Inside the Food Channel

The overall comfort food trend may be on the decline, but waffles are charging full speed ahead. They're versatile, they're delicious, and they're showing up at all hours--not just mornings on the breakfast table. Joy, Kay, Locke & Adam talk about their kitchen exploits in trying out new recipes, using waffles in everything from sandwiches to pizza to dessert, even how best to clean your waffle iron. Put your apron on, because the batter's up and the iron's hot. 2014 Food Trends Part One: http://www.foodchannel.com/articles/article/2014-top-ten-food-trends-part-i/ 2014 Food Trends Part Two: http://www.foodchannel.com/articles/article/2014-top-ten-food-trends-part-ii/ Savory Waffle with Poached Egg and Bacon http://www.foodchannel.com/recipes/recipe/savory-waffles-poached-eggs-bacon/ Waffle Cookie Sundae http://www.foodchannel.com/recipes/recipe/waffle-cookie-sundae/ Eggs Florentine with Savory Waffle and Herbed Hollandaise http://www.foodchannel.com/recipes/recipe/eggs-florentine-savory-waffles-and-herbed-hollanda/

The Castaway Cafe is both a local and a tourist favorite, nestled beachfront at the Aston Maui Kaanapali Villas resort. I found it strictly via word-of-mouth--something I hear mentioned over and over is certainly worth checking out. And I'm glad I did. I sat down with owner Gary Bush to talk about how he wound up in Maui, his philosophy behind the menu (solid, standard breakfast, lunch and dinner items that are prepared fresh and served in generous portions) and his love of wine. The Castaway Cafe's wine cellar started with 17 bottles of wine and now sports over 500. It's won several Wine Spectator Magazine awards and has become well-known among both wine connoisseurs and people just starting to taste the waters. Castaway Cafe: http://castawaycafe.com Sine Qua Non: http://www.sinequanon.com Kosta Browne: http://www.kostabrowne.com Signorello Estate: http://signorelloestate.com

The Castaway Cafe is both a local and a tourist favorite, nestled beachfront at the Aston Maui Kaanapali Villas resort. I found it strictly via word-of-mouth--something I hear mentioned over and over is certainly worth checking out. And I'm glad I did. I sat down with owner Gary Bush to talk about how he wound up in Maui, his philosophy behind the menu (solid, standard breakfast, lunch and dinner items that are prepared fresh and served in generous portions) and his love of wine. The Castaway Cafe's wine cellar started with 17 bottles of wine and now sports over 500. It's won several Wine Spectator Magazine awards and has become well-known among both wine connoisseurs and people just starting to taste the waters. Castaway Cafe: http://castawaycafe.com Sine Qua Non: http://www.sinequanon.com Kosta Browne: http://www.kostabrowne.com Signorello Estate: http://signorelloestate.com

During our visit to Maui, we ran across a roadside fruit stand with signs advertising "Ice Cold Coconuts, Organic Juices, Papayas, Mangos and Pineapples." But that wasn't what got our attention. A table full of fruits we'd never seen or heard of drew us in. The stand's friendly operator, Kadeem Johnson, was quick to explain fruit varieties like soursop, durian, rainbow and watermelon papayas, even offering samples. Here's part of our conversation.

During our visit to Maui, we ran across a roadside fruit stand with signs advertising "Ice Cold Coconuts, Organic Juices, Papayas, Mangos and Pineapples." But that wasn't what got our attention. A table full of fruits we'd never seen or heard of drew us in. The stand's friendly operator, Kadeem Johnson, was quick to explain fruit varieties like soursop, durian, rainbow and watermelon papayas, even offering samples. Here's part of our conversation.

From the perfect beach setting to authentic cocktails and traditional food, Maui's Royal Lahaina Resort offers one of the best Luaus on the island. Executive Chef Bernardo Salazar and Director of Food and Beverage Braulio Andaluz chat with Food Channel's Joy Robertson about the ingredients for the perfect Polynesian experience. Royal Lahaina http://www.royallahaina.com Royal Lahaina Luau http://www.royallahaina.com/Luaus.cfm

From the perfect beach setting to authentic cocktails and traditional food, Maui's Royal Lahaina Resort offers one of the best Luaus on the island. Executive Chef Bernardo Salazar and Director of Food and Beverage Braulio Andaluz chat with Food Channel's Joy Robertson about the ingredients for the perfect Polynesian experience. Royal Lahaina http://www.royallahaina.com Royal Lahaina Luau http://www.royallahaina.com/Luaus.cfm

