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Showing 1,551 - 1560 of 1,781 results for chinese
Thai Specialties
Episode
| From:
Ready Jet Cook
Chef Jet Tila breaks down two distinct Thai recipes, all the way from shopping for ingredients to plating like a pro. First, Jet cooks up Thai Cashew Chicken, a stir-fry dish that evolved out of Thai, Chinese, and American cuisines, making it a perfect homage to the culinary traditions Jet grew up with. Next, Jet makes a citrusy, savory Tom Yum Soup and walks through the Thai trinity of ingredients and the five flavors that make up the backbone of Thai cuisine.
Squid and Pickled Mustard Greens
Recipe
| Courtesy of Mary Sue Milliken|Susan Feniger
- Total Time:
- 3 days 5 minutes
Five-Spiced Creamed Spinach
Recipe
| Courtesy of Ming Tsai
Tea Eggs and Sympathy
Episode
| From:
Chopped
Four chefs enter the Chopped Kitchen and lay it all on the line to get it done! The appetizer round has the chefs wondering what exactly a Chinese tea egg is and what exactly they got themselves into by agreeing to compete. Pizza in a strange format and an uncommonly eaten piece of pork appear in the entree basket. A big, stinky fruit is the talk of the dessert round, and the big question is whether the finalists know how to make it delicious.
Dragons and Belt Buckles, Oh My!
Episode
| From:
Dallas Cakes
A groom's cake with a Game of Thrones theme isn't complete without a sculpted ice dragon and an intricately carved Iron Throne. The ultimate block party celebrates Chinese New Year with a cake so over the top it literally smokes. Then, to commemorate the 100th anniversary of the Fort Worth Stockyards Championship Rodeo, 24 layers of cowboy coffee cake are turned into the world's largest belt buckle, and the real question is whether it will hold up to being delivered right to the arena floor.
Celtuce Setbacks
Episode
| From:
Chopped
Off to the pantry! The chefs are eager to put their own mark on things by grabbing extra items for their appetizers, but their pantry picks may not be the smartest choices. In the entrée round, none of the chefs have worked with celtuce, a leafy Chinese vegetable, and figuring out what to do with it sucks up time and challenges the competitors' skills. Then in the final round, it's crunch time for the two remaining chefs, who find potato chips in the dessert basket.
Nopales, No Problem
Episode
| From:
Chopped
Cooking with Cacti! The chefs must stay sharp as they carefully navigate a first basket that includes prickly nopales; and in talking about the texture of the food, the judges must consider the slime factor. Then in the entrée round, a colorful Chinese ingredient and a less popular pork product make for an intense challenge. Finally, in the last round when things suddenly go all wrong for one of the competitors, the judges watch breathlessly to see if the chocolate dessert can be salvaged.
Tangerine Beef
Episode
| From:
Guy's Big Bite
Guy is here to wok your world with a Spicy Tangerine Beef and Barbecue Pork Fried Rice that will have you erasing your local Chinese restaurant's delivery hotline from your cellphone. Stir-fried Ginger and Flank Steak get the royal treatment with hoisin, chili sauce, and fresh squeezed tangerine juice for a sweet and firey dish that shares co-billing with a Barbecue Pork Fried Rice that will redefine your take on this classic favorite. Recipes: Spicy Tangerine Beef, Barbecue Pork Fried Rice and Tokyo Tea.
