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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

Steamed Mussels with Chorizo and Tomatoes and Crusty Bread

Recipe courtesy of Brooke Williamson
4 Reviews
'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
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
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

Grilled Halibut with Crispy Rice and Green Beans Vinaigrette

Recipe courtesy of Brooke Williamson
1 Reviews
unknown

Grapefruit and Passion Fruit Curd on the Half Shell

Recipe courtesy of Brooke Williamson
Smoked salmon is great for the road because it holds up really well and can be prepared ahead of time. It can be served hot, cold or room-temperature. When you smoke something, it will cook it through without making it dry. The pine nut relish is also great at room temperature and adds flavor, acidity and richness to the dish. The celery salad adds freshness and carries acidity, especially with the addition of the Meyer lemon juice.

Cedar Plank Salmon with Celery Salad and Currant Pine Nut Relish

Recipe courtesy of Brooke Williamson
7 Reviews
I love this recipe for traveling because I can marinate the beets ahead of time and they hold up well. You can then bring along accompaniments on the side, that add new elements, like crunch, and add them to make the final dish later. In this recipe I use harissa, a North African chile paste made from sun-dried chiles. I like to use it because it has an approachable chile flavor without all the heat.

Marinated Beets with Charred Onion Crema

Recipe courtesy of Brooke Williamson
8 Reviews
This endive and apple salad is a take on one of my childhood favorites. The inspiration comes from a salad that my mom made for special fall and winter occasions. For years I asked my mom to leave the blue cheese off, thinking that it might actually kill me to try it… until one day she just added it. From that point on I had a new appreciation for what blue cheese could do for the balance of a dish when it made sense… and in this dish it just makes sense. This is now one of my go-to salads.

Chicory and Apple Salad with Pine Nuts, Blue Cheese and Sherry Vinaigrette

Recipe courtesy of Brooke Williamson
3 Reviews
unknown

Creamy Mushroom Filled Crepes

Recipe courtesy of Brooke Williamson
3 Reviews
Delicate and fluffy gnocchi pair nicely with spring asparagus and the very California Meyer lemon. With a little spoon wrangling, this is a fun and easy recipe.

Ricotta Gnocchi with Delta Asparagus and Meyer Lemon

Recipe courtesy of Traci Des Jardins
5 Reviews
Nothing reminds me more of Provencal Mediterranean France than pastis. This is a refreshing and bright brunch cocktail, sure to take you right to the shores of the South of France.

Aquafaba Pastis Gin Fizz

Recipe courtesy of Traci Des Jardins
2 Reviews
This recipe became iconic at Jardinière, one of those dishes that just could not be taken off the menu for 21 years. It stood the test of time and was as popular in the waning days of the restaurant as it was in the beginning. Warm, toasty, torn bread, nutty crisp artichokes, creamy cow’s milk cheese. Positively addictive.

Warm Bread Salad with Roasted Baby Artichokes and Marinated Crescenza

Recipe courtesy of Traci Des Jardins
5 Reviews
Liberty Farms duck was always on the menu at Jardiniére and was an enduring favorite, either duck breast or duck leg confit. Seasonally, we would come up with different favorites, and spring would bring fava beans and rhubarb. The tartness of the rhubarb and the funkiness of fava beans pair well with a perfectly cooked duck breast.

Duck Breast with Rhubarb, Spring Onions and Blistered Fava Beans

Recipe courtesy of Traci Des Jardins
This is a lemony, nutty, savory and olive oil-rich cake. The addition of the lemon juice at the end gives it a very bright citrus profile. It is simple and delicious!

Meyer Lemon Olive Oil Cake

Recipe courtesy of Traci Des Jardins
5 Reviews
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