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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 →






  • Get a Sneak Peek at Rewrapped with Host Joey Fatone 19 Apr 2014 | 1:00 pm FN Dish – Food Network Blog

    Joey FatoneThe all-new series Rewrapped starring your favorite sweet and savory snacks premieres on Monday night (8|7c), where host Joey Fatone will be leading the competition between three eager contestants. It’s up to them to first re-create the snack of the day, then invent a new dish incorporating the original item for a panel of judges, including Marc Summers of Food Network’s Unwrapped. FN Dish was recently on the set of Rewrapped and caught up with Joey to find out more about what’s in store this season. Read on below for an exclusive interview with the host and learn insider details on the challenges, plus his favorite munchies. Check back tomorrow for another interview, this time with judge Marc Summers.

    What are you most looking forward to in this competition?
    I’m looking forward to seeing how creative these people get. That’s the cool thing about it. You get the re-creation of the actual snack, but the Innovate challenge sees how inventive they can be with the snack. [It] is really kind of cool to see how they get really crazy with the ideas.

    What can fans expect from the show?
    Your favorite snack foods that you loved as a kid and still do as an adult — seeing them being the showcase of a competition, which is great. You don’t get to see that very often, and to see that happen — how people make them — is amazing, because some of these recipes are secret-ingredient stuff. You don’t tell people what’s really 100 percent in it. So you have to try to re-create and kind of have to taste and see if you get it accurately.

    In the past you’ve competed on Rachael vs. Guy: Celebrity Cook-Off and Chopped All-Stars. How do you feel hosting a competition and not competing in it?
    So happy. I actually get a little nervous watching [the competitors]. I see the pressure because I know exactly what it’s like to be on that side … and try to cook something in 30 minutes. You think you have all the time in the world at first, then the next thing you know you’re speeding up, and then asking yourself, Am I timing it right? Is this and that right? Is it going to be overcooked? Is it going to be undercooked? How am I going to do this? And all of a sudden they’re counting down and you’re trying to plate it up as fast as possible. So it’s nerve-racking to watch sometimes.

    Did you learn any hosting tips on what to do or not to do from Rachael, Guy or Ted?
    Watching them is always great for learning little tidbits of different things. And what to do, what not to do. I’ve known Guy for a long time now. … What’s great about him, and I think about me as well, is what you see is what you get on camera. We’re not trying to fake it. … Just [be] informative, just have fun with it. I think what people want is just the guy next door or the girl next door that they can relate to.

    What are your top-five favorite snacks?
    That’s tough ’cause there are a lot. I’m definitely a Chips Ahoy! cookie guy. Love the Chips Ahoy! Twinkies: I do love a good Twinkie. Happy that they’re back. I have two kids, so there’s snack food everywhere; every once in a while I do dip into the Goldfish. My little one loves Goldfish.

    Tune in to the premiere of Rewrapped on Monday, April 21 at 8|7c.

  • Post-Easter Guide to Using Up All Those Hard-Boiled Eggs 19 Apr 2014 | 10:30 am FN Dish – Food Network Blog

    Post-Easter Guide to Using Up Hard-Boiled EggsEaster is tomorrow, and for my family that means one thing: lots of hard-boiled eggs. We love to decorate them (see some of my fun ideas here), hunt for them and, of course, eat them. We always have a ton leftover, and over the years I’ve developed a number of strategies for breezing through even the most copious of hard-boiled-egg inventories. As Monday morning rolls around, take that basket full of colorful hard-boiled eggs sitting in your fridge and try these recipe ideas ranging from classic to never-before-seen.

    Traditional Ideas, with a Twist:

    — Deviled Eggs: Try some new flavor profiles such as an all-time favorite, Barbecue Ranch, or top deviled eggs with an upscale ingredient like a dab of caviar or some tuna tartare.

    — Egg Salad: Egg salad is a fantastic canvas for fun flavors. Try adding curry powder and spreading the egg salad on cut slices of toast for a perfect tea-sandwich snack (see my recipe here). Or add some canned salmon and chopped bacon to your favorite egg salad recipe for a brunch-inspired twist. Use the eggs in a green salad: Assemble my classic Salade Nicoise on a large platter for easy entertaining if you have guests visiting.

