Take it from Kathy Griffin, eat at Johnny Garlic's

Johnny Garlic's in Santa Rosa, CA got a nice shout out from Kathy Griffin on Twitter:

@KathyGriffin: Wow! If u want great food, do like I did & run to @chefguyfieri! Team G @ Johnny Garlic's...

While in Santa Rosa for a performance on Saturday, January 29, 2011 at the Wells Fargo Center, Kathy Griffin and her entourage were treated to a 10-course meal, served by Guy Fieri and his staff.


For more on Kathy Griffin's tour dates, click here.

Johnny Garlic's currently has three locations: in Windsor, Santa Rosa and Roseville, CA. A fourth Johnny Garlic's, at Hacienda Crossing in Dublin, CA is under construction and scheduled to open in Spring, 2011.

A few of Johnny Garlic's unique dishes include:

The Grilled Onion Tortilla Stack, a Fieri Family Recipe. 12 layers of flour tortillas, with a mixture of caramelized onions, garlic and balsamic aioli. This dish was featured on the Sangria Shrimp episode of Guy's Big Bite.

The Hunters Creations are a rotation of exotic game and 'Off Da Hook' seafood, brought in daily and prepared by Johnny Garlic's culinary leaders.

Finish your meal with the mouth watering Breath Mint Pie (recipe), an Oreo cookie crust with junior mints tossed in mint chip ice cream. This dynamite dessert was seen on the Camp Cookoff episode of Dinner: Impossible with Robert Irvine.

Tex Wasabi's currently has two locations: in Sacramento and Santa Rosa, CA. The Santa Rosa location has been closed since the Fall of 2009, due to a broken water main that destroyed the floor. A series of difficulties with city building permits has delayed the remodel and construction process, but a recent update from Tex Wasabi's management states that the Tex Wasabi's in Santa Rosa is now under construction and slated for opening in early Spring 2011!

*Update* Tex Wasabi's in Santa Rosa is now open for business. Click here.

Featured at Tex Wasabi's:

The Bourbon Street Hurricane has Cruzan Estate Light Rum, orange and pineapple juice, grenadine and a float of Don Q Rum! This is a sure way to celebrate Mardi Gras without leaving town. To make a hurricane at home, try this one from the Guy's Big Easy episode of Guy Off the Hook.

Word on the street: a Guy Fieri signature restaurant will open in Las Vegas, NV sometime this year. More as we hear of it.

-----------------------------------------

Also, tune-in to The CBS Early Show between 8:30 and 9:30 AM EST Monday morning, January 31, 2011, to watch Guy Fieri cook up some game day inspiration with RITZ Crackers.

And Guy Fieri is scheduled on the Wendy Williams show Monday. Click here for show times in your area.

Related Posts:
Video: Restaurant Radio live from Johnny Garlic's
Restaurant Radio interviews Guy Fieri at Johnny Garlic's
Tex Wasabi's Korean Short Ribs

Guy Off the Hook reruns, in case you missed 'em

Starting next week, the Food Network will air a few re-runs of Guy Off the Hook in May 2010, during the weekday time slot for Guy's Big Bite, 3pm/2c. The one-season show ran during the Fall of 2008, where Guy Fieri prepared some of his favorite recipes before a live studio audience.


The episodes were taped at the Food Network studios above Chelsea Market in New York City, the same studio where Guy's Big Bite was taped, previous to this most current season. Audience members had close-up seats, getting a feel for what a live Guy Fieri food demonstration is like.

May 04 - Mucho Mexicano
May 14 - Downhome Diner
May 21 - Far East, Far Out
May 28 - Guy's Big Easy

Although the show was not renewed for a second season, by all reports, the audience members had a blast. One conjectures that Fieri's high-energy food demo's just didn't translate on to the television screen.

Regardless of the programming, the season featured some of Guy Fieri's most popular recipes, including Yakitori Chicken, S'more Eggroll, Java Crusted New York Steak with Stout Glaze and Coffee Bananas Foster.

Related Posts:
A DVR alert - Chefography: Guy Fieri
Guy Fieri interview at KSRO
Mucho Mexicano (GD0104H) with video
more on Guy Off the Hook.

