FOOD NETWORK STAR SECOND CHANCE: MARTIE ON STAR SALVATION BEGINS TONIGHT

I have had a little secret for a while now and have been dying to tell you... I'm back on Food Network Star! Season 10 of Food Network Star premiers tonight and I'm part of the Star Salvation online series where I will be competing for another shot at my own show on Food Network!

For the first time in Food Network Star's ten year history, they have invited two former "fan favorites" to compete again. I am so very grateful to my friends and fans for letting Food Network know they still want to see my show on TV! Thank you!!!!

Here is a link to the Food Network site with more information about Star Salvation.

Please join me tonight on Twitter, live tweeting @MARTIEparty  or on Facebook for a live chat during the show at Martie Knows Parties. We will be using the hashtag #starsalvation and #partyarmy to show the network our army of fans want a party show on Food Network!

ON FOOD NETWORK TONIGHT! Guy's Grocery Games at 7C/8E My friend Justin Warner competes against other Food Network Star winners Jeff Mauro, Melissa D'Arabian, and Aarti Sequeria. Then immediately afterwards, I'll make an appearance on the Food Network Star premier. After the show, you can head over to Star Salvation website to see the episode online.

I'm grateful and need your support more now than ever.

Much love always,

Martie

Super Party Recipe: Italian Rice Balls with Marinara Sauce

I have to tell the story of this recipe. My cast mate, Michele Ragussis from Food Network Star made this for us one night for dinner when we were working on the show... and then I got a chance to make it on the show a few days later. She gave me her blessing:) Mine's a bit different than hers AND hers has been perfected from her mom Phyllis' recipe... sooo good!!

These are the perfect party food. If  you just use ground beef they are inexpensive to make, you can easily double the recipe and you can even make them in advance and freeze them- just thaw and fry just before guests arrive. You will love these! Everyone raved about them during our Food Court Challange on the show. I even had a marriage proposal and one Italian guy said my marinara was better than his mother's! These are cheesy and delicious. Try them and let me know!

Italian Rice Balls (Arancini)

2 tablespoons olive oil

1 medium onion, diced small

5cloves garlic, minced

1 pound ground beef
1 pound ground veal
1 cup Italian flat leaf parsley minced
2 tablespoons fresh thyme, minced
1 tablespoon dried oregano
2 teaspoons kosher salt

1 teaspoon black pepper

½ teaspoon red pepper flakes
½ teaspoon cayenne pepper

1 ½ cups tomato sauce

2 cups grated Parmesan cheese grated

2 cups cooked and cooled Arborio rice (cooked until just done, not overcooked)

5 eggs

3 cups breadcrumbs with Italian seasoning

Canola oil for frying

3 tablespoons minced fresh basil

Marinara Sauce (see recipe below or use store-bought)

Special equipment: #10 (small-medium) ice cream scoop

Instructions:

Cook the rice according to package directions but you want the rice to be sticky so I cook a bit longer than I should and don't add butter or olive oil to the water. You don't want it to be mushy. Set aside.  

Heat 2 tablespoons olive oil in a large skillet over medium heat and sauté onions and garlic for 2 minutes until softened. Add meat and cook until browned, breaking up large pieces as it cooks. Strain off excess fat from the pan. Add parsley and cook 3 minutes. Add thyme, oregano, and pepper, and salt, cayenne, red pepper flakes. Taste and add more seasoning if needed.

Keep in mind that rice and cheese contain salt so be careful not to over salt the meat mixture. Let the meat mixture cool a bit. Add the tomato sauce. Combine rice with cheese but be careful not to mash the rice. Add the rice mixture to meat mixture and stir gently to combine. Check the seasoning. Add additional salt and pepper if necessary.

Line a baking sheet with parchment paper. Use ice cream scoop to shape the balls so they are a consistent size, then hand roll the balls as tightly as you can.

Pour enough canola oil into a deep skillet or Dutch oven to reach 5”. Heat oil over medium heat to 350-degrees.Use a thermometer to check the oil temperature.

Whisk eggs in a small baking dish. Place breadcrumbs in another baking dish. Roll rice balls lightly in the eggs then immediately roll in breadcrumbs to form a coating. Shake off the excess breadcrumbs. Place them on the baking sheet and refrigerate or freeze until you are ready to fry.

To fry:

Carefully drop rice balls into the hot oil a few at a time, taking care not to overcrowd and lower the oil temperature. Cook until golden brown, about 2-4 minutes per batch. Bring oil back up to 350-degrees before cooking each batch. Drain rice balls on paper towels before serving.

