guys ranch kitchen | Food Network

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Bring On the Heat

Episode | From: Guy's Ranch Kitchen

Guy Fieri's getting some heat in the kitchen. Chef Jose Garces makes a stunning start with a Spicy Mango Hibiscus Margarita, then keeps things in check with his Chicken Tamales with Mole. Chef Nate Appleman woos with his Wood Fiery Pizza and scores some hot points with Sausage-Stuffed Anaheim Chiles. Chef Jet Tila plates up his Spicy Shrimp and Pork Szechuan Wontons and Pad Thai Kon Kaen. Chef Aaron May promises some Parmesan Habanero Crusted Ribeye and perfect Peri Peri Potatoes before making Guy jump for joy with his Jalapeno Pineapple Upside-Down Cake.

Holiday at the Ranch

Episode | From: Guy's Ranch Kitchen

Guy Fieri hosts some of his best chef friends at the ranch to cook up yuletide cheer with their favorite holiday dishes. Scott Conant combines creamy Burrata, Peas, Radish, Sea Asparagus and Salsa Verde and also prepares up his own "Scotty-Style" Polenta and a San Remo Cocktail. Justin Warner recreates his favorite aunt's buttery Oyster Stuffing and mixes up a Mulled Sangria, while Rocco DiSpirito's Bouillabaisse celebrates the Feast of the Seven Fishes in a single soup. Marc Murphy serves Roasted Oysters with Garlic Butter alongside a perfect Salt Crusted Leg of Lamb, and for dessert, Jonathan Waxman makes a simple but delicious Apple Crumb with Caramel Ice Cream.

Retro Reboot

Episode | From: Guy's Ranch Kitchen

Guy Fieri brings some of his most creative chef friends to the ranch to revamp dishes that are best described as moldy oldies. For this retro reboot, Aarti Sequeira uses cardamom, the queen of spices, to give Chicken a la King an Indian-inspired makeover. Justin Warner draws on his mastery of the culinary sciences to deconstruct and reinvent Crab Louie, while Italian meatball maestro Rocco DiSpirito takes on a cocktail party staple, Swedish Meatballs. Marc Murphy elevates the ordinary with his Lobster Truffle Pot Pie, and Jonathan Waxman updates the classic Chateaubriand au Marchand du Vin and puts his own spin on the Manhattan cocktail.

Celebration Dinner Party

Episode | From: Guy's Ranch Kitchen

When Guy Fieri's chef friends visit the ranch, it's an occasion worth celebrating -- especially when they're cooking. Alex Guarnaschelli puts a twist on Caesar Salad with Spicy Pancetta and Cornbread Croutons, and she gives a kick to Pineapple Upside-Down Cake with Pink Peppercorn Caramel. Jonathan Waxman's cheesy Lobster Fonduta on Sauteed Baguette is only the warm-up to his Rack of Lamb with Herb Crust and Lamb Jus, and he also whips up a Frozen Rum Cordial. Finally, Marc Murphy elevates the meal with a black truffle-covered Filet of Beef with Sauce Perigourdine and simple but elegant Oven Roasted Beets with Fresh Horseradish and Herbs.

Southern Spread

Episode | From: Guy's Ranch Kitchen

Guy Fieri invites his chef friends to bring the heartwarming hospitality of the South to the ranch. Marc Murphy puts his delicious spin on two Southern classics, Shrimp and Grits and Charred Corn Salad with Andouille Sausage and Red Onion. Carl Ruiz mixes up a pitcher of strong Gary's Pop Cocktails, and he slathers Redneck Fries with chili and pulled pork. Jonathan Waxman puts a healthy spin on Southern cuisine with Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes, served alongside a Whole Snapper with Pearl Onion and Chilies. Finally, Kentucky's own Damaris Phillips bakes Pimento Cheese-Stuffed Biscuits and Salted Peanut Butter Pie.

