Food
Grilled Cantonese Pork Ribs
They’re sweet, savory and smoky, inspired by the signature reddish pork ribs found in Cantonese barbecue restaurants ✨
Get Andy Liang’s recipe 👇
Grilled Cantonese Pork Ribs
Recipe courtesy of Andy Liang
Level: Intermediate
Total: 9 hr 15 min (includes marinating and resting time)
Active: 40 min
Yield: 6 to 8 servings
Ingredients
2/3 cup hoisin sauce
1/2 cup soy sauce
5 tablespoons Shaoxing wine
4 cloves garlic, minced
1/4 cup dark brown sugar
1 1/2 tablespoons red yeast rice powder, optional (see Cook’s Note)
1 1/2 teaspoons ground white pepper
3/4 teaspoon Chinese five-spice powder
Two 3-pound racks St. Louis-style pork ribs
Kosher salt
6 tablespoons honey or maltose (see Cook’s Note)
Directions
Mix the hoisin sauce, soy sauce, Shaoxing wine, minced garlic, brown sugar, red yeast rice powder, white pepper and five-spice powder in a medium bowl until combined and the sugar has dissolved. Set aside.
Remove any tough membrane from the bone-side of the ribs. Transfer each rack to its own sheet of heavy-duty aluminum foil. Rub the hoisin mixture on both sides of the ribs. Wrap the racks securely and place them meat-side down on a rimmed baking sheet to catch any juices. Marinate in the refrigerator for at least 8 hours or up to 24 hours.
When ready to cook, prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank the coals on one side of the grill). If your grill has a thermometer, you want to aim for 300 to 325 degrees F.
Remove the ribs from the foil, discard the marinade and sprinkle each rack of ribs with 1/2 teaspoon of salt over both sides. Place meat-side up on the indirect (cooler) side of the grill. Close the lid and grill until the bones are slightly charred, about 20 minutes. Flip the ribs with grill tongs and grill bone-side up with the lid on until the pork is cooked through and hits 170 degrees F on an instant-read thermometer, 15 to 20 minutes.
Brush half the honey evenly over the bone side of both rib racks, flip the ribs and place honey-side down on the direct heat (hotter) side of the grill. Quickly brush the remaining honey over the meat side of both rib racks and grill until the outside is charred and caramelized on the bottom, about 2 minutes. Flip the ribs again and char and caramelize the other side, about 2 more minutes. Transfer the racks to a cutting board and let rest for 15 minutes. Cut in between the bones and enjoy.
Cook’s Note
Red yeast rice powder is a natural red food color that doesn’t impart any flavor. It’s typically used to give Cantonese roast meats their signature color. You can substitute 1 teaspoon red gel food color for it if you prefer or omit it if you’re fine with the color being browner than what you see in Cantonese restaurants. Maltose is a thick sweet syrup that’s somewhat like corn syrup and is often used to give Cantonese meats their glossy finish. It can be found online or in Asian grocery stores. If you do use maltose instead of honey, we recommend stirring it with 2 tablespoons of hot water to loosen it and make it easier to brush on.
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Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E2 | Food Network
Chef Fabio Viviani and Chef Jared Forman go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on Manchego while Food Network’s Sunny Anderson and Chef Andrew Zimmern judge the first round. Fabio dishes up Manchego frico with sea bass tartare and fried quail eggs, while Jared fires back with a Manchego snowstorm over fried cauliflower. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E12 | Food Network
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Amanda Freitag, Maneet Chauhan and Marc Murphy balance super sweet ingredients with zucchini in the dessert round.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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Cooking with Bass | Chopped After Hours | Food Network
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Guy Fieri digs into turkey dishes across the country, from barbecue turkey in Kansas City, Missouri, to smoked turkey wild rice soup in Santa Fe, New Mexico. These spots are putting a creative spin on a Thanksgiving classic. #FoodNetwork #GuyFieri #Turkey
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:09 – Mike’s City Diner
4:03 – Funk N Waffles
6:29 – Sammy’s Food Service and Deli
12:26 – The Comet Cafe
Visit the Spots:
Mike’s City Diner – https://www.chownow.com/order/23278/locations/34029
Funk N Waffles – https://funknwaffles.com
Sammy’s Food Service and Deli – https://sammysfood.com
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Guy Fieri Talks Turkey 🍗🔥 Diners, Drive-Ins and Dives | Food Network
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Ina Garten makes a creamy pumpkin mousse with spices, banana and orange zest, topped with homemade whipped cream for a festive holiday dessert.
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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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Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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Ina Garten’s Holiday Pumpkin Mousse 🎃 Barefoot Contessa | Food Network
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Tini put a buffalo chicken twist on her VIRAL Mac and Cheese 🧀🧀 It wouldn’t be Friendsgiving without it!
RECIPE 👇
Tini’s Viral Mac and Cheese with Buffalo Chicken
Recipe courtesy of Tini Younger
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Pasta:
Butter, for greasing the dish
Kosher salt
1 pound dried cavatappi pasta
Chicken:
1 pound chicken tenderloins, cut into bite-size pieces
2 teaspoons dried ranch seasoning, plus more for serving
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Cheese Sauce:
16 ounces Colby Jack cheese, grated (about 4 cups)
8 ounces mozzarella, grated (about 2 cups)
8 ounces Cheddar, grated (about 2 cups)
8 ounces smoked Gouda, grated (about 2 cups)
3 tablespoons unsalted butter
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup hot sauce, such as Frank’s, plus more for serving
One 12-ounce can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard
Garnish:
1 tablespoon chopped chives (optional)
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