Great American cookout : 276 family favorites for the best backyard barbecues

195 Pages·2007·15.432 MB·English

by  Julie Blume Benedict

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Grilled Specialties
Sides&Salads
Desserts & More
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07 DISPLAY UNTIL
| AUGUST 13, 2007
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P.S. You’re
Invited…
Welcome
to Taste of Home,
the world’s #1 source of family-
favorite recipes using everyday
ingredients,proven kitchen tips and heartwarming
stories all shared by a nationwide community of As our way of
home cooks like you. saying thanks…
Our family of food publications—magazines,
recipe collections and cookbooks—are written and
designed to capture the vvvery essence of home cooking.
As you read through Great American Cookout,you’ll
discover scrumptious outdoor recipes for delighting
your family and friends.
It’s no wonder that millions of cooks make
Taste of Home their #1 cooking resource. We’re glad
to welcome you among them!
Thanks for joining us!
To claim your Free Issue of
Taste of Homemagazine,
please visit us on-line at
Catherine Cassidy www.TasteofHome.com/freeissue
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1-800/344-6913
Mention code MHE11T
©2007 Reiman Media Group, Inc. All Rights Reserved.Printed in USA.
5400 S.60th Street, Greendale WI 53129 Published by Reiman Media Group
[email protected] Pictured on front cover:Grilled Thighs & Drumsticks (p.84),
Picnic Pasta Salad (p.132) and Fresh Cherry Pie (p.162).
SAVOR THE SIZZLE of great food served
at your next backyard barbecue with any
of the 276 great American recipe “stars”
in this jam-packed book. Inside, you’ll find
not only the perfect outdoor fare, but also
countless tips and special sections to help
you create the best outdoor party.
Check out “Host the Perfect Cookout” on
page 4 to help you organize and serve food
safely. Turn to “Tips for Perfect Grilling” on
P. 78
page 46 to learn to grill like a pro, and get
even more specific grilling information in
each of the grilling chapters. You’ll never
have to wonder if your grilled food is
done (or overdone) again—just follow
the temperature charts. It’s that simple!
In addition to the wealth of outdoor
cooking tips and tricks, you’ll find delicious,
kitchen-tested recipes from home cooks
just like you. There are quick snacks and
dips, chilled beverages, grilled specialties,
P. 137
treats you can tote and cool and creamy
desserts guaranteed to please and satisfy.
Stumped? Then turn to the beginning of
each chapter for our “Create-a-Cookout”
menus. It’s a cinch!
Now you can dazzle your family and friends
with the ultimate outdoor get-together. As
anadded bonus, you’ll find that the fuss-free
recipes and expert tips will help you enjoy
yourself, too. So fire up the grill tonight!
P. 185
2
EDITOR
Julie Blume Benedict
ART DIRECTORS C o n t e n t s
Nicholas Mork, Jessie Sharon
MANAGING EDITOR/SPECIAL
INTEREST PUBLICATIONS
Faithann Stoner
Features
CONTENT PRODUCTION SUPERVISOR
Julie Wagner
Host the Perfect Cookout . . . . . . . . . . . . . . . . . . .4
ASSOCIATE LAYOUT DESIGNER
Julie Stone
Tips for Perfect Grilling . . . . . . . . . . . . . . . . . . .46
PROOFREADER
Linne Bruskewitz
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .187
ASSOCIATE EDITORS
Jean Steiner, Victoria Soukup Jensen
VICE PRESIDENT, EXECUTIVE EDITOR/
Recipes
SPECIAL INTEREST PUBLICATIONS
Heidi Reuter Lloyd
CONTRIBUTING ART DIRECTOR Appetizers & Snacks . . . . . . . . . . . . . . . . . . . . . . .6
Robert Gaszak
Chilled Beverages . . . . . . . . . . . . . . . . . . . . . . . .26
RECIPE ASSET SYSTEM MANAGER
Coleen Martin
Grilled Specialties . . . . . . . . . . . . . . . . . . . . . . . .44
TEST KITCHEN
Diane Werner, Karen Scales, Sue A. Jurack,
Mary King, Christine Rukavena, Pat Schmeling, Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . .50
Wendy Stenman, Amy Welk-Thieding,
Peggy Woodward, Tina Johnson,
Ann Liebergen, Marie Parker, Annie Rose, Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Rita Krajcir, Kris Lehman, Sue Megonigle,
Julie Meyers, Megan Taylor
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . .72
PHOTOGRAPHY
Rob Hagen, Dan Roberts, Jim Wieland, Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96
Lori Foy, Jennifer Bradley Vent, Joylyn Trickel,
Sarah Thompson, Suzanne Kern,
Kate Baumann, Kaitlyn Besasie, Alynna Malson Fish & Seafood . . . . . . . . . . . . . . . . . . . . . .112
PREMEDIA SUPERVISOR
Fruit & Vegetables . . . . . . . . . . . . . . . . . .120
Scott Berger
CREATIVE DIRECTOR
Super Sides & Salads . . . . . . . . . . . . . . . . . . . . .128
Ardyth Cope
SENIOR VICE PRESIDENT, EDITOR IN CHIEF Take-Along Treats . . . . . . . . . . . . . . . . . . . . . . . .144
Catherine Cassidy
Cool & Creamy Desserts . . . . . . . . . . . . . . . . . .172
PRESIDENT
Barbara Newton
FOUNDER
Roy Reiman 3
host the
perfect cookout
Whether you’re entertaining on the patio or meeting up with friends
and family at the park for an outdoor meal, here are some handy
tips for how to put together the perfect cookout.
