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Retro-Grilling

Retro-Grilling

Dr. BBQ Goes Back in Time

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Dog Days of Summer

Dog Days of Summer

Mike Stines on Wieners

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Firewater: Beverage Etiquette Solved at Last

Firewater: Beverage Etiquette Solved at Last

What Drinks to Serve with Fiery Foods

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Sizzling Seafood, Part Two

Sizzling Seafood, Part Two

More from Mike Stines

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Super Summer Salsas

Super Summer Salsas

Gwyneth Doland's Favorites

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Sausage Spectacular!

Sausage Spectacular!

Hot Links from Mike Stines

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Mulching and Irrigation

Mulching and Irrigation

The Chile Growing Season

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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 →






  • Gelato vs. Ice Cream: What’s the Difference? 30 Jun 2015 | 1:00 pm FN Dish – Food Network Blog

    Gelato vs. Ice Cream: What's the Difference?Gelato, that Italian dessert staple, is gaining U.S. fans, with sales hitting an estimated $214 million in 2014, an $11 million increase from 2009, and driving growth in the frozen dairy dessert market. But did you ever wonder what the difference is between ice cream and gelato — or if it’s just a matter of semantics and a higher price point?

    In fact, gelato is really quite distinct from ice cream, NPR’s The Salt blog notes. Citing gelato expert and author Morgan Morano, writer Linda Poon sketches out a few key differences:

    Creaminess: Gelato is creamier, smoother and silkier, as well as denser and more elastic and fluid, than American ice cream.

    Ingredients: While both gelato and ice cream contain cream, milk and sugar, authentic gelato uses more milk and less cream than ice cream and generally doesn’t use egg yolks, which are a common ingredient in ice cream.

    Butterfat, air and flavor: Ice cream contains at least 10 percent butterfat and usually has between 14 and 25 percent. Meanwhile, Italian gelato includes only about 4 to 9 percent fat. Yet gelato also contains less air than American ice cream — that helps keep it dense, fluid and creamy. And having less butterfat to coat your palate allows the flavors to emerge more, Morano tells The Salt.

    Temperature: Another flavor enhancer: Italian gelato is served about 10 to 15 degrees warmer than American ice cream, at about 7 to 12 degrees Fahrenheit, so your mouth is less numb and better able to taste it.

    Serving style: Authentic Italian gelato isn’t scooped, it’s served with a spade. Dig it?

    Gelato is easily made (and enjoyed!) at home. Try Giada De Laurentiis’ Citrus Gelato.

    Photo courtesy of iStock

  • How to Make Desserts Sparkle Like It’s the 4th of July 30 Jun 2015 | 10:00 am FN Dish – Food Network Blog

    Sprinkles elevate an everyday dessert like this simple chocolate mousse into something special. Glittery red cinnamon sugar and vanilla mini marshmallow bits add a kick of flavor, while the subtle color of these pretty blue jimmies comes from natural dyes. So sprinkle without abandon and make even everyday celebrations sparkle like it’s the 4th of July.

    Fill individual ramekins with prepared chocolate mousse. Here’s an easy White Chocolate Mousse recipe and a Mocha Mousse recipe from Food Network Kitchen.

    Refrigerate the mousse-filled ramekins for 30 minutes before sprinkling with a layer of red cinnamon sugar, followed by a layer of blue jimmies and a layer of Mallow Bits. These extra-mini marshmallows are one of my favorite nontraditional sprinkles. They are much smaller and a little firmer than mini marshmallows and their size makes them perfect for decorative accents.

    Striping can be done either freehand or with a stencil (a small piece of cardboard works well), but don’t worry if the sprinkles don’t line up in perfect stripes — mine didn’t and everyone loved them anyway. Continue to refrigerate for at least an hour before serving, or freeze overnight and serve as a frozen treat.

    Check out more festive 4th of July ideas from Food Network.

  • 6 Kid-Tested Zucchini Dishes for Summer 30 Jun 2015 | 7:30 am FN Dish – Food Network Blog

    Zucchini Ribbon PastaIf you’re a gardener, or you’ve been to the grocery store and seen it on sale, you know the zucchini has officially arrived. We have a ton of the stuff popping up in our small garden beds every day, which means we’re eating a ton of the stuff every day. These are my favorite kid-tested zucchini recipes, offering enough variety to keep everyone eating the good stuff all summer long.

    Zucchini Ribbon Pasta: Long tendrils of zucchini combined with tender fettuccine noodles are the base of Ellie Krieger’s lightened-up Italian meal (pictured above). But it’s the garlic, Parmesan cheese and fresh basil on top that make it truly mouthwatering.

    Healthier Chocolate Zucchini Cake: I love this recipe because it uses less sugar and more zucchini than most chocolate zucchini cake recipes. It’s a great choice for little kids, even toddlers.