A DVR alert - Chefography: Guy Fieri

To date, the Food Network has produced 16 Chefographies: Tyler Florence, Food Network, Mario Batali, Ina Garten, Ace of Cakes, Giada De Laurentiis, Rachael Ray, Wolfgang Puck, Sandra Lee, Bobby Flay, Julia Child, Paula Deen, Emeril Lagasse, Nigella Lawson, The Neelys and


Chefography: Guy Fieri

With multiple series and specials on Food Network, a New York Times best-selling book and millions of fans, Guy Fieri is on top of the world. But the ten-year old who just wanted to cook dinner for his family had no idea where his passion would lead him. . In 2005, he was picked as a finalist on the competition series "Next Food Network Star," and a new chapter began.


Since the Food Network viewers first met Guy Fieri in the 2nd season of the Next Food Network Star, Guy has hosted four shows on the network and appeared in dozens of specials.

Guy's Big Bite - just finished its 6th season - episode guide
Diners, Drive-ins and Dives - now in its 7th season - episode guide
Ultimate Recipe Showdown - soon taping its 3rd season - episode guide
Guy Off the Hook - aired only one season, with no new tapings scheduled at this time - episode guide

The chefography interviews were filmed in December of 2008, with friends, family members and of course with Guy Fieri.

Airs on the Food Network
Mar 13, 2010 - 8:00 PM ET/PT
Mar 14, 2010 - 3:00 AM ET/PT
Mar 14, 2010 - 2:00 PM ET/PT

Forward Post:
Chefography - Guy Fieri

Related Posts:
Chefography: Guy Fieri due on Food Network
Interview with David Page
More on the set of Guy's Big Bite

Guy Fieri at the Tahoe Golf Tourney

Guy Fieri was interviewed by Phil Weidinger at the American Century Championship golf tourney in Stateline (near Lake Tahoe), Nevada, July 18, 2009.

PHIL WEIDINGER: I don't know that we need to introduce you.
GUY FIERI: I'm telling you, I sometimes question who I am.

PHIL WEIDINGER: When is the last golf tournament you've worked at?
GUY FIERI: I was at the PGA tournament in Mississippi for the Viking Classic, and I cooked with the chairman of PGA and the governor of Mississippi.

Got a free round of golf and a pardon. So it's not often that you get that in the same day.

PHIL WEIDINGER: Good day. We're not going to have the heavies with you out there today, we'll have the people out there with you cooking on No. 17. What will you be cooking out there?
GUY FIERI: We had to make a real decision about what we're going to be doing. We're out here, in some heat, in Tahoe, a lot of factors. People need to eat on the fly, no pun intended. People need to be able to do it.

We were thinking of a pasta dish. We had to look at the elements, what we had to cook with. My buddy Irvine was here last year. He has done some cooking, had a preview about what was coming up.

We'll do a dish called Pork el Fuego, pork on fire. We take a pork tenderloin with some garlic and onions and peppers and tomatoes, deglaze it with some tequila and lime juice, serve it on a ciabatta roll. It will melt in your mouth. Humongous flavor. It was a dish I made actually for Jay Leno when I was on the Tonight Show. (Dirty P, at right. ~D)

They said this is going to be one of the last cooking segments that Jay has. Can you bring the heat? Can I bring the heat? So I brought the heat. And I think this stage, I think they've repaired the stage now-- just kidding.

PHIL WEIDINGER: Out on 17. I'll understand you'll cook for some of the players. As they come by they'll have some bite-sized shots.
GUY FIERI: We're going to be taking care of -- being that we're on the 17th, we're almost at the end. Those that are in the real competitive streak at that point I imagine will probably blow by. But those that are playing their game like I play, oh, they'll probably be looking for cold beer as well.

PHIL WEIDINGER: We'll try to help them there.
GUY FIERI: Load up a cooler on the back of the monster cart.

PHIL WEIDINGER: Tell us about the monster cart that you just drove through the front gate in. Give us the blow by blow on this one.
GUY FIERI: It's built by a place called Smitty's, Smith Carts in Rohnert Park (website). And when I started looking at different golf carts, I said: I want this in a cart. I want that in a cart and started putting the ideas together. I'm a yellow fan. I have a yellow Corvette and yellow Jeep and Lambo. All my cars are yellow.

