YumSugar

Cat Cora's Ultimate Barbecue Brisket Sandwich

partysugar — Thu, 01 Oct 2009 14:30:59 -0700

Looking for a fun weekend project? How about making a delectable brisket sandwich? With its fall-apart beef and tangy sauce, this sandwich is so good you'll be licking your fingers for every last bite. Along with her hostess tips, and as part of Macy's Come Together campaign, chef Cat Cora shared this delicious exclusive recipe with us! The brisket is on the menu at her classic barbecue restaurant, CCQ in Costa Mesa, CA.

While there are several components to the sandwich, taking the time to make each element results in a restaurant-worthy 'wich that's sure to impress friends. If you start marinating the brisket now, you can enjoy the sandwiches over the weekend. Cat recommends plating the sandwich with barbecued potato chips, but I paired it with my dad's famous macaroni salad instead. Whatever you serve on the side, you'll need the sandwich recipe, so keep reading.

Come Together With Cat Cora's Barbecued Beans

partysugar — Tue, 29 Sep 2009 12:50:30 -0700

To coincide with Hunger Action Month, Macy's has launched a new campaign, entitled Come Together, that urges people to host a dinner party. However, when guests ask the inevitable, "what should I bring?" the answer is nothing. The money that guests would spend on the requisite bottle of wine should be donated to the cause. Although Macy's has created a special website where you can make and send invites and put together a menu, we've partnered with Iron Chef Cat Cora to bring you an exclusive party idea! Cat's menu consists of barbecue classics like brisket sandwiches and coleslaw, so I recommend inviting a big group of people over on a Sunday for a football-viewing party. Cheer on your favorite team while enjoying a delicious, informal meal. To get you started, we've got Cat's variation of baked beans. She combines three types of beans with barbecue sauce and a touch of cinnamon. The resulting beans are my new favorite: they're slightly sweet and depending on the sauce you use, sticky and spicy. The addition of garbanzo beans is genius. To use Cat's recipe to host a Come Together party, read more.

Barbecued Pit Beans
From Cat Cora

Ingredients

2 (15 1/2-ounce) cans chickpeas
2 (15 1/2-ounce) cans kidney beans
2 (15 1/2-ounce) cans pinto beans
2 cups good-quality barbecue sauce, without a smoky flavor
1 teaspoon ground cinnamon
2 scallions, white and tender green parts, thinly sliced

Directions

In a saucepan, combine all of the beans, including their liquid, and the barbecue sauce. Place over medium heat, and stir until the mixture comes to a simmer.
Add the cinnamon and simmer, uncovered, for about 30 minutes, or until the liquid has reduced to a sauce consistency.
Remove from the heat and spoon the beans into a warmed serving bowl. Garnish with the scallions and serve immediately.

Serves 8.

Print recipe with images | without images

View 5 Photos ›

How to Prepare For a BBQ Festival

YumSugar — Fri, 11 Sep 2009 05:50:23 -0700

Over the long weekend, while many of you were hosting barbecues of your own, I headed over to Sparks, NV, for the Best in the West Nugget Rib Cook-Off, one of the country's largest outdoor barbecue events. I was more than stoked to chomp down on award-winning ribs all day long, but - given the scope of the festival and its four-hour driving distance from my house - I wanted to maximize my first experience there by being as prepared for the event as Michael Phelps was for the Summer Olympics. If you're planning on heading to a major barbecue festival (or any food extravaganza, for that matter), I've got some tips to share with you.

View Slideshow ›

Racking Up Ribs at Nevada's Best in the West Cook-Off

YumSugar — Tue, 08 Sep 2009 03:50:44 -0700

How much do I love ribs? I'd say that I was probably born with one in my hand, that's how much I love them - and grilling up a distinctive ginger-infused batch of my own recently only heightened my desire to indulge more. I've always had the itch to go to the Best in the West Nugget Rib Cook-Off in Sparks, NV. With more than 500,000 visitors and 100 tons of ribs, the six-day, free-admission rib festival is one of the largest outdoor barbecue events in North America. At the last minute, I decided there was no time like the present, and drove square across California and into the smoke. To find out what the event was like, keep reading.

View Slideshow ›

Know Your Labor Day Food Factoids?

YumSugar — Wed, 02 Sep 2009 03:50:27 -0700

Next Monday, Sept. 7, professionals everywhere will take advantage of Labor Day to play hooky, travel, and, of course, eat. Although the holiday originated out of labor disputes, the first Monday in September has become synonymous with many things - not the least of which is a national celebration of food. You may know exactly what you'll be snacking on next Monday, but what tasty tidbits do you know about the holiday weekend's food heritage? Click through our quiz to find out.

Take the quiz

Fasy & Easy Dinner: Turkey Burgers With Mustard Sauce

partysugar — Fri, 21 Aug 2009 08:00:09 -0700

One can never have too many turkey burger recipes: they're simple, versatile, and crowd-pleasing. The secret ingredient in this variation is honey mustard. It not only flavors the patties, but when combined with mayonnaise, it makes for a creamy sauce that slathers the bun. Although the recipe tops the burgers with avocado and tomato slices, you could throw in a number of typical add-ons from caramelized red onions to Muenster cheese. Place this burger in your recipe collection when you read more.

