Issue 34
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Table of Contents
Tips & techniques4
The Art of the Hamburger6
Yes, there is a way to make a better burger. And think outside the box -- pork and turkey make great burgers.
Turkey Burgers9
Moist turkey may sound like an oxymoron. But done right, this burger can go up against beef any day.
Pork Burgers10
If you grill just one burger this summer, make it a pork burger. Hog heaven.
Easy Burger Toppings11
The usual ketchup and mustard /almost/ take a back seat to these toppings.
The Secret to Easy Grilled Ribs12
Forget the long process of smoking for ribs. The oven and grill is all you need.
Asian Lime Ribs14
All ribs should be this lucky. Unique flavors that blend together perfectly.
Rub and Sauce Options for Ribs16
Traditional rub and sauces for easy grilled ribs.
Online Extras
Mustard Sauce
This mustard sauce is from South Carolina. Trust me, it tastes much better than it looks, so give it a try. It's wonderful, but will take a bit of getting use to.
Ingredients
Cook over Medium-low Heat:
1 cup yellow mustard
1⁄2 cup white balsamic vinegar
1⁄3 cup brown sugar, packed
2 T. butter
1 T. Worcestershire sauce
1 T. lemon juice
1 T. molasses, mild
1 t. cayenne pepper
Directions
Cook all ingredients over medium-low heat for a least 30 minutes.
Sweet Corn18
What to look for when you want the very best corn.
Summery Corn Soup19
A hearty vegetarian soup with plenty of body. The secret is in the cobs!
Fresh Creamed Corn20
Everybody's favorite -- creamed corn with over-the-top flavor.
Online Extras
Corn Cakes
Serve cakes hot with brisket, sour cream, and some red chile sauce. This is eating!
Ingredients
Roast and Prepare:
1 cup corn, cut from 2 roasted ears
1⁄2 cup roasted red pepper, peeled and diced
Cut:
2 T. jalapeño peppers, minced
Combine:
1 cup all-purpose flour
1⁄3 cup cornmeal
1 t. salt
1⁄2 t. baking soda
1⁄2 t. baking powder
1⁄2 t. black pepper
Mix with Dry Ingredients:
3⁄4 cup milk
1⁄3 cup buttermilk
2 egg yolks
1 1⁄2 T. melted butter
Let Batter Rest 30 Minutes.
Saute Cakes in:
Vegetable oil
Directions
Roast or grill sweet corn and red pepper until both are blackened. Slice corn from the cobs to measure 1 cup. You can use frozen corn. Sweat roasted peppers in plastic bag for 10 minutes. Then peel away the charred skin, without washing. Remove veins and seeds. Dice.
Cut jalapeño peppers into quarters. Remove stem, seeds, and veins. Mince the jalapeño quarters to measure at least 2 tablespoons.
Combine dry ingredients in bowl. In another bowl, combine milks, egg yolks, melted butter.
Mix milk mixture with dry ingredients. Add corn, chiles, peppers.
Let the batter rest for 30 minutes, heat oil in skillet. Pour 1/3 cup of batter to form each cake.
Saute until lightly browned. Flip each corn cake and saute other side.
Per serving: 161 calories; 34 calories from fat; 6g total fat; 23g carb.; 417mg sodium
Corn Stuffed Tomatoes21
Served warm, this tomato is surprisingly refreshing. It is the perfect summer side.
Salad Dressings Revived22
We all have our favorites. Here are four classics that are so good, you'll never buy them bottled again.
Salad Spinners26
The right salad spinner can make a difference. Find out which ones tested best.
Steven Raichlen -- Grilling the Perfect Steak28
Steven explains his 10 simple steps to grilling great steaks.
Steven Raichlen -- The Perfect Steak31
New York Strip perfected! Grill the flavorful king of steaks using "Raichlen's Rules" of grilling steaks.
Steven Raichlen -- Porterhouse Steak32
An Italian-style porterhouse. You may never grill steak another way again.
Cool Ice Cream Sundaes34
Tame any summer day by enjoying one of these three cooling sundaes.
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Vanilla Ice Cream
The innocence of youth——everything was better in the good old days, including chasing down a melodious truck for the best ice cream I've ever tasted. You can get the same rush from this incredible recipe!
Ingredients
Beat Together:
2 egg yolks
1⁄4 cup sugar
Combine Milk Mix and Heat:
2 cups heavy whipping cream
1 cup whole milk
1⁄2 cup sugar
1⁄4 cup nonfat dry milk
1 vanilla bean, split and scraped*
Directions
Beat egg yolks and sugar with an electric mixer for 2 minutes. The mixture will lighten in color to a pale yellow. Set aside. In saucepan, combine milk mixture ingredients; add seeds and pod of vanilla bean, to mixture. Over medium heat, bring milk mixture to 175°, stirring often. Use a thermometer to gauge the temperature.
Combine when the milk mixture has reached 175°, temper the egg yolk mixture by whisking in 1/2 cup of the hot milk mix. Pour the tempered yolk mixture back into the remaining hot milk mix. Whisk well to evenly distribute yolk mixture. Bring custard to 180° over medium heat, stirring frequently. Lower heat and continue stirring, keeping temperature 180–190°. Stir for 5–7 minutes, checking temp. often. It’s finished when a finger line is left on the back of the spoon when swiped. Strain custard into a bowl; discard vanilla pod. Cool 1 hour at room temp. Cover, touching plastic wrap to custard surface. Chill 4 hours or overnight. Custard must be 40° or lower to set up. Stir mix. Follow manufacturer’s instructions for churning. When finished, it will be soft and fluffy, like soft-serve. Eat it now, freeze in canister 30 minutes, or allow to ripen. Ice cream can be scooped after 24–48 hours. But it tastes just as good for another week. It won’t get icy or lose flavor.
*Note: Split bean lengthwise and scrape out seeds.
Per serving: 319 calories; 67 calories from fat; 24g total fat; 23g carb.; 57mg sodium
Easy Stir-Fry Dinner38
Simple, fast, flavorful -- this dinner will be a hit with family or company.
Questions & answers42
Baby Burgers44
A simple idea that your whole family will love.