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Food/Recipes

Guy Fieri, Kelly O's Diner Haluski Recipes

PITTSBURGH (KDKA) ―

Click to enlarge 1 of 1: Chef Guy Fieri.
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Be sure to try out Food Network's host of "Diners, Drive-Ins and Dives," Guy Fieri's Holy Haluski that was inspired by Kelly O's Diner's recipe. Both recipes are here so you can compare and pick your favorite!

Guy Fieri's Holy Haluski
Kelly O's Haluski Recipe

Guy Fieri's Holy Haluski - Pittsburgh Post-Gazette Article On Fieri

Ingredients:

Kosher salt
1/4 cup unsalted butter
1/2 pound thinly sliced pancetta, diced
2 large onions, sliced 1/4 inch thick
1 medium head green cabbage, cored and sliced 1/2 inch thick
1 cup carrots, cut in 1/4-inch julienne
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
8 ounces wide egg noodles
3 tablespoons minced garlic
3 tablespoons capers, rinsed and drained
1 cup green peas, preferably fresh, shelled, but can substitute frozen
1/4 cup white wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves

Directions:

Bring a large pot of salted water to a boil.

In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta and place on a paper-towel-lined plate to drain.

Strain the fat from the pancetta into a bowl and wipe the pot clean. Add 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Store the remaining pancetta fat for another use or discard.

Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.

While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.

Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.

Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and the remaining pepper. Serve immediately.

Serves 8

Kelly O's Haluski Recipe
Ingredients:

1 Head of green cabbage (core removed and leaves separated)
4 Ounces (1 stick) unsalted butter
2 Large Spanish onions, julienned
1 Tablespoon garlic salt, divided
1 Pound sliced bacon, cooked, drained and crumbled
5 Cups wide egg noodles, cooked al dente and rinsed in cold water
1 Teaspoon freshly ground black pepper
½ Cup grated Romano cheese

Directions:

Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne.

Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes.

Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper. Let the haluski cook for about 5 more minutes. Plate it, and top it with Romano cheese.