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Guy's Ranch Kitchen

#GuysRanchKitchen Saturday 12|11c

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Salted Peanut Butter Pie

Recipe courtesy of Damaris Phillips

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Hot Buttered Rum Cake

Recipe courtesy of Damaris Phillips

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Pimento Cheese Biscuits

Recipe courtesy of Damaris Phillips

Down the street from our previous home in Los Angeles, there's a small joint called Mel's Fish Shack. You choose from any number of pieces of fish that they batter and fry, and we'd always get an order of hush puppies to go with it. I remember many sunny days on our porch, crunching through those crunchy puppies with my mouth slightly open to let all the steam out! I was never good at waiting for food to cool down! When I asked them if they'd share their recipe, the owner looked at me like I was weird and said, we just buy them. I was so disappointed, but then was so happy to find out they're really easy to make! Here's my version, inspired by an Indian teatime snack, dhokla, which is a savory steamed chickpea cake that's doused with mustard seeds, curry leaves and coconut.

Hush Puppies

Recipe courtesy of Aarti Sequeira

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Halloumi Fries with Beet Chutney

Recipe courtesy of Aarti Sequeira

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Apple Pie Taquitos

Recipe courtesy of Aarti Sequeira

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Piri Piri-Style Chicken Wings

Recipe courtesy of Aarti Sequeira

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Pineapple Upside Down Cornbread Muffins

Recipe courtesy of Aarti Sequeira

Chicken-fried steak isn’t a dish I grew up with, but it has become one I love, as I have spent a good deal of time in the mountains of North Carolina. One winter, we were snowed in, with only the food my mother-in-law had squirreled away to subsist on until the road to town was plowed. I found a package of cube steaks in the freezer, and made this classic for the first time! This version combines two of my favorite South Indian classics: “podi,” which is a dry chutney, usually a combination of toasted lentils, chiles and garlic. We sprinkle it on everything! It packs a punch of flavor and texture. (My favorite is made with peanuts.) The second classic? Kadhi, an almost neon-yellow yogurt gravy that my mum would often whip up when we had to throw a light dinner together. We’d ladle this tangy, savory, piquant gravy over fresh basmati rice, and sigh with satisfaction. Together, they serve to wrap this Southern classic in a decidedly South Indian bow… a metaphor for my new identity as a recent transplant to North Carolina!

Peanut-Fried Steak with Yogurt Turmeric Gravy

Recipe courtesy of Aarti Sequeira

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Korean-Inspired Ground Beef Lettuce Wraps

Recipe courtesy of Aarti Sequeira

Rasam is a soup traditional to the south of India, from where I hail. It’s served in multiple ways. My favorite is in small cups or bowls at the beginning of the meal. With its peppery, fiery bite, this brothy soup is meant to open up the sinuses and prime the system to digest the rich meal ahead (which makes it perfect for a traditional American holiday meal!). My mum would also make rasam whenever we felt the sniffles coming on, because the combination of spices in the rasam masala (masala means spice mix) sent the sniffles running! Ours was tomato-based, but the addition of pumpkin adds a delightful sweetness that I adore. You can serve it in small mugs alongside a little white rice to sooth the palate if you like.

Pumpkin-Tamarind Soup with Crispy Curry Leaves (Rasam)

Recipe courtesy of Aarti Sequeira

No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!

Thai Red Curry

Recipe courtesy of Aarti Sequeira

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Thanksgiving Samosas

Recipe courtesy of Aarti Sequeira

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Cauliflower Chaat Salad with Tamarind Date Chocolate Chutney

Recipe courtesy of Aarti Sequeira

Going to dim sum is one of our most treasured family traditions. When my husband’s uncle was in the Navy, he learned to speak Mandarin and Cantonese, and also learned a lot about Chinese culture. As newlyweds, we’d often go out to dim sum early on Saturday mornings so that we’d have the best variety from those darling carts. I loved watching this Boston Irish man communicate with the women pushing the carts, asking them when they’d bring out the shumai, one of our favorite dumplings. They look like little purses, stuffed with an aromatic mixture of pork and shrimp. The tradition continued with our children who order their favorite dim sum using their Chinese names. This is my riff on shumai, stuffed into mushrooms instead of the traditional dumpling skin, because many members of my extended family don’t eat gluten.

Shumai Stuffed Mushrooms

Recipe courtesy of Aarti Sequeira

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