Food
Ina Garten’s Rum Raisin Truffles | Barefoot Contessa | Food Network
These rum raisin truffles are surprisingly easy to make and will impress any guest! With a soft rum raisin center and rich milk chocolate coating, these truffles are the perfect bite!
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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.
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Rum Raisin Truffles
Recipe courtesy of Brigitte Browney
Yield: 35 to 40 truffles
Ingredients
125 grams heavy cream (about 1/2 cup)
750 grams (about 26 ounces) milk chocolate, divided
15 grams butter (about 1 tablespoon)
40 grams raisins (about 1/8 cup)
60 grams dark rum, such as Mount Gay (about 1/4 cup)
Directions
In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat. Meanwhile, chop 350 grams of the milk chocolate into small pieces. Add the chocolate and butter to the hot cream, and stir until the chocolate melts.
Place the raisins and rum in the bowl of a mini food processor or blender and process until the raisins are finely minced. Stir the raisin mixture into the chocolate mixture and set aside at room temperature for at least 6 hours or overnight to cool.
Using a 1 1/4-inch ice cream scoop, scoop balls of the rum raisin mixture and place them on sheet pans lined with parchment paper.
To make the tempered chocolate, chop the remaining 400 grams of milk chocolate and place 3/4 of it in a small glass bowl in the microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 85 to 89 degrees F on a candy thermometer.
With 2 small spoons, pick up each ball and cover it with tempered chocolate. (You can also use your hands to coat them.) They can look a little messy and “truffle” like. Place the truffle back on the parchment paper. Continue to coat each of the balls until they’re all coated with milk chocolate. Allow to sit for a few minutes until the chocolate hardens. Serve at room temperature.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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Ina Garten’s Rum Raisin Truffles | Barefoot Contessa | Food Network
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John Henson, Carla Hall, Duff Goldman + Stephanie Boswell return for a scientifically scary season of #HalloweenBakingChampionship, Sept. 16 @ 9|8c! 🧫 Watch on Food Network or #StreamOnMax!
10 talented bakers from across the country will compete to create awe-inspiring desserts inspired by the haunted science lab known as Henson Laboratories.
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Halloween Baking Championship: New Season Exclusive Trailer | Food Network
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The chefs, Jeremiah Bullfrog and Kyle Williams, face off with ricotta dishes. Who will reign supreme and take on Bobby in the Cuban sandwich challenge?
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To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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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Beat Bobby Flay: Cuban Sandwich Challenge | Full Episode Recap | S2 E7 | Food Network https://youtu.be/Sgvfz45gxqM
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Food
Guy Devours Bobby the Butcher’s Chili Cheese Corn Holes | Diners, Drive-Ins and Dives | Food Network
Guy visits an old friend, Chef Bobby Marcotte, at his new food truck from the tavern featured on DDD back in 2016. Guy digs into their Chili & Cheese Corn Holes, delicious bite-size spheres of house-ground meat doused with spices, studded with melty cheese and covered in a golden crust.
#FoodNetwork #GuyFieri #Raymond #NewHampshire
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
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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!
Find it at Tuckaway Taven: https://www.tuckaway.com
Follow them: https://www.instagram.com/thetuckaway
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Guy Devours Bobby the Butcher’s Chili Cheese Corn Holes | Diners, Drive-Ins and Dives | Food Network
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Nam khao or crispy rice salad is one of Tiffany’s favorite Laotian street foods! This salad has crunchy rice, fragrant flavors and fresh herbs. The dish is typically made with fermented pork sausage, but this inspired recipe brings a Southern twist with the marinated crab.
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Get the recipe ▶ https://foodtv.com/3XxQfwY
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!
