GRILLISSUE THE ART OF GRILLING NOVEMBER 20154

PLACE

1

EMPIRE STATE OF MIND

SPACE

2

CALIFORNIA DREAMING

GRILL

3

THE NEW AMERICANS

4

TIPS FOR

GRILLING POULTRY

GEAR

5

TOOLS OF THE TRADE

6

DCS DESIGN INSIGHTS

7

THE DCS OUTDOOR GRILL

8

DCS GRILL ACCESSORIES

HEARTHAND

HOME

Since the dawn of time, people have come together around the fire to find warmth, light and companionship. Today, the flicker of a hearth fire has been replaced by the comforting whisper of the grill flame as it ignites, but it’s still the sizzle of hearty fare that welcomes a weary traveller, and it’s no co-incidence that so many of our cool season rituals still revolve around food, friends

and family.

Traditionally a time of harvest, the end of the year brings a series of feasts to brighten the days, wherever your roots lie. This issue, we explore the evolving gastronomic terrain of America, with recipes influenced by the different cultures that make up our rich way of life. We also interview Matt Lambert of the Michelin Star-awarded Musket Room in New York, an expat New Zealander

with a love for the natural produce of New York State.

The communal nature of today’s grilling recalls those earliest times, answering a deep human need for sustenance and comfort, whether your feasts take place on the patio or indoors with the

heating turned up.

Happy grilling!

EMPIRE STATE OF MIND

Sam Eichblatt, text

Mark Wickens, images

New York State’s nickname, “the Empire State”, is fairly accurate. Though not the USA’s most expansive, the 54,000 or so square miles that lie within state borders contain almost enough for an empire unto itself, encompassing ancient forests, wild State Parks and pristine lakes, the mountainous terrains of the Adirondacks ranges, the Atlantic surf towns of Long Island, rustic hamlets of saltbox villas in the Catskills and the lush farmland of the Hudson Valley. And then, at the State’s far-eastern tip, like a beacon, there are the bright lights and dizzying heights of the continental USA’s

most densely populated and exciting city.

CHEF MATT LAMBERT

Chef, owner

The Musket Room

New York City

Followers of the Musket Room’s social media will, no doubt, have formed a certain impression. Chef Matt Lambert’s precise, inven-tive dishes captured in full painterly beauty by Danish photogra-pher Signe Birck, are enormously Instagram-friendly, and the Nolita eatery, with its Hans Wenger chairs, brass light fittings and vivid aquamarine banquettes, has won awards for its design — and oh yes, there’s the Michelin star, which the restaurant received a

mere four months after opening.

However, it’s the unpretentious personalities of the chef and his business partner and wife, Barbara, which ground the whole enter-prise. The Antipodean expat defines his food as “modern New Zealand cuisine”, and draws heavily on home-raised salmon, venison, wagyu and biodynamic wine. A deconstructed steak and cheese pie, and “red deer with flavours of gin” (fennel, celeriac, juniper and liquorice) are two of the most talked-about

menu items.

When it came to suppliers closer to home, however, Lambert says he needed to really search. “It’s harder to find stuff here because it’s such a big country. You’ve got to really venture out. Hudson Valley Foie Gras was easy, because it’s the go-to for chefs here, but I had been working in New York for seven years before I dis-covered Ithaca Milk — and Brent’s product is incomparably better. I can tell he has the same passion and ideals as I do. It’s not just a business to him, and it shows in the way he’s helping other local

farmers get their products to the city.”

The chef’s love of fresh produce also led him to Goodwater Farms, via a friend’s recommendation, and trays of tiny fennel fronds and nasturtiums from the Long Island farm are now stacked around the restaurant’s pocket-sized backyard herb garden, absorbing the last rays of the late-summer sun. “Brendan and I have a cool relationship,” he says. “I’ll have an idea about something I want

to add to the menu, and he’ll grow it specifically for me.”

The fact he comes from a country that is not historically noted for its cuisine has been both a great motivator and an opportunity,

says the chef.

“I’m proud to be doing this, because New Zealand isn’t — I won’t say ‘well-represented’ because it’s just not represented at all. Our food culture is in infant stages. Older countries, like Italy or Sweden, how long have they had, man? Thousands of years! I’ve seen our food change so much over the last 20 years. We’re shaping history, and hopefully the cuisine will keep evolving and become a quint-

essential part of what we do.”

GOOD

WATER FARMS

Good Water Farms’ micro-greens have an

essential ingredient that makes them taste

particularly vibrant and full of life: dirt.

Organic soil is the most nourishing ecosystem

possible, explains founder Brendan Davison. “A

seed only has enough energy in it to give it its

first growth, so putting it in the soil maximises

that. Growing food hydroponically is, to me,

kind of like growing a test-tube baby — it’s

missing one of the five elements.”

There is something magical about the trays

of perfectly formed sprouting greens, familiar

plants like fennel, nasturtium, basil and rain-

bow chard reproduced as Lilliputian miniatures

under the grow-bulbs of the farm’s airy ware-

house. Cucumber greens, a new product, are

tiny leaves with the same crisp, sweet astrin-

gency as the fruit, and sunflower seed shoots

are robust, nutty and bursting with juicy life.

“Last year, the US Food Chemistry Division

found that micro-greens are four to 40 times

more nutrient-packed than mature plants,”

says Davison. “Scientific data always helps

the cause, but what we should also be talk-

ing about is the energetic value of the food.

Processed food is dead, but micro-greens are

very much ‘alive’. They’re just sexier — that’s

what one of my customers always says!”

“Davison, a lanky, genial surfer and self-pro-

fessed hippy, originally started growing micro-

greens in a tiny greenhouse in the driveway

of his former home in the coastal Long Island

town of Amagansett — an Algonquian word

that translates to “Good Water” in English.

He subsequently scaled up to commercial

production in Sag Harbour, though he kept

that first greenhouse and the farm is still small-

scale. However, the plants’ rapid growing cycle

has allowed him to expand the business be-

yond the “living trays” he sells directly to chefs,

which take 20 days to mature, to supplying the

Whole Foods Market chain with retail packs

of arugula, bok choy, broccoli, daikon radish,

kale, pea tendrils, red mustard and sunflower,

which take a mere ten days to grow.

