Best Guy Fieris Cuban Pie Alla Munee Recipes

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GUY FIERI'S CUBAN PIE ALLA MUNEE



Guy Fieri's Cuban Pie Alla Munee image

Absolutely crazy insane delicious. I didn't bother with making a pie crust. A Pillsbury fresh frozen one worked just fine. The Mojo sauce had mixed reviews in the family. I didn't care for it but the hubby thought it was ok and the daughter liked it. In addition, I used a pulled pork from a tub that had a very light, mild and sweet bbq sauce to it. I also used a bit more swiss cheese -- ok we like cheese. We didn't bother with the tomato and pickle decoration either. It smelled so good and look so good coming out of the oven there was no time for that. Enjoy! It's awesome!

Provided by Adrienne in Reister

Categories     Savory Pies

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 22

3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening
8 -10 teaspoons cold water
1/2 cup yellow onion, diced
1/2 cup green bell pepper, diced
1/4 cup garlic, minced, plus
1 tablespoon garlic
1/2 cup roma tomato, diced
8 ounces swiss cheese, shredded
7 ounces barbecued pork, bbq style pulled pork
5 ounces deli ham, sliced
1/2 cup heavy cream
4 tablespoons mustard, your preference
4 tablespoons parmesan cheese, freshly shredded or grated
2 dill pickles, thin sliced
1 tomatoes, thin sliced
1 1/2 cups sour cream
1 tablespoon garlic, minced
4 tablespoons lime juice
4 tablespoons orange juice
1 teaspoon dried oregano

Steps:

  • Mojo Sour cream (Alla Munee) Directions:.
  • Mix in bowl and refrigerate for 1 hour.
  • Cuban Pie Crust Directions:
  • Sift together flour and salt into medium bowl.
  • Gently blend shortening into flour until mixture is crumbly.
  • Stir in just enough cold water to keep it all together.
  • Knead or process until smooth ball is formed, as little work as possible.
  • Roll in a ball and refrigerate for 1 hour.
  • Remove, divide into 2 equal balls and roll out to 9-inches.
  • Preheat oven to 450 degrees F.
  • Drape crust into pie tin, poke with a fork and cover with waxed paper.
  • Fill bottom with dried beans and bake pie shell for 10 minutes or until crust lightly browns.
  • Remove and cool before filling.
  • Sofrito Directions:.
  • Add oil to a medium saute pan over medium heat. Add onions, peppers, and garlic, cook until translucent, but do not brown.
  • Add tomatoes, cook for 3 to 5 minutes.
  • Remove pan from heat and hold to add to pork.
  • Pie Filling Directions:
  • Preheat oven to 350 degrees F.
  • Add 2 ounces of the Swiss cheese to pre-cooked pie shell, add pulled pork on top of Swiss cheese.
  • Top pulled pork with sofrito mixture.
  • Add remaining Swiss on top of pork.
  • Lay sliced ham on top of Swiss cheese.
  • Mix together the heavy cream and mustard and pour on top of ham and then top with Parmesan.
  • Add pie crust to top, wrap aluminum foil around edges of pie crust, and bake for 25 minutes.
  • Remove pie from oven, let cool and set for 5 minutes.
  • Add sliced pickles to the center of the pie, starting at the center and fanning the pickles in the middle.
  • Add sliced tomatoes to the outside ring of the edge of the pie, overlapping the pickles in the center.
  • Cut pie and serve with dollop of Mojo Sour cream.

Nutrition Facts : Calories 1107.4, Fat 81, SaturatedFat 31.8, Cholesterol 135.6, Sodium 1201.5, Carbohydrate 62.1, Fiber 3.7, Sugar 6, Protein 34.3

RICE A MUNEE



Rice a Munee image

Provided by Guy Fieri

Categories     side-dish

Time 32m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 tablespoons unsalted butter
1 cup broken vermicelli
2 cups basmati rice
3 ounces prosciutto, chopped
1 cup diced yellow onions
1 red bell pepper, diced
2 tablespoons minced garlic
3/4 cup frozen peas
1/2 cup white wine
3 1/2 cups chicken stock
Salt and freshly cracked black pepper

Steps:

  • In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.

SOUTHERN PECAN PIE



Southern Pecan Pie image

Provided by Guy Fieri

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

1 sheet refrigerated piecrust (half a 15-ounce package)
1 cup light corn syrup
1 cup packed light brown sugar
1/2 teaspoon salt
5 1/3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
2 cups toasted pecan halves
Freshly whipped cream, for serving (optional)

Steps:

  • Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
  • Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
  • Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
  • 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
  • Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

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