Melons, melons, everywhere, so what do we do now? If you’re tired of eating them as simple wedges, try incorporating them in your savory dishes.
When paired with fresh zucchini, corn or, in this instance, tomatoes, melons make an affordable and delicious side salad that’s perfect for lazy backyard barbecues. They’re adaptable, versatile and practically begging to be tossed with fresh herbs and fruity olive oil.
While the combo in this recipe uses cantaloupe, feta and tomatoes for heartiness, you can lighten things up with watermelon or go green with a blend of honeydew, cucumbers and basil. Just be careful with all of this experimenting — you might never be able to look at a wedge of melon the same way again.
Tomato-Cantaloupe Salad with Lemon Grilled Shrimp
Continue Reading Dinner Rush! Tomato-Cantaloupe Salad w/ Lemon Grilled Shrimp
Sometimes on these hot, muggy summer days, even firing up the outdoor grill can seem impossible. Keep the grilling spirit alive in a remarkably cooler with this DIY Watermelon Grill with Fruit Kabobs. Summer’s perfect fruit comes in many shapes and sizes, but for this crowd-pleaser, a round watermelon about the size of a small soccer ball is ideal. Use a melon-baller to hollow it out, saving the sweet spheres for pretty, petite fruit kabobs. Wooden skewers pushed through the halved melon create the grill’s grates, while blackberries or other dark-hued berries play the role of the charcoal underneath. Use stalks of celery or carrots to fashion a base, so the grill stands upright, and chop chunks of your favorite fruits (like pineapples, strawberries or peaches) to complete the fruit kabobs on top. It’s a sure-fire way to heat things up for summer – no open flames, smokers or grilling tools required.
For more ways to celebrate summer without firing up the barbeque, check out some of Cooking Channel’s fruity favorites:
Meat gets a lot of play on the grill, but for the healthiest and most delicious meals, remember to throw some vegetables on the barbie. Grilling imparts smoky flavor and brings out the natural sweetness of summer vegetables. For most grillable vegetables, all you need to do is cut them into shapes and sizes that are easy to maneuver on the grates and then brush with oil and season with salt and pepper (grilled corn is one exception). Here are some of the best vegetables to grill, plus advice on how to prep them:
Continue Reading Move Over, Meat: The Best Vegetables for Grilling
When it comes to barbecue obsession, Ed Mitchell goes the whole hog — literally and figuratively. The pitmaster of Raleigh-Durham’s The Pit and the new Ed Mitchell’s Que is revered for using farm-raised pigs and traditional cooking methods. We caught up with the legend at the Big Apple BBQ Block Party to dig into his BBQ secrets.
Cooking Channel: What’s the most common mistake people make when barbecuing at home and what is the one thing a home cook can do to take their barbecue to the next level?
Ed Mitchell: One of the mistakes people do at home is that they’re not experienced knowing how hot to get the grill. The temperature has to be right so the meat will come out perfect. It’s something that I can feel from years of doing it. To take the barbecue up a notch, you need the right selection of meat. If you’re a person who’s not knowledgeable about how to cook beef, then don’t try to cook beef. Cook what you’re very skillful at. It’s the selection of the product.
CC: What’s the craziest thing you’ve ever barbecued?
Continue Reading BBQ&A: Pitmaster Ed Mitchell’s Grilling Tips
That grill’s starting to get a workout, huh? You’re grilling chicken, you’re grilling steaks, you might even be grilling your salad*. Might as well throw a pizza on there, too.
When it comes to grilled pizza, there are two schools of thought.
Continue Reading Dinner Rush! Grilled Shrimp Florentine Pizza
It’s about time to kick off the unofficial start of summer with a Memorial Day cookout! And what better way to celebrate than with a nutritional smack down? Here’s a look at your favorite cookout foods with an answer to the burning question: which is healthier?
