11/25/08
Return to Disney… and More
In the middle of October, I had the distinct pleasure of returning to Orlando, home of the “Happiest Place in the World,” for the Disney Epcot Food & Wine Festival. This is our second year doing it and I look forward to it as much as any appearance I am privileged to make during the course of the year. The people who run the show are fantastic professionals at what they do and it’s one of the most exciting and well-organized food events I’ve seen.
Disney World
I performed a couple of demos, signed a lot of books and participated in a huge dining event called “Party for the Senses,” during which chefs from diverse backgrounds, regions and culinary styles serve up their best dishes in tasting portions to roughly 1,500 people. My offering for the evening was Horseradish-Crusted Salmon with Braised Endive and a Beet Reduction. The dish and the event were both great successes and my team and I even managed to steal away and have a great time in the theme parks as well!
Now for some other news. It is true that I will be returning to Food Network as host of Dinner: Impossible and let me say that I’m excited to be getting back in production, which will be starting in the next few weeks. The format of the show will remain the same, ferrying me to varied and different secret locations and challenging me to clear formidable hurdles of culinary creation. I’m certainly looking forward to it and to my continued relationship with Food Network. I want to extend my deepest and most heartfelt thanks to all my loyal fans for your support and prayers. Your encouragement kept me lifted up and excited about my profession on a daily basis, I promise you. I will have you all in mind as we start this next adventure and will strive to be worthy of your support. No dinner is impossible!
Here’s a brace of Disney-inspired dishes that we created during the “Disney Dreams” episode of Dinner: Impossible. Enjoy!
Appetizer: Salad
ALADDIN’S ASIAN SALAD WITH SESAME DRESSING
Copyright 2008, Robert Irvine, All rights reserved
Yield: 6 to 8 servings
Ingredients for the sesame dressing:
1/8 cup rice wine vinegar
1 shallot clove, quartered
½ teaspoon salt
1/8 teaspoon black pepper
2 teaspoons tahini or peanut butter
1 tablespoon sesame seeds
½ cup sesame oil
Ingredients for the salad:
6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces
1 cup baby corn from a jar or can
1 eight-ounce can mandarin orange segments, drained
1 red bell pepper, stem and seeds removed and sliced julienne
1 four-ounce can water chestnuts, rinsed to remove any tinny taste
1 cup grape tomatoes, halved
Method for the dressing:
Add one at a time through the feed tube of a running blender: vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
Method for the salad:
Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.
Entrée: Seafood
BIG BAD WOLF BBQ SHRIMP SCAMPI
Copyright 2008, Robert Irvine, All rights reserved
Yield: 4 servings of 4 to 5 shrimp
Ingredients for the sauce:
1-tablespoon grape seed oil
1 medium onion, minced
2 cloves garlic, lightly crushed with the side of a knife blade and minced.
1 cup ketchup
1 tablespoon mesquite seasoning
½ teaspoon cayenne pepper
Ingredients for the shrimp scampi:
1-tablespoon grape seed oil
2 cloves garlic, lightly crushed with the side of a knife blade and minced
2 stalks celery, diced small
1 large red bell pepper, stem and seeds removed and diced medium
1 large green bell pepper, stem and seeds removed and diced small
1 tablespoon minced fresh thyme leaves
1 pound 16-to-20 size shrimp, de-veined and shells and tail removed
1 tablespoon minced fresh flat-leaf parsley leaves
Method for the sauce:
Heat grape seed oil in a small saucepot over medium heat and sauté the onion until translucent, about 3 minutes. Add the garlic and sauté for 2 more minutes. Stir in the ketchup, mesquite seasoning and cayenne pepper. Reduce the heat to low, cover, and let simmer for 15 minutes.
Method for the shrimp scampi:
Heat the grape seed oil over medium heat in a skillet and add the garlic, celery, red bell pepper, green bell pepper, thyme and parsley. Cook until vegetables soften and flavors are integrated, about 5 to 8 minutes. Stir in the shrimp and cook until they are just pink and opaque. Do not overcook the shrimp. Remove the shrimp to a platter. Spoon sauce over and sprinkle with parsley.
