"grilling" news and stories

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• Popular American dishes are born from sea to shining sea.
• Take a sweet peek behind Jacques Torres' chocolate curtain.
• Domino's also shares -- shares TV production secrets, that is.
• South-of-the-border sage says not to fear chiles, then makes mole.
• Cook up these dishes before cherry season is kaput.
• You too can grill green.
• Gobble this burger fit for Michelle Obama.

Grilled corn-on-the-cob is Mexican street food the way street food should be. After it hits the grill, the roasted corn is slathered with a creamy blend of mayo, chile, and white, salty Cotija cheese and the juice of a fresh lime. Cotija is part goat's milk and part cow's milk, it crumbles easily and when aged (anjeo) tastes a bit like parmesan. (You can substitute a good parmesan or pecorino if you can't find Cotija.) If you're ready to barbecue like you're in Michoacán, Mexico, even if you're in Missoula, Montana, try this Kitchen Daily recipe for a version of this grilled corn.

And for roasting tips, and another corn-lime-and-chili recipe, see this Slashfood post.

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As we approach the height of grilling season, you may discover that your grill grate is still covered in gunked-on residue from last year's meals.

Dads who love to cook, eat or drink typically consider themselves the household "top chefs" and taste-testers. These Father's Day gifts will give him the tools to cook more efficiently, experiment more wildly and consume food and beverages with a sense of humor. (Useful and funny? We can't think of anything better.)

Check out our product picks after the jump.

Flanken, not to be confused with Franken, the senator from Minnesota, nor with flank steak, is one of those cuts of beef that you don't hear much about but that you should get to know, especially if you're on a budget. According to Melissa Clark, who wrote a story about flanken for the New York Times, it's "cut from the same part of the cow as the short ribs, but across rather than along the bones." If you don't cook it properly, it'll be tough, but after being marinated or braised (think pot roast), it's tender and delicious.

Boiled and served with a bit of horseradish in Austria, flanken was marinated then grilled in Clark's Asian-inspired recipe, shot by Andrew Scrivani, above. (See Kitchen Daily for another recipe for Asian-style grilled flanken.)

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.