Recipes

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Celebrity Guest Recipes

Peggy Fleming's Creamed Chicken and Artichoke Hearts

Bake chicken at 325 for 1 hour. 8 tbsp. butter 5 tbsp. chopped shallots 1 ½ cups dry white wine 8 tbsp. flour 4 cubes of chicken bouillon 3 ½-4 cups of milk ½ to 1 tsp. chopped tarragon 2 cups of half and half cream 1/8 tsp. white pepper ¼ tsp. salt 12 cooked chicken breasts (chopped into pieces) Pastry shells 2-3 jars artichoke hearts   Process Saute butter and shallots in skillet. Add wine and boil away excess. Add flour and cook for 3 minutes. Add bouillon cubes. Add milk. Add tarragon. Add half-and-half and salt and pepper. Add in chopped chicken. Stir mixture. Pour into 9 x 13 casserole dish. Place sliced artichokes on top. Sprinkle a little paprika on top for color. Bake 1 hour at 325 degrees. Serve warm over puff pastry shells. Serves 4-6. A long-time friend (whose husband did his residency with Greg in San Francisco and is the 49ers doctor) served this for brunch one Sunday. She was kind enough to teach me her creation. Peggy Fleming

Guy Fieri Recipes

Cuban Pork Chops

4 Pork chops, 1” bone in 3 T kosher salt 2 T sugar 2 qt Water 1 T Kosher salt 1 t Black pepper 1 t Cumin 1 t Garlic powder 1 t Onion powder 1 t Oregano,dry ¼ c Red onion, chopped ¼ c Orange juice, fresh ¼ c Lime juice, fresh 1t Garlic, fresh chopped 3T Canola oil 1 c Watercress 1 ea Roma tomato, chopped ½ ea Avocado, sliced Process In a 4 qt mixing bowl, add water, kosher salt and sugar. Disolve sugar and salt, and add pork chops to water, let brine for 30 minutes In small mixing bowl add and combine all dry spices. In a large sauté pan over high heat and oil. Pat dry the pork chops and rub with the dry spice mixture. Place the chops in the pan and sear on one side. Flip over and bring the heat down to medium/low. Add onions and sauté for 2 minutes then add garlic, continue to cook until garlic begins to brown, then add orange and lime juice. When chops are done, remove from pan and put on a warm plate. Continue to reduce juices in pan by half .pour onto pork chops and serve. Garnish with watercress, tomatoes and avocado.

Garlic Festival Peppersteak Sandwhich

8 bell peppers, seeded and quartered 1 medium-sized onion 3 cloves fresh garlic, minced Salt and pepper to taste Olive oil 1 top sirloin steak (about 3/4 pound) , barbecued or broiled to desired degree of doneness 6 French rolls, halved, and basted with garlic butter Garlic Butter   Process Garlic Butter Cream 1/2 cup butter. Add 2 to 3 cloves fresh garlic, finely minced or pressed, and beat until fluffy In a skillet , sauté peppers, onion ,garlic and salt and pepper in olive oil until tender. Brush rolls with garlic butter and heat in oven , or toast lightly under the broiler or over the barbecue. Slice steak thin and place on the bottom half of a roll. Top with pepper-garlic mixture and the other half of the roll. Makes 8 sandwiches

Val Filice Godfather of Garlic

1.5 pounds of Flat Italian Green Beans Clean, cut off tips from both ends Cut into 2” pieces and wash Put in pot of boiling water for 7 minutes Chop 8 cloves of garlic; saute garlic in olive oil Drain beans, leaving ¼ of water in pot Put beans back in pot Salt and pepper (black) to taste Add crushed red pepper Wash, trim and chop fresh basil Add fresh basil Toss beans in pot Serve when ready

Gilroy Garlic Festival Ice Cream

9 Ea. 1/2 gallons of soft serve vanilla ice cream milk 1/2 C Granulated garlic   Process This might be a little much for most people, so if they want to make home made ice cream, they can mix up vanilla ice cream and as it is churning, add a teaspoon of granulated garlic to start and add more to taste.

