Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn to celebrate the holidays! They're making a full menu of festive dishes on the BBQ – plus some drinks to get you in the party mood!
Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the most tantalizing bar bites! Josh makes fried halloumi, whitefish tartar, and a salad based on a drink, while Erica prepares beef tartare, escargot, and sliders!
Chef Dev loves spicy food. so he's making some of his favorite street food recipes that use chilis. including Hawawshi sandwiches from Egypt. Chicken 65 from India. and Street Corn from Mexico.
Chef Joe Friday cooks up a Maine Lobster Burger from the USA, Rice Burger from Japan, and Chimichurri Burger from the Dominican Republic.
Chef Dev prepares some of his favorite street food dishes from around the world that feature onions. including Seeni Sambol Buns from Sri Lanka. a Blooming Onion from the USA. and Scallion Pancakes from South Korea.
Chef Dev whips up some of his favorite rice dishes from his travels around the world. including Japanese Onigiri Rice Balls. Fresh and Fried Spring Rolls in rice paper wrappers from Vietnam. and Beef Waterfall Salad with toasted rice powder from Thailand.
Unlock Gusto TV's top recipes on QR Countdown! Thousands of viewers scan our QR codes to access our delicious dishes. Now, we're serving up 8 of our most recipes with beans, from hosts like Pino De Cirbo and Vanessa Gianfrancesco.
In this "H" challenge, Chef Lauren Gulyas decides to take on the unique flavours of halibut and horseradish. She starts with a perfectly prepared prosciutto wrapped halibut, pairing the buttery flavour of the fish with the saltiness of the cured meat. Throw in some dill potatoes and you've got a beautifully balanced dish. Next up, Chef Lauren show us how to make a delightful roast beef dip with a zesty horseradish sauce using carrots, vinegar, mayo and a little lemon. Finally, she is challenged to make a dish that combines both ingredients, and does she ever deliver!
Here's a tongue twister: Theresa, tuna, tangerine! In this episode, host Theresa Visintin picks her favourite letter, "T," and introduces us to scrumptious recipes using tuna and tangerine. Theresa loves tuna and Italian cuisine, so naturally she combines both to create a mouth-watering pasta with some savoury tomato, olive, and tuna sauce. Next, Theresa satisfies her sweet tooth with a decadent tangerine parfait! Using the sweet juice of the tangerine, Theresa creates gelatin, with a hint of orange liqueur. She tops it all off by whipping up a fluffy cream to complete this sweet treat. Then it's time for a real challenge: tuna and tangerine in one recipe!
For a quick and tasty meal, chef Spencer Watts cooks up fast favs using scallops and trout, all done in under 30 minutes.
Satisfy your craving for something sweet with these delicious sablefish and lobster dishes from chef and seafood lover Spencer Watts.
Chef Spencer Watts spices things up in the kitchen as he makes peppERS-inspired dishes with catfish and clams.
Chef and seafood lover Spencer Watts is all about the often forgotten seeds as he shows how much flavor they can add to sole and squid.
Chefs Erica and Josh Karbelnik go head-to-head to see who can come up with the most tantalizing bar bites! Josh makes fried halloumi, whitefish tartar, and a salad based on a drink, while Erica prepares beef tartare, escargot, and sliders!
The ultimate childhood comfort food, Grilled Cheese and Tomato Soup! Missy Hui takes this dish up with a basil- infused tomato soup that's ubERS-creamy and fresh! Don't forget the grilled cheese - gooey Havarti, provolone, and cheddar ooze out of this sandwich for an ultra-indulgent dish. Tiera Singh's twist on toast and tomatoes? Panzanella Salad! Ripe, seasonal tomatoes are tossed with a tangy capERS-vinegar dressing that is soaked up by crunchy croutons. Going higher? Micah Trainor's Seared Halloumi and Glazed Fruit grills the cheese - no bread needed! Seared halloumi is topped with bourbon-glazed fruit for a savoury-sweet vegetarian dish. Poppy Sandler's Lobster Roll with Sweet Corn Bisque brings back the soup and sammie - Up the Dish style. Roasted corn cobs add a complex note, and homemade jalapeno mayo brings the spice!
Chef Dev shows off Caribbean street foods he grew up eating. including Pepper Shrimp from Jamaica. Saltfish and Bake from Guyana. and Doubles from Trinidad and Tobago.
Chef Dev prepares some of his favorite street food dishes from around the world that feature onions. including Seeni Sambol Buns from Sri Lanka. a Blooming Onion from the USA. and Scallion Pancakes from South Korea.
Chef Dev whips up some of his favorite rice dishes from his travels around the world. including Japanese Onigiri Rice Balls. Fresh and Fried Spring Rolls in rice paper wrappers from Vietnam. and Beef Waterfall Salad with toasted rice powder from Thailand.
Cheese or chocolate? Why not both! In this "C" challenge, host Theresa Visintin takes on both decadent ingredients. But first, she shows us that being cheesy is easy, especially when you stuff chicken breast with creamy goat's cheese and finely diced apples. Theresa takes the flavour one step further by coating the stuffed chicken with sage, parmesan, and panko bread crumbs, then frying it to a crispy golden brown. Next, Theresa whips up a dessert fan favourite, the decadent and oh-so-irresistible dark chocolate lava cake. Finally, Theresa has an irresistible recipe using ooey gooey cheese and warm chocolate.
In this letter "P" challenge, Chef Robert Jewell showcases his vegetarian skills using pecans and peppers. Despite his cowboy roots, Robert shows us he can kick it with vegetarians by cooking up a juicy meatless "meatloaf" using pecans. But, no "meatloaf" would be complete without a gravy! Robert fries up earthy portobello mushrooms before adding a special ingredient to thicken the gravy, you guessed it -- pecans! Now, on to peppers. Robert doubles up, using both the vegetable and seasoning, to make a delicious red pepper coulis with herb and pepper crusted beef tenderloin. Robert goes a little nuts when he prepares his final recipe using both pecans and peppers.