1C • FARRAGUTPRESS THURSDAY, JUNE 19, 2014

Chef Walter Lambert offers advice

■ COURTNEY SUCHcsuch@farragutpress.com

Firing up the grill for summertime mealswill either bring excitement to the grill-master of the household or anxiety to thosewho prefer the oven. But Chef WalterLambert likes to remind people that turn-ing the knob on the grill can create resultsthat are enjoyable to all of those hungrypeople crowding around the table, espe-cially on Independence Day.

“You know, there are not many things onthe grill that you do that I don’t like. I’m forthe standard things … hamburgers andhot dogs,” Lambert said.

“That is not a steak day … a steak day issome Friday when everything has been apain in the neck and you come home andgrill a steak to get over it, not anIndependence Day picnic,” he added.

Lambert’s personal favorite is the ham-burger, meaning he also has some personal

favorite tips for making it perfect, includ-ing finding the right beef.

“I use Food City’s 93-7 ground beef a lot,but it’s too lean for the grill. If you aregoing to grill you need about a 75-25 or an80-20,” he advised.

“My friends from certified angus beeftaught me … that when you are going to doa hamburger, you’re going to do it in a ham-burger shape and then press it down in themiddle, not all the way through, so that it’slower in the center than it is on the outeredge,” Lambert said.

This technique produces a flat hamburg-er instead of one with a “pooch,” asLambert calls it. As for cheeses, he likes toleave those off until the end.

“When grilling, you tend to lose cheesesand other things you put in them, and so Ilike to do a nice spread to put on the out-side.”

Lambert’s spreads and seasonings typi-cally include BKW seasonings, especially

Grill it right

See GRILL on Page 3C

2C • FARRAGUTPRESS THURSDAY, JUNE 19, 2014 FIRE UP THE GRILL!

Orange-GingerBaby Back Ribs

GrilledZucchini

Rolls

Sweet &Salty

PopcornSubmitted by Linda Frederick

Breakfast Milk Shake(aka banana ice cream)

Submitted by Linda Frederick

StrawberrySlushSubmitted by Linda Frederick

1 cup ketchup1/2 cup hoisin sauce4 Tbsp soy sauce2 Tbsp grainy mustard3 Tbsp honey2 Tbsp orange juice

2 Tbsp Asian chili sauce1 Tbsp Worcestershire sauce4 cloves garlic, minced1 Tbsp ginger

Grated zest of an orangeSalt and pepper

3 medium zucchinis, sliced 1/4-inch thick, lengthwise

1 Tbsp olive oil4 ounces chevre (soft goat

cheese), at room temperature

Pinch of freshly ground black pepper

Pinch of kosher salt2 Tbsp sun-dried tomatoes,

oil-packed and minced1 tsp oil from the

sun-dried tomatoes1 tsp fresh thyme, minced2 Tbsp Parmesan cheese,

freshly grated

10 cups popped popcorn1 cup broken miniature pretzels1 cup candies of your choice, such as Almond Joy pieces or

milk chocolate M&M's1 cup chopped dried pineapple10 ounces white candy coating, coarsely chopped

2 bananas9-10 whole strawberries (optional)

1/4 cup blueberries (optional)1/2 cup milk or orange juice

6 ice cubes16 strawberries1/2 cup frozen concentrated limeade1/2 cup water

5 pounds baby back ribs

Sauce:

DirectionsPreheat the grill to medium and turn down to low. Prepare ribs for

grilling by removing the membrane from the underside of the ribs.Prepare several foil envelopes and place 2 strips of ribs into each enve-lope, with 1/4 cup of water and seal tightly. Cook for 2 to 2 1/2 hourson low (300ºF) with the lid closed. Check the thermometer on the frontof the grill lid frequently and adjust the cooking temperature accord-ingly. This may require turning one or two burners off and cookingindirectly.

To prepare the sauce: combine all ingredients in a saucepan and setaside until the ribs are ready to remove from the foil. Gently heat thesauce on the side burner for 10 to 15 minutes before using.

Carefully remove the ribs from the foil and place on grids. Baste gen-erously with sauce, and grill for 10 minutes per side, leaving the lidopen, turning several times and basting with sauce after each turn.

Heat remaining sauce to a boil and then allow it to simmer for 5 to10 minutes. Serve on the side as a dipping sauce.

