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Recipe: Gumbo Balls

Memorial Day Recipes From Food Network

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.

Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso FrescoFor 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.

Uncle Bill's Hamburger PattiesLastly, 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
Recipe Type: Main
Author: Stuart Reb Donald
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 3
Ingredients
  • 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).
Instructions
  1. 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.
  2. 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.
  3. 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.

beach burger

 

Cinco de Mayo Recipe: Rachael Ray’s Super Nachos

Food Network is helping you prepare for Cinco de Mayo by pooling the talents of their chefs for an unbelievable Mexican menu.  Check out this recipe from Rachael Ray.

Super NachosSuper Nachos
Ingredients
2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips — pick 2 favorites

Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped — substitute parsley if cilantro is not to your liking
Salt

Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained

Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

Additional toppings to choose from, optional:
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lemon juice
Hot pepper sauces

Directions

  1. Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
  2. Combine salsa ingredients in a bowl and set aside for flavors to marry.
  3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
  4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
  5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

 

Recipe: Corned Beef and Cabbage. . . Pizza!

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 Pizza.  You read that right pizza.  Read on!

Corned Beef and Cabbage Pizza!
Recipe Type: Entree
Author: Food Network Magazine
Prep time: 35 mins
Cook time: 1 hour
Total time: 1 hour 35 mins
Serves: 4-8
Ingredients

For the dough:

  • 2 teaspoons sugar
  • 1 package active dry yeast
  • 3 tablespoons extra-virgin olive oil, plus more for the bowl
  • 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
  • 1 teaspoon fine salt

For the toppings:

  • 5 tablespoons extra-virgin olive oil, plus more for the pan
  • 3 cups sliced green cabbage
  • Kosher salt
  • 1 teaspoon pickling spices, tied securely in cheesecloth
  • 1 large potato, peeled and thinly sliced
  • Freshly ground pepper
  • 2 cups shredded mozzarella cheese
  • 3/4 cup shredded Monterrey jack cheese
  • 1/2 cup freshly grated parmesan cheese
  • 6 ounces sliced corned beef
Instructions
  1. Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
  2. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
  3. Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
  4. Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
  5. Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

Corned-Beef-and-Cabbage Pizza

Notes

Photograph by Yunhee Kim

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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