Tag Archives: Guy Fieri

Huli Huli Hawaiian Chicken

Huli Huli Hawaiian Chicken

  • Servings: 2
  • Difficulty: easy
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Huli Huli Hawaiian Chicken
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When I can’t sleep I can always count on the Foodnetwork playing Triple D. I eat that show up because most of those places are the kind of places I like to eat. So I saw an episode where he was in Hawaii and some guy named Mike sells chicken and pork on the side of the road. He has a truck bed with rotating rods and loads them up with bird or snout and cooks them over hot coals.

Huli Huli technique is a three step process that includes a brine, a rub and a baste. This extra care of the chicken creates a interesting depth of flavor, not to mention tenderness. I planned on cooking my chicken on kebabs in my homemade tandoor oven but the weather wasn’t cooperating so I used my skillet instead. Skin on, bone in would likely be best but Jill is funny about chicken (no white bits can be showing or she will pick at it).

The dry rub is spicy and earthy but the Huli Huli sauce is sweet and tangy. I served it with brown rice and a broccoli salad. For the broccoli salad I wanted it cold and also wanted to use some pineapple that I had on hand. It was a great balance to the chicken. Really nice meal. Next time, I want to grill it for an extra layer of depth.

Ingredients:
2 free range air chilled chicken breasts
Brown rice

Brine
1/2 cup Kosher Salt
1/4 cup of Sugar
2 bay leaves
3 garlic cloves smashed
1 lemon juiced with halves used

Dry Rub
2 tbs of garlic powder
2 tbs of Kosher salt
1 tbs paprika
1 tbs of onion powder
1 tsp of cumin powder
1 tsp of black pepper

Huli Huli Sauce
1 cup pineapple juice
1/2 cup of ketchup
1/2 cup of soy sauce
2 tbs of Sherry wine vinegar
2 tbs of Sriracha
1/2 cup of brown sugar
2 tsp ground ginger

Directions:
1. Cube your chicken into kebab sized pieces and place them in a bag. Place a saucepan on low heat and add your brine ingredients. Remove and add ice until “cool”. Add the brine to the chicken.
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2. When time to cook, remove the chicken and pat it dry. Season with the dry rub you created. Skewer your chicken and cook until done.

3. While the chicken is cooking, make your huli huli sauce by adding the ingredients in a sauce pan and cooking to combine and reduce. Use some of this sauce to baste your chicken while cooking to caramelize for another level of flavor.

4. Serve over brown rice and top with the Huli Huli sauce.

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Drunken Pork Sandwich (Tortas Ahogadas)

Drunken Pork Sandwich

  • Servings: 6-8
  • Difficulty: medium
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Drunken Pork Sandwich
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One of my favorite shows is Diners, Drive-ins and Dives hosted by Guy Fieri on the FoodNetwork. Those are the places I like to try when I am traveling. What I like about it is that most of those places do a few dishes really well or they put a unique spin on their version. We go to Cabo yearly and like to try various places. We almost have a full slate of places we like, so it’s hard to fit in new ones.

On Guy’s Big Bite he and Jonathan Waxman made this sandwich called Tortas Ahogadas which I think translates to Drunken Sandwich. Guy got the idea from a little shack he went to while filming an episode of Triple D in Cabo San Lucas. Sad to say the little stand is now gone, but tried to keep it alive with his own spin on it. The way he talked about this sandwich made it a must try for me.

This thing is pretty awesome. It does take a while to make given several steps but it’s not too crazy. Soft and spicy pork butt shredded on a simple roll, smothered in this spicy tomato sauce topped with pickled onions and pico. You get smoky, tangy, sweet, spicy all in one bite. It’s fabulously messy with juices dripping off your hands. And I get to have it for lunch for the next two days.

Ingredients:
Sandwich:
Rolls
Butter for the rolls
Dukes Mayo
Cilantro
Pickled Onions (ingredients below)
Tomato Sauce (ingredients below)
Braised Pork Butt:
2 tbs chili powder
2 tbs ground cumin
2 tbs granulated garlic
2 tsp dry mustard
1 tsp ground coriander
2 tbs kosher salt
1 tsp black pepper
2 1/2 pounds boneless pork butt, fat trimmed, cut into 3 or 4 large pieces
1/4 cup canola oil
2 bottles of Mexican beer

Tomato Sauce:
6 to 8 dried chile de arbol (soaked in warm water)
2 tbs oil
1 white onion (diced)
1 jalapeno (seeded and diced)
4 cloves garlic (minced)
2 tsp cumin
1 tsp dried Mexican oregano
1/4 cup red wine vinegar
One 28-ounce can crushed fire-roasted tomatoes
1/2 cup of Mexican Beer
Kosher salt and black pepper

Pickled Red Onions:
1 tablespoon olive oil
1 red onion (sliced into long strips)
2 tsp Kosher salt
1 tsp of cayenne
2 tbs of honey
pinch of cinnamon
1/ cup of red wine vinegar
1 bay leaf

Directions
This has four parts… the pork butt, the tomato sauce, pickled onions and pico de gallo.

