Here's a list of all the ingredients you’ll need to cook along with Rachael this week. Watch the show or check back online each day for the complete recipes.

monday

May 20, 2013

HAH (Hot as Hell) Cherry Tomato Sauce all’Arrabiata

• 1/4 cup olive oil
• 3 to 4 fresh Fresno chilies or jalapeño peppers, thinly sliced across (add seeds for extra-hot)
• 4 large cloves garlic, thinly sliced
• 1/4 cup dry vermouth or white wine
• 2 pints cherry tomatoes
• Sea salt, to taste
• 1 pound spaghetti
• 2 tablespoons butter or additional olive oil
• A small handful chopped flat-leaf parsley
  
• Grated Pecorino Romano cheese

HAH (Hot as Hell) Shrimp

• 2 tablespoons olive oil
• 3 to 4 cloves garlic, chopped
  
• 1 1/2 pounds large shrimp, 12-16 count, deveined and tails on
• 1 tablespoon Old Bay seasoning
  
• 1 tablespoon thyme
• 1/4 cup dry vermouth
• 2 tablespoons butter
• 2 tablespoons sriracha sauce
• Juice of 1 lemon
• Sea salt, to taste
• 2 scallions, thinly sliced, for topping

Guy Fieri's Blackberry Jalapeño-Glazed Pork Tenderloin

• 1/4 cup kosher salt, plus 1 teaspoon
• 3 cups warm water
• 1/4 cup red wine vinegar
• 1/4 teaspoon red pepper flakes
• 2 tablespoons brown sugar
• 1 cup ice cubes
• 2 pounds pork tenderloin, silver skin removed
• ..
• For the Blackberry Jalapeno Glaze:
• 1 tablespoon unsalted butter
• 1 to 2 roasted jalapeños, seeded, minced
• 1 tablespoon chopped garlic
• 1/2 cup seedless blackberry preserves
• 1 1/4 cups wine, preferably Merlot, divided
• 1/2 teaspoon cornstarch
• ..
• 1 tablespoon olive oil
• 1 teaspoon freshly cracked black pepper
• 3 cups seasonal vegetables, bias cut, skewered and grilled

Guy Fieri's Grilled Baby Artichokes with Lemon, Bay & Thyme

• 9 baby artichokes (about 2 pounds)
• 2 lemons, cut in half
• ..
• 2 bay leaves
• 6 sprigs fresh thyme
• pinch red pepper flakes
• 1 tablespoon kosher salt
• ..
• 2 cloves garlic, peeled and minced
• 2 teaspoons Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• ..
• 2 to 3 tablespoons good quality balsamic vinegar
• 1/4 cup finely Parmigiano-Reggiano
• 1 tablespoon chopped flat-leaf parsley, for garnish

kitchen tips

• Rachael's Tip: Muffin Tin Eggs
• Rachael's Tip: Food Storage Bag
• Rachael's Tip: How to Evenly Cook a Burger