Two pizza places have announced they'll be featured on Diner's Drive-Ins and Dives in upcoming months.
La Piazza al Forno in Glendale, AZ.
Guy visited La Piazza last fall for a segment scheduled to air in February or early March. La Piazza's Mediterranean pizza, made with pesto-alfredo sauce, fresh mozzarella and sun-dried tomatoes and topped with feta cheese, was a hit.
Fieri also was served other pizza combinations and baked spaghetti pie. He proclaimed that La Piazza has "some of the best pizza in town."
Vito & Nick's Pizza in Chicago, IL.
Vito and Nick are excited to announce their 7 minutes of fame will air Monday January 12th, 2009, claiming to have the best thin crust pizza anywhere.
Diners, Drive-Ins and Dives episode guide
Friday, January 2, 2009
Wednesday, December 31, 2008
2009 Upcoming Events with Guy Fieri
I track 2010 Guy Fieri appearances and events in a new post starting on January 1.
Please Click Here to be redirected.
Please Click Here to be redirected.
Ultimate Recipe Showdown - Comfort Food
This post is from URS-2, the second season of Ultimate Recipe Showdown from 2009. For current information on the show, click here.
Back, left to right: Rick Massa, 58, from Simi Valley, CA; Guy Fieri; Michaela Rosenthal, 51, of Woodland Hills, CA
Front, left to right: Emily Hobbs, 23, of Ozark, Mo; Diana Davis, 33, of Sherman Oaks, CA
Comfort Food Competition - Sunday, January 4, 2008
It was Massa's Cheese Lovers 5 Cheese Mac & Cheese that Food Network chose as a contender in the comfort food round.
My daughter is the one who pushed me. I kept saying "No, no, no." But for whatever reason I blew it off until the last day and the last hour, entered a bunch of different categories, and lo and behold, Food Network calls me and says I made the cut.
I built it on paper; I didn't make it before I entered it. That's what was so bizarre. After I was notified I made the cut, I was making that mac and cheese for everyone in the neighborhood.
The cameras and the lights, that was no big thing. The thing where it became nerve-racking is where you're in front of the judges; that's intimidating.
Rosenthal is already in the Cooking Contest Central Hall of Fame, and this is her second appearance on Ultimate Recipe Showdown. This year, she created her signature dish, Cream of Parsnip Soup with Toasted Pumpkin Seeds.
Hobbs invented a Baked Butternut Four Cheese Farfalle with Sage. Farfalle is a type of pasta. Commonly known as "bow-tie pasta."
It was amazing to get that call that I had been chosen to be on Ultimate Recipe Showdown. They flew me and my mom out to the studio. She was totally excited. I couldn't believe it because I'm such a fan. It was like a dream come true.
I knew it was going to be tough. The day before, I had a two-hour interview. The day of competition, we were there at 6:30 a.m. until 6:30 or 7 at night. It was a long day with interviews, cooking.
The first round was the signature round and that is our best dish. Then we went on to the speed round where we had to cook a dish in 30 minutes. Mine was a panini with pumpernickel, pastrami, caramelized onion, cheese and apples. The speed round went so fast. I wanted to make the best dish I could in 30 minutes. I had 30 seconds to spare at the end.
I was really nervous. I'm a shy and quiet person, but when we got up there to cook, I was fine because I cook all the time. I was really nervous when Guy would come up to me. He was really nice. He's just like how you see him on TV. He has a really big personality and he's loud and outgoing.
Davis' signature dish is La Soupe du Cinq Mai; I was unable to contact Ms. Davis for an interview.
Massa interview
CCC Hall of Fame
Hobbs interview
Back, left to right: Rick Massa, 58, from Simi Valley, CA; Guy Fieri; Michaela Rosenthal, 51, of Woodland Hills, CA
Front, left to right: Emily Hobbs, 23, of Ozark, Mo; Diana Davis, 33, of Sherman Oaks, CA
Comfort Food Competition - Sunday, January 4, 2008
It was Massa's Cheese Lovers 5 Cheese Mac & Cheese that Food Network chose as a contender in the comfort food round.
My daughter is the one who pushed me. I kept saying "No, no, no." But for whatever reason I blew it off until the last day and the last hour, entered a bunch of different categories, and lo and behold, Food Network calls me and says I made the cut.
I built it on paper; I didn't make it before I entered it. That's what was so bizarre. After I was notified I made the cut, I was making that mac and cheese for everyone in the neighborhood.
The cameras and the lights, that was no big thing. The thing where it became nerve-racking is where you're in front of the judges; that's intimidating.
Rosenthal is already in the Cooking Contest Central Hall of Fame, and this is her second appearance on Ultimate Recipe Showdown. This year, she created her signature dish, Cream of Parsnip Soup with Toasted Pumpkin Seeds.
Hobbs invented a Baked Butternut Four Cheese Farfalle with Sage. Farfalle is a type of pasta. Commonly known as "bow-tie pasta."
It was amazing to get that call that I had been chosen to be on Ultimate Recipe Showdown. They flew me and my mom out to the studio. She was totally excited. I couldn't believe it because I'm such a fan. It was like a dream come true.
I knew it was going to be tough. The day before, I had a two-hour interview. The day of competition, we were there at 6:30 a.m. until 6:30 or 7 at night. It was a long day with interviews, cooking.
The first round was the signature round and that is our best dish. Then we went on to the speed round where we had to cook a dish in 30 minutes. Mine was a panini with pumpernickel, pastrami, caramelized onion, cheese and apples. The speed round went so fast. I wanted to make the best dish I could in 30 minutes. I had 30 seconds to spare at the end.
