The Secret to Perfect Lasagna: A Journey Through Grammy's Goodies and Seafood Shack

When it comes to delicious lasagna, there are few options that can rival the rich flavors and generous portions found at Grammy's Goodies. This family-owned restaurant has been serving up classic American Italian dishes for years, with a focus on traditional recipes passed down through generations. The secret to their success lies in the love and care that goes into every dish, from the sunde sauce that coats every layer of pasta to the tender meatballs made fresh daily.

At the heart of Grammy's Goodies is Nana's meatballs, a recipe that has been perfected over years of trial and error. Ground pork and beef are mixed together with onions, soft breadcrumbs, basil, garlic, parsley, Romano cheese, salt, black pepper, and eggs to create a flavorful blend that is both tender and juicy. The mixture is then coated in a light dusting of flour before being pan-fried to perfection, adding a satisfying crunch to the dish.

But what really sets Grammy's Goodies apart is their commitment to using only the freshest ingredients. From the sweet, homemade ricotta cheese that tops each layer of pasta to the rich, meaty flavor of their sausage, every element of this dish is carefully considered and expertly prepared. The result is a truly unforgettable dining experience that will leave even the most discerning palates singing.

In contrast to the comforting familiarity of Grammy's Goodies, Seafood Shack offers a distinctly different culinary experience. This bustling eatery has gained a loyal following among locals and visitors alike, thanks to its innovative approach to traditional seafood dishes. From their signature crab cakes to their decadent lasagna, every menu item is designed to showcase the freshest, most sustainable ingredients available.

At Seafood Shack, chef Kim Gardener brings her passion for Cajun and Creole cuisine to life with each dish. Her love of seafood is evident in every bite, from the tender crab meat that fills her famous crab cakes to the rich, creamy sauce that coats each layer of pasta in her signature lasagna. And yet, despite the bold flavors and generous portions, Seafood Shack remains a true reflection of its Louisiana roots, with a warm, inviting atmosphere that makes diners feel like they're dining in their own grandmother's kitchen.

One dish that stands out at Seafood Shack is their famous crab cake. Made from succulent chunks of fresh crab meat mixed with a hint of spice and a touch of magic, these bite-sized morsels are the perfect representation of the restaurant's commitment to using only the freshest ingredients. Whether you're a seasoned seafood lover or just looking for a new adventure in flavors, Seafood Shack's crab cakes are sure to delight.

But Grammy's Goodies is not to be forgotten when it comes to delicious lasagna. Their version is a true classic, with layers of tender pasta, rich meatballs, and creamy cheese sauce that will leave even the most devoted lasagna fans weak in the knees. And yet, despite its familiar flavors and generous portions, this dish remains refreshingly original, thanks to the creativity and passion of Chef Kim Gardener.

In the end, both Grammy's Goodies and Seafood Shack offer a truly unforgettable dining experience that is sure to leave even the most discerning palates singing. Whether you're in the mood for classic American Italian comfort food or innovative seafood dishes, these two restaurants are sure to deliver. So why settle for ordinary when you can have extraordinary? Visit Grammy's Goodies and Seafood Shack today and taste the difference for yourself.

The Family Behind the Food

When it comes to great food, there's often a story behind the kitchen. At Grammy's Goodies, that story is one of love, family, and tradition. Chef Kim Gardener's grandmother, Vicky, was the original owner of this beloved restaurant, and her recipes have been perfected over generations.

Vicky, a native Italian-American, brought her love of cooking to the table (literally) when she began serving up traditional dishes like sunde sauce and lasagna at family gatherings. Her son, Jeff, took over the reins after his mother passed away and expanded the menu to include more innovative dishes that would appeal to a wider audience.

The result is a restaurant that is both deeply rooted in tradition and forward-thinking in its approach to flavor and presentation. Chef Kim Gardener's commitment to using only the freshest ingredients and her passion for traditional recipes have helped establish Grammy's Goodies as one of the top dining destinations in the area.

From Grammy's Goodies, we head over to Seafood Shack, where chef Kim Gardener brings her own unique twist to classic seafood dishes. With a background in Cajun and Creole cuisine, she knows how to make even the most skeptical palates sing. Her love of seafood is evident in every dish, from the tender crab meat that fills her famous crab cakes to the rich, creamy sauce that coats each layer of pasta in her signature lasagna.

