Tag: Grilling

Marshmallow S’mores Pops — Most Popular Pin of the Week

by in Community, September 8th, 2013

Marshmallow S'mores Pops - Most Popular Pin of the WeekThere’s still plenty of time to get those grills going. To make an authentic version of this week’s Most Popular Pin of the Week, toast the marshmallows for that campfire flavor. But if you’re short on time, the pops are just as good using untoasted marshmallows.

For more everyday grilling recipes, visit Food Network’s Let’s Grill board on Pinterest.

Get the recipe: Marshmallow S’mores Pops

Summer’s Greatest Hits — Weekend Cookout

by in Recipes, August 31st, 2013

Memphis-Style Hickory-Smoked Beef and Pork RibsThis weekend marks the unofficial end of summer, and while the weather may stay hot and humid for a few more weeks, leisurely backyard barbecues and alfresco entertaining will likely wrap up on Labor Day, as back-to-school routines and hectic schedules become all too familiar again. Whether you’re hosting an end-of-season bash or simply spending a relaxing few days with your family, say goodbye to summer with the season’s best eats and drinks. For this weekend’s cookout, FN Dish is sharing Food Network’s best-ever summertime recipes, those tried-and-true classics that are guaranteed to please. Together, these five-star picks from some of your favorite chefs, like Bobby, Alton, the Neelys and Giada, will create the ultimate Labor Day menu, one filled with smoky grilled meat, an easy-to-make side salad and a decadent dessert featuring summer’s sweetest fruits, plus quick appetizers and cocktails to round out the feast.

MargaritaA platter of Bobby’s Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic and Alton’s Margarita (pictured right) are ideal party-starters, and these recipes are ready to enjoy in just 15 minutes and five minutes, respectively. To make the glaze for his shrimp, Bobby whirls soy sauce, a splash of lime juice and garlic with a stick of butter in a food processor, then brushes the mixture on the seafood before grilling it. Keep an eye on the shrimp while cooking — they take mere minutes to finish.

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Summer Showdown Finale: All-Star Labor Day Cookout

by in Recipes, Shows, August 29th, 2013

Summer Showdown Finale: All-Star Labor Day CookoutAll summer long, you’ve voted for your favorite Food Network Star winners or Chopped judges in head-to-head matchups of their best grill-out dishes. Week after week, it was a tight race, and with the start of September just around the corner, it’s finally time to reveal the Summer Showdown winner …

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Ice Cream Sandwiches Your Way — Weekend Cookout

by in Recipes, August 24th, 2013

Super Cool: Ice Cream Sandwiches

Wrapped in paper and featuring the deliciously classic combination of a chocolate cookie exterior and cool vanilla center, store-bought ice cream sandwiches are a timeless summer treat. But there are indeed more ways to celebrate ice cream sandwiches than the original, especially when you think way beyond those chocolate and vanilla bars and commit to making your own signature creations at home.

Cherry-Almond CroissantsThe key to making successful ice cream sandwiches is combining flavors that you know work well together, like peanut butter and jelly or chocolate and bananas. Start with your favorite ice cream flavor — no need to make it from scratch, as any grocery store brand will do. Then look to complement it with two shells; cookies are a traditional pick, but other treats like doughnuts, crackers and sweet breads transform the sandwich into something extra special.

Food Network Magazine created a collection of frozen concoctions — Super Cool: Ice Cream Sandwiches — that features inventive sandwich-inspired twists, like Cherry-Almond Croissants (pictured right), Coffee and Doughnuts and Chocolate-Banana Bread. Check out these photos to learn how to craft these desserts and more at home. No matter what ingredients you choose to use, Food Network Magazine notes that it’s important to “freeze your base before assembling” and to “freeze sandwiches at least 1 hour before serving.” This will give the ice cream a chance to solidify, so that it doesn’t turn into a melted mess when you eat it.

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VOTE: Star vs. Chopped Cocktail Showdown

by in Recipes, Shows, August 18th, 2013

Star vs. Chopped Cocktail ShowdownWe challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

This week, Guy Fieri and Aarón Sánchez are shaking up fresh takes on two favorite summer cocktails: the margarita and the mojito. Whose will be the signature drink at your next party? Cast your votes below!

