Food
Sunny Anderson’s Simple Jambalaya | The Kitchen | Food Network
Sunny puts her spin on a New Orleans tradition by adding a classic gumbo seasoning to her chicken, shrimp and andouille jambalaya!
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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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Sunny’s Simple Jambalaya
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 25 min
Active: 1 hr
Yield: 8 to 10 servings
Ingredients
Meat:
3 tablespoons vegetable oil
1 pound andouille sausage, sliced into 1/2-inch-thick rounds
1 pound boneless, skinless dark meat chicken, cut into 1-inch cubes
2 tablespoons Cajun seasoning, such as Tony Chachere’s
Veggies:
10 to 12 sprigs thyme, destemmed and finely chopped
3 stalks celery, finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 large sweet onion, finely chopped
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon filé powder, plus more for dusting, such as Zatarain’s
One 14-ounce can or 1 3/4 cups crushed tomatoes
To Finish:
1 tablespoon roasted chicken stock base, such as Better Than Bouillon
1 1/2 cups long-grain rice
8 ounces large shelled and deveined shrimp, tails removed
2 to 3 shakes hot sauce, such as Crystal Hot Sauce
2 scallions, green parts only thinly sliced on the bias (white parts saved for another recipe)
Directions
For the meat: Add the oil to a large pot or Dutch oven and heat over medium-high heat. When the oil begins to swirl, add the sausage and allow the rounds to get color while stirring occasionally, 6 to 8 minutes. Remove to a plate with a slotted spoon, leaving the fat in the pot. Add the chicken and Cajun seasoning to the pot. Cook to get color on the chicken just like the sausage, 6 to 8 minutes, then remove to the same plate with a slotted spoon.
For the veggies: Lower the heat to medium. Add the thyme, celery, bell peppers, onion, red pepper flakes, a pinch of salt (remember the Cajun seasoning has salt!) and a few grinds of black pepper. Cook while stirring until everything is tender, 3 to 5 minutes. Add the filé powder and crushed tomatoes and cook, stirring occasionally, until the color deepens and the contents of the pot thickens, 8 to 10 minutes.
To finish: Add the chicken stock base and 4 cups water to the pot. Return the chicken and sausage and any collected juices to the pot. Stir in the rice. Turn the heat down to low, cover and cook until the rice is tender, about 25 minutes.
Add the shrimp to the pot along with a few shakes of hot sauce. Stir and cover. Cook until the shrimp is pink and cooked through, 2 to 3 minutes more. Serve topped with the scallion greens and a dusting of filé powder.
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#SunnyAnderson #TheKitchen #FoodNetwork #Jambalaya
Sunny Anderson’s Simple Jambalaya | The Kitchen | 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!
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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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Upgrade a burger with bacon and frizzled onions like Kardea does for a decadent dish!🥓🍔
Catch #DeliciousMissBrown, Saturdays at 12|11c, from 9/5/20 to 10/24/20.
Get the recipe ▶https://foodtv.com/31BDVhN
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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!
Steakhouse Burgers
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Canola oil, for frying
8 slices thick-cut bacon
1/2 medium red onion, sliced into 1/4-inch rings
1/2 cup buttermilk
1 cup flour
1 teaspoon House Seasoning, recipe follows
2 pounds 80/20 ground beef
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into 1/2-inch slices
1/2 cup to 1 cup Blue Cheese Dressing, recipe follows
4 brioche buns
4 large cherry tomatoes
House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
Blue Cheese Dressing:
2/3 cup buttermilk
2/3 cup sour cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
Freshly ground black pepper, to taste
1 cup crumbled blue cheese
Directions
Special equipment: a meat thermometer
Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
Add the brioche buns to the same skillet and toast until lightly browned.
To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
House Seasoning:
Yield: 1 1/4 cups
Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
Blue Cheese Dressing:
Yield: 1 1/2 cups
Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.
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#DeliciousMissBrown #KardeaBrown #FoodNetwork #Steakhouse #Burgers
Kardea Brown’s Steakhouse Burgers | Delicious Miss Brown | Food Network
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Guy Fieri visits Gloria’s Cafe in Los Angeles, where family recipes are served up, including carne adobada, a traditional marinated dish packed with spices and tons of flavor. #FoodNetwork #GuyFieri
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 Gloria’s Cafe: https://www.gloriascafe.com
Follow them: https://www.instagram.com/gloriascafe
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 Tastes a Mexican Classic in Los Angeles 🌶️🔥 Diners, Drive-Ins and Dives | Food Network
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Michael Voltaggio is left speechless as his longtime friend, Alex Stupak, enters the Triple Threat kitchen. Will this culinary rebel win the glory and title of ‘Titan Annihilator’? Michelin Star chef, Buddha Lo, will be the judge of that.
