All Posts In Shows

The Judges and Host of Chopped Look Back on 20 Seasons of Memories

by in Shows, June 19th, 2014

Chopped judgesFor 20 seasons of Chopped, viewers have seen numerous winning chefs walk away with $10,000, a few grand tournament champions leave with $50,000 and many chefs walk the hallway of disappointment after being chopped on national television. And the Chopped judges have witnessed all these happenings in front of and behind the cameras. Now they share their most-memorable moments from the series, which goes into its 20th season this month.

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Calamari Gets a Lighter, Summery Makeover

by in Recipes, Shows, June 18th, 2014

Calamari Stirfry with Peppers and CukesFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient squid. While squid is traditionally deep-fried in breadcrumbs to lock in its natural flavor, this stir-fried version makes use of sweet and tangy ingredients like soy sauce, molasses, lime and ginger to bump up the flavor. Served over chilled rice noodles, this take is a refreshing departure from the heavier classic, making it a cooling retreat for summer dining. Read more

The First Day of Chopping: A Look Back on Chopped, Episode 1

by in Shows, June 18th, 2014

Chopped judgesThis month Food Network is airing the 20th season of Chopped. To mark this momentous occasion, FN Dish is giving viewers the chance to see what the show looked like in its very first taped episode. Over the years the set has been updated and the basket ingredients have definitely gotten much more varied, but what hasn’t changed is the format of the show — a testament to its success.

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Getting to the Heart — and Stomach — of America in the New Series Eating America

by in Shows, June 16th, 2014

Anthony AndersonOn the new series Eating America, premiering Monday, July 28 at 9|8c, host Anthony Anderson is on a mission to discover the most flavorful food festivals in the country. Food Network fans may recognize Anthony Anderson from Chopped, where he competed on a special holiday episode, and from Iron Chef America, where he’s been a frequent judge. This food lover is now taking on a new venture in Food Fest Nation, tasting everything from classic interpretations of regional fare to surprising twists on favorite dishes. Anthony will get to the belly of what is truly at the heart of America — one food festival at a time.

Get a Sneak Peek and the List of Festivals

“I Ate the Cheese That Came Out of These Things?” — Alton’s After-Show

by in Shows, June 15th, 2014

On Cutthroat Kitchen, the sabotages are created to confuse the contestants and make them think on their feet. This is especially the case with the ingredient swaps, where the chefs have to trade in their gourmet ingredients with sub par foods of host Alton Brown‘s choosing. This is precisely what happened in the cheesecake round, where Chef Diana made Chef Eric harvest his cheese from a platter of leftover cream cheese bagels, cream cheese Danish, Philly cheese steaks and sour-cream-filled baked potatoes.

“That’s messed up,” said judge Jet Tila on this week’s Alton’s After-Show. “I don’t know how long that’s been sitting here!” Still, he admitted that he had no idea that the cheese had been adulterated in any way, stating, “It came together, it was cheesy, and I didn’t get any of the weird savory bits.” Chef Eric smartly harvested the cream cheese of the Danish and bagels, and, as Alton said, “He definitely earned every bit of it.”

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Simon’s Top 10 Tips for Winning Cutthroat Kitchen

by in Shows, June 14th, 2014

Simon's Top 10 Tips for Winning Cutthroat KitchenThanks to a winning combination of one of the best production crews in the business and the #Evilicious leanings of its host, Alton Brown, Cutthroat Kitchen has not only become a huge hit, but it has also provided me, as a judge, with one of the most-fun jobs I’ve had since I moved over to this side of the pond.

Dozens of people ask me what it takes to succeed on the toughest culinary show on television. So, just in case you’re ever called upon to stand face-to-face with Mr. Brown, here are my top 10 tips on how to win in Cutthroat Kitchen.

1. Shop Smart: As I found in my one appearance behind the stoves to date, you don’t need Alton Brown to ruin your day in Cutthroat Kitchen; you can just as easily do it yourself. A bad showing in the pantry can easily lead to an early exit. Be sure not only to make a mental list of basics for the dish you are asked to prepare, but also grab some staples like eggs and flour, ingredients that can get you out of a bind if the bidding goes against you.

