It’s fun to hear what a television chef’s favorite filmed recipes are. It’s also easy for them to pick those winners from their repertoire.
Their least favorite recipes? Not so easy. Here, however, is The Pioneer Woman star Ree Drummond’s very much un-favorite recipe that made it on her Food Network show.
Her favorite recipe
“My favorite recipe I ever filmed for the show was lobster mac and cheese with my girls,” she wrote. “I demonstrated how to remove raw meat from a lobster tail, and the mac and cheese was so delicious.”
Her recipe calls for macaroni, salted butter, lobster tails, flour, milk, half-and-half, Parmesan cheese, grated Cheddar cheese, grated fontina cheese, and goat cheese. This is an extra-rich mac-and-cheese made even more indulgent with the addition of the lobster meat.
After the pasta is prepared, a roux is made in a saucepot, the cheeses melted with it, and all the ingredients are combined. Baked for about 20 minutes in a 350-degree oven, it’s a comfort food bonanza the whole family can enjoy.
Drummond said her least favorite recipe was an absolute mess
As for the recipe the television chef likely will not be repeating, well, it sounds good on paper. But according to the mother of five, it didn’t translate well onto the small screen.
“My least-favorite recipe I ever filmed for the show was a chicken strip pizza,” she wrote. “I used frozen chicken strips and topped the pizza with coleslaw, pickles, and special sauce. It was absolutely awful, but because it was the end of our last shoot day, we had to move forward with it. I figured it would look better on TV when it aired. I was wrong.”
Drummond mentioned as well in her memoir that her family donates leftover groceries and food to their local soup kitchen, but something tells us they didn’t have the heart to pass along that chicken strip pizza.
If you’re curious to check the recipe out for yourself, find it here.
And here’s Drummond’s favorite tool to use in the kitchen
The Food Network television personality’s favorite kitchen item makes her life easier as she prepares meals. And its name is a little misleading, as she told Today.
“The tool I reach for the most is technically a fish spatula,” Drummond said. “It’s angled, it has a very sharp edge. But I use it for pretty much anything because of how sharp and precise it is.”
Longer and thinner than a standard spatula, a fish spatula has tines that keep grease in the saucepan.
With a fish spatula, Drummond noted, “I can scoop up an egg or you know something that requires a little bit of gentleness, without worrying about tearing it up. I love it because you can pick up meats and let the oils drain.”
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