The Best Thing I Ever Ate, now in its 4th season, is a popular Food Network show in which celebrities of the food world share some of their favorite restaurant dishes. Last night's episode, "Close to Home" (also called Local Favorites), featured an offering from Guy Fieri.
There are wonderful foods in faraway places ... and even better foods right around the corner from home! Rachael Ray, Guy Fieri and Wolfgang Puck are among the Food Network stars who reveal their favorite LOCAL dishes - from the ultimate French Onion soup, to a crispy pepper pizza and an unbelievably delicious salt encrusted fish. Coconut cake, a classic Chicago dog and a pepper beef sandwich round out the list!
From just north of Santa Rosa, CA, Guy Fieri suggests the Fabulous French onion soup au gratin at Cricklewood.
Cricklewood - website 4618 Old Redwood Hwy Santa Rosa, CA 95401 (707) 527-7768 www.cricklewoodrestaurant.com
Cricklewood, a 2010 nominee for Best Steakhouse by baylist.sfgate.com, is committed to using natural meats and vegetables selected from local suppliers.
Food Network's wildly popular "The Best Thing I Ever Ate" has a new episode tonight. Guy Fieri will have a segment on the show this week, and we're here to conjecture what his "best thing" recommendation will be.
This week's installment is The Best Thing I Ever Ate: In a Bowl - index page or view the show's episode guide.
Your favorite Food Network stars including Guy Fieri, Sunny Anderson, and Duff can't contain themselves as they dish up the goods on some of their favorite foods - including delicious spicy chili, creamy tender gnocchi, incredible hand pulled noodles and more. One thing is certain, this episode of The Best Thing I Ever Ate is sure to bowl you over!
Of the described dishes, we believe Guy will talk noodles!
"Guy decided he really wanted to learn how to make these amazing noodles, so he coerced the chef into teaching him, and I proceeded to take pictures of it all!" - www.nycfoodie.com
"I love Chinatown. I’m a big noodle fan and I like Tasty Hand-Pulled Noodles." - Guy Fieri, via www.amny.com
"I’m a huge Chinatown fan. I love Tasty Handpulled Noodles (1 Doyer St./Bowery)—it’s the bomb!" - Guy Fieri, via modernluxury.com
"... the "Diners, Drive-ins and Dives" host, who had enjoyed an appropriately divey lunch at Tasty Hand-Pulled Noodles on Doyer St. earlier in the day." - www.nypost.com
"AlwaysHungry for: Chinese food. 'Tasty Hand-Pulled Noodles knock it out.'" -Guy Fieri, via www.alwayshungryny.com
So that's what we think. Haha! Guy, if you get on this show and talk about spicy chili or creamy tender gnocchi, we'll have to eat our words ... in a bowl.
Tasty Hand-Pulled Noodles 1 Doyers St., (between Bowery & Chatham Sq) New York, NY 10013 (212) 791-1817
Food Network's The Best Thing I Ever Ate, now in it's 3rd season, is arguably one of their most popular shows. Today, we're catching up with some of the best things Guy Fieri ever ate.
Last week, Guy Fieri's offering for The Best Thing I Ever Ate: Simply Irresistible (episode page) was the Crab Cioppino at Duarte's Tavern in northern California.
It repeats on the Food Network Jun 13, 2010 - 2:00 PM ET/PT Jul 19, 2010 - 9:30 PM ET/PT Jul 20, 2010 - 12:30 AM ET/PT
Click here for Duarte's Tavern Crab Cioppino recipe, as reported by npr.org.
Here's Duarte's video from the 3rd season of Diners, Drive-ins and Dives, Local Flavor, aired 10/22/2007.
Monday night, a new episode of The Best Thing I Ever Ate: Regional Favorites (episode page) premieres.
Airs on the Food Network Jun 14, 2010 - 9:00 PM ET/PT Jun 15, 2010 - 12:00 AM ET/PT Jun 20, 2010 - 2:00 PM ET/PT
To my knowledge, this is the first time Guy Fieri has suggested a restaurant for the show that has NOT been featured on Diners, Drive-ins and Dives.
