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Inside the Legendary King Cole Bar at the St. Regis New York | Global Tastemakers In this video, get a behind-the-scenes look at the legendary King Cole Bar at the St. Regis in New York City, a Global Tastemaker winner, as we explore its rich history, stunning renovation, and iconic ties to the Bloody Mary. Plus, we sip some classic cocktails, including the Manhattan and variations of the Red Snapper, all while getting insider tips from their mixologists. Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here: http://www.youtube.com/subscription_center?add_user=foodandwinevideo or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell. More ways to follow Food & Wine: Instagram: https://ift.tt/vlPgdpW Facebook: https://ift.tt/MHiXv5E Website: https://ift.tt/79Rpnds Subscribe to Food & Wine: https://ift.tt/mpdMugh Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, enter...

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Tyler Florence's Grilled Chicken with Garlic-Herb Dressing | Tyler's Ultimate | Food Network
Tyler gives grilled chicken a huge flavor boost with a garlic-herb dressing and zesty grilled lemons! Subscribe to #discoveryplus to stream more of #TylersUltimate: https://ift.tt/lEGfdzx. Get the recipe ▶ https://ift.tt/n3dXIAZ Subscribe to Food Network ▶ https://ift.tt/fCyEkci Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate. 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! Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon RECIPE COURTESY OF TYLER FLORENCE Level: Easy Total: 1 hr 40 min Prep: 20 min Cook: 1 hr 20 min Yield: 4 servings Ingredients 2 heads garlic, cut in 1/2 horizontally Kosher salt Freshly ground black pepper Extra-virgin olive oil 2 whole fresh thyme sprigs, plus leaves from 6 sprigs 2 lemons, juiced, plus 2 lemons, halved About 1 bunch flat-leaf parsley, leaves chopped 1 (4 to 4 1/2-pound) chicken, cut into 10 pieces 2 heads radicchio, preferably Treviso, cut into quarters 1 tablespoon balsamic vinegar Directions Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long. Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette. Preheat an outdoor gas or charcoal grill to medium heat. Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together. Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside. When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking. Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky. To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/1iXDSa8 ▶ WEBSITE: https://ift.tt/5ZQ9IWK ▶ FULL EPISODES: https://ift.tt/pBzR9Px ▶ FACEBOOK: https://ift.tt/VEeG2j1 ▶ INSTAGRAM: https://ift.tt/OFAvVlN ▶ TWITTER: https://twitter.com/FoodNetwork #TylersUltimate #TylerFlorence #FoodNetwork #GrilledChicken #GarlicHerbDressing Tyler Florence's Grilled Chicken with Garlic-Herb Dressing | Tyler's Ultimate | Food Network https://www.youtube.com/watch?v=PCcSPonMt2A


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