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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#InaGarten #BarefootContessa #FoodNetwork #FishAndLobsterCakes
Ina Garten’s Fish & Lobster Cakes | Barefoot Contessa | Food Network
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Executive Chef Ginevra Iverson walks you through it step by step.
Watch the full how-to now on Food Network’s channel.
Get the recipe 👇
Ingredients
One 4- to 5-pound first cut (flat cut) brisket, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon paprika
3 tablespoons extra-virgin olive oil
1 1/4 pounds carrots (6 to 7 large), peeled and cut into 1 1/2-inch pieces
4 large onions, thickly sliced
1 tablespoon chopped fresh thyme
4 cloves garlic, chopped
1/4 cup tomato paste
1/2 cup dry red wine
1 quart (4 cups) low-sodium beef broth
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
3 fresh bay leaves
1 cup dried apricots
1 cup pitted prunes
Directions
Position a rack in the lower third of the oven, remove any other racks and preheat the oven to 350 degrees F.
To a small bowl add 2 teaspoons salt, 1/2 teaspoon pepper and paprika. Mix to combine. Season the brisket with spice mixture and rub it into the surface of the meat. Heat a large Dutch oven (preferably oval) or other heavy-bottomed pot over medium heat and add the oil.
When hot, add the brisket, fat side down, and cook until browned on the underside, 2 to 3 minutes. Turn over and brown the other side, about 2 minutes more. Remove to a baking sheet.
Add the carrots and onions to the pot and stir to coat in the oil. Cook, stirring occasionally, until the onions are wilted and lightly browned, 4 to 5 minutes. Stir in the thyme and garlic. Clear a spot in the bottom of the pot and add the tomato paste to it. Cook, stirring in that spot, until the paste darkens a shade or two, about 1 minute, then it stir into the vegetables. Add the red wine, bring to a simmer and cook until almost reduced, 1 to 2 minutes. Add the broth, brown sugar, vinegar and bay leaves and bring to a simmer. Add the brisket back to the pot fat-side up.
Cover and bake until the brisket is just tender, 2 hours 30 minutes to 2 hours 45 minutes.
Stir in the apricots and prunes, cover and continue to bake until the brisket is very tender all over (a paring knife inserted in several places will slip out easily), 20 to 30 minutes more. If you have time, let the brisket cool to room temperature in the sauce and refrigerate overnight.
To serve, remove any fat that has solidified on the surface and remove the brisket to a cutting board. Bring the sauce to a simmer over medium-low heat, then adjust the consistency by reducing it if too thin or adding a little water if too thick.
Meanwhile, thinly sliced the brisket against the grain. Season the slices lightly with salt and add back to the sauce. Simmer to warm it through thoroughly, 5 to 7 minutes. Remove the bay leaves. Serve the brisket on a rimmed platter with the sauce, vegetables and dried fruit.
You can also serve the brisket right away: Remove the brisket to a cutting board and let rest for 15 minutes. Skim any fat that has risen to the surface of the sauce and remove the bay leaves. Bring the sauce to a simmer over medium heat and reduce to your liking. Slice the brisket, season lightly with salt and serve on a platter with the sauce, vegetables and dried fruit.
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Guy Fieri visits Maine Diner in Wells, ME, where this beloved local spot serves up a hearty Seafood Chowder loaded with fresh seafood and classic New England flavor.
Watch #DDD, Fridays at 9|8c!
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 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/MaineDiner
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Did Guy Find Maine’s BEST Seafood Chowder?! 🦞🔥 Diners, Drive-Ins and Dives | Food Network
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Guy Fieri visits Comet Ping Pong in Washington, DC, where a neighborhood favorite puts a creative spin on classic pizza with a Philly Calzone packed with savory, cheesy goodness.
Watch #DDD, Fridays at 9|8c!
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Comet Ping Pong: https://www.cometpingpong.com
Follow them: https://www.instagram.com/cometpingpong
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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Did Guy Find Washington DC’s BEST Calzone? 🔥🍴 Diners, Drive-Ins and Dives | Food Network
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Cozy up with Ina Garten’s best fall recipes! From savory Coq au Vin and Turkey Meatloaf to Pumpkin Mousse and Apple Spice Cake, these comforting dishes are perfect for the season.
