POLL: Which Finalist Do You Think Is Returning This Sunday?

by , July 20th, 2013

This Sunday, in a dramatic and shocking twist to the season, Chad or Lovely will re-enter Food Star Kitchen. For the past four weeks, previously eliminated contestants have been given a second chance in a Web series called Star Salvation, presented by Buitoni.

Lovely’s managed to out-perform five other talented contestants in the first three episodes. But will Chad finally put an end to her streak?

Before the winner is revealed Sunday night (9pm/8c), relive the journey to salvation, and share your predictions in Star Talk’s poll.

Pork Tenderloin on a Stick!

by , July 20th, 2013

pork loin on a stick
Sometimes getting the family to try something new requires creativity. Maybe it’s not the ingredients; perhaps it’s the presentation. Take these lollipops for example. My son Luke “doesn’t eat pork.” This from a kid who dev...

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Dressed-Up Hot Dogs — Weekend Cookout

by in Recipes, July 20th, 2013

Chipotle Chili Cheese DogsThis summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each weekend, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features dressed-up hot dogs.

Ketchup and mustard may be two of the most traditional hot dog condiments, but you can surely dress up the everyday dog with deliciously creative twists on toppings. Like burgers and grilled chicken, hot dogs are blank canvases that can showcase seemingly any flavors you like or ingredients you have on hand. Try thinking of ingredient combinations you know work well together and using your favorite meals as inspiration to develop a next-level hot dog, like the ones featured below.

Showcasing the timeless pair of chili and cheese, Food Network Magazine‘s top-rated Chipotle Chili Cheese Dogs (pictured above) are full of bold, smoky flavors. The star element of this dog is the bold chili, featuring crispy sauteed bacon, cumin, meaty pinto beans and tomatoes. Once it’s thick and rich, spoon the chili atop snappy grilled hot dogs, then finish with shredded pepper Jack cheese, cool sour cream and scallions. Since this recipe calls for footlong hot dogs instead of ballpark-style dogs, it’s best to use hoagie rolls for buns. These hefty loaves will support the size of the hot dog and the weight of the chili; plus, they boast heftier dough than traditional hot dog buns.

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First Family of Mississippi Barbecue Coming to The Shed

by in Shows, July 19th, 2013

The ShedFor the Orrison family, barbecuing isn’t simply a habit; it’s a way of life they’ve adopted in Mississippi, where they run a string of successful ‘cue joints called The Shed. This loveably quirky and offbeat bunch is known for their over-the-top personalities and offers food to match, specializing in finger-lickin’-good ribs and from-scratch barbecue sauce. Together, brother-and-sister duo Brad Orrison and Brooke Lewis — the founders of The Shed — along with their parents, Daddy-O and Mamma Mia, are shining a light on their barbecue business as well as their day-to-day adventures on an all-new upcoming series, The Shed.

Premiering Sunday, Aug. 4 at 10pm, then airing every Monday night at the same time, The Shed will follow Brad, Brooke and an entire cast of “ShedHeads” inside the wild happenings at their restaurants. It will show off the eccentric dynamics at work as they run their business, compete in national ‘cue competitions and maintain a strong family bond — all while observing “The Shed Philosophy.” From the muddy swamps and garages to the bull-shaped barbecues at their holiday-lights-clad restaurants, the Orrisons prove what makes their brood one-of-a-kind and their award-winning meats worthy of the hype.

Watch a preview of The Shed

Guacamole: 7 Great Ways

by , July 19th, 2013

guacamole
Guacamole is a fresh and delicious way to enjoy the bounty of nutrients and healthy fats avocados have to offer. And the simple blend of avocado, other vegetables, and herbs leaves lots of room for interpretation and exploration. After preparing the...

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Slow Cooker Georgia Pulled Pork Barbecue — The Weekender

by in Recipes, July 19th, 2013

Slow Cooker Georgia Pulled Pork Barbecue - The WeekenderWhen I was in my early twenties, I went crazy for slow cookers. At the age when most young women are spending their discretionary cash on shoes or nights on the town, I was saving my pennies for a sturdy slow cooker with a built-in timer and an auto-off feature.

In those days, money was tight (as it so often is in those first years out of college) and so I was always looking for ways to trim my food budget. I took lunches to work, had friends over for dinner instead of going out and turned all my scrap celery leaves, carrot peels and chicken bones into stock.

My fleet of slow cookers made a lot of that frugal eating possible. I regularly used a tiny one to make overnight oatmeal (with a little dried fruit, it was delicious and cheap). I made batches of lunchtime soup in an ancient 4-quart cooker I’d gotten for 75 cents at a yard sale. And I bought tough, unlovable cuts of meat and cooked them tender in my oval 6-quart cooker.

Before you start cooking, read these tips

Cream Cheese: Is It Healthy?

by , July 19th, 2013

cream cheese

Does this soft, spreadable cheese have any place in a healthy eating plan? It may depend on which kind you choose.

Yes?
Cream cheese comes in numerous forms: brick, regular, whipped, light, fat-free and Neufchatel. You can also find regular, light a...

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Caption It: Taste Tester

by , July 19th, 2013

Alton BrownFrom private chefs and culinary instructors to restaurant owners, underground chefs and James Beard Award semifinalists, this year’s cast of Star finalists boasts a long and impressive kitchen resume. They’re keenly aware of what it takes to turn out balanced and full-flavored dishes, but thanks to the pressure of cooking on camera and against the clock — for a panel of esteemed food stars, no less — some of the rivals’ offerings have proven disappointing, some even inedible. While the Selection Committee has demanded culinary excellence from day one of the competition, now nearly two months into the contest, the judges are finally starting to see consistently stellar plates.

In the sneak-peek photo above from Sunday’s all-new episode, it looks as if Alton’s come across a dish he especially likes. No need for utensils or a tasting table here: He’s gone hands first into a pot of one finalist’s offering, picking at it while looking over his shoulder with a serious side-eye. What kind of food do you think is waiting for Alton in that pan, and who do you think made this sample-worthy meal?

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