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Welcome to Food Network Kitchen.
Cheers.
Over the next hour,
we are showing
you some of the
most popular recipes
that you've seen on TV from your
favorite Food Network hosts.
Does that work for you?
And now, thanks to the
Food Network Kitchen app,
you can cook alongside them
and discover even more recipes.
Let's cook together.
For two decades, you've watched
Bobby Flay on the Food Network.
He's hosted your favorite shows.
He's competed, and he's made
breakfast with you
for seven seasons
on "Brunch at Bobby's."
So delicious.
Sharing some of
his classic recipes
like this fan-favorite
eggs Benedict.
Today we are going
to make an eggs
Benedict with Apple sausage.
Let me grate some
onions and the apple.
And I'm going to
add a little garlic,
and we're going to saute
that for our sausage.
You know, we want to get a lot
of flavor into our ground pork.
So we have a Granny
Smith apple here,
and the apple's
obviously going to lend
a really nice natural fruitiness
and sweetness to this,
and I'm just going
to crush some garlic.
All right, so I'm going
to saute these vegetables
in a little bit of
oil, some canola oil.
I just don't want the raw flavor
of the onions and the garlic.
You know, while we're
at it, we'll just--
we'll give the apples
a little cook too.
It's really easy to
make your own sausage,
your own breakfast sausage.
What you do is you just
take your ground pork
and just season it.
So a little bit of cayenne,
some salt and pepper,
some sage, some fresh thyme,
and then I can take my onions,
garlic, and apple, a little bit
of maple syrup, just a splash.
I want to put this back
in the refrigerator.
Let all these flavors
kind of get together,
and then we'll form
sausage patties,
and then we'll cook them.
Let's make some
hollandaise sauce.
I'm going to take
three egg yolks.
So I like to cook
my eggs right on top
of the stove in a metal bowl.
A lot of times people cook
it over a double boiler,
but this is the
way I was taught,
and this is the
way I always do it,
and the whole point is
to really be careful not
to scramble the eggs.
We just want them to get this
sort of pale yellow color,
and obviously they're going
to get nice and light.
We want to create a
ribbon when we do that
so that it all stays together.
All right, we're good.
I'm going to take
some clarified butter.
I'm going to slowly add
to the cooked egg yolks
so that they emulsify.
If you add it too quickly,
it's going to separate,
and really you're going
have to start over.
What you're looking for is
a balance of butter to
egg yolks, in terms of flavor.
See, in that case I
can taste the eggs
and I can taste the butter
almost in a perfect balance.
Then I'm going to add a
little bit of lemon juice.
This is gonna be
a mustard-flavored
hollandaise sauce.
It goes so nicely
with apples and pork.
A little hot sauce,
some Dijon mustard,
and some whole-grain mustard.
The mustard is also going
to thicken the hollandaise
up a little bit.
Little salt and pepper.
That's done.
Now we're going to
get our pork back out,
and I like using a
cast-iron pan for this.
It's going to give us a really
nice crust on the outside.
We're going to make
our patties I'm going
to make them nice and flat.
I'm going to take
our pork sausages.
Put them in our cast iron.
You're going to look for
the edges of the sausages
to get really nice and golden.
Because they're really
thin, these are probably
going to take about three
minutes on one side and
a couple minutes on the other.
They're going to be
great, lots of flavor.
People sometimes have a
hard time poaching eggs,
and they really shouldn't.
I mean, it's a very
simple concept.
You have some water
that's steaming,
and then you take some
distilled vinegar,
and that's going
to actually help
the poached eggs coagulate
or sort of come together
and poach really nicely.
You can see, you know, the
sausages get a little crusty,
but you want a nice crust on
the outside of the sausages.
And also the apples
in here are going
to cook a little bit quicker,
so it's going to give it
a little bit of a darker color.
It's okay.
Just going to use
a little ramekin.
Just in case I break the
egg, I'm not going to have
to fish it out of the water.
We have our sausages.
These look really nice.
Beautiful.
I'm going to plate my eggs
Benedict here.
It's beautiful.
I'm going to take a
couple of English muffins
and some of our pork and
apple sausage right on top.
