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How to Make a Surf and Turf Dinner with Cliff and Anne | Worst Cooks in America | Food Network

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Anne Burrell and Cliff Crooks are dishing out all their best tips and tricks for making a decadent surf & turf dinner! 🦞🥩
Watch #WorstCooks​​, Wednesdays at 9|8c from 1/5/22 to 2/23/22 + subscribe to #discoveryplus​​ to stream the entire library and so much more: http://discoverypl.us/2NeKVgd​.
Get the recipe ▶https://foodtv.com/3pI46QF
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.

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#AnneBurrell #CliffCrooks #WorstCooks #SurfAndTurf #FoodNetwork

How to Make a Surf and Turf Dinner with Cliff and Anne | Worst Cooks in America | Food Network
https://www.youtube.com/watch?v=y-1vi8vfUqs

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46 Comments

46 Comments

  1. @videomailYT

    February 11, 2024 at 11:16 am

    ^^ the seasoning from the steak is wrong, only salt before frying…pepper is a plant and a plant will burn if it is to hot…so the pepper comes after the frying… 🤷

  2. @videomailYT

    February 11, 2024 at 11:16 am

    doesn't matter which meat, but put it into aluminium foil when you throw it in the oven and you'll know why to use alu foil 👍

  3. @videomailYT

    February 11, 2024 at 11:16 am

    ^^ a whole bulb of garlic 😳 does she wanna hunt Dracula 🤔

  4. @edthelazyboy

    February 11, 2024 at 11:16 am

    I'm an amateur home cook and I think this is too much for beginners. The recipes should be simplified in the beginning and they should practice one dish at a time. Instead of whole lobster, start with lobster tail. For the NY steak, I would go with sous vide and reverse sear. More beginner friendly and it frees up time in the kitchen for other things. With the cooking method they used, I see potential problems:
    – The steaks need to be tempered properly before cooking to ensure even cooking.
    – Students should use a meat thermometer to monitor cooking steaks in the oven. Only some experienced chefs can cook by feel. Cooking by time alone in an oven is a big mistake.
    – Even when cooking by temperature, carryover cooking needs to be considered so the meat need to be pulled a bit early. Otherwise, it will overcook while resting.
    – The teachers need to explain the importance of letting meat rest rather than just briefly mentioning it.

    Or they can just start with sous vide and reverse sear. It's much easier and almost foolproof.

  5. @ron70000

    February 11, 2024 at 11:16 am

    Wow

  6. @chuckee1745

    February 11, 2024 at 11:16 am

    I can't wait to taste that. Delicious

  7. @mistertrains1462

    February 11, 2024 at 11:16 am

    Chef Anne looks and sounds like she jumped up from sleeping and start filming.

  8. @meta5175

    February 11, 2024 at 11:16 am

    I would want to attend this! lol feels like we can learn lots of stuff

  9. @gregorie3752

    February 11, 2024 at 11:16 am

    So sad to cook lobys alive 🙁 they scream in pain

  10. @CamilleLaughts

    February 11, 2024 at 11:16 am

    Looks delish, that steak is way over cooked for my taste however. Just a few minutes less and it would have been perfect. I’m sure it’s still tasty though

  11. @arielklay23

    February 11, 2024 at 11:16 am

    I just bought some Yukon gold potatoes and although I won't use duck fat, I might try this technique.

  12. @arielklay23

    February 11, 2024 at 11:16 am

    I remember learning Chef Ann's method of chopping onions and shallots by Rachel Ray back in her 30 Minute Meals show.

  13. @blancaadame7247

    February 11, 2024 at 11:16 am

    👍😋😋😋

  14. @audreynicoletti7329

    February 11, 2024 at 11:16 am

    Why does she have to say I have each time?

  15. @audreynicoletti7329

    February 11, 2024 at 11:16 am

    That meat is raw !!! Ewww

  16. @MrAlexman3

    February 11, 2024 at 11:16 am

    Marty Cummings learns how to surf and turf!

  17. @witchofstonycreek4550

    February 11, 2024 at 11:16 am

    Why on earth would anyone put a perfectly juicy steak in the oven? Also the steak cannot carmelize w/o sugar.Food crimes lol

  18. @sneekypanda

    February 11, 2024 at 11:16 am

    Anne fucked up the pulling the lobster claw meat

  19. @margaretdell25

    February 11, 2024 at 11:16 am

    Drag Queens….Really! The Food Network is losing their minds……Producers, what were you thinking. I wouldn't let my kids watch this season's episodes.

  20. @philiplerner4683

    February 11, 2024 at 11:16 am

    gotta say for people who just did their baseline dishes, thats incredibly difficult.

  21. @fairyqueen1321

    February 11, 2024 at 11:16 am

    This show is so awsome an yet funny at times,,,wish yous can load more longer episodes of these,,,👍👍👍👍😁😁😁🌻🌻🌻🍹🍹🍹🍹

  22. @bwmyers18

    February 11, 2024 at 11:16 am

    That steak is WAY overdone. I'd send that back without even tasting it.

  23. @LindaAlyssYT

    February 11, 2024 at 11:16 am

    holy cow this lookds amazing.

