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  • Dave DeWitt’s Book Tour Dates Set 23 Jul 2014 | 1:47 pm

    I'll be on the road to four locations in Texas in August to perform cooking demonstrations for one of two of my latest books, Dishing Up New Mexico, at four Central Market Cooking School locations. I'll be in Dallas (August 11), Ft. Worth (August 12), Austin (August 13), and Houston (August 14). While in Houston, I will be making appearances around the city and particularly at the iBurn hot shop. Continue reading →

  • Garden Bounty: 3 Spicy and Chilled Summer Soups We Love 22 Jul 2014 | 7:32 pm

    I guess I don’t need to tell you that these soups are refreshing to serve during hot summer days and you don’t need to turn on the stove. But I do need to tell you that fruits and vegetables fresh from the garden or farmer’s market make the most flavorful soups, and also that your food processor and/or blender will get quite a workout. Continue reading →

  • Hot Monkey Pepper Vodka 21 Jul 2014 | 2:30 pm

    Guarding the northeast post at Distillery Row is New Deal Distillery, home to 4 vodkas, 2 gins, and 2 liqueurs. One vodka is a perfect fit for us here at the Burn! Blog, and you’ll know right away by its name: Hot Monkey Vodka, the star of New Deal’s line because it won a Gold Medal for flavored vodkas at the 2008 San Francisco World Spirits Competition, the Olympics of distilled spirits. Continue reading →

  • Only One Week Left for the Scovie Early Bird Special! 21 Jul 2014 | 1:08 pm

    There's just a little over a week left to take advantage of the Early Bird Special with a discount of $10 per entry. The Special ends July 30. So, if you're planning to enter more than one product into our 19th annual Scovie Awards Competition, now is the time to act. Continue reading →

  • Baja Shrimp Martini 19 Jul 2014 | 4:51 pm

    This “martini” is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime… gazpacho with shrimp! Continue reading →






  • How Do You Take Your Pie? 24 Jul 2014 | 1:00 pm FN Dish – Food Network Blog

    Poll: How Do You Take Your Pie? Food Network Magazine wants to know how you prefer pie. Answer the poll questions below, then see how your pastry opinion stacks up to others’ thoughts in an upcoming issue.

    View Poll

    View Poll View Poll View Poll View Poll View Poll

  • A 5-Minute Steak Defrost Hack? (and Other Meat-Thawing Tips) 24 Jul 2014 | 12:00 pm FN Dish – Food Network Blog

    Grilled SteakIt’s the end of a long day and you’re craving a thick, juicy steak. Fortunately, you have a nice fresh cut in the freezer, awaiting its big moment. Unfortunately it’s frozen solid as a rock and dinnertime is in less than an hour. Time to surrender your steak dreams and start making pasta instead? Nope, not so fast.

    CTi, a Taiwanese cable channel, suggests an electricity-free steak-defrosting hack that will safely thaw a frozen steak about 1 centimeter thick in less than five minutes. How? Take two metal pots or pans, turn one over bottom up and place your vacuum-sealed steak flat on it. Then fill the other pot or pan with water and place it, topside up, on top of the steak. The weight of the water and its temperature, conducted by the metal, will speed thawing. In five minutes, CTi says, your steak should be defrosted and ready to cook. (You can use the time to pick a recipe.)

    Of course, if you have more time, you can defrost the old-fashioned way, which is to say slowly and carefully — and without all the pan clanking. The best way to defrost meat safely is still to plan ahead and defrost it a day in advance in the fridge. Meat defrosted this way will stay good for a few days,  though you can’t refreeze it, unless it’s in a stock, soup or liquid. (Don’t defrost meat at room temperature; meat kept at room temperature for more than two hours isn’t safe to eat.)

    For same-day defrosting, you can use the cold-water method: Place the well-sealed package of meat in a large bowl filled with cold water and stick around to change the water every 30 minutes. (This may sound time and labor intensive, but it’s not so bad. Using this method, a 1-pound package of meat could take an hour, or even less, to thaw — though a 3- or 4-pound package could take more than two hours.) Again, no refreezing.

    If you need more guidance, you always can refer back to Food Network’s step-by-step defrosting tips and watch a video showing you meat-defrosting methods in action.

    Enjoy your steak dinner! (You can make pasta tomorrow.)

  • Off-the-Chart Corn on the Cob — Summer Soiree 24 Jul 2014 | 10:00 am FN Dish – Food Network Blog

    Perfectly Grilled Corn on the Cob

    Picture summer without nibbling on at least one ear of corn. How could you? This time of year, this staple crop is sweeter and juicier than ever. And, though it doesn’t need much else than a humble slathering of butter, the possibilities for the in-season ear don’t end there. Think of it as a kernelled canvas — one that can come drizzled, dusted or simply grilled to charred perfection with little effort at all. This week, take your pick of Food Network’s most-brazen corn-on-the-cob recipes and reinvent how your family devours corn on the cob.

    In this summer heat, the most-fitting way to take your corn is by way of the grill. Bobby Flay’s Perfectly Grilled Corn on the Cob (pictured above) shows you how to do it once and for all. After giving the corn a good pre-soak, grill each ear with the husks on till the kernels are tender.

    Corn can be sweet and juicy on its own, but it definitely doesn’t stop there. Next time you’re grilling up some corn, hit it with a little smoked paprika for Food Network Magazine’s Smoky Corn on the Cob. If you have a hankering for a different kind of smoke, brush cooked corn with rendered bacon fat before coating with diced bacon, panko and chopped basil. Hey, it can even take a surprising Asian spin, with a brush of miso butter and a sprinkling of nori.