Check out these tips for food safety, planning exactly what you’ll
need and even how to effectively pack a cooler.
Pairthat information with the wonderful recipes on the following
pages and you’ll have everything you need to relax and enjoy some
terrific food, company and weather.
food safety
keep it at the right temperature
To ensure the foods you serve are safe to eat, follow Keep hot foods hot and cold foods cold.
these three basic, but important, food safety rules. Cooked foods and uncooked foods that require
keep it clean refrigeration should only be left at room
temperature for up to 2 hours and only 1 hour if
Before handling any food, thoroughly wash your
it is a hot day. Use warming trays, slow cookers
hands in hot, soapy water. Make sure all work
and chafing dishes to keep hot foods to at least
surfaces, cutting boards, knives and any other
140°. Use ice bowls or ice to keep foods cold.
utensils have been cleaned in hot, soapy water.
After handling raw food, clean hands and Always cook foods to the proper temperatures.
utensils in hot, soapy water. 140°for fully cooked ham.
Cutting boards can be sanitized with a mixture 145°for medium-rare beef, lamb and veal.
of 1 teaspoon chlorine bleach in 1 quart of water.
160°for medium beef, lamb and veal; pork,
Allow the bleach water to stand on the cutting
fresh ham or partially cooked ham and
board for several minutes before rinsing. Let
egg dishes.
the board air dry or dry with clean paper towels.
165°for ground chicken and turkey, stuffing,
keep it separate
casseroles and leftovers.
Don’t cross-contaminate foods, which means 170°for well-done beef, well-done lamb,
allowing the juices of raw meats, poultry and chicken and turkey breasts.
fish to come in contact with other foods. Reusing
180°for whole chicken and turkey, thighs and
acutting board, countertop, sink, plate, knife or
wings, duck, goose and pheasant.
other utensil that came in contact with raw meat
without first thoroughly washing it in hot, soapy
water can cause cross-contamination. Never
reuse the package material, such as foam meat Purchase several different
trays or plastic wrap, from meat, poultry or fish. colored, plastic cutting
It is not recommended that you wash raw
boards. Use a certain color for
poultry,beef, veal, pork, lamb or seafood before
different items, such as green
cooking. Any bacteria that may be present on
the surface of these foods will be destroyed by for fruits and vegetables, yellow
properly cooking the food. Washing these items
for poultry or red for meat.
will contaminate the sink. This can cause
cross-contamination if not cleaned right away.
4 Great American Cookout www.tasteofhome.com
what you need Wrap raw meat, poultry and fish separately from
cooked foods. Place raw meat in airtight plastic
To plan a memorable cookout, you need to shift your containers or resealable plastic bags to contain
thinking from serving a meal on the dining room table meat juices. Wash fruits and vegetables just
to feasting in the great outdoors. before packing them up. Place them in plastic
the menu containers with lids or resealable plastic bags.
Keep the menu simple. Choose three or four Beverage coolers tend to be opened often, so use
homemade dishes and round it out with one cooler for beverages and one for other foods.
purchased items like chips, dips, cookies and If you made ice blocks, place them in the bottom
beverages. Select foods that are easy for people ofthe cooler. Add the cans and bottles to the
to eat while standing or sitting in lawn chairs. beverage cooler, then top with ice cubes. Pack
Choose foods that can be made ahead or grilled. the food cooler in the opposite order of how
items to have on hand you’ll use the items. The food you need first
should be on top so it’s easily accessible. A full
Two sets each of cutting boards, grilling utensils
cooler will stay colder longer. Once the food is
and platters—one for uncooked foods and one
in, fill the open spaces with the homemade ice
for cooked items.
packs, frozen gel packs, ice cubes or crushed ice.
