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 The Childucken Experiment

The Childucken Experiment

Chile Inside Chile Inside Chile

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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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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke 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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Africa: A Continent of Chiles

Africa: A Continent of Chiles

An Excerpt from Precious Cargo

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Paprika: Hungary's Red Gold

Paprika: Hungary's Red Gold

Sharon Hudgins Reports

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  • Restaurants Revisited: The Gross, Grosser and Grossest 20 Oct 2014 | 8:55 pm FN Dish – Food Network Blog

    Robert Irvine on Restaurant: ImpossibleFrom creepy crawling insects in the kitchen to appliances overrun with mold and caked in grease, Robert Irvine has seen all manner of filth in eateries over the course of nine seasons of Restaurant: Impossible missions. But no matter how off-putting and seemingly impossible to tackle a scene may be when Robert arrives, with the help of his team, he’s always able to resurrect the space and reopen the business as a shining, safe restaurant worthy of a second chance.

    On tonight’s episode of Restaurant: Impossible, fans had the chance to look back at not just the dirty restaurants that have been featured on the show, but those simply too gross to forget, like Mama Lee’s, where a cockroach landed on Robert’s shoulder, and Smitty’s Restaurant, which required the aid of a professional exterminator.

    To find out how businesses featured on tonight’s episode are doing today, click through the list below for updates.

    Italian Village Georgia Boy Cafe Kalico Kitchen Soup to Nuts Diner El Bistro Smitty’s Restaurant Mama Lee’s

  • The Carnivore’s Ball, A Meat Lover’s Dream: Meatopia at the New York City Wine & Food Festival 20 Oct 2014 | 3:00 pm FN Dish – Food Network Blog

    Michael, Josh and Lee at MeatopiaIf the name Meatopia isn’t clear enough, its subtitle, The Carnivore’s Ball, definitely explains what the festival, hosted by Michael Symon, is about. Ten years in, it’s still bringing the meat lovers in full force. This year Meatopia partnered with the New York City Wine & Food Festival. Michael, Josh Ozersky, the event’s founder, and Lee Brian Schrager (pictured above) introduced the event. “When Josh started this 10 years ago I thought it was brilliant,” says Michael, a self-professed meat lover. The festival began simply to bring together meat-devoted chefs to cook their best dishes. With this new partnership, explains Michael, “not only is it a wonderful gathering of chefs … but the money goes to a great cause to boot,” calling it “the perfect event.”

    The first thing festivalgoers saw upon entering the tents was (vegetarians need not read further) an entire steer roasting over coals, which definitely brought out the carnality in the crowds atop Pier 92 as the sun set on a chilly Sunday afternoon in New York City. Chefs from as far as London were on hand to put their best meaty dishes on display. And the food offerings weren’t just limited to the four-legged variety like pork, beef and lamb, as birds of a feather such as chicken, duck and quail were also included.

    Quail at MeatopiaChef Francis Derby of The Cannibal in New York City presented a garam masala-spiced quail served with pickled squash and quinoa, one of the more unique options — and one of two quail dishes at the event. The other, a quail spiedini from Chef Michael White’s Altamarea Group, was also a standout.

    Jake Dickson at MeatopiaOur friends at Dickson’s Farmstand Meats, a favorite butcher shop in Chelsea Market, served up a revelatory pickle-brined chicken served with braised collards and smoked ham hock. Chef Jake Dickson revealed the chicken was brined for 48 hours to ensure the flavor permeated throughout the meat.

     

     
    Hawksmoor at Meatopia
    Hawksmoor restaurant in London served a charcoal-grilled rib eye with anchovy butter that had everyone waiting in a queue (to use British lingo). Chef Richard Turner was adept at handling the grill, and the aromas had everyone’s mouths watering.

    Michael Psilakis at MeatopiaChef Michael Psilakis of MP Taverna in Astoria, Queens, served up his Grecian spit-roasted lamb with grilled bell peppers in a taco smeared with dill sauce.

     

     

    Pat Lafrieda dish at MeatopiaWith help from Pat LaFrieda (whose company supplies the meat for the event), Chef Angie Mar of The Beatrice Inn in New York City roasted an entire steer, in fact a 24-hour slow-roasting process. Served on the side were mashed potatoes and a roasted prune with a sprig of thyme.

