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Sports Stars to Cook on 'Chopped' This Season

Sports Stars to Cook on 'Chopped' This Season

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Charity episode has Tiki Barber and Danica Patrick face off in the kitchen

Race car driver Danica Patrick will compete on an episode of 'Chopped' this season.

The world’s athletes have a lot of things going for them. But can they cook? It’d be fun if they couldn’t, because then the rest of us would have a good chance to watch celebrities burn things on the upcoming sports star theme episode of Chopped this season.

According to Food Network Gossip, the competitive cooking show will air a special one-off episode in September, where sports celebrities will face off over a stove to win money for charity. The competitors will include football player Tiki Barber, race car driver Danica Patrick, Olympic swimmer Natalie Coughlin, and bodyguard and amateur boxer Chuck Zito.

According to Food Network, the competitors "feel right at home in the kitchen," and the first course they tackle will involve salmon dishes. In the second round, we’ll get to see everybody stress out over chocolate-covered marshmallows, which are apparently very difficult to work with. For the finale, the competitors must figure out how to do something interesting with olive oil cake.

The episode is scheduled to air Sept. 3, and the sports stars will be competing to win money for their charities.

Chopped (TV series)

Chopped is an American reality-based cooking television game show series created by Michael Krupat, Dave Noll and Linda Lea. It is hosted by Ted Allen. The series pits four chefs against each other as they compete for a chance to win $10,000. New episodes air every Tuesday at 9 p.m. ET on Food Network.

  • Edward Schindler (supervising prod.)
  • Jessica Paul (supervising prod.)
  • Loe Fahie (EIC)
  • Amy Stanford
  • Noah Odabashian
  • Nassdja Valentin
  • Janet Pirchio
  • Sarah Douglass
  • Beth Paholak
  • Kate Kenny
  • Laurie Benner
  • Evald Ridore
  • Jonathan Soule
  • Amanda Durett Cercone
  • Erik Klein
  • Matt Hollywood
  • Brad Yankus
  • Jimmy Drakulias (On-Line Editor)
  • Axuve Espinosa
  • Michael Wei
  • Gregory Corwin
  • Evan Wise
  • Brian D'Amico
  • Mike Stern
  • Barney Schmidt
  • Brian Gale

A dessert-themed spin-off titled Chopped Sweets premiered on February 3, 2020, with Scott Conant as host. [1]

This roasted salmon and beets with an herb vinaigrette will only take you 35 minutes.

Curtis Stone, who runs Maude and Gwen in Los Angeles, told Insider that this dish isn't just a quick dinner — it's an easy clean-up as well.

"Because the beets are sliced into thin rounds, they'll cook much faster, and high heat quickly roasts both the beets and the salmon," he said. "And everything is cooked on the same baking sheet. You can also use a large baking dish to serve it family-style."

To make Stone's roasted salmon and beets, you'll need: 4 medium golden beets (thinly sliced lengthwise), 1 ½ pounds skinless salmon fillet, 4 cups mixed baby greens, ¼ cup fresh lemon juice, 6 tablespoons extra-virgin olive oil, 3 tablespoons shallots (finely chopped), 1 tablespoon fresh chives (finely chopped), 1 tablespoon fresh flat-leaf parsley (finely chopped), 1 tablespoon fresh tarragon (finely chopped), 1 tablespoon lemon zest (grated).

First toss your beets with 1 ½ tablespoons of olive oil on a baking sheet, coating them. Season with salt and pepper. Then arrange the beets in the center of the sheet, forming a bed large enough to hold the salmon.

Roast the beets for about 20 minutes in an oven set to 450 degrees Fahrenheit.

Take the sheet out of the oven and place the salmon on top of the beets. Brush the salmon with ½ tablespoon of olive oil and season with salt and pepper.

In a large bowl, mix the chives, parsley, and tarragon. Sprinkle the mixture over the salmon, saving 1 tablespoon for the dressing.

Roast the salmon for 15 minutes. While it's cooking, whisk the remaining 4 tablespoons of olive oil with the shallots, lemon zest, and juice into the remaining herb mixture. Season the dressing with salt and pepper.

Toss your mixed greens with 2 tablespoons of the dressing. Drizzle the rest over and around the salmon and beets. Serve alongside the greens.

