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FOX. MASTERCHEF by Chef Gordon Ramsay

Famed chef Gordon Ramsay is bringing MASTERCHEF, a new culinary competition series based on the smash hit U.K. and Australian format, to FOX. MASTERCHEF conducted a nationwide search for the best home cooks in America, and through a series of exciting elimination rounds, will turn one of them into a culinary master.




MasterChef conducted a nationwide search for the best home cooks in America.

Contestants on MASTERCHEF will be judged and mentored by Chef Gordon Ramsay, famed for his international empire of Michelin-starred restaurants and television series HELL'S KITCHEN and KITCHEN NIGHTMARES. Joining him on the judging panel are restaurateur and wine maker Joe Bastianich, owner of some of the most-celebrated Italian restaurants across the country; and Graham Elliot, the youngest four-star chef in the U.S. and mastermind behind Chicago's first "bistronomic" restaurant.



MASTERCHEF contestants will be put through their paces in a series of challenges designed to test their palate, food knowledge, passion and culinary skills both inside and outside the kitchen. As they're whittled down, they'll face increasing pressure, from being asked to slice and dice a truckload of onions to creating incredible gourmet dishes from boxes full of random ingredients to providing an all-American send-off meal for hundreds of U.S. Marines to catering a high-end wedding.



The winner will walk away with a quarter of a million dollars.

The series will serve as a unique platform for people from all walks of life who want to make a big change and follow their dream of becoming a culinary legend. The winner of America's first-ever MASTERCHEF will also walk away with a quarter of a million dollars and will publish his or her own cookbook.



MASTERCHEF is produced by Reveille, Shine TV and One Potato Two Potato and is based on a format created by Franc Roddam and Shine TV. Shine International handles distribution for the MASTERCHEF format. Elisabeth Murdoch, Franc Roddam, Mark Koops, Howard T. Owens, Gordon Ramsay, Adeline Ramage Rooney, Pat Llewellyn, J.D. Roth and Todd Nelson serve as executive producers.

Top USA Comfort food recipes - Braised BBQ Beef Sandwich & Buttermilk Fried Chicken

Many recipes I found seemed to be rather dated as they called for frying the chicken in vegetable shortening. Most shortenings on the market have transfats in them, which we now know are very bad for us. We do our frying, of anything, in grape seed oil, which as the name implies, comes from the seeds of grapes. It is a high smoke-point oil, which means that you can get it pretty hot before it begins to burn, making it perfect for deep frying. It also has many known health benefits (see the Wikipedia citation). The recipes also called for frying the chicken in a cast iron frying pan. We love our cast iron pans, but they tend to be quite heavy, and retain heat so well, that if you have a problem and have to lower the heat rapidly, you won't be able to do it. Anodized aluminum can also take the heat without warping, but will be more responsive for heating and cooling.




Buttermilk Fried Chicken Recipe



Ingredients

1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces

 1 # buter cubed
2 cups buttermilk

1 large onion, sliced

1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper



2 cups flour

1/2 teaspoon fresh chopped garlic
1/2 teaspoon onion salt

1 teaspoon cayenne pepper

Salt and pepper

2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil



Method

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)



2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.









3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.



Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.







4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.



Serves 4.



Braised BBQ Beef Sandwich Recipe


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Ingredients

One 3-pound chuck roast, rinsed and dried

2 medium onions, chopped

3 EA. Star Anise
1 Tbsp olive oil

1 28-ounce can whole tomatoes (preferably plum tomatoes)

1 18-ounce bottle of your favorite barbecue sauce (or 2 1/4 cups of your favorite homemade barbecue sauce)

1 slice aged new england cheddar
Salt and freshly ground black pepper

12 sandwich or kaiser buns

Method

1 In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.







2 Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.



3 Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.



4 Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.



Serve on buns. Makes approximately 12 sandwiches.

Cake Boss - Season 3 Premiere Preview ( TLC Cake Boss title “Governor, Giant Lisa & Good-bye Mama” ) cake boss marathon all day on TLC...

