Watch: Aras Baskauskas (Survivor Winner) Talks His One Last Bite

by in View All Posts, February 6th, 2014

YouTube Preview ImageThe question has been asked many times: What would you eat for your last meal? Food Network decided to ask some of the most-interesting people around the world this very query. If you really sit down and think about it, it’s not so easy to answer.

Click play on the video above to watch Aras Baskauskas, winner of Survivor: Panama and a contestant on Survivor: Blood vs. Water, tell Food Network about his choice for “one last bite on Earth” and the story behind it. Prepare to drool.

After Buying This Restaurant: Skinny Limits

by in Shows, February 5th, 2014

Keith Simpson on Buy This RestaurantWhen Joanie and Cary began their Buy This Restaurant journey with Keith Simpson, they weren’t business newbies, having run their Skinny Limits juicing operation out of a food truck for a while.

They would be, however, first-time restaurant owners, so they looked to Keith for help in finding a prime location that would offer them the expanded real estate for customer service they so desperately craved, plus room to bottle and distribute their products — fresh juices and raw foods among them. After scouring several Austin properties, some with asking prices well within their $350,000 budget as well as some that were over budget, the husband-and-wife clients opted to pursue a space that was once home to a music store. Although this location had not previously been set up as a restaurant, it promised a whopping 3,300 square feet of space and came with what Keith called a “monument sign” out front, which would go a long way in helping Joanie and Cary promote their restaurant.

FN Dish caught up with Joanie a few months after filming the show to find out how their business is progressing, and to learn more about her and Cary’s plans for Skinny Limits. Read on below for an exclusive first interview with Joanie and to get the latest details on the restaurant.

How is the renovation process? Has it taken the full six months to open?
Joanie: It is going great. Of course it’s slower than we want, but as the building is taking shape, we are getting more and more excited. It’s going to take the full six months to get it open. With design review, permits, construction bids, etc., it’s a long process. Having our temporary kitchen has been a great way for us to keep up with the growth of our shipping business without getting too stressed out.

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Restaurant Revisited: Mumbo Jumbo at Estrada’s Restaurant

by in Shows, February 5th, 2014

Robert Irvine on Restaurant: ImpossibleWhen Robert Irvine arrived at Estrada’s Restaurant in Daly City, Calif., it wasn’t enough for his Restaurant: Impossible team that the owners, Bernadette Aggen and Julio Mercedes, were facing more than $400,000 of debt; they seemed downright disinterested in their 96-year-old restaurant, which they purchased nearly six years ago. After surveying the interior of Estrada’s, however, and tasting its food, Robert learned that the Mexican eatery’s problems went beyond its management. With just two days and $10,000 to work, Robert and his Restaurant: Impossible team successfully overhauled the menu and updated the design at Estrada’s, all while reinvigorating Bernadette and Julio. Read on below to hear from the owners in their first exclusive interview since the transformation, and find out how their restaurant is doing today.

Sales at Estrada’s have increased nearly 30 percent, according to Bernadette and Julio, who add that their business is now profitable and that they’ve begun to decrease their debt.

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This Week’s Nutrition News Feed

by , February 5th, 2014

fruit
In this week’s nutrition news: There’s no sugar-coating a new study on heart disease; scientists back every mom who has ever nagged about breakfast; and — who cares? — most people don’t believe a word of dietary advice,...

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Brighten Up Your Winter with This Citrusy Salmon Recipe

by in Recipes, Shows, February 5th, 2014

Grapefruit-Honey Salmon

For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient grapefruit. The goal of this challenge was to use the sweet-sour taste of the citrus fruit to its full advantage by pairing it with hearty salmon. Not only is grapefruit in season during winter, but it’s a great way to enjoy a bit of brightness during the dreary season — and it’s packed with vitamin C to fight off colds and flus. This Grapefruit-Honey Salmon is easy to put together, with only seven ingredients, and takes just 25 minutes in total. It’s a recipe your family is sure to appreciate for its sweetness and savoriness.

