Food
Jet Tila’s Red Curry with Beef and Potatoes 🤤
This is heartwarming comfort food at its best ✨
Get Jet’s recipe 👇
Red Curry with Beef and Potatoes
Recipe courtesy of Jet Tila
Level: Easy
Total: 55 min
Active: 55 min
Yield: 4 to 6 servings
Ingredients
Velveted Beef (Marinade):
12 ounces (340 grams) flank steak, thinly sliced into planks
1 tablespoon (8 grams) cornstarch
1 tablespoon (15 milliliters) neutral oil
1 teaspoon (5 grams) baking soda
1 teaspoon (5 milliliters) fish sauce
Curry Base and Vegetables:
2 tablespoons (30 milliliters) neutral oil
1 small (110 grams) onion, thinly sliced
Two 13.5-ounce cans full-fat coconut milk; reserve 1/4 cup (60 milliliters) of the thick cream
4 to 6 tablespoons (60 to 90 grams) Thai red curry paste
1 pound (454 grams) baby yellow potatoes, halved
8 Makrut lime leaves, very thinly sliced
2 teaspoons (10 milliliters) fish sauce, plus more if needed
1 teaspoon (4 grams) sugar, plus more if needed
1/2 teaspoon tamarind paste, plus more if needed
1/2 cup (20 grams) fresh Thai basil leaves
Cooked jasmine rice, for serving
1/2 cup (25 to 30 grams) store-bought fried shallots
1/2 cup (15 grams) fresh cilantro leaves
Directions
For the velveted beef (marinade): Toss the flank steak with the cornstarch, neutral oil, baking soda and fish sauce in a small bowl. Knead for about 30 seconds until the meat feels tacky and evenly coated. Let rest for 10 to 15 minutes – the surface will turn silky.
For the curry base and vegetables: Heat a medium saucepan or sauté pan over high for about 2 minutes. Add 1 tablespoon of the neutral oil; when you see wisps of white smoke, add the beef and half the onion. Sear for 45 to 60 seconds, stirring once, until the beef is just browned at the edges (not fully cooked). Transfer to a plate, leaving the fond in the pan.
Add the 1/4 cup reserved coconut cream and remaining 1 tablespoon neutral oil to the pan. When the cream sizzles and turns glossy, stir in the red curry paste. Stir-fry for 60 to 90 seconds, until the paste darkens slightly, smells aromatic and thickens to a peanut-butter consistency; if it sputters or dries, splash in a little coconut milk to keep it moving.
Stir in the potatoes, remaining onion, half of the sliced Makrut lime leaves and the remaining coconut milk. Bring to a full rolling boil, then drop to a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce coats the back of a spoon; if it’s thin, reduce 3 to 5 minutes more.
Season with the fish sauce, sugar and tamarind; simmer for 30 to 60 seconds and taste—add more fish sauce for salt, sugar for sweetness or a touch more tamarind for acidity. Return the seared beef (and any juices) to the pan and simmer 30 to 60 seconds, just until the beef is cooked through and tender. Fold in the Thai basil and remove from the heat—the leaves should wilt and shine.
Serve hot over jasmine rice. Garnish with the fried shallots, cilantro and remaining sliced Makrut lime leaves.
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Food
Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E2 | Food Network
Chef Fabio Viviani and Chef Jared Forman go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on Manchego while Food Network’s Sunny Anderson and Chef Andrew Zimmern judge the first round. Fabio dishes up Manchego frico with sea bass tartare and fried quail eggs, while Jared fires back with a Manchego snowstorm over fried cauliflower. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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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Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E12 | Food Network
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Amanda Freitag, Maneet Chauhan and Marc Murphy balance super sweet ingredients with zucchini in the dessert round.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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#ChoppedAfterHours #FoodNetwork #AmandaFreitag #ManeetChauhan #MarcMurphy
Cooking with Bass | Chopped After Hours | Food Network
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Guy Fieri digs into turkey dishes across the country, from barbecue turkey in Kansas City, Missouri, to smoked turkey wild rice soup in Santa Fe, New Mexico. These spots are putting a creative spin on a Thanksgiving classic. #FoodNetwork #GuyFieri #Turkey
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:09 – Mike’s City Diner
4:03 – Funk N Waffles
6:29 – Sammy’s Food Service and Deli
12:26 – The Comet Cafe
Visit the Spots:
Mike’s City Diner – https://www.chownow.com/order/23278/locations/34029
Funk N Waffles – https://funknwaffles.com
Sammy’s Food Service and Deli – https://sammysfood.com
The Comet Cafe – https://www.thecometcafe.com
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 Talks Turkey 🍗🔥 Diners, Drive-Ins and Dives | Food Network
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Ina Garten makes a creamy pumpkin mousse with spices, banana and orange zest, topped with homemade whipped cream for a festive holiday dessert.
#InaGarten #BarefootContessa #FoodNetwork #PumpkinMousse
Get the recipe ▶ https://foodtv.com/3BScAri
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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.
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Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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Ina Garten’s Holiday Pumpkin Mousse 🎃 Barefoot Contessa | Food Network
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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)
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