Food
Ube-Coconut Sticky Buns 💜
Ube and coconut are a popular pairing in the Philippines, and we can see why 🤤 Get Andy Liang’s recipe below:
Ube-Coconut Sticky Buns
Recipe courtesy of Andy Liang for Food Network Kitchen
Level: Intermediate
Total: 4 hr 20 min
Active: 1 hr
Yield: 9 sticky buns
Ingredients:
Dough:
2 1/2 cups plus 2 1/2 tablespoons bread flour
1/2 cup cold whole milk
1/2 cup ube jam
2 1/2 tablespoons granulated sugar
1 teaspoon active dry yeast
1 large egg yolk
2 tablespoons nonfat dry milk powder
1 teaspoon ube extract
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
Nonstick cooking spray
Filling:
6 tablespoons desiccated coconut
6 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar
3/4 cup ube jam
Frosting:
4 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/4 cup unsweetened coconut cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt
Directions:
Special equipment: a digital thermometer
For the dough: Make a tangzhong by whisking 2 1/2 tablespoons bread flour with 7 tablespoons cold water in a small saucepan until combined. Place over medium heat and cook until it thickens to a smooth paste, about 1 minute.
Combine the milk, ube jam and sugar in the bowl of a stand mixer fitted with the dough hook. Whisk in the hot tangzhong until smooth. Test the temperature of the mixture with a digital thermometer to make sure it isn’t over 110 degree F; if it is, whisk the mixture until the temperature drops to 110 degrees F or less. Whisk in the yeast until dissolved. Let the mixture sit until foam forms on top, about 5 minutes.
Add the egg yolk, milk powder, ube extract, salt and remaining 2 1/2 cups bread flour on top of the yeast mixture. Mix on medium-low speed until combined, about 1 minute. Increase the speed to medium and knead until the dough is elastic and smooth, about 10 minutes. Test to make sure the dough passes the windowpane test: Pull off a small piece of dough and stretch it between your hands; it should stretch enough to form a thin film you can see your fingers through without breaking. If it breaks, knead the dough on medium speed for another 2 minutes and test again.
Beat in the butter a tablespoon at a time until the butter is absorbed, about 2 minutes. Transfer the dough to a large bowl sprayed with cooking spray.
Gently shape the dough into a ball, cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour and 30 minutes.
For the filling: Position an oven rack in the center of the oven and preheat to 350 degrees F.
Place the coconut on a baking sheet and bake until golden brown, about 6 minutes. Let cool completely on a rack. Set 2 tablespoons aside for garnish.
Mix the butter, brown sugar, ube jam and 4 tablespoons of the cooled coconut in a stand mixer bowl fitted with a paddle attachment until smooth. Set aside.
Lightly grease a 9-by-9-inch metal baking pan with cooking spray. Line the pan with parchment paper, leaving a few inches of overhang on two opposite sides. Set aside.
Transfer the risen dough to a lightly floured surface and flatten it to a rough 12-by-13-inch rectangle with the shorter side facing you. Spread the ube filling evenly over the dough, leaving an inch untouched on the far side of the rectangle. Roll the dough starting on the side closest to you until you reach the other side of the rectangle and pinch to seal the roll. Slice the log into 9 equal pieces with a serrated knife or unflavored dental floss.
Place the pinwheel pieces cut-side up in the prepared pan and cover the pan loosely with plastic wrap. Set aside to rise in a warm place until the pieces spread enough to touch each other and the dough holds an indent when gently poked with your finger, about 1 1/2 hours.
Preheat the oven to 350 degrees F again.
Bake the buns until the tops are golden brown, 35 to 40 minutes. Cool the buns in the pan on a wire rack until cooled enough to handle, about 10 to 15 minutes.
Meanwhile, while the buns are cooling, make the frosting: Beat the butter and cream cheese in a stand mixer with a paddle attachment or with a hand mixer until smooth. Add the confectioners’ sugar, coconut cream, vanilla extract and salt and beat on low speed until smooth.
Spread the frosting over the warm sticky buns. Sprinkle with the reserved 2 tablespoons toasted coconut and enjoy warm.
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Season 10 of Diners, Drive-Ins and Dives took Guy Fieri across the country in search of standout local eats, with stops at spots like Kramarczuk’s in Minneapolis, the Tune Inn Restaurant & Bar in Washington, D.C., Metro Diner in Jacksonville and The Brick in Kansas City. From old-school diners and beloved family-run restaurants, this season served up unforgettable bites from coast to coast.
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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!
Timecodes:
0:00 – Kramarczuk’s (Minneapolis, MN)
5:35 – Tune Inn Restaurant and Bar (Washington, DC)
11:00 – Greek Corner (Cambridge, MA)
16:54 – Metro Diner (Jacksonville, FL)
22:45 – The Brick (Kansas City, MO)
28:09 – At Sara’s Table Chester Creek Cafe (Duluth, MN)
33:40 – The Blue Door Pub (St. Paul, MN)
40:39 – Good Dog Bar (Philadelphia, PA)
46:14 – Becky’s Diner (Portland, ME)
51:42 – Duluth Grill (Duluth, MN)
57:19 – 10th Ave Burrito Company (Belmar, NJ)
1:03:06 – The Elk Public House
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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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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!
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Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.
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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Ina Garten’s sliders are juicy and packed with flavor. They’re made from seasoned ground beef mixed with garlic, thyme and Dijon mustard, then grilled and topped with melted gruyère. Served on toasted brioche buns with arugula, tomato and red onion, they’re perfect for summer cookouts, backyard gatherings and easy entertaining.
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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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Sliders
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 35 min
Prep: 25 min
Cook: 10 min
Yield: 4 to 5 servings
Ingredients
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving
Directions
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
Slice the buns in half crosswise and toast the halves cut side down on the grill.
Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
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Ina Garten’s 5-STAR Sliders 🍔 🤩 | Barefoot Contessa | Food Network
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