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Rachael Ray Makes a Hot Sausage Cast-Iron Pizza | 30 Minute Meals with Rachael Ray | Food Network

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Now you can make your fave pizza at home in your cast-iron skillet! Spicy sausage, chili flakes and honey give sausage pizza a whooole new look.

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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.

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!

Hot Sausage Cast-Iron Skillet Pan Pizza
RECIPE COURTESY OF RACHAEL RAY
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

1 cup diced canned tomatoes
2 tablespoons sundried tomato paste
1 large clove garlic, crushed
1 scant teaspoon (1/3 palm full) oregano
A pinch of sugar and salt
A few leaves of torn basil, plus a few torn to serve
1 pound ball dough from market or your favorite pizza parlor or EZ Pizza Dough, recipe follows
EVOO, for drizzling, and about 1/4 cup in a cup for brushing
1/2 pound hot Italian sausage
1 tablespoon cornmeal
1/2 tablespoon AP flour
Salt and pepper
Crushed red pepper flakes
About 2 cups shredded mozzarella cheese
About 1/4 cup grated Pecorino cheese
2 tablespoons water
About 1 tablespoon acacia honey
1 scant teaspoon Calabrian chili paste or chili flakes
Basil leaves
Fennel and Olive Salad, for serving, optional, recipe follows

EZ Pizza Dough:
1 cup warm water
1 package active dry yeast (look for pouches marked “For Pizza”)
2 tablespoons EVOO, plus some for bowl to rest dough
1 tablespoon acacia honey
2 teaspoons kosher salt
3 cups AP flour

Fennel and Olive Salad:
1 small bulb fennel, reserve a handful of fronds
1/2 small to medium red onion
1/2 lemon
1/2 orange
Salt and pepper
1/2 cup oil-cured black olives
2 to 3 tablespoons capers
4 to 5 cups arugula or baby kale
EVOO

Directions

Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.

Gather your ingredients.

In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.

Stretch dough into an even round that will cover large skillet.
Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.

Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot — reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.

To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it’s not warm enough to heat the honey).

Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.

EZ Pizza Dough:
To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.

Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.

Cut dough in half; wrap half the dough and freeze for later use.

Fennel and Olive Salad:
Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

Cook’s Note
You cannot make your own dough in 30 minutes, of course, but here’s a simple recipe that makes 2 pizzas and you can keep it on hand in freezer.

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#RachaelRay #30MinuteMeals #FoodNetwork

Rachael Ray Makes a Hot Sausage Cast-Iron Pizza | 30 Minute Meals with Rachael Ray | Food Network


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Michael Symon’s Smoked Brisket Chili | Symon’s Dinners Cooking Out | Food Network

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Michael shares a riff on Texas chili with smoked brisket, bacon and jalapeño. He says, “I quickly realized that when it came to chili, Texas definitely was king!”
#MichaelSymon #SymonDinners #FoodNetwork #SmokedBrisket #Chili
Watch #SymonDinners, Saturdays @ 12|11c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3WlQVoG
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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!

Smoked Brisket Chili
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 3 hr
Active: 45 min
Yield: 4 to 6 servings

Ingredients

1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne
Kosher salt
2 pounds brisket, cut into 1-inch dice
1/2 pound smoked bacon, cut into lardons (1/4-inch pieces)
1 red onion, diced
4 cloves garlic, thinly sliced
1 jalapeño, seeded and minced (see Cook’s Note)
2 dried ancho chiles, soaked in warm water to cover until soft (1 cup soaking liquid reserved)
2 chipotles in adobo
3 tablespoons chili powder
1 tablespoon dark cocoa powder
1 can of your favorite beer
3 cups beef broth
1/2 cup strong coffee
1 teaspoon dried oregano (I like Sicilian oregano)
4 ounces grated Cheddar
1 avocado, peeled, seeded and diced
2 scallions, thinly sliced
1/4 cup cilantro leaves
1/4 cup crema, for drizzling

Directions

Special equipment: applewood chips for smoking

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Add a couple of fruit wood chunks (I like applewood) and try to maintain a 300-degree-F temperature in your grill once the lid is closed.

