Outdoor Grilling: Tips & RecipesCutco’s

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Outdoor Grilling: Tips & Recipes Grilling is a great way to infuse flavor into foods and it provides the perfect excuse to enjoy the outdoors during warm weather. With these recipes and helpful knife and grilling tips, you’ll have fun and get the most out of your outdoor cooking adventures. Happy grilling!

Recipes PageGrilled Radishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Pork and Watermelon Kabobs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Grilled Pesto Chicken with Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Spinach and Blue Cheese Stuffed Flank Steak. . . . . . . . . . . . . . . . . . . . . . . . 5Grilled Corn Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Grilled Caramel Pineapple Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

How to Spiralize a Hot Dog . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8How to Butterfly Flank Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9How to Prepare a Whole Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Knife Essentials for Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

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The best antioxidant defense comes from an assortment of colorful fruits and vegetables. These kabobs have it all: red, yellow, green and even orange. Easy and fun to make, let your family or guests build their own kabobs!

Pork and Watermelon Kabobs

6 tablespoons brown sugar

6 tablespoons soy sauce

6 tablespoons red onion, diced

3 cloves garlic, minced

3 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon ground thyme

Pepper to taste

1 pound boned, lean pork chop, cut into 1-inch

cubes (approximately 38 to 40 pieces)

32 (1-inch) cubes watermelon

16 to 24 (1/2-inch) zucchini rounds

16 (1-inch) pineapple chunks, fresh or canned

24 (1-inch) yellow and/or orange peppers

Cooking spray

Ingredients

DirectionsCombine sugar, soy sauce, onion, garlic, lemon juice, olive oil, thyme and pepper in a mixing bowl. Pour into a resealable bag and add pork pieces. Seal bag, mix thoroughly and refrigerate for at least 1 hour, turning bag on occasion.

Remove pork from bag and reserve marinade. Thread five pork pieces, four watermelon cubes, two to three zucchini rounds, two pineapple chunks and three peppers on each of eight skewers, alternating the order.

Spray cooking surface and prepare grill.

Place kabobs on grill. Grill for 12 to 15 minutes, depending on grill heat, or until done, turning and basting frequently with reserved marinade. Garnish with sesame seeds and chunks of watermelon.

Grilling completely changes the flavor. They lose their peppery taste and become very mild.

Grilled Radishes

Ingredients

DirectionsPreheat grill on high. Place radishes, garlic, butter and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper.

Tightly seal the foil to form a foil packet. Place packet on grill and cook 20 minutes or until radishes are tender.

20 ounces radishes, sliced (1/4" thick)

2 garlic cloves, minced

2 tablespoons butter, cut into small pieces

1 ice cube

Salt and pepper to taste

How To

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Wow your family and guests with this simple and tasty recipe. The pesto and marinated tomatoes add so much flavor and are so easy to whip up.

Ingredients

Grilled Pesto Chicken with TomatoesFlank steak is great for the grill because it’s lean and flavorful. Sure, you can grill the steak after marinating and seasoning, but if you want to impress your dinner guests, make a stuffed version.

Spinach and Blue Cheese Stuffed Flank Steak

IngredientsFlank steak (2 pounds)

2 cups fresh spinach

5 ounces blue cheese crumbles

1/2 cup roasted red peppers, drained and chopped

Salt and pepper

DirectionsButterfly the flank steak with a Boning Knife. Season with salt and pepper to taste. Leaving a 1-inch border around the edge of the steak, layer on spinach, followed by blue cheese and roasted red pepper.

Roll the flank steak up lengthwise. Tie the roll with cotton twine that’s been soaked in water at two-inch intervals. Season with salt and pepper.

Grill for about 12 to 15 minutes on each side on medium heat or until desired doneness. Use a meat thermometer for a more accurate temperature (145 degrees F for medium-rare, 160 degrees F for medium, 170 degrees F for well done).

Let the steak rest for 15 minutes before slicing.

Other ideas for stuffing: Olive tapenade, pesto, provolone cheese, mushrooms, onions and peppers

1 cup fresh basil leaves1 clove garlic1/4 cup grated Parmigiano ReggianoKosher salt and fresh pepper to taste3 tablespoons extra-virgin olive oil4 large chicken breasts3 tablespoons lemon juice, divided

4 ripe plum tomatoes3 tablespoons extra-virgin olive oil (for tomatoes)11/2 tsp. red wine vinegar1 clove garlic, minced1 heaping teaspoon Dijon mustard2 tablespoons chopped fresh basil1 teaspoon Kosher salt and ground pepper to taste

DirectionsIn a food processor, pulse basil, garlic, cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing, until smooth consistency.

In a plastic bag, marinate chicken, pesto and two tablespoons of lemon juice for at least one hour.

Using a utility knife, like the Trimmer, cut each tomato in half. Gently remove the seeds with your fingers, and coarsely chop and place in a bowl.

In a separate small bowl, use a whisk to combine the oil, vinegar, garlic, mustard, basil, the remaining one tablespoon of lemon juice, one teaspoon salt and a generous amount of pepper. Pour this over the tomatoes and combine well.

Remove the chicken from the pesto, shaking to remove excess marinade, and sprinkle lightly with salt. Grill – turning once until golden on both sides and cooked through.

Top with marinated tomatoes and serve.

How To Butterfly Flank Steak

See page 9.

Recipe by Erin Burch

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Everyone is familiar with grilling vegetables, but have you thought about grilling fruit? Grilling caramelizes the sugars in the fruits and concentrates the flavors. Delicious!

