Top 10 #DDD Soup & Stew Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

I'm here in Jackson Wyoming, about a mile from the downtown tourist area and you know me at Triple D. I don't want to go where the tourists go. I want to go where the locals eat and I heard that the place you should visit is Sidewinders American Grill and tabern carneada side winders are all about the

food

, the barbecue burger, it's fresh, it's homemade and it's not trying to be too fancy, like Its owner, ex-Marine Joe Rice, I'm not a chef, I'm a line cook, just remember that don Never call me chef after flying planes Joe landed at Biz restaurant and opened Sidewinders in 1997, naming it after the missiles of a F4 fighter plane, it is actually an American Grill sports bar with very good home cooked

food

, French onion

soup

s to die for.

For the French onion

soup

, this is my favorite soup when I come here. I appreciate French Onion Soup and finding Real Deal French Onion Soup would be epic, so we basically start with a little butter, olive oil, let it caramelize a little bit, we got Texas. regular white sweets red onions leaks yes, we will sweat them this is translucent a little salt a little garlic a little pepper the shallots have already been sweated yes a little stir all that, add our sugar fiber that is really the trick little leaf of bay leaf and a little meat broth are you making your own meat broth own meat broth how long do we let this cook oh, an hour, the first thing we do is put in a Christini, okay, just go, for God's sake, then a little, oh boy, oh boy, you're going to ruin this, aren't you, little one?

I fried my cell phone by not knowing the real weight, you, what do I think is good, I can't find a PL, how do you say that? Okay, thanks, we would take this and put it in the salamander. the salamander to melt the Greer, okay, okay, sports bar with French onion soup that's not something you see every day this is great, great French onion man, thank you all, the discipline is right, the Croc makes it the way onions are cut, the variety of onions and fish the level is perfect the salt level is correct the caramelization is not too high that's legit good job thank you so I'm here in Fort Lauderdale Florida and I have this friend and he says next time you come to town hey check this out Oh man that's awesome anyway he says next time you come to town you have to find a great seafood restaurant because I'm a uh, what are you?

I'm a veggie aquarium, meaning I only eat vegetables and seafood, ladies and gentlemen. one and only Vanilla Ice dude, what are you stuck in the 90s? I'm always stuck in the '90s, the best decade of all time, man, this is py Republic, there's a lot of Brazilian influence and there's a lot of influence from all over the world. That global flavor was picked up by Brazilian owners Roberto and Claudia Garios during their many adventures on the high seas. We spend most of our life in the Caribbean and a pirate ship, you have a real pirate ship, oh yeah, AR, that's cool, so you summoned your like. internal pirate energy and I applied it here yes and where do the recipes come from around the Caribbean Venezuela Brazil what are we going to make the mocha and what is the mocha the seafood is also good here is our golden porina what else is it going to be in this we're going to make the pepper sauce that I use in the mka, okay, those are my bikin pepper, which would be a goat pepper, golden pepper, you really have a problem if it's a ghost pepper, how would that joso one be translated. to the lady's fingers, that's a little spicy, try the one you like, the spicy one, uh, I love the spicy one, and this is the Malaga, which is also known as pey pey, very nice, a touch of salt, a touch of pepper and olive oil, come on, try that, ooh, that's it. very good, now we are starting to build the base of the sauce, right, this is mixed oil, garlic, small onion, bay leaf, salt, pepper, homemade pepper sauce, it is the amount you put, it is about two tablespoons, you did all that for that little bit. oh, we've also edited it a lot into other dishes oh, okay, peppers, bell peppers, you guys cook a lot at home, it's a challenge when you start cooking vegetables because you have so many different flavors and spices that you can add. it's all about how you prepare it pade Tomatoes yes and this will cook for how much longer Chef about half an hour got it right Chef let's get into this the mka sauce you just made Perina shrimp clams salt pepper this is oil from a palm tree, it's well, it's traditionally used in this dish and coconut milk, then we go over the pan.

