What to Eat on Apocalypse Eve: An End-of-the-World Menu

by in Recipes, December 20th, 2012

Beatty's Chocolate CakeIt seems like almost every few months there’s a day creeping up on the horizon that is predicted to be the end of time. Just a few weeks ago, there were doubts that we’d make it past 12-12-12. Luckily, we did. The next doomsday forecast lists tomorrow, December 21, 2012, as the end of the world, as that’s when one cycle of the Mayan Long Count calendar is said to conclude. Whether or not you believe the theories behind that prediction, one thing is certain: We could potentially have just hours left to eat.

If today is the day before the world ends, then the time is now to get your fill of favorite foods, to throw caution and diets to the wind and indulge in the most over-the-top, sinfully decadent meals you can. Let yourself enjoy those meals you’ve deemed once-in-a-while treats. Relish in second — or third — helpings of your most beloved recipe. Why not? Check out some of Food Network’s most decadent, comforting meal ideas below, then tell us in the comments: What must-have meal is on your end-of-the-world menu?

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Rachael vs. Guy: Celebrity Cook-Off — Celebrities Compete for Charity

by in Shows, December 20th, 2012

RvG Season 1On Rachael vs. Guy: Celebrity Cook-Off, eight celebrities will be competing for a chance to win $50,000 for their favorite charity. Meet the celebrities and find out which organization each is playing for. And don’t forget to tune in for the Season 1 premiere on Sunday, January 1 at 9pm/8c.

See which charities the celebrities are playing for

Holiday Baking Disaster Recovery: What Happens When a Cake Flops?

by in Holidays, How-to, December 20th, 2012

Holiday Bake Disaster RecoveryBy Ron Ben-Israel

I once made a few cakes for dessert — some coffee cakes. The recipe that I tried was not accurate; it said butter the pan, but should have said butter then flour the pan. Half the cake came out and half of it didn’t, and it had a big crack on the side.

So if a cake flops, what can you do to save it? If the cake is supposed to be frosted, then don’t worry about it. Just cover it with frosting. It will still be delicious. If it’s like a coffee cake, which doesn’t get frosted, preslice and serve it plated with a scoop of ice cream or whipped cream and berries.

Always remember this rule of thumb

Restaurant Revisited: Rising Sun Bistro

by in Shows, December 19th, 2012

Robert Irvine on Restaurant: ImpossibleWhen Robert Irvine arrived at Rising Sun Bistro in Kalispell, Mont., he learned that this French food-focused eatery was nearly $500,000 in debt. On top of that, it was being run by three owners, Jennifer Griffith, Peggy Kirby and Sally Racine Truscheit, who couldn’t put their strained relationship aside to effectively run the business. In just two days and with only $10,000, Robert and his Restaurant: Impossible team put new life into Rising Sun, adding fresh, authentic French offerings to their menu, revamping the interior design and working with Jennifer, Peggy and Sally to mend their partnership and begin to ease their debt. We checked in with Jennifer a few months after the renovation to find out how the restaurant is doing today.

Since the transformation, she tells us, sales at Rising Sun have increased nearly 27 percent and diners have been pleased with the updated French-inspired decor and communal table that Robert and his team created.

While Rising Sun is no longer serving breakfast, its dinner menu has stayed largely the same since Robert left. Jennifer says that they’ve added “a cod dish, pasta [and] boeuf bourguignon” to their list of offerings, but she notes that Robert’s “brie and caramel is a big seller.”

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The Next Iron Chef: Redemption From Alton Brown’s Point of View

by in Shows, December 19th, 2012

Alton Brown and Chef Amanda FreitagBy now you’ve noticed that after Alton announces, “Let the cooking begin,” at the start of every Chairman’s Challenge, he takes his place in his kitchen alongside the rivals as they spend each of their precious minutes prepping ingredients, cooking and plating. Instead of just watching what goes down, however, he interacts with the chefs, questions their plans for their challenge, explains their cooking techniques and comments on ingredients, all while playing cameraman. That small gray box you’ve seen Alton toting this season, propping on top of workstations, inside blenders and above stoves — that’s his very own GoPro video camera, and he’s used it to record behind-the-scenes happenings, rival chef banter and all of the flare-ups and meltdowns that a large camera couldn’t catch.

Since we can’t be in the kitchen with the Redemption rivals, Alton’s video footage is the next-best way to experience exactly what the chefs are thinking, feeling and cooking. Want to watch the challenges from Alton’s point of view? Check out this exclusive video clip (or click the play button below) of Alton chatting with Chef Marcel Vigneron and tasting the rival’s blue cheese ice cream, then browse this photo gallery to find insider images of Alton with his GoPro camera.

Be sure to tune in Sunday at 9pm/8c to watch the finale of The Next Iron Chef: Redemption.

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Beyond Holiday Ham: Pat LaFrieda, Jr. on Meat for the Holidays

by in Food Network Chef, Holidays, December 19th, 2012

Standing Rib RoastYesterday we posed this question to readers: What do you traditionally serve up around the holidays? Thanksgiving is all about turkey and Easter is all about the ham. But what meat do you serve on Christmas Eve or Christmas morning?

FN Dish went to the meat master, Pat LaFrieda, Jr., to chat about alternative meats for Christmas, and as always, he didn’t let us down. Keep reading for tips on standing rib roasts, get Pat’s recipe for stuffing and find out what his favorite holiday meal is.

Standing rib roasts are delicious, but some people may be nervous to try and cook one. Do you have any suggestions? How many pounds/ribs per person?
PLF: Always figure on 1 pound of meat, in the raw form, per person. That should yield 12 ounces of cooked meat.
Try the recipe pictured above: Paula’s Foolproof Standing Rib Roast

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Simple Brussels Sprouts Recipes — Fall Fest

by in In Season, December 19th, 2012

Roasted Garlic Brussels Sprouts by Food Network Magazine
fall festWhen it comes to in-season Brussels sprouts, simplicity is key. Your ingredient list should only be a few words and the preparation should be effortless from market to plate.

Here’s the most straightforward recipe of all: Food Network Magazine’s Roasted Brussels Sprouts. With just a gloss of extra-virgin olive oil and a shake of salt and pepper, halved sprouts come out crisp and tender.

Sauteed Brussels Sprouts by Food Network Magazine are shredded before hitting the pan with shallots, butter and a shot of cider vinegar. Roasted Garlic Brussels Sprouts (pictured above) are roasted in a piping hot oven, with brown sugar bringing a smooth sweetness and cilantro keeping things vibrant.

Slow-Cooked Brussels Sprouts feature a quaint roster of ingredients; after roasting stove-side low and slow, they’re caramelized to perfection. Alternatively, bacon, chicken broth and shallots merge together in Rachael Ray’s comforting Brussels Sprouts With Bacon.

More recipes from family and friends