Food
Rick Martínez’s Flour Tortillas | Introduction to Mexican Cooking | Food Network
Rick makes delicious flour tortillas using duck fat and a cast iron skillet for maximum flavor and texture!
Get the recipe ▶ https://foodtv.com/3OyuRAF
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Follow Rick Martínez ▶ https://www.instagram.com/chefrickmartinez/
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!
Flour Tortillas
RECIPE COURTESY OF RICK MARTINEZ
Level: Intermediate
Total: 2 hr (includes resting time)
Active: 1 hr
Yield: 16 tortillas
Ingredients
1 cup plus 2 tablespoons milk
1/3 cup rendered lard, duck fat, vegetable shortening or unsalted butter
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 3/4 teaspoons kosher salt
Directions
Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
Heat a medium cast-iron skillet or large griddle over medium-high heat.
Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#RickMartínez #FlourTortillas #IntroductionToMexicanCooking #FoodNetwork
Rick Martínez’s Flour Tortillas | Introduction to Mexican Cooking | Food Network
source
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#DeliciousMissBrown #KardeaBrown #FoodNetwork #Steakhouse #Burgers
Kardea Brown’s Steakhouse Burgers | Delicious Miss Brown | Food Network
source
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.
▶️ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶️ WEBSITE: https://www.foodnetwork.com
▶️ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶️ FACEBOOK: https://www.facebook.com/FoodNetwork
▶️ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶️ TIKTOK: https://www.tiktok.com/@foodnetwork
Guy Tastes a Mexican Classic in Los Angeles 🌶️🔥 Diners, Drive-Ins and Dives | Food Network
source
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!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Bobby’s Triple Threat FULL EPISODE (Season 5, Episode 1) | Food Network
source
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
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
source
Follow Paulette Tejada’s journey through Chopped: Castaways as she overcomes grueling island challenges, crafts impressive dishes and ultimately claims the $100,000 grand prize.
#FoodNetwork #ChoppedCastaways
Stream more #ChoppedCastaways on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Hosted by Ted Allen, Chopped Castaways strands 12 elite chefs on a remote island, where survival skills are just as critical as culinary talent. Battling the elements across two grueling cooking rounds each week, competitors must build a working kitchen from basic supplies, earn their signature Chopped ingredient baskets through intense physical challenges and cook entirely over open fire.
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
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Paulette Tejada’s Championship Journey 🏆🌴 Chopped: Castaways | Food Network
source
-
Other3 years ago
Economic crisis Predictions|Bloomberg Surveillance 11/08/202…
-
Other3 years ago
Suppers Around The World – Tasty Recipes Please recognize th…
-
Food3 years ago
Kardea Brown’s Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
-
Politics3 years ago
Russia hawks to Putin apologists: GOP stonewalls Ukraine aid, Tucker Carlson’s trip to Moscow
-
Other3 years ago
Giada De Laurentiis Makes Pan-Fried Zucchini w/ Anchovy Vina…
-
News3 years ago
White House warns of Russia invasion in Ukraine before end of Olympics
-
Sports3 years ago
Top 10 Saves from Week 13 of the 2021-22 NHL Season
-
Other3 years ago
Just how beginner Vivek Ramaswamy is gaining some Trump foll…
-
Other3 years ago
MaxMara Spring/Summer 2013 FULL SHOW|Milan Fashion Week MFW|…
-
Politics2 years ago
George Conway: ‘Lying, intimidating, bullying. That’s Trump at his worst, and that’s Trump always’
@curtiskeller6702
December 23, 2023 at 2:46 pm
Duck fat? Milk? These aren’t your Mexican tortillas that you get in the border country. C’mon
@judegoldstein64
December 23, 2023 at 2:46 pm
here i am again, rick. as i made your tortillas again this morning, by heart, because i've made them so much in the past year, i knew i
wanted to come over here and let you know how beloved they are in this house. all my husband says is "jude, we're out of rick's tortillas" and i'm on it. thank you for this perfect food.
@susanlawens3776
December 23, 2023 at 2:46 pm
My Mexican mom would also have to chase me away, when she was making tortillas, and my 5 siblings. I told her I liked them thick, and she just gave me this look, like dear lord what planet is this kid from? She informed me that a perfect tortilla you could almost read through it it was so thin. All these years later, and I still like them thick. (Sorry, mom.) But I respect that that is just me. And shame on me, I've been buying tortillas my whole life, and I'm tired of being a fake Mexican, and I'm gonna start making them, which is what brought me here today.
@fabienneveyret5051
December 23, 2023 at 2:46 pm
This program is going worldwide so how about considering the people out of the US who have to convert every ingredient into grams…so tedious…cups and spoons I get it in the time of the settlers but now ???
