Kumquats — The Next Best Thing You Never Ate

by in News, May 28th, 2013

KumquatsYes, clearly kumquats are a fruit you’ve seen in the market or on our shows, but many still have no idea what to really do with them. I truly love them. They have a huge, explosive orange flavor, but with the tartness of a lemon or lime. The entire thing is edible, from rind to flesh to seed (though I personally don’t enjoy eating the seeds), and they are great used in dishes ranging from savory to sweet.

But now I think it’s time to share an outstanding flavor combination with you all. This is something I’ve been making for years. I always thought it would be the signature at my dream restaurant/bar — the cocktail that would put me on the map.

Kumquats and cola. Really, no joke. Just cut a kumquat in half, squeeze the juice into the cola and then drop the fruit in. Give it a gentle stir and enjoy.

Keep reading

Star-a-Day: Russell Jackson

by , May 28th, 2013

Russell JacksonYou heard it here first: Food Network Star is kicking off an all-new ninth season on Sunday, June 2 at 9pm/8c, and returning judge-mentors Alton BrownBobby Flay and Giada De Laurentiis will be there at the helm. This year the mentors are tasking 12 hopefuls with weekly Mentor and Star Challenges in the ultimate multi-month interview for the chance to earn their dream television job: their own show on Food Network. While the contestants bring with them a mix of backgrounds — including culinary school, restaurant management, private chef and food blogging — they have but one dream, which is to become the next Food Network Star. From now until next month’s premiere, Star Talk will introduce one finalist a day until you, Star fans, meet them on camera during the show.

Owner of a San Francisco underground supper club, Russell Jackson, 47, competed against Iron Chef Jose Garces in Iron Chef America Battle Rhubarb. He’s been cooking since he was 3 years old, when he first experimented with applesauce in the kitchen. A graduate of the California Culinary Academy, Russell now specializes in using local, seasonal ingredients to inspire unconventional meals with individual style.

Read more

Use Up Those Buns

by in Food Network Magazine, May 28th, 2013

pesto chicken burgersHot Tips From Food Network Kitchens’ Katherine Alford:

Don’t let extra burger buns go to waste: Use them as a binder for chicken or veggie burgers, meatloaf or meatballs. For Food Network Magazine‘s Pesto Chicken Burgers (pictured above), we tore up a bun and mixed it with water to make a panade, a mixture of liquid and starch that holds ingredients together. Use this trick for any recipe that calls for breadcrumbs as a binder.

Grilled Vegetables With Couscous and Yogurt Sauce — Meatless Monday

by in Recipes, May 27th, 2013

Grilled Vegetables With Couscous and Yogurt SauceWhether you choose to avoid meat just on Mondays or you follow a strict vegetarian diet every day, the key to enjoying any meatless meal is eating something that offers as much flavor, substance and simplicity as a meaty main dish. Vegetables are go-to picks, of course, since many are naturally quick cooking, and they are full of sweet and savory tastes, plus they feature a range of textures. But for most, a plate of veggies alone hardly constitutes a complete dinner, no matter how fresh and well-seasoned the produce may be. To bulk up vegetables, try serving them with rice and tofu in a stir-fry, with noodles and olive oil in a pasta dish, or with eggs and cheese in an omelet; not only will you’ve stretch the value of the veggies, but you’ll have made the meal more deliciously satisfying, as well.

Food Network Magazine follows a similar notion in its 30-minute recipe for Grilled Vegetables With Couscous and Yogurt Sauce (pictured above) by treating earthy shiitake mushrooms, seasonal squash and mild bell peppers as the meaty entree of the plate and complementing them with a side of couscous, much like you would chicken or steak. Although these vegetables are indeed grilled, you don’t need an outdoor barbecue to prepare them, as they develop a similar char and smoky flavor from an indoor grill pan after just a few minutes of cooking. Finish the dish with a sprinkle of sliced almonds for a textured crunch, and serve it with a creamy, tangy sauce of Greek yogurt, grilled pepper and fresh garlic.

Read more

Ahi Tuna Done Right

by , May 27th, 2013

seared tuna
If you eat seared tuna exclusively when dining out because the thought of making it at home intimidates you, fear no more. Searing fish is a very simple process. Actually, the most important aspect is the quality of the fish. Start with the best and...

Read more

Star-a-Day: Rodney Henry

by , May 27th, 2013

Rodney HenryYou heard it here first: Food Network Star is kicking off an all-new ninth season on Sunday, June 2 at 9pm/8c, and returning judge-mentors Alton BrownBobby Flay and Giada De Laurentiis will be there at the helm. This year the mentors are tasking 12 hopefuls with weekly Mentor and Star Challenges in the ultimate multi-month interview for the chance to earn their dream television job: their own show on Food Network. While the contestants bring with them a mix of backgrounds — including culinary school, restaurant management, private chef and food blogging — they have but one dream, which is to become the next Food Network Star. From now until next month’s premiere, Star Talk will introduce one finalist a day until you, Star fans, meet them on camera during the show.

Owner of several Dangerously Delicious Pies shops, Rodney Henry, 47, lives in Baltimore, and he is known for challenging the meaning of everyday pies by creating sweet and savory interpretations of this all-American classic. This father of two is a former musician who’s appeared on multiple Food Network shows, including Chopped, Down Home With the Neelys and Paula’s Home Cooking.

Read more

Fun Cooking: A Creative Way to Serve Condiments

by in Entertaining, Food Network Magazine, May 27th, 2013

Condiment Paint cans

We think this cookout idea is a stroke of genius. Serve condiments in new mini paint pails (foodsafe), with pastry brushes for spreading (pails, $4 each, containerstore.com; brushes, $3 each, norprowebstore.com). The brushes give you better coverage than a typical squeeze bottle — all the more reason to step up your condiments, too: Try our homemade ketchup.

(Photograph by Kang Kim)

Restaurant Revisited: In the Pits at Bryan’s Smokehouse

by in Shows, May 26th, 2013

Robert Irvine on Restaurant: ImpossibleAlthough Bryan’s Smokehouse in Lufkin, Texas, was a once-thriving eatery, it had fallen on hard times. Longtime owner Lynn Bryan struggled to keep up with new nearby barbecue spots, ultimately falling into debt. She looked to Robert Irvine and his Restaurant: Impossible team not just to improve her meat-focused menu, but to help her manage her employees more professionally and efficiently. Not one to shy away from any challenge, Robert rose to the occasion, and with only a $10,000 budget and two days to work, he revitalized both the interior of Bryan’s and the core of its management, all in an effort to give the eatery the second chance it deserves. FN Dish checked in with Lynn a few months after the transformation to find out how the restaurant is doing today.

Immediately after filming, Lynn says business “was booming,” and while it’s since slowed down, she’s hopeful that it will pick up now that the show has aired. She adds that she’s pleased with the new design of the space, as well as with the changes to the menu. “We have kept everything the same and just added a couple of the old things back. Just a couple, let me stress,” she explains.

Read more