Food and Recipe Blog » Alton Brown

Diners, Drive-Ins, and Dives: The Tripple D Phone App!

Joi — Mon, 18 Jan 2010 16:22:37 +0000

My family and I are huge Guye Fieri fans. We all love the Food Network and have for years and years. Remember Gordon Elliott’s Door-Knock Dinners, the original Iron Chef, East Meets West With Ming Tsai, The Galloping Gourmet (great fun!), From My Garden with Curtis Aikens (Great food, great recipes, great personality – where oh where did Curtis and his garden go?!), Grillin’ and Chillin, Molto Mario, Nigella Bites, Too Hot Tamales, Ready-Set-Cook!, The Naked Chef, Pick of the Day, Food 911, and Emeril Live…. Live (one of the best shows ever – cooking or non-cooking)? Remember when $40 a Day and 30 Minute Meals were fresh off the stove? Remember when you first laid eyes on Alton Brown?!

Remember the first time Paula Deen charmed us all?! She still charms the paintings off the wall and Rachael Ray is still a breath of fresh air. And Alton Brown? What can you say about him? He could read a Physics book out loud and make it fascinating. He’d also make it understandable!

Uh, yeah… I’ve been a major fan of the Food Network for some time now. Over the past 5 or 6 years, unfortunately, some favorites have disappeared. Some chefs have wanted to ditch this or that show and move in a different direction, some have just fallen off the face of the earth – that sort of inevitable thing. Many have taken on new responsibilities and new shows and their original ones kind of fell by the roadside. However, the Food Network is extremely clever and darned good at what they do. They brought along Ace of Cakes and Guy Fieri and… in the opinion of this Food Network fanatic… saved the network. Most of the episodes on the Food Network are still can’t-miss television, even if we do miss a lot of the greatness from the past.

Guy Fieri is greatness in the present. He has a certain charisma, likability, and over-the-top charm that the Food Network needed JUST when it needed it the most. I’ll just be honest, some of the shows were beginning to put me to sleep! And I can’t say that the competitions are my favorite things to watch…. although I did love The Next Food Network Star.

Guy’s Diners, Drive-Ins, and Dives is one of the funnest shows on The Food Network. Guy has a way of bringing out the character in everyone he meets – making them almost as entertaining as he is.

If you’re also a Guy Fieri and Diners, Drive-ins and Dives fan, you’re going to love this: There is a new application dedicated to Diners, Drive-ins and Dives called Triple D App. It’s available on both iPhone and Android platforms. Miss an episode or two? Now you can see them right from your phone. Planning a Diners, Drive-ins and Dives trip of your own? Get a head start and see the menu (if available). Need directions? No problem, there’s a map to guide you on your way!

Come on, could this be any cooler? Click HERE for more information.

Food Network Diners, Drive-Ins and Dives: Season 1-3

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Diners, Drive-Ins, and Dives: The Tripple D Phone App!

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Post tags: cutlery set, Diners Drive-Ins and Dives, Guy Fieri

Food Network Fans in One Corner, Cablevision in the Other

Joi — Fri, 01 Jan 2010 02:33:05 +0000

Are you a cablevision customer? Do you love Food Network? Would you greatly miss Alton, Paula, Rachael, Ace and Guy if they suddenly stopped coming into your living room?

If you’ve answered yes, yes, and you bet I would – it’s time to act before it’s too late.
Food Network may be dropped from your TV lineup. That would mean no more Diners, Drive-Ins and Dives, no more Paula Deen, no more Bobby Flay, no Alton Brown, no Rachael Ray and no more Ace or his cakes. Good Lord! I can’t even imagine.

What can you do? Demand that Cablevision keep Food Network on the air by sending an eCard or calling 866-695-BEST. Due to the high volume of calls you may receive a busy signal, just keep trying. You can also send an eCard.

Spread the word on Twitter, Facebook, to your e-mail buddies, and around your neighborhood.

