《蓋伊的牧場廚房 》第5季 P2 - Guy_s Ranch Kitchen S05E02_Tailgating Gets an Upgrade.UMMU.NET

我猜你會很驚訝 當我告訴你這件事 我非常喜歡Tailgate 是的,我非常喜歡Tailgate 在球場、在家裡 不管我有沒有票 我都很喜歡Tailgate 為什麼呢? 我們在談論食物 我們在談論朋友 我們在談論娛樂 我們在談論飲品 當你擁有超級巨星 像這樣的廚師朋友 他們來到你的農場 然後你說 我想把Tailgate帶到另一個層次 你就知道我會贏 我們的綠褲男 嗨 你喜歡Tailgate嗎? 我喜歡這件衣服 你喜歡Tailgate的感覺嗎? Go Bears 今天我烤了一些翅膀 我用了蜂蜜橄欖醬 還有什麼翅膀呢? 我烤了一些菲律賓芝士雞 還有一些醃製的雞腿 我們會在烤爐上烤 我們會做自己的芝士醬 之類的 我喜歡 兩個是我最喜歡的 我認為它們是兩種食物組合 那一個只有漢堡 克里斯托弗派特羅尼 它在什麼菜單上? 一個俄羅斯經典 對 是薯條配芝士 這是我最喜歡的 還有什麼? 然後我做了啤酒咖啡 啤酒咖啡 這是中文名字 你做的這道菜 是TOC的第二季冠軍 曼妮特·秀漢 菜單上有什麼? 我會做 Poke Vindaloo Walking Taco Pie 還有一些 足球形狀的波比派 你這麼有興趣 我完全不知道這是什麼 說到不知道 Justin Warner 好,Chef 你看看你的衣服 你都脫光了 我知道 我告訴你 南非正在做 菜單上有什麼? 我們會舉辦一場野餐派對 用我最喜歡的設備 康羅烤烤 然後當然 他們也會做 Oxtail Gyoza 你知道Gyoza 是我的弱點 它是我的神器 我告訴你 它是一場 Tailgate Touchdown 在農場上的 好,你做什麼? 我看到我們有小設計 你畫的 這些是你的足球嗎? 對 好,這些不是足球 這讓我嚇了一跳 這真是 你覺得這是 偉大的美國運動嗎? Ruby 這是什麼? 好,我們來看看 誰坐在足球桌上 好,你做什麼? Tailgating是 足球的一部分,對吧? 而Rupi Pies 形狀就像足球一樣 這就是 任何Tailgating派對 所以我第一件事 就是塗一些 黃糖和奶油 然後把雞蛋 一塊一塊加進去 然後我再加一些 可可粉 一些麵粉 一大堆 薑和胡椒粉 天啊,Batman 你需要一點點蛋 你看到了嗎? 我看到了,太噁心了 Garam Masala 是一種印度調味料 加一些烘焙粉 烘焙霜和鹽 然後我慢慢地 把所有乾的材料 和奶油、雞蛋和糖混在一起 讓所有材料融為一體 然後我把那些材料 放進排骨袋裡 我把迷你足球 放在紙巾上 然後我把那些足球 塞進去 我把餅乾放進烤箱 烤大約10-15分鐘 在325°C Oxtails? Oxtails Oxtails are down Yes,Oxtails are down I started these guys a little earlier OK And they are fork tender falling apart Gorgeous So I'm gonna pick through that chill it down This guy is going to be the tare or like the seasoning sauce for the yakitori So when I think of tailgating I think people think of grilling and they think about chicken Yakitori literally means grilled chicken So I thought what could be more appropriate My tare is made of onions, garlic, ginger black pepper, kosher salt, MSG, mirin and maple syrup All I'm gonna do is pressure cook this so that all of that flavor information gets exchanged It's totally salty, very savory I bet it's gonna make for a great glaze on the yakitori All right, Greeny, where are we at? This This is the wedding marinade I love Philly cheesesteaks This is my go-to recipe when I'm tailgating And it starts with skirt steak And if I'm gonna cook skirt steak I'm gonna use what I call the wedding marinade The wedding marinade? Yeah, I catered my own wedding Oh, that's good What? Terrible idea That's really genius, OK We cook skirt steak and it all got this marinade And this marinade has now become known as the wedding marinade It starts with freshly squeezed orange juice I take my oranges cut them in half and I put them in the juicer and just squeeze to get that nice juicy flesh out Then I take soy sauce balsamic vinegar maple syrup a little bit of olive oil Then I just pour it over the skirt steak and I'm gonna let that marinate for as long as I can In the meantime I gotta make my cheese sauce I take a little bit of cream and I start to reduce it down just so it can kind of hold the emulsion of melting the cheese I take this really good white American cheese and I cube it up and I throw it in and look It's gotta be American cheese If you're making cheese sauce American cheese, cream That's all you need It is the creamiest most delicious cheese sauce that you can possibly have All right, chef Oh, there you go I got my favorite tequila What tequila would you make with this? It matches your shirt All right, give me the rundown There is nothing better than a salty sweet margarita topped off with a little bit of cold beer You got yourself a beergarita Get them going And let's watch the game So in the shaker We have our fresh citrus I put in tequila A little bit of orange liqueur A dash of agave nectar Shake it as hard as possible What you got yourself right there Is just a simple classic margarita But what I like to do Is pour a little bit of light beer Over the top Just to give a little bit of that effervescence That's very refreshing The beergarita That little bit of sparkle That came through from the Mexican beer Great idea Delicious Refreshing? Where are we at, buddy? You're working the oxtails Yeah, I'm picking the oxtail After the oxtail gets braised And I've picked it off of the bones I'm gonna make the filler We've got cabbage, scallion, garlic, ginger The aromatics and the vegetables That we're gonna add to the gyoza Kind of like you're making a sausage And then to season this mixture up I use soy sauce, mirin, kosher salt, and black pepper Once that mixture is made Well, all you have to do is fold up the gyoza All right Everybody is