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All Up In My Grill
S3, EP9 "Scrumptious Summer Sandwiches"Chef Dale Talde channels his inner sandwich lover by making an angry lobster club with pepper aioli and grilled bacon, a lamb birria torta with avocado and ramen consommé, and an Italian beef combo with chili crisp cheese sauce, giardiniera.
All Up In My Grill
S5, EP3 "The Heat Is On"Dale's turning up the heat! Carolina Reaper wings hotter than your ex, sweet-chili NY strip steak, smoky grilled chipotle Texas toast, and ancho-gochujang pineapple skillet cake for dessert. Bring some water!
All Up In My Grill
S5, EP1 "Ribs Remix"Ribs are a lifestyle, and Chef Dale's living it up with smoky beef shorties in tangy red wine glaze, Miami-style pork ribs dripping in bacon-guava BBQ, spicy baked beans, and killer key lime caramel cones. Grab some napkins!
All Up In My Grill
S4, EP4 "Caribbean Latin BBQ"Comforting and familiar but full of island flavor, right from the grill! Chef Dale roasts pork shoulder with chicharrones, steamy coconut rice and pigeon peas finished with frozen coconut rum drink with a charred banana.
All Up In My Grill
S3, EP15 "Pizzapalooza"Chef Dale Talde is throwin' down a pizza spread like never before with his Chicago-style tavern pie with sausage & onion, a grilled pizza pocket with pepperoni & cheese, chicken wings a la pizzaiola, and a zesty grilled Caesar salad to finish it off.
All Up In My Grill
S4, EP1 "The Art of Open Fire Cooking"Chef Dale goes back to the roots of cooking, building a grill over an open fire to serve up a variety of dishes, including whole smoked chicken and fish, roasted cauliflower, a sweet and tangy grilled pineapple s'more dessert.
Jamie Oliver: Seasons
S1, EP2 "Spring Onion Chicken Curry and Sausage Broccoli Pizza"Jamie elevates asparagus spears for a fishy feat, makes spring onions the star of the show in his spicy green chicken curry and gives purple sprouting broccoli an Italian-inspired makeover.
Jamie Oliver: Seasons
S1, EP3 "Stuffed Salmon Celebration and Almond Custard Tart"Jamie snazzes up some spuds with wild garlic pesto, creates a broad bean mezze, rustles up a beautiful spring salad and honours rhubarb in a luscious custard tart with almond brittle.
