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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 586 - 600 of 663
When it comes to elegant dinners, duck breast is always top of my list. Not only is it a cinch to cook (as long as you follow a couple of special hacks!), but it’s so flavorful that you can really go in any direction when it comes to your sauce. This one is inspired by essential Vietnamese flavors: umami fish sauce, bittersweet caramel, the bright friendly acid of mandarin oranges and a burst of fresh mint. If duck breast is out of your budget, you can recreate this sauce for a pan of crispy chicken thighs, which I always celebrate getting to eat, whether it’s for a weeknight dinner or a special occasion!

Duck with Fish Sauce Caramel

Recipe courtesy of Aarti Sequeira
1 Reviews
unknown

Goat Cheese Crostini with Cacao Nibs and Fresh Figs

Recipe courtesy of Aarti Sequeira
2 Reviews
unknown

Carrot Halwa

Recipe courtesy of Aarti Sequeira
4 Reviews
unknown

Cauliflower Chaat Salad with Tamarind Date Chocolate Chutney

Recipe courtesy of Aarti Sequeira
1 Reviews
unknown

Thanksgiving Samosas

Recipe courtesy of Aarti Sequeira
4 Reviews
No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!

Thai Red Curry

Recipe courtesy of Aarti Sequeira
24 Reviews
Tomato pie is a classic of the Southern kitchen compendium, so I wanted to put my own spin on it. In the summer when the North Carolina heat and humidity produce the plumpest, sweetest clusters of tomatoes, this is the dish I reach for — I love heightening their natural tartness with the sweet and sour punch of tamarind. Chaat masala is a spice blend that’s often sprinkled over snack foods in India (“chaat”) — it’s a bit of an acquired taste because it uses Indian black salt, which carries a sulfurous aroma. Use a little and then build up as you fall deeper in love with it!

Tomato Chaat Pie

Recipe courtesy of Aarti Sequeira
Philly cheesesteaks are a delicious classic, but my version has a twist: Provoleta fondue, made with three types of cheese instead of just Provolone or American cheese. It's not your average cheesesteak and perfect for game day. One of the key components of this sandwich is the roll, so choose good ones.

My Philly Cheesesteak

Recipe courtesy of Jose Garces
While there's nothing like a classic 5-ingredient margarita, sometimes I like to get a little fancy. In this cocktail, sweet mango and floral hibiscus come together with a slight bite of jalapeño to create a fantastically refreshing beverage.

Spicy Mango Hibiscus Margarita

Recipe courtesy of Jose Garces
2 Reviews
Tamales are a classic Mexican dish. This version, with mole poblano, combines a number of chiles with dark Mexican chocolate to create a dish that packs a punch of flavor, without being overwhelming.

Chicken Tamales with Mole

Recipe courtesy of Jose Garces
Who doesn't love fried dough? Every culture has their take on it, and this one is mine, by way of Mexico.

Churros with Dipping Sauces

Recipe courtesy of Jose Garces
I like to think of pakoras as the Indian tempura. They're a staple of Indian life, and are the perfect accompaniment to a hot cup of chai or a chilled mug of beer. The superhero ingredient here is Indian chickpea flour. No egg is required to make this batter, so it's perfect for the vegans among you!

Vegetable Pakoras

Recipe courtesy of Aarti Sequeira
3 Reviews
unknown

Vietnamese-Inspired Shrimp Spring Roll Tacos

Recipe courtesy of Aarti Sequeira
1 Reviews
This recipe is inspired by the leg of lamb my mum would make every Christmas, “Masala Raan” (masala means spice mix; raan means the leg of an animal, usually mutton, goat or lamb). It was an extensive affair involving a two-day process and two separate marinades, one of green papaya and salt to tenderize the meat, then a second yogurt-based one to flavor it. Cashews and fried onions were used to enrich the marinade, adding buttery richness and a pronounced umami sweetness. The dish is said to have been served by Alexander the Great to a defeated king in India as a sign of goodwill and friendship. Seems pretty appropriate for a Christmas table! Here’s my simplified version using quick-cooking rack of lamb; I decided to turn the cashews and fried onions into a delectable crust. I also added a bright, minty relish with a sour pucker from the barberries—and happily, it mirrors the traditional colors of Christmas, green and red.

Alexander The Great's Lamb Chops

Recipe courtesy of Aarti Sequeira
unknown

Apple Pie Taquitos

Recipe courtesy of Aarti Sequeira
3 Reviews
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