Instead of a killer dinner, Guy Fieri invites his chef friends to make finger foods, hors d'oeuvres and appetizers for cocktail hour at the ranch. Antonia Lofaso prepares cones of tender skirt steak with a chimichurri sauce and potato frites, and for dessert, she fries up crispy, sugar-coated mini churros. Carl Ruiz makes crunchy crab croquettes and mushrooms stuffed with sweet and spicy plantains and chorizo. Aaron May serves up a decadent mix of caviar and creme fraiche on a South American arepa, a simple but delicious combination of corn and shrimp and his own version of a mule with lemon-ginger kombucha and vodka. Finally, Justin Warner makes cheesy, chewy Brazilian Pao de Queijo, roasts crispy duck breast for crostini and mixes up an extra-strong Rye Manhattan.
The classic pig in a blanket gets the pretzel treatment with a quick dip in simmering baking soda water and a topping of pretzel salt. Biscuit dough adds a fluffy texture, and nacho cheese sauce for dipping is the perfect finishing touch.
Before heading out for dinner with Todd and two other couples, Giada first invites everyone over for a few light appetizers and a cocktail. On the menu are Spiced Cocktail Nuts, Cheese-Stuffed Dates With Prosciutto, Crispy Zucchini and Potato Pancackes and to drink, Blueberry-Limoncello Cooler.