How to Cook Kale

Kale used to only be used as garnish for buffet items like potato salad. But now it's a super food that's been trending for years. If we're being honest, most of us don't like kale if it's raw and tossed in a salad. We know it's good for us, so we blend a bunch into our smoothies and call it a day. But kale can be SO much more than a smoothie filler. Sautéed with some garlic it only takes 10 minutes to make and will be the easy side dish you crave. Here's a few tips on how to get the most out of your kale.

1. Seasonings are your friends.

Kale doesn't have to be bland to be healthy. Garlic has it's benefits too and makes kale taste 1000x better. My go to is always red pepper flakes, but chili powder or curry powder would taste amazing as well. Don't be scared of kosher salt either! It makes everything good.

2. Make it even healthier.

If you are trying to make your kale as healthy as possible, skip most of the olive oil. If you use a small skillet, you can get away with just a teaspoon or two of olive oil to sauté the garlic, then add your kale with a couple teaspoons of water and it will wilt down perfectly.

3. Make it crispy.

If you want some crispy kale chips spread chopped kale on a baking sheet, season with salt and pepper, and bake at 400° for 6 to 8 minutes. It will get crispy and a little charred on the edges. Makes a perfectly healthy chip! 🙌Store these in airtight container at room temp!

4. Make a better kale salad.

To make a good kale salad, you must massage it. It sounds weird, but it's easy, quick, and makes all the difference. "Shred" your kale by slicing your de-ribbed kale VERY thinly. Then add your favorite dressing, season with salt, and use your fingers to rub the dressing into the kale. That's massaging. And you'll want to it for around 5 minutes. It'll tenderize the kale, therefore making it way less bitter and wayyy more appetizing.

Store your sautéed kale in an airtight container in the refrigerator for up to 3 days. Leftovers are great cold or warmed back up in a skillet.

Have you upped your kale game yet? Let us know how it's going in the comments below!

Editor's Note: The introduction to this recipe was updated on September 25, 2020 to include more information about the dish.

Recipes the Top Chef All Stars L.A. Contestants Are Cooking Up While Social Distancing

It's time to step up your cooking skills!

And who better to help you in the kitchen than a few of the Top Chef All Stars L.A. contestants?

Season 17 of the series is currently playing out week to week on Bravo (Thursdays at 10 p.m.), but the expert chefs are now at home, practicing social distancing amid the coronavirus outbreak like everybody else. Unlike most, though, they're not exactly filling up on cereal or frozen pizza—at least not exclusively! Instead, they're dining on their own unique creations—whether that means putting a spin on a classic or creating something new entirely.

If your stomach is already growling, you're in luck. Top Chef vets Brian Malarkey, Lisa Fernandes, Nini Nguyen and Jennifer Carroll all shared their detailed recipes for everything from masa ball soup to a five-minute roasted chicken.

So hop off the couch and head to the kitchen—it's your time to shine, Top Chef-style.

Get more of this year's contestants by watching Top Chef All Stars L.A. Thursdays at 10 p.m. on Bravo!

Jennifer Carroll

Prior to this year's Top Chef All Stars L.A., Carroll appeared on season six of the Bravo series. She later returned for the season eight All Stars season while also participating in Last Chance Kitchen season seven.

While at home, Carroll said she's been keeping large batch sauces that she can use in multiple ways. One of her favorites? Jerk sauce.

"Jerk sauce can be used on EVERYTHING!" she explained. "Chicken, potatoes, carrots, cauliflower, broccoli, mangos, pineapple, eggs, rice, even delicious baked into bread, cakes and drizzled on Vanilla ice cream. Trust ME it's sweet, spicy and savory."

1.5 cup peeled garlic clove
12 bunches of scallions
1.5 boxes of light brown sugar
6 grams of Allspice
18 grams of cinnamon
30 grams of thyme
6 grams of nutmeg
30 ounces of soy or tamari sauce
3 cups molasses
2 cups rum
2 whole habanero peppers with seeds
1/2 cup blanched preserved lemon
1 cup Dijon mustard
30 grams salt
1 cup olive oil

Add all ingredients except oil to a blender and blend until smooth. Stop blender and scrape down sides. Turn back on and slowly emulsify in the olive oil. Taste and adjust seasoning if needed.

This recipe makes about 5 quarts. You can freeze it or share with family, neighbors and friends.

Lisa Fernandes

Fernandes was a contestant on season four, the Chicago-set season.