Buttery shortbread has never seen such variety! The Honolulu Cookie Company's pineapple-shaped treats feature flavors like White Chocolate Coconut, Dark Chocolate Kona Coffee, Pineapple Macadamia and Lilikoi Mango. Joy visits the Maui store on Front Street in Lahaina to sample, savor and share stories of the cookie's origin. Honolulu Cookie Company http://www.honolulucookie.com

Buttery shortbread has never seen such variety! The Honolulu Cookie Company's pineapple-shaped treats feature flavors like White Chocolate Coconut, Dark Chocolate Kona Coffee, Pineapple Macadamia and Lilikoi Mango. Joy visits the Maui store on Front Street in Lahaina to sample, savor and share stories of the cookie's origin. Honolulu Cookie Company http://www.honolulucookie.com

Why just host a party when you can truly get your guests involved? Invite your pals to craft their own pizza, bring a six-pack of local brew or a bottle of Italian wine, and see what happens. Here's some inspiration--and a couple of recipes--that will leave you tipsy, garlic-scented and awesome. Pizza Party Basic Pizza Dough 1 T. granulated sugar 1-cup warm (110º to 115º) water 1 envelope (1/4 ounce) active dry yeast 3¼ cups AP flour 1 tsp. salt ¼ cup extra virgin olive oil To mix and knead in counter top mixer, combine three cups of the flour, salt, yeast mixture and oil in the large mixing bowl. Attach the flat beater and gradually turn the machine on to medium speed. Beat until well mixed, about one minute. Replace the flat beater with the dough hook and knead at medium speed until the dough is smooth and elastic, about five minutes. Pinch off a piece of dough and feel it. If it's sticky, continue kneading while gradually adding just enough of the remaining ¼ cup flour for the dough to lose its stickiness. If the dough is dry and crumbly, add warm water one tablespoon at a time, until the dough is smooth and elastic. Shape the dough into a ball and place it in a warm and well-oiled bowl, turning to coat all sides with oil. Cover bowl tightly with plastic wrap and set in a draft free, warm place until doubled in bulk. After dough has risen, punch it down. Dough may be used right away or refrigerated. Tomato Sauce for Pizzas ¼ cup olive oil 1 tablespoon minced garlic 1 medium onions, coarse chop 1 27 oz. can whole tomatoes ½ teaspoon sugar 2 teaspoons Sea or Kosher salt 1 teaspoon coarse black pepper In a large saucepan, heat oil over medium-low heat. Add garlic and cook until light brown, stirring constantly. Add onions, reduce heat, cover pan and cook until onions are soft; about 3 minutes. Add tomatoes, sugar, salt and pepper. Simmer for 10 minutes. Remove from heat and process in blender or food processor until smooth. White Sauce for Pizzas 1/2 stick butter 1 teaspoon minced garlic ¼ cup minced onion 3 tablespoons flour 1 pint heavy cream 1 can chicken stock (15oz.) 6 oz dry, white wine 1 cup Parmesan cheese, grated 1 cup Romano cheese, grated ½ teaspoon fine, black pepper Salt as needed Melt butter in a heavy bottomed saucepan over low heat. While butter is melting, place cream, stock, and wine in another saucepan and bring to a boil over medium-high heat. Let liquids simmer for 5 minutes to cook out alcohol. Set aside. Add garlic and onion to melted butter, cover pan and cook until onions are soft; about 3 minutes. Whisk flour into butter/onion mixture to make a roux and let cook for about three minutes. Place liquids back on heat and bring to a boil. Slowly (while stirring with a whisk) add roux to stock mixture until thickened to a consistency of a somewhat thin pancake batter. Add, while whisking, grated Parmesan and Romano cheese. Simmer until cheese is completely melted and sauce is smooth. Whisk in pepper and taste for salt and add as needed. Grilled Pizza Bella: http://www.foodchannel.com/recipes/recipe/grilled-pizza-bella/ Heirloom and Arugula Pizza: http://www.foodchannel.com/recipes/recipe/heirloom-tomato-and-arugula-pizza/ Master of the Universe Pizza: http://www.foodchannel.com/recipes/recipe/master-of-the-universe-pizza/

