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  • Don’t Touch That Dial: No-Bake Summer Desserts 21 Aug 2014 | 1:00 pm FN Dish – Food Network Blog

    Individual Key Lime Pies

    When you’re battling flames over a blistering-hot grill, who wants to preheat the oven? Even when it comes to something as important as dessert, those added degrees are enough to break your cool when entertaining this summer. Luckily, in lieu of overheating, you can take your pick of Food Network’s finest no-bake desserts that’ll keep your kitchen nice and cold.

    Oftentimes, no-bake desserts are no sweat too. Take The Pioneer Woman’s Individual Key Lime Pies (pictured above), for example. Unlike the arguable toil of from-scratch baking, it takes only layering homemade lime curd and whipped cream atop buttery graham cracker crumbs to have you seeing beyond the slice.

    Banana Cream Pudding

    As far as no-bake desserts go, banana pudding is always a go-to move. Topped with a cloud of homemade whipped cream, Tyler Florence’s vanilla- and bourbon-spiked Banana Cream Pudding in particular is a star on picnic tables everywhere.

    Peanut Butter Pie

    Next time, slice into a pie that’s never seen the inside of an oven. In fact, Sandra Lee uses the freezer instead to create a no-bake Peanut Butter Pie, complete with a thin chocolate layer and a creamy peanut butter filling.

    Fruit Salad with Limoncello

    Some would say that summer berries need nothing more. Those same people definitely wouldn’t argue with Ina Garten’s Fruit Salad with Limoncello. After you toss the berries with the citrusy liqueur, an effortless homemade topping of yogurt, honey, lemon curd and vanilla elevates the fruit, already bursting with seasonal sweetness.

    And there’s more where that came from. For even more no-bake treats, head to Food Network.

  • Four-Wheeled Prizes On the Line in First-Ever Food Truck Face Off 21 Aug 2014 | 12:06 pm FN Dish – Food Network Blog

    Food Truck Face OffIt’s no secret that the food truck industry has hit its stride in recent years, as the culture of traveling cooking and eating can be seen from coast to coast. Beginning this fall on the all-new series Food Truck Face Off, budding food truck operators will have the chance to break into that mobile arena, but not before they prove their staying power with a winning business model that can withstand the fierce competition.

    Each week beginning Thursday, October 2 at 8|7c, four new teams will gather to present their food truck ideas to a rotating panel of proficient judges, but ultimately only two will earn the right to face off against each other for the win. Host Jess Palmer, a former NFL superstar and a broadcast sports journalist, will be on hand to challenge the top contenders to 48 hours of no-nonsense contests, and if these future entrepreneurs want to impress Jess and the judges, they must endure a roster of tests designed to demonstrate their powerful business mindset and impressive customer service — not to mention wow-worthy food.

    What’s on the line? In addition to the praises of guest judges like restaurateurs Alpana Singh and Andrew Gruel, and TV personality Steak Shapiro, the winning team members each week will drive away with their own food truck, a coveted and big-value prize that could immediately launch their business.

    Don’t miss the series premiere of Food Truck Face Off on Thurs., Oct. 2 at 8|7c.

  • 5 Things We Can Learn About Organizing from Chefs 21 Aug 2014 | 11:30 am FN Dish – Food Network Blog

    5 Things We Can Learn About Organizing from ChefsDo you long for a tidier life, a greater sense of control? Don’t we all. The secret, a recent post on NPR’s The Salt suggests, may lie in organizing like a chef.

    Chefs approach their kitchens following a system called mise en place, a French phrase that means “to put in place.” Before chefs start cooking, they spend time painstakingly gathering and arranging their ingredients and tools — that way they know where everything is and it’s ready for them when they reach for it. It is, many chefs believe, the key to cooking well — and some suggest it is also the key to living a well-ordered life. Some even refer to it as their religion.

    “I know people that have it tattooed on them,” Culinary Institute of America student Melissa Gray told NPR. “It really is a way of life … it’s a way of concentrating your mind to only focus on the aspects that you need to be working on at that moment, to kind of rid yourself of distractions.”

    Business experts have embraced it. “Most of us do not work in kitchens. We do not interact with ingredients that need to be collected, prepped or measured,” workplace consultant Ron Friedman recently wrote in Harvard Business Review. “And yet the value of applying a similar approach and deliberately taking time out to plan before we begin is arguably greater.”

    So what mise en place practices culled from the kitchens of professional chefs can we apply to our own lives, inside and outside the kitchen? Here are a few:

    1. Have a Specific Place for Everything: If you always store your scissors and Scotch tape, say, in the same spot, you know where they’ll be (and won’t have to turn the house upside down looking for them) when you need them — just like a chef makes sure to know where his or her tools will be before beginning to cook.

