This weekend on Food Network, your favorite chefs are sharing tips for stretching ingredients and stretching your dollar. Saturday morning, Ree Drummond is making four different dishes using random cuts of beef, Trisha Yearwood is teaching her nephews some budget-friendly dishes, and the co-hosts on the kitchen are sharing recipes that can be used for breakfast, lunch and even dinner.
On Sunday morning, Tregaye Fraser is joined by Spike Mendelsohn on Kitchen Sink, and they share two recipes for five-ingredient pasta dishes. Then, Giada De Laurentiis is whipping up a menu for a last minute dinner party, and the dishes include Smokey Arugula and Apple Salad , Focaccia with Clementine and Fennel and Frozen-Fruit Sparkling Water.
On Sunday night, it’s Part 4 of the Triple D tournament on Triple D, and the chefs are challenged with making a deluxe dinner on a menial budget. Then, on Worst Cooks, the recruits are forced to get over their fear of fish as they fillet and prepare a seafood feast.
The Pioneer Woman: Other Cuts of Beef – Saturday, Jan. 21 at 10a|9c
Ree’s transforming random cuts of beef into four delicious dishes. She’s turning stew beef into Slow-Cooker Sunday Stew and serving it with fabulous Buttery Lemon Parsley Noodles, then bottom round steak is unbeatable in a Teriyaki Beef Stir-Fry for lunch. Good ol’ ground beef is used as a filling in amazing Meat Pies, then last but not least, a slab of top round London broil stars in a stunning Grilled Beef Salad (pictured).
Trisha’s Southern Kitchen: Money Savers – Saturday, Jan. 21 at 10:30a|9:30c
Trisha’s nephews return to the kitchen to learn some budget-friendly and belly-filling recipes. After giving out some gifts for the dorm, Trisha shows them how to stretch their dollar with dishes such as Garlic Ramen Popcorn, Breakfast Burritos (pictured), Peanut Butter and Jelly Smoothies, Peanut Butter Ramen and Peanut Butter Mug Cake with Chocolate Icing and Potato Chips.
The Kitchen: Bang for Your Buck – Saturday, Jan. 21 at 11a|10c
The Kitchen is giving tips on how to get the most bang for your buck, starting with Sunny Anderson’s Meatloaf Al Pastor (pictured). Learn how to make the most of your produce with the gang’s quick stem-to-peel recipes, plus how to up-cycle and transform everyday household items. Jeff Mauro makes a delicious Slow-Cooker Corned Beef and Cabbage that Katie Lee and Geoffrey Zakarian stretch into breakfast and lunch, then restaurateur Spike stops by to mix up a Jug Red Wine Sangria.
Kitchen Sink: Carbs on Carbs – Sunday, Jan. 22 at 11a|10c
The carbs-on-carbs menu kicks off with an over-the-top sandwich cake, then Spike and Tregaye demonstrate two inexpensive weeknight pasta dishes that are just five ingredients each. Frozen fries get a makeover with two different takes in a skillet, and finally, Katie brings carbs to dessert with a four-ingredient twist on the classic apple pie (pictured).
Giada Entertains: Impromptu Party – Sunday, Jan. 22 at 12|11c
Friends drop by unexpectedly, so Giada shows how to host a fabulous last-minute party. Her menu features Focaccia with Clementine and Fennel (pictured), Frozen-Fruit Sparkling Water, Rigatoni with Greens, and Smokey Arugula and Apple Salad. Then, Giada shows how to use dishes and decor in cabinets to transform a living room and create a special mood with only a few minutes’ notice.
Guy’s Grocery Games: Diners, Drive-Ins and Dives Tournament 2: Part 4 – Sunday, Jan. 22 at 8|7c
Four more Triple D chefs compete to earn up to $20,000 plus the last spot in the Diners, Drive-Ins and Dives Tournament finale, by making classic diner meals. First, the chefs must create a lunch counter special using only ingredients that start with a specific letter of the alphabet. Next, they must make a deluxe diner dinner on a not-so-deluxe budget. Finally, Guy Fieri takes the last two chefs on a culinary road trip to determine which regional take on a chicken entree they must make.
Worst Cooks in America: Fish Freak Out – Sunday, Jan. 22 at 9|8c
Anne Burrell and Rachael Ray are replaced with two surprise culinary giants who don’t “kid” around as they mentor the recruits through the skill drill of making unconventional pizzas. For the Main Dish challenge, the recruits have to get their hands dirty and face their fishy fears by learning to fillet and prepare a fish dinner.
