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Showing 641 - 650 of 658 results for buddy vs duff season 2
Hollywood
Episode
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Chefs vs. City
Hollywood is all about fame and celebrity and in this episode Team Chefs Vs City, Chris Cosentino and Aaron Sanchez, face off against two of Tinsel Town's brightest culinary stars, Daisy Roman and David Rosenberger. From pampered pooches in Beverly Hills, to squirming seafood in Koreatown, to pitching popcorn on the street, the teams battle it out in five, fast paced food challenges as they crisscross Hollywood trying to stay one-step ahead of the competition.
Rachael Ray's Holiday Entertaining in 60
Episode
| From:
Food Network Specials
'Tis the season to be jolly, but 'tis also the season to be BUSY. Let Rachael Ray show you how to whip up a full-blown holiday spread in under 60 minutes! She's making Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce, some Asparagus with Gremolata, a Mega Antipasto Platter, a Three Color Salad with Fennel, and some Egg Nog Panatone Bread Pudding. And to spread even more holiday cheer, she's got two easy gift ideas: some Marinated Bocconcini and Holiday Spiced Nuts, all wrapped up to send your guests merrily on their way.
Palm Springs
Episode
| From:
Chefs vs. City
Food Network chefs Aaron Sanchez and Chris Cosentino return to the desert to battle two of the most seasoned chefs they have ever come up against, Tony DiLembo & Thomas Hogan from Palm Springs' hottest hot spot, Tropicale. Kitchen skills are pushed to the max in techniques both old-school and new, as they flambé classic Baked Alaska and craft a one-of-a-kind dish known as "Squid Three Ways" using molecular gastronomy. Plus, all four experienced chefs have their patience tested while packaging product for two nineteen-year-old owners at the town's most successful confection company. The heat is on, when the Food Network's Chefs Vs. City wages war in Palm Springs.
Portland
Episode
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Chefs vs. City
Food Network chefs Aaron Sanchez and Chris Cosentino hit up one of the hottest new food cities in the nation -- Portland, Oregon -- to test their experience against two hometown favorites, Gabriel Kapustka and Ryan McMallen. This Pacific Northwest jewel of a city will challenge their patience, luck and strength with larger-than-life fish, herbs that seriously sting, artisanal cocktails, one-of-a-kind local sweets, and the spiciest Szechuan in town! From factory to farm, this is one Chefs vs. City you do not want to miss.
Finale
Episode
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Sweet Empire
The final two empires face off in a holiday showdown. Host Wells Adams gives the bakers complete creative freedom to build an entire edible world that celebrates the holiday season. Alongside their showpiece, each team must deliver a tasting element worthy of the finale for judges Yolanda Gampp and Jacques Torres. Only one empire will rise above the rest to claim the $50,000 prize and the crown of Sweet Empire.
Theme Restaurants Battle
Episode
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24 Hour Restaurant Battle
It's a battle of the Theme Restaurants! Caveman Cuisine vs. Trailer Park Chic! Gary "Skip" Klavans, a writer from North Hollywood, Calif., and Alan "Buzz" Klavans, a paramedic and musician from Winter Garden, Fla., are two brothers pursuing a dream they've had since they were kids - a raucous and over-the-top caveman-themed restaurant. Best friends and culinary wonder-kids from Denver, Aaron Seelbinder and Baylor Ferrier, hope to introduce some "new blood" and life to the restaurant industry with their Trailer Chic concept, featuring family recipes. Judges include: Alison Brod, Steven Schussler, and Geoffrey Zakarian.
Texas vs. Ex's Battle
Episode
| From:
24 Hour Restaurant Battle
This battle pits two couples with failed business experience against each other for a second stab at a venture together. Washington D.C.'s Chris Alvear and Francisco Pliego have had a rollercoaster relationship in both love in business, and though neither endeavor worked out, they remain ambitious friends with plans to open a Latino-Fusion restaurant. Sara and Mitchell Matzek are a husband-and-wife team from Harpers Ferry, W. Va., whose roadside Texas BBQ stand was hit by a car and destroyed. It's a fiery battle of Texas vs. the Ex's-and it all heats up as the clock winds down. Judges include: Alison Brod, Drew Nieporent, and Geoffrey Zakarian.
