Food
Michael Symon’s Birria-Style Beef Tacos | Symon Dinner’s Cooking Out | Food Network
Michael recreates an emotional eating experience with these meaty, cheesy and practically perfect tacos!
#MichaelSymon #SymonDinners #FoodNetwork #BirriaStyle #BeefTacos
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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!
Birria Style Beef Tacos
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 3 hr
Active: 1 hr 30 min
Yield: 6 servings
Ingredients
4 ancho chiles, halved and seeds removed
2 chiles de árbol, halved and seeds removed
2 guajillo chiles, halved and seeds removed
Olive oil
One 2-pound chuck roast
1 pound bone-in short ribs
Kosher salt and freshly ground black pepper
6 cloves garlic, smashed
1 carrot, cut into thirds
1 large white or yellow onion, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon chili powder
4 chicken stock
4 bay leaves
12 to 15 white corn tortillas
One 10-ounce wheel Oaxaca cheese, grated on the large holes of a box grater (4 cups grated)
Finely diced white onion, for serving
Roughly chopped cilantro, for serving
Lime wedges, for serving
Directions
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.
Place a heavy-bottomed Dutch oven over the direct heat side of the grill. To the dry pan add the ancho chiles, chiles de árbol and guajillo chiles and toast until slightly charred and fragrant, 2 to 3 minutes. Remove and set aside. To the same Dutch oven, add a drizzle of olive oil. Season the chuck roast and short ribs with salt and pepper. Add to the hot oil and deeply brown on all sides, 2 to 3 minutes per side. Add the garlic, carrot, onion, cumin, oregano and chili powder. Add the toasted chiles, then pour in the chicken stock and add the bay leaves. Bring to a simmer, move to the indirect heat side of the grill, close the lid of the grill and simmer for 30 minutes, allowing the chiles to re-hydrate.
Using tongs, pull the chiles out and add to a blender along with 1 to 2 cups of the broth. Cover the lid with a kitchen towel to catch splatters. Puree until smooth then pour the mixture back into the pan.
Add 2 cups of water to the blender to rinse it out and pour into the Dutch oven. Cover the grill with a lid and continue to braise until tender, another 1 to 1 1/2 hours. Try to maintain a temperature of 275 to 300 degrees F. Skim any fat off the top of the pot and save to use to toast the tortillas. Pull the meat from the liquid and shred into smaller pieces using 2 forks. Strain the broth through a fine-mesh sieve and discard the solids. Keep the broth warm.
Place a cast-iron skillet or braiser over the direct heat side of the grill. Using a pastry brush, brush some of the reserved fat all over the skillet. Using tongs, dip 2 of the tortillas into the broth, soaking both sides, and place in the pan. Immediately sprinkle the surface of each tortilla with about 1/4 cup of the cheese and 1/4 cup of the shredded braised beef. Allow the cheese to begin to melt and the tortillas to toast, about 1 minute. Fold each tortilla in half then toast on one side until golden brown and crisp, about 1 minute. Flip to the other side and allow to crisp, about 1 minute. Repeat with the remaining tortillas, cheese and meat.
To serve: Ladle the hot broth into small bowls. Garnish each bowl of broth with finely diced onion and cilantro. Serve alongside the tacos for dipping with some lime wedges on the side.
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Michael Symon’s Birria-Style Beef Tacos | Symon Dinner’s Cooking Out | Food Network
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Alex Guarnaschelli and Daphne Oz are ready to bring the heat as they pit Chef Hal Holden-Bache against Chef Derek Orrell in a high-stakes culinary showdown. In the first round, both chefs must showcase merguez sausage. Derek serves merguez ragù on crostini with radish while Hal counters with merguez bolognese and bucatini. Only one chef will move on for the chance to prove they have what it takes to outcook the competition. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch new episodes of #BeatBobbyFlay on Thursdays at 9|8c!
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!
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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Beat Bobby Flay: How the Sausage Is Made | Full Episode Recap | S13 E3 | Food Network
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Before Season 7 kicks off, follow pitmaster and restaurant owner Kyle Bryner’s journey on the last season of BBQ Brawl, as he brings his Appalachian ingenuity to conquer the competition.
#FoodNetwork
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A brand-new season of #BBQBrawl starts Monday, May 11 at 9|8c!
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Bobby Flay and his chef friends mentor and coach the country’s most-respected barbecue challengers in an intense competition. The coaches go head-to-head to inspire and nurture teams of specialty pitmasters from all over America. At stake is the title of Master of ‘Cue and the opportunity to be featured in a new series on Food Network digital.
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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Kyle Bryner’s Winning Journey from Season 6 🔥 BBQ Brawl | Food Network
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These aren’t your usual French fries 😏 Scott Conant adds fresh herbs, cherry peppers and garlic to his homemade Tuscan-style fries!
Get the recipe 👇
Tuscan Fries
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 1 hr
Active: 45 min
Yield: 4 servings
Ingredients
4 russet potatoes, skin on, sliced into 1/2-inch slices and then into 1/2-inch batons
Neutral oil, for frying
1 head of garlic
15 to 20 fresh sage leaves
8 sprigs fresh thyme, leaves stripped (about 1 tablespoon)
3 sprigs fresh rosemary, leaves stripped (about 1 tablespoon)
2 pinches red pepper flakes
3 Italian hot cherry peppers, stems and some seeds removed, roughly chopped
Fine sea salt
1/4 cup fresh flat-leaf parsley, roughly chopped
Directions
Special equipment: a deep-fryer
Soak the potatoes in a bowl of water for a couple of minutes to remove starch, then remove to a paper towel-lined baking sheet and pat dry.
