Tags: Cooking, Cooking Channel, Food, recipes
A really good article from the Cooking Channel on favorite State by State favorite foods. I’m from Ohio and Ohio’s favorite is Buckeye’s candy. OHIO: PEANUT BUTTER BUCKEYES – Ohio is known as the Buckeye State, after its official tree. It’s also the inspiration for these no-bake treats, which mimic the tree’s nut-like seeds.
BEST STATE FOOD RECIPES
Eat your way from coast to coast with these iconic state dishes & voted upon by our readers!
* Click the link below to find your State!
Tags: Cooking, Cooking Channel, Food, Food Network
The Food Network and Cooking Channel have announced their new shows for this year, click the link at the bottom of the post to see them all.
Food Network and Cooking Channel today unveiled 35 new series that will roll out during the next several months. Among the new additions on Food Networks’ slate, announced during Scripps Networks Interactive‘s upfront in New York, is The Valerie Bertinelli Project (wt) set for a September premiere. It features the Hot In Cleveland star and bestselling cookbook author and her husband preparing dinners for family and celebrity friends in their Los Angeles home. Bunim/Murray is producing. Also on the slate is an expansion of the Chopped franchise set for a July premiere. The five-episode Chopped Teens Tournament features 16 talented teenage chefs who must create the perfect appetizer, entree and dessert as they navigate through each round. The winner from each episode heads into the finale with a chance to win a $25,000 grand prize and culinary school scholarship. Notional is producing for Food Network. New Food Network and Cooking Channel series include:
Tags: Bobby Deen, Brooklyn, Cooking Channel, Gotham Green, Greenhouse, Hydroponic, NEW YORK, New York City
I was watching the Cooking Channel yesterday, Bobby Deen‘s “Not My Mama’s Meals”. On the show he visited a place, in Brooklyn, New York, called Gotham Green. What an amazing story and company! Gardens grown year round on the rooftops in NYC. Below is part of their story and a web link to their site. If you get a chance check them out, some great and interesting reading.
by Viraj Puri and Eric Haley who had a vision for a local farm that would offer New York chefs and retailers the freshest and highest quality culinary ingredients, year-round, at competitive prices. Jenn Nelkin, a nationally renowned greenhouse expert, joined Gotham Greens as a partner in 2009 to head all greenhouse operations.
Gotham Greens’ first greenhouse facility, in Greenpoint, Brookyn, will begin harvesting in June 2011. The greenhouse will annually produce over 80 tons of premium quality produce, year-round, that will be available at select retailers, markets and restaurants across the city. In 2012, Gotham Greens plans to expand operations to grow an even more diverse range of premium quality leaf and vine crops.
Gotham Greens is committed to the highest quality standards.
Our growers are passionate about producing the finest quality, freshest, best tasting, and most nutritious culinary ingredients available in New York City. They care about our customers just as much as they care about the every need of our plants, from seed to harvest.
Our products are harvested before breakfast so they can be on your plate by lunch. We don’t just blindly talk about being “local” “sustainable” and “natural”. While our business is about those things, we care about what those things stand for: flavor and nutrition, preserving water and soil resources, biodiversity, reducing harmful chemical use in food production, fair treatment of workers, and spending our dollars closer to home.
Our farm is unconventional. But so is our commitment to quality, taste and sustainability.
Gotham Greens’ first greenhouse facility, located on a rooftop in Greenpoint, Brookyn, will begin harvesting in June 2011. Our state of the art rooftop greenhouses combine advanced horticultural and engineering techniques to optimize crop production, crop quality, and production efficiency. The climate controlled facility will grow premium quality produce, year-round.
Our greenhouse has been designed to give our expert growers complete control of the growing environment — light, temperature, humidity, CO2, nutrition, which ensures unmatched product quality. Our fully enclosed, sterile greenhouses minimize pest and disease risk. Our crops are protected against inclement weather and extreme weather events ensuring reliable and consistent yields. Sophisticated computer control systems manage heating, cooling, irrigation and plant nutrition.
Hydroponics is a method of growing plants using mineral nutrient solutions. Nutrients are delivered to the plant in irrigation water eliminating soil. Water is re-circulated and none is wasted. The sterile, soil-free growing environment eliminates the risk of pathogens that is particularly important in light of the increase in food borne illnesses, such as E coli and salmonella, from fresh vegetables. Hydroponics does not result in any soil erosion nor the loss of precious soil nutrients. Hydroponics allows control over plant nutrition, for optimal flavor and quality. Our specially designed re-circulating hydroponic methods save land, save water, eliminate agricultural runoff and chemical pesticides, and offer the benefits of efficient, high-yield, local, year-round food production.
Year Round Production
By operating year round, Gotham Greens can provide locally grown vegetables and herbs, even in the winter months, when local supply is typically low.
Tags: Baking, Barbecue, Barbecue sauce, BBQ, Bobby Deen, Cooking Channel, Crab cake, Pulled pork
Spent the day fishing again and again didn’t catch anything that was very big. But did catch about 10 small Bass and Blue Gill. Love being out with the peace and quiet. The weather was beautiful again. It was 50 degrees when I got up and it reached a high of only 77 with no humidity. Hard to beat for July weather! For dinner I prepared a Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab Cakes.
I had planned on a Pulled Smoked Pork Barbecue Sandwich with some BBQ Beans or some type of Potato Dish but I had a small container of Crab Meat that I had to use and decided to make Crab Cakes. I used Montgomery Inn Pulled Pork w/ Barbecue Sauce. This may well be the best BBQ in the land! At least Bob Hope thought so when he was alive. Mr Hope would order this straight from Montgomery Inn back then and have it shipped to wherever he was at the time. Around here it hasn’t few rivals. This comes in a 2 LB. container and I just get the amount I want and freeze the rest. Incredible taste in an excellent BBQ Sauce. Served it on a Healthy Life Whole Grain Bun, toooo good!
To go with my BBQ Sandwich I prepared some Baked Crab Cakes. I watched Bobby Deen make these last weekend on the Cooking Channel and they looked delicious. So I thought I would give them a try. The recipe makes 12 Crab Cakes but I only had a 1/2 LB. of Crab Claw Meat so I only made 6. The recipe also called for Jumbo Crab Meat and 1 Egg, which I substituted with Egg Beater’s. They turned out very good so I’m looking forward to preparing a full batch of the them using Jumbo Crab Meat instead of the Claw Meat. I served them with Louisiana Remoulade Dressing, which is perfect for any Seafood. Good Baked Crab Cake recipe to keep. I left the full recipe at the end of the post along with a link to Bobby Deen recipes. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.
Montgomery Inn Pulled Smoked Pork Barbecue
World famous. The ribs king. Hardwood smoked. Fully cooked. Genuine barbecue. Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Is or Contains Flavor
ServingSize-InGrams 56 g
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.
Baked Crab Cakes
2 slices whole grain bread
1/4 cup skim milk
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Cajun seasoning
1 egg, beaten
Zest and juice of 1 lemon, plus lemon wedges for serving
1 pound jumbo lump crab meat, picked free of shells
1 tablespoon chopped fresh chives
Preheat the oven to 375 degrees F.
Place the bread in a small bowl and pour over the milk. Combine the mayonnaise, mustard, Cajun seasoning, egg and lemon zest and juice in a large bowl and whisk together. Add the milk-soaked bread and whisk together again. Fold in the crab and chives.
Form the crab mixture into 12 equal cakes and place on a baking sheet. Bake for 8 to 10 minutes. Serve with lemon wedges.
Recipe courtesy Bobby Deen
Tags: Chef, Cooking, Cooking Channel, Cooking school, Documentary film, Louisiana Culinary Institute, Marine Corps, United States
The Freshman Class premiered last night at 10:30 p.m. on the Cooking Channel. New episodes will air weekly on Mondays at 10:30 p.m. Last night’s episode is available for streaming online.