    2. Make Lists, Prioritize Them and Then Internalize Them: Cooks read and reread their recipes so they know what they’re going to do and in what order, down to the last detail, before they start. Advance planning helps bring a relaxed, less stressful approach.

    3. Clean As You Go: Don’t wait till the end of your dinner party to clean up — or until tomorrow to pick up those toys your kids scattered all over the living room floor. “Clear space to work. Clear mind,” Greg Barr, a sous chef at the New York City restaurant Esca, told NPR.

    4. Slow Down: Working deliberately cuts down on mistakes and brings efficiency.

    5. Stick to Your Schedule — and Always Be on Time: “Practiced at its highest level, mise en place says that time is precious,” NPR notes. “Resources are precious. Space is precious. Your self-respect and the respect of others are precious. Use them wisely. Isn’t that a philosophy for our time?” Indeed, it should be.

  • The Beauties of Barbecue — Summer Soiree 21 Aug 2014 | 10:00 am FN Dish – Food Network Blog

    Wet BBQ Ribs

    When it comes to barbecue, one size most certainly does not fit all. For some, it’s all about nibbling smoky ribs from the bone. For others, a pulled pork sandwich doused in barbecue sauce is where it’s at. And as far as regional differences go (from the Carolinas to Tennessee to Texas), don’t even get us started. This week, conjure your inner grill master with the forerunners of backyard barbecuing.

    Pork Ribs: For a barbecue phenomenon that needs no utensils, ribs are always the answer. But the question remains: Will you have yours wet or dry? Cooked indirectly for hours on end, the Neelys’ Wet BBQ Ribs are dripping with a sweet and smoky barbecue sauce. For those in the dry school of thought, there’s the Neelys’ Kansas City-Style Pork Ribs recipe, which encrusts the ribs with a dry rub of spices for a dose of pure barbecue.

    Brisket: Bobby Flay’s Smoked BBQ Brisket leaves the grill crusty on the outside and oh so tender on the inside. Maybe it’s from slow smoking it for hours on end, or maybe it’s from the dark beer-based mop he bastes it with every half-hour. (It’s definitely from both.)

    Pulled Pork: Smoked until it reaches a new state of matter, pulled pork is a barbecued meat with a smokehouse following for a reason. Pile it on hamburger buns with coleslaw for the Neelys’ Pulled Pork Sandwiches for Food Network Magazine.

    Smoked Fish: Rather than buying from a plastic pack, home smoke your salmon for legendary results. Alton Brown rubs his Smoked Salmon with brown sugar before slowly smoking it. From there, whether you load it on a bagel with schmear is up to you.

    Pork Belly: As a fatty boneless cut, pork belly needs little love to reach a sumptuous status. Food Network Magazine’s Glazed Pork Belly with Ginger Barbecue Sauce results in a caramelized exterior, and an interior that barely requires a knife.

    Barbecue Chicken: Solid barbecue chicken takes more than a hit on the grill. For Beer Can Chicken with Cola Barbecue Sauce, sit your bird on top of an open can of beer on the grill. Believe it or not, it’ll keep things tender and smoky.

    With these how-tos in your back pocket, it’s easier to achieve fall-apart, smoky, carnivorous goodness than ever before. For more barbecue inspiration, make your way to Food Network.

    More barbecue recipes from friends and family:

    The Lemon Bowl: Tart Cherry Chinese BBQ Pulled Pork
    Feed Me Phoebe: Grilled Lamb Kebabs with Lebanese Tomato Salsa
    Weelicious: Southern-Style Pork Tenderloin
    The Heritage Cook: Caprese Grilled Cheese Sandwiches (Gluten-Free)
    Napa Farmhouse 1885: BBQ Pork Ribs
    Red or Green: BBQ Salmon with Hot Pepper Jelly Glaze and Marinated Tomatoes
    Domesticate Me: Fiery Barbecue Flank Steak Tacos with “Summer Mess” Salsa
    Devour: 5 BBQ Sandwiches
    In Jennie’s Kitchen: Ginger-Soy Marinated Flank Steak
    FN Dish: The Beauties of Barbecue

  • This Bayou Burger is Like Eating New Orleans on a Bun 21 Aug 2014 | 8:00 am FN Dish – Food Network Blog

    New Orleans is most definitely known as a foodie city. They have a culinary take that is uniquely their own as anyone who has ever strung together the words “po” and “boy” would know. Now a burger joint is attempting to cover the entirety of New Orleans centuries of food history into a single burger.

    East coast chain Burger 21 has just unveiled their Bayou Burger, which is like eating New Orleans on a bun. The patty is made from andouille sausage and turkey. The patty is then topped with seasoned blackened shrimp and a spicy cajun coleslaw. Finishing it off are two sauces, a seafood remoulade and Sriracha. Some lucky burger chompers will also find a tiny, toy baby inside their patty(just kidding.)

    Of course, if you are hankering for a taste of New Orleans, you could always head to New Orleans.

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