caigi.app

Schedule for Gusto TV

Pressure's On

Pressure's On

Who has "thyme" to make dinner after a hectic day? Host Vanessa Gianfrancesco inspires with four recipes including a Mushroom Thyme Risotto.

2026-01-03 12:30:01 +0000 UTC→2026-01-03 13:00:01 +0000 UTC(30m)
A is for Apple

A is for Apple

In this "C" challenge, Chef Robert Jewell cooks up recipes using coconut and crab before combining both into a single recipe. Using sweet coconut, Robert makes a classic dessert -- an irresistible coconut cream pie. He starts with a delectable crunchy graham cracker crust and tops his pie with fluffy whipped cream and toasted coconut flakes. Next, Robert transforms a fresh soft-shell crab into a delicious, spicy, and crunchy dish. The best part? It's fast and easy to make. After soaking the crab in milk, Robert dunks it into a flour-cornmeal mixture and fries it until golden brown. But that's not all, Robert whips up the perfect dipping sauce, using spicy smoked- jalapeno, lime, and orange adobo mayo. Finally, Robert brings coconut and crab into one delicious dish.

2026-01-08 22:04:52 +0000 UTC→2026-01-08 22:30:00 +0000 UTC(25m)
Up the Dish

Up the Dish

How many ways can salmon be prepared? Up the Dish is on a mission to find out! Tiera Singh's Salmon Salad Niçoise is a staple of the French Riviera with shallot, eggs, and haricot verts, but she swaps out the tuna for luxuriant olive oil poached salmon - it may not be traditional but it sure tastes good! Poppy Sandler smokes the competition with a buttery Smoked Salmon Omelette, garnished with fresh chives and earthy goat cheese. Next, Micah Trainor skips the salmon but keeps the veggies for her steamed Tofu Nori Dim Sum Dumplings, with tart gingERS-pickled shallots and tons of green goodness. Missy Hui has the big finish her Salmon with Béarnaise is cooked sous vide for a precisely cooked fish dish and served alongside Pommes Anna for a plate that's straight out of Paris.

2026-01-08 13:00:00 +0000 UTC→2026-01-08 13:30:00 +0000 UTC(30m)
A is for Apple

A is for Apple

After picking the letter "L," Chef Robert Jewell takes on lamb and licorice in this ingredient challenge. He starts with aromatic Moroccan lamb riblets, an appetizer that will make you want this spicy dish as your main course too. Next, Robert takes it up a notch by showing us how to make licorice - yes, the candy! He brings coconut oil, brown sugar, creamed coconut, and molasses to boil before skillfully adding flour and anise to make sweet, chewy coconut licorice. Finally, Robert concocts the perfect recipe that combines succulent lamb with sweet licorice.

2026-01-08 10:34:48 +0000 UTC→2026-01-08 11:00:00 +0000 UTC(25m)