Guy Fieri visits The Oinkster in Eagle Rock, CA, a spot known for taking its time with fast food-style favorites, including their famous pulled pork and pastrami sandwich that Guy says you’ll “flip” for.
#FoodNetwork #GuyFieri #California #PulledPork
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 The Oinkster: https://theoinkster.com
Follow them: https://www.facebook.com/TheOinkster
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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Fast Food But BETTER in California 🤤🔥 | Diners, Drive-Ins and Dives | Food Network


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Michael Symon’s City Chicken isn’t chicken at all! It’s skewered pork tenderloin coated in seasoned breadcrumbs, pan-fried until golden and finished until tender for a crispy, juicy comfort dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
Get the recipe ▶ https://foodtv.com/4402DIz
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

City Chicken

RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 10 min
Active: 30 min
Yield: 4 servings

Ingredients

2 pounds cleaned pork tenderloin, cut into even 1-inch cubes
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons sweet paprika
Kosher salt and freshly cracked black pepper
2 cups plain breadcrumbs
2 large eggs, beaten
Olive oil, for cooking

Directions

Special equipment: eight 6-inch skewers

Set up a grill for indirect heat, with one side on and one side off. If using charcoal, pile coals on one side only.

Thread pork cubes onto skewers, dividing evenly, and set aside.

In one bowl, whisk flour with 1 tablespoon paprika and season with salt and pepper. In a second bowl, combine breadcrumbs with 1 teaspoon paprika and season with salt and pepper. In a third bowl, whisk eggs with remaining 1/2 teaspoon paprika and season with salt and pepper.

Season pork skewers with salt and pepper. Dredge each skewer in flour, then egg, then breadcrumbs, shaking off excess between steps.

Heat a large cast-iron pan over direct heat on the grill and add enough olive oil to come about 1/8 inch up the side. Once hot, add skewers in batches and brown on all sides, about 2 to 3 minutes per side, without overcrowding.

Once all skewers are browned, return them to the pan, move the pan to indirect heat, and finish cooking until the internal temperature reaches 150 degrees F, about 15 to 20 minutes more. Serve.

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Michael Symon’s 5-Star City Chicken Isn’t Actually Chicken 🤔 Symon’s Dinners Cooking Out
khttps://youtu.be/LHxqCYxE184

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Guy Fieri heads to the Embarcadero in San Francisco to check out Pier 23 Cafe Restaurant & Bar, an outdoor bar with fantastic fresh seafood. He samples fish tacos made with fresh, semi-rare catch-of-the-day topped with fresh corn relish and slammin’ homemade slaw.
#FoodNetwork #GuyFieri #SanFrancisco #Seafood
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!

Visit Pier 23: https://www.pier23cafe.com
Follow them: https://www.instagram.com/pier_23_cafe

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

▶ SUBSCRIBE: https://foodtv.com/4e15m9g
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Guy Savors KNOCKOUT Fish Tacos in San Francisco | Diners, Drive-Ins and Dives | Food Network


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How to Cook Like an Italian: Part 6 🇮🇹
Oozing egg yolk! Creamy ricotta filling! Raviolo al uovo is a show-stopping pasta dish that feels as special as it looks 💛 Each delicate pasta parcel holds creamy ricotta filling with a whole egg yolk tucked inside. When cut open, the yolk flows into the pasta for a built-in sauce. Traditionally served simply with butter, Parmesan and herbs, it’s an elegant yet surprisingly achievable dish that turns a few humble ingredients into something unforgettable. Gabe finishes this epic meal with a Blood Orange Granita that’s bright, refreshing and incredibly simple.

Get the recipes:
▶ Raviolo al Uovo: https://foodtv.com/4h1BBbp
▶ Blood Orange Granita: https://foodtv.com/4y8n3x3

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

0:00 – Intro
0:47 – Combine Dough Ingredients
2:13 – Knead the Dough
3:30 – Rest the Dough
3:47 – Make Cheese & Egg Filling
5:34 – Transfer to Piping Bag
6:07 – Run Dough Through Pasta Machine
8:12 – Prep Sheets with Pasta Cutter
8:17 – Pipe Cheese Mixture onto Sheets
8:27 – Add Egg Yolk to Piped Mixture
8:33 – Bind Together Pasta Sheets with Egg Wash
8:47 – Drape Second Sheet on Top & Shape with Cutter
9:52 – Boil Water with Salt
10:05 – Melt Butter with Sage for Sauce
10:30 – Add Ravioli into Boiling Water
11:07 – Add Ravioli to Sauce
11:25 – Plate and Top with Parmesan
11:33 – Taste Test!
12:19 – Combine Blood Orange Juice with Sugar
12:58 – Transfer to Pan & Place in Freezer
13:09 – Scrape Mixture After 45 Minutes
13:15 – Repeat
13:37 – Add Optional Prosecco or Whipped Cream
14:14 – Taste Test!

🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop Saturdays at 7pm EST.

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.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Ravioli #Eggs

How to Make Egg Yolk-Stuffed Raviolo Like an Italian (with Chef Gabe Bertaccini) 🇮🇹


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Gabe shows how to cook with ricotta two ways — ricotta gnocchi and stuffed zucchini blossoms — on the latest episode of #CookLikeAnItalian.

Get the recipe 👇

Fried Stuffed Zucchini Blossoms
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 12 pieces

Ingredients

1 cup fresh ricotta
1/4 cup finely shredded low-moisture whole-milk mozzarella
1/4 cup grated Parmigiano-Reggiano
Zest of 1 lemon
Kosher salt and freshly ground black pepper
12 zucchini blossoms with stems
1 cup all-purpose flour
1/4 cup rice flour
1/2 teaspoon baking powder
1 1/4 cups chilled plain seltzer
Vegetable oil, for frying

Directions

Special equipment: a deep-fry thermometer

Combine the ricotta, mozzarella, Parmigiano, lemon zest, 1/4 teaspoon salt and some black pepper in a bowl and stir to combine. If desired, you can transfer the filling to a resealable plastic bag or piping bag and snip off the end or just fill the blossoms by hand with a small spoon.

Gently open the petals of a zucchini blossom. With two fingers, pluck out the fuzzy yellow stamen at the base of the flower. Repeat with the remaining flowers. Fill each blossom with some of the filling, then gently twist the tops to seal them closed.

For the batter, whisk the all-purpose flour, rice flour, baking powder and 1 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.

Heat 2 inches of oil in a Dutch oven to 360 degrees F. Line a rimmed baking sheet with a cooling rack.

Dip half of the blossoms in batter, letting the excess drip back into the bowl, and add to the hot oil. Fry, turning as needed, until crisp and golden, 2 to 3 minutes. Transfer to the cooling rack. Season with salt.

Let the oil return to 360 degrees F and repeat with the remaining blossoms and batter. Serve hot.

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#CookLikeAnItalian

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