Food
Bobby Flay’s Red Chile Buttermilk Chicken | Bobby Flay’s Barbecue Addiction | Food Network
Four types of red chiles heat up the creamy buttermilk marinade for Bobby’s chicken, and a mango honey glaze adds a touch of sweetness!
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Bobby Flay’s Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
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!
Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 6 hr 30 min
Prep: 25 min
Inactive: 5 hr 30 min
Cook: 35 min
Yield: 4 servings
Ingredients
Mango Honey Glaze:
2 tablespoons canola oil
4 cloves garlic, chopped
1 small Spanish onion, chopped
3 ripe mangoes, peeled, pitted and chopped
1/2 cup dry white wine
1/4 cup orange juice
1/4 cup pineapple juice
3 to 4 tablespoons clover honey
1/4 to 1/2 teaspoon chile de arbol powder (depending on how spicy you like it)
Kosher salt and freshly ground black pepper
Red Chile Buttermilk Chicken:
4 cups buttermilk
2 tablespoons ancho chile powder
1 tablespoon cascabel chile powder
1 tablespoon New Mexican chile powder
1/2 teaspoon chile de arbol powder or cayenne pepper
1 teaspoon ground coriander
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
4 bone-in chicken breasts, skin on (about 8 ounces each)
4 chicken thighs, skin on
4 chicken drumsticks, skin on
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Directions
For the mango honey glaze: Heat the oil in a large high-sided saute pan over medium-high heat. Add the garlic and onions cook until soft, about 4 minutes. Add the mangoes and cook until soft and juicy, stirring occasionally. Add the wine, orange and pineapple juices, 3 tablespoons honey and the chile de arbol and cook, stirring occasionally, about 3 minutes.
Transfer to a blender and carefully blend until smooth, about 2 minutes. Strain into a bowl, season with salt and pepper and more honey if needed. The mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.
For the chicken: Whisk together the buttermilk, chile powders, coriander, granulated garlic, onion powder, paprika and cinnamon in a large baking dish. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning a few times.
Remove the chicken from the marinade and pat dry. Place the chicken on a baking rack set over a baking sheet, return to the refrigerator and let sit, uncovered, for at least 1 hour and up to 4 hours.
Remove the chicken from the refrigerator 30 minutes before grilling. Heat the grill for indirect grilling.
Brush the chicken on both sides with the oil and sprinkle with salt and pepper. Place on the grill directly over the heat and cook until golden brown, about 5 minutes. Flip the chicken over and continue grilling until the bottom is golden brown. Move to the cooler side of the grill, close the cover and continue grilling until cooked through, about 15 minutes longer. During the last few minutes, brush with some of the mango honey glaze. Remove to a platter and drizzle with more of the glaze.
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Bobby Flay’s Red Chile Buttermilk Chicken | Bobby Flay’s Barbecue Addiction | Food Network
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Chefs battle it out in the Chopped kitchen in this offal-themed compilation! From rocky mountain oysters and goat brains to beef kidneys, chicken hearts and pork brains, every basket challenges the chefs to turn unusual cuts into winning dishes and avoid the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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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 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.
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The ULTIMATE Offal Challenges 🫀🧠 Chopped | Food Network
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Chef Mika Leon’s version of Congri Cubano (aka Moros y Cristianos) is a one-pot wonder with rice, beans and bacon! It’s as comforting as it is impressive.
Get the recipe 👇
Congri Cubano
Recipe courtesy of Mika Leon
Level: Easy
Total: 1 hr 50 min
Active: 35 min
Yield: 4 to 6 servings
This Cuban classic, also known as Moros y Cristianos, has been a family favorite for generations. It’s essentially black beans and rice cooked together, but it all starts with a sofrito of garlic, onions, peppers and sázon (seasoning). Then we mix in black beans, white rice and bacon for a deep, savory flavor. Some regions of Cuba use red beans, but in my family it’s black beans all the way for congri. It’s hearty, flavorful and pure comfort on a plate!
Ingredients
10 ounces dried black beans
4 bay leaves
4 tablespoons olive oil
6 ounces bacon, chopped into 1/2-inch pieces
1 small yellow onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup long-grain white rice
Directions
In a medium Dutch oven, combine the black beans, 2 of the bay leaves and 6 cups of water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the beans are tender but not fully cooked (they will cook more with the rice), about 1 hour. Strain the beans, reserving 1 1/4 cups of the cooking liquid (black bean broth) for later use. Discard the bay leaves.
In a large, heavy-bottomed pot, heat 2 tablespoons of the oil over medium heat. Add the chopped bacon and cook until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
To the pot with the bacon fat, add the onion, bell pepper, garlic and 2 teaspoons of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the onion powder, garlic powder, oregano and cumin. Cook until fragrant, 2 to 3 minutes.
Add the rice to the pot and stir over medium heat to toast the grains for 30 seconds. Stir the crispy bacon back into the pot, then add the remaining 2 bay leaves, cooked beans and 1 1/4 cups reserved black bean broth. Season with salt to taste, ensuring the liquid is well-seasoned. Bring the mixture to a boil, then reduce the heat to low. Cover tightly and let simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
Once the rice is cooked, remove the pot from the heat. Discard the bay leaves and fluff the rice with a fork. Taste and adjust seasonings and salt if necessary. Drizzle the remaining 2 tablespoons olive oil over the rice and serve.
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Food
Guy Fieri Digs Into UNREAL Cranberry French Toast 🔥🍞 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits At Sara’s Table Chester Creek Cafe in Duluth, Minnesota, a cozy breakfast spot and bookstore serving up creative comfort food, including their Cranberry Wild Rice French Toast.
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 At Sara’s Table Chester Creek Cafe: https://www.astccc.net
Follow them: https://www.facebook.com/p/At-Saras-Table-Chester-Creek-Cafe-61560148799866
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Guy Fieri Digs Into UNREAL Cranberry French Toast 🔥🍞 Diners, Drive-Ins and Dives | Food Network
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Food
Guy Fieri Digs Into Blueberry Muffin French Toast 🍞🫐 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Chaps Coffee Co. in Spokane, Washington, a local spot serving up American comfort food, including their blueberry muffin French toast.
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 Chaps Diner and Bakery Spokane: https://chapsspokane.com
Follow them: https://www.instagram.com/chapsspokane
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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Guy Fieri Digs Into Blueberry Muffin French Toast 🍞🫐 Diners, Drive-Ins and Dives | Food Network
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Ree Drummond has a line-up of the best bits of food, starting with a culinary revelation: Crispy Chicken Skins and an incredible CLT Salad with Simple Ranch Dressing.
#ReeDrummond #ThePioneerWoman #FoodNetwork #CrispyChickenSkins
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/4xJ4jCN
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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!
Crispy Chicken Skins
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 10 min
Yield: 18 pieces
Ingredients
6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
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 Crispy Chicken Skins | The Pioneer Woman | Food Network
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