Monday, September 5, 2011

Cookbook Review: Guy Fieri Food

I have gotten SO MUCH smarter with my cookbook obsession. I now rent them from the library before I buy and BOY has that saved money! Some of them newer ones I've seen lately have really not been all that great.

The exception is the new book by Guy Fieri (you know, Guy's Big Bite and Diners, Drive-Ins and Dives). The book is called Guy Fieri Food: Cookin' It, Livin' It, Lovin' It

and I LURVE this book. I am SO getting this book. I hope I get an Amazon Gift Card (HINT HINT) for Christmas so I can buy this book. I want to cuddle up in bed with this book. I want to have one in my car, office and house, so I never have to be away from this book. I want to marry this book. I wish it was scratch and lick ... Ok?

It's illustrated by his tattoo artist (I know, cool, right?) ... and it has lots of fun stories and stuff from his and his family ... its dedicated to his sister, who died in February (sob), and is FULL of super fun rockin' recipes. I am SO going to be cooking from this thing for the next few weeks. I think Target is carrying this book for under $18 right now. Run, don't walk, and get yourself a copy.

One of the recipes: S'mores Pizza (this recipe is on Amazon, I am not stealing it and posting it)

Ingredients: 2 pizzas

2 store-bought 1-pound pizza dough balls

1/4 cup slivered almonds

3 tablespoons unsalted butter

1 sleeve graham crackers, crushed (about 1-1/4 cups crumbs)

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon fine sea salt

1/2 cup all-purpose flour

1/4 cup fine cornmeal

3 cups mini marshmallows

Two 4-ounce dark chocolate bars, broken into 1⁄4- inch chunks

Special Equipment: pizza peel and pizza stone (or pizza pan)

I say it on Triple D all the time— everything has a “kicker.” It’s what it takes to make the dish outta bounds. The kicker here is chili and cayenne. . . . Ooooh yeahhhhhh!


1. Preheat the oven to 400°F.

2. Form the pizza dough into two 12- to 14- inch rounds, 1/4-inch thick. Bake, preferably on a pizza stone, for 4 to 6 minutes, until just beginning to brown. (See page 157 for more help on shaping and baking pizza crusts.) Leave the oven on at 400°F.

3. While the pizza crust is baking, toast the almonds in a dry medium skillet over medium- high heat. Transfer the almonds to a plate to cool.

4. Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne, and salt. Cook for 2 to 3 minutes, until the crumbs are well- coated. Remove from the heat and set aside.

5. For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice, and serve. Repeat to make the second pizza.

Uh, you're WELCOME!