People across the country will uncover their grills this weekend for Memorial Day, but what food will they prepare? According to Food Network data, grilling trends differ depending on what part of the country you’ll be partying in this weekend.
For example, East Coasters are the top searchers for Grilled Chicken on FoodNetwork.com, while BBQ Chicken leads the way in the West. There’s a difference? Yes. Although the two dishes share a common tool – the grill – Grilled Chicken is prepared relatively fast and at high temperatures and not prepared in BBQ sauce. Food Network has a couple examples of Grilled Chicken recipes that are hot this year: Grilled Chicken Tostadas; Chicken Satay; Marinated Chicken Breasts.
BBQ Chicken tops West Coast searchers and is really the exact opposite of Grilled Chicken. BBQ is a slow cook that uses smoldering and lower heat to achieve perfection and is lathered in the grill master’s favorite BBQ sauce.
Additionally, Food Network uncovered recipes exclusive to specific regions. Our data shows that Low Country Boil will headline Memorial Day parties in the South this weekend, while the Midwestern will be busting out the Black Bean Salsa.
Lastly, it’s not Memorial Day without burgers, which are trending country-wide thanks to National Burger Day on May 28th. Food.com data shows there is a homemade burger bun movement sweeping the country while the West Coast searches for decadent burger patties and the East prefers a twist on the classic burger – Hamburger Soup. Here are a few trending burger and homemade bun recipes from Food Network: Homemade Hamburger Buns; Bestest Hamburger Soup; Uncle Bill’s Hamburger Patties.
Now here’s one of my recipes.
|The Beach Burger||
- The Beach Burger
- 1 pound 85/15 Certified Black Angus ground chuck
- 1 tablespoon of Old Bay Seasoning
- 3 standard hamburger buns or Keyser rolls
- Salt & pepper to taste
- 1 dozen Gulf oysters
- 1 cup butter milk
- 1 egg
- 2/3 cup cornmeal
- 1/3 cup masa harina
- 1 tablespoon Cajun seasoning
- Cooking oil
- Beach Rémoulade (2/3 cup tarter sauce, 1/3 cup cocktail sauce, 1 teaspoon Old Bay Seasoning, 1 dash Worcestershire sauce).
- In a large bowl combine the chuck with the Old Bay and mix thoroughly. Divide into three equal sized balls and form into patties adding salt and pepper to taste. Set aside while your grill comes to temperature. When grill is ready cook burgers as normal.
- While the burgers are cooking combine in a paper bag the cornmeal, masa & Cajun seasoning. Set aside. Whisk the egg with the buttermilk in a bowl to make an egg wash adding salt and pepper to taste. Drain the liquid from the oysters and drop them into the egg wash. Bring cooking oil to 375 degrees in a pot or deep fryer. Once you have removed the burgers to rest toast the buns and move oysters from the wash to the dredge (shaking off excess of both) and into the hot oil. Fry for roughly 2 minutes, turning as necessary.
- To assemble place a patty on the bottom of a toasted bun, then three oysters, a drizzle of Beach Burger Rémoulade and finally slather a healthy dollop of Beach Burger Rémoulade on the top bun. Serve with favorite burger condiments. The burger in the picture is served with a cheese grits timbale, salt & pepper fries and a lemon wedge garnish.
I was born on the shores of Mobile Bay and I have spent more than 30 years living, hunting, fishing, cooking and most importantly eating beside its lapping waves. This beautiful and historic body of water provides a bounty of food especially seafood and wild game. This particular gumbo uses proteins found in or around Mobile Bay – duck, shrimp, oysters and flounder. Dig it!
|Mobile Bay Gumbo||
- 4 duck breasts
- Olive oil (if needed)
- 1/2 cup flour
- 2 onions, diced
- 1 bunch celery, diced
- 3 bell peppers, diced
- 3 cloves garlic, minced
- 1 pound fresh okra, sliced
- 1 gallon seafood stock (give or take)
- 1 TBL oregano
- 3 Bay leaves
- 1 TBL thyme
- Salt, pepper and/or Cajun seasoning to taste
- 2 pounds flounder filets, 1″ diced
- 2 pounds peeled shrimp
- 2 pints oysters (with liquid)
- Worcestershire Sauce to taste
- Louisiana hot sauce to taste
- Lightly season the duck breasts and put skin-side down in a heated gumbo pot and cook until fat is rendered and skin is crispy as all get out, roughly 7 minutes. Remove the duck meat but leave that glorious fat.
