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Temporada 4
Challenge: The chefs transformed the dishes that sent them home into winning dishes. Aaron: Nori & Soy Pork Sausage, Seared Scallop, Hon Dashi Pickled Vegetables & Lemon Ginger Syrup.
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Challenge: The chefs transformed the dishes that sent them home into winning dishes. Aaron: Nori & Soy Pork Sausage, Seared Scallop, Hon Dashi Pickled Vegetables & Lemon Ginger Syrup. James: Ponzu Marinated Clams, Shaved Vegetable Herb & Citrus Salad. Joy: Roasted Veal with Celery Root Purée, Bacon Studded Kale & Pickled Vegetable Vinaigrette. Keriann: Vanilla Crêpe, Burnt Banana & White Chocolate Mousse, Marinated Berries, Salty Sweet Fritter & Caramel Sauce
Rebecca: Seared Scallops with Fennel Garlic Purée, Wilted Fennel & Crispy Shallots. Ron: Haddock with Bay Scallop & Corn Purée, Tomato Corn Salad & Fried Capers. Stacy: Butternut Squash & Bacon Soup with Brown Butter Poached Lobster Tail & Fried Clams.
Challenge: The chefs created dishes using dry and slimy ingredients. Adam: Salt Baked Oyster, White Miso Glaçage, Pickled Morels & Nori. Katie: Pancetta & Mascarpone Stuffed Morels with
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Challenge: The chefs created dishes using dry and slimy ingredients. Adam: Salt Baked Oyster, White Miso Glaçage, Pickled Morels & Nori. Katie: Pancetta & Mascarpone Stuffed Morels with Tomatillo, Cranberry & Pepita Salad with Miso Vinaigrette. Rebecca: Warm Octopus & Confit Potato Salad, Toasted Pepitas & Pickled Red Onions.
Challenge: Each chef had to create a cohesive dish using 20 or more ingredients. Adam: Peruvian Ceviche, Summer Vegetable "Leche de Tigre". Katie: Indian Tomato "Stew" with Yogurt Herb
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Challenge: Each chef had to create a cohesive dish using 20 or more ingredients. Adam: Peruvian Ceviche, Summer Vegetable "Leche de Tigre". Katie: Indian Tomato "Stew" with Yogurt Herb Sauce & Seared Spiced Eggplant. Katsuji: Pescado Encacahuatado Mole with Nuts, Dry Fruits & Chiles.
Challenge: Each chef created a dish featuring liver. Adam: Beef Liver "Alla Nonna", Onions, Peppers & Roasted Portobello Mushroom Caps. Doug: Seared Pork Liver with Onions & Chimichurri. Katsuji: Higado Encebollado Goat Liver & Onions.
Challenge: Each chef created a dish featuring liver. Adam: Beef Liver "Alla Nonna", Onions, Peppers & Roasted Portobello Mushroom Caps. Doug: Seared Pork Liver with Onions & Chimichurri. Katsuji: Higado Encebollado Goat Liver & Onions.
Challenge: The chefs prepared dishes using produce from crudité platters. Adam: "White Pie Cannelloni" with Ranch Pancetta & Agrodolce Raisins. Doug: Seared Pork Loin, Spiced Cauliflower, Red Pepper Ranch & Ranch Pickled Vegetables.
Challenge: The chefs prepared dishes using produce from crudité platters. Adam: "White Pie Cannelloni" with Ranch Pancetta & Agrodolce Raisins. Doug: Seared Pork Loin, Spiced Cauliflower, Red Pepper Ranch & Ranch Pickled Vegetables.
Challenge: The chefs created Mexican-inspired dishes featuring clams. Doug: Clams with Charred Pineapple Butter, Tomatillo, Tomatoes & Pickled Red Onion. George: Steamed Clams with Serrano & Tomatillo Salsa Verde.
Challenge: The chefs created Mexican-inspired dishes featuring clams. Doug: Clams with Charred Pineapple Butter, Tomatillo, Tomatoes & Pickled Red Onion. George: Steamed Clams with Serrano & Tomatillo Salsa Verde.
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