I feel terrible too. We have to make one for Rob. You're going to make it for me. I guess we could share it. He will get one. One bite and one bite, then we add calari and muscles as soon as they pop, we're ready to rock, look there's a lot of seafood in this, it smells delicious, look what we have here, brother M, not dynamite, everything is well cooked, not overcooked, I love it. The touch that is really good tastes a little Creole, it is almost spicy, it is spicy, the special touch of everything is the coconut milk, which is what gives it that luxury, that creaminess, that silkiness, it is fantastic.

Now this is where friendship is going to enter a different realm, bring it back here, let's bring it back here, wait a minute, we are making the F manyi soup first, let's grind the chicken and then add some ground onions and then add a little salt and pepper. it's very simple and the dough we're going to use for this is dumpling dough, put it here on our special M, then we take our chicken and we start filling the gas. Here we put a layer on top, yeah, and then I'm. I'm going to take a bigger rolling pin, so now you peel all of that off.

Yes, we are going to boil them in the chicken broth, add mushrooms, tomatoes or fresh dough and then, when it starts to boil, we add your fil mini. So how long does it take? cook for 5 to 10 minutes, we add a little pepper, it adds more spice, then we add the sour cream on top and a little more D, the thigh meat and the onion, the meatballs are round, the hamburger soup with Cheese doesn't have to worry about the bun and all that. This kind of stuff is fantastic, it tastes like a stick of cheese in a bowl, okay, I've never heard of that, yeah, the first thing we do is put the wonderful butter in it, let's soften it up, Tad, okay, now you can give me the onions.

I have to wait now for them to sweat, sweat, go down, turn them translucent and now here is the new burger that they are serving here at Grover's, this is the four pound one, look, this is a great move, you get some of that charred texture that you get. horizontally to glaze the pan with water, then I'm going to put my chicken base in there next half and half, could you pass the grout please? It is a flour slurry or yes, flour and water, now we will add the cheese sauce, I thought it was mustard. I don't know how you can put in so much.

It started with mustard. Who made this recipe? In fact, I did. I just played with it and this is what happened. Now we put it. that wonderful burger, then the lettuce, we're really going to put lettuce and tomato in there, yes, there is lettuce on a cheese, well, I know there is, but I don't know about this and lastly, the tomatoes that we mix together. all together and we're done, we need to try it, it's crazy, it smells like a cheeseburger, there's chya in here, no way, no joke, runny cheeseburger, so I'm here in the Havana side region, it's like the new downtown and I'm here to see a place where this guy is really preaching about the food and I mean preaching, he's preaching about how the food should be great and this is the place to get it so the name It's appropriate, this is La Cathedral, that's the best place.

All over the city I love it here and I have been here almost every week since I have been in Cuba. I was walking here and I saw the line and I thought, well, where's the length? There must be good food and them. I'm coming to see the resident minister of flavor, Diego Hernandez, there are so many CHS in one country, but only one country, although it used to be a completely different place, this was your mother's house, yes, it was my mother's house, but he turned it into a Holy House of culinary worship and has been supporting the masses since it opened in 2013.

I feel like I'm going from my house to this house. Whatever you get is absolutely perfect. the gods is also delicious okay what are we going to do ch did you sing that you count that then this is goat this is goat first we goat and let it marinate in what breed it came black pepper salt garlic bay leaf and white pepper how long is this going to marinate 12 hours 12 hours in the oven 30 minutes maybe 45 super hot convection oven let's do it let's use the oil this is from Spain green and red peppers you've already made onions let's put the good one let's go let's cook it and mix it well Tomatoes e Loco tomato sauce okay V Pink Wine 7 minutes then we eat it yes with what white rice Malanga the Malanga is like Yuka something like a root vinegar boiled with onion well and this is okay, it's delicious The place is legit man FR so I'm here on Cape Cod, in the town of Falmouth, Massachusetts, just over the Bourne Bridge.

