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The Food Channel
  1. How to Make Venison Bologna Mon, 20 Feb 2017 11:51:05 -0600
    Prep Time:60 minutes Cook Time:120 minutes Serves:6   Tagged: appetizer, bologna, food channel, game on!, how to make, party, prep to plate, shawn bailey, venison, venison bologna, Game On! Host Shawn Bailey shows you how to make venison bologna at home. It's simple, easy, and delicious-- plus it saves money! Watch how Shawn makes it Game On! style by adding his own twist to this classic recipe.   There are 267 calories in 3 ounces of Deer Bologna.  82% fat, 5% carbs, 13% protein.   Want to see how it's done? We have the video right here!    Foodie Byte Ingredients 1 venison bologna kit5 lbs ground venison5 lbs ground beef cup dried garlic cup dried onions2 tablespoons ground hot pepper1 lb of high-temperature cheese2 cups maple syrup Preparation Start out by putting casings in a bowl with 4 cups of water. Water temperature should be 70(F) degrees Tip - place a bowl on top to keep the casings wet and flexible for 20 minutesIn a large bowl add 5lbs of ground venison, 5lbs of ground beef. Then the bologna packet seasoningTip - be sure to dissolve curing salt prior for best resultAdd your own spices/ingredients in this step. Make it your ownMix well, add more high-temperature cheese if neededOnce mixed thoroughly its time to stuff the casingGet 1 casing out of the water and openTip - Use a #36 sausage stuffer as your funnel to get the mixture in the casingUse rubber gloves. Keeps your hands cleanWhile adding the meat, squeeze out any air and pack down the meat to get the size of bologna you wantOnce the casing is filled, twist to close and tie with twist bandRinse off the outside of casings in the sinkBake in the oven at 150(F) degrees for 2 hoursThen increase temperature 200(F). Using an oven safe thermometer, insert into bologna, do not removeTip - not removing thermometer keeps the juices in the bologna; allows juices to stay in casing and not spray outOnce thermometer reaches 156(F), remove bologna from oven and put in an ice bath to bring internal temperature 100(F), remove from ice bathPlace on wire rack to dry for 30 minutes at room temperaturePlace in refrigerator overnight for best flavorEat in 10 days or freeze for a later time More...
  2. Pork Bao BunsFri, 17 Feb 2017 10:06:34 -0600
    Prep Time:20 minutes Cook Time:120 minutes   Tagged: bao buns, chinese, chinese cuisine, chinese new year, dumplings, food channel, pickled, pork, pork belly, rattan direct, rooster, vegetable, What better excuse to indulge in some delicious Chinese food than the beginning of the new lunar Year 2017, which in Chinese culture is the Year of the Rooster. Bao buns have been a big food trend for a few years now, and thanks to the chefs at Rattan Direct you can make your own sweet and sticky, slow cooked, pork dumpling! Who can say no to soft fluffy dumplings, with a fresh crunch of pickle and vegetables? Not us!    Want to see how it's done? We have the video right here!   Foodie Byte Ingredients FOR THE PORK 1 lb pork belly 1/2 tsp Chinese five spicePinch of fennel2 tbsp vegetable oil 3 cloves garlic 2 inches ginger 1/2 cup vinegar FOR THE DUMPLINGS2 cups plain flour1 sachet easy bake yeast 1 tbsp caster sugar 1/4 cup milk 1 tsp oil 1/2 cup water FOR THE GARNISH BeansproutsShredded carrotPickled red cabbage Shredded cucumber Preparation Put the pork on a baking tray with the rest of the pork ingredients, cover with foil, and cook for about 2 hours at 160C.To make the dumplings, mix the dry ingredients in a bowl and stir in the wet to form a sticky dough. If it is too wet, add more flour. Too dry, add a little more water.Knead well on a floured surface until smooth and elastic.Leave the dough to rise until double in size.Divide the risen dough into 10 portions and roll into buns. Flatten each bun with a rolling pin and press into an oval shape. Lightly grease and fold over a chopstick or skewer. Set aside to rise again.Remove any rind from the cooked pork and chop the remaining meat into small pieces. Keep the cooking juices and put in a small saucepan.Place a bamboo steamer over a frying pan with a few inches of water in the base. Steam the buns on a circle of greaseproof paper for about 10 minutes or until fluffed up and cooked all the way through.Finally, heat the pan juices until slightly reduced and stir through the pork.Split the warm buns to serve, with a little pork and some of the garnishes. More...