Entrée: Chicken
CAPTAIN HOOK’S CAYENNE FRIED CHICKEN
Copyright 2008, Robert Irvine, All rights reserved
Yield: 6 to 8 servings
Ingredients:
1 to 4 liters canola oil, or as needed to fry or deep fry
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
¼ teaspoon black pepper
24 bone-in chicken wings and/or thighs, rinsed and patted dry with paper towels
1 to 2 cups buttermilk as need to moisten chicken
Method:
Heat the oil in deep fryer to 350 degrees F or as instructed in the manufacturer’s instructions for similar foods. If you wish you can fry the chicken in 1 liter of canola oil over medium high heat in a sauté pan and then finish it in the oven in which case you should pre-heat the oven to 350 degrees F.
Combine the cornmeal, flour, garlic powder, cayenne, salt and pepper, and mix well to make chicken coating. Add the coating to a plastic food storage bag in batches. Moisten the chicken with buttermilk, shake the chicken in the bag of coating, and allow any excess to fall away.
Deep fry the chicken until crispy and fork tender, about 13 to 20 minutes. Or, pan fry for about 5 minutes and transfer it to a baking pan to bake in 350 degree oven until cooked through and fork tender, about 40 minutes.
Accompaniment: Pasta
MAD-TEA PARTY MAC AND CHEESE
Copyright 2008, Robert Irvine, All rights reserved
Yield: 6 servings
Ingredients:
2 tablespoons grape seed oil
½ cup butter (1 stick)
1 cup chopped white onion
2 cloves chopped garlic
½ cup all-purpose flour, or as needed
2 bay leaves
1 cup vegetable stock
½ cup heavy cream
2 cups sharp shredded cheddar cheese (8 year-old aged if you can get it)
Salt, to taste
White pepper, to taste
1 pound dried elbow macaroni
¼ cup chopped fresh chives
Method:
Bring a pot of water to boiling for the pasta. Cook the pasta until al dente and drain well so that you don’t have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable stock a little at a time to form a smooth sauce. Simmer for at least 10 minutes to allow the flour to “cook out,” then remove the bay leaves. Add the heavy cream and cheddar cheese, then season with salt and white pepper. Fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and garnish with chopped chives.
Entrée: Pasta
LITTLE ITALY MARINARA AND PASTA
Copyright 2008, Robert Irvine, All rights reserved
Yield: 4 to 6 servings
Ingredients:
2 tablespoons grape seed oil
1 medium onion, minced
2 cloves garlic, lightly crushed with the side of a knife blade and minced
1 teaspoon finely minced fresh rosemary leaves
2 teaspoons fresh thyme leaves, minced
2 29-to-32 ounce cans crushed tomatoes
Salt and freshly ground black pepper, to taste
1 pound penne pasta
Method:
Heat grape seed oil over medium heat in a saucepot. Sauté onion and garlic until onion turns translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 30 minutes.
Boil pasta until al dente. Drain well and serve with sauce.
Entrée: Beef
BEAUTY AND THE BEAST BRAISED SHORT RIBS IN MOLASSES
Copyright 2008, Robert Irvine, All rights reserved
Yield: 4 to 6 servings
Ingredients:
1 red bell pepper, stems and seed removed
3 tablespoons grape seed oil (1 tablespoon to roast the bell pepper, and 2 tablespoons to sauté the vegetables)
4 pounds beef short ribs, cut into lengths, which will fit into a pan to sauté
Salt and freshly ground black pepper, to taste
2 tablespoons grape seed oil
2 stalks celery, diced small
2 large carrots, peeled and diced small
1 large onion, diced small
1 quart beef stock
2 tablespoons tomato paste
¼ cup molasses
1 tablespoon minced fresh rosemary leaves, stripped from 5 or springs
1 tablespoon minced fresh thyme leaves, stripped from 3 or 4 large sprigs
2 tablespoons cornstarch
2 tablespoons minced fresh flat leaf parsley leaves
Method:
Pre-heat oven to 425 degrees F. Brush bell pepper with grape seed oil (reserving the rest of the oil) and roast in oven until charred, about 15 minutes. Remove from oven and place in a covered container or a plastic pepper to sweat. Allow oven heat to drop to 350 degrees F.
Season short ribs with salt and pepper. Heat remaining two tablespoons of grape seed oil in a large sauté pan with a lid. Sear short ribs on all sides and remove to a utility platter. In the same pan, sauté celery, carrots, and onion until the onion turn translucent. Add beef stock, tomato paste, molasses, rosemary, and thyme, and stir to combine. Return short ribs to pan, cover with a lid or foil and braise at 350 degrees F until the meat falls from the bone, about 1 to 1½ hours.
