There’s never a bad time for fried chicken. Soft, succulent pieces of meat, each one coated in a crunchy, salty outer layer — what could be better? No one understands that like Trisha Yearwood, who comes up with fun, unique ways to cook fried chicken on her TV show, Trisha’s Southern Kitchen. From her favorite fried chicken tips to ways to make this decadent dish healthier, here are Trisha’s best fried chicken ideas.
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Alton loves his steak, and with summer looming, now is the perfect time to get out that barbecue and start grilling. As Alton mentions in his latest YouTube video, his favorite type of steak to grill is the skirt steak. Heated directly on coals, this succulent meat needs no marinade except for some salt.
Alton also experiments in the kitchen, however, with a number of ways to eat steak. Here are five more:
1. He creates a spicy marinade with pepper flakes and Mexican brown sugar in this Skirt Steak recipe.
Pasta can be the ultimate comfort food — digging into chewy, succulent pieces of flour mixed with exciting sauces like carbonara and pesto provides a soothing experience that is akin to snuggling in with your favorite blanket. Still, the scorching summer weather can leave you wanting to ditch the heavy, piping entrees and opt for something a bit lighter and cooler. Bring on the pasta salad.
In this Mediterranean Pasta Salad (pictured above) from Food Network Kitchen, the heavy pasta sauce is replaced by a tangy dressing infused with vinegar and mustard. The salad is then topped with sun-dried tomatoes, basil, olives, oregano and a spicy pepper called pepperoncini. To add even more flavor to the dish, two types of cheeses are used to bring the flavors together — traditional creamy feta cheese and a more modern pungent Romano cheese. The combination of the two gives a hearty feel to an otherwise light and cool dish.
Along with longer days and warmer nights, late spring and early summer ushers in an abundance of ultra-fresh produce. From tart rhubarb and sweet strawberries to colorful squash and bell peppers, there’s no shortage of fruits and vegetables during these warm months, and one of the best, most-versatile items to enjoy is a bright, ripe tomato. Simple pastas and salads are classic picks for putting the tomato to work, but these juicy bites can go beyond the basics as well, as The Kitchen co-hosts showed off this morning with their takes on stuffed tomatoes. Read on below to get 15 ideas and recipes for taking tomatoes to the next level, and learn how to celebrate these beauties all summer long.
1. Perhaps the most-traditional use for tomatoes, a pasta-ready sauce is a must-have in every recipe arsenal. Master Alton’s Tomato Sauce recipe this summer, and keep coming back to it when you need a satisfying meal. He starts off by baking the tomatoes to add a subtle sweetness to the sauce, then processes them through a food mill to achieve a smooth texture.
2. Just like pasta sauce, salsa is also a no-fail way to put tomatoes to work. Instead of picking up jarred salsa, try Marcela’s speedy homemade version instead. Her Roasted Tomato Salsa is made with just a handful of ingredients, and it features a single serrano chile, which offers manageable heat.
3. Whether you need a last-minute potluck addition or an elegant appetizer, The Pioneer Woman’s party-perfect Bruschetta (pictured above) is a timeless favorite, made with colorful grape tomatoes and a splash of balsamic.
Blueberries are the Disney version of summer fruit, round and gentle like a bouncing sing-along ball. They bring to mind fingers stained purple-blue, fruity tarts, pies and cobblers, and warm, fresh-from-the-oven muffins. I love eating them fresh out of hand as a snack, with creamy, healthful yogurt to start my day — or perhaps topped indulgently with freshly whipped cream to end it! Blueberries are good and good for you, a veritable summer delight. Read more
We’ve all grown accustomed to accepting everything from juicy pineapple rings to crunchy romaine with grill marks. But why should you stop there? Push beyond the realm of hot dogs and hamburgers by getting ahold of some veggies that are shockingly good on the grill. Here’s a list of favorites — and then some.
Now that the grill is involved, your beet salad game will never be the same. Just as you do before roasting, wrap beets in foil with a little olive oil before getting ‘em on the grill. Once they’re soft, your reinvented beets will possess an earthy, smoky sweetness that the salad bar just can’t touch.
