Issue 82
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Table of Contents
Tips & timesavers4
Watermelon6
Nothing says summer quite like watermelon and grilling. This year, combine the two for a new twist to your summer routine with our Grilled Shrimp and Watermelon Wedges.
Mediterranean Meals8
Breathe some new life into your summertime menus with fresh-flavored Margherita Pasta, Tuna with Olive-Caper Sauce, and a decadent Steak Sandwich - all ready in 30 minutes.
Grilled Trout14
Flawlessly grilled fish is just a few secrets away. Use our tips to turn your catch of the day into a simple shore breakfast of Rainbow Trout with hash browns, bacon, and eggs.
Online Extras
Rainbow Trout with basil-corn cream sauce
Ingredients
FOR THE SAUCE—
1 Tbsp. unsalted butter
1 cup sliced leeks
1 tsp. minced garlic
1⁄4 cup white wine (<em>optional</em>)
1 cup heavy cream
1 Tbsp. lemon juice
1 cup fresh corn kernels
Salt and black pepper to taste
1⁄2 cup thinly sliced fresh basil
FOR THE FISH—
4 rainbow trout, pan-dressed (8-10 oz. <em>each</em>)
Cuisine fish rub
Lemon wedges
Directions
Preheat grill to medium-high. Clean grill grate and brush grate with oil.
Melt butter in a saucepan over medium-high heat. Add leeks and garlic. Sauté until leeks are wilted, 2 minutes. Deglaze pan with wine, and simmer until nearly evaporated, 1–2 minutes.
Add cream and lemon juice. Increase heat to high and boil until cream begins to thicken, about 3–4 minutes.
Reduce heat to medium, add corn and simmer until corn is crisp tender, 2–3 minutes. Season with salt and pepper.
Stir in basil just before serving.
Blot both sides of each fish dry with paper towels. Season fleshside of fish with 1–2 tsp. of Fish Rub. Coat seasoning generously with nonstick spray.
Place fish on grill grate, skin-side up, giving a slight nudge just as it hits the grate. Grill trout, uncovered, until outside edges of fish begin to brown slightly, 4–5 minutes. Carefully begin to slide a fishturner under the fillet. If it sticks, wait 30 seconds and try again. Flip fish skin side down. The fish should flake easily when tested with a fork.
Serve immediately with Basil Corn Cream Sauce. Garnish with lemon wedges.
Per serving: 429 calories; 17g saturated fat; 31g total fat; 15g carb.; 649mg sodium; 3g fiber; 29g protein; 137 cholesterol
Updates
Page 17: Nutritional Information
The nutritional information originally printed did not include the eggs and bacon listed in the recipe. The correct nutritional information is: Per serving of hash browns with 1 egg and 2 strips of bacon: 462 cal; 28g total fat (12g sat); 255mg chol; 595mg sodium; 36g carb; 3g fiber; 13g protein
Backyard Bruschetta Bar18
America’s favorite appetizer is your ticket to the easiest backyard party ever! With seven different bruschetta choices (even dessert), guests will be eager to "belly up" to this bar.
Toppings Galore20
Online Extras
Steak Bruschetta
Ingredients
FOR THE GUACAMOLE—
2 avocados, peeled and pitted
2 Tbsp. goat cheese
1 Tbsp. fresh lemon juice
2 tsp. prepared horseradish
2 scallions, minced
Salt and black pepper to taste
FOR THE STEAK—
1 1⁄2 lb. top sirloin steak, trimmed
Olive oil
Salt and black pepper
Thinly sliced cherry tomatoes
Baby romaine leaves
Directions
Preheat grill to medium-high.
Pulse avocados, goat cheese, lemon juice, and horseradish in a food processor until chunky. Stir in scallions; season with salt and pepper.
Brush steak with oil and season with salt and pepper. Grill, covered, until medium-rare, 3–4 minutes per side. Remove from the grill, tent with foil, and rest 5 minutes. Slice against the grain into 24 thin strips.
To serve, dollop guacamole onto desired bruschetta, then top with a slice of steak, tomato, and a romaine leaf.
