FIERI'D CHICKEN SALTIMBOCCA
Steps:
- Begin by turning the oven to 350 degrees F.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
- If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
- Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
- Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.
BOMB BAKER POTATOES - GUY FIERI
A seriously great recipe from Guy Fieri. The salt seeps in thru the skin of the potatoes and gives the skin a great strong flavor. May be a bit salty for some folks, but very tasty
Provided by ctbolton
Categories Potato
Time 50m
Yield 6 potatoes, 6 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
- Preheat the oven to 400 degrees F.
- Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
- Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
- Let potatoes rest 5 minutes before cutting.
- Combine sour cream and horseradish with salt and ground pepper and serve with potatoes.
GUY FIERI'S GRILLED SHRIMP TACOS
Make and share this Guy Fieri's Grilled Shrimp Tacos recipe from Food.com.
Provided by Karen in MA
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
- Warm tortillas on grill or pan. Cover with a towel to keep warm.
- In a medium Dutch oven, heat the canola oil to 350 degrees F.
- Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
- Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
- Directions for Pico de Gallo:.
- In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
GUY FIERI'S TURKEY/CHICKEN PATTY BURGERS
These are the most juciest burgers I've ever had. The spices really add a nice flavor, and you won't miss that they're not beef! Delicious! My family substitutes both ground chicken and turkey!
Provided by 2CollegeBakers
Categories Poultry
Time 15m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sauté pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
- Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 6 patties. (Usually take a small ramiken and cover with enough Saran Wrap to cover filling in order to form the patties into a circular shape). Cover and refrigerate for 30 minutes.
- In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
BLOODY MARY FLANK STEAK FROM GUY FIERI
I saw him make this on FoodNetwork and it looked delicious. Turns out it was! Very easy to put together with ingredients I always have on hand (love those Bloody Mary's!), and perfect for when you have guests as the only thing you'll have left to do is grill the steak. (NOTE: The original recipe says it'll serve 4-8, but 3-4 would seem maximum to me for an entree; 2 for hearty eaters.)
Provided by Vina7737
Categories Meat
Time 8h30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) Marinate in the refrigerator for at least 8 and up to 24 hours.
- Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
- Let the flank steak rest, covered with a clean towel for 5-10 minutes (I used foil). Cut (1/2" slices) on the bias against the grain and serve.
- (Cooking time includes marinating time).
Nutrition Facts : Calories 526.4, Fat 30.9, SaturatedFat 7.7, Cholesterol 62, Sodium 1190.1, Carbohydrate 7.6, Fiber 1.2, Sugar 4.1, Protein 33
GUY FIERI'S FIRECRACKER WINGS
From Guy's new cookbook, these are for you chicken lovers! He says these will rock 'n' roll without getting fried.
Provided by Sharon123
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut wings apart at joints and discard tips(or save to make chicken broth). In a large glass bowl, combine water, salt, 1/4 cup of the chili garlic sauce and 1/4 cup of the honey. Stir until the salt is dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
- To make the basting and dipping sauce, in a small bowl, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, sriracha, remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.
- Preheat the grill to medium high. Drain the wings and season them with sea salt and pepper. Grill the wings until golden, 15-20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they're at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the sesame seeds and green onion and serve with the reserved dipping sauce.
- Enjoy!
GUY FIERI'S BLOODY MARY FLANK STEAK
Steps:
- In a large bowl, thoroughly mix all the ingredients except the flank steak. Pour half of the marinade into a resealable 1-gallon plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours. Pour the remaining marinade into a saucepan over medium-high heat and simmer until it is reduced by half, 10 to 15 minutes. Season to taste. Preheat a grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. (Discard the meat's marinade.) Grill or pan-sear both sides of the steak, then lower the heat to medium and cook to medium rare(135º) , 8-10 min. Let the flank steak rest, covered with foil, for 5-10 minutes, cut the steak on the bias across the grain and serve with the reduced marinade. If desired, garnish with celery and tomatoes. Makes 4 to 8 servings.