The story behind Seafood Shack is one of innovation and creativity. Chef Kim Gardener was inspired by the bold flavors and spices of Cajun and Creole cuisine when she set out to create a restaurant that would showcase the freshest, most sustainable ingredients available. The result is a menu that is both deliciously familiar and refreshingly original.

A Taste of Tradition

When it comes to great lasagna, there's often a story behind the layers. At Grammy's Goodies, that story begins with Nana's meatballs, a recipe that has been perfected over years of trial and error. Ground pork and beef are mixed together with onions, soft breadcrumbs, basil, garlic, parsley, Romano cheese, salt, black pepper, and eggs to create a flavorful blend that is both tender and juicy.

The mixture is then coated in a light dusting of flour before being pan-fried to perfection, adding a satisfying crunch to the dish. The result is a truly unforgettable lasagna experience that will leave even the most devoted fans weak in the knees.

In contrast, Seafood Shack offers a distinctly different culinary experience, one that showcases the freshest seafood ingredients available. From their signature crab cakes to their decadent lasagna, every menu item is designed to bring out the best flavors and textures of each ingredient.

At the heart of both Grammy's Goodies and Seafood Shack lies a deep commitment to tradition and innovation. Whether you're in the mood for classic American Italian comfort food or innovative seafood dishes, these two restaurants are sure to deliver. So why settle for ordinary when you can have extraordinary? Visit Grammy's Goodies and Seafood Shack today and taste the difference for yourself.

A Love of Seafood

When it comes to great seafood, there's often a story behind the dish. At Seafood Shack, that story begins with chef Kim Gardener's passion for traditional Cajun and Creole cuisine. With a background in cooking that spans decades, she knows how to make even the most skeptical palates sing.

From the tender crab meat that fills her famous crab cakes to the rich, creamy sauce that coats each layer of pasta in her signature lasagna, every dish is designed to showcase the freshest, most sustainable ingredients available. Chef Kim Gardener's love of seafood is evident in every bite, from the succulent shrimp that add a burst of flavor to her famous jambalaya to the tender scallops that make up the star of her pan-seared scallop dish.

The result is a menu that is both deliciously familiar and refreshingly original, with dishes that will leave even the most devoted seafood fans weak in the knees. Whether you're looking for something new and exciting or just want to try your hand at cooking a little more adventurous, Seafood Shack has got you covered.

In the end, when it comes to great food, there's often no substitute for love and tradition. At Grammy's Goodies and Seafood Shack, that love is evident in every dish, from Nana's meatballs to chef Kim Gardener's signature lasagna. So why settle for ordinary when you can have extraordinary? Visit these two restaurants today and taste the difference for yourself.

