Today we make a version of stuffed jalapeño I had in San Miguel de Allende. Not sure if it’s accurate – but it sure is good. And while they cook, we scope out some of the beauty of this very special city in Central Mexico.

Our Livecast week begins with dog simple delicious corn fritters and a potato chip tasting contest. We love what we do

We continue a unique week with a unique cooking-centered episode. Sam decided to create his own skewers, and let’s just say the results were mixed. The first was a haloumi cheese and bread combo, skewered and then thrown on the grill alongside the second option, a french toast and bacon mixture. Both were delicious – one, however, managed to stay together a lot better. You’ll have to watch to see which one worked out!

Oh, and did we forget to mention the fact that we launched a BRAND NEW cooking competition!? Of which the winner will receive a FREE TRIP TO KAUAI!? WITH THE LIVECAST CREW! We hope you’re as excited as we are. Head to www.thecookingguy.com to see all the details of the competition.

Vegetable week continues, and as Sam says during the show – just because its vegetable week, doesn’t mean it has to be vegetarian week. This Maque Choux is something special from down in Louisiana. On top of the Creole, corn, cream, bacon and the rest, this is truly something unique that you can add as a side to any meal.

Along with the recipe we had a great discussion with Greg Rempe from The BBQ Central Show about the differences between grilling and BBQ, what you should be grilling this summer and also whether they prefer gas or charcoal grills.

Lynn is back! Life is good here in Livecast land and we’re happy to have our resident techie-asian-foodie back in action. This chopped chicken bacon salad is almost like a caesar yet still comes with that Cooking Guy kick you’ve come to love over the last 250+ episodes. Make this now.