Filet Mignon Crostini With Rosemary Pesto — The Weekender

by in Recipes, August 3rd, 2012

filet mignon crostini
Filet mignon was my maternal grandmother’s preferred cut of beef. She was forever dieting and firmly believed in the power of lean protein to help her keep her figure (she was decidedly ahead of her time when it came to slimming techniques). She would serve small rounds of filet, each briefly broiled (no extra oil) with little bowls of salad and a steamed green vegetable. My grandfather would satisfy his need for something starchy with several slices of buttered bread.

When we visited, I marveled at the smooth, tender steak, so different from what we ate at home. Always watching the grocery budget, my mom typically opted for hamburger or a chuck roast when she was shopping for beef.

Like my mom, I often find that filet is really too pricey to serve regularly. When I want a sturdy piece of beef, I go for flank steak or those little cuts that are sometimes marketed as ranch steaks. When I can stretch a small amount of filet to serve a number of people, however, I don’t mind spending a few dollars to get it.

One way to make a piece of filet go far is to slice it and serve it on top of salads or toast rounds. Jeff Mauro’s version, called Filet Mignon Crostini With Rosemary Pesto, is a particularly good rendition of this style of filet stretching. I used his recipe recently to serve to friends at an informal weekend cocktail party we were hosting and it was one of the first things to disappear from the table. Its combination of indulgence, flavor and ease makes it entirely perfect for The Weekender.

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Jose Garces’ Top 5 Places to Eat in Philly

by in Food Network Magazine, August 3rd, 2012

Jose Garces

We can’t fault Jose Garces for choosing one of his own restaurants as a top spot in Philadelphia: The guy has opened seven places there in the past six years. But after living in the city for 11 years, he knows some other great finds, too. Here are his top picks:

Middle Eastern ComboMiddle Eastern Combo from the Sahara Grill

When Jose is really hungry, he goes to this no-frills Lebanese restaurant. It’s small, he says, but the platters aren’t. The Middle Eastern combo includes hummus, baba ghanoush, marinated carrots and mushrooms, tabouli, eggplant salad, feta and olives. “It’s enough for four people,” he says. $11 for lunch, $12 for dinner; 1334 Walnut St.; 215-985-4155

Jose’s top four places to eat

Cucumbers, 5 Ways

by in Uncategorized, August 3rd, 2012

cucumbers
This time of year farmers’ markets and backyard gardens are overflowing with cucumbers. There are so many ways to eat these crunchy and refreshing veggies — here are 5 favorites.

Tangy Pickles
Whether you prefer sweet, sour, hot or mild – ...

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Ball Freezer Jars Giveaway

by in Contests, August 2nd, 2012

ball freezer jars
Summer is known for its bounty of seasonal fruits and vegetables. Unfortunately, as soon as the summer fades, so too do the juicy strawberries, succulent peaches, sweet tomatoes and the amazing dishes that come with them. With Ball Freezer Jars, however, you can preserve your favorite foods to enjoy year-round. With their locking lid design and leak proof seal, you can store everything from summer jams to soups for long periods of time without having to worry about anything going bad.

You can buy your own freezer jars, which come in both 8 oz. and 16 oz. sizes, or enter in the comment field below for a chance to win a pack of three 8 oz. jars. To enter: Tell us your favorite Food Network summer dish to freeze and enjoy during the colder seasons in the comments. We’re giving away a set of three 8 oz. freezer jars to six lucky, randomly selected commenters.

Read the official rules before entering

On the Blogs: Healthy Tips From Robert Irvine and Trending Pickles

by in Community, August 2nd, 2012

robert irvineThe Daily Meal: Even on the road, Robert Irvine eats well and stays fit. It may be easier than you think.

NPR: Wondering where all the watermelon seeds went? Don’t worry, the seedless variety tastes the same as the black-seeded, traditional kind.

Nation’s Restaurant News: Pickles are trending and on the rise amongst restaurant menus.

 

Huffington Post: The cupcake craze carries on. The world’s largest cupcake mosaic features more than 1,000 pounds of cupcakes.

Peeled to Perfection: DIY Centerpieces

by in Entertaining, August 2nd, 2012

pineapple flower vase
You’ve juiced the lemons for your lemonade and into the trash the peels go. If you’re a lover of all things DIY, you know a DIY tabletop opportunity was just missed. This summer, as you’re setting the table for your next summer-lovin’ soiree, keep in mind that the freshest tabletop ideas may be as close as your kitchen counter.

Instead of stacking the table high with pricey candlestick holders, high-maintenance flower arrangements, you name it, use something that’s already in your kitchen: vibrant, colorful fruit. With some ingenuity and bare-bones expertise, you can transform a rind, peel or even the fruit itself into a stellar centerpiece.

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Stacked Stuff: It’s National Ice Cream Sandwich Day

by in Behind the Scenes, Events, August 2nd, 2012

ice cream sandwichesYouTube Preview Image

Food Network Kitchens celebrate National Ice Cream Sandwich Day by seeing how many of the sandwiches they can stack at once — click the play button on the video above to watch.

Tell us in the comments: How many ice cream sandwiches do you think were stacked before the tower toppled?

To add a little more fun to your summer barbecues, bring along some sandwiches of the sweet variety. All you need is either store-bought or homemade cookies and several pints of ice cream in your favorite flavors — then scoop away! Read Squeezed in the Middle for ice cream sandwich recipes and inspiration.

A Gold Medal-Worthy Grilled Cheese

by in Events, Recipes, August 2nd, 2012

double grilled cheese with avocado and tomato
Grilled cheese is my jam. When I was younger, my dad would make my sister and me a grilled cheese sandwich every day after our morning swim practice. It was basically the best treat in the world. Stuffed with Colby jack cheese and buttered to perfection, my dad would slice it in half on a diagonal, rather than a boring down-the-middle cut, and we would gobble it up with big smiles on our faces. But those were my picky eater days. Now I stuff my grilled cheese sandwiches with lots of fun ingredients.

And what better event to pair with an all-American jazzed-up classic, like the grilled cheese, than the Olympics? So I’ve decided to share my grilled cheese — Olympic edition. It’s loaded with two kinds of cheese, juicy tomatoes and sliced avocados, then slathered with a healthy dose of butter and a sprinkle of red pepper flakes and grilled to perfection. Try serving this tonight for the Olympic swimming matchups — invite your friends over and tell them to bring over their favorite ingredients for a grilled cheese sandwich soiree.

I’ve taken a classic recipe from Tyler Florence and made additions to it.

Click here to get Gaby’s Double Cheese Grilled Cheese recipe

Restaurant Revisited: Italian Village

by in Shows, August 1st, 2012

Robert Irvine at Italian Village

At Italian Village in Milmont Park, Pa., Rob Mellon Sr. and his son Rob Jr. desperately needed Robert Irvine’s help to return their 30-year-old restaurant to its early glory days. It was a big job: Robert and his team not only had to overhaul the menu and dark interior, but also remedy long-standing issues between father and son that were hurting the business. We checked in with the owners a few months after their Restaurant: Impossible intervention to see how the restaurant is faring.

Since Robert and Restaurant: Impossible visited, sales at Italian Village are up 18%.

The owners took Robert’s advice and reduced the number of menu items to about 30. Robert’s recipe for Drunken Penne remains on the menu and is a big hit: “Almost every night, somebody orders it,” says Rob Sr.

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