Big Bite Tour Guide 2015

A sophisticated, extraordinary, and enticingly delicious taste experience

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recipes compiled By Beth anthony

courtesy of Whole Foods速 marKet, WholeFoodsmarket.com

salads

Grand Slam

Asian Slaw courtesy of Beth Anthony serves: 12 to 15 3 packages ramen noodle soup mix (oriental or chicken flavor) 1 cup toasted slivered almonds (toast in dry skillet over low heat until lightly browned; careful not to burn) 1 cup toasted sunflower seeds (such as planters® already toasted on the nut aisle) 1 bunch chopped green onions (use the white bulbs, plus half the green stems) 1 cup carrots, matchstick cut (pre-cut in produce section) 1 16-ounce package tri-color slaw mix (or regular slaw mix) 1/2 cup vegetable oil 1/2 cup sugar 2/3 cup apple cider vinegar

Sweet Corn and Black Bean Salad courtesy of Whole Foods Market, wholefoodsmarket.com Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a simple rice vinegar dressing. —WFM

2 cups fresh or frozen and thawed corn kernels 1/2 cup finely chopped red onion 2 tablespoons seasoned rice vinegar 1 tablespoon extra-virgin olive oil 1 tablespoon lime juice 1/4 teaspoon sea salt 1/2 teaspoon ground black pepper 4 cups no-salt-added cooked black beans, rinsed and drained 1 red bell pepper, cored, seeded and chopped 1/3 cup cilantro leaves, finely chopped bring a medium pot of water to a boil. add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (if using frozen corn, skip this step.) meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside. in a large bOwl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. add beans, corn, onion and bell pepper and toss until just incorporated. cover and chill for about 2 hours. add cilantro and toss again before serving.

top to bottom: courtesy of Whole Foods® marKet, WholeFoodsmarket.com; thinkstock/istockphoto

serves: 6

crush noodles while still in package. mix with almonds, sunflower seeds, green onions, carrots and slaw mix. in a separate bOwl combine flavoring packs with oil, sugar and vinegar. mix well until sugar dissolves. add to slaw mixture and mix well. serve or refrigerate overnight.

Summer Tomato and Crab Salad Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables. Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer tailgating meal. —WFM serves: 6 2

1/2

1 1/4 1/4

1 3/4

2 1

pounds ripe heirloom tomatoes, cored and chopped pound cooked crab meat cup chopped chives cup lemon juice teaspoon lemon zest salt and white pepper to taste cup low fat or regular sour cream tablespoons chopped dill tablespoon dijon mustard

put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine; set aside. stir together sour cream, dill, mustard, salt and pepper in a small bowl. spOOn tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side.

courtesy of Whole FoodsÂŽ marKet, WholeFoodsmarket.com

courtesy of Whole Foods Market, wholefoodsmarket.com

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Grilled Chicken Pasta Salad courtesy of Cacique,® caciqueinc.com serves: 4 to 6 1/2

cup cacique® cotija, crumbled 5 tablespoons olive oil 4 tablespoons red wine vinegar salt and pepper to taste 1 garlic clove, minced 1/2 teaspoon mustard 1/4 cup fresh basil, chopped 2 grilled chicken breasts, cut into 1/2-inch wide strips 8 ounces multi-grain bowtie pasta, cooked and drained 1/2 cup green bell pepper, seeded and diced 1/2 cup red bell pepper, seeded and diced 1 cup cherry or grape tomatoes, seeded and diced in a large bowl, whisk together olive oil, vinegar, garlic, mustard and basil. taste and add salt and pepper as needed. add chicken, pasta, peppers, tomatoes and cheese to bowl and mix well. taste and add more salt or pepper as needed. ready to serve.

Mango, Avocado and Black Bean Salad with Lime Dressing courtesy of Whole Foods Market, wholefoodsmarket.com Tropical flavors of mango and citrus complement black beans in this colorful salad. Try it as a salsa with chips or served over grilled fish. —WFM serves: 6 2 ripe, firm avocados, halved, peeled and cubed 3 tablespoons lime juice, divided 2 ripe but firm mangoes, peeled, cubed 1 jalapeño, stemmed, seeded and finely chopped 1 teaspoon grated lime zest 2 tablespoons chopped cilantro, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sugar 3 tablespoons extra-virgin olive oil 1 15-ounce can no-salt-added black beans, rinsed and drained

g e n t lY to ss avo c a d o w i t h 1 tablespoon of the lime juice in a medium bowl. add mango and jalapeño; gently toss to combine. set aside. Whisk together remaining 2 tablespoons lime juice, zest, cilantro, salt, pepper and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. add avocado mixture and black beans; toss gently. spoon salad onto plates, garnish with cilantro and serve immediately.

THE BITE TOUR’S

SUMMER

GRILLING TIPS

By Barry ‘CB’ Martin

PREPARING GREAT BURGERS: Everyone has a favorite, but I use coarse-ground chuck – coarse because it holds together better and chuck because it has great flavor. And no more than 15% fat or watch out for flare-ups. Or even get leaner beef and add a bit of olive oil. Form the patties and season them to taste … then fold the meat over and press it back into patty shapes. Now the seasoning is on the inside which will evenly distribute the flavors.

