Make All of the Winning Recipes from Food Network Star, Season 11

Learn the how-tos for the top dishes made by Season 11 finalists.

Crawfish Etouffee, Fried Catfish, Rice, Grilled Asparagus and Cornbread

Jay coated his fresh catfish in cayenne-spiked cornmeal to highlight his Cajun point of view. He rounded out the dish with crawfish tails simmered in a mixture of vegetables and herbs, plus lemony asparagus and buttermilk cornbread.

Get the Recipe: Crawfish Etouffee, Fried Catfish, Rice, Grilled Asparagus and Cornbread

Jerk Meatloaf Balls

True to his signature love of heat, Eddie laced his two-bite meatloaf bites with a sauteed Scotch bonnet chile, plus a mixture of warm, fragrant spices. For the meat, he opted for a combination of beef and pork to achieve a balance in flavor.

Get the Recipe: Jerk Meatloaf Balls

Agnolotti Bolognese

Resting on a bed of hearty Bolognese sauce, Dom's delicate agnolotti are pockets of homemade pasta dough filled with a three-cheese mixture featuring creamy ricotta and mascarpone, as well as nutty Parmesan.

Get the Recipe: Agnolotti Bolognese

Caribbean-Style Burger with Jerk Ketchup and Beer-Battered Onions

Tasked with delivering dressed-up burger toppings, Eddie offered an herb-laced burger finished with golden onion rings and a next-level ketchup, spiked with allspice and cayenne.

Get the Recipe: Caribbean-Style Burger with Jerk Ketchup and Beer Battered Onions

Summer Veggie Pasta Scampi

By peeling the vegetables, Eddie turns zucchini and squash into ribbons, which he features as the "pasta" in his lemony mushroom-garlic sauce.

Get the Recipe: Summer Veggie Pasta Scampi

Strawberry-Basil Bourbon Smash

Thanks to fresh, seasonal berries, Jay's quick-mix Jay's quick-mix cocktail is full of bright color and refreshing flavor.

Get the Recipe: Strawberry-Basil Bourbon Smash

Coconut Chocolate Tarts

For a subtle spicy bite in his sweet dessert, Jay opts for a mixture of chile powders, plus cayenne pepper and smoked sea alt.

Get the Recipe: Coconut Chocolate Tarts

Kofte Burger with Harissa and Yogurt

"It's got heat. It's got spices," Bobby said, pleased with Alex's Middle Eastern-style burger. Instead of using a traditional ketchup topping, Alex opted for a smear of harissa and a lemony yogurt-garlic sauce scented with fresh herbs.

Get the Recipe: Kofte Burger with Harissa and Yogurt

Fried Catfish Po' Boy with Celeriac Remoulade Sauce

When it comes to 4th of July bashes with Alex, it's all about friends, the beach and sandwiches, including this fish po' boy, finished with a creamy mayo-ketchup sauce laced with capers and scallions.

Get the Recipe: Fried Catfish Po'Boy with Celeriac Remoulade Sauce

Boudin-Stuffed Quail with Cranberry-Bourbon Sauce

It was all about Thanksgiving for Jay in the Star Challenge, where he replaced a classic turkey with quail to better serve his story and point of view. His boudin stuffing boasted ground pork and chicken liver, plus hearty rice and a trio of vegetables.

Get the Recipe: Boudin-Stuffed Quail with Cranberry-Bourbon Sauce

Andouille Hash and Egg Tacos

In keeping with the demands of the challenge, Jay's eat-with-your-hands breakfast taco is ideal for on-the-go mornings. This meaty, smoky dish features rich andouille sausage, plus hearty potatoes and a sprinkle of cheddar.

Get the Recipe: Andouille Hash and Egg Tacos

Ramen Sliders and Kimchi Ketchup with Potato Chips and Sriracha Aioli

"It has a nice crunch on the outside and then [it's] nice and soft on the inside," Giada said of the ramen bun on Arnold's Asian-inspired burger. He filled the patties with bold flavors, including soy sauce, cumin and sweet chili sauce, and finished each burger with ketchup spiked with Korean chili paste.

Get the Recipe: Ramen Sliders and Kimchi Ketchup with Potato Chips and Sriracha Aioli

Cajun Cheeseburger with Grilled Onions and Praline Bacon

"Look at all that juice in there. That's really nice," guest judge Richard Blais said of Jay's Cajun-inspired burger laced with a blend of cayenne and paprika. Jay topped the patties with gooey cheddar, tender onions and a buttery bacon-praline sauce.

Get the Recipe: Cajun Cheeseburger with Grilled Onions and Praline Bacon

Salt-and-Vinegar-Encrusted Quail with Potato Puree and Honey Sriracha Sauce

Inspired by classic fried chicken, Eddie made a chip-crusted quail that gets a punch of flavor from a simple hot sauce.

Get the Recipe: Salt & Vinegar Encrusted Quail and Potato Puree with Honey Sriracha Sauce

Exotic Fruit Dessert Pizza

Topped with a sweet, creamy spread of cinnamon-laced mascarpone, Eddie's dessert pizza featured a trio of golden fruits — pineapple, mango and peaches — but it boasted chopped jalapeno as well, to guarantee the "kicked-up flavors" that guest judge Duff Goldman asked for.

Get the Recipe: Exotic Fruit Dessert Pizza

Fried Calamari with Pink Lemonade Chili and Tamarind Reduction Over Sesame Black Rice

"I can't stop eating it," Bob Tuschman said of Jay's deep-fried seafood, drizzled with a sweet, tangy sauce made from frozen pink lemonade — a required ingredient, thanks to the improv challenge — and a splash of Asian chili sauce.

