Food
Bobby Flay’s Egg and Ham Empanadas | Brunch @ Bobby’s | Food Network
Bobby uses holiday leftovers to make his Egg and Ham Empanadas with Piquillo Pepper Sauce.
#BobbyFlay #BrunchAtBobbys #FoodNetwork #Egg #Ham #Empanadas
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
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!
Egg and Ham Empanadas
RECIPE COURTESY OF BOBBY FLAY
Ingredients
Piquillo Pepper Sauce:
4 tablespoons olive oil
1/2 small red onion, chopped
2 cloves garlic, chopped
8 ounces canned or jarred piquillo peppers, drained
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
2 tablespoons creme fraiche or sour cream
Honey, to taste
1/4 cup chopped fresh cilantro leaves
Egg and Ham Empanadas:
Nonstick spray
4 tablespoons very cold unsalted butter, finely diced
1 cup finely diced leftover baked ham
8 large eggs, whisked until light and fluffy, plus 2 beaten with 2 tablespoons water, for egg wash
2 green onions, green and pale green parts halved lengthwise and thinly sliced crosswise
1/4 cup crumbled soft goat cheese
Kosher salt and freshly ground black pepper
8 prepared empanada wrappers, preferably Goya, thawed if frozen
Flour, for rolling
Directions
For the piquillo pepper sauce: Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper and cook for 5 minutes.
Transfer the mixture to a blender, and with the blender running, add the remaining 3 tablespoons olive oil and the vinegar and blend until smooth and silky. Add the creme fraiche and a touch of honey and pulse a few times just to incorporate; taste, pulse in a bit more honey if necessary.
Transfer to a bowl.
For the empanadas: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray.
Melt 2 tablespoons of the butter in a large nonstick skillet over high heat. Add the ham and cook, stirring occasionally, until golden brown, about 3 minutes; remove to a plate lined with paper towels.
Reduce the heat to low. Add the remaining 2 tablespoons butter and melt.
Add the 8 whisked eggs and cook, stirring until soft curds barely form, then transfer to a bowl and quickly and gently stir in the green onion, goat cheese, ham and a generous amount of salt and pepper. Transfer to a baking sheet.
Roll each empanada wrapper on a lightly floured surface into a 7-inch round. Divide the filling among the wrappers, mounding it in the centers. Brush the edges with some of the egg wash. Fold each wrapper over the filling to create half-moon shapes and seal by pressing the edges together firmly with a fork.
Transfer the empanadas to the prepared baking sheet and brush with egg wash. Cut a few small slits in the top of each empanada to create steam vents. Bake until golden, about 10 minutes. Let cool for 10 minutes and serve with the piquillo pepper sauce.
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Bobby Flay’s Egg and Ham Empanadas | Brunch @ Bobby’s | 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.
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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!
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!
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
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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
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
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Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
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@ellennigro8607
December 26, 2023 at 5:47 am
I love watching Bobby every week even if he likes to make his food hot and spicy. I hate food. I wish Bobby could cook just one meal for me. I can't food shop either, I don't know what know what I want to want to eat. I've always had this problem. Anyway, Bobby keep up the good work . I'll keep watching Beat Bobby Flay
@blcscott7897
December 26, 2023 at 5:47 am
This looks so delicious and he makes it look so simple to make
@bechak2001
December 26, 2023 at 5:47 am
That's the filling for turnovers, now complete the entire dish.
@user-ml8ku9zq6e
December 26, 2023 at 5:47 am
Nice Bobby 🤙🍍🏝 1:05
@marlyndelgado920
December 26, 2023 at 5:47 am
Puerto Rican 🇵🇷 and dominican 🇩🇴 are use to make these all the time. Im 51 and eat at school in my brake time. Meat empanadas. Guava and cheese..pork, chicken. Shrimps, pepperoni pizza. All you want
@samhugh4965
December 26, 2023 at 5:47 am
What would be a good sub for goat cheese? No likee.
@jx9936
December 26, 2023 at 5:47 am
This looks simply scrumptious, Bobby rarely disappoints and that's why he's Food Network finest exports!!
@ronniesanchez5072
December 26, 2023 at 5:47 am
Yummy . Good COOK 👨🍳
@grungusjarvis9911
December 26, 2023 at 5:47 am
Cool.
@chikanojuarez816
December 26, 2023 at 5:47 am
🥟👏
@Zenithx3
December 26, 2023 at 5:47 am
End the Animal Holocaust. Go Vegan.
@davidkucher5.0Coy
December 26, 2023 at 5:47 am
Love it Bobby 👍😊
@rubywatson1144
December 26, 2023 at 5:47 am
These sound fantastic!
@nataliemscrzysxycoolharris
December 26, 2023 at 5:47 am
I adore Bobby Flay 🥰.
@john-by9xj
December 26, 2023 at 5:47 am
Is Bobby bisexual
@49ers_red_and_gold25
December 26, 2023 at 5:47 am
I'll be looking for a toilet after eating this, but I'll still eat it 😋
@snowdjagha
December 26, 2023 at 5:47 am
Render some fat off of the ham.
adds butter
@dreh.kollwitz
December 26, 2023 at 5:47 am
How does this man not age?! Been watching him since like 2012 and he legit still looks exactly the same 🤯