Top #DDD Handheld Foods with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Real deal, Southwestern, Mexican. I didn't know how much I needed Charlie's Tacos. That craving took hold when Charlie Sizemore first rolled out his taco cart in 2014, then blew it up to a brick and mortar, bringing West Coast flavor all the way to New England. I love the El Pastor, the way they roasted on the spit, the pineapple, you can't get a better taco. It's just like a religious experience. Today we're gonna do the El Pastor. We're making our house adobo. We start with our dried spices and chilies. We toast these off. The guajillos, the pasillas, and the chipotles. Yes. I like it. What else are we doing? Peppercorns, cloves, cumin. Got it. Some cinnamon. This I'm impressed with, the annatto seed. Yes. Dude, where'd you learn to cook? A misspent youth. He was in a band called Misspent Youth. The beautiful thing about that annatto seed really gives that beautiful red hue in Latin food. These go on to soak. Let me set some background steeping music. You're good at that. Well, it's misspent youth. We're playing a show later on. Yes, I have the album. Can you sign my shirt? Chili's into the blender here. Apple cider vinegar, raw blackened garlic, our spice mix, oregano, sugar, salt. Little more liquid. We're gonna use boneless pork butt? Yes. We get it cold, slice it thin. How long are we gonna let this pork marinate? At least a day. Got it. Start stacking. The El Pastor looks fantastic. Pineapple on top? Pineapple on top. Super important. Next up. This is our salsa roja. Okay. Guajillos, couple of chipotles, roasted tomatoes, toasted garlic, ground cumin, oregano, sugar, salt, apple cider vinegar. Great. Little bit of steeping liquid. Delicious. Love the toasting of the garlic, little kiss of the sugar. Well done. Little bit of lard, tortillas. While these are cooking, I'm gonna slice you a little bit of this El Pastor. Love the pineapple on top. Little onion cilantro. This is our salsa roja here. This is outstanding. This is also probably one of the closest I've been to having authentic El Pastor outside of Mexico. The tortilla is great. The El Pastor is tender. It's got a ton of flavor. There's a good amount of char on this. The marinade comes through. The little piece of pineapple on top is key. Are we in Flavortown right now? I am at Customs. I am crossing the border. That is a dynamite taco. Welcome to Flavortown. Two El Pastor going to the bar. It's fantastic. Smoky, rich, a lot of sweetness. Every time I look at it, my mouth waters. 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 gonna do is add our mayo to the bin. Next, we're gonna add our eggs. Then our fresh lemon juice. I like to use honey mustard. Little sriracha. I think sriracha just makes everything better. It's just a little crystal hot sauce, a little extra heat. Okay. Worcestershire sauce. Old Bay seasoning. Say hey for Old Bay. There you go. Hey. Actually, this is celery seed. He's hit one point over here. 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. So we wanna 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 wanna 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 gonna have to. So we're gonna throw a little butter on the grill. Okay. We're gonna 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 gonna steam the bread. Just make sure we melt the cheese real good. So we're gonna let this cook up on both sides. This is our crab melt. Wow. Crab cake is a little bit creamier than what 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. We pulled off, man. Nicely done, bro. Thank you. Nicely done. It's a favorite. It's moist, it's fresh, it's delicious. You can either have it plain or angry. Angry here means sriracha and jalapenos. You make the cheesesteaks angry, cream of crab soup, you can get that angry. Having the sandwich angry makes me very happy. Got a New Englander. Top selling dog is a New Englander. The bacon, the sauerkraut, and I like the sweet relish a lot. Like a typical pickled relish, but fresh. Cucumber takes a big role in this. Yes, it's a sweet cucumber relish. Chop, toss with some kosher salt, let them sit overnight, get all the water out. Red and green bell peppers. Cucumbers, onions. Mom knows you stole her bowl. This had ambrosia salad in it last week. Mustard seed, celery seed, sugar. This is cider vinegar. Water. We're gonna bring this up to a simmer. Shut it off. I still want it a little crispy. That's