The Road Grill team goes rural and gets lost in hedge mazes at Saunders Farm. Luckily, they find their way out in time to cook up some BBQ and feed all families at the farm. The menu: Grilled Chicken Legs with Crunchy Chip Crust, Smoked Ham with Maple Mustard Glaze, Planked Asparagus Bundles with Cheese and Prosciutto, and Cobb Salad.
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Skilled Chef Katie Ardington is excited to introduce her favourite fish, striped sea bass, in this fabulous voyage through the 7 seas of seafood cookery.
Host Desiree Nielsen shows us low-carb options for any meal of the day. Buckwheat pancakes smothered in blueberries? Yes, please!
Host Desiree Nielsen serves up delicious meals for a busy lifestyle from a mouth-watering breakfast burrito to a no-carb cauliflower pizza.
Desiree Nielsen cooks up a green curry vegetable potpie, the perfect flavourful comfort food that's high in nutrition.
Desiree Nielsen cooks up a filling breakfast with spiralized fried potatoes with eggs and hollandaise.
It's all about the letter "S" as Chef Robert Jewell cooks up tasty meals using shrimp and sausage. For his first recipe, Robert fries up turmeric-spiced sweet potato fritters with a shrimp centre. He takes this tantalizing appetizer to another level with a savoury lime soy dipping sauce. Next up, Robert makes an English breakfast strata. This sausage casserole is easily the BEST way to start your day. He layers the bottom of the dish with buttered sourdough slices, before adding crispy fried sausages, leeks and tomatoes. He then covers it in a creamy egg mixture, crumbles stilton on top and bakes it to golden brown. Finally, Robert combines shrimp and sausage into one flavourful dish.
Showcasing the unique flavours of endive and eggplant, Chef Lauren Gulyas receives the letter "E" for her cooking challenge. She sets sail by creating an endive salad boat, the perfect delivery vessel for her smoked trout with creÌ€me fraiche, and goat cheese with walnut appetizers. She follows up with a stuffed baby eggplant, Moroccan style! Chef Lauren sauteÌs onion and garlic with some smoky sweet paprika and a snip of savoury sage, the aromatic combination lends itself beautifully to the succulent flavour of lamb. For her grand finale, Chef Lauren prepares the pieÌ€ce de reÌsistance using both endive and eggplant.
Host Theresa Visintin picks the letter “D” in this challenge and combines two very different ingredients – dill and duck! But that's no big dill for Theresa. For her first dish, Theresa uses dill seeds and weed to make a hearty, creamy dill pickle soup. She adds chicken broth and potatoes as her base but makes the soup extra smooth with some sour cream. She tops the soup with dill pickles to add a delightful crunch. Next, Theresa takes duck, a classic French ingredient, and gives it a French Canadian twist – duck tourtière. Using the duck fat to fry up some veggies, she adds red wine to her chicken stock and simmers the meat. Then, Theresa fills a pie crust with this delightful duck filling and coats the crust with egg wash before baking it to a golden brown. Finally, Theresa takes on both ingredients to create a delectable dill and duck dish.
"A" is on the menu and Chef Robert Jewell takes on this meal challenge with apricots and avocados. First up, Robert cooks a spicy roasted quail and drizzles it with some sweet apricot and calvados sauce. Next, is a meal best served cold! Robert slices up sushi-grade tuna and transforms it into a flavourful tartare, brought to life by rich avocado and refreshing lime. On the side, he adds crusty crostini with savoury soy sauce and sesame oil, the perfect complement for this meltin- your-mouth meal. For his final dish, Robert combines apricots and avocados for an unbelievably tasty dish.
Spencer Watts cooks an Indian takeout dinner for four in around 30 minutes, for around 30 dollars.
In just 30 minutes, Chef Spencer Watts whips up a fast and flavourful Lebanese Take-Out for four people.
Chef Spencer Watts cooks up a healthy and hearty meal for four that cuts down on time without sacrificing flavour.
With only 30 minutes and the clock ticking, can Vanessa make an Izakaya-inspired meal for 4 for about 40 bucks? On the menu: chicken yakitori, chili lime edamame, miso soup, veggie tempura, and tuna sashimi!
With only 30 minutes and the clock ticking, can Vanessa make an Izakaya-inspired meal for 4 for about 40 bucks? On the menu: chicken yakitori, chili lime edamame, miso soup, veggie tempura, and tuna sashimi!
With only 30 minutes and the clock ticking, can Vanessa make a teatime spread for 4 for about 40 bucks? On the menu: cucumber sandwiches, ham and cheese deviled eggs, lemon scones with raspberry jam, and matcha white chocolate-covered strawberries!
With only 30 minutes and the clock ticking, can Vanessa make a game day spread for 4 for about 40 bucks? On the menu: buffalo veggie pakora wings with yogurt ranch, quesadillas with fresh guacamole, black bean chili, and root beer floats!
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: The Cook You Want to Be by Andy Baraghani! Follow along as Shahir prepares simple and flavorful dishes like a light citrus salad, shawarma spiced lamb chops, clams with crispy ham, and so much more!
Chef-host Shahir Massoud tries out recipes from another award-winning cookbook: Diasporican by Illyanna Maisonet! Follow along as Shahir prepares Puerto Rican favorites like mofongo – a hearty plantain mash, crispy and delicious rice, a gorgeous rolled cake, and much more!
Matt and the Road Grill Team get in the saddle and get inspired to grill up some BBQ! With a full school of riders to feed they grill up some Wild West plates. The menu: Texas Rockets, Perfect Beef Jerky, Beef Brisket, and Hearty Beet & fennel Salad.
The Road Grill team goes rural and gets lost in hedge mazes at Saunders Farm. Luckily, they find their way out in time to cook up some BBQ and feed all families at the farm. The menu: Grilled Chicken Legs with Crunchy Chip Crust, Smoked Ham with Maple Mustard Glaze, Planked Asparagus Bundles with Cheese and Prosciutto, and Cobb Salad.
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