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  • Hot News 18 Sep 2014 | 1:56 am

    You'd think that with summer winding down and fall muttering, "C'mon, c'mon, c'mon" as it waits to take over, grilling and barbecue news would take a turn for the mundane. That weird stories of barbecue and hot sauce would go into hibernation, like some gigantic bear with hard arteries and a desperate need for TUMS. Continue reading →

  • Hot List: Four Great Chili-making Ideas from the Fiery Foods Super Site 13 Sep 2014 | 2:59 pm

    September marks the transition from summer to fall not just for the weather but also for eating. Chili being the lovechild of stew and outdoor summer cooking, it's a great way to ease yourself into the shorter, colder days to come. Here's a highlight reel from our sister, the Fiery Foods & Barbecue Super Site to fire your imagination when it comes to making chili at home. Continue reading →

  • The Last Day to Enter the 2015 Scovie Awards 12 Sep 2014 | 11:57 am

    The deadline for entering the 2015 Scovie Awards Competition is tonight at midnight, and there will be no additional extension. Your products entered must arrive in Albuquerque no later than September 19th. Continue reading →

  • Two Days Left to Enter the Scovies 11 Sep 2014 | 4:04 pm

    The deadline for entering the 2015 Scovie Awards Competition is now tomorrow, September 12 at midnight, and there will be no additional extension. But remember, your products entered must arrive in Albuquerque no later than September 19th. Continue reading →

  • Final Scovie Deadline Looms 10 Sep 2014 | 4:26 pm

    The deadline for entering the 2015 Scovie Awards Competition is now Friday, September 12 at midnight, and there will be no additional extension. But remember, your products entered must arrive in Albuquerque no later than September 19th. Continue reading →

  • Restaurant Revisited — Military: Impossible at Green Beret Club 17 Sep 2014 | 8:55 pm FN Dish – Food Network Blog

    Robert Irvine on Restaurant: Impossible“This is very special,” Robert Irvine said not long after arriving at Fort Bragg, N.C., for a mission near and dear to his heart. A former member of the British Royal Navy, Robert was honored to be asked to transform the decades-old Green Beret Club, an on-base eatery for service men and women of the United States Army. While the structure of the Green Beret Club was clean and boasted a fine floor, its food could be improved, especially if they swapped in fresh ingredients in place of frozen alternatives. With only two days to work and a budget of just $10,000, Robert and his Restaurant: Impossible team reworked the menu at Green Beret Club to make sure it fit the needs of the soldiers. They changed the decor inside as well, to pay tribute to the building’s history. Read on below to hear from Mikki Morris, the manager of the restaurant, and Michelle Hagwood, who is the Family and MWR Business Operations Officer, to find out how the newly renamed Smoke Bomb Grille is doing today.

    By July, Smoke Bomb Grille boasted a more than 48 percent increase in business, according to Mikki and Michelle, and “about 10 percent” of diners are new customers.

    About the food being served at Smoke Bomb Grille, Mikki and Michelle say that the customers “love it,” and that “preparing food has become a routine now” for staff members.

    More from Restaurant Revisited:

    Spicy Bar and Grill (September 10)
    El Bistro (September 3)
    Uncle Andy’s Diner (August 27)
    Country Cow Restaurant and Bar (August 20)
    Pomona Golf and Country Club (August 13)
    Paul’s Bar & Bowling (August 6)
    Marie’s at Ummat Cafe (July 30)
    The Fork Diner (July 23)
    Portu-Greek Cafe (June 11)
    Grace’s Place Bagels and Deli (June 4)
    Bama Q (May 28)
    Cave Inn BBQ (May 21)
    Bumbinos Italian Ristorante (April 30)
    Bryant’s Seafood World (April 23)
    Urban Roots (April 9)
    gratifi kitchen + bar (April 2)
    Mama Della’s N.Y. City Pizzeria (March 26)
    Pasión Latin Fusion (March 19)
    Tootie’s Texas BBQ (March 12)
    Mill Creek BBQ Restaurant (March 5)
    Estrada’s Restaurant (February 5)
    Hillbillies Restaurant (January 29)
    Spunky Monkey Bar and Grill (January 15)
    Heather’s Country Kitchen (January 1)
    Goombazz Big City Eatzz (December 18)
    LBI Pancake House (December 8)
    Ship Bottom Volunteer Fire Company (December 8)
    Mike La Susa’s Italian Restaurant (December 4)
    Seven (November 27)
    Georgia Boy Cafe (November 20)
    Coach Lamp Restaurant & Pub (November 13)
    The Windsor 75 (November 6)
    Ducky’s Family Restaurant (October 30)
    Mama Campisi’s Restaurant (October 23)

