Rachael’s BBQ Pulled Pork Tacos!
You shouldn’t need an enormous event like SXSW to have an excuse to make these spicy and succulent pulled pork tacos with chile barbecue sauce. Rach’s fans gobbled them up at her Feedback party and your family and friends will definitely do the same. The secret to keeping the pork fork-tender? Lager beer! It will taste and feel like it’s been cooking all day, but this dish only takes 3 hours from start to finish. Happy weekend!
This past weekend, Rachael headed down to South Beach for her annual Burger Bash at the South Beach Wine & Food Festival. We can only imagine what a delicious task it is to judge some of the country’s best burgers, and we were more than thrilled to see Rach tweeting about each delicious burger she sampled. This year, the chefs let their imaginations run wild, and came up with some of the most unique things between two buns. Rach flipped for Shake Shack‘s SmokeShack, which took first place in the Best of the Munchies award, as well as Blue Bell, PA’s Phil’s Tavern‘s burger with mashed potatoes right on top!
Other mentionable burgers? Rach thought Chicago’s Lillie’s Q‘s Pimento Cheese Burger with Koolaid Pickles “might take it,” and said NYC’s Commerce Restaurant‘s Patty Melt was a top contender. She made note of the only seafood entry this year, NYC’s Ed’s Chowder House‘s Skuna Bay Salmon Burger and Miami’s Pincho Factory‘s Toston Burger, in between two fried plantain buns explaining, “We are in Miami after all.”
With more than 20 burgers to sample and salivate over, the judges had their work cut out for them! We must admit, though, it would definitely be a job worth the mess!
The New York City Wine & Food festival features some of the top culinary events with marquee chefs, such as Burger Bash, Chicken Coupe, Tacos & Tequila and Grand Tasting. But if that’s not enough, there are also some serious late-night foodie happenings — just in case the 20 or 30 burgers we sampled at the Burger Bash wasn’t enough to satiate our hunger.
Such was the case at Rockin’ Dumplings And Rollin’ Sushi, the Asian food orgy hosted by Iron Chef Masaharu Morimoto Friday night at The Harvard Club. The event started at 11 p.m. and featured dim sum-like nibbles including the aforementioned dumplings and sushi.
Kim Wood and Ming Tsai
Morimoto, as the host and shepherd of this event, clearly takes pride in assembling his friends together for the evening. It was a who’s who of Asian cooking, including Ming Tsai (Blue Ginger), Lee Anne Wong (Food Crawl with Lee Anne Wong), Joe Ng (RedFarm), Leah Cohen (Pig & Khao), Koji Kagawa (SushiSamba) and Michael Schulson (Izakaya Modern Japanese Pub).
Some of the standout dishes included Yellowtail Tartar Roll (SushiSamba), Pork and Scallion Wontons (Blue Ginger), Kona Kampachi (Sea Grill), Shrimp Seaweed Roll (Graffiti & Mehtaphor), Szechuan Lamb Wontons (Lee Anne Wong) and Black Bass Ceviche with Yuzu (Garces Group).
Dessert was not an afterthought either, as chocolate king Jacques Torres prepared sweet concoctions, such as green tea chocolate-covered strawberries. Torres had been at Burger Bash earlier, but seemed to really enjoy himself — as did we all — at Rockin’ Dumplings And Rollin’ Sushi.
Written by Jacquelynn Powers
It was Burgerpalooza for the New York City Wine & Food Festival’s annual Blue Moon Burger Bash over the weekend, with thousands of people clamoring for designer buns. Celebrity chefs griddled their burgers with smoked cheeses and Nueske bacon for several hours at the event, hoping to take home the coveted People’s Choice Award of Best Burger.
To anyone who attended Burger Bash at Pier 92 on Friday night, it was no surprise that spiky-haired chef Guy Fieri would prevail. Not only was he serving up a decadent burger (loaded with applewood-smoked bacon, creamy four-cheese mac and cheese and garlic butter), but Fieri worked his stand all night. He posed for pictures, signed autographs and flirted with his fans—only if you dropped a chip into his voting bucket. It was a spectacle and certainly helped to elevate him to the winner’s circle.
The top prize, however, was not just allotted to Fieri. He tied with Josh Capon of Lure Fishbar and Burger & Barrel. Capon’s entry was more subdued than his competitors’. His burger featured caramelized onion and bacon jam, shaved pickles, American cheese and a secret sauce. Capon has won Burger Bash at NYCWFF several years running.
The judges, however, led by event hostess Rachael Ray, picked Le Rivage’s French Onion Soup Burger as their favorite, which paired the meat with stewed onions, béchamel and emmental cheese, served on a toasted Thomas English muffin.
The chefs cooked with Pat LaFrieda’s delicious beef for the burgers, all of which was washed down with copious amounts of Blue Moon beer, one of the night’s top sponsors. There were also giveaways from Delta Airlines, including free trips anywhere in the world.
For fans, it was an opportunity to sample burgers and meet their favorite chefs like Fieri, Ray, Bobby Flay, Katie Lee, Geoffrey Zakarian and Marc Murphy. While some of the chefs had bodyguards, they were still pretty accessible and posed for many pictures. It was a friendly environment with plenty of burgers and beer for all.
The most coveted item, however, was not a burger but the trucker-style hats Schnipper’s was giving out. By the end of the night, many of the well-heeled crowd of 3,000 festival-goers were sporting this iconic chapeau from Schnipper’s. Great marketing job guys!
Written by Jacquelynn D. Powers
You’ll be dying to make the hot new casserole recipes—from green chile chilaquiles to mu shu pork—in our exclusive October issue tear out booklet. But before you hit the kitchen, grab one (or all!) of these great bake-and-serve casserole platters for your table.