PREPARING SUCCULENT STEAKS: Beef cuts with marbled fat throughout are best for grilling over direct high heat. If I pay for prime or choice, I want to taste the meat, not a marinade. So I like a light sprinkle of freshly ground black pepper and sea salt. If you must marinate, remember that acids in citrus or vinegar tenderize the meat. Marinades with sugar will quickly burn so keep an eye on them. Sear steak at high heats then finish the grilling at a lower temp, and let your steak rest for about ten minutes before slicing it … that keeps every bite juicy.

PREPARING BETTER CHICKEN: Buy the best quality you can afford, and fresh is best.

Never let it reach room temperature, but try to avoid putting ice-cold chicken on the grill because that interferes with proper cooking. If you don’t brine your bird, then I recommend only a light seasoning of ground pepper and kosher or sea salt. You can also lightly spray chicken with canola oil to prevent sticking. Apply sauces and glazes during the final minutes of cooking … the same may be true for dry rubs because spices can burn when exposed to high temperatures.

PREPARING VEGGIES AND FRUIT: Either requires little prep and are delicious sides or desserts for your tailgating party. If you’re grilling with infrared, set it at medium-high. Brush whole or wedged veggies with olive oil to promote sear marks, then finish at lower temps. Turn every minute or two until fork-tender.

For fruit, oil the grate to keep it from sticking. Slice peaches or plums in half and remove pits, then grill pulp side down, turning once (takes no more than 5 minutes, don’t let it get mushy). Slice bananas or pineapple lengthwise and place directly on grill.

GUIDE TO GRILLING

YOUR BREATH’S FRIEND

©Mondelēz International group

#FOLLOWFOOD WITH DENTYNE

WHAT’S IN

THE BAG?

DO WHAT THE PRO’S DO AND BUILD YOUR PORTABLE COOKOUT KIT. YOU’LL NEVER FORGET YOUR GEAR AGAIN. GRILL APRON An obvious must-have. Don’t skip this!

NEWSPAPER Perfect fire-starting material.

KITCHEN SHEARS Whether you are snipping herbs or trimming a whole chicken, this is a must-have.

RESEALABLE PLASTIC BAGS To marinate meat or soak skewers.

WATER-FILLED SPRAY BOTTLE Tame flare-ups with a few squirts.

GRILL BRUSH WITH SCRAPER Wrap the dirty head in an old grocery bag to keep your grill bag clean.

SILICON BASTING BRUSH Natural-bristle brushes are OK, but silicon cleans easily and is melt-proof.

SALT & PEPPER All a prime beef steak really needs.

ALL-PURPOSE MEAT RUB A simple rub will go with most everything.

BUTCHER’S TWINE Essential for tying up meat rolls and poultry. Keep it clean in a plastic bag.

PAPER TOWELS Keep a roll on hand for blotting food, cleaning spills, and using as napkins.

NONSTICK SPRAY Use it to quickly grease a grill grate (but never over an open flame).

PLANK Planks are handy for quick smoke.

Keep a few in your kit, just in case.

CULINARY TORCH Forget matches or lighters. This is one of the best ways to light a fire.

LONG-HANDLE TONGS Quality metal tongs are essential.

LONG-HANDLE METAL SPATULA Use a grilling spatula for best results.

SKEWERS Metal skewers are the best bet; wood skewers are fine but will burn unless soaked in water for at least 30 minutes.

CLEAN RAGS Use them as makeshift grill mitts or to grease a grill grate with vegetable oil.

FOIL PANS To use as a drip pan or mixing bowl.

ALUMINUM FOIL The most versatile item in your kit, foil can be used to bundle food, line pans, shield skewers from heat, form a makeshift drip pan, or cover resting steaks. Never leave home without it!

MEAT THERMOMETER For optimal food safety, take temp of beef, chicken, and pork to ensure doneness.

variations on the steak

Skirt Steak, tuna Steak and ribeye!

Compiled by beth Anthony

courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com

Greek-seasoned t-Bone steaks with Cucumber and tomato salad courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com total recipe time: 35 to 40 min. makes: 4 servings 2 beef T-bone or porterhouse steaks, cut 1-inch thick (about 1 pound each) 1 medium lemon 1 tablespoon Greek seasoning 1 medium cucumber, cut lengthwise in half and then crosswise into thin slices (about 2 cups) 2 cups halved grape tomatoes 1/3 cup crumbled feta cheese Salt and pepper GrAte peel, and squeeze 1 tablespoon juice from lemon.

Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beefsteaks. plACe the steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. meAnwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired. remove bones; carve the steaks into slices. Season with salt, as desired. Serve beef with the cucumber and tomato salad.

Test Kitchen Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.

courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com

Grilled southwest steaks with spicy Corn salsa courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com total recipe time: 25 to 30 minutes makes 4 servings 2 boneless beef chuck shoulder steaks, cut 3/4-inch thick (8 to 10 ounces each) 1/2 cup prepared sweet barbecue sauce 3 tablespoons minced green onion 2 tablespoons finely chopped cilantro 2 medium jalapeño peppers, minced 1 cup frozen corn Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and refrigerate 1/4 cup for salsa. Place beefsteaks and remaining barbecue sauce mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. remove steAks from marinade; discard marinade. Place the steaks on grid over medium, ash-covered coals. Grill, covered, 8 to 12 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. meAnwhile combine corn and reserved 1/4 cup marinade in small bowl; season with salt, as desired. Set aside.

