What outdoor cook doesn’t lust after one of those giant stainless steel grills, a mini-fridge and a sink with hot and cold running water?
Sure, it would be nice to have all that fancy stuff, but cooking outdoors can be as simple as setting up a Smoky Joe and a card table, says designer Deborah Krasner. She has worked on over-the-top kitchens across the country, culminating in her own Vermont hillside renovation. That project and others appear in her book “The New Outdoor Kitchen.”
Sounding like she’s living a foodie’s dream life, Krasner spoke about her design projects on the way home from leading a culinary trip through Italy.
“At its most basic, an outdoor kitchen is a place to cook, a table on which to prepare food and a place to eat it,” Krasner says. “It can be a hibachi, a bridge table with a plastic tablecloth and an umbrella table – and a garden hose. And if you want to make it a little fancier you can add a cooler.”
One thing that is often overlooked in planning a cookout is prep space. Krasner suggests buying a stainless steel table at a restaurant supply store.
Littleton resident Gail Sadler chose a stainless Viking grill that looks like an ocean liner parked by the side of her pool. It has a granite-topped work surface and plenty of storage underneath.
“We were looking for a huge grill so we could prepare and serve all of our friends and family at the same time,” says Sadler, who grills about four times a week.
Whether you shop for bargains or can afford an over-the-
top number like Sadler’s, Krasner says anything that you can imagine already exists. “I’ve seen pop-up plasma TVs, waterfalls, surround sound.”
If you’re one of the 1.2 million homeowners planning to install an outdoor kitchen, take some tips from Krasner’s “The New Outdoor Kitchen:”
Restaurant equipment
Restaurant supply houses, especially those that sell used items, are an economical source for outdoor kitchen equipment. Look for:
Prefabricated one-piece sinks on legs can easily fit into an outdoor configuration. Made of weather-impervious stainless steel, they can be found new and used.
Big stainless steel work tables, fitted with a lower shelf or wheels, make terrific islands, workstations or portable counters.
Small commercial worktables can be set up alongside grills for plating and serving space.
Heavy-duty spring-loaded tongs with long handles make working with food on the fire safer and cooler.
Elbow-length oven mitts make it harder for the grill master and fire maiden to burn themselves.
Stainless steel utility bowls in a range of sizes from tiny to enormous make outdoor kitchen life easier by giving the cook a place to toss lots of vegetables in olive oil before laying them on the grill.
Her favorite things
The Krasners decided to renovate the deck off their 200-year-old hay-barn home while Deborah was writing “The New Outdoor Kitchen.” Here are some of her successes:
A 20-inch-by-30-inch soapstone apron-front sink: I love big sinks, and especially when washing vegetables straight from the garden or rinsing big birds for the wood-fired oven, there’s nothing like having a sink generous enough for the purpose. Although many people choose small sinks for the outdoors, I was ready to sacrifice counter space to have the largest sink possible.
Soapstone counters: We have the same counters inside the house, and we like their matte surface and quiet, old-fashioned elegance. They are easy to maintain with occasional coatings of mineral oil, and they’re great outdoors. We used tiles laid closely as the backsplash, so there are no grout lines.
Concrete pavers: These make a great surface for the kitchen pavilion patio without holding heat in summer, and their color and texture are remarkably natural looking. The same manufacturer makes a special polymeric sand that prevents weeds and ants from overtaking the cobbles, an invaluable addition.
Composite wood decking: We chose a lovely gray color, and it will never need painting and won’t rot, split, or warp. It’s a green product and attractive to boot.
Powder-coated cast aluminum furniture: I wanted casual furniture that would hold up to family use year after year and still look elegant enough for entertaining. It’s incredibly comfortable, extremely well made and looks like traditional wrought iron. Unlike iron, however, it’s not too heavy to move around.
High-quality outdoor speakers: Until building this project, I had no idea what a great pleasure it is to have wonderful sound outdoors using outdoor speakers mounted under the roof overhang.
Stainless steel cabinets: I like the contrast of matte stone and well-designed shiny steel; I also appreciate how easy it is to sanitize the steel and how weather resistant it is.
Food editor Kristen Browning-Blas can be reached at 303-954-1440 or kbrowning@denverpost.com.
