Is there anything that screams “summer” more than grilled corn? We don’t think so! In recipe from Bobby Flay’s Barbecue Addiction (Clarkson Potter, April 2013), Bobby takes grilled corn and turns it up a notch. The sweet, slightly piquant piquillo pepper, sold roasted and jarred, tastes much like a roasted red pepper but more intensely so, as well as having a slight smoky edge. Its flavor is a great match for simply grilled corn, sweet enhancing sweet and yet not so much so that the tang is lost. This garlicky butter will have you licking your fingertips; it’s addictively good. And don’t forget to check out Bobby Flay’s Top 10 Barbecue Tips to make sure your meal is a success!

Grilled Corn with Piquillo Pepper Butter
Recipe from Bobby Flay’s Barbecue Addiction
Serves 4 to 6

½ pound (2 sticks) unsalted butter, slightly softened
4 jarred piquillo peppers, patted dry and chopped
4 garlic cloves, chopped
2 teaspoons chopped fresh thyme
1 teaspoon mild Spanish paprika
Kosher salt
¼ teaspoon freshly ground black pepper
12 ears of corn

1 Combine the butter, piquillo peppers, garlic, thyme, paprika, 1 teaspoon salt, and the pepper in a food processor and process until smooth. Scrape the butter into a bowl, cover, and refrigerate for at least 1 hour and up to 24 hours. Let soften slightly before using.

2 Heat your grill to high for direct grilling.

3 Pull the outer husks down each ear of corn to the base. Strip away the silk from each ear of corn. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon salt for 10 minutes.

4 Remove the corn from the water and shake off the excess. Put the corn on the grill, close the cover, and grill, turning every 5 minutes, for 15 to 20 minutes, or until the kernels are tender when pierced with a paring knife.

5 Peel back the husks and serve the corn hot, slathered with the piquillo butter.

Here at the Recipe Club, we really love our Dads. And our Dads always love the food we make for them! This year for Father’s Day, we created three Mantastic Menus to give you great ideas for delicious meals to celebrate your father, husband, son, or any great guy in your life. Mantastic Menu #3 is Southern-themed, with recipes for a Local Sazerac cocktail, the classic Cajun dish Chicken Sauce Piquant, and of course a summery Southern dessert — Strawberry Icebox Pie.

Father’s Day Menu #3:
Local Sazerac recipe from A Taste for Absinthe (Clarkson Potter, 2011) by R. Winston Guthrie and James F. Thompson
Chicken Sauce Piquant recipe from Real Cajun (Clarkson Potter, 2009) by Donald Link
Strawberry Icebox Pie (recipe follows) from Martha Stewart’s New Pies and Tarts (Clarkson Potter, 2011) by Martha Stewart

Strawberries are America’s favorite summer fruit, hands down, and the perfect way to top off a meal celebrating Dad for Father’s Day. In this recipe from Martha Stewart’s New Pies and Tarts (Clarkson Potter, 2011), a graham-cracker crust holds a luscious strawberry filling topped with swells of sweetened whipped cream. To make the filling sliceable, some of the berries are briefly cooked with a small amount of cornstarch (and cranberry juice, to enhance the color); the rest are stirred in off heat. The result is a pie with a fresh, true strawberry flavor—and all the crumbly, creamy qualities of the best icebox desserts.

Strawberry Icebox Pie
Recipe from Martha Stewart’s New Pies and Tarts
Makes one 9-inch pie

¾ cup plus 2 tablespoons sugar
½ cup unsweetened cranberry juice
2 quarts fresh strawberries, hulled and thinly sliced (reserve a few whole berries for garnish)
¼ cup cornstarch
¼ teaspoon salt
Graham Cracker Crust (recipe follows)
½ cup heavy cream

1. In a medium saucepan over medium-high heat, combine ¾ cup sugar, the cranberry juice, 2 cups strawberries, the cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute.
Remove from heat and let cool slightly. Stir in remaining sliced strawberries.
Pour into baked, cooled crust. Refrigerate until set, 4 hours or, covered with plastic, up to 1 day.

2. In a large chilled bowl, beat cream until soft peaks form. Sprinkle remaining 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1½-inch border around edge. Garnish with reserved whole berries.

