This 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 for dinner this weekend, we’re starting with a cup of chilled soup.
Unlike hot soups that can weigh you down and fill you up, chilled soups, like gazpacho and fruit purees, are light, refreshing and ideal for steamy summer days. Most chilled varieties come from no-cook recipes, meaning that the ingredients — fresh, seasonal produce, herbs, olive oil and more — are quickly blended then left to rest as their flavors combine.
Food Network Magazine’s Chilled Cucumber Soup (pictured above) is a bright bowl that is bursting with sweet and savory tastes from cucumbers, sherry vinegar, dill and a touch of garlic. If you’re hosting guests this weekend, ditch traditional serving methods and pour the soup into tall shot glasses, so that guests can simply drink this cool, smooth blend.
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Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We love grilled wings. Spicy, sweet, salty: No matter which wing you choose, you’ll make Dad happy this Father’s Day. I can’t help but love the classic Buffalo hot wing, so that one was my favorite.
First, start with the classic
This 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 roundup of stress-free summer favorites and this weekend, dinner will feature easy-to-prepare turkey burgers.
As juicy as beef patties, but leaner and milder in flavor, turkey burgers are an ideal canvas to showcase any number of flavors and textures. Before grilling, add to ground turkey a selection of sauces, fresh vegetables, herbs and spices to flavor the burger and ensure its moistness, and top with soft cheeses, crisp greens, mayonnaise, mustard and more to complete it. Check out Food Network’s top five turkey burger recipes, each with a different tasty twist and all go-to main dishes for your weekend cookout spread.
5. Perfect Turkey Burgers – Food Network Magazine’s mushroom-laced burgers are topped with smooth avocado slices and built atop toasted English muffins.
4. Stuffed Turkey Burgers – Inside Ellie’s moist turkey patties is a combination of creamy mozzarella cheese and roasted red peppers.
Get the top three turkey burger recipes
Let’s face it: No matter how many times we take to the barbecue every season, we still find ourselves second-guessing the perfect temperature for hamburgers, wondering how to create those perfect grill marks on steak and looking for ways to reinvent classic macaroni and potato salads. Well, Food Network has the ultimate cheat sheet for you this summer season.
Experts from our very own Food Network Kitchens will come together to address these perennial grilling problems on Food Network’s Facebook page this Saturday from 12 pm to 12:30 pm EST.
From dry chicken to tips for cooking food over direct and indirect heat, our experts from Food Network Kitchen will be offering helpful solutions and delicious recipes to take you beyond Labor Day.
Do you have a question you need answered? Head to Food Network’s Facebook page this Saturday from 12 pm to 12:30 pm EST.
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
This Memorial Day weekend, as you fire up the barbecue and host the first backyard cookout of the season, think beyond basic burgers and hot dogs — though there is nothing wrong with either of those classics — and let other main dishes shine in your holiday spread. We’ve rounded up five must-try meat and fish recipes, for beef, pork, trout and more, that can be quickly and easily cooked on the grill. Check out Food Network’s favorite selections below and tell us what you’re grilling this Memorial Day weekend.
The ultimate in finger-lickin’ barbecue, the Neelys’ Wet BBQ Ribs (pictured above) are juicy, succulent and fall-off-the-bone tender. The secret to cooking these saucy beauties is to grill them over indirect heat in a slow-and-low process, allowing the meat to become soft and rich. Pat recommends basting the ribs during only the final 30 minutes of cooking, so as to prevent the ketchup-vinegar-brown sugar sauce from burning.
More favorites for Memorial Day
Upgrade your barbecue sauce with help from six legendary pit masters.
Memphis-Style Barbecue Sauce (pictured above)
Charles Vergos’ Rendezvous (52 South Second St.; 901-523-2746) is famous for its spice-rubbed ribs, and John Vergos, son of founder Charlie, still smokes them the way his father did when he opened the place in 1948: He cooks the pork ribs over oak charcoal briquettes, bastes them with a mix of vinegar and water, and seasons them with a paprika-heavy spice blend before serving with the sauce on the side. “Our sauce is not too heavy,” he says. “I like the little mustard and vinegar bite.” The recipe is a long-held family secret, but chefs in Food Network Kitchens ordered a few bottles and reverse-engineered the recipe.
Get more regional BBQ sauces
Even though Labor Day has come and gone, you can still utilize your grill. Top perfectly grilled pork chops with an arugula and grape salad. Sprinkle your final dish with gorgonzola cheese.
Get the recipe: Grilled Pork With Arugula-and-Grape Salad
Browse more of Food Network’s grilling recipes.
This 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 for dinner this weekend, we’re ditching the barbecue sauce and marinating chicken in fresh herbs, garlic and lemon juice.
If you’re looking for a budget-friendly meal on the grill, purchase chicken legs — they’ll also cook up faster. While the total cook time for these babies is more than two hours, that is inactive time — time that the chicken is soaking up the flavor of the marinade in the refrigerator. Once the chicken is placed on the grill, dinner will be on the table in less than 30 minutes.
Get the recipes »
A brown Betty is a dessert that dates back to Colonial times and is made from fruit and sweetened crumbs. Here, panko is combined with brown sugar, cinnamon, allspice and ginger.
Get the recipe: Grilled Rhubarb Brown Betty
Browse more of Food Network’s dessert recipes for summer.