Our best burger recipes for grilling (and the grill pan), including stuffed, seafood and vegetarian - The Washington Post |
- Our best burger recipes for grilling (and the grill pan), including stuffed, seafood and vegetarian - The Washington Post
- What's The Best Way To Eat Cicadas? A Chef's Insect-Based Recipes - NPR
- 7 retro salad recipes you can make for Memorial Day weekend - AL.com
- Summer Drink Recipes - The New York Times
- Memorial Day food and drink recipes to savor all summer long - Fox News
|
Posted: 29 May 2021 07:00 AM PDT  These recipes from our archives are a mix of those options for the grill and grill pan, but moving between the two is fairly simple. Keep the heat level the same (medium, high, etc.), though the timing may vary. On an outdoor grill, you also have the option of moving food to indirect heat should you be concerned about burning or overcooking. Want to take your burgers over the top? Try a homemade bun recipe, such as Cookout Burger and Hot Dog Buns or Brioche Buns. And now, here's what to put between them:  |
|
What's The Best Way To Eat Cicadas? A Chef's Insect-Based Recipes - NPR Posted: 29 May 2021 02:16 PM PDT  NPR's Michel Martin talk to Xavier Deshayes, chef and cicada-cooking connoisseur, about how to eat and enjoy the emerging cicadas ahead of Memorial Day, if you're feeling adventurous. MICHEL MARTIN, HOST: And finally today, if you are on the East Coast, you already know. They seem to be everywhere. I'm talking about the cicadas of Brood 10, those red-eyed bugs that emerge from the ground every 17 years and whose song eventually builds into a deafening wall of sound that's impossible to ignore. Some parts of the Eastern U.S. are already experiencing that. Others have yet to get the full treatment. But what we want to talk about now is, what's the best way to eat them? Turns out, many people have been gathering cicadas and preparing them in a number of ways, from salad toppings to creature kabobs. Who knows? This Memorial Day weekend, you're getting ready for your cookout, and you might be feeling adventurous. So we decided to hear from a chef who's been giving this some serious thought. That's why we called Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has already prepared a number of cicada-based recipes that he is ready to share with us. Chef, thank you so much for joining us. XAVIER DESHAYES: Thank you, Michel, for having me. Really a pleasure to share that with you. MARTIN: So I'm sure this isn't news to you, but I'm guessing that dining on any kind of bug is not something many of our listeners do regularly. So why would somebody want to cook with these creatures? DESHAYES: Simple. If you cannot beat it, eat it, you know? MARTIN: (Laughter). DESHAYES: So they are here, and we need to do something with it, you know. I've always been using invasive species of one way or another. Then cicadas, here I am, 17 years waiting for you. And so, you know, me as a French, if we can eat snail and frog, I can try to eat cicadas, especially if I cook them. MARTIN: Solid point. Just a point of clarification. They not an invasive species because they are actually native to this area. DESHAYES: I do understand, but when you have trillions coming in one time, we can call that. MARTIN: (Laughter) That is true. When you're, like, sitting on your deck, and one falls into your coffee cup, you might see it as invasive. So totally get that point. But you were telling us that there's an environmental advantage to getting your protein from insects as opposed to of meat, right? DESHAYES: Of course. MARTIN: Tell me a little bit more about that. DESHAYES: Insect is going to be the protein of the future. You know, insect farming is very sustainable when you compare to cows or any other animal farming, you know - less fossil energy, less water, less space, less food, you know what I mean? So when you look at it on the end, insect farming has every way of being profitable. MARTIN: I'm getting warmer. I'm not there yet, though (laughter). DESHAYES: You will