Cook's Country Magazine, Aug/Sep 2022

  • San Diego fish tacos (page 8)

    from Cook's Country Magazine, Aug/Sep 2022 Cook's Country Magazine, Aug/Sep 2022

    • Categories: Sandwiches & burgers; Sauces, general; Main course; American; Mexican
    • Ingredients: mayonnaise; sour cream; canned chipotle chiles in adobo sauce; arbol chiles; Tapatio hot sauce; beer; yellow mustard; soy sauce; Worcestershire sauce; Mexican oregano; cod fillets; red cabbage; green cabbage; corn tortillas; tomatoes; cilantro; avocados; red onions; distilled white vinegar
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Notes about Recipes in this book

  • San Diego fish tacos

    • skrochbillings on November 02, 2022

      Recipe is great! I used ancho chiles instead of Arbol. Awesome flavor in the sauce

  • Smoked bourbon pork tenderloin

    • Shewi128 on May 20, 2024

      Fantastic recipe! The pork had lots of smoky flavor and it stayed tender. The only issue is that pork tenderloin can be difficult to nail the exact temperature while grilling. We don't like it pink, but then sometimes it can be a little dry. My kids don't love meat, and neither do I, but I thought this version was great.

  • Diner-style patty melts

    • Rinshin on June 19, 2024

      As written, it is a confusing recipe even for those who has been cooking for some time and had to watch the video to see some of the missing parts. For example, need to lightly toast one side of bread for using the toasted sides inside to give some structure, use of waxed paper to form the flattened burger patties bigger than bread slices due to shrinkage , not needed to use oven if making only two sandwiches. I used no brown sugar to make sauce and for our taste that was perfect. I precooked the onion using another pan so my patties will not get cold while caramelizing onion pieces which took at least 30 min, and warmed it up right before topping the patties. I also used some ideas from Best patty melt ideas from Kenji Alt Lopez’s recipe esp using broken up pieces of cheese instead of using slices and his instructions on toasting the sandwiches in cast iron pan slowly using lower heat. With these changes, these were the best patty melt sandwiches we have ever tasted.

  • Charred cherry tomatoes with bell pepper and mozzarella

    • Shewi128 on April 24, 2023

      If you are looking for the best bruschetta topping, look no further. I love charred tomatoes and bell peppers, so I knew I had to make this when I saw it. My cherry tomatoes were fairly large, so they didn't split open as readily as I'd like, so I ended up smashing them. Also, the sliced bell pepper wasn't the type of cut I'd want for a toasted-bread topping--it was too large. But, the combo of flavors was amazing, and I'd totally make this again.

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  • Published Aug 01 2022
  • Format Magazine
  • Page Count 44
  • Language English
  • Countries United States
  • Publisher Americas Test Kitchen

Publishers Text

Cook's Country showcases "country cooking": simple, great-tasting homemade food--Sunday dinners, potluck suppers, backyard barbecues, and even kids' birthday parties. And you can be sure that Cook's Country's recipes will come out right the first time, and every time, you go in the kitchen. We've taken the obsessive recipe development techniques that we've polished through years at America's Test Kitchen (which involve testing and tweaking recipes as many as 100 times until we are certain that anyone who follows them will meet with success) and brought them to Cook's Country. Cook's Country's mission is to reclaim, revive, and restore classic American heirloom recipes.