barbecue recipes | Food Network

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Tooling Up Your Kitchen

Episode | From: How to Boil Water

Jack asks Frederic to help her outfit her kitchen with necessary tools for the beginner cook. Recipes include: Crispy Potatoes with Bacon, Garlic and Parsley; Pan-Grilled Chicken with Gremolata. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Medium saucepan with lid Chef’s knife Pairing knife Serrated knife Cutting board Potato scrubber Pepper mill Measuring spoons Whisk 1 large regular or non-stick skillet Slotted spoon Wooden spoon Metal spatula Tongs Grill pan Pastry brush Colander Dry measuring cups Liquid measuring cup Rasp Tips: When buying pots and pans, consider these factors: Conductivity: A good pot or pan should transmit heat efficiently. Weight: Heavier, thicker gauge pans distribute heat more evenly and hold it longer, preventing scorching and promoting even browning. Non-reactive: Some materials, such as aluminum, react to acidic ingredients, imparting a metallic taste and an unappetizing gray color. A good starter set of pots and pans might include: 10-inch skillet 12-inch skillet 2-quart saucepan 4-quart saucepan Stockpot When selecting knives, keep in mind the following: A good knife will be sturdy and well-balanced. Look for knives made of high-carbon stainless steel. The "tang" (the handle end of the blade) should extend all the way to the end of the handle. Most importantly, the knife should feel comfortable in your hand. Recipe Rescues: If potatoes stick to the bottom of the pan - Use tongs to turn them occasionally while cooking, and use a wide metal spatula to scrape them up (use a wide hard plastic spatula if you have a non-stick skillet so as not to damage the finish). Next time, try cooking potatoes in a non-stick skillet, or use a little more fat.If your chicken is undercooked - Cook the first side until the edges become white and opaque; then flip the breasts and cook on the other side until firm to the touch. If you slice the chicken and it is still pink in the middle, return the slices to the pan and continue cooking until completely cooked through.

Yes Can Do

Episode | From: Healthy Appetite with Ellie Krieger

Can't cook? No time? We all have reasons for not eating healthy but Ellie says yes you can. With recipes for Egg, Ham & Spinach Pizza, Pulled BBQ chicken sandwich, classic slaw, and crispy rice treats.

BBQ Corned Beef/Braciolatini

Episode | From: Calling All Cooks

Visit Thousand Oaks, CA, for a fourth generation firefighter's take on BBQ Corn Beef and Cabbage. Also, a woman in Chelmsford, MA, gives a Sicilian recipe for Braciolatini that's been passed from her great-grandparents.

Winter Holiday

Episode | From: How to Boil Water

Frederic shows Jack an alternative to her usual holiday turkey with a recipe for roast beef tenderloin with mushroom ragout. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large oven-proof skillet Large, heavy skillet Tongs Kitchen twine Boning knife or chef’s knife Chef’s knife or paring knife Measuring spoons Instant-read thermometer Cutting board Wooden spoon Pepper mill Liquid measuring cup Aluminum foil Wire rack Carving knife Tips: Silver skin: You need a sharp knife to remove silver skin. Silver skin is a membrane; if left on, it can cause the meat to curl during cooking. Silver skin is unpleasant to bite into in a cooked piece of meat; it is extremely tough, and cannot really be chewed. Searing, tenting, and resting meat: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices. Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cleaning mushrooms: Wipe the surfaces of mushrooms clean with a kitchen towel or paper towels. Do not clean mushrooms ahead of time, or they may turn a more brownish color. Do not soak mushrooms in water. Deglazing: Deglazing is the process of adding a small amount of liquid to a hot pan that has just been used to saute, and then scraping the bottom of the pan with a wooden spoon to loosen the flavorful browned bits, or fond. Various wines or alcohol, or stock or broth are the most common deglazing liquids. Deglazing is often used to make an accompanying sauce. Recipe Rescues: Meat sticks to the pan while searing – Don’t try to tear the meat away from the pan. Add a little more oil to the pan. Make sure oil is hot and shimmering before adding meat. Mushrooms are getting soggy, not browned – Let them cook undisturbed until browned, at least 5 minutes. Stirring them or moving them around prevents them from browning. The flame got too large when alcohol is added to the pan – Always remove the pan from the heat when adding alcohol. When the flame goes down, it is fine to return the pan to the heat.

Thrilling Grilling

Episode | From: The Surreal Gourmet

You'll never look at your typical backyard barbecue the same again. Recipes: Grilled Asparagus Spears, Beer can chicken, Grilled Corn in the Husk with Red Bell Pepper Butter, Grilled Bananas with Honey Glaze, and Watermelon Margaritas.