come. You will come. You need to eat some of the cicadas that I have prepared, you know what I mean? Maybe you will trust it even more. MARTIN: It could be that. So let's talk about these other people who are more interested in eating these things than I am. So what's the first thing you do? Like, do you gather them at a particular stage, or how do you do it? DESHAYES: You know, I don't eat insect. It's not something that I eat every day. So two weeks ago, I start to harvest them. And I say, OK, what you will be the good safety to eat them? So I blanched them on the boiling water for five minutes. And after that, I laid them on the sheet pan. And I roast them for 2 1/2 to three hours at 200 degrees. MARTIN: Oh. DESHAYES: So what I end up having is a very dry cicada. They look like a little snack. MARTIN: Yeah. DESHAYES: And with that, I made a powder, crushed them. And for one of the recipes that I did a couple days ago, I crust a flank steak for barbecue. MARTIN: Oh, OK. DESHAYES: So I grill my flank steak. And overnight, I put this crust of cicadas (unintelligible) with olive oil, with garlic powder, with parsley. And I rub my flank steak. And I leave that like that to marinate overnight before to finish it the next day. And it give a really a nice woody, nutty - it's very interesting. MARTIN: What does it taste like on its own? Like, does it taste like chips or a nut or what does it taste like? DESHAYES: OK. So for the dry ones, I try because after that I have a lot of people who came from work and said, chef, I would like to try. Give me the opportunity to try. So I give them the dry one, and it's like chips. It doesn't taste anything. I did this one with a nice sea salt, you know. And if you close your eyes - different type of snacks, you will not know that it's cicadas. MARTIN: Let's say you're at a cookout this Memorial Day and somebody has taken the plunge and they've cooked up some cicada kebabs or something like that. Is there something you would recommend them to encourage people to try them? Would you say just lay it out there and put them in a bowl like some chips, or would you put it in something, or what would you do? DESHAYES: Well, first, when you have somebody, you need to talk and to be very enthusiastic and show them. Then you eat them like a candy yourself, too, you know. MARTIN: (Laughter). DESHAYES: This is what I have done. You know, people who has been working with me really long time, know me, then I will not do that. But, you know, I proposed to them, and they have this kind of sort of face, oh, no, I don't want that. Look. I eat them like a candy. And you do that in front of them and say, wow OK, so what - who I am different, you know what I mean? Like, try it. And after, when they try, some of them, I said, can I have some more? DESHAYES: And some of them are like, no, thank you. (LAUGHTER) MARTIN: OK, Chef, you've been a lot of fun. I just have to say, a lot of people are probably getting together maybe for the first time in a long time with family in some parts of the country, where people are finally getting vaccinated, and people are finally having get-togethers. I think it's going to be kind of an emotional experience for a lot of people. What else do you recommend? DESHAYES: Of course, finally for the first time. You're exactly right, Michel. I think Memorial Day is going to be a great weekend, you know what I mean? Because you still pay attention. You protect yourself. But this is what we have been missing, you know. We've not been missing not going to work. We've been missing going to see our grandparents. We've been missing to see father and sister and mother and share this experience. And I'm sure with that, the level of relationship would be different. We're going to value more the time we spending with our families. MARTIN: That was Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has been guiding us through cicada cooking (laughter). Chef, thank you so much. Thank you so much for joining us. DESHAYES: No, Michel. Thank you very much. And enjoy your great weekend. Copyright © 2021 NPR. All rights reserved. Visit our website terms of use and permissions pages at www.npr.org for further information. NPR transcripts are created on a rush deadline by Verb8tm, Inc., an NPR contractor, and produced using a proprietary transcription process developed with NPR. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of NPR's programming is the audio record.  |
