Masker’s Yule Hog, Part 1: Home-Cured Christmas Bacon
Apparently, two dozen gingerbread strippers and a bottle of cheap scotch wasn't enough to buy Santa's forgiveness last year. He did not provide the Big Green Egg I'd requested despite my generous bribe. I found plenty of fuel for an Egg in my stocking, though. This year I'm upping the ante. No jolly old elf can resist three different types of Christmas pork waiting on a plate. While I'm at it, I'll share the recipes as I go along. If it works, maybe you can buy your naughty self into his good graces too. Christmas bacon seems like a good lead-in. Here's how I'm going about it. Continue reading →
Drinking in the New Year (and Christmas)
Well, we're about to leap into 2014, so we guess some celebrating is in order. But first, some comments about celebrations on New Year's Eve from some wise philosophers. “I'm not a drinker,” said Woody Allen, “my body won't tolerate spirits, really. I had two martinis New Year's Eve and I tried to hijack an elevator and fly it to Cuba.” Don Marquis confesses: “I drink only to make my family seem interesting.” And perhaps the wisest philosopher all, the great Henny Youngman, said about his family, “My grandmother is over eighty and still doesn't need glasses. Drinks right out of the bottle.” We're going one step better than that. Here are two of our favorite Christmas and New Year's Eve drinks. Continue reading →
In the latest round of legal flak aimed at Sriracha, a California judge has ruled in favor of the town of Irwindale. He decreed that the factory stop making "anything that causes odors" at Sriracha's Irwindale facility. What this means to us hot sauce lovers possibly is less Sriracha on store shelves next year. Considering the sauce has gotten so popular Subway makes a Sriracha Chicken Melt sammich, this is kind of a big deal. Judge Robert H. O'Brien filing says, "[Huy Fong Foods] is to immediately make changes in its site operations reducing odors and the potential for odors" consistent with the city's air quality mitigation measures. The factory processes fresh chilies for three months out of the year. Continue reading →
Black Friday and Cyber Monday Show Specials
For Black Friday to Cyber Monday, November 29 through December 2nd, if you buy a booth and pay in full you will receive a free enhanced show program booth listing, a $50 dollar value. If you have a booth already in the the show, 20% off any show program purchases of enhanced listings and ads. Can't make the show? Please enjoy 15% off all show program ads. Continue reading →
Smoked Pumpkin-Infused Dark Rum II: Milkshake Mayhem
Overall, I liked the way it came out but make sure you don't overdo it on the pumpkin. Too much of it and you'll lose most of the rum or have to squeeze it out! This time, I made milkshakes with it at a friend's Halloween party. The hardest part? Meeting demand. I made alcoholic milkshakes for ten people before I ran out. Here are the recipes for both the smoky pumpkin-infused rum and the shakes that followed. Continue reading →
Sunny’s German Chocolate Cake Cookies — 12 Days of Cookies
FN Dish – Food Network Blog
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs
If you’re craving chocolate and coconut, skip a time-intensive German chocolate cake in favor of Sunny’s quick cookies. She starts with a basic cookie recipe and then adds cocoa powder, chocolate chips, coconut and pecans to give it the German-chocolate-cake twist. It’s a simple cookie recipe that’s ready in just 30 minutes.
Get Sunny Anderson’s German Chocolate Cake Cookies recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
• Find recipes for our Top Holiday Cookies and bake up a batch in your kitchen.
• See Top Chocolate Holiday Cookies.
• Host your best cookie swap yet with these easy party ideas from Cooking Channel.
• Learn how to decorate cookies like the pros.
• Show us your best cookie creations.
This Week’s Nutrition News Feed
FN Dish – Food Network Blog
In this week’s news: Why we should get cracking (nuts, that is); signs that diet soda is fizzling out (or would that be fizzing out?); and the true cost of healthy eating.
Pass the Cocktail Nuts
A recent study in The New England Journal of Medicine (and reported by the New York Times) looked at data from over 119,000 women and men in the Nurses’ Health Study and the Health Professionals Follow-Up Study. Researchers found that study participants who ate nuts seven or more times a week had a 20% lower death rate than those who didn’t eat nuts over the same period of time. Even for those who only ate nuts less than once a week, the death rate was 11% lower. Participants ate a variety of nuts including pistachios, almonds, Brazil nuts, hazelnuts, cashews, pecans, pine nuts, peanuts, walnuts and macadamias.
Diet Soda’s Bubble Bursts
Sales of diet soda are on the decline. During 2013, the sales of zero- and low-calorie soda dropped 6.8%, according to Wells Fargo, while regular soda sales declined 2.2%. Even though the FDA (Food and Drug Administration) says artificial sweeteners like aspartame and sucralose are safe, some buyers are skeptical.
The Price of Healthy Eating
Many consumers complain that buying nutritious foods is difficult or impossible on a budget. To help assign an actual dollar amount to healthier food purchases, researchers at the Harvard School of Public Health examined retail prices, looking at 27 studies in 10 developed countries. They found that the cost difference between a healthful and unhealthful diet was about about $1.50 per day.
“All-Natural” Still Not All That
Although plastered on many food labels, the phrase “all-natural” doesn’t come with a clear definition. Getting the “all-natural” stamp doesn’t cost manufacturers much, nor does it require certification. Although the Center for Science in the Public Interest (CSPI) and the FDA disagree on the advantages (or disadvantages) of the term, one thing is for certain: Consumers look for the label, even though it doesn’t necessarily mean that a food is healthy. At this time, it doesn’t look like the FDA or food manufacturers want to address the use or definition of the word.