Serve with homemade or store-bought marinara for dipping. Garnish with the basil leaves.

Me and Justin frying it up on FNS 2012Marinara Sauce

1 tablespoon olive oil

1 onion, chopped

4 cloves garlic, minced

3 large cans (28 ounces) whole peeled tomatoes, including liquid

1 cup fresh basil leaves

½ cup fresh thyme leaves

½ cup fresh oregano leaves

2 teaspoons kosher salt

½ teaspoon black pepper

Heat olive oil in the bottom of a large pot. Add onion and cook for 5 minutes until translucent and softened. Add the garlic and cook for 1 minute. Use some of the liquid from the tomatoes to deglaze the pan, and then add the remaining ingredients. Use an immersion blender to puree, taking care to leave the tomatoes slightly chunky. (If you don’t have an immersion blender, you can add everything to a blender or food processor)

Bring to a boil and cook for 5 minutes, stirring frequently to keep from burning on the bottom. Reduce heat to low and cook for 1 hour or longer so that the marinara thickens as some of the liquid cooks out. Check seasoning prior to serving. Add salt as necessary.

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Martie on Food Network Star Recipe: Chocolate Roulage from Episode 7

Food Network Star Episode 7: Meet the Press-ure!

The pressure was on when we had to cook a signature dish that would tell the judges who we are in one bite. The additional pressure was the mentors were not going to be on set AND we would be presenting the dish to the press... on camera. My original idea was...  what is a party without cake and ice cream? Since we were going to the Food Network kitchens for the first time, I just knew there would be an ice cream spinner that I could use to make some gorgeous vanilla bean ice cream to go with my individual mini Chocolate Souffle cakes. Alas... there was no ice cream machine and I also found that the cups they secured for me could not go in the oven. PLAN B! With the clock ticking, I had to change my recipe to a recipe using the same ingredients, Chocolate Roulage. On top of that, my oven would NOT heat up and I was down to the wire plating my dish! Ugggh!! Luckily, Justin helped me garnish and it all turned out. Everyone always loves this dessert. Back home in Birmingham, Alabama, Cobb Lane restaurant was known for their Chocolate Roulage... we'd go there for special occasions like bridesmaid luncheons and wedding showers. When they closed, I learned to make Chocolate Roulage and have been making it for Christmas Eve and important family events ever since.

For the show, I make this with a little cayenne and added bourbon to the cream as a nod to my Southern roots. However, I leave these out when making it for the family.  

Chocolate Roulage with Bourbon Cream

Ingredients

Softened unsalted butter, for greasing baking sheet

5 egg yolks

1 cup granulated sugar
3 ounces bittersweet chocolate, chopped

3 ounces semi-sweet chocolate, chopped

1 teaspoon vanilla
1 Tablespoon espresso or strong, black coffee
5 egg whites

1cup cocoa powder
2 cups heavy cream

 3 teaspoons Confectioners’ sugar
1/2 cup bourbon
seeds from 1/2 vanilla bean pod (optional)
1 teaspoon vanilla

Preheat oven to 325-degrees.

Lightly butter a rimmed jelly roll/or baking sheet and line with parchment paper and lightly butter the top of the paper as well, especially the corners.

Fit a stand mixer with whisk attachment, beat the egg yolks and sugar on medium speed until fluffy and the sugar is not gritty, about 10-12 minutes. While the eggs are beating, put chocolate in a bowl and melt over a double boiler. When chocolate is melted, remove from heat, let it cool a bit. Sit the bowl in some cool water for a few minutes, if necessary. Incorporate the egg mixture into chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs. Add vanilla and espresso.

In a clean bowl, and with whisk attachment, beat the egg whites until stiff peaks form. Incorporate 1/4 of egg whites into the chocolate mixture; make sure no white streaks remain. Carefully fold in the remaining whites into the chocolate, taking care not to deflate the whites but making sure not to have any white streaks in the batter.

Spread batter in the prepared pan bake at 325° for 10 minutes. Lower the heat to 300 degrees and cook for another 5 mintues. Remove from the oven. Spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes.  

In a clean bowl, with whisk attachment, whip the cream, Confectioners’ sugar, bourbon, vanilla bean and vanilla on medium speed until stiff peaks form. Carefully turn the cake out onto clean parchment paper making sure to have 4-5 inches of excess paper at the end to help you roll the cake. Using a fine sieve or sifter, sprinkle ½ cup cocoa powder over the top of the cake. Spread the whipped cream mixture over the top, leaving ¼ inch on each side. Using the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way. Put the rolled cake seam side down and dust the whole cake with the remaining cocoa.

