Posts Tagged ‘Food Network’
Bobby Flay’s Throwdown, Defeated
Posted by The Editorial Desk / Friday, December 2nd, 2011
I know this is old news in NoVA, but ever since moving to the area I crossed-my-heart-hoped-to-die that I would try the pad thai that beat Bobby Flay’s on his cocky T.V. show “Throwdown: Pad Thai.”
The sign doesn't lie.
Not that I really doubted the ability of an authentic Thai chef’s pad thai to win hands-down over the pad thai of Bobby Flay, owner of Bobby’s Burger Palace.
Bobby Flay may be an American culinary hero, but Nongkran Daks of Thai Basil in Chantilly’s pad thai looked like something I obviously had to try.
Really, it was about dang time.
So on a cold, rainy afternoon, I called in an order for one pork pad thai to go. My favorite part of ordering? I was asked on the phone, after placing my order, “Spicy? 1, 2, 3, 4?” as the level of my preferred spiciness. Initially, I went for a “3,” but the voice on the other end of the phone informed me that it was “very spicy,” so I switched it to “2.” I have a high tolerance for spicy food, but to me, the “2″ was perfect — just the right amount of fiery heat to be complemented by the fresh acidic lime juice and crunchy peanuts.
This one’s a winner.
Thai Basil is located at 14511-P Lee Jackson Memorial Highway in Chantilly (703-478-3666).
-Julia Harbo
December Is National Fruit Cake Month!
Posted by The Editorial Desk / Friday, December 2nd, 2011
Well you either love them, or love to hate them.
December is official fruitcake month which makes sense since this seems to be the time of year that we punish our distant friends and relatives with (re)gifts of this oft-mocked dessert. Fruitcakes are the butt of jokes and widely, yet affectionately, despised by almost everyone. Nevertheless, they have remained popular for hundreds of years.
A dense cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits this cake is said to have originated in Ancient Egypt, where they were often placed inside tombs as essential food for the afterlife. Soon after they proliferated all over Europe and have been around ever since. The Crusaders were even known to eat fruit cakes because they were full of nutritious items like dried fruits and nuts and could also withstand their long journeys.
Something that’s lasted for that long couldn’t be all bad, right? Or does it’s reputation as the most despised dessert give it its only lasting legacy?
Whatever the reason, it’s just not quite Christmas without them… So here’s a recipe from the Food Network that promises an edible fruitcake even for non-believers! So go forth a bake cake for some lucky aunt- you only have to utter the F-word and they will know just how lucky they are.
Holiday dream... or nightmare?
Ingredients:
- 1 cup golden raisins
- 1 cup currants
- 1/2 cup sun dried cranberries
- 1/2 cup sun dried blueberries
- 1/2 cup sun dried cherries
- 1/2 cup dried apricots, chopped
- Zest of one lemon, chopped coarsely
- Zest of one orange, chopped coarsely
- 1/4 cup candied ginger, chopped
- 1 cup gold rum
- 1 cup sugar
- 5 ounces unsalted butter (1 1/4 sticks)
- 1 cup unfiltered apple juice
- 4 whole cloves, ground
- 6 allspice berries, ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1/4 to 1/2 cup toasted pecans, broken
- Brandy for basting and/or spritzing
Directions:
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it’s done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. Like us, the cake will get better with age.
Happy National Fruitcake Month!
– Jennie Whistler
Miss USA crowned; Will & Kate’s US chef chosen; Angry Birds brand rises; Zipper hair makes its debut
Posted by Rebekah Lowe / Monday, June 20th, 2011
Monday, June 20, 2011
Last night was a much needed girls’ night in!
In between sips of berry smoothie and bites of chips and dip, I modeled my three new pairs of heels (I accidently went shopping this weekend) for my friend and caught her up on the latest Heartbreaker Bentley drama on ‘The Bachelorette.’ Of course, all this took place during the Miss USA pageant commercials; it was a busy night!
