today on the kitchen our opposites
attract Valentine's Day show match made
in heaven
surf and turf there's like a perfect
combo of warm and wilted salad
you can't beat a red-hot pesto pasta
this is so delicious
too decadent and easy to love sweet
simple peda force you're sure to add or
fall head-over-heels for our flavor
mashup Valentine's meal today
[Applause]
it's called love
today we are celebrating Valentine's Day
with our opposites attract show this is
new complementary flavor combinations
guaranteed to impress the special person
in our lives
excited yeah I am so I see a little red
bee facts oh yeah making we're gonna
surf and turf it today so I'm making my
easy cumin rub steak and I'm making my
honey tequila glazed shrimp
[Applause]
start you off with my Cuban rub is that
cool with these two yes stand by I know
you're handling you'd know the bottom
feeders and my Cuban rub would actually
be great with your shrimp but it's gonna
be awesome on our steak now how many
times do you go to the grocery store it
you see the t-bone on sale you'll get a
nice four pack beautiful lovely and
delicious rub is simple salt pepper
cumin some Hungarian hot paprika I was
waiting for that garlic powder
when I say garlic powder I mean the
garlic powder that's got grain and the
rain yeah so get in here did you guys
know that cumin is the most used spice
in the world it's everywhere yes
everywhere it's used in Cuban Indian and
Chinese all sorts even guess could you I
would say like cinnamon or like yeah I'm
just sprinkling some on the front and
then I'm gonna sprinkle it on the back
and then rub like crazy but yeah Cuba's
human a cooking course Cape Town and she
used Cuban see that she you know ground
herself and I thought I need to do that
more yeah instead of just buying the
cumin powder I can like get in there
with my mortar and pestle and really
make those natural oils come out so
speaking of those natural oils that's
what the rubbing is gonna do our alright
so I'm gonna put these on the back
counter and they're gonna rest a little
bit let me show you what it looks like I
like to let it rest it's gonna soak in a
little bit so it just doesn't burn and
come off on your griddle here so I've
got the griddle preheated I'm gonna turn
it back on just so I can get a nice sear
it's very continentally it's pretty yeah
that's easy to do listen if you are you
could also split this if you have one
TIA that's a lot of people you know if
your if your significant other likes
filleted if you like you know a strip
steak you can little best of all worlds
right I would have to agree all right
screaming hot smoking grill not the
grill for some reason I don't like the
indoor grill for a steak you know all
the contact I want
earring on this so if you didn't
notice I put a little olive oil on the
top and I'm putting that side down
everybody so good and then I'll just hit
the top with a little bit of olive oil
and then just let that cook depending on
your doneness but I would say this is
almost an inch so you know three to four
minutes first side couple of minutes on
the second side and you're done after
you tense alright alright let's get
started on the surf element and we are
using shrimp listen you can peel these
devein them yourself or you can if you
have a trusted fishmonger someone at
your grocery store have it done nice and
fresh there it does make a difference
then you know so try to get the fresh
crushed shrimp because we are splurging
a little bit on our honey booze today
and we are gonna marinate this ever so
shortly I don't think you could marinate
shrimp very long I don't think it's good
for the flesh in there and we're
starting with honey because this is the
honey tequila lime shrimp honey lime
juice fresh some fresh lime zest and
we're gonna add some chipotle powder do
man according to Katie Lee whether she's
right or not I don't know just when in
doubt your guys are always right so
we're gonna whisk this up a little salt
in there about a quarter of a teaspoon
and just we're just gonna let this
marinade hey man shrimp hanging out
hangout 15 minutes no more no less right
okay and last but not least a little
Clementine juice does I see some right
here oh wait oh god I was just gonna
it's a kilo portion right it's amazing
Blanco tequila something obviously you
would drink but this is not the time to
break out the rapist Otto or a yaho or
extra añejo but since we are using
tequila in the marinade I had the bottle
out so why not give ourselves Sonny can
you please present this to the rest of
our
[Applause]
Eustaquio I use Clementine vacancies but
you know let's prime up the evening here
and this is my Clementine Oh
[Applause]
this has been from there some soda water
it's Akilah obviously a little Campari
to help round it out Brody but with
tequila Valentine's Day drink this is it
look at that you can lit up you see that
you do get excited you feel a lot more
[Applause]
again this trip has been marinating for
15 minutes I got my grill pan going here
nice in all right I love charred you
know that charred shrimp all right
because if I put this right in the pan
right now I think there's a lot of
moisture in here without drying it out
for 5-10 minutes with paper towels and
killing trees we're just gonna throw it
right on the grill pan here yeah look at
that that's beautiful and those sugars
are gonna caramelize and we're gonna
char these a couple minutes the side is
lip right now that was the money shot
right there
and see how we finish this match made in
heaven
you
[Applause]
we are playing matchmaker with an
unexpected flavor combination for
Valentine's Day Sonny and I are putting
the finishing touches on our surf and
turf so let's finish off these honey
lime tequila shrimp remember that
reserved marinade we had I got a pan
good to go here we're just gonna add
this in the glaze a little bit right and
just kind of cook off the alcohol and
reduce and I got my shrimp here look at
that beautiful char on there try that
hoodie caramelized and once this kind of
gets to where we want it all right so
we're gonna deglaze right we got we're
reducing that what's this it kind of
almost half reduced like that we can add
our shrimp directly in there just like
this so this is quick at the end because
you don't want to overcook again yes do
you know that shrimp is America's
favorite seafood American on average
eats four pounds a year I think I eat
more than that yeah that's why strip
cocktail it's not yes I'm making at home
all right you can see it kind of drying
out this is what we want a little you
know net pay in the pan just like that
all right but we're not done this is
another little showstopper for your
loved one there when your own
and you're looking good yeah just be
careful about the way back there so you
could do this with the lighter but then
we're gonna add another shot of tequila
turn the lights off we kid with the
whole thing we're gonna add a camera
guys already looking me like boat shut
the lights off okay
so right there that's what we wanted
when it starts quoting that shrimp we're
gonna add that in then we could kind of
tip it that's okay
a small portion of it but obviously you
could do this with a lighter do it off
the heat if you know you're not
experienced or you're a little nervous
and that's it we just wants the flame
subside we're ready to plate so sunny
yeah I'm gonna bring this over to you
hot and ready and glaze so I got two
steaks over here let it rest on the back
counter at room temp for a few minutes
get it onto the grill with some olive
oil griddle actually with some olive oil
and then when you get them off after you
flip them you got to rest them and tint
them and that's what I dish put some
aluminum foil over them it allows it to
redistribute the juices before you slice
them - are you almost done over there
I'm done so then you just kind of go
away
save the bone I will save the bone the
bone is where it's at right don't be
afraid to like take the bone and throw
it in the oven and roast you know I mean
ya want more or you can just take the
bone and put it into a pot and you know
put some water in there and make a
little bone broth for it even though the
bone is cooked it's still gonna be
really delicious so just get in there
now I just want to mess up myself and
then just come in and make some nice
slices there you go like that look at
that in Australia they say beef and
wreath we've got to take care of our out
there - reap awesome alright I'm gonna
come with are you ready for my shrimp
are you yeah I just want to talk about
this quick little topping I love to put
on steak on fish it's really really easy
to do take some cucumbers some radishes
some jalapeno toss it with like a little
bit of vinegar salt pepper maybe if you
care to like a shake of sugar okay to
kind of like bring it to this escovitch
feel and then just get it right over the
top very nicely with this right here
look at this tell me you don't want some
of this Jeffrey this has got your name
all over
some of that extra yeah there you have
it a little let's get it destroy this
yeah look it up oh all right right in on
it
want some steak mmm good right on son
Oh ma'am huh you know the cumin and the
hot paprika next to the crunchy
freshness of the radish and the cucumber
there's like a perfect combo thank you
[Applause]
I'm making a salad that'll
[Applause]
in later spicy sun-dried tomato pesto
pasta chocolate peanut butter fudge and
black-and-white petit fours
