Tag: All Posts

Move Over, Competitors; the Chopped Judges Are Cooking After Hours

by in Shows, August 20th, 2014

Chopped After HoursNeedless to say, the judges on Chopped know a thing or two about cooking, so watching from the sidelines gives them a unique perspective on the competition. With Food Network’s exclusive Web series Chopped After Hours, they have the opportunity to leave behind the judging table and cook with the same mystery basket ingredients that have sent competitors home. On Tuesday, August 26 at 11|10c, Chopped After Hours is coming to television in a special episode.

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“This Is Not the Little Piggy That Went to Market” — Chopped After Hours

by in Shows, August 19th, 2014

The Chopped judges have always had their place behind the judging table, but when there’s an opportunity like After Hours, allowing them to come out from behind and get in the kitchen, they’re happier than pigs in mud. Ted points out that “rather than watching from the sidelines, complaining about other people’s cooking,” the judges can be front and center. But Scott doesn’t leave it at that, and he jokes, “Now it gives people the opportunity to complain about our cooking.” But considering how great the basket is, they’re more excited than usual to get cooking: “I’m dying to cook this. I’m really antsy and raring to go,” he says.

“This is not the little piggy that went to market,” says Ted. “This is the star of our food truck and food cart entree round.” Amanda, Aarón and Scott are taking on the ingredients from tonight’s episode: whole sucking pig, fiddlehead ferns, kebab sauces and corn tortillas. All the judges are excited to work with the basket, as Amanda points out, “because there are so many options.” Scott, though, jokes that Aarón is probably going to make tacos because there are tortillas — and, well, Scott’s right.

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Mystery Diners Moves to a New Time

by in Shows, August 19th, 2014

Mystery DinersFans of the hidden-camera show Mystery Diners can now find host Charles Stiles and his crew of secret diners on Wednesdays at 9|8c. In its seventh season, the show takes viewers behind the scenes of problematic restaurants as Charles investigates everything from thefts to just improper behavior, all caught on camera for the owners to see. This Wednesday, tune in for an all-new episode as two food truck operators try to figure out what’s been happening to their businesses, and it’s all been taking place under their noses.

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3 Creative Ways The Pioneer Woman Uses a Cast-Iron Skillet

by in Food Network Chef, Recipes, August 19th, 2014

The Eggbert's SunriserLong-lasting and relatively inexpensive to purchase, cast-iron skillets are perhaps the ultimate workhorses in the kitchen, as they can move from the stove to the oven and they maintain heat extremely well. Sizzling rib-eye steaks and whole roast chickens may be two of the most-common dishes prepared in these all-purpose pans, but the culinary range of these rustic mainstays goes beyond meaty dinners, as Ree Drummond has showed during the more than seven seasons of The Pioneer Woman. From sweet treats to baked breads, Ree’s proved that there’s practically no limit to what can be prepared in cast-iron skillets. Read on below to learn which unexpected treats she’s making with her vast collection of cast-iron skillets, and get her recipes for savory and sweet favorites.

Breakfast:
Think beyond the griddle when it comes to the most-important meal of the day, and embrace the cast-iron skillet with Ree’s The Eggbert’s Sunriser (pictured above) from Food Network Magazine. A next-level take on hash, this hearty morning meal features layer upon layer of flavor, including salty ham, tender sauteed peppers and satisfying potatoes. Finish with eggs and your favorite salsa for added taste and texture.

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So Much to Eat in SoCal — On the Road with The Great Food Truck Race

by in Restaurants, Shows, August 19th, 2014

The Great Food Truck Race, fish tacos from Beach CruiserSouthern California was the starting point for the food truck rookies on this past Sunday’s premiere of The Great Food Truck Race. Like many seasons before, the cross-country competition began on the West Coast, but this time, Santa Barbara, Calif., was city number one. Before anyone could get settled, a surprise Speed Bump moved the eight new teams to Venice, the hometown of team Beach Cruiser. Although it seemed like a truck selling healthy SoCal food would be a shoo-in, Lone Star Chuck Wagon, the team from Texas, ended up snatching the highest sales. Go figure!

Whether you’re looking for SoCal favorites like tacos, seafood and sushi or something unexpected like barbecue, we’ve narrowed down the restaurant offerings to the top 10 from the area, which include all the offerings mentioned above.