bananas. That's relish. I'm gonna give it a blend. So you're gonna leave a little texture to it. Oh yeah. Now do we taste it? I know why they call it relish. You relish that. And this is gonna go on what again? The New Englander. When building this hot dog. The quintessential. The quintessential dog. That's what I like to call it. So you're starting off with a nice big slice of bacon. Kraut. People are gonna come in and ask for the quintessential. Just a real good spicy brown mustard. Sweet relish. Ah! Chopped onions. There you go. It just doesn't get any better than that. I hope you know at home that I eat this for you. Get ready for this. Mm! Wow, that's good. The hidden surprise in all that is the bacon. Just a little bit of crunch. You just get, it just fortifies it. And the sweetness of the relish just takes it all, just, it's the amalgamator. Where's that been all my life? Never tasted anything like the relish. Best hot dog ever. We got a biscuits and gravy burrito. Their biscuits and gravy breakfast burrito is like two breakfasts in one. They have the biscuit and the home fried potato in there. If you're looking for all your breakfasts, just come get this burrito. Let's see it, what's your game plan? We're making a chorizo sausage gravy for our burrito. Olive oil. And you're making the chorizo? It's made from a local company here in town. Got it. Breakfast sausage, all pork. Once the meat's cooked down, add organic AP flour, paprika, granulated garlic, onion powder. Cook that flour out. Half and half in whole milk. Let this come to a simmer and salt and pepper and it'll be ready to serve. This next step of making biscuits for one dish, it's impressive. Organic AP flour here, sugar, baking soda, baking powder. Just give this a quick pulse here. We have our extra cold butter. Give it a good pulse to get it about pea size. The idea is breaking that butter up so it just sits there suspended between the flour. So when it cooks, you really develop all of those layers. Correct. Means everything in the world of making a good biscuit. Incorporate the buttermilk slowly and it's gonna kind of look a little dry. But he's got more butter than we typically see. So this is gonna make a nice, light, flaky biscuit. If we can get it to stay together, because right now it just looks like we're trying to make a sandcastle out of dry sand. We're going for a square here. Could be a triangle for all I care. Roll this out. We're gonna cut this. You brush it with a little bit of buttermilk. We're gonna finish with salt and pepper. Okay. You go in the oven, how long? 25 minutes at 350. So that is beautiful. Wow. Drop the tortilla on the flat top to warm it up. Hash brown coming out of the fryer there. Gonna take our biscuit. Slice this up. Seems sacrilegious. We're gonna add a little cheddar cheese to this guy. Crispy hash brown. Biscuit there. And then we've got our gravy. Oh, so it's for the whole family, I see. You roll it up. All right, can you help me lift this up? That's ridiculous. We're gonna take that over to the panini press and then we are ready to go. High carb, meat carb. Well, I'm gonna tell you first thing, as scared of it as I was, for some reason, the way you've made it, the way you've seasoned it, it really is not overly heavy. It's delicious. The biscuit is light and flaky in there. The crunch of the hash brown inside is really nice, but the kicker for me is the gravy, bro. Can I just have a bowl of gravy? This is a ski bum delight, 101. Well done, man. Yeah, thank you very much. Well done. We got a biscuits and gravy burrito. It blows my expectations out of the water. The chorizo in the gravy has so much flavor. The biscuit is soft and delicious. Spicy garlic wings. The absolute best wings that I've ever had. Okay, so what are we gonna make first? We're gonna make the sauté sauces that we use for our garlic wings. Start by just turning off the fire. Whoa! It's pretty hot. Can't wear a little hair care product and be around that. Okay, so hot oil? Hot oil. Ground ginger into the hot oil. Garlic. There we go. Ground lemongrass. Nice! And then we got the ground onions. And then we stir this for about 40 minutes. Who stands here for 40 minutes and stirs this? So now it's sautéed down? Got our chili paste right here. Chili flake. I'm adding some heat right now. Seriously? You got the habanero. Habanero. I'll be jumping bullet. Okay. You be? Habanero. So what are you gonna put in? All of it. Then we're bringing