Food
How to Make Jet Tila’s Kanto-Style Sukiyaki | Ready Jet Cook | Food Network
The reveal of this Kanto-style sukiyaki 🤩🤩 Jet Tila is diving into this popular Japanese hot pot with thin sliced beef!! New episodes of #ReadyJetCook dropping each Thursday!
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On #ReadyJetCook, Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
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Kanto-Style Sukiyaki
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings
Ingredients
Warishita:
1/2 cup mirin
1/2 cup good quality Japanese dark soy sauce
1/4 cup sugar
1 teaspoon MSG, optional
Sukiyaki:
8 ounces shirataki noodles
4 to 6 fresh shiitake mushrooms or 1/4 bunch of enoki mushrooms
1 large carrot, peeled
2 tablespoons neutral oil, such as canola oil, grapeseed oil or peanut oil, or a 1-inch cube of beef fat
1 pound paper thin slices super marbled beef, preferably ribeye
1 Japanese green onion or 3 scallions, sliced on a 1/2-inch bias
1/2 white onion, cut into 1/4-inch-thick slices
9 to 10 ounces firm tofu, cut into 1/4-inch-thick slices
1/2 cup Napa cabbage, cut into 3-inch lengths
1 to 2 cups water
2 to 3 large, pasteurized eggs
Directions
Special equipment: a mini star-shaped vegetable cutter (optional); a sukiyaki pot, such as the cast-iron lidded type called Iwachi (cast iron) sukiyaki nabe (pot), a donabe or any soup pot.
For the warishita: Whisk together the mirin, dark soy sauce, sugar and MSG if using in a small bowl until the sugar is dissolved. Set aside.
For the sukiyaki: Cook the shirataki noodles in a small pot of boiling water over medium-high heat until blanched, 1 minute. Drain, rinse and set aside.
To cut mushroom stars, hold each shiitake mushroom with the cap-side up and use a paring knife to make a beveled cut straight down the middle. Remove the portion you’ve cut out, so it reveals the white flesh. Repeat on the diagonal twice so that you create a star shape with 4 or 6 points. Set aside.
To make carrot stars: Cut the carrot into twelve 1/4-inch-thick rounds. Use a mini star-shaped vegetable cutter on each carrot disc to create a star shape if desired, reserving the carrot scraps for another use.
Place a sukiyaki pot over medium-high heat; I like using the cast-iron lidded type called Iwachi (cast iron) sukiyaki nabe (pot). You can also use a donabe or any soup pot. Something about 4 quarts in size will be perfect.
Drizzle enough oil to coat the bottom or if using a piece of beef fat, just drag it along the bottom of the pot until it melts and covers the surface.
Lay the beef flat into the bottom of the pot and quickly sear both sides, leaving the centers rare, 30 seconds to 1 minute per side. Pour the warishita into the pot and stir with a wooden spoon or silicone spatula to deglaze the brown bits on the bottom of the pot and coat the beef. Once the beef is coated, drag and gather the beef to one corner of the pot. Start to arrange each vegetable (the Napa cabbage then the mushrooms, onion, green scallion and carrots), tofu and noodle component into its own little area, like arranging a charcuterie board.
Now add the water just until it is visible under the vegetables, beef and tofu, DO NOT cover and boil. Stir and gently, cover and simmer until the Napa cabbage and mushrooms are cooked through since they take the longest, 3 to 5 minutes. All the ingredients will create a rich broth.
Traditionally, you would crack an egg into an individual small serving bowl, scramble and use the egg as a dip for each bite of sukiyaki. Alternatively, you can crack the eggs into the sukiyaki as it simmers to gently poach them after adding the water.
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How to Make Jet Tila’s Kanto-Style Sukiyaki | Ready Jet Cook | Food Network
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Chef Mike Johnson and Chef Daniel Angerer battle it out for the chance to face Bobby Flay in the kitchen. With chefs Katie Lee and Daphne Oz judging the first round, both competitors must make hake the star of the plate. Mike serves up seared hake with saffron butter and a fennel orange salad, while Daniel answers with pan roasted hake alongside sautéed vegetables in a rich clam and lobster broth. 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.
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Beat Bobby Flay: The Rematch Is On! 🔥🥊 Full Episode Recap | S14 E12 | Food Network
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Guy Fieri visits Jax at the Tracks in Truckee, CA, where a cozy café serves up comfort food, including a Crab Cake Benedict with house-made English muffins, fresh avocado and hollandaise sauce.
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!
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Follow them: https://www.facebook.com/people/Jax-At-The-Tracks/61561676429652/
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Guy Devours a Crab Cake Benedict in Truckee 🦀🥚 Diners, Drive-Ins and Dives | Food Network
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Hosted by Terry Crews, 100 home cooks discover that the clock is their greatest enemy as time constraints force them to make split-second decisions in a high-stakes culinary competition for a life-changing grand prize.
