Guy's Big Bite (2006–…): Season 14, Episode 12 - Panini Party - full transcript
-- Captions by VITAC --
Closed Captions provided by
Scripps Networks, LLC.
Welcome to "Big Bite,"
and today,
it's all about paninis.
Now, for the last 5 or 10 years,
all we've been talking about
is paninis in the United States.
Me? I saw them happen back
in '85 when I lived in France.
Now, not everybody has
one of those cool
electric panini presses
that takes forever to heat up.
and until I make one
that's super-fast,
I'm gonna show you
the Guy Fieri panini press,
and that's this --
two cast-iron skillets!
To kick off the panini party,
we're starting off
with my Waldorf chicken salad
panini --
Warm pressed sandwiches
filled
with shredded roast chicken,
toasted walnuts, diced apples,
red grapes,
and a creamy herb dressing.
This is my kind
of chicken sandwich.
Now, to go with that,
how about sweet potato latkes?
We're talking shredded sweet
and russet potatoes
fried into golden,
crispy pancakes.
I like to serve mine
with a little dollop
of sour cream.
Now, to drink, I'm mixing up
a sweet-tea cocktail
with cucumber, mint,
raspberries, and lemon.
It's cold, it's refreshing,
but watch yourself
'cause it goes down easy.
All right, let's start
with this chicken.
Now, I love roasted chickens.
The kids love chicken.
We'll do two or three
on a Sunday
and have them
for the rest of the week.
This bad boy right here
needs a little bit of help --
some carrots, some celery,
a little lemon, some thyme,
and an onion.
That's not all it needs,
but that's what it's gonna get.
But this right here
is a great way to do chicken,
add a lot of flavor to it.
You see these ingredients.
It's kind of what goes
into Thanksgiving.
Get a little bit of onion.
This is just gonna get stuffed
in the cavity,
so it doesn't have to
be perfect.
A little rough chop
of some garlic.
Just make sure we're at 375.
Roast for about an hour,
depending on the size
of the bird.
And me, I'm looking
for air-cooled, organic --
the best chicken I can get,
especially
when I'm feeding the kids.
Okay, we got this together.
Let me get a little thyme
in there.
A little lemon.
Okay, a little olive oil
on the outside.
[ Whistles ]
[ Chuckling ] A little olive oil
in the cavity.
Rub it down a little bit here.
A little salt on the outside.
Cracked black pepper.
Don't even think you're making
this for the salad.
Just think about
you're roasting a chicken.
A little pepper inside.
You get the idea.
We'll rub it around, beautiful.
Now we'll go in with some
of these ingredients...
...the thyme and the garlic
and the lemon.
Oh, look at that. Huh?
You talk about building flavor.
When this starts getting hot,
all that coming out...
Now we'll grab a piece of twine.
I'll bind my legs --
helps lock in the ingredients,
as well.
Perfect. Okay.
Put these wings back.
Throw this bird on.
Go over to the sink,
wash up.
Okay, so what's gonna happen
is I left that bird sit out
just before you guys got here.
Let the bird sit out, kind of
come to room temperature.
It's really gonna
get a chance to roast nice
and put a nice crust on it.
Like I said, oven's 375.
We'll pop it in.
It's gonna roast for about
an hour, about 165 degrees.
Okay, in we go.
Keep an eye on it.
Sometimes
I'll take it and turn it,
especially
if I got a few birds in there
'cause you get
different hot spots.
Okay, so that's all together.
Now let's talk about --
Now let's talk about making
this latke.
Do you guys like latkes?
I love latkes.
I never had them much
on the West Coast.
I go out to the East Coast --
I see them everywhere.
So, we got some flour.
We've got a couple eggs.
So, a latke --
I like latke a lot.
This is
a shaved potato pancake...
...pancake, I guess,
but "pancake"
sounds the wrong way
'cause you say, "pancake,"
and people are like,
"Oh, pancakes."
No, it's its own
little appetizer,
its own little meal,
its own
little delicious concoction,
and it's been around forever.
Okay, I need some egg white
here for this.
I got one egg. Come on.
Great.
I'm gonna try to salvage
a white out of that.
Come on.
See how I'm doing this
over this bowl, versus --
There we go.
See how I'm doing it over
this bowl, versus this one,
so in case I had
a little accident there with it,
I didn't contaminate this?
Okay, and with that white...
A little flour.
This is all gonna work together
as the binding ingredients.
What we're gonna do
is we're gonna take some
sweet potatoes and some russets,
and we're gonna shred them,
mix them together,
then we'll fry them up.