Over the next couple of years, Good Water

Farms is scheduled to become a 34-acre

holding near Bridgehampton, a move that will

allow it to quadruple production, while staying

true to its biodynamic roots.”

“We cut on Sundays and Wednesdays to main-

tain a consistent cycle,” he says, gesturing to

his blackboard schedule. “I don’t have long

hair, but I’m definitely a hippy. Using soil is

our point of difference — it allows us to have

organic certification, and it’s also our state-

ment about how important mother earth is

in the nurturing process.”

Ithaca Milk’s Brent Maynard pulls the foil cover

off a tub of yoghurt and up-ends it over the

dairy floor. Nothing falls out. When he sets it

upright again, the pristine white surface hasn’t

moved a millimetre. “See? It’s so thick that it

sets in the cup,” he says, before happily diving

in with a spoon. This is a man who genuinely

enjoys his own product.

Marketed as “Buffalo Greek”, the yoghurt is

derived from a unique source — a herd of impos-

ing water buffalo, which graze the 100 acres of

pasture between Seneca and Cayuga Lakes in

the richly pastoral Finger Lakes area, roughly

five hours drive north of New York.

First impressions notwithstanding, the buffalo

are amiable, gentle and highly cherished animals

— a fact general manager Chris Snyder confi-

dently illustrates by sitting Jethro, his two-year-

old son, on the back of the herd’s most vener-

able member, a 1500-pound buffalo named May.

Traditionally used to make mozzarella, water

buffalo milk is higher in protein solids, and

lower in saturated fat than cow’s milk, and

results in a very smooth, deliciously creamy

product without the high acidity of conven-

tional Greek yoghurt.

One of the main benefits of using buffalo milk

is that it’s a zero-waste product. Naturally

thick, it doesn’t need to be spun and pressed

to expel extra fluid — the acid whey that’s a

by-product of traditional Greek yoghurt pro-

duction, which can be difficult to dispose of

and pollute waterways.

Ithaca Milk produces a range of dairy products

— milk, cream, yoghurts and cheese — from its

herds of buffalo and Jersey cows, which are

all pasture-grazed on a rotational system to

have as little impact on the land as possible.

The farm is free from herbicides, pesticides,

antibiotics and growth hormones, and the

creamery where the milk is processed is just

five miles up the road.

“We pasteurise it the traditional way — low and

slow. High temperatures can denature the

proteins and change the mouth-feel and whole

experience,” says Maynard. His yoghurts and

milks are also non-homogenised, arriving old-

school style with a thick layer of cream on top.

“In my opinion, it has a much better flavour,

and is delivered in a much healthier and more

natural state.”

Maynard is also one of the founders of Finger-

Lakes Farms, an eight-year-old enterprise

dedicated to creating a more efficient, sustain-

able and profitable local food system. Working

with local farmers producing everything from

maple syrup to organic vegetables to hogs,

the company has a stringent “Thumbs Up”

system covering animal welfare, environmen-

tal sustainability and consumer health.

“It was just good timing. The whole local food

movement is here to stay — and you can see

the quality of what we produce being re-

flected in the quality of the food that chefs

like Matt Lambert are making.”

ITHACA

MILK

Chef Jenny Chamberlain’s mission is to bring

duck to American dinner plates. As soon as

she’s finished showing the Grill team around

the group of small, neat barns and outbuild-

ings that comprise the Hudson Valley Duck

and Foie Gras campus, Chamberlain will fly

out to Eat Drink SF, San Francisco’s four-day

food, wine and spirits festival and, alongside

other top chefs, to present her quintessentially

new-American signature dish: tacos grilled

with duck fat, and filled with duck barbacoa

and ‘quackamole’ — a new product that swaps

out traditional avocado for creamy foie gras.

“I’m always going to stay with the classics,

but while embracing new technology,” says

Chamberlain, who trained at the Culinary

Institute of America, and whose role covers

product development and further processing

at the farm.

While in France, goose liver is the traditional

source of foie gras, today ducks account for

95 per cent of production. The large, white

ground-foraging Mulard ducks raised on Hud-

son Valley’s farm are a hybrid of the male

Muscovy and female Pekin ducks, a breed

known for being calm and robust, and used

commonly throughout the USA, Europe and

South-East Asia.

Hudson Valley is, as the name suggests, lo-

cated in the lush valley carved by the stately

Hudson River, about 100 miles north of New

York City, and a stone’s throw away from the

country’s only other foie gras producer. It

operates on strict humane principles that not

only minimise stress on the birds, but says the

chef, result in a better product.

Generally, each liver weighs between 1.5

and 2lbs, and is sold au naturel or as a

pâté, mousse or au torchon — marinated in

Sauternes, cooked sous vide and rolled into

a cylinder.

The taste, says Chamberlain, tends to have a

nuttier finish than French foie gras, and can

be used in a variety of ways. Traditionally, it is

commonly served with strawberries, cherries,

figs or other jammy fruit with a sweet acidity

that offsets its richness.

However, along with her adventurous take

on guacamole, Chamberlain has also set out

her duck-loving stand with “Duck Heaven”: a

burger that brings together the products she’s

developed for Hudson Valley under one bun.

HUDSON VALLEY

FOIE GRAS

DUCK HEAVEN

I N G R E D I E N T S

1 lb ground duck with duck bacon

1 egg duck or chicken

1, 2 oz slice of foie gras

4 oz of duck bacon

1 bun, bread of choice

C O N D I M E N T S U G G E S T I O N

Sriracha mayo

Thin-sliced red onion

Dill pickle slices

1 Form patty using ground duck with duck

bacon, and cook 5-6 minutes each side over

medium heat. Remove and let rest. 2 Pour out

grease from pan and add the bacon to crisp

and heat through, then set aide. 3 Cook egg

in duck bacon fat, and set aside. 4 Wipe pan,

crank the heat, score foie gras and season with

salt. Sear 30 seconds each side. 5 Toast the

bun in the rendered foie fat. 6 Finally, assemble

and gorge yourself in Duck Heaven.

