Best 20 Fieri Recipes

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GUY FIERI'S BLOODY MARY FLANK STEAK



GUY FIERI'S BLOODY MARY FLANK STEAK image

Categories     Beef

Yield 4-8 people

Number Of Ingredients 13

1 Cup vegetable juice
1/2 cup vodka
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
2 garlic cloves, crushed
1 teaspoon onion powder
1 teaspoon ground celery seed
1 tablespoon prepared horseradish
1/4 cup olive oil
1 pound flank steak

Steps:

  • In a large bowl, thoroughly mix all the ingredients except the flank steak. Pour half of the marinade into a resealable 1-gallon plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours. Pour the remaining marinade into a saucepan over medium-high heat and simmer until it is reduced by half, 10 to 15 minutes. Season to taste. Preheat a grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. (Discard the meat's marinade.) Grill or pan-sear both sides of the steak, then lower the heat to medium and cook to medium rare(135º) , 8-10 min. Let the flank steak rest, covered with foil, for 5-10 minutes, cut the steak on the bias across the grain and serve with the reduced marinade. If desired, garnish with celery and tomatoes. Makes 4 to 8 servings.

BOMB BAKER POTATOES - GUY FIERI



Bomb Baker Potatoes - Guy Fieri image

A seriously great recipe from Guy Fieri. The salt seeps in thru the skin of the potatoes and gives the skin a great strong flavor. May be a bit salty for some folks, but very tasty

Provided by ctbolton

Categories     Potato

Time 50m

Yield 6 potatoes, 6 serving(s)

Number Of Ingredients 8

1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoning salt
1 teaspoon fresh ground black pepper
2 cups sour cream
4 tablespoons prepared horseradish
salt & freshly ground black pepper

Steps:

  • In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
  • Preheat the oven to 400 degrees F.
  • Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
  • Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
  • Let potatoes rest 5 minutes before cutting.
  • Combine sour cream and horseradish with salt and ground pepper and serve with potatoes.

GUY FIERI'S GRILLED SHRIMP TACOS



Guy Fieri's Grilled Shrimp Tacos image

Make and share this Guy Fieri's Grilled Shrimp Tacos recipe from Food.com.

Provided by Karen in MA

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 19

1 lime, juice of
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 lb shrimp
16 (8 inch) corn tortillas (or flour if preferred)
canola oil
1 cup white cabbage, shredded
1/2 cup red cabbage, shredded
3 tablespoons cilantro leaves, chopped
1/4 cup red onion, thinly sliced
4 roma tomatoes, diced
2 tablespoons cilantro leaves, chopped
1/2 red onion, minced
1 teaspoon garlic, minced
1 jalapeno, seeded and minced
1 lime, juice of
salt and pepper

Steps:

  • In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
  • Warm tortillas on grill or pan. Cover with a towel to keep warm.
  • In a medium Dutch oven, heat the canola oil to 350 degrees F.
  • Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
  • Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
  • Directions for Pico de Gallo:.
  • In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

GUY FIERI'S TURKEY/CHICKEN PATTY BURGERS



Guy Fieri's Turkey/Chicken Patty Burgers image

These are the most juciest burgers I've ever had. The spices really add a nice flavor, and you won't miss that they're not beef! Delicious! My family substitutes both ground chicken and turkey!

Provided by 2CollegeBakers

Categories     Poultry

Time 15m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 18

2 ounces olive oil
1/2 red onion, diced
4 tablespoons diced black olives
1/2 red bell pepper, diced
1 jalapeno, diced
2 garlic cloves, diced
1/4 cup diced artichoke heart
1 lb ground turkey
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg

Steps:

  • In a medium sauté pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
  • Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 6 patties. (Usually take a small ramiken and cover with enough Saran Wrap to cover filling in order to form the patties into a circular shape). Cover and refrigerate for 30 minutes.
  • In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

GUY FIERI'S FIRECRACKER WINGS



Guy Fieri's Firecracker Wings image

From Guy's new cookbook, these are for you chicken lovers! He says these will rock 'n' roll without getting fried.

