Food Network Magazine - June 2013
December 25, 2016 | Author: veninalucas | Category: N/A
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COOK LIKE A STAR!
5
116
Trisha’s
Bobby’s
Anne’s
LEMON MERINGUE PIE
BARBECUE CHICKEN
GRILLED PIZZA
SUMMER
NEW RECIPES Like this pulled pork with corn slaw
BURGERS Thick, thin and stuffed
All the Fixin’s!
Baked Beans ● Cornbread ● Homemade Pickles ●
50
TWISTS ON STRAWBERRY SHORTCAKE
QUICK SLAWS
Guy Fieri’s Amazing Car Collection! Page 56
FUN, EASY MEALS
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Food Network Magazine
Contents
PHOTO: KANG KIM; FOOD STYLING: KAREN EVANS.
J U N E 2013
Make the most of summer strawberries on page 155.
JUNE 2013
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Contents
164
142
Se our See burger guide bu on page 71.
48 8 10 22 24 27 28 31 181
In the Know
Recipe Index To Your Health Editor’s Letter Calendar Reader Letters You Asked Food News Good Question
BONUS RECIPES
37 Please Remain Seeded t Discover a surprising stat about watermelon sales.
63 Brush with Greatness t Serve your burger fixings in a new way.
38 Which Is Healthier? t Get the scoop on some staples before your next cookout.
64 Wake-Up Call t Get out of your morning rut with smoked-salmon egg sandwiches.
42 Hot Stuff t Treat yourself to new grilling tools for summer.
66 He Made…She Made t Two Food Network Star winners battle over baked beans.
44 Cast Iron t Seven Iron Chefs reveal their battle secrets.
68 Kids’ Meal t Even picky eaters will love chicken dogs and sweet potato fries.
48 Star Kitchen t Check out Sunny Anderson’s bright Brooklyn kitchen.
71 Perfect Patties t Form a hamburger just the way you like it.
53 Meet the Contestants t Guess who will become the next Food Network star.
76 Make Your Own… t Homemade ketchup is easier than you think.
56 Car Guy tGuy Fieri shows off his collection of American wheels.
80 Copy That! t Whip up Friendly’s famous super-thick milkshakes at home.
Cover photograph by Johnny Miller Food styling: Susan Spungen
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Fun Cooking
JUNE 2013
82 Crunch Time t Turn your favorite veggies into pickles—overnight. 91 Piece of Cake! t Make a cake that looks just like a lobster roll.
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Contents
129 147
Get 50 great slaw recipes on page 152! 139 Party Time 139 Float This Idea t Try a fun new take on sangria—using sorbet!
132 Weeknight Cooking 95 Weeknight Dinners t Try one of these quick meals tonight. 114 Easy Sides t Round out your dinner with a simple side dish. 116 Hot Tips t Get great cooking advice from Food Network Kitchens.
Weekend Cooking 121 Weekend Dinners t Invite friends over for a summery feast. 132 Try This at Home t Anne Burrell shows us how to make grilled pizza.
140 Down Home t Trisha Yearwood shares her favorite recipe for a low-country boil. 146 Playing Chicken t Bobby Flay puts chicken on the grill. 150 Mix & Match Cornbread t Jazz up your cornbread with all sorts of additions. 152 50 Slaws t Find a slaw that’s just right for your next gathering. 155 Short and Sweet t We dish out new takes on classic strawberry shortcake.
On the Road 167 A Leg Up t Turkey legs have become an oddly popular Disney souvenir. 168 Burger Nation t Make burgers from the new Diners, Drive-ins and Dives book. 175 Eat to Win t See if you can take the prize at one of this summer’s eating contests. 178 My Top Five t Masaharu Morimoto reveals his favorite spots in Honolulu.
43
Contest 184 Name This Dish! t Enter this month’s recipe-naming contest.
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Recipe Index APPETIZERS, SNACKS AND CONDIMENTS 125
133
Crudités with Olive Butter
Grilled Pizzettas
84
76
Homemade Ketchup Four Ways
88
Pickled Cauliflower and Red Onion
82
86
Pickled Corn and Peppers
Pickled Dill Carrots
143
Try four new takes on pickles! Pickled Mango with Ginger
Watermelon Salsa
BURGERS AND SANDWICHES 108 Cover Recipe
Cajun Slow-Cooker Pulled Pork
64
68
Grilled Chicken Dogs with Sweet Potato Fries
72
Spicy Smoked Salmon Bagelwiches
Stuffed Burgers
170
Jack’s Meatball Sliders
72
Thick Burgers
96
Pesto Chicken Burgers
72
Thin Burgers
129
72
Roast Chicken Salad Sandwiches
Sliders
169
172
Triple B Burgers
Turkey Burgers with Orange Mustard Glaze
100
147
Middle Eastern Steak Pitas
Red Chile–Buttermilk Brined Chicken
VEGETARIAN DINNERS 100
108
Crispy Tofu with Vegetables
Roasted Vegetable Pasta
98
Summer Vegetable Chili
MEAT AND POULTRY 112
106
127
Chicken and Chorizo Rice
Chicken-Zucchini Chilaquiles
Cumin-Chile Pork Kebabs
Grilled Sausage Kebabs with Pasta Salad
148
149
123
106
Smoked Ginger Chicken
Smoked Jerk Chicken Wings with Honey Glaze
Strip Steak with Spiced Salt
Turkey Cutlets with Black-Eyed Peas
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98
Contents
FISH AND SEAFOOD 112
125
141
96
Broiled Salmon with Tomato Cream Sauce
Crab Cake Sliders
Low-Country Boil
Rice Noodle– Shrimp Salad
123
114
VEGETABLES AND SIDES 127
129
50 Bonus Recipes! Page 152
Cold Peanut-Sesame Noodles
Endive-Tomato Salad
Foil-Packet Shallots
142
151
114
Lettuce Wedges with Blue Cheese Dressing
Mix & Match Cornbread
Mushroom-Pecorino Salad
127
115
Spicy Cilantro-Scallion Salad
Tomato-Ginger Couscous
Tuscan Stovetop Baked Beans
Wilted Greens with Bacon
129
123
156
158
Banana Muffin Pudding
Boozy Cherry-Chocolate Pies
Classic Strawberry Shortcake
Ginger Strawberry Shortcakes
184
162
164
160
“Name This Dish!” Fried Ice Cream
Strawberry Napoleons with Prosecco Cream
Strawberry Shortcake Sundaes
Toasted Pound Cake with Strawberries
139
125
Sangria Floats
Spiked Arnold Palmers
66
Herb-Stuffed Zucchini
67
Root Beer Baked Beans
115
DESSERTS
DRINKS 80
Almost-Famous Milkshakes
91
144
Lobster Roll Cake
Magic Lemon Meringue Pie
This cake looks just like a lobster roll!
JUNE 2013
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Contents
To Your Health Here’s what’s extra good for you in this month’s issue:
AT THEIR PEAK Cucumbers are super hydrating (they’re 95 percent water) and they’re a good source of vitamin K, too. Here’s how to get your fill:
DINNERS UNDER 500 CALORIES Try these light dishes from our Weeknight Cooking section:
q Add sliced cucumbers to the egg sandwich on page 64.
q Make Trisha Yearwood’s watermelon salsa with cucumbers on page 143.
Rice Noodle– Shrimp Salad pg. 96
q Serve a spicy cucumber-cilantro salad
CALORIES: 475
with the pork kebabs on page 127.
q Throw some into the endive-tomato salad on page 129.
Potassium Check
THE AVERAGE AMERICAN GETS ABOUT 2,500 MG OF POTASSIUM PER DAY, BUT WE SHOULD CONSUME AT LEAST 3,500 MG TO PROMOTE HEALTHY BLOOD PRESSURE. UP YOUR INTAKE BY EATING MORE OF THESE:
Raisins (340 mg per ¼ cup)
Papaya (264 mg per cup)
Add some to the mix-and-match cornbread on page 151.
Serve the slaw on page 152 (No. 48 in the booklet).
Mushrooms (223 mg per cup)
White beans (595 mg per ½ cup)
Try the mushroom-pecorino salad on page 114.
Check out Aarti Sequeira’s baked beans on page 67.
Pesto Chicken Burgers pg. 96 CALORIES: 469
Grilled Sausage Kebabs pg. 98 CALORIES: 493
Crispy Tofu with Vegetables pg. 100 CALORIES: 429
Bananas (422 mg per banana)
Corn (275 mg per ear) Top chicken dogs with corn and cucumber relish on page 68.
Chili-Rubbed Turkey Cutlets pg. 106 CALORIES: 470
GOOD TO KNOW In a recent study, people who ate 4 to 5.4 ounces of lean beef per day saw their cholesterol levels drop by about 5 percent. Get today’s healthy dose with the steak pitas on page 100—each serving has SOURCE: THE AMERICAN JOURNAL OF CLINICAL NUTRITION 5 ounces of lean flank steak. 10
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CUCUMBERS: LUSOIMAGES - FOOD/ALAMY.
Whip up the banana pudding on page 129.
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Star Search
Find your favorite Food Network celebs in this issue:
Marc Forgione Iron Chef America pg. 44
Anne Burrell Chef Wanted with Anne Burrell; Worst Cooks in America pg. 132
Jose Garces Iron Chef America pg. 44
Masaharu Morimoto Iron Chef America pgs. 45, 178
Ree Drummond The Pioneer Woman pg. 28
Ina Garten Barefoot Contessa: Back to Basics pg. 28
Aarti Sequeira Aarti Party; Drop 5 lbs with Good Housekeeping (on Cooking Channel) pg. 67
Join Melissa d’Arabian and Alex Guarnaschelli in the fi fight ht against i t childhood hildh d cancer: Both chefs will participate in the 10th annual Lemonade Days to benefit Alex’s Lemonade Stand Foundation. Sign up to host your own stand during the foundation’s fund-raising weekend, June 7–9, and you’ll receive a box of lemonade-stand supplies, including a banner, balloons and kid-friendly recipes from Alex and Melissa. To learn more or find a stand near you, visit alexslemonade.org.
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Alex Guarnaschelli Iron Chef America; Chopped pg. 45
Michael Symon Iron Chef America; Symon’s Suppers (on Cooking Channel) pgs. 28, 45
Stand with the stars!
Guy Fieri Diners, Drive-ins and Dives; Guy’s Big Bite; Rachael vs. Guy: Celebrity Cook-Off pgs. 56, 168
Bobby Flay Food Network Star; Iron Chef America; Bobby Flay’s Barbecue Addiction; Worst Cooks in America; Brunch @ Bobby’s (on Cooking Channel) pgs. 28, 44, 146
Robert Irvine Restaurant: Impossible; Dinner: Impossible pg. 28
Trisha Yearwood Trisha’s Southern Kitchen pg. 140
Jeff Mauro Sandwich King pg. 66
Geoffrey Zakarian Iron Chef America; Chopped pg. 45
Are you Food Network’s biggest fan? Enter Food Network’s Biggest Fan Contest and you could win the chance to attend the 2013 Food Network New York City Wine & Food Festival. You and a guest will fly round-trip on United Airlines and stay at the swank Hudson Hotel, plus you’ll get a $1,000 gift card to foodnetworkstore.com. Go to foodnetwork.com/fnbiggestfan for details on how to enter.
BOTTOM RIGHT: BILLY FARRELL AGENCY.
Sunny Anderson Cooking for Real; Home Made in America with Sunny Anderson pg. 48
NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network’s Biggest Fan Contest is sponsored by Hearst Communications, Inc. To enter, go to foodnetwork.com/fnbiggestfan and complete and submit the entry form pursuant to the on-screen instructions. All entries must include one or two photos displaying your devotion to Food Network, and in 150 words or less an explanation of why you think you are Food Network’s biggest fan. Contest begins 12:00 a.m. ET April 9, 2013, and ends 11:59 p.m. ET June 24, 2013. Must be 18 years or older and a legal resident of the 50 United States, District of Columbia, Puerto Rico or Canada. Void in Quebec and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/fnbiggestfan.
Contents
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Get the health stats on pickles and other cookout foods on page 38.
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JUNE 2013
PHOTO: KANG KIM; STYLING: KAREN EVANS.
MORNING TIP OF THE WEEK:
TheBreakfastProject.com
Sharing a moment, among other things. A breakfast of cereal and milk delivers powerful nutrients, including high-quality protein, that your family needs to start every day. A fact worth sharing.
Nourish every day.
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Whatever your pleasure, the Griddler® from Cuisinart does it all! Prepare perfect pancakes, put some sizzle in your steak, or serve up a classic grilled cheese sandwich. Cleanup is simple because the reversible and removable plates go right into the dishwasher! Cook, enjoy, and clean up in no time!
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JUNE 2013
We do not learn by standing still
We do not remember days spent staring at walls. We are driven to discover. To see things we’ve never seen before. And find inspiration in the entirely unexpected. Because we will go to great lengths to gain a sense—even for a moment—of our own potential. Get the guide at Colorado.com.
Editor’s Letter
One of the first food stories I ever wrote,
for a newspaper in Wilmington, NC, was a feature on retro recipes. As part of my research, I dug up old cookbooks from the ’40s and ’50s—ones with inspiring names like “Husband-Tested” Recipes and Meals Men Like. Inside these books, along with incredible pictures of tomato aspic wreaths and tuna loaves, was a wealth of advice for the “modern” woman. I lost my favorite old book in one of my many moves, but I will never forget the opening paragraph in a chapter about grilling: It said, in the most chipper way, that grilling “is a lady’s night off. All you have to make is salad and dessert!”
handled the finances—and yet, in the grilling department, we were the Cleavers. The grill was my dad’s turf, and when he fired it up, like the book said, my mom made the salad and dessert (and the appetizers and the bread and the drinks, plus she set the table and cleaned up—a lady’s night off indeed!). I can’t say I’m doing much to change the stereotype: I have no interest in dealing with the charcoal grill, so I leave that part to my husband. At this magazine, we have always taken a gender-neutral approach to cooking, but for the
first time ever, in honor of Father’s Day, we created a mini magazine for men. I’m fully prepared for letters saying that women like to cook with beer as much as men do and that rugged aprons shouldn’t just be for guys. You are correct. But I wonder if, despite all of our progress, there is a bit of a ’50s housewife left in many of us. A few years ago, executives at Food Network examined all of the recipe comments that had ever been submitted on foodnetwork.com, and the most popular word by a long shot wasn’t “easy” or “delicious”—it was “husband.” A lot of readers still write to tell us that they “husband-tested” our recipes, and they’re proud of it. In the interest of progress, when their husbands are taking a turn at the grill this summer, maybe they can flip to page 155 and take care of dessert, too.
Maile Carpenter Editor in Chief
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PORTRAIT: TRAVIS HUGGETT. BOOKS, FROM TOP: MARKO METZINGER/STUDIO D (2); THE VINTAGE COOKBOOK MAVEN; MARKO METZINGER/STUDIO D. ILLUSTRATION: BESTVECTOR/CLIPART OF.
I like to think that I grew up in a progressive household—both of my parents worked, my mom
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Calendar MON
TUE
WED
THU
FRI
1
June 2
3
4
Have a meatless tl Monday: Marinate portobello mushrooms in Italian dressing; grill and top with cheese. Serve on buns with your favorite toppings.
9
10
Watch the e Tony To Awards tonight ight ght and make a New York City pre-theater favorite: pizza! Go to foodnetwork .com/pizza for 50 great recipes.
It’s Gina Neely’s birthday! Tweet her a greeting g at @oinkgurl..
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17
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24 Watch Wimbledon and serve sweett tea sandwiches: ches: Put ricotta and strawberries berries s on cinnamononraisin bread; d; cut ut into triangles. es.
30 Pack a giant sandwich for a picnic: Split a af large round loaf of bread; fill with deli meats, s, cheese and slaw. Cut into wedges.
24
Hos a cookout Host and make “grilled cheese”: “gr Br Brush the rrind of a wheel rin of brie with oliv olive oil; grill 2 to 3 minutes per er side. side sid s
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Brin a few Bring fresh apricots fr to work for a snack. They’re s in season in early summer, ear and tthey’re packed with pack vitam vitamins A and C.
11 1
Build minty s’mores: Top a chocolate wafer er with a peppermint mint patty and a marshmallow; microwave 5 to o 10 seconds. Top op with another wafer. afer.
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Make k patriotic ke swizzle z zzle sticks for Flag Day: D Skewer raspberries b berries and blueberries e erries and freeze. Serve e eeze. in gin and n tonics. nd
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on Get in the vacation spirit with tropical brownies: s: Add chopped macadamia nuts to brownie batter; bake. Top p with frosting and d t. toasted coconut.
Bake Father’s Day brunch treats: Flatten refrigerated biscuit dough; top with cheese e and cooked bacon. con. Fold in half and d bake as directed. ed
SAT
25
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Summer is officially here! Host Friday happy hour and serve Ina Garten’s mai tais: Go to foodnetwork .com/maitai.
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27 7 Freeze treats t for the weekend weekend: w d: Skewerr bananas, bananas as,, dip in melted m white chocolate c and roll l in crushed ll d strawberryb berrycornflake a cereal; ake freeze. e.
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GRILLED BRIE, S’MORE, BERRIES ON A SKEWER, BISCUIT AND FROZEN BANANA: JULIA CAWLEY/STUDIO D. PORTOBELLO BURGER: CARIN KRASNER/GETTY IMAGES. APRICOTS: ILIAN RETURN/ALAMY. PIZZA: SHUTTERSTOCK. BROWNIE: YUNHEE KIM. MAI TAI: FOTOLIA. TEA SANDWICHES: SANG AN. SANDWICH: ANTONIS ACHILLEOS.
SUN
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Reader Letters
We Hear You...
A few thoughts from our readers this month. Keep the letters coming!
I prepared the April 2013 cover recipe, Pasta with Turkey Meatballs [Weeknight Cooking], for my husband, who is a “smother every form of pasta in red sauce” kind of guy. Three helpings later, he declared this recipe terrific! After 26 years together, this was the first pasta recipe he ever accepted without heating up a side of red sauce “just in case.” Mary Pat Triulzi Allison Park, PA
When I saw the birds’ nests in the April 2013 issue [“Nest in Show”], I knew I had to make them for my office soiree. I made bite-size versions by using a mini-muffin pan, and I filled them all with jelly beans. The nests were a huge hit with my coworkers. Keep the ideas coming! Alaina McCoy Fort Lauderdale
I was outraged that your magazine selected March 29, the day Christians observed as Good Friday this year, the most solemn and sacred day of Christianity, to host a happy hour on your March 2013 Calendar. Courtney Voses Long Beach, NY
Editor’s Note: Thank you for pointing this
FROM LEFT: SAM KAPLAN; CON POULOS.
out. It was an oversight, and we apologize.
I have been a bartender for more than 13 years, and I’m always excited to see new twists on drinks. Alex Guarnaschelli and Marc Forgione’s cocktails were both absolutely outstanding [“He Made…She Made,” April 2013]. Alex’s was bubbly with a gin bite to it, and Marc’s was sweet and perfect for hot days. Kim Burgess Ben Lomond, CA
I love the 50-recipes booklets. I use them all the time to get my family fed in fun, healthy ways. Just tonight we had amazing macaroni and cheese from “50 Twists on Mac & Cheese” [March 2013] and a salad dressed with Creamy Italian from “50 Salad Dressings” [April 2013]. Thank you for putting out such a wonderful magazine every month from cover to cover! Stephanie Coleman Corona,, CA
I was asked to bring a dessert for Easter dinner, and my host is unable to tolerate gluten. So the Hazelnut-Mocha Dacquoise in the April 2013 issue [“Have Your Cake...”] looked like a great option. The cake took a bit of time, but it was totally worth it. Thank you for challenging home cooks with unique and delicious recipes like this one. Suzanne Sandison Grand Rapids
I loved your French toast recipes [“Fun with French Toast,” April 2013], but I think I can add a great one. A neighbor gave me a box of panettone bread and I didn’t know what to do with it, so I made it into French toast. It was amazing! Sharon Ciggelakis Edison, NJ
I was enjoying “Chefs’ 50 Favorite Kitchen Tools” [April 2013] until I saw the shark-skin grater. I realize that Food Network Magazine is not an environmental magazine, but with sharks under so much environmental pressure from over-fishing and pollution, I was disappointed to see a shark-skin gadget highlighted. Mandy Vodak-Marotta Grand Cayman, Cayman Islands
My daughter made the Basic Vanilla Cake recipe for the Lemon Meringue Cake [“Happy Birthday,” January/February 2013], and it was so dry that we had to throw it out. What went wrong? Lynda Fuller Nanaimo, British Columbia
Editor’s Note: We’re sorry the recipe didn’t work for you. We originally called for either heavy cream or milk in the batter, but the results are better if you use cream, so we updated the recipe online with this and a few other changes. You can find the new recipe at foodnetwork.com/ basicvanillacake.
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Letters
You Asked...
Food Network stars answer your burning questions.
Bobby, my dad thinks not cleaning our grill after a meal will give the food even more smoky flavor. Is this true?
Brenda Erwin Hurst, TX
My Chicken Spaghetti recipe (foodnetwork .com/chickenspaghetti) is definitely one of those casseroles I tend to double—and often triple—so I can have extra pans for the fridge. Lasagna is another one: If I’m going to cook up a big meat sauce and boil noodles, I might as well make twice the amount. The mess isn’t that much bigger, and I get more bang for my buck. Some other things I love to freeze: sloppy joe mix, spaghetti sauce, taco meat and even pulled pork or beef brisket. If you wrap them carefully, they’ll do just fine in the freezer.
Brianna Hoover Madison, WI
No, you should always clean your grill. You want your food to taste like the food you’re actually cooking as opposed to the food you previously cooked. You should clean the grill and brush it when you’re done cooking. I have a grill brush, and that’s all I use. Make sure the grill is still hot—it’s easier to clean while the grates are warm. —Bobby Flay
FOOD NETWORK MAGAZINE
Mike Altieri Norristown, PA
Sometimes I have to use a hotel gym because I travel 345 days a year. Nine out of 10 times, I find a major gym next to the hotel that opens around 4 a.m., so I can exercise before the shoots. I work out six days a week, doing one body part per day: chest, back, shoulders, arms, legs. And I run and do abdominal exercises. —Robert Irvine
Ina, I noticed you often go outside to your garden to pick fresh herbs for recipes. Do you have a method for preserving herbs like basil and cilantro? Drying doesn’t seem to retain the flavor. Maggie Kadlecek Austin
The only way to keep basil is to wash it, dry it well and put it in a plastic bag with an everso-slightly-damp paper towel. For cilantro? I never use it because I actually don’t like it. I think it tends to overpower a dish—it’s such a strong flavor. —Ina Garten
Keep basil in a plastic bag with a damp paper towel.
—Ree Drummond
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Robert, with your busy schedule on the road, how do you find time to work out?
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Michael, when grilling meat and fish, is it best to season before grilling or during? I was once told to season when the dish is half cooked. Matt Dyment Somerville, MA
Definitely before. I season my steaks and roasts the night before and my seafood about an hour before grilling. The seasoning makes for moist and much tastier food. —Michael Symon
Have a for a question ork w Food Net ? r a t s
s at Write to u .com/ rk o tw e foodn . magazine
The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine.
BASIL: ALAMY.
Ree, what meals do you regularly cook ahead, or double and then freeze?
MASTERING THE ART OF R EFINEMENT
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At Panera, we’ve committed to using antibioticfree chicken in all of our salads. It takes extra work, but we think it tastes better that way. And it gives you even more reason to love your favorite salad. Learn more at panerabread.com.
Food News
TOP: KANG KIM; FOOD STYLING: KAREN EVANS. BOTTOM: DEVON JARVIS/STUDIO D (3).
WHAT YOU NEED TO KNOW THIS MONTH
SHARKS are attacking the kitchen.
