Tater Tots have long been a side dish darling, with the versatility to accompany nearly any meal, from breakfast to dinner. But in this week’s Chopped Dinner Challenge for Chicken and Tater Tot Casserole, those craved-after Tater Tots serve as the basket ingredient, and that means they’re being upgraded to the main dish. As the Food Network Kitchen chefs point out, this meal is a perfect, crunchy substitution for a typical pot-pie dish.
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From Contender to Champion: Get to Know Gibson, RvG Kids: Cook-Off Winner and Host of The Jersey Shore Kidby Joseph Erdos in Shows, October 1st, 2014
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Winning Season 2 of Rachael vs. Guy: Kids Cook-Off for Gibson was pretty amazing, to say the least. This talented 12-year-old blew the competition away with his final presentation and a dish that won him high praise from the judges, including Curtis Stone, one of Gibson’s culinary idols. FN Dish chatted with Gibson at Alstede Farms, the setting for one of his three videos (you can read that interview here). There we talked about all that led to his winning his own Web series and what it was like competing.
But there was so much to talk about that it was impossible to cut the subject off at just his time on RvG: Kids and The Jersey Shore Kid. We wanted to find out more about how this young chef got into cooking in the first place, where his inspiration came from as a kid who began dabbling in recipes at age 7, and what keeps him still in the kitchen to this day — not to mention his dreams for the future as a chef.
When it comes to the holidays, baking has become an integral part of the tradition of celebration. But in Food Network’s new series, it’s turning into downright competition.
In Holiday Baking Championship, premiering Sunday, Nov. 9 at 9|8c, eight home bakers will get the chance to show off their sweet skills and holiday traditions as they compete for the grand prize of $50,000 and the title of Holiday Baking Champion. Whether they’re baking cookies, pies, fruitcakes or gingerbread houses, these bakers represent the best of the best when it comes to creating holiday sweets that can stand up to this festive competition, hosted by Bobby Deen, and the serious judging from a panel of experts: Duff Goldman, Nancy Fuller and Lorraine Pascale.
Each week’s challenges will narrow down the field of bakers until just one remains to claim the championship title. Holiday baking just got a lot more competitive.
Up your knife game with these from FoodNetworkStore.com.
“All the best restaurants in the country are sort of tilting away from excessive sweetness,” Ted infers from what Alex and Chris are saying about taking the baskets, containing banana pudding, vanilla ice cream, icing and brownie mix, in a slightly savory direction. “You could kind of just put all this together and be done,” says Alex, baking a warm brownie and topping it with a scoop of ice cream, but “the challenge is to figure out something to make that reinvents what’s here.” Chris adds, “I think that’s the only route you can go,” taking it down a savory road.
This Veterans Day will be a celebration like none other as all-stars from Food Network and HGTV, plus humanitarian Gary Sinise, together with the rest of the Scripps Networks Interactive family, honor Staff Sergeant Tony Woods in a brand-new upcoming special, Hero’s Welcome, premiering Tuesday, Nov. 11.
A 25-year service member who suffered life-threatening injuries in Iraq, Tony is preparing to retire from the military, but for this dedicated hero, a simple congratulatory party isn’t enough — especially if Robert Irvine and Genevieve Gorder have anything to say about it. On Hero’s Welcome, Robert and Genevieve will work with the Woods’ neighborhood to overhaul Tony and his wife Joedi’s Oahu, Hawaii, home so that’s it’s worthy of not just the couple but also the foster children they welcome into their family. Emotions will be high as Tony and Joedi experience the surprise of their lives when they arrive to find their home transformed and their community at the ready to thank Tony for his selfless service.
This past weekend, the finale of The Great Food Truck Race brought the remaining two teams to Florida. Tyler had the teams on a five-city tour of the state from Tampa to Key West, covering over 4,000 miles. Along the way he had them face challenges that even included cooking alligator in the Everglades. Luckily, they didn’t have to catch their meat first. In the end, one team brought something different to the game and came out on top, earning their own food truck and $50,000 (find out who won).
Whether you’re looking for seafood specialties in the Keys or Cuban classics in Tampa, you’ll find unique flavors that will have you going back for more in the Sunshine State. Check out all that southern Florida has to offer with these top 10 restaurant selections.
Going into the Season 5 finale of The Great Food Truck Race, the remaining two teams, Lone Star Chuck Wagon and Middle Feast, both had what it took to win. Both teams placed first twice before. Both knew their brand and the customer base they were marketing to. And throughout the seven weeks of competition, both teams honed their menus to the best quality they could offer. But in the end only one team could win their own state-of-the-art food truck and $50,000 in prize money to jump-start their culinary dreams.
While challenge dishes featured on Cutthroat Kitchen are classics and easy to prepare, many, like Thai coconut soup and falafel, aren’t necessarily appealing to children. On tonight’s all-new episode, however, the competition took a turn for the kid-friendly, as Alton Brown introduced one dish that’s perhaps enjoyed more by children than by adults: chicken fingers. “The chicken finger is featured on pretty much every single kids’ menu on the planet,” Alton told judge Jet Tila on this week’s After-Show. To celebrate the plate and honor one place many chicken fingers are eaten, Alton auctioned off a giant highchair, one intended not for kids but for an unlucky chef saddled with sabotage. “Look at the view,” Alton said jokingly to Jet, who willingly climbed onto the chair to experience the test for himself. “You can see further in Cutthroat Kitchen than ever before.”
While the sights may have been ideal up there, the working conditions were not, as Chef Joel found mini utensils, plastic plates and an electric cooktop waiting for him at the table of the highchair. Lucky for him, though, he didn’t stay there long, as he won the mid-round sabotage and forced Chef Oz to take his place and finish prepping the dish there as his own. He “simply cannot recoup,” Alton noted to Jet, who surely tasted the struggle in Chef Oz’s dish, as the judge sent him home after a failed chicken-finger offering.
Seven weeks of cooking, selling, marketing and plain physical exhaustion has culminated in the finale of The Great Food Truck Race, Season 5. Lone Star Chuck Wagon and Middle Feast, the remaining two teams to last through Tyler’s numerous Speed Bumps and Truck Stop challenges, found themselves starting in Tampa and ending in Key West. This five-city finale running over 450 miles in Florida wouldn’t be a breeze. Tyler once again tested their marketing abilities, their food quality and their hustle to sell. But only one team walked away with the keys to their truck and $50,000 to turn their dream into a reality.