With only 30 minutes and the clock ticking, can Vanessa make an Italian-inspired meal for 4 for about 40 bucks? On the menu: parm crusted chicken cutlets, roasted fennel, and broken cannoli
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Matt and his BBQ team hit the soft sand under the hot summer sun and treat the beach lovers to some great food that can be eaten on the go - Blackened Scallops with Avocado Salsa, Slo-Smoked Beef Ribs, Flank Steak Fajitas, and Watermelon Salad.
Matt and the Road Grill Team BBQ into the night at a small town country fair. Lamb Souvlaki pita with a Tzatziki Sauce, Slo-Smoked Brisket, Bacon Wrapped Grilled Corn and Caramel Kettle Corn are serious competition for the midway.
Matt Dunigan hits the soccer field at a local youth soccer tournament. After some fancy footwork he leaves the field and hits the grill to cook up some Slo-Smoked Saucy Ribs, some Cheesy Bacon Potato Skins, and Chicken on a stick with Home Made Plum Sauce
Warm host Amanda Herrera picks up colourful produce and herbs at a farmers' market to make a delicious appetizer and tasty cold oil French fries.
Host Amanda Herrera prepares a frittata, rosemary skewer chicken and grilled bread salad with fresh ingredients from a local farmers' market.
Zestful cook Amanda Herrera scoops up raspberries, peas, mint, and apricots to use in three summer recipes.
Host Amanda Herrera shows us why fresh is always best with two creative dishes using ingredients from the farmers' market.
Maddie and Kiki bring a fresh BBQ Barn feast to the grill with apricot-Dijon stuffed pork chops, charred fennel with anchovy garlic butter, and a juicy watermelon salad with feta, olives, and herbs.
Maddie and Kiki fire up the BBQ Barn for a smoky, summery feast with wild rice and grilled asparagus salad, spicy beer can jerk chicken, sweet grilled corn with orange butter, and crispy cinnamon sugar doughnuts.
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they smoke some craveable ribs, whip up a hearty salad, and grill Jamaican jerk wings!
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they smoke bacon from scratch, whip up a melon ball salad, and share the secrets of French toast on the grill!
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, smoke tilapia, whip up veggie quesadillas, and grill a chicken sandwich like you've never seen before!
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they smoke juicy duck breasts, whip up a Caesar salad, and share the secrets of pizza on the grill!
With only 30 minutes and the clock ticking, can Vanessa make an Italian-inspired meal for 4 for about 40 bucks? On the menu: parm crusted chicken cutlets, roasted fennel, and broken cannoli
With only 30 minutes and the clock ticking, can Vanessa make a pizza night dinner for 4 for about 40 bucks? On the menu: parm crusted chicken cutlets, roasted fennel, and broken cannoli
With only 30 minutes and the clock ticking, can Vanessa make a quick weekday meal for 4 for about 40 bucks? On the menu: zucchini with balsamic and goat cheese, a rotini bake, and microwave lemon mug cakes!
Maddie and Kiki bring a fresh BBQ Barn feast to the grill with apricot-Dijon stuffed pork chops, charred fennel with anchovy garlic butter, and a juicy watermelon salad with feta, olives, and herbs.
Maddie and Kiki fire up the BBQ Barn for a smoky, summery feast with wild rice and grilled asparagus salad, spicy beer can jerk chicken, sweet grilled corn with orange butter, and crispy cinnamon sugar doughnuts.
If you are talking about Irish food, it's hard not to talk about Corned Beef and Cabbage. On this episode of CombiNATION Plates, Chef Craig Wong delivers his unusual take using Beef Cheek, modern technique, and a caraway-infused Carrot Terrine for fun! Next up is a tribute to Izakaya eats, featuring Tare Grilled Duck Hearts, Miso-roasted Mushroom, and Agedashi Tofu. The featured common ingredient is Oysters. For Ireland, it's Garlic GratineÌe for Japan, check out the Kaki Yaki, oysters broiled with miso and rich Japanese Kewpie mayo. For the final dish, light up! Smoking is permitted! Check out blowtorch-seared and tableside-smoked Wagyu Beef, brushed with Irish Stout Teriyaki and served with Wasabi Champ Potato. Now that's a CombiNation Plate!
Halibut is on the menu for Craig Wong's first stop in this episode of CombiNATION Plates for his Icelandic tribute, the firm, flaky fish is served with Lovage, BeÌarnaise, and Beet Glazed Turnips. Next, it's a Jamaican adventure on a plate featuring whole, soft-shell crab Escovitch, fried, doused in chili vinegar, and served with carrot meringue?! Check out the common ingredient: ice cream! With creamy Skyr style with Blueberries representing Iceland and an Avocado Lime sensation for Jamaica that only Chef Wong could pull off, made in mere moments with liquid nitrogen! The Big Dish is a you-could-only-find-it-here experience Jamaican Jerk Spice Reindeer (yes, you read that right) served with Brown Stew Wild Mushrooms and Salsify.
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