Latest news with #grilling
CBS News
9 hours ago
- Entertainment
- CBS News
Celebrity chef Jason Santos grills up tuna and asparagus for an easy summer seafood dish
Sponsored by Clarke Restauranteur, TV personality, and Executive Chef Jason Santos is known for captivating viewers and diners alike with his bold look and culinary style. Chef Santos joins Michaela Johnson on the outdoor grill for tips on how to create the ultimate summer seafood dish.
Yahoo
14 hours ago
- Health
- Yahoo
The 17 Recipes We Can't Wait To Make This June
Oh, seems like we've been waiting all year for you. We're ready to celebrate your arrival with all things summer cooking. From fresh produce to grilling favorites, we're welcoming you with open arms. And there are plenty of occasions along the way to keep us busy in the kitchen. So, without further ado, here are the recipes we can't wait to make this month for picnicking, Father's Day, Juneteenth, trips to the pool, and ordinary these recipes? Tap 'Save' to add them to MyRecipes—your new, free recipe box for Allrecipes!Meet the perfect potato salad to bring along wherever you're going this summer. Toss together roasted, smashed potatoes with all the "loaded" fixings—from sour cream to bacon—for a creamy, satisfying dish. It packs well in the cooler, too. View Recipe Need an easy meal to take to the pool or beach? Here's another recipe to pack in the cooler. Stack meat, cheese, and a special grinder salad on Hawaiian rolls and call it lunch, dinner, or a midday snack that everyone will be grabbing. View Recipe Senior Editorial Director Diana Moutsopoulos has "a total winner" with this easy 15-minute meal. She explains, "A traditional Greek salad is my go-to salad every summer, but I wanted to make something that I could meal prep at the beginning of the week that would keep me satisfied. I added white beans and chicken to up the protein." As the recipe page also notes, this will keep well refrigerated for up to 3 days and works with any white bean or with chickpeas. View Recipe Sesame and chili oils add depth of flavor and a hint of heat to sweet, crisp snap peas in this versatile side to enjoy all June long with anything from steak to chicken to fish. Allrecipes Allstar Soup Loving Nicole "Loved this recipe!" and suggested adding mushrooms to balance it out. View Recipe Take a note from recipe creator Juliana Hale and test these out: "These bang bang shrimp tacos take bang bang flavor to the next level. Fried shrimp is tossed in spicy mayo, sweet chili-Sriracha sauce, and nestled into tacos with crunchy red cabbage, onion, and avocado." View Recipe Since we can never get enough pasta, no matter what time of year it is, here's an easy, yet crowd-pleasing riff on a favorite cocktail that gives noodles the most fun summer spin. "Bloody mary mix is a great base for a vinaigrette, and with extra horseradish, this dressing is just made for pasta," ensures Moutsopoulos. View Recipe Swap noodles for "zoodles" with zucchini we're starting to stock up on this time of year. This is "a super simple one-pot dinner that's low calorie, low carb, paleo, gluten-free, and takes just 10 minutes to make. This will be your go-to weeknight dinner! Serve immediately or store in the refrigerator up to 3 days," says creator Megan Olson. View Recipe Mix seasonings like onion, cilantro, mint, garlic, ginger, and jalapeño together with ground chicken and skewer these meatballs to throw on the grill. Serve with tzatziki sauce and a big salad, and you've got a tasty meal any night of the week. View Recipe You can't go wrong with these easy grilled veggies. As reviewer Gloria Burnette says, "I followed this recipe exactly and skewered eggplants, onions, mushrooms, and bell peppers after marinating them for 6 hours. They turned out amazing! I loved the fresh ingredients and will definitely be making this again!" View Recipe Pamper the father figures with lamb chops that are a go-to for special occasion dinners. They're "easy to prepare with a tasty garlicky marinade for flavorsome, juicy results," according to the recipe page. Reviewer Ira goodstadt vouches for these, too: "Best lamb chops ever! My family loves them. Simple yet flavorful recipe." View Recipe Pay homage to Juneteenth and National Soul Food Month with a menu full of possibilities. Allrecipes Allstar Bettina Applewhite put together a roundup of mouth-watering choices, including this zesty snapper. Serve it with black-eyed pea salad and Hibiscus Coolers, and dinner is served. View Recipe It may not exactly be soup weather, but that's not stopping Associate Editor Patricia Kaowthumrong from trying this flavor-packed recipe from Allstar Nicole