If you rely on Cablevision for your television viewing (at this moment I’m EXTREMELY thankful that I do not), rally the troops and save this wonderful channel. How ridiculous for cablevision to even THINK about ditching The Food Network. I’ll bet a lot of the other ridiculously stupid channels aren’t even being considered.

Speak up and speak out!

For more information and to stay up to date on the situation, check out I Love Food Network.

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Food Network Fans in One Corner, Cablevision in the Other

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Post tags: Ace of Cakes, Alton Brown, Guy Fieri, Paula Deen, The Food Network

Why You Should Be Watching the Food Network!

Joi — Tue, 03 Mar 2009 16:46:16 +0000

As you know, I’m a huge, huge fan of the Food Network. Paula Deen, Ace of Cakes, Rachael Ray, Guy, Tyler Florence, Nigella Lawson, Giada, Alton Brown, and on and on. Love them all. I’ve also seen and loved every Search for the Next Food Network Star episode – fascinating!

This is simply a network that is frequently on in our household. I got hooked when they first started rolling and I’ve been delightfully hooked since.

I often get e-mails from people asking what cookbooks and/or advice I’d recommend to cooking newbies – I give the standard advice you’d expect from me:

Use buttermilk in as many recipes as possible
Use butter instead of margarine as often as you can.
Read the recipe through ENTIRELY before beginning.
Season like you mean it, BUT go easy at first. You can always add more but you can never add less.
Keep your cleaning tools clean.
Get creative, don’t fix the same thing over and over again!
NEVER use instant mashed potatoes, not even as a joke.
Fall in love with Olive Oil.
Learn to make homemade bread – especially sourdough.
Leave the biscuits in the can and the cans on the shelves. Make your own biscuits.
Take pride in everything you make.
Experiment with different herbs and spices.
Rosemary loves chicken.
Basil loves tomatoes.
Use fresh ingredients.
Make meals more special with bright, colorful napkins and beautiful dishes (even if they’re disposable!).
You don’t have to spend a fortune to fill a belly. Buy in bulk and freeze what you don’t need… until you do need it!

These are the tips I dish out the most often. Sometimes there are extra ones – I guess it depends upon where my brain is at the time. I also list my personal “Must Have” cookbooks (which of course includes the Food Network Favorites, pictured above) However, I always stress that one of the most important things a new cook can do (and should do) is watch the Food Network religiously.

There are several reasons. For one, the cooks on this network are the best of the best. Bottom line: They know what they’re talking about! Some of my favorite recipes, and the ones I use again and again, are recipes I first saw on the Food Network.

Another reason is this: You’ll pick up on the excitement, fun, and passion for cooking that these cooks have. It’s contagious and you’ll fall in love with cooking again and again and again.

When I first started this recipe blog (as well as the website), I kept a Food Network daily schedule to the side. It became so much work that I stopped doing it. However, it appears that I’m far from the only Food Network addict out there! I’ve gotten so many e-mails from people wanting to have the updates again, that I’m going to start a daily “Today on Food Network” category. Each day, I’ll post what you can watch for on that particular day. They’ll be what I consider the BEST of the day – the episodes and recipes you won’t want to miss.

Today on the Food Network!

Tyler’s Ultimate – Ultimate Sloppy Joes
* Butternut Squash Coleslaw with Honey Goat Cheese Dressing
* Homemade Bread and Butter Pickles
* The Ultimate Sloppy Joes
* Crispy Parmesan Butternut Squash Chips
3:30, 2:30 C

Good Eats – Coconut Cake Revival
* Coconut Cake with 7-Minute Frosting
* Coconut Milk and Cream
* Coconut Extract
8:00 pm, 7:00 C

Good Eats – American Classics: Creole in a Bowl
* Red Beans and Rice
* Pickled Pork
8:30 pm, 7:30 C

Ace of Cakes – Cake-tastrophe
9:30 pm, 8:30 C

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Why You Should Be Watching the Food Network!

