FATHER'S DAY BRUNCH WITH BINGO: GUY FIERI FOOD - A GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
SPECIAL BOOK FOR FATHER'S DAY
FOOD BOOK CHOICE IS.....
GUY FIERI FOOD
COOKIN' IT, LIVIN' IT, LOVIN' IT
WITH ANN VOLKWEIN

ABOUT THE BOOK:
If you've checked out my Diners, Drive-ins and Dives books or visited my restaurants, Johnny Garlic's and Tex Wasabi's, you know I'm down with all types of good foodand that I'll do what's required to track it down. In Guy Fieri Food, I'm cookin' it my way, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himselfthat's me) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy'd (bet you didn't see that one! comin'! ). Before I'm finished I'll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic's Cedar Plank Salmon.

Fact is, I've been cookin' it, livin' it, and lovin' it since I was just a kid, and it's a privilege to help you bring home some of my own classic, big, and bold flavors.

Bursting with personality, fun, and flavor, Guy Fieri Food is the first-ever cookbook from the Food Network superstar, host of NBCs popular game show Minute to Win It, and #1 New York Times bestselling author of Diners, Drive-ins & Dives and More Diners, Drive-ins & Dives. Filled with more than 150 original recipes, gorgeous full-color photos, and loads of great cooking tips, Guy Fieri Food is an absolute must for any Fieri fan!

ABOUT THE AUTHOR:
Only two short years ago, Guy Fieri competed on and won season two of The Next Food Network Star. Today he hosts three popular shows on the Food Network, including Guy's Big Bite, where he teaches viewers how to make creative dishes with bold flavors; Ultimate Recipe Showdown, where he showcases home cooks' best recipes; and Diners, Drive-ins and Dives, where he travels across America to find the most unique food America has to offer. From daytime to primetime, Guy b! rings hi s unique personality to Food Network multiple times a week.

This likeable laid-back California "guy" with his trademark bleached-blond spiky hair began his love affair with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart he built with his father named "The Awesome Pretzel." Through selling pretzels and washing dishes, Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France. While there, he gained a true appreciation not only for international cuisine, but the culture and lifestyle associated with it.
Guy attended the University of Nevada Las Vegas, where he graduated with a bachelor's degree in Hospitality Management. He began his career with Stouffers, managing their flagship restaurant in Long Beach, California. After three years, Guy became District Manager of Louise's Trattoria, where he oversaw six restaurants and was in charge of recruiting and training for the growing chain.

In 1996, Guy and his business partner, Steve Gruber, embarked on a Sonoma County Italian restaurant, Johnny Garlic's. They opened their first location in Santa Rosa in the fall of 1996, a second outpost in Windsor in 1999, and a thirddebuted in Roseville, California, in late 2008. With the success of their first restaurant concept, they developed Tex Wasabi's, a Southern BBQ and California Sushi restaurant in 2003 in Santa Rosa, California. Guy opened a second location in Sacramento in 2007. In addition to their thriving restaurants, customers can buy fun products, includingT-shirts, squeeze bottles,aprons, hats, and more.

Guy has been a three-term President of the Restaurant Association of the Redwood Empire, serves on the Board of Directors for the Educational Foundation of the California Restaurant Association, and most recently was Grand Marshal for NASCAR i! n Sonoma . Guy believes in using his celebrity to help others, and in the fall of 2007, the Navy flew him to the Persian Gulf to entertain and cook for the troops.

Guy lives in Northern California with his wife, Lori, and two boys:Hunter and Ryder. When he isn't on the road or in a studio, he loves to spend time taking road trips with his family, cooking, and restoring his classic race cars and dirt bikes, and riding his lifted monster golf cart.

RECIPE FROM GUY FIERI FOOD COOKBOOK:
TEXAS HOLD' EM
In the spirit of the Earl of Sandwich, this
badboy's a real-deal sandwich that won't
take you away from the card game.