Turkey Burgers With Mustard Sauce
From Better Homes and Gardens

Ingredients

5 Kaiser rolls or hamburger buns
1 lb. uncooked raw turkey
1 egg, lightly beaten
3 Tsp. honey mustard
1/4 tsp. each salt and black pepper
1 Tsp. olive or vegetable oil
1/3 cup light mayonnaise
1 medium tomato, sliced
1 medium avocado, pitted, peeled, and sliced

Directions

For bread crumbs, in blender or food processor coarsely process one roll.
In large bowl combine turkey, egg, 1 cup of the crumbs, 1 tablespoon of the mustard, and the salt and pepper. Shape turkey mixture into four patties.
In extra-large nonstick skillet cook turkey patties in hot oil over medium heat for 12 minutes, turning once, or until no longer pink (165 degrees F).
In a small bowl combine mayonnaise and remaining 2 tablespoons mustard. Spread some sauce on remaining four rolls. Layer turkey patty, tomato, avocado, a dollop of sauce, and roll top.

Serves 4.

Print recipe with images | without images

Chow Down on Pork 'n' Mango Skewers

YumSugar — Mon, 17 Aug 2009 16:15:20 -0700

Skewers are quintessential Summer food. They cook quickly on the barbecue, keep the house cool, and bring everyone outside to enjoy the wonderfully warm weather! This recipe for ancho-chile-marinated pork skewered with mangoes is a perfect combination of spicy and sweet. The cilantro sprinkled on top adds freshness and flavor to the already complex dish. To keep the entire dinner finger- and outdoor-friendly, I simply served it with barbecued corn. If you can't find mangoes, other fruits such as pineapples, peaches, or nectarines would be great substitutes. To get started on these succulent and tropical-inspired skewers keep reading.

Come Party With Me: Anniversary - Menu

partysugar — Tue, 11 Aug 2009 09:00:17 -0700

On Saturday, Aug. 22, my parents will celebrate their 33rd year of marriage. I hate to say it, but I've never thrown them an anniversary party - until now! I've invited over a bunch of my parents' friends for a pool party and barbecue. The event will be festive, but casual, so I'm selecting a menu that reflects this vibe.

Things will kick off with mini peach and pesto pizzas. For the main course, I'll serve what they had at their wedding: chicken, grilled and stuffed with fresh tomatoes and basil. A huge helping of antipasto pasta salad is the ideal side because it serves a crowd and can be made in advance. For these scrumptious recipes, read more.

Mini Peach and Pesto Pizzas
From Every Day With Rachael Ray

Ingredients

1 clove garlic
1 cup loosely packed fresh basil
1/2 cup pecans
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated parmesan cheese
2 teaspoons red wine vinegar
Salt and pepper
One 13.8-oz tube refrigerated pizza dough
2 tomatoes, sliced into 1/2-inch wedges
2 small peaches, sliced into 1/2-inch wedges

Directions

In a food processor, chop the garlic. Add 1/2 cup basil, the pecans, 1/2 cup olive oil, the parmesan, vinegar, salt and pepper and puree into pesto.
Preheat the oven to 400°. Roll out the pizza dough on a floured surface into a 14-inch square.
Cut into 8 squares and prick each one several times with a fork. Place on a lightly floured baking sheet and brush with olive oil. Bake until golden, 12 minutes. Let cool.
Spread 1 teaspoon of the pesto on each square and top with overlapping tomato and peach slices. Slice the remaining 1/2 cup basil into thin strips and sprinkle on the pizza. Season with salt.

Serves 8.

Print recipe with images | without images

Grilled Chicken Stuffed With Basil and Tomato
From Whole Living

Ingredients

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
2 garlic cloves minced
1 tablespoon extra-virgin olive oil
12 fresh basil leaves, plus more for garnish
2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Directions

Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book.
Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes.
Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

Serves 4.

Print recipe with images | without images

Antipasto Pasta
From Bon Appétit

Ingredients

12 ounces linguine
3 tablespoons olive oil
4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick
6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided

Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes.
Add salami; toss 30 seconds.
Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil.
Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Steak With Fennel, Lemon, and Mozzarella

partysugar — Fri, 07 Aug 2009 08:30:11 -0700

If you're sick and tired of the average steak dinner, consider giving this creative recipe a whirl. The preparation is simple and straightforward grilling, but the combination of ingredients - tri-tip, fennel, lemons, and mozzarella - is out of the ordinary and unexpected. Each element serves a purpose: the hearty, charred steak is juicy, the anise-flavored fennel is crunchy, the soft, melted cheese is creamy, and the tangy, caramelized lemon is sour. It makes for an exciting meal that comes together in just 20 minutes. Pour a glass of wine and let the weekend begin! For the recipe please, read more.

Steak With Fennel, Lemon, and Mozzarella
From Real Simple

Ingredients

1 1/2 pounds tri-tip or sirloin steak, cut into 4 pieces
kosher salt and black pepper
1 fennel bulb, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
1 lemon, thinly sliced
1 tablespoon fresh thyme
8 ounces fresh mozzarella, sliced

Directions

Heat grill to medium-high. Season the steak with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare.
Meanwhile, in a bowl, gently toss the fennel, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until just tender, 5 to 6 minutes; transfer back to the bowl.
Grill the lemon slices until slightly charred, 1 to 2 minutes per side. Toss the lemons with the fennel and thyme. Serve with the steak and mozzarella.

Serves 4.

Print recipe with images | without images

Do You Own a Grill Basket?

partysugar — Wed, 05 Aug 2009 12:50:26 -0700