by Maria Russo in Food Network Chef, June 15th, 2013
by FN Dish Editor in Food Network Chef, Shows, June 10th, 2013
Bobby Flay may be one of three no-nonsense judge-mentors on Food Network Star, but he’s also Food Network’s resident grill master, the go-to guy for top burger, side dish and cocktail recipes all summer long. He’s known for his penchant for barbecue and fresh, contemporary takes on classic Southwestern cuisine, so it’s no surprise that when FN Dish caught up with him at the South Beach Wine & Food Festival, he was preparing jerk chicken tacos with red cabbage slaw and tangerine margaritas. Fresh off his win at the 2013 Burger Bash competition, Bobby chatted with fans in the standing-room-only crowd, sharing strategies for stress-free summer entertaining and answering questions about hosting the ultimate cookout. Read on to hear from Bobby, and learn his top-five tips for warm-weather eating and drinking.
5. When you’re serving something in a tortilla — like a taco — it’s best to overseason the filling because it will have to work to maintain its flavor within the wrapping.
4. “Taste every single thing,” no matter what you’re cooking or how.
Get Bobby’s top three tips
by Melissa d'Arabian in Food Network Chef, June 6th, 2013
During tonight’s marathon of Diners, Drive-Ins and Dives episodes (starting at 6pm/5c), Guy will discover some standout veggie, meat and sandwich dishes. First, he’s off to Barrio Cafe in Phoenix where the chef is putting her signature spin on chiles and a regional pork dish.
Later in the night, Guy indulges in serious sandwiches. A gourmet sandwich shop in Austin, Texas, is slicing up duck pastrami for a pastrami and knuckle sammie. In Las Vegas, Guy will dive into a roast beef po’ boy done the Cajun way. Did someone say stuffed burgers? Guy will break down these grilled beauties in St. Paul, Minn.
Join Guy on his coast-to-coast journey starting at 6pm/5c — follow along and bookmark the restaurants as he goes, then try your hand at the recipes.
Go on set with Guy
by Food Network Magazine in Food Network Chef, Food Network Magazine, June 5th, 2013
Today is my wedding anniversary. It all started with my 4-Step Chicken Piccata, the first dish I ever cooked for Philippe (I made it with veal and served it on a bed of sauteed spinach). And it culminated in a crusty paella, a d’Arabian family tradition, served alfresco on a June evening a couple of years later to about a hundred of our friends and family who had traveled to our wedding in the village where Philippe grew up.
Since we had so many tourists visiting from as far as Hawaii, our wedding stretched into a two-week vacation, filled with meals, toasts and sightseeing that started in Paris and made its way south to Aix-en-Provence. By the time our actual wedding arrived, it seemed as though our guests had become a community, connected by something more than just being on our short list of special people in our lives. One of my favorite snapshots caught by a guest is of my (American) stepmother talking animatedly with Philippe’s (French) grandfather, both heads are thrown back in laughter, totally understanding one another, even though neither spoke a word of the other’s language.
Our wedding incorporated both of our cultures: We recited our vows in French and English, and we had a classic tiered American wedding cake as well as a French croquembouche (an impressively tall cone of cream puffs held together by spun caramelized sugar). We were married by a priest and a pastor in small stone church at the top of a hill, surrounded by the people who matter most to us. The whole experience is etched in my heart as the just-right start to my life as a d’Arabian.
by Simon Majumdar in Food Network Chef, Shows, June 2nd, 2013
Food Network stars answer your burning questions from the May issue of Food Network Magazine.
Guy, recipes often ask for different kinds of mustard — dry, ground, yellow. Does it really matter which I use?
Anja Martin from Thrall, Texas
Yes, it does matter. The reason has to do with intensity. It’s best to use the one the recipe calls for the first time around and then take the liberty to tweak to your taste after. For me, the hotter the mustard, the better!
— Guy Fieri
Sunny, some men hate it when their significant others pick food off their plates — and my man is no exception. But for some reason, there is always a bite on his plate that calls my name. How do I take it off his plate without irritating him?
Kathleen Sebastian from Richmond, Calif.
by Food Network Magazine in Food Network Chef, Food Network Magazine, May 30th, 2013
Despite some extremely tough battles, it was Iron Chef Michael Symon who finally emerged victorious from the first-ever Iron Chef America: Tournament of Champions. He defeated Iron Chef Garces in a classic confrontation, claiming the title, as well as the bragging rights over his fellow members of the Kitchen Stadium club.
Before he went out to celebrate, I caught up with him and asked for his thoughts on the tournament and his victory.
Since you won, I’m assuming you think that the Tournament of Champions was a good idea. Would you still have felt the same if you had lost?