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Post tags: Ace of Cakes, Food Network, Nigella Lawson, Paula Deen, Rachael Ray, Tyler Florence

Avoiding the Dreaded Spaghetti Sauce Slide

Joi — Mon, 26 Jan 2009 15:57:32 +0000

Click HERE for a little video featuring Curtis Stone. He takes the stand against adding oil to pasta as it cooks. I remember seeing a Good Eats episode where Alton Brown preached the same sermon. The boys are right, too. Sauce will adhere to pasta better when there’s a little stickiness to it. Oil and butter take that away, leaving you with sauce that tries desperately to hitch a ride to your mouth, but keeps sliding off!

Watch how Curtis serves it in the video, too. I’ve never taken his approach with cheese, but I assure you I will next time. I love the idea of parsley as well.

In Olive Oil’s defense, I do have to say that it’s quite healthy (eating a Mediterranean type diet is great for your heart and waistline) and should be invited to dinner frequently. A nice change of pace from serving spaghetti sauce with pasta is to simply boil your pasta as directed, then splash a litte olive oil over it after you’ve drained the water. Use your tongs to incorporate the olive oil throughout, making sure each strand is covered.

Coarsely chop fresh herbs and sprinkle generously. I like a combination of parsley, basil (love, love, love basil), and chives. Purists would slap me silly for not including oregano, but it detracts from my favorite child, basil. If chicken’s involved with the meal in any way, I add Rosemary. She is AMAZING with chicken. Truth be told, she’s another favored child.

Just experiment with the herbage and I won’t be the least bit mad at you if you prefer oregano to basil.

Another way to work olive oil into the meal is in the bread basket – or at least near it. Every now and again, when serving an Italian meal, I’ll bake, grill, or broil my bread unbuttered. Then, I take a great looking plate or platter and pour Extra Virgin Olive Oil into it. Then I grab my beloved pepper mill and ground fresh pepper into the oil – covering front to back, side to side.

We dip our pieces of bread into the oil then shove them into our faces.

Oddly enough, I’ve experimented with adding ground herbs to the oil as well, but still prefer the basic, simple pepper approach. I’ve never tried an Italian blend Olive Oil before, but it might just be sensational. I’m pretty sure I’d still prefer the pepper and regular Olive Oil, though. Strange, I just noticed that I keep capitalizing Olive Oil. I have no idea, whatsoever, why I do that. I guess I watched too much Popeye growing up (confession: I still do.). Part of my brain must think it’s an alias for Olive Oyl.

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Avoiding the Dreaded Spaghetti Sauce Slide

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Giada de Laurentiis Products from Target: Must Haves!

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Post tags: basil, olive oil, pasta, spaghetti sauce

Today and Last Night on the Food Network!

Joi — Mon, 14 Jul 2008 15:02:35 +0000

Clever am I. Clever I am. Okay, well maybe just this once.

For the first time I can recall I actually “called” the final four on a realtiy show – right from the start. On the Food Network’s delectable show, The Next Food Network Star, I picked what I thought would be the final four on the first episode. As the season went along, I grew even more sure of my picks. The thing was, until last night, I couldn’t figure out who the top three would be after that.

Lovely Lisa and Adam been my favorites since day 1. They have a cool kind of chemistry. I could see them going head to head in some sort of a Food TV series. I wouldn’t miss an episode. Love them.

I like that Adam’s kind of in his own little world. As someone who, long ago, bought similar real estate, I know where he’s coming from. When the judges commented that he didn’t even look at the reporter during the Throwdown challenge, I thought it was all over but the crying. I told my cat, “He’s cooking!” But as she pointed out, to be a Food Network Star, you have to cook and socialize.

She’s always right.

I also sweated when Paula called out Lisa’s Mac and Cheese. If there’s something we southerners know, it’s Mac and Cheese – so if Paula didn’t like it, my girl Lisa must’ve made some crummy stuff. Sigh. Lisa rebounded nicely, though, and I’m sure the next time she meets Macaroni and Cheese in the kitchen, she’ll whip it into shape.

