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Sizzling Seafood, Part Two

Sizzling Seafood, Part Two

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Sausage Spectacular!

Sausage Spectacular!

Hot Links from Mike Stines

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Retro-Grilling

Retro-Grilling

Dr. BBQ Goes Back in Time

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Mulching and Irrigation

The Chile Growing Season

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Greek Lollipops

Greek Lollipops

Harald Zoschke Grills Grecian-Style

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Super Summer Salsas

Super Summer Salsas

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Firewater: Beverage Etiquette Solved at Last

Firewater: Beverage Etiquette Solved at Last

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  • Scovie Early Bird Special 30 Jun 2015 | 10:26 am

    We are now accepting entries for the Early Bird Special section of the 2016 Scovie Awards Competion. From now until July 29. Continue reading →

  • Amberfyre: Manhattan Black Cherry Bourbon BBQ Sauce: Burn! Tested 29 Jun 2015 | 4:52 pm

    Amber Button and CaJohn Hard brainstormed this sauce during talk of the big city steakhouses popularized during the 1950s and `60s. It's a blend of Kentucky bourbon, marinated cherries, a touch of vanilla, chile peppers, and what you'd expect to find in many barbecue sauces. Continue reading →

  • Superhot Marinated Jamaican Jerk Pork 28 Jun 2015 | 11:36 pm

    The technique of soaking a food in a liquid to flavor--or in the case of meats, to tenderize the cut--was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains. Continue reading →

  • Cured and Pecan-Smoked King Salmon with Hot Sauce 28 Jun 2015 | 3:50 am

    The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation. Continue reading →

  • Spicy Belizean Grilled Fish Burger 26 Jun 2015 | 1:14 pm

    This particular “burger” is a fired-up re-creation of a fish sandwich one of our editors devoured in the tiny town of San Pedro on Ambergris Caye, Belize. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to prepare, quick and easy fish recipe with significant heat, this is it. Continue reading →






  • Portable Picks to Make and Take on July 4th — Summer Soiree 2 Jul 2015 | 10:00 am FN Dish – Food Network Blog

    Red and White Double Dippers with Blue Corn ChipsFestivities for the 4th of July are coming up fast. No matter where you’re celebrating, whether at home, at a friend’s or in the great outdoors, making dishes that are easy to take on the go can be a game changer for your celebrations. Classic American dishes like burgers and hot dogs don’t generally transport well on the fly, but luckily we have a few make-and-take dishes up our sleeve that will make potlucking and picnicking on Independence Day go off without a hitch.

    Bring an extra-easy, patriotic appetizer that doesn’t take more than 20 minutes to make from start to finish. Make quick red pepper salsa and creamy garlic-lime dip at home for Red and White Double Dippers with Blue Corn Chips. The dips are easy to pack up and bring, while the chips require just a trip to the store.

    Orzo SaladCook up a big batch of orzo and toss with cherry tomatoes, red onion, fresh herbs and feta cheese for an easy-to-make Orzo Salad.  Since it’s a cold salad that just needs to be scooped to be enjoyed, this crowd-pleasing dish is a fuss-free option to take to a party.

    GazpachoSoup may not sound like the most-convenient dish to schlep, but not all soups are created equal. Make Anne Burrell’s refreshing Gazpacho ahead by pureeing the veggies in a blender, and transport the finished product in a plastic pitcher or bowl.

    Milk Chocolate Banana PuddingInstead of toiling with dessert while you should be mingling, watching the fireworks and taking part in other 4th of July-ish things, plan on a treat that’s best assembled a day in advance. Layered with homemade chocolate pastry cream, wafer cookies and bananas, Bobby Flay’s Milk Chocolate Banana Pudding is a scoopable finale for a cookout, and all there’s left to do before eating is top with whipped cream and chocolate shavings.

    Raspberry LemonadeDon’t forget to pack a drink to wash it all down. Ree Drummond’s Raspberry Lemonade is an easy, kid-friendly refresher that might taste even better when swigged in the great outdoors out of a plastic cup.