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How to Make a Perfect Burger — Weekend Cookout

by in Recipes, August 17th, 2013

How to Make a Perfect BurgerWhile burgers are one of summer’s quintessential dishes and an ever-popular pick at backyard barbecues everywhere, cooking the ultimate between-the-bun creation takes patience and a bit of know-how. It’s not enough to simply slap some meat into a patty, flop it on the grill and melt cheese on top, as doing so has likely led to sorry results at least once or twice — or more. The kind of meat you buy, plus how you form the patties and the way in which they’re cooked all contribute to the overall taste and texture of the burger. Check out a few of Food Network’s top tips below for crafting a perfect burger at home, then browse step-by-step snapshots to learn more about how it’s done.

Fat Equals Flavor:
You may want to save the calorie-trimming for another meal, because making burgers isn’t the time to skimp on fat in your ground beef. Opt for ground chuck blended with about 20 percent fat (this will likely be advertised in stores as an 80/20 mixture), and season it simply with just salt and pepper to allow the taste of the meat and char to shine through between the bun.

Flat-Top Rules:
How many times have you formed a seemingly flat beef patty only to have it dome up while cooking? Prevent those humps and turn out level burgers every time by pressing your finger into the center of one side of the raw patty before it’s placed on the grill. That indent will account for the growth in height while cooking and ensure the final product is even.

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VOTE: Star vs. Chopped Healthy Appetizer Showdown

by in Recipes, Shows, August 11th, 2013

Star vs. Chopped Healthy Appetizer ShowdownWe challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

This week, lightened-up appetizers are on the menu. Aarti Sequeira and Alex Guarnaschelli are facing off with their best flavor-packed, better-for-you party starters. Whose will you serve at your next summer party? Cast your votes below!

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Beyond Chips and Dip: Appetizers for a Crowd — Weekend Cookout

by in Recipes, August 10th, 2013

Chicken Flautas with Avocado CreamWhen it comes to hosting a backyard cookout, a spread of burgers, barbecue, sides and salads is essential, of course, but so are a few pre-dinner munchies. Having a few easy-to-eat appetizers on hand will ensure your guests are held over until the main dishes are ready and not weighed down in the meantime. While chips and dip may be a go-to classic, you can indeed take your appetizer offering to the next delicious level while sticking with simple, stress-free favorites.

Sunny Anderson’s Chicken Flautas with Avocado Cream (pictured above) are top-rated bites that can be prepared in 40 quick minutes. To save time, Sunny starts with a precooked rotisserie chicken to make the filling, featuring the bold flavors of sauteed jalapenos, salsa and garlic, plus cheddar cheese and lime juice. She wraps the mixture in flour tortillas, then deep-fries the flautas until golden brown and crispy, before serving them with a creamy, cool combination of mashed avocados and tangy sour cream.

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Best 5 Beer Can Chicken Recipes

by in Recipes, August 8th, 2013

Pat's Beer Can Grilled ChickenRecently FN Dish shared Food Network’s top-five grilled chicken recipes for enjoyable summer cookouts, but this week we’re focusing on a specialty chicken that deserves the spotlight on its own: beer can chicken. Cooked whole and most often vertically over an open can of beer, these chicken recipes promise meat that’s particularly succulent and tender, given that the beer steams the bird while it cooks and infuses it with flavor. While the presentation of beer can chicken is indeed impressive and guarantees wows from party guests, the dish is easy enough to prepare on a weeknight for a go-to dinner. Check out Food Network’s best beer can chickens below from Bobby, Guy, the Neelys and more chefs for top-rated recipe inspiration.

5. Beer Can Chicken — When cooking chicken over beer, it’s important to start with a half-full can of beer, so that when the brew bubbles on the grill, it doesn’t overflow and burn.

4. Beer Can Chicken with Cola Barbecue Sauce — Tangy, sweet and salty all at once, the cola-ketchup barbecue sauce is spiked with Worcestershire sauce and served alongside crispy-skinned chicken.

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VOTE: BBQ and Burger Showdowns

by in Recipes, Shows, August 4th, 2013

BBQ and Burger Showdowns
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

This week, Star winners and Chopped judges are going up against their own cohorts in two meaty showdowns. Star Season 7 winner Jeff Mauro faces his predecessor, Season 6 winner Aarti Sequeira, in a battle of pulled pork sandwiches. Chris Santos and Scott Conant often judge together behind the Chopping Block, but today they put up their best summer burgers for you to judge. Whose pulled pork and burgers will you cook up? Cast your votes below!

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