Top 5 #DDD Pasta Videos of ALL Time with Guy Fieri _ Diners, Drive-Ins and Dives _ Food Network.

What am I talking about? Cajun Creole. I'm here in Logan, Utah. I found a place that's still rocketing. This is Maimo's. Maimo's is the epitome of Cajun and Southern cuisine. Catfish Maimo needs a home. The personality brings out the character of the food and the spices of the food. That's where Louisiana transplant, Jason Davis, comes in. A lot of people think Cajun food is spice. It's a method, and that's what we try to convey to the people. I have blackened chicken pasta. They smoke this chicken, and then they cook it and then it's got mushrooms and peppers and onions and cheese. The perfect Cajun seasoning that Jason makes. It's only somebody from Louisiana that has a cement mixer that they're going to mix their own Cajun blend spice up. I'm going to add salt, lots of cayenne if we're making Cajun spice, right? Onion powder, black pepper, chili pepper, paprika. Granulated garlic. And that's it. We're going to let that mix for about five minutes or so. Okay, good talk. Now we're going to sear off our chicken. About four minutes on each side, and then we're going to smoke it for about 40 minutes at 225. We're out. Little nice bite-sized pieces. Mushrooms, tomatoes, green onions. Start letting it get warm together. So you do this pasta dish off these two little burners? So when we first opened the gas station, we did it off one burner. We're going to go ahead and add our pasta to it. It's par-cooked, ready to go. Garlic, Parmesan cheese, black pepper, heavy cream. Our Creole seasoning that we made a while ago. We're going to let this thicken up. Top it off with a little bit of garlic bread, a little bit of chives for some color and fun, and there you go. The smoking of the chicken is the key. It really adds a depth. It's not hot by any means. You add just enough cream to keep it moist, and just enough seasoning to keep it alive. Well done. Appreciate it. Two blackened chicken pastas. The sauce just absorbs into the pasta, and the spice is incredible. They're serving up their mom's recipes in an old neighborhood bar. This is Stogie Joe's. Chicken parm, table five. If you're coming to look for that Italian vibe, this is the place to be. It's got a world-class menu, but it's got a neighborhood feel. Order up. Linguine with olive oil and garlic. I remember coming here when I was a kid, but around 10 years ago, the Luce brothers took it over. Little Neck Clams. I knew Sonny from when I was a kid. He's basically the host here. And then you got Stogie Joe, who's just an all-around guy. Then you got Christian, who's a fabulous cook. But this isn't the brothers' first rodeo. They teamed up on a more upscale spot, but decided to jump from fine dining into this long-time local joint. This is kind of like a speakeasy. The old man was selling. He was retiring. He says, I want you guys to have it. I think it'd be perfect for you. What do you guys serve here? What was on our dinner table every day? I lost my mom eight months ago. That's all her recipes over there on the wall. Spaghetti and meatballs. The crab gravy. Order up. Linguine with crab gravy. Nobody makes the crab gravy like Stogie Joe. Sunday gravy was a tomato sauce for a pasta dish, correct? Exactly. But we're going to make it with crab. Yep. So we start with olive oil, butter, leeks, onion, celery, bay leaf, garlic, peppercorn, a little bit of oregano, crushed red pepper, some fresh parsley and thyme. My favorite album. Get that going for a few minutes. Raw but clean blue crabs. Exactly. And this is the crab of the East Coast. Yes. Talk about great flavor and sweet. Old bay. And then we'll cook it for 15 minutes. We'll finish it with white wine and crushed plum tomatoes. We're going to cook it? Yep. Four hours, five hours. Oh, really? Yeah. We macerate it through a food mill. I've never seen this. That's awesome. So it comes with the sieve and everything? Yep. We're going to grind it up. Get the sauce out of it. Yep. The crab, all that great flavor is in the shell. You get all the flavor, none of the shells. Exactly. This is the next level. Did your mom get the chance to see any of this? Absolutely. What did she say? I never taught it to you this way. Exactly. I'm just dying to see the end of this. Crab gravy, dab of tomato, butter just to balance it out. Bring it up to temperature. We're going to add linguine and salt and pepper. Just coat it real nice. Real nice, like that. Smells the part. Finish it with a little parsley, extra virgin olive oil. That's all she wrote. In South Philly, we eat it with bread. You've got to dip. Your brothers aren't over here serving the bread, working together as a tag team. Here you go, big guy. I was sleeping. Thank you. You were taking a nap, were you? Yeah. It is crab on crab on crab. You're getting all the flavor you want, wham, right into the pasta dish. It's flavor city. Really