‘Barefoot Contessa’ Ina Garten’s Filet Mignon With Mushroom Sauce | TODAY

‘Barefoot Contessa’ Ina Garten’s Filet Mignon With Mushroom Sauce | TODAY

Ina Garten, host of Food Network’s “Barefoot Contessa,” has a new cookbook, “Cooking for Jeffrey,” featuring the recipes her husband of 48 years requests most often. She joins Matt Lauer in the TODAY kitchen to demonstrate her recipe for filet mignon with mushroom sauce and the TODAY team can’t get enough of it. » Click Here for Recipe: http://on.today.com/2dFHGY0 » Subscribe to TODAY: http://on.today.com/SubscribeToTODAY » Watch the latest from TODAY: http://bit.ly/LatestTODAY About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series. Connect with TODAY Online! Visit TODAY's Website: http://on.today.com/ReadTODAY Find TODAY on Facebook: http://on.today.com/LikeTODAY Follow TODAY on Twitter: http://on.today.com/FollowTODAY Follow TODAY on Google+: http://on.today.com/PlusTODAY Follow TODAY on Instagram: http://on.today.com/InstaTODAY Follow TODAY on Pinterest: http://on.today.com/PinTODAY ‘Barefoot Contessa’ Ina Garten’s Filet Mignon With Mushroom Sauce | TODAY

Recipe of the Day: Ina's Tequila Lime Chicken | Food Network

Recipe of the Day: Ina's Tequila Lime Chicken | Food Network

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

Barefoot Contessa - Seared Tuna w Mango Salsa

Barefoot Contessa - Seared Tuna w Mango Salsa

Steak Diane Recipe with Mushroom Sauce - Gregcipes

Steak Diane Recipe with Mushroom Sauce - Gregcipes

Steak Diane is a classic American dish with a cool name and an even cooler style of preparation, traditionally being flambéd, but unfortunately you won't get to see me do that because I don't want to burn my house down. Set on fire or not, this dish is to die for, especially the sauce which can be made on it's own and used for whatever you see fit. I hope you enjoy! Ingredients: 2 eye of round steaks 1 tablespoon of chives chopped 1/2 shallot finely chopped 1/2 cup of sliced baby Bella mushrooms 1/4 cup of brandy 1/2 cup beef stock 1/4 cup of heavy cream 2 teaspoons of Worcestershire sauce 2 tablespoons of butter 2 teaspoons of Dijon mustard Salt and pepper Directions: Season steaks. Mix together Worcestershire sauce, Dijon mustard, and beef stock. Melt butter in a pan over medium high heat. When foaming subsides and butter is just starting to brown a bit, put in the steaks. Once seated, turn over. If using thin steaks, they may have seized up and become convex, they'll even out but make sure the whole steak is in contact with the pan. Baste it with the butter. Once the steak is cooked, remove it from the pan. Cooke the shallots and the mushrooms in the remaining butter. Once the mushrooms and shallots are cooked, deglaze the pan with the brandy. Once the brandy is almost all evaporated, add the beef stock mixture. Season and let cook for 1-2 minutes then add the heavy cream. Let cook for 1-2 more minutes and then turn down the heat and add the chives. Stir and then pour the sauce over the steaks (or add the steaks back to the pan to cook in the sauce if they can take more cooking). Serve and enjoy! Music: bensound.com

Steak Diane or: How To Impress Your Hot Date

Steak Diane or: How To Impress Your Hot Date

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/

Bearnaise Sauce with Julia Child ⎢Martha Stewart

Bearnaise Sauce with Julia Child ⎢Martha Stewart

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

Recipe of the Day: Ina's 5-Star Butternut Squash Risotto | Food Network

Recipe of the Day: Ina's 5-Star Butternut Squash Risotto | Food Network

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/

Steak Diane

Steak Diane

Steak Diane 2 Tbsp butter 12 oz beef tenderloin, cut into 3 ounces medallions Salt to taste 2 tsp cracked whole black peppercorns 1/2 cup fresh cremini mushrooms, sliced 3 Tbsp shallots, chopped 1/4 cup brandy or white wine 1 Tbsp Dijon mustard 1 tsp Worcestershire sauce 3/4 cup beef stock 1/4 cup cream Preheat oven to 350 degrees. On top of the stove, heat a large heavy skillet over medium heat. Add 1 Tbsp of the butter to the hot pan and heat until it begins to foam. Season the beef with salt and sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. Add the steak to the skillet and sear, cooking about 1 minute on each side. Remove the steak from the pan to a warm ovenproof platter. Repeat with the remaining steak. Keep Steaks warm in low oven. After the steaks are cooked and warming, add the onions to skillet, add more butter if needed, cook 2 minutes until translucent. Add mushrooms and sauté 1 to 2 minutes. Add the wine and Worcestershire sauce to the pan, bring quickly to a boil. Stir in the mustard. Allow this to cook 1 minute before adding the stock. Cook 1 minute more. Add the cream. Bring just to a boil. Remove from the heat, place steaks on individual plates and top with sauce.

Seafood Stew Recipe with Abigail Breslin - Martha Stewart

Seafood Stew Recipe with Abigail Breslin - Martha Stewart

Chef Michael White joins Martha Stewart and actress Abigail Breslin to prepare a seafood stew with halibut, clams, shrimp and mussels served with couscous. Brought to you by Martha Stewart: http://www.marthastewart.com Subscribe for more Martha now!: http://full.sc/PtJ6Uo --------------------------------------------------------------- Want more Martha? Twitter: http://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. Seafood Stew Recipe with Abigail Breslin - Martha Stewart http://www.youtube.com/user/MarthaStewart

Salisbury Steak Recipe - How To Make Classic Salisbury Steak and Gravy

Salisbury Steak Recipe - How To Make Classic Salisbury Steak and Gravy

The Wolfe Pit shows you How To Make Salisbury Steak. The Ultimate Classic Comfort Food. Simple, easy and delicious recipe! Print Recipe - http://wolfepit.blogspot.com/2015/03/salisbury-steak-recipe-how-to-make.html Join The Wolfe Pit on Facebook https://www.facebook.com/groups/381019335339668/ Follow The Wolfe Pit on Twitter https://twitter.com/thewolfepit Follow The Wolfe Pit on Pinterest http://www.pinterest.com/thewolfepit/the-wolfe-pit-all-things-food/ "Broken Reality" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

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