chopped all-stars, season 2

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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.

Cooking Channel: Heat Seekers

Episode | From: Food Network Specials

When it comes to spicy food, people all over the world love to play with fire. Chefs Aaron Sanchez and Roger Mooking sing the joys of the pepper from two distinctly different places in the world: Latin America and Asia. Aaron and Roger will take us on a tour of the hottest foods in the hottest restaurants in the U.S and Canada. It's Chili vs. Kimchee .... may the best spice win.

Pizza and Flatbreads

Episode | From: Food Network Specials

Kelsey dives into the essential techniques, ingredients and variations for pizza, calzones and flatbreads. Kelsey starts with the perfect base to any of these dishes with the Really Simple Pizza Dough. She'll combine two of her favorite dishes into one with a Chopped Chicken Caesar Salad. Next, she tosses the simple dough on a cast iron skillet to make a decadent Beet, Bacon and Herbed Goat Cheese Flatbread. With the same dough she'll show you a cool technique for making a Calzone stuffed with three gooey cheeses: Ricotta, Parmesan and Mozzarella. Finally, a pizzeria favorite -- Garlic Knots. She'll show you how to tie your own knots and coat them in butter, garlic and parmesan.

Appetizers for Dinner

Episode | From: Easy Entertaining with Michael Chiarello

Invite your friends over for appetizers that are really dinner! Instead of 2 larger dishes, we’ve got 4 small dishes with all the intense flavors you love, plus an easy dessert to just pop in your mouth. We're breaking all the rules today with this easy sit down meal. Gameplan 2 Days Before Party Scoop out individual balls of ice cream for Creamy Orange Bon Bons. Melt chocolate to coat Creamy Orange Bon Bons. Chop vegetables, combine with tomatoes and lemon juice for Gazpacho. Coat re-frozen ice cream scoops in powdered orange, coat in melted chocolate, and re-freeze for Creamy Orange Bon-Bons. 1 Day Before Party Coat and braise artichokes and place in oven for Roasted Artichoke Pesto on Crostini. Saute shrimp, halibut and clams on the stovetop to combine in the Gazpacho. Leave mixture on oven on stovetop to reduced. Coat and refrigerate goat cheese rounds to top tomatoes for Grilled Goat cheese on Tomato Rounds. Puree and refrigerate Roasted Artichoke Pesto. 1 Hour Before Party Combine blue cheese and cream with other ingredients, and begin to reduce for Blue Cheese Fondue. Skewer and marinate skirt steak for Pesto Marinated Skirt Steak Skewers with Blue Cheese Fondue. Remove Fondue from heat. Reheat right before guests arrive. Grill Pesto Marinated Skirt Steak Skewers. Saute Goat Cheese Rounds for Tomato Steak, place on tomato slice, top with herb salad. Mix seafood and popcorn with gazpacho and serve. Eat and Enjoy!

Summer Surplus Celebration

Episode | From: Easy Entertaining with Michael Chiarello

Got too many tomatoes? We've got just as many ways to fix them. Its use 'em or lose 'em time as Michael hosts this fun cook along party. Guests bring their extra crops and cook up enough for everyone to stock their freezers. At the end of the day - the annual tomato fight! Gameplan Morning of Party: Blanche, peel, strain seeds and excess juices from tomatoes, puree and refrigerate setting aside the strained juice. 2 Hour Before Party: Prepare tiella, and put in oven to bake Assemble basil ice cream, replace in freezer until ready to serve. 1 Hour Before Party: Used strained tomato water to assemble and serve Mozzarella Martini with Fresh Tomato consommé. Season steak Grill and mix together the Salsa Cruda Grill steak and bread. Assemble steak on top of bread and top with Salsa Cruda before serving. Wine Recommendation Garguilo Vineyard Pinot Grigio; Stonefly Vineyards Cabernet Franc

San Francisco

Episode | From: Chefs vs. City

Chefs Aaron Sanchez and Chris Cosentino explore Chris' hometown of San Franciso and take on two local chefs: Anna Wankel and Melissa Perello. In five Bay Area food challenges, the teams endure a bread fight at the famous Boudin Bakery, eat one of the city's spiciest dishes and build a massive meat puzzle at the California Culinary Academy. All bets are off as the teams discover San Francisco dining in a new and unexpected way.

Triple D Nation: Covered and Smothered

Episode | From: Diners, Drive-Ins and Dives: Triple D Nation

First up on this road trip, Guy Fieri pops into a Jewish deli in Palm Springs, Calif., to reminisce about pastrami and brisket. Plus, they're dishin' up cabbage rolls and sweet and sour soup. Then, it's double trouble with Kid Rock in Clarkston, Mich., and a look back at not one but two of Kid's favorite hometown places, where they're still servin' killer mac and cheese, classic pot pie and all kinds of smoked meats.

Palm Springs

Episode | From: Chefs vs. City

Food Network chefs Aaron Sanchez and Chris Cosentino return to the desert to battle two of the most seasoned chefs they have ever come up against, Tony DiLembo & Thomas Hogan from Palm Springs' hottest hot spot, Tropicale. Kitchen skills are pushed to the max in techniques both old-school and new, as they flambé classic Baked Alaska and craft a one-of-a-kind dish known as "Squid Three Ways" using molecular gastronomy. Plus, all four experienced chefs have their patience tested while packaging product for two nineteen-year-old owners at the town's most successful confection company. The heat is on, when the Food Network's Chefs Vs. City wages war in Palm Springs.

Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones), Ecuador

Recipe | Courtesy of Emeril Lagasse

Total Time:: 40 minutes

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The Grand Opening

Episode | From: Family Style

Brother and sister Joey and Melissa Maggiore have worked in the restaurant business all their lives. But this time, instead of working at one of their Dad's Italian restaurants, they want to strike out on their own. But working together proves extremely difficult for these two hard-headed siblings. As the grand opening of their upscale restaurant in Carlsbad, California approaches, they realize neither the kitchen nor the wait staff is ready. To complicate matters, their competing pranks begin to get out of hand. A thirty foot tall gorilla. A fake photo shoot. Who will get the last laugh? And will they be able to pull it all together for the big opening night?