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Claire Robinson's Entertaining and Tailgating Tips

Claire Robinson's Entertaining and Tailgating Tips

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We’re big fans of cooking shows here at The Daily Meal, so it’s no surprise that we aim to achieve cooking-show caliber results in our own kitchens.

Luckily, when you have a chef who just happens to be the star of a cooking show guiding you, it’s a little bit easier to accomplish the goal. Claire Robinson, the host of Food Network’s 5 Ingredient Fix, aims to please those on a budget, those with a time limit, and those with crowds to please. Five ingredients or less — that’s all it takes!

Here are a few of Robinson’s tips:

• Take ingredients from your kitchen, that way you'll use what you already have.

• Entertain buffet style. Guests end up taking only what they want without the waste.

• Always pick "double duty" ingredients to cut recipe and prep time down.

• Make dishes ahead of time. That way you can also enjoy the game, concert, or event!

Asian Beef Roll-Ups

Juice of 2 limes
2 tablespoons light brown sugar
3 tablespoons soy sauce
1 to 2 tablespoons chile sauce, or to taste
1 pound flank steak

• Whisk lime juice, sugar, soy sauce, and chili sauce until combined in a glass baking dish. Slice the steak against the grain into very thin strips and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes.

• Heat a nonstick grill pan over high heat until very hot. Working in batches, using tongs, drain excess marinade from the meat strips into a bowl, quickly grill the steak, turning once, until seared and cooked through, one to two minutes total.

• Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced and thickened, about five minutes.

• Transfer the cooked beef to a cutting board. Roll each strip lengthwise into a bundle and spear each roll with a toothpick. Place the beef roll-ups on a platter and drizzle the thickened glaze over them. Serve immediately.

Jump to the next page for another recipe!

Party Like the Pros: Celebrity Chefs Share Their Secrets for a Winning Party

Always wanted to throw a dinner or cocktail party and just had no idea where to start? Celebrity chefs are here to offer their expertise and insight. Now get the party started!

Giada's Party Tips: "I always think when you're throwing a party at home you should go with a theme, whatever the theme might be. Personally, I like to do one dish that fits all in one pot. Recently, I've been cooking a shrimp and sausage cioppino. That and a salad with crusty bread and I'm done."

Try These Winning Recipes and Tips:

Guy's Party Advice: "Well, it depends on the party and depends on the event! When you're down on the beach, you need to cook outdoors. Some grilled fish with lime, garlic, and cilantro and handmade tortillas with fruit salsa, red bell peppers, and red onions. Nice and fresh, that's Barbacoa-style. Ohhh, it's making my mouth water! For cocktails, I love white sangria and red sangria. Something with lots of ice that's thrist-quenching."

Jamie's Party Advice: "I'm cooking every day, so I want to spend time with my family, too. [I suggest] anything like a shoulder of lamb or a shoulder of pork. Anything like that, which has great value, and you can literally rub it with great spices, then just bang that bad boy in the oven for six or seven hours at 300 degrees. It just melts and falls apart. I also always do three or four salads. I'll make two or three dressings: basil-yogurt, olive oil-lemon juice, or more of a french-style with light herbs. If the oven's on, I like to do a flatbread. I mash up a load of rosemary and garlic and drizzle olive oil on top."

Fabio's Party Advice: "When you want to party, you have to make sure there is someone Italian always in the kitchen because they know how to let it go. You know, with Italians, we like the whole appetizer concept, from cold cuts to cheese to arancini. Get a glass of wine, a good appetizer, good seasoning, something like a prosciutto-wrapped crostini, a little focaccia, a little risotto. Every time we get together at a table, it's a feast."

Claire's Party Tips: "The key to a party is to have one nibble that's ready &mdash it doesn't need refrigeration or need to be hot off the grill &mdash and, of course, one good drink. One of my go-to dishes is edamame hummus because it's a little, fun dish that satisfies everyone, including vegetarians. I always love a signature cocktail, like my ginger mojito, which is insane!"

Sunny's Party Advice: "I celebrate every day, like Happy Monday! I gotta tell you, people always want me to fry up some chicken wings. I love to fry things and I love to dress my chicken wings all kinds of ways. It's usually a smorgasbord of different kinds of flavors. I'm real homey, so when people come to my house for a party, it's usually wings or burgers or something like that!"

