Weber Grill Restaurants - Grill-Out Dining

Issue 29 May 2007

May is National BBQ Month

In May, Weber Grill Restaurant will feature weekly regional BBQ dishes on its Grilling USA menu from some of the best-known BBQ regions in the country. Every time a BBQ entrée is ordered off the Grilling USA menu a portion of the proceeds will benefit the Illinois Fire Safety Alliance (IFSA) and Camp “I Am Me.” Camp “I Am Me” provides the setting for children with burn injuries to share their common experiences while being able to play and not feel self conscious about what others may be thinking of their scars. Reentering one’s peer group is a critical milestone of recovery, and for children an essential part of their social and emotional development. Camp “I Am Me” is the only American Camping Association (ACA) accredited burn camp in the United States. It is held at YMCA Camp Duncan, in Ingleside,IL. (Fox Lake area). Participation in Camp “I Am Me” is offered at no cost to the campers. It would otherwise cost approximately $2,000 to send each camper.

22 firefighters volunteer to be camp counselors, along with social workers and other caregivers
95 campers (ages 8 to 16)
Activities range from arts and crafts to hiking, swimming, horseback riding, dancing and a carnival-like Fun Fair.
On Visitors Day, firefighters travel to Camp Duncan to put on a parade of 50 vehicles— trucks and other equipment with sirens blasting—that come from all corners of the state.

We will be collecting donations for camp at all three locations throughout the month of May.

Mother’s Day:
May 13

Let us make the arrangements.

Chicago

(312) 467-9696

Lombard

(630) 953-8880

Schaumburg

(847) 413-0800

Grilling USA Specials!

Each week we will move across the country sampling BBQ: Week 1 we visit the Carolinas, Week 2 we hit Memphis, Week 3 we head down to Texas. We will cap off the month with some of the “Best of” selections. In this issue of our newsletter we will share recipes for the Blackened Redfish Fillets along with the sides served with it: Black Eyed Peas and Braised Country Greens. This dish is spiced with Carolina rub spices so you can try it with us the first week and again at the end of the month. In between, try grilling it at home! The potato salad is a nice accompaniment for many bbq dishes we threw in as a bonus.

Blackened Redfish Fillet

6 Redfish Fillets, about 10 ounces each
1/4 cup corn oil
1/2 cup Carolina blackening spice (reserve 2 tablespoons)

Combine 2 tablespoons of spice mix with the oil and mix well.
Brush the redfish fillets with the seasoned oil.
Dust with blackening spices (both sides) and sear over direct heat.
Finish grilling over indirect heat, about 8 minutes or until fish is opaque in color.

Makes 6 fillets
© 2007 Weber Grill Restaurant.

Black Eyed Peas

3/4 pound bacon
3/4 pound Spanish onions (diced)
3 teaspoons bbq spice

2 teaspoons roasted garlic
1 tablespoon fresh thyme (pulled)
2 pounds black eyed peas (cooked)

1/3 quart water
3/4 teaspoon kosher salt

In a heavy bottom pot, sauté bacon (allow to brown) until crispy.
Add onions garlic and thyme and continue to sauté (allow to brown).
Add the black eyed peas, spices, salt and water, bring to a boil and simmer for 10 minutes.
Adjust seasoning as needed.

Makes 6-8 servings

Grilled New Potato Salad

For the potatoes:
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2-1/2 pounds new potatoes, about 1-1/2-inches
in diameter, washed and cut in half
1/2 pound thick bacon, cut into 1/4-inch dice
3 medium Vidalia, Maui, or other sweet onions,
cut crosswise into 1/2-inch slices

6 scallions, white part only, thinly sliced crosswise
1 tablespoon finely chopped fresh thyme
3 tablespoons chopped fresh parsley
For the dressing:
1/3 cup extra virgin olive oil
3 tablespoons sherry vinegar
3 tablespoons chicken stock or water
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large bowl combine the oil, salt, and pepper. Add the potatoes and toss to coat evenly. Grill the potatoes over direct medium heat until easily pierced with a skewer and golden brown, 20 to 25 minutes, turning once. Remove the potatoes from the grill. When cool enough to handle, cut each potato half into two pieces and place in a large bowl. Cover and set aside at room temperature.

In a large sauté pan over medium heat, fry the bacon, stirring occasionally, until crisp, 10 to 12 minutes. With a slotted spoon transfer the bacon to the bowl of potatoes; reserve the bacon fat.

Brush the sweet onion slices with some of the reserved bacon fat and season with salt and pepper. Grill over direct medium heat until lightly browned and tender, 10 to 12 minutes, turning and basting with the reserved bacon fat once. Remove from the grill and cut each slice into quarters.

Add the potatoes along with the scallions, parsley, and thyme. In a medium bowl whisk the dressing ingredients. Pour the dressing over the potatoes and toss gently. Cover and allow to stand at room temperature for about 1 hour before serving.

Makes 10-12 servings

Braised Country Greens

3/4 pound collard greens
3/4 pound Swiss chard
1-1/2 pounds fresh leaf spinach
1/3 pound bacon
4 ounces unsalted butter
3/4 pound Spanish onions

2 teaspoons chopped garlic
2 teaspoons BBQ spice (use your favorite)
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
1 quart low sodium chicken broth

Clean and cut greens lengthwise removing stem and trim top. Slice into 2 inch strips.
Clean spinach, remove stems and cut leaves in quarters.
Place bacon in a heavy bottom pot, sauté until crispy.
Add butter, onions and garlic sweat for approximately 3 minutes.
Add salt, pepper, bbq rub and stock. Bring to a boil and add collard greens. Braise for 15 minutes.
Add spinach and continue to braise for an additional 5 minutes. Adjust seasoning if needed. Enjoy!

Makes 6-8 servings

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