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Thursday, May 26, 2011

Kicking Off The Summer Grilling Season With Chef Kathy Gunst

Memorial Day is the unofficial start to summer, and time to haul out the grill. Here & Now resident chef Kathy Gunst joins us in the studio, chicken in tow, to describe some of her favorite rubs and marinades, all taken from the book “Stonewall Kitchen Grilling,” by Kathy Gunst, Jonathan King and Jim Stott. See recipes for spice rubs, Asia-inspired marinade and grilled, butterflied lamb below.

Kathy Gunst’s Best Barbecue Sauce

Chef Kathy Gunst's Best BBQ sauce, slathered on chicken. (Anna Miller/Here & Now)

Chef Kathy Gunst's Best BBQ sauce, slathered on chicken. (Anna Miller/Here & Now)

2 tablespoons vegetable oil
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
About 1 teaspoon Chinese chile paste (see Notes)
About 1/2 teaspoon Sriracha hot chili sauce or hot pepper sauce (see Notes)
1/2 cup balsamic vinegar
1/2 cup soy sauce
1 tablespoon Worcestershire sauce
2 1/2 to 3 cups ketchup
3/4 cup maple syrup or honey
Sea salt
Freshly ground black pepper

In a medium pot, heat the oil over low heat for 1 minute. Add the garlic and ginger and cook, stirring, for 3 minutes. Add the chile paste and chili sauce and stir; let cook for 1 minute. Add the vinegar, soy sauce, and Worcestershire and bring to a gentle simmer; cook for 3 minutes. Add 2 1/2 cups of the ketchup and the maple syrup and let simmer on low for 10 minutes, whisking to create a smooth sauce. Taste for seasoning. If you want a sweeter, more tomato-flavored sauce, add the additional 1/2 cup ketchup. If you want a spicier sauce, add more chile paste and chili sauce. Season with salt and pepper to taste. Let cool; cover and refrigerate.

Makes about 3 cups

Additional Notes: Chinese chile paste and Sriracha hot chili sauce are available at Asian food markets and in the specialty food section of many grocery stores. The chile paste is a thick, bright red mixture of ground chile peppers. Sriracha hot chili sauce is a blend of chilies, sugar, salt, and garlic and comes in a bottle with a rooster on the label.


Kathy Gunst’s Spice Rubs: Three Master Recipes

Spice rubs for the summer grilling season from chef Kathy Gunst. (Anna Miller/Here & Now)

Spice rubs for the summer grilling season from chef Kathy Gunst. (Anna Miller/Here & Now)

Smoked Spanish Paprika–Cumin-Chili Rub

1/4 cup packed light brown sugar
2 teaspoons Spanish smoked paprika (pimentón picante)
2 teaspoons sea salt
1 teaspoon ground cumin
1/4 teaspoon chili powder

Combine all the ingredients and seal in a small glass jar.
Makes about 1/3 cup

Rosemary-Coriander-Fennel Rub

2 tablespoons dried rosemary
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1/8 teaspoon sea salt
Generous grinding black pepper

In a mortar and pestle, grind the spices until coarse. Seal in a small glass jar.
Makes about 1/3 cup

Chili-Fennel-Rosemary Rub

2 tablespoons fennel seeds
2 tablespoons dried rosemary
1/2 cup packed light brown sugar
2 teaspoon mild chili powder
1 teaspoon ground ginger
1/4 teaspoon sea salt
Coarsely ground black pepper

In a spice grinder or using a mortar and pestle, grind the fennel and rosemary until fine. Place in a small bowl and mix with the remaining ingredients. Cover and seal in a glass jar in a dark cool spot for several weeks.

Makes about 3/4 cup


Grilled Butterflied Lamb

One 4 1/2- to 5-pound leg of lamb, butterflied and trimmed of excess fat
1 cup dry red wine
1/2 cup whole yogurt
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup chopped fresh mint, plus sprigs for garnish
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
Sea salt

Freshly ground black pepper

Place the lamb in a large, nonreactive bowl or a tightly sealed plastic bag. Pour the wine, yogurt, soy sauce, vinegar, mint, Worcestershire, garlic, salt, and pepper on top and coat thoroughly. Let the meat marinate in the refrigerator for at least 2 hours and up to 12 hours.

