by Maria Russo in Shows, May 21st, 2014
by Joseph Erdos in Recipes, Shows, May 21st, 2014
Just when fans likely thought that Robert Irvine had seen it all after nearly eight seasons of Restaurant: Impossible, this week he opened the doors to a themed restaurant for the first time. Cave Inn BBQ, located in Winter Garden, Fla., offered a prehistoric ambiance, complete with pictures of dinosaurs and fake rocks in the dining room and a menu of hearty, meaty plates. While Robert was taken aback by Cave Inn’s display, he couldn’t convince owner Buzz Klavans to abandon his business’ theme, and ultimately Robert and the Restaurant: Impossible crew continued the theme during the transformation. After just two days and with a $10,000 budget, the Stone Age-inspired restaurant reopened, reinvigorated with a second chance at success. Read on below to hear from Buzz to find out how this business is doing today.
“Revenue has risen about 10 to 18 percent,” Buzz says. “I’m doing my best to follow all of Robert’s advice — some things are easier said than done, especially regarding [the] back of house — but we’re trying.”
by FN Dish Editor in Shows, May 21st, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient almond butter. Traditionally a satay is made with peanut butter, but the chefs wanted to prove that almond butter makes a great substitution, with a slightly nuttier, richer flavor. In this Almond Chicken Satay recipe, the almond butter gets combined with coconut milk to create a tasty sauce for seared chicken breast, snap peas and rice noodles. Try this unique take on the classic Thai dish for dinner tonight.
by Maria Russo in Shows, May 18th, 2014
Food Network celebrates the launch of the summer grilling season with a week of barbecue and grilling episodes, including premieres of Chopped, Cutthroat Kitchen, Diners, Drive-Ins and Dives, Guy’s Grocery Games, Iron Chef America and Restaurant Impossible. Get the full schedule below.
Sunday, May 25
Guy’s Grocery Games: In the first game of this grilling episode, four chefs must use peanut butter in their grilled pizzas. Next, the chefs must dig through Guy’s Clearance Carts, filled with mystery meats, unmarked cans and more, to cook up the best dish possible. In the final game, we find out who comes out on top in the game Top Shelf/Bottom Shelf.
Iron Chef America: Grill Masters: Team USA (Iron Chefs Bobby Flay, Marc Forgione and Alex Guarnaschelli) battles Team Australia (Chefs Adrian Richardson, Darren Robertson and Tobie Puttock) in a Grill Masters competition.
Cutthroat Kitchen: The ultimate backyard grill suit is unveiled. One chef’s equipment becomes all tangled up in fishnets. In the final round, claw hands are the name of the game for a barbecue chicken sandwich.
by Joseph Erdos in Shows, May 18th, 2014
“This is awesome. I say that all the time, but I really mean it,” judge Jet Tila told Cutthroat Kitchen host Alton Brown on tonight’s brand-new After-Show. “I know I keep saying that. This really is awesome,” he added. Jet has judged multiple episodes of Cutthroat Kitchen and is no stranger to the kind of evilicious Alton is capable of bestowing upon the competitors. So when Jet showed such a wowed reaction to one particular sabotage featured on tonight’s episode, fans knew this challenge must have been especially diabolical.
The sabotage in question was none other than the paper cutter auctioned off during Round 3’s steak Diane test, which allowed Chef Frances to slice or dice Chef Jaron’s piece of meat for a whopping 30 seconds. Because a singular round of meat — usually a fillet — is a signature element of steak Diane, shredded meat could mean disaster, and it ultimately did for Chef Jaron, who failed to take advantage of his newly cut-up beef. Alton told Jet of how he would have approached the obstacle, explaining: “I’m going to chop it down to even smaller pieces, and I’m going to either do it like it started to be a tartare, or I’m going to make a fricken burger kind of thing out of it.” He added of Chef Jaron’s obvious demise, “The second that he didn’t do that, I thought, ‘This is over.'” And sure enough, Chef Jaron walked away empty-handed.
by Joseph Erdos in Shows, May 18th, 2014
After six weeks of competition, one home cook has separated herself from the rest and proven worthy of the title America’s Best Cook. Being mentored by a Food Network chef has helped her become a better home cook and a better competitor. The rigors of the competition strengthened her resolve to win, and helped her get to the finale, where she excelled in defeating three other finalists. She has made her region proud. America, meet your best cook.
