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The Food Channel
  1. Duck Teriyaki with Soba Noodle SaladMon, 23 Jan 2017 11:57:16 -0600
    Prep Time:30 minutes Cook Time:30 minutes Serves:2   Tagged: asian inspired, bean sprouts, carrots, cucumber, duck, food channel, garlic, ginger, green onion, grill, marinade, noodles, rattan direct, soba noodle, soy sauce, stir fry, teriyaki, the recipe show, The key to Japanese food seems to be the enhancement of natural flavors. Ginger, garlic, and soy may seem like strong flavorings, but the abiding essence of the meal comes through with honest simplicity and respect for the ingredients. This recipe was brought to us from the chefs at Rattan Direct who know how to make a truly luxurious dish. Want to see how it's done? We have the video right here!   Foodie Byte Ingredients FOR TERIYAKI DUCK1/2 cup soy sauce1/2 cup mirin2 inches chopped fresh ginger2 large duck breastsFOR CUCUMBER1 large cucumber1 teaspoon flaked sea salt1 clove of crushed fresh garlicFOR SOBA NOODLE SALAD1 bunch spring onions, finely sliced1 shredded large carrot2 tablespoons soy sauce1/2 cup soba noodles1/2 cup bean sprouts Preparation Score the skin of the duck breasts, diagonally in both directions.Mix together the ingredients for the marinade.If you want to marinade the meat, place the breasts in a plastic bag and add half of the marinade. Massage in and put in the fridge for at least an hour. Put the rest of the marinade in a small saucepan and set aside.Smash the cucumber with a rolling pin, until broken down into large chunks. Place in a plastic bag and massage in the salt with the garlic. Put in the fridge for an hour; it needs to be served ice cold.Cook the noodles for 5 minutes in boiling water. Drain noodles and then rinse well until cold. Toss the noodles with the remaining salad ingredients.Heat the griddle pan over a low to medium heat and add the duck breasts skin side down. Cook for about 30 minutes, turning regularly. When done, set aside to rest for 5 minutes while you finish the sauce and get organized to serve.Add the marinade from the duck breasts to the leftover marinade in the pan, and bring to a boil. Cook for a few minutes for the sauce to turn syrupy.Serve the duck in thin slices with the sauce poured over the top, alongside the noodle salad and smashed cucumber. More...
  2. Dr. Ruby's Creamed Mushroom ChardFri, 20 Jan 2017 06:00:00 -0600
    Prep Time:10 minutes Cook Time:5 minutes Serves:6   Tagged: This dish is packed full of nutrients and very easily adapted to whatever sort of flavor you want to add to the chard. By using a variety of vegetables this dish boasts the right stuff to keep you from getting sick this cold winter. Not to mention it's going to warm your belly and impress your mouth with the array of complex flavors rooted in this vegan dish! Want to see how it's done? Check out the video here!   Foodie Byte Ingredients 4 cups chopped fresh or frozen chard, chopped1 cup crimini mushrooms or baby portabellas, rough chopped or sliced 2 medium shallots, chopped5 ounces of regular coconut milk2 tablespoons coconut oil1 teaspoon of red curry powder 1/2 teaspoon sea salt1/4 teaspoon cracked pepper Preparation Sautee shallots with 1 tablespoon coconut oil for 1 minute and add chard and mushrooms; cook until chard is wilted.Add coconut milk and seasonings.Simmer for 3-4 minutes. For a creamier consistency, carefully transfer to a bowl and pulse with a hand mixer until desired consistency is reached. Or transfer to a blend or food processor and pulse leaving a few mushroom chunks visible.To vary this flavor of this recipe, replace the curry powder with teaspoon Garam Masala. More...
