Guy's Big Bite (2006–…): Season 7, Episode 20 - Totally Tempting Tostada - full transcript

You know, I like it hot...

I like it cold.

I like it by itself,
i like it in a sandwich,

just on a plate.

I like a little bit of it,
i like a lot of it.

I like it if you make it,
i like it if I make it.

I like it if
your mom makes it.

Yeah... what is it?

You're right, corned beef.

And today I'm introducing
my Irish Linguini.

It's brimming with
sauteed cabbage



and shredded corned beef,

all coated in a tangy-mustard
Irish cheddar sauce.

Next, my beet salad
with goat cheese

stars Ruby red beets,
roasted and sliced,

served with goat cheese rounds
that I coat in pine nuts.

It's all served
over plenty of greens.

Finally, I end this festive meal

with a frosty glass
of my stout milkshake.

Thick with chocolate ice cream,

it's the perfect balance
of sweet and malty.

If only Saint Patty
could see this one.

So to start off this great
corned beef pasta dish,

I've gotta have
a great salad.

And what's that
gonna start with?



Believe it or not, beets.

Now I gotta tell you,
just like you,

I know someone's going,
"aw, beets, come on, big bite.

"Can't we just have, like,
a salad with blue cheese

"and crunchy-crunchy?"

Well, these beets are
gonna make you a fan
of beet salad, trust me.

Okay, so just rinse 'em off
a little bit

and bring 'em over here.

Okay, I want 'em
a little bit wet.

I'm gonna wrap 'em
in tinfoil in a second,

but actually I need to just
cut off the stems.

Trim these off,
have 'em rinsed.

Some tinfoil in
a preheated oven

at about 400 degrees, okay?

Look at that, look at
that beautiful color.

Okay, get some tinfoil.

Now I'm gonna double up
this tinfoil

just so I don't have a little
accident there and snag it.

You know, sometimes you'll be
putting tinfoil on there

and you snag it on the rack,
so we double this up.

If you're lucky enough
to have some of

that industrial-strength stuff,
maybe you don't have to do this.

Down like that.

Uh, pepper.

Salt... uh, let's see here.

A little olive oil, of course.

And let's pop
a couple pieces of...

Dinner is served.

Little bit of crushed garlic.

There we go.

And how about some thyme?

That seems like
a good amount.

Okay, so what's gonna happen?

Well, kinda wrap
them up like this.

Close the top up, kinda like
we're roasting garlic,

kinda like that idea.

Don't wanna put
too much pressure on it.

Don't wanna poke a hole in it.

Bring it over to the oven,
400 degrees, about an hour.

Bring 'em out,
let 'em cool down,
slice up nice.

Okay, there we go.

That's the beginning of this,

and I really am...
I'm not kiddin' ya.

Talk about Saint Patty's day,
you talk about any day.

I'm actually hurt that it's
only Saint Patty's day

that they really talk about
corned beef being this big deal.

To me, it should be
an everyday thing,

breakfast, lunch, and dinner.

Um, okay, some cabbage.

Some butter in
Abe Lincoln's butter dish,

and let me see here...

Two carrots.

Oh, I gotta grab some
dry herbs out in a second.

Okay, there we go.

Do a little preheat
on this pan.

Now this right here is
where I'm going to make

this delicious corned beef
pasta dish,

actly, some carrots off
and some cabbage.

You'd expect to find that
in just some corned beef

when you go and have it as
a corned beef dinner, right?

So why not?

So we'll cut these up.

Actually, you know what?

I'll cut these up
just a bit smaller.

Yeah, you wanna be able
to see it in there,

but I don't wanna be
fightin' with it.

This isn't a corned beef dinner,
it is actually a pasta,

so I gotta make 'em so that
they're more manageable.

Okay, these go down,
get those coated.

Let's get some cabbage in.

Aw, this is my
favorite part, actually.

Cabbage is actually
what kinda turned me
onto Brussels sprouts.

I was never
a Brussels sprouts fan,

I think, because they
were cooked the wrong way.

I think they were put
in the water and got
too soft and too mushy.

But let's just get
some cabbage sliced up

so it'll break down nicely.

And what I wanna do is,
i wanna cook this cabbage

so it almost starts
to caramelize.

And you really get
some really neat, deep,
rich flavor outta that.

Okay.

Cabbage goes in,
that'll break up.

And again, you use it
in the amounts that you like.

This would also be
a great dish to do

over some mashed potatoes.

You could almost do
a corned beef Shepherd's pie.

Let me write that down.

Okay, some pepper
and some salt.

All right.

So far, so good, right?

I know you're thinking about
that milkshake -- so am I.

