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1809ChorizoPoutine1

Scratch Made Fries with Chorizo Poutine

Prepare the fries: Wash and scrub the potatoes, cut potatoes into 1/4-inch slices, and then slice into 1/4-inch sticks. Fill a large bowl with water and vinegar, and soak potatoes, for at least 30 minutes, and up to 24 hours. Remove potatoes from the water, drain and pat dry with paper towel. Make the chorizo

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1809_ThreeCitrusChicken_1

Three Citrus Chicken Breast with Compound Butter

Prepare compound butter: Using a microplane grate zest off grapefruit, lemon and oranges. Add to a mixing bowl with butter, minced shallot, Fresno chile, chives, 1 teaspoon salt and sprinkle with freshly ground black pepper. Mix together well and set aside. Marinate chicken: Slice citrus into 1/4-inch slices and add to a large baking dish

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1807_ElevatedPotatoSkins_1

Elevated Potato Skins

Preheat oven to 350 degrees F.  Preheat 3-inches of canola oil to 350 degrees F in a deep heavy pot. Pierce the potatoes a few times with a fork. Place directly in the center oven rack and bake until tender, about 1 hour. In a saute pan over medium-high heat, add butter, leeks and 1

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1807_TrueTexasStyleChili_2

Beer Cheddar Cheese Sauce

In a medium sauce pan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, about 3 to 4 minutes. Pour in the beer and half and half and continue to whisk to create a smooth, thick mixture. Add the

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1805_FriedProvoloneWithFreshItalianSalsa_1

Fried Provolone with Italian Salsa

Make the Italian Salsa: add the tomatoes, onion, basil, olive oil, white balsamic vinegar, salt, pepper and red pepper flakes in a bowl. Toss well, and set aside (do not refrigerate). In a large Dutch oven, preheat 3 to 4 inches canola oil to 375 degrees F. Make the Fried Provolone: Slice the provolone into

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1805_ChicagoBeefKabobs_3

Chicago Beef Kebabs with Giardiniera Gremolata

Make the Giardiniera: Place cauliflower, carrots and peppers into a large bowl. Stir in 2 tablespoons salt and toss. Fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. In a medium sauce pan over medium-high heat add the vinegar, garlic, 2 teaspoons salt, and bay

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1804_RedQuinoaMangoSalad_1

Red Quinoa and Mango Salad

Rinse the quinoa in a strainer several times with cold water. In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil. Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open,

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1804_BananaLeafWrappedSeabass_1

Spicy Grilled Corn Salsa

Preheat grill to medium-high. Place the corn on a preheated grill and cook 5 to 6 minutes per side until well charred all over. Drizzle the poblanos and fresnos with olive oil and season with salt and pepper. Put the chilies on the grill and cook for 3 to 4 minutes until lightly charred on

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1804_BananaLeafWrappedSeabass_1

Banana Leaf Wrapped Chilean Sea Bass with Pickled Red Onions

Special equipment: toothpicks Make the Pickled Red Onions: In a medium sauce pan over high heat add the vinegar, sugar, salt, and peppercorns. Mix well and add the beet and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and

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1803_ChilledPicoDeGallo_1

Pico de Gallo

In a small bowl add the diced tomatoes, onions, jalapeno, cilantro, garlic, lemon juice, celery juice, olive oil and salt. Mix well to combine, cover and refrigerate for 15 to 20 minutes. Drain before serving. *For fresh celery juice, process 1 stalk celery with 1 tablespoon water in a blender until smooth. Pour into a

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1803_ChayoteSlaw_1

Chayote Slaw with Cumin and Lime

In a small bowl, add the mayonnaise, buttermilk, cumin, agave, lime juice, zest, 1 teaspoon salt and pepper. Whisk to combine and set aside. In a medium bowl, add the chayote and remaining salt, toss to mix and place on paper towel lined baking tray, for 10 minutes. In a large bowl, add the drained

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1803_MexicanChilePorkChops_2

Grilled Green Chile Sauce

Preheat grill to high. In a large bowl, add the hatch chilies, poblanos, jalapenos, Anaheim peppers, scallions and sweet onions. Drizzle with half the olive oil, add 1 teaspoon salt and mix well to coat. Place the chilies, scallions and onion on the grill and toast until well charred – about 2 to 3 minutes

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1803_MexicanChilePorkChops_1

Mexican Chile Pork Chops

Brine the pork chops: In a large saucepan over high heat, add the beer, water, agave, lime, garlic, dried chilies, oregano, cumin, peppercorns, and salt. Stir until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large resealable plastic bag and add the pork chops.