The news cycle has just brought word of a super-gross study about salmon that may be especially upsetting for sushi, sashimi and ceviche fans. Basically, according to the Centers for Disease Control and Prevention, if you eat fish that is either raw or undercooked, you open yourself up to the risk of being infected by a tapeworm, including the intestinally invasive Japanese broad tapeworm (aka Diphyllobothrium nihonkaiense).
While the Japanese broad tapeworm — which, according to the CDC, can grow to be as long as 30 feet (sorry, squeamish readers) — was previously believed to found only in fish in Asia, the new research indicates that may be found in salmon on the Pacific coast of North America, including in wild Alaskan salmon. Four Pacific salmon species — chum, masu, pink and sockeye — have been singled out as particular risks because they are transported without having been frozen all over the world, according to the CDC, which published the study in its journal Emerging Infectious Diseases.
So what can you do to make sure your salmon is safe? It’s actually kind of basic.
1. Cook it (to an internal temperature of at least 145 degrees F).
2. Freeze it (at negative 4 degrees F or below for several days or negative 31 degrees F or below for 15 hours).
“It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness,” the U.S. Food & Drug Administration advises. “However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.”
Freezing out to kill parasites, but it may not do away with every potentially dangerous pathogen, the FDA says. “That’s why the safest route is to cook your seafood.”
Does that mean that you have to give up sushi? Not necessarily. The risk of getting infected by a tapeworm from raw salmon is “clearly … small,” Patrick Okolo, chief of gastroenterology at Lenox Hill Hospital in New York City, explained to the Chicago Tribune.
William Schaffner, a professor of preventive medicine at Vanderbilt University School of Medicine, told CNN that the majority of those who are infected with a tapeworm have no symptoms at all, although some may experience “a little bit of abdominal discomfort, some have nausea or loose stools, and some even lose a little weight.”
Although in extreme cases people may experience a “massive infection” that may block their intestinal tract or cause inflammation of the gallbladder, in most cases, a tapeworm is not “dangerous,” Amesh Adalja, a spokesman for the Infectious Diseases Society of America, told the Tribune.
Long-term vitamin B12 deficiency, which may have neurological implications, is a risk as well. But the good news is that a tapeworm infection, if detected, can be treated with safe, effective targeted medication. “Praziquantel or niclosamide are used most often,” according to the CDC.
In other words, don’t panic, fish lovers. Just be careful.
Some people like ketchup on their fries. Others prefer mayo or vinegar and salt. There are those who favor gravy and cheese curds. (Oh, Canada.) In Australia, people take their fries with chicken salt.
Chicken salt? There’s often no actual chicken in it. (Though — take note, vegetarians — sometimes it does.) It’s a seasoning originally made for rotisserie chicken — by an Adelaide-based spice company, Mitani, in the 1970s, according to Mashable — that became a hit on fries as well as potato chips in the land down under.
By the 1990s, Mitani was retailing its chicken salt to consumers. Today, it exports it as well, sells an estimated 70 metric tons of it annually and competes against rival “chicken salt” makers to boot. (People love it on popcorn.)
So what is it? Recipes vary, but the umami seasoning often contains salt (for starters), turmeric, onion powder and garlic powder. Many companies use a vegan blend. “Despite the name … it contains no chicken ingredients but rather tastes like chicken, making it absolutely safe for Vegans,” JADA Spices notes on its Chicken Salt website, adding that it is also free of gluten and manufactured food additives (no MSG, no anti-caking agents) and paleo-diet compatible.
And if you’re looking for something to try it on, Valerie Bertinelli has your back with this recipe for Homemade Potato Chips with Chicken Salt. Hey, it’s worth a fry!
Here at Food Network, sandwiches go well beyond your basic ham and cheese — and we bet the same goes for your kitchen. That’s why the editors of Food Network Magazine want to know how you build your ultimate sandwich. What’s your cheese of choice? How do you slice it? Do you pile it high with all the fixings? Answer these questions (and more) below, then see how your favorite sandwich stacks up against others’ in a future issue.
Okay, so, technically, Taco Bell’s newest menu item is called the Naked Chicken Chalupa — but if you ask us, that doesn’t quite describe the crispy fried chicken-taco hybrid accurately.
