Guy Fieri's Recipes

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Guy Fieri's Guid-Moc-Shoe

Post  justmecookin on Sun Nov 09, 2008 12:50 pm

Guy Fieri's Guid-Moc-Shoe

3 fresh corn on the cob, preferably white, with husk
1 red bell pepper, diced
1 green bell pepper, diced
1/4 pound bacon, diced
1 red onion, diced
1 yellow onion, diced
1/2 jalapeno, diced
3 celery stalks, diced
3 tablespoons all-purpose flour
1/4 cup white wine
3/4 cup low-sodium chicken stock
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/4 cup Roma tomatoes, diced

Lightly oil the corn and slightly roast on a grill or grill pan. Meanwhile, char the bell peppers on an open burner flame, or oil them lightly and char under the broiler. Let corn cool and cut kernels from husk. Peel and dice the bell peppers.

In a large saute pan over medium heat, add bacon and cook until crispy, then remove from pan and drain on a paper towel-lined plate. Add onions, jalapeno pepper and peppers to bacon fat; saute for 3 minutes.

Then add corn and celery and saute until celery is al dente. Add flour and stir until lightly browned. Add white wine and chicken stock. Season with salt and pepper. Makes 4 to 6 servings

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Guy Fieri's Killer Inside Out Burger

Post  justmecookin on Mon Nov 10, 2008 2:55 pm

Guy Fieri's Killer Inside Out Burger with Worcestershire Tomato Ketchup

1/4 pound bacon, chopped
1/2 cup minced red onions
3 tablespoons fresh uncooked chorizo, out of casing
Salt and freshly ground black pepper
2 pounds ground chuck, 80/20 mix
1/2 pound Swiss cheese, thinly sliced, about 8 slices
4 kaiser rolls, split and toasted

In a medium pan over medium to high heat, add bacon and onions, cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Remove the bacon mixture to a paper towel-lined plate to drain and cool.

Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties.

Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in a 250 degree oven for 10 minutes. Remove from oven, place onto rolls and serve with Worcestershire Tomato Ketchup. Makes 4 servings

Worcestershire Tomato Ketchup:
3 tablespoons olive oil
1/4 cup diced red onion
8 Roma tomatoes, skinned, seeded, cut into 1/4-inch pieces
1 tablespoon chopped garlic
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2 tablespoons sugar
1/2 teaspoon chopped fresh dill
Salt and freshly ground black pepper
Pinch allspice
Pinch celery salt
Pinch mustard seed

In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables.

Then add the remaining ingredients and simmer for 30 minutes. You can either serve the ketchup chunky or puree it in a blender first and serve it smooth.

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Not Lackin' on the Blackenin' Catfish

Post  justmecookin on Thu Nov 13, 2008 4:31 pm

Not Lackin' on the Blackenin' Catfish

2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 (6-ounce) catfish fillets
2 tablespoons canola oil
2 tablespoons butter
4 lemon wedges

On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the catfish fillets in the spice mixture and set aside. Heat a large cast iron fry pan or saute pan over high heat until it is "white hot".

Add oil to pan. When oil begins to slightly smoke, add catfish fillets and cook on each side, about 2 to 3 minutes. Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree oven while cooking remaining fillets. To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges. Makes 4 servings

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Guy Fieri's Best Dressed Watercress with Crispy Tortillas

Post  justmecookin on Fri Nov 14, 2008 9:44 am

Guy Fieri's Best Dressed Watercress with Crispy Tortillas

1 tablespoon honey
2 tablespoons lime juice
3 ounces olive oil
2 cups watercress, large stems removed
2 medium oranges, peeled and cut into chunks
1 cup finely julienned jicama
1 thinly sliced small red onion
1/2 teaspoon kosher salt
Crispy Tortilla, recipe follows

In a small bowl, whisk together honey and lime juice. Continue to whisk while slowly drizzling in olive oil until all of the oil is incorporated.

In a medium bowl, combine watercress, orange segments, jicama, red onion and salt. Drizzle in 1/2 cup of the dressing. Toss well to combine. Divide the salad equally between 4 salad plates. Top with Crispy Tortilla strips. Makes 4 servings

Crispy Tortilla:
3 cups canola oil
2 fresh corn tortillas
1/2 teaspoon salt

In a heavy skillet, heat oil to 360 degrees. Cut tortillas in 1/4-inch strips. Line a plate with paper towels and when oil is hot, carefully drop strips into oil, separating as you put them in. Fry for 1 to 2 minutes or until lightly golden and crispy, stirring gently as they cook.

Remove with a strainer or slotted spoon and place on a paper towel-lined plate. Immediately sprinkle with salt. These can be made in advance and stored in an airtight container after completely cooled. Makes 2 cups

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Guy Fieri's Smash Mouth Reds

Post  justmecookin on Wed Nov 19, 2008 5:44 pm

Guy Fieri's Smash Mouth Reds

1 pound unpeeled baby red potatoes (1 to 1 1/2-inches in diameter)
3/4 cup creme fraiche
1 lime
Salt and freshly ground black pepper

Add the potatoes to a saucepan and cover with water. Salt water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes. Drain, return to saucepan to dry potatoes completely. Flatten each potato using your palm (if potatoes aren't too hot) or the flat side of a meat pounder.

