Food
How to Make Rachael’s Beef Braciola | 30 Minute Meals with Rachael Ray | Food Network
Rachael Ray re-creates her mom’s Beef Braciole, a classic Italian dish.
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beef Braciole
Recipe courtesy of Rachael Ray
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 4 servings
Level: Easy
Ingredients
8 slices beef braciole, beef very thinly sliced
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste
Directions
Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
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How to Make Rachael’s Beef Braciola | 30 Minute Meals with Rachael Ray | Food Network
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Four teenage chefs face off in the Chopped kitchen, putting their skills to the test as they compete to impress the judges and survive each round.
#FoodNetwork #Competition
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Teen Chefs Take Over the Chopped Kitchen 👩🍳🔥 Chopped | Food Network
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Guy Fieri visits Murphy’s Bar and Grill in Honolulu, where Irish-inspired flavors meet island hospitality, including Gaelic steak with a whiskey cream sauce. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
#Honolulu #Hawaii
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Murphy’s Bar & Grill: https://www.murphyshawaii.com
Follow them: https://www.instagram.com/murphyshawaii
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Savors Gaelic Steak in Honolulu 🍀🥩 Diners, Drive-Ins and Dives | Food Network
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A slice of bread guarantees a perfectly buttery, crispy crust on salmon! Adrienne Cheatham shares this technique popularized by chef Laurent Gras.
Get the recipe👇
Brioche-Crusted Salmon
Recipe courtesy of Adrienne Cheatham
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, who was a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder, since the protein from the fish allows it to stick all by itself. I especially like using salmon, because it tends to release all of that white albumin. It’s the perfect glue for toasty brioche bread, which also keeps it from pooling unappealingly on the plate.
Ingredients
4 skinless salmon fillets (8 ounces each)
1 1/2 teaspoons kosher salt
1 loaf brioche, unsliced
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme
Directions
Preheat the oven to 350 degrees F with a rack in the center position. Season the salmon fillets with the salt and set aside.
Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make 4 long lengthwise slices that are about 1/8 to 1/4 inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It’s best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can’t fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon, until the bread is golden brown, about 1 minute.
Flip the fillets brioche-side up, transfer the pan to the center oven rack and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145 degrees F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
Cook’s Note
To make ahead: Complete the recipe through toasting the brioche on the stovetop, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375 degrees F oven and cook for 3 to 4 minutes on each side.
Adapted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
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Guy Fieri visits Rainbow Drive-In in Honolulu, HI, where they serve up Hawaiian comfort food, including a classic Loco Moco piled high with a beef patty, brown gravy and a fried egg.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Rainbow Drive-In: https://www.rainbowdrivein.com
Follow them: https://www.instagram.com/rainbowdrivein
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Goes Loco for Loco Moco 🥚🌴 Diners, Drive-Ins and Dives | Food Network
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Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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@kyleoneil3782
December 14, 2023 at 4:46 pm
Hot lip I love you so much are boyfriend mean two become it the dance me cubble sex make love fall club😅❤🎉
@henrybucholtz8430
December 14, 2023 at 4:46 pm
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December 14, 2023 at 4:46 pm
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@henrybucholtz8430
December 14, 2023 at 4:46 pm
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@henrybucholtz8430
December 14, 2023 at 4:46 pm
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December 14, 2023 at 4:46 pm
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@jimbrown341
December 14, 2023 at 4:46 pm
Rachael Ray scraping a metal utensil inside of a non-stick pan had me like: "Noooooooo! 😭". That dish had a nice sprinkle of forever chemicals in it. Bon Appetite! 😞
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December 14, 2023 at 4:46 pm
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@henrybucholtz8430
December 14, 2023 at 4:46 pm
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December 14, 2023 at 4:46 pm
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@henrybucholtz8430
December 14, 2023 at 4:46 pm
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December 14, 2023 at 4:46 pm
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@JuanSoto-ns4dr
December 14, 2023 at 4:46 pm
WHAT HAPPENED THAT DAY? I NEVER SAW HER LOOK UP AT THE CAMERA. NOT EVEN ONCE! 😮😮😮
@henrybucholtz8430
December 14, 2023 at 4:46 pm
Redà
@henrybucholtz8430
December 14, 2023 at 4:46 pm
Tuo
@henrybucholtz8430
December 14, 2023 at 4:46 pm
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@henrybucholtz8430
December 14, 2023 at 4:46 pm
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@henrybucholtz8430
December 14, 2023 at 4:46 pm
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@henrybucholtz8430
December 14, 2023 at 4:46 pm
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@henrybucholtz8430
December 14, 2023 at 4:46 pm
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December 14, 2023 at 4:46 pm
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@henrybucholtz8430
December 14, 2023 at 4:46 pm
T00
@lindaguida4074
December 14, 2023 at 4:46 pm
I’m making for Christmas
@jerrywilliams1754
December 14, 2023 at 4:46 pm
Hey Rachael…cooked this 20 years ago, it's pretty good. my kid really liked it. Remember the 30 minute meal show!
