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Showing 1,161 - 1170 of 1,248 results for chorizo
Nomadic Noshes
Episode
| From:
Guy's Big Bite
It's boys night at the Fieri house as Guy cooks with his sons, nephew and dad. The menu features old favorites with new flavors, like golden Potato Cakes infused with Middle Eastern spices. Up next, baked Pita Wedges, seasoned with herbs, sesame seeds and sumac. To go with those, Cucumber Mint Raita, a cool and refreshing yogurt dip made with sliced cucumber, chopped mint and a hit of lemon. Equally awesome is Guy's Roasted Garlic and Caramelized Onion Jam, sweet and savory, it's a great complement to Spicy Chorizo Meatballs, made from scratch with Guy's own spice blend.
Guy Knows Gnocchi
Episode
| From:
Guy's Big Bite
Guy Fieri prepares a stadium-sized spread for gametime fans. His friend Aarti Sequeira lends an extra hand as Guy makes Stuffed Pupusas, filled with black beans, chorizo and cheese; crunchy Curtido Slaw is a traditional and tangy counterpoint. Round two is all about wings, and Ain't No Thing Butta Chicken Wing does it right with a spice rub and a homemade garlic- jalapeno hot sauce. Finally, a fresh and tangy Orange Sling cuts the heat and quenches your thirst. In It To Win It Stuffed Pupusas; Curtido Slaw; Ain't No Thing Butta Chicken Wing; Orange Sling.
Summer Staples
Episode
| From:
The Kitchen
Marcela Valladolid is back, cooking Steamed Clams with Chorizo and Tequila. Then, put old kitchen tools to use in new clever ways and take condiments up a notch with a flavor bomb. Southern at Heart host Damaris Phillips shows us how to make a Buffalo Chicken Pasta Salad. Plus, new and interesting uses for pineapple, a new spin on summer s'mores, and enjoy a Rum Rickie.
Mentioned in this episode:
Mix Up Your S'mores
Happiest Hour
Episode
| From:
Kelsey's Essentials
With mocktails being the latest craze, Kelsey learns firsthand how bartenders are reinventing cocktail favorites and turning them into innovative mocktails. Kelsey visits Geoff Bartakovics at the Tasting Table to get secrets on making trendsetting mocktails. She meets the ladies at Ovenly who make innovative bar snacks: spicy bacon popcorn and peanuts roasted in bacon fat. Kelsey heads back to her kitchen to make her own happy hour favorites: a blackberry, cucumber and ginger spritzer, homemade pork rind cheese puffs, chorizo-stuffed fried olives and spiced bar nuts with orange bitters. Kelsey's girlfriends stop by for a happy hour filled with delicious bar bites and an unexpected mocktail!
My Trip to Spain
Episode
| From:
Kelsey's Essentials
Kelsey serves up some of the most memorable flavors, tips and techniques from her recent culinary road trip through Spain. There's nothing more Spanish than Gazpacho and her cold and creamy recipe uses a secret Spanish ingredient that you'll want to use every time you make it. Grilled Garlic Shrimp topped with a classic Romesco Sauce and brothy and steamy Clams mixed with Spicy Chorizo Sausage pull from Spanish seafood essentials. For dessert, it's a twist on the Empanada, when she adds the classic American ingredient &@151; apples — then combines it with a sweet almond pastry cream. It's a trans-Atlantic trip to her favorite culinary hotspot, Spain!
Click on the Link
Episode
| From:
Food Paradise
Whether they're long links, plump patties or spicy little slices, everyone loves sausage and we're sampling the best the US has to offer! We're starting by checking out a chorizo burger in Jacksonville, Florida, and getting down on a sausage sampler at a pork haven in Portland, Maine. Next, we get a little New Orleans flavor with a Los Angeles restaurants' Cajun sausage po' boy before trying a wood-fired Venison Hot Dog in Austin, Texas. There's comfort food classics in Tacoma, Washington, a surf-and-turf sausage entree in Nashville and some meaty pizzas in Dallas. Finally, we're pairing sausage with beer at a unique eatery in Baltimore.
Big Bite Baja Holiday Bash
Episode
| From:
Guy's Big Bite
Guy Fieri brings a big bite bash, holiday style, by pulling out all the stops. Slammin' Clam Fritters are crunchy cornmeal cakes packed with freshly steamed clams, and served with a zesty horseradish-caper sauce. When it's time for dinner, gather everyone around the table to present the Ensenada Lobster Thermador, featuring chunks of lobster and chorizo in a creamy dijon sauce, baked in lobster shells with a crunchy parmesan crust. A real showstopper. For dessert, a Rustic Pear Tart is simple and elegant, showcasing market-fresh pears in a homemade freeform crust. Season's eatings! Slammin' Clam Fritters; Ensenada Lobster Thermador; Rustic Pear Tart.
Catalan Chickpea and Sausage Stew
Recipe
| Courtesy of Martha Rose Schulman
- Total Time:
- 10 hours 15 minutes
