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  • Bloody Marys for Badasses? 18 Apr 2014 | 12:29 pm

    The arrival of spring always gets me excited about brunch: the blooming roses, the fresh fruit, eggs of various types, and of course, brunch cocktails. In one of my blog posts recently, I said something like “I prefer spicy Bloody Marys,” and apparently, this phrase triggered a response from The God of Spicy Bloody Marys: Crazy Steve. Continue reading →

  • Melissa’s Produce and The Great Chile Pepper Cookbook 15 Apr 2014 | 3:50 am

    The book should come with a warning: ‘Do not look at this book if you are hungry…’ You could start chewing on the pages! Continue reading →

  • Hell, yeah, we talk about Fight Club 12 Apr 2014 | 6:06 pm

    Hog Heaven, located adjacent to Centennial Park in downtown Nashville, is literally a hole in the wall BBQ joint. While there are a few “outdoor” tables most of the business is takeout with folks enjoying the hickory-smoked meats in the park. What makes Hog Heaven unique is they make a white barbecue sauce that is absolutely fantastic for poultry. Continue reading →

  • Spicy Chocolate Frappe 11 Apr 2014 | 5:26 pm

    One thing I love to do at the Fiery Foods Show is prowl the floor looking for new ways to combine products. This Spicy Chocolate Frappe is the best result I've ever had. It's a frozen spicy red wine concoction teaming Nectar of the Vine's Natural Chocolate Martini Frappe mix with CaJohn's Frostbite Hot Sauce and Sweet & Saucy's Chipotle Chile Fudge. All three are very tasty in their own rights. When I spliced them together, though, the results were better than I expected. Continue reading →

  • Hot News 9 Apr 2014 | 8:01 pm

    Big news from the World Food Championships for all of us home chefs. Even if you can't make it to one of the WFC qualifiers before the WFC November 12-18, you can still backdoor your way into competing through the #FoodChamp Challenge.Grab your favorite recipe (category appropriate) and hit submit to present your best case to the World Food Championships’ panel of judges and you just may earn your spot in Las Vegas. The #FoodChamp Challenge series, in partnership with Kenmore, will be hosted on cookmore.com. The fun begins on May 1. Get more information here. Continue reading →






  • Backfiring Food Rules, a $2,000 Tasting Menu and the Question McDonald’s No Longer Asks 23 Apr 2014 | 6:30 am FN Dish – Food Network Blog

    Backfiring Food RulesThe Pitfalls of Family Food Rules: Most of the time, a graham cracker is just a graham cracker, but when children are asked to click a computer mouse like mad to get one, as in a recent series of experiments, or decide how many of them to eat when they are given restricted access to them, it becomes the marker of a “reactive eater” and a clue that, while genetics and biology may play a role in children who are strongly motivated by food, food rules imposed at home may also factor in. “The message is that restriction is counterproductive — it just doesn’t work very well,” Brandi Rollins, the Penn State postdoctoral researcher who led the studies, told the New York Times. “Restriction just increases a child’s focus and intake of the food that the parent is trying to restrict.” Bottom line: It’s better not to put junk food out of reach on a high shelf, but rather not have it in the house at all. [The New York Times]

    The Planet’s Priciest Eatery? Considering all the things you could do with $2,078, even hard-core foodies might pause before paying that much per person for a meal. Even for a 20-course tasting menu that promises to combine food, art and technology to create a “complete and unprecedented emotional experience.” Regardless, that’s apparently what Sublimotion, a restaurant opening on May 18 at the new five-star Hard Rock Hotel in Playa d’en Bossa, on Ibiza, under the supervision of Michelin-starred chef Paco Roncero, is charging, making it what the Daily Mail is calling “the most expensive restaurant on the planet.” Enjoyed by only 12 guests each night, the meal “will cause a stir among the most-neglected senses,” a spokesman told the tabloid. “From moments of humor, pleasure, fear, reflection and nostalgia, diners will be wandering through a world of sensations from the North Pole where they will enjoy a cold snack that they carve on their own iceberg or to the baroque Versailles where the elegance of a rose is sure to melt in their palate.” At those prices, you’d think they’d get someone to carve your cold snack for you. [Daily Mail]