Ingredients:

  • 2 cups warm water (110 degrees F)
  • 1 tablespoon active dry yeast (about 2 packets)
  • 1 tablespoon agave nectar
  • 2 tablespoons finely ground cornmeal
  • 4 to 5 cups all- purpose flour, plus extra for dusting
  • 1 tablespoon fine sea salt
  • 1/4 cup grape seed or canola oil
  • 1/2 pound bacon, chopped
  • 1 cup 1/4- inch- sliced sweet onion (about 1/2 onion)
  • 1/4 cup mayonnaise
  • 2 tablespoons Chili Sauce (page 368)
  • 1 tablespoon minced chipotle pepper in adobo
  • 1/2 cup finely chopped cilantro
  • 4 cups shredded or chopped leftover "Bring It On" Beef Brisket
  • 1/2 cup thin strips roasted red bell pepper (see page 130)
  • 1/4 cup shredded Havarti cheese
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons grated dry Jack cheese

Directions:

1. In a large glass bowl, combine the water, yeast, agave nectar, and cornmeal. Let sit in a warm place for 10 to 15 minutes, until foamy. Stir in 4 cups of the flour, the sea salt, and the oil. Turn the dough out onto a lightly floured board and knead just until all ingredients are well incorporated and dough is smooth. (Add more flour as needed if sticky). Lightly oil a large glass bowl and place the dough ball into it. Cover the bowl and set aside in a warm place to rise for 1 hour.

2. In a medium skillet over medium- high heat, cook the bacon until just crisp. With a slotted spoon, transfer the bacon to a paper-towel- lined plate. Add the onion to the rendered fat and cook for 15 to 20 minutes, until soft and deep brown.

3. In a small bowl, combine the mayonnaise, chili sauce, chipotle, and 1/4 cup cilantro and blend well. Refrigerate until needed.

4. Preheat the oven to 375 degrees F. Lightly grease and flour a 9-by-5- inch loaf pan.

5. Turn the dough onto a floured surface, sprinkle it with flour, and knead gently until smooth, folding over several times. Flour a rolling pin and roll the dough into a rec! tangle a bout 12 by 9 inches.

6. Spread the dough generously with the chipotle mayonnaise. Cover with the brisket, then the onion, roasted pepper, and bacon. Sprinkle evenly with the Havarti, the remaining cilantro, and cracked pepper.

7. From the short side, gently roll up the dough "jelly roll" style, tucking in the ends as you go. Place the dough roll in the prepared loaf pan, brush with the melted butter, and sprinkle the top with the dry Jack. Bake for 1 hour 25 minutes, until dark golden brown. You should hear a slightly hollow sound when you tap the bread.

8. Cool for a full 30 minutes in the pan on a wire rack. Then remove from the loaf pan and slice into 1- inch thick slices. Enjoy immediately.

GIVEAWAY



I HAVE ONE BRAND NEW HARD
COPY, OF THIS AMAZING COOKBOOK
TO GIVE AWAY TO LUCKY READER!
--U.S. RESIDENTS ONLY
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE
TO COUNT AS MORE THAN ONE!

HOW TO ENTER:
+1 ENTRY: COMMENT ON WHAT YOU LIKE ABOUT GUY FIERI FOOD COOKBOOK AND WHY YOU WOULD WANT TO WIN THIS ONE

+1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND COME BACK AND LEAVE A LINK THAT I CAN FOLLOW

+1 MORE ENTRY: COMMENT ON SOMETHING YOU FIND INTERESTING AT GUY FIERI'S WEBSITE HERE

+1 MORE ENTRY: COMMENT ON ONE OTHER CURRENT GIVEAWAY YOU HAVE ENTERED HERE ON BOOKIN' WITH BINGO. YOU MAY COMMENT ON AS MANY AS YOU ENTERED BUT MUST COMMENT ON EACH YOU HAVE ENTERED SEPARATELY, PLEASE
GIVEAWAY ENDS AT
6 PM, EST, JULY 5
GOOD LUCK!
As required by the FCC: I received one copy of this bo! ok/item in order to write my review. I received no monetary compensation for this review. The thoughts and opinions expressed in this review are mine alone. This post and all images contained herein are 2010 BOOKIN' WITH BINGO's Book Blog. All Rights Reserved. If youre reading this on a site other than BOOKIN' WITH BINGO's Book Blog or its RSS feed, be aware that this post has been stolen and is being used without permission.

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