Food
Ina Garten’s Fish & Lobster Cakes | Barefoot Contessa | Food Network
Ina uses panko breadcrumbs two ways in her luxurious Fish and Lobster Cakes!
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Ina 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!
Fish & Lobster Cakes
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Active: 1 hr
Yield: makes 14 cakes; serves 6 to 8
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion
1 cup (1/4- to 1/2-inch-diced) celery
1 large Holland red bell pepper, cored, seeded, and 1/4- to 1/2-inch-diced
1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 cups panko (Japanese bread flakes), divided
3 tablespoons minced fresh dill
2 tablespoons good mayonnaise, such as Hellmann’s
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
2 extra-large eggs, lightly beaten
1/2 pound cooked lobster meat, 1/2-inch-diced
Good olive oil
Rémoulade Sauce (recipe follows)
Rémoulade Sauce:
1 1/2 cups good mayonnaise, such as Hellmann’s
6 tablespoons minced cornichons
1 tablespoon whole-grain mustard
3 tablespoons Champagne or white wine vinegar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 200 degrees.
Heat 3 tablespoons of the butter in a large (12-inch) sauté pan over medium-high heat. Add the onion, celery, and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover, and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish in large pieces with a fork.
Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt, and 1 teaspoon black pepper and mix gently.
Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the sauté pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the Rémoulade Sauce.
Rémoulade Sauce:
Yield: 1 1/2 cups sauce
Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate.
Cook’s Note
Ina halved this recipe for taping.
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Ina Garten’s Fish & Lobster Cakes | Barefoot Contessa | Food Network
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James Beard “Best Chef” award winners Stephanie Izard, Jonathon Sawyer and Karen Akunowicz take on Eric’s Wildcard Kitchen game. They must create an elevated school lunch with molasses, street fair faire with freeze dried fruit and chicken dinner with a tinned fish. Who wins the most money? Watch more #WildcardKitchen on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
#EricAdjepong #FoodNetwork
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After midnight, Eric Adjepong invites top chefs to bring $5,000 of their own money and play his culinary card game. Eric deals out the dish, time allotted and mandatory ingredients, but it’s each chef’s secret wildcard that makes or breaks the 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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Wildcard Kitchen: School Lunch, Street Fair Faire & Chicken Dinner | Full Ep. Recap | S2 E3
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Shakshuka is traditionally a breakfast dish that originates in North Africa and the Middle East; it is a delicious mixture of peppers and tomatoes that cook down to make a pan sauce that eggs are poached in. Ree adds in a few things she found in her fridge – including feta cheese and kale – to make it her own!
#ReeDrummond #ThePioneerWoman #FoodNetwork #Shakshuka
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Get the recipe ▶ https://foodtv.com/3DBMI9R
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fridge Raid Shakshuka
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1/3 cup olive oil
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
4 cloves garlic, sliced
Kosher salt
Freshly ground black pepper
3 cups cherry tomatoes
1 tablespoon tomato paste
1 teaspoon red pepper flakes
1/2 cup chicken stock
1 cup torn kale
6 large eggs
1/2 cup crumbled feta cheese
2 tablespoons chopped parsley
Crusty bread, for serving
Directions
Heat the oil in a large skillet over a medium-high heat. Add the onion, all the peppers and the garlic. Season with a pinch of salt and pepper and cook, stirring, until the vegetables slightly char, 2 to 3 minutes. Toss in the tomatoes, tomato paste and red pepper flakes and cook, stirring, until the tomatoes begin to break open, an additional minute. Pour in the chicken stock and kale, stir to combine.
Reduce the heat to medium and cover. Cook, stirring every couple of minutes, until the tomatoes have broken down and the mixture thickens, 9 to 10 minutes.
Crack the eggs into a pitcher or liquid measuring cup. Slowly add the eggs, one at a time, evenly spacing out 5 around the outer edge of the skillet and adding the last to the very center. Season the eggs with a pinch of salt and pepper. Cover and cook until the whites of the eggs are set, and the yolks are runny, 5 to 6 minutes. Remove from the heat and sprinkle over the feta and parsley. Serve with crusty bread.
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Ree Drummond’s Fridge Raid Shakshuka | The Pioneer Woman | Food Network
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Food
Guy Fieri Visits Tiffani Faison’s Legit BBQ Joint in MA | Diners, Drive-Ins and Dives | Food Network
This trip, Guy stops by TOC champ Tiffani Faison’s Southern barbecue spot in Boston where she is serving fired-up fried chicken, Mom’s broccoli and out-of-bounds brisket.
#FoodNetwork #GuyFieri #Boston #Massachusetts
Watch Guy and Tiffani on #TournamentOfChampions, Sundays @ 8|7c!
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Find it at Sweet Cheeks Q: https://www.sweetcheeksq.com
Follow them: https://www.instagram.com/sweetcheeksbbq
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Guy Fieri Visits Tiffani Faison’s Legit BBQ Joint in MA | Diners, Drive-Ins and Dives | Food Network
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Have you ever tried Alabama white barbecue sauce? Lazarus heads to Big Bob Gibson Bar-B-Q in Decatur, AL for a taste of their fifth-generation family barbecue.
