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The Food Channel
  1. Cherry Creole Chicken MarsalaWed, 24 Aug 2016 10:51:35 -0500
    Prep Time:Overnight Cook Time:20 Minutes Serves:4   Tagged: ace champion, chef champion, cherry vinaigrette, chicken marsala, creole, food channel, pan seared, Combine Creole, Italian, and a taste of Wisconsin to create this one of a kind chicken Marsala masterpiece. Make sure to watch Chef Ace Champion prepare this award winning meal on his latest episode of Chef Champion!   Foodie Byte Ingredients Marinated Tenderloin:4 boneless chicken breasts1 tablespoon Italian seasoning 1/2 cup cherry vinaigrette 1 tablespoon avocado oil1-2 tablespoons Slap Ya Mama Cajun Seasoning Marsala wine Sauce:1/4 cup brandy1 cup Portabella mushrooms1 large shallot 2 cups Marsala wine4 ounces of butter2 cups chicken stock/broth1/4 cup heavy whipping cream1 tablespoon fresh parsley Preparation Season tenderloin with creole seasoning, rosemary, and garlic. Mix well and let sit for about 15 minutes so the spices can absorb into the meat. Place the tenderloin and the Italian vinaigrette in a zip-lock bag and close tightly so that no air can escape. This will speed up the marinating process. Refrigerate for at least 4 hours or overnight.In a medium size skillet add the oil and allow it to get hot on a medium to medium-high heat. Before you add the tenderloin into a hot skillet make sure all the tenderloin is semi-dry. This will ensure a good sear. Add the chicken and sear on all sides making sure there is a caramel-like glaze covering the whole loin. Remove from heat and finish cooking in the oven at 300 degrees for 15 minutes or until the loin is done, (about 160 degrees). Remove from oven and allow the loin to rest for at least 10 minutes. This will keep the juices inside.For the sauce, using the same pan you seared the tenderloin in, turn the stove top on a medium heat. When hot, add the shallot and mushrooms and saute' for about 1 minute.Deglaze the pan with the brandy by tilting your skillet away from you and add the brandy. Make sure to tilt toward the flame and ignite (flamb), making sure to scrap up all that was left behind from the tenderloin. Add the wine and reduce by about half, then add the beef stock and reduce by half. Add your cream and cook for about 2 minutes. Turn your stove on low and add the butter making sure it is stirred consistently and is cooking very slow. This will keep the butter from breaking. Plating: Slice the tenderloin in 1-inch medallions and arrange on the plate making sure to overlap each one in a fan like shape. Spoon the hot wine sauce over the loin and sprinkle with parsley. More...
  2. Cubano SandwichTue, 23 Aug 2016 21:27:37 -0500
    Prep Time:10 minutes Cook Time:25 minutes Serves:4   Tagged: cheese, cubano sandwich, grilled, ham, instagram, mustard, pickles, pork, salami, Our classic Cubano sandwich recipe, made famous in the Tampa Florida neighborhood of Ybor City, features mojo-marinated roast pork tenderloin with deli-sliced ham, Genoa salami and Swiss cheese, thin-sliced pickles and mustard- all layered on soft buttery Cuban rolls grill pressed flat and crispy. We griddled our sandwiches topped with a heavy grill press for the perfect balance of golden crispy crust and rich juicy filling. Any heavy weight such as a cast iron skillet or even a heavy brick wrapped in foil works just as well. See our story, here.   Foodie Byte The traditional Tampa way to eat Cuban sandwiches is to always start at the pointed side of these diagonal-sliced sandwiches. Ingredients 1 Valencia orange, fresh squeezed1 lime, fresh squeezed4 cloves garlic, crushed1 tbsp. ground cumin1 tbsp. garlic and pepper seasoning1 package (about 1 lb.) pork tenderloin1 tbsp. olive oil4 (6-inch) Cuban sandwich rolls (soft French or hoagie rolls), split4 tbsp. butter, softened12 slices Virginia ham12 slices thin-cut Genoa salami8 slices Swiss cheese4 tbsp. yellow mustard2 dill pickles, thin sliced Preparation Combine fresh squeezed orange juice, lime juice, garlic, cumin and garlic pepper in container; add pork tenderloin pieces and turn to evenly coat. Marinate in refrigerator for 4 hours, rotating occasionally.Preheat oven to 350F. Heat 1 tablespoon olive oil in skillet over medium-high heat; add drained tenderloin and cook until browned on all sides. Transfer to roasting pan. Roast tenderloins for 20 minutes. Let meat rest for 10 minutes; thin-slice.Brush outer surfaces of each roll with butter. Layer mustard, Swiss cheese, ham, 4 slices roast pork, salami and another slice of Swiss cheese evenly on bottom half of each roll. Spread mustard on top half of each roll; top evenly with pickles. Close sandwiches with top halves of rolls, pressing firmly. To prepare each sandwich: heat a heavy skillet or griddle over medium heat, add sandwich, and press the sandwich down with a heavy grill press or small skillet. Grill until cheese is melted and bread is golden. Repeat with remaining sandwiches.Serve diagonal-sliced. More...