MS: I definitely still would have thought it was a great idea to have the Tournament of Champions, even if I hadn’t won it. But I’m not going to lie to you, I would have enjoyed it a whole lot less!
Bobby Flay didn’t take part in the tournament. Do you think that cheapens the title, and how do you think you would get on against Iron Chef Flay if you did battle him?
MS: You only have to look at some of the tough battles between the other Iron Chefs to know that Bobby’s absence did not weaken the tournament at all. Iron Chef Flay and I have known each other for so long and are such good friends that we have promised that we will never compete against each other. I know it’s a cop-out, but if we were forced to battle, I think it would probably result in a tie.
by Simon Majumdar in Food Network Chef, Shows, May 30th, 2013
Pick up some of Sunny’s finds for your own kitchen.
Because she has several cats who like to paw at the curtains, Sunny made hers out of this extra-sturdy barkcloth fabric, in the Monstera Leaf Garden pattern. $17 per yard; islandshawaiianfabric.com
by Maria Russo in Food Network Chef, May 25th, 2013
I am often asked which Iron Chef is the most intimidating to judge in Kitchen Stadium, and without hesitation, I always reply, “Bobby Flay.” His well-earned reputation, coupled with that calm penetrating stare when a panelist dares to give a negative comment on one of his dishes, is enough to make even the toughest of critics shrivel like a salted slug.
Fortunately for me, he definitely seems to bring his “A” game when I am on the panel, and although he is not always victorious, I am constantly reminded of why he is the chef so many contenders want to test their culinary chops against.
I grabbed a couple of minutes with Iron Chef Flay before battle to ask him these, 10 very important questions.
The Cookery Police are going to raid your house and take all of your books. They allow you to save one. Which would it be?
BF: The Zuni Cafe Cookbook by Judy Rodgers
Who was your culinary mentor(s)?
BF: Jonathan Waxman and Wolfgang Puck
by Melissa d'Arabian in Food Network Chef, May 23rd, 2013
Who better to kick off the season of outdoor cooking and all things barbecued, grilled and smoked than Food Network’s own First Family of Barbecue, Pat and Gina Neely? Together, this culinary power couple has been known to put their signature spins on authentic Tennessee ribs, comforting potato salads, and traditional grilled chicken alike — the must-have dishes for the ultimate summer cookout. FN Dish caught up with the Neelys at the 2013 South Beach Wine & Food Festival earlier this year to chat about what it takes to master the grill at home and to learn their secrets to better barbecue. At a live cooking demonstration on the beach with their fans, Pat and Gina cooked a quick meal of grilled shrimp and pineapple kebabs with mango salsa, explained the ins and outs of some classic warm-weather recipes, and answered fans’ questions about all aspects of summertime cooking and entertaining. Find out what they had to say below, and get their top-five tips for enjoying a stress-free summer at the grill.
5. It’s a good idea to start the grill on medium heat and rub the grates with oil before adding anything to it. This will help prevent food from sticking.
4. When making kebabs on wooden skewers, be sure to soak the sticks in water for a while before you put them on the grill. Otherwise, the dry wood will catch fire and burn quickly.
Get the Neelys’ top three tips
by Simon Majumdar in Food Network Chef, Shows, May 23rd, 2013
Last week FN Dish announced that Melissa d’Arabian would be joining the roster of writers. Starting today, she’ll be answering fan questions, as well as sharing her own experiences as a working mom raising four young girls.
First, thank you for the incredible response via Twitter, Instagram, email and here on FN Dish — and for all of your questions. I’m eager to dive in:
Several of you asked about living in France, like Dawn and Linda T., and how that influenced me. As some of my fans know, I moved to Paris for my job (I worked in finance for Disney), and I was scheduled to stay 18 months. I met Philippe, fell in love, married him and stayed for four years. (Which leads me to share some quick advice: When you are single and in your 30s, be careful to only to travel to places you like because you never know when suddenly you’ll find yourself in love and having to stay there.) Lucky for me, I adore France, so I’m quite pleased to have it permanently etched into my life as a Franco-American-bicultural-bilingual family.
If all Iron Chef battles were to be judged solely on creativity, then most of Iron Chef Morimoto’s opponents should just enter Kitchen Stadium waving a white flag. Few chefs I have encountered can take the Chairman’s Secret Ingredient to such unexpected places while still creating dishes that are as delicious as they are exciting.
He may not always emerge victorious, but he’s still the one Iron Chef who gives me a shiver of anticipation when I find out I am going to be judging one of his battles.
Here are Morimoto-san’s typically enigmatic responses to 10 probing questions:
Do you feel added pressure to maintain the standards of Iron Chef America, given your association with the original Iron Chef Japan?
MM: I always feel tremendous pressure no matter which country I do the Iron Chef battle in. This pressure, however, is not because I am the original Iron Chef Japan.