Robert's Party Advice: "Well, I'm a very basic guy, so for me it's chicken. People always ask me about comfort food. Comfort food is chicken and mashed potatoes. Just make sure it's properly cooked, which means: Don't overcook it, season it correctly, and pull it out early enough to let it rest. Then it will be perfect by the time you eat it."

Try These Winning Recipes:

Marc's Party Tips: "When I'm at home and people are coming by, I know it sounds simple, but my guacamole is no b.s.! Let's put it this way: It's very simple and done very well. The secret ingredient is something that most Mexicans would get very upset about, but I can't give it away! For any party, make sure your food is done before the guests get there and it's stuff that can sit while you're partying. You don't need to be cooking while your friends are there."

Duff's Party Tips: "A cake is the centerpiece of any celebration. The biggest secret to making a good cake is to just relax. Don't worry about screwing it up. You're not going to make it like the guys on TV. Which means more: A Hallmark card or a card your kid made for you? The cake might have a crack in it and not be perfect, but big deal. If I can do it, you can do it. I mean, seriously, go for it!"

Emeril's Party Tips: "Take the time to plan out your menu a few days ahead. Write a grocery list and a prep list based on the dish's cooking time. Preparing in advance is key so you are able to enjoy your guests. My go-to party dish to feed a crowd is a big pot of seafood gumbo, whether it's shrimp, crab and oyster, or andouille sausage and chicken."

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Claire Robinson

Claire Robinson combines her passions for food and television in 5 Ingredient Fix , a Food Network series featuring delicious eclectic recipes made with five ingredients or fewer. She believes the best dishes feature carefully selected fresh foods with distinct flavors and a straightforward cooking style that also promotes healthy and seasonal eating. Claire also joined Food Network’s primetime lineup as the host of Food Network Challenge (as of April 2010), bringing her culinary knowledge and passion for the iconic show to its brand-new set and providing minute-by-minute details of the thrilling challenges.

With a multiethnic background, Claire cites her French-speaking grandmother as a major influence on her love for food, a joy passed on through many generations. Born in Jacksonville, Fla., Claire (and her family) spent time in St. Augustine, Fla. Houston and New Orleans, but ultimately settled in Memphis, Tenn.

Claire graduated from the University of Memphis in 1999 with a B.A. in Communications. While in college, she worked at Maggie’s Pharm, where she learned to appreciate the amazing flavors and scents of, and uses for, exotic herbs and spices — a love she applies to her cooking today. She gained behind-the-scenes media experience at Memphis’s CBS affiliate, WREG-TV, and at WMC-FM radio. At Tiger Sports Properties, a sports marketing agency, Claire handled marketing for the University of Memphis’s athletic department.

Despite enjoying her jobs, Claire realized she would never love another career the way she loved cooking. She decided to pursue her dream by moving to New York City and attending the French Culinary Institute she graduated in November 2005. Along with being an accomplished private chef, Claire spent time working on culinary production teams for several cooking series, including Easy Entertaining With Michael Chiarello and PBS's Everyday Baking for Everyday Food.

Cooking With 5 Ingredients: Claire Robinson’s 5 Ingredient Fix

I love to cook, but as a graduate student, don’t always have the budget for elaborate meals that call for tons of ingredients. I’ve watched Claire Robinson’s 5 Ingredient Fix TV show for years (it’s one of my favorite cooking shows), and I was gifted her cookbook for Christmas!

5 Ingredient Fix is a luxurious and amazing book filled with simple yet elevated recipes. Just because it’s only 5 ingredients doesn’t mean the food is boring. Rather, the recipes really shine and allow high quality food to be the star. I love this idea, so that I can just purchase a couple of things rather than a pantry full of different ingredients.

The book is organized into different sections including Breakfast, Cocktail Party, Soups and Salads, Mains, Sides, Comfort Food, and Desserts. This is handy to look for what you need. Each recipe has the 5 ingredients and instructions, as well as a little blurb on the side of things you could add if you had on hand, and what makes the dish so special! There’s also a section of pre-curated menus in the back.

Lately, when I have been cooking, I’ve been using this awesome cookbook stand. It’s handmade from wood and it holds the book open while I work! The design is flawless, and I really appreciate the utility. I can’t find the exact one, but this is a beautiful alternative!