Why just host a party when you can truly get your guests involved? Invite your pals to craft their own pizza, bring a six-pack of local brew or a bottle of Italian wine, and see what happens. Here's some inspiration--and a couple of recipes--that will leave you tipsy, garlic-scented and awesome. Pizza Party Basic Pizza Dough 1 T. granulated sugar 1-cup warm (110º to 115º) water 1 envelope (1/4 ounce) active dry yeast 3¼ cups AP flour 1 tsp. salt ¼ cup extra virgin olive oil To mix and knead in counter top mixer, combine three cups of the flour, salt, yeast mixture and oil in the large mixing bowl. Attach the flat beater and gradually turn the machine on to medium speed. Beat until well mixed, about one minute. Replace the flat beater with the dough hook and knead at medium speed until the dough is smooth and elastic, about five minutes. Pinch off a piece of dough and feel it. If it's sticky, continue kneading while gradually adding just enough of the remaining ¼ cup flour for the dough to lose its stickiness. If the dough is dry and crumbly, add warm water one tablespoon at a time, until the dough is smooth and elastic. Shape the dough into a ball and place it in a warm and well-oiled bowl, turning to coat all sides with oil. Cover bowl tightly with plastic wrap and set in a draft free, warm place until doubled in bulk. After dough has risen, punch it down. Dough may be used right away or refrigerated. Tomato Sauce for Pizzas ¼ cup olive oil 1 tablespoon minced garlic 1 medium onions, coarse chop 1 27 oz. can whole tomatoes ½ teaspoon sugar 2 teaspoons Sea or Kosher salt 1 teaspoon coarse black pepper In a large saucepan, heat oil over medium-low heat. Add garlic and cook until light brown, stirring constantly. Add onions, reduce heat, cover pan and cook until onions are soft; about 3 minutes. Add tomatoes, sugar, salt and pepper. Simmer for 10 minutes. Remove from heat and process in blender or food processor until smooth. White Sauce for Pizzas 1/2 stick butter 1 teaspoon minced garlic ¼ cup minced onion 3 tablespoons flour 1 pint heavy cream 1 can chicken stock (15oz.) 6 oz dry, white wine 1 cup Parmesan cheese, grated 1 cup Romano cheese, grated ½ teaspoon fine, black pepper Salt as needed Melt butter in a heavy bottomed saucepan over low heat. While butter is melting, place cream, stock, and wine in another saucepan and bring to a boil over medium-high heat. Let liquids simmer for 5 minutes to cook out alcohol. Set aside. Add garlic and onion to melted butter, cover pan and cook until onions are soft; about 3 minutes. Whisk flour into butter/onion mixture to make a roux and let cook for about three minutes. Place liquids back on heat and bring to a boil. Slowly (while stirring with a whisk) add roux to stock mixture until thickened to a consistency of a somewhat thin pancake batter. Add, while whisking, grated Parmesan and Romano cheese. Simmer until cheese is completely melted and sauce is smooth. Whisk in pepper and taste for salt and add as needed. Grilled Pizza Bella: http://www.foodchannel.com/recipes/recipe/grilled-pizza-bella/ Heirloom and Arugula Pizza: http://www.foodchannel.com/recipes/recipe/heirloom-tomato-and-arugula-pizza/ Master of the Universe Pizza: http://www.foodchannel.com/recipes/recipe/master-of-the-universe-pizza/

Why settle for the same 'ol, same 'ol for Super Bowl? Food Channel Guest Chef James Clary has a south-of-the-border suggestion: a taco bar, with homemade tortillas. Listen in as he shares his ideas for ingredients, appetizers, dessert and even cocktails. But wait, there's more! Chef Clary talks about a new reality TV show he'll be appearing in, and the Holland America cruise where he'll host cooking classes. He's a busy guy so listen before he takes off again! RECIPE: HOUSE MADE TORTILLAS 3 cups unbleached flour 2 tsp. baking powder 1 tsp. salt 6 Tbsp. vegetable shortening or lard about 1 1/4 cups warm water Mix dry ingredients in a large mixing bowl. Cut shortening or lard (lard is the traditional Mexican choice) into flour until it resembles a coarse meal. Add water and mix until you have a soft dough. Knead by hand for about 5 minutes. Let dough rest for and hour covered with a damp cloth. Roll dough into “1 balls and cook with tortilla press. RECIPE: CHICKEN TINGA Serves: 4 to 6 (makes about 5 cups) INGREDIENTS 3 tablespoons safflower or corn oil 1/2 white onion, slivered (about 1/4 pound) 2 garlic cloves, chopped 8 Roma tomatoes (about 2 lbs) 2 tomatillos, or about 1/4 pound, husks removed, rinsed 1/4 teaspoon dried marjoram or oregano ¼ cup finely chopped fresh cilantro 1 1/2 to 2 teaspoons kosher or sea salt, or more to taste 1/4 teaspoon black pepper, freshly ground 2 tablespoons sauce from chipotle chiles in adobo 5 cups shredded chicken TO PREPARE Remove stems from and place the Roma tomatoes and tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes or until the tomatoes and tomatillos are soft. Remove them with a slotted spoon. Place in the jar of a blender or food processor and blend until smooth. Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute. Add the tomato/tomatillo mixture, the marjoram, cilantro, salt and black pepper. Add Adobo sauce. If you want it spicier, add a whole Chipotle. Let the sauce simmer, stirring occasionally until it seasons and deepens its red color, about 10 to 12 minutes. Add chicken and toss well to coat. CucinaPro www.cucinapro.com Gourmet Souffle' http://www.gourmetsouffle.com Holland America http://www.hollandamerica.com The Coffee Ethic, Springfield MO http://www.thecoffeeethic.com