Meanwhile, in a large bowl mix together the cumin, paprika, coriander, cayenne and 1 teaspoon kosher salt. Add the brisket and toss to coat. When the grill is hot, place the brisket away from the direct heat and let it smoke at 275 to 300 degrees F for about 30 minutes or until the meat registers an internal temperature of 140 degrees F.

While the brisket is smoking, start building the base of your chili. Place a medium Dutch oven directly over the coals and preheat it for 2 to 3 minutes. Add the bacon lardons and cook, stirring often, until they begin to crisp, 5 to 6 minutes. Once the bacon is crisp, add the red onion, garlic and jalapeño and sweat them for about 3 minutes.

Remove and discard the stems from the soaked ancho chiles. Add the anchos to a blender along with the 1 cup reserved soaking liquid. Add the chipotles in adobo, chili powder and cocoa powder to the blender. Blend until smooth, then pour the purée into the Dutch oven along with the beer, beef broth, coffee and oregano. Bring to a simmer; cover and cook until the flavors meld and the brisket is done smoking, 20 to 25 minutes so.

Pull the brisket off the smoker and add it into the Dutch oven. Simmer until the brisket is tender, about 1 1/2 to 2 hours. Serve the chili with the grated Cheddar, avocado, scallions, cilantro and crema.

Cook’s Note
If you prefer a spicier chili, leave the ribs and seeds in half of the jalapeño.

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Ina Garten’s Wild Mushroom Risotto | Barefoot Contessa | Food Network

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Ina’s Wild Mushroom Risotto has 5 stars for a reason! This rich and creamy dish, loaded with morel and porcini mushrooms, is an Italian classic perfect for every occasion.
#InaGarten #BarefootContessa #FoodNetwork #WildMushrooms #Risotto
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Get the recipe ▶ https://foodtv.com/3zKhkDO
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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!

Wild Mushroom Risotto
RECIPE COURTESY OF INA GARTEN
Yield: 6 servings

Ingredients

1-ounce dried morel mushrooms
1/2 pound fresh porcini or cremini mushrooms
4 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup chopped shallots (3 shallots)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

Directions

Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.

Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.

In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Wild Mushroom Risotto | Barefoot Contessa | Food Network


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Michael Voltaggio’s Blackened Salmon with Bagel Fritters | Bobby’s Triple Threat | Food Network

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When you want bagels and lox, but you want it *fancy* and for dinner 💁‍♂️
#BobbysTripleThreat #BobbyFlay #FoodNetwork #MichaelVoltaggio #BlackenedSalmon
Watch Michael on #BobbysTripleThreat Tuesdays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
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Get the recipe ▶ https://foodtv.com/3y40dMK

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!

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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Michael Voltaggio’s Blackened Salmon with Fritters | Bobby’s Triple Threat | Food Network


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Alex Guarnaschelli’s Sicilian-Style NYC Pizza | Alex vs. America | Food Network

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Duplicating a classic slice of NYC pizza at home is a tall order, but a Sicilian-style pie can feed that desire and is fairly easy to pull off! Alex loves the baked edges of this pizza and uses three cheeses to elevate the tomato sauce in the pie.
#AlexGuarnaschelli #AlexVsAmerica #SicilianPizza #FoodNetwork
Watch #AlexVsAmerica, Sundays @ 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4f8WfTO
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, the most feared and accomplished competition cook in America. Chef Alex goes up against three chefs in two rounds of cooking, and anyone — even Alex — can be sent home after a blind tasting by the judges. Each chef hails from a different state, but they all share the same culinary specialty and drive to beat Alex for ultimate bragging rights and $15,000.

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!

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
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Alex Guarnaschelli’s Sicilian-Style NYC Pizza | Alex vs. America | Food Network


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Guy Fieri Eats Authentic Polish Potato Pancakes | Diners, Drive-Ins and Dives | Food Network

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Guy is transported to Poland at this Syracuse cafe serving authentic comfort food in a family atmosphere. Guy devours the crispy potato pancakes with Hungarian sauce!
#FoodNetwork #GuyFieri #Syracuse #NewYork
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!

Find it at Eva’s European Sweets: https://www.evaspolish.com
Follow them: https://www.instagram.com/evaseuropeansweets

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
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Guy Fieri Eats Authentic Polish Potato Pancakes | Diners, Drive-Ins and Dives | Food Network


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