Graham Cracker Crust
Makes one 9-inch crust

12 graham cracker sheets (6 ounces), broken into pieces, or 1½ cups graham cracker crumbs
6 tablespoons butter, melted and cooled, plus more for pie plate
3 tablespoons sugar
Pinch of salt

Preheat oven to 375°F. Lightly butter a 9-inch pie plate. In a food processor, pulse graham crackers until finely ground. In a bowl, combine crumbs, butter, sugar, and salt. Press mixture firmly and evenly into bottom and up sides of pie plate. Bake until lightly browned, about 12 minutes. Let cool completely on a wire rack. (Crust can be stored up to 1 day, loosely covered with foil, at room temperature.)

We know dads love burgers, but what about a Oaxaca burger with Manchego, Avocado and Pickled Habanero Onions? Paired with a classic potato salad and a salted caramel brownie, this menu delivers traditional Father’s Day staples that sure won’t disappoint.

Father’s Day menu, #2:
Salted Caramel Brownies from Barefoot Contessa Foolproof by Ina Garten (below)
Oaxaca Burgers from Bobby Flay’s Barbecue Addiction
Classic Potato Salad from Martha’s American Food by Martha Stewart

Salted Caramel Brownies Recipe
Excerpted from Barefoot Contessa Foolproof by Ina Garten
Makes 12 large brownies

½ pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1½ tablespoons instant coffee granules, such as Nescafé
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
½ cup plus 2 tablespoons all-purpose flour, divided
1½ teaspoons baking powder
½ teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran’s
2 to 3 teaspoons flaked sea salt, such as Maldon

Preheat the oven to 350 degrees. Butter and flour a 9 x 12 x 1½—inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note).

In a medium bowl, sift together ½ cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.

Note: You’ll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added. Fran’s can be ordered at franschocolates.com.

Note: It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

Father’s Day menu #1:
Ginger Ale from True Brews by Emma Christensen (below)
Mexican Shrimp Cocktail from The Hot Sauce Cookbook by Robb Walsh
Old-Fashioned Peach Pie from The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto

Kick off Father’s Day with a toast to dad! This homemade Ginger Ale from Emma Christensen’s True Brews is sure to impress. It’s bright, clean, and refreshing. It’s easiest to bottle this recipe in a 2-liter plastic bottle.  With the twist of the cap, you’ll be able to tell when it’s carbonated enough. Serve in a tall glass over ice or in chilled glass bottles.

Ginger Ale
from True Brews by Emma Christensen (Ten Speed Press, 2013)

Makes about 8 cups 
(enough to fill a 2-liter plastic soda bottle)
2-inch piece fresh gingerroot
1 cup water, plus more to fill the bottles
9 tablespoons / 4 ounces white granulated sugar, plus more if needed
¹⁄₈ teaspoon salt
5 tablespoons freshly squeezed lemon juice (from 2 to 3 lemons), plus more if needed
¹⁄₈ teaspoon dry champagne yeast
Peel and finely grate the ginger (I use a Microplane). You should have about 2 tablespoons of grated gingerroot.

Bring the water to a boil in a small saucepan on the stove top or in the microwave. Remove from the heat. Add the sugar and salt and stir to dissolve. Add the ginger and let stand until cool. Stir in the lemon juice.

Pour the ginger water into a clean 2-liter bottle using a funnel. Do not strain out the ginger. Top off the bottle with water, leaving at least 1 inch of headspace. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.

Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours, depending on the temperature of the room. Check the bottle periodically; when it feels rock solid with very little give, it’s ready.

Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups. Pour the soda through a small fine-mesh strainer to catch the ginger as you pour.

If you’re constantly looking for a quick-to-prepare, crowd-pleasing dish to feed your family for dinner, The Casserole Queens come to the rescue! This black bean enchilada casserole is packed with filling black beans, gooey cheese, and baked tortillas. It’s ready in about 45 minutes, super easy to prepare, and quite budget friendly, too.

Black Bean Enchilada Casserole Recipe
Excerpted from The Casserole Queens Cookbook
Makes 6 to 8 servings

Cooking spay
10 6-inch corn tortillas
2 (14 1/2-ounce) can diced tomatoes
11/2 cups chopped green onions, green parts only
1 cup chopped onion
1 cup store-bought or homemade salsa
1 teaspoon ground cumin
2 (11-ounce) cans black bean soup
1 (15-ounce) can black beans, rinsed and drained
10 ounces reduced-fat Cheddar cheese, shredded (2 1/2 cups)

1. Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.

2. Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.