Candle power
Krasner spent two years in Denmark, where creative candle placement lights the dark winters. Buy candles and tea lights in bulk, and try these lighting ideas:
Place them in the bottom of drinking glasses (so there’s no danger of fire) and line pathways with them, set them on stone walls, and place them on the ground to edge the patio.
Make hanging lanterns of washed tin cans pierced with nail holes or can openers and threaded with wire for hanging.
Arrange the lanterns on the floor along the edges of the deck.
Put a tea light in a little glass holder at each place at an outdoor table, so that the table has a center strip of flickering, soft light.
Freeze ice and fresh blossoms in empty milk cartons until the outside shell is frozen but the inside is still slushy. Pour out the slush and water in the center, peel off the carton, and you’ll have a beautiful rectangular ice candle holder. Put a taper in the center and the light silhouettes the shape of the flowers frozen in the ice. Set in saucers along the table, these ephemeral candle holders add magic and bits of welcome chill to a long summer evening’s delight.
-“The New Outdoor Kitchen”
Have a seat
An area at least 8 feet by 8 feet is a minimum requirement for a standard four-person square or round table. That’s because you need room around the table and chairs for people to circulate. Keep in mind that you can have a long, narrow table to allow more seating in a more confined area.
No matter what size table you choose, allow space for people to move from the grill or yard to the table and at least 2 feet to 3 feet behind the chairs for passing space.
Credits
We photographed the recipes at the Littleton home of Gail and Rob Sadler, who bought their Viking grill at Home & Hearth Outfitters.
Learn more about kitchen design at Deborah Krasner’s website, kitchensforcooks.net.
Props used in the photos:
Three-section butter dish: Whole Foods, $5.99
Wooden steak platter: Target, $14.99
Glass lemonade pitcher: Target, $12.99
Mini trifle sorbet dish: Target, $4.99
Basket for corn: Target, $5.99
Viking grill: Home & Hearth Outfitters, 999 E. Evans Ave. (at Ogden Street), 303-722-6698
Grilled Corn
Some argue that grilling with the husk on protects the delicate kernels from the harsh heat. But grilling expert and author Steven Raichlen says that corn steams rather than grills in the husk and that the husk blocks out the live-fire flavor. Plus, when you fold the husk back, it makes a handle for holding the corn while you eat it.
When buying corn, inspect it ear by ear (if allowed) by stripping back a portion of the husk. Look for ears with plump, juicy, fully formed kernels. Grilled corn kernels make a delectable addition to salsas and salads. Lay the ears on their side and cut the kernels off the cob with broad lengthwise strokes of a knife. Adapted from Steven Raichlen’s barbecuebible.com.
Ingredients
- Corn on the cob
- Vegetable oil
Directions
Strip back the husk, starting at the top of the ear of corn; the motion is rather like that of peeling a banana. Leave the husk attached at the stem end.
Remove corn silk and fold husk back over stalk. Tie the husk with string or a piece of husk to form a handle.
Set up the grill for direct grilling and preheat to high.
Brush corn with oil (or use some of the flavored butter) and place it diagonally on a hot grill with the husks on the cooler part of the grill or extending off the edge. Another way to keep the husks from burning is to slide a sheet of aluminum foil under them.
Grill corn until the kernels are browned all over, 8 to 12 minutes, turning as needed, brushing with oil, and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.
Tequila Lime Butter
Adapted from a recipe by Regan Burns on chow.com and cooksillustrated.com. A food processor helps mix the liquids into the butter.
Ingredients
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 tablespoon minced jalapeño or serrano chiles (about half a pepper), seeds and membranes removed
- 1 tablespoon freshly squeezed lime juice (from 1/2 medium lime)
- 1 tablespoon tequila (optional)
- 2 teaspoons freshly ground black pepper
- 1 teaspoon sea salt
Directions
In a food processor, combine all ingredients and pulse until thoroughly combined.
Spread butter into serving container or place on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden. Compound butter can be kept refrigerated for several days or frozen for up to a month. To use, simply slice off the desired amount and continue to store the rest.
Orange Chive Butter
Adapted from cooksillustrated.com. You can mix this recipe by hand, but a food processor blends the liquid more efficiently.
Ingredients
- 1 orange
- 1/2 cup (1 stick) unsalted butter at room temperature
- 2-3 tablespoons mint leaves
- 1 tablespoon snipped chives
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
Directions
Wash orange. Remove orange part of peel with a zester, or use a sharp paring knife to peel and mince. Once all zest is removed and set aside, cut orange in half and squeeze juice into a measuring cup.