That would've been the way
to start this off,

is go milkshake first,
have something to drink

as we work through this event.

Now let's talk about
making some croutons.

Nice big piece...
I got a nice baguette
sitting over here.

Let me grab a couple items --

some red chili flake,
some granulated garlic,

some oregano, and dried basil.

You know, pick what you got.

So we get that loaded up.

It gets, um, balsamic vinegar
and some olive oil.

That'll be some nice flavors
going with this.

The beets are gonna have
a real nice, deep, rich flavor.

I wanna complement that
but not overpower it.

So get some dried oregano in.

I got that bottom oven
preheated at 350 to do this.

Some red chili flake.

Granulated garlic
works great in this.

I get a little leery
about putting garlic
into making croutons.

Now I do it sometimes
here on "big bite,"

but I smash that garlic out.

This here, granulated, because
i wanna go fast with this one.

Some granulated garlic in,

and how about
a little dried basil.

Okay.

There we go.

Where's the dragon dagger?

There we go,
look at that bad boy.

We'll just give it
one more on this side,

one more on that side.

Aw, is that a good
bread knife, or what?

Get these cut up.

Okay, now the salad...

This whole beet salad idea,
we do one at Johnny garlic's,

and that's where we've done
a lot of beet conversions,

people that don't think
they're a fan of it.

But this goat cheese Patty
that's gonna go along with it,

oh, it just makes it.

It's actually
one of those items

that you can convert
over into other salads.

Okay, get that in.

Stir it up a little bit.

You can fortify it with
a little bit more olive oil

if necessary, but look at that.

Look at all those great flavors
getting onto there,

especially that red chili flake.

It'll really come through nice
with the vinegar.

Okay.

There we go.

Okay, so here we go.

I'm gonna lay the croutons out,
get them on a pan,

drop 'em down at 350,
let 'em go for a bit.

Flip 'em halfway through.

I've started my carrots
and my cabbage.

Come back, we're gonna get
some corned beef into that.

We're gonna start working
on the beets.

It's gonna be a great time.

Shouldn't only happen
just one day a year.

Today the whole year
is Saint Patty's day.

See you in a minute.

Welcome back.

All right, I was stirrin' up
my cabbage and my carrots,

and I had to do those carrots
a little bit larger

when I put it
with that cabbage

because it takes some time
for that cabbage to cook down.

And if I did those carrots
just on a thin slice,

like we usually do in a saute,

they'd be mush city by the time
that cabbage was done.

Just wanted to kinda tell you
what was going on there.

Uh, let me get some shallots
and some garlic into this

and proceed on
with this great dish.

Now this is a dish
that my brother...

We call him "Jimmy Mac."

He's not really my brother,
but he's like my brother.

Jimmy McAllister, he's a man
that would like to have

this entire dish himself.

So this is a little
dedication to Jimmy Mac.

And he hates it when
we call him "Jimmy Mac."

When you got a name
like McAllister,

you gotta get something.

"McAllister" is just too long
to saokay, shallots in,

and let me get a little bit
of garlic with that as well.

Still got some more time
on the cooking process of this,

so I'm not too worried about

getting this garlic
and shallots super-small.

They're gonna sit there
and go low and slow for a bit.

They'll have a chance
to really mellow out
and get nice and soft.

There we go.

And fresh garlic,
it's the only thing...

I know you hear me talking
about it like a broken record

here on "big bite,"
but I gotta tell you something.

It just changes.

When somebody else
grinds it up for you,

when did they grind it
and where did they grind it,

and what did they put with it

to make it stay safe
in that jar?

So there's my little piece,
do it yourself.

Okay, toss.

Let's go shoppin'
and grab a couple things.

Actually, let me clean this off.

Okay, what do we need for this?

Well, we definitely need
to get that corned beef out.

There's my corned beef.

Don't ask about the package
being open or anything.

I wasn't picking at it
at all, I promise.

And some pine nuts.

Okay, now I don't...
The deli, every time.

I believe that's
actually shipped in

straight from Katz's deli
in New York.

Okay, let me get
a little heat, there we go.

Okay, we're gonna toast up
these pine nuts.

These you're gonna get
a nice little brown...

When you take a pine nut,
they're good just like this.

But when you toast 'em,
boy, do they get great.

They get real nutty,
they get real buttery.

So I'm gonna toast 'em
a little bit, cool 'em down,

and then make some nice
goat cheese patties with 'em

that are gonna go
on that beet salad.

Speaking of which,
i got beets in the oven now

with a little garlic and some
thyme, some salt, pepper,

and olive oil,
and they're all
hanging in there.

They're gonna roast
and get nice and soft.

Cool 'em, slice 'em,
put 'em on the salad,
it's gonna be money.

