GRILL THIS, NOT THAT
About The James Beard Foundation
Food matters. You are what you eat not only because food is nutrition, but also because food is an integral part of our everyday lives. Food is economics, politics, entertainment, culture, fashion, family, passion...and nourishment. The James Beard Foundation is at the center of America's culinary community, dedicated to exploring the way food enriches our lives.A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. These programs include educational initiatives, food industry awards, an annual national food conference, Leadership Awards program, culinary scholarships, and publications. In addition to maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs, the Foundation has created a robust online community, and hosts conferences, tastings, lectures, workshops, and food-related art exhibits in New York City and around the country.
AS SEEN ON TV: GRILL THIS, NOT THAT RECIPES (no images available expect attached book cover)
TERIYAKI DOGS WITH GRILLED PINEAPPLE
4 all-beef hot dogs (we like all dogs from Applegate Farms)
4 slices bacon
2 thick slices peeled fresh pineapple
¼ cup teriyaki sauce
4 potato hot dog buns, lightly toasted
Pickled jalapeño peppers, or thinly sliced fresh jalapeños (optional)
How to Make It:
- Preheat a grill or grill pan over medium heat. Wrap each hot dog
with a slice of bacon, stretching the bacon so that it covers the
dog as tautly as possible (you may end up using less than a full
slice—simply cut off any unused end).
- Place the hot dogs and the pineapple slices on the grill and cook,
turning and basting both occasionally with the teriyaki sauce,
for 10 to 12 minutes, until the bacon fat has rendered and the meat
is browned and crispy and the pineapple flesh is soft and has nice
- Chop the pineapple into bite-size pieces, discarding the tough
core. Place the dogs in the toasted buns and top with the pineapple,
jalapeños (if using), and another swipe of teriyaki sauce.
Makes 4 servings
COWBOY BURGERS (page 90)
1 lb ground bison or beef sirloin
1 medium red onion, sliced into ¼”-thick rings and skewered with toothpicks
½ Tbsp finely ground coffee
1 tsp chipotle or ancho chili powder
Salt and black pepper to taste
4 slices sharp cheddar
4 sesame seed buns, lightly toasted
6 strips bacon, cooked until crisp and halved
4 Tbsp Classic Barbeque Sauce (see p 45 or store-bought)
How to Make It:
• Gently form the beef into 4 patties, being careful not to overwork the meat. Let the patties rest for 15 minutes
• Reheat the grill or grill pan over medium heat. Grill the onion slices, turning, for about 10 minutes, until soft and lightly charred. Just before cooking the patties, season them on both sides with the coffee, chili powder, and salt and pepper. Grill the patties alongside the onions for about 4 minutes, until nicely browned. Flip, top with the cheese, and continue grilling for 3 to 4 minutes longer, until the centers of the patties are firm but gently yielding to the touch and an instant-read thermometer inserted into the thickest part of a burger registers 135 degrees F.
• Place the burgers on the bun bottoms, top with onions, bacon and bbq sauce.
• Makes 4 servings