by Lauren Piro in Food Network Chef, Shows, April 5th, 2016
by Kristina Bornholtz in Community, Food Network Chef, April 3rd, 2016
On this episode of Foodie Call, Justin teams up Jeff Mauro (everyone’s favorite Sandwich King and the keeper of the Kitchen Fails on FoodNetwork.com) to imagine a new type of barbecue. Tapping into Jeff’s Chicago roots, the pals consider the Chicago-style hot dog — and decide to combine it with a rack of beef ribs.
by Lauren Piro in Food Network Chef, Shows, March 15th, 2016
Can’t enough of Jeff Mauro — whether it’s with his castmates on The Kitchen (Saturdays 11a|10c), on a classic episode of Sandwich King or on his new Web series, Kitchen Fails? Oh, have we got good news for you! You can get all Jeff, all day, when he takes over Food Network’s Snapchat Discover today.
by Joseph Erdos in Shows, September 22nd, 2015
Jeff Mauro, the Sandwich King himself and co-host of The Kitchen, knows how to have fun while cooking — just watch his Sandwich King blooper reel if you don’t believe us. In fact, some of the most-sidesplitting moments in the kitchen happen when you’re not trying to be funny. Usually they happen when you just plain fail.
by Lauren Miyashiro in Food Network Magazine, Recipes, September 20th, 2015
On last night’s episode of Rachael Ray’s Kids Cook-Off, Mondays at 8|7c, Jeff Mauro joined Rachael as a guest judge for the challenges, which focused on creativity. When it comes to food, there’s no such thing as too much creativity; it’s more about finding what works and sticking to it, as Jeff recommends. On his show Sandwich King, Jeff comes up with new and unique combinations, and it’s that lesson in creativity that he came to teach the kids. Another lesson from him: Practice makes perfect, as the saying goes. This is true no matter what you’re doing, whether it’s comedy or cooking, notes Jeff, who actually has been able to master both.
FN Dish caught up with Jeff to chat about the episode, the kids and more. Find out his best advice for getting kids in the kitchen at a young age, and what’s the best dish to teach them first.
by Maria Russo in Food Network Chef, News, September 7th, 2015
Dear Grilled Cheese,
Everything about you is intoxicating: your sizzling buttery aroma as you hit the pan, the golden-sunrise hue of your exterior, the way your cheese turns into wonderful yellow ribbons. Grilled cheese, let me just say three words — words it has taken me much, much too long to proclaim: Get in m’belly.
With love and passion,
Jeffrey Michael Mauro
In case you missed it, the September issue of Food Network Magazine focused on reinventing the beloved grilled cheese sandwich. So it only seemed fitting to ask the Sandwich King for his overall thoughts on the subject, which are so passionately stated above. Jeff’s go-to recipe: a white-bread classic with a twist. He calls it the French Onion Grilled Cheese.
by Maria Russo in Food Network Chef, April 25th, 2015
First he conquered the ranks of Food Network Stardom with his Season 7 competition win, then he tackled the world of between-bread creations on Sandwich King and just two years ago he joined forces with four other co-hosts for the ultimate celebration, The Kitchen. Now Jeff Mauro is setting his sights on something offscreen: the restaurant scene. His first restaurant, Pork & Mindy’s, which he’ll launch with business partner Kevin Corsello, is slated to open at the end of 2015 and will feature a hybrid of “food, music and art,” according to Jeff, and the very best in barbecue.
Pork & Mindy’s will open in the Bucktown neighborhood of Chicago, a city that’s currently known more for lakeside skyscrapers than for smoky barbecue. But Jeff’s planning to change that when he releases his over-the-top meaty menu in the Windy City. According to Jeff, the focus will be on “real, authentic, slow-smoked barbecue,” and he adds that just as the eatery’s name suggests, there will be plenty of pork. “All our pork is cooked 14 hours in a natural wood smoker, bone in and shredded.” Though the foundation may be pig, including what he deems “pig candy … caramelized crispy bacon brittle,” the offerings go far beyond that, to smoked legs of lamb, chicken and chuck roasts.
by Sara Levine in Recipes, September 24th, 2014
As Food Network’s official Sandwich King, Jeff Mauro is no stranger to between-bread creations, and on this morning’s all-new episode of The Kitchen, he joined Geoffrey Zakarian for a Flavor Bombs segment focusing on one sandwich in particular: the grilled cheese. For GZ, the next-level taste came in the form of rich, hearty brioche bread, which promised to give heft to his over-the-top grilled cheese, while Jeff added a bold punch of spice to his jalapeno-spiked recipe.