Olneyville N.Y. System - website 20 Plainfield St., Providence, RI 02909 (401) 621-9500 www.olneyvillenysystem.com Facebook
The Olneyville NY System Restaurant, known for The Best Hot Wieners in Rhode Island, has 4 1/2 stars on Yelp. They been serving customers their Hot Wieners, gooey chili cheese fries and tall glasses of coffee milk since 1946.
If you're looking for the best pork rib tips Guy Fieri ever ate, you'll have to go to Tom's Bar B Q & Deli in Memphis, Tennessee.
The Food Network has begun a new season of their hit show, The Best Thing I Ever Ate, beginning on May 31, 2010 (show index page or show episode guide). Next repeat is on Jun 06, 2010 - 2:00 PM ET/PT.
Check the Grilled episode page for future airings.
The Best Thing I Ever Ate is one of the Food Network's most popular recent shows. On the Wake Up Call episode, Guy Fieri offered an alternative breakfast option, eggs and a chop, potatoes optional.
Check the Wake Up Call episode page for future airings.
Guy admits he doesn't care much for traditional breakfasts, content with a cup of coffee, banana, bagel, maybe some corned beef hash. But his offering for this program is the Chop & Chick, eggs and a pesto-marinated, skillet-seared Iowa pork rib chop, at Matt's Big Breakfast in Phoenix, Arizona.
Matt's Big Breakfast - website 801 N. 1st Street, Phoenix, AZ, 85004- map (602) 254-1074 www.mattsbigbreakfast.com
Here's Matt's segment from Diners, Drive-ins and Dives - "Big Breakfast."
Recipe for the Chop & Chick unavailable online. However, Coleman.com (yes, the camp gear company) has a nice recipe for a pesto marinade, NOT Matt's, but still very good.
1 1/2 cups fresh basil leaves 3 tablespoons olive oil 2 tablespoons grated Parmesan 2 tablespoons chicken broth 2 tablespoons lemon juice 2 garlic cloves, peeled 1/4 teaspoon black pepper 1/8 teaspoon salt 2-3 pounds chicken pieces or pork chops
I missed this episode of "The Best Thing I Ever Ate" on the Food Network when it first aired; I suppose now I can be glad for reruns? (Never thought I'd say that.) "Between Bread" brings Guy back to another Diner, Drive-in or Dive.
This episode airs on the Food Network Apr 05, 2010 - 9:00 PM ET/PT Apr 06, 2010 - 12:00 AM ET/PT May 09, 2010 - 2:00 PM ET/PT
Guy's offering for this week's program is the 52 Chaps Submarine (which I can not find on the menu), with corned beef, ham and pit beef, at Chaps Charcoal Restaurant (a.k.a. Chaps Pit Beef) in Baltimore, Maryland.
Here's Chaps' segment from Diners, Drive-ins and Dives - "In the Family", which first aired in June of 2008.
From their website, Chaps says, "Chaps Pit Beef was established in 1987 by Gus and Bob. Chaps was a 12 X 15 shack with no electric, and or phone. We simply had beef, ham, and sausage served with joy and the hope of seeing delight, and enjoyment from the faces of our customers. In the beginning chaps struggled, but we soon had electric, and a phone. Donna joined our team and 22 years later were still here. Over the years chaps has grown, as well as our menu serving Hot Dogs, Mexican Ham, Fish platters, and much much more. Chaps has also been in The City Paper, "Baltimore's Best" from 1991-2005."
Uncle Lou's first aired on Diners, Drive-ins and Dives in August of 2008 - "Where the Locals Eat"
And if you're interested in making your own "Unclicious" chicken at home, Uncle Lou's has an online store, where you can buy their fried chicken seasoned four, "Sweet Spicy Love" mild or hot sauce and their "Corruption" seasoning mix.
Anticipating that people will be just as excited about this week's episode of "The Best Thing I Ever Ate" on the Food Network as they were about the "Totally Fried" episode, I thought I'd beat the rush and get some information out about "With Bacon."
This episode airs on the Food Network Sep 08, 2009 - 9:30 PM ET/PT Sep 09, 2009 - 12:30 AM ET/PT Sep 19, 2009 - 6:00 PM ET/PT
Guy's offering for this week's program is the bacon burger at Hodad's in Ocean Beach, California. Ocean Beach is near San Diego.
