It’s round two of Pass the Cook Book Club – and I’m not sure I could be more excited. This month we cooked recipes from Guy Fieri’s cookbook. I had received this book as a gift for my birthday and flipped through it loving a lot but being overwhelmed by the portions or effort for each recipe, I placed it on my book shelf where it proceeded to earn it’s ever classy layer of dust. But I knew the book had a ton of potential so I grabbed it off of the shelf for the club. Flipping through, I must have tabbed over a dozen recipes to narrow the three we would be cooking from down to. Personally, I will be going back and revisiting the book (and already posted a recipe from it last week).
From savory sandwiches to family pasta dishes, Guy packs a ton of flavor into this over sized, beautifully illustrated cookbook. Whether you love his charisma or hate his backwards sunglasses, the boy can cook. His love for his friends and family shines through into the pages as recipes from his son and for his siblings are featured along with the crew that helped him to make this all happen. I can respect a person who doesn’t forget those who got him where he was. It was very hard to narrow down the choices for this months club, but I wanted there to be something for everyone, so the options were Cherry Cobbler Pizza, Asian Fried Quinoa, and (sticking true to myself) the Sneak Bite Sandwich – which lived up to it’s name.
Hearing how excited everyone was over the other recipes from this month really has me wanting to try them. Please check out the links below for all of the other great people who gave Guy Fieri Food a try this month in the club.
To read more about how the cook book club works, see last months post – Pioneer Woman’s Herb Roasted Pork Tenderloin. To join the club, click for our facebook group here. Remember, you don’t need a blog – you just need to want to cook!
Snake Bite Sandwich
from Guy Fieri Food
- ¼ lbs bacon, cut into ½” pieces
- 4 tbs unsalted butter
- 1 large yellow onion, diced
- 3 tbs minced garlic
- ½ cup white wine
- 1 28oz can diced toms
- 2 tbs worcestershire sauce
- ½ cup chicken stock
- 1 tbs cayanne pepper
- 1 tbs granulated garlic
- 1 tbs cumin
- 1 tbs dried basil
- 1 tbs dried oregano
- 1 tbs black pepper
- 1 tbs paprika
- 2 tbs dried thyme
- 1 teas ground cinnamon
- 1 teas fine sea salt
- 2 lbs shrimp, peeled, deveined, and butterflied
- 1 tbs olive oil
- 1 cup thinly sliced green onions
- 1 cup heavy cream
- 8 ciabatta rolls, split
- garlic butter – as needed
- ¼ cup chopped cilantro
- 3 tbs shredded basil
In a large skillet over medium-high heat, cook the bacon until just crisp. Remove from pan and set aside. In the same pan, over medium-high heat, melt 1 tbs butter, add the onions, and cook 5 – 7 minutes, until just starting to brown. Add the minced garlic and cook for 2 minutes more. Add ¼ cup of the wine and stir to remove and bits from the bottom of the pan. Add the tomatoes, Worcestershire sauce, and the chicken stock. Simmer the sauce for 20 minutes, stirring occasionally, until thickened.
In a large bowl, combine the cayenne, cumin, granulated garlic, dried basil, oregano, pepper, paprika, thyme, cinnamon, and salt. Add the shrimp and toss to coat in the spice mix.
In a separate skillet over medium heat, heat the oil and 2 tbs of butter. Add the shrimp, reserving and extra spice mix and cook for about 90 seconds per side, or until a bit pink. (they will not be fully cooked). Transfer to a plate.
Raise the heat to medium-high, add the remaining wine and scrape up any browned bits. Add the green onions, reserving 2 to 3 tbs for garnish. Add any remaining spice mix, and cook until the liquid has reduced by ⅓. Add the cream, lower the heat to medium-low, and simmer until reduced by another ⅓.
Meanwhile, spread the rolls with garlic butter and grill or toast them.
Add the shrimp to the tomato sauce and stir in the reduced cream, cilantro, and basil. Simmer for 3 to 4 minutes, to finish cooking the shrimp. Stir in the remaining 1 tbs butter. Garnish with reserved green onions, piling a generous portion of shrimp and sauce on the bottom of each of the rolls, topping with the buns. Serve immediately.
*For the garlic butter: slice tops of garlic heads and place them cut side up on a piece of foil. Drizzle with olive oil and season with salt and pepper. Enclose the garlic completely and roast for 1 hours, or until soft. Set aside to cool. Squeeze the roasted garlic cloved into a mixing bowl. Discard the skins. Add the ½ lbs unsalted butter, ½ cup mayo, pinch paprika, 1 tbs italian seasoning, 1 tbs chopped flat leaf parsley, 1 teas ground seas salt, 1 teas red chili flakes, ¼ cup grated parmesan cheese and combine thoroughly. Refrigerate until ready to use.
* I cooked 1 lbs shrimp and 1 lbs chicken cut into bite sized pieces (cooked longer and checked for doneness) for these as other family memebers don’t like shrimp.