The idea for this cocktail came to me as I was whipping up a watermelon-ade* for my parents last summer. It started as a virgin beverage, but it didn’t stay that way for long: One sip and I knew I had the makings of an amazing cocktail.

First I spiked the juice with some vodka … and it was good. Then I added some muddled mint. Much better. But when I topped it off with sparkling wine, I knew I had something special. The Watermelon Blast was born.

If you’re firing up the ‘cue with friends for the holiday, here’s what you do. Slice a nice sized seedless watermelon down the middle (and perhaps make this dish with the other half). Then  make this drink. You can prep the “ade” part hours ahead of time; that way you can bust out cocktails quickly and maximize your hang time. And because the vodka can be optional, the designated drivers can enjoy it too. I hope you have a blast.

Watermelon Blast

What you’ll need:
8 cups cubed watermelon (makes about 1 quart of juice)
1 cup freshly squeezed lime juice
Good quality vodka (I like Tito’s Handmade Vodka)
Sparkling wine (club soda will also work)
1/2 cup sugar
Mint leaves
Lime wedges for garnish

How to make it:
For the watermelon-ade: Whiz half of the watermelon cubes in a blender until smooth. Strain over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. Add the lime and sugar to the watermelon juice and stir until the sugar has disolved. Taste and add more sugar if necessary. Refrigerate until thoroughly chilled.
For the cocktail: In a tall glass, add a few mint leaves and a few drops of watermelon juice; muddle the mint. Add 2 oz of vodka. Add ice and fill your glass almost to the top with watermelon-ade. Shake in a shaker or stir. Top with sparkling wine and garnish with mint leaves and a lime wedge.

*If you’re curious, the watermelon-ade recipe is from Emeril Lagasse’s cookbook Farm to Fork. 

Via: Happy Hour Watermelon Blast

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In theory, tucking meatballs and marinara sauce into a roll is a delicious idea. The hardy bread sops up the sweet sauce while the meatballs deliver their payloads of flavor, bite by bite.

In practice, most meatball sandwiches suck. The rolls don't often have the structural fortitude necessary to carry a flight of meatballs, which usually tumble out the back of the sandwich, along with gobs of sauce. Anyone who has ever made the mistake of ordering a meatball sub at a chain sandwich shop knows this.

There's a solution to all this, however. It's a solution that, upon discovery, will change the way you make meatball sandwiches forever. And it's so blatantly obvious that you'll curse meatball sandwich purveyors everywhere for every sauce-stained shirt they've ever inadvertently caused.

The solution: Instead of building your meatball sandwich on a feeble hoagie roll, use ciabbata.

Ciabatta, an Italian bread, has a robust, tenacious quality. It's the kind of bread that won't let meatballs push it around. It's less likely to split, crack, or go limp when laden with sauce. But how to pack the orbs of beefy goodness into the bread? Cut a pocket into the ciabatta, scoop out some of the bread, if necessary, and tumble the meatballs inside. It's the way that Dan Mancini, founder of Meatball Obsession in Manhattan, serves his meatball sandwiches. And it's the only way you may start eating yours.

Ciabatta Meatball Sandwich
Recipe by Dan Mancini, founder of Meatball Obsession

What you’ll need:
For the sauce
1 Tbsp extra-virgin olive oil
1/4 cup coarsely chopped onion
2 cloves garlic, coarsely chopped
2 (28-ounce) cans whole peeled plum tomatoes
2 bay leaves
1/2 tsp coarse salt
1/2 tsp freshly ground pepper

For the meatballs
2 pounds ground beef chuck*
1/2 cup freshly grated Romano cheese
1 cup plain breadcrumbs
1/4 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup finely chopped onion
2 large eggs
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/4 cup olive oil, for frying

How to make it:
1. First, make the sauce. In a large saucepan with a lid, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent, about 5 minutes. In a large bowl, add the tomatoes, along with their juices. Using your hands, crush tomatoes and then add the tomatoes to saucepan. Add bay leaves, salt, and pepper. Mix well. Cover the saucepan, bring to a boil, and immediately reduce to a simmer.
2. Next, make the meatballs. In a large bowl, use your hands to mix together the beef, cheese, breadcrumbs, parsley, onion, eggs, salt, and pepper. Gently mix together by hand to combine. Wet your hands with cold water and roll the meat mixture into 1 3/4-inch balls.

3. Heat the olive oil in a large nonstick skillet over medium heat. Working in batches, if necessary, place meatballs in skillet. Cook until browned on all sides, but not cooked through, 8 to 10 minutes total. Transfer meatballs to a paper towel-lined baking sheet to drain.
4. Transfer the meatballs to sauce and gently stir from the bottom up to coat with sauce. Cover and let simmer for 30 minutes.

Uncover and reduce heat. Continue cooking the meatballs, stirring every now and then, for 3 hours more. Serve tucked inside ciabatta rolls.

*This recipe makes about 30 meatballs, which would equate to 10 sandwiches. You could make less, but if you’re going to make meatballs the right way—which takes time—you might as well cook up a big batch. They go awesome with pasta, of course, but also taste great on their own, topped with grated Romano, chopped parsley, and toasted pine nuts. 

Via: Craft The Ultimate Meatball Sandwich

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Most grillers are seasoned pros. You name it, they've grilled it. But every so often a griller discovers a food that they never thought to toss over the open flame—and the edible epiphany that follows, well, that’s a big reason we all grill, isn’t it?

Two years ago, I tasted grilled haloumi for the first time. Warm, salty, slightly charred—the cheese from Cyprus blooms when hit with high heat. A processed cheese single draped over a burger patty, this is not.

"Haloumi is actually a very forgiving cheese and lends itself very well to grilling and it's super easy," says Marty Cattaneo, chef of Dio Deka in Los Gatos, California. "We simply toss it with good extra virgin olive oil, salt, and black pepper and grill it over mesquite. Let it go about three to four minutes on each side or until you get nice grill marks." Cut the haloumi in slices to grill or pop the entire block over a section of your grill with less intense heat to gently warm the cheese while the rest of your meal cooks.

