All Posts In Food Network Chef

The Neelys’ Unforgettable Easter Experience at the White House

by in Events, Food Network Chef, April 12th, 2012

white house
We thought we had done and seen it all, but the past few days have been a whirlwind of great memories. It all started Saturday night: It was our daughter Shelbi’s junior prom, and she looked as beautiful as her mom as she left to enjoy her amazing and memorable night.

As the sun came up on Easter Sunday morning, we got up and started packing for our flight to Washington, D.C., to attend the annual White House Easter Egg Roll. As soon as we landed, we were like kids on Christmas morning. We arrived at our hotel and turned in early so we would be ready to roll first thing the next day.

The car arrived promptly at our hotel at 8 a.m. Monday, and it was only then that our excitement started to turn to nerves. We were going to the White House. Not just for a group tour, but to meet the first lady as her official guests at the White House Annual Easter Egg Roll. We were also invited to host two cooking demonstrations for all of the guests, as well as the first family — that’s enough to give anyone a bubbly stomach.

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Michael Symon Takes the First Round of Chopped All-Stars

by in Food Network Chef, Shows, April 10th, 2012

michael symon chopped all-stars
Yesterday on FN Dish, we broke down the first episode of Chopped All-Stars for you, including an interview with runner-up Marc Forgione.

Today, we’re chatting with the first-round winner and Iron Chef extraordinaire, Michael Symon.

What was it like  competing against your fellow Iron Chefs?
MS: It’s always flattering and an honor to compete against chefs that work at such a high level. It’s also so much fun.

Which basket did you have the most trouble with?
MS: Dessert. I’m not a huge fan of rum.

More from Michael after the jump

Chopped All-Stars Begins: One Iron Chef Moves On, Three Say Goodbye

by in Food Network Chef, Shows, April 9th, 2012

chopped all-stars iron chefs
What can you expect when you put 16 star chefs you know and love on the Chopping Block for charity? Inventive dishes, out-of-this-world ingredients, smack talk, laughs, sweat and a grand prize of $50,000 for the winner’s charity — you can expect it all on the newest season of Chopped All-Stars.

Here’s the breakdown. Each Sunday, a new group of All-Stars will compete for a spot in the finale. Last night, four Iron Chefs battled it out. In the coming weeks, you’ll see gourmet globetrotters, former Food Network Star contestants and Chopped judges. That’s right — the judges are coming out from behind their judges’ table to show the world they’ve got the chops to win the grand prize, too.

Last night, Michael Symon, Jose Garces, Cat Cora and Marc Forgione stepped out of the comfort zone of Kitchen Stadium to compete against each other. If you missed the show and recorded it, don’t read any further — we’re about to break down the episode, divulge the winner and chat with the runner-up.

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Alex’s Easter Leg of Lamb

by in Food Network Chef, Holidays, April 4th, 2012

leg of lambOddly, my most vivid memory of a leg of lamb comes from my years of living in France and not my childhood kitchen. I was strolling in an open-air market and stopped in fascination in front of a rotisserie. There, in the midst of tables of fresh vegetables, I stood, transfixed. An enormous leg of lamb was slowly turning and was the deepest golden brown. At the bottom were various fingerling potatoes and onions that clearly had been cooked in the drippings. I honestly wasn’t sure what looked better, the meat or the vegetables.

I have been imitating that experience ever since. I save the rosemary to be mixed in with the vegetables and the cooking juices once the meat is cooked. I find that when rosemary is cooked too long, it tastes medicinal instead of herbaceous and fresh.

Get Alex’s recipe

Gnocchi With Potato Skins — Alex Eats

by in Food Network Chef, Recipes, March 22nd, 2012

gnocchi
I have always been a fan of other people’s gnocchi. Somewhat dense and coated with layers of grated Parmesan cheese. My favorites are the ones that taste so intensely (and purely) of potato and provide the perfect companion to many of the spring vegetables I look forward to devouring in the coming weeks. From Swiss chard to the first little parsnips to fava beans to baby spinach, gnocchi makes them all taste even better than they do on their own. After many bad batches, I settled on this recipe as my absolute favorite. Like pancakes, your first batch may not be your best.

It takes time to try your hand at this. This recipe, to me, is worth that culinary leap of faith.