Follow Lazarus on Instagram: http://instagram.com/sonofasouthernchef
+ YouTube: https://www.youtube.com/user/LazLynch
Visit Big Bob Gibson Bar-B-Q: http://bigbobgibson.com/
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Watch more from Comfort Nation at https://foodtv.com/2Vxwche
About the Series: Food blogger and chef Lazarus Lynch takes viewers on a global food journey within his diverse hometown of New York City. Starting from his first job at his family’s restaurant, Laz has seen comfort food as the great connector to people of all backgrounds and cultures. With help from a few chefs and restaurants, he shares a taste of beloved comfort dishes from around the world.
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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#LazarusLynch #ComfortNation #FoodNetwork
Alabama White Sauce Barbecue Chicken 🍗 COMFORT NATION | Comfort Nation | Food Network
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Watch as Alex competes against a trio of chefs that specialize in pork based dishes. For a cash prize of $15,000, they’ll need to put their skills to the test and create elevated dishes with pork. Will Alex manage to keep her title as the most feared and accomplished competition cook in America #AlexGuarnaschelli #AlexVsAmerica #FoodNetwork
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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 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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@user-zq2tj5zp1u
January 31, 2024 at 12:04 pm
You are sooo right it's
Absolutely delicious love it ❤👍👍
@amichaels1871
January 31, 2024 at 12:04 pm
Thanks Ina, you always make me feel calm & like everything is easy
& is going to be OK. 💙🌎
@LakePenelope
January 31, 2024 at 12:04 pm
Love watching Ina Garten prepare recipes, but, lately she is talking so….so….very fast! Why? Love it better when she is herself!
@ltgray2780
January 31, 2024 at 12:04 pm
When frying, those aren't panko oob. Looks ground up to me. Just sayin'.
@travisnorthcarolina2509
January 31, 2024 at 12:04 pm
I'm poor
@jaleesatrevelyan1510
January 31, 2024 at 12:04 pm
She is amazing. I don't think she's ever made a bad looking dish.
@josephlenehan4461
January 31, 2024 at 12:04 pm
Jos and Toady 😀 are the
@getstarlinginfo
January 31, 2024 at 12:04 pm
love this Ina! <3
@debrapalmer5270
January 31, 2024 at 12:04 pm
I just made these. Delious!
@stevelogan5475
January 31, 2024 at 12:04 pm
This is a decent recipe, for us Irish in my area this is very good with preserved salt cod( not lye soaked lutefisk which is an acquired taste)
@SteveChapman1204
January 31, 2024 at 12:04 pm
In Baltimore, we call them "Coddies" sans lobster. These look great.
@peggiegreen4420
January 31, 2024 at 12:04 pm
Who can afford Lobster to put in with this?! Even if I could afford Lobster, I wouldn't waste it by putting it in a fish cake! Lol! Cod, and other fish are expensive enough, and I can barely afford them!! 😅❤️
@whatweather
January 31, 2024 at 12:04 pm
Yuckie. Why would you mix a mere quarter pound of an ingredient like lobster with any other seafood, much less a cheap filet like cod? There’s so much other caca in there anyway, the lobster is a waste. Sorry, but idk what Ina has been doing recently.
@diveanddine
January 31, 2024 at 12:04 pm
Yum!
@dd1969
January 31, 2024 at 12:04 pm
I will have to do this without lobster!
@pakistanifoodslover
January 31, 2024 at 12:04 pm
Wow
@tingtuygameplay
January 31, 2024 at 12:04 pm
Looks so good, another awesome recipe video from you.
Thank you so much for sharing this. Stay amazing and connected, See you around.👍💕😊
@carolbenson6524
January 31, 2024 at 12:04 pm
Looks soooooo good! I could eat 4 right now!
@jennglow4647
January 31, 2024 at 12:04 pm
😋
@neriashleycabajar1985
January 31, 2024 at 12:04 pm
These are really good! Except my sister-in-law doesn't eat lobster!
@cut--
January 31, 2024 at 12:04 pm
Maine approves !
@JusticeAndrew
January 31, 2024 at 12:04 pm
Omg this looks delicious!
@delirious15
January 31, 2024 at 12:04 pm
why did she use the french word for pickle? I'm a quebecer and i don't even use "cornichon" when talking in french about pickles…
@CatherineC.2123
January 31, 2024 at 12:04 pm
I cannot believe she didn't remove the "vein."
@tobehonest7541
January 31, 2024 at 12:04 pm
i use BAD mayonnaise !
🙃😂
@rod426
January 31, 2024 at 12:04 pm
Yummy!
@tobehonest7541
January 31, 2024 at 12:04 pm
Big Boy Jeffery LOVES Ina's fish and cake !
@Benyikoko
January 31, 2024 at 12:04 pm
Yummy
@AndyGarcia08
January 31, 2024 at 12:04 pm
I’ve always wondered why they can’t show name brands even though it’s food network. I know about having to get permission from the brand to use the name and the consequences if they don’t have permission, but I’ve always wondered why even in food network, although it’s a FOOD channel, it’s not allowed.
@shanamedley6977
January 31, 2024 at 12:04 pm
Y'all are so late my whole family knows about cooking this. 🤣🤣🤣🤣🤣
@paulkelley7445
January 31, 2024 at 12:04 pm
Sc
@AutoYoung
January 31, 2024 at 12:04 pm
I've always wondered what's the difference between "cakes" and croquettes if there is any…