Category Archives: The 2009 Fabulous Food Network Magazine Challenge

The 2009 Fabulous Food Network Magazine Challenge – Grilled Steak and Eggs with Beer-Molasses Sauce

Recipe 26 – Grilled Steak and Eggs with Beer-Molasses Sauce – page 133

41 recipes to go

I think that guys making their own bar-b-Que sauce is one of the surest ways to put them into a state of nirvana. Put beer into that sauce and you have someone who is very near to perpetual happy time.

For our return to the Fabulous Food Network Magazine challenge we jumped back in with Grilled Steak and Eggs with Beer-Molasses Sauce. (seemed a natural combination with our meat-eating teenaged boys and our egg-laying family hens)

First we (Marc) had to make the sauce. It’s a combination of butter, onion, garlic (yum right there) along with ketchup, molasses, apple cider, mustard, Worcestershire sauce, spices and larger style beer. (ah, there’s that magical ingredient). The recipe simmers for about 30 minutes on the grill and makes approximately 2 cups of sauce. Continue reading

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The 2009 Fabulous Food Network Magazine Challenge – Resurrected

Last summer we started a challenge where we were going to make every recipe in the June /July 2009 Edition of the Food Network Magazine. There are a total of 67 recipes listed in the index and we made it to 25.

We got a bit sidetracked by two family surgeries, one on Trevor to correct a broken nose born of a gymnastics vault where he decided to land on his face instead of his feet, and one for me to correct a knee born of, well, a life not lived sitting on the sidelines.

In talking to the kids about our plans for this summer more than one asked about “that food thing we did last year”. Unanimously we’ve all agreed to resurrect the challenge for this summer, to finish what we had started.

So even though it’s 2010 we are going to complete The 2009 Fabulous Food Network Magazine Challenge.

2009 June/July Food Network Magazine

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The 2009 Fabulous Food Network Magazine Challenge – Recipe 25 – Skillet Pork and Peppers

The 2009 Fabulous Food Network Magazine Challenge
Recipe 25 – Skillet Pork and Peppers
Page 87
25 down 42 recipes to go

As a way to provide summertime entertainment (let’s face it in this economy, we’re not going on a vacation this year) and still provide the kids with a learning experience, we’ve decided to recreate each of the 67 recipes found in the June/July issue of Food Network magazine. I’m thinking of this as teaching the kids to eat outside of the box.

We’ll make the recipes taking notes on ease or difficulty. We’ll also comment on the taste and will take photos of each recipe to see if our final product looks anything remotely like the ones in the magazine. So go ahead, grab a Pineapple-orange Mimosa (page 130) and join us this summer.

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Skillet Pork and Peppers was worth the wait of doing the wrong recipe first. (see recipe 24).

I’m not the biggest fan of pork but this recipe provided some of the most tender and flavorful pork I’ve ever tasted. The combination of bell and pepperoncini peppers with the tomato paste danced together to create a unique and thoroughly enjoyable complex taste.

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The 2009 Fabulous Food Network Magazine Challenge – Recipe 24 – Pork Tenderloin with Orange Salad

The 2009 Fabulous Food Network Magazine Challenge
Recipe 24 – Pork Tenderloin with Orange Salad
Page 118
24 down 43 recipes to go

As a way to provide summertime entertainment (let’s face it in this economy, we’re not going on a vacation this year) and still provide the kids with a learning experience, we’ve decided to recreate each of the 67 recipes found in the June/July issue of Food Network magazine. I’m thinking of this as teaching the kids to eat outside of the box.

We’ll make the recipes taking notes on ease or difficulty. We’ll also comment on the taste and will take photos of each recipe to see if our final product looks anything remotely like the ones in the magazine. So go ahead, grab a Pineapple-orange Mimosa (page 130) and join us this summer.

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Sometimes the best intentions are born of wrong turns. Because of recent knee surgery, I was lying down on a couch in one room heavily medicated yelling out dinner directions to Marc who was working in the kitchen two rooms away.

