What to Watch: It’s Guys’ Night at Ayesha Curry’s House and Flavortown Gets Fried on Triple G
Stay out of the cold this weekend, and get some new fall recipes from your favorite Food Network chefs. On Saturday morning, Ree Drummond is dishing out her best tips for freezer-friendly meals and making a fall favorite, her Butternut Squash Soup. Then, The Kitchen co-hosts are joined by Food Network Star Tregaye Fraser, and they’re whisking up some brunch classics infused with fall flavors. After that, Ayesha Curry’s husband, Stephen, is having friends over, and Ayesha’s cutting the calories of guys’ night classics. Then, Valerie Bertinelli is headed to Arizona, so she’s preparing some make-ahead meals for her husband, Tom.
On Sunday, Guy Fieri’s in the kitchen with his mom, Penny, and they’re crisping up a juicy, buttery chicken. Then, head over to East Hampton, where Ina Garten is making dinner in honor of her friend Deborah. After that, Scott Conant joins Bobby Flay in the kitchen to make their modern take on a classic New York brunch.
On Sunday evening, everything is getting fried in Flavortown Market on a fry-centric episode of Triple G. Then, the final three teams on Halloween Wars are building displays to show a crypt after dark, and on Worst Bakers in America, a pie-eating contest inspires the bakers to create plates that Duff Goldman and Lorraine Pascale will judge in a blind taste test.
It's a Pioneer freezer FAQ, with answers starring One Dough, Two Cookies to create both chocolate chip and cherry-and-lime treats. There's a fantastic freezer-friendly Butternut Squash Soup, plus Spicy Chicken Spaghetti and a Roasted Tomatillo Sauce, along with tips, techniques and ideas on everything freezer from Ree.
Celebrate fall by using autumn flavors in brunch foods. Marcela Valladolid makes a decadent Pumpkin French Toast Casserole that's perfect for feeding a crowd, and the co-hosts compete in a breakfast edition of Tool Takedown. Katie Lee assembles an amazing tray of Breakfast Nachos with a base of waffles, right before Food Network Star winner Tregaye drops by to share her savory Bacon Breakfast Cupcakes. Katie turns favorite fall desserts into three breakfast smoothies, and Geoffrey Zakarian ends the show with a White Cranberry Fall Mimosa.
Ayesha loves to entertain her friends and family with good eats at her home, but when Stephen's friends let her know they're expecting dinner and not just the snack of Maple-Bacon Popcorn she has prepared, she must think on her feet and come up with a quick meal plan! She gets some help from the boys and makes a White Chocolate-Croissant Bread Pudding using leftover croissants, a Beer-Bourbon Splash, Cauliflower Hot Wings with Buttermilk Ranch Dipping Sauce and Sloppy Joe-Stuffed Peppers.
Valerie prepares make-ahead meals for her husband, Tom, to enjoy while she's in Arizona. On the menu is Farro, Roasted Beet, and Goat Cheese Salad, Beef Bourguignon, a French Beef Sandwich (pictured) and Blueberry Cake with Lemon-Mascarpone Cream.
Guy is in the kitchen with his mom, Penny, and they're cooking up a meal literally oozing with flavor! It's all about the crispy, juicy and, buttery Chicken Kiev, Zucchini and Fennel Noodles on the side, and a cool and refreshing Blackberry Mule to wash it all down.
Ina's throwing a celebration meal for her friend Deborah, who has been named the dean of the Yale School of Architecture. Ina's making a sensational Paella Salad, a Fruit And Cheese Platter, English Oat Crackers and Fig Preserves, and a pitcher of seriously good Rosé Sangria.
Bobby puts his brunch spin on classic New York staples with Scott. They toast the town with a Manhattan and stack up an Everything-Bagel Strata with Caper Relish and Smoked Salmon. After making Halal Guys-Inspired Chicken and Rice with Fried Egg, they finish on a sweet note with Chocolate-Hazelnut Babka French Toast with Caramelized Bananas.
Four chefs are ready to fry, fry and fry again in a Flavortown fried feud. First, Guy gives them a bizarre grocery list of ingredients for making their fried fair food. Next, the chefs find themselves in hot oil when they receive a skimpy budget to make a generous platter of fried chicken. Then, the final two chefs must use high-and-low-priced ingredients to turn fried food into fine dining.
The final three teams of expert pumpkin carvers, cake decorators and sugar artists go to battle to create mind-blowing displays that capture the horror that unfolds inside a crypt after dark. Three teams start this battle, but only two will advance to the Halloween Wars finale. Greg Plotkin, director of Paranormal Activity: The Ghost Dimension, joins the judging panel.
Chris Amaral, 2016, Television Food Network, G.P. All Rights Reserved.
The recruits arrive at Boot Camp to find a county fair in full swing, and the day beings with a very messy pie-eating contest. Inspired by these pie flavors, the recruits enter their creations into a baking competition that will be judged by Duff and Lorraine in a blind tasting. In the main baking challenge, the recruits go nuts for doughnuts. Only the top four will move on to compete in the semifinals.