Posts Tagged ‘Food Network’

This is a true symbol of how far the Food Network has reached into the lives of American familys. Food Network celebrity chef gets grilling with President Obama. Bobby shows the president how to grill some nice spiced rubbed Rib Eye steaks with corn on the cob brushed with butter, garlic, and basil.

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flay_burgerFood Network chef Bobby Flay expands his Burger Palace locations to include restaurants in Paramus, New Jersey, Eaton, New Jersey  and a 4th new restaurant at the Mohegan Sun in Connecticut scheduled for July of 2009.

Long Islands ow Smith Haven Mall was the Bobby’s starting point for this restaurant. I hope to get out their soon to try it. I have been a big fan of Bobby Flay’s and pray that the food doesn’t disappoint. The menu on their website boasts some mouth watering choices.

Long Island has some pretty tough competition for Best Burgers including Five  Guys Burgers and Fries and All American.

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Burgers and Fries by Bobby Flay
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Food network icon Bobby Flay has taken a break from Throwdown to turn out another cookbook for your kitchen shelf.

After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is… a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.

Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby’s favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.

After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).

With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island–and with more locations to come–Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries and Shakes will share that bliss and remind you just why the burger is such a beloved American original.

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Spain On The Road

Yesterday by chance I was channel surfing and came across Spain On The Road This food and travel show starring Food Network Iron Chef Mario Batali ,actress Gywneth Paltrow and food writer Mark Bittman was a pleasure to watch. This should be an example for other Food/ Travel Productions. Although the comments from Mario Batali arent as funny as Anthony Bourdain’s sarcasm what the show lacks in humor in makes up for in visual style and breathtaking videography of lush landscapes of Spain. The show is still airing on local public channels , check your local listing for times. The DVD is also available and on my list of things to get. 

 

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Beer Can Chicken Made In The Oven

The two tricky parts here are getting the chicken on the can. And getting the chicken off the can after its cooked. I don’t drink alot of beer so I bought one big can from the supermarket and it was a little challenging to get the chicken over the can at first. This is one of those times in cooking where you just cant be afraid to get your hands dirty. I think though if I used a smaller can that was not as wide it would have been alot easier.

Getting the chicken off the can after its cooked is  tricky too. Be Careful of the can because it is very hot and the beer on the inside is also very, very hot. I let mine cool down for about 5-10 minutes before i tried to pull it of. You’ll find it easiest to hold the can in one hand and pull the chicken off with the other. If you want to go the extra mile and make it really delicious you can brush some of that juice all over the skin before you serve it. 

The eating part…Mmmm. For my first time it came out pretty good. The legs, wings and thighs were extremely juicy. The breast meat wasn’t quite as juicy as the other parts but still really good. I would make  this again just using a bit more seasoning on the bigger parts of meat like the breast.

 

Have you tried making Beer Can Chicken? Let us know how it went.

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Iron Chef on DVD. You can never get enough Iron Chef. Iron chef is one of those television shows that you click past while channel surfing and say to your self “What the hell is this”. Then one day you start watching it and get hooked. Now Iron chef is available on DVD.

Iron Chef America

 

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