[Applause]
head over heels for some unexpected
twist on Valentine's Day dishes hey Dee
what are you working up love in you well
you guys know I love a big salad no no
no and I I thought maybe I would heat
things up with a warm twist on a
traditionally cold salad a little warm
salad
it's my roasted beet and beet green
salad with warm pistachio salsa verde
[Applause]
when you buy your beets at the store and
they have these on the top of them don't
throw these away you can eat they're
great if you saute them but they're also
so delicate and tender you can eat it
raw and he's out pass one down one taste
it wrong it's really really good I love
these and if you're a juicer they make
great juice you can throw those right
into the juicer
all right so GZ I'm gonna have you help
me out I've got some packaged baby kale
right here just some of those and then
if you take these beet greens and just
come at you chop them chop them until
you get to the stem okay and then I've
got the beets right here that I cut into
quarters and I just hit him with some
olive oil and you know beets are
actually really good for your heart rule
yeah so valentine's day I think it's a
great thing to serve some studies have
shown that they can lower your blood
pressure
fYI the stems are a little woody of
having a little hard
and the greens have a lot of nutrients
too a lot of antioxidants and fiber in
there magnesium so good stuff Wow so I
like to put a parchment paper down on to
the onto the baking sheet so that they
don't stick and just kind of spread them
out I got a tidbit here about each you
know that beets contain high amounts of
boron Bobby dovey feelings they go into
the oven 400 degrees for about 30-40
minutes just until they're fork-tender
they come out like this that looks
delicious
so GZ you can scatter those around there
make them look pretty and I'm gonna make
our warm salsa verde so this is great I
love my warm dressing especially when
it's cold outside it just you know heats
you up and it makes those veggies taste
good so some extra virgin olive oil and
a nice amount of garlic goes into these
all right so the garlic's just gonna
bloom on low and that not too high so
that it doesn't burn and end of my food
processor I've got mint and cilantro
yeah and parsley everyone and some
scallions
now this dressing would also be great if
you wanted to spoon it over some grilled
chicken some fish so that's lemon zest
lemon juice might be good on your shrimp
Jeff it would be a little pinch of chili
flakes and I'm just gonna pulse this a
few times
that looks good I need some tweezers
over there for your bird to do is put
you're still putting beets on top of the
salad I mean my lon
and I've got the stash shows going in
there and I'm just gonna turn off the
heat because that looks like it's
getting pretty warm and stashes
the unsung hero that not family I think
yes we you know and they're shelled
already it's alright so we've got that
nice lemon juice in there to give it the
acidity and just mix this together I'm
not looking to cook those herbs just
bring out all their flavor and heat them
up oh that wouldn't us be good on a
piece of fish sure it's like a music a
pesto almost like like a Spanish it's
nomura good time that's the romesco you
know then it nut to them you need more
than pepper no I'm done with that thank
you and that looks perfect now on to the
salad I like to add to it some goat
cheese a little more cheese with beets
so let's put a little bit of that around
cheese would be great and then also good
for your heart
pomegranate seeds full of antioxidants I
don't know why I'm Valentine's Day I
always make something with pomegranate
seeds
there's just something like very festive
about them and they just feel like you
know the season the most red it's a very
very I like the flavor but they can be a
little crunchy the pressure they are
yeah the better has that the the sea
gets tougher as a no you're right Irene
lights in there well back it's like an
antioxidant self it totally is it's like
ass it's the salad you get at the spa
add just a little salt a little chicken
its proper and in that beautiful
[Applause]
Jeff fuels site of provolone EB prairie
old sausage go provolone coke yeah tell
me what you think of that well I just
gotta get the beat in that goat cheese
beat combo which is like on every yeah
everybody's mine nowadays
hmm but it's everywhere for a reason you
know works the real thing here is that
little chili just kicks everything up
and it's so delicious nothing bitter all
balanced and I feel like I'm getting
healthy
[Applause]
and then do sweets for your sweetheart
these strawberries are so perfect the
sweet they're salty how do you make them