Heat a deep fryer or heavy-bottomed pot filled about halfway with neutral oil to 350 degrees F. Re-line the baking sheet with dry paper towels.
Par-fry the potatoes in batches in the hot oil until cooked through but not yet browned, 6 to 12 minutes per batch. Remove to cool on the lined baking sheet.
Heat the oil to 375 degrees F.
Meanwhile, roll the head of garlic gently to remove the cloves. leaving the skin intact on the cloves, then crush each clove (if a little skin comes undone, that’s fine). Reserve.
Fry about half of the potatoes, garlic, sage, thyme and rosemary for about 1 minute in the hot oil, then add half of the red pepper flakes and cherry peppers and continue frying until the potatoes are golden brown and crispy, 2 to 4 minutes more. Remove to the towel-lined baking sheet and sprinkle with sea salt and half of the parsley. Return the oil to 375 degrees F and repeat with the remaining potatoes, garlic, sage, thyme and rosemary, adding the remaining red pepper flakes and cherry peppers after the first minute of frying. Sprinkle with sea salt and the remaining parsley.
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Food
Guy CRUNCHES into a Dynamite BBQ Burger with Chicharrón | Diners, Drive-Ins and Dives | Food Network
Guy visits the Memphis BBQ Company in Mississippi for some award-winning barbecue. He samples an out-of-this-world crunch burger topped with crispy, deep-fried pork belly.
#FoodNetwork #GuyFieri #Mississippi #BBQ
Watch #DDD, Fridays at 9|8c!
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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!
Visit Memphis BBQ Co: https://www.memphisbbqco.com
Follow them: https://www.facebook.com/MemphisBarbecueCompany
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Guy CRUNCHES into a Dynamite BBQ Burger with Chicharrón | Diners, Drive-Ins and Dives | Food Network
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This is inspired by mafroum, a Libyan dish made of meat-stuffed potatoes that you fry and then braise. In an old-school Midwest move, Molly makes them in the style of twice-baked potatoes. With a drizzle of sweet, spicy, and tangy harissa ketchup for dunking, these are “dream boats.”
#MollyYeh #GirlMeetsFarm #FoodNetwork #Potatoes
Get the recipe ▶ https://foodtv.com/4cUVFIP
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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!
Meaty Twice-Baked Potatoes
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 45 min
Active: 30 min
Yield: 8 servings
Ingredients
Potatoes:
4 large russet potatoes (at least 12 ounces/340 grams each)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Beef Filling:
Extra-virgin olive oil, for drizzling
1/2 medium onion, very finely chopped
Kosher salt
2 garlic cloves, finely chopped
1 pound (454 grams) 85/15 ground beef
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/4 cup (10 grams) chopped fresh flat-leaf Italian parsley
1/4 cup (10 grams) chopped fresh cilantro
2 tablespoons chopped fresh mint
Harissa Ketchup:
1/2 cup ketchup
2 tablespoons harissa
To Serve:
Chopped fresh parsley
Lemon wedges
Directions
Preheat the oven to 425 degrees F.
To roast the potatoes: Using a fork or the tip of a paring knife, poke shallow holes all over each potato. Place directly on the oven rack and bake for 50 minutes to 1 hour until fully cooked and tender. Remove from the oven and allow to cool just enough to handle.
Cut the potatoes in half lengthwise. Use a spoon to remove the flesh of the potatoes, leaving a thin layer of potato behind to protect the skins. Add the potato flesh to a large mixing bowl. Drizzle the olive oil onto a baking sheet and coat the potato skins all over with olive oil. Season with salt and pepper and set aside.
For the beef filling: Heat a drizzle of olive oil over medium heat. Add the onion, season with a pinch of salt and cook for 4 to 6 minutes until softened and just starting to brown. Add the garlic and cook for 1 minute until fragrant. Remove from the heat and add to the bowl with the potato innards. Allow to cool to room temperature.
Add the beef, coriander, cumin, paprika, cinnamon, red pepper flakes, parsley, cilantro, mint, and 1 1/2 teaspoons of salt to the bowl with the potato innards. Using clean hands, mix to thoroughly combine. (To taste the beef mixture for seasoning, heat up a small skillet and cook a little patty of meat. Adjust seasoning as needed before proceeding to the next step.)
Divide the meat mixture equally into 8 portions, stuffing one portion into the cavity of each potato skin and molding into a smooth mound. Bake for 25 to 30 minutes until fully cooked and the tops are browned (a meat thermometer inserted into the middle should read 140 to 145 degrees F for medium doneness and up to 160 degrees F for well done). Set aside to cool slightly.
To make the harissa ketchup, combine the ketchup and harissa in a small bowl.
To serve, place the potatoes on a serving platter. Sprinkle the tops with chopped parsley. Serve with the harissa ketchup and lemon wedges.
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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Molly Yeh’s Ultimate Potato Upgrade 🥔 | Girl Meets Farm | Food Network
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