Connect with us

Food

Ina Garten’s Fish & Lobster Cakes | Barefoot Contessa | Food Network

Published

on



Ina uses panko breadcrumbs two ways in her luxurious Fish and Lobster Cakes!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
Get the recipe ▶ https://foodtv.com/3KtoZag
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#InaGarten #BarefootContessa #FoodNetwork #FishAndLobsterCakes ​

Ina Garten’s Fish & Lobster Cakes ​| Barefoot Contessa | Food Network


source

Continue Reading
32 Comments

32 Comments

  1. @user-zq2tj5zp1u

    January 31, 2024 at 12:04 pm

    You are sooo right it's
    Absolutely delicious love it ❤👍👍

  2. @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. 💙🌎

  3. @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!

  4. @ltgray2780

    January 31, 2024 at 12:04 pm

    When frying, those aren't panko oob. Looks ground up to me. Just sayin'.

  5. @travisnorthcarolina2509

    January 31, 2024 at 12:04 pm

    I'm poor

  6. @jaleesatrevelyan1510

    January 31, 2024 at 12:04 pm

    She is amazing. I don't think she's ever made a bad looking dish.

  7. @josephlenehan4461

    January 31, 2024 at 12:04 pm

    Jos and Toady 😀 are the

  8. @getstarlinginfo

    January 31, 2024 at 12:04 pm

    love this Ina! <3

  9. @debrapalmer5270

    January 31, 2024 at 12:04 pm

    I just made these. Delious!

  10. @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)

  11. @SteveChapman1204

    January 31, 2024 at 12:04 pm

    In Baltimore, we call them "Coddies" sans lobster. These look great.

  12. @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!! 😅❤️

  13. @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.

  14. @diveanddine

    January 31, 2024 at 12:04 pm

    Yum!

  15. @dd1969

    January 31, 2024 at 12:04 pm

    I will have to do this without lobster!

  16. @pakistanifoodslover

    January 31, 2024 at 12:04 pm

    Wow

  17. @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.👍💕😊

  18. @carolbenson6524

    January 31, 2024 at 12:04 pm

    Looks soooooo good! I could eat 4 right now!

  19. @jennglow4647

    January 31, 2024 at 12:04 pm

    😋

  20. @neriashleycabajar1985

    January 31, 2024 at 12:04 pm

    These are really good! Except my sister-in-law doesn't eat lobster!

  21. @cut--

    January 31, 2024 at 12:04 pm

    Maine approves !

  22. @JusticeAndrew

    January 31, 2024 at 12:04 pm

    Omg this looks delicious!

  23. @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…

  24. @CatherineC.2123

    January 31, 2024 at 12:04 pm

    I cannot believe she didn't remove the "vein."

  25. @tobehonest7541

    January 31, 2024 at 12:04 pm

    i use BAD mayonnaise !

    🙃😂

  26. @rod426

    January 31, 2024 at 12:04 pm

    Yummy!

  27. @tobehonest7541

    January 31, 2024 at 12:04 pm

    Big Boy Jeffery LOVES Ina's fish and cake !

  28. @Benyikoko

    January 31, 2024 at 12:04 pm

    Yummy

  29. @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.

  30. @shanamedley6977

    January 31, 2024 at 12:04 pm

    Y'all are so late my whole family knows about cooking this. 🤣🤣🤣🤣🤣

  31. @paulkelley7445

    January 31, 2024 at 12:04 pm

    Sc

  32. @AutoYoung

    January 31, 2024 at 12:04 pm

    I've always wondered what's the difference between "cakes" and croquettes if there is any…

Leave a Reply

Your email address will not be published. Required fields are marked *

Food

Chopped After Hours: Burn for Worse | Chopped | Food Network

Published

on



Chris, Marc and Alex each give rack of lamb their unique twist.

Subscribe ► 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!