  • Take Your Breakfast Out to Dinner for a Rich Risotto 17 Sep 2014 | 1:00 pm FN Dish – Food Network Blog

    Oat RisottoChopped, with its unconventionally combined ingredients, is all about the chefs’ creativity and out-of-the-box thinking. And this Chopped Dinner Challenge recipe for Oat Risotto with Roasted Cauliflower is certainly a dish that requires a degree of inventiveness. Because in this risotto, there isn’t any actual risotto involved. The Food Network Kitchen chefs selected steel cut oats as the basket ingredient to substitute the main ingredient — rice — and, no, they aren’t cooking up breakfast. The steel cut oats, fused with chicken broth, white wine, pungent garlic, parsley and Parmesan, serve as the perfect complement to the crisp, lightly seasoned roasted cauliflower.

    The cauliflower should be tackled first. Preheat the oven to 425 degrees F and then cut up the cauliflower. Mix the cut-up vegetables with 2 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper, then lay the pieces out on a baking sheet. Roast them for about 45 minutes, or until golden.

    Then it’s on to the broth. Mix the chicken broth with 1 cup water and heat until it’s simmering. Heat 3 tablespoons oil in a heavy saucepan on medium-high heat. Once the oil is hot, you can add in the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper; cook the concoction for about 8 minutes. Once it’s soft, add in the oats and wine and then boil it till it’s reduced by half.

    Take the broth and stir it in 1 cup at a time. When half of the mix is evaporated, add more. Stir for approximately 30 to 45 minutes until the oats are tender, and make sure to use all of the broth. Once that’s done, mix in the Parmesan, parsley and butter. Season the risotto with salt and pepper, and top with the roasted cauliflower and additional parsley.

    Get the recipe: Oat Risotto with Roasted Cauliflower

    The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchen that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!

  • Enter for a Chance to Win Tickets to Food Network in Concert at Ravinia This Saturday 17 Sep 2014 | 12:00 pm FN Dish – Food Network Blog

    Enter for a Chance to Win Tickets to Food Network in ConcertFood Network Magazine is throwing its first-ever concert this Saturday (September 20) — not just a music festival with a few food trucks on the side, but a full-blown food and music event with big stars from both worlds. Food Network stars are joining forces with more than 50 of the area’s greatest chefs for cooking demos, meet-and-greet opportunities and the ultimate tasting event, and seven-time Grammy Award winner John Mayer will take center stage to round out a full day of great food and music. It’s all happening at Ravinia, a picturesque outdoor venue in Highland Park, Ill.

    Sunny Anderson, Anne Burrell, Jose Garces, Alex Guarnaschelli, Jeff Mauro, Marc Murphy and Geoffrey Zakarian will all be at Food Network in Concert. For a chance to win a pair of tickets (travel is not included), comment below and tell FN Dish why you want to go to Food Network in Concert. Or head over to the official website to get your tickets before they sell out. The event will benefit Share Our Strength and their No Kid Hungry campaign — dedicated to ending childhood hunger in America by ensuring all children get the healthy food they need every day. The winner will receive:

    (2) Two tickets to The Greatest Hits: The Ultimate Tasting Event (Pavilion seats for John Mayer and Phillip Phillips) (2) Two tickets to Rock N Rolls with Jeff Mauro

    You may only comment once to be considered, and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of the 50 U.S. states, D.C. and Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 2:00pm EST on Wednesday, September 17, 2014, and 12pm EST on September 19, 2014. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance of the Official Rules. ARV of each prize: approx. $695.00. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd., Knoxville, TN 37932.

    So tell us: Why do you want to go to Food Network in Concert?

  • Friends Turns 20 with Central Perk Pop-Up and Free Coffee in NYC 17 Sep 2014 | 11:30 am FN Dish – Food Network Blog

    James Michael TylerIt was 1994 when fans first met Chandler, Joey, Monica, Phoebe, Rachael and Ross, the six now-beloved friends who made up the heart of the cast on NBC’s Friends. Over the course of a decade, fans watched as this tight-knit group took their places on a cozy orange couch in the coffee shop downstairs to navigate their 20s before ultimately saying goodbye to them as 30-year-olds settled into their careers and relationships in the Big Apple. Although the show took place in New York City, James Michael Tyler, who played Gunther, the wonderfully awkward barista at the Central Perk coffee shop, revealed that the set was located in sunny Los Angeles. Now, however, 10 years since Friends’ finale, Central Perk is finally getting its chance to shine on the streets of Manhattan as Warner Bros. Television Group, Warner Bros. Consumer Products and Eight O’Clock Coffee team up to launch a Central Perk pop-up shop in the SoHo neighborhood.