Yes, yes, the pork recipe I yelled out to him at what I thought was a question about the recipe being used.

The one in the magazine I yelled back in response to some perceived mild objection.

When I finally hobbled my way to the kitchen, what I thought would be Skillet Pork and Peppers actually turned out to be Pork Tenderloin with Orange Salad. There was only one thing, we didn’t have any oranges.

You said the pork recipe in the magazine said Marc in his defense.
Yes, I know I said the pork recipe but I meant that pork recipe I said removing my arm from a crutch using it to point to another photo in the magazine’s recipe index. (Did I mention that I was heavily medicated? Strong medication makes things like correct pork recipes seem very important).

Marc sighed, drew a few dollars out of his pocket and gave them and the car keys to one of the boys telling them to get some oranges so that we could have dinner. Think of this as a mercy mission he said as he pushed him out the door and ushered me back to the couch.

The end result was lovely. The beautifully red colored rubbed pork had been slowly cooked on the grill making it divinely flavorful and moist. Add that to the tangy combination of oranges, onions, parsley and sherry vinegar and you had a bit of a party in your mouth with each bite.

Everyone slowed down their day with this meal. You could see the different flavors melding as people’s eyes closed in culinary delight.

Wrong turn that turned out right

Wrong turn that turned out right

It wasn’t what I was expecting but ironically Pork Tenderloin with Orange Salad turned out to be exactly what the Doctor ordered.

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The 2009 Fabulous Food Network Magazine Challenge – Recipe 23 – Corn, Tomato and Avocado Salad

The 2009 Fabulous Food Network Magazine Challenge
Recipe 23 – Aida’s Corn, Tomato and Avocado Salad
Page 160
23 down 44 recipes to go

As a way to provide summertime entertainment (let’s face it in this economy, we’re not going on a vacation this year) and still provide the kids with a learning experience, we’ve decided to recreate each of the 67 recipes found in the June/July issue of Food Network magazine. I’m thinking of this as teaching the kids to eat outside of the box.

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The 2009 Fabulous Food Network Magazine Challenge – Recipe 22 – Cheyenne Burger

The 2009 Fabulous Food Network Magazine Challenge
Recipe 22 – Cheyenne Burger
Page 79
22 down 45 recipes to go

As a way to provide summertime entertainment (let’s face it in this economy, we’re not going on a vacation this year) and still provide the kids with a learning experience, we’ve decided to recreate each of the 67 recipes found in the June/July issue of Food Network magazine. I’m thinking of this as teaching the kids to eat outside of the box.

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Back in the Saddle – Food Network Magazine Challenge update

Okay, so there’s been a little lapse in our Food Network challenge. Completely my fault, I own it. Got some news that literally knocked me off my feet.

But, you know, life goes on.

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The 2009 Fabulous Food Network Magazine Challenge – final date pushed out

I know, I know, I said we would be making all of the recipes from the Food Network Magazine by the end of July. But that was before:

Food Network Magazine June/July Issue

Food Network Magazine June/July Issue

  • We had endless Summer Swim Team meets – (hours and hours of fun waiting for your kid to swim for less than a minute in his event)
  • Trevor had surgery – a gymnastics landing that went wild
    Spencer signed up for a college summer class
  • I found out that most of my summer would include driving my kids everywhere (and I mean everywhere)
  • One of the kids ate a convenience store hot dog and got a bit of food poisoning (still don’t know what he was thinking)

So although we are committed to finishing every recipe in the magazine, I’m moving the ending date out to the last week of August. It’s still taking the place of our vacation and we’re still having great fun making these recipes, it just gives us a little breathing room.