Why settle for the same 'ol, same 'ol for Super Bowl? Food Channel Guest Chef James Clary has a south-of-the-border suggestion: a taco bar, with homemade tortillas. Listen in as he shares his ideas for ingredients, appetizers, dessert and even cocktails. But wait, there's more! Chef Clary talks about a new reality TV show he'll be appearing in, and the Holland America cruise where he'll host cooking classes. He's a busy guy so listen before he takes off again! RECIPE: HOUSE MADE TORTILLAS 3 cups unbleached flour 2 tsp. baking powder 1 tsp. salt 6 Tbsp. vegetable shortening or lard about 1 1/4 cups warm water Mix dry ingredients in a large mixing bowl. Cut shortening or lard (lard is the traditional Mexican choice) into flour until it resembles a coarse meal. Add water and mix until you have a soft dough. Knead by hand for about 5 minutes. Let dough rest for and hour covered with a damp cloth. Roll dough into “1 balls and cook with tortilla press. RECIPE: CHICKEN TINGA Serves: 4 to 6 (makes about 5 cups) INGREDIENTS 3 tablespoons safflower or corn oil 1/2 white onion, slivered (about 1/4 pound) 2 garlic cloves, chopped 8 Roma tomatoes (about 2 lbs) 2 tomatillos, or about 1/4 pound, husks removed, rinsed 1/4 teaspoon dried marjoram or oregano ¼ cup finely chopped fresh cilantro 1 1/2 to 2 teaspoons kosher or sea salt, or more to taste 1/4 teaspoon black pepper, freshly ground 2 tablespoons sauce from chipotle chiles in adobo 5 cups shredded chicken TO PREPARE Remove stems from and place the Roma tomatoes and tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes or until the tomatoes and tomatillos are soft. Remove them with a slotted spoon. Place in the jar of a blender or food processor and blend until smooth. Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute. Add the tomato/tomatillo mixture, the marjoram, cilantro, salt and black pepper. Add Adobo sauce. If you want it spicier, add a whole Chipotle. Let the sauce simmer, stirring occasionally until it seasons and deepens its red color, about 10 to 12 minutes. Add chicken and toss well to coat. CucinaPro www.cucinapro.com Gourmet Souffle' http://www.gourmetsouffle.com Holland America http://www.hollandamerica.com The Coffee Ethic, Springfield MO http://www.thecoffeeethic.com

Walnuts are in the news lately because higher demand makes them a prime target for thieves. The demand is due, in part, to increased awareness of potential health benefits. Host Joy Robertson talks with Food Channel Editor Kay Logsdon and Food Trends Expert Locke Hilderbrand about the nuts, their versatility and the trends that have helped crack the shell on their rising popularity. Video: Blue Cheese & Bacon First Down Dip http://www.foodchannel.com/recipes/recipe/blue-cheese-and-bacon-first-down-dip/ Walnut Oil Vinaigrette: http://www.foodchannel.com/recipes/recipe/walnut-oil-vinaigrette/ Sweet & Salty Rosemary Walnuts http://www.foodchannel.com/recipes/recipe/sweet-salty-rosemary-walnuts/ Information & health benefits: http://www.walnuts.org AP Article: http://bigstory.ap.org/article/california-nut-farmers-ban-together-fight-theft

Walnuts are in the news lately because higher demand makes them a prime target for thieves. The demand is due, in part, to increased awareness of potential health benefits. Host Joy Robertson talks with Food Channel Editor Kay Logsdon and Food Trends Expert Locke Hilderbrand about the nuts, their versatility and the trends that have helped crack the shell on their rising popularity. Video: Blue Cheese & Bacon First Down Dip http://www.foodchannel.com/recipes/recipe/blue-cheese-and-bacon-first-down-dip/ Walnut Oil Vinaigrette: http://www.foodchannel.com/recipes/recipe/walnut-oil-vinaigrette/ Sweet & Salty Rosemary Walnuts http://www.foodchannel.com/recipes/recipe/sweet-salty-rosemary-walnuts/ Information & health benefits: http://www.walnuts.org AP Article: http://bigstory.ap.org/article/california-nut-farmers-ban-together-fight-theft