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The Latest from Food Network Stars

by in News, View All Posts, March 31st, 2011
Guy Fieri
Paula is putting on a new show.

Savannah Now is reporting that the Lady & Sons has added dinner theater to the dining experience at Paula Deen’s restaurant. Diners can now enjoy Hard-Hearted Hannah’s Playhouse presentation of ‘There’s a Bomb on Trolley 409!’ while sampling some of Paula’s best dishes. The Lady & Sons has rented basement space for the production and a buffet will be provided before the performance begins. For now, Hard-Hearted Hannah’s has dates available through October, and more dates may be added later. Tickets are $55 per person, which includes the dinner buffet and the performance. For information or reservations, visit www.hardheartedhannahsplayhouse.com or call 912-659-4383.

Alton Brown brought large crowds to Dauphin Island for a gumbo cook-off this past weekend, serving as judge for the gumbo competition. The al.com blog reported record attendance for the event in an area bouncing back from the BP oil spill.  Alton is a big advocate for local and sustainable seafood. The event featured 21 different teams cooking variations of the dish competing for the best flavor in the seafood and freestyle categories.  Before giving out the awards, Alton declared that gumbo is “the hardest thing I’ve had to cook” and took then questions from the audience.

The Food Network Fans are constantly looking for info and sharing links on where we can find favorite stars, discuss favorite shows, visit a book signing, or see an appearance in other venues. We invite you to stop by and visit at FoodNetworkFans.com

Side Dish: More Food on the Web

by in View All Posts, March 29th, 2011
And we thought we had weird pancakes

Mac & Cheese Pancakes? The story goes something like this: Famed NYC chef Kenny Shopsin had a patron who only ate either mac and cheese or pancakes. One day, said patron couldn’t choose between the two and asked Shopsin to decide. The result is a serendipitous combination of the disparate dishes, and now Shopsin is showing us how they’re made. [youtube.com/TheNewYorkTimes]

DIY Easter Candy: We’re looking ahead to Easter, and we’ve been busy baking up the most festive desserts yet: springtime cupcakes, a new kind of carrot cake and more. Well here’s another totally adorable idea: a deviled egg-inspired Cadbury Creme. [seriouseats.com]

Cooking Beets and Spinning Beats: The New York Times profiles “Lunch Breaks,” a web video series that combines hip hop and healthy cooking, helmed by famed break dancer Richard Colon. Its verdict? “Think of Wayne’s World meets the Food Network — with a funky beat.” Fun! [nytimes.com]

Kitchen Things You Can’t Live Without: 13 chefs weigh in on their five favorite kitchen tools. They range from the commonly used (pepper grinders) to the totally personal (special spoons). We’re still unclear on what to do with one chef’s tweezers. What can’t you live without? [huffingtonpost.com] [Food Network Store]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

Nadia G. Unplugged at South Beach

by in View All Posts, March 24th, 2011
Meet Nadia G., Cooking Channel host and South Beach reporter extraordinaire

At this year’s South Beach Food & Wine Festival, Cooking Channel’s Nadia G. — the hilariously irreverent host of Bitchin’ Kitchen — was on the ground chatting it up with everyone from Duff Goldman to our newest Iron Chef, Marc Forgione. Check out some footage from this Canadian rising star’s whirlwind weekend down South.

At the Best Thing I Ever Ate at the Beach party, Nadia posed a question that’s bound to get any chef fired up: What’s the worst thing you ever ate?

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During the day, Nadia chatted with Guy Fieri about cooking with kids, a subject near and dear to both of these personality-packed chefs, who also share a penchant for tattoos.

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Then Nadia hung out backstage during Guy’s standing-room-only cooking demo, which truly looked like a rock concert. Check out her guest appearance on stage — it was a surprise to everyone, including Nadia!

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Want to see more Nadia G.? Check out more videos from South Beach on our sister blog Devour and catch Bitchin’ Kitchen on Wednesdays at 10:30pm/9:30c on Cooking Channel.

 

March Meatball Madness

by in View All Posts, March 24th, 2011
Dressed Up Swedish Meatballs - Image Courtesy Food Network Magazine

If you are like me, you grew up eating meatballs in their most traditional sense: tossed in an Italian tomato meat sauce next to a heaping scoop of spaghetti pasta. Well, this is only one way to enjoy the minced meat creations. But have you ever had meatballs on a stick? Or have you featured them in a chili-based soup or combined them with bulgur wheat, pine nuts and lamb? These meatball concoctions are loaded with fun flavors.

