The Chew: Guy On Fire Cookbook
Chef Guy Fieri, from Guy’s Grocery Games, came by The Chew to make a recipe from his new cookbook Guy On Fire. Guy Fieri said his book was inspired by cooking outdoors in California. He said he loves cooking outdoors, even in the rain.
Michael Symon teased Guy Fieri for the number of ingredients in his food, saying his book should be called More Is More. Guy Fieri said one of the reasons he used three different shapes of French fry is because everyone has a favorite. He wanted to make everyone happy. These fries go perfectly with Guy Fieri’s Danger Dogs.
The Chew: Guy Fieri Spicy Fireball Buffalo Fries Recipe Ingredients
Ingredients For The Fries
- 4 Russet potatoes (scrubbed and hand cut into wedges, julienne, and waffle)
- 1 gallon cold water
- 2 tablespoons distilled white vinegar
- Canola oil
- 2-3 tablespoons fries seasoning
- 1/2 cup fireball buffalo hot sauce
- 1/4 cup julienne cut celery and carrot (for garnish)
- 2-3 tablespoons crumbled blue cheese (for garnish)
Ingredients For The Fries Seasoning
- 1/4 teaspoon Cayenne Pepper
- 2 tablespoons Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 teaspoons Seasoned Salt
- 1 teaspoon Super Fine Sugar
- 2-3 turns Freshly ground black pepper
Ingredients For The Fireball Buffalo Hot Sauce
- 1 cup Hot Sauce
- 1/2 cup Cinnamon Whiskey
- 1 stick Unsalted Butter (cut into cubes)
- Kosher Salt & Freshly Ground Black Pepper
Ingredients For the Blue Sabi Dipping Sauce
- 1/2 cup Mayonnaise
- 1 cup Sour Cream
- 1/2 tablespoon White Wine Vinegar
- 1/8 tablespoon Ground Black Pepper
- 1/8 tablespoon Kosher Salt
- 1/8 tablespoon Tabasco
- pinch Granulated Garlic
- 1/2 tablespoon Worcestershire
- 2.5 ounces Blue Cheese Crumbles
- 1/4 cup Buttermilk
- 2 tablespoon Wasabi Powder
Guy Fieri: The Chew Spicy Fireball Buffalo Fries Recipe Directions
- Let’s start with the fries seasoning. Just combine the ingredients together in a bowl and mix well. Set aside.
- Next, let’s do the Fireball Buffalo Hot Sauce. First, add whiskey to a large skillet and set it over medium-high heat. Reduce heat until it’s a syrup-like consistency. Once it’s ready, remove from heat and carefully add the hot sauce. Return to stove over low heat and then add butter while you whisk. Bring it to a simmer until the butter has melted and the sauce is thick. Then, add salt and pepper. Set aside.
- Next, mix together the Blue Sabi Dipping Sauce. Mix it together well in a food processor or with a whisk. Then refrigerate until it’s ready to serve. We’ll be coming back to the fries seasoning, hot sauce, and dipping sauce later, so plan accordingly.
- Then, take the potatoes and cut them into equal parts French fries, wedges and waffle fries. This might be a bit tricky. Make sure to use a mandolin. If you’re unable to make them all different sizes or if you don’t have a mandolin handy, don’t worry. It’s not essential to the recipe. In fact, if they’re all one size it’ll be easier to cook. But having different shapes and sizes of the fries makes for a more interesting eating experience and looks more pleasant to the eye. However you end up cutting them, soak the fries in water with Vinegar for 2 to 3 hours, then drain and pat dry.
- Deep fry the fries in 325°F Oil for 6 to 7 minutes until lightly golden in batches. The waffles and wedges will take longer than the French fries because of their thickness and shape. Leave an extra minute or two for them. Then remove from oil, and drain on a rack. Allow to cool.
- Increase heat to 375°F. Cook fries again in small batches in the oil for 2-3 minutes until they’re golden brown and crispy. Drain and put into a large bowl. While still hot, add the fries seasoning and toss to coat them. I told you we’d be coming back to it!
- Serve with a side of the Fireball Buffalo Sauce and Blue Sabi Dipping Sauce in ramekins, or pour over fries if eating and serving immediately. Serve garnished with carrots, celery and crumbled blue cheese.