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1802_LobsterHushPuppies_5

Lobster Hushpuppies with Horseradish Cream

Make the Horseradish Cream: In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and pepper. Whisk to combine, cover and refrigerate. Poach the lobster tails: In a large pot, add 3-inches of cold water, white wine, lemon, crab boil, garlic, salt and pepper. Bring to a boil then drop in

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1802_SmokedPrimeRib_1

Smoked Prime Rib

Pre-heat kettle style grill with charcoal.  Arranging charcoal to one side so you have 2 zones of direct heat and indirect heat. Place soaking hardwood chips on top of the hot coals. Add an aluminum pan on the indirect heat side to catch any drippings. Put the wire rack on the grill and cover to

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Grilled Polenta with Peppers and Pecorino

Place the peppers on a clean seasoned preheated grill. Cook the peppers until well charred all over, about 3 to 4 minutes per side. Remove the peppers from the grill and immediately place in a large bowl, cover with plastic wrap, and allow the peppers to steam for 10 minutes. Take the roasted peppers, peel

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1811_GrilledCioppino_01

Grilled Cioppino with Fire Roasted Tomato and Vegetable Puree

Preheat grill to medium-high. Wipe down grates with an oil-blotted towel to clean and create a non-stick surface. Marinate seafood: In a large bowl, squeeze the lemon halves (catching seeds and discarding) into a large bowl, then add the halves themselves as well to the bowl. Add white wine, garlic, capers, olive oil, salt, pepper

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Guy Fieri Bacon Wrapped Hot Dogs, Zucchini Chips with Parm, Rock n Roll Mai Tai, Big Island Punch, Raspberry Picante Paloma Pitchers

Raspberry Picante Paloma Pitchers

Makes: 2 quarts (6 to 8 servings) Time: 15 minutes You’ll Need: A couple of big pitchers Prep-Ahead Tip: Make the base recipe (minus the club soda) in big batches, up to a day ahead, and hold it in the fridge, so when the party is on all you need to do is pour (rather than

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Guy Fieri Book

Roasted Tomatillo Avocado Sauce

From “Guy On Fire” 1. Preheat the oven to 350°F 2. place the tomatillos on a baking sheet and toss them with a bit of olive oil Season with salt and pepper and roast until nicely charred, about 10 minutes. Set aside to cool. 3. Combine the tomatillos, 1/4 cup water, 1 teaspoon salt, cumin,

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COPYRIGHT 2012 JOHN LEE PICTURES

Grilled Lamb with Mint Mojo Sauce

Makes:  8 to 10 servings Time: 2 hours 45 minutes You’ll Need: Grill Prep-Ahead Tip: To lighten your load on the big day, make the mojo the day before and refrigerate, covered. 1. Place the lamb in a large freezer bag. Add marinade ingredients, seal and refrigerate for at least 2 hours, or overnight. 2. Preheat the

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1602_CauliflowerSteakWithKalamataOliveAndRedPepperTapenade_01

Cauliflower Steak with Kalamata Olive and Red Pepper Tapenade

Preheat the oven to 400 degrees F. Prepare the Tapenade: In a food processor, combine the olives, red peppers, raisins, orange zest, tarragon, parsley, capers and black pepper. Pulse 6-7 times until just combined and rough chopped. Pour in the olive oil and pulse 2-3 times more to mix together. The mixture should be smooth

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1707_GrilledSouthwestLobsterRoll_001

Grilled Southwest Lobster Roll

Preheat grill to medium-high heat. For the Habanero Butter: In a small sauce pan over medium heat add the butter, habanero, shallot, garlic and capers and season with salt and pepper. Cook the mixture until the shallots start to turn translucent. Deglaze the pan with the white wine, lime juice and zest. Cook the mixture until

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1713_GrilledOystersRockefellerWithSpinachBaconFondue_003

Grilled Oysters Rockefeller with Baby Spinach Bacon Fondue

Preheat the grill to medium-high heat. Heat 4 tablespoons of butter with shallots, garlic, bacon, and salt in a large saute pan. Saute until the shallots are translucent and the bacon is crispy, about 6 to 8 minutes. Add the flour and mix together well to make a roux. Stirring frequently, cook the roux until

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1713_FireGrilledNYStripSteakPeppercornSauce_002

Grilled New York Strip Steak with Five Peppercorn Sauce

Preheat the grill to medium-high heat. In a medium sauce pan over medium high heat add the beef stock, bring to a boil and immediately reduce to a simmer. Cook the beef stock until it has reduced to 1/2 cup, about 45 minutes, reserve to the side. Season the New York strip steaks with the

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Guy Fieri Brazilian Bacon Wrapped Chicken Thighs with Peri Peri

Brazilian Bacon-Wrapped Chicken Thighs with Peri Peri Sauce

Makes: 6 servings Time: 2 hours 30 minutes You’ll Need: Grill, Food Processor or Blender, Toothpicks Prep-Ahead Tip: Brine and wrap the chicken thighs the night before. Transport in an airtight container in an iced cooler to the tailgate. Make the peri peri a day in advance, which allows the flavors to meld together nicely. To

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Funky Hot Mustard

Makes: 1 cup Time: 5 minutes Mix all the ingredients in a small bowl until well combined. Refrigerate until ready to use.

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Spicy Ketchup

Makes: 1 cup Time: 5 minutes Mix all the ingredients in a small bowl until well combined. Refrigerate until ready to use.

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Tailgate17

Grilled Sausage Kebabs Three Ways

Makes: 12 Kebabs Time: 45 minutes You’ll Need: Grill, heavy skewers (either thick bamboo or metal skewers) Prep-Ahead Tip: Make the condiments up to 3 days in advance and store in the refrigerator, then simply take an iced cooler to the tailgate. Thread the kebabs the night before or morning of and transport in an airtight container in the

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buffalo wings 2

Buffalo Blue-Sabi Lollipop Wings

Prepare the wings: In a large pot, combine all the brine ingredients (except ice) and bring to a simmer. Stir well until salt and sugar has dissolved. Remove from heat and dump in ice to cool. Add chicken wings to cooled brine, cover and refrigerate for 30-45 minutes. Once brined, remove wings from brine and

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Guy Fieri Roasted Tri Tip Dip Sandwiches

Santa Maria Tri-Tip and Achiote Oil

Santa Maria Tri-Tip Makes: 6 servings Time: 8 hours You’ll need: Grill, instant-read thermometer Prep-Ahead Tip: Achiote oil can be made weeks in advance. Marinate and wrap the tri-tip at least 1 day before. Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar,

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TriTipDip02

Tri-Tip Dip Sandwich with Horseradish Cream Sauce

Makes: 6 sandwiches Time: 35 minutes You’ll need: Grill, propane burner Prep-Ahead Tip: Chill the cooked tri-tip so it’s easier to slice nice and thin. Make the jus ahead of time, and when you reheat it you can fortify it with any off-cuts from the beef. Garlic butter and horseradish mayo can be made a day or two

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Guy Fieri Andouille Stuffed Pork Loin

Andouille-Stuffed Pork Loin with Creole Mustard

Makes: 6 to 8 servings Time: 3 hours You’ll need: Grill with lid, large freezer bag, honing steel, instant-read meat thermometer Prep-Ahead Tip: Prepare and brine the pork loin the morning of. Drain it, pat it dry, and stuff with andouille before you transport it to your tailgate, so all you have to do on-site is unwrap it

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1702_JustinsTomatoSalad_001

Heirloom Tomato Salad

Add the cucumbers, onion and salt to a bowl and stir to combine. Set aside and allow to sit for 30 minutes drawing out any excess moisture. Drain and discard liquid.   Add the sugar, apple cider vinegar, mayonnaise and dill to a large bowl, season with pepper and stir to combine. Add the tomatoes

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1702_Black&BlueBurger_002

Black and Blue Burger

Preheat grill to medium-high heat.   Blackening Spice: In a small mixing bowl combine the garlic, onion, black pepper, salt, cumin, Italian seasoning, paprika, chili powder and cayenne pepper. Store in an airtight container.   Garlic Butter: In a medium sauce pan over medium heat, add the butter and garlic, melt the butter and cook

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1702_BananasFosterMilkshake_002

Bananas Foster Milkshake

Bananas Foster: Add the butter and the bananas to a medium non-stick skillet over medium-heat and cook until caramelized, about 2 minutes per side. Stir in the sugar and cinnamon. Pulling the sauté pan away from the flame add the banana liquor, stirring to combine. Finish the bananas with the vanilla extract and salt, pull

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1702_RedWineFries_002

Red Wine Fries with Cabernet Ketchup

Add the potatoes, red wine, salt and sugar into a medium pot and bring to a boil. Once at a boil, par-cook for 13 minutes to soften. After 13 minutes, immediately turn off the heat and allow to cool completely in the wine. Strain the potatoes from the wine and pat dry with paper towels.

