Bob KieblerFor almost 30 years, Morton's Steakhouse has served only the finest quality foods, featuring USDA prime-aged beef, fresh fish and seafood, hand-picked produce, delicious appetizers and elegant desserts. Bob Kiebler has been a chef for over 30 years, and during that time has perfected many delicious dishes. Watch today as he shows how to learn the basics of grilling.
Hi, I'm Bob Kiebler, chef at Morton's The Steakhouse. We know a little bit about grilling, and I am here today to show you how to do that. Most people think that the only thing they can grill outside on a grill is steaks chicken, fish, the main course items. You can cook everything on a grill. We're going to cook the vegetables, the side dishes, even the dessert on the grill.
Now, vegetables are outstanding on a grill. Nothing is better than a roasted vegetable with a grilled steak. The key is nice firm fresh vegetables, little olive oil on the grill, got some jumbo asparagus, got some yellow squash, split down the middle, little season salt, little olive oil on the grill, zucchini squash, red bell pepper, nice beef steak tomatoes, everybody's favorite corn on the cob, many ways you can do corn on the cob. You can wrap in aluminum foil, let it sit down on the coals and let it steam itself. I like it just a little olive oil, salt pepper on top of the grill roasted.
Now with your vegetables, this is a chance to give your marinating skills a try. I've got some Portobello mushroom caps that I've marinated in Balsamic Vinegar and olive oil. The way the mushrooms are is they're going to soak up the vinegar, they're going to soak up the olive oil you're going to have a nice meaty mushroom. Now, if you're a vegetarian, you could make a burger just out of Portobello mushroom.
Most people wouldn't think about grilling salad, and actually probably wouldn't, but I've got some Belgian endives here that I split in half, soy sauce, garlic, a little bit of olive oil on the grill, the soy sauce and garlic really adds a nice compliment to the slightly better taste of the endive.
Now that's a feast even for a vegetarian. Now, grill best of those, like the sea food, you don't want it to be as hot as you do with the steaks with the beef. You want to grill them over a moderate heat. Allow them to cook, allow the vegetables to get slightly sop and still firm. If you grill that nice big juicy porterhouse steak, and you want a little grilled onion on it, you don't need to go in the kitchen to do that, just lay it right on the grill. Use your spatula to flip them, once they have got grill marks on them. I've got grill marks on my Zucchini squash and my yellow squash. I'll turn them over. Let them cook for another minute on the high heat. I am moving off to the side there. Let them mellow out and roast a little bit. Now vegetables are one thing you can eat raw. So, don't worry about undercooking the vegetables. Once you get good grill management, make sure you know which area you set, grill or hottest, which area you use a little cooler if you need to slow down the cooking process. You can see on this grill, I only have half of the grill on. I have a whole side there, I can use it. Okay we've got the steaks. We've got the fish, the chicken, the spare ribs. We've even got the vegetables. Now, how about dessert, what? Dessert. Now, we are not going to bake a cake on the grill, but were going to grill some pineapple. Pineapple is naturally sweet, it's a excellent dessert, grill it. If you wish, a little sugar at the end to caramelize. Banana, nice firm banana. Now, banana if you grill the banana a little bit, little brown sugar on there outstanding with ice cream, a little chocolate syrup on top. You've got a really nice grilled meal.
Next I am going to show you what wines to pair with your grill foods, everybody enjoys a good wine with a good meal.