Look at this, oh.

Just take a moment to yourself.

I mean, look at it.

Why does it get called
corned beef?

Well, actually corn has...
I'm just tastin' it
to make sure it's okay.

Corn has nothing
to do with this.

It was actually the salt that
was used to preserve it.

It was actually as big
as corn kernels,

so that's where
the "corning" idea...

Or that's one of
the stories that I heard.

It's got a pickling spice
with everything from

red chili flake
and bay leaves, peppercorns,

to juniper berries.

It's all in there.

A little coriander in there
as well, and some salt.

Now I've been to places
on triple "d"

that are brining this,
or corning this,

for two weeks, three weeks,

and they're rotating
the batches.

Then it's steamed.

Now you can take it and just
kinda switch gears a little bit.

Rub it in some black pepper
and smoke it, well, then
you get into pastrami.

But brisket is
the cut that's used.

Oh, and is it
delicious, or what.

Let's get this into the...
I just feel bad.

I feel like I should
save myself...

Next time, two packages.

Look at all that corned beef
going in there.

And I'm not worried about
breaking it up.

There's so much
moisture in there.

That'll help kinda steam it
a little bit and break it down.

Wow, that's good.

Okay, get that into recycling.

Move this around a little bit,
keep an eye on my pine nuts.

Okay, let's get into making
this dressing for the salad.

Some Mayo...

Uh, I've got
two kinds of dijon,

but I'm just gonna go
with the straight-up dijon,

and I've got some tarragon.

There it is, dried tarragon.

You don't see that
every day, do ya?

So a little dried tarragon,
some dijon, some Mayo.

A bowl, a fork, and...

Ah, this whole mess right here.

Look at that -- olive oil,
rice wine vinegar, soy sauce,

and worcestershire sauce.

So let me get in
with a little dijon.

This is always nice.

Not only just great for flavor,
but a real nice emulsifier.

A couple of tablespoons
of the tarragon.

Aw, it smells great,
there we go.

Get in some Mayo.

Actually, did I get everything
on my fork already?

I hate when people
do it to me,

when they go with
the must
so I won't do it to anybody.

There we go, um, we get
a little rice wine vinegar.

Gotta have a little
vinegar bite to it.

A touch of some worcestershire,
real deep flavor in this,

and this is gonna be
a pretty robust dressing.

Just a touch of some soy.

Let me get some black pepper

and a little touch
of salt in there.

And where's my olive oil?

There we go.

Okay.

Oh, I like where that's goin'.

I like where that's
goin' big-time.

And that tarragon
hasn't even opened up yet.

Remember, it's dried,
so it's gonna take

a little bit of time
to bring those flavors out.

So I got my dressing handled,
I've got my corned beef going

with my cabbage
and my carrots,

and the last thing
i need to grab
are my croutons.

So don't go anywhere,
come back and check this out.

It's gonna be one dynamite meal.

There they are --
oh, they're not burned.

See you in a minute.

These bad boys are hot.

Bunch of beets in there
with some thyme, garlic,

a little olive oil,
some salt, and pepper.

And we'll just let them hang.

This thing is cookin'-hot.

So roasted those beets,
gonna let 'em cool down,

slice 'em up, and pop 'em
into this money salad.

I got some dressing made
with some tarragon right there,

but let's talk about
the star of the show --

my buddy, the corned beef.

Carrots and cabbage
all in there,

little bit of garlic.

And the corned beef, oh,
that's lookin' dynamite.

Let's get the rest of
the ingredients for this.

Um, some heavy cream...

I need the goat cheese
here in a second.

Uh, some more mustard,
i already got some out there.

Some white wine and...
Oh yeah, horseradish.

Okay, you talk about
big, bold flavors

in a pasta dish,
this is gonna be it.

How could you re-create
corned beef and cabbage,

all of that that's going on,

do it in a pasta dish,
and really give it good service?

I'm gonna show you how.

Okay, that goes there.

Deglaze this with
a little white wine,

and then take a little...
No, I'm just kiddin'.

Okay.

I'm gonna get
some mustard into this.

We're gonna put a little bit
of the whole grain.

It's got the nice mustard seed,

real identifiable
in this dish.

So put some of
the whole grain in.

We'll get some of the dijon,

which gives that real
recognizable mustard flavor,

kind of gets you
in the nose a little bit,

in the palate.

And of course,
you can't do it

without a little bit of
strong horseradish,

a little prepared horseradish.

And we'll put about
a tablespoon of that as well.

So we kinda mix these bad boys
into that wine.

Oh, you should smell it
right now.

I mean, it smells like
corned beef sandwich.

