Food
Scott Contant’s Amatriciana Pasta | Food Network
Scott makes a classic Roman dish made with guanciale, bucatini, tomatoes and fresh pecorino cheese!
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Amatriciana Pasta
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 25 min
Active: 25 min
Yield: 2 servings
Ingredients
2 ounces sliced guanciale, cut into 1-inch squares
3 tablespoons olive oil, plus more for drizzling
4 ounces strained tomatoes, such as Pomi
1 clove garlic, crushed
Kosher salt
8 ounces bucatini pasta
Pinch red pepper flakes
1 small block pecorino
Bring a 2-quart pot of water to a boil
Directions
Place the guanciale in a 1-quart saucepot with 2 tablespoons of the oil and render the fat out on low heat (you don’t want too much heat, or you’ll scorch the guanciale), 15 to 20 minutes. When the fat is rendered out, place the guanciale on paper towels, reserve the fat and put aside.
If your tomato sauce isn’t silky smooth, put it in a blender for about a minute. Add 2 tablespoons of the guanciale fat, the remaining 1 tablespoon oil and the garlic to an 8-inch saute pan. Heat it over medium-high heat to infuse the oil with garlic flavor, about 2 minutes.
Meanwhile, season the pasta water with salt and add the pasta. Cook it for 80 percent of the way (if the directions say boil for 10 minutes, boil for 8 minutes, as you will finish cooking it in the sauce).
Add the tomatoes, 1/4 cup pasta water and red pepper flakes. Remove the garlic and add a pinch of salt. Reduce for 3 to 4 minutes, then add the pasta (once it’s ready) and half of the guanciale. Toss and stir for about 2 minutes (the sauce should reduce a little and the pasta should be al dente). Toss to combine and cook to bring the flavors together, about 1 minute. Turn off the heat and finely grate about 1/4 cup cheese over top.
Place the pasta onto plates. Place the remainder of the crispy guanciale on top as garnish, more cheese if necessary and a drizzle of oil. Serve immediately.
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#ScottConant #FoodNetwork #AmatricianaPasta
Scott Contant’s Amatriciana Pasta | Food Network
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Food
Guy Fieri Tries Thanksgiving Done the Big Easy Way 🔥 Diners, Drive-Ins and Dives | Food Network
Guy Fieri heads to Sammy’s Food Service & Deli in New Orleans, where they serve up seafood mirliton soup alongside a traditional Thanksgiving feast featuring turkey, cranberries and oyster dressing.
Watch #DDD, Fridays at 9|8c!
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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 Sammy’s Food Services & Deli: https://sammysfood.com
Follow them: https://www.instagram.com/sammysfoodservice
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Guy Fieri Tries Thanksgiving Done the Big Easy Way 🔥 Diners, Drive-Ins and Dives | Food Network
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Every step of Mika Leon’s recipe is worth it! Just look at that slice 😍
Mika’s brand-new cookbook, Cuban Soul, is available to order today 🎉
Get the recipe 👇
Arroz Imperial (Imperial Rice)
Recipe courtesy of Mika Leon
Level: Intermediate
Total: 3 hr 15 min
Active: 1 hr 15 min
Yield: 8 servings
Ingredients
Chicken Sofrito:
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup Achiote Oil, recipe follows
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
8 garlic cloves, finely minced
2 teaspoons fine kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Sazón Completa, recipe follows, or store-bought sazón
1/2 cup dry white cooking wine
1 1/4 cups tomato sauce
3/4 cup chicken stock, store-bought or homemade
Rice:
1/4 cup Achiote Oil, recipe follows
4 cups long-grain white rice, rinsed and drained
3 teaspoons fine kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground annatto
1 teaspoon ground turmeric
5 cups reserved chicken cooking liquid
For Assembly:
Nonstick cooking spray
1 cup mayonnaise
4 cups shredded mozzarella cheese
1 pound sweet deli ham, diced
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Ree Drummond makes a classic apple pie with a spiced crust, Granny Smith apples and an oat-pecan crumble topped with caramel sauce for a cozy holiday dessert.
#ReeDrummond #ThePioneerWoman #FoodNetwork #ApplePie #Caramel #Recipe
Get the recipe ▶https://foodtv.com/2TJLiiW
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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!
Caramel Apple Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 25 min (includes chilling time)
Active: 1 hr
Yield: 8 servings
Ingredients
Perfect Spiced Pie Crust:
3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
Pie Filling:
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Crumb Topping:
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping
Directions
Special equipment: a pastry cutter
For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
Preheat the oven to 375 degrees F.
Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it’ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
Remove the pie from the oven and pour 1/2 jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving — or don’t if you can’t wait!
Cook’s Note
This recipe makes 2 crusts, but only 1 is used for the pie. Freeze the other crust until you need it, then thaw for about 20 minutes before using.
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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Ree Drummond’s Caramel Apple Pie 🍏🥧 The Pioneer Woman | Food Network
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Food
Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
Four chefs battle in the Chopped kitchen for another culinary showdown!
🔪: Appetizer round: The chefs tackle black radishes, smoked beef tongue, garbanzo beans and Italian anchovies.
