It’s May which means Grilling time is here! Get your grilling essentials this summer at Food Network! Whether on TV, Foodnetwork.com, or from Bobby Flay’s new cookbook, Food Network has lots of grilling tips that’s sure to help you master the grill!Giveaway pack:
* FN/Bobby Flay Grilling Basket
* All-Clad BBQ Tool Set
* Bobby Flay’s Burger, Fries, and Shakes cookbook
* Canvas bags
Enter to win here…
Baseball food is all about the hot dogs, right? Wrong. When the new Yankee Stadium opens next week, those lucky enough to be sitting in the club and suite areas will have access to some pretty fancy fare. For example, Iron Chef Masaharu Morimoto will be running a cooking station, as well as a chef from Le Cirque and Elaine’s. In the Delta 360 section, patrons will be able to check out the dining room where, occasionally, two Food Network chefs will cook in open kitchens.
In the rest of the stadium, expect carts full of Asian noodles, sushi, a southwestern grill, fresh fruit and, of course, franks. Read more…
CARROLLTON, Texas, March 17 /PRNewswire/ — After a nationwide contest to determine the Ultimate Pasta Recipe, an entree inspired by Elizabeth Morath, a 45-year-old insurance specialist from Amherst, New York, will be featured at over 600 US T.G.I. Friday’s® restaurants beginning today.
Morath’s recipe was judged to be the best of the best on Food Network’s “Ultimate Recipe Showdown,” a six-week series featuring America’s greatest home cooks battling head-to-head for $25,000, culinary supremacy and a spot on T.G.I. Friday’s menu.
“This is a perfectly fresh, chilled pasta salad and the warm, crispy eggplant will blow your taste buds away,” said Scott Randolph, senior director of culinary, R&D for T.G.I. Friday’s. “It’s the ultimate blend of crispy, tangy and fresh.”
Randolph and his R&D team were challenged to transition Morath’s “Summer Eggplant Salad” into a dish that would fit a strategic need for the Friday’s menu without sacrificing the spirit and flavors of the original recipe.
Friday’s “ultimate” result: Caprese Lasagna Salad, curly lasagna noodles tossed with tomatoes, Mozzarella, basil and an Herbed Vinaigrette served on a bed of warm, crispy breaded eggplant.
“We are committed to bringing our guests the best tasting food in casual dining,” said Mike Archer, president and chief operating officer of T.G.I. Friday’s USA. “We now feature five best-in-class recipes as determined by food experts from Food Network that you can experience only at Friday’s.”
In addition to the Caprese Lasagna Salad, Friday’s is featuring the following winning recipes from the show’s respective category winners:
Ultimate Chicken, by Amparo Alam, a 51-year-old Wal-Mart bakery worker and full-time mom from Syracuse, Utah: Peruvian Herb-Roasted Chicken, a roasted half-chicken seasoned with a lime, garlic, cumin and herb rub and served with sweet potato fries and a spicy Aji pepper sauce for dipping.
Ultimate Burgers, by Kristine Snyder, a 47-year-old professional harpist from Kihei, Hawaii: Ahi Tuna Ciabatta Burgers, two mini Ahi tuna burgers served on ciabatta with lettuce, tomatoes, green onions and Anaheim Chili sauce and served with a side of field greens tossed with Italian vinaigrette.
Ultimate Comfort Food, by Ivan Aviles, a 39-year-old general manager at Chili’s from Holtsville, New York: Chipotle Grilled Steak Sandwich, tender Cajun-rubbed skirt steak served on toasted ciabatta with a blend of Colby and Monterey Jack cheeses, roasted plantain slices, lettuce, tomato, onion & Chipotle mayo, served with crispy onion rings.
Ultimate Cakes, by Janice Kollar, a 57-year-old singer/songwriter from Atlantic Highlands, New Jersey: Dark Chocolate Cupcake Duo, two rich dark chocolate cupcakes topped with layers of creamy chocolate frosting and sprinkled with dark chocolate chips.
Food Network’s “Ultimate Recipe Showdown,” hosted by Marc Summers and Guy Fieri, features 54 original recipes, whittled down from thousands of submissions, divided into six categories — Burgers, Chicken, Comfort Food, Pasta, Cakes, and Cookies. Every Sunday at 9 pm ET/PT, nine finalists compete under the lights and in front of an enthusiastic crowd to make the most delicious version of their recipe. A panel of judges including Katherine Alford (Director, Food Network Test Kitchen), Kerry Simon (chef and partner at SIMON LA, Simon at Palms Place and CatHouse at the Luxor) and Russ Parsons (Food Columnist, The Los Angeles Times) then score each dish on creativity, appearance, ease of execution and taste. The show’s season finale airs this Sunday, March 23 at 9pm ET/PT.
