FoodNetwork Site Search Results
Refine by:
-
Chef
- Bobby Flay (26)
- Food Network Kitchen (11)
- Drew "Blindog" Grega (7)
- Tyler Florence (6)
- Guy Fieri (3)
- Judith Fertig (2)
- Karen Adler (2)
- Ted Allen (2)
- Team University of Missouri (1)
- Aaron McCargo, Jr. (1)
-
Show
- The Kitchen (15)
- Food Network Specials (11)
- Diners, Drive-Ins and Dives (9)
- Boy Meets Grill (7)
- Easy Entertaining with Michael Chiarello (6)
- Food Network Challenge (5)
- Restaurant: Impossible (5)
- Barbecue Addiction: Bobby's Basics (4)
- The Best Thing I Ever Ate (4)
- The Grill Dads (4)
- Ingredient
- Course
- Dish
- Recipes Only
Showing 691 - 695 of 695 results for 50 foods to grill in foil
Mexican Fiesta
Episode
| From:
Easy Entertaining with Michael Chiarello
We honor our friends South of the Border with hearty, easy, spicy food that’s twice as nice: it’s easy to make ahead and makes great leftovers tomorrow! Ole!
Gameplan
Day Before Party:
Mix, assemble, and refrigerate Felicitas’ Salsa.
Combine sliced meat with spices and olive oil and place in refrigerator overnight to marinade for Carne Asada Tacos.
Brown chilis and meat for Felicitas’ Posole.
Combine water, posole, chilies and spices for Felicitas’ Posole, and simmer.
Add browned meat to the posole, simmer 2 hours then refrigerate.
Mix, assemble and puree Mango Margarita mix.
1/2 Hour Before Party:
Grate lemon zest and mix mint salt for Mango Margaritas.
Prepare all garnishes and salsa in bowls for serving at party.
Prepare tortillas.
Grill meat for Carne Asada Tacos.
Mix Margaritas and chill in pitcher.
At Party
Garnish glasses with mint salt and zest, pour Margaritas.
Eat and Enjoy!
Veteran Owned & Operated
Episode
| From:
Emeril's Florida
Emeril salutes "Veteran Owned & Operated" restaurants and craft breweries in Florida. His first stop takes him to the Space Coast on the east side of the state to a city named Malabar. There, Emeril meets Stuart Borton, a United States Army veteran, who along with his wife owns the "Yellow Dog Cafe". Next Emeril meets Ron Gamble, a Navy fighter pilot who along with other military friends opened one of the hottest craft breweries in the Jacksonville area. Next, Emeril meets Tom Rice, who is also a United States Army veteran. and owns "Magnolia Grill" a successful restaurant in Fort Walton Beach but that's only part of the story. Tom spends a great deal of time, effort and resources through his restaurant to help support military veterans and their families Emeril met with him to find out about the restaurant and sample some of the food he serves there but more importantly to find out just how much he really does for active and retired military and their families and why. Emeril ends the "Veteran Owned & Operated" episode with a tribute to his dad, who also served in the military, by preparing one of the dishes his father made when Emeril was a youngster. He calls it "Mr. John's Meatloaf".
Little Bitty Bites
Episode
| From:
Easy Entertaining with Michael Chiarello
Tiny versions of your favorite foods make fun cocktail party fare. Mini hamburgers on a bun, tiny soups in espresso cups. Everything pops in your mouth! With recipes with Tiny hamburgers; Tiny pizzas; Asparagus Soup with Parmigiano Zabaglione
Gameplan
1 Day Before Party:
Sweat onions for Asparagus Soup.
Caramelize onions for Onion Relish.
Finish Onion Relish with mustard, ketchup salt and pepper. Cool and store in refrigerator overnight.
Add potatoes, bay, stock to onions for Asparagus Soup.
Puree and mash fruits for Tiny Banana Split Fruit Sauces. Finish Fruit Sauces and store in refrigerator overnight.
Prep asparagus. Cook, finish and puree Asparagus Soup. Chill and store overnight in refrigerator.
Blend and cook egg mixture for Parmesan Zabaglione. Finish with Parmesan. Cool and store overnight in refrigerator.
Blend and form burgers. Refrigerate overnight.
Scoop ice cream with mini scoop for Tiny Sundaes. Freeze overnight.
1 Hour Before Party:
Cut out pizza rounds for Tiny Pizzas.
Heat jarred tomato sauce and assemble Tiny Pizzas. Top with cheese and bake.
Reheat Asparagus Soup.
Finish Parmesan Zabaglione with heavy cream.
Pour Asparagus Soup into mini cups and top with Zabaglione and serve.
Platter Tiny Pizzas. Finish with basil and Parmesan and serve.
At the Party:
Grill Tiny Hamburgers. Assemble burgers with Onion Relish, pickles and serve.
Slice bananas and assemble Tiny Sundaes with Fruit Sauce, Ice Cream, Chocolate Sauce, Nuts, Cherries and Whipped Cream.
Eat and Enjoy!
