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Video: Best beers to pair with burgers, fish, more

TODAY recipes
updated 7/2/2013 7:18:35 PM ET 2013-07-02T23:18:35

Recipe: Chargrilled half chicken, roasted tomato-corn and black bean succotash

  • For the succotash:
  • 1 cup cooked black beans
  • 2 ears sweet corn, roasted and removed from the cob
  • 1/2 red onion, diced
  • 2 tomatoes, roasted and diced
  • 2 green peppers, diced
  • 1 tablespoon rice vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • For the chicken:
  • 1 whole chicken (4-6 pounds), cut in half
  • 4 cups water
  • 1 tablespoon salt
  • 1/2 tablespoon granulated garlic
  • 1 teaspoon black pepper
  • Oil (to season)
  • Salt (to season)
  • Pepper (to season)

To make the succotash:
1. Preheat oven to 400 degrees F and arrange the ears corn in single layer on baking sheet. Roast for 10 minutes, or until caramelized and beginning to brown but not harden. Remove and let cool. Repeat the same procedure for the tomatoes, let cool, and remove the core and dice.

2. Drain and rinse 1 can of cooked black beans.

3. Sauté red onion and bell pepper in olive oil for 10 minutes or until soft.

4. Add corn and black beans to onion mixture; cook on medium for 5 minutes.

5. Add vinegar and remove from heat. Stir in lime juice, cilantro, salt and seasoning.

To prepare and grill the chicken:
1. Brine chicken by placing the chicken, water, salt, garlic and pepper in a non-metal bowl in the fridge for 2-6 hours.

2. Drain chicken and rinse under cold water. Let stand for 30 minutes at room temperature. Preheat gas grill on high (or prepare charcoal grill).

3. Liberally coat chicken halves with oil. Lightly season with salt, pepper.

4. Place chicken skin-side-up on pre-heated grill grate and close the grill lid. Reduce grill temperature between low and medium-low. Grill for 50-70 minutes or until internal temperature at the densest point is 180 degrees. Grill chicken skin-side-down for the last 5 minutes for grill marks on the outside.

Serving Size

Serves 2.

Recipe: Grilled bison burger, smoked gouda, pickle, dijon, brioche roll

  • For the pickle relish:
  • 1 cup sliced dill pickles
  • 1 shallot, peeled and sliced
  • 2 tablespoons chopped parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • For the burgers:
  • 2 pounds ground bison (portioned into 8-ounce patties)
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 4 tablespoons smooth dijon mustard
  • 8 slices smoked gouda
  • 4 brioche hamburger buns

To prepare the pickle relish:
In a mixing bowl place all of the ingredients and mix. Season to taste.

To make the burgers:
Portion and patty the ground bison into 8-ounce patties. Season with salt and pepper. Place on the chargrill or charcoal grill and grill for 3 minutes then "quarter turn" and let cook an additional 3 minutes. Flip the patties over and repeat. Cook until internal temperature reaches 130 degrees or higher depending on preference.

To assemble:
Place 2 slices of smoked gouda on each patty and let melt. Once the cheese melts, place 2 tablespoons of relish on top of the burgers. Place the patty on a brioche bun that has been dressed with the smooth dijon. Can be garnished with fresh butter lettuce.

Serving Size

Serves 4.

Recipe: Chargrilled flounder, watermelon, tomato and red onion salad

  • For the salad:
  • 5 cups 1/2-inch seeded watermelon cubes
  • 1 1/2 pounds ripe tomatoes cut into 1/2-inch cubes
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 small red onion, quartered and thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Cracked black pepper to taste
  • For the flounder:
  • 2 pounds fresh flounder, skinless and portioned into 8-ounce portions
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • Blended olive oil to coat
  • 4 tablespoons extra virgin olive oil for garnish

To make the salad:
1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.

2. Stir in onion, vinegar and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

To prepare the flounder:
Season and rub the flounder filet with olive oil. Place on pre-heated chargrill and grill for 3 minutes on one side. Carefully turn the filet over and grill on the other side approximately 5 minutes. Remove from the grill and let stand 3-5 minutes.

To plate:
Place an equal amount of salad in the center of 4 plates or bowls. Place the fish over top and drizzle with a tablespoon of extra virgin olive oil.

Serving Size

Serves 4.

Recipe: Spicy chilled shrimp and soba noodle salad with bell pepper, red onion, carrot, Thai basil, sweet soy, peanut

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 1/2 -inch piece fresh ginger, peeled and coarsely chopped
  • 1 large garlic clove
  • 8 ounces dried buckwheat soba noodles
  • 3 cups julienned red bell peppers
  • 2 large carrots, julienned on a mandolin
  • 1 cup finely chopped Thai basil
  • 2 teaspoons olive oil
  • 1 1/2 pounds large shrimp, peeled and deveined

Combine the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger and garlic in a blender and pulse until smooth.

Boil the soba noodles according to the package directions. While the noodles are boiling, heat the olive oil in a large frying pan or wok set over medium-high heat. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 4 minutes. Transfer to a plate.

Drain the noodles and put them into a large serving bowl. Add the red peppers, carrots, Thai basil and dressing, and toss to combine.

To serve, divide the dressed noodles among four serving bowls and then top each portion with shrimp.

Serving Size

Serves 4.

Recipe: Fresh raspberry, orange parfait and shaved dark chocolate

  • 2 cups plain yogurt
  • 3 tablespoons orange marmalade
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 2 tablespoons fresh orange juice
  • 2 teaspoons orange zest
  • 2 cups fresh raspberries
  • 8 tablespoons shaved dark chocolate

Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve. Let drain over a bowl for at least 1 hour or up to overnight in the refrigerator.

Discard the accumulated liquid on the bottom of the bowl. Add the drained yogurt to the bowl and stir in the marmalade.

In a separate bowl, whip the cream with a beater until it begins to thicken. Add the vanilla and sugar and continue to whip until soft peaks just begin to form. Stir half of the cream into the orange juice and orange zest and mix gently. Add the other half of the cream to the bowl with the yogurt mixture.

Layer the yogurt and raspberries in 4 parfait glasses or wine glasses, and top with a sprinkle of shaved chocolate. Chill before serving.

Serving Size

Serves 4.

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