LOS ANGELES TIMES | www.latimes.com Thursday, June 16, 2016ADVERTISING SUPPLEMENT

BUILT WITH PASSION. OWNED WITH PRIDE.

INSIDE:Recipes

And More!

Enjoythe season’s bounty

grilled to perfection with

◀ EndlessOptions For Your

Own OutdoorOasis

◀ Fire Magic:Sear A SteakAnd Bake A

Cake

◀ ChefAnna Rossi’s

FreshGrilling Ideas

SummergrillingMagic

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For more than 75 years, Fire Magic hasdesigned the finest grills and grillingaccessories available.Proudly crafted in the City of Industry, Fire

Magic products are made from the highestquality materials, with the most advancedfeatures for today’s discerning outdoor cookand backed by the industry’s best warrantyprogram.

State-of- the-art manufacturing equip-ment, commercial quality construction andan experienced design and engineeringteam ensure the best performing and lon-gest lasting grill on the market today.While the grill is the centerpiece, the

outdoor kitchen is not complete withoutcooking, cooling and storage accessories.

Fire Magic offers the widest array of storageaccess doors and drawers, side cookers,including the popular Power Burner, refrig-eration equipment and coolers, refreshmentcenters, bar caddies and vent hoods.

There’s no better outdoor kitchen thanone built with a Fire Magic Grill and acces-sories. We at Fire Magic have a passionfor outdoor grills – a passion for quality, apassion for performance, and a passion forcustomer satisfaction.

Fire Magic customers take pride inowning one of the best performing and bestlooking grills on the market today. For addi-tional information, visit www.firemagicgrills.com.

Sear a steak.Bake a cake.

▶ All high-quality, 304 stainless steel construction resists oxidationand corrosion.

▶ Heavy-duty, stick-resistant stainless steel cooking grids providean optimal heating surface and more cooking area than other same-sized grills to easily cook an entire meal all at once.

▶ The most BTUs per square inch with control to cook up to 1,000degrees and down to 200 degrees – to sear a steak and bake a cake.

▶ Advanced heat distribution system featuring proprietary stainlesssteel Flavor Grids that minimize flare-ups common with briquettesystems.

▶ Cast stainless steel burners evenly distribute heat.▶ 12-inch deep firebox offers ample space for convection as well asindirect cooking.

▶ Unique “5 Ways to Cook” system allows you to grill, sear (withinfrared sear zone), smoke (smoker drawer), rotisserie cook andeven charcoal grill (charcoal basket.)

▶ Best warranty in the industry – a lifetime warranty on cast stain-less steel burners, cooking grids and stainless steel housing.

It’s FireMagic®The Fire Magic DIfference

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▶ Poolside fire bowls, lanternsThere’s nothing like the

combination of fire and water tobring endless relaxation. Add thedramatic effect of fire to a pool areaby incorporating pedestals adornedwith fire bowls or fire lanterns aroundthe perimeter walkway or entrance.

CreateThe popularity of outdoor rooms continues to rise.

Furnishing a patio and backyard with a simple dining set andbarbecue was once the rule. Now those exterior spaces have

evolved into a true extension of the home, complete with an elabo-rate outdoor kitchen, living and dining areas, for a space that brings

all of the indoor conveniences and comfort to the outdoors.

For more information on these and other products to completeyour ultimate outdoor room, visitwww.firemagicgrills.com and

www.americanfyredesigns.com.

▶ Bring your Indoorkitchen outside

Nothing makesan outdoor spacemore functionalthan an outdoorkitchen that mimicsthe versatility of theindoor one. Today’soutdoor kitchenscan be designed toinclude a refrigerator,beverage center, sideburners and storagedoors and drawersthat allow you to prepare and serve any (and every) meal outdoors.Though the options are endless when it comes to the materials usedto design a custom outdoor kitchen, pre-fabricated islands made fromdurable materials like glass-fiber reinforced concrete are an easy andaffordable way to create the look of a custom outdoor kitchen.

▶ Add a fire tableto entertaining area

Fire tables are abeautiful and practicalway to integrate a fireelement into an outdoorspace. An alternativeto traditional outdoordining and coffeetables, fire tablesoffer a centerpiecefor enjoying a meal orcocktails alfresco. Firetables are available inboth dining and slightlylower chat heights andin a wide variety ofstyles and colors.

