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Guy's Ranch Kitchen

#GuysRanchKitchen Saturday 12|11c
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Showing 61 - 75 of 663
My little restaurant, Ms. Chi Café in Los Angeles, is a love project. This is the first restaurant my husband Jimmy and I own together, many my chef friends came in to help me as line cooks during our crazy opening month, my friends made the artwork on the walls, my parents helped us fold dumplings in the beginning, and our niece Hailey worked as barista for us. During the year that Hailey worked for us, she was diagnosed as being gluten-intolerant; she has had to give up eating Chinese food because most of the dishes and sauces have gluten. So I made it a mission to create gluten-free Chinese dishes for her and other gluten-free guests in Ms. Chi. This Chinese-American classic dish, orange chicken, is breaded with rice flour and cornstarch instead of wheat flour. The orange sauce is made of a reduction of orange juice and a touch of gluten-free tamari soy sauce, and has a bright orange color instead of brown. We also garnish the dish with oranges segments; the juicy and tart orange helps cut through the fried chicken—it's a true orange chicken. Using rice flour instead of wheat flour creates a very crispy crust on the chicken that stays crispy after cooking in the sauce. Ms. Chi does lots of takeout; our orange chicken is even able to stay crispy all the way until it arrives at our customers' houses.

Ms. Chi's Orange Chicken

Recipe courtesy of Shirley Chung
20 Reviews
Liberty Farms duck was always on the menu at Jardiniére and was an enduring favorite, either duck breast or duck leg confit. Seasonally, we would come up with different favorites, and spring would bring fava beans and rhubarb. The tartness of the rhubarb and the funkiness of fava beans pair well with a perfectly cooked duck breast.

Duck Breast with Rhubarb, Spring Onions and Blistered Fava Beans

Recipe courtesy of Traci Des Jardins
Nothing reminds me more of Provencal Mediterranean France than pastis. This is a refreshing and bright brunch cocktail, sure to take you right to the shores of the South of France.

Aquafaba Pastis Gin Fizz

Recipe courtesy of Traci Des Jardins
2 Reviews
This recipe became iconic at Jardinière, one of those dishes that just could not be taken off the menu for 21 years. It stood the test of time and was as popular in the waning days of the restaurant as it was in the beginning. Warm, toasty, torn bread, nutty crisp artichokes, creamy cow’s milk cheese. Positively addictive.

Warm Bread Salad with Roasted Baby Artichokes and Marinated Crescenza

Recipe courtesy of Traci Des Jardins
5 Reviews
When winter rolls in and citrus season is upon us, it is usually a time of big heavy dishes. I love this one in particular, as the ingredients are rich, hearty and bold, but the preparation leaves you with a light and bright, satisfying and delicate winter meal.

Sea Bass with Celery Root, Beets and Meyer Lemon

Recipe courtesy of Traci Des Jardins
This is a lemony, nutty, savory and olive oil-rich cake. The addition of the lemon juice at the end gives it a very bright citrus profile. It is simple and delicious!

Meyer Lemon Olive Oil Cake

Recipe courtesy of Traci Des Jardins
5 Reviews
I am a tequila fan. This drink is equally delicious with mezcal or half tequila and half mezcal. I prefer my drinks on the less sweet side. If you like sweeter cocktails, the sugar can be increased; if you are fond of tonic, that can be substituted and will bring another dimension and greater sweetness to the preparation.

Salted Kumquat Tequila and Soda

Recipe courtesy of Traci Des Jardins
1 Reviews
Peas are the harbinger of spring, and I am always ready for them. At the beginning of the season, they are sweet and tender. This is an easy and delicious appetizer. Or this dish can be made in any season with frozen peas, which I always find to be very pleasing.

Mashed Pea and Ricotta Toast

Recipe courtesy of Traci Des Jardins
5 Reviews
Delicate and fluffy gnocchi pair nicely with spring asparagus and the very California Meyer lemon. With a little spoon wrangling, this is a fun and easy recipe.

Ricotta Gnocchi with Delta Asparagus and Meyer Lemon

Recipe courtesy of Traci Des Jardins
5 Reviews
This is inspired by the famous Contramar Tostada, with some of the same flavors but a very different composition.

Spicy Tuna Tostada

Recipe courtesy of Traci Des Jardins
5 Reviews

Churros with Mexican Hot Chocolate Spice Mix

Recipe courtesy of Traci Des Jardins
unknown

Crunchy Michelada

Recipe courtesy of Traci Des Jardins
1 Reviews
unknown

Beef Cheek Tacos

Recipe courtesy of Traci Des Jardins
1 Reviews
The flavors of spring bring this delicious combination to life. It's a little labor intensive with the trimming of the artichokes and processing of the favas, but well worth it.

Baby Artichokes, Favas, and Arugula with Marinated Crescenza Cheese

Recipe courtesy of Traci Des Jardins
This dish was inspired by my trip to Hanoi and sitting on a short plastic stool on a busy sidewalk, having the most delicious grilled pork and imperial rolls over silky rice noodles. The crunch of the imperial roll with the deeply caramelized and salty pork, bright notes of lime, spice and cool cucumber round out this classic version.

Bun Bowl

Recipe courtesy of Traci Des Jardins
1 Reviews
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