They're crispy.
They're about that thick.
You could put anything on them.
People like to put applesauce,
sour cream.
You'll see, okay?
A little bit of flour...
...and a touch of some cinnamon.
Just a little bit of cinnamon
for this.
Believe it or not,
if I put cinnamon,
what's gonna follow up
right behind it?
Cayenne pepper.
Whew!
Just got a little spicy.
All right, garlic.
And these are gonna go so well.
When you think about eating
this great grilled panini
with the pressing
and the focaccia bread...
this will go right alongside.
A little granulated garlic.
Okay.
Mix this up a little bit,
creating a well.
It should be nice and creamy.
There we go.
One more thing I need.
Just a little off the top --
some chives --
some color, some great flavor.
Chives and latkes
just seem to go together.
Put that in.
Okay, so that
has all come together.
Get this out of the way.
Now let's talk
about the potatoes.
Now, a lot of times,
you'll see the russet potato
taking the lead.
I'm gonna cut mine a little bit
and cut it
with some sweet potatoes.
So, look here.
Box grater -- super key.
Second -- sweet potato, russet.
Third -- got to have a peeler.
Now, here's the idea
behind this.
We're gonna
do about equal parts,
then we're gonna soak them
in a little bit of water,
pull some of that starch out,
put them together
in this binding ingredient,
make this little patty,
hit it hot,
sear both sides, nice crust.
It's a whole party
about paninis and latkes
when you come back
on "Big Bite."
Shredding some sweet potatoes
all coming together
for some fantastic latkes,
and this is all
for my panini party.
All right, that's enough.
I'm done.
I hate getting down to the nub.
I usually
get part of a finger in there.
All right, into some water,
pulling out
a little bit of the starch.
I also have some russets
down in the bottom there,
and I'm gonna put these together
for a fantastic latke.
I've had some great latkes,
and I've had
some really bad latkes.
They should not be super-greasy.
They should
have some great texture.
They should be soft and tender
in the middle.
And I thought
using the sweet potato in there
really made it
something different.
Just a good, straightforward,
"this is how you do a latke,"
and that's it, you know?
If you're gonna make it,
make it right.
A lot of times, people will
do it with just the russets.
I'm mixing it up, adding some
sweet potato in there.
We'll let that drain.
We're in good shape.
All right,
talk about the panini --
the Waldorf panini.
We got a roasted chicken
going in there
stuffed with carrots and celery
and onions and thyme
and a little bit of garlic,
and that's
all coming together great,
but now we're gonna talk
about making this dressing
that's gonna go for it.
Let's see here. I need an apple,
a stalk of celery.
Wash this real quick.
Let's get the mayo in here.
I need about a cup or so.
Some whipped cream cheese --
a little bit lighter.
It's not as thick.
Got the ribs of the celery.
Make sure it's nice and crisp.
Get a real nice uniform cut
on this.
You just want
to have everybody in balance.
That's enough celery.
Okay, next one -- the apple.
That side.
And this is kind of
what's expected in this salad
when you eat it
at the Waldorf Astoria.
You expect to see that it's got
all these nice, uniform cuts.
And we'll get some grapes
in here in just a second,
And the grapes --
That's the funniest thing.
Think about
making this warm sandwich
and having a salad inside
of a sandwich with grapes in it,
but it just makes it.
You bite in to one of
those grapes, you will love it.
Okay.
So, let's grab some grapes --
nice little stem of them --
seedless.
Pop those off.
I like the small ones going in
to this,
otherwise, the big ones
you have to go
and cut them into quarters,
and I just want
to cut these into half.
I'm herding cats right now
trying to keep these
all on the board.
There we go.
Sharp knife.
Don't want
to crush out the juice.
Two at a time.
I'm so ninja.
There we go.
Okay, so this whole mixture
goes in here...
...and the key --
the next key --
and there's
all these critical points
of making this
a fantastic chicken salad --
is having the balance --
so, the right size,
now the right acidity.
Roll that out.
A little lemon juice in here,
a little salt and pepper
will go in.
This is a meal in itself.
Yeah, I think you could probably
throw some kind of bean in here,
make it a vegetarian Waldorf.
A little salt, some pepper,
quick mix,
and we got to
grab that chicken out,
and that'll get added to this,
and it will be money.
Okay, let's grab that chicken.
375 degrees,
come out at about 165 degrees.
This is final temperature.
Look at that golden skin.
The pepper -- trust it.
Kept everything inside.
Ch-ch-ch-ch.