    Qui chicken wing at MeatopiaChef Paul Qui of Qui in Austin served a charcoal-fired chicken inasal, which was marinated in Tabasco, ginger and lime. It was one of the most-flavorful offerings of the afternoon.

    Bryan Voltaggio dishChef Bryan Voltaggio of Range in Washington, D.C., didn’t leave his fans wanting, offering an entire meal: a Baltimore-style BBQ veal sandwich with Tabasco tiger sauce and slaw on a soft roll, along with a Bloody Mary on the side.

  • Trisha Yearwood Hosts a Down-Home Brunch — and Demos New Music 20 Oct 2014 | 1:00 pm FN Dish – Food Network Blog

    Trisha YearwoodBefore this weekend’s New York City Wine & Food Festival came to a close, fans flocked to Midtown Manhattan on Sunday afternoon for one final indulgent feast, this time a hearty Southern-style meal that only country superstar Trisha Yearwood could offer. Set in an elegantly adorned hotel ballroom, Trisha’s Down-Home Country Brunch offered classic Southern fixings, like grits, greens and fried catfish, a Bloody Mary bar complete with traditional toppings, and a musical surprise from the host that brought the sold-out crowd to its feet. FN Dish was on hand to take in the sights, sounds and tastes, and we caught up with Trisha to find out what the weekend brunch scene looks like at her house.

    Country Quiche“Lots of cheese, lots of eggs, lots of bacon, lots of biscuits,” Trisha said of the brunch spreads when she’s cooking. “Really casual. Low key. Lots of coffee.” For her signature offering on Sunday, she opted for a tried-and-true favorite familiar to many Food Network fans, her five-star Country Quiche (pictured above), studded with meaty pork sausage, sweet grape tomatoes and plenty of cheddar cheese. The quiche she served at the event had one secret ingredient not featured in her usual recipe: cheese tortellini. “That was a Garth touch,” she revealed of her husband Garth Brooks’ idea for the add-in.

    Cornbread and Sweet MilkWhile Trisha presented a savory plate, Food Network Star winner and the host of Southern at Heart Damaris Phillips satisfied sweet tooths with her Cornbread and Sweet Milk (pictured above), a nostalgic dish she used to enjoy with her family in Kentucky. “When we had cornbread for dinner, the next morning we had cornbread and milk,” she explained. She served the sliced cornbread with a rich pour of “cold, cold milk” for over-the-top decadence.

    Barbecued Pork RibsAt Elizabeth Karmel’s station, the Hill Country Barbecue Market chef dished up Barbecued Pork Ribs (pictured above) as quickly as fans grabbed them from the table. She served these peppered beauties with individual servings of corn pudding, a creamy, two-bite side full of comfort.

    Shrimp and Grits with Tasso HamOf course no Southern feast is complete without a serving of greens, and Chef Lev Gewirtzman of Mayfield offered his with Shrimp and Grits with Tasso Ham (pictured above). Tender and creamy, the hearty grits were best when mixed with the silky juices from the greens and shrimp.

    Trisha YearwoodIn true Trisha fashion, she closed the brunch with a series of musical performances as she sang two new songs and two longtime favorites, including “She’s in Love with the Boy,” which had the crowd singing along with her.

    More from the New York City Wine & Food Festival:

    Burger Bash Winners: Marc Murphy and Josh Capon The Kitchen Celebrates Great NYC ‘Cue at BBQ and the Blues The Cast of Chopped Awards the Best Bloody Mary in America Robert Irvine Wins People’s Choice Award at Sandwich Showdown

  • Taste Test: Frozen Macaroni and Cheese 20 Oct 2014 | 12:00 pm FN Dish – Food Network Blog

    Mac and Cheese
    Are you falling for claims that many brands of frozen macaroni and cheese are reasonable options for a healthy dinner? Check out the results of this evaluation before your next trip down the freezer aisle.

    The Criteria
    We used our typical rating scale of 1 to 5 (5 being the highest) for this taste test. Each brand was evaluated based on taste and nutrition, paying special attention to calories, fat, sodium and ingredient quality. Many of the brands had both conventional oven and microwave instructions; we prepared all of them in the microwave for consistency.