This scary-looking shark actually protects your hands: It’s an oven mitt. $18; fredflare.com
Create a sharkinfested punch bowl with this ice tray. $8, Mustard; amazon.com
Crack open a cold one with the jaws of this bottle opener. $7; crateandbarrel.com
MONTH JUNE 2013
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Lemons don’t stand a chance against this ferocious juicer. $12; mcphee.com
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Food News
Some new SEED programs are worth checking out.
Tasters who chewed minty gum during a recent study were more likely to pick chips, cookies and candy over fruit and vegetables after they finished the gum. A possible explanation: The minty flavor makes fruit and veggies taste bitter. SOURCE: UNIVERSITY OF BUFFALO
GROUND BEEF is on a health kick. You’ll soon be able to get your fill of healthful omega-3 fatty acids in a burger instead of the usual fish. Researchers at Kansas State University learned that omega-3 levels in beef increase dramatically when flaxseed is added to a cow’s grain. A quarter-pound of ground beef from one of these cows contains 200 milligrams of omega-3s (standard ground beef has none). Look for the enriched beef, called GreatO, in grocery stores starting this summer; it will be sold nationwide by the end of the year.
The PARTY BUS has a whole new look. The trendy new way to transport a party: on a bicycle built for 17. These super bikes are rolling into cities around the country, including the Twin Cities (pedalpub.com), where you can drink from kegs while bar hopping around town, as well as Portland, OR (brewcycleportland.com), and Flagstaff, AZ (alpinepedaler.com). In Raleigh, NC, you can commission one for a three-stop dinner tour (trolleypub.com). Prices start at $25 per seat—or you could pony up $40,000 and buy your own bike at hammacher.com.
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PHOTOS, FROM TOP: DEVON JARVIS/STUDIO D; SHUTTERSTOCK; HAMMACHER SCHLEMMER. ILLUSTRATIONS: DOROTHY CURY.
GUM CHEWERS TAKE NOTE:
Your best gardening tool this summer just might be your library card: Seed-lending programs have been sprouting up at public libraries across the country. More than 50 institutions allow members to check out seeds, plant them and return some of the nextgeneration seeds so others can borrow them the following season. No green thumb? No problem, says Rebecca Newburn, who helped pioneer the movement at California’s Richmond Grows Seed Lending Library. “Unlike with books, we don’t charge late fees,” she says. To find a program near you, visit richmondgrowsseeds .org/sister-libraries.
Three extra-loud cheers for third-row seating. An efficient yet powerful 290-horsepower V6. Available 550-watt Infinity® audio, and standard voice-activated Blue Link® navigation that helps you find fun wherever it’s hiding. Fun just got way bigger, with the new 7-passenger Santa Fe. Hyundai.com
2013 Santa Fe GLS model shown. Infinity audio available on LIMITED model only. Infinity is a registered trademark of Harman International Industries, Inc. Only use Blue Link and corresponding devices when it is safe to do so. Blue Link subscription service agreement required, sold separately after initial trial period. Features and fees vary by subscription plan. For additional details and system limitations visit HyundaiBlueLink.com or see your local Hyundai dealer. Blue Link is a registered trademark of Hyundai Motor America. Hyundai is a registered trademark of Hyundai Motor Company. All rights reserved. ©2013 Hyundai Motor America.
Food News
BEER SNOBS can now drink from a can. The founder of Samuel Adams, Jim Koch, has said since he launched the company that he would never put his beer in a can. Looks like he changed his mind: The brand’s Boston Lager will get canned starting this summer. Koch spent two years and $1 million researching and developing new can designs. Are the improvements noticeable? We’ll leave that for the beer snobs to decide. From $15 for a 12-pack
The curved lip directs the beer toward the front of your tongue for maximal flavor.
BURGER BUNS are taking names. Lest you forget where you are when you’re eating your next great burger, some restaurants are slapping their logos on the buns. At the Floridabased chain BurgerFi (burgerfi.com) and at Just George’s (justgeorges.com) in Virginia Beach, buns are pressed with a branding iron. And at Los Angeles–based Umami Burger (umami.com), a giant U is airbrushed onto each top with a flavorless spray.
BEWARE THE COLOR OF YOUR SNACK PACKAGES: During a recent study, people perceived a candy bar with a green calorie label to be healthier than a bar with a red label—despite the fact that both labels had the same numbers. SOURCE: CORNELL UNIVERSITY
WEDDINGS JUST GOT SWEETER. Brides and grooms are giving guests something more exciting than rice to toss after the ceremony: rainbow sprinkles. Los Angeles wedding planner David Tutera says he has had tons of requests for them recently. “These brides want a sweet send-off,” he says. Not that sprinkles are their only option. Other wedding pros told us they’ve seen crowds throw marshmallows, cereal, oats and rosemary.
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BURGER AND BUNS: BEN GOLDSTEIN/STUDIO D (3). SPRINKLES: SHUTTERSTOCK. SAMUEL ADAMS ILLUSTRATION: THE BOSTON BEER CO.
A bump on the inside surface of the can helps aerate the beer as you drink, releasing extra flavor.
The wider mouth gets your nose closer to the beer.
”KETTLE STYLE?” “ WHAT EXACTLY DOES KETTLE-STYLE” MEAN? SIMILAR TO KETTLE BRAND CHIPS? RESEMBLING KETTLE BRAND CHIPS? WE’RE NOT QUITE SURE. ALL WE REALLY KNOW IS, WE’VE BEEN COOKING UP REAL CHIPS MADE WITH REAL INGREDIENTS BY REAL PEOPLE IN OREGON’S WILLAMETTE VALLEY FOR OVER 30 YEARS. KETTLE ISN’T JUST A STYLE. IT’S OUR NAME.
the
kettle chips
W W W . K E T T L E B R A N D . C O M
TM
Since 1982
In the Know Get the scoop on watermelon seeds. Then, upgrade your grilling gear and tour Sunny Anderson’s kitchen. PHOTOGRAPH BY
KANG KIM
FOOD STYLING: KAREN EVANS.
Please Remain Seeded We were shocked to hear the latest watermelon buying stats: Nearly a third of the people who live in the South Central states—including Texas, Louisiana, Arkansas and Oklahoma—prefer watermelons with seeds, compared with only about 10 percent in other parts of the country. Oddly enough, these folks aren’t choosing the seeded version because of the price: Seedless watermelons cost about the same as seeded in markets across the country.
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In the Know
Which Is Healthier? Ketchup vs Mustard Neither of these fat-free condiments is a bad choice, but while a tablespoon of ketchup contains 4 grams of sugar and 20 calories, yellow mustard has almost no sugar or calories. The only downside: Mustard is slightly higher in sodium. WINNER: Mustard
Sweet Pickles vs Dill Pickles Sweet pickles have seven times the calories and more than 13 times the sugar content of dills. Dill pickles contain almost twice as much sodium as sweet pickles, but assuming you don’t put too many slices on your burger, they’re the better option. WINNER: Dill pickles
Hamburger vs Hot Dog Franks and quarter-pound burgers each contain about 200 calories, but a single hot dog has more than 25 percent of your maximum daily sodium (compared with only 3 percent in a burger patty). Most hot dogs are also higher in fat and contain nitrites, preservatives that may increase your cancer risk. WINNER: Hamburger
Potato Chips vs Tortilla Chips Potato chips are higher in vitamin C—an ounce gives you 10 percent of your daily recommended intake—but that’s their only upside. Tortilla chips are lower in calories, fat, saturated fat and sodium, and they contain more calcium. Bonus: The dips you eat with tortilla chips (guacamole and salsa) are more healthful than standard ranch or sour cream–and-onion dip. WINNER: Tortilla chips
Plain Buns vs Potato Buns Potato buns have about twice as much sugar as plain (that’s why they taste so much sweeter), but they also contain more protein. Beyond that, the two are almost identical in fat, calorie and fiber counts, so pick the one you like. WINNER: It’s a draw
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Our Expert: Takami Kim is a registered dietitian with New York–Presbyterian Hospital’s Department of Food and Nutrition Management.
CLOCKWISE FROM TOP LEFT: LEW ROBERTSON/GETTY IMAGES (2); DEVON JARVIS/STUDIO D; JOHN E. KELLY/GETTY IMAGES; FOOD CENTRALE HAMBURG GMBH/ALAMY; JULIA CAWLEY/STUDIO D (2); SHUTTERSTOCK; LEVI BROWN; DEVON JARVIS/STUDIO D.
Before you fire up the grill, find out how your summer cookout staples stack up.
REAL IS CRAFTED, AUTHENTIC AND SIMPLE. JUST LIKE YOGURT SHOULD BE.
Non-fat milk. Live and active cultures. That’s it. Two simple, real and perfect ingredients. And nothing else.
#tastereal
HOT STUFF We found all sorts of new gear for the griller who has everything.
They pop open!
Flip four hamburgers at once!
This Heat Shield set comes with interchangeable attachments, including a fish flipper, silicone basting brush and fork. $50, Grill Daddy; amazon.com
These disposable Flings trash bins go right in the garbage! $4 each; containerstore.com
This oversize spatula is nearly 10 by 10 inches. $19, Mr. Bar-B-Q; qvc.com
The Grillbot does your dirty work: Place it on grimy grill grates, then let it roll around and scrub off food and grease. $100; grillbots.com
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Keep an eye on your grill’s temperature at night with a glow-in-the-dark thermometer. $11, Man Law; kohls.com
In the Know
Show everyone who’s top dog at the grill by sporting one of these hot dog tees. From $23; spreadshirt.com
Claim your cooking space—and protect your deck—with this 46-inchsquare outdoor grill mat. $116; wayfair.com
MATT STACEY.
This BBQ Vertical Roaster doubles as a grill basket when you remove the center piece. The wooden handle detaches, too. $45, Schmidt Brothers; westelmmarket.com
You can load about seven pounds of charcoal into this collapsible chimney starter, then fold it flat for storage. $25, Outset; cooking.com
During off-hours, this wacky cover disguises your grill as an extra-large mustard bottle. $15; bbqzoo .com
This Himalayan salt plate, ideal for searing fish or meat, comes with a porcelain-coated holder for easy transport. $50, Charcoal Companion; broadwaypanhandler.com
Slip on this oven mitt and flaunt your cool tattoos. $15, DCI; neatoshop.com
Stash this folding utility lighter in your pocket: It collapses to less than six inches. $4, Scripto; lowes.com for stores
The tray under this Newton Prep Master will catch all the juices from your grilled meat. $140; johnboos.com for information
With the Flippin’ Easy Grill Basket, you can rotate small ingredients like vegetables and shrimp with one quick turn. $50; surlatable.com
Show your patriotism by waving this Star Spangled Spatula. $65; areaware.com
Fans of the Big Green Egg outdoor cooker will flip over this 10-foot-long string of patio lights. $30; biggreenegg.com for stores JUNE 2013
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In the Know
Cast Iron BOBBY FLAY
MARC FORGIONE
JOSE GARCES
Cuttlefish fish h
Buffalo
Spanish octopus
Flour ur
Monkfish liver er
Seitan
Simon Majumdar Simo
Mo Rocca
Jeffrey Steingarten
Julia Child Ju
James Beard
Auguste Escoffier
Michael Symon
Geoffrey Zakarian’s style always intimidates me.
Morimoto. I’ve seen him put out dishes with 20 elements!
Pregame ritual
Go for a run, psych up my sous chefs…go!
I talk to my cutting board and ask it to be good to me.
Green tea
Postgame ritual
Lunch and cocktails
I get beers with my sous chefs.
If we lose, we lick our wounds and think about the next battle. If we win, it’s champagne.
A wood-burning oven
More people in the crowd owd
It’s It s perfect. It feels like home these days.
My cheese fondue curdled.
My pants ripped during Next Iron Chef. ef.
I undercooked some t tapioca pearls for Jeffrey St Steingarten te and he caught me.
Chile oil C
My calm demeanorr
Focusing on the secret ingredient
What I’d make for an Iron Chef potluck
The barbecue buffalo ribs I made against Rick Bayless
A bottle of b bourbon—I would let tthem do the cooking!
Green plantain empanadas with spinach, manchego and artichokes
One word to describe an Iron Chef
Relentless
Busy
Warrior
“Numb/Encore” by Jay-Z and Linkin Park
“Alive” by Pearl Jam m
“Street Fighting Man” by The Rolling Stones Sto
Dream secret ingredient
Nightmare secret ingredient Judge who terrifies me the most
Dream judge
Most intimidating Iron Chef
Kitchen Stadium wish
Most embarrassing Iron Chef moment
Secret weapon
If the show had entrance music, my song would be
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ALEX GUARNASCHELLI
MASAHARU MORIMOTO
MICHAEL SYMON
GEOFFREY ZAKARIAN
Cherries
The ingredients I need to make space food
Whole suckling pig—it already happened and I won!
Fresh white truffles
Durian
I don’t have any!
Tofu
Blowfish
Jeffrey Steingarten and Simon Majumdar
My wife
Michael Ruhlman
IIn order: d Jeffrey Steingarten and Simon Majumdar
Lidia Bastianich, Julia Child or Chef Auguste Gusteau from Ratatouille
President Barack Obama
Fergus Henderson
Joël Robuchon
No contest: Bobby Flay
Myself
Morimoto
Geoffrey Zakarian
Sharpening my knives 100 00 times and eating Twizzlers ers
Stretching
Listening to Metallica
One hour of pilates and three macchiatos
A long nap followed by a bellini with my team at a local restaurant
I wipe off all my sweat and relax to forget about the battle.
Metallica and whiskey
Partagas Serie D No. 4 Cuban cigar and a martini at Collichio & Sons with my team
Chocolate tempering machine and a new ice cream machine that isn’t jinxed!
Change the stove to one that uses Binchotan charcoal.
More time
Bigger refrigerators
Almost falling over while bringing mortadella back to my station
I cut myself with a crab shell (I’ve never cut myself yself with a knife). fe)..
A explosion with a Vita-Prep An while making mole
Mangling the sabering of a bottle of champagne last year
Dessert
My energy
Acidity
That’s why they call it a secret!
Smoky bacon and fried-egg sandwiches on grilled sourdough
Sustainable whole tuna— na— I’d break it down into several tun tuna dishes.
Smoked pork butt
Rosé champagne
Ferocious
U d pressure Under
Fearless
Blessed
“Runnin’ with the Devil” by Van Halen
“Kitano Ryoba” by Saburo Kitajima
“One” by Metallica
“Fly Me to the Moon” on” by Frank Sinatra a
FLAY, FROM TOP: CHRISTINA NORWOOD/GETTY IMAGES; DEBORAH FEINGOLD/CORBIS; PETER TSAI PHOTOGRAPHY/ALAMY. FORGIONE: GANSOVSKY VLADISLAV/GETTY IMAGES; JIRI HERA/ALAMY; BULLEIT BOURBON. GARCES: SHUTTERSTOCK; IMAGE SOURCE/GETTY IMAGES; REDFERNS/GETTY IMAGES. GUARNASCHELLI: DAVE KING/GETTY IMAGES; MARKO METZINGER/STUDIO D. MORIMOTO: WHITE HOUSE PHOTO/ALAMY; GREG PEASE/GETTY IMAGES; NATUREWORLD/ALAMY. SYMON: PLAINVIEW/GETTY IMAGES. ZAKARIAN: DAVE KING/GETTY IMAGES; BEN GOLDSTEIN/STUDIO D; AF ARCHIVE/ALAMY.
On Iron Chef America: Tournament of Champions, Food Network’s culinary giants are facing their most formidable opponents ever: each other. We asked the competitors in this all-star grudge match some revealing questions....
See who wins the Tournament of Champions at 10 p.m. ET on June 2 (catch the show Sundays at 9 p.m.).
Where will color take you?
© 2013 The Sher win-Williams Company
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In the Know
Serious crush Sunny collects mortars and pestles because she loves the way they look, but she also uses them as entertainment during a dinner party: She’ll crush garlic or grind a quick pesto in front of guests. “I like to give people a show,” she says.
Island style
HAIR: HADIIYA BARBEL; MAKEUP: JJ GRANT.
“I could have 10,000 square feet of counter space and it would still not be enough,” Sunny says. This mobile island helps. She added tiles to the sides to match the original tiles under the range.
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Southern touch Sunny calls this her “I love me” wall. The fleurs-de-lis remind her of the time she lived in New Orleans and started falling in love with food.
Star Kitchen Sunny Anderson shows off her colorful Brooklyn kitchen. PHOTOGRAPHS BY
Cabinet appointments Sunny keeps meaningful pieces that she has collected over the years in this built-in cabinet to protect them from herself. “I break everything,” she says. Her favorites include a souvenir plate from Germany and a glass pitcher that was a gift from Food Network.
Turn the page to get Sunny’s look.
DAVID A. LAND
When Sunny Anderson was shopping for a new place to live in Brooklyn, her list of demands was short. “I didn’t care if the sink leaked or if the water pressure was bad,” she says. “I just needed a place for my range.” She had just bought a 48-inch Wolf (the one she uses on her show Cooking for Real), but every kitchen she saw would have required a major renovation to squeeze it in. Then she found a threestory house with an open kitchen. The minute she laid eyes on the tiled hearth—just the right size for her range—Sunny knew she was home. She was able to make small changes and turn the kitchen into a space that felt totally personal. She painted the walls bright yellow, laid new floors and added a fun chandelier—and she finished it in time to shoot all the photos here for her latest cookbook, Sunny’s Kitchen (out in September). Sunny likes the result so much that she just might settle in, which is no small deal for someone who has lived in 18 cities. “It’s so great to know my neighbors, finally,” she says. “I’m never going to leave this house.” JUNE 2013
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In the Know
Get the Look Pick up some of Sunny’s finds for your own kitchen.
Space is limited in Brooklyn, so a chrome pot rack helps. $136; potracksource .com
This four-arm chandelier plugs right into an outlet. $100; amazon.com
When Sunny bought a giant vintage sign from Dr. Bob, a New Orleans artist, he gave her one of his smaller pieces as lagniappe, a Creole word for “freebie with purchase.” From $65; drbobart.net for information
These 21-inch-tall Fleur De Lys wall decals come as a set of four. $50; stickerbrand.com
Sunny’s kitchen is in the back of her house and doesn’t get a ton of sunlight, so she painted the room with Glidden’s Dazzling Daffodil to make it brighter. From $20 per gallon; glidden .com for stores
Because she has several cats who like to paw at the curtains, Sunny made hers out of this extra-sturdy barkcloth fabric, in the Monstera Leaf Garden pattern. $17 per yard; islandshawaiianfabric.com
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One day Sunny hopes to take the white paint off her tin ceiling panels to expose their metal finish. You can buy new versions of white or tin for your kitchen. From $4 per square foot; armstrong.com for stores
ARTWORK, TIN CEILING PANEL, PAINT CAN, FABRIC AND DECALS: BEN GOLDSTEIN/STUDIO D.
Sunny personalized her kitchen cart by adding tiles to the sides. $500, Home Styles; meijer.com
43% Warm. 57% Breezy.
100% You.
Follow us on Facebook, Twitter or Pinterest, and see much more at pier1.com/outdoorliving
©2012 Pepperidge Farm, Incorporated.
When it comes to these guys, there’s no such thing as a fake smile.
A rainbow of color from natural ingredients. ®
Goldfish Colors Crackers
goldfishsmiles.com
In the Know
Meet the Contestants One of these competitors will be the next Food Network star. Who has what it takes? Chad Rosenthal BARBECUE RESTAURATEUR qAmbler, PA
Dream show Eating Great Late: He finds the perfect spots for late-night grub. Signature dish Dry-rubbed 16-hour hickory-smoked brisket Fantasy dinner date Mr. Wizard from Mr. Wizard’s World: “I’d make spicy Korean fried chicken wings and see how he reacts.”
Stacey Poon-Kinney
Daniela Perez-Reyes
RESTAURATEUR qSan Diego
CATERER AND BARTENDER qHaleiwa, HI
Dream show Vintage Kitchen: She puts modern twists on Grandma’s favorite recipes.
Dream show Come to Peru: She cooks traditional food from the country where she grew up.
Signature dish Maple-bacon cheesecake based on her mom’s traditional recipe
Fantasy dinner date The Dalai Lama: “He’s an awesome guy. I’d make him tiradito, Peruvian ceviche.”
Best cooking tip Let your kid stir. The more involved and interested children are in the kitchen, the better.
Best cooking tip Don’t be scared of chiles. Cut them in half and take out the seeds and veins. Wear gloves and use a paring knife.
Danushka Lysek PRIVATE CHEF qNew York City
Dream show Conquer the Kitchen: She helps people get over their fear of cooking. Claim to fame She has appeared on five reality shows, including Chopped, and calls herself “reality TV royalty.” Fantasy job She’d be a race-car driver. “My dream car is a Ferrari 458 Italia.”
Andres Guillama
Nikki Dinki
CHILDHOOD OBESITY PREVENTION COACH qWaynesville, NC
FOOD BLOGGER AND RADIO HOST
Dream show Last Man Standing: He encourages young men to get in the kitchen.
Dream show Semi-Vegetarian: She makes vegetable-centric dishes with meat in a supporting role.
Claim to fame He lost 150 pounds by lightening up his family’s Cuban dishes.
Signature dish Spinach and edamame sauce over pasta with chicken meatballs
Best cooking tip Treat chorizo like garlic: Start any dish with just a tablespoon of diced chorizo sautéed in olive oil.
Fantasy dinner date Giada De Laurentiis: “She taught me to cook. I’d make her a fantastic soup and a crostini tasting flight.”
New York City
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In the Know Catch the Food Network Star premiere on June 2 at 9 p.m. ET.
Damaris Phillips COOKING INSTRUCTOR qLouisville, KY
Dream show Meals to Trap a Man: She teaches single women how to use Southern food to get to a man’s heart. Signature dish Sweet-potato biscuits with smoked pork loin and pickled butternut squash slaw Always in her pantry Homemade flavored vinegars and oils infused with lemongrass, ginger, basil and more
Rodney Henry
Chef Lovely CATERER qNorth Hollywood, CA
PIE SHOP OWNER AND FORMER ROCK STAR qBaltimore
Dream show Glam Chef: She hosts a late-night food and talk show with celebrity guests, a DJ and cocktails.
Dream show The Pie Guy: He travels to ranches and orchards and makes pies, all while showcasing local musicians.
Always in her refrigerator Savory and sweet flavored butters, champagne, ice cream and sparkling mineral water
Best cooking tip Don’t overwork your piecrust. The less you touch it, the better it will be.
Fantasy job She’d be a singer, performing a mixture of hip-hop and pop. “I’m more talented than Rihanna.”
Signature dish The Baltimore Bomb: a vinegar-soaked shortbread pie with crushed Berger Cookies and ganache
Viet Pham CHEF AND RESTAURATEUR qSalt Lake City
Dream show “It’s developing organically. I’ve been blessed with skills, and I want to incorporate them into my show.” Claim to fame He beat Bobby Flay on Iron Chef America in Battle Ground Meat by making beef-fat ice cream. Lead actor in the movie of his life The Chairman on Iron Chef America: “He was incredibly respectful to my family. I was so impressed.”
Russell Jackson
Chris Hodgson
CHEF qSan Francisco and New York City
CHEF AND RESTAURATEUR qCleveland
Dream show The Next List: He talks about what’s cutting edge in food and restaurants.
Dream show Extreme Food Makeover: He helps people pull off food at important events, like their weddings.
Signature dish Duck hearts roasted in ras el hanout (Moroccan spice blend) over smoked wheat berries with kimchi puree
Claim to fame He was on The Great Food Truck Race and is credited with bringing food trucks to Cleveland.
Dream dinner date English chef Marco Pierre White: “I’d make him something really simple, like a roast meat and creamed spinach.”
Lead actor in the movie of his life Will Ferrell: “I have a comical life. I’m quirky—I always have an awkward comment.”
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In the Know
Guy CAR
Nothing gets Guy Fieri revved up like his collection of great American cars. PHOTOGRAPHS BY
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DAVE LAURIDSEN
Guy has his own car lift!
