Food

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Watching Jason Hutchison at work with his Weber grill is like watching a painter or a sculptor at his or her craft.

I realize that what I have long considered grilling is a shadow of the real thing. I come from the early days of the Hibachi grill — just add charcoal and fire away. Indirect cooking? Not likely. Smoking? Only my family members.

Hutchison’s technique is informed by years of practice. Some foods are cooked with direct-over-charcoal, some smoked long and slow for hours on end. Indirect grilling — pushing coals to one side and placing food on the other, is often used to finish after a quick sear over direct heat.


A few outdoor favorites

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For Jason Hutchison, grilled food sessions — aka meals — include appetizers, vegetable sides and at least two main-course proteins. The following are recipes from a recent Saturday afternoon menu. While we do not usually endorse specific brands, those mentioned below are chef-recommended.

The grilling gourmet

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For many people, outdoor grilling is a cool way to cook dinner on a hot summer night. For others it is an elevated art form, a way of life, a love story.

To hear those in the know speak of grilling out is to hear the pursuit for perfection.

An entertaining summer feast

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What does a well-traveled, full-on foodie like to cook in his spare time? For James Schend at this time of year, it’s all about the grill.

“I grill everything — once I even did smoked chocolate chip cookies,” Schend said.

At home with Taste of Home’s James Schend

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James Schend’s life in the food industry has been a moving experience.

Traveling from his hometown of Kenosha, around the country and back again, Schend spent 18 years amassing culinary skills and food knowledge. Today, in his role as food editor of Taste of Home magazine, Schend brings a lot to the table.

10 fresh ways to use blueberries

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There are muffins, of course. And pancakes. And the obligatory fruit salad. But then what? After all the usual suspects, how do you handle a seasonal abundance of blueberries?

As long as you’re willing to consider a few fresh approaches, it’s actually easy and delicious to press them into service. Start by ditching the idea that they only work in sweets. The juicy, slightly acidic berries work wonders with meat. In fact, the Native Americans used blueberries to season dried meats.

Mixing it up

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Cocktail connoisseurs are falling for craft beers in a new way — as a mixer.

Bars around the country are tapping into the trend of mixing artisanal brews with hard liquor to create new, refreshing cocktails. Can’t see how it works? How about a bold stout blended with white chocolate liqueur? Or maybe a mojito made with blonde ale and rum?

Over-the-top flavor

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July Fourth is a wonderfully over-the-top holiday. Which is why it would be a shame to offer up just basic grilled burgers at your cookout.

To create a burger equal to the holiday, we started with a burger already pushing the envelope — the juicy Lucy burger! These not-so-ordinary cheeseburgers tuck the cheese into the inside of the burger. That’s a fine start for our recipe, but not quite over-the-top enough.

Easy as 3-1-1-1

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Homemade lemonade is an essential taste of summer. But concentrates and powders simply won’t suffice.

Luckily, great homemade lemonade is as easy as remembering a few numbers — 3-1-1-1. Three cups of cold water, 1 cup of lemon juice, 1 cup of sugar and 1 more cup of water to make the sugar syrup.

Recipe Search

This is a list of recipes that have appeared in the Kenosha News since Jan. 1, 2010. You can search by ingredients, by type of dish, time to prepare or number of people the dish serves.

Breakfast
Lunch
Appetizer
Dinner
Dessert
Beverage




Recipes Found: