BEST STATE FOOD RECIPES

June 13, 2015 at 5:28 AM | Posted in cooking | Leave a comment
Tags: , , ,

A really good article from the Cooking Channel on favorite State by State favorite foods. I’m from Ohio and Ohio’s cookingfavorite 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.
http://www.cookingchanneltv.com/home.html

 

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!

http://www.cookingchanneltv.com/recipes/best-state-food-recipes.html

Food Network and Cooking Channel Announce 35 New Shows for 2014

April 24, 2014 at 5:59 AM | Posted in cooking, Food | 2 Comments
Tags: , , ,

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
Food Network and Cooking Channel Announce 35 New Shows for 2014

 
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:
http://www.deadline.com/2014/04/food-network-adds-valerie-bertinelli-project-to-daytime-lineup/

 

cooking

Gotham Greens -Greens On The Roof Of A Brooklyn Warehouse!

September 15, 2013 at 10:00 AM | Posted in vegetables | Leave a comment
Tags: , , , , , , ,

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.

 

 

Gotham Greens was founded in 2008Gotham Greens

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 Greens2Gotham 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.

Greenhouse
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
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.

 

http://gothamgreens.com/

Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab Cakes

July 26, 2013 at 5:24 PM | Posted in BBQ | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Pulled Smoked Pork Barbecue Sandwich w/ Baked Crab CakesBaked Crab Cakes Mont Inn BBBQ 008

 

 

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 ChannelBaked Crab Cakes Mont Inn BBBQ 002 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!
Directions
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.
Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
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
Iron 6%
Is or Contains Flavor
ServingSize-InGrams 56 g
Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

 

 

 

Baked Crab Cakes
INGREDIENTS

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

 

DIRECTIONS

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
http://www.cookingchanneltv.com/recipes/bobby-deen/baked-crab-cakes.html

The Freshman Class: A New Documentary Series on Cooking Channel

June 12, 2013 at 8:03 AM | Posted in cooking, Food | 2 Comments
Tags: , , , , , , ,

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 cookingcutthroat, 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?

 
http://www.cookingchanneltv.com/shows/the-freshman-class.html

Cooking Channel show spotlights Over The Rhine eatery Saturday

May 3, 2013 at 1:34 PM | Posted in cooking, Food | Leave a comment
Tags: , , , , , , ,

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.
http://cincinnati.com/blogs/dining/2013/05/03/cooking-channel-show-spotlights-otr-eatery-saturday/

Emeril’s Florida debuts Jan. 6 on Cooking Channel

January 5, 2013 at 12:33 PM | Posted in cooking | Leave a comment
Tags: , , , , , , ,
Emeril’s Florida debuts Jan. 6 on Cooking Channel with Orlando in focus
With two Orlando restaurants, chef Emeril Lagasse is no stranger to Central Florida. So it’s no surprise that he is intrigued with cookinguncovering authentic Florida fare. His new television series Emeril’s Florida premieres at 10:30 a.m. Sunday Jan. 6 on the Cooking Channel, an offshoot of the Food Network. The series covers the state’s regional cuisine from farms to restaurants giving viewers a fresh perspective of Florida food from the kitchen. But it is Central Florida that is in focus with the celebrity chef’s first stop at The Ravenous Pig in Winter Park. Lagasse and chef-owner James Petrakis prepare cobia, a favorite Florida catch . After that, cameras roll at Emeril’s Orlando with culinary cirector Bernard Carmouche. For that segment, black grouper with sofrito, rock shrimp and avocado toast is on the menu. The information-packed show showcases Vines Grille & Wine Bar, Orlando Brewing and ICEBAR before heading for dessert. Rosen Shingle Creek Resort’s award-winning executive pastry chef David Ramirez joins Lagasse to talk and sample artisan chocolates.

August 15, 2012 at 8:48 AM | Posted in cooking, Food, spices and herbs | Leave a comment
Tags: , , , , , , ,
COOKING CHANNEL‘S ROGER MOOKING PLAYS WITH FIRE IN NEW SERIES “MAN FIRE FOOD”
Series Premieres Tuesday, September 18th at 10pm ET/7pm PT
NEW YORK, NY – August 14, 2012 – The heat is on as chef Roger Mooking travels the country to discover inventive ways to cook with fire, in Cooking Channel’s new series Man Fire Food, premiering Tuesday, September 18th at 10pm ET/7pm PT. Roger endures the heat as he visits with pit masters, chefs and home cooks, all looking to create complex, flavorful dishes utilizing the element of fire. Whether cooking over an open fire in a rustic chuck wagon or smoking meat from inside a double-decker, Roger follows the smoke signals for a mouthful of flavor and a whole lot of heat.
In the series premiere, Roger travels to the Carolinas for a unique barbecue experience that opens his eyes to a new world of fire. He starts at the family-run Skylight Inn in Ayden, NC where they have served whole-hog style barbecue for 65 years. After loading the wood and burning the coal for their 170 square foot smoker Roger helps prepare the hogs for the fire and sinks his teeth into their legendary barbecue pork. Next stop is Greer, SC for Bovinova – a two-day meat-filled feast started by five food-loving friends. While there, Roger is introduced to the custom-built cow rack used to roast a 1,000 pound cow over a colossal open flame and feed more than 600 barbecue lovers.
Upcoming episodes feature visits to Pacifica, Calif., where Roger helps a pit master prepare a whole pig for a Hawaiian-style barbecue right on the coast; Austin, Texas to see how South American parilla-style rib roasts and pork steaks are cooked to perfection on a homemade grill; and Grain Valley, Mo. to meet a local mechanic who has transformed a retired Cessna airplane into a smoker for everything from pork butts to chicken.
Roger Mooking is the host and co-creator of his own internationally broadcast television series Everyday Exotic and host of Man Fire Food on Cooking Channel. He is the co-host of the hit show Heat Seekers on Food Network. To add to his growing plate, Roger’s highly anticipated first cookbook Everyday Exotic: The Cookbook hit shelves in 2011. In addition Mooking is the recording artist and creator of Soul Food; a unique food and music project released by Warner Music. For Roger, music and the epicurean world are seamless. One feeds the body, the other the soul; it is all food in all its various forms.
Read more at http://www.thefutoncritic.com/news/2012/08/14/cooking-channels-roger-mooking-plays-with-fire-in-new-series-man-fire-food-series-premieres-tuesday-september-18th-at-10pm-et-7pm-pt-780302/20120814cooking01/#P1HXPufAp9c6vsz0.99