1. Start with the Pork butt. Trim a lot of the big fat parts off the butt. Then cut it into 3 or 4 big chunks because you want to maximize the sear but also allow it to be covered in the beer. Mix your rub and apply it to the pieces of pork butt until well coated. Preheat your oven to 375 or Crock pot. In large cast iron skilled on medium high heat, add some high heat oil like canola or grapeseed and sear the meat on each side. Takes about 10 minutes.
Turn off the heat and de-glaze with the beer. If you use the oven make sure the meat is covered with beer and then wrap in foil and put it into the oven for 4 or 5 hours. Let it cool and shred with a fork.
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2. Pickled onions: Cut your onion into ribbons. In a medium heated pan add some oil and then the onions to soften.
Add the spices, honey, and vinegar and bring to a boil and reduce to a simmer for 1 minute and remove from the heat. Let it cool and then put it in the fridge until ready to use. IMG_9606
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3. Tomato sauce will take about 70 mins. Start by soaking your dried chilies in warm water for about 20 minutes. I microwaved some water for two and half minutes then added the chilies and put another measuring cup on top to ensure they are submerged. (see below)
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Take a large pot and put it on medium heat. Add some canola oil. Dice your onions and add them to the pot to sweat for 5 minutes. Next add your minced garlic, jalapenos and chilies. Let those also sweat for about 4 minutes.
Then add your spices and liquids and let this simmer for 50 minutes.
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Use an immersion blender or carefully pour your tomato sauce into a blender and blend until smooth.

4. Pico: I took four tomatoes, one onion, one jalapeno and a handful of cilantro and diced it all up. I then squeezed the juice of 1.5 limes and salted and peppered to taste.

5. Assembly. Butterfly your roll and butter each side. Place it in your oven on broil until brown and crispy.
Add you shredded pork. Top with your tomato sauce and then add your pickled onions and pico and cilantro. Lastly slather a little Dukes on the top side of the roll. Grab three or four napkins and a beer or cocktail and enjoy.

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Scratch Green Bean Casserole

Green Bean Casserole

  • Servings: 10
  • Difficulty: easy
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Homemade Green Bean Casserole
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The Canadian Thanksgiving happens in October because they like to double dip their holidays by spreading them out. Following their Thanksgiving I was talking to a colleague and asking her about her Thanksgiving. She called out our US of A green bean casserole as a suspect dish. As she put it don’t you guys eat green bean in mushroom soup with fried onions and cheese? I replied “hell yeah we eat it but don’t knock it till you try it….it’s our version of a healthy poutine. Instead of french fries we use green beans. #Merica #GreenBeanPoutine”

Mom used the canned stuff and it works but the depth of flavor from doing this from scratch doesn’t compare. Sorry Mom. I am not trying to boycott all Campbell soups here, but just give this homemade gravy a try.
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Adapted from Guy Fieri
Ingredients
1 ½ lbs of Green Beans (trimmed)
2 tbs of unsalted butter
1 tbs of vegetable oil
2 shallots thinly sliced
4 cloves of garlic
1 tbs of fresh thyme
1 lbs of mixed mushrooms (sliced and trimmed)
½ tsp of Cayenne
2 pinches of Kosher salt
½ tsp of fresh nutmeg
Black Pepper

2 tbs of AP Flour
1 cup of Chicken broth
1 cup of sour cream
½ heavy cream
1 glug of Congac
1 cup parmesan and cheddar cheese (freshly grated)

Top with a little cheddar and fried onions. (I didn’t make these this year).

Directions
1. Boil a briney pot of water and cook your trimmed green beans for about 2 mins. Remember this are going into the oven. Pull them out and shock them in cool water to stop the cooking and to maintain that bright fresh green color. I did this a day early for a time saver.

