Guy Fieri Dynamites Recipe Recipe Cards Recipes Recipe For Stuffed

CHICKEN AND STUFFED WAFFLES

Steps:

• For the waffles: Set a medium saute pan over high heat and coat with some canola oil. Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side. Remove the chicken from pan and allow to cool. Return the pan to high heat and coat with more oil. Add the onions and peppers and saute for 2 to 3 minutes. Season with the cumin and some salt and pepper. Finely dice the chicken breast and fold in with the peppers and onions. Mix well, and then remove from the pan and set aside to cool.
• Preheat a waffle iron. Preheat the oven to 325 degrees F.
• In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. Make a well in the center and add the milk, melted butter and eggs. Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients. This helps avoid lumps. Fold in the pepper and chicken mixture. Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes. Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more).
• For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side.
• Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.

TURKEY AND QUINOA STUFFED PEPPERS

Steps:

• Preheat the oven to 425 degrees F.
• For the quinoa: Over medium-high heat, bring the broth to a boil in a medium saucepan. As the broth is coming to boil, add the quinoa, then stir and cover. Reduce the heat to a simmer and steam the quinoa until the grains pop, about 10 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork.
• For the peppers: Set a large saute pan over medium-high heat. Add a drizzle of olive oil and add the turkey, crushed red pepper flakes and garlic. Sprinkle with salt and pepper. Cook until well browned, 5 to 7 minutes, while stirring with a wooden spoon and breaking up the pieces. Deglaze with the wine. While the turkey is browning, rinse the peppers and pat dry. With the pepper lying down on its side, cut off the top and remove the seeds and membrane. Repeat for the remaining peppers. Leave the stem on the top for presentation. Set aside.
• Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas. Mix to incorporate all ingredients thoroughly. Check for seasoning and adjust with salt and pepper if required.
• In a small mixing bowl, combine the panko and Parmesan. Add a drizzle of olive oil to lightly moisten and season with salt and pepper. Set the peppers on a roasting tray cut-side up and stuff each with about 1/3 cup of filling. Top each pepper half with about 2 tablespoons of panko-Parmesan topping. Cover loosely with foil, place in the center of the oven and bake for 15 minutes. When the peppers are tender and cooked through, remove the foil and turn on the broiler. Cook under the broiler to brown the panko breadcrumbs and crisp up, 1 to 2 minutes. Remove the peppers from the oven and allow to rest before serving.
• To present, place 1/4 cup of Roasted Tomatillo Avocado Sauce on a plate and place the roasted, stuffed pepper halves in the middle of sauce. Garnish with parsley sprigs.
• Preheat the oven to 350 degrees F.
• Place the tomatillos onto a baking sheet. Toss the tomatillos with olive oil. Season with salt and pepper and place into the oven. Roast until nicely charred, about 10 minutes. Remove from the oven and set aside to cool.
• Combine the tomatillos, 1/4 cup water, cumin, 1 teaspoon salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving, so it is smooth.

DRUMSTICKS EN CROUTE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the spices and mix well. Rub the chicken evenly with the spice mixture and place on a baking sheet. Place in the oven and cook for 1 hour and 15 minutes. Remove to cool.
• While chicken is cooling, unfold the filo, stacking the layers so the ends are aligned, and cut into 6-inch wide strips the length of the dough. Cover with a damp towel until ready to use.
• Once chicken is cool enough to handle, make a small slit in the leg and add about 1 to 2 teaspoons of the mustard. Working with 1 sheet of filo at a time, lightly brush with butter, top with another sheet, and lightly brush with butter again. Repeat so there are 3 to 4 layers of filo evenly stacked on top of one another. Roll 1 leg inside the stacked and brushed filo, leaving the bone end of the drumstick exposed. Brush lightly with butter and repeat with remaining filo and drumsticks.
• Return to the oven and bake until golden and crispy, 20 to 30 minutes.
• Serve immediately.

SHRIMP STUFFED PEPPADEWS

Steps:

• In a medium saute pan add 2 tablespoons extra-virgin olive oil, and sweat onions and garlic. Add chopped shrimp, saute until they turn pink, then deglaze with white wine and lemon juice. Add butter, let melt, and cool to the touch. Toss in the parsley.
• Stuff peppers with shrimp mixture.
• Mix rice wine vinegar, 1/4 cup extra-virgin olive oil, mirin, soy sauce, green onions, and cabbage.
• Place peppers on cabbage mixture for service.

FIERY FIERI

Steps:

• For the chipotle chile-sugar rim: Combine the sugar and chipotle powder; mix well and spread on a small plate. Moisten half the rim of a 10-ounce rocks glass with the lime wedge and press into the chipotle sugar to rim half of the edge. Fill the glass with ice and set aside.
• For the drink: Fill a mixing glass 2/3 of the way with ice then add the mezquila, agave nectar, lime juice, BBQ sauce and bitters. Cap the mixing glass with the shaker tin and shake vigorously for 10 to 15 seconds.
• Strain the drink into the rimmed glass and serve.

ITALIANO

Steps:

• In a high ball glass add ice, vermouth, balsamico, and top with ginger ale. Stir to combine and garnish with a lemon wheel on the side of the glass.

FIERI - 4

Steps:

• Combine milk, eggs, nutmeg, cinnamon and vanilla in a shallow bowl. Set aside.
• For assembly, spread a thin layer of the cream cheese onto 1 side of the bread slices. Top half the slices with the fruit. Place another piece of bread on top, cream cheese side down, creating a sandwich.
• Preheat a griddle to 350 degrees F. Lightly brush with the butter.
• Give the milk mixture a quick stir, and dip the sandwiches into the batter, coating all sides.
• Place on the griddle. Cook for 3 to 4 minutes per side, then turn on the edges and cook to brown evenly.
• To serve, slice sandwiches in half on the diagonal and transfer to a serving platter. Sprinkle with powdered sugar and serve with maple syrup.