well GZ they're my opposites attract
snacks so they're parmesan stuffed
strawberries this is kind of a play on
that salty sweet like if you were doing
prosciutto and melon or a watermelon
feta salad that's what we always like in
the summer so you just take the top off
the strawberry and then core out the
center with a paring knife and I made
little pieces of Parmesan cheese mm-hmm
so you just stuff that inside and then
I've got a balsamic vinegar reduction so
you just cook down the balsamic vinegar
till it gets nice like that
super simple smart and then you can put
this out on a platter for a party and
it's kind of one of those things that
gets everybody talking because it's a
little bit different perfect for your
Valentine you're gonna make these for
Margaret I think so but I think we need
a drink first
you
[Applause]
attract Valentine's Day show may rest in
peace well we're celebrating love with
unlikely of flavor matchups that make
the perfect pair of GZ how are you gonna
do that in a delicious recipe well
marriage is all about compromise right
yeah I know that tell it I have been
married 13 years get cheesy I'm joining
two cultures in one happy union with my
spicy sun-dried tomato pesto pasta okay
spicy spicy okay chili paste spicy okay
okay so what I've done here really
important to have a pot a very salty
water here we're gonna make our spicy
pesto so these are I think every one of
these ingredients everybody here
probably on this panel has in their
pantry okay some canned piquillo peppers
no come on
[Applause]
and you could use any pepper you were
really good in pimento cheese yes
sun-dried charred roasted red bell of
course you could use anything right so
sun-dried tomatoes yes we have this in
our dorm piquillo means in Spanish what
is it me Oh
icky little beak yeah little beak little
beak like a beak
you know what kind of chili this is
sambal oelek you're so smart
I love sambal so this is sambal in a
pesto this is a really and there's
nothing there are no there's no cheese
in this pesto or garlic kind of unusual
but it's like my version of it a little
bit of sherry wine vinegar I love
vinegar serious so but it's not like you
don't see me putting cheese and garlic
in this right here okay and some toasted
hazelnuts
that's it
now you can stream this in and the
reason why you want to stream it is just
to make sure that when you hear it get a
little little muffled muffled it's
getting a little too much oil so you
want to head back right I think that's
pretty good right now let's take a look
at it this will store in the fridge
cover with a layer of oil that's right
at least two weeks at least
that looks really awesome I can't wait
to not try this I want to show you a
little technique about pesto so what I
like to do is I take a bowl any Bowl
that is sort of heavy ceramic bowl and
this is how I do it I take a little bit
of butter Oh naughty boy and naughty I
know soft butter cheese oh so you are
what kind of cheese you guys this is
pecorino romano yeah it's like king of
kings it's this is the this is the wah
this is the way up there okay then I'm
gonna take some of this beautiful spicy
red that looks you ready and put it
right in here oh why is he doing that
well normally you could put this in a
pan with a little pasta water but what
would happen if it was green and the
reason why I want to show you it this is
the real way to do it if it was green
you would cook the pasta and would get
it would get brown it would lose that
beautiful vibrant green so I do it the
same way so this ball is just room
temperature butter cheese the pesto and
a touch of this pasta water which has
all the Sturge Sturge starch starch and
that good salty seasoning in there just
a bit and we can always add more if we
need it it pastas ready let's get our
bowl with our butter our cheese a little
pasta water and the pesto and this is
where again another will never ever ever
rinse your pasta no ever right in here
nice and hot okay I have ice bath my
pasta before when I was making a pasta
salad right that's okay I guess that's
okay yeah and if you're using a
gluten-free pasta you can rinse those
because sometimes they're gummy yeah
rice flour ten starch you ready yes are
you putting more pesto in there then I
might I might not guess what yes good I
do what I want on the edge okay look at
that so just to make it even more rad oh
you're rich this is gonna melt into it
and be an emulsifier and act like like
just it's gonna make it stick and look
that look at that that was just what 45
seconds Wow okay we are ready
Oh plate and guess what we're gonna put
on top of this pasta more cheese yes a
couple days in advance days okay like
you said put a little oil over over the
top so it doesn't oxidize in your fridge