  3. Onion, Leek, and Pea GratinTue, 17 Jan 2017 06:00:00 -0600
      Tagged: bread crumbs, bungalow chef, casserole, food channel, gratin, heritage cooking, leek, michael mech, onion, pea, roots, root vegetables, sides, warm, winter, Back in the 1870s, Market Day took place on the first Thursday of every month along the southern stretch of what is now called Olde Western Avenue. This was when farmers within a twenty-five miles radius would eagerly bring their livestock and produce to sell to Blue Island residents. My Great Grandma Ma Schade often shared her memories of Market Day and it was easy to imagine her strolling through the market in search of the best vegetables she could find. And yes, root vegetables like onions were high on her shopping list. My onion, leek, and pea gratin pays homage to the onion root vegetable and the farmers who worked the rich Midwestern soil in days past. This is the perfect accompaniment to roast chicken, holiday ham, as well as beef or pork roast.   Foodie Byte Ingredients 3 tablespoons unsalted butter, extra for buttering the casserole dish2 strips bacon3/4 cup panko or Italian style bread crumbs1/2 cup Parmesan cheese (grated)1 leek diced fine1 lb. pearl onions (fresh or frozen), peeled. If using fresh, par boil for one minute in boiling water, then shock them in an ice bath to stop cooking. Remove skins and drain well.1 1/2 cup frozen peas1 cup chicken stock1/2 cup heavy cream1 tablespoon flour Preparation Preheat oven to 400 degrees. Butter a two-quart oven proof casserole dish, butter bottom and sides well.Pan fry the bacon, remove from pan and drain.Retaining the drippings, add the diced leek and saut until golden brown. Chop bacon and reserve. In a mixing bowl, add the bread crumbs and grated cheese. Melt one tablespoon butter in a saucepan and add the onions, leeks, and peas. Pour in the cream and broth. Bring to a light boil and cook until the vegetables are fork tender.Blend the flour and remaining butter in a small bowl and mix it with the vegetables and broth. Cook for two minutes over medium heat. Pour the vegetable mixture into the prepared baking dish and sprinkle with the diced bacon.Top with the cheese-bread crumb mixture. Bake for 12 -15 minutes until golden brown.Serve and enjoy! More...
  4. Spicy Ground Aussie Lamb Nachos with Feta CheeseSat, 31 Dec 2016 18:00:05 -0600
    Prep Time:30 minutes Cook Time:20 mintues Serves:10   Tagged: aussie, australian lamb, feta cheese, greek, ground lamb, instagram, mediterranean, nachos, own your party, spicy, trends, tzatziki,   Own Your Party with this epic Greek nachos recipe using Aussie lamb! You'll get spicy Australian lamb served on fresh-baked pita chips with feta cheese, Mediterranean olive pico de gallo and tzatziki sauce. The spicy ground lamb, Greek tzatziki sauce and Mediterranean pico can be prepared ahead of time so you can focus more on entertaining your guests and less time in the kitchen preparing this amazing appetizer. While we were developing this recipe in our test kitchen a crowd gathered to gobble up the left-overs. Yes, this recipe is that good! If you make this recipe, or any recipe using Aussie lamb, you might want to check out the contest at this link. All you have to do is take a selfie and show your best "I love Aussie lamb!" grin. Grand prize is a trip, and weekly prize packs are being given, too!     Foodie Byte If you are crunched for time, use prepared tzatziki sauce, packaged pita chips and refrigerated pico de gallo from the produce case seasoned with chopped kalamata olives and a splash of olive oil. Ingredients Tzatziki Sauce:1/2 hot house cucumber, peeled, diced1 cup Greek yogurt1/4 cup sour cream1 tablespoon fresh dill, chopped1/2 teaspoon garlic, minced2 tablespoons fresh squeezed lemon juiceMediterranean Pico de Gallo:2 tomatoes, seeded, diced1/2 cup kalamata olives, chopped1 teaspoon garlic, minced1 tablespoon each red wine vinegar and white wine vinegar2 teaspoons olive oilSpicy Ground Lamb:2 tablespoons extra virgin olive oil1 medium onion, diced2 garlic cloves, minced1 lb. ground Australian lamb1 1/2 teaspoons smoked paprika1/2 teaspoon each: dried oregano, crushed red pepper, kosher salt1/4 teaspoon black pepper1/8 teaspoon ground cinnamonPita Chips:4 slices pita breadAs needed, extra virgin olive oilNacho Assembly:1 cup crumbled feta cheese1/2 cup chickpeas, drained1/2 cup sliced pepperoncini peppers, drained Preparation Tzatziki Sauce: Toss cucumber with 1/2 tbsp. salt, drain thoroughly. In a bowl, combine cucumber, yogurt, sour cream, dill, garlic and lemon juice; stir until blended and refrigerate 1 hour (or overnight). Mediterranean Pico de Gallo: In a bowl, combine tomatoes, olives, garlic, vinegar and olive oil; stir to blend.Spicy Ground Lamb: In a heavy skillet, saute onions in olive oil over medium-low heat until translucent; add garlic and heat an additional 30 seconds. Add ground Australian lamb and dry seasonings. Cook until lamb is browned, about 7 minutes, or until fully cooked, stirring frequently.Pita Chips: Preheat oven to 375F. Brush pita rounds lightly with olive oil; slice each pita round into 6 wedges. Working in several small batches, arrange wedges on a baking sheet; toast for 15 minutes or until crisp. Repeat with remaining wedges.Nacho Assembly: Arrange pita chips on a baking sheet lined with baking paper (optional). Top evenly with spicy ground lamb, feta cheese, Mediterranean pico de gallo, chick peas and pepperoncini peppers. Bake uncovered in a preheated oven at 375F for 10 minutes or until fully heated. Remove from oven; transfer nachos to serving platter. Drizzle tzatziki sauce over nachos; serve immediately. More...
