Frozen Desserts for Dad’s Day — Weekend Cookout

by in Holidays, Recipes, June 14th, 2013

Peanut Butter PieThis 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 Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread will be finished with a chilly frozen dessert to celebrate Dad on Father’s Day.

Even if your dad isn’t a fan of all things meat, bacon and beer, you can treat him to an extra-special dish in honor of Father’s Day this year — just save it until the end of the meal. Richly decadent and deliciously indulgent, frozen desserts are go-to party fare; they’re almost always prepared well in advance, and they’re guaranteed crowd-pleasers, no matter if you’re entertaining kids or grownups.

Showcasing the classic combination of peanut butter and chocolate, the Neelys’ top-rated Peanut Butter Pie (pictured above) is a five-star fan favorite that’s a cinch to make quickly at home. Combine cream cheese, powdered sugar and creamy peanut butter to make the foundation of the richly decadent filling, then fold in vanilla-laced whipped cream to add an airy lightness. The Neelys save time in the kitchen by using an already prepared chocolate crust as the base of their pie, so it’s A-OK to opt for the store-bought variety here. Be sure to let the pie chill for at least four hours before serving to allow it time to set, then offer guests toppings of hot fudge and crunchy peanuts on the side.

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Striped Bass and Preserved Lemon Dressing With Grilled Carrots — The Weekender

by in Recipes, June 14th, 2013

Striped Bass With Preserved Lemon Dressing and Grilled Carrots - The WeekenderEvery winter I order up a large box of Meyer lemons from California. I make marmalade, lemonade concentrate and a big jar of salt-preserved lemons. I spread the marmalade on toast, drizzle the lemonade concentrate into glasses of sparkling water and stare at the preserved lemons, wondering what the heck to do with them.

And so I search out recipes that feature these lemons. I make a few tagines (a traditional use for these salty preserved lemons). I whiz a few slivers into hummus. And I blend up a creamy salad dressing to eat with tomatoes and avocado. Still, there are more preserved lemons to eat.

Because I always have a jar of these lemons in my fridge just begging to be used, any time I spot a recipe that includes them, I sit up and take notice. The recipe that most recently caught my eye was Ina Garten’s Striped Bass and Preserved Lemon Dressing With Grilled Carrots. It’s a gorgeously simple preparation. The fish is pan-roasted, then settled on top of a sunny pool of dressing that’s made from preserved lemons, mayonnaise and vinegar. It’s fresh tasting and the perfect thing for these summer Weekenders.

Before you start cooking, read these tips

Caption It: What Caused Alex to Make This Face?

by , June 14th, 2013

Bobby Flay and Alex GuarnaschelliChopped fans know that when it comes to doling out blatantly honest criticism and no-nonsense feedback, Alex Guarnaschelli, a longstanding member of the judges’ panel, does it best. She has more than 15 years of experience at the table and knows what winning dishes look and taste like, which means that come Sunday night, Food Network Star finalists will have to cook above and beyond Alex’s expectations if they want to impress her. She’ll join the Selection Committee as a guest judge during the Chopped-style challenge, overseeing the contestants as they attempt to fuse mystery basket ingredients into camera-worthy meals.

While some contestants may indeed prove to her their culinary chops, others will inevitably disappoint — and then some will simply be so shocking that Alex is rendered nearly speechless at the sight of it. Take a sneak-peek look at the snapshot above from Sunday’s all-new episode: Bobby can’t help but chuckle as Alex looks on in amazement at what’s going on in front of her. What do you think has caused her to make such a face?

Before you tune in this Sunday at 9pm/8c to find out what causes Alex’s stunned face, we’re challenging you, Star fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.