Grilled haloumi tastes great with most fruits, says Cattaneo, the acid teaming up with the saltiness of the cheese. Just one caveat: "It is important to eat the cheese as soon as it comes off the grill because once it has chilled, the texture becomes sponge-like again," Cattaneo says.

And don't worry. That won't be a problem.

Looking for more surprising foods to throw on the grill? Check out the 10 foods every man must grill before he dies. 

Via: Sear Delicious Haloumi Cheese On The Grill

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Chef Keegan Gerhard, executive chef at D-Bar Desserts in Denver, is a world-renowned pastry chef, but he was once lauded for a skill that’s far removed from the kitchen: cycling. Gerhard started his career in desserts as a way to pay the bills while he trained for the Olympics in 1988 and 1992.  And while he never did earn a chance to vie for Olympic gold, Gerhard's culinary training has made him a champion of indulgent treats like creme brulee, souffles, and cakes. Of course, he couldn’t eat these things very often during his days as an elite athlete. So how did he satisfy his sweet tooth?

Granita, a frozen treat made from fruit or fruit juices, hit the spot. This recipe combines tropical flavors for a sweet, yet complex icy dessert. Use fresh juice if you can, but bottled juice will work too.

Tropical Granita
Courtesy of Keegan Gerhard, executive chef at D-Bar Desserts

What you'll need:

2 cups of pineapple juice
2 cups of orange juice
1/3 to ½ cup of passion fruit juice*
½ cup of sugar
1 vanilla bean
5 lemongrass stalks

How to make it:

1. Make the vanilla sugar. Dump the sugar into a small bowl. Split the vanilla bean with a paring knife and use the back of the knife to scrape the seeds directly into the sugar.  Rub the seeds into the sugar with your hands to release the vanilla’s essential oils into the sugar. Save the pods for later.
2. Cut the grassy tops off the stalks of lemongrass. Then, split the stalks in half and pound them into the vanilla sugar with the back of a knife on top of the vanilla sugar to allow the lemongrass to flavor the sugar. Place the lemongrass, orange juice, pineapple juice, and vanilla sugar into a large pot over medium low heat.  Add the vanilla pods. Warm the ingredients, stirring, until the sugar is dissolved, about 5 minutes. Strain the mixture and allow it to cool to room temperature. Then, pour it into a shallow pan and place it in the freezer. Let the granita freeze until firm but not completely solid, about 2 hours.
3. Scrape the frozen mixture with a fork to achieve an icy texture. Serve.

Makes 6 to 8 servings.

*Can't find it? Substitute the same quantity of mango juice or puree, plus the juice of one lime. Or, you can substitute an extra quarter cup of pineapple juice and an extra quarter cup of orange juice in its place. 

Via: Cool Off With Icy Homemade Granita

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Every year, my friends throw an "Aporkalypse" party, in which the hosts require guests to bring dishes inspired by all things pig. Porcine edibles have included, but are not limited to: bacon cupcakes, the Bacon Explosion, BLT salad, pork meatloaf wrapped in bacon, scrapple layer cake, pork belly sliders, pork roll infused tequila, bacon infused vodka, thinly sliced home-cured pancetta, and bacon wrapped in bacon wrapped in turkey bacon.  I've still yet to puzzle out whether the name "Aporkalypse" comes from the idea that, should the world end that night, we'd all go pleasantly sated on pork, or, whether it warns of the gastrointestinal distress that usually follows the evening.

Given the richness of most dishes—and the inevitable post-Aporkalypse dehydration—I decided to go lighter this year, offering a dish that still showcases pork, but didn't pummel your taste buds with it. Because, honestly, there is such as thing as too much bacon.

After sending out a call for recipes, Chef Michael Fiorelli from mar'sel at Terrnea Resort in Rancho Palos Verdes submitted the winner. Fiorelli takes a ripe seedless watermelmon, dices it up, and then marinates it in salt, pepper, olive oil, and rice wine vinegar. To up the flavor and texture, he tosses the marinated watermelon with salty feta cheese, crunchy seeds, fresh basil, and, of course, savory bacon crumbles. The sweet-salty-floral-crunchy combo will make you rethink straight-up watermelon and maybe even teach you that, sometimes, with bacon less can taste so much more.

Summer watermelon salad with crispy bacon, feta cheese, torn basil, and toasted pumpkin seeds
Recipe by Chef Michael Fiorelli from mar'sel at Terranea Resort in Rancho Palos Verdes

What you'll need:
1 medium seedless watermelon, peeled and diced (about 8 cups)
8 ounces feta cheese, crumbled
12 bacon strips, small diced
1 cup pumpkin seeds, toasted and lightly salted*
1 small bunch basil, leaves picked and roughly torn
3 ounces rice wine vinegar
1 ounce extra virgin olive oil
2 tsp kosher salt
1 tsp finely cracked black pepper

How to make it:
1. After dicing the watermelon, place the cubes a colander over a large bowl and set in the refrigerator to drain while preparing the rest of the salad.
2. In a large pan, slowly render the diced bacon until crispy. Discard bacon fat and set bacon aside on a paper towel to cool.
3. When ready to serve toss the watermelon with the salt, pepper, oil, and vinegar and allow to marinate for 10 minutes. Pull the watermelon out of the oil and vinegar marinade leaving the excess liquid behind. Transfer to a 9 x 9 casserole dish or a large shallow bowl. Top with torn basil, toasted pumpkin seeds, feta and bacon. Serves 10.

*I used hulled sunflower seeds—tasted great. 

Via: Upgrade WatermelonWith Bacon!

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Anyone can crack a can and throw together a ginger ale and rye. This week you’re going to learn how a real man makes a real ginger and rye: with a few fresh ingredients and a little imagination.

If the idea of making your own ginger ale sounds daunting, quit your whining. This version takes a basic simple syrup, adds a few extra ingredients, and then pours in crisp sparkling water. Templeton is the base spirit of choice here because, unlike most brands, it contains 90 percent rye, which gives it an extra-smooth finish. This paves the way for the spicy tang of fresh ginger to coat the back of your throat, adding that sublime layer of flavor you’re looking for in a well-made cocktail.