- Add olive oil (if needed) so that you have 1/2 cup of fat in the pot and then add the flour, season to taste and cook the roux until the color of chocolate (about 15 to 20 minutes) stirring constantly.
- Add the onions, celery and peppers and cook another 5 minutes.
- Add the garlic, okra and stock. Bring to a boil and reduce to a simmer.
- Add the herbs and season to taste.
- Dice the duck and add to the gumbo. Cook for 20 minutes.
- Add the fish and cook for five minutes.
- Add the oysters and cook for three minutes.
- Add the shrimp and cook until pink, about 5 minutes.
- Season to taste with Worcestershire Sauce and Louisiana hot sauce.
- Serve over rice.
If you can’t find flounder then sheepshead or even catfish will do.
The folks over at Food Network Magazine chatted me up the other day and said, “Hey, Stu, you want some St. Paddy’s Day recipes?” To which I responded, “Heh, yeah!” Check this one out for Corned Beef and Cabbage Soup. Read on!
|Corned Beef and Cabbage Soup||
- 1 medium onion, quartered
- 3 stalks celery, quartered
- 3 medium carrots, quartered
- 3 tablespoons unsalted butter
- Heaping 1/4 teaspoon ground allspice
- 1 pound plum tomatoes, halved
- 3 cups low-sodium beef broth
- 4 cups chopped green cabbage (about 1/4 medium head)
- 1/2 pound Yukon gold potatoes, chopped
- 3/4 cup quick-cooking barley
- 1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
- Kosher salt and freshly ground pepper
- Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
- Melt the butter in a large pot over medium-high heat.
- Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
- Add the tomatoes to the food processor and pulse until finely chopped.
- Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.
- Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
- Stir in the corned beef and season with salt and pepper.
Per serving: Calories 352; Fat 11 g (Saturated 6 g); Cholesterol 38 mg; Sodium 349 mg; Carbohydrate 50 g; Fiber 9 g; Protein 16 g
Photograph by Antonis Achilleos
With the pending game between the New York Giants and the New England Patriots it only seems fair to have a little battle of the chowders as well. So the folks at Food.com were nice enough to hook me up a time-tested recipe for each. Enjoy!
|New England Clam Chowder||
- 2 ounces bacon fat
- 2 ounces butter
- 1 large onion , diced
- 6 stalks celery , diced
- 1 tablespoon garlic , minced
- ½ shredded carrot (optional)
- ½ cup flour
- ½ cup instant mashed potatoes
- 4 chef potatoes , peeled and chopped
- 1 quart clam juice
- 3 cups chopped clams
- 1 ½ cups half-and-half
- ¼ cup fresh parsley , chopped
- 1 drop Tabasco sauce
- ½ teaspoon celery salt
- ½ teaspoon thyme
- 1 bay leaf
- 2 tablespoons chopped parsley (garnish)
- Melt butter and bacon fat in large pot.
- Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
- Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
- Add flour and instant mash potatoes.
- Turn off flame and stir until flour is no longer visible.
- Add the clam juice and stir.
- Turn flame back on to high and continue stirring (constantly) to avoid sticking.
- Bring to a boil.
- Add potatoes and stir.
- Cook for 15 minutes or until potatoes are tender.
- Add clams.
- Add cream.
- Simmer for 1/2 hour.
- Add salt and pepper, to taste.
- Serve garnished with fresh parsley and enjoy!
|Tom’s Manhattan Clam Chowder||
- ¼ cup olive oil
- 3 garlic cloves , cut finely
- ¼ cup fresh parsley , cut and chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 onion , chopped
- 2 (6 ½ ounce) cans minced clams (reserve juice)
- 2 (6 ½ ounce) cans chopped clams (, reserve juice)
- 1 (8 ounce) bottle clam juice
- 2 (28 ounce) cans cooked tomatoes
- 7 cups water
- 2 bay leaves
- 3 teaspoons Old Bay Seasoning
- salt and pepper
- 4 potatoes , peeled and cut into chunks
- In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
- Cook until garlic is light brown.
- Add minced and chopped clams with juice from cans and bottle of clam juice.
- Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
- Turn heat to low and continue cooking for 35 minutes.
- Add potatoes and continue to cook for 30 minutes.
- Serve hot.