Post on 21-Jan-2016
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Peach Ice Cream Cake
COOK LIKE A STAR!
Guy’s GRILLED
STEAK
Bobby’s POTATOSALAD
Ree’s BURGER
BAR
SUMMER RECIPES
● Watermelon Salad● Zucchini Cake● Blueberry Tarts
AMERICA’S BESTICE CREAM
TREATS
FUN
Amazing
ideas!Buffalo –
Blue Cheese
Bacon- Wrapped Manchego–
Smoked Paprika
Make perfect iced coffee: page 70
50FRESH CORN
ways!
MAKE CASSOULETON A TUESDAY
When you have a KitchenAid® kitchen,you’re surrounded by stainless sous chefs.Your refrigerator keeps ingredients fresher longer, your oven and cooktop roast evenly and simmer accurately, and your dishwasher overpowers even the stickiest, sauciest messes. So take out the pork sausage, the pork shoulder, the pancetta, the Great Northern beans and last week’s duck confi t, and take on the French legend whenever inspiration strikes. Because when your ambition and your kitchen have no limits, there’s so much more to make.
Find more information and culinary inspiration at kitchenaid.com.
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JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 5
ContentsFood Network Magazine
JULY/AUGUST 2013
Find your favorite flavors
in this issue.
Country PEACH Pie page 153
Asian WATERMELON Salad page 147
STRAWBERRY Pretzel Trifles page 141
Serious Iced COFFEEpage 70
Raspberry LEMONADEpage 169
BLUEBERRY Buttermilk Bundt Cake page 192
CHOCOLATE Zucchini Cake page 143
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6 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Contents
190
136
164
In the Know39 Shock Value One easy trick will make
your produce last longer. 46 Know It All: Self-Serve Fro-Yo Get the
lowdown on America’s fro-yo obsession. 50 Which Is Healthier? Compare candy-
shop sweets before your next sugar fix. 54 Road to a Restaurant See how Michael Chiarello’s new Spanish spot came to be. 56 Star Kitchen Jamie Deen shows us
his family-friendly Savannah kitchen. 60 What’s Your Diner IQ? Find out how
much you know about American diners. 70 Geek’s Guide: Iced Coffee Coffee snobs
will approve of this cold-brewed version.
Fun Cooking75 Fire and Ice Put a new twist on
lemonade using grilled lemons. 76 He Made…She Made Guy Fieri and
Melissa d’Arabian make their best steak. 81 Can You Grill It? Some surprising foods are great on the grill—like lettuce. 84 Make Your Own… Try whipping up
mayo at home. 86 Copy That! Grill your own rack of
Famous Dave’s barbecue ribs. 88 Kids’ Meal The whole family will love
these tangy Hawaiian kebabs. 90 Wake-Up Call Start your morning right with a stack of fruit-topped crêpes. 93 BLT Try five delicious takes on the classic sandwich. 102 Try This at Home Jeff Mauro shows us
how to make soft-shell crab sandwiches.
10 Recipe Index16 To Your Health24 Editor’s Letter26 Calendars31 Reader Letters34 You Asked41 Food News219 Good Question
Cover photograph by Steve Giralt Food styling: Jamie Kimm
pg. 180
Step up your BLT sandwiches. See page 96.
BONUS RECIPES
Limited 4G LTE availability in select markets. LTE is a trademark of ETSI. Claim based on a comparison of U.S. national carriers’ average 4G LTE download speeds for Android™ and Windows smartphones and iPhone 5. 4G speeds not available everywhere. Screen images simulated. ©2013 AT&T Intellectual Property. All other marks contained herein are the property of their respective owners.
1.866.MOBILITY – ATT.COM/NETWORK – VISIT A STORE
AT&T. The nation’s fastest 4G LTE network.
Faster is better.
8 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Contents
147
83
Upgrade your iced coffee! See page 71 .
176
Party Time163 Totally Tubular Make squeezable fruity
ice pops. 164 American Cookout Ree Drummond
hosts the ultimate Fourth of July bash. 172 Summer Potatoes Food Network
stars reinvent potato salad. 180 Fresh Corn 50 Ways Find dozens of
recipes for summer corn. 184 Red, White &…Blueberry Serve a
patriotic dessert for the Fourth.
On the Road195 Capitol Chill You won’t believe how much ice cream Washington, D.C., eats. 197 50 States, 50 Ice Cream Treats
Find America’s best frozen desserts.
Contest220 Name This Dish! Enter this month’s
recipe-naming contest.
Weeknight Cooking109 Weeknight Dinners Make one of our
simple meals in no time. 128 Easy Sides Round out your dinner with
some quick, healthful side dishes. 130 Hot Tips Get smart cooking advice from
Food Network Kitchens.
Weekend Cooking135 Weekend Dinners Prepare a tasty spread for a summer party. 146 Side by Side Try a sweet or savory take on watermelon salad. 151 Pretty as a Peach Indulge in one of five
amazing peach desserts.
56
Room enough for all your freshest ideas.
The Whirlpool® refrigerator, with fl exible 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.
10 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
SANDWICHES
BRUNCH
VEGETARIAN DINNERS
APPETIZERS AND CONDIMENTS
FISH AND SEAFOOD
MEAT AND POULTRY
Zucchini Parmesan
143
Squash Blossom Frittata Squares
Grilled Beer and Butter Shrimp with Potatoes
Pappardelle with Lobster and Corn
Spicy Pasta with Tilapia Salmon with Curried Lentils
Soft-Shell Crab Sandwiches
Cheesy Chile Strata
Shaved Squash and Tomato Pasta
Asian BLT Buns with Chile Mayonnaise
Mexican BLTs with Spicy Salsa
Beer Bratwursts
Vietnamese Egg Sandwiches
Fresh Tomato Soup with Grilled Cheese
Grilled Burgers Grilled Salmon BLT Clubs
Open-Faced Roasted Tomato BLTs
Crêpe Cake with Granola and Plums
Vegetarian Chef’s Salad
Homemade Mayonnaise Four Ways
Sausage ToppingsBurger Toppings
143 139
112
98 96
110
141
118
137
110
118
166
124
100
10394
90
120
84 141167
Recipe Index
Almost-Famous Barbecue Spareribs
Poached Chicken with Garlic-Herb Sauce
Bloody Mary Flank Steak
Pork Chops with Pineapple Salsa
“Name This Dish!” Fried Chicken
Pork Tacos with Black Beans
Grilled Cheesy Meatloaves
Sesame-Lemon Chicken
Grilled Steak and Vegetables
Simple Sirloin Steak with Chimichurri
Hawaiian Chicken Kebabs
Turkey and Quinoa Salad
86
116
76
126
220
116
120
124
112
77
88
126
Try 5 new takes on the classic BLT.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 11
Contents
VEGETABLES AND SIDES
DESSERTS
50Bonus
Recipes!Page 180
Arugula with Grilled Plums
Blackberry Chip Ice Cream
Buttery Beans with Almonds
Peach Melba Tart
Spicy Pasta Salad with Gouda and Tomatoes
White Chocolate Mousse
Asian Watermelon Salad
Blueberry Buttermilk Bundt Cake
Coconut-Watermelon Salad
Raspberry-Watermelon Terrine
String Bean and Potato Salad
Avocado-Radish Salad
Chocolate-Zucchini Cake
Creamy Potato and Prosciutto Salad
Red Velvet–Blueberry Ice Cream Pie
Bacon-and-Egg Potato Salad
Country Peach Pie
Grilled Sweet Potato and Scallion Salad
Roasted Peach Napoleon
Baked Potato Salad
Macaroni and Egg Salad
Hot Peaches and Cream
Star-Studded Berry Tarts
BLT Bread Salad
Peach Cobbler Ice Cream Cake
Spicy Green Tomato–Avocado Salad
Strawberry-Pretzel Trifles
129
128
168
170
156
137
147
146
178
192
187
129
173
143
188
176
174
153
158
175
128
190
154
95
139
152
141
Celebrate the Fourth
of July with these
patriotic desserts.
DRINKS
Serious Iced Coffee
Coffee FrappéCoffee Float
Sparkling Sangria
Grilled LemonadeCoffee-Stout Cocktail
Mango-Guava Batidos Raspberry Lemonade
70 137
7571
139 169
7171
16 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Contents
To Your HealthHere’s what’s extra good for you in this month’s
DINNERSUNDER 500 CALORIES
Try these light dishes from our Weeknight Cooking section:
AT THEIR PEAKBerries are loaded with fiber and antioxidants, and you’ll find plentyin this issue:
Make tarts topped with blueberries and raspberries (page 190).
Cool down with Ree Drummond’s raspberry lemonade (page 169).
Throw whole strawberries onto the grill (page 82).
Mix mashed blueberries into green tea (page 28).
s issue:
EAK
PoachedChicken withHerb Saucepg. 116
CALORIES: 443
Salmon withCurried Lentilspg. 124
CALORIES: 426
Grilled CheesyMeatloavespg. 120
CALORIES: 314
Steak andVegetables withLemon Butterpg. 112
CALORIES: 326
Spicy Pastawith Tilapiapg. 118
CALORIES: 435
GOOD TO KNOW During a recent study, people who had eatenocados also tended to weigh less, eat fewer sugary foods andve a lower risk of heart disease, according to the Centers forsease Control and Prevention. Become one of those people!u’ll find two great avocado salads on pages 129 and 139.
GOavohavDisYo
Clean SweepTHE ENVIRONMENTAL WORKING GROUP RECENTLY
RELEASED ITS ANNUAL “CLEAN 15” LIST: FRUIT AND VEGETABLES WITH THE LOWEST PESTICIDE LEVELS. LOOK FOR THESE
FIVE WINNERS IN THIS ISSUE:
CornDiscover dozens of new ways to serve it on page 180.
OnionsAdd sweet-and-sour onions to a sausage or hot dog. See page 141.
PineappleTry the pineapple salsa on page 126 as a topping for pork or chicken.
MushroomsThe vegetarian chef’s salad on page 120 calls for a pound of mushrooms.
Sweet potatoesServe Bobby Flay’s grilled sweet potato salad at your next cookout. See page 174.
ISSUE:
Sweet po
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TheBreakfastProject.com
SCARE UP SOME PROTEIN.Monster days start with milk at breakfast.
Contents
18 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Sunny AndersonCooking for Real;
Home Made in America with
Sunny Andersonpgs. 34, 173
Jeff MauroSandwich King
pg. 103
Ron Ben-IsraelSweet Genius
pg. 34
Kelsey NixonKelsey’s Essentials;
The Perfect 3 (on Cooking Channel)
pg. 34
Anne BurrellChef Wanted
with Anne Burrell; Worst Cooks in
Americapg. 178
Aarón SánchezChopped;
Heat Seekerspg. 34
Melissa d’ArabianTen Dollar Dinners;
Drop 5 lbs with Good Housekeeping (on Cooking Channel)
pg. 77
Jamie DeenHome for Dinner with Jamie Deen
pg. 56
Bobby DeenNot My Mama’s Meals(on Cooking Channel)
pg. 34
Ree DrummondThe Pioneer
Womanpg. 164
Guy FieriDiners, Drive-ins and Dives; Guy’s Big Bite;
Rachael vs. Guy: Celebrity Cook-Off
pg. 76
Bobby FlayFood Network Star; Iron Chef
America; Bobby Flay’s Barbecue Addiction; Worst Cooks in
America; Brunch @ Bobby’s (on Cooking Channel)
pg. 174
Alex Guarnaschelli
Iron Chef America; Chopped
pg. 175
Robert IrvineRestaurant: Impossible;
Dinner: Impossible pg. 176
Star SearchFind your favorite Food Network celebs in this issue:
Recipes to go! You can get Food Network Magazine recipes anytime, anywhere—on any tablet or smartphone! Sign up for a digital subscription on Apple Newsstand, Nook, Amazon Kindle, Zinio, Next Issue or Google Play Magazines, and you’ll get each issue the minute it comes out.
PLUS! Check out the interactive shopping list on our iPad edition: Just tap any recipe, then mark the ingredients you need and send them to your list.
Win new cooking gear! Take our quick holiday poll and you’ll automatically be entered for a chance to win tons of Food Network gear to help you cook an amazing feast, courtesy of Kohl’s. Go to foodnetwork.com/holidaypoll for details.NO PURCHASE NECESSARY TO ENTER OR WIN.
HOLIDAY POLL SWEEPSTAKES IS SPONSORED BY
HEARST COMMUNICATIONS, INC. TO ENTER, GO
TO FOODNETWORK.COM/HOLIDAYPOLL, COMPLETE
THE ONLINE POLL AND SUBMIT ENTRY FORM TO
BE AUTOMATICALLY ENTERED INTO SWEEPSTAKES.
SWEEPSTAKES BEGINS 12:01 A.M. ET JUNE 18, 2013, AND
ENDS 11:59 P.M. ET AUGUST 5, 2013. ODDS OF WINNING WILL
DEPEND UPON THE TOTAL NUMBER OF ELIGIBLE ENTRIES
RECEIVED. MUST BE 18 YEARS OR OLDER AND A RESIDENT OF
THE 50 UNITED STATES, DISTRICT OF COLUMBIA OR CANADA.
VOID IN PUERTO RICO, QUEBEC PROVINCE AND WHERE
PROHIBITED BY LAW. SWEEPSTAKES IS SUBJECT TO COMPLETE
OFFICIAL RULES AVAILABLE AT FOODNETWORK.COM/HOLIDAYPOLL.
om/holidaypoll for details.
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CANADA.
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OMPLETE
/HOLIDAYPOLL.
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Unlike other credit cards, the Citi Simplicity® Card is the only card with no late fees, no penalty rate and no annual fee – ever.
To apply, go to citi.com/simplicityOr visit your local branch.
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20 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Diff erent rooms call for diff erent moods. So let each room’s unique personality shine by combiningdifferent colors in the same collection from HGTV®VV HOME by Sherwin-Williams to create bold,balanced and subtle looks. Find your inspiration and create the perfect personality for your home.
withDAVID BROMSTAD
PALETTE TALK
Learn more at a Sherwin-Williams store or sherwin-williams.com/hgtvhome.
THE GLOBAL SPICE COLLECTION
Let each room in your home make a statement.
Editor in Chief Maile Carpenter
Creative Director Deirdre KoribanickExecutive Editor Joanna SaltzManaging Editor Maria Baugh
EditorialFood Director Liz SgroiFood Editor Erica ClarkFeatures Editor Yaran NotiSenior Editors Lisa Cericola, Lisa FreedmanRecipe Editor Ruth KaplanSenior Associate Editor Allison BakerEditorial Assistants Ellery Badcock, Hannah Kay Hunt Online Coordinator Victoria PhillipsInterns Liz Childers, Jessica Lee, Katie St. John
ArtArt Director Ian DohertyDeputy Art Director Marc DavilaAssociate Art Director Dorothy CuryDigital Imaging Specialist Anthony EcanostiArt Assistant Brian Hardiman
PhotographyPhoto Director Alice AlbertDeputy Photo Editor Kathleen E. BednarekAssociate Photo Editor Lynn SellAssistant Photo Editor Casey OtoIntern Catherine Armanasco
CopyCopy Chief Joy SanchezResearch Editor Linda FiorellaCopy Editor Paula SevenbergenAssistant Managing Editor Heather DiBeneditto
Food Network KitchensSenior Vice President, Culinary Production Susan StocktonVice President, Test Kitchen Katherine AlfordExecutive Culinary Producer Jill NovattTest Kitchen Manager Claudia SidotiRecipe Developers Andrea Albin, Bob Hoebee, Amy StevensonRecipe Developer/Nutritionist Leah Trent HopeRecipe Tester Vivian ChanDirector, Culinary Product Development Mory ThomasCulinary Writer Rupa BhattacharyaIntern Amanda Catrini
Food NetworkPresident Brooke Bailey JohnsonGeneral Manager, Scripps Enterprises Sergei KuharskyEditorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine
Hearst Magazines DivisionPresident David CareyPresident, Marketing & Publishing Director Michael ClintonExecutive Vice President & General Manager John P. LoughlinPublishing Consultants Gilbert C. Maurer, Mark F. MillerPRINTED IN THE U.S.A.
SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653
Size up your fro-yo toppings
on page 46.
Editorial Director Ellen Levine
DE
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Let your imagination run wild.Transform your home with the coordinated color collections fromHGTV® HOME by Sherwin-Williams. See them all at your local Sherwin-Williams store or sherwin-williams.com/hgtvhome.
FEATURED: THE GLOBAL SPICE COLLECTION Join us on
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22 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
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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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Vice President, Publisher and Chief Revenue OfficerVicki L. Wellington
Associate Publisher, Associate Publisher Integrated Marketing Wendy Nanus Peggy Mansfield
General Manager Salvatore Del GiudiceVice President, Group Consumer Marketing Director Rick Day
AdvertisingNEW YORKExecutive Account Directors Diane Anderson, 212-484-1459 Jackie Bodner, 212-484-1462 Barri Stern, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463Advertising Services Manager Celeste Chun, 212-484-1442Sales and Events Coordinator Kathleen D’AloiaSales Assistants Ashley Wells-Wood, Danielle ManziMIDWESTAdvertising Director Amy Mehlbaum, 312-984-5117Sarah Lenert, Account Director, 314-475-5439 Hillary Morse, Account Manager, 312-251-5352 Allison Winters, Account Manager, 312-251-5342 Keely Dahlen, Sales Assistant, 312-251-5367SOUTHEASTKelly Peterson, Director, 770-641-1578 Diane Cohan, Assistant, 770-641-1578DETROITSarah Lenert, Account Director, 314-475-5439LOS ANGELESLeighdia Sandoval de Padilla, Director, 310-664-2820 Karen Sakai, Assistant, 310-664-2821TEXAS The Ingersoll Company 214-526-3800 Jennifer Walker, Lynn WisdomPACIFIC NORTHWESTPoppy Media Meghan Tuohey, 415-990-2825FLORIDA, MEXICO AND THE CARIBBEANMaria E. Coyne, Inc. Maria E. Coyne, Account Manager, 305-756-1086 Donna Falcone, Account Manager, 305-756-1086TRAVEL DIRECTORMcDonnell Media, Inc. 888-410-5220 Erin McDonnellNEW ENGLAND Jackie Bodner, 212-484-1462HAWAIILola A. Cohen, Account Manager, 808-282-1322
Advertising ProductionGroup Production Director Chuck LodatoGroup Production Manager Julie BoscoAssociate Production Manager Adam Bassano
MarketingDirector, Marketing Erin HickeyAssociate Director, Integrated Marketing Amy S. LaneExecutive Director, Events and Partnerships Julie MahoneyAssociate Director, Marketing Research Michele NunziataSenior Managers, Integrated Marketing Amanda Thornquist, Audrey White, Courtney WladykaCorporate Research Manager Tina Giberti
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SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653
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Public RelationsExecutive Director of Public Relations Nathan Christopher
Executive Vice Chairman Frank A. Bennack, Jr.
President & Chief Executive Officer Steven R. Swartz
Published by Hearst Communications, Inc. a unit of Hearst Corporation 300 West 57th Street New York, NY 10019
Editor’s Letter
24 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
I wonder
if a bunch of food-industry analysts are sitting around a table
somewhere trying to figure out why Americans have become obsessed with self-serve frozen yogurt. I don’t pretend to know
what makes one dessert become a trend (cupcakes) and another one not. (Been to a rice pudding store lately?) But I know that
pump-your-own yogurt chains have been opening hundreds of new stores every year (see page 46 for our
trend report), and I can offer one possible explanation: It’s really fun to pump your own soft serve. I tried it for the first time when I worked the counter at McDonald’s in the ‘80s, and it was the best
part of my job—maybe because it was one of the only tasks that I actually controlled. Most of my duties were preprogrammed, including soda dispensing, but the McDonald’s Corporation left two things in my
not-so-capable hands: salting the fries and pumping the soft serve. (I’m fascinated to this day that McDonald’s allows human employees to
salt the fries freehand. All it takes is one guy with an overzealous shake of the canister to wreck a whole batch…but I digress.)
Once I realized that I could pump the soft serve as I wished, I set out to master the art of swirling. And the more I practiced, the
bigger the cones got, until suddenly kids were lining up at my cash register because I was pumping the tallest cones they’d ever seen. The fun lasted for a
week or so, until a manager saw me do it and disciplined me on the spot. I had half a mind to oversalt some fries in protest, but instead I went back to making short,
forgettable cones according to company regulations. I returned to glory in college, when I worked at the Yogurt Oasis in Chapel Hill and mastered not just the fro-yo swirl but also the
art of adding toppings so they wouldn’t fall all over the place. I put my skills to good use a few years later when my brother-in-law found an industrial soft-serve machine on the street in
New York City, fixed it and threw the best party ever: a pump-your-own ice cream social. People couldn’t help themselves—they went insane at the pump, gorging on soft serve
until they were physically ill. I should have looked at the sheer joy on their faces and seen the future of self-serve fro-yo. But I was too busy making a sundae.
Maile CarpenterEditor in Chief
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Photo by Jade Albert
Learn more at
autismspeaks.org/signsSome signs to look for:
No big smiles or other joyfulexpressions by 6 months
No babbling by12 months
No words by16 months
© 2012 Autism Speaks Inc. "Autism Speaks" and "It's time to listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved. The person depicted is a model and is used for illustrative purposes only.
26 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Calendar
13
27
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15
9 11
25
19
29 31
18
2WEDSUN THUMON SATTUE
20
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Make maple mustard in honor of
Canada Day: Mix ½ cup dijon
mustard with ¼ cup maple syrup; serve on hot dogs.
Happy Birthday, Sandra Lee!
Celebrate with her piña colada pie:
foodnetwork .com/coladapie.
Serve patriotic ice cream cones today: Dip the tops of cones in melted white chocolate; roll in red, white and blue sprinkles.
Plums are prime! Use them in mimosas: Puree 4 plums with 3 tablespoons each sugar and water; strain. Add to prosecco.
Try Iron Chef Jose Garces’ chicken-chorizo paella for dinner in honor of his birthday. Go to foodnetwork .com/paella.
Celebrate Bastille Day with French onion burgers: Serve patties on brioche buns with gruyère, caramelized onions and dijon mustard.
Serve smoky nuts for the MLB All-Star Game: Toast cashews in a skillet with olive oil, chili powder and smoked paprika, 5 minutes.
Cut your kids’ sandwiches
into moon shapes in honor of Neil Armstrong:
He set foot on the moon on this day in 1969.
Start the week with a healthful breakfast to go: Scramble egg whites with baby spinach; tuck into pita bread with sliced tomatoes.
It’s Jeff Mauro’s birthday. Tweet the Sandwich King a greeting at @JeffMauro.
Toast the end of the week with a glass of white wine and keep it cold with a few frozen grapes.
Prep ice cream sandwiches for the week: Layer strawberry ice cream and jam between sugar cookies; freeze.
Try Alton Brown’s chicken wings tonight: It’s his birthday!
Go to foodnetwork
.com/buffalowings for the recipe.
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A L F R E S C OFrom serveware to drinkware to linens that go everywhere,
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28 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Calendar
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AUGUST 2013
August
Start the month with a cool treat: Mix broken chocolate-covered pretzels into dulce de leche ice cream.
Figs are in season! Pick up a pint, then stem, halve and tuck into corn muffins before baking.
Splurge this morning: Fill a halved croissant with chocolate chips and sliced strawberries. Grill in a panini press.
Replace your morning coffee with a fresh antioxidant fix: Mash blueberries in a glass, add ice and top with chilled green tea.
For an easy app tonight, blister shishito peppers in olive oil. Warn guests: One in 10 of these Japanese peppers is super spicy!
Watch the PGA Championship and make Arnold Palmer slushes: Mix equal parts lemonade and iced tea; freeze until slushy, stirring occasionally.
Switch up your lunch and make a summery sandwich of sliced peaches, fresh mozzarella and pesto on multigrain bread.
In honor of Aarti Sequeira’s birthday, make her coconut-lime granita tonight: Go to foodnetwork .com/granita.
It’s Giada De Laurentiis’
birthday! Try her bruschetta: Top grilled ciabatta
with ricotta and orange marmalade.
Happy Birthday, Rachael Ray! Tweet her a greeting at @rachael_ray.
Serve BLT hot dogs tonight: Top with mayo, bacon, shredded lettuce and diced tomatoes. Flip to page 93 for more BLT ideas.
Make sorbet pie for the long weekend: Scoop assorted sorbets into a graham crust. Cover with plastic wrap, press to fill the gaps and freeze.
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JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 31
Melissa’sSECRET BEACH
Ina’sFAVORITE
CHEESE SHOP
Bobby’sGO-TO
LOBSTER ROLL
THE STARS’ GUIDE TO The Hamptons
Summer Trips35 spots for food lovers
FUN
Take our saltwater taffy quiz (page 20)
PLUS Cool travel bags Best boardwalk bites And more!
We Hear You...A few thoughts from our readers this month. Keep the letters coming!
Reader Letters
The Derby Tartlets [Weekend Cooking] in the May 2013 issue are simply irresistible—our family could not stop eating them. I even made a second batch with a peanut butter and chocolate filling sprinkled with sea salt and toasted coconut. They were tartlets of heaven!
Lori SensenigLancaster, PA
The recipe for Soppressata Pizzas [Weekend Cooking, May 2013] calls for the garlic to be discarded after cooking the sauce. To someone who grew up in an Italian-American household, throwing away the garlic is tantamount to throwing away the best part of the recipe. Instead, you could have chopped two of the cloves and served them in the sauce.
Anne Forcella SkalitzaSpring Lake, NJ
I loved “Can You Put an Egg on It?” in the May 2013 issue. I recently lost 35 pounds, and one of the changes I made was to put a fried egg on sautéed spinach instead of toast. Now you have given me so many new options.
Sharon LeathermanOrange, CA
I flipped straight to the Recipe Index for healthy-meal inspiration when I received my May 2013 issue. Breakfast food is my favorite, so I was excited to see so many options. Ted Allen’s Brunch Tart with Spinach, Olives and Leeks [“Real Men Make Quiche”] was the perfect meal with a nice glass of sauvignon blanc.
Leslie MoyarHolly Springs, NC
Is the spelling of “macaroons” incorrect in the May 2013 issue’s “Try This at Home” story? A macaroon is a coconut cookie, but the cookie pictured is a French macaron.
Jana HaganBirmingham, AL
Editor’s Note: Actually, both spellings are correct. Macaron is the original French term for these sandwich cookies and “macaroon” is the English translation. We chose to go with the English spelling.
I laughed when I saw the fresh salsa recipes [“50 Salsas and Guacamoles”] right after reading that jarred salsa is better for you in “Which Is Healthier?” The irony was funny.
Gina HodgesIndianapolis
We’re building a new house, and I wanted to bake some goodies as a thank-you to the construction crew, so I made Paula Deen’s Lemon Bars and Jamie Deen’s Chewy Toffee Bars [“He Made…She Made,” May 2013]. Both were huge hits with the builders!
Lindsay TobinMentor, OH
I was thrilled that Ocean City, NJ, was featured in your “Walk the Walk” boardwalks article [Travel Supplement, May 2013]. I have been vacationing in O.C. since 1970, and my family has reunions there every three years. I’m surprised you did not mention the amazing hoagies at Voltaco’s—I plan every meal around them.
Margery WhitesideFort Myers, FL
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Reader Letters
32 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Your Basic Sweet-Roll Dough [“Good Morning,” May 2013] was truly heaven-sent. It’s the best I have ever tried. My whole family loved the Classic Cinnamon Rolls and Mexican Chocolate Loaf. The only thing I changed was that I drizzled cream cheese frosting on the cooled rolls and omitted the cayenne pepper on the loaf for my kids. Can’t wait to make the Cappuccino Knots and Sticky Monkey Bread.
Rose MayerBad Soden am Taunus, Germany
Thank you for the behind-the-scenes look at Chopped [“Shooting Baskets,” May 2013]. I loved reading about what Ted Allen and the judges are like while filming—I had always wondered what it takes to make an episode and how Food Network comes up with those bizarre baskets.
Kelly ShealerMyersville, MD
I’ve always made pancakes from a box, but for Mother’s Day I decided to try your Perfect Pancakes from the May 2013 issue. My 2-year-old helped me add chocolate and peanut butter chips at the griddle while the grandparents kept the triplets busy. The pancakes were a hit and helped start off my wife’s first Mother’s Day as a mother of four the right way.
Adam FienmanBloomfield Hills, MI
I absolutely love the cinnamon roll recipe [“Good Morning,” May 2013] and have already made it twice. It’s taken the place of my go-to cinnamon roll recipe.
This will be the one that gets passed down through generations.
Joann KelleyRacine, WI
I was reading “The Rhubarb Handbook” in the May 2013 issue, and I just wanted to say that you can totally eat it raw! I have lived in an area that grows rhubarb my whole life, and we just pick it and dip it in sugar (like strawberries). It can be sour, but it’s way better than eating sour candies!
Desiree RobertsNew Haven, VT
I was excited to read in the May 2013 issue that Ina Garten would be selling frozen meals at the grocery store [Food News]. They were sold out the first two times I went to buy them (figured it must be a good sign), so I was delighted to find the Beef Stew Bourguignon and Shrimp Scampi & Linguine on my third try. They’re perfect for two, and all of the ingredients taste homemade. Thanks, Ina, for the convenient gourmet freezer staples.
