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Tiffany Derry’s New Orleans-Style BBQ Shrimp | Bobby’s Triple Threat | Food Network

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With Worcestershire, hot sauce and a whole lot of butter, Tiffany Derry brings the big flavors of Louisiana with her NOLA-Style BBQ Shrimp 🍤
#BobbysTripleThreat #BobbyFlay #FoodNetwork #TiffanyDerry #BBQShrimp
Watch Tiffany on #BobbysTripleThreat Tuesdays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
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Get the recipe ▶ https://foodtv.com/3W3zbOM

Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.

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!

New Orleans-Style BBQ Shrimp
RECIPE COURTESY OF TIFFANY DERRY
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings

Ingredients

2 tablespoons canola oil, plus more as needed
1 1/2 pounds 16/20 shrimp, head-on, tail-on, peeled and deveined
2 teaspoons kosher salt
1 tablespoon Creole seasoning
2 tablespoons minced garlic
1/4 cup white wine
1/2 cup lager beer
1/4 cup plus 2 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
1/4 teaspoon chile flakes
2 dashes Louisiana hot sauce
1 sprig fresh rosemary
1 lemon, cut in half
3 to 4 ounces (6 to 8 tablespoons) cold unsalted butter, cut into pieces
1 tablespoon chopped fresh parsley
3 baguettes, sliced on a bias, brushed with butter and lightly toasted

Directions

Heat a sauté pan over medium-high heat, then add the canola oil. Season the shrimp with the salt and 1 1/2 teaspoons of the Creole seasoning. Add the shrimp to the pan and sauté until pink on the bottom, about 1 minute. Flip the shrimp, add the garlic and continue to cook, adding a drizzle of oil if your pan looks dry, until the shrimp is pink on the second side and the garlic is fragrant, about another minute. Remove the shrimp to a plate.

Deglaze the pan with the white wine. Add the beer, Worcestershire, black pepper, chile flakes, hot sauce, rosemary, remaining 1 1/2 teaspoons Creole seasoning and the juice of half of the lemon (with the squeezed lemon half) to the pan. Allow the sauce to come to a simmer; simmer until thickened, about 5 minutes.

Add the shrimp back to the pan. Whisk in the cold butter and continue to cook, swirling the pan, until the butter is fully incorporated, about 3 minutes. Squeeze in the juice from the other half of the lemon as the sauce finishes cooking. Remove the rosemary sprig and top with the parsley.

To serve: Place the shrimp in a serving bowl and pour a generous amount of the liquid over the shrimp. Place the toasted baguette on the side for soaking up all the flavor.

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Tiffany Derry’s New Orleans-Style BBQ Shrimp | Bobby’s Triple Threat | 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

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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▶ 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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