LUCY LEAN'S ROOFTOP KITCHEN

Sam Eichblatt, text

Drew Kelly, images

Alongside her many creative pursuits in the food world, British cookbook author and ‘chef whisperer’ Lucy Lean specializes in interpreting chef’s recipes for home cooks. Her indoor-outdoor Los Angeles kitchen is as much her workshop and lab as it is a gathering place for family and friends, and as has recently grown

to include a rooftop entertaining area.

The scene is quintessential California; ex-

pansive spaces with clean, geometric lines,

unruly oversized cactus plants and a view that

goes on for miles. High on the hills above the

hazy sprawl of Los Angeles, Lucy Lean’s out-

door kitchen anchors a collection of beautiful

spaces for cooking, eating and entertaining.

The west coast’s architectural trademark lies

in the relaxing of boundaries between indoors

and out, so the terrace grill kitchen is a natural

extension of Lean’s indoor kitchen, which in

turn connects over a small bridge to another

outdoor entertaining area and fire pit.

Today, Lean is at her station by the grill, pre-

paring simple but visually pleasing plates of

fresh jumbo shrimp, grilled on skewers with

chunks of lemon, which she squeezes over the

seafood before serving to give it an extra note

of smoky citrus.

“I was never originally a grill person,” she

laughs. “But I use this grill a lot and I can’t

tell you how much I love it. It’s so easy to

just switch it on and go. For me, installing

the outdoor kitchen was the finishing touch

to our house.”

Alongside her many creative pursuits in the

food world, Lean — who hails originally from

the U.K. — is a cookbook author and ‘chef

whisperer’, who specializes in interpreting

chef’s recipes for home cooks. Her indoor-

outdoor Los Angeles kitchen is as much her

workshop and lab as it is a gathering place for

family and friends, as has recently grown to

include a rooftop entertaining area.

A former editor of Edible Los Angeles, her

work now also includes running events like

Go Fish! and the All Star Chef Classic, cast-

ing up-and-comers in the culinary world for

Masterchef, and producing a cookbook, Made

in America: Our Best Chefs Reinvent Comfort

Food, in which 100 contemporary chefs re-

worked traditional American recipes.

So, her kitchen is a fundamental part of her

work toolkit — a combination workshop, social

space and the location for the photos and

videos she shares on her website, ladlesandjel-

lyspoons.com.

“I entertain an awful lot, and I use my kitchen

in my work — but my work and life are in-

terchangeable,” she says. Her DCS grill is

used not only for traditional grilling, but pulls

double-duty as a pizza oven and for roasting

Christmas chickens and the Thanksgiving

turkey: “When I wrote Made in America, I real-

ized the recipes haven’t changed that much

— much was cooked over an open flame. For

example, one old recipe for roast chicken has

a 10-minute cooking time because it was spit-

roasted, so cooking chicken on the DCS rotis-

serie is much closer to that classic American

recipe than using an oven.”

When Lean, her husband Didier Lean Rachou,

and their two children moved into this contem-

porary house two years ago, it didn’t require a

“Modern isn’t my first choice for a house, but it suits the Californian life-style perfectly,” says Lean. “Straight away, I liked the light, big, open spaces and indoor-outdoor flow.”

huge renovation effort. It had been designed

to make the most of the hillside location and

abundant sunshine, with almost as much

outdoor space as in, including a pool area

and lawn at lower ground level, and a small

terrace adjacent to the street-level kitchen

flanked with mature macadamia, persimmon

and pomegranate trees, and fantastical cacti,

which by Lean’s guess, pre-date the house by

50 to 70 years.

“Modern isn’t my first choice for a house, but

it suits the Californian lifestyle perfectly,” says

Lean. “Straight away, I liked the light, big,

open spaces and indoor-outdoor flow. Who-

ever lived here was an amazing botanist, be-

cause the plants come from all over the world,

and some are very rare. That made it for me.

There’s history here.”

The flat roof of the adjacent, freestanding

garage, which is level with the house’s upper

story, immediately appealed to her as the

perfect spot for an outdoor garden or enter-

taining area.

But first, she created her outdoor grill kitchen

on the existing terrace. The space was dic-

tated by the length of the countertop, which

used to be a railing, and the placement of the

trees — some could be moved, but some, like

the larger palms, had to be designed around

to create a larger casual outside dining space.

“I wanted it to be an extension of my indoor

kitchen,” she says. “When you have the slid-

ing door open, it’s almost the same space. We

installed a grill, fridge and two trashcans — it’s

like living on a boat. Everything needs to be

practical.”

Another practical requirement was for the grill

to have an independent gas supply. “If there’s

an earthquake, which we’ve been expecting

for a while now, I wanted to be able to boil

water and cook: it’s basically part of my earth-

quake kit,” says Lean. Next, she started work

on the garage rooftop, reinforcing internal

structural beams, building a bridge across the

gap, creating a fire pit and adding a bank of

DCS products, including a fridge, pantry and

an ice-maker — Lean’s new favorite feature:

“It comes into its own when you entertain,”

she says. “You can never have too much ice!”

A white quartz-stone countertop was used in

both indoor and outdoor areas, creating visual

consistency and bringing together the three

spaces. During the day, the shaded grill area

— which the family has nicknamed “Jurassic

Park” — is the spot for cooking and casual din-

ing, while the rooftop lounge, exposed to the

full sun during the day, becomes an outdoors

room-with-a-view as it sets and the fire pit

and candles are lit.

“What’s really nice is the flow of the house

when I have a party,” says Lean. “People can

be with me having a drink while I’m cooking

on the grill, and then move to the other areas

— it’s like we’ve added a whole other outdoor

room that feels like it’s always been there.”

The rich landscape of American cooking encompasses cultural influences as broad and diverse as the country itself. Herbs, spices and cooking techniques from every continent have been readily

adapted as features of everyday modern meals.

