Wait, They Put WHAT In That?! Top 10 Times Guy Fieri Was Shocked on #DDD 😱 | Food Network

Lobster tini. I love martinis. This is awesome. Something I've never had before. Thanks to bar manager Sarah Stilato. Two lobster tinis. You're the one that invented this, right? Yeah, instead of vermouth, lobster essence and put a claw on it. And they like it? Yeah, they like it. Tastes like the ocean. Lovely. I wanted to get a drink and enjoy a lobster, so you have to go with this. These are the lobsters. We're going to use the bodies to make the stock, the essence for the lobster tini. Still a little funkified by this, to be very honest with you. I mean, I love making lobster bisque. Same start, different finish. Do you like dirty martini? I like dirty martinis. Then I think this is going to be your segue. This is going to do it for me. Salty, briny, delicious lobster flavor. It's also a snack. All right. You're going to love it. And of course, we threw some of our magical salt mix in the water. Of course we did, because we don't do anything without the magical salt mix. Nothing. Let those go for about 10 to 15 minutes. So they turn red. Bring them out. Let them cool down. Crack them. Take the meat and begin the process of making the broth with the lobster shell. Yes. Cold water. Got the bodies. Yep. And all their goodness. Black peppercorns, onion, carrot, celery. A little mirepoix. Fresh rosemary, fresh dill. Dill and a little sage. And sage. Simmer this for five hours. How are you going to keep the murkiness of it out? Strain it once through a regular chinois. Strainer. Then I'll run it again through a coffee filter to get all that sediment out of it. So this is just clear lobster broth. Mm-hmm. Strain it into a squeeze bottle. And then we're going to make the lobster martini. We're not going to. I'm going to hand you off to Sarah, my bar manager. I'm a little weary. Do you want me to make it? Oh, go for it. Are you ready? Vodka. Healthy pour. Yolk. Yolk? Lobster essence. A little bit more than you would do vermouth in a martini. But it's not as strong. It doesn't have a taste like vermouth. And you just shake it. Anybody feel like I'm going to be having a cold lobster bisque cocktail? Chilled martini glass. Strain it. Lobster claw. The lemon twist. There's your lobstertini. Let me prepare myself. Is there a way to do this in particular? Some people put the lobster in the glass. Some people just eat the lobster and they finish it with a sip of the martini. Mm-hmm. Which is what I prefer to do. When in Rome. Mm. Great lobster flavor. This is almost like the ghost of lobster martini. Yeah. You don't get the lobster. You just get the flavor. You just get the hint of it. I understand why you serve the claw with it. But you know what? I think for people that really like martinis and like them dirty, that's got it. It's absolutely lobster martini. It's fresh and it's got some lemon in it. It's good. I'd definitely have it again. You never see it anywhere else. Just love it here. It's a cool place to come to. The lobster mac and cheese and the food is fabulous. So that's it from the Lobster Shanty in Salem, Massachusetts. Crawfish cheesecake. What? Exactly. So a savory cheesecake. Savory cheesecake. Dang, that's good. Tell me about this cheesecake. That's an appetizer? Yes, sir. We're making our Creole seasoning. Paprika. Salt. Garlic. Black pepper. Oregano. Thyme. Cayenne. White pepper. I got you. So this is going to be part of the crust. Cayenne breadcrumbs. Parmesan cheese. And then the melted butter. Drizzle. Everything we would do to a graham cracker crust. Put into the bottom of this springform pan. But we're going to chill this to make the butter hold the crust together. And basically our crust is done. Right. Cream cheese into the food processor. Add an egg at a time. Cream. While that's getting to the right texture, this is smoked Gouda. Fontina cheese. Grated Romano. Grated Parmesan. Got it. Sauteed onions and garlic. Green onions. This is a lobster base. That lobster base is so strong, he makes sure that he has that completely worked through it versus how this will mix together with a spatula. Lemon juice. And a little white pepper. Pour that into the bowl. Louisiana crawfish tails. It'll add some texture into this. Now we're adding that to our crust. Cover with foil. And we are going to bake this. At 350 for 45 minutes. Remove the foil so that we can get the right color. Then we pour it. Yes, sir. It has to rest for at least three hours before you cut it. Otherwise it's just going to be... Crawfish dip. Yeah. What do we serve it with? Creole veneer. Going to go veal demi-glace. White wine. Lemon juice. While that's working, we're going to start our hollandaise. Okay. Pasteurized egg yolks. Lemon juice. I actually temper the eggs. And you're just