by Cameron Curtis in Recipes, October 22nd, 2014
by Amy Reiter in News, October 22nd, 2014
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.
by Maria Russo in Food Network Chef, Shows, October 22nd, 2014
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.
by Amy Reiter in News, October 21st, 2014
When it comes to dishing out culinary evils, no one does it quite like the host of Cutthroat Kitchen, Alton Brown. Now in its fifth season, Cutthroat is known for no-nonsense sabotages befalling even those contestants already in the thick of kitchen struggles, and on the recent Halloween-themed episode of Cutthroat Kitchen, the situation turned even scarier with ghostly challenges. FN Dish recently checked in with Alton to learn his candy must-have on Halloween, plus his best idea for next-level pumpkin carvings. Read on below to hear from the host in an exclusive interview, then catch Alton in costume on his Halloween After-Show.
What’s your favorite candy?
Alton Brown: Milk Duds
by Foodlets in Family, Holidays, October 21st, 2014
On the flour-tortilla-wrapped face of it, finding America’s best burrito sounds like an impossible quest. For starters, how, given all the burrito-serving restaurants across the United States, do you taste all possible winners? And how, given the myriad permutations of burritos — the sheer volume and variety of techniques and fillings and flavors — do you compare different prospects? And then, how exactly can you quantify which is the best?
You’d have to be full of beans and un poco loco to even try such a thing, right?
Well, we don’t want to pass any judgments, but the data journalism site FiveThirtyEight.com recently flung itself full-force at the challenge, biting into burritos and crunching numbers — as only the site founded by statistician Nate Silver can — to arrive at a quantifiable winner.
by Caitlyn Callegari in Shows, October 21st, 2014
Here are 10 of the simplest ways to bring tons of Halloween fun to a party, classroom or family table in just minutes.
1. Creepy-Crawly Caterpillars (pictured above): Thread green grapes onto a long wooden skewer until it’s completely covered. Add mini chocolate chips to each grape on the very end for eyes (use a little frosting or cream cheese for glue).
2. Spider Sandwiches: Use a biscuit cutter to cut bread into 3- to 4-inch rounds. Spread with the usual favorite fillings like PB&J. Add four pretzel sticks to each side for legs, then put the sandwich top on. Use peanut butter for glue as you add two raisins for eyes.
by Joseph Erdos in Shows, October 21st, 2014
Thanksgiving is coming! Thanksgiving is coming! And it’s certainly not something we take lightly here at Food Network. Why? Because it’s all about food, of course! If you love this indulgent holiday as much as we do, join in on all of the festivities that are planned throughout the month of November. There’s an almost endless amount of shows to inspire your Thanksgiving feast, or to simply entertain you, holiday style.
Feeling like a little competition? These Thanksgiving-themed game shows will have you on the edge of your seat:
Guy’s Grocery Games: Thanksgiving Grocery Trot
In this Thanksgiving episode, it’s all about holiday tradition. Guy Fieri has the contestants prepare a meal with autumnal ingredients, prepare snacks for game day and put together an upscale Thanksgiving dinner.
Sunday, Nov. 9 8|7c
Holiday Baking Championship
It’s cookies galore as the contestants battle it out to see who can make the most-delectable batch despite all of the obstacles thrown their way.
Sunday, Nov. 9 9|8c
by Maria Russo in Shows, October 20th, 2014
No matter how you slice it, the convergence of crispy crust, rich tomato sauce and pools of cheese is irresistible in a pizza. Now how about the toppings? That’s up to you. On last night’s episode of Hungry Games, Richard Blais revealed what senses we use to taste our toppings. The results were really surprising. And when it comes to salesmanship, Richard has upselling pizza down pat. He proved that the more descriptive the language on a menu, the higher the price people are willing to pay for a pizza — and the more pleasurable it is to eat as well.
Take the quiz to find out how much you know about pizza and share your results with fellow fans of the show on Twitter by using the hashtag #HungryGames.
Watch new episodes of Hungry Games on Mondays at 8|7c.
Test Your Pizza IQ
by Maria Russo in Events, Food Network Chef, October 20th, 2014
From creepy crawling insects in the kitchen to appliances overrun with mold and caked in grease, Robert Irvine has seen all manner of filth in eateries over the course of nine seasons of Restaurant: Impossible missions. But no matter how off-putting and seemingly impossible to tackle a scene may be when Robert arrives, with the help of his team, he’s always able to resurrect the space and reopen the business as a shining, safe restaurant worthy of a second chance.
On tonight’s episode of Restaurant: Impossible, fans had the chance to look back at not just the dirty restaurants that have been featured on the show, but those simply too gross to forget, like Mama Lee’s, where a cockroach landed on Robert’s shoulder, and Smitty’s Restaurant, which required the aid of a professional exterminator.
by Caitlyn Callegari in Recipes, October 20th, 2014
Before this weekend’s New York City Wine & Food Festival came to a close, fans flocked to Midtown Manhattan on Sunday afternoon for one final indulgent feast, this time a hearty Southern-style meal that only country superstar Trisha Yearwood could offer. Set in an elegantly adorned hotel ballroom, Trisha’s Down-Home Country Brunch offered classic Southern fixings, like grits, greens and fried catfish, a Bloody Mary bar complete with traditional toppings, and a musical surprise from the host that brought the sold-out crowd to its feet. FN Dish was on hand to take in the sights, sounds and tastes, and we caught up with Trisha to find out what the weekend brunch scene looks like at her house.
Who says you can’t have your very own fall fiesta on a Monday? If you’re in a jovial mood and want to spice up your meal for a flavorful start to your week, try Grilled Cheese-Stuffed Chile Tacos (pictured above). You will not be disappointed. You’ll also be surprised at how quickly you can make such a piquant meal, with the cook time being 15 minutes and the prep time just 10 minutes. Besides, you can’t really go wrong with zesty ingredients like Cubanelle peppers, plum tomatoes, Monterey Jack cheese and cilantro.
There are a few steps to cooking this meal. Once the peppers, onions and tomatoes are cut and cleaned, drizzle oil and some salt over them. Grill the vegetables for about 6 minutes. Then, put the grilled tomatoes and onions, garlic, chipotles, cilantro, lime juice and salt into a food processor and mix together. Once that’s completed, cut and scoop the avocados into a bowl and add lime juice and salt. Then, lightly mash the avocados.
Next, stuff the peppers with the Monterey Jack cheese. Place the peppers on an aluminum foil sheet in the grill and melt the cheese for about 4 minutes. Then, heat up the tortillas on the grill for about a minute. To complete the meal, spread the avocado on the tortillas, place the stuffed peppers on top and then add some salsa, sour cream and cilantro.