some more heat. So hot. Thai chili pepper. Next up? Peanut butter. Good old peanut butter. Hoisin sauce. Just give it a sweetness to it. And a little color. And then I'm gonna stir it. How long is this gonna cook down? Let it cook for an hour until the oil starts boiling. And then let it simmer and get all the flavor for a day or so. This stays in there for a day? Yep. What are we gonna make next? Wings. You gotta look at these suckers. We prefer to use the mid-thighs. We got some garlic, salt, pepper, sugar. Make sure we get all the wings in there. Now we add the chili oil sauté we just made. Okay, so let it marinate for a day? Yes sir. It's offering fire. What temperature we gonna cook at? 350. All right, so the wings are done. Now we put on the wok. My brother Kyle, the wok master. Okay, so hot oil. Garlic. We're gonna put some pepper. You ready? Uh-huh. Some wings. Top it down, put a little seasoning. Sugar, granulated garlic, and white pepper. And this one's some green onions. And that's it. So nice little crisp, quick little sauté. It's gonna be a little spicy, but let me know how you like it. Get some ranch, garnish it with some cilantros. Oh my gosh. A little bit of heat, not too much. Good amount of spice to it, a little bit of sweet. Just a little bit of the crispiness of the skin. They're tender, they're juicy. There's a lot of flavor, a lot of depth of flavor. I'm impressed. Tell me that wing is not the bomb. No, that's excellent. Not too spicy on the outside, but just the right amount of heat. Really, really good wing. Runner, crunch wrap please. The crunch wrap's this ooey gooey mess of awesomeness with the beans, the queso, and the rice inside this crunchy flour tortilla that's just toasted and grilled to perfection. What are we gonna make first? We're gonna do the crunch wrap. We get our chili going, sunflower seed oil, some fresh garlic, mirepoix, serranos. So everything that we love about a good chili. Chili powder, cumin, smoked paprika, cinnamon, some salt, a little brown sugar. Sweat that all together. Okay. Now add the tomatoes, organic tomato paste, tamari, gives a lot of depth. Lentils. I get mental with the lentil. Yeah, sentimental lentil. Black beans. All right, so how long are we gonna let this cook down for? An hour, hour and a half. What's up next? Not avocado mash. So we're gonna make some herb oil. Fresh garlic, raw onion, rosemary. Great. Sage, tarragon, parsley, salt. I'm gonna get this going. Multiply with the oil. And it's ready to go in the processor with the chickpeas and the peas. Nutritional yeast. And then last secret ingredient here, a little lemon extract. Blend this down. Okay. Take our herb oil. Voila. Look at it from here and tell me it's not avocado. Bro. Yeah. The texture is spot on. Can I get this with some chips? Salsa? Yeah, man. That probably isn't the top five greatest vegetarian vegan items I've ever had in my life. Oh. Let's make some cashew cheese. I'm willing to learn. We'll start with some soaked cashews. Sweet potato puree. Nutritional yeast. You got it. Cayenne, oregano, garlic powder, some turmeric. Great color from that. A little salt, pepper, and lemon juice. And hot water. You wanna let this roll for a little bit till it gets nice and smooth and creamy. It's outstanding. It's creamy, it's not over salty, it's not overpowering. Love the little bit of the lemon. And the great thing is that little spice in there. Yeah. What's left? Oat milk cheese. So boiling water. Adding our rolled oats in. How long is this gonna cook? Three to five minutes. We're gonna get right in there. Nutritional yeast again. Turmeric. Some garlic powder. A little salt, lemon juice, a little oil, a little immersion blender action. Start adding in our tapioca flour. Tighten it up. Dude, I'm so impressed. Let's build this thing, I'm dying. All right, tortilla, oat cheese. Brown rice. Just seasoned up a little special. Our chili, cashew cheese. Couple crunchy tortillas that we just toasted in the oven. Knot avocado mash. Tomato, some scallion, cilantro, some pickled jalapeno. I'm not sure where this is going. It's going right in there. We just fold it up, press this on a panini press. 