  3. New Hampshire Maple Monte Cristo SandwichThu, 16 Feb 2017 14:14:24 -0600
    Prep Time:10 minutes Cook Time:15 minutes Serves:4   Tagged: 90 seconds in the kitchen, aioli, blackberry jam, fontina, food channel, ham, maple, maple monte cristo, maple syrup, monte cristo, sandwich, We paired smoky-sweet griddled country ham, gooey melted Fontina and creamy maple Dijon sauce together for our Monte Cristo sandwich and then drenched it in real maple syrup for the perfect brunch or late-night sandwich recipe. Because, after all, everyone needs a little bit of over-the-top indulgence once in a while! This is part of a series done with Sandwich America to feature some of our country's great sandwiches!   Want to see how it's done? We have the video right here! To follow more recipes and videos from 90 Seconds in the Kitchen, click here!    Foodie Byte You can use white Cheddar cheese if Fontina is hard to find. Ingredients 3 tablespoons mayonnaise1/2 tablespoon Dijon mustard1/2 tablespoon maple syrup3 large eggs3/4 cup milk1 tablespoon maple syrup3/4 pound country ham pieces, trimmedAs needed, melted butter8 (1/2-inch thick) slices rustic country bread12 slices fontina cheeseAs needed, melted butter4 tablespoons blackberry preserves (optional) As needed, maple syrup, warm Preparation Combine mayonnaise, dijon mustard and 1/2 tablespoon maple syrup in small bowl and whisk to blend; taste and adjust flavor if needed.Combine eggs, milk and 1 tablespoon maple syrup in shallow container and whisk to blend.Fry ham pieces in a large skillet over medium heat until golden and sizzling hot.To assemble sandwiches: brush outer sides of each slice of bread lightly with butter and arrange butter side down on flat work surface. Spread maple Dijon aioli over bottom 4 slices of bread.Top each evenly with ham and cheese. Press closed with top halves of sandwich.Dip each sandwich in the egg mixture to coat bread; drain excess. Melt butter in a large skillet over medium-low heat; add sandwiches and grill on each side for 3 to 4 minutes, or until golden brown.Diagonal-slice sandwiches and arrange on plates; top with blackberry preserves and maple syrup. More...
  4. How to Preserve Morel MushroomsWed, 15 Feb 2017 13:40:23 -0600
    Prep Time:15 minutes   Tagged: food channel, foraged food, freezing morels, game on!, morel mushroom, morels, mushroom, pennsylvania, prep to plate, preservation, preserving morels, shawn baily, wild mushrooms, Game On! Host Shawn Bailey learns how to preserve morel mushrooms with avid mushroom hunter Josh Payne. Watch the technique he uses to freeze morel mushrooms, on this episode of Game On!    Want to see how it's done? We have the video right here! If you would like to know more about the technique for finding morel mushrooms, click here!    Foodie Byte Due to difficulties in cultivation, commercial harvesting of wild morels has become a multi-million-dollar industry in the temperate Northern Hemisphere, in particular, North America, Turkey, China, India, and Pakistan. Ingredients Morel MushroomsFlourSalt Preparation Cut morels in half.Place in a bowl with salt water.Place a paper towel on top. Place bowl in the refrigerator overnight.Remove and drain water.Coat morels with flour, you can season flour if with favorite seasoning.Lay flour coated morels on a baking sheet.Place flour coated morels in the freezer overnight.Remove and place in freezer bag.Freeze and enjoy year round. More...