As for right now, she said she's been loving Chinese food—especially dishes that incorporate ginger and garlic, like her take on this recipe. And if you run into any trouble while cooking it, Fernandes said to message her on Instagram.

Ginger Chicken & Broccoli

1-pound chicken thighs, boneless, skinless, cut into bite-size pieces
1/2 cup cornstarch
1 egg, scrambled
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 red onion, diced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon red pepper flakes
1 teaspoon sugar light brown or white is fine
3 cups broccoli
Optional: sliced scallions, chopped cilantro, sambal, sriracha, sesame oil, rice
*Cooked Jasmine rice is best but whatever you have at home is fine! Follow the instructions for your rice based on the package.

Bring a pot of water to a boil with some salt. When it's boiling, cook the broccoli for about 3-5 minutes, or until it's tender. Drain and set aside.

Put the chicken and egg into a bowl. Coat well. Coat the chicken in the cornstarch.

In a pan on medium heat, add enough oil to lightly cover the bottom. Cook the chicken on both sides until golden brown. Make sure the chicken is 165 degrees in the middle.

In the same pan, add the garlic, onions and ginger. Cook until golden. Put the soy sauce, rice vinegar, sugar and pepper flakes in the pan. Add the chicken back until the sauce coats everything. Add the broccoli and stir well. Serve over rice!

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Nini Nguyen

Nguyen is a veteran of season 16.

She's offering up a recipe that she used on this year's Top Chef All Stars L.A. in episode two.

Masa Ball Soup

2-3 pounds chicken with bone
3 stalks lemongrass
1 whole onion
6 kaffir lime leaves (if you have)
4-inch knob of ginger
4 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon salt
1 can coconut milk (full fat)

1 cup masa harina
1 teaspoon salt
1.5 teaspoon baking powder
4 large eggs
1/4 cup water
4 tablespoons melted coconut oil

2-inch ginger, thinly sliced
Lime wedges
Green chili
Green onions
Pulled chicken

Place all ingredients except the coconut milk and simmer for about 1.5 hours. In the last half hour add the coconut milk. Strain and pick chicken meat off bone.

Mix wet ingredients and dry ingredients in separate bowls and then combine. Let the dough chill in the fridge for about an hour or until dough is stiff. In a pot filled half way with boiling salted water, place masa balls in and simmer with the lid on for about 45 minutes to 1 hour.

Brian Malarkey

Malarkey was an early competitor on Top Chef from season three.

As of late, he said he's been obsessed with roasted chicken.

"It's the ultimate comfort food for me and my family, but waiting for it to roast is not always ideal," he explained. "So when the family's hungry, I use this 5-minute chicken recipe that is only 5 ingredients It is just as homey and wholesome, without the wait."

Crispy Skinned Pounded Chicken Breast in 5 minutes with Lemon Salsa Verde

4 each chicken breast with skin
3 each lemons
2 tablespoons capers
1/2 cup Extra Virgin Olive Oil
1 bunch Italian parsley, rough chop
salt and pepper
pan spray

2 Large saute pans
Medium mixing B=bowl
Tongs and spoon

*You may have to do this twice—2 breasts each time—as to not overcrowd the sauté pan.

Cover the chicken breasts with a kitchen towel and start pounding—you want to thin the breast out evenly so that it cooks very quickly giving it incredible texture and maximum juiciness. Season the pounded breast with salt and pepper.

Put one of the large sauté pans over high heat, add pan spray and the 4 breasts skin side down. Spray the bottom of the other large sauté pan and place on top of the breast. Now put something heavy on top of the sauté pan to weigh it down—the more weight the better (i.e. pot of water, bricks). Cook for 5 to 7 minutes or until the chicken is white on the side facing up. Flip the breast over and the skin should be crispy golden brown. Remove from heat and place onto a large platter or individual plates.

With a microplane, zest and remove the yellow from the lemons and put into the bowl. Next, remove the peel and segment the lemons (as seen on The Today Show) and add to the bowl. Add olive oil, parsley and capers. Season with salt and pepper and more lemon juice if you like. Now, spoon it onto your beautiful chicken breast!

Cooking With Rania: Fried Calamari With Homemade Marinara Sauce

PITTSBURGH (KDKA) — Rania Harris, of Rania’s Catering, has an under the sea theme going on all this month for Lent.

