All Posts In Food Network Chef

Coming This March: Justin Warner’s Rebel Eats

by in Food Network Chef, Shows, February 18th, 2013

Rebel Eats Justin WarnerFood Network Star season 8 winner, Justin Warner, will hit the road in search of unique culinary rule-breakers in a one-hour special, Rebel Eats, airing Saturday, March 30, at 10pm/9c. Armed with $300 in his pocket, a beat-up car and a passion for unconventional food and eccentric people, Justin will travel the back roads of the South to try everything from moonshine and bacon beer to barbecue in a jar and jellyfish pasta. Along the way, Justin will meet the cooks and proprietors who, like him, march to their own beat through the world of food.

PHOTOS: Flip through Justin’s Star Scrapbook
VIDEO: Relive the moment Justin won
RECIPES: Try your hand at Justin’s recipes

Justin Warner, originally from Hagerstown Md., is a self-taught cook and is chef and co-owner of Do or Dine in Brooklyn, N.Y. — a restaurant that he built from the ground up. Justin began working in restaurants at just 13 years old and his approach to food reflects his personality: edgy, intense, passionate and witty.

Melissa’s Take on the Chopped Basket — Champions Grand Finale

by in Food Network Chef, Shows, February 16th, 2013

Melissa d'Arabianby Melissa d’Arabian

It’s the finale, so I’m tempted to give myself longer than 30 seconds to pick my menu. But I won’t. So here go the final Chopped Champions baskets:

Appetizer basket: pig ears, ramps, pine nuts and apple strudel

Two tricky ingredients in this one – pig ears and ramps. Just kidding. Apple strudel? Yikes. My mind races first to April Bloomfield’s gorgeous cookbook A Girl and Her Pig, and I am inspired to fry up the pig ears. How will they get tender so quickly? By boiling, slicing very thinly, dipping in batter and frying. I get the ears into the boiling water, which I salt. And then I turn my attention to the strudel. I make a quick decision to separate the phyllo from the apple filling and turn it into two ingredients. I crisp up the phyllo in the oven and make strips for a panzanella (bread salad). I caramelize the ramps, toast the pine nuts and blend up the apple filling with apple cider vinegar and olive oil for a vinaigrette. Chop up bitter greens, toss with the pine nuts, ramps, dressing and maybe some sweet yellow tomato if available. Top with my strudel strips and fried ear “cracklings.” Simple.

Keep reading

Dirt Tots, Egg-Based Burritos and Mini Goat Cheese Pies — Rebel Remix

by in Food Network Chef, Shows, February 13th, 2013

Chef Vinson Petrillo
Every Wednesday, Justin Warner, winner of Food Network Star, Season 8, has been remixing the Chopped Champion baskets as seen in the episode the night before in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV that you would have made this or that instead, then these are the posts for you.

by Justin Warner

Congratulations blog viewer, you’ve made it to the finale! If you’ve made it this far, I’m not going to bore you with the details of making a mother sauce.

Appetizer basket: pig ears, ramps, pine nuts and apple strudel

The appetizer round is really getting me ramped up. I feel like I’m on a rampage. Want to hear something my gramps told me? He taught me that allium tricoccum (say it out loud three times and you’ll remember easily), aka ramps, are delicious wild onions from all of Appalachia. They are the most wonderful, glorious and wildest of leeks. Like a leafy spring onion, it’s entirely edible, although its flavor is a bit more pronounced. In the good old days in Terra Alta, West Virginia (where I spent time with Gramps and ramps), folks celebrated the ramp by cooking it in a multitude of ways. These “ramp festivals” are a great event for couples because if you eat ramps and your partner doesn’t, you’ll be asked to sleep outside, lest your glorious oniony eau de parfum permeate the house for a bit. So sayeth my gramps.

Keep reading

Anne’s Top 8 Lessons Learned as a Chef

by in Food Network Chef, Shows, February 13th, 2013

Anne BurrellAlthough she’s now a seasoned mentor on Chef Wanted and a no-nonsense team leader to some of the Worst Cooks in America, Chef Anne Burrell wasn’t always a food-television star. In fact, she began her career working in some of New York City’s top restaurants, where she climbed the culinary ladder to become a leading executive chef. Read on below to find the most important pieces of industry know-how she’s picked up along the way.

1. Being a chef can get very emotional from time to time. Remain cool under pressure.

2. Remember that you are a teacher and a leader.

3. You can’t avoid mistakes, but you can try to prevent them and learn how to not make them again.

4. Set long-term goals for yourself and review them regularly.

Read more

Geoffrey Zakarian’s Valentine’s Day Souffle

by in Food Network Chef, Holidays, February 12th, 2013

Geoffrey ZakarianInstead of fighting the crowds of couples at hot spot restaurants on Valentine’s Day, treat your sweetie to an extra-special dinner and dessert at home on Thursday. Food Network’s one-stop Valentine’s Day destination has everything you need to plan a savory meal for two, while Chopped judge and Iron Chef Geoffrey Zakarian has the ultimate confection for an unforgettable supper — a showstopping dessert that’s by far more impressive looking than it is difficult to prepare, even for the most novice bakers among us.

FN Dish caught up with Geoffrey during a live cooking demonstration at the Borgata Hotel Casino & Spa in Atlantic City, N.J., and he shared his tried-and-true Flourless Raspberry Souffle recipe from his cookbook, Town/Country: 150 Recipes for Life Around the Table. He’s the first to admit that most people are “freaked out by souffles,” but he promises that there’s no reason to be. A master of souffles himself, Geoffrey first began making them in his earliest days as a chef at New York City’s Le Cirque restaurant. “That was my first job in the kitchen,” he told us. “I was a souffle chef.” There he’d prepare nearly 150 souffles every day, and he quickly picked up “all the tricks of the trade.”