delicious. It's linguine and crab. The crab gravy is really, really good. The crab's just throughout that sauce and is unforgettable. Now you watch Triple D, you know I love Italian food. It's got to be handmade. It's got to be homemade. It's got to be the real deal. And from what the locals tell me, Reno's place is all that. Lobster, bread, diablo, all the pepperonelli. Best food in Boston. Tenderloin. So is second generation owner, Tony Desenzo. Shrimp scampi up. Were you born in Italy? Born in Italy. I grew up here with my family in 85. My parents bought the business. We're ready to retire in like 94, and I've had it ever since. I have a lobster ravioli. The ravioli is made fresh. Just very delicious. All right. What are we making first, boss? Okay, we're going to boil some lobsters. Okay. For our lobster raviolis. We have two lobsters, about a pound and a half each. Is it water seasoned? Yeah, a little salt. Drop them in there for about 10, 15 minutes. 10, 15 minutes. Okay. When these get done, we'll get started. Yeah. We're going to shock them in an ice bath. So we stop the cooking process. We're going to take all the meat out. The tail, the claws. This is for the filling. Yes. All right, so we get all the lobster meat out. And the legs also. We're going to roll out the legs. Yes. This is actually going to be quite comical. His big hands and this. Get after it, boss. Squeeze all the meat right out of it. Look at that. Like lobster sausage. That meat is super sweet and super tasty. A lot of work for a little lobster. So this gets us the bowl of lobster. Now we chop it up. A little saute on it. Some extra virgin olive oil. Some shallots. Where do you get your olive oil from? Italy. Of course. We got the chopped up lobster meat. Here we go. Okay, a little fresh parsley. Italian parsley. Yes. Salt, pepper. That's all she wrote. Yeah, pull it off the heat. Let it cool down. About a half an hour. Somebody's got to try it. Can't we just eat it like that? I know. It's delicious. Okay, you ready? Go. We're going to make our filling. Fresh ricotta. Where are you getting the ricotta from? From Italy also. What, do you have like a tram that goes back and forth? Nothing but the best. A Parmigiano-Reggiano. Some parsley, salt, pepper. I chilled lobster meat. All right, brother. Just fold it. I like to leave it chunky. Yes. No, I want some texture. None of this pureed stuff. No, I want chunk of lobster. There you go. That's right. So we got this ready. Next thing is making the pasta. Exactly, yes. Please. Will we eat soon? Yes, we will. The flour. Make the well. We're going to add our eggs. We make pasta at home quite a bit, my boys and I. This is how my grandmother taught me. This is how we do it. Add the eggs. Then a little salt. A little extra virgin olive oil. Because our pitchfork is in the shop. We're going to whip the eggs with this. Each time he mixes it around, a little bit more flour catches in, incorporating into the eggs. Now it's kind of like pasty, but you start folding in the flour. And now just as much flour will stick to it as it can. And do you do all the prep and everything in this little kitchen? Yes. We're making a sheeted pasta. We want to gently do this. So you start this on the largest number. Exactly. And we're going to work our way down to like two and a half. Wow, look at this. There should be music to this right now. This should be a video. When I get towards the end, we're going to fold it and make it a little bit more wide, a bit of consistency. So it really fits inside of the ravioli mold. There you go. A little flour right on top of the mold. Just press it in a little bit because that's where the filling's going to go in. Wow. You don't skimp on the filling. Nope. I just want you to see this. That right there is plenty. But that is how much you put in a ravioli. Crazy. Now we do another sheet. Yep. Right on top. Press down. Send the two pastas sealed together. Flip it over. One, two. Take the mold off and then cut it with the dough cutter. See where the ridges are? Then what we do is press them on all sides. Make sure that they're sealed. There's no air in these. Then you hit a little flour. Put them on a sheet tray. What we'll do is we'll freeze them. They'll seal even better and then you're off to go. We're going to make the lobster ravioli sauce now. Fantastic. So mix the virgin olive oil, shallots, lobster meat. Seriously? Yep. Salt, pepper. Let that sweat a little bit. Next we'll add our brandy. Oh, is that what happened? Yeah, that's what happened. Now we're going to add our ravioli sauce. Heavy cream, butter. Take some fresh basil. Now we're going to let it reduce. We're going to put this onto the 15-step ravioli. Put in eight raviolis to an order for about two and a half minutes. You want to have this on a simmer boil, not a rapid boil, so you don't beat these things up. Exactly. Grab these. They're floating. Yes. Let them drain. Add in the