Guy Fieri celebrates citrus as Chef Shirley Chung starts off with an excellent Endive and Blood Orange Salad before charming us with Ms. Chi's Orange Chicken. Chef Lorena Garcia shares a citrusy Shrimp Ceviche Tostada and plates up Pluma Iberico with Meyer Lemon. Chef Traci Des Jardins stirs things up with a Salted Kumquat Tequila and Soda, then shines with a simple yet beautiful Sea Bass with Celery Root and Meyer Lemon. Chef Jonathan Waxman goes old-school with Whole Liberty Duckling with Sauce Bigarde and warms our hearts with his Wood Roasted Grapefruit Salad with Tangerine Dressing.
The Kitchen hosts share their predictions for which supermarket veggies will rocket from staple to superstar this year. Jeff Mauro makes Village Pie with Celery Root Puree, and Sunny Anderson slices up her veggie pick for a Quick Wilted Cabbage Salad. Then Katie Lee Biegel sails into the new year with Eggplant Parmesan Boats, and Geoffrey Zakarian turns the tables on turnips with his Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan. Alex Guarnaschelli makes Vegetable Top Salad with Walnut Dressing, too. Finally, actress Maureen McCormick stops by to chat, and the hosts go head-to-head with their product predictions.
Pat and Gina show you that an easy meal can also mean an elegant one. Pat gets started with Grilled Salmon with Triple Citrus Glaze which will go perfectly with an Arugula Salad with Bacon and Pecans with Tomato Ranch Dressing. Then add some Roasted Garlic Potatoes and you've got yourself an easy, elegant meal. But save room, because Pat and Gina pulled out all the stops with their Peanut Butter Pie.
The chefs must make use of ingredients that are usually thrown out, for being imperfect, overripe or stale. For example, the first basket includes juicer pulp and tea bags. Then in the second round, the competitors have to get creative with a little bit of salad dressing and some paltry scraps of poultry. And the finalists get some often-tossed portions of a fruit and the peels of a veggie to work into their desserts.
It's eggs all the way in an incredible master class, featuring them both soft boiled and in the dressing of a fantastic Caesar Salad with Blue Cheese and Bacon. Egg whites are whipped to perfection for a Pavlova Fruit Tart, then there's foolproof Truffled Scrambled Eggs. She makes Eggs Benedict with an Easy Hollandaise Sauce just like a pro, and super chef Jose Andres reveals the secret of his perfectly fried eggs.
Alex loves cooking for her friends. She makes one of her favorite dishes from the restaurant - a pan-fried pesto pizza with mozzarella and parmesan. Alex serves the pizza with a colorful bibb radish salad topped with bacon dressing. For appetizers, Alex serves beer battered shrimp wrapped in basil and topped with just the right hint of salt. She'll toast with her friends over a chilled apple cider drink with sparkling Cava wine.