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Chopped After Hours: Meatball Madness | Food Network

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Geoffrey Zakarian, Amanda Freitag and Scott Conant use lamb shanks and creme brulee for this meatball appetizer challenge.

#Chopped Tuesdays @ 10|9c

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Molly Yeh’s Buttermilk Fried Chicken | Girl Meets Farm | Food Network

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Is there anything better than buttermilk brined crispy fried chicken? (the answer is no!)
Watch #GirlMeetsFarm, Sundays @ 11a|10c and subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ http://foodtv.com/3rhZ1Mw
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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!

Buttermilk Fried Chicken
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 5 hr 30 min (includes brining time)
Active: 45 min
Yield: 4 servings

Ingredients

Brine:
3 cups buttermilk
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon sugar
1/2 teaspoon ground cayenne
3 cloves garlic, crushed and peeled
3 sprigs fresh thyme
One 3 1/2-pound chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, each bone-in breast halved crosswise)

Frying:
Peanut oil, for frying
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon sweet paprika
2 teaspoons baking powder
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon ground cayenne
1/4 cup buttermilk
Zaatar, for sprinkling

Directions

Special equipment: a deep-fry thermometer

For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.

When you’re ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.

For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove.
Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.

Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack.

When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.

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Molly Yeh’s Buttermilk Fried Chicken | Girl Meets Farm | Food Network


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Aarti Sequeira’s Whole Roasted Cauliflower with Makhani Sauce | The Kitchen | Food Network

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The humble cauliflower makes such a dramatic entrance when you roast it whole and bathe it in makhani sauce, a Punjabi butter-tomato sauce.
#FoodNetwork #AartiSequeira #TheKitchen #RoastedCauliflower #Makhani
Watch Aarti on #BestBiteInTown, Fridays @ 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/44x4aVU
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Whole Roasted Cauliflower with Makhani Sauce
RECIPE COURTESY OF AARTI SEQUEIRA
Level: Easy
Total: 2 hr 5 min
Active: 30 min
Yield: 8 servings

Ingredients

Cauliflower:
1/2 cup avocado or vegetable oil
1 teaspoon paprika
1 teaspoon ground turmeric
2 small to medium heads cauliflower (4 to 5 inches in diameter)
Kosher salt and freshly ground black pepper

Makhani Sauce:
2 tablespoons ghee
4 to 5 cloves garlic, grated
2 bay leaves
1 pinkie’s worth ginger, grated (about 20 grams)
One 26.46-ounce carton tomato passata or strained tomatoes
1 teaspoon kosher salt
1/4 teaspoon Kashmir chile powder
1/4 teaspoon paprika
1 tablespoon honey
1 tablespoon granulated or cane sugar
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon dried fenugreek leaves
Fresh dill and cilantro, roughly chopped, for sprinkling
1/4 cup heavy cream
2 tablespoons unsalted butter

Directions

For the cauliflower: Preheat the oven to 375 degrees F. Set an oven rack in the middle of the oven. Set a wire rack in a parchment or aluminum foil-lined baking sheet. Set aside.

Stir together the oil, paprika and turmeric. Using your hands, rub the mixture all over the heads of cauliflower, making sure to get underneath the surface. Sprinkle generously all over with salt and pepper. Pop the cauliflower on the rack-lined baking sheet. Cover very well with foil, sealing the edges, and bake for 40 minutes.

Remove the foil. Place a small baking dish of boiling water on the rack below the cauliflower. Continue to roast until the cauliflower is golden brown and tender, another 45 minutes to 1 hour. Remove from the oven.

For the Makhani sauce: Warm the ghee in a large nonstick skillet or wok set over medium-high heat. Add the garlic, bay leaves and ginger; cook until fragrant, about 30 seconds.

Add the passata, salt, Kashmir chile powder, paprika and 2 cups water. Stir together, then bring to a boil; turn down to a simmer. Cover and cook for 20 minutes.

Stir in the honey, sugar, cumin, garam masala, fenugreek leaves and a small handful of dill and cilantro (about 2 tablespoons each). Cover and cook for another 15 minutes.

