Star-a-Day: Emily Ellyn

by , May 5th, 2012

Emily Ellyn

To give you a sneak peek at the personalities of Team Alton, Team Bobby and Team Giada, we’re introducing a finalist per day leading up to the bigger-than-ever Food Network Star premiere on Sunday, May 13, at 9pm/8c. Don’t miss the casting special on Saturday, May 12, at 9pm/8c for a behind-the-scenes glimpse at each finalist’s road to Star-dom, including footage of their final one-on-one auditions with their respective team leaders.

Today we meet Team Alton’s quirky retro gal, 29-year-old Emily Ellyn. Emily grew up on a farm, trained at the Culinary Institute of America and Academie Internationale de Management in Paris and is now pursuing her Ph.D. in hospitality management.

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Emily’s Goose is Cooked

by in View All Posts, January 8th, 2009

Goose, cookedThough known as kitchen adventurer, I even surprised my family when I announced a menu inspired by the Dickens’s classic, A Christmas Carol. Yes… the Cratchits enjoying a humble yet festive Christmas Eve dinner, with a goose at the center. I wanted a challenge.

With a roasted goose as the key, I immediately flocked to Emeril’s recipe for Roast Port Glazed Goose with Tawny Port Gravy because of the stellar reviews.

As I’m entrenched in the Food Network Store, the right equipment is a must, and I made sure I had sufficient roasting pan. With any type of poultry — chicken, turkey, duck, or goose- a rack is critical. The bird is elevated; allowing heat to circulate fully. Without it, your goose will be cooked — and not in a good way. Some of my faves are here.

Another vital tool is the bulb baster. Basting with pan drippings while it cooks will help to keep the meat moist. Once an internal temp of 180F is reached, your goose is good to go. Need a temperature check? These are solid choices.

I finished with a port glaze, followed by a brief broil to crisp up the skin. As the skin quite brown in areas, I worried about overcooking, but it was actually great, if I do say so myself. It was more delicate than duck and more richly flavored than turkey, which I find bland at times.

I accompanied with goose fat-roasted potatoes, tawny port gravy and a side of steamed green beans. For Dickensian desserts, I made mincemeat pie and hot wassail, and my mom made my great-grandmother’s Christmas pudding with traditional hard sauce.

Despite potential for disaster, it ended up as a great experience for my family to share a special meal. Goose sounds daunting, but recommend the experience for any great dinner. Though inspired by a holiday story, this special gathering with family and friends could be enjoyed all year long.

EmilyFood Network Store guru and kitchen equipment geek

One-on-One with the Chopped: Impossible Champion

by in Shows, November 12th, 2015

Robert and EmilyIn the new Impossible tournament, Chopped switched up the format and made the baskets even more difficult. In each of the three preliminary rounds, four chefs competed to earn a spot in the finale for a chance to go up against Mr. Impossible himself, Robert Irvine. If one of the chefs beats Robert, the winning chef will go home with $40,000 in prize money. In tonight’s episode, the three winners of the preliminary rounds cooked through an appetizer round, before the remaining two moved on to the entree round. The winner of that round got to go up against Robert in a wild-card round. But who won? Read on to hear from the new champion.

Get the Exclusive Interview with the Chopped: Impossible Winner

Robert Irvine Reveals his Strategy for Competing in the Chopped: Impossible Finale

by in Shows, November 10th, 2015

Robert IrvineIn the new tournament Chopped: Impossible, 12 chefs entered the competition hoping to make it to the last round to face off against Mr. Impossible himself, Robert Irvine. Until now Robert has judged each of the three preliminary rounds, but on finale day he will compete against one of the three finalists: Marc, James or Emily. The challenge is real, and as we’ve seen so far, the ingredients have been quite impossible, so the final basket will make it anyone’s game.

FN Dish caught up with Robert on the set of the tournament to find out his strategy for the wild-card round. He reveals his competitive strengths and the way he plans to approach the basket. He also talks about how it was judging the chefs and what it’s been like mentoring them to bring out their best in competition.

