Food & Wine Magazine, June 2012

  • Rosalind Russell

    Rosalind Russell (page 25)

    from Food & Wine Magazine, June 2012 Food & Wine Magazine, June 2012

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: aquavit; sweet vermouth; Angostura bitters
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  • Spicy Korean grilled pork

    • L.Nightshade on July 10, 2012

      Start one day ahead! Pork slices marinate in a mix of black beans, garlic, ginger, gochujang, rice vinegar, soy sauce, toasted sesame oil, and light brown sugar, for 24 hours. Then they are grilled (we used a wood fire). Spectacular marinade! I'll definitely do this one again. And this marinade shouldn't be restricted to pork, I think it would be great on other meats or chicken.

  • Grilled kale with garlic, chiles and bacon

    • fprincess on May 18, 2012

      Intrigued by the idea of grilling greens, I tried this recipe with a bunch of rainbow chard that I got in my CSA. I used home-cured tesa/pancetta instead of bacon. The end result was pretty good with a nice smoky flavor, but this was not the best-conceived recipe. I thought it was a shame to dump the bacon fat and use vegetable oil instead, so I used the bacon fat with the greens before grilling them. The recipe instructs to "place a 10-inch springform ring (not the bottom) on the grill to contain the kale" - which is nonsense. Also it seems like a lot of fuss to 1) blanch the chard 2) drain and dry the chard 3) mix it with the oil/garlic/chiles and finally 3) grill the chard. I am not sure that the end result justified all this. Anyway, on the plus side this was tasty and creative. Picture here: http://forums.egullet.org/index.php/topic/5867-dinner/page__st__27810__p__1878037#entry1878037

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  • Published Jun 01 2012
  • Format Magazine
  • Page Count 120
  • Language English
  • Countries United States

Publishers Text

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