And I'm going to take
a couple of eggs,
our beautiful poached eggs, and
then some hollandaise sauce,
and the hollandaise
sauce is flavored
with some Dijon and also
some whole-grain mustard.
Just put a little
bit right on top.
Let's give it a taste.
So many different
textures there.
You know, you have
the crispiness
of the English muffin.
Then you have the pork
sausage with the apple running
through it and that
nice silky, soft egg
and the hollandaise with
a little bit of mustard.
The thing I love about
this, it all goes really,
really nicely together.
It kind of makes
perfect sense, and so
why not make brunch out of it?
There you go.
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This is just you
and me hanging out.
How you doing?
Come on.
I know I'm not going to
talk with my mouth full, but--
- Oh, look who just showed up.
- Hey, everybody.
It's Bobby Flay.
I'm Chef Anne Burrell.
It's me, Valerie Bertinelli.
Alex Guarnaschelli.
I'm Buddy Valastro.
Carla Hall.
Teamwork makes the dream work.
This is the tip zone.
We pinch it between
our thumb and forefinger.
BOBBY FLAY: Take the
side of the knife.
I crush it with my hand.
I'm going to make the claw.
I just want you to remember,
stop, drop, and roll.
Use an ice cream scoop to
make them all the same size.
Do you bloom?
Oh, I bloom.
If you're a meat
and potatoes person,
this is the "steak" out for you.
ANNE BURRELL: Pumpkin
ricotta pancakes
with apple raisin compote.
Mm.
What time is it?
Biscuit time.
What time is it?
Biscuit time.
So we need a little bit
of vanilla, maybe a teaspoon
of vanilla or so.
I just put them in.
And this is the genius part.
How fast is that?
Oh, I love this dish.
And you are going
to love it, too.
This isn't culinary school.
This is dinner.
If you've got any questions,
hit the Q&A on the bottom here,
and we're going
to have some fun.
If you have any questions
at all, feel free to jump in.
I'm going to answer
as many as I can.
Janel wants to know what
my favorite meal to make is.
Does a layer cake
count as a meal?
ALEX GUARNASCHELLI:
The question is,
what tip what I give to someone
who's just starting to cook?
I would say don't be afraid.
Are you excited?
I'm so excited for you.
There are a million different
ways to cook a turkey.
There are a million
different opinions
on how to cook a turkey.
While we wait, let's
talk about the miracle
that is the cranberry,
also called bounce berries.
I'm making my Aunt
Kathy's holiday salad.
So she makes this every
year on Thanksgiving.
And your friends are going
to be super jealous of you
when they see what an
awesome chef you are.
And it's going to happen
right here, right now.
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Getting dinner
on the table night
after night it's always
a creative challenge.
Download Food Network Kitchen
today and your weeknights
are about to get a
whole lot easier.
Your favorite Food
Network chefs,
like Molly Yeh from
"Girl Meets Farm",
have got you covered,
sharing creative ways
to make weeknight cooking easy.
MOLLY YEH: I am making
taco pizza, which
is super popular around here.
I am using one of my favorite
taco meats, al pastor.
Al pastor is pork shoulder
that's made with pineapple.
It's sweet, and salty,
and smoky, and so good.
I'm going to start with
some pineapple juice,
which adds amazing sweetness.
I'm going to reserve
the rings of pineapple
in this can for when I
grill up my al pastor.
Distilled white vinegar.
This is going to help
tenderize the meat.
Three cloves of
garlic, dried oregano,
paprika, it's going to
add a great smokiness.
Salt, cumin, a good few
grinds of fresh black pepper,
and 1/4 teaspoon of cloves.
This will add some really
nice warmth to the marinade.
All of these flavors
combined are just going to be
so good with the pork shoulder.
And lastly, I'm going to
use some dried guajillo
chilies, which are a Mexican
pepper that are pretty mild.
And taking away the seeds
will make it less spicy.
Easiest marinade ever.
Now I'm ready to mix it
with my pork shoulder.
So this pork shoulder has
been cut into small pieces.
Because when I distribute
it over the pizza
I want it to be bite-sized.
Pork shoulder is a
delicious, fatty meat that
is great for long marinades.
