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How to Make Alton Brown’s Chicken-Fried Steak | Food Network
Alton’s chicken-fried steak smothered in gravy: what could be more classic?
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Get the recipe: http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe
Chicken Fried Steak
Recipe courtesy of Alton Brown
Total: 1 hr 25 min
Prep: 45 min
Inactive: 10 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Intermediate
Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Directions
Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
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Ree Drummond’s spatchcock turkey is roasted with maple-sage butter, fresh herbs and vegetables for juicy meat, golden, crispy skin and a shorter cooking time.
#ReeDrummond #ThePioneerWoman #FoodNetwork #TurkeyRecipe #Recipe
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Spatchcock Turkey
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 15 min (includes resting time)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
1 stick (8 tablespoons) salted butter
1/3 cup maple syrup
2 tablespoons chopped fresh sage
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped
2 sprigs fresh thyme, chopped
One 12- to 13-pound whole turkey, thawed if frozen
4 stalks celery, cut into 1-inch pieces
3 carrots, sliced on a bias 1 inch thick
1 onion, quartered
Kosher salt and freshly ground black pepper
Directions
Position a rack in the center of the oven and preheat to 425 degrees F.
Melt the butter in a small saucepan over medium heat and add the maple syrup, sage, garlic, rosemary and thyme. Reduce the heat to low and cook while you prepare the turkey, about 10 minutes.
Place the turkey breast-side down on a work surface. Cut down both sides of the backbone with kitchen shears, then remove and set the backbone aside (reserve for stock). Flip the turkey over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the turkey should sit relatively flat.
Grab a roasting pan or a sheet pan. Spread the celery, carrot and onion onto the pan. Top with the turkey breast-side up. Brush the bird with the butter mixture, then season generously with salt and pepper.
Roast the turkey for 30 minutes to begin the browning process. Lower the temperature to 375 degrees F and baste the turkey with the herb butter.
Continue to roast the turkey, basting with the pan juices every 20 minutes, until it is deep golden and registers 165 degrees F when a meat thermometer is inserted in the thigh, another 40 to 50 minutes. Let rest for 20 minutes before carving and serving.
Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
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Ree Drummond’s 5-STAR Spatchcock Turkey 🍗🤩 The Pioneer Woman | Food Network
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Ayesha Nurdjaja returns to the pod to celebrate her New York Times bestselling cookbook, Mediterranean All the Way, and share her approach to creating bold flavors without complicated recipes. She dishes on her new Food Network YouTube series, Flavor Bomb, and all the hilarious behind-the-scenes chaos of Beat Bobby Flay: Holiday Throwdown. Plus, she shares her family’s favorite holiday food traditions and puts her title as the Queen of Rip and Dip to the test in a delicious new game!
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Ayesha Nurdjaja on Flavor Bomb and Beat Bobby Flay: Holiday Throwdown
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Chef Damaris Phillips can make a mean homemade pie crust, but when it comes to pumpkin pie, she thinks store-bought is best!
Get the recipe 👇
Pumpkin Pie in Graham Cracker Crust
Recipe courtesy of Damaris Phillips
Level: Easy
Total: 2 hr (includes cooling time)
Active: 15 min
Yield: two 9-inch pieces
Discover a delightful twist on a classic with my Pumpkin Pie in Graham Cracker Crust! This version elevates the traditional pie with a sweet, buttery graham cracker crust that perfectly complements the spiced pumpkin filling. The store-bought crust not only adds a delightful crunch and richer flavor, but also makes this pie incredibly easy to prepare. Enjoy a smoother, more flavorful pumpkin pie that’s sure to become a new holiday favorite!
Ingredients
2 prepared 9-inch graham cracker crusts
One 15-ounce can pumpkin puree
1 1/4 cups heavy cream
1 packed cup light or dark brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
3 large eggs
Directions
Preheat the oven to 350 degrees F.
Par-bake the graham cracker crusts for 10 minutes. Let cool.
Meanwhile, make the filling. In a large bowl, whisk together the pumpkin, cream, brown sugar, cornstarch, pumpkin pie spice, salt and eggs until smooth. Divide the filling evenly between the 2 crusts, filling them about three-quarters of the way.
Bake until the edges of the filling are just set and the center is slightly wobbly, 45 to 50 minutes. Let cool completely before serving.
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Guy Fieri returns to Mike’s City Diner in Boston, one of the city’s first stops on Diners, Drive-Ins and Dives, where they serve up Thanksgiving staples and comforting homestyle dishes.
Watch #TripleDNation on #HBOMax.
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Guy Fieri is heading back to some of his favorite diners, drive-ins and dives to see how they’ve been doing since his first visit and to get a taste of the new and classic recipes they’re dishing out. Whether they’ve opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.
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 Mike’s City Diner: https://www.mikescitydiner.com
Follow them: https://www.facebook.com/MikesCityDiner
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Guy Revisits a Boston Classic 🍗 Diners, Drive-Ins and Dives: Triple D Nation | Food Network
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We’ve got flavorful recipes for every stage of your Thanksgiving feast: appetizers, the main meal, sides, dessert and more! What will you be cooking up this year?
#FoodNetwork #Thanksgiving #ThanksgivingDinner
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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!
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’ Ultimate Thanksgiving Menu
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