Jerked Chicken Kabobs

1 tablespoon ground nutmeg 1 tablespoon ground allspice 1 tablespoon cinnamon stick 1 red onion, chopped 3 green onions, chopped 1/4 cup extra-virgin olive oil 1 cup freshly squeezed orange juice 1/4 cup soy sauce 1/4 cup fresh thyme sprigs 1 lime, juiced 3 garlic cloves 1 Scotch bonnet pepper 1 (2-inch) piece fresh ginger, peeled Salt and pepper 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces Mango Salsa, recipe follows   Process In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours. Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce. Mango Salsa: 2 tablespoons brown sugar 3 tablespoons freshly squeezed lime juice 1/2 teaspoon hot sauce 1 tablespoon minced ginger 1 mango, diced 1 English cucumber, diced 2 green onions, diced In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.

Mojito Chicken

1 ea Whole chicken 2 T granulated garlic 1 T onion powder ¼ t cumin 1 T dried oregano leaves 2T kosher salt 1T fresh cracked black pepper 1t smoked paprika In a large mixing bowl combine all the ingredients and proceed to rub chicken with spice mixture. Refrigerate for thirty minutes. Add chicken to marinade [marinade recipe to follow] [Marinade] 1C of orange juice 1/4C of fresh lime juice 1/4C of white whine vinegar 1/4C of olive oil Combine all ingredients in the same mixing bowl and pace chicken in marinade, cover and refrigerate for at least 1 hour   Process Mojito Glaze ½ C of dark rum 1T of brown sugar ½ C of chicken broth ¼ C mint leaves chopped ½ C of warm water 2T of cornstarch In a small mixing bowl Wisk together warm water and corn starch. Mix thouroughly.Reserve. In medium sauce pot place all remaining ingredients and over high heat reduce by half When reduced add cornstarch mixture to simmering liquid and wisk for 5 min until 50% thicker. Add mint leaves Place in small bowl and reserve. With poultry shears remove the back of the chicken Take each half of the chicken and press down with light pressure until flat With large sauté pan over medium to high heat put 4T of Evoo When oil is hot place chicken skin side down and sear. When skin is golden flip chicken and add a1/2 cup of marinade into pan Then place chicken in oven for 40 minutes at 300 degrees Remove from oven and glaze with rum mixture Rest and serve.

Potato Hoisin Halibut

2 lb Halibut, filet, cut in 4 pcs 2 c Shredded potatoes nuggets, defrosted, like “tater tots” ½ c Panko bread crumbs ½ c Hoisin Sauce ¼ c Oyster sauce ¼ c Soy sauce ¼ c Light soy sauce 1 T Ginger, fresh minced 1t Black pepper, fresh ground 2 T Rice wine vinegar ½ c Flour ½ t Sesame oil 3 T Sesame seeds, toasted ½ c Green onions, chopped 4 T Rice bran oil, or canola   Process Cut Halibut in 4 equal pieces. In a mixing bowl, combine ginger, 1/4c light soy sauce, white wine, and pepper in mixing bowl. Add fish to bowl and let marinate for 20 minutes. Defrost potatoes nuggets, add panko, hoisin, oyster sauce, soy sauce, rice wine vinegar, and sesame oil. Mix together thoroughly, and divide in 4 equal amounts.. Remove fish from marinade, remove excess moisture, and dredge in flour on both sides. Heat a medium non stick sauté pan to medium/high, and add 2 T of oil. Apply ¼ of potato mixture to fish, and form around the top of the fish, pressing the mixture onto the fish. Add fish to sauté pan, potato mixture down first and cook two portions at a time. Cook until potato mixture is lightly browned and crispy. Gentle turn the fish over, and cook the other side for 2 minutes. When finished remove and place of a baking sheet and hold in the oven, at 200 degrees, until the next two filets are cooked. Repeat the process for the next two filets. Garnish with sesame seeds and green onions