Burger vs. Hot Dog
Meat brings up lots of questions, such as where it’s from, how it was raised or how it was processed. For the sake of this smack down, let’s assume that you’re choosing between the best possible options: a lean, local, grass-fed beef burger or a nitrate-free 100% beef hot dog. Lean burgers offer good amounts of B vitamins, zinc and protein (20 g). Keep in mind portion size: a burger should be made from 1/4 pound of ground beef. That’ll keep calories in check (178). Hot dogs are slightly lower in calories, compared to a quarter-pound burger, but not by much (169 calories in a typical dog). They also have way more sodium, while offering fewer vitamins and minerals. So unless they are your main reason for being in the summertime, stick to the beef burger. Better yet? Go for grilled salmon or a veggie burger.
The Winner: Burgers
Get our Top Burger Recipes
Potato Salad vs. Macaroni Salad
Continue Reading Grilling Smackdown: Best Choices for Your Next Cookout
Firecracker Popsicles by Becca Bakes
5 Hot Links We’re Loving
- Becca Bake’s firecracker popsicles call for fresh berries and vanilla frozen yogurt, so you can enjoy the festive treat without feeling guilty.
- Avoid the mess and stress of slicing pie in front of guests. Serve Pixels and Crumbs’ strawberry hand pies instead.
- Burgers are key for your backyard barbecue tomorrow, and Dainty Chef’s take on the infamous Shake Shake patty is a sure hit.
- Beer may be the classic cookout beverage, but A Farm Girl’s Dabbles’ sangria with rosé and bourbon may just be this year’s biggest hit.
- Don’t forget your veggies. Love and Lemons’ grilled vegetable skewers with chile-lime oil are great by themselves but even better with avocado, salsa and tortillas.
Memorial Day and grilling burgers seem to be synonymous, so get ready to tune into some juicy, well-seasoned programming on Cooking Channel as we kick off Burger Week. We’re turning to the coals for over-the-top, fire-kissed burgers that you won’t find at a drive-through window.
Start on Sunday, May 26 with the Deen Burger complete with applewood-smoked bacon, sharp Cheddar, avocado and Jamie’s special sauce. Then catch an episode of Unique Eats and go beyond the traditional with the Smokey Burger (pictured above) topped with Smoked Beef Brisket, BBQ sauce and gouda.
On Wednesday, May 29, explore the history and evolution of this beloved culinary icon on United Tastes of America. Then check out Bobby Dean’s answer to a mushroom burger that doesn’t lack confidence. And tune into Bobby Flay’s Burger Throwdown on Thursday, May 30, as he prepares a Burger with Cheddar, Grilled Onion and Horseradish Mustard. Whether you prefer the revered American Cheese-topped burger or a burger that really pushes the envelope, we’ve got the recipes to satisfy your appetite.
Hungry yet? Don’t forget to check out our Top Burger Recipes.
This Father's Day, skip the polo shirt and treat Dad to kitchen gadgets he can use to grill up his favorite steak recipe.
The quickest way to Dad’s heart is, of course, through his stomach. And the quickest way to his stomach is gadgets that make cooking easier. If you’ve gotten your dad too many polo shirts (Hi, Dad, I’m sorry!) or you suspect he hasn’t used the mani-pedi gift card you got him last year, we have a solution! Below, find our top picks for must-have kitchen gadgets that every geeky dad can get excited about.
Bonus: He’ll be obligated to make you a meal using them.
Continue Reading Father’s Day Gift Ideas
Pork Chops with Yuzu-Miso Marinade
There’s something about grilling – firing up some coals or igniting the gas, popping open a bottle of beer and throwing meat on the grates – that makes us think about all-American burgers, dogs and simply grilled steaks. But grilling (whether over an open flame or on a griddle or grill pan) is a cooking technique adopted worldwide, so why not shake up your routine by incorporating ingredients from across the globe into your next barbecue?
Chicken, beef, pork, seafood and even burgers need little more than fresh herbs and, occasionally, special sauces to become global fare. A good marinade, for example, such as the Yuzu-Miso marinade featured in the pork chop recipe above, can transform ordinary pork chops into a feast from the Far East. (Worried you’ll stock up on bottles of exotic sauces that’ll never again be used? Our By the Book writer proves a few Japanese sauces go a long way, so fret not.)
Continue Reading Grill Your Way Around the Globe