going to do this right on top of the grill. This guy's a gangster. You want to get to the point where you can see the bowl when you make the stroke. We're about ready for butter on that one, chef. Can we drop it? Yes, sir. Look at that. Then we're going to finish that with salt and white pepper. Hold this at a warm temperature so the butter doesn't try to solidify. Okay. We have hollandaise here. We're going to add the melted butter. I'm the drizzler. Teamwork makes the dream work. Kosher salt. A little cayenne pepper. Gorgeous, chef. Cheesecake will get done chilling. Put it on a sheet pan and bake it enough. Just heated enough. I'm eating cheesecake for you guys. This Creole veneer sauce. Crawfish cheesecake. And hollandaise. Garnished. There we go. I'm trusting you right now, chef. We're in the trust tree. 100%. It's delicious. That is so rich. And there is so much flavor. It's silky. Great amount of cheese. Perfectly seasoned. Good amount of the crawfish inside there. You're actually really happy when you get that little nugget. The sauce is complemented incredibly well. The crust plays a pivotal role. That's my kind of cheesecake. I've got a crawfish cheesecake right here, baby. It's like big chunks of crawfish inside. And you dip your little cheesecake in the sauce. I just want to slice it up a bit. It's like tongue bologna. I'm going to add a little bit of kosher salt to it. Some granulated garlic. Just to add a little more flavor. That tongue knows flavor. It's all about good grassy flavor. Well, now we've got to bread it. So we're going to put a little flour. Please tell me we're frying this thing. Oh, yeah. Oh, good. A little oil. Is that just going to be the egg on the outside? There's no more flour? Nope. Okay. And pull back. Yes, yeah. Oh, it is. It's like French toast tongue. Oh, watch out. Oh, burn! Oh, I've got to go home and leave. I'm traumatized. So what happens here after we fry these up? We're going to put this in a sauce. Olive oil, crushed red pepper, onion and garlic, puree, tongue bits, some of the chiricita pepper sauce ground up into it, salt, paprika, tomato sauce, a little tongue marinara. Sits there, marinates kind of with the sauce. Oh, it's good. It's good. I'm driving. All right. Ooh. Eyes are bigger than my tongue. Rolling off the tongue today. They are. It's hot, I bet. Let it cool down. Mmm. Wow. What do you think of that? It's fantastic. Yeah? The tongue, that is tender. It's like roast beef. The paprika, tomato, garlic sauce is off the chain. Yum yum. Down goes the tongue. Mmm. Really good sauce. This is the owner's mom's recipe that she used to do down here. Oh, yeah? So when people come down, they're getting it the legit way. Yeah, exactly. Brains and eggs. We're going to have a little butter. Calf brains and eggs, is that the specialty? It's just what we eat for breakfast every morning here at Cattleman's. Let's get some brains. This is not going to be good for me. Make sure those brains are good and tender. Add the scrambled eggs, let it set up for a minute. Now we'll add a little steak seasoning. Mmm. I don't like eggs. And I don't like brains. I definitely don't like egg and brains. Oh, God. I'm going to need toast or something and bacon to choke this down. Okay, you ready? Get a fork. So the yellow part's the chicken, and the brown part is the brain matter. That's correct. You going to make me smarter? It's guaranteed to make you smarter. Can I have some sauce or something? There you go. It's mind over matter, right? God, I don't want to do it! Oh, God. Are you getting ready to... Uh-oh. Oh! It's a lamb fry. Breaded lamb testicles. I heard. You're having the ear sandwich. I am. It's really good. Don't fear the ear. Let's get it on. I like to examine them. Ooh, those are fresh. There's no hairs. See, that's gristle. That's the tickle of meat there. I know. I know, don't play with your food. And then I'm going to put it in my crock pot. Mmm, salt up that ear. Grandma's rub, a little bit of sugar, salt. Cumin, paprika, chili powder. They're very plain, so they need a lot of seasoning on them. Then the garlic. Then add my water. Add a little vinegar. We go down for about eight hours. Cover that up, plug it in. And I put them on low. You know what? I just... Time has got away from me. I'm going to have to go. I'll be back ear later. No, no, no, no, no. You want to eat them now. Right ear, right now. This will be the highlight of your day. I'm excited. Let's just do this. You be as liberal with that mustard as you want. There you go. Extract. Chopped onion. That gives it a little zing. That doesn't look bad, right? No. I mean, that part, that doesn't. That scares me. Well, just bite it. You know. That's all. Don't push it in my mouth. You're excited to see me eat this? Yes, I am, because I know you're going