Get a little trivet there.
Awesome.
Okay, done, done, done.
Let's talk about the latke.
So, the russet,
the sweet potato --
nice and light and dry,
sticking to my fingers.
Over to the little mixture
that we made here.
Don't want too much potato
to binding mixture,
so we'll see where that puts us.
Give this a stir.
Now, I've got some oil
pre-heated over here
in a cast-iron skillet.
Why cast iron?
It holds
its residual temperature,
so it's not relying
just on the flame itself.
So, when I drop these potatoes
that are cold --
I put a little mound
like that in there --
it doesn't drop the temperature.
They don't sit there soaking
in the oil, absorbing all of it.
Put a little salt
and pepper in this.
Okay, so here's what happens.
Pull this out.
It's a little bit wet.
Gonna form a little patty --
a little bit more --
like that.
Flatten it out.
Nice and gently, drop it in.
So, latkes,
the Waldorf chicken salad
panini,
the panini maker --
two cast-iron skillets, and you!
Come on back.
This is gonna be a good one.
So, you see what happens?
You roast a little chicken,
and all the dogs show up.
This is the newest member
of the family.
This is Roxy.
Good girl.
And there's Cowboy.
Good catch, Cowboy.
And of course we got to feed
Rock Star a little something.
There you go.
Get that -- All right,
get out of here, you guys. Go.
All right, welcome back --
"Guy's Big Bite."
The dogs are all eating
in the kitchen.
I'm not supposed
to feed them in the kitchen
because she won't leave now.
So, I've got
some roasted chicken
that we did here.
Look at this --
tender, delicious, fantastic,
going together...
Okay, Roxy.
[ Whistles ]
Go get it.
Oh, this is just painful.
There you go.
So, this is
all coming together
for this fantastic
Waldorf salad --
Waldorf chicken salad panini.
Now, I've got my cast iron
heating up.
Oh, over here real quick --
I got to flip my latkes.
Yeah, there we go.
Nice golden brown on the latkes.
Sweet potatoes, russet potatoes,
bound together -- come on.
There we go.
Excellent.
Bound together
with a little egg white,
some egg, some flour --
fantastic.
All right.
Back to the chicken.
So, the chicken is --
After the Waldorf Astoria,
where you get the great salad
with the walnuts
and the grapes --
Well, the grapes and the celery
and the apples are all in there.
Now I'm gonna start
taking this shredded chicken,
drop it right in there.
And like I said,
I have cast-iron skillets
that are heated up
'cause that's my Guy Fieri
at-home panini press.
I'm not a big
electronic-gadget-kitchen
kind of guy.
I mean, I have
a couple immersion blenders,
that kind of stuff,
but otherwise --
toaster ovens and all that --
That's not really
in my wheelhouse.
So, when it comes
to a panini machine,
unless I'm gonna
go down to Meyer's
and buy one of the super-duper
panini machines
that cost 1,500 bucks,
which takes up
a bunch of counter space,
I'm gonna panini it my way --
two cast-iron skillets.
Awesome.
Start with the parsley,
a little bit of tarragon.
I love this anise flavor --
a little bit
of this licorice flavor
that comes from this --
not the stems, just the leaves.
Hang on a second.
Back to my latkes.
I don't want them to over-brown.
Nope. We're doing okay.
Chop this up.
Okay.
So, give this a chop.
You've got to
have the tarragon in this --
super-key piece,
and, no, you cannot
just go and pour some ouzo
if you don't have tarragon.
Well, maybe you could,
but I don't think it
would be the right thing.
You could smell it --
Just when I'm cutting
the tarragon right now,
you could smell
all that anise flavor,
all that licorice flavor
coming through.
Now, inside this mixture,
I have some mayonnaise,
some whipped cream cheese,
some gala apples,
some celery, okay?
Sprinkle that in.
And let's do some walnuts.
This is another one of the keys.
The walnuts, the grapes,
and the tarragon,
I think, are the real keys.
Give these a quick little chop.
Now, I got some beautiful,
locally baked focaccia bread
with not too much topping on it.
This isn't going
into the Italian-bread style.
I just want a nice, loafy,
spongy, crusty bread.
Okay?
In with these.
The rest of it.
There we go.
Stir it up.
Oh. This could be eaten just
by itself on a bed of lettuce,
but we're gonna put it
into a sandwich.
And remember, I put that
whipped cream cheese in there.
It'll really help bind this up
when it gets super-hot
sitting inside this at-home,
Guy Fieri panini press.
All right, good.
