Guy's Big Bite - Be Prouda Your Chowda - Aired 8/9/09
Guy Fieri's in his kitchen with Jay Hajj (of Mike's City Diner) from Diners Drive-ins and Dives for Clam Chowder, Guy's Spicy Oyster Crackers and an arugula salad topped with garlic-marinated prosciutto-wrapped shrimp.
Mike's Clam Chowder - recipe
Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions, and Balsamic Reduction - recipe
Spicy Oyster Crackers - recipe
Keywords:
potatoes, bacon, clams, shrimp, prosciutto, balsamic vinegar, arugula, oyster crackers
Related Recipes:
Main dishes with shellfish
Salads
Breads and crackers
~ more on Guy's Big Bite ~
Related Link:
Mike's City Diner - website - Talkin' Turkey
Sunday, August 9, 2009
Saturday, August 8, 2009
Guy Fieri to appear at the Metropolitan Cooking Show, Washington D.C.
Guy Fieri is scheduled to appear at the Metropolitan Cooking and Entertaining Show in Washington, D.C., November 7 - 8, 2009.
Guy will give a cooking demonstration in the Celebrity Theater on Saturday, November 7 from 11:45 am - 12:45 pm.
Price: $45-$75 (advanced purchase), $50-$80 (on site)
Ticket prices include General Admission. Click here to buy tickets.
Guy Fieri at the Metro Cooking Show - Atlanta, April 2009
Guy Fieri will also be available for book signings on Saturday, November 7 from 1:00 pm - 2:30 pm.
Price: $15 (advanced purchase), $17 (on site)
Click here to buy tickets.
Purchasing a book-signing ticket reserves a space in line to have your book signed. There are 200 tickets available. Anyone who purchases a ticket is guaranteed to have a book signed, and the event organizers will be serving beverages and snacks to you while you wait. Isn't that nice?
For more information, visit www.metrocooking.com.
Related Posts:
Guy Fieri in Atlanta, April 2009
Pictures from Atlanta's Metro Cooking Show
Pictures from UNLV and trip to Atlanta
Guy will give a cooking demonstration in the Celebrity Theater on Saturday, November 7 from 11:45 am - 12:45 pm.
Price: $45-$75 (advanced purchase), $50-$80 (on site)
Ticket prices include General Admission. Click here to buy tickets.
Guy Fieri at the Metro Cooking Show - Atlanta, April 2009Guy Fieri will also be available for book signings on Saturday, November 7 from 1:00 pm - 2:30 pm.
Price: $15 (advanced purchase), $17 (on site)Click here to buy tickets.
Purchasing a book-signing ticket reserves a space in line to have your book signed. There are 200 tickets available. Anyone who purchases a ticket is guaranteed to have a book signed, and the event organizers will be serving beverages and snacks to you while you wait. Isn't that nice?
For more information, visit www.metrocooking.com.
Related Posts:
Guy Fieri in Atlanta, April 2009
Pictures from Atlanta's Metro Cooking Show
Pictures from UNLV and trip to Atlanta
Guy Fieri Interview from Atlantic City
The Phillyist interviewed Guy Fieri recently at the Atlantic City Food & Wine Festival; "We didn't even get five minutes of Guy's time, but we got at least ten minutes worth of interview material with this fast-talking winner of the second season of The Next Food Network Star." Read the full interview here.
They asked about Guy's favorite food joints in or around Philadelphia and South Jersey. Guy sent a shout out to the Starlite Lounge in Blawnox, PA, which was featured on the Bar Food episode of Triple D, and also to Atlantic City's White House Sub Shop, 2301 Arctic Ave., (609) 345-1564, which has NOT appeared on the show. Yet.
They also talked about "The Hunch," demonstrated on the Letterman Show (video), which apparently originated in Philly. Guy said the full story will be told in his new book, "More Diners, Drive-ins and Dives - Another Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints."
The Phillyists asked Guy if he was familiar with a sandwich that's competing with the Philly Cheesesteak for popularity in the Philadelphia area: a Roast Pork Sandwich with Broccoli Rabe. Guy said, "I don't know about the roast pork [and] broccoli rabe, but I gotta say, I want to try it."
Broccoli Rabe (pronounced Broccoli Rob) is also referred to as rabe or rapini, a leafy green vegetable that is frequently eaten in Southern Italy.
Tony Luke's is arguably Philly's most famous place for cheesesteak; they were one of the vendors at the Great American Food & Music Fest in Mt. View, CA this past June. So I can only imagine if there's a good recipe to try for this Roast Pork and Broccoli Rabe Sandwich, Tony Luke's might be a good place to start.