GUY FIERI'S TEQUILA-LIME WINGS
Guy Fieri, a huge Oakland Raiders fan, designed these wings to be tailgate-friendly: You can bake them at home, pack them in the boozy marinade and grill them once you get to the parking lot. This recipe is from the January/February 2010 Food Network Magazine.
Provided by Crafty Lady 13
Categories < 4 Hours
Time 1h45m
Yield 3 pounds
Number Of Ingredients 9
Steps:
- Prepare the wings: Preheat the oven to 350°F Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes.
- Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.
- Preheat grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce.
Nutrition Facts : Calories 1020.8, Fat 72.7, SaturatedFat 20.4, Cholesterol 349.6, Sodium 333.4, Carbohydrate 3.8, Fiber 0.2, Sugar 0.7, Protein 83.5
GUY FIERI'S TEQUILA-LIME WINGS
Steps:
- Prepare the wings: Preheat the oven to 350 degrees F. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes.
- Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.
- Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.
DANG COLD ASIAN NOODLE SALAD (GUY FIERI)
I ran across this on the Food Network website. It got great reviews so I thought I'd post it here so I can try it later.
Provided by 2bizzy
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in ice water bath to cool. Drain and set aside.
- In a medium bowl combine sesame oil, vinegar, soy sauce, hot chili oil, hoisn and extra-virgin olive oil. Mix thoroughly and then combine with vegetables and noodles.
- Garnish with sesame seeds and peanuts.
Nutrition Facts : Calories 486, Fat 27.1, SaturatedFat 3.9, Cholesterol 0.1, Sodium 1314.4, Carbohydrate 53.9, Fiber 3.6, Sugar 3.8, Protein 13.6
GUY FIERI'S ITALIAN STUFFED JALAPENOS
Make and share this Guy Fieri's Italian Stuffed Jalapenos recipe from Food.com.
Provided by Karen in MA
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- Place jalapenos on a sheet tray and roast for 5 minutes, then remove and let cool.
- In a medium saute pan heat oil to medium add onions, peppers and garlic, cook until translucent.
- Let all hot ingredients cool to room temperature, then add cream cheese, and Parmesan, mix ingredients thoroughly.
- Place approximately 1 tablespoon of mixture into half of jalapeno, and top with 1/2 teaspoon of mozzarella cheese.
- Place sheet try of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
- Garnish with minced chives and parmesan cheese.
FIERI FARFALLE SALAD
Provided by Guy Fieri
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F.
- Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.
- Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
- Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
- In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.
APPLE GINGER PORK CHOPS (BY GUY FIERI)
Make and share this Apple Ginger Pork Chops (By Guy Fieri) recipe from Food.com.
Provided by dustygrl
Categories Pork
Time 30m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
- Preheat oven to 350 degrees F.
- In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
- In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
- Remove chops from oven and add to the apple mixture. Serve hot.
Nutrition Facts : Calories 439.4, Fat 24.5, SaturatedFat 9, Cholesterol 86.7, Sodium 677.2, Carbohydrate 28.9, Fiber 2.9, Sugar 19.3, Protein 24.5
YUCCA FRIES - GUY FIERI
Make and share this Yucca Fries - Guy Fieri recipe from Food.com.
Provided by Cristina Barry
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium Dutch oven heat oil to 350 degrees F.
- Place all spices in mixing bowl, and combine thoroughly.
- Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
- Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.
Nutrition Facts : Calories 1812.8, Fat 164.3, SaturatedFat 11.8, Sodium 1767.9, Carbohydrate 87.3, Fiber 4.5, Sugar 4, Protein 3.3
GRILLED CARIBBEAN CHICKEN (GUY FIERI)
Orange juice,lime zest, jalapenos and ginger brings those chicken breasts to life. This meld of flavor comes from Guy Fieri at the food network and posted for ZWT5.
Provided by BakinBaby
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Puree all ingredients (except chicken) in food processor.
