Tag: Grilling

Gourmet Hot Dogs — The New Girl

by in Recipes, June 13th, 2013

Brooklyn's Corniest Hot DogsI must confess: I’ve never been much of a hot dog person. At a tailgate or poolside, I’ll happily indulge. But when scouring the Internet for new recipes, franks are not usually on my radar. At least, that used to be the case.

There has been a lot of buzz around hot dogs during the last couple years, and the momentum hasn’t stopped. Not just for game day anymore, the popular American finger food has become trendy and edgy, pushing past traditional ketchup and mustard to embrace new and bolder toppings. Hot dogs are popping up on menus worldwide and taking over magazine spreads; the question is whether they’re worth the hype. I may have been a skeptic before, but after making Brooklyn’s Corniest Hot Dog, I am a firm believer. Corn and caramelized onions are a match made in heaven. Add bacon, and now we’re really cooking. Needless to say, this recipe was a winner.

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VOTE: Star vs. Chopped Appetizer Showdown

by in Recipes, Shows, June 9th, 2013

Star vs. Chopped 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, Guy Fieri and Ted Allen go head-to-head with their easy, crowd-pleasing summer appetizers. Whose will you make for your next get-together? Cast your votes below!

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Stretching the Value of Steak — Weekend Cookout

by in Recipes, June 8th, 2013

Skirt SteakThis summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features juicy grilled steak that won’t break the bank.

No matter if you’re buying filet mignon or flank steak, the price of beef can leave a sizable dent in your wallet, especially if you’re shopping to feed a crowd. But even though it’s a splurge item for many, steak is indeed a can-do meat for your next weekend cookout; the trick is knowing what to buy and how to stretch it so that you get the most for your money.

Choosing the Best Cut
About that filet mignon — skip it. Stick to the flank or other budget-friendly cuts like hanger or skirt steak. These pieces of beef are every bit as flavorful as their expensive counterparts, but they’re thinner, so they’re more prone to overcooking. To remedy that and dodge chewy meat, simply keep the cooking time to a minimum. In his recipe for Skirt Steak (pictured above), Alton cooks the beef on hot charcoals for just 60 seconds on each side, then keeps it wrapped in foil for 15 minutes; the direct-heat method ensures that the meat develops a charred crust, while the aluminum tent helps it become tender. Click the play button on the video below to watch Alton make it.

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VOTE: Star vs. Chopped Cocktail Showdown

by in Recipes, Shows, June 2nd, 2013

Fruity Cooler 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, we’re toasting the start of June with a pair of refreshing, fruity cocktails. Whose will you shake up for your next summer party? Cast your votes below!

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Barbecue Without a Grill — Weekend Cookout

by in Recipes, June 1st, 2013

The Ultimate Barbecued RibsThis summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features authentic barbecue made without a traditional barbecue grill.

Memorial Day has come and gone, and for the next three months, the focus will be on enjoying all things grilled — those quintessential warm-weather favorites that all but define summertime. But what if you simply don’t own a grill, or if you live in the city and don’t have access to outdoor space? Are you resigned to a summer of boiled dogs and sauteed chicken? No way. Even if you’re confined to cooking with a basic stovetop-oven setup, you can indeed indulge in classic seasonal recipes for saucy ribs, moist burgers, juicy chicken and succulent steak. It just takes one key piece of kitchenware: the grill pan. Heavy and sturdy, grill pans are placed atop stovetop burners like a standard pan, but they boast raised ridges similar to the grates on an outdoor grill, guaranteeing those sought-after grill marks.

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Behind the Booklet: 50 Slaws

by in Food Network Magazine, June 1st, 2013

Classic Slaw Recipe
Slaws are the ultimate summer salad: They are fresh and crisp, can be prepared hours in advance and make the perfect companion to grilled foods. In Food Network Magazine‘s June booklet, you get 50 awesome slaws to fulfill all your summer needs. But because we here in the Test Kitchen have too many ideas for our own good, we had a few slaw recipes left over that just couldn’t fit into the booklet. One of them is particularly special because of its longevity: It’s delicious in the summer, but transitions wonderfully into the cooler months. The combination of pear, endive, red cabbage, maple, cranberries and pecans will feel as at home on your Labor Day table as it will in your Thanksgiving spread.

