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Guy's Ranch Kitchen

Guy's Ranch Kitchen

#GuysRanchKitchen Saturday 12|11c

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I love all three of this dish’s components — falafel, tomato salad and labneh — both individually and together. They form a great base for a casual lunch or supper with Middle Eastern flair, and you can add pita or a pilaf, feta and olives for more heft if you like.

Crispy Falafel Verde

Recipe courtesy of Jonathon Sawyer

I’ve been eating these empanadas since the beginning of my food memories. Nobody made them as good as my mother did and I’ve been emulating hers for years. This is truly what I would call food for my soul. Olives and raisins have contrasting flavors, but the marriage of the two makes for a perfect balance in these empanadas.

Picadillo Empanadas with Chimichurri

Recipe courtesy of Michelle Bernstein

This chicken and rice is very creamy, filled with umami and is even better heated up for days after you make it. Leftover roast chicken pulled into shreds is handy, and a homemade sofrito sauce mixed into the rice adds big flavor.

Arroz con Pulled Pollo

Recipe courtesy of Michelle Bernstein

When a dish is as simple as this chickpea pancake that's inspired by Italian farinata or French socca, I like to source impeccable ingredients for it, like heirloom chickpeas for freshly stone-ground flour, great extra-virgin olive oil and beautifully aged balsamic vinegar. The equipment I use is equally important, like an oak-fired oven, cast-iron pans and a wood-fired grill. That combination, plus a garnish of bone marrow and herb salad, makes this simple dish transcendental. But the recipe also works just fine with store-bought flour, any good-quality olive oil and balsamic and a regular oven and broiler. And bone marrow is also not necessary — I just can’t resist being a maximalist.

Parmesan Barley Farinata

Recipe courtesy of Jonathon Sawyer

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Crispy Beet Fries

Recipe courtesy of Tiffany Derry

The similarities between West African cuisine and Southern cuisine are remarkable. My love for collards growing up drew me to this particular recipe, but I’d be lying if I said I wasn’t initially skeptical about adding peanut butter to my beloved greens. To my surprise, it not only works, but it’s also delicious.

Creamed Collards with Peanut Butter and Dried Shrimp

Recipe courtesy of Tiffany Derry

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Roots Southern Table Mule

Recipe courtesy of Tiffany Derry

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Fried Chicken Burger

Recipe courtesy of Tiffany Derry

This dish has its roots in Lao (naem khao), Vietnamese and Thai preparations. There is something so captivating in the precision and care that’s put into the flavors. This dish in particular sends your taste buds on a flavor journey with different textures and flavors.

Crispy Coconut Rice with Fermented Sausage and Herbs

Recipe courtesy of Tiffany Derry

This salad is my Southern take on a French classic. The robust texture of the greens and kale holds up well to the dressing. The okra and lima beans truly give this dish its undeniable Southern stamp.

Southern Niçoise Salad

Recipe courtesy of Tiffany Derry

One of my favorite things to do is bring flavors from other countries into my dishes. Dukkah is an Egyptian spice mix that truly adds a unique taste and texture to any dish.

Grilled Watermelon Salad

Recipe courtesy of Tiffany Derry

When I think of arepas, I think of my mother making Asado Negro with arepas for the weekend. The pure, unrefined sugar notes in the piloncillo marry perfectly with the arepas and our delicious braised short ribs. The rich malt beverage gives the beef a deep sweetness that’s tempered by garlic, zesty mustard and beef broth in a low and slow braise.

Wagyu Short Rib "Asado Negro Style" with Arepitas

Recipe courtesy of Lorena Garcia

This is one of the first desserts I learned how to make with my grandmother. I remember her melting the chocolate and knowing a marquesa was being made. The marquesa is a no-bake dessert made with layers of honey grahams and delicious chocolate mousse. It is a Venezuelan-style tiramisu, with notes of espresso and cocoa.

Chocolate Marquesa Cake

Recipe courtesy of Lorena Garcia

Here’s an appetizer that revs the palate. Hot sauce and jalapeño give this shrimp cocktail a spicy kick, while the tomatoes lend sweetness. A side serving of hot, crispy heirloom blue chips and creamy guacamole complete the bite.

Shrimp Ceviche Tostada

Recipe courtesy of Lorena Garcia

The Chicarita is one of our signature cocktails at my restaurant Chica. I love the citrus notes in this beverage, as they complement any meal. I use tequila blanco to complement the smokiness of the pineapple. Not many people know that my middle name is Margarita—so combine the name of my restaurant with Margarita, and you’ve got the Chicarita!

Pineapple Chicarita

Recipe courtesy of Lorena Garcia

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