Now there are two types of restaurants in this area, those that are seasonal and those that everyone loves, you are right. those that are open all year round, like this local Dana's Kitchen, smoked Scottish salmon. I love this place. I really love him. We will come in the morning to eat pastries and then return at noon for lunch. I can't stay away. Go for the Chei Dan salad. and art are really friendly people, very kind and hardworking and they just make delicious food, let's get this out there. That's husband and wife team, Dana and art Tillman, who met while eating.

I grew up around here, she grew up in Detroit, we met at The Culinary Institute. from America then, after getting married and having children, they took another leap together in 2005. A dream, a big dream for my husband and me, to open a family business. You can feel the love and the food. Everything looks beautiful when presented to you. It's really fresh and it's really wonderful. I love it. The soups here are the best. I need some kale soup. Portuguese kale soup is full of good things. One of the most filling soups you can eat. What are we going to do first? make the chicken broth for the Portuguese kale soup yeah, okay, we're going to put the chicken in, then we're going to pour some water into the carrots Look, the celery and the onion, so we're going to add the garlic, okay , parsley, Bailey, how long are we going? leave this for 4 to 6 hours and then we'll straighten it out and that's the start of the soup exactly now we've got some Scholz, you've got some schs, we'll get some small ones, chicken fat, add the onion, minced garlic, a little of Salt PE and then the sausage linguisa who is linguisa uh company up the street they are 100 years old like M so we are in M ​​kale let's put it all in there H let's put it all in it's going to be cooked now we' I'm going to add a little bit of hot chicken broth.

I have n bowls of this and then boiled red beans, peeled and chopped, a little hot sauce, a little hot sauce, shots of hot sauce, hey, look, look, 5 12 13 18 19, serve the kale soup What are we going to serve this with? some oyster crackers, of course. I love a good soup, this is a great soup, but when you make your own chicken broth using locally made linguisa with simple kale seasonings and let it simmer, it's just what I wanted when I arrived. little cabin hidden in the woods Cold day in the woods, have some sausage and kale soup.

I understand why everyone loves them. They talk about Real Deal. You have a husband and wife team. He decides to pack his bags, move to Japan and study ramen. Then it comes back and opens. store, that's real, this is the Japanese restaurant in Kobe. Sesame T goes for the hiyashi Chuka, yes sir the food is phenomenal, I might need some stretchy jeans for me so Ramen. The ramen here is easily the best in town prepared by Mike Fukumitsu. Locky sushi chef who moved to Japan to master ramen making, so him and his wife Emmy, thank you.

The chef was able to open his own store in Utah. The only place we could afford had a sushi bar and we figured I already knew how to make sushi, so let's go. I make sushi and ramen and why did you call coob? By the way it was already M coob when we bought it so I assumed the place had a good reputation no it didn't oh that's amazing yeah it was horrible it was a star when we started this is really amazing curry broths katsu ready to use, the broth is delicious, everything has a really remarkable flavor, you can see that there really is some knowledge behind its preparation, this is the beginning, here we have a prefabricated broth that we keep adding to it, it's like the mother broth, it's a broth Mother, it never ends, so what's next?

Pork B pre-cooked it so we can boil the blood so you don't drop the impurities into the broth. The skin on my back, love me a little. good back skin some ears I hear what you say about the ears I get a lot of collagen that's what gives that real silky richness green onions yellow onions carrots apples you can take broth from that now and make a dish yeah, so the name of the The dish we are making is Ramen toro.The Toro Shou Ramen is one of my favorites. He has pork charu. It's just an explosion of flavor.

What does bull mean? It's a thick slice of pork. We are going to put the bacon in the broth. The pot is boiled for about 5 minutes and placed in the fryer. From here we are going to prepare the grze pork broth, soy sauce, sugar, Sono, it is a Japanese seasoning, ginger, green onions, a little black pepper, sake and water, now that we fry the T poo. I'm going to put the pork in the bra on low heat for about 24 hours. I know this is the mother broth. What do we do to take it to this level?