I was really nervous. I'm a shy and quiet person, but when we got up there to cook, I was fine because I cook all the time. I was really nervous when Guy would come up to me. He was really nice. He's just like how you see him on TV. He has a really big personality and he's loud and outgoing.
Davis' signature dish is La Soupe du Cinq Mai; I was unable to contact Ms. Davis for an interview.
Massa interview
CCC Hall of Fame
Hobbs interview
Tuesday, December 30, 2008
Guy's Recipe for January 2009
Slow day in the Guy Fieri news department. So I'll share with you his recipe for January 2009, posted from his website.
*pictured above with roasted red bell peppers replacing the red onions*
WATERCRESS & CITRUS SALAD
2 cups watercress, large stems removed
2 medium oranges (peeled and cut into segments)
1 cup jicama, fine julienne
1 small red onion, sliced thin
1/2 teaspoon kosher salt
Honey and Lime Vinaigrette, recipe follows
In a medium bowl, combine watercress, orange segments, jicama, red onion and salt. Drizzle in 1/2 cup of Honey and Lime Vinaigrette. Toss well to combine. Divide the salad equally between 4 salad plates.
Honey and Lime Vinaigrette
1 Tablespoon honey
2 Tablespoon lime juice
3 ounces olive oil
In a small bowl, whisk honey and lime juice together. Continue to whisk while slowly drizzling olive oil until all of the oil is incorporated.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
Inactive Prep Time: 0 minutes
Ease of preparation: easy
*pictured above with roasted red bell peppers replacing the red onions*
WATERCRESS & CITRUS SALAD
2 cups watercress, large stems removed
2 medium oranges (peeled and cut into segments)
1 cup jicama, fine julienne
1 small red onion, sliced thin
1/2 teaspoon kosher salt
Honey and Lime Vinaigrette, recipe follows
In a medium bowl, combine watercress, orange segments, jicama, red onion and salt. Drizzle in 1/2 cup of Honey and Lime Vinaigrette. Toss well to combine. Divide the salad equally between 4 salad plates.
Honey and Lime Vinaigrette
1 Tablespoon honey
2 Tablespoon lime juice
3 ounces olive oil
In a small bowl, whisk honey and lime juice together. Continue to whisk while slowly drizzling olive oil until all of the oil is incorporated.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
Inactive Prep Time: 0 minutes
Ease of preparation: easy
Sunday, December 28, 2008
In Honor of Oakland's win today over Tampa
As I've said elsewhere, we're fans of football in my home too. Guy is a fan of the Oakland Raiders, who dashed Tampa Bay's playoff hopes today. It was a stellar victory. In honor of the Oakland Raiders, here is
Guy's Oak Town Garlic Vinegar Chicken
Ingredients
6 tablespoons olive oil, divided
2 medium yellow onions, julienned
2 Anaheim chiles, cleaned and julienned
6 boneless, skinless chicken thighs
3/4 cup minced garlic, divided
8 ounces beer
8 ounces chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 cup red wine vinegar
3 tablespoons green onions, sliced
Directions
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.
In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
Garnish with green onions.
Cook Time: 30 min
Level: Intermediate
Yield: 4 to 6 servings
Guy's Oak Town Garlic Vinegar Chicken
Ingredients
6 tablespoons olive oil, divided
2 medium yellow onions, julienned
2 Anaheim chiles, cleaned and julienned
6 boneless, skinless chicken thighs
3/4 cup minced garlic, divided
8 ounces beer
8 ounces chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 cup red wine vinegar
3 tablespoons green onions, sliced
Directions
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.
In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
Garnish with green onions.
Cook Time: 30 min
Level: Intermediate
Yield: 4 to 6 servings
Southern Shrimp Soiree (GI0510H)
Guy's Big Bite - Southern Shrimp Soiree - Aired: 12/28/08
This Southern shrimp feast is not for shrimpy appetites! Feed the masses at your next party with Guy Fieri's shrimp boil, peach cobbler and cool kiwi berry cocktail. It's finger-lickin' good, just be sure to supply extra napkins!
Cin-ful Peach Cobbler - dessert recipe
Southern Shrimp Boil - recipe
Chug a Lug Kiwi Berry Cooler - cocktail recipe
Garlic Bread - recipe
Keywords:
peaches, almonds, cranberries, andouille sausage, artichokes, Old Bay, corn, shrimp, kiwis, strawberry, blackberries, white wine, Cointreau, baguette
Related Guy Fieri Recipes
Desserts
Main dishes with shellfish
Cocktails with wine
Breads and crackers
-> more on Guy's Big Bite <-
This Southern shrimp feast is not for shrimpy appetites! Feed the masses at your next party with Guy Fieri's shrimp boil, peach cobbler and cool kiwi berry cocktail. It's finger-lickin' good, just be sure to supply extra napkins!
Cin-ful Peach Cobbler - dessert recipe
Southern Shrimp Boil - recipe
Chug a Lug Kiwi Berry Cooler - cocktail recipe
Garlic Bread - recipe
Keywords:
peaches, almonds, cranberries, andouille sausage, artichokes, Old Bay, corn, shrimp, kiwis, strawberry, blackberries, white wine, Cointreau, baguette
Related Guy Fieri Recipes
Desserts
Main dishes with shellfish
Cocktails with wine
Breads and crackers
-> more on Guy's Big Bite <-
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