I said: I want something yellow. And I want it lifted because I'm into monster trucks.
Can you really do all that really that fast? So I wanted to have my monster cart, and I wanted to have it that big, and wanted a big lift kit and big tires.

Did you get it all? (Laughter).


So a little ADD. I get sidetracked once in a while. Bring it back to the shiny bell. What happened, I wanted all these things. I sat there with Ed Smith and I said, "Here's the list of things I would like to have on the cart. You tell me if this is possible. Stereo, lift kit, big tires. And I want it yellow. And I want it flamed. And I want tattoo artwork in it. And I want the seats to look like baseball glove, leather, and blah, blah, blah, and went on and on. And my final thing I want on it is I want it to be board and I want it to have nitro on it.

And he looked at me and he said, "I think we can do that." With no hesitation at all. So it took him about three months to build it. The first time I used it was when I was the Grand Marshal of NASCAR at Infineon. And it's a kick. And actually here's the funny thing about it, it's licensed to be on the road. That's scary.

PHIL WEIDINGER: The sheriffs have no problem letting you through the front gate.
GUY FIERI: They weren't too interested in me hitting the nitros button and cranking the tunes. Has a big stereo and sub woofer and all that and had to dial it back for -- I don't know why people want it quiet when they golf. Me -- I call it the Happy Gilmore style, if you can make a little noise so I'm not so on edge and shaking, it would be better.

PHIL WEIDINGER: Tell us, in the last couple of years you've rocketed to stardom. How many different shows are you on with the Food Network and tell us about some of the things you're doing?
GUY FIERI: Well, I have four different shows on the Food Network. My main show which everybody knows me by "Diners Drive-ins and Dives" where we tour around the country, visit funky joints all over.

Just got back from Cleveland. Oh, my gosh, if you haven't been to Cleveland recently, go to Cleveland. Some killer, Momocho's, Melt, Lucky's Cafe, some of the bomb -- off-the-hook joints.

My cooking show is called "Guy's Big Bite" and I have a studio live cooking show called "Guy Off the Hook" and then I'm the host of the another show, culinary competition against home chefs called "The Ultimate Recipe Showdown."

Between those four, I also have five restaurants in California. Just a couple in Sacramento and a couple in the wine country. Three called "Johnny Garlic's." Two are called Tex Wasabi's. And Tex Wasabi's, if you understand the golf cart and understand me and shorts and the chef coat, you'll understand that Tex Wasabi's is southern-style barbecue and sushi together again for the first time.

I also have two great boys, Hunter and Ryder, 13 and three. They're both down here with me. I was at a big event last night. Flew on a plane this morning to be on time to do this gig.

We have about 100 pounds of pork that we're getting to ready to make about 400 sandwiches. I brought my Kulinary Krew up here. We all run together with the Kulinary Gangsters, which everybody, that's a nice name.

So my whole crew is up here. They're out at the 17th cooking it up, and we're going to go make fire. Oh, we brought our T-shirt gun. You can't go to an event like this without loud music, lifted golf carts, spiky hair, sunglasses and a T-shirt gun.

So what we will be figuring out is whether or not we can launch one of the Pork El Fuego sandwiches out of the T-shirt gun. So stand by for that.

PHIL WEIDINGER: Have you been to any of our diners or dives here in Tahoe?
GUY FIERI: I haven't been here yet. I come up here to go skiing. My son and I snowboard. We were up here last year. And we've eaten, we've eaten at quite a few places. But I traditionally like to see that the places are recommended from the viewers. That's probably about 90 percent of the locations we go to.

People go to www.foodnetwork.com/diners-drive-ins-and-dives, and there's a place that says "Tell Guy Where to Go" (DDDinfo@mac.com) meaning places to visit. That's how the majority of them come about.

If you have any, we'd love to hear about it. For me, the real tough thing is when I have to go to a place I like to go to, oh, Tahoe, maybe we can just go there in the winter and shoot the show and I could snowboard and we can do that. Please, make the restaurants open around December-ish.