Brownies For Smores Bruschetta
Ingredients
1 cup all-purpose flour
1⁄4 cup unsweetened cocoa powder
1 tsp. baking powder
1⁄4 tsp. table salt
12 oz. semisweet chocolate (chips or chopped)
1 1⁄2 cups sugar
12 Tbsp. unsalted butter
4 eggs
1 Tbsp. vanilla extract
1 tsp. espresso powder (<em>optional</em>)
Directions
Preheat oven to 350°. Line an 11×17 jelly roll pan with parchment paper and coat with nonstick spray.
Whisk together flour, cocoa, baking powder, and salt in a bowl until blended; set aside.
Melt semisweet chocolate, sugar, and butter in a medium saucepan over low heat, stirring periodically to avoid scorching. Whisk in eggs one at a time. Whisk in vanilla and espresso powder. Remove from heat and cool slightly.
Fold flour-cocoa mixture into melted chocolate until combined. Transfer batter to prepared pan, spreading it to the edges. Bake 15–20 minutes. Cool completely, turn brownies out of pan, peel away parchment, and cut brownies into 24 rectangles.
Per brownie: 183 calories; 6g saturated fat; 10g total fat; 23g carb.; 57mg sodium; 1g fiber; 3g protein; 45 cholesterol
Fresh Tomatoes22
The taste of summer can usually be summed up with one ingredient: fresh tomatoes. Try our recipe for so-simple baked tomato tarts to relish this sun-ripened favorite.
Stuffed Flank Steak24
Try this dynamite alternative to traditional grilled steak with your choice of spicy hash brown or cheesy pizza stuffing. The method is simple and the flavor is spectacular!
Online Extras
Grilled Corn & Green Bean Salad
Ingredients
FOR THE VINAIGRETTE—
2 Tbsp. canola oil
2 Tbsp. red wine vinegar
1 Tbsp. honey
1 tsp. Dijon mustard
Salt to taste
FOR THE SALAD—
4 ears fresh corn, shucked
1⁄2 lb. green beans, trimmed
1 Tbsp. canola oil
1⁄4 cup fresh basil
Salt to taste
Directions
Preheat grill to medium-high.
Whisk together 2 Tbsp. oil, vinegar, honey, and Dijon for vinaigrette.
Toss corn and green beans with oil.
Grill corn, rotating, until it starts to blacken, about 2 minutes per side. Grill beans over medium heat until cooked through, about 3 minutes. Transfer corn to a cutting board; set aside until cool enough to handle, about 5 minutes.
Slice corn from the cob; combine kernels and beans in a bowl and toss with vinaigrette and basil.
Season salad with salt.
Per serving: 196 calories; 1g saturated fat; 9g total fat; 24g carb.; 80mg sodium; 4g fiber; 4g protein
Updates
Page 26: Creole Hash Brown Stuffing recipe
The procedures omitted the step of adding the cooked bacon back into the recipe. It should be added along with the cheese.
Grilled Vegetarian Menu28
Bring something new to the table by grilling up a flavor-packed vegetarian menu. It features Falafel Burgers and Zucchini Fries for an ethnic twist on classic grilled fare.
Farmer's Salad with grilled salmon32
Updates
Page 33: Ingredient list
The recipe should call for 2 salmon fillets, not 4 as originally printed.
Trattoria Salad with Peach-Glazed Chicken Skewers34
Rotisserie Grilling36
Rotisserie cooking is more than ready-to-serve, grocery store chicken. We show you the basics, from purchasing a kit for your grill to turning out the juiciest meats possible.
Grilled Cheese42
Take grilled cheese beyond sandwiches of yellow American cheese and sliced white bread. Create fast and fabulous appetizers with three cheeses hot off the grill.
Summer's Bounty44
Enjoy the high flavor and low cost of summer's most perishable fruit throughout the fall and winter by learning two super-easy techniques for preserving berries.
Q & A46
Updates
Page 47: Malt Powder question
The question and answer refer to a waffle recipe; that recipe was in issue 80, not 81.
Frozen Lemonade Pie48
Ice cold lemonade and summer go hand in hand. But lemonade has never been as cold or as good as it is in this frozen pie. It's sure to become a summer favorite.
Updates
Page 51: Lemonade Pie with Pretzel Crust
The lime zest and pinch of salt were omitted from the procedures. They should be added to the frozen concentrate and condensed milk.