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In today's Media Mix, an igloo made of salt, plus a chef's Twitter revenge
A spoof of how Guy Fieri celebrates Christmas.
Check out these headlines you may have missed.
Beers Americans Don't Drink: A compilation, just so you know if you're behind the times. [24/7 Wall St]
Salt-Based Igloo: Design company Emerging Objects has created a structure made from 3-D printing crystals from sea salt and glue. [PSFK]
Guy Fieri's Christmas: SNL pulls off another excellent spoof of Food Network's showy celebrity chef, where 20-layer bean dip and Bud Lime gazpacho is on the menu (the latter from Kid Rock!). [HuffPo]
Chef Twitter Revenge: Christmas is a busy time for restaurants, but one chef who wanted Christmas off got fired for it. The result: Hacking the restaurant's Twitter feed to tell the real story, and the fired chef holds nothing back. [Eater]
Fresh or Frozen? A guide to choosing the right type of vegetables to serve at your holiday meal. [Live Science]
Recipe: Guy Fieri's Quick BBQ Brisket
Chef, restaurateur and cookbook author Guy Fieri, host of Food Network's "Diners, Drive-Ins and Dives," offers "Sunday Morning" viewers a recipe from his book, "Guy Fieri Family Food" (William Morrow).
"This is killer on its own and it makes double-killer brisket sandwiches the next day. Just make sure you get what's called the second, or deckle, cut of brisket. It has the amount of fat we need for the smokin' flavor we want. The pressure cooker cuts the braising time down to a fraction of what it takes in a regular pot, but for the righteous results you've still gotta let the spice rub soak in for at least a couple of hours before cooking."
Check out the recipe below, and don't miss Mo Rocca's interview with Guy Fieri on "CBS Sunday Morning" June 28!
Quick BBQ Brisket
Makes 4 to 6 servings
Time: 1 hour 15 minutes, plus at least 2 hours for the brisket rub
2 tablespoons paprika
2 tablespoons granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 pounds second-cut (deckle) beef brisket, cut into 3 equal pieces
2 cups Beef Stock, homemade or low-sodium store-bought
1 cup BBQ sauce (such as Guy Fieri Bourbon Brown Sugar BBQ Sauce)
½ cup ketchup
¼ cup yellow mustard
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke
¼ teaspoon red chili flakes
2 tablespoons canola oil
1 large yellow onion, sliced ½ inch thick
1 red bell pepper, seeded and cut into ½-inch slices
1 green bell pepper, seeded and cut into ½-inch slices
One 12-ounce bottle lager beer
¼ cup thinly bias-sliced green onions (white and light green parts), for garnish
Kosher salt, for finishing the meat
- To prepare the brisket rub, combine all the ingredients in a small bowl. Rub into and all over the brisket pieces. Wrap with plastic wrap and place in the refrigerator on a baking sheet for at least 2 hours and up to overnight.
- To make the BBQ sauce, combine all the ingredients in a large bowl and whisk well to combine. Cover and set aside.
- In a pressure cooker over medium-high heat, heat the canola oil until hot. Add the brisket pieces and cook for 6 to 7 minutes on each side, until well browned. Add the onion and bell peppers to the pot and cook, stirring, until browned, 1 to 2 minutes.
- Pour in the reserved BBQ sauce and the beer. Add enough water to come just three-quarters of the way up the sides of the beef in the pot. Bring to a simmer.
- Cover with the pressure cooker lid and securely lock it in place according to the manufacturer's directions. Increase the heat to high and bring the cooker to high pressure you can tell it's there by the steam escaping from the valve or a high-pitched whistling noise. Reduce the heat to medium and cook for 45 minutes, adjusting the heat as necessary to maintain a steady, consistent pressure.
- Remove the pressure cooker from the heat and let the pressure come down for 10 minutes. If the cooker has a dedicated steam or pressure release valve, carefully discharge any remaining gentle pressure by releasing it. If the cooker has just the top pressure regulator, wait for the cover lock to release, then carefully remove the regulator cap. Let the pot stand for 3 to 4 minutes. Unlock and remove the lid.
- Using tongs, transfer the brisket to a plate and set aside. Place the pot with the braising liquid over high heat and simmer the sauce until reduced and slightly thickened.
- Slice the brisket against the grain, arrange it on a serving platter, and spoon the sauce, onion, and bell peppers on top. Garnish with the green onions and finish with a sprinkle of salt. Serve.
