Sunny Anderson gave us a sneak peak of a special she’s filming for Food Network about the military, her family and food on her blog this week. A surprise for many fans, Sunny is a veteran Senior Airman herself and her father was a member of the historic 82nd Airborne, as well as an Army Ranger. As you plan your Memorial Day weekend, enjoy a meal with your favorite service member or simply honor them while sharing these tasty picnic recipes with your friends and family: Memorial Day Favorites.
Tyler Florence has been profiled by Forbes magazine in recognition of his growing entrepreneurial empire. Chef Florence has created an impressive $50 million business with four restaurants, 3 retail shops, a wine label, cutlery and cookware, a gourmet food line, a baby food brand called Sprout and more is expected to evolve with the help his wife and business partner Tolan Florence. You can see his video interview with Forbes on YouTube.
According to MSNBC and the AP: “The U.S. Department of Agriculture’s Food Safety and Inspection Service will announce today that it has lowered its temperature recommendation for cooking pork to 145 degrees. That’s a change from the agency’s longstanding guideline and means pork will be held to the same standard as beef, veal and lamb.”
Previously, the USDA recommended pork be cooked until an internal temperature of 160 degrees Fahrenheit had been reached.
“With its lower temperature recommendation, the USDA also called for letting the pork rest for 3 minutes after removing it from the grill or oven. The meat’s temperature will remain constant or rise during that period, killing any pathogens,” says the AP.
Whether you’re having guests over or need to bring a dessert to a friend’s party this Memorial Day weekend, this trifle will be your showstopper, not to mention it’s extremely easy to put together. Light and fluffy angel food cake, along with fresh blueberries and strawberries are layered with luxurious homemade whipped cream — it’s patriotic perfection!
If you’ve been invited to a party this upcoming Memorial Day, chances are you’ve also offered to help cook or bake something. But what can you bring that can be made ahead, travels well and holds up to the weather (which is hopefully warm)?
Here are some helpful tips to keep in mind:
1. There’s a good chance that your host’s refrigerator will be packed that day, so if your dish has to be kept cool until serving, bring along your own carrier with ice packs — the thought will go a long way.
2. Transport your cooler in the air-conditioned car, not in the trunk.
3. Come prepared with your own serving utensils just in case your host has run out.
Now browse through Food Network’s travel-friendly recipes:
Salads: When it comes to salads, try and stay away from recipes that include mayo. If your recipe calls for a dressing, wait until you are about to serve the dish to mix it in. Poppy-Seed Potato Salad (pictured above) Daikon-Carrot Salad Avocado Salad
Let’s face it: Everyone loves chicken fingers — both kids and adults. So why not eat chicken fingers you can feel good about? Ditch the ones available in the frozen aisle and roll skinless chicken breasts in crunchy panko breadcrumbs, then bake them off until crisp and cooked through. Add lime juice and curry powder to ketchup for an upgraded dipping sauce.
The second season of The Great Food Truck Race is hitting the road, with chef Tyler Florence returning as host. While you’ll have to wait until Sunday, August 14 to watch the first episode, we can give you a first look now.
Eight trucks from around the country, with three contestants each, embark on a culinary road trip, coming face-to-face with conditions including: weather problems, location mishaps, food sourcing issues and ever-changing customer taste buds. Let’s not forget to factor in the dynamic of the teams, many of them with existing relationships such as: brother and sister, best friends, mother and son and husband and wife to-be.
What’s on the line? The last truck standing wins $100,000 ($50,000 more than last year’s grand prize) and bragging rights.
It’s almost summer and high time to take advantage of the season’s most succulent fruit: fresh watermelon. Ruby red, juicy and naturally sweet, this jumbo superfruit can be sliced and diced in a salad, grilled over an open flame or pureed and frozen. Our recipes boast welcomed ease and summer comfort and, best of all, they won’t leave you stressing over a single seed.
Food.com’s recipe for Marinated Grilled Chicken With Watermelon Salsa is an easy summer meal that celebrates the classic flavors of the outdoors. Herb-Chicken is grilled and served with a heaping scoop of fruit and veggie salsa. Also great atop grilled seafood, this salsa will become a summer staple in your recipe box.
Looking to cool off after a day in the sun? Whip up a batch of Cooking Channel’s recipe for Watermelon Vodka Gazpacho. This chilled soup is packed with watermelon and fresh garden vegetables. No need to reheat this dish, so save some to bring to work tomorrow.
Looking for the ultimate breakfast or brunch recipe for this weekend? Look no further. Boring hash browns are woken up by grating an onion and adding it to a skillet with the potatoes. After they’ve crisped up, add cheddar cheese to the top along with two eggs. After the eggs have set, top it with your choice of mild, medium or hot salsa.
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