3. In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.

4. Stir in the soup and black beans, and cook 5 minutes or until heated through.

5. Spread one-third of the bean mixture over the bottom of the prepared casserole dish. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese. Add another third of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese. Finish the layers with the last third of the bean mixture and remaining 1/2 cup cheese.

6. Bake the casserole for 25 to 30 minutes or until heated through, and serve hot.

If you find yourself short on time, feel free to buy baked tortilla shells from the grocery store instead of toasting them yourself.

Below, check out recipes from the Casserole Queens’ upcoming cookbook, The Casserole Queens Make-a-Meal Cookbook, on sale this August!

Today is National Doughnut Day, and we thought there would be no better way to celebrate than with a sneak preview recipe from the upcoming doughnut cookbook from Colicchio & Sons’ pastry chef Stephen Collucci: Glazed, Filled, Sugared & Dipped (Clarkson Potter, August 27, 2013). Peach Fritters are the perfect summertime treat, but beware: they’re very addictive! Don’t miss the excerpt at the bottom of the post for more recipes from Glazed, Filled, Sugared & Dipped.

Peach Fritters
Recipe from Glazed, Filled, Sugared & Dipped
Makes about 16 fritters

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon grated nutmeg
1 teaspoon salt
2 large eggs
1⁄3 cup whole milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted and cooled
1 1/4 cups peeled and diced peaches
Vegetable oil for frying
Fitter Sugar (recipe follows)

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, baking powder, nutmeg, and salt. Add the eggs and milk and mix well. Add the vanilla and butter, and mix until combined into a loose batter. Fold in the diced peaches by hand. Cover the batter and put it in the refrigerator to cool and rest for at least 20 minutes, and up to 1 day.

2. Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare a baking sheet by lining it with paper towels.

3. Using a 3/4-ounce (1 1/4 inches in diameter) ice cream scoop, drop balls of batter into the oil, taking care not to crowd the pot. (Note: dipping your ice cream scoop or spoon into the fryer oil from time to time helps ensure that the dough will pop neatly and easily into the fryer.) Fry for 2 to 3 minutes, until golden brown all over. The balls tend to bob in the oil and rotate on their own, but it doesn’t hurt to nudge here and there so that they cook evenly on all sides. Drain on the papertowel-lined baking sheet.

4. Toss the hot fritters in fritter sugar, and serve them immediately.

Fritter Sugar
Makes 1 cup

1 cup sugar
1/4 teaspoon salt

1. Whisk together the sugar and salt. Use immediately, or store in an airtight container for up to 2 weeks.

Check out more great doughnut recipes:

This recipe from Donna Egan’s Ice Cream Sandwiches is the perfect summer treat. Ginger provides a warm backdrop to the tangy ice cream, giving this childhood favorite a sophisticated twist.

GINGER LEMON GEMS
Makes 12 small sandwiches
from Ice Cream Sandwiches by Donna Egan (Ten Speed Press, 2013)

Soft Ginger Cookie dough (see below)
Lemon Ice Cream  (see below)
1. Follow the recipe for the cookies and drop 24 balls of the mixture onto the cookie sheet from a spring-action melon baller (or arrange heaped teaspoons). Reduce the baking time to 4 to 6 minutes, then cool as directed.
2. Once the cookies have completely cooled, match up similar sizes to make pairs. Spoon some of the ice cream onto the flat side of 1 cookie and gently place the second cookie, flat side down, on top, pressing only enough to adhere to the ice cream. Repeat with the remaining cookies.
3. Place the sandwiches—without stacking—in an airtight plastic container and freeze for at least 1 hour. Take out of the freezer immediately before serving.

LEMON ICE CREAM
Makes about 1½ pints (700 ml)

1½ cups (360 ml) whipping cream
½ cup plus 1 tablespoon granulated white sugar (115 g)
¼ cup (60 ml) fresh lemon juice (about 1½ to 2 lemons)
5 teaspoons finely grated lemon zest (about 2 lemons)

1. Put the cream, sugar, lemon juice, and zest in a medium (but deep) bowl. Using an electric mixer with the beaters or paddle, beat until completely combined and slightly thickened. Be sure to scrape any zest off the beaters and stir it back into the cream mixture with a spoon or spatula before freezing.
2. Pour into an airtight plastic storage container. Allow at least ½ inch (1 cm) of empty space at the top of the container, as the mixture will expand as it freezes. Freeze for at least 2 hours.