to like it. It's tender. It is tender. The cartilage cooked down to a nice, tender state. It is very tasty. I would call it natural bologna. I didn't really think I was going to be too big of a fan. Once you're here, you love it. I've got the gator burger. I get to eat alligator burger and you don't. What part of the alligator is this? This is the sirloin. We cut it a little bit. Anything else going in there? Nothing. Ground up gator. Do you ever serve tater with gator? No. James Spader likes gator. Okay, so you get a little pat. So you can just keep making them like that, but that's a big one. That is seven ounces. You can eat today. Absolutely. I mean, that's like the surface of the sun, brother. Oh! We put it to burger on. This side is not so hot. Yeah. Oh, yeah, where it's white. Not so hot there. Now the homemade season. This is salt, pepper, paprika, and garlic powder. And that's it, just a little chicken. For the gravy, we make a little bit of water first. I don't know that I've seen many gravies start off with just water in the pan. Dried bananas. And even more dried fruit. Apples, apricots, and plums. Davies, cream. How are you? All right. This is odd. Dried fruit, some curry, and a little bit of cream. That's your idea. That's my idea. Right up there with the crazy part. Booger buns. It's a little bit crispy. Is it ready? Yes, we got it. And then our reconstituted curry fruit dry. That's great. I gotta tell you, I never thought I would really like it. Look at that. That's awesome. Great flavor to it. And the curry fruit thing, you know what? That's crazy. It actually tastes like a pork cutlet. It seems like all the flavors meld together to make one very fine burger. Roasted carrot pizza up. Roasted carrot pizza is my absolute favorite dish. It's unexpected in the best way possible. That's what we're going to eat, is a roasted carrot pizza? Yes, sir. All right, let's get into it, Chef. Dough first. All-purpose flour. Starter dough. We use for natural yeast. So this was from yesterday? Yes, sir. Water, sugar, salt, a little bit more yeast. A little olive oil. Got it. Let this go for about 15 minutes. Yes. And are we letting this proof overnight? Yes, we do. Knock it down, portion it, let it develop for 24 hours, and then go. All right, this is weird. That looks like pepperoni. A little salt and pepper, orange zest, honey. We just met each other. He's calling me honey already. Butter, orange juice. This gets weirder as it goes. A little olive oil. In the oven. Give or take 20 minutes. Okay. This I gotta see. I'm gonna see it. Now we're gonna do the dukkah. The what? Dukkah's a Moroccan spice. Okay. Some almonds, some sesame seeds, cumin, some hazelnuts, black peppercorn, coriander, fennel. Are we gonna cook this all in the wood-fired oven also? Yes. How long? 10 minutes. Love the way you roll. When those get done, what are we gonna do? Grind up the spices to make the dukkah. We add the salt and pepper, paprika. That's it, that's the garnish for the pizza. I need more dukkah in my life. This is one interesting pie. We get the pizza dough, get it stretched out. French, sous-vide. Gruyere cheese, roasted carrots, a little fresno pepper for heat. Why not? Crazy pizza. We're gonna put it in the oven and then cook it for about like nine minutes. Look at that. So I put it on a napkin to get the ashes out a little bit. I've never seen that. A little dukkah. I am lost. We have to talk. Outstanding. The tang of the gruyere, the sweetness of the caramelized carrot, the spice of the fresno. Without the dukkah, you sprinkle on like pixie dust. Wouldn't be the same. It's giving me goosebumps. That is probably in the top three most unique pizzas I've ever had in my life. Roasted carrot pizza coming out. The spices and the carrot combination are amazing. Nobody believes you. Carrot pizza? That does not sound good. I'm like, you have to try it. I tried it just because I wanted to prove it wrong. I was proved wrong. Dr. Pepper short ribs. They melt in your mouth. They're absolutely awesome. Dr. Pepper. Yeah! Let's do this. All right, so we're gonna season our boneless beef short ribs with a little bit of salt and fresh black pepper. Okay. Super hot saute pan. Canola oil. And we want to get a nice sear on these guys. Seriously. That's a good pun. Thank you very much. Now we're ready to start the braise. Okay. We're gonna go straight into a hotel pan here. Smells great already. We're gonna do mirepoix, which is a rough chop of carrot, celery, onion. Fresh thyme. Bay leaves. Chipotle peppers in adobo sauce. Homemade chicken stock. And then a lot of Dr. Pepper. We don't call it Dr. Pepper short ribs for nothing. So we just want to make sure it's all covered. In the oven how long? 350 for four hours. All right, so we're ready to plate up a short rib. Take one