TUNE IN: Mondays at 10:30pm ET
Every year nearly 30,000 Americans enter culinary school with dreams of success in the food world. But culinary school is a cutthroat, stressful and expensive pressure-cooker, and a large percentage of students drop out within the first months of their program. Cooking Channel’s new 8-part documentary series follows four aspiring chefs through their difficult first semester at the prestigious Louisiana Culinary Institute in Baton Rouge. They all have dreams of becoming big-time chefs, but first they must overcome imposing personal and academic challenges. Tiffany is a 41-year-old full-time mom trying to forge a career for the first time despite her husband’s resistance. Jared is a Marine Corps veteran battling his war injuries and PTSD. Ben is a father of three wondering how he’ll provide for his family while he’s a full-time student. Jasmine is a single mom eager to stop working as an exotic dancer and fulfill her dream of opening a restaurant. They’re entering a fast-paced program where they’ll be put to the test nearly every day. Can they make it through and achieve their culinary dreams?
Tags: Cooking, Cooking Channel, Food, Home, Recreation, Restaurant, Saturday, Vine Street
Cooking Channel show spotlights OTR eatery Saturday
Just a reminder: “America’s Best Bites” features Dan and Lana Wright at Abigail Street, their Over-the-Rhine Mediterranean restaurant, on Saturday (4:30 p.m., Cooking Channel). The half-hour show was shot in January.
Here’s what I blogged about it back in April:
Abigail Street, the Mediterranean restaurant on Vine Street, will appear with its owners Daniel and Lana Wright on a Cooking Channel Show called “America’s Best Bites.” The episode featuring Abigail Street was shot in January, and will air at 4:30 p.m. Saturday, May 4.
This is the first season for the show, hosted by Natalie Forte. She travels to cities around the country, finding good restaurants and highlighting a few particularly delicious things on their menu. Since this is the Cooking Channel, chefs show how they make the dish and share the recipe.
Dan Wright said he thought many of the restaurants were in the Midwest, and the restaurants were refined, chef-driven restaurants, not the diners and traditional restaurants so often featured on road shows.
Wright couldn’t tell me what items he demonstrated, but said two are pretty easy, and another is a bit of a challenge for home cooks. He said the shoot for the half-hour show took three days and includes interviews with him and Lana about their childhoods, food influences and ideas for the restaurant.
“I have no idea what she said, and she doesn’t know what I said, either,” he said.
Tags: Chef, Cooking Channel, Emeril Lagasse, Florida, Food Network, Orlando Florida, Restaurant, Television program
Tags: Calif, Chef, cook, Cooking Channel, Food Network, Home, ROGER, Roger Mooking
Tags: Anthony Sedlak, Ben Sargent, California, Chef, Cooking Channel, Food Network, Thailand, Troy Johnson
The series, launching its second season on cable 58, takes seven fearless chefs out of the kitchen and sends them to locations that include the deserts of California and the jungles of Thailand for a competition that will test all of their skills – physical, mental and culinary.
For example, challenges include pulling needles from a cactus pad and using them to create a dish, creating a meal in one hour while on a floating dock while rescuing their ingredients from a capsized fishing boat.
In each episode, the chefs will be judged by a rotating panel of guest judges and the bottom two chefs will face off in a showdown challenge to determine which goes home.
At the season finale, one chef will be declared the most Extreme and take home a $50,000 grand prize.
Special guest judges include Simon Majumdar (‘Next Iron Chef‘ judge and food journalist), Ben Sargent (host of Cooking Channel‘s ‘Hook, Line & Dinner’), and Troy Johnson (host of ‘Crave’ and a food critic and journalist).
The contestants are: Scott Brandolini (Mass.), Susanne Dillingham (N.C.), Terry French (N.J.), Lance Knowling (N.J.), Viet Pham (Utah), Isadora Sarto (Vt.) and, Tiffany Ward (Hawaii).
In the premiere episode, the chefs are dropped into Salton City, Calif., by helicopter and have to scavenge for ingredients and tools in an abandoned wasteland.
They have ’60 minutes to raid a deserted tent village for on-perishable ingredients, build their own cooking stations, and use items like steel wool, batteries and tumbleweed to start a fire. Two chefs will be sent into the Final Showdown where they must create the perfect bite – only one will survive the apocalypse and advance to the next location,’ according to Food Network.
The series will air at 9 p.m. p.m. Thursdays.