Grilling With Kitchen Window On The First Day Of Spring
MINNEAPOLIS (WCCO) – The first day of spring is here, and we’re grilling with the experts at Kitchen Window as we wait for warmer temperatures.
Doug Huemoeller, the president of Kitchen Window, joined the WCCO This Morning show along with Dan Darvell to grill up some tasty recipes. Check them out below.
Savory Breakfast Meat Roll
Honey Potato Bread Ingredients
3 cups unbleached flour
1/2 cup powdered buttermilk
1/4 cup potato flour
3 tablespoons SAF Instant Yeast
3 cups warm water, (approx. 115 degrees)
1/2 cup honey
1/2 cup canola oil
3 eggs, slightly beaten
2 tablespoons sea salt
Unbleached flour, as needed (8+ cups)
- In a mixer with dough hook, combine flour, buttermilk powder, potato flour and yeast.
- Mix thoroughly on low for 2-3 minutes.
- Add water, honey, oil, eggs and salt.
- Slowly, continue to add more unbleached flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. After about 30 seconds of mixing the dough will most likely become wet again. Add additional flour. Repeat until the dough pulls away from the sides and keeps off. The dough will be sticky.
- Knead on medium low speed for 5 minutes or until the gluten develops.
- Place dough in a large greased bowl and let rise until double in size (about an hour)
1 cup basil pesto
1 stick butter, softened
12 strips of bacon, diced and cooked
1 pound of Italian sausage, cooked and crumbled
2 cups leeks, sliced thin, sautéed (yield about 1 cup)
12-16 ounces mushrooms, sliced and sautéed
2-4 cups mozzarella cheese, shredded
Grilling Up A Spring Flatbread On The Roof
750ml lukewarm water
2 teaspoons honey
5 grams active dry yeast
450 grams all-purpose flour
800 grams unbleached bread flour
45 grams kosher salt
- Combine the honey, warm water and yeast. Let sit for 5 minutes.
- Combine the yeast mixture with the all-purpose flour in a large bowl. Add half of the bread flour and the salt, then mix to combine.
- Transfer the dough from the bowl onto a clean work surface. Knead until the dough has a consistent texture, about 8-10 minutes when mixing by hand.
- Return the dough to a bowl and cover with plastic wrap. Allow the dough to rest for 1 hour.
- Remove the dough from the bowl and cut into 10 ounces. Roll the dough into balls and arrange on a sheet pan coated with a small quantity of canola oil. Cover with plastic wrap, and let the dough rest for 1-2 hours.
- Using a silicone baking mat OR lightly flour a work surface, roll each dough ball out into a 10 to 12-inch circle using a rolling pin. Cook on a preheated baking stone temped at 550F.
1 American Style pizza crust
2 ounces burrata or fresh mozzarella
6-8 basil leaves, torn
2/3 cup blackberries, fresh or frozen-thawed
1/4 teaspoon smoked black pepper
- Heat grill and pizza stone to 550-650° F.
- Dust your pizza peel with flour or fine ground cornmeal. Place your crust on top and make sure it can slide freely.
- Top the dough with mozzarella, basil, black berries and black pepper
- Transfer the pizza to the stone, close the grill, and cook for approximately 4-8 minutes, or until the crust is browned and the cheese is bubbly and beginning to brown.
- Remove the pizza from the grill and allow the pizza to rest for 2 minutes before cutting and serving.
Olive Wood Smoked Gyro
1 1/2 pounds ground lamb
1 pounds ground beef (80/20)
1 cups yellow onion, ¼-inch dice
1 1/4 teaspoons minced garlic
1 1/2 tablespoons kosher salt
1 1/4 tablespoons fresh marjoram, picked and chopped
1 1/4 tablespoons fresh oregano, picked and chopped
1 tablespoon smoked black pepper
2 1/4 teaspoons fresh rosemary, picked and chopped
1/2 tablespoons ground cumin
1/2 tablespoons ground coriander
1 teaspoon ground allspice
- Combine all ingredients in a large bowl.
- Chill in a refrigerator for 1 hour.
- In batches, puree in a food processor or mix by hand. You may need to add up to 1-2 cups cold water to help the emulsification.
- Spread the gyro puree into 2 9×13 pans and place in a pre-heated smoker @ 250F until the internal temperature reaches 160F.
- Remove and chill overnight.
- Turn out the cooked gyro meat and cut in half lengthwise. With a slicer cut into thin strips crosswise.
Optional: Lay the cut strips of gyro in a cast-iron pan on a hot grill to crisp.