Ameat thermometer or instant-read
Pack warm foods in a separate, insulated cooler
thermometer to ensure meat and poultry are
lined with clean towels. Wrap warm dishes
grilled to the proper temperatures.
individually in clean towels or newspapers, then
Clean foil, plastic wrap and resealable plastic pack them tightly in the cooler.
bags to store leftovers.
Don’t place coolers in the trunk. They’ll stay
Paper plates, napkins and plastic utensils for colder in the back seat of the car.On warm days,
serving and dining. run the air conditioning to keep it even cooler.
Trash bags, paper towels, moist towelettes, at the party
antibacterial soap that does not require water,
If possible, keep the cooler out of direct sunlight.
and two spray bottles, one with with soapy water
Keep food in a closed cooler until needed. Don’t
and one with plain water.
reuse plates or utensils that held raw meat,
Chairs, tables, blanket or tablecloth. poultry or fish until they are washed properly.
To avoid leftovers, grill only what you need and
how to pack a cooler grill in batches so the food is always hot. Grill
food to an appropriate temperature (see list of
There’s more to packing a cooler than just putting in proper doneness temperatures on p. 4) and
the food and some ice. Here’show to handle packing, check with a meat thermometer. As soon as
using the cooler effectively and repacking later. you’re finished eating, promptly refrigerate
leftovers. If the food has been out for over
packing up
2hours (1 hour on a warm day), throw it out.
Since ice blocks take longer to melt than ice
If cold food gets warm, discard it.
cubes or crushed ice, make some a few days
Replenish the ice in the cooler if possible.
before the event. Use a disposable aluminum
Otherwise, leave the melted ice water in the
pan or pans that fit the bottom of your cooler.
cooler; it keeps things cold almost as well as ice.
Place the pan on a baking sheet, then fill it about
going home
three-fourths full with water and freeze. For
smaller ice packs, fill resealable freezer bags When you arrive back home, promptly
with water and remove as much air as possible refrigerate all perishable items. If they are wet
before freezing. Don’t forget to place gel-type or not cold anymore, toss them out.
ice packs in the freezer.
Drain the cooler and wash it in hot, soapy water.
Foods and beverages that need to be chilled If meat juices have dripped in the cooler, clean
should be thoroughly chilled in the refrigerator it with a solution of 1 teaspoon bleach to 1 quart
before placing them in the cooler.Chill the of water. Let the solution stand in the cooler for
coolers beforehand, too, by placing a few ice about 10 minutes. Drain carefully to avoid
cubes inside and closing the lid about an hour splashing, and wash the cooler.Leave the cooler
before filling. open until it is completely dry before storing.
www.tasteofhome.com host the perfect cookout 5
appetizers,
dips & snacks
TORTELLINI APPETIZERS, P. 14
6
C R E A T E - A - C O O K O U T
+ +
P. 12 P. 91 P. 133
+ +
P. 15 P. 58 P. 137
+ +
P.17 P.101 P. 147
+ +
P.24 P.93 P. 149
7
cucumber-dill shrimp dip 3/4 cup diced unpeeled cucumber
Assorted fresh vegetables or crackers
KATHRYN GOECKE
Montrose, Colorado In a large mixing bowl, beat the sour cream,
cream cheese, dill and salt until blended. Set
This is a favorite of mine when I need a quick
aside three shrimp and 2 tablespoons cucumber
appetizer. The creamy dill dip, with chunks of shrimp
for garnish. Finely chop the remaining shrimp;
and cucumber, is a nice change from the standard
shrimp and cocktail sauce. add to sour cream mixture. Add remaining
cucumber.
3/4 cup sour cream
Garnish with reserved shrimp and cucumbers.
4 ounces cream cheese, cubed
Refrigerate for at least 1 hour. Serve with
1 tablespoon snipped fresh dill or 1 teaspoon
vegetables or crackers.
dill weed
Yield: 8 servings.
1/4 teaspoon salt
6 ounces cooked medium shrimp, peeled and
deveined
8 Great American Cookout www.tasteofhome.com