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Summer Grilling with Chef Paul Buchanan of Saute Magazine

Summer Grilling with Chef Paul Buchanan of Saute Magazine

Jul 15 2019

We recently had the chance to catch up with Chef Paul Buchanan from Primal Alchemy Catering and he shared his summer grilling tips and tricks to take your bbq-ing skills to the next level! Whether you are grilling steak or fresh seasonal vegetables this video will tell you all you need to know before hosting your next outdoor dinner party. Below is the full video tutorial and recipes of all the delicious summer bites Paul whipped up. We hope you enjoy!

Recipes

Grilled Asparagus with Shaved Pecorino & Olive Oil

Ingredients:

  • 6-12 medium/large asparagus spears, trimmed at bottom
  • Kosher salt and fresh ground pepper
  • Pecorino cheese and grater
  • Extra virgin olive oil
  • Cooking oil of your choice
  • Bamboo skewers

Procedure:

  • After trimming the Asparagus you can use a peeler to shave down the tough outer skin on the bottom of the stems. Place all the asparagus side by side equally to skewer them together in two places (2” from the bottom & 2” from the top). This will keep them all together as you grill them. This is not mandatory but it does help you from losing a spear or two between the grates to the fire.
  • Season asparagus both sides using spray oil then salt and pepper. Place asparagus on a hot grill that is clean in order to get nice grill marks. The asparagus should cook fairly quickly and once you have good marks on one side you will want to flip them over to grill the other side. This should take about 3-4 minutes on each side depending on how hot your fire is.
  • Remove asparagus to a platter and let cool until you can touch them to remove the skewers. When ready, place the asparagus on the serving plates, use microplane, peeler or grater to shave cheese on top then sprinkle with Olive oil. Re season with salt and pepper if needed.



Fingerling Potatoes with Elephant Garlic & Cipollini

Ingredients:

  • Fingerling potatoes, cleaned and cut in half lengthwise
  • Kosher salt and fresh ground pepper
  • Elephant garlic, cut in half
  • Cipollini onions, peeled
  • Extra virgin olive oil
  • Cooking oil of your choice

Procedure:

  • Place potatoes, onions & garlic on a sheet pan then spray with cooking oil. Season with salt & pepper
  • Place items cut side down on a clean hot grill to get some nice grill marks. Move items 90 degrees using a pair of tongs so they will get nice grill marks. Turn over to grill the other side then move all items to a higher shelf away from the fire or to a part of the grill that is more medium low. Remove the items as they are cooked through. The onions will most likely be first, then the garlic and the potatoes might take a bit longer to become soft.
  • Re check the seasoning drizzle with Extra Virgin Olive Oil before serving
  • Plan on cooking about 1-2 potatoes per person depending on the size.



Grilled Beef Rib Eye Steak with Garden Herb Butter

Ingredients:

  • Beef Rib Eye Steak, 1 1/4" thick (about 16-18 oz)
  • Kosher salt and fresh ground black pepper
  • 2 oz. 4 (tbsp) softened butter
  • Fresh herb sprigs: thyme, rosemary, sage and parsley
  • Cooking oil of your choice

Procedure:

  • Pick herbs off stems, chop finely on cutting board to get about 1 Tbsp.
  • Mix herbs with softened butter and season with salt and pepper. Set aside to use later
  • Place steak on a plate and coat lightly with spray oil, both sides, then season generously with salt and pepper both sides. Place steak on a clean hot grill for a few minutes until there is a nice grill mark, use tongs to move the steak 90 degrees an cook to make another grill mark. Flip the steak over and repeat this process.
  • Note: Ideally you would like to cook the steak to 128F degrees if you want it to be medium rare. You can use a thermometer to be more accurate, checking the center of the steak. Do not walk away from the grill, your steak will cook beginning to end in about 5-10 minutes depending on how hot your grill is and how thick you steak is. Never use too much pressure pushing down on your steak onto the grill. You want to keep as much moisture in the steak as possible.
  • When ready remove steak to a platter and let rest at least 5 minutes.
  • Over time you will learn how to touch the steak and know by the firming up of the meat how close it is to being done. Very firm meat is well done. Very soft meat is rare.
  • When ready, slice your steak, should be enough for 3-4 people small portions. Unwrap your herb butter and slice a coin off to place on top of the warm steak to let it melt.



Grilled Peach Cobbler

Ingredients:

  • 2 Whole fresh large peaches, halved and pitted
  • 1/4 Cup brown sugar
  • 1 Tbsp lemon juice
  • 1 Cup organic granola
  • 1 Cup Streusel/frosting
  • 2 Tbsp pumpkin seeds, toasted and salted
  • 3/4 cup heavy creamer
  • 1 Tsp powdered sugar
  • 1/2 Tsp vanilla extract

Procedure:

  • Take a very small amount of canola oil and brush the cut side of the peaches then place them on a very hot and clean BBQ grill. (If the grill is hot, cleaned with a wire brush and rubbed with an oiled rag you will have a better chance of the peach not sticking). 
  • Grill peaches so that you have nice grill marks then rotate them 90 degrees for another set of marks. Do the same on the skin side then place the hot grilled peaches in a bowl. 
  • Toss the warm peaches in the brown sugar and lemon juice then with the grilled cut side up place an even amount of granola or Streusel on top of each peach. 
  • Place the whipping cream in a clean stainless steel bowl and whisk until it thickens slightly. 
  • Add in sugar and vanilla and continue whisking until medium peaks form. 
  • Top peaches with cream.

Primal Alchemy is the first Southern California chef-owned, food-forward catering company focusing on local, seasonal cuisine utilizing sustainable practices. To read more about Chef Paul’s dedication to sustainable cuisine visit sautemagazine.com.

 

 

 

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