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Alex Guarnaschelli

Iron Chef and Food Network Celebrity Chef

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    Fave Restaurants

    Empellon Cocina

    November 19, 2013 / by Alex Guarnaschelli / Leave a Comment

    230 West Fourth Street, New York, NY

    I really love the fresh take on Mexican food. The pistachio guacamole is really tasty. Who knew that guacamole could benefit from the rich, crunchy addition of nuts? The masa flatbread is addictive. I literally could have eaten that all …

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    The Union Square Green Market

    November 19, 2013 / by Alex Guarnaschelli / Leave a Comment

    Union Square, NYC

    I really have to come to the market here at least once a week to feel right in the world. The produce, the farmers and their hard work speaks for itself. I love the warmer seasons for all of the herbs, tomatoes, and strawberries. I also love the colder months …

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    Balthazar Restaurant

    November 19, 2013 / by Alex Guarnaschelli / Leave a Comment

    80 Spring Street, New York, NY 10012, (212) 965-1414

    I love this place. I like to sit at the bar and have a glass of Champagne and just enjoy the buzz around me. It feels like New York to me. I won’t even address the bakery next door that has delicious Balthazar breads and …

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    Rockaway Taco / DiCosmo’s Italian Ices

    November 19, 2013 / by Alex Guarnaschelli / Leave a Comment

    95-19 Rockaway Beach Boulevard, Rockaway Beach, NY 11693,(347) 213-7466

    I really love this place. It’s connected to DiCosmo’s Italian Ices which makes the spicy fish taco followed by some super tasty fruit ice a win-win situation. There is always a crowd and a line. There is …

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    Alleva Dairy

    May 16, 2013 / by Alex Guarnaschelli / Leave a Comment

    188 Grand Street NYC

    I love this old school joint. One of my favorites where the traditions of Little Italy can still be felt walking into the store. I love their ricotta and fresh mozzarella. The textures and tastes of their house made dairy products are really sublime. I …

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    alex guarnaschelli
    alex guarnaschelli @guarnaschelli
    2 hours ago
    I’m NOT CRYING. It’s just DUSTY in my apartment right now https://t.co/oXbvWLqhv6
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    Rex Chapman🏇🏼 @RexChapman
    This barber is cutting his friend’s hair who has cancer... https://t.co/9Ssqearexk
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    alex guarnaschelli
    alex guarnaschelli @guarnaschelli
    6 hours ago
    I think you can. The firmness. It really comes naturally with repetition and experience. Best to temp with a meat thermometer and develop a familiarity with the cut first. https://t.co/newQjNngAp
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    guarnaschelli

    Here is my recipe from “The Kitchen” last week Here is my recipe from “The Kitchen” last week if you missed it:  Classic Shrimp Scampi

2 tablespoons Canola oil
1-1/2 pounds medium shrimp ( 16) shelled, deveined
Kosher salt
3 tablespoons unsalted butter
4 large cloves garlic, thinly sliced 
¾ cup dry white wine
½ teaspoon red pepper flakes
2 dashes Tabasco
2 dashes Worcestershire 
½ cup flat leaf parsley, stemmed, chopped
Zest & juice from 1 large lemon
¼ cup Panko breadcrumbs, toasted
 
1. The shrimp: Heat a large skillet over medium heat & add the Canola oil.  Season the shrimp on all sides with salt. When oil smokes lightly, remove from the heat & quickly arrange the shrimp in a single layer, with a little space between each & return the pan to the heat. Brown the shrimp on their first side over high heat, 1-2 minutes, adding 1 tablespoon of butter in small pieces around the shrimp as they brown. Turn shrimp on second side & brown 1-2 minutes. They should be browned but not fully cooked. Transfer shrimp to a baking sheet.
2. The sauce: In the pan where you cooked the shrimp, add remaining butter, garlic, a pinch salt & the white wine. Simmer over medium heat, stirring, until the wine all but reduces down & garlic is tender, 3-5 minutes. 
3. Finish: Arrange the shrimp in the sauce & warm through over low heat. Baste the shrimp. Sprinkle with red pepper flakes. Cook until shrimp are pink & still tender, 2-3 minutes more. Stir in Tabasco, Worcestershire, parsley, a few grates lemon zest & the lemon juice. Taste for seasoning. Sprinkle with breadcrumbs.
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    Alex Guarnaschelli

    Alex Guarnaschelli
    Alex Guarnaschelli51 minutes ago
    Anybody else love these two as much as I do? @markymeat you’re the best and @patlafrieda I wish you the happiest 50th birthday. Thanks for all you both do for the food industry in nyc. Second to none. ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️😘
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