SOFT GINGER COOKIES
Makes 16 cookies

6 tablespoons (90 g) butter, at room temperature
1 cup (200 g) granulated white sugar
1 extra-large egg
¼ cup (60 ml) light molasses
2 cups (280 g) all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1½ teaspoons ground ginger
1¼ teaspoons ground cinnamon

1. In a large bowl, use an electric mixer with the beaters or paddle to cream the butter and 2⁄3 cup (135 g) of the sugar until well combined. Beat in the egg and molasses until well combined.
2. In a separate bowl, stir together the flour, baking soda, salt, ginger, and cinna¬mon. Add the flour mixture to the butter mixture and beat until combined. Refrigerate the dough for 2 hours.
3. Preheat the oven to 350°F (180°C). Roll the dough into balls about 1½ inches (4 cm) in diameter. Put the remaining 1⁄3 cup (65 g) of sugar in a shallow bowl. Roll the balls in the sugar and arrange about 2 inches (5 cm) apart on ungreased cookie sheets. Use the bottom of a glass to flatten each cookie to about 3¼ inches (8 cm) in diameter. If the cookies begin to stick to the glass, lightly coat the glass in flour or confectioners’ sugar.
4. Bake for 7 to 8 minutes, until the cookies are puffed and the tops are cracked. Remove immediately to a cooling rack, allowing space between the cookies; they will flatten as they cool. Once cool, use as required or store in an airtight container.

To see another recipe and order your copy of Ice Cream Sandwiches today, check out our excerpt on Scribd:

Ice Cream Sandwiches by Donna Egan Recipes by TheRecipeClub

In True Brews, Emma Christensen shows just how simple making your own beverages can be.  All you need is a little bit of knowledge, a long spoon, a bucket, and a soup pot. Tiny apartment kitchen owners, rejoice! You can make everything in this book at home; no giant barrels required.

This soda is not only delicious and refreshing, but it’s so easy to make. The flavors of this soda completely surpass what you can buy in a can.

Watermelon-Mint Soda
from True Brews by Emma Christensen (Ten Speed Press, 2013)
Makes about 8 cups 
(enough to fill a 2-liter plastic soda bottle)

4 pounds seeded and cubed watermelon 
(11 to 12 cups, from a 6-pound watermelon)
1⁄2 cup packed fresh mint leaves
1⁄2 cup freshly squeezed lime juice (from about 
4 limes), plus more if needed
1 cup water, plus more to fill the bottles
9 tablespoons / 4 ounces white granulated sugar, plus more if needed
Pinch of salt
1⁄8 teaspoon dry champagne yeast

1. Combine the watermelon, mint leaves, and lime juice in a large bowl.

2. Bring the water to a boil in a small saucepan on the stove top or in the microwave. Remove from the heat. Add the sugar and salt, stir to dissolve, and pour over the watermelon. Let this stand for 10 minutes to macerate the fruit.

3. Working in batches, puree the watermelon and mint with their liquid in a food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer.
Pour the juice into a clean 2-liter bottle using a funnel. Top off the bottle with water, leaving at least 1 inch of headspace. Give it a taste and add more lime juice or sugar, if desired. The extra sugar will dissolve on its own.
Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours, depending on the temperature of the room. Check the bottle periodically; when it feels rock solid with very little give, it’s ready.

4. Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.

To see more recipes from True Brews, check out our Scribd excerpt, below:

Recipes from True Brews by Emma Christensen by TheRecipeClub

Here is a sneak peek of a recipe from Marcy, Nikiko, and David Mas Masumoto’s new cookbook, The Perfect Peach, on sale on June 11th! This Peach Bruschetta is the perfect appetizer for your first party of the summer.The sweet peaches compliment the peppery arugula and warm, crusty bread.

Peach Bruschetta
from The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto (Ten Speed Press, June 2013)
serves 4 to 6

arugula pesto
1 clove garlic
1/4 cup walnuts
1/4 cup extra-virgin olive oil
1-1/2 cups arugula
Salt and freshly ground pepper

bruschetta:
1 tablespoon olive oil, plus more for 
brushing the bread
1 red onion, thinly sliced
1 teaspoon minced fresh rosemary
1 baguette, sliced 3/8 inch thick
1 to 2 cloves garlic, smashed
2 soft small peaches, peeled, halved, 
pitted, and cut into wedges 1/4 inch 
thick
Shaved Parmesan cheese, for garnish
Coarse salt

To make the pesto, combine the garlic and walnuts in a small food processor and pulse until finely chopped. Add the oil and arugula and continue to pulse until the mixture is evenly moist and spreadable. Season to taste with salt and pepper.