Get the Recipe: Fried Calamari with Pink Lemonade Chili and Tamarind Reduction over Sesame Black Rice

Deconstructed Venison Pot Roast

Rue opts for a warm, fragrant coriander-cumin spice rub to guarantee bold flavor in her venison loin, which she serves with buttery mushrooms, garlicky potatoes and tender Swiss chard for a deconstructed version of tried-and-true pot roast.

Get the Recipe: Deconstructed Venison Pot Roast

Jerk Chicken Banh Mi with Daikon Pickles

It's all about the mixture of herbs and spices, including allspice, ground cloves and ginger, and onion powder, in Eddie and Alex's jerk chicken, the hearty center of the guys' Caribbean-Southeast Asian sandwich. For a welcome bit of texture, they pickle daikon and carrots in a vinegar-brown sugar mixture for a briny bite.

Get the Recipe: Jerk Chicken Banh Mi with Daikon Pickles

Grilled Shrimp Skewers with Fennel Chopped Salad

To make sure that his shrimp turn out especially flavorful, Arnold marinates them in a sweet, smoky mixture of brown sugar, cumin and paprika for a half-hour before grilling them.

Get the Recipe: Grilled Shrimp Skewers with Fennel Chopped Salad

Katsu-Sando with Shaved Cabbage

Alex may have tripped up the judges and audience members alike with his frequent use of "Japanese" in describing this chicken sandwich, but there was no doubt about its over-the-top taste. He dressed up the breaded, fried chicken sandwich with a spicy ketchup-honey sauce and a creamy mustard-spiked mayonnaise.

Get the Recipe: Katsu-Sando with Shaved Cabbage

Grilled Pork Tenderloin and Curry Potato Salad

A bold spice rub featuring smoked paprika, cayenne pepper and garlic powder flavored Eddie's pork from the outside in. To round out the meat, he served it with red-potato salad laced with a cumin-scented mayonnaise-Dijon dressing.

Get the Recipe: Grilled Pork Tenderloin and Curry Potato Salad

Mini Eggplant Parm, Roasted Cherry Tomato, Basil Pesto

Not only was Dom's eggplant Parm a photoworthy offering, but it delivered on taste too. His trick for guaranteeing super-green pesto? Adding a few cubes of ice to the blender "because heat is the enemy of bright greens," he explained.

Get the Recipe: Mini Eggplant Parm, Roasted Cherry Tomato, Basil Pesto

Bitter Hot Chocolate, Banana-Gingersnap Brulee, Cayenne Whipped Cream

"Honestly, I'd bathe in this it's so good," Giada admitted of Arnold's incendiary hot chocolate, which he spiked with a bit of fresh ginger and two serranos for welcome spiciness.

Get the Recipe: Bitter Hot Chocolate, Banana-Gingersnap Brulee, Cayenne Whipped Cream

Cream of Spinach Soup with Grilled Octopus

"This is banging," guest judge Sunny Anderson said quickly after tasting Michelle's soup. The finalist was tasked with delivering a slimy soup this week, and indeed she offered up the slime in this garlic-laced bowl, thanks in part to the octopus topping.

Get the Recipe: Cream of Spinach Soup with Grilled Octopus

Stinky Polenta, Roast Chicken, Crispy Kale, Red Wine Balsamic Demi

For Dom the name of the game was sticky, and sure enough, he delivered on that with the help of Gorgonzola, which he deemed "the essence of stank," and white truffle oil in his polenta. "The texture of the chicken is great," guest judge Geoffrey Zakarian said of Dom's offering.

Get the Recipe: Stinky Polenta, Roast Chicken, Crispy Kale, Red Wine Balsamic Demi

Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam

Bobby deemed Arnold's sweet-turned-savory cupcakes "a really cool concept," and the pastry chefs also appreciated the flavor. Arnold creates a turkey-pork meatloaf mixture laced with fragrant spices for the cupcake base, while the topping is fluffy potatoes instead of traditional frosting.

Get the Recipe: Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam

Caribbean Chili-Stuffed Muffins

"He's got the pork and the beef and the beans in there," Bobby explained of Eddie's chili stuffing, which also featured fresh mango for a Caribbean twist. Eddie uses this mixture to fill buttery jalapeno-studded cornbread muffins for a hearty bite.

Get the Recipe: Caribbean Chili-Stuffed Muffins

Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad

Arnold's composed salad wowed the Selection Committee as much for its beauty in presentation as it did for its over-the-top taste. Here he dresses the salad with a sweet and tangy dressing featuring smoked capers, a dollop of Dijon and a duo of sweeteners.

Get the Recipe: Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad

Cajun Tasso Corn Maque Choux with Grilled Shrimp

"This dish couldn't be more Louisiana," Jay declared of his Cajun-style succotash, featuring a spiced ham and fresh corn, plus tender, smoky charred shrimp.

Get the Recipe: Cajun Tasso Corn Maque Choux with Grilled Shrimp

Chipotle Shrimp with Avocado Cream

Personal trainer and former NFL star Eddie may be all about "cheat day," but this boldly spiced shrimp dish is decidedly light. He marinates the shellfish in fresh cilantro and adobo sauce, then sautes them until tender and serves them atop a cool, creamy avocado-lime sauce.

Get the Recipe: Chipotle Shrimp with Avocado Cream

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