Food
Jeff Mauro’s Kitchen Sink Frittata Croissant Sandwich | The Kitchen | Food Network
Jeff transforms his dad’s meaty, cheesy breakfast classic into an extra hearty morning sandwich!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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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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Gus’s Kitchen Sink Frittata Croissant Sandwich AKA Croissata
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 55 min
Active: 40 min
Yield: 4 servings
Ingredients
8 slices bacon, chopped
8 ounces bulk Italian sausage, chopped or crumbled
12 large eggs
3 tablespoons half-and-half
1 cup cubed Asiago cheese (1/2-inch)
1 cup cubed provolone (1/2-inch)
Kosher salt and freshly cracked black pepper
4 fresh croissants, halved and lightly toasted
Giardiniera Chive Cream Cheese, recipe follows
1 Roma tomato, thinly sliced
Giardiniera Chive Cream Cheese:
1/4 cup regular or hot giardiniera
1 cup cream cheese, at room temperature
1 tablespoon minced fresh chives
1 teaspoon honey
Kosher salt and freshly ground black pepper
Directions
Adjust an oven rack to the middle position and set the oven to broil on high.
In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Set aside. Add the sausage to the skillet and cook, breaking it up, until well browned, about 6 minutes. Add the sausage to the bacon, leaving behind the pork fat in the skillet.
In a bowl, whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat and cook over medium heat, stirring with a rubber spatula, scraping and tilting the skillet to slide the egg mixture around the skillet, until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Add the cooked meats and cheeses and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
Place the skillet in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Let the frittata rest for about 5 minutes before slicing. Slide the frittata on a cutting board and cut into wedges roughly the size of each croissant.
Schmear the cut side of each croissant half with Giardiniera Chive Cream Cheese. Lay a couple of tomato slices right on there. Place a big wedge of frittata on each croissant. Close up and eat!
Giardiniera Chive Cream Cheese:
Yield: 1 cup
Using a fork or small mesh sieve, drain the giardiniera from the jar and let most of its oil drip back into the jar. Place the drained giardiniera into a bowl with the softened cream cheese, chives and honey. Season with salt and pepper. Whisk vigorously until light and smooth. Season to taste.
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Jeff Mauro’s Kitchen Sink Frittata Croissant Sandwich | The Kitchen | 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!
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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
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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.
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Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
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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!
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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.
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Paulette Tejada’s Championship Journey 🏆🌴 Chopped: Castaways | Food Network
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Food
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
Antonia uses the shells from her seafood to create a rich and flavorful broth for this decadent dinner!
Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3yXSzQA
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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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#AntoniaLofaso #GuysRanchKitchen #FoodNetwork #SeafoodFraDiavalo #CharredGarlicBread
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
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Food
How to Make Chocolate Chip Cookies 2 Ways: Soft & Chewy vs. Thin & Crispy 🍪 Pro Baker’s Secrets!
Soft & chewy… or thin & crispy? You don’t have to choose sides. You just have to know how to bake BOTH.
Meet @chefdaniellesepsy, founder of The Hungry Gnome and the baker behind some seriously iconic treats. (They call her “The Scone Queen” for a reason. 👑) In this brand-new baking series, Danielle is bringing her most-requested recipes straight from her home kitchen and breaking down her professional baking secrets into easy, doable steps you can master at home.
First up? Chocolate chip cookies TWO ways ✌️ Whether you like your cookie gooey in the middle or shatteringly crisp around the edges, Danielle has the perfect batch for you. And she has a few secret ingredients up her sleeve (and a field trip to her bakery).
Watch now and get ready for your Best. Bake. Ever.
Get the recipes:
▶ Thin & Crispy Chocolate Chip Cookies: https://foodtv.com/4qGC2uE
▶ Soft & Chewy Chocolate Chip Cookies: https://foodtv.com/4qCaW7Q
Which team are you?👇
💥 Team Thin & Crispy
🍪 Team Soft & Chewy
0:00 – Intro
1:07 – How to Make Thin & Crispy Chocolate Chip Cookies
5:45 – Bake the Thin & Crispy Cookies Cookies
6:33 – How Danielle’s Bakery Makes Chocolate Chip Cookies
7:17 – How to Make Soft & Chewy Chocolate Chip Cookies
11:52 – Bake the Soft & Chewy Cookies
12:50 – Eat
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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
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#BestBakeEver #DanielleSepsy #FoodNetwork #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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@vu4uboo582
December 31, 2023 at 10:20 am
I can totally make a Vegan copy of this. I just found a good egg replacer made out of Mung Bean. Its delicious. And you can always get Vegan bacon, cheese, and sauceage. Also, If you can find it, put it on a gluten free croissant.
@coolestson7547
December 31, 2023 at 10:20 am
Looks just fine for breakfast alright. Thanks.
@hestergreen2031
December 31, 2023 at 10:20 am
Man, this is so good. Couldn’t be any better
@cabreracummins2098
December 31, 2023 at 10:20 am
https://youtu.be/E3MmpvHl7MM
@TheNancypoo
December 31, 2023 at 10:20 am
OMG that looked delish!!!!
@jennyrebecca7243
December 31, 2023 at 10:20 am
Listen us chubby folks need to stop pretending to be surprised by things like a dozen eggs and extra cheese 😂😂😂😂😂😂😂 we did NOT get here by eating raw vegan salads everyday!!!! It’s sort of annoying when everyone gasps and acts so weird over indulgent food when they all eat it
@crystalsnowlion2253
December 31, 2023 at 10:20 am
Jalapeno?
@crystalsnowlion2253
December 31, 2023 at 10:20 am
Wait how many cheeses did he put in how does that taste together? A better flavour or just confusing…?🤔 Dunno
@janzebuski3559
December 31, 2023 at 10:20 am
I love Jeff and the recipes that he comes up with!! He just seems like a genuine guy and he cracks me up with the off the cuff banter toward GZ!!! 😃👍
@chilidog1
December 31, 2023 at 10:20 am
Oh my.
@preciousowusu7743
December 31, 2023 at 10:20 am
I'm definitely gonna try it and gonna add some avocados and spinach.
@DansoyCook
December 31, 2023 at 10:20 am
yummy
@marthacorona7109
December 31, 2023 at 10:20 am
😍OMGOODNESS!!😋
@jameswilliams9738
December 31, 2023 at 10:20 am
Where is sunny? Love the iron chef though.
@compunurse
December 31, 2023 at 10:20 am
And served with a side of Lipitor
@jenniferwatts3777
December 31, 2023 at 10:20 am
In loving memory of Brooke and Lynn RIP my 2 best friends
@pianoman263
December 31, 2023 at 10:20 am
This would be an amazing SNL skit
@sneekypanda
December 31, 2023 at 10:20 am
Pro tip: “it makes it more breakfasty if you use breakfast sausage”
@chefgirl1996
December 31, 2023 at 10:20 am
Is Sunny still outside cooking with her coat on??? 🙄
@stevehhall3385
December 31, 2023 at 10:20 am
So… Its frittata without onions or potatoes.
So it actually not a Frittata whatsoever. Not even close.
@torontofoodjunky7431
December 31, 2023 at 10:20 am
this look immaculate…perfect for breakfast and a late night snack