From the Kitchen of Le Cookery

July 2018 Issue

Grilling season is in full swing, so I decided it was about time to fire up my knowledge.
Let’s face it...it can be intimidating. To learn more, I reached out to the experts—Laurel and Chuck Greif, owners of Le Cookery of Hilton Head. Who better to teach me all the ins and outs? Let’s get grilling!

Meet Culinary Experts:
Laurel and Chuck Greif
Husband and wife team Laurel and Chuck Greif purchased Le Cookery kitchen store in May 2013, after Chuck happened to see an ad for the store’s sale in an out-of-town newspaper. Being Hilton Head residents, they saw the potential and soon found themselves shop owners, ready to revitalize the store.

Laurel, Chuck and their son Clinton enjoy filling the store with a large variety of quality items to meet every gourmet’s needs, budget and dreams. Their shelves are adorned with everything from the best tableware brands to fun and stylish table accessories, state-of-the-art espresso machines, everyday kitchen appliances and nearly every kitchen gadget you can imagine. Whether you cook out of necessity, or for the love of it, Le Cookery is a store that makes cooking creative and enjoyable. Having the right tools always makes a task easier and fun.

The Grill
Laurel and Chuck both agreed the Komado Joe Grill is their go-to choice. Created when two guys, who love to grill, decided they wanted better quality, more innovation, and smarter features, the strong and versatile Komado Joe is modeled after the ancient Japanese Kamado. The Kamodo, which means stove or cauldron, is an earthenware cooking urn used for more than 3000 years.

The Komado Joe Grill, a clay, ceramic grill with brick lining, locks in smoke and moisture, acting as a charcoal grill, oven, or smoker. It’s great at holding temperatures for long periods of time and needs very little charcoal or oxygen. Needing very little airflow, this grill locks in the moisture of the meat or food you’re preparing. It’s ideal for cooking anything from vegetables to pizza and features infinite control for heating up to 700 degrees.

Chuck says his favorite things to cook on the grill are bacon, slow-cooked filets, and shrimp, as well as fresh vegetables in a heat-resistant, silicone pan. We’re in luck because Chuck and Laurel are sharing tips and recipes for us all to enjoy:

Great for Grilling
• Pineapple: Peel and core a fresh pineapple, slicing into ½-inch thick rounds. Lightly brush with olive oil and grill over medium-high heat until lightly charred (about 3-4 minutes per side).

• Asparagus: Trim off the tough ends. Brush with olive oil and sprinkle with sisters s.a.l.t. blend (available at Le Cookery). Place cross-wise on the grill over medium-high heat, 6-8 minutes until lightly charred and tender.   

• Eggplant: Cut into ½ inch rounds. Brush both sides with olive oil and place directly on the grill.  Cook over medium-high heat until nicely browned, about 3-5 minutes on each side.

• Corn: Peel back the husk to remove the silk, then soak the ears for 10 minutes in cold water.  Smooth the husk back in place.  Grill the corn 15-20 minutes on medium heat, turning occasionally.

Is it done?
The best way to know if your meat is cooked to perfection is by checking the internal temperature with an instant read thermometer. Here’s a cheat sheet:
• Medium Steak: 140˚F        
• Chicken: 165˚F
• Pork Chop – 145˚F        
• Fish – 145˚F
• Ribs – 160˚F            
• Sausage - 160˚F

Once the meat comes off the grill, place on a clean platter, tent it with foil and let rest for 10 minutes. This will allow the juices to redistribute, creating much better flavor.

Grilled Jalapeno Lime Skirt Steak Tacos
[pictured above]

1 medium Jalapeño, thinly sliced        
2 garlic cloves, minced
¼ cup Cilantro, chopped        
¼ cup Fresh lime juice
¼ cup Virgin olive oil          
 1 Tbsp Brown sugar
1 tsp Sea salt                
½ tsp Fresh ground pepper
¾ tsp Ground cumin            
Corn or flour tortillas
1 lb. Skirt steak, trimmed of excess fat    
Lime wedges
Vegetables, optional for garnish        
Your favorite salsa

In a large bowl, combine jalapeño, garlic, cilantro, lime juice, oil, brown sugar, salt, pepper and cumin. Add steak into mix and coat thoroughly. Marinate 30 minutes at room temperature, or place in refrigerator overnight. If you refrigerate, it’s important to let the steak warm to room temperature prior to grilling—at least 30 minutes.

Preheat grill to medium-high heat and cook steak 2-3 minutes per side for medium rare or 5-6 minutes for medium to well-done. Remove from grill and let rest 10 minutes before thinly slicing against the grain. If you’re also grilling veggies, this a great time to do so. Right before serving, warm tortillas on the grill over low heat. Divide steak among tortillas, top with salsa, cilantro, and any other toppings. Serve with lime wedge and enjoy.

Malaysia Grilled Shrimp for two
“I always use a combination of olive oil and butter to grill my garlic shrimp. The result of this grilling recipe is a delicious, buttery citrus garlic flavorful shrimp.” –Chuck

1 Tbsp Olive oil                
2 Tbsps Butter, melted
4 cloves Garlic, minced            
Salt, to taste
½ Tbsp Lemon juice            
Corn, in husk
1 tsp Cayenne pepper, or more to taste    Parsley, chopped for garnish
Skewers or grill safe pan        
Jasmine rice, prepared
12 oz Fresh tail-on shrimp, cleaned, shelled, and deveined

In a large bowl, mix olive oil, butter, garlic, salt, lemon juice and cayenne. Add shrimp into the mixture and coat thoroughly. Set for 15 minutes, making sure all shrimp are covered well.  If you find there is not enough mixture for your shrimp, simply adjust ingredients as needed. Remove outer husk of corn and place the ears in a large bowl of cold water with a tablespoon of salt and soak for 10 minutes. Remove corn and shake off excess.

Preheat grill to medium-high heat and place corn on grill for 15-20 minutes, turning every 5 minutes. Kernels will slice easily with a pairing knife when ready. Remove from husks and place in tin foil.
For the shrimp: Place shrimp directly on the grill, using a grill safe pan or skewers. If using skewers be sure to use metal ones (be careful grabbing them), or wooden skewers that have been properly soaked. Place shrimp on the grill and cook for 2-3 minutes on each side, just until the shrimp turns pink. Remove from the grill and let set for 5 minutes under foil tent. Garnish with parsley and serve with jasmine rice and grilled corn.  

Visit LeCookery to see the Komado Joe in person. You’ll know at first sight this is a grill built with a passion to be the world’s best ceramic cooker. While there, be sure to peruse the store and buy something new and innovative for your kitchen. Le Cookery of Hilton Head is conveniently located in the Village of Wexford (3B) near Zaxby’s.

Village at Wexford B3  |  1000 William Hilton Pkwy, Hilton Head Island
843-785-7171  |  www.lecookeryusa.com  |   Hours: Mon. - Sat. 10 am - 6pm