March, 2015 — The Saint Patrick’s Day Issue

Corned Beef Burgers on the Grill

Take your Saint Patrick’s Day feast out of the boiling pot and into the fire with this grillmaster reinterpretation of a traditional Irish meal. Our Corned Beef Burgers with Wilted Cabbage Slaw are intensely flavorful and our Grill-roasted Smashed Red Potatoes make the perfect accompaniment. Roasting the potatoes on the grill adds a wonderful texture and flavor that simply can’t be achieved in an indoor oven. And just for kicks to really get the celebrations rolling, we’ve concocted an Irish Coffee Stout Beer Cocktail for you to share with your friends.


Russ Faulk

Corned Beef Burgers with Wilted Cabbage Slaw

Grilled Corned Beef Burgers with Wilted Cabbage Slaw

Cured and spiced brisket is the centerpiece of many Saint Patrick’s Day celebrations. It also makes for burgers that are incredibly tender and flavorful. And rather than pairing our corned beef with the traditional boiled cabbage, we’re topping our burgers with a Wilted Cabbage Slaw. The slaw’s lightly sautéed green cabbage and pickled onions add a little crunch to the mix, while a touch of horseradish and whole-grain Dijon mustard really amps up the flavor. Lightly toasted steakhouse rolls and melted sharp Swiss cheese finish things off.

This time of year most markets stock corned beef brisket vacuum-packed with spices. The beef is usually sold in 4-pound packages and above. Simply pick one out and ask the butcher to grind the meat and spices for you. Most corned beef briskets of this size will end up with a hamburger grind that is roughly 80% lean.


For the Wilted Cabbage Slaw:

  • 1/2 cup aged cider vinegar
  • 1/4 cup light brown sugar
  • 1 red onion, quartered and sliced very thinly
  • 1/2 head green cabbage, cored and thinly sliced
  • 1 tablespoon creamy prepared horseradish
  • 1 tablespoon whole grain Dijon mustard
  • 1 teaspoon kosher salt

For the burgers:

  • 4 pounds corned beef brisket, ground with its spices
  • Extra virgin olive oil
  • Kosher salt
  • Freshly-ground black pepper
  • 12 sweet steakhouse-style dinner rolls, sliced (if these are not available, use potato rolls)
  • 1/2 cup good quality mayonnaise
  • 12 slices sharp Swiss cheese (about 1/2 pound)


Combine the vinegar and brown sugar in a large sauté pan. Bring to a boil over medium heat. Add the onion and sauté until it turns bright red and nearly translucent, about 5 minutes. Add the cabbage and stir frequently until wilted, about 2 minutes more. Transfer the cabbage, onions and liquid to a non-reactive bowl, and fold in the horseradish, mustard and salt. Cover and refrigerate for 2 to 6 hours.

Prepare the grill for direct grilling at about 700°F for grilling the burgers, with a cooler zone or warming rack for toasting the bread.

Remove the slaw from the refrigerator and let it warm to room temperature.

Form the ground corned beef into 12 patties that are 1 inch larger in diameter than the dinner rolls. Recess the centers of each patty to allow for even cooking. Brush the patties on both sides with a little olive oil, then season lightly with kosher salt and freshly-ground black pepper. Reserve.

Spread a thin layer of mayonnaise on the inside of each dinner roll. Reserve.

Place the patties on the grill grate directly over the hottest part of the fire. Flip after they are cooked half-way-through (3 to 4 minutes). Top each patty with a slice of cheese, and toast the dinner rolls by placing them on the cooler zone of the grill or warming rack, with the mayonnaise side facing down. Remove the burgers when cooked to medium-well (about another 3-4 minutes on the second side). Place a burger in each roll and top with Wilted Cabbage Slaw before serving.


Smash-roasted Red Potatoes

Grilled Smash-roasted Red Potatoes

My good friend Eric Wolff introduced me to this amazing method for preparing potatoes last summer, and I’ve been hooked on it ever since. So it was only a matter of time before these potatoes made their way into our newsletter. And lucky for you, that time is now. Smashing the potatoes creates thousands of nooks and crannies that become crisp and flavorful when roasted. You can simply make it in the oven, or cook it on the grill like I prefer to do to add a subtle smoky flavor. I’ve also added some sweet, caramelized shallots to the mix to really amp things up. This is sure to become a go-to side in your entertaining repertoire.


  • 3 pounds red potatoes, washed
  • Extra virgin olive oil
  • Kosher salt
  • Freshly-ground black pepper
  • 1 large shallot, thinly sliced
  • Wood chips (we prefer to use oak)


Prepare the grill for indirect grilling at 450° to 500°F with a little wood smoke.

Place the potatoes in a large pot. Fill with water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat, then boil for 20 minutes more. Remove from heat and drain the potatoes.

Place the potatoes on a heavy, grill-safe baking sheet. I like to put them on a Silpat mat placed inside the sheet pan. Smash the potatoes to flatten and break them open. Drizzle generously with olive oil and season with salt and pepper. Distribute the sliced shallots on top.

Place the pan in the indirect grilling zone, add some wood chips to the fire (I suggest oak wood in a smoking envelope) and close the hood. Roast in the indirect zone for 45 minutes, rotating the pan 180 degrees half way through.

Remove from the grill, serve and enjoy.

Irish Coffee Stout Beer Cocktails

Irish Coffee Stout Beer Cocktail

Adding a little Irish whiskey and brown sugar to coffee changes your cup of Joe from a morning-time necessity to an early-evening party starter. Why not add all three of those to a nice Irish stout to really make things festive on Saint Patrick’s Day? The combination adds complexity and depth to your favorite stout. Guiness Draught cans work well, but I made these with Oskar Blues Ten Fidy Imperial Stout.


  • 2 ounces Irish whiskey
  • 1 packet of Starbucks Via instant coffee (or 0.12 ounces micro-ground coffee powder)
  • 2 ounces brown sugar simple syrup
  • 2 cans Guinness Draught Stout, 14.9 ounces each


To make the brown sugar simple syrup, combine equal parts (by volume) water and light brown sugar in a small sauce pan. Bring to a boil, then remove from heat and refrigerate.

Use a fork to whisk the micro-ground coffee into the whisky until dissolved. Stir in the brown sugar simple syrup.

Split the mixture into the bottom of 2 beer glasses. Pour the beers over the top.


Join us for a Cooking Demonstration with Roberto Caporuscio in New York

The Kalamazoo Pizza Oven


Kalamazoo is exhibiting at the Architectural Digest Home Design Show from March 19-22 in New York City. We will also be doing a cooking demonstrating with our newest product; a built-in model of our popular Artisan Fire Pizza Oven.

Renowned pizza chef of Don Antonio by Starita, Roberto Caporuscio, will be leading the demonstration on Saturday and Sunday from 12pm-2pm. Roberto is a master Pizzaiolo and a good friend of Kalamazoo, and we are very excited to have him put our newest pizza oven through its paces! Demonstrations will also take place on Thursday and Friday, from 1pm-4pm. So stop by the right side of the main show entrance to see our Built-in Artisan Fire Pizza Oven in action.   

And don’t forget to visit us booth 263 to see our newly redesigned outdoor kitchen vignettes. For more information about the show please visit the Architectural Digest Home Design Show website.

We hope to see you next week in New York!