Season 6, Episode 10

Luxe on a Dime

Guy Fieri's getting luxury for less. Chef Brooke Williamson kicks us off with Vesper Martinis with Blue Cheese Stuffed Olives before cruising on to Creamy Mushroom Filled Crepes and Mussels with Chorizo. Chef Eric Adjepong has us at hello with his Heirloom Tomatoes with Crispy Lotus Root and finds deep flavor with Fried Anchovies with Charred Leeks. Chef Antonia Lofaso rocks Roasted Chicken Thighs with Shaved Zucchini Salad before serving her beautifully Braised Pork Shoulder with Hatch Chilies. Chef Michael Voltaggio lures us in with Lamb Merguez Meatballs and crushes it with Candy Bar Pain au Chocolat.
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Recipes From This Episode

Steamed Mussels with Chorizo and Tomatoes and Crusty Bread

Lamb Merguez Meatballs with Spicy Tomato Sauce

Heirloom Tomatoes with Salmon Roe and Crispy Lotus Root

Creamy Mushroom Filled Crepes

Braised Pork Shoulder with Hatch Chiles

Fried Anchovies with Charred Leeks and Anchovy Dressing

Candy Bar Pain Au Chocolat

Roasted Chicken Thighs with Garlic Purée and Shaved Zucchini Salad

Vesper Martinis with Blue Cheese Stuffed Olives and Pickled Okra

Waste Not, Want Not
Signature Dishes

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