Russell. "This looks amazing!" The extra protein boost comes from beans and cottage cheese that get blended in. View Recipe Now that school is out, we need easy snacks for those ever-hungry mouths. "These pizza dough breadsticks are quick and easy to make, and kids love them. I like to top mine off with mozzarella cheese, but served plain with just seasonings, they are equally as delicious," says Allstar Yolanda Gutierrez. The best part? Aside from the store-bought shortcuts, these are totally customizable. View Recipe Another dish to serve on Father's Day, or any festive occasion in June, "This strawberry tiramisu roll is a pretty, tasty, and fun variation on tiramisu. The spiraled layers of mascarpone cream and ladyfingers are revealed when sliced. Use the ripest, juiciest berries you can find for the best flavor," notes our test kitchen's own Sarah Brekke. View Recipe Save some strawberries for this crumble, which highlights two spring darlings in a sweet and tart dessert with "a hint of lemon zest and the rich flavor of almonds," according to the recipe page. Just don't forget the ice cream on the side. View Recipe Allstar Kim gives us a different way to make a summer favorite with these irresistible cupcakes. Though she warns they take time and effort, she says the "end result is a gorgeously delicious confection with a crisp graham cracker crust, rich chocolate cake middle, and a billowy toasted marshmallow frosting." Yes, please! View Recipe If there was ever a better drink for dads, we haven't found it yet. And it might just be the drink of summer this year. To make the perfect "beermosa," simply combine your favorite (perhaps fruit-forward) beer with orange juice for the easiest, most refreshing two-ingredient cocktail. Cheers! View Recipe Read the original article on ALLRECIPES
Daily Mail
2 days ago
- General
- Daily Mail
EXCLUSIVE You've been BBQing all wrong! Experts reveal the biggest grilling mistakes you might be making - and how to fix them in time for summer
With June upon us, the sun is finally shining throughout the UK and people are lighting up the BBQ for grilled feast in the garden. But many will end up with soggy sausages and overcooked burgers after dusting off their barbies. Speaking to Femail, barbecue experts have revealed the best way to keep things from going wrong - and the most common mistakes that get made. Marcus Bawdon of the UK BBQ School, told Femail, the biggest error Brits make when manning the grill is cooking food at the wrong temperature. Marcus, who has been teaching people how to barbecue better for more than 10 years, explained that most people cook food at either too high a temperature - leading to burnt meat - or too low, which can leave it undercooked. Only using direct heat to cook can also result in a bad BBQ, he added. Instead, Marcus recommended using a BBQ lid that 'allows you to cook slowly indirectly', as well as investing in a digital thermometer for meat. 'Probe types are a necessity for ensuring food is cooked properly.' We should also be paying more attention to the type of charcoal we use, as cheap coals and disposable BBQs won't last as long and can leave a chemical taste in your food Meanwhile, BBQ expert Hilary Anderson of BBQlads said that not cleaning your grill before using it is a common mistake that can ruin how your food looks and tastes. 'You should always clean your grill thoroughly before using it - preferably as soon as it's cooled down from the previous use,' he said. 'Leftover bits of charred food will affect the flavour of your food and can leave it caked with unattractive residue - and all that blackened gunk is very unhealthy. 'There are numerous grill-cleaning implements and systems available, or you can simply scrape large pieces of food with a spatula or knife, then clean the grill with a kitchen scrub pad. 'Alternatively, wad aluminium foil into a rough ball and use that to scrub.' Both Marcus and Hilary, who will be cooking and sharing their BBQ expertise at Smoke and Fire Festival this year, also agreed that not enough people pay attention to their fuel when cooking outdoors. 'Using poor quality charcoal catches a lot of people out,' Marcus shared. 'Think of charcoal as an ingredient and use the best quality, not instant lighting or disposable BBQs. 'You only need a couple of handfuls of good quality charcoal on most BBQs and this will last hours of cooking time.' Some people may be tempted to use charcoal lighting fluid to get their charcoals going, but Hilary said this can impart a 'chemical flavour' to your food. 'The most efficient way to light coals or hardwood charcoal is in a charcoal chimney,' he added. 