Laurel PapkeSan Jose, CA
Th b
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1 head romaine lettuce½ cup blue cheese crumbles½ cup dried cherries2 tablespoons honey dijon dressing½ cup crushed Honey Dijon Kettle Brand® Potato Chips
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34 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
You Asked...Food Network stars answer your burning questions.
Letters
Have a question for a
Food Network star?
Write to us at
foodnetwork.com/
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.
Ron, what is your favorite confection to make at home?
Melody Durham via Facebook
I love to bake yeast cakes, such as kugelhopf (similar to a Bundt cake) and babka (a Ukranian sweet bread). And my braided challah is as elaborate as some of my cakes: Try the recipe at foodnetwork.com/ronschallahbread.
—Ron Ben-Israel
Kelsey, why do potato salad leftovers become watery the next day?
Kathy Hildebrand Rochester, NY
The primary ingredients in traditional potato salad—potatoes, celery, onions—contain a lot of water. When salt is added to season the salad, it makes the problem even worse by drawing the water out of these ingredients. I think the best way to combat this is to make and eat the salad the same day. The longer it sits, the more watery it will become.
—Kelsey Nixon
Aarón, what’s the best way to introduce dishes with heat to non-adventurous eaters?
Daren McDougal via Google +
With people who aren’t adventurous with food, you have to slowly build up the heat. Start with something like pureed chiles topped with a sweet fruit like mango and work your way up to hotter dishes.
—Aarón Sánchez
Sunny, what is the perfect rub for slow-roasted pork butt and ribs?
John R. Verdenskyvia Facebook
The butt, or shoulder, is my favorite thing to slow-roast. Pork accepts flavor really well, so it’s fun to tailor the seasoning blend to your meal. The easiest is my grandma’s recipe, which is just Old Bay, sweet paprika, garlic and onion powder. I also like pumpkin pie spice blends or curry blends with plenty of salt and pepper. For ribs, I’m a daughter of the Carolinas, so I lean toward vinegar in my sauce. Or try rubbing the ribs with a blend of chili powder, lime juice and honey.
—Sunny Anderson
Bobby, I love grilling corn for corn salads, but I have trouble getting the corn to caramelize in the husks. Any tips?
Rod Kreuter West Chester, OH
Take off the husks! Removing the husks is not a bad thing. If you don’t, you really just end up with steamed corn—not grilled corn. First, spray the grill with a little bit of olive oil, then clean the corn and put it on the grill naked. Just watch it closely as you grill, and it will turn a nice brown.
—Bobby Deen
Kelsey says to eat potato salad the same day you make it.
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LIXTORP kitchen starting at $1799* Based on a 10'×10' kitchen. LIXTORP brown solid oak/oak veneer kitchen. *The total price includes cabinets, fronts, interior shelving, drawer and door dampers, hinges, toekicks, legs, visible moldings and panels. Your choice of countertop, sink, faucet, handles, appliances and lighting are sold separately. See IKEA store for limited warranty, country of origin, and 10'×10' layout details. Valid in US IKEA stores only.
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RESTAURANTS TO EXPLORE
APSLEYS, A HEINZ BECK RESTAURANT
Dine on Michelin-starred, Mediterranean-
inspired dishes under the stunning glass roof
at one of London’s most beautiful settings for
lunch, dinner or classic afternoon tea.
MARCO PIERRE WHITE STEAK & ALEHOUSE
Discover the British-style steakhouse, with beef
sourced from grass-fed Scottish cattle and a
menu of English specialties, just off Spitalfi elds
in the hip East End.
AND REMEMBER...
Take your MasterCard, because some top
restaurants don't take AMEX, including
In Parma, Seven at Brixton and The Lido Cafe.
FLAVORS OF LONDON
TASTE THESE ENGLISH CLASSICS:
Bangers and mash (sausages and mashed
potatoes), bubble and squeak (mashed
vegetables shaped into cakes and pan-fried),
beer-battered fi sh and chips, and shepherd’s pie.
CHEERS: BRITISH BREWS
BITTER OR IPA: Well-hopped pale ale
GUINNESS: A dark, dry stout fl avored with
roasted barley, with a thick, creamy head
SHANDY: Half-and-half mix of beer and lemonade
SNAKEBITE: Lager and cider
PIMM'S CUP COCKTAIL: Sliced fruit, cucumber
(yes!) and Pimm's No. 1, a bracing British liqueur
LIVE LIKE A LOCAL
INSIDER TIPS: Dinner is later in London, 8:00
or after. For higher-end restaurants, be sure to
make a reservation, but most local pubs serve
good British fare and accept MasterCard.
For inspiration, exclusive offers and all the
ingredients for your priceless trip to London,
World cardholders are invited to call the
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Shock ValueFood scientists think they’ve found a way to extend the life of fresh produce: Shock it in warm water. Researchers at The Cooking Lab, a research facility started by Modernist Cuisine author Nathan Myhrvold, report that submerging fruit and vegetables in hot water slows the production of the gases and enzymes that turn them brown. Just fill a large pot with hot tap water (between 122 ̊and 131̊ ) and soak the produce for two to three minutes. Then drain, dry and refrigerate as usual. Your fruit and veggies might taste better, too. W. Wayt Gibbs from the lab says that in the study, they found a slight increase in crunchiness.
Make your summer produce last. Then, price-check your frozen yogurt
and test your diner knowledge.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 39
In the KnowPHOTOGRAPH BY KANG KIM
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Enjoy three uniquely shaped new pastas, each created
to complement its authentic sauce. Try rich basil Pesto
Sacchettini, our hearty Penne Bolognese and creamy
Tortellini Alfredo. Served with your favorite soup or salad.
Learn more at panerabread.com.
CRAFTED TO BE DELICIO
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JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 41
Food newsIn the Know
Give the resident griller some fun steak-themed gear.
Arrange meats and cheeses on this Prime Cuts serving board.$30, Fred & Friends; perpetualkid.com
BOX SCORESMaybe you should have saved some of those old cereal-box prizes: A Kellogg’s Sugar Smacks box and the flying rocket freebie inside sold for $550 at an auction last year. Dozens of cereal-related items will hit the block again on July 27–31. To get in on the bidding, visit profilesinhistory.com.
FROM THE PROBLEMS-WE-DIDN’T-KNOW- WE-HAD DEPARTMENT:Old El Paso has released flour tortillas shaped like a bowl. We questioned the idea until we realized that they hold a boatload of toppings. $3 for eight; at grocery stores
UST 2013
Don’t worry: These Steak Suckers are cherry flavored. $3.50; retroplanet.com
This Piece of Meat tee makes the perfect outfit for any barbecue. $20; threadless.com
Even vegetarians will flip over this T-Bone Spatula.$14; gamago.com
Keep track of grocery lists with this T-Bone Steak Noteblock.$9; chroniclebooks.com
MARKET
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Three in four people have shared an ice cream cone or ice pop with their pet. SOURCE: PET360.COM
It’s been a busy year for food thieves.
S W E E T O R S C A R Y ?
JUMP FOR JOY DURING A RECENT STUDY,
PEOPLE WHO EXERCISED WITH VERTICAL MOVEMENT (LIKE SKIPPING ROPE) REPORTED FEELING LESS HUNGRY THAN THOSE WHO RODE A BIKE OR DID NOTHING. SOURCE: APPETITE
HOT STUFF
42 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
In the Know
FIFTY AND COUNTING… We can’t imagine that the latest Fifty Shades book, Fifty Shades of Kale ($20, HarperWave), will be as riveting as the provocative bestseller. Oddly enough, it isn’t the first food-related knockoff. Also published in the past year: Fifty Shades of Smoothies, Fifty Shades of Avocados and—no kidding—Fifty Shades of Quinoa.
Police arrested a man at a rest stop on the New Jersey Turnpike after he
stole 42,000 pounds of Wisconsin muenster cheese with intent to
resell it to East Coast retailers. The haul was worth $200,000.
Thieves heisted more than $100,000 worth of frozen hamburger
patties from a New Jersey trucking facility before the beef could make
its way to the Netherlands. As of press time, the police had no leads.
When someone drove a Krispy Kreme truck (carrying roughly 9,500
doughnuts) out of a Georgia parking lot, a high-speed chase ensued.
Cops took the thief into custody, but they didn’t keep the doughnuts.
A few weeks before the Super Bowl, two food-distribution center
employees stole $65,000 worth of frozen chicken wings. They used
a forklift to load 10 pallets onto a rental truck, but they forgot to turn off
the surveillance camera and were charged with felony theft.
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44 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
In the Know
SEARCHBill Pullman has been cast in all sorts of roles, but in The Fruit Hunters (out on DVD July 16) he plays himself: a real-life fruit obsessive.
Pullman and fellow fruit lovers look for rare finds, and at one point he tries the famously stinky durian fruit (above),
which brings us to another little-known fact about the actor: A stage injury in college left him with no sense of smell. “It makes me the perfect candidate to taste a durian,” he says. $30;
amazon.com
FRUITFUL
CHEERS TO OREGON FOR
SHOWING THE MOST LOCAL-FOOD PRIDE: STATE
REPRESENTATIVES JUST PASSED A
RESOLUTION TO MAKE BREWER’S YEAST
(SCIENTIFICALLY KNOWN AS SACCHAROMYCES CEREVISIAE)
THE OFFICIAL STATE MICROBE.
NO BUTTS ALLOWEDStarting this summer, 350 cuts of pork and beef, including ever-popular pork butt, will go by new names on grocery-store labels. The National Pork Board and the National Cattlemen’s Beef Association say the names are meant to be less confusing. What do you think? E-mail us at fnmeditor@hearst.com.
Almost 40 percent of grocery shoppers now bring reusable bags to the store.
SOURCE: MACORR RESEARCH
pork loin rib choprib-eye pork choppork loin ch
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pork buttblade roast
bone-in pork loin chopporterhouse pork chop
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30% SPF. 70% BFF.
100% You.
Follow us on Facebook, Twitter or Pinterest, and see much more at pier1.com/summerliving
46 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
In the Know
WORTH THE WEIGHT?
Some toppings are better deals than
others. Buying 1 ounce equals:
Marshmallow Fluff3½ tablespoons
Fruity Pebbles²⁄₃ cup
Blueberries16 berries
Gummy worms3 pieces
Banana slices4 pieces
Mini chocolate chips2½ tablespoons
Good Deals
Not-So-GoodDeals
Mini chocolate–peanut butter cups: 22 pieces
Blackberries4 berries
Yogurtland Burbank, CA:
35¢Orange Leaf Rogers, AR:
45¢Yogurt Mountain
Katy, TX:
49¢16 Handles
New York City:
52¢Yoforia
Old Greenwich, CT:
64¢
A cross-country price comparison
(by the ounce):
Price CheckPump with caution—the cost adds up quickly!
We filled small, medium and large cups with yogurt and one topping at a New York City 16 Handles.
SWEET OR TART? We polled readers to see which
type of fro-yo they prefer.
12%
Both
Sweet45%
Tart43%
(The person at the
counter said most people
share this size with
someone—but that’s still more
than $8 per person!)
Small:
$6.51Medium:
$10.25Large:
$16.59
Know It All:self-serve fro-yo
We didn’t think America had room for any more self-serve frozen yogurt shops—major chains have opened about 630 stores in the past two years. But almost 700 new ones will arrive by next summer. Fans are simply obsessed with pumping their own fro-yo—and piling on the toppings. Some stores keep more than 100 flavors and 70 topping options in stock. Before you go nuts on your next stop, here are the facts….
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A hot-off -the-grill burger, a crisp, bubbly Diet Pepsi and friends make for one of summer’s perfect moments. Now, we’re sharing refreshing ways to spend less time cooking so you can enjoy more of them.
MAKE O
VER YOUR BBQ & SHARE THE FUN
PREP�AHEAD�Chop veggies, buy store-bought sides and stock the fridge with Diet Pepsi the night before. With fewer dishes to prepare, you’re free to dish!
COOK�IN�YOUR�COMFORT�ZONE�Unlock your stress-free summer spirit with recipes you know well and fl avors everyone loves—like this super-easy Diet Pepsi BBQ Sauce:
2 cups each Diet Pepsi & ketchup1/2 cup each white vinegar & fi nely chopped onion
3 tablespoons each salt & chili powder1 tablespoon black pepper
1/4 cup brown sugar
1. Bring ingredients to a boil.2. Reduce to simmer and cook slowly for 1 hour, stirring occasionally.
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50 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
In the Know
Which Is Healthier?
Rock Candy vs Cotton CandyNeither of these options is good for you: They’re
both sugar, corn syrup and food coloring on a stick. Choose either; just don’t go overboard
on the portion size. Keep it to roughly one ounce of cotton candy or two rock candies.
WINNER: It’s a draw
Yogurt-Covered Treats vs Chocolate-Covered TreatsYogurt sounds more virtuous than chocolate, but the type that coats
pretzels, dried fruit and nuts is loaded with fat and sugar. Chocolate coating has fat and sugar as well, but it also contains healthful antioxidants—
the darker the chocolate, the better. WINNER: Chocolate-covered treats
Classic Gummies vs Sour Gummies The calorie and sugar counts are almost identical, but studies
suggest that sour candy erodes tooth enamel more than other types because it’s more acidic. And because gummies
stick to your teeth longer than other sweets, sour ones pose a greater risk of dental damage.
WINNER: Classic gummies
Boardwalk Fudge vs Boardwalk TaffyA 1-inch square of chocolate fudge has more than double the
fat of the equivalent amount of taffy (about seven pieces). Plus, fudge is higher in saturated fat, which can raise cholesterol
in the bloodstream and lead to heart problems. WINNER: Boardwalk taffy
Red Licorice vs Black LicoriceMany people assume that black licorice root can alleviate
health issues. This hasn’t been proven, but eating large quantities of black licorice may be dangerous to people 40 and older because a compound in it has been linked
to heart problems, according to the FDA. WINNER: Red licorice
Pay attention when you hit those touristy candy shops this summer: Some treats are better than others.
Our Expert: Takami Kim is a registered dietitian with NewYork–Presbyterian Hospital’s Department of Food and Nutrition Management.
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DIG IN What are 5 words that describe your approach
to cooking and life?
Fun, thoughtful, witty, intense, passionate.
CREATE YOUR OWN LUXURY What’s your defi nition of luxury?
It’s knowing that I’m being treated better than I feel I deserve, by a vehicle, a driver, a fl ight attendant or a cell phone. It’s making life as comfortable as possible. Luxury is free of worry. When I’m not worried about something, I can be more productive.
What inspired your famous foie gras doughnuts?
Sometimes I like to make common food luxurious or luxurious food in common ways. Anyone can have luxury, especially if it’s presented and packaged in an appropriate way. I like to make luxury more approachable.
GRAB THE UNEXPECTED What are your key ingredients for a great day?
Sun and doing something I’ve never done before. Experiencing the unknown in an optimal climate is my favorite rush.
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54 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Road to a RestaurantEven for restaurant veteran Michael Chiarello, opening a new spot is a big adventure.
1 In 2008, after focusing on Italian cooking for about 30 years, Michael Chiarello visits his
daughter in Barcelona and becomes obsessed with Spanish food. The chef decides his next restaurant will be Spanish—the only trouble is that he’s about to open an Italian spot, Bottega, in Napa Valley. He puts the Spanish idea on the back burner.
3 While filming The Next Iron Chef in 2011, Michael goes to a Spanish restaurant in
Santa Monica with his costar Robert Irvine, host of Restaurant: Impossible. Just for laughs, they start drinking wine from a porrón, a traditional Spanish carafe with an extra-long spout. By the end of the night, the whole restaurant joins them. Michael decides he has to get porróns for his new place.
In the Know
ILLUSTRATIONS BY TOM GARRETT
2 Two years later, he’s ready to revisit the Spanish restaurant concept. He takes four trips to
Spain and eats at 40 restaurants. He samples two staples wherever he goes: patatas bravas (fried potatoes) and croquetas (fritters, usually made with ham). “After eating them 40 times, we earned the right to add them to the menu,” he says.
4 Michael starts aging meat even before the restaurant is under construction.
His purveyor in St. Louis strings up 50 hams. Meanwhile, the chef begins conceptualizing the menu and realizes that he can’t find calçots (Spanish leeks) anywhere in the U.S. He imports the seeds and persuades a couple of farmers to grow them for him.
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JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 55
5 While scouting locations, Michael checks
out a 2,600-square-foot space on San Francisco’s famed Embarcadero with a view of the bay, and he falls in love. In October 2012, he signs the lease, then he learns the drawback of building a restaurant on a historic pier: He has to get permits for everything—even putting up a sign. And because the restaurant is above the water, crews have to wait for low tide just to get to some of the plumbing.
6 In November, tastings begin. Michael tests and
retests dishes with chef de cuisine Ryan McIlwraith, then scores them on a 10-point scale. Some work out (7 points for the patatas bravas on the first try) and some don’t: Michael spends a while trying to make toast out of crispy paella rice, but he can’t figure out how to keep the rice together. He narrows the menu to about 50 snacks, small plates and entrées.
7 In April, with the opening a week away, Michael
declares, “No new ideas.” It’s time to cook. Day 1: He and Ryan cook for the team. Day 2: The team cooks for Michael and Ryan. Days 3 and 4: Half of the team cooks and serves for the other half. Days 5 and 6: Friends and family act like customers so the whole staff can practice. He asks for honest feedback. “That’s the hardest part,” he says.
8 April 13, 2013: Opening day! Coqueta serves dinner only, so the
staff can work out kinks; lunch follows a few days later. Michael lives and breathes the restaurant for the first three months, when all the key critics come to review it. At this point, he says, “You take your hands off the wheel, close your eyes and hope you make it.”
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56 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Star KitchenJamie Deen shows off his renovated home kitchen.PHOTOGRAPH BY PETER FRANK EDWARDS
No-fry zoneJamie and Brooke have banned frying in their kitchen because it’s too messy, but they kept this stainless-steel frying pan for sentimental reasons: Jamie’s great- grandmother used to fry chicken in it.
The back door off Jamie Deen’s Savannah kitchen is used more than any other door in the house. Jamie and his wife, Brooke, are always on the inside cooking or hanging out while their two sons (Jack, almost 7, and Matthew, 2) run laps between the backyard and the refrigerator. “They go a million miles an hour from the pool to the trampoline, then inside to get a snack and then back outside,” says the Home for Dinner host and author of the upcoming cookbook Jamie Deen’s Good Food. Before Jamie and Brooke could call this their dream kitchen, they had to finish a serious renovation: They took out an awkward L-shaped counter, replaced dark cabinets with light ones, moved the oven from the island to the wall and camouflaged the refrigerator with a front that matches the cabinets. Now it’s a perfect space for the whole family: Jack has a counter where he likes to do homework, and Jamie and Brooke have a sitting area where they can both relax—and decide who’s making dinner.
Tune in to Home for Dinner with Jamie Deen, Sundays at 10 a.m. ET.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 57
Sitting prettyThe Deens thought a breakfast table would make the room feel cramped, so they turned this space into a sitting area. “I’m here at six o’clock in the morning,” Jamie says. “I turn on ESPN and drink my coffee.”
Unlimited ice The couple installed a separate ice maker in this cabinet to free up freezer space for food. And there’s another ice maker in the mudroom. “We never run out of ice when we have company over,” Jamie says.
Turn the page to get Jamie’s look.
He used this cutting board on the first season
of his show.
Water viewThe proximity to Richardson Creek (just beyond the backyard) sold Jamie on the house. He and the family take their Jet Skis to visit Grandma Ginny (aka Paula Deen) and Uncle Bobby, who live nearby.
In the Know
In the Know
Get the LookPick up some of Jamie’s finds for your own kitchen.
58 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
This Imperial Trellis fabric isn’t cheap, but you need only a little to make a statement. $265 per yard; 24estyle.com for information
This Bryant chandelier comes in two sizes (26 inches and 36 inches) and five finishes. From $525; circalighting.com
During the early 20th century, bakers in Eastern Europe made bread in huge hand-carved dough bowls. Jamie and Brooke found theirs during a trip
to meet Jimmy Carter in Plains, GA. From $199; potterybarn.com
Jamie ordered his Cole Wing chairs in durable leather—food wipes right off. $3,155, American Leather; 24estyle .com for information
While on a business trip, Jamie bought this penguin clock—made from a meatloaf pan, old forks and other odds and ends—for Jack, who was going through a penguin phase. $124; bossbrownart.com
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60 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
In the Know
Tune in to Diners, Drive-ins and Dives, Mondays at 10 p.m. ET.
ILLU
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JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 61
1
4
5
6
3
7
Which state is often called “the diner capital of the world”?
Who painted this famous diner scene?A Edward Hopper
B Vincent van Gogh
C Georgia O’Keeffe
D Grant Wood
A California
B New Jersey
C Texas
D New York
What’s the difference between a luncheonette and a diner?A There’s no difference.
B A luncheonette is usually inside a department store.
C Diners are 1,500 square feet.
D A luncheonette serves only lunch.
A nickname for a diner waitress is a:A Plate pitcher
B Counter guard
C Soup jockey
D Pancake kicker
A French fries B Doughnuts and coffee
C Two poached eggs on toast
F Franks and beans G MustardD Pea soup E Hot dog
Adam and Eve on a raft __Frenchman’s delight __Coney Island chicken __
Abbott and Costello __ Frog sticks __Mississippi mud __Sinkers and suds __
Match the diner lingo with its menu translation:
Why do decaf coffee pots have an orange rim?A That’s how America’s first diner served it.
B Waitresses in the 1920s served decaf in orange mugs.
C A popular decaf brand used to come in an orange package.
2 Which of these isn’t a dessert?A Eve with
a lid on
B Houseboat
C Nervous pudding
D Radio sandwich
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62 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
In the Know
8 10
12
11
Which two ingredients top an order of disco fries?
A Bacon
B Mozzarella cheese
C Gravy
D Marinara sauce
“Keep off the grass”“Make it cry” “In the alley” “Ruff it”
When ordering, what do these phrases mean?
A Add whipped cream B Serve on the side C Serve rare D Add onions E Hold the lettuce
1 ___ 2 ___ 3 ___ 4 ___ 5 ___
“On the hoof”
Which pattern was often featured on the classic waitress uniform?
A Black-and-white houndstooth
C Pink pinstripes
B Blue-and-white polka dots
D Red-and-black plaid
Which chain is not considered a diner?
A Sonic
B Denny’s
C Johnny Rockets
D Waffle House
The Quality Cafe in Los Angeles has been featured in all of these movies except:
9
A When Harry Met Sally…
B Catch Me If You Can
C Se7en
D Old School
A Sonic
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64 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
In the Know
The owners of many diners in the Northeast descend from:
A Greece
B Italy
C Spain
D Germany
When did this iconic box first appear in diner booths?A 1920s
B 1930s
C 1940s
D 1950s
The Moondance Diner in La Barge, WY, is famous for:A Inventing the omelet.
B Traveling cross-country on a truck.
C Being the first diner to stay open 24-7.
D Selling pancakes for just one penny each.
Match the fictional diner to its television show:
The Peach Pit ___ Arnold’s ___The Max ___Mel’s ___ Monk’s ___
A Saved by the Bell B Beverly Hills, 90210 C Alice D Seinfeld E Happy Days
+
+
+D Coffee with cream and sugar
C Coffee with cream
B Coffee with sugar
A Black coffee
Order a “coffee regular” and you’ll get:
13
17
18
15
14
16
Which of these diner orders will get you a glass of water?A Guess water
B Adam’s ale
C Balloon juice
D Baby juice
+
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66 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
In the Know
How did you do? Tally your score, then turn the page to reward yourself with some diner gear.
0 to 12 pointsDINER D-LISTER You need a crash course in diner dining. Hit one for breakfast this week and you’ll be on your way to Guy Fieri’s impressive 675 on-air diner visits. Coincidentally, Guy and Walter Scott, the man who inspired the creation of diners as we know them today, both got their start selling food from mobile carts.
13 to 25 pointsCOUNTER INTELLIGENT You know an impressive amount of diner trivia, but there’s more to learn. Take a summer road trip to one of approximately 38 diners on the National Register of Historic Places (foodnetwork.com/historicdiners) and get firsthand experience at some of the country’s oldest diners.
26 to 39 pointsBLUE PLATE SPECIALIST You know your stuff. Ready to take the next step? There are a half dozen old diners for sale on americandinermuseum.org—and prices start at just $12,000!
Score SheetGive yourself 1 point for each correct answer. 1. B According to some counts, New Jersey has more diners than any other state.
2. D A is slang for apple pie; B is a banana split; C is gelatin; D is a tuna fish sandwich.
3. C Sanka hit stores in the 1920s and came packaged with an orange label. Over time, people began to associate the color with decaf—regardless of the brand.
4. A Nighthawks was Hopper’s most famous piece. It sold to the Art Institute of Chicago for $3,000 in 1942 (within months of its completion).
5. B
6. C
7. 1 point for each: Frenchman’s delight D Coney Island chicken E Abbott and Costello F Sinkers and suds B Frog sticks A Mississippi mud G Adam and Eve on a raft C
8. B and C
9. A The Quality Cafe is no longer open, but Hollywood directors often use it for movie shoots. The famous diner scene in When Harry Met Sally… was filmed at Katz’s Delicatessen in New York City.
10. C
11. A Sonic is a drive-in.
12. 1 point for each: 1 C Serve rare 2 D Add onions 3 E Hold the lettuce 4 B Serve on the side 5 A Add whipped cream
13. 1 point for each: Mel’s C Monk’s D The Peach Pit B The Max A Arnold’s E
14. B A is slang for soup; C is seltzer; D is milk.
15. D
16. B
In 2007, the Moondance Diner was sold for $7,500 and moved from New York City to Wyoming.
17. A Greeks gained a noticeable presence in the diner business across the Northeast during the late 1950s.
18. D The chrome Seeburg Wall-O-Matic is the most recognized remote selector and offered 100 songs, while other boxes had options for only 24 or 40. 19. B
20. B
21. T
22. F Pork roll is a type of breakfast meat (often compared to Canadian bacon or bologna) that’s popular in New Jersey and Philadelphia.
23. T
24. T
25. F
True or False?
21 In a diner, a zeppelin is another name for a sausage.
22 A pork roll is made with a biscuit.
23 In some places, diner is spelled “dinor.”
24 Grilled cheese was originally served as an open-faced sandwich.
25 Hash browns are the same as home fries.
Someone who cooks at a diner is called a:A Trade cook
B Short-order cook
C Short-lead cook
D First-order cook
T F
T F
T F
T F
T F
This diner is an example of ___ architecture.A Contemporary
B Art deco
C Modernist
D Mid-century
19
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68 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
In the Know
Diner SpecialsOrder some retro gear for your own kitchen.
Help little ones reach the table with these iconic plastic booster seats.$26 each; katom.com Store toothpicks in this
cool metal dispenser, just like the ones by the cash register. $18; retroplanet.com
Trade in your kitchen chairs for a ’50s-style diner booth: You can customize the size, colors and piping. From $520; americanchairs.com
These place mats are nicer than the flimsy paper ones at most diners: They’re backed with cork. $50 for four, Bob’s Your Uncle; annyxsagharbor.com
Eight-inch Blue Plate Special Side Plates are perfect for salads and appetizers. $13 each; fishseddy.com
Sweeten your morning coffee with this classic 12-ounce sugar pourer. $3.50, TableCraft; kitchencollection.com
Give your kitchen a touch of neon with this 16-inch red and white Diner Wall Clock. $150; hayneedle.com
PL
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70 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
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r and
let s
it
for 1
2 to
24
hour
s. S
tir,
then
str
ain
thro
ugh
a m
esh
siev
e lin
ed w
ith
a co
ffee
filt
er (i
t mig
ht d
rip
for
up to
an
hour
). To
ser
ve, m
ix th
e co
ffee
con
cent
rate
w
ith
equa
l par
ts c
old
wat
er o
r milk
ove
r ice
. O
r ref
rige
rate
the
conc
entr
ate
for u
p to
3 d
ays.
“Col
d-b
rew
ing”
is
a b
uzzw
ord
a
mon
g co
ffee
gur
us,
but
it’s
a m
isno
mer
: Y
ou’r
e a
ctua
lly
bre
win
g a
t roo
m
tem
per
atu
re.
PH
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S B
Y L
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NF
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TY
LIN
G:
JAM
IE K
IMM
.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 71
Supe
r C
ool
Turn
you
r ice
d-co
ffee
con
cent
rate
into
a fu
n tr
eat.
Cof
fee
Frap
péB
lend
1 c
up ic
e, ¹⁄
₃ cup
iced
-cof
fee
conc
entr
ate
(abo
ve),
¹⁄₃ c
up m
ilk
and
1 ta
bles
poon
sug
ar in
a b
lend
er
until
slu
shy.
Top
with
whi
pped
cre
am
and
coco
a po
wde
r.
Cof
fee-
Sto
ut C
ockt
ail
Sha
ke 2
tabl
espo
ons
iced
-cof
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conc
entr
ate
(abo
ve),
¾ c
up ic
e an
d ½
tabl
espo
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ambu
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a c
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ail
shak
er. S
trai
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to a
gla
ss a
nd a
dd
¾ c
up c
hille
d st
out b
eer.
Cof
fee
Floa
tC
ombi
ne ¹⁄
₃ cup
iced
-cof
fee
conc
entr
ate
(abo
ve) a
nd 1
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aspo
ons
sim
ple
syru
p in
a g
lass
. A
dd 2
sco
ops
vani
lla ic
e cr
eam
. Top
w
ith w
hipp
ed c
ream
and
a c
ooki
e.