CArve steAks into thin slices; season with salt and pepper, as desired. Serve with corn salsa.

Fire roasted ribeye steak with Bacon and texas Pete® Butter courtesy of Texas Pete®, TexasPete.com serves: 4 For the steak butter: 6 slices of thick cut slab bacon 1/2 cup molasses, divided 1/4 cup Texas Pete® Chipotle Hot Sauce, divided Salt and pepper to taste 8 tablespoons sweet butter, softened

preheAt Grill to 400°F. Place steak on grill for 3 to 4 minutes, rotate 45 degrees, and cook for an additional 3 to 4 minutes.

Flip the steak and repeat the process. remove from grill and slather with Texas Pete® Butter.

For the steak: 4 1/2-inch thick ribeye steaks Extra virgin olive oil Cracked black pepper in A 400°F preheated oven, on a baking sheet, cook bacon that has been brushed with 1/4 cup molasses and 1/8 cup Texas Pete® Chipotle Sauce. Bake until cooked through, not crispy – about 12 to 16 minutes. Chop bacon, and transfer to mixing bowl, add remaining molasses, Texas Pete® Chipotle Sauce and softened butter.

Mix, and refrigerate. remove steAk from refrigerator, and allow to rest at room temperature for 15 minutes. Season with extra virgin olive oil and cracked black pepper.

courtesy of Texas Pete®, TexasPete.com

Grilled ribeye steak courtesy of Jay Caputo, Chef Owner of Espuma, Cabo and Rose & Crown. The Jay Caputo Restaurant Group, thejcrg.com 4 4 1/4 2 2 4 2 2 1/4 2

ribeye steaks, 16 to 18 ounces each cloves fresh garlic cup olive oil tablespoons Dijon mustard tablespoons red wine vinegar tablespoons fresh thyme tablespoons fresh rosemary, chopped tablespoons smoked Spanish paprika, hot cup kosher salt tablespoons black pepper

in A smAll, double-bottomed pot, place the garlic and olive oil. Bring to a boil, reduce to a low simmer, and slowly “fry” the garlic until tender and golden. Remove from the stove, and chill. in A bowl, place the mustard, vinegar, thyme, rosemary, paprika and garlic. Mix thoroughly, mashing the garlic into the mix. Add the oil. seAson the steAks liberally with salt and pepper. Let stand for 10 minutes. Smear the marinade all over the ribeyes, wrap in ziplock bag, and marinate for 4 hours. remove, and grill to temperature. Allow to rest for 5 minutes prior to serving.

Crockpot korean Beef (Bulgogi) excerpted from The Paleo Slow Cooker, Revised Edition, by Arsy Vartanian This recipe has a nice tangy twist. Don’t forget to allow time to marinate the meat.

—arSy Vartanian makes: 4 to 6 servings 4 2 4 2 1 2 1/2 1

cloves garlic, crushed tablespoons coconut vinegar or mirin tablespoons coconut aminos or Tamari tablespoons sesame oil tablespoon honey pounds flank steak, thinly sliced onion, chopped tablespoon ghee Salt and pepper just before serving

mix all the ingredients except the meat, onion and ghee in a bowl. Pour marinade over meat, and marinate for at least a few hours or up to overnight in the refrigerator.

Remove meat from marinade, and let stand to dry a bit. Reserve the marinade.

The Paleo Slow Cooker, Revised Edition, by Arsy Vartanian

sAuté the onion in the ghee in a heavy-bottomed pan over medium heat for 5 minutes, until translucent.

Transfer sauté mixture to the slow cooker. turn the heAt up to medium high, and brown the meat in batches for about 5 min-utes each batch.

Place browned meat in slow cooker.

Add the marinade to the slow cooker.

Cook on low for 6 to 8 hours.

MAINS

Dijon-Herb Chicken Kebabs ¼ 1 1 1/4 1½

1 1 1

cup dijon mustard tbsp. red or white wine vinegar tsp. dried herbes de provence, crumbled cup EVOO lbs. skinless, boneless chicken breasts, cut into 32 one-inch pieces Salt and pepper zucchini, halved lengthwise, then sliced crosswise into ½-inch-thick half-moons large red onion, halved crosswise then lengthwise into 1-inch sections lemon, cut into 8 wedges

1. In a medium bowl, whisk together the mustard, vinegar and herbes de provence. Whisk in 2 tbsp. EVOO. Reserve 1 tbsp. of the marinade for the vegetables.

Add the chicken to the bowl with the remaining marinade and coat well using a rubber spatula. Let marinate for at least 30 minutes or up to 12 hours.

2. Preheat a gas grill to 400°. Whisk the remaining 2 tbsp. EVOO and 1/8 tsp. each salt and pepper into the reserved marinade. Add the zucchini and onion and toss to coat.

3. Season the chicken with ½ tsp. each salt and pepper. Onto each of eight 12-inch skewers, thread a piece of chicken, zucchini, onion, lemon and another piece of chicken; repeat with the remaining vegetables and chicken.

4. Brush the hot grill grate clean, then lightly oil. Add the kebabs crosswise across the grate, cover the grill and cook for 3 minutes. Using a sturdy metal spatula, turn the kebabs over, releasing the meat from the grate and rolling it away from you.