Pear Endive Slaw With Maple Dressing: Combine (4-5 cups) 1/2 head thinly sliced red cabbage with 1 tablespoon kosher salt for 1 hour. Rinse well and pat dry. Whisk 1 tablespoon Dijon mustard, 2 tablespoons champagne vinegar, 3 tablespoons maple syrup; add 1/4 cup oil. Toss on cabbage with 3 sliced endives, 2 sliced pears, and 1/2 cup each dried cranberries and toasted chopped pecans.

Let’s Get Grilling — Simple Scratch Cooking

by in How-to, May 29th, 2013

Sweet Cola RibsMemorial Day signaled the unofficial start to summer, so it’s only natural that the next part in The Good Cook series should be about grilling and barbecuing. Here’s a quick primer to get you started.

Direct Heat vs. Indirect Heat: The first thing to think about when grilling is how long your food will take to cook and that all depends on what you’re making. Quick-cooking items like sausage links, steak and shrimp cook best when placed directly over the heat source (i.e., flame or hot coals). This is called direct-heat cooking.

Brisket and ribs, on the other hand, need a long cooking time to become tender, so you want to use an indirect cooking method. This simply means the coals are piled, also called “banked,” on one side of the grill, or just the outer gas burners are turned on. The food is placed on the rack, away the flame or hot coals, and cooks from the radiant heat. It’s akin to turning your grill or barbecue into an oven. With this cooking method, you’ll also need to keep the grill closed to maintain a consistent cooking temperature.

Gas vs. Charcoal Gas Grills

VOTE: Star vs. Chopped Burger Showdown

by in Recipes, Shows, May 26th, 2013

Burger 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, we zone in on the classic summer burger — juicy, beefy and cooked on the grill. Who made it best? Cast your votes below!

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The Neelys’ Top 5 Summer Grilling Tips

by in Food Network Chef, May 25th, 2013

Pat and Gina NeelyWho better to kick off the season of outdoor cooking and all things barbecued, grilled and smoked than Food Network’s own First Family of Barbecue, Pat and Gina Neely? Together, this culinary power couple has been known to put their signature spins on authentic Tennessee ribs, comforting potato salads, and traditional grilled chicken alike — the must-have dishes for the ultimate summer cookout. FN Dish caught up with the Neelys at the 2013 South Beach Wine & Food Festival earlier this year to chat about what it takes to master the grill at home and to learn their secrets to better barbecue. At a live cooking demonstration on the beach with their fans, Pat and Gina cooked a quick meal of grilled shrimp and pineapple kebabs with mango salsa, explained the ins and outs of some classic warm-weather recipes, and answered fans’ questions about all aspects of summertime cooking and entertaining. Find out what they had to say below, and get their top-five tips for enjoying a stress-free summer at the grill.

5. It’s a good idea to start the grill on medium heat and rub the grates with oil before adding anything to it. This will help prevent food from sticking.

4. When making kebabs on wooden skewers, be sure to soak the sticks in water for a while before you put them on the grill. Otherwise, the dry wood will catch fire and burn quickly.

Get the Neelys’ top three tips

Turkey and Blistered Green Chile Burgers — The Weekender

by in Entertaining, Holidays, May 24th, 2013

Turkey and Blistered Green Chile BurgersFor the last few years, my husband and I have been in the habit of visiting friends in Northampton, Mass., for the long Memorial Day weekend. We make the trek from Philadelphia on Saturday morning, arriving sometime in the early afternoon, very ready for several days of catching up, early cocktail hours and lazy meals.

One thing that’s always particularly fun about these weekends is that these friends take their grilling very seriously. We live in an apartment without a stitch of outdoor space, so I’m always excited to have an opportunity to cook outside on a real, live flame (my everyday cooktop is an ancient, soul-less electric stove).

Two years ago we experimented with grilled pizzas (a huge success!), and last summer we cooked up a buffet of sausages, from-scratch veggie burgers and a mountain of grilled vegetables. As our visit approaches, I’ve had my eyes open for new recipes that might work well on their deluxe grill.

Before you start cooking, read these tips

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