• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout
Brazilian Gaucho Barbecue

Brazilian Gaucho Barbecue

Hope You Love Beef!

Which Cooking Oil to Use When?

Which Cooking Oil to Use When?

A SuperSite Cooking Resource

The Fiery Foods of Spring

The Fiery Foods of Spring

Ferns, Ramps, Morels, and Asparagus

Growing Peppers in Containers

Growing Peppers in Containers

Attention Apartment and Townhouse Dwellers!

Spicy Spring Grilling

Spicy Spring Grilling

Here are Dave's Faves for Spring!

Spicy Burgers on the Grill

Spicy Burgers on the Grill

Guacamole Salmon Burgers, Anyone?

Part 2: Growing Seedlings

Part 2: Growing Seedlings

Your Chile Pepper Garden

Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • Vindaloo Voodoo: Recipe 25 Mar 2015 | 11:57 pm

    Earlier this week, we ran Mike Stines's feature Lamb: It's Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we're excerpting it here. Enjoy! Continue reading →

  • Scientists Profile 170 Year Old Beer 25 Mar 2015 | 2:01 am

    Apparently, beer sitting in a shipwreck for 170 years tastes about as skunky as you'd expect. Just as the scientists who smelled the funk off of a brew fitting that description in 2010. When they popped one open and took a whiff, the funk rivaled a middle school boys' locker room. Continue reading →

  • Santa Anita: California’s Largest KCBS Event Ever 23 Mar 2015 | 1:48 am

    This year's Santa Anita Winners Circle BBQ Championship was huge. At least for California. With 103 teams battling it out for $X in prize money, it was the largest KCBS event in the state's history. Continue reading →

  • The BBQ Guru’s Bob Trudnak: Interview 20 Mar 2015 | 12:08 pm

    The BBQ Guru's Bob Trudnak and I have played phone tag for an interview for years. This is mostly my fault but we finally nailed down a Q&A session earlier this week. He's the main man for The BBQ Guru's competition team and I asked him about moving into barbecue, what he likes to make, and his plans for getting into the World Food Championships so he can add a second WFC rib win to his belt. Continue reading →

  • 3 Great Articles to Spice Up Spring 20 Mar 2015 | 3:50 am

    I'm still coming off of the high from the Fiery Foods Show. For me, it marks the start of spring and gets me amped for all the tacos, barbecue, and other outdoor eating in the months to come. Here are a few of my favorite articles from our Supersite that I go to when this mood kicks in. Continue reading →

  • Game-Changing Egg-in-a-Hole Ideas 26 Mar 2015 | 1:00 pm FN Dish – Food Network Blog

    egg-in-a-hole doughnut

    Call it egg in a basket, toad in a hole, egg in a frame or one-eyed jack; an egg fried in a hole of toast is nothing new, but it’s still amazing. You’ll be met with smiles round the table each time you serve the sunny-side up breakfast treat — bonus points if it’s a weekday. Whether it’s because the bread gets extra buttery in the skillet or because there’s almost always a debate over what to call it, the simple trick makes regular ol’ eggs and toast so much more fun. But why confine your runny yolk to sandwich bread? What’s stopping you from cracking an egg into the center of a fluffy, glazed doughnut?

    Food Network Magazine’s dozen new ideas for eggs in holes are groundbreaking. You already know putting a fried egg on top of almost everything instantly amps up the craveability factor. The same theory applies to eggs’ nests: pizza, doughnuts, grilled cheese sandwiches, you name it. Pick your nest and put an egg in it.

    Flip through Food Network Magazine’s sweet and savory nest ideas, or come up with your own! Then follow these basic egg-in-a-hole instructions:

    1. Cut a 2-inch hole in the center of your “nest” with a cookie cutter or small drinking glass.

    2. Cook the nest in a buttered ovenproof nonstick skillet over medium heat until toasted on the bottom, 2 to 3 minutes. Flip and crack 1 egg into the hole; season with salt and pepper, and cook until the white starts setting, about 2 more minutes.

    3. Transfer the skillet to a 375 degrees F oven; bake until the white is set but the yolk is still runny, about 4 minutes (or up to 8 minutes for deeper nests).

  • 5 Crazy-Good Ways to Do Up Mashed Potatoes — Sensational Sides 26 Mar 2015 | 10:00 am FN Dish – Food Network Blog

    Baked Mashed PotatoesChances are you’ve ladled out your fair share of mashed potatoes over the years. Though this creamy, dreamy side could never, ever get old, there’s something to be said for dressing up your family’s tried-and-true recipe every once in a while. This week, in celebration of our first installment of Sensational Sides, we’re digging into mashed potato recipes that come to the table with a few extra-special touches.

    Bake them

    When you sink a spoon into Giada De Laurentiis’ Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs (pictured above), you’re met with a crunchy, buttery topping that contrasts just right with the creamy, rich mashed potato center. Browned on top and served in a casserole dish, this cheesy take on mashed potatoes gives a special edge to a weeknight staple.