PHIL WEIDINGER: Where did the concept come from?
GUY FIERI: It came from our executive producer, crazy guy named David Page, who is an award-winning producer that won Emmies from Beirut and all kinds of, Berlin Wall, the whole thing.

He came up with the idea. He pitched it to Food Network. Food Network says, "Great, we'll take it." He said, "Okay, I've got my host ready and everything, we're ready to shoot." They said, "No, no, no. You're not going to use your guy. We have the guy we want you to use."

He said, "Oh, great is it Bobby Flay?" "No." "Is it Emeril?" "Not so much." "Rachel Ray?" "No, I don't think so. It's the guy that won the contest."

And he said he just saw all his hopes and dreams go down when it was me. Because I had won the show called "The Next Food Network Star." Kind of like American Idol for Food. Four years ago.

I was doing "Guy's Big Bite." I was cooking. Food Network knew they wanted me to do some other stuff, but they didn't know what. This dude calls me up and said, "What days are you free in August?"

I sent him my schedule. Sends me back an e-mail. I'll take them all. He took like 17 days, 12 days, whatever it was; who's counting. I don't like getting the facts right in the middle of a good story.

So anyhow, we go to New Jersey. I roll out of the car service, taking the red eye from California. I come out. I've got a tank top on and board shorts and flip-flops, and he looks at me and he says: "Is Guy with you?"

And I said, "I am Guy." And he goes, "Oh, okay. Do you have anything else you could wear?"

So I reach in my bag, and I pull out a bowling shirt. And I throw it on. It's all wrinkled. I go, "How's this?"

"Okay." He said, "Here's what I want you to do. I want you to go inside this diner here," the Bayway Diner in Linden, New Jersey. "Go interview this guy. Here's the questions I want you to ask."

And I'm just (snoring), "Uh-huh, I'll do all that."

I walk in. Next thing you know I'm serving coffee, flipping eggs, talking to the customers, talking to Mike the owner, going back and forth. It's crazy.

And he walks in finally after about 10 minutes. He goes, "Cut!" Jumps in front of the camera. He goes, "Come here." Takes me outside. "What was that?"

"What was what?"

"The thing in there, the talking and the cooking and the moving and laughing and everything. I wanted you to interview the people. What was that part?"

I said, "I'm a restaurant dude. Restaurants, that's how we handle things. And that's what I think I'm doing."

He goes, "Can you do that again?"

"Can I do that again?" I said, "Oh, dude, I do that all day long."

He goes, "We have a winner!" And that was it, man. And then the show blew up. It's been the number one show on Food Network for about a year and a half, two years.

PHIL WEIDINGER: Where does the jewelry come from?
GUY FIERI: The bling. I get this at Blings R Us. Easy payment plan. I also got a blender with it.

No, the rings are my sons'. This is my son Hunter's ring. My son Ryder's ring. So my deal is I'll wear these rings until they're old enough to receive them, mature enough, mature enough to receive them.

And this is my wedding ring piston. There is a jeweler called 101, Room 101 down in Los Angeles (no website), makes jewelry for rockers. I said, "I'm a culinary rocker. Got any jewelry?" So this right here is kind of my logo, the skull chef. And that's about it. And a bunch of tattoos.

PHIL WEIDINGER: This is the 20th anniversary of the Celebrity Championship --
GUY FIERI: Fitting I should be here.

PHIL WEIDINGER: -- and I can guarantee you we've entered a new edge with Guy Fieri. Thank you for being here. Appreciate it.

(source)

Related Posts:
Pix from Infineon Raceway
Pork En Fuego - as seen on The Tonight Show
Guy Fieri finishes up round of DDD joints in Cleveland
Interview with David Page

Chimichangas

News stories about Guy Fieri are slow this week, so I'm turning to some favorite recipes. Here's a good one. Guy uses top round to make his savory deep-fried chimichangas. This video is from the Mucho Mexicano episode of Guy Off the Hook.



