Issue Date: June 15, 2008
Winning recipes
"The Next Food Network Star" exclusives for USA WEEKEND
USA WEEKEND and Food Network cooked up a special challenge in last week's episode of "The Next Food Network Star." In the reality series (10 p.m. ET Sundays) chefs compete to earn their own cooking show. Here are the latest delicious winning recipes.
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French Toast Crostini with Honey Crème Fraîche
Food Network wannabes competed for a place in USA WEEKEND - and here are the results.
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Recipe courtesy of Lisa Garza
2 eggs
1/4 cup heavy cream or whole milk
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
2 to 3 Tbs. butter
1/2 French baguette, sliced diagonally, 1/4-inch thick
Honey Crème Fraîche, below
1/4 cup lavender honey
1/2 cup sliced almonds, toasted
Preheat oven to 200 degrees.
In a medium bowl, whisk together eggs, cream, vanilla, salt and cinnamon.
In a large skillet on medium heat, melt half of the butter. Dip (do not soak) each side of the bread in the egg mixture and gently shake off excess. In batches over medium-high heat, adding more butter as needed, cook bread until golden brown on both sides. Remove and keep warm in the oven.
To serve, top each slice with a dollop of Honey Crème Fraîche, a drizzle of honey and a sprinkle of almonds.
Yield: 4 to 6 servings
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Honey Crème Fraîche
1 cup crème fraîche
1/4 cup fresh cream, whipped
1/4 cup lavender honey
Pinch kosher salt
In a medium bowl, whisk all together.
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New York Strip Steak with Orange Bourbon Glaze
Recipe courtesy of Aaron McCargo Jr.
1/2 tsp. Cajun seasoning
1/2 tsp. cayenne pepper
Salt and pepper, to taste
3 Tbs. canola oil
2 14-ounce, 3/4-inch-thick New York strip steaks
Orange Bourbon Glaze, below
In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and oil. Rub mixture on both sides of steaks.
In a sauté pan over medium-high heat, sear steaks 31/2 minutes on each side.
Place steaks in a bowl; refrigerate 1 hour so flavors penetrate. Remove steaks from refrigerator and let sit for 15 minutes while preheating grill to high.
Grill steaks for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes.
To serve, drizzle glaze over steaks.
Yield: 4 servings
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Orange Bourbon Glaze
2 Tbs. shallots, diced
2 Tbs. butter, divided
1/2 cup bourbon
1 seedless orange, peeled, segmented
1/4 cup brown sugar
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup beef broth
In a medium saucepan over medium-high heat, sauté shallots in 1 Tb. butter until caramelized. Whisk in bourbon, orange, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock.
Simmer until a sauce-like consistency, about 45 minutes to1 hour. Remove from heat. Whisk in remaining butter.
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