Mak
e it
in b
ulk:
Tr
iple
the
iced
-cof
fee
conc
entr
ate
and
free
ze
in ic
e cu
be tr
ays.
Mix
It U
pTr
y di
lutin
g yo
ur
iced
-cof
fee
conc
entr
ate
with
one
of
thes
e in
stea
d:
Cho
cola
te m
ilk
Coc
onut
wat
er
Spa
rklin
g w
ater
Sw
eete
ned
cond
ense
d m
ilk
Cre
am s
oda
Sw
eete
n th
e D
eal
Sim
ple
syru
p is
the
best
way
to
swee
ten
cold
drin
ks. S
imm
er e
qual
pa
rts
wat
er a
nd s
ugar
unt
il th
e
suga
r dis
solv
es; l
et c
ool.
100% REAL MILK THAT’S EASY TO DIGEST.
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LACTAID®. For 25 years. Easy to digest. Easy to love.
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Fully Enjoy the
Dairy you love
knows all about how dairy sensitivity can be an
inconvenience for people who want to get the most out
of their meals. In fact, her husband and daughter are
both sensitive to the lactose in dairy, but she doesn’t let
that stop her family from eating what they love.
That’s why she’s so excited to share her love
of LACTAID® Milk.
Melissa believes that:
• Everyone with dairy sensitivity due to lactose
deserves to keep eating their favorite dairy
products with total confi dence.
• Dairy is delicious and can be an important
source of calcium, protein, vitamins A and D
and other essential nutrients that provide a
wide-ranging set of health benefi ts.
• The LACTAID® Brand provides great
ways to keep dairy in your family’s diet
and allows them to enjoy all of its
nutritional benefi ts—all without the
discomfort that can result
from consuming lactose
in regular dairy.
*Melissa d’Arabian was compensated for her participation. ©McNeil Nutritionals, LLC 2013
Advertisement
If you’re sensitive to dairy due to
lactose, you can still enjoy the food
you love with LACTAID® Products.
My family uses LACTAID® Milk
in cereal, coffee and even
recipes—it’s real milk, with all the
same creamy deliciousness, but
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“
”
Celebrity chef, mother of four and LACTAID® spokesperson, Melissa d’Arabian
Look for LACTAID® Dairy Products in the dairy aisle of your grocery store and visit www.lactaid.com for more ways to keep dairy part of your and your family’s diet.
TM
To hear more from Melissa, including delicious
recipes, visit Lactaid.com.
BRAND
©2013 S
TA
CY’S
® P
ITA
CH
IP C
OM
PA
NY, IN
C
We’re
incredibly
slow.
We devote up to
14 hours to bake each
batch of our pita
chips to perfection.
Quality shuts the
door on shortcuts.
And we’re okay with that.
un Cooking
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 75
Fire and IceWe’re all for throwing new things onto the grill (see page 81), but we were skeptical of grilled lemonade when we heard about the trend. After trying it, we’re sold: Grilling the lemons makes the drink taste caramelized and slightly smoky. To make a pitcher, dip the cut sides of 16 halved lemons in sugar and grill until marked, about 5 minutes; let cool. Simmer 1¼ cups sugar with 1¾ cups water and a pinch of salt until dissolved; let cool. Squeeze the lemons through a strainer into a pitcher; stir in the sugar syrup, some ice and a few of the grilled lemons.
PHOTOGRAPH BY KANG KIM
Squeeze new life into lemonade. Then, reinvent the BLT and
grill something unexpected.
FO
OD
ST
YL
ING
: K
AR
EN
EV
AN
S.
We challenged Guy Fieri and Melissa d’Arabian to a steak cook-off.
Who comes out on top?
GUY FIERI’S BLOODY MARY FLANK STEAKACTIVE: 30 min l TOTAL: 35 min
(plus marinating) l SERVES: 4
1 cup vegetable juice
(such as V8)
½ cup vodka
Sea s alt and freshly
ground pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire
sauce
1 to 2 cloves garlic, crushed
1 teaspoon onion powder
1 teaspoon celery seeds
1 tablespoon horseradish
¼ cup extra-virgin olive oil
1 pound flank steak
1. Thoroughly mix the vegetable
juice, vodka, 1 teaspoon
each sea salt and pepper,
the hot sauce, lemon juice,
Worcestershire sauce, garlic,
onion powder, celery seeds,
horseradish and olive oil in a
1-gallon resealable plastic bag.
Add the steak. Let marinate in
the refrigerator, at least 8 hours
and up to 24 hours.
2. Preheat a grill to high.
Remove the steak from
the marinade and wipe off the
excess liquid with paper towels.
Grill the steak until marked,
about 2 minutes per side, then
reduce the heat to medium and
cook 7 to 9 more minutes per
side for medium rare.
3. Remove the steak from the
grill, cover with a clean towel
and let rest 5 to 10 minutes.
Slice against the grain.
Guy’s secret
weapon
76 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Fun Cooking
He Made“Make a Bloody Mary and put it on
flank steak—the flavor is out of
this world!”
She Made “Chimichurri sauce is a simple
yet tasty way to dress up this thrifty steak.”
1. Prepare the steak: Set the steaks on a cutting
board and slice them in half crosswise. Using your
knife, round out the clean-cut edges so the sides
look softer. Use paper towels to pat the steaks dry,
then season all over with 1 teaspoon salt and
½ teaspoon pepper. Set aside 15 to 30 minutes to
bring to room temperature.
2. Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion,
lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and ¼ teaspoon
pepper in the bowl of a food processor and pulse until roughly chopped. Slowly
pour in the olive oil and process until the chimichurri is semi-smooth, about
4 seconds. Transfer to a small bowl and set aside.
3. Heat a grill or grill pan over medium-high heat. Brush both sides of each steak
with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip
and cook until a thermometer registers 125 ̊for medium rare, 3 to 5 more minutes.
Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.
FOR THE STEAK
2 10-to-12-ounce sirloin steaks
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
FOR THE SAUCE
½ cup fresh cilantro leaves, roughly chopped
½ cup fresh parsley leaves, roughly chopped
1 tablespoon finely chopped onion
Juice of ½ lemon
2 teaspoons white wine vinegar
1 clove garlic, minced or
pressed through a garlic press
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
⅓ cup olive oil
Melissa’s secret weapon
tttttt rifty steak.ttt
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 77
“Chimichurri sauce is a simple,
tasty way to dress up this
thrifty steak.”
VOTE! MELISSA D’ARABIAN’S SIMPLE SIRLOIN STEAK WITH CHIMICHURRIACTIVE: 30 min l TOTAL: 45 min l SERVES: 4 Tell us which
chef makes the better steak at
foodnetwork.com/magazine.
FO
OD
PH
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OS
: P
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; F
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LIN
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ADVERTISEMENT
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varieties: NEW BUITONI Shrimp Scampi Ravioli,
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BUITONI Crab Ravioli with Walnut and Parsley Sauce
INGRED IENTS1 package (8¾ ounces) BUITONI
Riserva Refrigerated Crab Ravioli
1 large bunch Italian fl at leaf parsley,
rinsed well
1 cup toasted walnuts, coarsely
chopped, divided
4–6 teaspoons chopped garlic
1½ teaspoons grated lemon peel
½ cup extra virgin olive oil
Sea salt and freshly ground black pepper
MAKES 3 SERVINGS DIRECT IONSPREPARE pasta according to package directions; drain and reserve ½ cup pasta water.
PLACE parsley, ¾ cup nuts, garlic and lemon peel in food processor. Pulse 6–8 times or until nuts are fi nely chopped. With processor running, slowly add oil to blend. Add ¼ to ½ cup reserved pasta water to thin sauce, if desired. Season with salt and pepper.
TOSS pasta and sauce. Sprinkle with remaining ¼ cup nuts.
BUITONI CRAB RAVIOLI WITHWALNUT AND PARSLEY SAUCE
NOTE: To toast walnuts, place on a baking sheet. Bake in
preheated 350° oven for 10 to 15 minutes or until lightly browned.
FRESH WAYS TO TURN AN ORDINARY EVENING INTO AN EXTRAORDINARY
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BUITONI® Shrimp Scampi Ravioli with Lemon Pepper Cream Sauce
BUITONI SHRIMP SCAMPI RAVIOLI WITH LEMON PEPPER CREAM SAUCE
INGRED IENTS2 8¾ ounce packages of BUITONI Riserva
Refrigerated Shrimp Scampi Ravioli
1 tablespoon butter
¾ teaspoon chopped thyme
¾ teaspoon ground pepper
1 lemon, juiced and 1 teaspoon grated zest
½ cup white wine
1 cup half and half
¼ cup BUITONI Refrigerated Freshly Grated
Parmesan Cheese
8 large shrimp, cleaned
1 tablespoon chopped chives
MAKES 4 SERVINGS
DIRECT IONSCOOK ravioli according to directions, reserve ¼ cup water.
MELT butter with thyme and pepper in large skillet over medium. Add lemon juice, zest and wine; simmer to evaporate slightly. Stir in half and half and parmesan until thickened, 4 minutes. Add shrimp and pasta water and cook 4 minutes. Add ravioli and chives, toss to coat. Serve.
FO
OD
ST
YL
ING
: JA
MIE
KIM
M.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 81
PHOTOGRAPHS BY LEVI BROWN
We raided the kitchen and threw just about everything on the grill. Check out these surprise hits.
Can You
Grill It?
Fun Cooking
82 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013MAGAZINE ● JULY/AUGUST 2013
BANANAS
PB & FLUFF
GRAPES
STRAWBERRIES
BOLOGNA
Fun Cooking
FIGS
MOZZARELLA
GRAPES
STR
BOLOOLOGGNAN
Make sure your grill is clean, and oil the grates
before cooking.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 83
CITRUS
KALE
ICEBERG LETTUCE
FROZEN ONION RINGS
PICKLES DRIED FRUIT
RICE KRISPIES TREATS
EGGS (prick with a pin first)
Make Your Own...
HOMEMADE MAYONNAISEACTIVE: 15 min l TOTAL: 15 min l MAKES: about 1 cup
½ cup pure olive oil
½ cup vegetable or grapeseed oil
1 large pasteurized egg yolk, at room temperature
1 tablespoon distilled white vinegar
Kosher salt
1. Combine the olive oil and vegetable oil in a liquid
measuring cup or bowl; set aside. Whisk the egg yolk,
vinegar and ½ teaspoon salt in a small nonreactive bowl.
2. Set the bowl with the yolk mixture on a damp kitchen
towel to steady it. Drizzle in the oil mixture very slowly,
whisking constantly. (The mixture will begin to thicken
after about half of the oil is added; if at any point the oil is
not incorporating, stop drizzling and whisk until smooth.)
Refrigerate in an airtight container for up to 4 days.
HONEY-MUSTARD MAYONNAISE
Make homemade mayonnaise
(above), stirring ⅛ teaspoon turmeric
into the olive oil mixture and
substituting champagne vinegar for
the white vinegar. Whisk 2 tablespoons
whole-grain mustard and 1 teaspoon
honey into the finished mayonnaise.
Season with salt.
SPICY SESAME-GINGER MAYONNAISE
Mix 1 cup vegetable oil with
2 tablespoons sesame oil. Make
homemade mayonnaise (above) with
the sesame oil mixture instead of the
olive oil mixture; substitute rice vinegar
for the white vinegar. Whisk 1 tablespoon
grated ginger, 1½ teaspoons Sriracha and ½ teaspoon each sesame seeds and
brown sugar into the finished mayonnaise.
Season with salt.
Step up your cookout condiment spread with Food Network Kitchens’ homemade mayo.
CHIMICHURRI MAYONNAISE
Puree ½ cup each fresh parsley, olive oil and vegetable oil, ¼ cup
fresh cilantro, 1 tablespoon red wine vinegar, 1 chopped garlic clove,
½ teaspoon kosher salt and ¼ teaspoon
each pepper and ground cumin
until smooth. Make homemade mayonnaise (above) with the herb oil
instead of the olive oil mixture.
“You can switch up your mayo just
by changing the acid: Instead of
white vinegar, try lemon juice, apple
cider vinegar or even yuzu juice.”
—Leah Trent Hope, Recipe Developer
84 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Fun Cooking
If you add the oil
too quickly, the mayonnaise may
separate. Just whisk in warm water, 1 teaspoon at
a time, until smooth.
FO
OD
PH
OT
OS
: P
AU
L S
IRIS
AL
EE
; F
OO
D S
TY
LIN
G:
JAM
IE K
IMM
. PO
RT
RA
IT:
BE
N G
OL
DS
TE
IN/
ST
UD
IO D
.
Find more deliciousideas at PorkBeInspired.com
Fun Cooking
Copy That!
FOR THE MARINADE
¼ cup packed light
brown sugar
2 tablespoons
apple cider vinegar
2 tablespoons
minced onion
1 clove garlic, minced
Kosh er salt and freshly
ground black pepper
2 4-to-5-pound racks
pork spareribs
FOR THE RUB
½ cup packed
light brown sugar
1 tablespoon
chili powder
1 tablespoon
garlic powder
1 tablespoon
onion powder
1 teaspoon celery salt
1 teaspoon celery seeds
¼ teaspoon cayenne
pepper
Kosh er salt and freshly
ground black pepper
86 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Famous Dave’s ribs recipe is a closely guarded secret, so Food Network Kitchens created this great knockoff.
THE RESTAURANT: Famous Dave’sTHE DISH: The Big SlabTHE STORY: Dave Anderson became “Famous” by accident. In 1994, after spending years fine-tuning his ribs recipe in a homemade garbage-can smoker, Dave was about to open his first restaurant, Dave’s Famous BBQ. But the sign arrived with the first two words swapped. Dave decided to keep the sign and has tried to live up to his name ever since: He has entered hundreds of barbecue competitions, winning 165 of them with his restaurant’s Big Slab of ribs. The rub recipe is a corporate secret—only Dave and two senior execs know it—but Food Network Kitchens put together this close match.
ALMOST-FAMOUS BARBECUE SPARERIBSACTIVE: 1 hr 30 min l TOTAL: 5 hr 30 min (plus
overnight marinating) l SERVES: 6 to 8
FOR THE BARBECUE SAUCE
2 tablespoons
vegetable oil
3 cloves garlic, smashed
¼ cup tomato paste
1 tablespoon chili powder
1¾ cups apple cider vinegar
¼ cup molasses
2 tablespoons
Worcestershire sauce
1 tablespoon honey
1 tablespoon mustard
powder
2 teaspoons instant
espresso powder
Freshly ground black
pepper
½ teaspoon cayenne
pepper
1 cup ketchup
1 cup pineapple
preserves
½ teaspoon liquid smoke
1. Make the marinade: Whisk the brown sugar, vinegar, onion,
garlic, 1 tablespoon salt and ½ teaspoon black pepper in a bowl.
Put the ribs meat-side down on a cutting board. Starting at one
end, slip a paring knife under the membrane that covers the back
of the rack. Loosen the membrane with the knife, then pull it off.
Coat the ribs on both sides with the marinade; wrap in plastic
wrap and refrigerate overnight.
2. Make the rub: Mix the brown sugar, chili powder, garlic powder,
onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt
and 1 teaspoon black pepper in a bowl.
3. Soak 2 cups hickory wood chips in water, 30 to 40 minutes.
Meanwhile, preheat a grill to medium low (275 )̊ and prepare for
indirect grilling: For a charcoal grill, bank the coals to one side;
for a gas grill, turn off the burners on one side. Cover the grate on
the cooler side of the grill with foil.
4. Drain the wood chips. For a charcoal grill, scatter the chips over
the hot coals; for a gas grill, put the chips in a smoker box and
place over direct heat. Close the lid and allow smoke to build up,
about 10 minutes. Rinse the marinade off the ribs and pat dry with
paper towels. Work the spice rub into both sides of each rack
with your hands.
5. Place the ribs, meat-side up, on the foil over indirect heat. Close
the lid and cook, undisturbed, until the meat shrinks back slightly
to expose a bit of the bone, about 1 hour, 30 minutes.
6. Rotate the ribs (keep them meat-side up and over indirect
heat), then close the lid and continue cooking, 2 hours to
2 hours, 30 minutes. (For a charcoal grill, add more hot coals as
needed to maintain the temperature.)
7. Meanwhile, make the barbecue sauce: Heat the vegetable oil
in a medium saucepan over medium heat. Add the garlic and
cook, stirring occasionally, until golden, about 1 minute. Stir in
the tomato paste and chili powder until incorporated, about
1 minute. Whisk in the vinegar, ¼ cup water, the molasses,
Worcestershire sauce, honey, mustard powder, espresso
powder, ¾ teaspoon black pepper and the cayenne. Bring to a
simmer and cook, whisking occasionally, 5 minutes. Whisk in
the ketchup and pineapple preserves. Bring to a gentle simmer
and cook, whisking occasionally, until thickened, about
45 minutes. Whisk in the liquid smoke. Let the sauce cool to
room temperature, then remove the garlic. (The sauce will
keep, refrigerated, up to 2 weeks.)
8. Baste the ribs
generously with the
prepared barbecue
sauce. Close the lid and
continue cooking until
glazed, about 20 more
minutes. Transfer to a
cutting board; let rest
a few minutes before
cutting into individual
ribs. Serve with more
sauce on the side.
MARINATE FROM THE INSIDE OUT IN JUST 10 MINUTES.
Introducing French’s® New Flavor Infuser.™
Its unique infuser tip injects phenomenal fl avor into your meals in just 10 minutes.
Available in four mouthwatering fl avors.Visit frenchs.com for more information© 2013 RB
FO
OD
PH
OT
OS
: P
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LS
IRIS
AL
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; F
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KA
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VA
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. IN
SE
T:
FAM
OU
S D
AV
E’S
OF
AM
ER
ICA
, IN
C.
88 FOOD NETWORK MAGAZINE ● MONTH 201388 FOOD NETWORK MAGAZINE ● MONTH 2013
Fun Cooking
Kids’ Meal
88 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
1 tablespoon vegetable oil, plus more for brushing
¾ cup ketchup
3 tablespoons soy sauce or teriyaki sauce
3 tablespoons apple cider vinegar
1½ tablespoons honey
1¼ pounds skinless, boneless chicken breasts,
cut into 1¼-inch pieces
1 8-ounce can water chestnuts, drained and rinsed (optional)
4 cups chopped pineapple (about ¾ pineapple)
1 small red or orange bell pepper, cut into chunks
Kosher salt and freshly ground pepper
4 small Hawaiian sweet rolls
1. Preheat the broiler. Soak 8 long wooden skewers in water, 15 minutes.
Line a baking sheet with foil and brush lightly with vegetable oil.
2. Meanwhile, whisk the ketchup, soy sauce, vinegar and honey in a
medium bowl. Transfer half of the sauce to a separate bowl and set aside
for dipping. Toss the chicken, water chestnuts, pineapple, bell pepper
and 1 tablespoon vegetable oil in a large bowl; sprinkle with ½ teaspoon
salt and a few grinds of pepper. Thread onto the skewers, alternating the
ingredients. Transfer to the prepared baking sheet.
3. Brush the kebabs with some of the remaining sauce and broil until they
start browning, about 4 minutes; flip, brush with more sauce and continue
broiling until the chicken is golden and cooked through, about 3 more
minutes. Serve with the reserved sauce and rolls.
Fun Cooking
Kids’ Meal Little ones will love this tropical dinner on a stick.
HAWAIIAN CHICKEN KEBABS ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4
PH
OT
O:
PA
UL
SIR
ISA
LE
E;
FO
OD
ST
YL
ING
: K
AR
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41
5
2 3
SECRETMESSAGE
fun things up
© 2013 KRAFT FOODS GROUP INC.
The answer may surprise you, but not as much as what you need to reveal it: an open cup of red JELL-O Gelatin and enough willpower not to eat it right away. Just follow the funstructions below and…well, let’s just say you’re going to be one happy snacker.
Grab yourself a tasty cup of redJELL-O Gelatin. If you don’t have one, buy, borrow or steal one.Actually, don’t steal one.
Peel off lid, but DON’T eat it just yet. (Lid lick optional.)
Place open JELL-O cup on top of Jigglevision grid.
Making sure you have adequate room for an uncontrollable LOL fit, look through top of cup to reveal answer.
Visit jellojigglevision.com to create and share yourown secret messages. Oh, and you can eat your JELL-O now too.
Why did the cake go to the dentist
90 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Fun Cooking
Fun Cooking
Wake-Up Call
1. Combine the granola and 1 cup milk in a blender
and puree until almost smooth. Add the remaining
1½ cups milk, the flour and melted butter; blend until
smooth. Transfer to a bowl, cover and set aside 1 hour.
(You can cover and refrigerate the batter overnight;
bring to room temperature before cooking.)
2. Heat a 10-inch nonstick skillet over medium
heat and brush with butter. Add ¼ cup batter and
swirl to coat the bottom of the pan. (If the batter
is too thick, add a splash of milk before cooking
the next crêpe.) Cook the crêpe until golden on the
bottom, 1 to 2 minutes. Carefully flip and cook until
golden on the other side, 30 seconds to 1 minute.
Transfer to a parchment-lined baking sheet. Repeat
with the remaining batter, brushing the pan with
more butter and adjusting the heat as necessary.
3. Assemble the cake: Set aside ¼ cup cream
cheese for topping. Lay a crêpe on a plate and
spread with some of the remaining cream cheese.
(If the cream cheese is hard to spread, microwave
15 to 20 seconds.) Sprinkle with some of the
granola. Top with another crêpe and spread with
some of the jam. Repeat with the remaining crêpes,
alternating layers of cream cheese–granola and jam
and ending with a crêpe.
4. Combine the reserved ¼ cup cream cheese, the
heavy cream and 1 tablespoon sugar in a small bowl;
whisk until smooth and slightly thickened. Toss the
plums with the remaining 1 tablespoon sugar in a
microwave-safe bowl; microwave 2 minutes. Top the
crêpe cake with the cream mixture and the plums;
sprinkle with granola. Cut into wedges.
¾ cup granola
(without dried fruit),
plus more for sprinkling
2½ cups whole milk,
plus more as needed
1½ cups all-purpose flour
6 tablespoons unsalted
butter, melted and
cooled slightly, plus more
for the pan 1 cup whipped cream
cheese
½ cup apricot or plum jam
¼ cup heavy cream
2 tablespoons sugar
2 plums, chopped
Turn a batch of crêpes into this over-the-top brunch treat.
CRÊPE CAKE WITH GRANOLA AND PLUMS ACTIVE: 1 hr l TOTAL: 2 hr l SERVES: 6 to 8
PH
OT
O:
PA
UL
SIR
ISA
LE
E;
FO
OD
ST
YL
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: K
AR
EN
EV
AN
S.
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 trademarksof Keurig, Incorporated, used with permission. K-Cup® packs for Keurig® K-Cup® brewing systems.
Ritz Toasted Chips.40% less fat than the leading
regular fried potato chips.
The chip makeover.
Sour Cream & Onion Original Cheddar Peppercorn Ranch
*
MONTH 2012 ● FOOD NETWORK MAGAZINE 93MONTMONTONTMONTTTMONTHHHHH 201012012012 22222 ●●●●● FFOODFOODFOOODFOOD NETTTNETNETNEENETWWORWORWORKWORKWORKW K MMAMAGMAGAGMAGGAAZAZIZIZININEE 99999333
PHOTOGRAPHS BY JONATHAN KANTOR
Bacon, lettuce and tomato were made for each other. Try them in a new way!
Fun Cooking
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 93
BLTF
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OPEN-FACED ROASTED TOMATO BLTSACTIVE: 40 min l TOTAL: 4 hr l SERVES: 4
4 plum tomatoes, halved lengthwise
Kosher salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
⅓ cup mayonnaise
1 tablespoon horseradish
1 cup sliced Savoy cabbage
¼ small red onion, thinly sliced
8 slices bacon
4 slices seeded rye bread
1 tablespoon fresh dill
1 teaspoon red wine vinegar
1. Preheat the oven to 250 .̊ Arrange the tomatoes
cut-side up on a baking sheet; sprinkle with
½ teaspoon salt, and pepper to taste. Drizzle
with olive oil. Roast until slightly dry on the
surface, about 3 hours, 30 minutes; let cool.
(The tomatoes can be roasted up to one day
ahead; refrigerate in an airtight container.)
2. Whisk the mayonnaise, horseradish, and
pepper to taste; cover and refrigerate.
3. Toss the cabbage, red onion, a splash of water
and ½ teaspoon salt in a colander set over a bowl;
let drain until the cabbage softens, about
20 minutes. Rinse well with cold water, squeeze
out the excess liquid and pat dry.
4. Meanwhile, cook the bacon in a large skillet
over medium-high heat until crisp; reserve
the drippings.
5. Toast the bread. Toss the cabbage mixture
with the dill, 1 teaspoon of the bacon drippings,
the vinegar, and pepper to taste in a bowl. Top
each piece of toast with some of the horseradish
mayonnaise, 2 slices of bacon, 2 roasted tomato
halves and some of the cabbage mixture. Drizzle
with more drippings.
Slow-roasting the tomatoes concentrates the flavor.
BLT BREAD SALAD ACTIVE: 40 min l TOTAL: 40 min l SERVES: 6
¼ cup thinly sliced red onion
6 ounces thinly sliced pancetta
¼ cup extra-virgin olive oil
½ loaf crusty Italian bread, cut into 1-inch
cubes (about 5 cups)
Kosher salt and freshly ground pepper
2 pounds mixed heirloom tomatoes, cut
into 1¼-inch chunks
3 cups baby arugula
1 cup fresh basil leaves, roughly chopped
¼ cup pitted kalamata olives, chopped
2 tablespoons red wine vinegar
2 ounces ricotta salata cheese, shaved
1. Preheat the oven to 400 .̊ Soak the onion in a bowl of cold water while you
prepare the salad.
2. Working in batches, cook the pancetta in a single layer in a large skillet over
medium heat until crisp, about 4 minutes per side. Transfer to paper towels to
drain; reserve the drippings.
3. Combine 1 tablespoon each olive oil and pancetta drippings in a small bowl.
Toss with the bread cubes on a baking sheet and sprinkle with ¼ teaspoon
each salt and pepper; spread in an even layer. Bake, stirring once, until lightly
toasted, about 15 minutes.
4. Drain the onion and chop all but 6 slices pancetta. Add to a large bowl
with the tomatoes, arugula, basil, olives, bread, vinegar and the remaining
3 tablespoons olive oil. Toss and season with salt and pepper.
5. Divide the salad among bowls. Top each with some ricotta salata and a
piece of reserved pancetta.
Fun Cooking
Pancetta is similar to bacon, minus the intense smoky flavor.
95
MEXICAN BLTS WITH SPICY SALSA ACTIVE: 35 min l TOTAL: 1 hr 10 min l SERVES: 4
FOR THE SALSA
1½ pounds tomatoes, halved if large
1 small onion, quartered
4 cloves garlic, unpeeled
3 jalapeño peppers, halved lengthwise
and seeded
¾ cup fresh cilantro (leaves and tender
stems), coarsely chopped
1 teaspoon apple cider vinegar
Kosher salt
FOR THE BACON
2 tablespoons ancho chile powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
Pinch of ground cloves
3 cloves garlic, roughly chopped
2 tablespoons apple cider vinegar
1 pound thick-cut bacon
FOR THE SANDWICHES
4 Portuguese rolls or soft hero rolls
8 ounces Oaxaca cheese or salted
mozzarella, shredded
3 tomatoes, sliced
½ small head iceberg lettuce,
shredded
1. Make the salsa: Preheat the broiler. Line a baking sheet with foil
and add the tomatoes, onion, garlic and jalapeños (cut-side down).
Broil, turning as needed, until the tomatoes and onion char and the
garlic softens, 6 to 8 minutes. Let cool, then peel the garlic. Coarsely
chop the tomatoes, onion, garlic and jalapeños; transfer to a bowl.
Stir in the cilantro, vinegar and ½ teaspoon salt.
2. Make the bacon: Preheat the oven to 350 .̊ Line a baking sheet
with foil and set a wire rack on top. Combine the chile powder,
cayenne, oregano, cumin and cloves in a small bowl; stir in the
garlic, vinegar and 1 tablespoon water. Lay the bacon on the rack in
a single layer; brush with the spice paste. Bake until the fat starts to
render, about 15 minutes. Flip using tongs, then continue baking until
browned, 10 to 20 more minutes, depending on the thickness of the
bacon. Drain on paper towels and let cool until slightly crisp.
3. Assemble the sandwiches: Halve the rolls and pull out some of
the bread from the insides. Lightly toast in the oven, 5 to 7 minutes.
Spread some of the prepared salsa on the bottom half of each roll,
then top with a layer of cheese, a few pieces of bacon, some tomato
slices and lettuce. Top with more salsa, then cover with the roll tops,
pressing them down. Cut in half with a serrated knife.
Fun Cooking
To make this Mexican sandwich, called a torta, we pulled out some of the bread to make room for fillings.
96 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
©2013 Colgate-Palmolive Company©2013 Colgate-Palmolive Company
98 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
ASIAN BLT BUNS WITH CHILE MAYONNAISE ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 to 6
1 pound thick-cut bacon
¼ teaspoon Chinese five-spice powder
3 tomatoes, sliced ½ inch thick
3 tablespoons hoisin sauce
3 tablespoons mayonnaise
2 to 3 teaspoons Sriracha (Asian chile sauce)
1 cup small watercress sprigs
2 tablespoons chopped fresh cilantro
Splash of rice wine vinegar
⅛ teaspoon toasted sesame oil
Kosher salt
10 Chinese steamed buns or hamburger buns
1 Persian cucumber, thinly sliced
1. Working in batches, cook the bacon in a large skillet over medium heat until crisp; drain on
paper towels. Sprinkle the bacon with the five-spice powder, then break the slices in half.
