Another Star Chef Is Born

There's a bright new star in the world of cooking.

Guy Fieri beat out seven other finalists in the popular primetime reality series, "The Next Food Network Star." He was declared the winner in Sunday night's finale of the show's second season.

So, the restaurant owner from Santa Rosa, Calif. gets his own six episode cooking series on the Food Network. The show, yet to be named, will premiere June 25 and run on Sundays at 10:00 a.m.

On The Early Show Monday, Fieri works his culinary magic to create some of the dishes that helped him win.

The first season of "The Next Food Network Star" produced some of the network's highest ratings ever.

This season, The Early Show resident chef Bobby Flay joined the panel of judges.

The winner was actually picked by Food Network viewers in an online vote.

Fieri, 38, likes to make people happy through his food, mixing styles to create unique flavor combinations. For instance, one of his restaurants combines Southern barbecue with sushi.

The charismatic father of two involves his nine-year-old son whenever he can, and says food should be fun. When describing himself, Fieri exclaims he's "off the hook!"


Rhode Island Calamari

4 cups canola oil
4 ounces olive oil
4 ounces butter
1 cup sliced pepperoncini
1/2 cup chopped red onion
1/4 cup minced garlic
1/2 cup white wine
1/4 cup clam juice
1 teaspoon crushed red pepper
1 round loaf sourdough bread
1/2 teaspoon cornstarch
2 cups all-purpose flour
1 tablespoon seasoning salt
1/2 teaspoon cayenne
12 ounces calamari, tubes and tentacles, cut in 1/4-inch thick
3 ounces diced Roma tomatoes
3 ounces chopped scallions

Heat canola oil in a deep pot to 350 degrees F.

In a skillet over high heat, combine olive oil, butter, pepperoncini and onion. Sauté until lightly caramelized, then add garlic and cook until tender. Deglaze with white wine and cook until slightly reduced. Add the clam juice, red pepper, and lower heat to a simmer.

Core out bread and lightly toast the bread bowl. Set aside.

In a medium bowl, mix cornstarch, flour, seasoning salt and cayenne. Toss calamari in flour and shake off excess.

Fry calamari in oil until golden brown and crispy. Toss fried calamari with the sauce and pour into the toasted bread bowl. Garnish with Roma tomatoes and scallions.

A viewer, who may not be a professional cook, provided this recipe. Food Network chefs haven't tested this recipe and therefore, we can't make any representations as to its results.

Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 25 minutes
Ease of preparation: intermediate
  • Brian Dakss