'Fill the top with coals or wood, stuff crumpled newspaper in the bottom, and light the newspaper; the flames will rise up into the briquettes or wood and ignite them. When everything has started to glow, the fuel is ready to be used.' If you're using a gas grill, make sure you check the propane levels to ensure you have a good supply of fuel before you start to cook. 'Nothing's more annoying (or embarrassing) than having to bring those burgers or chicken breasts into the kitchen to finish on the stove when everyone has been anticipating that outdoorsy taste,' he finished. Once you're ready to actually start cooking, you might think it's fine to load up the grill with burgers, hot dogs, steaks, corn on the cob, peppers, and anything else you fancy - however, it's a mistake to overcrowd the grill, according to Leyli Homayoonfar and Rebecca Goad, the founders of Bab Haus. Leyli and Rebecca, who will be cooking up a storm at the foodie's favourite BBQ festival Meatopia this year, warn against trying to cook everything at once. 'Different foods take different amounts of time to cook, and you risk overcooking or undercooking things this way. 'Cook meats separately from vegetables, allowing space between items to help regulate airflow,' they advised. 'We'd recommend grilling meat first so it can be set aside to rest and wrapped to keep warm. Crank up the barbecue for the veggies.' Speaking of airflow, Leyli and Rebecca also emphasised the importance of managing the air vent on your BBQ set to adjust the heat of the fire. 'Not choking the fire (reducing oxygen supply or letting it burn too hot, too fast) results in food not being cooked properly,' they revealed. 'Understanding airflow helps regulate temperature. For example, if the air vent is open fully, you're allowing the maximum amount of oxygen to the fire. 'This will increase the temperature and the speed at which the coals burn. It's good to start a barbecue like this, and then close [the air vent] to maintain a steady heat.' When choosing what to cook, Leyli and Rebecca recommended experimenting with cheaper cuts of meat and vegetables to help build your confidence as you improve your grilling. 'Don't start with expensive cuts of meat or fish,' they continued, recalling some of their own early BBQ mistakes. '[Using cheaper cuts will] help with understanding the fire and coals, and how to control the temperature.' Hilary added that while a huge number of foods can be cooked on a grill, not everything works well with this method. 'Avoid flaky fish, tough meat cuts like short ribs or veal shanks (they're better in a stew pot or slow cooker), watery or leafy vegetables (cucumber, spinach), and fibrous vegetables (okra, celery).' What if you've gone all out and got some really expensive cut of wagyu beef steaks, though? You might think they'd be perfect for a BBQ - but Hilary is vetoing that idea. 'They have very high fat content, and the fat will leak out, catch on fire, and incinerate the meat,' he explained. Instead, cook wagyu beef in a pan and save the fat that renders out of the meat. 'It's great for sauteing potatoes and other vegetables,' Hilary added. Expert reveals the common mistakes everyone makes grilling - including not cooking vegetables first and forgetting to marinate the meat Pitt master Mursal Saiq and owner of Cue Point in Londn's Brick Lane said... DON'T FORGET TO MARINATE 'Marinating is a big part of BBQ – but you can take it too far, with over-seasoning, brining and rubbing. 'There is nothing wrong with creating a dry rub and putting it onto the meat, fish or veggies, straight onto the BBQ. 'We believe you do need to marinate white meat, but beef can just be cooked with a bit of herby salt and comes out just as moist and flavoursome. 'Lamb on the other hand, because it's more gamey, really benefits from a good marinade. PREPERATION IS KEY 'Get your trays, tongs and tea towels all ready to the side of the BBQ so you're ready to serve up. Preferably with a cold glass of something nearby. KEEP YOUR FIRE UNDER CONTROL 'Burn marks do not mean that the food is cooked! 'A lot of people assume that you can only cook on white charcoal, but you can cook slowly using less charcoal making sure not to overload your barbecue, slow cook on black coals rather than searing hot white coals, ensuring that meat in particular is cooked from within and throughout. DON'T LEAVE YOUR MEAT ON THE GRILL WHEN IT'S GONE OFF 'Picture the scene: you've got a BBQ in the garden or park, the fire's gone out a bit, so you fan the coals with a bit of cardboard and before you know it the ashes have gone all over the food, into the drinks and all over your clothes. Don't be lazy! 