Grill
Centric
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Homo erectus is said to have mastered the use of fire around 500,000 B.C. In subsequent millennia, the primitive act of roasting meat over an open fire has evolved into a culinary art form uniquely expressed among cultures around the globe. In the Unites States, the sizzle of meat on the grill is a quintessential component of a steamy summer afternoon. For nearly a century, USDA Prime and USDA Choice beef, lamb, pork, poultry, bison and veal from Louisvillebased Robinson’s Prime Reserve has been served at award winning restaurants, flown to remote venues for events by world-renowned chefs, and served to six U.S. presidents. The company recently set grillmeisters’ tongues wagging around the world with news that their hand-carved, handselected meats are now available for purchase on-line (www.robinsonsprimereserve.com). Making their products available en masse doesn’t mean they’ve compromised on quality; each cut maintains the perfect lean-to-fat ratio.
Written by: Bridget Williams Photography by: Eric Williams sophisticated living 87
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Robinson’s beef rib eye steaks and
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lamb chops served as the focal point for a recent grill-centric dinner. To complement the simple summer menu, served on Match Convivio tablewear, Boston’s Floral Couture selected a casual arrangement of white hydrangeas, peonies and lilies displayed in mason jars for placement on a weathered table fashioned from remnants
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of an old tobacco barn.
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Traditional Peasant Tomato and Garlic Bruschetta
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Grilled Lamb with Herbes de Provence
Serves 4
Serves 4
4 large ripe tomatoes 4 thick slices country bread, preferably sourdough 2 garlic cloves, halved Extra virgin olive oil, for sprinkling Sea salt and freshly ground black pepper
12 rib lamb chops. Each 3-4 ounces, 1" thick ¼ cup extra-virgin olive oil 2 lemons Salt and freshly ground black pepper, to taste 3 tablespoons Herbes de Provence
Roughly chop the tomatoes and season with salt and pepper To make the bruschetta, grill the bread on both sides until lightly toasted. Rub the top side of each slice with the cut garlic, and then sprinkle with olive oil. Spoon the tomatoes over the bruschetta and sprinkle with more olive oil. Serve immediately. Adapted from Maxine Clark’s Italian Kitchen, 192 pages, Ryland Peters & Small, rylandpeters.com
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Arrange the chops in a nonreactive baking dish just large enough to hold them in a single layer. Combine the olive oil and the juice of one lemon, whisk to blend. Set half aside for basting. Brush the chops on both sides with the remaining olive oil mixture and season with salt and pepper. Sprinkle the chops with 2 tablespoons of the Herbes de Provence and marinate for 10 minutes. Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Arrange the chops on the hot grate and grill, turning with tongs, about 4 minutes per side for medium-rare. As they cook, baste. Transfer the chops to a platter and season with the remaining Herbes de Provence. Serve at once, accompanied by the remaining lemon, cut into wedges. Adapted from The Barbeque Bible by Steven Raichlen, 556 pages, Workman Publishing Company, workman.com
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Traditional Brownies
Grilled Pears, Spiced Honey, Walnuts & Blue Cheese
Makes about 12-15 portions
Serves 4
6 ½ oz. bittersweet chocolate, roughly chopped 1 ½ sticks unsalted butter 1 2/3 cups sugar 1 cup all-purpose flour 3 eggs Confectioners’ sugar, to decorate
½ cup shelled walnut halves 2 tablespoons clear honey ¼ teaspoon cardamom 4 ripe but firm pears 2 tablespoons sugar, for dusting 4 oz blue cheese
Preheat the oven o 325° F. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth. Spoon the dough into the prepared baking pan and bake in the preheated oven for about 30-35 minutes, or until flaky on the top but still soft in the center. Be careful not to over bake. Let cool completely before dusting with confectioners’ sugar to decorate.
Put the walnuts into a skillet, add the honey and cardamom, and cook over high heat until the honey bubbles furiously and starts to darken. Immediately pour the mixture onto a sheet of waxed paper and let cool.Peel the nuts from the paper and set aside. Preheat the grill. Using a sharp knife, cut the pears into quarters and remove and discard the cores. Cut the pear quarters into thick wedges. Dust lightly with sugar and cook over medium-hot coals for about 1½ minutes on each side. Pile the pears onto slices of toast, sprinkle with the walnuts and serve with the blue cheese and a glass of dessert wine.
Adapted from The Hummingbird Bakery Cookbook, 144 pages, Ryland Peters & Small, rylandpeters.com
Adapted from Lazy Days and Beach Blankets: Simple alfresco dining with family and friends, 176 pages, Ryland Peters & Small, rylandpeters.com
S ources
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Ribeye Steaks and Lamp Chops – Robinson’s Prime Reserve – robinsonsprimereserve.com Match Convivio tablewear and 12” Roman centerpiece – Dover House Mercantile – 502.899.1699 Floral Arrangements – Boston’s Floral Couture – 502.540.0066 - bostonsfloralcouture.com Olive Wood Laguiole Steak Knives – L.V. Harkness & Co. – 866.225.7474, lvharkness.com Shun Higo Nokami Folding Stainless Steel Steak Knife – Williams Sonoma – williams-sonoma.com Pewter Mint Julep Cups – Merkley Kendrick Jewelers – 502.897.3923 – mkjewelers.com Louis Ghost Armchairs – Design Within Reach – dwr.com
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