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Come Party With Me: Father's Day - Menu

partysugar — Tue, 16 Jun 2009 10:30:53 -0700

Father's Day is this Sunday and naturally I'm planning a manly meal that celebrates my dad. He enjoys simple classic American cuisine, so this menu features his backyard favorites. We'll start with oysters on the half shell with a shrimp-butter-Parmesan topping. The recipe broils them, but for an added smoky depth, we'll cook the oysters on the grill. Dad and I will bond over the preparation of hickory-smoked beef ribs. First the meat is coated in an easy spice rub, then after it's slow-cooked on the grill, it's topped with a homemade barbecue sauce.

Grilled corn with chili and cilantro plus new potatoes stuffed with sour cream and blue cheese round out the meal. For these recipes that will please any man's palate, read more.

Oysters Gilhooley
From Saveur

Ingredients

8 tbsp. unsalted butter, softened
1 tbsp. worcestershire
1 tbsp. finely chopped garlic
1 1⁄2 tsp. Tabasco
12 oysters, shucked, on half shell
12 small shrimp, cooked and peeled
1⁄3 cup finely grated parmesan
Lemon slices, for serving

Directions

Heat oven to broil; place a rack 3" from heating element.
In a food processor, pulse butter, worcestershire, garlic, and Tabasco until smooth.
Arrange oysters on a foil-lined baking sheet. Top each oyster with a shrimp and some of the butter mixture; sprinkle with parmesan.
Broil until oysters just curl, about 5 minutes. Serve with lemon slices.

Makes 12 oysters.

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Hickory-Smoked Beef and Pork Ribs
From The Neelys

Ingredients

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
BBQ Sauce, recipe follows

Directions

Make the rub: Place the paprika, sugar, and onion powder in a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Make the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
Liberally season both sides of the ribs with 1/4 to 1/2 cup of the rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down. Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed.
Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
Coat ribs with BBQ sauce, cut and serve.

Serves 4-6.

BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Makes 3 1/2 cups.

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Grilled Corn on the Cob With Chile and Lime
From Bon Appétit

Ingredients

6 tablespoons crema mexicana, créme fraîche, or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro

Directions

Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. Can be made 6 hours ahead. Cover and chill.
Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn.
Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

Serves 8.

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Sky Blue Potatoes
From Everyday With Rachael Ray

Ingredients

24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat-leaf parsley, plus more for garnish
1/4 red onion, finely chopped

Directions

Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

Serves 12.

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Scrumptious Strawberry Shortcake

partysugar — Mon, 12 May 2008 16:15:06 -0700

Ever since I spoke to Pat and Gina Neely, I've wanted to make their famous strawberry shortcut cake. Last weekend, I finally got around to making this divinely delicious dessert that combines vanilla cake with fresh strawberries, whipped cream, and strawberry gelatin.

Gina's recipe uses a store-bought cake mix, but I had extra time so I made a vanilla cake from scratch. Thanks to the strawberry jello, the cake is super moist and insanely luscious. If you need a Spring dessert to feed a crowd, I highly recommend this cake. To check out the recipe, read more.

Strawberry Shortcake
Modified from Gina Neely and Martha Stewart

Ingredients

For cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups cake flour (not self-rising)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
3 1/4 cups sugar
3/4 teaspoon salt
1 tablespoon pure vanilla extract
1 cup large egg whites, about 8, room temperature
1/2 cups milk, room temperature
For topping:
3 cups fresh strawberries, sliced
2 tablespoons cognac
1/4 cup sugar
1 cup heavy cream*
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish

Directions

Make cake: preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan; line bottom with parchment paper. Sift together flours and baking powder; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add salt and vanilla, beating until combined.
With mixer on low speed, gradually add egg whites, scraping down sides of bowl as necessary. Add reserved flour mixture in 2 parts, alternating with the milk, and scraping down sides of bowl between each addition.
Mix until combined. Increase speed to medium-high for 20 seconds. Transfer to prepared pan. Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Transfer to a wire rack to cool completely.
Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.

Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

Serves 10-12.

*I found that 1 cup of whipped cream was NOT enough to cover the entire cake. In the future I will double the amount of whipped cream and confectioners' sugar to ensure that all sides of the cake are covered in whipped cream.

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Name That Dish!

partysugar — Sat, 02 Feb 2008 07:51:31 -0800

To celebrate Valentine's Day, Gina Neely plans on making the dish pictured below for her husband Pat. Do you know what it's called?

A Chat With Pat and Gina Neely

partysugar — Fri, 01 Feb 2008 11:01:18 -0800

When YumSugar asked me to watch the pilot episode of Food Network's new cooking show, Down Home With the Neelys, I wasn't jumping for joy. The commercials seemed over the top, routine, and like the network had just found more big personalities. However, after watching the show - I laughed out loud - I was hungry for more!