  5. Proper Belgian Liege WafflesTue, 14 Feb 2017 14:23:55 -0600
    Prep Time:20 minutes Cook Time:5 minutes   Tagged: belgian, breakfast, crispy, decadent, european, fluffy, food channel, liege, pastry, rattan direct, sweets, the recipe show, waffles, These are the Proper Belgian Liege Waffles--delicious waffles that originated in the city of Liege in Eastern Belgium. Consider it European street food that can make your day just a bit decadent! See more from the chefs at Rattan Direct.   Want to see how it's done? We have the video right here!     Foodie Byte Ingredients 1 waffle iron1 1/2 cup of plain flourPinch of salt1 cup of butter3 large eggs1 cup of sugar cubes Preparation Combine flour, salt, and yeast in a large mixing bowlSlowly melt the butter over medium heat in a saucepanWhile you wait for the butter to liquefy, crack three eggs into a mixing bowl and beatAdd beaten eggs to the dry ingredients and mix well Pour the melted butter into the mixture and stir until it forms a soft dough Cover the dough with clingwrap and set it aside to rise, the dough should double in sizeWrap the sugar cubes in a cloth and crush with a rolling pin Reduce the sugar cubes into small lumps, this does not need to be pulverized, small lumps are key Mix the sugar into the dough and let it rise for another 20 minutesHeat the waffle iron to medium heatAdd 1/8 of the mixture to the iron, cook for five minutes, turning regularly Serve hot waffles with toppings of choice More...
  6. How To Make A Wyoming Bison BurgerTue, 14 Feb 2017 14:21:56 -0600
    Prep Time:15 minutes Cook Time:15 minutes Serves:4   Tagged: america, american, barbecue, bison burger, buffalo, burger, cast iron, food channel, gouda, grilled, hamburger, meat, meaty, pan seared, protein, sandwich, sandwich america, skillet, sweet, wyoming, American Buffalo (bison) meat has a rich, slightly sweet meaty flavor and lean fine marbled texture. We pan-seared our bison burgers in a cast iron skillet, but they are just as delicious done on the grill. Bacon, crispy onion straws, barbecue sauce and pickles add bold flavor to this bison burger recipe- but they are just as delicious simply topped with your favorite condiments! This is part of a series done with Sandwich America to feature some of our country's great sandwiches!   Want to see how it's done? We have the video right here!      Foodie Byte The secret to restaurant quality burgers is to always butter and toast the buns. This adds a delicate buttery crunch to the bun that truly elevates the burger experience. Ingredients 11/2 pound ground bisonTo taste, salt and black pepper1 tablespoon olive oil4 slices Gouda cheese4 sandwich buns, split, butter toasted4 tablespoons mayonnaise1 cup shredded iceberg lettuce4 dill pickle slabs, drained8 strips bacon, cooked crisp1/4 cup smoky-sweet-type BBQ sauceAs needed, crispy onion straws, oven-baked according to package directions Preparation Gently form ground bison into 4 (6-ounce each) patties (do not overwork ground bison).Season with salt and black pepper.Heat olive oil in a heavy skillet over medium heat.Add bison patties and cook on each side for 3 to 5 minutes, or to desired doneness.Top patties with sliced cheese and cook until cheese melts. Spread mayonnaise evenly over bottom halves of toasted buns; top evenly with shredded lettuce, pickles, and burgers.Top burgers evenly with bacon, crispy onion straws and a drizzle of barbecue sauce.Close with top halves of toasted buns. More...
