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Guy's Ranch Kitchen

#GuysRanchKitchen Saturday 12|11c
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Guy's Ranch Kitchen Recipes

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Showing 1 - 15 of 663
This dish is inspired by esquites, Mexican-style corn salad, which is fantastic. This recipe gives you all the deliciousness of the dish but in a warm and creamy casserole that goes perfectly on the holiday table.

Mexican Street Corn Casserole

Recipe courtesy of Jet Tila
3 Reviews
unknown

Ms. Chi's Jumbo Cheeseburger Potstickers

unknown

Vegan Scallion Pancakes

3 Reviews
I created and made this salad for the first time at the Ranch kitchen. I always love cooking citrus and lettuces, because it's unexpected; when you roast them, they become almost meaty in texture. When I saw the wood burning pizza oven at the Ranch kitchen, I decided to roast both endives and blood orange, also using fresh orange segments and endive leaves to balance the salad. Pine nut breadcrumbs are cooked with soy sauce for umami, butter for richness and finely chopped herbs. Using breadcrumbs instead of croutons for salad is from my years of cooking Italian cuisine professionally. Building this salad is the key; each layer needs to have evenly distributed roasted, raw endives and oranges, and pine nut crumble. I like to finish the salad with some tableside squeezing of orange to tie all the ingredients together.

Endive and Blood Orange Salad with Citrus Dressing and Pine Nut Crumbles

My little restaurant, Ms. Chi Café in Los Angeles, is a love project. This is the first restaurant my husband Jimmy and I own together, many my chef friends came in to help me as line cooks during our crazy opening month, my friends made the artwork on the walls, my parents helped us fold dumplings in the beginning, and our niece Hailey worked as barista for us. During the year that Hailey worked for us, she was diagnosed as being gluten-intolerant; she has had to give up eating Chinese food because most of the dishes and sauces have gluten. So I made it a mission to create gluten-free Chinese dishes for her and other gluten-free guests in Ms. Chi. This Chinese-American classic dish, orange chicken, is breaded with rice flour and cornstarch instead of wheat flour. The orange sauce is made of a reduction of orange juice and a touch of gluten-free tamari soy sauce, and has a bright orange color instead of brown. We also garnish the dish with oranges segments; the juicy and tart orange helps cut through the fried chicken—it's a true orange chicken. Using rice flour instead of wheat flour creates a very crispy crust on the chicken that stays crispy after cooking in the sauce. Ms. Chi does lots of takeout; our orange chicken is even able to stay crispy all the way until it arrives at our customers' houses.

Ms. Chi's Orange Chicken

20 Reviews
unknown

Citrus Tarte Tatin

Recipe courtesy of Michael Voltaggio
I really love this type of dish because it can be an appetizer or side dish depending on how you serve it. The nuts amplify the taste of the mushrooms and bring out the garlic and onions note in the mushrooms. These can be made in advance and simply heated and served when ready to eat.

Stuffed White Mushrooms with Pecan Breadcrumbs

Recipe courtesy of Alex Guarnaschelli
5 Reviews
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
1 Reviews
This is a riff off of traditional Jewish holiday foods. My Mom’s brisket was always dry and overcooked, so my Dad begged me to help her out so he would actually have a brisket that was enjoyable. This is how this recipe came about.

Horseradish and Red Wine Braised Short Ribs

Recipe courtesy of Adam Sobel
1 Reviews
This is an all-time favorite summer cocktail. It’s refreshing and bright.

White Peach and Purple Basil Bellini

Recipe courtesy of Adam Sobel
This is a riff off of my Nana’s broccoli that we enjoy during the holiday season. I have added a few ingredients, and I like to utilize the broccoli stems so there isn’t any waste.

Nana's Lemon Broccoli with Toasted Pine Nuts and Roasted Garlic

Recipe courtesy of Adam Sobel
1 Reviews
This was the first dish to hit the menu at my restaurant Cal Mare in Los Angeles years ago. It's a classic for me and will always be one of my favorite calamari preparations. The flavors are bold and spicy with a touch of sweet and sour, then finished with herbaceous goodness. Plus, it's very simple to execute and always impresses.

'Nduja Stuffed Calamari

Recipe courtesy of Adam Sobel
1 Reviews
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