Cook with Guy at California Adventure!

image via food network

It was only a few years ago, when Guy competed and won the second season of The Next Food Network Star. Today this "bad boy" of the Food Network hosts four popular programs. His shows include Guy off the Hook, Guy's Big Bite, Ultimate Recipe Showdown and Diners, Drive-Ins and Dives, bringing his colorful personality to the Food Network several times a week.

The evening begins with delicious appetizers and exquisite wines followed by a question and answer session. This is a unique opportunity to get up close and personal, take a photo or get an answer to that question you've always wanted to ask. Don't miss out on this superstar, evening to remember!

Date: Sunday, May 31, 2009
Time: 6:30 p.m. to 8:30 p.m.
Location: Animation Courtyard, Disney's California Adventure® Park
Price: $185 per person, plus tax, gratuity included

Click here to register

xoxo, C

Zach's Enchiladas

Cinco de Mayo is just around the corner, so here is my favorite recipe for enchiladas from the food network. It's easy and impressive. If I am in a hurry I just use bottled enchilada sauce and it still turns out yummy. Enjoy!

Ingredients

For the steak:

• 2 pounds tri-tip steak, cut into large chunks
• 1 cup water
• 1/4 cup anejo tequila
• 1 clove garlic, minced
• 1 serrano chile, diced
• Kosher salt and freshly ground black pepper

For the enchiladas:

• 5 (7-ounce) cans tomatillo sauce
• 1 1/2 cups tomato sauce
• 1 pound pepper Jack cheese, grated
• 3 (15 1/2-ounce) cans black beans
• 1 (7-ounce) can diced chiles
• 2 dozen flour tortillas
• Equipment: 2 (9 by 13-inch) baking pans

Directions

One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.

Make the enchiladas:

Preheat oven to 350 degrees F.

Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.

Heat the black beans in another saucepan.

Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.

Cover the pans with foil and bake for 15 minutes. Serve immediately.