However, there is one universal practice shared by almost every culture on the planet — they have all, at some point, cooked over fire. The grill is the place where it all comes together, whether you’re delicately charring spare ribs, grilling fresh tortillas the old-school way, or caramelizing the edges of a classic tarte tatin.

ourkitchen.fisherpaykel.com

THE NEW AMERICANS

P O R K

1 pound boneless pork shoulder, (we found

this to be more flavorsome and juicy than

pork butt)

M A R I N A D E

3 tbsp brown sugar

3 tbsp dark soy sauce

3 garlic cloves, minced

2 tsp minced ginger

1 onion, minced

1/4 cup lemongrass, minced

2 tbsp sesame oil

1 tbsp ground black pepper

1 tsp salt

2 tbsp water

S A L A D

3 radishes, cut into matchsticks

1 carrot, cut into batons

1 cucumber, cut into batons

A handful coriander, leaves and stalks

Fresh chili to taste

D R E S S I N G

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp sesame oil

2 tbsp white sugar

1/4 cup water

S A N D W I C H

4 mini baguettes

¼ - ½ cup duck liver pate

¼ - ½ cup mayonnaise

GRILLED PORK BÁNH MÌ

makes 4 sandwiches

JUICY, MARINATED PORK SHOULDER

TEAMED WITH DUCK LIVER PATE

GIVES HEFT TO THE CLASSIC,

FRAGRANT VIETNAMESE SANDWICH.

1  Cut pork into chunks, appropriate for

the size of your large skewers. Combine all

marinade ingredients, pour over pork and

marinate in your refrigerator for at least 3hrs,

preferably overnight. 2 Prepare the dressing

by combining dressing ingredients in a bowl

and stirring until sugar dissolves. 3 Prepare

the salad ingredients and refrigerate until you

assemble the sandwiches. 4 Preheat half of

your DCS grill on high. 5 Remove the pork

from the marinade and blot the meat dry with

paper towels. Reserve the excess marinade for

brushing over the pork while cooking. Thread

pork chunks onto skewers. 6 Place the skew-

ers on the hot grates and cook until seared on

all sides, then move to the cooler side of grill.

Baste with excess marinade and then lower

the grill hood in order to finish cooking with

indirect heat. 7 Turn skewers and re-baste

with marinade every 5mins. Cook for 30mins

or until meat in centre reaches 160°F. 8 Move

pork skewers to a warmed platter, cover with

foil and rest. Halve baguettes lengthways and

warm over hot grates of your grill. 9 Firmly

wrap baguette around skewer and pull skewer

out to release it from the meat. Spread pate

and mayonnaise onto baguette and then top

with salad ingredients. Drizzle dressing over

fillings and enjoy.

R I B S

1 cup gochujang (Korean kimchi)

1/2 cup ketchup

1/2 cup honey

3 tbsp soy sauce

1/2 cup sake

2 Tbsp unseasoned rice vinegar

3 Tbsp finely grated fresh ginger

1 Tbsp finely grated garlic

1Tbsp ground white pepper

3-4 racks of pork spareribs

(membranes removed)

F R E S H K I M C H I

1 large head of Chinese cabbage, cored

and cut into 2-inch pieces

3 English cucumbers, sliced 1/4 inch thick

1 1/2 pounds daikon, peeled and thinly

sliced or julienned

20 medium radishes, thinly sliced

2 carrots, juilliened

1/2 cup kosher salt

¾ cup fresh ginger, peeled and

coarsely chopped

1/2 cup gochugaru (Korean red chilli flakes)

1/3 cup rice vinegar

6 large garlic cloves, minced

4 tablespoons hot sesame oil

4 tablespoons fish sauce

GRILLED KOREAN STYLE RIBS WITH

FRESH KIMCHI

serves 4–6

HE PUNGENT ACIDITY OF THE

KIMCHI CUTS THROUGH THE

RICHNESS OF THE PORK IN THIS

CLASSIC COMBO.

R I B S

1 Preheat the oven to 300°. 2 Combine all

of the ingredients (except the ribs) in a bowl.

3 Line 2 large lipped baking trays with bak-

ing paper and lay ribs on the paper. 4 Brush

the ribs with ¾ of the sauce coating all sides.

5 Arrange ribs with the meaty side up and

cover the trays and seal with foil. 6 Bake for

1-2 hours or until tender. 7 Cut the ribs into

smaller sections if you desire (depending on

how you wish to serve them) 8 Preheat the

Grill to a med-high heat and cook ribs for a

few minutes on each side, basting with the

remaining sauce as you go. 9 Once the ribs

are nicely glazed and lightly charred transfer

to a serving dish.

K I M C H I

1 Combine all vegetables in a large bowl and

sprinkle over the Kosher Salt. 2 Cover and

leave to sit at room temperature for 1-2 hours.

3 Drain vegetable and one handful at a time,

gently squeeze excess moisture from the veg-

etables. 4 Combine the remaining ingredients

in a food processor and blend into a smooth

puree. 5 Combine the vegetables with the

puree, cover and refrigerate for at least 4 hours

before serving. Note: This Kimchi will last for

2 weeks in an airtight container in the fridge.

vbb

C R A B C A K E S

600g good quality tinned crab meat

1 free range egg, lightly beaten

½ cup fresh egg mayonnaise (made with a

generous amount of Dijon mustard and

lime juice)

3 spring onions, finely sliced

2 tbsp fresh ginger, finely chopped or

¼ cup pickled ginger (I used both)

3 kaffir lime leaves, finely sliced

½ cup coriander stalks, finely chopped

Juice and zest of 1 lime

1 tbsp fish sauce

Fine polenta for coating

S A L A D

1 telegraph cucumber, sliced finely

into ribbons

6 baby radishes, sliced finely

1 cup coriander leaves

½ cup fresh dill sprigs

Pickled ginger

1 cup fresh egg mayonnaise

Lime slices or wedges

CRAB CAKES WITH CUCUMBER, HERB AND

GINGER SALAD

serves 6

AN AROMATIC, ASIA-INSPIRED

SALAD COMPLEMENTS THE DELICATE

FLAVOUR OF THIS PERENNIAL

SEAFOOD FAVORITE.

vbb

1 Strain the tinned crab meat and then empty

the meat into a clean tea towel. Use the tea

towel to squeeze out all excess moisture from

the crab meat. 2 Lightly beat the egg and add

to the crab meat. 3 To the fresh egg mayon-

naise add the spring onions, ginger, kaffir

lime leaves, coriander and lime zest and juice

and fish sauce. 4 Fold the mayonnaise mix-

ture through the crab meat and egg mixture.