She’s just so fresh, unique, and fun to watch She also has a wealth of knowledge about food and cooking. I honestly could never get tired of watching her. The only thing is, right down to the Dora the Explorer haircut and mischievous eyebrows, she reminds me of a little girl I used to babysit years ago. Unlike Lisa, though, I quickly got tired of watching her! M-E-A-N. Adorable, beautiful little girl – looked like an angel. But… M-E-A-N. One time her grandmother (who I loved) brought her over and she had her in the cutest little yellow raincoat. She had on little orange duck boots and was carrying a little brown teddy bear. I thought, “She’s one of the cutest things I’ve ever seen. Awwww.” Then when the grandmother left, down went the bear, off came the raincoat and out came the mean. The awwww gave way to auggghhh. M-E-A-N.

I think Bobby Flay is perfect for this type of show. He’s better with the contestants and in front of the camera than most reality show hosts on network television. Also, how great is Susie Fogelson?! She should spend a lot more time in front of cameras than behind them or off to the side. She’s brilliant and has a fantastic personality and camera presence. The same can be said for Bob Tuschman. The three of them are what make this series so addictive.

Anyway, this has been an especially great season. It helps when you have a couple of favorites. Like Season 2 with Guy – My pick went all the way and look at him now. Mr. Big Shot on Food TV with two shows. He’s proven to be as big a spark as we all knew he would be. When you combine a great personality with a big ol’ dose of individuality and good old fashioned know how, you usually come up a winner.

Speaking of winners, there are other chefs I never tire of watching. A few of them are serving up great shows, themselves, today. Check your local listings for the times, of course… just don’t miss the episodes below.

Emeril Live (remember, he’s doing his thing, via reruns, in the afternoon now): On an episode titled Southern Comfort, Emeril will be making – Pan-Fried Catfish Fingers with Lemony Tartar Sauce and Hushpuppies, Sweet Potato Pie, Country Fried Steak with White Gravy, and Sylvia’s Red Velvet Cake. I’m dying a little, here.

Tyler’s Ultimate – On “Ultimate Meatloaf,” Tyler’s making Meatloaf with Tomato Relish, Velvety Mashed Potatoes, and Green Beans with Caramelized Onions and Almonds. How extra incredible does Meatloaf with Tomato Relish sound?

Good Eats – Alton has two shows that can’t be missed tonight. Overachiever, much? The first one is all about meatballs and features Swedish Meatballs. The second one is all about dips (Guacamole, Hot Spinach and Artichoke Dip, and an Onion Dip from Scratch). I only listed three of the dips he’ll make because the fourth one’s, brace yourself, Chicken Liver Mousse. I didn’t want to list it amongst the other three because, frankly, they didn’t do anything to deserve that.

Never. That’s when I’ll eat something with liver in the title. The fourth of Never. That’s when I’ll make something that would involve me looking at, smelling, or getting anywhere near liver.

We’ve got to end this on a good note, and since liver doesn’t know any good notes, I’d better tell you about one of the other “Can’t Miss” episodes today/tonight. I saved this one for last because of the whole “Joi’s obsessed with Buttermilk” thing. On today’s Barefoot Contessa (the episode’s titled “Lunch for the Boys”) , she’ll make Buttermilk Mashed Potatoes. As if that wouldn’t justify a stand alone episode, she’s also making a Brownie Tart, Brussels Sprouts Lardons, and Individual Meatloaves. Make no mistake about it, though the star of the show’s the Buttermilk Mashed Potatoes.

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Today and Last Night on the Food Network!

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Post tags: Bobby Flay, Emeril, Food Network, The Next Food Network Star, Tyler Florence

Food Network.com’s Amazing Memorial Day Recipes Section

Joi — Thu, 22 May 2008 17:26:54 +0000

Food Tv.com (a.k.a. Food Network.com) has a delicious section filled with the most amazing Memorial Day recipes you could hope for. But don’t take my foodaholic word for it, see for yourself. Be warned, though, if you’re on a tight grocery budget (Aren’t we all these days?), you’ll be extremely tempted to throw the budget out the door. I honestly want to make about 20 different recipes right now!

