SEATTLE KITCHEN

Ingredient of the Week: Grilling

May 23, 2014, 12:10 PM | Updated: 12:10 pm

Get into the spirit of summer with chefs Tom Douglas and Thierry Rautureau, as they talk about their favorite things to grill. (AP Photo)

(AP Photo)

What do world famous chefs like to throw on the grill? Seattle chefs Tom Douglas and Thierry Rautureau have their favorites.

Tom prefers to “make life simple” and purchase pre-made kabobs, combining his rubs with the seasonings already on them. “You just sprinkle a dry rub on a kabob and you’ve got dinner,” he says.

“When I’m grilling, I like things a little toward the smokey end, so I take my time and then maybe finish with the hot fire,” Tom adds, “so for me, my grilling kind of moves into barbecuing.”

Thierry prefers to take a different approach. “I’m probably going to do a chicken zest of citrus, olive oil, garlic and fresh rosemary, and marinate for two or three hours.”

Rather than cutting the chicken into smaller pieces, Thierry says he’ll butterfly it instead. “I’m going to make it into a totally flat piece of chicken, so it will sit on the grill correctly.”

To marinade, he suggests placing the butterflied chicken in a Pirex dish, rotating to marinate evenly, and serving with asparagus and Walla Walla onions. Thierry says cut them in half, toss them in olive oil and throw on the grill for a “nice char on the onion.”

Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.

Seattle Kitchen

Don’t bore your guests with the same old boring beers and cocktails. The Seattle Kitchen Show...

Jamie Skorheim

Seattle Kitchen suggests some ‘super’ brews, cocktails for game day

The Seattle Kitchen Show observes an interesting irony about Super Bowl celebrations when it comes to food: "On the most famous sports day in America, everyone reverts to worst things to eat and drink in America," says Seattle Kitchen host and chef Tom Douglas.

9 years ago

The Seattle Kitchen Show is helping you make your Super Bowl food a spread fit for champions. (AP P...

KIRO Radio Staff

Seattle Kitchen’s guide to Super Bowl Feast Mode

For the first Seahawks Super Bowl win, it might have been acceptable to throw together some chips and dip and call it a meal, but now the team is taking it to the next level and the 12s are going to have to step up and get into Feast Mode.

9 years ago

Mmm. If you’re feeling a little green on New Year’s Day, Tom and Thierry have a few goo...

Alyssa Kleven

Food and drink to chase away your New Year’s hangover

Seattle chef Tom Douglas says that a hangover is a "mistake" that shouldn't be piled on. He doesn't believe in "hair of the dog."

9 years ago

When you wake up a little out of sorts, or maybe with a headache or a touchy stomach, what should y...

Alyssa Kleven

Eating and drinking your hangover cures

Tom Douglas thinks says that hangover, a "mistake," shouldn't be piled on to: He doesn't believe in hair of the dog. "You should feed the dog, not take the dog to the bar."

9 years ago

During a special edition of The Seattle Kitchen Show recorded in Hawaii, the chefs do their best to...

Jamie Skorheim

Seattle Kitchen takes Spam from ordinary to extraordinary

The idea of a dish including Spam being "extraordinary" might seem a stretch for some, but if anyone can take this canned mean from ordinary to extraordinary it is the Seattle Kitchen crew of Tom Douglas, Theirry Rautureau and Katie O.

10 years ago

“I always say grilling is an art, barbecue is a religion,” says Tom Douglas. With barbe...

Jamie Skorheim

Grilling secrets from Seattle Kitchen

The Seattle Kitchen staff decided there was really only one cooking technique appropriate for the holiday weekend.

10 years ago

Ingredient of the Week: Grilling