    Instead of reinventing the corn itself, think about the butter. Slather Tyler Florence’s Grilled Corn on the Cob with Lime Butter, and the citrus-spiked butter will work as a glue for queso fresco and his Ancho Chile Rub. Or simply puree fresh herbs with softened butter for Food Network Magazine’s Corn on the Cob with Basil Butter, which injects each ear with aromatic flavor. A sprinkling of Parmesan cheese couldn’t hurt either.

    It’s not necessarily sacrilegious to cook your corn off the grill this summer. Tyler makes Oven-Roasted Corn on the Cob so perfectly cooked there’s no need to even dress it up. Simply peel down the husks and use as a makeshift handle as you’re chowing down. Or if you’re feeling desperate, Microwave Corn on the Cob is a thing — and, if you ask us, it turns out to be pretty good.

    Get more corn recipes from friends and family:

    The Lemon Bowl: Corn on the Cob with Lemon Basil
    Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
    The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
    The Cultural Dish: New England Seafood Boil
    Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
    Virtually Homemade: Grilled Corn with Tomato Basil “Butter” (Vegan)
    Devour: 4 Cobs, 4 Ways
    Daily*Dishin: Quick Thyme Corn Cobbettes
    Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
    Red or Green: Grilled Corn on the Cob
    Elephants and the Coconut Trees: Buttery Corn on the Cob
    Weelicious: Cheesy Corn on the Cob
    Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
    Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
    Haute Apple Pie: Roasted Corn off the Cob Salad
    Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
    In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
    FN Dish: Off-the-Chart Corn on the Cob Recipes

     

  • What to Look for on a Yogurt Label 24 Jul 2014 | 8:00 am FN Dish – Food Network Blog

    yogurt
    The yogurt section in the dairy aisle has been expanding rapidly, with more spins on the creamy delight than you can shake a spoon at. The next time you’re adding yogurt to your shopping cart, here are some things to keep in mind as you scan the label.

    Added Sugar
    All yogurts contain sugar. Yogurt is made from milk, which contains lactose, a natural sugar found in milk. It’s the added sugar — what the yogurt manufacturer brings to the mix — that buyers need to watch out for. Fruit-flavored yogurt and honey-flavored yogurt have more sugar than plain because of added sugars. If you read the ingredient list, you will see words like fructose and evaporated cane sugar, both of which are simply different names for sugar. A good rule of thumb: If a yogurt contains more than 20 grams of sugar per serving, it’s more of a dessert than a healthful snack.

    Artificial Sweeteners
    Instead of sugar, some brands choose to sweeten yogurt using artificial sweeteners (to cut calories). I prefer to choose a small amount of natural sugar over the artificial varieties. (Here’s a low-down on artificial sweeteners you may come across.)

    Ingredient List
    Look for labels that have a simple ingredient list. Some brands have a laundry list of thickeners, stabilizers and other additives. My policy is, if I can’t pronounce it, I don’t buy it.

    Traditional vs. Greek
    These days, the two most popular options in the yogurt section are traditional yogurt and Greek yogurt. As most shoppers have come to learn, traditional yogurt has a more watery consistency. But it also provides about double the calcium (when comparing nonfat plain varieties). Because Greek yogurt is strained, it has a thicker, creamier texture. It also has less sugar, less sodium and twice the amount of protein compared with traditional yogurt. In addition, it has less lactose, making it potentially more amenable to those who are lactose-intolerant.

    Fat
    Most traditional and Greek yogurts come in low-fat and nonfat varieties. (A handful of companies produce full-fat Greek yogurt.) Don’t get me wrong: Full-fat yogurt is fabulous, but the extra fat comes from saturated fat, which may raise “bad” (LDL) cholesterol. Save the full-fat yogurts for an occasional treat and lean toward nonfat or low-fat varieties for regular eating.

    Toby Amidor, MS, RD, CDN, is a registered dietitian who specializes in food safety and culinary nutrition and is also the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day. She is a consultant for the National Dairy Council and other food associations.

  • Bobby Speaks Out: His Advice to Battle Rivals and His Culinary Weak Spots 24 Jul 2014 | 7:30 am FN Dish – Food Network Blog

    Beat Bobby FlayBetween Iron Chef America, Throwdown and the premiere season of Beat Bobby Flay, Bobby Flay has faced his share of culinary competitors. He’s no stranger to the demands of heated battles and knows what it takes to succeed in a pressure-packed arena. But, after all, as the goal of Beat Bobby Flay is to find a rival who can take him down, there’s no shortage of chefs ready to try their hands — and recipes — against those of the famed Iron Chef. FN Dish caught up with Bobby on the set of Beat Bobby Flay to learn his advice to his future competitors and what he thinks they ought to do to succeed. Read on below to hear what he had to say and find out what he revealed to be his culinary weak points.

    What advice would you give a competitor preparing to battle you for the first time?
    Bobby Flay: My advice would be … to challenge me to a dish that they’re really well-versed in, because the lights, the cameras and the action are going to be an obstacle that they probably don’t think is going to be a big deal, but it is.

    FN Dish has been asking all of the special guests — your friends and colleagues — what they think it takes to beat you, but we want to hear it from you, too. What should finalists do to have a chance at taking you down?
    BF: They have to bring flavor, because if it’s well-executed and it’s not really bursting with flavor, I’m probably going to overwhelm them.

    What do you consider to be your weak spots in the kitchen — if you have any?
    BF: Anything with butter, sugar, flour and eggs. Anything that consists of a dough.

    Don’t miss the Season 2 premiere of Beat Bobby Flay on Thursday, July 31 at 10|9c.

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