by Joseph Erdos in Shows, April 10th, 2013
by Sarah De Heer in Food Network Chef, Shows, April 10th, 2013
Some of the mystery basket ingredients that get used on Chopped are pretty unusual, to say the least. But the culinary producers who come up with them don’t just draw them out of a hat — though sometimes it does seem that way! They take their time to decide on the ingredients, making sure the basket components are just right and actually manageable. FN Dish queried the culinary producers to find out the top 16 weirdest basket ingredients they’ve had on the show. The list of ingredients ranged from goat brains to gummy eggs over easy — almost no ingredient is off-limits.
Now it’s up to you, Chopped fans, to vote on the ingredient you think is the weirdest of them all in this four-round bracket tournament, which coincides with the new season of Chopped All-Stars.
by Guest Blogger in Food Network Chef, Shows, April 9th, 2013
May Madness hits Food Network this spring as Iron Chefs battle it out — one-on-one — in the first-ever Iron Chef America: Tournament of Champions. With five episodes and a panel of revolving judges, the tournament features high-stakes, bracket-style battles between the best of the best in the culinary world. The tournament begins Sunday, May 5 at 10pm/9c with a face-off between the two newest Iron Chefs, Alex Guarnaschelli and Geoffrey Zakarian.
Get the full schedule
by Maria Russo in Food Network Chef, Shows, April 8th, 2013
Every Tuesday, Justin Warner, winner of Food Network Star Season 8, is back remixing the Chopped All-Stars baskets as seen in the episode Sunday night in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV, “I would have made this and that instead!” then these are the posts for you.
by Justin Warner
Welcome back to the Rebel Remix, where yours truly will attempt to simulate via text what I would do in the chef shoes of this week’s contestants.
Appetizer basket: Veggie terrine, galangal, banana bread and mango juice
Oh, veggie terrine, you hideous mess. Flavor-wise you aren’t a danger, but what can we possibly do to divert the judge’s attention from your repulsive pigmentation? The answer: Put a banana-bread bag over your head. This basket has a definitive tropical feel to it, aside from the veggie terrine, but the terrine’s carrot flavors will work very nicely with the galangal (kinda like a wicked stepmother of ginger), and banana bread will fit in with mango juice like the Chiquita banana lady would fit in at Carnival. Start by freezing the terrine so we can cut it into batons more easily. Next we’ll make a sauce by chopping up the galangal and adding it to the mango juice. Put this mix on the stove and get it reducing ASAP.
by Sarah De Heer in Food Network Chef, Shows, April 7th, 2013
Among locals in the South, it’s common to believe that one style of barbecue reigns supreme, that a signature blend of spices and use of the sauces, rubs and techniques turns out real-deal ribs, pulled pork and brisket, and others’ versions aren’t true ‘cue. In tonight’s marathon of Diners, Drive-Ins and Dives, Guy‘s delving into the world of Tennessee barbecue with a tour of Memphis hot spots. His first stop is Leonard’s, an almost-100-year-old institution specializing in classics like meaty ribs and chopped pork; then he heads to Tom’s Bar-B-Q for a deliciously speedy meal made with Mediterranean flavors.
After a weekend in Memphis, Guy takes off to discover authentic German dishes in Chicago and a Honolulu food truck serving Island-style fare before setting his sights on the city. He’s at The Sparrow Tavern in Queens, N.Y., known for its elevated takes on bar food, including the Bifteki Burger Sandwich, before moving on to Indianapolis. There he stops by Zest to taste its signature Tomato Bon Bons, stuffed with cheese and coated in sausage.
Go behind the scenes with Guy
by Sarah De Heer in Food Network Chef, Shows, April 7th, 2013
What can you expect when you put 16 star chefs you know and love on the Chopping Block for charity? Inventive dishes, out-of-this-world ingredients, smack talk, laughs, sweat and a grand prize of $50,000 for the winner’s charity.
Here’s the breakdown: Each Sunday, a new group of All-Stars will compete for a spot in the finale. Tonight, viewers saw four familiar faces from Food Network and Cooking Channel in action in the Chopped kitchen. In the coming weeks, you’ll see mega-chefs, Chopped judges and celebrities battle it out to show the world they’ve got the chops to win the grand prize.
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the winner.
SPOILER ALERT: Find out who won
by Joseph Erdos in Shows, April 5th, 2013
Tonight an all-new season of Chopped All-Stars began, and what better way to kick things off than pitting Food Network stars against their Cooking Channel counterparts? Stars dashed to deliver dishes before the clock ran out, and competitors bumped into each other, putting one chef’s dish at risk. Needless to say there was no shortage of drama.
