Food
The Kitchen Family Sunday Sauce | The Kitchen | Food Network
The whole crew works together to make this deeply flavorful and satisfying Sunday sauce!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3NFE6BP
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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!
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!
The Kitchen Family Sunday Sauce
RECIPE COURTESY OF THE KITCHEN
Level: Intermediate
Total: 5 hr 45 min (includes chilling time)
Active: 1 hr 25 min
Yield: 6 to 8 servings
Ingredients
Meatballs:
1 pound ground meatloaf mix (ground pork, beef and veal)
1/2 cup plain dried breadcrumbs
1/2 cup freshly grated Parmesan
1/3 cup finely chopped fresh parsley
1 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1 large egg, lightly beaten
3 tablespoons olive or canola oil
Sauce:
3 tablespoons olive oil
1 pound pork bones (neck or rib)
1 pound sweet or spicy Italian sausage links
2 small onions, small dice
1 tablespoon dried parsley or Italian seasoning
Kosher salt and freshly ground black pepper
5 medium cloves garlic, very thinly sliced
1/4 teaspoon crushed red pepper flakes
One 6-ounce can tomato paste
Three 28-ounce cans whole tomatoes, preferably San Marzano, puréed in a blender, cans reserved
1 teaspoon sugar
16 fresh basil leaves, torn
For Serving:
1 pound your favorite pasta, cooked
Grated Parmesan
1 loaf crusty Italian bread
Directions
For the meatballs: Spread the ground meat mixture in the bottom of a large bowl (or on a sheet pan). Add the breadcrumbs, Parmesan, parsley, salt, red pepper flakes and egg. Use your hands to lightly mix all of the ingredients together, being careful not to overmix. Roll the mixture into balls (2 to 2 1/2 inches in diameter). You should get about 10 meatballs. Place the meatballs on a sheet pan in the fridge to rest for about 30 minutes.
Cook the meatballs: Heat a large skillet over medium-high heat. Add the oil. Working in batches if necessary, cook the meatballs in a single layer, spreading them apart so as to not overcrowd the skillet. Cook, rotating the meatballs every couple of minutes to brown all sides, 8 to 10 minutes. Use a slotted spoon or spatula to remove them to a clean sheet pan or plate. Set aside.
For the sauce: While the meatballs are cooking, heat a large pot over medium-high heat. Add the oil and let it start to smoke slightly. Add the pork bones and sear until browned, 3 to 4 minutes per side. Remove from the pot and place on a plate or sheet pan. Add the sausage to the pot and brown, 2 to 3 minutes per side. Remove from the pot and add to the pork bones.
Reduce the heat to medium-low and add the onions, dried parsley or Italian seasoning, and salt and pepper. Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. Add the garlic and red pepper flakes and let cook until the garlic almost liquifies in the pot, about 2 minutes. Add the tomato paste and cook, stirring frequently, about 3 minutes.
Add the puréed tomatoes. Add 1 1/2 cups water to the tomato cans and swirl them around to rinse off the residual tomato that clings to the sides. Add the tomato water to the pot along with the sugar and half the basil. Season with a large pinch of salt and some pepper. Give the pot a good stir, then add the seared pork bones, sausage and meatballs. Bring to a simmer, then turn the heat down to low. Place a lid on top of the pot, but don’t cover it completely; leave a small opening to allow some steam to escape. Cook, stirring occasionally, until the sauce has thickened a bit and the meat is tender, 3 to 4 hours. Taste the sauce for seasoning and add more salt if needed. Add the remaining fresh basil and stir gently. Serve the sauce and meat over your favorite pasta with grated cheese on the side and with a loaf of crusty Italian bread.
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#AlexGuarnaschelli #JeffMauro #SunnyAnderson #KatieLee #GeoffreyZakarian #TheKitchen #FoodNetwork #SundaySauce
The Kitchen Family Sunday Sauce | The Kitchen | 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.
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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.
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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#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.
▶️ 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
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@judys5767
December 27, 2023 at 3:24 pm
Will "The Kitchen" ever air a show with recipes with those of us who have many allergies and other health issues?