Hodad's - website 5010 Newport Ave., Ocean Beach, CA, 92107 - map (619) 224-4623 www.hodadies.com
Here's Hodad's segment from Diners, Drive-ins and Dives - "Seaside Eats"
Hodad's Bacon Cheeseburger
Yield: Makes 4 burgers
1¼ pounds lean bacon ends or thick-cut bacon (available at specialty butchers) 8 slices American cheese 11/3 pounds fresh ground beef chuck Kosher salt and freshly ground black pepper 4 (5-inch) hamburger buns 2 tablespoons mayonnaise 2 tablespoons yellow mustard 8 onion slices, about ¼ inch thick Ketchup 8 dill pickle slices 8 tomato slices, about ¼ inch thick 1 cup shredded lettuce
To make Hodad's bacon: roughly chop the bacon. Put in a saucepan with water to cover. Bring to a boil, reduce to a simmer, cover, and cook until the bacon shreds easily, about 45 minutes. Drain. Chop the bacon fine and portion into 4 patties.
Put the bacon patties on a hot griddle (or in a hot skillet) and cover with a griddle weight (or press repeatedly with a spatula). Cook until crisp. Flip over and cook until the second side is crisp as well. Remove the weight and place 2 slices of American cheese on each bacon patty.
To make the burgers: Season the beef with salt and pepper and form into 4 patties. Heat a griddle or a large skillet. Cook the burgers to the desired degree of doneness.
Toast the buns, opened and cut side down, on the griddle. Slather 2 teaspoons mayonnaise on each of the bottom buns. Then smear 2 teaspoons mustard on top. Grab 2 onion slices and build an onion tower on each bun. Top the onions with a squirt of ketchup (this takes their harshness away). Place 2 pickle slices on the top of the tower. Next, put 2 tomato slices, then top the bottom bun off with a handful of shredded lettuce.
Place the cheese-topped bacon patties on the burgers and cover each with a bun. Set the whole thing on top of the prepped bottom buns. Wrap those suckers in a piece of paper and get to eating!
The Internet lit up today with searches for "Guy Fieri mofongo" and "Benny's mofongo," so I thought I'd better get some detailed information out there. If you're looking for a Cuban restaurant that Guy went to in L.A. on Diners, Drive-ins and Dives, you might be looking for Family Style (DV0711).
The Food Network aired a special program last night, Sunday June 21, 2009, called "The Best Thing I Ever Ate" (show index page or show episode guide). Check the Totally Fried episode page for future airings.
Guy's offering for the program was the mofongo at Benny's Seafood in South Miami, Florida.
Here's Benny's segment from Diners, Drive-ins and Dives - "In the Family"
According to Wiki, "Mofongo is a popular meatball dish made with fried plantains or yuca. The dish is part of various Caribbean cuisines including Cuban cuisine (where it is known as fufu), Dominican cuisine and Puerto Rican Cuisine."
Benny’s Mofongo
6 large plantains 6 small garlic cloves 3/4 cup pork rinds 1/2 tablespoon kosher salt, or to taste 1/2 cup pure olive oil, plus more for frying
Peel the plantains and cut into 1-inch slices. Put the plantains in a bowl of water with a pinch of salt to keep them moist until ready to cook.
Mash the garlic, pork rinds, 1/4 tablespoon of the salt, and 1/4 cup of the olive oil in a mortar with a pestle. Transfer the garlic mixture to a bowl.
Heat about 5 inches of oil in a deep, heavy-bottomed pot (or in a deep-fryer) until a deep-fry thermometer inserted in the oil registers 300 degrees. Line a plate with paper towels.
Drain and pat dry the plantains. Fry without crowding, in batches, if necessary, until the plantains are cooked, but not hard, 15 to 20 minutes. It’s best to check the plantains after about 15 minutes; to do so, remove a slice from the oil and cut into it - if the center is still pink, keep cooking; if it’s yellow, the plantains are ready. Transfer the plantains from the oil with a slotted spoon, and drain briefly on the paper towels.
Mash the fried plantains with the remaining 1/4 tablespoon salt and 1/4 cup olive oil until just soft. Add the garlic mixture and continue mashing until the mofongo is completely blended. Serve hot.
Cricklewood - website
Of the described dishes, we believe Guy will talk noodles!
