by Samantha Lande in Restaurants, May 21st, 2016
by Sara Levine in View All Posts, March 31st, 2010
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
In the ever-evolving space of restaurant kitchens, chefs are pushing the spice boundaries by finding creative ways to bring on the heat. It’s no longer just about a simple hot sauce or shake of the crushed red to enhance flavor and add excitement to a dish. These chefs across the country share their favorite spicy condiments, such as Korean gochujang, French Espelette and other tongue-tingling ingredients. Read more
by FN Dish Editor in View All Posts, January 1st, 2009
- Competitor Julie Merriman's Chipotle Rubbed Steak Tacos Mole
The heat is always on in the Ultimate Recipe Showdown kitchens, but it got even hotter this week with the Hot & Spicy competition. The contestants’ fiery flavors spanned the globe, from Thai chicken soup to Indonesian salad to Mexican tacos.
Once again, we sat down with Katherine Alford, VP of Food Network Test Kitchen and veteran URS judge, to get her tips on cooking (and eating) spicy foods.
FN Dish: Is a dish ever “too spicy” for you? Were you worried at all that one of the contestants might overdo the heat in this round?
Katherine Alford: Yes, a dish can be too spicy, if it’s hot just for the sake of being hot and taking your head off. The best spicy food has more than just incendiary heat. Even dishes that use habaneros, the hottest chile, should be balanced to play up its fruity quality. A good hot and spicy dish should have enough going on so that the heat is part of a larger taste.
FN Dish: The dishes in this round represented many diverse cuisines. What are some of the best international cuisines for spicy food lovers to experiment with?
KA: Of course the first that comes to mind is Mexican, as well as a wide range of Asian cuisines such as Szechuan, Vietnamese and Thai, Indian…or Indonesian like our runner-up. But what is interesting is that spices and chiles can be found in many cuisines…one of my favorite peppers is the Aleppo pepper that is used in Turkish and Lebanese food. It’s smoky, almost meaty, and it packs a punch.
Try Bobby Flay’s recipe for Tuna Crusted with Aleppo Peppers.
It’s 2009 and the entire FN Dish staff wants to wish you a bright, prosperous, healthy and tasty new year. (!!)
Planning to tackle more challenging cooking techniques this year? (Julia would be so proud.) Perhaps you plan to get reacquainted with your old friend, the gym. We’d love to hear your resolutions.
If they DO involve living healthier in ’09, check out our new blog for the latest and tastiest in healthy food, HEALTHY EATS. I’ve just tried the Chicken Sate with Peanut Sauce recipe this week. Not only could I knock it out without issue but it sure didn’t taste healthy. YUM!
On the flipside, if you’re struggling today from a little too much champers, Food Network’s got you covered.
Try the handy Hangover Guide, or Jamie Oliver’s Breakfast Pizza which he swears can cure most hangovers. Need more help? Paula Deen recipes are always a good bet. Get them all here.
Enjoy your day off!
~ Mark, The FN Dish