"WEBVTTKind: captionsLanguage: enif you're looking for a place that's got like a neighborhood hang and the menu is kind of like a shift up pub food well I hear this is your joint this is bottle cap She's Dangerous train ninja in flavor besides cook what else do you do golf is my second passion I ended up going and playing collegially out in Arizona you played college golf yeah and then I started doing the Remax World Long Drive competitions what's the farthest you ever hit the ball 326 get out Beast of a sandwich and she's also crushing it with the menu here Titan sandwich is huge from the burger itself to the chicken tender to the jalapeno popper it's so good it looks intimidating but you know I feel like we could tackle it just a simple sandwich what's that called the Titan it's called the death of me we are doing our buttermilk marinade for our chicken tenders eggs hot sauce salt and our garlic how long is it going to stay in this marinade leave it overnight next upep cornflake breading that we're going to dredge chicken and a flour Corn Flakes so we hit all these in the food processor prior yep garlic powder onion powder smoked paprika black pepper a little salt mix everything up so chicken dredge and we are going to head over to the fryer at 375 for 6 7 minutes what else is on this Titans Snappy sauce can you stay without smiling no this is Snappy this is Snappy okay just this our Snappy you're all right here we go I'm a professional at this what's next we're making our Snappy for a Titan sandwich I had it and you lost it we've just proven folks that there's no way to say Snappy sauce and not laugh start off with our peao Peppers great Peppers pulse these up a little bit next we got our Wisher Shar Cayenne hot sauce then we actually reserve some of the Peppa juice mayo and copious amounts of ketchup blend that up a little bit that delicious sweet fat think about th000 island with an attitude I dig it we are going to make our onion ring batter and we use our pancake batter very flour baking soda baking powder salt sugar oh thanks our light beer logger slice up the onions go straight into the beer but onion rings down and mozzarella stick and the jalapeno poppers are down I got to watch the prior you know it's my job our burger patties salt pepper smash Snappy sauce lettuce tomato our housemade bread and butter pickles housemade we're going to go down with our American cheese bacon going on top a little bit of steam double stacking Our Patties good fries I'm telling you that much chicken Tinder more Snappy sauce our onion ring top that off with a mozzarella stick jalapeno popper and a pepper and cini right the chicken tender was perfectly cooked nice and moist great breading on the outside of it from the hot burger and the melting cheese to the cold tomato cold lettuce there was just a nice little juxtaposition there there's two things that really stand out one is a Snappy sauce Dynamite thank you the peppero is a kiss of acidity and sweetness two the bread and butter pickles that you guys make are awesome served up with dynamite fries you order a burger like that you'll be telling all your friends about bottle cap Titan sandwich for you the chicken is just really really scrumptious you get the spice from the jalapeno popper on top this is kind of like the Saturday thing you just keep it rounded out to like two or three of them at one time maybe depends on the day so I'm here in Boston and we're here to check out a joint where this dude he's been running up and down these streets forever he's had his grandfather here his uncle his cousins everybody you say the food's legit absolutely awesome this is pully's we're going to need a lot more clam Chow it's going to be busy today it's just good New England food it's fresh lobster roll if I have people from out of town this is where I'm bringing them USS lobstitution pickup USS lobstitution this is 10x your typical Lobster all I never can eat it on my own but I've tried more times than I care to admit where's this Lobster coming from okay don't say the sea it's all locally soured okay New England Lobster so we got claw meat poached off and we have knuckle meat we like to St with some may lemon juice so that's the lobster stock when the lobster came in I like that that's all that we're putting in for seasoning the bread's going to do all the work and the lobster meets going to do all the talking this is about the most straightforward that I've seen besides eating it on the boat this is what we normally do you know what for you guys we're going to make you something special thanks Paulie what a nice guy whoa holy biggest lobster all in Boston what gave you this idea this is insane we like to do crazy things here at Paul split it on the top you hit it with some of that butter all right on the in the gr how many ounces of lobster are going in this thing it's almost 2 PB of meat that is insane are we going to lady and this thing or uh should I do this hat no we're not doing that that is pure Lobster man is this thing good it is not hiding in anything you get the butteriness and the sweetness of the lobster shining through that Lobster stock adds a lot of moisture there's a little bit of mayonnaise in there just for a little touch of some extra fat normally you get a lobster roll and it's kind of heavy this is so light that's legit and probably the most honest lobster roll I've ever tried I'm Dynamite I have the USS lobstitution fantastic sandwich not a lot of fluff tastes like it just came out of the water big pig in the window what's our first step the house barbecue rub for the pork butt that we're getting ready to smoke sea salt brown sugar paprika garlic powder ground cumin black pepper oncho chili a little wild card ground ginger we actually like to let it rest overnight very nice and what are we smoking with hickory wood 250 for 5ish hours pull it off and we put it through our meat grinders on the kidney dye which gives us big chunks add ground pork cook raw coming together a little bit more of our barbecue rub minced garlic ground bacon trimming from The Butcher Shop kitup Patty 8 oz 5 and 1/2 that's big and boom Next Step what are we into pork tenderloin wait wait wait I'm no butcher but those