Step-by-Step Pulled Pork — Weekend Cookout

by in Recipes, July 27th, 2013

Pulled Pork SandwichesThis summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each weekend, FN Dish is giving you a complete menu that is stress-free, and the star of this weekend’s spread is tender, juicy pulled pork sandwiches.

The sweet, smoky flavor, the fall-apart-tender meat and the tangy, sticky sauce — you’ve surely enjoyed traditional barbecued pulled pork sandwiches at restaurants, but thanks to the Neelys’ recipe and step-by-step photos from Food Network Magazine, you can now re-create that tried-and-true taste at home. One 10- to 12-pound pork shoulder will make up to 12 sandwiches, so this top-rated recipe is perhaps the ultimate big-batch dish to feed a crowd; plus, the Neelys’ signature barbecue sauce is more smoky than it is spicy, so it’s a sandwich fit for kids and grownups alike.

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Blueberry Buttermilk Corn Muffins — The Weekender

by in In Season, Recipes, July 26th, 2013

Blueberry Buttermilk Corn MuffinsWhen my husband was little, he and his brother went to spend the night at their aunt’s house. The next morning, she made pancakes for them. Scott thought that the pancakes were studded with chocolate chips, so took a giant stack. Turns out they were filled with blueberries.

Because he wasn’t mentally prepared for blueberries, he spit out the first bite in surprise and yelled “yuck.” His aunt was mightily offended and despite his protestations, made him eat the rest of the stack. He has not touched a cooked blueberry since.

What this means practically is that when I’m cooking and baking for the two of us, I take care to avoid making things that involve blueberries (it’s the nice thing to do). I dearly love a blueberry baked good, however, and so at least a couple times a summer, when blueberries are in season, I make up some treat that my friends and neighbors might like so that I can have all the enjoyment of it without eating the whole thing on my own.

Before you start baking, read these tips

What to Watch: Ina’s Fun in the City, Bobby’s International Barbecue and Robert Irvine as Guest Judge on Star

by in Shows, July 26th, 2013

Robert IrvineThis weekend on Food Network it’s all about making the best recipes, eating family favorites, uncovering restaurant secrets, creating new twists on the classics and cooking from scratch. All these things make food that’s much more exciting to eat because you know you’re getting something special.

On Saturday morning, Ree is making her personal best recipes. Then Trisha is in the kitchen with her sister Beth cooking up family recipes. On Barefoot Contessa, Ina’s in the city visiting some famous restaurants to learn some of their secrets. Then Giada is making pasta from scratch and turning it into three different dishes.

On Sunday morning, Bobby’s putting international twists on classic American barbecue. In the evening, it’s a new episode of Food Court Wars, with one team serving Middle Eastern food and one making creative sandwiches, trying to outsell the other in order to win a restaurant space. On Food Network Star, Robert Irvine challenges the remaining finalists to remake failed dishes from a restaurant’s menu. And on Restaurant: Impossible, Robert helps a husband and wife — who both dream of retiring debt free — revitalize their restaurant.

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What’s Your Dream Mall Eatery? — Food Court Wars

by in Shows, July 25th, 2013

Food Court WarsFood Court WarsFood Court Wars is changing the landscape of food courts in malls across America. The series helps aspiring restaurant business owners open their dream eateries in food courts. Each team has something unique and homemade to offer shoppers who are excited to try something different while at the mall.

With every episode, the team that wins is given a food court space rent-free for one year, which is a big financial relief for a starter business. Popular demand for their food helps the leading team win — and outearn the other team. If you could dream up your own food court eatery, what would it be? Do you have a winning concept that you think would rock the food court?

What’s Your Dream Mall Eatery?

Shock Value: How to Keep Summer Produce Fresh

by in Food Network Magazine, July 25th, 2013

produceFood 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 degrees F and 131 degrees F) and soak the produce for two to three minutes. Then drain, dry and refrigerate it 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.

(Photograph by Kang Kim)