Food
Alex Guarnaschelli’s Sheet Pan Blackened Salmon with Garlicky Kale | The Kitchen | Food Network
Alex saves on money and calories with this family seafood dinner that can be made any night of the week!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Sheet Pan Blackened Salmon with Garlicky Kale
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 45 min
Active: 25 min
Yield: 4 servings
Ingredients
4 tablespoons extra-virgin olive oil, divided use
Four 8-ounce portions wild salmon, skin on, pin bones removed
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dry mustard powder
1 large bunch Tuscan kale, (about 12 ounces) stemmed and torn into bite-size pieces
4 large garlic cloves, minced
1 teaspoon dried oregano
Grated zest and juice from 1 large lime
1 teaspoon honey
Directions
Preheat oven to 400F. Set an oven rack in the lower-middle position.
Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each.
Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon.
Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately.
Cook’s Note
This is my weeknight version of a classic Louisiana cooking technique. The original technique of blackening comes from a Louisiana icon: Chef Paul Prudhomme. The original technique calls for dipping the protein, often Salmon or Redfish, in melted butter and then a mix of spices, like a local Louisiana Masala. Blackening often has a few spices like mustard, garlic and ginger that offer a mild tingle, mixed with a few like cayenne pepper that pack a lot of heat. Traditionally, you let the butter firm up on the fish with the spices like a buttery spicy shell and sear it in a roaring hot (usually cast iron) pan. It forms almost a crust, with extra fat from the butter, which is both charred and spicy. I like to “sift” an even layer of spices over the fish. If you don’t have a strainer or sieve, sprinkle over the fish directly. I love Tuscan kale the most and it is the most easily found in supermarkets. The sturdy leaves pack a taste that reminds me of leafy spinach mixed with a stronger mystery cousin. The Kale is made tender by absorbing the olive oil it is tossed with and not from acidic ingredients like vinegar and lime juice, a tidbit I learned from food guru J. Kenji Lopez-Alt.
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Alex Guarnaschelli’s Sheet Pan Blackened Salmon with Garlicky Kale | The Kitchen | 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
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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!
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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!
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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
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Guy Fieri Gets a Taste of a Greek Classic 🇬🇷🔥 Diners, Drive-Ins and Dives | Food Network
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Hosted by Terry Crews, 100 home cooks discover that the clock is their greatest enemy as time constraints force them to make split-second decisions in a high-stakes culinary competition for a life-changing grand prize.
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#FoodNetwork #Competition
Host Terry Crews welcomes 100 of America’s elite home cooks to the 100 Cooks arena where they’ll be challenged to run the gauntlet of the most unpredictable pro-chef level cooking competition of all time. The cooks are randomly selected to compete in challenges that range from blind taste tests to full-on 30-minute cooking battles. In a mid-season twist, the winner of each challenge will be given a chance to either take the cash prize associated with the challenge or add it to the ever-growing grand prize, which starts at $100,000! In the end, 99 cooks will be eliminated by judges Alex Guarnaschelli and Nick DiGiovanni, and one talented home cook will prove they are the best of the best and take home the largest cash prize in the history of Food Network — as much as $250,000.
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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Every Time the Clock Won ⏳ 100 Cooks | Food Network
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All the classic flavors of decadent s’mores, but in pie-form!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
S’mores Pie
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 6 hr 25 min (includes cooling and setting time)
Active: 35 min
Yield: 12 servings
Ingredients
Crust:
2 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups whole wheat flour
6 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
13 tablespoons cold butter, cut into cubes
1/2 cup cold shortening, cut into cubes
2/3 cup ice cold water
2 teaspoons white vinegar
Filling:
Four 4.4-ounce dark chocolate bars
3 to 4 cups mini marshmallows
1 large egg, beaten
Glaze:
3 cups powdered sugar
3/4 cup cocoa powder
6 tablespoons milk
1/4 teaspoon kosher salt
Sprinkles, for topping
Directions
For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.
