This Week on Food Network Star’s Blog

by in Shows, July 28th, 2011

jyll everman
The seventh season of Food Network Star is in full swing and the writers on the Star blog are dishing. Last week, the six remaining Food Network Star contestants faced not one, but two all-star personalities — Rachael Ray and Ina Garten. If you missed the episode, catch up with this recap or watch the latest exit interview.

Watch an all-new episode: Sunday, July 31 at 9 p.m. Eastern/ 8 p.m. Central

Off the Beaten Aisle: Red Curry Paste

by in Recipes, July 28th, 2011

red curry chicken noodles
It’s red, but it isn’t red hot. And that’s why it’s the sort of curry the average American is going to love.

I’m talking about red curry paste, one of a literal rainbow of intensely flavorful Southeast Asian seasonings.

To be clear, curry pastes are not the same as the curry powders most people know, though they do share some ingredients.

Curry pastes — which are used in Thai, Indonesian, Malaysian and Indian cooking — combine dry spices with ground fresh herbs and roots, garlic, chilies and other ingredients to form thick pastes.

These pastes often are classified by color. Green curry paste, for example, is a fiery Thai blend that combines green chilies, lemon grass, garlic, shrimp paste and kaffir lime leaves. It’s usually blended with coconut milk to season beef, pork and chicken.

Get the recipe for Red Curry Chicken Noodles »

Recipe of the Day: Alton’s Perfect Shortcake

by in Recipes, July 28th, 2011

shortcake recipe
Keep the rolling pin in the cabinet: Alton’s simple shortcakes are made by dropping large spoonfulls of dough onto a baking sheet. After they’re done baking, sweet whipped cream is nestled between the crumbly shortcakes and served with summer berries like raspberries, blueberries and blackberries.

Get the recipe: Alton’s Shortcake Recipe

Browse more of Food Network’s summer dessert recipes.

On the Blogs: Foods to Avoid In Heat Waves, New Food Documentaries and Whimsical Food Prints

by in Community, July 27th, 2011

From the Garden to the Grill: Summer Squash

by in In Season, July 27th, 2011

summer squash
It doesn’t get more local than your own backyard. If you’re lucky enough to have a garden (or in my case, have parents who do), you can have a garden-to-table dinner whenever your veggies are in season. This past weekend, the yellow summer squash were the perfect size for picking.

Since yellow summer squash has a soft rind, you only need to scrub it under water before cooking. It can be baked into casseroles, like Paula’s Summer Squash Casserole, thinly sliced and sprinkled with cheese, like a Summer Squash and Potato Gratin or sliced into spaghetti, like Tyler’s Spaghetti with Summer Squash, Tomatoes and Grilled Shrimp. But when it’s so incredibly fresh like this, I think just a little salt, pepper and olive oil are all that’s needed before thick slices of the squash get thrown on the grill.

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Recipe of the Day: Bacon-Wrapped Splitters

by in Recipes, July 27th, 2011

bacon wrapped hot dogs
Food Network Magazine turns a drab dog into a flavorful frank by wrapping it in bacon and flash-frying it until the bacon is crisp.

Need more topping ideas? Go beyond ketchup and mustard with these International Hot Dog recipes.

Get the recipe: Bacon-Wrapped Splitters

Browse more of Food Network’s hot dog recipes.

Alex Eats: Fresh Corn

by in Recipes, July 26th, 2011

fresh corn on the cob
alex guarnaschelliEvery week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

It’s hard to beat the taste of corn bought from a roadside stand — just driving past a cornfield makes my mouth water. I imagine taking the corn off the grill and watching the butter melt over the kernels — the salt, the first bite. Nothing beats it. Here are some of my favorite tips for purchasing and preparing corn:

1. I always pick corn where the husk clings tightly to the cob; they are the most freshly picked. Similarly, I avoid buying cleaned corn wrapped in plastic or trimmed on both ends for “easier” eating. They tend to be dry and less fresh. The more “whole” you buy your vegetables, the better.

Find out how to grill corn after the jump »

Recipe of the Day: Ina’s Easy Asian Grilled Salmon

by in Recipes, July 26th, 2011

asian grilled salmon
With just five simple ingredients, most of which are probably in your pantry, Ina’s mustard-soy sauce marinade dresses up fresh salmon fillets in this simple seafood supper that’s ready in a flash.

Entertain like a pro and serve this dish with Tyler’s Heirloom Tomato Chow-Chow and Grilled Tropical Fruit for dessert.

Get the recipe: Asian Grilled Salmon

Browse more of Food Network’s healthy grilling recipes.

FN Fan Bites: A Fictional Bobby Flay, Marc Forgione Gives Back and Videos Worth Watching

by in Events, News, July 25th, 2011

bobby flay
Bobby Flay has been cast to play a fictional version of himself in the final season of the HBO series Entourage. The character Ari Gold will discover his wife is dating the chef. In real life, Bobby is married to actress Stephanie March, but the TV show will portray him as a bachelor. Fans who prefer the nonfiction version of chef Flay can find him offering barbecue and grilling tips at Guild Hall in East Hampton, N.Y., on July 31 at 11am. The event is part of the hall’s series Stirring the Pot: Conversations With Culinary Celebrities.

Iron Chef Marc Forgione, with the help of other chefs, will host his first fundraising dinner this November for Feeding America, a Chicago-based nonprofit with a network of 200 food banks. “Charity is an extension of what we do,” said Forgione, as he took a break from taping Iron Chef episodes. “I don’t even have to think twice about it.”

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Meatless Monday: Mushroom Recipes

by in Recipes, July 25th, 2011

Porcinis, creminis and portobellos, oh my! With some 5000 species of mushrooms — not all edible — growing in the United States alone, it is no wonder these meaty and robust veggies have become such a staple of our diets. The recipes below suggest new and inventive ways to cook with mushrooms, while celebrating their classic earthy flavors and textures. Don’t forget that to avoid mushy mushrooms, it’s best to just wipe them with a damp towel to clean; soaking them in water will cause these porous varieties to absorb moisture and become soft when cooked.

Go meatless tonight and enjoy Food Network’s Grilled Portobello Burger With Onion Jam (pictured above). This classic vegetarian alternative to traditional beef burgers features grilled portobello mushrooms topped with a sweet and tangy red onion jam, fresh lettuce and a spoonful of spicy horseradish-yogurt sauce.

Browse more mushroom recipes »