Food
Grilled Giardiniera-Stuffed Steak Sandwich | Food Network
You will NEVER forget your first bite of this Grilled Giardiniera-Stuffed Steak Sandwich 🤤
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Grilled Giardiniera-Stuffed Steak Sandwich
RECIPE COURTESY OF EMILY WEINBERGER FOR FOOD NETWORK KITCHEN
Level: Intermediate
Total: 1 hr 40 min
Active: 30 min
Yield: 6 sandwiches
Ingredients
1 teaspoon celery salt
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
One 1 1/2-pound flank steak
One 16-ounce jar hot giardiniera in oil
One 12-ounce jar sliced sweet peppers
20 thin slices provolone (about 7 1/2 ounces)
1 shallot, finely chopped
1 1/2 cups beef broth or stock
2 tablespoons unsalted butter
6 hoagie rolls, lightly toasted
Directions
Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
Combine the celery salt, coriander, garlic powder, Italian seasoning, onion powder, smoked paprika, 2 tablespoons salt and a generous amount of pepper in a small bowl.
Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally (as if slicing a bagel) to within 2 inches of the opposite wide end. Open up the steak like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Season the steak all over with the spice blend.
Measure 1 tablespoon oil from the giardiniera and reserve; drain the giardiniera and reserve a bit of it for serving. Add the remainder to a food processor. Measure 2 tablespoons brine from the jar of sliced sweet peppers and reserve. Drain the sweet peppers and reserve a few for serving. Add the remainder to the food processor. Pulse until the mixture is finely chopped and has the consistency of olive tapenade.
Working with a long end of the steak parallel to you, cover the surface of the steak with 10 slices of the provolone. Spread the giardiniera mixture over the cheese and then lay the remaining 10 slices of provolone on top. Roll up the steak like a jelly roll, starting at a short end. Tie the roll closed around the circumference with butcher’s twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat.
Put the steak on the direct-heat side of the grill and cook, turning, to brown on all 4 sides, about 4 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally, until the very center registers 140 degrees F on an instant-read thermometer, 30 to 35 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest for 5 to 6 minutes.
Meanwhile, add the reserved giardiniera oil to a small skillet and heat over medium-high heat. Add the shallot and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the beef broth, reserved sweet pepper brine, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Lower to a simmer and cook until the mixture is reduced by three-quarters and thickened, 15 to 20 minutes. Remove the skillet from the heat and whisk in the butter until completely melted and emulsified into a sauce.
Untie the steak and thinly slice it into 12 to 14 slices. Place 2 to 3 slices of steak onto each hoagie and ladle with some of the beef sauce. Top each hoagie with more hot giardiniera and sweet peppers.
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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.
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!
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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
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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.
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!
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)
#TikTokFriendsgiving
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The magic is BACK! ⚡🏰 Four Hogwarts Houses. Twelve returning all-star bakers. Two new judges. And one epic competition! 🏆✨
In celebration of the 25th anniversary of the Harry Potter films, an enchanting new tournament honors the themes and characters of the beloved movies, with showpieces being delivered to exciting new locations from the film series. Teams of three cake artists, bakers, and pastry chefs are formed from returning fan favorites, with each team representing one of the four Hogwarts Houses. All the bakers have proven their talent, determination, and passion for Harry Potter, but none have lifted the Wizards of Baking Cup. It’s a season of redemption and second chances, and the standards have never been higher. Hosts James and Oliver Phelps are joined by new Ministers of Baking, as cake royalty Duff Goldman and pastry chef extraordinaire Sarah Mountain judge the showpieces and determine which team will earn the trophy and win a trip to the Warner Bros. Studio Tour – The Making of Harry Potter in Tokyo, Japan.
Twenty-five years later, the magic is stronger than ever ✨
James and Oliver Phelps welcome four returning fan-favorite teams to the Wizards of Baking kitchen, each representing a Hogwarts House. With judges Duff Goldman and Sarah Mountain raising the bar higher than ever, the bakers tackle two magical challenges: creating showpieces inspired by unforgettable firsts from Harry Potter and the Sorcerer’s Stone for the Quidditch pitch, then crafting spell-themed creations for Ollivander’s Wand Shop.
🔥 Watch the premiere full episode of #HarryPotterWizardsofBaking and find out who comes out on top. Don’t miss new episodes Wednesdays at 8|7c! 🔥
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Full Episode Premiere | Harry Potter: Wizards of Baking S3 E1 🧁✨
https://youtu.be/hErE1NooTU4
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