|
7 retro salad recipes you can make for Memorial Day weekend - AL.com Posted: 29 May 2021 08:21 AM PDT  Pull on an old-school "Kiss the Cook" apron and break out the Cool Whip, crushed pineapple, lime Jell-O and mini marshmallows. It's time to make some retro salads for Memorial Day weekend, and we've got seven vintage recipes for you. All of them were pulled from a 1988 cookbook -- "Centennial Collection: Favorite Recipes From the Newspaper Employees" -- published by The Birmingham News in honor of its 100th year. The ingredients you'll see in each recipe reflect the times, trends and tastes of cooks who whipped up these cool salads about 33 years ago. (You'll see the names of folks who contributed and their connections to the newspaper in 1988 at the bottom of each recipe.) Super healthy? Probably not. But these retro salads are easy to make and fun to eat, especially during a backyard picnic or family barbecue over Memorial Day weekend. Ready to mix, layer and refrigerate? Let's get started. Ingredients:
Instructions: Mix pretzels, sugar and melted margarine and spread on bottom of 9 x 13 inch well-buttered pan. Bake at 350 degrees for 10 minutes. Mix (with electric mixer) cream cheese, sugar and Cool Whip; spread over pretzels. Dissolve Jell-O in heated pineapple juice. Add frozen strawberries. Let cool (in refrigerator) until mushy. Spread over cream cheese layer. Refrigerate. (Contributed by Laura Braunstein, personnel) FYI: How easy is it to make this strawberry pretzel salad? Just about anyone can handle the recipe, as we proved when a non-cook on AL.com's Life & Culture team decided to tackle it. See the results in the photo gallery above. Ingredients:
Instructions: Drain fuit, reserving syrup. Add water to syrup to make 1/2 cup. Combine gelatin and boiling water in electric blender. Cover and blend at low speed until dissolved, about 1 minute. Add measured liquid, cream cheese and mayonnaise; cover and blend on high speed for 15 seconds. Chill until slightly thickened. Fold in fruit. Spoon in to 6 individual molds and chill until firm, about 2 hours. Unmold and garnish, if desired. (Contributed by Joan Sides, wife of Robert Sides, composing room) Ingredients:
Instructions: Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until thickened. Fold in remaining ingredients. Pour into a 5-cup mold. Chill until firm, at least 6 hours. Unmold. Garnish if desired. (Contributed by Joan Sides, wife of Robert Sides, composing room) Ingredients:
Instructions: Drain pears, reserving 1/2 cup syrup; slice pears. Dissolve gelatin in boiling water. Measure 1 cup gelatin; blend in yoghurt and pour into 8-inch square pan. Chill until set but not firm. Add measured syrup to remaining gelatin and chill until slightly thickened. Arrange pear slices on gelatin-yoghurt layer and top with clear gelatin. Chill until firm, about 3 hours. Cut into squares. Garnish, if desired. Makes 9 servings. (Contributed by Joan Sides, wife of Robert Sides, composing room) Ingredients:
Instructions: Make Jell-O as directed on the box. Jell slightly. Then add the pineapple that has been drained and pour into long cake pan and let jell until firm. Make pudding, then pour this over Jell-O before the pudding sets. Add marshmallows (spread over all the mixture above). Take juice that has been reserved; add to cream cheese gradually and beat until soft and fluffy. You may not need all the juice. Pour this mixture on marshmallows and let set in refrigerator overnight. (Contributed by Martha Stephens, wife of Glenn Stephens, editorial) Ingredients:
