chopped all-stars, season 2

Showing 291 - 298 of 298 results for chopped all-stars, season 2

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New York

Episode | From: Chefs vs. City

In the season premiere of Chefs vs. City, chefs Aaron Sanchez and Chris Cosentino jump right into their first challenge and hit the streets of New York City to battle fellow Food Network stars Claire Robinson of 5 Ingredient Fix and Food 2’s Kelsey Nixon of Kelsey & Spike Cook. During five intense challenges, the teams take on a taste-test at Dylan’s Candy Bar before heading to Russ & Daughters, a culinary landmark in New York City. To wrap up the extreme challenges, the teams heads to The Brick Lane Curry House to devour the hottest dish in the world.

Rachael Ray's Holiday Entertaining in 60

Episode | From: Food Network Specials

'Tis the season to be jolly, but 'tis also the season to be BUSY. Let Rachael Ray show you how to whip up a full-blown holiday spread in under 60 minutes! She's making Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce, some Asparagus with Gremolata, a Mega Antipasto Platter, a Three Color Salad with Fennel, and some Egg Nog Panatone Bread Pudding. And to spread even more holiday cheer, she's got two easy gift ideas: some Marinated Bocconcini and Holiday Spiced Nuts, all wrapped up to send your guests merrily on their way.

Team Dinner

Episode | From: Easy Entertaining with Michael Chiarello

The team is getting together to celebrate the season and we’ve got a meal that’s a big winner. It’s got it all – easy to make, delicious to eat, and an inexpensive way to feed a big crowd! Gameplan Day Before Party: Prepare Snow Cone Lemon Syrup with zested and juiced lemons, refrigerate. Prepare Snow Cone Tutti-fruitti Syrup with chopped mixed fruits, refrigerate. Mince and simmer prosciutto bits for Shaved Salad garnish, refrigerate. Shave and grate vegetables for Shaved Salad, then pack into individual containers and refrigerate. Whisk vinaigrette for Shaved Salad and refrigerate. 1 Hour Before Party: Mix and simmer Sloppy Giuseppe filling. Pack up salad, Sloppy Giuseppe filling and buns in temperature-appropriate containers. Pack up beer, ice, and a baby pool to act as a cooler. At Party: Pour Black and Tans for guests. Set out Shaved Salad and Sloppy Giuseppe components. Allow guests to assemble their own Sloppy Giuseppe, dress and toss their own Shaved Salad. Eat and Enjoy: Pulverize ice for Snow Cones. Scoop ice into cups and then drizzle with syrup to assemble Snow Cones. Eat and Enjoy Dessert!

Hollywood

Episode | From: Chefs vs. City

Hollywood is all about fame and celebrity and in this episode Team Chefs Vs City, Chris Cosentino and Aaron Sanchez, face off against two of Tinsel Town's brightest culinary stars, Daisy Roman and David Rosenberger. From pampered pooches in Beverly Hills, to squirming seafood in Koreatown, to pitching popcorn on the street, the teams battle it out in five, fast paced food challenges as they crisscross Hollywood trying to stay one-step ahead of the competition.

Casino Night Cocktail Party

Episode | From: Easy Entertaining with Michael Chiarello

Black jack, roulette, and a whole lotta winning foods to help you keep your head in the game. All bets are on this elegant meal, served buffet style so you can move around from table to table while you eat. A classy meal made for a gamer. Gameplan 2 Days Before Party: Mix Focaccia dough and allow to rise for Country Focaccia with Blue Cheese and Honey. Salt eggplant and set aside to soak for Roasted Eggplant Tomato Stack. Continue to knead Focaccia dough and mix in the rest of the flour for the Country Focaccia with Blue Cheese and Honey. Stuff and coat olives for Fried Olives, refrigerate to set coating. Spread out Focaccia dough into a cookie sheet and allow to rise final time for Country with Blue Cheese and Honey. Fry coated olives for Fried Olives. Cover Focaccia with rosemary and olive oil and place it in oven to bake for Country Focaccia with Blue Cheese and Honey. 2 Hours Before Party: Season swordfish and brown over stove top for Swordfish Prime Rib, place in oven to roast. Toss eggplant and tomato with seasonings for Roasted Eggplant Tomato stacks, place them in oven to brown. Stack Roasted Eggplant and Tomato Stacks to ready for serving. At Party: Top baked Focaccia with blue cheese and honey for Country Focaccia with Blue Cheese and Honey. Mix Dirty Martinis and serve in pre-chilled glasses. Eat and Enjoy!

Family Celebrations with Sir Paul McCartney

Episode | From: Mary McCartney Serves It Up

Mary McCartney is making the perfect meal for family celebrations with the perfect guest -- her dad, the legendary musician and songwriter Sir Paul McCartney. It's a classic British Roast Dinner with a shortcut, store-bought roast and all of the McCartney family's favorite homemade sides: a vegan version of the Yorkshire Puddings that Mary's dad loves, a take on the Celebration Stuffing that Mary's mum taught her to make, a spin on Brussels sprouts in a stir-fried slaw, beautiful Rosemary Roasted Potatoes and Parsnips and lashings of must-have Red Wine Gravy. Sir Paul gives the holiday feast a taste test and shares the secret recipe to his signature cocktail, a Maccarita. There are entertaining tips and great times in this totally unique party for two with one of the greatest stars in the world and his incredible daughter.

The Perfect Hamburger

Episode | From: How to Boil Water

Jack asks Frederic to teach her the do’s and don’ts to making the perfect hamburger and oven fries. 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 cast iron skillet or grill Wax paper 2 baking sheets Measuring spoons Flat wide spatula Cutting board Chef’s knife Tongs Pepper mill Tips: Forming patties: Don't overwork the meat. Mix and pat; don't squeeze. Overworking ground beef turns it into flavorless mush, as the heat from your hands and the friction of mixing breaks down the little bits of fat that provide the juice and flavor. Season meat before forming patties to more evenly distribute it throughout the burgers. Choosing ground meat: Ground chuck is perfect for a flavorful burger. For a juicy burger, you want meat with at least 20 percent fat. Potatoes: Use a high-starch baking potato such as Idaho or Russet for making oven-fried potatoes. Make sure potatoes are thoroughly dry before baking; excess moisture keeps the skins from crisping up. Bake potato wedges in a single layer, evenly spaced and not touching each other. Recipe Rescues: If your burgers are not seasoned enough - Test a small amount in the pan for seasoning before cooking entire batch.If your burgers are dried out - only Don’t press down on the burgers while cooking; that causes all the juices to leak out. Also, don't overmix the meat when forming patties.If your potatoes are soggy - Return them to the oven and raise the oven temperature.If the potatoes stick to the bottom of the pan - Run a flat metal spatula underneath them to loosen. Next time, toss with a little more oil.

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.

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Showing 291 - 298 of 298 results for chopped all-stars, season 2