RETURNING SERIES: "Cake Boss" (TLC at 9)

Buddy Valstro and his family come back for a third season of making cakes at their Hoboken, N.J.-based bakery; this season, the bakery turns 100, and everyone takes a trip to Italy. Last summer's breakout hit returns for a third season. Taking viewers inside the busy Hoboken, NJ-based Italian bakery run by Buddy Valstro alongside his mother, sisters, and other family, the series promises amazing cake creations and Valastro family hijinks. This season, the family celebrates the bakery's 100th anniversary and takes a vacation to visit Italy

In the premiere, Buddy and the crew are taking on one mother of a project: A life-sized cake of Buddy's wife who's turning 30. Of course, everyone in the bakery has an opinion and, as expected, the team can cross the line.he hit cable series about Carlo’s City Hall Bake Shop in Hoboken will air its season premiere this Monday, May 31 at 9 p.m., with a one-hour special featuring New Jersey Governor Chris Christie’s Inaugural Gala held at Newark’s Prudential Center in January.

Buddy Valastro, star of “Cake Boss,” was challenged to create a New Jersey-themed cake to run in line with the theme of the Inaugural Gala, a “Taste of New Jersey.”

The inaugural cake, complete with scenes from the Jersey shoreline, the New Jersey Turnpike, and replicas of both Prudential Center and Carlo’s City Hall Bake Shop, measured 8-ft. long by 4-ft. deep by 4-ft. high. Made up of multiple flavors, Valastro included a blueberry swirl portion, celebrating one of the state’s most well-known fruits. The cake was cut and offered to attendees of the Inaugural Gala, as well as to fans in attendance for the Devils’ game the following night against the Florida Panthers.

“We were thrilled when we heard such a well known, successful New Jersey business would take part in this historic event at the Rock,” said Jeff Vanderbeek, Chairman and Managing Partner of the Devils. “Buddy’s cake, and the presence of the ‘Cake Boss’ series, made the night even more memorable.”

“I was truly shocked to be asked to create the cake for the Governor’s Inauguration at Prudential Center,” Valastro said. “I consider myself a Jersey boy through and through and to do something for the highest ranking member in the state, at such a beautiful arena, was an honor and privilege.”

This will be the third season for “Cake Boss” on TLC. Carlos’ City Hall Bake Shop, known for its specialty cakes designed for events and occasions, has become a popular New Jersey tourist attraction. This is the first time the hit series has featured a political event or inauguration on an episode.

Cake Boss ( Large Van Cake )

Cake Boss is a reality television show, airing on TLC, set at Carlo's Bake Shop in Hoboken, New Jersey. The show stars Buddy Valastro, the shop's owner, and his family, specifically his mother, four older sisters and three brothers-in-law.
Season one of the show premiered on April 19, 2009, and season two premiered on October 26, 2009.
The members of the cast appear as themselves.

• Bartolo "Buddy" Valastro The only son of Buddy Sr. and Mary.
• Mary Valastro Bought the bakery with her husband in 1964.
• Lisa Valastro Buddy's wife.
• Grace Faugno The eldest child of Buddy Sr. and Mary.
• Joe Faugno Grace's husband.
• Maddalena "Madeline" Castano The second eldest daughter of Buddy Sr. and Mary.
• Mauro Castano Madeline's husband and Buddy's right hand man.
• Mary Sciarrone The middle child of Buddy Sr. and Mary.
• Lisa Gonzalez The youngest daughter of Buddy Sr. and Mary. In "Aquarium Adventures and an Announcement", it is announced that she is pregnant.
• Remy Gonzalez Lisa's husband.
• Frank Amato, Jr. Buddy's first cousin and the godfather of his son, Marco.
• Danny Dragone An employee and close family friend.
• Sal Picinich Started working at the bakery in 1964 and is one of Buddy's most trusted employees.
• Stephanie "Sunshine" Fernandez Buddy's first intern and she was also the first woman to work upstairs.
• Christine Campanelli The second woman to work upstairs.
• Violet Valentin Buddy's third intern.
• Daniella Storzillo An employee and close family friend.
• Toni Walton An employee.
• Kevin "Stretch" Krand The delivery boy, known for dropping/creating mass destruction to the cakes Buddy entrusts him with to deliver.
• Cousin Anthony The delivery boy, episodes 8 - present
• Tony Albanese Buddy's second intern, Season 1

Reindeer Food Recipe

Many families leave cookies and milk for Santa, but what about his reindeer? Sprinkled on the lawn on Christmas Eve, Magic Reindeer Food leaves a glittering path--and a sweet snack--for Rudolph and friends.

