From Our Sponsor S.Pellegrino
Food lovers around the country are expanding beyond the upscale for the authentic, both old and new. They want to eat traditional street food with their hands, lick fried chicken off their fingers and try cutting-edge desserts. You know you want to too. Here’s how.
The best part of traditional Thanksgiving dishes is that they take well to seasonings from around the world — where all Americans come from! To get a taste of America in your feast, start by getting your ingredients from local farms if you can. Then, incorporate the flavors of your heritage and those you’re celebrating with.
One way to experiment with turkey is to change the way you cook it. Take a cue from the American South and try smoking or deep-frying the whole bird. For an extra-juicy turkey, try steaming the turkey in the Chinese tradition. Caribbean-style jerk cooking will ensure that every bite is full of big flavor. So will hot sauce. You can stick to roasting the bird and spice it up with store-bought hot sauce. Fiery blends come from all over the globe: Louisiana’s Tabasco, Asia’s Sriracha (made in California by a company founded there!), North Africa’s harissa, Mexico’s salsa. Mix just a bit with a lot of softened butter and spread it under the skin of the turkey. As the bird roasts and is basted, it’ll be infused with just enough fiery heat to make it extra tasty. If you’re serving a table full of chile-heads, you can even add a dash or two of hot sauce to the gravy.
As an Academy Award-nominated actor, Bradley Cooper could probably have played a convincing restaurant chef with little preparation. Instead, to prepare for the role of high-striving Chef Adam Jones in the new film Burnt (out Oct. 30), Cooper trained in professional kitchens and actually did the on-set cooking, as he reveals in the behind-the-scenes special Burnt: In The Kitchen With Bradley Cooper, airing tonight on Food Network.
Spicy, zesty, smoky, sweet — you name the flavor and there’s a dry rub that will suit your tastes and that will have your guests oohing and aahing after every meaty bite. Check out a few of our favorites (each makes roughly 1 cup of rub):
Sweet Heat: 2/3 cup packed brown sugar, 2 tablespoons garlic powder, 2 tablespoons paprika, 2 teaspoons ground cinnamon, 2 teaspoons cayenne pepper and 1 teaspoon table salt.
Asian-Style: 1/2 cup white sugar, 2 tablespoons Chinese five-spice powder, 1 tablespoon table salt, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons white pepper and 1 teaspoon dry mustard.
Sandwiches rule as the ultimate lunchtime staple, but they can get a little boring day after day. To mix up the family’s brown bag routine, take inspiration from other American families. Different cultures lunch in a variety of ways and some of their best-loved midday meals will please all palates.
From Our Sponsor Toaster Strudel™
Ready or not, whether you welcome or dread it, it’s here. It’s time to get back into the school routine. Most of us need all the help we can get with that, and no one needs the guilt that comes with worrying if your kids are eating well before starting their busy days. Here are four ideas to get them out the door with full stomachs:
Shortcut No. 1: Make the most of your limited time in the morning by thinking about breakfast when you’re cooking dinner the night before. Cook extra chicken, ham, bacon or steak for additional, filling protein to add to scrambled eggs or an omelet the next morning.
Shortcut No. 2: If you’re having a breakfast-for-dinner night, double the pancake or waffle recipe and freeze the leftovers (be sure to let them cool first). Another breakfast is down with just a quick toaster or skillet reheating.
From Our Sponsor: The International Culinary Schools at The Art Institutes
The International Culinary Schools at The Art Institutes’ Ai Food Truck recently finished a month-long food truck tour across Southern California, visiting Art Institutes’ campuses in Inland Empire, Los Angeles, Orange County and San Diego. Throughout the tour stops, The Art Institutes’ culinary students challenged local food truck heavyweights to no-holds-barred battles, taking three out of four challenges.
In addition to the on-site food truck competitions, Jesse Brockman, a 2009 graduate from The Art Institute of California (Orange County) with an Associate of Science in culinary arts and winner of season two of The Great Food Truck Race (from The Lime Truck), showed off his culinary chops with exciting food demonstrations. One dish in particular won over attendees in each market.
To eliminate waste and capitalize on some extra zest, Jesse showed audiences how to whip up the delicious edamame hummus by utilizing the extra flavor from the stems of fresh green herbs or vegetables that are typically disposed of. It’s extremely easy to do at home.