GUY FIERI’S CAR COLLECTION started inside
a pair of old Ugg boots. It was 1996, and the chef and his wife, Lori, had a new son, Hunter, but Guy was distracted: He was on the prowl for a vintage Chevy Chevelle. “The Chevelle was the car when I was growing up,” says Guy. So when a ’71 model was for sale nearby, he went to see it. “I almost died,” he says. Guy had to have the car—he just didn’t have $25,000 to buy it. That night, he told Lori he was going to mortgage the house, which didn’t go over well. Then, with a smirk, Guy reached into an old boot and pulled out $12,000 in cash that he had been secretly stashing, one $20 bill at a time. The next day—with his savings and some negotiating skills (he threw in free meals for a year at his restaurant Johnny Garlic’s)—the car was his. He didn’t love the color at first. “I really didn’t want a yellow car,” he says. But it grew on him…so much so that he has amassed a whole collection of yellow speedsters and trucks. At his home in Santa Rosa, CA, he showed us some of his favorites.
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In the Know
2007 Shelby Cobra
NICKNAME: Live Fast This personalized all-black car was a gift from its designer, industry icon Carroll Shelby. Guy’s youngest son, Ryder, won’t ride in it: It’s too loud!
1976 Jeep CJ-5 NICKNAME: Devil CJ Although this Jeep is nearly 40 years old, it has only 55,000 miles on it. It was one of Guy’s biggest projects: The whole thing was rebuilt from the inside out.
2011 Chevrolet Camaro
NICKNAME: SS Ryder This was th Thi the fi firstt 2011 yellow ll convertible tibl Camaro C off the factory line. It’s also Ryder’s favorite. “Even when it’s cold, Ryder is like, ‘Dad, you can’t put the top up!’” Guy says.
1971 Chevrolet Chevelle
NICKNAME: SS Hunter The first car in Guy’s collection is still his most precious: “It was my first love,” he says. “I’ll never sell it. I’ll sleep in it before I sell it.” (SS stands for Super Sport.)
Help Guy name his car!
1969 Chevrolet Corvette NICKNAME: TBD Guy got this vintage Corvette earlier this year. He hasn’t decided what to call it yet. Have ideas? Send them to him at foodnetwork.com/nameguyscar. 2007 Chevrolet Corvette Corvette NICKNAME: Big Bite As the name suggests, Guy rewarded himself with this car right after he landed his first rst cooking show on Food Network.
2006 Chevrolet Kodiak
> NICKNAME: Full Bore An extra step drops down when Guy opens the door so he can climb in. “Hunter drove it to a high school dance,” Guy says. “But he only has his permit, so he shows up in a huge truck…and then his mom gets out!”
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EVERYONE SAYS YOU LOOK GOOD IN RED. GUESS YOUR PATIO DOES, TOO. Dress the outdoors in your favorite color. Create your own custom allen + roth patio set that perfectly matches your sense of style at Lowes.com/Patio.
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MAKE AN ORDINARY NIGHT INTO AN EXTRAORDINARY E V E N I N G W I T H B U I T O N I ® PA S TA S A N D S A U C E S
What’s the difference between an ordinary night and a date night? It’s simple: your desire to make the most out of dinner at home. BUITONI pastas and sauces deliver the right touch of extraordinary every time you use them. Because every BUITONI product embraces the essence of la bella vita Italiana: high-quality, all-natural ingredients, simply prepared and artfully presented.
FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO MAKES 3 SERVINGS
INGREDIENTS 1
medium eggplant, coarsely chopped (about 3 cups)
6
tablespoons olive oil
3
marjoram sprigs, leaves removed, stems discarded
1
tablespoon chopped parsley
1
clove garlic, finely chopped
½
jalapeño, finely chopped
1
package (9 ounces) BUITONI Refrigerated Four Cheese Ravioli
2–4 tablespoons shredded pecorino or parmesan cheese Salt and ground black pepper DIRECTIONS Four Cheese Ravioli with Eggplant and Marjoram Pesto
HEAT large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet. CHOP cooked eggplant until it resembles coarse cream. Transfer back to skillet. STIR in oil, marjoram leaves, parsley, garlic and jalapeño; season with salt and pepper. PREPARE pasta according to package directions. Add to skillet with cheese and toss gently to coat.
VISIT BUITONI.COM FOR MORE GREAT RECIPES AND DINNER IDEAS. LOOK FOR BUITONI PRODUCTS IN YOUR GROCER’S REFRIGERATED SECTION.
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TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES MAKES 3 SERVINGS
INGREDIENTS 2
packages (9 ounces each) BUITONI®
½
cup BUITONI Refrigerated All Natural
½
cup (1.5 ounces) BUITONI Refrigerated
¼
cup sun-dried tomatoes, drained
½
bunch basil, chopped
Refrigerated Three Cheese Tortellini Pesto with Basil Freshly Shredded Parmesan Cheese and chopped Tortellini with Pesto and Sun-Dried Tomatoes
DIRECTIONS
PREPARE pasta according to package directions.
Complement your date night meal • Serve crusty Italian bread alongside a small dish of olive oil, salt and pepper
DRAIN pasta. TOSS with pesto, cheese, tomatoes and basil.
• Add fresh diced tomatoes for quick homemade bruschetta
SERVE hot or at room temperature.
• Pair a delicious Italian wine to bring out flavors • Mix a colorful salad using seasonal lettuce such as radicchio, arugula and romaine • Have dinner somewhere different—in the backyard or on the living room floor. Or spread a blanket for an impromptu picnic
EN T E R T HE
SUPPER STAR RECIPE CONTEST FOR YOUR CHANCE TO WIN $5,000 IN CASH! CREATE A “DATE NIGHT” ITALIAN MEAL USING BUITONI REFRIGERATED PASTAS & SAUCES
Go to FOODNETWORK.COM/SUPPERSTAR for more details. Contest open to legal residents of the United States and D.C., excluding legal residents of MD and VT, age 18 or older. Void in MD, VT and where prohibited. Odds of winning depend on number of entries received. Contest starts at 9:00 a.m. ET on May 21, 2013 and ends at 2:00 p.m. ET on June 18, 2013. For full official rules, visit www.foodnetwork.com/supperstar. Sponsored by Television Food Network, G.P., 75 Ninth Avenue, New York, NY 10011.
Unless noted to the contrary, all trademarks are owned by Société des Produits Nestlé S.A. Vevey, Switzerland, or used with permission.
un Cooking Serve condiments in style. Then, steal a famous milkshake recipe and make your own pickles.
FOOD STYLING: KAREN EVANS. CRAFT CONCEPT: JENN FUJIKAWA.
PHOTOGRAPH BY
KANG KIM
Brush with Greatness We think this cookout idea is a stroke of genius: Serve condiments in mini paint pails, with pastry brushes for spreading (pails, $4 each, containerstore.com; brushes, $3 each, norprowebstore.com). The brushes give you better coverage than a typical squeeze bottle—all the more reason to step up your condiments, too: Try our homemade ketchup on page 76.
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Fun Cooking
Wake-Up Call Break out of your breakfast routine with this fully loaded bagel.
SPICY SMOKED SALMON BAGELWICHES ACTIVE: 15 min l TOTAL: 15 min l SERVES: 2
1
Persian cucumber, halved lengthwise and thinly sliced 1 scallion, thinly sliced 2 teaspoons fresh lemon juice ¼ teaspoon toasted sesame oil Kosher salt 2 bagels, split 1 tablespoon unsalted butter
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4 1
large eggs, lightly beaten ounce smoked salmon (about 2 slices), chopped 1 ounce cream cheese, cut into ½-inch pieces 1½ teaspoons Sriracha (Asian chile sauce)
1. Toss the cucumber and scallion slices in a small bowl with the lemon juice, sesame oil and a pinch of salt. 2. Lightly toast the bagels. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the eggs and a pinch of salt and cook, stirring, until almost set, about 2 minutes. Stir in the salmon, cream cheese and Sriracha and cook until the eggs are set, about 1 more minute. 3. Divide the scrambled egg mixture between the bagels and top with the cucumber salad.
PHOTO: PAUL SIRISALEE; FOOD STYLING: KAREN EVANS.
Sr iracha ho t sauce is a great match fo r eggs!
A coffee this bold, yet smooth? There’s only one name for it.
Go to Folgers.com to learn more about all the varieties of Black Silk. ©/® The Folger Coffee Company. Keurig, the Cup and Star design, Keurig Brewed and K-Cup are trademarks of Keurig, Incorporated, used with permission. K-Cup® packs for Keurig® K-Cup® brewing systems.
Fun Cooking
He Made
“This flavorful dish is inspired by my favorite rustic Tuscan soup, pasta e fagioli.”
We asked Food Network Star winners Jeff Mauro and Aarti Sequeira for their favorite baked beans. Who makes the better dish? JEFF MAURO’S TUSCAN STOVETOP BAKED BEANS ACTIVE: 25 min l TOTAL: 55 min SERVES: 6 to 8
½ pound thick-cut pancetta, diced 1 medium onion, diced 1 stalk celery, diced 1 large carrot, diced 1 teaspoon dried Italian seasoning ½ teaspoon red pepper flakes Kosher salt and freshly ground pepper 4 cloves garlic, minced ¾ cup dry white wine 4 15-ounce cans great northern beans, drained and rinsed 1 15-ounce can crushed tomatoes 2 cups low-sodium chicken broth 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice ½ to 1 cup shaved parmesan cheese Bottled balsamic glaze, for drizzling
Jeff’s secret weapon
1. Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, ½ teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds. 2. Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary. 3. Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.
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She Made
“I would have loved these baked beans as a kid. Soda in my beans? Yes, please!”
AARTI SEQUEIRA’S ROOT BEER BAKED BEANS
FOOD PHOTOS: PAUL SIRISALEE; FOOD STYLING: JAMIE KIMM.
ACTIVE: 20 min l TOTAL: 1 hr 5 min l SERVES: 6 to 8
4 1 2 1 2 2
slices bacon, cut into 1-inch pieces large white onion, finely diced cloves garlic, minced tablespoon minced peeled ginger tablespoons tomato paste 12-ounce bottles root beer (about 3 cups) 1 tablespoon apple cider vinegar 2 teaspoons molasses 1 tablespoon grainy mustard Hefty pinch of red pepper flakes ¼ teaspoon garam masala 4 15-ounce cans cannellini beans, drained and rinsed Kosher salt and freshly ground pepper
Aarti’s secret weapon
VOT E!
1. Preheat the oven to 400˚. Set a medium Te oven-safe pot over medium heat and add the chef ll us wh bacon. Cook, stirring, until most of the fat is bea is the ich food n cham baked rendered and the bacon is crisp, about 8 minutes; netw pion remove to paper towels with a slotted spoon to drain. mag ork.co at azin m/ 2. Add the onion, garlic and ginger to the drippings in e. the pot and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the tomato paste and cook ook until the color deepens, about 1 more minute. 3. Add the root beer, vinegar, molasses, mustard, red pepper flakes and garam masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of the bacon and gently stir so the beans don’t lose their shape. Reduce the heat to medium low and simmer until slightly thickened, about 15 minutes; season with salt and pepper. Transfer to the oven and bake, uncovered, until thick, about 30 minutes. Let cool slightly, then top with the remaining bacon.
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Fun Cooking
Kids’ Meal
Treat the family to a new take on franks and fries.
GRILLED CHICKEN DOGS WITH SWEET POTATO FRIES FOR THE FRIES ½ cup panko breadcrumbs 1 teaspoon ground cumin 1 teaspoon paprika 1 tablespoon extra-virgin olive oil Kosher salt 1 large egg white 2 medium sweet potatoes, peeled and cut into ¼-inch-thick sticks
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FOR THE HOT DOGS 2 ears of corn, shucked ¼ cup chopped seedless cucumber ¼ cup chopped orange bell pepper Juice of 1 lime 1 teaspoon sugar Kosher salt 2 tablespoons chopped fresh basil 1 tablespoon extra-virgin olive oil 4 chicken hot dogs 2 tablespoons barbecue sauce, plus more for dipping 4 potato hot dog buns, split and toasted
1. Make the fries: Put a baking sheet in the oven and preheat to 425˚. Combine the panko, cumin, paprika, olive oil and 1 teaspoon salt in a small bowl. 2. Whisk the egg white in a medium bowl until frothy. Add the sweet potatoes and toss until coated, then add the panko mixture and toss. Spread the sweet potatoes on the hot baking sheet and sprinkle with any remaining crumbs from the bowl. Bake until the fries are tender and crisp, about 25 minutes. 3. Meanwhile, prepare the hot dogs: Preheat a grill to medium high. Grill the corn, turning occasionally, until slightly charred, about 6 minutes; let cool. Cut the kernels off the cobs and toss with the cucumber, bell pepper, lime juice, sugar and ¼ teaspoon salt in a bowl. Stir in the basil and olive oil. 4. Grill the hot dogs, turning occasionally and brushing with the barbecue sauce, until marked, about 5 minutes. Put the hot dogs in the buns and top with the corn mixture. Serve with the sweet potato fries and barbecue sauce for dipping.
PHOTO: PAUL SIRISALEE; FOOD STYLING: JAMIE KIMM.
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
SINCE 1867, THE RICH, SMOOTH FLAVOR OF FILIPPO BERIO® OLIVE OIL HAS BEEN A HEALTHY ADDITION TO DELICIOUS MEALS.
ADD EXTRA TO ORDINARY ©2013 SALOV North America Corp.
FILIPPOBERIO. COM
Fun Cooking
Perfect Patties
Make your burger just the way you like it. PHOTOGRAPHS BY
LEVI BROWN
SLIDERS Our square patties fit just right on standard slider buns.
STUFFED These come with a surprise inside: oozy melted cheese.
THIN We modeled our thin patties after those at popular burger joints.
THICK
FOOD STYLING: JAMIE KIMM.
These bistro burgers weigh a half pound each.
Turn the page for the how-tos. JUNE 2013
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Fun Cooking SLIDERS Working on a piece of parchment paper, pat 1¼ pounds ground beef chuck into a 6-by-8-inch rectangle. Cut into twelve 2-inch squares; refrigerate at least 20 minutes. Season with ¾ teaspoon kosher salt, and pepper to taste. Heat a large cast-iron skillet over medium-high heat; add 1 tablespoon butter and let melt. Cook the patties until a crust forms, about 2 minutes per side, topping with cheese after flipping, if desired.
STUFFED BURGERS Gently shape 1½ pounds ground beef chuck into 4 balls. Press your thumb halfway into each to form a well. Pack 2 tablespoonfuls of shredded cheese into the middle of each ball. Shape the meat around the cheese and gently form into ¾-inch-thick patties. Chill at least 30 minutes. Preheat a grill to medium high and oil the grates. Season the patties with salt and pepper and grill 5 to 6 minutes per side.
THIN BURGERS Line an inverted baking sheet with parchment paper. Season 1 pound ground beef chuck with salt and pepper; form into 4 balls and set on the pan. Cover the meat with parchment and flatten with another baking sheet. Chill 1 hour. Heat a cast-iron skillet over mediumhigh heat and brush with oil. Cook the patties until a crust forms, 2 to 3 minutes per side; continue cooking until browned, 1 more minute per side, topping with cheese during the last minute, if desired.
THICK BURGERS Divide 2 pounds ground beef chuck into 4 pieces. Toss each piece back and forth between your hands to form a 1-inch-thick patty (do not overwork). Sprinkle generously all over with kosher salt; let sit 10 minutes at room temperature. Preheat a grill to medium high and oil the grates. Grill the burgers, covered, about 6 minutes per side, topping with cheese during the last 3 minutes, if desired. Let rest 2 minutes before serving.
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BAKE SALE FOR NO KID HUNGRY
TENTH ANNIVERSARY
1 in 5 children struggles with hunger in America, but you can help make a difference with something as simple as a bake sale. Every $1 raised through Bake Sale for No Kid Hungry can connect a child facing hunger with up to 10 meals. Whether you like to bake, buy or sell, together we can make No Kid Hungry a reality. Visit bake.nokidhungry.org to learn how you can get involved today.
OFFICIAL BAKING INGREDIENT PARTNERS
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FRESH THOUGHTS
Patricia Bannan, M.S., R.D., is a Los Angeles–based registered dietitian specializing in nutrition and health communications. The author of Eat Right When Time Is Tight, Patricia is passionate about helping children and adults implement easy steps to improve their lives.
I
t’s time to celebrate dads, grads and the long days of summer. With a basic plan, you can make day-to-day and celebratory meals delicious and nutritious. “You have this wonderful mix of beautiful produce at this time of year,” says Patricia. “It’s the season of all these delicious, refreshing fruits, including grapes.” A healthy summer diet starts with taking advantage of what’s fresh. “What I like to do is keep it simple and let fresh, in-season ingredients really shine through.” One of the key tools for cooking healthfully at this time of year: the grill. “You can make kebabs with whatever meat or fish you’re using, and mix it up by pairing different fruits and vegetables with the protein,” Patricia says. “The heat on the grill caramelizes the fruit. You get the wonderful flavor of the grill paired with this sugary caramel flavor.”
Grapes from California, one of Patricia’s favorite fruits, are in season now through January. “Whether they’re enjoyed as a snack or used as an ingredient in a dish, the sweetness, flavor, texture, and crunch of grapes really adds a lot. And they’re so nutritious. Packed with antioxidants and other polyphenols, grapes are a quick, easy ingredient to add to many dishes. They’re healthy—and they’re California-grown.” Added bonus: They’re beautiful. “They make a wonderful centerpiece when laid on the vine in the middle of a table, and they’re beautiful when you add them to a dish.” Patricia sees Grapes from California as the one ingredient that can change everything, for three reasons. “First, they’re flexible—they work in almost any summer dish. The flavor adds a fantastic punch, as does the texture. Second, they stand alone as a healthy on-the-go snack. Third, grapes are unifying. Everyone has a fond story of being at a party or being with a family member and eating grapes.”
“Grapes are a food people naturally love. They’re portable and they fit an on-the-go lifestyle—not to mention they’re naturally delicious!” —PATRICIA BANNAN, M.S., R.D.
To find delicious recipes and watch videos featuring Grapes from California, visit FoodNetwork.com/Grapes.
3 DELICIOUS WAYS TO SAVOR SUMMER
1 2
Give every BBQ and picnic a refreshing boost: Bring your own dish grounded in fresh, in-season produce, like Grapes from California. Keep a healthy—and fun— alternative to popsicles on hand by storing grapes and slices of banana in the freezer. For a refreshing snack or dessert, skewer them and drizzle on chocolate.
3
Never leave home without your “Eat Right Survival Stash,” a portion-controlled healthy snack that you can keep in your purse, office or car to stave off hunger between meals.
Whether they’re in a salad or on the grill, Grapes from California add a sweet, delicious burst of flavor to your backyard barbecues. They’re simply a fresh and easy way to eat healthy. Grab a bunch today.
SCAN THIS CODE TO GET GREAT RECIPES WITH GRAPES.
Fun Cooking
Make Your Own... A Food Network Kitchens chef makes ketchup from scratch. HOMEMADE KETCHUP ACTIVE: 30 min l TOTAL: 2 hr (plus cooling) MAKES: about 5 cups
3 2 1
tablespoons vegetable oil cups finely chopped onion tablespoon chopped peeled ginger 4 cloves garlic, minced 2 teaspoons mustard powder ½ teaspoon ground allspice ¼ teaspoon cayenne pepper ¼ cup tomato paste 2 28-ounce cans whole peeled tomatoes 2 bay leaves ⅔ cup packed light brown sugar ½ cup apple cider vinegar 1 tablespoon molasses Kosher salt
“Have fun and experiment with your favorite spices to create your own custom ketchup!” —Young Sun Huh
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat. 2. Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in ½ teaspoon cider vinegar and thin with water, if necessary. Serve warm.
PEACH-CURRY KETCHUP Melt ½ tablespoon butter in a small saucepan over medium heat. Add ½ cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1½ teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
CHIPOTLE-CUMIN KETCHUP Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.
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FOOD PHOTOS: PAUL SIRISALEE; FOOD STYLING: JAMIE KIMM. PORTRAIT: BEN GOLDSTEIN/STUDIO D.
WARM SMOKY BACON KETCHUP
FOR A GREAT FINISH, START WITH FAGE TOTAL. FAGE Total is a truly unique and versatile authentic Greek strained yogurt. Discover how world-class chef Bobby Flay chooses to incorporate this special yogurt into new and delicious dishes at fagetotalchallenge.com
© 2012-2013 FAGE USA Dairy Industry, Inc. Trademarks are used with permission by FAGE Luxembourg S.a.r.l. All rights reserved.
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MAKE SUMMER
EVEN SWEETER
with
®
BRAND
E CANDIES
CHOCOLAT
School’s out, vacation’s on and the whole family is gearing up for fun times together. Whether you’re celebrating Father’s Day, a graduation or just the beginning of summer, you can make this season even sweeter: Just add some delicious M&M’S® Brand Chocolate Candies!
Add brownies and blondies for extra deliciousness
Make-your-own sundae bar The perfect finale for a fun summer barbecue: a make-your-own sundae bar. Just put out your favorite ice cream flavors and bowls of toppings. Don’t forget everyone’s favorite toppings: M&M’S® Brand Chocolate Candies (make sure you have a variety, like M&M’S® Brand Milk Chocolate, Peanut, M&M’S® MINIS® and Dark Chocolate Candies).
You can serve them at your make-your-own sundae bar or by themselves at any summer event: Ms. Green’s Ultimate M&M’S® Peanut Butter Brownies, made with M&M’S® Brand Peanut Butter Chocolate Candies. For this delicious recipe, visit bakingwithmms.com.
Cool off the crowd with chilled hot chocolate
Turn a cold-weather treat into a summer special. Just combine water and cocoa mix in a blender with vanilla ice cream and half-and-half. Process for about 30 seconds until smooth. Serve in chilled mugs topped with whipped cream sprinkled with M&M’S® Brand Chocolate Candies.
For more delicious recipes, go to bakingwithmms.com. ®/™ Trademarks ©Mars, Incorporated 2013
chocolate’s better with
#betterwithmms
© ® /™ trademarks © Mars, Incorporated 2013
Fun Cooking
Copy That!
THE RESTAURANT: Friendly’s THE DISH: Fribble THE STORY: In 1965, Friendly’s
lost the right to use the name of its super-thick shake, the Awful-Awful (so named after a customer called it “awful big and awful good”). Execs held a company contest to rename it, and three employees won $100 each with “Fribble,” meaning frivolous. Friendly’s keeps the recipe for its popular shake a secret, but the chefs in Food Network Kitchens whipped up this great imitation.
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ALMOST-FAMOUS MILKSHAKES MAKES: 2 shakes
1½ pints vanilla, strawberry or chocolate ice cream ½ cup evaporated milk ⅓ cup vanilla-flavored syrup (such as Torani)
1. Scoop the ice cream into 8 to 10 balls and arrange in a shallow dish in a single layer; return to the freezer until firm, about 20 minutes. 2. Put the evaporated milk and vanilla syrup in a blender, then put the blender jar and 2 large glasses in the freezer with the ice cream; chill at least 20 minutes. 3. When ready to serve, remove the ice cream and blender jar from the freezer. Add half of the ice cream to the blender and blend on high until smooth. Add the remaining ice cream and blend until smooth. Remove the glasses from the freezer and fill with the shake; serve immediately.
FOOD PHOTO: PAUL SIRISALEE; FOOD STYLING: JAMIE KIMM.
When we asked for the secret Fribble recipe, Friendly’s execs gave us the cold shoulder. So Food Network Kitchens created this copy.
We made the best Civic even better. Introducing a smarter, greener, techier Honda Civic Hybrid. Smarter, with sophisticated Lane Departure 1 and Forward Collision Warning 2 systems. Greener, with 44 mpg highway 3 and some of the lowest emissions 4 on the road. Techier, with SMS texting 5 and Pandora ® compatibility.6 And with standard features like Bluetooth,® 7 USB integration 8 and rearview camera, it’s basically everything…er.
