Holiday prep is in full swing, and this weekend all of your favorite chefs have new ways to make the season more enjoyable than ever. First up on Saturday, Ree Drummond is making lots of different Christmas goodies to give away as gifts. After that, Nancy Fuller is hosting Christmas Eve and serving Crown Roast of Pork with Chestnut Sausage Stuffing and after-dinner Ice Cream Eggnog for the adults. Next, Duff Goldman stops by The Kitchen to demonstrate how to become a pro at making gingerbread cookies. Then, Patricia Heaton is whipping up Shepherd’s Pie and Popovers with Roast Beef and Horseradish, followed by Valerie Bertinelli hosting a holiday buffet stocked with Lasagna alla Besciamella and a very special cocktail.
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Though Joni Kauffman, the owner of Cape Horn Family Restaurant, did not know that Robert Irvine was about to ambush her, her husband, Barry, was indeed aware of the surprise. Barry reached out to Robert and his Restaurant: Impossible team for help to rescue the failing Red Lion, Pa., eatery. With the help of some revealing hidden cameras staged around Joni’s business, Robert was able to see that perhaps the greatest problem plaguing Cape Horn was in fact Joni herself. He ultimately worked with her to improve her management skills and help her realize what she needed to do to guarantee both her personal and professional success. Read on below to hear from Joni to find out how her business is faring a few months after its Restaurant: Impossible transformation.
“Robert Irvine has taught me so much in such a short time,” Joni explains of Robert’s impact on her. “I have come to realize that I cannot and will not let my staff disrespect me or my expectations of them.”
Check out this step-by-step guide to learn how to make the best chocolate chip cookies.
It was a finale of evilicious proportions last night when the top-four chefs took their places in the Cutthroat Kitchen: Superstar Sabotage arena for the fifth and final face-off. Fabio Viviani ultimately claimed the win after several downright diabolical sabotages, but it was Richard Blais who landed what was perhaps the most “hands-off” challenge of the battle. In the Round 3 dessert test, a Bob lent Richard a hand — or rather, both of his hands — which acted as Richard’s own while the Bob finished the round behind him. And in keeping with After-Show tradition, of course, it was only a matter of time before Alton Brown and Simon Majumdar, the judge of the day, tried their hands at this sinister setup.
Simon opted to prepare a cranachan, a layered trifle-like dessert spiked with whiskey, though of course it was Alton who’d be doing the actual prepping with verbal cues from Simon. While the situation started out efficiently enough, with Alton following Simon’s commands and executing each step gently, it indeed didn’t end that way, as Alton could hardly see his moves before him. “Not even close!” Simon said as Alton struggled to pour a glug of brandy into the glass. What resulted was a finished dessert, but also a messy prep station, a messy Alton and a messy Simon.
Alton Brown isn’t shy about doling out diabolical sabotages to anyone and everyone who enters the hallowed Cutthroat Kitchen arena, including grandmas, firefighters, the judges he keeps on hand and the A-list chefs on Superstar Sabotage. In this brand-new series, 16 all-star professionals, all renowned in their field, agreed to subject themselves to Alton’s eviliciousness. While most ultimately fell in their quest for Cutthroat glory, a few shined — one in each of the four preliminary rounds and one of them again in tonight’s tournament finale. If you haven’t watched the newest episode, read no further, because we’re about to break down the ins and outs of the battle and reveal the tournament champion.
Our young Chopped Junior contestants were tasked with using avocado — an ingredient that’s great solo — as part of an entree dish. Inspired by their dishes, we put on our aprons and wandered into the Food Network Kitchen to make lunch.
We thought about guacamole, the most-iconic preparation of avocado, and decided to make it portable for lunch. So we mashed and mixed it right in its shell — no bowl required. Here’s how to make your own:
Normally, well-respected chefs would cringe at the thought of boxed macaroni and cheese, but the appetizer basket from the special Mac and Cheese episode of Chopped is a different story. “If someone doesn’t use that little bag of powder in here, total cop-out — you’re chopped,” Alex Guarnaschelli says. In this new installment of Chopped After Hours, Alex — along with her fellow judges Maneet Chauhan and Aarón Sánchez — must make an appetizer using boxed mac and cheese, Canadian bacon, Swiss chard and monkfish.
Alex begins studding her monkfish with the bacon for flavor and plans on making a macaroni and cheese sauce for the dish. “I’m going full-on blasphemy and anarchy,” she says of her dish. Aarón and Maneet are going a little more traditional, however. Aarón is making escabeche (a Spanish fish dish made with vinegar) while Maneet has envisioned the fish with a korma sauce (a traditional Indian nut-based sauce). When Maneet and Aarón realize they’re both using saffron for their sauces, Aarón responds, “You’ve been saffroned.”
Where can you eat breakfast for dinner, drink a cup of joe all day long or sit and relax without any fuss? It’s the American diner. On a recent episode of Top 5 Restaurants, hosts Geoffrey Zakarian and Sunny Anderson revealed the best diner dishes and where to get them. Whether they’re homey comfort food or towering carb-loaded dishes that double as hangover cures, these dishes keep customers coming back for more. Find out what made the list and which diner to visit next.
This week on Foodie Call, Justin’s love of video games finally connects with his love for food when Nintendo’s PR guru, David Young, stops by to discuss the surprisingly wide crossover of games and food. Inspired by the squid motifs in Nintendo’s Splatoon, Justin decides to acknowledge his fanboy status in an interesting way.
No matter the dish of the day or the chefs competing in battle, Alton Brown frequently auctions off sabotages that send Cutthroat Kitchen contestants to the seemingly strangest of work stations to prep their plates. (Remember the ball pit, the canoe and the high chair?) This week’s face-off was no exception as the Round 2 barbecue bacon cheeseburger test landed one competitor — where else? — atop a mechanical bull for the ultimate in ready-for-anything cooking. In true After-Show fashion, Alton wasted no time in saddling the judge of the day to this diabolical fate, and Antonia Lofaso took her turn at the challenge. Luckily for her, though, she didn’t have to prep burgers from scratch.
“You’ve got mise en place for the papaya salad,” Alton explained to her, as she had everything she’d need to make the Round 1 dish so long as she could stay atop the bull. “This is actually not that hard,” Antonia said while reaching for her ingredients and assembling the salad. But that was before Alton showed off the power of the bull controls. “How hard is it now?” he joked with her, after turning her around on the bull so she faced squarely away from the prep table. Once Alton repositioned her at the table, it was all about making do with the bucking and handling the moves in stride before she ultimately turned out a finished papaya salad.