All Posts In Shows

Chatting With the Round-3 Winner of Chopped Champions

by in Shows, January 29th, 2013

Chefs Elise Kornack and Jun TanakaIn an all-new season of Chopped Champions, 16 chefs, each with a previous Chopped win under his or her belt, are returning to the kitchen to face off for a second time in the ultimate multicourse cook-off. Although they’re no strangers to mystery baskets, these chefs are under more pressure than ever, as they’re competing not just for Chopped glory but also a spot in the finale where they can ultimately claim a $50,000 prize and the coveted title of Grand Champion.

Each week, four chefs will take their places in the kitchen and battle it out in the hopes of outlasting the chopping block once again. While three will crumble beneath the demands of Champions cooking, one will prove his or her culinary chops for a second time. Check in with FN Dish every Tuesday night after the episode to hear from the latest winner.

SPOILER ALERT: Find out who won

Preview the First Episode of Worst Cooks in America

by in Shows, January 29th, 2013

Chefs Bobby Flay and Anne BurrellBy now you’ve heard the news: Anne Burrell and Bobby Flay are returning for an all-new season of culinary Boot Camp on Worst Cooks in America, and this season, the stakes are higher than ever for these top-notch chefs and their teams of recruits alike. With an undefeated winning streak stretching three years, Chef Anne is looking to mentor her team of kitchen novices to the top once again and claim bragging rights over Chef Bobby, who will invest his best culinary chops in his own team in the hopes of finally dethroning his rival chef. On the line for the recruits? A whopping $25,000 prize and the title of the best of the worst in the kitchen.

Meet the 14 recruits vying for Worst Cooks glory and see a sneak peek of what’s to come in the season premiere by watching the all-new video below. Click the play button after the jump to view an insider’s clip of the contestants on day one of Boot Camp and get the first look at some of the hopelessly atrocious dishes that sent them on the show, plus hear Chef Anne’s and Chef Bobby’s reactions to the recruits.

Watch the video now

Plums — Iron Chef America Ingredients 101

by in Shows, January 28th, 2013

Iron Chef America Battle PlumThere is rarely a time when the large bowl in my kitchen is not filled with whatever fruity delights are in season. And when I’m worn out by my travels, it’s a delicious piece of fruit that I crave more than anything else to restore my good humor.

Of the many different types of fruit I love, it is the appearance of sweet, juicy plums at my local farmers’ market that excites me the most. This is not only because they are so good when eaten raw, but also because I love to cook with them.

I definitely picked up some new ideas for my kitchen from Iron Chef Symon and his recent challenger, Chef Tio, and I hope they will inspire you too to make even more of the huge variety of plums available today.

What are plums?

Plums, or prunus domestica, are part of the family of drupe fruits. This is a genus of plant where the seed is protected by a hard shell and, just like plums, includes peaches, cherries and almonds.

Simon breaks down the Secret Ingredient

An Interview With the Latest Rachael vs. Guy Celebrity Castoff

by in Shows, January 27th, 2013

Johnny and Carnie
Rachael vs. GuyEvery Sunday night, FN Dish gives you the exclusive exit interview with the latest castoff from Rachael vs. Guy: Celebrity Cook-Off, the competition show that features celebrities cooking their way through challenges for a chance to win the title of Cook-Off Champion and $50,000 for their chosen charity. This season will have the celebrities facing real-life situations — far from the glamour of the red carpet — and will test more than just their cooking skills.

On tonight’s episode, the remaining five celebrities found themselves in a challenge that would test not only their ability to cater for a crowd, but to please even the pickiest of eaters: kids. Each team had to cater a separate kids’ party and make sure they were cooking foods that their clients actually liked. Each celebrity had to make one savory and one sweet dish with 30 servings each. At the end of the day, the result of the challenge proved to be one of the most surprising yet.

