Respecting the Challenge Dish — Alton’s After-Show

by in Shows, October 13th, 2013


Although the stipulations of almost every Cutthroat Kitchen sabotage force competitors to reimagine the classic versions of challenge dishes, chefs still should be able to serve plates that are at least reminiscent of the original concept. They may not be able to cook with every seemingly crucial ingredient or prepare plates in the most traditional style, but the final offerings ought to be valid interpretations of assigned dishes; for this week’s competitors, that meant burritos, pie and teriyaki bowls.

“It has to come down to what the challenge is,” judge Jet Tila told Alton Brown on the latest installment of Alton’s After-Show. The competitor ousted in the Round 1 burrito challenge presented a deconstructed Vietnamese-style burrito that was, in fact, hardly a burrito at all, according to Jet. “I’m sorry, but it was a ridiculous play on a burrito,” Jet explained of the summer roll-inspired dish. He added, “If she took a few pieces of lettuce and actually made a tight, concise roll, at least I know you’re thinking burrito,” noting how the contestant could have improved.

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Bacon-Wrapped Potatoes — Most Popular Pin of the Week

by in Community, October 13th, 2013

Bacon-Wrapped PotatoesWhether you’re looking for the perfect football Sunday snack or want to update a classic side, this week’s Most Popular Pin of the Week is sure to please the entire family. Saute potatoes and wrap them with crispy bacon strips. Drizzle with melted butter and honey and wait for the reactions.

For more everyday recipe inspiration, visit Food Network’s Let’s Entertain board on Pinterest.

Get the recipe: Bacon-Wrapped Potatoes with Honey Sauce

Originality Reigns Supreme on Iron Chef America: Battle Oktoberfest

by in Shows, October 12th, 2013

ICA OktoberfestIn a new series of battles on Iron Chef America, two teams of chefs will face battle with an array of themed ingredients. Tonight’s Battle Oktoberfest featured a compendium of Bavarian foodstuffs that you’d find at the annual festival in Munich, Germany. Items included pork, veal, pretzels, sauerkraut and, of course, beer — which is always at the center of Oktoberfest celebrations. For the battle, the Chairman teamed up Iron Chefs Michael Symon and Geoffrey Zakarian to battle against challenger Chef Bernhard Mairinger, who specializes in Austro-German cuisine, along with his two sous chefs. The battle proved to be extremely close but only one team prevailed.

The Battle Broken Down

Anne Burrell Own Your Kitchen Book Tour Dates

by in Books, Food Network Chef, October 12th, 2013

Anne Burrell Own Your Kitchen Book Tour DatesDuring the month of October, Anne Burrell’s schedule will be filled with book signings across the country for the launch of her second cookbook, Own Your Kitchen: Recipes to Inspire & Empower. Check out her book tour schedule below to see if she’ll be near you.

Tuesday, Oct. 15: Woodbridge, N.J.
Event: 4pm, Wegmans (15 Woodbridge Center Drive)

Wednesday, Oct. 16: Uniontown, Ohio
Event: 12pm, Giant Eagle/Market District (1700 Corporate Woods Parkway)

Wednesday, Oct. 16: Solon, Ohio
Event: 4pm, Giant Eagle/Market District (34310 Aurora Road)

Click for all tour dates

Better Together: Apples and Caramel

by in Recipes, October 12th, 2013

Caramel, Chocolate and Candy ApplesGiven the tartness of crisp apples and the rich smoothness of gooey caramel, these fall flavors shine when they’re put together, most often in the form of classic caramel-covered apples. While the tried-and-true recipe is a timeless favorite, Giada takes it to the next level of indulgence in her recipe for Caramel, Chocolate and Candy Apples (pictured above) by coating the apples first in caramel, then drizzling them with melted chocolate and finishing them with crunchy chopped nuts, sweet candies or sprinkles. Kids — and kids and heart — will appreciate being able to build their ultimate dessert with their preferred combination of toppings.

Caramel Apple CheesecakeBut beyond caramel apples — both classic and creative — there are indeed ways to celebrate these flavors in other decadent treats this autumn. Try Bobby’s Caramel Apple Cheesecake (pictured right), a five-star showstopper that delivers wow-worthy results every time. He starts with a buttery graham cracker-walnut crust, then fills it with a vanilla-cream cheese center. But the star of the cheesecake comes in the form of its topping: tender sweetened apples and a brandy-spiked caramel sauce.

Keep reading for more recipes

Pollo Asado — The Weekender

by in Recipes, October 11th, 2013

Pollo Asado - The WeekenderLike so many other Americans, my husband and I eat a lot of chicken. I roast them whole, grill marinated breasts for slicing over salad, and regularly stew thighs for soups and enchiladas. Because this particular protein makes such regular appearances on our dining table, I’m always on the lookout for methods that will breathe new life into this poultry staple.

One way to reinvigorate the chicken habit is with a new marinade. I tend to be loyal to either teriyaki sauce or a slurry of balsamic vinegar, olive oil, fresh rosemary and garlic. Both are delicious, but they can get tiresome over time. So when I spotted The Pioneer Woman’s recipe for Pollo Asado, with its marinade of orange, lemon and lime juice, I felt called to give it a try.

Because I have a fairly small household, I halved the amount of chicken, but I kept the volume of marinade the same (because it’s easy enough to squeeze some citrus). After the chicken had spent a couple of hours in the fridge, I heated a grill pan in the oven (it was a rainy day and the logistics of outdoor grilling were beyond me) and cooked the chicken until it registered 165 degrees F.

Before you start cooking, read these tips

15 Great Vegetarian Pastas

by , October 11th, 2013

kale pesto spaghetti
These recipes are all sans meat, poultry and fish–but brimming with flavor from veggies, beans, herbs and nuts.

Keeping Calories in Check
Remember that it’s easy to go overboard on calories when dining on pasta. One cup of cooked spaghe...

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