Cutthroat Kitchen Look-Back: Memorable Sabotages in Review

by in Shows, September 12th, 2013

Once the competitors on Cutthroat Kitchen complete their brief 60 seconds of pantry shopping, they can’t say for certain what will come next, blissfully unaware of the ingredient swaps, time freezes and utensil prohibitions with which they will be forced to comply when cooking. Host Alton Brown‘s deliciously mischievous competition is just four weeks into its premiere season, yet chefs have already experienced interferences like prepared pie crust in place of pizza dough, the inability to use salt in their taco dishes and the challenge of fashioning their only utensils out of aluminum foil.

Two of the seemingly most insurmountable sabotages, however, occurred in the first two weeks of the series, when Alton revealed French wine and blue cheese, which had to be featured in one chef’s French toast preparation, and bright-green sour apple gummy candies, which were to be used in place of fresh apples when making a dish of pork chops and apple sauce. What happened next in both instances was a no-nonsense bidding war, with several contestants willing to go to great lengths — and exorbitant sums — to avoid cooking with these products themselves.

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How Ground Meat Can Save the Day

by in Family, Food Network Chef, September 12th, 2013

How Ground Meat Can Save the Day - Melissa d'ArabianLife seems to get busy for everyone in the fall. I’ve been asked by a number of fans for ways to get dinner on the table quickly. One of the best tools in a busy life is your freezer. Making double of any labor-intensive dish (such as lasagna) and freezing half is a great way to cut down time in the kitchen. Another huge timesaver is partially prepping your meat before it goes into the freezer, making cooking day a much easier affair. A few minutes spent strategically upfront can turn ingredients you buy at the grocery store into menus-waiting-to-happen. Stare at a frozen hunk of ground beef and no ideas jump out at you, but imagine some barbecue meatballs that can be on the table in about a half hour (of passive cooking), and suddenly your mind can fill in the blanks: I’ll put them on a whole-wheat bun and add something crunchy like coleslaw.

My challenge today is to take on the monster ground beef package. I’ll share exactly how I partially prep a value pack of ground beef into six menu ideas in less than 30 minutes (not including shopping). These 30 minutes will save you a few hours up the road. Ready?

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Guy’s Grocery Games Takes the Competition to the Supermarket

by in Food Network Chef, Shows, September 12th, 2013

Going to the supermarket can often feel like a competition, especially when you’re racing to get in and out in record time, or trying to get the best bang for your buck with specials, sales and coupons. And when you’re looking for all the ingredients for a recipe, just finding everything can be an exercise in frustration while getting to know the store’s stocking system. Wouldn’t it be great if you could actually get rewarded for all the troubles of grocery shopping? Well, now Food Network is turning the supermarket into a battleground with the new show, Guy’s Grocery Games (premiering Oct. 20 at 8pm/7c), hosted by the one-and-only Guy Fieri.

“I think that Triple G is a first of its kind,” Guy recently told FN Dish. “There are two common concepts here: cooking and shopping. But we’ve never really highlighted the shopping before. We’ve seen shopping competition shows before, but now we’re taking the shopping component and the chef’s creativity and mixing in time, money and challenges. Bundle it altogether and you’ve got a super high powered, family-friendly show on Food Network. That’s what this show is going to be.”

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Best 5 Slow-Cooker Recipes

by in Recipes, September 12th, 2013

Slow Cooker Beef PaprikashOn days when you know there’s not going to be any time to devote to cooking, there’s just one tool that makes it easy to get dinner on the table quickly: the slow cooker. This user-friendly gadget is perhaps the most go-to kitchen appliance in many families’ homes, as it will do most of the mealtime preparation for you. Once you slice and dice a few vegetables, season the meat, and add spices and liquids, all you have left to do is flip on the machine; you can leave the machine unattended for hours, then come home to a ready-to-eat meal. While soups and stews are classic slow-cooker favorites, the machine’s versatility is far-reaching, as it’s able to turn out pastas, pork and even candy with ease. Check out Food Network’s top-five slow-cooker recipes below to find both sweet and savory dishes that are easy enough to make on hectic weekdays.

5. Slow-Cooker Chocolate Candy — Trisha uses just four ingredients to make her salty-sweet treat, studded with peanuts for a welcome crunch. She lets the candy cook in the slow cooker before spooning it into cupcake liners and letting it cool.

4. Slow-Cooker Pork Tacos — Guarantee moist and tender shredded pork by cooking the meat in a richly flavorful sauce of pureed chipotles, honey and vinegar, and let your family members build their own tacos by serving the pork with a spread of classic toppings.

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Worst Cooks in America Is Looking for the Worst of the Worst

by in Shows, September 11th, 2013

Worst CooksDo you think you’re one of the worst cooks in America? Do your friends and family tell you so? If you’re the kind of home cook who scorches even water, then the producers of Worst Cooks in America want to hear from you.

Apply now to be on Season 5 of the show. If your cooking skills and culinary knowledge — or lack thereof — are so bad that you get chosen as a finalist, you’ll get the chance to be mentored in Boot Camp-style cooking challenges. Who knows? You may even come out the winner — and a better cook for it. And you’ll have the opportunity to show the world that there is success even after many, many failures in the kitchen.

Apply here to be on the show

10 Grape-Forward Recipes — Summer Fest

by in In Season, September 11th, 2013

10 Grape-Forward RecipesYou know when you have a good batch of grapes on your hands. Each sphere of green or red deliciousness is firm — never bruised — and comes down with an almost audible burst before flooding your mouth with sweet, tart lusciousness. They typically require little intervention; we’ll pop ‘em straight from the fridge or zip them into baggies for easy eating.

Well get this: Grapes are perfectly in-season right now, so they’re extra crispy and juicy. With this in mind, FN Dish is ringing in Wednesday by showcasing some seriously grape-forward recipes. This time, grapes go way beyond PB and J with the crusts cut off.

Let’s face it, grapes are meant to mingle with cheese. Food Network Magazine’s recipe for Sweet Roasted Grapes simmers the fruit in honey until syrupy, keeping the spherical texture of grapes for a different cheese mate. Next, Food Network Magazine’s Grape-Walnut Conserve is bright and zesty when smeared on a cheese-donned baguette, especially with its merging of orange zest, raisins and lemon. And though tapenade is typically made of chopped or pureed olives to spread on bread, Food Network Magazine turns to fresh, juicy grapes for a sweet Cheese Plate with Grape Tapenade that’s fit for the most elegant dinner party.

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“Watch Them Spread Their Wings” — Guy on RvG: Kids Cook-Off

by in Food Network Chef, Shows, September 11th, 2013

Guy Fieri on Rachael vs. Guy: Kids Cook-OffRachael Ray and Guy Fieri are back together again to battle it out, but this time it’s not with celebrities — it’s with kids. Last Sunday, for the first time, they started mentoring eight of the most talented kid chefs in the new series Rachael vs. Guy: Kids Cook-Off (Sundays at 8pm/7c).

“No one gets eliminated in this series. This competition is about educating, mentoring, encouraging and empowering the kids,” Guy recently said in an interview. “You’ll sit there, watch them and just be amazed. Whether you have kids or not, you’ll watch this show and ask yourself, ‘Why wasn’t this done 10 years ago?’ That’s the kind of show it is. That’s the kind of energy it brings.”

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