The need for a roster of packable desserts is real in the summer months, especially when the name of the game is outdoor eating. When the dinner grub is covered at a friend’s backyard barbecue or your picnic menu is missing that last sweet course, you need something that you can move from point A to point B with limited spillage and fuss. That means ice cream sundaes and other temperamental desserts are out, and Food Network’s go-to make-and-take treats are totally in.
Food Network Magazine’s Blackberry Summer Pudding Cake (pictured above) may not look transport-friendly, but fear not. After pouring juice over it, carry this classic British dessert in its container to your final destination and remove it just before serving.
From picnics and graduation parties to weekend cookouts and the upcoming Father’s Day holiday, summer’s all about leisurely get-togethers, and for those you need simple, tried-and-true dishes you’re sure will feed a crowd. Burgers, hot dogs and barbecue are go-to main dishes, but when the focus is on traditional sides, macaroni salad reigns supreme. This easy-to-fix favorite is a crowd-pleasing classic, and it can be prepared ahead of time and served when guests arrive. Check out Food Network’s top-five macaroni salad recipes below to find next-level renditions from Rachael, Guy, the Neelys and more Food Network chefs, then browse more side dish selections ideal for grilling season.
5. Bacon and Egg Macaroni Salad — Rachael starts with balsamic vinaigrette-topped macaroni and adds crisp bacon, hard-boiled eggs and pimentos for welcome texture and added flavor.
4. Macaroni Salad with Dill and Ham — Ready to eat in less than 30 minutes, this go-to picnic favorite features a classic ingredient combo — peas and ham — and the flavors are combined with a tangy mustard-sour cream topping.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient lavash. When this pita-like Middle Eastern bread is crisped up in the oven, it makes a great addition to salad, taking the place of croutons. The Italians have panzanella, a bread salad, but in Middle Eastern cuisine there’s fattoush, a salad made with flatbread. But in this Faux-toush Salad with Lavash, there’s a lot less of the bread and more of the lettuce for a modern spin on the recipe. And there’s grilled chicken breast to round everything out. This would make a healthy lunch to take to the office, or even a light dinner. You’ll definitely find exotic flavors in this dish with honey, lemon and sumac.
While on photo shoots, I’ve bumped into a beer can chicken or two. But I’ve never actually cooked one at home. I am, therefore, somewhat of a grill-season fraud. Last summer “beer can chicken” (with and without hyphens for any of you copy gurus who are wondering) was Googled tens of thousands of times. But not at my house. Don’t get me wrong: I have no problem with having a beer out back. But every time I see the resulting pictures of beer can chicken — chickens standing or sitting awkwardly and ridiculously on domestic cans or even imports — as if waiting for someone to hand them beers, toes pointing, flailing, kicking or squatting — I can’t help but laugh at how odd they look, and I move on to chops, steak or salmon. Their accoutrements, spice rubs, glazes and flurries of herbs, help doll them up. Yet a beer can chicken’s crossed legs, uncrossed legs, stretching arms and stoic stance don’t make me hungry; they make me think, randomly, of yoga. See above for a visual reference, wherein a stately beer can chicken looks to be moving toward seated meditation, a pensive, quieting pose that conjures warm breezes and calm waters — and a generous spice rub.
Still, there’s a smart reason such food images are shot the way they are. If the food stylist platters the meat or carves the bird, then the picture doesn’t sell the “why” of the recipe: the beer. Placing the chicken on a can of beer allows air to circulate around the bird and hence gives it crisp skin all over, a major plus, and devotees of the Cult of Beer Can Chicken claim the results are juicy and more flavorful. You can insert a debate on beer brand here, folks. (And then go ahead and argue, as Mr. “Meathead” did two years ago on Huffington Post, about whether the method is good anyway.) In the meantime, I am not waiting for New Year’s this year for resolutions: I resolve to win summer. And that starts with stretching into Sun Salutation, getting past chicken poses, crossing the road to get to a six-pack and grilling beer can chicken. After all, what could be bad about drinking a little beer and cooking out? Namastasty.
Check out my top 5 favorite beer can chicken poses, after the jump.