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VOTE FOR YOUR NEXT FOOD NETWORK STAR

August 5, 2013 at 9:18 AM | Posted in cooking | Leave a comment
Tags: Alton Brown, Damaris, Eastern Time Zone, Food Network, Rodney, Russell, Twitter, Voting

For those of you that want to vote here’s a link to the Food Network page.

You, fans, are the final focus group and get to decide who you want to win. Vote now for Damaris, Rodney and Russell up to 10 times per day until Wed., Aug. 7 at 9am EST.
Cast Your Vote Now

http://www.foodnetwork.com/the-next-food-network-star/index.html?vty=star

Food Network’s Cutthroat Kitchen to Premiere August 11

July 31, 2013 at 9:38 AM | Posted in cooking, Food | Leave a comment
Tags: Alton, Alton Brown, Auction, Chef, Cooking, Cutthroat Kitchen, Food Network, Iron Chef America

Food Network is rolling out a new cooking competition series called Cutthroat Kitchen, hosted by Alton Brown, on August 11 at 10 PM ET/PT. In each episode, four chefs are greeted by Alton with a briefcase filled with $100,000 in cold hard cash and each contestant receives $25,000 to spend wisely over the course of the game on auction items to help themselves or sabotage their competitors. After each cooking challenge is given, chefs have sixty seconds to gather ingredients in the pantry and then regroup for an auction to bid on culinary curveballs such as the exclusive use of salt or not allowing their opponents to taste their dishes. A chef will be eliminated after each of the three rounds, and the last competitor to survive wins the money they have left in their bank.

Food Network Star Season 9 Season Premiere Sunday, June 2 at 9pm/8c

May 31, 2013 at 9:55 AM | Posted in cooking | Leave a comment
Tags: Bobby Flay, Chris Hodgson, Food Network, Great Food Truck Race, Guy Fieri, Iron Chef America, Robert Irvine, San Francisco

Food Network Star Season 9

Today the Food Network announced the cast and guests appearing in the ninth season of Food Network Star. The show will premiere on June 2nd, and it’s going to be pretty much exactly the way it has been for the past few seasons.

Food Networkpeople Alton Brown, Bobby Flay, and Giada De Laurentiis are still leading the action, and Food Network execs Susie Fogelson and Bob Tuschman are returning as judges. Viewers should get excited for guests appearances from Alex Guarnaschelli, Robert Irvine, and Guy Fieri (of season two).

The cast includes a mix of restaurant chefs, private chefs, enthusiasts, and people who have already appeared on food tv shows before. Two contestants stand out for having gained national attention for their culinary endeavors: Cleveland’s food truck guru Chris Hodgson and Utah chef Viet Pham.

Hodgson — the chef of the Hodge Podge and Dim and Den Sum food trucks and the restaurant Hodge’s— was a Food & Wine People’s Best New Chef nominee in 2013. Pham is the chef of Forage, and was a Food & Wine Best New Chef in 2011. Both Hodgson and Pham have appeared on Food Network before. Hodgson competed on season two of the The Great Food Truck Race, while Pham has beaten Bobby Flay on Iron Chef America and was the runner-up of Extreme Chef.

The Finalists:

Nikki Dinki (New York)
Andres Guillama (Waynesville, NC)
Rodney Henry (Baltimore)
Chris Hodgson (Cleveland)
Connie “Lovely” Jackson (Los Angeles)
Russell Jackson (San Francisco)
Danushka Lysek (New York)
Daniela Perez-Reyes (Haleiwa, Haw.)
Viet Pham (Salt Lake City)
Damaris Phillips (Louisville, Ky.)
Stacey Poon-Kinney (San Diego)
Chad Rosenthal (Ambler, Penn.)

Season 9 kicks off on Sunday, June 2nd at 9pm ET.

http://www.foodnetwork.com/the-next-food-network-star/index.html?vty=star

Pickled Dill Carrots

May 27, 2013 at 1:22 PM | Posted in carrots | Leave a comment
Tags: Caraway, Carrot, cook, Dill, Food Network, Food Network Magazine, Home, Vinegar

Came across this recipe in the current issue of the Food Network Magazine, Pickled Dill Carrots. It sounded and looked great so today I made some for myself. They have to refrigerated for at least 24 hours so I’ll let you know how they taste sometime tomorrow. I substituted the Medium Carrots, and slicing them, with Mini Carrots and also I used Splenda Sugar instead of the regular Sugar . I left the recipe along with a web link to the Food Network website.

