With 3 TV shows, 2 cookbooks and 11 restaurants, Guy Fieri is one busy guy.
He recently opened a new restaurant in NYC, Guy’s American Kitchen and Bar, and is giving back to those families affected by the devastation of Hurricane Sandy. On Monday and Tuesday, November 12th and 13th, 50% of the restaurant’s profits will be donated to the Red Cross.
Awesome Pretzel Chicken Tenders with Spicy Dijon Sauce
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 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 peppers in adobo sauce
2 teaspoons adobo sauce (optional)
1 teaspoon cider vinegar
In a small food processor, combine all ingredients. Refrigerate until ready to use.
Yield: 8 servings
Chipotle Pork Tacos with Grilled Corn Salsa
12 (4-inch) corn tortillas i.e. 2 per taco, 3 tacos per plate
6 ounce pulled pork (1 oz per taco)
2 ounce chipotle sauce
6 ounces finely shredded green cabbage
6 ounces roasted corn salsa
6 each bamboo skewers
2 tablespoon cotija cheese, crumbled
6 cilantro sprigs
4 lime wedges
shaved radishes, for garnish
4 ounces tequila-lime sour cream, garnish
Lightly dip tortillas in water and place on grill to warm.
Divide pork evenly and place in hot tortillas
Top each with chipotle sauce, shredded cabbage and corn salsa.
Secure each with a skewer and garnish with cilantro sprig and crumbled cotija. Drizzle with tequila-lime sour cream. Place limes on plate and some shaved radish
Grilled Corn Salsa
4 cobs of grilled corn (charred) – shucked
1 tablespoon finely diced red onion
1 tablespoon diced red pepper
2 tablespoons diced cilantro
1 teaspoon diced jalapeno (seeded and diced)
1 tablespoon lime juice
Kosher salt and freshly ground black pepper
Pinch ground cumin
Extra virgin olive oil
Mix ingredients together and chill until ready to serve
Tequila-Lime Sour Cream
1 tablespoon silver tequila
1 cup sour cream
squeeze of lime juice
Mix together and chill until ready to serve
Yield: 2 servings (3 per plate)