Cover and cook until the meat is firm and browned all over, about 5 minutes.

Blackened Ribeye Steaks

SERVES 4 PREP 5 MIN GRILL 10 MIN

3 2 1 ½ ½ ½ ¼ 4 ¼

tbsp. chili powder tsp. dried thyme tsp. cayenne tsp. ground white pepper tsp. celery seeds tsp. garlic powder tsp. onion powder boneless ribeye steaks (1¼ inch thick and about 12 oz. each) cup plus 2 tbsp. vegetable oil

Salt 1. Preheat a grill to medium-high. In a bowl, combine the chili powder, thyme, cayenne, white pepper, celery seeds, garlic powder and onion powder. Rub the steaks with the oil, then with salt and the spice mixture.

2. Place the steaks on the grill, cover and cook for 5 minutes; turn, lower the heat to medium and grill 5 minutes more for medium-rare.

DIJON-HERB CHICKEN KEBABS (ON COVER) AND STICKY WINGS WITH ALMONDS PHOTOS BY CORAL VON ZUMWALT; FOOD STYLING BY RORI TROVATO; PROP STYLING BY DANE HOLWEGER. BLACKENED RIBEYE STEAKS PHOTO BY MARCUS NILSSON; FOOD STYLING BY ALISON ATTENBOROUGH; PROP STYLING BY ROBYN GLASER.

SERVES 4 PREP 30 MIN (PLUS MARINATING) GRILL 10 MIN

Sticky Wings with Almonds

SERVES 6 PREP 40 MIN ( PLUS MARINATING) GRILL 25 MIN

3 1/4 2

2/3 1/3 1/4

lbs. split chicken wings without tips cup plus 2 tbsp. sherry vinegar tbsp. EVOO Salt and pepper cup pitted dates cup pure apricot jam cup salted roasted marcona almonds, chopped

1. In a large bowl, combine the wing segments, 2 tbsp. vinegar, the EVOO and 1/4 tsp. each salt and pepper; mix well to coat. Let stand at room temperature for 30 minutes.

2. Meanwhile, in a small saucepan, combine the dates, jam, remaining 1/4 cup vinegar and 1/4 cup water over low heat.

Cover, bring to a simmer and cook until the sauce is thick and the fruit is soft, about 30 minutes. Using the back of a spoon, press the mixture through a strainer, scraping the thick sauce off the outside of the strainer. Let cool.

3. Preheat a gas grill to 350°.

Add the wings to the hot grate, cover the grill and cook, turning occasionally, until browned and just cooked through, about 20 minutes. Increase the heat to medium-high and, using a brush, dab the apricot-date sauce onto the wings. Continue to grill, uncovered, occasionally turning and dabbing with more sauce, until the wings are cooked through and well glazed, about 5 minutes.

Transfer to a serving dish and sprinkle the almonds on top.

MAiNS

Super-Stuffed Deli Sandwich

SERVES 8 PREP 15 min ( PLus oVErniGHT cHiLLinG)

loaf rye bread (½ lb., 12 inches long) cups thinly sliced green cabbage cup russian dressing oz. deli-sliced swiss oz. deli-sliced rare roast beef oz. deli-sliced roasted turkey breast oz. deli-sliced lean pastrami large dill pickles, sliced

1. using a serrated knife, cut a 1-inch-thick slice off the top of the loaf, making a lid. cut inside the loaf, pulling out most of the bread, to leave a 1/2-inch shell all around.

2. in a medium bowl, toss the cabbage with 1/4 cup russian dressing. spread the remaining dressing inside the loaf and on the bottom of the bread lid. Layer the cheese along the bottom and up the sides. continue layering with the meats and pickles; top with the bread lid. Wrap tightly in foil and refrigerate overnight.

3. cut the sandwich crosswise with the serrated knife into 8 slices.

From the pages of EveryDay with Rachael Ray

Beef & Bean Chili SERVES 10

2 3 2 3 1 3 1 1 1 1 1 2

PREP 30 min

cook 1 Hr

tbsp. vegetable oil lbs. lean ground beef chuck large onions, chopped tbsp. minced garlic cup ancho chile powder tbsp. ground cumin tbsp. dried oregano Coarse salt and pepper tsp. cayenne can (28 oz.) crushed tomatoes can (15 oz.) tomato sauce cans (15 oz. each) red kidney beans, drained Sour cream, grated cheddar, pickled jalapeño chiles and sliced scallions, for topping

1. in a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes.

Transfer to a plate.

2. Pour off all but 2 tbsp. of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. stir in the garlic and 3 cups water, scraping the pan. return the meat to the pot. stir in the chile powder, cumin, oregano, 1 tbsp. coarse salt, 11/2 tsp. pepper and the cayenne; cook over low heat for 5 minutes. stir in the tomatoes and tomato sauce. cook, stirring, for 40 minutes.

3. skim the fat from the surface. stir in the beans and cook for 5 minutes. serve with the toppings.

super-stuffeD Deli sanDwiCH pHoto by CeDriC angeles; fooD styling by rebeCCa jurkeviCH; prop styling by HeatHer CHontos. beef & bean CHili pHoto by laura garDner; fooD styling by jamie kimm; prop styling by raCHel Haas. sliCeD steak Clubs pHoto by joHn kerniCk; fooD styling by CyD raftus mCDowell; prop styling by HeatHer CHontos.

