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!
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Toss out the take-out menu! In just 30 minutes, host Spencer Watts shows us how to cook a mouth-watering Thai take-out dinner for four.
Who doesn't love pizza night? Host Spencer Watts whips up a Quick and Easy Duo Pizza with a fresh Tomato Basil Salad.
If you have 30 minutes, then you have time to make Chinese take-out dinner for four people! Chef Spencer Watts cooks up a feast that costs $30.
Is there anything more Greek than olives? Host Joanna Chery shows us how versatile the olive really is by cooking up four diverse Greek dishes. To start, a rich, baked-to-perfection Olive Bread loaded with strong, slightly fruity black Kalamata olives. She then prepares a refreshing Greek Village Salad full of seasonal vegetables, creamy feta, and plump juicy olives tossed in extra virgin olive oil. And guess what? It pairs great with fried Olive Bread! Then, Joanna switches it up with wonderful green olives - the star in her delicious stuffing for Apricot and Feta-Stuffed Chicken Thighs. Finally, we're graced with a unique dessert - Saint Fanourios Cake. Joanna adds metaxa (Greek brandy), sweet dried apricots, and luscious olive oil for a moist dessert.
The Lebanese love their stuffed foods, and host Jasmin Ibrahim shows us just how to do it! To start, she eloquently crafts golden Spinach and Feta Turnovers. Then, she stuffs a delicious zucchini with tender beef, crunchy nuts, and soft basmati rice, and smothers it in a flavourful tomato sauce. Next up, Stuffed Lamb and Bulgur Balls - small torpedo shaped balls of juicy minced meat, light and nutty bulgur, and a medley of aromatic spices. Her final dish? A date-stuffed cookie called Maamoul. Normally made for special occasions, these sweet cookies burst with flavour.
There's nothing more authentic than street food - Vietnamese style! Host Lisa Nguyen shares her tips and tricks on tasty Lemongrass-infused Beef Wraps. A vast array of ingredients including peppery betel leaves, gorgeous greens and crunchy peanuts complement the tenderness of flavoursome, marinated ground beef. Lisa's next dish is an iconic Vietnamese street food - crispy Sizzling Crepes with juicy pork belly and earthy vegetables will definitely activate your taste buds. For dessert, Lisa whips up a batch of sweet coconut pudding using beautiful bananas and velvety coconut milk sprinkled with roasted sesame seeds for some crunch.
Cantonese cuisine often incorporates pork and host Mary Tang shows us three diverse ways to elevate this juicy protein. First, she chops up a sweet winter melon - saving the hollowed out shell to use as a bowl - with spicy shredded scallops and lean pork tenderloin. Then, she whips up a quick and easy pork stir-fry with crispy snow peas and delicious red peppers. Finally, Mary showcases a Cantonese take on barbeque pork. The secret? A mind-blowing marinade. With sugar and honey crusted pork butt, fermented bean curd and a mixture of deli- cious Asian sauces, this tangy dish is worthy of an extra batch. Don't forget, delicately steamed sweet buns take this dish up a notch - Mary offers a fun (and easy!) foolproof recipe.
Chef-host Shahir Massoud tries out recipes from an award-winning cookbook: A Generous Meal by his culinary school classmate, Christine Flynn! Follow along as Shahir makes craveable pumpkin stuffed shells, a juicy porkchop with fennel slaw, a refreshing peach and corn salad, and much more!
Spices are extremely important to Lebanese cuisine and host Jasmin Ibrahim uses a ton of them in four tasty Lebanese dishes. First, she prepares two classic, aromatic toppings for a Lebanese breakfast bread called Mana- keesh. Next up, juicy chicken and smokey freekah seasoned with sweet cinnamon, citrusy cardamom, pungent all spice, and black peppercorns. This dish captures the essence of Lebanese cuisine. Moving on, Jasmin then makes a thick and spicy beef stew. It's eaten vermicelli rice and seasoned with a classic Lebanese 7-spice combo. Fragrant and delicious, this dish can be served family-style for everyone to enjoy! For dessert, Jasmin whips up a wonderfully rich batch of Spiced Rice Pudding and adds some frothy Spiced Coffee to complement.