  24. @thomaschapman5282

    February 11, 2024 at 11:16 am

    The lockdown had been affecting many activities as I was very low on cash and couldn’t afford to lose my apartment I contacted ☝️ teams and they ended up adding $12,000 into my PayPal balance

  25. @cicikizable

    February 11, 2024 at 11:16 am

    Noooo the steak is too fatty

  26. @chastitylee381

    February 11, 2024 at 11:16 am

    HI

  27. @Manieplayz

    February 11, 2024 at 11:16 am

    Drew Conway

  28. @pakistanifoodslover

    February 11, 2024 at 11:16 am

    Good 👍

  29. @AfterCovidthefoodchannnel

    February 11, 2024 at 11:16 am

    Mmmm like it! 🦇

  30. @Manieplayz

    February 11, 2024 at 11:16 am

    Drew Conway

  31. @thedecider1984

    February 11, 2024 at 11:16 am

    drag queens? wtf has happened to the food network

  32. @allentrice1703

    February 11, 2024 at 11:16 am

    What the great work for Anne and Cliff! But the worst for cooking by cooks ever!

  33. @MariaSantos-pt4dp

    February 11, 2024 at 11:16 am

    This lady should do her hair

  34. @chebilya

    February 11, 2024 at 11:16 am

    12:30 I am only an amateur cook, but even I can easily see this steak is close to medium well. I think that the problem is in the size of steaks they use, so for the next it would probably be useful to cook a thinner one fully in the pan : that way it willl base more in butter and won't dry out 😉

  35. @johnmirbach2338

    February 11, 2024 at 11:16 am

    🤓🖖✌👌👍😎

  36. @sunrider98_85

    February 11, 2024 at 11:16 am

    Kill the lobster before boiling it…

  37. @koreanguys_mukbang

    February 11, 2024 at 11:16 am

    Really mouth watering!! 🤤👍😋👍

  38. @gertoise

    February 11, 2024 at 11:16 am

    eww unsubbed.

  39. @CookingFoodTV

    February 11, 2024 at 11:16 am

    That looks pretty good 👍 👌 😋

  40. @samuelattias3010

    February 11, 2024 at 11:16 am

    The Worst Food!

  41. @YummyFoodSecrets1

    February 11, 2024 at 11:16 am

    😛🤪❤❤🇵🇰

  42. @samuelattias6740

    February 11, 2024 at 11:16 am

    Nice Dinner

  43. @michaelporter7446

    February 11, 2024 at 11:16 am

    🤤😋👍👌❣️

  44. @simcastpodvids

    February 11, 2024 at 11:16 am

    That looks deliciously expensive

  45. @modegfay8233

    February 11, 2024 at 11:16 am

    Sad fact: it is hard to promote my YouTube channel so I should write such comments to promote it

  46. @vewaik

    February 11, 2024 at 11:16 am

    😍😋

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Jeff Mauro’s Greek Lemon Chicken and Orzo Casserole | The Kitchen | Food Network

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Jeff translates the flavor of his favorite Greek chicken soup into a casserole with orzo that soaks up the bright lemony flavor and …

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Alex Guarnaschelli’s Crab Louis | The Kitchen | Food Network

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Alex whips up creamy sauce with a touch of heat to coat the delicate crab for this elegant, classic salad!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Crab Louis
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 35 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

Sauce Louis:

1/2 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 scallions, minced
Kosher salt
Crab and Plating
2 cups (about 1 pound) cleaned, cooked lump or jumbo lump crab meat, chilled
Kosher salt and freshly ground black pepper
1 small bunch chives, minced
1 head Bibb lettuce, leaves separated
1 cup cherry tomatoes, preferably Sweet 100, or grape tomatoes, halved lengthwise
2 hard-boiled eggs, peeled and quartered
1 large lemon, sliced, for squeezing

Directions

Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning.

For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix.

To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold.

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Alex Guarnaschelli’s Crab Louis | The Kitchen | Food Network


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Sunny Anderson’s Sausage Creamed Collards | The Kitchen | Food Network

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Sunny Anderson breaks down the basics of this hearty green before making her comforting Sausage Creamed Collards.
#SunnyAnderson #TheKitchen #FoodNetwork #Collards #Sausage #Cream
Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Sunny’s Sausage Creamed Collards
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 to 10 servings

Ingredients

Kosher salt
Two 2-pound bags pre-washed collards, further chopped down into thin ribbons
1 cup sour cream
2 cups heavy cream
1 tablespoon all-purpose flour
1/2 teaspoon ground allspice
2 tablespoons harissa
Freshly cracked black pepper
1 tablespoon olive oil
1 pound hot sausage, casings removed
1/2 cup chopped red onion
2 cloves garlic, thinly sliced
12 to 14 cherry tomatoes, halved

Directions

Blanch the collards: Bring a large pot of salted water to a boil; prepare a large bowl of ice water. Add the collards to the boiling water and cook until bright green and wilted, about 1 minute. Shock in the ice water, then drain and press as dry as possible between paper towels.

Cook the base: In a large bowl, whisk together and combine each ingredient in order and until fully blended before adding the next, starting with the sour cream and then moving on to the heavy cream, flour, allspice, harissa, a nice pinch of salt and a few hefty grinds of black pepper. Make sure to whisk well to combine everything.

Place a large pot over medium heat and add the oil. Add the sausage and cook, breaking up the chunks with a wooden spoon into bite-size pieces, until browned, 5 to 8 minutes. Add the onion and garlic and cook, stirring often so the garlic doesn’t burn, until the onions are tender, 5 to 7 minutes.

Add the cream mixture. Add the collards, stir well, cover and steep on medium heat until tender, 20 to 30 minutes. Stir in the tomatoes and serve.

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Sunny Anderson’s Sausage Creamed Collards | The Kitchen | Food Network


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