I'll pour my marinade
all over the pork.
And I'll make sure
it's all coated.
I'm going to marinate
this for about four hours,
but you can let it go
for up to overnight.
The longer, the more flavor.
Since I'm making taco pizza,
I've gotta have salsa.
So I am making
tomatillo salsa in place
of the traditional pizza sauce.
I'm starting with
these tomatillos, which
look like little green
tomatoes, but they're less
sweet and more sour and tingy.
I have some onions
sizzling on my pan.
I'm going to char all
of these vegetables
before I put them into my salsa
for more flavor in smokiness.
I'll also char four cloves
of garlic and one jalapeno,
and taking away the seeds
will make it less spicy.
I'm adding the juice
of one whole lime,
and then I'm going to
add even more brightness
with a splash of white vinegar.
This is going to be
one bright salsa.
I'll add my cilantro.
And I'll season with
a good pinch of salt.
[ Blender whirs ]
Okay, now this is a pretty
salsa.
My pork has been soaking up
all of the amazing flavors
of my marinade.
And I'm going to grill
this right on the pan
that I just grilled the
tomatillo ingredients on.
I know that pineapple
on a pizza is
kind of a controversial thing,
but I love the sweetness
and the brightness.
And with the
smokiness of the pork,
it is just going
to be next level.
So I'm going to start
assembling my pizza.
Now, I'm going to spread on
some of my tomatillo salsa.
I'll just do a
thin layer of this.
Next, I'll add my cheese.
I'm adding some queso
fresco, which is a salty
fresh cheese that I love,
and I'm going to
crumble this all over,
and now I'm going to
add Oaxaca cheese,
which is a really
lovely, melty cheese,
kind of like mozzarella.
I'm ready for the al pastor now.
I really love the
colors of this pizza.
I'm going to bake
it on a pizza stone
at 500 degrees for
about 7 to 10 minutes,
until the cheese is melted
and the crust is golden.
This is going to
be so delicious.
So to finish my pizza,
I'm going to top it
with a few more things, some
onions, queso fresco, salsa,
cilantro, and lime wedges.
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Rachael Ray has been a staple
of the Food Network family
on air and in kitchens
for almost two decades.
Mm, mwah.
She's been helping
America get dinner on the table
faster, fresher, and
tastier than ever
by sharing quick
and easy recipes,
like this popular S'Mac
Burger from 30-minute meals.
I am the self-proclaimed
queen of the burger.
Okay, today, we're going
to roll with a roll.
It's burger night.
We're going to make
Oklahoma-style S'Mac Burgers.
Woo.
We're going to do
tots with ranch.
Oh, my gosh.
Mm, not ranch dressing--
a ranch sprinkle that
you can use on popcorn
and turn into dressing some
other night of the week.
That's glorious.
Tots gotta go first.
They take 20 minutes
according to the package.
I say they take 25, because
I like them extra crisp.
I put the oven on
425, popped it on.
It's been heating up.
It's getting there.
It's almost ready, pop our
tots down, these into the oven.
See you in a bit, boys.
Buttermilk powder
smells delicious.
It's a delicious base
for popcorn topping,
for your
ranch dressing mix.
So to our base of
buttermilk, we're
going to add some granulated
garlic and granulated onion.
Again, they like to travel
everywhere together.
Parsley, dill, and chives--
love, love, and love.
Lots of dried in
the pantry for a go-to
or when you're putting
it on something hot
or that you're going
to roast or grill--
give that a little shake,
grab our meat and some onions.
An Oklahoma burger is a burger
that's smashed onto the grill.
That's very popular.
We need to get our
grill hot first
to get a nice sizzle and
sear and good carmelization
of the sugars in
our meat when we put
it onto our cast iron surface.
We are cooking
a la plancha here, which
means on a flat hot surface.
So I'm going to let
this get nice and hot
over medium high heat.
For beef, if you're making a
beef patty, I like an 80-20.
That means 80% protein, 20% fat.
So Oklahoma burgers,
as I said, are
super thin shaved sweet onions.
We're going to save all
the little snibbly bits
of our onions to use for
stock at the end of the week.
The meat itself--
and take my ring
off here so I can get in there.