#FoodNetwork #FullEpisode #BobbyFlay #TripleThreat
Watch #BobbysTripleThreat, Tuesdays at 9|8c!
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
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 restaurant 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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Bobby’s Triple Threat FULL EPISODE (Season 5, Episode 1) | Food Network
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Ina Garten’s Panko-Crusted Salmon is coated in dijon mustard and a crispy panko crust with parsley and lemon zest for an easy, flavorful dinner.
#InaGarten #BarefootContessa #FoodNetwork #Salmon
Get the recipe ▶ https://foodtv.com/3sGACUw
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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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Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
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@ejwright5655
December 21, 2023 at 11:27 pm
Lol. You can see the hatred between Katie and Sunny. Smh. Leave that crap off camera. 😤
@user-xq8gc6dm6p
December 21, 2023 at 11:27 pm
fusgbeytyoszcnb😮 True Value rising in it😂
@user-xq8gc6dm6p
December 21, 2023 at 11:27 pm
dfhjmfnir
😮 phone number food challenge Hannah work different devalia
@calebd7371
December 21, 2023 at 11:27 pm
Please stop appropriating Louisiana culture by not cooking our food correctly.
@passiveaggressive6175
December 21, 2023 at 11:27 pm
Wow Alex is really focusing on those veggies😊
@adamwarren5654
December 21, 2023 at 11:27 pm
If my eyes don’t deceive me, that “Texas” brand hot sauce looks like Texas Pete, which is technically a North Carolina hot sauce.
@habubob7270
December 21, 2023 at 11:27 pm
Get rid of Alex – Please!!
@McCulleyJr
December 21, 2023 at 11:27 pm
Ya'll nailed it
@lilgiggler35
December 21, 2023 at 11:27 pm
Jambalaya came about when the settlers and soldiers attempted to recreate paella with local ingredients.
@rafaelhernandez2306
December 21, 2023 at 11:27 pm
Alex always has a stanky mad face idk wbh she’s even part of this show she doesn’t fit in and gives mean vibes.
@justthetruth2662
December 21, 2023 at 11:27 pm
Ewwww..looks like diarrhea ….
@cocoapuffshenson7528
December 21, 2023 at 11:27 pm
Yum Sunny
@kaisaan5
December 21, 2023 at 11:27 pm
Alex and this knife what is going on 🤣
@jx9936
December 21, 2023 at 11:27 pm
This Jambalaya resembles Gullah Gumbo so much, definitely the core of Southern Comfort!!
@christarosales2716
December 21, 2023 at 11:27 pm
Love the yellow pot!
@gwenholcombe9705
December 21, 2023 at 11:27 pm
Sunny is an excellent chef. 💕
@alexisstockard3078
December 21, 2023 at 11:27 pm
a lot of people went to Florida than Texas
@Slo_Moses
December 21, 2023 at 11:27 pm
Watching Alex use a knife makes me reconsider what a food channel "chef" is
@tatianavelasco1335
December 21, 2023 at 11:27 pm
super good for the jambalaya
@yaowsers77
December 21, 2023 at 11:27 pm
The part that makes me a believer is her adding the raw shrimp at the end. You know they're not going to be tough.
@D.Will.C.
December 21, 2023 at 11:27 pm
From the Highway, New Orleans looks like a DEAD city….,………
@2ballsyourjaws
December 21, 2023 at 11:27 pm
Looks delicious but needs like two or three times that much shrimp
@KabulFood
December 21, 2023 at 11:27 pm
Very Y U M M Y
😋😋😋😋
@paulsmith9341
December 21, 2023 at 11:27 pm
Tony Chachere's or Slap Yo Mama Creole seasoning! Available everywhere!
@sandrarichardson4639
December 21, 2023 at 11:27 pm
Palla ™®© grittz
@sandrarichardson4639
December 21, 2023 at 11:27 pm
What?no soup 🍲 caught some gumbo ✓® HACCP
@sandrarichardson4639
December 21, 2023 at 11:27 pm
Now we going backyard grilling ™®[{HACCP HoTT/01758^°st.lucia
@allentrice1547
December 21, 2023 at 11:27 pm
Jambalaya, anyone?! 😋👍🏿
@shirleyjensen417
December 21, 2023 at 11:27 pm
Yum. 😋