Let me grab the latkes.
I know I'm gonna burn them.
I'm just worried
that I'm over here talking,
and this is gonna --
So, we'll pull these off --
sweet potato, russet potato.
Money latke. Okay.
Oh, while I'm down here,
let me grab this focaccia bread.
[ Sniffs ] Mmm!
Spongy, nice crust, baked,
a little herb on the outside,
light, and delicate.
Right through.
[ Chuckling ] The dogs are back.
Hi, Rox. [ Smooches ]
There's a good girl, huh?
This is Ryder's dog --
got Roxy for Christmas.
Santa brought her.
Big sled.
Okay.
So, put it down with this.
Actually, let me come
to this side with it.
I want to get my tops
and bottoms correct.
Really loading it up...
...right to the edge.
The celery -- one of my favorite
parts of this panini.
See what I was saying
about having that
whipped cream cheese in there,
how it really holds it together?
So, this should give me
about four sandwiches.
There we are.
On top.
Give it a little press.
Now here's the key --
the panini maker!
We talked about those metal ones
that you have to pre-heat
and that whole game.
I have cast-iron skillets
that are heated up.
A little bit of oil in there --
just a touch --
just so it doesn't stick.
Grab one of these bad boys.
Drop it right down in.
Oh, the crust on this
is gonna be amazing.
I'm gonna shut all my heat down
right now.
Okay, then we'll just hit
a little touch
of some oil on top,
just so this cast iron
doesn't stick to the top of this
and tear off the crust.
That...
...right on top.
Give it a little press.
Huh?
At-home panini, baby.
All right, the latkes are done,
the sandwiches are pressing,
the paninis will come about,
and we'll make a cocktail
when you get back.
And the dogs will be back,
for sure.
See you in a little bit.
Where have you guys been?
I've been waiting for you.
This is the big unveiling
of my at-home,
cast-iron panini party.
Voilà.
Hot cast iron on top,
hot cast iron on the bottom.
We have a Waldorf
chicken salad panini.
Voilà.
We've got apples, celery.
We've got the roasted chicken
in there,
a little bit
of whipped cream cheese,
the whole enchilada --
well, not enchilada,
but you get the point.
Let these rest for a second,
and then
we're gonna cut into them.
It's gonna be outstanding.
The latkes are done.
We'll hit those
with some sour cream,
but I need a cocktail.
All right, let's talk
about a great cocktail.
Let's talk
about something southern.
Making paninis, a little picnic.
A little cucumber.
There we go.
Just a touch
of some refreshing cucumber.
That'll drop in
with some raspberries --
not grapes.
That was in the sandwich.
Raspberries, some mint.
There we go.
And a little sweet-tea vodka.
So, this is kind of
like an adult Arnold Palmer.
Just a little touch of that,
want to give it a quick muddle.
Ice cube here
to help that muddling process.
Vodka is taking on so many
different flavors.
I mean, there's
bubble-gum flavored vodka.
So, to find a sweet-tea vodka
and incorporate that
with a little bit of lemonade
and give it a little muddle
is a great --
you know, is a great complement
to this type of sandwich,
and it makes you feel like
you're having a summer party.
Okay, some more sweet tea
and a little bit of lemonade.
A touch more of some ice.
Into a mason jar, of course.
A little bit more ice.
More lemonade.
Give it a stir, huh?
Raspberries in there.
There we go.
Give that a taste.
Too many of those
could get out of control.
That's good. Mmm!
Let me grab the latkes.
So, I hit the latkes on here.
A little sour cream.
Applesauce
would also be dynamite.
Sweet potatoes, russet potatoes.
A little bit of egg to bind.
Need a little bit
of color on this.
There we go.
Nice and rustic with that.
Huh?
That's what I'm talking about.
Isn't this how you do it?
Slurring a little bit
from that drink.
Mmm!
Crunchy on the outside,
tender in the middle,
a little bit sweet --
not overly sweet, not a dessert,
and then the sour cream. Mmm!
Now let's take a look
at this panini.
The focaccia bread,
the Waldorf chicken salad --
roasted the chicken --
the grapes, the walnuts,
everything pressed.
Huh?
Oh, yeah!
Tarragon -- got to have it.
Usually
you have Waldorf salad cold.
There's a lot of flavor.
Wait till
you warm it up in a panini
and then try all the flavor.
Out of bounds!
That --
an adult Arnold Palm--
Arnold Palmer,
some latkes, altogether
in my homemade cast-iron
panini machine --
You got to get this recipe.