    Palcohol Approval Put Off, at Best: Looks like you’re going to have to tamp down your excitement about powdered alcohol. The Alcohol and Tobacco Tax and Trade Bureau has backed away from its approval of Palcohol, the powdered alcohol product that has generated recent excitement. A representative for the bureau told the Associated Press late Monday that the approvals were issued erroneously. Palcohol maker Lipsmark said it planned to correct a “discrepancy” with its labels and resubmit them for approval. But for now, you’ll have to wet your whistle with the wet stuff. [Associated Press]

    In Other Food News: Ty Burrell, of Modern Family fame, has teamed up with chef Viet Pham (former Food Network Star finalist) to open a new restaurant, Beer Bar, in Salt Lake City; the “super simple menu,” as Ty describes it, will feature homemade bratwurst, locally made bread, Belgian fries — and 150 varieties of beer. [AP] Teenager Antonia Ayres-Brown is being hailed as a champion of feminism for inspiring McDonald’s to reconsider its practice of asking if kids wanted a “girl toy” or a “boy toy” with their Happy Meals. When she was 11, Antonia wrote the corporation a letter wondering “if it would be legal for McDonald’s ‘to ask at a job interview whether someone wanted a man’s job or a woman’s job?’” she explained on Slate, and continued the fight until the company changed its policy. [Yahoo Shine]

  • Best 5 Potato Salad Recipes 22 Apr 2014 | 1:00 pm FN Dish – Food Network Blog

    Cold-Fashioned Potato SaladWhile potato salad may be a staple come summertime cookouts, it’s also a go-to way to round out any main dish — no matter what time of year you’re cooking. Think of potato salad as you do grilled chicken or a pizza: It’s a blank canvas that can be customized to your family’s tastes or whatever ingredients you happen to have on hand. Plus, because every potato salad starts with — of course — the humble spud, most recipes are economical and can be stretched when you’re cooking for a large group. Check out Food Network’s top-five potato salads below to find classic and creative renditions from some of your favorite chefs: Melissa, Ree, Ina, Bobby and Alton.

    5. Grilled Potato Salad — It’s not too early to roll out your barbecue and start grilling, especially when Melissa’s quick-fix potato salad is on the menu. After grilling both red and sweet potatoes, she tosses the spuds in a bold, indulgent dressing made with bacon renderings.

    4. Perfect Potato Salad — Sweet pickles and pickle juice add a tart bite to Ree’s mashed potato salad, studded with hard-boiled eggs and laced with fresh dill.

    3. New Potato Salad — For a mix of taste and texture, Ina opts for both Dijon and whole-grain mustard in her buttermilk-mayonnaise-topped potato salad, which she recommends chilling before serving, so the flavors have a chance to marry.

    2. German Potato Salad — In a classic showing of German potato salad, Bobby replaces mayonnaise with cider vinegar in his dressing, and he rounds out the dish with sauteed onions, mustard seeds and bacon fat. Click the play button on the video below to watch him make it.

    1. Cold-Fashioned Potato Salad — Alton’s tried-and-true salad (pictured above) comes together every time on account of his two-step process. He slices cooked and skinned potatoes one day, lets them chill overnight, then dresses them the next day with a traditional mixture of cornichons, celery, fresh herbs and mayonnaise.

  • Inside the Impossible: All-New Restaurant: Impossible Special to Air for 100th Episode 22 Apr 2014 | 10:00 am FN Dish – Food Network Blog

    Robert IrvineWeek after week, fans watch as Robert Irvine and his no-fail team of designers, construction managers and volunteers take over a struggling eatery on Restaurant: Impossible in the hopes of giving the business the second chance at success it deserves. But beyond demolition, recipe testing, painting and, of course, the reveal, what else goes on behind the scenes, and who’s there facilitating the transformation? It turns out that an entire crew is on hand to make Restaurant: Impossible what it is, and for the first time ever, the team will come together next month to celebrate the 100th episode of the show.