2. Gravy – cast iron skillet on medium heat. Add butter, oil and shallots and cook until soft. Add your sliced mushrooms and minced garlic. Add thyme and seasons and cook for a minute or two.

Now add your flour and start your rue and good until you get a good color of medium brown. Add your stock and fully incorporate. Reduce your heat and add sour cream and cream and cook/stir for 5-7mins. Fold in your green beans to fully incorporate into the gravy.

3. Pour into a glass casserole dish and top with parmesan and cook 400 until bubbly 10-15mins. (remember everything is already cooked so you are just trying to heat it all up and brown your cheese) . Right before taking it out add the fried onions on top to warm them up.
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Guy’s Lobster Ravioli

Lobster Ravioli

  • Servings: 2
  • Difficulty: not hard but tedious
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This is great from a flavor and “wow factor” stand point.  Making it gives you the feeling like you are really whipping up something special. Maybe it’s because I don’t often buy/cook lobster. It was also more tedious than what I typically cook. It’s two hours and requires your attention the entire time. After I finish a recipe I ask, if I make it again how would I change it? For this one, I would have stuffed more into my ravioli. I was really worried they would explode so kept them on the smaller side.

BTW This is a Guy Fieri recipe from Food Network. I didn’t stray from his recipe so copied the directions from the below link http://www.foodnetwork.com/recipes/guy-fieri/lobster-ravioli-recipe.html?oc=linkback

Not as pretty as Guy's but tasty
Sorry iPhone pic. Even with a good camera, it isn’t as pretty as Guys’

Ingredients:
Ravioli
1 tbs    olive oil
2 tbs    minced shallot
1 tbs    minced garlic
1 stick  butter (unsalted)
2 tps    fresh basil
2 tps    fresh parsley
½ tps   fresh tarragon
16 oz    fresh lobster, shelled and cut into pieces. (not too small or too big)
2 tps    lemon zest
2.5 tbs all purpose flour
2 tps    Kosher Salt
1 tps    black pepper
48        wonton wrappers

Brown Butter Sage Sauce
1 stick unsalted butter
1.5 tbs capers, drained
4          fresh sage
2          garlic cloves
2 tps    fresh parsley
1          lemon juiced
½ tps   fresh tarragon
½ cup   shaved parmesan cheese
Olive oil for drizzling and Kosher salt and Pepper to taste

Directions:

For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid.

Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely.

Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don’t dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.

Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.

Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon — this will release their aroma but they’ll maintain their bright vibrant color.

To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.

Lobster Tail
Lobster Tail

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Fried Shrimp Po’ Boy

Fried Shrimp Po'Boy

  • Servings: 2
  • Difficulty: easy
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Sunday afternoon is when I usually plan my weekly menu. Last night I went to the store a little late so needed to whip something up fairly quickly. Recently saw an episode of Food Network’s Triple D ( I think it was Broken Record, San Francisco) where they made a killer looking fried shrimp po boy with crab mayo. Shrimp isn’t at the top of my protein list but it looked really good.

My “go to” supermarket isn’t where I usually buy meats that need to be the star of the show. So while I was okay with the shrimp, I decided to forgo the crab. As a side, I baked some french fries and used my oil to fry up some sliced jalapenos.

Ingredients:
Shrimp Po Boy
Hoagie roll ( I found a cheddar jalapeno one that looked pretty good)
½ lb Shrimp ( peeled and put them in cool salted water)
2 eggs
½ cup Corn meal
½ cup Corn Flour
1 tsp Slap Ya Mama seasoning
½ tsp Onion Powder
½ tsp Garlic Powder
Pinch of salt and Pepper
Arugula
Peanut oil or Vegetable oil for frying

Spread
¼ cup Dukes Mayo
1 tsp Siracha
1 tbs Horseradish
1 tsp chili paste
Fresh herbs (lemon verbena needed pruning)

Directions:
Remove the shrimp from their brief brine bath and pat them dry.
While the oil is heating up mix your wet and dry batter for frying the shrimp.
Wet = beat a couple of eggs in a bowl.
Dry = combine flour, corn meal, seasonings in another bowl.
Assembly line for the shrimp…dry, wet, dry and into the hot oil. (medium heat)
They only take about two mins. Remove and let them drain on paper towel/wire rack.

Split, butter and toast your bread in a broiler until golden brown. Spread both sides with the sauce. I went with mayo over ketchup to balance the heat of the spices. You could squeeze a lemon slice to add some acid.

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