While the traditional version is topped with a thick gravy alongside lingonberry preserves, this recipe for Swedish Meatballs from foodnetwork.com offers an updated twist. These golf ball-sized bites are flash fried, skewered with a pickled cucumber slice and served with lingonberry-cream dipping sauce.

Use the word “meat” loosely and try David Rocco’s recipe for Tuna Meatballs from cookingchanneltv.com.  For a mix of sweet and savory, David minces sushi-grade tuna and combines it with breadcrumbs, pine nuts and raisins before frying the balls and glazing them with a simple balsamic rosemary reduction.

Such classic Mexican flavors as cilantro, chili and mint are highlighted in Food.com’s recipe for Authentic Sopa De Albondigas (Meatball Soup). Better make an extra large batch of this timeless sopa – one bowl and you will be hooked.

Lamb and onions are sautéed then stuffed inside a hearty mixture of bulgur, mint and allspice in food2.com’s recipe for Kibbeh Meatballs. For a refreshing touch, serve these two-bite meatballs alongside a light mint yogurt dip.

Side Dish: More Food on the Web

by in View All Posts, March 22nd, 2011
Duff Goldman: Ace of Ice Cream

Duff’s New Ice Cream: This Ace of Cakes has partnered with Blue Bunny to create four cake-themed ice creams. Here’s the scoop on the new flavors: Chocolate Lovers Triple Chocolate Cake, Strawberries are Forever Shortcake, I Do I Do Wedding Cake and Red Carpet Red Velvet. We’re already screaming for them. [eater.com]

Bolivia’s Quinoa Conundrum: Global demand for quinoa is so high these days those farming it in Bolivia are having to give it up as a dietary staple. As richer countries discover the super food, which is packed “with an exceptional balance of amino acids,” prices for quinoa have skyrocketed, making local consumption dwindle. [nytimes.com]

Alice Waters’ Daughter (Shockingly) Loves Salad: The Wall Street Journal profiles Fanny Singer, daughter of legendary chef Alice Waters, and reveals several noteworthy bites:  her first word was “lobster,” she doesn’t use a microwave and her biggest food indulgence is spending roughly $150 on 12 biodynamic limes. [wsj.com]

Restaurants and Bars Helping Japan: Here in New York, some local restaurants are donating proceeds from special menus to Japan’s relief fund. The New York Times shares a few of these spots, while Grubstreet.com has listed some local bars lending a hand. What establishments in your area are doing the same?

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.

On the Triple-D Trail

by in View All Posts, March 22nd, 2011
Louie and the Redhead Lady in Mandeville, LA celebrated its DDD appearance with this tasty tribute to Guy. Image courtesy Louie and the Redhead Lady.

It’s not news to anyone that Guy Fieri is a total rock star. His “Chef-Dude” magnetism has been chronicled by the New York Times: It all started with his win on The Next Food Network Star; then came Guy’s Big Bite and soon after, the wildly popular Diners, Drive-ins and Dives. More recently there’s been Tailgate Warriors, a game show and cooking demonstrations that rival sold-out pop concerts. When Guy’s yellow Lamborghini went missing a couple of weeks ago, it was national news.

Diners at Louie and the Redhead Lady watch Guy's visit to the restaurant on a continuous loop.

But Guy’s rock-star status was never more evident to me than when I stumbled upon a mom-and-pop restaurant in Mandeville, Louisiana (a suburb across Lake Pontchartrain from New Orleans), that had received a visit from Triple-D. The episode featuring Louie and the Redhead Lady aired this winter, and Chef Louie and his wife Ginger (a.k.a., you guessed it, the Redhead Lady) are still flying high from the experience — and the huge boom in business that it set off.

Read more

Celebrate St. Paddy’s Day With Irish Soda Bread

by in View All Posts, March 17th, 2011
Ina Garten’s Soda Bread

Whether you’re cooking up corned beef and cabbage or Irish stew to celebrate the Emerald Isle this March 17, one thing’s for sure: you’ll need something to sop up all those delicious juices. The answer: Irish soda bread. Thanks to baking soda, it’s as quick to make as banana bread, yet as hearty and satisfying as bread that took all day to bake. Here are some of our favorite versions.

Make soda bread tonight »

Luck O’ the Dancing Leprechaun

by in View All Posts, March 10th, 2011
Thanks, Slow-Cooker! - Image Courtesy Food Network Magazine

Break out your favorite green sweater and pick up some stout because St. Patrick’s Day is just around the corner. Here are a few favorite Irish recipes we’re cooking up for March 17th.

