Top 5 #DDD Videos in New Jersey with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

From a butcher shop serving a House-Made Jerky and Sausage Sandwich to a joint plating up a Crab Cake Grilled Cheese, these are #DDD’s top 5 must-try spots to check out in New Jersey! #FoodNetwork #GuyFieri #NewJersey
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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
0:05 – House-Made Jerky and Sausage Sandwich
3:07 – Smothered Turkey Chops
7:32 – The Market Sloppy Joe
10:54 – Crab Cake Grilled Cheese
14:01 – Prosciutto Bread

Visit the spots:
Ernest and Son Butcher Shop – https://ernestandson.com
Kelsey & Kim’s Southern Cafe – https://www.kelseyandkims.com
Joe’s Meat Market – https://joes-meatmarket.com
The Grilled Cheese & Crab Cake Co. – https://grilledcheeseandcrabcakeco.com
Dolce & Clemente’s – https://www.dolceandclementes.com

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Top 5 #DDD Videos in New Jersey with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Know what you don’t see anymore is drive in movie theaters. I mean, they’re just not around record stores. You don’t see those. And butchers. Old school butchers, you know, the ones where they’re making the sausage and they’re grinding it, the whole real deal. You just don’t see them anymore.

Well, that’s unless you’re here on Brigantine Island, right over the bridge from Atlantic City, New Jersey. Oh, you got to check it out. This is Ernest and son. Turkey club. Everything’s fresh. Thank you, man. Thanks for coming in. Quality and the consistency really does set it apart from other places.

Four minutes on the burger. This is the. First stop on the island when we come on. So when you’re coming into town, you got to hit Ernest. And the guy behind the counter is owner and butcher Mel Cordoza, who took over the place in oh seven, 30 years after it originally opened.

Bro, this is like old school. Old school. Who started this? Ernie Serrano was the original owner. His son Sam is who I started with. I started when I was 13, sweeping up, putting groceries on the shelves and fell in love with it.

My dad and I started the store and I felt very comfortable turning the store over to Mel and know that the tradition would carry on. So you’re doing like real butchering here? We do beef, veal, lamb, pork, fresh chicken, calves, liver. We do everything. I don’t get my meat from the grocery store.

I get it only here. Guys, why don’t you try some jerky? It’s homemade. This is the only place that I know of that makes homemade jerky. My kids love it. They take it by the handful, and it’s done within the hour. And you have to come back.

Cheers. Did you just cheers me to eat jerky? Uh huh. It’s not too dry, not over seasoned. It’s a nice balance to it. Little hot. A little sweet, right? Yeah. That’s good. Jerky. Great jerky. I’ll have another piece. The jerky is something that’s great for tailgating parties.

It’s delicious. And he has it from the spiciest you can handle to the more subtle soft taste. And the jerky isn’t the only draw at this joint. We’re a seasonal community, so summertime, it’s heavy on the sandwiches. Six, 700 rolls in a day. Seriously? Seriously. Big sandwiches, a lot of meat.

Tailgater Excuse the sausage and pepper sandwich with with cheese on it. He makes his own sausage. The spices. The flavors. You can really taste that. There’s a tailgate. That’s how you do it. That’s how we do it. That’s good sausage, man. It’s really good sausage. Thank you. The key is that fennel.

Okay. Oh, and it gets great flavor all the way through it. And I like the fact that you let it set for a day before you cook it. Sure. The bread is nice, tender, but it holds together. Salty provolone. Good. Right. Sharp provolone. You like to eat? I like to eat.

Real deal. I love it. Thank you. Tailgater sausage are very, very tender. The cheese is sliced right here in the shop. Fresh rolls every day. Thank you. Have a good day. To have this on the island is special. And it’s just a dying art.

The fact that you’re making it and you’re cutting it and you’re butchering it, and just all these components, I see why when people walk in, they go, I want to have you in my neighborhood. Yeah. This is the kind of place people would love to have. How many of us left? Not many.

Got to love coming down to Atlantic City. Always a good time down here. And I’m about a mile away from the boardwalk. And also where my restaurant, the Chophouse is. To check out what I hear is a real deal Southern restaurant. This is Kelsey and Kim’s Southern Cafe. It’s just all around.

Good fried white meat. Chicken. Put the soul in soul food. Bubble, waffle and chicken. So this is my buddy Robert. He’s the valet at the Bally’s Hotel, actually, where my restaurant is. This guy’s been doing it forever. He’s saying this place is legit. Kelsey’s number one. He brings the South to South Jersey.

