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Showing 591 - 600 of 695 results for 50 foods to grill in foil
Over-the-Top Comfort
Episode
| From:
The Grill Dads
The Grill Dads find out that outrageous food is more fun when it's a mash-up. First, they visit The Doughnut Lounge in Kansas City, Mo., where they whip up homemade doughnuts and pair them with crispy burnt ends from in-house smoked brisket to create a sweet and savory dessert that's too unique to miss. Then the Dads visit Albuquerque, N.M., to fry up a pastry called a Sopapilla that's stuffed with spicy beef and pork ribs. Finally, the Dads travel to Denver, Colo., to make a gorgeous pizza topped with the flavors of chicken parmesan.
More Cheese, Please
Episode
| From:
Comfort Food Tour
Mark Anderson and Ryan Fey stop by Ajumama -- a funky food truck in Columbus, Ohio -- to grill up a top-secret cheesesteak with a Korean twist. A sweet and flaky dumpling that is out-of-this-world incredible is also on tap. At Betty's Pie Whole in Encinitas, Calif., the guys go belly-up for Mama Joe's Meatball Pie -- a savory dish with a pizza dough crust that puts all other pie crusts to shame. Still hungry, they pay a visit to Chicken and Farm Shop in Chicago where they go nuts for an eye-opening fried chicken sandwich locals claim is the best chicken sandwich bar-none.
Burger Bomb
Episode
| From:
Help My Yelp
The Delkwood Grill in Marietta, Ga. is a family-run joint with an aging clientele. Owners Dawn and Paul desperately need younger customers to keep their doors open, but they haven't changed a thing in decades in an attempt to honor their father's legacy. On top of that, there's a major sports stadium opening nearby that will bring new crowds. Enter host Monti Carlo and her team of elite Yelp reviewers, who use hidden cameras to uncover flavorless food and overcooked burgers. Monti sends the kitchen to burger school, but will the Delkwood follow her advice in order to entice both the stadium crowd and the younger generation?
Light and Fresh
Episode
| From:
Boy Meets Grill
When it comes to eating light and fresh, Bobby knows how to make a simple meal blossom with flavor, color and texture. After picking up a few succulent heirloom tomatoes from the Upper East Side’s Eli’s, Bobby heads back to his grill to make a Mint Marinated Grilled Shrimp Tabbouleh, and a Fresh Mozzarella and Stacked Heirloom Tomato salad. Grilled red snapper gets topped with a tart and savory Grapefruit-Thyme Mojo, and Strawberries with Ricotta Cream and Pistachios wrap up this healthy feast. So grab a fork and save room for seconds, because with food this good for you, you’ll know you be coming back for more!
Mezzogiorno, Mangia Bene!
Episode
| From:
Barbecue Addiction: Bobby's Basics
A recent trip to Sicily inspired Bobby Flay to really think about the foods of Southern Italy in a new way, to take those amazing flavors and traditions and turn up the heat -- literally. Spice is front and center with his Brined and Butterflied Chicken Alla Diavola, paired with a cool Lemony Fennel Slaw. Then Bobby puts gorgeous grill marks on a Southern Italian staple with his Grilled Eggplant Caponata Bruschetta with Ricotta Salata. The sea is always nearby, and Bobby uses it to his advantage by making a Grilled Tuna with Caramelized Onions, Cinnamon and Mint. A refreshing Prosecco cocktail called the Sgroppino completes this delicious tour of the warmer part of the peninsula.
Spicy, Effortless Entertaining
Episode
| From:
Sara's Secrets
Throw a huge party and be stress-free with these easy recipes. Baker's Sign Pretzels; Chile-Rubbed Sirloin and Green Chile Nachos; Ranch Dip w/Vegetables.
Click here for Sara's tips and more.
Gameplan
3 Days Ahead:
Make the sirloin rub
2 Days Ahead:
Prepare the Crema
Prep the cheese and nacho veg.
Whisk together the ranch
1 Day Ahead:
Make and bake the pretzels
Cut the veg for the dip
On the Day:
Grill and slice the sirloin
Bake the Nachos
Warm the pretzels
Snack Attack!
Ambush: A Taxing Situation
Episode
| From:
Restaurant: Impossible
Chef Robert Irvine receives a heartbreaking plea from Megan, who owns the BFE Bar and Grill in Waynesboro, Ga. with her husband, Mike. The restaurant is deep in debt and their family is suffering, but when Robert shows up, he also finds out that the state suspended their liquor license for not paying their taxes. Robert quickly learns he will have to pick and choose what to fix: their reputation is in the dumps, they're understaffed, and food service is painfully slow. It's a fight to the finish as he desperately tries to fix as much as he can and the owners try to pay back their taxes before the grand reopening.
Up Your Grill Game
Episode
| From:
The Kitchen
The Kitchen kicks off grilling season with Sunny Anderson's Double-Decker Blackened Grilled Chicken and Accordion Sweet Potatoes. Learn all the components for a Perfect Pasta Salad and new ideas for setting up an outdoor entertaining space. Marcella Valladolid raises the bar for dessert with her Toasted Coconut Mango Bars, then it's a burger showdown between Katie Lee and Jeff Mauro. Plus, author Lee Schrager stops by with a grilled breakfast pizza and Geoffrey Zakarian whips up a Smokin' Lemon Cocktail.
Mentioned in this episode:
Pass the Pasta Salad
Grilled Sirloin with Porcini Paste
Recipe
| Courtesy of Judith Fertig|Karen Adler
- Total Time:
- 53 minutes
Grilled Asparagus with Feta
Recipe
| Courtesy of Drew "Blindog" Grega
- Total Time:
- 2 hours 12 minutes