#InaGarten #BarefootContessa #FoodNetwork
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:04 – Pear, Apple and Cranberry Crisp
4:10 – Filet Mignon with Mustard and Mushrooms
9:14 – Spinach-Cheddar Soufflé
15:26 – Roasted Butternut Squash Salad
19:15 – Pumpkin Mousse
23:36 – Chicken with Wild Mushrooms
27:32 – Fresh Apple Spice Cake
33:08 – Roasted Potato Leek Soup
39:16 – Turkey Meatloaf
44:05 – Lamb Shanks & Orzo
49:36 – Vanilla Brioche Bread Pudding
54:28 – Coq Au Vin
59:33 – End Screen
Get the Recipes:
Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Filet Mignon with Mustard and Mushrooms – https://foodtv.com/3HEmohg
Spinach-Cheddar Soufflé – https://foodtv.com/3YMxuqJ
Roasted Butternut Squash Salad – https://foodtv.com/3kDoHmD
Pumpkin Mousse – https://foodtv.com/3BScAri
Chicken with Wild Mushrooms – https://foodtv.com/3uPAmSO
Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Roasted Potato Leek Soup – https://foodtv.com/43KG61p
Turkey Meatloaf – https://foodtv.com/3jVv0xX
Lamb Shanks & Orzo – https://foodtv.com/4seEd8z
Vanilla Brioche Bread Pudding – https://foodtv.com/3kGWTeD
Coq Au Vin – https://foodtv.com/2JfvqTi
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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Ina Garten’s MUST-TRY Fall Recipes 🍂 Barefoot Contessa | Food Network
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One fan told us: “Love this recipe so much” 💕
#ThePioneerWoman, Saturdays at 10a|9c
Get the recipe ▶ http://foodtv.com/3nJz1sj
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Fried Calamari Flatbread
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 1 hr
Active: 50 min
Yield: 4 servings
Ingredients
Flatbreads:
4 tablespoons olive oil
4 pieces packaged naan bread
Seafood Sauce:
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon chopped fresh flat leaf parsley
Pinch kosher salt
1 lemon, zested and juiced
Crispy Calamari:
Peanut oil, for frying
1 pound calamari (tentacles and rings), sliced
1/2 cup all-purpose flour
2 tablespoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons milk
2 cups panko breadcrumbs
1 lemon, halved
To Assemble:
1 cup iceberg lettuce, finely shredded
1 cup red and yellow cherry tomatoes, quartered
1/2 English cucumber, sliced thin
Hot sauce, to taste
2 lemons, cut into wedges
1 tablespoon chopped fresh flat leaf parsley
Directions
Special equipment: a deep-fry thermometer
For the flatbread: Preheat the oven to 375 degrees F.
Brush two sheet pans with half the olive oil. Divide the naan between the sheet pans and brush the tops with the remaining olive oil. Toast in the oven until lightly brown and slightly crisp on the bottoms and around the edges, 10 to 12 minutes.
For the seafood sauce: Combine the mayonnaise, capers, parsley, salt, lemon zest and juice in a small bowl until smooth. Set aside.
For the crispy calamari: Heat 1 inch oil in a large pot to 375 degrees F.
Pat the calamari dry and set aside. Mix together the flour, seafood seasoning, salt and pepper in a shallow dish. Add the eggs and milk to a second shallow dish and mix together. Add the panko to a third shallow dish. Begin breading by dredging a few pieces of calamari in the seasoned flour, then dipping them in the egg mixture and then covering them in the panko. Set aside on a plate and repeat with the remaining calamari.
Fry the calamari in two batches, making sure to not overcrowd the pot, until golden and crisp, about 1 1/2 minutes. Remove to a paper towel-lined sheet pan and immediately squeeze a little lemon juice over the top; sprinkle with salt. Repeat with the remaining calamari.
Spread the sauce evenly across the top of each piece of naan, using a spoon to spread it almost to the edges. Sprinkle the lettuce over the sauce, then add the tomatoes and cucumbers. Generously top with the golden fried calamari. Sprinkle with hot sauce if desired, along with a squeeze of lemon and parsley. Serve with lemons wedges on the side.
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
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#ReeDrummond #Calamari #Flatbread #ThePioneerWoman #FoodNetwork
Ree Drummond’s Fried Calamari Flatbread | The Pioneer Woman | Food Network
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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…