30 seconds, 45 seconds. There's your crunch wrap. Bro, it's outstanding. The textures, the seasoning, the fake avocado. Yeah. Probably was the foundation of me getting my mind blown. I mean, out of vegetarian, vegan dishes I've had in my life, this is easily in the top five, if not top three. I would challenge anybody who doesn't think they like vegetarian, vegan to come down here and try this. It's remarkable. Get on a plane and come to Vermont. Remarkable. Crunch wrap, I need a runner. If you're a cheese lover, this is the one to go to. It's just comforting. It's really yummy. So what are we making? Green chili bacon vodka cream sauce for the booze burger. Green chili bacon vodka cream sauce. Okay, get into it. All right. First, we're gonna start with a little bit of olive oil. Render down the bacon. Cook it like it's hot. That's awesome. Gonna drop in our sliced red onion, okay? Jalapenos. This is like an Arizona breath mint. More or less, man. Okay, get our garlic going. Whistle. Once those have sweated down, we're gonna add some vodka to it. We're gonna add our heavy cream. Get some sound effects. Nice. Salt and pepper. They're brothers. They're best friends. So you roasted the peppers. Yep. Seeded, stemmed them, skinned them. Exactly right. Okay. And now a bunch of cilantro. Blend it. Next up, we're gonna pickle the Fresno chilies. Very nice. A little bit of sugar here. Okay. This is liquid smoke. Whiskey, okay? Give it two days to pickle. We're ready to serve it. And that's what it is. Yes, sir. And now we're gonna make a classic beer batter. Start off with a little bit of amber beer. So so far, we've used vodka. We've used whiskey. Here comes the beer. The three food groups, as I like to call them. Very nice. A little bit of salt and pepper. Add our flour and mix it all together. Next up, we cook this burger. Yes, sir. Okay. Salt and pepper. Now we're gonna beer batter our patties. And then drop in the deep fryer for about two and a half minutes. Okay. Let's get our beer battered patties. Add our green chili bacon vodka cream sauce. And finally, our pickled Fresno chilies. Hands down, what makes that burger was Fresno chilies. I agree, man. You got all kinds of great crunch. Salt, a little spice coming in there. You've got a passion for it, and it comes out of the burger, man. You're about to make a grown man cry. I'm telling you what, this is prime time, buddy. If you're into pig, get the big pig. Big pig in the window. So we're gonna make our big pig. Better not be any reference about any present company. What's our first step? The house barbecue rub. For the pork butt that we're getting ready to smoke. Sea salt. Brown sugar. Paprika. Garlic powder. Ground cumin. Black pepper. Ancho chili. A little wild card. Ground ginger. We actually like to let it rest overnight. Very nice, and what are we smoking with? Hickory wood. 250 for five-ish hours. Pull it off, and we put it through our meat grinders on a kidney die, which gives us big chunks. Add ground pork. Cook raw, coming together. Little bit more of our barbecue rub. Minced garlic. Ground bacon trimming from the butcher shop. Kitchen patty. Eight ounces? Five and a half. That's big. And boom. Next step, what are we into? Pork tenderloin. No, wait, wait, wait, wait, wait. I'm no butcher, but those are bone-in shops. Tenderloin is almost always not an actual tenderloin. It's a tender, two words, loin. To tenderize it a little bit more, we do a buttermilk brine. Hot water from the tap. Salt. Garlic powder. Black pepper. Fresh rosemary. Ice cold buttermilk. Brine for how long? 24 hours up to 48 hours. Got it. Standard breading, so we're going flour, whisked eggs, and breadcrumbs. Fry that off, and we're getting a couple sauces on this? We're gonna do a barbecue sauce. We're gonna do a ranch. Let's see it. So we've got eggs, salt, sour cream. You wanna do the drizzle? Yeah. Canola oil. Fresh rosemary, scallions, minced garlic, celery seeds, fresh sage, a little vinegar, and a little bit of brown mustard. Fresh ranch dressing. Are you hungry? I brought my towel. I'm ready. So we got our pulled pork burger, three cheeses, pepper jack, cheddar, provolone. I don't even know that you have a board big enough to list everything that is on this. So we're gonna start with ranch. Top bun gets our Nduja spread, which is a spicy, spreadable salami. Our house barbecue sauce. B&B jalapenos. Bread and butter pickle, B&B. B&B. First. Ay-yi-yi. Second. Third. Grab yourself some, guys. Mm-hmm, mm-hmm, mm-hmm. Here's looking at you, brother. Don't go too far with those fingers. You know how to do the hunch? Oh, baby, I got it down. Oh, look at that! Oh, he owns this. Wow. I love the crisp. And I'm loving the patty. Three cheeses, man, blend perfect. How about