by Virginia Willis in Recipes, August 8th, 2014
by Allison Milam in Recipes, August 7th, 2014
Po’ boys are iconic in coastal cuisine, especially in southern Louisiana and along the Gulf of Mexico. They’re a New Orleans classic said to have originated in the early twentieth century, the name originating from the hungry plea, “Give a po’ boy a sandwich?” The original po’ boys were hollowed-out loaves of French bread layered with meat, brown gravy and fried potatoes. You can still get roast beef po’ boys with “debris” gravy, a flavorful jus with bits and pieces of roast beef in it.
However, with the Gulf at New Orleans’ front door, seafood has a mighty hold on Creole and Cajun cuisine.
Since time began, folks with less have harvested from the river and seas, for free. We may think of seafood as expensive now, but if you live on a body of water, dinner just might be as close as a hook or a net and a little bit of patience. Seafood po’ boys include fried oysters, fried catfish, fried soft-shell crab and, yes, fried shrimp. Don’t even think about cranking up the deep fryer or even heating up the grill, because these BBQ Shrimp Po’ Boys are poached in a highly seasoned garlic and lemon-butter sauce.
by Nikhita Mahtani in Recipes, Shows, August 6th, 2014
Some would say that a plate of smoky beef brisket or a home-grilled burger can’t be taken seriously without a scoop of potato salad — and rightfully so. When it comes to this creamy, satisfying side, tender potatoes are just the starting point, laying the foundation for all kinds of dressings and add-ins. This week, spread out a picnic blanket and dive into potato salads that have never seen the inside of a deli container.
1. Keep It Classic and Cold: A classic American potato salad is barbecue’s best mate for a reason. Alton Brown’s Cold-Fashioned Potato Salad (bottom right) is the classic recipe you’d expect at your cookout, and it’s taken down to a science in true Alton style.
2. Choose a Baked Potato: Rather than bringing your spuds down to a boil the traditional way, Alex Guarnaschelli makes her Baked Potato Salad by sliding Yukon golds into the oven. Packed with herbs (don’t throw away those stems!), her version is best enjoyed at a beach picnic.
by Maria Russo in Recipes, August 6th, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient pickle juice. Instead of throwing out leftover pickle juice, the chefs decided to use it both in the creamy tartar sauce and to dress the shrimp in this Pickled Shrimp and Fried Tomatoes recipe. By using the juice for both parts, the tangy flavor is carried through the entire dish, and pairing it with fried tomatoes makes for a contrast in textures. Enjoy this dish for a simple weeknight dinner or weekend get-together. And it takes only 30 minutes total to create.
by Nikhita Mahtani in Recipes, August 4th, 2014
Waffles may be known for their starring roles on breakfast tables, but when they’re not topped with warm maple syrup or cool whipped cream and berries, they shine alongside savory ingredients as well. From the tried-and-true marriage of waffles and fried chicken to the addition of bacon, cheese and spices, these tender, fluffy bites can be paired and stuffed with myriad flavors and textures; think of them as blank canvases just waiting to be dressed up depending on the batter. Read on below for classic and creative waffle inspiration with Food Network’s top-five waffle recipes from Damaris Phillips, Giada De Laurentiis, Alton Brown and more chefs.
5. Semolina and Sun-Dried Tomato Waffle Pizzas — No longer just for breakfast, waffles take a savory turn with Damaris’ pizza pie-inspired recipe, boasting a sun-dried tomato waffle crust and traditional toppings, like homemade tomato sauce, gooey cheeses and fresh vegetables.
4. Chicken and Waffles — A trio of comfort food classics converge in Food Network Magazine’s quick-fix recipe: crispy, juicy fried chicken, fluffy waffles and smooth, buttery gravy.
by Melissa d'Arabian in How-to, In Season, Recipes, August 2nd, 2014
For a bite-size treat that’s perfect for a lazy summer barbecue, try your hand at these meatless mini burgers by Jeff Mauro. Ready-made veggie burger patties tend to be unhealthy due to their use of mock meats, and are full of sodium, which often leads to people skipping them altogether. With a few inventive ideas and a food processor, however, you can create a meatless alternative that is as flavorful as it is healthy.
