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

Chill in the air, warm up the fare! From cheeseburger soup to a barbecue brisket ramen, these are the top 10 soup and stew videos in #DDD history!! #FoodNetwork #GuyFieri #Soup #Stew
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:06 – French Onion Soup
2:37 – Seafood Moqueca
5:36 – Pelmeni Soup
6:26 – Cheeseburger Soup
7:38 – Goat Stew
10:26 – Kale Soup
13:06 – Temporo Shoyu Ramen
16:23 – Oxtail Stew
19:01 – Minestrone Soup
22:29 – Barbecue Brisket Ramen

Visit the spots:
Sidewinders – https://www.sidewinderstavern.com
Pirate Republic Seafood Restaurant – https://piraterepublicseafood.com
Pinoyshki – https://piroshkybakery.com
Grovers Bar & Grill – https://groversbuffalo.com
La Catedral – https://www.foodnetwork.com/restaurants/no-state/havana/la-catedral-restaurant
Dana’s Kitchen – https://www.danas-kitchen.com
Kobe Japanese Restaurant – https://www.kobeslc.com
Carena’s Jamaican Grille – https://www.carenasrva.com
Rosine’s Restaurant – https://www.rosinesmonterey.com
Bluebird Barbecue – https://www.bluebirdbbq.com

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

I’m here at Jackson Wyoming about a mile from the downtown tourist area and you know me on Triple D I don’t want go where the tourist go I want to go where the locals eat and I hear the joint you got to check out is Sidewinders American Grill and Tabern carneada side winders is all about the food barbecue burger up it’s fresh it’s homemade and it’s not trying to be too fancy just like its owner ex-marine Joe Rice not a chef I’m a line cook just remember that don’t ever call me a chef after flying jets Joe landed

In the restaurant Biz and opened Sidewinders in ’97 naming it after the missiles on an F4 fighter jet really a sports bar American Grill with really good home driven food the French onion soups to die for French onion soup this is my favorite soup to have when I come

Here I appreciate french onion soup and to find Real Deal french onion soup would be like epic so basically we start with some butter olive oil let that caramelize a little bit we have Texas sweets regular whites red onions leaks yeah we’ll sweat these down this is translucent little

Salt little garlic little pepper shallots shot have already been sweated down yes little th stir that all in add our sugar ber that’s really the kicker little bay leaf and some beef stock you’re making your own beef stock own beef stock how long we let this cook down oh an

Hour first thing we do is put a Christini in okay just go our the goodness here then a little oh boy oh boy you’re going to screw this up aren’t you little g i fried my cell on not knowing the real weight you what I think that’s good

I can’t find a PL how do you say that g okay thank you we would take this and put it in salamander do the salamander to melt the Greer right okay all right 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 correct the Croc makes it the way you cut the onions the variety of onions and the sh level’s perfect the salt level’s right the caramelization isn’t too far that’s legit nice job thank you so I’m here in Fort Lauderdale Florida and

I got this buddy and he says next time you come into town hey man check this out oh dude that’s awesome anyhow he says next time you come into town you got to find a great seafood restaurant because I’m a uh what are you again I’m

A veg aquarium it means he only eat vegetables and seafood ladies and gentlemen the one and only Vanilla Ice dude what are you stuck in the ’90s I’m always stuck in the ’90s the best decade ever man man this is py Republic there’s a lot of Brazilian influence and there’s

A lot of influence from all around the world that Global flavor was picked up by Brazilian born owners Roberto and Claudia garios during their many high seas Adventures we spend most of our life on the Caribbean and a pirate ship you have a real pirate ship oh yeah AR

That is cool so you summoned your like inner pirate energy and applied it here yeah and where did the recipes come from around the Caribbean Venezuela Brazil what’s the we’re going to make the mocha and what is the mocha the Seafoods too okay here is our golden porina what else

Is 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 bod pepper that would be a goat pepper gold pepper you really got a problem if it’s a ghost pepper what that one de joso

