Chef Keven Lee Shares Tips For Summer Grilling

Chef Keven Lee Shares Tips For Summer Grilling


stains,inical tests show it only provides about lf-shade of whitening.lgate Optic White mpact White is different. tains hydrogen peroxide, ofesonally recommended ening ingredient. oes beyond surface stains deeply whiten. tens four shades, tha WELL, IT’S NO SECRET SUMMER GRILLING SEASON IS IN FULL SCREEN AND HERE TO SHOW US HOW TO MAKE THE MOST OF IT IS EXECUTIVE SHOULD CHEF KEVAN LEE FROM MY WORLD ON A PLATE CATERING. ALSO, A LOT OF FOLKS HAVE STARTED TO HEAR ABOUT YOU BECAUSE OF DINNER IN THE SKY. YES. THAT’S AN ACTIVATION WE ARE CURRENTLY WORKING ON AND WE WILL LAUNCH THIS SUMMER. VERY EXCITED AND ANTICIPATE ITS FLIGHT. AMY: YOU CAN EAT HIGH HIGH UP IN THE AIR, BUT FOR FOLKS LIKE MYSELF WHO ARE AFRAID OF HEIGHTS ON THE ABOUT THE SUMMER GRILLING ON THE GROUND. SO, WHAT DO YOU HAVE? A LOT OF FOLKS MAKE A LOT OF MISTAKES AND WE WILL TALK ABOUT THAT TOO. ABSOLUTELY. WE HAVE STONE FRUIT SEASON, SO COLORS AND ALL OF THE DELICIOUS FRUIT TOOK FIRST OF ALL, WE HAVE HEIRLOOM TOMATOES, STONE FRUIT, WHICH IS GRILLED PEACHES , PULLED MOZZARELLA AND AGAIN JUST REALLY SIMPLE. YOU CAN TAKE JUST YOUR LOCAL PRODUCE AND ASSEMBLE IT ANYWAY YOU LIKE. AMY: AND PUT IT ALL ON THE GRILL. IS THERE A SECRET ABOUT NOT COOKING THEM TOO LONG? CERTAIN THINGS NEED TO THE COAT THOROUGHLY AND SOMETIMES YOU JUST WANT TO CAROL– CARAMELIZE THE NATURAL SUGARS AND GET THE GRILL MARKS AND THERE ARE SO MANY DIMENSIONS TO GRILLING. AMY: THAT’S THE CASE TYPICALLY WITH FRUITS AND VEGETABLES, BUT WHAT ABOUT FISH? THIS IS SWORDFISH AND WE WENT AHEAD AND GRILLED WATERMELON AND THEN WE MADE UP WATERMELON DISPATCH OH AND THAT WAS KIND OF FUN , SO VERY REFRESHING. NOTHING TOO HEAVY AND JUST KIND OF SPIN THAT RIGHT OVER AND YOU JUST GET AT IT. SIMPLE. BUT, THE CARRYOVER ON THE WATERMELON– I’M SORRY ON THE SWORDFISH WORKED VERY QUICKLY. AGAIN, MARKETING ON BOTH THE SIDES AND LETTING THAT SIT TO THE SIDE AND CARRYOVER COOK. AMY: WHAT ABOUT THIS? WE ARE LOOKING AT RIBS? I LIKE TO PUT THEIR LIVES ON FIRST BECAUSE I KNOW THOSE PIECES OFF THE EDGE– THOSE ARE THE CHEF SCOOBY SNACKS, SO WE GO AHEAD AND TAKE AND WE MARK THEM OFF. WE MADE A SAUCE, WHICH IS PASSION FRUIT, ORANGE AND GUAVA AND AS YOU GRILL EVERYTHING ELSE YOU JUST WANT TO LET THOSE KEEP THE BASTING. AMY: DO YOU COOK THEM THE ENTIRE TIME ON THE GRILL OR DO YOU COOK THEM AHEAD OF TIME AND THEN PUT THEM ON THE GRILL. RIBS YOU CAN DO SO MANY DIFFERENT WAYS, BUT I LIKE TO PUT THE RIBS ON, MARK THEM OFF AND PUT THEM ON THE UPPER PORTION IF YOU HAVE A MULTILEVEL COIL AND THEN JUST LET THEM SLOW COOK. TURN IT DOWN TO A LOW FLAME AND LET IT JUST SLOWLY BASED. IT HAS THAT GOOD THAT YOU WANT. AMY: AND HERE WE HAVE CORNED. WHAT WE DID HERE AS WE LEFT THE HUSK ON THE BOTTOM AND THEN WE WENT AHEAD AND PUT SOME NICE BIRDS AND BUTTERY GARLIC AND MADE IT LIKE A SIMPLE POLL WITH– BOTH WITH TINFOIL AND THEN WE GO AHEAD AND MAKE A ABSOLUTELY DELICIOUS SPICY SAUCE AND PUT THAT OVER THE TOP. MORE OF A LATIN FLAIR. AMY: IT ALSO SO GOOD. GRILLING IS NOT JUST ABOUT THE BARBECUE, BUT YOU HAVE ANOTHER WAY TO DO GRILLING. WHAT IS THIS? PRESENTATION IS NOT EVERYTHING, BUT IT DOES PLAY A BIG PART. MY WORLD ON A PLATE CERTAINLY LIKES TO SHOWCASE WHAT WE DO AND IT MIGHT SEEM DIFFICULT, BUT IT REALLY ISN’T. THIS IS A NICE TROPICAL BECAUSE WHEN YOU THINK BARBECUE YOU ARE OUTSIDE ANYONE TO COOL DOWN A BIT. WITH COCONUT AND ALL OF IT IS IS A LITTLE COCONUT MILK AND A BIT OF POWDERED SUGAR, PERFECT. KOREAN MILLON, FRESH– I’M SORRY LYCHEE AND THEN WE GET A PARFAIT WITH PASSION FRUIT AND A BIT OF PISTACHIO MOUSSE AND WHITE CHOCOLATE HONEY MOUSSE AND AGAIN, SIMPLE BUT FUN AND A BIT OF TECHNIQUE AND THEN WE LIKE TO KIND OF HAVE A LITTLE BIT OF FUN AND FREEZE A LITTLE BIT WITH LIQUID NITROGEN OVER THE TOP. AMY: BECAUSE EVERYONE HAS THAT AROUND. [LAUGHTER] REPORTER: MY WORLD ON A PLATE. HAVE SOME FUN. IF YOU’RE SITTING BY YOUR POOL, WOULD YOU WANT A CHEF TO COME WITH THAT IN FRONT OF YOU?

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