What to Watch: Steakhouse Favorites Recreated on The Kitchen, and the Premiere of Spring Baking Championship
Emile Wamsteker, 2015, Television Food Network, G.P. All Rights Reserved.
It’s not always easy to give up buying lunch at work or going out for dinner after a long day, but you’re much more likely to resist if you’ve got satisfying recipes that you can make on your own time. That’s why, this weekend, the chefs you trust most are sharing their ideas for meals that promise restaurant quality without hours of fuss. First up on Saturday, Ree Drummond is making four lunches that are sure to get you through the afternoon, including a new take on spicy chicken and a Hawaiian beef sandwich. Then, Trisha Yearwood is thinking up new dishes to make while she’s on tour, like redesigned mozzarella sticks and a burger with beer cheese sauce. After that, the co-hosts on The Kitchen are re-creating steakhouse favorites like an herb-roasted rib eye with roasted shallots and that tableside Caesar salad you can never pass up.
On Sunday morning, Nancy Fuller is hosting a tea party for her granddaughters, complete with salmon Wellingtons and a broccoli salad that’s perfect for spring get-togethers. Next, Bobby Flay is revealing how you can make a New York brunch right at home, including favorites like an over-the-top eggs Benedict and apple cider doughnuts. On Sunday night, first up is the second part of the Guy’s Grocery Games Redemption Tournament, followed by the premiere of Spring Baking Championship. Finally, Alton Brown is back, with sabotages that include air hockey and a red velvet curtain, on a new Cutthroat Kitchen.
Ree is whipping up four legendary lunches, from crowd-pleasers to solo pleasures. There are spicy Chuck Burgers piled high with onion rings, named after her father-in-law and delivered to him out on the ranch, plus a mother-daughter lunchtime collaboration of Sesame Tofu Salad. Then, she makes a hearty pan of Hot Hawaiian Beef Sandwiches for the hungry kids and cowboys, and finally, Mango Chile Chicken, just for her.
Trisha Yearwood gets inspiration for new dishes while on tour in Milwaukee. She'll re-create the famous Midwestern Butter Burger with ale-infused cheese sauce, and make Pretzel-Crusted Fried Cheese with Spicy Ranch dipping sauce, a Deep-Dish Pecan Pie and one of Wisconsin's favorite cocktails, the Old Fashioned — all with a Trisha twist!
Geoffrey Zakarian shows how to make the perfect Herb-Roasted Beef Rib Eye with Roasted Shallots, while Katie Lee whips up a wedge salad with a twist and Marcela Valladolid makes a classic tableside Caesar dressing. Then, the co-hosts present three classic steak sauces, the Kitchen Helpline answers viewer steakhouse questions and Geoffrey makes a classic dirty martini.
Nancy is hosting a tea party for her granddaughters, full of hats, gloves and tasty treats: Salmon Wellingtons, Broccoli Salad with Goat Cheese and Individual Pistachio Bundt Cakes with Lemon Curd Filling. Her friend and fellow Food Network judge, Lorraine Pascale, joins in the fun by making Bacon-Cheddar Straws, then shares her tea expertise as they head to the local tea shop to make their own Special Tea Party-Inspired Brew.
Bobby takes a little inspiration from his hometown to create a versatile and delicious "Big Apple" brunch. His apple-themed menu features irresistible Apple Cider Donuts, Apple Sauce Parfaits With Yogurt and Crispy Quinoa, Eggs Benedict with Apple Sausage and Mustard Hollandaise, and a smooth Apple Comfort to drink.
First, chefs must turn German chocolate cake ingredients into a delicious dinner. Then, they must make something cheesy using only items whose prices begin with the number three. In the final round, chefs prepare dishes inspired by their family flavors, featuring weird ingredients from the dreaded Food Pyramid. The chef who emerges victorious gets a shot at winning $20,000 and a spot in the finale!
Spring means it's time to get fruity, so for the Pre Heat challenge, eight of America's best bakers undertake a shortcake makeover using any fruit but berries. Then, the main heat is berry, berry challenging as the bakers create berry naked cakes to stay in the competition.
Three chefs have to work in a drum circle while they make a kale salad. Next, two chefs have to play air hockey to get their ingredients for poutine. Finally, one chef has to make red velvet cupcakes behind a red velvet curtain.