working with purpose We have a big tailgate coming up Actually, there's no game at all But Greeny's wearing the jersey And that makes us feel like There's gonna be a game And he's also drinking now So this should get really weird Watch out, we're having a great tailgate See you in a bit You're next, Greeny, you're up Come on, Greeny It's the second quarter, welcome back Welcome back, we're at the Ranch Kitchen We're having a tailgate A tailgate throwdown, tailgate championship We don't know, we're not telling Greeny That he's not really playing any game 'Cause he's fired up Making wings, and what else? Cheese steaks, yeah We had a fantastic cocktail From our boy Christian Petroni He made a margarita And topped it off with a little Mexican beer Manit, the wonderful Manit Chauhan Has made football things Football pies, what are they called again? Whoopie pies To make the filling I go ahead and take some cream cheese And some vanilla paste Some confectioners' sugar And some butter And just a touch of garam masala And just whisk everything together Till it's light and fluffy So it's going to be like a sandwich Oh, a sandwich I didn't know we were having sandwich After I take the cookies out I let the cookies cool Then I make a glaze With confectioners' sugar and cocoa powder And put that over half of the cookies Once the glaze is set It's time to make the footballs I make the football laces With the filling mixture I go ahead and put the garam masala Cream cheese whipped filling In the center of the cookies And then put the top right on top And make the perfect sandwiches Justin, where are you? Yes, so I use the food processor to pulse up All of our alliums in there Well, you can smell the garlic from here It's true Okay, so what kind of wrapper are you going to use? So I've got a standard round wonton wrapper You could call it a gyoza wrapper So gyoza wrapper, egg roll wrapper, wonton wrapper It really depends on its intended purpose Some are thicker, some are thinner Generally, they're going to be a wheat-based pasta sheet I mean, it's really not that far off from a ravioli To cook, I simply pan fry the gyoza So a little bit of oil in a pan I put the gyoza fat side down Once they get brown, I add a couple ounces of water Put a lid on it And then that creates steam And the steam then heats the filling And makes the dough pliable Every good gyoza needs a sauce So for my sauce, I'm using a little sriracha Soy sauce, sesame oil, and rice wine vinegar I add a pinch of xanthan gum And transfer this to the blender So that it becomes an emulsification The sesame oil is not going to be as slick on top It's going to be fully combined in the sauce That's a Justin Warner original Greeny, walk me through it Look, I love wings So why not bring wings to the tailgate I would like to brine them So what I'm going to do is I cover them With some dried chili and arbol And I add salt and sugar and vinegar I cover them in cold water And I take it from its cold state And I just bring it to a boil Then I pull out my wings And let them cool a little bit And what that does is that it renders out Some of the excess fat It starts to cook the wings And its speed kind of flavors them All the way throughout On to a sheet tray Into a really low oven, like 300 degrees Just to kind of dry them out In a saucepan, I sweat some onions down And I add a couple giant spoonfuls Of stone ground mustard And just kind of caramelize that off I add a huge spoonful of honey And deglaze that with bourbon Flambé that thing up And just cook that down So I got this nice, sticky, icky glaze And I just put the whole darn thing Into a blender Buzz that thing up And this is drop dead So I put it in a mixing bowl And I pull my wings out of the oven And thoroughly coat them In this bourbon glaze Then drop them on the grill Char them up nice We're ready to go But wings need blue cheese I want this blue cheese to be over the top So I take a ton of crumbled Roquefort cheese A little bit of mayonnaise Some sour cream Salt, a little bit of pepper It is a chunky, delicious Super earthy Roquefort blue cheese sauce And it's going to go perfect With these deeply flavored chicken wings All right, break me down this slider Because it's... Is the slider going to be a sandwich? At the Petroni household When it came time to tailgate There was one thing That I knew I can hang my hat on And that was the fact that My father