DirectionsPreheat the grill on medium. Brush both sides of sliced zucchini with olive oil and sprinkle with

salt. Place on the grill and cook for 4 minutes per side.When cooked, set on a wire rack to cool.In a small bowl, combine the chevre, salt, pepper, sun-dried toma-

toes, oil and thyme.Using a small spatula, spread the cheese mixture thinly over one

side of the zucchini. Lightly roll the zucchini and place seam side downon a small, parchment-lined baking sheet. Sprinkle with Parmesancheese. Place baking sheet on top rack of the grill for 15 minutes.

Remove to a platter and serve.

DirectionsIn a large bowl, combine popcorn, pretzels, candies and pineapple.

In a microwave, melt candy coating; stir until smooth. Pour over pop-corn mixture; toss to coat. Immediately spread onto waxed paper; letstand until set. Break into pieces. Store in airtight containers. Yield:four quarts.

DirectionsSlice the bananas into 1-inch chunks. Wash and stem the berries.

Seal the fruits in a plastic bag and freeze for at least 3 hours orovernight. Place the frozen fruits in a blender or food processor (ifthey are rock solid, you might let them slightly defrost). Add the milkor orange juice and puree or process until smooth and thick. Pour intoa glass, bowl or mug and serve with spoons or straws.

Blue CheeseCompound Butter

2/3 cup butter, at room temperature1/3 cup Roquefort cheese, crumbled1 Tbsp shallots, finely chopped

1 1/2 tsp fresh thyme leaves, finely chopped

Dash hot pepper saucePinch salt

DirectionsIn a small bowl, mix all ingredients together lightly with a fork until

just evenly combined. Over-mixing will cause it to become too blue incolor. Spoon the mixture onto a sheet of waxed paper and shape it intoa log about 4 centimeters (1 1/2 inch) in diameter. Refrigerate 1 hour.Slice into 1.5-centimeter thick rounds (1/3-inch) and place on hotgrilled steaks to melt. Freeze leftover butter.

DirectionsPlace ice cubes in a blender or food processor and pulse until

crushed. Add the strawberries, limeade, and water. Puree untilsmooth and thick. (Serves two)

Recipes for Summer Entertaining

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FIRE UP THE GRILL! FARRAGUTPRESS THURSDAY, JUNE 19, 2014 • 3C

When planning any outdoor party, butespecially a pool party for kids, the key tosuccess is being prepared. And being pre-pared really means one thing: limitingyour trips into the house (and away fromthe pool) to an absolute minimum. Keepthe windows open to the backyard so thatif you must grab something, you are stillwithin earshot.

Having everything you need withinclose distance will help ensure a greattime for all. After all, who wants drippingfeet scampering around the house? Notme! Everything listed below should be out-side, in sight of the pool.

Below are just a few ideas. Remember:The pool is the main attraction; throw insome yummy food, basic supplies and yourguests will be good to go!

Basic supplies:• First aid kit for minor scrapes and

cuts (Band-aids, anti-bacterial ointment,aspirin, etc.)

• Extra towels (at least one per person)• Sunscreen (spray and lotion)• Clean Zip-loc bag, to use as an ice

pack if needed• Pool toys & floats (from The Pool Place)Beverages:Stock an ice chest full of water, soda,

juice boxes, or whatever you decide tooffer. As an alternative, fill a beverage dis-penser with water and toss in some slicesof lemons and oranges.

Food:Food that is easy to eat, nutritious and

filling will keep your lil’ swimmers happyall day. Here are a few ideas: pizza, delisandwiches, grilled hamburgers and hot-dogs, nacho bar, smoothie station andfresh fruit.

If you keep the menu simple, you’ll havea better chance of enjoying the party asmuch as the kids! And don't forget tostock up on pool toys and supplies fromThe Pool Place and get your water in topshape. Most importantly… have fun!!

~Story and photos submitted by ThePool Place.

The Pool Place is located in Knoxvillenear Downtown West at 8100 KingstonPike, phone 865-694-4126. Hours of oper-ation are from 10 a.m. to 6 p.m, Mondaythrough Saturday, and from 1 to 5 p.m.,Sunday. There also is a location inMaryville at 819 Foothills Mall Drive,phone 865-984-2301; hours of operationfrom 10 a.m. to 5 p.m., Monday throughWednesday and Friday and Saturday.

Tips to successfully host a pool party for children

when grilling vegetables.Another one of Lambert’s grilling

secrets is to use a grilling pan instead of askewer.

“I love vegetables cooked on the grill …do you know how to keep vegetables fromfalling off their shish kabob? Just don’t putvegetables onto a shish kabob. Use a grillpan for the vegetables,” Lambert said.

“It gives them a great flavor and you canadd a little reduced sodium dell seasoningto them and get a great vegetable taste,”he added.