You're gonna love this one.
I'll see you guys next week.
Killer.
Closed Captions provided by
Scripps Networks, LLC.
Welcome to "Big Bite,"
and today,
it's all about paninis.
Now, for the last 5 or 10 years,
all we've been talking about
is paninis in the United States.
Me? I saw them happen back
in '85 when I lived in France.
Now, not everybody has
one of those cool
electric panini presses
that takes forever to heat up.
and until I make one
that's super-fast,
I'm gonna show you
the Guy Fieri panini press,
and that's this --
two cast-iron skillets!
To kick off the panini party,
we're starting off
with my Waldorf chicken salad
panini --
Warm pressed sandwiches
filled
with shredded roast chicken,
toasted walnuts, diced apples,
red grapes,
and a creamy herb dressing.
This is my kind
of chicken sandwich.
Now, to go with that,
how about sweet potato latkes?
We're talking shredded sweet
and russet potatoes
fried into golden,
crispy pancakes.
I like to serve mine
with a little dollop
of sour cream.
Now, to drink, I'm mixing up
a sweet-tea cocktail
with cucumber, mint,
raspberries, and lemon.
It's cold, it's refreshing,
but watch yourself
'cause it goes down easy.
All right, let's start
with this chicken.
Now, I love roasted chickens.
The kids love chicken.
We'll do two or three
on a Sunday
and have them
for the rest of the week.
This bad boy right here
needs a little bit of help --
some carrots, some celery,
a little lemon, some thyme,
and an onion.
That's not all it needs,
but that's what it's gonna get.
But this right here
is a great way to do chicken,
add a lot of flavor to it.
You see these ingredients.
It's kind of what goes
into Thanksgiving.
Get a little bit of onion.
This is just gonna get stuffed
in the cavity,
so it doesn't have to
be perfect.
A little rough chop
of some garlic.
Just make sure we're at 375.
Roast for about an hour,
depending on the size
of the bird.
And me, I'm looking
for air-cooled, organic --
the best chicken I can get,
especially
when I'm feeding the kids.
Okay, we got this together.
Let me get a little thyme
in there.
A little lemon.
Okay, a little olive oil
on the outside.
[ Whistles ]
[ Chuckling ] A little olive oil
in the cavity.
Rub it down a little bit here.
A little salt on the outside.
Cracked black pepper.
Don't even think you're making
this for the salad.
Just think about
you're roasting a chicken.
A little pepper inside.
You get the idea.
We'll rub it around, beautiful.
Now we'll go in with some
of these ingredients...
...the thyme and the garlic
and the lemon.
Oh, look at that. Huh?
You talk about building flavor.
When this starts getting hot,
all that coming out...
Now we'll grab a piece of twine.
I'll bind my legs --
helps lock in the ingredients,
as well.
Perfect. Okay.
Put these wings back.
Throw this bird on.
Go over to the sink,
wash up.
Okay, so what's gonna happen
is I left that bird sit out
just before you guys got here.
Let the bird sit out, kind of
come to room temperature.
It's really gonna
get a chance to roast nice
and put a nice crust on it.
Like I said, oven's 375.
We'll pop it in.
It's gonna roast for about
an hour, about 165 degrees.
Okay, in we go.
Keep an eye on it.
Sometimes
I'll take it and turn it,
especially
if I got a few birds in there
'cause you get
different hot spots.
Okay, so that's all together.
Now let's talk about --
Now let's talk about making
this latke.
Do you guys like latkes?
I love latkes.
I never had them much
on the West Coast.
I go out to the East Coast --
I see them everywhere.
So, we got some flour.
We've got a couple eggs.
So, a latke --
I like latke a lot.
This is
a shaved potato pancake...
...pancake, I guess,
but "pancake"
sounds the wrong way
'cause you say, "pancake,"
and people are like,
"Oh, pancakes."
No, it's its own
little appetizer,
its own little meal,
its own
little delicious concoction,
and it's been around forever.
Okay, I need some egg white
here for this.
I got one egg. Come on.
Great.
I'm gonna try to salvage
a white out of that.
Come on.
See how I'm doing this
over this bowl, versus --
There we go.
See how I'm doing it over
this bowl, versus this one,
so in case I had
a little accident there with it,
I didn't contaminate this?
Okay, and with that white...
A little flour.
This is all gonna work together
as the binding ingredients.
What we're gonna do
is we're gonna take some
sweet potatoes and some russets,
and we're gonna shred them,
mix them together,
then we'll fry them up.
They're crispy.