@judegoldstein64
December 23, 2023 at 2:46 pm
this was just the tutorial i needed to take me from okay tortillas to brilliant ones. thank you for your attention to detail and simple tips. it's always a pleasure learning from you, rick.
@angie8686
December 23, 2023 at 2:46 pm
Oh omg” the best flour tortillas I ever had and made😋I just got done making them and I couldn’t resist 😛so delicious. I love your way of cooking 🥘 can I find your cooking book in Amazon ? Thank you 😊 so much! I am from Texas too but got married and moved to Indiana 31 years ago!
@srpskihayk
December 23, 2023 at 2:46 pm
What happened to Rick? Does Food Network not allow him to paint his nails?
Could you press them for them to puff up like pita?
@maryalove5534
December 23, 2023 at 2:46 pm
(: Thank You … ☺
@nofocus9329
December 23, 2023 at 2:46 pm
Thank you so much! I'd started making corn tortillas a bit back & had never had great success with flour ones, but seeing Rick had one, and fact that I keep such fat in fridge at all times (seriously changed cooking life!) I made some tonight and love this recipe and learning his technique.
I quartered the recipe and made 4. It worked up so nicely and easily that being able to make a few when mood hits for hot tortillas with meal is awesome! Also, when only making 4 the dividing of dough takes just a moment (And yes, they were delicious,!)
@palomahill2957
December 23, 2023 at 2:46 pm
oh this was perfect, I bet your tip about the 140 degrees is exactly what I needed to fix my flour tortilla issues!
(also missing your fabulous nails and colorful kitchen, but glad you're still making videos!)
@gizanked
December 23, 2023 at 2:46 pm
Just picked up a container of duck fat. The d'artagnan brand is becoming more and more wide spread at local grocery stores and it is one of their common products. My store keeps it by the meat/ butcher case.
@GigiStar01
December 23, 2023 at 2:46 pm
Rick is the best!
@monicadayana1310
December 23, 2023 at 2:46 pm
You better look for some videos of “tortillas sinaloenses receta”
@shannonschwab3754
December 23, 2023 at 2:46 pm
I have this recipe from that other cooking show or maybe FB. Anyway, the BEST tortillas ever. The recipe I have calls for some bacon grease.
@adamwarren5654
December 23, 2023 at 2:46 pm
If you wanted to use water, would you use the same volume as you did milk?
@ryanblystone5153
December 23, 2023 at 2:46 pm
Thank you
@johnmirbach2338
December 23, 2023 at 2:46 pm
😎👌✌👍🖖😁
@user-kv5mg7hu1c
December 23, 2023 at 2:46 pm
https://youtu.be/MCF0X7pHoBc ?
@you166mhz
December 23, 2023 at 2:46 pm
that's not the right way to make tortillas ….
@kathleenuttinger5889
December 23, 2023 at 2:46 pm
So glad to see #rickmartinez continuing to use his gifts to bless us!
@Manieplayz
December 23, 2023 at 2:46 pm
Karla Rutter ssss
@Manieplayz
December 23, 2023 at 2:46 pm
Allen Trice
@Manieplayz
December 23, 2023 at 2:46 pm
Allen Trice 😊
@Manieplayz
December 23, 2023 at 2:46 pm
Karla Rutter
@KP-zi7gg
December 23, 2023 at 2:46 pm
“spat” just say spatula hombre
@lizsteilkie
December 23, 2023 at 2:46 pm
Can I use gf flour to make these?
@mrbear1302
December 23, 2023 at 2:46 pm
This queen was too much at BA. Now she is even more extra!
@Manieplayz
December 23, 2023 at 2:46 pm
Michelle Holt
@dmunoz1943
December 23, 2023 at 2:46 pm
I’ve never tried making tortillas with milk, will have to give a try. Love your shirt!
@blancaadame7247
December 23, 2023 at 2:46 pm
👍😋😋
@TheRubenGalvan
December 23, 2023 at 2:46 pm
My Abulita kept a kitchen towel right by her wood stove just to push the tortillas down with. There were 14 kids in their family. 2 died real young from crib death and my Uncle Daniel died from cancer when he was an older man.
@unisonproductions123
December 23, 2023 at 2:46 pm
Does a press work? Edit: with oil to make it slippery?
@veevee111
December 23, 2023 at 2:46 pm
I found jarred Duck Fat earlier this year at Walmart but my local store didn't have it any longer when I looked for it in June. I have cooked with beef tallow, $13, also available at Walmart. I'm guessing it'll work in the place of duck fat.
@TheRubenGalvan
December 23, 2023 at 2:46 pm
Since I am Diabetic I only use Whole Wheat flour. How much Baking Powder or Baking Soda do I need for each cup of Whole Wheat flour ?