Tuesday, June 10, 2008

Grilling up for Dad's Day

If you've been watching The Next Food Network Star, then you've met Kevin Roberts, who debuted June 1 as one of 10 finalists (selected from a field of 4,000) . The Next Food Network Star continues to air on Sundays at 9 p.m. for nine episodes.

One of Roberts’ trademarks is his love of hot sauce. He puts Frank’s RedHot on everything, especially when grilling. Here are some tips and recipes sure to spice-up any summertime bash adapted from his cookbooks, “Munchies” and “Kissing in the Kitchen,” and the menu at his popular San Diego-based restaurant, East Village Tavern and Bowl.

Roberts recommends a few tips when preparing for outdoor grilling:
  • Food should be ready early so people don’t have to wait for it to come off the grill.
  • Serve a crowd pleaser. Chicken wings are the No. 1 1appetizer on restaurant menus.
  • Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.
  • Use recyclable goods to reduce cleanup without harming the environment.
  • Remember, safety first! If you are using an outdoor grill, keep children away from it and always keep a bucket of water handy.
“Whether you’re grilling for a family reunion or planning a dinner for two, adding that delicious Buffalo flavor helps make any grilling recipe a success,” explains Roberts. “I use Frank’s on everything. That spicy, tangy, buttery flavor you get at restaurants is easily duplicated at home with Frank’s RedHot and goes great with anything you can put on your grill; burgers, chicken, ribs and even corn on the cob!”

Try these simple recipes at your next barbecue bash to make your barbecue Buffalo.

Prep Time:10 min. Cook Time:20 min.

2 1/2-lbs. chicken wing pieces
¾ cup FRANK'S Buffalo Wing Sauce

BAKE wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 min. until crispy, turning once.
TOSS wings in Buffalo Wing Sauce to coat.

Makes-6 to 8 servings

Tip: You may substitute 1/2 cup FRANK'S RedHot Sauce mixed with 1/3 cup melted butter for the Buffalo Wing Sauce.

Alternate Cooking Directions: Deep-fry at 375°F for 10 min.
Broil 6-inches from heat 15 to 20 min., turning once.
Grill over medium heat 20 to 25 min., turning often.

Prep Time: 5 min. Cook Time: 15 min. Marinate Time: 1 hour

4 (1 inch thick) bone-in or boneless loin steaks
2/3 cup FRANK'S Cayenne Pepper Sauce or Buffalo Wing Sauce

MARINATE steaks in Frank's RedHot Sauce in deep dish. Cover and refrigerate 1 to 3 hours. Drain and season as desired.
GRILL steaks over high direct heat, about 15 min. for medium-rare, turning once.
LET steaks rest 10 min. before slicing. Splash on more Frank's RedHot Sauce to taste.

Makes 4 servings
Tip: Substitute other tender steaks such as boneless sirloin, flank or flat iron steak.

Assemble the quesadillas ahead of time, then grill 'over drinks' just before serving.
Prep Time: 5 minutes Cook Time: 5 minutes

2 cups finely diced cooked chicken
1/2 cup Frank's Buffalo Wing Sauce
2 cups shredded Monterey Jack cheese
8 (8 inch) flour tortillas
Blue cheese salad dressing

Toss chicken with Buffalo Wing Sauce in bowl.
Layer chicken mixture and cheese on 4 tortillas, dividing evenly. Top each with second tortilla.
Cook about 3 to 5 minutes on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve. Serve with blue cheese salad dressing and additional Buffalo Wing Sauce.

Makes 4 servings
Tip: You may substitute 1/3 cup FRANK'S Cayenne Pepper Sauce mixed with 3 Tbsp. melted butter.