They're about that thick.
You could put anything on them.
People like to put applesauce,
sour cream.
You'll see, okay?
A little bit of flour...
...and a touch of some cinnamon.
Just a little bit of cinnamon
for this.
Believe it or not,
if I put cinnamon,
what's gonna follow up
right behind it?
Cayenne pepper.
Whew!
Just got a little spicy.
All right, garlic.
And these are gonna go so well.
When you think about eating
this great grilled panini
with the pressing
and the focaccia bread...
this will go right alongside.
A little granulated garlic.
Okay.
Mix this up a little bit,
creating a well.
It should be nice and creamy.
There we go.
One more thing I need.
Just a little off the top --
some chives --
some color, some great flavor.
Chives and latkes
just seem to go together.
Put that in.
Okay, so that
has all come together.
Get this out of the way.
Now let's talk
about the potatoes.
Now, a lot of times,
you'll see the russet potato
taking the lead.
I'm gonna cut mine a little bit
and cut it
with some sweet potatoes.
So, look here.
Box grater -- super key.
Second -- sweet potato, russet.
Third -- got to have a peeler.
Now, here's the idea
behind this.
We're gonna
do about equal parts,
then we're gonna soak them
in a little bit of water,
pull some of that starch out,
put them together
in this binding ingredient,
make this little patty,
hit it hot,
sear both sides, nice crust.
It's a whole party
about paninis and latkes
when you come back
on "Big Bite."
Shredding some sweet potatoes
all coming together
for some fantastic latkes,
and this is all
for my panini party.
All right, that's enough.
I'm done.
I hate getting down to the nub.
I usually
get part of a finger in there.
All right, into some water,
pulling out
a little bit of the starch.
I also have some russets
down in the bottom there,
and I'm gonna put these together
for a fantastic latke.
I've had some great latkes,
and I've had
some really bad latkes.
They should not be super-greasy.
They should
have some great texture.
They should be soft and tender
in the middle.
And I thought
using the sweet potato in there
really made it
something different.
Just a good, straightforward,
"this is how you do a latke,"
and that's it, you know?
If you're gonna make it,
make it right.
A lot of times, people will
do it with just the russets.
I'm mixing it up, adding some
sweet potato in there.
We'll let that drain.
We're in good shape.
All right,
talk about the panini --
the Waldorf panini.
We got a roasted chicken
going in there
stuffed with carrots and celery
and onions and thyme
and a little bit of garlic,
and that's
all coming together great,
but now we're gonna talk
about making this dressing
that's gonna go for it.
Let's see here. I need an apple,
a stalk of celery.
Wash this real quick.
Let's get the mayo in here.
I need about a cup or so.
Some whipped cream cheese --
a little bit lighter.
It's not as thick.
Got the ribs of the celery.
Make sure it's nice and crisp.
Get a real nice uniform cut
on this.
You just want
to have everybody in balance.
That's enough celery.
Okay, next one -- the apple.
That side.
And this is kind of
what's expected in this salad
when you eat it
at the Waldorf Astoria.
You expect to see that it's got
all these nice, uniform cuts.
And we'll get some grapes
in here in just a second,
And the grapes --
That's the funniest thing.
Think about
making this warm sandwich
and having a salad inside
of a sandwich with grapes in it,
but it just makes it.
You bite in to one of
those grapes, you will love it.
Okay.
So, let's grab some grapes --
nice little stem of them --
seedless.
Pop those off.
I like the small ones going in
to this,
otherwise, the big ones
you have to go
and cut them into quarters,
and I just want
to cut these into half.
I'm herding cats right now
trying to keep these
all on the board.
There we go.
Sharp knife.
Don't want
to crush out the juice.
Two at a time.
I'm so ninja.
There we go.
Okay, so this whole mixture
goes in here...
...and the key --
the next key --
and there's
all these critical points
of making this
a fantastic chicken salad --
is having the balance --
so, the right size,
now the right acidity.
Roll that out.
A little lemon juice in here,
a little salt and pepper
will go in.
This is a meal in itself.
Yeah, I think you could probably
throw some kind of bean in here,
make it a vegetarian Waldorf.
A little salt, some pepper,
quick mix,
and we got to
grab that chicken out,
and that'll get added to this,
and it will be money.
Okay, let's grab that chicken.
375 degrees,
come out at about 165 degrees.
This is final temperature.
Look at that golden skin.
The pepper -- trust it.
Kept everything inside.
Ch-ch-ch-ch.
Get a little trivet there.
Awesome.
