by Maria Russo in Shows, June 11th, 2014
by Nikhita Mahtani in Recipes, Shows, June 11th, 2014
After running Portu-Greek Cafe in Hudson, Fla., for eight years, husband-and-wife owners Jordan and Anne Lindiakos were losing at least $4,000 every month, so they looked to Robert Irvine for help in a last-ditch effort to save their combination Portuguese and Greek eatery. While what Robert deemed the restaurant’s “very plain” decor and the largely microwaved menu were surely in need of an overhaul, the business’ management style was largely to blame for its failure. “We don’t make long-term decisions,” Jordan admitted, speaking of himself, his wife and his children, who work at Portu-Greek Cafe. It was up to Robert and his Restaurant: Impossible team to not only transform the cuisine and decor at the restaurant, but also to improve Jordan’s leadership ability and help the family work better together. Read on below to hear from Anne and Jordan, and find out how their business is faring today.
“At this time, we have at least doubled sales,” Anne says, noting that Portu-Greek is “very busy.” Jordan admits, “The decor is beyond everyone’s wildest dreams, including ours.”
by Maria Russo in Food Network Chef, Shows, June 10th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient banana chips. While panko breadcrumbs serve as a great coating for almost all meats, the chefs wanted to prove that changing it up by mixing the breadcrumbs with a sweeter ingredient would result in a unique sweet-and-savory take on a classic jerk pork chop. In this Banana Chip Crusted Jerk Pork Chops recipe, the banana chips are ground in a blender to make them fine enough for the seasoning. Served with rice and beans, this is a quick, delicious dinner for those warm summer nights.
by Nikhita Mahtani in Shows, June 6th, 2014
On his all-new series Barbecue Addiction: Bobby’s Basics (Sundays at 11a|10c), grill master Bobby Flay is putting away his recipes for involved, complicated meals and focusing on those essential summertime favorites all of us should have in our arsenals. Each week he’ll break down the how-tos for various authentic plates and share his secrets for turning out the most-authentic true barbecue, which are largely dependent upon his grilling commandments. Read on below to learn Bobby’s 10 must-know pieces of advice for all things grilling, from juicy burgers and smoky barbecue sauce to entertaining tips and the ultimate pantry ingredients.
1. Direct/Indirect Heat: Set up your grill with two zones — one for direct heat, and the other for indirect heat. Use the direct heat to sear meats and veggies, and move them to the cool side to allow the food to finish grilling without overcooking.
2. Lid On or Off? That Is the Question! My rule of thumb is to leave the lid off for ingredients that cook quickly like shrimp and vegetables and put the lid on for longer-grilling items like poultry and steak, to use the grill like an oven and prevent burning or overcooking.
by Nikhita Mahtani in Shows, June 6th, 2014
This weekend, catch a sneak preview of Rachael Ray‘s new show hitting Food Network this fall, The Big Tip with Rachael Ray. In this brand-new series, Rachael will travel to one town each episode and meet three incredibly hardworking people who have been serving as waiters and waitresses for years. Each of these deserving individuals will receive a life-changing tip — but only one of them will receive the big tip.
Catch the premiere Sunday, June 8 at 10|9c.
by Joseph Erdos in Shows, June 5th, 2014
Tune in to all new episodes of The Pioneer Woman, Farmhouse Rules and The Kitchen this Saturday. On The Pioneer Woman, Ree Drummond’s making a Tex-Mex feast for the construction team workers as she unveils the two new entrances at her building. On Farmhouse Rules, Nancy Fuller and her husband, David are having date night at the drive-in and The Kitchen hosts are trying a new twist on the classic stuffed tomato and answering questions on a viewer video edition of The Kitchen Helpline. On a new episode of Iron Chef America, pastry-chefs are paired with Iron Chefs for a dessert-themed luau.