An inexpensive stocking stuffer, Magic Reindeer Food makes a great classroom or Secret Santa gift. Package this simple recipe in zipper food storage bags, and add a free printable gift tag to make Magic Reindeer Food easy to make--and to give.

Reindeers get hungry too! Mix up some oats, coconut, cranberries, and almonds as a healthy snack for Rudolph and the gang. Come on, he can only eat so many carrots!

Ingredients
2 cups uncooked, rolled oats

1/2 Cup unsalted butter, melted

1/4 Cup honey

1/2 Cup brown sugar

1 Teaspoon ground cinnamon

1/4 Cup dried cranberries

1/4 Cup sweetened, flaked coconut

1/4 Cup slivered almonds

Steps
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and lightly spray foil with a non-stick cooking spray. Add all ingredients into a mixing bowl and stir together until thoroughly combined.

Spread a thin layer of mixture on prepared sheet. Bake 10 minutes until oats or a golden brown. Cool to room temperature to allow oats to harden. Break into bits and enjoy.



Makes 3 cups

How to cook the perfect Turkey bird ? for thanksgiving dinner ?

We were going to give you just 20 simple turkey-cooking tips, but we realized there are far too many turkey questions, so instead we created this comprehensive "Handbook for The Perfect Turkey." It's still very simple and easy to follow, but we think it addresses more of the complexities of why turkeys come out properly cooked, overcooked and unfortunately at times, undercooked (itself a health hazard). If you follow our advice, you'll end up with the best turkey you've ever eaten, no matter whose basic recipe you're following. Here are the chapters and questions you'll find included in The Global Gourmet's Perfect Turkey Handbook:For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.

1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag from the breast and remove the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.

3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.

4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).

5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.

7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.

8. Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.

USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.

These times are approximate and should always be used in conjunction with a properly placed thermometer.

Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

The USDA does not recommend cooking turkey in an oven set lower than 325°



Chapter 1. Buying a Turkey

What size turkey should I buy?
Is it better to buy one large turkey or two small ones?
Should I buy fresh or frozen?
What about turkeys that have been injected with fats and seasonings?
What about turkey parts and frozen stuffed turkeys?
Chapter 2. Storing an Uncooked Turkey

How long can a whole turkey be kept frozen?
How long can a fresh turkey be kept refrigerated?
Chapter 3. Thawing a Frozen Turkey

Thawing Rules
Thawing Methods
Turkey Thawing Charts
Chapter 4. Stuffing (or Not Stuffing) a Turkey

Is it best to cook the stuffing inside the bird, or separately in a baking dish?
If I do want to stuff the bird, what's the best way to do it?
How much stuffing do I need?
Do I need to close up the cavity after it has been stuffed?
Chapter 5: Preparing the Turkey for Roasting

Preparations Step-by-Step
Stuffing & Trussing
Do I need to truss the bird's legs, or can I just roast it the extra effort?
Chapter 6: Roasting the Turkey

Roasting Step-by-Step
How do I keep the breast meat moist when cooking?
Chapter 7: How to Tell When It's Done

Use a Meat Thermometer
My turkey comes with a plastic pop-up timer. Can't I use that instead?
How accurate are "recommended cooking times"?
How can I tell when the turkey is done?
USDA Timetable for Turkey Roasted at 325 degrees F.
Chapter 8: Making the Gravy

Rules for Making Gravy
Making the Basic Gravy
Additions to Gravy
Chapter 9: Carving the Bird

Basic Carving steps
Removing the Thigh, Drumstick & Wings
Carving the breast
Chapter 10: Storing Leftovers & Food Safety After Cooking

Storing leftovers
Reheating leftovers