Food
Fan-Favorite Ultimate Fajitas with Tyler Florence | Tyler’s Ultimate | Food Network
Tyler’s fajitas have a 5-star rating for a reason!
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Fried chicken, burgers, spaghetti and meatballs – if you’re going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler’s Ultimate.
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!
Fajitas
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 3 hr 10 min
Prep: 50 min
Inactive: 2 hr
Cook: 20 min
Yield: 6 to 8 servings
Ingredients
Marinade (Mojo):
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
Fajitas:
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
For Serving:
Guacamole, recipe follows
Good quality store bought salsa
Guacamole:
5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil
Directions
For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat.
Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
Thinly slice the steak against the grain on a diagonal.
To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.
Guacamole:
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.
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#TylersUltimate #TylerFlorence #FoodNetwork #Fajitas
Fan-Favorite Ultimate Fajitas with Tyler Florence | Tyler’s Ultimate | Food Network
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Season 10 of Diners, Drive-Ins and Dives took Guy Fieri across the country in search of standout local eats, with stops at spots like Kramarczuk’s in Minneapolis, the Tune Inn Restaurant & Bar in Washington, D.C., Metro Diner in Jacksonville and The Brick in Kansas City. From old-school diners and beloved family-run restaurants, this season served up unforgettable bites from coast to coast.
#FoodNetwork #DDD
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Timecodes:
0:00 – Kramarczuk’s (Minneapolis, MN)
5:35 – Tune Inn Restaurant and Bar (Washington, DC)
11:00 – Greek Corner (Cambridge, MA)
16:54 – Metro Diner (Jacksonville, FL)
22:45 – The Brick (Kansas City, MO)
28:09 – At Sara’s Table Chester Creek Cafe (Duluth, MN)
33:40 – The Blue Door Pub (St. Paul, MN)
40:39 – Good Dog Bar (Philadelphia, PA)
46:14 – Becky’s Diner (Portland, ME)
51:42 – Duluth Grill (Duluth, MN)
57:19 – 10th Ave Burrito Company (Belmar, NJ)
1:03:06 – The Elk Public House
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BINGE the Best of #DDD Season 10 with Guy Fieri 🔥🍴| Diners, Drive-Ins and Dives | Food Network
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I scream, you scream, we all scream for ice cream! Escape the summer heat and discover how your favorite ice cream treats, including Dibs, Blue Bunny Banana Split Ice Cream, Cookies & Cream, Rocky Road and more, are made in this Unwrapped throwback.
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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WATCH NOW🍦: How Iconic Ice Cream Treats Are Made | Unwrapped | Food Network
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Four chefs battle it out in the Chopped kitchen: fast food edition! From drive-thru burgers and fries to instant ramen and frozen pizza, every basket is packed with fast food-inspired ingredients as the chefs fight to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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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.
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The WILDEST Fast Food Challenges 🍔🍟 | Chopped | Food Network
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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens set inside The Neighborhood Pizzeria, aiming to impress the judges for a chance to win up to $20,000 and return next week to defend their title. In this round, all pizzas must be meatless, feature canned sweet potatoes and be spicy. Allison Fasano makes a spicy puttanesca slice. Gustavo Romero prepares a spicy personal pizza with roasted vegetables. Chef Franklin Becker serves a New York-style spicy roasted veggie slice. Each chef battles to stand out in Flavortown’s high-stakes kitchen showdown.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
#GuyFieri #FoodNetwork #FlavortownFoodFight
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.
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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The SPICIEST Episode of Flavortown Food Fight YET🔥 | S1 E9 Recap | Food Network
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Ina Garten’s sliders are juicy and packed with flavor. They’re made from seasoned ground beef mixed with garlic, thyme and Dijon mustard, then grilled and topped with melted gruyère. Served on toasted brioche buns with arugula, tomato and red onion, they’re perfect for summer cookouts, backyard gatherings and easy entertaining.
#InaGarten #BarefootContessa #FoodNetwork #Sliders
Get the recipe ▶ https://foodtv.com/2HONuDD
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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!
Sliders
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 35 min
Prep: 25 min
Cook: 10 min
Yield: 4 to 5 servings
Ingredients
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving
Directions
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
Slice the buns in half crosswise and toast the halves cut side down on the grill.
Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
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Ina Garten’s 5-STAR Sliders 🍔 🤩 | Barefoot Contessa | Food Network
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