of these guys. In their own jus. Yep. We're gonna season this with a little bit more black pepper. Okay. A little more kosher salt. Melt it with a little butter in the end. A little butter, yeah. It's gonna help it thicken up as if it's not already rich enough. It's just gonna be a little bit more rich. So we're just gonna let that reduce back there. All right, so we have celery root puree. And a nice spoonful. Beautiful. Sauteed mustard greens. Our short rib. And the Dr. Pepper braise right on top of that. And last but not least, a little fresh grated horseradish. I love fresh horseradish. It's not very good. You should probably put it all in the trunk of my car and I'll get rid of it for you. The short rib is so tender that it's just falling apart. You just have to help it with the fork a little bit. The celery root puree is a great medium for the whole dish. The fresh horseradish, along with the mustard greens, adds a nice contrast to this braising liquid that's been reduced. And the Dr. Pepper gives this nice round flavor. Every little piece you did here, killer. Awesome, thank you. I mean, really killer. Cool. And the Dr. Pepper short ribs. Juicy, it's tender, and it's flavored amazing. You can just take your fork and just break it right apart. It's just so soft. The duck tongue tacos. It's a play on traditional langua with beef tongue, but here done with duck tongue. It does sound a little bit intimidating, but when you bite into it, it's all a perfect bite. So what are we making? Duck tongue tacos. Whoa, whoa, whoa, whoa. Ducks and their tongues. And their tongues. I've harvested a lot of ducks and I've never seen the tongue utilized. You've been to a million Asian stores. I kept seeing the tongues and thinking, there's got to be something we can put this on. So I thought, we'll make a taco. It just took off. It took off, get it? Sorry. That is one big duck. We put some duck neck in it because it needs a little toothsomeness or something. There's a bone in it. Yeah, a little cartilage bone. It's about an inch long. Season with some salt. A little onion. Nice hot sauce. Cilantro. Peppercorns. Garlic. A tortilla paste. Yep, it's a good color. And then a little water. We're going to put this in the oven and let it cook for about three and a half hours. Three hundred-ish. Shred the meat off the neck. Shred the meat off of the tongue. Pull out that little cartilage piece. Put it together, buddy. Oil first. You're going to get a little bit of the caramelization of that duck neck. We've got scallions and cilantro in there. Shells are done. Whoa, you go big. Pickled onions. Queso fresco. Oh, I just bit my tongue. Delicious. There's a depth of flavor that's coming through. One, because of this fantastic marinade that you made. Two, with the richness of cooking something like the neck. I know it's a little tongue-in-cheek. Now that one you've been sitting on for a while. It's creative. The texture's great. The crispiness that you generate from that meat, to the tenderness that you get from the tongue. The acidic contrast that you get from the pickled onions. And then the little crunchy taco with it. That's some dynamite duck. Two of the duck tongue tacos here for you. Even though it's duck tongue, you shouldn't be freaked out by it. Steak and cola, ready to finish, gents. The steak is really good. It's marinated with cola, which sounds weird at first, but once you try it, it's delicious. Steak and cola pizza? I was looking at unique, creative ways to marinate steak. This is shredded, not ground beef. Correct. Italian dressing. And now we put the cola. I'm just as freaked out as you are right now. A little soy sauce. Granulated garlic. Pepper. And some salt. You want to mix it up, marinate it good. So just a little bit of provolone. Got your mozz. Why is it always my mozz? I don't have any mozz here. I can't check that with my baggage. And then you got your marinated steak. It's my marinated. Put it on raw. Cola, the soy sauce, and the Italian dressing. My new favorite combo. All mixed up. You might be the one that's mixed up. We'll see about this. Gorgonzola. Funk right there, huh? Your caramelized onions. Caramelized? So the nice, sweet onion. Put it in the oven for eight minutes at 550. All right. Right balance of cheese and meat and sauce. Not soggy. Bro, you got a pizza here. It's meaty. It's rich. And delivered on a crust that is up there with some of the best I've had. Chewy. Tender. It's not overdone with the ingredients. The attention to detail is really paying off. Because I thought it's either going to be a hero or a zero. That's a hero. That's a dynamite pie. Here's a large steak and cola. It's just wonderful. You want your pizza to have some oomph to it. The bold gorgonzola, the strong provolone. It actually complemented the sweet cola.