Tony Luke's Italian Roast Pork Sandwich (source)
Ingredients
For the Roast Pork
1 (2 1/2 lb) pork shoulder
3 tablespoons garlic (chopped)
2 1/2 tablespoons fresh rosemary (chopped)
3 tablespoons fresh parsley (chopped)
1 tablespoon salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon olive oil
For the Broccoli Rabe
1 lb broccoli rabe (aka rapini)
salt
3 quarts water
1/4 cup olive oil
2-3 garlic cloves, chopped
1/4-1/2 teaspoon red pepper flakes
For the Sandwich
crusty Italian rolls (football shaped)
1/2 lb sliced sharp provolone cheese
Directions
Turn crock pot on high setting.
If the roast comes in netting remove the netting, but reserve it intact for later use.
Mix the next 6 ingredients in a bowl. Spread the pork roast out on a clean surface. If there are any large thick sections of meat, score them with a knife. Rub 3/4 of the mixture over all exposed surfaces. Roll the roast back up and place back in netting, or truss with kitchen twine if no netting was provided. Rub the remaining mixture on the outside of the roast.
Place the roast in the crock pot and cook at high for 20 minutes. Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left. Return to juices which have accumulated in the crock pot.
For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems. Cut the florets off the top and set aside. Bring salted water to a rolling boil. Add broccoli rabe leaves and stems and cook about 1 1/2 minutes, then add the florets and cook until tender, about 5-7 minutes. Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
In a deep frying pan, heat olive oil, red pepper flakes and garlic together over medium heat. Once the garlic begins to sauté, begin to time about two minutes (til very lightly browned) add drained broccoli. Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
To assemble: Toast sliced roll if desired. Add cheese to roll before hot meat to melt. Top with broccoli rabe generously.
Related Posts:
Video of Atlantic City and comments from Rhode Island
The new DDD book due out in November
Reviews of the Great American Food & Music Fest
They asked about Guy's favorite food joints in or around Philadelphia and South Jersey. Guy sent a shout out to the Starlite Lounge in Blawnox, PA, which was featured on the Bar Food episode of Triple D, and also to Atlantic City's White House Sub Shop, 2301 Arctic Ave., (609) 345-1564, which has NOT appeared on the show. Yet.
They also talked about "The Hunch," demonstrated on the Letterman Show (video), which apparently originated in Philly. Guy said the full story will be told in his new book, "More Diners, Drive-ins and Dives - Another Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints."The Phillyists asked Guy if he was familiar with a sandwich that's competing with the Philly Cheesesteak for popularity in the Philadelphia area: a Roast Pork Sandwich with Broccoli Rabe. Guy said, "I don't know about the roast pork [and] broccoli rabe, but I gotta say, I want to try it."
Broccoli Rabe (pronounced Broccoli Rob) is also referred to as rabe or rapini, a leafy green vegetable that is frequently eaten in Southern Italy.Tony Luke's is arguably Philly's most famous place for cheesesteak; they were one of the vendors at the Great American Food & Music Fest in Mt. View, CA this past June. So I can only imagine if there's a good recipe to try for this Roast Pork and Broccoli Rabe Sandwich, Tony Luke's might be a good place to start.
Tony Luke's Italian Roast Pork Sandwich (source)
Ingredients
For the Roast Pork
1 (2 1/2 lb) pork shoulder
3 tablespoons garlic (chopped)
2 1/2 tablespoons fresh rosemary (chopped)
3 tablespoons fresh parsley (chopped)
1 tablespoon salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon olive oil
For the Broccoli Rabe1 lb broccoli rabe (aka rapini)
salt
3 quarts water
1/4 cup olive oil
2-3 garlic cloves, chopped
1/4-1/2 teaspoon red pepper flakes
For the Sandwich
crusty Italian rolls (football shaped)
1/2 lb sliced sharp provolone cheese
Directions
Turn crock pot on high setting.
If the roast comes in netting remove the netting, but reserve it intact for later use.
Mix the next 6 ingredients in a bowl. Spread the pork roast out on a clean surface. If there are any large thick sections of meat, score them with a knife. Rub 3/4 of the mixture over all exposed surfaces. Roll the roast back up and place back in netting, or truss with kitchen twine if no netting was provided. Rub the remaining mixture on the outside of the roast.
Place the roast in the crock pot and cook at high for 20 minutes. Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left. Return to juices which have accumulated in the crock pot.
For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems. Cut the florets off the top and set aside. Bring salted water to a rolling boil. Add broccoli rabe leaves and stems and cook about 1 1/2 minutes, then add the florets and cook until tender, about 5-7 minutes. Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
In a deep frying pan, heat olive oil, red pepper flakes and garlic together over medium heat. Once the garlic begins to sauté, begin to time about two minutes (til very lightly browned) add drained broccoli. Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
To assemble: Toast sliced roll if desired. Add cheese to roll before hot meat to melt. Top with broccoli rabe generously.
