Bitchin' Kitchen

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Hilarious, informative and deliciously demented, Bitchin’ Kitchen is a brand new cooking show for a new generation of foodies. From one night stand breakfasts to dump ‘em desserts, twisted mastermind and chef-comedienne Nadia G offers recipes, lifestyle tips and more madness than you can shake a zucchini at! This program is based on the wildly popular web series. She’s young, funny and can cook up a storm in 3-inch cherry stiletto heels. Food Network’s bad girl chef Nadia G. and her misfit crew of food correspondents look at the funny side of everyday life situations and turn them into occasions worth celebrating -- with great food and big laughs. Bitchin’ Kitchen is the first-ever comedy cooking show to hit the small screen and it tastes good: From One-Night-Stand Breakfasts to Break-Up Brunches to Impress the In-laws Extravaganzas, Nadia G whips up the perfect blend of food and humor for any occasion. The focus is on accessible haute cuisine, fresh organic ingredients, and a hands-on approach that will inspire hip audiences of all ages to Rock the Kitchen!

Rated with 9.7/10 by 3 users
Episode Description

1

Nadia G's Bitchin' Halloween Special

2

Feast of the Seven Dishes

In this Christmas extravaganza Nadia G cooks up a not-so-traditional "Feast of the Seven Dishes", with an international twist. On the merry menu: Fresh Scallop, Striped Bass and Pineapple Ceviche, Crispy Puttanesca Panzarotti, Spicy Tom Yam, Mussels in Meyer Lemon White Wine Sauce, Schezwan-Italian Shrimp Linguine, Midnight Prime Roast Beef and finally, for dessert, a Panettone Bread Pudding. G and the crew share their special holiday memories as well as their multi-cultural traditions. And to wrap it all up in the spirit of the giving, the world music video premiere of "A Bitchin' Xmas" featuring a roundup of celebrity chefs singing a rockin' holiday comedy song.
Episode Description

1

Deflate Your Mate

Three low-fat meals are made, including pepper-crusted tuna steak with teriyaki-and-wasabi mashed potatoes; Mediterranean chickpea stew; and pot au chocolate with fleur-de-sel.

2

Break-Up Bonanza

Nadia G cooks up a dinner custom-made for dumping -- because you once loved them, but more importantly: they know your secrets and probably got them on tape. Your soon-to-be-ex is going to get served… a sweet fig & pesto salad with an aged-balsamic reduction; a juicy Hawaiian burger with spicy chipotle mayo and tender peanut-butter-banana fritters. Recipes from this episode: * Sweet Fig and Mesculin "Splitsville" Salad with Nutty Pesto and Goat Chese Crostini * Hawaiian Burger * Peanut Butter Banana Fritters Drizzled with Chocolate Sauce

3

Recession Recipes

Three inexpensive meals are made, including spaghetti alla puttanesca; beef stew with roasted veggies; and crepes with ricotta, raspberry coulis and dark-chocolate shavings.

4

The Dish on Dating

5

Rehab Recipes

6

Makeup Meal

7

Impress the In-Laws

8

The Selfish Spread

Our expert Egoist Nadia G praises spoiling ourselves, and cooks up a fresh “Me Meal” using indulgent ingredients that pamper while keeping it fuss-free: Panko shrimp with strawberry aioli; Thai-Italian spring rolls served with peanut dipping sauce and a camembert feuilletee with apricot syrup and toasted pine nuts. Recipes from this episode: * Panko Shrimp with Strawberry Aioli * Thai-Italian Spring Rolls with Peanut Dipping Sauce * Camembert Feuilletee with Apricot Syrup and Pistachios

