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Kardea Brown’s Lobster Tail Thermidor | Delicious Miss Brown | Food Network

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Kardea’s take on this classic French dish is so simple to make and incredibly impressive for guests. Sweet lobster meat is coated in a luscious wine and butter sauce and tossed with fresh herbs, then stuffed back into the shells and broiled with Parmesan and panko for a crispy topping.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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!

Lobster Tail Thermidor
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 5 min (includes drying time)
Active: 45 min
Yield: 4 servings

Ingredients

Four 8-ounce lobster tails
4 tablespoons unsalted butter
1 shallot, finely chopped
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
3/4 cup dry white wine
1 cup seafood or fish stock
1/2 cup heavy cream
1 teaspoon English mustard
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon finely chopped fresh tarragon
1/2 cup grated Parmesan
1/4 cup panko breadcrumbs

Directions

Preheat the broiler on low with the rack set in the middle of the oven. Line a sheet tray with aluminum foil.

In a pot fitted with a steamer basket, bring 3 inches water up to a rolling simmer. Place the lobster tails in, then cover with a tight-fitting lid. Steam until the meat easily pulls away from the shells, 4 to 5 minutes. Submerge the tails in an ice bath (a bowl with ice and cold water) until completely cooled. Drain and allow to dry on a paper towel-lined tray. Using kitchen shears, cut the soft underside of the tail to expose the meat. Remove the tail meat and cut into bite-sized pieces. Arrange the hollowed tails on the sheet tray cut side up, then set aside.

In a medium skillet, melt the butter. Saute the shallots until translucent, 4 to 5 minutes, then add the garlic and cook for another minute more. Add the flour and cook, stirring, 1 to 2 minutes. Deglaze the pan with the wine, then reduce until the skillet is almost dry. Add the fish stock and bring to a simmer, then add the cream and mustard. Reduce for 2 to 3 minutes, then add the parsley, lemon, tarragon, 1/4 cup Parmesan and the reserved lobster meat. Toss to heat the lobster through, then remove from the heat.

In a small bowl, combine the breadcrumbs and remaining 1/4 cup Parmesan. Divide the lobster filling evenly among all the tail shells, then top with a generous sprinkling of the breadcrumb mixture. Broil until browned on top, 3 to 4 minutes.

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Kardea Brown’s Lobster Tail Thermidor | Delicious Miss Brown | Food Network


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Oodles of Noodles | Chopped After Hours | Food Network

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Judges Marcus Samuelsson, Amanda Freitag and Scott Conant take on the entree basket from the Oodles of Noodles episode.

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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.

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!

Watch more from Food Network at https://foodtv.com/39EXAST

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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Oodles of Noodles | Chopped After Hours | Food Network


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Guy Fieri Eats a Cuban-Style Sandwich at the Pit Stop | Diners, Drive-Ins and Dives | Food Network

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Guy Fieri visits the Pit Stop in Long Island, NY, to try the heftiest Cuban sandwich on the East Coast!
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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!

Find it at The Pit Stop: https://www.thepitstopny.com
Follow them: https://www.instagram.com/pit_stop_good_eats

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▶ TWITTER: https://twitter.com/FoodNetwork

#GuyFieri #DDD #FoodNetwork #CubanSandwich #ThePitStop

Guy Fieri Eats a Cuban-Style Sandwich at the Pit Stop | Diners, Drive-Ins and Dives | Food Network


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How to Make Anne Burrell’s Spaghetti Bolognese | Food Network

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Get the recipe: http://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe

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Silken Tofu Banchan | Food Network | #Shorts

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File this Silken Tofu Banchan under no-cook and incredibly easy ✅✅ (It’s topped with a spicy, garlicky soy sauce marinade, herbs and crunchy sesame seeds!)
Get Jackie Ji Yoon Park’s recipe ▶ https://foodtv.com/3xWF0AF

Silken Tofu Banchan
RECIPE COURTESY OF JACKIE JI YOON PARK FOR FOOD NETWORK KITCHEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 2 servings

Ingredients

2 tablespoons soy sauce
4 teaspoons sesame oil
1 tablespoon plus 1/2 teaspoon gochugaru
1 tablespoon fish sauce
2 teaspoons mirin
2 teaspoons sugar
2 teaspoons distilled white vinegar or rice vinegar
2 cloves garlic, minced
One 1-pound block silken tofu, drained
Chopped scallion greens, for topping
Chopped soft herbs, such as cilantro or dill, for topping
Toasted sesame seeds, for topping

Directions

Whisk together the soy sauce, sesame oil, gochugaru, fish sauce, mirin, sugar, vinegar and garlic in a small bowl.

Flip the tofu over onto a serving plate, drizzle with the soy sauce mixture and top generously with chopped scallion greens, soft herbs and toasted sesame seeds. Serve immediately.

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Fireworks Cheesecake | Food Network

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This cheesecake might overshadow the actual fireworks! 🤩
Get the recipe ▶ https://foodtv.com/3NOi4wa

Fireworks Cheesecake
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Level: Intermediate
Total: 6 hr (includes cooling and chilling time)
Active: 1 hr
Yield: 10 to 12 servings

Ingredients

Nonstick cooking spray, for greasing the pan
One 15.25-ounce box chocolate cake mix (plus required ingredients)
Two 1/4-ounce packets unflavored powdered gelatin
Two 8-ounce packages cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
1/2 cup sour cream
1 tablespoon vanilla extract
Juice of 1 lemon
Pinch kosher salt
1 cup milk
Super black gel food coloring, for decorating
Navy blue gel food coloring, for decorating
Lemon yellow gel food coloring, for decorating
Bright pink gel food coloring, for decorating
Orange gel food coloring, for decorating

Directions

Special equipment: a long wood skewer and a springform pan

Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Prepare and bake the cake batter in the prepared pan according to package directions for a 9-inch pan. Let cool completely in the pan and on a rack, about 1 hour.

Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners’ sugar, sour cream, vanilla, lemon juice, vanilla and salt and beat until incorporated and smooth, about 1 minute.

Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat to combine, about 30 seconds. Remove 1 1/2 cups of the mixture to a medium bowl. Pour the remaining batter into the springform pan, on top of the cake, and refrigerate until slightly set, about 30 minutes.

Add the milk to the reserved batter. Spoon 2 tablespoons each of the batter into 3 small bowls. Add black and navy blue food coloring to the remaining batter in the medium bowl and stir until incorporated and the color of a dark night sky (about 1/4 teaspoon each). Remove 2 tablespoons of dark sky batter to a small bowl.

Add the yellow food coloring to one of the uncolored batters and stir until incorporated and neon yellow. Add the pink food coloring to another uncolored batter and stir until incorporated and neon pink. Add the orange food coloring to the last uncolored batter and stir until incorporated and neon orange.

Pour the dark sky batter from the medium bowl on the cheesecake and spread evenly to coat.

To make fireworks: Use a small spoon to drop a small pool of one of the colored batters on the cheesecake. On top of the colored pool, add a pool of the reserved dark sky batter; add a pool of colored batter on top of that (the batters will spread and form concentric circles as you add alternating spoonfuls of color). Repeat with more sky and colored batter until you have 4 or 5 colored concentric circles. Drag a long skewer from the center of each circle outward to create fireworks streaks. Repeat the process with the remaining colored batter, making some fireworks big and some small. Chill in the refrigerator until completely set, 4 hours and up to overnight. Remove from the springform pan before serving.

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