Food
Scott Conant’s Roasted Clams Casino | Food Network
Cook along with Scott as he steams clams and stuffs them with bacon, herbs and breadcrumbs to create this classic appetizer!
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Roasted Clams Casino
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 1 hr
Active: 40 min
Yield: 8 servings
Ingredients
Clams:
36 littleneck or Manila clams
2 ounces bacon, minced
1 tablespoon olive oil, optional
2 shallots, minced
1/2 red bell pepper, minced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1/4 cup white wine
1/4 cup reserved clam cooking juice
1 teaspoon minced parsley
4 ounces (1 stick) unsalted butter, softened
Breadcrumbs:
1/2 cup panko
1 garlic clove, smashed
Kosher salt
2 tablespoons extra-virgin olive oil
Pinch crushed red pepper flakes
2 tablespoons minced parsley
2 lemons, cut into wedges, for serving
Directions
For the clams: Add the clams to a large pot or large saute pan with a lid. Add 1/2 cup water and cover the pan. Bring to a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. Discard any clams that do not open. Reserve 1/4 cup clam juice.
When they are cool enough to handle, remove the empty top shells of each clam and use your fingers to gently pull the clams from the bottom shell; reserve the bottom shells. Finely chop the clams and reserve.
Cook the bacon in a medium saucepan over medium-low heat until well crisp and rendered, 8 to 10 minutes.
Remove the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan seems dry, add a touch of oil). Add the shallots, peppers, a pinch of salt and the crushed red pepper flakes and cook until soft and starting to caramelize, 8 to 10 minutes. Add the garlic and thyme to the pan and cook until the raw-garlic flavor is gone and the shallots are sweet, 6 to 8 minutes.
Add the oregano leaves to bloom, then deglaze with the wine and 1/4 cup reserved clam juice and cook until the mixture is reduced by about 80 percent, about 4 minutes. Remove from the heat and stir in the bacon and parsley to combine. Place the bacon mixture in a bowl over an ice bath, stir in the butter and clams and cool slightly until just warm. Taste the mixture and season with salt.
For the breadcrumbs: Preheat the oven to 425 degrees F.
Put the panko, crushed garlic clove and a pinch of salt in dry skillet over medium heat and toast, stirring and tossing constantly till lightly browned, about 5 minutes. Transfer the panko mixture to a bowl and stir in the extra-virgin olive oil, pepper flakes and parsley with a fork. Discard the crushed garlic clove.
Stuff each clam shell generously with about 1 tablespoon of the clam mixture and sprinkle with enough breadcrumbs to coat, pressing lightly so the breadcrumbs stick. Place the stuffed clams on a metal tray or cast-iron pan. Bake until hot and golden, 10 to 15 minutes. Serve with lemon wedges.
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Scott Conant’s Roasted Clams Casino | Food Network
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How to Cook Like an Italian: Part 10 🇮🇹
Gabe’s refined version of chicken parm is nothing like you’d find at your favorite red sauce Italian joint. Golden, crispy chicken cutlets are topped with melty mozzarella, juicy cherry tomatoes blistered in a hot oven and plenty of torn basil. He finishes the meal with his Chocolate Salami, a playful and classic no-bake Italian dessert that looks just like its namesake.
Which Italian classic should Gabe make next? Let us know in the comments below! 🇮🇹🍅
Get the recipes:
▶ Chicken Parm with Blistered Cherry Tomatoes and Basil: https://foodtv.com/4fMPiZC
▶ Chocolate Salami: https://foodtv.com/4qhnIJ3
ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹
00:00 – Intro
00:36 – Cut the Chicken Breast Halfway
01:07 – Pound the Chicken
01:50 – Prep the Breading Materials
03:18 – Bread the Chicken
04:37 – Place Cherry Tomatoes in Oven
05:25 – Warm Clarified Butter in a Pan
06:01 – Fry the Chicken
07:30 – Remove Tomatoes from Oven
07:46 – Cut Up Mozzarella & Place on Chicken
08:48 – Place Chicken in Oven
09:00 – Pick Tomatoes off the Vine
09:22 – Add Basil, Garlic & Seasonings
09:48 – Mix
10:07 – Remove Chicken from Oven
10:15 – Plate the Chicken Parm
10:52 – Taste
11:31 – What Is Chocolate Salami?
12:00 – Melt Chocolate
12:15 – Combine Ingredients in a Bowl
13:07 – Chop Up Cookies
13:37 – Add Dried Fruits & Nuts to Chopped Cookies
13:55 – Add Chocolate to First Mixture
14:00 – Combine Both Mixtures
14:41 – Spread onto Plastic & Wrap as Salami
15:20 – Place in Freezer
15:36 – Remove from Freezer
16:00 – Roll in Powdered Sugar
16:12 – Wrap with Kitchen Twine
16:36 – Slice It Up
17:00 – Taste
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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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How to Cook Chicken Parm Like an Italian with Gabe Bertaccini 🇮🇹
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Ree Drummond combines frozen dinner rolls and hot dogs to become Pretzel Dogs!