1 3 ½ 4 4 4 4 2

MAKES 4 PREP 10 MIN COOK 20 MIN

8 4

slices smoky bacon flatiron steaks (1 inch thick, about 8 oz. each), at room temp

Coarse salt and pepper

Vegetable oil or EVOO, for drizzling

About 1 cup organic ketchup ½ cup beef consommé or beef stock 2–3 tbsp. finely chopped celery rib tops with leaves 2 tbsp. worcestershire sauce 2 tbsp. prepared horseradish sauce

About 1 tbsp. hot sauce, such as Tabasco 4 ciabatta rolls, split 8 slices extra-sharp white cheddar

Romaine lettuce leaves and sliced beefsteak tomato, for topping

1. Preheat the oven to 350°. Bake the bacon on a broiler pan until crisp, 15 to 18 minutes.

2. Meanwhile, season the steaks liberally with salt and pepper. Preheat a cast-iron skillet or griddle pan over medium-high heat.

Drizzle the pan with oil, add the steaks and cook, turning once, until medium-rare, 8 to 10 minutes. Let stand for a few minutes, then thinly slice on an angle.

3. While the steaks are cooking, in a small saucepan, combine the ketchup, consommé (or stock), celery, worcestershire, horseradish sauce and hot sauce; season with pepper.

Bring to a boil, lower the heat and simmer for a few minutes to thicken.

4. Place the roll bottoms on a baking sheet.

Top with the steak, sauce and cheese. Broil until melted. Toast the roll tops. Layer the clubs with the bacon, lettuce, tomato and roll tops. Pass extra sauce at the table.

SLICED STEAK CLUBS PHOTO BY JOHN KERNICK; FOOD STYLING BY CYD RAFTUS MCDOWELL; PROP STYLING BY HEATHER CHONTOS. CREAMY AVOCADO-CILANTRO DIP PHOTO

BY KATE SEARS; FOOD STYLING BY PAUL GRIMES; PROP STYLING BY PAM MORRIS.

Sliced Steak Clubs with Bloody Bull Sauce

DipS

Triple-Onion Dip makES 2 cuPs

2 2 3 1 1 1 1/2

PREP 10 min

cook 5 min

tbsp. EVOO shallots, thinly sliced scallions, white and green parts chopped separately tsp. coarsely chopped fresh thyme pkg. (8 oz.) neufchâtel or cream cheese, at room temperature cup 2% plain greek yogurt small red onion, minced Salt and pepper

1. Heat a cast-iron skillet over high heat for 2 minutes. Add the EVOO, shallots, scallion whites and thyme. Lower the heat to medium; cook, stirring, until the shallots are golden and crisp, 5 minutes. Transfer to paper towels.

2. In a bowl, mix the cheese and yogurt. Stir in the shallot mixture, red onion and scallion greens; season with salt and pepper. Cover and refrigerate until ready to serve. (Can be made up to 2 days ahead.)

Shrimp Salsa makES 3 cuPs

8 2 ½ 1 1/3 2

PREP 10 min

oz. cooked shrimp, peeled and finely chopped tomatoes, finely chopped cup minced white onion jalapeño chile, minced (remove seeds for less heat) cup chopped cilantro tbsp. fresh lime juice Salt

1. In a medium bowl, toss the shrimp, tomatoes, onion, jalapeño, cilantro and lime juice. Season with 3/4 tsp. salt.

2. Cover and refrigerate until ready to serve. (Can be made up to 12 hours ahead.)

SIDES

Creamy Avocado-Cilantro Dip MAKES 2 CUPS窶ケREP 10 MIN

2 1/2 1/4 2

avocados, pitted and chopped cup sour cream cup chopped cilantro tbsp. fresh lime juice Salt and pepper Cruditﾃｩs, tortilla chips or crackers, for serving

Using a food processor, puree the avocados, sour cream, cilantro and lime juice. Season with salt and pepper. Serve with cruditﾃｩs, tortilla chips or crackers.

Asparagus with Parsley & Orange Butter SERVES 4 PREP 15 MIN GRILL 5 MIN

1/4 2 2 1 1 11/2 1

cup chopped parsley tbsp. chopped chives tbsp. softened butter tbsp. orange zest tbsp. fresh lemon juice lbs. trimmed asparagus spears tbsp. EVOO Salt and pepper

1. Preheat a grill or grill pan to medium-high.

In a large bowl, combine the parsley, chives, butter, orange zest and lemon juice.

2. Brush the asparagus spears with the EVOO; season with salt and pepper.

Grill, turning once, until tender, about 5 minutes.

3. Add the grilled asparagus to the parsley-butter mixture; season with salt and pepper. Serve at room temperature.

Grilled Succotash

SERVES 6 PREP 15 MIN GRILL 20 MIN

4 1 1 3

1½ 1 ¼

ears corn, husked tbsp. plus 1 tsp. EVOO red bell pepper zucchini (1 to 1½ lbs.), halved lengthwise Salt and pepper cups frozen edamame, thawed and shelled tbsp. butter, melted cup snipped chives, in ½-inch lengths

1. Preheat a grill to medium. Brush the corn with 1 tsp. EVOO. Grill the corn and bell pepper, turning, until lightly charred on all sides, 15 to 20 minutes; let cool slightly. Meanwhile, brush the zucchini with the remaining 1 tbsp. EVOO; season with salt and pepper. Grill, turning once, until softened, about 10 minutes.

