Food
How to Make Maneet Chauhan’s Samosas | Maneet’s Eats | Food Network
What’s *not* to love about the crispy exterior and savory inside of samosas?! Maneet shares all her tips for forming and frying potato and pea samosas at home!
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Get the recipe ▶ https://foodtv.com/3y2gWL4
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Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through 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!
Samosas
RECIPE COURTESY OF MANEET CHAUHAN
Level: Intermediate
Total: 1 hr 15 min
Active: 45 min
Yield: 12 samosas
Ingredients
Dough:
1 1/2 cups all-purpose flour
1 tablespoon rice flour
1 teaspoon ajwain seeds (carom seeds)
1/2 teaspoon kosher salt
1/4 cup ghee
1/3 cup cold water, or as needed
Potato Filling:
1 pound russet potatoes, boiled, cooled and peeled
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds, crushed
1-inch piece fresh ginger, grated
1 tablespoon chopped serrano chile
1 cup frozen green peas, thawed
1 teaspoon garam masala
1/2 teaspoon amchur
1/2 teaspoon asafetida
1 teaspoon dried fenugreek leaves
1/2 teaspoon roasted cumin powder
Kosher salt and pepper to taste
1/4 cup cilantro leaves, chopped
Vegetable or ghee for frying
Tamarind or mint chutney or Indian ketchup, for serving
Directions
Special equipment: deep-fry thermometer
For the dough: Place the all-purpose flour, rice flour, ajwain seeds and salt in a bowl and stir to combine. Add the ghee and use your fingertips to rub the ghee into the flour until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.) Mix in the water, mixing until you can form a pliable, soft ball of dough. Cover the dough in the bowl with plastic wrap and let rest for 30 minutes.
For the potato filling: Grate the boiled potatoes on the large holes of a box grater. Set aside.
Heat the oil in a large skillet over medium heat. Add the cumin seeds, fennel seeds and coriander seeds. Stir the spices until fragrant, about 30 seconds. Add the ginger, serrano chile and peas and continue to stir and cook another minute. Add the garam masala, amchur, asafetida, fenugreek and cumin and cook a further 30 seconds. Add the grated potato and gently stir to coat in the spices, about 1 minute. Season with salt and pepper. Cool the mixture, then fold in the cilantro.
To make the samosas, cut the dough into 6 equal portions and roll each into a ball. Keep the balls on a plate covered with a damp kitchen towel or paper towel so they don’t dry out.
One at a time, place a ball on a sheet of parchment paper. Press down to flatten, then cover with another sheet of parchment. (Do not flour the dough or paper as this will dry the pastry out; a tortilla press can also be used to form the discs.) Roll the dough into a disc. Cut in half, creating 2 semicircles.
Brush the straight side of one semicircle with water, then fold the straight edge over to form a cone. Fill with potato filling. Brush the open pastry edge with water, then press the edges together to seal. Place sealed-edge down on a work surface and press down to keep the cone shape. Repeat with the remaining dough, making 12 samosas.
Pour about 6 inches of oil into a medium pot. Place over medium-high heat until the oil registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
Working in small batches, fry the samosas, turning once or twice, until golden brown, 5 to 6 minutes. Remove from the oil with a slotted spoon and transfer to the prepared plate to drain.
Serve hot with tamarind or mint chutney or ketchup.
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How to Make Maneet Chauhan’s Samosas | Maneet’s Eats | Food Network
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Fire up the grill for the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place 🍔🍗
#FoodNetwork #FoodNetworkRecipes
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 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 ONLY Cookout Menu You’ll EVER Need 🔥 1+ Hours of Mains, Sides & Desserts | Food Network
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Why is this holiday brisket so ridiculously tender? 🥩✨
Executive Chef Ginevra Iverson shares Food Network Kitchen’s Best Brisket recipe that’s braised low and slow in a rich sweet-and-savory sauce. Perfect for the Jewish holidays, Friday night dinners or anytime you need a guaranteed crowd-pleaser. The best part? Make it a day ahead for even deeper flavor and way less stress.
Ginevra starts by showing how to break down an entire brisket. Skip ahead to 2:58 if you already have your brisket trimmed and ready to go! 👍
▶ Get the recipe: https://foodtv.com/4cr8RpE
WHAT TO EXPECT:
👩🍳 Step-by-step instruction from the Food Network test kitchen
🥘 Tested, foolproof recipe for a holiday classic
0:00 – Intro
0:53 – Break down the whole brisket
2:58 – Season and sear brisket flat
4:44 – Prep remaining ingredients
9:20 – Cook brisket
11:36 – Refrigerate brisket
11:58 – Slice and reheat brisket
15:13 – Serve
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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#FoodNetwork #Cooking #Recipe #Brisket #Holiday
How to Make the Best Brisket: Food Network Kitchen’s Foolproof Recipe
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Four teenage chefs face off in the Chopped kitchen, putting their skills to the test as they compete to impress the judges and survive each round.
#FoodNetwork #Competition
Stream more #Chopped on HBO Max!
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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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Teen Chefs Take Over the Chopped Kitchen 👩🍳🔥 Chopped | Food Network
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Guy Fieri visits Murphy’s Bar and Grill in Honolulu, where Irish-inspired flavors meet island hospitality, including Gaelic steak with a whiskey cream sauce. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
#Honolulu #Hawaii
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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 Murphy’s Bar & Grill: https://www.murphyshawaii.com
Follow them: https://www.instagram.com/murphyshawaii
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 Savors Gaelic Steak in Honolulu 🍀🥩 Diners, Drive-Ins and Dives | Food Network
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A slice of bread guarantees a perfectly buttery, crispy crust on salmon! Adrienne Cheatham shares this technique popularized by chef Laurent Gras.
Get the recipe👇
Brioche-Crusted Salmon
Recipe courtesy of Adrienne Cheatham
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, who was a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder, since the protein from the fish allows it to stick all by itself. I especially like using salmon, because it tends to release all of that white albumin. It’s the perfect glue for toasty brioche bread, which also keeps it from pooling unappealingly on the plate.
Ingredients
4 skinless salmon fillets (8 ounces each)
1 1/2 teaspoons kosher salt
1 loaf brioche, unsliced
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme
Directions
Preheat the oven to 350 degrees F with a rack in the center position. Season the salmon fillets with the salt and set aside.
Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make 4 long lengthwise slices that are about 1/8 to 1/4 inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It’s best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can’t fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon, until the bread is golden brown, about 1 minute.
Flip the fillets brioche-side up, transfer the pan to the center oven rack and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145 degrees F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
Cook’s Note
To make ahead: Complete the recipe through toasting the brioche on the stovetop, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375 degrees F oven and cook for 3 to 4 minutes on each side.
Adapted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
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