2. Preheat the broiler. Place the tomato slices on a baking sheet and brush with half of the hoisin
sauce. Broil until bubbling, about 3 minutes, then turn; brush with the remaining hoisin sauce
and broil 3 more minutes.
3. Combine the mayonnaise and Sriracha in a small bowl. Toss the watercress and cilantro in a
medium bowl with the vinegar, sesame oil and a pinch of salt.
4. Dampen 2 paper towels and squeeze out the excess water. Wrap the Chinese buns loosely
in the paper towels, then place in a large microwave-safe bowl; cover with plastic wrap and
microwave in 30-second intervals until hot and soft. (Alternatively, steam in a steamer basket
set over boiling water, 5 minutes.) If using hamburger buns, do not steam.
5. Spread the inside of the buns with some of the chile mayonnaise. Fill the buns with a few
slices each of cucumber, bacon and tomato, and some of the watercress mixture.
Fun Cooking
Chinese steamed buns are a fun alternative to bread. Look for them at Asian markets, or just use soft burger buns.
Quaker Up.TM
© Q
OC
201
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Nothing gets you going quite like the 18 grams ofwhole grain per serving in Quaker Life.®
®
GRILLED SALMON BLT CLUBSACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
½ cup mayonnaise
1 clove garlic, finely chopped
Grated zest and juice of 2 limes
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
8 slices bacon
1¼ pounds center-cut skinless salmon fillet
1 small red onion, sliced
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
12 slices country bread, toasted
8 leaves red-leaf lettuce
3 plum tomatoes, sliced
1 avocado, halved, pitted and thinly sliced
1. Combine the mayonnaise, garlic, the zest
and juice of 1 lime, the dill and parsley in a small
bowl. Cover and refrigerate.
2. Cook the bacon in a large skillet over medium-
high heat until crisp. Break the slices in half.
3. Preheat a grill or grill pan to medium high. Slice
the salmon on the diagonal into 8 thin pieces.
Season the salmon and red onion slices with salt
and pepper and rub with the olive oil. Sprinkle
with the zest and juice of the remaining lime. Grill
the red onion slices, turning occasionally, until
tender and charred, about 5 minutes. Grill the
salmon until marked and just cooked through,
turning once, 1 to 2 minutes.
4. Lay out 4 slices of toasted bread; top with
some of the herbed mayonnaise, a lettuce leaf,
a piece of salmon, some tomato and avocado
slices and 2 bacon halves. Top each with a piece
of toast, then repeat the layering (mayonnaise,
lettuce, salmon, tomato, avocado and bacon).
Spread the remaining 4 bread slices with herbed
mayonnaise and place on top of the sandwiches.
Secure each sandwich with 4 toothpicks and
cut into quarters.
Fun Cooking
100 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Grilling the red onion mellows its bite.
What will you make today
that you can share tomorrow?
and Ball® TMs Ball Corporation, used under license. ©2013 Hearthmark LLC. All rights reserved.
The HEINZ marks are owned by H.J. Heinz Company and are used with permission.
MAKE
Kosher Dill Pickles
Share your pickles at Facebook.com/BallCanning.
Whether it’s your fi rst time or
hundredth, it’s easy to make your
very own fresh batch of pickles.
Using Ball® Kosher Dill Pickle Mix
will help you save on time and add
that extra delicious crunch, while the
Ball® Pint & Half Jars are the perfect
size for displaying your spears and
sharing with friends.
Learn more at FreshPreserving.com/Today.
Welcome to pickle perfection.
Shine through.
3 1/2 lbs pickling cucumbers
2 cups water
1 cup Heinz® White Vinegar (5% acidity)
1/4 cup Ball® Kosher Dill Pickle Mix
2 Ball® Pint & Half Fresh Preserving Jars with lids and bands
Cut ends off cucumbers. Cut into spears.
Combine water, Heinz® Vinegar and Ball® Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil.
Prepare canner, jars and lids according to manufacturer’s instructions.
Pack spears into hot jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fi ngertip tight.
Process in boiling water canner for 15 minutes, adjusting for altitude.* For best fl avor, allow pickles to stand for 4-6 weeks.
*Increase processing time: 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.
Share your jam at Facebook.com/BallCanning.
makes about 4 (8 oz) half pints
2 2/3 cups crushed strawberries
3 Tbsp Ball® RealFruit® Classic Pectin
1/2 tsp butter or margarine
3 1/3 cups granulated sugar
1/4 vanilla bean split in half lengthwise
1 Ball® FreshTECH Automatic Jam & Jelly Maker
Wash strawberries, drain, and remove stems and hulls. Crush berries one layer at a time using a potato masher. Measure required quantity of crushed berries and remaining ingredients for your recipe; set aside.
Sprinkle pectin evenly over bottom of the Pot fi tted with the Stirrer. Add vanilla bean to crushed strawberries and pour evenly over pectin. Add butter/margarine to help reduce foaming.
Press jam button – the cook time will automatically default to 21 minutes. Press enter.
Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.
The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker; the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.
Remove Stirrer using a potholder. Skim foam, if necessary, from top of jam. Remove vanilla bean.
Enjoy now (within 3 weeks in refrigerator), freeze or preserve your jam and store for up to one year.
Great homemade jam is an
expression of you. And now it’s
even easier to create with the
Ball® FreshTECH Automatic Jam & Jelly Maker. All you need are
fresh ingredients, 30 minutes and
Ball® RealFruit® Classic Pectin, and
you’re well on your way to making
fresh jam that’s worth sharing.
Learn more at FreshPreserving.com/Today.
Fresh jam in 30 minutes.
MAKE
Vanilla Strawberry Jam
Shine through.
7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to 10 jalapeño or habanero peppers, seeded and fi nely chopped
2 cups chopped red onion (about 2 large)
2 cloves garlic, fi nely chopped
1/2 cup lime juice
1/2 cup finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
6 (8 oz) half pint glass preserving jars with lids and bands
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Learn more at FreshPreserving.com/Today.
Rethink herbs.
Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.
Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fi t is fi ngertip tight.
Process fi lled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not fl ex up and down when center is pressed.
Quick tip:Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
MAKE
Salsa Verde
Share your salsa at Facebook.com/BallCanning.Shine through.
Ball’s innovative products are
designed to make your life easier.
With the Ball® Fresh Herb Keeper,
you can prolong the life of your
fresh herbs without the hassle, and
the Ball® Dry Herb Jars are the
perfect companion pieces, offering
a simple storage solution for your
dry herbs, seasonings, spices and
homemade rubs.
Shine through.For the Zesty Peach BBQ Sauce recipe on
previous page, visit FreshPreserving.com/Today.
Celebrate what you make. Share your photos and videos at Facebook.com/BallCanning.
102 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
You can buy pre-cleaned soft-shell crabs, but live ones are
better, and cleaning them is easy (see step 3).
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 103
Fun Cooking
Soft-Shell
Crab1. Make the slaw.
❛❛The first time I had soft-shell crab, I thought I had to crack the claws and shells!”
Try this at home:
Sandwich King Jeff Mauro shows us how to prep and fry a summer favorite.
SOFT-SHELL CRAB SANDWICHES WITH SINGAPORE SLAWACTIVE: 35 min l TOTAL: 35 min
SERVES: 4
FOR THE SLAW
½ large daikon
Juice of 1 lime
1 teaspoon honey
1 teaspoon chopped fresh
cilantro
Kosher salt and freshly ground
pepper
FOR THE AÏOLI
½ cup mayonnaise (preferably
Japanese Kewpie mayonnaise)
¼ cup sambal oelek (Asian chile
sauce)
1 teaspoon tomato paste
1 clove garlic
Kosher salt and freshly ground
pepper
FOR THE SOFT-SHELL CRAB
4 live soft-shell crabs
1 cup all-purpose flour
Kosher salt and freshly ground
pepper
5 tablespoons unsalted butter
4 Hawaiian sweet rolls, split open
Trim and peel the daikon, then shred on the large holes of a box grater. Transfer to a colander and
squeeze dry. Whisk the lime juice and honey in a medium bowl. Add the cilantro and daikon; season
with salt and pepper and toss to combine. Refrigerate the slaw until ready to serve.
FO
OD
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: K
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.
PHOTOGRAPHS BY DAVID MALOSH
Fun Cooking
104 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
2. Make the aïoli.
❛❛Using frozen crabs is OK, but I always hold out for live ones during soft-shell crab season.”
4. Cook the crabs. 5. Build your sandwich.
Flip the crab over and pull back
the small flap known as the
apron. Use your fingers to pull
it off.
3. Clean the crabs (if live).
Cut off the front of each crab
just behind the eyes and mouth
using kitchen shears; remove any
yellow matter from the inside
with your fingers, if desired.
Grab one of the pointy ends
of the top shell and peel it back
to reveal the gills; cut out the
gills and discard. Repeat on
the other side.
Put the flour in a shallow dish and season with salt and pepper.
Dredge the crabs in the seasoned flour, turning to coat
both sides; shake off the excess flour and set aside. Melt the butter
in a large skillet over medium heat and swirl the pan until the foaming
stops. Add the crabs to the pan and cook until they start to turn
an orange-red color, about 3 minutes per side. Remove to a paper
towel–lined plate to drain and season immediately with salt.
Combine the mayonnaise,
sambal oelek and tomato
paste in a small bowl. Grate in
the garlic, season with salt and
pepper and stir to combine.
Set your rolls cut-side down in the same pan
and cook until golden. Slather the roll tops
with some of the chile aïoli. Sandwich a hot
crab and a scoop of slaw on each roll.
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WeeknightCookıng
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 109
Make pasta with fresh vegetables in 25 minutes. See page 112.
Try Food Network Kitchens’ super-easy dinners with sides to match.
PHOTOGRAPHS BY JUSTIN WALKER
FO
OD
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: JA
MIE
KIM
M;
PR
OP
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: K
AIT
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DU
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110 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Weeknight Cooking
LOW-CALORIE DINNER
LOW-CALORIE DINNER
GRILLED BEER AND BUTTER SHRIMP WITH POTATOESACTIVE: 25 min l TOTAL: 35 min l SERVES: 4
1½ pounds small potatoes, halved
1 medium red onion, cut into wedges
3 tablespoons unsalted butter, cut into pieces
Kosher salt
1 12-ounce bottle lager beer
1½ pounds large shrimp, peeled and deveined (tails left on)
¾ teaspoon Old Bay Seasoning
¼ cup chopped fresh parsley
1. Preheat a grill to medium high. Stack 2 large sheets of heavy-duty
foil; spread the potatoes and onion wedges in the center. Fold up
the sides to form a bowl shape. Dot the vegetables with
2 tablespoons butter and sprinkle with ½ teaspoon salt; pour in
about two-thirds of the beer. Lay another large sheet of foil on top;
crimp the edges to seal.
2. Set the foil packet on the grill; cover and cook until the potatoes
are fork-tender, 20 to 25 minutes.
3. Meanwhile, stack 2 more large sheets of foil and spread the
shrimp in the center. Fold up the sides to form a bowl shape. Dot
the shrimp with the remaining 1 tablespoon butter, sprinkle with the
Old Bay and pour in the remaining beer. Top with another sheet of
foil; crimp the edges to seal.
4. When the vegetables are almost done, add the shrimp foil packet
to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes.
Sprinkle the vegetables with the parsley, and salt to taste. Serve
with the shrimp and the cooking liquid from the packets.
Per serving: Calories 418; Fat 12 g (Saturated 6 g); Cholesterol 283 mg;
Sodium 526 mg; Carbohydrate 33 g; Fiber 4 g; Protein 38 g
FRESH TOMATO SOUP WITH GRILLED CHEESE ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
4½ pounds tomatoes (4 pounds quartered, ½ pound chopped)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 scallions, chopped
1½ tablespoons heavy cream
Kosher salt and freshly ground pepper
½ cup mini bow ties or other mini pasta
½ cup shredded part-skim mozzarella cheese
½ cup shredded sharp cheddar cheese
4 slices multigrain bread
2 thin slices low-sodium ham
Chopped fresh basil, for topping
1. Puree the quartered tomatoes in a blender. Heat 1½ tablespoons olive
oil in a pot over medium heat. Add the garlic and half of the scallions
and cook, stirring, 2 minutes. Increase the heat to medium high; strain
the pureed tomatoes through a mesh sieve into the pot. Stir in the
chopped tomatoes, 1 cup water, the cream, ½ teaspoon salt and
¼ teaspoon pepper. Bring to a simmer and cook until thickened, about
5 minutes. Add the pasta and cook until tender, about 10 minutes;
season with salt and pepper.
2. Toss the remaining scallions with the cheeses; divide half the mixture
between 2 bread slices. Top each with a slice of ham, the remaining
cheese mixture and the other 2 bread slices. Heat the remaining
½ tablespoon olive oil in a nonstick skillet over medium-low heat. Cook
the sandwiches until the cheese melts, 3 minutes per side; cut in half.
Ladle the soup into bowls; top with basil and serve with the sandwiches.
Per serving: Calories 418; Fat 20 g (Saturated 7 g); Cholesterol 36 mg;
Sodium 682 mg; Carbohydrate 44 g; Fiber 8 g; Protein 18 g
All trademarks, including the red aw
ning and green shutter design, are trademarks of Société des Produits Nestlé S.A., Vevey, Sw
itzerland.
Introducing a whole new kind of pizza with a crispy,airy crust, flavorful sauce and premium toppings.
YES, THIS CAMEFROM YOUR OVEN.
LOW-CALORIE DINNER
112 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Weeknight Cooking
GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTERACTIVE: 25 min l TOTAL: 35 min l SERVES: 4
1½ pounds beef sirloin steak (about 1 inch thick)
1 large red onion, sliced into ½-inch-thick rings
2 large zucchini or yellow squash, cut diagonally
into ¾-inch-thick slices
½ cup barbecue sauce
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley
½ teaspoon grated lemon zest
1. Preheat a grill to medium high. Combine the steak, red onion
and zucchini in a large bowl. Add the barbecue sauce, chili powder,
Worcestershire sauce, ½ teaspoon salt, and pepper to taste; toss to
coat. Let stand 5 minutes.
2. Meanwhile, mash the butter with the parsley, lemon zest and a
pinch of salt in a small bowl; set aside.
3. Transfer the steak to the grill and cook 4 to 5 minutes per side
for medium rare; remove to a cutting board and let rest. Add the
vegetables to the grill and cook, turning occasionally, until crisp-
tender and charred in spots, about 8 minutes.
4. Cut the steak into 4 pieces. Top each piece with some of the
lemon-herb butter. Serve with the grilled vegetables.
Per serving: Calories 326; Fat 13 g (Saturated 6 g); Cholesterol 84 mg;
Sodium 613 mg; Carbohydrate 12 g; Fiber 2 g; Protein 39 g
SHAVED SQUASH AND TOMATO PASTAACTIVE: 20 min l TOTAL: 25 min l SERVES: 4
Kosher salt
12 ounces mezzi rigatoni or other short pasta
1 clove garlic
1 small yellow squash
2 pounds assorted heirloom tomatoes, chopped
¼ cup extra-virgin olive oil, plus more for drizzling
1 bunch basil, leaves chopped
Freshly ground pepper
¼ cup grated grana padano or parmesan cheese,
plus more for topping
4 ounces fresh mozzarella (regular or smoked),
roughly chopped
1. Bring a large pot of salted water to a boil. Add the pasta and garlic
and cook as the pasta label directs; reserve 1 cup of the cooking
water, then drain.
2. Meanwhile, thinly slice the squash on the wide side of a box grater
(or use a mandoline). Combine the squash, tomatoes, olive oil and
basil in a large bowl; add 1 teaspoon salt, and pepper to taste.
3. Mash the cooked garlic with the flat side of a chef’s knife; add
it to the bowl along with the pasta, grana padano and mozzarella.
Toss until combined, adding the reserved pasta water as needed to
moisten. Season with salt and pepper. Divide among bowls; drizzle
with olive oil and top with more grana padano.
Per serving: Calories 698; Fat 33 g (Saturated 10 g); Cholesterol 40 mg;
Sodium 766 mg; Carbohydrate 77 g; Fiber 7 g; Protein 25 g
Tyson® Any’tizers® snacks
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 satisfi es party time, game time
or anytime.
NO PURCHASE NECESSARY TO ENTER OR WIN. “Shake Things Up” SWEEPSTAKES. Sponsored by Hearst Communications, Inc. Beginning 6/1/2013 12:01AM through 9/30/2013 11:59PM go to www.CrystalLightShakeThingsUp.com and submit an entry form pursuant to the on-screen instructions. One-hundred (100) winners will be chosen at random to each receive one (1) GIFT BAG (ARV: $50 each). Entrants must be legal residents of the 50 United States, District of Columbia or Canada who have reached the age of majority in their state, territory or province of residence at time of entry. Void in Puerto Rico, the Province of Quebec and where prohibited by law. Sweepstakes is subject to complete offi cial rules available at www.CrystalLightShakeThingsUp.com.
Liebherr’s BioFresh Technology Keeps Foods Fresher Longer
Chef and author Ian Knauer trusts his
Liebherr refrigerator to keep his food
fresh. Ian’s appreciation for Liebherr
stems from their patented BioFresh
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PROMOTION
LOW-CALORIE DINNER
Weeknight Cooking
116 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
POACHED CHICKEN WITH GARLIC-HERB SAUCE ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4
Kosher salt
1 bulb fennel, trimmed and cut into wedges, plus 1 cup fronds
3 medium carrots, cut into chunks
1 head garlic, cloves separated and peeled
1 bunch scallions (white and light green parts), roughly chopped
1½ pounds skinless, boneless chicken breasts, halved crosswise
½ pound green beans, trimmed and cut into small pieces
⅓ cup extra-virgin olive oil
1½ tablespoons white wine vinegar
1 tablespoon dijon mustard
½ cup fresh parsley
½ cup fresh basil
Freshly ground pepper
1. Fill a large pot halfway with hot water; add ½ teaspoon salt, the fennel
wedges and carrots. Bring to a boil; cook until the vegetables are crisp-
tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
2. Add the garlic, scallions, fennel fronds and chicken to the pot and
gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill
a bowl with salted ice water. Transfer the chicken to the ice water using
tongs; let sit 30 seconds, then remove to a cutting board.
3. Using a slotted spoon, transfer the garlic, scallions and fennel fronds
to a blender; add ⅓ cup of the cooking liquid. Add the green beans to
the pot, remove from the heat and let sit 5 minutes; drain.
4. Add the olive oil, vinegar, mustard, parsley and basil to the blender
and puree; season with pepper. Cut the chicken into pieces and serve
with the vegetables; drizzle with the herb sauce.
Per serving: Calories 443; Fat 22 g (Saturated 3 g); Cholesterol 99 mg;
Sodium 525 mg; Carbohydrate 19 g; Fiber 7 g; Protein 43 g
PORK TACOS WITH BLACK BEANSACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
2½ tablespoons vegetable oil
2 cloves garlic, minced
1 15-ounce can black beans (do not drain)
½ cup shredded mozzarella cheese (about 2 ounces)
1 pound ground pork
1 small red onion, finely chopped
1 teaspoon ground cumin
½ teaspoon cayenne pepper
Kosher salt
1 bell pepper (any color), cut into ½-inch pieces
1 zucchini, quartered and cut into ½-inch pieces
Freshly ground black pepper
12 corn tortillas, warmed
1. Heat ½ tablespoon vegetable oil in a small saucepan over medium
heat. Add half of the garlic and cook, stirring, until golden, about
1 minute. Add the beans and bring to a simmer. Remove from the heat,
sprinkle with the cheese and cover to keep warm.
2. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.
Add the pork, the remaining garlic, half of the red onion, the cumin,
cayenne and ½ teaspoon salt. Cook, stirring, until the pork is browned,
about 5 minutes; transfer to a bowl with a slotted spoon. Heat the
remaining 1 tablespoon vegetable oil in the skillet. Add the bell pepper,
zucchini and ¼ teaspoon salt and cook until crisp-tender, about
3 minutes. Return the pork to the skillet; add a splash of water, and
salt and pepper to taste.
3. Fill the tortillas with the pork and vegetable mixture. Serve with the
beans. Sprinkle with the remaining chopped onion.
Per serving: Calories 616; Fat 38 g (Saturated 12 g); Cholesterol 89 mg;
Sodium 596 mg; Carbohydrate 39 g; Fiber 6 g; Protein 33 g
#WishGranted
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LOW-CALORIE DINNER
118 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Weeknight Cooking
VIETNAMESE EGG SANDWICHESACTIVE: 20 min l TOTAL: 30 min l SERVES: 4
4 kaiser rolls, split open
1 carrot, thinly sliced
1 Persian cucumber, thinly sliced
1 tablespoon seasoned rice vinegar, plus more for the chips
1 tablespoon fish sauce
3 tablespoons mayonnaise
2 to 3 teaspoons Sriracha (Asian chile sauce), plus more for the chips
8 large eggs
4 ounces country pâté or liverwurst
1 tablespoon vegetable oil
½ cup fresh basil
Potato chips, for serving
1. Preheat the oven to 375 .̊ Wrap each roll in foil and bake until crisp
on the outside, about 15 minutes.
2. Meanwhile, toss the carrot, cucumber, vinegar and 2 teaspoons fish
sauce in a bowl; set aside, stirring occasionally, 10 minutes. Combine
the mayonnaise, Sriracha and the remaining 1 teaspoon fish sauce in a
small bowl. Beat the eggs in a medium bowl.
3. Unwrap the rolls; spread the bottom buns with the mayonnaise
mixture and top with the pâté.
4. Heat the vegetable oil in a large nonstick skillet over medium heat.
Add the eggs and cook, stirring, until just set, about 3 minutes; divide
among the rolls. Add the basil and carrot-cucumber salad to the
sandwiches and drizzle with some of the vinegar mixture from the
salad bowl. Serve with potato chips; sprinkle the chips with vinegar
and drizzle with Sriracha.
Per serving: Calories 525; Fat 30 g (Saturated 8 g); Cholesterol 467 mg;
Sodium 1,218 mg; Carbohydrate 39 g; Fiber 3 g; Protein 22 g
SPICY PASTA WITH TILAPIAACTIVE: 25 min l TOTAL: 35 min l SERVES: 4
½ pound tilapia fillets, cut into small chunks
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
½ to ¾ teaspoon red pepper flakes
½ cup dry white wine
1 28-ounce can San Marzano tomatoes, crushed by hand
½ cup chopped fresh basil, plus more for topping
Kosher salt
10 ounces multigrain spaghetti
2 tablespoons chopped fresh parsley
1. Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and
¼ teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
2. Heat the remaining 1 tablespoon olive oil in a large skillet over
medium heat. Add the remaining garlic and ¼ to ½ teaspoon red
pepper flakes and cook, stirring, until the garlic starts to soften, about
30 seconds. Add the wine and simmer until reduced by half, about
3 minutes. Add the tomatoes, ¼ cup basil and ½ cup water. Bring
to a boil and cook, stirring occasionally, until the sauce is slightly
thickened, about 12 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add the
pasta and cook as the label directs.
4. When the pasta is almost done, add the tilapia to the skillet with
the tomato sauce and simmer, stirring gently, until just cooked
through, about 3 minutes. Stir in the parsley and the remaining ¼ cup
basil; season with salt. Drain the pasta and add it to the sauce. Divide
among bowls and top with more basil.
Per serving: Calories 435; Fat 9 g (Saturated 1 g); Cholesterol 28 mg;
Sodium 71 mg; Carbohydrate 63 g; Fiber 13 g; Protein 24 g
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LOW-CALORIE DINNER
120 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Weeknight Cooking
VEGETARIAN CHEF’S SALADACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
1 pound white mushrooms, trimmed and halved
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 large eggs
½ pound yellow wax beans, trimmed
3 tablespoons plus 1 teaspoon red wine vinegar
4 ounces smoked or baked tofu
⅓ cup fat-free plain yogurt
12 cups mixed greens (about 12 ounces)
2 vacuum-packed cooked beets, cut into sticks
3 ounces sharp cheddar cheese, cut into sticks
2 tablespoons salted roasted sunflower seeds
1. Preheat the oven to 450 .̊ Toss the mushrooms with 2 tablespoons
olive oil, ¼ teaspoon salt, and pepper to taste on a baking sheet. Roast
until tender and golden, about 12 minutes.
2. Meanwhile, put the eggs in a saucepan and cover with cold water;
bring to a boil. Add the wax beans and remove from the heat; cover
and let stand 10 minutes. Drain, then rinse the eggs and beans under
cold water. Peel and quarter the eggs; set aside. Toss the beans with
1 teaspoon vinegar and a pinch each of salt and pepper in a medium
bowl. Cut three-quarters of the tofu into sticks.
3. Make the dressing: Combine one-third of the mushrooms, the
remaining tofu, 3 tablespoons vinegar and 1 tablespoon olive oil,
the yogurt, ¾ teaspoon salt, and pepper to taste in a food processor
and puree. Toss with the greens; season with salt and pepper. Divide
among bowls. Top with the remaining mushrooms and tofu, the eggs,
beans, beets, cheese and sunflower seeds.
Per serving: Calories 416; Fat 28 g (Saturated 8 g); Cholesterol 238 mg;
Sodium 894 mg; Carbohydrate 21 g; Fiber 6 g; Protein 24 g
GRILLED CHEESY MEATLOAVESACTIVE: 15 min l TOTAL: 30 min l SERVES: 4
1 bunch scallions (white and light green parts), cut into pieces
1 stalk celery, cut into pieces
¼ cup fresh parsley
1 pound 90% lean ground beef sirloin
1 cup panko breadcrumbs
1 large egg
2 teaspoons Worcestershire sauce, plus more for brushing
Kosher salt and freshly ground pepper
3 ounces sharp cheddar cheese, cut into four 2-inch-long sticks
Cooking spray
3 assorted bell peppers, quartered or cut into large chunks
¼ cup ketchup
1. Preheat a grill to medium high. Pulse the scallions, celery and
parsley in a food processor until finely chopped; transfer to a bowl.
Add the beef, panko, egg, 2 teaspoons Worcestershire sauce,
½ teaspoon salt, and pepper to taste. Mix with your hands, then
divide into 4 portions; set a piece of cheese on each. Mold the beef
around the cheese and form into mini oval-shaped loaves.
2. Stack 2 large sheets of heavy-duty foil; coat the top sheet with
cooking spray. Arrange the meatloaves 1½ inches apart in the center of
the foil; coat with cooking spray. Bring the foil edges together to make
a packet and crimp to seal. Set the packet seam-side down on the grill;
add the peppers to the grill, skin-side down. Cover and cook 10 minutes.
Flip the peppers, brush with Worcestershire sauce and sprinkle with
salt; flip the packet. Continue cooking, covered, 5 to 8 more minutes.
3. Remove the peppers and packet from the grill. Brush the meatloaves
with ketchup. Return the open packet to the grill; cook 5 more minutes.
Per serving: Calories 314; Fat 12 g (Saturated 6 g); Cholesterol 104 mg; Sodium 748 mg; Carbohydrate 25 g; Fiber 3 g; Protein 28 g
PROMOTION
FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS,
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©201ă Healthy Mouths, Healthy Lives
Weeknight Cooking
124 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
LOW-CALORIE DINNER
SALMON WITH CURRIED LENTILSACTIVE: 20 min l TOTAL: 40 min l SERVES: 4
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
1 medium shallot, thinly sliced
¾ teaspoon curry powder
1½ teaspoons hot paprika
1 red bell pepper, chopped
½ cup red lentils, rinsed
Kosher salt
Juice of 1 lemon
4 6-ounce center-cut salmon fillets
5 cups baby arugula (about 3 ounces)
1. Heat 2 tablespoons olive oil in a medium saucepan over medium
heat. Add the ginger, garlic, shallot, curry powder and ½ teaspoon
paprika; cook, stirring often, until the shallot is soft, about 3 minutes.
Add the bell pepper and cook until slightly softened, 2 minutes. Add
the lentils, ½ teaspoon salt and 2½ cups water; increase the heat to
medium high and bring to a simmer. Partially cover and cook, stirring
often and adjusting the heat to maintain a simmer, until the lentils are
tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more
minutes. Add lemon juice and salt to taste.
2. Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-
side down. Sprinkle with ½ teaspoon salt and the remaining 1 teaspoon
paprika and broil until just cooked through, 6 to 8 minutes.
3. Toss the arugula with the remaining 1 tablespoon olive oil, and salt
and lemon juice to taste. Serve with the lentils and salmon.
Per serving: Calories 426; Fat 18 g (Saturated 3 g); Cholesterol 97 mg;
Sodium 617 mg; Carbohydrate 21 g; Fiber 5 g; Protein 45 g
SESAME-LEMON CHICKEN ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
1 tablespoon toasted sesame seeds
1 tablespoon finely grated lemon zest
2 teaspoons dried thyme
½ teaspoon sugar
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs, trimmed (2 to 2½ pounds)
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 romaine lettuce hearts, chopped (about 8 cups)
1 cucumber, chopped
1 tomato, chopped
2 cups lightly salted pita chips, crushed
1. Preheat the broiler. Make the rub: Combine the sesame seeds, lemon
zest, thyme, sugar, ½ teaspoon salt and ¼ teaspoon pepper in a spice
grinder; pulse until the seeds are slightly cracked.
