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Spicy Burgers on the Grill

Spicy Burgers on the Grill

Guacamole Salmon Burgers, Anyone?

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The Pigs of the Sea

The Pigs of the Sea

Spicy Asian Seafood

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Part 3: Hardening-Off and Transplanting

Part 3: Hardening-Off and Transplanting

The Next Step in Your Chile Pepper Garden

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Sizzling Seafood, Part One

Sizzling Seafood, Part One

Mike Spices Up the Sea

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Vibrant Veggie Soups for Spring

Vibrant Veggie Soups for Spring

Like Near-Vegan Minestrone

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  • “That Is a Huge Tip” — Alton’s After-Show 26 Apr 2015 | 8:58 pm FN Dish – Food Network Blog

    Alton Brown and Jet Tila

    By now Cutthroat Kitchen superfans know that when it comes to evaluating the plates before them, judges assess just three elements of the offering: its taste, its presentation and whether or not it reminds them of the challenge dish at hand. While that indeed seems simple enough, Alton Brown and Jet Tila discussed a common mistake chefs make when facing off in battle: muddling their dishes with non-essential components.

    During tonight’s installment of the After-Show, the two looked back on Heat 2 of the Cutthroat Kitchen: Evilicious tournament and a sabotage that introduced what Alton deemed to be “a distraction” to chefs’ dishes. The sabotage at hand afforded one chef sole control over the ingredients needed to make chicken-fried steak and another chef control over the required tools. It was up to them to share both sets of items, considering what they wanted to keep for themselves and what they’d be willing to part with. As for the cornmeal Jet found within the ingredient basket, Alton explained, “That’s a distraction, ’cause what it says is ‘Hey, make a side.'” Jet agreed, adding that the distinction between what’s required of the test at hand and what isn’t is a key to success in this contest. “That is a huge tip,” Jet noted. “Make the challenge and don’t go crazy.”

    Click the play button on the video above to watch more of Jet and Alton as they recap the latest After-Show, then browse top photo moments of the Evilicious tournament.

    Don’t miss Heat 3 of Cutthroat Kitchen: Evilicious on Sunday, May 3 at 10|9c.

  • Breakfast, Lunch, Dinner: Melissa d’Arabian’s Perfect San Diego Day 26 Apr 2015 | 1:00 pm FN Dish – Food Network Blog

    Breakfast, Lunch, Dinner: San Diego

    If you had to plan your perfect day of eating, where would you go?

    That’s the question we pose to Food Network stars and guests on the new Web series Breakfast, Lunch, Dinner. Wonder where Melissa d’Arabian gets her morning fuel in San Diego? Or which Los Angeles restaurants could make tough-as-nails critic Simon Majumdar smile? This new series reveals perfect meals from coast to coast.

    Check out more episodes of Breakfast, Lunch, Dinner, and nab details on the restaurants, whether you’re traveling to a new city or just looking for new ideas in your own hometown.

    Learn more about the hosts and their restaurant picks.

  • Chicken Tostadas — Most Popular Pin of the Week 26 Apr 2015 | 10:00 am FN Dish – Food Network Blog

    Chicken TostadasWhen it comes to Mexican night at home, tacos often steal the show, but with the help of this week’s Most Popular Pin of the Week, you can dig into your favorite flavors and ingredients in an all-new way. Just like a taco, the tostada features a corn tortilla base, but instead of being folded and filled, it’s kept flat and then fried so you can pile on the toppings. This recipe starts with a smear of refried beans, then layers lime-marinated chicken, cool lettuce and a mix of classic fixings, like creamy avocado and fresh-tomato salsa, for an over-the-top bite.

    For more dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.

    Get the Recipe: Chicken Tostadas (pictured above)

  • No Bones About It: Dwayne “The Rock” Johnson Sure Eats a Lot of Cod 26 Apr 2015 | 7:30 am FN Dish – Food Network Blog

    CodIf you’ve ever asked yourself, “Self, what does Dwayne ‘The Rock’ Johnson eat every day?” you now have your answer, courtesy of Muscle & Fitness magazine: cod. Lots of cod. Really just staggering amounts of cod.

    Johnson eats 10 ounces of cod (along with two whole eggs and two cups of oatmeal) for his first meal of the day, and then follows that up with 8 ounces of cod (along with 12 ounces of sweet potato and one cup of veggies) as a second meal of the day.

    For meal three the actor, producer and pro wrestler skips the fish, scarfing down 8 ounces of chicken, two cups of white rice and one cup of vegetables, but he makes up for it at meal four, when he supplements 8 ounces of cod, two cups of rice and one cup of veggies with one tablespoon of fish oil.

    And although meal five (8 ounces of steak, 12 ounces of baked potato and spinach salad) is another exercise in fish-free consumption, The Rock is right back to it in meal six (10 ounces of cod, two cups of rice and salad).

    In his seventh (yes) meal of the day, The Rock clearly throws all caution to the wind: gobbling down 30 grams of casein protein, a 10-egg-white omelet (no yolk … er, joke!), one cup of veggies and (come on!) one tablespoon of omega-3 fish oil.

