Best T Bird Blush Recipes

WEIRD SPAGHETTI

Weird Spaghetti image

Traditionally this is Cincinnati Chili, although I grew up with it as "Farmer's Market Spaghetti" that my Grandmother discovered at the 1933 World's Fair. I deemed it Weird Spaghetti as a child, but "Good weird! A family favorite, we enjoy with just pasta and cheese. Cincinnati Chili is served with shredded Cheddar, oyster crackers, chopped onion and kidney beans.

Provided by Guy Fieri

Categories main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 pounds ground beef, (80/20 lean muscle to fat ratio)
1 onion, finely diced
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground cumin
2 1/2 teaspoons powdered ginger
2 1/2 teaspoons dry mustard
1 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 teaspoon cocoa powder
1 1/2 cups tomato sauce
4 cups low-sodium beef stock
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 pound bucatini noodles, boiled in salted water, drained
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

In a large saute pan over medium heat, brown the ground beef while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and saute until the beef is fully cooked and the onion turns translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 2 to 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock, vinegar and Worcestershire sauce. Bring to a simmer and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with Parmigiano-Reggiano and serve.

BIRD IN A PIE

Bird in a Pie image

Provided by Guy Fieri

Categories main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 20

Ingredients

5 cups all-purpose flour, plus extra for board
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons dried thyme
4 teaspoons dried sage
4 sticks cold unsalted butter, cut into 1 tablespoon pieces
12 to 16 tablespoons cold water
3 tablespoons butter
1 sweet onion, diced
1 medium shallot, diced
5 celery stalks, diced
1/3 cup all-purpose flour
4 cups hot chicken stock
1 rotisserie chicken, meat removed and chopped
2 cups frozen diced carrots and peas
2 teaspoons dried sage
Salt and freshly ground black pepper
1 egg, whisked, for egg wash
Special equipment: 4 (5-inch) aluminum pot pie pans
To prepare the crust:

Steps:

Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough.
To prepare the filling:
In large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
To assemble pies:
Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.