by Maria Russo in Recipes, Shows, October 9th, 2014
by Maria Russo in Shows, October 8th, 2014
In true Cutthroat Kitchen fashion, even the simplest dishes become seemingly insurmountable challenges once Alton Brown‘s evilicious sabotages make their way to the competitors. In this week’s premiere heat of the first-ever Superstar Sabotage tournament, the host turned a breakfast staple — French toast — into a near-nightmare for Round 3 rivals Chefs Michael Psilakis and Aarti Sequiera, as they were forced to make the plate using onion-scented bread and a small conveyor toaster, respectively. But when the mind games end, it turns out that for Alton, all it takes to make his winning French Toast (pictured above) is just a handful of ingredients — no sabotages in sight.
Ready to eat in a hurry, Alton’s fuss-free morning meal is the kind of staple you’ll want to master and make a permanent part of your recipe repertoire. He opts for a mix of eggs, half-and-half and a squeeze of honey to make the creamy custard for his brioche-based French toast. Cook the bread in butter until the slices are golden-brown, and top with sweet maple syrup or fluffy whipped cream for an indulgent finish. Click the play button on the video above to watch him make it.
by Maria Russo in Shows, October 6th, 2014
“I don’t know what to say sometimes to these things,” judge Antonia Lofaso revealed to Alton Brown on the host’s After-Show after learning of a particularly shocking challenge that befell Chef Michael. Tonight’s all-new episode marked the preliminary heat in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament featuring A-list chefs, so of course the sabotages proved to be as over the top as the crop of talent facing off in the kitchen.
After hearing that within the French toast offering Chef Michael gave her were slices of “crispy, old cheese bread” harvested from the top of French onion soup, Antonia was quick to understand, though not excited to admit, “That’s what I ate.” She also proclaimed that when it came to one chef being forced to simultaneously prepare a salmon dinner and walk on a treadmill, “There can’t be more.” Sure enough, however, Alton noted: “There’s always more. It’s Cutthroat Kitchen.” And then he revealed a critical station swap that would ultimately do in Chef Susan.
by Maria Russo in Shows, October 6th, 2014
A tiki bar-style restaurant offering live music, Padre Rita Grill in South Padre Island, Texas, is just four years old, but already the owners, husband and wife Micheal and Cathy Laferty, are finding themselves inundated with debt. They looked to Robert Irvine and his Restaurant: Impossible team not only to transform the interior of their space from island-oriented to next-level nautical, but also to overhaul the menu, adding fresh flavors and coastal influences. Read on below to hear from Micheal and Cathy to find out how Padre Rita Grill is doing a few months after reopening.
Micheal and his employees alike are pleased to be rid of the salad bar that was previously in their restaurant, as Cathy explains: “I believe the staff is very happy about not having the salad bar to deal with. It was a daily issue [in terms of] cleaning and keeping [it] filled, and they each voiced their dislike of the duty.”
by Maria Russo in Shows, October 5th, 2014
It will be a delicate balance of risk and reward for chefs on Food Network’s brand-new upcoming series Kitchen Inferno, as they’re forced to bet on their skills with cash on the line. Each week beginning Wednesday, Nov. 5 at 10|9c, contestants will face off in culinary showdowns in front of a live audience during the course of four possible rounds — how far they advance depends on their willingness to tempt fate by playing for more money and risking it all in the process.
With a grand prize of $25,000 at stake, chefs will be forced to do more than execute a properly seasoned plate or a beautifully adorned dish; as they begin their journey up the culinary ladder, they’ll face tests that are progressively more difficult, and it’s up to them to decide which to tackle and when to walk away. They can continue playing for the whopping sum, but if they chance their luck and fail, they’ll have to forfeit their winnings and succumb to blazing defeat.
by Maria Russo in Shows, October 4th, 2014
For a competition as entrenched in evil as Cutthroat Kitchen, the contest would have to turn especially ghostly to spook the chefs in the midst of battle, and that’s just what happened on tonight’s first-ever Halloween-themed episode. With the help of costumes, devilish-sounding dishes and terrifying tests, host-turned-vampire Alton Brown pulled off a fright-night battle like no other, and he filled in judge Jet Tila, who was appropriately dressed in judicial garb, on all of his scary secrets during his exclusive After-Show.
