Food
The Mauro Family Sunday Gravy | Food Network
Cook along with Jeff as he stirs up his family recipe for a classic Sunday gravy!
Get the recipe ▶ https://foodtv.com/41UoKwp
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The Mauro Family Sunday Gravy
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 5 hr 5 min
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Meatballs:
1 cup milk
4 slices white bread, torn into little pieces
Kosher salt and freshly ground black pepper
1 cup grated Pecorino Romano cheese
1 cup fresh parsley leaves, chopped
3 large eggs
2 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don’t like veal, just use more beef)
Sauce:
1 tablespoon olive oil
1 pound hot Italian sausage links
1 medium onion, finely chopped (about 1 cup)
2 teaspoons dry Italian seasoning
4 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1/3 cup dry red wine, such as Chianti or merlot
Kosher salt and freshly ground black pepper
Three 28-ounce cans crushed tomatoes
2 pounds pork neck bones
1/4 cup roughly chopped fresh basil
Directions
For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade. Whisk in the cheese, parsley and eggs until uniform. Add in the chuck, pork and veal and, using your hands, mix together until combined. Do not overwork! Do a tiny test meatball to gauge seasoning. Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs.
For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering. Add the sausage and brown on each side until golden, about 5 minutes. Set aside. Next, brown all sides of the meatballs until dark brown, about 5 minutes a side. Set aside. Drain out all but 2 tablespoons of the rendered fat.
Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits. Season with salt and pepper.
Add the tomatoes and increase the heat to medium high. Add the sausage, meatballs and neck bones and bring to a gentle simmer. Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour. Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate.
Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours. (After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature.)
Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up. Add salt and pepper to taste, then add the fresh basil just before serving.
Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera.
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The Mauro Family Sunday Gravy | Food Network
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Scott Conant, Maneet Chauhan and Ted Allen craft entrees from deep-fried carnival eats. Geoffrey fills in for Ted and lends a hand in the kitchen.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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!
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Carnival | Chopped After Hours | Food Network
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Looking for the best Thanksgiving turkey recipe? Food Network Kitchen’s Butter-Blanketed Turkey is the secret to extra-juicy turkey, crispy golden-brown skin, and incredible holiday flavor. Made with fresh herbs, lemon, and a rich butter coating, this easy Thanksgiving turkey recipe is a show-stopping centerpiece your guests will never forget.
And no, it’s not too much butter!
Get the recipe: https://foodtv.com/4829frP
What You’ll Learn:
🧈 The secret to a ultra-moist turkey using the butter +cheesecloth method
🤔 Easy tips for making flavorful homemade turkey gravy
🦃 Step-by-step instructions to carving a turkey like a pro
0:00 Intro
0:49 Gather the ingredients
2:06 Prep & season the turkey
5:37 Prep roasting pan
6:26 Place turkey in pan with cheese cloth
8:55 Place in oven & baste
10:07 Make the stock
11:26 Baste again
11:59 Remove cheese cloth & place in oven again
12:55 Let turkey rest and strain stock
15:15 Make the gravy
19:12 Slice the turkey
22:27 Serve
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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#FoodNetwork #Cooking #Recipe #Turkey #Gravy #ComfortFood
The Best Butter-Blanketed Turkey & Gravy 🧈🌟From Food Network Kitchen
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Jet Tila puts a quick spin on a Vietnamese classic with this easy beef pho, made with sliced beef, rice noodles, herbs and a broth infused with ginger, star anise and cinnamon.
#ReadyJetCook #JetTila #FoodNetwork #BeefPho
Get the recipe ► https://foodtv.com/2Wq0Ys0
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.
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!
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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Jet Tila’s QUICK Beef Pho 🍜🔥 Ready Jet Cook | Food Network
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Chopped gets into the Halloween spirit with a collection of creepy and unconventional mystery basket ingredients. From pig snout and eyeball martinis to calf liver, gummy skulls, bone marrow and chocolate-covered bugs, these chefs have to turn some seriously strange ingredients into winning dishes.
#FoodNetwork #Chopped #Halloween
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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BINGE: The ULTIMATE Halloween Basket Ingredients 🎃 Chopped | Food Network
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Guy Fieri visits Greek Corner Restaurant in Cambridge, MA, where this longtime spot serves up a classic gyro sandwich packed with Greek flavor.
