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Guy's Ranch Kitchen

Guy's Ranch Kitchen

#GuysRanchKitchen Saturday 12|11c

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I’m a sucker for a refreshing tequila cocktail. This one features the smoky flavor and spice of charred poblano peppers infused in honey and julep-like flavor from fresh mint. You can use leftover charred peppers from another recipe, or make extras if you’re roasting them for another dish.

Poblano Mezquila Julep

Recipe courtesy of Stephanie Izard

This recipe for flavorful pork wrapped in butter lettuce is a straight-up yum. Coppa steak, a hidden gem that comes from the pork shoulder, packs some of the best marbling and flavor of any pork cut. Unlike other shoulder cuts that need long braising or smoking, when cut into thin steaks coppa can be quickly grilled to melt the fat and cook the meat just until tender.

Grilled Pork Coppa Lettuce Cups

Recipe courtesy of Stephanie Izard

If you visit my restaurant Cabra in Los Angeles or Chicago you can order a fun dish inspired by the Peruvian classic tacu tacu, a dish originally created to use up leftover rice and beans. It’s not traditional, but I love making tacu tacu with Thai sticky rice for great crunch outside and a fun sticky-rice feel inside. I’m all about texture, so I’ve also crisped up some pigeon peas to serve over top. This dish requires a small rice cooker to make sure the rice comes out with the perfect consistency. The recipe uses a total of two cans of pigeon peas across three elements of the dish — the tacu tacu, the stew and a fried pigeon pea topping — so be sure to reserve the extras after you open each can.

Chicken Tacu Tacu

Recipe courtesy of Stephanie Izard

This is a dressed-up version of the classic fried chicken and waffles.

Fried Chicken and Cornbread Waffles with Maple Hot Sauce

Recipe courtesy of Aaron May

unknown

Nutcracker

Recipe courtesy of Aaron May

unknown

Fish and Chips

Recipe courtesy of Aaron May

The Northeast of Thailand near Laos is one of the four culinary regions of Thailand known for eating very spicy food regularly. Although ubiquitous, pad thai does have regionality. The city of Khon Kaen makes a unique spicy version that’s famous all over Thailand.

Pad Thai Kon Kaen

Recipe courtesy of Jet Tila

A common street food all over China and Taiwan, these wontons can be made with any protein — pork, chicken or beef.

Spicy Shrimp and Pork Szechuan Wontons

Recipe courtesy of Jet Tila

This beautiful dish of rice seasoned with shrimp paste is known as khao kluk kapi in Thailand. It’s traditionally served with lots of vegetable and protein side components. When all the elements are mixed together, the unique flavors, colors and textures of the dish make it a fun and delicious meal. I love serving this to guests.

Shrimp Paste Fried Rice

Recipe courtesy of Jet Tila

unknown

Spaghetti Amatriciana

Recipe courtesy of Christian Petroni

This recipe marks the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying.

Caesar Salad with Spicy Pancetta and Cornbread Croutons

Recipe courtesy of Alex Guarnaschelli

unknown

Chicken with Black Pepper Crust

Recipe courtesy of Alex Guarnaschelli

unknown

Charred Double-Cut Pork Chops with Brown Sugar BBQ Sauce

Recipe courtesy of Alex Guarnaschelli

unknown

Broiled and Flamed Cheese with Toast

Recipe courtesy of Alex Guarnaschelli

unknown

Braised Lamb Shanks with Carrots, Black Pepper and Miso

Recipe courtesy of Alex Guarnaschelli

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