Who would you rather be?
- Anthony Bourdain – Host of No Reservations
- Andrew Zimmern – Host of Bizarre Foods
- Adam Richman – Host of Man Vs Food (yes, others too, but that is where he cut his chops)
- Guy Fieri – Host of Diners, Drive Ins and Dives
First, let’s cross off Zimmern. Yes, he gets to go to the coolest places internationally, and I am a firm believer of trying everything once, but I think that pushes even my limits. He eats some of the most unusual, and gross sounding things. That job would have to go.
Next, is Richman. I love the idea of the food challenge. Having burned out many of my taste buds and (at times) expanded my stomach beyond where it should be, I think I could do the job. But look at the toll it takes. The early seasons he is young and somewhat vibrant. The later seasons – he is just worn out and the weight is everpresent.
Bourdain has some interesting travels and is a close second, but he is just a little too snarky for me. I think it makes the show, so it wouldn’t be me.
THE WINNER: Fieri. I love the out of the way joints. The diners that are open 24 hours. The place that has one killer dish that everyone in town knows about. He can keep his classic car, just send me the job.
Besides being a host, Fieri is a darn good cook.
This Fieri recipe received tremendous praise around the table. It wasn’t just good, it was awesome!
Just a few ingredients.
The key is marinating the chicken. Make sure you do it for at least four hours.
Coat and grill. That’s it.
Dirty P’s Garlic-Ginger Chicken Thighs
Prep Time: 15 min | Cook Time: 10 min | Makes: 6-8 servings | Difficulty: Easy
- 2pounds skin-on, boneless chicken thighs
- 1cup thinly sliced red onion
- 2tablespoons minced garlic
- 2tablespoons minced peeled ginger
- 1/4cup soy sauce
- 1/4cup fresh tangerine or orange juice
- Freshly ground pepper
- Vegetable oil, for the grill
Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.
Photograph by Andrew Mccaul