That’d be local chef Kelsey Jackson and his wife Kim, who started with takeout only back in 96, then upgraded to sit down here in zero nine. There’s all kinds of flavors just coming out of that kitchen makes your mouth water. How do you describe soul food restaurant to people?

Food that she was raised up on, like collard greens, fried chicken, turkey chops, pork chops? What’s a turkey chop? Freeze the whole turkey breast. Okay. Slice it down on a bandsaw and make chops. You get them fired. I’ve been in the food business all my life.

I mean, that’s all I know is how to cook and how to do restaurants. I’ve never heard a turkey chop. Smothered turkey chops. Have you ever had a turkey chop? I have not had a turkey chop. Did you try the turkey chop? She’s not sharing.

It doesn’t look like she has such a small, petite portion either. It’s definitely one of my favorites. We to make the gravy for the turkey chop. Start off with a little clarified butter. A little flour. So we’re making the roux. We’re going to brown our roux. All right, we’re getting this going.

Onions. Oh, what’s that in? Real good. Okay, now we’re going to add our chicken stock. So there’s the gravy for it. We’re going to add a little black pepper and. A little kitchen bouquet. Some nice color from that. Okay. Next up, time for the turkey chop. And that is, man, you’re right.

Now we’re going to do our seasoning, a little seasoning, salt, granulated garlic, Cajun seasoning and black pepper. Gotcha. Looks nice and good. Add it to the flour. Gotcha. And that’s it. No wash or anything. Just putting a little light coating on them. Light. Nice little coating on them.

Now they’re ready for the fryer. Dig it. How long do they cook for? 3 to 5 minutes in the fryer. Now we can very salty our onions and our turkey chops. Now we add some of our homemade gravy. We made sure. Love your onions, man. Yeah. Nice onion flavor.

Let that simmer for a minute. Ready to be served. Sounds, rice pilaf, string beans, some other turkey chops. That’s real deal right there. Tastes like a light pork chop. Redding’s not too heavy. Nice little bit of onion flavor. You do like your onions? Yes. Oh, my God.

This is the first time I’ve ever seen it. Nicely done, Kelsey. Thank you. Gonna have some pigs feet on Triple D trotters. How do we do it? First you start off with some clean pig feet. Good idea. On the clean part. Got to clean them. Cut in half, Split.

I’m just going to parboil them. We’re going to start them up. How long are they going to go? I’m gonna cook them like this for, like, 45 minutes to an hour. Drain the water off. Yeah. So that takes all the impurities out. There you go.

Got it. So now we’re going to start off with some nice ham stock, add some celery in there. Eat the skin and everything. Eat it all. You suck it down. A little chopped garlic, a little crushed red pepper. I like a little spicy. Okay, guess what we’re going to put in next?

An onion. Then we’re going to go with some green peppers and then finish up with some vinegar. And we’re going to let these cook for, like, another hour, hour and a half until the Trotters get tender. Family ready? Was that a bam? You just got a call.

Emerald The trout is a nice and tender fat pig. Tails, pig ears, head, cheese, head, snout. I think I’ve had about every part of the pig. And you’re just loading it up, aren’t you? I’m got to have some in stock. Nothing like a little foot juice.

There you go. Wasn’t Kevin Bacon in a movie called Foot Juice? Parsley? Jump in there. That piece right there. Oh, delicious. Yes, they are. Tastes like pork, but kind of got that same texture. Mm mm. It’s super tender. The broth is great with it.

Dynamite, man. I’ve enjoyed all the parts of the pig. Now I think I just wrapped it up with some pigs feet. So I’m here in South Bound Brook, New Jersey, which is about 45 minutes from New York City to check out a meat market. Well, it’s not just really a meat market.

It’s a meat market and kind of like a deli. And well, it’s not just that it’s run by a family. Well, it’s not just run by a family. It’s headed up by a kid. And he’s not really just a kid. He’s 18. He’s a senior in high school.

Well, if you think this story is great, I hear the food’s even better. This is Joe’s meat market. Eggplant parm over linguine. We come to Joe’s because we want quality meats. They got pretty much anything for everybody. Penny, vodka, shrimp and chicken. They do make the very best Italian in the whole area.

That’s Joe and Dolly Lacourt who have gone full tilt at their restaurant Meat Market Deli for 30 years. And now their 18 year old son runs the show. This is crazy. Walk me through it, boss. I started when I was 12 and I bought the guy out when I was 18.

