Let's Eat Episodes
Mix and Mash Up
Let's Eat is mixing things up with exciting combinations of favorite foods. Stuart O'Keeffe pairs two showstoppers for an unforgettable bite with his Double Crunch Fried Chicken Taco Shells. Jamika Pessoa combines doughnuts and sloppy joes for a sweet and savory creation she calls a Sloppy Joe-Nut, and Brandi Milloy shares a winning breakfast combo with her Cereal Stuffed French Toast. Finally, Vishee Mandahar from Krave It Sandwich Shop and Eatery stops by to share his popular pizza mashups.
Grills Gone Wild!
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.
Fancy That!
Let's Eat is ready to impress with delicious food and picture-perfect presentation. Stuart O'Keeffe takes dessert to the next level with Blackberry Cream-Filled Puff Pastries. Jamika Pessoa achieves dry-aged steakhouse flavor overnight with her Blue Cheese-Aged Rib-Eye Steak, and Brandi Milloy shares a creative trick for making edible Marshmallow Cereal Bowls. Finally, Chef Hong Thaimee of New York City's Thaimee Table stops by to make her color-changing Magic Noodle Salad.
The Right Stuff
Let's Eat is making delicious dishes literally stuffed with mouthwatering ingredients. First, Jamika Pessoa batters up with crispy, fried, crab-stuffed hush puppies that she calls Crush Puppies. Stuart O'Keeffe prepares Pork Wellington wrapped in layers of ham and puff pastry and then topped with Cherry Port Sauce. Brandi Milloy adds a surprise to Cupcake Stuffed Ice Cream Cones with Mermaid Tails, and then Stuart shares his tricks for stuffing a Pinata Cake with chocolate candies and sprinkles.