Provided by Sharon123

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

5 lbs chicken wings
6 cups water
1/4 cup kosher salt
1/2 cup chili-garlic sauce
1 cup honey
2 tablespoons soy sauce
1/2 cup sweet soy sauce
3 tablespoons sriracha sauce
1/4 cup apple cider vinegar
1/4 cup minced ginger
1 teaspoon sea salt
1 tablespoon freshly cracked black pepper
1 teaspoon toasted sesame seeds (put in dry skillet and toast over low heat-watch carefully)
1 tablespoon minced green onion

Steps:

  • Cut wings apart at joints and discard tips(or save to make chicken broth). In a large glass bowl, combine water, salt, 1/4 cup of the chili garlic sauce and 1/4 cup of the honey. Stir until the salt is dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
  • To make the basting and dipping sauce, in a small bowl, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, sriracha, remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.
  • Preheat the grill to medium high. Drain the wings and season them with sea salt and pepper. Grill the wings until golden, 15-20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they're at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the sesame seeds and green onion and serve with the reserved dipping sauce.
  • Enjoy!

GUY FIERI'S TEQUILA-LIME WINGS



Guy Fieri's Tequila-Lime Wings image

Guy Fieri, a huge Oakland Raiders fan, designed these wings to be tailgate-friendly: You can bake them at home, pack them in the boozy marinade and grill them once you get to the parking lot. This recipe is from the January/February 2010 Food Network Magazine.

Provided by Crafty Lady 13

Categories     < 4 Hours

Time 1h45m

Yield 3 pounds

Number Of Ingredients 9

3 lbs chicken wings, split at the joint, tips removed
kosher salt & freshly ground black pepper
1 teaspoon grated lime zest
1/2 cup fresh lime juice
1/4 cup tequila
1 tablespoon agave syrup (sometimes called agave nectar)
1 teaspoon ground cumin
1 teaspoon adobo sauce
kosher salt & freshly ground black pepper

Steps:

  • Prepare the wings: Preheat the oven to 350°F Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes.
  • Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.
  • Preheat grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce.

Nutrition Facts : Calories 1020.8, Fat 72.7, SaturatedFat 20.4, Cholesterol 349.6, Sodium 333.4, Carbohydrate 3.8, Fiber 0.2, Sugar 0.7, Protein 83.5

GUY FIERI'S ITALIAN STUFFED JALAPENOS



Guy Fieri's Italian Stuffed Jalapenos image

Make and share this Guy Fieri's Italian Stuffed Jalapenos recipe from Food.com.

Provided by Karen in MA

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

15 jalapenos, preferably red, cut in half, seeded and deveined
2 cups cream cheese
1/4 cup parmesan cheese
1/2 cup part-skim mozzarella cheese, shredded
3 tablespoons garlic, minced
1/4 cup red onion, minced
1/4 cup red bell pepper, minced

Steps:

  • Preheat oven to 300 degrees F.
  • Place jalapenos on a sheet tray and roast for 5 minutes, then remove and let cool.
  • In a medium saute pan heat oil to medium add onions, peppers and garlic, cook until translucent.
  • Let all hot ingredients cool to room temperature, then add cream cheese, and Parmesan, mix ingredients thoroughly.
  • Place approximately 1 tablespoon of mixture into half of jalapeno, and top with 1/2 teaspoon of mozzarella cheese.
  • Place sheet try of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
  • Garnish with minced chives and parmesan cheese.

GUY FIERI'S TEQUILA-LIME WINGS



Guy Fieri's Tequila-Lime Wings image

Provided by Guy Fieri

Categories     appetizer

Time 1h50m

Number Of Ingredients 10

3 pounds chicken wings, split at the joint, tips removed
Kosher salt and freshly ground pepper
1 teaspoon grated lime zest
1/2 cup fresh lime juice
1/4 cup tequila
1 tablespoon agave syrup (sometimes called agave nectar)
1 teaspoon ground cumin
1 teaspoon adobo sauce
Kosher salt and freshly ground pepper
Chopped fresh cilantro, for garnish (optional)

Steps:

  • Prepare the wings: Preheat the oven to 350 degrees F. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes.
  • Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.
  • Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.