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1708_BrandadeWithGrilledSourdough_001

Brandade with Grilled Sourdough

Preheat oven to 350 degrees F. Preheat grill to high.   Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Place in the oven and roast for 20 minutes, or until slightly brown and tender on the inside. Remove from the oven and place the potatoes into

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1701_GrilledAsparagusAndFennelSalad_001

Grilled Fennel and Asparagus Salad

Preheat grill to medium high heat and brush with oil prior to grilling.   For the vinaigrette: In a medium mixing bowl add the minced garlic, lemon juice and zest, salt, pepper, chili flakes and the Italian white wine vinegar and whisk together well. Take the extra virgin olive oil and slowly whisk into the

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1703_GrilledBBQShortRibsANDRoastedRedPepperPolenta_001

Roasted Red Pepper Polenta

Place the red peppers over high flame on the stove top burner, fire roast the red peppers until the skin turns black on all sides. Remove the roasted red peppers from the burner and place into a medium bowl, cover with plastic wrap, allow the peppers to steam for 10 minutes. Take the roasted red

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1703_GrilledBBQShortRibsANDRoastedRedPepperPolenta_002

Grilled BBQ Short Ribs

*if you don’t have a pressure cooker you can do this in a large Dutch oven and cook for 2 1/2 hours in the oven at 350 degrees F. If you don’t have a large pressure cooker, you can sear the short ribs in a large cast iron pan before building in the pressure cooker.

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1710_HurricaneBowlas_001

Hurricanes By The Pitcher

For the simple syrup: Using a vegetable peeler, remove 2 long strips of lemon peel (trying to avoid too much of the white pith as this makes it bitter). Combine with water, sugar and lemon juice in a sauce pan. Bring to a simmer and stir until sugar has dissolved. Remove from heat and allow

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1710_PlaintainPancakes_001

Plantain Pancakes

Prepare the plantain pancakes: In a large mixing bowl add the plantain pieces, mash with a fork until smooth and slightly chunky. Add the onion, ginger, scallions, onion, buttermilk and salt. Whisk together then add the cornmeal, flour and butter, whisk until just combined. Cover and place into refrigerate 30 minutes.   Fry the pancakes:

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1710_CajunBBQPrawns_001

Cajun BBQ Prawns

Preheat the grill to medium-high heat. Combine the garlic, black pepper, salt, cumin, onion, cayenne pepper, paprika and chili powder in a small bowl.  Store in airtight container.   For the BBQ Sauce: Set a small sauce pan over medium-high heat. Add the bacon, onions and garlic and saute until onions are translucent and bacon

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1709_GrilledVegetable&GoatCheeseSalad_002

Grilled Cauliflower and Celery Root Salad

Preheat grill to high.   Dressing: In a medium mixing bowl add the goat cheese, mayonnaise, sour cream, meyer lemon zest and juice, orange blossom honey, champagne vinegar, chives, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.   For the salad: In

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1706_ZaAtarFlatbreadToppedWithSleek_001

Za’atar Flatbread with Lebanese Veggie Slaw and Goat Cheese – courtesy of Jay Hajj

For the veggie slaw: In a small bowl, combine the lemon zest and juice, the olive oil, salt and Aleppo or red pepper flakes. Whisk well, and set aside. In a medium mixing bowl add the romaine, red onion, red pepper, cucumber, cherry tomatoes, parsley and mint, mix together until well combined. Pour the lemon dressing

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1706_LambKoftaBurger_001

Lamb Kofta Burger

Tahini Yogurt Sauce: Add the greek yogurt, tahini, lemon zest and juice, salt and water, whisk together well, cover and reserve in the refrigerator.   Pickled Turnips: In a small sauce pan over medium-high heat, combine the water, apple cider vinegar, garlic, bay leaves, salt, and brown sugar, sliced turnips and beets. Bring to a

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1704_CrispyCornflakeCrustedChickenSliders_002

Crispy Cornflake Crusted Chicken Sliders

Preheat deep cast iron skillet with canola oil to 350 degrees F. Take the cabbage, remove the bruised outer leaves, cut the cabbage in half through the core to the top, separate the halves, remove the core with a V cut. Take the core cabbage half, lay down flat and slice finely with a chef’s

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Pan Fried Prosciutto-Wrapped Scallops with White Wine Buerre Blanc

Preheat the oven to 350 degrees F.   Prepare the Dry Rub: In a small bowl, combine the paprika, cayenne, granulated garlic, salt and pepper. Mix well.   Prepare the Scallops: Remove the side muscle from the scallops unless already done. Pat the scallops completely dry. Sprinkle the rub over the scallops, turn over and

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GUY_PROCEDURALS20101028_379_JOHNLEEPICTURES-2

Matthew’s Malibu Oysters

Pre heat a grill to high. Shuck the oysters and set aside in refrigeration or on ice, keeping in the shell In a small bowl combine the mayonnaise, white vinegar, parmesan cheese, salt, freshly cracked black pepper, cayenne and white pepper In a small sauté pan, add the olive oil and heat over medium high

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