FN Dish has the exclusive interview with the winner
by Joseph Erdos in Shows, May 16th, 2014
After six weeks of competition on America’s Best Cook, it all came down to the finale and one last cooking challenge. Two home cooks faced off and had the opportunity to make whatever dish they wanted to show guest judge Bobby Flay their best work. In the end one home cook came out on top, the winner, and the other the runner-up. Even though the cook who came in second place did not win, she made her region proud, her mentor proud, her family proud and herself proud.
FN Dish has the exclusive interview with the runner-up
by Joseph Erdos in Recipes, Shows, May 14th, 2014
This Saturday Food Network has all-new episodes from Ree Drummond, Nancy Fuller and The Kitchen. On The Pioneer Woman, Ree prepares a meal for the cowboys on the farm. Then on Farmhouse Rules, while her husband, David is out of the house, Nancy reinvents leftovers from the day before. Later on The Kitchen, the hosts show off some fun new uses for kitchen tools and they answer questions on The Kitchen Helpline.
On Sunday Damaris Phillips helps a friend plan a romantic dinner on Southern at Heart. Then Giada De Laurentiis runs through her favorite recipes, creating mini versions of them on Giada at Home. And Guy Fieri is cooking up his favorite spicy bar snacks on Guy’s Big Bite.
On Sunday evening, tune into four hours of competition, starting with a new episode of Guy’s Grocery Games followed by the finale of America’s Best Cook with guest judge Bobby Flay. Afterward tune in for a new Cutthroat Kitchen and Kitchen Casino.
by Joseph Erdos in Shows, May 14th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Mexican chorizo. Unlike the Spanish variety, Mexican chorizo is a fresh sausage that requires cooking. In this Southwestern Sloppy Joes recipe it’s browned with garlic and onion and then cooked with tomatoes for a very flavorful and just-as-sloppy rendition as the classic joe. Once your family has a taste, they’ll keep coming back for seconds and thirds — and they might even request this over the classic recipe the next time.
by Maria Russo in Shows, May 11th, 2014
Home cooks from across the country came to compete in America’s Best Cook. In the premiere, 16 contestants fought to gain only eight spots, two cooks per regional team. Now after five weeks of cooking battles, the competition has been halved to the final four. These very talented home cooks have shown they’re the best, but there can be only one winner.
In the finale, round by round, one home cook will be eliminated until the single best home cook is named the winner and awarded the $50,000 prize. You’ll have to watch this Sunday at 9|8c to find out who wins. But until then, show your support for your favorite competitor in the America’s Best Cook Fan Vote.
Vote and Get a Sneak Peek of the Finale
Cutthroat Kitchen competitors know that when they begin their time in the contest, they’re agreeing to as many as three rounds of unforeseeable problems; chances are high that no matter what dish host Alton Brown asks for, the chefs won’t be able to execute their dream versions of it, be that on account of sabotage, poor planning or simply bad luck. Adapting to challenges is the name of the game on Cutthroat Kitchen, and a contestant’s inability to do that may ultimately do him or her in.
That’s precisely what happened on tonight’s all-new episode when Chef Kristina was gifted a can of spiced ham to use in place of fresh meat in her sloppy joes dish. “I think she wasn’t willing to embrace an ingredient,” Alton told judge Jet Tila on the After-Show. “She saw something that she knew came out of a can, and it was, like, checkout,” he added. Instead of sticking with a traditional approach of ground protein in sloppy joes, Chef Kristina simply sliced the canned product, and Jet wasn’t willing to pardon her for that. “It was slop on a plate,” Jet admitted, and Alton reminded fans, “You’ve got to embrace the ingredient, regardless of its origin.”