9

Anxiety Soups

10

Rockstar Recipes

11

Furious Foods

12

Bag'Em Tag'Em Meals

13

Underground Nadventures

Nadia G ventures into the culinary back alley of Underground foods! In this episode we bring Brussels Sprouts, Parsnips, Swiss Chard and Cauliflower into the spotlight by creating 3 deliciously N-adventurous dishes that’ll convert the even the fussiest eater: Pan-seared Swiss Chard and Mascarpone Ravioli drizzled with Truffled Crème; Garlic-roasted Brussels Sprouts, served with Spicy Hungarian “Low n’ Slow” sausage and Parsnip Chips; and finally, a creamy Cauliflower Cheddar soup with crisped pancetta, and sautéed leeks. Recipes from this episode: * Swiss Chard Mascarpone Ravioli, Pan-Seared and Drizzled with Truffled Creme * Garlic-Roasted Brussels Sprouts with "Low 'n Slow" Spicy Portuguese Sausage and Crispy Parsnip Chips * Creamy Cauliflower Soup Heightened with Aged Cheddar, Pancetta, and Sauteed Leeks
Episode Description

1

(Dysfunctional) Family Pizza Night

Instead of ordering a pie for family night, why not throw a make-your-own-pizza party?! Nadia G reveals her family's recipe for Rustic Pan Pizza -- dough and all. We kick it off with G's childhood favorite: Potato Pizza with onions and herbs. She then cooks an all-dressed beauty loaded with salami di Genoa, kalamata olives, pecorino and fresh spinach. Letting nothing go to waste, the leftover dough is fried into "fritelle" -- Italian donuts -- served with kid-friendly chocolate-nougat fondue! G riffs on family dynamics and embodies the rock-star fantasy most parents had to abandon along the way, in the world premiere of her "Flavor of the Week" music video. The Spice Agent talks yeast. Panos informs us about the health benefits of leaf lard.

2

A Proposal for a Proposal

It's time to pop the question, and nothing says "Marry Me" like a home-cooked meal (well that, and saying "Marry Me"). On to the menu! For our appetizer: Creamy Lobster Bisque with saffron and chives. Next up: oven-roasted baby back ribs with a Bitchin' Balsamic BBQ sauce so good you can cheap out on the ring, served with truffled twice-baked potatoes. For dessert: Dark chocolate souffl? with smoked salt, served with a mint and toasted almond "pesto." G riffs on marriage and commitment. Panos gives us the goods on lobster. The Spice Agent talks mint, and warns us about the dangers of getting married (for a Visa.)

3

Back-of-the-Fridge Bachelor Fest

Let's face it, sometimes what lurks in the back of our fridge ain't all that inspiring (unless its been there long enough to talk politics.) But with a few herbs and some old-school know-how, Nadia G conquers the challenge of the bachelor fridge. Nothing but some eggs, cheese and a coupla potatoes? G shows us how to make her aunt's scrumptious 'Sartu di Patate' potato cake. Watch as she turns a measly can of beans, macaroni, and some stock into a Paste' Fazul that'll have you singing "That's Amore!" For dessert: Sweet Arancini inspired by rice pudding, and leftover rice from last night's takeout). G shares Nadvice and fun anecdotes about living the bachelor/ette lifestyle. Panos informs us about real Italian sausages. The Spice Agent yaps about Rosemary -- not the two-timing tramp he met in Ibiza, the spice.

4

Bitchin' Bootycamp EXTREEEME!

It's time you pummel your muffin tops, America! In this episode Nadia G shares her secrets to staying in Bitchin' shape. She talks about health, debunks diet myths, and cooks up three of her favorite tried and true low-fat recipes. Brunch: Egg white, caramelized onion & homemade fig jam sandwiches. Dinner is served with Turkey Cassoulet: juicy turkey legs slow-roasted with creamy butter beans in a light fragrant sauce. Low-fat desserts never tasted so good with G's Carrot Cupcakes topped with diet-friendly cream cheese frosting. The Spice Agent informs us about pectin powder, (and the importance of being able to pronounce your ingredients). Panos gives us the goods on turkey legs. Hans informs us that not all fats are created equal.