‘Extreme Chef’ launches second season August 16 on Food Network

July 12, 2012 at 9:12 AM | Posted in Food | Leave a comment
Tags: , , , , , , ,

Extreme Chef’ launches second season August 16 on Food Network
Seven chefs, extreme locations? What we have here is a new season of ‘Extreme Chef’ debuting August 16 on Food Network.

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.

Don’t Miss Hunger Hits Home and also Picnic for the Planet

April 11, 2012 at 9:07 AM | Posted in baking, Food | Leave a comment
Tags: , , , , , , ,

A couple of alerts from the Food Network and Cooking Channel.

Hunger Hits Home

The new documentary, “Hunger Hits Home,” takes a first-hand look at the crisis of childhood hunger in America through the eyes of the parents, children, anti-hunger activists, educators and politicians on the frontlines of the battle. The film is part of an ongoing partnership between Food Network and Share Our Strength‘s No Kid Hungry Campaign to end childhood hunger in America by 2015.

Our partners at Food Network have produced an amazing documentary about childhood hunger that premieres a week from tomorrow on their network — Saturday, April 14 at 8P et and pt/ 7P ct.

I saw the documentary a few weeks ago, and I’ve watched pieces of it several times since then. It powerfully tells the story of hardworking American families who are struggling with hunger. They’re fathers like Oscar Walker, who says in the film, “I think the biggest misconception that we could ever have in America is that when a person works that they’re not gonna be hungry — that there’s no reason that they should go hungry. When that’s just the biggest misconception, the biggest lie that you could ever fathom.”

And the documentary also profiles hunger heroes who are involved in the No Kid Hungry campaign, like Maryland Governor Martin O’Malley, who shares: “Our nation should be able to feed our children and if we can’t do that there’s not a lot of hope for anything else we hope to do as a people.”

http://www.strength.org/blog/clay_dunn/dont_miss_hunger_hits_home/

http://www.foodnetwork.com/share-our-strength/package/index.html?affiliate=blocker&omnisource=SEM&c1=HungerHitsHome_Computer&c2=Google_Media_Ad&c3=Brand&c4=hunger%20hits%20home

Picnic for the Planet

by Michelle Buffardi

Earth Day is celebrated on April 22 by more than 175 countries, so a picnic to celebrate earth’s big day would have a pretty lengthy guest list. But it’s the Earth, after all, so it deserves it. What better way to celebrate the planet than with the world’s biggest picnic?

That’s just what The Nature Conservancy is planning this year with Picnic for the Planet, and you’re invited to join. All you have to do is throw a picnic, outside, somewhere in the world, sometime on April 22 (get all the rules before you pack your picnic basket). To make sure your picnic’s got the best food and is best for the earth, our test kitchens teamed up with The Nature Conservancy to come up with some picnic-packing guidelines…
Read the entire article by clicking the link below:

http://blog.cookingchanneltv.com/2012/03/28/picnic-for-the-planet/#Picnic%20to%20the%20Planet

Next Page »

Blog at WordPress.com. | The Pool Theme.
Entries and comments feeds.

Wennie's Kitchenette

Truly delightful homemade foods with lipsmacking taste...

Is it really that easy?

Making life as simple as can be

Fitness. Food. Motivation

Passion Changes Everything

High Plains Gastronome

Food, Beer and Wine in the Heart of America

Ember Branch

Our Lifestyle & Health

Tony Meets Meat

I cook, I eat, I blog.

An Artsy Appetite

~ art, food and other sources of happiness!

Ketchum Kitchen

Food from the Heart

learningtolovemycooking

traditional family recipes and simple everyday cooking

I Love Tea

An inspirational and emotional tea blog.

Carnivore Confidential

Tips, tricks information and insights about MEAT

Eat&Tell

An Epicure's Full Plate Reviews!!

Yummy Lummy

I cook, photograph and eat food with some restaurant reviews

SpoonGood

Life, like food, should be spoongood!

thetravellerskitchen

My Food, My Views, Just For You!!

Fun Foodie Family

Where you are always allowed to play with your food!

What's for Dinner Moms?

Creativity for my life.

The Chronicles of a Sweet Lady

Sharing My Journey with type 1 diabetes

Follow

Get every new post delivered to your Inbox.

Join 1,494 other followers