How do we make the basis of the program? Soy sauce that was your chance I'll show you oh I'll do it hey okay I'll do it I gotta go buddy soy sauce fresh garlic puree garlic powder onion powder boiled uh strained so we've got our potato starch Toro cut and roasted, thicken it a little with spinach, show him the soup broth base, oh, you brought the strain. In case there are particles, mix the base with the broth. Have the noodle toppings. You are about to see a man walk into the food. G. Some bok choy. A little onion oil.

I'm getting hungry. I'm going to speak right now and you can't say anything first of all the BR good collagen silkiness you get the velvet on your tongue Dynamite noodles perfectly cooked the pork the star is tender Lots of beautiful flavor you have the bok choy and the spinach, they are fantastic, perfect, lights out ma'am, now you can speak well, okay, what you have to say, thank you all so much, so I'm on the right side of Richmond, Virginia, in Chesterfield, to take a look and join in on what everyone is talking. Serving up my favorites, this is Karina's Jamaican Grill.

Karina does a great job with her

stew

s, especially the oxtail lunch. You can't come to a Jamaican restaurant without trying oxtail. It's the bomb. This is not from an ox, it is from a cow. The best part is, what are we going to do with it? We start our marinade Scotch Bon and peppers, yellow onions and then this is a little bit of marinade, thyme, garlic and a little bit of Wester and how long it will marinate. 24 hours of vegetable oil in our pan, here we are going to stir it, what are we going to cook in plain water?

The water will form the base of this oxtail, yes how long will this last, about 2 hours? Come on, it's been doing its thing, we're nice and tender, okay, a little more onion and pepper in chives and a little more Scotch Bonnet. I'm not going to go to the end. I'm going to go to the end. It's you. and me and some

stew

ed tomatoes and where did you learn all this my mother I love time and a little more marinade we will let it simmer for about 20 minutes then we will add flour slurry and water so what happens to the beans those are buttery beans They smell fantastic, okay, we get into the rice and beans, yes, small red beans, water to cover the bay leaf, a little onion, all seasoned, this is the main component of the Jerk.

Thyme and garlic that we are simply going to preserve. adding things, oh yeah, and you know what else we have to do with a towel, a kitchen towel needs to be laid out and we're also going to prepare the coconut rice pudding, this is what will give it a nice creamy richness a little bit more of time. time is taking a long time and a little bit of chives, just big, old, huge pieces like that, yeah, these are scotch bonnets, we'll just open them up, okay, put that in there, there's rice, is there any measurement? This is just pour dump and add.

You kind of feel like, oh yeah, that's how I was doing it, so this is going to cook and then we go to the plate and Here comes your tail, so pretty beans and sauce, now it's appropriate to pick them up and eat them with your best hands. manner. To do so, this is the dish right now that should torture you. It's so delicious you get the tenderness, but when you chew on the oxtail it's delicious, it's spicy, it's meaty, it just soaks up all that sauce, all that sauce that slow motion was for you. I have oxtail with peas, the flavor and tenderness are just right.

I suck the meat off the bone. It's fantastic. I can't give it a better word. The killer is rice fees. I want more of that all day long. Tremendous. So I'm here in Monter, California, known for Caner Row and its amazing seafood. Well, I'm in the local area. I'm downtown to check out a venue that locals love. An old school family run Italian venue. This is Rosine Angel Hair Paste. We go down two or three times a week because it's our favorite restaurant, chicken parmesan. I don't like it, I love it, it's better than my young grandmother's house.

Wow, someone is out of will. The authentic Italian has been headlining this joint since 1980, when Chef Jim Kass Parents Jim and Rosine made it a family affair. Everything is absolutely incredible. I've never had a bad meal here. Ultimate Burger Reuben Table Six. How long did you work here all my life? Basically, since 1980. My mother's Rosine, really, yes, she is your mother. Italian, yes, Sicilian. and if you time it right, you'll see Rosine helping in the kitchen. This is definitely a family. You couldn't have more family than this. They are always walking around and making sure you have everything you want. to get a wonderful home cooked food wonderful portion here is your minister tell me about minister Minon is out minister's soup is a local favorite let's make our Minon soup okay we start with the top BR and then we do it We heat up no, we start cold, look I'm getting a little scared right now, but I'll go with what you have, dried red beans, granulated garlic and onion, wait how many cups of granulated onion and garlic, lots of sugar, oregano, basil sweet, black pepper, bay leaf. leave white pepper, tomato paste, meat base, then we add water, okay, we stir it, here we go and then we add our diced tomatoes and our tomato sauce.