Okay, done, done, done.
Let's talk about the latke.
So, the russet,
the sweet potato --
nice and light and dry,
sticking to my fingers.
Over to the little mixture
that we made here.
Don't want too much potato
to binding mixture,
so we'll see where that puts us.
Give this a stir.
Now, I've got some oil
pre-heated over here
in a cast-iron skillet.
Why cast iron?
It holds
its residual temperature,
so it's not relying
just on the flame itself.
So, when I drop these potatoes
that are cold --
I put a little mound
like that in there --
it doesn't drop the temperature.
They don't sit there soaking
in the oil, absorbing all of it.
Put a little salt
and pepper in this.
Okay, so here's what happens.
Pull this out.
It's a little bit wet.
Gonna form a little patty --
a little bit more --
like that.
Flatten it out.
Nice and gently, drop it in.
So, latkes,
the Waldorf chicken salad
panini,
the panini maker --
two cast-iron skillets, and you!
Come on back.
This is gonna be a good one.
So, you see what happens?
You roast a little chicken,
and all the dogs show up.
This is the newest member
of the family.
This is Roxy.
Good girl.
And there's Cowboy.
Good catch, Cowboy.
And of course we got to feed
Rock Star a little something.
There you go.
Get that -- All right,
get out of here, you guys. Go.
All right, welcome back --
"Guy's Big Bite."
The dogs are all eating
in the kitchen.
I'm not supposed
to feed them in the kitchen
because she won't leave now.
So, I've got
some roasted chicken
that we did here.
Look at this --
tender, delicious, fantastic,
going together...
Okay, Roxy.
[ Whistles ]
Go get it.
Oh, this is just painful.
There you go.
So, this is
all coming together
for this fantastic
Waldorf salad --
Waldorf chicken salad panini.
Now, I've got my cast iron
heating up.
Oh, over here real quick --
I got to flip my latkes.
Yeah, there we go.
Nice golden brown on the latkes.
Sweet potatoes, russet potatoes,
bound together -- come on.
There we go.
Excellent.
Bound together
with a little egg white,
some egg, some flour --
fantastic.
All right.
Back to the chicken.
So, the chicken is --
After the Waldorf Astoria,
where you get the great salad
with the walnuts
and the grapes --
Well, the grapes and the celery
and the apples are all in there.
Now I'm gonna start
taking this shredded chicken,
drop it right in there.
And like I said,
I have cast-iron skillets
that are heated up
'cause that's my Guy Fieri
at-home panini press.
I'm not a big
electronic-gadget-kitchen
kind of guy.
I mean, I have
a couple immersion blenders,
that kind of stuff,
but otherwise --
toaster ovens and all that --
That's not really
in my wheelhouse.
So, when it comes
to a panini machine,
unless I'm gonna
go down to Meyer's
and buy one of the super-duper
panini machines
that cost 1,500 bucks,
which takes up
a bunch of counter space,
I'm gonna panini it my way --
two cast-iron skillets.
Awesome.
Start with the parsley,
a little bit of tarragon.
I love this anise flavor --
a little bit
of this licorice flavor
that comes from this --
not the stems, just the leaves.
Hang on a second.
Back to my latkes.
I don't want them to over-brown.
Nope. We're doing okay.
Chop this up.
Okay.
So, give this a chop.
You've got to
have the tarragon in this --
super-key piece,
and, no, you cannot
just go and pour some ouzo
if you don't have tarragon.
Well, maybe you could,
but I don't think it
would be the right thing.
You could smell it --
Just when I'm cutting
the tarragon right now,
you could smell
all that anise flavor,
all that licorice flavor
coming through.
Now, inside this mixture,
I have some mayonnaise,
some whipped cream cheese,
some gala apples,
some celery, okay?
Sprinkle that in.
And let's do some walnuts.
This is another one of the keys.
The walnuts, the grapes,
and the tarragon,
I think, are the real keys.
Give these a quick little chop.
Now, I got some beautiful,
locally baked focaccia bread
with not too much topping on it.
This isn't going
into the Italian-bread style.
I just want a nice, loafy,
spongy, crusty bread.
Okay?
In with these.
The rest of it.
There we go.
Stir it up.
Oh. This could be eaten just
by itself on a bed of lettuce,
but we're gonna put it
into a sandwich.
And remember, I put that
whipped cream cheese in there.
It'll really help bind this up
when it gets super-hot
sitting inside this at-home,
Guy Fieri panini press.
All right, good.
Let me grab the latkes.
I know I'm gonna burn them.