stays nice and fresh this guy's going
off plate two there I told you babes
need a Food Network this guy lives on
the edge all right are you ready yeah
this is the of the year what was it
Katie two hours the Pantone color of the
year it's it it matches oh yeah on trend
look at you
I love mortgage pasta you know I like
red pasta I like white pasta Paul you
split the difference
that's to Katie you don't want me pasta
dear no I mean you know me you she is
the queen and they left behind that's
true
you are JME babes going in that bright
flavor from the sun-dried tomatoes right
it's just in a big and really spicy it's
a little spicy I gotta say hazelnuts
was that what it was yeah mmm negligible
right yeah it comes through with a nice
to some chew to it but it's not really
like hitting you in the face with
hazelnut flavored this is run so
delicious yeah
[Applause]
[Music]
[Applause]
coming up a sweet DIY for your Valentine
[Applause]
we are proud to host the 49th Pillsbury
bake-off contest a place in the
country's heart for almost 70 years it's
pretty much the original cooking
competition and over the next few weeks
we'll meet the four finalists who won
their respective categories breakfast
appetizer dinner and dessert they'll
share their award-winning recipes with
us and then we'll announce the grand
prize winner so let's see the cozy
weekend breakfast category Lauren cats
from Ashburn Virginia
[Applause]
and simple desserts category Johanna
Crumley from Hubbard Oregon breakfast
sweet and the story behind your dish so
these are my cherry cream cheese crumb
cake bombs and I was inspired by my
family's love of crumb cake we love the
clown cake so much that we like to eat
all the crumbs off of it first before
eating the rest of the cake I came up
with this recipe so that everybody could
get their own little stuffed crumb cake
and it has Terry and cream cheese in it
and my kids can have it and they can be
crumb cake lovers just like the rest of
my family all right why don't you go
ahead and start the recipe okay so this
recipe uses the Pillsbury cinnamon roll
dough that you can find in the
refrigerated section and you just open
up your can take out your little
cinnamon rolls and there's a cinnamon
side and you dip the cinnamon side into
a little flour just shake off the excess
and then you just take your fingers
press it out into a three and a half
inch circle and then you just take a
teaspoon of cherry jam put that right in
the center and then I have this
sweetened cream cheese mixture it's just
cream cheese and powdered sugar and you
just put a little bit of that on top you
don't want to over stuff it just a
little bit and then you take the edges
and you pinch them together in the
middle and then I like to come to the
other side and pinch that up to the
center and up and you kind of make a
little dumpling with that so then I just
take the little stuffed bomb here and
place it into a sprayed muffin tin and
after I have all my crumb cake bombs
done I just take a little egg wash it's
just an egg beaten with a little bit of
water and brush those with the egg
washed and this helps the topping stick
to it
so the topping is my favorite part it's
the crumb cake part and it's just a
crumb mixture that's made of flour sugar
and melted butter and you just kind of
combine that into some nice big crumbs
here and you just sprinkle that right on
top of each one and kind of press it
down a little bit gently this is a great
recipe to do with kids they love putting
the crumbs on top and pressing them down
and filling up the cinnamon rolls all
right so when we bake this right oh how
long it would time yes so 375 for 16 to
18
and we just pop it in the oven until
it's golden-brown beautiful oh you got
one right here ready to go switch with
you I'll let you do the honors here you
go thank ya just let them pull slightly
and then you put them on a wire wrap so
this is the icing that comes with the
Pillsbury Dough and I've just popped it
in a zip top bag I snipped the corner
and then I just drizzle it back and
forth on top of the bombs Oh Pro zone so
just like that and they are basically
ready to eat oh and I'm gonna go grab
you one that's already ready to go
okay jealous yeah thank you
I don't know maximum crumb I will choose
thank you yeah you know I think we're
both in agreement that's that one yeah
all right Wow even a plate Wow you must
never seen this show before there it is
look at that great it's such a nice
surprise when I almost forgot about it
until I took a bite it's time I walk in
my mouth and that crumb top is
everything on top of that little kiss of
extra sweetness from the icing delish is
the cinnamon in there great job thank
you so much