are bone in shops Tender Loin is almost always not an actual Tender Loin it's a tender two words loin to tenderize it a little bit more we do a buttermilk Prime hot water from the to Salt garlic powder black pepper fresh Rosemary iced cold buttermilk R for how long 24 hours up to 48 Hours got it Standard breading so we're going flour WIS eggs and breadcrumbs fry that off and we're getting a couple sauces on this we're going to do a barbecue sauce we're going to do a ranch let's see it so we've got eggs salt sour cream you want to do the drizzle yeah hi baby canola oil all right so we got fresh Rosemary scallions minced garlic celery seeds fresh sage vinar and a little bit of brown mustard Fresh Ranch dressing are you hungry I brought my towel I'm ready so we got our pulled pork burger three cheeses Pepper Jack cheddar prob I don't even know that you have a board big enough to list everything that is on this so we're going to start with ranch top bun gets our Uya spread which is a spicy spreadable salami our house barbecue sauce B&B jalapenos bread and butter pickle B&B B&B first ohay second third grab yourself some guys here's looking at you brother oh he owns this WOW bread and butter jalapenos is my new favorite thing my favorite part of the whole thing though is the pulled pork patty you know there's a lot of great food here in Sacramento California between the sieras and San Francisco but probably a place you wouldn't expect to find would be a burger joint where they put as much cheese on their burger as they do meat you're going to love it oh A3 lb burger and a thir lb of cheese what's called a five Napkin Burger Missy juicy and tasty it's the squeeze with cheese an off the hook Burger covered in chedd best burgers in Sacramento that is the craziest thing I've ever seen well well you see the cheese just hangs out here it's very crisp and just cheesy kind of wakes up the taste buds before you buy it in the big juicy burger what time do you open 10:00 and they're already lining up I drive across town for this at this tiny 12 stool dive called The Squeeze In it's hard to find a seat in this place so when you find one you got to sit down and enjoy it I think that's why they must call it the squeeze in have a good day owner Travis hu bought this place 6 years ago and he's keeping at 30-year tradition alive and kicking that one got a little big on me there but we're going to you know it's just going to go right there we'll fold it up that is a good looking Burger see I like flat top burgers I enjoy them cuz you get that little you get that little caramelized crisp there it's almost uh it's the fat oh yeah oh there's little crunch we're going to throw some cheese on here just grab a handful it comes out I don't know it's about a/4 pound or what but we lay that on there did they did they ask for extra no that's normal that's as much cheese as it is yeah pretty much then comes the totally out of bounds way they finish them off a handful of ice all that's going to do is generate steam going take the bun like this throw it on top I'm going to throw a little more ice on there and then you're going to put the hood on that does not make I mean it makes sense who who invented this I think the previous owner got it going pretty unique and original un people love it this is what's so cool about it it Cooks the cheese you add the steam Factor steams the bun keeps Burger juicy there's components of cooking going on here that I don't think anybody would have designed it and said this is how this is going to work but this really works it does I mean this really works pulling the hood off wow so that's it right there see how the cheese is all melted down on there now that bun now where what is all the cheese go with it it's all going to go with it all fried cheese like that yep see it's buing off there A lot of times if you do it right you can get to the counter and time the cheese is still bubbling that is money look at that absolutely wonderful how much of that do you get through surprisingly almost the whole thing no the standard squeeze comes done upright man his mustard long sliced D pickles couple Tomatoes The Long sliced D pickle that's also part of the it is and it's a refrigerator pickle so it's not one of those real heavy vinegary it's it's more of a crisp pickle taste that really really dumps out at you oh it's great you got all your options too bacon burger mushroom burger we can add jalapenos avocado I can off what next to order and when the squeeze in gets rocked okay that's order for p right there at 11:30 so does Travis so there's four ready to roll that's crazy so then we're just going to come in and slice it watch your toes man it's hot stuff wrong day to wear flipflops who cooks with you um I'll do all the cooking by myself up to 10 hours a day nonstop I mean dude you are full throttling and don't think this is easy yeah you got to really cut push hard there you go you got to get okay the burger where Burger yep there you go it's hard to figure out where you land it I can't even find the burger under anything I guess it's okay to make a mess here if you don't make a mess you're not doing it right you're not doing it right doesn't have the right flavor I think I got to loosen them up first Ah that's the key coming over hot perfect you're there man I might as well just go home yeah you're dialed in yeah you might as well go home and even if you master the melting of the cheese you still got to master the eating of the cheese got to grab it just like that known at the squeeze in as the skirt now you took your skirt off take part of it off eat it you got to fold it in and we got to rip the side a little bit now do you eat the the part that you're tearing off yeah hold the burger with one hand and never let it go and eat your fries with the other hand it can be a bit messy beidge I refer them as Fred Flintstone ribs there's so much on there you can't even eat it all all right brother we're into our beef ribs Bon in Chuck ribs holy moly yeah that's one rack getting a little the skin off the back done take as much fat off as we possibly can really all the way down yeah we want that rub to get into it we don't want it to have to penetrate the fat