Guy Fieri Dynamites Recipe Recipe For Stuffed

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ITALIAN STUFFED JALAPENOS



Italian Stuffed Jalapenos image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

15 jalapenos, preferably red, cut in 1/2, seeded and deveined
1 tablespoon canola oil
2 pounds mild Italian sausage, casings removed
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F and set a rack in the middle of the oven.
  • Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
  • Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
  • Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
  • Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

TURKEY AND QUINOA STUFFED PEPPERS



Turkey and Quinoa Stuffed Peppers image

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 28

2 cups low-sodium chicken broth
1 cup red quinoa
Extra-virgin olive oil
1 pound lean ground turkey
1 teaspoon crushed red pepper flakes
1 clove minced garlic
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/4 cup white wine
2 large red bell peppers
2 large green bell peppers
2 cups lightly packed stemmed and julienned kale leaves
1/4 cup toasted pepitas
1 1/2 cups finely ground panko breadcrumbs
1/4 cup grated Parmesan
Roasted Tomatillo Avocado Sauce, recipe follows, for garnish
Fresh flat-leaf parsley sprigs, for garnish
6 medium tomatillos (about 8 ounces), husked
Olive oil
Kosher salt and freshly cracked black pepper
1 teaspoon ground cumin
1 ripe avocado, halved, pitted, peeled and diced
1 clove garlic, peeled and minced
1/2 jalapeno, coarsely chopped and seeds removed
1/2 jalapeno, coarsely chopped and seeds removed
1/2 sweet onion, like Maui or Vidallia, rough chopped
Juice of 1 lime
1 handful fresh cilantro leaves

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.

HALIBUT VERACRUZ



Halibut Veracruz image

Provided by Guy Fieri

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
1 cup thinly sliced yellow onion
3 cloves garlic, thinly sliced
2 cups diced tomato
1 medium jalapeno, diced
1 cup dry white wine
2 tablespoons butter
4 (8-ounce) halibut fillets
1 teaspoon kosher salt
1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle
2 medium avocados, peeled and sliced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
  • To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.

DYNAMITE



Dynamite image

A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.

Provided by PUKEANOPOLIS

Categories     Main Dish Recipes     Sandwich Recipes     Sloppy Joe Recipes

Time 4h30m

Yield 8

Number Of Ingredients 9

2 pounds ground beef
2 green bell peppers, seeded and diced
1 (1/4 inch x 3 inch) strip red bell pepper, seeded and diced
1 medium yellow onion, chopped
1 medium red onion, chopped
2 (6 ounce) cans tomato paste
1 ½ cups water
1 teaspoon red pepper flakes, or to taste
8 torpedo rolls, split

Steps:

  • Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
  • Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 80.7 g, Cholesterol 69 mg, Fat 20.5 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.9 g, Sodium 1160.3 mg, Sugar 12.1 g

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