Food
Kardea Brown’s Fancy Steak and Eggs | Delicious Miss Brown | Food Network
Kardea takes this hearty breakfast classic up a notch by creating a spiced porcini mushroom crust for her marbled rib-eye!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Fancy Steak and Eggs
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 45 min
Active: 35 min
Yield: 4 servings
Ingredients
1 ounce dried porcini mushrooms
3 tablespoons Miss Brown’s House Seasoning, recipe follows
Two 1 1/2-inch-thick bone-in rib eye steaks (3 to 4 pounds total)
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
10 tablespoons unsalted butter, plus more if needed
2 cloves garlic
2 sprigs fresh rosemary
2 to 4 large eggs
Kosher salt and freshly ground black pepper
Miss Brown’s House Seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
Directions
Place the dried mushrooms and House Seasoning in food processor and process until pulverized (see Cook’s Note). Transfer to a shallow dish.
Drizzle both sides of the steaks with the soy sauce and balsamic vinegar. Dredge in the mushroom mixture, pressing to coat.
Place a cast-iron or heavy-bottomed skillet over medium-high heat. Add 4 tablespoons of the butter, along with the garlic and rosemary. Once the butter has melted, add one of the steaks.
Sear the steak, while basting with the butter, until browned on one side, about 6 minutes. (If the steak begins to brown too quickly, reduce the heat.) Add more butter, if needed. Turn the steak over and cook to desired doneness, about 3 more minutes for medium-rare. Remove from the skillet and let rest. Repeat with 4 tablespoons butter and the remaining steak.
While the steaks rest, melt the remaining 2 tablespoons butter in a large skillet. Add the eggs and sprinkle with salt and pepper. Fry 1 to 2 minutes on each side, or cook to desired doneness. Serve the eggs with the steaks.
Miss Brown’s House Seasoning:
Yield: 5 tablespoons
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Cook’s Note
Use a spice grinder to pulverize the dried mushrooms if your food processor isn’t powerful enough.
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Kardea Brown’s Fancy Steak and Eggs | Delicious Miss Brown | 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
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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 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
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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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@naddiasanichara3863
December 21, 2023 at 9:23 pm
I just look at this oh my goodness 👌
@Armelle-XXX
December 21, 2023 at 9:23 pm
I dont know how people can eat they eggs like that.
@smally8499234
December 21, 2023 at 9:23 pm
🎶 steak and eggs, eggs and steak 🎶
@godisamazing7074
December 21, 2023 at 9:23 pm
Kardea is an excellent cook but I don't like sunny side up eggs my eggs have to be completely scrambled.
@BachTantra
December 21, 2023 at 9:23 pm
🍳 went cold
@mynxeats2360
December 21, 2023 at 9:23 pm
Just had steak last night! This recipe looked so good, thank you 😀
@thebigt42
December 21, 2023 at 9:23 pm
All a steak needs:
4 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
@rudevalve
December 21, 2023 at 9:23 pm
Certified Gold!!!!!
@dimmyinthecity
December 21, 2023 at 9:23 pm
kardea bring the braids back
@jasondouglas152
December 21, 2023 at 9:23 pm
I'm going t o stop watching food network videos become u
@afropowa1598
December 21, 2023 at 9:23 pm
So simple & yummy……I wanna drink that liquid off the wooden board!
@ood0929
December 21, 2023 at 9:23 pm
Wonderful preparation just the steak was a too red for me.
@dickbahls9012
December 21, 2023 at 9:23 pm
Hello from 2022 where steak is not a common breakfast staple, looks good though
@sgholt
December 21, 2023 at 9:23 pm
Breakfast is great for lunch/dinner and supper….That is one great looking plate no matter when I eat it, I like to have a biscuit to dip in the egg yolks …thanks Kardea
@jamiehoward9372
December 21, 2023 at 9:23 pm
Looks like she doesn’t even know how to handle a knife!! 🤦♂️
@mcsassysoniaalways805
December 21, 2023 at 9:23 pm
I simply cannot do runny yolks. 🤢
@traceypotter7669
December 21, 2023 at 9:23 pm
Don't like a seasoning like that, especially that thick on a steak before cooking in a pan or skillet. It burns, leaving a nasty bitter taste. Unless you are doing it at a low heat then oven baking, I would never crust any protein.
@jacquelinecastillo965
December 21, 2023 at 9:23 pm
That would def hit the spot in the am for breakfast🥩🍳
@thesweetone
December 21, 2023 at 9:23 pm
Your eggs are under cooked
@Msboochie2
December 21, 2023 at 9:23 pm
Perfection! Well seasoned and nearly charred on the outside, and cooked well enough but not bloody while juicy. All you need is a Welch’s grape, and that’s word to Biggie!
@stevelogan5475
December 21, 2023 at 9:23 pm
Ma'am very nice, tip from a 59 yr old man from rural Ky., on cooking with cast iron, it is a poor conductor of heat( cool spots on pan bottom) but great retainer of heat & all we used & I started cooking at 9 yrs old, place that pan in a pre-heated oven at 450F for 20-25 minutes, double ovenproof mitt when removing to burner as will be screaming hot, no oil, butter, etc.. in pan when in oven, just dry pan, perfect for searing, frying, etc…
@tam1729
December 21, 2023 at 9:23 pm
I just need to slices of toast on the side with some simply raspberry lemonade.
@tam1729
December 21, 2023 at 9:23 pm
I want some 😔
@thecunninlynguist
December 21, 2023 at 9:23 pm
I love steak and eggs….and the late great BIG once said…A T-bone steak, cheese eggs and Welch's grape. Wise words to live and eat by.