Global Cocktail Party

Episode | From: Cooking Live

Globalization - we�ll drink to that! Recipes: Edamame; Mediterranean Marinated Olives; Rosemary Walnuts; Gazpacho in a Shot Glass; Panko Scallops w/ Green Chile Chutney; New Zealand Baby Lamb Chops; Korean Beef Barbecue; Platform Fruits de Mer

Moist Muffins

Episode | From: How to Boil Water

Jack gets some baking basics when Frederic shows her how to make moist, delectable Blueberry Lemon and Banana Muffins. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: 12-cup muffin tin Colander Small saucepan Dry measuring cups Large and medium mixing bowls Measuring spoons Rasp Wooden spoon Rubber spatula Whisk Liquid measuring cup Chef’s knife Cutting board Wire rack for cooling Tips: Measuring flour: Scoop or spoon the flour into a dry measuring cup, and then level it with a knife. Do not use the measuring cup as the scoop, or you will pack too much flour. Mixing batter: You don’t want to over-mix the batter, or your muffins will be too dense and dry. Add the wet ingredients to the dry. Stir ingredients together until just combined. Baking soda vs. baking powder: Baking soda is a chemical leavener that is activated by an acidic ingredient, such as yogurt, buttermilk, brown sugar, chocolate, honey, etc. When baking soda is combined with acid, a chemical reaction occurs that produces air bubbles. In the heat of the oven, the air bubbles expand, causing baked goods to rise, and lending a light texture. Baking powder is baking soda combined with a chemical acidifier, thus rendering other acidic ingredients unnecessary. Most baking powders are double-acting, meaning that they work in 2 stages: when they are first added to a liquid, and then again when they are heated. Recipe Rescues: If the bottoms of your muffins are burnt – Slice off a thin layer at the bottom. Cool muffins in their tin on a wire rack for only a couple minutes, and then remove from tin and let finish cooling on the rack. If your muffins did not rise – Make sure you used the correct leavener (baking soda or baking powder). If your leavener is old, it may be past its prime. Over-mixing the batter also prevents rising. If your muffins have a lot of holes – This mixing method produces a coarse-textured muffin with large, irregular air holes.

Small Dinner Party

Episode | From: How to Boil Water

Jack wants to have an intimate dinner party and asks Frederic for some recipes that won't keep her chained to the stove. Jack learns the recipes for Chili Rubbed Pork Tenderloin with Creamed Corn. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Broiler pan Aluminum foil Tongs Chef’s knife Cutting board Dry measuring cups Medium skillet with lid Liquid measuring cup Measuring spoons Instant-read thermometer Wooden spoon Carving knife Pepper mill Medium bowl Tips: Broiling: Broiling is a dry-heat cooking method where the food is placed directly under and very close to the radiant heat source above it. The food cooks more quickly since it is so close to the heat source. You can adjust the racks in your oven to position them 3 – 4 inches from the broiler. Watch foods carefully while broiling; the food is so close to the heat that it can easily start to burn. Dry rubs: A dry rub can be made from a combination of any of your favorite spices and dried herbs. Dry rubs act like marinades in that they flavor the food, but they don’t require any time to marinate since the rub sticks to the food. Therefore, they are a quick solution to enhancing the flavor of different meats. Selecting corn: Choose corn with bright green, snugly fitting husks, and golden silk. Stems should be green and moist, not woody. Kernels should look plump and milky, come all the way to the ear’s tip, and the rows should be tightly spaced. Avoid ears with blackened, opened and tattered husks, and those with black silks. Try to purchase corn that has just been picked. Corn is best cooked and served on the day it is bought, but if you must store it, keep it in the refrigerator with the husks on. The peak season for fresh corn is May through September. Recipe Rescues: The exterior of the pork is burned – Slice off the burnt areas, and then carve as usual. The pork is too dried out – Add a little broth or other cooking liquid to the pan with the pork, cover it with a lid or foil, and then let it steam to re-moisten the interior. Corn is unripe – You can still cook with it, but add a little sugar during cooking to make up for the lack of natural sugar. Creamed corn is not thick enough – Make a slurry out of cornstarch and cold water, and then add 1 – 2 tablespoons of it to the corn mixture. Stir to evenly incorporate the slurry, and continue cooking for several minutes to get rid of the starchy taste. Creamed corn is too salty – Add more cream, and more corn if you have it.

Emeril's Big Party

Episode | From: Emeril Live

No one knows how to party quite like Emeril. Tonight he's making dishes big enough to feed even the hungriest crowd. Recipes include: Three Tier Punch, Paella, Taco Bar and an Italian Timbale.

Healthy Food for Healthy Kids

Episode | From: Cooking Live

Learn how to make mealtimes fun and nutritious for kids with Bridget Swinney, nutritionist and author. Recipes: Sweet Lassi; Savory Corn Griddle Cakes with Red Pepper Sauce; Cowboy Beans; Martian Soup; Honey Bran Bars