As we see it, there are two roads to take here. You can enjoy your rye in a glass of high-fructose corn syrup and “natural flavoring,” or you can take your time and treat yourself to a cocktail on a whole other playing field. What’ll it be?

Ginger & Rye

What you’ll need:
2 oz Templeton rye whiskey (or any rye will do)
4 oz Ginger syrup* (adjust the amount of syrup to suit your taste)
8 oz sparkling water
4 fresh mint leaves, plus extra for garnish
Fresh lemon or lime wheel for garnish

How to make it:
Muddle mint in the bottom of your glass. Add rye and syrup and mix it together with the mint. Add ice and top with sparkling water. Stir and garnish with mint leaves and citrus.

*Place 2 cups of coarsely chopped ginger and the peel of half a lemon in a sauce pan with 3 cups of water and bring to a boil. Reduce heat and simmer until the water turns golden, about 15 minutes. Add sugar and stir constantly until reduced by 1/3 to about 2 cups, another 15 minutes or so. Strain out the solids and let the syrup cool to room temperature before serving. This will keep in the fridge for up to a week. Try adding the leftovers into a cup of tea or drizzled across grilled peaches. 

Via: Happy Hour Homemade Ginger & Rye

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—By Michael Easter and Paul Kita

Here at Guy Gourmet, our recipes come from some of the best chefs in the country. But recently, we had a freak, slightly dangerous idea with such weighty implications that we had to ask the chefs to step aside. That idea, a new recurring series on Guy Gourmet, is called Will It Grill?

We’re taking dishes that, by nature, require an oven or stove top—and we’re going to throw them on the grill. Then we’re going to stand back—fire extinguishers at the ready—and see what happens. Because everything tastes better on the grill. Right?

To test, we're leading off this grand experiment with nachos.

Our methodology was relatively simple. We grilled our proteins (chicken for batch one, shrimp for batch two) and then layered them into a tinfoil pan with tortilla chips, shredded cheese, beans, jalapenos, and corn. Then we dropped that pan on the grill to allow the cheese to melt, grill lid closed, over indirect heat.

The result? Nachos that were super crispy and perfectly gooey throughout, and more importantly, capable of putting to shame any you’ve nuked in the microwave or overcooked in the oven.

Our recipe is by no means definitive, so feel free to try our your own variations and methods. Just be sure to post your experiment results (good and bad) in the comments section.

At your next barbeque, try grilling nachos for your guests. It'll make for good conversation starter, and an even better appetizer. Here’s how to do it.

Step one: Find your base

Buy a disposable aluminum baking tin. Make sure it will fit comfortably on your grill and is about 2 to 3 inches deep. Then use a knife to poke holes through the bottom and into the sides of the tin. As you slide the knife through the aluminum, twist the knife to create larger slits. Space the piercings about 2 to 3 inches apart from each other. This will promote airflow and give any excess liquids a chance to drain.

Step two: Select your ingredients

Topping selection is key.  You want to prevent any ingredients from burning and/or becoming soggy. Don’t select anything that will cook too quickly, such as cilantro or finely shredded lettuce, or carries too much moisture, such as fresh tomatoes or canned black olives. We tried this recipe two different ways: once with raw tomatillos and once with the pre-cooked canned variety. The grill’s heat cooked the raw tomatillos to perfection, but turned the canned variety to a sloppy mess. Choose your toppings accordingly.

Step three: Build your foundation

Layer flavors. Chips first, proteins next, cheese third, and then the rest of your ingredients. Repeat the stacking once or twice more, depending on the number of people you’re serving.

Step four: Grill ‘em!

If you have a gas grill, turn one side on medium heat. If you have a charcoal grill, wait until your coals are ready, then push them over to one side of the grill. Place the nachos on the side of the grill that isn’t under direct heat. Close the grill’s lid. Then open the top and bottom air vents to promote airflow. Open the grill to check the nachos every 7 minutes, turning the tin 180 degrees each time, until the cheese is melted.

Step five: Enjoy

Remove the nachos from the grill and top with  sour cream, salsa, and guacamole. Don’t add these toppings before you grill the nachos. Because no one likes hot sour cream.

Have ideas for future Will It Grill? posts? Send them to guygourmet@rodale.com. 

Via: Will It Grill? A Plate Of Nachos

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Beer drinkers of the world, are you sick of long-winded brew reviews? Do you give a damn if a craft beer has "subtle notes of star anise" or "grassy, herbal flavors with a hint of pine resin?" Could you care less what region of Belgium the brewmaster vacationed to last summer? Then, welcome, beer buddy, to the first of many Beer Me! posts on Guy Gourmet.

Beer Me! will deliver quick beer recommendations with all the information you need to know—and nothing more. No geeky beer-brewing technical terminology. No bottles you have to age five years before you can enjoy them. No bull. Just read up, then crack one open.

Name: Summer Ale
Brewer: Narragansett, Providence, RI
Style: Blonde Ale
ABV: 4.2%
Drink It: The only problem with spending time on the beach or on the boat is that you always end up drinking crap beer. Indeed, the “no glass,” rule limits you to cans, and cans, unfortunately, tend to be filled with mass produced swill. Yeah, there are a few craft brewers making great canned beer, but cans are likely going to be filled with IPA, stout, or some other style too heavy and alcoholic for you to gulp in the sun all day.
Which is why we love ‘Gansett Summer Ale. It’s never overwhelming, has a bright flavor that’s not too fruity, and it goes down smooth on a hot day. Oh, and the kicker? Those cans are 16 ounces, and the price is about eight bucks for six of them. Party on, gentlemen. 

Via: Beer Me! Narragansett Summer Ale

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Keep her around on Sunday morning with these waffles from The Tasting Kitchen in Venice, CA. They're lightly crisp on the outside with a fluffy interior—way better than the boxed stuff. The secret? Plugrá, and lots of it. The European-style butter has a higher fat content than your typical sweet cream butter, which translates to a richer, crisper waffle. And, hold up, before you start going crazy in the comments sections, read why fat isn’t a nutritional nemesis.