Stir in the cream and butter. Simmer for another 5 minutes. Taste for seasoning.

To serve: Turn the broiler on. Place the cauliflower heads in an oven-safe skillet or dish. Pour the sauce around the cauliflower. Place under the broiler (a good 10 inches away) until the sauce is bubbling and the tops of the cauliflower are deeply browned/charred, 4 to 5 minutes. Sprinkle with fresh herbs. Serve.

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Aarti Sequeira’s Whole Roasted Cauliflower with Makhani Sauce | The Kitchen | Food Network


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Cook Egg Foo Young for Brunch with Geoffrey Zakarian | The Kitchen | Food Network

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Rethink your morning eggs with Geoffrey Zakarian’s veggie-packed Egg Foo Young 🍳 (Fans give it a 5⭐ rating!)

Subscribe ► http://foodtv.com/YouTube
Get the recipe ▶ https://foodtv.com/37SQitV

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!

Egg Foo Young
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

1 cup chicken stock
2 tablespoons hoisin sauce
2 teaspoons cornstarch
6 ounces ground pork, cooked
1 cup fresh cilantro, chopped
1 cup bean sprouts
1/2 cup julienned carrot
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
3 scallions, minced, plus 3 scallions, sliced on the bias
1 garlic clove, grated
Kosher salt and freshly ground black pepper
8 large eggs, lightly beaten
1/4 cup canola oil
1 teaspoon white sesame seeds

Directions

Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.

Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.

Preheat the oven to 200 degrees F.

Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.

Garnish with the sesame seeds and sliced scallions and serve with the sauce.

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#TheKitchen #FoodNetwork #EggFooYoung #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian

Cook Egg Foo Young for Brunch with Geoffrey Zakarian | The Kitchen | Food Network


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Top #DDD Fried Food Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

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Guy Fieri shares his top picks for fried foods, from chicken fried steak in Austin, Texas to finger-licking spare ribs and yam-fried chicken in Oklahoma City!
#FoodNetwork #GuyFieri #FriedFoods
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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!

0:00 – Intro
0:06 – Fried Bologna
3:28 – Chuleta Kan-Kan (Fried Pork Chop)
6:04 – Whole Fried Chicken
7:53 – Fried Chicken Smashed Potato
9:53 – Fried and Smothered Pork Chops
12:32 – Chicken Fried Steak
14:46 – Ginger Fried Chicken
16:45 – Garlic Fried Chicken
20:35 – Fried Spare Ribs and Yam Fried Chicken

Visit the spots:
Gralehaus – https://www.thegrales.com/gralehaus
Luna Rosa Puerto Rican Grill y Tapas – https://lunarosatapas.com
Uncle Lou’s Fried Chicken – https://www.unclelousfriedchicken.com
Herbie’s Bar & Chowder House – https://herbiesbar.com
Welton Street Cafe – https://weltonstreetcafe.com
Green Mesquite BBQ – https://greenmesquite.com
Hardena – https://www.facebook.com/Hardena.WaroengSurabaya
Pyrenees Cafe – https://thepyreneescafe.com
Florence’s Restaurant -https://theflorencesrestaurant.com

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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Top 10 #DDD Fried Food Videos with Guy Fieri | Food Network


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Ina Garten Interviews Emily Mortimer | Be My Guest with Ina Garten | Food Network

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It’s a perfect day for Ina Garten when actress and self-confessed foodie Emily Mortimer joins her for a fantastic day of cooking and conversation. They discuss career challenges, childhood memories and cooking catastrophes.
#InaGarten #BeMyGuest #FoodNetwork #EmilyMortimer
Watch #BeMyGuest, Sundays at 12|11c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten welcomes old and new friends into her home for good food, great conversation and lots of fun. Ina prepares delicious treats for her guests, and they share their amazing life stories, along with some of their own signature dishes.

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.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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▶ TWITTER: https://twitter.com/FoodNetwork

Ina Garten Interviews Emily Mortimer | Be My Guest with Ina Garten | Food Network


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