Guy's Big Bite (2006–…): Season 16, Episode 4 - Appetite for Apps - full transcript

I don't know about you,
but I love appetizers.

I mean, I like good appetizers,

I like bad appetizers,

I like appetizers
any way I can get 'em.

I like little bites of a lot of
different types of food.

Now I prefer 'em
to be great appetizers,

but, you know what,
we're all the same way.

So to kick it off today
I'm making some bomb appetizers

starting off
with my Buffalo Chicken Nachos.

Sliced spicy chicken
on crispy pita chips

with smoked blue cheese sauce
and mozzarella.



We've also got radish, celery
and pickled jalapenos.

I mean, it is off the hook.

Next up, Bangin' Blue Olives.

We've got Manzanilla olives

stuffed with smoked blue cheese
and prosciutto,

then breaded and fried
until hot and crispy.

They are the bomb
and I mean almost literally.

Now to drink
it's gotta be a Bloody Beer.

You think Bloody Mary
with beer and tequila
in place of the vodka.

You're gonna love this one.

So here's the jalapeno

and this is the way
you kick off a great appetizer.

And I'm serious
about that appetizer thing.

I mean, we've all been
to the ski lodge



or been to the wedding

and you see
the little plate of--

the tray of the appetizers
going around and you're like,

"Those egg rolls
aren't gonna be good
but I'll have one."

"Oh, those meatballs,
those are gonna be dry,
I'll take two."

But that's the way we are,
we all like those little bites

and they're usually
overly salted, overly sauced,

but the reality of it is,

we're a sucker
for a good appetizer.

Now what's gonna tie
this appetizer all together

is the bomb right there,
you see it, blue cheese,

and that's actually sent to me

from my sister
from another mister,
Rachael Ray.

And this is
some smoked blue cheese

all the way
from upstate New York,
outrageous.

Okay, so I've got some jalapeno,

we're gonna get a little bit of
vegetable oil and some butter
for
the wing sauce.

This is gonna work in two ways--

one, we're gonna pour this
all over these nachos

and, two, we're gonna use it
to season the chicken

before we put it
into the oven.

So let's start off
with some oil.

So we get some butter in.

There we go.

And let's grab the jalapeno.

We'll grab a little bit of
garlic, as well.

A little garlic
minced into this.

So we load all this up,

there we go,

and we'll just let those sweat
for a little bit.

Okay, now I'm gonna use
chicken breasts for this.

Here we go.

That.

Get a board up.

Keep that board
from floating around,
you know the trick.

This really does
make a difference.

I watch people cut themselves--
I don't stand there and
watch it,

but I see people
who cut themselves

and I usually
walk over first thing and go,
"Is the board secure, no,

'cause the board moved
and, boom, they took
a piece of their thumb.

All right,
let's take a look at this.

Keepin' an eye
on that temperature.

Don't want to burn that garlic.

The jalapeno's fine,
but the garlic's the issue.

So here are three, beautiful,

organic, boneless,
skinless chicken breasts.

I'm just gonna make
three even slices

so they cook at the same time.

And what's gonna happen
is I'll roast these off

and these will go on top of
the nachos.

Dynamite flavor.

Throw those in here.

And back over.

Okay, so let's go through this.

What makes great nachos,
well blue cheese sauce

and that we're gonna make
in just a second.

But it's also having things
that when we talk about nachos

I hate when the chips
become all soggy,

you know
what I'm talking about?

The chips are there
and you get the one
or two that are still crisp

but underneath
everybody's just kind of
like a soggy blanket?

Well that's gonna
keep from happening
because I'm going to use pita.

Oh, yeah,
you fry this pita up,

you want to talk about a crunch
that will last forever,

this is the bad boy.

All right, back to this.

To the jalapeno,
the garlic in there,

a little white vinegar.

That's what we love about
wing sauce--

we love that little tang
that you get.

It's not just from the heat.

Okay, now we'll get into
our favorite hot sauce--

I've got mine, you've got yours,

you can look at the bottle
and get an idea of what it is,

about a cup and a half of that.

Impressive, huh?

Yeah, it's all I learned
in high school.

Okay, I learned a lot
in high school.

That was just one of
my favorite tricks.

Okay, a little lime juice.

There we go.

Okay, a little of that.

There we go,
oh, look at this.

Look a this!

