Talk Takeaway: Cooking with Guy Fieri

Posted on Feb 7, 2013 10:45am

Guy Fieri stops by to cook us tasty dishes for a Grammy Award party. 

Yield: 8 servings
3 pounds chicken tenders or boneless skinless breast cut into 1 1/2-inch strips
2 cups buttermilk
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons granulated garlic
3/4 teaspoon kosher salt
2 teaspoons pepper
3/4 teaspoon red pepper flakes
1 1/2 cup smoked almonds
12 large sourdough hard pretzels
Canola oil, for frying
Spicy Honey Dijon Sauce, recipe follows
Large resealable plastic bag

In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes.
Place buttermilk and half the spice mix into a double-lined resealable plastic bag.
Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours.
Reserve remaining spice mix.

Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs.
Remove almonds and place into shallow bowl.
Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder.
Add to almonds mix to combine.

In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan.
Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.

Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders.
Gently add tenders, in batches, to the oil.
Be sure not to over crowd the pan.
Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through.
Remove and drain on a cookie sheet lined with a wire rack.
Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.

Spicy Honey Dijon Sauce:
1/2 cup Dijon mustard
1/4 cup honey
1 chipotle pepper in adobo sauce, minced
2 teaspoons adobo sauce (optional)
1 teaspoon cider vinegar

In a large mixing bowl (or food processor) combine all ingredients and mix well. Refrigerate until ready to use.

Sriracha Buttermilk Sauce:
2 tablespoons Sriracha
1 cup ranch dressing
1 teaspoon fresh Lemon Juice

In a large mixing bowl combine ingredients and whisk together. Refrigerate until ready to use.

Prep Time: 15 minutes | Total Time: 15 minutes | Yield: 4 small tacos

1 cup canola oil
4 pot sticker wrappers
2 ounces sashimi grade ahi tuna, diced
2 ounces Mango Jicama Salsa, recipe follows
1-ounce Sweet Soy Sauce, recipe follows
2 ounces Wasabi Cream, recipe follows
3 ounces pea shoots
1-ounce eel sauce

In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F.
Fold the pot sticker skins to create a taco shape and fry in the canola oil.
Set aside to cool.

In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce.
Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.

To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.

Mango Jicama Salsa:
1 cup mango, peeled and cut into 1/4-inch cubes
1/4 cup jicama, peeled and small diced
1/4 cup (1/4-inch) diced red onion
1 tablespoon finely chopped cilantro leaves
1 tablespoon sweet chili sauce
1 teaspoon seeded and finely diced jalapeno
1/4 teaspoon fine sea salt

In a small bowl, gently stir all of the ingredients together.
Allow the flavors to marry for 20 minutes before serving.

Sweet Soy Sauce:
1 cup soy sauce
2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon chili flakes
1/4 teaspoon wasabi powder

Whisk all ingredients in a small bowl until well combined.
Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.

Wasabi Cream:
1 cup heavy cream
2 tablespoons sour cream
2 tablespoons wasabi powder
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon fine sea salt

Combine all of the ingredients in a mixer fitted with a paddle attachment.
Whip on high until the mixture forms hard peaks, about 5 minutes.
Refrigerate until ready to use.

Time: 40 mins | Serves: 4 servings

12 ounces large shrimp, shelled, deveined, halved and diced
Kosher salt
6 ribs celery
1/4 cup lime juice
Juice of 1 orange
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Freshly cracked black pepper
2 tablespoons finely chopped fresh cilantro

Tortilla Strips:
4 cups canola oil, for frying
Three 6-inch corn tortillas, sliced into strips
Kosher salt
2 small heads of Boston lettuce
1 lime, cut into wedges
Fresh cilantro sprigs, for garnish

For the ceviche: Place the shrimp into a pot of salted water.
Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes.
Drain before adding to the rest of the ceviche.

Peel the celery and place in a food processor with the lime juice and orange juice.
Puree until smooth and set aside.
Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper.
Add the shrimp and stir well to incorporate.
Cover and chill the ceviche in the fridge for 15 to 20 minutes.
The shrimp will turn pink and the fish will turn white when cooked.
Toss with the cilantro just before serving.

For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F.
Add the tortilla strips and fry until golden brown, 3 to 4 minutes.
Remove to towel-lined dish and drain.
Season with salt.

Separate and wash Boston lettuce leaves.
Finely slice the outer green leaves.  
Keep the inner smaller leaves and set aside to use as cups.  
To assemble, take the cups and line with some of the shredded lettuce.  
Top with shrimp ceviche and garnish with fried tortilla strips and a sprig of cilantro.

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