2. Season the chicken with salt and all but about 1½ tablespoons of the
rub. Set skin-side down on a broiler pan and broil, flipping the chicken
and rotating the pan halfway through, until the chicken is golden and a
meat thermometer registers 170̊ , 8 to 10 minutes per side.
3. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon
juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil.
4. When the chicken is done, whisk 1 tablespoon of the pan drippings
into the dressing. Add the lettuce, cucumber, tomato and pita chips;
season with salt and pepper and toss. Sprinkle the chicken with the
remaining ½ tablespoon rub and serve with the salad.
Per serving: Calories 356; Fat 17 g (Saturated 3 g); Cholesterol 107 mg;
Sodium 777 mg; Carbohydrate 22 g; Fiber 5 g; Protein 30 g
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LOW-CALORIE DINNER
126 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Weeknight Cooking
TURKEY AND QUINOA SALADACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
3 tablespoons extra-virgin olive oil
1½ cups quinoa, rinsed
Kosher salt
1 pound turkey cutlets
3 tablespoons chopped fresh tarragon and/or parsley
Freshly ground pepper
½ small red onion, halved and sliced
1½ pounds assorted heirloom tomatoes, chopped
1 Cubanelle chile pepper or other Italian frying pepper,
seeded and chopped
4 Persian cucumbers, chopped
2 tablespoons sherry vinegar
1. Heat ½ tablespoon olive oil in a large skillet over medium-high
heat. Add the quinoa and cook, stirring, until lightly toasted, about
4 minutes. Add 4 cups water and ¼ teaspoon salt and bring to a boil.
Reduce the heat to medium and simmer until the water is absorbed
and the quinoa is tender, about 15 minutes.
2. Toss the turkey with half of the herbs, ¼ teaspoon salt, and pepper
to taste; set aside. Soak the onion slices in cold water, 10 minutes.
3. Toss the tomatoes, chile, cucumbers, vinegar, 1½ tablespoons olive
oil, the remaining herbs, ¼ teaspoon salt, and pepper to taste in a
large bowl. Drain the onion, add to the tomato mixture and toss.
4. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet
over medium-high heat. Working in batches, add the turkey and cook
until golden, about 3 minutes per side. Drain on paper towels, then
cut into 2-inch pieces. Fluff the quinoa with a fork and divide among
bowls. Top with the tomato mixture and turkey.
Per serving: Calories 552; Fat 15 g (Saturated 2 g); Cholesterol 45 mg;
Sodium 483 mg; Carbohydrate 64 g; Fiber 9 g; Protein 41 g
PORK CHOPS WITH PINEAPPLE SALSA ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4
1 cup medium- or long-grain white rice
1 pineapple, peeled, quartered lengthwise and cored
1 tablespoon minced peeled ginger
1 tablespoon vegetable oil
1 tablespoon soy sauce, plus a splash for the salsa
½ teaspoon Chinese five-spice powder
1 bunch scallions
4 bone-in pork sirloin chops (½ inch thick; about 1¾ pounds)
Pinch of red pepper flakes
1. Combine the rice and 1⅔ cups water in a medium saucepan and
bring to a boil. Cover, reduce the heat to low and cook until the rice
is tender and the water is absorbed, about 15 minutes. Remove from
the heat and let stand until ready to serve.
2. Meanwhile, cut off a 2-inch piece of the pineapple and grate
it on the coarse holes of a box grater into a large bowl. Stir in the
ginger, vegetable oil, 1 tablespoon soy sauce and ¼ teaspoon five-
spice powder. Add the scallions and pork chops and turn to coat;
let marinate at room temperature, 10 minutes. Rub the remaining
pineapple with the remaining ¼ teaspoon five-spice powder.
3. Preheat a grill to medium high. Grill the pork chops until just cooked
through, about 3 minutes per side. Grill the scallions and pineapple,
turning occasionally, until charred, about 3 minutes.
4. Roughly chop the pineapple and scallions and transfer to a bowl.
Add the red pepper flakes and a splash of soy sauce and toss. Serve
the pork chops with the pineapple salsa and rice.
Per serving: Calories 484; Fat 16 g (Saturated 5 g); Cholesterol 71 mg;
Sodium 209 mg; Carbohydrate 58 g; Fiber 3 g; Protein 27 g
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BUTTERY BEANS WITH ALMONDSBoil 1 pound each halved wax beans and green beans in salted water
until crisp-tender, 8 minutes; drain. Cook ¼ cup sliced almonds in
3 tablespoons melted butter until golden, 4 minutes. Remove from
the heat; stir in 1 tablespoon lemon juice. Toss with the beans and
2 tablespoons chopped chives. Season with salt and pepper.
MACARONI AND EGG SALADSoak ¼ cup minced red onion in cold water, 10 minutes; drain. Cook
8 ounces elbow macaroni as the label directs; drain and rinse under
cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, ⅓ cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and
3 tablespoons chopped parsley. Season with salt and pepper.
AVOCADO-RADISH SALADSoak ¼ cup thinly sliced red onion in cold water, 10 minutes;
drain. Combine 2 tablespoons sour cream, the juice of 1 lime
and ½ teaspoon hot sauce in a bowl. Thinly slice 2 avocados and
arrange on a platter. Top with 4 thinly sliced radishes and the onion.
Drizzle with the sour cream dressing and sprinkle with chopped cilantro and crumbled cotija or feta cheese.
ARUGULA WITH GRILLED PLUMSHalve and pit 3 plums; toss with ½ tablespoon olive oil and a pinch
each of cinnamon, salt and pepper. Grill over medium-high heat,
turning, until softened and charred in spots, about 5 minutes.
Cut into wedges; toss with 6 cups baby arugula, ¼ cup chopped
chives, another pinch of cinnamon, ½ tablespoon lemon juice and
2 tablespoons olive oil. Season with salt and pepper.
130 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
(NOW, TO GO.)
Only SoldCold
A CHILLY, VANILLAKick to the
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© 2013 WhiteWave Foods
Weeknight Cooking
W k i htWWeekkniighhttWeeknight Cooking
Hot Tipsfrom Food Network Kitchens’ Katherine Alford:
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Poach like a pro.Make your own flavorful broth for poaching chicken or fish by adding vegetables and herbs to simmering water. It’s called a court-bouillon (or “short broth”), and you can customize it with your favorite flavors (we used garlic, scallions and fennel fronds on page 116). Don’t throw out the liquid when you’re done poaching: Store it in the fridge and use it like regular chicken broth.
Grill veggies right.You don’t need a special basket to grill vegetables. Just slice them on the bias to expose more surface area: This prevents skinny vegetables like zucchini or yellow squash from falling through the grates, and it lets more of the vegetable come in contact with both your marinade and the grill.
Give fish sauce a try.Don’t be scared off by a recipe that calls for fish sauce. It smells pungent, but you won’t detect any fishiness in your dish—just a rich, salty, almost meaty flavor. Fish sauce can be used in more than just Asian dishes: Add a splash to tomato sauce or whisk some into salad dressing. Just remember that a little goes a long way.
Braise in foil.Foil packets make great braising vessels for the grill. We formed this oversize foil bowl to hold the beer-braised potatoes and shrimp on page 110:
2. Fold up and crimp the edges of the foil to create a bowl shape.
1. Stack 2 large sheets of heavy-duty foil. Place the solid ingredients in the center.
3. Pour in 1 to 1½ inches of liquid, then top with another large sheet of foil and crimp the edges to seal.
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grilled pizza party better.
INGREDIENTS
1 12oz pkg Sundried Tomato Chicken Sausage
1 12” Mama Mary’s Thin & Crispy Pizza Crust
2 tbsp Roasted Garlic olive oil
2/3 cup pizza sauce
1 cup shredded Italian cheese blend, reduced fat
1/3 cup crumbled feta cheese
1 1/2 tsp dried oregano
Servings: 4 Ready in 20 minutes
Let’s Make...MEDITERRANEAN GRILLED PIZZA
Visit alfrescoallnatural.com/promos/mamamarys for more recipes.
70% LESS FATthan pork sausage
INSTRUCTIONS
Preheat grill on medium. Place sausages on oiled grill rack, set
4” to 5” over heat. Grill 7-9 minutes until heated through. Cool
slightly & cut into 1/4” slices. Brush both sides of pizza crust
with olive oil. Place crust topside down on rack and grill for 2-3
minutes until warm. Turn crust over. Quickly spread pizza sauce
& arrange sliced sausage on top. Sprinkle with cheese & oregano.
Grill with cover shut for 8-10 minutes or until cheese has melted.
Cut into slices & serve.
Weekend Cooking
Use tangy green tomatoes in this simple salad. See page 139.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 135
Try Food Network Kitchens’ new summer menus. Then, make
an impressive peach dessert.PHOTOGRAPHS BY CON POULOS
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WeekendCooking
Night● Pappardelle with Lobster and Corn ● Sparkling Sangria● White Chocolate Mousse
Lobster
You can cook the lobster and make the sauce
up to 1 day ahead; wait to add the
corn until you reheat.
WHITE CHOCOLATE MOUSSEACTIVE: 30 min l TOTAL: 55 min (plus chilling) l SERVES: 6
1 vanilla bean, split lengthwise
3 tablespoons hazelnut liqueur
(or other liqueur)
1 teaspoon unflavored gelatin
powder
1¼ cups heavy cream
8 ounces white chocolate, chopped
⅓ cup plus 1 tablespoon pasteurized
egg whites (from a carton), at
room temperature
⅛ teaspoon cream of tartar
Shaved dark chocolate, for topping
1. Scrape the seeds out of the vanilla bean and combine with the liqueur in a small
saucepan. Sprinkle the gelatin on top and let stand 5 minutes. Add ½ cup heavy cream
and cook over low heat, stirring, until the gelatin dissolves. Add the white chocolate and
continue to cook, stirring, until melted. Transfer to a large bowl; let cool 25 minutes.
2. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-
high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the white
chocolate mixture until almost incorporated. Add the remaining ¾ cup cream to the
mixer bowl and beat on medium-high speed until medium peaks form; fold into the
white chocolate mixture until incorporated. Divide among small bowls. Refrigerate until
set, at least 3 hours or overnight. Top with shaved chocolate.
SPARKLING SANGRIACombine 1 cup white grape juice, ½ cup cognac, the juice of 1 lemon, 3 tablespoons superfine sugar and 1 cup water in a pitcher. Add 1 cup each halved grapes and pitted cherries, and 1 sliced peach. Chill 3 hours or overnight. Before serving, add a bottle of cold sparkling wine. Pour into flutes.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 137
PAPPARDELLE WITH LOBSTER AND CORNACTIVE: 1 hr l TOTAL: 2 hr 15 min l SERVES: 6
3 live lobsters (1½ pounds each)
3 ears of corn
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
½ cup dry white wine
1 stalk celery, halved crosswise,
plus 3 tablespoons chopped
celery leaves
2 shallots (1 whole, 1 diced)
2 sprigs parsley, plus ⅓ cup
chopped leaves
2 tablespoons tomato paste
¼ teaspoon sweet paprika
½ cup heavy cream
Kosher salt
1 pound pappardelle pasta
⅓ cup chopped fresh chervil
and/or chives
1. Fill a large pot with 2 inches of water; bring to a boil. Add the lobsters, cover
and cook over medium heat until the shells turn bright red, 8 to 10 minutes.
Remove with tongs and rinse under cold water to cool slightly. Meanwhile, cut
the kernels off the corn; reserve the cobs.
2. Remove the meat from the lobster shells: Twist off the claws, then break off the
tail; set the bodies aside. Pull the flippers off the tail, then insert your thumb into
the flipper end and force out the meat. Crack the claws with a lobster cracker,
mallet or the flat side of a knife and remove the meat. Chop the lobster meat into
1-inch pieces and transfer to a bowl; cover and refrigerate until ready to use.
3. Rinse the lobster bodies to remove any green matter (tomalley) and roe. Heat
2 tablespoons butter and the olive oil in a large saucepan over medium-high heat.
Add the lobster bodies and cook, turning occasionally, until the butter starts to
brown, about 3 minutes. Add the wine, bring to a boil and cook until reduced
by half, about 2 minutes. Add the corn cobs, celery stalk, whole shallot, parsley
sprigs and 6 cups water; bring to a boil, then lower the heat and simmer until the
liquid is reduced by about one-third, about 30 minutes. Strain the stock into a
bowl or large measuring cup.
4. Heat the remaining 1 tablespoon butter in a saucepan over medium heat. Add the
diced shallot and cook until softened, about 2 minutes. Add the tomato paste and
paprika; cook, stirring, until slightly darkened, about 1 minute. Stir in the prepared
stock and cream and simmer until reduced by one-third, about 20 minutes (you
should have 2¾ cups sauce). Add the corn kernels; simmer 5 more minutes.
5. Bring a large pot of salted water to a boil. Add the pappardelle and cook as
the label directs. Drain, then return to the pot. Add the sauce and the reserved
lobster meat and cook over medium heat, stirring, until the lobster meat is heated
through, about 1 minute. Stir in the chopped celery leaves and parsley and most
of the chervil. Divide among plates and top with the remaining chervil.
WeekendCooking
Brunch
To give this strata a
Southwestern twist, we used fried
tortillas instead of the usual
bread.
● Cheesy Chile Strata● Spicy Green Tomato–Avocado Salad● Mango-Guava Batidos
Southwestern
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 139
CHEESY CHILE STRATAACTIVE: 40 min l TOTAL: 2 hr 30 min (plus refrigerating) l SERVES: 6 to 8
SPICY GREEN TOMATO–AVOCADO SALADACTIVE: 10 min l TOTAL: 35 min l SERVES: 8
1½ pounds green (unripe) tomatoes, cut into wedges
Kosher salt
Juice of 1 lime
1 teaspoon dijon mustard
1 tablespoon honey
1 small jalapeño pepper, seeded and minced
1 tablespoon fresh thyme, minced
Freshly ground pepper
¼ cup extra-virgin olive oil
2 avocados
2 cups mâche or Bibb lettuce leaves
1. Put the tomatoes in a bowl and sprinkle with 1 teaspoon
salt; let sit 30 minutes.
2. Meanwhile, whisk the lime juice, mustard, honey,
jalapeño, thyme, ½ teaspoon salt, and pepper to taste
in a large bowl. Gradually pour in the olive oil, whisking
constantly until emulsified.
3. When ready to serve, halve the avocados, remove
the pits, peel and thinly slice. Add to the bowl with the
dressing, then add the lettuce and tomatoes. Gently toss
to coat. Season with salt and pepper.
MANGO-GUAVA BATIDOS Combine 3 cups guava nectar, 1 cup milk, 1½ teaspoons vanilla and 3 tablespoons sugar in a large bowl; add 3 cups frozen mango chunks. Working in batches, puree in a blender until smooth and frothy. Divide among small glasses.
4 poblano chile peppers, halved
lengthwise and seeded
1 bunch medium spring onions,
stems cut into 2-inch pieces,
bulbs quartered
¼ cup masa harina (instant corn
flour) or all-purpose flour
Vegetable oil, for frying (3 to 4 cups)
10 corn tortillas, cut into 2-inch
pieces
8 ounces Oaxaca or muenster
cheese, grated (about 2 cups)
8 ounces pepper jack cheese,
grated (about 2 cups)
8 large eggs
3 cups whole milk
Kosher salt and freshly ground
pepper
½ teaspoon chili powder
Sour cream, chopped jalapeños
and/or chopped cilantro, for
topping (optional)
1. Preheat the broiler. Arrange the poblanos skin-side up on a baking sheet.
Add the spring onions and broil until the poblano skins are charred and the
onions are blackened around the edges, 7 to 8 minutes. Transfer the poblanos
to a large bowl, cover with plastic wrap or a plate and let cool 10 minutes. Rub
off the skins with your fingers, then pat dry. Roughly chop the poblanos and
onion bulbs, then toss with the masa harina in a medium bowl; set aside while
you fry the tortillas.
2. Line a baking sheet with paper towels. Heat about 1 inch of vegetable oil
in a high-sided skillet or Dutch oven over medium-high heat until a deep-fry
thermometer registers 350 .̊ Working in batches, fry the tortillas, stirring, until
stiff but not browned, about 5 minutes. Transfer to the paper towels to drain.
3. Spread half of the fried tortillas in a 3-quart baking dish. Top with half of
the poblano-onion mixture and half of each cheese. Layer the remaining
tortillas, poblano-onion mixture and cheeses on top.
4. Whisk the eggs and milk in a large bowl; whisk in 1½ teaspoons salt, pepper
to taste and the chili powder. Pour the egg mixture into the baking dish. Cover
and refrigerate 8 hours or overnight.
5. Remove the dish from the refrigerator about 30 minutes before baking and
uncover. Preheat the oven to 350 .̊ Bake until the strata is lightly puffed and
golden on top and just set in the center, 50 minutes to 1 hour. Let cool 10 minutes
before serving. Top with sour cream, jalapeños and/or cilantro.
WeekendCooking
● Beer Bratwursts● Sweet-and-Sour Onions● Bell Pepper Relish● Smoky Beer Cheese● Strawberry-Pretzel Trifles
BarSausage
You can simmer
the bratwursts a day ahead: Cover and refrigerate in the cooking liquid,
then grill before serving.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 141
BEER BRATWURSTSACTIVE: 30 min l TOTAL: 1 hr (plus cooling) l SERVES: 6 to 8
STRAWBERRY-PRETZEL TRIFLESACTIVE: 45 min l TOTAL: 1 hr 10 min (plus cooling and chilling)
MAKES: 6 to 8
2 12-ounce bottles lager beer
1 large onion, cut into wedges
4 cloves garlic, smashed
1 2-inch piece ginger, thinly sliced
1 teaspoon caraway seeds
2 bay leaves
2 whole cloves
6 to 8 links fresh bratwurst (about 2½ pounds)
4 tablespoons unsalted butter
6 to 8 sub rolls or Italian-bread segments
Whole-grain mustard, for serving
Assorted toppings, for serving (below)
1. Combine 6 cups water, the beer, onion, garlic, ginger, caraway
seeds, bay leaves and cloves in a large pot over medium-high heat;
bring to a gentle simmer and cook 10 minutes. Add the bratwursts,
return to a simmer and cook until almost done (the meat should
still be slightly pink in the center), about 15 minutes. Remove from
the heat and let the bratwursts cool completely in the cooking
liquid, about 1 hour.
2. Preheat a grill to medium high. Transfer 2 cups of the cooking
liquid to a small saucepan over medium heat. Add the butter and
bring to a boil; cook until the butter melts, about 1 minute.
3. Grill the bratwursts, occasionally turning and basting with the
butter mixture, until marked and cooked through, 10 to 12 minutes.
Serve on rolls with mustard and other toppings.
BELL PEPPER RELISHPulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped.
Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, ½ teaspoon each celery salt and kosher salt, and pepper to
taste in a large bowl. Add the vegetable mixture; toss to coat.
FOR THE STRAWBERRIES
2 pints strawberries, halved
(about 6 cups)
¾ cup granulated sugar
1 tablespoon fresh lemon juice
FOR THE CRUMBLE
1 stick unsalted butter,
melted, plus more for
the pan
3½ cups small pretzel twists
1 large egg white
SWEET-AND-SOUR ONIONSCook 2 chopped red onions in a skillet with 2 tablespoons
olive oil over medium-high heat, stirring, until golden, about
8 minutes. Add ½ teaspoon caraway seeds; cook, stirring,
30 seconds. Add ¼ cup red wine vinegar, 1 tablespoon
brown sugar and ½ teaspoon kosher salt; cook, stirring until
the onions are glazed, 1 minute. Let cool completely.
SMOKY BEER CHEESECombine ¼ pound each shredded sharp cheddar and
smoked gouda, 1 minced garlic clove, ½ cup lager beer, 2 teaspoons hot sauce, ½ teaspoon kosher salt, and
pepper to taste in a food processor; pulse until smooth.
⅓ cup granulated sugar
1 tablespoon all-purpose
flour
Kosher salt
FOR THE CREAM
2 8-ounce packages cream
cheese, at room
temperature
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1¼ cups cold heavy cream
1. Prepare the strawberries: Combine 4 cups strawberries and the
granulated sugar in a large saucepan over medium heat. Cook until
bubbling, then increase the heat to medium high and cook, stirring
occasionally, until the berries are soft and the liquid is thick enough
to coat the back of a spoon, about 15 minutes. Remove from the
heat and stir in the remaining 2 cups strawberries and the lemon
juice. Let cool, then transfer to a bowl, cover and refrigerate at least
1 hour or overnight.
2. Meanwhile, make the crumble: Preheat the oven to 350 .̊
Generously butter a 9-inch-round cake pan. Combine 3 cups pretzels,
the melted butter, egg white, granulated sugar, flour and ¼ teaspoon
salt in a food processor; pulse until a wet dough forms. Press the
dough evenly into the prepared pan. Break the remaining ½ cup
pretzels into pieces and press into the dough. Bake until golden,
25 to 30 minutes. Transfer to a rack and let cool completely in the
pan, then break into bite-size pieces.
3. Make the cream: Just before serving, beat the cream cheese,
confectioners’ sugar and vanilla in a large bowl with a mixer on
medium-high speed until smooth, about 2 minutes. Beat the heavy
cream in another bowl with a mixer on medium-high speed until soft
peaks form, about 3 minutes. Gently fold half of the whipped cream
into the cream cheese mixture, then fold in the rest.
4. Layer the cream, crumble and strawberry mixtures in individual
glasses or bowls. Cover and chill, at least 1 hour and up to 6 hours.
These toppings also taste great on
burgers or hot dogs.
WeekendCooking
To make this menu vegetarian,
leave out the prosciutto in the zucchini parmesan.
● Squash Blossom Frittata Squares● Zucchini Parmesan● Chocolate-Zucchini Cake
ZucchiniMenu
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 143
ZUCCHINI PARMESANACTIVE: 1 hr 30 min l TOTAL: 1 hr 45 min l SERVES: 6
SQUASH BLOSSOM FRITTATA SQUARESSoak ½ cup bread cubes in ½ cup milk, 5 minutes. Whisk with 4 eggs, and salt and pepper. Add ¼ cup each chopped parsley and grated parmesan, 6 chopped stemmed squash blossoms, 1 grated
garlic clove and 1 shredded yellow squash. Heat 1 tablespoon olive oil in a small ovenproof skillet; add the egg mixture and cook 5 minutes, then bake at 375˚ until set, 20 minutes. Cut into pieces.
CHOCOLATE-ZUCCHINI CAKEACTIVE: 30 min l TOTAL: 1 hr (plus cooling) l SERVES: 6 to 8
Unsalted butter, for the pan
1½ cups all-purpose flour, plus more for the pan
½ cup plus ⅓ cup semisweet chocolate chips
¼ cup unsweetened cocoa powder
(not Dutch process)
½ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon ground nutmeg or allspice
1¼ cups sugar
½ cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
½ teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon honey
1. Preheat the oven to 350 .̊ Butter the bottom and sides
of a 9-inch-square cake pan. Dust the pan with flour,
tapping out the excess.
2. Toss ½ cup chocolate chips with 1 tablespoon flour in a
small bowl. Whisk the remaining flour, the cocoa powder,
salt, baking soda and nutmeg in a medium bowl; set aside.
3. Beat the sugar, ½ cup olive oil, the eggs and vanilla in a
large bowl with a mixer on medium speed until smooth and
pale, about 3 minutes. Add the flour-cocoa mixture; beat on
low speed until combined, about 2 minutes (the batter will
be thick). Add the zucchini and beat until combined, about
2 more minutes. Fold in the flour-coated chocolate chips
with a wooden spoon.
4. Transfer the batter to the prepared pan and bake until
a toothpick inserted into the center comes out clean,
30 to 35 minutes. Transfer to a rack and let cool completely.
5. Make the glaze: Combine the remaining ⅓ cup chocolate
chips, 1 teaspoon olive oil and the honey in a microwave-
safe bowl. Microwave on medium-high power in 30-second
intervals, stirring, until the chocolate is melted. Spread over
the cake, then cut into pieces.
FOR THE SAUCE
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
½ teaspoon fennel seeds, chopped
¼ to ½ teaspoon red pepper flakes
3 pounds plum tomatoes, cored
and roughly chopped
Kosher salt
½ cup chopped fresh basil
FOR THE ZUCCHINI
2 medium-to-large zucchini
¾ cup all-purpose flour
2 large eggs
⅓ cup milk
2 cups panko breadcrumbs
½ cup grated parmesan cheese,
plus more for sprinkling
¼ cup chopped fresh parsley
1 clove garlic, grated
Kosher salt and freshly ground pepper
1 cup olive oil, for frying
6 ounces fresh mozzarella, sliced
into 12 pieces
2 ounces thinly sliced prosciutto,
torn into 12 pieces, plus more for
topping (optional)
⅔ cup ricotta cheese
1. Make the sauce: Heat the olive oil in a large skillet over medium-high heat.
Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the
garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt;
cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes.
Add half of the basil and ½ cup water and bring to a boil. Reduce the heat to
medium low and simmer, stirring occasionally and smashing the tomatoes with
the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
2. Prepare the zucchini: Preheat the oven to 400 .̊ Trim the zucchini and halve
crosswise, then slice lengthwise into 18 strips, about ¼ inch thick. Put the flour in
a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine
the panko, parmesan, parsley, garlic, ½ teaspoon salt, and pepper to taste.
Working in batches, dredge the zucchini in the flour and shake off the excess.
Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the
panko mixture, pressing to help it stick. Set aside.
3. Heat the olive oil in a large, deep skillet over medium-high heat. Working
in batches, add the zucchini in a single layer and fry until golden brown,
2 to 3 minutes per side. Drain on paper towels; season with salt.
4. Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish.
Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a
piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto),
then top with the remaining zucchini. Top with a little more sauce, sprinkle
with parmesan and dollop with the ricotta. Bake until heated through, about
15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.
Pita Wow!
Nothing adds a dash of “pow” to yourdips like NEW Town House® Pita Crackers.
Perfect for your casual get-togethers.
Sunny Anderson, host of Food Network’s
Home Made in America, combines a love of classic comfort
foods with a passion for unique fl avors. She also understands the
need for uncomplicated dishes with easy-to-fi nd ingredients,
whether feeding a family or entertaining friends.
Need an easy summer dish that everyone will love? Whip up this delectably creamy dip recipe from Town House®. Combine pesto, easy-to-find cheeses and a sprinkle of toasted pine nuts to pair with new Town House® Pita Crackers. The preparation is so easy, you’ll have more time to enjoy the great weather and good company!
Creamy Pesto DipPrep Time: 10 minutes • Total Time: 10 minutes
1 tablespoon pine nuts1 package (8 oz.) cream cheese, softened½ cup prepared pesto2 teaspoons lemon juice½ teaspoon grated lemon peel½ teaspoon pepper½ cup grated pecorino romano cheese¹/³ cup milk¼ teaspoon kosher salt (optional)Keebler® Town House® Pita Crackers Sea Salt
1. In small skillet heat pine nuts over medium heat for 2–5 minutes or until golden brown, shaking pan frequently. Remove from heat. Set aside.
2. In medium bowl stir together cream cheese, pesto, lemon juice, lemon peel and pepper. Stir in cheese and milk. Stir in salt (if desired). Transfer to serving bowl. Sprinkle with pine nuts. Serve with KEEBLER TOWN HOUSE Pita Crackers Sea Salt.
Yield: 2 cups; 16 servings (1 serving = 2 tablespoons dip)
Simple. Summer. Sunny.ADVERTISEMENT
sweet
COCONUT-WATERMELON SALAD ACTIVE: 20 min l TOTAL: 20 min l SERVES: 6
⅓ cup sweetened coconut flakes
3 tablespoons sweetened condensed milk
2 tablespoons heavy cream
Juice of ½ lime
Kosher salt
5 cups chopped seedless watermelon
Pinch of ground cinnamon
1. Preheat the oven to 400 .̊ Spread the coconut on a baking sheet
and bake, stirring occasionally, until golden brown, 5 to 8 minutes.
Transfer to a bowl and let cool.
2. Combine the condensed milk, heavy cream, lime juice and a
pinch of salt in a small bowl. Put the watermelon in a large bowl
and drizzle with the condensed milk mixture. Sprinkle with the
toasted coconut and the cinnamon.
146 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
We made two watermelon salads: one sweet, one savory. Take your pick.BYSide Side
PHOTOGRAPHS BY KANA OKADA
ASIAN WATERMELON SALAD ACTIVE: 20 min l TOTAL: 30 min
SERVES: 6
⅓ cup peanut or vegetable oil
2 small shallots (1 thinly sliced,
1 finely chopped)
Kosher salt
Juice of 3 limes
1 tablespoon fish sauce
1 tablespoon soy sauce
1 clove garlic, minced
1 2-inch piece ginger, peeled
and minced
1 red jalapeño pepper, thinly
sliced
4 cups chopped seedless
watermelon
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh basil
⅓ cup chopped fresh mint
3 tablespoons cocktail peanuts,
roughly chopped
1. Heat the peanut oil in a small
saucepan over medium-high heat
until a deep-fry thermometer
registers 350 .̊ Add the sliced shallot
and cook, stirring often, until golden
brown, about 3 minutes. Remove
with a slotted spoon and drain on
paper towels; season with salt.
2. Whisk 2 tablespoons of the
frying oil, the chopped shallot, lime
juice, fish sauce, soy sauce, garlic,
ginger and jalapeño in a large bowl.
