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Guy's Ranch Kitchen

#GuysRanchKitchen Saturday 12|11c

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Roast Pork Cooked in Milk and Mustard

Recipe courtesy of Richard Blais

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Churro Tacos with Mexican Chocolate Ice Cream

Recipe courtesy of Richard Blais

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Turnip Gratin

Recipe courtesy of Richard Blais

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Al Pastor-Inspired Tacos

Recipe courtesy of Richard Blais

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Bourbon and Smoked Cider

Recipe courtesy of Richard Blais

Consider this your new staple pizza dough recipe. This dough is great for any topping or sauce combination, but this recipe for my fiery verde sauce is a surprising and fresh take on white pizza. The spicy green sauce tops the perfect airy crust and is cooled down with the mozzarella and queso fresco. Just remember, every good pizza takes time. This recipe takes two days to make, so plan ahead!

Wood Fiery Pizza

Recipe courtesy of Nate Appleman

While traveling through Argentina, I stumbled on a little grill off a side street in Buenos Aires. I sat down by myself and had one of the most amazing eating experiences of my life. The memory of tasting that fresh chimichurri atop the perfectly cooked steak is one I will never forget. This recipe brings me back to that food adventure and is one that will leave you wanting more.

Chimichurri Skirt Steak with Fries

Recipe courtesy of Nate Appleman

I love porchetta, but unfortunately, my wife doesn’t eat pork. My turkey porchetta recipe gives you all of the richness of the pork version, with the crackling turkey skin, and fresh lemon and herbs, but without (some) of the guilt! Turkey porchetta is also a great alternative to your traditional Thanksgiving meal. Surprise your guests with this updated take on a classic. Serve with your favorite holiday sides.

Turkey Porchetta with Fennel Apple Salad

Recipe courtesy of Nate Appleman

When I was growing up in Ohio, stuffed bell peppers were on the table many nights. This recipe is inspired by my time in Italy, switching it up with long hot peppers and homemade Italian sausage to give the old recipe a new kick. Brown up any leftover sausage filling for pasta, topping for pizza or just about anything.

Sausage Stuffed Anaheim Chiles

Recipe courtesy of Nate Appleman

In L.A., the smell of bacon and grilled hot dogs permeates the streets every weekend. This recipe transports you to the streets of L.A. after a game, with the crispy bacon-wrapped hot dog and the crunchy fajita-style veggies. Go all in — toast your buns on the griddle and top your dog with the works. Trust me… You won’t regret it.

L.A. Street Dog

Recipe courtesy of Nate Appleman

Everyone loves a cheesy, creamy potato side dish. This is my take on the traditional potatoes au gratin, but with an Italian twist. These cacio e pepe potatoes are so good, you won’t miss the pasta at all!

Cacio e Pepe Casserole

Recipe courtesy of Nate Appleman

The state of Punjab in northern India where my family hails from is famous for the delicious stuffed flatbreads known as parathas (also spelled paranthas). The story goes that my older sister Reeti tried to feed me aloo (potato) paratha even before I could eat solids. I joke that this is the reason I became a chef: The first thing I ever tasted was perfection. These potato and pea parathas are delicious with a big blob of freshly churned butter on them and are also excellent with Indian pickles.

Whole Wheat and Sorghum Aloo Parathas

Recipe courtesy of Maneet Chauhan

Vindaloo is a curry from Goa based on a dish of Portuguese origin. The combination of heat, tartness and spice makes it a favorite. This version uses ground beef (keema) instead of larger pieces of meat for a delicious version that cooks quickly.

Beef Keema Vindaloo with Pilaf

Recipe courtesy of Maneet Chauhan

This is an iconic Indian street food. The combination of sweet, tart, spicy and crunchy makes it a fun dish.

Bhel Puri Chaat

Recipe courtesy of Maneet Chauhan

Growing up in India, the Masala cheese toast was a regular staple breakfast dish. What set it apart was the only processed cheese available in India at that time (Amul cheese), which resembles a hard white Cheddar, paired with cilantro and roasted cumin for grilled cheese taken to the next level. The tomato soup is made with lentils, which adds to the creaminess of the soup; the curry leaves and Indian spices make it the perfect tomato soup to dunk the masala grilled cheese in.

Tomato Soup and Grilled Cheese

Recipe courtesy of Maneet Chauhan

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