When it comes to the
burgers, I like kosher
salt, coarse black pepper.
What we're going to do, now,
instead of making patties,
we need to make
essentially meatballs with
no other ingredients in them.
You score the meat with
the side of your hand
so that when you're pulling
meat for the meatballs,
you know you're going to
end up with four portions
basically the same
shape and size.
Okay, so now we got four balls,
and now we're literally
going to jam the onions
into one side
of each of our balls.
Then when we throw
them onto the grill,
we're going to smash those
onions down into the meat.
So now, we're going to get
oils, onion side down--
onion side down--
onion side down--
onion side down,
and now, the fun part--
start smashing 'em-- grrh.
Come on sucker-- get on down.
I don't think it's
quite time yet,
but this little baby one
up here, maybe he's ready.
Oh, no, he's looking good.
The onions are
looking delicious.
I'm going to flip
them quick to get
our smashed onions
that are nice and brown
up on top looking dynamite.
We got relish, ketchup,
Worcestershire, sour cream,
cheese, oh, and iceberg--
little crunchy iceberg.
For the special sauce,
I don't use mayo.
I think that it comes out
a little too thin for me.
And I like adding the
tang of sour cream,
and it's about equal amounts.
I always make a little extra,
a little more than I need.
I mean, we're only
making four patties here.
I've got some
ketchup, some relish,
and then because it's beef, I
love a little Worcestershire.
Yeah.
Salt and pepper.
Give that sucker a stir.
♪ Mm-hmm ♪
Now, a couple of these
guys in every single bite
across the bun will have
exactly the same amount
of pickle distribution.
So now that my burgers
are just about done,
it's about 4 minutes
on the first side
and like, 2 minutes
on the second side.
Now, I can cheese.
So the last minute or
so that it's on here,
it's going to keep cooking
while the cheese is melting.
The burgers look perfect.
So I'm just going
to pop these off,
so no more carryover cooking,
because they look perfect.
The cheese is getting all
lovely and gooey and melty.
I don't want the burgers
to be overcooked.
We know our onions look awesome.
I'm just going to pull
them off to the side.
Anyway, I think we are
now at crispy totville.
So while the tots
are hots, [laughs]
I'm going to sprinkle them
as liberally or as sparingly
as you like.
I roll deep with the
heat and with spice.
We've got our parsley,
dill, chives--
mm-- and that buttermilk
powder, garlic and onion.
Oh, my gosh, it really smells
like exactly what it is--
ranch tots.
Now, we need a little
salt and pepper.
Boop.
Okay, blue plate
special, literally.
Burger roll on the bottom.
Our sliced pickle, so every
bite, we get a bite of pickle.
That's the way I have
to roll with this.
A little crunchy lettuce.
I'm going to double dressing.
I'm going to put some of my
special sauce on the bottom
and again on the top, because
you need a little dressing
on the salad, right?
Just like John would
pick, a two-cheese,
onion Oklahoma-style
burger, sauce on the top.
A slather.
Ooh, you sexy beast--
look at that.
Pile up our ranchy tots.
Not getting that at
the drive-through.
Oklahoma-style S'Mac
Burgers with ranch tots.
Course, I'm going to
start with the tot.
30 minutes or less, baby.
Mm-mm.
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ANNOUNCER: It's time to
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How good does that sound?
Food Network Kitchen has the
classes to show you how.
Don't you want to, like,
tszuj this up a little bit?
Get ready for shortcuts
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experts, live and on demand.
Happy Thanksgiving!
Download Food Network Kitchen
and start cooking today.
ANNOUNCER 2: If
there's one person
everyone would love to
prepare their holiday meal,
it's Ina Garten.
Cheers.
And this
holiday season, now you can.
With Food Network Kitchen,
the Barefoot Contessa
is in your kitchen
whenever you need
her to guide you through
her recipes, step by step.
Let Ina take the stress
out of your holidays
with one of her perfect
recipes just like this.
Let's talk about
Brussels sprouts.
My feeling is you either
love them or you hate them.
But I think the
people that hate them
remember their
grandmother's, like,
boiled, mushy Brussels sprouts.
But this is a whole new world.