My printer’s trying to catch its breath and my own budget’s scratching its head, wondering if it ever really had a chance. To answer its question, “No. Not really.”

Some of the recipes you’ll want to seek out first:

Corn, Avocado, and Tomato Salad

Coconut Lime Pudding Cake

Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette

Zesty Grilled Tilapia

Crab Cake Burgers

Mini Chipotle Burgers with Fire-Roasted Garlic Ketchup (!!!!!)

Mini Chipotle Burgers with Fire-Roasted Garlic Ketchup. I just had to fixate on it a little longer.

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Food Network.com’s Amazing Memorial Day Recipes Section

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Post tags: chicken recipes, Grilling Recipes, Memorial Day Recipes, picnic recipes

Can’t Miss Recipes on Today’s Food Network

Joi — Wed, 26 Mar 2008 14:25:02 +0000

There are a few episodes and recipes that can only be called CAN’T MISS on today’s Food Network. I won’t be able to be pried away from the set during the following shows for the following reasons!

A.M

Boy Meets Grill (Bobby Flay) – Green Rice (Ingredients include: chicken broth or water, roasted poblano peppers, stems, 1 roasted jalapeno pepper, cilantro, Kosher salt, vegetable oil, 1 Spanish onion, 4 garlic cloves, peeled and 1-1/4 cups long-grain rice.)

P.M.

Tyler’s Ultimate – Roast Turkey, Avocado and Bacon Sandwich (Ingredients include: thyme, tarragon, unsalted butter, turkey breast, Sea salt and freshly ground black pepper, bread, fontina cheese, avocado, lemon juice, extra-virgin olive oil, maple bacon, lettuce, and butter.)

Good Eats – French Toast (Alton begins with a custard mixture of half-and-half, eggs, and honey – I’m already drooling!)

A Food Network show I’ve fallen hard for is Ultimate Recipe Showdown – great stuff. Tonight’s episode (after back to back Good Eats – always fun!) will focus on Cookie Recipes….also always fun! See the sidebar to the left for the cookies that’ll be made. I’ll be getting all kinds of familiar with the Pineapple Cheesecake Bar and Radical Rob’s Chocolate Chip Cookies recipes soon. I’ll let you know how great they are.

*************************

Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne

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Can’t Miss Recipes on Today’s Food Network

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Today on the Food Network

Joi — Thu, 06 Mar 2008 15:03:44 +0000

Today’s Food Network line-up makes my Kentuckian heart skip a couple thousand beats. Yeah, that good.

First of all, early this morning on Boy Meets Grill, Fried Chicken is the star of the show. Sign me up for any show where Fried Chicken’s center stage!

On Everyday Italian (the 4:30 pm episode), Giada will make pancakes with ricotta. I love pancakes almost as much as fried chicken, so I’m completely on board for that. Also, I love cooking with ricotta – whether it’s lasagna, manicotti, or stuffed pasta shells…it’s one of the most agreeable cheeses in the world. I can’t wait to see how she uses it with pancakes!

Immediately after this Everyday Italian, the Barefoot Contessa has an amazing sounding episode featuring Mac and Cheese, Peach Raspberry Shortcakes, and Radishes with Butter and Salt. Talk about beckoning to Spring.

As if that weren’t enough, Rachael Ray is even dedicating one of her 30 Minute Meals episodes to Bluegrass Burgers today. She’ll be making Kentucky Burgoo Burgers and Southern Succotash and Julip Sweet Tea. On the 30 Minute Meals right after the Kentucky one, she’ll feature Mac and Jack Salad and BBQ Chicken Burgers with Slaw – in her own words, “Yum-o!”

On Throwdown with Bobby Flay there’ll be more…. (wait for it, wait for it)…. Fried Chicken! The recipes will be Hattie’s Southern Fried Chicken, Fried Chicken with Ancho Honey, and Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.

