Featuring Monthly Recipes, Restaurant Celebrations & News
Issue 33 December 2007
Weber Grill Restaurant     Menus     Reservations     Gift Cards     Recipes     My Profile     Past Issues

Happy Holidays
The snow is falling, the decorations are out and the stores are playing jingle bells. The holidays are here and the Weber Grill Restaurant is ready to celebrate with you. So if you are craving barbecue and your grill is covered in snow, or if you need a respite from the crowded mall, head into the Weber Grill Restaurant. Warm up with a White Russian Espresso Martini next to our roaring fireplace while our chefs prepare you a delicious grilled dinner. For dessert, check out this month's featured menu item, the Mini Dessert Trio. Yum!

Special Holiday Hours
Our restaurants have special holiday hours around Christmas and the New Year. Make sure you check with your neighborhood location before venturing out.

Chicago | Lombard | Indianapolis | Schaumburg
Ask the Weber Chefs
Our chefs received lots of grilling questions from our loyal readers, so every month we will feature the answer to a question. Our first question comes from Joe in Kenosha.
Joe wants to know:
What's the best way to grill a rack of venison? Is the preparation similar to lamb?
Dear Joe,
Venison is a great alternative meat, particularly for lamb, it's has a cleaner flavor, takes a more dynamic garnish, specifically berry sauces and marinades and is much leaner...Not often do you get better flavor and less fat!

The best way to prepare a rack of venison is to season it simply with kosher salt and freshly cracked black pepper an hour prior to cooking. Place on the grill, either gas or charcoal, and sear over direct-high heat for 2-3 minutes on each side (start top side first). This should give you a perfect medium rare depending on the size of the rack. If you prefer your meat another temperature, pull the rack to an indirect side of the grill (a place on the grill grate with no heat source under it) and cook another 5-10 additional minutes with the grill covered for medium to medium-well.

Serve with a simple fresh berry sauce (blue, black and raspberry are the best) and grill roasted Yukon gold potatoes seasoned with fresh rosemary and sage.

Need grilling advice? E-mail the Weber Chefs
New news from our restaurants
Congratulations to our Indianapolis location on receiving a phenomenal review from the Indy Star.

"Although it has been open since May, Weber shows no sign of losing the buzz surrounding it."

Read the full article

Mini Dessert Trio
Let us tempt you…our featured menu item this month is all about dessert. Our miniature dessert trio includes a Warm Apple Cobbler, Triple Chocolate Cake and Key Lime Cheesecake. So allow yourself a little treat the next time you join us!

Make a reservation today

Free $25 Bonus Gift Card
Give the gift of the Weber Grill Restaurant

Through December 31, 2007, every time you purchase $100 in gift cards you will receive a $25 bonus card for yourself. Gift cards can be redeemed for goods and services at any of our Weber Grill Restaurant locations.

Purchase Gift Cards Online

Cooking Tip: If your food is sticking to your grill grates…turn up the heat your grill is probably too cold.

Wine Pairings
This month's featured recipe is great for holiday entertaining. We've selected a dish that pairs nicely with both red and white wines to accommodate all of your guests. Raymond Reserve Chardonnay is a white wine that pairs nicely with pork. For a red, the Spellbound Petite Sirah can stand up nicely to the Apple Bourbon Sauce. Both are award wining wines that are also a great value—perfect for entertaining. Both wines are also available in our restaurants.
Apple Cranberry Stuffed Pork Loin
8 oz unsalted butter
2 lb Granny Smith apples, peeled, cored & sliced into 16ths
2 lb Gala apples, peeled, cored & sliced into 16ths
1 cup Dark Brown Sugar
1 tsp Cayenne
1/4 cup Kosher Salt
3 tbsp black pepper, ground
12 oz dried cranberries
4 fl oz Bourbon

5 lb Boneless Pork Loin

Melt the butter in a large sauté pan over medium heat.

Add the apples and cook for 2 minutes.

Next, add the sugar, cayenne, salt, pepper, and cranberries. Remove from the heat and add the Bourbon. Carefully return to the heat and cook until the apples are soft and begin to break down, but are still slightly chunky.

Remove pan from the heat and spread mixture onto a sheet pan to cool.

Cut the pork loin lengthwise 3/4 of the way through. Open loin and cover with plastic wrap. Using a heavy mallet, pound pork loin until it has an even thickness--about a 1/2 inch thick.

Remove plastic wrap, season with salt and pepper and evenly spread apple mixture over top. Roll the loin and tie with butchers twine. Season the outside with salt & pepper.

Grill over direct high heat to sear each side. Move to indirect heat and cook for 20 minutes or until the internal temperature reaches 150 degrees.

Remove from grill and allow to rest on a cutting board for 5-10 minutes. Remove strings and cut into 1/2 inch slices.

Yield: 5 lbs
©2007 Weber Grill Restaurant. All rights reserved.
  
Apple Bourbon Sauce
1 lb shallot, diced
4 oz butter, unsalted
1 lb Granny Smith apples, peeled, cored & sliced
1 lb Gala apples, peeled, cored & sliced
1 cup Dark Brown Sugar
1 tsp Cayenne
2 1/2 tbsp Kosher salt
1 tbsp black pepper, ground
8 fl oz Bourbon
16 fl oz Apple Cider
6 fl oz Apple Brandy

Melt the butter in a large sauté pan over medium heat. Add the shallots and cook for 2 minutes.

Add the apples, brown sugar, cayenne, salt, black pepper & Bourbon. Cook until the apples are soft.

Add remaining ingredients and cook over medium heat for 15 minutes.

Remove from heat and pour mixture to blender. Blend sauce until it is smooth. Strain to remove remaining pieces.

Serve immediately or allow to cool.

Yield: 2 quarts
©2007 Weber Grill Restaurant. All rights reserved.
  

Current subscribers can view past issues by clicking here.