Catching Up With Ted Allen, Host of the 2013 James Beard Foundation Book, Broadcast & Journalism Awards

by in Events, Shows, May 1st, 2013

Ted AllenOn Friday, May 3, the James Beard Foundation will have its annual Book, Broadcast & Journalism Awards. And this year, Food Network’s own Ted Allen has the honor of hosting the event, one of the biggest in the culinary world. Ted isn’t a stranger to the awards — last year he was the winner for best Media Personality/Host for Chopped, beating out Ina Garten and Sara Moulton. Chopped also won for best Television Program in a Studio or Fixed Location. With all his experience hosting, the JBF awards should be a piece of cake for Ted. But does he have anything to fear?

We caught up with Ted to chat about his hosting responsibilities, his view on the awards ceremony and what he thinks is the next big thing to look out for in the food world.

Read Ted’s interview below

How Much of a Basket Ingredient Is Enough? — Chopped After Hours

by in Shows, April 30th, 2013

“Use a little or a lot; I heard Ted say it before,” Marc Murphy told substitute host Alex Guarnaschelli during tonight’s premiere episode of Chopped After Hours. He and his competitors, fellow judges Aarón Sánchez and Chris Santos, opted to use only one portion of what was unquestionably the out-of-place ingredient in tonight’s mystery basket: coconut-chocolate bars. With just 30 minutes to cook an entree with the candy, plus pink beans, sofrito and striped bass, the guys didn’t have time to incorporate the bar as a whole, so they picked out of it elements that would be successful in their dishes. For Marc, who in a risky maneuver set off to make a cassoulet, and Chris, who prepared a Thai-style soup, it was the coconut center that was the chosen fraction; Aarón picked out the almonds to feature in his Louisiana-inspired plate of fish and grits.

What do you think of the judges using only a select portion of a mystery basket ingredient? Although doing so may indeed be battling within the rules, should they have worked harder to utilize the candy bar as a whole, or does its unusualness make up for the fact that it wasn’t incorporated fully? If a contestant had done that during competition, would the judges have been as accepting of his or her dish?

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Sandra Lee to Host the World’s Largest Bake Sale

by in Events, Food Network Chef, April 30th, 2013

Sandra LeeNew York City may be known for its myriad of posh bakeries, cupcake hot spots and sought-out dessert destinations, but tomorrow, there will be just one place to go to find the ultimate collection of sweet treats: Grand Central Terminal. Sandra Lee is lending her voice to Share Our Strength’s No Kid Hungry campaign and hosting the World’s Largest Bake Sale alongside fellow Food Network chefs Guy Fieri and Bobby Flay, plus Martha Stewart, Mario Batali, Emeril Lagasse and others. In the heart of Manhattan at this 100-year-old landmark, these food superstars will dish out thousands of classic and creative baked goods donated by local chefs, and all proceeds will benefit Share Our Strength as they work to end childhood hunger in America.

Want to pick up a few treats and meet Sandra, Bobby and Guy? Support Share Our Strength’s World’s Largest Bake Sale by stopping by Vanderbilt Hall in Grand Central Terminal in New York City from 10 am until 7 pm tomorrow, May 1. If you’re not in the area or can’t make it to Grand Central tomorrow, read more about the event and find out how you can help the #WorldsLargestBakeSale on Twitter.

Reinvented: Onion Rings, 5 Ways

by in Recipes, April 30th, 2013

Reinvented: Onion Rings 5 WaysHere in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of them as picture recipes.

We love onion rings and fried food in general. The mission: take the classic onion ring and see how far we could take it in a range of our favorite flavors, from Japanese to Beer Hot Wing to Creamed Corn Bread.

First, start with the classic version

Cinco de Mayo Across the Country — On the Road

by in Holidays, Restaurants, April 30th, 2013

Cinco de Mayo Across the Countryby Amanda Marsteller

Satisfy your Cinco de Mayo cravings at Food Network-approved Mexican eateries across the country. These savory and spicy stops will perk up your palate, from poblano-style cemita sandwiches in Chicago to Guerrero-style fish tacos in San Diego. Grab a margarita and celebrate Mexico’s rich culinary heritage stateside.

1. Avila’s – Dallas
This Tex-Mex menu showcases specialties like chile relleno, pollo con calabaza — a Mexican chicken stew with squash and corn — and brisket tacos that Guy raved about on Diners, Drive-Ins and Dives. Stop and savor the brisket, slow-cooked in red wine, garlic and onions until tender and juicy.

2. Cemitas Puebla — Chicago
At the Windy City’s only restaurant serving cemitas, you’ll find authentic poblano sandwiches on sesame rolls slathered with avocado and adobo, then stuffed with meaty fillings like breaded pork chops or more adventurous options like pata, aka cow foot. No wonder they sell 300 cemitas a day.