The 11:00 Good Eats ALSO features Fried Chicken! In between Bobby and Alton are my much-beloved and anticipated Ace of Cakes episodes. This is one of the most entertaining and enjoyable shows on the Food Network, I just wish there was a new episode every night. These lovable and talented people are the most entertaining people on television.

Great day on the Food Network – don’t miss a minute!

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Today on the Food Network

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Mega Icing Post

Joi — Sun, 10 Feb 2008 18:27:02 +0000

You’ve officially bought your last plactic container of icing, right?! Right??? Maybe?

I’ll settle for maybe.

The recipes below could wipe out the entire “prepared frosting” industry. They’re just about as easy to pull off as opening a lid. But the taste, that’s where the real incentive lies. You simply can’t buy icing as good as the kind you can make.

I think it’s a law or something.

Decorator Icing
2 boxes (0r small bags) powdered sugar, sifted
1/2 cup water
1-1/3 cups shortening
1 tsp vanilla

Cream the shortening with sifted sugar. Add the water and vainlla and blend well. Add food color, if desired.

Whatever you don’t use actually freezes very nicely. Make a note, if the Icing recipe calls for “shortening,” it’s going to be just this side of Heaven. If you’re icing sugar cookies (which kicks them up to a whole new level of YUM), using an icing recipe that calls for shortening is the only way to go.

Caramel Icing
1 cup buttermilk (whoot whoot!)
1/2 tsp baking soda
1/2 cup brown sugar
2 cups sugar
1/2 cup butter or margarine
1 Tbs. vanilla

Combine all of the above and cook to a soft ball stage (238 degrees). Beat until creamy and dreamy after it’s cooled.

If the icing is too thick to spread on your cake, you can thin the icing with a little cream. That or toss the cake out the door and glob the thick caramel icing on top of vanilla ice cream, toss on some chopped pecans and have yourself a merry little moment.

Chocolate Icing
2 cups sugar
2 sticks butter
1 small can evaporated milk
7 Tbs cocoa

Combine all of the ingredients in a pan. Bring to a boil, then lower the heat and simmer for 10 minutes. Cool, then spread over a two layer cake (or cupckaes, or a large rectangular cake or bundt…)

Another Delicious Icing that Calls for Shortening
1/2 cup shortening
1 lb confectioner’s sugar, sifted
1/4 cup water
dash of salt
1 tsp vanilla extract

Place the shortening into a large mixing bowl and blend briefly. Sift in the powdered sugar. Mix. While mixing, gradually add the water and flavoring. Introduce them slowly – not all at once. I’m sure Alton Brown could explain the specifics more scientifically (and I wish he would, I’m curious) – but suffice to say, adding it all at once makes a saggy, baggy, nasty little icing that you wouldn’t want to serve to anyone.

No, not even her.

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Mega Icing Post

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Alton Brown Goes Completely Nuts

Joi — Mon, 29 Oct 2007 13:44:59 +0000

The title of this post would have been more effective if it had been Emeril Goes Completely Nuts, Paula Deen Goes Completely Nuts, Bobbly Flay….etc. But, when you read “Alton Brown Goes Completely Nuts,” you just think, Well, of course he does.

But since Alton’s the one having one of the best-sounding episodes imaginable to a nut love like me, he gets the title, the post, the praise, and the culinary cyber love.

The late night Good Eats episode, called Peanut Gallery, will feature the following recipes (if you’re as big a nut for nuts as I am, you might want to hold on to something): Boiled Peanuts, Boiled Peanut Soup, Roasted Peanuts, Homemade Peanut Butter, and Peanut Butter Pie. My ***peanut butter and jelly wheat roll-up and I will be there!

***One of my favorite recipes from The Biggest Loser Cookbook is the PB & J Spirals. You spread reduced-fat PB and Strawberry all-fruit spread (or any flavor) onto a skillet-warmed wheat tortilla. Then you roll them into tubes and slice into 8 equal pieces.

I’m going to experiment with PB, honey, and bananas as another alternative. I’ll call them Elivs’ Rock and Roll-Ups. Thank you, thank you very much.

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Alton Brown Goes Completely Nuts

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