barbecue recipes | Food Network

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Basics of Grilling

Episode | From: Cooking Live

If you're intimidated by the prospect of grilling, don't miss this show on the basics of grilling. Recipes: Grilled Chicken Breast; Chicken Caesar Salad; BBQ Chicken Breast; Whole Trout Wrapped in Pancetta; Garlic Eggplant Dip; Tuna Steak; Salmon Filet

Pizza with Pizzaz

Episode | From: Emeril Live

it's varitions on a theme, pizza theme that is. Pizza with Pizza with recipes like, Basic Pizza dough with Parmesan and Oregano varitation, Garlic knots, Pulled Pork BBQ Pizza, Roasted Garlic White Pizza, and Sicilian double Stuffed Pizza

Mandarin Steak Salad

Recipe | Courtesy of Wolfgang Puck

Total Time:: 1 hour

2 Reviews

Butterflied Chicken with Sherry Vinegar Brown Sugar Barbecue Baste

Recipe | Courtesy of Bobby Flay

Total Time:: 1 hour 45 minutes

After-School Snacks

Episode | From: Magnolia Table with Joanna Gaines

Joanna whips up her Granddad's Syrian doughnut recipe and cookies that Crew loves so much she named them after him. Then, she completes her after-school snack lineup with chewy granola bars and warm banana bread.

Holiday Cocktail Party

Episode | From: Good Deal with Dave Lieberman

Dave entertains with style for his Holiday Open House. With a sandwich bar with all the fixings and a gorgeous roast ham as the centerpiece. Plus Dave whips up his master recipe for basic cookie dough.

Easy and Stylish Party Dips

Episode | From: How to Boil Water

Jack asks Frederic for some finger food assistance with some pointers for perfect party dips. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Blender Chef’s knife Cutting board Dry measuring cups Rubber spatula Measuring spoons Large pot Large bowl Vegetable peeler Spider or slotted spoon Pairing knife Sieve or colander Coffee filter Zester or rasp Pepper mill Tips: Blanching and Shocking: Blanch vegetables for only 10 – 20 seconds in heavily salted water. For a crudite, the vegetables should still be crisp, not soft and mushy. Shocking in ice water helps stop the cooking process and helps set the bright color of vegetables. Salting the water also helps set the color, and it draws out flavor. If you only have 1 pot to use for blanching, then blanch the mildest vegetables first, and proceed to the strongest flavored ones. Fresh basil: It is imperative to use fresh basil (as opposed to dried) to make the Basil Aioli, as it adds flavor, color, and texture. Basil is highly perishable; look for unblemished leaves with no dark spots. Do not wash or cut basil until immediately before using. Store basil in your refrigerator, wrapped in damp but well-wrung paper towels covered with plastic wrap or in a plastic bag. Draining yogurt: Place plain or low-fat yogurt in a coffee filter set in a sieve set over a bowl, and let sit for 1 – 2 hours until thickened. This restores some creaminess and lends more body to watery yogurt without adding fat. Recipe Rescues: The dip is too thin – Add more mayonnaise to the Basil Aioli. Add more drained yogurt plus a few more red peppers and sun-dried tomatoes to the Roasted Red Pepper and Sun-dried Tomato Dip. Blend again. The dip is too thick – Add 1 tablespoon water and blend again. Add more water if necessary. Vegetables are over-blanched – Try to prevent overcooking by immediately plunging blanched vegetables into an ice water bath to stop the cooking. It is better to undercook vegetables for a crudite, and then blanch them again briefly. If your vegetables are wilted or dried out – Follow instructions for properly storing different types of vegetables. Do not wash vegetable