5 Refrigerate the mixture for at least 1 hour.

6 While the crab mixture is chilling, prepare

the salad. On plates assemble the cucumber,

radish, coriander, dill and pickled ginger.

7 Form cakes with the crab mixture and oat

the cakes lightly in polenta. 8 Cook the crab

cakes for 10 minutes each side on either the

grill or griddle of your DCS grill, set to medium.

9 Serve the crab cakes on the salad, with a

side of fresh egg mayonnaise and fresh lime

slices or wedges.

vbb

I N G R E D I E N T S

1kg lamb rack

3 medium-size eggplants

4 zucchinis

3-4 bell peppers (assorted colours)

125g goat’s cheese, crumbled

2 tbsp olive oil

Salt and pepper

Fresh basil and mint leaves, and clear

honey to serve

M A R I N A D E

3 tbsp olive oil

3 cloves of garlic, peeled

1 fresh chilli

½ cup fresh mint leaves

½ cup fresh basil leaves

2 small lemons, juice and zest

GRILLED LAMB RACK WITH GARLIC CHILLI

MARINADE AND MEDITERRANEAN

VEGETABLES

serves 4

BRING A TASTE OF THE MED TO

YOUR GRILL WITH THIS DISH THAT'S

BURSTING WITH FLAVOR.

vbb

1 To make the marinade, finely chop garlic

cloves, fresh chilli, mint and basil, and combine

with olive oil, lemon juice and zest in a bowl.

2 Place the lamb rack in a dish and pour the

marinade over, making sure to cover both sides

generously. Leave to marinate for 1–2 hours.

3 While the meat is marinating, slice eggplants

and zucchinis lengthwise into wide strips, ap-

proximately 1 cm thick. Slice bell peppers into

quarters or sixths if they are large ones and lay

them out in a large pan. Brush with olive oil

and season with salt and pepper. 4 Pre-heat

grill to high. Place lamb across grill and sear

for 2 minutes on each side. Reduce heat to

medium, and continue to cook lamb for another

5-8 minutes on each side for medium-rare, or

until internal temperature is 130F. 5 Set meat

aside to rest for 5–10 minutes. 6 While meat

is resting, increase grill heat to medium-high.

Grill vegetables until tender and lightly charred.

T O S E R V E

1 Plate the grilled vegetables. Sprinkle with

mint and basil leaves, and crumbled goat’s

cheese. Finely drizzle with clear honey. 2 Slice

lamb into cutlets, cutting between each bone,

and serve on top of the vegetables.

G R I L L E D AV O C A D O

3 avocados, ripe but firm

1 green bell pepper (capsicum)

1 lime, juiced

1 tbsp olive oil

Salt and pepper to season

S A L S A

4-5 tomatillos

½ red onion

4 spring onions

2 jalapeños

Generous handful coriander

2 limes, juiced

Salt to taste

C O R N T O R T I L L A S

M A K E S 1 2

4 cups Masa Harina flour

2 cups hot water

2 tbsp vegetable oil

1 tsp salt

E Q U I P M E N T

2 large pieces of baking parchment

1 tortilla press or heavy rolling pin

GRILLED AVOCADO SALSA WITH CORN

TORTILLAS

serves 6–8

BOTH THE HOMEMADE TORTILLAS

AND EARTHY FRUIT BENEFIT FROM

A TOUCH OF SMOKE IN THIS

VEGETARIAN VERSION OF A

MEXICAN STANDARD.

G R I L L E D AV O C A D O S A L S A

1 Halve avocados and remove stones. 2 Whisk

together lime juice and olive oil, and brush bell

pepper and cut side of avocado halves. Season

generously with salt and pepper. 3 Heat your

DCS grill to medium-high and grill avocados

cut side down for 5–6mins, until seared but

not completely mushy. 4 Chargrill bell pepper

over high heat until well-blackened all over.

5 Remove seeds from bell pepper, roughly

chop flesh and set aside. 6 Peel and roughly

chop avocados. 7 In a food processor, finely

chop red onion, spring onions, tomatillos and

jalapeños. 8 Add coriander, lime juice and

salt to taste. 9 Lastly combine chopped bell

pepper and avocado with salsa mix.

C O R N T O R T I L L A S

1 Set DCS grill to medium heat. 2 Boil 2

cups hot water, once boiled proceed through

the following steps. 3 In a processor add the

flour, salt and vegetable oil. 4 Add the boiled

water to the processor. 5 Allow the processor

to mix until there is a solid piece of dough to

work with. 6 Divide the dough into roughly

equal portions, I found I was able to make 12

balls of dough. 7 If you are using a tortilla

press, open up the press, place one piece of

baking parchment on the bottom plate, then

add a piece of dough, followed by the second

piece of parchment. Close the top plate and

press down firmly. If you are using a heavy

rolling pin, this replaces the ‘top plate’ of the

tortilla. On the counter place a piece of baking

parchment, then your tortilla ball, followed by

the second piece of parchment. You can then

use the rolling pin to carefully roll the dough

into a round. 8 The tortilla round can now be

cooked on the grill; allow up to 2 minutes per

tortilla – cook on both sides. 9 Repeat steps

7 and 8 until all tortillas are cooked through.

GRILLED TARTE TATIN

serves 8

SACRE BLEU! PURISTS MAY NOT

APPROVE, BUT THE ICONIC FRENCH

UPSIDE-DOWN TART GAINS A

GREATER CARAMEL DEPTH ON

THE GRILL.

