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.
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Ever wonder why the chefs make two dishes if the judge touches only one? Or where Alton Brown goes in between shots? Look no further. Alton recently took FN Dish on a tour of Cutthroat Kitchen — everything from what the contestants are equipped with to the culinary kitchen where the sabotages are tested, plus something Alton has never shared with fans before.
Click play on the video above and follow Alton around as he shows fans the ins and outs of Cutthroat Kitchen.
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 third round, four heroes in their own field of work 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 3.
Oklahoma City was this past week’s stop for the food truck teams on The Great Food Truck Race. On Day One, many teams thought a few menu tweaks might be a good idea to appeal to the locals, whereas other teams planned to simply keep cooking their signature dishes. But in the end it didn’t matter, because Tyler Florence’s Truck Stop challenge had all the teams cooking the same dish: the local specialty of fried onion burgers. Putting the teams on an even playing field really showed who would rise to the top. And in the end, two did just that, while one remained in the middle and two fell to the bottom.
Whether you’re looking for the famous fried onion burger or for other comforting classics, Oklahoma has a wealth of eating options. Check out all that Oklahoma City and the surrounding areas in the state have to offer.
For most A-list chefs, certain things are expected when they enter the kitchen: quality ingredients, sufficient space to work and adequate tools to get the job done. In the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, however, 16 culinary masters will learn the hard way that when it comes to Alton Brown‘s Cutthroat arena, these luxuries aren’t guaranteed.
Beginning Wednesday, Oct. 8 at 9|8c, an impressive roster of famed chefs will try their hands at eviliciousness and face off against each other over the course of four heats, plus a finale of tournament-style competition. While some of the chefs may know each other and have histories of working together, don’t expect the contest to turn friendly. In true Cutthroat Kitchen form, the sabotages will be hilariously brutal, the auctions fierce and the mind games in full effect.
There are days in the Cutthroat Kitchen arena when the challenges seem simply too great for any chef to overcome, but of course, all of host Alton Brown‘s evilicious sabotages have indeed been tested and proven possible, so surely victory is achievable, if only through sheer determination and perseverance. One chef learned that lesson firsthand on tonight’s all-new episode after facing — and ultimately overcoming — what judge Simon Majumdar deemed “two of the most-heinous sabotages.”
Chatting with Alton on the host’s After-Show, Simon proclaimed, “I think this makes Chef Todd the best chef that’s ever come into Cutthroat Kitchen” after he learned of the double-decker of doom that the competitor had to endure in Round 3’s crepe suzette test. Not only did Chef Todd face a rotating work station that forced him to walk in circles as he prepared his dessert, but he was also saddled with a warped crepe pan. It turns out that, despite the contestant’s difficulties, he managed to achieve the proper tastes in his offering, and often that’s enough to earn the win on Cutthroat Kitchen. “I can fully understand why it was just a complete mess,” Simon said of Chef Todd’s finished dish, before adding, “but all the flavors I wanted were there.”
On this week’s episode of The Great Food Truck Race, the teams headed to Oklahoma City. On Day 1, unbeknownst to the teams, Tyler already had a Speed Bump challenge in play, timing the teams on who would open first. Despite getting a speech from Tyler about the importance of time management, not all the teams rushed to open. In an ironic turn of events, the team that won the Speed Bump challenge ended up being the team to go home. FN Dish has the exclusive exit interview with the latest team cut from the race.
This weekend on Food Network, it’s a retro rewind on Iron Chef America as the show goes back to the ’60s on Saturday night. In the morning, there’s a back-to-school episode of The Kitchen with guest Joey Fatone. Also on Saturday morning, watch new episodes from Ree and Trisha: Ree’s making a tailgate lunch, and Trisha’s cooking some updated classic recipes.
On Sunday, tune in for a new episode of Bobby’s Barbecue Addiction as Bobby cooks a Mediterranean feast. And later in the evening, there’s a barbecue-themed episode of Rachael vs. Guy: Kids Cook-Off with guest judge G. Garvin. Then, on The Great Food Truck Race, the teams head to Oklahoma City, where Tyler tests their time management skills. And on a new Cutthroat Kitchen one chef must use freezer-burned ingredients in a chili.
On the upcoming episode of Rachael vs. Guy: Kids Cook-Off, G. Garvin, host of Cooking Channel’s Road Trip with G. Garvin, stops by to judge the kids’ culinary creations in the main challenge, which has the young chefs cooking the Southern dish of their choice. As a Southern boy himself, G. has an idea of what he’s looking for in the quintessential dish of the South, and the kids know they can’t get away with just anything when it comes to G.’s discerning palate. But it’s not necessarily the food that ends up blowing away Mr. Garvin.
What was supposed to be a welcome challenge quickly turned into a nightmare when Renae Bowens, the owner of El Bistro restaurant in Titusville, Pa., found herself facing significant financial losses. With nowhere left to turn, the single mother looked to Robert Irvine to reinvigorate her eatery, but it was ultimately up to him to reignite Renae’s hunger for the business as well. After two days of renovations on a $10,000 budget, Robert Irvine and his Restaurant: Impossible team reopened El Bistro as Renae’s Corner to a packed house. Read on below to hear from Renae and find out how her restaurant is doing today.
“After the team left, our profit went up about 50 percent,” Renae explains. ” I have been at the restaurant much more, and I have implemented many of the changes suggested to me.”