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Showing 141 - 150 of 182 results for rabbit
A-Z: E for European Extravaganza
Episode
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Diners, Drive-Ins and Dives
This trip, Guy Fieri's crossing the Atlantic to take a big bite out of Barcelona, Spain. He's diving in to the many different cuisines the city has to offer, from a homey spot serving Galician-style octopus and soup, to a grab-and-go sandwich stop cooking up traditional sausage and sauces. Plus, a family-owned joint puttin' out old-school Catalan cooking, like rabbit and snail specialties.
Off-Road Eats in Arizona
Episode
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The Great Food Truck Race
Before the six remaining teams make it to Flagstaff, Ariz., Tyler Florence calls them up to let them know that their first challenge is underway: The team who sells the most in Flagstaff will get a one-hour head start to their next stop, Sedona, Ariz. In Sedona, the teams must make a dish incorporating the local delicacy, rattlesnake/rabbit sausage, and leave the comfort of their trucks to sell from Pink Jeeps.
Own It!
Episode
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Chopped
Four chef/entrepreneurs have something to prove in the Chopped kitchen. In the first round, will their hearts sink when they see hearts of palm and rabbit escabeche in the basket? And a curious ingredient substitution leaves the judges perplexed. Then three chefs fight to make goat chops a great main dish ... or risk being chopped. And it's crunch time for two finalists, when they must make dessert using blue corn tortilla chips.
The Big Scoop
Episode
| From:
Chopped
One, two, three, four mystery ingredients in the appetizer basket! One competitor loses count in the first round and misses getting marmalade on the plates. When there is no confession highlighting the mistake, can the judges' investigative tasting skills reveal it? Then, the chefs hop into action with rabbit in the entree round. What a surprise when the big scoop in dessert is vanilla ice cream! Hold on for a chilling finale where one competitor heads for a meltdown.
That Wascally Wabbit
Episode
| From:
Chopped Canada
In a battle of the young versus the seasoned, four chefs face off to win the $10,000 prize. A strong appetizer round with escargot and onion rings leaves the judges wondering who should be chopped. Things heat up in the dinner round as one chef's rabbit is underdone and another's is cooked to a crisp. In the dessert round it's the duck that's laid the golden egg as one chef pulls ahead to win the race.
Gnocchi Dokey
Episode
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Chopped
Say yes to the stress! Creativity and passion abound when a new group of chefs sign on for the chaotic cooking experience that is Chopped. The competitors aim to prove that they can roll with whatever they find in the appetizer basket, including gnocchi in a bread bowl. Bogus pork meets rabbit meat in the entrée basket, and a savory item and a sparkly treat are two of the ingredients the finalists must include in their desserts.
French Connection
Episode
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Chef Wanted With Anne Burrell
Husband and wife restaurateurs Kevin and Stacey need an executive chef for their Raleigh, N.C., restaurant French Brasserie, and Chef Anne Burrell brings them four worthy candidates. The chefs are first tasked with creating sweet and savory crepes and then a dish using the favorite French protein rabbit. The two chefs left to run the restaurant for an entire dinner service each face major challenges in the last leg of this job interview, forcing the owners to make a swift and dramatic decision.
Easter: Show Me the Bunny
Episode
| From:
Easter Basket Challenge
Host Sunny Anderson welcomes eight Easter-obsessed bakers to the kitchen, and in the tasting round, they must put their best rabbit's foot forward to serve up a fantasy Easter dessert featuring the ultimate Easter ingredient -- chocolate! Then, the bakers hope they're having a good "hare" day when they have to imagine themselves as giant Easter Bunnies made out of cake. Judges Jordan Andino and Stephanie Boswell decide who goes home and who moves on for their shot at winning the Golden Easter Egg filled with $25,000.
Restaurant Recreations
Episode
| From:
Guy's Ranch Kitchen
Guy Fieri's chef friends give a tour of the town with some restaurant favorites. Eric Greenspan stirs a Ruby Red and Tarragon Paloma before revisiting a French favorite, Rabbit with Rosemary Spaetzle and Onion Soubise. Antonia Lofaso stays fresh with Vietnamese Spring Rolls and goes fishing with Olive Oil Poached Cod. Marc Murphy dreams of Morocco with a Chicken and Merguez Tagine before coming home to his French roots with Raspberry Souffle. Crista Luedtke grills up a Charred Little Caesar Salad to go with her New Mexico Chili Rubbed Tri-Tip with Avocado Salsa.
Stuffed, Spicy, and Cheesy
Episode
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Burgers, Brew & 'Que
In Queens, N.Y., Michael Symon gets in touch with his Greek heritage with a classic lamb and feta cheeseburger, and then he sinks his teeth into an Italian-style burger stuffed with smoky mozzarella and prosciutto. In Houston, Texas, he finds a rabbit-meat hot dog with chile pepper toppings so spicy there's a release waiver to sign when ordering it. And finally, in Phoenix, Ariz., Michael places an order at a food truck that hitches up a custom smoker to deliver hot smoked meats inside inventive grilled cheese sandwiches across the Arizona desert.
