Casey Webb's eating expedition brings him to Tucson, Arizona, where he faces off with a cheese and chile tamale pie piled high with pulled pork, avocado hollandaise and more. Then he takes on a bacon-wrapped hot dog taco with all the fixings before he finally tackles the "rib-diculous" challenge of two full racks of ribs.
When her good friend asks for help catering a party at her clothing store, Giada jumps at the chance to mix her two favorite things - food and fashion! She prepares a glamorous spread of bite-size beauties that are all super simple to make. Elegant crab salad in endives, colorful mini Italian clubs, bold espresso brownies, and more.
We honor our friends South of the Border with hearty, easy, spicy food that’s twice as nice: it’s easy to make ahead and makes great leftovers tomorrow! Ole!
Gameplan
Day Before Party:
Mix, assemble, and refrigerate Felicitas’ Salsa.
Combine sliced meat with spices and olive oil and place in refrigerator overnight to marinade for Carne Asada Tacos.
Brown chilis and meat for Felicitas’ Posole.
Combine water, posole, chilies and spices for Felicitas’ Posole, and simmer.
Add browned meat to the posole, simmer 2 hours then refrigerate.
Mix, assemble and puree Mango Margarita mix.
1/2 Hour Before Party:
Grate lemon zest and mix mint salt for Mango Margaritas.
Prepare all garnishes and salsa in bowls for serving at party.
Prepare tortillas.
Grill meat for Carne Asada Tacos.
Mix Margaritas and chill in pitcher.
At Party
Garnish glasses with mint salt and zest, pour Margaritas.
Eat and Enjoy!
Come along as Al Roker shows us what goes into building the ultimate tailgating machine! We'll watch as a vintage Airstream trailer is tricked out to tailgating perfection, then see it in action as two competing college teams vie to be the best of all Tailgaters. Chef Bobby Flay lends his expertise to one team, while Al Roker heads up the other.
Come along as Al Roker shows us what goes into building the ultimate tailgating machine! We'll watch as a vintage airstream trailer is tricked out to tailgating perfection, then see it in action as two competing college teams vie to be the best of all Tailgaters. Chef Bobby Flay lends his expertise to one team, while Al Roker heads up the other.
Chef George Stella is joined by best-selling cookbook author Dana Carpender to prepare some of her favorite quick and easy, low carb gourmet meals. Together they make a heaping fresh spinach salad topped with toasted pecans; a feta-spinach salmon roast; a dish Dana calls "Little Mama's Side Dish" which uses chopped cauliflower as its base mixed with green pepper, chopped onion and sautéed bacon; and finally a simple dessert called strawberry cups topped with a pretty fanned strawberry and a dollop of homemade whipped cream.
Top 5 Tips
1. Cauliflower is a great stand-in for potatoes and rice, adding texture while picking up the flavor of whatever it is cooked with.
2. Low carb is about freshness, but not everyone has time to prepare a fresh meal everyday. Stay healthy by preparing things in large quantities and saving the leftovers. Protein-packed chilis and meat roasts are easy to make and can last for days in the fridge.
3. Watch out for unsuspecting veggies. Onions are what George calls a "borderline vegetable" since it contains so many natural sugars. Limit yourself by using one onion for up to four different meals.
4. Olives are a great salty snack alternative for low carb diet programs.
5. Berries are an excellent choice for low carb dieters. They are lower in sugar than their fruit counterparts and are packed with anti-oxidants.