2. Remove and discard the skin, stem and seeds from the bell pepper, then cut the pepper into strips. Slice the corn kernels from the cobs. Cut the zucchini into ¼-inch half-moons. In a large bowl, combine the pepper strips, the corn, zucchini, edamame, butter and chives; season with salt and pepper. Serve warm.

ASPARAGUS PHOTO BY JEFF HARRIS; FOOD STYLING BY LIZA JERNOW; PROP STYLING BY JULIE FLYNN. GRILLED SUCCOTASH PHOTO BY CORAL VON ZUMWALT; FOOD STYLING BY KEVIN CRAFTS; PROP STYLING BY CHRISTINA FORESTER. GREEN BEAN & SHALLOT SALAD PHOTO BY PAUL COSTELLO; FOOD STYLING BY CYD RAFTUS MCDOWELL; PROP STYLING BY HEATHER CHONTOS.

SIDES

Green Bean & Shallot Salad

SERVES 6 TO 8 PREP 25 MIN COOK 3 MIN

4 ¼ 1 ½ 1 1

3

Ice water shallots, peeled and sliced into ¼-inch-thick rounds cup red wine vinegar lb. small green beans, trimmed tsp. sweet smoked paprika tsp. worcestershire sauce tbsp. dijon mustard Coarse salt tbsp. EVOO

1. Fill a large bowl with ice water and set aside. In a nonreactive medium bowl, add the shallots, separating them with your fingers. Add 2 tbsp. vinegar and toss to coat; refrigerate.

2. In a large pot of boiling, salted water, cook the green beans until crisp-tender, 2 to 3 minutes. Drain in a colander, then transfer the colander immediately to the ice bath, stirring the beans gently to encourage even cooling.

3. In another bowl, whisk together the remaining 2 tbsp. vinegar, the paprika, worcestershire and mustard; season with salt. Slowly drizzle in the EVOO, whisking constantly to thicken.

4. Drain the beans and transfer to a towel; pat dry. Transfer to a serving bowl. Add the shallots, discarding the liquid. Pour in the vinaigrette and toss to coat. Serve immediately.

SERVES 8 PREP 15 MIN ( PLUS CHILLING)

2 2 1 1 2 2 8

blood oranges, halved and thinly sliced kiwis, peeled and cut into wedges cup seedless red grapes, halved or whole mango, cut into bite-size pieces bottles white wine, chilled oz. orange liqueur, such as Cointreau oz. fresh strawberries, hulled and halved

1. In a 1/2-gallon pitcher, combine the oranges, kiwis, grapes and mango. Stir in the wine and liqueur. Refrigerate for at least 2 hours or up to 6 hours.

2. Just before serving, stir in the berries.

Watermelon-Plum Sangria

SERVES 8 PREP 15 MIN ( PLUS CHILLING)

½ 2 2 1 2 4

seedless baby watermelon red plums—halved, pitted and sliced into wedges golden plums—halved, pitted and sliced into wedges pt. blackberries bottles rosé wine, chilled oz. elderflower liqueur, such as St. Germain

1. Using a melon baller, scoop balls out of the watermelon; place in a 1/2-gallon pitcher with any juices left in the melon.

Add the plums and blackberries.

2. Pour in the wine and liqueur; stir.

Refrigerate for at least 2 hours or up to 6 hours.

SANGRIA PHOTO BY YUNHEE KIM; FOOD STYLING BY PAUL GRIMES; PROP STYLING BY MEGAN HEDGPETH.

Tropical White Sangria

Pecan Pie Popcorn

MAKES 8 CUPS窶ケREP 5 MIN窶イOOK 30 MIN

1/2 1 1 1/4 7 3/4

cup maple syrup tbsp. brown sugar stick (4 oz.) butter tsp. salt cups popped popcorn cup chopped pecans

1. Preheat the oven to 250ﾂｰ. In a small pan, cook the syrup and sugar over medium heat, whisking, for 5 minutes. Whisk in the butter and salt until thickened, 5 minutes.

2. Mix the popcorn, nuts and maple butter on a parchment-lined sheet. Spread out evenly. Bake for 20 minutes.

PHOTO BY KATE SEARS; FOOD STYLING BY PAUL GRIMES; PROP STYLING BY PAM MORRIS.

SWEETS

Oatmeal Whoopie pies makES 1 DozEn

1½ 11/3 3/4 3/4 3/4 ½ 1½ ½ 1 1 ½ 3/4

pHoto by CeDriC angeles; fooD styling by rebeCCa jurkeviCH; prop styling by HeatHer CHontos.

1

PREP 30 min

bakE 15 min

cups rolled oats cups flour tsp. baking powder tsp. salt cup (packed) brown sugar cup granulated sugar sticks butter, 4 tbsp. melted and cooled, 1 stick softened cup unsweetened applesauce egg tsp. pure vanilla extract cup confectioners’ sugar cup marshmallow cream, such as Fluff tsp. fresh lemon juice

1. Preheat the oven to 350°. Line 2 baking sheets with parchment. using a food processor, coarsely grind the oats, flour, baking powder and 1/2 tsp. salt; transfer to a bowl. mix in the two sugars and melted butter, then the applesauce, egg and vanilla until smooth. stir into the dry ingredients.