sauce. Now a little grated cheese. Parmigiano-Reggiano. Here comes the monster meal. Just drop them right in there. Lobster ravioli. I can feel the firmness of the pasta. That's ridiculous. I don't know if I should hug you or kidnap you to California. I heard about this family that started off in the fare business, and then they went and opened a restaurant. This is Grammy's Goodies. Coming to this place is like going to your grandma's house. Because Grammy's is actually filled with grandma's recipes, which Vicki Korter, her husband Jeff, and their kids first started selling at festivals. And when business boomed, they expanded to a full-fledged restaurant. Jeff's original cannoli. I feel like all the food here is larger than life. Sauce and lasagna. Have you seen lasagna that big? Not before, no. It's the cheesiest lasagna you'll ever eat. What are we starting with? My grandmother's Sunday sauce. Olive oil, pork ribs, and neck bones. Any prosciutto? No. How did you know what that was? Because I'm Italian. You call it prosciutto in Denver? I call it prosciutto because I'm not from New York. Garlic salt. What's up next? She made us put everything in the sauce in threes because it blessed the sauce. Father. One garlic. Son. Holy Ghost. That's a lot of garlic. That's the perfect amount of garlic. I thought so too. That's what I meant to say. Onion. Parsley. What about the father and the son? I'm saying it to myself. I want to be in on it. Crushed tomatoes. Fresh basil. Black pepper. And salt. Tomato paste goes in. And a lot of water. And how long is this going to cook? About three hours. What's up next? Nana's meatballs. Is Nana different than Grammy? No. I called her Grammy. My kids called her. Nana. It's half pork, half ground beef. Mix it together. Now, she taught you these recipes by you standing next to her, or did she just throw you right in the mix? She had horrible arthritis. Oh, really? So I was her hands. Chopped onions. Soft breadcrumbs. Basil. Garlic. You guys love your garlic. Parsley. Romano cheese. Salt. Black pepper. And eggs. How many meatballs will this make? About that tray's worth. Okay, good. They're about a third of a pound. Ooh. We're really coating the pan up, huh? We're not just going to bake them. We're going to also give them a little pan fry. 350 degrees. How long? 15 minutes. Next up? Whole milk. Ricotta cheese. Good. Black pepper. Eggs. Fresh parsley. Mozzarella. Provolone blend. And Romano cheese. How many layers are we making? Probably six. Okay. Just shout it out when you know the answer. You make me so nervous. I'm just standing here talking. Granted, I'm questioning the place of my origin. Well, that, we know, is just a gigantic farce. Did you see how you were trying to kick me on triple D? All right, Vic. Let's see it. Olive oil. We line our noodles up. It's got to be seven by seven. Sauce. About half the cheese on this layer. How much of the sausage is going in there? All of it. That's a lot of sausage. The family that makes it has been in business for 100 years. They were friends with my grandma. Got it. Noodles again. Sauce again. Cheese again. Meatballs. Oh, this should be an interesting number. A lot of meatballs. Well, that can't be the real way, Vic. I think I'm being told a story. 12, okay. How many do I have in there now? I have no clue. Me either. Roll along. Noodles. How long is this going to bake? Four years? About three hours. Whoa! That is a monster. Oh, the parsley made it healthier. Yeah. Eat your vegetables. One small bite for man. So I know that this is the lasagna portion for the entire family. Lots of ricotta, delicious meatballs, tender pasta, dynamite sauce. You make this roll yourself also? Yes. Well, I'm going to tell you what. This is old-school, American-Italian, exactly the kind of lasagna I would expect to go and get at a Grammy's house. Dynamite. So let's say that you're two hours east of Los Angeles and an hour north of San Diego and four hours southwest of Las Vegas. Where does that have you? Right in the middle of the wine country of Temecula. And you're saying to yourself, I need a place to eat. Well, you got to check this out. This is Hobo's Barbecue. That is so good. This place is just outstanding. It's the best barbecue I've had in Southern California. All right, let's pull this. Everyone's going to tell you that Al is a great guy. I mean, he would give anybody the shirt off his back. Literally. Al Borda had mad success in the t-shirt business. And then his late wife Holly convinced him to open up a restaurant. She loved the barbecue so much, she wanted to do a barbecue restaurant. And that was it. Holly loved Gorilla's Barbecue. Triple D joint. And you know Gorilla. You know the great Benny Lin. All because of you. I've known Al for quite a while. You're a great fan of food. You've tasted barbecue from all over the country. And this is what you put together, Hobo's. It's a lot different than your