I made several different recipes from the book so far, including Quick and Easy Collard Greens, Bourbon Baked Beans, Sake Steamed Sea Bass, Sweet Potato and Sage Hash, and a Blood Orange Olive Oil Cake! See pictures in the gallery below!

Out of these, I absolutely loved the Hash and the two side dishes! The baked beans and collards were so fast, even though they’re dishes that would typically take hours. I was amazed that I imparted so much flavor into the beans and greens in such a short amount of time. It really shows 5 ingredients is enough! The breakfast hash was also a simple and delicious staple for my weekend morning breakfasts.

This cookbook is a must buy if you’re looking for gourmet and flavorful recipes that value simplicity and quality ingredients. Next on my list? I want to make her salt baked fish, grits, and millionaires shortbread!

The best 3-ingredient breakfast

For starters, let’s talk breakfast. Because while cereal in a bowl with milk is a two-ingredient wonder, it isn’t exactly something to write home about. Pancakes on the other hand are having a real moment. I eat pancakes maybe twice a year on average and have been having them at least once a week since sheltering at home. I don’t know about you, but there is something about a plate of pancakes that just makes morning better. So check out these three-ingredient pancakes, the new hero of your morning. Recipe: 3-Ingredient Pancakes

Pecan Pie Bars

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This holiday go-to from Claire Robinson of Food Network’s 5 Ingredient Fix, a crisp and chewy twist on pecan pie, is easy to make and simple to transport to cookie parties or that office holiday potluck.

Craving the real thing? Check out our Chocolate Pecan Pie recipe.


  1. 1 Heat the oven to 350°F and arrange a rack in the middle. Line a 13-by-9-inch baking dish with foil, leaving an overhang of about 2 inches on each of the long sides. Smear the foil with butter.
  2. 2 In a food processor, blend the flour, brown sugar, measured butter, and salt until the mixture resembles coarse sand. Add the cold water and mix until the dough just holds together. Press the dough into the bottom of the buttered, foil-lined baking dish and bake until golden brown, about 20 to 25 minutes.
  3. 3 Meanwhile, make the filling. In a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour, and pecans mix until just combined. Spread the filling over the cooked crust and bake until golden brown, about 30 to 35 minutes. Cool completely in the pan.
  4. 4 Lift the foil overhang to remove from the pan and transfer to a cutting board. Use a sharp knife to cut into 2-inch bars. Store in an airtight container for up to 3 days.

3 Spicy Salsa Recipes for Tailgating Season

Tailgating season continues! Here, self-taught chef, photographer, and food blogger Claire Thomas of The Kitchy Kitchen shares some of her favorite tailgate-ready recipes. Think you can handle the heat? Check out Claire’s three spicy homemade salsas, packed with habanero peppers—perfect for mixing up your tailgate spread.

Here’s the thing about heat: it’s not a flavor, it’s a sensation. Typically I dislike super spicy peppers because they get in the way of the flavor, but habaneros with the seeds removed add a nice, gentle buzz in the back of your throat plus a gorgeous floral yet vegetal flavor. If you’re up for the

But please note: Habaneros are HOT! To protect yourself, wear rubber gloves and work on a cutting board. Don’t touch your eyes and face unless you want to run around the kitchen wincing in pain.

Green Habanero Salsa

This green salsa, laced with plenty of fresh cilantro, does NOT mess around—habaneros pack some serious heat!

Fried Habanero Salsa

Habaneros fried to golden brown perfection give this salsa a twist.

Papaya Habanero Salsa

If you’re a fan of sweet and heat, you’ll love this vibrantly hued fruit salsa.

3 Delicious + Unexpected Twists on the Classic Creme Brulee

Celebrate National Creme Brulee Day (yup!) with these unique takes on the traditional, torched dessert.

Related To:

Creme brulee, also known as "burnt cream," is "simply" a sweet dessert with a custard base and a crunchy, carmalized sugar top created just before serving (at room temperature, mind you). Francois Massialot has been credited with the origination of the creme brulee in his 1691 cookbook, Nouveau cuisinier royal et bourgeois. I tip my summer hat to you, Francois.

To celebrate National Creme Brulee Day, I'll share my favorite CB spot. Bouchon, a French comfort food spot in Asheville, N.C., has the most divine lavender creme brulee in the world. Big statement, right? I swear by it.