Get the recipe 👇
Pretzel Dogs
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 25 min
Yield: 6 pretzel dogs
Pretzel dogs are an airport delicacy for me, and every time I eat one, I feel instantly transported to LaGuardia Airport, where I first had one many years ago. (I wonder if any cookbook author has ever associated something delicious with LaGuardia Airport? This may be a first.) The truth is, pretzel dogs are so easy to make at home, and the results are eve better than what you’ll get at LaGuardia! I’m not sure if that is a comfort or not, haha. You do have to remember to thaw the frozen dinner rolls overnight in the fridge, but once they’re thawed out, the process really does move quickly! And the quantity is limited only by the number of hot dogs and frozen dinner rolls you have on hand. Great for teenagers and middle-agers alike!
Ingredients
Cooking spray
6 frozen dinner roll dough balls, thawed, at room temperature
6 hot dogs
1/4 cup baking soda
1 large egg, beaten
1 teaspoon pretzel salt
Heavenly Maple Mustard, recipe follows, for serving
Refrigerator Pickles, recipe follows, for serving
Heavenly Maple Mustard:
1/2 cup mayonnaise
1/2 cup grainy brown mustard or Dijon mustard
1/4 cup maple syrup
1 teaspoon paprika
1/2 teaspoon kosher salt
Refrigerator Pickles:
2 English cucumbers
3 tablespoons chopped fresh dill
1 teaspoon mustard seeds
2 green onions, white parts only, thinly sliced
1 1/2 teaspoons kosher salt
2/3 cup white wine vinegar
Directions
Preheat the oven to 425 degrees F. Mist a sheet pan with cooking spray. Bring a 4-quart pot of water to a boil.
Roll one dinner roll into a long skinny roll about twice the length of the hot dogs you’re using.
Starting at one end and tucking in the open end of the dough to start, coil the dough around the hot dog, being careful not to pull the dough too tight.
Leave the end of the hot dog exposed and tuck in the other end of the dough.
Repeat to roll up the rest of the hot dogs in dough.
Slowly add the baking soda to the boiling water. (Don’t add it too fast or the water could boil over. Don’t ask me how I know this.)
One by one, lower a wrapped hot dog into the water and let it boil for 30 seconds, carefully moving it around the water so that it boils evenly. (If the dough comes loose on one end, no worries! You can fix it after it comes out of the water.)
Remove the hot dog to the prepared sheet pan and repeat with the rest.
Brush the dough with the beaten egg and sprinkle on some pretzel salt.
Bake the pretzel dogs until the surface is deep golden like a pretzel, 10 to 12 minutes.
Serve with Heavenly Maple Mustard and Refrigerator Pickles on the side!
Heavenly Maple Mustard:
Yield: About 1 1/2 cups
In a medium bowl, combine the mayonnaise and mustard. Add the maple syrup, the paprika and the salt. Stir until everything is mixed together. Then transfer the mixture to a half-pint jar and screw on the lid. Keep refrigerated for up to 2 weeks!
Refrigerator Pickles:
Yield: 1 quart
Slice the cucumbers about 1/8 inch thick. (Use a v-slicer or mandoline if you prefer!)
In a 1-quart mason jar, layer a few cucumber slices, a little of the dill, some of the mustard seeds and a little of the green onion.
Continue layering the ingredients, pressing and packing everything as you go.
Add the salt and the vinegar and top it off with cold water until it covers the ingredients. Screw on the lid tightly. Then turn the jar over a few times to mix.
Refrigerate for at least 8 hours before using. Store in the fridge for up to 2 weeks.
Recipe courtesy of “The Pioneer Woman Cooks: Dinner’s Ready!” by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.
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Ina Garten’s Fiesta Corn & Avocado Salad is made with corn, tomatoes, peppers, onion and avocado, tossed in a tangy lime dressing. It is a fresh, easy salad that is perfect as a light side or quick make-ahead dish.
#InaGarten #BarefootContessa #FoodNetwork #CornAvocadoSalad
Get the recipe ▶ https://foodtv.com/3esg9KA
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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!
Fiesta Corn and Avocado Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Active: 30 min
Yield: 6 servings
Ingredients
3 ears corn, preferably yellow, shucked
Kosher salt and freshly ground black pepper
1 pint heirloom cherry tomatoes, halved through the stem
1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
1/2 cup medium-diced red onion
2 jalapeno peppers, seeds and ribs removed, minced
1 1/2 teaspoons grated lime zest
1/4 cup freshly squeezed lime juice (3 limes)
2 tablespoons good olive oil
1 teaspoon minced garlic
1/4 teaspoon chipotle chile powder
2 ripe Hass avocados, large-diced
Juice of 1 lemon
Directions
Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.
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Ina Garten’s 5-STAR Fiesta Corn & Avocado Salad 🌽🥑🤩 | Barefoot Contessa | Food Network
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From Lance Sandwich Crackers and Wonder Bread to Sun-Maid Raisins, Jell-O, Sun Chips and more, see how these lunch box staples are made.
#FoodNetwork #Unwrapped
Watch more Unwrapped throwbacks ▶ https://foodtv.com/3t9NCEO
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Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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!
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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How Your Favorite Lunch Box Treats Are Made 🎒🥪 Unwrapped (Throwback) | Food Network
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Season 12 of Diners, Drive-Ins and Dives serves up a cross-country feast as Guy Fieri tracks down smoky barbecue joints, Southern kitchens, neighborhood sandwich shops, Latin street vendors, global comfort food and legendary breakfast spots.
#FoodNetwork #DDD
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!
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
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LIVE 🔥 The Best of #DDD Season 12 with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
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