  7. 90 Second Grilled Buffalo WingsTue, 14 Feb 2017 14:20:06 -0600
    Prep Time:10 minutes Cook Time:20 minutes Serves:6   Tagged: 90 seconds in the kitchen, blue cheese, buffalo, cayenne pepper, crispy, flavor, food channel, grilled, healthier, juicy, wings, Grilled wings are a healthier alternative to fried wings, but just as satisfying. Use your favorite cayenne pepper sauce, and serve these with a chunky blue cheese dressing. Be sure to have hot crusty bread for dipping in the delicious wing sauce. Grilling the wings is also a wonderful way to showcase any other flavorful sauce.   Want to see more videos and recipes from 90 Seconds in the Kitchen? Click here!    Foodie Byte Ingredients 3 pounds chicken wings, whole3/4 cup cayenne pepper sauce1/2 cup unsalted butterKosher salt and black pepper, as neededBlue cheese dressing, chunkyCarrots, for dippingCelery, for dipping Preparation Heat grill to medium-high heat.Fold the chicken wings, hooking the claw inward to make a little triangle.Spread the wings out on a large baking sheet and season generously with Kosher salt and pepper. When the grill is hot, grill the wings 15-20 minutes, flipping occasionally. In a small saucepan melt butter and add hot sauce over medium-low heat.When the wings are charred and fully cooked, place in a large bowl and pour the butter mixture over the wings and toss until well coated. Serve with chunky blue cheese dressing, celery, and carrots. More...
  8. A Raspberry Valentine's Kiss MacaronFri, 10 Feb 2017 14:04:11 -0600
    Prep Time:50 minutes Cook Time:20 minutes   Tagged: celebration, dessert, food channel, holiday, kisses, macaron, meringue, raspberry, rattan direct, romance, the recipe show, valentines, valentine's, valentine's day, valentines day, Thanks to the chefs at Rattan Direct for bringing us this perfectly adorable recipe! Nothing says Valentine's Day better than a Raspberry Macaron Kiss! In this macaron recipe, you can fill these delicious shells with any filling of your choice-- we recommend buttercream, jam or a chocolate ganache! Want to see how it's done? We have the video right here! To find more of The Recipe Show by Rattan Direct on The Food Channel, click here!     Foodie Byte Ingredients 3/4 cup icing sugar3/4 cup ground almonds2 cups flour2 tablespoons confectioners raspberry powderLemon juice2 eggs1/2 teaspoon food coloring gel in rose Preparation Draw 3cm circles spaced 2cm apart, fill 3 sheets.Blitz the icing sugar and ground almonds together in a food processor.Refine your flour by passing it through a sieve.Mix the confectioners raspberry powder into the flour in a medium sized bowl.Transfer the mixture to a separate bowl, and wipe the first bowl clean with a few drops of lemon juice.Separate the whites from 2 eggs.Pour your egg whites into the clean bowl.Beat with an electric whisk until foamy.Once the egg whites form soft peaks, gradually beat in the icing sugar.Beat until the egg white and icing sugar mixture is stiff, shiny and sticky. Scrape the bowl.Fold the gel food coloring into the egg white mixture.Add half of the dry mixture, gently folding it in.Add a drop more of food coloring gel.Continue folding the mixture as it gets looser.Once the mixture is ready, work quickly to fill a piping bag with the mixture.Snip the tip of a piping bag to create a 1.5 cm hole.Use your lower hand to steady the bag, and the top hand to squeeze out the mixture.Keep the tip close to the paper and the bag upright.Squeeze gently to form a rounded mold and quickly lift the tip when you have filled the premade circle.Leave to set for 30 minutes.Bake at 290 Fahrenheit for 20 minutes.Rotate the tray after 10 minutes.The macaron shells should be crisp, yet fragile, not rubbery or soft.Fill the shells with your filling of choice. More...