Would translate to lady fingers that’s a little spicy got try that one you like spice uh I love spice and this is the Malaga which is also known as pey pey very nice little touch salt little touch pepper and goes olive oil hit it up have try

That ooh that’s real good now we’re getting into building the base of the sauce correct this is blended oil garlic Little Onion bay leaf salt pepper our house Made pepper sauce that’s as much as you put in that’s like a two tablespoons you made all that for that

Little oh we’ve Ed it a lot in other dishes too oh okay bell peppers bell peppers go in you guys cook at home a lot it’s a challenge when you start to do the veg cooking cuz you got so many different flavors and spices you can throw around it’s all about how you

Prepare it pade Tomatoes yes and this will cook down for how much longer Chef about half an hour got it all right Chef let’s get into this the mka sauce you just made Perina shrimp clams salt pepper this is dende oil from a palm tree okay and it’s traditionally used in

This dish and coconut milk then we go over the pan I feel terrible too we’ve got to make Rob one you going to make it one for me I guess we could share he’ll get one bite and one bite only then we add calari and muscles soon as they pop

We’re ready to rock look at that there’s a lot of seafood in this smells delish see what we got here brother M not Dynamite everything is cooked right not overcooked I love the kick that is really good tastes a little Creole almost it’s spicy it’s Tangy the

Kicker to the whole thing is the coconut milk that’s what gives it that luxurious that creamy that silkiness it’s fantastic now this is where the friendship’s going to kind of get into a different realm pull it back over here let’s just bring it right back over here wait a

Minute we’re making the F manyi soup first we’re going to grind the chicken and then we add some ground onions and then add some salt and pepper this is very simple and the dough that we’re going to use for this is dumpling dough place it here into our special M then we

Take our chicken and just start filling the gas here are we putting a layer on top yes and then I’m going to take a bigger rolling pin so now you peel all that away yes we’re going to boil them in the chicken stock add mushrooms Tomatoes or fresh dough and then when it

Starts boiling we add their fil mini so how long does that take to cook about 5 to 10 minutes we add some pepper it adds more heat to it then we add the sour cream on top and some more D that thigh meat and the onion the dumplings are redonkulous

Cheeseburger soup not having to worry about the bun and all that kind of stuff is fantastic tastes like a cheesebar in a bowl okay now I’ve never heard of that yeah first thing we do is put in the wonderful butter let’s the soften up up

Tad all right now you can give me the onions got it we have to wait now for these to sweat out sweat those down turn them translucent and now here’s the new burger that they’re serving here at Grover’s this is the four pounder see this is a great move you get some of

That charred texture that you get on flat up so you glaze the pan with water then I’m going to put my chicken base in there next half and half okay could you pass the slurry please is that a flour slurry or a yes flour and water now

We’ll put in the cheese sauce I thought it was mustard I’m like I don’t know how possible you could put that much must started with mustard who made this recipe up actually I did I just played with it and this is what happened now we put in that wonderful Burger next

Lettuce we’re really going to put lettuce and tomato in there yes we are is there lettuce on a cheese prer well I know there is but I’m just I don’t know about this and lastly the tomatoes we mix it all together and we’re all done need to taste it is crazy smells like

Cheeseburger here’s chya no way this is no kidding liquid cheeseburger so I’m here in the elado region of Havana it’s kind of like the the new downtown area and I’m here to check out a joint where this guy is really preaching about the food and I mean preaching he’s preaching

About how food should be great and this is the place to get it so the name is fitting this is La Cathedral that’s right best place in the whole city I love it here and I’ve been here pretty much every week since I’ve been in

Cuba I was walking here and I saw the line and I thought okay where is the lon there must be good food and they’re coming to see the resident minister of flavor owner Diego Hernandez there is so many CHS in a country but only one country though it used to be a different

Place altogether this was your mother’s house yes it was my mother house but he converted it to a Holy House of culinary worship and he’s been backing in the masses since he opened in 2013 I feel like I am going from my home to this home whatever I get is absolutely perfect

