For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient yellow miso paste. A rich Japanese staple used in marinades and soups, it has a distinctive umami flavor without being too overpowering. In this Grilled Caesar Salad with Yellow Miso (Dressing) recipe, the vegetables are grilled to accentuate the flavor of the miso, and the anchovies are omitted so that the miso really shines. It’s the perfect summer party appetizer or a light lunch.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Arctic char. A pink-fleshed fish similar in taste to salmon or trout, Arctic char works well in a variety of cooking methods. In this Cilantro-Crusted Arctic Char with Green Beans recipe, however, the fish is broiled with a coating of cilantro and mayonnaise, which shows mayonnaise isn’t just for baking chicken. Instead of a typical breadcrumb coating, chopped cilantro stems (an often discarded portion of the herb) help create a flavorful outer crust. With this recipe, dinner is just 20 minutes away.
For 20 seasons of Chopped, viewers have seen numerous winning chefs walk away with $10,000, a few grand tournament champions leave with $50,000 and many chefs walk the hallway of disappointment after being chopped on national television. And the Chopped judges have witnessed all these happenings in front of and behind the cameras. Now they share their most-memorable moments from the series, which goes into its 20th season this month.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient squid. While squid is traditionally deep-fried in breadcrumbs to lock in its natural flavor, this stir-fried version makes use of sweet and tangy ingredients like soy sauce, molasses, lime and ginger to bump up the flavor. Served over chilled rice noodles, this take is a refreshing departure from the heavier classic, making it a cooling retreat for summer dining. Read more
This month Food Network is airing the 20th season of Chopped. To mark this momentous occasion, FN Dish is giving viewers the chance to see what the show looked like in its very first taped episode. Over the years the set has been updated and the basket ingredients have definitely gotten much more varied, but what hasn’t changed is the format of the show — a testament to its success.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient banana chips. While panko breadcrumbs serve as a great coating for almost all meats, the chefs wanted to prove that changing it up by mixing the breadcrumbs with a sweeter ingredient would result in a unique sweet-and-savory take on a classic jerk pork chop. In this Banana Chip Crusted Jerk Pork Chops recipe, the banana chips are ground in a blender to make them fine enough for the seasoning. Served with rice and beans, this is a quick, delicious dinner for those warm summer nights.
For the very first time on Chopped, 16 teens will enter the kitchen in the Chopped Teen Tournament, premiering Tuesday, July 15 at 10|9c. These talented youngsters bring energy and ambition to the table, to compete for $25,000 in prize money and a coveted culinary school scholarship. They’ll face appetizer, entree and dessert basket ingredients that could stump even the most-experienced adult chef. And just because they’re kids doesn’t mean they’ll be judged any differently.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient lavash. When this pita-like Middle Eastern bread is crisped up in the oven, it makes a great addition to salad, taking the place of croutons. The Italians have panzanella, a bread salad, but in Middle Eastern cuisine there’s fattoush, a salad made with flatbread. But in this Faux-toush Salad with Lavash, there’s a lot less of the bread and more of the lettuce for a modern spin on the recipe. And there’s grilled chicken breast to round everything out. This would make a healthy lunch to take to the office, or even a light dinner. You’ll definitely find exotic flavors in this dish with honey, lemon and sumac.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient catfish. They determined that its sweet, flaky flesh was perfect for frying, and in this case, the fish doesn’t get fried in just any kind of breading. Using pulverized corn tortillas in this Tortilla-Crusted Catfish Po’ Boys recipe is not only a good use for leftover tortillas from taco night, but also a great way to add lots of texture, more than you could ever get from breadcrumbs. A mixture of buttermilk and Cajun-seasoned flour functions as the glue. Serving the catfish as po’ boy sandwiches is the perfect Southern twist and a great way to enjoy a fun meal with the family.
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient almond butter. Traditionally a satay is made with peanut butter, but the chefs wanted to prove that almond butter makes a great substitution, with a slightly nuttier, richer flavor. In this Almond Chicken Satay recipe, the almond butter gets combined with coconut milk to create a tasty sauce for seared chicken breast, snap peas and rice noodles. Try this unique take on the classic Thai dish for dinner tonight.