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Showing 4,811 - 4820 of 4,846 results for red white and blue
McDavid & Flay
Episode
| From:
Chef Du Jour
Today, Blue Corn Tortilla Crusted Red Snapper with Roasted Poblano Sauce; American Grouper with Plum and Lemon Juice and Dill Sauce; Roasted Onion and Sweet Onion Tostada
Food & Wine Pairing-Napa Valley
Episode
| From:
Emeril Live
Seared Beef Fillets with Blue Glacage, Seared Salmon with Wild Mushroom and White Bean Ragout & Merlot Reduction Sauce, BBQ Rock Shrimp over creamy grits. Musicians: Doc Gibbs & Cliff Bar Guest: Michael Green
Chili Challenge Cook-Off
Episode
| From:
Easy Entertaining with Michael Chiarello
Chef Jan Birnbaum and Michael go head to head to create their versions of this spicy classic; then the neighbors get to judge who does it best. It's a hot pot party complete with the fixins!
Gameplan
Morning of Chili Challenge Cook off:
Chop, season and brown meat and vegetables for Chiarello Chicken And White Bean Chili With Veggies.
Add vegetables, thin out with wine, broth and paste, simmer for one hour.
Pit, peel, and grill avocadoes on open flame for Green Goddess Dressing.
Mix, puree and refrigerate Green Goddess Dressing.
Mix, puree and refrigerate Bloody Bull mix.
Add final red peppers, white beans and other vegetables to Chiarello Chicken And White Bean Chili with Veggies, simmer for another few minutes and refrigerate until serving.
2 Hours before Chili Challenge Cook off:
Brown meats, sauté with vegetables, chilies, spices and flour, thin out with broth, beer, and ground tortilla mixture and allow to simmer for one hour for Green Duck Chili.
Assemble and serve Bloody Bull cocktails.
Cut iceberg wedges, top with Green Goddess Dressing, and serve.
Garnish and serve chilies side by side, or separately.
Beverages: Bloody Bull Cocktails, Beer
Flatbreads
Episode
| From:
Hot off the Grill with Bobby Flay
1. Minted Lemonade 2. Flatbread 3. Caramelized Onions, Cabrales Blue Cheese & Wild Mushrooms 4. Sophie's Chopped Salad; 5. Flatbreads w/ Garlic Filet of Beef, White Bean Puree & Tomato Chutney; 6. Flatbread w/ Ricotta, Tomato, Oregano, & Garlic Oil; Gues
Cooking Ahead for the Weekend
Episode
| From:
Cooking Live
HUMMUS WITH TOASTED PINE NUTS, CUMIN SEEDS, AND PARSLEY OIL, ICED LEMON GINGER 'TEA', LONDON BROIL WITH GREEN PEPPERCORN BUTTER, BROCCOLI RABE AND CHICKEN PITA PIZZAS, GRILLED HERBED RED POTATOES, STEAK SALAD NICOISE, BLUE RIBBON POUND CAKE, BALSAMIC VINA
Surprise Weekend Guests (CL9185)
Episode
| From:
Cooking Live
HUMMUS WITH TOASTED PINE NUTS, CUMIN SEEDS, AND PARSLEY OIL, ICED LEMON GINGER 'TEA', LONDON BROIL WITH GREEN PEPPERCORN BUTTER, BROCCOLI RABE AND CHICKEN PITA PIZZAS, GRILLED HERBED RED POTATOES, STEAK SALAD NICOISE, BLUE RIBBON POUND CAKE, BALSAMIC VINA
