Season 3, Episode 6

Cocktail Hour

Instead of a killer dinner, Guy Fieri invites his chef friends to make finger foods, hors d'oeuvres and appetizers for cocktail hour at the ranch. Antonia Lofaso prepares cones of tender skirt steak with a chimichurri sauce and potato frites, and for dessert, she fries up crispy, sugar-coated mini churros. Carl Ruiz makes crunchy crab croquettes and mushrooms stuffed with sweet and spicy plantains and chorizo. Aaron May serves up a decadent mix of caviar and creme fraiche on a South American arepa, a simple but delicious combination of corn and shrimp and his own version of a mule with lemon-ginger kombucha and vodka. Finally, Justin Warner makes cheesy, chewy Brazilian Pao de Queijo, roasts crispy duck breast for crostini and mixes up an extra-strong Rye Manhattan.
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Recipes From This Episode

Mini Churros

Steak Frites Cones

Maduros-and-Chorizo Stuffed Mushrooms

Shrimp and Corn Empanadas

Crab Croquettas

Arepas with Creme Fraiche and Caviar

Perfect Manhattan

Dusk Breast Crostini

Passionfruit Caipirinha

Pao de Queijo

Burger Bash
Old-School Vegas


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