From "Guy Fieri Family Food: 125 Real-Deal Recipes &ndash Kitchen Tested, Home Approved" by Guy Fieri. Copyright © 2016 by Guy Fieri. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. All rights reserved. Available in Hardcover and eBook formats via Amazon.
Guy Fieri Has a Friend Named Kleetus, and More Scandalous Accusations
• Fieri was “weirded out” by gay people, and “show researchers were required to note any indications of homosexuality detected during pre-interviews,” says Page and another ex-producer for the show.
• Fieri has roaming eyes and a dirty mind: “You have to protect Guy from all of his poop jokes,” Page reports in the City Pages story. “Anytime any woman mentioned ‘cream,’ Guy went into a sexual riff. When cutting the show, you had to tell the editors to watch Guy’s eye line, because it’s always on breasts.”
• After stardom went to Fieri’s head, he took to hanging out with a posse called the Garlic Mafia, with friends like Gorilla, Kleetus, and Dirty P. Fieri’s manager called himself “the consigliore,” and Fieri regarded himself as the mob boss.
• Fieri wears sunglasses indoors.
Curious if these charges were accurate, CHOW.com made contact with a former production worker on the Food Network show, a woman who asked to be called “Jane” due to the tenets of the nondisclosure agreement she signed as she left the show. “Basically, everything in that City Pages article was true about both of them. Fieri had ridiculous requests at all hours of the day. He knew most of us lived in Central Time, but he would regularly make requests after 11 p.m. He would have shoots rescheduled around getting his hair done. He refused to fly on certain airlines. I don’t think anyone actually liked him.”
Jane says the whole experience left such a bad taste in her mouth that she exited television production altogether.
Maybe if she’d just given herself a nickname like Dirty J she could have stuck it out.
Guy Fieri, a Good Dude, Raises More Than $20 Million for Restaurant Workers
The Triple-D host helps distribute more than 40,000 grants.
Perhaps no celebrity chef is as unnecessarily polarizing or as unfairly demeaned as Guy Fieri. As host of both Diners, Drive-Ins, and Dives and Guy’s Grocery Games has been an outspoken advocate of bold flavors and the independent (often family-owned) restaurants across the country that dish them out.
Somehow, though, his bleached hair, over-the-top menu items, and unironic enthusiasm for out-of-bounds food rubs people the wrong way. For a long time, hating Fieri and his brand of loud, brash cooking was a requirement for becoming a Serious Food Person, best exemplified by a scathing New York Times review of his Manhattan restaurant. He was an easy punching bag, a stand-in for all things lowbrow and proudly unpretentious whose Donkey Sauce might as well have been poison to most coastal elites.
If you still hold onto that increasingly arbitrary and incredibly petty Fieri hatred, you might be surprised to learn that the mayor of Flavortown is doing more to help unemployed restaurant workers than most actual mayors. Fieri recently teamed up with the National Restaurant Association Education Foundation to launch the Restaurant Employee Relief Fund, which provides grants to restaurant workers who’ve lost wages or their jobs in the wake of Covid-19. How much did he help raise? Just a casual $21.5 million.
Instead of filming himself singing “Imagine” from his mansion, Fieri told TMZ that he sent out personal videos to “heavy hitters [and] CEOs involved in the restaurant business” asking them to step up and contribute to the Restaurant Employe Relief Fund. So far, Fieri’s efforts have translated to more than 40,000 unique $500 grants distributed to restaurant workers across the country.
Though $20 million is a massive milestone, the giving isn far from over. 𠇊s long as the money comes in, we’re going to continue to give these grants,” Fieri told TMZ. Given how quickly the government’s Payroll Protection Plan funding got snatched up, it’s pretty clear that independent restaurants and their employees still need just about all the financial help they can get.
And if raising eight figures for restaurant workers and officiating 100 gay weddings in a single day aren’t enough to convince you that Guy is a fundamentally solid dude, maybe his the next phase of his fundraising efforts might do the trick. On Friday, May 15, Guy and his son Hunter will compete against actor/eccentric Bill Murray and his restaurateur son Homer in the “Nacho Average Showdown.” The two teams will create signature nacho dishes in the hope of raising even more money for the Restaurant Employee Relief Fund. The whole thing goes down on Facebook Live at 5PM EST, with help from celebrity judges Terry Crews and Shaquile O’Neal.