🔪🔪: Entrée round: The competition heats up when they must combine halibut, aquavit, Chinese spinach and Mexican chorizo.
🔪🔪🔪: Dessert round: The competition ends on a sweet note with ingredients like banana chips, sugar cane, almond butter and umeboshi.
Stream more #Chopped on HBO Max: https://foodtv.com/StreamOnHBOMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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
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Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
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Food
Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E2 | Food Network
Chef Fabio Viviani and Chef Jared Forman go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on Manchego while Food Network’s Sunny Anderson and Chef Andrew Zimmern judge the first round. Fabio dishes up Manchego frico with sea bass tartare and fried quail eggs, while Jared fires back with a Manchego snowstorm over fried cauliflower. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E12 | Food Network
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@converdb
January 1, 2024 at 10:07 am
wonderful product the guanciale.
In my opinion, what makes this product special is the fat it renders when cooked slow. That means in the recipes where you put guanciale, there's no need to add olive oil, it's one or the other, so the whole recipe benefits from guanciale flavors.
In fact if you think of guanciale as your only fat for a recipe, you can reimagine a lot of recipes. I'm cooking "guanciale's paella" for instance, which people likes a lot, with no olive oil added, just the fat released from this product.
@atabac
January 1, 2024 at 10:07 am
You can neutralize acidity by adding fat, since you are using gianciale dont throw the fat. Fat is healthier than adding sugar.
@aliciaburchell3012
January 1, 2024 at 10:07 am
Scott…watching you make this made me think of naughty things lol! That looks amazing! I hope I can find an appropriate sauce here in KY :O
@BenCarverGraphics
January 1, 2024 at 10:07 am
the pop of some raw red onion would help
@cianaleemartin1031
January 1, 2024 at 10:07 am
I love my pasta
@Misty7612
January 1, 2024 at 10:07 am
I loved this recipe! Hope they sell Guanciale in Mexico so I can make it 🙂
@laylahla5345
January 1, 2024 at 10:07 am
I just can't bring myself to eat a pig's face ! yuck
@tammyhudson4589
January 1, 2024 at 10:07 am
He is talking too much, should be cooking.
@TeresaHernandez-bh1es
January 1, 2024 at 10:07 am
Bravo ❤ incredibly tasty recipe 🌹
@elostazaelostaza3673
January 1, 2024 at 10:07 am
Very very good
@vanessaotero3622
January 1, 2024 at 10:07 am
No herbs? Would it still be considered Amiciana pasta if I add basil or Italian parsley?
@Ace-jg3wo
January 1, 2024 at 10:07 am
GUANCHALE
@peteaiello1784
January 1, 2024 at 10:07 am
Mutti ❤
@consciousgodsson..._
January 1, 2024 at 10:07 am
👌👌👌🍖🍖🍖🍖🍖🍖
@gemssanga4059
January 1, 2024 at 10:07 am
Pasta Ametricana from Eat, Pray, Love. Where Liz Gilbert in Italy was enjoying the pasta 🍝
@johnmirbach2338
January 1, 2024 at 10:07 am
😎✌👌🖖👍🤓
@cferg9835
January 1, 2024 at 10:07 am
I’m surprised Scott would cook in such a weird kitchen first of all, seems beneath his required quality levels. Alex G is the best Italian food instructor on FN, and Jet Tila for Asian foods. Scott is all over the place.
@ams6850
January 1, 2024 at 10:07 am
If it was a drinking game for when he says Guanciale!!!
@jill552
January 1, 2024 at 10:07 am
His name is spelled wrong in the video title.
@rafegoldman6175
January 1, 2024 at 10:07 am
Looks amazing
@angelbulldog4934
January 1, 2024 at 10:07 am
When your own network can't spell your last name
@mladyisthename
January 1, 2024 at 10:07 am
People in these comments be saltier than that guanciale
@JoseOrlandoTejada
January 1, 2024 at 10:07 am
I can't wait until one of the Italian "chefs" comes and says how insulting this is, how it is against what an authentic Italian dish means…
@clementediaz3502
January 1, 2024 at 10:07 am
So to render all that fat from the pork, you add spoonfuls of fat to the pot? 🤔
And question #2, how many times do you need to say “guanciale” to be able to prepare this dish?
@gullreefclub
January 1, 2024 at 10:07 am
Food network needs to reconsider the amount of time allocated to such a relatively simple recipe. Scott spent far to long gushing over Guanciale. Additionally to place a pan/pot especially a small one half on half off a burner is going to cause the pan/pot to have hot spots which will cause scorching and burning of whatever you are cooking in it. Either use the correct burner size or use a diffuser. Lastly much of traditional Italian cooking is about cooking with what you have on hand and while Guanciale has a delicious flavor and I really like Bucatini pasta both items are not easily or reasonably priced in many parts of the United States. In short Scott needs to be far less of an ingredient snob and more about the general recipe and cooking technique and that also applies to the tomatoes as well. It is fine to say what is the top shelf or preferred ingredients but easily sourced and affordable substitution must be given and not treated by the chef as inferior or unacceptable ingredients.
@Rem694u2
January 1, 2024 at 10:07 am
Scott Contant is a lobbyist for Big Guanciale.