Chimichangas

Ingredients
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon all-purpose flour
2 tablespoons canola oil
3 pounds boneless beef rump, trimmed and cut into 1-inch cubes
2 yellow onions, chopped
3 teaspoons seeded and minced jalapenos
2 tablespoons chopped garlic
2 1/4 cups beef broth, plus extra if necessary
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup lime juice (about 3 limes)
1/2 cup chopped fresh cilantro leaves
4 to 6 cups corn oil
10 (11-inch) flour tortillas, steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream
1/2 cup seeded and diced tomatoes
1 avocado, diced

Directions
In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.

Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.

To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.

Top Notch Top Round Chimichangas

Guy Fieri in Atlanta, April 2009

Guy Fieri will be joined by other Food Network hosts Giada De Laurentiis, Paula Deen, and the Neelys in Atlanta, Georgia's Metropolitan Cooking and Entertaining Show, April 18 - 19, 2009.

Guy performs two shows in the Celebrity Cooking Theater
When: Saturday, April 18th
Times: noon - 1pm and 4pm - 5pm
Cost: $45 - $74.50 (advance); $50 - $80 (on site)

He is also scheduled for book signings
When: Saturday, April 18th
Times: 1:30pm - 2:30pm and 5:30pm - 6:30pm
Cost: $10 (advance); $12 (on site)

tickets

In October of 2008, Bob Tuschman (Senior Vice President, Programming and Production) had this to say about Guy's live shows:

Guy has wanted to do an audience show since he started on air. In fact, the show he pitched when he won The Next Food Network Star was called “Off the Hook,” but we changed it to “Guy’s Big Bite.” Last February, I sat in the audience at the Food Network South Beach Wine & Food Festival (2008) and watched Guy as he tore up the house — a funny, electrifying, interactive cooking demo in front of hundreds of fans. I knew then he was ready. We taped a first season of (Guy Off the Hook), 6 episodes to test out the concept, so let me know what you think.

Here's a link to a video of Guy Fieri doin' his Live Thing at the Celebrity Food and Wine Expo in Des Moines, IA, November 2008.

Guy Fieri interview at KSRO

KSRO The Drive

Guy stopped by KSRO radio in Santa Rosa for a brief 10-minute visit, full of energy, and even more full of information. Here are a few highlights *not* mentioned elsewhere in my blog:

*This interview was the Friday before Guy flew to Texas to begin shooting the 8th season of Diners, Drive-Ins and Dives. We, out here in TV land, will begin seeing the 6th season of that show in February.

*Last year he was away, working, 210 days out of the year. Guy has just signed a 4-year contract with the Food Network, working 120 days this next year.

*Guy credits his managers and team members for maintaining the restaurants in his absence; credit goes first to his wife, family, business partner Steve and CFO Amy, empowering him to do the work he needs to do. They are now looking at Las Vegas and other large metropolitan areas to open new restaurants.

*Guy is writing 500 or 600 recipes a year now. (I'm lucky if I write 5 or 6)

*Guy has four shows on the Food Network, which he felt was daunting. There is some debate between which will go forward next year, Guy's Big Bite or Guy Off the Hook. (Oh, I have a preference!! I really do! Dare I even say?)

*Diners, Drive-Ins and Dives is the #1 show on Food Network. (?!?)

*Guy is looking forward to going to Cabo Wabo soon (when?), to shoot a grilling special for the Food Network with Sammy Hagar.

*In March he'll shoot 30 shows in 10 days, at the Food Network Studios in New York.

*In May, Guy will go to Iraq in his second effort towards supporting American troops. They will fly into Baghdad and travel to 10 cities. He's ordering 5000 pounds of pork towards that effort. (unreal)

*Guy is forming the "Guy Fieri Foundation," with a goal of fostering kids imaginations and dreams with mentorship.

Full Interview:

Seoul Food (GD0102)

Guy Off the Hook - Seoul Food - Aired: 10/19/08

Guy Fieri is a Seoul man! Juicy pork bulgogi with spicy and tangy kimchee, plus an East-meets-West dessert: s'mores in eggroll form! The live audience finds this a mouth-full of fun.