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.
SPOILER ALERT: Our exclusive interview with the runner-up
by Joseph Erdos in Shows, April 4th, 2013
This weekend, Food Network has new episodes from Paula, Ree, Ina and Jeff, plus new episodes of the competition shows Cupcake Wars and Iron Chef America and the premiere of Chopped All-Stars (watch a preview of the episode above).
First, on Saturday morning, Paula is joined in the kitchen by KC from KC and the Sunshine Band to cook up healthy versions of some roadside favorites. Then Ree and the kids are putting together a care package for Grandma Edna. Later, Ina’s taking inspiration from local food in the Hamptons to come up with recipes for her blog. On Sunday morning, Jeff is making diner sandwiches inspired by a recent visit to a local sandwich shop.
On Sunday evening, tune in for a weird episode of Cupcake Wars where the bakers must compete for a chance to cater an event for “Weird Al” Yankovic. Afterward watch the premiere of Chopped All-Stars as stars from Food Network and Cooking Channel compete in Round 1 for a spot in the finale and $50,000 for charity. Then it’s an episode of Iron Chef America with Jose Garces vs. Russell Jackson.
Read about the shows
by Maria Russo in Community, Shows, April 4th, 2013
Coquette, a French brasserie in Raleigh, N.C., run by husband-and-wife team Kevin and Stacey Jennings, needed a new chef with French flair. Anne Burrell and the Chef Wanted
team were called in to help with the search. After testing four candidates, an offer was extended to Chef Michael Bryant.
Chef Bryant has been waiting for the right opportunity to move to the East Coast from Los Angeles so he can be closer to his daughter. Classically trained in French cuisine, Chef Bryant knows this opportunity is perfect for him.
For the first test, the chefs were instructed to make one sweet crepe and one savory crepe, incorporating the same ingredient in the filling of each. Chef Bryant ambitiously chose to use pink peppercorns and kumquats in both. For his savory dish, he made a crepe au fromage with salmon and pink peppercorn and kumquat salsa. His sweet crepe suzette featured a kumquat curd filling and a blueberry and peppercorn reduction. Anne and the owners appreciated his ambition and felt his dish was very creative.
by FN Dish Editor in Food Network Chef, Shows, April 3rd, 2013
If you’ve ever found yourself watching Food Network in your living room and thinking, “I can do that, too,” or, “I want try what they’re doing on television,” now is your chance to go from Food Network viewer to on-air contestant.
We’re currently accepting applications for the fourth season of Tyler Florence‘s The Great Food Truck Race — the multi-week showdown that challenges food truck teams to outsell one another in a coast-to-coast road trip — plus an all-new competition series hosted by Tyler, Food Court Wars. Whether you’re an experienced restaurant chef or a novice home cook, if you think you have the dedicated passion, enthusiasm and charisma to impress Tyler and a national audience, we want to hear from you.
Justin traveled the back roads of the South in his 1-hour special, Rebel Eats, this past Saturday night (watch the full episode here), but it’s hard to show everything in just 1 hour. Click the play button above to watch never-before-seen Rebel Eats moments and go deeper with Justin as he answers questions about his show and what’s next for him.
Tell us about the deep-fried burger from Dyer’s. What’s the difference in taste between standard oil and the century-old stuff that’s used at the restaurant, and what does it bring to the burger?
Oh man — I could wax poetic about that burger. Imagine if you cooked some garlic in oil and then removed the garlic. What is left? Garlic-flavored oil. The oil then becomes a condiment. Imagine if you put your garlic oil on bread. Nobody would bat an eye. That doesn’t sound wild at all. Now imagine doing this with delicious ground beef instead of garlic, and using that oil to fry all your burgers. For 100 years. The real question is what doesn’t it bring to the burger? Scientifically speaking though, by smashing the patty they are increasing the surface area and getting rid of air. This makes the beefy flavor more concentrated per bite. Also, by frying it, it cooks very quickly to well-done. Now, a well-done burger is murder in my book, but here it actually works nicely because of the thinness of the patty. The more you cook a patty, the more the beefy flavor is coaxed out, but the less appealing the texture. By making thin, greased-up patties, they are letting the beef grease provide the juiciness in the burger. They don’t serve lettuce or tomato because this burger has no room for crunch. It is like eating a puck of beef butter. Maybe that sounds gross to some, but to me this sounds like a great last meal.