1. Go retro with a two-tone 1.5 quart family style dish. Corningware Etched Green, $21, target.com
2. Breakfast casseroles, like our booklet’s Hash Brown Bake with Eggs & Smoked Salmon, belong in the morning bird. Revol Happy Cuisine Poultry Dish, $70, bloomingdales.com
3. This heavy duty dish makes casseroles and doubles as a dutch oven for stocks, stews and chili. Calphalon Simply Cast Enamel, $100, wayfair.com
4. Serve up individual portions of our booklet’s Shrimp & Pasta Mini-Bakes in individual-sized (8-oz.) cocottes. Mini Cocotte in Red, $50, fab.com
5. Go classic with Rach’s easy-to-grip 4.25 quart Casseroval, available in 8 colors. Casseroval, $50, rachaelraystore.com
6. This pumpkin doesn’t turn into a carriage—it turns into a delish casserole! Add the single-portion dish to your table for some seasonal fun. Petite Pumpkin Cocotte, $30, lecreuset.com
7. Fill up the crowd with these traditional minis. Available in green, blue, red, orange and white. Omniware 5 oz. Cocottes, $35 for 4 piece set, macys.com
8. Make them quack up with this woodsie serving piece. Also available with a rabbit or chicken top. Apilco Duck Casserole Dish, $120, williams-sonoma.com
9. You’ll be surprised how fast the food disappears from these 12″x8.5″ dishes, buy two to make seconds! Italian Onda Bakers, $30, surlatable.com
Still hungry for more casseroles? Try these recipes:
Categories: Every Day Scoop, Food, Home, Rachael Ray | Tags: Casserole, Casserole Dishes, Casseroles, Dishes, Every Day Scoop, Every Day with Rachael Ray, Hot Dishes, Plates, Rachael Ray, Serving Dishes
When done right, pizza dough is crispy and crunchy and delicious. The secret? A long, slow rise. Follow our step-by-step lead for the best-ever 6-ingredient pizza dough!
Learn how to mix, pour, turn, oil, punch, shape, rest and finally roll out the best-ever pizza dough.
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The coolest cooking competition is coming to a city near you! Every Day with Rachael Ray is the national sponsor for the Vendy Awards, which is making stops nationwide to name the best local food-truck and street-cart cooks. Join us in NYC this Saturday September 7th, to hang out with our editor-in-chief, Lauren Purcell, who will be judging. (Hard job, right?!) For a chance to score two VIP tickets, email us at RachaelRayMag@gmail.com. Can’t make it to the event? Follow along on our Twitter and Instagram using #Vendys the day of to see what we’re judging, eating and drinking!
Here’s our Editor-in-Chief, Lauren Purcell, holding down the fort as a judge at the Philadelphia event in June. Lauren will have a brand new award category to weigh in for this Saturday. For the first time this year, all attending vendors will be vying for Tide’s “Messy Yet Tasty” category, which will be awarded to the truck with the most mouthwatering messy fare.
Vendor’s fare at the Philly event. Check out who won the NYC 2012 event!
Now, this is what we call some eager eaters. Email us at RachaelRayMag@gmail.com for a chance to attend the NYC event this Saturday in Brooklyn.
Learn more about the Vendy Awards here.
There’s no such thing as an easier or more satisfying snack than trial mix. Which is why we’re so excited to celebrate our favorite on-the-go goodie for National Trail Mix Day by sharing our most popular mixes.
Get more snack recipes!
Have ya’ll been watching America’s Got Talent? Judge Howie Mandel has seen it all this season, from magicians to ice skaters to even comedians like himself! But Rachael talked to him back when he was still hosting Deal or No Deal and got the scoop on his love of takeout and the reason behind his scarcely stocked fridge.
Rachael Ray: Hey, Howie. I hear we’re going to see you on Deal or No Deal five nights a week. That’s great! If you were at home watching the show from your couch, what would you be eating for dinner?
Howie Mandel: Anything that was ordered in. I don’t know if you noticed, but there’s no food in my fridge.
RR: Yeah, it looks like you’re on a liquid diet. Who is the cook in the house? You, your wife, your kids?
HM: Neither my wife, Terry, nor I cook. Actually, as a way to discipline the kids, she threatens to prepare dinner — that’s how bad her cooking is.
RR: Well, I guess you weren’t lured by your wife’s cooking skills when you were dating!
HM: Nope. She made toast once and burned it, but I’m OK with that. I’m not a home-cooking kind of guy. I’ve lived in this house for eight years, and the price sticker is still stuck inside the oven. We call ourselves a green family because we don’t waste energy turning on the stove.
RR: That’s a good way to look at it! And you’re not interested in learning how to cook?
HM: I love your food and think that cooking is definitely a true talent, but it’s not one that I care to partake in. I prefer restaurants. We eat out at least five nights a week with our three kids.
RR: Well, at least you spend quality time together that way.
HM: I think eating together is probably the most important part of raising a family because you have good conversations over good food. It’s just that, in my case, there’s usually a waitress with us, too!
RR: So, I see a lot of soy milk and rice milk in your fridge. Is someone in your family lactose intolerant?
HM: They’re for our morning cereal. My wife is kind of a health nut, so we don’t eat or drink dairy. I realize how weird that sounds. First I tell you that we only eat out, and then I say my wife’s a health nut, but it’s true.
RR: So, Howie, if you could invite anyone, living or dead, over for a dinner party — or a takeout dinner party — who would you invite?
HM: Oh, definitely somebody living. Because dead people just aren’t as much fun around the dinner table!
Explore more of Rachael’s behind-the-scenes moments here.