Free Lunch Fridays: Korilla BBQ and Devilicious

by in Events, August 22nd, 2011

korilla bbq truck crew
Last week, Food Network launched The Great Food Truck Race: Lunch Is On Us campaign, with Korilla BBQ and Devilicious Food Truck each serving out 100 free lunches this past Friday in New York City and San Diego, respectively.

Fans that waited in line on Friday for Korilla BBQ got to choose anything off their menu, including their famous burritos. Over on the West Coast, fans were treated to Devilicious’ decadent butter-poached lobster grilled cheese sandwiches.

“This has been a great experience — such an incredible turnout,” said Eddie from Korilla BBQ. “We’re ready to make 200-300 meals today, possibly 500 including dinner.”

Read more

And the Food Network Star Fan Favorite Is…

by in Shows, August 22nd, 2011

food network star fan vote

Fans of Food Network Star can’t choose the winner, but they are the voice behind choosing a fan favorite. All season long, viewers voted for their favorite season 7 contestant as many as 10 times a day.

With over 400,000 votes, it’s no surprise that this year’s winner, Jeff Mauro, was also crowned our Sandwich King. Not far behind him with 360,000 votes was Orchid Paulmeier, who fans loved for priding herself on her Southern barbecue.

Tune in to Sandwich King: Saturdays at 11:30 a.m. Eastern/ 10:30 a.m. Central

Food Network Star: The Official Insider’s Guide Book Tour

by in View All Posts, August 22nd, 2011

food network star insiders guide
Looking for a chance to meet the newest Food Network Star Jeff Mauro and fan favorites like Vic “Vegas” Moea and Susie Jimenez? You can meet them and get their autographs on the Food Network Star: The Official Insider’s Guide Book Tour happening right now:

  • August 22: Denver, Colorado with Jeff Mauro & Susie Jimenez
  • August 23: Philadelphia, Pennsylvania with Jeff Mauro and Vic “Vegas” Moea
  • August 27: Chicago, Illinois with Jeff Mauro and  Vic “Vegas” Moea

For details on the book tour including time and locations, visit HarperCollins or Food Network’s Facebook page.

Edamame Anytime — Meatless Monday

by in Recipes, August 22nd, 2011

edamame veggie burger

Though typically eaten raw and simply by the handful, edamame are incredibly versatile and can easily be pureed, sautéed or boiled. Packing a hefty protein punch, these teeny green lima-like beans are a go-to vegetarian option. Our meatless menu below offers diverse dishes celebrating the innate flavor and bright color of summertime edamame.

For a meatless burger that can be enjoyed year round, try an Edamame Veggie Burger (pictured above) from Food Network Kitchens. Made with pureed edamame, freshly grated carrots and radishes and Asian spices, these moist patties are filled with fiber and easily broiled in the oven.

More meatless edamame recipes »

Devilicious Says Goodbye — The Great Food Truck Race

by in Shows, August 22nd, 2011

devilicious food truck
The second season of The Great Food Truck Race hit the road with eight new food trucks and a grand prize of $100,000. Each truck will try to pull out all their tricks to stay in the game but, ultimately, one truck must go each week. Every Monday, FN Dish brings you exclusive exit interviews with the latest Food Truck contestants to get the boot.

This week, Devilicious Food Truck’s marketing strategy seemed clever at first, enticing people over to eat their food, but it came back to haunt them in the end.

FN Dish: $100 isn’t a lot of money, but your team had the clever idea to go to a commissary. Can you tell the readers what that is?
DFT: A commissary is where we park our trucks to meet health code requirements; they also supply food, beverages and other items necessary to run our trucks.

Continue reading their exit interview »

Anne’s Zesty Potato Salad – Recipe of the Day

by in Recipes, August 22nd, 2011

super-zesty potato salad
Don’t let the phrase “homemade mayonnaise” keep you from making this recipe. Anne Burrell takes five simple ingredients from the pantry and the refrigerator and creates a creamy, homemade condiment with the help of the food processor. When the mayo is done, combine it with red potatoes, celery, garlic, onions and bacon for an easy Labor Day side dish.

Editor’s note: If you don’t have the time to make the mayonnaise from scratch or don’t have a food processor handy, don’t hesitate to use store-bought.

Get the recipe: Super-Zesty Potato Salad

Browse more of Food Network’s side recipes for grilling season.

June’s “Name This Dish” Contest Winner

by in Food Network Magazine, August 20th, 2011

pork-bellied poppers
Each month, thousands of Food Network Magazine readers submit clever names for the back page “Name this Dish” contest. Previous dishes include brownies (winner name: “Brownie Rubble”), ice cream burgers (“BRRR-gers”) and even an over-the-top ham sandwich (“The Hammy Down”). In the June 2011 issue, we asked you to dream up names for pork-stuffed jalapeno peppers. Some of our favorites were “Pig Tails,” “Pigs in an Electric Blanket” and “Squealing Hots.” But the winner, Cathy Larson of Long Beach, CA, really hit the mark when she dubbed them “Pork-Bellied Poppers.”

Take a stab at naming this month’s recipe: cookies »

The Perfect Iced Tea — Food Network Kitchens

by in Behind the Scenes, Food Network Magazine, August 19th, 2011

perfect iced tea
To come up with Food Network Magazine’s perfect iced tea recipe, Food Network Kitchens recipe testers compared hot- and cold-brewed black, herbal and green teas, testing each with both tea bags and loose tea to ensure accurate results.

“Although the cold brew did have a nice, pristine flavor, you ended up having to use so much more tea,” recipe tester Andrea Albin, recipe tester, says.

Get the perfect iced tea recipe »

Super-Fan Star Giveaway — Day 3

by in Contests, August 19th, 2011

food network star season seven
You’ve dedicated your Sunday nights to watching Food Network Star all season and because of that, you’re considered a Star super fan. We thought we’d say “thank you” by giving away one $30 gift card to FoodNetworkStore.com today.

So how can you enter? Today, starting at 4 p.m EST, Food Network will post a question to fans our Twitter account @FoodNetwork about something that happened during the season — they might even help fans by posting a hint. If you know the answer to the question, come back to this post and leave your answer in the comments section of this blog post. One lucky commenter (with the correct answer), will be randomly selected to will win one $30 gift card.

Read the official rules and leave a comment »

How to Use Berbere — Off the Beaten Aisle

by in How-to, Recipes, August 19th, 2011

chicken burgers with berbere
Imagine the best Southern barbecue — cooked up in northern Africa.

That’s what this week’s ingredient — the Ethiopian seasoning blend known as berbere — tastes like. And it’s as good as it sounds.

Berbere is the flavor backbone of Ethiopian cooking, a cuisine built around heavily seasoned meats and stews served with a spongy flatbread called injera.

Berbere ties all of that together, doing duty as a dry rub for meats, a seasoning for stews, lentils and grains — even as a tableside condiment.

As with so many traditional seasoning blends, what goes into berbere can vary by region, town and by house.

But most versions begin with a base of ground chiles, ginger, fenugreek, cumin, cloves, coriander, cardamom, black pepper and salt.

Incorporate berbere into chicken burgers »