'Take the time to remove the food from the barbie, ask everyone to move out of the way and get fanning in a safe way. ALWAYS WEAR AN APRON 'BBQ-ing can be a mucky business: they're never totally clean when you start, so get it hot then invest in a really good BBQ cleaning brush and give it a rub down. 'If you're really organised, you can clean it after your BBQ too! BUY A THERMOMETER 'BBQ really is a scientific process and people don't realise that! 'Meat acts in different ways, and in different conditions. Just because you've always cooked thing a certain way doesn't mean it's going to come out the same way each time. 'Darker meats that we smoke, such as brisket, should come out at around the 88°-92° degree level. 'This works for any meat that you want to melt in the mouth. 'Steaks would be around the 55° degree mark level, so that they come out juicy and gorgeous. COOK YOUR VEGETABLES BEFORE THE MEAT 'Sounds simple – but another people always forget. 'Always cook your vegetables before the meat, so the veggies can eat it without a load of meat juice being all over it! 'And don't be afraid to par boil veggies, so they don't come out stringy or hard. This works particularly well with corn on the cob, beetroot and asparagus. Veggies can often do well wrapped in tin foil. DISPOSE OF YOUR BBQ IN A METAL BUCJET 'You need to think about where you place your BBQ. 'Don't put it right by your rose bush as the heat and ash will ruin it. 'Buy yourself a metal ice bucket, stick some water in there and then put the charcoal in it so you can dispose of it safely.
Telegraph
2 days ago
- Entertainment
- Telegraph
Tom Kerridge's Michelin-star barbecue menu – including game-changing kebabs
Why do I love barbecue cooking? First and foremost, it's got to be the flavour profile. All those smoky, charred flavours and delicious caramelisation – there's nothing like it. And you can explore some incredible global influences on the grill, tasting almost every cuisine you can think of – without ever leaving your back garden. Lastly, it's one of the most forgiving ways you can cook. There's an element of unpredictability – you can't be too precise as you can never completely control it – but that's part of the fun. There is a little more to it, however, than simply whacking on a burger, hoping for the best, then taking it off when it's looking a bit burnt. The basics of barbecuing The kind of barbecue most people will have at home will be some variation of a metal rack set over coals, usually with a lid. Think of it like using the grill in your kitchen oven, but the heat is coming from the bottom rather than the top. It can be quite intense heat and has a great smoky flavour, so cooking like this is perfect for smaller pieces of food that cook fairly quickly, whether that's halloumi, prawns or a minute steak. Heat control This can be done in one of two ways. Using metal coal tongs, you can simply move the coals around underneath the grill to create hotter or cooler spots. Depending on what you're cooking, you'll likely want a range of temperatures on your barbecue at the same time – higher, direct heat to sear meat or fish; cooler, indirect heat areas to cook some veg more slowly – so shift your coals around to create different heat zones. Alternatively, just pick up whatever you're cooking and move it to a cooler part of the barbecue, maybe around the edge. Alternative cooking methods You can treat your barbecue like a hob and cook using pans or trays. You'll still get a lot of that amazing smoky flavour and it's ideal for ingredients you wouldn't usually think about cooking on the grill, like more delicate fish or vegetables, without risking them sticking to the rack or falling between the gaps. Step up the smoke To further enhance that distinctive, irresistible smoky taste, you can either cook things slowly on the grill, to allow more time to absorb flavours from the coals, or introduce an intense extra smokiness right at the end of cooking – try adding wood chips to the coals, which burn quickly, releasing a flavoured smoke to boost dishes such as the halloumi and aubergine burgers shared here. Why marinades are the secret to success Dry rubs and marinades are easy ways to make a big, big difference to meat, fish and veg. Dry rubs – blends of spices, seasonings and sometimes sugar – add an intense extra level of flavour, and they create a beautiful crust as they cook. When it comes to marinades, even if you have just half an hour it will impart so much extra flavour, and can also help prevent meat and fish drying out during cooking. Play around with all those amazing flavours, make a bit of a mess, and, most of all, enjoy the process.
