Kalamazoo K500HB-2-NA, Инструкция по использованию и уходу

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Directions
Prepare the grill for direct grilling over a hot fire, about 500° to 600°F. A charcoal
fire is recommended.
Melt the butter in a saucepan over medium heat. Crush the garlic into the butter,
then stir in the lemon zest and cayenne. Continue cooking until the garlic and
lemon zest are browned. Remove from the heat.
Cut off and discard the stem ends of the zucchinis. Slice into thin ribbons about
2 millimeters thick. (I use a Kyocera ceramic mandoline to make this task easy.)
Lay the zucchini ribbons flat on a baking sheet. Use a silicon brush to lightly
brush a little of the butter mixture on the top sides of the ribbons only. Season
with salt and pepper, then sprinkle on some parsley. I suggest proceeding with
one squash at a time, working all the way through to coiling it on the skewers
before slicing the next one. It is great to have a pair of helping hands working
with you.
Working with one ribbon at a time, gently coil it into a loose ‘W’ shape and
thread onto a pair of skewers. (I use pairs of skewers to lock the food orientation
in place for grilling, as the zucchini is likely to spin on a single skewer.) Keep all
of the ribbons on the skewer aligned so that the dark-green edges are always on
the top and bottom.
Repeat this process for the remaining zucchinis to create 8 skewers.
Place the assembled skewers on the grill over the hot fire, with one side with the
dark-green edges down. Grill until browned on the edges, then turn over so the
other side with the dark green edges is down. Total grilling time should be 5 to
8 minutes to get the edges browned and the zucchinis heated through without
cooking past al dente.
Serves 8
12 tablespoons butter (or Extra virgin
olive oil)
2 cloves garlic
Freshly grated zest of 2 lemons
¼ teaspoon ground cayenne
8 zucchini squash
Fine gray sea salt
Freshly ground black pepper
½ cup chopped fresh parsley leaves
16 bamboo skewers, soaked in water
Grilled Zucchini Ribbons
Cooked al dente over a hot fire, zucchini is a fantastic side. It is our go-to summer vegetable
to accompany grilled meats of any kind. In this impressive method, thin ribbons are lightly
buttered, seasoned and then coiled up on skewers before being grilled over a hot charcoal
fire. They look great and taste even better.