1 LDW only alerts drivers when lane drift is detected without a turn signal. LDW may not detect all lane markings or departures; accuracy varies based on weather, speed or road condition; operation affected by extreme interior heat. Driver is responsible for safely operating vehicle. 2 FCW cannot or may not detect all objects ahead; accuracy varies based on weather, speed and other factors; operation affected by extreme interior heat and other factors. FCW does not include a braking function. Driver remains responsible for safely operating vehicle. 3 Based on 2013 EPA mileage ratings. Use for comparison purposes only. Actual mileage will vary depending on how you drive and maintain your vehicle. 4 Advanced Technology Partial Zero-Emission Vehicle models as certified by the California Air Resources Board are available in CA and states that have adopted California Zero-Emission Vehicle regulations. 5 Compatible with select phones with Bluetooth.® Wireless carrier’s rate plans apply. Only use texting feature when state and local laws permit and conditions allow you to do so safely. 6 Pandora, logo and trade dress are owned by Pandora Media, Inc., and used with permission. Compatible with select smartphones. Wireless carrier’s rates apply. 7 The Bluetooth ® word mark and logos are owned by the Bluetooth SIG, Inc., and any use of such marks by Honda Motor Co., Ltd., is under license. 8 USB Audio Interface is used for direct connection to and control of some USB devices that contain MP3, WMA or AAC files. Some USB devices and files may not work. See Honda dealer for details. Hybrid model shown. © 2013 American Honda Motor Co., Inc.
Fun Cooking
CRUNCH
TIME Make your own pickles overnight: We created four easy options. PHOTOGRAPHS BY
CHARLES MASTERS
PICKLED CORN AND PEPPERS ACTIVE: 20 min l TOTAL: 30 min (plus overnight pickling) l MAKES: 1 quart
1⅓ cups apple cider vinegar ⅔ cup sugar 2 tablespoons yellow mustard seeds Kosher salt 2 bay leaves 2 ears of corn ½ green bell pepper, cut into ½-inch strips ½ red or orange bell pepper, cut into ½-inch strips 1 stalk celery, peeled to remove strings, cut into thirds 2 small red jalapeño peppers, thinly sliced
Serve these as a side dish at a cookout.
1. Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely. 2. Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool. 3. Pack the vegetables and jalapeños into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.
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FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.
CORN MONTH M MON MO OJUNE ONT N T H 201 2 2012 2013 2
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Fun Cooking
MANGO These taste great w ith gr illed chicken.
PICKLED MANGO WITH GINGER ACTIVE: 15 min l TOTAL: 25 min (plus overnight pickling) l MAKES: 1 quart
1 cinnamon stick 1 teaspoon cumin seeds ½ teaspoon black peppercorns 3 cardamom pods, crushed ¾ cup distilled white vinegar ¼ cup sugar Juice of ½ lemon Kosher salt 6 thin slices peeled ginger 2 dried chiles de arbol 2 large firm mangoes, peeled and cut into ½-inch-thick wedges 1. Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. 2. Make the brine: Combine the vinegar, ¾ cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. 3. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.
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Martha &Macy’s, it’s a great thing.
MARTHA STEWART COLLECTION™ ONLY AT MACY’S. Decorative pillows. $60-$100. +WebID 815377. Cotton quilts. Twin-king. $160-$260. +807796. Willow picnic basket. $117. +771920. Red ceramic bakeware. 16.99-34.99. Whiteware. $6-$58. Collector’s enameled cast-iron casseroles. 119.99-219.99. +643419. Visit macys.com/martha Advertised merchandise may not be carried at your local Macy’s and selection may vary by store. +Enter the WebID in the search box at macys.com to order. M3040001.
CARROTS
Fun Cooking
Put these right on your burger !
PICKLED DILL CARROTS ACTIVE: 15 min l TOTAL: 25 min (plus overnight pickling) l MAKES: 1 quart
7
medium carrots (about 1¼ pounds), sliced ¼ inch thick 4 sprigs dill ¾ cup white wine vinegar ⅓ cup sugar Kosher salt 1 teaspoon dill seeds ½ teaspoon caraway seeds Coarsely ground pepper 1. Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar. 2. Make the brine: Combine the vinegar, ¾ cup water, the sugar, 2½ teaspoons salt, the dill seeds, caraway seeds and ¼ teaspoon pepper in a medium saucepan and bring to a boil. 3. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
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Fun Cooking
CAULIFLOWER Add these to a meat-andcheese plate.
PICKLED CAULIFLOWER AND RED ONION ACTIVE: 15 min l TOTAL: 25 min (plus overnight pickling) l MAKES: 1 quart
½
small head cauliflower, cut into bite-size florets 1 small red onion, sliced ¼ inch thick 1 clove garlic, thinly sliced ¾ cup red wine vinegar ¾ cup distilled white vinegar 2 tablespoons sugar Kosher salt 1 teaspoon coriander seeds 1 wide strip lemon zest 1. Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar. 2. Make the brine: Combine the red wine vinegar, distilled white vinegar, ¾ cup water, the sugar, 1½ teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. 3. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
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Fun Cooking
Piece of Cake! This easy dessert looks just like a lobster roll. PHOTOGRAPHS BY
LISA SHIN
FOOD STYLING AND DEVELOPMENT: KAREN TACK.
Tell friends you’re serving seafood for dessert, then dish out this lobster roll look-alike. The top-split bun is a toasted pound cake, and the lobster salad is strawberry ambrosia with chopped green licorice that plays the part of celery. The cakes are small, so make a few and serve them in paper baskets with gummy lemon slices. Turn the page for the how-to.
LOBSTER ROLL CAKE ACTIVE: 25 min l TOTAL: 25 min l SERVES: 6
1 1 ⅓ ½
cup coarsely chopped strawberries cup mini marshmallows cup sweetened shredded coconut cup plain Greek yogurt
½ 2 1 2
cup whipped cream pieces green apple licorice 10.75-ounce frozen pound cake, thawed gummy lemon slices
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Fun Cooking
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Whirlpool® Presents
Simply Fresher
HOW TO Make the Lobster Roll Cake
Committed to simplifying everyday things, Whirlpool® invited organization guru Julie Morgenstern to share 3 favorite food-storage tips (perfect with innovative Whirlpool® features to keep food fresher and more organized). 1
JULIE’S “LIVE SIMPLER” TIPS:
2
Combine 1 cup each chopped strawberries and mini marshmallows, ₁⁄₃ cup coconut and ½ cup each plain Greek yogurt and whipped cream in a large bowl with a rubber spatula.
Using kitchen shears, cut 2 pieces green licorice on the diagonal into small pieces. Fold into the strawberry mixture; cover and refrigerate.
1 Divide fridge into zones (for dairy, condiments, etc.) to make it easy to see and use what you have. 2 Corral dinner ingredients into one bin to speed cooking time when you get home. 3 Inventory fresh fruits and veggies on a fridge whiteboard and cross things off as you use them. No more wasted produce!
3
4
Preheat the broiler. Using a serrated knife, shave the edge off both long sides of the pound cake.
Make 2 lengthwise cuts, about an inch deep, in the top of the cake, 1 inch in from each edge.
Whirlpool’s® Flexible Storage Solutions include a Full Width Pantry Drawer, In-Door-Ice System®, and Triple Crisper System, while Accufresh® dual cooling technology provides the right humidity levels to keep foods tasting great.
5
6
Carefully pry out the middle strip. Place the rest of the cake on a baking sheet and broil, turning, until toasted on all sides.
Learn more at whirlpool.com
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Fill the opening in the cake with the strawberry mixture, mounding it on top; serve with gummy lemon slices.
Room enough for all your freshest ideas.
The Whirlpool® refrigerator, with flexible storage solutions and Accufresh® dual cooling technology, senses and adapts to set ideal humidity levels, while giving you room to keep more food fresher. Making your coolest creations simple.
whirlpool.com ®/™ ©2013 Whirlpool. All rights reserved.
Weeknight Cookıng Try Food Network Kitchens’ easy summer dinners and sides to match.
FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.
PHOTOGRAPHS BY
JOHNNY MILLER
Make a simple twist on sausage and peppers. See page 98.
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Weeknight Cooking
LOWCALORIE DINNER
RICE NOODLE–SHRIMP SALAD
PESTO CHICKEN BURGERS
ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
8 ¼ 2 3 ½ 1 2 1 1 2 2½ 1
5
ounces vermicelli rice noodles cup plus 2 teaspoons fish sauce limes (1 zested, both juiced) tablespoons vegetable oil jalapeño pepper, thinly sliced (remove seeds for less heat) tablespoon sugar cloves garlic, grated pound large shrimp, peeled and deveined romaine lettuce heart, thinly sliced medium carrots, coarsely grated cups mixed chopped herbs, such as cilantro, basil and mint cup bean sprouts
1. Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears. 2. Meanwhile, make the dressing: Whisk ¼ cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeño, sugar, half of the garlic and ½ cup water in a small bowl; set aside. 3. Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side. 4. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing. Per serving: Calories 475; Fat 13 g (Saturated 2 g); Cholesterol 172 mg; Sodium 1,938 mg; Carbohydrate 60 g; Fiber 4 g; Protein 29 g
whole-wheat hamburger buns (1 cut into pieces, 4 split open and toasted) 1¼ pounds ground chicken Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 3 tablespoons sliced almonds 2 medium tomatoes (1 whole, 1 thickly sliced) 4 cups loosely packed fresh basil (about 1 bunch) 2 tablespoons grated parmesan cheese 1 5-ounce package baby arugula Juice of ½ lemon 1. Toss the cut-up bun with 3 tablespoons water in a large bowl; set aside 1 minute. Add the chicken, ¾ teaspoon salt, and pepper to taste; mix with your hands until combined. Form into four ¾-inch-thick patties. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add the almonds and cook, stirring, until lightly toasted, about 2 minutes. Set aside 1 tablespoon almonds for the salad; transfer the rest to a blender along with the oil from the pan. Do not wipe out the skillet. 3. Increase the heat under the skillet to medium high. Add the chicken patties and cook until no longer pink, 7 to 8 minutes per side. 4. Meanwhile, add the whole tomato to the blender and process until smooth. Add the basil and ¼ teaspoon salt; pulse until almost smooth. Add the parmesan; pulse until combined. Season with salt and pepper. 5. Serve the burgers on the buns; top each with a spoonful of pesto and a tomato slice. Toss the remaining pesto with the arugula, the reserved 1 tablespoon almonds and the lemon juice; serve with the burgers. Per serving: Calories 469; Fat 25 g (Saturated 6 g); Cholesterol 99 mg; Sodium 763 mg; Carbohydrate 34 g; Fiber 6 g; Protein 31 g
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Weeknight Cooking GRILLED SAUSAGE KEBABS WITH PASTA SALAD
SUMMER VEGETABLE CHILI ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
Cooking spray 8 Italian sausage links (sweet, hot or a combination), halved crosswise 10 baby bell peppers (8 whole, 2 thinly sliced) 3 tablespoons extra-virgin olive oil Kosher salt 1 cup pennette or other small pasta 2 cups baby spinach ¼ cup pitted green olives, sliced 1 clove garlic, grated or minced 2 tablespoons chopped fresh basil Freshly ground pepper 2 tablespoons grated parmesan cheese 1. Heat a grill pan over medium heat and coat with cooking spray. Thread 2 sausage halves and 1 whole baby bell pepper onto each of 8 metal skewers. Brush the kebabs with 1 tablespoon olive oil and grill, turning as needed and covering the pan halfway through cooking, until marked all over, about 20 minutes. 2. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook as the label directs. Combine the 2 sliced baby bell peppers, the spinach, olives, garlic, basil and the remaining 2 tablespoons olive oil in a large bowl; toss to coat. Drain the pasta and immediately transfer to the bowl with the spinach mixture; toss to combine. Season with salt and pepper and top with the cheese. Serve the pasta salad with the kebabs. Per serving: Calories 493; Fat 26 g (Saturated 7 g); Cholesterol 48 mg; Sodium 944 mg; Carbohydrate 36 g; Fiber 3 g; Protein 30 g
DONE IN
30
MINUTES
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3 tablespoons vegetable oil 1 medium red onion, chopped 3 cloves garlic, chopped 2 tablespoons chili powder 2 teaspoons ground cumin 1 poblano chile pepper, seeded and diced 2 portobello mushrooms, stemmed and chopped 2 cups frozen corn (preferably fire-roasted), thawed 2 14-ounce cans no-salt-added pinto beans 1 14-ounce can no-salt-added diced tomatoes Kosher salt and freshly ground pepper Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional) 8 corn tortillas, warmed 1. Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1½ cups water and ½ teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper. 2. Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas. Per serving: Calories 504; Fat 13 g (Saturated 1 g); Cholesterol 0 mg; Sodium 421 mg; Carbohydrate 79 g; Fiber 16 g; Protein 16 g
A handful of jet fuel.
© 2013 Almond Board of California. All rights reserved.
Grab a snack that’ll give you a real boost anytime, anywhere. A handful of deliciously heart-smart California Almonds, with 6 grams of protein power, can be just the lift you need. It can even help you maintain healthy cholesterol. Learn more about the power of a handful at AlmondBoard.com
Good news about almonds and heart health Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. A handful (about 23 almonds) or one serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.
Weeknight Cooking
CRISPY TOFU WITH VEGETABLES
MIDDLE EASTERN STEAK PITAS
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
1 14-ounce block firm tofu, sliced lengthwise into 4 rectangles Kosher salt and freshly ground pepper 2 tablespoons cornstarch Grated zest of 1 lemon 2 tablespoons vegetable oil 4 scallions, chopped, white and green parts separated 1 2-inch piece ginger, peeled and thinly sliced 1 8-ounce package sliced mixed mushrooms 3 cups sliced carrots ¾ pound sugar snap peas, trimmed 3 cups frozen brown rice (or prepared brown rice)
1¼ pounds flank steak, thinly sliced against the grain 1 medium onion, thinly sliced 1 teaspoon pumpkin pie spice ¼ cup fresh lemon juice For easier 3 tablespoons extra-virgin olive oil slicing, freeze 2 cloves garlic, minced the steak for ¼ cup chopped fresh parsley and/or mint 10 minutes before Kosher salt and freshly ground pepper you start. ¼ cup tahini (sesame paste) 2 medium tomatoes, diced 3 small Persian cucumbers, peeled and chopped 4 pocketless pitas
1. Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. 2. Season the tofu with salt and pepper; rub with 1½ tablespoons cornstarch. Whisk the lemon zest, ½ cup water, ½ teaspoon salt and the remaining ½ tablespoon cornstarch in a bowl; set aside. 3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. 4. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and ¼ teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables. Per serving: Calories 429; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 188 mg; Carbohydrate 56 g; Fiber 8 g; Protein 19 g
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1. Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons chopped herbs, 1 teaspoon salt and ½ teaspoon pepper in a bowl; toss well to coat. Set aside while you prepare the salad. 2. Whisk the tahini, the remaining garlic and 2 tablespoons lemon juice, and 1 tablespoon olive oil in a separate bowl; stir in the tomatoes and cucumbers. 3. Heat a cast-iron skillet over medium-high heat until very hot. Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side. Transfer to plates. Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side. 4. Serve the steak and onion on the pitas with the cucumber salad. Top with the remaining herbs. Per serving: Calories 632; Fat 30 g (Saturated 7 g); Cholesterol 54 mg; Sodium 869 mg; Carbohydrate 49 g; Fiber 5 g; Protein 41 g
COOKING123 CREATE AUTHENTIC MEXICAN RECIPES AS EASY AS UNO, DOS, TRES
HERDEZ® Mexican Cooking Sauces Turn ordinary poultry, pork, beef and seafood into authentic Mexican dishes and take your dinner table south of the border in a flash. New HERDEZ® Mexican Cooking Sauces, from the makers of Mexico’s #1 salsa, make it easier than ever to explore the authentic flavors of Mexico—and a new world of delicious Mexican recipes.
1
TANGY & FRUITY
The Guajillo chile’s thin, deep-red flesh delivers a complex green tea flavor with slight berry overtones. Spice up seafood or chicken with HERDEZ® Red Guajillo Chile Mexican Cooking Sauce, a unique blend of vine-ripened tomatoes, a tangy finish and mild heat.
Guajillo Shrimp in Creamy Red Chile Sauce 2
tablespoons vegetable oil
½
small yellow onion, diced
1
pound large raw shrimp, peeled and deveined
1
teaspoon salt
½
teaspoon ground black pepper
1
(12-ounce) jar HERDEZ® Red Guajillo Chile
½
cup Mexican crema
2
tablespoons chopped cilantro
Mexican Cooking Sauce
In skillet, heat oil over medium-high heat. Add the yellow onion and cook 5 minutes until softened. Add shrimp and season with salt and pepper. Cook 2 to 3 minutes. Add HERDEZ® Red Guajillo Chile Mexican Cooking Sauce. Bring to simmer and cook 3 to 4 minutes or until shrimp is cooked through. Remove from heat and stir in crema and cilantro. SERVING SUGGESTION
w Chile peppers have been the heart and soul of traditional Mexican cooking for thousands of years. HERDEZ® Mexican Cooking Sauces, made with real chile peppers, infuse dishes with rich flavor and just the right amount of heat.
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COOKING123
CREATE AUTHENTIC MEXICAN RECIPES
2
VIBRANT & ZESTY The tart green tomatillo is a staple ingredient in Mexican cuisine. Add complex flavor and medium heat to pork, chicken or shrimp with HERDEZ® Tomatillo Verde Mexican Cooking Sauce’s vibrant blend of tomatillos, chiles and a hint of cilantro.
SERVING SUGGESTION
Pork Ribs in Tomatillo Verde
g TRY A TWIST
1
½
teaspoon black pepper
Mexican Cooking Sauce
1
tablespoon canola oil
2
cloves garlic
1
small yellow onion, sliced
2
teaspoons chicken bouillon
1
jalapeño pepper, seeded and diced
1¼ cups water, divided
1
poblano pepper, julienned
1½ pounds boneless pork ribs, cubed
¼
cup coarsely chopped cilantro
½
Try grilling the pork, then slice and simmer in the sauce. Top with toasted pepitas (pumpkin seeds) or queso fresco, a white, mild, fresh Mexican cheese.
(12-ounce) jar HERDEZ® Tomatillo Verde
teaspoon salt
In a blender or food processor, puree HERDEZ® Tomatillo Verde Mexican Cooking Sauce, garlic, chicken bouillon and ¼ cup water. Season pork with salt and pepper and place in medium saucepan with remaining water. Bring to boil over medium high heat. Reduce heat to simmer and cook 10 minutes or until water evaporates. Add oil and brown meat evenly. Add onion, jalapeño and poblano peppers and cook 1 minute. Stir in sauce. Cover. Simmer 30 minutes. Sprinkle with chopped cilantro.
PERFECTO WITH BEEF Named for its dark, wrinkled skin, the Pasilla chile is rich in flavor, yet mild in heat. Top a grilled steak or simmer a traditional Beef Barbacoa with HERDEZ® Roasted Pasilla Chile Sauce, a perfect smoky blend with tomatoes, onions, garlic and just a touch of spiciness. SERVING SUGGESTION
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RICH & SPICY The distinctive smokiness of the chipotle or smoke-dried jalapeño pepper is the foundation of the Mexican cocina. Add this authentic, warm flavor to all kinds of dishes with versatile HERDEZ® Traditional Chipotle Mexican Cooking Sauce’s combination of smoky kick with the sweet tang of tomato, onion and vinegar.
Chicken in Creamy Chipotle Sauce 1
tablespoon vegetable oil
½
small yellow onion, sliced
1
fresh poblano chile, sliced strips
4
boneless, skinless chicken breasts (about 1½ pounds),
½
teaspoon salt
¼
teaspoon ground black pepper
1
(12-ounce) jar HERDEZ® Traditional Chipotle
½
cup sour cream
cut into ½-inch strips
SERVING SUGGESTION
Mexican Cooking Sauce
In large skillet, heat oil over medium-high heat. Add the onion and poblano chile; cook 5 minutes or until softened. Season chicken with
f SWITCH IT UP
salt and pepper and add to skillet. Cook 5 minutes or until golden brown. Add HERDEZ® Traditional Chipotle Mexican Cooking Sauce and simmer 7 minutes. Stir in sour cream. Return to simmer.
Add 5 ounces chopped bittersweet or Mexican chocolate for an easy mole sauce and top with crème fraîche.
FOR MORE AUTHENTIC MEXICAN RECIPES, GO TO HERDEZCOOKINGSAUCES.COM.
serving suggestion
Scan for HERDEZ® Mexican Cooking Sauce recipes.
Authentically Mexican. Remarkably easy. New HERDEZ® Mexican Cooking Sauces. Creating authentic Mexican recipes is simple and quick. HERDEZCookingSauces.com
©2013 Copyright MegaMex Foods, LLC
TheSCOOP PROMOTION
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Crest Pro-Health Want to ace your next dental checkup? Crest Pro-Health products protect all the areas dentists check most, so you can take your oral care from good to Pro.
SMIRNOFF Sorbet Light™ SMIRNOFF Sorbet Light™ is a lower-calorie line of light, cool and refreshing-tasting vodka specialties infused with natural flavors. Available in three new flavors— Raspberry Pomegranate, Mango Passion Fruit and Lemon. Please Drink Responsibly. Made With Smirnoff Vodka Infused With Natural Flavors. 30% Alc/Vol. ©2013 The Smirnoff Co., Norwalk, CT. Per 1.5 oz serving: Calories 78, Carbohydrates 1.3g, Fat 0g, Protein 0g 25% FEWER CALORIES THAN THE LEADING DESSERT-INSPIRED VODKA
Crunch into Delicious California Almonds
Louisiana “Pick Your Passion”
Looking for a snack packed with flavor, crunch and nutrition? Just grab a handful of delicious, irresistible California Almonds. Their hearty crunch can help satisfy any craving. Whip up some sweet, salty or spicy almonds to store in your car, gym bag and desk drawer. Crunch when hunger strikes, or use a handful to power up other snack foods like yogurt and fruit—the possibilities are endless. Visit AlmondBoard.com to discover more snacking tips, nutrition information, recipes and so much more.
Carol Dziuba, winner of the “Put Your Passion on Your Plate” Sweepstakes, recently enjoyed a grand prize family getaway to Baton Rouge, Louisiana. First stop, a VIP tour of Tony’s Seafood Market and Louisiana Fish Fry Products, sampling a bounty of Louisiana seafood. Then off to Viking Cooking School Outdoors, where the Dziubas prepared Louisiana favorites like seafood gumbo, cajun red beans and crawfish pies while overlooking the Mississippi River.
Weeknight Cooking
LOWCALORIE DINNER
CHILI-RUBBED TURKEY CUTLETS WITH BLACK-EYED PEAS
CHICKEN-ZUCCHINI CHILAQUILES ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
¾ teaspoon chili powder or Cajun seasoning Juice of 1 lime 4 turkey cutlets (about 1¼ pounds) 1 cup Israeli couscous or other small pasta 3 tablespoons extra-virgin olive oil 1 ear of corn, kernels removed (or ¾ cup thawed frozen corn) 1 cup frozen black-eyed peas, thawed 1 stalk celery, finely chopped ¾ cup cherry tomatoes, halved 2 scallions, thinly sliced 2 tablespoons chopped fresh parsley or basil Kosher salt and freshly ground pepper 1. Combine the chili powder and lime juice in a medium bowl. Add the turkey and turn to coat; let marinate 10 minutes. 2. Bring a medium saucepan of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes; drain. 3. Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the tomatoes, scallions, parsley, ½ teaspoon salt, and pepper to taste and cook until warmed through, about 2 more minutes; transfer to a large bowl. Add the couscous to the bowl along with 1 tablespoon olive oil, and salt and pepper to taste; toss. 4. Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat over medium-high heat. Add the turkey and cook until browned, about 3 minutes per side; add salt and pepper. Serve with the couscous. Per serving: Calories 470; Fat 12 g (Saturated 2 g); Cholesterol 56 mg; Sodium 396 mg; Carbohydrate 45 g; Fiber 6 g; Protein 44 g
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½ 15 1
cup vegetable oil corn tortillas, quartered small zucchini, cut into ½-inch pieces 2 cups shredded rotisserie chicken 1 cup tomatillo salsa ½ cup chopped fresh cilantro, plus more for topping 1 cup shredded mozzarella or Mexican cheese blend Sliced radishes and chopped red onion, for topping
Chilaquiles is a popular Mexican dish of fried sliced tortillas layered with cheese and other ingredients.
1. Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. 2. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, ¾ cup water and the cilantro; bring to a simmer and cook 2 minutes. 3. Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square baking dish. Top with about half of the chicken mixture and ½ cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro. Per serving: Calories 821; Fat 49 g (Saturated 10 g); Cholesterol 128 mg; Sodium 975 mg; Carbohydrate 59 g; Fiber 4 g; Protein 39 g
ROASTED VEGETABLE PASTA
CAJUN SLOW-COOKER PULLED PORK
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 20 min l TOTAL: 30 min (plus 8-hr slow cooking) l SERVES: 8
Kosher salt 2 small zucchini, halved lengthwise and sliced ½ inch thick 1 bunch asparagus, trimmed and cut into 2-inch pieces 3 tablespoons extra-virgin olive oil Freshly ground pepper 1 small onion, diced 2 cloves garlic, thinly sliced 1 28-ounce can diced tomatoes ½ cup grated pecorino romano or parmesan cheese, plus more for topping 9 ounces fresh linguine ½ cup chopped fresh basil
½ cup apple cider vinegar ⅓ cup ketchup ¼ cup plus 2 tablespoons Creole or spicy brown mustard 1 tablespoon molasses 2 tablespoons packed light brown sugar Try this 2 teaspoons paprika sandwich with Kosher salt and freshly ground pepper Southwestern 1 3-to-4-pound boneless pork shoulder corn slaw, like we 2 links andouille sausage did on our cover. ⅓ cup mayonnaise See No. 41 of the 8 soft sesame buns booklet on Pickle slices and potato chips, for serving page 152.
1. Preheat the oven to 425˚. Bring a large pot of salted water to a boil. 2. Meanwhile, toss the zucchini and asparagus with 1½ tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. 3. Heat the remaining 1½ tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. 4. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve ½ cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
1. Whisk 1½ cups water, the vinegar, ketchup, ¼ cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. 2. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and ½ teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. 3. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. 4. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. 5. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.
Per serving: Calories 456; Fat 17 g (Saturated 5 g); Cholesterol 15 mg; Sodium 341 mg; Carbohydrate 60 g; Fiber 6 g; Protein 18 g
Per serving: Calories 533; Fat 29 g (Saturated 9 g); Cholesterol 157 mg; Sodium 1,094 mg; Carbohydrate 23 g; Fiber 1 g; Protein 43 g
COVER RECIPE!
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PHOTO, LEFT: CHRISTOPHER TESTANI.
Weeknight Cooking
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No time to cook? No problem!
Get Grilling with Potatoes!
Sometimes even the Barefoot Contessa doesn’t have time to make dinner! For my new Barefoot Contessa Sauté Dinners for Two, we’ve peeled, chopped, seared and simmered all the freshest ingredients for a delicious meal you sauté to perfection in about 10 minutes. Easy enough to cook for your family, delicious enough to serve to company. How easy is that? Available in your grocer’s freezer.
From thick potato planks, skewered potato chunks to flame-licked fingerlings in a zesty rub, potatoes are a summer side you can feel good about eating. Naturally fat-, sodium- and cholesterolfree, a medium-size potato (5.3 ounces) provides 45 percent of your daily value of vitamin C and more potassium than a banana. For a chance to win a grilling prize package, enter the Ultimate Summer Grilling Sweeps at foodnetmag.com. No purchase necessary to enter or win. Sponsored by Hearst Communications, Inc. The Ultimate Summer Grilling Sweepstakes starts on April 10, 2013, at 12:01 AM (ET) through May 21, 201,3 at 11:59 PM (ET). Enter for a chance to win on foodnetmag.com. Odds of winning will depend upon the total number of eligible entries received. Must be 18 years or older and a legal resident of the 50 United States, District of Columbia or Canada. Void in Puerto Rico, the Province of Quebec and where prohibited by law. Sweepstakes subject to complete official rules available at foodnetmag.com.
Weeknight Cooking
LOWCALORIE DINNER
CHICKEN AND CHORIZO RICE ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
BROILED SALMON WITH TOMATO CREAM SAUCE ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
1. Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. 2. Season the chicken with ¼ teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. 3. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges. Per serving: Calories 985; Fat 41 g (Saturated 11 g); Cholesterol 207 mg; Sodium 1311 mg; Carbohydrate 89 g; Fiber 4 g; Protein 61 g
1½ cups frozen lima beans 1½ cups frozen peas Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 1 tablespoon chopped fresh parsley 4 6-ounce center-cut salmon fillets (preferably wild) 1 medium shallot, minced 2 tablespoons white wine vinegar 2 tablespoons tomato paste ¼ cup heavy cream 1 tablespoon chopped fresh tarragon, parsley or dill 1. Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, ¼ teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat. 2. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes. 3. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and ¾ cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle over the salmon and serve with the bean mixture. Per serving: Calories 483; Fat 23 g (Saturated 9 g); Cholesterol 143 mg; Sodium 413 mg; Carbohydrate 21 g; Fiber 6 g; Protein 45 g
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¼ cup extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 4 skinless, boneless chicken thighs (about 1½ pounds) Kosher salt and freshly ground pepper 1½ cups sliced dried chorizo (about 7 ounces) 3 tablespoons tomato paste 2 cups converted rice 3 tablespoons capers packed in brine 3½ cups fat-free low-sodium chicken broth 1 cup frozen peas Lemon wedges, for serving
7PUUHJSL-VVKZ.YV\W33*
Weeknight Cooking
Easy Sides
MUSHROOM-PECORINO SALAD HERB-STUFFED ZUCCHINI Split 2 medium zucchini and scoop out the seeds; season with salt. Combine ⅓ cup panko breadcrumbs, 1 chopped tomato, ¼ cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425˚, 25 to 30 minutes.
Soak ¼ cup thinly sliced red onion in cold water; set aside. Whisk 2 tablespoons white wine vinegar with 1 small minced garlic clove, 1 teaspoon dijon mustard and a pinch of sugar; gradually whisk in ¼ cup olive oil. Toss with 1 pound thinly sliced white mushrooms and ½ cup chopped parsley. Drain the onion; add to the mushrooms along with ½ cup shaved pecorino. Season with salt and pepper and toss. Drizzle with olive oil and top with more cheese.
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TOMATO-GINGER COUSCOUS
WILTED GREENS WITH BACON
Puree 2 tomatoes, 2 tablespoons each tomato paste and water, 1 tablespoon red wine vinegar, a 2-inch piece of peeled ginger, 1 garlic clove, ¾ teaspoon kosher salt and ¼ teaspoon ground turmeric. Heat 2 tablespoons olive oil in a skillet over medium heat; add the puree and cook, stirring, until thickened to a paste, 12 minutes. Add 1 cup water and bring to a simmer. Remove from the heat and stir in 1 cup couscous; cover and let sit 10 minutes. Fluff with a fork, season with salt and top with chopped cilantro.
Trim and chop 2 bunches dandelion greens, watercress or baby kale. Cook 3 slices chopped bacon until crisp; transfer to paper towels using a slotted spoon. Add 1 each sliced garlic clove and shallot to the drippings; cook, stirring, 1 minute. Add 3 tablespoons cider vinegar and 1 tablespoon sugar; stir until dissolved. Add the greens in batches, tossing to wilt. Season with salt and pepper; top with the bacon.
Weeknight Cooking
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Hot Tips from Food Network Kitchens’ Katherine Alford:
Grate your garlic. If you’re using raw garlic in a dish, grate the cloves on a fine grater. It’s much faster than mincing, and you’ll end up with a mix of garlic juice and tiny bits of the clove that distribute evenly in salsas, dressings and other uncooked dishes. Best of all, you won’t have to worry about biting into a big chunk.
> 3
Buy frozen brown rice. One of our favorite new supermarket finds is frozen brown rice. It’s fully cooked and ready to use: You can add it straight from the freezer to soups, stews and stir-fries and save about 45 minutes of cooking g time. me.
Don’t let extra burger buns go to waste: Use them as a binder for chicken or veggie burgers, meatloaf or meatballs. For the burgers on page 96, we tore up a bun and mixed it with water to make a panade, a mixture of liquid and starch that holds ingredients together. Use this trick for any recipe that calls for breadcrumbs as a binder.
Fire up the broiler. Broiling is a great hands-off way to cook fish: You’ll get a nice caramelized crust on top, and you won’t need to flip the fillets. (Check out the salmon on page 112.) Be sure to preheat the broiler first, then cook the fish for 6 to 8 minutes per inch of thickness. If you line the pan with foil, cleanup is super easy.
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GRATED GARLIC, FROZEN BROWN RICE POUCH AND HAMBURGER BUNS: JULIA CAWLEY/STUDIO D.
Use up those those buns. b uns.
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kabob better.
Let’s grill... Sweet Apple Chicken Sausage Kabobs All natural chicken sausage and meatballs. Find them fresh in the refrigerated section.
INGREDIENTS
INSTRUCTIONS
1-12 oz pkg al fresco Sweet Apple Chicken Sausage 1/2 cup Fresh pineapple 1/2 cup Red onion 1/2 cup Green bell pepper 1/2 cup Orange bell pepper 1 cup Grape tomatoes 1/2 tsp Salt 1/2 tsp Pepper Cooking spray 4-6 Skewers
Pre-heat grill to medium-high. Slice Sweet Apple Chicken Sausage on bias 1” thick. Cut pineapple, onion, and peppers into 1” chunks. Avoid crowding, thread the chicken sausage, pineapple, onion, peppers, and tomato, alternating each ingredient, onto each skewer. Lightly coat with cooking spray and season with salt and pepper.
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Weekend Cooking Throw a summer party with new menus from Food Network Kitchens.
FOOD STYLING: SUSAN SPUNGEN; PROP STYLING: PAIGE HICKS.
PHOTOGRAPHS BY CON
POULOS
Pack individual banana puddings for a picnic. See page 129.
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Weekend Cooking
Father’s Day
Barbecue
Start grilling the foilpacket shallots while the steaks come to room temperature.
● Strip Steak with Spiced Salt ● Foil-Packet Shallots
● Boozy Cherry-Chocolate Pies ● Paired Drinks
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STRIP STEAK WITH SPICED SALT ACTIVE: 50 min l TOTAL: 1 hr 20 min l SERVES: 4 to 6
Flaky sea salt or kosher salt 1 tablespoon coriander seeds 1 tablespoon black peppercorns 2 teaspoons paprika 2 teaspoons red pepper flakes
1 1 4
teaspoon dill seeds clove garlic, minced boneless New York strip steaks (12 to 14 ounces each) Extra-virgin olive oil, for brushing 1 pound small tomatoes
1. Preheat the oven to 250˚. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.) 2. Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with ½ teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside. 3. Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90˚ and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes. 4. Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.
WINE AND BEER PHOTOS: BEN GOLDSTEIN/STUDIO D. BOURBON: GABE PALMER/ALAMY. DRINK PAIRINGS: RUPA BHATTACHARYA.
FOIL-PACKET SHALLOTS
Toss 1 pound small shallots, 1 tablespoon sugar, 2 tablespoons each chopped parsley and chives, and salt and pepper on a large piece of foil. Dot with butter and drizzle with red wine vinegar. Tightly seal into a flat packet; grill over indirect heat, flipping once, 45 minutes.
WHAT TO DRINK Pour Dad a drink with his steak: Choose from wine, beer or liquor.
BOOZY CHERRY-CHOCOLATE PIES ACTIVE: 40 min l TOTAL: 2 hr 10 min l SERVES: 6
¾ cup turbinado sugar, plus more for sprinkling ½ cup light rum 1 tablespoon vanilla extract ½ teaspoon grated orange zest Kosher salt 3 pounds Bing cherries, pitted and halved 3 tablespoons cornstarch Cooking spray 6 tablespoons cold unsalted butter, cut into pieces 1½ ounces semisweet chocolate, chopped (about ¼ cup) All-purpose flour, for dusting 1½ 14-ounce packages refrigerated piecrust dough (3 pieces) Heavy cream, for brushing Vanilla ice cream, for serving 1. Whisk the sugar, rum, vanilla, orange zest and ¼ teaspoon salt in a large bowl until the sugar dissolves. Add the cherries and cornstarch and toss; set aside until juicy, about 30 minutes. 2. Line a baking sheet with foil and coat with cooking spray. Place six 5-to-6-inch ceramic tart dishes on the prepared pan. Add ¾ cup cherries to each dish using a slotted spoon; top each with 1 tablespoon butter and 2 teaspoons chocolate. Transfer the remaining cherry mixture to a saucepan; add ½ cup water and simmer over medium heat, stirring occasionally, until thickened, 5 to 7 minutes. Divide among the dishes; cool completely. 3. Dust a surface with flour. Using a paring knife, cut out 6 circles from the piecrust, ½ inch bigger than the tart dishes (use the dishes as a guide). Place on another baking sheet; chill until ready to bake. 4. Position a rack in the lower third of the oven and preheat to 375˚. Top each dish with a piece of dough, pressing the edge against the dish to seal; pierce several times with a knife. Bake 45 minutes, then brush each pie with heavy cream and sprinkle with sugar. Continue baking until golden, about 15 more minutes. Serve with ice cream.
> Cabernet Sauvignon These reds are a classic match for steak: They’re ripe and juicy.
> Brown Ale If Dad is a beer drinker, go with one of these malty, refreshing brews.
> Bourbon The vanilla notes in bourbon taste great with steak. Serve it on the rocks.
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Weekend Cooking
Beach House Lunch
These crab cakes cook under the broiler, so you can make them all at once.
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● Crab Cake Sliders ● Crudités with Olive Butter ● Spiked Arnold Palmers
CRAB CAKE SLIDERS ACTIVE: 40 min l TOTAL: 1 hr 50 min l MAKES: 15 sliders
18 mini potato buns ½ cup plus 2 tablespoons mayonnaise 2 tablespoons unsalted butter, melted, plus more for brushing 1 large egg 1 teaspoon Old Bay Seasoning 1 teaspoon Worcestershire sauce 1 teaspoon yellow mustard Kosher salt 1 pound lump crabmeat, picked through 10 strips bacon Finely grated zest of 1 lemon Freshly ground pepper Diced red onion, sliced tomatoes and lettuce leaves, for topping Pickles, for serving (optional) 1. Prepare the crab cakes: Tear 3 buns into small pieces to make about ¾ cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and ¼ teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight. 2. Meanwhile, preheat the oven to 350˚. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel–lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining ½ cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper. 3. Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes. 4. Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.
CRUDITÉS WITH OLIVE BUTTER
Mix 1 tablespoon minced kalamata olives and 1 stick softened butter in a small bowl; sprinkle with sea salt. Serve with sugar snap peas, baby carrots and halved radishes for dipping.
SPIKED ARNOLD PALMERS MAKES: 6 drinks
8 orange pekoe tea bags 1 cup sugar 1 cup fresh lemon juice (from 6 to 8 lemons), plus lemon slices for serving 1½ cups vodka Fresh mint leaves, for serving 1. Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water; let steep 10 minutes, then remove the tea bags. Pour about half of the tea into ice cube trays and freeze until firm, about 3 hours. Refrigerate the remaining tea. 2. Combine the sugar and 1 cup water in a saucepan; simmer over medium-low heat, stirring, until the sugar dissolves. Remove from the heat and let cool completely. 3. Stir 1 cup of the sugar syrup, the lemon juice, 5 cups cold water and the vodka into the chilled tea, then add the tea ice cubes. Pour into glasses; serve with lemon slices and mint leaves.
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Weekend Cooking
Asian Cookout ● Cumin-Chile Pork Kebabs
● Cold Peanut-Sesame Noodles ● Spicy Cilantro-Scallion Salad ● Paired Drinks
This cilantro salad is a typical Chinese side. Use whole sprigs— stems and all.
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CUMIN-CHILE PORK KEBABS ACTIVE: 40 min l TOTAL: 1 hr l SERVES: 6
2 tablespoons cumin seeds 4 scallions (3 roughly chopped, 1 thinly sliced) 1 jalapeño pepper, roughly chopped (remove seeds for less heat) 1 2-inch piece ginger, peeled and roughly chopped 1 clove garlic, roughly chopped 3 tablespoons vegetable oil, plus more for brushing 1 tablespoon packed light brown sugar ¼ cup plus 2 teaspoons soy sauce 1 teaspoon Chinese five-spice powder Kosher salt and freshly ground pepper 2 pork tenderloins (about 1½ pounds total), trimmed and cut into 1½-to-2-inch pieces ¼ cup rice vinegar (not seasoned) 1 teaspoon toasted sesame oil 1. Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate. 2. Combine the 3 chopped scallions, the jalapeño, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, ¾ teaspoon salt and ½ teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly. 3. Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour. 4. Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining ¼ cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside. 5. Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.
COLD PEANUT-SESAME NOODLES ACTIVE: 25 min l TOTAL: 1 hr 25 min l SERVES: 6
Kosher salt 12 ounces flat Chinese egg noodles ¾ cup strong brewed green tea ⅓ cup natural peanut butter ¼ cup soy sauce ¼ cup rice vinegar (not seasoned) 3 tablespoons packed light brown sugar
¼ 2
cup roasted peanut oil tablespoons toasted sesame seeds, plus more for topping 1 teaspoon chili-garlic sauce 1 teaspoon toasted sesame oil 1 1-inch piece ginger, peeled 1 small clove garlic 2 carrots, finely grated Chopped fresh cilantro and peanuts, for topping
1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. 2. Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and ¼ teaspoon salt; process until smooth. 3. Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
SPICY CILANTRO-SCALLION SALAD
Quarter the white parts of 4 scallions lengthwise; thinly slice the green parts. Soak the scallion whites in cold water, 15 minutes; drain. Whisk 2 tablespoons rice vinegar, 1 minced garlic clove, 1 teaspoon each sesame oil, chili oil and kosher salt, and ½ teaspoon sugar. Toss with the scallions (white and green parts), 2 bunches cilantro (leaves and tender stems), 1 thinly sliced serrano chile and 1 English cucumber (cut into thin strips). WHAT TO DRINK This chile-packed menu calls for cold white wine or beer. Take your pick.
> German Riesling These sweet honey-flavored whites offset the heat of the kebabs.
> Austrian Gewürztraminer These slightly spiced whites pair well with all the chiles in the meal.
JUNE 2013
> India Pale Ale These crisp, hoppy beers are great palate cleansers.
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Weekend Cooking
Summer
Picnic ● Roast Chicken Salad Sandwiches ● Endive-Tomato Salad ● Banana Muffin Pudding
If you’re short on time, use rotisserie chicken for the sandwiches. But don’t skip the homemade mayo: It makes the dish!
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ROAST CHICKEN SALAD SANDWICHES ACTIVE: 40 min l TOTAL: 2 hr l SERVES: 6
FOR THE CHICKEN 1 4-pound chicken Kosher salt and freshly ground black pepper ½ lemon 3 sprigs parsley or tarragon FOR THE MAYONNAISE 2 large egg yolks 1 tablespoon fresh lemon juice 1 tablespoon dijon mustard ¾ cup vegetable oil ⅛ teaspoon cayenne pepper Kosher salt
FOR THE SALAD 2 stalks celery, diced, plus 2 tablespoons chopped leaves 1 medium shallot, finely chopped 3 tablespoons finely chopped fresh parsley 3 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon Kosher salt and freshly ground black pepper Fresh lemon juice, to taste 2 baguettes, split open Potato chips, for serving (optional)
1. Roast the chicken: Preheat the oven to 450˚. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper. Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish. Roast until golden brown all over and a thermometer inserted into the thickest part of the thigh registers 170˚, about 1 hour, 10 minutes. Transfer to a cutting board and let cool slightly. Remove and discard the skin, then pull the meat off the bones and chop or tear into bite-size pieces; refrigerate, covered, until ready to use. 2. Make the mayonnaise: Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Cook, whisking constantly, until hot, about 2 minutes. Remove the bowl from the pan and gradually drizzle in the vegetable oil, whisking until thick and creamy. Whisk in 1 tablespoon water, the cayenne and ½ teaspoon salt. 3. Make the salad: Add the celery and leaves, the shallot, parsley, chives, tarragon and chicken to the prepared mayonnaise. Add salt, pepper and lemon juice to taste. Pull out some of the bread from the inside of the baguettes, then stuff with the chicken salad. Cut into sandwiches; serve with potato chips.
ENDIVE-TOMATO SALAD
Whisk 1 teaspoon dijon mustard, ½ teaspoon kosher salt, 2 tablespoons white wine vinegar, 1 tablespoon hazelnut oil and 3 tablespoons olive oil in a large bowl. Add 1 pint halved cherry tomatoes, 3 chopped endives and 4 chopped cucumbers; season with salt and pepper and toss. Top with chopped toasted hazelnuts.
BANANA MUFFIN PUDDING ACTIVE: 20 min l TOTAL: 2 hr 30 min l SERVES: 6
3 cups whole milk 4 large egg yolks ¼ cup cornstarch ½ cup sugar Pinch of salt 2 tablespoons unsalted butter
2 3 2
teaspoons vanilla extract large banana-nut muffins, cut into ¾-inch-thick slices bananas, cut into ¼-inch-thick slices
1. Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth. 2. Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart soufflé dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.
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HAVE A WATERMELON EATING CONTEST.
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GOODLIFEEATS.COM OWNER AND BLOGGER KATIE GOODMAN:
For simple “hors d’oeuvres,” cut Sweet Freedom® Ice Cream Sandwiches into bite-size pieces, add fruit for a splash of color and serve with toothpicks.
10
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TOPPED WITH PEANUTS AND CHOCOLATE SAUCE, NO-SUGAR-ADDED SWEET FREEDOM® SNACK SIZE VANILLA ICE CREAM CONES ARE THE PERFECT ANYTIME INDULGENCE.
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LOOK FOR ANOTHER EDITION OF SUMMER INDULGENCES IN THE JULY/AUGUST ISSUE.
Before you head outside, make sure all your toppings are ready to go: The pizzas cook quickly.
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Weekend Cooking
Try this at home:
Grilled Pizza Anne Burrell shows us how to make rustic pizzas, right out back. PHOTOGRAPHS BY
STEVE GIRALT
GRILLED PIZZETTAS ACTIVE: 45 min l TOTAL: 1 hr 45 min l MAKES: 6 mini crusts (each topping recipe makes enough for 6 pizzas)
FOR THE DOUGH 1½ teaspoons active dry yeast ½ teaspoon sugar 1½ cups all-purpose flour, plus more for dusting ½ teaspoon salt 2 tablespoons extra-virgin olive oil, plus more for brushing
FOR PROSCIUTTOARUGULA TOPPING 5 to 6 Fresno chile peppers, roughly chopped 1½ cups extra-virgin olive oil, plus more for brushing 8 ounces parmigianoreggiano cheese, shaved with a peeler 4 ounces thinly sliced prosciutto 6 large eggs (optional) 2 cups baby arugula
FOR PUTTANESCA TOPPING 2 plum tomatoes, diced ¼ cup pitted gaeta olives, sliced 2 tablespoons capers, drained Pinch of red pepper flakes Kosher salt Extra-virgin olive oil, for drizzling 8 ounces taleggio cheese, chopped Chopped chives, for topping
FOOD STYLING: CYD RAFTUS MCDOWELL; HAIR AND MAKEUP: SHERI TERRY.