for you if you win the bake-off what
would you do with the money well I badly
need a new car I'm driving a very old
minivan so I think I'd get a new car and
also my kids have not been on a vacation
the whole family in a really long time
so I'd love to take them on a really
nice vacation
fantastic tell us the name of your dish
and what inspired it I'm making my
Reese's piece of bliss fudge and the
inspiration is from my grandma's fudge
recipe that my mom passed down to me but
that was a very intense crystallized
version with 4 cups of sugar and you had
to bring it up to 238 degrees for hours
stirring and then bringing it down it
took a long time and it had to harden
just right so I paired my love of peanut
butter and chocolate and made a more
pliable fudge beautiful lot easier that
easier than what your grandma did right
it's a lot easier while comes together
very quickly awesome that's what we love
here quick and easy and delicious why'd
you get started here okay I'm using
Pillsbury Reese's Pieces cookie dough
and there's no need to grease the pan
the dough has buttery goodness and it
already and this part is super easy you
just turn it upside down
oh and peel it back your base is ready
then you're gonna put that in a 350
degree oven for 22 to 24 minutes until
it just starts lightly browning on the
edges great job Graham you don't let me
get that for you thank you I'm a
gentleman Jeffrey's just gonna sit there
I got this I got it and that all just
spread out like that you have to roll it
out or nothing huh yes so now it's gonna
cool for about ten minutes and then
we're gonna start the fudge part okay
which is super simple because it's just
in the microwave and so what I use to
make the fudge was a melted butter brown
sugar milk and unsweetened cocoa powder
and I microwaved it for 30 seconds to
two minutes just until it boils you
don't want to do it too
you want to check it every 30 seconds
and then after that comes out you're
gonna add powdered sure all right
beautiful and then some vanilla you add
that in guess what I mean yeah we're in
a double team this yes I'd like the
muscle we're friends now yep we're
forever attached by doing this right I'm
afraid I make a mess but okay isn't it a
little switch a little over the top a
little Lincoln Hawk right there
all right you working at working up at
muscles look at that just like that this
I can eat in front of the TV on a Sunday
night well crying right all right man
we're gonna add that that's my favorite
part
don't get your tongue stuck in between
that Diana that has happened mmm that is
really good okay then you're just gonna
spread it evenly over the top beautiful
give you that there's nothing something
else to leave so you come help me
sprinkle these these are candies stuffed
peanut butter cups don't work that laffy
that you have the nice crunch
we're just dotting them in there right
yeah or you could spell your name if you
want now you let it cool for 10 more
minutes and then you put it in the
fridge to chill for 1 to 2 hours until
it sets up all the way but you have one
ready to go and I do it all right
and some more French ready
[Applause]
this is right up my alley
peanut butter and chocolate chocolate
peanut butter look at that man I taste
the peanut butter in there
I love the the cup on the top just an
extra punch of chocolate peanut butter
and the cookie crust is phenomenal it's
just so gratifying I mean this is like I
get in a lot of trouble with this dish
great job Joey what would you do with
the money well we support a youth center
in Conakry Guinea and I would like to
help them out and also my husband's
itching to remodel our kitchen he does
it himself so and I would like to have a
new kitchen so those are the two things
[Applause]
Joanna
[Applause]
brought to you by Pillsbury what matters
most is made at home
today we fall in love with so many
delicious Valentine's Day dishes and
sunny has one more extra sweet ding all
right so I'm making something really fun
this is an easy treat you can make for
your sweetheart I'm making black and
white petit fours and petit fours just
translates to small of an inference
small for yeah yeah and ovens on for
like the number of a second apartment or
they're gonna be really really cute for
your loved one just go to the freezer
section of the bakery get a pound cake
level off the top and they're gonna make
two even planks I've already done one
and cut out some beautiful hearts here
just get your cookie cutter your form
shape and go in and make as many hearts
out of each plank as you can now in the
freezer I've got a tray just like this
this is just wire rack a little bit of
parchment under it and your baking sheet
the reason we got in the freezer is you