Related Posts:
Video of Atlantic City and comments from Rhode Island
The new DDD book due out in November
Reviews of the Great American Food & Music Fest
Tuesday, August 4, 2009
Video of Atlantic City and comments from Rhode Island
On Sunday, August 2, 2009, Guy Fieri wound up the Atlantic City Food and Wine Festival weekend with a cooking demonstration called "Ready, Set, FIRE!" at Caesars Atlantic City in the Circus Maximus Theater.
Gail Ciampa, Journal Food Editor interviewed Guy Fieri about his visit to Rhode Island for Diners, Drive-ins and Dives. Read her full interview here. He met the press at Louis Restaurant, a College Hill diner, for almost an hour.
Places Guy Fieri visited in Rhode Island:
Louis Restaurant (no website)
286 Brook St., Providence, RI 02906
(401) 861-5225
*airs Nov. 2, 2009*
Crazy Burger Cafe & Juice Bar - website
144 Boon St., Narragansett, RI 02882
(401) 783-1810
www.crazyburger.com
*airs 1/18/10*
Liberty Elm Diner - website
777 Elmwood Avenue, Providence, RI 02907
(401) 467-0777
libertyelmdiner.com
*airs 2/22/10*
During the interview, Guy Fieri said he
Food & Wine Fest in Atlantic City July 30 - Aug 2
Guy Fieri - Life on the Road
Knuckle Sandwich Tour cities and dates TBA
Gail Ciampa, Journal Food Editor interviewed Guy Fieri about his visit to Rhode Island for Diners, Drive-ins and Dives. Read her full interview here. He met the press at Louis Restaurant, a College Hill diner, for almost an hour.
Places Guy Fieri visited in Rhode Island:
Louis Restaurant (no website)
286 Brook St., Providence, RI 02906
(401) 861-5225
*airs Nov. 2, 2009*
Crazy Burger Cafe & Juice Bar - website
144 Boon St., Narragansett, RI 02882
(401) 783-1810
www.crazyburger.com
*airs 1/18/10*
Liberty Elm Diner - website
777 Elmwood Avenue, Providence, RI 02907
(401) 467-0777
libertyelmdiner.com
*airs 2/22/10*
During the interview, Guy Fieri said he
will be bringing his act to the people with the Knuckle Sandwich Road Show this fall. He got the idea after he did a cooking demonstration at a food and wine expo. Other chefs joined him on the stage, and they made food and margaritas for the audience. ...he’ll take two buses and, under the guidance of the tour director for the Beastie Boys, host a culinary rock show.
It will kick off in New England (he said he doesn’t know the venue yet or whether it will be Boston or Providence) the week before Thanksgiving and end up in Las Vegas before Christmas.
(source)
Related Posts:Food & Wine Fest in Atlantic City July 30 - Aug 2
Guy Fieri - Life on the Road
Knuckle Sandwich Tour cities and dates TBA
Monday, August 3, 2009
The Seattle Guy Fieri Impostor
Yup, I was right. There's a Guy Fieri impostor in Seattle too. I first became suspicious of a Seattle Guy Fieri Impostor from some Twitter posts, with Guy Fieri sightings at various Seattle and Tacoma nightclubs and bars on nights when news agencies reported Guy was clear across the country. Well, here's photo proof of it, eh?
Grr. How annoying.
When reporting about Seattle's SeaFair boat races, the Kitsap Sun wrote that "Food Network personality Guy Fieri made an appearance at the pits, walking around in an Oh Boy! Oberto shirt. He said he has a friend in Olympia who picked up pit passes." Only that can't be, because on the day of SeaFair in Seattle, Washington, Guy Fieri was in Atlantic City.
*Update*
More Seattle Guy Fieri Impostor pictures here.
And roughly 2:30 minutes into this KISW YouTube video, the Fake Guy Fieri asks the host, "Are you the real Ted Smith?" Haha.
Guy Fieri impersonator on Twitter, twitter.com/Twibelly
To view all of the restaurants Guy Fieri has visited on Diners, Drive-ins and Dives in the Seattle - Tacoma area, click here.
Related Posts:
Kansas City and Las Vegas impostor
San Diego impostor?
Kansas City impostor interviewed on live tv
Grr. How annoying.
When reporting about Seattle's SeaFair boat races, the Kitsap Sun wrote that "Food Network personality Guy Fieri made an appearance at the pits, walking around in an Oh Boy! Oberto shirt. He said he has a friend in Olympia who picked up pit passes." Only that can't be, because on the day of SeaFair in Seattle, Washington, Guy Fieri was in Atlantic City.
*Update*
More Seattle Guy Fieri Impostor pictures here.
And roughly 2:30 minutes into this KISW YouTube video, the Fake Guy Fieri asks the host, "Are you the real Ted Smith?" Haha.
