Celeb chef Guy Fieri is a restaurateur, creator and Emmy-winning host of many hit collection on Food Network, together with “Diners, Drive-Ins and Dives,” however he’s additionally happy with his lesser recognized however nonetheless lofty different title. “I’m a condiment king!” he boasts. “Our fridge at home is loaded with all the pieces you possibly can think about.”
Enter Fieri’s newest crowning achievement: Flavortown Sauces, a line of 9 spicy barbecue sauces and condiments that embrace picks like Honey Mustard, Smokin’ Hickory BBQ, Kickin’ Chipotle and, after all, his signature Donkey Sauce (a mixture of creamy aioli with garlic and lemon). “Put a sauce on toasted bread for a sandwich or add it to a burger,” he says. “It’ll elevate any dish.”
Fieri, who launched the road in March, says he’s been creating the sauces for years, resulting in style checks galore. “I believe there have been 10 variations of the honey mustard,” he says. “I’d deliver all my family and friends over for Sunday soccer with all these sauces laid out and everyone would sit there with crackers and write down their emotions. So that is the true deal. I really feel like a proud dad!”
In his residence kitchen in Northern California, Fieri says he cooks nearly daily and lately whipped up a noodle and beef dish for his household. “It’s like how a musician will play a giant live performance after which proceed to strum the guitar after it’s over,” he says. “That is my artwork.”
Forward, the self-proclaimed “condiment king” shares 5 of his tried-and-true kitchen necessities with CNN Underscored.
“It’s one in every of my favorites,” he says of this sauce, which is a play on all of the in-house “secret” sauces featured in “Diners, Drive-Ins and Dives.” Although Fieri received’t reveal the precise recipe, it’s aioli based mostly with hints of chili powder, mustard and garlic. “It’s nice for cold and hot,” he says. “You should use it for cooking, nevertheless it’s additionally nice on any crudité platter for dipping.”
Although ostensibly for camping trips, Fieri retains this cast-iron sq. sandwich maker proper in his kitchen as a result of it’s simple to deal with and delivers the scrumptious items. “Simply take any two items of bread, fill it with no matter you need, put it inside and simply flip it backwards and forwards,” he says. “You are able to do candy or savory.” He additionally recommends including a little bit of butter or oil within the cooker for taste.
It’s a stovetop staple for cooks of all ranges for a cause. “Not everybody can afford one,” he says, “nevertheless it’s well worth the bang to your buck.” The sturdy cast-iron cookware boasts a large floor that permits ample room for browning meals earlier than simmering, whereas its enamel inside’s mild shade makes it easy to watch cooking to make sure much less sticking and burning.
Below no circumstance will the chef attain for pre-ground pepper to season his favourite meats. “Too many individuals do it and it’s an issue,” he says. “The minute you open up that peppercorn, you lose the essence and the flavour.” That’s why he grabs this high-speed mill — “it’s like a turbo grinder!” — which makes use of hardened high-carbon stainless-steel burrs to allow fewer turns.
