Football season is starting up again, and that means it's time to tailgate. Score a culinary touchdown with Guy Fieri's recipes for beer and honey porchetta, sashimi tuna tacos and Malibu oysters. Each of these dishes is now on the menu at the chef's new restaurant in Times Square, Guy's American Kitchen & Bar.
Recipe: Beer and honey porchetta (on this page) Recipe: Sashimi tuna tacos (on this page) Recipe: Malibu oysters (on this page)Prepare pork: Bone out pig with skin on, cutting away some of the leg and shoulder meat to add to the belly. Combine the panko, olive oil, oregano, garlic, fennel seeds, salt and pepper. Season the inner pig with the bread crumb mixture. Roll, tight, evenly and tie with kitchen twine every 3-inches. Pat skin dry and rub with canola oil and season liberally with salt.
Beer glaze: Reduce beer by half with bay leaf, pepper corns, garlic and salt. Add honey and reduce by half, add milk and reduce till thickened and has an almost caramel-like consistency.
Roast pig in 325 degree oven for 1 hour. Baste with beer glaze once internal temperature reaches 100 degrees. Continue basting every 10 minutes. Remove porchetta once internal temp reaches 160 degrees. (If skin is not yet deep brown and crisp, increase heat to 500 degrees and roast for 10 minutes more).
Let rest and slice into 12 ounce portions (wheels) with a serrated knife. Serve on wilted spinach and beans. Ladle 2 ounces of pork jus over pork.
Makes 16 to 20 servings
For tacos:
In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.
In a small bowl, gently toss the tuna, mango jicama salsa and sweet soy sauce. Fill each taco shell with 1/4 of the mixture and finish with a 1/2-ounce drizzle of the wasabi cream.
To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
For salsa:
In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
For soy sauce:
Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
For wasabi cream:
Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.
Makes 1 plate
Preheat a grill to high.
Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell.
In a small bowl, combine the mayonnaise, white vinegar, Parmesan, salt and freshly ground black pepper. Add cayenne and white pepper, to taste. Stir to combine, and then stir in the fried potato sticks.
In a small saute pan, add the olive oil and heat over medium-high heat. Add the bell peppers and red onions and saute for 3 minutes, and then add the spinach and allow to wilt. Adjust seasoning, to taste.
Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture. Top each oyster with the havarti. Place on hot grill and cover with lid. Cook until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes.
Let cool enough to handle, and then serve right away.
8 oysters
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