Add the watermelon and toss to
combine. Let sit 10 minutes.
3. Add the cilantro, basil, mint
and 2 tablespoons peanuts to
the salad and season with salt;
toss to combine. Top with the
remaining 1 tablespoon peanuts
and the fried shallot.
savory
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 147
WeekendCooking
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ADVERTISEMENT
Turkey Teriyaki Burgers with Asian Slaw
cups shredded green cabbage
cup grated, peeled jicama
cup grated carrot
tablespoons chopped cilantro
tablespoon sesame oil
tablespoon rice vinegar
cup low-fat mayonnaise
cup teriyaki baste and glaze
package Honeysuckle White® Fresh Turkey Patties
sesame hamburger buns, toasted or grilled
Red cabbage strips for garnish (optional)
Serves: 4 ❘ Prep Time: 15 minutes ❘ Total Time: 25 minutes
Want to know the easiest, best-tasting way to
make a family meal healthier or a summer
barbecue even more delicious? Turkify™ it with
America’s favorite turkey, Honeysuckle White®
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TURKIFY™ GRILLING SEASON
Take your burger to the next level and Turkify™ it! Everyone
will love these delicious, juicy turkey burgers that also
happen to have more protein and less fat than beef burgers.*
Make mealtimemagic with turkey
IT’S EASY! Turkify™ any dish in no time. Simply swap out
chicken, beef or pork in recipes. Toss turkey onto favorites
like summer salads and fresh pastas. Add turkey as a
topper to nachos or pizza.
2
1
½
2
1
1
¼
½
1
4
1. To make Asian slaw: In large bowl, toss together cabbage, jicama, carrot,
cilantro, oil and vinegar. 2. Mix mayonnaise with 1 tablespoon of the teriyaki.
3. Brush turkey patties with half of the remaining teriyaki. 4. Preheat lightly
oiled grill to 500°–600°. Place patties on grill and cook for 4–5 minutes per
side until cooked through to 165°, brushing with remaining teriyaki while
cooking. 5. Spread mayonnaise mixture inside buns; place turkey patties in
buns. 6. Serve with Asian slaw on the side.
Three great reasons to Turkify™:
IT’S FUN! Get creative and start inspiring
others to Turkify™. From wrapping grilled
veggies in turkey bacon to rolling bite-sized
turkey meatballs—there are endless
possibilities to Turkify™.
IT’S HEALTHY! Certain cuts of turkey have more protein
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12
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*Source: USDA National Nutrient Database for Standard Reference, Release 22 Update: 2010
Turkify is a trademark of Cargill Meat Solutions Corporation.
FOR MORE EXCITING WAYS TO TURKIFY™ YOUR MEALS, VISIT TURKIFY.COM.
DELIGHT YOUR GUESTS WITH DELICIOUS, JUICY TURKEY BURGERSTHAT ALSO HAPPEN TO HAVE MORE PROTEIN THAN GROUND BEEF BURGERS.*
FOR TIPS AND RECIPES
*Source: USDA National Nutrient Database for Standard Reference, Release 22– Update: 2010, Ground Turkey contains more protein than 80/20 Ground Beef.
Turkify is a trademark of Cargill Meat Solutions Corporation.
FLY HIGHER.
SNACK BRIGHTER.
EDY’S® Fruit Bars are now called OUTSHINE® bars. Made with real fruit or fruit
juice, they can take any day to a better place. Don’t just snack. SNACK BRIGHTERTM
TM
All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.
PeachPRETTY
Turn juicy summer peaches into five amazing desserts.
AS A
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 151
WeekendCooking
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152 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
1½ cups granulated sugar
Juice of 1 lemon
4 peaches, peeled and cut into ¾-inch pieces
1 sleeve graham crackers (9 whole crackers)
½ cup chopped pecans
4 tablespoons unsalted butter, melted
4 pints vanilla ice cream
Cooking spray
2 10-to-12-ounce pound cakes
1½ cups cold heavy cream
3 tablespoons confectioners’ sugar
2 teaspoons vanilla extract
PEACH COBBLER ICE CREAM CAKE ACTIVE: 40 min l TOTAL: 1 hr 40 min (plus freezing) l SERVES: 12
1. Stir 1¼ cups granulated sugar, the lemon juice and peaches in a large
pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then
reduce the heat to low and cook until the peaches are tender, about
15 minutes. Remove ¾ cup peaches with a slotted spoon and refrigerate
for topping. Puree the remaining peaches and cooking liquid in a
blender; transfer to a bowl and freeze until very thick, about 1 hour.
2. Meanwhile, preheat the oven to 350 ̊and line a baking sheet with
foil. Coarsely crush the graham crackers and toss with the remaining
¼ cup granulated sugar, the pecans and butter on the prepared baking
sheet; spread into a thin layer. Bake 7 minutes, then stir and continue
baking until golden brown, 6 to 10 more minutes. Let cool and harden,
then crumble and set aside.
3. Assemble the cake: Let 2 pints ice cream soften at room temperature
until spreadable, about 10 minutes. Coat a 9-inch springform pan with
cooking spray and line the bottom and sides with plastic wrap, leaving
a 2-inch overhang. Spread the softened ice cream in the prepared pan,
then top evenly with the peach puree. Freeze until the puree is firm,
about 45 minutes.
4. Let the remaining 2 pints ice cream soften, 10 minutes, then spread
over the peach puree. Sprinkle with 1 cup of the pecan mixture and
press it into the ice cream. Cut the pound cakes lengthwise into
1½-inch-thick slices; arrange the slices in a single layer on top of the
ice cream, trimming as needed. Cover with plastic wrap and freeze until
firm, at least 6 hours or overnight.
5. Beat the heavy cream, confectioners’ sugar and vanilla in a bowl
with a mixer on medium speed until soft peaks form. Uncover the cake,
then invert onto a plate; remove the springform ring and the remaining
plastic wrap. Cover the top and sides with the whipped cream. Top with
the reserved peaches and remaining pecan mixture. Freeze until firm,
about 1 hour.
MON/MON 2011 ● FOOD NETWORK MAGAZINE 153MMMMONMMONMOMON/MON/MMOMOON/N////////MM //MMON/MM ///MMO ///N//MM /M NNM NN/NNN//MONMONMONONONNNMOONMONMM NN 2012001010111220012220000100 111111111 ●●●●●●●● FOOFOODFOODFOODFOOOOFOOOODFOOFOOFOOFOOOODOOODDDDDOOOOOOOOOOODDDDDDFOODOOFOOOOOOOODDDDDO DDDDFOOODDDOOOOOOOOODFOOOOOFOOOOOOOOOOOOOOO DDDDDDDDDDDD NENENNNNNNNENENENENETTTTTTTTEEENETTNEEEETTNNEEEETTTTTTNETETTETTNETTTTTNNETTTTETTN TTTTWWORKWORKWORWORWORKWORKORKORKWWWORKWORKWWOWOOOO KKWWWW MAGMAMAGMAGMAGMMAMAGMAGAGMAMMMAGMAGAGGMAGAZAAZIAZINIZINNNINININAZIAZAZINNNAZ NNAZINNZ NEEEEEEEEEEEEE 111111115555353535333533
FOR THE CRUST
3 cups all-purpose flour, plus more
for dusting
2 tablespoons sugar
¾ teaspoon salt
2 sticks cold unsalted butter, cut
into small pieces
FOR THE FILLING
4 pounds peaches, peeled and cut
into wedges
¾ cup plus 1 tablespoon sugar
¼ cup all-purpose flour
1 tablespoon fresh lemon juice
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
2 tablespoons unsalted butter, cut
into small pieces
COUNTRY PEACH PIE ACTIVE: 45 min l TOTAL: 3 hr 35 min (plus cooling) l SERVES: 8
1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse
until the mixture looks like coarse meal with pea-size bits of butter. Add ½ cup ice water and
pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic
wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
2. Make the filling: Toss the peaches in a bowl with ¾ cup sugar, the flour, lemon juice and spices.
3. Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a
12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding
it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into
a 12-inch round and cut it into ½-inch-wide strips. Lay half of the strips on the pie in one direction,
leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them
diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small
overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
4. Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with
the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
5. Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 .̊
Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 ̊and
continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely
with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.
WeekendCooking
154 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
HOT PEACHES AND CREAM ACTIVE: 15 min l TOTAL: 15 min l SERVES: 4
4 peaches
⅓ cup elderflower liqueur
(such as St. Germain) or
sweet dessert wine
1 tablespoon unsalted butter
2 tablespoons plus 2 teaspoons
demerara sugar
¼ cup mascarpone cheese or
sour cream
1. Preheat the broiler. Halve and pit the peaches, then lightly score the
cut sides of each peach a few times with a knife.
2. Combine the liqueur and butter in a medium ovenproof skillet over
medium heat; cook, stirring, until the butter melts and the liquid just
begins to simmer. Add the peaches, cut-side up, and cook until the
bottoms begin to soften, about 4 minutes. Sprinkle each peach half with
1 teaspoon sugar and transfer the skillet to the broiler. Broil until the
peaches brown in spots, about 3 minutes. Let cool slightly.
3. Divide the peaches among plates and drizzle with the syrup from the
skillet. Serve with the mascarpone.
WeekendCooking
©2012 Nestlé Waters North America Inc.
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
Born Better.®
156 FOOD NETWORK MAGAZINE ● MON/MON 2011151515151151 6666 6 666 FOODFOODFOODOFOODFOODOFOFOOOD NETNNNETETETETWORKWORKWOORKWO MAGMAGMAGAZINAAZINAZINIZIZIZINNZ EE ●●●●●● MON/MON/OMON/MONMONON 201201111156 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
FOR THE CRUST
½ cup sliced almonds
¾ cup all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
6 tablespoons cold unsalted butter,
cut into small pieces
FOR THE GLAZE
1 peach, diced
½ cup granulated sugar
2 wide strips lemon zest
1 teaspoon fresh lemon juice
FOR THE FILLING AND TOPPING
½ cup ricotta cheese
1 8-ounce package cream cheese,
at room temperature
¼ cup confectioners’ sugar
Pinch of freshly grated nutmeg
2 firm peaches, thinly sliced
½ cup raspberries
PEACH MELBA TART ACTIVE: 40 min l TOTAL: 1 hr 40 min (plus cooling) l SERVES: 6 to 8
1. Make the crust: Preheat the oven to 375 .̊ Spread the almonds on a baking sheet and bake until
slightly golden, about 5 minutes. Transfer to a bowl and let cool completely.
2. Combine the flour, ⅓ cup of the toasted almonds, the granulated sugar and salt in a food
processor and pulse until finely ground. Add the butter and pulse until the mixture looks like coarse
meal. Add 2 tablespoons ice water and pulse until the dough just comes together. Turn out the
dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly
firm, about 15 minutes. Unwrap the dough and press evenly into the bottom and up the sides of a
9-inch tart pan with a removable bottom. Freeze until firm, about 10 minutes.
3. Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried
beans. Bake until the edge of the crust is slightly golden, about 20 minutes. Remove the foil
and weights and continue baking until the crust is golden brown all over, 15 to 20 more minutes.
Transfer to a rack to cool completely.
4. Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and
1 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the peach is
soft and the glaze is thickened, about 10 minutes. Remove the lemon zest; let the glaze cool.
5. Make the filling: Mix the ricotta, cream cheese, confectioners’ sugar and nutmeg in a bowl with
a mixer until smooth; spread evenly in the crust. Arrange the sliced peaches on top of the filling in
concentric circles. Brush with all but about 1 tablespoon of the glaze. Gently toss the raspberries
with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds.
Serve immediately or cover and refrigerate up to 4 hours.
WeekendCooking
158 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
FOR THE PASTRY CREAM
2 cups whole milk
⅔ cup granulated sugar
Pinch of salt
5 large egg yolks
⅓ cup cornstarch
½ vanilla bean, split lengthwise, seeds
scraped out and reserved
FOR THE PEACHES
4 peaches, cut into thin wedges
¼ cup granulated sugar
1 tablespoon fresh lemon juice
½ vanilla bean, split lengthwise, seeds
scraped out and reserved
FOR THE PUFF PASTRY
Cooking spray
2 sheets frozen puff pastry (one 17-ounce
package), thawed
All-purpose flour, for dusting
Confectioners’ sugar, for dusting
1. Make the pastry cream: Whisk ½ cup milk, ⅓ cup granulated sugar, the salt, egg yolks
and cornstarch in a medium bowl. Combine the remaining 1½ cups milk and ⅓ cup
granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low
simmer over medium heat. Slowly pour the hot milk mixture into the bowl with the yolk
mixture, whisking constantly. Return to the pan and bring to a simmer, whisking; cook,
whisking, until thickened, 1 more minute. Transfer to a bowl and remove the vanilla pod. Lay
plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.
2. Meanwhile, roast the peaches: Preheat the oven to 400 .̊ Combine the peaches,
granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to
coat. Transfer to a rimmed baking sheet and spread in a single layer. Roast, tossing once,
until tender and glossy, about 30 minutes. Let cool.
3. Cook the puff pastry: Coat a baking sheet with cooking spray. Unroll the puff pastry
sheets on a generously floured surface and arrange them so they overlap by about
2 inches to make 1 large piece of pastry. Lightly flour a rolling pin and roll out the dough
into a 17-by-12-inch rectangle. Carefully transfer the dough to the prepared baking sheet
and prick all over with a fork. Bake, pricking it again halfway through, until golden and
crisp, 25 to 35 minutes. Let cool completely on the baking sheet, then transfer to a cutting
board and cut crosswise into 3 equal pieces.
4. Assemble the napoleon: Lay 1 piece of puff pastry on a platter. Spread with half of the
pastry cream, then top with half of the roasted peaches. Repeat with another piece of
puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for
topping. Top with the remaining piece of puff pastry and dust with confectioners’ sugar.
Top with the reserved peaches. Slice with a serrated knife.
WeekendCooking
ROASTED PEACH NAPOLEON ACTIVE: 50 min l TOTAL: 2 hr l SERVES: 6 to 8
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Party TimePHOTOGRAPH BY KANG KIM
Make ice pops in bags. Then, plan your July 4 menu and
get 50 ideas for fresh corn.
Totally TubularAmericans have been squeezing ice pops out of plastic tubes since Fla-Vor-Ice was invented more than 40 years ago. But we had to wait a while to make them ourselves: For years the sleeves have been tricky to find outside the Philippines, where homemade push-up pops are super popular. Now you can get the bags stateside, thanks to an ice-pop fan who recently started importing them. Fill with any fruit juice, tie the top and freeze. $10 for 100; icecandybags.comF
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JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 163
164 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Catch The Pioneer
Woman, Saturdays at
10 a.m. ET.
MONTH 2012 ● FOOD NETWORK MAGAZINE 165MONTMONTMONTMOMOMONTMOMONTMONTONMONTMONONTONTONTTTNTMONTMMONTMOONTMONTONTTONTTOOONONTNTONTTTTNNNTTNTNTTNTNTTNONNNONONTNTTNTNTTTMMMONTONNNNNNTTNTNTNTTTONTMOONNNNTNTNTTTTMOOONNNNNNTNTTNTTTTTTONNNTTOOOONNNNNNTNNNTONTONNNNNNTTTONNNNN HHHHHHHHHHHHHHHHHHHHHHHHHHH 20201201200111110111222222222222222222222222222222222222222 ●●●●●●●●●●●●●●●●●●●●●●●● FFFFFFOOOOOOOOFOFOODFOODODOODFFFFFOOOOOOFFOOOFO DFFFOOFFFFOFFFFFOFFFFFFFFFFFFFFFFFFFFFFFFFFF NENNNEEENEEEETTTTTTTNNNNENEEEEEETETNETTETTTNNEEEEEENETTEEEEEETTNNEEETETEEETTNNNEEEEEEETTNNEETETETETTNNNNNEEEETNNNNNNNNNNNENNNEE WWWWWWWWWWWWORKWORKWORKORKWWWWWWWWWORWWWWWWWWWWORKWWWWWWWORKWWWWWORKWWWWWW KWWWWWW KKKWORKWWWWWWWWWWWWWWWWWW MMMAGMMMAGMAGMMMMMAMAGAAGAGAGAGAAGAGAGGGGGGGMAGMMMMMMMAAAGAAAGGGGGGGGGMMMMMAAGAGGGGGMAGMMMMMMMMMAGAAGGGGGGMAGMMMMAMMMAAAGGGMMMMAMAMMMAAGAGGGMMMMMMMMAMAGAGGGGMMMMAGAMAGGGMAGGMMM GGMMMMMMAGGMAGMMMMM GGMMMMMMAGGMM GAAAAAAZINAZINAZINAAZINAAAAAZINAZINEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE 1111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111166666666565656566666665666665666666665665655
The problem with living on a sprawling ranch is that, come cookout time, there’s always room for one more—or, in the case of Ree Drummond, a couple hundred more. The Pioneer Woman host
throws a Fourth of July bash at her Oklahoma cattle ranch every year, and she often ends up cooking for 200 of her closest friends, along with her husband, Ladd, and their kids, Alex, Paige,
Bryce and Todd. (You can watch the party unfold on her show on June 29.) She started the tradition more than 10 years ago with a few relatives, but one Sunday she accidentally
took the party to the next level. “We stood up in church and announced, ‘We’re having this Fourth of July thing, if anyone wants to come,’ and the whole church
came!” Ree says. “And they brought friends!” Since then she has learned that the best way to serve a Fourth of July crowd is to give them a little
freedom and independence, in the form of a DIY burger bar with tons of toppings. “I love the fixin’s,” she says. “I’ll
literally add eight toppings to my burger and eat it with a fork and knife.”
AMERICAN Cookout
Ree Drummond celebrates the Fourth of July with lots of food—and plenty of friends.
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1. Preheat a grill to medium high and oil the grates. Place the ground beef in a medium mixing
bowl. Add 1½ teaspoons salt and ¾ teaspoon pepper. Add a few dashes of Tabasco sauce,
then with your hands, mix the meat and seasoning well.
2. Form the meat into six 1-inch-thick patties and place on the grill. Cover and cook 3 minutes, then
rotate, leaving them on the same side, and cook 3 more minutes. Flip and repeat on the other side.
3. Meanwhile, slice the rolls in half and spread each cut side with ½ tablespoon butter. Grill the
rolls, cut-side down, until lightly toasted. Build the burgers with assorted toppings.
Vegetable oil, for the grill3 pounds 80% lean ground beefKosher salt and freshly ground pepperTabasco sauce, to taste6 kaiser rolls6 tablespoons unsalted butter, softenedAssorted toppings, for serving (right)
GRILLED BURGERS ACTIVE: 25 min l TOTAL: 25 min l SERVES: 6
166 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
SAUTÉED MUSHROOMSMelt 2 tablespoons butter
in a large skillet over medium-
high heat; add 1 pound sliced
mushrooms, season with
salt and pepper and cook
2 minutes. Add 2 to
3 tablespoons broth or wine
and cook 6 to 8 more minutes.
BACONCook over medium-high
heat until crisp.
CARAMELIZED ONIONSMelt 4 tablespoons butter in
a skillet over low heat. Add
2 large sliced red onions and
3 to 4 tablespoons brown sugar.
Cook until caramelized, tossing
occasionally, about 20 minutes.
GUACAMOLEMash 3 avocados in a bowl
with a fork, leaving them
chunky; season with salt. Add
a generous helping of pico de
gallo (left), then fold together.
Stir in the juice of ½ lime.
PICO DE GALLOFinely chop 5 plum
tomatoes, ½ large
onion, 3 jalapeño
peppers and
1 bunch cilantro.
Toss with the juice
of ½ lime, and salt
to taste. LETTUCE
BLUE CHEESE
SPICY MAYOMix mayonnaise with
Tabasco sauce to taste.
Kosher salt12 ounces mostaccioli or penne pasta½ cup mayonnaise¼ cup whole milk¼ cup white vinegar, plus more if neededFreshly ground pepper1½ teaspoons adobo sauce from a can
of chipotles (or 1 minced chipotle)1 10-ounce package grape tomatoes,
halved lengthwise½ pound smoked gouda cheese, cut
into small cubes24 fresh basil leaves, thinly sliced
1. Bring a large pot of salted water to a boil.
Add the pasta and cook as the label directs.
Drain and rinse under cold water until no longer
hot; set aside.
2. Make the dressing: Mix the mayonnaise, milk,
vinegar, ½ teaspoon salt, pepper to taste and
the adobo sauce in a small bowl.
3. In a large bowl, combine the pasta, dressing,
tomatoes and gouda. Taste for seasoning,
adding more salt and pepper if needed,
and even an extra teaspoon or 2 of vinegar,
if necessary. Stir in the basil at the end.
Refrigerate for a couple of hours before serving.
SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASILACTIVE: 20 min l TOTAL: 30 min (plus chilling) l SERVES: 6
168 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
RASPBERRY LEMONADEMAKES: about 2½ quarts
2 cups fresh lemon juice (from about
15 lemons)
1½ cups sugar
½ 10-ounce bag frozen raspberries
1. Put the lemon juice in a pitcher. Mix the
sugar and 1½ cups water to make a syrup,
stirring well until the sugar dissolves. Add the
sugar syrup to the lemon juice and top with
4 cups water. Taste to make sure it’s sweet
enough for you, then add the raspberries.
(Keep in mind that the raspberries are tart, so
be sure to sweeten enough!) Stir the lemonade,
then chill in the fridge.
2. Fill mason jars with ice cubes and top them
off with the lemonade.
170 FOOD NETWORK MAGAZINE ● MONTH 20121717177771717177717177171771171717111717770000000000000000000000000 FFOODFFFOOOOOODOODOOODODODFOFOOFOFOODOOOOOOOODOD NETNETNETNETNETN TETNETTENETTTNETTTTTTETTTTTTTWORKWWOWOWORKWORKWORKWOWOWOWORKORKWORKRWORKWORKWORKWORWORKWORKWORKRKWOOWORKRKOORWORORKWORKWORWORRRKKWORWORKRKKRRW RWORWWWWORKWWORWWOW MAMAMMMAMAGMAGMMAGMAGAGAMAGGMMAGMMAMAGAMAMAGMMAGMMMMAGAAMMM AAAZINAZINAZINZIAZINNINZINNZI EEE EE EE ●●●●●●●●●● MONTMOMONTMONTMONTNMONTMONMONMONTMONTTNTNNMONTNTONNTONTONTNTMONTNTTMOMONTTTMONTONTNTTONTMMOOMONTNTNTTONTMMONTTTONTMOOMONTNTMOMONTNNTMMOONTNTMMMOOOONNNTNTTNTMMOOONOO TNTMMOONNTTTOO TTTTHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH 2222201201201220010122222222
BLACKBERRY CHIP ICE CREAMACTIVE: 25 min l TOTAL: 55 min (plus freezing)
MAKES: about 1 quart
2 pints fresh blackberries
1¼ cups sugar
Juice of ½ lemon
1½ cups half-and-half
5 large egg yolks
1½ cups heavy cream
4 ounces semisweet chocolate
1. Combine the blackberries, ¼ cup sugar and
the lemon juice in a saucepan. Cook over low
heat until the blackberries are broken down and
syrupy, about 20 minutes.
2. Pour the mixture through a fine-mesh strainer
into a bowl, using a whisk or spoon to force as
much of the deep purple liquid through as you
can; set aside to cool. Discard the blackberry
pulp and seeds.
3. Heat the half-and-half and the remaining
1 cup sugar in a saucepan over medium-low heat.
Meanwhile, whisk the egg yolks in a bowl until
pale yellow and thick. Temper the egg yolks by
splashing in a very small amount of the warm
half-and-half mixture while whisking constantly.
Slowly pour the tempered yolks into the saucepan
with the half-and-half and cook over medium-low
heat, stirring constantly, until thick enough to
coat the back of a spoon, about 5 minutes.
4. Stir the heavy cream into the bowl with the
berry mixture, then pour in the egg mixture
and stir to combine. Churn in an ice cream maker
(in batches, if necessary) according to the
maker’s instructions.
5. Chop the chocolate into chunks and stir into
the ice cream. Transfer to a freezer-safe container
and freeze for several hours or overnight.
170 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Discover our
Brown Sugar Berry Dip at
DaisyBrand.com/berrydip
© 2
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1/3 fewer calories, 1/2 the fat,same great taste
172 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013172 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013171717111 22221717111 2222 FOODFOODFOODOOFOODFOODDDD NETNETNNETENETETEETWORKWORKWWORKRKKKRRW R MAGMAGMAGMAGMAGAAAGAZINAZINAZINAZZAA E E EEFOODFOODFOODOOFOFOODDDD NETNETETNETETEETWORKWORKORKRKKRRW R MAGMAGMAGMAGMAGAGAZINAZINZINAZZAA EEEE ●●●● JUJULYJULYLYLYYY/AUG/AUG/AUGAU/AUGAUGAUGUU/AUGUGUGU/ UG/ USTUSTUSTUSTUUSTJUJULYJULYLYYY/AUG/AUG/AUGU/AUGGUGU/AUGU/ U/ USTUSUSTUSTU T 20202012011120120013333333202001201112010013333333
Summer
Anne’sString Bean and
Potato Salad
A ’
Bobby’s Grilled
Sweet Potato and Scallion
Salad
B bb ’
Alex’s Baked Potato
Salad
Sunny’s Creamy Potato and Prosciutto
Salad
S ’
Robert’s Bacon-and-Egg
Potato Salad
R b t’
Potatoes
172 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
PHOTOGRAPHS BY ANNA WILLIAMS
Food Network chefs give us their spin on the ultimate
cookout side: potato salad.
MONTH 2013 ● FOOD NETWORK MAGAZINE 173
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1. Make the salad: Preheat the oven to 400 .̊ Brush a baking sheet with the olive oil
and arrange the prosciutto in a single layer. Bake until the fat is rendered and the
prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool
completely, then break into pieces and set aside.
2. Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt.
Bring to a boil, then reduce the heat to medium low and simmer until the potatoes
are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you
remove them from the water, and you don’t want a mushy potato salad!) Drain in a
colander, then place the colander over the now-empty pot, off the heat, to allow the
excess moisture to evaporate from the potatoes.
3. Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika,
mustard and vinegar. Taste and then season with salt and a few grinds of pepper.
4. Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at
least 1 hour. Sprinkle the crispy prosciutto on top before serving.
FOR THE SALAD
1 tablespoon extra-virgin olive oil
4 ounces sliced prosciutto
2 pounds baby tricolor or red bliss
potatoes, quartered
Kosher salt
FOR THE DRESSING
1 cup mayonnaise
2 scallions, finely chopped
1 teaspoon sugar
½ teaspoon sweet paprika
¼ cup stone-ground mustard
2 teaspoons apple cider vinegar
Kosher salt and freshly ground pepper
SUNNY ANDERSON’S CREAMY POTATO AND PROSCIUTTO SALADACTIVE: 20 min l TOTAL: 35 min (plus chilling) l SERVES: 4 to 6
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 173
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BOBBY FLAY’S GRILLED SWEET POTATO AND SCALLION SALADACTIVE: 30 min l TOTAL: 1 hr l SERVES: 8
1. Preheat the oven to 375 .̊ Bake the
potatoes until they can be just pierced
with a knife, about 45 minutes. Cut into
large chunks.
2. Preheat a grill to high. Brush the potatoes
and scallions with ⅓ cup olive oil and
arrange on the grill. Grill the potatoes until
just tender, about 5 minutes per side. Grill
the scallions until softened and marked,
about 1 minute per side. Remove the scallions
and potatoes from the grill; cut the scallions
into small pieces.
3. In a large bowl, whisk the remaining
⅓ cup olive oil, the mustard, vinegars and
honey; season with salt and pepper. Add the
potatoes, scallions and parsley and toss until
the potatoes are well coated.
4 large sweet potatoes
8 scallions
⅔ cup extra-virgin olive oil
2 teaspoons dijon mustard
2 tablespoons apple cider
vinegar
1 tablespoon balsamic vinegar
1 teaspoon honey
Kosh er salt and freshly ground
pepper
¼ cup roughly chopped fresh
parsley
174 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
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ALEX GUARNASCHELLI’S BAKED POTATO SALADACTIVE: 30 min l TOTAL: 1 hr 10 min l SERVES: 4 to 6
2 pounds small Yukon gold potatoes
1 bunch parsley, about 1 inch of stems
still attached, roughly chopped
with scissors
1 bunch basil, about 1 inch of stems still
attached, roughly chopped with scissors
Kosher salt and freshly ground white pepper
⅓ cup extra-virgin olive oil
Pinch of sugar
4 to 6 tablespoons red wine vinegar
2 shallots, sliced into ¼-inch-thick rounds
2 tablespoons smooth dijon mustard
1 tablespoon capers, plus 1 teaspoon
brine from the jar
4 to 6 gherkins, finely chopped, plus
1 tablespoon brine from the jar
1. Preheat the oven to 350 .̊ Arrange the
potatoes in a single layer in a baking dish and
put in the center of the oven. Bake until the
potatoes are tender and can be pierced with
the tip of a knife, about 50 minutes.
2. Meanwhile, combine the parsley and basil in
a food processor or blender. Season with
salt and white pepper, add 2 tablespoons
water and blend. With the motor running, pour
the olive oil through the top in a slow, steady
stream. Add the sugar and taste for seasoning.
Pulse to combine and set aside. (This doesn’t
need to be a smooth puree: It should be a little
rustic and chunky.)