@timjohnson6073
December 14, 2023 at 4:46 pm
It's not hard to make, I'll try it today
@sallyliali7813
December 14, 2023 at 4:46 pm
They cut this episode up
@justindancer6613
December 14, 2023 at 4:46 pm
My Braciola is way thicker and heavier…
@deniseluistro5978
December 14, 2023 at 4:46 pm
I ALWAYS WONDERED EXACTLY HOW TO MAKE BRACIOLA WHEN I WATCHED "EVERYBODY LOVES RAYMOND"
.
@deniseluistro5978
December 14, 2023 at 4:46 pm
I SEE YOU'VE LOST WEIGHT. AND THE STREAKING IN YOUR HAIR. HUBBA, HUBBA! LOOKING SVELT!
@MrAquinas1
December 14, 2023 at 4:46 pm
I viewed this 2 in the morning. Now I'm starving again.
@JannahPerkins
December 14, 2023 at 4:46 pm
I thought was a sausage 🌭🍖🍗🥩🥓🍝🥫🫕🥗🫒🧄🧅🌶🫑🧀🥖🧈
@truce1121
December 14, 2023 at 4:46 pm
Sorry! Braciole is never a 30 minute meal!
@elzirabettencourt2439
December 14, 2023 at 4:46 pm
You make this recipe so easy to follow! So delicious!
@joekill7988
December 14, 2023 at 4:46 pm
Braciola? wrong spelling plus this is not Italian
@charleslegoff1586
December 14, 2023 at 4:46 pm
My buddy had a relationship with her in college
@eugenesedita
December 14, 2023 at 4:46 pm
Which cut of meat is it?
@whosyourdaddy4579
December 14, 2023 at 4:46 pm
Make your own bread crumbs (throw a few slices of white bread in a food processor & lightly toast the crumbs @ 200f….season w/ salt, garlic granules, parsley, basil & oregano…million times better that "progresso" which contains an arms-length of chemicals & stuff that's bad! Pre-make them!) and grate your own cheese…all the store bought pre-grated brands have extra stuff in it that isn't healthy like anti-mold chemicals and anti-caking agents like calcium sulfate, potato starch, cellulose/wood pulp…too bad she doesn't mention these things…more chefs/cooks should be health oriented…she's not!
@flacousa62
December 14, 2023 at 4:46 pm
Judging by this old video and seeing her body back when I say the kitchen hasn’t been kind to Rachael
@ryannhart3747
December 14, 2023 at 4:46 pm
Okay this looks nothing like the thumbnail 😂
@truenorthmuskoka9077
December 14, 2023 at 4:46 pm
Sorry Rachael but either you do it the Italian way or not at all. You can make braciola in 30 minutes.
@denirn8725
December 14, 2023 at 4:46 pm
See!! Anyone know the LOCATELLI cheese HISTORY? My Italian🇮🇹 Family always used a CHEESE we called: “Locatelli” BUT my German husband tells me: “ there’s no such cheese called “LOCATELLI”! It’s really Reggio Parma cheese”. I say there IS & it’s a Southern 🇮🇹 Italy Cheese🧀
@chrisnix8508
December 14, 2023 at 4:46 pm
This camera work is making me motion sick
@fpolende
December 14, 2023 at 4:46 pm
Why is she using a whisk in a NON-STICK pan UGH
@mosecall9046
December 14, 2023 at 4:46 pm
Before she blew up like a balloon and got show out of control
@Folk-Mornings
December 14, 2023 at 4:46 pm
That's not Braciola. That's a spezzatino, or an attempt at sezzatino. She's cooked the wrong dish. Thres no such thing as quick braciola. Bloody heck, what a mistake. Now 54,000 people ill think
thats a braciola.
@vincenzosplate
December 14, 2023 at 4:46 pm
My mouth is watering OMG
@markpointer2967
December 14, 2023 at 4:46 pm
0:18 she is right. The correct Italian name for Arrugola is Rucola. However this does NOT mean ‘rocket lettuce’, as she said. In (proper) English, it IS called Rocket. Nothing to do with its Italian name.