5

Student Shkoff-fest

Being a student ain't easy -- from budgets as small as your dorm room, to "finding yourself" (...passed out with a beer hat and one sock), Nadia G feels your pain. In this episode she serves up a Bitchin' college survival guide complete with three simple-yet-succulent one-pot meals. First up: a red-hot Vegetarian Chilli loaded with meaty beans, chipotle & ancho peppers. Next on the menu: Tender Udon smothered in a Thai Green Curry with Eggplant. Desserts can be a challenge when all you've got is your roommate's beer fridge, that why G whips up a no-bake peanut butter cream cheese pie topped with chocolate whipped cream. The Spice Agent gives us the goods on cilantro. Panos yaps about fish sauce. Hans inform us how cocoa beans are bonafide brain food (Halleluiah!)

6

Feast of the Seven Dishes

In this Xmas extravaganza Nadia G cooks up a not-so-traditional "Feast of the Seven Dishes", with an international twist, and riffs on the holiday season. On the merry menu: Fresh Scallop, Striped Bass & Pineapple Ceviche (South American), Crispy Puttanesca Panzarotti stuffed with ripe plum tomatoes, capers, kalamata olives, anchovies, mozzarella and romano cheese. (Italian), Spicy Tom Yam with tilapia, manila clams, and juicy straw mushrooms. (Thai), Mussels in Meyer lemon white wine sauce (French), Schezwan-Italian shrimp linguine loaded with sweet cherry tomatoes, spring onion, and grilled oyster mushrooms. Midnight Prime Roast Beef with roasted pearl onions, new potatoes, and mushrooms in jus (English). And finally, for dessert, a Panettone Bread Pudding (hailing from the land of cheap friends who keep giving you stinkin' Panettone.) G and the crew share their special holiday memories as well as their multi-cultural traditions. And to wrap it all up in the spirit of the giving... the world music video premiere of "A Bitchin' Xmas" -- featuring a roundup of celebrity chefs (including Guy Fieri, Duff Goldman, Andrew Zimmern, Ben Sargent, Kelsey Nixon, and more) singing a rockin' holiday comedy song.

7

Girls' Night In

Invite your girl friends over because Bitchin' Kitchen is throwing a grrrls-only pyjama party! G indulges us with a 3-course menu starting with COCKTAILS! G experiments with at-home molecular mixology, creating sweet basil caviar in luscious blood orange mojitos. The main course consists of creamy gorgonzola & portabella mushroom risotto, mmm. For dessert: bacon chocolate! G gossips about relationships, give us party tips, and reveals some juicy gossip about Panos. The Spice Agent informs us on Algin & Calcium Gluconate (used in molecular gastronomy). Panos talks bacon. G's friends join her for the party!

8

Hi-Speed Suppers

Nadia G knows a thing or two about the internet. She also knows that it's important to sometimes step away from the computer and cook up a good home-cooked meal... in under 30 minutes so we can get back to our Facebook feed asap :P! In this episode Nadia G whips up 3 lightening fast dishes: Saltimbocca-inspired veal cutlet sandwiches, topped with crisped prosciutto and smothered in sweet pickle and sage mayo. Next up: Nonna's Penne al forno (baked penne pie) loaded with express Bolognese and gooey mozzarella. For our 3rd dish, G cooks up a Moroccan Couscous with butternut squash, sweet figs and pistachios. The fun: Nadia talks about Netiquette. Panos informs us about veal, and cries a bit. The Spice Agent yaps about sage. Hans yaps about the nutritional value of couscous.

9

Makeover Meals

The mere thought of certain dishes can strike fear in our hearts: meatloaf, chicken, and... canned tuna!!! In this episode Nadia G gives boring meals a much-needed makeover. A basic meatloaf recipe transforms into exotic grilled kebabs loaded with mint, onion, and zesty Za'atar. Drab poultry gets saucy in a Chicken Risotto: spicy stewed tomatoes, dried currants and aged smoked Gouda. Tuna goes from blah to Bitchin' with G's Tuna Sliders: golden pan fried tuna-n-chive cakes, topped with citrusy slaw, served on mini onion buns. G gives us some life-makeover Nadvice. Panos tells us what to look for when buying canned tuna. The Spice Agent gives us the low-down on Za'atar.