Guy Fieri impersonator on Twitter, twitter.com/Twibelly
To view all of the restaurants Guy Fieri has visited on Diners, Drive-ins and Dives in the Seattle - Tacoma area, click here.
Related Posts:
Kansas City and Las Vegas impostor
San Diego impostor?
Kansas City impostor interviewed on live tv
Sunday, August 2, 2009
Guy's Big Bite and Grinder's on Pizza
Stretch, owner of Grinder's in Kansas City, was kind enough to share his guest-spot episode on Guy's Big Bite on YouTube. This episode is set to re-run on Aug 04, 2009 - 3:00 PM ET/PT.
Part II
Part III
Grinder's first showed on Diners Drive-Ins and Dives' Off the Hook Specials episode in January '08.
Grinder's - website
417 E. 18th St., Kansas City, MO, 64108 - map
(816) 472-5454
www.grinderspizza.com
This was the first episode of the sixth season of Guy's Big Bite, called Pizza Plzza! Guy and Stretch made
Le Hog Pizza
Smore Pizza, Not Just for Kids
Spicy Agave Wave
Check the episode page for future airings.
Interested in making a Bengal Tiger Pizza? Watch this:
Recipe for Bengal Tiger Pizza - Grinders
Part II
Part III
Grinder's first showed on Diners Drive-Ins and Dives' Off the Hook Specials episode in January '08.
Grinder's - website
417 E. 18th St., Kansas City, MO, 64108 - map
(816) 472-5454
www.grinderspizza.com
This was the first episode of the sixth season of Guy's Big Bite, called Pizza Plzza! Guy and Stretch made
Le Hog Pizza
Smore Pizza, Not Just for Kids
Spicy Agave Wave
Check the episode page for future airings.
Interested in making a Bengal Tiger Pizza? Watch this:
Recipe for Bengal Tiger Pizza - Grinders
Guy Fieri to host Tailgate Competition Show in Buffalo NY
*Update*
Tailgate Warriors airs on the Food Network October 17, 2009.
OnTheBlacktop.com is inviting tailgate enthusiasts to participate in a Food Network Tailgate Competition Show. Guy Fieri will host.
The event takes place on August 15, 2009 in Lot C of the Ralph Wilson Stadium in Buffalo, NY, the day of a Chicago Bears @ Buffalo Bills NFL preseason game.
"A battle between two top tailgating teams, one from Buffalo, one from Chicago, will compete with Guy Fieri refereeing the showdown. ... We want you, your rigs, your grills, your games, your costumes and all the other gear you bring to the lot to give our show a real tailgating atmosphere."
There is limited space. Visit ontheblacktop.com for the full story, or write to Maggie Macpherson at maggiemacpherson@mac.com.
I can only hope that SOMEone makes some Buffalo Wings. *drool* Have you heard the story behind Buffalo Wings? According to Wiki (and the owners of the Anchor Bar in Buffalo, New York), Buffalo Wings were invented at the Anchor Bar on October 3, 1964, by Teressa Belissimo, co-owner with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests.
It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce. While the wings were deep frying, Teressa decided to serve left over celery sticks with blue cheese to her son and his friends to tide them over.
Here are some tailgating tips from Guy at Superbowl XLIII:
Related Posts:
Guy Fieri on Cardinal / Steeler superbowl food
Ask the Guac Doc
Yes, and Football too
-> more on Tailgate Warriors <-
Tailgate Warriors airs on the Food Network October 17, 2009.
OnTheBlacktop.com is inviting tailgate enthusiasts to participate in a Food Network Tailgate Competition Show. Guy Fieri will host.
The event takes place on August 15, 2009 in Lot C of the Ralph Wilson Stadium in Buffalo, NY, the day of a Chicago Bears @ Buffalo Bills NFL preseason game.
"A battle between two top tailgating teams, one from Buffalo, one from Chicago, will compete with Guy Fieri refereeing the showdown. ... We want you, your rigs, your grills, your games, your costumes and all the other gear you bring to the lot to give our show a real tailgating atmosphere."
There is limited space. Visit ontheblacktop.com for the full story, or write to Maggie Macpherson at maggiemacpherson@mac.com.
I can only hope that SOMEone makes some Buffalo Wings. *drool* Have you heard the story behind Buffalo Wings? According to Wiki (and the owners of the Anchor Bar in Buffalo, New York), Buffalo Wings were invented at the Anchor Bar on October 3, 1964, by Teressa Belissimo, co-owner with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests.It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce. While the wings were deep frying, Teressa decided to serve left over celery sticks with blue cheese to her son and his friends to tide them over.
Here are some tailgating tips from Guy at Superbowl XLIII:
Related Posts:
Guy Fieri on Cardinal / Steeler superbowl food
Ask the Guac Doc
Yes, and Football too
-> more on Tailgate Warriors <-
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