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You’re Booked for Lunch |
Starting January 2, 2007, when you visit any Weber
Grill Restaurant, after 4 lunches, choose one of Weber’s
3 cookbooks or one $25 gift card. This program, designed for individual
diners, will continue through March 31, 2007. The retail
value is $22.95 to $35.00. The recipes in this edition of our
newsletter come from Real Grilling.
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Give the Gift of Weber Grill Restaurant!
It is football season, what better time to try our BBQ Catering To Go? Ribs, Pulled Pork, BBQ chicken, mini-sandwich platters and all our best side dishes: cole slaw, baked beans, potato salad and corn bread—take your pick and you’ll be the hit of the party. Call any of our three locations and order your choice of items today. Before you call to order, you can go to our website to review the menu:
www.webergrillrestaurant.com.
| Chicago |
(312) 467-9696 |
| Lombard |
(630) 953-8880 |
| Schaumburg |
(847) 413-0800 |
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Kick off the New Year with a
Super Bowl Party Cooking Class! |
The class will be held on Saturday, January 27, in Schaumburg. We ll help you host a football party with a variety of foods: fajitas, wings, pizza
and more. Price will be $75 plus tax per person. The cost includes the demonstration class, food and beverage service and
gratuity. Space is limited please call 847-413-1277 for reservations. |
King-Size Beef Kabobs with Salsa Verde |
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Prep Time: 20 minutes
Marinating Time: 1 hour
Grilling Time: 7 to 8 minutes
Sauce
1 cup lightly packed Italian parsley leaves,
with some stems attached
1 tablespoon capers, rinsed and drained
2 anchovy fillets, coarsely chopped
2 hard-cooked egg yolks
6 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
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2 pounds top sirloin,
about 1-1/2 inches thick
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
12 slices ripe tomato (optional) |
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1. To make the sauce: In a food processor, finely chop the parsley, capers, anchovy fillets, and egg yolks. With the machine running add the oil in a
steady stream, then add the vinegar, salt, and pepper. The sauce can be made up to one day in advance and kept, covered, in the refrigerator. Stir sauce just before serving.
2. Trim the sirloin of any excess fat and cut into 1-1/2 inch cubes. Season with the pepper and granulated garlic, pressing the spices into the meat.
Place the meat in a medium bowl, cover with plastic wrap and refrigerate for about 1 hour.
3. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Add the oil to the bowl, toss to coat the meat evenly, and then
thread the meat onto skewers. Sprinkle with the salt.
4. Grill the kabobs on all four sides over direct high heat until cooked to desired doneness, 7 to 8 minutes for medium-rare, turning four times.
Serve warm with the sauce on the side and sliced tomatoes, if desired.
Makes 4 to 6 servings
©2005 Weber-Stephen Products Co. All rights reserved. Recipe from Weber s Real Grilling™. Used with permission. |
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| Pulled Pork Tostadas with Guacamole |
Prep Time: 20 minutes
Grilling Time: 3-1/2 to 4 hours |
Rub:
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon prepared chili powder
1 boneless pork shoulder roast
(Boston Butt), about 4 pounds |
Guacamole:
8 ripe Hass avocados
1/3 cup fresh lime juice
2 teaspoons kosher salt
1/2 cup finely chopped fresh cilantro
1-1/2 cups good-quality spicy tomato salsa
1 large bag sturdy tortilla chips |
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1. To make the rub: In a small bowl, mix the rub ingredients with your fingertips.
2. Coat the roast thoroughly on all sides with the rub. Allow the roast to stand at room temperature for 20 to 30 minutes before grilling.
3. Grill the roast over indirect medium heat until the internal temperature reaches 185°F to 190°F, 3-1/2 to 4 hours. Adjust the grill’s temperature so it stays about 325°F. The meat should be so tender it pulls apart easily. Remove the roast from the grill, place it on a cutting board, and loosely cover with foil. Let rest for about 20 minutes.
4. Meanwhile, make the guacamole: Scoop the avocado flesh into a medium bowl. Add the lime juice and salt and, using the back of a fork, mash the guacamole together. Stir in the cilantro. Cover the surface with plastic wrap to prevent browning.
5. Using two forks, pull the pork apart into shreds, discarding any pockets of fat. If desired, finely chop the pork with a knife. Place the shredded pork in a large saucepan over medium heat and moisten with the salsa.
6. To serve, place about one tablespoon of pork on each tortilla chip. Top with about half as much guacamole. Serve while the pork is warm.
Makes about 100 pieces
©2005 Weber-Stephen Products Co. All rights reserved. Recipe from Weber’s Real Grilling™. Used with permission. |
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| Honey-Shallot Roasted Chicken |
| Prep time: 20 minutes " Marinating time: 4 to 6 hours " Grilling time: 45 to 55 minutes |
Brine:
2 lemons, thinly sliced
1-1/2 cups honey
3/4 cup kosher salt
1/2 cup thinly sliced shallots
2 tablespoons lemon-pepper seasoning
1 tablespoon roughly chopped
fresh rosemary
1 teaspoon crushed red chile flakes
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2 whole chickens, 3 to 4 pounds each
Paste:
1/4 cup extra virgin olive oil
2 tablespoons lemon-pepper seasoning
1 tablespoon finely chopped shallots
1 tablespoon finely chopped
fresh rosemary
Zest and juice of 1 lemon
1/4 teaspoon ground cayenne pepper |
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1. To make brine: In a large pot, mix the brine ingredients with 4 cups of water. Bring the brine to a boil and cook for 5 minutes. Remove from the heat,
add 8 cups of ice cubes, and allow to cool.
2. Place one of the chickens, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open the
chicken like a book, and then cut the chicken in half lengthwise. Repeat the process with the other chicken. Submerge the chicken halves in the brine
and refrigerate for 4 to 6 hours.
3. To make the paste: In a small bowl, mix the paste ingredients.
4. Remove the chicken halves from the brine and pat dry with paper towels. Rub the paste evenly over the chicken halves.
5. Grill the chicken, skin side down, over direct medium heat until the skin is golden brown, 5 to 10 minutes. Move the chicken over indirect medium
heat, skin side up, and grill until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the
thigh, 40 to 45 minutes. Remove from the grill and let rest for 5 minutes before carving and serving.
Makes 4 to 6 servings.
©2005 Weber-Stephen Products Co. All rights reserved. Recipe from Weber’s Real Grilling™. Used with permission.
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