Get the recipe: http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe-1941250 Tequila Lime Chicken Total: 8 hr 30 min Active: 10 min Yield: 6 servings Level: Easy Ingredients 1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on Directions Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature. Copyright 2002 Barefoot Contessa Family Style Subscribe to our channel to fill up on the latest must-eat recipes, kitchen hacks and content from your favorite Food Network shows. Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Twitter: https://twitter.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/ Visit Food Network online: http://www.foodnetwork.com
Visit http://www.foodnetworkasia.com for showtimes and exclusive recipes! A good steak meal makes a party even more exciting! As seen on "Daphne Dishes". --- FOOD NETWORK is a unique lifestyle network that connects viewers to the power and joy of food. It strives to teach, inspire, empower and entertain viewers through engaging content hosted by authentic personalities, world-class chefs and culinary experts.
Ina roasts butternut squash to use in a creamy risotto for a weekend lunch. Get the recipe: http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe-1937364 Saffron Risotto with Butternut Squash Recipe courtesy of Ina Garten Total: 50 min Prep: 10 min Cook: 40 min Yield: 4 to 6 servings Level: Intermediate Ingredients 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1 1/2 cups Arborio rice (10 ounces) 1/2 cup dry white wine 1 teaspoon saffron threads 1 cup freshly grated Parmesan cheese Directions Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve. 2002, Barefoot Contessa Family Style, All Rights Reserved Subscribe to our channel to fill up on the latest must-eat recipes, genius kitchen hacks and content from your favorite Food Network shows. Visit Food Network online: http://www.foodnetwork.com Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Twitter: https://twitter.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
*Recipe here: http://amywesterman.com/2016/06/30/cracking-the-case-amys-version-of-grilled-steak-medallions-from-cheesecake-factory/ The new grilled steak medallions with mushrooms, asparagus, and tomatoes in a red wine sauce is absolutely delicious! And it is on the Skinnylicious menu. So, I had to learn to make it at home. Here's the recipe!
Here is what you'll need! French Pepper Steak (Steak au Poivre) Servings: 2 INGREDIENTS 2 tablespoons coarsely ground black pepper 2 teaspoons kosher salt 1 14-ounce New York strip steak (or other steak of good quality) 1 tablespoon vegetable oil 2 tablespoons butter 1 cup cream ⅓ cup brandy or cognac 1 tablespoon dijon mustard PREPARATION Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating. Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear on one side for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest. Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan. Once brandy has reduced by half, add cream and continue to whisk until combined. Add dijon mustard and butter and continue to cook until mixture begins to reduce and thicken, about 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce heat to low and reserve. Once rested, slice steak into ½-inch pieces. Pour cream sauce over the top and serve. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Blue Paris Stomp Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/13186
Ree adds root vegetables to her beef stew to make a hearty one-dish meal. Get the recipe: http://www.foodnetwork.com/recipes/ree-drummond/beef-stew-with-root-vegetables-recipe-1983394 Beef Stew with Root Vegetables Recipe courtesy of Ree Drummond Total: 3 hr 15 min Active: 15 min Yield: 8 servings Level: Easy Ingredients 3 tablespoons olive oil 1 tablespoon butter 2 pounds beef stew meat 3 cloves garlic, minced 1 medium onion, diced 1 can or bottle beer 4 cups beef broth, more as needed 1 tablespoon Worcestershire sauce 2 to 3 tablespoons tomato paste 1 1/2 teaspoons sugar 1/2 teaspoon paprika 1/2 teaspoon kosher salt Freshly ground black pepper 2 carrots, roughly sliced 2 parsnips, roughly sliced 1 small turnip, roughly sliced 2 tablespoons all-purpose flour, optional Minced fresh parsley, for garnish Directions Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook. To finish, add the parsley and stir through the stew. Copyright 2012 Ree Drummond, All Rights Reserved Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtube Visit Food Network online: http://www.foodnetwork.com Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Twitter: https://twitter.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Get the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/filet-mignon-with-balsamic-syrup-and-goat-cheese-recipe Giada drizzles balsamic syrup on filet mignon with melted goat cheese. This video is part of Everyday Italian show hosted by Giada De Laurentiis . SHOW DESCRIPTION :Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!
Julia Child shares her technique for making classic bearnaise sauce with chef Jacques Pepin and Martha in this November 1999 clip from "Martha Stewart Living Television." Brought to you by Martha Stewart: http://www.marthastewart.com Subscribe for more Martha now!: http://full.sc/PtJ6Uo More Cooking Tricks and Shortcuts: http://full.sc/RgYWTt --------------------------------------------------------------- Want more Martha? Twitter: https://twitter.com/marthastewart Facebook: https://www.facebook.com/MarthaStewartLiving Pinterest: http://pinterest.com/ms_living/ Google Plus: https://plus.google.com/+MarthaStewart/posts Martha's Official Blog: http://www.themarthablog.com/ The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life. Bearnaise Sauce with Julia Child ⎢Martha Stewart http://www.youtube.com/user/MarthaStewart
Gordon Ramsay shows Chris Moyles how to cook the perfect scallops.
You know those many scenes from movies and TV where a couple sits at a fancy restaurant, while their server cooks the food right next to them and lights it on fire? Chances are good this is the dish being prepared: steak Diane. If you really want to impress the girl you're going out with, just cook this for her. It has cast iron, it has steak, it has fire, and it also happens to be wonderfully delicious, with a flavor that comes from a sauce of Dijon mustard and brandy. This video was made to celebrate this YouTube channel, Cast Iron Chaos, reaching 10,000 subscribers on October 1, 2017. Thank you very much to everyone! The recipe for this steak can be seen on my Web site, Cast Iron Chaos, at: http://www.modemac.com/wiki/Steak_Diane The steak seen in this video was prepared in a modern-day Lodge Cast Iron chef skillet...which was specially prepared by The Culinary Fanatic. If you want to join over 250,000 cast iron cooks and share your culinary creations in cast iron, come over to our Cast Iron Cooking group on Facebook: https://www.facebook.com/groups/castironskillet/