- Marinade chicken in processed mixture in a zip-lock bag, refrigerated 4-8 hours.
- Preheat oven to 350 degrees.
- Heat grill to high, remove chicken from marinade, cook on grill 3-4 minutes each side.
- Return to heated 350 degree oven in an ovenproof dish, cook 15 minutes.
- To serve, squeeze a lime wedge over each piece, serve on a bed of rice or as desired.
GUY FIERI'S CAROLINA PULLED PORK RECIPE - (4.5/5)
Provided by SEFeiler
Number Of Ingredients 20
Steps:
- Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork. Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours. Apply mop sauce every hour throughout the cooking time. In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones. To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve. HICKORY CHIPS Soak the chips submerged in water for 15 minutes. While chips are soaking, preheat a 9-inch cast iron pan on the stove top over medium heat until it is ash-white hot. Remove chips from the water and add to the cast iron pan. Put the pan on the bottom floor of the oven for the first 2 hours of pork cooking time. MOP SAUCE Combine all the ingredients in a medium bowl and reserve.
BLACK BEAN SALAD {GUY FIERI} RECIPE - (3.8/5)
Provided by grinder
Number Of Ingredients 15
Steps:
- Mix all ingredients in a bowl and refrigerate 1 hour.
GUY FIERI'S BBQ PORK FRIED RICE
The only other person I know of to use this technique to make fried rice is the food writer M.F.K. Fisher. It may seem as if the eggs would stick to the rice and vegetables, but they don't. You can make the fried rice without the pork. Although the recipe specifies short-grain rice, I prefer to make this with long-grain. Prep time includes marinating time.
Provided by Chocolatl
Categories Pork
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Combine soy sauce, oyster sauce, ginger, garlic, and sesame oil in a medium bowl.
- Add pork.
- Cover and marinate for 1 hour in the refrigerator.
- Heat grill to medium-high, and grill pork on both sides until done.
- Heat remaining marinade to 165 degrees F and use to baste meat as it cooks.
- When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat.
- Remove from grill and allow to stand for 10 minutes.
- While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke.
- Add ginger and all vegetables except garlic.
- Cook for 3 minutes, or until vegetables are cooked, then add garlic.
- Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
- Pour beaten eggs over rice and vegetables.
- Toss again rapidly until all egg is cooked.
- Add the soy sauce, oyster sauce, and sesame oil and mix thoroughly.
- Cut pork in 1/2" pieces and stir inches.
- Garnish with green onions and sesame seeds.
GUY FIERI'S LIME CHICKEN TEQUILA TAILGATE SANDWICHES
From Food Network's Guy Fieri. As a shortcut, I used a roasted chicken purchased from my grocery store. As a healthier alternative, low-fat mozzarella and low-fat cream cheese or Neufchatel cheese may also be used. The minced jalapeno may be a little too hot, and if left off, a green olive and black olive tapenade with canned green chiles or sun-dried tomatoes is also very good. I noticed that Guy's recipe used lemon, rather than lime juice, so I substituted the lime juice as indicated. This is delicious!
Provided by SugarBamaBabe
Categories Lunch/Snacks
Time 20m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
PAPPARDELLE WITH SCALLOPS - GUY FIERI
Saw this on Guy Fieri's show and it looked fantastic. It got great reviews on the food network site so I thought I'd post it here so I can try it later. Pappardelle pasta can be found in the dairy section of most major grocery stores, if unable to fined, any wide noodle pasta will work. Some reviews mentioned that olive oil was used instead of truffle oil. Submitted to www.recipezaar.com on Feb. 16, 2010.
Provided by Papa D 1946-2012
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
- Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.
- Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.
- In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm.
- Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine.
- Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.
Nutrition Facts : Calories 623.8, Fat 11.4, SaturatedFat 4.3, Cholesterol 43.6, Sodium 1258.2, Carbohydrate 92.4, Fiber 4.5, Sugar 4.5, Protein 36.1
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