So unless you’ve raised $21.6 million or more for underemployed or laid-off restaurant workers over the last two months, you should probably give Guy Fieri a pass at least until the pandemic is over. In the meantime, you can chip in with a donation of your own here.
Guy Visits Italian Joints, But Mom Still Knows Best
Guy visited three Italian restaurants on Monday's episode: Lobello's in Pittsburgh, Pizzeria Luigi in San Diego, andDi Pasquele's in Baltimore. And while all their food looked delish, I can't imagine any of it can compare to my mom's pasta sauce. So I thought I'd share her pasta sauce recipe with you. But before you start chopping onions, make sure you have a free afternoon. For the best taste, the sauce should simmer for at least four hours.
Linda Lamberti's Famous Pasta Sauce Recipe
4 pounds ground beef (you can also use two pounds ground beef with two pounds of ground veal)
1 15 oz can diced tomatoes
2 15 oz cans tomato sauce
Pour a few tablespoons of olive oil into a large saucepan. Brown meat, then remove meat from saucepan. In the same pan, saute onions and garlic until onions are a light yellow. Return meat to pan. Add diced tomatoes and tomato sauce. Bring to boil, then let simmer for four hours. Two hours into cooking, add a stick of melted butter to cut through acidity. Salt and pepper to taste. Serve over the pasta of your choice. Unless you're having a dinner party, you'll have plenty of sauce left over to store in the freezer.
Day two: I attempted Fieri's "Mac Daddy" mac 'n' cheese, one of the dishes I was most excited about.
I was surprised by how many ingredients the chef uses to make a classic mac and cheese. In addition to requiring bacon, heavy cream, shallots, garlic, butter, and fresh thyme, Fieri's recipe also needs pepper-jack and cheddar cheeses.
First, I put shallots, garlic, and olive oil in an aluminum-foil pouch and roasted it for half an hour.
The directions also told me to use "reserved bacon fat" to sauté the cooked shallot and garlic mixture instead of instructing me to make the bacon first, which I thought was pretty confusing.
I quickly fried some bacon on the stove, set aside the fat, and used it to further fry the shallots and garlic before adding flour to make a roux. After one minute, I whisked in all the heavy cream and fresh thyme and let it cook until it was reduced by a third.
I also cooked a pound of penne pasta on the side while I was waiting for the sauce to reduce.
Next, I stirred in the cheeses, sprinkled in some salt and pepper, and added the pasta. The whole mixture looked creamy and cheesy and smelled like heaven.
I poured the whole thing into a casserole dish and topped it off with the cooked bacon, Panko bread crumbs, butter, and fresh parsley.
Finally, I baked the dish at 350 degrees Fahrenheit for 20 minutes.
Guy Fieri's Best Diner Dishes: Mac and Cheese
Food Network star Guy Fieri shares recipes for his favorite all-American grub.
Oct. 29, 2008 -- Fresh off his all-American road-tripping odyssey to research for his new book, "Diners, Drive-ins and Dives," Food Network star Guy Fieri stopped by "Good Morning America" to share some of the best recipes from across the nation.
Today, Fieri shared four great dishes straight out of Americana (click on the recipe you'd like to see):
For more meal ideas, check out "GMA's" recipe index.
Mac Daddy Mac n' Cheese
Yield: 8 servings
Prep time: 20 minutes
Cook time: 45 to 50 minutes
Inactive prep time: 1 hourEase of preparation: Easy
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
1 teaspoon chopped fresh thyme
1 cup shredded pepper jack cheese
2 cups shredded cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked
1/2 cup Panko bread crumbs
2 tablespoons chopped fresh parsley
1. Preheat oven to 350 degrees F.
2. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third.
3. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper.
4. Remove from heat and gently stir in pasta. Place in a 9 by 13-inch casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.
Recipe courtesy Guy Fieri, May 2008.
Three-Cheese Macaroni and Cheese
Yield: 4 to 6 servings
1 tablespoon kosher salt, plus more for the pasta water
6 tablespoons (¾ stick) unsalted butter
6 tablespoons all-purpose flour
1 pound white Cheddar cheese, shredded
4 ounces Romano cheese, shredded
4 ounces Asiago cheese, shredded
1 tablespoon freshly ground black pepper
2 cups panko (Japanese-style bread crumbs, available at most markets)
2 tablespoons chopped fresh flat-leaf parsley, for garnish
1. Preheat the oven to 325°F.
2. Bring a large pot of salted water to a boil over high heat. add the macaroni and cook, stirring occasionally, until al dente, about 8 minutes. Drain.