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One-on-One with the Chopped: Impossible, Part 3 Winner

by in Shows, November 5th, 2015

Chopped: Impossible Part 3In this new Impossible tournament, Chopped is switching up the format: Chefs will compete in three preliminary rounds for a chance to earn a spot in the finale, where the champion will get the opportunity to compete against Robert Irvine in a wild-card round. Just for getting there, the champion will pocket $15,000, but upon beating Robert, he or she will win an additional $25,000, for a total of $40,000.

On tonight’s episode, four very accomplished chefs who’ve competed successfully on Chopped before have returned to take on the most-impossible mystery baskets. Only one of them will earn a spot in the finale and have an opportunity to get to Robert.

Get the Exclusive Interview with the Part 3 Winner

Ming Tsai Fuses East and West Flavors on The Kitchen and Previews His Upcoming Family Reach Event

by in Shows, October 31st, 2015

Food Network's The KitchenWith fall in full swing, the time is now to take advantage of the best seasonal produce autumn has to offer. Just a few weeks ago, The Kitchen‘s Katie Lee and Marcela Valladolid showed off their tricks for transforming in-season squash, and on this morning’s all-new episode, renowned chef and restaurateur Ming Tsai dropped by to offer another go-to recipe, this time one that fuses together the flavors of the East and West.

To make his Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup, Ming starts with roasted kabocha squash, the flesh of which he scoops out of the vegetable and mixes with shiitake mushrooms to create the base of the dumpling filling. Once these two-bite beauties have been fried and are golden brown and crispy on the outside, he drizzles them with a sweetened rum sauce studded with ruby-red pomegranate seeds for a burst of color and freshness.

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Burger Bash 2015 Winners: BBD’s and Black Tap Craft Burgers & Beer

by in Events, October 16th, 2015

New York City Wine & Food FestivalAfter waiting in meaty anticipation for 12 long months, burger enthusiasts from across the country converged upon Midtown Manhattan tonight to welcome the New York City Wine & Food Festival‘s much-beloved Burger Bash back to the Big Apple. This year’s fan-favorite event marked the eighth annual celebration of all things between the bun and the second time it took place on the roof of Pier 92, where the hundreds of hungry partygoers could enjoy sprawling city sights and glowing Hudson River views. Once again, Rachael Ray was on hand to host the sold-out bash, and she was joined by fellow Food Network favorite Robert Irvine, who was one of four of this year’s esteemed judges. Josh Capon, who’s won Burger Bash at both the New York City Wine & Food Festival and the South Beach Wine & Food Festival, was on hand as well, but this year he wasn’t cranking out his now-famed Bash Burger. Instead, he joined Robert, Coolio and New York Jets player Nick Mangold as a judge of the entire menu of burgers up for grabs.

It was up to the partygoers to vote for the burger they thought was the best of all, and after the votes were tallied, Black Tap Craft Burgers & Beer scored the coveted people’s choice award, thanks to its blue cheese-laced Kobe beef burger. One of the team members from the restaurant joined Rachael on stage to collect the $1,500 prize.

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The Top Picnic Mistakes to Avoid, and How to Fix Them If They Happen, Plus Boozy Bubbles to Pack in the Basket

by in Books, In Season, June 26th, 2015

The PicnicWhen it comes to summer picnics, you’ll be hard pressed to find better resources for tips, tricks and menus than Marnie Hanel, Andrea Slonecker and Jen Stevenson of the Portland Picnic Society. They’ve assembled the only picnic guide you’ll ever need in their new book, The Picnic. The Picnic has everything from the rules for common lawn games and 99 uses for Mason jars to delicious recipes and menu ideas. The book is perfect for the novice picnicgoer, with guides for packing your basket and how big a blanket to get, and a list of essential tools everyone always forgets.

