Coconut, Calamari and Donuts
Mar 03, 2009 on food network at 9:00 PM
Summary
The chefs must use coconut in their appetizers, calamari in their entrées and donuts with smoked Gouda in their desserts.
The chefs must use coconut in their appetizers, calamari in their entrées and donuts with smoked Gouda in their desserts.