the jalapenos? Man, a lot. Bread and butter jalapenos is my new favorite thing. The ranch dressing, you need that cooling, creaming effect, my favorite. Part of the whole thing, though, is the pulled pork patty. My favorite part is eating it. Go back ahead, coach. I gotta give him an A-plus on hunch, though, huh? Look at that! You come to Baltimore, this is what you better see. If you don't, it's not pit beef. It's a charcoal pit beef. You're not gonna get it nowhere else. That's one medium-rare beef on a roll. It is so tender. It just falls right apart. Let me appreciate these. Done the way you want. Medium well and a medium-rare, Milton. Then sliced thin. Oh, look at that. And piled high. Best pit beef I've ever had. When anybody says chef, they know what we're talking about. It started 21 years ago when Bob and Donna Kreger got married. As a wedding gift, my father gave me this little shack. For lawn tools, or what was the reason? Well, now he said, since my husband loved to cook, we should put a pit beef stand outside of his nightclub. We started just a grill, an exhaust system, and a register. And learned real quick. Two beef on a roll? Thank you. Bringing in so many fans, they had to add on a dining room. Somebody get the counter, please. But the beef is still the same. Is this the best pit beef in Baltimore? Yes, it is. Now, this is- It's a bottom round. You gotta put about six of these on to start the day. You can smell it from as early as probably six o'clock in the morning. Once I smelled that smoke, I said, I got to get over here. We're just straight on the grill, just like it is? Four or five hundred degrees, usually. Baker boy, what do you think? That's about right. I'm Al Capone. Where'd your bling go, buddy? Can you get part medium rare and part well done? Here? You can get whatever you want. Medium to medium rare. We're both rare? Yes, sir. Good. You got three medium wells. I like rare more than anything. Pull it at rare. Bring it over to the edge. Cut it. Look at that. And now, in about 15 minutes, you're ready to start working that. What are we gonna make first? Make a beef sandwich. You can do it. Come on now, keep pushing it. It got to the point where it's really on the rare side. I mean, we're almost tartare right there. So that goes back on the grill. And then we'll bring another piece out. This is like tag team meat slicing. Exactly. Hey, look at that over there. Wow. Check that out. Now, what do you like to put on these? Onions, maybe a little salt and pepper. Put a horseradish on there. Now, how many of these do you guys sell in a day? Couple hundred. I like the little char to it, but I gotta say, the medley of the white onion, the really nice, bright horseradish, a little bit of salt and pepper, a great roll, not too much bread. I hate when you get too much bread and it starts to become... It's all about the meat. Right. That'll just clean you right out, won't it? Wow. That was all horseradish. Good for you. Whoa. There it is. My toes are teething. I mean, usually, I go like, wow. Welcome to Baltimore. It's spicy, it's moist. The meat is so tender. I give it way past a 10. And there's way more than beef. Three turkeys. They're putting everything on the pit. If you want a variety, you can have ham, turkey. I like it. And of course, sausage, too. That's another good choice. Oh, yeah. What do you got there, Meat Wizard? Corned beef. Yep, they're even pit grilling the corned beef for Killer Reuben's, and combos any way you want. Yes, the alligator. I think we should have it every single way you can possibly make it. My favorite is the bulldog. Couple of slices of cheese, and we put the sausage on, put the beef on. Get up underneath it like this. Bring your shoulders, protect yourself when you're at the counter. You coming to my town and teach me how to bulldog? I didn't think the pit beef would get any better. Got a little sausage kicker. This one's got pit beef, ham, and corned beef. Is there anything wrong with this picture? Actually, no, there's not. When the bread won't even wrap around, that is so much flavor. Sweetness of the ham, that briny, pickley spice on the corned beef, and then just a nice, smoky flavor from the pit beef. The roll that can withstand the pressure. This is like sandwich engineering right here. Good mouthfeel. It is, good mouthfeel. You so want a bite of this, don't you? Mm, it's great, man. Boy, I like everything they got in here. I need a rib and chicken