The Naked Chicken Chalupa — which has already been tested in some specific markets in California and Kansas City, Missouri, to “buzzworthy” results, according to a company press release — will launch nationally on January 26. Before you give up on all your New Year’s resolutions and run out to get a taste of this creation, here’s what you need to know about this new-fangled creation.
It’s called “naked” because this chalupa doesn’t have anything resembling a normal taco or chalupa shell; the shell is the big disc of fried chicken, folded in half to create a taco shape to hold the usual toppings, like shredded cheese, lettuce and tomato, plus a semi-exciting-sounding avocado-ranch sauce. Unlike some of the chain’s previous attempts at innovation, this new menu item — the company stressed this part in a recent press release — contains only all-white-meat, antibiotic-free chicken, so you can be hopeful that the rather large chicken shell is, at least, of higher quality than the mystery meat you might remember from late-night taco runs of years past.
According to Eater, this isn’t the first time Taco Bell has tried molding crispy chicken patties into interesting shapes in order to woo customers. It also apparently revealed triangular fried chicken “chips” recently, and served with a dipping sauce, of course. (Although we haven’t yet seen these on a T-Bell menu, we’d guess they’re basically triangular chicken nugget bites.)
The Naked Chicken Chalupa will sell for $2.99, or $5 if you opt for the combo box that also includes a Doritos® Locos Taco, a Crunchy Taco and a medium-sized beverage.
Would you try the new Naked Chicken Chalupa? Tell us in the comments below.
Photo courtesy of @tacobell
Ground Penetrating Radar (GPR) is a non-destructive detection technique that uses high frequency radio waves to evaluate natural or manmade features buried deep in the ground.
The mining and archaeological industry has long been using this geophysical technique to probe for deep objects and resources underneath the ground surface. Despite the current GPR profiling up to around 300 meters, many new techniques and applications have been discovered particularly in the site investigation field. Some of these new applications include concrete scanning and investigation, locating cables and pipes in urban areas, military use (detecting landmines and buried explosives) and many others.
So, how exactly does a GPR work?
The Ground Penetrating Radar technique passes high frequency radio waves through an antenna into the ground. The GPR antenna is pulled by hand or with an ATV or vehicle along the targeted location as it records reflected waves from different objects below the ground surface. Data from reflected waves is recorded in a digital control unit as color bands.
The GPR shows a cross-section profile from the ground surface to the deeper subsurface materials up to certain depths. The depth of a GPR’s profile will vary according to frequency, which ranges from 200MHz -1.5GHz. Objects located beneath the ground surface have varying reflections and since the device records each reflection with a distinct color, a nice 3D visualization can as well be extracted from the data.
GPR is a good technique especially in underground investigations. It can detect buried non-metallic objects such as water pipes and fibre-optics as opposed to some radioactive techniques. The GPR shows, with high accuracy, the exact location and depth of buried objects.
Technology can be very useful, in this case in locating underneath objects. Ground Penetrating Radar has advanced subsurface investigation to a better position, providing people easy and non-destructive methods of identifying underground objects and resources.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Spicy tuna rolls, salmon nigiri and California maki are popular bets when it comes to satisfying sushi cravings, but sticking to the old reliables isn’t exactly the most exciting way to experience the artistry and stunning simplicity of sushi. For those looking to expand their options, omakase is an ideal choice. Meaning “to entrust” or “I’ll leave it up to you,” omakase gives the chef total control, letting the master surprise you with his or her choice of prime seafood. Generally, that means a meal of hand rolls, sashimi and nigiri that go well beyond the usual suspects. Here, Los Angeles chefs divulge their favorite Southern California places to indulge in omakase.
Executive Sushi Chef Jiro Kobayashi is known for his own six-course omakase at ROKU, so you can be sure he keeps his standards high when searching out a spot to dine on sushi during his downtime. When Kobayashi wants excellent raw fish without slicing it himself, he travels to see Chef Atsushi Yokoyama at Hanare in Costa Mesa, California. “His presentations are beautiful and the way he puts together his ingredients is very well balanced,” says Kobayashi, adding that the chef himself is “very humble and laid-back.”
Costa Mesa is also where Top Chef alum Brooke Williamson heads when she has omakase on her mind. Shibucho is the first sushi spot where Williamson experienced this style of dining and she remains a loyal fan all these years later. “I’ve always loved their ability to blend unexpected ingredients,” says Williamson, who is co-chef/co-owner of Hudson House, Playa Provisions, The Tripel and Da Kikokiko, as well as co-owner of the culinary boutique Tripli-Kit. “It’s also the first omakase restaurant I can remember going to and being blown away almost 20 years ago, so I think for that reason it holds a special place in my heart.”
