On The Blogs: A Bacon Shortage, Beer Shampoo and Gourmet Beef Jerky

by in Community, September 27th, 2012

peach beer cocktailL.A. Times: Worries of a looming pork shortage have bombarded the Internet and caused anxiety for soaring bacon prices in 2013.

U.S. News: Beer may be the secret to healthy, shiny hair. How do you feel about shampoo and conditioner made with boozy suds?

The Salt: Food labels affect how much we eat. But what happens when the definition of a “small” serving varies across the board?

New York Times: It may be the season for pumpkin and squash, but the blue crab is still around and better than ever.

Wall Street Journal: Beef jerky brands are experimenting with gourmet flavors.

 

Best 5 Butternut Squash Recipes

by in Recipes, September 27th, 2012

caramelized butternut squash
Butternut squash is a fall favorite. Try one of these top five recipes that are filled with classic autumn flavors from Food Network chefs.

5. Beef and Butternut Squash Stew – This stick-to-your-ribs stew is perfect for a chilly fall day. Lots of chunky vegetables, along with the beef, make it hearty enough for a one-pot meal. Serve with crusty bread alongside.

4. Roasted Butternut Squash Salad With Warm Cider Vinaigrette – For a salad full of fall flavors, serve roasted butternut squash on top of baby arugula with a few shavings of nutty Parmesan cheese.

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I’m Just a Kid: Turning Childhood Favorite Treats Into the Ultimate Desserts

by in Recipes, September 27th, 2012

popcorn and peanut barkI’m just a kid at heart. Some of my fondest memories of being a chubby kid were all based on eating junk food. Prepackaged little cakes, movie theater popcorn and candy were my best friends. Cracker Jacks — with its secret little toy — made me very happy. Actually, popcorn anything makes me giggle with delight. I have been known to forgo a meal in order to justify eating a large bucket of salty buttery corn.

Fast-forward to today. Always thinking about my past, I re-create versions of all my favorite childhood treats.

In my new book, Baking Out Loud: Fun Desserts with Big Flavors, on bookshelves in just five days, I toss buttery, salty popcorn with rich melted chocolate and peanuts for a quick, rich and amazing treat (recipe below).

Halloween was (and still is) my favorite holiday. I remember competing with my big brother Steven to see how much candy we could gather. As kids, we would dump overfilled candy-laden plastic pumpkins on to a bed sheet covering the carpet in our living room. At the end of the night, we’d count up all the pieces of candy and, based on sheer volume, declare a winner. Hands down, my favorite was Reese’s Peanut Butter Cups. Mom would let us keep a few and take the extra to work — or so she said.

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POLL: Which Team Makes a Better Ball?

by in Shows, September 27th, 2012

meatball vs kimchi rice ball
For the final two teams, Nonna’s Kitchenette and Seoul Sausage, the secret to Food Trucks success has come in the form of balls — meatballs and rice balls, that is. The ladies of Nonna’s have followed their grandmothers’ no-fail recipe for authentic Italian meatballs made with cheese and herbs, while Seoul has cooked up a deep-fried concoction of kimchi, rice and Korean spices.

Both teams’ creations have won rave reviews from customers and judges alike, but we want to know which dish you’d most like to taste. Do you think that the saucy, beefy meatballs from Nonna’s would be the best bite, or would you prefer the flavors of Korea nestled inside a crispy, crunchy coating?

Tune in to the Season 3 finale of The Great Food Truck Race on Sunday night at 9pm/8c to find out whether Nonna’s Kitchenette or Seoul Sausage will keep their keys.

All About Sprouts

by , September 27th, 2012

sprouts
Sprinkled on a salad, tossed in a stir-fry or stuffed in a sandwich, sprouts are tasty seeds that pack a nutritional punch. There is a sprout for every taste preference, including bean, alfalfa, pea, clover and broccoli sprouts, to name a few, as we...

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Restaurant Revisited: The Maple Tree Cafe

by in Shows, September 26th, 2012

Restaurant: ImpossibleRookie restaurant owner Ashley Robertson needed Robert Irvine’s help to successfully run her Las Vegas restaurant, The Maple Tree Cafe. In just two days, Robert tackled poor food quality and disorganized management in order to give The Maple Tree Cafe the transformation it deserved. We checked in with Ashley a few months after the Restaurant: Impossible renovation to see how her restaurant is doing today.

Ashley reports that since Robert left, sales at The Maple Tree Cafe have more than doubled.

The restaurant’s food, she says, “is coming out great,” and she credits a recipe book in the kitchen with ensuring that all dishes are made the same way every time. She says that she has “completely delegated the prep duties to everyone in the kitchen,” and makes sure to “spend time watching plates go out.”

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Gochujang — The Next Best Thing You Never Ate

by in Food Network Chef, Product Reviews, September 26th, 2012

gochujang red pepper paste
What’s the next best thing you never ate?

The Food Network Kitchens staff might know. We see (taste and smell) ingredients and products just before they take their place in the national palate. Sometimes one of our on-air chefs bring them into our kitchen, sometimes we find them during restaurant dinners or in grocery stores, at home and away. Each month we’re going to share one with you, along with tips or recipes. And we know that many of you devote a good amount of time to exploring, tasting or just getting dinner on the table, so let us know what you find that might just be the next best thing we never ate.

There’s always room for more hot sauce, so say hello to a new friend: gochujang. The next best thing you may have never tasted was actually a part of my everyday meals growing up. Gochujang (a spicy, slightly sweet, beautiful dark red fermented chili paste) has been a staple ingredient in Korean households for hundreds of years. It’s used as an ingredient in stews and sauces, or simply as a dip for a snack. You may have seen it when you ordered bibimbap (mixed rice dish) at your favorite Korean restaurant. To see this special food from my childhood bloom into the next best thing — I embrace it. I see the popularity of gochujang as the first step to a greater awareness of Korean cuisine.

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High-Iron Recipes

by , September 26th, 2012

tofu cups
Many folks discover they have iron-deficiency—a condition which can result from not eating enough foods that contain iron. If you’re looking to pump up your iron, here are 5 recipes to help you do so.

The Guidelines
Although women tend to need a...

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