Best 3 Alex Guarnaschelli Restaurants Recipes
Craving for some delectable and unique culinary creations from the renowned chef Alex Guarnaschelli? Look no further! Embark on a gastronomic journey with our collection of recipes inspired by her innovative dishes served at her esteemed restaurants. From the comfort of your kitchen, recreate Alex's signature flavors and techniques that have captivated diners worldwide.
Indulge in the exquisite flavors of the Roasted Chicken with Salsa Verde, a classic dish elevated with a vibrant and herbaceous sauce. For a taste of Italy, try your hand at the Spaghetti with Clams and Calabrian Chili, where briny clams and a spicy kick come together in perfect harmony. If you're in the mood for something hearty and comforting, dive into the savory goodness of the Braised Short Ribs with Creamy Polenta, where tender beef ribs are slow-cooked to perfection and paired with a rich and creamy polenta.
Vegetarians and seafood enthusiasts will delight in the Mushroom and Leek Ragout with Creamy Polenta, a meatless masterpiece bursting with earthy flavors, and the Halibut with Roasted Fennel and Preserved Lemon, where flaky halibut is complemented by aromatic fennel and a tangy preserved lemon sauce.
No meal is complete without a sweet ending. Satisfy your sweet tooth with Alex's delectable Chocolate Mousse with Raspberry Sauce, a classic dessert made with rich chocolate mousse and a vibrant raspberry sauce, or the refreshing Meyer Lemon Tart, where citrusy Meyer lemons shine in a creamy and tangy filling nestled in a buttery crust.
With these recipes, you can bring the culinary magic of Alex Guarnaschelli's restaurants into your own home. Get ready to impress your family and friends with these exceptional dishes that showcase her passion for bold flavors and innovative cooking techniques.
CHARRED PEPPER AND SAUSAGE HERO SANDWICHES
This is street food, but slightly elevated. The peppers and onions are a little less cooked here, and the sausages are hard-seared. Use some good crusty rolls and enjoy the juiciness of this sandwich. The granulated garlic is chewy in a great way, but garlic powder can work too. Don't have a gas stove? Slice and sauté the peppers in a little extra oil and combine with the onions. Don't like spicy sausages? Sub in Italian sweet sausages instead!
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the peppers directly on a gas flame. Char on all sides until the skin burns. Refrigerate to cool quickly, 10 to 15 minutes. Place on a flat surface and open, seed, peel and discard the skin. (I use a kitchen towel to wipe the skin away. Don't rinse the peppers under water, as it washes away flavor.) Slice the peppers into 1/2-inch slices. Sprinkle with salt and pepper and the sugar. Set aside.
- Split the sausages lengthwise. In a large, heavy-bottomed skillet, heat the oil over medium heat. Arrange the sausages cut-side down in a single layer in the oil. Sprinkle with salt. Cook, flipping once sausages with tongs, so each one browns hard on both sides, 10 to 12 minutes. Remove them from the skillet and set aside.
- In the same skillet, add the onions and fresh garlic with a generous pinch of salt. Cook, stirring from time to time with a wooden spoon, until the onions soften, 8 to 10 minutes. Stir in the peppers and cook for 4 to 5 minutes more. Add the vinegar, granulated garlic, oregano and some Parmesan and stir to combine. Taste for seasoning.
- While the onions are cooking, spread butter on the cut sides of the rolls, then sprinkle with some crushed red pepper flakes. Toast on a griddle over medium-low heat until lightly golden, 3 to 4 minutes. Stuff the rolls with some of the pepper-onion mixture, then top with the sausages, some more pepper-onion mixture and a sprinkle of Parmesan. Serve.
HOMEMADE TOASTER PASTRIES
I have made a quickie version of this with (super salty and not that sweet) store-bought pie dough as the crust with decent results. That familiar, overly processed dough touches on the nostalgia of this jammy treat. I took a ton of inspiration from Stella Park's recipe in her book "Bravetart" which was edited by my late, great mother, Maria Guarnaschelli. I like shortening and butter in my recipe, but Stella really helped me drop the cake flour and baking soda I originally had in my dough. I have eaten the store-bought versions out of the box standing at my kitchen counter as often as I have patiently waited as they toasted up in the toaster or oven. This pastry is almost invincible, slightly dry and yet buttery. It needs a searing hot cup of coffee and you're all set.