Pickled Dill Carrots

Ingredients
7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
4 sprigs dill
3/4 cup white wine vinegar
1/3 cup sugar
Kosher salt
1 teaspoon dill seeds
1/2 teaspoon caraway seeds
Coarsely ground pepper

Directions
Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.

Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.

Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

The Union Square Cafe’s Bar Nuts

January 27, 2013 at 3:37 PM | Posted in Food, nuts | Leave a comment
Tags: Butter, Cayenne pepper, Food Network, Nigella Lawson, Nuts, Tablespoon, Teaspoon, Union Square Cafe

Well I seen these on the Food Network yesterday with Nigella Lawson, The Union Square Cafe‘s Bar Nuts. During the show she

mentioned where these are at you’ll go and sit at the bar and they give you a bowl of these and once they do you can’t stop eating them, she’s right! I made some earlier today and word of warning don’t prepare these before you dinner! They have a hint of heat with the Cayenne Pepper and then a hint of sweet with the Dark Brown Sugar, along with the melted Butter and chopped Rosemary just for good measure. Really a great snack. The recipe along with the web link is below.

The Union Square Cafe’s Bar Nuts

Ingredients
2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole

Ready to bake

unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted
Directions
Preheat the oven to 350 degrees F.

Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.

Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

http://www.foodnetwork.com/recipes/nigella-lawson/the-union-square-cafes-bar-nuts-recipe/index.html

Emeril’s Florida debuts Jan. 6 on Cooking Channel

January 5, 2013 at 12:33 PM | Posted in cooking | Leave a comment
Tags: Chef, Cooking Channel, Emeril Lagasse, Florida, Food Network, Orlando Florida, Restaurant, Television program

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

uncovering 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.

Beer Battered Fish and Fries

August 22, 2012 at 5:29 PM | Posted in diabetes, diabetes friendly, fish, low calorie, low carb, Ore - Ida | 3 Comments
Tags: Batter, Fish, Fish & Chips, Flour, Food Network, French fries, Kroger, Ore-Ida

Today’s Menu: Beer Battered Fish and Fries

I was at Kroger early this morning trying to find something that sounded good for dinner when I spotted some beautiful looking Haddock Fillets, I found dinner! Beer Battered Fish and Fries. It just sounded right! The recipe for the Beer Batter was based on recipe I found on The Food Network that I tweaked a little. If you like Fish your going to love this recipe! The Beer Batter makes one killer golden crust! I used 2 fillets that I cut up into several small pieces, it made plenty for three people. The Batter makes a delicious tasting crust that fries up golden brown. I used Yuengling Light Lager Beer, 99 calories 8 1/2 carbs, for the Batter. The Fish has a fantastic taste and the Batter encrusts the fillets to keep it moist. If you love Fish as much as I do give this one a try. I left the recipe at the end of the post.

Along with the Fish I baked some Ore Ida Crinkle Fries. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some fresh sliced Peaches.

Beer Battered Fish and Chips

Too Good!

Ingredients
Beer Batter:
1 (12-ounce) bottle beer. I used Yuengling Light Lager 99 calories 8 1/2 carbs
2 cups all-purpose flour
1 teaspoon Seasoning, recipe follows

1 1/2 pounds Haddock fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)

Directions

Spray skillet with Pam Cooking Spray. Preheat Pan on Medium while adding up to 1/2 inch of Extra Virgin Olive Oil. Make sure Oil is hot before adding Fish.

Batter:
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, making sure oil remains hot between batches.

Serve fish with French fries.

Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

August 15, 2012 at 8:48 AM | Posted in cooking, Food, spices and herbs | Leave a comment
Tags: Calif, Chef, cook, Cooking Channel, Food Network, Home, ROGER, Roger Mooking

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.

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

July 12, 2012 at 9:12 AM | Posted in Food | Leave a comment
Tags: Anthony Sedlak, Ben Sargent, California, Chef, Cooking Channel, Food Network, Thailand, Troy Johnson

‘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.