  3. Shredded Brussels Sprouts with Dijon WalnutsMon, 22 Aug 2016 10:16:47 -0500
    Prep Time:10 minutes Cook Time:10 minutes Serves:4   Tagged: brussels sprouts, dijon mustard, food channel, fresh sides, johanna cook, momma cuisine, mustard, side dish, vegetables, walnuts, Chef Johanna Cook reveals her secrets to making a restaurant-worthy Brussels sprout dish using ingredients that are easily available year round at any grocery store. This dish is packed full of big flavor from the mustard, with that perfect amount of crunch from the walnuts. It can be enjoyed by itself or with your choice of protein. Check out Momma Cuisine's video on how to make Dijon Walnut Shredded Brussels Sprouts and try it with your next roast!   Foodie Byte Ingredients 2 tablespoons of olive oil1 lb of shredded Brussels sprouts2 shallots thiny sliced1 clove of minced garlic1 teaspoon of Kosher salt3/4 cup of chopped walnuts1 teaspoon of Dijon mustard1/4 cup of dry white wine Cracked black pepper Preparation Heat a large skillet with olive oil on medium-high heat.Add the shallots and garlic to pan and saute for 3 minutes or until soft.Add shredded Brussels sprouts and toss with olive, garlic, and garlic for 5 minutes.Add salt and freshly cracked pepper.Add the chopped walnuts and saute for 2-3 minutes.Add Dijon mustard and white wine and fold into Brussels sprouts.Serve and enjoy! More...
  4. New Orleans Bread PuddingFri, 19 Aug 2016 11:29:11 -0500
    Prep Time:20 Minutes Cook Time:50 Minutes Serves:12   Tagged: ace champion, bread pudding, chef champion, comfort food, dessert, food channel, new orleans, southern food, Bread pudding is the perfect comfort food, so why wouldn't you mix in some southern comfort and create a New Orleans-inspired version? This recipe uses classic ingredients but uses a cherry whiskey custard sauce that is perfect for bread pudding, and versatile enough for almost any dessert. Make sure to watch Chef Ace Champion prepare this award winning meal on his latest episode of Chef Champion!     Foodie Byte Ingredients Bread Pudding:12 cups French bread2 1/2 cups heavy cream2 1/2 cups whole milk6 brown eggs1 3/4 cups light brown sugar1 1/2 tablespoon Madagascar vanilla bean paste1 teaspoon ground nutmeg1 tablespoon ground cinnamon Whiskey Custard Sauce:1/4 cup whole milk2 cups heavy cream1/2 cup white sugar2 teaspoons Madagascar vanilla bean1 tablespoon cornstarch1/2 cup whiskey1/4 tablespoon dried cherries1/4 cup cherry juice1 teaspoon salted butter Preparation Preheat the oven to 325 degrees F. Cut or tear the bread into small pieces, and set aside. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside. In a large bowl combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, and nutmeg. Whisk to mix well making sure all ingredients are bonded well. Add the bread to the cream mixture and stir to combine. Allow the mixture to sit at room temperature for 20 minutes, mixing every 5 minutes to make sure all liquid is absorbed.Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, about 50 to 70 minutes (depending on your oven). Remove from oven and let it cool for about 20 more minutes.This can be made ahead refrigerated and heated up or served cold.For the sauce, place the cornstarch and cherry juice in a small mixing bowl and whisk to blend and make slurry. Set aside.In a 1-quart saucepan set over medium heat, combine the cream, milk, vanilla, and sugar. Cook for about 3 minutes until the sauce is slightly thickened. Add in the dried cherries. Pour the slurry into the cream mixture and bring to a boil. Add in the whisky. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for about three to five minutes or until the sauce has thickened. Stir in the butter and the remaining 1/4 cup of whiskey. Serve warm. More...
