Download Food Network Magazine - June 2013 PDF

TitleFood Network Magazine - June 2013
File Size43.5 MB
Total Pages232
Document Text Contents
Page 1

FUN, EASY MEALSLike this pulled pork
with corn slaw

116

All the
Fixin’s!

Thick, thin
and stuffed

Guy Fieri’s Amazing Car Collection! Page 56

COOK LIKE A STAR!

Trisha’s
LEMON

MERINGUE PIE

Bobby’s
BARBECUE

CHICKEN

Anne’s
GRILLED

PIZZA

NEW RECIPES

● Baked Beans
● Cornbread
● Homemade Pickles

TWISTS ON
STRAWBERRY
SHORTCAKE

5

SUMMER

BURGERS

50QUICK SLAWS

Page 116

100 FOOD NETWORK MAGAZINE ● JUNE 2013

Weeknight
Cooking

MIDDLE EASTERN STEAK PITAS
ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

1¼ pounds flank steak, thinly sliced against the grain

1 medium onion, thinly sliced

1 teaspoon pumpkin pie spice

¼ cup fresh lemon juice

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

¼ cup chopped fresh parsley and/or mint

Kosher salt and freshly ground pepper

¼ cup tahini (sesame paste)

2 medium tomatoes, diced

3 small Persian cucumbers, peeled and chopped

4 pocketless pitas

1. Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon
juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons

chopped herbs, 1 teaspoon salt and ½ teaspoon pepper in a bowl;

toss well to coat. Set aside while you prepare the salad.

2. Whisk the tahini, the remaining garlic and 2 tablespoons lemon
juice, and 1 tablespoon olive oil in a separate bowl; stir in the

tomatoes and cucumbers.

3. Heat a cast-iron skillet over medium-high heat until very hot.
Brush the pitas with the remaining 1 tablespoon olive oil; cook until

lightly toasted, about 1 minute per side. Transfer to plates. Working

in batches, add the meat and onion to the skillet in a single layer and

cook until browned, about 2 minutes per side.

4. Serve the steak and onion on the pitas with the cucumber salad.
Top with the remaining herbs.

Per serving: Calories 632; Fat 30 g (Saturated 7 g); Cholesterol 54 mg;
Sodium 869 mg; Carbohydrate 49 g; Fiber 5 g; Protein 41 g

For easier
slicing, freeze
the steak for

10 minutes before
you start.

CRISPY TOFU WITH VEGETABLES
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 14-ounce block firm tofu, sliced lengthwise into 4 rectangles

Kosher salt and freshly ground pepper

2 tablespoons cornstarch

Grated zest of 1 lemon

2 tablespoons vegetable oil

4 scallions, chopped, white and green parts separated

1 2-inch piece ginger, peeled and thinly sliced

1 8-ounce package sliced mixed mushrooms

3 cups sliced carrots

¾ pound sugar snap peas, trimmed

3 cups frozen brown rice (or prepared brown rice)

1. Line a large plate with several layers of paper towels. Arrange the
tofu slices on top in a single layer, then cover with more paper towels

and set another plate on top; let drain 5 minutes.

2. Season the tofu with salt and pepper; rub with 1½ tablespoons
cornstarch. Whisk the lemon zest, ½ cup water, ½ teaspoon salt and

the remaining ½ tablespoon cornstarch in a bowl; set aside.

3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over
medium-high heat until very hot. Add the tofu and cook until golden

brown, 3 to 4 minutes per side. Transfer to a plate.

4. Add the remaining 1 tablespoon oil to the pan. Add the scallion
whites and ginger and cook 30 seconds. Add the mushrooms and

carrots and cook until just tender, about 3 minutes. Add the snap

peas and ¼ teaspoon salt; cook, stirring, 4 more minutes. Whisk the

lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in

the scallion greens. Meanwhile, prepare the rice as the label directs.

Serve with the tofu and vegetables.

Per serving: Calories 429; Fat 15 g (Saturated 2 g); Cholesterol 0 mg;
Sodium 188 mg; Carbohydrate 56 g; Fiber 8 g; Protein 19 g

Page 117

TANGY & FRUITY
The Guajillo chile’s thin, deep-red fl esh delivers a complex green tea
fl avor with slight berry overtones. Spice up seafood or chicken with
HERDEZ® Red Guajillo Chile Mexican Cooking Sauce, a unique blend
of vine-ripened tomatoes, a tangy fi nish and mild heat.

HERDEZ® Mexican Cooking Sauces
Turn ordinary poultry, pork, beef and

seafood into authentic Mexican dishes and

take your dinner table south of the border

in a fl ash. New HERDEZ® Mexican Cooking

Sauces, from the makers of Mexico’s #1

salsa, make it easier than ever to explore

the authentic fl avors of Mexico—and a new

world of delicious Mexican recipes.

w
Chile peppers have

been the heart and soul
of traditional Mexican
cooking for thousands
of years. HERDEZ®

Mexican Cooking Sauces,
made with real chile

peppers, infuse dishes
with rich fl avor and just
the right amount of heat.

1

123COOKING

Guajillo Shrimp in
Creamy Red Chile Sauce

2 tablespoons vegetable oil

½ small yellow onion, diced

1 pound large raw shrimp, peeled and deveined

1 teaspoon salt

½ teaspoon ground black pepper

1 (12-ounce) jar HERDEZ® Red Guajillo Chile

Mexican Cooking Sauce

½ cup Mexican crema

2 tablespoons chopped cilantro

In skillet, heat oil over medium-high heat.

Add the yellow onion and cook 5 minutes until

softened. Add shrimp and season with salt and

pepper. Cook 2 to 3 minutes. Add HERDEZ®

Red Guajillo Chile Mexican Cooking Sauce.

Bring to simmer and cook 3 to 4 minutes or

until shrimp is cooked through. Remove from

heat and stir in crema and cilantro.
SERVING

SUGGESTION

CREATE AUTH ENTIC MEXICAN RECIPES AS EASY AS UNO, DOS, TRES

Page 231

Funded by The Beef Checkoff

Get protein and 9 other essential nutrients all in one

delicious recipe at BeefItsWhatsForDinner.com

THE STRIP STEAK HAS

AND YOUR APPETITE’S ATTENTION.

Strip Steak • Recommended 3 oz. serving
161 calories • 50% of the daily value of protein

Page 232

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