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.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Get ready for Thanksgiving with main dish recipes for your holiday feast, from Ree Drummond’s make-ahead turkey and Ina Garten’s herb-marinated pork tenderloins to Molly Yeh’s orange marmalade glazed ham and more!
#FallMainRecipes #FoodNetwork #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:06 – Ree Drummond’s Make-Ahead Thanksgiving Turkey
3:12 – Jeff Mauro’s Roasted Turkey and Root Vegetables
8:05 – Guy Fieri’s Spice Rubbed Grilled Duck Breast
10:24 – Ina Garten’s Famous Herb-Marinated Pork Tenderloins
13:42 – Kardea Brown’s Scalloped Potato-Stuffed Chicken
16:42 – Jeff Mauro’s Stuffed Beef Tenderloin
23:30 – Alex Guarnaschelli’s Whole Roasted Chicken
30:13 – Guy Fieri’s Turkey Leg Confit with Shallots and Thyme
34:57 – Molly Yeh’s Orange Marmalade Glazed Ham
39:57 – Geoffrey Zakarian’s 5-Star Prosciutto-Wrapped Pork Loin
46:29 – Ree Drummond’s Thanksgiving Turkey Roulade
Get the Recipes:
Ree Drummond’s Make-Ahead Thanksgiving Turkey – https://foodtv.com/3bXKAb8
Jeff Mauro’s Roasted Turkey and Root Vegetables – https://foodtv.com/3Dt936E
Guy Fieri’s Spice Rubbed Grilled Duck Breast – https://foodtv.com/3Qhcp30
Ina Garten’s Famous Herb-Marinated Pork Tenderloins – https://foodtv.com/35N3bD7
Kardea Brown’s Scalloped Potato-Stuffed Chicken – https://foodtv.com/42xsxkl
Jeff Mauro’s Stuffed Beef Tenderloin – https://foodtv.com/3IMbxNX
Alex Guarnaschelli’s Whole Roasted Chicken – https://foodtv.com/3eaCb5H
Guy Fieri’s Turkey Leg Confit with Shallots and Thyme – https://foodtv.com/3FVjPCQ
Molly Yeh’s Orange Marmalade Glazed Ham – https://foodtv.com/3o7VBvS
Geoffrey Zakarian’s 5-Star Prosciutto-Wrapped Pork Loin – https://foodtv.com/3tdI7pc
Ree Drummond’s Thanksgiving Turkey Roulade – https://foodtv.com/3ZPHKNd
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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Food Network Chefs’ Top Thanksgiving Main Dish Recipe Videos 🍗🍂
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Food
Guy Fieri Tries Thanksgiving Done the Big Easy Way 🔥 Diners, Drive-Ins and Dives | Food Network
Guy Fieri heads to Sammy’s Food Service & Deli in New Orleans, where they serve up seafood mirliton soup alongside a traditional Thanksgiving feast featuring turkey, cranberries and oyster dressing.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Sammy’s Food Services & Deli: https://sammysfood.com
Follow them: https://www.instagram.com/sammysfoodservice
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/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Guy Fieri Tries Thanksgiving Done the Big Easy Way 🔥 Diners, Drive-Ins and Dives | Food Network
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Every step of Mika Leon’s recipe is worth it! Just look at that slice 😍
Mika’s brand-new cookbook, Cuban Soul, is available to order today 🎉
Get the recipe 👇
Arroz Imperial (Imperial Rice)
Recipe courtesy of Mika Leon
Level: Intermediate
Total: 3 hr 15 min
Active: 1 hr 15 min
Yield: 8 servings
Ingredients
Chicken Sofrito:
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup Achiote Oil, recipe follows
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
8 garlic cloves, finely minced
2 teaspoons fine kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Sazón Completa, recipe follows, or store-bought sazón
1/2 cup dry white cooking wine
1 1/4 cups tomato sauce
3/4 cup chicken stock, store-bought or homemade
Rice:
1/4 cup Achiote Oil, recipe follows
4 cups long-grain white rice, rinsed and drained
3 teaspoons fine kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground annatto
1 teaspoon ground turmeric
5 cups reserved chicken cooking liquid
For Assembly:
Nonstick cooking spray
1 cup mayonnaise
4 cups shredded mozzarella cheese
1 pound sweet deli ham, diced
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Ree Drummond makes a classic apple pie with a spiced crust, Granny Smith apples and an oat-pecan crumble topped with caramel sauce for a cozy holiday dessert.
#ReeDrummond #ThePioneerWoman #FoodNetwork #ApplePie #Caramel #Recipe
Get the recipe ▶https://foodtv.com/2TJLiiW
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Caramel Apple Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 25 min (includes chilling time)
Active: 1 hr
Yield: 8 servings
Ingredients
Perfect Spiced Pie Crust:
3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
Pie Filling:
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Crumb Topping:
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping
Directions
Special equipment: a pastry cutter
For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
Preheat the oven to 375 degrees F.
Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it’ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
Remove the pie from the oven and pour 1/2 jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving — or don’t if you can’t wait!
Cook’s Note
This recipe makes 2 crusts, but only 1 is used for the pie. Freeze the other crust until you need it, then thaw for about 20 minutes before using.
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 Caramel Apple Pie 🍏🥧 The Pioneer Woman | Food Network
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Food
Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
Four chefs battle in the Chopped kitchen for another culinary showdown!
🔪: Appetizer round: The chefs tackle black radishes, smoked beef tongue, garbanzo beans and Italian anchovies.
🔪🔪: Entrée round: The competition heats up when they must combine halibut, aquavit, Chinese spinach and Mexican chorizo.
🔪🔪🔪: Dessert round: The competition ends on a sweet note with ingredients like banana chips, sugar cane, almond butter and umeboshi.
Stream more #Chopped on HBO Max: https://foodtv.com/StreamOnHBOMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
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Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
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