    Zucchini GratinZucchini Gratin: Ina Garten’s 5-star version of a classic includes exactly what you’d think it would from the Barefoot Contessa: buttery sauteed onions and zucchini, topped with gooey Gruyère and toasty breadcrumbs. If you have someone at your table who isn’t sold on zucchini, this recipe is for you.

    Zucchini Applesauce MuffinsApplesauce Zucchini Muffins: Applesauce works double duty in this recipe to keep the muffins moist and to act as a natural sweetener, which means using less sugar. It’s also about serving veggies for breakfast — and having everyone thank you for it.

    Stuffed Zucchini and Red Bell PeppersStuffed Zucchini and Red Bell Peppers: Giada De Laurentiis’ tender zucchini “boats” are brimming with ground beef (or turkey) and tomato sauce. With a veggie built right in, this is a dinner kids love digging into.

    Zucchini Chocolate Chip Breakfast CookiesZucchini Chocolate Chip Breakfast Cookies: Yep, they’re basically tiny loaves of zucchini bread dotted with chocolate chips. For breakfast. Or a snack. Or, if you want to get really crazy, serve ’em for dessert.

    Charity Curley Mathews is the mother of four small kids (seriously, they are 1, 3, 4 and 6) and the founder of Foodlets.com, a site about trying to raise kids who eat (and love) real food. Happily. Together. Most of the time. The whole brood lives in North Carolina.

  • From the Competition to Your Kitchen: 1-Ingredient Marinades 30 Jun 2015 | 6:00 am FN Dish – Food Network Blog

    From the Competition to Your Kitchen: 1-Ingredient MarinadesThe competition moved outdoors this week for a 4th of July cookout. And after the teams unexpectedly had their groceries swapped, we saw which contestants could really think on their feet. We loved that Michelle quickly decided to marinate her chicken, for kebabs, in yogurt — a culinary trick seen in both Mediterranean and Indian cooking. The yogurt imparts flavor and also keeps meat juicy by tenderizing it. Even though Michelle had some grilling issues, her marinating choice was super clever.

    Go beyond just yogurt — look at the condiment shelf in your fridge and get inspired for other one-ingredient marinades. Pair any of these condiments with a generous dose of salt and pepper:

    Mayonnaise: Because it’s so thick, mayonnaise provides a consistent and generous coating — unlike thinner regular marinades, which tend to separate.

    Pesto: Best used on pieces of meat (or fish) that grill up quickly — the oil in pesto can get smoky quickly.

    BBQ sauce: Use your favorite style to impart sweetness and flavor from the spices.

    Mustard: Don’t just stop at deli-style — use spicy or honey mustard for an extra pop of flavor.

    Which finalist do you think has the best combo of on-screen appeal and cooking skills? Let us know in the comments below, and tune in next Sunday at 9|8c to see what the judges have in store.

     

  • Cheesy, Saucy and Downright Delicious Pizza on Top 5 Restaurants — Vote for Your Favorite 30 Jun 2015 | 5:30 am FN Dish – Food Network Blog

    Top PizzaIn last night’s episode of Top 5 Restaurants, hosts Sunny Anderson and Geoffrey Zakarian revealed the eateries around the country that are slicing up the best pizza. Food Network has you covered when it comes to pizza, from deep dish and meat lover’s to seafood topped and cheesy, caramelized crusts. Take a look below to find out why these pies are a slice above the rest.

    The quest began at Via 313, where two brothers are serving The Detroiter behind one of Austin’s lively beer gardens. This rectangular pizza pays homage to their hometown, featuring a deep buttery crust and two types of pepperoni and cheese. Frank Pepe’s in New Haven, Conn., ranked fourth on the countdown for none other than their White Clam Pie, topped with freshly shucked clams and baked until crisp perfection. Next stop: Una Pizza Napoletana in San Francisco. There, owner Anthony Mangieri imports all of the ingredients for his Margherita Pizza – like buffalo mozzarella and DOP San Marzano tomatoes — right from Italy. Food Network traveled to Chicago for another deep-dish favorite at Pequod’s Pizza. While their Italian Sausage Pan Pizza features a special blend of pork, customers go for the irresistibly caramelized and cheesy crust. At the end of a pizza-packed show, it’s no surprise that the winning slice came from New York. At Totonno’s Pizzeria Napolitano in Brooklyn, they’ve been making the Mushroom and Pepperoni Pie the same way since 1924. Totonno’s tangy tomato sauce and thin, New York-style crust might be an undisclosed recipe, but it’s no secret that this pie takes home the No. 1 prize.

    Browse through the photo gallery to see what Top 5 Restaurants features as the country’s best pizza. Then vote in the poll to tell us which dish is your favorite.

    Take Our Poll

    Tune in next Monday at 10:30|9:30c to find out the top five restaurants serving up the best steak.

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