Watch more from Chopped at https://foodtv.com/2JlMCHr

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork

#Chopped #FoodNetwork #Alex #Chris #Marc

Chopped After Hours: Burn for Worse | Chopped | Food Network


source

Continue Reading

Food

Antonia’s Pasta Alle Melenzana (Eggplant Pasta) with Ina Garten | Barefoot Contessa | Food Network

Published

on



Antonia shares her family recipe for divine eggplant pasta, a truly classic Italian comfort food.
#AntoniaBellanca #InaGarten #BarefootContessa #FoodNetwork #EggplantPasta
Subscribe to Max to stream more #BarefootContessa! #StreamOnMax
Get the recipe ▶ https://foodtv.com/3UwY84z
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Antonia’s Pasta Alle Melenzana (Eggplant Pasta)
RECIPE COURTESY OF ANTONIA BELLANCA
Level: Intermediate
Total: 57 min
Prep: 30 min
Cook: 27 min
Yield: 4 to 6 servings

Ingredients

Olive oil
2 tablespoons butter
1 large Vidalia onion, chopped
3 large eggplants, chopped (5 cups)
3 whole garlic cloves, peeled
Leaves from 10 to12 sprigs of fresh basil
Kosher salt
10 to 15 plum tomatoes
Freshly ground black pepper
Pinch of sugar
1 1/2 pounds dry fettuccine
1/2 pound packaged mozzarella, cut into 1/2-inch cubes
1.1 pounds fresh mozzarella, cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan cheese

Directions

Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.

In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.

When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.

In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettuccine according to directions on the package. Drain well.

To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
2011, Antonia Bellanca, All Rights Reserved

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
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Antonia’s Pasta Alle Melenzana (Eggplant Pasta) with Ina Garten | Barefoot Contessa | Food Network


source

Continue Reading

Food

Guy Fieri Eats Irish Guinness Stew in Atlantic Beach | Diners, Drive-Ins and Dives | Food Network

Published

on



In Atlantic Beach, FL, Guy visits a pub whose signature dish is quintessentially Irish: Guinness Beef Stew. Guy gives this phenomenal stew a raving review, saying it is rich with flavor, full of depth, and the beef is “melt in your mouth” tender!
#FoodNetwork #GuyFieri #Culhaines #AtlanticBeach #Florida
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Culhaine’s: https://www.culhanesirishpub.com
Follow them: https://www.instagram.com/culhanesirishpub

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

Find us on social:

▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Guy Fieri Eats Irish Guinness Stew in Atlantic Beach | Diners, Drive-Ins and Dives | Food Network


source

Continue Reading

Food

Michael Symon’s Eggs in Heaven | Symon Dinner’s Cooking Out | Food Network

Published

on



Michael cooks poached eggs in a creamy, cheesy sauce with ham, onions and red bell peppers!
Subscribe to #discoveryplus to stream more #SymonDinners: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3COUsjs
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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!

Eggs in Heaven
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 4 servings

Ingredients

3 tablespoons unsalted butter
1 small yellow onion, small diced
Kosher salt and freshly ground black pepper
1 red bell pepper, seeded and small diced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup shredded Cheddar
1/2 cup cream cheese
1 cup diced ham
1/2 teaspoon freshly grated nutmeg
8 large eggs
1/2 teaspoon chili flakes

Directions

Set up your 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. Allow the temperature to reach 350 degrees F.

Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.

Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#MichaelSymon #SymonDinners #FoodNetwork #EggsInHeaven

Michael Symon’s Eggs in Heaven ​| Symon Dinner’s Cooking Out | Food Network


source

Continue Reading

Food

Mac and Cheese | Chopped After Hours | Food Network

Published

on



Alex, Aarón and Maneet make appetizers with boxed mac and cheese and fish.

Subscribe ► http://foodtv.com/YouTube

No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.

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!

Watch more from Food Network at https://foodtv.com/39EXAST

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork

#ChoppedAfterHours #FoodNetwork #AlexGuarnaschelli #AarónSanchez #ManeetChauhan

Mac and Cheese | Chopped After Hours | Food Network


source

Continue Reading

Trending

On this website we use first or third-party tools that store small files (cookie) on your device. Cookies are normally used to allow the site to run properly (technical cookies), to generate navigation usage reports (statistics cookies) and to suitable advertise our services/products (profiling cookies). We can directly use technical cookies, but you have the right to choose whether or not to enable statistical and profiling cookies. Enabling these cookies, you help us to offer you a better experience.