Family-Style Game Day

Episode | From: Guy's Ranch Kitchen

Guy Fieri invites an all-star lineup of chef friends to the ranch to do what he loves best on a Sunday -- share stories and cook up some grub before settling in to watch the big game. Alex Guarnaschelli grills up juicy Sliders with Cheese Fondue Sauce, and Justin Warner puts a Japanese-style twist on his Miso Grilled Corn. Aarti Sequeira adds spice to a classic in her Cornbread Chili Casserole, while Aaron May makes an impossible-sounding 30-Layer Green Chili Mac and Cheese. Carl Ruiz brings the tart and the sweet with his Southern-Style Fried Cherry Pies and turns everyone's tongues green with neon Trailer Park Margaritas.

Sweet and Spicy

Episode | From: Guy's Ranch Kitchen

Guy Fieri doesn't love candy, so when his chef friends visit the ranch for Halloween, they know to mix heat with the sweet. Amanda Freitag starts off the meal with a Red Hot-blood orange margarita made with spicy cinnamon syrup, and she smokes deep-fried chicken wings coated in hot sauce and pomegranate molasses. Marc Murphy embraces the colors of the holiday with orange and black caviar-covered deviled eggs as well as cheesy risotto served in an acorn squash. Christian Petroni shows his pizza-making expertise with a Tenderoni Pizza dripping with hot honey, and he serves up fire-roasted broccolini sprinkled with sweet and tart preserved lemon.

Friendsgiving

Episode | From: Guy's Ranch Kitchen

Guy Fieri has a lot to be thankful for, so Thanksgiving at the ranch is a multi-day affair that includes a Friendsgiving cocktail party with some of his best chef pals. Alex Guarnaschelli kicks off the party with mouthwatering Hot Brie Sandwiches with Cranberry Vinaigrette and Ricotta and Brussels Sprouts Crostini. Eric Greenspan reinvents a traditional holiday dish with his Sweet Potato Latkes with Marshmallow Creme Fraiche. Aarti Sequeira prepares Thanksgiving Samosas, while Carl Ruiz takes a Latin approach to his dish with Turkey and Cranberry Empanadas. Aaron May mixes up Portuguese Sangria with cranberry and cinnamon to go with a delicious dessert of Fried Hand Pies with pumpkin and pecan.

19th-Century Holiday Feast

Episode | From: Guy's Ranch Kitchen

Guy Fieri's chef friends visit the ranch to prepare a 19th century-style holiday meal inspired by roast goose, figgy pudding and Charles Dickens' A Christmas Carol. Marc Murphy starts it off with a stiff pumpkin eggnog and a delectable roasted squash with sage, ricotta and pomegranate. He also roasts a whole fish in a crusted salt shell. Alex Guarnaschelli makes a cheesy potato-turnip gratin and roasts grapes for succulent black pepper-crusted chicken. Michael Voltaggio's tangy sausage balls are inspired by his mother's recipe, and he elevates simple asparagus with a rich mousseline sauce. Finally, Jonathan Waxman prepares dishes that would make any Scrooge smile: a pastry-encased Salmon Coulibiac and a crepe souffle dessert.

Old-School Vegas

Episode | From: Guy's Ranch Kitchen

Reminiscing over smoky steakhouses and hearty red sauce joints, Guy Fieri invites his chef friends to prepare an old-school Las Vegas meal fit for the Rat Pack. Marc Murphy updates the classic Lobster Thermador and elevates creamed spinach with rich truffles and fried oysters. Christian Petroni stretches mozzarella curd to make creamy straciatella cheese from scratch, and for dessert, he serves up a velvety tiramisu. Amanda Freitag pounds veal for a fork-tender Milanese and mixes up a bourbon and champagne cocktail called a Classic Seelbach. Finally, Aaron May turns paper-thin slices of potato into crisp Mini Pommes Anna and brings Vegas to the ranch with buttery, bacon-filled Clams Casino.