Sweet and Spicy Baked Beans: Play Now | Play in Popup | Download

Kitchen Guy’s Sweet & Spicy Baked Beans Recipe

Ingredients
1 lb. great northern beans, soaked overnight
4 oz. red onion, finely diced
1/2 Anaheim (or jalapeño) small dice
3 oz. molasses
3 oz. brown sugar
1 cup ketchup
2 Tbsp. mustard
1 Tbsp. apple cider vinegar
2 Tbsp. Worcestershire sauce
Tabasco sauce to taste
2 or 3 thick slices of bacon (optional)
Salt and pepper to taste

Method
Simmer the beans in water until almost tender, about 45 minutes. Drain well.

Combine remaining ingredients (except bacon) and blend well. Add the mixture to the beans and toss to coat thoroughly. Taste to adjust seasoning.

Pour the beans into a baking dish, place bacon slices on top if using, cover with foil and bake in a 350º oven for about 30 to 40 minutes.

 

 Jerk Chicken: Play Now | Play in Popup | Download

Kitchen Guy’s Jerk Chicken Recipe

Ingredients
5 pounds chicken thighs, bone-in, skin on
1 large scallion, bunch
2 medium shallots, peeled and halved
4 habañero pepper, dried, stems removed
1 ginger root, fresh, about 2 inches long
6 medium garlic cloves, peeled
1/4 cup thyme leaves, or 1 tablespoon dried
2 Tbsp allspice, ground, plus additional for sprinkling
2 Tbsp soy sauce
2 Tbsp brown sugar, dark
1 Tbsp salt, plus additional for sprinkling
1 Tbsp black pepper
1/2 cup vegetable oil
1 Tbsp apple cider vinegar
2 lime, juiced

Method
At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate for at least 12 hours but up to 36 hours. Bring chicken to room temperature before cooking and lightly sprinkle with more salt and ground allspice. Bake chicken in a preheated 375 oven for about 45 minutes.

 

 Phyllo fruit flowers: Play Now | Play in Popup | Download

Kitchen Guy’s Phyllo Fruit Flowers Recipe

Ingredients
4 phyllo dough sheets
¼ cup sugar (granulated or raw)
8 ounces vanilla yogurt at room temperature
8 ounces cream cheese, softened
1 tsp. vanilla extract
1 ½ cups mixed berries
1 Tbsp. Grand Marnier or Kahlua (optional)
4 Tbsp. unsalted butter, melted

Method
Preheat oven to 400. Place one sheet of phyllo on a flat surface and cover the others with a damp towel to prevent them from drying out. Brush sheet with melted butter and sprinkle with sugar. Place another sheet on top and repeat process a total of four times.

With a pizza cutter or very sharp knife, divide sheets into 3-inch squares (you should have 6). Place each square in the cup of a muffin tin and gently fan sheets so corners don’t overlap. Bake 7 to 10 minutes, until golden brown.

In a medium bowl, whip yogurt, cream cheese and Grand Marnier, if using, with the vanilla. Fold in some of the mixed berries. Cover and refrigerate for 10 minutes.

After phyllo cups are cool, remove from muffin tins and place on dessert plates. To prevent cups from moving around the plate, dot with some of the yogurt mixture and place cup on top. Fill cups with yogurt mixture and top with mixed berries.

 

 Chunky-Gazpacho: Play Now | Play in Popup | Download

The famous cold soup of Spain and the solution for that overflow of tomatoes in your garden.

Kitchen Guy’s Chunky Gazpacho Recipe

Ingredients
Half a small red onion, chopped
2 large garlic cloves, minced
3 Tbsp. olive oil
1/4 cup red wine vinegar
2 pounds tomatoes, cored and diced
1 large cucumber, peeled, seeded and diced
1 medium green pepper, seeded and diced
2 Tbsp. tomato paste
1/3 cup fresh cilantro, chopped
5 dashes Tabasco sauce
2 6-ounce cans tomato juice

Method
Puree onion and garlic in a food processor with olive oil and vinegar. Combine half a cup of the tomatoes, half a cup of the cucumber and half of the green bell pepper in a small bowl and reserve. To the processor mixture, add cilantro, tomato paste, and remaining tomatoes, cucumber, green pepper. Blend until a chunky puree forms, but don’t over process. Season to taste with Tabasco sauce, salt and pepper. Thin with tomato juice and transfer to a large bowl. Cover and refrigerate for several hours. When ready to serve, add reserved vegetables. Serve well-chilled. For a flourish, add seasoned croutons.

A new wrinkle on an old classic, with the addition of a traditional Southern favorite.

