Wonton cups are filled with fish, mango and avocado and dressed with lime.

This video is part of Giada at Home, hosted by Giada De Laurentiis.

On Giada at Home, Giada De Laurentiis shares her love for entertaining California-style. Be Giada’s guest as she puts together unique meals for gatherings with friends and family. Whether it’s a festive bash or an intimate meal, in her own kitchen or at the beach, it’s a day of memorable food and fun with Giada at Home.

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Giada tops crostini with cherry tomatoes and a pesto made of sweet peas.

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Get the recipe ► https://foodtv.com/38hJ5nw

Be Giada De Laurentiis’ guest as she puts together meals to entertain friends and family. Whether it’s a festive bash or intimate meal, in her own kitchen or at the beach, it’s a day of memorable food and fun with Giada at Home.

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!

Pea Pesto Crostini
Total: 12 min
Active: 10 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

Pesto:
1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
Crostini:
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook’s Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Directions

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

*Cook’s note: If you don’t have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

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Recipe of the Day: Giada’s Pea Pesto Crostini | Giada at Home | Food Network


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Michael Symon’s grilled pork tenderloin is marinated in brown sugar, soy sauce, Dijon mustard and spices, then cooked until tender and juicy for an easy summer dinner packed with sweet, savory flavor.
#MichaelSymon #SymonsDinners #FoodNetwork #PorkTenderloin
Get the recipe ▶ https://foodtv.com/4wnywIe
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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!

Grilled Pork Tenderloin
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 3 hr 10 min (includes marinating and resting times)
Active: 30 min
Yield: 4 servings

Ingredients

1/2 cup packed light brown sugar
1/4 cup soy sauce
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 teaspoon toasted ground coriander
Kosher salt and freshly ground black pepper
2 pounds pork tenderloin (2 pieces), trimmed and silver skin removed

Directions

In a mixing bowl, whisk together the brown sugar, soy sauce, Dijon mustard, hot sauce, ground coriander, a pinch of salt, and black pepper.

Place the pork tenderloins in a large zip-top bag and pour in the marinade. Seal, massage to coat, and refrigerate for at least 2 hours and up to overnight.

Remove the pork from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare a grill for indirect heat by building coals on one side or heating only one side of a gas grill to medium-high.

Remove the pork from the marinade, letting excess drip off. Sear over direct heat, turning to char all sides, about 4 minutes per side.

Move the pork to indirect heat, cover the grill, and cook until the internal temperature reaches 145°F, about 15 minutes.

Remove from the grill and let rest for 10 minutes before slicing and serving.

Cook’s Note

If cooking indoors, sear the pork in a hot skillet until browned on all sides, then transfer to a 400°F oven and roast until the internal temperature reaches 145°F, about 15 minutes.

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Michael Symon’s 5-Star Grilled Pork Tenderloin | Symon’s Dinners Cooking Out | Food Network


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Using a skillet, Michael and Liz make this creamy and fruity cake directly on the grill!
Subscribe to #discoveryplus​ to stream more of #SymonDinners​: http://discoverypl.us/2NeKVgd​.
Get the recipe ▶ https://foodtv.com/32VZl9z
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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!

Cherry Polenta Cake
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 4 servings

Ingredients

3 large eggs
1/2 cup plus 1 teaspoon granulated sugar
1/2 cup fine cornmeal
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1 1/4 cups whole milk
2 teaspoons almond extract
1 tablespoon unsalted butter
3 cups pitted fresh cherries
Confectioners’ sugar, for serving

Directions

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.

Vigorously whisk together the eggs and 1/2 cup granulated sugar in a large bowl until pale and fluffy, about 2 minutes. Whisk in the cornmeal, flour and salt, smoothing out any lumps. Whisk in the milk and almond extract.

Add the butter to a 10- to 12-inch cast-iron skillet over direct heat. When the butter has melted, swirl it around to coat the bottom of the skillet. Right before you are ready to pour the batter into the pan, give the batter another whisk. (Cornmeal tends to sink to the bottom so re-whisking right before pouring it in is important.) Pour the batter into the cast-iron and cook until the batter begins to set, about 5 minutes. Every few minutes, using a rubber spatula, move some of the batter from the edges to the middle, like making scrambled eggs, to help it cook.