    Weight Watcher’s Smart Ones – Three Cheese Macaroni
    Rating: 1
    Cost: $2.49 per (9-ounce) serving
    Nutrition Info: 300 calories; 6 grams of fat (2.5 grams saturated); 570 milligrams sodium
    The Healthy Eats Take: This low-cal version of mac and cheese features firm pasta in a watery, yellow-ish, salty tasting sauce. It also has long list of ingredients with trans fats and plenty of thickeners and stabilizers – including carrageenan, cornstarch and gelatin.

    Stouffer’s Macaroni and Cheese
    Rating: 2
    Cost: $4.79 per (20-ounce) container ($1.90 per 8-ounces)
    Nutrition Info: 320 calories; 15 grams of fat (6 grams saturated); 830 milligrams sodium
    The Healthy Eats Take: This brand has a distinctive mac and cheese flavor but a thick, gummy sauce and overly mushy pasta. It’s highest in sodium, with a whopping 35% of the daily recommendation in just 1 cup. It also contains partially hydrogenated oils (aka trans fats).

    Mom Made Meals — Cheesy Mac
    Rating: 4
    Cost: $4.59 per (7-ounce) serving
    Nutrition Info: 230 calories; 7 grams of fat (4.5 grams saturated); 370 milligrams sodium
    The Healthy Eats Take: This version is made with organic ingredients including a few extra servings of veggies. It has a slightly chalky aftertaste but just the right amount of seasoning. Organic sweet potatoes and butternut squash outweigh powdered cheese and the addition of green peas along with the pasta is a nice touch.

    Blake’s Old Fashioned Mac & Cheese
    Rating: 4
    Cost: $3.99 per (8-ounce) serving
    Nutrition Info: 370 calories; 18 grams of fat (5 grams saturated); 480 milligrams sodium
    The Healthy Eats Take: Complete with a crispy topping, this pasta entree has a pleasant blend of white cheeses and a creamy texture. It’s highest in total fat but contains less saturated fat than many of the others (with some coming from palm oil). The cheese sauce is thickened with flour, cornstarch and whole milk.

    Amy’s Macaroni & Cheese
    Rating: 4.5
    Cost: $3.79 per (9-ounce) serving
    Nutrition Info: 400 calories; 16 grams of fat (10 grams saturated); 640 milligrams sodium
    The Healthy Eats Take: Very appealing looking and super tasty! This creamy pasta was full of flavor (my kids asked for seconds of this one). It was a little over dressed with sauce but the pasta maintained a nice texture. Made with organic pasta and milk, additional ingredients were cheddar cheese, butter, rice flour and sea salt. It did lose some credit for being so high in sodium.

    Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.

  • Grilled Cheese-Stuffed Chile Tacos — Meatless Monday 20 Oct 2014 | 10:00 am FN Dish – Food Network Blog

    Grilled Cheese-Stuffed Chile TacosWho says you can’t have your very own fall fiesta on a Monday? If you’re in a jovial mood and want to spice up your meal for a flavorful start to your week, try Grilled Cheese-Stuffed Chile Tacos (pictured above). You will not be disappointed. You’ll also be surprised at how quickly you can make such a piquant meal, with the cook time being 15 minutes and the prep time just 10 minutes. Besides, you can’t really go wrong with zesty ingredients like Cubanelle peppers, plum tomatoes, Monterey Jack cheese and cilantro.

    There are a few steps to cooking this meal. Once the peppers, onions and tomatoes are cut and cleaned, drizzle oil and some salt over them. Grill the vegetables for about 6 minutes. Then, put the grilled tomatoes and onions, garlic, chipotles, cilantro, lime juice and salt into a food processor and mix together. Once that’s completed, cut and scoop the avocados into a bowl and add lime juice and salt. Then, lightly mash the avocados.

    Next, stuff the peppers with the Monterey Jack cheese. Place the peppers on an aluminum foil sheet in the grill and melt the cheese for about 4 minutes. Then, heat up the tortillas on the grill for about a minute. To complete the meal, spread the avocado on the tortillas, place the stuffed peppers on top and then add some salsa, sour cream and cilantro.

    Get the recipe: Grilled Cheese-Stuffed Chile Tacos

    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.

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