Lorenzo Was going to make those perfect Delicious grilled provolone pork sliders So in our bowl We have our high quality ground pork We take the fennel seed That we toasted with black pepper And a little bit of chili And I run it through a mortar and pestle That's going to really release A lot of those essential oils That goes in the bowl I roughly chop the parsley And throw it in the bowl With that beautiful ground pork I take my provolone That I keep cold in the refrigerator So I can cut little squares even cleaner So that we get little pockets Of that salty goodness In our pork sausage Now this is not like a meatball Where you don't want to over mix it Or you want to lightly fold it This sausage can take a beating When you're forming your patty You want to make sure That you kind of throw it From hand to hand Allowing some pressure And that'll allow that meatball That's going to turn into a patty To compact You just want the lightest bit Of canola oil on your hand So when you squash them They'll open up And slide right off your hand Onto that plancha With that hot oil That's going to just kiss that meat Give you that caramelization You're going to love it It's going to get some pickled Spicy pickled red onions And that is it That's all she wrote Simple, simple slider Grew up having these My dad would make these for me All the time And you know why Because he's got great taste Because your dad loved you And I'll tell you what Boy, you can feel the love In the tailgate party There's not even a game happening Don't tell Greeny But we are putting together A tailgate menu That is going to go down In the history books Get ready because we're going to have A whoopee sandwich In a little bit Don't go anywhere I'll keep an eye on this by the way Welcome back to Ranch Kitchen Hanging out with some of Well, some of my really good buddies Because I know those are all mine Some of my really favorite chefs That are up here And we are doing tailgate food Now, we were talking about tailgates What makes a great tailgate Well, it's a good sporting event It's being with the right people It's having good drinks Not getting rained on Always key Some games But the foundation of it all When you walk away from a tailgate You say last yesterday It was the best And it usually is because of the Gyoza Oh, food There you go All right, why don't we do this The oxtail My mouth is starting to water I don't know if you can even hear it The oxtail I'll just try it myself Oxtail I'm gonna be buried in oxtail It was so rich I imagine I couldn't eat Probably more than three or four dozen Greeny, you got wings I got wings Okay, let's talk about wings I want to keep them clean I want to keep them simple I like the char on the grill You can really get the depth From that speed, Brian The wings are already cooked And then just have to finish them on the grill Spot on The Roquefort dipping sauce I'm a blue cheese forward kind of guy And that was blue cheese forward Oh, it was good All right, Hambone You got a lot to I mean, you got a lot of catching up to do Oh, yeah, I mean These guys have gone next level Killing me This is one of my favorite dishes It's so humble It's so simple The saltiness of the provolone The meatiness of the pork The spice of the chili All coming together with the pickled onions On top of it You know what it is Justin, what makes this so great Fennel, it is the fennel Simplest dish we've probably done On Guy's Ranch Kitchen Awesome job All right, Manit The boys have done pretty well I know I agree with you I mean, you are the TOC champ But I don't want to say anything right now What do you got I am just getting all the components ready For the walking taco pie The first step is to make the vindaloo base I take red chilies Fenugreek seeds Mustard seeds Black peppercorn I put some cumin in it And some cardamom powder I take some yellow onions Slice them and deep fry them Then I take the toasted spices Put it in a blender Along with ginger, garlic The deep fried onions And blend this and make this Into a really fine paste So I heat some oil And I put the ground pork in the pan With salt and pepper And just cook it for a few minutes I put some tomato paste Then I take the spice onion mixture I have made That goes into the pan Along with a little bit of water And I cover it and let it cook In the meantime I'm making the mango pico de gallo So I start by using mango