    Get more recipes ideal for the 4th of July from our friends:

    Feed Me Phoebe: Red Beet Hummus Recipe with Lemony Yogurt
    The Heritage Cook: Tangy Caprese Salad with Pickled Cherries (Gluten-Free)
    Creative Culinary: July 4th Red, White and Blue Patriotic Poke Cake
    Weelicious: Blue Corn Chip Crusted Fish Sticks with Red Pepper Coulis
    The Lemon Bowl: 3 Steps to Perfectly Cooked Sweet Corn
    Bacon and Souffle: Red, White and Blue Bark
    Healthy Eats: 5 Frozen Treats for a Sweet Fourth
    Taste with the Eyes: Dessert for the 4th of July: Elderflower Berry Pavlova
    Napa Farmhouse 1885: Best Ever Elk Burgers For The 4th of July
    Red or Green: Roasted Sweet Pepper Salad
    Elephants and the Coconut Trees: Heirloom Tomato Pie
    In Jennie’s Kitchen: Summer Raspberry Sorbet
    Homemade Delish: 4th of July Cheesecake

  • Giada’s Living la Dolce Vita in Italy This Summer on an All-New Series 2 Jul 2015 | 9:30 am FN Dish – Food Network Blog

    Giada De LaurentiisFor years you’ve watched Giada De Laurentiis make her family’s tried-and-true Italian meals with the most-authentic recipes from where she was born. And now with her all-new series, Giada in Italy, you’ll be able to get an insider’s look at her home country for the ultimate summer vacation adventure.

    Premiering Sunday, July 19 at 11a|10c, Giada in Italy will take Giada to Italia for 13 weeks of cooking with the freshest local Italian goods, embracing the beauty of the region, and celebrating with local family and friends. The first stop on the trip is Sorrento, a coastal town in Southern Italy, where Giada sets off to scour for seasonal ingredients, then heads home to put them to work in light, classically Italian dishes.

    No stranger to Giada’s shows, Giada’s Aunt Raffy is on hand as well. She and Giada will explore their family’s treasured recipe book, and in later episodes, the familial feasts continue. Inspired by the rich traditions of the region and her family’s signature approaches to time-honored dishes, Giada will prepare bountiful meals for the clan while honoring their beloved traditions.

    Mark your calendars for a summer of Giada in Italy, premiering Sunday, July 19 at 11a|10c.

  • Stuff in Guacamole: Where Do You Stand? 2 Jul 2015 | 7:16 am FN Dish – Food Network Blog

    traditional guacamoleThe New York Times tweeted yesterday, “Add green peas to your guacamole. Trust us.” And everyone went berserk. Feelings ranged from rage and confusion to steadfast defense of the Times’ suggestion. President Obama didn’t buy it. Jeb Bush wouldn’t add peas to his guac either. Deb Perelman, Dan Pashman, Sam Sifton, Jean-Georges and Alex Stupak weighed in on the debate, mostly in support of the controversial guacamole mix-in. Where do you stand? Is it OK to put peas in guacamole? If not peas, what is OK to add to guac?
    bacon guacamoleBacon (and jarred pickled jalapenos!) in guacamole: definitely not traditional, definitely delicious.

    charred corn guacamoleIs it OK to put corn in guacamole?

    papaya guacamoleDo papayas have a place in guacamole?

    mango guacamoleWhat about mangos?

    ranch guacamoleIs ranch guacamole so wrong?

    wasabi-ginger guacamoleWasabi and pickled ginger in guacamole — would you?

    pear and pistachio guacamolePears and pistachios in guacamole — is that going too far? What would POTUS think?

    What’s the craziest thing you’ve put in guacamole? Tell us in the comments below.

  • Summer Cooking (and Eating), Alex Guarnaschelli Style 1 Jul 2015 | 1:00 pm FN Dish – Food Network Blog

    Alex GuarnaschelliThe 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.

    Any tricks for preparing cookout recipes in advance without sacrificing their flavor?
    AG: If you are not working with other people and you are the host and you’re your whole staff, which is often the case for people, I would say go for a bowl of dip and a big basket of chips. I may be cooking inside for the hour or two before the guests come, but I’ll have made a basket of chips and I’ll keep it over the stove so it’s kind of warm. So when you put it out with the dip, it’s got that, like, yeah-I-just-fried-those effect. No, you didn’t. You bought them.

    What does your ultimate burger look like?
    AG: First of all, a grilled potato bun. There’s just no other way about it. Now, when you said “burger,” I have to go with beef. I do. I’m going to be blasphemous for a minute here: It’s got to have American cheese on it. It’s often got to be in an American cheese direction, with pickles and a stack of onion rings this high, and the bun’s sitting on top, and there’s no way it can fit in my mouth until I press it down and you get that wonderful textural moment … where you squeeze the whole thing.

