Ever since her childhood in rural Australia, Amy Chaplin’s diet has revolved around whole foods. After 20 years of cooking around the globe, the New York-based private chef, teacher, recipe developer and writer — her work appears on this ver...
At its most basic, a surf and turf dish includes one seafood and one land-based element, so on this week’s Cutthroat Kitchen: Superstar Sabotage tournament Heat 3 battle, host Alton Brown stretched that definition to include inferior versions of those components when he auctioned off ingredient swaps that included canned tuna for surf and liver for turf. For fans watching at home, surf and turf most likely connotes a dinner of lobster and steak, and likely an elegant one at that, but when it comes to steak, it doesn’t have to be saved for a special occasion.
If you don’t often make steak at home, try Alton’s simplest-ever recipe as a go-to starting place. His Pan-Seared Rib Eye (pictured above) boasts more than 500 user reviews and a glowing 5-star rating. Best of all, since his foolproof technique suggests making the steak on the stove, there’s no grilling required, which means you can enjoy meaty flavors year-round.
To survive — and thrive — on Cutthroat Kitchen, it’s not enough to be able to work quickly under pressure or to deliver a well-seasoned plate; chefs must be able to strategize their every move, budget their $25,000 bank account and bid productively with three rounds of competition in mind. Fans saw what happened when a contestant didn’t take that approach during tonight’s Heat 3 of the Superstar Sabotage tournament. For Chef Johnny Iuzzini, it didn’t matter how much he spent during Rounds 1 and 2 so long as he advanced to Round 3, while Chef Eric Greenspan frugally saved his money for charity — until the last round, when Chef Johnny was forced to compete with only $100 and Chef Eric was armed with a full $25,000.
“Once you’re down to $100, you can’t fight back. It doesn’t matter how good you are,” Alton Brown revealed to judge Simon Majumdar on the host’s latest After-Show. “This is a game, and you have to be able to play the game. And if you walk into a final round with a $100 bill in your hand, you’re going to have a really tough time winning regardless of how good you are.” Thanks to the force of his full funds behind him, Chef Eric was able to saddle Chef Johnny — a famed pastry chef — with a duo of sabotages during the lemon bar test, and that maneuver ultimately set up Chef Eric for the win. “Eric said it was just now even,” Alton told Simon of their Round 3 matchup.
Have you eaten your quota of fun-sized candy bars yet? While there’s still plenty of time before October 31st, there’s no harm in getting in the spook-tacular mood early with these Creeptastic Zombie Cupcakes. They’re also ideal for a Walking Dead zombie party. The skulls, eyeballs and gooey brains that sit on top of the cupcakes start with a simple red velvet cake, broken down into crumbs and mixed with enough frosting to bind them together into cake eyeballs, brains and skulls. Dip them in white chocolate and go wild creating the brains and guts. Your friends won’t believe their eye(ball)s!
For more creepy creations to jumpstart your Halloween celebrations, check out these bone-chilling recipes from Cooking Channel:
This month the only thing scarier than those spooky Halloween decorations your neighbors put out every year is the thought of your mouth on fire. There are the brave few who subject their taste buds to peppers of all kinds and those who need more palatable levels of spice. No matter your preference, these recipes might have you reaching for a glass of milk once you’re done (and yes, that really works!).
1. Giada De Laurentiis’ Spicy Mint Beef (pictured above)
Thanks to the heat of two to three Thai chiles (such as prik kee noo) or serrano chiles, Giada’s skillet stir-fry is not for the faint of heart. Stir in whole fresh mint leaves before serving to balance the fiery kick.
Of all the five tastes, umami is the most mysterious. Technically speaking, the savory flavor comes from glutamic acid. Less technically speaking, when added to recipes, umami makes a dish taste yummy (which is the actual English translation of Japa...
Before you buy industrial-size bags of candy bars and make yours the most popular house in the neighborhood come Halloween, pause for a minute. Yeah, yeah, yeah, of course there’s the issue that we as Americans eat too much sugar and face an obesity epidemic. We’ve heard plenty about that. But also more important than ever is the issue of deadly food allergies. That’s why FARE (Food Allergy Research & Education) is promoting the Teal Pumpkin Project this Halloween: Offer something that’s not candy (or food) and paint your pumpkin teal so savvy (and food-sensitive) trick-or-treaters can know which houses are safe.
Lest you fear getting TP’ed for your treats, the alternatives to candy don’t have to just be raisins and toothbrushes. Here are a few cooler ways to sidestep candy.
Though the chill of fall air might be welcome relief now after a stifling summer, come February you’ll have likely turned a cold shoulder to the frigid temperatures and be ready to warm up in the sun. Enter: The South Beach Wine & Food Festival. For four days, you can escape the slush and snow and join your favorite Food Network stars and chefs for a long weekend at the beach celebrating all things eats and drinks.
2015 will mark the 14th year of SOBEWFF, and this year’s events, running from Feb. 19 through Feb. 22 in Miami, are expected to be bigger than ever. Favorites like Rachael Ray, Giada De Laurentiis, Guy Fieri, Bobby Flay, Alex Guarnaschelli, Robert Irvine and Anne Burrell will be on hand to host walk-around tastings, elegant sit-down dinners, late-night parties and interactive meals alike, all while mingling with fans and enjoying the flavors of Florida.
Tickets are on sale now — buy yours today to guarantee your spot at marquee events like Burger Bash, The Q, Medianoches & Mixology, and more. Here are some of the events where you can find your favorite chefs.
You’re sitting in your office, your car, a hotel room or the middle of nowhere, or you’re on a biking or camping trip — or heck, you’re just lounging around at home — and you crave an espresso, bigtime, but you’re too far from a fancy machine to make you one. What do you do?
A startup industrial design firm in Hong Kong, Wacaco, is now offering a new way to answer that question: a small, hand-powered portable espresso machine that allows people to “pull their own drink on the go,” the Minipresso.
According to the Minipresso website, the cleverly designed DIY machine extracts at 116 psi, which, the site says, “is exactly the pressure produced by traditional piston-driven espresso machines.” Temperature has also been carefully considered. “Minipresso produces at ambient condition (75 degrees F), an espresso at perfect temperature (152 degrees F in cup) with a nice compact and persistent crema on top,” the machine’s makers maintain.