Instructions: Mix all ingredients and freeze in 9 x 13 inch pan. Cut into squares and garnish with pecans if desired. (Contributed by Joan Sides, wife of Robert Sides, composing room) Ingredients:
Instructions: Dissolve Jell-O in boiling water. Cool and stir in cranberries, pineapple, celery and pecans. Pour into mold and chill. (Contributed by Anita Bradford, wife of Paul Bradford Jr., composing room)  |
|
Summer Drink Recipes - The New York Times Posted: 29 May 2021 08:22 PM PDT  Like moving turtleneck sweaters to the back of the closet, it's time to retire well-aged whiskeys and bring on the clear spirits, fruit juices and crushed ice. The warmer seasons demand refreshing drinks, alcoholic or not, served in tall, frosted glasses. The classic repertoire has much to offer in this category; it's hard to go wrong with a gin and tonic or a caipirinha. But many of these summer staples could stand a creative update or a touch of surprise without compromising their honest appeal. Detailed below are a gin and tonic with a Spanish twist, sangria made with rosé wine and a Bellini buzzed with one of the new pink Proseccos that did not exist when Giuseppe Cipriani created the now-classic in Venice. There is also a slushy Southside, with rum replacing the usual gin, a Paloma bolstered with grapefruit liqueur and spiked with chile, and a spritzer bejeweled with cherries, which always ramp up the refreshment level of a glass of wine, especially red. For drinks of the nonalcoholic sort, Agua Fresca is the Mexican and Central American quencher made by simply adding some fruit purée or juice to cold water with a squirt of lime and, depending on the ripeness of your fruit, a touch of sweetener. Almost anything goes for this drink, even non-sweet additions like cucumbers. The Fourth of July American version would be lemonade, an almost blank canvas that can be splashed with summery flavors like strawberry, peach or mango. Beyond these suggestions, you can add liqueurs like triple sec and elderflower or white rum to make a happy-hour iced tea, or drop a jigger of Sambuca into iced coffee to serve with or instead of dessert. Gin in the lemonade is a quick nod to Tom Collins, a summer standby, and crushed fresh berries enliven chilled sparkling cider, alcoholic or not. Having fresh fruit, like watermelon and strawberries, on hand will give you access to festive, colorful summer drinks on a moment's notice. Process some of it, diced, in a blender, stir into a glass of ice with (or without) the spirit of your choice and top it off with soda water. You might consider expanding your wardrobe of fruit liqueurs and spirits beyond the usual orange to include grapefruit, lemon, raspberry and apricot. In small amounts they can brighten up many summer drinks. And for sweetening drinks, especially chilled ones, it's a good idea to have simple syrup on hand, made by simmering equal parts granulated sugar and water together until the sugar dissolves and the mixture is clear. Refrigerated, the syrup will keep for a month. To serve, warm-weather drinks demand generous glasses; tall ones are best, chilled before filling. Plastic is often the choice for outdoors, and manufacturers have improved the quality of these, though glass has more class. And then there's the question of straws. Avoid plastic; look for paper in the disposable department, or some of the new, reusable stainless-steel ones. There are also silver straws, long, and often with a spoon at the end for a posh yet convenient touch. For drinks to serve more than two (or to have refills ready and to transport outdoors), you'll want a pitcher; some have lids or come fitted with an enclosed receptacle for ice. A long mixing spoon is a useful accessory, and a good citrus juicer is also a worthwhile investment. Frozen drinks also call for a blender to reduce the ice to slush or fruit into purée; there are compact cordless ones on the market that can even go to the beach or on a picnic. And be sure your ice maker or ice cube trays are ready for overtime. Rosé SangriaAdapted from Rosie Schaap Time: 15 minutes plus chilling Yield: 6 servings 1 ½ cups mixed red and pink fruit, such as raspberries, halved strawberries and grapes, pitted cherries, cubed apple with red or pink skin, peeled pink grapefruit or blood orange segments 1 tablespoon granulated sugar ¼ cup triple sec or other orange liqueur 1 bottle (750 ml) chilled rosé wine ½ cup chilled pomegranate juice 1. Place the fruit, sugar and triple sec in a pitcher and stir to combine. Refrigerate until the fruit softens a bit (at least 4 hours and up to 8). 