1. Make the dough.
Fill a liquid measuring cup or small bowl with ½ cup warm (not hot) water. Add the yeast and sugar and stir with a fork; let sit 15 minutes. The top of the water will bubble and it will smell very yeasty—this is what you want!
Combine the flour and salt in a large bowl. Make a well in the center of the flour and pour in the olive oil and the yeast mixture.
Using a fork, gradually stir the flour into the yeast mixture until mostly combined, then mix with your hands to bring the dough together. Turn out onto a clean surface.
Knead the dough until smooth, dusting with flour as needed. Lightly oil a bowl; add the dough, cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
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Weekend Cooking 2. Prep the toppings. 2
For prosciutto-arugula pizzas, make the chile oil: Bring the chiles and olive oil to a simmer; remove from the heat and let steep 1 hour. (This makes extra oil; store in a sealed container for up to 1 week.)
3. Preheat the grill. For puttanesca pizzas, make the topping: Mix the tomatoes, olives, capers and red pepper flakes in a bowl; add salt and drizzle with olive oil.
❛❛
I like my pizza thin and crunchy—like a cracker. For a thicker, puffier crust, roll out the dough and let it rise again.” 4. Roll out the dough.
Turn the dough out onto a floured surface and divide into 6 equal pieces. Roll each piece into a ball.
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Preheat a grill to medium high (you don’t want it to be too hot or the crusts will burn before the cheese melts). Brush the grill to remove any crud.
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Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
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For cracker-thin crusts, use your hands to gently stretch the dough even more.
Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).
Scan the code and see more chop ideas!
PorkBeInspired.com
Weekend Cooking 5. Grill the crusts.
Oil the grill (Anne uses a rolled-up towel and tongs), then carefully add a few pieces of dough.
Grill until the top is bubbly and the bottom is marked, about 2 minutes.
Flip with tongs and grill until just marked on the other side. Remove from the grill and transfer to baking sheets; repeat with the remaining dough.
6. Add the toppings. Working on the baking sheets, top the crusts with parmigiano and prosciutto, or top with taleggio and the puttanesca mixture; return to the grill. Crack an egg directly onto each prosciutto pizza, if you want. Cover the grill and cook until the cheese melts and the eggs are set, 2 to 3 minutes.
“These toppings are just suggestions,” Anne says. “Get as nutty as you want!”
7. Finish the pizzas 7 pizzas. Remove from the grill and top the prosciutto pizzas with arugula; drizzle with the prepared chile oil. Top the puttanesca pizzas with chives.
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Unwrap the zesty side of Potat
es.
© 2013 United States Potato Board. All rights reserved.
Discover new ways to bring vegetable goodness to the table in 30 minutes or less. Visit potatogoodness.com
Grilled Potato Bake
Veggie-friendly play date.
Party Time Chill out with a sangria float. Then, try Trisha Yearwood’s low-country boil and see how Bobby Flay grills chicken. PHOTOGRAPH BY
KANG KIM
Float This Idea
STYLING: KAREN EVANS.
Try a new take on sangria this summer: sparkling red wine poured over fruit sorbet. You can prepare it in about 30 seconds—no fruit chopping required. For these, we paired lambrusco (sparkling Italian red wine) with scoops of lemon, peach and orange sorbets. Try your own flavor combo, or just drink the lambrusco by itself: It’s the perfect wine for a cookout.
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Trisha Yearwood and her husband, Garth Brooks, have sold a combined 79 million albums and won five Grammys between them, so you could call them serious entertainers. It’s a little ironic, then, that they hate to entertain. “Everyone will come by, but we don’t really entertain,” Trisha says, wincing at the word. For years, the star, who hosts Trisha’s Southern Kitchen on Food Network, would serve basic ribs and beans at her cookouts. Then her sister Beth suggested a dish Trisha knew only from the movie Steel Magnolias: a low-country boil. Trisha now loves this relaxed meal—a one-pot combo of seafood and sausage—in part because there are no dishes to wash: You serve the food on a table covered with newspaper. “Eating off the table feels like you’re doing something you aren’t supposed to be doing,” she says. She shared her simple menu so you can try it yourself.
Home DOWN
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FO FOO FOOD OOD O OO O OD D NETWORK N E WORK NE NET K MAGAZINE MA M AG A GA AZ ZIIN Z I NE NE
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MONTH M MO ON O N NT T H 201 2 2013 3
PORTRAIT: MELANIE DUNEA; WARDROBE: LINDSEY STEEDE AND KATIE MACO; HAIR AND MAKEUP: RENEE PARENTEAU. FOOD PHOTOS: ANNA WILLIAMS; FOOD STYLING: SUSAN SPUNGEN; PROP STYLING: MARCUS HAY.
Trisha Yearwood invites us over for a low-country boil.
Trisha usually cooks this outside in a massive pot over a gas cooker. You’ll need to use two pots on the stove.
LOW-COUNTRY BOIL ½
ACTIVE: 35 min l TOTAL: 50 min l SERVES: 8 to 10
cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain’s) 4 pounds medium red potatoes 2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large 2½ pounds cured, smoked pork sausage links, cut into 3-inch pieces 8 ears of corn, cut in half 4 pounds medium shrimp
1. Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done. 2. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.
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LETTUCE WEDGES WITH BLUE CHEESE DRESSING ACTIVE: 15 min l TOTAL: 15 min (plus chilling) l SERVES: 8
Juice of 1 large lemon 1 cup mayonnaise 1 cup buttermilk ½ cup sour cream 1½ teaspoons garlic powder 1½ teaspoons onion powder 6 ounces blue cheese, crumbled (about 1½ cups) 2 heads iceberg lettuce 10 slices bacon, cooked and crumbled 1 medium tomato, finely diced Freshly ground pepper 1. In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving. 2. Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.
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WATERMELON SALSA
ACTIVE: 15 min l TOTAL: 15 min l MAKES: 3 cups
1½ teaspoons lime zest (from about 1 lime) ¼ cup fresh lime juice (from about 3 limes) 1 tablespoon sugar Freshly ground pepper 3 cups seeded and finely chopped watermelon 1 cucumber, peeled, seeded and diced 1 mango, peeled and diced 1 jalapeño pepper, seeded and minced 1 small red onion, finely chopped 8 fresh basil leaves, finely chopped ½ teaspoon garlic salt Tortilla or pita chips, for serving
1. Stir together the lime zest, lime juice, sugar and ¾ teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeño, onion and basil and toss gently. Chill the salsa until ready to serve. 2. Add the garlic salt just before serving. Serve with chips.
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FOR THE CRUST 1½ cups fine graham cracker crumbs ¼ cup sugar ¼ cup (½ stick) unsalted butter, melted FOR THE FILLING 1 14-ounce can sweetened condensed milk ½ cup fresh lemon juice (from about 2 large lemons) 1 teaspoon grated lemon zest 3 large egg yolks (whites reserved for the meringue) FOR THE MERINGUE 3 large egg whites, at room temperature ¼ teaspoon cream of tartar ⅓ cup sugar
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ACTIVE: 20 min l TOTAL: 55 min (plus chilling) l SERVES: 10
1. Preheat the oven to 350˚. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside. 2. Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. 3. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. 4. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it’s baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.
The new season of Trisha’s Southern Kitchen premieres Saturday, May 25, at 10:30 a.m. ET.
RECIPES FROM HOME COOKING WITH TRISHA YEARWOOD. COPYRIGHT © 2010 BY TRISHA YEARWOOD. BY ARRANGEMENT WITH CLARKSON POTTER/PUBLISHERS, A DIVISION OF RANDOM HOUSE, INC.
MAGIC LEMON MERINGUE PIE
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Playing Chicken In his new book, Bobby Flay puts chicken in its rightful place: on the grill. PHOTOGRAPHS BY
”A buttermilk bath does wonders for grilled chicken.“
Find these recipes and more in Bobby Flay’s Barbecue Addiction ($35, Clarkson Potter).
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GRILLED RED CHILE–BUTTERMILK BRINED CHICKEN WITH SPICY MANGO-HONEY GLAZE ACTIVE: 1 hr 5 min l TOTAL: 6 hr 10 min l SERVES: 4
FOR THE CHICKEN 1 quart buttermilk 2 tablespoons ancho chile powder 1 tablespoon New Mexican chile powder 1 tablespoon cascabel chile powder ½ teaspoon chile de arbol powder or cayenne pepper 1 teaspoon smoked mild paprika 1 teaspoon ground coriander 1 teaspoon granulated garlic 1 teaspoon onion powder ½ teaspoon ground cinnamon 4 8-ounce skin-on, bone-in chicken breast halves 4 chicken drumsticks ¼ cup canola oil Kosher salt and freshly ground black pepper
FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: PAMELA DUNCAN SILVER. RECIPES FROM BOBBY FLAY’S BARBECUE ADDICTION. COPYRIGHT © 2013 BY BOY MEETS GRILL, INC. BY ARRANGEMENT WITH CLARKSON POTTER/PUBLISHERS.
FOR THE GLAZE 2 tablespoons canola oil 1 small Spanish onion, chopped 1 clove garlic, chopped 3 large very ripe mangoes, peeled, pitted and chopped ½ cup dry white wine ¼ cup pineapple juice ¼ cup fresh orange juice ¼ to ½ teaspoon chile de arbol powder 3 tablespoons clover honey Kosher salt and freshly ground black pepper
To prep the grill for indirect heat, bank the coals to one side or turn off half of the burners.
1. Prepare the chicken: Whisk together the buttermilk, chile powders, paprika, coriander, garlic, onion powder and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 4 hours and up to 24 hours, turning a few more times. 2. Remove the chicken from the brine and pat dry with paper towels. Put the chicken on a baking rack set over a baking sheet. Return to the refrigerator and let sit, uncovered, at least 1 hour and up to 4 hours. 3. Meanwhile, make the glaze: Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add the mangoes and cook, stirring occasionally, until broken down and caramelized, about 10 minutes. Add the white wine and cook until reduced by half, about 2 minutes. 4. Carefully transfer the glaze mixture to a blender; add the pineapple juice, orange juice and the chile de arbol powder and blend until smooth, about 2 minutes. Strain into a bowl and season with the honey and salt and pepper. The mixture should be a thick puree. If it is too thick, thin it with a touch of water. Let cool to room temperature before serving. 5. Grill the chicken: Heat your grill to medium for indirect grilling. Remove the chicken from the refrigerator 30 minutes before cooking. 6. Brush the chicken on both sides with the oil; season with salt and pepper. Put the chicken, skin-side down, on the hotter side of the grill (direct heat) and grill until browned, 4 to 5 minutes. Turn the chicken and continue grilling until the bottom is golden brown, 4 to 5 minutes. Move to the cooler side of the grill (indirect heat), close the cover and continue grilling until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) registers 160˚, 15 to 20 more minutes. During the last few minutes, brush with some of the glaze. 7. Remove the chicken to a platter and drizzle with more of the glaze. Tent loosely with foil and let rest 10 minutes before serving.
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”Cooking chicken slowly keeps it moist.“
SMOKED GINGER CHICKEN WITH CARDAMOM, CLOVES AND CINNAMON ACTIVE: 1 hr 10 min l TOTAL: 3 hr 20 min l SERVES: 4
2 1
tablespoons canola oil 4-inch piece fresh ginger, peeled and coarsely chopped 1 head garlic, cloves separated and peeled 1 teaspoon black mustard seeds Grated zest of 2 limes Kosher salt and freshly ground black pepper 1 3-pound chicken, butterflied and lightly pounded for even thickness 10 cardamom pods 5 cinnamon sticks 1 tablespoon whole cloves 1 medium red onion, halved and thinly sliced 3 tablespoons finely chopped fresh flat-leaf parsley leaves ½ teaspoon sumac 1. Heat the oil in a medium sauté pan over medium heat. Add the ginger and garlic; cook until soft, about 2 minutes. Add the mustard seeds; cook 30 seconds. Add ½ cup water and the lime zest and season with salt and pepper. Bring to a boil and cook 1 minute. Transfer the mixture to a blender; blend to a smooth paste, adding more water if needed. Let cool. 2. Rub the ginger paste over the entire chicken, including underneath the skin. Cover the chicken and marinate in the refrigerator, at least
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2 hours and up to 8 hours. Remove the chicken from the refrigerator about 30 minutes before cooking. 3. Combine the cardamom, cinnamon and cloves in a bowl. Cover with cold water and soak at least 1 hour and up to 4 hours. 4. Combine the red onion and 1 tablespoon salt in a bowl and let sit at room temperature 30 minutes. Rinse with cold water and drain well. Put the onion in a bowl and add the parsley and sumac. 5. Heat your grill to high for indirect grilling. 6. Drain the spices and add them evenly over the hot coals in a charcoal grill or to the smoker box of a gas grill. Put the lid on the grill and allow smoke to fill the grill, about 10 minutes. 7. Season the chicken on both sides with salt and pepper. Put the chicken, skin-side down, on the cooler side of the grill (indirect heat), close the cover and grill until the skin is lightly golden brown with faint grill marks, 22 to 25 minutes. Turn the chicken skin-side up, move to the hotter side of the grill (direct heat) and continue grilling until the skin is golden brown, 15 to 20 minutes. Flip the chicken once more and continue grilling over direct heat until the skin is golden brown and crisp and an instant-read thermometer inserted into the thigh registers 165˚, about 8 minutes. 8. Remove the chicken to a cutting board, tent loosely with foil and let rest about 10 minutes before carving. Top the chicken with some of the onion-parsley relish.
SMOKED JERK CHICKEN WINGS WITH SPICY HONEY-TAMARIND GLAZE ACTIVE: 1 hr 5 min l TOTAL: 6 hr 5 min l SERVES: 4
FOR THE CHICKEN ¼ cup kosher salt, plus more for seasoning ¼ cup sugar 1 head garlic, sliced crosswise 1 bunch thyme sprigs 4 cinnamon sticks The new season 2 teaspoons allspice berries of Bobby Flay’s 2 teaspoons black peppercorns Barbecue Addiction premieres Sunday, 1 Scotch bonnet chile, with a small June 16, at slit made in the side 11 a.m. ET. 3 pounds chicken wings Chopped scallions, for garnish FOR THE GLAZE 2 tablespoons canola oil 1 2-inch piece fresh ginger, peeled and finely grated ¾ cup fresh orange juice 3 tablespoons tamarind concentrate ¼ cup ketchup ¼ cup clover honey 1 tablespoon red wine vinegar 2 tablespoons Sriracha or spicy chile paste Kosher salt and freshly ground black pepper 1. Brine the chicken: Combine 2 quarts water, the salt and sugar in a medium saucepan; bring to a boil and cook until the salt and sugar dissolve, about 5 minutes. Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet. Let the brine cool completely. 2. Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours. 3. Remove the wings from the brine, rinse well with cold water and pat dry. Put the wings on a baking rack set over a baking sheet and put in the refrigerator to dry, at least 1 hour and up to 8 hours. 4. Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes. 5. Make the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook until soft, about 2 minutes. Pour in the orange juice and ½ cup water and bring to a simmer. Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes. Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper. Let cool slightly. 6. Heat your grill to medium for indirect grilling. 7. Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill. Close the grill cover and let smoke build, 10 minutes. 8. Add the wings to the grill directly over the heat source, close the lid and grill until golden brown on both sides, 10 to 15 minutes per side. Transfer to the cooler side of the grill (indirect heat), cover the grill and continue cooking until the wings are cooked through, about 15 minutes. 9. Put the wings in a large bowl. Add the honeytamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions.
”This fragrant and spicy jerk marinade gives a shot of Jamaican flavor to smoky wings.“
Mix & Match
Cornbread Bring something new to your next barbecue: This recipe leads to thousands of combinations! PHOTOGRAPH BY
Carrots + Zucchini + Parsley
CHARLES MASTERS
Corn + Parmesan + Basil
Scallions + Broccoli + Cheddar
Kale + Onion + Bacon
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Hominy + Pickled Peppers + Walnuts + Jalapeño
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PREP YOUR MIX-INS
OPPOSITE PAGE, FOOD STYLING: JAMIE KIMM. THIS PAGE: SCALLIONS: DAVIES AND STARR/GETTY IMAGES. CARROTS, ROASTED PEPPERS, CORN, KALE, AND BACON: SHUTTERSTOCK. TOMATO: STUART MINZEY/GETTY IMAGES. ZUCCHINI: JORGE-IMS/ALAMY. BROCCOLI: DONALD ERICKSON/GETTY IMAGES. ONION: VALENTYN VOLKOV/ALAMY. GREEN PEPPER: FOODCOLLECTION RF/GETTY IMAGES. DRIED FRUIT: HELEN SESSIONS/ALAMY. HOMINY: DEVON JARVIS/STUDIO D. SAUSAGE: URSULA ALTER/GETTY IMAGES. NUTS: SALLY WILLIAMS PHOTOGRAPHY/GETTY IMAGES.
Choose up to 3 of the following ingredients (½ cup each).
Zucchini, Z hi i grated, t d sprinkled i kl d with salt, set aside for Roasted or pickled peppers, 15 minutes and squeezed dry drained and chopped
Scallions, chopped
Carrots, grated, then sprinkled with salt, set aside for 15 minutes and squeezed dry
Tomato, chopped
Broccoli florets, chopped and blanched
Onion, chopped and sautéed
Corn kernels, cooked or raw
Kale, chopped and sautéed
Bell pepper, chopped
Dried fruit, chopped if large
Canned hominy, drained
Bacon or pancetta, cooked and crumbled
Sausage, cooked and crumbled
Unsalted nuts, chopped
CHOOSE A CHEESE Grate or crumble ½ cup cheese (optional). ● ●
Gruyère Cheddar
● ●
●
Pepper jack Mozzarella
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Fontina Parmesan
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Goat Havarti
● ●
Swiss Gouda
MAKE THE BATTER Preheat the oven to 400˚. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk 1½ cups yellow cornmeal, ¼ cup flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt in a large bowl. In a separate bowl, whisk 1 egg, 1 cup milk, 1 cup sour cream or plain Greek yogurt, and 2 tablespoons melted butter; whisk into the dry ingredients until combined. Fold in the prepared mix-ins and cheese.
ADD SEASONINGS Stir in 1 of the following (optional). ●
¼ cup chopped fresh basil, parsley, chives, cilantro or a combination
●
1 teaspoon chopped fresh thyme, sage or rosemary
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1 minced chipotle chile in adobo sauce
1 minced jalapeño pepper
BAKE THE BREAD Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.
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50
Slaws
We dreamed up dozens of new twists on the classic summer side. PHOTOGRAPHS BY
No.
26
Confetti C f tti Sl Slaw 152
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JUSTIN WALKER
FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: KAITLYN DU ROSS.
No. B Broccoli-Ranch li R Slaw
No.
Carrot-Pineapple C t Pi Slaw
13 16
50 Slaws PHOTOGRAPHS BY
JUSTIN WALKER
14
No.
50 Slaws
1. Classic Whisk ¾ cup mayonnaise, ¼ cup sour cream, 3 tablespoons cider vinegar, 1 teaspoon sugar and ½ teaspoon kosher salt. Toss with ½ head shredded green cabbage and 2 shredded carrots.
9. Barbecue Chicken Make Classic Slaw (No. 1); stir in ⅓ cup barbecue sauce, 2 cups shredded cooked chicken and 2 chopped scallions. 10. Cajun Make the dressing for Classic Slaw (No. 1), adding 2 tablespoons Creole mustard and 2 teaspoons Cajun seasoning. Toss with ½ head shredded green cabbage, 2 shredded carrots, 1 cup each julienned celery and bell pepper, and 2 chopped scallions.
2. Blue Cheese–Herb Make Classic Slaw (No. 1), adding 1 cup crumbled blue cheese and ¼ cup each chopped parsley and chives. 3. Buffalo Make Classic Slaw (No. 1), adding 2 to 4 tablespoons hot sauce and 1 cup each thinly sliced celery and crumbled blue cheese.
FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: KAITLYN DU ROSS.
4. Curry Make Classic Slaw (No. 1), substituting Greek yogurt for the sour cream and adding ¼ cup mango chutney and 1 tablespoon curry powder to the dressing. Add 1 thinly sliced red bell pepper, ½ cup raisins and ¼ cup chopped cilantro. 5. Russian Soak ½ cup sliced red onion in cold water, 15 minutes; drain. Make Classic Slaw (No. 1), substituting sweet chili sauce for the sour cream and adding ¼ cup each sweet pickle relish and chopped parsley; stir in the onion. 6. Waldorf Make Classic Slaw (No. 1), substituting ¾ cup each chopped apple and celery for the carrots. Add ½ cup chopped toasted walnuts. 7. Kohlrabi-Apple Make the dressing for Classic Slaw (No. 1), adding 3 tablespoons horseradish, 1 tablespoon grainy mustard and an extra 1 teaspoon sugar. Toss with ¼ head shredded green cabbage, 2 each julienned kohlrabi and apples, and ¼ cup chopped dill.
No.
8
Grape-Pecan Make Classic Slaw (No. 1) with red cabbage. Toss in 1 cup halved red grapes, ½ cup chopped toasted pecans and ¼ cup chopped chives.
11. Chipotle Make Classic Slaw (No. 1), whisking 2 tablespoons pureed chipotles in adobo into the dressing; omit the carrots. Toss in ¼ cup chopped cilantro and 1 cup each thinly sliced red bell pepper, jicama and scallions. 12. Crispy Toss ½ head shredded green cabbage with 1 tablespoon kosher salt in a colander; let sit 4 hours, then rinse and dry well. Make the dressing for Classic Slaw (No. 1); toss with the cabbage. 13. Carrot-Pineapple Whisk ½ cup each mayonnaise and sour cream, 2 tablespoons each lemon juice and sugar, and 1 teaspoon kosher salt. Add 12 shredded carrots, 1 cup each raisins and diced pineapple and ¼ cup chopped chives. 14. Kale Whisk ¼ cup lemon juice, 1 tablespoon dijon mustard, 1 tablespoon sugar, 1 teaspoon kosher salt and ⅓ cup olive oil. Add 5 cups each shredded green cabbage and Tuscan kale, 2 shredded carrots and ½ cup toasted sunflower seeds.
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15. Light Whisk ½ cup each low-fat mayonnaise and Greek yogurt, 3 tablespoons each cider vinegar and milk, 1 tablespoon dijon mustard, 1 teaspoon sugar, and salt to taste. Toss with ½ head shredded green cabbage, 1 shredded carrot and ¼ cup chopped dill. 16. Broccoli-Ranch Whisk ½ cup buttermilk, ¼ cup each mayonnaise and sour cream, 3 tablespoons cider vinegar, 1 tablespoon sugar and 1 teaspoon poon unce kosher salt. Toss with two 12-ounce bags broccoli slaw and ¼ cup each h chopped parsley, chives and dill. 17. Thai Puree ½ cup peanut butter, ⅓ cup rice vinegar, the juice of 2 limes and 1 tablespoon each grated ginger and soy sauce. Toss with ¼ head shredded napa cabbage, 8 shredded carrots and ½ cup each chopped cilantro, scallions and peanuts. 18. Pepper Soak 1 thinly sliced red onion in cold water, 15 minutes; drain. Whisk 2 tablespoons cider vinegar, 1½ teaspoons sugar, ½ teaspoon chopped thyme and ¼ cup olive oil. Toss with 1 thinly sliced poblano, 4 sliced assorted bell peppers, the onion, ½ teaspoon kosher salt, and pepper to taste. 19. Hot-Dressed Pulse ½ head roughly chopped green cabbage and 3 carrots in a food processor until finely chopped. Boil ¼ cup cider vinegar, ⅔ cup vegetable oil, 2 tablespoons sugar, 2 teaspoons kosher salt and 1 teaspoon each mustard powder and celery seed, 1 minute. Pour the dressing over the vegetables.