@mase365
December 27, 2023 at 3:24 pm
The is the dumbest thing I heard Debramehan?Makes zero difference
@S.M29
December 27, 2023 at 3:24 pm
Man I don't know if it's just me but I feel like Katie and Jeff should have totally been together ❤
@JustMe-gs9xi
December 27, 2023 at 3:24 pm
hmmm Italians don't talk when they eat, (the only time they're quiet lol)
@JustMe-gs9xi
December 27, 2023 at 3:24 pm
Noooo!!!!,,,NO Italian Seasoning!!,,, Put each spice in separately,, Ahhh,,, that stuff sits in a bottle and the flavor all COMBINES,, Noooooooo…. Then how do you adjust more basil, more thyme,,,, Ugh,,
@kevinlikethevideooflynnfer9597
December 27, 2023 at 3:24 pm
Love ❤️ the kitchen I used to watch it on the food network but now we don’t have the food network in Australia sadly I can’t watch it
@dnice9168
December 27, 2023 at 3:24 pm
True Italian's don't use Italian seasoning. We use each according to the dish.
@debmye6959
December 27, 2023 at 3:24 pm
Why Alex seems to make an excuse not to taste the other chef's food, unless it's Geoffrey? I can understand why she doesn't taste Sunny and Katie. But, she wants everyone else to praise her for her cooking.
@paulsmith9341
December 27, 2023 at 3:24 pm
My buddy from Taylor Street grew up poor and made his sauce with one neck bone and call dibs on that said neck bone. Do not get between this guy and his neck bone.
@habubob7270
December 27, 2023 at 3:24 pm
Get rid of Alex – PLEASE!!!!!
@terri200
December 27, 2023 at 3:24 pm
Italian cooking with Italian seasoning and crumbs instead of bread soaked in milk for the meatballs?? Not true Italian!!
@misolgit69
December 27, 2023 at 3:24 pm
who can afford veal these days ????
@debbiereilly900
December 27, 2023 at 3:24 pm
Always neck bones I roast my neck bones in hot over nice and brown yummy soooooo much flavor Sunday sauce meatballs and sausage mild and hot and the neck bones. Lots of garlic and onions yummy. My momma made the best sauce soooooo good. Thank you for sharing the kitchen have a blessed day stay safe and healthy. Mmmm 🙏❤🙏❤🙏 Happy Mother's day to all the momma's. 🙏❤🙏❤🙏❤💐💐💐💐💐🥰🥰🥰🥰🥰😋😋😋😋😋
@soulinspiration1
December 27, 2023 at 3:24 pm
Jeff says save the cans to add more water later and then Sunny immediately throws away the cans. Too funny!
@neirishsmiles8005
December 27, 2023 at 3:24 pm
🎉 recipe and a sit down at the table 😊❤
@christinalemke6780
December 27, 2023 at 3:24 pm
I can’t stand any of these people ugh
@debramehan8644
December 27, 2023 at 3:24 pm
Grandma always said crush those tomatoes by hand! No metal should ever touch your sauce. Thats why we use a wooden spoon. She also said hands are the best tool in the kitchen😊❤
@nattywho
December 27, 2023 at 3:24 pm
This will be getting made in the near future…looks really yummy!!
@LVVMCMLV
December 27, 2023 at 3:24 pm
Always fry the tomato paste and add a whole carrot to sweeten if needed
@travelswithsi8932
December 27, 2023 at 3:24 pm
I haven't watched the kitchen for a couple of years….when did it lose its humour???? I used to love the chemistry and fun.
@Heyokagirlspeaks
December 27, 2023 at 3:24 pm
Sorry. You lost me. The raw meatballs go in the raw sauce along with raw sausage and it simmers for hours on the stove. True Italian way.
@davidyellowhorse7491
December 27, 2023 at 3:24 pm
I can see why this show was canceled, everything (meaning 90%) they cook is is Italian or a twist of Italian.. great show don't get me wrong but I hope the next version of "The Kitchen" is more diverse
@debbiebagwill4288
December 27, 2023 at 3:24 pm
Yummy
@garethtompkins7232
December 27, 2023 at 3:24 pm
I thought that dude was Jimmy Kimmel
@samiotis111
December 27, 2023 at 3:24 pm
You guys talk tomatch as if you are talking to children adults know what your doing you don't have to narrate a video.
@tammiemiller8272
December 27, 2023 at 3:24 pm
Thanks for sharing your recipe love &best dishes 💯💜💯
@autumnnoel405
December 27, 2023 at 3:24 pm
yall be acting so passive-aggressive lmaoo
@michaelstevens6002
December 27, 2023 at 3:24 pm
Awesome! Thank you!
@Bob-cj6zm
December 27, 2023 at 3:24 pm
I love that he rinsed the tomato cans and poured it in the sauce! That brought back memories❤️
@quailbanks4483
December 27, 2023 at 3:24 pm
That food looks amazing
@thehypnoticdog6682
December 27, 2023 at 3:24 pm
Yum rip off a piece of Italian bread for dipping