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Vanilla Pudding, Six Ways

by in Recipes, February 5th, 2014

6 Vanilla PuddingsWhether it’s an after-school snack or a silky spoonful of dessert, vanilla pudding is always a sentimental treat that can instantly channel the flavors of childhood. To re-create this creamy comfort food from scratch, toss out the powdery boxed mix and whip up Food Network Kitchen’s old-fashioned Vanilla Pudding recipe that tastes just like Mom’s used to. Once you’ve whisked together this sweet bowl full of nostalgia, start experimenting with mix-ins to give your pudding a modern twist. From crushed cookies to ice cream-inspired candy combos, these imaginative additions only enhance the basic pudding, allowing the classic flavor to shine through.

Rocky Road PuddingYou won’t have to worry about this bowl of rocky road melting: Vanilla pudding stands in for the ice cream scoop but delivers the same classic flavors when mixed with semisweet chocolate chips, toasted walnuts and miniature marshmallows.

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Best 5 Biscuit Recipes

by in Recipes, February 5th, 2014

Southern BiscuitsWhether you’re a true Southern sweetheart who enjoys biscuits every Sunday morning or you only encounter biscuits atop the occasional pot pie, there’s no denying that these buttery, flaky beauties are a comfort food classic that can shine in meals anytime of the day. The secret to baking up light, moist biscuits is not overworking the dough. When you’re incorporating ingredients, take care to mix them only until they’re combined; any more than that and they run the risk of being too tough. Check out Food Network’s top-five biscuit recipes below to find crave-worthy bites from some of your favorite Food Network chefs, like Giada, Trisha, The Pioneer Woman and Alton.

5. Nonna’s Lemon-Ricotta Biscuits — Featuring a few drops of almond extract, plus creamy ricotta cheese and a squeeze of fresh lemon juice, Giada’s quick-fix biscuits are topped with sliced almonds for subtle crunch and can be served either warm or at room temperature.

4. Daddy’s Biscuits — Trisha’s 30-minute biscuits are made with only a handful of ingredients and can turn out as soft or crisp as you like depending on how close together or far apart you bake them.

Get the top-three recipes

5 Surprisingly Sugary Foods

by , February 5th, 2014

yogurtIt may not surprise anyone that a 20-ounce bottle of soda can contain anywhere from 15 to 22 teaspoons of sugar per serving, but sugar is also lurking in less obvious places. The USDA’s Dietary Guidelines suggest no more than 10 teaspoons a day...

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Scott’s One-Pan Strategy — Chopped After Hours

by in Shows, February 4th, 2014


For most competitors, the idea of putting any four basket ingredients onto a single plate is daunting enough — let alone combining them in one pan for one sauce. But that’s exactly what Scott Conant did tonight on an all-new installment of Chopped After Hours. Joined by guest host Alex Guarnaschelli, Scott, Amanda Freitag and Geoffrey Zakarian took over the Chopped Kitchen for a battle with the same entree-round ingredients that four amateur cooks had just worked with on the show. They had only 30 minutes to make a dinner dish out of tikka masala sauce, hanger steak, Asian long beans and croquettes, and in true Italian form, Scott embraced pasta.

He combined these disparate products — some fresh, others prepared and bottled — into a one-pot Bolognese-inspired sauce. While these ingredients may have lent themselves to this type of preparation better than most others, Alex couldn’t help but wonder what would happen if the flavors didn’t meld well when combined. “Seems like you’re putting the whole basket into one thing,” Alex told him. “What if it doesn’t work out?” He answered simply with a smile: “You punt. At that point, I’m just going to eat Geoffrey’s sandwich.”

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How to Make Frosted Olympic-Ring Cookies

by in How-to, Recipes, February 4th, 2014

The Olympic rings symbolize peace, goodwill and global solidarity. Get into the spirit of the winter games in Sochi, Russia, by celebrating with these cute and colorful Olympic-ring cookies.

I used my tried-and-true gingerbread recipe after experimenting enough to learn that most sugar cookies, including those made with store-bought premade dough, spread out too much in the oven. Gingerbread also adds a touch of warmth to these games set in a snowy winter wonderland. This recipe is almost as easy to make as with a prepared mix, though it does take a little muscle to roll out. Pressing the dough thin before refrigerating helps to reduce some work later.

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