Summer Time Is Grill Time!

August 10, 2011

Rose 2Don't you just love to grill?  I do!  I love the process and the fact that it keeps my kitchen cool and clean. I often do a whole meal on the grill! You just can't beat the flavor and it's usually lots of fun too! Summer is the perfect time to fire up that barbecue and invite a bunch of friends over for dinner.  When I design our LAFW menus, I like to put a recipe for our grill with each entree item.  The options are endless and I know our guests enjoy this cooking technique as much as I do, no matter what time of year.

This months newsletter is all about the barbecue. I've got info on my favorite butcher, a yummy recipe from our latest
 Spring/Summer Menu and simple way to keep your grill clean.    

As I look to the end of my summer, a fun vacation with my kids is on the horizon!  Then we'll be back and gearing up to start the school year again.  However, there will still lots of time and opportunities to cook and create!  To get updates on what is happening in my kitchen along with fun tips and tricks, go to the LAFW  Facebook page, become a fan and I'll keep you in the loop.

Looking forward to cooking with you soon!


My Favorite Butcher!

 Harvey 2When it comes to grilling, you've got to start with the best meat and my favorite place to get it is Harvey's Guss Meat Co.  I know I've featured Harvey before, but given the subject content of this month's newsletter, I think it's worth re-visiting this iconic craftsman. Established in 1939 by Harvey Gussman's father, Abe, this is one of the oldest family run businesses in Los Angeles. He supplies meat to many of our favorite restaurants, caterers and chefs in town.  His quality is amazing, along with his prices!  When you go to make a purchase from Harvey, it feels like you’re entering a private club because his entrance is located off a back alley. You walk right into the cutting room of an authentic butcher shop and get to witness meat aging on hooks suspended from the ceiling in giant refrigerated rooms.  It's very old school!  Harvey  has been voted Best Butcher by Los Angeles Magazine as well as featured in the LA Times Food Section, Edible Los Angeles, California Magazine and Top Chef.  The best part about Harvey...he also sells to the public, so we all can enjoy his wonderful products in our own kitchens.

To order, just give him a call, then go pick it up before 12 noon the next day but bring a check or cash. He doesn’t take credit cards! Be prepared to meet one of the sweetest and most knowledgeable men in the meat business. He’ll make you feel like a long-time family friend, treat you to some great stories and answer almost any question you might have about preparation and handling.

Harvey’s Guss Meat Co. is located at 949 S. Ogden Drive in Los Angeles near the intersection of Olympic and Fairfax.  His phone number is 323-937-4622 and he's open Tuesday - Friday from 5am to 12noon.

Grilled Chile Rubbed Rib Eye with
Whiskey Butter

The contrasting flavors of this dish are so delicious!  A spicy chile rub with the rich whiskey butter are the perfect balance for yummy rib eye steaks.  This rub will work on almost any cut, so try it on your favorite steak.  I really like it on flank too. We've paired this dish with some fun sides from our  Spring-Summer Menu...Oven Baked Onion Rings and a Warm Green Bean and Potato Salad.  If you'd like these recipes, send me a note and I'll forward them on to you.  I highly recommend the onion rings...they are delicious with just about anything!

For the steak
tablespoon New Mexico chile powder
teaspoon chipotle chile powder
teaspoon smoked paprika
teaspoon white pepper
teaspoon ground black pepper
1 tablespoon raw sugar
2 16 ounce rib eye steaks

For the butter
2 sticks butter, softened
2 shallots, minced and soaked in a little whiskey 
1 tablespoon minced parsley 
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
tablespoon whiskey
1/2 teaspoon salt

white pepper to taste

Rib Eye

For the butter:  Combine butter, shallot, parsley, mustard, Worcestershire sauce, whiskey, salt and pepper.  Mix well.  Drop butter in spoonfuls onto waxed paper.  Roll in plastic and smooth out to form a round log.  Refrigerate until hard and easy to cut, at least 3 hours.  Butter can be stored in the refrigerator for up to 1 week, or freeze for up to 3 months. 

For the steaks.  In a bowl combine chile powders, paprika, pepper and sugar to make a rub

Heat grill to medium-high heat.  Meanwhile, let meat come to room temperature about 20 minutes before grilling.  Pat meat with paper towels to remove excess moisture.  Just before grilling, brush steaks with oil.  Sprinkle 1 tablespoon of rub and a little salt on steaks.  Pat in with fingers.

Place steaks directly over medium-high heat for about 5 minutes.  Turn and grill for 5 minutes more for medium rare doneness.  Remove from grill and let rest for at least 5 minutes.

Slice steaks into thick diagonal strips and top with a couple slices of whiskey butter.

NOTES : There will be lots of whiskey butter left over.  Use the extra to season steamed vegetables, to saute boneless chicken breasts or to top hot baked potatoes.

 Cleaning and Oiling Your Grill Grate

onion on bbqTo clean and oil your grill grates, you don't need to have a wire brush that gets crumpled and greasy with time.  You can use an onion to do the job.  It is always fresh and clean and so simple to do.  Cut a large yellow onion in half and spear the root end with a long handled grill fork.  Pour 1/4 cup of canola or vegetable oil in a shallow bowl or plate, slightly bigger than the onion.  Heat your grill to high and dip the cut side of the onion in the oil.  Rub it back and forth against the grate.  The onion will smoke as it cleans and coats the grill.  Set the onion aside and adjust your grill to the desired heat.  When you've finished grilling, quickly repeat the process.  This tip comes from one of my favorite cookbooks by Thomas Keller, Ad Hoc at Home. He also suggests you repeat the process again, one last time, before the grill is completely cooled.

WANT TO USE THESE TIPS AND RECIPES IN YOUR E-ZINE, BLOG OR WEB SITE? You can, as long as you do not alter the information in any way and include a credit that reads "by Rose LeBoeuf,, Interactive Cooking Classes, Parties, and Corporate Team Building Events for Groups Looking for a Fun and Unique Dinning Experience." 

 LA Food Works Events 

 Ideal for Team Building, Summer Associate Events, Client Entertaining, Birthday Parties, Showers and Private Gatherings. 
Let LA Food Works make your party one which your guests will not soon forget!
No previous cooking experience required!
Just willingness to put on an apron,
get your hands a little messy,
indulge in some great food
and have lots of fun playing in the kitchen!
We also happily design Custom Cooking Parties. If you have a group of 10 or more foodies who love great food and playing together in the kitchen, contact us and we will design a custom menu or theme class for you and your group.

Our interactive cooking parties both unify and entertain...perfect for any occasion that requires great food, interesting activities and lots of fun!


For information or to book your event, contact Rose LeBoeuf at 310-288-0100 for an event planning kit, pricing and availability.