Chopped, with its unconventionally combined ingredients, is all about the chefs’ creativity and out-of-the-box thinking. And this Chopped Dinner Challenge recipe for Oat Risotto with Roasted Cauliflower is certainly a dish that requires a degree of inventiveness. Because in this risotto, there isn’t any actual risotto involved. The Food Network Kitchen chefs selected steel cut oats as the basket ingredient to substitute the main ingredient — rice — and, no, they aren’t cooking up breakfast. The steel cut oats, fused with chicken broth, white wine, pungent garlic, parsley and Parmesan, serve as the perfect complement to the crisp, lightly seasoned roasted cauliflower.
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As the seasons progress on Cutthroat Kitchen (Season 5 starts this Sunday at 10|9c), it seems as if the sabotages are getting more and more diabolical. Recently, Alton Brown shared his top five favorite culinary sabotages with FN Dish.
Click play on the video above to watch Alton count down his favorite culinary sabotages from the first four seasons.
For the first time on Chopped, professionals and amateur cooks will go head-to-head at the end of the five-part Ultimate Champions tournament. But they’ve all competed on Chopped before. They’ve tasted what it feels like to win, and they’re hungry for more. In tonight’s fourth round, four celebrities from the world of television, music and sports battled to determine which one would move on to the grand finale, where there’s a chance to win the largest prize in the show’s history: $50,000, with a brand-new car to top it all off. FN Dish has the exclusive interview with the winner from Part 4.
This past week on The Great Food Truck Race, the rookies rolled into St. Louis, where they’d soon learn a lesson or two about food truck ownership. In a Speed Bump challenge Tyler had them earn their seed money by selling the city’s specialty, toasted ravioli. After that, the trucks got back to selling their normal menus, but before they knew it, Tyler visited the trucks to test their food. Finding their quality lacking, he instituted a Truck Stop cooking challenge, whose winner would double their till. At the end of the two days a frontrunner was sent home, learning that it doesn’t pay to mess with quality.
Whether you’re looking for the local specialty or just want a sweet fix, St. Louis has a little bit of everything, including comfort food, international specialties, made-from-scratch doughnuts and more.
For the Cutthroat Kitchen judges to be wowed by a dish in front of them, the offering must be not only appealing to the eyes and tastes, but it must be at least somewhere reminiscent of the classic rendition of the challenge dish. When it comes to crispy rice treats — those gooey, marshmallow-laced desserts mixed with rice cereal — the need for a crispy element is baked right into the name, so it’s no surprise that when Alton Brown auctioned off a sabotage that would threaten that crunchy texture, chefs had every reason to be concerned.
Instead of cooking with true crisp rice cereal, one competitor would be forced to work with soggy, milk-soaked cereal. How could he or she resurrect the crispy texture from such a limp state? Is it even fair to ask a chef to make crispy rice treats with mushy cereal? It turns out that it is indeed possible to turn out a solid finished dish, as the Cutthroat Kitchen culinary team tested this sabotage before Alton opened it up for auction.
On this week’s episode of The Great Food Truck Race, the teams headed to St. Louis. Right away Tyler Florence had the rookies start on their Speed Bump challenge, which would have them earning their seed money for a change. In a surprise twist, Tyler visited each truck to do some quality control and found everyone’s dishes were lacking. The next day he sent the teams out on a Truck Stop cooking challenge, the reward of which had the potential to save one team from elimination. Unfortunately it didn’t play out that way. FN Dish has the exclusive exit interview with the latest team cut from the race.
Getting back into the work grind after summer vacation and having the kids back in school can suddenly make time feel like a precious commodity. Well, it doesn’t have to be that way, especially when it comes to sitting down to dinner with the family. This weekend Food Network has a bunch of programming geared for busy people who need recipes that are quick and easy to prepare. Ree, Trisha, Giada, Bobby and the cast of The Kitchen all have quick and easy recipes to show you on Saturday and Sunday morning.
Plus, for some much-needed R and R, get a taste of Chicago on Saturday night with a special episode of Diners, Drive-Ins and Dives. Come back Sunday evening for all the competition you can handle: a new episode of Rachael vs. Guy: Kids Cook-Off with special guest Robert Irvine coaching the kids, along with Melissa d’Arabian judging their main challenge. Then, on The Great Food Truck Race, the rookies head into St. Louis. And finally, on Cutthroat Kitchen, Alton gives the contestants a hand, but it may not be the kind of hand they want.
On this week’s Rachael vs. Guy: Kids Cook-Off, Restaurant: Impossible host Robert Irvine stops by to coach the kids in their mini challenge as well as help judge their culinary creations alongside mentors Rachael and Guy. We all know Robert is one tough guy when it comes to watching his exchanges with restaurant managers on his show, but we’ve rarely seen him interact with kids. Will these young chefs’ cooking abilities impress Robert, or will he be putting them in their place with his no-nonsense attitude?
“Nothing here is run like a typical restaurant,” Robert Irvine admitted after arriving at Spicy Bar and Grill in Falls Church, Va., and surveying the mishandled management and poorly run kitchen. Owners Mike Loh and Floyd Bui first entered the restaurant industry with plans to keep their former jobs in the car industry and with the government, respectively, but after their third partner deserted them, they were forced to take on Spicy as their sole venture. Two years later, they were facing nearly $5,000 losses every month, and it was up to Robert and his Restaurant: Impossible team to overhaul the interior of what he called this “very generic” interior and reform the Vietnamese menu.
Thanks to Robert’s work over the course of two days, he was ultimately able to complete his mission, and Spicy Bar and Grill reopened its doors as a welcoming space with a cohesive Vietnamese list of offerings. It’s because of the Restaurant: Impossible transformation that Spicy is set up for future success under new ownership. As of July, Mike no longer works at Spicy, and as for Floyd, he notes, “I decided to sell and move on to my next venture.”
Before summer takes its final bow, there are still plenty of opportunities to get the grill out and enjoy the warm weather before it turns chilly. This recipe for Jicama Tabbouleh and Chicken Salad is this week’s Chopped Dinner Challenge. The chefs of Food Network Kitchen chose jicama as the basket ingredient, and in this recipe, it replaces the bulgur wheat typically used in a Middle Eastern tabbouleh. This root vegetable is often used in Latin American cuisine for adding crunchy texture to salsas, and it does just that in this tabbouleh. Pair it with paprika-rubbed grilled chicken to make a complete meal — the refreshing salad complements the chicken nicely. Jicama is available year-round in the supermarket, so you could easily make the tabbouleh anytime you’re craving a fresh reminder of warmer months.