▶ Separate thespace with afireplace

Fireplacesoffer a focal pointto the outdoor livingspace and create aninviting ambience forentertaining or justcozying up under thestars. They can helpseparate an outdoorarea, distinguishingthe living room areafrom a dining orkitchen space. Fromtraditional to modern, there’s a fireplace design to suit any home décor.

your outdoor oasis

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BBQ ISLANDS | GRILLS | PATIO | FIREPLACES | FIRE TABLES | SPAS

LL

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Grilled Ginger ScallionChicken Bahn Mi withPickled Carrots andCilantro

1 ½ pounds bonelessskinless chicken thighs3 tablespoons goodmayonnaise½ cup cilantro leaves,rinsed and dried4 rolls (we like ours lightand airy with a nice flakycrust)For the chicken marinade:3 tablespoons fish sauce2 tablespoons soy sauce2 tablespoons maplesyrup1 tablespoon brown sugar1 tablespoon garlic,minced1 tablespoon ginger,minced

1 teaspoon toastedsesame oil4 scallions, minced½ tsp fresh ground pepper1 tablespoon white wineFor the Pickled Veggies:1 ½ cups carrots, slicedmatchstick style1 cup radish, thinly slicedrounds1 cup apple cider vinegar1 tablespoon kosher salt2 tablespoons granulatedsugar

Begin by marinatingthe chicken thighs. In amedium bowl, combinechicken thighs with fishsauce, soy sauce, maplesyrup, brown sugar,garlic, ginger, sesame oil,scallions, ground pepper,and white wine. Marinate

4-6 hours or overnight inrefrigerator.Pickled veggies: In amedium bowl, combinecarrots and radishes withapple cider vinegar, saltand sugar. Refrigerate aminimum of 1 hour.Preheat grill to 450degrees. Grill chickenthighs 3-4 minutes perside or until the internaltemperature reads160 degrees. Pull fromgrill and allow to rest 5minutes while assemblingsandwiches. We like tolightly warm or toast ourbuns on the grill for 1-2minutes for added textureand flavor. Slice bun inhalf and spread both sideswith mayonnaise. Fillbun with chicken, pickledveggies and cilantro.

Moroccan LambRotisserie with ApricotMint Pesto

5 pounds deboned andbutterflied leg of lamb1 teaspoon coriander1 teaspoon paprika¼ teaspoon cumin½ teaspoon garlic powder1 teaspoon turmeric¼ teaspoon Aleppopepper

1 tablespoon kosher salt1 tablespoon pine nuts,toasted1 tablespoon mint3 cloves garlic1 tablespoon rosemary1 tablespoon dried apricotZest of 1 limesalt and pepper

For the Moroccan Rub: Ina small bowl, combine thecoriander, paprika, cumin,garlic powder, turmeric,Aleppo pepper andkosher salt. Set aside.For the Apricot Mint Pesto:Combine the pine nuts,mint, garlic, rosemary,dried apricot and lime zestin a small food processorand pulse 10 to 15 times

until finely minced.For the lamb: On a largecutting board, lay out thedeboned and butterfliedleg of lamb. Seasongenerously with salt andcracked pepper. Evenlydistribute the pestoacross the butterfliedmeat. Tightly roll themeat widthwise and tiewith butcher’s twine.Generously season withthe Moroccan Rub.Secure the leg of lambevenly on the rotisserie.Use the back burner onhigh and roast from 1 to 1½ hours or until the internaltemperature reads 145degrees for medium rare.Remove from grill and

place on a cutting boardand allow to cool for 15minutes. Slice into 1-inchmedallions crosswise andserve warm.

Mexican Flank Steak Ruband House Chimichurrisauce

2 pounds of flank steak2 teaspoons kosher salt2 teaspoons driedoregano½ teaspoon crushedAleppo red pepper1 teaspoon coriander,ground1 teaspoon cumin1 teaspoon Spanishpaprika1 teaspoon garlic powderFor the sauce:2 cups cilantro, packed;plus 3 tablespoonscilantro, coarsely chopped1/4 cup plus 1 tablespoonred onion, finely minced2 cloves garlic½ tsp kosher salt1 cup extra virgin olive oil2 tablespoons freshsqueezed lime

Set aside 3 tablespoonscilantro and 1 tablespoonred onion.Combine remainingsauce ingredients in

Fire Magic has partnered withnetwork television cookingcompetition finalist Anna Rossito help outdoor cooks make themost of the grilling season.With her passion for simple,

clean and healthy ingredients,Anna has developed a series ofmouthwatering recipes for FireMagic that highlight the versa-tility of the grill including AlderSmoked Salmon and MoroccanLamb Rotisserie with Apricot MintPesto.

“My inspiration for my recipescomes from my love of fresh,simple ingredients,” stated Anna.“Grilling is my favorite way tobring the robust flavors of a dishtogether. I’m so thrilled to beworking with Fire Magic to helpcooks make the most of their out-door entertaining this season.”Fire up your grill and enjoy

these delicious recipes by Anna.Find even more atwww.firemagicgrills.com.

