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Black jack, roulette, and a whole lotta winning foods to help you keep your head in the game. All bets are on this elegant meal, served buffet style so you can move around from table to table while you eat. A classy meal made for a gamer. Gameplan 2 Days Before Party: Mix Focaccia dough and allow to rise for Country Focaccia with Blue Cheese and Honey. Salt eggplant and set aside to soak for Roasted Eggplant Tomato Stack. Continue to knead Focaccia dough and mix in the rest of the flour for the Country Focaccia with Blue Cheese and Honey. Stuff and coat olives for Fried Olives, refrigerate to set coating. Spread out Focaccia dough into a cookie sheet and allow to rise final time for Country with Blue Cheese and Honey. Fry coated olives for Fried Olives. Cover Focaccia with rosemary and olive oil and place it in oven to bake for Country Focaccia with Blue Cheese and Honey. 2 Hours Before Party: Season swordfish and brown over stove top for Swordfish Prime Rib, place in oven to roast. Toss eggplant and tomato with seasonings for Roasted Eggplant Tomato stacks, place them in oven to brown. Stack Roasted Eggplant and Tomato Stacks to ready for serving. At Party: Top baked Focaccia with blue cheese and honey for Country Focaccia with Blue Cheese and Honey. Mix Dirty Martinis and serve in pre-chilled glasses. Eat and Enjoy!

Got too many tomatoes? We've got just as many ways to fix them. Its use 'em or lose 'em time as Michael hosts this fun cook along party. Guests bring their extra crops and cook up enough for everyone to stock their freezers. At the end of the day - the annual tomato fight! Gameplan Morning of Party: Blanche, peel, strain seeds and excess juices from tomatoes, puree and refrigerate setting aside the strained juice. 2 Hour Before Party: Prepare tiella, and put in oven to bake Assemble basil ice cream, replace in freezer until ready to serve. 1 Hour Before Party: Used strained tomato water to assemble and serve Mozzarella Martini with Fresh Tomato consommé. Season steak Grill and mix together the Salsa Cruda Grill steak and bread. Assemble steak on top of bread and top with Salsa Cruda before serving. Wine Recommendation Garguilo Vineyard Pinot Grigio; Stonefly Vineyards Cabernet Franc

Michael may not read anything but cookbooks, but he's on hand to help a friend put together a Book Club dinner. Easy foods that can be eaten around a coffee table with one hand on the food and the other on the books. It’s a classic! Gameplan Day Before Party: Mix dough for Shortbread, place in refrigerator. Season and poach the salmon for the Smoked Salmon Rilettes, place in refrigerator to cool. Roll out chilled Shortbread dough, cut into squares and bake. Break up chilled poached salmon and mix with remaining Smoked Salmon Rillette ingredients. Blend, cover and refrigerate. 1 1/2 Hours Before Party: Slice, salt and drain eggplant for Stuffed Foccacia. Mix Fennel Spice Rub for Fennel Spice Chips. Heat potato chips in oven and then sprinkle generously with Fennel Spice Rub. Bake eggplant for Stuffed Focaccia. Assemble Stuffed Focaccia, place in oven to bake. At the party: Prepare and assemble tea and steamed milk for Tea-Chino. Eat and Enjoy!

Chef Jan Birnbaum and Michael go head to head to create their versions of this spicy classic; then the neighbors get to judge who does it best. It's a hot pot party complete with the fixins! Gameplan Morning of Chili Challenge Cook off: Chop, season and brown meat and vegetables for Chiarello Chicken And White Bean Chili With Veggies. Add vegetables, thin out with wine, broth and paste, simmer for one hour. Pit, peel, and grill avocadoes on open flame for Green Goddess Dressing. Mix, puree and refrigerate Green Goddess Dressing. Mix, puree and refrigerate Bloody Bull mix. Add final red peppers, white beans and other vegetables to Chiarello Chicken And White Bean Chili with Veggies, simmer for another few minutes and refrigerate until serving. 2 Hours before Chili Challenge Cook off: Brown meats, sauté with vegetables, chilies, spices and flour, thin out with broth, beer, and ground tortilla mixture and allow to simmer for one hour for Green Duck Chili. Assemble and serve Bloody Bull cocktails. Cut iceberg wedges, top with Green Goddess Dressing, and serve. Garnish and serve chilies side by side, or separately. Beverages: Bloody Bull Cocktails, Beer

Jack asks Frederic to teach her the do’s and don’ts to making the perfect hamburger and oven fries. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large cast iron skillet or grill Wax paper 2 baking sheets Measuring spoons Flat wide spatula Cutting board Chef’s knife Tongs Pepper mill Tips: Forming patties: Don't overwork the meat. Mix and pat; don't squeeze. Overworking ground beef turns it into flavorless mush, as the heat from your hands and the friction of mixing breaks down the little bits of fat that provide the juice and flavor. Season meat before forming patties to more evenly distribute it throughout the burgers. Choosing ground meat: Ground chuck is perfect for a flavorful burger. For a juicy burger, you want meat with at least 20 percent fat. Potatoes: Use a high-starch baking potato such as Idaho or Russet for making oven-fried potatoes. Make sure potatoes are thoroughly dry before baking; excess moisture keeps the skins from crisping up. Bake potato wedges in a single layer, evenly spaced and not touching each other. Recipe Rescues: If your burgers are not seasoned enough - Test a small amount in the pan for seasoning before cooking entire batch.If your burgers are dried out - only Don’t press down on the burgers while cooking; that causes all the juices to leak out. Also, don't overmix the meat when forming patties.If your potatoes are soggy - Return them to the oven and raise the oven temperature.If the potatoes stick to the bottom of the pan - Run a flat metal spatula underneath them to loosen. Next time, toss with a little more oil.