This recipe made forty waffles on my medium-to-small waffle iron, so it's a good option if you need to feed a crowd (or Leslie Knope). Or you can cut the recipe in half for a more manageable batch. Leftovers freeze well—pop one  in the toaster for a quick breakfast on hectic mornings.

Weekend Waffles

Recipe by Chef Casey Lane of The Tasting Kitchen

 

Via: Win Her Heart With Waffles

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It’s day two of Barbecue University here at The Broadmoor in Colorado Springs and among the menu of piri piri shrimp, chicken satays, and spiny lobster with mango salsa, host Steven Raichlen dropped in a dish even failed grillers can fire to perfection. Raichlen starts with fresh bell peppers, chars them over high heat, and then serves them with an olive-oil based dressing for an easy appetizer. “This is the one socially acceptable instance in which it’s okay to burn your food on the grill,” Raichlen says.

Bell peppers can take the heat. In fact, they sweeten from it and steal the smoked flavors of the grill as they soften. Pair them with sautéed garlic, toasted pine nuts, salty capers, and creamy feta and you have a meat-free starter that houses a payload of flavor. Save the leftovers to top a turkey and provolone sandwich or chop them up and stir them into a pasta with red sauce.

That is, if there are any leftovers.

Grilled pepper salad with currants, capers, and feta
Recipe by Steven Raichlen

What you’ll need:
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large green bell pepper
1/4 cup plus 2 Tbsp extra virgin olive oil
2 garlic cloves, minced
2 Tbsp pine nuts
2 Tbsp dried currants
1 Tbsp capers
2 Tbsp sherry vinegar
1/4 cup chopped parsley
1/2 cup crumbled feta
Kosher salt and freshly ground black pepper

How to make it:
1. Set up your grill for direct grilling and preheat to high. When ready to cook, place the peppers directly on the coals (or on the grates of your gas grill) and grill until the skins are charred on all sides, 4 to 6 minutes per side, turning with tongs. When blackened, transfer to a large plate and let stand until cool enough to handle.

2. As the peppers cool, make the dressing. In a small skillet, heat 2 Tbsp of olive oil over moderate heat. Add the garlic and pine nuts and cook until golden, about 4 minutes. Stir in the currants and capers. Remove the mixture from the heat and stir in the remaining 1/4 cup of olive oil. Let the mixture cool to room temperature.
3. Peel the peppers (a paring knife can help) and discard the charred skins, along with the seeds and stems. Quarter the peppers lengthwise and arrange them on a platter.
4. Whisk the vinegar into the dressing and stir in the parsley and feta. Season the dressing with salt and pepper, and then pour it over the peppers and serve. Serves 4.

 

Via: The Ultimate Grilled Pepper Salad

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Which piece of marmalade-slathered bread would you rather eat?

The one on the right? It’s sliced from a commercial loaf that eerily lasts for months thanks to preservatives like calcium propionate. The one on the left?  It’s an organic, fiber-filled slice that you make at home without the hassle of measuring or kneading. And it looks pretty darn good, doesn’t it?

In my family, bread making is reserved for special holiday occasions where you can justify the lengthy labor it takes to make. But when I heard about Baked Better’s organic bread mixes, which only require you to add water and sugar, I couldn’t resist trying it out. (The package even comes with yeast—no skimping here!)

I tested their three varieties: Dumbo Delicious, a hearty multi-grain; Cobble Hill Crave, a loaf specked with cranberries, oats, and walnuts; and Park Slope Staple, a basic whole wheat bread. You can be creative with the sweetener, so I designated molasses, granulated sugar, and honey per loaf, respectively. For each batch I’d combine two cups of warm water with the flour and scooped the mixture into a loaf pan. In the next twenty minutes, the bread doubled in size and it was ready for the oven. Simple as that.

So why should you go for a mix rather than storebought bagged bread? First, if you’re a carb loader and have a sandwich every day, you’ll want a healthy slice that is packed with fiber and protein like any of Baked Better’s varieties. Second, read the ingredients on your bread. If there are tons of “stabilizers” that you can hardly pronounce, why not just make a Baked Better loaf, which only has basic ingredients (think: whole wheat flour, yeast) and is so tasty, I dare you to leave it on your counter for more than a week. Lastly, when you pop this dough in the oven and it starts to fill your place with that comforting smell of just-baked bread, you’ll realize that adding water to a dry mix isn’t a large price to pay for a warm slice of heaven.

Check out Baked Bread’s mixes ($7 each) here. 

Via: The Easiest (Organic) Bread Youll Ever Bake

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While breadmaking is a fine art, it can be surprisingly simple to create a masterpiece. In his new book, My Pizza, renowned baker Jim Lahey reveals a method for making delicious homemade pizza dough that you don’t have to knead. He demonstrated the method at this year’s MH Cooking School at the International Culinary Center, where he treated us to the “Popeye pie” and the “Boscaiola pie.”

His technique does require a bit of planning, because the dough does require 18 hours of rising time. But it's worth it. Don’t believe me? I conducted a little experiment just to make sure.  In addition to whipping up Lahey's dough recipe, I bought pre-made pizza dough at the grocery store, topped it with the same toppings and baked it using the same method as I did with Lahey’s crust. The results? Lahey’s crust was more flavorful and had a better texture. Plus, he’s perfected the cooking technique, so home cooks can achieve a deliciously charred crust that rivals what chefs can create with brick ovens.

Ham and Peas Pie
Recipe courtesy Jim Lahey, founder of Sullivan Street Bakery and Co.

