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Guy's Ranch Kitchen

Guy's Ranch Kitchen

#GuysRanchKitchen Saturday 12|11c

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Braised Lamb Shanks with Carrots, Black Pepper and Miso

Recipe courtesy of Alex Guarnaschelli

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Biscuits with Apple Crisp Jam

Recipe courtesy of Alex Guarnaschelli

This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.

Quiche Lorraine

Recipe courtesy of Alex Guarnaschelli

Though this recipe makes a great sipping sangria, you can also make it into ice cubes. Serve sangria with sangria ice cubes, or add the ice cubes to a glass of red wine for a fun twist.

Quick Sangria

Recipe courtesy of Alex Guarnaschelli

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Deviled Eggs with Bacon and Hot Sauce

Recipe courtesy of Alex Guarnaschelli

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Dark Chocolate Whoopie Pies with Toasted Almond Cream

Recipe courtesy of Alex Guarnaschelli

I learned lamination way before I went to France (i.e puff pastry/croissant). I learned it from my grandfather when I was 10 years old making scallion pancakes. The technique is the same, you separate the dough with layers of fat. In France it was butter and in Chinese cuisine, it's oil. This dish is dedicated to Yeh-Yeh because he's also the first person to ever make me a burger scallion pancake. I'm one-upping it by using Wagyu and adding another awesome flavor from Asia, kimchee.

Kimchee Beef Scallion Pancakes

Recipe courtesy of Ming Tsai

The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly the reason cast-iron pans were invented—you can put them on top of coals or on a grill with foil, and you have a perfect side dish that just may be even better than the meat course.

Black Garlic Rice Pilaf

Recipe courtesy of Ming Tsai

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Cheesesteak Potstickers

Recipe courtesy of Ming Tsai

When I used to play pro squash in France, I would always have a shandy afterwards. It's incredibly cool and refreshing has just a hint of booze. Depending on what country you are in, a shandy is made with a lager and either lemonade, lemon-lime soda or a great French beverage called Limonad. I'm adding the lemon flavor via a lemongrass syrup and a wedge of lemon. The good news is you could enjoy it without ever touching a squash racket.

Lemongrass Shandy

Recipe courtesy of Ming Tsai

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Banana Leaf Wrapped Bass with Scallion-Ginger Fried Rice

Recipe courtesy of Ming Tsai

My wife Polly discovered this technique of chilling the can of coconut milk, taking the crema off the top and whipping it into whipped cream. I thought it was so cool, to get the whipped cream experience but dairy free. The last few years I've tried to reduce my gluten intake, i.e. I don't drink beer anymore (but I still eat scallion pancakes and dumplings for the record). Hence I developed this gluten-free rice cake that is still super chocolately and decadent. I have to say this, everyone loves parfait, said by the donkey on Shrek!

Coconut Cream and Chocolate Rice Cake Parfait

Recipe courtesy of Ming Tsai

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Ming's Bings

Recipe courtesy of Ming Tsai

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Zha Jiang Mian Meatless Chinese Spaghetti

Recipe courtesy of Ming Tsai

I'm from Ohio, and I could eat a dozen ears of corn during the summertime. But I wanted to remove the hassle of eating corn on the cob and make it easier to have it fully seasoned, creamy and delicious. The papillote, since it's protected by the foil, can be placed on the grill, on top of your clam bake, or buried.

Honey Gingered Corn en Papillote

Recipe courtesy of Ming Tsai

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