GRILLED CARIBBEAN CHICKEN (GUY FIERI)



Grilled Caribbean Chicken (Guy Fieri) image

Orange juice,lime zest, jalapenos and ginger brings those chicken breasts to life. This meld of flavor comes from Guy Fieri at the food network and posted for ZWT5.

Provided by BakinBaby

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon allspice
1/4 cup red onion (chopped)
1/2 cup green onion (chopped)
2 tablespoons olive oil
1/4 cup orange juice
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons thyme (fresh)
2 tablespoons jalapenos (seeded and diced)
2 teaspoons ginger (minced)
1 garlic clove (minced)
salt and pepper
4 chicken breasts (bone in)
2 limes

Steps:

  • Puree all ingredients (except chicken) in food processor.
  • Marinade chicken in processed mixture in a zip-lock bag, refrigerated 4-8 hours.
  • Preheat oven to 350 degrees.
  • Heat grill to high, remove chicken from marinade, cook on grill 3-4 minutes each side.
  • Return to heated 350 degree oven in an ovenproof dish, cook 15 minutes.
  • To serve, squeeze a lime wedge over each piece, serve on a bed of rice or as desired.

DANG COLD ASIAN NOODLE SALAD (GUY FIERI)



Dang Cold Asian Noodle Salad (Guy Fieri) image

I ran across this on the Food Network website. It got great reviews so I thought I'd post it here so I can try it later.

Provided by 2bizzy

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 (8 ounce) package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra virgin olive oil
1 carrot, thinly sliced or julienned
2 celery ribs, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup napa cabbage, thinly sliced
1/2 red bell pepper, thinly sliced or julienned
1/2 cup bok choy, julienned
1 cup bean sprouts (optional)
3 tablespoons fresh cilantro leaves, minced
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish

Steps:

  • In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in ice water bath to cool. Drain and set aside.
  • In a medium bowl combine sesame oil, vinegar, soy sauce, hot chili oil, hoisn and extra-virgin olive oil. Mix thoroughly and then combine with vegetables and noodles.
  • Garnish with sesame seeds and peanuts.

Nutrition Facts : Calories 486, Fat 27.1, SaturatedFat 3.9, Cholesterol 0.1, Sodium 1314.4, Carbohydrate 53.9, Fiber 3.6, Sugar 3.8, Protein 13.6

HUNTER'S HERO (GUY FIERI RECIPE) GREAT SUPER BOWL SANDWICH!



Hunter's Hero (Guy Fieri Recipe) Great Super Bowl Sandwich! image

This recipe is in honor of Fieri's son Hunter. This makes a delicious Hero Sandwich for tailgating, sports events, or Superbowl parties. This is serious Guy (pun intended) food. Men everywhere will rejoice and raise their beer mugs!

Provided by pamela t.

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1/2 red onion
1/2 red bell pepper
5 garlic cloves
1/2 cup milk
3/4 cup breadcrumbs
1 lb ground beef
1 lb ground pork sausage
2 teaspoons oregano
1 teaspoon red pepper flakes
1 egg
1 cup marinara sauce
4 hoagie rolls
1 cup mozzarella cheese
1/4 cup parmesan cheese

Steps:

  • Heat 1 T olive oil over medium heat.
  • Saute diced onion, bell pepper, and chopped garlic for about 5 minutes.
  • In a large mixing bowl, pour milk over the bread crumbs and stir until absorbed.
  • Add sauteed veggies, beef, sausage, oregano, red pepper flakes, salt, black pepper, and beaten egg.
  • Mix thoroughly.
  • Form into 16 2" balls.
  • Heat remaining olive oil in large pan over medium heat.
  • Brown meatballs until internal temperature is 165°F.
  • In each Hoagie roll, place 4 meatballs, 1/4 C marinara sauce, and 3 slices mozzarella.
  • Place on baking sheet under broiler until cheese melts.
  • Top with 1 T Parmesan cheese.
  • Serve with cold beer and have men worship you all day!

Nutrition Facts : Calories 832.2, Fat 54.2, SaturatedFat 18.7, Cholesterol 175.2, Sodium 1522.1, Carbohydrate 44.4, Fiber 3.2, Sugar 5.9, Protein 39.8

GUY FIERI'S ITALIAN STUFFED JALAPENOS



Guy Fieri's Italian Stuffed Jalapenos image

These are delicious! I topped with Snyder's Jalapeno Pretzels for an extra kick. Very easy to make and yummy yummy! Recipe courtesy of Food Network and Guy Fieri.

Provided by AmyZoe

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

15 jalapenos (preferably red, cut in half, seeded and deveined)
1 tablespoon canola oil
2 lbs mild Italian sausage, casings removed
1/4 cup red onion, minced
1/4 cup red bell pepper, minced
3 tablespoons garlic, minced
2 cups mascarpone or 2 cups cream cheese
1/4 cup parmesan cheese (grated plus more for garnish)
salt
pepper
1/2 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 and set a rack in middle of oven.
  • Place jalapenos on a sheet tray and roast for 10 minutes.
  • Remove from the oven and let cool.
  • Turn broiler on medium.
  • Heat oil in a medium saute pan.
  • Add the sausage and cook for 5 to 7 minutes.
  • Add the onions, peppers, and garlic.
  • Cook to soften for about 5 minutes.
  • Remove and place in a large bowl.
  • Cool to room temperature, then add mascarpone or cream cheese, and Parmesan.
  • Mix ingredients thoroughly and season with salt and pepper.
  • Place approximately 1 tablespoon of mixture into each jalapeno half.
  • Top with 1/2 teaspoon of mozzarella cheese.
  • Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

FIERI FARFALLE SALAD



Fieri Farfalle Salad image

Provided by Guy Fieri

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

3 cups sunchokes (about 1 1/2 pounds total)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)
Roasted Red Bell Pepper Pesto, recipe follows
3/4 cup 1/2-inch diced mozzarella
3/4 cup grape tomatoes, quartered
1/4 cup kalamata olives, diced 1/4-inch
1/4 cup green onions, white and light green parts, diced
1/3 cup arugula leaves, loose pack, stems removed
2 tablespoons grated Parmesan
1 tablespoon kalamata olives, rough chop (about 5)
1 tablespoon balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 cloves garlic, rough chop
1 roasted red bell pepper, rough chop (about 1/2)
2 tablespoons olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.
  • Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
  • Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
  • In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

GUY FIERI'S BBQ PORK FRIED RICE



Guy Fieri's BBQ Pork Fried Rice image

The only other person I know of to use this technique to make fried rice is the food writer M.F.K. Fisher. It may seem as if the eggs would stick to the rice and vegetables, but they don't. You can make the fried rice without the pork. Although the recipe specifies short-grain rice, I prefer to make this with long-grain. Prep time includes marinating time.

Provided by Chocolatl

Categories     Pork

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 24

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 lb pork tenderloin
1/4 cup sweet and sour sauce
4 tablespoons canola oil
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
3 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil
1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

Steps:

  • Combine soy sauce, oyster sauce, ginger, garlic, and sesame oil in a medium bowl.
  • Add pork.
  • Cover and marinate for 1 hour in the refrigerator.
  • Heat grill to medium-high, and grill pork on both sides until done.
  • Heat remaining marinade to 165 degrees F and use to baste meat as it cooks.
  • When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat.
  • Remove from grill and allow to stand for 10 minutes.
  • While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke.
  • Add ginger and all vegetables except garlic.
  • Cook for 3 minutes, or until vegetables are cooked, then add garlic.
  • Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
  • Pour beaten eggs over rice and vegetables.
  • Toss again rapidly until all egg is cooked.
  • Add the soy sauce, oyster sauce, and sesame oil and mix thoroughly.
  • Cut pork in 1/2" pieces and stir inches.
  • Garnish with green onions and sesame seeds.