And to kinda spread all that
delicious flavor all around,

we'll get in with
some heavy cream.

Now if you don't wanna do
heavy cream, of course,

you can go through the process
of using a 2-percent,

and then makin' yourself
a little roux.

Just do heavy cream.

When you're gonna enjoy
something like this, go for it.

Okay, so we'll let this all
reduce in here a little bit.

Keep it on medium low,
we're in good shape.

Now let's get over to talk
about this goat cheese.

Oh, this is gonna be good,
really, really good.

We make some great goat cheese
in northern California.

The only thing I think is crazy
is how they package it.

It's like getting stuff out of
those big warehouse stores.

It's like,
what am I gonna do?

Steal the goat cheese
out of the package?

So getting this out...
There we go.

Peel it back... exactly.

That's just exactly
what I wanted to do.

I'll just cut off some rounds.

Okay, slide this over,
there's my toasted pine nuts.

There we go.

Now kinda re-form
the round a little bit,

Patty 'em up,
hit 'em in the pine nuts.

These are gonna be going
on top of that salad.

Okay.

And you can't go
very fast on these.

This is working
with goat cheese,

which is delicate, got
pine nuts going everywhere.

Okay, so I've got
the reduction going
on that cream over there.

I got my pasta water on,
and my croutons are done,

so everythin

I got my pasta water on,
andokay, get this one.Ne,

and if you wanna make yourself
a little bit easier,

it's like with slicing meat,
if you gotta slice it real thin,

or if you're working
with goat cheese.

You could pop that
in the freezer
for a little bit.

It makes it a little bit
more manageable.

Okay, then here's
the last one.

Okay, almost used
all the pine nuts.

Okay, come on, there we go.

Okay, so here's what we've got.

I've gotta drop the pasta.

Actually, I gotta
salt the water,
drop the pasta.

I've got my roasted beets
sitting over there

that I need
to get over and peel.

Those are gonna get thin-sliced
and put in with this salad.

It's gonna be
a really nice complement

to all the big flavor
that's going on here.

So down goes some salt,

over to grab some pasta.

When you come back, I'll tie
this entire dish back together.

You are gonna love this --
i know Jimmy Mac does.

See you in a minute.

I'm comin' to the final on this
right here, look at that.

The corned beef,
the carrots, the cabbage.

Just dumped in some frozen peas,

and they'll just thaw out
in a second.

Right there, and oh,
we got cream in there,

two different types
of mustard, some horseradish,

and we are making
a delicious Irish linguine.

Okay, some cheddar going down.

This'll tie it all together.

I think that's enough.

Okay, now I got
some linguine right here,

which, I think, is ready
to jump outta this pot.

And I like to do it this way.

I like to use
the strainer in the pot.

Just in case this sauce
is too tight,

I have the ability
to reach over here and grab

nice starchy hot water
that'll help this program out.

So it's a great way to do it
versus takin' it to the sink

and losing the opportunity.

Got the corned beef,
the carrots, the cabbage,

a little bit of garlic,
some shallots,

deglazed with some white wine.

Put that in here.

You didn't expect to see
corned beef go that way, did ya?

I talk about how much I love it,
i love it in pasta.

Okay.

There we go.

Top it off with just
a touch of some parmesan.

There we are.

Actually, I'll just take
a little serving right now.

So it's kinda almost like
a Mac-and-cheese idea going on,

with the melted cheese
and the peas and all that.

Now let's talk about the salad.

The croutons that I made,
done with some mesclun...

Lettuce is there,
get that tarragon vinaigrette

that I put it together with,
give that a little toss.

I believe when you have these
baby lettuces like this,

you need to give 'em a chance
to have that dressing

put all around.

Let's hit on top of there
with some beets.

There we go.

Some nice red onion,

and these goat cheese patties
with the toasted pine nuts.

Tell me that's not on point.

Get me a piece of this here.

A little beet, some goat cheese.

Aha, I gotta get a bite of this.

Nice and hot.

Mmm, prime time.

Mmm!

Now let's talk about
making a shake.

Get in some chocolate ice cream,

a nice big stout beer...

Oh, this is a nice tribute
to the emerald isle right here.

Okay, get that stout in there.

Now I got a little bit
of carbonation.

This should be
nice and interesting
to see how it goes.

Come on.

There we go, okay.

Pop that off.

Oh, does that
look great, or what?

Let me take
a little hit of that.

Stout chocolate milkshake
going along with

my corned beef and my pasta.

Hey, listen, you saw me
do it with corned beef.

I made a pasta out of it.

Come back next time, when I make
birthday cake out of pizza.

Nah, I'm just kiddin',

but thanks for
hanging out at "big bite."

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