While the short ribs are braising, peel the roasted bell pepper and cut julienne.
Remember to use an oven mitt when you remove the pan from the oven.
Remove rib meat and bones to a utility platter. Strain the pan juices into a bowl and then return them to the pan over medium high heat. Create a slurry by whisking two tablespoons water into a small bowl of the cornstarch. Whisk the slurry into the pan juices and allow the mixture to thicken.
Arrange rib meat on a platter and spoon sauce over. Garnish with julienned roasted peppers, and sprinkle with parsley leaves.
Brunch
LITTLE MERMAID SHRIMP AND CHEDDAR GRITS
Copyright 2008, Robert Irvine, All rights reserved
Yield: 4 to 6 servings
Ingredients:
4 cups water
2 cups uncooked quick grits
6 ounces raw chopped shrimp
¼ teaspoon salt
4 tablespoons butter (½ stick)
4 tablespoons sliced scallions (5 to 6 scallions)
2 tablespoons diced tomatoes (about 1 plum tomato)
1 teaspoon chopped fresh cilantro plus several small sprigs for garnish
4 ounces shredded cheddar cheese
Salt and freshly ground black pepper, to taste
Method:
Bring water to a boil. Add grits, chopped shrimp, reduce heat to low and cook until grits are soft, about 5 minutes. Remove from heat and stir in butter, scallions, tomatoes, cilantro, and cheese. Season to taste with salt and freshly ground black pepper.
Accompaniment: Salad
POSEIDON GREEK SALAD
Copyright 2008, Robert Irvine, All rights reserved
Yield: 6 to 8 servings
Ingredients for dressing:
2 tablespoons balsamic vinegar
1 large clove garlic, quartered
¼ teaspoon crushed red pepper flakes
½ teaspoon salt
1/8 teaspoon black pepper
¾ cup olive oil
Ingredient for salad:
6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite-sized pieces
1 cup Kalamata olives, pitted
2 English cucumbers, peeled and sliced into ¼ inch disks
1 cup cubed Feta cheese
For the dressing, add the vinegar to a blender, replace the lid, turn it on, and through the feed tube add, one at a time, the garlic, crushed red pepper, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside until needed.
Toss the greens, olives and cucumbers together with enough dressing to coat. Fold in the feta cheese. Serve additional dressing on the side.
Luncheon
SEVEN DWARVES SMOKED TURKEY AND GREENS
Copyright 2008, Robert Irvine, All rights reserved
Yield: 8 to 12 servings
Ingredients:
1-tablespoon grape seed oil
24 smoked turkey legs
Freshly ground black pepper, to taste
3 cloves garlic, lightly crushed with the side of a knife blade and minced
½ teaspoon crushed red pepper
1 head cabbage, shredded in a food processor
1-pound fresh spinach soaked in salt water to remove grit and dried in a salad spinner
1 pound collard greens
Salt, to taste
Method:
Pre-heat oven to 350 degrees. Season turkey legs with black pepper, Heat grape seed oil in a large deep pot over medium high heat. Add turkey legs and brown in batches on all sides. Transfer to a roasting pan, cover with foil, place in oven and roast until fork tender, about 35 minutes.
Add garlic to pot and lightly sauté over medium heat being careful not to burn the garlic. Stir in the crushed red pepper and shredded cabbage and allow to cook about 10 minutes. Add collard greens and cook for 10 minutes more. Add spinach, season with salt and freshly ground black pepper and cook until tender but still bright green. Transfer greens to a platter and top with turkey legs.
Entrée: Beef
MOWGLI’S MUSHROOM ONION FLANK STEAK
Copyright 2008, Robert Irvine, All rights reserved
Yield: 4 servings
Ingredients for marinade and flank steak
1 fresh lemon
1 fresh lime
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 garlic cloves, lightly crushed with the side of a knife blade and quartered
¼ teaspoon ground cloves
1 tablespoon fresh rosemary leaves, stripped from about 2 or 3 sprigs
1 tablespoon fresh thyme leaves, stripped from 3 or 4 sprigs
½ teaspoon black pepper
½ cup barbecue sauce of your choice
2 pounds flank steak
Ingredients for mushroom onion demi-glace:
1-tablespoon grape seed oil
1 red onion, minced
1 cup white mushrooms (about 3 ounces), cleaned and sliced
1 cup dry red wine
1 cup water
1 teaspoon beef base
Salt and freshly ground black pepper, to taste
Method:
Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle.
