What to Watch: A New Season of Guy's Big Bite and the Chopped Tournament of Stars Finale
This weekend, Food Network has a bunch of new episodes from Ree, Amy, Damaris, Rachael and Guy, as well as the finale of the Chopped Tournament of Stars.
On Saturday, on The Pioneer Woman, Ree makes school treats for the kids. Then on Heartland Table, Amy cooks lunch with her cousin, who is a butcher. Come Sunday, on Rachael Ray's Week in a Day, she shows you how to cook five make-ahead meals in one day. Then on Southern at Heart, Damaris shows you how to elevate ho-hum dishes using spices. Later on the new season of Guy's Big Bite, Guy's making one of his favorites, Brunswick stew, with his son Hunter. In the evening, tune in for an all-new Food Court Wars where a pair of friends battles a father-daughter team for eatery space. Then it's the finale of the Chopped Tournament of Stars: Brandi, Carnie, Gillian and Michael compete for the title of champion and $50,000 for charity. Afterward watch Cutthroat Kitchen, where a chef's whisk gets supersized when making mousse.
While the kids and Ladd are outside working the bulls, Ree is making them a stick-to-your-ribs meal. There's Strawberry Lemonade to refresh them when they get to the lodge, and then Scalloped Potatoes and Ham with a side of Lemony Green Beans. To keep things sweet, Chocolate Pecan Crispy Treats are waiting before the kids get down to their studies.
Amy's cousin Matt is part of the fourth generation to run Thielen Meats of Pierz in Minnesota. Today he is paying a visit to Amy with his daughter, Addie, and joining in for a rustic Pork Meatloaf with Cabbage and Prunes, a lively Parsley Salad with Toasted Almonds and Lemon, and — from the recipe files of their grandmother — an old-fashioned macerated Apple Pie with Leaf Lard Crust.
Join Rachael Ray as she cooks up five make-ahead meals in one day — the best part is they each take only 30 minutes or less! First up is a sausage ragu with pappardelle, then for dish two, how about a nice bowl of homemade Mushroom Soup with Marsala served over a round of fried toast with grated Parmigiano-Reggiano? Dish three is Zucchini, Potato and Fennel Stew, dish four is Chicken Thighs in Mild Red Curry and for dish five, it's Turkey and Chorizo Chili topped with crushed corn chips.
Damaris reveals one of her secrets to delicious cooking: interesting and unexpected spices. To show why spices matter, she takes a typically boring dish — salad — and transforms it into a hearty meal with bold flavors and interesting textures — to be exact, a Kale, Roasted Celery Root, Deviled Eggs and Spiced Almond Salad with garlic confit vinaigrette. And for an exotic complement, her savory za'atar biscuits take Southern biscuit making to a new level.
You've seen Guy Fieri travel the country tasting incredibly unique dishes. But Guy never forgot his first Brunswick stew, and you may never forget Guy's version either once you taste this smoky, savory bacon and chicken stew. To go with that, there’s tender Poblano-Stuffed Cornbread and a tart Green Apple Slaw with Pecans.
Friends J.B. and Brandi are looking to expand their catering/lunch business in hopes that the success will provide validation for the sacrifices they've made for their dream. Father-and-daughter team Thomas and Stephanie hope their love of Southern cooking and strong bond will make their restaurant a successful family venture for years to come. Only one of these teams will come out on top as they compete to win their own food court restaurant in Bossier City, La.
The four amazing finalists open the first basket to find a drive-through snack and a cold dessert. The $50,000 prize is destined to go to one of the last three celebrities' favorite charities, but which stars will have good luck with the duck in the entree basket? The fifteenth and final round of the Chopped Tournament of Stars is bound to be intense: Do the competitors have enough culinary stamina left to make something yummy, beautiful and creative from churros and Champagne?
Two chefs get up close and personal while making pea soup. One chef must come up with innovative ways to use lamb shears when forced to work with them instead of knives, and someone's whisk gets supersized when making chocolate mousse.