What you'll need:

For the crust:

3 ¾ cups all-purpose flour, plus a bit of additional flour for shaping the dough
¼ tsp active dry yeast
2 tsp fine sea salt
1 ½ cups water

For the sauce:

2 cups of whole milk
1 stick of unsalted butter
2 ¼ Tbsp of all-purpose flour
¼ tsp fine sea salt
Pinch of ground nutmeg

For the toppings:

¼ finely grated Parmigiano-Reggiano or Grana Padano cheese
1 ½ ounces of fresh mozzarella, pulled into 5 clumps
2 ounces of sliced prosciutto, ripped into shreds
a scant ¼ cup fresh peas or defrosted frozen peas, patted dry
2 to 3 large fresh mint leaves, thinly sliced

How to make it:

 

Via: Make The Most Delicious Homemade Pizza Ever

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When you attend a backyard cookout, or when you tend grill yourself, how often do you see vegetables sizzling on the grates? Steaks, burgers, hot dogs—sure. Produce? Rarely.

Cookouts usually relegate vegetables to the picnic table, where they're tossed with mayo or mixed into pasta salads. It's sad, considering that so much produce is in its prime during the summer months and—like most any food on the planet—it, too, tastes better when thrown on the grill.

An example: artichokes. These spiky mace-like plumes of produce are actually flower buds picked before they blossom. When trimmed and cooked they have a mellow asparagus-like flavor that's slightly starchy. When grilled, artichokes carry a faint char that matches up well with olive oil and lemon.

This recipe requires you to pre-cook the artichokes in an oil and butter bath, and then finish them on your grill. The two-stage cooking process turns the artichoke hearts tender and infuses them with a payload of flavor.

Grilled Artichoke
Recipe by Andrew Brown, executive chef of Opa in Philadelphia, PA

What you'll need:
4 whole artichokes
4 lemons
2 cups good quality olive oil
8 Tbsp butter
6 sprigs thyme
2 bay leaves
1 tsp sugar

How to make it:
1. Place the artichokes in a container with water to cover and squeeze the juice of 2 lemons over the dish so that the artichokes do not discolor. Preheat your oven to 400°F.

2. Trim the outer leaves from the artichoke and place the artichoke hearts in a baking dish. Add 1 cup of olive oil, the butter, the thyme, and the bay leaves to the baking dish. Add water until it barely covers the artichokes. Cover the dish with aluminum foil and bake until the artichokes are tender, about 40 minutes.

3. While the artichokes bake, make your Ladolemono sauce. In a small bowl, juice the remaining lemons and add the sugar. Slowly whisk in the remaining olive oil.
4. Preheat your grill to high, direct heat. Grill the artichokes until grill marks appear on each side, about 3 minutes. Serve immediately with the sauce.

 

Via: Grill Lemony Artichoke Hearts

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There are people who don’t like camping at concert festivals, and I think I know why. It’s the food. Am I right? Skipping showers? Easy. Blazing sun? No sweat. But having to choose between greasy concession food or your own supply of jerky and granola? Ugh. I’d rather stay home.

Thankfully Bonnaroo is not a concession-and-jerky kind of festival. Not by a long shot. If you haven’t been lately, let me fill you in on what’s happening: First, there’s music. Lots of it, but you probably knew that. Second, there’s food. Good food. No, great food. Bonnaroo is put on by the same folks that recently launched The Great Googamooga, so clearly they’re thinking well beyond nachos and boiled hot dogs. This year the music festival brought in 75 food vendors, including a handful of titans from New York, some local favorites from Tennessee, and nearly a dozen food trucks from the South and Midwest. Supplement that with a beer garden featuring 21 craft breweries and you have a food scene that fully justifies the price of admission. The music is just an amazing bonus. Check it out: Here are a few of the meals that made me forget—at least momentarily–that I would be sleeping in a tent later.

Short rib sliders with coleslaw from GastroPod

Pot Kettle Black’s Sharp Cheddar minced with roasted red peppers and pimentos on buttered toast, served with a side of gazpacho

An man-size breakfast rolled into a burrito: eggs, tater tots, black beans, salsa, cheddar, lime, and sour cream. Eatbox calls it Morning Wood. The name explains itself.

Two of Roberta’s finest pies, cooked in a wood-fire oven and consumed with a cold brew from the beer garden

Lucky festivalgoers caught New York chef Eddie Huang at one of his pop ups. Here he tosses foil-wrapped bao—slabs of pork belly wrapped in warm buns—out to the hungry crowd. Let’s ballpark this at 1:30 in the morning.

Another late-night feeding frenzy: crawfish from Shaggy’s Boil. 

Via: The Glorious Food of Bonnaroo 2012

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A gin old-fashioned, you ask? Everybody knows an old-fashioned is made with bourbon or rye. Nope, not this week: For today’s Happy Hour, we’re serving a cool little story and a great cocktail to share with your pop this Father’s Day weekend.

Back in the mid- to late-19th century, a “cocktail” was a specific drink, just like a collins, julep or rickey, and comprised of five ingredients: A base spirit, bitters, sugar, water (or ice), and peel. The choice of base spirit didn’t matter; as long these five components came together, it was a cocktail. Over time, however, the term “cocktail” evolved into a generic name for pretty much any mixed drink. So if you wanted the real thing, then you had to go old-school and order… an old-fashioned.

So I teamed up with John McCarthy (yes, a different John McCarthy), beverage director of the gin-centric NYC bar Whitehall, who showed me this “new” twist on the old-fashioned. Gin is basically a vodka flavored with at least seven classic ingredients, the most pronounced being juniper. I’ve never been a huge gin fan, but John turned me on to Nolet’s gin, which adds a little raspberry, Turkish rose and peach to the mix, making it a little less juniper-forward. It definitely worked for me.

So if you’re seeing the old man this weekend, here is a fine drink to share with him.  If you’re not, treat yourself and raise your glass in his honor. And to my own pop and all you dads out there, Happy Father’s Day!

No. 11
Recipe courtesy of John McCarthy, beverage director of Highlands Restaurant Group

What You’ll need:
2 oz. Nolet’s Silver Dry Gin
.25 oz. simple syrup
3 dashes of orange bitters

How to make it:
Stir and strain over ice, garnish with orange twist. 