  5. Grilled Aussie Leg of LambSat, 31 Dec 2016 17:55:28 -0600
    Prep Time:12 hours Cook Time:15 minutes Serves:6   Tagged: aussie lamb, grilled, instagram, leg of lamb, new years, trend,   Grilled Aussie Leg of Lamb will take away any fear you have of trying something new! It's simply marinate, grill and enjoy.   Find our other original Aussie lamb recipes at this link and "own your party" with as many as you choose!   Foodie Byte Ask your butcher to trim the lamb if you prefer--most supermarket butchers are glad to be of assistance. Ingredients 4-5 pound boneless leg of lamb, trimmed and separated into 4 muscles2 large lemons, juiced6-8 cloves garlic, rough chopped1/3 cup olive oil1/3 cup fresh rosemary, rough chopped1 teaspoon black pepper, coarse-ground1 tablespoon balsamic vinegarKosher salt and cracked black pepper, as needed Preparation Remove lamb from netting; using a sharp paring knife, cut between the muscles to separate boneless leg of lamb into 4 large pieces. Trim excess fat; butterfly larger pieces of meat so all pieces have a somewhat uniform thickness.In a medium bowl, whisk together lemon juice, garlic, olive oil, rosemary, black pepper and balsamic vinegar. Combine lamb pieces and marinade in a shallow baking dish or large sealable plastic bags. Marinate a minimum of 4 hours or overnight, turning occasionally.Bring lamb to room temperature before grilling. Drain marinade and discard. Season lamb with salt and black pepper.Heat grill to medium high heat. Grill lamb, turning occasionally, until thermometer registers 125 to 130 degrees, or to desired doneness (times may vary depending on size of the pieces). Remove from heat; let lamb rest loosely covered for 15 minutes. Slice thinly across the grain for serving. More...
  6. Moroccan Grilled Aussie Lamb SkewersSat, 31 Dec 2016 17:53:14 -0600
    Prep Time:30 minutes Cook Time:20 minutes Serves:6   Tagged: aussie lamb, food, grilled, instagram, moroccan, own your party, recipe, skewers,   Moroccan Grilled Aussie Lamb Skewers are a great way to add an on-trend meat to your menu for 2017. Check out this recipe from The Food Channel chefs and enjoy! Find our other original Aussie lamb recipes at this link and "own your party" with as many as you choose!   Foodie Byte Be sure to soak your skewers in water before using so they don't burn during grilling. Ingredients 1 1/4 cup olive oil3/4 cup lemon juice, fresh6 large garlic cloves, minced2 1/2 tablespoons mint, fresh, chopped1 tablespoon Kosher salt4 teaspoons lemon zest2 teaspoons black pepper, ground2 teaspoons coriander, ground1 teaspoons cumin, ground3 pounds boneless leg of lamb, well trimmed and cut into 2 chunks12 (12-inch) metal skewers20 whole dried apricots, soaked in boiling water 5 minutes, drained2 large red onions, cut into 8 chunks eachCouscous:3 cups chicken broth, hot3 tablespoons butter1 medium white onion, diced1 teaspoon turmeric, ground1/2 teaspoon cumin, ground2 cups, pearl couscous1/3 cup almonds, slivered, toastedKosher salt and black pepper, as neededFresh mint sprigs, as needed Preparation In a medium size bowl, whisk together the first 9 ingredients until fully blended. Transfer 1/2 cup marinade to a small bowl and refrigerate.Add lamb to remaining marinade, cover and marinate 4 hours or overnight in refrigerator.Heat grill to medium high heat. Remove lamb from the marinade. Discard marinade. Thread drained lamb cubes onto half of the skewers. Alternately thread apricots and onions on remaining skewers. Brush reserved marinade on all the skewers and season with salt and pepper. Grill the lamb skewers to desired doneness, about 8-10 minutes for medium rare. Grill red onion and apricot skewers about 10 minutes or until until onions begin to soften, turning occasionally. If apricots begin to burn, move skewers to a cooler part of the grill. For the Couscous:In a large heavy saucepan, melt the butter over medium heat, add onions and saute until soft and light golden. Add turmeric and cumin, stir for about a minute. Add couscous and stir. Pour in broth and cover; simmer over medium-low heat for about 8 minutes, remove from heat and let stand 5 minutes or until broth is absorbed. Fluff couscous with a fork, season generously with salt and pepper. Mound on platter and sprinkle with almonds.Arrange skewers on top of golden couscous and garnish with fresh mint. More...
