Innholdsfortegnelse for June 2020 i Food Network Magazine

How to enter: Go to foodnetwork.com/whoscounting and enter your best guess. The winner will receive $500 and a year’s supply of M&M’S Fudge Brownie candies. Three runners-up will each receive $50. NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine June 2020 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning May 15, 2020, at 12:01 a.m. ET, through June 12, 2020, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/whoscounting on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and a guess of the number of M&M’S Fudge Brownie candies in the jar that appears in the June 2020 issue of Food Network Magazine. Important notice:…

1. A White Castle’s first location opened in Kansas in 1921. 2. C An indentation prevents burgers from bulking up in the middle as they cook. 3. C German immigrants brought Hamburg steak to the US in the 19th century. 4. D It has a 15 to 20 percent fat content, which keeps burgers moist and flavorful. 5. B It’s often made on rye bread with caramelized onions. 6. (One point for each) McDonald’s Big Mac E; Burger King Whopper C; White Castle SliderA; Wendy’s Dave’s Double B; Five Guys Cheeseburger D 7. B Bobby’s Burger Palace has 11 locations across the country. 8. A The ramen burger debuted in Brooklyn in 2013 and became a sensation. 9. (One point for each) Juicy Lucy E; Bean burger B; Steamed cheeseburger…

Tootsie Tomanetz Snow’s BBQ LEXINGTON, TX This 85-year-old Barbecue Hall of Famer still wakes up before dawn every Saturday and heads to her pit at Snow’s BBQ, where she serves classic Texas brisket and ribs. Customers begin lining up at 5 a.m., and the restaurant usually sells out before noon. snowsbbq.com Jiyeon Lee Heirloom Market BBQ ATLANTA Jiyeon Lee has become famous in Georgia for mixing traditional Texas-style barbecue with flavors from her childhood in Korea, like kimchi coleslaw. But that’s not all she’s famous for: In the ’80s, Jiyeon was one of Korea’s hottest K-Pop stars and produced four number-one albums! heirloommarketbbq.com Helen Turner Helen’s BBQ BROWNSVILLE, TN Helen Turner has been running the pit at her restaurant for more than two decades. Regulars call her Ms. Helen, and…

Crab Snack Make a simple summer snack using the best parts of a seafood boil: crab, corn, potatoes and Old Bay seasoning! Combine 8 ounces lump crabmeat (picked over) with ½ cup fresh corn kernels, 1 tablespoon each mayonnaise and fresh lemon juice, 2 teaspoons chopped chives, ¼ teaspoon Old Bay and a pinch of salt. Spoon onto thick-cut potato chips and sprinkle with more Old Bay and chives. Turn the page for more seafood recipes!…

Cooler Than Ever More proof that—for better or worse—the ’80s are back: The wine cooler is getting a second chance. Sales of Ramona canned spritzes, which launched with the tagline “It’s wine, but cooler,” have exploded, and other winemakers are getting into the wine cooler game. This spring the popular brand Barefoot started selling fruity wine-based drinks, and the ’80s brand Bartles & Jaymes recently relaunched its once beloved wine coolers, replacing flavors like banana daiquiri and strawberry colada with cucumber-lime and ginger-lemon.…

TEST KITCHEN TIPS for Plant-Based Ground Meat 1 You can use the “beef” as a one-for-one swap in recipes. The product tastes best in dishes that contain tomato sauce and other acidic ingredients: taco meat, meat sauce and chili, for example. 2 If you’re used to cooking lean beef, be prepared for something a little fattier. Plant-based beef releases quite a bit of liquid as it cooks, comparable to what you’d expect from 80/20 beef. 3 Not all “beef” browns in the same way. Our chefs noticed that the Impossible Foods product browned more easily than Beyond Meat patties, which stayed lighter, like ground turkey. Health Check Nutrition experts agree that cutting back on red meat is a good thing, but critics point out that an Impossible Whopper from the…

MONDAY JUNE 1 Meatless Monday SMOKY VEGGIE BURGERS ACTIVE: 25 min | TOTAL: 45 min | MAKES: 4 2 tablespoons vegetable oil, plus more for the grill1⅓ cup finely chopped walnuts1 shallot, finely chopped2 cloves garlic, minced8 ounces cremini mushrooms, finely choppedKosher salt and freshly ground pepper1 tablespoon Worcestershire sauce1 teaspoon smoked paprika2 teaspoons dijon mustard1 large sweet potato1¼ cups cooked quinoa, cooled½ cup breadcrumbs4 hamburger buns, splitSliced red onion and sprouts, for serving 1. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the walnuts, shallot and garlic and cook, stirring, until softened, about 1 minute. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add the Worcestershire sauce and paprika and cook, tossing…

CURRIED CHICKEN SOUP WITH PANEER ACTIVE: 40 min | TOTAL: 40 min | SERVES: 4 3 tablespoons unsalted butter1 onion, diced2 carrots, cut into ½-inch piecesKosher salt and freshly ground pepper2 tablespoons finely chopped fresh ginger4 teaspoons Madras curry powder2 plum tomatoes, chopped4 cups low-sodium chicken broth1 small bunch Swiss chard, stems and leaves chopped1 10-ounce bag frozen cooked basmati or other long-grain rice1 6-ounce block paneer cheese3 cups shredded rotisserie chicken (about 12 ounces) 1. Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion, carrots, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and curry powder and cook, stirring, until the spices are toasted, about 30…

