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Sausage Spectacular!

Sausage Spectacular!

Hot Links from Mike Stines

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Part 3: Hardening-Off and Transplanting

Part 3: Hardening-Off and Transplanting

The Next Step in Your Chile Pepper Garden

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Cinco de Mayo in Italy

Cinco de Mayo in Italy

Mexitalian Cooking!

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Sizzling Seafood, Part One

Sizzling Seafood, Part One

Mike Spices Up the Sea

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Mulberry Madness!

Mulberry Madness!

Dave DeWitt Goes Foraging

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The Pigs of the Sea

The Pigs of the Sea

Spicy Asian Seafood

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  • Red Boats – Spicy stuffed peppers 24 May 2015 | 3:40 pm

    Stuffed chiles and peppers are among our favorites and new recipes with us often arise from ingredients that are right there - must still away - like last week before a trip. Sometimes this really great creations coming out, like here in our "Red boats" - long pepper with an upbeat potato and cheese filling. Highly recommended for your enjoyment! Continue reading →

  • Meet Jack Daniel: History in a Bottle 22 May 2015 | 7:00 pm

    It occurred to me recently that outside of the iconic square bottle with the black label marked “Old No. 7,” most guys don’t know a lot about Jack Daniel. Like many other distillers, particularly those in the age before multi-billion dollar liquor conglomerates, Jack is a fascinating guy to learn about. Continue reading →

  • Engineering the Perfect Brisket? 19 May 2015 | 12:26 pm

    Pitmasters labor their entire careers to make the perfect brisket but a Harvard engineering class seems to have done just that in a single semester. It's the sort of problem I would have loved to have faced in a college class. Unfortunately, my biggest post-high school food problem was what to mix with the day's ramen noodles so that it tasted less like prior day's ramen noodles. Continue reading →

  • White Sangria! 16 May 2015 | 11:31 pm

    The greatest and most forgiving pitcher cocktail is easily a Sangria, which is probably second only to the margarita in its accessibility and popularity when pairing with spicy food. Continue reading →

  • Winner Winner Chicken Liver: Recipe 13 May 2015 | 9:44 am

    Looking for a unique appetizer that goes back to the Victorian era but is rarely served today? Try chicken livers at your next cocktail or dinner party. Continue reading →






  • Grilled Portobello Burger for a Memorial Day Picnic — Meatless Monday 25 May 2015 | 10:00 am FN Dish – Food Network Blog

    Grilled Portobello Burger with Onion JamWith Memorial Day falling on a Meatless Monday, it may seem like there are only two options when it comes to eating at today’s barbecues: 1. Forgo vegetarianism and perhaps embrace a Meatless Tuesday instead. 2. Be relegated to the buffet’s potato and pasta salads simply to maintain a meat-free plate. But it turns out that those aren’t your only choices. You can indeed dig into to a hearty grilled dish at today’s picnic — and at bashes all summer long — by opting for a mushroom burger.

    Every bit as hefty as a beef burger, Food Network Kitchen’s Grilled Portobello Burger with Onion Jam (pictured above) boasts the signature charred flavor you crave from grilled meats. And since these earthy portobellos are coated in a garlic-balsamic oil before cooking, they’re full of satisfying flavor too. To round out the mushrooms and add even more bold taste and textures to this between-the-bun creation, pile on the toppings, including soft and sweet honey-laced onions, crisp lettuce, and horseradish-spiked yogurt for a light yet creamy finish.

    Get the Recipe: Grilled Portobello Burger with Onion Jam

    Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

  • “That’s Going to Be an Issue Here” — Testing the Cutthroat Kitchen Sabotages 24 May 2015 | 8:58 pm FN Dish – Food Network Blog

    Testing the Cutthroat Kitchen Sabotages

    As far as sabotages go, one that’s made out of metal, provides stable support for food and stands up well to heat is practically a gift in the eyes of Cutthroat Kitchen rivals. Or at least it likely seemed that way ahead of tonight’s brand-new episode when Alton Brown auctioned off a perforated French loaf bread pan on which one rival would have to cook a croque madame. Since a French loaf pan is a sturdy metal pan that’s indeed meant to be heated, the bread, meat and cheese elements of this classic French sandwich would be doable, but creating the bechamel — a creamy sauce — would provide downright difficult.