Remove the skillet from the grill and distribute the cherries evenly over the surface of the cake. Place the cast-iron over indirect heat, close the grill and bake until puffed and golden brown, about 30 minutes.

Remove the cake from the grill and immediately sprinkle it with the remaining teaspoon of granulated sugar. Allow to cool slightly before loosening and sliding it onto a plate. Slice and serve dusted with confectioners’ sugar.

(Alternatively, you can begin to bake the cake over medium-high heat on a stovetop, then finish it in a 375 degrees F oven for 30 minutes.)

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Michael Symon’s Cherry Polenta Cake | Symon’s Dinners Cooking Out | Food Network


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Shrimp paste is wrapped around sugarcane and fried for a Vietnamese classic that’s ready for summer!

Get Susan Vu’s recipe👇

Chạo Tôm
Level: Easy
Total: 2 hr (includes chilling time)
Active: 1 hr
Yield: 6 to 8 servings

Ingredients

Nước Mấm:
1/2 cup fresh lime juice (from about 3 large limes)
1/3 cup sugar, plus more to taste
6 garlic cloves, minced
1 to 2 red or green Thai bird chiles, thinly sliced
1/4 to 1/3 cup fish sauce, plus more to taste

Chạo Tôm:
4 garlic cloves
1 large shallot (about 2 ounces), coarsely chopped
1 1/2 pounds peeled and deveined jumbo (21/25) shrimp
1/4 cup mayonnaise
2 tablespoons cornstarch
1 tablespoon chicken bouillon powder
1 tablespoon fish sauce
1 1/2 teaspoons sugar
Freshly ground black pepper
One 20-ounce can sugarcane in syrup, drained and rinsed well
Canola oil, for greasing and frying

Serving:
Rice vermicelli noodles (bun tuoi), cooked according to package directions and at room temperature
Green lettuce leaves
Sliced English or Persian cucumbers
Fresh herbs, such as cilantro, Thai basil, mint, and/or purple perilla

Directions

Special equipment: a deep-fry thermometer.

For the nước mấm: Combine the lime juice, sugar and 1/3 cup water in a medium bowl and whisk until the sugar is completely dissolved. Add the garlic, chilies and fish sauce and whisk to combine. Taste and adjust the sauce to your liking with additional sugar, water and/or fish sauce. You will have about 1 1/3 cups of dipping sauce. Cover and refrigerate while you prepare the chạo tôm.

For the chạo tôm: Pulse the garlic and shallot in a food processor until minced, about 10 pulses. Add the shrimp, mayonnaise, cornstarch, bouillon, fish sauce, sugar and 3/4 teaspoon black pepper. Pulse until finely chopped and almost pasty in texture, about 30 pulses. You will have about 3 1/3 cups of shrimp paste. Transfer to a medium bowl, cover, and chill the shrimp paste in the refrigerator for 1 hour.

While the shrimp paste chills, cut the sugarcane lengthwise into twenty 1/2-inch-thick sticks. (Refrigerate leftover sugarcane for up to 5 days; chew on them as a little sweet treat or use them as fun cocktail stirrers.)

Line a large baking sheet with parchment paper. Grease the paper lightly with canola oil. Lightly grease your hands and grease a tablespoon with more oil. Scoop 20 even mounds of the chilled shrimp paste onto the baking sheet, about 2 heaping tablespoons per mound. Put 1 mound into the palm of one of your hands then place a sugarcane stick down the center. Use your hands to wrap the shrimp paste around the stick in a football-like shape (round in the center and slightly tapered on the sides), leaving about 1/2 inch of space on each end of the stick.

Fill a large Dutch oven with a little more than 1 inch of oil and heat until it registers 325 degrees F on a deep-fry thermometer. Line a second baking sheet or a large plate with a couple layers of paper towels and set aside.
Once the oil is hot, in batches of five, fry the chạo tôm until they are puffed, golden brown and cooked through, 3 to 4 minutes per batch, turning them occasionally. Transfer to the prepared baking sheet or plate to drain. The temperature of the oil will drop to around 300 degrees F after you add the chạo tôm; make sure to allow the oil temperature to come back to 325 degrees F before frying another batch.

For serving: Transfer the fried chạo tôm to a serving platter. Serve the rice vermicelli noodles, lettuce leaves, cucumbers and the nước mấm alongside. Slide the shrimp paste off the sugarcane and wrap it in lettuce with fillings and dip it in nước mấm.

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