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Guy's Ranch Kitchen

#GuysRanchKitchen Saturday 12|11c

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I fell in love with the name whoopie pie even before I had ever tried it. It actually was the first dessert (with carrot halwa) that I put on my dessert menu. I love the fact that the whoopie pies can be piped in the shape of a football. The cayenne, paired with the dark chocolate, is amazing.

Dark Chocolate Cayenne Football Whoopie Pies

Recipe courtesy of Maneet Chauhan

Vindaloo is a Goan-based curry made with chile and vinegar. It is usually made with pork, one of my all-time favorites. I love the walking taco pie concept, as it reminds me of an Indian chaat. Here, layers of crispy corn chips, tangy, spicy pork vindaloo keema, tamarind chutney and a mango twist on pico de gallo make this a textural and taste symphony.

Pork Vindaloo Walking Taco Pie

Recipe courtesy of Maneet Chauhan

Palak paneer is one of my favorite vegetable entrees that my Grandma would make. It was predominantly spinach with Indian cottage cheese, but she would use a variety of seasonal greens that would add more depth.

Palak Paneer

Recipe courtesy of Maneet Chauhan

$This classic retro dessert gets a Southern twist. The peach jam adds a layer of decadence. The quintessential Southern favorite moon pie makes this a dessert that is not only delicious but can be made in a fraction of the time that it usually takes to make a baked Alaska.$

Peach Jam and Bourbon Pecan Baked Alaska

Recipe courtesy of Maneet Chauhan

I first tried Monkey Bread when I moved to Nashville. I loved the pull-apart aspect and the flakiness of the bread, and the sweet sticky indulgence of it. This version has dates, walnuts and pecans, which add an amazing textural layer to the ooey-gooey goodness.

Salted Caramel Monkey Bread

Recipe courtesy of Maneet Chauhan

unknown

Halwa Carrot Cake

Recipe courtesy of Maneet Chauhan

unknown

Shahi Tukra

Recipe courtesy of Maneet Chauhan

A mint julep is the perfect respite on a hot day. Vivek and I have gone to the Steeplechase, the Nashville version of the Derby, where we fell in love with this quintessential Southern favorite. I add a dash of chile in the form of jalapeno in honor of all the awesome Southern belles I have met who pack a punch and have a dash of spice to their personalities.

Southern Belle Mint Julep

Recipe courtesy of Maneet Chauhan

Seekh Kebabs are mincemeat kebabs that are formed along a skewer. These are batter-fried in a dosa batter.

Seekh Kebab Corn Dogs with Mint Mustard Sauce

Recipe courtesy of Maneet Chauhan

This version of shepherd’s pie is a great way to use the leftover beef keema vindaloo, a curry from Goa that’s a favorite for its combination of heat, tartness and spice. Using ground beef (keema) instead of larger pieces of meat in the vindaloo makes it particularly suited for repurposing in this one-skillet pie. Frozen vegetables are a convenient and delicious addition to the pie, and the creaminess and flavor of the sweet potato with a touch of Parmesan makes for an amazing combination of sweet and spicy.

Sweet Potato Shepherd's Pie

Recipe courtesy of Maneet Chauhan

unknown

Goat Lukhmi with Mango Mint Chutney

Recipe courtesy of Maneet Chauhan

The first time I was blown away by the artistry of flavor combinations was as a young cook working for the great David Bouley. I was so confused by the infusion of vanilla into butter to poach lobster until I snuck a piece for myself. I was in awe. This dish is an ode to that mastery, paired with a saffron and fennel fregola to add to the wild but balanced flavor combination.

Vanilla Poached Lobster with Saffron Fregola and Fennel

Recipe courtesy of Eric Greenspan

I’ve been folding duck fat into ground beef for burgers since the first burger I sold at The Foundry on Melrose in 2008, and have continued to do so at one of my first delivery-only brands, Bubu’s Birds and Burgers. The fat helps the smash burgers get perfectly crispy, and the added funk is a perfect foil to the spicy sweetness of the cherry mustard and the sharp American cheese.

Duck Fat Smash Burgers on Brioche

Recipe courtesy of Eric Greenspan

unknown

White Chocolate Skillet Cookie with Bananas and Pretzels

Recipe courtesy of Eric Greenspan

One of the first grilled cheeses I ever made at The Foundry on Melrose, these bite-sized sammies from The Great Grilled Cheese Book are an homage to my dearest friend and chef Alfonso Ramirez. Just like when we get together, these bad boys are trouble.

Mini Cuban Reubens with Pulled Pork and Orange Mayo

Recipe courtesy of Eric Greenspan

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