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Fall Into Spicy Soups

Fall Into Spicy Soups

Soups Are the Elegant Side of a Chef’s Kitchen

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The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

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Making Chipotles at Home

Making Chipotles at Home

Mike Stines Reports

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Paprika: Hungary's Red Gold

Paprika: Hungary's Red Gold

Sharon Hudgins Reports

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The Chile Harvest, Part 2

The Chile Harvest, Part 2

Drying, Smoking, Powders, and Spice Blends

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 The Childucken Experiment

The Childucken Experiment

Chile Inside Chile Inside Chile

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Africa: A Continent of Chiles

Africa: A Continent of Chiles

An Excerpt from Precious Cargo

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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

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  • The Sting of Elimination for a Judge — Alton’s After-Show 19 Oct 2014 | 9:28 pm FN Dish – Food Network Blog

    It’s no secret that Cutthroat Kitchen judges are secluded from the sabotages taking place during competitions and forced to evaluate the dishes based solely on what’s in front of them — such a strategy guarantees the focus remains on the food at all times. But on tonight’s all-new Alton’s After-Show, judge Jet Tila revealed that after learning what one chef had endured in the name of sabotage, he felt a tinge of guilt — especially after his decision led to the contestant’s elimination.

    “You feel so bad after the fact. Now I realize,” he admitted after Alton spoke of how Chef Alex had to use only kitchen tongs to cut her wrap ingredients. “I was dinging so badly on her just horrible knife cuts. They literally looked like she’s just tearing things apart. But now I get it.” Alton went on to explain that because the judges are blind to the sabotages, they’re forced to evaluate on “flavor, presentation and ‘does it remind me of the thing it’s supposed to remind me of.’” But he admitted, “It doesn’t mean they’re all equally weighted. The truth is is anybody’s who’s a chef is going to more heavily weight flavor above all.”

    Click the play button on the video above to hear more from Jet and Alton, and see Jet’s first-time reaction to tonight’s sabotages.

    Tune in Wednesday at 9|8c for Heat 3 of the Superstar Sabotage tournament, and don’t miss an all-new episode of Cutthroat Kitchen on Sunday at 10|9c.

  • Robert Irvine Wins People’s Choice Award at Sandwich Showdown 19 Oct 2014 | 1:00 pm FN Dish – Food Network Blog

    From Cuban-inspired meatballs to IPA-braised pork belly, the New York City Wine & Food Festival’s fifth annual Stacked event featured some serious gourmet fare served between two pieces of bread. During this walk-around lunchtime soiree, guests sipped on moonshine-spiked cocktails while contemplating their most-recent bite and strategizing which dish to try next. And while some of the lines were long, taste testers didn’t seem to mind. Participating in the competition were more than a dozen of today’s top chefs who take the concept of a sandwich very seriously. Restaurant: Impossible’s Robert Irvine was both the host of the tasting as well as a contender in the sandwich showdown.

    Each roll, bun and biscuit was filled with an exceptional, and sometimes unlikely, combination of ingredients. Meat-lovers were pleasantly surprised by the cauliflower and pickled beets at the No. 7 Sub station, and we found it hard not to return for seconds from Empire Biscuits, where flaky biscuits came with duck liver and grits spread, green tomato chow chow and a sunny-side quail egg.

    In an effort to defend his people’s choice title from last year, Chef Michael Ferraro from Delicatessen dished out pan-roasted chicken thigh sandwiches with olive pesto, sweet pepper aioli and Burrata cheese. Ferraro explained that along with balance of flavor, texture, and execution, choosing a theme is key to any good sandwich. The Mediterranean flavors of his dish were definitely popular among the crowd, but the chef he feared most at the showdown was Robert.

    FN Dish caught up with the Food Network star, who explained that it all comes down to each component — the bread, what goes in the sandwich and the accompaniments — and how they work together to “really hit the taste buds.” Inspired by the spirits of the afternoon, he served smoked espresso-rubbed brisket sandwiches with grilled onions and horseradish aioli: “Coffee interacts really well with moonshine,” he explained. And because he’s all about the texture, he paired the BBQ sandwich with a crunchy celery root slaw. Spicy, sweet and smoky at all once, his sandwich was a delicious success and ultimately earned him the people’s choice award for Best Sandwich and $5,000 to donate to his charity of choice.

    Keep coming back to FN Dish all weekend long for continued coverage of the 2014 New York City Wine & Food Festival.

    Photos by Noam Galai/Getty Images for NYCWFF and Lauren Miyashiro

  • Velvety Banana Cream Pie — Most Popular Pin of the Week 19 Oct 2014 | 10:00 am FN Dish – Food Network Blog

    Banana Cream PieWhen you think of cream pie, or even dessert, you’re likely not imagining it to be healthy — but that’s exactly the case with this week’s Most Popular Pin of the Week, Ellie Krieger’s easy-to-make and velvety Banana Cream Pie (pictured above). This crowd-pleasing sweet treat boasts a buttery graham cracker crust, a two-part filling of fresh bananas and pudding, plus a simple topping of fluffy whipped cream, and best of all, it’s all surprisingly light.

