by Sarah De Heer in How-to, Shows, March 19th, 2012
by Mark Oldman in Drinks, August 24th, 2011
From lobster to mussels to shrimp and whole arctic char, the sixth episode of Worst Cooks in America had the remaining recruits peeling, shucking and filleting several deep-sea treasures. For their first task, each team had to create a seafood tower, one of the most expensive dishes on a restaurant menu, consisting of mussels, lobster, shrimp, oysters and crab. After that, each member grabbed their knives and filleted a whole arctic char to create a dish for their mentor.
Everyone seemed to have issues at one point or another with cooking and/or prepping their seafood dishes. You can overcook shellfish in mere seconds, and choosing fresh fish can be intimidating. Below are Food Network’s simple step-by-step tips to create the ultimate seafood feast.
by FN Dish Editor in Recipes, June 24th, 2011
Every week, Mark Oldman — wine expert, acclaimed author and lead judge of the hit series The Winemakers — shares with readers the basics of wine, while making it fun and practical. In the coming weeks, he’ll tell you what to ask at a wine store, at what temperature to serve it and share his must-have wine tools.
Anne Burrell’s Seared Scallops With Citrus, Arugula and Pomegranate Salad represents the best of both worlds: It’s light and citrusy enough to refresh the summer palate, but it’s also deeply delicious thanks to its caramelized scallops and garlic and onion accents. These three white wines will harmonize beautifully with this sumptuous seafood salad:
Sauvignon Blanc: Because the dish is dominated by lip-smacking notes of lemon, grapefruit and pomegranate, your primary goal should be to choose a wine with a tanginess to match that in the recipe. Sauvignon Blanc — especially plumper versions from California and New Zealand — will provide the citric snap that this dish deserves, while bringing enough weight to stand up to its piquant flavors. Moreover, the wine’s famously herbal “grassy” quality in wine-speak makes it a bull’s-eye choice with greens like arugula.
Pair seafood with Chardonnay and Albarino »
by Maria Russo in Recipes, View All Posts, June 17th, 2011
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that will cook up in 30 minutes or less. This weekend, skip the meat and poultry and try grilling seafood like salmon or shrimp:
Main Dish: Giada’s Grilled Salmon With Citrus Salsa Verde
Side Dish: Lemon-Parsley Asparagus
Dessert: Strawberry Shortcakes
Drink: Mama’s Little Helper
Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.
by FN Dish Editor in Recipes, May 11th, 2011
Celebrate the fresh, boiled, steamed and grilled flavors of a traditional lobster bake this summer. Our overflowing menu below boasts classic ingredients, favorite recipes and the ease and simplicity of at-home, on-the-stove cooking. No need to live near the beach or build a giant rock pit in the sand in order to try these East Coast tastes; all of the recipes can be made right in your kitchen. Don’t forget to stock up on hand wipes and lobster bibs!
No summer celebration can begin without a glass of sweet chilled lemonade. Michael Chiarello’s recipe for Muddled Lemonberryade from Cooking Channel combines tart lemon juice and sweet strawberries. By the way, there would be nothing wrong with adding a few splashes of vodka to make this an adults-only sipper. After all, you have a lot of lobster-baking ahead of you.
If you want to start with an appetizer before the main event, serve your guests a platter of Emeril’s Grilled Whole Shrimp With Lemon and Marjoram from Cooking Channel while you’re preparing everything else. The subtle citrus flavor complements the mild essence of marjoram, and the heat of the grill melds these tastes perfectly. Don’t have access to a gas or charcoal grill? A stove-top grill pan will do the job, too. If you’re planning to serve the shrimp along with the rest of your meal, add these to the grill at the last possible minute, as shrimp can quickly become chewy if overcooked.
More seafood recipes after the jump »
by Angela Moore in View All Posts, January 20th, 2009
Don’t have time to visit the Chesapeake Bay this season for crab cakes? Try making them at home with Paula’s easy and delicious recipe filled with good-quality crabmeat, green onions and bell peppers. Pair them with a rich buttery Chardonnay for a special date-night appetizer or dinner.
Get the recipe: Paula’s Crab Cakes
Browse more of Food Network’s seafood recipes.
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.
Ina Garten’s Seafood Stew
A Brace of American Birds (pheasant and duck)
Emeril Lagasse’s Favorite Roast Pheasant
Robert Irvine’s Duck Breast with Berry Sauce
Sour Cherry Chutney
Floyd Cardoz’s Dried Fruit Chutney
Molasses Sweet Potatoes
The Neelys’ Sweet Bourbon Mashed Potatoes
Apple Cinnamon Sponge Cake and Sweet Cream Glacé
Sandra Lee’s Apple Angel Food Cake