Awesome Father’s Day Recipes from Guy Fieri’s Cookbook, Guy on Fire!

Summer is here and it’s time to get grilling! We can’t think of a better gift for your dad than a cookbook by the grill master himself – Guy Fieri. In this rollicking cookbook, Guy Fieri shares his favorite tips, techniques, and recipes for outdoor cooking all through the year, whether you’re hosting a backyard barbecue, relaxing around the campfire, or tailgating on game day. Stuffed with original recipes, color photos, and great tips, Guy On Fire is guaranteed to get your grill going with palate-pleasing appetizers, phenomenal main courses for meat, fish, poultry, and vegetables, cool salads, and fabulous desserts.

Today we’re sharing three awesome and dad-approved recipes from Guy on Fire: Campfire Baked Ziti, Apricot Glazed Chicken Thighs with Pickled Red Onion, and Grilled Sausage Kebabs Three Ways. These are great recipes to make with your dad on Father’s Day, so go ahead and pick up a copy for him! Purchase your copy of Guy on Fire from your favorite retailer.

Campfire Baked Ziti

At the lake, most of the days are hot and some of the nights are cold. Nothing warms you up by the campfire like a hearty helping of baked ziti.

Makes: 10 to 12 servings
Time: 45 minutes

campfirezitiYou’ll need: Stovetop or propane burner, oven, Dutch oven, large pot for pasta, large cast- iron pan or ceramic baking dish
Prep-ahead Tip: All of the components can be made the night before. Parcook the pasta and toss in a little olive oil to prevent sticking. Make the ricotta mixture and red sauce. Refrigerate all the components in separate containers and assemble the morning of the day you want to serve.

-2 tablespoons extra- virgin olive oil
-1 large yellow onion, diced
-3 garlic cloves, minced
-1 pound Italian pork sausage
-1 pound ground beef (80/20 blend)
-Two 28- ounce cans crushed fireroasted tomatoes, with juice
-Kosher salt and freshly ground black pepper, to taste
-1 tablespoon dried thyme
-1 tablespoon dried basil
-½ teaspoon dried red pepper flakes
-1 pound ziti (or penne)
-1 pound fresh mozzarella cheese, grated
-1½ cups ricotta cheese
-1 large egg
-½ cup grated Parmesan cheese
-2 tablespoons chopped fresh parsley, for garnish
-2 tablespoons chopped fresh rosemary, for garnish

1. Heat the olive oil in a Dutch oven over medium- high heat. add the onion and garlic and sauté for 4 to 5 minutes, until the onion starts to soften. add the sausage and beef, breaking it up with a wooden spoon, and sauté until it’s cooked through, 7 to 8 minutes. Drain off extra fat if needed. add the tomatoes with their juice, salt, pepper, thyme, basil, and red pepper flakes. Simmer, stirring occasionally, for 25 minutes. Set the meat mixture aside to cool.
2. Preheat the oven to 375°F.
3. Cook the pasta in a large pot of boiling, salted water until just short of al dente— it will continue to cook in the oven. Drain the pasta and reserve.
4. in a large bowl, combine three- fourths of the mozzarella, the ricotta, egg, ½ teaspoon salt, and 2 or 3 grinds of black pepper and mix well. Toss the pasta with the cheese mixture. add the cooled meat sauce and toss all ingredients to combine completely.
5. Pour the mixture into a large cast- iron pan or ceramic baking dish. Top the ziti with the remaining mozzarella and the Parmesan. Bake for 20 minutes, until bubbly and golden brown. Garnish with the herbs.

Apricot Glazed Chicken Thighs with Pickled Red Onion

chickenglazeI used to hate chicken thighs, but now I gotta say that besides the wings they’re probably my favorite. No . . . I’ll say they’re definitely my favorite, but it took a long time for me to get there. The chicken thigh is to the chicken as the rib is to the pig as the porterhouse steak is to the cow. In my opinion, they’re the prize of the poultry, and one of the most resilient pieces of meat to use when tailgating. They’ve got tons of flavor and they don’t dry out.