Tiraditos! No, it's not a joyous exclamation (even though it sounds a little like one...) it's a Peruvian dish that lands somewhere between traditional Peruvian ceviche and Japanese sashimi. Chef Craig Wong's version is made with swordfish and includes sweet potatoes pureed with spicy Aji Amarillo chilies. For his Lebanese tribute, check out Lamb Neck cured and slow-poached in olive oil for a melt-in- your-mouth result, paired with an intense, flavourful Black Baba Ghanoush made with charred eggplant and caramelized onions. For a common ingredient, it is two takes on potato: Lomo Saltado with grilled flank steak, and a cheese, herb, olive oil and lemon drenched Hasselback Batata Harra. Squab is on the final plate blending Lebanese flavours like sumac, pomegranate, and pistachio with Peruvian ones like sweet corn, squash, and lime. What a CombiNation!
What better way to start a meal than with dessert? Lebanese home cook Jasmin Ibrahim shows us how to make a gooey cheese pastry doused in sweet syrup called Knafeh. With a buttery golden-brown crust, oozy melted cheese and fragrant rose water, this decadent dessert will surely satisfy your sweet tooth. Next on the menu, a Lebanese classic - pita bread. You'll never buy it from the store again with this delightfully easy recipe! Jasmin then prepares a well-known Lebanese sandwich - you guessed it, Shawarma! Loaded with charred chicken, a popular Lebanese 7 spice mix, and yummy garlic sauce, this might be the best sandwich ever! Finally, Jasmin cooks up a batch of tasty Beirut Spicy Fish - a recipe that comes from Lebanon's capital.
Nothing screams summer more than salsa, especially chef Pino's sunshine yellow salsa served with grilled halloumi cheese. Yes, please! Next up, snappy snow peas pair with summer strawberries in a sprouted quinoa salad with Champagne vinaigrette! Pino then takes summer sunbathing to the next level, serving up blistered Shishito peppers and buttery radishes with sesame seeds and edible seaweed! For his final dish, Pino sums up summer with a French-style ratatouille served as a salad! Thinly sliced vegetables are lightly marinated before pairing with a fresh carrot purée in a dish that sparkles with summer.
Matt and the Team grill up some chow at a bike ride Fundraiser. They tempt the crowd with Hazelnut Crusted Halibut with Strawberry Salsa, Pork Picnic Roast with Blackberry Chipotle Glaze, Grilled Paninis with Roast Veggies, and Spinach Salad with Apples, Bacon and Cashews
Matt loves animals - including dogs. He goes to a Dog Show to give dog lovers a little taste of what the QB is cooking - Garlicky Grilled Artichokes Bacon Wrapped Halibut With Lime Scallion Sauce Sauce Slow Cooked Spareribs With Guava Glaze and A Summer Wild Berry Crisp.
The Road Grill Team go to a neighbourhood Garage Sale, then treat everyone to everyday dishes with a twist. Matt and his team grill up some Grilled Porterhouse Steaks in a Homemade Steak Spice Grilled Lemon Prosciutto Scallops Planked Stuffed Potatoes and a Grilled Caesar Salad.
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.
Host Amanda Herrera creates two summer fresh salads and a hearty breakfast using sprouts, potatoes and leafy lambs quarters.
Host Amanda Herrera transforms market fresh honey, cherries, garlic scapes and carrots into two simple chic sides and an irresistible dessert.
Chocolate on the barbecue? That's right. Chef Spencer Watts kicks off this episode as he grills a crispy coconut-cacao crust and serves it with sweet chili dipping sauce. Chocolate is the not-so-secret ingredient in Spencer's Grilled Chicken Molé. He grills the chicken legs smothered in the sweet-spicy-salty-nutty-creamy-chocolatey sauce, then finishes it by cooking it slow and low. Next, dark chocolate cocoa powder is in both the rub and the sauce for Chef Watts' favourite pork rib recipe - Cocoa-rubbed Baby Back Ribs. For his final recipe, Spencer takes it to a sweet level with his Chocolate pizza made with chocolate ganache, grilled cherries, with barbeque- caramelized white chocolate crumble over the top.
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