Food
Ina Garten’s Roasted Turkey Roulade and Homemade Gravy | Barefoot Contessa | Food Network
If carving a whole turkey on Thanksgiving day isn’t for you, Ina has the perfect solution! This Roasted Turkey Roulade is made with a juicy, golden-brown turkey breast and stuffed with savory stuffing, sausage and cranberry.
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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.
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!
Roasted Turkey Roulade
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 3 hr 15 min
Prep: 30 min
Inactive: 15 min
Cook: 2 hr 30 min
Yield: 6 to 7 servings
Ingredients
3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
1 1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted
Directions
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s Roasted Turkey Roulade and Homemade Gravy | Barefoot Contessa | Food Network
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Maneet Chauhan joins the pod to talk about one of Food Network’s most ambitious competitions yet: Chopped Castaways. Maneet shares what it was like judging a group of chefs dropped onto a remote island. She reveals why the experience felt unlike anything she’s ever done on television and why some of the food served on the island ranks among the best she’s ever tasted on Chopped.
Maneet also reflects on her latest season of BBQ Brawl, including welcoming Brooke Williamson into the captain’s chair, the emotional responsibility that comes with mentoring a team, and why helping chefs recognize their own potential is her favorite part of the job. Plus, she shares stories from her life in Nashville, her philosophy on following culinary instincts, her quest to saber 50 bottles of champagne before turning 50 and her ultimate Nashville food day.
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Maneet Chauhan on Chopped Castaways, BBQ Brawl and Giving Life 500 Percent
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Food Network’s Scott Conant and Chef Laura Vitale bring chefs Nicolas Bour and R.J. Moody head-to-head in Bobby Flay’s kitchen. The key ingredient is tri tip. R.J. serves a savory tri tip taco with roasted corn salsa, while Nicolas answers with grilled tri tip and garlic chimichurri sauce. Only one chef will rise to claim the top spot in this intense culinary showdown. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays at 9|8c!
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Beat Bobby Flay: Tri Tip Throwdown 🥩 | Full Episode Recap | S13 E10 | Food Network
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Ree Drummond’s Twice-Baked Potatoes are fluffy baked potatoes filled with bacon, cheese, sour cream and green onions, then baked again until melty and golden with crispy skins.
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Twice-Baked Potatoes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 12 to 16 servings
Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes.
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500 5-Star Reviews 🌟 Ree Drummond’s Twice Baked Potatoes 🥔 The Pioneer Woman | Food Network
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Michael Symon’s spatchcock chicken is marinated with orange, oregano and spices, then grilled until charred and juicy for a flavorful main dish perfect for summer cookouts.
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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!
Spatchcock Chicken
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 3 hr 30 min (includes marinating and resting times)
Active: 30 min
Yield: 4 servings
Ingredients
1 tablespoon fresh oregano leaves, chopped
1 teaspoon sweet or smoked paprika
1 teaspoon ground Urfa pepper
Zest and juice of 2 oranges
1/4 cup olive oil
Kosher salt and freshly ground black pepper
One 4-pound whole chicken
Duck fat spray or olive oil spray
Directions
In a large mixing bowl, whisk together the oregano, paprika, Urfa pepper, orange zest and juice. Drizzle in the olive oil and season with salt and pepper.
Pat the chicken dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the chicken, reserving it for stock. Flip the chicken so it’s breast-side up, then press down firmly to flatten the bird.
Place the chicken in a zip-top bag and pour in the marinade. Seal and massage to coat the chicken on all sides. Refrigerate and marinate for 2 to 6 hours.
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken skin-side down over the direct heat and cook until the skin is charred, 3 to 5 minutes.
Flip the chicken and move it to the indirect heat side of the grill. Cover and cook until the thickest part of the chicken reaches an internal temperature of 165°F, about 45 minutes. Spray the chicken halfway through cooking with duck fat spray or olive oil spray.
Remove the chicken from the grill and let rest for 15 minutes before cutting into pieces and serving.
Cook’s Note
For indoor cooking, char the chicken skin-side down in a cast-iron skillet on the stovetop. Flip the chicken and transfer the pan to a 400°F oven. Roast until the chicken reaches an internal temperature of 165°F, about 45 minutes, spraying with duck fat or olive oil spray halfway through cooking.
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Michael Symon’s Spatchcock Chicken 🍗🔥 Symon’s Dinners Cooking Out | Food Network
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Sweet, flaky and bursting with blueberry filling, Ree Drummond’s Blueberry Hand Pies are the perfect grab-and-go dessert to finish off a ranch-style cookout.
#ReeDrummond #ThePioneerWoman #FoodNetwork #PecanPie
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3RDL7qC
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Blueberry Hand Pies
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 10 min (includes cooling time)
Active: 30 min
Yield: 12 servings
Ingredients
Filling:
3 cups blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons lemon zest plus juice of 1/2 lemon
1 teaspoon vanilla extract
Pastry:
3 sheets frozen puff pastry (from two 17.3-ounce packages, such as Pepperidge Farm), thawed
1 large egg beaten with 2 tablespoons water
Glaze:
2 cups powdered sugar
1/2 teaspoon vanilla extract
Directions
Watch how to make this recipe.
For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.
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 Blueberry Hand Pies | The Pioneer Woman | Food Network
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