average barbecue place. What are we going to make? This is going to be our house rub. All right, let's get into it. So we're going to have raw sugar. Brown sugar. Kosher salt. Paprika. Black pepper. Turmeric for color. Cocoa powder. Garlic. Cinnamon. That's a lot of cinnamon, Al. Crazy like that. Espresso. Cumin. Now what are we going to use this on? Our brisket sandwiches. Our big guy. Our lumberjack. Our lumberjack sandwich is delicious. It's got the brisket on it. It's got the potato salad. It's a hearty sandwich. That's a big brisket. It's certified Angus beef. And that's pretty high end barbecue, buddy. It's got great fat. Got great flavor. So we're going to dry rub this? Yeah. All right, so we're going to go to the old Hickory smoker. We do 12 hours at 200 degrees. OK. And then we crank it up to 275 for another four hours. All right, so what are we making now, big Al? Potato salad dressing. OK. Mayo. Apple cider vinegar. Black pepper. There we go. Onion powder. OK. Celery salt. This is parsley. Excellent. Garlic powder. Dijon mustard. It's a nice fortified mayo. Cooked potatoes. Boiled. Red bell pepper. Jalapenos? Jalapenos. They're seeded and de-veined, so they're not spicy. Cilantro. Roasted garlic. Nice call there. Kosher salt. Fresh black pepper. And then we finish it off with our house dressing. All right. Nice looking brisket. Nice bark. Look at this fat right here. That right there is where all that flavor is. That is really good. Mm. We're going to use thin slices. A little bit easier to eat in a sandwich. So the potato salad. For us good. The house-made pickles. A little potato salad dressing. And sriracha for a little kick. That's it. Did you just eat off my plate, Al? A little bit. Oh my goodness, are we going to have a talk. I need a napkin. Oh, thanks, Ham. I get so much richness and good smoke from the brisket itself. I get a little bit of that spicy acid from the sriracha, and then I get to taste that pickle. And the contrast between the hot meat and the cold potato salad on the crispy bun all plays together really well. That's a lights out sandwich. I mean, really like a dynamite legit sandwich. Well done, chef. The meat by itself is incredible. It's just really tender. I really like the potato salad. You get a whole bunch of flavor profiles while you're eating. Sitting here with a UFC great. This is Dan Henderson and his daughter Danny. I've known Al for a long time. I love the sandwiches, and the pulled pork is awesome here too. Which is just one of the meats going into the lasagna. Wait a second, lasagna at a barbecue joint? I've never had lasagna like this before in my life. It's like a perfect combination of an Italian lasagna and barbecue. So we're brining chicken for what? Barbecue lasagna. Al, we just did great. And now you're going to make me lasagna? Everyone seems to love it. It's very good. We'll see. Hot water. So the sugar. Kind of melt it down a little bit. Salt. Fresh garlic. Okay. Red chili flake. Some thyme. Cool the water down before the chicken goes in so it doesn't start to cook the chicken. How long are you going to let this brine? 24 hours. Bring it out, dry rub it into the smoker. And how long is it going to go in the smoker? About four hours. What temp? 225. Shred it. And now we're going to make barbecue lasagna. Yes, we are. Oh, that's going to be good. Put a little sauce on the bottom to keep it from sticking. We've got noodles that have been cooked off. And we'll start building our layers. Do a cool pork first. You think that's enough pork? I was kidding. Yes. A little more sauce. Okay. So we're going to glue it all together with some cheese. Another layer. There you go. Put a little sauce on it. The second layer is going to be the pulled chicken. It has all my favorite food groups in it. Top layer, spicy Cajun sausage. That's been cooked and rendered down. A meal like this looks like you're going to be feeding UFC fighters. We decorated every one of these. Initials. A couple hearts. We wrap it. It's going to go in the oven for an hour. I can't wait to see this. There we go. I'll give you a normal sized piece. You've got a ton of protein. Good amount of cheese and a lot of noodle. Al, buddy, I'm going to tell you, it's exactly what you want. When you want some pasta, you want some barbecue. Because that right there shouldn't work for a lot of reasons. Because of how big it is and how much flavor there is. But it is really good. You've got enough meat in there, but not too much. Just done in balance. That is true indulgence, dude. Well done. It's richer and heartier and just has a really good flavor. I didn't know what to expect eating a barbecued lasagna, but it's phenomenal. It's really good. If you want the best barbecue in town, you go to Hoboken. Absolutely. Enjoy, you guys. Nicely done, buddy. You killed it. Thank you very much. I'm impressed. That's an honor. I'm proud of you, man. That's really good. Thank you.