Tequila Turkey Fettucini

So during the school year I became an avid watcher of "The Next Food Network Star." For the final episode, Guy Fieri, one of the final contestants (and eventual winner) cooked up his "Tequila Turkey Fettucini" which made us all drool just watching him make it. We decided to try it for ourselves and it became a quick favorite.

We made a few changes: we use chicken instead of turkey, and usually pre-cook it ourselves rather than buying it pre-cooked (though I'm sure leftovers would work perfectly). We leave out the cilantro (personal preference). We've also used other kinds of pasta, such as gemelli, which I think the boy actually liked better. This past time was the first time I made it myself and I discovered a couple things in trying to actually double a recipe rather than halve it. Add salt and up the lemon juice. The sauce came out a little bland until we added salt and squeezed our lime garnishes over top (essential... made it so good).

So here it is, copy and pasted from the website, with a couple of my comments. Enjoy!

Tequila Turkey Fettucini
from Guy Fieri of "The Next Food Network Star," Tequila Turkey Fettucini
Serves 1
8/10

1-ounce olive oil
1/4 red onion, cut into strips
1/2 tablespoon minced jalapeno
1 tablespoon minced garlic
5 ounces turkey breast, cooked, sliced (also can use chicken)
1-ounce tequila
4 ounces heavy cream
1/2-ounce fresh lemon juice (I would double this)
1 tablespoon chopped cilantro leaves
9 ounces fettuccini pasta, cooked (any kind of pasta will do)
2 tablespoons grated Parmesan (essential!)
2 lime wedges, for garnish (essential!)
2 sprigs cilantro, for garnish
2 tablespoons diced Roma tomato, for garnish (very yummy addition)
1 teaspoon freshly ground black pepper

1) In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
2) Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
3) Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

Alton Brown's Meatloaf

This is kind of cheating on my part, but here is the recipe I used to make what is now my favorite meatloaf, directly from the website. I basically halved the recipe, but here it is in full. I also make my own croutons by cutting up stale bread, mixing it with some olive oil, s&p, and italian herbs, and then toasting it in the oven at 400ºF for 5-7 minutes or until golden brown. You could always, er, just go buy them.

Alton Brown's Meatloaf
from "The Food Network: Good Eats Meatloaf"
Serves 6-8
9.5/10

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.