Food
Wonton Soup like grandma used to make!
Jet’s pork and shrimp wontons in a quick broth take Jet Tila back to his childhood 🫶 #ReadyJetCook
Get the recipe 👇
Wonton Soup
Recipe courtesy of Jet Tila
Level: Intermediate
Total: 1 hr 20 min
Active: 50 min
Yield: 4 servings
Ingredients
Pork and Shrimp Wontons:
1 1/2 pounds (680 grams) coarsely ground pork
1/2 pound (225 grams) peeled and deveined shrimp, coarsely chopped
2 tablespoons (30 milliliters) premium soy sauce
2 tablespoons (30 milliliters) oyster sauce
1 scallion, thinly sliced
1/2 teaspoon grated ginger
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon mushroom powder
Few drops sesame oil
Pinch kosher salt
2 dashes ground white pepper
24 yellow wonton wrappers
Soup:
1 bok choy, quartered (about 4 ounces/115 grams)
5 cups (1.2 liters) Quick Chinese Chicken Broth, recipe follows
1 scallion, thinly sliced
Ground white pepper
Quick Chinese Chicken Broth:
6 cups (1.4 liters) water
3 scallions, halved
One 3-inch piece ginger
4 tablespoons (40 grams) chicken powder
1/2 teaspoon (3 grams) sesame oil
2 teaspoons (12 grams) oyster sauce
Directions
For the pork and shrimp wontons:
Combine the pork, shrimp, soy sauce, oyster sauce, scallion, ginger, sugar, cornstarch, sesame oil, salt and white pepper in a bowl and knead for 1 to 2 minutes until the mixture turns sticky. Refrigerate at least 30 minutes so it firms slightly for easier wrapping. Keep the wrappers covered with a damp towel.
To make the wontons, moisten the edges of a wrapper, place a heaping teaspoon of filling in the center, and shape the wonton purse-style by bringing the edges of the wrapper up over the filling and pressing and sealing them together at the top. Repeat with the remaining wrappers and filling.
For the soup: Bring about 2 quarts of water in a medium saucepan to a rolling boil. Boil the wontons in the water for about 2 minutes or until they float to the surface. Remove the wontons with a sieve, drain for a moment and divide them between 4 bowls.
While the water is still boiling, blanch the bok choy for about 1 minute in the water until bright green and tender-crisp. Remove with a sieve, drain for a moment and divide between the bowls. Ladle the Quick Chinese Chicken Broth between the bowls. Hit each bowl with some scallion and a pinch of white pepper and serve.
Quick Chinese Chicken Broth:
Add the water, scallions and ginger to a small saucepan and bring to a gentle simmer over medium heat — look for small, steady bubbles around the edges (not a rolling boil) to keep the broth clear.
Whisk in the chicken powder, sesame oil and oyster sauce and simmer for 10 minutes, until the broth smells aromatic and turns a golden color. Strain if you want a clearer broth. Taste and adjust the seasoning — if it’s too salty add a splash of water. Remove the ginger and scallion when ready to use the broth in soup.
Adapted from “101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes” by Jet Tila © Page Street Publishing 2017. All rights reserved.
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Ayesha Nurdjaja returns to the pod to celebrate her New York Times bestselling cookbook, Mediterranean All the Way, and share her approach to creating bold flavors without complicated recipes. She dishes on her new Food Network YouTube series, Flavor Bomb, and all the hilarious behind-the-scenes chaos of Beat Bobby Flay: Holiday Throwdown. Plus, she shares her family’s favorite holiday food traditions and puts her title as the Queen of Rip and Dip to the test in a delicious new game!
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Ayesha Nurdjaja on Flavor Bomb and Beat Bobby Flay: Holiday Throwdown
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Chef Damaris Phillips can make a mean homemade pie crust, but when it comes to pumpkin pie, she thinks store-bought is best!
Get the recipe 👇
Pumpkin Pie in Graham Cracker Crust
Recipe courtesy of Damaris Phillips
Level: Easy
Total: 2 hr (includes cooling time)
Active: 15 min
Yield: two 9-inch pieces
Discover a delightful twist on a classic with my Pumpkin Pie in Graham Cracker Crust! This version elevates the traditional pie with a sweet, buttery graham cracker crust that perfectly complements the spiced pumpkin filling. The store-bought crust not only adds a delightful crunch and richer flavor, but also makes this pie incredibly easy to prepare. Enjoy a smoother, more flavorful pumpkin pie that’s sure to become a new holiday favorite!
Ingredients
2 prepared 9-inch graham cracker crusts
One 15-ounce can pumpkin puree
1 1/4 cups heavy cream
1 packed cup light or dark brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
3 large eggs
Directions
Preheat the oven to 350 degrees F.
Par-bake the graham cracker crusts for 10 minutes. Let cool.
Meanwhile, make the filling. In a large bowl, whisk together the pumpkin, cream, brown sugar, cornstarch, pumpkin pie spice, salt and eggs until smooth. Divide the filling evenly between the 2 crusts, filling them about three-quarters of the way.
Bake until the edges of the filling are just set and the center is slightly wobbly, 45 to 50 minutes. Let cool completely before serving.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Guy Fieri returns to Mike’s City Diner in Boston, one of the city’s first stops on Diners, Drive-Ins and Dives, where they serve up Thanksgiving staples and comforting homestyle dishes.
Watch #TripleDNation on #HBOMax.
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Guy Fieri is heading back to some of his favorite diners, drive-ins and dives to see how they’ve been doing since his first visit and to get a taste of the new and classic recipes they’re dishing out. Whether they’ve opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.
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!
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Guy Revisits a Boston Classic 🍗 Diners, Drive-Ins and Dives: Triple D Nation | Food Network
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We’ve got flavorful recipes for every stage of your Thanksgiving feast: appetizers, the main meal, sides, dessert and more! What will you be cooking up this year?
#FoodNetwork #Thanksgiving #ThanksgivingDinner
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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!
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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Food Network Chefs’ Ultimate Thanksgiving Menu
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@chefdaniellesepsy takes everything you love about a classic PB&J and turns it into the ultimate cinnamon bun 🥜🍓 Soft, plush buns are filled with peanut butter and jelly, then topped with a light and airy marshmallow cream cheese frosting for the perfect sticky, gooey finish.
Get the recipe:
▶ PB&J Cinnamon Buns with Marshmallow Cream Cheese Frosting: https://foodtv.com/3VjdEUz
00:00 – Intro
00:42 – Make the cinnamon bun dough
04:27 – Prep the PB&J filling
05:22 – Roll out the dough
06:18 – Spread the filling
07:12 – Roll out the cinnamon buns
08:48 – Let the buns rise
09:20 – Bake the buns
09:44 – Make the marshmallow cream cheese frosting
10:44 – Rotate, then remove buns from oven
11:20 – Slather buns in frosting
11:52 – Add toppings
12:35 – Serve
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #PeanutButter #Jelly #CinnamonBuns #TheHungryGnome
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