Baja Pineapple Grenade Recipe courtesy Guy Fieri
Baja Pineapple Grenade Recipe courtesy Guy Fieri
2 ounces melon liqueur
2 ounces tequila
4 ounces pineapple juice
4 ounces lemon line soda
1-ounce grenadine
Lime, cherry, pineapple wedge, for garnish
With pineapple core extractor, remove core. Fill with ice, add melon liqueur, tequila, pineapple juice, lemon lime soda and grenadine. Stir and garnish with lime, cherry, pineapple wedge, and a small paper cocktail umbrella.
Chili Verde Pork Recipe courtesy Guy Fieri, 2008
Chili Verde Pork Recipe courtesy Guy Fieri, 2008
4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 Anaheim chiles
2 jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
Add pork butt to Dutch oven and cook over high heat until browned on all sides
Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
Let simmer for 1 hour.
Vanilla Gelato Bites with Chocolate and Hazelnuts Recipe courtesy Giada De Laurentiis
Vanilla Gelato Bites with Chocolate and Hazelnuts Recipe courtesy Giada De Laurentiis
1 pint vanilla gelato or ice cream
1 (12-ounce) bag chocolate chips (about 2 cups)
1 cup finely chopped toasted hazelnuts (about 5 ounces)
Special equipment: bite-sized ice cream scoop and wooden popsticks
Place a small tray or a plate in the freezer. Remove the gelato from the freezer to soften, about 5 minutes. Remove the chilled tray from the freezer. Scoop out 16 bite-sized balls of gelato and place in the freezer for at least 1 hour. Remove from the freezer and quickly insert a wooden popstick into each gelato ball. Return them to the freezer for at least 1 hour.
When the gelato balls have frozen with their sticks in place, place the chocolate in a double-boiler over very gently simmering water until melted. Next to the pot of chocolate, place the toasted, chopped hazelnuts in a shallow bowl.
Remove the gelato balls from the freezer, 4 at a time. Working quickly, hold the gelato ball by the stick and dip into the melted chocolate, then dredge it in the hazelnuts. Return them to the freezer and continue with 4 more gelato balls, until all the gelato balls are covered in chocolate and nuts. Freeze the chocolate-and-nut-covered gelato for at least 1 hour.
These are very fun, festive, and tasty. The ice cream scoop I used is a number 40 (holds 1 tablespoon, is 1 1/2 inches in diameter.)
Chicken Tortilla Stoup – Rachael Ray
Ingredients
- 3 tablespoons extra-virgin olive oil (EVOO)
- 2 large onions, chopped
- 8 garlic cloves, minced
- 2 jalapeño peppers, seeded and chopped
- 1 tablespoon coriander
- 1/2 tablespoon cumin
- Salt and freshly ground black pepper
- 1 16-ounce jar good quality roasted tomatillo salsa (such as Desert Pepper Trading Company or Frontera brand)
- 2 quarts chicken stock
- 1 28-ounce can hominy, drained and rinsed
- 1 13.5-ounce bag of yellow or white corn tortilla chips
- 1 store-bought rotisserie chicken, skin removed, meat removed from the bones and chopped
- 1 bunch cilantro, chopped
- Juice of 2 limes
- 3/4 cup sour cream, for garnish
- 1 cup cheddar cheese, shredded
Basalmic Chicken Drumettes
Balsamic Chicken Drumettes Recipe courtesy Giada De Laurentiis
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Cook’s note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
