Food
Jeff Mauro’s Cocoa Chile Rubbed Salmon with Roasted Rainbow Carrots | The Kitchen | Food Network
As Jeff says, “You can’t hurry love, or this dish!” Enjoy Jeff’s savory Cocoa Chile Rubbed Salmon for a perfect date night at home.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Cocoa Chile Rubbed Salmon with Roasted Rainbow Carrots and Crispy Quinoa
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 1 hr 55 min
Active: 50 min
Yield: 4 servings
Ingredients
Cocoa Chile Rubbed Salmon:
Kosher salt and freshly ground black pepper
4 skinless salmon fillets
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
2 tablespoons dark brown sugar
2 teaspoons chipotle powder
2 teaspoons cocoa powder
2 teaspoons ground coriander
Roasted Rainbow Carrots with Crispy Quinoa:
Nonstick cooking spray, for the baking sheet
2 large bunches rainbow carrots, peeled and larger carrots halved lengthwise
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 cup honey
2 oranges, zested and juiced
1 cup cooked and cooled quinoa
Yogurt Tahini Sauce:
1 cup plain Greek yogurt
2 tablespoons fresh lime juice
2 tablespoons tahini, stirred
2 tablespoons roughly chopped fresh dill
Kosher salt and freshly ground black pepper
Directions
For the cocoa chile rubbed salmon: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Salt the salmon, then allow to sit for 15 to 20 minutes at room temperature to help keep the albumin in.
Combine the butter with the garlic in a measuring cup or small bowl. In a separate bowl, add the dark brown sugar, chipotle powder, cocoa powder, coriander and a pinch each of salt and pepper. Stir to combine.
Brush half the garlic-butter mixture onto each fillet. Evenly sprinkle the prepared rub all over the flesh side of the salmon. Drizzle with the remaining garlic butter.
Place the salmon on the lined baking sheet and cook for 20 to 22 minutes. (Keep the oven on.)
For the roasted rainbow carrots with crispy quinoa: Line a baking sheet with foil and grease with the cooking spray.
Place the carrots on the prepared baking sheet, then drizzle with olive oil and sprinkle with a pinch each of salt and pepper. Roast until the carrots are fork tender, 20 to 22 minutes.
Meanwhile, in a small saucepan set over medium-low heat, add the butter and cook until browned and the butter emits a warm, nutty aroma, about 8 minutes. Raise the heat to medium and add the honey, orange juice and zest. Reduce the glaze until it starts to thicken, 5 to 7 minutes.
Remove the carrots from the oven, then add half the glaze and gently toss. Push the carrots to one side of the baking sheet. Add the quinoa to the other side and toss with a touch of olive oil. Spread the quinoa so that it’s in an even layer. Return the baking sheet to the oven and cook until the quinoa becomes a crisp, golden brown, another 20 to 22 minutes.
For the yogurt tahini sauce: Add the yogurt, lime juice, tahini and 1 tablespoon dill (set aside the last tablespoon for garnish) to a medium bowl. Whisk to combine. If the tahini thickens the sauce more than desired, thin with a teaspoon of water. The sauce should be thick but spreadable. Season with a couple pinches of salt and pepper.
To serve, spread the yogurt sauce on the bottom of a platter. Top with the roasted carrots and garnish with the crispy quinoa and dill. Drizzle the remaining glaze over the dish. Serve with the roasted salmon.
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Jeff Mauro’s Cocoa Chile Rubbed Salmon with Roasted Rainbow Carrots | The Kitchen | Food Network
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Ree describes her sunshine pasta salad as “glorious, and beautiful and oh so flavorful!”
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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!
Sunshine Pasta Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 20 min
Yield: 8 servings
Ingredients
Sunshine Dressing:
1 cup mayonnaise
1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Salad:
1 pound penne pasta
Kosher salt
4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing
Directions
For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.
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Sunshine Pasta Salad | The Pioneer Woman | Food Network
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Take a trip to the stadium in this Unwrapped throwback and discover how your favorite game-day classics, including hot dogs, pretzels, Cracker Jacks, nacho cheese, popcorn and more are made.