  9. Chicken PieThu, 09 Feb 2017 13:14:59 -0600
    Prep Time:10 minutes Cook Time:45 minutes Serves:4   Tagged: baked, baking, beurre manie, chicken, crust, dough, flaky, flavor, food channel, fresh, homemade, meaty, moist, pastry, pie, poultry, rattan direct, savory, the recipe show, Savory or sweet, pie is one of the great joys of life, and no one makes pie like the chefs at Rattan Direct! This chicken pie recipe embodies comfort food, not to mention the fact that food made at home has a depth of soul that cannot be factory forged. The buttery, flaky crust coupled with a moist and meaty filling makes this chicken pie your next go-to dish.    Want to see how it's done? We have the video right now!    Foodie Byte Ingredients FOR PASTRY CRUST2 cups flour3/4 cup cold butter, diced1/3 cup cold vegetable shortening, dicedA pinch of salt 6 tablespoons cold waterFOR CHICKEN PIE1 1/4 cup double cream1/2 cup chicken stock (optional) 1 tablespoon butter1 tablespoon flour2 3/4 cup shredded and cooked chicken Handful of fresh parsley, chopped1 egg, for glazing Preparation Mix the flour with the salt in a large bowl and tip in the chopped butter and shorteningGently run the fats through the flour so that each piece is coatedThe fats must now be incorporated into the flour. There are a few ways of doing this by hand or by machineTo use a machine, put all of the above into a food processor and pulse about 5 or 6 times until it looks like fresh breadcrumbsTransfer the lot back to the bowlTo do it by hand, begin by chopping the fat with a broad-bladed knife or a pastry cutter (a wire whisk is a good substitute for those of us without a pastry cutter)Get the fat pieces as small as you can at this stage before adding the warmth of your handsOnce the fats are chopped into the flour, rub the remaining lumps through the flour with the tips of your fingers. You put your hands into the bowl, lift some out with your fingers and rub your fingers together so the mixture falls back into the bowl. Keep doing this until it looks like fresh breadcrumbsNow add the water, too much water will make the pastry toughGradually stir in the cold water until the mixture starts to form a dough. Give it a helping hand once in a while with your fingers. Once it clumps together, even if it seems slightly dry, stopWrap in cling film or a plastic bag and place in the fridge for 30 minutesNow you need to make a beurre manie; a paste for quickly thickening sauces that they use in pro kitchensMix one tablespoon of melted butter with an equal amount of flour and set asideTo make the pie filling, add the cream and the stock (if using) to a wide based pan like a frying panPlace over a medium-high heat and bring to the boil. Add a blob of the beurre manie and whiskGive it a second to see how thick it gets and then keep adding until the sauce is thick enough to coat the chickenMix the cooked chicken with parsley, salt and pepper and add to the sauce with a drop of lemon juice. Stir to combine and then set aside to coolPre-heat the oven to 375F Once the pastry has rested in the fridge, bring it out ready for rollingYou need half for the top and half for the bottom for a 9x8 dish Roll each half of the pastry out to form a rectangle, or circle if you find it easier, about the thickness of coinPlace one-half on the baking sheet and brush all edges with beaten egg mixed with a little waterTop with filling, spread almost to the edgesTop with the other half of the pastry, press down to expel any air, and seal the edges togetherCrimp the edges any way you wishBrush the top with egg wash and slash three lines in the pastry for the air to escapeBake on center rack of the pre-heated oven for 45 minutes More...
  10. Easy Chicken Parmesan BakeThu, 09 Feb 2017 12:24:23 -0600
    Prep Time:10 minutes Cook Time:45 minutes Serves:4   Tagged: baking, breadcrumb, cheese, chicken, chicken parmigiana, food channel, italian, mozzarella, panne, parmesan, rattan direct, the recipe show, As the coldest season lingers on, we want to eat something comforting at the end of a long day. The chefs at Rattan Direct give us just that, with their Easy Parmesan Chicken Bake! This creamy tomato base, filled with delicious and fresh ingredients, and topped with a melty, mozzarella cheese make this the perfect dish to cure your winter blues.    Want to see how it's done? Check out the video here!    Foodie Byte Ingredients 3 to 4 chicken breasts3/4 cup fresh breadcrumbs 3 tablespoons Parmesan cheese, grated1 small bunch fresh parsley, chopped3/4 cup tomato pasta sauce4 tablespoons crme fraiche 1 cup grated hard mozzarella 1 tablespoon olive oil Flaked sea saltFreshly ground black pepper Preparation Preheat the oven to 350FButterfly the chicken breast open, as shown in video Brown the chicken breast in olive oil, on each side, season, and set aside Mix the crumb with the parsley and Parmesan Layer the chicken with the sauce and crme fraiche Top with mozzarella and then the crumb mixture Bake in the oven for about 45 minutes, or until the chicken is tender and the topping is browned More...