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#GirlMeetsFarm #FoodNetwork #SmoresPie
Gooey S’MORES Pie with Molly Yeh | Girl Meets Farm | Food Network
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This creamy scalloped potato casserole is the ultimate comfort food, with Yukon gold potatoes layered with cheesy Gruyere sauce, ham and fresh chives.
#MollyYeh #GirlMeetsFarm #FoodNetwork #ScallopedPotatoes
Get the recipe ▶ https://foodtv.com/4AjjNjl
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Scalloped Potatoes
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 2 hr (includes cooling time)
Active: 35 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons unsalted butter, plus more for greasing
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
Freshly ground black pepper
4 ounces Gruyere, shredded
Nonstick cooking spray, for the baking dish, optional
2 pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick
6 ounces thick-cut ham, diced
1/2 cup chopped fresh chives
Directions
Preheat the oven to 350 degrees F.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve.
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Molly Yeh’s MUST HAVE ️Scalloped Potatoes 🥔🧀 Girl Meets Farm | Food Network
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@cynthiacannon4424
December 19, 2023 at 9:20 pm
LUV any recipe from Alex! Sifter tip clever! Will incorporate this in my cooking skills. Thank you…😊
@mygic183
December 19, 2023 at 9:20 pm
Salmon is a lonely fish, you’re either alone, eating it, or on a miserable date, IMO
@shirleyjensen417
December 19, 2023 at 9:20 pm
That looks amazingly delicious!!! ❤
@derekcarboni861
December 19, 2023 at 9:20 pm
Making this tonight I’m so excited!
@johnskitchennbar
December 19, 2023 at 9:20 pm
I don't understand. Did she cook it? I didn't see her put it in the oven and all of a sudden she plating it.
@joyceadegboyega8524
December 19, 2023 at 9:20 pm
Watery cooked kale recipe for the summer would be good.
@eberlinschwinn5634
December 19, 2023 at 9:20 pm
I always learn something new when I watch an Alex G. video. Always. Thank you.
@mgellerster
December 19, 2023 at 9:20 pm
Skip the farmed salmon and use Arctic Char which is healthier and has a superior taste in my opinion
@janzebuski3559
December 19, 2023 at 9:20 pm
Looks really good and seems simple.
@SheepishJess
December 19, 2023 at 9:20 pm
https://youtu.be/3_Fc07o0e7Y
@SamSam-jn2rw
December 19, 2023 at 9:20 pm
Is she pregnant? She looks like she’s got the glow
@Adam_Pianist
December 19, 2023 at 9:20 pm
The comments the two guys made about the ounces was kind of a dick move. Ppl need to stop portion shaming/fat shaming. :/
@leekshikapinnamneni4835
December 19, 2023 at 9:20 pm
Would this dish work with mahi-mahi as well? Are used to have salmon but I ran out.
@salted_carmela
December 19, 2023 at 9:20 pm
the peanut gallery sitting at the counter are so annoying omg let my queen Alex do her thing
@laurenl.3735
December 19, 2023 at 9:20 pm
I could eat this for breakfast, lunch, or dinner..add a fried egg and I’d be set
@doveandolive1153
December 19, 2023 at 9:20 pm
Love the tip on using the sifter for the spice! Seriously, so simple yet never thought of this. Looks delicious and it's been ages since I had Tuscan kale, worth a try next time making salmon.
@BS-pd9hk
December 19, 2023 at 9:20 pm
I love salmon, but I don’t like cooked kale. I can only eat kale in a salad form.
@twooldfartsinanrv7137
December 19, 2023 at 9:20 pm
I do this once a month, WITH OUT THE DAMN KALE. Just do not like the taste of kale.
@cookingtubebybristy98
December 19, 2023 at 9:20 pm
Thanks for sharing video😋👍👌
@kevinwilliams4178
December 19, 2023 at 9:20 pm
Thank you i love the show and recipes I'm making this for dinner .
@gregormiller4037
December 19, 2023 at 9:20 pm
This is why the US has turned Mary, thanks to these feys.