Sloppy Joes with Maui Onion Straws

1 lb Ground beef 1 lb Ground Pork 1 ea Red bell pepper, diced 1 ea Green bell pepper diced 1 ea Jalapeno, seeded, deviened, diced 1 ea Red onion, diced 2 T Garlic, minced ½ c Red wine vinegar 1 t Cayenne pepper 1 T Paprika 1 t Cumin 1 t Dry mustard 6 oz Tomato paste 12 oz Tomato sauce 4 T Worchester sauce 2 T Black pepper, fresh ground 1 T Salt, kosher ¼ c Red wine 4 T Canola oil 8 ea Kaiser rolls, or quality hamburger bun, toasted   Process In a large sauté pan over medium to high heat, add 4 T canola oil, peppers and onions. Cook for 3 minutes then add beef and pork. Cook thoroughly, breaking up meat while cooking, when meat is cooked add garlic. Depending on amount residual grease, you may need to drain the grease off the pan. Deglaze with red wine, and add remaining ingredients. Reduce heat and simmer for 20 to 30 minutes. Serve on toasted rolls and top with Maui onion straws. Maui onions straws 1 ea Vidalia onion, or similar sweet onion 2 c Flour 1 t Cayenne pepper 1 t Paprika 1 t Garlic powder 1 t Black pepper 1T Sea Salt 2 c Canola oil 1 ea Egg ½ c Milk In Medium sauce pot heat oil to 350 degrees. Mix egg and milk in medium bowl. Mix flour and dry ingredients in medium bowl. Cut onion in to 1/8” slices, separate soak in egg and milk mix, shake off excess mixture and dredge 4 to 5 pieces at a time. Add to pot, cook until golden brown, and drain on paper towel.

Tequila Turkey Fettuccini

1-ounce olive oil 1/4 red onion, cut into strips 1/2 tablespoon minced jalapeno 1 tablespoon minced garlic 5 ounces turkey breast, cooked, sliced 1-ounce tequila 4 ounces heavy cream 1/2-ounce fresh lemon juice 1 tablespoon chopped cilantro leaves 9 ounces fettuccini pasta, cooked 2 tablespoons grated Parmesan 2 lime wedges, for garnish 2 sprigs cilantro, for garnish 2 tablespoons diced Roma tomato, for garnish 1 teaspoon freshly ground black pepper   Process In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much. Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese. Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

Tortilla Soup

For soup: 4 skinless chicken breasts (about 1 ½ pounds) 1 can (14.5 ounces) reduced-sodium chicken broth 1 jalapeno chile, diced (with seeds for more heat) 6 corn tortillas (6 inches) 3 tablespoons canola oil salt For garnish: 1 cup shredded Monterey Jack cheese (5 oz) 4 large scallions, thinly sliced (about ½ cup) 1 green bell pepper, diced 1 avocado, peeled, pitted, and diced ¾ cup cilantro sprigs Lime, cut in wedges   Process Preheat oven to 400. In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium, simmer until chicken is cooked through, about 15 minutes. Transfer chicken to plate, let cool. Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into ½ inch strips. Place strips on a rimmed baking sheet; bake. Tossing strips occasionally, until golden, 15-20 minutes. Using large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls (serves four) and add tortilla strips. Garnish as desired.

“B.F.E” Best Flank Steak Ever

3lb Flank steak, cleaned and denuited ½ c Sun dried tomatoes, marinated ½ c Red onions, julienne ½ c Pine nuts, roasted ¼ c Red bell pepper, roasted, julienne ½ c Carrots, shredded ¼ c Garlic, minced ½ c Parmesan cheese, grated ¼ c Basil, chiffonad 3 T EVOO 4 T Canola oil 2 c Beer, medium body 2 c Beef broth, low sodium 1 ½ T Sugar Process Pound flank steak between 2 freezer bags, 1 gallon, until meat is ¼”, pay special attention to keep meat intact. Then add to marinade for up to 24 hours. In medium sauté pan, over medium heat add oil and sauté onions, carrots, and peppers. After 3 minutes add sun dried tomatoes, pine nuts and garlic, cook until garlic begins to brown then deglaze with ¼ c white wine. Salt and pepper to taste. Remove from heat, pour into a bowl, stir in parmesan cheese,basil and let cool. Marinade for flank steak 1/3 c Red wine vinegar ½ c Extra virgin olive oil 2 T Rosemary, fresh, minced 2 T Garlic, minced 2 t Sea salt 1 t black pepper Mix all ingredients and pour into 1 gallon zip lock bag. After meat had marinaded, remove and shake off excess marinade. Add cool mixture, and roll meat tightly and bind with skewers or twine. In a large braising pan, heat up 4 T oil. Over high heat sear all sides of rolled flank steak. Add beer, broth and sugar to braising pot and cook in oven at 325 degrees for 3 hours. When meat is finished cooking, remove from braising pan, place on cutting board, let rest covered with a towel for 10 minutes. Remove twine or skewers, and cut in 1” pieces, fan out on platter and drizzle remaining braising broth