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Fox & Friends Weekend - Page 378

Great Scott Cutaneo's Hit of the Party Bean Salad
April 6, 2018

Great Scott Cutaneo's Hit of the Party Bean Salad

Great Scott Cutaneo, chef and owner of the restaurant Equus, wants you to celebrate the end of summer with a quick and easy recipe for your cookout: • Hit of the Party Bean Salad Ingredients: 2 Avocados chopped 1 ½ Red Peppers chopped 2 cans White Shoe Peg Corn (Drained) 2 cans Black Beans (Drained and rinsed) 3/4 cup Red Onion chopped 1 Tomato chopped Juice of a whole lime Fresh Cilantro finely chopped Dried Cumin Sea Salt and White Pepper Red Wine Vinegar Olive Oil Method: Add all the ingredients to a large bowl and gently mix (refrigeration is optional) — For more information, visit: equustavern.com

Labor Day Grilling Ideas From the Aspen Skiing Company
April 6, 2018

Labor Day Grilling Ideas From the Aspen Skiing Company

Jim Butchart, executive chef mountain division at Aspen Skiing Company, celebrates the fresh flavors of summer: Barbecue Chicken Thighs With Parmesan and Herb-Dusted Grilled Corn on the Cobb and Grilled Peach, Pickled Red Onion and Arugala Salad Barbecue Chicken Thighs: • Thighs are liberally seasoned with a mixture of Salt, Pepper, Paprika, Cumin, Cayenne, placed on a foil sheet on one side of the grill that is turned off to cook via indirect heat, approx cook time 1-hour • The skin is incredibly crispy and flavorful; in fact, my 6-year old daughter eats it exclusively • Chicken Thighs are one of the tastiest meats out there, inexpensive and often forgotten about Parmesan And Herb-Dusted Grilled Corn on the Cobb: • Take the corn still in the husk and place it on the grill for approximately 15-min turning often.