A Texas-style chili recipe is prepared with all meat, no beans. Plus, there's a twist when Guy adds his beer-cheddar sauce. Later, he uses leeks, mushrooms, Brie and prosciutto to make elevated potato skins.
Guy puts a gourmet spin or burritos with a recipe that's packed with chicken, potatoes and peppers, smothered in a chile sauce and topped with melted cheese. Side dishes include rice with quick black beans and a cilantro-lime cream slaw.
Chef Duskie Estes helps Guy cook a Chicago-Sonoma fusion meal. For the main course, they make grilled beef kebabs served with homemade giardiniera and gremolata. To go with it, there's fried provolone with Italian salsa; and Duskie's special cocktail.
Guy celebrates the holidays with his spin on cioppino, a regional specialty from the San Francisco Bay Area, which he makes with Dungeness crab. Also: He serves fire-roasted tomato and vegetable puree, as well as grilled pepper and Parmesan polenta.
A Thanksgiving feast is prepared. On the menu: turchetta; turkey meatballs with fire-roasted green chile; grilled cauliflower with bacon-Brie sauce; roasted bone marrow with bacon marmalade; and chocolate-babka bread pudding.
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