We're talking about roasted
and sauteed Brussels sprouts,
and they're so good.
So I'm quartering
the Brussels sprouts,
and then I'm going to saute
them with onions and bacon.
Because of course,
everything tastes
better with bacon, right?
So what I've done is
I've sauteed some onions
and shallots and
some olive oil just
until they're nice and tender,
and now I'm going to add
all the Brussels sprouts.
It's about 12 ounces
of Brussels sprouts.
Okay, all the Brussels
sprouts in, leaves and all.
And then I'm going
to season it--
2 teaspoons of salt,
1 teaspoon of pepper.
Okay, I'm just going to
put a lid on and let
them steam for five minutes.
So five minutes is up.
They've been steaming
for five minutes,
and actually, what
the steam does
is soften them a little bit.
Now what I want to do is
add a tablespoon of butter,
and then I'm going to
saute them till you
get the best of both worlds.
Sort of the tenderness
of steaming them
and the crispness
of sauteing them--
just five more minutes.
It's pretty quick.
Okay, these look
like they're done.
They're perfectly tender, a
little crisp on the outside.
Just give them a big toss.
Make sure they're well combined.
Okay, two more things to go.
I have a quarter of
a pound of bacon.
I use Applewood smoked
bacon that I've cooked,
because of course, I love
bacon and Brussels sprouts.
Give it a toss,
and then one more thing,
I love the edge
that balsamic vinegar
gives to it,
and I don't use syrupy
balsamic vinegar.
I think it's too
strong for this.
I just use regular
balsamic vinegar.
That's going to be so good.
Trust me, it's not
like your grandmother's
boiled Brussels sprouts--
with all due respect
for your grandmother.
OK, this is ready
for a serving dish.
I'm just going to
put it in this bowl.
Smells so good, the bacon
and the balsamic vinegar
and Brussels sprouts.
A little bit of
fleur de sel to finish it off.
Doesn't that look fabulous?
ANNOUNCER: For more holiday
ideas from Ina Garten,
download the Food Network
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No holiday menu is complete
without the perfect dessert.
With 80,000 recipes and all
your favorite chefs in one app,
Food Network Kitchen is
your ultimate sweet treat.
Looking for something special
to grace your holiday table?
Try this Italian-inspired
caramel apple semifreddo
from Giada de Laurentiis.
I'm breaking up nine
cinnamon Graham crackers
to create a really nice crust.
I think it's the perfect dessert
for Thanksgiving, especially
when you spend all day cooking.
You want to have a dessert
you can make ahead of time,
and this is perfect.
I've melted 6
tablespoons of butter.
Pour it right over,
and then we're just going
to blend this all together.
Mm, I love the smell.
All right, so that's perfect.
So now we've got
a springform pan
here that I've already greased.
So we take the crust and
we just put it right there
in the middle.
Take a glass.
It needs to have a flat side,
and then I just
push down the crust.
Once the Graham crackers
are nice and even
at the bottom of
the springform pan,
pop this in the oven at 400
degrees for seven minutes
until it's nice
and golden brown.
It's time to make the filling
with the apple pie flavor.
My crust is completely
baked and cooled.
So I'm adding 3/4 of
a cup of apple butter,
and I love it because
the apple butter
will give it sort of a nice
thickness and richness.
To kind of even
out the sweetness,
we're going to add a quarter
teaspoon of salt. Now we're
going to grab some
cinnamon, and we're
going to grab some almonds.
So I've got some
ground cinnamon.
So a quarter teaspoon
of ground cinnamon.
We're going to wait
on the almonds.
We're going to add that later
as we add the ice cream.
Time for the caramel
part of all this,
and just buy it at
the grocery store,
and look at that baby!
Nice and thick.
That wonderful apple pie flavor.
OK, done with that.
I am going to grab my ice cream.
Now traditionally, a semifreddo
has a custard, right?
So instead of making a custard,
I'm cutting a few corners.
I'm using some regular
vanilla ice cream.
I'm going to let it
soften slightly so you can
mix all the flavors together.
So you just want to leave it out
at room temperature for about
10 minutes or so, just
to get it nice and soft
so that you can mix everything
really well together.