Garden of Good and Evil Bulgogi - recipe

S'more Eggroll - recipe


Kim-Chee, K's way - recipe


Keywords:
pork tenderloin, rice, jalepenos, milk chocolate, egg roll wrappers, marshmallows, cabbage, daikon radish, chile peppers

Related Guy Fieri Recipes:
Main dishes with pork
Desserts
Side dishes with vegetables

-> more on Guy Off the Hook <-

Guystro Pub (GD0103H)

Guy Off the Hook - Guystro Pub - Aired: 10/12/08

Guy Fieri-infused pub grub: you know this is gonna be good! Bold Java-Crusted Steaks, cheesy chips and onion dip the live crowd can't wait to get their hands on it!

Java Crusted New York Steak with Stout Glaze - recipe


Gruyere Russet Chips - recipe


French Onion Dip - recipe

Keywords:
coffee, New York strip steaks, stout, russet potatoes, Gruyere, Vidalia onions

Related Guy Fieri Recipes:
Main dishes with beef
Side dishes with potatoes
Condiments and sauces

-> more on Guy Off the Hook <-

Far East, Far Out (GD0101) with video

Guy Off the Hook - Far East, Far Out - Aired: 10/5/08

Put down your knives and forks -- Guy Fieri is cookin' Chicken Yakitori and Stir-fry in a bun. And he's getting plenty of hands-on help from the audience. Wash 'em down with a rockin' sake drink. Far out!

Stir-Fry in a Bun - recipe



Gonna Rockie Your Sockie - recipe


Yakitori Chicken - recipe


Keywords:
ginger, top sirloin, sake, Hawaiian sweet dinner rolls, lychees, Elderflower liqueur, chicken thighs, Sweet Chili Dipping Sauce

Related Guy Fieri Recipes:
Main dishes with beef
Cocktails with sake
Appetizers with chicken

more on Guy Off the Hook

Guy's Big Easy (GD0106H)

Guy Off the Hook - Guy's Big Easy - Aired: 9/28/08

Guy Fieri takes a rowdy crowd to his New Orleans style party! Big, bold flavors, tall drinks -- and he doesn't spare the shrimp! This is Guy's Big Easy!

Black-Eyed Pea Risotto with Bacon and Southern Greens - recipe


Hurricanish - cocktail recipe


Sloshed Shrimp - recipe


Keywords:
black-eyed peas, Arborio rice, bacon, Swiss chard, collard greens, rum, shrimp, beer

Related Guy Fieri Recipes:
Side dishes with rice
Cocktails with rum
Main dishes with shellfish

more on Guy Off the Hook

Mucho Mexicano (GD0104H) with video

Guy Off the Hook - Mucho Mexicano - Aired: 9/21/08

Guy Fieri goes South of the Border with Top Round Chimichangas and chili-lime corn. His special guest helps create coffee bananas foster in front of food fanatics. It's not just Mexican, it's Mucho Mexicano!

Chili Lime Corn on the Cob - recipe


Top Notch Top Round Chimichangas - recipe



Coffee Bananas Foster - dessert recipe


Keywords:
corn, chili powder, beef rump, jalapenos, beans, flour tortillas, cheese, bananas, rum, coffee liqueur, ice cream

Related Guy Fieri Recipes:
Side dishes with vegetables
Main dishes with beef
Desserts
more on Guy Off the Hook

Downhome Diner (GD0105H) with video

Guy Off the Hook - Downhome Diner - Aired: 9/14/08

Guy Fieri shows a live audience his spin on diner favorites: pretzel-crusted chicken tenders, bacon-studded mac 'n cheese, and sweet 'n tangy Tennessee Lemonade.

Mac Daddy Mac n' Cheese - recipe

Awesome Pretzel Chicken Tenders - recipe
Spicy Honey Dijon Sauce - recipe

Tennessee Lemonade - cocktail recipe



Keywords:
bacon, heavy cream, cheese, penne pasta, chicken tenders, almonds, pretzels, Dijon mustard, honey, chipotle, Gentleman Jack bourbon, Triple sec or Cointreau

Related Guy Fieri Recipes:
Main dishes with pasta
Appetizers with chicken
Cocktails with whiskey
more on Guy Off the Hook