Jack gets some baking basics when Frederic shows her how to make moist, delectable Blueberry Lemon and Banana Muffins. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: 12-cup muffin tin Colander Small saucepan Dry measuring cups Large and medium mixing bowls Measuring spoons Rasp Wooden spoon Rubber spatula Whisk Liquid measuring cup Chef’s knife Cutting board Wire rack for cooling Tips: Measuring flour: Scoop or spoon the flour into a dry measuring cup, and then level it with a knife. Do not use the measuring cup as the scoop, or you will pack too much flour. Mixing batter: You don’t want to over-mix the batter, or your muffins will be too dense and dry. Add the wet ingredients to the dry. Stir ingredients together until just combined. Baking soda vs. baking powder: Baking soda is a chemical leavener that is activated by an acidic ingredient, such as yogurt, buttermilk, brown sugar, chocolate, honey, etc. When baking soda is combined with acid, a chemical reaction occurs that produces air bubbles. In the heat of the oven, the air bubbles expand, causing baked goods to rise, and lending a light texture. Baking powder is baking soda combined with a chemical acidifier, thus rendering other acidic ingredients unnecessary. Most baking powders are double-acting, meaning that they work in 2 stages: when they are first added to a liquid, and then again when they are heated. Recipe Rescues: If the bottoms of your muffins are burnt – Slice off a thin layer at the bottom. Cool muffins in their tin on a wire rack for only a couple minutes, and then remove from tin and let finish cooling on the rack. If your muffins did not rise – Make sure you used the correct leavener (baking soda or baking powder). If your leavener is old, it may be past its prime. Over-mixing the batter also prevents rising. If your muffins have a lot of holes – This mixing method produces a coarse-textured muffin with large, irregular air holes.

Jack asks Frederic to teach her how to make succulent, juicy pan roasted pork chops with a quick apple chutney on the side. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Vegetable peeler Chef’s knife Microwave-safe bowl Microwave Measuring spoons Large oven-proof skillet Tongs Cutting board Aluminum foil Pepper mill Flat spatula Dry measuring cups Instant-read thermometer Tips: Cooking thin vs. thick pork chops: Pan-frying, grilling, or broiling are best cooking methods for pork chops. Look for chops cut 1 1/4 to 1 1/2 inches thick. Thinner chops are more prone to drying out. Thin chops need some protection; breading is a good way of insulating the meat and keeping the juices inside. A thick spice rub or a marinade serves a similar purpose, and also adds some flavor. Searing, tenting, and resting meat: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices. Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cooking with apples: Macintosh, Fuji, Granny Smith, Rome Beauty, Empire, and Golden Delicious varieties are all good for cooking. A high sugar content and a high acid content are both desired, as well as an apple that holds it shape when cooked. Recipe Rescues: Dry Pork Chops – Briefly simmer in a little broth or cooking liquid to re-moisten the interior. Remember that carry-over cooking will raise the internal temperature of the chops several degrees, so next time remove from heat sooner. Mushy Apples – Cooking them (like in the chutney) is the best way to use mushy apples. When selecting apples for cooking, choose ones that feel rock hard and do not have any brown spots or blemished areas. Oil Begins Smoking – Take it off of the heat and let it cool down before adding pork chops. Make sure the chops are dry before adding them to the pan; any amount of water will make the oil spatter. Pan Begins Burning – Transfer the chops to a new skillet, or remove them to a platter while you clean the pan. Add more oil, and then continue searing. If you have finished searing, finish cooking them in the oven in a new oven-safe pan or platter. Pork Chops Curl/Cook Unevenly – Keep them flat while cooking by gently pressing down with a flat spatula. Look for chops with even thickness throughout.

Jack wants to have an intimate dinner party and asks Frederic for some recipes that won't keep her chained to the stove. Jack learns the recipes for Chili Rubbed Pork Tenderloin with Creamed Corn. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Broiler pan Aluminum foil Tongs Chef’s knife Cutting board Dry measuring cups Medium skillet with lid Liquid measuring cup Measuring spoons Instant-read thermometer Wooden spoon Carving knife Pepper mill Medium bowl Tips: Broiling: Broiling is a dry-heat cooking method where the food is placed directly under and very close to the radiant heat source above it. The food cooks more quickly since it is so close to the heat source. You can adjust the racks in your oven to position them 3 – 4 inches from the broiler. Watch foods carefully while broiling; the food is so close to the heat that it can easily start to burn. Dry rubs: A dry rub can be made from a combination of any of your favorite spices and dried herbs. Dry rubs act like marinades in that they flavor the food, but they don’t require any time to marinate since the rub sticks to the food. Therefore, they are a quick solution to enhancing the flavor of different meats. Selecting corn: Choose corn with bright green, snugly fitting husks, and golden silk. Stems should be green and moist, not woody. Kernels should look plump and milky, come all the way to the ear’s tip, and the rows should be tightly spaced. Avoid ears with blackened, opened and tattered husks, and those with black silks. Try to purchase corn that has just been picked. Corn is best cooked and served on the day it is bought, but if you must store it, keep it in the refrigerator with the husks on. The peak season for fresh corn is May through September. Recipe Rescues: The exterior of the pork is burned – Slice off the burnt areas, and then carve as usual. The pork is too dried out – Add a little broth or other cooking liquid to the pan with the pork, cover it with a lid or foil, and then let it steam to re-moisten the interior. Corn is unripe – You can still cook with it, but add a little sugar during cooking to make up for the lack of natural sugar. Creamed corn is not thick enough – Make a slurry out of cornstarch and cold water, and then add 1 – 2 tablespoons of it to the corn mixture. Stir to evenly incorporate the slurry, and continue cooking for several minutes to get rid of the starchy taste. Creamed corn is too salty – Add more cream, and more corn if you have it.