2. Add wine and pomegranate juice, stir. Serve over ice in wine glasses, and include some of the fruit in each serving. Spanish Gin and TonicAdapted from Socarrat Restaurant, in New York City Time: 10 minutes Yield: 1 drink 2 ½ ounces gin 8 juniper berries, lightly crushed 2 dashes Angostura bitters 2 to 3 strips lemon peel (about ½ lemon) 4 ounces good-quality tonic water, chilled 1. Half-fill a large stemmed wine glass with ice. Add gin, juniper berries and bitters; stir. 2. Twist lemon peels over the glass to release the oils and drop them in. Add tonic water, stir and serve. Blushing BelliniTime: 15 minutes Yield: 6 drinks 1 cup chilled peach purée, preferably white (about 2 ripe peaches or purchased purée) 1 bottle (750 ml) rosé prosecco, preferably brut 12 fresh raspberries 1. Place 2 tablespoons peach purée in each of 6 champagne flutes. Slowly add 4 to 5 ounces prosecco, stopping as it bubbles up and continuing once it settles. 2. Drop 2 raspberries into each glass and serve. Devon Yacht Club SouthsideAdapted from "The Ladies' Village Improvement Society Cookbook" Time: 10 Minutes Yield: 2 drinks 2 ounces simple syrup 4 ounces white rum 2 ounces lemon juice 1 ounce lime juice 1 cup crushed ice or small ice cubes Mint sprigs for garnish 1. Combine the simple syrup, rum and citrus juices in a cocktail shaker with ice; shake. 2. Strain into a blender with crushed ice. Blend until slushy, then pour into chilled goblets or glasses. Garnish with mint and serve. Freshened PalomaTime: 5 minutes Yield: 2 drinks 4 ounces blanco tequila or mezcal 3 ounces lime juice 3 ounces grapefruit juice 1 ounce grapefruit liqueur 4 ounces club soda or seltzer Pinch chile powder or cayenne Grapefruit wedges for garnish 1. Combine the tequila, citrus juices and grapefruit liqueur with ice in a cocktail shaker; shake well. Strain into tall glasses with ice and add soda. 2. Dust chile powder on top. Garnish with grapefruit and serve. Melon Agua FrescaTime: 20 minutes plus chilling (optional) Yield: 4 drinks 2 cups cubed ripe watermelon or honeydew, chilled 2 cups ice cubes Juice of 1 lime 1 tablespoon simple syrup or agave syrup to taste (optional) ½ teaspoon salt, or to taste Pinch ground white pepper Basil sprigs for garnish 1. Purée the melon with ice in a blender. Stir in lime juice, syrup to taste, salt and pepper. 2. Transfer to a pitcher, add 2 cups water, stir and chill or pour into ice-filled glasses. Garnish with basil and serve. Strawberry LemonadeTime: 15 minutes plus chilling Yield: 6 drinks 4 cups brewed lemon verbena tea, chilled, or cold water 3 tablespoons simple syrup Juice of 3 lemons (about ¾ cup) 1 cup diced strawberries, puréed Lemon wheels and strawberry halves for garnish 1. Place tea or water in a pitcher or other container. Stir in simple syrup, lemon juice and strawberry purée. Chill at least 1 hour. 2. Stir well, pour into tall glasses filled with ice, garnish with lemon and strawberries and serve. Ruby SpritzerTime: 10 minutes Yield: 1 drink 1 glass (4 to 6 ounces) fruity red wine (white or rosé can be substituted) 4 ounces sparkling water Twist of lemon peel 3 ripe Bing cherries, pitted and halved Pour wine into a large stemmed wine glass or goblet. Add sparkling water. Drop in lemon twist and cherries and serve.  |
|