We're also going to
add about a third
of a cup of toasted
slivered almonds,
because I like a little
crunch in my semifreddo.
So now what you want to
do is just kind of mix all
of the ingredients together.
and don't worry about
the ice cream melting
because we're going to put
it back in the freezer.
So it's going to get
nice and solid again.
So what I'm going to do
here now is just kind
of whip it up a little bit.
Everything is mixed really well.
Take the pan,
and we're going to
pour the mixture on top
of the cooled crust,
and you want to make
sure that the crust is cooled.
We take a piece of plastic wrap.
And this is a fun, little trick.
I take the plastic
wrap and I just
land it right on top
of the ice cream,
and it keeps the top
of the semifreddo
from getting any freezer burn.
So I'm going to pop
this in the freezer
and let it chill nicely.
My family's going
to really enjoy it.
ANNOUNCER: Find more of Giada
de Laurentiis' favorite dishes
by downloading the Food
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ANNOUNCER: For years, we've
been watching our favorite
prime time Food Network shows.
This is wonderful.
Being
amazed at how these
talented chefs and bakers
make their creations
in unique situations.
Yeah!
Under
immense pressure,
and using challenging
ingredients.
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Now, for the first
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You can watch
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and then, immediately after,
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chefs as they make
recipes inspired by what
you've just watched on TV.
And, like, chefs that are
willing to take big risks.
And one
show that consistently
showcases fan favorite recipes
is "Guy's Grocery Games."
Today we're going to create
the open-faced brunch burger,
as seen on "Guy's
Grocery Games."
It's the perfect way
to get to Flavor Town,
so let's get at it.
We have two forms of
meat here, two 12 ounce
each of both pork and beef.
The pork is a great
play on breakfast.
Gives you that little
sausage-like number
that we would get if we had,
you know, sausage and eggs,
or anything like that.
And beef just cuts you
a nice, meaty flavor.
So from here, we're
just going to add
both into this large bowl,
along with some cracked pepper.
Pinch of salt. You do not
want to overwork your meat.
You just want to combine them.
You want to instill a bit
of chew, some texture.
If it all is smooth,
it defeats the purpose
of having the opportunity
to have these beautiful,
charred outsides.
We're looking for four patties.
I've got a nice kind of
even surface in the bowl.
I'm looking at dividing
into four, so I'll
take this quarter, and then--
just with your hands,
you want to kind
of create a nice, flat situation
with a few rough edges.
A little bit sticking out.
We want that.
And then press the center.
And so that will
make sure it stops
it from going to a meatball.
That's one.
We've got four of those to do.
When you're making a
patty, I personally
don't like it too thin.
That's a big boy.
As I said, you want some
bits having an edge.
Okay, now clean up
everything you touched.
and now, what I like to do is
actually before we actually
cook the patties themselves,
season them with a little salt
to create a crust.
And you want this to
happen about 20 minutes
before you actually cook them.
That will remove a little bit
of that moisture on the surface,
so when the--
those patties come in contact,
you've got a nice, crispy edge.
One of the best parts to
cooking off your hamburgers.
All right.
After that, let's get
cooking our actual bacon.
So medium heat pan--
this is thick cut bacon.
And you do not need any
cooking oil or butter
to get these guys started.
They've got a perfect
amount of marbling,
and a thick paste on the edge.
So here I'm just testing
to see how hot the pan is.
Don't actually touch the pan.
Just looking for any heat
you can feel coming off.
From there, once it's
ready, grab one piece
and make sure you place
it down away from you,
so no fat, if any,
hits you in the face,
and repeat.
Creating enough room
for them all to play.
In a minute you'll see
the rendering of the fat,
so a liquid coming out
of the bacon itself,
and what you're looking for
here is just to make sure
that you get a bit of
golden edge on both sides.
All right, time to turn.
That's what you're looking for.
You can see here, little
golden striations.
The fat has rendered down.
Making sure we place
this down away from you,
so it doesn't spit,
and you do not
want to throw away
that juice down at the bottom.
Grab yourself a baking tray.
Just put some paper
towels down, and then
you're just going to place
that down evenly on top.
The paper towel will soak
up any excess bacon fat.
