Food
Jet’s Thai Congee with Scallion Pancakes
This version of Congee with simple savory meatballs is inspired by Jet’s dad ✨ Homemade scallion pancakes are a must for dipping! Watch the full episode of #ReadyJetCook 🤤
Get the recipe 👇
Scallion Pancakes (Cong You Bing)
Recipe courtesy of Jet Tila
Level: Intermediate
Total: 1 hr 30 min (includes resting time)
Active: 1 hr
Yield: 6 pancakes
A flaky flatbread built from rolling and spiraling layers of dough. It’s China’s version of laminated dough — serve it warm with a light dipping sauce. The goal is a crisp exterior and a tender, layered interior.
Ingredients
Dough:
3 cups all-purpose flour
3 cups cake flour, plus more for dusting
1/2 teaspoon (2 grams) kosher salt
Neutral oil, as needed
Paste:
1 cup thinly sliced scallions (about 2 medium)
1/2 cup plus 2 tablespoons (90 grams) all-purpose flour
1 1/2 teaspoons (6 grams) kosher salt
1/2 teaspoon five-spice powder
1/2 cup (120 milliliters) vegetable oil
Frying:
Neutral oil, for frying (up to 1/2 cup)
Directions
For the dough: Put the all-purpose flour, cake flour and salt in a large bowl and make a well in the center. Stream in 1 cup (237 grams) boiling water, stirring with a wooden spoon until large flakes form. Add 1/2 cup plus 2 tablespoons (148 grams) room-temperature water a little at a time, pulling in the dry bits from the sides, until a soft, slightly tacky dough comes together. Turn out onto a lightly floured board and knead 2 to 3 minutes until smooth. Lightly oil with neutral oil, cover and let rest for 30 minutes (or refrigerate up to overnight).
For the paste. In a heatproof bowl, combine the scallions, all-purpose flour, salt and five-spice powder. Heat the vegetable oil in a small pot until it shimmers, then pour it over the scallion mixture and let it sizzle and bloom. Stir to a thin, spreadable paste.
Roll, paste, and coil: Divide the dough into 6 pieces; keep covered. Working one piece at a time, roll to a thin rectangle (about 12 by 7 inches or 30 by 18 centimeters). Brush a thin, even layer of paste to the edges. Roll up tightly into a rope, coil into a snail, press to flatten and repeat with the rest. Rest the coils for 10 minutes so the layers relax.
Roll into pancakes: Roll each coil to an 8- to 9-inch (20- to 23-centimeter) round, about 1/4 inch thick; if the dough fights back, rest 5 minutes and try again.
For frying: Heat 1 to 1 1/2 tablespoons of neutral oil in a skillet over medium until the oil shimmers.
Fry one pancake 2 to 3 minutes per side, until both sides are deep golden with blistered brown spots and the edges are crisp. Add a little more neutral oil as needed. For extra flake, use 2 spatulas in the last minute to gently press and rotate, separating the layers slightly. Keep warm and repeat.
Cut into wedges and serve hot.
To freeze: Stack uncooked pancakes with parchment between, seal in a freezer bag and freeze up to 1 month. Cook from frozen over medium-low heat, adding 1 to 2 minutes per side, until crisp and golden.
Cook’s Note
If rolling feels tight, the dough needs more rest—give it 5 to 10 minutes until it rolls without springing back.
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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)
#TikTokFriendsgiving
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The magic is BACK! ⚡🏰 Four Hogwarts Houses. Twelve returning all-star bakers. Two new judges. And one epic competition! 🏆✨
In celebration of the 25th anniversary of the Harry Potter films, an enchanting new tournament honors the themes and characters of the beloved movies, with showpieces being delivered to exciting new locations from the film series. Teams of three cake artists, bakers, and pastry chefs are formed from returning fan favorites, with each team representing one of the four Hogwarts Houses. All the bakers have proven their talent, determination, and passion for Harry Potter, but none have lifted the Wizards of Baking Cup. It’s a season of redemption and second chances, and the standards have never been higher. Hosts James and Oliver Phelps are joined by new Ministers of Baking, as cake royalty Duff Goldman and pastry chef extraordinaire Sarah Mountain judge the showpieces and determine which team will earn the trophy and win a trip to the Warner Bros. Studio Tour – The Making of Harry Potter in Tokyo, Japan.
Twenty-five years later, the magic is stronger than ever ✨
James and Oliver Phelps welcome four returning fan-favorite teams to the Wizards of Baking kitchen, each representing a Hogwarts House. With judges Duff Goldman and Sarah Mountain raising the bar higher than ever, the bakers tackle two magical challenges: creating showpieces inspired by unforgettable firsts from Harry Potter and the Sorcerer’s Stone for the Quidditch pitch, then crafting spell-themed creations for Ollivander’s Wand Shop.
🔥 Watch the premiere full episode of #HarryPotterWizardsofBaking and find out who comes out on top. Don’t miss new episodes Wednesdays at 8|7c! 🔥
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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Full Episode Premiere | Harry Potter: Wizards of Baking S3 E1 🧁✨
https://youtu.be/hErE1NooTU4
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Food
Guy Fieri Finds Big Flavor in a Filet Mignon Kebab 🔥🥩 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Cafe Rakka in Hendersonville, Tennessee, where Mediterranean and Middle Eastern flavors collide in dishes like their tender filet mignon kebab.
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!
Visit Cafe Rakka: https://www.caferakka.com
Follow them: https://www.facebook.com/caferakkatn
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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Guy Fieri Finds Big Flavor in a Filet Mignon Kebab 🔥🥩 Diners, Drive-Ins and Dives | Food Network
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Olympic gold medalist Tara Lipinski joins the pod to talk about her journey from figure skating champion to broadcaster, motherhood, and her newest role as host of HGTV’s Big Bargain Holiday Showdown. She shares how becoming a mom has changed her perspective, why Christmas has always been her favorite time of year, and what surprised her most about watching families create holiday magic on a $500 budget. Plus, she reveals where she splurges and where she saves during the holidays in a game of “Splurge or Save!”
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Learn More about Big Bargain Holiday Showdown: https://foodtv.com/480m4TD
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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Over 100 MILLION people watched Emmanuel Duverneau’s turkey video, and you’ll see why. It’s spatchcocked, dry brined, butter bathed and glazed to perfection!
RECIPE 👇
My Famous Thanksgiving Turkey
Recipe courtesy of Emmanuel Duverneau
Level: Intermediate
Total: 1 day 4 hr
Active: 1 hr
Yield: about 12 servings
Ingredients
One 13- to 14-pound turkey to spatchcock (or buy it already spatchcocked, if you can)
Dry Brine:
Kosher salt and freshly ground black pepper (Note: I use Diamond Crystal; halve the amount if you’re using Morton)
3 tablespoons dark brown sugar
2 teaspoons ground coriander
Compound Butter:
1 cup (2 sticks) unsalted butter, at room temperature
7 garlic cloves, grated
Zest of 1 lemon
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1 tablespoon onion powder
1 tablespoon smoked paprika
About 2 tablespoons avocado oil, for drizzling on top
Maple Soy Glaze:
6 tablespoons unsalted butter
1/4 cup pure maple syrup
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
Zest of an orange
Umami-Packed Gravy, recipe follows
Umami-Packed Gravy:
3 cups water
2 tablespoons Better Than Bouillon
1/2 ounce dried porcini mushrooms
Reserved turkey fat drippings (or in a pinch you can use 1/4 cup unsalted butter)
1 shallot, roughly chopped
2 garlic cloves, chopped
1/4 cup all-purpose flour
3 fresh thyme sprigs
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper
#TikTokFriendsgiving
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