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 Greek Corner Restaurant: https://www.greekcorner.us
Follow them: https://www.facebook.com/p/Greek-Corner-Restaurant-100064257266388
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 Fieri Gets a Taste of a Greek Classic 🇬🇷🔥 Diners, Drive-Ins and Dives | Food Network
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@KB-yg4rb
December 14, 2023 at 4:53 am
Appreciate the step by step instructions. Always learn something. Can't wait to make this. THX
@donnaramada9505
December 14, 2023 at 4:53 am
No grated cheese jeff?
@roccochomsky2318
December 14, 2023 at 4:53 am
Right? Right. Not this right. All right.
@oldrvr
December 14, 2023 at 4:53 am
Pretty close to my Italian mother-in-law’s recipe except she left the onions out. I don’t think they agreed with her. Good Sunday Gravy anyway though! I married my Italian husband when I was 19 years old. For the first 4 months I made him Lawry’s Spaghetti Sauce mix from the package. After four month my husband suggested I let his mother teach me how to make sauce! She taught me how to make a ton of her great dishes! Thank goodness no more Lawry’s Spaghetti Sauce mix! Lol
@NipItInTheBud100
December 14, 2023 at 4:53 am
I’m always surprised when veal is so often advertised to use in dishes considering the conditions in which cattle are kept to produce veal. I mean if you have to torture an animal to produce a product, then I’m out!
@anthonylicari7776
December 14, 2023 at 4:53 am
Sauce not gravy
@michellemeyer1649
December 14, 2023 at 4:53 am
Every Italian kid growing up wakes up to the smell of garlic and onions frying. It’s such a comforting.
@thomasettestickney1099
December 14, 2023 at 4:53 am
Way to much jibber jabber, please just cook!!,,,,,
@norwinprasad9497
December 14, 2023 at 4:53 am
Usually love their videos.
Not sure why he thought we needed a step-by-step on how to literally crack each egg, or how to use a knife 😂.
Maybe I’ll have my little kids watch it.
@Pedro-nh6oc
December 14, 2023 at 4:53 am
He put the veal in but said chuck. Obviously the 2 pounds of meat was the last one in the bowl.
@JoeG322
December 14, 2023 at 4:53 am
your knife techniques suck my friend. big cuts, small cuts….etc.. sawing motion…
@bonnielogan6895
December 14, 2023 at 4:53 am
Don't throw your veggie scraps away. Use them for stock!
@JR-yy1iv
December 14, 2023 at 4:53 am
Thanks, Jeff! Lovely recipe. ❤
@mase365
December 14, 2023 at 4:53 am
Good for you 100percent Italian 👎🏻
@barbarakaulback1799
December 14, 2023 at 4:53 am
We sat down to dinner at 1:30 pm. Today. We both enjoyed your recipe so much! It made enough to feed an army. We are going to freeze some of it. There is just the 2 of us. I used hot sausage in mine. I’m still tasting it tonight. You want so thorough with your instruction, that I had no trouble making it. Thanks so much..
Have a great weekend!
@barbarakaulback1799
December 14, 2023 at 4:53 am
Hi Jeff, I’m cooking your recipe for Sunday Gravy now. My husband can’t wait to try it. Thank you for a great recipe. It can’t go wrong.
Sincerely, Barbara Rubino Kaulback.
@tramaynepinnock9289
December 14, 2023 at 4:53 am
What the hell is simmer. And what the hell is room temperature. Those are questions by. I'm very confused
@tramaynepinnock9289
December 14, 2023 at 4:53 am
That's a very Good food you made. Sandwich king.or Sandwich guy.
@foscoloiu
December 14, 2023 at 4:53 am
Right?!?
@talktongchannel2666
December 14, 2023 at 4:53 am
Your cooking is great and very engaging.
@A.Briggs628
December 14, 2023 at 4:53 am
Sauce, Jeff! It’s sauce. Not gravy! 😂
@marybills7290
December 14, 2023 at 4:53 am
For us we need oregano. I loved the way you taught people how to make sauce. Awesome sauce, boss!