effort between the U.S.’s National Oceanic and Atmospheric Administration and the National Marine Fisheries Services. This group is concerned with sustainable seafood sources and practices that promote safe seafood now and natural replenishment for future generations. COOKBOOK REVIEW: 25 Essentials – Techniques for Grilling Fish by Karen Adler and Judith Fertig. Copyright © 2010. Published by Harvard Common Press, Boston, MA. This book is like having an instructor grill-side with you as you tackle new territory and master both classic and new techniques with seafood. Each recipe has been chosen not only for its delicious result, but also as a demonstration of a grilling technique specific to seafood. While each recipe stands on its own, there is a logical building of knowledge as the book progresses. Many topics are covered: setting up the grill for fish, direct and indirect grilling, planking, skewering, marinating, foil packeting, and more. Whether your preference is freshwater fish, shellfish, or legged crustaceans, the authors provide the perfect angle for coaxing it from the grill to the plate. So part cookbook, and part cooking class, the content stretches the grillmaster’s abilities and provides plenty of confidence for exploring new culinary waters and the making your dinner table the real catch-of-the-day. Take pleasure in placing the best catch of the day on your grill and relishing the summer’s warmth.
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