Via: Happy Hour A Gin Old-Fashioned for the Old Man

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–photo by Jake Moore

This weekend’s inaugural Men's Health cooking school was a day-long lesson in man food, complete with succulent samples to taste along the way. No man (or woman) left the auditorium hungry. But aside from the delicious cuisine (which included the best roast chicken this foodie has ever tasted) and the chance to see all-star chefs in action, perhaps the best thing about the day was the opportunity to learn the surprisingly simple tips and techniques the chefs use to craft their signature dishes. You can apply these lessons to plenty of the recipes already in your repertoire. If you couldn't make the trip to NYC, you’re in luck. We’re letting you borrow our class notes.

CHEF TIP #1: Embrace the power of vinegar. Add a touch of vinegar to balance dishes with the perfect hit of acidity. One particularly good choice: sautéed vegetables, where you can use vinegar like wine to deglaze the pan, says Seamus Mullen, chef at Tertulia in NYC (pictured above right). His favorite? Sherry vinegar. He used sherry vinegar to flavor the Romesco Sauce and the anchovy flatbreads he prepared at the cooking school.

CHEF TIP #2: Season vegetables perfectly. The trick to flavorful blanched greens and asparagus? Salt the ice bath that you use to shock the vegetables after you’ve cooked them, Mullen says. They'll come out of the ice bath with just the right amount of salinity.

CHEF TIP #3: Add wheat to pizza crust without subtracting flavor. Whole-wheat flour may be healthier than the regular variety, but it can create a bitter-tasting crust. Sneak in some extra fiber by using 70 percent white flour, 30 percent wheat. At that concentration, you'll still have the flavor and texture of a white crust, says Jim Lahey of Sullivan Street Bakery.

CHEF TIP #4: Give your pies an extra zing. It’s easy to upgrade your pizza repertoire. Begin by expanding your cheese horizons. Mozzarella may be the ultimate pizza cheese, but any high-moisture cheeses will work well, Lahey says. Two to try: cheese curd or Gruyere, which he used on the spinach pizza he made at the cooking school. Another place to add flavor is when you season your pizza peel to keep the dough from sticking before you slide it into the oven. The traditional method is to add cornmeal or semolina, but you can amp up the flavor using wheat bran or caraway seeds instead, Lahey says.

CHEF TIP #5: Make your own curry. Buying a jar of curry paste is a convenient way to flavor Thai food, but whipping up a homemade paste is way better, according to Harold Dieterle from NYC's Kin Shop. Use a blender to mix together a fresh spice blend. For the Khao Sai Dieterle made at the cooking school, he made curry paste using several fresh ingredients, including cilantro stems and galangal.

CHEF TIP #6: Start stir fries with the ultimate wok mix. When you make stir fries and noodle dishes, use Dieterle’s "wok mix": shallots, lemongrass, ginger, and garlic, all finely minced. Stir those together for about a minute before adding other ingredients.

CHEF TIP #7: Invest in Maine sea salt. These coarse, crunchy grains are the go-to seasoning for Dan Kluger from ABC Kitchen. The reason: Maine sea salt gives your dish variety with each bite. Each salt grain is a different size, so one bite of your dish will be very salty, while the next is subtly salty. Kluger sprinkled Maine sea salt on the crispy chicken he made at the cooking school.

CHEF TIP #8: Whip up creamy spuds. How do you know mashed potatoes are ready to serve? When you stir them, they should pull away from the pot and hold their shape, Kluger says. He whips potatoes in a mixer to give them extra fluff.

 

Via: Chef Wisdom from the MH Cooking School

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The Mountain Man Garlic and Pepper Sauce, pictured below, could have been plucked at random from a souvenir-store shelf. If by some strange chance your local supermarket carries it, your eyes have probably scanned past it a hundred times and sent nothing but disinterested white noise back to your brain. But rest assured: This is no ordinary hot sauce. This hot sauce was personally chosen by Andrew Zimmern, host of Bizarre Foods on The Travel Channel. Zimmern is a hot sauce enthusiast who claims to carry 45 bottles of the stuff in his kitchen at all times. He knows his hot sauce. He loves his hot sauce. He eats his hot sauce straight from the palm of his hand. Seriously.

Today marks the last day to sign up for Zimmern’s hot sauce club, and it also happens to be two days before father’s day. Coincidence? Probably, but who cares. If you’re not already a member of OpenSky, simply sign up and register for the club. Then dad—or you—will receive two bottles of hot sauce every month for the next three months. That’s a total of six reminders of what a kick-ass son you are. The rules of club membership stipulate that all sauces will be a surprise upon delivery, but OpenSky has permitted us to reveal one of the first sauces to our beloved Guy Gourmet readers. The Mountain Man sauce here is a simple sauce made mostly from aged red peppers, vinegar, spices, and flecks of garlic. The result is sweet, bold, and acidic enough to drill ribbons of heat through a pan of ground beef. Dad’s taco night just received a much-needed upgrade.

Need more suggestions? Try buying dad the perfect whiskey or making him a killer burger. And for the definitive guide to hot sauce, check out The 5 Best Hot Sauces for Any Meal. 

Via: Sign Dad Up For Andrew Zimmerns Hot Sauce Club Fathers Day

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The summer backyard barbecue season is finally upon us, gentleman. I propose a toast. More specifically, a toast with bluegrass punch.

Why this drink? For starters, whether you’re hosting your own barbecue or are showing up as a guest to one, you can whip up a batch ahead of time. That way you can hang with your buds instead of cranking out cocktails, or simply bring your host a nice addition to that bucket of brews. Also, much like a light beer, bluegrass punch’s relatively low alcohol content means that you can party longer and not end up “overserved” before your time. And as a bonus, vitamin and antioxidant packed fresh blueberry and pomegranate juices provide a healthy shot in the arm to boot.

You can use any quality bourbon to spike your punch, but Basil Hayden’s is famous for it’s naturally spicy finish, which brings a nice balance to the sweet and tart juices. This is a good thing because sweet plus sour plus spicy equals an excellent companion to almost any grilled food, especially barbecued ribs.

It’ll make your weekend all that much sweeter.