    Cajun Mashed PotatoesAdd a kick

    Though a lot of mashed potato recipes take nothing more than butter, cream, salt and pepper, Ree Drummond’s Cajun Mashed Potatoes toss in a little spice to keep things interesting. Mix up homemade Cajun seasoning, complete with garlic powder, paprika, black pepper, kosher salt and cayenne pepper, before blending it with velvety cream cheese-infused mashed potatoes. Ree always adds cream cheese to mashed potatoes as her go-to secret weapon, so the added spice is met with a little added creaminess too.

    Sour Cream Mashed PotatoesMake ‘em tangy

    Even when you add just half a cup of sour cream to mashed potatoes, you get a luxuriously creamy texture with a background tang that’ll have your family going back for seconds. Ina Garten’s Sour Cream Mashed Potatoes are so good, you’ll be making them on repeat for dinners to come.

    Garlic Mashed CauliflowerPass on the potatoes

    Art Smith’s Garlic Mashed Cauliflower from Trisha Yearwood may sound like just another low-carb alternative, but this side is so good that carb cutters and carb lovers alike will be digging in with abandon. When you blend up a cooked head of cauliflower in a food processor with a little Greek yogurt, chicken stock, Parmesan and seasoning, you get a luxuriously creamy mashed side that looks the potato part and tastes just as creamy, comforting and decadent.

    Mashed Potato SkinsKeep ‘em loaded

    Potato skins may be a staple of your game-day viewing parties, but those aren’t the only times you can relish this bacon-laced goodness. After folding in all the ingredients you love about potato skins (aka fresh chives, crispy turkey bacon and extra-sharp cheddar), serve Rachael Ray’s Mashed Potato Skins for Food Network Magazine at the dinner table.

    Get more mashed recipes from friends:

    The Wimpy Vegetarian: Mashed Celery Root with Blue Cheese and Watercress
    Creative Culinary: Leek, Bacon, Garlic and Thyme Smashed Potato Cakes
    Dishin & Dishes: Jalapeno Spaghetti Squash Hash Browns
    Weelicious: Mashed Potato Cakes
    Elephants and the Coconut Trees: Spicy Roasted Eggplant Mash
    Taste with the Eyes: La Purée de Pommes de Terre de Joël Robuchon
    Napa Farmhouse 1885: Roasted Carrot, Onion & Garlic Mash
    Red or Green: Cauliflower & Beet Mash with Chile Infused Olive Oil
    Swing Eats: Italian Style Smashed Potatoes
    The Mom 100: Perfect Mashed Potatoes
    Daily*Dishin: Mashed NotPotatoes Cauliflower

  • So, You Need Dinner in a Hurry? No Problem. 26 Mar 2015 | 7:30 am FN Dish – Food Network Blog

    Ground Chicken Tacos with Creamy SalsaHow many times have you been driving home from work, famished, thinking that it would just be easier and quicker to simply phone in your dinner order rather than cook for yourself? The temptation is real. But if you fight the urge, you’ll surely be rewarded because, believe it or not, cooking dinner at home doesn’t have to be an involved, lengthy process. All you need are a few go-to recipes that can be ready in minutes — and not mere salads or sandwiches, but full, hearty meals. Take a look at our five top picks below for speedy supper inspiration. All of these recipes can be on the table in 30 minutes or less.

    Ground Chicken Tacos with Creamy Salsa (pictured above): Simmering the chicken with fresh vegetables and a homemade seasoning mix guarantees plenty of flavor in Sunny Anderson’s crunchy-shelled tacos. Instead of finishing the tacos with everyday sour cream and salsa, she combines those classic fixings for a cool yet spiced topping made with fresh tomatoes, chopped jalapeno and sour cream, plus a squeeze of lime juice for extra brightness.

    Pantry PastaPantry Pasta: Follow The Pioneer Woman’s lead and keep well-stocked cupboards at all times. This will save you from trips to the grocery store on nights when you’re especially pressed for time. “Pantry pasta is just a go-to, basic pasta that you can make with whatever you have in your pantry. And you can customize it according to who you’re cooking for,” Ree says of this dish, which she’s chosen to make with jarred briny olives, tender artichoke hearts and a sprinkle of feta for a subtle bite.

    Vegetable Fried Rice with BaconVegetable Fried Rice with Bacon: Not only will this satisfying bowl from Food Network Magazine be on your table in 25 minutes, but it will help you clean out your refrigerator as well, as it’s made with all of the bits and pieces lingering in there: precooked white rice, a few strips of bacon, half a head of broccoli and a hunk of ginger.

    Glazed Salmon with Spiced CarrotsGlazed Salmon with Spiced Carrots: Thanks to its natural quick-cooking properties, fish is a particularly good choice for quick-fix meals, and salmon is no exception. These honey-mustard-topped fillets from Food Network Magazine need only 5 to 7 minutes in the oven.