Provided by Alex Guarnaschelli
Time 5h
Yield 12 toaster pastries
Number Of Ingredients 13
Steps:
- For the dough: In a large bowl, combine the flour, sugar and salt. Add the butter and shortening and toss in the flour mixture. Transfer to the bowl of a food processor and pulse until a pebbly mixture forms.
- Add 1/3 cup cold water and pulse until a ball of dough forms, adding more water, 1 tablespoon at a time, as needed. Divide the dough in half and sandwich each half between 2 pieces of parchment paper. Press the dough flat so it spreads between the parchment. Transfer to a baking sheet and refrigerate for at least 1 hour and up to 24 hours.
- For the filling: In a medium bowl, combine the jam, vinegar and molasses. Set aside.
- To roll and cut the dough: On a lightly floured surface (or on a sheet of parchment), roll each piece of dough into a 12-inch square. Cut each square into four 3-inch strips. Then, cut each strip into three 4-inch rectangles. Repeat the same with the other piece of dough. You will have a total of 24 rectangular pieces of dough approximately 3 inches by 4 inches.
- To assemble: Line 2 baking sheets with parchment paper. Transfer 6 dough rectangles to each of the baking sheets; these will be the bottom pieces of the toaster pastries. Using a fork, dock the remaining 12 dough rectangles all over; these will be the top pieces of the toaster pastries. Brush a 1/2-inch border along the edges of a bottom piece of dough with the beaten egg. Spread a tablespoon of filling in the center of the piece of dough. Place a piece of the docked dough on top. Gently press from the center outward to press out any air bubbles and to seal the edges. Crimp all around the edges gently with the tines of a fork. Repeat with the remaining dough pieces and filling. You should have 12 toaster pastries total. Refrigerate for at least 2 hours and up to 24 hours.
- Preheat the oven to 350 degrees F. Bake the pastries, rotating the baking sheets halfway through, until light brown, 25 to 30 minutes. Set the baking sheets on wire racks to let cool.
- For the icing: In a small bowl, stir together the confectioners' sugar and milk until smooth. Spread the icing over the pastries when cooled. Top with rainbow sprinkles.
PICKLED WATERMELON AND WATERMELON RIND
This is a great way to have some fruit mixed in with your pickled vegetables. The pickling liquid is also delicious. I use the liquid in marinades for meat, salad dressings or sauce, and even cocktails! I do pickled rind and pickled watermelon at the same time to maximize the use of the fruit. I start with a huge wedge of melon (because you will nibble, and so will everyone else as they see you making this) and cut the cubes. Cut the rind (not the skin) into small pieces once you have removed the flesh.
Provided by Alex Guarnaschelli
Categories side-dish
Time 10h30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.
- Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
- Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.
Tips:
- Use fresh, high-quality ingredients: This is the key to creating delicious dishes that will impress your friends and family.
- Don't be afraid to experiment: Alex Guarnaschelli is known for her creative and innovative dishes. Don't be afraid to experiment with different flavors and ingredients to create your unique dishes.
- Pay attention to detail: Alex Guarnaschelli is a perfectionist in the kitchen. She pays attention to every detail, from the way she plates her dishes to the way she garnishes them. This attention to detail is what makes her dishes so special.
- Use good quality cookware: Good quality cookware will help you cook your food evenly and prevent it from sticking. It will also last longer, so it's worth investing in a good set.
- Keep your kitchen clean: A clean kitchen is a safe kitchen. It's also more enjoyable to cook in a clean space. Clean up as you go, and at the end of the night, take a few minutes to wipe down your counters and sweep or mop your floor.
Conclusion:
Alex Guarnaschelli is a talented chef who has created some of the most delicious and innovative dishes in the world. Her recipes are sure to impress your friends and family, and they're also a great way to learn more about cooking. The next time you're looking for a new recipe to try, be sure to check out Alex Guarnaschelli's website or one of her cookbooks. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
