Tailgating Goes Gourmet

Monday, March 1, 2010

(NAPSA)—Many of today’s most avid tailgaters are upping their grilling game this season. In fact, according to the 2010 Weber Tailgating Study, an impressive 50 percent of all tailgate cooks consider themselves to be either gourmet grillers (22 percent) or between a gourmet and a basic griller (28 percent). In addition, gourmet grillers are more likely to host a tailgate party (46 percent) than others surveyed. “Just because you are in a parking lot doesn’t mean you can’t pre- pare a four-star meal,” says Jamie Purviance, a 2010 James Beard Award Nominee and New York Timesbest-selling cookbook author of “Weber’s Way to Grill.” “Start with foods that are portable and crowd pleasing yet can be taken to a gourmet level by using fresh ingredients and homemade sauces—which are great because they can be madein advance.” Go gourmet at your next tailgate party with this recipe. Argentine Beef Skewers with Chimichurri Sauce Serves: 4 to 6 Prep time: 20 minutes WAY TO GRILL:direct high heat (450 to 550 F) ae \ gating MVP. Rub 1% teaspoons koshersalt % teaspoon paprika % teaspoon ground coriander % teaspoon ground cumin % teaspoonfreshly ground black pepper 2 poundstopsirloin, 1 to 1% inchesthick, cut into 1- inch cubes Extra-virgin olive oil 18 large cherry tomatoes 1. In a food processor or blender, finely chop the pars- ley, basil, onion, carrot, garlic and salt. With the machine running, add the oil and vine- just enough oil to create a fairly thick sauce. Sauce 1 cup fresh Italian parsley, dry rub ingredients. 3. Place the meat cubes in a onion, rinsed “’% cup finely chopped carrot 1 medium garlic clove % teaspoon koshersalt 6 tablespoons extra-virgin olive oil 2 tablespoonsrice vinegar yR Argentine Beef Skewers with Chimichurri Sauce can make you a tail- GRILLING TIME:6 to 8 minutes SPECIAL EQUIPMENT: bamboo skewers, soaked in waterfor at least 30 minutes leaves and tender stems % cup fresh basil leaves “4 cup finely chopped white : OL gar in a steady stream, using 2. In a small bowl, mix the large bowl. Lightly coat the meat with oil and then season with the rub, stirring to coat the meat evenly. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking overhigh heat. 4, Thread the meatandtomatoes alternately onto skew- ers. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as muchaspossible, until cooked to your desired doneness, 6 to 8 minutes for mediumrare, turning occasionally. Serve warm with the sauce on the side or drizzled over the top. Cooking Tip: Way to Cube Top Sirloin When making kebabs, the goal is to create cubes the same size and thickness so they all cook at the samerate. 1. To begin, choose an even piece of sirloin at least 1 inch thick. 2. Cut the sirloin down the middle and side to side to make1-inch cubes. 3. With so many flat sides, it will be simple to lightly char and flavor the surface of the meat. 4, Some cubes will end up smaller than others; separate small cubes and put them on the same skewer(s) and grill them for a shorter time. For a free copy of Weber’s newest downloadable booklet with tailgating tips and gourmet recipes, go to www.weber.com/ erillout/Downloads.aspx.