    If all this sounds absurdly fishy to you, you are most definitely not the only one. The Rock is taking lots of flak in the blogosphere for his cod consumption. The Toast’s Mallory Ortberg offers her hilarious “real-time response” to the Dwayne Johnson diet. And Fivethirtyeight cranks up its cod calculator, crunches a few numbers and figures out that Johnson eats roughly 10 pounds of food a day — 2.3 pounds of it cod.

    What’s more, he takes in about 5,165 calories per day, considerably more than the average man his age, who consumes about 2,734 calories. Of that, about 1,000 calories is … yes, cod. On an annual basis, Johnson gobbles up about 821 pounds of cod, which means, even if he buys his cod wholesale for about $1.75 per pound, he’s spending about $1,400 every year on cod alone.

    While it clearly works for him, most of us probably couldn’t stomach eating all that cod each and every day. I mean, cod you?

    Here are a few cod recipes, though, in case you want to give it a shot.

  • Meet Baker Simone Faure, Competing in Spring Baking Championship 25 Apr 2015 | 1:00 pm FN Dish – Food Network Blog

    Simone FaureEight bakers have entered the Spring Baking Championship for a chance to win the title and earn $50,000 in prize money. Each one brings a unique talent to the competition. Some are professional pastry chefs, while others are culinary arts instructors, competitive bakers or self-trained bakers. This new series gives them the opportunity to show their skills on national television.

    Before tuning in for the premiere on Sunday, April 26 at 9|8c, get to know the bakers. Every day leading up to the first episode we’ll be revealing a Q&A with one of the eight.

    After culinary school Simone Faure (St. Louis) worked at The Ritz-Carlton in New Orleans, and then became executive pastry chef at the hotel’s St. Louis location. Inspired by her French husband, Simone found a love for pastry, naming her St. Louis shop after the couple’s favorite, chouquette. Simone’s work has been highlighted in American Way Magazine, The New York Times and The Washington Post.

    What’s your first memory involving baking?
    I was obsessed with my Easy-Bake Oven. I was convinced that I would become famous baking by light bulb.

    What’s the first thing you learned to bake really well? Do you still make it today?
    Biscuits! Sounds simple, but there really is something to it.

    What would you say is your signature baked item, one that everyone knows you for?
    My French macarons, definitely! I like to take the classic French cookies and give them an American twist with a touch of pop culture.

    If you could bake only one thing for the rest of your life, what would it be?
    Cream puffs!

    What’s your favorite ingredient or item to use in your baking?
    Salt!

    What’s your favorite holiday to bake for? What do you typically make?
    I love Halloween desserts. They’re so gory and fun!

    Who is (or was) your baking mentor? What’s the No. 1 thing that person taught you?
    James Sayterwhite was my mentor at the Ritz in New Orleans. He taught me to develop a thick skin and not to be afraid to let the crazy out — a little at a time.

    When it comes to baking, how would you describe your style, your mentality?
    I love beautiful and delicious pastries. If it doesn’t taste good, appearance means nothing. But if it doesn’t look good, why bother eating it?

    If you could bake a cake for anyone (alive or dead), who would it be and what would you make?
    It would be for Oprah! After hearing her speak in St. Louis I decided to leave my job at The Ritz and take a chance on myself. So I’d bake Oprah a thank-you cake.

    What’s the biggest baking fail you’ve ever had that you’re willing to admit to? Were you able to rescue it, or did you have to start from scratch?
    I once gave a groom’s cake to a co-worker who offered to transport it to a cooler. When she didn’t return, I knew that something had gone wrong! When she returned to the kitchen, she was covered with tears. I went down to look at the carnage and found my groom’s cake — in the shape of California, complete with the Golden Gate Bridge — splattered on the floor. After momentarily blacking out from the sheer shock of the situation, she and I quickly created a new groom’s cake for the wedding that was in less than two hours. That was a very close call.

    In your opinion, what’s the No. 1 mistake that most home bakers make?
    Substitutions! Occasionally you can substitute and actually come out with a pretty good product — maybe even better than you had hoped for. But in most situations that simply isn’t the case.

    What are five or so tips or words of advice you’d give to beginner bakers to improve on their baking?
    1. Never compromise!
    2. Always use great ingredients.
    3. Always follow proper techniques.
    4. Give yourself plenty of time.
    5. Baking is a science, but it’s a fun science. It should be planned and enjoyed.

    Baking Quickfire (name your favorite for each)
    Cake/cupcake: I don’t eat cupcakes
    Pie/tart: Lemon meringue
    Cookie: Diamont
    Quick bread: Olive oil with lavender
    Yeast bread: Challah
    Pastry: Cream puffs
    Muffin: Blueberry yogurt
    Savory baked item: Fig, bacon and fontina tart

    Keep coming back to FN Dish for more on the bakers, and visit the Spring Baking Championship page for more on the new series, including behind-the-scenes galleries, episode recaps, video highlights and baking tips.

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