    Chicken StroganoffChicken Stroganoff: Food Network Magazine swaps out traditional beef for chicken thighs in its speedy stroganoff recipe. Maintain the classic taste and texture of the original dish by simmering the paprika-laced meat in a rich mushroom-sour cream sauce and serving it atop egg noodles.

    Check out Food Network’s favorite weeknight dinners ideal for springtime cooking for more speedy recipes.

  • Restaurants Revisited: Double Trouble at Valentino’s and Italian Bistro 25 Mar 2015 | 8:55 pm FN Dish – Food Network Blog

    Robert Irvine on Restaurant: ImpossibleThough Robert Irvine can’t anticipate the exact state a restaurant will be in when he arrives for a Restaurant: Impossible mission, there are a couple of things he’s come to expect at every overhaul: one failing restaurant and one last chance to save it from the brink of closure. His latest mission, in Summerville, S.C., caught him by surprise, though: Upon meeting Robert, Frankie Valentino asked him to transform not just one of his family’s Italian-focused eateries, but both of them. The Valentino family owns both Valentino’s and Italian Bistro, and both businesses were in dire need of support if they were to have any hope of a future. Sure enough, in true Irvine fashion, Robert completed this double-duty mission with roaring success. Read on below to hear from Frankie and find out how both restaurants are faring today.

    According to Frankie, business at “Valentino’s is currently up by 30 percent and the Bistro by 20 percent.” He adds that “the new design is working great” and “it looks brighter [and] modern.”

    Frankie notes that he and his dad continue to work at both Valentino’s and Italian Bistro, but that his own “primary focus is at Valentino’s.”

    As for his role in the business, Frankie explains, “I have definitely taken charge of my employees and we work as a team, but I have put my leadership skills to work.”

    More from Restaurant Revisited:

    WhaBah Steakhouse (March 18)
    Restaurant Revisited: Bene Pizza and Pasta (February 18)
    Dog & Pony Ale House (February 11)
    Zoog’s Caveman Cookin (February 4)
    Dog & Pony Ale House (February 4)
    Mystic Treats (January 28)
    Shade Tree Customs and Cafe (January 14)
    Knife and Fork Gastropub (December 15)
    Double H Ranch (December 8)
    Mama E’s Wings & Waffles (November 24)
    Papa C’s Eastside Cafe (November 3)
    Mama Lucrezia’s (September 24)
    Green Beret Club (September 17)
    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)

  • Bakers’ Dozens: Raising the Bar 25 Mar 2015 | 1:00 pm FN Dish – Food Network Blog

    Pastries cut into bar-shaped pieces never really go out of style. When one food magazine writes a story about bars, every other food magazine fires back with its own take on these simple-yet-delicious bites of happiness. With a handful of recipes for crusts and toppings, you can easily make bar cookies completely interchangeable.

    If you find a crust that you like, let’s say a shortbread crust, play around with the topping. Perhaps make a pecan, Key lime or lemon filling, or even a fudgy brownie bar, with an oatmeal brown butter crust.

    For example, I love lemon bars and you love rocky road bars. We are limited only by our imagination. Make simple bars, or jazz them up with multiple layers and flavor combinations.

    I enjoy walking down the candy aisle at the supermarket looking for flavor combinations that I like. For example, peppermint patties bake beautifully in brownies. Peanut butter cups work great with fresh cherries baked in a vanilla custard. And caramel candy plays well with pecans and a sprinkling of sea salt sitting on top of a crusted pretzel crust.

    Just start a list of all the crusts you can think of using a variety of ingredients and techniques.

    Will it be a short crust that has been rolled out and placed in the pan, or a pressed shortbread crust that starts out looking like streusel? Do you like nuts, seeds and grains? These are wonderful ingredients that add texture, fiber and flavor to a crust. Will you toast your flour for a nutty flavor — or brown your butter to reinforce that flavor?

    Hey, what about adding bacon? Please! I like my bacon really crispy, folded into dark chocolate ganache to top off my pretzel peanut butter bars. Bacon also works wonderfully with cheesecake bars and crushed toffee.

    Once your crust list is done, start thinking about flavors for the topping. Do you like salted caramel, black pepper, chili powder or curry?

    All of these supporting flavors love to be combined with chocolate.

    Raise the bar on bar cookies, now!

    How to Make Hedy’s Lemon-Blueberry Bars

    Pastry chef and cookbook author Hedy Goldsmith is a James Beard Award finalist for the nationally contested Outstanding Pastry Chef category. Her creations grace the menus of The Genuine Hospitality Group of restaurants, including flagship Michael’s Genuine Food & Drink in Miami. Her first cookbook, Baking Out Loud, was published by Clarkson Potter in 2012. Hedy has been featured in multiple national media outlets, including NBC’s Today show, The New York Times and People magazine. She is in her fifth season of Cooking Channel’s Unique Sweets, and her new Food Network blog series, Bakers’ Dozens, appears monthly on FN Dish.

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.