    In the upcoming special Meet the Impossible, airing Wednesday, May 7 at 10|9c, Robert, Tom Bury and three designers will look back at some of the most-wow-worthy moments of the series and reflect on the most-unforgettable overhauls, as well as on some stubborn owners and dirty kitchens that have left their marks on the group. Hear from the team as they share their thoughts on the nearly eight seasons of the show, and see an insider interview with Marc Summers, the executive producer of Restaurant: Impossible.

    Before you tune in on Wednesday, May 7 at 10|9c to watch Meet the Impossible unfold, relive the 20 most-memorable missions to date, then browse photos of the best-ever demolitions and top before-and-after transformations.

    Catch Robert and his team on Meet the Impossible, on Wednesday, May 7 at 10|9c.

  • Breakfast of the Month: Orange and Grapefruit with Vanilla-Bean Honey 22 Apr 2014 | 8:00 am FN Dish – Food Network Blog

    fruit and yogurt
    The fresh and tangy flavors of citrus fruit never fail to wake up taste buds in the morning. Serving a selection of different varieties is a great way to make a striking yet super simple breakfast. But the addition of vanilla-infused honey and a sprinkle of fragrant toasted pistachios takes it up a notch.

    For irresistible flavor, I highly recommend toasting your own pistachios (see note below). Once toasted, the pistachios can be stored in the fridge for up to a month and sprinkled over anything from salads to desserts. Try stirring the vanilla-infused honey into your favorite herbal tea or enjoy it drizzled over pancakes or waffles.

    Citrus Salad with Vanilla-Bean Honey, Pistachios and Yogurt

    Serves 2

    Any combination of citrus fruits can be used here. If you have fresh mint on hand, a few torn leaves make a lovely addition.

     

    1 pink grapefruit

    2 blood oranges

    1 navel orange

    1 Cara Cara orange

    2 tablespoons toasted pistachios, roughly chopped (see note)

    2 tablespoons vanilla-bean honey (recipe follows)

    Sheep milk yogurt or Greek yogurt to serve

     

    Cut skin from grapefruit and oranges and slice fruit into ¼ inch rounds. Layer citrus in 2 bowls, alternating oranges and grapefruit. Drizzle each bowl with a tablespoon of honey and sprinkle with pistachios. Serve with yogurt on the side.

     

    Vanilla-Bean Honey

    Place a jar of honey in a bowl of boiling water and set aside. Split ½ vanilla bean in half lengthwise; remove seeds with the tip of a small knife and place in a small bowl, reserving the pod as well. Once honey has softened and melted slightly, remove ½ cup from jar and add to vanilla. Stir well to combine and place in a small jar with the vanilla pod.

     

    Toasted Pistachios

    Preheat oven to 300 degrees F. Spread about a cup of whole, raw pistachios over a baking sheet and place in the oven. Toast for 6 to 8 minutes or until fragrant. Remove from oven and allow to cool. Store in a jar in the fridge for up to 6 weeks.

    Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen will be available fall 2014. She blogs at Coconut & Quinoa.

    Photo by Stephen Johnson

     

  • DIY Cleaning Products for Earth Day 22 Apr 2014 | 7:30 am FN Dish – Food Network Blog

    Homemade Natural Cleaning ProductsWhen Earth Day falls smack-dab in the middle of your spring-cleaning efforts, don’t think of it as a mere coincidence. Believe it or not, the key to a cleaner, happier home can’t be found in a name-brand aerosol spray from the store. Instead, take on a little do-it-yourself project and make nontoxic household cleaning supplies with items probably already in your home.

    Having an all-purpose cleaning spray on deck is probably the most-basic way to keep your home fresh and clean. Before you grab something store-bought, try this: Stir 1/2 cup vinegar and 2 tablespoons baking soda into 1/2 gallon water and transfer to a spray bottle. You can use this stuff almost anywhere except marble or granite.

    For more ways to keep your house spick-and-span, be sure to refer to our list of home cleaning supplies. Using natural ingredients like lemon juice, vinegar, baking soda and more to clean will make your household — and environment — a whole lot happier.

    Heading to the supermarket? With these 6 tips from the top eco-experts, it’s easy to go green and eat healthy.

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