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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 91 - 105 of 663
unknown

Fire-Roasted Cauliflower with Whipped Chickpeas and Cilantro Pistou

Recipe courtesy of Crista Luedtke
8 Reviews
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Charred Little Gems Caesar Salad

Recipe courtesy of Crista Luedtke
15 Reviews
unknown

Crista's Cornmeal-Crusted Crab Cakes

Recipe courtesy of Crista Luedtke
1 Reviews
unknown

Wood-Fired Socca with Garden Herb Dipping Sauce

Recipe courtesy of Crista Luedtke
6 Reviews
unknown

Boon Brussels Sprouts

Recipe courtesy of Crista Luedtke
6 Reviews
unknown

El Nuevo

Recipe courtesy of Crista Luedtke
4 Reviews
This isn't your grandmother's Christmas pudding (unless she's Sardinian, where they use goat blood instead of pig blood as a thickening agent). Think warming holiday spices highlighted by the minerality of blood and smoke from the chocolate. One taste and you'll see it's pure deliciousness with just a hint of mystery.

Who said cracklins had to be a savory snack? I like to dust cracklins with confectioners' sugar, cocoa powder and ground fennel seeds, a flavor combination that reminds me of the pizza fritta (fried dough) my grandmother Rosalie used to make.

Chocolate Blood Cremeux and Chichachurros

Recipe courtesy of Chris Cosentino
Dijonaise cuisine boasts the famous lapin a la moutarde (rabbit in mustard sauce), but here we flipped it. We make the rabbit's feed—carrots—the focus of this dish and top them with a mustardy rabbit offal ragu.

Thyme Roasted Carrots and Rabbit Bits a la Moutarde

Recipe courtesy of Chris Cosentino
2 Reviews
Whipped cheesecake is one of my go-to desserts because of how easily and quickly it comes together, but it’s also a great blank canvas for incorporating other flavors… in this case, three of the flavors that I crave when in the islands: coconut, mango and rum. The vanilla wafer cookies give you the crunchy texture you search for with all of the light fluffiness, but let’s be honest, it’s the light fluffiness that keeps you coming back. That and the tease of sweet rum.

Whipped Coconut Cheesecake with Marinated Mango

Recipe courtesy of Brooke Williamson
1 Reviews
unknown

Vesper Martinis with Blue Cheese Stuffed Olives and Pickled Okra

Recipe courtesy of Brooke Williamson
2 Reviews
unknown

Steamed Mussels with Chorizo and Tomatoes and Crusty Bread

Recipe courtesy of Brooke Williamson
4 Reviews
This turkey pot pie is a riff on the chicken pot pie that I grew up with. It’s super-simple and no frills, with the exception of a seasoning mix I put on the crust and the celery leaves I sprinkle on top (those things just make perfect sense in my head). I think it’s as satisfying as a whole roast turkey, but it takes much less time and effort to prepare. It’s a perfect option for a small family that doesn’t feel the need for a full Thanksgiving spread.

BW Turkey Pot Pie

Recipe courtesy of Brooke Williamson
3 Reviews
unknown

Twice-Baked Potatoes Stuffed with Lobster

Recipe courtesy of Brooke Williamson
3 Reviews
To me, the only other way to eat oysters, besides simply shucking them fresh and cold, is to grill them. I love the gentle warmth and slight smoke that the grill imparts on a fresh oyster. Adding slightly wilted watercress gives the oyster some structure, notes of green pepper and an added vessel for the vinaigrette. The use of bacon in the vinaigrette drills in the smoky element, while adding both richness and much needed acidity.

Roasted Oysters with Warm Bacon Vinaigrette

Recipe courtesy of Brooke Williamson
'Ulu, or breadfruit, is one of those things that you don’t find on the mainland very often, but something that Hawaiians have a massive appreciation for. Because of that, I try to pay this mild and very starchy fruit the respect it deserves. I find that the shrimp butter is a great way to utilize potential waste of the most flavorful part of the shrimp, while lending much needed richness, fat and flavor to the humble breadfruit.

Baked 'Ulu with Shrimp Head Butter

Recipe courtesy of Brooke Williamson
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