    — Egg Sandwiches: Taste synergy in action on this sliced-egg sandwich by whipping up an easy garlic cream cheese and adding tomato. Or just add sliced egg to a BLT or tuna salad sandwich for an extra boost of protein and creaminess.

    Less-Traditional Ideas:

    — Yolk in Dressing: Mash up the egg yolk as a base for a creamy vinaigrette. Simply mix up the mashed yolk with a spoonful of Dijon mustard and some red wine vinegar, and then whisk in olive oil and seasonings. (Follow my recipe for Asparagus with Tangy Smoky Dressing, which uses the chopped egg white too.)

    — Cheesy Egg Gratin: Place quartered peeled eggs in a greased baking dish, cover with your favorite marinara sauce and top with mozzarella or cheddar cheese and bake until bubbly at 450 degrees F (about 10 minutes). Add a fresh green salad and you have dinner.

    — Soups, Stews and Sauces: Lay halved peeled eggs in a brothy soup for extra protein, or place on top of saucy lentils in a spicy curry for a Meatless Monday treat.

    — Pickled Eggs: This classic is so old-fashioned that it’s actually trendy again. And because they are best a few days into the pickling process, you get a little break in egg eating. Heat 1 cup each white vinegar and water, 2 tablespoons each sugar and salt, a chopped onion, and a few garlic cloves and red pepper flakes in a pan until salt has dissolved. Place peeled eggs in a jar and cover completely with the pickling liquid (add cooked beets if you want pink eggs). Refrigerate for at least one day before eating. (Even easier version: Save the liquid from a jar of pickles, plop your leftover eggs in, and fill with water to cover.)

    Replace Regular Eggs with Hard-Boiled Eggs: Don’t overlook your current favorite egg recipes for inspiration. Instead of frying egg into rice, try topping fried rice with a chopped hard-boiled egg. Sliced hard-boiled eggs can be a great replacement for poached eggs in many recipes, from eggs Benedict (hollandaise sauce is super tasty) to the European classic salad with lardons and egg (see my recipe here).

    Do you have any fun traditions with leftover Easter eggs?

  • Enter for a Chance to Win a Cutting Board Signed by The Kitchen Co-Hosts 19 Apr 2014 | 9:00 am FN Dish – Food Network Blog

    This morning, The Kitchen co-hosts Geoffrey ZakarianJeff MauroKatie LeeMarcela Valladolid and Sunny Anderson kicked off a brand-new second season of The Kitchen with an episode full of fresh springtime recipes and a special guest appearance. Just in time for the Easter holiday, they showcased holiday-worthy classics like hard-boiled eggs and seasonal-vegetable salads, and Food Network’s Marc Summers dropped by to dish on his upcoming series, Rewrapped. After a jam-packed hour, Geoffrey, in true 5 o’clock fashion, shook a signature cocktail, his GZ Gin Fizz.

    Now it’s time for fans to partake in the celebration of Season 2 as well. FN Dish has a cutting board signed by all five members of the cast, and we’re giving it away to one lucky person. To enter to win, all you have to do is leave a comment telling us your favorite recipe ever featured on The Kitchen (you can find them all here) and include the URL of the recipe.

    So tell us: Which is your favorite recipe ever featured on The Kitchen?

    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 11am EST on Saturday, April 19, 2014, and 5pm EST on April 25, 2014. 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. $25.00. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd., Knoxville, TN 37932.

    Tune in to new episodes of The Kitchen every Saturday at 11a|10c.

  • Whole-Wheat Oatmeal Pancakes with Honey and Orange 19 Apr 2014 | 8:00 am FN Dish – Food Network Blog

    pancakes

    I grew up in a store-bought, premade pancake batter household. On Saturday mornings we were happy to shake the carton and pour our way to breakfast heaven. I’ll always have a soft spot in my heart for the pancakes of my youth. But now I know better. That doesn’t mean I’ve stopped eating pancakes altogether. Instead I make them from scratch with wholesome ingredients.