10

Getting the Romance Back

This episode is dedicated to all the married couples out there who want the magic back! Let the romance begin with Oysters G-feller loaded with creamy spinach-alfredo, crisp pancetta and panko. For the main dish, a juicy Rib-eye with B?arnaise, served with duck fat fries. For dessert indulge in a Strawberry Shortcake made with mascarpone and strawberry liqueur. G riffs on long-term relationships. The Spice Agent informs about tarragon. Panos teach us to shuck oysters like a pro.

11

Veg-Head Extravaganza

Sure G pokes fun at vegetarians, but the truth is, she eats vegetarian 80% of the time (psst -- let's keep this between you, me and America, OK?). In this episode she shares 3 of her favorite flesh-free dishes. A sweet, spicy and creamy Channa Dhansak loaded with ginger and tamarind. Next up: Gluten-free buckwheat pancakes topped with tender new potatoes, gooey melted Raclette cheese. And last but not least, Vegan Nut Cheese! ...Hehe, yea OK. We're whipping up ayou-wouldn't-even-know-it's-vegan sumptuous Dark Chocolate & Caramelized Banana Pie! The Spice Agent yaps about Fenugreek. Panos is traumatized by the veggie theme and keeps interrupting with (delicious & valid) meat suggestions.

12

Gluttony G-Style

Nadia G knows that "more is more", and in this episode she indulges in a no-calorie-counting-allowed appetizer extravaganza! On the menu: Foie Gras Lollipops: creamy foir gras and potato croquettes loaded with maple-caramelized onions. These babies are encrusted with honey panko, and flash-fried for the most epic lollipop you'll ever sink your teeth into - did we mention they're "candied" with a sweet & spicy bing cherry and port glaze? *Miiii. Next up: Steamed Pork Belly buns with homemade hoisin balsamico, garnished with fresh green onion & cucumber slivers. And finally... Gnocci Poutine! Golden pan-seared gnocci pillows, smothered in a beef and pinot noir gravy, topped with gooey, melted camembert cheese. The Spice Agent reports on Molasses, and how in Raanana pork is kosher as long as it's in a Chinese recipe. Panos talks about controversial foie gras. Hans gives us tips on how to maintain a Bitchin' body while indulging every now and again.

13

Nonna's Recipe Chowdown

Some of the best recipes in the world weren't created by superstar chefs. That's why this episode celebrates the unsung culinary heroes - Grandmas! G shares 3 of her favorite Nonna-tastic recipes, and reminisces about the women in her family who taught her how to wield a wooden spoon with Bitchin' style. Lasagna Bianco - a cross between lasagna and chicken soup, this unique recipe hails from Nonna Teresa (G's paternal grandma from Campobasso. You know, the one who had plastic lizards in the living room...) Home decor may have not been her forte, but this dish sure was: Tender lasagna layered with pulled chicken meat, mozzarella and parmigianno, drenched in homemade chicken broth. Then Nonna Carmela gets big props with Spaghetti & Brisket: pasta smothered in rich sugo / tomato sauce with tender chunks of slow-stewed beef brisket. For dessert we're taking a traditional Italian recipe and giving it a Bitchin' spin with Tiramisu Cupcakes: moist cupcakes glazed with coffee liqueur, topped with espresso-mascarpone frosting and dark chocolate shavings. Panos talks brisket. The Spice Agent yaps about fair trade coffee beans.

14

Depression Desserts

When you're feeling low nothing beats stuffing your face with sweets (...sure the sugar crash makes it worse, but live in the moment, no?!) G whips up 3 decadent desserts and gives us Nadvice on beating the blues. First up: PB&J Goat Cheese Tarlettes with a candied peanut crust, topped with sweet & tangy blackberry compote. Then we're whipping up Chocolate-Honeycomb Cookies served with Bourbon-Vanilla Milkshake Shooters. And finally: Drunken Strawberry Shortcake Parfaits: pretty layers of moist angel-food cake, fresh strawberries marinated in wild strawberry liqueur, and vanilla-infused white chocolate whipped cream create an eye-catching dessert that's guaranteed to lift your spirits. Spice Agent yaps about Madagascar vanilla, and how he overcame depression. Panos gives us the goods on healthy goat's milk cheese. Hans reminds us how exercise helps you get out of a slump.

