Turning Up the Heat — Testing the Cutthroat Kitchen Sabotages

by in Shows, June 22nd, 2014

 On this week’s episode of Cutthroat Kitchen, competitors had to cook the perfect breakfast sandwich — a standard dish that involves toast, eggs and meat. It may seem easy enough, but not on this show, where the competitors are sabotaged in every way, from ingredient swaps to the removal of cooking utensils. While some of these sabotages may seem completely outlandish, they are indeed possible; Food Network’s culinary team tests each ingredient, heat source and kitchen appliance to make sure that the contestants will be able to create a dish with the sabotage within 30 minutes. In this round, one competitor had to give up all of his or her heat sources and use a paint-dryer to cook all of the ingredients.

How is this possible? See for yourself by clicking play on the video above, in which the Food Network culinary team tested the sabotage beforehand. Also see which heat source didn’t make the cut.

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Meet Sally the Cow — Alton’s After-Show

by in Shows, June 22nd, 2014

 The Cutthroat Kitchen competitors are no strangers to host Alton Brown‘s diabolical sabotages – from ingredient swaps to alternate sources of heat, there’s no limit to the amount of tricks up his sleeve. Still, no one could have prepared for Sally, a mechanical cow that had udders underneath that one chef had to milk in order to get the dairy needed to create a Tres Leches cake, which involves three types of milk.

“Here’s the terrible thing. We didn’t label them either,” said Alton to Judge Jet Tila. “So they really had to know their dairies.” Chef Shane was given this sabotage and made an ice-cream, which turned out to be a very smart move. “The cool thing about ice-cream is that it makes your mouth cold and once your mouth is cold you don’t notice certain things in the rest of the food,” said Alton on this week’s After-Show. ‘If I didn’t trust the rest of my food, say my cake, I would so make you an ice-cream!” Ultimately, Chef Shane won the show and Chef Candace was eliminated, on account of her ‘cake’ being more like a crepe. “It just doesn’t work, man,” said Judge Tila.

Click the play button above to hear more from Alton and Jet, and to see Chef Shane try to milk Sally up close.

Don’s miss Cutthroat Kitchen on Sundays at 10|9c.

Frozen Peanut Butter Bites — Most Popular Pin of the Week

by in Community, June 22nd, 2014

Frozen Peanut Butter Bites  — Most Popular Pin of the WeekFor a frozen summer treat that isn’t ice-cream or frozen yogurt, try these no-cook Frozen Peanut Butter Bites by Patrick and Gina Neely. By adding vanilla extract, chocolate and sugar to creamy peanut butter, the result is a velvety and crunchy dessert in minutes. No wonder this recipe is this week’s Most Popular Pin of the Week.

For more outdoor summer recipes, check out Food Network’s Let’s Grill board on Pinterest.

Get the recipe: Frozen Peanut Butter Bites

7 Ways to Amp Up Grilled Chicken

by in Uncategorized, June 22nd, 2014

grilled chicken with green pea sauce
Poor grilled chicken. Often considered bland and dry, the lean, good-for-you protein gets a bad rap. But these versions — abounding in herbs, spices and other flavor-forward add-ins — ensure that everyone’s summer staple is truly g...

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Slushies for Grownups

by in Drinks, June 21st, 2014

Slushies for Grownups (Recipes)There’s no reason kids should have all the fun when it comes to slushies. They’re simple to make and they do a nice job of cooling you off during the hottest months of the year, so what’s not to love? While these options include alcohol, they can easily be made family-friendly with a bit of simple syrup or fruit juice. Either way, FN Dish is convinced that after a few sips of one of these guys, you’ll be bidding farewell to punch and beer this summer.

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What to Do with Rotisserie Chicken

by in Recipes, June 21st, 2014

Pulled BBQ Chicken SandwichesThe Kitchen co-hosts, plus a few of their special guests, showed off a next-level contraption that roasts chicken fireside, a la rotisserie chicken, on this morning’s all-new episode. The setup included a central fire pit and multiple hanging birds around the heat, which roasted slowly and became moist and juicy. If you don’t happen to have the tools and space to recreate the scene in your backyard, there’s no shame in picking up a warm rotisserie chicken from the supermarket and putting it to work in quick-fix meals at home. Easy to find and economical, store-bought rotisserie chicken is a weeknight timesaver and perhaps the ultimate shortcut ingredient, as it can be used in countless lunch and dinner recipes. Check out a few of Food Network’s favorite ideas below, then see all of the recipes featured on The Kitchen today.

Once you make a sweet, tangy barbecue sauce, these surprisingly healthy Pulled BBQ Chicken Sandwiches (pictured above) become as simple to make as shredding the meat and assembling. Be sure to not go overboard when adding the liquid smoke; a few drops will go a long way in adding the beloved smoky flavor.

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