This is breakfast in
a fry pan right here.
Straight away, you get a season.
With that salt on the base.
I'm going to season the
other side with salt,
so when it flips over, it
still gets the same crust.
So what we want to do now
is take advantage of having
golden edges, a little char.
Flip it over after that
three minutes on each side.
So when you're trying to
get underneath your patty,
don't try and, like,
ease your way in.
You've got to be a little
aggressive about it,
and assertive.
Line it up, and straight under.
Flip.
That's what we're after.
Nice, golden edge.
So this char here is a
combination of the fat frying
up the actual patty,
and also that drying out
with the moisture, using
the salt beforehand.
We're going to add
cheese to the top side
now that everything is
still on the fry pan,
and cooked through.
So cheese on top, melted away.
It's like a blanket of love.
Ready?
Put it down, and
just kind of, like--
ah.
[ Laughs ]
And from here, time to
turn our fry pan off
and transfer our patties with
that gooey stringiness present.
Look at that.
Oh, yeah.
I'm going to fry off an egg.
So we need a couple
tablespoons of olive oil,
and we're looking for
a beautiful
sunny side up egg here.
Got a crispy base.
Time to put a lid on top.
Turn the heat down a little bit,
and now it's time to plate up.
Now, open faced burger
with bacon and aioli.
One tablespoon of aioli,
using the back of that spoon
to spread it evenly on one
of our lovely patties, along
with that fried egg.
Yolk is still runny, and
the egg white is strong
and cooked through, as well.
Finish off with some
of that crispy bacon.
Always go for that nice,
criss-cross-like action.
That is the open faced brunch
burger with bacon and aioli,
inspired by an episode
of "Guy's Grocery Games."
ANNOUNCER: Every week,
new videos are available
on the Food Network Kitchen app.
Today we're making
lobster pot pie.
This recipe is inspired by
Guy's visit to the Studio Diner
in San Diego, California
on an episode of
"Diners, Drive Ins, And Dives."
These are the best
chocolate chip cookies ever,
inspired by "Halloween Wars."
ANNOUNCER: We all love food, and
we're cooking more than ever.
We just don't always
love doing it.
Now how would you like
to experience the joy
and convenience of cooking with
the best chefs in the world
right in your own kitchen?
Introducing Food
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We're making cooking
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Food Network Kitchen.
From the biggest names in
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Food Network
Kitchen app has you covered.
Let's turn your kitchen
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Welcome to
Food Network Kitchen.
For years, the Food
Network has been the home
to your favorite chefs.
Hi, everybody.
I'm Molly Yeh, and I'm--
--a bacon puree.
I am the self-proclaimed
queen of the burger.
Now the Food
Network Kitchen app is here.
Let's cook together.
It's the
kitchen's ultimate app.
Real time all the time.
Talking to you live.
Putting the
world's best chefs
in the palm of your hand--
I need to have a bite of this.
--live,
teaching you new skills.
Click on the Q&A button.
Feel free to jump
in, and I'm going
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Betsy, that's a
really good question.
Reclaiming
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I'm here for you.
Do it the right way.
Welcome
to Food Network Kitchen.
MICHAEL SYMON: Let's
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Conquer it, baby.
You've got this.
So we're live.
The Food Network Kitchen app is
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I know you're checking
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--on any
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Very simple breakfast.
We're going to make
some bacon, eggs.
--the only meatball recipe.
Stuffed mushrooms.
Look what you made at home.
Can you feel that dough?
You can do basically
anything you want.
They're all here, for you.
Led by the
best chefs in the world--
I have the greatest teaching
tool you could ever imagine.
Who
taught me to cook?
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Serving up so much
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After her intro, she
says what she's making.
And with the
Food Network Kitchen
app, it's happening every day--
CREW: Guy cam is live.
--to satisfy
appetites like never before.
[applause]
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You want to cook?
Ah!
Of course, it's the
chefs who are bringing the Food
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Food Network Kitchen is putting
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MICHAEL SYMON: Now we're not
only teaching on television
but we're teaching online.
We're streaming.
Now you could teach the world.
What am I making today?
[laughter]
ANNOUNCER: Welcome to
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Download Food Network Kitchen
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