I N G R E D I E N T S

8 to 10 apples

1/3 lbs of butter

¾ cups sugar

1 lbs puff pastry

Ground cinnamon

1 vanilla pod, split lengthways and

seeds removed

Vanilla ice cream or whipped cream

to serve

1 Preheat your DCS grill to high. 2 Peal the

apples, cut in half and remove cores. 3 Place

a in pan on the grates and reduce the heat

to medium to melt the butter. Add the sugar

to the center of the pan as the butter melts.

4 Stir the butter and sugar to mix and once the

sugar has dissolved, remove the pan from the

heat. 5 Add the vanilla bean and cinnamon to

the pan and mix. 6 Arrange half of the apples

onto the caramel vertically, circling around the

pan. Ensure apples are in tight formation as

they will shrink while baking. 7 Put the pan

back on the grates for 10 mins over a medium

heat to allow the apples to soak in the caramel.

8 Roll the pastry to ⅛ inch thickness. Cut a

pastry circle slightly larger than your pan by

tracing around a plate. 9 Drape the pastry

over the pan and trim off any excess pastry

that falls over the pan edges. If you find your

grill is too hot to work over, move the pan

away from the heat source. !0 Use your hands

to tuck the pastry inside the pan and enclose

the caramel and apples. !1 With the tip of a

knife, cut an X shape hole in the top of the

pastry to allow the water vapour to escape

while baking. !2 Turn grill to medium-high and

position the pan to the cooler side of the grill,

you will be cooking with indirect heat. Lower

the hood and cook for 25 mins. !3 Depending

on your grill power, check every 10 mins. Once

the pastry has cooked remove the pan from

the grill. !4 Allow the pan to cool until it can

be handled. Place a plate, upside down on top

of the pastry. With one hand firmly supporting

the base of the plate, in one motion flip the

pan and transfer the tatin to the plate. !5 Serve

with whipped cream or vanilla ice cream.

CHEF DAVID LEFEVRE

MB Post, Fishing with Dynamite,

The Arthur J

The chef-owner of Manhattan Beach Post cooked alongside some of the

best in the world before being recruited as executive chef at the Water Grill,

downtown Los Angeles’ iconic seafood restaurant. Six years later, he went

solo with the contemporary, rustic Manhattan Beach Post, followed shortly

afterwards by seafood joint Fishing with Dynamite. He recently launched

his third restaurant, the stylish steakhouse The Arthur J, also located in

Manhattan Beach, inside a classic mid-century modern building.

TIPS AND TRICKSWITH POULTRY

with Chef David LeFevre

WHAT HAS MOST SHAPED YOUR APPROACH

TO FOOD AND COOKING THE MOST OVER THE

COURSE OF YOUR CAREER?

Probably the ten years I spent with Charlie

Trotter in Chicago. When I was there it was

ranked top in the United States, and it was

one of the top 20 restaurants in the world

in the late ‘90s and early 2000s, along with

Thomas Keller and Daniel Boulud. It was all

about clean flavours, small tasting courses

paired with wines and food that really pops.

That experience was challenging but reward-

ing, and taught me about product and ap-

proach to food, and your approach to your

guests: mostly importantly, exceeding their

expectations.

AND THAT WAS A BIG INSPIRATION FOR YOU

WHEN YOU OPENED YOUR FIRST RESTAURANT?

Opening my own restaurant was, for me, find-

ing my own voice and what I liked to do, and

what I envisioned with a restaurant. The in-

spiration that any chef has to open his or her

own restaurant is to satisfy their own creativity.

But my time at Trotters really taught me to be

a chef, and the time I spent at the Water Grill

taught me how to be an operator.

IF THERE WAS ONE DISH THAT COULD REALLY

SUM UP WHAT YOU DO, WHAT WOULD THAT BE?

We have three restaurants right now, and each

of them is very different. I can’t pick one dish

that really represents what we’re about but

across all the restaurants, the food we make

is soulful, artisanal and handcrafted.

It’s soulful food, not intellectual food; we

want people to eat it and have an emotional

reaction where you walk away, and you’re still

thinking about that dish the next day.

Ultimately, what it comes down to is food that

can be enjoyed around the table with other

people. I don’t want people to have to quieten

down when the food comes to the table and

feel uptight, I want them to be relaxed and

enjoy the food for its great flavours and soul.

WHAT ARE THE MAIN THINGS TO LOOK OUT FOR

WHILE YOU’RE CHOOSING A CHICKEN?

It’s great if you can get a free-range, organi-

cally fed chicken, that’s really important. The

way chicken is raised can be brutal in some

aspects so the first thing you want to do is buy

one where it’s fed naturally and has room to

grow. Obviously, you want to look for fresh-

ness, and you want a good fat content in your

chicken. That’s important with any meat when

you’re grilling. Also, quite often chickens are

soaked in water during processing, and will

absorb a lot of it. So what you want is an

air-chilled chicken — that’s what chefs look

for, anyway.

WHAT’S YOUR FAVORITE WAY TO

GRILL CHICKEN?

I like to brine it for at least 12 hours before-

hand — that imparts a great flavour. I prefer a

good salt content of between two and three

percent salt. I don’t add a lot of sugar to mine,

though some people do, because I don’t like

it to get overly caramelised.

The sugar will brown in cooking and turn your

chicken dark very quickly. I like mine with

garlic, thyme, rosemary, sage, lemon zest — I

don’t use the juice, just the zest, because I

don’t want the acidity to break down the meat

too much. But the brine will imbue the entire

chicken with flavour, and it’s like a marinade;

it doesn’t add much salt but it penetrates all

the way through the meat. eatmbpost.com

1

BUY GREAT CHICKEN

Preferably free range, air chilled (not

soaked) poultry that is bone-in and

skin-on. You can have your butcher

break it down for you as smaller

pieces cook more quickly

2

SEASON

Season the chicken heavily with

kosher salt and coarse ground black

pepper. You can also brine the chick-

en for 12 hours if you plan in advance.