barbecue for Colin. They got the best smoky flavor in the whole town. Same as always for two decades. It's like going to a family member house and they got the grill out. Have a great day, sir. Thank you. Except they're always open, and they don't mind you stopping by. Have a good day. Thank you. And he came from Delaware to get some pit beef. I want some beef and turkey. You make these great combos. Now, can I custom build my own combo? Absolutely. For my boy, Duff? Yeah? Start with the beef. Some jalapenos down. A horseradish. Okay, now we put the ham up there. Cut the burger in half. Nacho cheese sauce. Sausage. Pickles. A little chopped beef. Turkey. Where are you, Duffinator? My brother. Just look at the cascading joy. There you go. There's a champion. Let's cut this in half. No, no, no, don't cut it. Don't. If you cut it, it's going to explode. Look at the bite out of it. Make sure you don't lose anything. Get over here. Oh, he goes for a double bite. What cheese? Is there anything right here? No, you look fine. I lived in New York for seven years. Spent most of it while I was in college eating pizza. Now she's back home in Minnesota, topping artisan crust with savory ingredients. But she's also got her eye on the FM dial and rocking a classic. Here's your maicharoni. Just kind of like a meat overload. Is that where it's from? Yeah. How are we going to start the dough? We make a poolish. For me, it's all about the dough and the slow rise and the fermentation. Let's see it. First thing we're going to do is add some water. A teeny bit of yeast. And then the flour. Now we mix this up? Yep, for about five or six minutes until it's nicely incorporated. No lumps. And then we let it sit about 17 hours in the basement. Make one for today that we're going to use for tomorrow. Yep, exactly. Dig in. Okay, poolish is ready. Yes. If they made cologne, this should be the Guy Fieri brand of cologne. Oh, the poo. We're going to dump the poolish in. Look at that. Next, we're going to add Italian flour and then some more yeast, some cold water. And last, some Italian sea salt. We're going to let this proof up? Yes. And now we'll mix her up. 10 minutes? The key is to mix it just enough. You don't want to get the glutens too stretchy and tight. Cover it up, let it sit for about 10 minutes, cut it into nine ounce dough balls, put it into a dough tray, and then put it in the cooler overnight. So this isn't a 24 hour dough. This is a 48 hour dough. Yep, it's a two day process. Oh, it's going to have really nice yeasty flavor. Oh yeah. I wanted to open a bakery and call it the Yeasty Boys. I like it. West Coast. Minnesota. So give me the rundown. What are we making? We're making our house-made fennel sausage. We have ground Berkshire pork. We add toasted fennel seed, fresh chopped garlic. Chili flake. Salt and freshly ground pepper, which we grind ourselves, of course. You have to. Yep. She's saying all the things there. It's like music. We massage the pork. This is going to make a happy pizza. And then we're just going to flatten it out a little bit. 400 degrees. 15, 20 minutes? Yep. Got it. Next up. Our house red sauce. Start off with some fresh ground California tomatoes. Stanislaus? Yes. How'd you guess? I'm from Cali. Yeah, oh yeah, west side. And then Stanislaus, red pear tomatoes, tomato puree, salt, dried basil, dried oregano, granulated garlic, a little bit of onion powder. Whisk her up. Wish I could get some of this to go. Next up. Let's make a maizharoni. No throw? No, that's just for show. You don't believe centrifugal force has any play in it? Maybe, but you know, this is just a nine inch pizza. Oh, okay, well. The house red sauce, Wisconsin, mozzarella, fennel sausage that we made earlier, natural casing pepperoni. Are you a bypass? Adios. Stick it in the oven. So we're running the deck right around, what'd you say? Between 550, 600. Okay. They cook fast. You don't have to wait long for a pizza pie here. Throw a final crisp on it? Oh, yeah. All right. Look at that right there. Look how thin that is. We got this heirloom pork with the real fat in it and the real flavor and the fennel's rocking this. A lot of people say, oh, sausage and pepperoni. I've had that all the time. This is way beyond your everyday pizza joint on the corner, sausage and pepperoni. You gotta try this one. It's the most heightened, delicious pepperoni sausage pizza you've ever had. You're like, this is what pepperoni's supposed to taste like.