After arriving at The Culver Studios Mansion to find an array of ground meats, plus various cheeses, buns and condiments, the contestants weren’t surprised when the mentors revealed this week’s challenge to be burger-themed. They had one hour to prepare a signature burger, which they demoed in front of a 100-person audience. Browse these behind-the-scenes photos to see the mansion up close, the pantry outside of Star Kitchen and what it looks like when the cameras are turned.
Hot Tips From Food Network Kitchens’ Katherine Alford:
Broiling is a great hands-off way to cook fish: You’ll get a nice caramelized crust on top, and you won’t need to flip the fillets. (Check out Food Network Magazine‘s Broiled Salmon With Tomato Cream Sauce, pictured above.) Be sure to preheat the broiler first, then cook the fish for six to eight minutes per inch of thickness. If you line the pan with foil, cleanup is super easy.
During tonight’s marathon of Diners, Drive-Ins and Dives episodes (starting at 6pm/5c), Guy will discover some standout veggie, meat and sandwich dishes. First, he’s off to Barrio Cafe in Phoenix where the chef is putting her signature spin on chiles and a regional pork dish.
Later in the night, Guy indulges in serious sandwiches. A gourmet sandwich shop in Austin, Texas, is slicing up duck pastrami for a pastrami and knuckle sammie. In Las Vegas, Guy will dive into a roast beef po’ boy done the Cajun way. Did someone say stuffed burgers? Guy will break down these grilled beauties in St. Paul, Minn.
Join Guy on his coast-to-coast journey starting at 6pm/5c — follow along and bookmark the restaurants as he goes, then try your hand at the recipes.
Think back to the mozzarella sticks you ate as a child (or last weekend at the sports bar): the frozen-then-baked sticks whose skin was soggy and cheese tough, or the grease-laden logs overpowered by the taste of dried herbs. Now forget them entirely, because these mozzarella sticks are nothing like those. Light and fresh, once-indulgent cheese sticks have been made over and are now not only healthy but deliciously satisfying, too.
The secret to making Food Network Kitchens’ Crisp Mozzarella Sticks (pictured above) is using wholesome ingredients in each component of the dish. To make the coating, stick with ground whole-grain Melba toasts for texture and add whole-wheat breadcrumbs, plus fresh oregano and a dash of cayenne for flavor. After a double-dredge process in an egg-garlic batter and this dry mixture, the part-skim string cheese will be generously coated in a thick, crunchy crust. It’s important to let the sticks chill in the freezer before baking them to golden brown so that the cheese doesn’t melt as soon as it meets the heat. Served alongside a bowl of marinara sauce for easy dunking, these eat-with-your-hands beauties are a timeless, kid-approved favorite.
1.) You Can’t Count Cups
You may have heard that a cup of coffee averages 100 milligrams of caffeine, but ...
It’s the second week of a live-action job interview. Eleven contestants pile into their Buicks and head to the mansion where Gone with the Wind was filmed. I couldn’t help but see the irony, as one more of the contestants will be gone with the wi...
Roger Murray, the owner of Pinehurst Country Lodge in Greeley, Pa., had no experience in either working at or owning a restaurant before he purchased the business just six months ago. Although he was once prosperous in the corporate world, Roger’s venture into the culinary industry proved less successful, and he was facing a $350,000 debt when Robert Irvine arrived to rescue him from despair. Strung with unattractive holiday lights and offering a menu of unpalatable food, Pinehurst Country Lodge was in desperate need of the design and menu revamps that Robert’s Restaurant: Impossible team was ready to provide. After just two days and with only $10,000, Pinehurst reopened to a bustling crowd and offered guests a menu of freshly prepared meals. FN Dish checked in with Roger a few months after Robert left to find out how his eatery is doing today.
“Business has picked up since the filming,” Roger tells us. “Overall I’d give it a 10 percent bump revenue-wise but consider my bottom line to be expanding more than that.” Pinehurst is indeed making more money than it was before its transformation, and Roger adds that he’s now seeing income from the bar.
Every Sunday, Bobby, Giada and Alton take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network’s next sensation. And this is no easy task. Check back here every week to read Star Talk’s exclusive exit interview with the latest Star hopeful to leave Star Kitchen.
If you missed the show and recorded it, don’t read any further — Star Talk is about to chat with the latest finalist to go home.
A childhood obesity prevention coach, Andres Guillama, was the second finalist sent home from the competition. His inability to commit to what could have been a successful culinary viewpoint prevented his growth on camera and in front of the focus groups. His “bland food,” according to Bobby, didn’t help his case. Week one’s potato omelet with chorizo lacked seasoning, and last night’s burger wasn’t much different. Despite being eliminated, he left the competition confident in his future.
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.
At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?