Cutthroat host Alton Brown knows the ultimate grilling sabotage. “Easy,” he says, “a dirty grill. When grills get dirty, they don’t conduct heat properly. Food will wind up sticking to the surface and will take on the flavor of the grill.” Proper grill cleaning and upkeep will prevent this from happening. If your food does get stuck, though, get the grill hot, then lightly saturate a paper towel with oil and, using tongs, swipe it gently over the surface of the grate. Brush your grill down well once you’re done cooking every meal so you’re not stuck cleaning right before dinner next time.
Tag: Alton Brown
Alton Brown may be spending most of his time on the set of Food Network Star or Cutthroat Kitchen, but there’s always time for a cocktail. He gave us the low-down on his favorite drink for summer, told us which trends he is totally over and answered how you can best stock your at-home bar.
What cocktail trends are you over?
Alton Brown: I’m over anything that involves a cheese-stuffed olive because I don’t like cheese in my booze.
“Here’s the terrible thing. We didn’t label them either,” said Alton to Judge Jet Tila. “So they really had to know their dairies.” Chef Shane was given this sabotage and made an ice-cream, which turned out to be a very smart move. “The cool thing about ice-cream is that it makes your mouth cold and once your mouth is cold you don’t notice certain things in the rest of the food,” said Alton on this week’s After-Show. ‘If I didn’t trust the rest of my food, say my cake, I would so make you an ice-cream!” Ultimately, Chef Shane won the show and Chef Candace was eliminated, on account of her ‘cake’ being more like a crepe. “It just doesn’t work, man,” said Judge Tila.
Click the play button above to hear more from Alton and Jet, and to see Chef Shane try to milk Sally up close.
Don’s miss Cutthroat Kitchen on Sundays at 10|9c.
In a YouTube video this week, Alton takes on the fruit that is seemingly impossible to cut — the mango. In a comedic parody (including a massive amount of faux blood), Alton walks food fans through two bad ways to cut this fruit, then he describes the best tactic: Remove all the peel from the mango except for two circles in the center of each cheek. Holding this skin for support, you can then slice the mango easily on each side of the seed. The skin will provide a tough grip so you don’t drop the mango and cut yourself.
Alton is of course no stranger to unique mango recipes. He gives mangoes an Indian twist in this Mango Chutney recipe, and he puts them in a tangy Fruit Salad with Vanilla Dressing. He stuffs a curried mango filling into his Pocket Pies, and he dries mangoes in this Dried Fruit recipe for a sweet and healthy snack. Below are five more ways you can incorporate this delectable fruit in your favorite recipes.
1. Give your favorite dip a fruity twist with this Mango Salsa recipe.
“That’s messed up,” said judge Jet Tila on this week’s Alton’s After-Show. “I don’t know how long that’s been sitting here!” Still, he admitted that he had no idea that the cheese had been adulterated in any way, stating, “It came together, it was cheesy, and I didn’t get any of the weird savory bits.” Chef Eric smartly harvested the cream cheese of the Danish and bagels, and, as Alton said, “He definitely earned every bit of it.”
Alton loves his steak, and with summer looming, now is the perfect time to get out that barbecue and start grilling. As Alton mentions in his latest YouTube video, his favorite type of steak to grill is the skirt steak. Heated directly on coals, this succulent meat needs no marinade except for some salt.
Alton also experiments in the kitchen, however, with a number of ways to eat steak. Here are five more:
1. He creates a spicy marinade with pepper flakes and Mexican brown sugar in this Skirt Steak recipe.
The infamous mini kitchen made an appearance in Round 1, and much of the group agreed with Simon when he deemed it the “Best. Challenge. Ever.” After being gifted that challenge, Jet admitted, “I was deathly afraid of it. I didn’t even know how to, like, navigate that thing.” Geoffrey ultimately found himself tasked with adapting to this tiny workspace, but, according to him, “It’s not as bad as it appears.” And it’s a good thing that Geoffrey didn’t seem to mind the sabotage, as Simon — jokingly — noted later: “The reason it only went for $1,500 is I think some of us agreed that we should give it to Geoffrey for no other reason than we wanted to see Geoffrey Zakarian — the Iron Chef — kneeling down, cooking in the kitchen.”
For the first time on Sunday night (at 10|9c), the contestants taking their turns on Cutthroat Kitchen won’t be everyday chef-competitors; instead the judges, Antonia Lofaso, Geoffrey Zakarian, Jet Tila and Simon Majumdar, will enter the throes of sabotage and battle against each other for Cutthroat glory. Although the group is most familiar with simply tasting the aftermath of a challenge, they’re keenly aware of the kinds of evilicious obstacles Alton‘s been known to auction off. Just ahead of this weekend’s special episode, FN Dish checked in with Alton to find out what he has planned. Read on below to hear from Alton in an exclusive interview and learn his thoughts on the competition plus his advice for the judges.
Regardless of who’s competing — contestants or judges — what is one key piece of advice you think everyone should know before beginning a Cutthroat battle?
Alton Brown: Shop for the unexpected. It’s easy to grab ingredients for a specific dish, but remember … in Cutthroat Kitchen you never know what sabotages might be coming your way. Don’t just load for bear; load for monsters.
“This is awesome. I say that all the time, but I really mean it,” judge Jet Tila told Cutthroat Kitchen host Alton Brown on tonight’s brand-new After-Show. “I know I keep saying that. This really is awesome,” he added. Jet has judged multiple episodes of Cutthroat Kitchen and is no stranger to the kind of evilicious Alton is capable of bestowing upon the competitors. So when Jet showed such a wowed reaction to one particular sabotage featured on tonight’s episode, fans knew this challenge must have been especially diabolical.
The sabotage in question was none other than the paper cutter auctioned off during Round 3′s steak Diane test, which allowed Chef Frances to slice or dice Chef Jaron’s piece of meat for a whopping 30 seconds. Because a singular round of meat — usually a fillet — is a signature element of steak Diane, shredded meat could mean disaster, and it ultimately did for Chef Jaron, who failed to take advantage of his newly cut-up beef. Alton told Jet of how he would have approached the obstacle, explaining: “I’m going to chop it down to even smaller pieces, and I’m going to either do it like it started to be a tartare, or I’m going to make a fricken burger kind of thing out of it.” He added of Chef Jaron’s obvious demise, “The second that he didn’t do that, I thought, ‘This is over.’” And sure enough, Chef Jaron walked away empty-handed.