Add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, one at a time, the garlic, ground cloves, rosemary, thyme, and black pepper. Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening.
Place flank steak in a non-reactive container, add marinade and coat steak. Pour barbecue sauce over and spread to coat. Cover and refrigerate for 2 hours.
Heat grill and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.
Heat grape seed oil in a skillet over medium high heat. Add onion and sauté until translucent, and then add mushrooms and sauté until they begin to give up their juices. Add red wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Allow to reduce by half. Season with salt and pepper to taste, remove from heat and keep warm.
Slice steak on the bias into ¼ inch thick strips and arrange on plate. Spoon mushroom onion sauce over.
Entrée: Vegetarian
EAT YOUR FRUITS AND VEGETABLE STIR FRY
Copyright 2008, Robert Irvine, All rights reserved.
Yield: 4 to 6 servings
Ingredients:
¼ cup soy paste
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoons peanut butter
2 teaspoon Vietnamese garlic chili sauce
1 cup brown rice
1 teaspoon salt
1 tablespoon butter
1 pound carrots, peeled and sliced julienne
4 heads broccoli, broken into florets
2 stalks celery, diced
1-tablespoon grape seed oil
1 medium onion, diced medium
½ pound snow peas
1 large red bell pepper, stem and seeds removed and diced medium
1 fresh pineapple, peeled and core removed, bottom half sliced crosswise into ¼ inch thick slices and the rest diced medium
2 tablespoons fresh flat-leaf parsley leaves
Method:
In a small bowl, combine soy paste, soy sauce, sesame oil, peanut butter, and garlic chili sauce and set aside briefly.
For the rice, bring 2½ cups water to a boil in a saucepot and add rice, salt and butter. Return to a boil and reduce heat to low. Cover and let simmer 20 minutes. Remove from heat and let stand covered for 5 minutes.
In a wok heat 2 or 3 cups water to boiling and blanch carrots, broccoli, and celery for 2 minutes. Drain and set aside briefly, then rinse and dry wok.
In the same wok, heat grape seed oil over medium high heat and sauté onion until translucent. Add blanched carrots, broccoli, and celery, as well as snow peas, bell pepper and diced pineapple (reserving the pineapple slices). Stir in mixture of soy/sesame/peanut butter/chili sauce. Cook vegetables until tender stirring frequently.
Lay slices of pineapple on serving plates. Top with rice and then top with stir-fried vegetables. Sprinkle with parsley leaves.
Dessert: Crème Brulee
SWISS FAMILY ROBINSON SWEET POTATO CRÈME BRULEE
Copyright 2008, Robert Irvine, All rights reserved
Yield: 6-8 servings
Ingredients for sweet potato base:
2 sweet potatoes or 1 yam, peeled and cut into 1-inch chunks
1 tablespoon molasses
1 tablespoon honey
1/2 teaspoon vanilla extract
2 teaspoons brown sugar
¼ teaspoon nutmeg
½ teaspoon cinnamon
Ingredients for custard:
1 quart heavy cream
2 vanilla beans, split and seeds scraped
1 cup sugar (½ cup and ½ cup measured separately)
6 egg yolks
1 tablespoon butter
Method:
Boil sweet potatoes until tender and drain. Add molasses, honey, vanilla, brown sugar, nutmeg, and cinnamon. Mash by hand then beat until smooth with an electric beater.
Preheat oven to 325 degrees F. Pour the cream into a saucepan and add the vanilla beans, including the pods. Over medium low heat slowly bring to a boil, then remove from heat, cover pan and set aside for at least 15 minutes to allow the flavors to infuse. In a large bowl, whisk together the egg yolks and gradually add ½ cup of the sugar whipping until you see a change in color. After 15 minutes remove the vanilla pods from the cream mixture. Then slowly incorporate the cream mixture into the egg yolk mixture a little at a time, whisking constantly as you go.
Lightly grease 6 to 8 four-ounce or six-ounce ramekins. Add even amounts of the sweet potato mixture to the ramekins. Then fill the ramekins each ¾ full with the custard mixture.