“It was a very spooky day here in Cutthroat Kitchen,” Alton revealed before a crew member rolled in the first sabotage: a coffin, which served as a makeshift prep station for one unfortunate competitor. Jet mused as to whom he would have sabotaged with this test during the first-round deviled egg dish: “The tallest person — for sure.” And sure enough, that’s what Chef Emme had in mind when she picked Chef Caulden for the challenge. Despite the creepy conditions, however, Chef Caulden managed to earn Jet’s praises, as the judge said: “Wait, so he composed his entire dish in there. The foam, the green, the everything. He did quite a good job.”
by Caitlyn Callegari in Shows, October 3rd, 2014
In the spirit of fall’s shorter days and colder nights, The Kitchen co-hosts dedicated an entire episode this morning to one of autumn’s most-anticipated indulgences: comfort food. From rich casseroles to hearty stews and extra-creamy desserts, few things are better than cozying up to a satisfying meal this time of year, and The Kitchen has you covered when it comes to enjoying both savory and sweet recipes.
FN Dish wants to know, now that the change of seasons is upon us and autumn is in full swing, what comfort food is you all-time-favorite decadence? Do you keep coming back for treats like double-layer cakes or piled-high pies, or do you prefer cheesier selects like bubbly lasagna or baked macaroni and cheese? Cast your vote in the poll below to tell us your go-to pick for comfort food.
by Maria Russo in Shows, October 2nd, 2014
October is bursting onto the scene, which means familiar fall festivities aren’t far behind, including Halloween and cold-weather comforts. Food Network has been creatively cooking up programming to match, with one part tricky competition and one part tempting treats. Celebrate the start of the new month appropriately with a thrilling Halloween-episode run of Guy’s Grocery Games, Halloween Wars and Cutthroat Kitchen. You’re in for a night of suspense, as not every chef will make it out of the competitions alive.
It’s not all ghoulish programming, though. You can catch Trisha’s Southern Kitchen, The Kitchen and Farmhouse Rules for a more reserved round of weekend entertainment. Trisha’s throwing a tea party, The Kitchen is serving up yummy comfort-food delights and Farmhouse Rules is going au naturel, using homegrown ingredients.
Trisha’s Southern Kitchen: All Things Miniature
Join Trisha and her friend Glenda for a tea party. In keeping with the theme, Trisha makes a meal of miniature dishes, including: Creamy Asparagus Soup, Mini Egg Salad Sandwiches, Mini Stuffed Peppers and Mini Monkey Bread Muffins.
by Caitlyn Callegari in Recipes, Shows, October 1st, 2014
Considering the scary-good surprises that befall chefs when they’re least expecting them, and the ghostly sabotages auctioned off by host Alton Brown, no competition does evil quite like Cutthroat Kitchen. And this weekend, for the first time ever, the Cutthroat arena will be transformed into an extra-spooky kitchen as the set gets dressed up for the show’s first Halloween-themed episode. Of course, no Fright Night contest is complete without costumes, and that’s where Alton comes in.
In the sneak-peek photo above from Sunday’s all-new Halloween episode, the host has gotten into the spirit of the day by donning his best vampire cape and a look of impending terror. What do you think Alton has in store for the unsuspecting chefs? Will he be handing out more tricks than treats this year?
Before you tune in on Sunday at 10|9c to see what mysterious mind games arise on the special Halloween episode, we’re challenging you, Cutthroat Kitchen fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
by Joseph Erdos in Shows, October 1st, 2014
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.
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.
Here’s Part 2 of our Interview with Gibson