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Spicy Swiss Chard and Artichoke Dip

Preheat the oven to 375 degrees F.   Cook the Swiss Chard: Heat 1 tablespoon of butter in a medium saute pan over medium heat. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the bacon and cook until crispy and browned, another 5 minutes. Add the swiss chard and stir

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Yucca Fries with Southwest Fry Seasoning

Preheat Dutch oven with 3 cups canola oil to 300 degrees F.   For the seasoning: In a small mixing bowl combine the ancho powder, smoked paprika, cumin, onion powder, granulated garlic, sugar, salt, pepper, and superfine sugar. Store in airtight container.   For the fries: In a large bowl filled with 8 cups of water and

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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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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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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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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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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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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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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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White Bean Tahini Puree with Toasted Pita Chips

For the Toasted Pita Chips: Combine the cumin, za’atar, granulated garlic and chile powder in a small bowl. Brush the pita breads with the extra virgin olive oil on both sides, and then cut each pita into 8 triangles. Toss the pitas evenly in the za’atar seasoning so they are fully coated. Place the pitas

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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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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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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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Jicama Black Bean Salad

Prepare the salad: Combine the jicama, black beans, red pepper, cilantro, lime zest and juice and oil in a large bowl. Season with salt and pepper. Refrigerate until ready to serve. Serve on top of the baby kale.   Yield: 2 cups Time: 10 minutes

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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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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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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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Mexican Mac-n-Cheese

Preheat oven to 350 degrees F. Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt and saute in a medium saucepot over medium-high heat. Saute the vegetable until the onions are translucent, about 6 to 8 minutes.  Add the cumin, chile powder, cayenne pepper, and flour, stirring frequently with a wooden

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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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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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