Starring Roll: Justin Warner’s Mashed Potato-Peanut Butter Candy

by in Food Network Magazine, November 20th, 2012

Justin Warner

Justin Warner doesn’t play by the rules. He eats jellyfish on Thanksgiving, serves cold-pizza terrine at his Brooklyn restaurant and writes rap songs about wine. But when Alton Brown, Giada De Laurentiis and Bobby Flay had to choose their teams of aspiring stars for the most recent season of Food Network Star, Justin’s unconventional approach caught Alton’s eye. Alton picked Justin for his group, and throughout the season Justin was a rebel, presenting wild combos like peanut butter–stuffed dates topped with seaweed. In the end, after 4.5 million viewers voted, Justin emerged as the winner. He says Alton’s guidance made all the difference. “It was a true mentorship,” Justin says. “Day one, Alton said, ‘No apologies.’ That’s how you win.”

Although Justin has been busy planning his new show (coming this fall), we managed to pull him aside for a quick Thanksgiving assignment: Come up with a fun new way to use leftover mashed potatoes. Justin took an old-fashioned candy idea and turned it on its head. Traditional mashed-potato candy is made with peanut butter, but Justin added umeboshi paste (Japanese plum paste) as a twist on peanut butter and jelly. Try the recipe (pictured after the jump).

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Peel Garlic in a Flash

by in Food Network Magazine, November 20th, 2012

garlic

Hot Tips From Food Network Kitchens’ Katherine Alford:

Smashing whole garlic cloves is the best way to peel them: Place the cloves on a cutting board, hold the flat side of a chef’s knife on top and give it a firm whack with the heel of your other hand. Use just enough force to split the skin and crack open the cloves; if you pulverize the garlic with a heavy-handed thud, it will be harder to peel.

(Photograph by Lara Robby/Studio D)

Make Your Own: Grain Salad

by , November 20th, 2012

farro salad
Aside from the fabulous flavor, the best thing about grain salad is its versatility. Prepare this recipe for your holiday meal or make it the next day using Turkey Day leftovers. Make it with farro, quinoa, wild rice or any other favorite whole grai...

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October’s “Name This Dish” Contest Winner

by in Food Network Magazine, November 20th, 2012

Autumn Wrap
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include tricolor potatoes (winning name: “United Tates of America”), a hot dog sandwich (“Triple Dog Dare”) and even a portable treat (“Berried Treasure”). In the October 2012 issue, we asked you to dream up names for this autumn wrap (pictured above). Some of our favorites were:

Fall Tied Up!
Caitlin Dowswell
Vallejo, Calif.

Fall Foldiage
Michelle Burwell
Desert Hills, Ariz.

More favorites and the winner announced

Thanksgiving Leftover Recipes Day 1: Cranberry BBQ Turkey Sandwich

by in Holidays, Recipes, November 19th, 2012

Cranberry BBQ Turkey SandwichThere are two absolutes at the end of Thanksgiving Day: a food coma that has you so stuffed you might not want to see a turkey again, and a seemingly endless array of leftovers that you have no idea what to do with. Luckily, Food Network can help you out with ideas for that last part. Every day this week we’re giving you a recipe that reinvents your turkey day leftovers in an easy, tasty and creative way that will actually have you excited about eating again.

Forget the same old cold turkey sandwich; try this sweet and savory version hot out of the oven. Jeff tosses sliced leftover turkey with a BBQ sauce made with cranberry sauce and serves it up on a hoagie roll with Fontina cheese and fried shallots.

Get the Cranberry BBQ Turkey Sandwich recipe

Reinvented: Green Bean Casserole 5 Ways

by in Holidays, Recipes, November 19th, 2012

Green Bean Casserole RecipesHere in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

No Thanksgiving is complete with the classic green bean casserole.  We know it’s hard to mess with a classic, so here are some simple tweaks to take the classic to a whole new level.

First, start with the classic version

When Third Best Is Not Good Enough — Critical Moments

by in Shows, November 19th, 2012

Next Iron Chef Rival ChefsThis episode of The Next Iron Chef was particularly heartbreaking for me as I saw one of my favorite chefs in the whole country be eliminated. What made it worse was that Chef Greenspan found himself in the Secret Ingredient Showdown, not because he had cooked badly, but because his opponent in the “Simplicity” challenge, Chef Appleman, cooked just a hair’s breadth better.

After a visit to Farmers Market in Los Angeles, the Chairman’s demand was for each chef to sum up the personality of their opponent in a single bite based on an image taken by famed photographer Todd Selby.

Some were more successful than others. We all agreed, however, that Chef Freitag’s use of anchovies to represent “misunderstood” Chef Falkner made her our clear winner. Chef Mehta’s soggy attempt to represent Chef Mendelsohn was universally considered a flop and consigned him to the bottom of the pile. There he was joined by Chef Vigneron, who lost out by a whisper in his head-to-head with Chef Guarnaschelli.

Keep reading and get an extended preview of the next episode