On Sunday, Damaris Phillips continues her tradition of the $30 date on Southern at Heart. Giada De Laurentiis cooks up an exotic Thai meal on Giada at Home, and Guy Fieri joins forces with Chef Jonathan Waxman to recreate some favorite Mexican dishes on Guy’s Big Bite.
Finally, get ready for some serious competition on Sunday evening with a new episode of Guy’s Grocery Games, followed by a brand new episode of Food Network Star. Afterward, catch a new episode of Cutthroat Kitchen.
by Maria Russo in Shows, June 4th, 2014
For the very first time on Chopped, 16 teens will enter the kitchen in the Chopped Teen Tournament, premiering Tuesday, July 15 at 10|9c. These talented youngsters bring energy and ambition to the table, to compete for $25,000 in prize money and a coveted culinary school scholarship. They’ll face appetizer, entree and dessert basket ingredients that could stump even the most-experienced adult chef. And just because they’re kids doesn’t mean they’ll be judged any differently.
by Joseph Erdos in Recipes, Shows, June 4th, 2014
“We just got ourselves in way over our heads,” Grace Tutak said of her and her husband, Eddie, both owners of Grace’s Place Bagels and Deli. The financial ambiguity of the restaurant and the significant debt they’re facing had put a strain on their marriage, and they were in dire need of Robert Irvine‘s help. “Ed and Grace are both responsible for the failure of the restaurant,” Robert admitted, and together with his Restaurant: Impossible team, he overhauled Grace’s Place and attempted to repair Grace and Eddie’s relationship in order to give their business a second chance at success. Read on below to hear from Grace and find out how her eatery is doing today.
Sales at Grace’s Place have remained steady since the show, and Grace says that “the customers love the new decor.”
Customers were sorry to see some of their beloved dishes had been taken off the menu, so the list of offerings now features some of its original items, plus plates that Robert created. Still being featured are the French Dip, Muffalatta Sub, Fresh-Cut Fries, Cinnamon Bun Sundae and the Minestrone Chicken Matzo Ball Soup, according to Grace.
by Maria Russo in Shows, June 3rd, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient lavash. When this pita-like Middle Eastern bread is crisped up in the oven, it makes a great addition to salad, taking the place of croutons. The Italians have panzanella, a bread salad, but in Middle Eastern cuisine there’s fattoush, a salad made with flatbread. But in this Faux-toush Salad with Lavash, there’s a lot less of the bread and more of the lettuce for a modern spin on the recipe. And there’s grilled chicken breast to round everything out. This would make a healthy lunch to take to the office, or even a light dinner. You’ll definitely find exotic flavors in this dish with honey, lemon and sumac.
by Maria Russo in Shows, June 2nd, 2014
No matter Bobby Flay‘s urban roots, no one knows outdoor cooking quite like this Iron Chef. A famed master of meat with decades’ experience of smoking, charring and searing everything from thick-cut chops to true barbecue, Bobby’s the ultimate resource for all things grilled. Now, just in time for summer, Bobby’s sharing a one-stop guide to grilling on his all-new show, Barbecue Addiction: Bobby’s Basics.
Tune in Sundays at 11a|10c beginning June 22 to get classic how-tos for conquering the grill, and learn step-by-step tips for making his essential dishes at home. What can fans expect from Bobby on his upcoming episodes? Easy, approachable recipes indicative of Bobby’s signature flavors, plus his must-know secrets to authentic barbecue that you’ll be referring to for summers to come.
After nearly three seasons of doling out constructive critiques and eliminations on dozens of chefs, the Cutthroat Kitchen judges took their turns in the contest and battled each other in an epic three rounds of competition. Antonia Lofaso, Geoffrey Zakarian, Jet Tila and Simon Majumdar faced the same kind of evilicious sabotages that host Alton Brown is notorious for auctioning off to other contestants, but the rivalries among the judges were fiercer, as each wanted to claim Cutthroat glory once and for all.
If you haven’t watched the episode yet, don’t read any further because FN Dish is about to break down the rounds and reveal the winner.