Food
Michael Symon’s Roasted Pork Shoulder with Pan Gravy | Food Network
Michael creates a tender roast loaded with incredible depths of flavor out of his favorite cut of meat!
Get the recipe ▶ https://foodtv.com/3Xre8Uw
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Roasted Pork Shoulder with Pan Gravy
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 6 hr 25 min
Active: 25 min
Yield: 8 to 12 servings
Ingredients
One 6-to-8-pound pork shoulder (boned out, no skin)
Kosher salt and freshly ground black pepper
Paprika, for sprinkling
5 medium carrots, cut in half, then cut in half lengthwise
8 whole red potatoes
2 medium onions, quartered
4 to 6 cloves garlic
1/2 cup all-purpose flour, plus more if necessary
3 cups chicken stock
1/2 cup flat-leaf parsley leaves, finely chopped
Directions
Preheat the oven to 300 degrees F.
Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.
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#MichaelSymon #FoodNetwork #RoastedPorkShoulder #PanGravy
Michael Symon’s Roasted Pork Shoulder with Pan Gravy | 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
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
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 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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@2kidzatschool
December 22, 2023 at 8:14 am
Thank you!! Luv you n miss you too…..Gonna try it!!❤❤❤
@user-zq2tj5zp1u
December 22, 2023 at 8:14 am
Bravo.Michael it's dicious e sooo yammmy Bless you ❤👍
@michaelreine4225
December 22, 2023 at 8:14 am
Outstanding
@rickymousseau642
December 22, 2023 at 8:14 am
your contaminating all your spices with pork juices…???
@wa2k99
December 22, 2023 at 8:14 am
Amazing but make sure to use flat parsley and baby potatoes. And dried rosemary helps in the seasoning too
@josebrivera1716
December 22, 2023 at 8:14 am
You did not poke 100 holes to get the rub inside the meat. And the skin did not turn crunchy. My Caribbean ancesters are perplexed by your method.
@yvonnepalmer5004
December 22, 2023 at 8:14 am
This was a great teaching video…..he needs his own show!
@impacking
December 22, 2023 at 8:14 am
I usually cook mine over charcoal and hickory. The next one I cook, I’m going to ask my dad his opinion. He’s brutally honest and heavy handed with the brutality.
@user-fu9vj9ix3g
December 22, 2023 at 8:14 am
Dude. Yer freakin' killin' me here. Damn near broke my nose on the monitor at 20:25
@theresamarshall-xb9lp
December 22, 2023 at 8:14 am
Could I use a roserteri
@yuryescalona1065
December 22, 2023 at 8:14 am
u need to cook the pork is not medium rare beef what we all love
pork u need to cook well done
@AbbyEllie69
December 22, 2023 at 8:14 am
I haven’t seen you in so long! I used to watch you all the time on Food Network. You look exactly like John Fetterman… Dead ringer….. you should have him on for a cooking segment
@mlopez414-gq3ro
December 22, 2023 at 8:14 am
I like this guy. good presentation
@johnm7899
December 22, 2023 at 8:14 am
Add mushrooms!
@irmabareno4467
December 22, 2023 at 8:14 am
What weight is that roast?
@reneerornellas1885
December 22, 2023 at 8:14 am
i like his cooking…dont like when he is a guest on Flays shows…hes very annoying and insulting..maybe they are friends but it comes across as distracting.
@Goodforyouman
December 22, 2023 at 8:14 am
Oh wow! Yum!
@user-gz2it1te5r
December 22, 2023 at 8:14 am
I have an aversion to onions, as they make me gag, what about mushrooms?
@martinalarcon3108
December 22, 2023 at 8:14 am
Now I’m really hungry 😮😢pork is my favorite meat
@matthewplaskon1473
December 22, 2023 at 8:14 am
Simon hits some awesome tips through out
@matthewplaskon1473
December 22, 2023 at 8:14 am
“Then you’re in a good place.” Nice
@59jkappelman
December 22, 2023 at 8:14 am
This is like watching Bob Ross of cooking! Thank you, Michael
@elsaescobar9385
December 22, 2023 at 8:14 am
Chef Symon is my favorite. This way of roast pork is wonderful . It keeps its shape, and it can be sliced easily. I'm not a fan of pull pork. Thank you, Mr.. Symond.
@SM-dv6wi
December 22, 2023 at 8:14 am
Can you clarify, this is a pork shoulder? Same cut as a pork butt?
@ar4868
December 22, 2023 at 8:14 am
The chef makes a major error here! Towards the end of the video, as he is slicing the roast, he says the internal temperature should be 190F, or 195-200F if you want pulled pork. Those temperatures are off by around 40-50 degrees! Had he actually taken the temperature when he pulled the roast out of the oven after 6 hours, the temperature would have been around 150F for medium done. Check other sources for temperatures for roast pork. My 6.75 lb, bone-in roast was 155F after 6 hours at 300F, and it was perfect, just slightly pink and divinely succulent and juicy.
Regarding the vegetables, I used the same sized Yukon potatoes, carrots and onions as Michael did, added to the pan after the first 3 hours, with mixed results. At the end of 6 hours the potatoes were only about half baked, the onions were done, and the carrots were over-done. If I did it again, I would make sure the potatoes and carrots were really the same thickness. Either tiny new potatoes, or potatoes cut into chunks to match the thickness of the carrots. Bigger carrots will work better here.
Lastly, I didn't bother with tying up the roast, and as it turns out, the tying up would have been totally unnecessary – the roast held its shape just fine. The gravy was delicious, but it would have been better to make a roux instead of adding the flour directly to the pan. Even using Wondra flour, it took a bit of effort to get the lumps out.
Overall, though, this a great recipe, very easy to make, with delicious results, and suitable for a crowd. I think an 8 lb roast would have comfortably fed 6 people, with leftovers. I'll definitely make it again. Do try to get a roast with a good covering of fat, as this will add to the succulency and make more pan drippings. My pan drippings were a little sparse.
@royerno8500
December 22, 2023 at 8:14 am
Thanks for the explanation for why you are doing this roast as you do it. I really understand cooking my favorite cut of pork.
@MarceloFernandez1967
December 22, 2023 at 8:14 am
Excellent diction. I'm Brazilian and I don't understand English very well, but with you I understood it perfectly.
@shirleyjensen417
December 22, 2023 at 8:14 am
That looks amazing!! ♥️
@BAWOVINARollingPin
December 22, 2023 at 8:14 am
Great video. I am researching both the product and the way you are presenting it. The content you share is genuinely helpful to me. I hope to apply it thoroughly in my work. Once again, thank you very much. I wish your YouTube channel continued growth and the sharing of even more useful knowledge to an expanding audience. Thank you so much.
@dianeshover1465
December 22, 2023 at 8:14 am
Well, now I know what the term FOOD PORN means🤣😂😭 That looks INSANE! Chef, you are a ROCK STAR🤩👏👏
@jeanniebrooks
December 22, 2023 at 8:14 am
On the tying the roast there’s a way of doing very similarly, only difference is you can loop it over, go under, repeat and you can do it without cutting the string. I learned it once, I did it twice successfully, then forgot how! I’ve been looking for someone who shows how to do it.