    Summer eats rapid fire — think fast!
    Burgers or hot dogs? Burgers
    Potato salad or pasta salad? Potato salad
    Corn on the cob or corn pudding? Corn on the cob
    Pie or cobbler? Pies
    Ribs: wet or dry-rubbed? Wet
    Grilled chicken or grilled steak? Grilled steak
    Iced tea or lemonade? Arnold Palmer
    Popsicles or ice cream? Ice cream

  • Michael Symon’s Meaty Secret: Everything in Moderation 1 Jul 2015 | 12:00 pm FN Dish – Food Network Blog

    Michael SymonOn Food Network’s new series Burgers, Brew & ‘Que (Fridays at 10:30|9:30c), Iron Chef and All-Star Academy mentor Michael Symon takes viewers through his favorite cities, introducing us to his ultimate foodstuffs, i.e., burgers, barbecue and beer, among other meaty and nonmeaty things. However, it’s his love for meat that Michael is well known for — that’s no secret. But Michael reveals what he really eats seven days a week, which many people might find shocking.

    FN Dish recently caught up with Michael at Hill Country Barbecue in New York City to chat about his show and his favorite topics — which, of course, center around barbecue. We also got into some possible cook-off smack talk regarding his friend Bobby Flay. Can Michael Symon Beat Bobby Flay?

    FN Dish: On Burgers, Brew & ‘Que, you visit three cities: Nashville, New York and Cleveland. What makes those cities particularly special for you?
    MS: Ah, well, Cleveland is my hometown. I know it so well, and the food culture there and a lot of the places I’m going to are places that I either grew up eating at or are places that when I’m off from work or after work I would go hang out at. So it has obviously a very close personal relationship. And New York is similar; it’s almost like my second home, where I spend so much time. I know so many chefs and so many great little dive joints, and I love being in New York, because not only could I go to places that I knew, but chef friends could take me to places that maybe I’ve never been before. So it was a really fun experience in New York. And … Nashville is one of my favorite cities in America. It just continues to grow and it has a great food culture, a great music culture, and the people there are not only very proud of their city but they are proud of their food. … Nashville is one of America’s real treasures of a city.

    On the show you try all kinds of foods, but what food is your No. 1 happy place?
    MS: [Laughs] Gosh, you know, it’s hard to beat barbecue in my world. “Everything that I love about food is barbecue” really sums it up. It’s typically eaten in a group, with a lot of people or a family. You know, the culture of it is that they put meat in the smoker the night before or in the morning, go to church, then come home and have a feast with their friends and family. So, you know, the culture of barbecue I love. And being a meat guy, it really all revolves around the cuts of meat that are a just little more fatty, a little bit more delicious and you have to have patience to make them fantastic. So, I mean, how can’t you love a brisket? [Laughs]

    Is that your favorite cut?
    MS: Oh, my favorite cut is whole hog. The process of cooking the whole hog to me is barbecue’s greatest gift. But I love a brisket. [Laughs]

    Would you say the pig is your absolute favorite animal to eat?
    MS: Uh, yeah, the hog. I mean, it’s so versatile. … Other than the oink, the whole animal is edible. You know, I love it, from chicharron to crispy ears to fried pig tails to braised or smoked pork belly to the ribs, to the hams to the shoulders and the butts; I mean the whole animal is just absolutely delicious.

    Hypothetically, the doctor tells you “Michael, cut back on the pork” or, worse, “You’ve got to eliminate it from your diet.” What do you do?
    MS: I panic. My saving grace (this is … my dirty little secret) is my wife (we’ve been together for 20-plus years) is a vegan. So at least two, typically three, days a week I eat vegan — not always vegan but vegetarian, because it’s easier to cook for us both at home if we eat the same thing. So essentially I binge on meat four days a week, and then she makes sure that three days a week I’m kind of squared off where I’m doing yoga, drinking green juice and eating a lot of vegetables. So that has given me a balance in life where hopefully the doctor would never have to say that to me. [Laughs]

    You two make a perfect pair, then.
    MS: Yeah. Exactly!

    What would you say is your favorite style of barbecue?
    MS: My favorite style is … the vinegar-based sauces that run through the Carolinas, sometimes with mustard and sometimes without. … [For] me it’s the best because it really allows you to taste the meat and the vinegar kind of accents it, and the meat’s not hiding behind anything else. And then my next favorite would probably be Texas, specifically Austin.

    Would you use either of those styles on your whole-hog barbecue?
    MS: Um, yeah, for sure. The Carolina style, I think, is the best for whole hog. That eastern section of North Carolina is really where all they do is whole hog. Most of the places that you go into, they’ll only be cooking whole hog — that’s what they do.