Luckily, I got the chance to speak with Gina and Pat on the phone! They are one warm, fun couple and my Tivo is already set for tomorrow at 11 a.m.

The show is not only a clever, informative cooking show, but it's about the dynamic relationship between the high school sweethearts. Gina Neely is a firecracker, both friendly and feisty. Her husband Pat knows his barbeque and is incredibly personable. To see what happened when I went down home with the Neelys, read more.

With their show Pat and Gina hope to teach America that cooking is a great time to get back to the basics. It's a way to slow down and enjoy family. Food is family to the Neelys, who take a week to film each episode at a rented house in Memphis, Tenn. Known for their barbeque and down home Southern-style cooking, Pat and Gina distinguish themselves from Food Network's resident Southern belle Paula Deen by cooking a healthier cuisine. They steer clear from frying. They grill everything and love to use barbeque flavors to season unexpected dishes. Here's what they have to say:

PartySugar: What's it like being in the business together?
Pat: It's one of the biggest joys in the world working with family. I get to spend every day with my lovely wife. I have extremely workable brothers. The employees at my restaurants are like extended family. Now the producers of my show have become family. Food Network has become like family. We've opened our arms and welcomed everyone into our lives like family.
Gina: Our girls - we have two daughters - work with us in the Summer. I couldn't imagine doing everything that we do alone. The best part is doing it together.

PS: Do you cook at home like you do on the show?
Pat: (laughs) There is no acting involved in our show. Of course we cook at home. We've been cooking at home like this for a long time, way before the concept of the show was even invented. At least two to three times a week we're at home cooking dinner in our kitchen. Thats what makes our show so authentic, it is our lives. It really is who we are.

PS: What's your advice to the everyday home cook?
Gina: Cooking is NOT intimidating, it's not as time consuming or as hard as it seems. It's comforting to use natural products to make something homemade.
Pat: Watch the show! Use food to socially interact. To reconnect with family and friends. Invite your girlfriend over and bake a chicken for her, chat and relax while it cooks. You can really learn a lot about your loved ones by cooking with them.

PS: How will you celebrate Valentine's Day?
Pat: When you are in a good marriage like Gina and I are, every day is like Valentine's Day. We don't need a special day to spend time together we spend time together every day. I fell in love with Gina when I was 15, and I've been in love with her ever since.
Gina: I'll probably make Pat a strawberry shortcake with whipped cream.

PS: What did you have for lunch today?
Pat: We had Cornish game hens.
Gina: And grilled asparagus with barbequed butter. Our barbequed butter is made by stirring our barbeque rub into softened butter.

After speaking with them, I want to be a part of their family! And if that wasn't enough to make you interested in their show, here's a sneak peak of the dishes that are yet to come: barbequed ribs, fresh coleslaw, barbeque spaghetti, creamed collard greens, pork chop soup, grilled pound cake, and baked chicken.

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Go Down Home With the Neelys

YumSugar — Tue, 08 Jan 2008 10:01:18 -0800

With all the hullabaloo over at the Food Network, I was interested to see this press release about Pat and Gina Neely. The couple own and operate several famous Bar-B-Que joints in Memphis and Nashville, and are now taking their recipes into Food Network's kitchens. In their new show Down Home With the Neelys, Pat and Gina will share their secrets for ribs, spaghetti, shortcake, and more.

I haven't seen an episode yet - they begin on Saturday, Feb. 2 - but I imagine it's going to be similar to the rest of the Food Network's kitchen shows. Yet no matter how formulaic, I am curious to see how theirs will turn out. It's nice to see such a cute couple cooking together. Plus, I'm glad to see a little more diversity on Food Network - you have to admit they're skewing awfully white these days. Also, did I mention I love bbq? I can't imagine that their recipes are going to be wonderfully healthy, but if they taste great, that's okay with me!

So how about you? Will you be tuning in?

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Come Party With Me: Hoedown - Menu

partysugar — Tue, 30 Sep 2008 11:15:18 -0700

At a barn shindig, serve a hearty meal with plenty of napkins to mop up the finger-licking good eats.

Start the meal off with a spicy appetizer in the form of shrimp with barbecue seasonings. Slow-cooked beef brisket is a savory, smoky, and scrumptious entree. It's also the perfect cut of meat to affordably feed a crowd.

Classic cowboy sides - barbecue "baked beans" and crisp apple coleslaw - round out the mouthwatering menu. To look at these recipes, read more.

Shrimp with Barbecue Spices
From Food and Wine

Ingredients

1 1/2 tablespoons sweet Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 garlic cloves, coarsely chopped
2 pounds large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced

Directions

In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper, and garlic. Add the shrimp and toss to coat in the spices.
Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.

Serves 6.