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A World of Flavors, Something Different, and Chicken, Chili and Chowder on Triple D Tonight

by in Food Network Chef, Shows, April 29th, 2013

Guy Fieri on Diners, Drive-Ins and DivesOn tonight’s all-new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy’s hitting the road in search of classic comfort foods across the country. His first stop is The Stockyards: Smokehouse & Larder in Toronto, where he’ll sample the ultimate indulgent burger and a next-level BLT. Later he’s off to Burbank, Calif., for real-deal chili at Chili John’s before he heads back east. In Philadelphia, he’s visiting Sidecar Bar & Grille, known as much for its french fries as its nontraditional clam chowder filled with a secret ingredient: gnocchi.

Before you tune in to tonight’s premiere, don’t miss Guy in a marathon of some of your favorite Triple D episodes. He’ll be stopping by Phoenix’s Chino Bandido, an eclectic hot spot combining Chinese and Caribbean fare in almost 100,000 different dishes, then setting off to find restaurants from coast to coast that refuse to stick to the norm. In Lesage, W.Va., he visits a hot dog stand serving customers in reclaimed school buses. In Miami, Fla., he’s digging into the French-inspired escargot at Scully’s Tavern, a local a dive bar.

Take the trip with him starting at 6pm/5c — follow along and bookmark the restaurants as he goes, and try your hand at the recipes.

From north and south to east and west, Guy’s been everywhere. Next time you’re traveling, download the On the Road app or check out this map to find all of Guy’s Diners, Drive-Ins and Dives destinations.

Go behind the scenes with Guy

Vacuum-Sealed Chicken, Matzo Pancakes and Passion Fruit, Three Ways — Rebel Remix

by in Food Network Chef, Shows, April 29th, 2013

Chopped All-Stars Round 4 Entree Basket
Every week, Justin Warner, winner of Food Network Star Season 8, is back remixing the Chopped All-Stars baskets as seen in the episode Sunday night in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV, “I would have made this and that instead!” then these are the posts for you.

by Justin Warner

Welcome to the fourth installment of the Chopped All-Stars Rebel Remix, wherein I attempt to give you drilling rights on my brain as I attempt to assemble an array of exciting edibles from four seemingly incongruous ingredients.

Appetizer: vanilla cupcakes, chicken tenders, avocados, kochujang
I’ve been doing this “write about Chopped” thing for a little bit now, and this basket is just too freaking insane. Cupcakes? Really? Before assembling these ingredients, I would look around: I want to know which contender offended the Basket Curators in a previous life. This is a bad, bad basket. Personally, I also abhor chicken tenders. They are too perfect, too cookie cutter. Meat should have personality and character! I digress. Kochujang, or gochujang, is a Korean pepper paste. It’s got earth and funk and a little heat. I’ve seen a few Korean grandmas dilute it with lemon-lime soda, and in my restaurant I use it to glaze frog’s legs. Avocados are no biggie. What isn’t good with a slice of avocado? This leaves the cupcakes. Why?! It’s like someone is trying to cause grief and pain. At least they are vanilla, which is a great flavor with chicken. Before you get bent out of shape, consider that bourbon chicken sounds delish and that bourbon often contains vanillin, which is the chemical compound for which vanilla was named, so vanilla and chicken are best buds. Capish?

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Brown-Bag Lunches Made Better — Meatless Monday

by in Recipes, April 29th, 2013

Hummus and Grilled Vegetable WrapWhether you pack your lunch every day of the week or are looking to form the habit in an effort to salvage your paycheck, it’s best to have on hand a selection of lunch recipes that aren’t just crave-worthy but also filling and easy to pack, to avoid getting stuck in a PB&J rut. So often the star of the brown-bag lunch is a sandwich built with salt-laden deli meats and cheeses on slices of soggy bread, but with these highest-rated recipes for dressed-up sandwiches and salads from some of your favorite Food Network chefs, you can pack a midday meal that’s anything but ordinary. Check out recipes from Ellie, the Sandwich King and the Neelys below, then tell FN Dish in the comments: What’s your favorite dish to pack for lunch?

A five-star recipe that can be made in minutes, Ellie’s Hummus and Grilled Vegetable Wrap (pictured above) combines good-for-you ingredients in an easy-to-eat sandwich that’s light but satisfying. The key to executing this dish quickly is having all of the ingredients ready and simply waiting for assembly. After quickly cooking the zucchini and slicing bell peppers and red onions, start building the wraps by spreading the bread with store-bought hummus and layering the vegetables inside. Add a sprinkle of toasted pine nuts to guarantee a welcome crunchy texture in each wholesome bite.

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