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You Hear That Sizzle?

Episode | From: Food Network Specials

Host David Guas travels to Asheville, North Carolina, a scenic arts community, as four rough-and-tumble grillers battle it out using local cuisine like scuppernongs and liver mush, to take home $10,000 and the title of grill master. Here, tucked between the Blue Ridge and Smokey Mountains, it's all about homegrown foods, the great outdoors and beer. In this episode, there's Will Smith, a self-proclaimed refined redneck caterer, Shawn "Tiny" Townsend, a part-time caterer and full-time grill lover, Jeff Banister, a process server who hunts and grills whole animals and Dillon Black, the youngest in the group but perhaps the most experienced in the BBQ circuit. Some of the final plates are wildly creative. Some are overly ambitious. And one is incomplete. The clock keeps watch and waits for no one. David is joined by guest judges Elizabeth Karmel, owner of Hill Country BBQ restaurants and Jason Sandford, a food writer and journalist from Asheville. Some of the food exceeds the judges' expectations. And some literally go up in flames. It's a high-heat, high-intensity rush to the finish. And only one will survive. The Starters Challenge round required the use of bison loin and Ellington cheese, a stinky goat cheese. After some hectic, hair raising grilling, Dillon Black was sent home due to his bland dish. The Butcher's Choice round required the use of guinea fowl, scuppernongs, a large grape native to the Southern United States, and microbrew beer. After a tense, last minute grill, Will Smith's scorched guinea fowl resulted in his elimination. The Monster Mains round determined who walked away with $10,000. Jeff and Tiny used ribeye, red Russian kale, peaches and liver mush. Tiny was unable to finish is sauce in time, but ultimately the judges decided that he best represented both the grill and Asheville. As a result, he took home $10,000 along with the title of Asheville grill master.

Stuffed Chicken Breasts

Recipe | Courtesy of Michele Urvater

1 Review

Salt-Roasted Salmon Tostada

Recipe | Courtesy of Cindy Pawlcyn

Total Time:: 2 hours 52 minutes

1 Review

Country Thanksgiving

Episode | From: Easy Entertaining with Michael Chiarello

It's an American Thanksgiving tradition, country style. With recipes for Whole Roasted Turkey with Citrus Rosemary Salt, Roasted Winter Squash, and Autumn Panzanella Gameplan 1 Day Before Party Peel and dice butternut squash and chop herbs for Roasted Butternut Squash. Blend and simmer brown butter sauce and toss with squash. Roast squash. Blend Citrus Rosemary Salt for Roasted Turkey. Store in a container overnight. Remove roasted squash from oven and and puree it. Cool, cover and refrigerate overnight. Dice bread, toss with brown butter and cheese and bake croutons for Autumn Panzanella Salad. Cool, cover and store overnight. 3 Hours Before Party: Season turkeys with olive oil and reserved Citrus Rosemary Salt. Roast turkeys. When finished, pull from oven and allow to rest before carving. Sauté onions and vinegar and puree for dressing for Autumn Panzanella Salad. Sauté mushrooms and thyme and add to Autumn Panzanella Salad. Reheat prepared Roasted Butternut Squash. Blend flour, butter and stock for gravy. Simmer a few minutes and serve warm with turkeys. Assemble and dress Autumn Panzanella Salad. At the Party: Carve and serve turkeys with gravy. Serve Autumn Panzanella Salad and Roasted Butternut Squash. Eat and Enjoy! Wine Recommendation 2001 Trefethen Cabernet, Napa Valley 2001 Adler Fels Gewurztraminer, Russian River Valley

Bruschetta Bar

Episode | From: Easy Entertaining with Michael Chiarello

Everyone's favorite appetizer becomes a party in itself as we set out a make your own bruschetta bar with plenty of toasty, garlicky bread and lots of delicious toppings. A fun and easy cocktail party everyone will love. Gameplan Day Before Party: Shave corn off cobs, simmer with cream for Creamed Corn Bruschetta. Cover and refrigerate. Blanch broccoli for Rosemary Skewers. Remove some leaves from rosemary stems to make "skewers". Whisk together marinade for Rosemary Skewers. Roast garlic in olive oil for Rosemary Skewers. Remove stems from shitake mushrooms for Rosemary Skewers. Assemble vegetables on Rosemary Skewers. Cover and refrigerate. 1 1/2 Hour Before Party: Sear steak to rare for Bistecca Bruschetta. Set aside on a rack. Slice and roast onions for Bistecca Bruschetta. Slice and bake bread to make Crostini. Slice bread for bruschetta. Finish roasted onions with vinegar, garlic and herbs. Finish steaks in oven for Bistecca Bruschetta. Remove and let rest. 1/2 Hour Before Party: Re-heat and plate creamed corn and proscuitto slices for Creamed Corn Bruschetta. Set up ingredients for Smeared Tomato Bruschetta with extra virgin olive oil, torn basil, and salt on a tray for guests to assemble. Carve steaks and arrange on platter with onions for Bistecca Bruschetta. At the party: Grill Bruschetta bread slices. Grill Rosemary Skewers, serve with Carambazola cheese. Eat and Enjoy!