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Celebrating Father’s Day with Rachael Ray on The Kitchen and a Cutthroat Kitchen-Themed Food Network Star

by in Shows, June 13th, 2014

Father's Day With Rachael Ray - The KitchenCelebrate Father’s Day with Food Network as your favorite stars create special recipes to help Dad feel loved and admired. Then, get set for three hours of competition with episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.

This Saturday, Nancy Fuller hosts a festive dinner of her own to commemorate 20 years since she bought her home. The hosts of The Kitchen create delicious brunch recipes for Dad and cover some last-minute gift ideas.

On Sunday, Guy Fieri puts a Chinese twist on his Father’s Day recipes on Guy’s Big Bite. Later in the evening, come back for more Guy on a new episode of Guy’s Grocery Games. After that, the Food Network Star contestants must please Alton Brown in a Cutthroat Kitchen-themed challenge. Then, tune in for more Cutthroat Kitchen with a brand-new episode.

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Restaurant Revisited: No Day at the Beach at Portu-Greek Cafe

by in Shows, June 11th, 2014

Restaurant: ImpossibleAfter running Portu-Greek Cafe in Hudson, Fla., for eight years, husband-and-wife owners Jordan and Anne Lindiakos were losing at least $4,000 every month, so they looked to Robert Irvine for help in a last-ditch effort to save their combination Portuguese and Greek eatery. While what Robert deemed the restaurant’s “very plain” decor and the largely microwaved menu were surely in need of an overhaul, the business’ management style was largely to blame for its failure. “We don’t make long-term decisions,” Jordan admitted, speaking of himself, his wife and his children, who work at Portu-Greek Cafe. It was up to Robert and his Restaurant: Impossible team to not only transform the cuisine and decor at the restaurant, but also to improve Jordan’s leadership ability and help the family work better together. Read on below to hear from Anne and Jordan, and find out how their business is faring today.

“At this time, we have at least doubled sales,” Anne says, noting that Portu-Greek is “very busy.” Jordan admits, “The decor is beyond everyone’s wildest dreams, including ours.”

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Pork Chops Get a Sweet-and-Savory Coating with Banana Chips

by in Recipes, Shows, June 11th, 2014

Banana Chip Crusted Pork ChopsFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient banana chips. While panko breadcrumbs serve as a great coating for almost all meats, the chefs wanted to prove that changing it up by mixing the breadcrumbs with a sweeter ingredient would result in a unique sweet-and-savory take on a classic jerk pork chop. In this Banana Chip Crusted Jerk Pork Chops recipe, the banana chips are ground in a blender to make them fine enough for the seasoning. Served with rice and beans, this is a quick, delicious dinner for those warm summer nights.

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Bobby Flay’s 10 Commandments of Grilling

by in Food Network Chef, Shows, June 10th, 2014

Bobby's Perfect BurgerOn his all-new series Barbecue Addiction: Bobby’s Basics (Sundays at 11a|10c), grill master Bobby Flay is putting away his recipes for involved, complicated meals and focusing on those essential summertime favorites all of us should have in our arsenals. Each week he’ll break down the how-tos for various authentic plates and share his secrets for turning out the most-authentic true barbecue, which are largely dependent upon his grilling commandments. Read on below to learn Bobby’s 10 must-know pieces of advice for all things grilling, from juicy burgers and smoky barbecue sauce to entertaining tips and the ultimate pantry ingredients.

1. Direct/Indirect Heat: Set up your grill with two zones — one for direct heat, and the other for indirect heat. Use the direct heat to sear meats and veggies, and move them to the cool side to allow the food to finish grilling without overcooking.

2. Lid On or Off? That Is the Question! My rule of thumb is to leave the lid off for ingredients that cook quickly like shrimp and vegetables and put the lid on for longer-grilling items like poultry and steak, to use the grill like an oven and prevent burning or overcooking.

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