Place the filled ramekins in a roasting pan and prepare a bain marie by adding hot water to the pan so that the water level is halfway up the side of the ramekins. Be careful to avoid splashing any water into the ramekins. Bake in the oven for 40 to 45 minutes, allow to cool and then refrigerate for at least 2 hours before serving. (You can do this way in advance if you wish.) Just before serving remove from the refrigerator and allow to warm up a little. Then divide the remaining ½ cup of sugar among the ramekins sprinkling some on the surface of each cup of custard. Using a blow torch, melt the sugar to form a crispy sugar “crust” on the top of each. This custard could be served with fruits of the season.
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80 comments
Secondly, I'm so happy to hear you're returning to Dinner Impossible. I haven't watched the show since you left - just like I told Food Network I wouldn't in the email I sent them after you left. I'll be tuned in now that you're returning!
Happy Thanksgiving!
Best wishes always,
Cindy E.
You've encouraged US in our culinary vision in the kitchen!
Happy Thanksgiving, Chef.
Thanks for everything!
Jon
My thanks to you...to Food Network...and to all your loyal fans.
So glad to see you are returning to D:I. The other dude just wasn't cutting it.
You are far more interesting in the position. You are the franchise and this could become one of the best shows on TV period.
I hope you crush a few grapefruits Robert.
My 14 yo DD is still telling everyone about meeting you and to eat more Salmon! She loves using your spices on everything and is even teaching the Home life teacher a thing or two about cooking.
I was glancing over your recipes in this post and see you call for 8 yr old cheddar in the Mac nCheese recipe.
Not sure of the result you are looking for, but in my experience, 8 yr old cheese is way too strong for macaroni and cheese. Most kids won't like it. The cost, if you can find it, can be prohibitive. Most 8 yr old cheddar is destined to be consumed as part of a cheese fruit tray and in small proportions.
I can see you wanting to use a sharp cheese to boost flavor but think you could get by with something much younger (and less expensive).
Thank you for being so open and sharing so much of yourself here on your blog. It's a joy to visit your site. You have such a positive perspective on life and that is a special gift. Thanks for sharing!
Yes, as many have stated, something else to be thankful for for thanksgiving!
Best wishes to you and yours for an excellent Thanksgiving!
Keep on bloggin.
on 11/29/08 at 03:18
We were extremely excited to hear the news of your return to Dinner Impossible - that is, in fact, YOUR show. No offense to Chef Symon; however, we all watch(ed) the show because of you - he was ok and is a very talented Chef, you are amazing!!! Also, you are the reason for the show's popularity.
I'm not sure if you recall us working together at Mercer County Community College and Robert Wood Johnson last year - I will always remember that experience - your knowledge, professionalism and positive demeanor combined with your charisma that is second-to-none is truly an inspiration for all Chefs -
I'm so glad that all of our prayers and letters on your behalf have been answered with your returning to the Food Network - as you would say...YOU ROCK!!!
I wish you only the best and hope to have the opportunity to work with you again soon.
Sincerely,
Frank Benowitz, CHE
FN's decision proves that it wasn't just the format of the show that fans enjoyed, it was ROBERT IRVINE! We're so happy for you, and for all of us fans. All the best, always!
Glad to have you back on the air, mate!
In this life we all, sooner or later, screw up. The important thing is to learn from the mistake, correct the behavior, and move forward, ever forward. You've done that admirably and, I might add, with a certain bit of style. Continue the good work, Chef. The guys in the kitchens are cheering you on!
THEN I READ ABOUT YOUR RETURN TO TFN AND WHOOPED AND HOLLERED and Jim wondered what the Sam Hill was happening. He smiled when I told him the news about "Dinner: Impossible." We have only been watching your reruns, though I have stopped e-mailing the powers-that-be at TFN with my nasty-grams! HA I am SO excited and thrilled and relieved that you will once again show your strengths to us all.
Y'see, God is good and He knew the truth and what was in your heart. That's what matters in the long run. Throughout this ordeal, you conducted yourself with dignity and grace and that ROYAL manner. ;)
Hello to all your team, especially my friend Virginia! I hope all of you had a wonderful Thanksgiving with family and friends. The McCulloughs wish you a blessed Christmas and a HAPPY NEW YEAR!!!
I couldn't be happier to know that you are coming back!! I almost fell out of my chair when I found out Michael Symonds was doing the show. I didn't watch it as it just isn't right. I loved your show from the beginning and will continue to watch it every time it is on. Thanks for bringing us Dinner Impossible. Have a wonderful holiday season.
Hugs,
Colleen
Michigan
Congratulations - I'm so very happy for you!