Which has this beautiful sweet And tart flavor to it I am using cucumber Jicama Peppers Some jalapeno Ginger And a hefty dash of lime Now it's time to build The pork vindaloo walking taco pie By putting some corn chips At the base of a bowl Then I put a ladle of the pork vindaloo Tamarind chutney has that sweet And tart quality to it Then I go ahead and put the pico de gallo Then I put some queso fresco Which I have crumbled right on top And that's it The walking taco pie is ready Justin Where are we at, man? I'm breaking down bird The process of breaking down a chicken For yakitori is kind of fascinating There are just so many things Individual muscles The organ meats are used Liver? Yeah Make sure we get the oyster These are just the oyster So two... The chicken oyster is critical The oyster is kind of just a little Separate muscle That's right on the back And chefs kind of fight over that piece Then we're going to have the tender itself Okay Some skin I just did quite a few Right, right, why not And I also love knowing that Things aren't going to waste This is scapula So shoulder blade Yes Yeah Part of the fun to me Of a yakitori party Is that when you have All of these different cuts And you group them all together You can kind of assign them Different flavors So for example I think that the livers Will definitely benefit From a dose of the tare But I also know that I love different furikake Like a shiso furikake On the tender Or I have a wasabi salt On the other tender That's just the fun of it Listen Big chefs Big menu Big flavors Coming up when we wrap this thing up Make sure that you save me Couple of weeks Welcome back Tailgate time here at the ranch And wild card We've been waiting You broke down two whole chickens And all you got is this It was just one I'm just kidding Listen But he's got about Every part of the chicken you have So give me the rundown here I know that we've got the liver Yeah We have the scapula Yeah, skin Skin Yeah, some thigh Okay Yeah, so the skin I actually did in the air fryer This is Justin 101 This is why we call him the wild card Breaks the whole chicken down From the oysters To the wings To the livers Everything gets cooked In its own way In the yakitori style Some with wasabi salt Yuzu salt Then this fantastic sauce It was just delicious All right, sister There we go Walking street nacho Vindaloo style And the vindaloo pork And what else Tamarind chutney So it has a little bit of Sweetness, tartness There is the mango pico de gallo And some queso fresco It was the great crunch of the chip The spicy vindaloo But the key was the salsa The mango salsa Was so crispy and bright And fresh and sweet And it saved you Because that vindaloo Got some smoke on it I mean, it was dynamite Cheese steaks from Greeny On a nice hot grill I take my skirt steak out And I'm gonna char it While that's cooking I'm also gonna grill my vegetables I put some of the peppers Some of the onions I just keep adding a little bit of olive oil And let them kind of cook slowly In their juices And almost confit on the grill As they cook My skirt steak's now resting I slice it nice and thick Put on garlic bread Put admittedly too much cheese sauce I take the onions I take the peppers And I take some pickled Sliced cherry peppers Put those on top Another bread on top Boom Get behind me I'm going to, I'm going to The wedding steak was cooked perfectly The peppers and onions were great And the cheese sauce was just spot on That was done Justin, you came in with the yakitori You also gave us the gyoza And hambone You give us the sausage And we had that beer gorita from you And then Manit You're a scary person down there Oh, we got the whoopie pie Yes, the whoopie pie Forgot about these Look at him You decorated him so cute I don't ever focus on menus For the dessert necessarily But she really took a lot of time And it really looked good I mean it was a very well executed dessert Go and grab these recipes At foodnetwork.com Slash guys ranch kitchen And then you can do this But I got to go Oh my gosh Winner winner tailgate dinner Simplest dish of them all Give it up for the hambino I'm telling you what I got to be honest with you It was the fennel and the pickled onions All together on top of that hawaiian roll That thing is legit It's real deal Better be on the menu I'll see you guys next week at the ranch Adios Thank you, bye bye Well done everybody