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!"
SOME GUY FIERI RECIPES
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: intermediateTequila Turkey Fettuccini
1 ounce olive oil
1/4 red onion, cut into strips
1/2 tablespoon minced jalapeno
1 tablespoon minced garlic
5 ounces turkey breast, cooked, sliced
1 ounce tequila
4 ounces heavy cream
1/2 ounce fresh lemon juice
1 tablespoon chopped cilantro leaves
9 ounces fettuccini pasta, cooked
2 tablespoons grated Parmesan
2 lime wedges, for garnish
2 sprigs cilantro, for garnish
2 tablespoons diced Roma tomato, for garnish
1 teaspoon freshly ground black pepper
In sauté pan with high heat, add olive oil, onions, jalapeno and sauté until translucent. Add garlic and continue to sauté for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
Deglaze pan with tequila, pouring around the edge of the sauté pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.
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: 1 serving
Prep Time: 20 minutes
Cook Time 10 minutes
Ease of preparation: intermediate
Breath Mint Pie
6 ounces butter
6 cups chocolate sandwich cookie crumbs (recommended: Oreo)
Mint chip ice cream
1 pound mint candy, frozen (recommended: Junior Mints)
1 cup whipped cream, garnish
1 cup chocolate sauce, garnish
12 mint sprigs, garnish
In sauté pan heat butter on medium heat. Add cookie crumbs and mix until butter is evenly distributed.
Line a half sheet pan with plastic wrap, and cover the bottom of the pan with half of the crumb mixture.
In mixer on lowest speed add ice cream and mint candy. Slowly mix together, trying not to break the mints open.
Pour the mixture onto the cookie crumbs and gently spread throughout pan, trying not to break the crumb base. Once evenly distributed, add remaining cookie crumb mixture, cover with plastic wrap and refreeze.
Cut into 12 triangular pieces, garnish with whipped cream, chocolate sauce and mint sprig.
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: 12 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
Ease of preparation: easy