    Before Alton could feature this sabotage on the show, it had to vetted by the Cutthroat culinary crew, and during the test, food stylist Hugo Sanchez noted his concern about making a liquid sauce in a holey vessel. “That’s going to be an issue here,” he said simply before getting set to tackle the challenge head-on. His solution involved filling the holes by mixing up a pastelike combination of flour and milk, as he explained: “It is sticky. It’s gooey, which is exactly what we want.” After covering the holes with this mixture, he quickly turned the heat on in an effort to bake the paste into the holes, thus closing them once and for all, and ultimately allowing him to use that now-solid surface to create his sauce — and approve the sabotage.

    Click the play button on the video above to watch Hugo’s test unfold, and hear more from him as he explains the ins and outs of testing the sabotage.

    Tune in every Sunday at 10|9c for an all-new episode of Cutthroat Kitchen.

  • Show Up for Your Reservation at This Hong Kong Hot Spot, or You Will Pay — a Lot 24 May 2015 | 1:00 pm FN Dish – Food Network Blog

    Show Up for Your Reservation at This Hong Kong Hot Spot, or You Will Pay — a LotLots of diners do it: make an advance reservation to eat at a well-regarded restaurant and then, when the date rolls around, opt not to go. Maybe they decide to eat somewhere else. Maybe they have multiple reservations, figuring they’ll go where they feel when the moment hits. Maybe something unavoidable comes up. Sometimes, they don’t even bother to cancel.

    But if you make a reservation at the Hong Kong restaurant Sushi Shikon, a three-Michelin-star establishment, you’ll probably want to show up to eat there. If you cancel on the day of your reservation, try to change the date, don’t show up, show up with someone missing from your party or arrive more than an hour late, the restaurant will charge you 3,500 Hong Kong dollars ($452). Even if you give the restaurant a little notice, but cancel less than 72 hours of your seating time, Sushi Shikon will charge you HK $1,250 ($161). In fact, even if you wait just 24 hours from the time you confirm your reservation to cancel, but do so more than 72 hours before your seating time, you’ll still owe a fee of HK $500 ($65), although, according to the South China Morning Post, you are allowed to change the date of your reservation without penalty within that time frame.

    The restaurant has explained that its strict (some might say draconian) policy exists due to limited seating and “because the fresh ingredients for each guest’s meal are flown in from Japan.” Still!

    Apparently Sushi Shikon is just one extreme example of a growing trend of restaurants trying to discourage no-shows by charging fees — or charging diners in advance for their meal when they book the tasting menu. The Clove Club in London is set to do this, the South China Morning Post reports, as are Thomas Keller’s Per Se and The French Laundry.

    Blithe multiple online reservation makers, be warned.

  • Baked Cauliflower Tots — Most Popular Pin of the Week 24 May 2015 | 10:00 am FN Dish – Food Network Blog

    Baked Cauliflower TotsWhile traditional Tater Tots are filled with (what else?) taters and laden in a greasy fried coating, this week’s Most Popular Pin of the Week swaps out potatoes in favor of a lighter filling: cauliflower. By pureeing the vegetable with sauteed onions and a binding mixture, you can form it into two-bite tots. The beauty of this made-over recipe is that even though these snacks are baked, not fried, they don’t lose any of that craveworthy crunch, thanks to a quick dredge in rice cereal before cooking.

    For more better-for-you recipes, check out Food Network’s Let’s Get Healthy board on Pinterest.

    Get the Recipe: Baked Cauliflower Tots (pictured above)

  • Cook Like a Star with Bobby’s and Giada’s Best-Ever Recipes 24 May 2015 | 7:30 am FN Dish – Food Network Blog

    Cook Like a Star with Bobby's and Giada's Best-Ever RecipesBobby Flay and Giada De Laurentiis may be two of Food Network’s most-iconic stars — after all, who better than established pros to lead the 12 hopeful finalists vying for a shot at stardom? — but their skills go beyond being shining TV personalities. With years of experience in the kitchen turning out both sweet and savory favorites, they’ve perfected their recipes and added to each their signature styles and bold flavors.

    Just in time for next month’s Food Network Star premiere (Sunday, June 7 at 9|8c), show off your culinary chops by trying your hand at some of the mentors’ most-tried-and-true dishes, from Bobby’s glazed grilled seafood and guacamole with a kick to Giada’s cheesy pasta and next-level chocolate cookies. Click here to launch the gallery to see 20 of their must-try classics.

    Get set for the premiere of Food Network Star on Sunday, June 7 at 9|8c.

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