3. Melt the butter in a large saucepan over medium heat. Sprinkle the flour over the butter and cook, whisking to make a paste (or roux), about 2 minutes. Add the milk and whisk vigorously until smooth. Reduce the heat to medium-low and cook, whisking occasionally, until the sauce is thick and bubbly. Add the heavy cream, all three cheeses, the 1 tablespoon salt, and the pepper. Cook, stirring, until the cheeses are fully melted.
4. Add the cooked macaroni to the cheese sauce and mix thoroughly. Transfer to a 9 by 13-inch baking dish and top with the panko crumbs. Bake the macaroni and cheese until hot and golden brown, about 15 minutes. Top with the fresh parsley. Serve.
Recipe courtesy "Diners, Drive-ins and Dives," 2009. Adapted from a recipe courtesy of Costa Vanikiotis.
Father's Day feast: Guy Fieri's recipe for tequila-marinated chimichurri steak
Home contractor Skip Bedell shows off the latest technology and tools.
Aside from their shared love of blonde highlights (and, presumably, the music of Chickenfoot), Guy Fieri and Sammy Hagar both have a deep love of fine spirits and fine cuisine.
To that end, Fieri and Hagar — who have previously collaborated on a tequila for Hagar’s line of spirits — are now offering up their ideas for a perfect Father’s Day feast, which of course involves a tequila-based cocktail and tequila-marinated steak.
To that end, Fieri and Hagar — who have previously collaborated on a line of spirits — are now offering up their ideas for a perfect Father’s Day feast. (Santo Spirits)
In honor of dads everywhere, Fieri and Hagar’s Santo Spirits brand is also hosting a “Rockin’ Santo Dad Giveaway,” where they will award two lucky winners with one of two dad-approved prizes: an electric guitar signed by Hagar, or a chef’s knife signed by Fieri. (Entries will be accepted until 12 p.m. PST on June 21.) Winners will be selected via a random drawing at a later date.
In the meantime, and just in case you don’t win your father a guitar signed by the famously fast-driving former singer of Van Halen, it’s a good idea to have a backup plan — and steak with booze is the perfect choice.
Check out Fieri and Hagar’s top ideas for Father’s Day drinks and dinner below. And if your father is more of a sur-and-turf guy, try your hand at Fieri's recipe for bacon-wrapped shrimp, too.
Here is the list of ingredients in Guy Fieri's brine
- 6 quarts Water
- 8 cups of Ice
- 1 cup Kosher Salt
- &frac13 cup Brown Sugar
- ½ cup Molasses
- 7 fresh Sage leaves
- 1 tbsp Whole black peppercorns
I realize the brine was going to be more than I need to completely submerge the turkey. So I pour it out of the pot once it had completely cooled. The turkey breast then went into a gallon sized bag inside of another gallon sized bag. I poured enough brine to cover it.
As for the rest of the brine, it went into a plastic bag and then into the freezer to use for the next time I want to brine some poultry.
Guy Fieri Helped To Raise More Than $20 Million For Restaurant Employees Affected By The COVID-19 Outbreak
Guy Fieri announced late last week that he has helped to raise more than $20 million to benefit restaurant employees who have lost their jobs due to the effects of the COVID-19 pandemic.
As we previously reported, Guy teamed up National Restaurant Association Educational Foundation to launch the Restaurant Employee Relief Fund, to help benefit these restaurant employees. The fund aims to give $500 checks that can be used toward housing, transportation, utilities, child-care, groceries, medical bills and/or student loans.
Guy told TMZ Live that the fund has raised $21.5 million already and that they have been able to award 40,000 of these checks to restaurant employees in less than two months. Guy also said that he started sending personalized invitations to "heavy hitter" CEOs in the food and restaurant industry asking them to donate to the fund. So far, everyone from TikTok to PepsiCo are involved.
And of course, Guy isn't done raising money yet. As part of his fundraising effort, Guy partnered with Igloo on a special (and extremely cool) Flavortown cooler with 100 percent of profits going to the fund and is even going head-to-head with Bill Murray on a nacho-making contest that you can watch on May 15.
"As long as the money comes in, we're going to continue to give," he said on the livestream.
You heard the man! You can donate to the fund, request a grant, and learn more about the effort here.