Every Thursday in this spot, FoodNetworkFans.com will give you the latest dish about chefs on the web.
This week: Bite into Food Network chefs’ best burgers, Iron Chefs battle for a James Beard Award and Tyler Florence’s new restaurant.
Duff Goldman will be featured at the Orange County Fair in Costa Mesa, Calif. on July 21 as part of the “Let’s Eat!” culinary event series. Duff will share his artisan decorating tips for creating spectacular cakes like he does on Ace of Cakes. The series is free with fair admission and will be followed up by a Q&A and autograph signing. For more information, please visit OCfair.com.
Cat Cora has written A Suitcase Surprise for Mommy, a children’s book to help her children, as well as others deal with the times their loved ones are away on business. Cat says that when she travels, she often takes a toy from home along with her so her sons know she is thinking of them. This idea was the inspiration for her book, which is in stores now.
So I’m standing about 5 feet away from Mario Batali, both an Iron Chef and one of the most successful restaurateurs in New York City. I go up to him and say, “Excuse me, where did you get that hot dog?”
And do you know what he says? “Over there.” Mind you, this guy can cook dishes like fennel dusted sweetbreads with his eyes closed, and yet there he stood, eating a hot dog like we were at a Mets game.
The Food Network staff Guac Off ’09 stretched across two states and in the end, two were left standing. Without further fanfare, we want to announce our two winners and share some photos.
Get the results here.
In honor of the Inauguration, we’ve put together a make-at-home version of the traditional all-American menu being served at President Obama’s celebratory luncheon today.
A Brace of American Birds (pheasant and duck)
Sour Cherry Chutney
Molasses Sweet Potatoes
Apple Cinnamon Sponge Cake and Sweet Cream Glacé
Though known as kitchen adventurer, I even surprised my family when I announced a menu inspired by the Dickens’s classic, A Christmas Carol. Yes… the Cratchits enjoying a humble yet festive Christmas Eve dinner, with a goose at the center. I wanted a challenge.
As I’m entrenched in the Food Network Store, the right equipment is a must, and I made sure I had sufficient roasting pan. With any type of poultry — chicken, turkey, duck, or goose- a rack is critical. The bird is elevated; allowing heat to circulate fully. Without it, your goose will be cooked — and not in a good way. Some of my faves are here.
Another vital tool is the bulb baster. Basting with pan drippings while it cooks will help to keep the meat moist. Once an internal temp of 180F is reached, your goose is good to go. Need a temperature check? These are solid choices.
I finished with a port glaze, followed by a brief broil to crisp up the skin. As the skin quite brown in areas, I worried about overcooking, but it was actually great, if I do say so myself. It was more delicate than duck and more richly flavored than turkey, which I find bland at times.
I accompanied with goose fat-roasted potatoes, tawny port gravy and a side of steamed green beans. For Dickensian desserts, I made mincemeat pie and hot wassail, and my mom made my great-grandmother’s Christmas pudding with traditional hard sauce.
Despite potential for disaster, it ended up as a great experience for my family to share a special meal. Goose sounds daunting, but recommend the experience for any great dinner. Though inspired by a holiday story, this special gathering with family and friends could be enjoyed all year long.