15

Fan-tastic Foods

In this episode G gives her fans what they want (and no, she won't be cooking a Superbowl buffet in a bikini :P.) G puts her spin on 3 fan favorite dishes: burgers, chicken wings, and pie! Watch as she turns a burger into a Sloppy Gino: juicy beef patties smothered in a sweet and tangy meat sauce. Then we're making crispy wings drenched in G's homemade Tsaketa Hot Sauce. For dessert: Blueberry Pie Eggrolls, served with burnt honey ice cream. G talks about the roots of Bitchin' kitchen and shares her backstory, complete with hilarious community highlights. Panos gets flustered during the drumstick vs wing debate. The Spice Agent reports on nutmeg and accepts a marriage request. Hans gives in to fan pressure, and finally sits on a balloon until it pops. (Don't ask.)

16

Cheap & Chic

G knows how to stay fabulous on a budget (well, at least the fabulous part is true. A-hem.) In this episode Nadia applies the "fake it until you make it motto" to dinner, creating a luxurious menu with affordable ingredient swaps. Seafood can be expensive, but Calamari fries with homemade cocktail sauce taste as good as they are cheap. For the main: Mushroom medallione pasta in a porcini demi-glace. Dessert is served with an Amaretto mousse in an almond lace bowl. Panos tells us where to find the best deal on squid. The Spice Agent reports on reasonably priced porcini powder. G riffs on how creativity can replace cash, both in and out of the kitchen.

17

Bitchin' Party Guide

G throws a Bitchin' party with a DIY-themed buffet that lets your guests play "chef" for a night (and do most of the work for you). First up: succulent Buttermilk popcorn chicken two ways. These crispy chicken morsels can be dressed to suit any palate: shkoff with waffles & maple syrup, or Italian style with fresh bruschetta and parmigianno. For dessert G whips up build-your-own Mille Feuille in a whiskey glass - with vanilla, chocolate, and raspberry custard choices (or all 3)! Finally, G unleashes her Gourmet Mixer Bar: Spicy Pomegranate, and Lemongrass Limeade mixers served with vodka, rum and juices so guests can concoct their own signature cocktails. Panos discusses the importance of marinating chicken breasts. The Spice Agent reports on lemongrass. Hans gives us hangover tips. G gives us party Nadvice... and finally pronounces the Spice Agents name! (There may or may not be jetpacks involved.)
Episode Description

1

Office Lunches

In this episode G pokes fun at office dynamics and serves up a gourmet lunch (that the weird dude from accounting will probably steal.) Chipotle Barley Soup: smoky, spicy tomato-chipotle broth with hearty barley and veggies. Kalamata Chicken Sandwich: fresh ficelle baguette stuffed with a Greek-inspired chicken stir-fry loaded with tangy kalamata olives, capers, and feta. For dessert: creamy, buttery Maple Pecan Fudge dusted with Cayenne pepper for kick. The Spice Agent reports on dill. Hans informs us about pearl barley.

2

Childhood Favorites

Nadia G revamps some of her favorite childhood dishes and shares stories about her youth. Baccala (salt cod) croquettes with tangy dill aioli (update on fish sticks). Riso con la Ricotta (rice w/ ricotta, sweet peas and pancetta crispies) Adult PB&J: Homemade peanut-cashew butter & spicy raspberry-mulberry jam heightened with Anaheim chilis. Panos talks salt cod. The Spice agent reports on Anaheim chilies. Hans informs us about organic peanuts.

