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Chef Guy Fieri's Star Rising

Guy Fieri, this year's winner of "The Next Food Network Star," is about to start enjoying his reward: a six-part series on the network, called "Guy's Big Bite."

He came by The Early Show Friday with a sampling of some of the big, bold dishes he'll be cooking up on his new show, which premieres this weekend on the Food Network.

The network says, "Guy charmed the country by cooking food that is as fun, fearless and fundamental as his life-sized personality. Now, this dynamic chef is satisfying America's appetite for big, bold, and broad flavors. Whether it's a Philly Cheesesteak Egg Roll, Cajun Chicken Alfredo, or a Bloody Mary Steak, one thing is for certain: This Guy's imagination knows no limits.

"Fieri currently lives in Santa Rosa, Calif., and likes to make people happy through his food. An owner of four restaurants in California, he likes to mix styles of food to create new, unique flavor combinations. (One of his restaurants combines Southern BBQ with Sushi.) This charismatic father of two involves his nine-year-old son wherever he can and thinks cooking should be a fun experience."


Bloody Mary Flank Steak

1 cup vegetable juice (recommended: V-8)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
2 pounds flank steak

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

Yield: 4 to 8 servings
Prep Time: 15 min
Cook Time: 15 to 25 min.
Inactive Prep Time: 24 to 48 hours
Ease of preparation: easy

For more recipes, go to Page 2.

Grilled Romaine With Blue Cheese-Bacon Vinaigrette

4 tablespoons extra-virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads Romaine lettuce, cut in half lengthwise
1/2 cup crumbled blue cheese
Freshly ground black pepper

Preheat the grill to high heat.

Heat 1 tablespoon of the olive oil in a sauté pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil. Return the onion-bacon mixture to the pan.

Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut-side down, and quickly sear.

Serve the lettuce, cut-side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper

Yield: 1 serving
Prep time: 15 minutes
Cook time: 8 minutes
Ease of preparation: easy

Parmesan Taters

5 cups frozen potato puffs (recommended: Tater Tots)
1/4 cup olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons crushed garlic
3 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F.

Combine the potato puffs and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.

Remove the potato puffs from the oven, season with salt and pepper and transfer to a mixing bowl. To the puffs, add the garlic, parsley and cheese. Toss to combine and serve immediately.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Ease of preparation: easy

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