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21. Creamy Make Hot-Dressed Slaw (No. 19) and let cool. Stir in ½ cup mayonnaise. 22. Green Goddess Puree ½ cup each parsley and chives, ⅓ cup each buttermilk, olive oil and mayonnaise, 2 tablespoons each tarragon and lemon juice, and 2 anchovies. Toss with two 12-ounce bags broccoli slaw.
No. N o.
20
Apple-Fennel Toss ½ head shredded Savoy cabbage with 1 tablespoon kosher salt in a colander; let sit 1 hour, then rinse and dry well. Toss with ¼ cup each vegetable oil, walnut oil and cider vinegar, 2½ teaspoons sugar and 1½ tablespoons dijon mustard. Add 1 each thinly sliced fennel bulb and apple, and ¾ cup chopped walnuts.
23. Korean Puree ½ cup kimchi, 3 tablespoons each vegetable oil and rice vinegar, 2 tablespoons soy sauce, 4 teaspoons sesame oil and 2 teaspoons sugar. Toss with ¼ head shredded napa cabbage, 3 julienned Asian pears, 1 thinly sliced cucumber and ½ cup chopped kimchi. Top with sesame seeds. 24. Caesar Toss ½ head shredded Savoy cabbage with 1 tablespoon kosher salt in a colander; let sit 1 hour, then rinse and dry well. Puree ½ cup olive oil, ¼ cup lemon juice, 4 anchovies and ¼ teaspoon honey. Toss with the cabbage and some crumbled croutons. 25. Basic Vinaigrette Whisk ½ cup white wine vinegar, ⅔ cup olive oil, 1 tablespoon kosher salt and 2 tablespoons sugar. Toss with ½ head each shredded red and green cabbage and 4 shredded carrots. 26. Confetti Make the dressing for Basic Vinaigrette Slaw (No. 25). Toss with ¼ head each shredded red and green cabbage, 3 shredded carrots, 2 thinly sliced bell peppers and ½ cup chopped parsley. 27. Herb Make Basic Vinaigrette Slaw (No. 25), adding 2 tablespoons each chopped parsley, dill, chives and tarragon.
50 Slaws
28. Beet Whisk ⅓ cup balsamic vinegar, 2 teaspoons kosher salt, 1 teaspoon honey and ½ cup olive oil. Toss with ¼ head shredded red cabbage and 4 cups peeled and shredded raw beets. Top with chopped pistachios. 29. Jicama Whisk 3 tablespoons lime juice, 1½ teaspoons ancho chile powder, ¼ teaspoon cayenne pepper and ¼ cup vegetable oil. Toss with 1 large julienned jicama, 1 cup diced pineapple, ½ julienned English cucumber, ½ thinly sliced red onion and ¼ cup chopped cilantro. 30. Mediterranean Whisk ⅓ cup each yogurt and tahini with 3 tablespoons lemon juice, 1 teaspoon honey, 1 minced garlic clove and a few dashes of hot sauce. Toss with ½ head shredded red cabbage, 2 shredded carrots and 1 each thinly sliced Persian cucumber and red bell pepper. 31. Turnip-Bacon Cook 4 slices bacon until crisp; crumble. Whisk 2 tablespoons each of the bacon drippings, vegetable oil, cider vinegar and grainy mustard; whisk in 1 teaspoon celery seeds and ⅓ cup sour cream. Toss with 6 cups julienned turnips, 3 cups shredded green cabbage, ¼ cup chopped parsley and the crumbled bacon. 32. Grape–Goat Cheese Whisk ½ cup olive oil, 2 tablespoons each dijon mustard, honey and white wine vinegar, and ½ teaspoon kosher salt. Add ½ head roughly chopped napa cabbage, ½ cup grapes, ¼ cup crumbled goat cheese and ¼ cup chopped toasted hazelnuts. Sprinkle with chopped chives.
34. Dijon Whisk ¼ cup cider vinegar, 2 tablespoons dijon mustard, 1 tablespoon each sugar and kosher salt, and ⅔ cup olive oil. Toss with ½ head shredded green cabbage, ¼ head shredded red cabbage, 2 shredded carrots and 2 sliced scallions.
No.
33 Vietnamese
Whisk ⁄3 cup white vinegar, 2½ tablespoons sugar and 1 ⁄3 cup vegetable oil. Toss with 3 cups each julienned daikon and carrots, 2 cups julienned English cucumber, 1 minced jalapeño and ¼ cup each chopped mint and cilantro. 1
35. Chicago Make Dijon Slaw (No. 34), swapping yellow mustard for the dijon. Toss with ½ head shredded green cabbage, 2 shredded carrots, ½ cup each sweet pickle relish and chopped pickled sport peppers, and 2 teaspoons celery seeds. 36. Honey-Mustard Make Dijon Slaw (No. 34), swapping honey mustard for the dijon mustard and omitting the sugar. Add 2 julienned apples, ½ cup toasted sliced almonds, and honey to taste. 37. Ham and Egg Make Dijon Slaw (No. 34), adding ¼ pound diced ham and 2 chopped hardcooked eggs. 38. Celery Root Whisk ¾ cup mayonnaise, ¼ cup sour cream, the juice of 2 lemons, 2 tablespoons dijon mustard, 1 teaspoon sugar and ½ teaspoon kosher salt. Toss with ¼ head shredded green cabbage, 4 cups shredded celery root and ¼ cup chopped parsley. 39. Brussels Sprout Cook 4 slices bacon until crisp; crumble. Whisk 2 tablespoons each of the bacon drippings, olive oil and maple syrup with ⅓ cup sherry vinegar. Toss with 6 cups shredded Brussels sprouts, 1 thinly sliced shallot, the bacon, and salt and pepper to taste.
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No.
50 Slaws
40. Cobb Puree 1 avocado, ⅓ cup each lemon juice, olive oil and water, and ½ teaspoon kosher salt. Toss with ½ large head shredded green cabbage, 1 cup each diced tomato and crumbled blue cheese, and 3 chopped hard-cooked eggs. Top with ½ cup crumbled cooked bacon. 41. Southwestern Toss 3 cups each shredded red and green cabbage with 1 tablespoon kosher salt in a colander; let sit 1 hour, then rinse and dry well. Make the dressing for Cobb Slaw (No. 40);; orn, toss with the cabbage, 1 cup corn, mall 1 thinly sliced poblano and 1 small bunch chopped scallions. 42. Wasabi–Snow Pea Whisk 1 cup mayonnaise, 2 teaspoons each wasabi paste and rice vinegar, and 1 teaspoon each sugar and kosher salt. Toss with ½ head shredded napa cabbage, 2 cups thinly sliced snow peas and 2 teaspoons sesame seeds. 43. Asparagus Whisk ¼ cup lemon juice, 1 tablespoon dijon mustard, 2 teaspoons sugar and ½ cup olive oil. Toss with ½ head shredded napa cabbage, 1 pound thinly sliced asparagus, 2 thinly sliced shallots and 1 cup shaved parmesan. 44. Soy-Ginger Whisk ⅓ cup rice vinegar, 3 tablespoons each soy sauce and orange juice, 1 tablespoon each sugar and grated ginger, 1 teaspoon sesame oil and ½ cup vegetable oil. Toss with ½ head shredded napa cabbage, 2 shredded carrots, 1 cup thinly sliced snow peas and 2 thinly sliced Fresno chiles.
46. Ramen-Ginger Make Soy-Ginger Slaw (No. 44), omitting the chiles and adding 2 each shredded carrots and thinly sliced red bell peppers. Add 2 cups crumbled raw ramen noodles and ¼ cup roughly chopped scallions.
No. N o.
45 Spicy Bok Choy
Make SoyGinger Slaw (No. 44), using 9 cups thinly sliced bok choy instead of the cabbage. Add 2 tablespoons Sriracha to the dressing.
47. Zucchini-Mozzarella Whisk together ¼ cup red wine vinegar, 1 tablespoon dijon mustard, 1 teaspoon kosher salt and ⅓ cup olive oil. Toss 3 shredded zucchini, 1 cup each julienned tomato and fresh mozzarella and ½ cup shredded basil with the dressing. Top with some toasted pine nuts. 48. Green Papaya–Peanut Whisk together 3 tablespoons fish sauce, ¼ cup each lime juice and vegetable oil, 1 teaspoon kosher salt and 2 sliced Thai bird chiles. Toss 6 cups julienned green papaya, 1 large julienned red bell pepper and ½ cup each chopped cilantro and peanuts with the dressing. 49. Mango-Peanut Make Green Papaya–Peanut Slaw (No. 48), omitting the salt and substituting julienned firm mango for the papaya. 50. Fennel-Orange Soak 1 cup thinly sliced red onion in cold water, 15 minutes; drain. Whisk ¼ cup champagne vinegar, 2 tablespoons grainy mustard, 1 tablespoon kosher salt, 1½ teaspoons sugar and ⅔ cup olive oil. Toss the dressing with 5 cups each julienned fennel and shredded green cabbage. Toss in the red onion and the segments from 2 oranges.
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s t s o h y t r . r a e p h r t a e l g u o g t e r t s e g n r e h Tu t f o s u r u g o t in
Serve Tyson® Any’tizers® snacks at your party and let the fun begin. Everyone knows a party is only as good as its snacks. So serve up some fun at your next get-together with Tyson® Any’tizers® snacks. Available in several tasty varieties, they’re the warm snack that satisfies – party time, game time or anytime.
TysonAnytizers.com
®/© 2013 TYSON FOODS, INC.
Short
Sweet AND
Try a fresh take on a summer favorite: strawberry shortcake.
ANNA WILLIAMS
FOOD STYLING: SUSAN SPUNGEN; PROP STYLING: MARCUS HAY.
PHOTOGRAPHS BY
MONTH M MONT ON O JUNE N T H 2012 20 201 2013 012
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CLASSIC STRAWBERRY SHORTCAKE FOR THE CAKE 5 tablespoons unsalted butter, melted, plus more for the pan 1⅓ cups all-purpose flour, plus more for dusting 1¼ cups granulated sugar 1¼ teaspoons baking powder ½ teaspoon salt 1½ teaspoons vanilla bean paste (or seeds from ½ vanilla bean) 2 large eggs, at room temperature, beaten ¾ cup whole milk, at room temperature ½ teaspoon finely grated lemon zest FOR THE TOPPINGS AND FILLING 1½ quarts strawberries, hulled 1 tablespoon strawberry jelly 3 tablespoons confectioners’ sugar 1 tablespoon fresh lemon juice 1½ cups cold heavy cream ¼ teaspoon vanilla extract
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ACTIVE: 40 min l TOTAL: 1 hr 35 min l SERVES: 8
1. Preheat the oven to 350˚. Butter an 8-inch-round cake pan, then line the bottom with parchment paper; butter the parchment and dust with flour, tapping out the excess. 2. Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl until combined. Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until just smooth. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated. Pour the batter into the prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely. 3. Meanwhile, make the toppings and filling: Halve 16 strawberries. Whisk 1 tablespoon water and the strawberry jelly in a medium bowl until smooth. Add the halved strawberries and toss to coat; set aside. Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners’ sugar and the lemon juice in another medium bowl; set aside. Beat the heavy cream, the remaining 1 tablespoon confectioners’ sugar and the vanilla extract in a bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble. 4. Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream. Top with the halved strawberries and their juices.
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GINGER STRAWBERRY SHORTCAKES ACTIVE: 40 min l TOTAL: 1 hr 30 min (plus chilling) SERVES: 6
FOR THE BISCUITS 6 ounces cream cheese, at room temperature 1½ sticks (12 tablespoons) unsalted butter, at room temperature ¼ cup granulated sugar 1½ teaspoons finely grated peeled ginger Pinch of salt 1½ cups all-purpose flour, plus more for dusting ¼ cup finely chopped candied ginger 1 tablespoon heavy cream 1 tablespoon demerara or raw sugar FOR THE TOPPINGS 1 quart strawberries, hulled ¼ cup plus 2 tablespoons granulated sugar ½ teaspoon finely grated peeled ginger ⅓ cup cold sour cream ½ cup cold heavy cream 1. Make the biscuits: Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl with a mixer on mediumhigh speed until light and fluffy; reduce the speed to low and beat in the flour and candied ginger until just incorporated. Turn the dough out onto a sheet of plastic wrap; press into a 1-inch-thick disk, tightly wrap and refrigerate until firm, about 1 hour or overnight. 2. On a floured surface, roll out the dough into a 10-inch circle, about ½ inch thick. Use a 2½-inch biscuit cutter to cut out rounds; arrange about 1 inch apart on a baking sheet. Reroll the scraps and cut out more biscuits (you should have 12). Brush the tops lightly with the heavy cream and sprinkle with the demerara sugar. Refrigerate until firm, about 20 minutes. 3. Position racks in the upper and lower thirds of the oven and preheat to 350˚. Bake the biscuits until slightly puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes on the baking sheet, then remove to a rack to cool completely. 4. Meanwhile, make the toppings: Puree half of the strawberries in a blender with ¼ cup granulated sugar and the grated ginger until smooth; transfer to a bowl. Dice the remaining strawberries; add to the pureed berries and toss. Beat the sour cream, heavy cream and the remaining 2 tablespoons granulated sugar in a separate bowl with a mixer on mediumhigh speed until soft peaks form. 5. Serve each person 2 biscuits with the whipped cream and strawberry mixture.
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TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM ACTIVE: 30 min l TOTAL: 30 min l SERVES: 6
1 ¼ 1 2 2 3 6
160
cup cold heavy cream cup chocolate syrup, plus more for drizzling quart strawberries tablespoons sugar ounces semisweet chocolate, finely chopped tablespoons unsalted butter slices pound cake
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1. Beat the heavy cream and ¼ cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside. 2. Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool. 3. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes. 4. Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.
Rediscover the lost art of getting together. Every Chinet® plate, dish and cup an invitation to reconnect. See more at mychinet.com/lostart.
You’re Invited.
Chinet® is a registered trademark of Huhtamaki, Inc. in the U.S. and other countries.
STRAWBERRY NAPOLEONS WITH PROSECCO CREAM ACTIVE: 40 min l TOTAL: 1 hr 30 min l SERVES: 4
FOR THE PASTRIES 1 sheet frozen puff pastry, thawed 1 large egg yolk 3 tablespoons sugar FOR THE FILLINGS 1 quart strawberries, hulled and quartered ¼ cup sugar 1 teaspoon vanilla extract ⅓ cup sliced almonds ¾ cup cold mascarpone cheese ⅓ cup cold heavy cream ¼ cup cold prosecco
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1. Make the pastries: Line a baking sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet. Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar. Freeze until the pastry is firm, 15 to 20 minutes. 2. Meanwhile, make the strawberry filling: Mash 1 cup strawberries with a fork in a large bowl. Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat. Set aside until ready to assemble. 3. Preheat the oven to 375˚. Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes; set aside. Cut the puff pastry into four 4-inch squares with a sharp knife; prick all over with a fork. Transfer to the oven and bake until puffed and lightly golden, about 20 minutes. Reduce the oven temperature to 325˚ and continue baking until flaky and golden brown, about 15 more minutes. Remove to a rack and let cool completely. 4. Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining 2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed until soft peaks form, about 2 minutes. (Do not overbeat or the cream will become grainy.) 5. Slice the pastries in half horizontally using a serrated knife. Put a bottom half on each plate. Top each with some prosecco cream and strawberries with their juices; cover with the top pastry halves and sprinkle with the almonds.
Sarah K. says:
This
NEW
ice cream candy bar is a
YUMMY identity crisis
in my
MOUTH! 160 CALORIES OF LOW-FAT ICE CREAM DELICIOUSNESS
Sorry for the confusion. But these NEW SKINNY COW® tasty treats are low-fat ice cream AND candy in one scrumptious 160 calorie bar. Try Salted Caramel Pretzel and Cookies ‘n Dough. Just not both at once.
And visit skinnycow.com for the chance to win delicious prizes.
Unless noted to the contrary all trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland, or used with permission.
STRAWBERRY SHORTCAKE SUNDAES FOR THE BISCUITS 1½ cups all-purpose flour ¼ cup sugar 1½ teaspoons baking powder ¼ teaspoon baking soda ⅛ teaspoon salt ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cinnamon 4 tablespoons cold unsalted butter, cut into ½-inch pieces ¾ cup cold buttermilk FOR THE STRAWBERRIES 2 quarts fresh strawberries, hulled ⅓ cup honey Vanilla ice cream, for serving
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ACTIVE: 25 min l TOTAL: 50 min l SERVES: 6
1. Make the biscuits: Preheat the oven to 375˚. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet. 2. Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. 3. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices.
Born Better.
®
Every drop of Poland Spring® 100% Natural Spring Water comes from carefully selected natural springs. When you start with something better, you get something better. PolandSpringBornBetter.com
©2012 Nestlé Waters North America Inc.
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a sunny
picnic pick
Sunny Anderson, host of Food Network’s Home Made in America, shares her yummy recipe that’s perfect for picnickers, vacationers and happy campers.
Sunny’s Ranch Chicken Salad Wraps 3 ¾ 3 ½ ½
cups shredded rotisserie chicken cup Hidden Valley® Original Ranch® Dressing tablespoons hot sauce (optional) cup chopped celery cup chopped red onion
½ cup shredded carrots Kosher salt Black pepper 4 8-inch wheat tortillas, warmed 2 cups shredded lettuce
Instructions: In a large bowl combine chicken, dressing, optional hot sauce, celery, onion and carrots. Taste and season with salt and pepper. Place one-fourth of chicken salad in the center of each tortilla with a handful of lettuce. Roll like a burrito and enjoy.
Enjoy more of Sunny’s recipes at hiddenvalley.com/sunny NI-19910
On the Road Check out some savory souvenirs. Then, make a great diner burger and try your luck at an eating contest. PHOTOGRAPH BY
A Leg Up Leave it to the geniuses at Disney to turn a hunk of meat into a marketing opportunity. In reaction to the enormous sales of turkey drumsticks at Disney park concession stands, the company has introduced a slew of new turkey leg–themed products and souvenirs at its gift shops: air fresheners, hats, even leg-shaped Rice Krispies Treats. Sounds like a craze that could put Mickey out on his ears.
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KANG KIM
Anaheim, CA Orlando, FL
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On the Road
Guy Fieri has logged thousands of miles looking for America’s most inventive burgers. Here are a few from his newest book.
NATION
St. Paul
PHOTOGRAPHS BY
Triple B Burgers
CASPER’S & RUNYON’S NOOK It’s no surprise that Guy Fieri likes this burger. The Triple B—a beef patty topped with bacon, bourbon sauce and smoked cheddar— includes some of his favorite ingredients. The star found it at Casper’s & Runyon’s Nook, a restaurant known for its inventive burger-of-themonth specials. This overthe-top creation won a spot on the permanent menu by popular demand: “Everyone loves it,” says co-owner Ted Casper. 492 Hamline Ave. South, St. Paul; crnook.com
Find these recipes and more in Diners, Drive-ins and Dives: The Funky Finds in Flavortown ($22, William Morrow).
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JENNIFER CAUSEY
TRIPLE B BURGERS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 6
FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: PAMELA DUNCAN SILVER. ILLUSTRATION: DOROTHY CURY.
SS
FOR THE SWEET BOURBON SAUCE ¼ cup cornstarch ¼ cup confectioners’ sugar ⅛ teaspoon cayenne pepper ⅛ teaspoon salt ⅛ teaspoon black pepper ¾ cup bourbon 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons pure maple syrup ⅓ cup sesame oil 2½ tablespoons balsamic vinegar 1 teaspoon dijon mustard 1 teaspoon minced garlic 1 teaspoon minced onion 1½ teaspoons Tabasco sauce ½ cup packed brown sugar ½ cup granulated sugar FOR THE BURGERS 2 pounds USDA choice Angus ground chuck Salt, pepper and garlic salt 12 slices thick-cut smokehouse bacon, cooked until crispy 6 thick slices smoked cheddar cheese 6 fresh bakery buns, toasted and buttered 1. Make the sauce: In a bowl, mix the cornstarch, confectioners’ sugar, cayenne pepper, salt and black pepper. In a large sauté pan over low heat, combine the bourbon, 1 cup water, the soy sauce, Worcestershire sauce, maple syrup, sesame oil, vinegar, mustard, garlic, onion, Tabasco, brown sugar and granulated sugar. Bring up the heat to a simmer and slowly add the dry mix to the wet, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat. 2. Preheat a grill or griddle over mediumhigh heat. 3. Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side. Add 2 strips of bacon to each patty. Melt a thick slice of smoked cheese over each bacon burger. 4. Place the burgers between the buns, drizzling a generous amount of bourbon sauce on each burger.
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On the Road
Meatball Sliders
Geyersville, CA
CATELLI’S The one thing Guy seems to love as much as a burger is a meatball—so these sliders were right up his alley. Italian-American chef-owner Domenica Catelli is the third generation to run Catelli’s, and her standards are high. “I’m generally not a meatball fan because they tend to be dry,” she says. Her secret to these (named after the farmer who supplies the beef): ricotta cheese to keep the meat moist and panko breadcrumbs to keep the texture light. The meatballs are tossed with Domenica’s homemade tomato sauce, then popped on slider buns. 21047 Geyersville Ave., Geyersville, CA; mycatellis.com
JACK’S MEATBALL SLIDERS ACTIVE: 30 min l TOTAL: 40 min MAKES: about 33 sliders
FOR THE SAUCE 4 or 5 cloves garlic, chopped (not too small; larger chunks, about ¼ inch) ½ teaspoon red pepper flakes 2 tablespoons extra-virgin olive oil 1 28-ounce can crushed tomatoes ½ teaspoon kosher salt FOR THE MEATBALLS 1 pound ground beef 1 pound ground sausage (preferably spicy pork) ½ cup finely chopped onion ¼ cup minced garlic 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh parsley, plus more for garnish 1 large egg ½ cup grated parmesan, plus more for garnish 1 cup panko breadcrumbs 12 ounces ricotta cheese 2 tablespoons kosher salt Olive oil 33 slider-size potato buns, toasted 1. Make the sauce: In a large saucepan over medium heat, sauté the garlic and red pepper flakes in the oil 1 minute, stirring. (Do not brown the garlic.) Stir in the tomatoes and salt. Bring the sauce to a boil, reduce the heat to low and simmer, stirring occasionally, 15 minutes. 2. Meanwhile, make the meatballs: Preheat the oven to 450˚. In a large bowl, mix the beef, sausage, onion, garlic, thyme, parsley, egg, parmesan, breadcrumbs, ricotta and salt with your hands. Form 1½-inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Working in batches, add the meatballs and brown on all sides, about 4 minutes. Return all the meatballs to the skillet and place in the oven to finish cooking, 10 minutes. 3. Toss the meatballs with 3 cups of the prepared sauce. Place on the toasted slider buns and sprinkle with parmesan and parsley.
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e n t w i n e - w i n e s .c o m
Find our wines online at entwine-wines.com/where-to-buy
On the Road TURKEY BURGERS WITH ORANGE MUSTARD GLAZE
San Diego
© Johnson & Johnson Consumer Companies, Inc. 2013.
CRAZEE BURGER In health-conscious San Diego, restaurants are practically required to have a turkey burger on the menu. But turkey burgers are rarely as good as the real deal—or tasty enough to pass the Guy test. Crazee Burger elevates its version with a superflavorful orange-mustard glaze, and the burger has become one of the restaurant’s top sellers. “You don’t really know you’re eating a lean meat,” says owner Garrett Bernard. “It’s like cheating.” 4201 30th St., San Diego; crazeeburger.com
FOR THE BURGERS 1 tablespoon coarse kosher salt ½ teaspoon ground paprika ½ teaspoon freshly ground black pepper ½ teaspoon granulated garlic 3 pounds ground turkey (white and dark meat) FOR THE GLAZE 2 tablespoons vegetable oil ½ cup diced yellow onion 2 cloves garlic, minced ¼ cup diced jalapeño peppers, with seeds 1 9-ounce jar orange marmalade (with peel) 1 tablespoon dijon mustard ¼ teaspoon freshly ground black pepper ⅛ teaspoon chili powder FOR ASSEMBLING 6 hamburger buns or kaiser rolls Romaine lettuce, sliced tomato and sliced red onion, for topping Kosher pickles, for serving
1. Prep the burgers: Combine the salt, paprika, pepper and granulated garlic in a small bowl. Form 6 turkey patties and sprinkle on both sides with the seasoning mixture. 2. Make the glaze: Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic and jalapeños and sauté until the onion is translucent, about 10 minutes. Add the marmalade, mustard, black pepper and chili powder and cook about 2 minutes, until fully combined. Reserve until ready to use. 3. Preheat a grill to high. Grill the patties until nice markings are shown, about 5 minutes per side, then reduce the flame to medium and cook until well done, 12 more minutes, flipping after 5 minutes. At the same time, toast the buns on the grill. 4. Serve the burgers on the buns; top with the glaze, lettuce, tomato and red onion. Serve with pickles.
