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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
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Smoked Trout Devilled Eggs

Recipe courtesy of Michael Voltaggio
1 Reviews
Fried mochi dumplings are my absolute favorite dim sum/brunch item growing up and going out to eat with my parentals. When the cart came around and I saw those football-shaped dumplings I knew I had to have them, so I made sure to ask my parents to grab them when they came out fresh from the kitchen.

Fried Mochi Dumplings with Pork and Dried Radish

Recipe courtesy of Mei Lin
Okonomiyaki is my favorite street food when visiting Japan. It’s a delicious savory pancake with pork belly and often different seafood. The base is always with mountain yam and cabbage, but it’s so versatile and you can really pair anything you want with it, which makes it the perfect brunch food. I personally love to add a runny fried egg on top to make it more brunch-like!

Okonomiyaki

Recipe courtesy of Mei Lin
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 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
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 is my Nana Louise Ferrara’s method and technique. I can’t can’t give you her exact recipe because she’d kill me; however, this is almost as good as hers (almost). You start by making the manicotti shells, which are essentially a savory crepe. Stuff with a high-quality ricotta and mozzarella mixture, then roll and bake with a light pomodoro sauce.

The Lightest and Fluffiest Manicotti on Earth

Recipe courtesy of Adam Sobel
3 Reviews
This is a riff off a bar snack I used to have on my menu at Bourbon Steak Washington, D.C., which was a tremendous hit and fan favorite. It’s got lots of texture and flavor contrasts.

Tokyo Style Hash Browns

Recipe courtesy of Adam Sobel
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
One of my favorite combinations is savory miso paired with a refreshing yogurt sauce. I matched these flavors with carrots, one of my favorite vegetables.

Gochujang Miso Glazed Carrots with Yogurt Sauce

Recipe courtesy of Shota Nakajima
4 Reviews
When I was growing up my mom would plant potatoes and my friends and I would dig for them when the harvesting season came. Then my mom would turn them into potato mochi snacks like these.

Potato Cheese Mochi

Recipe courtesy of Shota Nakajima
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