Top 5 DDD Videos in New Jersey with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

You know what you don't see anymore is drive-in movie theaters. I mean, they're just not around. Record stores, you don't see those. And butchers. Old school butchers. You know the ones where they're making the sausage and they're grinding it. The whole real deal. You just don't see them anymore. Well, that's unless you're here on Brigantine Island, right over the bridge from Atlantic City, New Jersey. Oh, you gotta check it out. This is Ernest & Son. Turkey club! Everything's fresh. Thank you, man. Thanks for coming in. The quality and the consistency really does set it apart from other places. Four minutes on the burger. This is the first stop on the island when we come on. So when you're coming into town, gotta hit Ernest. And the guy behind the counter is owner and butcher, Mel Cortalesa, who took over the place in 07, 30 years after it originally opened. Bro, this is like old school, old school. Who started this? Ernie Storino was the original owner. His son, Sam, is who I started with. I started when I was 13. Sweeping up, putting groceries on the shelves, and fell in love with it. My dad and I started the store, and I felt very comfortable turning the store over to Mel and know that the tradition would carry on. So you're doing, like, real butchering here. We do beef, veal, lamb, pork, fresh chicken, calves, liver, we do everything. I don't get my meat from the grocery store. I get it only here. Guys, why don't you try some jerky? It's homemade. This is the only place that I know of that makes homemade jerky. My kids love it. They take it by the handful, and it's done within the hour. You have to come back. Cheers. Did you just cheers me to eat jerky? Uh-huh. It's not too dry, not over-seasoned. It's a nice balance to it. A little hot, a little sweet, right? Yeah. It's good jerky. Great jerky. I'll have another piece. The jerky is something that's great for tailgating parties. It's delicious. And he has it from the spiciest you can handle to the more subtle, soft taste. And the jerky isn't the only draw at this joint. We're a seasonal community. So summertime, it's heavy on the sandwiches. Six, seven hundred rolls in a day. Seriously. Big sandwiches, a lot of meat. Tailgater! Basically, it's a sausage and pepper sandwich with cheese on it. He makes his own sausage. The spices, the flavors, you can really taste that. There's a tailgater. That's how you do it. That's how we do it. That's good sausage, man. That's really good sausage. Thank you. The key is that fennel. You think? Oh, and it gets great flavor all the way through it. And I like the fact that you let it set for a day before you cook it. Sure. It's nice, tender, but it'll hold it together. Salty provolone. Good, right? Short provolone? You like to eat. I like to eat. Real deal. I love it. Appreciate it. Thank you. Tailgater! The sausage are very, very tender. The cheese is sliced right here in the shop. Fresh rolls every day. Thank you. Have a good day. To have this on the island is special. And it's just a dying art. The fact that you're making it, and you're cutting it, and you're butchering it, and just all these components, I see why when people walk in, they go, I want to have you in my neighborhood. Yep. This is the kind of place people would love to have. How many of us left? Not many. Gotta love coming down to Atlantic City. Always a good time down here. And I'm about a mile away from the boardwalk, and also where my restaurant, The Chop House, is, to check out what I hear is a real deal southern restaurant. This is Kelsey and Kim's Southern Cafe. It's just all around good. Fried white meat chicken. Put the soul in soul food. Bread, bubble waffle, and chicken. So this is my buddy Robert. Ballet at the Bally's Hotel, actually where my restaurant is. This guy's been doing it forever. He's saying this place is legit. Kelsey's number one. He bring the south to South Jersey. That'd be local chef Kelsey Jackson and his wife Kim, who started with takeout only back in 96, then upgraded to sit down here in 09. There's all kind of flavors just coming out of that kitchen. Makes your mouth water. How do you describe soul food restaurants to people? Food that you was raised upon, like collard greens, fried chicken, turkey chops, pork chops. What's a turkey chop? It frees a whole turkey breast. You slice it down on a bandsaw and make chops. I've been in the food business all my life. I mean, that's all I know is how to cook and how to do restaurants. I've