3

Hitched & Ditched

Let's face it, when your best friend gets married, they become a NEWRD! G cooks up a Bitchin' dinner that'll have you and your BFF reliving the good 'ol bachelor days of yore (minus the spring-break-jelly-fish-skinny-dipping-incident.) Crispy, deep fried jardiniera (Italian veggie pickles). For the main: a Philly cheese steak sandwich with a creamy aged gouda cheese sauce. Dessert: Almond-pear tarts. The spice agent demystifies the pickling process. Panos talks rib-eye.

4

Bucket List Dishes

Nadia G shares her must-shkoff dishes, and talks about living life to the fullest. Appetizer: Gnudi w/ dried apricot brown butter & crispy sage. Main: Pulled Pork Sandwiches with sweet and salty plantain. Dessert: Inverted Lemon Meringue Pie. The Spice Agent talks sage. Panos reports on pork shoulder.

5

Geezer Grub

In this episode Nadia G takes ol' timey recipes to the next level, and yaps about getting older. Appetizer: Truffled devilled eggs. Main: Meatloaf with Awesomesauce. Dessert: mini olive oil poundcakes with chocolate-covered candied orange bits. Panos reports on farm fresh eggs. The Spice Agent professes his love for brown sugar. Hans explains the anti-aging health benefits of olive oil.

6

Dude Food

In this episode Nadia G takes ol' timey recipes to the next level, and yaps about getting older. Appetizer: Truffled devilled eggs. Main: Meatloaf with Awesomesauce. Dessert: mini olive oil poundcakes with chocolate-covered candied orange bits. Panos reports on farm fresh eggs. The Spice Agent professes his love for brown sugar. Hans explains the anti-aging health benefits of olive oil.

7

Lazy Day Dishes

Sometimes we barely feel like matching our socks, never mind cooking. That's why in this episode G shows us how to make 3 effortless yet gourmet dishes. Corn Chowder with Chili Powder and Crumbled Cotija Cheese. Penne Aglio-Olio-Anything, featuring Sauteed Spinach and Chicken Sausage. For dessert - Honey-infused Mediterranean Yoghurt Parfaits with Stewed Plums and Toasted Walnuts. G talks about procrastination and gives us Nadvice on how to get your energy back. Panos informs us about chicken sausage. The Spice Agent reports on honey. Hans gives us the 411 on the nutritional value of yoghurt.

8

Mad Men(u)

Everybody gets nostalgic about the 50's: great rock n roll, great fashion... Too bad we can't say the same for the food: Aspic, TV dinners, and canned soup casseroles?! ARK! G revamps some 50's classic dishes and reminisces about the good 'ol days (she never experienced.) Pigs in a blanket become Chorizo Corn Dogs served with grainy maple-mustard. For the main: broccoli, wild mushroom, and duck prosciutto casserole smothered in a sharp cheddar cream sauce. Dessert is served with a cherry pie inspired by an 'Old Fashioned' cocktail: sour cherries are stewed with raw sugar, bourbon, and orange bitters. Panos informs us about chorizo. The Spice Agent reports on Orange Bitters.

9

Parenthood

G tackles kid-friendly dishes and talks about parenthood. Your kids will love to snack on G's Cheesy Alphabet Crackers (...made with whole wheat, shhhh.) Turkey Burger sliders served with crispy baked cauliflower tater tots. For dessert: frozen yogurt coconut pops with a rainbow of fruit purees: peach, strawberry and blueberry. The spice agent reports on turmeric. Panos informs us on ground turkey varieties. Hans gives us the final word on coconut: is it really healthy or just fatty?

10

Happiness

Happiness means different things to different people... actually, no one has a clue. G dishes out the only sure-fire recipe for happiness she knows: Spicy crunchy onion rings, crazy-rich & creamy linguine alfredo, and chocolate chip cookies with bacon and fleur de sel. The Spice Agent reports on paprika. Panos talks cream. Hans talks explains how, when it comes to food, we look for happiness in all the wrong places.

11

Bridezilla Bites

12

Trendy Eats

13

Hair of the Dog Breakfast

14

PMS Capades

Sweet & Savory Special

15

Hipster Brunch

16

Fantastic Foods 2