Kitchen Guy’s Fried Green Tomato BLT Recipe
Ingredients
4 large green tomatoes, sliced thick
1 cup fresh basil leaves
8 thick-cut bacon slices
4 thick slices fresh mozzarella cheese
1 cup cornmeal
2 large eggs, lightly beaten and thinned
1/2 all-purpose flour
1 cup canola oil
4 Kaiser rolls, lightly toasted
1 cup mayonnaise
2 Tbsp. chili powder

Method
Set up a dredge with the flour, beaten egg and cornmeal. Dip the green tomato slices in the flour, shaking off any excess, then in the beaten egg and finally in the cornmeal.

Fry in the vegetable oil until each side is golden. Fry the bacon slices.

Blend the chili powder and mayonnaise and spread on the rolls. Place a layer of bacon, a layer of basil leaves, a slice of mozzarella, fried green tomatoes and another layer of basil leaves.

 

 Ciambellone: Play Now | Play in Popup | Download

A deliciously simple Italian taste treat. A cross between cake and bread, it’s almost like a soft biscotti - so it’s great to dip in your morning coffee or any time!

Kitchen Guy’s Ciambellone Recipe

Ingredients
4 cups flour
3 large eggs
1 tsp. vanilla
1 cup sugar
1 cup milk
1 tsp. cinnamon
one-half cup oil
1 tsp. baking powder
1 medium lemon, zested

Method
Make a mound with the flour on a board, creating a well in the center. Using your fingers, begin alternating the liquid and other dry ingredients into the well, mixing until all the ingredients are combined, adding additional flour as needed and kneading to make a smooth dough.

Divide into two parts and shape into fat rings. Brush the tops with milk and sprinkle with sugar. Place the coils on a buttered baking sheet and bake at 350 for about 40 minutes or until golden brown.

Serve with hot coffee and dunk slices of Ciambellone – it’s sort of like a soft biscotti.

No matter where you live or even the time of day - prepare this dish and you are transported to your river dock watching the shrimp boats come in and starting to feel very hungry. Enjoy Kitchen Guy’s home cooked version of a Southern restaurant classic.

Kitchen Guy’s Shrimp & Grits Recipe

Ingredients
2 1/2 cups chicken stock
3 Tbsp. unsalted butter
1/2 cup (hominy) grits – not polenta or cornmeal
1 1/2 cups heavy cream
1 tsp. lemon zest
Salt and pepper to taste
8 jumbo shrimp, peeled and deveined
1 Tbsp. olive oil
1 large garlic clove, chopped
1 medium shallot, finely diced
1 medium tomato, seeded and finely diced
1 Tbsp. chopped basil
1/2 cup dry white wine

Method
For the grits, bring the stock and butter to a boil in a heavy saucepan. Stir in grits, return to the boil. Reduce heat and cook grits for about 15 more minutes at a simmer, until they are thick and have absorbed most of the stock. Stir occasionally to keep from sticking. Add ½ cup cream and reduce the heat, allowing grits to cook slowly for another 10 minutes. As liquid is absorbed, add more cream, cooking grits until they are thick and full bodied. Add salt and pepper to taste and keep warm.

For the shrimp, sprinkle with salt and pepper on each side. Heat olive oil in a pan, add shrimp and cook for a minute on each side. Add garlic and shallots. Cook for another 30 seconds. Remove shrimp from the pan. Add diced tomatoes and wine. Continue to cook until wine is reduced by half. Add ¼ cup of cream and cook until there is a smooth sauce. Return the shrimp to the pan and add basil and additional seasoning if necessary.

Divide grits between bowls. Spoon shrimp and sauce over grits. Serve immediately.

 

 Spicy Lamb Burgers: Play Now | Play in Popup | Download

Chef Jim Gray, Kitchen Guy - gives us a delicious every day recipe. Easy to prepare and just as spicy as you like it.

Kitchen Guy’s Lamb Burgers Recipe

Ingredients
For the Raita:
1 cup low-fat yogurt, plain
1/2 medium cucumber, peeled, seeded and finely diced
2 green onions, finely sliced
1/3 cup cilantro, chopped
1 tsp. ground cumin
1/2 tsp. ground ginger
Sea salt and pepper to taste

For the lamb burgers:
1 pound ground lamb
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
Pinch of cayenne
Salt and pepper to taste
4 whole wheat pita bread

Method
Make the Raita by combining the yogurt, cucumber, green onions, cumin and ginger plus the salt and pepper. Taste and adjust seasonings. Cover and set aside in the refrigerator until ready to use.

For the lamb burgers, combine cumin, coriander, ginger, cinnamon, cloves, salt and pepper and cayenne and gently knead spice mixture into the ground lamb. Divide the meat into four potions and shape into patties.

Grill the lamb burgers over medium high heat, about 4 minutes on each side for medium rare, 5 to 6 minutes for medium, and 8 minutes for well done.

Tuck each burger into a pita pocket and dress with a generous helping of Raita.