never heard of turkey chop. Smothered turkey chops. Have you ever had a turkey chop? I have not had a turkey chop. Did you try the turkey chop? She's not sharing. It doesn't look like she has such a small, petite portion either. They're definitely one of my favorites. We're going to make the gravy for the turkey chop. Start off with a little clarified butter. A little flour. So we're making the roux. We're going to brown our roux. All right, we're getting this going. Onions. We're going to whisk that in real good. Okay. Now we're going to add our chicken stock. So there's the gravy for it. We're going to add a little black pepper. And a little kitchen bouquet, some nice colors. Okay. Next up, time for the turkey chop. And that is, man, you're right. Now we're going to do our seasoning. A little seasoning salt, granulated garlic, Cajun seasoning, and black pepper. Got you. Mix it nice and good. Add it to the flour. Got you. And that's it. No wash or anything, just putting a little light coating on them. Light, nice little coating on them. Now they're ready for the fryer. Dig it. How long do they cook for? Three to five minutes in the fryer. Now we're going to sauté our onions. Add our turkey chops. Now we're adding some of our homemade gravy we made. Sure love your onions, man. Yeah, nice onion flavor. Let that simmer for a minute. And they're ready to be served. So right, peel off. Strain, bang. Some of our turkey chops. That's a real deal right there, bud. Tastes like a light pork chop. Breading's not too heavy. Nice little bit of onion flavor. You do like your onions. Yes. Nice job. This is the first time I've ever seen it. Nicely done, Kels. Thank you. Nicely done. Going to have some pig's feet on Triple D. Charles. How do we do it? First you start off with some clean pig feet. Good idea on the cleaning part. Got to clean them. And then split. I'm just going to parboil them. We're going to start them up. How long are they going to go? I'm going to cook them like this for like 45 minutes to an hour. Drain the water off. Yeah. So that takes all the impurities out. There you go. Got it. Now we're going to start off with some nice ham stock. Add some celery in here. Eat the skin and everything? Eat it all. You suck it down. A little chopped garlic. A little crushed red pepper. I like a little spice. Okay. Guess what we're going to put in next? Onion. Mm-hmm. Then we're going to go in with some green peppers. And then finish off with some vinegar. And we're going to let these cook for like another hour, hour and a half until the trotters get tender. Bam. They ready. Was that a bam you just did? I'm going to call Emeril. The trotters are nice and tender. I've had pigtails, pig ears, head cheese, head snout. I think I've had about every part of the pig. And you're just loading it up, aren't you? I'm going to get some stock. Nothing like a little foot juice. There you go. Wasn't Kevin Bacon in a movie called Foot Juice? Some parsley. Just jump in there. That piece right there. Oh, they're delicious. Yes, they are. Tastes like pork butt. Kind of got that same texture. Mm-hmm. It's super tender. The broth is great with it. Good dynamite, man. I've enjoyed all the parts of the pig now, I think. I just wrapped it up with some pig's feet. So I'm here in southbound Brooke, New Jersey, which is about 45 minutes from New York City, to check out a meat market. Well, it's not just really a meat market. It's a meat market in kind of like a deli. Well, it's not just that. It's run by a family. Well, it's not just run by a family. It's headed up by a kid. And he's not really just a kid. He's 18. He's a senior in high school. Well, if you think this story is great, I hear the food's even better. This is Joe's Meat Market. Eggplant parm over linguine. We come to Joe's because we want quality meats. They got pretty much anything for everybody. They do make the very best Italian in the whole area. That's Joe and Dolly LaCourte, who have gone full tilt at their restaurant meat market deli for 30 years. And now their 18-year-old son runs the show. This is crazy. Walk me through it, boss. I started when I was 12, and I bought the guy out when I was 18. I was talking to the boss. Oh. Yes. No, go ahead. He is the boss. He had a meat knife in his hand when he was 12. Every day after school, I used to come and just watch the cooks. He wants to take over the family business. Giovanni learned a lot from his father. He makes everything fresh. One Market Sloppy Joe. The Market Sloppy Joe is amazing. Turkey, roast beef, corned