On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient ground pork. This Roasted Eggplant with Sichuan-Style Pork recipe reinvents the inexpensive ingredient for an outside-of-the-takeout-box meal that’s ready in 30 minutes. Stir-frying the pork with spicy Sichuan flavor transforms the familiar ingredient into a dish that’s just as flavorful — if not more than — takeout.
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Cutthroat Kitchen is in full swing (now in its fourth season), and with time also come lessons learned — many lessons learned. Frequent judge Simon Majumdar recently revealed the mind of a Cutthroat judge to FN Dish, and now host Alton Brown is sharing survival techniques. From the pantry to the kitchen, Alton breaks down the most-common mistakes that can easily be rectified, as well as how a chef should best prep himself or herself for sabotages.
Click play on the video above to learn Alton’s tips for acing round after round in the Cutthroat arena.
Four young chefs-in-training entered the competition on tonight’s second episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen-chef winner from Part 2.
Cutthroat Kitchen host Alton Brown‘s sabotages can involve any number of evilicious plans, such as replacing a contestant’s prime ingredient with an inferior one or taking one’s cooking tools away. While these sabotages are bad enough themselves, Alton took evil to a new level in the fondue challenge, where he took away all of one chef’s ingredients and replaced them with his ‘Party Fondue Pot’, a large container of melted nacho cheese that hid a number of ingredients in its depth.
Chef Tom was given this sabotage and had to hunt through the 35 gallons of cheese to find something he could use for the fondue. Alton noted to judge Jet Tila on this week’s After-Show, though, that Chef Tom didn’t use any of the cheese from Alton’s pot in his fondue. “I would have used a little of this just as an emulsifier,” said Alton. “Because then you don’t have to worry about texture! This stuff’s never going to clump.” Still, Chef Tom walked away the winner, thanks to Chef Matt’s lack of starch in his cheese sauce.
Click play on the video above to see the Party Fondue Pot up close, and hear Jet’s reaction.
This weekend on Food Network, there are celebrations aplenty as your favorite stars share their tried-and-tested party recipes.
On Saturday, join Ree Drummond as she plans a huge engagement party for a friend featuring mouthwatering recipes on The Pioneer Woman. Next, the hosts of The Kitchen are creating fresh recipes with in-season summer produce. Later that night, check out a new episode of Iron Chef America in which Iron Chefs Bobby Flay and Masaharu Morimoto are paired with actor Anthony Anderson and food writer Simon Majumdar for the ultimate bar food battle.
On Sunday, Ina Garten returns with an all-new cocktail-themed episode of Barefoot Contessa, and Bobby is going global with a fresh new take on tacos on Barbecue Addiction: Bobby’s Basics. Next, get ready for battles galore as the competition heats up on new episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient black cod. Instead of marinating this flaky fish in something a bit more traditional, like miso and honey, the chefs decided to go a more unconventional route by combining grape jelly, soy sauce and balsamic vinegar for a sweet, savory and fruity flavor that soaks into the fish’s buttery flesh in this Grape Jelly-Glazed Black Cod recipe. The best part about the mixture is its versatility: It does triple duty as a marinade and, once boiled down, as a glaze to brush on during broiling and to serve as a sauce tableside.
Have you ever wondered what it would be like to be Alton Brown for a day? It’s not easy. I mean, sure, there are numerous perks and fun moments. But to tape a TV show, in this case Cutthroat Kitchen, takes a lot of work. FN Dish had the opportunity to shadow the host of this evilicious show and capture the ins and outs of a full day of taping (one day equals one episode). He opened up the door to his trailer, and showed us where he gets his coffee and how he enters each show and interacts with the culinary production team. Have you ever asked yourself whether the money in that briefcase is real? Alton dishes on that too.
Click play on the video above and follow Alton as he goes from his trailer to the set of Cutthroat Kitchen.
Four young chefs-in-training entered the competition on tonight’s first episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen chef winner from Part 1.
When it comes to cooking, it doesn’t matter how young or old you are — it’s the food that matters. And the teens on Part 1 of tonight’s Chopped Teen Tournament proved that talent is ageless. But, when it comes to the judges of Chopped After Hours, age doesn’t matter when it comes to letting loose, which is all too easy for them. As Ted points out in this all-new episode: “This is going to be tough for you,” as he asks the judges to act more mature than normal.
Amanda, Aarón and Scott take on the appetizer-basket ingredients from tonight’s episode. The ingredients include cherry drink pickles, lamb chops, kale chips and ricotta salata. Creating an appetizer out of these ingredients is all about finding the right balance and proportion — after all, it is an appetizer. The teen chefs learned, though the hard way, that cooking lamb chops on the bone isn’t possible in such a short amount of time, so quick thinking is necessary, especially when it comes to forming a plan B or C.
This summer, The Great Food Truck Race returns for Season 5, premiering Sunday, Aug. 17 at 9|8c, with host Tyler Florence and eight brand-new food truck teams. This season’s high-stakes culinary road trip will take the hopefuls on a new route beginning in Southern California and culminating in a triple-city finale in Florida. None of the teams are current food truck operators — they’re hitting the ground as rookies. But they do have food skills, fresh concepts and entrepreneurial spirits, which they’ll need to rely on if they plan to make it to the end for a chance at winning their own food truck business and $50,000 in seed money.