Fried Calamari with Homemade Marinara Sauce

  • Canola oil, for frying the calamari
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried parsley
  • 2 teaspoons salt, plus more for seasoning
  • 1 teaspoon ground black pepper
  • 1# fresh or frozen and thawed small calamari, cleaned and cut into 1/2-inch rings
  • Lemon wedges, for garnish
  • Grated Parmesan

Marinara Sauce, recipe follows

Preheat oil in a deep fryer to 375 degrees F.
In a large bowl add the cornmeal, flour, cayenne, garlic powder, dried parsley, salt and pepper. Whisk together to combine.
Working in batches, toss the calamari into the dry mixture, shaking off the excess. Carefully add to the hot oil, in batches, until lightly golden, about 1 minute per batch. Remove to a paper towel lined sheet tray and immediately season with salt. Transfer to a platter, garnish with lemon wedges, and serve with the Marinara Sauce and Parmesan Cheese.

Homemade Marinara Sauce

  • ¼ cup extra-virgin olive oil
  • 1 small sweet onion, finely chopped
  • 3 cloves &ndash peeled and chopped
  • 1 tablespoon tomato paste
  • 1 – 35-ounce can crushed Italian tomatoes
  • Salt and freshly ground pepper to taste
  • Pinch of sugar
  • ¼ cup chopped fresh basil

In a large saucepan, heat the extra-virgin olive oil. Add the onion and sauté just until translucent and then add the garlic cloves and cook over moderate heat, stirring occasionally, until the onions begin to turn golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes and season with salt and pepper. Stir in the sugar and simmer over low heat, stirring occasionally, until the sauce is thickened and reduced to 3 cups, about 30 minutes. Add the chopped basil and stir through. Serve immediately.

Chicken kedjenou with millet dambu – chicken stew with millet couscous

Photograph: Romas Foord/The Observer

Kedjenou is a light chicken and vegetable stew, traditionally cooked in a sealed earthenware pot, so the chicken steams and pressure cooks at the same time. The result is moist and intensely chicken-flavoured. Dambu is the name for a variety of side dishes using either broken rice or millet. It can be an accompaniment for stews or sauce, or is delicious eaten on its own.

Serves 2-4
For the kedjenou
chicken 1 small, or 8 chicken thighs
lemon juice 3 tbsp
salt to taste
vegetable oil 3 tbsp
onion 1 medium, diced
garlic 2 cloves
minced ginger 2 tbsp
red pepper 1, diced
scotch bonnet 1, chopped (to taste)
bay leaf 1
ground anise 1 tsp
selim pepper (uda) 2 pods (optional)
ground white pepper 1 tsp

For the dambu
vegetable oil 3 tbsp
millet 100g
chicken stock 200ml
lemon juice 2 tbsp
yaji spice mix (suya) 1 tsp (or substitute with a pinch each of cumin, cloves and ginger powder)
moringa or kale 85g, finely chopped and massaged with a pinch of salt
carrots 40g, shredded
onion 1 small, finely chopped
peanuts or pumpkin seeds 40g, toasted
salt to taste

Rub the chicken with 2 tablespoons of lemon juice, 1 tablespoon of salt and 2 tablespoon of vegetable oil. Leave to marinate for 2-6 hours. Brown the chicken in a frying pan with the remaining oil.

In a heavy bottom pot, fry the onion, garlic and ginger for 5 minutes in the oil used to brown the chicken. Add the pepper, chilli, spices and seasoning. Arrange the chicken on top, put tin foil over the top of the pan and cover it tightly with the lid. Cook on a gentle heat for 1 hour. Adjust the seasoning with the remaining lemon juice and salt.

Meanwhile, make the dambu. Heat a saucepan, add 2 tablespoons of the oil, and fry the millet grains, stirring constantly to avoid burning. When the grains all turn white add the stock. Steam the millet for 20 minutes, with the lid on. Test for doneness, the grains should be al dente. Let the millet cool, covered, then add the remaining oil and “roll” the grains with your hands in the pot to make sure they are coated and separated. Rolling is how you prepare couscous traditionally, so each grain is coated with oil. Add the lemon juice and spice to the grains and mix. Add the raw moringa, carrot and onion. Season to taste, garnish with the nuts and serve with the chicken.