Whether you’ve dabbled in from-scratch souffles before or are new to making them, Geoffrey explains that there are a few must-know secrets to pulling off this dessert successfully. Check out his top-five tips for baking up light, fluffy souffles every time, then read on to find his can-do recipe.

Geoffrey’s souffle tips and recipe

Melissa’s Take on the Chopped Basket — Champions Round Four

by in Food Network Chef, Shows, February 8th, 2013

Melissa d'Arabianby Melissa d’Arabian

You know my rules: 30 seconds to decide. Longer to write (but not much).

Appetizer basket: sour-apple martini mix, mortadella, white asparagus and fennel

I love this basket and don’t want to overthink it. The asparagus and mortadella make me think of a chopped salad and I stick to the idea. I peel the tough outer part of the asparagus and poach it in salty water, brown sugar and white wine. I get the fennel sliced up with some cubed onion and tart apple (which will bring play against the sour-apple martini mix that I plan to use in the dressing), tossed with a little olive oil and get them roasting to bring out its earthy sweetness. I fry up the mortadella and chop, making my own take on bacon bits. I chop up some greens from the pantry (arugula or watercress). I make a reduction from the apple cider vinegar and sour-apple martini mix. I assemble the salad: chop all the prepped ingredients, toss with olive oil and a bit of cider vinegar. Top with a bit of goat cheese and drizzle with the apple martini reduction.

Keep reading

A Winning Salad, Halloumi Steaks and a Cherry Americano — Rebel Remix

by in Food Network Chef, Shows, February 6th, 2013

Chopped judges Alex Guarnaschelli and Amanda Freitag
by Justin Warner

Too many times I see chefs label themselves, to their demise. A Chopped champion is one who can abandon his or her style and cook according to the ingredients in the basket. Sometimes the most rebellious thing a chef can do is to be conservative and make simple fare. Having a set point of view should not be equated to wearing blinders. If anything, a POV gives a chef a different vantage point, so as to differently survey what is necessary to put food on the table.

Appetizer basket: sour-apple martini mix, mortadella, white asparagus and fennel

Sour-apple martini mix is disgusting stuff. It doesn’t taste like apples; it tastes like green candy. I don’t know where in its evolution sour apple decided to taste like something unrelated to apples, but overcoming this challenge is why I’m here. Mortadella, white asparagus and fennel can all play together — it’s just a matter of getting that bottle of green treacle to play nicely, as well.

Keep reading

Melissa’s Take on the Chopped Basket — Champions Round Three

by in Food Network Chef, Shows, January 31st, 2013

Melissa d'Arabian on Chopped All-Starsby Melissa d’Arabian

Last week was fun. So now I’m back, this time playing virtual Chopped 30,000 feet in the sky (I forgot my headset and how many times can I see Arbitrage anyway?), so here goes. My 30 seconds to plan starts now!

Appetizer basket: smoked eel, cream cheese spread, quince paste and haricot verts

Smoky eel, cream cheese and sweet quince all work well together, but how to get the green beans in on the act? I first think of my daughters’ favorite, “crunchy green beans,” which is a nice way of saying batter-dipped and fried. A fritto misto it is. First I’ll get the oil heating. Then I take inspiration from crab puffs and create a little dumpling out of wonton skins (I’m pretty sure they have those in the pantry, but if not, then some other kind of dough or bread rolled super thin) filled with the eel and cream cheese, a little onion and a touch of smoked paprika.

Keep reading

Risky Business With Haricot-Schmear, Frog Legs and an Araucana Juicy Lucy — Rebel Remix

by in Food Network Chef, Shows, January 30th, 2013

Chef Tanaka Chopped Champions
by Justin Warner

According to a legend, nearly a mile beneath the foundation of Food Network headquarters in Chelsea Market, there exists a culinary lab of the most peculiar type. Comestibles from all over the world are gathered and transported here. The ingredients are tasted by robotic tongues. The flavor data is analyzed and each ingredient is classified by its ability to fuse with other ingredients.

Some play nicely. The humble egg frolics with oils, citrus and tiny mustard seeds. Cutesy strawberries jump with glee on a bed of goat cheese.

Some are more clique-ish. The ever-attractive artichoke only associates with the briniest of morsels. And some don’t play at all. They sulk in the corners of our gastronomic playpen. These are the palate destroyers — the over-powerers. They are preserved. They are fermented. They are canned. They are weird.

Each week, one of the most elite of Food Network’s team of sustenance scientists hand-selects four edible elements. They are placed into a sturdy black basket and transported to the surface. The baskets are presented to the most-talented chefs in the land to assemble. From what appears to be a picnic of pain emerge glorious dishes, never before seen! They are crafted with ingenuity. Upon their judgment they sing palate-pleasing songs forgotten since childhood.

Read more

Anne’s Top 10 Tips for Pursuing Your Dream Job

by in Food Network Chef, Shows, January 30th, 2013

Anne Burrell Chef WantedNo-nonsense chef Anne Burrell is taking her passion for the culinary industry one step further in an all-new season of Food Network’s Chef Wanted, premiering tomorrow night at 10pm/9c. If the applicants want to impress Anne and the restaurant’s management, they’ll need more than just stellar food chops and a winning resume to score their dream job.

So how can you be sure that you’re going after the right job? And once you’ve secured an interview, what are some things to keep in mind? We recently sat down with Anne and she dished her top tips for finding a job that fits like a glove:

1. Go for a job that you feel that you’re equipped to love.
2. Do research on the restaurant: its clientele, its owner and the area it’s located in.
3. Find out what the staff size is. It’s important to know how much support you’ll have.
4. Ask yourself why you really want this job.
5. Remain cool under pressure.
Continue reading Anne’s tips

...10...181920...30...