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Showing 5,051 - 5060 of 5,549 results for shrimp
Servin' Up San Francisco
Episode
| From:
Diners, Drive-Ins and Dives
This trip, Guy's cruisin' the San Francisco coast for a diverse culinary road trip. First, Guy swings by the repurposed garage in the Mission District for some southern hospitality served up in braised beef short ribs and spicy shrimp and gravy. Then he's off to the NY-style deli crankin' out old-fashioned chicken noodle with matzo ball soup and potato latkes. And the food extravaganza ends at San Fran's food truck park, where the reinvented Japanese/Korean truck hooks Guy up with a totally unique take on Asian-fusion in the pork belly and short rib kojas.
Stanislaus County Fair/Texas Crab Fest
Episode
| From:
Carnival Eats
In this episode, host Noah Cappe arrives at the Stanislaus County Fair in Turlock, CA. He gets his paws into homemade fries topped with lobster claws and tail meat, and devours a delicious donut ice cream sandwich. Finally, he sizes up an 18" corn dog big enough to feed a family and dips his tongue into Cajun cuisine with Deep Fried Frogs Legs. Then it's down to the Gulf Coast for the Texas Crab Fest. Noah savors a soft shell crab taco, coconut encrusted shrimp and gooey Grasshopper pie while enjoying the hospitality of Crystal Beach, Texas.
Cook Like a Pro: Cocktail Party Rules
Episode
| From:
Barefoot Contessa: Modern Comfort Food
Ina Garten's sharing her recipe for pulling off a perfect cocktail party, so get the invitations ready. Her spread includes five incredible appetizers, starting with crazy-delicious Roasted Shrimp Cocktail Louis and elegant and easy no-cook Herbed Fromage Blanc, which is simple to make for entertaining a crowd. Then she prepares Lamb Sausage in Puff Pastry and Zucchini and Gruyere Frittata Squares, all washed down with an ice cold Classic Daiquiri. Ina also reveals pro tips for everything from shortcut hors d'oeuvres to how to send out the invites and the best way to set up the bar and food table.
Greek Week on the Grill
Episode
| From:
Barbecue Addiction: Bobby's Basics
Bobby Flay knows just what to do to bring the fresh and simple flavors of Greece into your own backyard. Inspired by the sea, Bobby's Grilled Shrimp gets the classic accompaniment of fresh Tomato and salty Feta cheese; then he pairs simply Grilled Sardines with a piquant Garlic Walnut Sauce. Meat in Greece usually means lamb, and Bobby does that expectation justice by laying out a veritable feast of Rotisserie Lamb with Pomegranate and Mint, alongside a Lemon Feta Slaw and Homemade Grilled Pita. What better way to toast this feast than with a dazzling Vodka Grape Sparkler?
Girls' Brunch
Episode
| From:
Ayesha's Home Kitchen
As a mother of two, Ayesha Curry doesn't get a lot of time alone, but her husband, Stephen, and the husbands of her close friends take all the kids for the day so the ladies can enjoy a decadent girls' brunch. After Ayesha stops by chocolate store Dandelion in San Francisco, the girls start with a light Bloody Mary topped with Brown Sugar Bacon, then prepare a Citrus Shrimp Salad, Sausage Stuffed Mushrooms and Spinach Feta Rolls together. To finish off the day of indulging, Ayesha surprises the girls with a twist on her chocolaty childhood favorite, Skillet S'mores.
Grills Gone Wild!
Episode
| From:
Let's Eat
Let's Eat is heating up the grill with creative recipes that can be made indoors or out. Jamika Pessoa starts off with her Grilled Turkey Burger Stuffed with Pepper Jack Cheese and Topped with Grilled Peaches. Appetizers get a smoky twist with Brandi Milloy's Grilled Brie and Strawberries and her Grilled Tomatoes with Burrata, and Stuart O'Keeffe makes Grilled Romaine with Shrimp and a Green Goddess Dressing. Brandi heads to Mason's Den, a pop-up restaurant in Los Angeles that puts a colorful spin on Mexican street corn, and finally, Stuart whips up an easy and delicious Mexican Street Corn Dip.
Day of the Dead
Episode
| From:
Mexican Made Easy
One of Mexico's most hauntingly beautiful and famous holidays is la Dia de los Muertos, or the Day of the Dead. Occurring at the beginning of November, Mexicans everywhere honor their deceased loved ones by preparing some of their favorite dishes. Here Marcela will host a party and serve up some rich and comforting dishes that remind her of relatives who are no longer with her. Like salmon baked in corn husks with mushroom rice, pork-stuffed chiles in a white walnut sauce, Baja shrimp sauteed in white wine, and a traditional pecan pie made with spiced Mexican chocolate.
Livin' in the Past-a
Episode
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Mary Makes It Easy
Mary Berg and her husband share their new tradition of at-home date night, born from quarantine-life cravings for Italian-American chain restaurants. Mary recreates the checkered tablecloth magic with Classic Italian Restaurant Salad dripping with homemade Italian dressing and deliciously Stuffed Banana Peppers filled with beef and sausage, topped with herby tomato passata sauce. For a fuss-free, make-ahead dessert, Mary's simplified Tiramisu has thick layers of mascarpone cream with coffee and booze-soaked ladyfingers. And don't forget the pasta! Mary's rich and creamy Fettucine Alfredo loaded with shrimp will have you singing "that's amore!"
Fast Flavor
Episode
| From:
Mary Makes It Easy
Mary Berg loves to spend time in the kitchen, but sometimes life gets in the way, so these recipes are all about getting maximum deliciousness in 30 minutes or less. Shrimp Scampi-Linguini cooks up fast with a crispy breadcrumb topping. Then, Mary swaps out traditional veal for a quick-cooking Chicken Saltimbocca, tenderized and wrapped in prosciutto with sage. Plus, Beans on Toast is so much more than the sum of its parts with garlicky buttered toast, white kidney beans and crumbled feta cheese. For dessert, Chocolate Peanut Butter Lava Cakes are wee volcanos of sweet and salty goodness!
Streetwise
Episode
| From:
Guy's Ranch Kitchen
Guy Fieri's getting streetwise with international street food. Chef Nyesha Arrington is first to present with a Piri Piri Piña before firing up her Fried Chicken with Gochujang Glaze and Kimchi Collard Slaw, followed by Brown Butter Crêpes. Chef Nate Appleman is representing the West Coast with his take on an LA Street Dog and channeling his inner Argentinian with Chimichurri Skirt Steak with Fries. Chef Shota Nakajima shares how to make Kushiyaki and yummy Yakisoba. Chef Jet Tila vies for best dish with Vietnamese Shrimp Spring Rolls and keeps Guy longing for Lemongrass Pork Chop over Broken Rice.
