by Jill Novatt in Recipes, April 30th, 2013
by Dana Angelo White, April 30th, 2013
Here 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 in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of them as picture recipes.
We love onion rings and fried food in general. The mission: take the classic onion ring and see how far we could take it in a range of our favorite flavors, from Japanese to Beer Hot Wing to Creamed Corn Bread.
First, start with the classic version
by Guest Blogger in Holidays, Restaurants, April 30th, 2013
Mix up a batch of lightened-up margaritas, then cook up a bunch of these fiesta-inspired favorites.
Soup, Starters and Sides
Fresh ingredients and lots of spice make these appetizers and side dishes healthy crowd-pleasers.
by Maria Russo in Food Network Chef, Shows, April 29th, 2013
by Amanda Marsteller
Satisfy your Cinco de Mayo cravings at Food Network-approved Mexican eateries across the country. These savory and spicy stops will perk up your palate, from poblano-style cemita sandwiches in Chicago to Guerrero-style fish tacos in San Diego. Grab a margarita and celebrate Mexico’s rich culinary heritage stateside.
1. Avila’s – Dallas
This Tex-Mex menu showcases specialties like chile relleno, pollo con calabaza — a Mexican chicken stew with squash and corn — and brisket tacos that Guy raved about on Diners, Drive-Ins and Dives. Stop and savor the brisket, slow-cooked in red wine, garlic and onions until tender and juicy.
2. Cemitas Puebla — Chicago
At the Windy City’s only restaurant serving cemitas, you’ll find authentic poblano sandwiches on sesame rolls slathered with avocado and adobo, then stuffed with meaty fillings like breaded pork chops or more adventurous options like pata, aka cow foot. No wonder they sell 300 cemitas a day.
by Guest Blogger in Food Network Chef, Shows, April 29th, 2013
On tonight’s all-new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy’s hitting the road in search of classic comfort foods across the country. His first stop is The Stockyards: Smokehouse & Larder in Toronto, where he’ll sample the ultimate indulgent burger and a next-level BLT. Later he’s off to Burbank, Calif., for real-deal chili at Chili John’s before he heads back east. In Philadelphia, he’s visiting Sidecar Bar & Grille, known as much for its french fries as its nontraditional clam chowder filled with a secret ingredient: gnocchi.
Before you tune in to tonight’s premiere, don’t miss Guy in a marathon of some of your favorite Triple D episodes. He’ll be stopping by Phoenix’s Chino Bandido, an eclectic hot spot combining Chinese and Caribbean fare in almost 100,000 different dishes, then setting off to find restaurants from coast to coast that refuse to stick to the norm. In Lesage, W.Va., he visits a hot dog stand serving customers in reclaimed school buses. In Miami, Fla., he’s digging into the French-inspired escargot at Scully’s Tavern, a local a dive bar.
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 29th, 2013
Every week, 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 fourth installment of the Chopped All-Stars Rebel Remix, wherein I attempt to give you drilling rights on my brain as I attempt to assemble an array of exciting edibles from four seemingly incongruous ingredients.
Appetizer: vanilla cupcakes, chicken tenders, avocados, kochujang
I’ve been doing this “write about Chopped” thing for a little bit now, and this basket is just too freaking insane. Cupcakes? Really? Before assembling these ingredients, I would look around: I want to know which contender offended the Basket Curators in a previous life. This is a bad, bad basket. Personally, I also abhor chicken tenders. They are too perfect, too cookie cutter. Meat should have personality and character! I digress. Kochujang, or gochujang, is a Korean pepper paste. It’s got earth and funk and a little heat. I’ve seen a few Korean grandmas dilute it with lemon-lime soda, and in my restaurant I use it to glaze frog’s legs. Avocados are no biggie. What isn’t good with a slice of avocado? This leaves the cupcakes. Why?! It’s like someone is trying to cause grief and pain. At least they are vanilla, which is a great flavor with chicken. Before you get bent out of shape, consider that bourbon chicken sounds delish and that bourbon often contains vanillin, which is the chemical compound for which vanilla was named, so vanilla and chicken are best buds. Capish?
by Robin Miller, April 29th, 2013
Whether you pack your lunch every day of the week or are looking to form the habit in an effort to salvage your paycheck, it’s best to have on hand a selection of lunch recipes that aren’t just crave-worthy but also filling and easy to pack, to avoid getting stuck in a PB&J rut. So often the star of the brown-bag lunch is a sandwich built with salt-laden deli meats and cheeses on slices of soggy bread, but with these highest-rated recipes for dressed-up sandwiches and salads from some of your favorite Food Network chefs, you can pack a midday meal that’s anything but ordinary. Check out recipes from Ellie, the Sandwich King and the Neelys below, then tell FN Dish in the comments: What’s your favorite dish to pack for lunch?
A five-star recipe that can be made in minutes, Ellie’s Hummus and Grilled Vegetable Wrap (pictured above) combines good-for-you ingredients in an easy-to-eat sandwich that’s light but satisfying. The key to executing this dish quickly is having all of the ingredients ready and simply waiting for assembly. After quickly cooking the zucchini and slicing bell peppers and red onions, start building the wraps by spreading the bread with store-bought hummus and layering the vegetables inside. Add a sprinkle of toasted pine nuts to guarantee a welcome crunchy texture in each wholesome bite.
Keep reading for more recipes
by Gaby Dalkin in Holidays, April 29th, 2013
The great thing about bacon is that everyone loves it and a little goes a long way to enhance a dish. You don’t need to pile it on to get huge flavor. I mean, look at the calories and fat in this feast — it proves that you can enjoy baco...
by Maria Russo in Shows, April 28th, 2013
It’s that time of the year again when eating massive amounts of guacamole and enjoying a margarita is 100 percent acceptable. Yes, that’s right: Cinco de Mayo is right around the corner.
This year’s Cinco festival is even more exciting than usual because my first cookbook, Absolutely Avocados, is out and about, and being sold all across the country. It has a little bit of everything from breakfast to dessert — and it’s all about avocados.
If you’re set to make the ultimate guacamole this upcoming weekend, keep my five rules, or guidelines, in mind:
1. Avocados: There’s nothing worse than spending a few bucks on avocados at the market and then getting home only to realize they are overripe and brown on the inside, right? The trick to buying perfect avocados each and every time is looking for an avocado that is just the slightest bit tender. It shouldn’t be mushy, and it shouldn’t be rock hard. Rather, give it a gentle squeeze; if it gives the slightest bit, then you’re good to go.
by Sarah De Heer in Shows, April 28th, 2013
While there were indeed substantial problems with the food as well as the interior design at Smitty’s Restaurant in Clearwater, Fla., the gravest issue came in the form of bugs — an entire infestation of cockroaches, in fact. Overrun with these crawly creatures, husband-and-wife owners Gus and Evi Gialelis’ business faced certain closure if Robert Irvine and his Restaurant: Impossible team couldn’t locate the source of the swarm. But to do so they’d have to rely on a professional exterminator, something that would significantly drain the overall renovation budget.
“I have never come across a restaurant this bad in my whole career,” Robert told Gus and Evi, who felt personally defeated in the wake of their struggling business. He initially questioned whether “this may be the one restaurant that’s too far gone,” but Robert’s not one to walk away from a mission, of course. And in just two days, he reopened the doors at Smitty’s to a welcoming, clean restaurant that was dishing out quality food. FN Dish checked in with Evi a few weeks after the reopening to find out how the restaurant is doing today.
Smitty’s has seen an increase in business since the show taped, and Evi says she’s noticing many first-time customers at the restaurant.
Earlier on FN Dish, we broke down the second round of 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