Memorial Day food and drink recipes to savor all summer long - Fox News Posted: 30 May 2021 01:04 AM PDT A taste of summer is served. Memorial Day Weekend will look a little different than it did last year and in a good way with vaccinated Americans able to gather with friends and loved ones at outdoor barbecues and picnics to celebrate the unofficial kick-off of summer. Roberta Pipito, chef and founder of culinary brand Homemade Delish, shared her take on the all-American spread with a spicy Bleu cheese-stuffed burger, tequila-based cocktail and a refreshing summer salad. "We all love a classic Memorial Day burger or summer salad, but let's give these classics a little twist and welcome back summer with a bang," Pipito told Fox. Here's how to make the indulgent meal and the best cocktail pairing to wash it down with. Recipe courtesy of Roberta Pipito of Homemade Delish Buffalo Bleu Cheese stuffed burger  Buffalo Bleu Cheeses Stuffed Burger (Courtesty of Homemade Delish). Ingredients: 1 ½ lb ground beef (80/20) salt and ground pepper, to taste ¼ cup chives, chopped 4 teaspoons blue cheese crumbles ½ cup Frank's Red Hot Buffalo sauce ¼ cup ranch dressing arugula, topping lightly salted potato chips, topping 4 whole-wheat buns 2 tablespoons extra virgin olive oil MEMORIAL DAY WEEKEND: TOP BARBECUE RESTAURANTS TO TRY IN AMERICA Preparation: 1. Place ground meat in a medium bowl. Season with salt, pepper and chives. Mix everything together. Shape meat into 4 (1/2 inch) patties. 2. Make a well in the patties. Add a teaspoon of blue cheese crumbles into the meat. Fold over the meat until the cheese isn't visible. Place to the side. 3. In a skillet or grill pan over medium to high heat, drizzle olive oil into the pan. Add the patties, flipping only once. Cook 4 to 5 minutes for rare burgers and 8-10 minutes for well. 4. Meanwhile, in a small bowl add Frank's Red Hot sauce and ranch dressing, and stir. 5. Next take a bun place patty on it. Top with sauce, arugula and chips. Serve. MEMORIAL DAY WEEKEND 2021: WHAT EVENTS ARE HAPPENING DURING THE HOLIDAY WEEKEND Panzanella Salad  Panzanella Salad. (Courtesy of Homemade Delish). Ingredients: 4 tablespoons evoo 1 French baguette, cut into cubes Salt and Pepper, to taste 3 large, ripe tomatoes, cut into small wedges or cubes 1 seedless cucumber, cut into half-moons 1 red bell pepper, seeded and cut into cubes 1/2 red onion, diced 10-15 large basil leaves, chopped or julienned 1 14oz can of artichoke hearts 3 tablespoons capers, drained 1/2 cup Spanish olives, chopped, optional 1 cup pearl mozzarella balls, optional Vinaigrette dressing 1 teaspoon finely minced garlic 3 tablespoons Red wine vinegar 1/2 cup olive oil Salt and Pepper, to taste CLICK HERE TO GET THE FOX NEWS APP Preparation On medium to high heat in a large skillet add 4 tablespoons of olive oil. Add bread toss together and let bread toast up on all sides. Once done set aside to cool. For the vinaigrette, whisk all the ingredients together. Set aside until ready to toss. In a large bowl, mix the tomatoes, cucumber, red pepper, red onion, basil, olives, artichokes and capers. Add the bread cubes and toss with the vinaigrette. Serve, or allow the salad to sit for about half an hour for the flavors to blend. Paloma Cocktail  Paloma cocktail. (Courtesy of Homemade Delish). Ingredients: Salt, optimal for garnish and rim 2 Oz. silver tequila Juice of half a grapefruit (preferably ruby red grapefruit) 1/2 Oz. of simple syrup, more if desired Juice of 1 fresh lime juice 2-3 Oz. club soda lime and or grapefruit slices for garnish and rim CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER Preparation: Pour salt on a plate. Rub a slice of grapefruit or lime on the rim of a glass and dip rim of glass into the salt. Set aside. Next in a shaker or large mixing glass combine tequila, grapefruit juice, lime juice, and simple syrup; stir until well mixed. Pour over ice filled glass and top off with club soda. Garnish with grapefruit and or lime wedge.  |
| You are subscribed to email updates from "recipes" - Google News. To stop receiving these emails, you may unsubscribe now. |
Email delivery powered by Google |
| Google, 1600 Amphitheatre Parkway, Mountain View, CA 94043, United States | |
from What to Cook https://ift.tt/2RV97ag