GUY FIERI'S LIME CHICKEN TEQUILA TAILGATE SANDWICHES



Guy Fieri's Lime Chicken Tequila Tailgate Sandwiches image

From Food Network's Guy Fieri. As a shortcut, I used a roasted chicken purchased from my grocery store. As a healthier alternative, low-fat mozzarella and low-fat cream cheese or Neufchatel cheese may also be used. The minced jalapeno may be a little too hot, and if left off, a green olive and black olive tapenade with canned green chiles or sun-dried tomatoes is also very good. I noticed that Guy's recipe used lemon, rather than lime juice, so I substituted the lime juice as indicated. This is delicious!

Provided by SugarBamaBabe

Categories     Lunch/Snacks

Time 20m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 16

2 ounces olive oil
1 cup red onion, julienned
1 tablespoon jalapeno, minced
1/2 cup red bell pepper, roasted and julienned
1 chicken, roasted, boned, skin discarded and shredded
1/4 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon garlic, chopped
2 tablespoons cilantro leaves, chopped, plus more for garnish
4 tablespoons parmesan cheese, grated, plus more for garnish
5 ounces mozzarella cheese, shredded
4 ounces cream cheese, room temperature
4 tablespoons lime juice, freshly squeezed
3 ounces tequila
1/4 cup roma tomato, diced for garnish
4 sourdough rolls, warmed

Steps:

  • Layer 2 (15-inch) sheets of heavy aluminum foil together and fold 1/4-inch of the edges together to create 1 sheet. Repeat with another 2 pieces of foil, to create 2 double foiled sheets. Bend the edges of 1 of the sheets up 2 inches, to help keep the liquid in the foil.
  • On a double sheet of foil, layer (in this order), the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila.
  • Put the second, double layered foil sheet on top of layered ingredients. Fold both double layered sheets of foil together in 1/4-inch folds, 4 times. When all the sides are folded together, make sure that the pouch is not leaking. Refrigerate until ready to cook.
  • To cook preheat the oven or grill to 250 degrees F. Remove the foil pouch from the refrigerator and put on the grill, being careful not to snag the foil pouch and tear it open. Grill for 10 minutes, then flip and cook for another 10 minutes.
  • Remove the pouch from the grill and slice the bag open. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.

FIERY FIERI



Fiery Fieri image

Provided by Guy Fieri

Categories     beverage

Time 10m

Yield 1 serving

Number Of Ingredients 10

3 tablespoons sugar
1 teaspoon chipotle powder
1 lime wedge
Ice
Ice
2 ounces mezquila
2 ounces agave nectar
2 ounces fresh lime juice
1 ounce bourbon brown sugar BBQ sauce, sauce as Guy Fieri's
4 dashes Angostura bitters

Steps:

  • For the chipotle chile-sugar rim: Combine the sugar and chipotle powder; mix well and spread on a small plate. Moisten half the rim of a 10-ounce rocks glass with the lime wedge and press into the chipotle sugar to rim half of the edge. Fill the glass with ice and set aside.
  • For the drink: Fill a mixing glass 2/3 of the way with ice then add the mezquila, agave nectar, lime juice, BBQ sauce and bitters. Cap the mixing glass with the shaker tin and shake vigorously for 10 to 15 seconds.
  • Strain the drink into the rimmed glass and serve.

GUY FIERI'S CHILI SAUCE



Guy Fieri's Chili Sauce image

From Guy Fieri's Food cookbook, this is great in sauces, spreads, sandwiches dressings, barbeque sauce, etc. Enjoy!