Valerie's Hot Dish
Episode
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Valerie's Hot Dish
Valerie Bertinelli and her two best girlfriends, comedians Melissa Peterman and Nicole Sullivan, are ready to indulge in cocktails and food! Val fires up the grill to make pesto pizzas and radicchio salads, but the struggle is real as her besties try to lend a helping hand. When pastry chef Duff Goldman shocks the ladies with an unannounced visit and a tasty treat, he's in for a few surprises of his own.
Housewarming Party
Episode
| From:
Easy Entertaining with Michael Chiarello
Celebrate your new home with a home made meal that's as simple as it is delicious. You'll be the envy of the neighborhood with recipes for Crespelli "Short Stacks" with BBQ Chicken; Slightly Cooked Gazpacho and Olive Oil Cake.
Gameplan
2 Days Before Party:
Assemble and simmer all ingredients for Barbeque Sauce. Cool, cover and refrigerate sauce until day of party.
Blend ingredients for Crespelli Short Stacks crepe batter. Cover batter and refrigerate.
Mince carrots for Slightly Cooked Gazpacho. Saute carrots with garlic, add tomato juice. Season and pour into a bowl to cool. Cover the Gazpacho and refrigerate.
Reheat Barbeque Sauce. Using a roasted store-bought chicken, remove the skin and pull the chicken from the bone. Stir the chicken into the warm Barbeque Sauce. Stir in orange zest. Set aside to cool. Cover and place chicken in refrigerator.
Pull Gazpacho from the refrigerator and finish Gazpacho by adding small-diced red onion, zucchini, celery, fennel, fennel fronds. Season Gazpacho, cover and set aside in refrigerator.
Cook crepes in butter. Layer crepes on a sheet pan on top of wax paper.
Assemble Crespelli Short Stacks by buttering crepes and layering them with chicken in Barbeque Sauce. Wrap finished crepes in foil and set aside in refrigerator.
1 Hour Before Party:
Pre-heat oven to 350?F and place wrapped Crespelli Short Stacks for 30 minutes to heat through.
Reduce orange juice for Olive Oil Cake. Reserve.
Assemble chopped scallions, cabbage, apple, lemon juice, lemon juice, olive oil for Apple Slaw.
Blend milk, eggs, olive oil, liquor, reduced orange juice, sugar, rosemary, lemon zest and anise seed for Olive Oil Cake batter.
Add dry ingredients, baking powder and flour, to Olive Oil Cake batter.
Bake Olive Oil Cake in two greased round spring-form pans.
Plate Gaspacho in a large bowl. Finish with chopped fresh parsley, fresh basil and Sweet 100 tomatoes and red wine vinegar.
At the Party:
Toss Apple Slaw with dressing.
Remove Crespelli Short Stacks from the oven and slice into 8 pieces.
Un-old Olive Oil Cakes and spread with orange marmalade while cake is still warm. Slice cakes into eights and garnish with rosemary.
Eat and Enjoy!
Battle of the Home Cooks
Episode
| From:
24 Hour Restaurant Battle
It's Home Cook vs. Home Cook as a father/son team faces-off against two best friends in this battle to make their long-standing dreams a reality. Lad Dizon is willing to give up his career as a postman in Teaneck, N.J., to make his son Andrew's dream of opening his own restaurant come true. Neeka Dockeny, a stay-at-home mom from Philadelphia, and Dorinda Hampton, a New Castle, Del. bakery business owner, have been inseparable since age one. Some unexpected twists to their menus arise: The Dizons go back to their roots with a Filipino-American concept in a modern setting featuring exotic fare, while Neeka and Dorinda focus on a menu that is "not your grandmother's vegetarian." Judges include: Karine Bakhoum, Gabriella Gershenson, and Geoffrey Zakarian.