    Swapping some of the regular all-purpose flour for whole-wheat flour is an obvious and delicious choice, adding both fiber and flavor to the fluffy cakes. Ground old-fashioned oats provide a bit of texture along with an irresistible nutty bite. And finally, a touch of honey and some freshly grated orange zest round things out with just a hint of bright, floral, sweetness.

    Feel free too add your favorite flavorings as you see fit. A bit of molasses and a pinch of ginger could be a nice alternative. Or maybe a drop of pure vanilla extract and some ground cinnamon. These pancakes are as versatile as they are delicious. And trust me, no one will miss the carton.

    Whole-Wheat Oatmeal Pancakes

    Makes 12; serves 6

    You can grind the oats in a food processor.

     

    2/3 cup whole-wheat flour

    ½ cup all-purpose flour

    ½ cup ground oats (from a heaping ½ cup old-fashioned oats)

    2½ teaspoons baking powder

    ¼ teaspoon baking soda

    ¼ teaspoon kosher salt

    2¼ teaspoons baking powder

    1½ cups buttermilk

    2 large eggs

    2 tablespoon unsalted butter, melted and cooled slightly, plus more for the pan

    1 tablespoon honey

    1 teaspoon freshly grated orange zest

    1 tablespoon confectioners’ sugar, for sprinkling (optional)

     

    Preheat oven to 200 degrees F. In a medium bowl, whisk together flours, oats, baking powder, baking soda and salt. In a second medium bowl, whisk together buttermilk, eggs, butter, honey and orange zest. Add egg mixture to flour mixture and whisk again just until combined. Batter should be slightly lumpy.

    Melt a bit of butter in a large nonstick skillet over medium heat. Working in batches, drop about ¼ cup of batter into skillet to form each pancake. Cook until small bubbles appear, 3 to 4 minutes. Flip pancakes and cook until cooked through and golden brown, adjusting heat as needed, 2 to 5 minutes more. Transfer to a baking sheet to keep warm in the oven. Repeat with more butter and remaining batter, wiping skillet clean with a paper towel between batches. Serve with a very light dusting of confectioners’ sugar, if you like.

    Samantha Seneviratne is New York- based writer, recipe developer and food stylist. She’s currently working on her first two cookbooks, The New Sugar and Spice (Ten Speed, Fall 2015) and Gluten Light (Clarkson Potter, Fall 2016). She blogs about dessert at Love, Cake.

     

  • How to Make a Sugar-Cookie Easter Bunny House 19 Apr 2014 | 7:30 am FN Dish – Food Network Blog

    How to Make a Sugar-Coookie Easter Bunny HouseThink outside the Easter basket this holiday and make a sugar-cookie bunny hutch to hold all your favorite candies and chocolates (thanks to a detachable roof). These step-by-step photo how-tos will make baking and building this cookie creation a fun activity for the whole family. Kids can help mix the dough, hold the paper templates on the dough while adults cut, and cut out the cookies with cookie cutters.

    You will need a few special items like parchment paper, ruler, scissors, rolling pin, pizza cutter, cookie cutters, and disposable pastry bags plus small and medium decorating tips. Make an easy sugar-cookie dough to form the base, roof and walls plus smaller sugar cookies in fun Easter shapes.

    After baking all the pieces, assemble the house, using royal icing as glue. Hold the pieces for a few seconds, until they can stand on their own.

    Use Easter candy, such as pastel jelly beans, small foil-wrapped chocolate eggs and bunnies, small peanut butter cups, colored mini marshmallows, marshmallow chicks and sanding sugar to decorate your house. You’ll also need royal icing and coconut grass (a combination of shredded sweetened coconut and green food coloring). Use thin icing for piping lines and decorations, and thick icing to glue heavy pieces of candy to the sides and roof of the house. To make a grassy yard, spread a thin layer of icing with a butter knife around the base of the house, and press some of the coconut grass into the icing. Fill the house with candy and cookies (make sure the icing has set). Already mastered a gingerbread house for Christmas? It’s time to try your skills at this Easter masterpiece.

    Get the Step-by-Step How-Tos

    More Easter Desserts

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