3

ROAST AS WELL AS GRILL

The heat of the grill is important. Use

direct heat for smaller cuts like wings

and for boneless meat. Use indirect

heat for half and whole birds, as well

as bone in cuts

4

TIME IT RIGHT

A hot grill is necessary in order to

form a good crust on the chicken or

poultry. Don’t flip the chicken until it

has formed a nice crust. If the bird is

sticking to the grill then it is too early

TIPS FOR GRILLING POULTRY

to turn it over. Chicken has enough

fat in the skin that it should not stick

if it’s ready to turn.

5

MEASURE YOUR BIRD

To take the guesswork out of cook

times, be sure to use an instant read

thermometer. Using a thermome-

ter on the thickest part of the bird

(thigh) will give you great results.

165°F is PLENTY of cook for a well

done piece of meat.

6

TAKE IT OFF THE GRILL

Let the chicken rest. This carry over

cooking can take the chicken or

poultry another 5–10 degrees up in

temperature. We account for that by

removing the chicken or poultry at a

slightly lower temperature than what

our target is.

7

THE FINAL TOUCH

Another benefit to the resting time

is that juices have time to be reab-

sorbed into the chicken or poultry

before slicing. Just before serving,

drizzle with olive oil and a squeeze

of lemon. Finish with a light sprinkle

of Fleur de Sel for a bit more salinity

and crunch.

8

IN GREAT COMPANY

Often times you don’t need a recipe

for a chicken dish, just great grilled

meat with a variety of sauces and

grilled citrus can be great. Try serv-

ing your perfectly grilled bird with

chimichurri, romesco, or garlic aioli.

DCS Grill

Spatula

DCS Grill

Tongs

DCS Grease Management System

Trough Scraper

TOOLS OF THE TRADE

DCS Grill

Skewer Set

DCS Grill

Fork

DCS Grill

Cleaning Brush

DCS Grill

Gloves

ANDY GRIGOR IS THE CHIEF ENGINEER

FOR DCS ACCESSORIES, CREATING

BEAUTIFUL, PROFESSIONAL-GRADE

PRODUCTS THAT ENHANCE THE GRILLING

EXPERIENCE.

Andy Grigor

Chief Engineer — Accessories

“ACCESSORIES” PROBABLY CONJURES UP A BROAD

RANGE OF PRODUCTS FOR MOST PEOPLE — WHAT

EXACTLY ARE YOU WORKING ON?

Well, I’m essentially a massive team of one, but

I draw on other teams. I’m here to enhance the

customer experience of the DCS brand and how

customers use our products, and define what

that might look like.

Something that has been really successful is the

outdoor grill cover. Because DCS is a premium

brand, a $29 grill cover is not really going to

cut it! We went into a high level of detail. The

material is PVC with a 400-denier polyester

backing, and it’s waterproof and rated UV Level

4, so it has a lifespan greater than anything

you’d find in a standard grill store. We built in

an inner-flow section to the back of the cover

for ventilation, to ensure they remain mildew

and fungus-free, and we added stainless steel

eyelets so it can be hung to dry after it’s taken

off. And lastly, we tailored the cover to the DCS

Grill — so that even with the cover on, you can

see the unique shape of its curved hood.

YOU MENTIONED THAT THE MARKET IS ALREADY

QUITE CROWDED WITH PRODUCTS — HOW DO

YOU DESIGN DCS-BRANDED ACCESSORIES TO

BE UNIQUE?

We did a full set of outdoor grilling tools, for

example, and looked at the way we could tailor

that, so instead of only offering a five-piece set

that would cost a lot of money, we developed

a “Cook” set, and also a “Cook and Clean” set.

If people already have a cleaning brush, they

can buy a three-piece cooking tool set. We also

looked at key tools to sell as singles. The idea

was that it could extend past the grill sales to

other customers — because this might be the

first DCS product that someone buys.

WHAT ELSE WILL THE NEW RANGE CONTAIN?

After the tool set, the next step was obviously

apparel. We used the same approach with

aprons as we did with the grill cover. They’re

made from 100-percent durable cotton duck

and hickory stripe fabric from American mills,

and we used a manufacturer that has been

making apparel since the 1800s.

There’s a real push for “Made in America” at

the moment, so we wanted to engage with

as many traditional manufacturers as we can.

Our glove manufacturer is American, and also

makes fire-fighting equipment; the gloves

are 100-percent leather, with a wool-lined

inner and internal aluminised palm liner.

That kind of quality and material selection

reflects on the DCS Grill, which is, of course,

incredibly powerful.

HOW HAS YOUR RESEARCH “IN THE FIELD” INFLU-

ENCE THE NEW PRODUCTS?

From a design perspective, I like to really get

in and use the product to understand how it

works and how a premium range should per-

form. I’ve travelled around the States a lot, and

what I enjoyed most was that everyone I met

had a different recipe for grilling and wanted

to share it with us. One of the reps gave me an

old DCS recipe that came with its own spices

and rubs, so you could go away and make

it yourself.

Their passion rubs off on you — and from a

design perspective, that experience has influ-

enced the newer ranges we’re developing now.

For example, the new skewers we’re developing

were one result of that — we met one guy who

was actually making his own, because he saw

a gap in the market. Our new skewer set looks

like a miniature sword. They fit perfectly into

the grill and, while it’s not a revolutionary shape,

it’s flat and wide so the meat won’t rotate after

it contracts during cooking.

DCS DESIGN INSIGHTS

Sam Eichblatt

Full Surface Searing: All DCS Grills feature

full surface searing, rather than uneven

hotspots. A combination of precision ported

stainless steel burners, ceramic radiant rods and

heavy gauge stainless steel burner box

construction ensure precise, even searing

temperatures across the entire grilling surface.

Ceramic Radiant Technology: An entire

layer of ceramic rods is placed between burners

and grill grate. These provide intense yet even

heat, meaning you are cooking with controlled

heat rather than direct fire. On DCS grills there

is little variance in temperature zones — the total

grilling surface is consistent.

