Top 5 Favorite Food Network Recipes

Anyone else have relationships with the Food Network personalities? I do, and have been watching the channel from the beginning – giving me some clout to write this piece.

These recipes are personal favorites (and recommendations), and have been chosen based on their unique recipes, taste, host presentation, and affordability.

#5: The Barefoot Contessa’s (Ina Garten) Turkey Meatloaf
Circa: 1999

Ingredients

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Directions

Preheat oven to 325 degrees F. In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a  sandwich.

#4: Bobby Flay’s Mesa Grill Potato Salad

Ingredients

3 pounds new potatoes
Kosher salt
1 cup prepared mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chili powder
1/2 teaspoon cayenne powder
Freshly ground black pepper
3 scallions, white and green parts, chopped
1 large ripe beefsteak tomato, seeded and chopped
1 jalapeno, finely diced
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
1/3 cup freshly chopped cilantro leaves

Directions

Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork
tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.

Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before
serving.

#3: Aarti’s Hot Dog’s ala Rose

Ingredients

1 tablespoon canola oil
1 large onion, diced
4 garlic cloves, peeled and thinly
1 1/2 tablespoons minced fresh ginger
1 handful shredded carrots, optional
Salt and freshly ground black pepper
1 teaspoon turmeric
1/4 teaspoon garam masala
1/2 teaspoon smoked Spanish paprika
1 large tomato, diced
2 tablespoons ketchup
1 (12-ounce) package hot dogs, sliced about 1/16-inch thick (recommended: Hebrew National)
1/4 cup water, if necessary
Handful cilantro leaves, minced

Directions

Heat the canola oil, in a large nonstick skillet Add the onions, garlic, ginger and carrots, if using, and season with salt and pepper, to taste. Saute until
onions are softened and slightly brown around the edges, about 5 minutes.
Add the turmeric, garam masala and paprika, quickly stirring for about 20 seconds to keep the spices from burning. Stir in the tomatoes and ketchup, and taste for seasoning; add more salt and pepper, if needed.

Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes.

Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve!

#2: Rachel Ray’s Super Stuffed Monte Cristo Sandwiches

Ingredients

8 slices center cut or apple wood smoked bacon
4 large eggs, beaten
Warm 1/4 cup half-and-half
1/4 teaspoon grated nutmeg or ground — eyeball it
1/2 teaspoon coarse ground black pepper — eyeball it
2 tablespoons butter
8 thick cut sliced whole-grain soft bread, white, or challah
1/2 cup brown mustard
1/2 cup whole berry cranberry sauce
1/2 pound sliced havarti cheese
1 pound sliced ham
1 pound sliced turkey breast
1 1/2 cups medium to dark amber maple syrup

Directions

Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches.

Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner.

Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.

#1: Tyler Florence’s Strawberry Cheesecake Ice Cream

Ingredients

10 cups heavy cream
5 cups whole milk
Pinch salt
3 cups sugar
3 vanilla beans
24 large egg yolks
1 1/2 cups strawberry preserves, no sugar added
1/2 frozen strawberry cheesecake, cut in large chunks
10 large fresh strawberries, halved

Directions

To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the
sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15
minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.

In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.

Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)

Pour the vanilla custard through a fine strainer into another pot*, add the strawberry preserves, and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base “age” overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer’s directions. When done, the ice cream will be the consistency of “soft serve.” Add the pieces of strawberry cheesecake and fresh while the ice cream is in the “soft-serve” stage. Continue to churn for an additional 5 minutes or until combined but still chunky.

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