Serve potatoes on a large platter and spoon creme fraiche on top of potatoes. Top with lime zest and squeeze lime over potatoes. Season, to taste, with salt and pepper. Makes 4 servings

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Guy Fieri's S'more Eggroll

Post  justmecookin on Wed Nov 19, 2008 5:47 pm

Guy Fieri's S'more Eggroll

1 quart canola oil
2 eggs
4 (1.5 ounce) milk chocolate bars
12 egg roll wrappers
48 large marshmallows, microwaved or 3 cups marshmallow fluff
1/4 cup powdered sugar
1/4 cup graham cracker crumbs, about 3 crackers crushed in resealable bag

In a deep pot, heat oil to 380 degrees. In a small bowl, beat egg. Cut chocolate into 1/2-inch cubes. Take an egg roll wrapper, and brush edges with egg wash, and lay on a work surface, wash side up, with a point facing you, not a straight edge. Place about 2 ounces of chocolate 1 or 2 inches from the edge, and top with 1/4 cup of microwaved marshmallow or fluff.

Fold the corner closest you up and just over the filling, press lightly, then fold in the sides, making a little pull or tuck to keep the roll right. Then roll away from you and press to seal tightly. (Take care not to tear the egg roll wrapper. This can cause roll to leak while cooking. If tear occurs, pinch dough together until it reseals or discard wrap and use a new one.) Repeat until all egg rolls are formed.

Fry egg rolls 4 at a time, turning almost immediately, cooking on all sides to just golden brown, less than a minute. (Make sure not to overcook filling. If you see marshmallows start to ooze out before both sides are golden, filling will be overcooked and egg roll will appear hollow inside)

Remove to a paper towel-lined plate and repeat until all cooked. Make sure to check your oil temperature between additions. When ready to serve, dust with powdered sugar and graham cracker crumbs. Serve immediately. Makes 12 servings

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Guy Fieri's Garden of Good and Evil Bulgogi

Post  justmecookin on Thu Nov 20, 2008 2:08 pm

Guy Fieri's Garden of Good and Evil Bulgogi

1 pound pork tenderloin
1 teaspoon seasoned salt
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 cups cooked short-grain rice
8 outer whole leaves from head iceberg lettuce
1/2 cup diced green onions
3 tablespoons rice wine vinegar
1 teaspoon red chili flakes
3 cloves garlic, thinly sliced to equal 3 tablespoons
2 jalepenos, thinly sliced to equal 3 tablespoons
3 tablespoons Sriracha hot sauce
3 tablespoons dark miso paste
1 cup thinly sliced green cabbage

Wrap pork tenderloin in plastic wrap, and place in freezer until firm but not frozen, about 20 minutes. Remove plastic and slice very thin. In a medium nonmetallic bowl, whisk together seasoned salt, soy sauce and black pepper. Add pork slices and let marinate for 5 minutes. Heat a large saute pan on high. Add oil and cook pork until cooked through, 3 minutes.

Remove to a platter with rice and lettuce cups. In a small bowl mix together onions, rice wine vinegar, and chili flakes. Set aside. In assembly-line fashion, lay out in separate bowls on a platter, the onion marinade, sliced garlic, sliced jalepeno, Sriracha sauce, miso paste and cabbage.

To serve, place onto a lettuce leaf, 1/2 teaspoon of sriracha, 1/2 teaspoon miso paste, 3 pieces of pork, 3 tablespoons of rice, 2 slices of garlic and jalapeno, 2 tablespoons of cabbage, and 1 teaspoon of green onions with rice wine vinegar. Roll up. Repeat with remaining lettuce leaves. Makes 8 servings

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Guy Fieri's Beer Can Chicken

Post  justmecookin on Thu Nov 20, 2008 2:09 pm

Guy Fieri's Beer Can Chicken

1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon

Preheat oven to 450 degrees. Wash chicken with cold water and pat dry with paper towels. Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup.

Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer. Makes 4 servings

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Re: Guy Fieri's Recipes

Post  aram624 on Sat May 29, 2010 10:43 am

It's his Lime Chicken Tequila Tailgate recipe, hun.

Here is the recipe:

Ingredients
2 ounces olive oil
1 cup julienned red onion
1 tablespoon minced jalapeno
1/2 cup roasted and julienned red bell pepper
1 roasted chicken, boned, skin discarded and shredded
1/4 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon chopped garlic
2 tablespoons chopped cilantro leaves, plus more for garnish
4 tablespoons grated Parmesan, plus more for garnish
5 ounces mozzarella, grated
4 ounces cream cheese, room temperature
4 tablespoons freshly squeezed lemon juice
3 ounces tequila
1/4 cup diced Roma tomatoes, for garnish
4 sourdough rolls, warmed

Directions

Layer 2 (15-inch) sheets of heavy aluminum foil together and fold 1/4-inch of the edges together to create 1 sheet. Repeat with another 2 pieces of foil, to create 2 double foiled sheets. Bend the edges of 1 of the sheets up 2 inches, to help keep the liquid in the foil.

On a double sheet of foil, layer (in this order), the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila.

Put the second, double layered foil sheet on top of layered ingredients. Fold both double layered sheets of foil together in 1/4-inch folds, 4 times. When all the sides are folded together, make sure that the pouch is not leaking. Refrigerate until ready to cook.

To cook preheat the oven or grill to 250 degrees F. Remove the foil pouch from the refrigerator and put on the grill, being careful not to snag the foil pouch and tear it open. Grill for 10 minutes, then flip and cook for another 10 minutes.

Remove the pouch from the grill and slice the bag open. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.
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Re: Guy Fieri's Recipes

Post  walterthomas01 on Thu Dec 09, 2010 3:14 pm

Ingredients
1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows
Directions
Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.

Preheat oven to 300 degrees F.

Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.


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Re: Guy Fieri's Recipes

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