3. In a large bowl, combine the vinegar,
shallots, mustard, capers and brine, and the
gherkins and brine. Add half of the
parsley-basil puree and toss. Taste
for seasoning.
4. When the potatoes are done, remove them
from the oven and let cool for a few minutes.
Peel half of the potatoes (some skin adds a
nice flavor to the salad). Cut any big potatoes
into quarters and cut the rest in half. Put the
potatoes in the bowl with the dressing; season
lightly with salt and pepper and gently toss.
Serve at room temperature with the remaining
herb puree on the side.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 175
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2 pounds small red-skinned potatoes,
quartered
1 pound bacon, chopped
2 large eggs
2 tablespoons red wine vinegar
¾ cup mayonnaise
3 tablespoons whole-grain mustard
6 scallions, finely chopped
1 medium red onion, diced
1 tablespoon sugar
Kosher salt and freshly ground pepper
176 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
3. Drain the potatoes (do not rinse), transfer
to a baking sheet and let cool 6 to 8 minutes.
In a small bowl, combine the vinegar,
mayonnaise, mustard, scallions, red onion,
sugar, and salt and pepper to taste. Transfer
the potatoes to a large bowl and add the bacon
and hard-cooked eggs; fold in the mayonnaise
mixture. Serve at room temperature.
ROBERT IRVINE’S BACON-AND-EGG POTATO SALAD ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 to 6
1. Put the potatoes in a medium saucepan
and cover with cold water. Bring to a boil, then
reduce the heat to medium and cook until fork-
tender, about 15 minutes. Meanwhile, sauté
the bacon in a skillet over low heat until crispy,
about 12 minutes. Drain on paper towels.
2. Put the eggs in a small saucepan and cover
with cold water. Bring to a boil, then remove
from the heat, cover and let stand 6 minutes.
Drain and run under cold water to cool; peel
and chop.
THE PACKAGE SAYS ‘LEAN’.THE TASTE SAYS ‘BALL PARK’.
WELL DONE, AMERICA.
BALL PARKSO AMERICAN YOU CAN TASTE IT
© 2013 T
he Hillshire B
rands C
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ANNE BURRELL’S STRING BEAN AND POTATO SALADACTIVE: 30 min l TOTAL: 40 min l SERVES: 6 to 8
2 pounds red bliss potatoes
2 cloves garlic
Kosher salt
¼ to ⅓ cup sherry vinegar
¼ to ⅓ cup extra-virgin olive oil
½ pound haricots verts, stem ends
removed
½ cup pitted and slivered gaeta or
kalamata olives
½ bunch fresh oregano, leaves finely
chopped
3 scallions, thinly sliced on the bias
Pinch of red pepper flakes
1. Put the potatoes and garlic in a pot and
cover with well-salted water. Bring to a boil
over medium heat and cook until the potatoes
are fork-tender, about 20 minutes; drain.
When they are cool enough to handle but still
hot, carefully cut the potatoes in half (try not
to pull off the skins) and transfer to a large
bowl. Finely chop the garlic and add it to
the potatoes along with 2 tablespoons each
vinegar and olive oil; season with salt. (It is
important to do this while the potatoes are
still warm so they absorb the vinegar and oil
and are seasoned all the way through.)
2. Meanwhile, bring another pot of well-salted
water to a boil over medium heat. Set up a
bowl of ice water and season it generously
with salt. Add the haricots verts to the boiling
water and cook until tender, 5 to 6 minutes
(bite a bean to be sure they are properly
cooked); drain and immediately put in the ice
water to “shock” them, or stop the cooking.
When they are cold, drain the haricots verts
and let them dry a little. Cut them in half.
3. Add the haricots verts, olives, oregano,
scallions and red pepper flakes to the bowl
with the potatoes. Stir to combine well; taste
and adjust the seasoning. Add the remaining
oil and vinegar, if needed. This salad is good
now, but it will be even better if you let it sit
for at least 1 hour at room temperature.
178 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
SEE MORE WAYS TO FETAAT ATHENOS.COM
FETA & WAT E R M E L O N
YIAYIA’S WAY
Organize arranged marriage for daughter
Crumble Athenos Feta over watermelon in bowl
If daughter resists,call priest
Sprinkle cucumberand mint over salad
Exorcise demonfrom daughter
Enjoy feta andwatermelon salad
180 FOOD NETWORK MAGAZINE ● MONTH 201218181818181818888181818881818181818118188818818181818188188888811188888181181818188888881811818888188888181811888888111888888188888818888881188888181881188188881881188188881888811880000 000000000 000000000000 0000000000000000000 000000 FOODFOODFOOFOOFOOFOODFOODFOODOFOFOODFOODOFOODFOODFOODFOOOOOODOO DO NETNETNETNETNETTTTTTTNEETTNETEETEETNETETTNNNETTTTNETETNETNETNNEETTNETTN TNN TTNNNN TNN TTNN TNNN TNNETTTTNNEEETNNEETWOWOOWOWOWOROORKORORKWORKORKWOWOWWORKO KWWORWOOOWORKWOOWOWOOOOWOWWOOOOOOOWOOWOROR MMAMAMMAAGAGGGGAGGMAAGGAAGAGAGGAGGMMAGMAAGAGAAGGMAAAGAAGAGGGGGMMAGAGAGGAGGMAAGAGGGGAGGGAGMAGGMAGAAAGGGGGAAGAGGGGAGGGGGGMMAAGGGGM GGAGGGGMAGGGGAGGGA AZAZAZIAZIAZINZINNAZAZINAAAAAAAAAAAA EEE ●● MOMONMOONTONTONTONTONTONTNONON HHHHHHHH 201201201222 222
Spanish CornS i h C
No.11
180 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Ways50Fully loaded cobs, easy salads, corn ice cream…find dozens of new ideas.PHOTOGRAPHS BY
JENNIFER CAUSEY
Fresh Corn
MONTH 2012 ● FOOD NETWORK MAGAZINE 181ONTONTONTMONTMOMONMOMONTMONTMONTONTONTONTONTTMMONTTNTMMMONMOOONNNTONTMMM NTMM NMOMOMOM NMM N HHHHHHHHHHHHHHHHHHHHHHHH 2012012020120120101201201201201001002002020 2222222222222222 ●●●●●●●●●●● FOODFOODFOODFOODFOODFOODOOOOOOOOOODFOODDFOODOODFOODODOOOODFOODFOODOODOOOODFOO NETNETNETNETNETNNNETNETNETNETNETTNNETNETNENETNETNETENETNETN TN WORKWORKWORKWORKWORKWORKWORKWORKWORKOWORKWORKWORRWORKRRRRKWORKWORKWOOORKWORRKRWORWOORKWORKKWORKWW KK MAGMAGMAGMAGAGMAGAGMAGMAGAGAGMAGMMMAGAGMMAAGMAGAGAGAGGGGMMMMAGGAM G ZINAZIAZAZINAAZAZINAZIAZINAZINAZINZINZINZINNINAZIZINAZIZINNZINAZININAAZZ NNNNZZINAZIAZIAZ NAAAAZIINNNAAA NNNEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE 1111111111111111188888818181818181888181818888
Corn CrostiniC C ti i
No.31
Cover recipes inside! See Nos. 5, 7
and 11.
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PHOTOGRAPHS BY JENNIFER CAUSEY
Ways50
No.8
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE
7. Buffalo Corn Whisk
6 tablespoons melted butter
and 3 tablespoons Buffalo wing
sauce; brush on cooked ears of
corn. Sprinkle with crumbled blue
cheese, celery salt and chopped
scallions.
8. Jerk-Salted Corn Mix
½ teaspoon each allspice, nutmeg
and minced garlic, 2 teaspoons
each red pepper flakes, minced
scallions and minced thyme, a
pinch each of cloves and cinnamon,
and 2 tablespoons kosher salt.
Sprinkle on cooked ears of corn.
9. Lemon-Pepper Corn Mix
¼ cup kosher salt, 2 teaspoons
pepper and the zest of 1 lemon.
Sprinkle on cooked ears of corn.
10. Mexican Corn Brush grilled
ears of corn with mayonnaise;
sprinkle with cotija cheese,
cayenne pepper and lime juice.
11. Spanish Corn Mix
3 tablespoons mayonnaise and
1 grated garlic clove. Brush on
grilled ears of corn, then sprinkle
with grated manchego and
smoked paprika.
12. Parmesan Corn Mix ¼ cup
grated parmesan, 2 tablespoons
olive oil, 2 grated garlic cloves,
½ teaspoon kosher salt and
¼ teaspoon each chopped oregano
and pepper. Brush on raw ears of
corn. Roast at 425 ̊until golden.
13. Beer-Boiled Corn Bring two
12-ounce bottles amber beer,
2 cups water, 2 tablespoons
Old Bay Seasoning and some
salt to a boil in a large pot. Add
raw ears of corn and boil until
tender, about 4 minutes.
Fresh Corn 50 Ways
1. Maple-Chipotle Corn Puree 1 stick softened butter,
2 tablespoons maple syrup and
1 tablespoon sauce from a can
of chipotles in adobo. Spread
on cooked ears of corn.
2. Sweet Curry Corn Puree
1 stick softened butter with
3 tablespoons mango chutney
and 2 teaspoons roasted curry
powder. Spread on cooked ears
of corn.
3. Dill-Caper Corn Mix 1 stick
softened butter with ¼ cup
chopped dill, 2 tablespoons capers
and the zest and juice of 1 lemon.
Spread on cooked ears of corn.
4. Anchovy Corn Mix 1 stick
softened butter with 2 teaspoons
anchovy paste. Toast ½ cup panko
breadcrumbs in 2 tablespoons
of the anchovy butter in a skillet.
Spread the remaining anchovy
butter on cooked ears of corn, then
roll in the toasted panko.
5. Bacon-Wrapped Corn Wrap
raw ears of corn with 2 pieces
bacon each; wrap individually in
foil. Grill over medium-high heat,
turning once, 15 minutes.
How to Cook Corn:■ Boil: Bring a large pot of salted water to a boil; add husked corn and cook until tender, about 4 minutes.
■ Grill: Brush husked corn with oil; grill over high heat, turning, until lightly charred, 8 to 10 minutes.
1 ear=½ cup kernels
No.
6Corn with Herb Oil
Warm ¹⁄³ cup olive oil over
low heat. Stir in ½ cup
chopped mixed fresh
herbs. Drizzle over cooked ears of corn.
8. J½ t
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FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
21. Corn Gazpacho Make Corn
and Tomato Salad (No. 20); puree
with ½ chopped red bell pepper
and 1 cup tomato juice. Chill.
22. Corn-Bean Salsa Toss 2 cups
cooked corn kernels, a 15-ounce
can black beans (drained and
rinsed), 1 diced mango, ½ diced
red onion, 2 tablespoons each
lime juice and olive oil and ¼ cup
chopped cilantro.
23. Corn-Edamame Salad
Toss 2 cups each cooked corn
kernels and cooked shelled
edamame with 2 tablespoons
each vegetable oil, rice vinegar
and chopped scallions, a pinch of
red pepper flakes, 2 teaspoons soy
sauce and 1 teaspoon each grated
ginger and sesame oil.
24. Corn and Bacon Pancakes
Mix 1 cup cooked corn kernels and
½ cup crumbled cooked bacon into
2 cups pancake batter; cook by
¼ cupfuls in a hot buttered skillet.
25. Corn Ice Cream Bring
2 cups each raw corn kernels and
half-and-half to a simmer; season
with salt and cook 5 minutes. Cool
slightly. Puree with 1 cup sweetened
condensed milk; chill. Churn in an ice
cream maker, then freeze until firm.
26. Corn-Bacon Syrup Cook
½ cup diced bacon in a skillet
until crisp. Remove, reserving
1 tablespoon fat. Add 1 cup raw
corn kernels and ½ teaspoon vanilla
to the skillet; cook 2 minutes.
Add 1 cup maple syrup and ½ cup
toasted walnuts and cook until
thickened, 5 minutes. Add the
bacon and a squeeze of lemon juice.
Serve on ice cream or pancakes.
Fresh Corn 50 Ways
14. Caesar Corn Mix 3 tablespoons
mayonnaise with 2 chopped
anchovies, 1 grated garlic clove,
2 teaspoons dijon mustard and
the juice of ½ lemon; brush on
grilled ears of corn. Sprinkle with
grated parmesan and toasted
panko breadcrumbs.
15. Corn in Marinara Sauté
6 sliced garlic cloves in olive oil,
1 minute. Add two 15-ounce cans
crushed tomatoes, 2 cups water,
2 sprigs basil and a pinch each of
red pepper flakes and salt; simmer
10 minutes. Add raw ears of corn
and cook 10 minutes. Sprinkle
with parmesan.
16. Cheddar Cornbread
Prepare an 8.5-ounce box of
cornbread mix as directed; stir
1 cup cooked corn kernels, ½ cup
shredded cheddar and ¼ cup
chopped chives into the batter
before baking.
17. Corn Succotash Melt
3 tablespoons butter in a skillet.
Sauté 1 chopped red bell pepper,
2 minutes. Add 2½ cups raw corn
kernels, 1 cup thawed frozen lima
beans, ¼ cup water, 2 teaspoons
chopped thyme, and salt and
pepper to taste. Cover; simmer
5 minutes. Stir in 2 sliced scallions.
18. Southwestern Succotash
Make Corn Succotash (No. 17),
swapping 1 chopped poblano
chile for the bell pepper. Stir in
2 tablespoons chopped cilantro
and a squeeze of lime juice.
19. Italian Succotash Make
Corn Succotash (No. 17), adding
1 cup diced zucchini with the corn.
Top with chopped basil.
No.
20 Corn and Tomato Salad
Toss 2 cups cooked
corn kernels with 1 pint
halved cherry tomatoes,
2 diced Persian
cucumbers, the juice of
2 limes, ¼ cup chopped
cilantro, 2 tablespoons
olive oil, 1 chopped
seeded jalapeño, and salt to taste.
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE
34. Cold Corn Soup Cut the
kernels from 4 raw ears of corn;
reserve the cobs. Sauté 2 chopped
leeks in olive oil in a pot, 5 minutes.
Add the corn and cobs, 1 chopped
peeled potato and 8 cups water;
simmer 30 minutes. Discard the
cobs. Puree, strain and season with
salt and pepper; chill.
35. Corn Egg Drop Soup Cook
1½ cups raw corn kernels in
4 cups simmering chicken broth,
5 minutes. Mix 4 teaspoons each
cornstarch and water; whisk into
the broth and bring to a boil. Slowly
pour in 2 beaten eggs; simmer
1 minute. Season with salt and
pepper. Top with sliced scallions.
36. Corn Chowder Cook
2 chopped leeks, 1 chopped red
bell pepper and 1 tablespoon fresh
thyme in butter in a saucepan,
3 minutes. Add 2 quarts chicken
broth, 3 cups raw corn kernels,
1 pound diced potatoes and ½ cup
heavy cream. Simmer until the
potatoes are tender, 15 minutes.
Stir in some chopped parsley.
37. Savory Corn Custard Puree
2 cups raw corn kernels, 1 cup
chicken broth, 1 teaspoon each
kosher salt and soy sauce and a
pinch of sugar. Mix with 4 beaten
eggs. Strain into four 4-ounce
ramekins. Cook in a steamer basket
set over simmering water, covered,
10 minutes. Top with sliced scallions.
38. Cheesy Corn Toast
Brush frozen Texas toast with
mayonnaise; top with shredded
cheddar, sliced tomatoes and raw
corn kernels. Season with salt and
pepper. Bake at 400 ̊until the
cheese melts, 8 minutes.
Fresh Corn 50 Ways
No.
33
27. Corn Pasta Salad Mix ⅓ cup
each mayonnaise, sour cream and
diced pickles with 2 tablespoons
each chopped parsley and chives.
Stir in 12 ounces cooked macaroni
and 1 cup each diced celery and
cooked corn kernels. Add salt and
cayenne pepper to taste.
28. Corn Quesadillas Cook
1 cup raw corn kernels, 1 diced
zucchini, ½ diced red onion and
½ teaspoon ground cumin in olive
oil until soft. Spread on 4 small
tortillas; top with shredded cheddar
and fold in half. Cook in a hot oiled
skillet, 2 minutes per side.
29. Corn Stir-Fry Cook 2 teaspoons
grated ginger in 2 teaspoons
vegetable oil in a skillet over high
heat, 1 minute. Add 1 cup raw
corn kernels, 2 cups frozen stir-fry
vegetables, 2 teaspoons soy sauce
and 1 tablespoon water; cook
2 minutes. Drizzle with sesame oil.
30. Shrimp-Corn Stir-Fry Make
Corn Stir-Fry (No. 29), adding
8 ounces small shrimp (peeled and
deveined) before the vegetables;
cook until pink, 2 minutes.
31. Corn Crostini Toss 1 cup
cooked corn kernels with 1 cup each
diced tomato and fresh mozzarella,
¼ cup chopped basil and
2 tablespoons each white wine
vinegar and olive oil. Spoon onto
toasted baguette slices.
32. Chile-Corn Vinaigrette Puree ½ cup cooked corn kernels
with 2 tablespoons water and
1 teaspoon each sherry vinegar
and brine from a jar of Peppadew
peppers. Whisk in 3 tablespoons
vegetable oil.
Corn FrittataMix 8 beaten
eggs with ½ teaspoon kosher salt,
1 cup cooked corn kernels,
3 chopped scallions and 1 cup grated
cheddar. Pour into an oiled 8-inch ovenproof
skillet. Cook over medium
heat, 5 minutes,
then bake at 400̊ until
set, 15 more minutes.
No.48
Fresh Corn 50 Ways
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE
39. Corn Waffles Whisk 1 cup
self-rising flour, ½ cup cornmeal,
1 egg, 1 tablespoon vegetable oil,
1 cup raw corn kernels, a pinch
of salt and ¾ cup milk. Cook in a
waffle maker until golden.
40. Corn Blini Make the
batter for Corn Waffles (No. 39)
using 3 tablespoons oil and
1 cup milk. Cook mini pancakes
in a hot buttered skillet. Top
with crème fraîche and chopped
mixed herbs.
41. Mexican Blini Make the
batter for Corn Waffles (No. 39)
using 3 tablespoons oil and
1 cup milk. Cook mini pancakes
in a hot buttered skillet. Top with
salsa, guacamole and sour cream.
42. Corn Pasta Cook 8 ounces
pappardelle; reserve 1 cup cooking
water, then drain. Cook ½ cup
diced pancetta in 2 tablespoons
olive oil until crisp. Add 1 cup each
raw corn kernels and chopped
scallions, and 2 cups halved cherry
tomatoes; cook, stirring, until
tender. Add the pasta water and
bring to a simmer; stir in the pasta.
Top with basil and parmesan.
43. Corn Baked Potatoes Bake
potatoes at 400 ,̊ 1 hour. Puree
½ cup cooked corn kernels with
6 tablespoons softened butter.
Stir in 2 more tablespoons butter,
1 tablespoon cream and 1 teaspoon
kosher salt. Serve on the potatoes.
44. Hush Puppies Whisk ¼ cup
flour, ¾ cup cornmeal, 1 cup raw
corn kernels and ¾ teaspoon each
kosher salt and baking powder; stir
in ¾ cup milk. Fry spoonfuls of batter
in 350 ̊vegetable oil, 3 minutes.
Mozzarella Corn Fritters
Make Hush Puppies
(No. 44) with just ½ cup
corn kernels; add ½ cup
finely diced mozzarella
and a pinch of dried oregano to the batter
before frying.
No.
45
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NNo.
46. Creamed Corn Cook 3 cups
raw corn kernels and 1 tablespoon
flour in 2 tablespoons butter,
5 minutes. Whisk in 1 cup milk
and ¼ cup cream cheese; simmer
until thickened, 15 minutes.
Stir in chopped chives, salt and
pepper to taste.
47. Light Creamed Corn Cut
the kernels off 6 raw ears of corn.
Scrape the cobs with the back of
a knife to extract the milk; puree
the milk with half of the kernels and
1 cup water. Cook the remaining
kernels and ½ chopped onion in
2 tablespoons butter until soft. Add
the puree, and salt and pepper to
taste. Simmer, stirring, 10 minutes.
48. Corn Pizza Stretch refrigerated
pizza dough into a large rectangle
on parchment; brush with olive
oil. Top with minced garlic, sliced
mozzarella, raw corn kernels and
grated parmesan; drizzle with olive
oil and season with salt. Bake at
475 ,̊ 10 minutes. Top with basil.
49. Corn Risotto Cook 1 cup each
raw corn kernels and chopped onion
in 2 tablespoons butter until soft.
Add 1 cup each arborio rice and
white wine; simmer until the wine
is absorbed. Add 3 cups hot broth,
stirring, until absorbed. Add 3 more
cups broth and cook, stirring, until
tender, 10 minutes. Stir in ¼ cup
parmesan. Season with salt.
50. Corn Relish Chop 1 cup
cooked corn kernels, 1 each red and
green bell pepper, 1 stalk celery
and 3 scallions in a food processor.
Toss with 3 tablespoons cider
vinegar, 1 tablespoon each olive oil
and brown sugar, and ¾ teaspoon
each celery seeds and kosher salt.
ADVERTISEMENT
Dawn Jackson Blatner, RD, CSSD, LDN, is a Chicago-based registered dietitian and a certifi ed
specialist in sports dietetics. She is the author of The Flexitarian Diet, a nutrition consultant to
the Chicago Cubs and a blogger for The Huffi ngton Post.
DAWN’S 3 RULES FORSUMMER ENTERTAINING
1 Cook ahead: The bottom line is, I don’t want to be stuck in the kitchen. I want to be able to enjoy
my own party.
2 Create a healthy variety: I off er nutritious foods with diff erent tastes and textures so there is
something to please anyone’s palate.
3 Stick to fi nger foods: It defi nitely supports more of a mingling type of atmosphere, which I love.
To fi nd delicious recipes and watch videos featuring
Grapes from California, visit FoodNetwork.com/Grapes.
FRESH THOUGHTS
Summer offers so many different ways
to enjoy good food. Dawn makes every
summer occasion all the more savory
and special by taking advantage of
what’s currently in season. “In the
summer, we like things that are refreshing and
cold. So I turn to fresh seasonal produce—one
of my favorites being Grapes from California.”
Here, Dawn shares her simple tips for creating
delicious, nutritious and refreshing options for
any summer occasion.
Summer EntertainingHosting parties in her backyard is one of the things
Dawn loves most about summer. And she always
makes sure she plans a healthy, delicious menu
using what she calls her ABCD checklist. “It’s the
perfect equation for summer entertaining. The
A stands for antipasti. My biggest crowd pleasers
are marinated vegetables, cheese, nuts, crackers
and pickled grapes. The B stands for balance. My
checklist includes a grain dish, a protein dish and
a vegetable dish. The C stands for cocktail. Every
really awesome event I’ve thrown has a signature
cocktail—and mocktail, of course. The D stands for
desserts. My desserts are always fruit-based. I top
fresh or grilled fruit with something special such as
whipped cream or drizzled dark chocolate.”
Road TripsWhether getting away to the beach for the day or
hitting the road for vacation, Dawn proves it’s easy
to take good food with you. “Pack something in
advance so you don’t have to be a victim of roadside
food. Store a little cooler in the backseat of your
car and use frozen water bottles to keep everything
cold.” Dawn’s favorite snack to bring on a road trip:
trail mix. “I make mine with roasted edamame,
nuts, seeds, dark chocolate chips and fresh grapes.”
Everyday MealsFor the times in between special events and
getaways, everyone needs a plan to keep meals
interesting, healthy and refreshing. Dawn chooses
one seasonal ingredient to transform the recipes
she relies on most for breakfast, lunch and dinner.
“Even with your most basic recipes, adding one
choice ingredient can elevate the taste, nutrition
and beauty of the dish. I love to use Grapes
from California. They’re versatile and easy
to add to just about any sweet or savory
recipe. I love them in everyday basics
such as smoothies, wraps and salads.”
SCAN THIS CODE TO GET GREAT RECIPES
WITH GRAPES.
Grapes from California can add an unexpected burst of sweet, juicy flavor to your summer favorites. Grab a bunch today.
Red,
MONTH 2013 ● FOOD NETWORK MAGAZINE 185MONTOMONTMONTMONTONMONTMONTMONTONTTTTH 2HH 20H 2002H 202H 20000H 20H 20H 2000H 20020H 2 20020H 20000H 220001313131133133311331131311131111333113 ●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●● FFFFFOODFOODOFOFOOOOFOOOOFOOOFOODOODFOODFOODDFFFOOOOOOFOOODFOODDOFOFOOOOOOOOFOOFOODFOODFFFFOFOOOFFOOOFOOOOOOOOFOOOODOOODD NETNETNETNETNETETNETETNETNETN TNNETETETNETTETETTNEETWWWWWWWOWOORKORKORKRKWWWORKWWOORKKKKWWWW RW R MAMMMAMAAGAGAGMAMMAAGGMMMMMAGGGGAZAAAZAZINZINAAZAZAAZINAZINEEEEEEE 1111111858585558585858585885JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 185
White & ...
BlueberrySkip the old-fashioned flag cake this year—
these desserts are just as patriotic.PHOTOGRAPHS BY CON POULOS
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 187
RASPBERRY-WATERMELON TERRINE WITH BLUEBERRY SAUCE ACTIVE: 1 hr l TOTAL: 2 hr (plus refrigerating)
SERVES: 8 to 10
FOR THE WHITE LAYER
2 teaspoons unflavored gelatin powder
1 cup cold whole milk
⅓ cup plus 1 tablespoon sugar
1 cup sour cream
½ teaspoon vanilla extract
Pinch of salt
FOR THE RED LAYER
4 cups chopped seedless watermelon
2 cups raspberries
¼ cup sugar
2 teaspoons fresh lemon juice
Pinch of salt
4 teaspoons unflavored gelatin powder
FOR THE BLUEBERRY SAUCE
2 cups blueberries, plus more for sprinkling
(about 1 pint)
¼ cup sugar
Pinch of salt
1 teaspoon fresh lemon juice
1. Line a 9-by-5-inch loaf pan with plastic wrap,
leaving a 2-inch overhang on all sides.
2. Make the white layer: Sprinkle the gelatin over
½ cup milk in a medium bowl. Let stand 2 minutes.
Heat the remaining ½ cup milk in a small saucepan
over medium heat until steaming. Pour over the
gelatin mixture and whisk until combined. Add the
sugar and whisk until dissolved. Whisk in the sour
cream, vanilla and salt until smooth. Pour the mixture
into the prepared loaf pan, then lightly tap the pan on
the counter to make an even layer. Refrigerate until
set, 45 minutes to 1 hour.
3. Make the red layer: Combine the watermelon,
raspberries, sugar, lemon juice and salt in a blender;
process until smooth. Strain through a fine-mesh
sieve into a bowl, pressing the puree through with
the back of a spoon. Transfer 1 cup of the puree to
another bowl and sprinkle with the gelatin; let stand
2 minutes. Heat 1 cup of the remaining puree in a
saucepan over medium heat until steaming. Pour
over the gelatin mixture and whisk until combined.
Stir in the remaining puree; let cool.
4. Spoon the cooled puree over the white layer;
loosely cover with the overhanging plastic wrap.
Refrigerate until completely set, about 3 hours.
5. Make the sauce: Combine the blueberries, sugar,
salt and ¼ cup water in a saucepan over medium
heat. Cook, stirring, until the berries burst, about
5 minutes. Transfer to a blender and add the lemon
juice; puree until smooth. Let cool completely.
6. Unwrap the terrine; invert onto a platter. Slice and
serve with the blueberry sauce and fresh blueberries. FO
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RED VELVET–BLUEBERRY ICE CREAM PIE ACTIVE: 30 min l TOTAL: 45 min (plus freezing) l SERVES: 8 to 10
4 store-bought red velvet cupcakes
1½ pints vanilla ice cream
1½ pints blueberry sorbet
2 cups cold heavy cream
2 tablespoons confectioners’
sugar
1. Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but
¼ cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.
2. Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice
cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the
pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
3. Beat the heavy cream and confectioners’ sugar in a large bowl with a mixer on medium-high speed until
soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake
crumbs around the edge. Freeze until firm, at least 4 hours or overnight.
188 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
STAR-STUDDED BERRY TARTS ACTIVE: 45 min l TOTAL: 3 hr 15 min l MAKES: 8
FOR THE CRUSTS
2¼ cups all-purpose flour, plus
more for dusting
¾ cup pecans
6 tablespoons granulated
sugar
¼ teaspoon salt
1½ sticks cold unsalted butter,
cut into ½-inch pieces
1 large egg, beaten
FOR THE PASTRY CREAM
1 cup whole milk
⅔ cup granulated sugar
1 teaspoon vanilla extract
½ cup plus 3 tablespoons
buttermilk
3 large egg yolks
3 tablespoons cornstarch
1 pint raspberries
1 pint blueberries
Confectioners’ sugar, for dusting
1. Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a
food processor until the nuts are finely ground. Add the butter and pulse
until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water
and pulse until the dough comes together. Turn out onto a piece of plastic
wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.
2. Lightly flour a large sheet of parchment paper. Roll out the dough on
the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch
rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles.
Separate the pieces slightly on the parchment, then use your fingers to
crimp the edges. Slide the parchment onto a baking sheet. Roll out the
scraps until ¼ inch thick. Cut out 8 stars using a small floured star-
shaped cookie cutter; arrange on the baking sheet around the crusts.
Refrigerate until firm, about 20 minutes.