In a food processor, combine 2-3 tablespoons orange juice, zest and remaining ingredients, and pulse until thoroughly combined.
Spread butter into serving container or place on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden. Compound butter can be kept refrigerated for several days or frozen for up to a month. To use, simply slice off the desired amount and continue to store the rest.
Kalamata Olive Butter
We took a shortcut with a jarred tapenade, but you could make your own blend of olives, roasted red pepper, sundried tomatoes and capers.
Ingredients
- 1/2 cup (1 stick) unsalted butter at room temperature
- 3 tablespoons kalamata olive tapenade (we used Whole Foods’ 365 brand)
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
Directions
In a food processor or bowl, combine all ingredients and pulse or stir until thoroughly combined.
Spread butter into serving container or place on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden. Compound butter can be kept refrigerated for several days or frozen for up to a month. To use, simply slice off the desired amount and continue to store the rest.
Homemade Lemonade
To save time, we used half fresh and half Santa Cruz Organic bottled lemon juice. Adapted from “The America’s Test Kitchen Family Cookbook,” makes 2 quarts (serves about 8).
Ingredients
- 1 lemon, sliced thin
- 1 1/2 cups sugar
- 7 cups cold water (still or sparkling)
- 1 1/2-2 cups fresh lemon juice (10-12 lemons)
- Ice
Directions
Mash lemon slices and sugar in a large non-reactive (glass or ceramic) bowl until lemons release their juice and the sugar begins to dissolve. Stir in water and lemon juice until sugar is completely dissolved. Pour over ice before serving.
Sautéed Fruit over Sorbet with Citrus Glaze
Here’s another use for the vegetable grilling basket you thought you’d use more. A brief time on the grill brings out the sugars in the fruit. We serve it with locally made Espo’s Cucina Dolce Orange Creme or Gelato d’Italia Lemon Sorbetto, both available at Whole Foods. Glaze from “The Cook’s Illustrated Guide to Grilling and Barbecue.” Created by Kristen Browning-Blas, serves 6-8.
Ingredients
- Sorbet of your choice
GLAZE:
- 1/2 cup orange juice
- 1/4 cup brown sugar
- 3 tablespoons fresh lime juice (from 2-3 limes)
- 3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
FRUIT SAUTÉ:
- Vegetable oil
- 4 cups total: pineapple, strawberries, cantaloupe, oranges, grapefruit and mango, cut into chunks
- Fresh basil (or other herb) leaves, cut into very thin strips
Directions
Prepare sorbet ahead of time: scoop desired amount into serving dishes and place in freezer until serving.
Glaze: Combine orange juice, brown sugar and 2 1/2 tablespoons lime juice in a small saucepan and bring to a boil over high heat. Reduce heat to medium-high and cook until reduced to 1/2 cup, about 7 minutes.
Remove pan from heat and whisk butter until melted and incorporated. Stir in remaining 1/2 tablespoon lime juice. Serve warm or at room temperature.
Fruit sauté: Generously oil a grill basket and place on grill. Heat grill to high. Carefully add pineapple to basket and cook without stirring 3-4 minutes. Add strawberries and cantaloupe, cook 3-4 minutes more until cantaloupe begins to turn golden. Remove to a platter and add remaining fruit. Cook 2-3 minutes and combine with reserved fruit.
Remove prepared sorbet from freezer. Top with fruit and sprinkle with basil. Serve drizzled with glaze or serve on the side.
Wine ideas: To preserve the cool, light flavors of this dessert, choose a light, bubbly Moscato d’Asti, a sparkler from Northern Italy with delicate floral and peach flavors. In fact, you could even douse the dessert with a splash of it for a little extra kick. Michele Chiarlo and Paolo Saracco are good names to look for, and they run $15 or less a bottle. -Tara Q. Thomas
Grilled Eggplant Bruschetta with Mint
Adapted for the grill from Everyday Living magazine May 2007. Serves 4.