Glad to see you coming back to Dinner Impossible. I have really enjoyed your show through the years.
I have learned tricks to use when I cook for groups.
You're an inspiration.
YIPPEE!!!!!!!!!!!!
You have been missed greatly in our household and we will be anxiously awaiting your return.
CONGRATULATIONS, CHEF!!!
Blessings to you, your family and friends.
GNee in Doylestown, PA
Please put a printer friendly button on your receipes!
Congratulations!!
I'm looking forward to it!
on 12/01/08 at 17:30
Thanks, Chef, for giving us your talents, inspiration, laughter and love.
I just wanted to let you know that we are All behind you and always have been behind you, all the way. We are all thankful you are coming back to The Food Network. I am sure I speak for many many people when I say there never was a reason for that nonsense in the first place. Noone can do Dinner: Impossible as you have done it, Period. We all look forward to watching it again. I have cooked for 17 years and must say outside of yourself, The Food Network seems to go to extreme lengths NOT to have professional Chefs represented on their channel. A real Chef does not have to have spiked hair and have to act off the wall in order to be accepted. A real Chef combines Art, Love, Knowledge, and a decent degree of Ballet when under extreme pressures in order to create memories. Throughout this entire delimma your 'never a discouraging word' act has stood as a testimonial to how one can handle almost any problem. All the Best.
It was really great to hear of your return to DI. While I feel that Chef Symon is a first class chef he just couldn't fill your shoes on the show and I am excited to see the new season.
Welcome back!
Your return to D:I is the best news I've had in a long time!!! Congratulations Robert!!! The FN would have to cancel the show if you hadn't come back. Perhaps all those e-mails that I'd been sending weren't falling on deaf ears after all.
Maybe they realized that you didn't have such a
loyal following for nothing. With all due respect chef, you look great but could not have kept us watching if that's all you could do. Cook on, Chef Robert!!!
Regards,
Sharon E. Denniss
It is great news that you will be returning to the Food Network and Dinner Impossible. I used to watch your show all the time with my girlfriend...bearing through all the other food shows she watched to get to yours ;) Then, you were taken off the air, replaced by someone mediocre...so my watching stopped...returning to Nigella and Giada (I have to admit they are great cooks, just without your male ego) In relief, your show has returned! I admire your cooking style and support your decision to return. Show them who's boss!
-David
I'm also very glad you coming back!! I've always enjoyed watching you on Dinner Impossible and the show just wouldn't
be D.I. without you!
Shirley
Anyway, congratulations on returning to the Food Network...something tells me that they needed you more than they thought...I am sure their ratings were hurting after you left!
Regards,
Corey Carr
Be sure to let us know when the episodes are airing so we can tune in and continue to support you! I hope you can keep the blog going too, so we can hear some more "behind the scenes" thoughts!
I am jumping out of my skin, I am soooo happy to read that you are returning to where you are King.I watched your DI episode at the comedy club in DC and I was laughing out loud at work. I had that feeling that the network knew they blundered when they canceled you and kept our hopes alive running your classic reruns.
Good Luck Robert.
Anthony
The entire debacle that emerged vis a vis your background never mattered to me. I wouldn't care if your career was comprised of experiences in soup kitchens for the homeless. The fact is that you're a brilliantly inventive chef with the vision and creativity to overcome even the most outlandish challenges.
I am delighted you're coming back to DI, and I hope your star continues to shine brightly for years to come in culinary firmament.
Merry Christmas! Looking forward to seeing you back on FN.
I CANT WAIT TO SEE DINNER IMPOSSIBLE AGAIN!!!!!!! THATS M FAVORITE SHOW ON THE FOOD NETWORK. CONGRATS!!! YOU DESERVE IT! IVE WRITTEN BEFORE AND LIKE I SAID, IM A CATERER AND HAVE TO TAKE ON "MINI" CHALLANGES ALL THE TIME. I CANT WAIT TO HEAR... NOOOOOOOOOOOOOOOOO!!!!! BARRY NOOOOOOOOOOOOOOO!!!!!!!!! BEST REGARDS, FRANK MARZELLA
Chef Irvine,
I'm glad your returning to Dinner Impossible!
I watched the first episode with Chef Symon,
because it was shot in my home State of N.J.
Watching Chef Symon's performance was like
walking barefoot across broken glass.
I learned nothing, with almost every episode
while you were host I learned something new
with all of your tips. Like, the one for quickly peeling
garlic by throwing several garlic cloves and rocking them back and forth between two mixing bowls.