What you’ll need:
4 parts Basil Hayden’s Bourbon (Any good quality bourbon will be fine)
8 parts blueberry puree (Boil water and simmer a pint of blueberries for 15 minutes. Whiz them in a blender, adding liquid from the simmer pot to get the right consistency. Add a squeeze of simple syrup if desired)
8 parts pomegranate juice
Sparkling wine or club soda
Fresh mint leaves
Fresh blueberries (optional)

How to make it:
Mix bourbon, blueberry juice, pomegranate juice and ice in a punch bowl, or pour into a shaker and shake. Fill glass 3/4 and top off with sparkling wine or club soda. Garnish with mint and fresh blueberries. 

Via: Happy Hour Bluegrass Punch

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It’s day two of Barbecue University here at The Broadmoor in Colorado Springs and among the menu of piri piri shrimp, chicken satays, and spiny lobster with mango salsa, host Steven Raichlen dropped in a dish even failed grillers can fire to perfection. Raichlen starts with fresh bell peppers, chars them over high heat, and then serves them with an olive-oil based dressing for an easy appetizer. “This is the one socially acceptable instance in which it’s okay to burn your food on the grill,” Raichlen says.

Bell peppers can take the heat. In fact, they sweeten from it and steal the smoked flavors of the grill as they soften. Pair them with sautéed garlic, toasted pine nuts, salty capers, and creamy feta and you have a meat-free starter that houses a payload of flavor. Save the leftovers to top a turkey and provolone sandwich or chop them up and stir them into a pasta with red sauce.

That is, if there are any leftovers.

Grilled pepper salad with currants, capers, and feta
Recipe by Steven Raichlen

What you’ll need:
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large green bell pepper
1/4 cup plus 2 Tbsp extra virgin olive oil
2 garlic cloves, minced
2 Tbsp pine nuts
2 Tbsp dried currants
1 Tbsp capers
2 Tbsp sherry vinegar
1/4 cup chopped parsley
1/2 cup crumbled feta
Kosher salt and freshly ground black pepper

How to make it:
1. Set up your grill for direct grilling and preheat to high. When ready to cook, place the peppers directly on the coals (or on the grates of your gas grill) and grill until the skins are charred on all sides, 4 to 6 minutes per side, turning with tongs. When blackened, transfer to a large plate and let stand until cool enough to handle.

2. As the peppers cool, make the dressing. In a small skillet, heat 2 Tbsp of olive oil over moderate heat. Add the garlic and pine nuts and cook until golden, about 4 minutes. Stir in the currants and capers. Remove the mixture from the heat and stir in the remaining 1/4 cup of olive oil. Let the mixture cool to room temperature.
3. Peel the peppers (a paring knife can help) and discard the charred skins, along with the seeds and stems. Quarter the peppers lengthwise and arrange them on a platter.
4. Whisk the vinegar into the dressing and stir in the parsley and feta. Season the dressing with salt and pepper, and then pour it over the peppers and serve. Serves 4.

 

Via: Char Bell Pepper Salad With Pine Nuts, Capers, and Feta

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During the three days of classes, Raichlen demos more than 20 recipes for grill-happy attendees, each demonstrating a simple principal: “If something tastes good baked, broiled, or fried—it’ll taste even better on the grill,” he says.

The best example from today’s class: planked Camembert cheese with exotic mushroom hash.

Camembert, a soft-ripened cheese, has a rich, faintly pungent taste. When heated, the interior of the cheese turns molten, splits the rind and seeps forth, begging to be scooped up by crackers or bread. Raichlen’s spin warms the cheese on a grill set to indirect heat. He then places the wheels of cheese atop a plank of soaked cedar wood, which smolders during the grilling process, emitting a light smoke that the cheese then absorbs. Topped with a heady mushroom “hash,” this recipe makes for the ultimate backyard barbecue appetizer for a few close friends.

Planked Camembert with exotic mushroom hash
Recipe by Steven Raichlen

What you’ll need:
2 Camembert cheeses
1 pound mushrooms, such as morels, porcini, hen of the woods, shiitakes, etc
2 Tbsp extra virgin olive oil
1 garlic clove, peeled and minced
1 shallot, peeled and minced
1/4 cup finely chopped flat-leaf parsley
2 Tbsp cognac or Armagnac
Sea salt and freshly ground pepper
1 cedar plank, soaked in water for 30 minutes, then drained

How to make it:
1. Make the mushroom hash. Trim the stems and any blemishes off the mushrooms. Wipe clean with damp paper towels. Cut the mushrooms into 1/4-inch slices. Heat the olive oil in a frying pan over medium heat. Add the garlic and shallots and saute until they begin to brown, about 3 minutes. Sir in the mushrooms and parsley and increase the heat to high, cooking until the the mushrooms are browned and all the mushroom liquid has evaporated, 3 to 5 minutes. Add the cognac and flambe. Season with salt and pepper.
2. Set up your grill for indirect grilling and preheat to medium-high (400°F). Arrange the Camemberts on the soaked cedar plank. Top each with mushroom hash and then place the planks on the grill over a drip pan way from the heat. Cover the grill. Cook the cheese until the hash is sizzling and the cheese starts to melt, 10 to 15 minutes.
3. Transfer the plank to a heatproof platter and serve, spreading the cheese and mushrooms on slices of grilled bread. Serves 8.

 

Via: Heat And Eat Planked Camembert With Exotic Mushrooms

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Granola could use a good PR team. Its wholesome name has been slandered in recent years, sullied by supermarkets' highly-processed iterations. Search for a decent granola bar in your supermarket and you'll find only candy bars masquerading as health food, snacks that will fill you with empty, fast-burning calories that spike your blood sugar. Yes, it would seem that the iconic potpourri of grains is suffering from some image issues.

But this wasn't always the case, and granola didn't rise within the world of health without reason. Before being corrupted by low-cost sweeteners, the granola bar was a humble yet substantial foodstuff. Built of grains, nuts, and fruit, it offered a potent, hunger-staving blend of fiber, plant protein, and antioxidants.