Provided by Sharon123

Categories     Sauces

Time 1h15m

Yield 1 1/2 cups

Number Of Ingredients 7

5 large roma tomatoes, quartered
1 onion, coarsely chopped
1 jalapeno, seeded, chopped (more or less for desired heat)
1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/4-1/2 teaspoon red chili pepper flakes (or to taste for desired heat)

Steps:

  • In a medium saucepan over medium high heat, combine all the ingredients and bring to a boil.
  • Reduce heat to medium to keep liquid at a good simmer and cook for 25-30 minutes, until thickened and broken down, stirring occasionally.
  • Puree the mixture in a blender or food processor and return to the pan and simmer 25-30 minutes more, stirring occasionally.
  • Cool, refrigerate, and use for dressings, sandwich spreads, BBQ sauce, etc. The sauce will keep in the fridge for about 3 weeks.
  • Enjoy!

GUY FIERI'S CODE RED BEVERAGE



Guy Fieri's Code Red Beverage image

Make and share this Guy Fieri's Code Red Beverage recipe from Food.com.

Provided by Chef GreanEyes

Categories     Beverages

Time 5m

Yield 2 , 2 serving(s)

Number Of Ingredients 6

4 ounces vodka
3 ounces peach schnapps
3 ounces amaretto liqueur
3 cups cranberry juice
3 cups orange juice
ice

Steps:

  • Mix all in container half full of ice, mix, and enjoy!

Nutrition Facts : Calories 511, Fat 1.1, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 90, Fiber 0.7, Sugar 76.3, Protein 2.6

FIERI - 4



Fieri - 4 image

Provided by Guy Fieri

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups milk
2 eggs, beaten
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 ounces cream cheese, room temperature
8 (2-inch) thick slices bread
2 bananas, very thinly sliced
1 cup strawberries, very thinly sliced
4 tablespoons butter
1/4 cup powdered sugar
Maple syrup

Steps:

  • Combine milk, eggs, nutmeg, cinnamon and vanilla in a shallow bowl. Set aside.
  • For assembly, spread a thin layer of the cream cheese onto 1 side of the bread slices. Top half the slices with the fruit. Place another piece of bread on top, cream cheese side down, creating a sandwich.
  • Preheat a griddle to 350 degrees F. Lightly brush with the butter.
  • Give the milk mixture a quick stir, and dip the sandwiches into the batter, coating all sides.
  • Place on the griddle. Cook for 3 to 4 minutes per side, then turn on the edges and cook to brown evenly.
  • To serve, slice sandwiches in half on the diagonal and transfer to a serving platter. Sprinkle with powdered sugar and serve with maple syrup.

CHEF GUY FIERI'S QUESO DIP RECIPE - (4.2/5)



Chef Guy Fieri's Queso Dip Recipe - (4.2/5) image

Provided by bnjamming

Number Of Ingredients 12

6 ounces fresh Mexican chorizo (about 2 links)
1 tablespoon olive oil
2 tabelspoons flour
1 cup whole milk
1/4 teaspoon ground cumin
1/8 teaspoon ground nutmeg
1/2 teaspoon Kosher salt and freshly ground black pepper, to taste
2 cups Mexican Style Four Cheese, finely shredded
1/2 medium vidalia onion, sliced
1 medium red pepper, sliced
2 green onions plus extra for garnish, chopped
1/4 teaspoon paprika

Steps:

  • Remove casings from chorizo. (If using the harder cured chorizo, slice into chunks and chop in food processor.) Cook chorizo in a large pan with olive oil over medium-high heat for about 5 minutes. Add flour to the pan and stir to make a roux. Gradually add milk while stirring with a whisk to avoid lumps. Add cumin, nutmeg, salt and pepper then simmer for 2-3 minutes. Add cheese and stir until fully melted. Cover and keep warm. Set cast iron griddle pan over high heat. Brush onions and peppers with a little oil and grill 2-3 minutes so they are nicely charred. Season with salt and pepper. Transfer to a cutting board and roughly chop vegetables. Fold into the cheese mixture along with green onions and stir. Garnish with paprika and more green onions. Serve with crackers.

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