Remove the lamb from the marinade, placing the marinade in a small saucepan. Preheat the grill for high direct heat, about 400 degrees F.

Place the lamb on the grill and cook, covered, for 12 to 15 minutes per side. You can test the meat for doneness by placing an instant-read thermometer into the thickest part of the meat; it should read about 140 degrees F for medium-rare meat. Let the lamb sit off the heat for about 5 minutes, lightly covered in foil, before cutting into slices.

While the meat is cooking or resting, simmer the marinade over low heat for 10 minutes. Add the butter off the heat and stir until smooth. Spoon a few tablespoons over the meat and serve the rest on the side. Garnish with fresh mint sprigs.

Serves 10

Asian-Inspired Marinade


1/2 cup soy sauce
2 tablespoons sesame oil
1 1/2 tablespoons chopped fresh ginger
1 cloves garlic, chopped
1/2 teaspoon Chinese chile paste or hot pepper sauce to taste
3 scallions, finely chopped, white and green parts

Place al the ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Cool and add to the food you want to marinate. Let marinate for 15 minutes and up to 24 hours. Remove from the marinade before grilling. You can add the juice of 1 lime to the marinade during the last 15 minutes.

The marinade can be simmered for 10 minutes and served as a sauce on the side while the food is grilling.

Recipes from” Stonewall Kitchen Grilling” by Kathy Gunst, Jonathan King and Jim Stott.


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  • Ronald Johnson

    Eating the bodies of dead sentient beings is so barbaric…exulting in it is so much worse…I found this segment of the show disgusting. Vegan is the only way…

    • Bill H.

      What do you wear on your feet?  Tofu sandals??

    • Julia

      Oh Ronald, get off your vegan high horse (metaphorically-speaking of course, we wouldn’t want any horses hurt in the posting of this comment). I used to be a vegetarian, but now I eat meat that has been humanely raised, but I don’t go around offending those who choose otherwise. 

    • shauna

      Well, aren’t you better than the rest of us! Can’t you find somewhere else to preach your dogma (no offense to dogs) and let the rest of us enjoy our meals as we see fit?

  • Listener

    Awesome segment. I cannot wait to grill!

  • Robin

    Ronald, I don’t disagree with your opinion about food, but I hope you heard, some of us grill veggies!!

    Best
    Robin

  • Bill again

    So Kathy said she likes to make that BBQ sauce because bottled versions have lots of corn syrup and preservatives.

    It’s just doctored up ketchup.Doesn’t Heinz, the most famous of all ketchups, get it’s distinctive taste from corn syrup?

    Isn’t the high percentage of vinegar in most, good bottled sauces enough to keep is from spoiling?

  • Jen

    Loved the segment. As the wife I do not grill, although I can and encourage women to try it! I brew beer, do blacksmithing, leather work and all the gardening. My husband is so good at the grill and always impresses the males of the weekend “pack” with his skills. We must leave something for the fellas to be King at, after all, we ladies are already so good at everything else……..

  • Briar

    To Ronald: The gods gave us sharp teeth for a reason, and I enjoy a bloody steak not only as a delicious meal, but as a natural part of being in the world. Vegan is your way, not the only way, I respect your beliefs, please do not disrespect mine.

  • Melissa

    I’m excited to try these.  I love her enthusiasm and everyone can do it attitude!

  • Carmenc

    Smoked spanish paprika can be found at TJ Maxx, they sell the same thing mail order at la Tienda for much more. Love the recipies for additions to my colleection.  Google epicurious for some great grilling rubs and sauces.  I grill year round even with 4 ft of snow on the gournd.

  • Carol

    Enjoyed the segment and thanks for the receipes! Excited to try the rubs and the sauce this weekend.

  • http://www.facebook.com/barbara.ingman Barbara Ingman

    Listened to the show, Kathy’s recipe’s sound great. I’m cleaning my BBQ Grill today!

  • http://www.facebook.com/barbara.ingman Barbara Ingman

    Great show, and recipes. I’m cleaning my BBQ Grill today!

  • Jdholl

    Can hardly wait to try these…just what I’ve been waiting to do!

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