beef, coleslaw, the Russian dressing, three pieces of bread. One of the best sandwiches you're going to eat. What are we making first? The brine for the corned beef. We start with the hot water. This is for the Sloppy Joe. Isn't a Sloppy Joe typically tomato sauce and sloppy? We do it a little different. Curing salt, sugar, and regular salt. So that's not a pink salt? It's the same as a pink salt. Right. It's not pink, but it does the same purpose. So this is going to give it that red hue to the meat. Yes. Pickling spice, smashed garlic, chopped onions, add the meat and then the cold water. And that's going to sit for how long? 48 days. For 48 days? We put it in a pan, carrots, onions, a little water, and we cook it 500 for three hours. Wrap it up, the next day it's ready for use. Now we're going to be making the turkey, parsley, garlic, white pepper, paprika, olive oil. Just going to give this a dry rub? Yes. In what temp? 375 for two hours. And what are we going to make next? Coleslaw, cabbage, carrots, sugar, celery seed, salt, white vinegar, and mayo. Next up. The roast beef. Good, man. Salt, garlic powder, black pepper, and minced onion. And then I just sprinkle it on top, put it in the pan. Get the water. We're going to let this go how long? Two hours at 375. Let's make it happen, Captain. Rye bread, Russian. Oh, slow down. Three pieces of bread, that means this thing is going to go. Coleslaw in two, corned beef. You've sliced it so thin, it's only got one side. Great color, great flavor. Turkey, the roast beef. Dead men. Swiss cheese. Toothpicks? That's not toothpicks. That right there is like a saber. Put Russian on top. It's a little messy. Thank you, Captain Obvious. Captain Obvious. We've come to the beach town. Can anybody eat a whole one? Oh, yeah. They like it. You just help them to their car and let them sleep it off? I don't know what I like more about the sandwich. That you guys are roasting all these meats and brining them. Or the Russian is delicious. Slaw's got good crunch, doesn't overpower it. Corned beef is out to lunch. Roast beef cooked perfectly. Turkey, delicious. Really good Swiss cheese, thinly sliced. When a cold sandwich can taste that good, it's because you're using quality ingredients and doing it the right way. Yes, thank you. Impress me. Thank you. Market Sloppy Joe. The Russian dressing, you can tell how fresh it is. Two good buddies in my brining test. It's exactly what a Sloppy Joe should be. Covered with meat. This is a meal for our family. So I'm here in South New Jersey in a town called Summer's Point. Now, this is where people cruise through to go down to the boardwalk in Ocean City. But more importantly, to visit this joint. This is the Grilled Cheese and Crab Cake Company. It's a catchy name. Everything is amazing. Big Bad Fishwich. Everybody comes in here and is like, Oh, what do you guys serve here? Grilled Cheese and Crab Cakes. And the guy marrying the two is Steve Novak. Throwing another crab cake to the other melt now. Who bought this place back in 2010, thanks to a little help from the family. Brothers pitching in and grandparents backing him up. Gotta love Grandma. But Grandma, she dropped the coin. Grandma Tarantino. We call her G-Terra though. And Grandma's investment is built on a classic. Who doesn't love Grilled Cheese? It's the ultimate comfort food. You can put anything inside a Grilled Cheese, and he does it the best. I got the Crab Melt. It's a Grilled Cheese sandwich, and it has a crab cake in the middle. It's what they're known for here. Let's get into it. All right, so first thing we're going to do is add our mayo to the bin. Next we're going to add our eggs. Then our fresh lemon juice. I like to use honey mustard. A little sriracha. I think sriracha just makes everything better. Just a little crystal hot sauce. A little extra heat. Okay. Worcestershire sauce. Old Bay seasoning. Say hey for Old Bay. There you go. Black pepper. Hey! Actually, this is celery seed pepper. He's hit one point over here. A little celery seed. Very nice. And then baking powder. A load of fresh chopped parsley. And then we whisk her up. She's good to go. Next we add our panko breadcrumbs. You want to make sure it's incorporated in real good. Now the crab, let's talk about that. Jumbo lump. Treat it very gingerly now, correct? Exactly. Because you don't want to bust it up. People like to see those real big lumps. My lovely crabby lumps. That is some creamy. Actually, this will solidify it once it sets. It's going to have to. So we're going to throw a