Chil that’s chilindron Deo translated to Big chili of goat or big old goat still the gods too is delicious all right what are we going to make ch did you sing that do you count That so this is goat this is goat first we goat and let it marinate in what breed wine 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 convection oven super

Hot let’s make it let’s go the oil this is from Spain green and red peppers have you done onions we put the good go now we’re going to braze it and mix okay Tomatoes e Loco tomato sauce okay V Roso wine 7 minutes then we eat it yeah with what white rice

Malanga the Malanga is like Yuka kind of like a boiled root vinegar with onion good and this stuff all right it’s delicious this place is legit man FR so I’m here Cape Cod in the town of Falmouth Massachusetts right over the Bourne Bridge now there are two types of restaurants in this area you got those that are seasonal and those that are loved by everybody you’re right the ones that are open year round like this joint Dana’s

Kitchen smoke Scotch salmon up I love this place I really do we’ll come in the morning for the pastries and then come back at noon for lunch can’t stay away go chei salad Dan and art are just really friendly people really kind hardworking and they just Mak delicious

Food let’s get this out that’s husband and wife team Dana and art Tillman who first met over food I grew up around here she grew up in Detroit we met at The Culinary Institute of America then after getting married and having kids well they took another leap together in

2005 a dream a big dream for my husband and I to open a family business you can feel the love and the food everything looks beautiful when it’s presented to you it’s really fresh and it’s really wonderful I love it the uh soups here are the best I need a kale

Soup the Portuguese Kale Soup just full of all good stuff one of the heartiest soups you can have all right what are we making first we’re going to make the chicken stock for the Portuguese Kale Soup yes okay going to put the chicken in then we’re

Going to pour some water in the little Mira carrots celery and onions so we’re going to add the garlic okay parsley Bailey how long we going to let this 4 to 6 hours and then we’ll straighten it and that’s the beginning of the soup exactly now we got some

Scholz you got some schs we got us some smals straight up chicken fat add the onion chopped garlic little Sal PE and then the sausage linguisa who’s linguisa uh company up the street they’re 100 years old like M so we’re at M kale going to get it all in there H we’re

Going to get it all in it’s going to cook down now we’re going to add some hot chicken stock I have n bowls with this and then kidy beans boiled russets peeled and chopped little hot sauce little hot sauce s shots hey look look 5 12 13 18

19 dish up the kale soup what are we serving this with some oyster crackers of course we are I love a good soup this is great soup but when you’re making your own chicken stock using a locally made linguisa with kale simple seasonings and you let it slow

Cook it’s just what I wanted when I pulled up little cottage tucked away in the wood Woods cold day grabb some sausage and kale soup I see why everybody loves you guys talk about Real Deal got a husband and wife team he decides to pack up move

To Japan and study Ramen then come back and open up shop that’s real deal this is Kobe Japanese restaurant Sesame T is going in for the hiyashi Chuka yes sir the food’s phenomenal you might need some stretchy jeans one me so Ramen up the ramen here is hands down the best in

Town cooked up by Mike fukumitsu a locky sushi chef who moved to Japan to master Ramen making so he and his wife Emmy thank you Chef could start their own shop back in Utah the only place we could afford had a sushi bar and we figured I already know how to do sushi

So let’s do 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 somewhat of a good reputation no it didn’t oh that’s awesome yeah it was awful it was one star when we started this is really

Unbelievable katsu curry broths ready to go the broth is Rich everything just has really remarkable flavor you can tell there’s really some knowledge behind the making of it this is the beginning uh-huh we have a pre-made broth that this keeps getting added to it’s like the mother

Broth it’s a mother broth it never ends so what goes next pork B got it pre-cooked so we can boil the blood so you’re not dropping the impurities into the broth the back skin love me some good back skin some ears I hear what you’re saying about the

Ears I get lots 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 yes so the name of the dish we’re making is toro Ramen the Toro Shou Ramen is one of my favorites it’s got the