Grilling withChef Anna Rossi

Moroccan Lamb Rotisseriewith Apricot Mint Pesto

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a food processor and pureefor 30 seconds or until wellincorporated. Add salt andlime to taste. Transfer sauce toa serving bowl and gently stir inremaining red onion and cilantro.Serve at room temperature.Create rub by combining the dryingredients in a small bowl. Patmeat dry and place on a cleanwork surface. Sprinkle rubgenerously on meat to evenlydistribute seasoning and thenuse your hands to massage intoflank to infuse flavors.Preheat grill to 500 degrees. Sear3-4 minutes on each side or untilmeat is cooked to your preferredtemperature. Allow flank steak torest for 7 minutes before serving.Serve with sauce.

Potato, Bacon and CheddarGrilled PizzaYields six 8-inch pizza shells

For the dough:4 cups unbleached, all-purposeflour1 tablespoon rapid-rise dryactive yeast1 teaspoon kosher salt2 teaspoons granulated sugar1 1/4 cups hot water (imaginethe temperature of hot tea)1/2 cup extra virgin olive oilFor the toppings:1 pound red bliss potatoes,boiled and sliced 1/8-inch thick1 lb. Applewood smoked bacon,cooked and crumbled8 ounces cheddar/jack cheeseblend, shredded

½ cup scallions, thinly slicedranch dressing¼ cup extra virgin olive oil1 tablespoon garlic, crushed

Gently incorporate all dry doughingredients using an electricmixer with the hook attachment.In a 2-cup liquid measuring cup,combine 1 1/4 cups hot waterwith 1/2 cup olive oil. With themixer on low, slowly pour water/oil mixture down the side ofmixing bowl.Mix on medium low until doughcomes away from sides ofbowl and begins to form a ball,(about 5 minutes.) If the mixtureappears dry, add a little moreolive oil down the side (notwater).Drizzle a little olive oil on yourwork surface. Take ball of doughand knead a few times by handon the counter surface, then re-shape into a ball. Drizzle about3 tablespoons of olive oil aroundthe side of the mixing bowl andreturn the ball of dough to thebowl. Turn the dough ball a fewtimes, flipping it over so that it iscovered with oil.Cover the bowl with cotton toweland let rise in a warm locationfor about 30 minutes whilepreparing the toppings.

Preheat grill to 450 degrees.The dough will have nearlytripled in size in just 30 minutes.Punch the dough ball down withyour fist and gather the doughfrom the sides. Lay the doughball back down on oiled worksurface.Knead the ball for about2 minutes, pressing out anyremaining air bubbles. Dividethe ball into 6 equal pieces androll out each piece of dough asthin as possible (think 1/8 of aninch)Baste one side of dough in oliveoil and place face down on thegrill. Flash bake dough for 2-3minutes or just until some lightgolden brown patches begin toform on bottom and edge andgrill marks become visible.Flip crust and immediatelyremove from grill. You will beputting the toppings to thesurface that was just directly onthe grill.First, baste crust in garlic andolive oil. Sprinkle a thin layerof shredded cheese, followedby potatoes and more cheese.Finish with bacon and scallion.Lower grill heat to medium lowor 300 degrees. Bake for anadditional 50 minutes, movingperiodically so as not to scorchthe bottom.Remove from grill and finish withan extra sprinkle of scallion anddrizzle of ranch dressing. Sliceand serve hot.

Alder Smoked NorthwestSalmonServes 8-10

3 to 4-pound filet of wild Alaskan

salmon, boned and scaled1 cup Alder wood chips forsmoking, soaked in water atleast 30 minutes1 medium white onion, diced1 cup parsley, lightly packed ¼cup fresh squeezed lemonjuice (from 1-2 lemons)½ cup extra virgin olive oil¼ teaspoon dry mustard powderSalt and pepper

Combine white onion, parsley,lemon juice, olive oil, drymustard powder and 1 teaspooneach of salt and pepper in ablender or food processor.Blend 5-10 seconds.Create a foil tray with a thicksheet of aluminum foil. Fold theedges of the foil to make a lipto keep the sauce contained.Brush 2 tablespoons of olive oilon the foil and lay the salmonfilet, skin side down, on the tray.The olive oil will help keep theskin from sticking.Fill grill’s smoker tray with thesoaked wood chips. Startsmoker on the right side of thegrill on high. Begin convectionby preheating the left burner ofthe grill (furthest away from thesmoker) to 550 degrees. Donot turn on grill burners nearthe smoker. Pour the lemonparsley mixture over the salmon.Place the salmon on the foil traydirectly on the left side of thegrill. Cover the grill lid and cookfor about 15 minutes or until thethickest part of the salmon filetreaches 115 degrees. Removefrom heat and allow to rest 5-7minutes before slicing andserving.

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........SINCE 1937

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LOS ANGELES COUNTY• Alan’s BBQ and Fireside Shoppe - Agoura Hills(818) 991-1537

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