(Family Features) Most parents face the same mealtime dilemma - making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.
Pimento (Red Pepper) Cheese-Bacon Burgers
A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
- 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne powder
- 1/4 pound extra sharp white cheddar cheese, coarsely grated
- 1/4 pound extra sharp yellow cheddar cheese, coarsely grated
- 1/3 cup drained and finely chopped roasted red peppers or piquillo
- 1-1/2 pounds lean ground beef
- 4 hamburger buns
- 8 thick slices double smoked bacon, crisp-cooked
- Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
- Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
- Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.
Smoked Chile Cole Slaw
A Bobby Flay recipe
Prep Time: 10 minutes
Chill Time: 20 minutes
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons honey
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 medium head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 1 small onion, halved and thinly sliced
- 1/4 cup chopped fresh cilantro
- Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
Goat Cheese Crostini With Grape Salsa
A Bobby Flay Recipe
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 8 minutes
- 1 cup red grapes, diced
- 1 cup blue and/or black grapes, diced
- 1/2 small red onion, finely chopped
- 1 jalapeño pepper, finely chopped
- 3 tablespoons chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish
- 2 tablespoons red wine vinegar
- 4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces
- 6 ounces herbed goat cheese, slightly softened
- 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
- Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
- Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
- Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.
Grilled Potato Wedges With Malt Vinegar-Tarragon Dip
A Bobby Flay Recipe
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 25 minutes
- 2/3 cup PLUS 1 teaspoon malt vinegar
- 1-1/2 cups Hellmann's® or Best Foods® Real Mayonnaise
- 1 tablespoon chopped tarragon
- 5 Russet or all-purpose potatoes, scrubbed
- 1/4 cup canola oil
- 2 tablespoons finely chopped flat-leaf parsley
- Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes.
- Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes.
- Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices.
- Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip.
Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.
(Family Features) Summer means it’s time to heat up the grill. If you’re looking to add some sizzle to your summer grilling menu, shake things up all summer long with the convenience and versatility of fresh pork. From tender ribs to juicy pork loins, chops, roasts and more, the possibilities are endless.
With mouthwatering flavor and no artificial ingredients, Farmer John California Natural Fresh Pork offers a wide variety of convenient, versatile fresh pork cuts that can take your cookout to the next level. Try out these recipes for Triple Threat Burgers or Chipotle Glazed Spare Ribs, which are sure to be crowd-pleasers at your next barbecue.
Find more grilling tips and recipe inspiration at farmerjohn.com.
Triple Threat Burger
Prep time: 30 minutes
Cook time: 8 1/2 hours
- 1 Farmer John Boneless Fresh Pork Shoulder Roast
- 1/4 cup barbecue seasoning blend
- 3/4 cup pale lager beer
- 1 1/2 teaspoons liquid hickory smoke
Triple Threat Sauce:
- 1 jar (12 ounces) seedless raspberry jam
- 1 cup barbecue sauce
- 3/4 cup pale lager beer
- 1 teaspoon dry mustard
- 1/4 teaspoon chipotle powder
- 1 pound Farmer John Ground Pork
- 1 pound 80 percent lean ground beef
- 1/4 cup pale lager beer
- 2 tablespoons barbecue seasoning blend
- 6 slices cheddar cheese
- 6 sandwich buns, toasted
- 6 slices Farmer John Bacon, cooked crisp
- 6 dill pickle planks
- To make pulled pork: Rub pork roast with seasoning and place in 4-5-quart slow cooker. Pour beer and liquid smoke around sides. Cover and cook 8-10 hours on low or 4-5 hours on high.
- Remove roast from slow cooker with tongs and place in large container. Using tongs or two forks, shred pork and set aside 2 cups. Cover and refrigerate.
- To make sauce: In medium saucepan, combine raspberry jam, barbecue sauce, beer, mustard and chipotle powder; bring to boil over medium-high heat; boil 5 minutes, stirring constantly. Reduce heat and simmer 15 minutes. Stir 1/2 cup sauce into reserved pulled pork.
- To make burgers: Heat charcoal or gas grill to medium. Combine ground pork, ground beef, beer and seasoning; form into six (1-inch thick) burger patties. Grill 5 minutes per side until internal temperature reaches 160° F. Top each burger with slice of cheese; let melt.
- Place burgers on bottom buns; spoon about 1/3 cup pulled pork with barbecue sauce onto each burger. Top each with one slice bacon and one pickle plank then close with top bun.