Charu pork it’s just an explosion of flavor what does toro mean it’s a thick slice of pork we’re going to put the pork belly into the stock pot boiled for about 5 minutes goes in the fryer from here we’re going to make the grze pork stock soy sauce

Sugar Sono it’s a Japanese seasoning Ginger green onions a little bit of black pepper sake and water now that we fried the T poo we’re going to put the pork in the bra simmer for about 24 hours I know this is the mother broth

What do we do to take it to this to the show you level right how do we make the show you base soy sauce that was your chance I’ll show you oh I’ll hey okay I’ll I got to go dude soy sauce fresh pureed garlic garlic powder onion powder was up boiled

Down uh strained off so we’ve got our cut and braed Toro potato starch thicken it up a little bit spinach show you base the soup stock oh you brought the strain over in case there’s any particulates whisk the base into the stock have the noodles toppings you’re about ready to

See a man enter the food G little bit of bok choy little bit of onion oil you’re making me hungry I’m going to talk right now and you don’t get to say anything first and foremost the BR good collagen silkiness you get the Velvet on the tongue Dynamite noodle cooked

Perfectly the pork the star is tender A ton of flavor beautiful that you have the bok choy and the spinach it’s every bit of fantastic perfect lights out ma’am now you can talk all right okay what you got say thank you very much guys so I’m rightside of Richmond

Virginia in Chesterfield to check out and join everybody’s talking about and they’re serving up my favorites this is Karina’s Jamaican Grill Karina does a great job with her stew dishes especially the oxtail oxtail lunch you can’t come to a Jamaican restaurant without trying the oxtail it is the bomb

This isn’t from an ox it’s from a cow it’s the best part 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 adobo thyme garlic and a little bit of Wester and

How long is this going to marinate for about 24 hours vegetable oil goes in our pan here we’re going to Stir It Off what are we going to braze it in plain water water is going to make the foundation of this oxtail yes huh how long’s this

Going to go for about 2 hours here we go it’s been doing its thing we’re nice and tender okay a little bit more onions and peppers go in scallion and a little bit more Scotch bonnet I’m not going to go all the way I’ll go all the way it’s you

And me and some stewed tomatoes and where did you learn all this my mother I love it time and a little bit more adobo will let it simmer for about 20 minutes then we’ll add slurry flour and water so what’s going on with the beans those are butter beans smells

Fantastic that’s it okay we get into the rice and beans yes small red beans water to cover bay leaf a little bit of onion all spiced this is sort of the big component of jerk Thyme and garlic we’re just going to keep adding stuff oh yeah

And you know what else we need to do towel kitchen towel needs to go in and we’re going to also build the rice coconut milk goes in this is what’s going to give it nice creamy richness a little bit more time this time is taking

Up a lot of time time and some scallion just big old massive pieces like that yes these are Scotch bonnets we’ll just break it open okay good put that in there rice is there any measurement going on this is just pour dump add you kind of feel oh yeah that’s how I was

Doing so this is going to cook down and then we go to plate and Here Comes Your Tail so nice little gravy beans now is it proper to pick it up and eat it with your hands best way to do it this is the dish right now that

Should be torturing you it is so delicious you get the tenderness but the chew of the oxtail it’s luscious it’s Tangy it’s meaty just soaking up all that gravy all that Sauce that slow-mo was for you got oxtail with rayin peas the flavor and the tenderness be right on the money I suck the meat off the bone is that good fantastic I can’t give it a better word the Killer is rice fees on there I want more of that all day Tremendous so I’m here in monter California known for caner row and awesome Seafood well I’m in the locals area I’m downtown to check out a joint that the locals love an old school family run Italian joint this is Rosine angel hair pasta we’re down two or three times every week cuz it’s our

Favorite restaurant chicken parmesan I don’t like it I love it it’s better than my to Young Grandma’s wow someone’s out of the will authentic Italian’s been headlining this joint since 1980 when Chef Jim kass’s parents Jim and Rosine made it a family affair everything is absolutely amazing I’ve never had a bad

