June 19, 2018
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Guy’s guy: Food Network host says give men a choice

Regina H. Boone, Detroit Free Press | MCT
Regina H. Boone, Detroit Free Press | MCT
Big Bud's beer can chicken recipe calls for a Budweiser for the bird and one for the chef.
By Susan M. Selasky, Detroit Free Press

What comes after top-rated Food Network shows, successful restaurants and even a game show?

A cookbook, of course.

Guy Fieri is the ultimate food dude — host of the Food Network’s “Diners, Drive-Ins and Dives” and “Guy’s Big Bite” and of NBC’s “Minute to Win It.”

The spiky-haired personality from Santa Rosa, Calif., is out with “Guy Fieri Food” (William Morrow, $29.99), a cookbook that’s as wacky as Fieri, who’s known for his catchy phrases, tattoos, bling and fast-talking commentary (often with a mouthful of food).

The 400-page cookbook has more than 150 recipes intertwined with whimsical biographical bits. There’s a chapter on his dad, Jim Fieri, whom he calls his Obi-Wan Kenobi. There’s a chapter by his mother, Penny, who reveals she always wanted 10 kids — “and then Guy was born.”

There’s a list of what’s in his pantry, including nine pepper grinders, and a peek at his fabulous kitchen and enormous outdoor pizza oven, plus many how-to photos. It’s surrounded by graphics and illustrations by Fieri’s tattoo artist, Joe Leonard. It’s as frantic, in many ways, as Fieri himself.

“This is me as a kid with food, this is me with my parents and food, this is me with my kids and food,” Fieri said in a recent interview. “This was dumping it all out. This is 400-some pages of everything I’ve wanted to say about food for a while.”

But he doesn’t want it to be just another celebrity cookbook.

“I don’t want it to be stuck up on the shelf with all the other cookbooks,” Fieri said. “I want it to have its own place in the home.”

Fieri said he loves it when his two sons, Hunter, 14, and Ryder, 5, cook for him.

“Hunter rocks up some great meatballs, pancakes and waffles,” Fieri said. “It’s kind of like how I was with my dad. My dad would say anytime I’d cook it, he was a fan of it.”

In the June Food Network magazine, Fieri, his father and sons are featured in a cookout at Fieri’s home. (His parents live next door.)

Fier advises giving Dad a choice — “Look at those things they love the most. Is it barbecue? Is it a steak dinner? Is it taking them out to dinner? … For me, I love cooking with my family.”

If you opt for steak in the backyard, Fieri advises going for quality, not quantity.

“Less is more, so buy great aged meats versus the cheaper ones,” Fieri said. “If you’re going to consume it, consume the higher-quality product and just less of it.”

“It doesn’t mean we have to have a 28-ounce monster steak that is not as great quality,” he said. “Get some 8-ounce steaks that are prime beef.”

Above all, make it fun — like the Fieris.

Bloody Mary Flank Steak

Serves: 4 (8 as an appetizer)

Preparation time: 10 minutes (plus 8 to 24 hours marinating time)

Total time: 30 minutes

Guy Fieri writes in his book that in this recipe, “The vodka has a tenderizing effect. The vegetable juice keeps it juicy, and the salt gives it a nice brine. Plus, how many times in life do you have the chance to name something Bloody Mary?”

Steak and marinade:

1 flank steak, about 1 to 1 ½ pounds (or use flat iron or tri-tip)

1 cup vegetable juice such as V-8

½ cup vodka

1 teaspoon fine sea salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

1 teaspoon hot sauce

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire sauce

2 cloves garlic, peeled, crushed

1 teaspoon onion powder

1 teaspoon ground celery seed

1 tablespoon prepared horseradish

¼ cup olive oil


Small celery ribs with leaves

Grilled tomatoes and red onions, optional


Place the flank steak in a large plastic sealable bag. Thoroughly mix all the marinade ingredients. Pour half the marinade over the steaks. Seal bag and marinate at least eight hours or overnight. Refrigerate remaining marinade.

When ready to grill, preheat grill to high. Or heat a skillet over high heat.

Pour the remaining marinade into a small saucepan and set over medium-high heat. Simmer until it is reduced by half, about 10 to 15 minutes. Season to taste with salt and pepper.

Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. Grill or pan sear both sides of the steak, then lower heat to medium and cook to medium rare, about 135 degrees, eight to 10 minutes.

Let the steak rest, covered with foil, for five to 10 minutes. Cut on the bias against the grain and serve with the reduced marinade. Garnish with celery, grilled tomatoes and onions, if desired.

From “Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It” by Guy Fieri (William Morrow, $29.99).

476 calories (47 percent from fat), 21 grams fat (7 grams sat. fat), 5 grams carbohydrates, 48 grams protein, 866 mg sodium, 94 mg cholesterol, 1 gram fiber.


Big Bud’s Beer Can Chicken

Serves: 4

Preparation time: 20 minutes

Total time: 1 hour 45 minutes

“This recipe began with a good ol’ American Budweiser — one for the bird, one for me. So the name just stuck!!” Guy Fieri writes.

1 whole chicken (about 3 pounds), preferably organic or free-range

1 teaspoon dried oregano

1 teaspoon garlic powder

1 tablespoon onion powder

1 teaspoon paprika

1 teaspoon ground ginger

1 teaspoon dried sage

1 teaspoon sea salt

1 tablespoon freshly ground black pepper

1 can (12 ounces) beer

2 cloves garlic, smashed

½ pound bacon (seven to nine slices)


Preheat oven to 450 degrees. Wash chicken with cold water and pat dry with paper towels.

In a small bowl, combine the oregano, garlic and onion powders, paprika, ginger, sage, sea salt and pepper. Rub half of this spice mixture inside the cavity of the chicken.

Gently separate the skin from the chicken breasts and rub the rest of the spice mixture into meat of chicken under the skin.

Open beer can and pour out about ½ cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large oven-safe skillet. Place two or three bacon slices in the top neck cavity of the chicken and drape the remaining five or six slices around the outside of the chicken.

Roast the chicken for about 10 minutes, and then lower temperature to 325 degrees. Cook the chicken for another hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees on an instant-read thermometer.

Remove from the oven and let the chicken rest for five to 10 minutes. Remove the bacon and serve the chicken whole or cut into portions.

From “Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It” by Guy Fieri (William Morrow, $29.99).

Analysis based on two pieces of chicken with skin: 588 calories (65 percent from fat ), 42 grams fat (12 grams sat. fat ), 4 grams carbohydrates , 46 grams protein , 784 mg sodium , 232 mg cholesterol , 1 grams fiber.


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