Johnny Garlics Ahi Won Tacos Recipes

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HEIRLOOM TOMATO TACOS



Heirloom Tomato Tacos image

Provided by Guy Fieri

Time 40m

Yield 6 servings

Number Of Ingredients 18

1/2 pound mixed heirloom tomatoes
1 tablespoon extra-virgin olive oil, best quality
2 teaspoons balsamic vinegar, best quality
Kosher salt and fresh cracked black pepper
1/4 cup fresh basil leaves, chiffonade
1 head romaine, inner leaves only
1 1/2 cups micro greens
1/2 cup daikon radish sprouts
1/2 cup Gorgonzola cheese crumbles
Rosemary Crostini, for serving, recipe follows
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon dried Italian parsley
1/2 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
6 (1/2-inck) thick slices good sourdough or dense French bread

Steps:

  • Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed.
  • Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper. Garnish the plate with Rosemary Crostini Croutons. Serve immediately.
  • Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
  • Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
  • Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.

TEX WASABI'S KOI FISH TACOS



Tex Wasabi's Koi Fish Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 32

1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces
Sixteen 8-inch corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion
Pico de Gallo, recipe follows
Tequila Lime Aioli, recipe follows
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper

Steps:

  • In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
  • Warm tortillas on grill or pan. Cover with a towel to keep warm.
  • In a medium Dutch oven, heat the canola oil to 350 degrees F.
  • Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.
  • Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.
  • In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
  • In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

TEQUILA TACOS



Tequila Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 21

2/3 cup tequila, preferably blanco, divided
1/3 cup soy sauce
2 limes, zested and juiced, divided, rinds reserved
1/2 teaspoon ground cumin
1/4 teaspoon freshly cracked black pepper
1 pound flank steak, trimmed and julienned on the bias
1/3 cup sour cream
1/3 cup white vinegar
8 whole-grain taco-sized tortillas (Chef s Note: flour or corn tortillas are acceptable)
2 cups Taco Slaw, recipe follows
3/4 cup small diced white onion
1/4 cup chopped fresh cilantro leaves
1/3 cup grated Cotija cheese
1 carrot, grated
1/2 head green cabbage, shredded
1/4 cup sliced green onions
1/4 cup finely chopped cilantro leaves
1/4 cup chopped jalapenos (Chef s Note: pickled jalapenos are optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup white vinegar

Steps:

  • In a nonreactive bowl, combine 1/3 cup of the tequila, the soy sauce, the zest and juice of 1 lime, the cumin, and freshly cracked black pepper. Add the steak to the marinade and let it sit at room temperature for 30 minutes, or refrigerate it for no longer than 1 hour.
  • In a small bowl combine the remaining lime zest, lime juice and sour cream. Cover and refrigerate until ready to use.
  • Strain the steak from the marinade. Pour the marinade into small saucepan over medium-high heat and bring to a simmer. Let it simmer until it reduces by a third, about 10 to 15 minutes.
  • Heat a large skillet over high heat. Add the steak and cook until it barely starts to brown. Switch off the heat, then add the marinade reduction, the white vinegar, and the remaining tequila.
  • Prepare the taco shells, either by frying or heating in an oven.
  • For service, rub the shells with the reserved lime rinds. Add the some of the beef, taco slaw, sour cream and onions to each taco. Garnish with the cilantro and Cotija cheese. Serve and enjoy!
  • Prepare all the vegetables and add to a large bowl. Season them with the salt and pepper and add the vinegar. Toss to combine.

JOHNNY GARLIC'S CLASSIC TIRAMISU



Johnny Garlic's Classic Tiramisu image

Provided by Guy Fieri

Categories     dessert

Time 13h10m

Yield 12 servings

Number Of Ingredients 9

2 cups strongly brewed coffee
3 ounces amaretto liqueur (recommended: DiSaranno)
3 egg yolks
1 3/4 cup whipping cream, divided
1/2 cup sugar
2 cups mascarpone cheese
36 to 42 Italian-style hard ladyfinger biscuits
2 tablespoons unsweetened cocoa powder, divided
1/4 cup shaved bittersweet chocolate

Steps:

  • Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
  • Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
  • In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
  • Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
  • Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately.

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