by Guest Blogger in Food Network Chef, Shows, April 23rd, 2013
by Toby Amidor, April 23rd, 2013
Every Tuesday, 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 third installment of Chopped All-Stars Rebel Remix, where the things I shouted at my TV last Sunday are written for all to see.
Appetizer: harissa, diver scallops, pink grapefruit, speck
When I compose a dish, especially an appetizer, I like to consider the components in their most basic forms and build from there. A great dish has all of our tastes (salt, sweet, sour, bitter, capsaicin, umami) some exciting texture, a great aroma and visual appeal. Harissa is spicy, scallops are sweet, grapefruit is both sour and slightly bitter, and speck is as close to salty and savory as it gets. The only way the dish resulting from this basket could be horrible is via technical difficulties, or from a cook failing to realize that these guys don’t need much coaxing to play nicely. We aren’t dealing with a mound of veggie terrine that looks like it has already been digested. We are dealing with four gems of gastronomy, and all we have to do is make a nice crown to hold the gems in place. Let’s go.
by Andrea Albin in Food Network Magazine, April 23rd, 2013
Should you go for the sugar-filled soda or the one made with artificial stuff? Find out which is better to sip on when you’re in the mood for soda.
It’s filled with sugar and a ton of empty calories, but soda can be part of ...
by Maria Russo in Food Network Chef, Shows, April 22nd, 2013
Bread pudding and French toast are like first cousins. Traditionally one is dessert and one is breakfast, but they really are more alike than they are different: Both are made by soaking (preferably stale) bread in a milk and egg mixture and cooking it until slightly crisp on the outside and lusciously custardy on the inside.
In the April issue of Food Network Magazine, you’ll find five delicious French toast recipes, each made with a different type of bread and a different flavor profile. Some of them, like the Rum French Toast a la Mode (pictured above), can easily double as dessert without a change. My personal favorite, the Baked Croissant French Toast, can be tweaked just a bit to skew it further toward the dessert realm (although it’s pretty decadent as it is!). Simply swap out the plain croissants for chocolate croissants and double the sugar in the custard. You’ll have an over-the-top dessert bread pudding. I like to top it with a little sweetened whipped cream, the marmalade sauce from the recipe and a little extra chocolate sauce for good measure.
by FN Dish Editor in Contests, Holidays, April 22nd, 2013
On tonight’s all-new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy sets off to find the best of the best of two classic comfort foods: tacos and tater tots. He rolls into Tacoma, Wash., to taste the over-the-top pork tacos and deep-fried four-cheese tots at Dirty Oscar’s Annex before heading to Denver’s Highland Tavern, set in a century-old building that was once the site of a brewing company. There he digs into the ultimate pastrami sandwich, piled high with melted cheese, an over-medium egg and creamy coleslaw, plus golden-brown tater tots and crispy puffed pigs’ skins.
Before he takes off, catch Guy in a marathon of episodes during which he’ll discover local favorites like both red and green chiles in Santa Fe, N.M., and family-run hot spots from New York City all the way to Vancouver, British Columbia. Don’t miss a minute of the coast-to-coast action as Guy chats with two brothers in Brooklyn who are splitting duties behind the bar and in the kitchen, then meets a father who’s working with his kids at his authentic Chinese restaurant and pulling traditional noodles by hand.
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
by Maria Russo in Recipes, April 22nd, 2013
If you’re starting to think of the perfect Mother’s Day gift for the mom in your life, FN Dish is about to make it easier for one lucky reader. The editors have collected several cookbooks from superstar moms and Food Network chefs, and Food Network has bundled them together for a giveaway. Whether you keep them for yourself or gift them, this is the ultimate literary treat.
We’re giving away a collection of cookbooks from Food Network chefs, featuring:
Alex Guarnaschelli’s Old-School Comfort Food
Melissa d’Arabian’s Ten Dollar Dinners
Marcela Valladolid’s Mexican Made Easy
Gina Neely’s The Neelys’ Celebration Cookbook
Ree Drummond’s The Pioneer Woman Cooks
Read official rules before entering
by Janel Ovrut Funk, April 22nd, 2013
While most tacos boast heft and flavor from a filling of ground or grilled meat, it’s indeed possible to stick to an all-vegetable stuffing that offers the same level of sustenance. When eliminating meat from tacos — or any dish at all — it’s important to replace it with similar ingredients that are every bit as hearty and full-flavored so that at the end of the meal, you feel satisfied and content, not craving something else.
In its easy, big-batch recipe for Poblano, Mushroom and Potato Tacos (pictured above), Food Network Magazine cooks up two of the beefiest vegetables available — mushrooms and potatoes — to add to their corn tortilla shells. After sauteing tender Yukon golds until deliciously crispy and golden brown, cook up a cremini mushroom mixture featuring buttery onions and a duo of fresh herbs and garlic. Mild roasted poblano peppers and a splash of Mexican crema add contrasting smoky-cool flavors to the mushroom filling, which is married with zesty lime juice before being served. After stuffing the shells with the potato and mushroom-pepper combination, let your family help themselves to a spread of traditional toppings including cheeses, salsa, guacamole and lettuce so that everyone can finish their tacos with their favorite add-ons.
by Food Network Magazine in Food Network Magazine, April 22nd, 2013
Before I switched to a plant-based diet, I had never heard of nutritional yeast. Aside from it sounding like something you’d only find in a crunchy health food store, the name gives no indication to what it actually is or what it can be used f...
by Maria Russo in Shows, April 21st, 2013
Kelsey Nixon, host of Cooking Channel‘s Kelsey’s Essentials, tells Food Network Magazine what to eat in her hometown, Salt Lake City.
Shrimp-Stuffed Mushrooms From Tin Angel Café
This cafe and art gallery was one of Kelsey’s favorite hangouts after she graduated from nearby Brigham Young University (she now lives in New York full-time). Stuffed mushrooms, filled with peppers, onions and shrimp, was her go-to dish. “I’ve been meaning to re-create something similar at home,” she says. And she should: They come and go from the menu!
$6.50; 365 West 400 South; thetinangel.com
by Sara Levine in Food Network Chef, Shows, April 21st, 2013
“Old, old, old, old” were the first words Robert Irvine said after arriving at the drab, outdated Old World Italian Restaurant in Murrells Inlet, S.C., a 16-year-old eatery owned by George Hayek Sr. and Teresa Hayek. This husband-and-wife duo started the business with their son, George Hayek Jr., after the latter had graduated from culinary school. In the last five years, they’ve noticed a steep decline in customers, which ultimately has resulted in losses of nearly $1,000 per day and the complete elimination of their retirement savings. With just two days to work and a budget of only $10,000, Robert and his Restaurant: Impossible team tackled fresh, modern updates to Old World Italian’s old-fashioned decor, its bland menu and unstructured management in an effort to give the Hayek family a second chance at success. FN Dish checked in with George Sr. a few months after the transformation to find out how his business is doing today.
“I am happy to report that the makeover has been a smashing success,” he tells FN Dish. “Our sales are up 35 percent since the show has left.”
Earlier on FN Dish, we broke down the second round of Chopped All-Stars, including an interview with the runner-up (spoiler alert).
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the winner.
SPOILER ALERT: Find out who won