She prepares southern-inspired meals for her family and friends and shares her favourite recipes that have been passed down from generations. Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. Then, the bakers have to merge chocolate with unusual ingredients. Repeat with the remaining fish. Brenda and Alisha make a cookie replica of a Main Street decked out as a winter wonderland and a company's mascot, an Asian water monitor lizard. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. Brush the fish on both sides with olive oil and season with salt and pepper. The six bakers are tasked with reinventing panettone. For the main meal, I always loved ordering their special grilled branzino also known as sea bass along with my grandfather as we both LOVE eating fish. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. But, which festive desserts will he make? I used an electric grill as that’s what we have but if you have a charcoal grill I highly recommend that to get that awesome charred smokey flavor you can’t really get on gas or electric BBQs. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. Paul visits Hollywood for the very first time. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash. James Martin focuses on cakes made for special occasions. Trisha and her sister cook with autumn crops from a local community garden. Using only a few simple ingredients like good olive oil, oregano, thyme, lemon, and onion is all you really need….and a hot grill of course! The five remaining bakers turn cream puffs into "scream puffs". The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. James Martin makes eggs the key component to his desserts. This is such a great summery dish wonderful for entertaining at a dinner party or as an everyday weeknight meal. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. She makes herb-crusted beef tenderloin and garlic mashed potatoes. The three bakers make a Christmas morning brunch with gingerbread, cinnamon and eggnog. Then, they confront their biggest phobias like insects and ghosts in the next round. She serves up turkey and dressing casserole, roasted carrots and sweet potato pie. Grill the fish for 6 to 7 minutes on each side. Guy Fieri gets a taste of international flavours. Which team will be crowned winner and take home the $50,000 prize? The seven remaining bakers must make witches' fingers and toes in the first round. Light a grill and oil a grill basket that's large enough to hold the fish. Set the fish in the basket and grill over moderate heat, turning once, until the flesh just flakes with a fork, about 20 minutes. Tia assembles some of her favourite holiday dishes to share with her closest friends. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. Three bakers use their own specialities to make gingerbread showpieces that depict Santa enjoying a much-needed day off. Brenda and Alisha create a six-foot-tall cookie nutcracker for local dancers, plus a replica of a house in Haiti for a non-profit fundraiser. Nancy’s family arrive at the farmhouse for Thanksgiving. Heat a grill to medium high heat, then place the fish on and cook about 6-7 min per side until the flesh is white and flaky. Let it marinade for 10 min at room temperature. ( Log Out / James Martin puts festive desserts under the spotlight. Sprinkle about a third of the teaspoon into the cavity of the fish, and use the remainder of the teaspoon to season the skin. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. The delicate flesh and simple flavors are just a treat to eat and I remember how good my grandfather was at cleaning all the flesh off the bones like a true pro! James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour. Her dishes are perfect for celebrations and family dinners. Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops. Which team will fail to impress and get sent home? Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. Divide the bunch of thyme into 4 little bouquets. Chef James Martin celebrates the beauty of simple ingredients. Baking experts and Salt Lake City friends Brenda Nibley and Alisha Nuttal create a grand cookie build for a local theatre launching A Christmas Carol. Hugh describes the highs and lows of rearing poultry, from acquiring his first hens, to teaching them to climb his fox-proof high rise chicken hut. Sorry, your blog cannot share posts by email. She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. In Portland, OR, a family-run sausage spot makes homemade meats. Celebrating his affection for pigs, Hugh brings viewers up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles. In California, an Italian joint stays true to a family ravioli recipe. Hand-Pulled Noodles with Garlic Chili Oil, Follow Rice Bucket Recipes on WordPress.com.