Ingredients
- 1 eggplant (1 1/2 pounds), cut into 1-inch thick slices
- Olive oil
- 4 slices crusty Italian bread, cut into 1-inch thick slices
- 1/2 cup grape tomatoes, halved
- 1/2 orange pepper, minced
- A few mint leaves
- 1/4 cup crumbled feta
- Squeeze fresh lemon juice
- A few red pepper flakes
- Salt to taste
Directions
Heat half of grill to high, leaving other half cool. Brush one side of eggplant slices with olive oil and place on hot side of grill, oiled side down, for 3 minutes. Brush exposed side with more oil, then turn eggplant for three minutes more. Remove to cooler side of grill, close grill cover, and continue to cook for about 14-16 minutes, until eggplant is soft and cooked through. Remove to cutting board and cut into 1-inch-square chunks.
Brush one side of bread with olive oil and place on hot side of grill, oiled side down, for 2 minutes. Brush exposed side with oil, then flip and grill 2 minutes more. Remove to platter and brush with more olive oil.
Grilled Porterhouse over Arugula and Mixed Greens
In large bowl, toss eggplant chunks, tomato, orange pepper, mint, feta, lemon juice, red pepper flakes and salt. Pile mixture on toasts and serve.
Ingredients
- 1 prime porterhouse, about 1 1/2 inches thick
- Salt
- Pepper
- Olive oil
- 1 red onion, sliced into 1-inch thick rounds
- Several handfuls arugula and mixed greens
- Vinaigrette of your choice
- Lemon rounds for garnish
Directions
A half hour before grilling, remove steak from refrigerator. Liberally salt and pepper both sides, taking care to rub salt and pepper into the meat. Use more salt that you think you’ll need, to help create a savory crust. Rub a little olive oil into the meat. Set aside.
Heat half the grill as high as it will go, leaving the other side unlit. Preheat for at least 15 minutes. Place steak on hot side of grill for 3 minutes. Do not touch it. Don’t move it, don’t poke it, don’t peek underneath, and do not close the grill. After 3 minutes, flip steak and sear 3 minutes on opposite side. Don’t move it. After 3 more minutes, move steak to cool side of grill, close grill cover, and allow steak to cook through to desired doneness, about 10 minutes for medium-rare, depending on thickness.
Meanwhile, place onion slices on hot side of grill for 2 minutes per side. Remove and toss with salad greens and vinaigrette. Place greens on platter.
Remove steak to cutting board, cover with aluminum foil, and let rest for ten minutes. Cut steak into chunks and place on greens, garnish with lemon rounds, and serve.
Wine ideas: If you want the emphasis to fall on the steak, pour a red wine with this. But for a more balanced pairing – one that will work with the salad and the grilled corn on the plate, as well as send a firm signal that you’re celebrating the arrival of summer, go for a rosé. Pick something like the Bieler Père et Fils from Provence or Tasca d’Almerita rosé from Sicily, both of which have plenty of ripe, rich fruit to stand up to red meat, as well as the acidity to remain refreshing and lively. And both run about $10.-Tara Q. Thomas
Grilled Bananas Faux-Foster
Inspired by old-fashioned Bananas Foster, this summertime version is made entirely on the grill. Don’t be afraid to toss your cast-iron skillet on the grill – it can take it. By Tucker Shaw, serves 4.
Ingredients
- 1 stick butter
- 1/2 cup dark brown sugar
- 4 ripe bananas
- 1/4 cup rum (optional)
- 4 slices pound cake
- Orange rounds for garnish
Directions
Heat half the grill to high, leaving other half unlit. Place cast-iron skillet on hot side of grill. Add butter and brown sugar to skillet and stir together until melted. Move to cool side of grill.
Slice bananas in half lengthwise, leaving peel on. Brush fruit side of each banana with butter-sugar mixture. Place bananas, fruit side down, on hot side of grill for 3 minutes. Flip to peel side and allow to cook 3 minutes more. Remove bananas to cutting board and let cool slightly.
Peel bananas and add to skillet. Remove skillet from grill and add rum. (Don’t add rum over lit grill, or it might ignite and burn you.) Place skillet back on grill and spoon butter-sugar mixture over bananas.
Meanwhile, place slices of pound cake on grill and toast for 1 minute on each side. Remove cake slices to plate, spoon banana mixture over the top, and garnish with orange round. Serve hot.
Wine ideas: Match the rich, toasty flavors of this play on Bananas Foster with the sweet caramel hues of a Samos Muscat. At less than $10, with plenty of rich, golden fruit flavors, it’s one of the treasures of the wine world.