This is gonna warm up here,
just a bit.

I'm not gonna poach
the chicken in it,

I'm just gonna dredge
the chicken in it.

But I want to make
a little bit of a dry rub
before we do anything.

So I'm gonna grab
some black pepper.

A touch of some salt.

A little cayenne pepper.

That's really where some of
this great heat's gonna
come from.

A little smoked paprika,
there we go.

How about
a little celery salt, too?

We all like
that celery component

when we talk about having wings
and blue cheese and so forth.

Okay, we'll take this--
hold tight.

Come over here and grab
some of this sauce.

Just a little bit of it,

just enough to coat this
and kind of get it wet.

Lay that right over the top.

The jalapenos
are already starting to work.

There we go,
dial that heat back a bit.

Stir this up

so that hot sauce
and the butter and the canola
and the jalapeno and the garlic

already starting to coat.

Now we'll take it,
put it right out
on the sheet tray.

Spread it out.

Now take some of
that spice mix we just made.

Liberally sprinkle that
over the top of it.

We flip those over.

Hit 'em again.

And there we are.

Okay, now into the oven, 350.

Okay, blue cheese sauce.

First thing we're gonna
start off with

is a little bit of milk.

Okay, and what we're going to do
is by adding the milk

and this is just gonna be
kind of like a, I don't know,

this is gonna be a little bath
to put the blue cheese in.

We're gonna bring
this big, honking wheel of
smoked blue cheese

that my girl, Rachael, sent me

from Oscar's
in upstate New York.

And you want to
talk about flavor--

his cheese has so much flavor--

wait 'til you see this,
let me just open this up.

Look at that!

I mean, the flavor,
the smoke that's on it.

Outrageous!

Okay, here we go.

Take off a little bit of
the cheese,

a little bit more of
the cheese.

Okay, so here's
what's gonna happen--

I'm gonna melt this blue cheese
into this milk.

Get some sour cream,
get some mayonnaise,
some more blue cheese

and mix that together
and let it hang out.

That's gonna be
the blue cheese sauce.

Oh, my mouth is watering.

Hot sauce is done,
chicken is done.

Come back, we're making
Buffalo Chicken Nachos.

And I've got some olives
that's gonna blow you away.

See you
in a couple of minutes.

All right, welcome back.

We are making appetizers
like you love appetizers--

That's a lot of flavor,
a lot of spice and
some uniqueness.

So sour cream, mayonnaise,

I'll get to the prosciutto
and olives in a second.

So make a blue cheese dressing,
you love blue cheese dressing,

well, I mean,
if you love blue cheese.

This is the bomb blue cheese,

it's from Oscar's
in upstate New York

and my girl, Rachael, sent this
to me for my birthday.

It's so rich,
there's so much flavor,

it will take me
until my next birthday
to eat all of it,

but it's gonna make the awesome
blue cheese dressing.

So we'll begin
with a little bit of sour cream,

about a half cup--
that's a big half cup,

but it's like you're
not gonna want this.

And the same thing
on the mayo, okay?

Now I've got some,
about 1/4 cup of milk

and some blue cheese
over here on the stove

that I let really reduce down.

Check that out, okay?

So this is kind of like
blue cheese milkshake, just hot.

Doesn't sound good,
but you get the idea.

So we're gonna pour this in,

I let this cool down
just a bit.

Okay?

Now I'm gonna grab some of
this beautiful cheese here,

cut it off of the rind
and crumble it in.

We'll mix this in
and that is starting
to look like some real deal,

righteous, blue cheese sauce.

Let me get some chives in there.

Drop that in.

Give it a little stir.

We're in good shape.

Now we're gonna talk about
making the nachos.

Now when I say nachos
you think tortilla chips,
of course,

but we're gonna use pitas.

We're gonna cut these
into like, eight wedges.

When you fry a pita

there is just something about
how crunchy it stays

so we're gonna submerse this
in some sauce

and you gotta have something
that can go and withstand it.

Okay, got the oil
at 350 degrees.

Get this out of the way.

These will brown up real quick.

We'll get these down,
let them start...

I think that's enough maybe,
okay.

Now let's talk about olives.

I love olives,
you love olives.

These are beautiful
Manzanilla olives.

Typically a Manzanilla olive
you will see with a pimento
in there,

maybe some pickled garlic.

I'm gonna show you
a different way, okay?