One of the most-useful parts of The Picnic is the crisis-aversion section of the book, where 10 common picnic disasters are triaged proactively for you. Planning a picnic before you can snag your own copy of the book? Keep the following details in mind.

1. Bathroom Break: Nothing ruins a picnic like having to go, with no relief in sight. Scout the state of your picnic site’s restrooms upon arrival. If they’re locked or loathsome, search for the nearest coffeehouse and inform your friends of its location.

2. Beat the Heat: If it’s a real sizzler of a day, surprise your fellow guests with a Mediterranean-scented cooldown: Add a few drops of rose, citrus or lavender oil to chilled miniature spray bottles of water and distribute them to the crowd. (Paper fans work, too.)

3. Battle of the Bugs: Summer bugs are a picnic plague. Bring an arsenal of citronella votives and bug spray. To keep unwelcome sweet-tea swimmers at bay, try this easy trick for transforming a Mason jar: Remove the lid and set it aside. Take a square of decorative paper, punch a hole in it, lay it over the lip of your jar, replace the ring and poke a straw through the hole. Drink elsewhere, bugs.

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2015 Burger Bash Winners: Josh Capon and Pincho Factory

by in Events, February 20th, 2015

Josh CaponWith dozens of flaming-hot grills set up in the sand, hundreds of hungry guests filling the tents and a cool ocean breeze wafting through the air, the scene was set for South Beach Wine & Food Festival‘s most-anticipated event: the ninth annual Burger Bash. In true festival fashion, your favorite Food Network stars, as well as local and national chefs, delivered a whopping 30 burgers in over-the-top form, each piled high with classic and creative toppings. Once again, Burger Bash veteran Rachael Ray was on hand to host the sold-out soiree as familiar faces like Iron Chefs Jose Garces and Masaharu Morimoto came together to cook up signature between-the-bun offerings and judges Geoffrey Zakarian, Katie Lee and Chrissy Teigen, among others, welcomed the meaty challenge of sampling every burger and deciding which reigned supreme.

While the judges dug into their burger offerings, fans, too, were bellying up to chefs’ tasting stands to get their hands on some of the most-craveworthy bites of the night, including Shake Shack’s Roadside Shack, Emily’s Emmy Burger and STK Miami’s lil’ BRGs. Everyone was given one token upon entering the event, and with that came the power to vote for the People’s Choice winner.

After a few hours of indulgent burgering, Rachael, the judges, and the Schweid and Sons team came together to announce the winners, and sure enough, thanks to his fail-proof Bash Burger, Josh Capon of Miami’s Lure Fish Bar earned the Judges’ trophy this year. Capon’s now-infamous patty topped with sweet, savory and welcomingly rich bacon-onion jam has become a good-luck charm of sorts for the chef, as it’s earned him several Burger Bash titles at the New York City Wine & Food Festival, and tonight it clinched his first-ever victory in South Beach. “I’ve always wanted South Beach so bad, baby. So bad,” Capon exclaimed on stage. “Burger Bash forever!”

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You “Will Eventually Learn to Just Laugh” — Alton’s After-Show

by in Shows, February 15th, 2015

Cutthroat Kitchen isn’t for the faint of heart, that’s for sure, and Anne Burrell learned that the hard way when she took her place in the arena as a competitor in the Superstar Sabotage tournament a few months ago. But on tonight’s all-new episode, she experienced the contest from a judge’s perspective as she guest-starred in this particularly evilicious battle.

A Round 2 sabotage forced Chef Ventura to dictate to Chef Emily how he wanted his food to be prepared, though he couldn’t see what she was doing because there was a wall between them, and vice versa. So when it came time for Anne to judge the competitors’ taco offerings, she judged Chef Ventura’s on a taco that was ultimately prepared by Chef Emily — and, again, vice versa. “She wildly underseasoned it,” Anne said of Chef Emily’s preparation of Chef Ventura’s taco. And, sure enough, Anne found Chef Emily’s dish to be “delicious,” though of course it was prepared by Chef Ventura.

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