I was talking to the boss. Oh, yes. No, go ahead. He is the boss. He had a meat knife in his hand when he was 12. Every day after school I used to come and just watch the cooks. He wants to take over the family business. Giovanni learned a lot from his father.

He makes everything fresh. One market, Sloppy Joe. The market’s sloppy Joe is amazing. Turkey, roast beef, corned beef, coleslaw, the Russian dressing, three pieces of bread. One of the best sandwiches you’re going to eat. What are we making? First the brine for the corned beef. We start with the hot water.

This is for the Sloppy Joe. Is it a Sloppy Joe? Typically tomato sauce and sloppy. And we do it a little different. Curing salt, sugar and regular salt. So that’s not a pink salt. It’s the same as the pink salt. Right? Just not it’s not pink.

It’s not pink, but it does the same purpose. So this is going to give it that red hue to the meat. Yes. Pickling spice, smashed garlic, chopped onions, add the meat and then the cold water. And that’s going to sit for how long? 48 days. For 48 days. We put in a pan.

Carrots, onions, a little water, and we cook it 500 for three hours, wrap it up the next day. It’s ready for use. Now we’re going to be making the turkey parsley, garlic, white pepper, paprika, olive oil. I’m just going to give this a dry rub. Yes. And what. Temp? 375 for two.

Hours. And what are we going to make next? Coleslaw, cabbage, carrots, sugar, celery seed, salt, white vinegar and mayo. Next up, the roast beef. Good man. Salt, garlic powder, black pepper and minced onion. And then just sprinkle it on top, put it in the pan, get the water.

We’re going to let this go. How long? Two hours at 375. Let’s make it happen. Captain. Rye bread. Russian. No, Slow down. Three pieces of bread. That means this thing is going to go. Coleslaw on to corned beef. You’ve sliced it so thin, it’s only got one side. Great color, great flavor.

Turkey. The roast beef. Deadman. Swiss cheese, toothpicks. That’s not toothpicks. That right there is like a saber. Put Russian on top. It’s a little messy. Thank you, Captain. Obvious Captain. Obvious. Come to the beach now. Can anybody eat a whole one? Oh, yeah, they like it.

Just help him to the car and let him sleep it off. I don’t know what I like. More about the sandwich that you guys are roasting all these meats and brining them. Or the Russian is delicious. Slavs got good crunch doesn’t overpower it. Corned beef is out to lunch. Roast beef cooked perfectly.

Turkey delicious. Really good Swiss cheese thinly sliced When a cold sandwich can taste that good. It’s because using quality ingredients and doing it the right way. Yes. Thank you. Impressed. Thank you. Market Sloppy Joe. The Russian dressing. You can tell how fresh it is. Two good buddies, Mike, Brian, and Jess.

It’s exactly what a sloppy Joe should be covered with meat. This is a meal for our family. So I’m here in south New Jersey in a town called Somers Point. Now, this is where people cruise through to go down to the boardwalk in Ocean City, but more importantly, to visit this joint.

This is the grilled cheese and crab cake company. Donna Summer’s point, funky little joint called the. Crab Cake Co. It’s a catchy name. Everything is amazing. Big bad fish, which everybody comes in here and is like, Oh, what do you guys serve here? Grilled cheese and crab cakes.

And the guy marrying the two is Steve Novak. Throwing another crab cake, the other melt. Now, who bought this place back in 2010? Thanks to a little help from the family. Brothers pitching in and grandparents backing him up. Gotta love grandma. Gotta love. Grandma. She dropped the coin.

Grandma Tarentine. We call her Jeter, though. And Grandma’s investment is built on a classic. Who doesn’t love grilled cheese? It’s the ultimate comfort food. You can put anything inside a grilled cheese. And he does it the best.

I got the crab melt. It’s a grilled cheese sandwich and it has a crab cake in the middle. It’s what they’re known for here. Let’s get into it. All right. So first thing we’re going to do is add our mayo to the bin.

Next, we’re going to add our eggs, then our fresh lemon juice. I like to use honey mustard. A little Sriracha. I think Sriracha just makes everything better. It’s just a little crystal hot sauce. A little extra heat sauce, Old bay seasoning. Say hey for Old Bay. There you go. Hey. Hey.

Actually, this is celery seed. He at one point over here. A little celery seed. Very nice. And then baking powder, a load of fresh chopped parsley. And then we whisk her up. She’s good to go. Next, we add our panko bread crumbs. So you want to make sure it’s incorporated in real good.