I use that trick all the time now.
Thank You
God Bless You, in your endeavors, Chef Irvine.
Mary & Louis Fabian, Ellwood City PA
on 12/07/08 at 20:18
At any rate, congratulations again. I look forward to seeing you on the Food Network again very soon!
Mark and Alissa Ford, Irvine, CA
My wife and I are really happy to hear your coming back to Dinner:Impossible. We haven't watched Food TV very much since you left. But we will be, now that your back!
This is wonderful news!
Take care,
A Faithful Viewer, Ohio
This is wonderful news. Congratulations! Show the execs at Food Network how absentminded they were in the first place!
This was one of our favorite shows on the tube while you hosted it, and we are beyond thrilled to have you back in our living room, serving up great dishes for hundreds with that marvelously Brit charisma of yours.
I am so over the moon right now! This news of you returning to Dinner:Impossible could not have come at a better time for me. I have had a very rough two weeks. My father passed away on Dec 2nd at the age of 93. He was a WW2 vet, a car mechanic all his life and a Scout Master for most of mine. Hearing that you are back is like a balm to my soul.
More good news: my 18 year old son just moved back in after moving out a year and a half ago. There goes my food budget! I just wish the food he eats would actually stick to him. He's 5'9ish and only weighs about 130 pounds! I desperately need recipies to help him beef up (if that's even possible!).
Welcome back, Robert! We have so missed you!
Your forever fan
Laura
Oh, Chef Robert, I'm am soooooo happy for you and for those of us who totally enjoyed you as the D:I host!!! My youngest son(27) loves the show as well. He spent 7 yrs in the US Navy and is home now, trying to decide what he wants to do for a career. Cooking is not his forte', but he does love watching you and the D:I. We are watching the Iron Chef program with you in it! What a surprise, as I hadn't been to this blog in a few weeks to read your posts!
I can't express my gratitude and thankfulness to you for your professional, thoughtful and humbled way you have conducted yourself during the last year or so. Your grace under fire was very inspiring.
Abundant Blessings to you and yours, Robert. May the new year bring wonderful and great things to you.
on 12/21/08 at 19:38
I am glad to hear you are coming back to Dinner Impossible. I do not want to say anything bad about Chef Symon, but the role was suited for you. I have not enjoyed the new episodes as much as yours. I feel you put more of yourself into the whole situation, Chef Symon stands apart. I hope the producers and directors challenged (and tormented) you on the new shows.
Robert
My husband and I thoroughly enjoying watching YOUR episodes, and look forward to viewing many more!
While MY cooking is considered to be "assualt with a deadly weapon", I still feel as if I learn something new with each episode. Thankfully, my husband is an excellent cook, who often comes away from D.I. with new ideas for use in our kitchen.
Best Wishes for a Merry Christmas & a Shining New Year to come!
Have a very Blessed Holiday! And here's to 2009.may the year be Divine!
No knock against Chef Symon, but I see old episodes and I realize how ridiculously talented you are. I hope to meet you one day and have the honor of making you dinner.
My husband and I were so THRILLED to hear the news of your return to Dinner Impossible. Congratulations! DI just wasn't the same without you. Thank goodness for the re-runs. We had discovered your blog a few months ago. We kept checking your blog for to find any news on upcoming appearances, and then we recently found out you were returning to Food Network. What a great holiday gift! You've been a cooking inspiration to both of us as my husband and I cook often for friends and family. You are one of our favorite chefs on Food Network along with Alton Brown and Paula Deen.
Best wishes to you and your family in the new year!
-Dixie & Steve
San Diego, CA
My husband and I are SO happy you are returning to Food Netowrk. It has not been the same without you. I have refused to watch any DI episodes unless they were reruns of you.
Thank Goodness FN wised up and asked you back.
Best Wishes to You and Your Family this Year
Looking forward to seeing you in action again,
Bill and Susan
Franklin, NC
I'm SO happy that you will be returning to Food Network, my daughter and I haven't watched it since as I told them I wouldn't in many emails & letters to the network. You are a HUGE reason my 6 yr old wants to know how to cook.
THANK YOU THANK YOU !
Can't wait to see you back on the TV.
Jean & Emma
NJ
And thank you for helping to lift the spirits of so many post Katrina. Your kindness on the Mississippi Gulf Coast will not soon be forgotten.
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