In Ireland cabbage was eaten with ham or bacon, not corned beef. The Irish began choosing beef in the mid-19th Century after they immigrated to the States and were unable to find suitable pork products. Foodnetwork.com’s recipe for Slow-Cooker Corned Beef and Cabbage is an ultimate American fave.

For a classic dish, try cookingchanneltv.com’s recipe for Irish Stew. It’s made with lamb, barley, potatoes and onions, and one bite will send your taste buds straight back to the old country.

While Irish Soda Bread was first made with just flour, baking soda, buttermilk and salt, contemporary recipes, like this one from food2.com, features currants or raisins as well. Dunk a piece of this dense bread into that heavenly Irish Stew or serve with a generous layer of butter.

Celebrate good times with Food.com’s recipes for Guinness-Ginger Cupcakes and a Dancing Leprechaun cocktail. The cupcakes are made with molasses and stout beer, while the cocktail is shaken with Irish whiskey, lemon juice and Drambuie, a Scottish liqueur that has been around for hundreds of years.

Food Network Stars Give Back

by in View All Posts, March 9th, 2011
Guy Fieri
Guy is one of many chefs giving back.

Many Food Network stars contribute to local causes as well as national charities close to their hearts. A few recent sightings…

This past weekend, Guy Fieri cooked with students from more than a dozen Chicago area schools to benefit the Careers Through Culinary Arts Program. The students worked with Guy preparing appetizers to be served at a reception. CCAP works with students across the country interested in pursuing a culinary career and offers scholarships, job training and internships.

Chef Giada DeLaurentiis is visiting schools in South Carolina to film an effort that’s bringing food to hungry children. Every Friday the Back the Pack program adds non perishable items to the backpacks of children who need food for their weekend at home. Educators in the area realized the need when many children would ask for seconds and wrap part of their meal to take home. Meetings with counselors and other school workers led to the discovery that one in 17 students leave school on Fridays without another full meal until they return on Monday. During her visit, Giada will tour a local school where children receive the packs and meet with high school students who participate in a warehouse distribution course where they pack and then ship the items to elementary and middle school students in the area.

Saturday, April 23rd Chef Duff Goldman will be in Richmond Kentucky for an event to benefit the Grace Now Food Pantry. The organization was started by a local church and provided 90,000 food items to about 1,100 families last year. The event will include a cake decorating competition for amateurs and professionals. Amateurs can compete in different categories, one for adults and two for youngsters, ages 17-13 and 12-6. Professionals may enter in three classes: tiered, holiday/special occasion and sculpted.  For more information on the rules and cost of the event, or to purchase tickets you can visit the organization’s website, www.gracenowky.com.

The Food Network Fans are constantly looking for info and sharing links on where we can find your favorite stars, discuss your favorite show, visit a book signing, or see an appearance in other venues. We invite you to stop by and visit at FoodNetworkFans.com

Side Dish: More Food on the Web

by in View All Posts, March 8th, 2011
What music did this bottle listen to?

The Audio Files of One Oenophile: An Austrian winemaker has invented a sound system that plays classical, jazz or electronic music to grapes as they ferment. “The sound waves, he claims, positively influence the maturing process and produce a better tasting wine.” [thehour.com via grubstreet.com] [Food Network Wine]

NYC Restaurants: ‘The Customer Is Not Always Right’ The New York Times takes a look at a few persnickety restaurants whose chefs refuse to make certain adjustments to orders. Want ketchup for your fries? Too bad. Your bagel toasted? Good luck! “Instead of trying to make a menu that’s for everyone, let’s make a menu that works best for what we want to do,” chef David Chang told the Times. [nytimes.com]

Morimoto on the Status of Japanese Cuisine: Speaking of chefs who won’t serve certain popular items in their restaurants, you won’t find over-stuffed maki rolls at a Morimoto establishment. The Chicago Tribune checks in with the Iron Chef, asking him about the progression of Japanese food here in the states. [chicagotribune.com via eater.com]

Color-Correcting Foods at the Store: Grocers are enlisting a new kind of light bulb to show off their foods in the best, well, light. Using digital LED lighting technology, stores can “nearly replicate the true color of the sun’s illumination,” which means berries seem brighter and veggies appear greener. [news.discovery.com via eatocracy.com]

Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.