Watch any episode of Chopped and you’re bound to find one competitor who’s blender-happy — he or she will puree anything, oftentimes most of the basket ingredients, into a dish. Although that isn’t always the best method for impressing the judges, sometimes it works, as in the case of the recipe in this week’s Chopped Dinner Challenge. The chefs of Food Network Kitchen chose frozen french fries as the basket ingredient, and they wanted to transform them without the typical frying, so this French Fry and Scallion Soup was born. It’s a comforting potato soup in half the time, because you’ve just skipped the peeling and cubing.
For the first time on Chopped, professionals and amateur cooks will go head-to-head at the end of the five-part Ultimate Champions tournament. But they’ve all competed on Chopped before: They’ve tasted what it feels like to win, and they’re hungry for more. On tonight’s second round, four amateur home cooks battled to determine which one would move on to the grand finale, where there’s a chance to win the largest prize in the show’s history: $50,000, with a brand-new car to top it all off. FN Dish has the exclusive interview with the winner from Part 2.
This week on The Great Food Truck Race the food truck rookies found themselves moving from the Southwest into the heart of Texas. Because Austin is known for “keeping it weird,” Tyler Florence decided to pull some interesting tricks on the teams. On Day One he had them partner up, which produced some odd pairing, e.g., Let There Be Bacon and Middle Feast. Later all the teams moved to a dating event, where they had to work their charms on selling food to singles, which had some mixed results. And in one final eccentric challenge, Tyler instituted a Truck Stop truck swap. You can imagine how weird that was for the teams.
In the end, many of the teams found it difficult selling in Austin, just because they were competing against some of the best restaurants and established food trucks in the country. And Austin has got a little bit of everything in that regard: tacos, barbecue, comforting classics, international specialties and more. Find out all that Austin has to offer.
On this past Sunday’s episode of Rachael vs. Guy: Kids Cook-Off, the kids faced one of their toughest challenges yet, cooking their least-liked foods. And they couldn’t lie to Rachael and Guy — their parents were on hand to spill the beans on what the kids really hate the most. The whole idea behind the mini challenge was to, hopefully, get the kids to like those foods, or at least find an appreciation for them. And along with Rachael and Guy, each kid chef had to taste his or her creation, so there was no getting out of it. It’s worth mentioning that some kids didn’t change their minds!
Thinking back to when you were a kid, what was your least-liked food? It was most likely an ingredient, like a vegetable, that now, as an adult, you don’t mind or maybe even love. Brussels sprouts? Yeah, they stank, but wasn’t it always because Mom overcooked them? You know better that the little cabbages are perfect roasted or sauteed, not boiled to within an inch of their lives.
On this week’s episode of The Great Food Truck Race, the teams found themselves rolling into Austin. For the team of Lone Star Chuck Wagon, selling in their own state seemed to be a match made in heaven, but Tyler’s challenges would have everything turned upside down. For some it turned out to be a stroke of good luck, but for two teams in particular, it produced one of the closest eliminations in the show’s history, with just a $6 difference. FN Dish has the exclusive exit interview with the latest team cut from the race.
For this Labor Day weekend, Food Network has a great selection of grilling and barbecuing episodes starting with The Pioneer Woman and Trisha’s Southern Kitchen on Saturday morning. Afterward the co-hosts of The Kitchen share their best grilling tips with HGTV’s Kitchen Cousins.
On Sunday morning Giada De Laurentiis gets a tour of Korea Town in Los Angeles from the king of Korean barbecue. On Bobby Flay’s Barbecue Addiction, Bobby focuses on grilling sausages, including beer-glazed bratwursts. On Sunday evening tune in for a new episode of Rachael vs. Guy: Kids Cook-Off in a sandwich-themed episode with guest judge Jeff Mauro. Then watch food truck rookies race into Austin as they try their luck selling to singles on The Great Food Truck Race. On Cutthroat Kitchen Alton Brown auctions off an Italian scooter, which will turn into one chef’s creative vehicle, literally.
On this week’s Rachael vs. Guy: Kids Cook-Off, Sandwich King and The Kitchen co-host Jeff Mauro stops by to judge the kids’ creations, which have been inspired by some classic sandwiches. As the sandwich expert, Jeff knows a thing or two about what makes a good handheld meal: the ratio of bread to filling, the flavor, the ease of eating, etc. Now he’s looking to see how they’ve translated that to the plate. But will the kids be able to meet his high expectations, or will they let their nerves get the better of them?
Nuts rarely make it out of dessert territory, but when you think about the great texture they offer, then you might realize how well they can work in savory preparations, like this recipe in this week’s Chopped Dinner Challenge. Hazelnuts are getting their due, chosen by the chefs of Food Network Kitchen as the basket ingredient for this week. Besides the texture, hazelnuts have a sweeter flavor — unlike, say, walnuts or almonds. We’re not saying this recipe will take the place of your favorite jar of hazelnut-chocolate spread, but it might be a dinner contender. The pulverized hazelnuts in this Hazelnut Chicken recipe along with extra-crispy panko breadcrumbs will become your new favorite breading for fried chicken.
For the first time on Chopped, professionals and amateur cooks will go head-to-head at the end of the five-part Ultimate Champions tournament. But they’ve all competed on Chopped before: They’ve tasted what it feels like to win, and they’re hungry for more. On tonight’s first round, four professional chefs battled to determine which one would move on to the grand finale, where there’s a chance to win the largest prize in the show’s history, $50,000, with a brand-new car to top it all off. FN Dish has the exclusive interview with the winner from Part 1.
When faced with an ingredient like eel, most chefs would run the other way, but the judges on Chopped After Hours take the challenge in stride: “You think some slippery eels are going to shake our nerves?” retorts Aarón. Geoffrey recommends that the skin be removed, which is an important step. Only one pro chef managed to serve his dish with eel that had the skin removed in the appetizer round of the Ultimate Champions premiere. His dish turned out to be the judges’ favorite, but the other dishes left something to be desired — i.e., no skin.
Geoffrey, Chris and Aarón are cooking with the appetizer basket ingredients — eel, pepihuates, shaved coconut and sea beans — from tonight’s episode. Even though Geoffrey points out they’re not equipped to properly skin an eel, the three judges cleverly decide to parboil it first, which makes removing the skin and bones much easier compared with how the episode’s chefs struggled. The only ingredient that leaves Geoffrey flummoxed is the pepihuates. “Watch me magically transform it,” Chris asserts. Aarón explains it’s simply a Mexican tomato-based snack/drink with peanuts and a tamarind stick — not unlike a Bloody Mary, Ted thinks.