    Do you have a favorite wood for barbecuing or smoking?
    MS: I like fruit woods better, specifically apple. They’re a little less bitter, the smoke is a little bit less forward. So for me, like when I’m smoking, I usually use some post oak to control the heat and then apple wood to control the flavor of the smoke.

    How often do you barbecue at home, and what kind of setup do you have?
    MS: I barbecue endlessly at home. I have several smokers, some that are big enough to fit entire hogs in. So typically when I entertain, I’m barbecuing. We have some small Green Egg-style smokers for some smaller cuts. But then I have this enormous 10-foot-long steel drum offset Yoder smoker that I’ll do larger cuts or whole hogs in.

    What were family barbecues like when you were a kid? Do you have any great memories?
    MS: You know, when I was a kid it was more grilling out than it was barbecue. I think there’s a big difference between the two. Like I think sometimes people think, “I put some burgers, dogs on the grill and I’m barbecuing,” where you’re more grilling. But, you know, in Cleveland, because we have such a huge Eastern European influence, there was a lot of smoked sausages, kielbasa, stuff like that on the grill. And because my mother’s Greek, we did a lot of lambs or goats [roasted] on spits. That’s more of a barbecue style … . It was like My Big Fat Greek Wedding at my house.

    Coming up as a chef, was there someone in particular who ignited your passion for barbecue?
    MS: I would say from a barbecue standpoint the guy that has really inspired me the most is Mike Mills. He has an innate sense about barbecue and where the heat should be. It’s almost like he doesn’t need to look at a thermometer to check what temperature his meats or his smokers [are] at. He just knows. He just has an innate sense around barbecue. To me he’s an incredible inspiration, not only for the way he smokes meat and handles meat but just him as a person. He’s an incredible guy. He always does things the right way, and, you know, I don’t think there’s a better pit guy or barbecue guy in the country.

    Now, the show doesn’t just leave off at food; it includes beer. Do you have a go-to brand or a local, small-batch brewery that you’re really into right now?
    MS: There’s a brewery out of Cleveland — we’re actually doing it on the show – Great Lakes Brewery. They’ve been around forever. They have a lot of depth, a lot of selection, incredible beers, like any style that you could desire. My current favorite beer that I’m drinking is out of Dexter, Michigan, at Jolly Pumpkin. It’s a sour that they age in red wine casks that I think they call La Roja. To me it’s the best beer I’ve ever drank in my life.

    Beer bottle or poured into a glass?
    MS: Depends on the day. [Laughs] I drink it out of a can sometimes, too. It just depends where I am, you know. If I’m hanging out in the yard and barbecuing with my buddies, I’m drinking out of a bottle or a can — all day long. My wife is a sommelier, so, like, if we’re having a fancy dinner and if she’s pairing beers with different courses and stuff, you know, then I’ll go to the proper glassware.

    The show also features some desserts. Do you have a favorite, one you like to enjoy at a barbecue?
    MS: I don’t have a massive sweet tooth, so I always tend to go toward cobblers or crumbles. Whatever the seasonal fruit is, a nice crunchy topping …, a good scoop of ice cream on top; it’s perfect for me.

    The other theme of the show is burgers. You’re known for your burger restaurants. For someone going to B Spot for the first time, what would you recommend?
    MS: I still love the Fat Doug Burger. It’s kind of the burger that we built the whole concept around. It’s a naturally raised grass-fed beef, grilled, topped with a little bit of crispy pastrami, some coleslaw, some brown Cleveland mustard on those housemade buns. We have these awesome buns that have no high-fructose corn syrup, all the flour is stone-ground. It’s just a really simple, special, great burger.

    Many people know that you and Bobby Flay are good friends. Since both of you have burger places, would you ever go up against him in a burger cook-off?
    MS: Head-to-head like on television? Probably not. But we’ve both done the Burger Bash in South Beach for five years. I’ve won four of them. So I guess, yes, we have. [Laughs]

    Would you say that yours is better than his?
    MS: I would never say that. I let the people decide. [Laughs]

    Quickfire (Name what comes to your mind first):
    Pork: Bacon
    Chicken: Livers
    Beef: Rib eye
    Lamb: Chops
    Goat: Head
    Duck: Confit
    Bacon: Breakfast
    Ham: Easter
    Lard: Delicious
    Cheese: Grilled
    Butter: On everything
    Ice cream: Can never get enough
    Beer: Soothing
    Wine: Not as good as beer
    Vegetables: When I have to

    Watch Michael Symon on Burgers, Brew & ‘Que on Fridays at 10:30|9:30c.

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