YumSugar

Yummy Link: Amy Finley's Show Starts October 14

YumSugar — Mon, 27 Aug 2007 13:28:31 -0700

Season Three Next Food Network Star winner Amy Finley's new show will start airing Oct 14. She's got a pretty decent time slot too. - TV Food Fan

What Do You Think of Jag's Behavior?

YumSugar — Wed, 18 Jul 2007 07:01:38 -0700

If you had an ounce of respect left for Next Food Network Star contestant Jag, I have a feeling it's about to dissipate. Our friends at Food Network Addict are reporting that Jag offered to reveal the finalists (a super reality TV no-no) in exchange for keeping his background a secret.

"In a bid to preserve his shot at a six-episode Food Network series deal, Garcia revealed in those interviews that he was one of the final two contestants. Military Times did not include this claim in previous stories because it was not clear whether this was another lie, and to protect the integrity of the show."

Wow. That is really something else. What do you guys think? Do you like Jag?

Source: Food Network Addict and Air Force Times
Image Source

Yummy Link: The Next Food Network Star

YumSugar — Tue, 29 May 2007 10:43:18 -0700

In all of my Top Chef excitement, I've completely forgotten that The Next Food Network Star starts this Sunday, June 3. Word is the show is going to kick things up a notch in order to compete with other food-related reality shows. - Food Network Addict

Yummy Link: Tyler Says "I Do"

YumSugar — Thu, 26 Apr 2007 06:28:19 -0700

Since we're in high wedding mode here at the Sugar Network, it would be a shame if I didn't point out the fact that celebrity chef Tyler Florence's wedding was highlighted in the latest InStyle Wedding Magazine. I found the full InStyle article on Tyler's website, but here are a few gems and classic FNA catty commentary. - Food Network Addict

Yummy Links: From Mark Bittman to Three Desserts

YumSugar — Tue, 10 Apr 2007 12:03:49 -0700

One of my favorite food personalities, Mark Bittman, is getting a new show. It should start this week on PBS stations near you. - Serious Eats
If you want to eat locally, why not start with a garden in your own lawn? You won't be the only one, urban gardening is on the rise. - Chow

Remember how I told you about the state egg debacle? Looks like I really should have clicked on them all, apparently I missed artist Penny Smith's Louisiana's egg featuring a miniature Emeril. - Food Network Addict
Warm weather is arriving and that means it's time for ice cream! Don't miss out on this sweet/salty Salted Butter Caramel Ice Cream. It's not even 11am here and I am drooling. - David Lebovitz
You might want to pay more attention when reading nutrition labels. The math doesn't always add up when counting fat and trans fat. - The Ethicurean
And finally, here are a few desserts for you to try: Berry Brioche Pudding (beautifully put together by La Tartine Gourmande - Arborio Rice Pudding (scroll down to the end of this Smitten Kitchen post) - Ultimate Lemon Pound Cake (a treat for us from Tartelette).

Yummy Links: From Stephen Colbert to Elton John

YumSugar — Tue, 06 Mar 2007 14:59:11 -0800

It's finally official, Ben & Jerry's Stephen Colbert inspired Americone Dream launched last night. Check out the video clip and promotional pictures. - BuzzSugar

I can't seem to get enough of the South Beach Wine & Food Festival coverage. Especially when it has a fun recap like this one (behind the bash photos and more), makes me really wish I'd been there.- Food Network Addict
Fer Food breaks down the difference between a yam and a sweet potato. - via Tastespotting
New York Magazine asked four members of the fashion community (two models, an editor, and a show producer) to keep food diaries during fashion week. Interesting how the model eats more than the editor. - via Serious Eats

Does the flame in a Flaming Dr. Pepper, really bring anything to the party? - Liquor Snob
Leave it to the BBC to bring us Kill It, Cook It, Eat It, a program designed to "bring together the two key moments... the death of the animal and the eating of its meat."- Megnut
Who knows what sort of stuff you'll find when you look for food related things on youtube. Would you have stumbled upon Elton John composing Oven-Instruction Music? - The Amateur Gourmet

Get Your Grill On With Bacon-Wrapped Jalapeños

partysugar — Mon, 11 May 2009 16:00:01 -0700

Recently my friend Jeffrey bragged about an amazing appetizer - cream-cheese-stuffed, bacon-wrapped grilled jalapeños - he had made for a party. Never one to be outdone, I decided immediately to make bacon-wrapped cheese-filled jalapeños that were better than his. After scouring the Internet for the perfect recipe, I chose one from Food Network because it incorporates sun-dried tomatoes and fresh basil in the cream cheese mixture.

