Michael Symon’s quick-marinated scallops are grilled, then basted with a lemon, garlic and oregano marinade.
#MichaelSymon #SymonsDinners #FoodNetwork #Scallops
Get the recipe ▶ https://foodtv.com/4gQklUR
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Quick Marinated Grilled Scallops
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 30 min (includes marinating time)
Active: 20 min
Yield: 4 servings

Ingredients

Zest and juice of 2 lemons
2 cloves garlic, minced
1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher’s twine to make a basting brush
Olive oil, for marinade
Kosher salt and freshly cracked black pepper
12 U-10 sea scallops, cleaned and patted dry with a paper towel

Directions

Set up a grill for high heat by building coals evenly on the bottom of the grill.

For the marinade: In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.

Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

Cook’s Note: If serving scallops with Potato Zucchini Pancakes, drizzle all with a bit of hot honey for extra deliciousness.

Special equipment: grill, butcher’s twine

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
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Michael Symon’s Marinated Grilled Scallops 🔥 Symon’s Dinners Cooking Out


source

Ina Garten loves mixing fancy and casual fare, and she’s sharing her secrets to this winning mashup of high and low. She pairs an elegant Roast Filet of Beef with simple Mustard Mayo Horseradish and Crusty Baked Potatoes with Whipped Feta.
#InaGarten #BarefootContessa #FoodNetwork #CoquillesSaintJacques
Get the recipe ▶ https://foodtv.com/3TIrz5P
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Filet of Beef with Mustard Mayo Horseradish Sauce
Recipe courtesy of Ina Garten
Level: Easy
Total: 1 hr 30 min
Active: 15 min
Yield: 6 to 8 servings

Ingredients

1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
Bunch of parsley, for garnish

Directions

Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.

Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it’s important.

Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.

Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.

Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

Copyright 2018 by Ina Garten. All rights reserved.

▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ X: https://x.com/FoodNetwork
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ WEBSITE: https://www.foodnetwork.com

Ina Garten’s Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network


source

Guy Fieri finds seriously great food in the most unexpected places! Think: Carnitas tacos and pork quesadillas at a gas station⛽ Prodigal Pig Pizza at a church ⛪ Bison hash at a bowling alley! 🎳
#FoodNetwork #GuyFieri
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!

0:00 – Intro
0:05 – Carnitas Taco
4:54 – Corned Beef Sandwich
8:18 – Chicken and Briskets
11:44 – Torta
15:47 – Prodigal Pig Pizza
20:42 – Duck L’Orange
24:28 – Bison Hash

Bob’s Taco Station – https://bobstacos.com
The Burns Pub & Restaurant – https://theburnspub.com
Los Bocados – https://losbocados.com
Taco Bus – https://taco-bus.com
Grace and Hammer – https://www.graceandhammer.com
Chef Point Cafe – https://www.chefpointcafe.org
Bryant Lake Bowl – https://www.bryantlakebowl.com

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/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Great Food in Unexpected Places with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network


source

Ree Drummond’s Slow-Cooker White Chicken Chili combines shredded chicken, white beans, green chiles and Monterey Jack cheese for a hearty, comforting meal.
#ReeDrummond #ThePioneerWoman #FoodNetwork #WhiteChickenChili
Get the recipe ▶ https://foodtv.com/3NbRIn4
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Slow-Cooker White Chicken Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 8 hr 25 min
Active: 25 min
Yield: 6 to 8 servings

Ingredients

6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving

Directions

Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.

Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.

Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Ree Drummond’s MUST HAVE Slow-Cooker White Chicken Chili🍴🤩 The Pioneer Woman | Food Network


source

Kids LOVE chocolate and parents LOVE sneaking veggies into their kids’ food. This cake has the best of both worlds! Beets and chocolate are an underrated flavor combination, according to Molly. She even likes it as someone who doesn’t like beets!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Chocolate #BeetChocolateCake
Get the recipe ▶ https://foodtv.com/4hcesl5
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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!

Chocolate Beet Superhero Cake
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 2 hr 40 min (includes cooling time)
Active: 55 min
Yield: 12 servings

Ingredients
Cake:
1 1/4 cups (100 grams) Dutch-process cocoa powder
1 cup (240 grams) boiling water
8 ounces beets (about 2 medium beets), peeled and coarsely chopped (1 1/2 cups)
1 1/2 cups (360 grams) heavy cream, at room temperature
3/4 cup (180 grams) full-fat sour cream, at room temperature
4 teaspoons (16 grams) pure vanilla extract
3 cups (390 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1 teaspoon instant espresso powder
1 3/4 teaspoons kosher salt
1 cup (226 grams; 2 sticks) unsalted butter, at room temperature
1/2 cup (100 grams) unrefined coconut oil, soft but not melted
2 cups (400 grams) granulated sugar
Zest of 1 orange
4 large eggs, at room temperature
Frosting:
1 cup (226 grams; 2 sticks) unsalted butter, at room temperature
4 cups (480 grams) powdered sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
8 ounces (226 grams) cream cheese, at room temperature
To Assemble:
Marzipan cut-outs, such as “BAM” dyed red with yellow lettering
Lightning bolt cutouts dyed gold

Directions
Special equipment: a high-speed blender

For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.

In a high-speed blender, whiz together the cocoa powder and boiling water and let sit for about 5 minutes to allow the cocoa to bloom and the mixture to cool briefly. Add the beets and blend to make a very smooth puree. Add the heavy cream, sour cream, and vanilla and blend until just combined; do not overblend.

In a large bowl, sift together the flour and baking powder and lightly stir in the espresso powder and salt and set aside.

In a stand mixer fitted with a paddle, cream together the butter, coconut oil, granulated sugar and orange zest on medium-high until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed to combine everything evenly. Reduce the speed to low and add the dry mixture and heavy cream mixture in 2 or 3 alternating additions, mixing until mostly combined. Turn off the mixer and use your rubber spatula to finish up the mixing, making sure to mix thoroughly without overmixing. Distribute the batter among the pans, spreading it out evenly with the bottom of a spoon or offset spatula.

Bake until the centers are set and a toothpick inserted in a center comes out clean; begin checking for doneness at 40 minutes; if it’s not done, check frequently until it is. Let cool for 15 minutes in the pans, then loosen the edges with a butter knife and turn onto a wire rack to cool completely.

Level off the tops of the cakes with a serrated knife; save the cake scraps to help you taste-test the frosting.

For the frosting: In a stand mixer fitted with a paddle, combine the butter, powdered sugar, and salt and mix on low until you’re confident that sugar won’t fly everywhere, then gradually increase the speed to medium-high and continue to mix until smooth and fluffy, about 2 minutes. Lower the speed to medium, then add the vanilla and cream cheese, and mix until just combined. Scrape down the sides of the bowl with a rubber spatula as necessary to ensure that everything combines evenly.

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
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Molly Yeh’s Chocolate Beet Cake 🦸🏻‍♀️ | Girl Meets Farm | Food Network


source