Daily Mail
3 days ago
- Business
- Daily Mail
Grab the best-selling Ninja Woodfire Grill before this deal sells out - Now 33% OFF with this code!
Let's get grilling! Summer is right around the corner, and that means so are barbecues. As you gear up for the sunny and delicious season ahead, we recommend investing in a grill that can do more — the Ninja Woodfire Pro XL. Ninja Woodfire Pro XL Outdoor Electric Smoker & AirFry Grill Grill up a good time this summer with this best-selling Ninja grill! Whether you are flipping burgers or making veggie kebabs — this innovative tabletop creation gets the job done. Smoke, crisp, bake and MORE! Right now this summer must-have is majorly marked down to $265 with code HELLO15. $265 (was $399) Shop The countertop grill is more than meets the eye, featuring four advanced modes: grill, smoke, crisp, and bake. From family gatherings to chill nights in, you are about to have the summer of a lifetime. The best part is this rare gem is on sale right now with code HELLO15 on QVC, dropping the price to a shocking 33 percent off! Whether you are on the go, tight on space, or just a fan of Ninja's killer kitchen products — the Ninja Woodfire Pro XL is for you. The compact outdoor cooker goes beyond the ordinary with an eclectic design and sleek exterior. You can smoke meat, bake casseroles, crisp french fries, and so much more! Users of the small but mighty tool find the versatility shocking, with one saying: 'We have smoked, grilled and air fried on it. Boston butt, ribs, steaks and veggies. You name it! We are going to have so much fun this summer with it! Worth every penny.' When you purchase your gas-free grill, you will receive everything you need to get started at NO extra cost. Each comes with a nonstick grill grate, built-in thermometer, crisper basket, grease tray, disposable grease tray liner, pellet scoop, and pellet starter packs. By switching to a woodfire gril l you invite a smoky, rich flavor into all your delicious creations! Users love the taste, with one saying: 'Best thing I ever bought very easy and made food delicious!' The Ninja Woodfire Pro XL, which comes in grey and cinnamon, is a must-have this summer for anyone with an outdoorsy spirit. The entire grill is fully waterproof, meaning you can rest easy that your new favorite cooking machine is safe even in the rain. Plus, the large capacity (180 sq inches to be exact!) is perfect for grill-outs with family and friends. From a 10 pounds brisket to four pounds of ribs — this grill master's dream seriously can do anything. Users take their grills everywhere from campgrounds to college! One said: 'I bought it as a Christmas gift for my husband. Best gift ever! He is trying new things all the time. It's small enough to take in the car for our vacation to our friend's cabin by the lake.' So what are you waiting for?! Get grilling right now over on QVC where the Ninja Woodfire Pro XL is selling out faster than ever before. Make sure to use code HELLO15 for the best price we've seen all year.