I’d say the pageant was a success. Nobody fell down. No one was too overly tan—although Maine came closest. Miss California, 21 year-old Alyssa Campanella of Los Angeles, took the crown last night and will go on to the Miss Universe pageant in September. She won me over in the evening gown round with a deep green dress that complemented her auburn hair perfectly. If you missed it last night, here’s the winning moment:
People Magazine announced that Food Network star Giada De Laurentiis will be cooking for Prince William and Kate when they visit California in a few weeks. Here’s what she has on the menu:
• Pea pesto crostini: pureed peas on toast topped with half a cherry tomato
• California chopped salad: a mix of grilled lettuces, grilled corn, grilled shrimp, zucchini and crispy tortillas with a light lemon dressing
• Chicken Milanese: breaded chicken cutlets in a creamy tomato fennel sauce
In other food news, you know that game where you launch red fowl at green pigs? Of course you do—it’s Angry Birds. My grandma even has it on her iPad. (Hi, Granma!) Well, get ready for the Angry Birds Cookbook. This egg-themed collection of recipes will be accompanied by the launch of toys, lunchboxes, socks and even an animated TV series. Prepare for the rise of the Angry Birds empire!
Over the weekend, a new hair trend arose that is anything but conventional: zipper hair. I won’t even try to explain. You’ll have to see for yourself:
-Rebekah Lowe
Posted by rebecca / Wednesday, April 13th, 2011
Watch out for Food Network and Donald Trump, two powerhouses, as they will be producing and launching their own wine labels in the near future.
Food Network has collaborated with Wente Vineyards in California and will be featuring their new wines this August for $12.99. Their label is called Entwine, featuring four varietals; a 2009 Vintage of Cabernet Sauvignon, Chardonnay, Merlot and Pinot Grigio. “We wanted to take the mystery out of wine for our viewers so that they could enjoy the marriage of food and wine as much as we do,” says Sergei Kuharsky, General Manager of New Enterprises, Food Network.
After months of speculation and rumors about the future of Kluge Estate Winery in Charlottesville, Trump finally bought the massive 800 acres of land for $6.2 million, which is a steal, as it had a $28 million mortgage before. It seems that he will also keep socialite Patricia Kluge in charge of the wine production.
-Rebecca Kim
Liberty Tavern on Food Network
Posted by rebecca / Sunday, March 13th, 2011
It’s fun to eat at the featured restaurants that the shows on Food Network or the Travel Channel will rave about, such as The Best Thing I Ever Ate. For example, a few years ago, Rice to Riches in New York was featured in an episode (can’t remember which show) and I knew that I had to go try it if I ever visited NYC. I eventually did, and it was delicious! Really overpriced, but 1. it’s NY and 2. I loved the modern container and spoon that it came in! Oh how I wish there was a shop dedicated to rice pudding in NoVA so that I wouldn’t have to resort to Kozy Shack’s.
Anyhow, our own Liberty Tavern in Arlington will be part of the new Food Network show, Meat and Potatoes, hosted by Rahm Fama. It will air on March 28th at 10:00pm (Liberty Tavern is also having a viewing party). The episode is all about pork, as Fama will be “pigging out” in Houston, Arlington, and Los Angeles.
A little bit about the show: Fama is a chef and “meat nerd”, originally from New Mexico. He has a passion for meat and his show travels across America to sample the choicest cuts. He also tastes the side dishes that complement and complete the overall meat dish. Rated “M” for meat, he warns vegetarians to beware.
Visit Food Network for more.
(image: Food Network)
Liberty Tavern
3195 Wilson Blvd.
Arlington, VA 22201
703-465-9360
-Rebecca Kim
La Caraquena Ready for Its Close Up
Posted by The Editorial Desk / Thursday, November 4th, 2010
As we first reported a few months back, La Caraquena will make it’s television debut November 8 at 10 p.m. on the Food Network’s “Diners, Drive Ins and Dives.”
But because the show will air past the restaurant’s regularly scheduled closing time on Monday, chef/owner Raul Claros has decided to mark the very special occasion all day November 11.
Claros plans to replay the episode–during which he presumably walks Guy Fieri through the finer points of arepa- and saltena-making–throughout the day on Thursday. Come 7 p.m., he’ll host a public viewing party for all those involved with the taping–plus any patrons who wish to mingle with the “cast”–replete with complimentary cocktails (think: boozy fruit punch).
Can’t make the soiree?
There’ll be cause for celebration throughout the week, as Claros has all kinds of exciting changes in the works.
Given that the Food Network handlers have already warned/alerted him that D, D & D alumni tend to see a 50 percent-300 percent jump in sales post-broadcast, Claros expects to begin taking reservations via OpenTable on November 8.
He’s also unveiling several new menu items–including a quinoa arepa and some vegetarian options–on November 10.
Meanwhile, holiday sweets’ lovers can expect to find a traditional, fruit-filled Torta Negra on the carte come December 1.
–Warren
Posted by The Editorial Desk / Monday, August 30th, 2010
(Image: Orange Juice Blog)
The Food Network wants your help selecting the next gang of roving restaurateurs to follow around on The Great Food Truck Race.
That is, assuming you are down with throwing your support behind food you’ll probably never taste.
Windy City Red Hots is the ONLY NoVA food truck that made it through to the round of public voting, where it must now compete with the 271 other contenders for the $10k cash prize and a shot at appearing on season 2 of the mobile vending-marathon.
A handful of other D.C.-Metro meal slingers–D.C. Slices (which is erroneously tethered to Alexandria, even though they’ve yet to serve even a slice on this side of the Potomac), Sauca, Fojol Bros. and Pedro & Vinny’s all got the nod–are also in the hunt.
Best of luck to Angel and Pia Miranda and their Chicago-style grub.
But methinks the Food Network could have picked up some other local superstars if they’d only done their homework…
–Warren
Eye on NoVA: Food Shows Feast on Local Talent
Posted by The Editorial Desk / Monday, July 12th, 2010
View NoVA Food Show Tapings in a larger map
Seems you can’t throw a rock these days without hitting a reality TV/cooking show camera.
Of course, if you’ve been dining at any of the buzzy eateries above–or now plan to hightail it out to one of the upcoming tapings–you’ll have no one to blame but yourself when Joel McHale gleefully mocks you on The Soup.
–Warren
Posted by The Editorial Desk / Thursday, April 15th, 2010
Charm City dough boy Duff “Ace of Cakes” Goldman will be strutting his stuff, both figuratively and physically, at the May 1 Virginia Gold Cup–spent several afternoons there during my college years; never once saw a horse–where he’ll unveil his homage to the 85th race and judge a birthday-centric cake walk.
The first 30 contestants who register for the confectionary throwdown ($50 to enter; grand prize is $100 in VA lottery tickets–and bragging rights, ‘natch) will get a chance to parade their homemade sweets in front of Goldman et al. from 1-3 p.m. on race day.
Fire up those flute pans!
–Warren
Food Network Seeking New Talent
Posted by The Editorial Desk / Thursday, February 18th, 2010
(Image: Pop Culture Madness)
Think you have what it takes to become a Food Network star and have your own restaurant?
Here’s your chance.
The Food Network will be casting two teams for a new series, 24 Hour Restaurant Battle.
The show involves two teams competing to design a restaurant within 24 hours. Similar to “Restaurant Wars” on Top Chef, contestants have to create the restaurant’s concept, décor, and menu. Restaurants will be judged and the winner receives money toward a new restaurant.
There will be a casting call in Washington, DC on Monday, February 22 from 10am-3pm at Zentan Restaurant at the Donovan House Hotel.
The producers are looking for three things:
1. Two to five person teams with pre-existing relationships (such as siblings, best friends, parent and child, etc.)
2. Skills to run a restaurant. Any level of restaurant/culinary experience is acceptable. That means you can have little to no culinary training or restaurant experience. They want to make sure one person can run the front of the house while the other person can handle the kitchen.
3. Personality. Anyone who is charismatic, outgoing, energetic, or charming should apply.
Make sure to read over the rules and fill out the application prior to attending the casting call. For more information, contact casting24dc@gmail.com
If you do decide to compete, let us know how it goes!
Good luck!
–Aisha Salazar
