Kardea Brown’s deviled eggs feature a creamy, tangy yolk filling piped into egg whites and topped with crispy fried shrimp for a crunchy, flavorful twist on a Southern classic.#KardeaBrown #DeliciousMissBrown #FoodNetwork #DeviledEggs
Get the recipe ▶ https://foodtv.com/4aufULI
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island 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!

Deviled Eggs with Fried Shrimp
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 30 min (includes cooling time)
Active: 45 min
Yield: 2 dozen

Ingredients

Deviled Eggs:
12 extra-large eggs
1/3 cup mayonnaise
1 tablespoon sweet relish
2 teaspoons sour cream
2 teaspoons yellow mustard
2 teaspoons Miss Brown’s House Seasoning, recipe follows
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Chopped fresh dill, for sprinkling

Fried Shrimp:
24 medium shrimp (about 1 pound), peeled and deveined, with the tails left on
1 cup whole buttermilk
Canola oil, for frying
1 1/2 cups all-purpose flour
1/2 cup plain yellow cornmeal
2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon kosher salt

Directions

Special equipment: a piping bag fitted with a star tip; a deep-fry thermometer

For the deviled eggs: Place the eggs in a large saucepan and cover with cold water; bring to a boil. Remove the pan from the heat. Cover and let stand 11 minutes. Drain the eggs and run under cold water until cool enough to handle.

Peel and slice the eggs in half lengthwise. Scoop the yolks into the bowl of a food processor. Add the mayonnaise, relish, sour cream, mustard and House Seasoning and process until smooth. Season with the salt and pepper. Scoop the yolk mixture into a piping bag fitted with a star tip. Fill the egg white halves with the filling. Refrigerate until ready to serve.

For the fried shrimp: Combine the shrimp and buttermilk in a large bowl; let stand while the oil heats. Pour enough oil to reach 2 inches up the sides of a Dutch oven and heat to 350 degrees F.

Whisk together the flour, cornmeal, seafood seasoning and salt in a shallow dish. Working a few at a time, remove the shrimp from the buttermilk and dredge in the flour mixture. Add the shrimp to the hot oil and cook until golden brown, 2 to 3 minutes on each side. Remove to paper towels to drain. Repeat with the remaining shrimp. Let the shrimp cool slightly before placing on top of the deviled eggs. Sprinkle with fresh dill before serving.

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Kardea Brown’s Deviled Eggs with Fried Shrimp 🥚🍤 | Delicious Miss Brown | Food Network


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Molly Yeh’s buttermilk fried chicken is brined for hours and fried until crispy, for a crunchy seasoned coating with a sprinkle of zaatar to finish.
#MollyYeh #GirlMeetsFarm #FoodNetwork #FriedChicken
Get the recipe ▶ http://foodtv.com/3rhZ1Mw
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Buttermilk Fried Chicken
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 5 hr 30 min (includes brining time)
Active: 45 min
Yield: 4 servings

Ingredients

Brine:
3 cups buttermilk
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon sugar
1/2 teaspoon ground cayenne
3 cloves garlic, crushed and peeled
3 sprigs fresh thyme
One 3 1/2-pound chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, each bone-in breast halved crosswise)

Frying:
Peanut oil, for frying
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon sweet paprika
2 teaspoons baking powder
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon ground cayenne
1/4 cup buttermilk
Zaatar, for sprinkling

Directions

Special equipment: a deep-fry thermometer

For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.

When you’re ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.

For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove.
Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.

Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack.

When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.

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Molly Yeh’s Buttermilk Fried Chicken 🍗 | Girl Meets Farm | Food Network


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Dive back in for another seafood-packed compilation from Diners, Drive-Ins and Dives! Guy Fieri reels in more Triple D favorites from oysters and crawfish etouffee to Dungeness crab, lobster mac and cheese and a must-try fish taco.
#FoodNetwork #GuyFieri #Seafood
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Title Screen
0:06 – Oyster Slessinger
2:03 – Dungeness Crab
5:14 – Shrimp
7:44 – Lobster Mac and Cheese
12:21 – Shrimp Magazine
14:48 – Crawfish Etouffee
18:09 – Fish Taco
21:42 – End Screen