Now we get this prosciutto out.

I haven't been
picking through this

or eating multiple slices of it
like you would imagine.

We're gonna cut it
in some strips,

cut that fat off first.

Cut it in a nice,
little strip here.

Bring over some of
this blue cheese.

Take a piece of the blue cheese,

part of the prosciutto--

I'm gonna wrap it around
the blue cheese like so.

I take my olive,

give it a little slice
so I can get in there
a little bit easier--

into the olive
and there's one.

All right, now I gotta
get to these pita chips.

They're getting
super golden brown.

Lay those out.

There we go.

Let that oil recover
and we'll put another batch in.

Back to the olives.

Okay, so those are done.

We're looking in good shape
with that.

Mmm, that's bomb prosciutto.

All right, Let me get
some more pitas down.

Tear those in half.

The oil should be
right around 350.

Okay, we're in good shape.

Next I'm gonna make the dredge.

Now the dredge is gonna be
real straight forward

what you expect in a dredge.

We're gonna get
a little egg wash,

some flour,
some fine panko.

There we go.

That should be enough of those.

Okay, over to the dredge.

Okay.

Olives, one, two, three.

We'll get some flour in.

The panko--

oh, it's gonna be
a nice, little crunch
on the outside of that.

A little egg here.

We'll get some paprika.

A little touch of that.

And a touch of cayenne.

So here's what's gonna happen.

I'm gonna start dredging these.

I'll go from the flour
to the egg to the panko.

Let 'em set up on a rack,

get 'em just kind of
hanging out for a second

letting that crust
kind of adhere to it,

then we'll go and fry 'em
at 350 once the pitas are done.

Come back, we're making
Buffalo Chicken Nachos on pita.

And we've got the bomb
blue cheese stuffed olive
wrapped with prosciutto.

It doesn't get any better,
that's if you love appetizers.

Big bite, you,
two or three minutes, okay?

Huh, frying up some olives.

Tell me you don't love that.

Now these go super quick.

so I'm just lightly setting
them in there

not to knock off the batter

into the 350-degree oil.

What I've got,
I've got this Manzanilla olive

stuffed with
some smoked blue cheese, c'mon,

and a little bit of prosciutto
wrapped around that.

Then I dredged the olives
into the flour, the egg wash,

the panko breadcrumbs,
a little bit of cayenne pepper,

just a touch on there,
and some smoked paprika.

And just when these start
to turn golden brown
as they are now

I'm gonna start
pulling them out.

Because what we don't
want them to do

is over cook and then pop.

So you can see
how fast that went--

that's why I waited for you,

I wanted to make sure
you saw that, okay?

Just nice and golden brown.

The cheese has melted
super fast, trust me.

It's already a really nice,
creamy smoked blue cheese.

Okay, the pita's ready to go
because we're making
chicken nachos--

buffalo chicken nachos,

so let me just get
another little dredge
on these going.

Get those out.

Now I've got chicken
in the oven

that I ran through
the hot sauce

that I made over there
with the jalapenos
and the garlic and the hot sauce

and a little bit of vinegar
and butter

and that all came together--
these are finished.

And what happened is,
I hit it with a little dry rub

of some cayenne, some paprika,
a little celery salt--

celery salt and buffalo
and blue cheese

all go together so well.

So I've got that in the oven--
it's a chicken breast, sliced.

It should be about time
to pull that out

so let me grab that, okay?

Let those set up a bit.

And here we go.

Yeah, that's exactly
what I wanted.

I didn't fry this, okay,
I didn't fry it.

What I did is I took it,
hit it,

you've got a little dry rub
on the outside,

it's gonna give you
some really great texture.

I'll get this, the knife,
bring 'em over.

Fork shred it, chop it,
however you want to do it.

But look at that.

And what I'm looking for
is a little spring back,

it shows that it's nice
and tender, not dried out.

A chicken thigh would work also,

whole roasted chicken
if you wanted.

Get this into some nice,
bite-size pieces.

Now here's how
we're gonna do this.

We're gonna throw
some pita chips--

why did I use the pita?

Because if you use
regular tortilla chips
this thing's gonna disappear.

We'll get that down.

Some of this beautiful chicken.

Now right over here
a little mozzarella cheese

and the blue cheese dressing
that I made

with that smoked blue.

First I'm gonna pour on
some of my hot sauce

right on top of there.