Mac 'n' cheese

Developed by Executive Chef, Phil Carmichael, from Berners Tavern in London, this dreamy dish has eight recommended servings. When eaten in-house, Berners Tavern serves it with a 24-hour red wine marinated braised beef blade baked in, and topped with a sourdough crumb.


One liter double cream
160g gruyère cheese
160g blue cheese
160g cheddar cheese
95g parmesan cheese
95g mascarpone cheese
20g Dijon mustard
2kg macaroni pasta

- Grate all the cheeses and mix them all together along with the mustard.
- Bring the cream up to a boil and pour over the cheese, return the mix to the stove and whisk or blend with a hand blender.
- Mix in the cooked macaroni.
- Place in serving dishes and cover with grated cheddar.
- Bake until golden brown.

'Magnolia Table' Star Joanna Gaines Makes 'Controversial' Substitute for Traditional Recipe

Joanna Gaines is bringing more flavorful dishes in the currently-airing Season 2 of Magnolia Table, but even she admits some of her ingredients might be a little "controversial." The popular HGTV star kicked off Season 2 of her cooking show in early April, and in Episode 4 she spices things up when she serves her sour cream enchiladas, though she swaps out one important ingredient with something else.

The episode, which is now available for streaming on Discovery's new streaming service discovery+, finds Gaines visiting a local tortilla factory before heading back home to show fans how she creates the mouth-watering dish. Telling viewers that "for the Gaines family, Mexican food is our favorite" and revealing that she and her family "cook Mexican food once or twice a week," the former Fixer Upper star also said she swaps out the traditional corn tortilla with flour tortillas. The ingredient swap caused some confusion among fans, with one person commenting on a video for the episode, "she's at a corn tortillas shop and asked for flour tortillas. "

"I grabbed a handful of fresh tortillas from Jesse's today. In traditional enchiladas, sometimes it's corn tortillas but I like to use flour tortillas and it&rsquos quite controversial," Gaines says. "This is called Tex-Mex, this is called Jo-Mex. I don't know, I hate saying Tex-Mex because Texans are like, 'Don't blame us for your problems.'"

As History Today notes, enchiladas date all the way back to the preclassical period (c.2000-250 BC), when the Maya of the Yucatán Peninsula "dipped corn tortillas in pumpkin seeds, rolled them around a chopped, hard-boiled egg and then covered them in a rich tomato sauce." Over the centuries, the recipe has changed, and the current beloved enchilada of today was modernized by the Aztecs. Cheat Sheet notes that Gaines' use of flour tortillas isn't exactly out of the ordinary, as flour tortillas are commonly used for enchiladas in the Mexican states of Chihuahua, Durango, Sonora, and Sinaloa, which are close to the border with Texas, where Gaines and her family lives.

Regardless of how viewers feel about Gaines swapping out corn tortillas for her enchiladas, one thing is for sure: she's keeping it real with Magnolia Table. While most cooking shows present flawless cooking techniques and spectacular end results, Magnolia Table doesn&rsquot shy away from showing Gaines' cooking fails. In a "making of" episode of the series, Gaines said she "started feeling like, 'Oh this is not real, this is more produced&rsquo&rdquo and realized that &ldquoif I'm going to do this, it's going to be me really cooking something, start to finish. Don't stop me. If I mess up, we show it.'" Magnolia Table is available for streaming on discovery+. The series has already been renewed for Season 3.

Try these All-Star Super Bowl recipes from the past

The past year, 2020, brought about a new and unusual lifestyle for all and it appears this will continue for some time yet. So we do what we must, make the best of it, and enjoy what we are doing.

For 11 years in a row plus in a few earlier editions, members of the Gazette-Journal staff, a group of excellent cooks, have baked, stewed, fried and sautéed their favorite recipes for you to enjoy on Super Bowl Sunday. So to prove the chefs knew what they were doing, the recipes were all taste-tested. Several weeks before game time and earlier enough so they could be shared for our readers’ culinary pleasure, the feast was held.

In 2021 there will be no gatherings of a crowd to sample recipes or foods. So our tradition of giving you some Super Bowl specialties, here are a few recipes from the past 11 years.

When Sunday rolls around and the Kansas City Chiefs meet the Tampa Bay Buccaneers for the Lombardi Trophy, try some of these recipes for your own Super Bowl Party.

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Watch the video: 49ers Mount Rushmore (May 2022).


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