This is without a doubt one of the craziest minions I have ever seen. There are no other vegetables, no, no. this is the first part this is the beginning this is the beginning okay don't rush with the song we're going to let this cook for about 4 hours 4 hours now we're ready to take out all the meat okay okay let's put it in a pan take it out all the meat, let it cool before shredding it exactly. The next step will be to add celery, carrot, zucchini, onion and cabbage. I like where this is going now, how much longer are you going to let it cook until the vegetables are tender? about an hour there we go, you take all this meat, now shred it, destroy it, yeah, and put it back, okay Jimmy, pour some pasta, okay, so I like the pasta not to float in the pot , because that always

drive

s me crazy. and then we top it off with parmesan cheese, your meal begins.

I love the cabbage in it. Shredded beef is not something you normally find in Minone. A rich and pleasant broth. I mean, everything is great, it's delicious, but I want to call out the real boss in Rosine. Are you back there now? This is the authority, she has a lot to be proud of. Girl, nice to meet you, thanks boy, very nice and look at her, I mean the nine, the hair, The Bling, we have a rule that there is nothing you can. I'm not wearing any more jewelry than the host of the show, oh my gosh, hanging out in Burlington, Vermont, we're at The Bluebird Barbecue Joint and they're taking their classic cola and running with it.

We have a Pit Master Ramen that adds BBQ with the burnt ends inside. Not regular ramen though, the flavors really go together well, it has that smoky flavor which is delicious, we'll show you how we make our burnt ends which is the topping for our Pit Master Ramen season, this brisket with a mix of salt and pepper . It's going to continue in the smoker for 15 hours we start at 220 and then we'll increase it to 250 for the last 2 hours of the smoking process. Got it let's talk about beef broth so this is actually going to be a really slightly different chicken broth all the chicken bones just the back and the neck have really great collagen in there the collagen is what creates that creaminess , then we have onions, carrots, celery, fresh thyme, fa leaves, black peppercorns and we soak it in water, how long is it going to work? 12 hours and that's the broth we're saving for the Dashi, we absolutely put in a little ginger, a little garlic, lemongrass, soy sauce, bonito flakes, cilantro, green onions, okay, how long will it last? this for an hour on high heat and then we're done?

We will simply let it boil for 30 minutes over low heat and then strain it. We also added lemon juice to ours to give it a little shine, so here's our beautiful brisket. We will remove the tip and cut it into cubes. tender, not dry, we cook to an internal temperature of 203. I'm going to eat this. I only cooked to 202. I can't have it with our Pit Master Texas Style BBQ Sauce. Did you do the house too? Yes, it goes back to the smoker for 1 hour at 250, so we're putting together our Pit Master Ramen right now, okay, put our pre-blanched ramen noodles in our dashi broth, where Hawaii's Sun Ramen company noodles are the best, our six minute egg, I can only have 4. 32765 one9 egg on high or low heat, uh, that's in medium noodles and broth right in our bowl, pickled carrot that we make at home, pickled jalapeño, also made at home with shaved radishes , which we did at the barbershop, some chopped scallions and then comes our burnt ends. fresh cilantro toasted sesame oil that's how we make Ramen yeah, just what I expected to see when I walked into the old Bluebird oh you guys are still here I was having a shovel fest, the dashi broth is perfect and it's actually a little more aggressive than that time a typical Dashi because you're going to drop these big chunks of burnt end that I was so worried we'd just turn into a pit of smoke, no, he doesn't like the pickling acid at all and A really good noodle, yeah, the noodles legitimate ones that go with meat are so tender and juicy that they have that Umami, everything sweet, bitter and delicious.