RECIPES FROM DINERS, DRIVE-INS AND DIVES: THE FUNKY FINDS IN FLAVORTOWN BY GUY FIERI WITH ANN VOLKWEIN. COPYRIGHT © 2013 BY GUY FIERI. PUBLISHED BY WILLIAM MORROW.
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 6
Use all products as directed.
As long as there are family barbecues. AVAILABLE AT www.target.com/beprepared
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WHEN THE COMPETITION IGNITES, EXPERIENCE IT LIKE NEVER BEFORE. FIND OUT HOW AT FOODNETWORK.COM/STAR
On the Road
Eat to Win Summer is prime time for competitive eating. We found a contest for every weekend and holiday this season. May Saturday
Watermelon
Start summer early with a classic watermelon-eating contest in Burnsville, NC. It’s part of the town’s Hero Day festivities honoring veterans. cardinalqueens.com
CLOCKWISE FROM TOP LEFT: BEN GOLDSTEIN/STUDIO D; CREATIVE CROP/GETTY IMAGES; SHUTTERSTOCK; IMAGE SOURCE/GETTY IMAGES; BIGSTOCK; LARA ROBBY/STUDIO D; BRAND X PICTURES/GETTY IMAGES.
May 25
Monday
Candy Bars
Celebrate Memorial Day in Burlington, WI, with all the candy bars you can eat: The Nestlé Crunch bar–eating contest is just one event during the town’s annual ChocolateFest. chocolatefest.com
May 27
June Saturday
June 1
Spaghetti, Meatballs and Cannoli
Saturday
Ribs and Corn
The Festival of Balloons in Tigard, OR, will include two competitions: rib eating for adults and corn eating for kids. A 6-year-old won last year by finishing three ears in one minute. tigardballoon.org
June 22
Italian-food lovers can June tackle three eating 2 contests in one weekend in Kansas City, MO: Spaghetti, meatballs and cannoli challenges are part of the Zona Rosa’s Festa Italiana. zonarosa.com Sunday
Sunday Su
Curly Fries
This Father’s Day, cheer on some dads in the curly fr fry–eating contest on the Morey’s Piers boardwalk in Wildwood, NJ. The record to beat: 3½ pounds. moreyspiers.com
J June 16
Saturday
Funnel Cakes
Finally, you have an excuse to eat multiple funnel cakes in one sitting. At the annual Riverfest in Wichita, KS, challengers face off to see who can eat the most fried treats in 10 minutes. wichitafestivals.com
June 8
Saturday
Lobster
To win the lobstereating contest at the annual LobsterFest in Portland, ME, you have to do more than shovel seafood into your mouth: You also have to crack and shuck it. portlandlobsterfest.com
June 29
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On the Road July Saturday Thursday sday day
July 4
Mini Mi nii C Corn or Dogs, Pancakes and Pa Cupcakes
July 13
Nathan’s annual Hot Dog Eating Contest in Coney Island, NY, isn’t the only competition today. There’s also a mini corn dog–eating contest at Black Sheep Lodge in Austin, a pancake-eating contest at Scrambl’z in San Jose, CA, and a cupcake-eating contest at Croissants Bistro & Bakery in Myrtle Beach, SC. nathansfamous.com; blacksheeplodge.com; scramblz.com; croissants.net
Saturday
Hard-Boiled Eggs
Every year, organizers of the Wayne Chicken Show in Wayne, NE, prepare 20 dozen hard-boiled eggs for an epic eating contest. The day’s other competitions include a cluck-off and an egg toss. chickenshow.com
Wings
Sunday
Sweet Onions
For years at the Sweet Onion Festival in Walla Walla, WA, competitors had to eat a whole raw one-pound onion as quickly as possible. Everyone struggled with the challenge, so there’s a new rule: Eat as much as you can in 60 seconds. sweetonions.org
July 21
Saturday
Peaches
Not all eating contests are unhealthy: In the Johnson County Peach Festival peach-eating competition in Clarksville, AR, you just have to eat one peach as fast as you can. jocopeachfestival.8m.com jocope joc opeachfestival.8m.com com
July 27
Sunday
Competitors at the Pierogi Fest in Whiting, IN, have quite an audience: Nearly 200,000 people attend the festival each year, and many of them show up to watch the eaters stuff their faces with potato dumplings for three intense minutes. pierogifest.net
Be prepared to get your hands dirty if you enter Wingstock’s annual wing-eating competition at Sovereign Bank Stadium in York, PA. The rules require you to gnaw at least 90 percent of the meat off each wing. The grand prize: $100. wingstockyork.org
July 6
MINI CORN DOG: FOTOLIA. HARD-BOILED EGG: GROSSIMAGES/ALAMY. ONIONS: LEO NYSHKO/ALAMY. PIEROGIES: SANAPADH/ALAMY. PEACH: IMAGE SOURCE/GETTY IMAGES. WINGS: PHILIP FRIEDMAN/STUDIO D. PIE: ALAN RICHARDSON/GETTY IMAGES. MASHED POTATOES: STOCKFOOD. BRAT, CHILES, BURRITO AND HAMBURGER: SHUTTERSTOCK.
Pierogies
July 28
August–September Saturday
Brats
Saturday
Only Wisconsin residents are eligible to enter the brat-eating contest at Brat Days in Sheboygan, WI, but anyone can come cheer on the contestants as they compete for the grand prize: $1,000, a trophy and a year’s supply of Johnsonville sausages. brat-days.com
Aug 3
Sunday
Hamburgers
If you think you can eat more than 16 hamburgers in 10 minutes, you might have a chance to win the National Hambuger Festival eating contest in Akron—that’s last year’s record. hamburgerfestival.com
Aug 24
Mashed Potatoes
The goal at the mashed potato– eating contest, a main event at Potato Days in Barnesville, MN, is simple: Finish your bowl before everyone else does. The one with the fastest time in each age group gets a plaque. potatodays.com
Aug 18
Saturday Saturda aturday day ay y
P ie Pie
The pie-eating contest at the Huckleberry Festival in Trout Creek, MT, has the usual unfortunate twist: no hands allowed. The first person to leave less than two spoonfuls of pie on the plate wins. huckleberryfestival.com
Aug ug 10
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Monday
Saturday
See if you can take the heat during one of Sunday the chile-eating Sep contests at the Hatch Valley 1 Chile Festival in Hatch, NM. Organizers hold four competitions over the weekend. hatchchilefest.com
Burritos
Spend Labor Day laboring over a fivepound burrito: The winner of the New City, NY, burrito-eating challenge will walk away with $500. 0. americanburrito.com Sep 2
Chiles
Aug 31
PROMOTION PROMOTION
MEN’S SUMMER
ESSENTIALS
Celebrate summer by hosting your own Father’s Day celebration. This is a great way to get your friends and family excited about the warm weather and to show off your master cooking skills. You’ll be the ultimate host with these must-have items! Bose® Wave® music system III with Wave® Bluetooth® music adapter. Acclaimed Bose sound quality for all the music on your smartphone, tablet or computer—plus your CDs and FM/AM radio.
Char-Broil® Grill juicier steaks and burgers with Char-Broil® TRU-Infrared: 4 out of 5 TRU-Infrared owners say it’s better.* *Based on a survey of Char-Broil® TRU-Infrared grill owners.
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VISIT FOODNETMAG.COM FOR MORE MEN’S SUMMER ESSENTIALS AND OFFERS!
On the Road
Honolulu
My Top Five Iron Chef Masaharu Morimoto reveals his favorite Honolulu eats.
Kurobuta Pork Loin Katsu with Cabbage, 1 Tonjiru, Rice and Pickles Tonkatsu Ginza Bairin Morimoto can’t get enough of this special cut of Berkshire pork loin. It’s rolled in breadcrumbs, fried twice and served with a tangy fruit-vegetable sauce. Although the dish normally comes with miso soup, Morimoto prefers the Tonjiru, a root vegetable soup that’s served only on Saturdays. Get there early: The restaurant makes just 25 orders of the pork each day. $36; 255 Beach Walk; facebook.com/tonkatsu.ginza.bairin
Box 2 Bento Shirokiya
The second-floor food court of this Japanese department store is home to an endless selection of bento boxes. “I like to pick one for lunch, depending on my mood and what looks the freshest that day,” Morimoto says. Each tray typically comes with a protein (fish, chicken or hamburger), rice and up to three small sides, like pickled vegetables, fish cakes or cooked seaweed. From $6; 1450 Ala Moana Blvd., #2250; shirokiya.com
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The chef’s second Hawaii restaurant, Morimoto Maui, opens this summer.
MARINADE FROM THE INSIDE OUT IN JUST 10 MINUTES.
Pineapple 3 Fresh Dole Plantation
Morimoto stops by this 14-acre plantation for an unlikely snack: a five-pound Tropical Gold pineapple. He takes it back to the restaurant to cut it up, then he vacuum-packs the slices and stashes them in the fridge for a few hours. “This way, they become even sweeter,” he says. $6; 64-1550 Kamehameha Hwy., Wahiawa; dole-plantation.com
KUROBUTA PORK LOIN: AYA YOSHIDA. PINEAPPLE: DEVON JARVIS/STUDIO D. LOCO MOTO AND PANCAKES: ADRIANA TORRES CHONG.
Loco Moto Morimoto Waikiki 4 Chef’s
At Morimoto’s first Hawaii restaurant, the loco moto—seared Wagyu beef topped with ali’l mushroom gravy, Wagyu trim, onions and a sunny-side-up egg—is so popular, it’s the only menu item that’s served all day. “It’s one of my favorite dishes at the restaurant,” he says. $22; 1775 Ala Moana Blvd.; morimotowaikiki.com
5 Pancakes Eggs ’n Things
After a morning jog, Morimoto hits this breakfast spot to refuel with buttermilk pancakes. “The pancakes here are often called the best in Hawaii,” he says. You can choose all sorts of mix-ins, including macadamia nuts, pineapple and coconut. From $8.25; 343 Saratoga Rd.; eggsnthings.com
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© 2013 RB
Introducing French’s® New Flavor Infuser.™ Its unique infuser tip injects phenomenal flavor into your meals in just 10 minutes. Available in four mouthwatering flavors.
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ENTER FOR A CHANCE TO
WIN $5,000!
WE WANT YOUR FEEDBACK on our Special Men’s Edition included in the back of this issue! Check it out, then take a quick survey and you’ll automatically be entered for a chance to win $5,000.
Visit survey.foodnetwork.com/magazine to get started. No purchase necessary to enter or win. Reader Feedback Sweepstakes. Sponsored by Hearst Communications, Inc. Beginning January 1, 2013, at 12:01 a.m. (ET) through December 31, 2013, at 11:59 p.m. (ET), go to survey.foodnetwork.com/magazine and complete and submit the entry form pursuant to the on-screen instructions. One (1) Grand Prize winner will receive $5,000, one (1) Second Place winner will receive a $500 American Express gift card and ten (10) runner-up winners will receive a $100 American Express gift card. Odds of winning depend on the total number of eligible entries received. Must be a legal resident of the 50 United States or D.C., Puerto Rico, or Canada who has reached the age of majority in his or her state, territory or province of residence at time of entry. Void in the Province of Quebec and where prohibited by law. Sweepstakes subject to complete official rules available at survey.foodnetwork.com/magazine .
Follow Up
Good Question...
Have a question about cooking? Visit foodnetwork.com/goodquestion.
Q: Do I need to refrigerate frosted cupcakes and cakes?
Q: What can I use in place of a food processor?
Hillary Rosenthal, Overland Park, KS
Loretta Ortego, St. Landry, LA
A: The kind of frosting makes all the difference: Cream cheese and whipped-cream frostings contain a high percentage of perishable dairy and should be refrigerated within about 2 hours. Buttercream, ganache and simple glazes can usually sit out at room temperature for a day or two, even if they contain a bit of milk or cream (sugar acts as a preservative when used in high concentrations). If you do refrigerate your treats, bring them to room temperature about an hour before serving.
A: Food processors perform many different tasks, so the choice of a substitute tool depends on what you’re doing: Making dough:
For pie dough, cut in the fat with a pastry blender or your fingers. Shredding:
Grate cheese or vegetables on a box grater. Grinding: Put
the ingredients (graham crackers, nuts, etc.) in a resealable plastic bag and crush with a heavy skillet.
CUPCAKE: LEVI BROWN. AGAVE: STUART TYSON/STUDIO D. CAST-IRON GRILL PAN: ISTOCKPHOTO. PASTRY BLENDER: STOCKFOOD. BOX GRATER AND SKILLET: KOHL’S. IMMERSION BLENDER: LARA ROBBY/STUDIO D.
Q: What is agave nectar? Can I swap it for sugar? Charles Crook, Hudson, MI
A: Agave nectar is a sweetener made from the sap of the agave plant. It’s milder tasting than honey—and runnier, too. Swapping agave for sugar in baked goods can be tricky: The extra moisture can throw off your recipe. Try it in drinks, like smoothies and iced tea, instead (it’s great for cold beverages because it dissolves quickly). Just keep in mind that agave is about 50 percent sweeter than granulated sugar, so you’ll want to use less of it. And though agave has been touted for having a low glycemic index, it’s still high in fructose, so it’s not really a healthful alternative to sugar.
Pureeing: Use an
immersion blender or regular blender to puree soups and sauces.
Q: My cast-iron grill pan produces a lot of smoke. How can I prevent this? Cindy Knight, Jensen Beach, FL
A Some smoke is inevitable. You need a screaming-hot pan to get nice grill A: marks, and hot cast iron tends to smoke. To keep smoking in check, be sure to use the right fat: Vegetable and canola oil can withstand high heat, whereas extravirgin olive oil and butter start smoking at lower temperatures. Also, consider rubbing the food with oil instead of adding oil to the pan. Remember to trim excess fat off your meat and let marinades drip off the food before grilling them. Finally, make sure the pan is clean: Scrub it with coarse salt and a damp soft sponge, then rinse off the salt and dry well.
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Follow Up Q: Is it true that all the good nutrients are in a vegetable’s peel or skin?
A: The skin certainly isn’t the only healthful part—there are still plenty of vitamins in a peeled vegetable. Most of what you lose when you peel vegetables is insoluble fiber: About half of a potato’s dietary fiber is in the skin. If a peel is tender (like on a carrot or potato) and you don’t mind the taste, keep it on. But you’ll want to remove peels that are tough or fibrous (like celery root) or coated in wax (like some cucumbers). And try to remove only the peel, as there are a lot of nutrients and flavor just below the surface.
INGREDIENTS 1 lb. bow tie pasta 2 tablespoons olive oil 1 lb. chicken breast, cut into thin strips 1/2 red onion, sliced into half moons 3/4 cup green olives, pitted and halved 1/2 cup raisins 1 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
Q: Is it OK to eat pork that looks medium rare in the middle? Linda Sims, Elgin, TX
A: It’s tough to say without knowing the internal temperature of the meat, but you shouldn’t worry about a little pinkness. The USDA used to recommend cooking whole cuts of pork to 160˚, which resulted in overcooked lean cuts like tenderloin and chops. But in 2011, the agency lowered the recommendation to 145˚. This new temperature is ideal: The meat is still juicy, and it’s perfectly safe to eat. You can even pull your pork off the heat a little before it hits 145˚, as the internal temperature will rise a few degrees while it rests.
CARROTS: CAMILLA WISBAUER/GETTY IMAGES. PORK DISH: ANTONIS ACHILLEOS.
Marjorie Eggers, Grand Junction, CO
creamy
chicken pasta salad WITH GREEN OLIVES AND RAISINS
1/2 cup orange juice (or more to taste)
DIRECTIONS 1. Cook pasta according to the package instructions. Set aside to cool. 2. Add oil, chicken strips, onions, olives and raisins to a hot pan. Cook until chicken is cooked through and onions are softened. Set aside to cool.
4. Add cooled pasta, chicken, olives, raisins and onions to dressing and toss to coat.
CR CRAFTED ESPECIALLY FOR HELLMANN’S ® BY MARIO BATALI
© 2013 Unilever
3. In a large bowl, combine Hellmann’s® Mayonnaise Dressing with Olive Oil and orange juice to create a dressing.
©2013 Unilever
NOW THIS IS AMORE THE HELLMANN’S® TASTE YOU LOVE WITH OLIVE OIL
BRINGING THE BEST TOGETHER FOR 100 YEARS
Name This Dish!
Dream up a clever name for this fried ice cream and you could win big. ????????????????
ACTIVE: 35 min l TOTAL: 3 hr 35 min l SERVES: 8
FOR THE ICE CREAM 2 pints ice cream (any flavor) 3 cups panko breadcrumbs 4 large eggs 1 tablespoon vanilla extract Vegetable oil, for frying (about 8 cups) Cocoa powder, for dusting
W hat do y ou think?
1. Prepare the ice cream: Scoop 8 balls of ice cream onto a baking sheet. Freeze until hard, about 1 hour. 2. Put the panko in a shallow bowl. In another shallow bowl, whisk the eggs and vanilla until combined. Roll the ice cream balls in the egg mixture; let the excess drip off, then roll in the panko to coat. Return to the baking sheet and freeze until the coating is firm, about 1 hour. Repeat, rerolling in the egg mixture, then the panko (the ice cream should be completely covered). Return to the freezer until firm, at least 1 more hour. (At this point, you can wrap the breaded ice cream in plastic and freeze for up to 3 days.) 3. Make the sauce: Combine the chocolate, milk, heavy cream, butter, sugar, vanilla and salt in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and the sauce is smooth. 4. Heat about 2½ inches of vegetable oil in a deep pot over medium-high heat until a deep-fry thermometer registers 400˚. Fry the frozen ice cream balls, two at a time, until the coating is golden brown, about 30 seconds. Remove with a slotted spoon and drain on a paper towel–lined plate. Serve immediately with the chocolate sauce; dust with cocoa powder.
How to enter: Read the recipe and come up with a creative name for this ice cream dish. We’re looking for fun, surprising, inventive names! Go to foodnetwork.com/namethisdish and enter your best name from May 21 to June 11, 2013. The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card. NO PURCHASE NECESSARY TO ENTER OR WIN. The Name This Dish! contest is sponsored by Hearst Communications, Inc. To enter, go to foodnetwork.com/namethisdish and complete and submit entry form, including your recipe name. Contest begins 12:01 a.m. ET May 21, 2013, and ends 11:59 p.m. ET June 11, 2013. Must be 18 years or older and a resident of the 50 United States, District of Columbia, Puerto Rico or Canada. Void in Quebec province and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.
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Recent Winner: FISH AND CHICKS Crab-corn deviled eggs Gina Quiros Suffern, NY RUNNERS -UP Devil in Disguise Julie Goldich Tierra Verde, FL
Sea Leggs Julie Link Champlin, MN
Corny Little Devils GinGer Caccavale Hendersonville, NC
FRIED ICE CREAM: KANG KIM; FOOD STYLING: KAREN EVANS. DEVILED EGG: SAM KAPLAN.
FOR THE SAUCE 4 ounces bittersweet chocolate, chopped 6 tablespoons whole milk 2 tablespoons heavy cream 1 tablespoon unsalted butter 1 tablespoon sugar ½ teaspoon vanilla extract Pinch of salt
Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 300 West 57th Street, New York, NY 10019 U.S.A. Frank A. Bennack, Jr., Executive Vice Chairman & Chief Executive Officer; Steven R. Swartz, President and Chief Operating Officer; Catherine A. Bostron, Secretary; Ronald J. Doerfler, Senior Vice President, Finance and Administration. Hearst Magazines Division: David Carey, President; John P. Loughlin, Executive Vice President and General Manager; John A. Rohan, Jr., Senior Vice President, Finance. © 2013 “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of television Food Network, G. P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, 35th Floor, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the postal service or alternate carrier within 6 to 14 weeks. From time to time, we make our subscriber list available to companies that sell goods and services by mail that we believe would interest our readers. If you would rather not receive such mailings, please send your current mailing label or an exact copy to: Mail Preference Service, PO Box 6000, Harlan, IA 51593. Send Canadian returns to: Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to: Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 6, No. 5. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.
Contest
Michael Symon’s
Ben Sargent’s
BEER SUNDAE
KITCHEN TRICKS
MACHO
Meals
(Like these lamb tacos)
Gear for
GUYS Rugged aprons and more
MAKE A BETTER
COCKTAIL Are you a good tipper? page 2
DO YOU KNOW YOUR FRIES?
Contents J U N E 2013
4
2
There’s beer in this sauce! 15
20
2 Food News
COVER, FRIES: KANG KIM.
4 Body Guards Suit up in a new rough-and-tough apron. 8 Man With a Pan Impress your friends with these cooking tricks.
12 Gender Blender There’s nothing ladylike about these cocktails. 15 Something’s Brewing Michael Symon makes his best beer-infused recipes. 20 Name That Fry Test your french fry smarts.
8 Cover photograph by Charles Masters Food styling: Jamie Kimm; prop styling: Christina Lane
JUNE 2013
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FOOD NETWORK MAGAZINE: MEN
1
Your drink might say something about your generosity. People who order bourbon tend to throw servers the highest tips (nearly 23 percent on average). The lowest tippers: those who drink liqueur. SOURCE: RESTAURANT SCIENCES
Three guys in New York City have figured out how to send a thoughtful little food gift in a manly way. Their creation: Mantry, a box of up to eight drinks and snacks packaged just for men. The partners spent more than 1,200 hours talking to chefs and food lovers around the country to develop a list of man-friendly artisanal products. Approved: a tea that tastes like a rustic New England tree. Denied: a huckleberry jam they deemed delicious but a little too girly. $75 per box; mantry.com
The Army is cooking up some serious snacks.
BEER BOTTLES CAN KEEP THEIR COOL. A new invention promises to eliminate those warm sips of beer at the bottom of a bottle. You store the Chillsner in the freezer (the insert is filled with thermal gel), slide it into a cold one and drink from the top. It’ll keep the drink cold for up to an hour. $30 for two; corkcicle.com
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JUNE 2013
In the next few years, U.S. soldiers will be able to take more of their favorite foods to the battlefield. A team of food scientists in an Army research lab in Natick, MA, are working on creating these new military-grade treats:
PIZZA Due to popular demand, researchers are working on a pizza that doesn’t need to be frozen or cooked. The hardest part: manipulating the moisture content so the crust doesn’t get soggy or moldy.
JERKY Regular beef jerky can become dry and brittle under harsh conditions, so researchers are using a new dehydration process to create a version that rolls up like fruit leather—and lasts for three years.
CAKE Scientists want to load pound cake with healthful omega-3 fatty acids. But the nutrient adds a fishy taste, so recipe developers are using citrus zest and poppy seeds to mask the flavor.
PHOTOS, CLOCKWISE FROM BOTTOM LEFT: CORKCICLE; CHRISTOPHER COPPOLA (2). ILLUSTRATIONS: DOROTHY CURY.
CARE PACKAGES ARE GETTING A TESTOSTERONE BOOST.
Big House Sausage Ingredie nts: 8IKSI OMWN+]ZT a¼[;UWS MPW][M;I ][IOM4QV S[
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