Meal here Ultimate Burger Reuben Table Six how long you worked here all my life basically since 1980 my mom’s Rosine really yeah is your mom Italian yes Sicilian actually and if you time it right you’ll catch Rosine herself helping out in the kitchen this is definitely a family you couldn’t get any

More family than this they’re always walking around and make sure you got everything you want you’re going to get a wonderful homecooked meal wonderful portion here’s your ministr tell me about the ministr Minon is off thear the ministr soup is one of the Local’s favorites we’re going to make our Minon

Soup okay we start with top BR then we do we get hot no we start cold watch I’m getting a little freaked out right now but I’ll go with what you got dry red beans granulated garlic and onion hold on how many cups of granulated onion and garlic a lot sugar oregano Sweet

Basil black pepper bay leaves white pepper tomato paste beef base then we add water okay we give it a stir here we go and then we add our diced tomatoes and our tomato sauce this is without question one of the craziest minones I’ve ever seen no

Other veggies no no this is the first part this is the beginning this is the beginning okay don’t rush the song we’re going to let this cook for about 4 hours 4 hours now we’re ready to pull out all the beef okay all right let’s put on a pan all

The beef out you let this cool down before you shred it exactly Next Step will be we add celery carrots zucchini onions and cabbage I like where this is going now how much longer you going to let this cook till the vegetables are tender about an hour there we

Go you take all this meat now shred it shred it yes and thr it back in all right Jimmy dish it up little pasta in okay so I like the pasta is not floating in the pot thing cuz that always drives me nuts and then we top it off with Parmesan

Cheese start your meal I love the cabbage in there the shredded beef not something you typically find in minone a nice rich broth I mean the whole thing great it’s delicious but I want to call the real boss in Rosine are you back there now this is the authority

Got a lot to be proud of girl very nice to meet you thank you guy very nice and look at her I mean to the nines the hair The Bling we have a rule that there is no you can’t wear more bling 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 queue and running with it got a Pit Master Ramen add burn ends barbecue inside of ramen normal no however the flavors really do pair well together it has that Smoky flavor that’s delicious we’re going to show you how we

Make our burn ends which is the topping for our Pit Master Ramen season this brisket up with a salt pepper blend this is going to go on the smoker how long 15 hours we started at 220 and then we’ll bump it up to 250 for the final 2 hours

Of the smoking process got it let’s talk about the beef broth so this is actually going to be a chicken broth really a little different all chicken bone just backs and necks they 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 submerge with water how long is this going to run 12 hours and that’s the stock that we’re holding for the Dashi absolutely put in some ginger little garlic lemongrass soy sauce Bonito flakes comu cilantro green onions all right how long is this going

To go for an hour on high heat and then we’re just going to drop it for 30 minutes on a simmer and then strain it we also add lime juice in ours for a little bit of brightness so here’s our brisket gorgeous we are going to take

The point of it off and chop this up in cubes super tender not dry we cook till an internal temperature of 203 I going have this I only cooked to 202 I can’t have it our Pit Master up Texas style barbecue sauce Did you makeing house

Also yes back to the smoker for 1 hour at 250 so we’re assembling our Pit Master Ramen right now okay drop our pre- blanch ramen noodles in our dashi broth where the noodles from Sun Ramen company out of Hawaii they’re the best our six minute egg I can only have a 4.

32765 one9 egg on high heat or low heat uh that’s on medium noodles and broth right into our Bowl pickled carrot that we do inhouse pickled jalapeno also done in in-house shaved radishes which we did at the barber shop some chopped scallions and then comes our burnt ends

Fresh cilantro toasted sesame oil that is how we do 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 spot-on and it’s actually a little more aggressive than maybe a typical Dashi because you’re going to drop in these big pieces of burn end which I was so worried we’re just going to turn into a

Smoke pit no it doesn’t absolutely not love the acid of the pickling and a really good noodle yeah legit bro noodles going in the meat is so tender and juicy it’s got that Umami the whole sweet and the sour and deliciousness