Eat Out, Help End Child Hunger - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Eat Out, Help End Child Hunger



    A Colon Cancer Patient Gets the Right Care at the Right Time
    Help end child hunger by eating at local restaurants participating in the Great American Dine Out Campaign, Sept. 19-25.

    You can help end child hunger, just by going out to eat. From Sept. 19-25, thousands of restaurants across the country will take part in the Share our Strength's Great American Dine Out. The event raises money to end childhood hunger in America.

    To find a restaurant near you that's participating, click here.

    Aaron McCargo, host of "Big Daddy's House" on TV's Food Network and winner of "Next Food Network Star," is joining the campaign and encouraging families to dine out at participating restaurants. For the nights you can't eat out, McCargo has come up with some restaurant-quality meals you can make at home.

    Grilled Pork Chops with Lemon Shallot Chutney

    Recipe courtesy Aaron McCargo Jr.         

    • 4 (8 oz.) pork chops, frenched
    • Coarse kosher salt
    • Cracked black pepper
    • Smoked paprika
    • 2 tbsp. olive oil
    • Lemon Shallot Chutney, recipe follows

    Preheat grill to medium.
    Season the pork chops with salt, pepper and smoked paprika, to taste. Drizzle with olive oil and put on the hot grill. Grill for 4 to 5 minutes on each side achieving slight char. Transfer to a platter, top with Lemon Shallot Chutneyand serve.
    Lemon Shallot Chutney:

    • 4 Meyer lemons, supremed (may use regular lemons)
    • 2 shallots, sliced into thin rings
    • 2 tbsp. chopped fresh tarragon leaves
    • 2 tbsp. chopped chives
    • 3 tbsp. olive oil
    • Pinch sugar
    • Salt and freshly ground black pepper 

    In a small bowl, mix together the lemon sections, shallots, tarragon, chives, olive oil, sugar, and salt and pepper, to taste. Set aside.
    Yield: 4 servings
    Prep Time: 15 minutes
    Cook Time: 8 to 10 minutes
    Ease of preparation: easy 

    Grilled Corn and Chipotle Pepper Salad
    Recipe courtesy Aaron McCargo Jr.

    • 8 ears fresh corn, husks and silk removed
    • 1/2 red bell pepper, diced
    • 1/2 red onion, chopped
    • 2 tbsp. sliced green onion
    • 2 chipotle peppers, minced
    • 3 tbsp. chopped fresh cilantro leaves
    • 1/4 cup extra-virgin olive oil
    • 1 tbsp. minced garlic
    • 1 lime, juiced
    • 1 1/2 tbsp. kosher salt
    • 1 tsp. coarsely ground black pepper

    Preheat the grill to medium.
    Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
    Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.
    Yield: 4 to 6 servings
    Prep Time: 10 minutes
    Cook Time: 12 to 15 minutes
    Ease of preparation: easy 

    Carrot Slaw
    Recipe courtesy Aaron McCargo
    1/2 cup mayonnaise
    1/4 tsp. freshly ground black pepper
    1/2 tsp. salt
    1/4 cup sugar
    1 1/2 lbs. carrots, shredded
    1 cup raisins
    1/4 cup canned pineapple chunks, drained
    1 tsp. crushed red pepper, optional
    2 tbsp. chopped chives
    In a medium bowl, mix together the mayonnaise, pepper, salt and sugar. Stir in the carrots, raisins and pineapple chunks. Add the crushed red pepper, if desired. Top with the chives.
    Cover the slaw with plastic wrap and refrigerate for at least 30 minutes before serving, allowing flavors to meld.
    Yield: 4 to 6 servings
    Prep time: 10 minutes
    Inactive prep time: 30 minutes
    Ease of preparation: easy 

    Gotta-Have-It Garlic Bread
    Recipe courtesy Aaron McCargo Jr.
    1/2 cup softened butter
    1/4 cup mayonnaise
    1 tbsp. minced garlic
    2 tbsp. grated Parmesan
    1 tsp. smoked paprika
    Pinch red pepper flakes
    1/4 tsp. onion powder
    1/4 tsp. garlic powder
    Pinch coarsely ground black pepper
    1 tbsp. chopped fresh parsley leaves
    Pinch kosher salt
    1 large French loaf
    Preheat the broiler.
    In a small bowl, mix together all ingredients until well combined. Cut the French loaf in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.
    Yield: 4 to 6 servings
    Prep Time: 10 minutes
    Cook Time: 3 to 4 minutes
    Ease of preparation: easy