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What to Watch: A Special Chopped/Star Crossover and Father’s Day in the Kitchen

by in Shows, June 14th, 2013

ChoppedThis Father’s Day weekend, Food Network has new episodes geared toward the guys. First, Paula is cooking “dad food” with her son Jamie. Then Ree is cooking breakfast and lunch for her cowboys. Then Trisha is making “manly” food for her husband, Garth, and his two buddies. Afterward, Giada is making a special dinner for her husband, Todd. Then on Sunday, Guy is in the kitchen with his two sons, nephew and dad. And Jeff is taking a stroll down memory lane with his dad.

Right after, watch the season premiere of Bobby Flay’s Barbecue Addiction. Bobby is preparing a Mexican feast with bold flavors. And on Sunday evening, it’s a special night of Chopped (also, don’t forget to watch the After Hours episode online right after the show). On Food Network Star, the 10 remaining contestants get put through a Chopped challenge judged by Alex Guarnaschelli. And last, it’s Robert Irvine to the rescue on a new episode of Restaurant: Impossible.

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How to Make Sangria Floats

by in Food Network Magazine, June 13th, 2013

Sangria Floats

Try a new take on sangria this summer: sparkling red wine poured over fruit sorbet. You can prepare it in about 30 seconds — no fruit chopping required. For these, we paired lambrusco (sparkling Italian red wine) with scoops of lemon, peach and orange sorbets. Try your own flavor combo or just drink the lambrusco by itself: It’s the perfect wine for a cookout.

(Photograph by Kang Kim)

7 Food-Filled Ways to Celebrate Dad on Father’s Day

by in Recipes, June 13th, 2013

coffee cakeThis Father’s Day, spend the entire day with Dad by planning ways to celebrate him with the foods he loves. A special meal surrounded by the people that appreciate him is not only an opportunity for reminiscing about the past; it’s also a chance to make new memories. FN Dish has seven great ideas for food-filled occasions that will make his day unforgettable.

Choose from any of these ideas that cover everything in between breakfast and late-night and see Food Network’s Father’s Day page for more recipes.

Get the 7 Celebration Ideas

The Infamous Shimmy: Duck Fat Will Never Be the Same Again

by , June 13th, 2013

After watching Damaris Phillips‘ premiere performance last week, judge-mentor Bobby Flay had but one piece of advice for her: “Don’t try to seduce us.” It appeared as though she took that instruction to heart, but, unfortunately she let history repeat itself this week during the Burger Bash challenge, and it almost forced her week-two elimination.

Not long into her live cooking demonstration in front of the Selection Committee and an audience of 100 guests, Damaris once again resorted to uncomfortably suggestive body language as she described a key ingredient in her dish. She revealed duck fat to be the must-have addition to her pimento cheese burger, and she accompanied the announcement with a shoulder shake and shimmy that left the audience both grimacing and laughing — “at her,” no less, according to Alton Brown.

Damaris realized almost immediately the mistake she’d made, explaining, “When I get nervous, I default to being awkwardly sexy sometimes.” Come evaluation, she knew she’d be in for harsh feedback: “My presentation was crap. I went up there and did exactly what the Selection Committee told me not to do.” Bobby indeed doled out hard-to-hear criticisms, among them that her demonstration was “a little off-putting,” and Damaris was simply unable to hold back tears in front of her peers and the mentors.

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Gourmet Hot Dogs — The New Girl

by in Recipes, June 13th, 2013

Brooklyn's Corniest Hot DogsI must confess: I’ve never been much of a hot dog person. At a tailgate or poolside, I’ll happily indulge. But when scouring the Internet for new recipes, franks are not usually on my radar. At least, that used to be the case.

There has been a lot of buzz around hot dogs during the last couple years, and the momentum hasn’t stopped. Not just for game day anymore, the popular American finger food has become trendy and edgy, pushing past traditional ketchup and mustard to embrace new and bolder toppings. Hot dogs are popping up on menus worldwide and taking over magazine spreads; the question is whether they’re worth the hype. I may have been a skeptic before, but after making Brooklyn’s Corniest Hot Dog, I am a firm believer. Corn and caramelized onions are a match made in heaven. Add bacon, and now we’re really cooking. Needless to say, this recipe was a winner.

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