On his all-new series Barbecue Addiction: Bobby’s Basics(Sundays at 11a|10c), grill master Bobby Flay is putting away his recipes for involved, complicated meals and focusing on those essential summertime favorites all of us should have in our arsenals. Each week he’ll break down the how-tos for various authentic plates and share his secrets for turning out the most-authentic true barbecue, which are largely dependent upon his grilling commandments. Read on below to learn Bobby’s 10 must-know pieces of advice for all things grilling, from juicy burgers and smoky barbecue sauce to entertaining tips and the ultimate pantry ingredients.
1. Direct/Indirect Heat: Set up your grill with two zones — one for direct heat, and the other for indirect heat. Use the direct heat to sear meats and veggies, and move them to the cool side to allow the food to finish grilling without overcooking.
2. Lid On or Off? That Is the Question! My rule of thumb is to leave the lid off for ingredients that cook quickly like shrimp and vegetables and put the lid on for longer-grilling items like poultry and steak, to use the grill like an oven and prevent burning or overcooking.
Where There’s a Will, There’s a Whey? The U.S. Artisan Cheese Industry is reeling from a “clarification” of policy from the Food and Drug Administration prohibiting the use of wooden boards for aging or ripening cheeses. According to the FDA, bacteria may “colonize” the surface layer and inside layers of wood due to its “porous structure,” making wood boards impervious to cleaning and sanitizing, and making them breeding grounds for pathogenic microorganisms like listeria. Cheese makers note that some of the finest cheeses in the U.S. are produced using wood boards and predict it could have a “devastating” effect on artisan cheese production. Furthermore, the Cheese Underground blog points out, should the FDA extend its no-wood policy to imported cheeses, fans of fine cheeses may have to leave U.S. borders to nibble formidable fromages like Comte, Beaufort and Reblochon. [Cheese Underground]
Let Them Eat Wedding Cake: The cupcake towers have been toppled. Wedding cakes are back in a big, beautiful way. “Now, even in Brooklyn, the super-casual center of the universe of culinary cool, wedding cakes are resurgent,” The New York Times reports. Prices per slice are way up — and couples are picking cakes that are traditional, pretty, and in some cases adorned opulently or whimsically. Bare cakes — unfrosted, their inside layers gorgeously exposed for all to see — are also trending, as are gluten-free, sugar-free, vegan and organic cakes. As for cupcakes, brides and grooms are just saying, “I don’t.” Manhattan caterer Mary Giuliani told the Times, “I just don’t get the cupcake request as much anymore.” Macaron towers, yes. “Maybe macarons are the new cupcakes,” she said. [The New York Times]
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.
In this salad, raw asparagus spears are shaved into long ribbons and then tossed in a rich, flavorful dressing made from pine nuts, lemon, olive oil and Parmesan. It’s the kind of dressing that could double as a simple pasta sauce — and ...
Geoffrey Zakarian may be a co-host on The Kitchen, a no-nonsense Chopped judge, the chef and partner at New York’s The Lambs Club, and the culinary director of The Plaza hotel, but on Father’s Day, this famed Iron Chef revels in another title: Dad. Geoffrey’s a father to three young children, two daughters plus a newborn baby boy, which means this year’s holiday is sure to be extra special. Read on below to get an exclusive with Geoffrey and learn his family’s plans for Sunday’s celebration, and find out what dishes he enjoys cooking alongside his young sous chefs.
What kinds of Father’s Day traditions do you have now and did you have as a child? Geoffrey Zakarian: Well, not surprisingly, all centered around food. Usually we tried to go to a Red Sox game at Fenway, and if not, we would watch and chow down on simply grilled hot dogs. Delicious!
How will you and your family celebrate this year? GZ: We are all going to our family’s place in upstate New York. A large buffet will be developed over the weekend and it will be an eat-a-thon. Lots of rosé will be poured.
Alex Guarnaschelli is no stranger to Food Network Star. We’ve seen her dish out her opinions on the judging panel of two Chopped-themed episodes during seasons 8 and 9. But this past Sunday, Alex took off her judge’s hat and took to the kitchen. During the Star Challenge, the remaining finalists were tasked with taping a 15-minute demo explaining how to make a simple dish with pantry ingredients in a separate prep kitchen. So where’s the twist? Iron Chef Guarnaschelli was in Star Kitchen watching their demos in real time, attempting to make the same dish, as Bobby, Giada and Alton looked on.
Star Talk caught up with the Iron Chef right after the show to talk about being in the kitchen versus being a judge, and what Bobby, Giada and Alton are really like.
This is your third time on Food Network Star, and this time they put you into the mix of cooking, and you even said that you feel like you’re a part of the cooking audition yourself! Alex Guarnaschelli: It’s true. I’ve been through a number of shows and I’ve done a lot of this stuff before, so theoretically this is not my first or even my fifth rodeo, but it feels as nerve-racking and as fresh as the first time. And when you realize that, you catch a glimpse into what the stakes are like for these competitors. I mean, they’re standing in front of a trio of people that have enough producing and camera experience to catapult you all the way to the top. How much can you sort out? How much can you really hear them? How do you separate yourself from the pack? On top of being on camera, they have to cook for Bobby, Giada and Alton. I mean that — that’s some cherry and whipped cream on that sundae right there, right?
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.
Tess Masters is the first to admit she’s not a trained chef, but she has been experimenting with food for as long as she can remember. As a smoothie-obsessed teen, she started exploring the various virtues of the blender as a food prep tool, a...