by Maria Russo in In Season, Recipes, July 19th, 2015
by Foodlets in Family, Recipes, July 18th, 2015
Bun, meat and toppings — there are only a few key elements to a classic burger, but it’s crucial to make each a success when building this ultimate summertime favorite. No one knows meat quite like Chef Tim Love, a Texas-based restaurateur who’s recently partnered with Hellmann’s Mayonnaise as the brand launches its Squeeze bottle, and FN Dish checked in with him to get his takes on constructing the ins and outs of a tried-and-true burger. Read on below for what he had to say, then browse our best-ever burger recipes ideal for outdoor cookouts.
The Bun: What’s your favorite kind?
Tim Love: Potato bun. Keep it classic.
The Meat: What’s your favorite ratio, and how should it be cooked?
TL: I like a 50/50 blend of prime tenderloin and prime brisket, but grilling meats to the perfect temperature can be tricky. Try using a meat thermometer and look for 130 to 135 degrees if you’re going for medium rare. That’s how I like mine done.
by Sara Levine in Recipes, July 14th, 2015
When it comes to cooking with small kids underfoot, I’m always looking for dinner ideas with that magical combination of flexibility, simplicity, big flavors and tender meat. Our kids are 1, 3, 4 and 6, and the whole crew has varying amounts of teeth at any given time, so tender meat is a must. Plus, it’s delicious — no matter what age you are.
So I rely on two delicious marinades that I know by heart to put on anything from flank steak to chicken strips to roasted whole chickens. One is a tangy blend of lime and cumin; the other is lemon and garlic. Even though they’re both citrus-based, they’re full of totally different flavors. Our kids LOVE them, and, as a bonus, you can double any batch of marinade and throw a second dinner in the freezer while you’re making the first. The meat will just keep soaking up more flavor while it thaws later on.
by Maria Russo in In Season, Recipes, July 9th, 2015
In this swampy midsummer heat, my favorite breakfast (oatmeal) becomes entirely unappealing. Even a smoothie blended to go becomes lukewarm in minutes. So why not enjoy frozen treats at every meal, including breakfast? Food Network Kitchen came up with genius ice pop recipes for on-the-go morning meals that’ll cool you off and fuel you up for the day. Plus, swap a frosty pop for your green juice, favorite cocktail or after-dinner treat. Read more
by Maria Russo in In Season, Recipes, July 2nd, 2015
The sun is shining, the grill is hot and you’re looking forward to a meal of juicy meat. Fast-forward 30 minutes and you’re face to face with a dry, overcooked hunk of steak or a tough chicken tender. What went wrong? Getting the grilling game right can be tricky. When it comes to grilling burgers, meat master and Texas restaurateur Chef Tim Love recently told FN Dish, “There are actually two common mistakes I see often, which are a shame, so listen up!” He shared his take on those two problems, plus offered ways for avoiding them next time.
1. Flip Burgers Once and Only Once: Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium and 5 for well-done.
by Maria Russo in Food Network Chef, In Season, July 1st, 2015
When it comes to manning the grill, Tim Love, a longtime chef and restaurateur, is all business. This born-and-bred Texan is known for his expert preparation of meat, fusing together classic Western flavors with modern ingredients and flavors. On the all-new summertime tournament Chopped Grill Masters (premiering July 14 at 10|9c), Love will takes his place among the roster of esteemed Chopped judges as a master of meat as he oversee the 16 grilling professionals who are trying to wow the panel with worthy barbecue fare.
Just in time for this weekend’s 4th of July party, FN Dish caught up with Tim, who’s also teamed up with Hellmann’s Mayonnaise, which is celebrating a brand-new squeeze bottle, for his take on how to win the holiday cookout scene. From make-ahead favorites to his all-time favorite meat to grill, read on below to hear from Tim in an exclusive interview.
Come grilling season, which dish are you most looking forward to making every year? What do you crave most?
Tim Love: Nothing says summer like kebabs on the grill. There is just something about cubes of beef and veggies stuck on a stick over a flaming grill that makes me giddy. My go-to is Rosemary Steak Kebabs, because you can use the rosemary branches for skewers so it adds to the flavor.
by Lygeia Grace in Recipes, June 29th, 2015
The beauty of summertime eats and drinks is that it all comes down to simple, fresh fare, which just so happens to pair well with long days outside and the warm temperatures of the season. Recently FN Dish caught up with Alex Guarnaschelli at one such alfresco feast, where she was celebrating the launch of her partnership with Woodbridge by Robert Mondavi to create a line of cookout-ready wine-infused barbecue sauces (you can buy them here). From her picks for seasonal entertaining to the secret to make-ahead appetizers, she shared her top ideas for summertime cooking, plus dished on what she piles on top of her ultimate burger. Read on below to hear what she had to say in an exclusive interview.