  5. Halal Snack PackThu, 18 Aug 2016 19:15:12 -0500
    Prep Time:8 hours Cook Time:12 minutes Serves:4   Tagged: australia, beef, chicken, halal snack pack, instagram, lamb, meal, When our chefs told us they wanted to make Halal Snack Packs, little did we know it would be a full meal occasion! The HSP, as it is known by afficiandos, apparently started in Australia and took off through digital conversations as people began sharing their HSP photos online. Find out more in our story about their origins, or simply make your own version. Just be sure to snap a photo and let us know how it turns out @FoodChannel.     Foodie Byte We used marinated grilled chicken for our snack pack; this marinade recipe also works for grilled lamb or steak. Ingredients Marinated Grilled Chicken:1/4 cup extra virgin olive oil1/4 cup fresh squeezed lemon juice (about 1 lemon)3 garlic cloves, smashed1 tablespoon smoked paprika1 tablespoon ground cumin2 tablespoons fresh flat leaf parsley, fine chopped1 teaspoon black pepper4 boneless, skinless chicken breast filets, trimmed Garlic Sauce:1 cup mayonnaise2 garlic cloves, minced2 tablespoons fresh squeezed lemon juice1 tablespoon extra virgin olive oil1/4 teaspoon each: salt and black pepperSnack Pack Assembly:1 pound frozen French fries, deep fried or baked1 1/2 cup grated mild cheese, such as Cheddar or Monterey Jack cheeseAs needed, Marinated Grilled Chicken (see recipe)As needed, smoky BBQ sauceAs needed, sriracha or chili sauceAs needed, Garlic Sauce (see recipe) Preparation Marinated Grilled ChickenCombine marinade ingredients; transfer to zip-lock bag, add chicken filets, close bag and tumble to coat with marinade. Refrigerate overnight.Remove marinated chicken filets, discard marinade and grill chicken over medium heat for 5 to 6 minutes on each side or until fully cooked. Cool slightly.Slice grilled chicken diagonally and rough-chop into bite size pieces; reserve.Garlic Sauce:Combine sauce ingredients in small bowl and whisk to blend. Transfer to squeeze bottle if desired. Cover and chill to hold (can be made ahead). Snack Pack AssemblyLayer hot French fries in shallow sharable container; top with grated cheese and marinated grilled chicken pieces. Drizzle BBQ sauce, sriracha sauce and garlic sauce in a zig-zag pattern over the top of snack pack. Serve immediately. More...