Chipotle Glazed Spare Ribs
Prep time: 25 minutes
Cook time: 1 hour, 40 minutes
- 2 racks Farmer John Pork Spareribs, membranes removed
- 4 tablespoons salt
- 4 tablespoons pepper
- 6 cloves chopped garlic
- 1 cup honey
- brown sugar
- 1/2 can (7 ounces) chipotle chilies in adobo sauce
- 1/2 cup barbecue sauce
- 2 limes, zest and juice only, plus additional lime juice
- 1/2 cup cilantro, chopped
- Heat oven to 325° F. Season ribs with salt and pepper. Place on rimmed baking sheet and cover tightly with foil. Bake 1 1/2 hours until ribs reach internal temperature of 195° F. Let cool.
- While ribs bake, blend garlic, honey, brown sugar, chipotle chilies, barbecue sauce and lime zest and juice. Blend until smooth. Set aside.
- Heat charcoal or gas grill to medium-high. Place ribs on grill and baste with sauce mixture, turning frequently until well-coated with sauce and charred, about 10 minutes. Transfer to cutting board and let rest. Serve with remaining sauce mixture, additional lime juice and chopped cilantro.
Source: Farmer John
(Family Features) Barbecue, grilling, cookout – no matter what you call it, cooking food over an open flame is practically an American pastime. Few other cuisines have such distinctive regional twists and terminology as this fiery favorite. Memphis loves its ribs, North Carolinians their pulled meats and Texas, Alabama and St. Louis, to name a few, have their own riffs on American favorites.
While each regional barbecue favorite is traditionally prepared with beef or pork, more adventurous eaters can adopt the same cooking and flavor techniques but use lamb instead. Swapping proteins doesn’t need to be difficult. For example, Californians who like tri-tip can recreate that Santa Maria-style flavor by mixing together salt, pepper, garlic and dried herbs to dry brine a boneless leg of lamb for 24 hours then grill it to their preferred doneness.
Before it makes it to your table, American lamb is raised by dedicated farmers and ranchers with a shared connection to the land, the animals and the local communities they serve. There are more than 80,000 family farmers and ranchers caring for more than 6 million sheep in both small flocks and large operations throughout the United States. American lamb is available year-round and cuts range from loins and shanks to chops and roasts.
If you’re feeling adventurous, try these riffs on classic barbecue dishes featuring American lamb. For more tantalizing recipes, visit AmericanLamb.com.
Tender lamb riblets (also known as spare ribs) are sweet and tender when slow-cooked on the grill. These Memphis-style ribs are suffused with a spicy-sweet dry rub, smoked to perfection and brushed with a tangy yet spicy Memphis-style barbecue sauce.
This tender pulled smoked lamb shoulder is rubbed with fragrant citrus, aromatics and spices then smoked until falling off the bone. It’s served with a spicy citrus and vinegar sauce, a crunchy, creamy fennel and herb slaw, and grilled flatbreads.
Lamb kabobs are a straightforward, flavorful dish perfect for a relaxed cookout. Bite-sized pieces of boneless leg of lamb are marinated in a yogurt-garlic mix and grilled with red onions until smoky and tender. Serve kabobs with a classic tzatziki and grilled flatbreads.
Lamb’s unique flavor does wonderfully with just a little char from the grill, making it an excellent choice for burgers. A hint of red onion, garlic powder and sea salt play up hearty taste, while a simple roasted garlic and rosemary spread lends a creamy, herbaceous counterpoint.
Grilling a whole leg of lamb is a celebratory act and is the perfect centerpiece for an evening spent outdoors. Inspired by Texas-style barbecue, this recipe features a dry rub with toasted spices, vibrant paprika and plenty of kick. This dish is best accompanied by thick-cut toast and your favorite sides.
Few cuts of meat are as satisfying as perfectly grilled lamb loin chops with a crispy exterior that gives way to meltingly tender meat. The distinctive flavor of lamb chops – rich with an edge of earthiness – is highlighted beautifully by a refreshing Italian-style salsa verde and grilled lemon halves. Grilled vegetables, dressed simply with olive oil, sea salt and a squeeze of lemon, are an ideal side.
Source: American Lamb Board
(Family Features) Warm weather means grilling season is here, and nothing turns up the heat like great summer grilling. It’s the perfect opportunity to get away from a stuffy kitchen and enjoy a casual meal outdoors with family and friends.
Whether you prefer gas or charcoal, grilling is convenient for cutting calories and creating your own versions of cookout classics. From your favorite protein to fresh fruit, just about any food can be grilled, so grab your grilling gear and get ready to experiment with different ingredient options.
If you’re tired of traditional burgers, try substituting ground duck for beef for savory flavor and a skinnier profile. Made from duck breast meat, all-natural ground duck is 87 percent lean, making it a healthier alternative to most ground beef. Since duck is red meat, its depth of flavor and moist texture can be incorporated into a variety of dishes that usually call for ground beef.
