Join Katie Lee on her mission to find the best golden-fried goodness the beach has to offer! First up, South Carolina for local fish, shrimp and crab cakes that are battered and crisped for the perfect Fried Seafood Platter. Next, Katie finds a twist on a Southern staple with Chicken Fried Wagyu in Alabama. Katie carves her way through a Chicken Chimichanga in Arizona. In Hawaii, Katie mans the wok to create an amazing whole fried fish. In Florida, Katie finds a heavenly A Frita de Desavuna- a fried egg and deepfried avocado, open-faced sandwich. Katie can't leave the Sunshine State without dessert and that means fried Cheesecake!
What's better than delicious beach food? Delicious food stuffed into more delicious food! Katie Lee shares the most stuffed, packed full, brimming to the rim dishes because the more, the merrier! In Florida, Katie finds amazing Empanadas and Brisket-Stuffed Jalapeno Poppers. Next, Katie delights in some Southern cuisine with a Creole Stuffed Tater in Alabama and Southern Stuffed Salmon in Myrtle Beach. Katie features the ancient Hawaiian dish Lau Lau, pork and fish stuffed in to taro leaves. But the most stuffed of the stuffed? Arizona's very own 5-pound, 2-foot burrito!
There's nothing like breakfast by the water to get any beachgoer's day started. Katie Lee finds the best coffee and papaya bowl Oahu's North Shore has to offer. While in Honolulu, Katie teams up with friend and acclaimed chef, Lee Anne Wong for her Koco Moco, a modern version of the classic Hawaiian breakfast, Loco Moco. Did someone say hash? Katie introduces viewers to Gulfport, Florida and to the best-selling Corn Beef Hash. On the menu in Charleston is a Country Ham Biscuit. Leave it to San Diego to liven things up with a batch of Dirty Chai Pancakes. And of course, no breakfast hunt is complete without a plate of Shrimp & Grits. It's no wonder breakfast is the most important meal of the day!
Nothing goes better with beachin' than a little grillin' and que'in'! The dishes are diverse but they all boast that amazing flavor and char that fire brings to the table. In Arizona, Katie Lee joins a local chef to grill up a striper. In Florida, Katie finds Grilled Mango Jerk Chicken. Then she heads to San Diego for the best Grilled Fish Tacos. On the 'Que'd end, Katie goes to Charleston for Burnt Ends before heading down to Alabama for the Nasty G pork and chicken sandwich. Finally, Katie's quest for the best takes her to Maui for Kalua Pork, Hawaiian barbeque cooked low and slow in an imu, a traditional underground oven!
Katie Lee's ready to crank it up a notch and that means it's time to bring the heat! Katie scours the beach searching for the spiciest dishes and isn't disappointed in San Diego where her heat index is tested after trying thirty-seven different levels of hot wings and a Spicy Grilled Rib Eye. Next, Katie has Chef Kardea Brown take her to a Cajun hot spot in Charleston to learn about the Gullah-inspired blackened trout called The Islander. Katie digs into a staple of Hawaii, the Spicy Poke Bowl. In Gulf Shores, Ala. Katie quenches her thirst with a Loaded Bloody Mary. And what's breakfast without a kick to it? In Arizona, Katie savors a bit of the Southwest with Sweet Daddy Hotcakes. Because there's nothing hotter than a spicy beach bite!
Two of Katie Lee's favorite things are coming together, the beach and Sweets, and she is ready to share the best of the best! Decadent donuts in Arizona and Sticky Buns in South Carolina represent the best of pastries. California is representing with the Cococarma, a coconut, caramel, ice cream skillet cookie. Katie delivers the two hottest sweets in Hawaii with a classic Shave Ice on the North Shore of Oahu and a beachside Flourless Chocolate Cake in Maui. A decadent, rich cake with Maui Vanilla Creme Anglaise and Kona Espresso Ice Cream is definitely worth the trip for a Hawaiian-tinged, gooey dessert. In Florida, nachos get amped up and become Dessert Nachos.
Life is too short for food to be boring, which is why Katie Lee is on the hunt for dishes and restaurants that are off the beaten path. Katie's in the know on Sullivan's Island, S.C where she is introduced to the Peanut Butter and Jelly Burger. In Myrtle Beach, S.C Katie is treated to the unexpected at a sushi restaurant when she tries the Fried Chicken Sushi Roll. Wanting to step further outside of the box, Katie strikes gold in Hawaii with the Mac & Cheese Pancakes and Pho-Strami, a Vietnamese spin on the East Coast classic deli sandwich. Katie flips over the Lobster Egg Roll in Florida, and the Crab "BLTA" in California.
Katie Lee is toasting the gooey-est of dairy delights. Katie teams up with her Kitchen Co-Host, Marcela Valladolid for tacos in San Diego. But there are no tortillas here, just cheese curds! San Diego also brings Chorizo Fundido - an epic, spicy waterfront treat. How does one liven up a cheesy Au Gratin? Well, when on the Alabama shores of the Gulf of Mexico, Katie adds gorgeous local shrimp! Florida doubles down with Mac & Cheese Grilled Cheese, while Arizona serves up seriously stuffed mushrooms! But Katie find one of the most creative uses of this versatile ingredient in Hawaii, Goat Cheese Truffles!
New Episodes, Wednesdays 9|8c