@whatweather
December 19, 2023 at 9:20 pm
My land…what’s happened to Alex? I’m getting worried about her.
@Holmer188
December 19, 2023 at 9:20 pm
This is my kind of meal, so easy.
@LoganDC100
December 19, 2023 at 9:20 pm
I may have to hunt around for fresh, rather than smoked, salmon — but the instant I do, this is what I'm doing with it. (Could be a while — I live in Louisiana.) We really don't have cold water fish here, like salmon, but I'm wondering if grouper might be a comparable ingredient?
@MORE2kchope
December 19, 2023 at 9:20 pm
A little but of mansplaining (6oz vs 8oz)… how about let her be the Chef she is.
@heatherthompson8878
December 19, 2023 at 9:20 pm
She seriously just eats it infromt of them first lol
@pabl0cc033
December 19, 2023 at 9:20 pm
Jus a lil oil and then drowns kale in oil. Why does she need the cheerleaders too
@Undisputed8918
December 19, 2023 at 9:20 pm
She got huge !
@rickybobby9886
December 19, 2023 at 9:20 pm
Is it just me but if your an empathetic this video is cringe. So fake I don't feel sincerity.
@PHOENIX980567
December 19, 2023 at 9:20 pm
Umm. I can eat 8oz of salmon…
@allentrice1703
December 19, 2023 at 9:20 pm
Looks great for salmon with that dishes! I hope so! 🐟🍴
@nightangel3578
December 19, 2023 at 9:20 pm
This looks so delicious and relatively healthy.
@TheGlamorousLifeofNae
December 19, 2023 at 9:20 pm
Trying this for sure!
@brynwhitehead1731
December 19, 2023 at 9:20 pm
Salmon is pasé
We make mahi-mahi
@kathrynwitte3398
December 19, 2023 at 9:20 pm
I serve 4 ounce portions of salmon with around half a bunch of roasted asparagus (spritzed with oil and sprinkled with seasonings) and a small portion of long grain and wild rice, which I can’t eat anymore due to the crazy high sodium. I make a quick sauce (honey-mustard or Asian for SO) to spoon over the salmon; it’s simple, easy, healthy, almost no prep and I look like a hero. It’s nearly the same meal I cooked before surprise, early strokes last year.
@nattywho
December 19, 2023 at 9:20 pm
Looks really tasty and I may be making this when my son comes home for a visit!
@deborahpirman3479
December 19, 2023 at 9:20 pm
The men’s comments about how much to eat and people in the comment section about Alex’s body 🤮
@Passionforfoodrecipes
December 19, 2023 at 9:20 pm
Looks like this really panned out!
@oscaramaya8599
December 19, 2023 at 9:20 pm
Delicious
@yourmajesty2755
December 19, 2023 at 9:20 pm
Save money?!! On salmon?! Ok! LOL Salmon is not cheap
@gabba5423
December 19, 2023 at 9:20 pm
I love Alex's cooking 🍳
@drewconway7135
December 19, 2023 at 9:20 pm
Wednesday? You could make this for me any night of the week. And if somebody in Alex’ household is thinking of ordering takeout with an Iron Chef at home, I would like to smack the back of their head. (Unless it’s a girl, in which case I will find another girl to deliver the smack.)
@stevelogan5475
December 19, 2023 at 9:20 pm
Anyone know if Alex is with child ?, if she is, congratulations ! This recipe looks delicious
@yvettagrimes6175
December 19, 2023 at 9:20 pm
Looks Yummy 😋
@johnmirbach2338
December 19, 2023 at 9:20 pm
😁✌👌👍🖖😎
@Frankness777
December 19, 2023 at 9:20 pm
I learned a new word. Judicious. Ty.
@michaelporter7446
December 19, 2023 at 9:20 pm
😋👍 LOVE ME SOME SALMON ❗
@cll581
December 19, 2023 at 9:20 pm
Awesome salmon recipe.