Crispy Rice Salad with Marinated Jumbo Lump Crab
Recipe courtesy of Tiffany Derry
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 4 servings
Ingredients
Canola oil, for frying
7 arbol chiles, without stems
1 large egg
4 cups cooked jasmine rice, warm
3 tablespoons shredded coconut
2 tablespoons red curry paste
1 tablespoon thinly shredded makrut lime leaves
Kosher salt and freshly ground black pepper
1/2 cup fish sauce
1/4 cup lime juice
2 tablespoons sugar
1/2 teaspoon chicken bouillon, such as Knorr
1/2 teaspoon umami seasoning (MSG), optional
1/2 cup fresh cilantro, chopped
1/2 cup sliced green onion, plus more for serving
1/2 cup fresh mint, chopped
1/4 cup julienned ginger
1/4 cup thinly sliced red onion
1/4 cup roasted peanuts, chopped, plus more for serving
8 ounces jumbo lump crab meat
Lettuce and shiso leaves, for serving
Directions
Fill a 6-quart pot or deep fryer halfway with canola oil and heat to 350 degrees F.
Add the chiles to the hot oil and fry until fragrant, crispy and deep red, 1 to 2 minutes. Transfer to a paper towel-lined pan and allow to cool.
In a medium bowl, whisk the egg. Add the jasmine rice, coconut, red curry paste and lime leaf. Season with salt and pepper. Form the mixture into 10 balls about the size of limes. Fry the balls until deep golden brown, about 4 minutes. Set aside to cool on a paper towel-lined pan.
To make the marinade, put the fish sauce, lime juice, sugar, chicken bouillon and umami seasoning, if using, in a bowl. Whisk until the sugar is dissolved.
Crumble the fried rice balls into a large bowl. Add the cilantro, green onion, mint, ginger, red onion, roasted peanuts and 1/4 cup of the marinade to the bowl and gently mix to combine.
Mix the crab with 2 to 3 tablespoons of the remaining marinade.
On a plate, arrange the crispy rice mixture and garnish with the marinated crab, fried chiles and more green onions and peanuts. Serve with lettuce and shiso leaves on the side.
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Tiffany Derry’s Crispy Rice Salad with Jumbo Lump Crab | Bobby’s Triple Threat | Food Network
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Food
Alex Guarnaschelli’s Crispy Jasmine Rice Bowl with Garlic Shrimp | Alex vs. America | Food Network
Alex shares a trick for crisping some of the rice in the pan where the shrimp is cooked to absorb all those flavors and bring them into your dinner! What could be better than that?
#AlexGuarnaschelli #AlexVsAmerica #GarlicShrimp #CrispyRice #FoodNetwork
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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!
Crispy Jasmine Rice Bowl with Garlic Shrimp
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 45 min
Active: 30 min
Yield: 2 servings
Ingredients
3/4 cup jasmine rice
Kosher salt
2 tablespoons rice wine vinegar
1 tablespoon grainy mustard
1 tablespoon sesame seeds
1 teaspoon honey
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
10 to 12 pieces medium shrimp (U10), peeled and deveined
1 large clove garlic, grated
2 sprigs fresh basil, stemmed
Directions
Preheat the oven to 350 degrees F.
The rice: Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the rice and a pinch of salt and return to a boil over medium-high heat. Reduce the heat to a simmer, cover and place in the oven to cook until the rice is tender and has absorbed all the liquid, 14 to 16 minutes. Remove a generous 1/2 cup of the rice and set aside. Transfer the rest to a medium bowl.
Make the sauce: In a medium bowl, combine the vinegar, mustard, sesame seeds and honey.
The shrimp: Heat a large skillet over medium heat and add the olive oil and butter. Season the shrimp on all sides with salt. When the butter gets hot and frothy, quickly arrange the shrimp in a single layer. Raise the heat and brown the shrimp on their first side, 2 minutes. Turn the shrimp on their second side and cook through, 3 to 4 minutes. Add the garlic and stir to coat the shrimp. Remove the shrimp and set aside. KEEP the skillet as is.
Crisp the rice: Heat the skillet where the shrimp just cooked and add the reserved 1/2 cup of rice. Let it absorb all of the butter and shrimp flavors. Turn the heat to medium and cook, stirring, until the rice starts to crisp and brown, 3 to 5 minutes.
Assemble: In two bowls, spoon half of the steamed rice in each, spoon some of the sauce over the rice and arrange the shrimp and basil leaves on top. Top with the crisped rice and the remainder of the sauce.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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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Alex Guarnaschelli’s Crispy Jasmine Rice Bowl with Garlic Shrimp | Alex vs. America | Food Network
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