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Smoked Beef Brisket
From Pat and Gina Neely

Ingredients

1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
3 tablespoons garlic salt
1 tablespoons celery salt
1 tablespoons black pepper
1 tablespoon lemon pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1/2 teaspoon dried thyme
1 trimmed brisket, about 5 to 6 pounds

Directions

In a bowl combine all the dry ingredients and blend well.
Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4-cup of the rub. You don't want such a thick crust that the smoke won't penetrate the meat. Let the brisket marinate overnight in the refrigerator.
Preheat your grill to 250°F using charcoal and hickory.
Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

Serve 6-10.

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Barbecue "Baked" Beans
From Martha Stewart

Ingredients

1 pound dried navy beans, or great Northern beans
4 ounces salt pork, or thick-cut bacon
1 large onion, cut into 1/4-inch dice (about 1 1/4 cups)
1 clove garlic, minced
3 cups tomato juice
1/4 cup tomato paste
3 tablespoons unsulfured molasses
3/4 cup packed dark-brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow or Dijon mustard
3/4 teaspoon ground turmeric
10 dashes hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

Directions

Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes.
Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil.
Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour.
Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.

Makes about 7 cups.

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Apple Cowboy Slaw
From Better Homes and Gardens

Ingredients

1/3 cup mayonnaise
2 tablespoons cider vinegar or malt vinegar
2 tablespoons sugar
2 teaspoons coarse-grain brown mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups coarsely shredded cabbage
2 medium tart red and/or green apples, cored and chopped
3 large dill pickles, chopped (1 cup)
1/2 cup green or red seedless grapes, halved
1/4 cup chopped onion

Directions

In a small bowl stir together the mayonnaise, vinegar, sugar, mustard, salt, and pepper.
In a large bowl combine the cabbage, apples, pickles, grapes, and onion.
Add the mayonnaise mixture to the cabbage mixture; toss to coat. Cover and chill in the refrigerator for 2 to 6 hours before serving. Stir before serving.

Serves 6 to 8.

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Our Favorite Interviews

YumSugar — Wed, 31 Dec 2008 14:30:27 -0800

Although our greatest joys are cooking and entertaining, they're simply not as fun without inspiration from the outside world. I'm often spurred to mix up new flavor combinations or cooking techniques by the likes of cooking shows, restaurateurs, bartenders, and, of course, great restaurant chefs.

In 2008, we had the privilege of speaking with cutting-edge faces in the food industry and leaders who have had longtime influence on us. We were impressed by their humility, devotion to hard work, and advice for everyday cooks. These interviews are our top 10 favorites this year:

Photo Courtesy of Colin Miller

The Year's Best Rising Celebrity Chef

YumSugar — Fri, 26 Dec 2008 08:00:56 -0800

As part of our Best of 2008 series, you told us who was the best rising celebrity chef of the year. You love The Neelys and Curtis Stone, but your number one favorite is Next Iron Chef winner Michael Symon. We agree with you; he's our favorite at Yum.

There's more than one reason we like the Cleveland chef: He's talented yet modest; on Iron Chef America, he's got a great sense of humor and an infectious laugh; and his Greek-inspired food is always heads above the rest.

Why do you like Michael Symon?

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Fast & Easy Dinner: Beef and Cabbage Wraps

partysugar — Tue, 02 Sep 2008 06:45:25 -0700

If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.

Although cheese isn't on the ingredient list, a sprinkling of cheddar cheese is a welcome addition. To look at the recipe, read more.

Beef and Cabbage Wraps
From Better Homes and Gardens magazine

Ingredients

8 8-inch flour tortillas
12 oz. lean ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen or fresh whole corn kernels
1/2 to 2/3 cup bottled barbecue sauce
2 cups packaged shredded cabbage with carrot (coleslaw mix)

Directions

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through.
Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 cup barbecue sauce. Cook and stir until heated through.
To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Makes 4 wraps.

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Ted Allen to Join Food Network

partysugar — Tue, 10 Jun 2008 10:15:12 -0700

I'm not sure if you've noticed, but the Food Network is overhauling its programing schedule. It seems like every week a new series debuts. It started back in February with the introduction of Pat and Gina Neely followed swiftly by Danny Boome. Other recent newcomers include Sunny Anderson and Mary Nolan.

Although I find it overwhelming - new chefs, new concepts, new shows, how can I get to know them all? - I'm looking forward to checking out Ted Allen! The Network announced today that they've nabbed the Top Chef judge to host a new primetime program called Food Detectives. Good Eats meets Myth Busters in the show, with Allen answering popular food questions like: Can an apple a day keep the doctor away?

The show sounds informative and interesting, and I look forward to checking it out when it debuts on July 29. What do you think, will you watch? How do you feel about all the new shows on Food Network?

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