To make the bruschetta, heat the oil in large skillet over medium heat. Add the onion and rosemary. Cook for 20 minutes, stirring often, until the onion is soft. Set aside.
Meanwhile, prepare a medium-hot fire in a gas or charcoal grill. When the fire is ready, paint each bread slice on both sides with oil. Arrange the bread on the grill rack and toast, turning once, for about 2 minutes on each side, until golden brown. (If you do not have a grill, toast the bread on both sides in a preheated broiler until golden brown.)
When the bread slices are ready, let them cool enough to handle, then rub the smashed garlic cloves on both sides of each slice. Spread about 1 teaspoon of the pesto on one side of each bread slice. (You will need only 1/2 cup pesto; cover and store any remaining pesto in the refrigerator for another use.) Top each slice with some of the caramelized onion, 1 or 2 peach slices, a little Parmesan, and a sprinkle of salt. Serve warm or at room temperature.

To view more recipes and pre-order your copy, check out our Scribd excerpt, below.

Recipes from The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto, by TheRecipeClub

We love that this tabbouleh from The French Market Cookbook uses couscous instead of bulgur wheat – it’s so easy and super quick! This is a great lunch to pack for work (or even a picnic) and serves as a great meatless side or main dish for dinner. The sesame dressing is a total crowd pleaser!

Eggplant and Fresh Herb Tabbouleh
Taboulé d’ aubergine aux herbes fraîches
From The French Market Cookbook by Clotilde Dusoulier
Serves 8

I have a great fondness for the North African style of making tabbouleh, which calls for couscous rather than the Middle Eastern bulgur wheat, and uses a greater proportion of grain to herb for a more filling salad. The classic taboulé revolves around tomatoes, cucumbers, and mint, but I prefer this eggplant version, spiked with a mix of herbs and a sesame dressing. Throughout the summer I’ll make salads like this one to serve as my workday lunches, taking advantage of how effortless it is to prepare couscous: I’ll make a big bowl early in the week, and eat my way through it on subsequent days. But this particular tabbouleh is fit for a crowd, too; I always serve it at the party I throw for my birthday every July.

1½ pounds / 680 g small eggplants
Fine sea salt
2 cups (12 ounces / 340 g) whole wheat couscous
1 small red onion (4¼ ounces/ 120 g), finely diced
2 tablespoons extra-virgin olive oil
2 cups / 480 ml boiling water
1 rounded tablespoon all-natural tahini
1 tablespoon harissa, homemade or store-bought, or more to taste
¼ cup / 60 ml freshly squeezed lemon juice
1 cup / 30 g sliced fresh mint leaves
1 cup / 30 g sliced fresh basil leaves
1 cup / 30 g sliced fresh cilantro leaves

1. Cut the eggplants into ¹⁄³-inch / 8 mm dice. Put in a colander, sprinkle with 1 teaspoon salt, toss to coat, and let rest for 1 hour. This will help remove any bitterness. Turn out onto a clean kitchen towel and squeeze gently to absorb the juices.

2. Set up a steamer. Steam the eggplant, tightly covered, until very tender but still holding their shape, about 12 minutes. Set aside to cool. This can be done a day ahead and the eggplants refrigerated.

3. In a large heatproof salad bowl, combine the couscous and onion. Stir in the olive oil and 1 teaspoon salt. Pour the boiling water over the couscous. Cover and let stand until the water is absorbed, about 10 minutes (or according to package directions). Fluff with a fork
and set aside to cool.

4. In a small bowl, combine the tahini, harissa, and ½ teaspoon salt. Stir in the lemon juice, 1 teaspoon at a time, making sure it is incorporated before adding the next to prevent curdling. Add 2 tablespoons water and stir until smooth. You want a dressing that’s pourable, but not too thin; add a little more water as necessary. Taste and adjust the seasoning.

5. Pour the dressing over the couscous and toss to combine. Fold in the eggplant and mint, basil, and cilantro. Taste and adjust the seasoning. Cover and refrigerate until ready to serve. The salad will keep for a few days.