Chill 2 hours before serving. You might even put the cake in the freezer for an hour before serving so that it is easy to slice. To serve, slice cake with a serrated knife and place on chilled plates. Garnish with a light dusting of cocoa powder and fresh berries. 

Yield: 1 roulage, about 6-8 slices depending on the thickness

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Martie's Food Network Star Recipe: Tuna Noodle Casserole 2.0

For the record, I am not sure I have ever eaten Tuna Noodle Casserole. My mom was not a big casserole maker so I am pretty sure she never made it. Perhaps I had the boxed kind with the waving potholder once at a friend's house but I'm not even sure about that. My challenge was to make this low-budget wonder into something fashionable.

Not your mother’s tuna casserole or the one from the friendly box, this upgraded recipe calls for decadent tuna belly layered in an ultra rich cream sauce. Layered like lasagna, you can make this in individual ramekins or molds or you can make it in a casserole dish.

Food Network Star: Martie's Tuna Noodle Casserole 2.0 Photo Food NetworkTUNA NOODLE CASSEROLE 2.0

1 box lasagna noodles

1 stick butter, divided

1 large white onion, finely chopped

2 cups milk

3 tablespoons all-purpose flour

1 cup seafood stock

2 tablespoons lemon juice

1 teaspoon fresh thyme, minced

Slight pinch nutmeg

½ teaspoon salt

¼ teaspoon white pepper

6 ounces canned white tuna in spring water, drained

8 ounces canned tuna belly filets in olive oil, drained

2 cups frozen early peas

1 ½ cups Parmesan cheese, grated

2 cups breadcrumbs

1 small bunch fresh parsley stems removed

Preheat oven to 375 degrees. Grease a sheet pan with olive oil. Butter ramekins or casserole dish. Set aside.

For the noodles

Put a pot of salted water on to boil. Drop 6-8 lasagna noodles, taking care not to break them. Cook al dente according to package directions. Do not overcook. Remove the noodles to the greased sheet pan one at a time. The olive oil will keep the noodles from sticking. If you are using ramekins or molds, cut the cooked noodles to a size that will fit with a circle cutter. If you are using a casserole dish, you can cut the noodles to the correct size with a knife or kitchen shears.

For the sauce

Put milk in a saucepan over medium heat and bring just before boiling. Remove from heat. In a large skillet or saucepan, sweat the onions in 3 tablespoons of the butter. Do not allow to brown. Add the flour to form a paste. Cook 3-4 minutes until a pale blonde color. Add the scalded but cooled milk to the roux a little at a time- whisking to keep from clumping. Add one cup of the seafood stock, whisking it in a little at a time. Cook for 15-20 minutes over medium low heat, stirring almost constantly and scraping the bottom to prevent scorching. Reduce heat to low. Add 1 cup grated Parmesan cheese. Add more seafood stock if the sauce is too thick, whisking in a little at a time. Remove from heat. Stir in lemon juice, salt, pepper, nutmeg, thyme, canned white tuna and peas.

For the topping:

Put the breadcrumbs, 4 tablespoons butter, ½ cup Parmesan cheese, parsley, and salt and pepper to taste into the bowl of a food processor and pulse to combine well.

To assemble:

Layer lasagna style, alternating the noodles, sauce, and tuna belly filets, ending with a bit of the sauce on top. Add the topping, making sure to get the topping all the way to the edges of the container.

Place the ramekins or casserole on a baking sheet. Bake for 35 minutes or until golden brown on top.

Simple Summer Fun: Host a Food Festival in Your Own Backyard!

Check out my ideas for simple summer entertaining from Talk of the Town in Nashville... I suggested a summer food festival right in your own backyard complete with food stations, games, a parade... simple summer fun. Our party theme was a Peach Festival with Chilton County peaches from my great state of Alabama but you can also center the party around your summer favorite: tomatoes, watermelon, blueberries, BBQ, ice cream... you name it!

GET THE RECIPES:

FRESH PEACH TARTS

FRESH PEACH SANGRIA

FOR SUMMER FOOD FESTIVALS, RECIPES AND GREAT ALABAMA FOOD CHECK OUT THE YEAR OF ALABAMA FOOD... LOTS OF GREAT FOOD FROM MY HOME STATE!

FOLLOW ME ON MY QUEST TO BECOME FOOD NETWORK STAR!