little butter on the grill. Okay. We're going to take our crab cake. Put it right on the butter. Butter the bread. You and butter. Monterey Jack cheese. I mean, shouldn't you have it like on a squirt pump or something? Probably. We're going to steam the bread. Just make sure we melt the cheese real good. So we're going to let this cook up on both sides. This is our crab melt. Crab cake is a little bit creamier than most people expect. Crispy on the outside, tons of crab. No question about the amount of crab in there. Nice crunch of the toast, not too much cheese. I'm going to pull it off, man. Nicely done. Thank you. Nicely done. I love it. It's a favorite. It's moist, it's fresh, it's delicious. You can either have it plain or angry. Here means sriracha and jalapenos. You can make the cheesesteaks angry, cream of crab soup, you can get that angry. Having the sandwich angry makes me very happy. You know, I love being from California. We got some of the best of the best. But what I wish we had more of is old school Italian delis like this. Where they're scratch making their own desserts. They got a deli case full of everything. We're talking about prepared meals. We're talking fresh pasta, homemade sausage. I mean, you name it, they got it. So the next time you find yourself in Robbinsville, New Jersey, you got to check out Dolce & Clemente. Right on. Stuffed roast pork's ready, come get it. Just an awesome place. Who's next? Authentic Italian. There's nothing here that isn't. So you got the ricotta there for the sauce? More than 100 fresh home cooked items every single day. Locatelli. Which are Italian specialties owner Joe Clemente has learned over a lifetime. I started when I was nine in my family's business. That was Clemente's Italian market in Brooklyn. Not far from the butcher shop that Joe's father-in-law Frank Dolce grew up in. Dolce Meats. Started at eight years old. And after Joe spent time as a New York City cop, he and Frank joined forces to open up this mother of a market deli and restaurant. What did the family think of this idea? It's terrible. Nobody was excited about this? Nobody was excited about it. But it's a perfect combo. Yes. You got everything from sauces to salads. And homemade Italian breads that are just delicious. I'll take one prosciutto bread please. Stuffed prosciutto bread. My most favorite thing that Dolce and Clemente serves. Filled with all different varieties of meats. Stuffed prosciutto bread? Mm-hmm. Hit it. First we're going to put in the prosciutto. So quiet. Next we'll put the ham in. Mortadella. Round up mortadella. That should have been my middle name. Next we're going to put the super sago in. Where'd this recipe come from? My grandfather. Pepperoni. During the holidays we'll sell between 15 to 20,000 of these Christmas meats. I'm sorry, 15 what? 20,000. Of this? Of these. And you break them all here? All here. I put the provolone last so it can grab all the meat that's left inside there. I dig it. We're going to put the crushed black pepper in. I would like a snow cone of that please. Just for science. That's so good. Don't touch that. We're going to make the dough now. So we're going to dump the water in the mixing bowl. Yeast. Salt and sugar together. Next is the oil. What type of flour are we working with? High gluten. Like a pizza dough flour. Like a pizza dough flour, yep. On the mixer how long? About 10-12 minutes. Then we portion it. Then we let it rest overnight. Okay. This is how we've been doing it for years in my family. Push it down on one side. You flip it over. You make sure you've got enough on the other side. Then you pick it up and fold over. Fold it over from the outside. Start kneading it forward. You just roll it. That's the official football flavor town. I've got to see that again. Set some music to it for me. Maybe Italian opera. Then we bake it off. What temp? 350. 38 minutes. Not 37? 38 exactly. Too pretty to cut. No, you've got to call one and try. All right. Stromboli gone wild. Take some olive oil. Extra virgin. Some mochatelli. I'm setting these out for Christmas. Just a little pasta to dress it up. So here you go. That's too pretty to eat. No, it's not. That is ridiculous. When you cook these Italian meats, and you let all the fat cook into the dough, you just get all the flavor. The depth of flavor in this is massive. The key, though, is how you cook the meat on the outside of the drip. Because of that crunch. Out of bounds. Seriously, out of bounds. Thank you. Oh, you want this for sure. Trust me. One more bite just for you.