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Guy's Ranch Kitchen

Guy's Ranch Kitchen

#GuysRanchKitchen Saturday 12|11c

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For a brunch with a crunch, I wanted to bring some texture to the monotony that is shrimp and grits, but also bring in the flavors of a great Low Country boil.

Shrimp Corn Dogs with Boili

Recipe courtesy of Justin Warner

I had leftover oxtail from making a beef bone ramen, so I decided to use it as a gyoza filling. It's rich and delicious. The recipe is by weight, so it can be scaled up or down.

Oxtail Gyoza

Recipe courtesy of Justin Warner

As beef tongue is one of the forgotten cuts of the cow, I wanted to showcase it in one of its best known dishes, tacos. From being cooked in a pressure cooker, the tongue becomes tender and steaklike, at just about half the price. I didn't want to throw out the delicious braising liquid, so for fun, I popped it into the blender to see what would happen. The result was delicious, but oily from the rendered fat. By using a bit of xanthan gum, I was able to turn that beefy broth into something nearly as thick and lip-smacking as queso, but with no cheese in sight. The amount of queseaux is more than necessary for the recipe, so don't hesitate to dip tortilla chips into the warmed goo for a snack the next day.

Tacos de Lengue con "Queseaux"

Recipe courtesy of Justin Warner

Tamales don't have to have animal products to be weaponized parcels of deliciousness. With the right ingredient substitutes and some care, these veggie tamales can be just as gratifying as the carnivore's version. A pressure cooker speeds up the process and also makes for tamales packed with aroma, thanks to the steam being forced into every nook and cranny.

Veggie Tamales

Recipe courtesy of Justin Warner

My gal and I are obsessed with "mala" which is the Chinese term for the combo of spicy and numbing qualities that you get from Sichuan peppercorns. If you are into fun food experiences, this is a must-try! As cabbage is practically free, with a few pantry items, you can make a cheap but satisfying and palate-pushing side dish.

Sichuan-Inspired Cabbage

Recipe courtesy of Justin Warner

I took my senior prom date to a chicken spot and ordered a catering-size portion of their nuggets with honey dipping sauce. This is as close to replicating that as I can. And speaking of "can," if you use a nitro canister, you can achieve peak marination in 20 minutes.

Speed-Brined Chicken Nuggets with Honey Dip

Recipe courtesy of Justin Warner

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Spherified Picklebacks

Recipe courtesy of Justin Warner

Perfect Manhattan

Recipe courtesy of Justin Warner

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Pao de Queijo

Recipe courtesy of Justin Warner

Passionfruit Caipirinha

Recipe courtesy of Justin Warner

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Pluot Clafoutis

Recipe courtesy of Justin Warner

I got my start in truly fine dining as a waiter at The Modern at the Museum of Modern Art in New York City. At that time, it was helmed by an Alsatian chef named Gabriel Kreuther. His pastry partner in culinary crime was Marc Aumont, and this recipe is an ode to the stollen loaves they made as gifts to diners around the holidays. I’ve taken some shortcuts here, but the end result scratches the same itch.

Mini Stollen

Recipe courtesy of Justin Warner

My grandma was, you know, a grandma in the truest sense, but when she wanted to get wild she'd order a single brandy Alexander. I've swapped nutmeg for an infusion of mace and a garnish of black pepper to honor her spicy kick.

Mace and Black Pepper Brandy Alexander

Recipe courtesy of Justin Warner

I needed a salad for my ramen shop and this is what I came up—essentially a repurposing of the garnishes for my ramens.

Furikake Salad

Recipe courtesy of Justin Warner

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Gochujang Potato Tot Brunch Bowl

Recipe courtesy of Justin Warner

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