In this Veggie Mini Burger Pita with Cucumber Yogurt Sauce recipe, the patties are made with a mix of quinoa and cannellini beans to kick up their protein content and are seasoned with breadcrumbs, spices, cilantro and garlic. They are then stuffed into soft pita bread and topped with a creamy, tangy yogurt-based dressing for an added pop of flavor. Try these at your next barbecue for a healthy dish all party guests will enjoy.
by Virginia Willis in In Season, Recipes, August 1st, 2014
We have reached part three of our series on summer slow-cooking. You can catch up on part one and part two. So far, we’ve found a way to keep our kitchen cool by turning off that oven, and we’ve found a great trick for cooking bone-in and tougher cuts of meat. So for part three, I want to share how to cook items that complement what you are making on the grill (which is most likely meat, fish or some other protein). So for my final benefit (sniff!):
You can easily cook larger quantities of accompaniments that go well with whatever you have on the grill. Read more
by Cameron Curtis in Recipes, July 31st, 2014
There are times in the South, round about August, that are oppressively hot. Not just a little hot, but take-your-breath-away hot. So hot that walking down the sidewalk feels a bit like walking in a rotisserie oven, with waves of undulating heat cooking up through the soles of your feet. So hot that shade gives no relief and the whispers of wind that blow through might as well be hot gusts escaping from the devil’s furnace.
Folks talk about how Southerners ought to be used to the heat, but there’s no really getting used to that kind of oppression. Many, many people now have air conditioning, and, if anything, we’re more susceptible to the ravages of baking in the Southern summer heat. However, when I was a little girl, my grandparents didn’t have central air conditioning. We’d sit on the porch at dusk after supper, or the adults would sit and rock while my sister, my cousins and I would play in the yard.
by Nikhita Mahtani in Recipes, Shows, July 30th, 2014
Soup isn’t for just the winter months and it’s not fit for just veggies either. These recipes (most made in simply a blender) will keep you cool all summer long by putting fresh summer produce and even a few in season fruits to work.
by Maria Russo in Recipes, July 29th, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient turnips. In order to create a hearty and quick weeknight dinner that the whole family will love, the chefs decided to roast turnips and top them with eggs to create a filling breakfast-inspired skillet in this Roasted Baby Turnips with Miso Butter and Fried Eggs recipe. The recipe also makes great use of the turnip greens to bump up its nutritional factor and includes miso for a pop of umami. This dish is a satisfying and comforting twist on eggs and hash that’s perfect for a weeknight dinner.
Cheesecake, chocolate chip cookies, brownies and pound cake — these are just a few of the mouthwatering sweet treats that can be made easily all year round with guaranteed success. But when it comes to those fruit-focused desserts that depend on the ripest produce, it’s often best to wait until their shining season, to make sure the finished product turns out as sweet as possible. While strawberry and rhubarb season is coming to a close and the fall harvest of apples is still a few months away, now is the time to celebrate juicy peaches, and one of the easiest ways to do that is to bake them into a deliciously decadent cobbler. Start with a base of sweetened, spiced sliced peaches and finish it with an indulgent topping of crumbled oats or buttery pastry before baking until it’s tender and bubbly. For more summertime dessert inspiration, check out Food Network’s top-five peach cobbler recipes below to find must-try picks from Alton Brown, Sunny Anderson, Guy Fieri and Trisha Yearwood.
5. Slow-Cooker Peach Cobbler — A hands-off dessert that requires only 15 minutes of prep time, Alton’s fuss-free cobbler lets the slow cooker do the work for you.
4. Blueberry-Peach Cobbler — Save time in the kitchen by using a prepared pie dough as the topping for Sunny’s two-fruit dessert, laced with nutmeg for added flavor.