December, 2011 Newsletter — The Holiday Table Issue

We have had a great year at Kalamazoo in 2011. We hope the year has been equally kind to each of you. To show our appreciation for all we are blessed with, we are donating to food banks in our communities. With our “You like. We give.” program, you can help. For every “like” on our Kalamazoo Outdoor Gourmet Facebook page, we are donating $1 to charity. Let’s see how much we can raise!

Many have said it before, “Food is love.” And cooking from the heart is a wonderful way to show your love for family and friends this holiday season. So fire up the grill, make some fantastic food, and share the love.


Russ Faulk

Smoked Oyster Deviled Eggs

Smoked Oyster Deviled Eggs

Dress up the classic hors d’oeuvre with briny ocean flavors, a touch of smoke and a delicate blend of spices.


  • 6 eggs, hard-boiled and peeled
  • 3 ounces canned, smoked oysters packed in oil
  • 1/8 teaspoon chili powder or ground ancho chile
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground, smoked paprika
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon Colman’s mustard powder
  • 1/4 cup mayonnaise
  • 2 teaspoons snipped fresh chives
  • Smoked salmon caviar


Cut the eggs in half lengthwise. Remove the yolks and place them in a medium-size bowl. Reserve the whites. Use a fork to break up the yolks to a fine texture.

Drain the oysters and blot with paper towels to remove excess oil. Finely chop and combine with the yolks. Add the dry ingredients and thoroughly combine. Fold in the mayonnaise.

Spoon some of the yolk mixture into each egg white half. Top each with snipped chives and a few smoked salmon eggs.

Note: The eggs can be hard-boiled 24 hours in advance and kept refrigerated. The yolk mixture can be made and the eggs filled several hours in advance as well. However, it is best to add the chives and smoked salmon caviar right before serving.

Roasted Rack of Lamb with Pomegranate and Fresh Savory

Grill Roasted Rack of Lamb with Pomegranate and Fresh Savory

A simple pomegranate wine reduction elevates succulent lamb by adding the perfect balance of acidity and sweetness to the richly flavored meat. Fresh savory rounds out the dish with its peppery and herbaceous qualities while creating a festive color combination with the bright pomegranate seeds.


  • Seeds from 1 pomegranate (extract these before you start cooking)
  • 3 racks of lamb, Frenched and trimmed, about 3 pounds total
  • Extra virgin olive oil
  • Fine sea salt
  • Freshly ground pepper
  • Freshly grated lemon zest from 2 lemons
  • 1/2 cup pomegranate juice concentrate (see note at end)
  • 1/2 cup red Malbec wine
  • 1/4 cup light brown sugar
  • 2 tablespoons unsalted butter
  • 2 to 3 tablespoons fresh savory leaves (use only the small leaves)


Lightly brush the lamb on all sides with olive oil. Season liberally with salt and pepper everywhere but the two ends. Rub on the lemon zest everywhere except the membrane over the bones and the two ends. Cover the exposed bones with foil to keep them from burning. Let the lamb rest for 20 to 30 minutes while you prepare the grill and start the sauce.

Prepare the grill for indirect grilling at 500ºF.

Combine the pomegranate juice and red wine in a saucepan over medium-high heat. Reduce, whisking frequently, to a volume of 1/4 cup. Depending upon your cookware and your cooktop, this will require 15 to 30 minutes. Remove from heat and reserve.

Place the lamb in the indirect cooking zone with the bones facing down and pointed away from the heat. Close the hood and roast until an instant-read meat thermometer registers 135ºF (be sure to test the temperature away from the bone for an accurate reading). This should only take about 20 minutes. Transfer the racks to a carving board and let rest.

Return the pomegranate wine reduction to a simmer over medium heat. Whisk in the sugar and butter until completely dissolved and combined. Be careful not to overheat the sauce, or it will turn into a caramel.

Slice the lamb into single chops and plate with sauce, savory and pomegranate seeds.

Note: Utilizing pomegranate juice concentrate cuts down on the time needed to make the sauce. The concentrate can be found in bottles alongside other pomegranate juice options in most fine markets. I use Knudsen’s, but any other concentrate that is 100% pomegranate juice and instructs a 3 to 1 water ratio should work fine. To use fresh pomegranate juice instead of concentrate, triple the amount of juice called for and plan for more time to reduce the liquid to the same volume.

Caramelized Brussels Sprouts

Grill Roasted Caramelized Brussels Sprouts

I recently had the pleasure of dining at The Tipsy Pig in San Francisco. Their Caramelized Brussels Sprouts appetizer was a real stand out. This dish, inspired by the original, makes a great side for a festive meal. My take emphasizes the crispy leaves from the original. Bacon, Romano cheese and Tuscan bread make it a hearty dish with a “gravitas” that is appropriate for the season.


  • 2 pounds small Brussels sprouts, rinsed and dried
  • 1/2 pound bacon, cooked crisp and chopped coarse, drippings reserved
  • 3 tablespoons extra virgin olive oil
  • Fine sea salt
  • 1 generous slice Tuscan bread from a day-old loaf
  • Freshly cracked black pepper
  • 1/4 cup finely grated Pecorino Romano cheese
  • Heavy aluminized steel sheet pan or other grill-safe pan. (Make sure pan does not have a non-stick coating.)


Prepare the grill for indirect grilling at 500ºF.

Remove and discard the base of each sprout. Quarter lengthwise and place in a large bowl. All loose leaves also go into the bowl. These will become the crispiest bits.

Use a fork to whisk together 2 tablespoons bacon fat with 3 tablespoons olive oil. Add 3 tablespoons of the oil mixture to the Brussels sprouts and toss to thoroughly combine. Reserve the remaining 2 tablespoons.

Gently tear the bread into very small pieces, compressing it as little as possible, until you have 2 cups worth. Toss with the remaining oil mixture and season lightly with salt.

Spread the sprouts and leaves into a single layer on a heavy-duty aluminized steel sheet pan. Season generously with salt and pepper, and place it in the indirect grilling zone. Roast, tossing the sprouts once, for 10 to 15 minutes or until the edges of the quartered sprouts are thoroughly browned. Mix in the bacon and bread and continue roasting until the bread is crisped and the sprouts are caramelized, about 15 minutes more. Sprinkle on half of the Romano cheese and toss again. Remove from the grill, transfer to a serving bowl and top with the remaining cheese.

Innovation is at the heart of every Kalamazoo product. Each part of the collection – from grills and pizza ovens to refrigeration and cabinetry – represents a significant departure from the established norm. Our passion for outdoor cooking and our fiercely independent design philosophy drive us to establish new industry benchmarks. Consequently, our list of exclusives and innovations speaks for itself.

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