Guy Fieri Rocks Times Square

New York City’s Guy’s American Kitchen & Bar was designed with groups in mind. With over 520 seats, three floors, and numerous private dining spaces, the restaurant can be configured for a variety of meetings and events, with a private downstairs area that seats 250, as well as private rooms that can hold more intimate parties of 25-50.  The menu can be specially crafted for groups, with tasting menus or buffet style meals, serving fun and vibrant cuisine, from sashimi tacos, to chicken roasted in the house rotisserie, burgers, and mac and cheese.
Here are a few of Fieri’s favorite recipes: 

Firecracker Chicken Wings
Prep Time: 30 min
Inactive Prep Time: 30 min
Cook Time: 20 min

Level: Intermediate
Serves: 4 servings

5 pounds chicken wings
1 cup honey
1/3 cup chili-garlic sauce
1/4 cup kosher salt
½ cup sweet soy sauce
3 tablespoons Sriracha sauce
2 tablespoons low-sodium soy sauce
¼ cup minced fresh ginger
¼ cup apple cider vinegar
Sea salt and freshly cracked black pepper
1 tablespoon minced green onions, for garnish
1 teaspoon sesame seeds, toasted, for garnish

Cook’s Note: Chili-garlic sauce and Sriracha sauce can be found in the ethnic foods aisle at your local supermarket or online. 

Cut the chicken wings apart at the joints and discard the tips. Combine 6 cups water, ¼ cup of the honey, ¼ cup of the chili-garlic sauce and the salt in a large glass bowl. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to 4 hours.

To make the basting and dipping sauce, combine the remaining chili-garlic sauce, remaining honey, sweet soy sauce, Sriracha, low-sodium soy sauce, ginger and vinegar in a small bowl and mix well. Set aside half of the sauce for serving in order to avoid contamination.

Preheat a grill to medium-high heat. Drain the wings and sprinkle them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they’re at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the green onions and sesame seeds and serve with the reserved dipping sauce. 

Tequila Turkey Fettuccini
Prep Time: 20 min
Cook Time: 10 min

Level: Intermediate
Serves: 1 serving

1 ounce olive oil
¼ red onion, cut into strips
½ tablespoon mined jalapeno
1 tablespoon minced garlic
5 ounces turkey breast, cooked, sliced
1 ounce tequila
4 ounces heavy cream
½ ounce fresh lemon juice
1 tablespoon chopped cilantro leaves
9 ounces fettuccini pasta, cooked
2 tablespoons grated Parmesan
2 lime wedges, for garnish
2 tablespoons diced Roma tomato, for garnish
1 teaspoon freshly ground black pepper

In sauté pan with high heat, add olive oil, onions, jalapeno and sauté until translucent. Add garlic and continue to sauté for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up too much.

Deglaze pan with tequila, pouring around the edge of the sauté pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese. Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate. 

Guy’s Big Bite Burger
Prep Time: 30 min
Cook Time: 2 hr 20 min 

Level: Easy
Serves: 4 servings

2 heads garlic
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, softened
12 ounces thinly sliced applewood smoked bacon
32 ounces ground beef (80/20 blend)
2 ounces Momay Sauce, recipe follows, optional 
8 slices yellow American cheese or Cheddar
¼ cup low-sodium chicken broth mixed with 2 tablespoons water
4 soft brioche hamburger buns, cut in half
“Donkey” sauce, for serving, recipe follows
1 kosher dill pickle, finely sliced
½ Vidalia onion, very finely sliced
1 heirloom tomato, finely sliced
¼ head iceberg lettuce, finely sliced

Special equipment: brick covered with aluminum foil

Preheat the oven to 375 degrees F.

Cut off the top third of the garlic head to expose the cloves. Place onto a piece of foil. Drizzle with some olive oil and sprinkle with salt and pepper. Cover the garlic with the foil and place into the oven for about 1 hour 15 minutes. Remove from the oven and allow to cool to the touch. Remove the garlic cloves from their husks. Reserve until ready to use.

Mince 1 teaspoon of the roasted garlic and melt with the butter in a small saucepan. Season with salt. Gently warm until the garlic becomes fragrant. Set aside in the fridge to slightly firm up again.

Begin by preparing the bacon for the pig patties. Set a large pot of cold water over high heat and add the bacon. Bring to a medium boil and cook until the bacon is very tender and almost falling apart, 1 ½ to 2 hours. Drain and set aside to cool.

Set a flat cast-iron grill pan over high heat. Divide the bacon into 4 even portions, form each portion into a patty and place on the grill. Press down with the foil-covered brick to squash the bacon together and into a flat patty so it crisps. Cook until golden and crispy, 3 to 4 minutes. Remove and keep warm.

Divide the ground beef into 4 equal portions (8 ounces each) and form into 4 tight balls. Sprinkle the hamburger “ball” all over with salt and pepper. To the griddle pan (which still has some of the bacon fat on it) place the hamburger balls on and flatten with a strong, flat, metal spatula. Flatten to approximately 1/3-inch thickness and continue to press down with spatula as it cooks.

Cook until the burgers develop a crust on the first side, 1 ½ minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces Mornay Sauce, if using, to the top of the hamburger and top with a slice of cheese. Place a dome lid over the top of the burger. Pour the chicken broth mixture on to the flat top so the liquid runs under the dome and creates steam to cook the burger and melt the cheese. When the burger is at desired point of doneness and the cheese is completely melted, remove the dome lid and set the burgers aside.

Brush the cut sides of the buns lightly with the garlic butter. Toast the buns on the flat top until golden and crisp, 3 to 4 seconds. Flip and toast the outsides so they are also lightly toasted, 3 to 4 seconds.

To assemble: Smear the “Donkey” Sauce on the cut side of both bun halves. Layer the base with pickle slices and the hamburger patty. Top with a bacon “pig patty.” Top with the onions, tomato and lettuce and then place the top half of the bun on top. Wrap in waxed parchment paper and serve immediately.

Mornay Sauce (Bechamel with Cheese)
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk, warmed
1 teaspoon kosher salt
Pinch grated nutmeg
3 ounces grated yellow American cheese

In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, and then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly as you whisk to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup.

“Donkey” Sauce
1 cup prepared mayonnaise
¼ cup roasted garlic
1 teaspoon regular yellow mustard
4 dashes Worcestershire sauce
¼ teaspoon kosher salt
4 pinches ground black pepper

Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. 
Yield: about 1 cup. 

For more of Fieri’s recipes, go to: