This grilled cheese is about to blow your mind. The olives in the bread heighten the saltiness of the feta; the lamb provides a gaminess to balance the saltiness; and the pomegranate and cucumber in the mint salad bring a unique freshness.
At the beginning of the week, I like to cook a big batch of grains and prep veggies to use all week long in bowls and salads. Prepping as much as you can will help this meal come together in a breeze.
It's a rough reunion with the Chopped kitchen when the returning champs find a diabolical set of ingredients in their first basket. In round two, a giant fish and a sweet space food get the chefs thinking creatively. The final two champs wrestle to make sense of a salad cake as time ticks away in the dessert round, which sends one chef on to the $50,000 finale.
Brace yourself! It's time to "Break out the Spice!" First, Big Daddy's firing up the grill for his, Grilled Tandoori Rubbed Chicken w/Creamy Old school Grits. Then, it's a delightful take on a staple vegetable, Roasted Broccoli Salad w/Spicy Chili Oil. Finally, every spicy meal needs a soothing, smooth dessert; it's Sweet Risotto Pudding. If you haven't already, get up and "Break Out the Spice!"
Grab your sunscreen and flip-flops because life truly is a beach in this picnic inspired episode. Big Daddy is paying homage to his father and family picnics he remembers from his childhood. He's taking his parents old recipes and updating them, Big Daddy style. He's making Ribs with Big Daddy Rub, Mega Egga Macaroni Salad, Sock Em' Seasoned Corn and Funky Fried Chicken.
A taste of the Hampton’s–that’s what Ina has planned for her friend Jack Pearson’s weekend guests. While they are touring the local food sites–a wonderful vineyard, farm stand and cheese spot, Ina’s whipping up a delicious Rare Roast Beef and Horseradish Sandwich, a Montauk Seafood Salad and Plum Raspberry Crumble--using only local produce.