    Beginning today through October 18, fans of Friends in New York City can visit Central Perk and take in the sights and sounds of the cast’s cherished hangout spot for themselves. Complete with the same orange couch and gilded espresso machine that were featured on the Central Perk set, plus more original memorabilia from the show, like Monica and Chandler’s wedding invitation and Phoebe’s guitar, the pop-up Central Perk is located at 199 Lafayette Street and will be serving free cups of Eight O’Clock Coffee daily. Not located in New York? Look out for Eight O’Clock Coffee’s limited-edition Central Perk roast at grocery stores near you or online.

    Central Perk Pop-Up ShopFN Dish was on hand at the Central Perk replica as James — Gunther — mingled with A-list New Yorkers at a preview event before the shop opened to the public, and he revealed to us earlier that while Friends may be turning 20 years old, today it’s still as relevant as ever. “The characters are relatable, and the story is relatable,” he said before offering up an insider’s look at what went on behind the scenes on set. “We had amazing craft service. I spent maybe a little too much time at the craft service table over the years.” And while Gunther may have been most often behind the counter serving up fancy brews to the Central Perk customers, when it comes to coffee for James, he keeps it simple: “I drink it black. No sugar, no cream.”

    Photos courtesy Warner Bros. Entertainment Inc.

  • How to Stock Your Pantry Like a Pro 17 Sep 2014 | 10:00 am FN Dish – Food Network Blog

    How to Stock Your Pantry Like a ProA well-stocked pantry is the key to kitchen happiness. Forget about hiking to and from the supermarket on a daily basis; a kitchen supplied with all the necessities means that you’re prepared for anything, like cooking your next meal on the fly.

    With all the special diets out there, one type of pantry does not fit all. Here’s our guide to having everything on hand. In addition to lining the shelves of your pantry with nonperishables, think about curating fresh items for your refrigerator or freezer as well that are still long-lasting, smart buys. How does your stock stack up?

    The Vegetarian Pantry: Just because this pantry is stocked for the veggie lover doesn’t mean that it’s crammed with goods reminiscent of rabbit food. When you stock up on these substantial, nutritious ingredients, meat-free meals are easier than ever and keep you full even longer.

    A few good oils Eggs Cauliflower Parmigiano-Reggiano (and a few other cheeses) Tofu Plain Greek yogurt Quinoa, millet or bulgur Canned beans and lentils Mushrooms Multigrain pasta Pesto Beets


    The Vegan Pantry: Even when you’re skipping meat, eggs and dairy, it’s easy to keep a well-stocked pantry loaded with potential. Beyond all the fruit and veggies you could ever want, a stocked vegan pantry features ingredients that add flavor and pack on the protein.

    Quinoa Chia and flax Tofu and tempeh Canned beans and lentils Nutritional yeast Miso paste Avocado Apple cider vinegar Raw cashews Canned coconut milk Coconut oil Nondairy milk Dark chocolate and cacao powder Dates


    The Paleo Pantry: The key to a paleo-friendly pantry is attaining the trifecta: protein, plants and high-quality fats. Stash these ingredients for at-the-ready meals loaded with protein, fiber and good-for-you fats, but low in carbohydrates.

    Ghee or duck fat Grass-fed beef and organic, pasture-raised poultry Liver for DIY pate Salmon and sardines (and other fatty fish) Organic eggs Berries Collard greens Cauliflower Zucchini Sauerkraut and kimchi Macadamia butter or sunflower seed butter Almond flour or coconut flour Raw, local honey Coconut aminos (in place of soy sauce) or fish sauce


    The Budget Pantry: With a few budget-friendly essentials on hand, you can eat well without roaming the grocery aisles each night — or blowing your wallet. Zero in on ingredients, like frozen and canned veggies, that extend your meals and satisfy for cheap.

    Brown rice (or other whole grains) Canned beans Dried spices Potatoes, carrots, cabbage and more Frozen fruits and veggies Oatmeal Peanut butter Ground beef and chicken thighs Fresh herbs Fresh citrus Eggs Flour Canned tomatoes Canned tuna


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