Get the Restaurant Listings

Best 5 Pound Cake Recipes

by in Recipes, August 19th, 2014

Classic Pound CakeTowering layers and ornate decorations may add an air of elegance to special occasion cakes, but for everyday indulgences as well as crowd-pleasing summertime get-togethers, tried-and-true pound cakes are a go-to dessert. The most-traditional recipes feature little more than butter, flour and sugar, but they can be dressed with rich cocoa, fresh citrus and creamy buttermilk. Read on below to get Food Network’s top-five pound cake recipes, and get sweet inspiration from Ina Garten, Trisha Yearwood, Alton Brown, Giada De Laurentiis and Food Network Kitchen.

5. Honey-Vanilla Pound Cake — A squeeze of honey adds subtle sweetness to Ina’s fuss-free pound treat, made with cake flour to guarantee a more delicate finished product.

4. Chocolate Pound Cake — Buttery and decadent, Trisha’s cocoa-laced pound cake is a crowd-pleasing favorite that’s best served with cool vanilla ice cream.

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Take an Ice Cream Road Trip (the Best Kind of Road Trip)

by in Restaurants, August 18th, 2014

Take an Ice Cream Road TripWhile taking a pint to the face with your latest batch of reruns might be your go-to ice cream routine at home, the scoop scene gets a whole lot more interesting when you leave the couch and take a drive. These days, scoop shops everywhere boast a new generation of frozen delicacies behind the glass, with everything from ice cream to gelato to sorbet coming with an artisanal edge. This summer, embark on an ice cream road trip, and find out where to get great ice cream — and gelato and sorbet — from coast to coast.

If you find yourself in Santa Monica, California, the salty-sweet Bacon Caramel Sundae at Sweet Rose Creamery (cones pictured above) cannot be missed. And for those looking for something a bit more kosher, the creamery also boasts seasonal scoops like Rose Geranium with Raspberry Ripple ice cream, as well as Olive Oil and Strawberry sorbet.

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Quinoa and Vegetable Stuffed Peppers — Meatless Monday

by in Recipes, August 18th, 2014

Quinoa and Vegetable Stuffed PeppersTrying to pick a protein source that isn’t tofu for vegetarian meals can be frustrating, which is where quinoa comes in. It has a slightly nutty taste and can easily be topped with a number of seasonings, which adds to its versatility. Packed with flavor, quinoa is the ideal pick when it comes to a weeknight dinner.

In this Quinoa and Vegetable Stuffed Peppers recipe from Rachael Ray, the quinoa is cooked with garlic, chiles, mint leaves and basil to give it a burst of flavor and is topped with feta cheese for a tangy twist. Vegetables like eggplant and zucchini give it an additional nutritional boost, and it is then stuffed in olive oil-roasted peppers for a colorful, tender dish.

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Beyond Cobbler: 12 Ways to Eat Fresh Peaches

by in In Season, August 18th, 2014

12 Ways to Eat Fresh PeachesWhen a recent trip to the farmers market left me with more peaches than I could get through before some pushy fruit flies set up a serious colony, I did what first sprang to mind: I made a peach crisp. And it was delicious. But just as the last crumbs were gobbled up, a new question loomed: What am I going to do with the other 50 peaches in this box? That’s when I started hunting for delicious ideas and found these.

1. Grilled Chicken Breasts with Spicy Peach Glaze (pictured above): The sweetness of fresh peaches meets just the right amount of heat in this one from Bobby Flay.

2. Fresh Peach Cake: Think of a pineapple upside-down cake, but even more decadent because this is a recipe from Ina Garten — one I can’t wait to make.

3. Grilled Peach Salad with Balsamic Bacon Vinaigrette: Looking to spice up your favorite leafy greens for lunch? Try the magic of crispy bacon plus juicy peaches on top.

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Sabotaging in Alton’s Living Room — Alton’s After-Show

by in Shows, August 17th, 2014

It was a double-whammy this week on Cutthroat Kitchen, with host Alton Brown creating an elaborate sabotage that hit not only one, but two chefs with the biggest set ever created on the show. In the TV dinner round, two chefs had to do all of  their cooking and prep in a 1974 version of Alton’s living room, complete with a couch, television, coffee table and even a smiling photo of Alton himself.

Chef Mitch won this challenge for a whopping $9,100 and gave it to his opponents. “Would you have been OK with this?” asked Alton to judge Jet Tila on this week’s After-Show. “With four components here — a dessert, a starch and a protein, a little tough. So no, I wouldn’t have been OK with this one,” said judge Jet.

Click play on the video above to see the living room up close, and hear judge Jet’s reaction.

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