Guy Fieri Road Show

“Love, Peace and Bacon Grease!”

Last weekend, I had the pleasure of attending the Chicago (ok…Hammond, Indiana) stop of the Guy Fieri Road Show.  Let me tell you right now, it was officially Off the HOOK! Since the tour is sponsored by the National Pork Board, I was able to get the inside scoop for all of you here at Pork, Knife & Spoon.  Check out that All-Access Pass!


From the VIP Pre-Show Reception, to an exclusive interview with Guy backstage before the show, this video gives you a peek behind the curtain into the wild world of Guy Fieri and his Krew.  Check it out!

One of the highlights of the show comes near the end when the lights turn down, but the stage heats up – literally!  Guy shows off his recipe for “Pork En Fuego” and ignites the stage in a huge ball of tequila induced fire.  This show is spectacle,  storytelling and sauce.  If you have a chance to catch one of the remaining shows, I highly recommend it.  Otherwise, be sure to be first in line when the next tour is announced.  You won’t regret it!

Pork En Fuego

1 pound pork tenderloin, cut into 1-inch thick pieces
3 strips bacon, sliced into 1/2-inch pieces
2 Tablespoons unsalted butter
1/2 cup diced yellow onion
4 teaspoons minced garlic (about 8 cloves)
1/3 cup your favorite tequila
3/4 cup canned reduced sodium chicken broth
3/4 cup Roma tomatoes, seeded and diced
1/4 cup jarred hot cherry peppers, chopped
1/4 cup En Fuego Spice Blend (see recipe, below)
4 ounces pepper jack cheese, thinly sliced
4 ciabatta rolls, split
1-1/2 Tablespoons julienned fresh basil
1 Tablespoon chopped cilantro
1/2 cup thinly sliced green onion
2 Tablespoons canola oil (optional, if pan sauteing)

En Fuego Spice Blend:
1 Tablespoon dried thyme leaves
1-1/2 teaspoons granulated or powdered garlic
1-1/2 teaspoons dried basil leaves
1-1/2 dried oregano leaves
1-1/2 teaspoons paprika
1-1/2 teaspoons ground cumin
1-1/2 teaspoons cracked black pepper
1 Tablespoon salt
3/4 teaspoon ground red pepper (cayenne)

1.  First make En Fuego Spice Blend:  Combine all spice blend ingredients in a shallow dish or pie plate; set aside.
2.  In a large skillet over medium-high heat, cook bacon just until crisp.  Transfer bacon to a pie plate with paper towels and discard bacon drippings in skillet.
3.  In same skillet, over medium-high heat, melt 1 Tablespoon butter.  Add onion.  Cook for 4-6 minutes or until onion is tender and begins to brown, stirring occasionally.  Add garlic and cook for 30 seconds more.
4.  Remove skillet from heat.  Slowly pour in tequila.  Return to heat; cook and stir over low heat for about 30 seconds to remove bits from bottom of skillet.  Stir in chicken broth, tomatoes, and hot cherry peppers.  Bring to a boil; reduce heat.  Simmer, uncovered, over medium heat for 10-15 minutes or until most, but not all, of the liquid has evaporated.
5.  Meanwhile, coat pork pieces with prepared spice blend, pressing to adhere.  Preheat gas grill to medium-high heat for direct grilling or your saute pan to medium-high heat and add 2 Tablespoons canola oil.
6.  Grill pork pieces, uncovered, for 5-6 minutes or until the internal temperature reaches 155 degrees F., turning pork over halfway during grilling.  Transfer pork to clean cutting board; set aside.
7.  Split rolls and grill, uncovered, about 2 minutes or until lightly toasted.  Turn off one burner on grill.  Remove roll tops from grill.  Turn roll bottoms over and move to area over unlit burner.  Top the cut sides of the roll with cheese.  Close lid and grill for 1-2 minutes or until cheese is melted; remove from grill.
8.  Cut pork pieces into strips.  When sauce is reduced, add pork strips, crumbled bacon, basil, and cilantro.  Cover and simmer about 3 minutes.  Stir in the remaining 1 Tablespoon of butter.
9.  To serve, spoon pork mixture evenly on roll bottoms; top with green onions.  Cover with roll tops to form a sandwich.

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