Guy Fieri fires up the grill to cook an array of marinated seafood, from scallops to crab, and the ingredients for his cioppino sauce.
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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!

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!

Grilled Cioppino with Fire-Roasted Tomato
Level: Intermediate
Total: 2 hr 25 min (includes marinating time)
Active: 1 hr 25 min
Yield: 4 to 6 servings

Ingredients

Grilled Cioppino:
Oil, for greasing
5 lemons, 3 halved and 2 quartered
2 cups dry California white wine
1/2 cup extra-virgin olive oil
2 tablespoons capers, roughly chopped
2 teaspoons kosher salt
1 teaspoon chile flakes
1 teaspoon freshly ground black pepper
8 cloves garlic, roughly chopped
Two 2-pound Dungeness crabs
8 large sea scallops, cleaned with muscles removed
6 jumbo shrimp (U4-count), head and tail on
1 pound boneless, skinless halibut fillet

Fire Roasted Tomato and Vegetable Puree:
8 Roma tomatoes, tops trimmed and halved
2 large red bell peppers, cheeks removed, seeded and ribs removed
1 large bulb fennel, trimmed and quartered, fronds reserved for garnish
1 large sweet onion, cut into 1-inch rings
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon fennel seeds
1/4 teaspoon chile flakes
1 bulb garlic
1/2 cup chopped fresh basil
2 tablespoons ouzo

Directions

For the cioppino: Preheat the grill to medium-high heat. Wipe down the grates with an oil-blotted towel to clean and create a nonstick surface.
Squeeze the lemon halves (catching the seeds and discarding) into a large bowl, then add the lemon halves to the bowl as well. Add the wine, olive oil, capers, salt, chile flakes, peppers and garlic. Whisk to combine and set aside.

Clean and cut the crabs: remove the hard shell, cut off the tail and discard the gills, then cut the halves into pieces so each piece has 2 to 3 legs. Place the crabs, scallops, shrimp and halibut in the marinade and gently toss to coat. Cover and refrigerate for 1 hour, giving it a stir after 30 minutes.

For the puree: Place the tomatoes, bell peppers, fennel and onions in a large gratin dish, and then drizzle with three tablespoons of the olive oil, 2 teaspoons salt and 1/2 teaspoon pepper. Add the fennel seeds and chile flakes and toss to coat everything evenly. Cut the top off of the bulb of garlic to expose the cloves. Place the garlic on a large piece of foil and drizzle with the remaining 1 tablespoon olive oil and sprinkle with a pinch each salt and pepper. Wrap up the foil into a tight pouch. Place the vegetables on the grill and the garlic pouch in the corner of the grill over indirect heat. Grill the vegetables on both sides until tender and charred around the edges, 8 to 10 minutes. Remove the vegetables and set aside.

Roast the garlic over direct heat until medium brown and paste-like, 20 to 25 minutes. Remove from the grill, cool enough to handle, then squeeze out the garlic paste from the bulb and set aside. Working in batches, add the vegetables and garlic paste to the bowl of a food processor and pulse until sauce-like in appearance and consistency. Transfer to a large saute pan set over medium heat. Stir and simmer until the sauce slightly thickens, 7 to 8 minutes. Add half of the basil and the ouzo, then remove from the heat and set aside.

Grill the crab for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes. Grill the shrimp for 3 to 4 minutes then flip and cook for 2 to 3 minutes more. Finally add the halibut and scallops to the grill; cook for 2 to 3 minutes on the first side then turn over and cook for 2 to 3 more minutes. Remove all the seafood from the grill to a platter.

Serve the seafood family-style with the sauce generously ladled on top. Garnish with the remaining basil, the quartered lemons and the reserved fennel fronds.

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Guy Fieri’s Grilled Cioppino | Guy’s Big Bite | Food Network


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Sunny Anderson visits a cheese factory to see how string cheese is made.

This video is part of How’d That Get On My Plate?, hosted by Sunny Anderson.

How’d That Get On My Plate? explores how cutting edge technology can take simple raw ingredients and transform them into your favorite foods. Watch as milk, strawberries, corn, honey and potatoes take a remarkable journey converting into string cheese, strawberry margarita mix, blue tortilla chips, honey roasted peanuts and even vodka! Hosted by Sunny Anderson of Cooking for Real, How¿d That Get On My Plate? gives food lovers an inside look at the methods used to plant, nurture, harvest, transport, heat, cool, slice, dice, mix, package and otherwise process raw ingredients into the foods you eat.

For more How’d That Get On My Plate?: http://www.foodnetwork.com/shows/howd-that-get-on-my-plate

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This trip, Guy Fieri’s checking back with some DDD faves still makin’ waves! First up, elevated pub grub keeps rockin’ in Memphis, plating outrageous General Tso’s cauliflower. Then, a Greek joint in Cape May, N.J., has expanded, dishin’ out new specialties like off-the-hook octopus salad.
#FoodNetwork #GuyFieri #Memphis #CapeMay
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 South of Beale: https://southofbeale.com/
Follow them: https://www.instagram.com/southofbeale/

Visit George’s Place: https://kararestaurantgroup.com/georges-original/
Follow them: https://www.instagram.com/georgesplacecapemay/

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 Stops by for Unreal General Tso’s Cauliflower | Diners, Drive-Ins and Dives | Food Network


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Four talented chefs face off in a cooking competition. In the first round, they must create an appetizer with pig’s head, fava beans, strawberries and roquefort blue cheese. For the entrée, the basket includes pig organs, fiddlehead ferns, morel mushrooms and bourbon cream liqueur. In the final dessert round, they work with pig tails, dragon fruit, sorghum flour and lard.
#FoodNetwork #Competition
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

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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Chopped: Pig’s Head, Fava Beans, Strawberries | Full Episode Recap | S13 E3 | Food Network


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Ree Drummond is cleaning out her fridge and using up food that’s on its way out. She’s turning milk and cream into a wonderful Lemon Rice Pudding with leftover lemons, while the produce drawer is transformed into a cool, delicious Fridge Gazpacho.
#ReeDrummond #ThePioneerWoman #FoodNetwork #LemonRicePudding
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/4eaLja3
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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!

Lemon Rice Pudding
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 10 min
Yield: 2 to 4 servings

Ingredients
1 cup medium-grain white rice
2 cups milk
2 tablespoons heavy cream
1 tablespoon salted butter
Pinch of kosher salt
One 8-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Zest of 1 1/2 lemons plus juice of 1/2 lemon, plus extra lemon zest, for serving
1 large egg, beaten

Directions

Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.

Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.

Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

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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Ree Drummond’s Lemon Rice Pudding | The Pioneer Woman | Food Network


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