Now we hit
some of the mozzarella.

Some of the blue cheese.

Look at that clumpy blue cheese.

And I melted some of
that blue cheese into some milk

and then mixed that
with some crumbled blue cheese

and some sour cream
and some mayo, okay?

Back with more of
the pita chips.

Okay, now we'll go with
more of the chicken on top.

More sauce on top.

Look at that,
super potent.

Now we'll get in some of
that smoked blue, Oscar's
smoked blue.

Rachael would just be flipping
on this one right now.

I've gotta send her
a picture of this.

A generous coating of
this mozzarella.

Okay, now here's
the key to this.

It's not gonna take long,
everything's already hot.

So we're gonna go
into the oven, 350 degrees,

for, I don't know,
five, maybe ten minutes,
keep an eye on it.

We'll drop this in,
I've got some olives to fry.

And when we come back,
I'm gonna make you--

I'm gonna make you a Bloody Mary
with beer and tequila.

Yes, that will go
with this dish,

you're gonna need something
with big flavor, see you
in a bit.

All right,
we're back in this.

This is the final round.

Okay, some parsley all set up,

I'm ready
to bring out the nachos--

the fantastic
Buffalo Chicken Nachos.

I dredged this chicken
in some hot sauce

with butter, jalapenos,
you name it, garlic.

Then I made some pita chips,

then I made
a blue cheese dressing,

hit it with a little mozzarella
and look at this.

And when I talk to you about
nachos that don't fall apart
like
a tortilla chip

that's 'cause of the pita.

Now we get in
some pickled jalapenos
right over the top.

Ja-la- peno !

I've gotta have celery
when I have, you know,
buffalo chicken.

I like that cool,
refreshing flavor of that.

Throw some colors of
some radishes on top
of this, as well.

You like this,
you like the way
this is looking?

A little parmesan.

Let's put us some parmesan
on top of these olives--

the olives there
with the prosciutto
and the smoked blue cheese.

Huh, package deal.

And then here's some of
the blue cheese sauce
that I made.

So this is what I want to do.

I want to get the chicken,
the cheese, the sauce,

dip it right in.

Mmm.

Using the pita
that's the killer piece.

Put a piece of that chicken.

Mmm, the bomb, okay.

I'm not kidding you,
the flavor--

when you think about

blue cheese
buffalo chicken nachos

that is the example
you'll find in the dictionary.

One of the olives--

prosciutto smoked blue cheese
Manzanilla olive.

Dynamite.

I said super appetizers,
that's what you got.

Super appetizers
deserve a super cocktail

so let's start this thing off.

We're gonna make
a Bloody Mary.

We'll get a touch of
some horseradish.

A squirt of
some worcestershire.

Okay, a little bit,
just believe it or not,

a touch of
some dry mustard, okay?

So this is a Bloody Mary
turned Bloody Beer,

but Bloody Beer plus plus

because it's gonna have
tequila in it.

Okay, so we go in
with some tomato juice.

A touch of some lemon juice.

A nice beer.

Of course, it doesn't open.

Just give it a little--
I'll teach you that trick later.

Get in some of
your favorite lager.

There we go.

And a little touch,
where is it, there it is,

of your favorite tequila.

This is taking place of
your vodka, okay?

Here we go,
and last but not least

I need a little celery salt

just to kind of wrap up
this theme of buffalo
and celery

and we'll give it
just a touch.

There we go.

Give it a little mix,
ice into the glass.

Now the great thing
about this is

you could take this
as spicy as you want.

Sometimes I'll throw
a little garlic in mine.

Depends on
what kind of night it was

and what you want this
to do for you.

You've got the beer,
the worcestershire,

the horseradish,
all of that.

What does it need,
exactly, a celery stick.

But this is going over the top,

I talked about Oscar's
where that awesome
smoked blue came from.

How about a little
Oscar's pepperoni stick

right in on top of
that bad boy, huh?

Whoo!

the only thing
that can hang in there
with buffalo chicken nachos

and fried olives stuffed
with smoked blue cheese
and prosciutto

is this type of a bloody beer
with a splash of tequila.

Listen,
you want to get this recipe,
you know what to do--

but I tell you what--

the dogs are even hungry for it.

I'll see you next week,
"Guy's Big Bite," don't forget.

I love it.

Look at the one right there.