For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient beef tip cap. The goal of this challenge was to cook something other than the typical roast, so the idea became an Asian-inspired soup. Traditionally hot pots of simmering broth are set at the center of a table, with each person dipping raw ingredients, like thinly sliced meats and fresh vegetables, into it for quick cooking. It’s the type of comfort food that’s meant to bring family and friends together over a shared meal. This Top Sirloin Hot Pot recipe is an easy at-home version that your family will love. It takes a total of 25 minutes to make, which is just what you want when you need fast comfort from the cold outside.
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From funny faces to laugh-out-loud hysterics, this season of Rachael vs. Guy has been full of funny moments, many of which were caught behind the scenes of taping. You’ll find Vanilla Ice rhyming on the fly, Florence spicing it up with her sauciness, Chris going crazy at the drop of a hat, Penn playing up his magic tricks and Guy dressed up as a ship captain. These celebrities had nothing to hide. Browse through our photo gallery of funny moments to see some of what went on behind the scenes of Rachael vs. Guy: Celebrity Cook-Off, Season 3.
When it comes to chocolate, most people think it’s meant for only dessert. But for chefs, especially Chopped-caliber chefs, it’s just another ingredient to transform. If they get chocolate in an entree basket — and in the case of the Chocolate Competition episode, they got chocolate items in every single basket — the chefs take on the challenge of creating savory dishes in stride. And the Chopped judges are no different.
In an episode of Chopped After Hours, Maneet, Marc and Aarón entered the Chopped kitchen to cook with the entree basket ingredients: chocolate cake pops, white chocolate cocoa mix, quail and serrano chiles. On the show, the three chef-competitors all seemed to have the most trouble with incorporating the chocolate cake pops, mainly because of their cakey centers. But not so for the judges, who used the pops in a marinade, mole sauce and stuffing — all their dishes proved to be enhanced by the chocolate treat. In the end Ted was amazed by all of their dishes: “I never would have thought cake pops and quail would have been so tasty.”
On tonight’s Rachael vs. Guy: Celebrity Cook-Off, for the first time ever, four celebrities competed in the finale for the title of RvG Champion and the prize of a $50,000 donation to the charity of their choice. After six weeks of honing their skills at a variety of cooking challenges, which included Medieval meals, Hawaiian luaus, supermarket product marketing, game-day foods and selling from a hot dog cart, the final four entered their most-difficult challenge yet. The celebrities were tasked with cooking a three-course meal for seven of the most-discerning celebrity chefs — and it all happened on a boat with one of the most-cramped kitchens. But the challenge wasn’t complete until they performed a presentation of their choosing. Who would show the judges that they could both cook a cohesive dinner and entertain effortlessly? FN Dish has the exclusive interview with the winner.
While some Cutthroat Kitchen sabotages, like mandatory utensils and the exclusive use of salt, are frequently used on the show, some are used far less often. On tonight’s all-new episode, Alton unveiled a never-before-seen sabotage that was enough to turn the kitchen into a party of sorts.
In Round 3’s birthday cake challenge, Chef Jessica was gifted what every birthday girl surely wants on her special day: a tower of beautifully wrapped presents. Some boxes were filled with silly toys and games, but Chef Jessica was after the select few containing critical ingredients needed to execute her cake, including flour, eggs and sugar. “Make them unwrap presents until they found [what they needed],” Alton explained to judge Jet Tila of the objective of this particular sabotage. “It was one of my proudest moments,” he joked with a smile during his After-Show. “If you picked incorrectly, this would take 20, 30 minutes,” Jet mused.
by Katie Lee
A friend of mine, Melanie Dunea, wrote a book called My Last Supper in which she asks chefs what they would want to eat for their last supper. I’ve often thought about what would be on my plate. I love fried chicken, Thanksgiving dinner, spaghetti and meatballs, my Grandma’s baked steak and gravy, and roast chicken and potatoes from this great little restaurant in Paris.
Gosh, my mouth is watering just thinking of all of those choices.
But ultimately, I think I’d go with the humble pizza pie. Not just any pizza, though. I’m not talking the run-of-the-mill, call up the delivery guy and it’s at my door in 30 minutes or less pizza. I’m talking true Neapolitan-style pie: thin, blistery crust that’s both chewy and crispy, just the right amount of fresh mozzarella, dotted like little islands in a sea of bright red tomato sauce, a sprinkle of salty Parmesan, a touch of fresh basil and a drizzle of the finest extra virgin olive oil.
What to Watch: KC from the Sunshine Band Cooks with Guy, and Chocolatey Episodes from Trisha and Giadaby Joseph Erdos in Shows, February 7th, 2014
This weekend on Food Network, watch all-new morning episodes from Ree, Trisha, Rachael, Guy, Jeff, Giada and Ina. On The Kitchen, the hosts have great new ideas for using kitchen tools in different ways. Both Trisha and Giada are inspired by chocolate in cooking their recipes. Jeff’s cooking his and hers French sandwiches. And on Guy’s Big Bite, KC from KC and the Sunshine band joins Guy in the kitchen to make mole.
In the evening on Saturday, watch a special Diners, Drive-Ins and Dives, and on Sunday night watch a special all-burger episode of Chopped, plus a new episode of Cutthroat Kitchen where the chefs must cook potato skins without either the flesh or the skin of the potato.
You’ve watched all season long as eight celebrities have cooked, competed, won and lost on Rachael vs. Guy: Celebrity Cook-Off. Now with just four celebrities remaining, the Season 3 finale, Monday 9|8c, will determine the one who will be named the Rachael vs. Guy champion. On Team Rachael there’s Florence and Penn, and on Team Guy there’s Tiffany and Herschel. Who do you think has what it takes to win it all? FN Dish breaks down the MVPs.
Stale bakeries are no more when Kerry Vincent comes in and works her expertise in Food Network’s new series Save My Bakery, premiering March 19 8|7c. With years of professional experience to call upon, Kerry revives bakeries’ selections of sweets as well as their sliding sales. Kerry’s mission is to reinvigorate local bakeries and put them back on the neighborhood radar. At the same time, she mends strained relationships that often are at the center of these failing businesses. As a master sugar artist and cake designer, and an inductee in the International Cake Exploration Societé Hall of Fame and the Dessert Professional Hall of Fame, there’s no better person for the job. Food Network fans may also remember Kerry from Food Network Challenge, where she served as head judge.
They would be, however, first-time restaurant owners, so they looked to Keith for help in finding a prime location that would offer them the expanded real estate for customer service they so desperately craved, plus room to bottle and distribute their products — fresh juices and raw foods among them. After scouring several Austin properties, some with asking prices well within their $350,000 budget as well as some that were over budget, the husband-and-wife clients opted to pursue a space that was once home to a music store. Although this location had not previously been set up as a restaurant, it promised a whopping 3,300 square feet of space and came with what Keith called a “monument sign” out front, which would go a long way in helping Joanie and Cary promote their restaurant.
FN Dish caught up with Joanie a few months after filming the show to find out how their business is progressing, and to learn more about her and Cary’s plans for Skinny Limits. Read on below for an exclusive first interview with Joanie and to get the latest details on the restaurant.
How is the renovation process? Has it taken the full six months to open?
Joanie: It is going great. Of course it’s slower than we want, but as the building is taking shape, we are getting more and more excited. It’s going to take the full six months to get it open. With design review, permits, construction bids, etc., it’s a long process. Having our temporary kitchen has been a great way for us to keep up with the growth of our shipping business without getting too stressed out.