Fortunately, in its new health-focused cookbook, Mindful Eating, Miraval Arizona Resort & Spa has created a 110-calorie bar that meets these specifications. Unlike brittle, prepackaged versions, these peanut-buttery bars are made from all-natural ingredients and break as softly as fresh-baked cookies. Plus they’re easily customizable. Sub in your favorite fruits and nuts, add coconut or vanilla, or pour in protein powder to convert them into post-workout bars. They make a quick and inexpensive breakfast or, wrapped in cellophane, a portable snack that will survive a day in your bag without refrigeration.

How's that for a comeback?

Miraval Multigrain Nutrition Bar
Recipe by Chad Luethje, Executive Chef at Miraval Resort & Spa

What you'll need:
2 cups rolled oats
¼ cup sesame seeds
2 Tbsp almonds, chopped
1 Tbsp cashews, chopped
1 Tbsp ground flaxseed, optional
½ cup water
½ cup multi-grain cereal, like this one from Bob’s Red Mill
¾ cup creamy peanut butter
½ cup honey
1 cup mixed dried fruit (raisins, cranberries, cherries, apricots), roughly chopped
Pinch kosher salt

How to make it:
1. Preheat the oven to 350°F. Combine oats, seeds, nuts, and flaxseed, spread onto a sheet pan, and bake until light brown, about 10 to 12 minutes. Pour the warm mixture into a large bowl.

2. Boil water in a medium saucepan and remove it from heat. Add the multi-grain cereal and allow it to absorb the water, about 2 minutes. Stir in peanut butter and honey, and set the mixture over medium-low heat. Stir constantly until the mixture thickens and pulls away from the sides, about 2 minutes.

3. Mix the fruit and salt into the peanut-butter mixture, then immediately pour into the bowl with the grains. Using a rubber spatula, stir until the grains are evenly coated.

4. Grease an 8×8-inch baking pan with cooking spray, transfer the mixture to the pan, and press it into a uniform ½-inch thickness. Move the pan to the refrigerator and allow it to chill for at least two hours.

5. Cut into 1½-inch by 1¼-inch bars. Serve immediately or wrap individually in plastic wrap. Bars will keep for two days at room temperature or four days refrigerated.

Makes 30 bars. 

Via: Snack On Hearty, Homemade Granola Bars

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So you've decided to go with a bottle of whiskey this Father's Day. Solid choice. But if that's as far as you've gotten in the gifting process, then you're far from done. Deciding what to give is easy; deciding which one is where things can get dicey.

It comes down to two rules: First, when you walk into the store, you should already know what you'll be walking out with. Otherwise, your well-intentioned gift will seem generic and you'll look like a thoughtless ass that hit the liquor warehouse on the car ride over to your dad's. Second, approach whiskey the way you would any gift—your dad's personality and style should dictate your decision. More than price point or distillery, this will determine its success. If you can't come up with a single reason why a particular bottle is right for him, then it's probably not.

Now, you know your dad, but you might not be as well versed in whiskey. For that reason, we've hand-selected three bottles, each of them distinctive and complex, and identified the type of man they're most suited to.

Johnnie Walker Blue Label Blended Scotch Whisky
Perfect for: The Traditional Dad
$225/750 ML

What it is:
This blended whisky is the most precious of the Johnnie Walker reserves. This rare, layered blend combines both young and old whisky stocks, hand-selected for intense complexity. Created in the early 19th century style, Johnnie Walker Blue Label is aged in oak casks and is infused with pepper for rich, explosive flavor. Powerful and smooth, it combines sweetness and peppery spice for a truly outstanding experience. Place your order by today, June 4^th, to have your bottle engraved with a personal message and delivered in time for Father's Day.

Why he'll love it:
For the man who values tradition, no other whisky can compare with Johnnie Walker Blue's unparalleled luxury and 200-year-old heritage.

Highland Park Thor Single Malt Scotch Whisky
Perfect for: The Creative Dad
$199/750 ML

What it is:
Thor, a limited edition, 16-year-old Scotch, hails from Highland Park's Valhalla Collection, a tribute to the distillery's Norse roots. The first of four unique whiskies to be released, Thor is named for the mythological god of war and has a tasting profile to match. Make no mistake; this is an intensely flavorful whiskey with explosive spicy notes of gingerbread and smoke. However, they're tempered by a mild fruitiness. The balance of sweetness and spice seems to be, appropriately, at war from start to finish, lending an exciting interest and complexity.

Why he'll love it:
This whisky's rich back story will appeal to his innovative side and is prime fodder for cocktail hour discussions.

Jameson 12 Year Old Special Reserve
Perfect for: The Laid-Back Dad
$39.99/750 ML

What it is:
Jameson's Irish whiskey manages to be mellow, yet multifaceted and complex. Aged in sherry and bourbon casks, it has a rich, earthy flavor and is the most popular of the distillery's Reserve collection. The toasted wood and spice notes make this award-winning whiskey a natural choice for boating, camping, or simply barbecuing in the backyard.

Why he'll love it:
This whiskey is as mellow and adaptable as the man who drinks it and is a welcome addition in any setting. 

Via: Give the Perfect Whiskey for Fathers Day

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If you plan to fire up the grill this weekend, treat yourself and impress your friends with this expensive-tasting, easy-to-make Backyard Swizzle.

Its slightly smoky reposado base anchors a symphony of complex flavors that come together to create the perfect companion to any grilled beef or pork dish. And by simply throwing a few slices of pineapple on the barbie, you’ll instantly raise your game and bring together the flavors to your drink and  ‘cue. A little extra work? Sure. But well worth it. ¡Salud!

Backyard Swizzle

What you’ll need:
1-1/2 oz Avion reposado tequila (Any good quality reposado will suffice.)
1 oz pear puree (Puree 2 pears, 2 Tbsp sugar and 2 Tbsp water in a blender. Strain if desired.)
1/2 oz lemon Juice
2 small slices Thai chili peppers
4-5 grilled pineapple chunks
Angostura Bitters

How to make it:
Add liquid ingredients and crushed ice to pilsner glass and stir. Garnish with chili pepper and pineapple chunks.

Recipe compliments of Avion 

Via: Happy Hour Tequila Backyard Swizzle

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