Now, the crab. Let’s talk about. That jumbo lump. Treat it very gingerly now, correct? Exactly. Because you don’t want to bust it up. People like to see those real big lumps, My. Lovely crabby lumps. That is some creamy actually. This will solidify once it sets, it’s going. To have to.

So we’re going to throw a little butter on the grill. Okay. We’re going to take our crab cake. Put it right on the butter. Butter the bread. You and butter. Monterey Jack. Cheese. I mean, shouldn’t you have it like on a squirt pump or something? Like probably you’re going to steam the bread.

Just make sure we melt the cheese real good. So we’re going to let this cook up on both sides. This is our crab melt. Wow. Crabcake is a little bit creamier than most people expect. Crispy on the outside. Tons of crab. No question about the amount of crab in there.

Nice crunch of the toast. Not too much cheese. Gonna pull it off, man. Nicely done. Thank you. Nicely done. I love it. It’s a favorite. It’s moist. It’s fresh. It’s delicious. You can either have it plain or angry. Angry here means Sriracha and jalapenos. You make the cheesesteaks angry.

Cream of crab soup. You can get that angry. Having the sandwich angry makes me very happy. You know, I love being from California. We got some of the best of the best. But what I wish we had more of is old school Italian deli’s like this with they’re scratch making their own desserts.

They’ve got a deli case full of everything. We’re talking about prepared meals. We’re talking fresh pasta, homemade sausage. I mean, you name it, they got it. So the next time you find yourself in Robbinsville, New Jersey, you’ve got to check out Dolce and Clementes. Right on. Stuffed roast pork is ready.

Come get it. Just an awesome place. Who’s next? Authentic Italian. There’s nothing here that isn’t. You got the. Ricotta there for the sauce. More than 100 fresh. Home cooked items every single. Day. Locatelli which are giant specialties. Owner Joe Clemente has learned over a lifetime. I started when.

I was nine and my family’s business that. Was Clemente’s Italian market in Brooklyn, not far from the butcher shop that Joe’s father in law, Frank Dolci, grew up in. Dolci Meats. Dolci Meats started eight years old.

And after Joe spent time as a New York City cop, he and Frank joined forces to open up this mother of a market deli and restaurant. What did the family think of this idea? First, terrible. Nobody was excited about this. But it’s a perfect combo. You get everything from sauces to salads.

And homemade Italian breads that are just delicious. I’ll take one. Prosciutto bread, please. Prosciutto bread. My most favorite. Thing that Dolce and Clemente serves. Filled with all different varieties of meat. Stuffed prosciutto, bread. Hit it. First, we’re going to put in the prosciutto. So quiet. Next, we’ll put the ham in mortadella.

Ground up, mortadella. That should have been my middle name. Next, we’re going to put the Sopressata in. We’re. This recipe comes from my grandfather. Pepperoni. During the holidays, we’ll sell between 15 and 20,000 of these Christmas wreaths. 15 to what? 20,000 of this. Of these. And you break them all here. All here.

I put the provolone last so it can grab all the meat that’s left inside there. I dig it. I’m going to put the crushed black pepper in. I would like a snow cone of that, please. Just for science. It’s so good. Don’t touch that.

We’re going to make the dough now. So we’re gonna dump the water in the mixing bowl. Yeast. Salt and sugar together. Next is the oil. Type of fire We’re working with high gluten. Like a pizza dough. Like a pizza dough flour. Yep. On the. Mixer. How long? About ten, 12 minutes.

Then we portion it. Then we let it rest overnight. Okay. This is how we’ve been doing it for years in my family. Push it down on one side and you flip it over and you make sure you got enough on the other side. And you pick it up.

Fold over. Fold it over from the outside. Starting in the forward. You just roll it. That’s the official football of Flavortown. I got to see that again. Set some music to it for me. Maybe Italian opera. On Moby Dick. Albumul. Avanco de Pencier. Then we bake it off. What? Temp?

350. 38 minutes, not 37. 38. Exactly. Too pretty to cut? No, you got to cut one and try it. All right. All right. Stromboli gun while. You take some olive oil. Extra virgin, some moscatelli. I’m sending this out for Christmas. Just a little parsley to dress it up. So here you go.

That, right? It’s too pretty to eat. No, it’s not. Is ridiculous. But when you cook these Italian meats and you let all the fat cook into the dough, you just get all the flavor. The depth of flavor in this is massive. The key, though.

Is how you cook the meat on the outside of the bread. Gives it that crunch out of. Bounds, especially out of bounds. Thank you. Oh, you want this for sure? Trust me. One more bite just for you.