What’s your favorite way to entertain during the summer?
Alex Guarnaschelli: For a barbecue or a cookout — from Memorial Day through Labor Day and maybe even into October — I’m really big into the outdoor stuff. Because chefs are always locked indoors, we really appreciate those spring and summer months. I like to go nuts, and I think the best way to do that is to prepare a lot of stuff in advance. I definitely load my fridge door with a few salad dressings, vinaigrettes, sauces, the Woodbridge Wine ‘Cue sauce. I might take that Woodbridge Wine ‘Cue sauce and take it in a direction — I’ll add a big dose of fresh ginger, put it on shrimp. I’ll take that barbecue sauce and I’ll add a huge hit of chili powder and I’ll put it on a pork shoulder. You know, I might just take the personality of it and pull it. Because it’s got that wine flavor, those tannins. It’s almost like a dry barbecue sauce, like in the good sense, like a dry wine. I think that having all that stuff done in advance, for me, is huge. So when you talk about how charming it is, the butterflies and the unicorns and the rainbows, for me, it’s great when I have company over and I’m outdoors and I’ve lit the little tiki lamps and the food is out and people are drinking and we’re laughing and I’m not going back in the kitchen.
by Sara Levine in Recipes, June 25th, 2015
If you think of your grill as basically a big oven with a lid, you can cook just about anything on it — providing you have the right vessel. In the spirit of the hungry camper craving a fresh-baked brownie in the middle of the forest, here are nine “ungrillable” items that are great prepared over hot coals. (For the secret to the brownies, see below.)
Spaghetti with Sauce: Skip the unwieldy pot of boiling water and seal up fresh tomatoes, eggplant, dry pasta and some water in a packet of heavy-duty foil, place on the grill and voila! A hearty sauced spaghetti with a deep simmered taste. Get the recipe here.
French Toast: Buttered nonstick foil is the secret here. Use it to wrap 2 slices of eggy soaked bread, arranging the pieces side by side (not stacked). Grill over medium-high heat with the top down, flipping once after 5 minutes. Make sure to have plenty of maple syrup on hand for drizzling. Get the full recipe here.
Brownies: Fill a metal (not glass, please) pan with batter, place over an unlit burner on a grill prepared for medium-high heat, cover and bake; check for doneness often.
by Food Network Magazine in Food Network Magazine, June 19th, 2015
Attempting to eat with a fork while balancing a drink in one hand and a plate in another is a universal party buzzkill. At summer cookouts, we tend to avoid silverware and go hand-held — think burgers, hot dogs, grilled wings and corn on the cob. So why not keep your party sweets utensil-free too? The ice cream cone is the quintessential hand-held frozen treat, but that involves scooping to order. Here are five cool desserts that you can make ahead, then freeze and forget. Just grab ‘em straight from the freezer for the finale of your 4th of July bash or any weekend gathering. Read more
by Allison Milam in Recipes, June 18th, 2015
We aren’t sure what Curtis Stone’s wife is going to do for him for Father’s Day, but it’ll be tough for Lindsay Price to outdo 2014: She hired a string quartet and spent all day cooking him an Italian dinner. And this was to one-up Curtis’ Mother’s Day move the month before, when he hired a mariachi band and rolled out a Mexican feast in their backyard. Over the top, yes, but the chef doesn’t get much time off, between his Los Angeles restaurant, Maude, and his hours on the set of All-Star Academy. When he does have a minute with Lindsay and their two young sons, Hudson and Emerson, he makes a big deal of it. Curtis would love anything Lindsay decides to make this year, but he admits that he often craves a big steak. “All us guys like to feel like Fred Flintstone once in a while,” he says. This summery steak dinner, from his cookbook Good Food, Good Life, couldn’t be easier. “It leaves more time for friends and family,” he says.
Get Curtis’ ideal Father’s Day meal below.
Grilled Rib-Eye Steaks with Mouth-on-Fire Salsa (pictured above): “I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness.”
Once our burgers reach charred, juicy perfection on the grill, we tend to stack them high with all kinds of toppings. More often than not, they come with a layer of melting cheese on top. But that doesn’t mean that burgers should always be built from the bottom up. Instead of laying cheese and other toppings on top as an afterthought, surprise your fellow burger eaters by stuffing your next patties at the core.
If you’re grilling for a crowd, offer up burgers with a little variety. Trisha Yearwood’s Cheese-Stuffed Burgers (pictured above) are stuffed with different cheeses, like pimento, mozzarella or blue cheese. Though they may be stuffed differently, they’re all grilled to juicy perfection with an oozing cheesy center.