Find out which celebrity was eliminated

Beyond the Chopped Basket: What to Make With Quinoa

by in Shows, January 27th, 2013

Herbed QuinoaSo often on Chopped we see chef contestants open their mystery baskets to find such odd, uncommon and downright scary ingredients — pre-cooked pig snout, pickled beef tongue or grasshoppers, anyone? — that it can seem nearly impossible for home cooks to put them to work in everyday meals. On other episodes, however, the ingredients are far less intimidating yet not quite familiar. That’s where we come in. Each week during the brand-new season of Chopped Champions, FN Dish will break down the whats, hows and whens of an approachable, family-friendly ingredient and share deliciously simple recipes for using it, so that you can show off your best culinary chops at home. Following last Tuesday’s round-2 competition, the focus is now on quinoa, which made an appearance in the entree round alongside squab, karela and peanut butter and jelly spread.

Extremely similar in taste and texture to the red quinoa that was featured on Champions, white quinoa boasts a subtle nutty flavor and becomes chewy-tender when cooked. These tiny morsels — a bit smaller than couscous — look and feel like a grain, but they’re actually seeds from a plant closely related to spinach. To become soft, quinoa needs time to simmer in liquid, which is why several of the Chopped competitors struggled to fully cook their variety in such a short amount of time. When it’s ready to eat, quinoa bursts open, shedding fine, slightly crunchy spirals to reveal a light, fluffy superfood that’s packed with protein and good-for-you nutrients. Since quinoa absorbs the liquid in which it’s cooked, try boiling it in chicken or vegetable broth instead of water for added flavor; if you don’t have broth on hand, just add a few drips of lemon juice to water to take the taste to the next delicious level.

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10 Fun Facts About Chef Wanted’s Host and Mentor Anne Burrell

by in Food Network Chef, Shows, January 26th, 2013

Anne BurrellAnne Burrell may be known to most Food Network fans as the force behind her show, Secrets of a Restaurant Chef, or the author of the New York Times Best Seller, Cook Like a Rock Star. But did you know that Anne Burrell was once a teacher at the Institute of Culinary Education? After cooking at a Michelin one-star restaurant in Italy and New York hot spots Felidia, Savoy and Centro Vinoteca, she took the opportunity to spread her culinary knowledge and passion as a teacher and mentor to students.

On January 31 (10pm/9c), Anne Burrell will be putting her mentor hat back on as she helps top restaurants find an executive chef — the critical employee who can make or break a restaurant — on Chef Wanted. Each week, Anne Burrell will put four candidates through the toughest job interview of their lives, testing everything from their culinary mettle to business acumen. It all ends with the biggest test of all: running the restaurant.

Before it all starts, get to know Chef Anne Burrell better with these fun facts:

1. She’s helped Mario Batali (one of her own most influential mentors) compete in more than 20 Iron Chef America battles as his sous chef.

2. Chef Anne Burrell first met Mario Batali in a wine shop.

3. You’ll never catch Anne eating calf’s liver.

4. She can’t live without a food mill.

5. She would go crazy if she had to work in an office.

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Don’t Even Think About It! Rachael vs. Guy: Celebrity Cook-Off Caption It

by in Shows, January 25th, 2013

Hines and Carnie
Rachael vs. GuyThis season of Rachael vs. Guy: Celebrity Cook-Off puts the celebrity contestants in different situations every episode with challenges that test a certain aspect of their culinary know-how. This past episode tested their adaptability in a diner with reinventing classic sandwiches. But there’s even more pressure in the next challenge, which will test their ability to cook for some pretty picky eaters. Every recipe must meet a certain expectation if they want to survive another week.

In the above sneak-peek photo, Hines and Carnie from Team Rachael are cooking for the challenge. It appears Hines has got whatever he’s making under control, but then Carnie butts in. Or is Hines asking Carnie for help?

Write your best caption

What to Watch: A Weekend of Parties, Game-Day Food and More

by in Shows, January 25th, 2013

sausage bitesIt’s a weekend of celebrations, game-day get-togethers and competition on Food Network.