Chef Walter has been his family’s go-tochef since he was 9 years old, when he

used to cook for his seven younger siblings.“Over years it became a favorite hobby,

and then of course, just over 20 years ago,the folks at Channel Eight helped thathobby get totally out of hand,” Lambertsaid.

He also recommends serving hot dogsthe “right way,” without ketchup, butwants to remind people that cookingshould please whomever is being served.

“Think of some limitations some folkshave when coming to an IndependenceDay picnic. Somebody may bring alongtheir vegan boyfriend, so do this in a wayyou can take care of that. Think about whoyour guests are going to be, and then it’seasier to put together a meal,” Lambertadded.

GrillFrom page 1C

Did You Know?Individuals eating a low-fat, low cholesterol diet may make grilled

foods a staple of the warm-weather season. Grilled meats certainly arehealthier than fried or fat-laden varieties, but grilling may not be ashealthy as you think. Heterocyclic amines, or HAs, are a type of carcino-gen that can form on foods when they are cooked over high heat or overa direct flame. High levels of HAs can increase cancer risk. When grilling,the key is to cook foods in a safe manner. HAs often form when food isin close proximity to a heat source.Less contact with a heating element or keeping grilled foodsfurther away from flames by keeping the flames low can help.The longer food is exposed tohigh heat, the greater the riskthat HAs will form. It could bebetter to cook low and slow,which also can make grilledfoods more flavorful.

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4C • FARRAGUTPRESS THURSDAY, JUNE 19, 2014 FIRE UP THE GRILL!

Beautiful nights make for great opportu-nities to invite some friends over for a star-ry soiree under the nighttime sky. Unlikehouse parties at which guests will bespending most of their time indoors and invarious rooms throughout the house, out-door parties often are limited to smallerareas such as patios. That can make thingsmuch less taxing on hosts, who won't havemuch prep work to do to get an outdoorhosting area ready for guests.

But even an impromptu party requiresplanning and a little elbow grease beforeguests arrive. The following are a few areasto address before guests arrive for yournext outdoor get-together.

• Clear the walkways and patio ofdebris. The walkways and patio may notneed too much attention, but give them aonce-over with a broom to clear any debris.When clearing the patio of debris, move allfurniture, making sure to sweep up any

debris, including food, that might have fall-en beneath tables and chairs since yourmost recent party. If the patio is especiallydirty, consider power washing it to removestubborn stains that can rob the area of itsaesthetic appeal.

• Clean the furniture. Whether it's beenmonths since your last party on the patio orjust a few days, the furniture must becleaned. Unless items have been stored in agarage or shed, patio furnishings areexposed to the elements, and that meansdirt, soil, soot or pollen may have accumu-lated on the furniture. Wipe down all cush-ions, using a mild detergent when neces-sary. Cushions may need some time to dry,so make this one of your first tasks, andleave cushions out in the sun so they drymore quickly. Once the cushions have beencleaned, wipe down the furniture with awet towel to clear them of any dirt ordebris.

• Clean and inspect the grill. The grillis a go-to accessory when hosting an out-door party, so give the grill a thoroughcleaning before the first guests arrive.Nothing brings a party to a halt like hunger,and guests may begin to grow antsy if theyare not served food in a reasonable amountof time. If you are using a propane grill,check to make sure the tanks are full as youclean the grill. Running out of propane is asummer soiree faux pas, so you might wantto keep an extra tank handy just to be safe.

• Clear the entryway to your home.Your guests will likely be using the sameentryway over and over again during theparty, so focus on cleaning this entryway soguests don't trip or have to jump over toyson their way to an indoor restroom. Oncethe entryway has been cleared of potentialtripping hazards, make sure the indoorpath to the restroom is clear.

Tips for perfectly

grilled veggies

SPRUCING UPyour outdoor space

One of the highlights of thesummer season is the incrediblebounty of fresh produce, andgrilling these vegetables givesthem a smoky, delicious dimen-sion. Chef BBQ Naz, a grillingexpert from Broil King, sharessome simple tips for flavor per-fection.

• When preparing vegetables,slice them to expose as much ofthe vegetable to the grill surfaceas you can.

• Coat vegetables with olive oilbefore placing them on the grill.This will help prevent them fromsticking to the grill.

• Use the right tool for the job.Accessories such as grill toppersand skewers are perfect for keep-ing smaller foods such as cherrytomatoes and onions from rollingaround or falling through thegrate.

• Don't leave vegetables unat-tended. Vegetables are delicateand can easily overcook if notmonitored.

• Grill extras. Leftover grilledvegetables are great in soups,salads, sandwiches and on pizzasand pasta.

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