What to Watch: The Kitchen’s Cinco de Mayo Celebration and the Finale of Guy’s Grocery Games Redemption
This weekend, spice things up alongside your favorite chefs as they celebrate spring and Cinco de Mayo. First up, on Saturday morning Ree Drummond is using tequila in all-new recipes like spiked tortilla soup and an epic cheese dip. After that, The Kitchen is hosting a Cinco de Mayo celebration complete with sombrero-shaped tortilla chips and a spicy hummus.
On Sunday, Bobby Flay is serving a beachside brunch of jerk chicken with hash, plus a new take on the mojito. And on Sunday night, Guy’s Grocery Games Redemption Tournament comes to an end as the four finalists attempt the ultimate comeback and fight for a shot at doubling their winnings. Then, the Spring Bakers use farm-fresh ingredients in veggie-focused desserts, and Alton Brown dishes out new sabotages on Cutthroat Kitchen.
It's tequila all the way as Ree Drummond tests making a whole meal with a bottle of tequila. The appetizer is a great Tequila-Spiked Queso Fundido, and for the main course it's a Shrimp Tortilla Soup with a shot of the good stuff! Even dessert's part of the experiment, with Berries with Sweet Tequila Cream, and she wraps things up with a Spicy Tequila Sunrise cocktail.
The Kitchen is celebrating Cinco de Mayo with Marcela Valladolid's Flamed Shrimp Chipotle Tostadas, Geoffrey Zakarian's Mango Picante margarita and cookbook author Samantha Seneviratne's Crunchy Peanut Pepper Cookies. Then, learn simple ways to spice up condiments and get tips for a festive Cinco de Mayo party. Plus, the Kitchen hosts test just how hot your hot sauce is and reveal new twists on the classic Buffalo flavor with hummus, potatoes and meatballs.
Bobby is bringing the bold spices and flavors of the tropics to brunch with a beautiful menu that includes Spiced Oatmeal with Banana, Mango and Toasted-Coconut Almonds, and a Jerk Chicken and Sweet Potato Hash with Poached Eggs and Mango-Habanero Hot Sauce. To add to the beachside feel, he mixes up a pitcher of Lime and Coconut Mojitos!
The final four chefs vie for the ultimate comeback, starting with a redemption dinner using the same ingredients that caused their downfall the first time! Next, chefs play a GGG arcade favorite to win money to pay for their grilled picnic. Finally, chefs spin the Food Wheel to determine the high-priced and low-priced ingredients they must incorporate into a signature dish.
Spring is high season down on the farm, so for the Pre Heat, the five remaining bakers turn farm-fresh vegetables into delicious veggie desserts. In the Main Heat, the bakers pay homage to a traditional farmhouse breakfast with bacon-and-egg desserts.
Two chefs must make pesto dishes while working in a personal pine forest, then one chef has to make shaking beef on a shaking prep station. Finally, one chef has to hit home runs over Cutthroat Kitchen's Green Monster stadium wall while making Boston cream pie.