  7. Slow-Braised Aussie Lamb with Apricot Madeira SauceSat, 31 Dec 2016 17:39:48 -0600
    Prep Time:15 minutes Cook Time:3.5 hours Serves:6   Tagged: apricot madeira sauce, asparagus, aussie lamb, holiday, instagram, mashed potatoes, new years day, own your party, slow braised,   Own your New Year’s Day party with this impressive slow braised Australian lamb recipe. Delicious served with Yukon Gold mashed potatoes and a steamed asparagus. The roast lamb, slow-braised in chicken stock with mirepoix, Madeira, fresh thyme and apricot jam, fills the house with rich aromas in anticipation of a festive dinner.     Check out our other original Aussie lamb recipes at this link and "own your party" with as many as you choose!   Foodie Byte Switch out Madeira in recipe for Marsala wine, if desired. Ingredients 2 tablespoons olive oil1 (3 to 4 lb.) lamb shoulder, boned, rolled and tied1 teaspoon kosher salt 1 teaspoon coarse black pepper1/4 lb. bacon, cut into 1/4-inch strips1/2 yellow onion, chopped1 carrot, peeled, fine chopped1 celery stalk, fine chopped1 tablespoon garlic, chopped1 tablespoon tomato paste1 cup Madeira3 cups chicken stock3 tablespoons apricot jam2 sprigs fresh thyme4 tablespoons cold butter, cut into pieces Preparation Preheat oven to 350F.Heat olive oil in a heavy bottom roasting pan over medium high heat; season lamb with salt and black pepper and brown on all sides. Remove from pan and set aside.To same pan, add bacon and cook over medium-low heat until cooked. Add onion, carrot and celery; saute until tender, stirring frequently. Add garlic and saute 1 minute.Add tomato paste, Madeira, chicken stock, apricot jam and fresh thyme and stir to blend.Return browned lamb to pan, cover and braise in oven for 3 hours.Transfer lamb to platter and cover with foil.Carefully strain braising liquid through a sieve into a bowl, using the back of a spoon to press out any remaining liquid. Transfer liquid back into roasting pan. Simmer liquid on stove top over medium-low heat until liquid has reduced by 50 percent.Reduce heat to low. Slowly add cold butter pieces to braising liquid, whisking constantly, until all butter has melted and sauce is thick and glossy. Return braised lamb; keep warm.To serve, remove strings from roast, transfer to platter and spoon sauce over the top. More...
  8. Quinoa Power BowlTue, 27 Dec 2016 16:50:50 -0600
    Prep Time:10 minutes Serves:2   Tagged: avocado, blueberries, carrot, chickpea, citrus, energy, food channel, fresh, greens, hummus, lemon, olive oil, pepitas, power bowl, protein, quinoa, radish, savory, time crunchers, vegetables, This power bowl is easily customizable to feature your favorite healthy ingredients, but we've decided to load it up with our favorites! There is nothing better than the combination of textures and flavors all on top of a bed of perfectly crisped greens and quinoa. It takes just a little time to make and it looks absolutely beautiful when it's finished! Want to see the video? We have it here!   Foodie Byte This dish can be easily customizable to fit whatever your favorite ingredients are! You can also add in more fruit than vegetables to make a sweeter power bowl. Just make sure to pack in the protein! Ingredients 1 cup fresh greens1 cup quinoa1/2 cup chickpeas6 slices avocado1/4 cup thinly sliced radish1/4 cup thinly sliced cucumber1/4 cup peeled and ribboned carrots1/4 cup hummus1/2 lemon2 tablespoons of olive oil1/4 cup blueberries1/8 cup roasted pepitaspinch black pepperpinch kosher salt Preparation Layer the bottom of a large bowl with cleaned, fresh greens. Place radish, cucumber, carrots, hummus, chickpeas, and quinoa around in bowl in separate areas.Squeeze half a lemon over the top and catch seeds to prevent them from falling into the quinoa bowl.Drizzle olive oil over the top. Add a pinch of black pepper and kosher salt.Sprinkle blueberries and roasted pepitas over the top of the power bowl. Serve and enjoy! More...