Visit the Spots:
Katie’s Restaurant & Bar – https://www.katiesinmidcity.com
Pier 23 Cafe – https://www.pier23cafe.com
55 South – https://www.eat55.com
LowCountry Steak – https://www.lowcountry-restaurants.com
Joey K’s Restaurant – https://joeyksrestaurant.com
The Noble South – https://thenoblesouthrestaurant.com
Cabo Fish Taco -https://www.cabofishtaco.com/charlotte

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’s ULTIMATE Seafood Crawl 🦞🔥 | Diners, Drive-Ins and Dives | Food Network


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Amanda Freitag and Jet Tila are ready to bring the heat as they pit Italian chef Fabio Mura against Miami chef Nicole Votano in a high-stakes culinary showdown. In the first round, both chefs must showcase gruyère cheese. Fabio serves spaghetti with a gruyère sauce and bacon while Nicole counters with gruyère raclette alongside a watercress and apple salad. Only one chef will move on for the chance to prove they have what it takes to outcook the competition. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays at 9|8c!

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 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.
▶ 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
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Beat Bobby Flay: Gruyère Gauntlet 🧀 | Full Episode Recap | S13 E5 | Food Network


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Pasticcio takes Chef Symon right back to his childhood ❤️

Get the recipe 👇

Pasticcio
Recipe courtesy of Michael Symon
Level: Intermediate
Total: 2 hr 15 min (includes cooling time)
Active: 45 min
Yield: 8 to 10 servings

Ingredients

Meat Sauce:
3 tablespoons extra-virgin olive oil
2 pounds ground beef (80/20)
Kosher salt and freshly ground black pepper
2 cups finely diced yellow onion
1/2 teaspoon ground Aleppo pepper
1/2 teaspoon ground cinnamon
4 sprigs fresh thyme
1 cup dry white wine
3 cups crushed tomatoes

Bechamel Sauce:
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
4 cups whole milk
Kosher salt and freshly ground black pepper
1 cup finely grated kefalotyri cheese
3 large eggs

Pasta:
Kosher salt and freshly ground black pepper
1 pound macaroni #1
Extra-virgin olive oil, for the casserole dish
4 tablespoons unsalted butter, melted
1 cup grated kefalotyri cheese

Directions

For the meat sauce: In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces with a wooden spoon. Season with salt and pepper and cook until deeply browned, 8 to 10 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the Aleppo and cinnamon and stir to combine. Tie the thyme sprigs together with butcher’s twine and add to the meat sauce. Deglaze with the wine, reduce by half, then stir in the crushed tomatoes and 1 cup water. Reduce to a simmer and cook until the tomatoes have begun to break down, about 30 minutes.

For the béchamel sauce: In a large saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and allow to toast for 1 minute. Add the nutmeg and about a quarter of the milk and whisk as the mixture cooks and bubbles. Add another quarter of the milk and cook, whisking. Once the milk is incorporated, add the rest of the milk and whisk again. This will ensure a smooth bechamel sauce. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened, 3 to 4 minutes. Remove from the heat and whisk in the kefalotyri cheese until melted. Whisk in the eggs and set aside.

For the pasta: Bring a large pot of salted water to a boil and add the pasta. Do not stir as you will disturb it. In order to have even layers, the pasta needs to be cooked undisturbed, with all the noodles facing the same way. Cook the pasta for 4 minutes less than the package instructions.

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.

To assemble: Brush a 9-by-13-inch casserole dish with olive oil and set aside. Using tongs, remove the pasta from the pot and line the pasta evenly in the bottom of the prepared casserole dish. All the noodles should be facing the same direction. Add the melted butter and kefalotyri cheese and season with black pepper. Remove the bundle of thyme from the meat sauce and pour the meat sauce on top of the pasta. Using a rubber spatula, spread into an even layer without pressing down. Pour the béchamel over the meat sauce. Place the casserole dish onto the offset heat part of the grill, close the grill and bake until the top is golden brown and puffy, 40 to 45 minutes. Remove from the grill and allow to cool for at least 30 minutes before cutting into slices and serving.

Oven method: Bake uncovered at 400 degrees F for 40 to 45 minutes.

Cook’s Not: If your local market does not carry kefalotyri cheese, Pecorino Romano makes an excellent substitute!

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