Get the recipe

Who Do You Want Cooking Lessons From?

by in Community, Food Network Chef, March 21st, 2012

guy fieri, alton brown, bobby flay, anne burrell
Food Network recently asked fans on Facebook: “Which Food Network chef would you most like to take cooking lessons from, and why?” Many who responded didn’t want to choose just one, but those who did shared exact reasons why. Guy, Bobby, Anne and Alton were among the top picks. Here are some of the highlights:

  • Randy Nez: Bobby Flay. His story is truly unique and inspiring, and one of his many influences is my homeland — the beautiful Southwest. I love his ability to throw down with just about any dish, and I love to grill.
  • Sharon Grimes: Guy Fieri because he’s fun, he knows what he’s talking about, we use the same cooking style and he’s not as messy as some of the others. He loves his family, he’s always involving his kids and he’s not trying to make himself look bigger or better than anybody else.

Who do you want cooking lessons from?

Speculoos — The Next Best Thing You Never Ate

by in Food Network Chef, March 13th, 2012

speculoos spread
What’s the next best thing you never ate?

The Food Network Kitchens staff might know. We see (taste and smell) ingredients and products just before they take their place in the national palate. Sometimes one of our on-air chefs brings them into our kitchen, sometimes we find them during restaurant dinners or in grocery stores, at home and away. Each month we’re going to share one with you, along with tips or recipes. And we know that many of you devote a good amount of time to exploring, tasting or just getting dinner on the table, so let us know what you find that might just be the next best thing we never ate.

We Spy Speculoos

Peanut butter without nuts. Nutella without chocolate. While the first speculoos ad campaign might take the usual route of extolling what it’s almost like, we love it for what it is: an unctuous spread, tasting of toast and cinnamon and caramel, made by grinding its namesake Belgian cookie with oil.

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Jeff Mauro Talks Sandwiches for the Big Game

by in Food Network Chef, Holidays, February 3rd, 2012

Jeff Mauro Talks Sandwiches for the Big Game
You created six new sandwiches for Food Network specifically for the big game this Sunday. How did you come up with them?

JM: They are easy sandwiches I would want to eat while watching a game. Plus, they hold well so they are going to remain fresh and tasty, at least until halftime, when they’re all gone.

rueben meatball slidersWhich one can we expect on your menu?

JM: My good friend is actually hosting an engagement party the day of the big game, which is not only grounds for a man-card revocation, but also cuts into my prep time. That’s why I’m making the Rueben Meatball Sliders. They are easy to make ahead, as well as the Monster Muffaletta, which really involves no cooking.

Bread can make or break a sandwich »

Add Fruits and Veggies to Your Super Bowl Menu

by in Food Network Chef, Holidays, February 1st, 2012

fruits and vegetables
The Super Bowl is such a great athletic event. It’s also a day that honors another great sport: cooking. People get out their smokers and their spicy chicken wing recipes. Others grab their salsa recipes and tortilla presses. It’s definitely a day to bust out some of your favorite all-American recipes. What I find people struggle with is something to put out on the table that’s relatively light, something with vegetables or fruit. Are we looking for something to replace those wings or hot dogs? Absolutely not. Just something else that can complement it.

Here are some suggestions and tips for that “light” (albeit out of place) touch for your Super Bowl spread:

  • Fruit can be a great guest at your party. Skewer some tomatoes and grapes and serve them with bowl of yogurt flavored with a few spoonfuls of honey, a squeeze of lemon juice and a pinch of ground cinnamon. Or just serve them plain.
  • Make a vegetable platter. What are my favorite vegetables? Raw carrots, cucumbers, celery, red bell peppers and cauliflower. Veggie platters allow people to nibble.

More tips for a lighter Super Bowl spread »

Iron Chef Marc Forgione to Open New Restaurant

by in Food Network Chef, News, January 13th, 2012

american cut restaurant
This spring, Iron Chef Marc Forgione is taking his talent to Atlantic City as he opens a new restaurant at Revel, a beachfront resort. American Cut is Chef Forgione’s first restaurant outside his Michelin star winning outpost in New York City.

“American Cut gives me the opportunity to redefine and reset the bar for the American Steakhouse experience,” he says.

The 300 seat restaurant will feature a lounge, a grand meat bar and seafood raw bar, two private dining areas and a main room with views of the Atlantic Ocean.

Chef Forgione’s decadent menu spotlights his take on the ultimate surf and turf — a 28-day aged, 48-ounce Tomahawk Rib Eye Chop served with Chili Lobster. The Chicken Under-A-Brick dish for two served at his namesake restaurant in New York will also make an appearance on the menu.

The name American Cut is a nod to Marc’s father, Chef Larry Forgione who owned An American Place in New York City.

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