  9. Rosemary Aussie Lamb MeatballsThu, 22 Dec 2016 12:44:00 -0600
    Prep Time:45 minutes Cook Time:10 minutes Serves:36   Tagged: breadcrumbs, feta cheese, greek seasoning, instagram, lamb, onion, rosemary,   This Rosemary Aussie Lamb Meatballs recipe takes the humble meatball into the stratosphere! The feta cheese makes it extra moist, and gives the recipe a Mediterranean flair. Own your next party with this signature appetizer. To watch a quick video to see how easily these meatballs can be made, just click here! Find our other original Aussie lamb recipes at this link and "own your party" with as many as you choose!       Foodie Byte These bake up nicely in a 350F oven in about 20 minutes and they freeze well, too. Ingredients 2 tablespoons plus 4 tablespoons olive oil, divided2 cups diced onion3 minced garlic cloves1 tablespoon chopped fresh rosemary1 tablespoon Greek seasoning2 pounds ground lamb2 cups breadcrumbs4 large eggs1/4 cup chopped fresh parsley3 minced garlic cloves1 tablespoon salt1 teaspoon pepper1 1/2 cups crumbled feta cheese Preparation Heat 2 tablespoons olive oil in saute pan over medium heat.Add onions and garlic; saute until tender. Remove from heat; fold in rosemary and Greek seasoning. Cool.Combine Australian ground lamb, breadcrumbs, eggs, parsley, salt and pepper in a large bowl and gently mix.Add feta and cooled onion mixture to ground lamb.Form into 1-ounce meatballs.Saut meatballs in olive oil for 10 minutes over medium heat or until fully cooked.Skewer on trimmed fresh rosemary sprigs if desired. More...
  10. Cherry Cream Apple PieWed, 21 Dec 2016 10:32:04 -0600
    Prep Time:15 minutes Cook Time:60-70 minutes Serves:8   Tagged: ace champion, apple, apple pie spice, cherry, cream cheese, crust, food channel, holiday, indulge, nutmeg, pie, rum, One of the toughest decisions to make (at least for me) is deciding between a slice of apple pie or cherry pie. Luckily Ace Champion has us covered and provides us a mouthwatering Cherry Cream Apple Pie that combines the best of both worlds! Did we mention that there is a rich cream cheese layer separating the apple from the cherry pie? So good!     Foodie Byte Ingredients 3 cups cubed apples2 tablespoons dark rum1/2 brown sugar1 tablespoon ground cinnamon2 teaspoons apple pie spice3 1/2 tablespoons flour2 sheets premade pie crust2 1/2 cups of pitted tart cherries (fresh or frozen)1/2 pure cane sugar2 tablespoons corn starch1/8 teaspoon nutmeg2 teaspoons of pure vanilla extractpinch of kosher salt Preparation Preheat oven to 350Using a 9 inch round pie pan; line a sheet of ready-made pie crust. Form the crust to the pan then set aside until you are ready to add the filling.In a large skillet add enough butter to saut apples (about 2 oz.) Add the cubed apples and sprinkle with cinnamon, brown sugar, and apple pie spice. Mix well to coat all apples with seasoning. Allow to cook for about 1 minute. Pull the pan away from the stove and add the rum to the edge and flamb (optional). Add the flour and mix well. Cook for another 30 seconds. Pour the filling into the premade pie crust. Spread the cream cheese over the warm apple pie filling then keep in refrigerator until the cherry pie filling is ready to go on top of the cream cheese. Place cherries in a medium saucepan.Turn the heat to a medium heat and add the sugar, nutmeg, and lemon juice. In the bowl add the cornstarch, vanilla with a little rum, or reserved juice from the cherries and mix well. Stir the mixture into the cherries.Cook for another 1 minute or until the liquid is absorbed and nice and thick. Spread the mixture carefully over the cream cheese. Top the pie with the second pie shell and seal the edges of the pie. bake in preheated oven for about 60-70 minutes or until the edges of the crust are golden brown. Allow pie to cool at room temperature for at least an hour.Serve and enjoy! More...