FN Dish caught up with Jeff on the set of The Kitchen to get his take on what it takes to build not just an everyday grilled cheese but his ultimate, best-ever grilled cheese. From the necessary thickness of the slice of bread to sliced-versus-shredded cheese thoughts, read on below to hear from Jeff and find out what he considers to be “the four best bites” of the sandwich.
“White bread — country white, because it’s usually a little sweeter. It’s got a little more density to it,” Jeff says. “Thick slices, but you don’t want to get too thick. You want to get not, like, your standard bagged sandwich bread, but something a little heartier. But not Texas toast. It’s got to be thin enough to let that heat rise to the interior to goo out the cheese. But it can’t be too thin, where you’re going to take it off [the heat] and it’s going to be floppy. I hate floppy grilled cheese. [Also,] butter on my grilled cheese. Yes.”
by Maria Russo in Shows, April 15th, 2014
Is your cold-cuts-on-wheat sandwich routine growing tiresome? We hear you. Whenever we need a dose of creativity to liven up our bread-based meals, we turn to Food Network’s resident Sandwich King, Jeff Mauro. Here are a few favorite Sandwich King creations — some more over the top than others, but all guaranteed to never bore your taste buds.
Mac and Cheese Grilled Cheese with Bacon Two Ways
In the ultra-decadent category, Jeff’s grilled cheese sandwich is unlike any you’ve ever had. A helping of creamy mac and cheese makes up the super-cheesy filling, and crispy bacon adds crunch. Read more
by Guest Blogger in Food Network Chef, Shows, January 12th, 2014
Just a few months ago, five of your favorite Food Network chefs came together on The Kitchen to celebrate what is arguably the most-important room in the home. Now after a premiere season jam-packed with an over-the-top snackadium, special guest chefs, Tool Takedowns and one unforgettable Double Provolone, Geoffrey, Jeff, Katie, Marcela and Sunny are gearing up for a second round of go-to recipes for eats and drinks, timesaving cooking strategies and kid-friendly meal solutions. FN Dish was on the set of The Kitchen recently and we caught up with the group as they looked back on their most-memorable moments from early episodes and revealed what’s to come in new episodes, beginning this Saturday at 11a|10c.
For many of the co-hosts, the top unforgettable moment was when Jeff donned a sandwich-themed bodysuit to perform an impromptu routine he called The Double Provolone for Brian Boitano. “I mean, I saw it on the monitor ’cause I wasn’t actually in that segment, but I was crying I was laughing so hard,” Marcela admitted. Jeff and Katie, too, recounted that scene, Jeff deeming it “very risky” and Katie saying simply, “That was special.”
by Jeff Mauro
What a blast it was watching the premiere of The Kitchen along with all of you. The twitter action was bonkers. I was up in the air on my way back from the 14th annual Mauro Mexico Family Trip (25 Mauros strong this year!). I was sad because: A) The vacation was a bit of a bummer because it rained five days straight, I lost my iPad and my mom got a terrible case of strep throat*, and B) I wasn’t able to watch the live airing of the premiere of our new show on TV. Luckily, we had in-flight Wi-Fi and I got to engage in the episode via Twitter. Overall, the response was very positive, which is always reassuring. Twittertown can be a rough and tumble joint (keep reading, you’ll see what I mean), and it is seriously not for the meek. But in this case, it seemed like the people really liked us. Phew.
Episode 2 was a blast to shoot. We hit the field energetic and, with a couple practices and a solid game under our tight belts, more confident. We had our first guest during Cookbook Club — the highly talented pastry guru, author and legitimate Chicago native Jenny McCoy (win a copy of her book now). She gave an effortless interview in which I totally blew it and forgot to ask her my favorite question ever (see photo below). Jenny then demoed some of her award-winning desserts with the girls, and GZ and I promptly got kicked off set. This gave us a bit of a “union break.” I enjoyed a necessary dose of Jersey sunshine with GZ (which I guess was highly necessary, considering I received several tweets, one claiming I look “pretty pale” and another asking “What’s with Jeff’s alabaster skin? It’s gross.”). Noted.**