Grilled Caramel Pineapple Dessert

Ingredients1/2 cup sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 large egg, white only, beaten

1 tablespoon water

1/4 teaspoon vanilla extract

6 ounces pecan halves

Cooking spray

1/4 cup sweetened coconut, toasted

1 pineapple, peeled, cored and sliced into 12 slices

Butter

1 pound cake, fresh or frozen, sliced into 12 slices

Caramel flavored ice cream topping

Vanilla ice cream, optional

DirectionsPreheat oven to 350°F.

Put sugar, cinnamon, salt, cloves and nutmeg in a plastic bag. Shake to mix.

In a medium bowl, beat the egg white, water and vanilla until frothy. Add the pecans and coat well. Remove the pecans from the bowl and place in the bag of sugar and spices. Shake the pecans in the bag until well coated.

Spray a large rimmed baking sheet with nonstick cooking spray. Spread pecan mixture on sheet, bake 30 minutes, stirring after 15 minutes. Allow to cool.

Toast coconut by placing it in a skillet. Cook over medium heat, stirring frequently, until the flakes are golden brown.

Coat grill with nonstick cooking spray. Preheat grill to medium heat.

Grill pineapple slices one-two minutes per side; remove from heat.

Lightly butter both sides of the cake slices. Grill one minute per side.

To assemble: Place a slice of grilled pound cake on a plate and alternate with grilled pineapple, using two slices of each for an individual portion. Drizzle with caramel topping, sprinkle with toasted coconut and top with sugared pecans.

If desired, serve with vanilla ice cream.

This refreshing salad is easy to make, and perfect for a potluck or cookout. Make extras to save for yourself. It’s even better the second day!

Grilled Corn Salad

Ingredients4 ears corn, shucked and grilled

Juice of one fresh lime

2 tablespoons extra virgin olive oil

1/2 teaspoon chipotle powder

1 teaspoon paprika

1 teaspoon salt

2 tablespoons cilantro, finely minced

1 cup red bell peppers, chopped small

11/2 can black beans, drained and rinsed

2 scallions, thinly sliced

1 large ripe avocado, thinly sliced for garnish

DirectionsAllow grilled corn to completely cool. While corn is cooling, in a large bowl whisk together the lime juice, olive oil, dry spices and chopped cilantro.

Using a Vegetable Knife or a Chef Knife, cut the kernels off of the cob and place in dressing. Add the diced red pepper, black beans and thinly sliced scallions and toss well.

Garnish with avocado.

Want to punch up the flavor of your grilled corn? See 6 Tips for Grilling Corn on the Cob in our Cutco Learning Center.

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Spiralizing a hot dog not only looks impressive, it allows the dog to take and hold generous toppings. It grills up beautifully, adding extra char.

Stuffed flank steak is a great way to grill this lean boneless cut of beef. Butterflying it allows flavors to really combine, resulting in a quick-cooking, succulent piece of beef.

The steak is now ready to be filled, rolled up

and grilled.

How to Spiralize a Hot Dog How to Butterfly Flank Steak(for stuffing)

InstructionsInstructionsLay the flank steak flat on a cutting board. Use a Boning Knife to cut horizontally into the steak from top to bottom, keeping the knife level with the cutting board. Keep your guide hand flat on top of the steak to hold it secure.

Fold the top half back and continue cutting the top half away from the bottom half, working your way slowly so as not to poke holes in the steak.

Continue cutting until the steak opens up flat (do not cut all the way through the steak).

Insert a wooden skewer horizontally through the center of the dog.

Using a 4" Paring Knife, cut the hot dog at an angle and keep rolling the dog, continuing to cut.

Once you’ve gone the length of the hot dog, remove the wooden skewer.

Grill and add your favorite toppings.

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Grilling salmon is one of the easiest ways to cook salmon. There’s virtually no mess to clean up and no dishes. We reached out to Alaskan food blogger Laura Sampson from Little House Big Alaska for tips on preparing salmon for the grill.

Sometimes buying fresh salmon, whole or fillets, to cook on the grill can seem a little intimidating, but with these helpful tips you’ll be grilling salmon like a lifelong Alaskan.

Prepare Whole Salmon for the Grill

InstructionsScale It - Get a firm grip on the fish’s tail with one hand and lay your boning or fillet knife upside down on the fish and scrape away from yourself. You’re trying to scrape off as many scales as you can because getting scale in your dinner is no fun.

Clean It - Most commercially available fish have been quickly cleaned and you’ll want to take a minute to really finish the job. So wash it after scaling it to remove loose scales, then run your hand inside it and make sure all the insides are well removed.

Trim It - Then trim it up. This is simply trimming the belly flap to remove the thinnest part of the salmon belly and the pelvic fins. Then lay it down and cut a nice even cut directly behind the pectoral fins, removing them and any “collar” bones of the salmon

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Boning KnifeFor smooth slicing and cutting close to the bone when filleting, butterflying or trimming meat and fish.

Salmon KnifeUse it to fillet, clean, trim and portion fresh salmon and other fish with its long, sharp, flexible blade.

6-3/4" Petite CarverCarve thin slices of flank steak or whole chicken and even shred cabbage for coleslaw with this sharp knife.

Super Shears (kitchen shears)Essential for opening stubborn vacuum-packed meat packages, cutting unwanted fat from meats or snipping fresh herbs.

7-5/8" Petite ChefThis is the go-to knife for prepping veggies and meats for the grill.

Steak KnifeEasily cut into thick, juicy steaks cooked rare to well done.

Knife Essentials For Grilling

For more recipes and tips, visit our blog www.cutco.com/blog.

To learn a new cutting technique or to see our products in action, check out our Learning Center: Product and Knife Skills Videos

www.cutco.com/learn.

Feeling inspired? Share with us what you’re cooking this season! Follow us at @CutcoCutlery and use the hashtag #MyCutco.