In this recipe, ground duck is used to make a robust, juicy burger that’s sure to delight any cookout connoisseur. Top it off with some duck bacon for a hearty and flavorful summer feast. It has less fat than the regular pork variety, giving you an excuse to pile even more on your sandwich. Plus, duck bacon is more like pork bacon than traditional poultry bacons – thick cut with a smoky flavor.
Ready in less than 30 minutes, these burgers featuring a duo of duck products can help you turn up the heat at your next backyard get-together.
Find more recipes for the grill and information about cooking with duck at mapleleaffarms.com.
Duck Bacon Burgers with Cheese
- 2 pounds Maple Leaf Farms All Natural Ground Duck
- 4 tablespoons bread crumbs
- 2 tablespoons white onion, minced
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- salt, to taste
- pepper, to taste
- canola oil
- 6 strips Maple Leaf Farms Duck Bacon, halved
- 6 hamburger buns
- 3 tablespoons Maple Leaf Farms All Natural Rendered Duck Fat
- 6 slices cheddar cheese
- 6 slices red onion (optional)
- 6 slices tomato (optional)
- lettuce leaves (optional)
- Heat grill to medium-high heat.
- In large bowl, mix together ground duck, bread crumbs, onion, garlic, paprika and chili powder. Divide mixture into six equal parts and form into patties. Season both sides of each patty with salt and pepper.
- Lightly brush grill rack with oil. Place burgers on rack and cook, flipping frequently until internal temperature reaches 155° F.
- While burgers are cooking, place bacon on grill and cook until crisp.
- Once burgers are done, remove from heat and let sit 3-5 minutes. Brush insides of hamburger bun halves with duck fat and toast lightly on grill.
- Serve each burger on toasted bun with two bacon half-strips and slice of cheese then top with red onion, tomato and lettuce, if desired.
Source: Maple Leaf Farms
(Family Features) For millions of football fans, the grill is as important as the gridiron when enjoying a weekend of games. There’s nothing like team spirit, the anticipation of kickoff and the smell of a delicious pregame tailgate wafting through the stadium parking lot.
National barbecue expert Rocky Stubblefield of Stubb’s Legendary Bar-B-Q offers tips and recipes for game day grilling that will have the whole crowd cheering.
Keep it simple
Stubblefield says anything that cooks fast on the grill is great for tailgating – burgers, hotdogs, chicken – and to bring on the flavor without having to pack a carload of ingredients, use sauces, rubs and marinades. Prepare as much food as you can ahead of time and have a checklist for the things you always need but are easy to forget, like napkins and tin foil.
For perfectly shaped, evenly cooked burgers, make a thumbprint in the middle of each patty before grilling. Amp up the flavor by rubbing your burgers with Stubb’s Bar-B-Q rub before putting them on the grill – just like you would a brisket or ribs. No matter what you’re making, wait to put the sauce on until the very end of grilling to avoid charring and burning.
For dozens of easy, delicious tailgating recipes, visit stubbsbbq.com.
Toasted Pecan Burgers
- 1 pound ground chuck
- 1/4 cup chopped red onion
- 1/4 cup chopped pecans, toasted
- 1 tablespoon finely chopped green bell pepper
- 3 tablespoons Stubb’s Original Bar-B-Q Sauce
- 2 tablespoons Stubb’s Bar-B-Q Spice Rub
- Mix together chuck, onion, pecans, bell pepper, sauce and rub. Shape into 4 patties.
- Prepare grill for direct cooking. When coals are ashed over in charcoal grill, spread them in bottom of grill so food can cook directly over coals.
- Grill burgers over direct, medium heat, first on one side then the other, 7-10 minutes, until they reach desired doneness. Medium burgers register an internal temperature of 160° F.
- Serve with your favorite burger toppings on toasted buns.
Smokey Stuffed Jalapenos with Bacon
- 1/2 pound uncooked chorizo
- 16 ounces cream cheese
- 24 fresh jalapenos, halved and seeded
- 24 slices bacon (about 2 pounds), halved
- 1 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce
- Heat skillet to medium heat and prepare grill for direct cooking.
- Remove chorizo casing and cook in skillet over medium heat until cooked through. Transfer cooked chorizo to paper towel-lined plate to drain and cool.
- Mix cream cheese and chorizo.
- Stuff each jalapeno half with cream cheese mixture. Wrap with half strip of bacon and secure with toothpick.
- Place peppers on grill and cook 8-10 minutes, turning frequently. Baste peppers with sauce during last 2 minutes of cooking.
Source: Stubb's Legendary Bar-B-Q