3. Preheat the oven to 375̊ . Poke holes in the crusts with a fork. Brush
the stars and the edges of the crusts with the beaten egg. Bake until
golden brown, about 25 minutes; remove to a rack to cool completely.
4. Make the pastry cream: Combine the milk, ⅓ cup granulated sugar
and the vanilla in a saucepan and bring to a simmer over medium heat.
Whisk ½ cup buttermilk, the egg yolks, cornstarch and the remaining
⅓ cup sugar in a bowl. Slowly pour the hot milk mixture into the egg
mixture, whisking constantly. Pour the mixture back into the saucepan
and cook, whisking, until thick and bubbling, about 3 minutes. Transfer
to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic
wrap on the surface and refrigerate 45 minutes.
5. Carefully transfer the crusts to a platter. Spread the pastry cream
on the crusts, then top with the berries. Top each tart with a star. Dust
with confectioners’ sugar.
190
Sarah K. says:
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.
Unless noted to the contrary all trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland, or used with permission.
And visit skinnycow.com for the chance to win delicious prizes.And visit skinnycow.com for the chance to win delicious prizes.
NEWice creamcreamcandy bacandy ba
identity crisisin
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MOUTH!MOUTH!ICE CREAM DELICIOUSNESS
160 CALORIES OF LOW-FAT
192 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
BLUEBERRY BUTTERMILK BUNDT CAKE ACTIVE: 1 hr l TOTAL: 2 hr 30 min (plus cooling) l SERVES: 10
FOR THE CAKE
2 sticks unsalted butter, at room
temperature, plus more for the pan
3 cups plus 2 tablespoons all-purpose flour
2½ teaspoons baking powder
1¼ teaspoons salt
1¾ cups granulated sugar
¼ cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups blueberries (about 1 pint)
FOR THE TOPPINGS
2 to 3 cups large strawberries, halved or
quartered (about 1 pint)
1 to 2 tablespoons granulated sugar
2½ cups confectioners’ sugar
1 tablespoon unsalted butter,
at room temperature
4 to 5 tablespoons milk
1. Make the cake: Preheat the oven to 350 .̊ Generously butter a nonstick 12-cup Bundt pan.
Whisk 3 cups flour, the baking powder and salt in a medium bowl.
2. Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-
high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber
spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in
the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost
incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat,
scraping down the sides of the bowl as needed, until just combined. Add the remaining flour
mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
3. Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third
of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with
another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest
of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into
the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes
in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto
the rack to cool completely.
4. Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl;
set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners’
sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more
tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides.
Serve with the strawberries and their juices.
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What’s black,white, and red
all over?
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 195
On the RoadSee who eats the most
ice cream. Then, find the best frozen treat in your state.
Washington, D.C.
Capitol ChillWe finally know what it takes to keep the nation’s capital running: ice cream. Washington, D.C., residents go out for a scoop almost twice as often as the rest of the country, according to a report by Bundle, a spending-analysis company. Jimmy Cenkci, owner of Larry’s Ice Cream (1633 Connecticut Ave. NW; 202-234-2690), isn’t surprised: He believes a combination of high summer temperatures and high stress is to blame. “People know that ice cream will help them feel better,” he says. Need your fix? Turn the page to find America’s best ice cream treats.
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TREATS
WE TRACKED DOWN THE MOST DELICIOUS FROZEN DESSERTS IN AMERICA:
ONE IN EVERY STATE (AND D.C., TOO)!PHOTOGRAPHS BY JAMES WOJCIK
JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 197
On the Road
See some of our favorite treats on
Cooking Channel’s Ice Cream Nation, Sunday, July 14 at
8 p.m. ET.
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Toffee Sundae
ALABAMABoll Weevil SpecialMilky Moo’s, Enterprise and Troy This peanut-lover’s ice cream—chock-full of peanut butter with peanut-butter chips and peanuts—is named after an unlikely state hero: In the early 1900s, boll weevil insects destroyed the cotton harvest and made peanuts Alabama’s king crop.$1.38 to $3.69; two locations; milkymooicecream.com
ALASKA Rum Raisin Hot Licks Homemade Ice Cream, FairbanksAlaska may not be home to much sun and sand, but Hot Licks does its part to conjure the beach: This scoop comes full of giant Monukka raisins soaked in dark rum.$2.40 to $7; two locations; hotlicks.net
ARIZONAToffee Banofi SundaeSweet Republic, ScottsdaleThis sundae version of English Banoffee pie is Alton Brown’s favorite ice cream treat. It’s a mountain of Madagascar vanilla ice cream, salted caramel, bananas and toffee brittle in an oversize waffle bowl. $6.70; 9160 E. Shea Blvd.; sweetrepublic.com
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Ice Cream Soda
ARKANSAS Chocolate MarvelLe Pops Gourmet Ice Lollies, Little RockIn an unassuming shopping-mall stall, Le Pops founder Laurie Harrison cranks out homemade ice pops. This fan favorite is a serious take on a Fudgsicle, made with cocoa and chocolate. $2.49; 400 President Clinton Ave.; lepops.com
COLORADOChocolaty DefrostCrave Dessert Bar & Lounge, DenverAn after-theater crowd flocks to Crave, a swank downtown café, for a popular (if unusual) treat: chocolate-chestnut ice cream on a brown-butter waffle covered with grapefruit sauce and Mexican ganache. $10; 891 14th St.; cravedenver.com
CONNECTICUTChocolate Chip Shady Glen, ManchesterWhat makes this particular scoop so special is its texture: The staff at the ’50s-style diner pours hot melted chocolate onto vanilla ice cream, then the chocolate hardens and shatters, so you get tons of chips in every bite.$2.50 to $4.60; 840 E. Middle Turnpike; 860-649-4245
CALIFORNIAIce Cream SodaJerry’s Soda Shoppe, Canoga ParkThe soda fountain inside De Soto Pharmacy is only 17 years old, but its ice cream soda is already a legend: The mug is dipped in chocolate, then filled with Lappert’s ice cream, chocolate syrup, seltzer and whipped cream.$4.25 to $4.75; 20914 Roscoe Blvd.; 818-341-9515
On the Road
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Ice Cream Sandwiches
FLORIDAEdison CrullersEdison: Food + Drink Lab, TampaChef Jeannie Pierola calls the kitchen her lab, and this dessert is an experiment gone right: carrot ice cream with crisp crullers, cardamom glaze and a white raisin puree. $6; 912 W. Kennedy Blvd.; edison-tampa.com
DELAWARE Scorpion StingThe Ice Cream Store, Rehoboth BeachThe sweet-looking Ice Cream Store sells one wicked treat: scoops of ice cream flavored with cinnamon, cayenne and hot sauce, and topped with a dried edible scorpion.$4.49 to $5.29; 6 Rehoboth Ave.; rehobothbeach icecream.com
PEACH
CHOCOLATE COCOA-NIB CRUNCH
BROWN BUTTER
GEORGIAIce Cream SandwichesMiller Union, AtlantaThis lunchtime-only dessert is called “ice cream sandwich” on the menu, but it’s not that simple: It’s a rich brownie-ish cookie on the outside, with fun specialty ice cream flavors (like brown butter) on the inside.$5; 999 Brady Ave. NW; millerunion.com
200 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
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Ever wonder how we make our delicious Vanilla Honey Caramel Greek Frozen Yogurt? No? Well, we’ll tell you anyway. First, the bees churn out the honey we swirl into our creamy Greek yogurt. Then, we stir in the Fairtrade vanilla and the caramel swirls, before putting the whole concoction in the freezer. Not the bees though, they taste weird.
It’s really Greekin’ good.
Hula PieIDAHO
Lemon ThrillsCapital City Public Market, BoiseSaturday at the farmers’ market is when you can buy the cult-favorite brand Sugar Sugar’s ice cream “sammies,” such as lemon ice cream between almond-meringue cookies.$3.75; 8th St. and Idaho St.; sugarsugarid.com
ILLINOISPistachio SundaeBalena, ChicagoThe interesting mix of textures in this sundae is the secret to its popularity: creamy pistachio gelato, fluffy pistachio nougat and chewy orange confit.$9; 1633 N. Halsted St.; balenachicago.com
INDIANAPeaches & CreamRocket Science, NappaneeSteve Helmuth flash-freezes his ice cream with liquid nitrogen. In this favorite: peaches and marshmallow cream.$3.50 to $5.60; 401 E. Market St.; 574-773-7003
IOWASalted Nut RollHickory Park, AmesThe place mats at Hickory Park advertise 49 specialty sundaes. We love this one, with vanilla ice cream, marshmallow, caramel, salted peanuts and a wafer.$2.95 to $3.95; 1404 S. Duff Ave.; hickoryparkames.com
HAWAIIHula PieKimo’s and Duke’s, multiple locationsHawaii is home to killer waves and macadamia nuts, and this slice of ice cream pie is a combination of the two: a behemoth wavelike mass of macadamia nut ice cream, chocolate cookie crust and hot fudge.$7.95; tsrestaurants.com
On the Road
202 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
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© 2013 Hilton Worldwide
A fresh, clean duvet on your bed and Great Getaways at over 1,900 locations.
KENTUCKYThe AvocadoSeviche, LouisvilleChef Anthony Lamas’ love of avocados (he sold them at a stand as a kid) inspired his avocado ice cream, served in a chocolate shell with a pit of dark chocolate and bourbon dulce de leche.$7; 1538 Bardstown Rd.; sevicherestaurant.com
LOUISIANAAll Things NOLASucré, New Orleans and Metairie This sundae is an ode to two New Orleans favorites: bananas Foster and bread pudding. The brown-butter pecan gelato comes with bananas Foster sauce, pecans and bread-pudding chunks.$8.50; two locations; shopsucre.com
MAINEAffogatoThe Gelato Fiasco, Brunswick and PortlandInstead of milk in your coffee, try ice cream: Locals come here for a double shot of espresso served in a mug over gelato (like the fresh cream flavor).$4.75; two locations; gelatofiasco.com
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KANSASHelado Paleteria La Reyna, Wichita Few know the owner’s recipe for this Mexican helado (ice cream), but two secrets are out: The produce for the fruit flavors is hand-picked, and the ice cream is 14 percent milk fat instead of the usual 5. Translation: It’s extra creamy!$1.25 to $3; 2925 N. Arkansas Ave.; 316-831-9196
Helado
204 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
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Find our wines online at entwine-wines.com/where-to-buy
MARYLANDPig Brittle with Vanilla Ice CreamNewton’s Table, BethesdaYou don’t really need a spoon for this treat: You can scoop up the ice cream with big shards of pig brittle (candy-coated prosciutto and toasted pecans) that come on the side. $12; 4917 Elm St.; newtonstable.com
MASSACHUSETTS“Adult” Ice Cream SodaPicco, Boston This smart, grown-up version of a float is bittersweet—in the best way: tart raspberry lambic beer poured over vanilla ice cream in a tall hefeweizen glass. $11; 513 Tremont St.; piccorestaurant.com
Hot Fudge Cream Puff
MICHIGAN Hot Fudge Cream PuffSanders Candy & Dessert Shops, multiple locationsMichigan ice cream addicts have enjoyed this twist on the cream puff since the 1920s: The pastry is filled with vanilla ice cream and drenched in hot fudge.$5.95; sanderscandy.com
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Meet the Tyson® Mini Chicken Sandwich. Warm, wholesome and made with 100% all white meat chicken, it’s perfectly sized for life on the go. Learn more at TysonToGo.com.
100% all white meat goodness. (Now in our convenient travel size.)
®/© 2013 TYSON FOODS, INC.
Strawberry Malt
MISSISSIPPIMoon Pie–RC Cola SandwichThe Hook Up Bar & Restaurant, BiloxiThis winner is two Southern favorites, moon pies and Royal Crown Cola, in one: A moon pie with RC Cola ice cream inside.$4; 200 8th St.; thehookuprestaurant.com
MISSOURIBlackberry TartBailey’s Chocolate Bar, St. LouisThe motto at Bailey’s is “Every day is Valentine’s Day”—and customers fall hard for this warm berry tart crowned with lemon-sage ice cream.$9; 1915 Park Ave.; baileyschocolatebar.com
MONTANARanch Dressing Ice Cream Sweet Peaks, multiple locationsThe owners’ 8-year-old daughter, a ranch-dressing lover, inspired this flavor. It comes with carrot sticks for dipping.$2 to $3.50; sweetpeaksicecream.com
NEBRASKA Root Beer FloatUniversity of Nebraska–Lincoln Dairy Store, LincolnTake a campus tour and you might see food- science students making the vanilla ice cream for this frothy float.$3.19; 114 Food Industry Complex; dairystore.unl.edu
MINNESOTAStrawberry MaltConvention Grill, EdinaEdina’s vintage diner serves its strawberry malt shake the old-school way—in a tall glass with two straws and a frosted metal mixing cup on the side. Add fresh banana for just 50 cents.$5.95; 3912 Sunnyside Rd.; conventiongrillmn.com
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M&M’S® Milk Chocolate with peanut butter.Obviously irresistible.
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NEVADAKing Kong SundaeSugar Factory American Brasserie, Las VegasThis dessert is as intimidating as its namesake: 16 scoops of ice cream with 12 toppings, like marshmallows, two waffle cones, gummy candies, bananas and giant lollipops.$50; 3655 Las Vegas Blvd.; sugarfactory.com
NEW HAMPSHIREBaklava Ice CreamPuritan Backroom, ManchesterThe Greek owners here pay tribute to their native country by mixing pieces of baklava (phyllo pastry filled with chopped nuts), cinnamon and honey into vanilla ice cream.$2.50 to $4; 245 Hooksett Rd.; puritanbackroom.com
NEW JERSEYSweet & SaltyNinety Acres Culinary Center, Peapack Fans of chocolate-covered pretzels can’t resist this sundae. The chefs flavor ice cream with pretzels and sea salt and top it with hot fudge and a pretzel-panko crumble. $10; 2 Main St.; natirar.com
NEW MEXICOSopaipilla SundaeEl Milagro, Santa FeEl Milagro’s sopaipilla (sweet fried dumpling) comes covered in caramel and whipped cream, but the best part is on the inside: vanilla ice cream that melts and oozes out.$6; 3482-C Zafarano Dr.; 505-474-2888
American Globs
NEW YORKAmerican GlobsBig Gay Ice Cream, New York City The creative founders of the Big Gay Ice Cream truck and shop (yes, they’re gay) cover soft-serve cones in fun, clever toppings. The American Globs is a bestseller: vanilla covered with pretzel pieces, sea salt and chocolate.$6; two locations; biggayicecream.com
210 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
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NORTH DAKOTA Whirla Whip with Dill Pickle RelishDakota Drug Co., StanleyDakota Drug Co. is home to what is likely America’s only surviving Whirla Whip, a 1940s machine that whips vanilla ice cream with toppings. Be brave and try it like a local: with dill-pickle relish.$3.50; 107 S. Main St.; 701-628-2255
OHIO Choco TacoBarrio Tremont, ClevelandSavory tacos are only part of the draw at little Barrio Tremont: Customers love the chocolate-covered dessert taco, made with cayenne ice cream. $4; 806 Literary Rd.; barriotremont.com
OKLAHOMA Grand Lake Monte CristoThe Mule, Oklahoma CityThe PB&J at The Mule grilled-cheese shop is nothing like the one you had as a kid: It’s peanut butter, dark chocolate and raspberry preserves on white bread, grilled and served with salted-caramel ice cream.$6; 1630 N. Blackwelder Ave.; themuleokc.com
Icebox Cake
NORTH CAROLINAThe French ConnectionBouchon French Comfort Food, AshevilleIt’s a frozen treat with a little heat: vanilla ice cream swirled with cognac and crushed pink peppercorns, and dusted with sweet praline morsels. $5; 62 N. Lexington Ave.; ashevillebouchon.com
OREGON Double Chocolate Icebox CakeImperial, PortlandPastry chef Michelle Vernier makes this icebox cake with layers of chocolate ice cream and dense chocolate cake (instead of whipped cream and chocolate cookies). Then she blankets the whole thing with toasted meringue. $9; 410 SW Broadway; imperialpdx.com
212 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
On the Road
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NO PURCHASE NECESSARY TO ENTER OR WIN. The “Summer of Freedom” Snapshot CONTEST is sponsored solely by Hearst Communications, Inc. This contest is in no way sponsored, endorsed, or administered by, or associated with, Facebook. Beginning 5/1/2013 12:01AM ET through 8/10/2013 11:59PM ET go to bluebunny.com/summeroffreedom and submit an entry form pursuant to the on-screen instructions, including a photo based on themes of eating ice cream in the summer and Blue Bunny’s “Summer Indulgence” brand theme. Ten (10) winners will each receive one (1) $500 SPA GIFT CERTIFICATE (Total ARV of all prizes: $5,000). Entrants must be 19 years or older and legal residents of the 50 United States, District of Columbia or Canada (excluding Quebec). Void in Puerto Rico, the Province of Quebec, and where prohibited by law. Contest is subject to complete official rules available at bluebunny.com/summeroffreedom
PENNSYLVANIA Hazelnut Waffles with Praline Ice CreamSupper, Philadelphia Chef Mitch Prensky makes his waffles with a little cornmeal for crunch. Then he turns them into a sandwich with praline ice cream, brûléed bananas and Nutella ganache. $8; 926 South St.; supperphilly.com
RHODE ISLANDSpumoniCamille’s, ProvidenceA storied Italian restaurant is a fitting spot for an iconic Italian dessert (with a twist): strawberry, pistachio and chocolate ice creams on a graham-cracker crust with candied cherries and orange peel. $10; 71 Bradford St.; camillesonthehill.com
SOUTH CAROLINASmoked Chocolate ParfaitTristan, CharlestonAs weird as it sounds, this dish is like a chocolate sausage: cold-smoked chocolate ice cream wrapped in a pudding-skin casing, served with chocolate Pop Rocks. $10; 10 Linguard St.; tristandining.com
SOUTH DAKOTACookies ’n Cream Dairy Sales Bar, South Dakota State University, BrookingsSDSU claims it invented cookies-and-cream ice cream. We can’t be sure, but the school’s version, made cow-to-cone on campus, is legendary—and worth the fuss.$1.09 to $3.50; 1111 Rotunda Ln. North; 605-697-2585
TENNESSEE Honey Beet The Silly Goose, NashvilleTurns out, beets are an ingenious ice cream ingredient: They balance sweet custard with earthy flavor, plus the color is amazing. A drizzle of local honey finishes the deal. $4.50 to $7.50; 1888 Eastland Ave.; sillygoosenashville.com
Black BettyTEXAS Black BettyGourdough’s Public House, AustinYou’ll find more than two dozen great doughnuts at Gourdough’s, but the Black Betty is the reigning queen. It’s filled with blackberry jam, glazed with cream cheese icing and topped with cake-mix crumbles, honey butter and a heaping scoop of vanilla ice cream. $6.75; 2700 S. Lamar Blvd.; gourdoughspub.com
214 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
On the Road
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UTAHPlátano Macho SplitFrida Bistro, Salt Lake CityOwner Jorge Fierro’s Mexican heritage inspired this banana split: baby plantains cooked in brown sugar and tequila, served with Mexican chocolate, strawberry and tres leches ice creams.$14; 545 W. 700 South; fridabistro.com
VERMONTMaple CreemeeMorse Farm, MontpelierIt’s not summer in Vermont without a creemee (the local name for soft serve). The maple syrup–making Morse family swirls their Grade B syrup into ice cream and serves it in a cone. $1.75 to $2.50; 1168 County Rd.; morsefarm.com
VIRGINIABanana Pudding The River and Rail, RoanokeThis dessert-in-a-jar is full of surprises: Under the jalapeño-coconut ice cream you’ll find banana pudding and crunchy cornbread bits. $7; 2201 Crystal Spring Ave. SW; riverandrail restaurant.com
WASHINGTON Apple Cup CrispFerdinand’s Ice Cream Shoppe, PullmanThe Apple Cup Crisp, named after an annual college football battle, makes the most of the state’s signature crop. It’s vanilla ice cream mixed with apple flavoring, crushed oatmeal cookies and caramel.$1.85 to $3.15; 2035 NE Ferdinand’s Ln.; public.wsu.edu/creamery/ferdfront.htm
WASHINGTON, D.C.Cuba Libre FloatBar PilarFor his take on the Cuba Libre cocktail, bar manager Jonathan Fain fills a modified Coca-Cola bottle with vanilla gelato, rum and Mexican Coke, then tops it off with absinthe-laced whipped cream and a Southern Comfort–soaked cherry. $12; 833 14th St. NW; barpilar.com
WEST VIRGINIAApple Butter Ice CreamCafé Bacchus, MorgantownThis local favorite is an ingenious flavor combo: West Virginia apple butter ice cream drizzled with Mexican apple jack caramel sauce and topped with bacon sprinkles. $7; 76 High St.; cafebacchus.net
WISCONSIN Kopp’s Special SundaeKopp’s Frozen Custard, multiple locationsThe local landmark Kopp’s has been dishing out custard since 1950. And this sundae is a menu mainstay—vanilla custard layered with hot fudge, raspberries, banana slices and pecans. $6.05; kopps.com
WYOMING Wild Huckleberry Moo’s Gourmet Ice Cream, Jackson HoleWild huckleberries grow rampant in the Rockies—and the ice cream makers at Moo’s don’t let them go to waste. They use natural and organic ingredients (no preservatives or colorings): The berries create that vibrant hue.$2 to $4; 110 N. Center St.; moosjacksonhole.com
216 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
On the Road
ICE CREAM SCOUTS:John Andrews, South Dakota Magazine; Tony Barbour, The Roanoker, VA; Darlene Hutchinson Biehl, River Region Living Magazine, AL; Marcelle Bienvenu, The Times-Picayune, New Orleans; Joe Bonwich, St. Louis Post-Dispatch; Addie Broyles, Austin American-Statesman; Julian Brunt, Sun Herald, MS; Darin Burt, Washington Magazine, WA; Dave Cathey, The Oklahoman; Ann Christenson, Milwaukee Magazine; Gail Ciampa, Providence Journal; Rob DeWalt, Santa Fe New Mexican; Janna Farley, Argus Leader, Sioux Falls, SD; MaryEllen Fillo, Hartford Courant; Carrington Fox, Nashville Scene; Brian Freedman, The Food, Drink & Travel Report, Philadelphia; Sydne George, Great Falls Tribune, MT; Lori Grannis, Vine & Beast, MT; Laura Hahnefeld, Phoenix New Times; Eric E. Harrison, Arkansas Democrat-Gazette; Jennifer Hazard, Yarmouth, ME; Meg Heckman, NH; Karen Herzog, Bismarck Tribune, ND; Anne Hillerman, Santa Fe, NM; Lori Hogan, Cheyenne, WY; Brad Kaplan, Creative Loafing, Atlanta; Leslie Kelly, Seattle Magazine; Jolene Ketzenberger, The Indianapolis Star; Jeff Korbelik, Lincoln Journal Star, NE; Carol Kugler, Bloomington Herald-Times, IN; Joe Lawler, Des Moines Register; Eric Levin, New Jersey Monthly; Mary Brown Malouf, Salt Lake; Dana McMahan, Louisville Courier Journal; Leah Mennies, Boston Magazine; Tara Morgan, Boise Weekly, ID; Robert Moss, Charleston City Paper, SC; Cliff Murray, Alaska Foodie; Denise Neil, The Wichita Eagle, KS; Melissa Pasanen, Vermont Life Magazine; Emily Patrick, Mountain Xpress, Asheville, NC; Mikenna Pierotti, WV Living Magazine; Sylvia Rector, Detroit Free Press; Laura Reiley, Tampa Bay Times; Heidi Knapp Rinella, Las Vegas Review-Journal; Besha Rodell, LA Weekly; Tracy Saelinger, Portland, OR; Kim Schneider, Cleveland Magazine; Jonathan Scott, The Oxford Eagle, MS; Elina Shatkin, Los Angeles; Carole Sugarman, Bethesda Magazine; Joy Summers, City Pages, MN; Patricia Talorico, The News Journal, DE; David Tamarkin, Middlewest, Chicago; Jessica Voelker, Washingtonian; Claire Walter, Culinary Colorado; Audrey Wilson, Hawaii Tribune Herald U
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THE HELLMANN’S® TASTE YOU LOVE WITH OLIVE OIL
NOW THIS IS AMORE
BRINGING THE BEST TOGETHER FOR 100 YEARS
Q: What is low-fat half-and-half? Seems like an oxymoron! Lois Brichta, Santa Fe, NMA: Low-fat or fat-free half-and-half is not half milk and half cream, as the name suggests; it’s often a combination of nonfat milk, corn syrup and a thickening agent. Be careful when cooking with low-fat half-and-half: It can curdle if it gets too hot. If you’re trying to save fat and calories, you’re better off just using whole milk.
Q: Can I brine steak? Forest Shelnutt, Gerber, CAA: Brining is not an ideal way to tenderize steak—even tough cuts. Soaking beef in a saltwater solution can turn it a dull gray color, and while brining increases the meat’s moisture content, that’s not necessarily a good thing: The added water can prevent a crust from forming during cooking. Marinating is a better way to tenderize beef. Or try a “dry brine”: Coat the steak generously with kosher salt and other dry seasonings and let stand for at least 1 hour or up to 24 hours; brush off the brine before cooking.
Good Question...Follow Up
Have a question about cooking? Visit foodnetwork.com/goodquestion.
Q: What’s the best way to peel an onion? Vincent Notarangelo, Lutherville, MDA: Slice off the pointy stem end with a chef’s knife, then stand the onion on the cut end and slice it in half through the root. Grab the skin from the cut side and pull it back. You can leave the pulled-back skin attached to the root and use it to stabilize the onion as you chop. For a step-by-step chopping video, go to foodnetwork.com/onion.S
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INGREDIENTS1 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
1/2 cup orange juice (or more to taste)
DIRECTIONS1. 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.
3. In a large bowl, combine Hellmann’s®
Mayonnaise Dressing with Olive Oil and orange juice to create a dressing.
4. Add cooled pasta, chicken, olives, raisins and onions to dressing and toss to coat.
CRAFTED ESPECIALLY FOR HELLMANN’S®
BY MARIO BATALI ©20
13 U
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CR
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creamy chicken pasta salad WITH GREEN OLIVES AND RAISINS
220 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013
Contest
Name This Dish!Dream up a clever name for this fried chicken and you could win big.
How to enter: Read the recipe and
come up with a creative name for this fried chicken. We’re looking for fun, surprising, inventive names!
Go to foodnetwork .com/namethisdish and enter your best name from June 25 to July 16, 2013. The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card.
What do
you think?????????????????ACTIVE: 50 min l TOTAL: 1 hr 5 min (plus marinating)
SERVES: 4 to 6
2 tablespoons curry powder
2 teaspoons cayenne pepper
Kosher salt and freshly ground black pepper
8 small chicken drumsticks (about 2½ pounds)
1 cup low-fat plain yogurt
1⅓ cups whole milk
4 cloves garlic, smashed
1 cup sweetened shredded coconut
3 cups all-purpose flour
Peanut or vegetable oil, for frying (5 to 6 cups)
Vegetable shortening, for frying (5 to 6 cups)
½ cup finely chopped red onion
½ cup finely chopped mango
½ cup cilantro leaves
Juice of ½ lime
1. Combine the curry powder, cayenne, 2 teaspoons
salt and 1 teaspoon black pepper in a bowl. Combine
the chicken, half of the spice mixture, the yogurt, 1 cup
milk and the garlic in a large resealable bag; shake to
coat. Refrigerate at least 2 hours or overnight.
2. Preheat the oven to 350 .̊ Spread ½ cup coconut on
a baking sheet and toast, stirring occasionally, until
golden, about 12 minutes; transfer to a medium bowl
and set aside. Combine the remaining ½ cup coconut,
the flour and the remaining spice mixture in a large
bowl; work in the remaining ⅓ cup milk with your
fingers until small lumps form.
3. Set a wire rack on a baking sheet. Heat about
4 inches of equal parts peanut oil and shortening in
a large pot over medium-high heat until a deep-fry
thermometer registers 350 .̊
4. Remove the drumsticks from the marinade, letting
the excess drip off. Using your hands, coat the
chicken with the flour mixture, pressing it so it sticks
to the meat. Place on a plate.
5. Working in 2 batches, carefully add the chicken
to the hot oil mixture. (The temperature will drop to
300˚ to 325̊ ; adjust the heat to maintain this lower
temperature.) Fry, undisturbed, 2 to 3 minutes to set
the crust. Continue frying, turning as needed, until
golden brown and cooked through, 10 to 12 minutes.
Remove to the rack; sprinkle with salt, transfer to the
oven and bake until a thermometer inserted into
the thickest part registers 165̊ , 10 to 15 minutes.
6. Meanwhile, add the red onion, mango, cilantro,
lime juice and a pinch of salt to the toasted coconut.
Sprinkle the mixture on the chicken.
Beth DavisDublin, OH
MargajitoNancy
Boardman Naples, FL
BorderlimeMary
Argyros St. Louis
Margarita Banderita
Patricia Ramos
Sammamish, WA
Recent Winner: GULP OF MEXICO
MargarBander
EXICO
RUNNERS -UP
NO PURCHASE NECESSARY TO ENTER OR WIN. 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 June 25, 2013, and ends 11:59 p.m. ET July 16, 2013. Must be 18 years or older and a legal resident of the 50 United States, District of Columbia or Canada. Void in Puerto Rico, Quebec and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.
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