Ree Drummond's saucy enchiladas live up to their name: they're simple and perfect and can feed a crowd of cowboys. You'll need red enchilada sauce and chicken broth to make the sauce, a pound of ground beef, diced onions, green onions, olives and green chiles for the enchilada filling and corn tortillas for the enchilada shells. Once the sauce and filling are prepared, the corn tortillas are lightly fried in canola oil. After 14 enchiladas are assembled in the baking pan, they're topped with cheese and ready to bake for 20 minutes.
Learn to make Giada De Laurentiis’ Osso Buco in this Every Day Italian video. She shows how to tie, braise and simmer veal shanks so as not to boil the flavors out of the meat. Giada demonstrates how to chop the three primary ingredients for the mirepoix base. She also elaborates on how to make a bouquet garni or herb combination which is used to add to the heighten the flavor. Additionally, she describes adding tomato paste to thicken the base. Finally, Giada notes that adding a delicate white wine will not overpower the juicy creamy flavor of the dish.
Guy Fieri visits Santa Barbara, California, and explains that when searching for good Mexican food, it’s all about quality and authenticity. He visits Lito’s Mexican food, where he tries their traditional pork soup pozole. The soup is made with cubes of pork tri-tip, spices, hominy, onions and mojito chili. It’s dished up with cabbage and radish; Guy adds cilantro onions and lots of cabbage to his bowl of pozole.
You've probably seen precooked pork rinds for sale, but did you know you can get them for the microwave? Food Network's Unwrapped takes you behind the scenes to show you how bacon's snack food cousin is made. Pork rinds start out as dried pork skin cut into squares and seasoned before being packaged for use in the microwave.