2. using a 1-inch ice cream scoop, drop 12 mounds of dough onto each pan. Bake, rotating and switching the pans, until golden, 15 minutes. Transfer to a rack to cool.

3. using an electric mixer, beat the softened butter, confectioners’ sugar and remaining 1/4 tsp. salt until fluffy, about 5 minutes. mix in the marshmallow cream and lemon juice. spread 1 tbsp. filling on half of the cookies; sandwich with the remaining cookies.

SWEETS

Nutty Peanut Butter & Jelly Squares

NUTTY PEANUT BUTTER & JELLY SQUARES PHOTO BY ROMULO YANES; FOOD STYLING BY KAREN TACK; PROP STYLING BY PHILIPPA BRATHWAITE.

MAKES 16 SQUARES PREP 25 MIN BAKE 45 MIN

¾ 1 ½ ¾ ¾ 1 ¾ 1 1

cup salted roasted peanuts cup all-purpose flour cup whole wheat flour cup (packed) light brown sugar tsp. salt stick (4 oz.) unsalted butter, chilled and cut into pieces cup natural creamy peanut butter tsp. pure vanilla extract cup grape or strawberry jam

1. Position a rack in the center of the oven and preheat to 350°. Line an 8-inch square baking pan with an 8-by-13-inch sheet of parchment, letting the excess hang over.

2. Using a food processor, pulse the peanuts until chopped. Transfer to a medium bowl.

3. In the processor bowl (no need to clean), mix the 2 flours, the brown sugar and salt.

Add the butter; pulse until the mixture resembles coarse meal. Add the peanut butter and vanilla; process until crumbly.

Measure out 2/3 cup of the crumb mixture; transfer to the bowl of peanuts.

4. Dump the remaining crumb mixture into the prepared pan and pat down firmly (it doesn’t have to be perfectly even). Spoon the jam on top and spread to within ½ inch of the edges. Sprinkle the peanut-crumb mixture evenly over the top, going all the way to the edges of the pan.

5. Bake until the top is golden-brown and the jam is bubbling, about 45 minutes. (If browning too quickly on top, lay a sheet of foil loosely over the pan.) Transfer the pan to a rack to cool completely.

6. Grasp the parchment and gently lift the entire dessert out of the pan. Place on a cutting board and cut into 16 squares.

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Mouthwatering

burGers &sliders Compiled by beth Anthony

courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com

Seaside Salmon Sliders courtesy of the National Fisheries Institute, Facebook.com/HookedOnSalmon Pre-made and refrigerated, these cakes make perfect heat-and-eat appetizers, small plates or burgers makes: 4 sliders Prep Time: 20 minutes

courtesy of the National Fisheries Institute

1 14-ounce can salmon, drained cup saltine cracker crumbs, roughly crumbled 1/4 cup finely chopped onion 1/4 cup finely chopped red bell pepper 1 tablespoon olive oil 1/2 teaspoon dried dill weed 1 egg, beaten 1 tablespoon lemon juice Olive oil 4 whole-wheat slider buns 4 teaspoons mayo or mustard (optional) 4 thinly sliced rings of red onion (optional) 4 pieces lettuce (optional) 4 slices tomato (optional)

3/4

in a large bowl, toss salmon and cracker crumbs; set aside. In heavy skillet, cook onion and red bell pepper in olive oil until tender. Add to bowl, and mix gently. Add dill weed, egg and lemon juice, and mix gently.

Form into four patties. Add more olive oil to the same skillet. Add patties to skillet when hot. Cook patties for 3 to 4 minutes on each side until golden brown. aSSemble Slider and add your favorite condiments.

Ranch Burgers courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com Total recipe time: 35 to 40 minutes Serves: 4 1 pound ground beef (93% lean or leaner) 1/4 cup soft bread crumbs 1 egg white 1 teaspoon seasoned salt 1 medium red onion, cut crosswise into 1/2-inch-thick slices 1 tablespoon vegetable oil, divided 4 whole wheat hamburger buns, split, toasted Romaine lettuce, tomato slices 1/4 cup reduced-fat creamy ranch dressing

PlaCe PaTTieS and onion slices on grid over medium, ash-covered coals. Grill patties, covered, 8 to 10 minutes (over medium heat on preheated gas grill 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160째F, turning occasionally.

Grill onions, 11 to 13 minutes or until tender, brushing with remaining 1 /2 tablespoon oil and turning occasionally.

Combine ground beef, bread crumbs, egg white and seasoned salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties. Brush onion slices with 1/2 tablespoon oil.

line boTTom of each bun with lettuce. Place tomatoes and burgers on lettuce. Spoon dressing over burgers; top with onions. Close sandwiches.

