Food Network Junkies

I LOVE the Food Network. I watch it faithfully every day and DVR several shows. I have learned so much just from watching over the years. So I decided to add the idea to our schedule for this year. Our theme for June's Gourmet Girls was "Food Network Inspired." Each girl drew a Food Network chef out of a hat and a dish assignment, like "main dish." I think everyone was a little intimidated. There was a little bit of worry going around. Some of the girls don't really watch the Network and therefore thought it would be a difficult assignment. But, as usual, everyone came through with flying colors! These girls made some delicious food just as well as the chefs themselves. You Go Gourmet Girls!





Vanessa: Ina Garten -
Pea Pesto Pasta Salad


Heather: Pat & Gina Neeley -
Succotash Salad


Michele: Emeril Lagasse -
Sesame Peanut Noodle Salad


Amber: Paula Deen -
Chicken Scallopini


Christy: Rachel Ray -
Phyllo Cups w. Chicken, Sun-Dried Tomatoes, Spinach & Feta

Amy: Bobby Flay -
Gingerbread Cupcakes w. Mango Buttercream


Kathryn: Giada De Laurentis -
Toasted Pound Cake w. Citrus Cream


Jill: Guy Fieri -
Bacon-Wrapped Shrimp w. Chipotle Sauce


Brittany: Aaron McCargo Jr. -
Bacon Wrapped Potato Wedges


Cindi: Michael Chiarello -
Summer Pea Panzanella

Jen: Tyler Florence -
Basil Pesto Bread
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SUMMER PEA PANZANELLA

DRESSING:
1 ½ c. fresh or frozen peas
½ c. heavy cream
pinch powdered Vitamin C, optional
½ c. chicken stock
¼ c. extra-virgin olive oil

SALAD:
½ c. thinly sliced scallion greens
1 ½ c. cooked peas
½ c. grated pecorino Romano
6 c. spring greens
Extra-virgin olive oil, for drizzling
3 T. lemon juice
1 T. lemon zest

PANZANELLA CUBES:
1 stick butter
3 T. chopped garlic
3 T. chopped fresh thyme
1 lb. day old bread, cubed (remove crust if hard)
6 T. chopped fresh basil leaves
1/3 c. grated Parmesan
1/3 c. grated pecorino Romano
kosher salt
black pepper

CUBES: Preheat the oven to 375° and place a baking sheet in the oven. Heat the butter in a skillet over moderate heat until it begins to brown. Add the chopped garlic and stir briefly to release its fragrance. Add the chopped thyme. Stir to combine. Pour the butter mixture over the bread cubes in a bowl and toss briskly so butter coats cubes evenly. Season with salt and pepper. Stir in the 2 cheeses and chopped basil. Place the bread cubes in a single layer on the preheated baking sheet, scraping all the seasonings over them. Bake until lightly brown and crunchy on the outside, but still soft on the inside, about 7 to 8 minutes. Transfer to a bowl to cool. DRESSING: If using fresh peas, blanch them for 30 seconds in boiling water, then shock in ice water. Drain. In a saucepan, simmer blanched peas or frozen peas and a pinch of salt in cream, until peas are tender, about 4 to 5 minutes. Transfer peas and cream to blender or food processor, add pinch of Vitamin C powder to retain bright green color, if desired. While blender or food processor is running, add chicken stock and olive oil and puree until smooth. Season with salt and pepper. Cool the puree in a bowl over an ice bath. SALAD: In a large bowl, combine the toasted bread cubes and the pea puree. Stir to coat the bread. Add the cooked peas, scallions, and pecorino. In a bowl, dress the spring greens with lemon juice, lemon zest and olive oil, to taste. Mound the panzanella into serving bowl. Mound the greens lightly on top of the panzanella. Grate pecorino on top, to garnish.

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BACON WRAPPED SHRIMP w. CHIPOTLE BBQ SAUCE

20 strips bacon

20 medium-large shrimp, shelled and deveined

3 T. chopped chipotles in adobo sauce

1/2 c. BBQ sauce

3 T. lemon juice

1/2 tsp. red pepper flakes

1 T. sugar

1/4 c. canola oil

1 tsp. Dijon mustard

1/4 tsp. cayenne pepper

Soak bamboo skewers in water for about 20 minutes to keep from burning on grill. Cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each skewer. Puree the BBQ sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and sugar. Set aside a portion of the sauce for dipping. Preheat grill. Grill shrimp for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill until just cooked through. Serve with extra dipping sauce.