    For more good-for-you dessert ideas, check out Food Network’s Let’s Get Healthy board on Pinterest.

    Watch How to Make and Get the Recipe: Banana Cream Pie

  • Hearty, Healthy Soups and Stews for Fall 19 Oct 2014 | 8:00 am FN Dish – Food Network Blog

    Chicken Soup
    When the air starts to turn chilly, there’s nothing quite like a stew simmering on the stove. These recipes not only ladle up comfort, they’ll boost your immune system too. Warm up with this quick veggie noodle soup. Lemon energizes and wakes up the flavors while garlic and parsley deliver an immune boost (pictured above).

    Classic Chicken Noodle Soup
    With its classic trio of onion, celery and garlic, this chicken noodle soup gets a peppery kick from tarragon, an iron-packed herb known for its digestive-enhancing qualities.
    Chicken Noodle Soup

    Bean, Kale and Egg Stew
    Look no further for the ultimate protein-packed meal. Surprisingly this stew is even vegetarian—beans, eggs, kale, cheese and whole-grain bread add up to a whopping 28 grams per serving.
    Kale Bean Egg Stew

    Chicken and Dumpling Soup with Quinoa
    Keep the comfort with this soothing chicken soup with pillowy dumplings, but go ahead and amp up this classic with an added protein boost from cannellini beans and quinoa.
    Chicken Dumplings and Qunioa Soup

    Spicy Pork and Sweet Potato Stew
    Take the chill off with spicy ingredients like chipotle chile peppers—known to burn calories and tame sugary cravings, too. Anti-inflammatory red cabbage and vitamin A-loaded sweet potatoes give you even more reasons to fast track your way to the kitchen to make this stew.
    Chipotle Stew

    White Bean Soup
    Don’t mistake this flavorful bean soup’s creaminess for high-fat ingredients. The secret? First, rosemary and thyme steep in chicken broth to add depth of flavor, then the remaining ingredients get pureed into a silky smooth creamless soup—all in just 10 minutes.
    White Bean Soup with Toasted Cheese

    Garden Vegetable Soup
    There’s no shortage of vegetables in this hearty, soul-satisfying soup. Plus, you’ll get a health buzz from vitamin-rich ingredient superstars like leeks, garlic, carrots, green beans and tomatoes.
    Vegetable Soup

    Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

  • The Cast of Chopped Awards the Best Bloody Mary in America 19 Oct 2014 | 7:30 am FN Dish – Food Network Blog

    Chopped BrunchBrunch, that between-breakfast-and-lunch mealtime, is the perfect opportunity to enjoy both sweet and savory dishes, sometime all in one dish. And when it comes to the perfect accompanying drink, Bloody Marys are a popular choice. At this Saturday’s Chopped Best Bloody Mary Brunch at the New York City Wine and Food Festival, the judges from Chopped gathered to taste offerings from 12 finalists in Absolut’s nationwide search for the best Bloody Mary. Also on hand were former competitors from the show, who presented food pairings that ran the gamut from tried-and-true brunch classics to fusion dishes.

    The award of the day, chosen by the Chopped judges, went to David Wakefield of TenOak in Texas.

    Chopped BrunchChopped’s Ted Allen, Scott Conant, Maneet Chauhan, Geoffrey Zakarian, Aarón Sánchez, Alex Guarnaschelli and Marc Murphy were on hand to taste each of the 12 finalists’ creations and cast their votes for the judges’ favorite.

    Chopped Bloody MaryWinner David Wakefield’s unique concoction called the Bloody Beaux Thai (pictured above) consisted of Absolut Cilantro vodka, mustard, Sriracha, pickle juice, Creole-style hot sauce, Worcestershire sauce, Bloody Mary mix, Creole seasoning and celery salt. People’s choice, voted upon be attendees, went to Irene Moretti of Tavola Restaurant and Bar in Pennsylvania for her Garden Bloody Mary. Best dressed went to Marty Duffy of the Cellar Peanut Pub in Iowa for his namesake creation, The Duffy and most creative went to Melanie Glueck of Red Fish Grill in Louisiana for her Verde Mary.

    Chopped TacosTo pair with all those drinks — after all, one does need some food — festivalgoers were treated to brunch bites prepared by former Chopped competitors. Chef Kyung Up Lim of Michael’s restaurant created a bulgogi steak taco (pictured above), which captured Korean-Mexican fusion with toppings like a special Korean spicy sauce and pickled vegetables.

    Chopped Steamed BunsKin Shop’s Evelyn Garcia offered attendees her BBQ Steamed Bun (pictured above) with roasted pork belly, pickled shallot and fresh herbs.

    Chopped Elizabeth FalknerAnd serving a classic brunch item with a slight twist, Chef Elizabeth Falkner was there to lend a hand for fellow Chef Paulette Goto, who created a Brioche French Toast, which was stuffed with apricot preserves and served with whipped ricotta.

     

     

     

     

     

     

     

     

     

     

     

     

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