Meatloaf Sliders courtesy of New Orleans Restaurateur, Ralph Brennan; excerpted from The 2014 Ultimate New Orleans Tailgate Guide, NewOrleans-Food.com makes: 10 sliders 1 1 1 1 2 1 5 1 1

pound ground beef pound ground pork cup yellow onion, minced teaspoon garlic, minced eggs teaspoon thyme, dried tablespoons cayenne pepper tablespoon salt teaspoon black pepper Mini-brioche buns (or any bun of your choosing) Crispy Fried Onions, recipe follows Tabasco Mayo, recipe follows

SauTé onion and garlic until soft. Cool slightly. Combine with remaining ingredients, except buns, and mix thoroughly. Mixture should be slightly wet. Shape into 4-ounce portions, and sear to desired doneness. Toast slider buns, and spread Tabasco Mayo on top and bottom of bun. Put seared sliders on bottom bun, and top with Crispy Fried Onions.

courtesy of Stubb’s® Bar-B-Q, StubbsBBQ.com

Stubb’s® Toasted Pecan Burgers courtesy of Stubb’s® Bar-B-Q, StubbsBBQ.com makes: 3 large or 4 average-sized servings 1 pound ground chuck 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 Lettuce, mayonnaise and toasted buns, for serving 1/4

mix together the chuck, onion, pecans, bell pepper, Stubb’s® Original Bar-BQ Sauce and Stubb’s® Bar-B-Q Spice Rub. Shape into three large or four average-sized patties. (The burgers may be mixed and shaped earlier in the day and refrigerated until ready to use.)

PrePare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.) grill THe burgerS over direct medium heat, first on one side and then on the other, 7 to 10 minutes, until they reach your desired degree of doneness. (Medium burgers register an internal temperature of 160°F.) Serve with lettuce, mayonnaise and toasted buns.

Spicy Asian Ground Pork Burgers courtesy of National Pork Board, PorkBeInspired.com Prep time: 10 minutes | Cook time: 15 minutes | Servings: 4

courtesy of National Pork Board, PorkBeInspired.com

1 pound ground pork 1 clove garlic, crushed 1 tablespoon fresh ginger root, grated 2 tablespoons soy sauce 1 1/2 teaspoons garlic chili paste 1 tablespoon fresh mint, minced 4 sandwich buns

mix together all ingredients except buns; form into four patties. Grill over mediumhot coals 10 to 12 minutes, turning once, about 5 to 6 minutes per side, until an instant read thermometer reads 160°F. Serve on buns.

For an aSian-Flavored ToPPing, mix 1 cup of mayonnaise with 1 teaspoon garlic chili paste.

Cheesy Jalapeño Pepper–Stuffed Burgers courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com Total recipe time: 30 minutes makes: 4 servings 1 pound ground beef cup prepared thick-andchunky salsa 4 frozen cream cheese– or cheddar cheese–stuffed jalapeño peppers 1/4 cup prepared salsa con queso 1/4 cup chopped fresh plum tomato 2 tablespoons sliced pitted ripe olives Prepared thick-and-chunky salsa 1/4

Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties about 4 to 5 inches across and 1 inch thick.

PlaCe patties on grill grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes, turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F. SPread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.

Note: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

AT BROOKSIDE, we believe you shouldn’t have to compromise on

great taste. That’s why we use intriguing combinations of ingredients and flavors to craft extraordinarily delicious treats you will feel good about eating.

Açai & Blueberry Flavors From the Amazon rain forest comes the origin of Açai berry flavor wrapped in smooth dark chocolate.

Pomegranate Flavor Rich fruit flavors of the Mediterranean burst from a luscious dark chocolate coating.

Goji & Raspberry Flavors The flavors of dark chocolate, Goji, a Far East delicacy and a berry favorite form an utterly new sensation.

Crunchy Clusters A delicious combination of tastes and textures, each cluster is carefully crafted with crispy multigrains of rice, toasted oats and graham cracker bits, plus sweet fruit-flavored centers, all covered in smooth dark chocolate

BrooksideChocolate.com

Complement everything from wine to fresh recipes. Experiment and experience chocolate like never before!

BROOKSIDE Chocolate with Pinot Noir

The nose exhibits bourbon vanilla, raspberry jam, and oak, allowing red fruits to layer with blackberry and raspberry, highlighted by spice notes with a lingering smooth tannin finish.

BROOKSIDE Dark Chocolate Pomegranate Flavor Smooth, semi-sweet dark chocolate surrounds the flavors of a bright, ripe pomegranate.

Dark Chocolate and Granola Yogurt Parfait Ingredients • • •

• •

Granola cereal Blueberry or strawberry yogurt (regular or Greek) BROOKSIDE Dark Chocolate Açai & Blueberry flavors, BROOKSIDE Dark Chocolate Pomegranate flavor or BROOKSIDE Dark Chocolate Goji & Raspberry flavors Fresh or dried blueberries, strawberries or raspberries (optional) Almond slices or pecan pieces (optional)

Directions 1.

2.

Layer granola, yogurt and chocolate pieces in parfait glass or slender cup.

Garnish with additional chocolate pieces, fruit and nuts, if desired. Serve immediately.

Visit www.BrooksideChocolate.com for additional wine pairings and recipes.

BrooksideChocolate

Š H.J. Heinz Company, L.P. 2015. All rights reserved.

Made with 100% natural ingredients, including stone-ground mustard seeds and a secret blend of spices and vinegar, for the perfect balance of flavor and tang.

HeinzÂŽ, uncommon quality since 1869.