Stainless Steel Burners: The precision

ported U-shaped stainless steel burners are

rated at a massive 25,000BTU/hr each, offering

premium quality and performance. Each burner

is ignited by a dedicated cross fire igniter. A

heat shield directs heat upwards maximising

heating efficiency.

What’s Under The Hood

Double-sided Cast Stainless Steel Grilling Grates: The 36" and 48" Grills feature

double-sided cast stainless steel grilling grates.

One side has a gentle radius for handling

delicate foods. The other side is W-shaped for

perfect sear lines while channeling oil away to

an easily removable drip tray.

Grease Management System: This patented Grease Management System™

grease channeling technology reduces flare-ups

by directing grease and oils away from the

burner flames during grilling.

Rotisserie: DCS Rotisserie Grill models include

a dedicated infrared rotisserie burner, providing

controlled searing heat up to 18,000BTU. The

heavy-duty rotisserie motor powers a stainless

steel hexagonal rod and adjustable forks, which

can accommodate a 50lb load.

Dedicated Sealed Smoker: The 36" and 48"

grills have a dedicated smoker tray with a direct

3,500 BTU burner offering a clean, convenient

option for specialised smoking recipes.

Smart Beam Grill Light®: A 40W halogen

light is integrated into the patented weather-

proof rotisserie motor of DCS Rotisserie Grill

models. The Smart Beam™ Grill Light is

designed to illuminate the entire cooking

surface for perfect night grilling.

30" Professional Grill and 30" Professional Grill with RotisserieThe 30" DCS Grill provides exceptional

performance with two U-shaped Stainless

Steel Burners rated at 25,000 BTU per burner.

Combined with Ceramic Radiant Technology

that means you are cooking with controlled

heat rather than direct fire. All this provides

remarkable consistency across the total grilling

surface giving controlled, even heat for both

high and low temperature cooking.

36" Professional Grill with RotisserieTired of trying to find the hot spot? DCS

allows you to control the power of your grill

as precisely as you’ve always dreamed. No

matter where you place your food or at what

temperature, the combination of the powerful

U-shaped burners, the heat radiating ceramic

rods spread across the entire cooking surface,

and the Grease Management System® that

reduces flare-ups, this grill produces constant

and controlled heat, giving you true professional

quality performance.

The DCS Outdoor Grill

48" Professional Grill with Integrated Sealed Side BurnersEvery chef wants the option of preparing

delicious side dishes to accompany a culinary

masterpiece. The 48" grill includes two

integrated sideburners rated at 17,000 BTU.

Combined with the main grill area, which

features precision ported, U-shaped Stainless

Steel Burners rated at 25,000 BTU, this gives

you the ability to prepare an entire meal on one

grill. A rotisserie unit and a smoker with its own

dedicated burner truly allow you the flexibility

to be as creative in your cooking as you wish.

48" Professional Grill with RotisserieThe ultimate in outdoor cooking: the 48" Grill is

fully featured and truly allows the chef room to

perform at a professional level. The combination

of performance and space delivers professional

results for any occasion.

DCS Grill ToolsDCS Grill tools and accessories are crafted from

high grade stainless steel with walnut handles

and brass rivet detailing. Generously sized and

perfectly weighted, DCS grill tools feel as good

in your hand as they look.

DCS Grill TongsDCS Grill Tongs are crafted from high grade

stainless steel with a walnut handle and brass

rivet detailing.

DCS SkewersDCS Skewers are an essential for the Grill Chef.

Available in packs of six, these solid stainless

steel skewers are robust and easy to clean.

DCS Grill SpatulaThe DCS Grill Spatula is crafted from high grade

stainless steel with a walnut handle and brass

rivet detailing.

DCS Grease Management System

Trough ScraperThe DCS Grease Management System Trough

Scraper has been created for the easy cleaning

and maintainance of your DCS Grill. Designed for

efficiency and built to last, this solid stainless

steel scraper is an essential for the serious griller.

DCS Grill ForkThe DCS Grill Spatula is crafted from high grade

stainless steel with a walnut handle and brass

rivet detailing.

DCS Grill Cleaning BrushThe DCS Grill Cleaning Brush features robust

bristles designed to clean your Grill effortlessly.

DCS Grill Accessories

DCS Grill GlovesThese DCS leather grill gloves are a necessity

for the serious griller. Designed to perform and

built to last – just like the DCS Grill itself.

Bamboo Cutting BoardA sturdy cutting board is an essential in the

kitchen. DCS cutting boards are crafted from

solid Bamboo, chosen for its quality, beauty

and suitability for food preparation. This cutting

board also fits the DCS Outdoor Grill CAD Cart

Side Shelves.

DCS Apron – Duck BrownA necessity for any serious griller, this DCS

apron is generously sized and features a front

storage pocket and adjustable neck band.

Made from 100% Vintage Cotton Duck Brown

and hand-finished with brass findings.

DCS Apron – Hickory StripeA necessity for any serious griller, this DCS

apron is generously sized and features a front

storage pocket and adjustable neck band.

Made in America from 100% Vintage Cotton

Hickory Stripe and hand-finished with brass

findings.

Brazilian Cherry Cutting BoardA sturdy cutting board is an essential in the

kitchen. DCS cutting boards are crafted from

solid Brazilian Cherry, chosen for its quality,

beauty and suitability for food preparation.

This cutting board also fits the DCS Outdoor

Grill CAD Cart Side Shelves.

Maple Cutting BoardA sturdy cutting board is an essential in the

kitchen. DCS cutting boards are crafted from

solid Maple, chosen for its quality, beauty and

suitability for food preparation. This cutting

board also fits the DCS Outdoor Grill CAD Cart

Side Shelves.

For an Outdoor Dealer near you

or for more information, please visit

dcsappliances.com

dcsappliances.ca

Look online also for the complete

DCS Outdoor product line in our

DCS Outdoor Catalog.

Customer Care

24 hours a day 7 days a week

Call 888-936-7872

DCSBR0408 FEBRUARY 2015

Copyright Fisher & Paykel 2015

All Rights Reserved