The Great American Recipe: Episode 5 Recap

Episode five of The Great American Recipe is here, and with only six contestants left the competition is heating up. 

In this episode, the remaining home cooks shared their favorite special occasion and holiday recipes. From modern takes on classic gourmet fare to old-time family recipes filled with love and memories, it was a special night in the barn.

In the first round the cooks had 60 minutes to create a dish that honors a special event in their life. In the second round, the cooks had two hours to prepare a recipe that celebrates a holiday tradition in which they served family-style to both the judges and their fellow competitors.

Let's see what went down in the kitchen during episode six.

Round One

In round one, the home cooks had 60 minutes to create a dish that honors a special event in their life. From beef to seafood, the six chefs made delicious meals worth sharing.

Contestant Nikki wowed the judges with her pesto pasta and seared scallops. But that wasn't without enduring the stress of the competition heating up.

Nikki's laser-sharp focus was pointed one way and one way only: toward winning.

And while some cope with focus, others cope with humor.

Nikki's focus wasn't for nothing as her pasta and seared scallops wowed the judges. Her pesto was full of basil and toasted pine nuts, giving her dish a fresh and nutty flavor.

Veal was a common theme in round one. Both Robin and Dan prepared one form or another, but each dish had an entirely different flavor profile. The sentiment behind each dish was there as each of the recipes reminded the contestants of their loved ones. 

Just like Robin's Mediterranean lamb chops with orzo salad was a hit with the judges, Dan's stuffed veal chops with spinach was a crowd-pleaser as well.

Tony made a Korean beef bulgogi dish that pleased the judges taste buds, but in between preparing his own dish Tony helped out other competitors rushing against the clock.

Each of the contestants dishes were supposed to represent a special moment in their lives, and Silvia wowed the judges with her Sopa Tarasca.

This soup is topped with fried tortillas strips, which also serve as a delicious snack on their own.

Foo's "shaking beef" was almost a big a hit with the judges as it is his wife.

Foo says he makes this dish on he and his wife's anniversary every year.

Each of the competitors' round one dishes were flavorful, memorable and approved by Tiffany, Graham, Leah and Alejandra. But round two was just around the corner.

Round Two

In round two the cooks had two hours to prepare a recipe that celebrates a holiday tradition. They were required to serve this meal family-style to both the judges and their fellow competitors.

Just like in round one, Foo impressed the judges with his grilled calamari and mango salad. 

The fresh seafood combined with sweet mango made the perfect salad to go around.

In round two Robin tried her hand at Middle Eastern meatballs. Overall the judges loved the flavor but felt the meatballs were a bit dry.

Dan impressed the judges with three different Italian Christmas cookies, but not without his fair share of trials.

After hand-rolling his cookies, Dan entered the fighting ring with food processor No. 1.

He tried his best to remain positive in the moment and borrowed fellow contestant Tony's processor for round two.

But what do you know, food processor No. 2 wasn't working either. So back to by-hand Dan goes.

Ultimately Dan's Christmas cookies blew the judges away, and they event wanted the leftovers. Keeping the traditions theme, Silvia impressed the judges with her traditional Chiles en Nogada. 

For round two, Tony cooked up his version of shish kebabs.

The judges loved the versatility of this dish as well as the story behind it, however it wasn't enough to push him through. At the end of this round the contestants and judges said goodbye to Tony as he was sent home from the competition.

You can catch up on episode five of The Great American Recipe here.