  6. Easy Pad ThaiMon, 15 Aug 2016 11:12:20 -0500
    Prep Time:15 minutes Cook Time:10 minutes Serves:6   Tagged: asian, asian dinner, chicken, food channel, johanna cook, momma cuisine, noodles, pad thai, peanut, sweet, tangy, thai, thai food, The most time-consuming step of making Pad Thai is all of the preparation that goes into the ingredients of the dish, but once you're done prepping, the pieces go together seamlessly to bring your taste buds from your kitchen to Thailand! To check out how it's done, follow along with Johanna Cook's video on How To Make Easy Pad Thai!   Foodie Byte Ingredients 1/2 lb Pad Thai rice noodles3 cups water2 tablespoons canola oil1 cup rough chopped salted peanuts1/2 green sliced green cabbage2 cups shredded carrots1/2 cup sliced yellow onions1 shredded rotisserie chicken breast1/2 cup cilantro1/3 cup scallions2 teaspoon finely diced Serrano pepper3 scrambled eggs Sauce: 1/3 cup low sodium soy sauce2 tablespoon brown sugar1/2 teaspoon ground ginger1 teaspoon red chili flakes1 cup low sodium chicken stock1 lemon's worth juice Preparation Heat two cups of boiling water and pour water over the noodles.Let the noddles set for 10-15 minutes.Wisk all sauce ingredients together and set aside.In large saute pan, heat 2 tablespoons of canola oil on medium to high heat.Add shredded onions and cabbage and saute for a minute.Add noodles, carrots, cilantro, and scallions.Add sauce, chicken, and a dash of salt, then stir everything together. Let everything heat up in pan for 3-5 minutes.Top with already cooked scrambled eggs and chopped peanuts.Serve and Enjoy! More...
  7. Meatloaf MuffinsMon, 08 Aug 2016 21:30:59 -0500
    Prep Time:20 minutes Cook Time:50 minutes Serves:6   Tagged: beef, comfort food, food channel, fun dinners, ground beef, ground pork, ketchup, meat, meatloaf, muffins, onion, pork, quick dinners, time crunchers, vegetables, These aren't your traditional muffins! They're playful, tasty, and the perfect comfort food. These muffins are already portioned for the week for you and your family. Try making these fun little gems for your next dinner! Want to see how it's done? Check out the video on How To Make Meatloaf Muffins.   Foodie Byte Are you planning on using lean meat? Add extra sauted vegetables to help keep the meatloaf moist! Ingredients 2 tablespoons olive oil1/2 cup white onion, finely chopped1/4 cup carrots, finely chopped1/4 cup celery, finely chopped1/4 cup red bell pepper, finely chopped1/4 cup zucchini, finely chopped2 tablespoons Worchestshire sauce1 lb ground pork1 lb ground round2 eggs, beaten1 cup ketchup1 1/2 cups breadcrumbs, plainKosher salt, as neededBlack pepper, as needed Preparation Preheat oven to 350 degrees.In a large skillet heat olive oil and saute onion, carrots, celery, red bell pepper over medium heat until softened. Add the zucchini and continue to cook for about another minute. Add in Worcestershire sauce, remove from heat and set aside. In a large bowl, using your hands, mix well the meat, eggs, ketchup and bread crumbs. Add in the vegetables and season generously with salt and pepper. If the mixture seems too wet, add more breadcrumbs. Form into balls, place in muffin tin, top with a little more ketchup.Bake for about 45 minutes or until cooked through. More...
  8. Orange Shrimp and Vegetable Stir FryMon, 08 Aug 2016 10:27:51 -0500
    Prep Time:20 minutes Cook Time:5 minutes Serves:2   Tagged: asian, chinese, citrus, food channel, fresh, healthy dinner, johanna cook, momma cuisine, onion, orange, red pepper, scallions, seafood, sesame oil, shrimp, snow peas, stir fry, vegetable, Sometimes we crave tasty takeout dishes that may not be the best for our waistlines. The solution? Make your favorite dish at home with fresh ingredients, so you can have control over how many calories are in the dish. This recipe is light, tangy, and even better than Chinese takeout! Want to see more? Watch Chef Johanna Cook make Orange Shrimp Stir-Fry and make it at home today!   Foodie Byte Ingredients 2 tablespoons vegetable oil1/2 large red onion, sliced1 red bell pepper, sliced1 pound medium shrimp, peeled and deveined2 teaspoons kosher saltFresh cracked pepper1 teaspoon red pepper flakes1/2 teaspoon garlic powder1 teaspoon ground ginger1/4 cup fresh orange juice1 tablespoon soy sauce1 tablespoon rice cooking wine1 cup snow peas1 orange, peeled, segmented and cut into quarters1 bunch scallions, sliced1 teaspoon sesame oil Preparation Heat a wok or a large skillet with oil on medium-high heat. Add onion and saute for 1 minute or until onions are tender. Add sliced red bell peppers and saute for another minute. Add garlic and ginger and toss. Add shrimp and toss with the vegetables. Once the shrimp start to turn pink around the edges add orange juice, soy sauce, rice cooking wine, salt and red pepper flakes. Toss. Add the orange segments and snow peas and toss together until the snow peas turn bright green. Toss and add the sesame oil. Toss and serve. More...