Carlson Restaurants Worldwide Inc., the parent company of T.G.I. Friday’s Inc., is a privately held company owned by Minneapolis-based Carlson, a world leader in the hospitality, travel and marketing industries. As of March 2008, Carlson Restaurants Worldwide owns, operates, franchises or licenses more than 1,000 restaurants in 60 countries. For more information, visit http://www.fridays.com.
NEW YORK, Dec. 3 /PRNewswire/ — Kids’ menus at most restaurants today reflect the daily diet of the average American kid: chicken fingers, fries, hamburgers and pizza. While these items may top kids’ list of favorites, they are high in fat, calories and salt and lack nutritional value. However, there are plenty of interesting, fresh and healthful foods that kids will love — we simply need to take the time to introduce them to our children.
Robin Miller, nutritionist and host of Food Network’s Quick Fix Meals, is an expert when it comes to fast, easy meals that kids adore. “As a mother, I understand how difficult it can be to find wholesome and appealing meal ideas that your children will enjoy,” says Miller. “But, there are simple fixes for even the pickiest eaters. Incorporating grains, legumes, low fat and high protein meats and seafood along with fresh, seasonal vegetables and fruit, such as Clementines from Spain, is an excellent example. These small gems are packed with of lots of those ‘good for you’ nutrients and a naturally, sweet flavor — your kids will think this tiny treat is dessert!”
Getting Out of the Kids’ Menu Rut
Clementines from Spain are a portable, healthy kid-friendly food that will please both parents and kids — and get them out of the “kids’ menu” rut. Robin Miller offers the following menu suggestion for busy moms on the go:
— Clementine Salsa
With this zesty salsa, your kids will simply devour their fruits and
vegetables. Combine 2 cups sectioned and halved Clementines, 1 cup
diced tomato, 1/4 cup minced red onion, 2-3 tablespoons chopped fresh
cilantro, 1 teaspoon each of ground cumin and fresh lime juice, and
salt and pepper to taste. Serve with corn chips or spoon over pork
chops, chicken and fish.
— Whole Wheat Pasta Salad with Fresh Clementines and Olives
A perfect way to give your children their grains. For this delicious
and satisfying lunch or side dish, combine 1 pound cooked whole wheat
spiral pasta, 1 cup pitted Greek olives (such as kalamata), 1 cup
halved Clementine sections, and 1/2 cup crumbled feta cheese in a large
mixing bowl. In a small bowl, whisk together 1/2 cup Clementine or
orange juice, 2-3 tablespoons olive oil, 2 teaspoons Dijon mustard, 2
teaspoons chopped fresh dill, and 1 teaspoon dried oregano. Pour
mixture over pasta and toss to combine. Season to taste with salt and
black pepper.
— Clementine and White Bean Salad
Beans are a great nutritious choice for kids. For this incredible side
dish, in a large bowl, combine 2 cans (drained) white or navy beans, 1
cup halved Clementine sections, 1 seeded and chopped red bell pepper, 2
tablespoons chopped fresh parsley, 2 tablespoons olive oil, 1
tablespoon white wine vinegar, and 2 teaspoons Dijon mustard. Season
to taste with salt and black pepper. Serve over lettuce, in lettuce
cups or in hollowed-out cucumbers if desired.
— Clementine Shortcakes
Kids love sweets, but Moms don’t love all the sugar. Here’s a creative
way to deliver a dessert that is good for them and tastes fantastic.
Cut baked biscuits or shortcakes in half and top the bottom half with
whipped cream (or non-dairy whipped topping) and Clementine sections.
Place remaining biscuit on top and spoon more whipped cream on top.
Garnish with confectioners’ sugar and fresh mint if desired.
Healthy Kid-Friendly Snack — Limited Time Only
Kids aren’t the only ones who can enjoy Clementines from Spain. Your whole family will love this healthy and delicious fruit. In fact, Clementines from Spain are a great substitute for the usual holiday treats, like cookies, cakes and candy, with only 50 calories each and without all the sugar! Packaged in cool five-pound wooden crates, Clementines from Spain also make a great holiday gift. But, act quickly — these festive and fun citrus fruits will be gone soon after the New Year so get them while they last!
Sweet and Sun-Kissed from Spain
The best Clementines are from Spain — they deliver great flavor, have a thin peel which makes them a snap to unpeel, are virtually seedless, have lots of juice and are refreshingly sweet. In fact, most of the Clementines you’ll find in your local grocery come from Spain, which has the ideal climate on the Mediterranean coast to grow these delectable fruits.
For more recipes, serving ideas and nutrition facts, visit http://www.clementinesfromspain.com.
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