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The 2009 Fabulous Food Network Magazine Challenge – Recipe 21 – Parisian Tuna Sandwiches

The 2009 Fabulous Food Network Magazine Challenge
Recipe 21 – Parisian Tuna Sandwiches
Page 84
21 down 46 recipes to go

As a way to provide summertime entertainment (let’s face it in this economy, we’re not going on a vacation this year) and still provide the kids with a learning experience, we’ve decided to recreate each of the 67 recipes found in the June/July issue of Food Network magazine. I’m thinking of this as teaching the kids to eat outside of the box.

Food Network Magazine June/July Issue

Food Network Magazine June/July Issue

We’ll make the recipes taking notes on ease or difficulty. We’ll also comment on the taste and will take photos of each recipe to see if our final product looks anything remotely like the ones in the magazine. So go ahead, grab a Pineapple-orange Mimosa (page 130) and join us this summer.

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I was fortunate enough to go along with my two oldest sons on a school trip to Europe two Aprils ago. One of the most memorable meals we had was when we had lunch at Harrods.

We were each served one simple perfect sandwich consisting of gorgeous crusty bread, chicken, greens, mango/apple chutney and a thick slice of brie. Each sandwich came with a small handful of flavorful chips and a few dark olives.

Even though we had tried different foods in Amsterdam, Brussels, and Paris, the boys just could not believe that a “regular” sandwich could be so tasty. Even now if you mention that sandwich to either of them, they will get a dreamy look in their eyes and will sigh with content.

So it was with these Parisian Tuna Sandwiches.
The crusty bread complimented the flavors of spring greens, tuna soaked in olive oil, onions, artichoke hearts, radishes, summer tomatoes, and kalamata olives. We left out the hardboiled eggs because I knew they would just be picked out by everyone in the family.

A tiny bit of tasty heaven

A tiny bit of tasty heaven

And yes, even though it had those dreaded anchovies, the boys still tipped their heads back while eating this sandwich in ecstatic remembrance of a time when they first learned that food could be spectacular.

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The 2009 Fabulous Food Network Magazine Challenge – Recipe 20 – Philly Burger

The 2009 Fabulous Food Network Magazine Challenge
Recipe 20 – Philly Burger
Page 76
20 down 47 recipes to go

As a way to provide summertime entertainment (let’s face it in this economy, we’re not going on a vacation this year) and still provide the kids with a learning experience, we’ve decided to recreate each of the 67 recipes found in the June/July issue of Food Network magazine. I’m thinking of this as teaching the kids to eat outside of the box.

Food Network Magazine June/July Issue

Food Network Magazine June/July Issue

We’ll make the recipes taking notes on ease or difficulty. We’ll also comment on the taste and will take photos of each recipe to see if our final product looks anything remotely like the ones in the magazine. So go ahead, grab a Pineapple-orange Mimosa (page 130) and join us this summer.

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The Philly Burger as you might imagine involves peppers, a lot of peppers, and cheese.

This one doesn’t use those aromatic sautéed peppers with onions, oh no, this uses those huge tongue-like slices of roasted red peppers peppered (pun intended) with little round slices of green hot peppers and caramelized onion strips.

This is all placed on top of a provolone (otherwise known as stinky-man-feet cheese) smothered burger.

No one except Marc was looking forward to this burger.

Do we have to mom? I got from the youngest.

Even the older kids were reluctant to give this a try.
“Those roasted peppers kind of look like something that came from an alien autopsy” said one of my more opinionated teenagers who has clearly watched too much TV.

But in the spirit of this challenge, we forged ahead. The stinky-man-feet cheese was melted on the burgers (waste of good burgers I was thinking) and we started building our burgers like the one in the magazine.

And here’s the surprise.

Like the book Green Eggs and Ham we found out that we really enjoyed this recipe. It was tasty and the peppers gave it a freshness that worked well to eliminate the stinky-man-feet aroma. This burger definitely reminded us of the adage to not judge a book by its cover.

philly

Our very own Green Eggs and Ham

Honestly, this burger was so enjoyable that we all decided we would eat the Philly Burger in a boat and we would eat it with a goat and we would eat it here and there and we would eat it anywhere.

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