  9. Cheesy Spinach SouffleMon, 08 Aug 2016 10:12:27 -0500
    Prep Time:10 minutes Cook Time:45 minutes Serves:4   Tagged: dinner reinvented, easy meals, eggs, food channel, parmesan, roni proter, souffle, spinach, spinach souffle, vegetables, weekday meals, Don't stress out when you want to make a soufflé for dinner. All it takes is the right ingredients, the right cooking method and a helpful introductory "digital helper" to make the perfect fluffy dish for your next meal! This soufflé will not only rock your taste buds, but it's also an easy recipe for weeknight meals. To watch Chef Roni Proter make it herself, check out her video on the Easiest Spinach Souffle!   Foodie Byte Ingredients 1 cup frozen spinach (thawed and drained)1 bay leaf6 eggs (separated, 3 yolks and 6 egg whites)4 tablespoons butter 1/2 cup Parmesan cheese1 1/3 cup milk2 cups cheddar cheese2 tablespoons flourPinch of salt Preparation Preheat oven to 375 degrees.Coat edges of souffle dish with butter and add half of the Parmesan cheese to the souffle dish coating.Squeeze excess water from spinach.Steep milk with bay leaf in microwave for one and a half minutes, remove bay leaf.Take remaining butter and melt in a medium saucepan.Add flour and stir.Gradually add in milk while stirring.Add a pinch of salt to milk mixture.Turn off heat and add spinach and cheddar cheese.Separate egg whites and egg yolks.Add 3 egg yolks in cheese and spinach mixture.In a separate bowl, whip 6 egg whites until fluffed.Add half of the egg whites to the cheese and spinach mixture and gently fold. Finish adding the rest of the egg whites and fold until everything is incorporated.Pour mixture into the souffle dish.Sprinkle with remaining Parmesan cheese.Bake for 45 minutes.Serve and enjoy! More...
  10. Easy Chicken Teriyaki Stir FryMon, 01 Aug 2016 13:43:17 -0500
    Prep Time:10 minutes Cook Time:10 minutes   Tagged: asian, chicken, dinner reinvented, easy dinner, food channel, mushrooms, quick dinner, roni proter, stir fry, teriyaki, vegetables, Chef Roni Proter thinks that weekday dinners should be easy, quick, and stress-free. This chicken teriyaki recipe will not only satisfy your weekday hunger, but it is also restaurant worthy in flavor to serve to your family or just for yourself. To watch her go through the process of making this dish, and for extra tips while cooking, check out her video on how to make the Easiest Chicken Teriyaki Stir Fry!   Foodie Byte Ingredients 2 marinated chicken breasts1 cup of your favorite teriyaki sauce2 zucchinis1 cup mushrooms2 cups broccoli1 red bell pepper1 tablespoon olive oil 2 cups of spaghetti (or carb of your choice) Preparation Start by marinading chicken in favorite teriyaki sauce either overnight or fifteen minutes before cooking.Heat grilling pan and add chicken diagonally on hot grill, flip to cook the other side when ready.Drizzle olive oil in separate hot pan and add chopped vegetables.Pour teriyaki sauce over vegetables.Cook vegetables for about five minutes, or until desired tenderness.Cook chicken on both sides until it's cooked all the way through.Plate chicken and vegetables on already cooked spaghetti (or carb of your choice) and enjoy! More...