Chef Walzog's Gourmet Grill
On The Saturday Early Show, Chef David Walzog shows us a delicious, easy menu that requires very little effort because pretty much everything is done on your grill. So if you're tired of your current grill fare, check out this sophisticated menu.
Walzog is the executive chef at Michael Jordan's Steakhouse, Strip House and Monkey Bar.
He has been praised for his culinary skills by David Rosengarten of Gourmet, Ruth Reichl of the New York Times, and Hal Rubenstein and Gael Greene of New York magazine. In addition, Walzog is a three-time nominee for the James Beard/Perrier-Jouet Rising Chef Award.
In 2003, the Zagat restaurant guide named Strip House one of the top five steakhouses in New York City. In 2003, he also opened Strip House in Livingston, N.J. This fall, Strip House in Houston, Texas, will open its doors.
During a 15-year career as a chef and restaurateur, Walzog has specialized in Southwestern and Western cooking with a reputation for bold, lusty, bountiful and flavorful cuisine.
He lives in New Jersey with his wife and their two children.
More about Chef Walzog and the restaurants can be found at theglaziergroup.com.
Poached Calamari Salad with Frying Peppers, Onion, and Lemon Served with Grilled Bread
Ingredients:
1 1/2 lbs. fresh baby squid, cleaned, tubes cut into 1/2-inch circles
2 stalks celery, peeled, sliced on the bias into 1/2-inch lengths (optional)
2 Italian frying peppers, seeded, cut into 1/2-inch dice
1/2 white onion, sliced thin
10 basil leaves, julienned
Zest of one lemon
1/4 cup extra virgin olive oil
1/4 cup dry white wine (optional)
1/4 cup water
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Method: Pre-heat grill. In a mixing bowl, combine celery, peppers, onion, basil leaves, and season with salt and pepper. In a separate mixing bowl, combine 1/4 cup of olive oil, lemon zest, white wine, water, salt, and pepper. Place an 18-inch-long piece of aluminum foil on a small flat baking sheet and turn in the sides of the foil to create a well in the center of the baking sheet. Place the squid in the center of the foil. Add your vegetable mixture on top of the squid. Then add your liquid mixture over the squid and vegetables. Place a sheet of aluminum on top and fold the edges to create a seal.
Place onto a preheated grill and cook for five minutes. Remove from the heat and let stand for 2-3 minutes before serving in a large serving bowl. Let everyone help themselves.
For the grilled bread:
1 loaf of sourdough bread, sliced thick
2 Tablespoons extra virgin olive oil
pastry brush
salt to taste
Method: Brush both sides of bread slices with extra virgin olive oil and sprinkle with salt. Place onto a clean grilling surface. Grill both sides until they are golden and crisp. Serve with along with the calamari.
Grilled Turkey Burgers with Grilled Cabbage, Mushrooms and Leeks
Ingredients:
1 to 1 1/2 lbs. ground turkey
1/4 cup sesame seeds
2 Tablespoons soy sauce
2 scallions, thinly sliced
1/4 cup cup bread crumbs
2 Tablespoons cilantro leaves, finely chopped
2 teaspoons garlic, finely chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 Tablespoons corn oil
Method: Grind the sesame seeds in a coffee grinder until fine. Place the ground turkey, ground sesame seeds, soy sauce, scallions, cilantro, garlic, bread crumbs, salt and pepper together in a mixing bowl and mix well. Divide mixture into 4 equal mounds then form meat into patties. The patties should each be 1 inch thick and about 3-4 inches in diameter. Cover patties with plastic wrap and refrigerate them for at least 2 hours before grilling.
For grilling: Season the turkey burgers with salt and ground black pepper and coat each patty with the corn oil. Place onto a hot grill and grill for 4 to 5 minutes per side. Let rest for about 2-3 minutes before serving.
Condiments:
For the Marinated Cabbage
1 small head Napa cabbage, rough chopped into 4 pieces
*Chef's note: Keep the core intact so that the leaves don't fall apart.
3 Tablespoons soy sauce
2 Tablespoons extra virgin olive oil
1 Tablespoon red pepper flakes
1 Tablespoon garlic, finely minced
Juice of One Lemon
Method: In a bowl, combine your cabbage with soy sauce, extra virgin olive oil, red pepper flakes, garlic, and lemon juice. Toss well. Place on the grill. Grill for about five minutes.
For the Mushrooms:
1 cup white button mushrooms, cut in half
2 Tablespoons corn oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
Method: In a bowl, toss mushrooms with corn oil. Then season with salt and pepper. Place onto the grill and grill until softened and cooked through. About 8-10 minutes.
For the Leeks:
2 leeks, trimmed, sliced in half lengthwise
2 Tablespoons corn oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Method: In a bowl, toss your leeks with corn oil. Season with salt and pepper. Place on the grill and grill for 7-8 minutes.
To Serve: Transfer the vegetables to serving platters. Place grilled patties to a separate serving platter along with the buns. Let everyone assemble their own burger.
Grilled Summer Fruits
Serves 4
Ingredients:
2 peaches, washed, split in half, pitted
2 plums, washed, split in half, pitted
2 apricots, washed, split in half, pitted
3 Tablespoons orange juice
1 Tablespoon Fresh Mint Leaves, finely chopped
2 basil leaves, finely chopped
Method: On a clean grilling surface, place split fruits cut-side down. Grill until the flesh is golden brown and caramelized, which should take about five minutes. When ready, turn the fruits over and place onto a cooler spot on the grill and grill for another three minutes. Remove from the grill and place the fruits into a small mixing bowl. Add the orange juice, mint, and basil. Toss well. Divide among four small bowls.
Chef's Note: You may serve this over angel cake or with whipped cream.