Put Your Burner to Work

by in Food Network Magazine, May 29th, 2012

Charred Pepper

Hot tips from Food Network Kitchens’ Katherine Alford:

Try roasting a pepper directly over a gas burner: Rest the pepper right on the burner grate, turn the heat to high and rotate it frequently with tongs until it’s charred (the pepper served with the Spinach and Feta Frittata from Food Network Magazine took just a few minutes). You can use your burner flame to heat tortillas and pita bread, too. If you don’t have a gas stove, just use your broiler.

Mangalitsa Pork — Iron Chef America Ingredients

by in Shows, May 28th, 2012

morimoto with mangalitsa pig
On a recent visit to Budapest, the capital of Hungary, I was lucky enough to enjoy a terrific meal at a restaurant called Bock Bisztro, which served many dishes made from Mangalitsa pork. Although I had eaten the meat of this particular breed of pig before and knew just how delicious and fully flavored it could be, this was the first time I noticed how incredibly versatile it is. The meal easily rates as one of my best in recent years.

I hope that watching the Iron Chef’s work with this magnificent beast in Kitchen Stadium will inspire you to go in search of this alternative to traditional pork breeds, either in the restaurants of some of the nation’s top chefs or in your own kitchens.

You won’t regret it.

What is a Mangalitsa pig?
Mangalitsa pigs, or as they are known in their native Hungary, Mangalica pigs, are a breed of hog that is renowned for their deeply flavored meat and for their high fat content. The name Mangalica literally means “hog with a lot of lard.” They are sometimes also known as “wooly pigs” because of the curly haired fleece that covers their body.

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Quesadillas, Revamped

by in Uncategorized, May 28th, 2012
quesadillas

Make cheesy quesadillas at home; they'll have much less fat, calories and sodium than the ones served in restaurants.


Not a week goes by when we don’t have quesadillas in our house. Breakfast, lunch or dinner – quesadillas are perfect fo...

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Cookout-Ready Side Dishes — Meatless Monday

by in Holidays, Recipes, May 28th, 2012


Though ribs, burgers and brats may be all the rage today, you can still maintain a meatless Memorial Day by opting for flavor-packed veggie side dishes that are as satisfying and hearty as mains. Our three simple sides below are bold, creative takes on traditional dishes, and are sure to star at your holiday cookout.

A classic picnic pick, potato salads are quick to prepare and guaranteed to feed a crowd. Spring Garden Potato Salad (pictured above) from Food Network Kitchens celebrates the season’s bounty and is made with such fresh ingredients as English cucumber, sweet cherry tomatoes, red-skinned potatoes and more. A no-fuss garlic-mayonnaise mixture dresses this colorful bowl, best finished with a squeeze of lemon juice.

Ready in only 15 minutes, Food Network Magazine’s Avocado Salad is filled with a bright, refreshing combination of mango, pineapple, creamy avocado and crunchy jicama, and is tossed in a sweet mix of lime and orange juices, shallots and fragrant cilantro. Be sure to season liberally with salt, as it marries the flavors and complements the sugars in the fruits.

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5 Burger Don’ts From Meat Master Pat LaFrieda, Jr.

by in Holidays, How-to, May 26th, 2012

perfect burger
Last year, we polled FN Dish readers: Burgers or hot dogs for Memorial Day weekend? While 44 percent said they would be indulging in both, 35 percent said they were all about the burger. To ensure you cook up tender and juicy burgers this upcoming long weekend, we asked the “Magician of Meat” Pat LaFrieda, Jr. to offer up some tips.

5 Things to Avoid Doing to Your Burger

Never place your burger on a grill that is not preheated. Always make sure your grill is hot enough and ready to cook on before placing the burger down. Too often people turn on the grill and immediately place the meat down to start cooking — and the end result is never pretty. If the grill is preheated to the right temperature, you’ll notice the difference.

Don’t do these four things to your burger