Makes: 4 to 6 servings
Time: 2 hours 15 minutes
You’ll need: Grill, large freezer bag, instant- read thermometer
Prep-ahead Tip: Brine the chicken the night before or morning of. Drain and transport to the tailgate in an iced cooler, ready to simply season and grill. Make the glaze 1 day ahead and refrigerate
in an airtight container. Take the container to the tailgate and simply pop off the lid and glaze your chicken. Pickle the onions up to a week in advance.

Brine
-1 cup apple cider
-1 medium yellow onion, sliced
-2 fresh rosemary sprigs
-2 fresh thyme sprigs
-¹⁄³ cup kosher salt
-¼ cup light brown sugar
-4 garlic cloves, smashed
-1 bay leaf
-1 teaspoon black peppercorns
-2 cups ice
-10 bone- in, skin- on chicken thighs

Pickled red onion
-½ cup red wine vinegar
-2 tablespoons sugar
-1 teaspoon kosher salt
-1 red onion, thinly sliced

Glaze
-¾ cup apricot preserves
-3 tablespoons apple cider vinegar
-½ teaspoon dried red pepper flakes
-1 tablespoon stone- ground mustard
-Kosher salt and freshly ground black pepper, to taste

1. To make the brine, combine 3 cups water, the apple cider, onion, rosemary, thyme, salt, sugar, garlic, bay leaf, and peppercorns in a medium saucepan. Bring to a simmer to dissolve the sugar and salt. remove from the heat and add the ice. When cool, place in a freezer bag and add the chicken to the brine, submerging it completely. refrigerate for 2 hours.
2. To make the pickled onions, bring the vinegar, sugar, and salt to a boil in a small saucepan. remove from the heat and pour over the sliced onion. let the mixture sit at room temperature for 1 hour, then refrigerate.
3. To make the glaze, whisk all the ingredients in a small saucepan over medium heat. Bring to a boil, reduce the heat to medium- low, and simmer until slightly thickened, 3 to 5 minutes. remove from heat and let cool to room temperature.
4. Heat a grill to medium and wipe down the grates with oil- blotted paper towels to clean them and create a nonstick surface.

5. remove the chicken from the brine and pat it dry with paper towels. Season with salt and pepper. Place the thighs on the grill skin side down and cook for 8 to 10 minutes, until browned. Flip the thighs, brush the cooked side with glaze, and cook for 8 to 10 minutes more. When the chicken is just about done, turn and brush both sides again with any remaining glaze to caramelize the skin. The chicken is done when it has reached an internal temperature of 165°F. Serve with pickled red onions on top.

Grilled Sausage Kebabs Three Ways

kebabsKebabs at a tailgate are like peanuts at a ballgame.

Makes: 12 kebabs
Time: 45 minutes
You’ll need: Grill, heavy skewers (either thick bamboo or metal skewers)
Prep-ahead Tip: Make the condiments up to 3 days in advance and store in the refrigerator, then simply take in an iced cooler to the tailgate. Thread the kebabs the night before or morning of and transport in an airtight container in the cooler.

Chicken- apple kebabs
-2 links chicken sausage, cut into 1- inch pieces
-2 Fuji apples, cored and cut into 1- inch pieces
-8 cipollini onions, peeled Italian pork kebabs

Italian Pork Kebabs
-2 links Italian pork sausage, cut into 1- inch pieces
-8 cherry tomatoes
-4 pickled sweet cherry peppers
-1 small zucchini, cut into 1- inch pieces

Andouille and pepper kebabs
-2 links andouille sausage, cut into 1- inch pieces
-1 small sweet onion, cut into 1- inch chunks
-1 red bell pepper, seeded and cut into 1- inch chunks
-1 yellow pepper, seeded and cut into 1- inch chunks
-Olive oil, as needed
-Kosher salt and freshly ground black pepper
-Sourdough rolls

1. Soak twelve 8- inch skewers in water for 30 minutes. Preheat a grill or grill pan to high heat. make 4 skewers from each kebab mixture, alternating the ingredients and colors on each kebab. Brush each kebab lightly with olive oil and season with salt and pepper. Grill the kebabs for 3 to 4 minutes on each side, until well charred and cooked through on the last turn, 12 to 15 minutes total.
2. Serve with crusty sourdough rolls, Spicy Ketchup, and Funky Hot mustard.

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