want to firm them up before with him
with the next section of our preparation
get these out I'll put these in takes
about an hour or two for the little cake
hearts to firm up but as you can see
nice and firm can't squeeze them and
they are ready to coat with chocolate so
this is just store-bought frosting or
icing I'm gonna put it into your
microwave safe Bowl and zap it for about
30 seconds it's gonna get nice and loose
for you and then very simply take one of
your hearts stir this up and then just
drizzle over the top that's why it's
smart to put it over this wire rack to
let it drip a little so you don't have
that like flat plateau of chocolate at
the bottom that happens sometimes in a
box of chocolates
all right did I give you some
foreshadowing to what's gonna happen
here now these are only gonna take a
second to cool off I put them in the
fridge to kind of hasten that
and then what you want to do while it's
a little bit wet and it can accept some
of the cuteness a little decoration on
it some of these little candy balls here
you got to do some pink to kind of go
with the idea of a holiday and then a
little bit of this luster powder if you
like just come right in and put it over
the top I don't want to touch it before
it's completely dry there you go you can
have some fun with it splatter it and
make it all cute and there you have it
now also if you want to flip it up you
can do like a chocolate Loaf with the
white on top I love a chocolate bottom
white top when I go get a cop cupcake so
this is a real way to kind of make it
your own for your loved one and then you
just present it alaya this way she'll
seat
[Applause]
you know what I mean everyone knows
that's the sweet gift that is a
beautiful presentation thank you but one
of you will go home with that that's
right the four of us have formed a very
special relationship here on the kitchen
and now it is time to test oh well we
really do know our sous it's time to
play this silly way
[Applause]
[Music]
[Applause]
and sous-chef Chevy on the laser shoot
this is great I'm gonna describe a
distinctive cooking habits okay all
right
or phrase or a trait and everyone has to
write down which su they think this
trait or this Pacific food is tied to
okay each question is worth two points
are you ready to play the su Lee web
game yes there we go the host this host
likes to preserve their brand with this
ingredient shortcut they always have on
hand sir please write down the name and
what the ingredient is please write down
a name and that ingredient please all
right
contestants please reveal your cards
Geoffrey has sunny without an ingredient
that will be only worth one point
sunny Hungarian paprika good one meat
apricot jam please reveal the answer
sunny with jam or preserves
[Applause]
Jim does a lot right one one thanks
Jesus Luigi answer the question next
question this host recipes are topped
with this ingredient true to their roots
they do it off flawlessly while wearing
a suit
Geoffrey I guess we have five four three
two one
Geoffrey has you have to Greg us the
ingredient I'm talking about okay sitar
Oz it are in Zakarian we had gzz tar.gz
sitar
[Applause]
yes is a savory galette two points for
that take I'm still winning very good
all right this host will approach every
crust with a twist
oh come on now you wouldn't expect them
to go to the library for this I have no
idea I've for three all right Jeffrey
leti your answer Jeff Jeff and we don't
know what the great Jeff in meat
actually the answer is Katie and cake
pans what that's right that's right she
goes to the library
[Applause]
surely if you don't have a football pan
go to the library libraries are now
keeping cake pants and those check out a
cake pan sunny is in the lead is in last
place and Katie's inside want to take my
old shop so anybody keep its kora back
because my math skills are not good okay
final question for the big win and the
delicious metaphors the host has grown
beyond their sandwich days their baked
goods with these two fruits are sure to
amaze that's what is worth three points
contestants please show me your cards
that's GZ
dates and apricots Geoff strawberries
and lemon Jeff tomatoes and fig and the
big winner is with the correct answer of
Jeff and strawberries and lemons cake
[Applause]
you guys remember my strawberry let's go
[Applause]
I'm I love this it's like a little mini
cupcake it's delicious and they're so
cute thank you
I'm so happy at one day at the local
fast food restaurant and I was very
excited about it though
this beats that thank you for
celebrating Valentine's Day with us you
combined all of today's opposites
attract recipes on foodnetwork.com slash
the kitchen and join us next week for a
show full of weeknight
[Applause]