Food
Ina Garten’s 4-Hour Lamb | Barefoot Contessa | Food Network
Ina is joined by her friend, Barbara Liberman, who challenges her to recreate an incredible lamb dish from France. Served over her Provencal French Beans, Ina’s 4-Hour lamb falls right off the bone for an incredibly delicious bite!
#InaGarten #BarefootContessa #FoodNetwork #Lamb #ProvencalFrenchBeans
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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!
4-Hour Lamb
RECIPE COURTESY OF INA GARTEN
Yield: 6 servings
Ingredients
One 6- to 7-pound leg of lamb (see Cook’s Note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
One 750-ml bottle dry white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves
Directions
Preheat the oven to 300 degrees F.
Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.
Cook’s Note
Before you buy the lamb, measure the diameter of your pot. If the lamb is longer than your pot, ask the butcher to cut off the shank end of the lamb and cook both pieces together in the same pot.
Copyright 2010 by Ina Garten. All rights reserved.
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Ina Garten’s 4-Hour Lamb | Barefoot Contessa | Food Network
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Alton Brown shows you how to make the perfect pan-fried chicken.
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Take a bite out of Reno with a collection of the city’s best bites. From over-the-top sandwiches and brunch favorites to fully loaded pizzas, these local spots bring flavor and personality to every plate in The Biggest Little City in the World.
#FoodNetwork #GuyFieri #Reno
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
3:16 – Double Elk Chop
5:35 – Oxtails
8:37 – Pork Belly Banh Mi
10:53 – Filet Sandwich
13:19 – Biscuits and Gravy Burrito
Visit the Spots:
Noble Pie Parlor – https://noblepieparlor.com
Washoe Public House -https://washoepublichouse.com
Louis’ Basque Corner – https://louisbasquecorner.com
Yosh’s Unique Deli – https://yoshsdeli.com
Butcher’s Kitchen Char-B-Que – https://www.bkcharbque.com
Full Belly Deli – https://eatfullbellydeli.com
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Top #DDD Videos in Reno with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
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These meatballs stuff the flavors of Cantonese-style BBQ pork in an easier to eat and make application. They’re sweet, sticky and totally addictive. The sliders are built with crunchy slaw and sriracha mayo on potato bread. Molly loves everything about these – especially the fact that they fit right in your hand.
#MollyYeh #GirlMeetsFarm #FoodNetwork #CharSiu #MeatballSliders
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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!
Char Siu Meatball Sliders
Recipe courtesy of Molly Yeh
Level: Easy
Total: 40 min
Active: 25 min
Yield: 12 servings
Ingredients
Meatballs:
12 ounces (340 grams) ground beef
12 ounces (340 grams) ground pork
3/4 cup (45 grams) panko breadcrumbs
1 large egg, beaten
3 scallions, finely chopped
2 garlic cloves, chopped
1 tablespoon (9 grams) finely chopped ginger, from about a 1-inch piece
2 tablespoons (40 grams) hoisin sauce
2 tablespoons (34 grams) ketchup
2 tablespoons (30 grams) soy sauce
2 teaspoons toasted sesame oil
1 1/2 teaspoons five-spice powder
1 teaspoon kosher salt
Glaze:
2 tablespoons (40 grams) hoisin sauce
2 tablespoons (34 grams) ketchup
1 tablespoon (15 grams) unseasoned rice vinegar
1 tablespoon (21 grams) honey
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil
Slaw:
2 cups prepared coleslaw mix
Juice of 1 lime
1/4 teaspoon kosher salt
To Serve:
12 potato slider rolls, split and lightly toasted
Sriracha mayo, for serving
Cilantro leaves, for serving
Directions
Place oven racks in the middle and upper third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment and set aside.
For the meatballs: In a large mixing bowl, combine the beef, pork, panko, egg, scallions, garlic, ginger, hoisin, ketchup, soy sauce, sesame oil, five spice and salt. Using clean hands, mix well until evenly combined. (The meat mixture can be made a day ahead and refrigerated.)
Form into 12 equal-sized meatballs and place on the prepared baking sheet. Bake on the middle rack until browned and cooked through, about 15 minutes.
Meanwhile, for the glaze, stir the hoisin, ketchup, rice vinegar, honey, five spice and sesame oil in a small bowl until smooth.
Once the meatballs are out of the oven, increase the heat to broil.
Brush the meatballs generously with the glaze. Broil on the upper rack until the tops are shiny and glazed, 1 to 2 minutes, watching them carefully as broilers vary.
For the slaw: In a medium mixing bowl, toss the slaw mix with the lime juice and salt.
To assemble: Spread the slider rolls with a little sriracha mayo on each cut side. Top each with a spoonful of slaw mix. Top with a meatball and cilantro leaves and serve immediately.
These are best eaten as soon as they are made, but leftovers will keep covered in the refrigerator for a day.
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Molly Yeh’s Sticky, Sweet & Savory Char Siu Meatball Sliders | Girl Meets Farm | Food Network
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Discover how your favorite chocolate treats, including chocolate pie, candy bars, hot cocoa and more, are made.
#Unwrapped #MarcSummers #FoodNetwork #Chocolate
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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00:00 – Intro
00:08 – Schokinag’s Drinking Chocolate
03:25 – The Chocolate Pizza Co.
06:15 – Sweet Street Desserts
09:32 – Shock Coffee “Shock-A-Lots”
11:58 – The History of Chocolate Bars
13:58 – See’s Molasses Chips
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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!
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How Chocolate Treats are Made 🍫 | Unwrapped (Throwback) | Food Network
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Food
Guy Fieri Digs Into a Legendary Burger in Wisconsin 🍔🤤 | Diners, Drive-Ins and Dives | Food Network
Guy Fieri heads to Superior, Wisconsin to check out The Anchor Bar and Grill, a local favorite known for big flavor and no-frills vibes. He digs into their legendary Olive Burger, which has three juicy patties stacked with melty cheese and is served with crispy fries.
#FoodNetwork #GuyFieri #Cheeseburger #Wisconsin
Watch #DDD, Fridays at 9|8c!
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!
Visit them: https://anchorbarandgrill.com
Follow them: https://www.facebook.com/AnchorBarSuperior
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 Fieri Digs Into a Legendary Burger in Wisconsin 🍔🤤 | Diners, Drive-Ins and Dives | Food Network
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