Mouth watering yet? We all know the classic creme brulee with its vanilla custard base, but these creative twists take it to the next level.

Claire Robinson's Entertaining and Tailgating Tips - Recipes

Pork Roast with Hard Cider Gravy

"People don't realize how many hands are involved even before Rachael, Guy or Melissa touch the food," explains Rob Bleifer, executive chef of the Food Network Kitchen . The names he mentions will be familiar to fans of the network -- they are stars Rachael Ray, Guy Fieri and Melissa d'Arabian. "There's an entire kitchen behind the kitchen on one of our cooking shows."

He's not kidding. The Food Network's behind-the-scenes kitchen, in its studio located above the Chelsea Markets in New York City, is a gigantic space with five separate kitchen areas, so chefs can prepare the food for several different shows at the same time. These spaces were designed to function just like a typical home kitchen, each with its own oven, stovetop, sink and fridge. It is here that the ingredients are prepared for the hosts to use on air.

"Typically between 15 and 20 people are involved just for the culinary elements of a basic cooking show," says Michelle Betrock, publicist for the Food Network. For a bigger show like "Iron Chef America," she adds, the number could be double or more.

Planning for a daytime cooking show starts several months in advance in meetings between the host of the show and a culinary producer. The producers make sure the recipes selected will make an interesting show and that everything can be cooked within a program.

A lot of enticing recipes don't make the cut. "I had to tell Chef Alex Guarnaschelli ('Alex's Day Off') that she couldn't make the chocolate crostata -- sort of Italian chocolate pie -- that she wanted to prepare," notes the show's culinary producer Ashley Archer. "It just had too many components for a 30 minute show."

Culinary producers "organize every detail" of a given episode, explains Jill Novatt, who oversees the network's programming as executive culinary producer. That includes "what goes into the cabinets and fridge what cooks on the stove top and what in the oven and even what utensils and pots will need to be handy."

Claire Robinson, host of the popular Food Network show "Five Ingredient Fix," says she and her producer, Wes Martin, often spend six weeks working on the recipes for just a single episode. "There are sometimes 20 points that can be mentioned for any one recipe, and Wes and I break down those points to fit into the show's format."

The culinary producer also plans all the "swap outs" -- the examples of a single recipe prepared at different stages of completion. "We don't want the TV crew to have to stand around and wait for three hours for the osso bucco to cook," jokes Susan Stockton, senior vice president of culinary production. The culinary producer gives a list of recipes to a food stylist, who tests them so the home audience can be assured that the recipes work and is written with easy-to-follow directions.

Claire Robinson, host of the popular Food Network show "Five Ingredient Fix," shares two of her favorite recipes -- Pork Roast with Hard Cider Gravy and French Onion Tart.

Pork Roast with Hard Cider Gravy

Pork Roast with Hard Cider Gravy Recipe Ingredients

2 tablespoons unsalted butter, plus 1 tablespoon, cold

2 1/2 pound pork loin roast, trimmed and tied

Kosher salt and freshly cracked black pepper

1 onion, peeled and sliced

2 Granny Smith apples, cored and sliced

1 (12 ounce) bottle hard cider, plus more as necessary

Pork Roast with Hard Cider Gravy Recipe Directions

Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown set aside.

Add the onion and apples, and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 F on an instant-read thermometer, 25 to 30 minutes.

Remove the pork roast from the pot and transfer to a carving board tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender, and puree then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.

Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!

French Onion Tart Recipe

French Onion Tart Recipe Ingredients

1 sheet frozen puff pastry, thawed in refrigerator

2 tablespoons extra-virgin olive oil

3 large Vidalia onions or other sweet variety, thinly sliced

4 thyme sprigs, plus more for garnish

Kosher salt and freshly cracked black pepper

1/3 cup good quality beef stock

French Onion Tart Recipe Directions

Preheat the oven to 400 F. Line a baking sheet with parchment paper.

On a work surface, roll the puff pastry into a roughly 10- by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the "tart shell" to prevent rising do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color about 15 minutes. Set aside.

Heat the olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, 1 tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom of the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).

When ready to serve, preheat the oven to 350 F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!

Watch the video: H u0026 Claire - DJ (July 2022).


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