Sushi Gen and Q Sushi
Executive Chef Angelo Auriana and restaurateur Matteo Ferdinandi are self-proclaimed Japanese food fanatics. And though they prefer two different omakase spots, neither strays too far from their own downtown Los Angeles restaurants, Officine BRERA and The Factory Kitchen, when it’s time to step out for sushi. Auriana regularly visits Sushi Gen, where the chef personally serves his omakase menu. Ferdinandi’s preferred place is Q Sushi, particularly because Chef Hiroyuki Naruke’s Edo-style dishes remind him of Tokyo. “From the rice to the fish, the quality of the ingredients and craftsmanship is unmatched,” says Ferdinandi.
The siren call of seafood holds a powerful sway over native New Englander Andrew Gavalla, who is chef de cuisine at Craft Los Angeles. When he gets an omakase craving, he heads to Shunji on the Westside of Los Angeles. “Not only is the sushi excellent; you can [also] opt for unique dishes from the kitchen,” Gavalla says, noting that marinated baby eel and black cod milt have been among the items he has eaten here. “If you go in with an open mind, you will truly be rewarded. If your palate runs more on the safer side, they have no problem tailoring the omakase to your food preferences.”
With sushi powerhouse Nobu Los Angeles among the lauded restaurants on Chef Miles Thompson’s culinary resume, he obviously knows a thing or two about raw fish. Thompson, who currently helms the kitchen at Michael’s Santa Monica, calls Jinpachi in West Hollywood his favorite SoCal omakase spot. “Taka-san, who is the sushi chef, is very kind, warm and generous with his talent,” says Thompson. “The nigiri are either very classic and pristine or slightly modified — for example, a salmon nigiri with a compound chile oil and chives.” It’s this subtle approach that appeals to Thompson. “I enjoy that it is not trying to change too much about a classic sushi meal but applies modern techniques and flavors to excellent rice and fish.”
Photography courtesy of Hanare, Shibucho, Q Sushi, Shunji and iStock
Yes, the yearly effort to make you a better “you” might involve making yourself a little thinner, but you don’t want that same goal to apply to your wallet. For many of us, 2017 is the year we’re finally combating our ever-thinning wallets. With a few of our simple tips on your side, you’ll find that it’s actually easier to eat on the cheap (and to eat well) every day of the week.
Stretch your proteins.
Structuring your meals around a big hunk of meat and a little helping of everything else is a custom that’s falling by the wayside. Instead, use our tips to stretch one protein of protein into four satisfying dinner servings by boosting meat with other ingredients and not making it the focus of the meal. Take this Pot Roast Stir-Fry (pictured above), for example, which gets its heft from eggy noodles, veggies and a hearty sauce.
Own eating eggs for dinner.
Cracking a few eggs into a pan might sometimes gets the rep of a sad fallback dinner, but it doesn’t have to be that way. Using eggs as an inexpensive source of protein can actually be a bit refined, especially if you’re scrambling a few to make Ina’s 5-star, filling Potato Basil Frittata.
Have a little patience.
Go for a budget cut and cook it low and slow. Though pork shoulder is a notoriously humble, fibrous cut, giving it a lot of love will transform this inexpensive cut of meat into fork-tender, crowd-pleasing Succulent Braised Pork.
Extend protein with beans.
While the ingredients for a a fish dinner can often rack up your grocery bill, stretching pricey seafood with inexpensive beans can keep a meal satisfying yet sensible. Melissa d’Arabian pairs white fish filets with sauteed white beans for crunchy, fresh Fish and White Bean Tostadas.
Be the butcher.
Rather than paying the premium for pre-cut meat at the grocery store, do it yourself. Breaking down a whole chicken at home for one-pot Arroz con Pollo means a lot of chicken for not a lot of money. Watch how to do it here.
Make your pantry ready for anything.
Stocking your kitchen on a night-by-night, recipe-by-recipe basis is sure to make your grocery bills soar. Instead, stock up on versatile pantry staples — using these 14 must-haves as your guide — before you need them to prevent any frivolous trips to the store.
Get more ideas for budget-friendly dinners right here.