Tilapia Sandwich w/ Tofu Mac & Cheese

June 1, 2012 at 5:12 PM | Posted in cheese, diabetes, diabetes friendly, fish, low calorie, low carb | 2 Comments
Tags: Black pepper, Food Network, I Can't Believe It's Not Butter!, Macaroni and cheese, Mustard (condiment), Parmigiano-Reggiano, Tofu, Velveeta

Today’s Menu: Tilapia Sandwich w/ Tofu Mac & Cheese

A comfort food classic, with a bit of a spin, for dinner tonight. It’s a Fish sandwich with Mac and Cheese! I love Mac & Cheese but I don’t like the calories and carbs that usually come with it. So to cut back on the calories and carbs I replaced the Pasta Macaroni with Tofu Shiratki (Yam Noodle with Tofu) Macaroni Shape Noodles.

First the Fish,If you want a flat-out delicious Fish recipe look no further! I prepared this with Tilapia but it would go great with Mahi Mahi, Sea Bass, or about any other Fish. This makes one of the most delicious Fish Sandwiches you’ll ever have. I had seen this recipe originally on the Neely’s on the Food Network and I’ve been using it ever since! So I laid out two Tilapia Fillets and I was set. I preheated the oven to 450 degrees F. Then placed a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

First you dredge the fillets in a Melted Butter (I used I Can’t Believe It’s Not Butter), Dijon Mustard, and Chopped Dill. Then you combine Panko Bread Crumbs, Cayenne and Sea Salt and Pepper and dredge the fillets through this making sure the fillets are completely coated. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes. Assemble the sandwich by adding Tartar Sauce or any other of your favorite toppings. I left my version of the recipe at the bottom of the post.

Now for the Mac & Cheese, this is where it gets good! I used TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE which is only 20 calories and 3 carbs! I added a half a serving of Velveeta 2% Cheese, 1 slice Sargento Ultra Thin Swiss Cheese, and 1/4 teaspoon Kraft Shredded Parmesan Cheese. Seasoned with Sea Salt and Ground Black Pepper. Mix it all together and microwave on high for 1 minute and 40 seconds. After the first minute stop it to stir and continue with 40 seconds, the time can vary according to your microwave. I’m starting to use Tofu more and more as a noodle substitute. Huge difference in calories and carbs between the two. A thank you to Hungry Girl for the idea. I left the recipe and the link to the Housefoods Tofu at the end of the post. For dessert later something a Yoplait Chocolate Banana Smoothie. on the post below.

Cheesy Tofu Shirataki Mac

Ingredients:
1 bag House Foods Tofu Shirataki Macaroni Shaped Noodle Substitute
1/2 Serving Velveeta 2% Cheese
1 slice Sargento Ultra Thin Swiss Cheese
Sea Salt and Black Pepper, to taste
Sprinkle of Oscar Mayer Real bacon Bits (Optional)

Directions:
Use a strainer to rinse and drain noodles well. Pat dry. In a microwave-safe bowl, microwave noodles for 1 minute.

*Drain excess liquid. Dry thoroughly with paper towels.

*Add Noodles back to bowl and add Velveeta and Cheese slice to Noodles breaking both into pieces as you add them. Microwave for 1 minute. Stop and stir, mixing well, and continue to microwave for an additional 40 seconds.

MAKES 1 SERVING

http://www.house-foods.com/tofu/tofu_shirataki.aspx

Tilapia Sandwich

Ingredients

Nonstick spray (Pam w/ Olive Oil)
2 tablespoons melted butter (I Can’t Believe It’s Not Butter)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill
1 cup panko breadcrumbs
1 to 2 teaspoons cayenne pepper
Kosher salt and freshly cracked black pepper
Two 6-ounce tilapia fillets
Two Healthy Life Whole Grain Buns or Healthy Life Whole Grain Bread
Iceberg lettuce, Sliced Tomatoes (Optional)
Heinz Premium Tarter Sauce

Directions

Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.

Assemble the sandwich by adding Tartar Sauce and any other of your favorite toppings to the fillet. Serve on a Healthy Life Whole Grain Bun or Bread.

* Recipe was based on a recipe from The Neely’s on the Food Network *

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