On Saturday Paula and her brother Bubba are preparing for a birthday celebration with lots of grilled and fried foods. On The Pioneer Woman, Ree is hosting a family game day on the ranch and she’s cooking up lunch afterward. Then Trisha’s having over her girlfriends for a game day filled with food. On Barefoot Contessa, Ina’s in Napa learning Thomas Keller’s secret to fried chicken. And finally Giada’s putting her twist on game-day grub.

Sunday morning Guy’s cooking with friends in Kentucky and he’s got a cocktail recipe to cap off the meal. Then on The Best Thing I Ever Made it’s meat lovers’ madness. Sunday evening it’s girls vs. boys on Rachael vs. Guy: Celebrity Cook-Off as the celebrity teams must cater to groups of kids. And finally on Iron Chef America, it’s Iron Chef Michael Symon vs. Chef Celina Tio, former competitor on Season 3 of The Next Iron Chef.

Read about the shows

Sunny’s Take on the Chopped Basket — Champions Round Two

by in Food Network Chef, Shows, January 24th, 2013

leg of lambby Sunny Anderson

It’s my turn to take a stab at the famed Chopped basket. I’m sure I’d come up with something different from these options if asked today, tomorrow or the day after. It’s the beast that is Chopped!

Appetizer basket: Fruitcake, shad roe sack, vodka and Tokyo scallions
I’ve only cooked shad roe sack once and it reminded me of how you cook a good piece of liver — hot and fast. I’d build a brown butter sauce with capers and lemon, then in another pan quickly fry the shad roe sack with just a sprinkle of salt and pepper, maybe a dusting of flour, then I’d rest them in the brown butter sauce while I finished the rest of the dish. With the vodka and the scallions, I’d add some minced shallots and garlic, and I’d simmer them all in a pot with apple cider vinegar and maybe a bit of honey or sugar. Then I’d toast a slice of fruit cake and cut out cubes and make tiny croutons in butter. I’d put the quick vodka-pickled scallions on a plate alongside the shad roe sack in butter sauce and either make a quick bitter green salad for the croutons or just sprinkle them on the plate and hope I don’t get sent home because I didn’t want to incorporate the fruitcake into the dish completely, (ick). Hopefully the quick-pickled scallions would cut the brown butter sauce and I would get points for that — Seared Shad Roe Sack in a Brown Butter Sauce With Quick Vodka-Pickled Tokyo Scallions With Fruitcake Croutons.

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Melissa’s Take on the Chopped Basket — Champions Round Two

by in Food Network Chef, Shows, January 24th, 2013

Melissa d'Arabian and Ted Allenby Melissa d’Arabian

I have to admit that watching Chopped actually stresses me out so much that if I watch when it airs late in the evening, I find that I can’t sleep. My husband thinks it’s “fun” to press pause and spit out quickly what he would do if he were getting the basket. Clearly he has never been in the Chopped kitchen himself. I can’t watch Chopped without feeling like I’m the one who actually has to pull off a culinary miracle in minutes, but for you, dear readers, I will take one for the team. I will give myself 30 seconds for each round to come up with a menu. Thirty seconds; that’s it (I’m on the honor system here, I realize). Time starts — now.

Appetizer basket: Fruitcake, shad roe sack, vodka and Tokyo scallions

I imagine opening the basket on that first course and pulling out fruit cake, my mind racing to the brandy-soaked monstrosity that my mom used to make for months leading up to the holidays. (Is this the Chopped basket where all fruitcakes go to die?) My mind would be spinning in despair, but not for long because the rest of the basket has potential — shad roe sack is amazing when simply sauteed, vodka and Tokyo scallions for the most part fit into the flavor profile. Even our (fr)enemy the fruitcake can play along nicely, adding some sweetness to play off the richness of the roe sack (think seared fois gras with berry compote). The biggest challenge for me is getting the onion not to overpower the rich roe sack.

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