Vegan Cuisine Goes Haute
In another sign that vegan cooking is no longer confined to brown rice and tofu-hijiki burgers, high-end chef Jean-Georges Vongerichten announced he will be opening a vegetarian and vegan restaurant in New York City in 2014.
Where’s the Beef? And the Poultry? (You Don’t Want to Know.)
According to the U.S. Department of Agriculture, Yauk’s Specialty Meats of Windsor, Colorado is recalling about 90,000 pounds of meat and poultry products produced under unsanitary conditions. A safety inspector found rodent activity in the production, storage and retail areas of the facility which led to a USDA investigation. No illnesses have been reported at this time. Products were sold in Colorado, New Mexico, Utah and Wyoming. The products contain the establishment number “Est. 20309″ or “P-20309,” found inside the USDA Mark of Inspection. Get more information about the recall here.
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby’s full bio »
Enter for a Chance to Win Ree Drummond’s New Holiday Cookbook
FN Dish – Food Network Blog
Back with another helping of Food Network’s favorite accidental cowgirl recipes, Ree Drummond’s back with a new cookbook, The Pioneer Woman Cooks: A Year of Holidays, encompasses everything you need to help celebrate the holidays all through the year. From a Resolution Smoothie on New Year’s Day to decadent dessert shots on New Year’s Eve, Ree presents inspired menus for breakfasts, brunches, lunches, dinners, parties, gifts and feasts, accompanied by dozens of her signature step-by-step photos.
Bring family and friends together with treats such as:
Whiskey BBQ Sliders and Dr. Pepper Cupcakes for the Super Bowl
Loaded Queso, Red, White and Blue Sangria for the Fourth of July
Caramel Apples and Mummy Dogs for Halloween
Prime Rib and Bread Pudding with Whiskey Sauce for Christmas
You can buy Ree’s new cookbook here, or enter for a chance to win one now. To enter: Tell FN Dish which one of Ree’s recipes is your favorite in the comments (you must include the recipe URL). We’re giving five lucky, randomly selected winners each a copy of the book.
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. or 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 3pm EST on Dec. 11, 2013, and 5pm EST on Dec. 17, 2013. 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. $29.99. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.
So tell us: Which one of Ree’s recipes is your favorite and why?
Best 5 Christmas Appetizers
FN Dish – Food Network Blog
Similar to Thanksgiving, the Christmas supper is often a rich, hearty meal complete with beef, turkey, lamb or ham, among other sides and salads — not to mention dessert — which is why party starters tend to be simple and light fare. But while you don’t want your guests to fill up on appetizers, it’s best to offer a few pre-dinner munchies to satisfy their cravings when they walk in the door and to hold them over until the main dish is ready. Quick-fix snacks like dips and mini meatballs are go-to picks, as is crostini or cheese and crackers, since they don’t require forks and knives, and guests can grab them as they mingle. This holiday, stick with Food Network’s top-five appetizers below to ensure casual, stress-free get-togethers that let crowd-pleasing recipes shine.
5. French Onion Dip — The secret to Guy’s top-rated recipe is cooking the onions slowly over a low temperature so they have time to become sweet, soft and caramelized, which will add to the overall depth of flavor in his sour cream-based dip. Click the play button on the video after the jump to watch Guy make it.
4. Crostini with Thyme-Roasted Tomatoes — For an elegant appetizer presentation that’s deceptively simple to achieve, Chopped host Ted Allen slow-roasts slices of tomatoes until they’re tender, then features them atop garlic-rubbed toast.
3. Swedish Meatballs — Roll a combination of pork, turkey and allspice into bite-size meatballs, then dunk them in egg wash and breadcrumbs, and deep-fry them until they’re tender on the inside and golden brown and crispy on the outside. It’s important to let the meatballs chill for a few hours before frying them, so plan ahead before cooking.
2. Flatbread with Bacon and Scallion Pesto — Alex’s pizza-like flatbread comes together quickly, thanks to store-bought pizza dough that is baked, then spread with a creamy lemon topping, crumbled bacon and a vibrant mixture of scallions and capers.
1. Baked Brie — With just two ingredients, Brie and honey, Ina creates the ultimate easy appetizer (pictured above). She drizzles the wheel of cheese with honey, then bakes it for just a few minutes until it’s warm and deliciously gooey. Serve crackers on the side to create a dressed-up dish in a flash.
All New in 2014: 5 Stars Will Join Forces on The Kitchen
FN Dish – Food Network Blog
There’s no question that in most homes, the kitchen is the warmest room in the house, the place where memories are made and stories are shared — not to mention where family meals are prepared day after day. And beginning this winter, five of your favorite Food Network stars will celebrate these aspects and more of the kitchen on an all-new series.
Jeff Mauro, Geoffrey Zakarian, Katie Lee, Marcela Valladolid and Sunny Anderson will come together on The Kitchen, premiering Saturday, Jan. 4, 2014, at 11am/10c, in a weekly morning show to not just cook some of their signature recipes together, but to dish on current food trends, chat about their families’ strategies for easy weeknight meals, swap money-saving tips and help you get the most out of your favorite kitchen gadgets. As these stars will gather around the kitchen table week after week, each will lend a unique perspective to the conversation, among them Katie’s often-healthy point of view, Marcela’s flair for Mexican cuisine and Geoffrey’s penchants for crafted cocktails.
What else can fans expect from The Kitchen? Plenty of laughs, to be sure, plus tried-and-true dishes to impress kids and adults alike, tips on quick cooking for your family and a bit of friendly competition from time to time — even appearances from special guests.
Mark your 2014 calendars now for the series premiere of The Kitchen on Saturday, Jan. 14 at 11am/10c.