ORECCHIETTE WITH SUMMER SQUASH ACTIVE: 25 min | TOTAL: 25 min | SERVES: 4 Kosher salt2 heaping cups orecchiette (about half of a 16-ounce box)5 tablespoons extra-virgin olive oil, plus more for drizzling3 cloves garlic, thinly sliced3 summer squash (yellow squash and/or zucchini), trimmed, halved lengthwise and thinly sliced crosswise½ cup grated parmesan cheese 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Ladle 1½ cups cooking water into a liquid measuring cup and set aside, then drain the pasta in a colander. 2. Meanwhile, heat the olive oil and garlic together in a large pot or dutch oven over medium-high heat. Cook, stirring, until the garlic is browned, 1 to 2 minutes. Add the squash…

Kardea Brown grew up in Charleston, SC, eating plenty of fried fish, and she knew early on that her grandma’s version was better than anyone else’s. It’s light and crisp, as fried fish should be, “and you can see the seasoning on the outside,” says Kardea, host of Delicious Miss Brown. In the Low Country, where seafood is abundant, “this is the quintessential dish,” the chef says. Kardea learned to make it when she was 15, carefully monitoring the temperature of the oil. “It has to be extremely hot, and your fish has to be pretty dry. If it’s too wet, the coating won’t adhere,” she explains. And when you’re frying, pay close attention: Thin fillets cook quickly. “Look for a golden brown color. It won’t take long to get…

“Pickles. They’re a two-for-one ingredient: You can chop them up and mix them into sauces and vinaigrettes for texture—or you can eat them on their own. Batter-dipped and fried pickles? Pickle spears on a crudité platter? Yes! And the brine can be used to pickle anything. When I eat all the pickles in a jar, I pop carrot slices or raw cucumbers in the brine, wait a few days and eat them. It’s like recycling the liquid!” —Alex Guarnaschelli “Dried beans are a miracle: cheap, packed with protein and nutrients, and super versatile. I like pintos from Goya, and I usually cook them with onions and a smoked ham hock. They can be the main dish, a side, a soup, a salad topping, even mashed and mixed with salsa to…

1901 Protose After he invented corn flakes, Dr. John Harvey Kellogg patented one of the first commercial meat analogues. He blamed meat-heavy diets for digestive issues, so he made “vegetable meat” from peanuts and wheat gluten. 1943 Choplets Wartime rations led to a demand for canned meat substitutes like these, made by Seventh-day Adventist Church members. 1954 Veja-Links Facing backlash from the meat industry, Worthington Foods was forced to give its Meatless Wieners a less meaty-sounding name. 1980s Veggie Burgers After the publication of Diet for a Small Planet in 1971, vegetarianism became cool, and frozen (not canned) meat substitutes arrived, including Gardenburger patties, with visible chunks of vegetables. 1985 Quorn Fear of an animalprotein shortage led one UK company to sell a high-protein soil fungus as a meat substitute.…

HORN LAKE, MS Melissa Cookston Memphis Barbecue Co. When she started dating her now husband, Melissa Cookston fell in love—with barbecue. “He took me to watch a competition and I was hooked,” she says. She signed up for her first cook-off a few months later and eventually became the first woman to win the World Championship Barbecue Cooking Contest in Memphis, TN, twice! These days, Melissa is the pitmaster at Mississippi’s Memphis Barbecue Co., where she’s much more serious about the quality of the meat than the table manners: “We give you permission to play with your food, stick it in your face and lick sauce off your hands,” she says. memphisbbqco.com MEMPHIS-STYLE BABY BACK RIBS ACTIVE: 1 hr | TOTAL: 6 hr | SERVES: 4 to 6 FOR THE…

ACAI YOGURT POPS ACTIVE: 25 min | TOTAL: 25 min (plus 7 hr freezing) | MAKES: 10 2 3.5-ounce packets frozen acai puree (from a 14-ounce bag), thawed1 banana½ cup frozen mango chunks½ cup frozen pineapple chunks½ cup coconut water1 cup vanilla yogurt, plus more for dipping1 cup granola, large clusters broken up 1. Combine the acai, banana, mango, pineapple and coconut water in a blender. Puree until smooth. 2. Layer the fruit puree and yogurt in 10 ice pop molds, starting and ending with the puree (2 or 3 layers of each). Swirl slightly with a skewer. Add sticks and freeze until solid, at least 6 hours. 3. Line a baking sheet with parchment paper. Place the granola on a large plate. Fill a short wide glass with about…

is there anything more delicious than your first taste of freshly picked sweet corn dripping with butter in late July, or a warm apple crisp on a cool evening in October? When you cook with ingredients that are in season, the food is more flavorful and less expensive than when it’s out of season—and you’re making dishes that you actually feel like eating that time of year. My recipe for Lobster & Shells is perfect for the months ahead: It’s very “summer in the Hamptons.” In fact, the inspiration was a ziti salad from a now-closed specialty-food shop in Amagansett, NY, called The Store. Bert Greene was the owner and everyone loved him—and his salads. Along with cooked ziti, Bert used red onions, sweet peppers and a delicious creamy dressing.…

you won’t need lobster crackers to break into these tails—the shells are made out of candy! We covered store-bought pound cakes with candy-melt shells and fins, then painted them with chocolate syrup for a speckled effect. The corn on the cob is a miniature cake covered with jelly bean kernels, and the drawn butter is just a simple icing. Turn the page for the how-to! LOBSTER TAIL CAKES ACTIVE: 1 hr | TOTAL: 1 hr | SERVES: 8 to 10 2 16-ounce frozen pound cakes2 16-ounce tubs white frosting1 cup assorted yellow jelly beans½ cup sweetened shredded coconut1 12-ounce bag red candy melts1 12-ounce bag yellow candy melts1 tablespoon chocolate syrup¼ cup confectioners’ sugar2 to 3 drops yellow food coloring HOW TO Make the Lobster Tail Cakes…