The resulting appetizer is wildly delicious, intensely spicy, and downright addictive. The most difficult part is removing the seeds from the jalapeños without cutting the entire pepper in half. For best results I recommend using a sharp paring knife and small spoon. To look at the recipe, read more.

Bacon-Wrapped Jalapeños
Modified from Food Network

Ingredients

12 ounces cream cheese at room temperature
2 cloves chopped garlic
3/4 cup grated Monterey jack cheese
1/4 cup finely chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
Pinch salt, fresh cracked pepper
16 jalapeño peppers (larger than average size will make them easier to stuff)
8-16 slices of bacon* (depends on the size of your peppers)
Skewers, soaked in cold water for at least 30 minutes

Directions

Preheat the grill.
Mix the cream cheese with chopped garlic, Monterey jack, sun-dried tomatoes, and basil. Season with salt and pepper. Mix until mixture is soft and manageable.
Slice each jalapeno lengthwise on one side, being careful not to cut the jalapeno in half. Remove the seeds if you don't think your friends can handle the heat, otherwise leave them if desired. Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
With a small spoon, scoop a liberal amount of the cream cheese mixture into each jalapeño. Be careful not to overfill as the filling may spurt out during cooking.
Wrap each pepper with a strip of bacon, securing the opening in the pepper. Secure the bacon with a skewer.
Barbecue the peppers until they're lightly roasted, or until the bacon is fully cooked. Enjoy!

Makes 16.

*For a vegetarian variation, wrap the jalapeños in a basil leaf.

Print recipe with images | without images

View 12 Photos ›

Would You Order Pizza on Facebook?

YumSugar — Tue, 28 Oct 2008 12:31:36 -0700

Last week, fast-food chain Pizza Hut launched an online ordering system on the social networking site Facebook. Now those of you who are addicted to social networking can order dinner without having to exit Facebook! For extra-quick reordering, the application also remembers your favorites.

Source and Source

The Amazing Rice: Wild Rice and Goat Cheese Stuffing

partysugar — Thu, 06 Nov 2008 10:15:45 -0800

During his Thanksgiving demonstration at the Food Network NYC Wine and Food Festival, Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts. It's moist yet crunchy, spicy yet creamy, and incredibly addictive. I'm contemplating doing a Southwestern-themed dinner, so I can make this stuffing, it's that good. To look at Bobby's recipe, read more.

Wild Rice and Goat Cheese Stuffing
From Bobby Flay

Ingredients

1 1/2 cups wild rice
5 cups water
Salt
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed

Directions

Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.

Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes.

Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.

Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.

Serves 8.

Print recipe with images | without images

View 11 Photos ›

Yummy Links: From Animal Crackers to the Gourmet Next Door

partysugar — Tue, 03 Jun 2008 09:00:02 -0700

Williams-Sonoma recently released circus cookie cutters and Erin made the most adorable cookies. - Erin Cooks
Nobody likes a uni-task kitchen gadget so learn how to use your common appliances in uncommon ways. - Chow
Move over Magnolia: these cupcakes are giving the original cupcake bakery a run for its money. - Grub Street
Speaking of cupcakes, one of the pioneers in the cupcake blog world, Cheryl of the Cupcake Bakeshop, is closing shop. - Slashfood
Once you know the technique for making a salad you can create delicious variations without a recipe. - The Kitchn
Meet SoGreen frozen yogurt, San Francisco's answer to Pinkberry. - FitSugar
Many of you are wondering what happened to Amy Finley, winner of last year's The Next Food Network Star. Wonder no more: she's left the network and moved to France! - Food Network Addict
Source