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#FoodNetwork #Competition
Host Terry Crews welcomes 100 of America’s elite home cooks to the 100 Cooks arena where they’ll be challenged to run the gauntlet of the most unpredictable pro-chef level cooking competition of all time. The cooks are randomly selected to compete in challenges that range from blind taste tests to full-on 30-minute cooking battles. In a mid-season twist, the winner of each challenge will be given a chance to either take the cash prize associated with the challenge or add it to the ever-growing grand prize, which starts at $100,000! In the end, 99 cooks will be eliminated by judges Alex Guarnaschelli and Nick DiGiovanni, and one talented home cook will prove they are the best of the best and take home the largest cash prize in the history of Food Network — as much as $250,000.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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LIVE: Every Time the Clock Won 100 Cooks ⏳ Food Network
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Michael Symon’s Beef and Chorizo Stuffed Burgers are packed with cheese, smashed until crisp on the grill, then topped with caramelized onions, your favorite condiments and cilantro for the ultimate cookout burger.
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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!
Beef and Chorizo Stuffed Burgers with Caramelized Onions
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 4 servings
Ingredients
2 tablespoons unsalted butter
1 large yellow onion, sliced
Kosher salt
1 1/2 pounds 90/10 ground beef
8 ounces fresh chorizo
1 cup shredded Monterey Jack cheese
Olive oil
2 tablespoons mayonnaise
4 potato burger buns
Condiments of your choice
1/2 cup picked cilantro, to serve
Directions
Set up a grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
For the caramelized onions: Add the butter, onions and a pinch of salt to a medium saute pan. Place the pan on the indirect heat side of the grill and cook, stirring occasionally, until the onions are tender and deeply caramelized, about 1 hour. When ready, remove from the grill and set aside.
In a mixing bowl, combine the beef and chorizo. Divide the mixture evenly between 8 deli container lids. Flatten the meat into each lid to create an even disk. Pop the 8 meat disks out of the lids. Add the cheese to the center of 4 of the meat disks, then top with the remaining 4 meat disks and seal the edges.
Preheat a large cast-iron pan on the direct heat side of the grill. Season both sides of the burgers with salt and drizzle with olive oil. Place the burgers in the pan and immediately smash them with a spatula. Cook the burgers for about 2 minutes per side. Remove the burgers from the grill. Spread the mayonnaise on the burger buns and toast them on the indirect heat side of the grill.
To build: Add some caramelized onions, a burger, condiments of your choice and cilantro to each bun. Serve immediately.
Special equipment: grill, 8 deli container lids, cast-iron pan
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Michael Symon’s Beef & Chorizo Stuffed Burgers 🍔🔥 Symon’s Dinners Cooking Out
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The things we would DO to wake up to this breakfast burrito with pulled chicken and salsa verde 😍
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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!
Tortilla Omelet Burrito with Pulled Chicken and Salsa Verde
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 35 min
Active: 1 hr 10 min
Yield: 4 servings
Ingredients
6 tomatillos, husks removed, halved or quartered
4 whole garlic cloves
3 jalapenos, stems removed, halved lengthwise
1 small red onion, coarsely chopped
Canola oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons honey
1 store-bought rotisserie chicken, skin removed and cut into pieces, meat shredded in large pieces
5 large eggs
Few dashes hot sauce, optional
Four 10-inch flour tortillas
1/2 cup chopped fresh cilantro, plus whole leaves for serving
3/4 cup grated sharp Cheddar
3/4 cup grated Monterey Jack
1/4 cup creme fraiche
Directions
Preheat the oven to 375 degrees F.
On a baking sheet, toss the tomatillos, garlic, jalapenos and onions with 1/4 cup canola oil. Season with salt and pepper. Roast in the oven until everything is nice and soft, 20 to 25 minutes. Reduce the oven heat to 200 degrees.
Transfer the roasted vegetables to the bowl of a food processor and process until smooth. Pulse in the lime juice and honey. Set aside.
Heat 1 tablespoon canola oil in a large skillet. Add the shredded chicken, season with salt and pepper, and cook, stirring a bit, to just warm the chicken, about 2 minutes. Stir in the salsa and cook until warmed through, another 1 to 2 minutes. Cover and keep warm.
Heat 2 tablespoons canola oil in a medium nonstick pan over medium-high heat. When hot, add the chicken skin and cook until golden brown and crispy on both sides, about 20 seconds. With a slotted spoon, remove the chicken skin to a paper-towel-lined plate and season with salt and pepper.
Whisk together the eggs in a large baking dish until light and fluffy. Sprinkle with salt and pepper, and add a few dashes of hot sauce if using.
Heat 2 tablespoons canola oil in a large nonstick pan until it begins to shimmer. Dip a tortilla in the egg mixture and turn to coat; make sure the tortilla is totally submerged and fully covered in egg. Transfer the tortilla to the pan, letting excess egg run off; fry until golden brown on both sides, about 1 1/2 minutes per side. Remove to a plate. Repeat with the remaining tortillas.
Stir the chopped cilantro into the chicken mixture. Spoon some of the chicken and salsa verde across the center of the tortillas, leaving 2-inch borders on either end. Top the chicken with some Cheddar and Monterey Jack and some of the crispy chicken skin. Fold the short sides of the tortilla over the ends of the chicken, then roll up into a burrito and place, seam-side down, on serving plate. Keep the first two burritos warm in the oven while you repeat with the remaining tortillas and filling.
To serve, dollop each burrito with some creme fraiche and garnish with cilantro leaves. Serve hot.
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Bobby Flay’s Tortilla Omelet Burrito | Brunch @ Bobbys | Food Network
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