I'm just worried
that I'm over here talking,
and this is gonna --
So, we'll pull these off --
sweet potato, russet potato.
Money latke. Okay.
Oh, while I'm down here,
let me grab this focaccia bread.
[ Sniffs ] Mmm!
Spongy, nice crust, baked,
a little herb on the outside,
light, and delicate.
Right through.
[ Chuckling ] The dogs are back.
Hi, Rox. [ Smooches ]
There's a good girl, huh?
This is Ryder's dog --
got Roxy for Christmas.
Santa brought her.
Big sled.
Okay.
So, put it down with this.
Actually, let me come
to this side with it.
I want to get my tops
and bottoms correct.
Really loading it up...
...right to the edge.
The celery -- one of my favorite
parts of this panini.
See what I was saying
about having that
whipped cream cheese in there,
how it really holds it together?
So, this should give me
about four sandwiches.
There we are.
On top.
Give it a little press.
Now here's the key --
the panini maker!
We talked about those metal ones
that you have to pre-heat
and that whole game.
I have cast-iron skillets
that are heated up.
A little bit of oil in there --
just a touch --
just so it doesn't stick.
Grab one of these bad boys.
Drop it right down in.
Oh, the crust on this
is gonna be amazing.
I'm gonna shut all my heat down
right now.
Okay, then we'll just hit
a little touch
of some oil on top,
just so this cast iron
doesn't stick to the top of this
and tear off the crust.
That...
...right on top.
Give it a little press.
Huh?
At-home panini, baby.
All right, the latkes are done,
the sandwiches are pressing,
the paninis will come about,
and we'll make a cocktail
when you get back.
And the dogs will be back,
for sure.
See you in a little bit.
Where have you guys been?
I've been waiting for you.
This is the big unveiling
of my at-home,
cast-iron panini party.
Voilà.
Hot cast iron on top,
hot cast iron on the bottom.
We have a Waldorf
chicken salad panini.
Voilà.
We've got apples, celery.
We've got the roasted chicken
in there,
a little bit
of whipped cream cheese,
the whole enchilada --
well, not enchilada,
but you get the point.
Let these rest for a second,
and then
we're gonna cut into them.
It's gonna be outstanding.
The latkes are done.
We'll hit those
with some sour cream,
but I need a cocktail.
All right, let's talk
about a great cocktail.
Let's talk
about something southern.
Making paninis, a little picnic.
A little cucumber.
There we go.
Just a touch
of some refreshing cucumber.
That'll drop in
with some raspberries --
not grapes.
That was in the sandwich.
Raspberries, some mint.
There we go.
And a little sweet-tea vodka.
So, this is kind of
like an adult Arnold Palmer.
Just a little touch of that,
want to give it a quick muddle.
Ice cube here
to help that muddling process.
Vodka is taking on so many
different flavors.
I mean, there's
bubble-gum flavored vodka.
So, to find a sweet-tea vodka
and incorporate that
with a little bit of lemonade
and give it a little muddle
is a great --
you know, is a great complement
to this type of sandwich,
and it makes you feel like
you're having a summer party.
Okay, some more sweet tea
and a little bit of lemonade.
A touch more of some ice.
Into a mason jar, of course.
A little bit more ice.
More lemonade.
Give it a stir, huh?
Raspberries in there.
There we go.
Give that a taste.
Too many of those
could get out of control.
That's good. Mmm!
Let me grab the latkes.
So, I hit the latkes on here.
A little sour cream.
Applesauce
would also be dynamite.
Sweet potatoes, russet potatoes.
A little bit of egg to bind.
Need a little bit
of color on this.
There we go.
Nice and rustic with that.
Huh?
That's what I'm talking about.
Isn't this how you do it?
Slurring a little bit
from that drink.
Mmm!
Crunchy on the outside,
tender in the middle,
a little bit sweet --
not overly sweet, not a dessert,
and then the sour cream. Mmm!
Now let's take a look
at this panini.
The focaccia bread,
the Waldorf chicken salad --
roasted the chicken --
the grapes, the walnuts,
everything pressed.
Huh?
Oh, yeah!
Tarragon -- got to have it.
Usually
you have Waldorf salad cold.
There's a lot of flavor.
Wait till
you warm it up in a panini
and then try all the flavor.
Out of bounds!
That --
an adult Arnold Palm--
Arnold Palmer,
some latkes, altogether
in my homemade cast-iron
panini machine --
You got to get this recipe.
You're gonna love this one.
I'll see you guys next week.
Killer.