#Unwrapped #FoodNetwork #StadiumFood
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Timecodes:
0:05 – Dandy Cotton Candy
3:09 – Kettle Corn
5:34 – Kielbasa
8:57 – Samuel Adams Beer
12:53 – Doritos Nacho Cheese
16:03 – Sabrett Hot Dogs
19:18 – French’s Mustard
23:17 – SuperPretzel
29:43 – J&J Churros
32:15 – Cracker Jack
36:26 – Lay’s Potato Chips
39:56 – Coca-Cola
42:59 – Little League Favorites
45:51 – Sunflower Seeds
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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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Hot Dogs, Popcorn, and Other Stadium Classics 🌭⚾️ Unwrapped
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Guy Fieri visits RJ’s Bob-Be-Que Shack in Mission, KS, where a Kansas City BBQ favorite serves up Smoked Jalapeño Sausages packed with flavor and a spicy kick. #FoodNetwork #GuyFieri
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 RJ’s Bob-Be-Que Shack: http://www.rjsbbq.com
Follow them: https://www.facebook.com/rjsbbq
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Did Guy Find Kansas City’s BEST Smoked Sausage?! 🍖🔥 Diners, Drive-Ins and Dives | Food Network
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Guy packs his grape leaves with ground beef, rice, garlic and onions for before drizzling them with a homemade lemon sauce!
#GuyFieri #GuysBigBite #StuffedGrapeLeaves #FoodNetwork
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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!
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!
Stuffed Grape Leaves
RECIPE COURTESY OF VOULA’S OFFSHORE CAFE
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr
Yield: about 10 to 20 appetizers
Ingredients
2 tablespoons olive oil
1 pound ground beef
1/2 onion, finely diced
1/2 cup rice
2 cloves garlic, finely chopped
1/2 cup freshly chopped parsley leaves
1/4 cup freshly chopped dill
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 jar grape leaves
Water
1/4 stick butter
For the lemon sauce:
3 cups chicken broth (we use water and chicken soup base to make a strong chicken flavor)
1 tablespoon cornstarch mixed with 2 tablespoons cold water
2 egg whites, whipped to soft peak
1/4 cup lemon juice
Directions
In a large saute pan over medium-high heat, add the oil. Once heated, add: ground beef, onions, rice and garlic and saute until the hamburger has browned. Remove from heat; stir in parsley, dill, salt, pepper and oregano. Set aside to cool a bit.
Place grape leaves in a bowl and pour water over leaves. Soak for 15 minutes and drain. Transfer leaves, dull-side down, to paper towels to dry.
Preheat oven to 375 degrees F.
Stuff grape leaves using 1 heaping tablespoon mixture in center of the dull-side of the leaf and fold outer parts toward the center; and roll up like you would a burrito. Do not roll too tightly. Arrange rolls in side by side layers in a deep baking pan. Once complete, fill the pan with water to the top of the grape leaves and place the butter on top. Cover with foil and bake 1 hour or until the water has been absorbed by the grape leaves.
To make the lemon sauce:
In large pot bring chicken broth to a boil, reduce heat and add cornstarch slurry so it has a consistency of gravy. Have egg whites you have whipped up in a large bowl and add gravy to them slowly folding in. Be careful not to cook the whites, only temper them. Whip until you have a creamy consistency and add in lemon juice. For that lemony flavor may have to add more lemon juice to get the right lemon flavor.
Plate up the grape leaves, and pour sauce on top. Should be off the hook.
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Guy Fieri’s Stuffed Grape Leaves | Guy’s Big Bite | Food Network
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Marcela turns to the grill to put her spin on a classic Caesar salad🔥
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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 Caesar Salad
Recipe courtesy of Marcela Valladolid
Total: 20 min
Active: 20 min
Yield: 4 servings
Level: Easy
Ingredients
3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar
Directions
Preheat a grill to medium-high heat.
In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.
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How to Make Marcela’s Grilled Caesar Salad | The Kitchen | Food Network
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