and we using Mama's rub again on this oh yeah and go to the smoker 230 for about 5 hours okay all right pickle time what type of cucumber is this we use English cucumbers sliced onions little bit of bell pepper okay garlic this is what mama taught us we're going to Salt these and then iceing that ice will slowly melt and just slowly salt them gives them a little bit more of a crunch we think how long does that go uh 2 to 3 hours then we're going to make our brine let's see it start off with apple cider vinegar bit of sugar Mustard Seed celery seed and turmeric that's where your color is oh yeah now we can add our cucumber mix right when they come to a boil we'll get a good stir on them into the walk-in chill them and and ready for service yes all right hos and feffer what do you got this is Mama's mustard start with apple cider vinegar little bit of egg yolk a bunch of dry mustard I'm going to hit the sugar break up those yolks and then are standard yellow mustard mix that put it in the double boiler cook it till it gets to about 100 185° and it is fantastic I put this on cold pizza on cold pizza yeah it's good on everything all right yeah beef ribs right out of the smoker two ribs per half rack what the size that thing yeah wa look at the smoke ring on that dude that is Championship right there that's no joke tender not dried out that is a righteous rip I got his own Voodoo going on right there okay so now a little mustard yeah oh that goes great without rib and the bread and butter pickle still enough body to it still enough crunch good amount of acid nice little bit of sweetness to it like all the onion M that a good pickle that's a real good pickle you look at the smoke ring on that beef rib and you look at the size of it it's just simple straightforward good nice job buddy thank you nice job got a half Rock beef they're juicy they're smoked they're the best beef ribs I've ever had homemade pickles are just phenomenal Mustard's fantastic very difficult to beat mama is my favorite restaurant in Louisville we all love it and we love them for it i' had a lot of beef ribs those are rating at the top thank you than very much love well done on Triple D we've been to every state in the country we have been to the big cities and we've been to the small towns and wait till you hear this story a husband and wife team well actually a husband and wife team and their kids well actually it's a husband wife team and her kids and his parents are serving up comfort food to the good folks of Larry me wild this is Jay's Prairie Rose Cafe phly cheese steak going down they treat you like family here and good home cooking and enough to feed a guy your size oh yeah I got the load of has it's just a fixture in laramy and Jason and Anna Ike Bush have three generations working to keep this community fed dad helps and Mom helps on the weekends and I have my older kids cooking you got a whole family affair going on here getting sausage on the tower how do you describe what is going on here at the pray Rose Hometown Diner J 7220 burrito the 7220 burrito is named after the altitude of laramy the filling in that is hash browns sauteed vegetables with this slightly spicy green chili start cooking good looking we're going to be making our pork rub for for our pork for for our pork and this is all going for the 7992 burrito 7220 dang start with our chili powder ground k and a mess of coaster salt a mess now brown sugar granulated garlic paprika a good amount of cayenne onion powder black pepper and dry mustard throw it in a little brazing what is apple cider vinegar it's a mixture of water and liquid smoke all right so hit that with the dry rub I like to go in a convection oven about 4 and 1/2 hours what's the next step we're going to make our famous green chili start by seasoning the pork garlic powder and seasoned salt butter in our pot I thought that was orange juice just a little a little bit so just a touch of butter y so we got our ground pork diced onions let this cook 15 20 minutes okay when we're done making this R we're going to add it which way I I got it this is just water chicken stock this is the base to the green chili diced tomatoes you can't have green chili without green chili jalapenos garlic cumin chili powder paprika black pepper and some seasoned salt this will cook down pork and onions will cook then we'll add the flour make the rud dump it in the whole thing will be done yeah and this is the chili that goes on top of the 722 7220 7220 son of a by the end of this I'll get it right all right let's get started so we'll have our hash browns on the gr this is our pork we know it's done when when the bone comes out hey here's a souvenir for the kids pull our pork little butter dice cream Peppers diced onions black beans normally we'd do an egg here but since we're doing a guy friendly dish guy friendly warm our flour tortilla to make it pliable load that into our tortilla Jay's Prairie Rose is known for these small portions absolutely our hash brown cheese and you think that that's going to roll up into a burrito it will and now the green chili cheese on top some T all right let me finally get some counter time that's a pretty good napkin I got any right there am I good looking good pork is delicious nice and tender and juicy the green chili brother that is comfort food 101 I mean that is welcome to Larry me have a nice day we'll see you tomorrow morning yeah if you leave here hungry it's your own fault if you leave here hungry it's cuz your jaws W sh excellent lot to 7 220 up I travel all over the world I've never had green chili better than the green chili they have here it's very Savory and flavorful so I'm here in Salt Lake City Utah right on Main Street about four blocks from the state capital to check out a joint where an East Coast transplant snowboarder SL bartender is open up a joint where he's serving his grandma's recipes this is Maxwell's East Coast Eatery four cheese ravioli in the window Donnie Brasco with meatballs all the recipes basically come from your childhood yes back to my grandma's house back to your grandma's house her restaurant was open in the 30s and the 40s but it was the front of their house like a lot of immigrants all of us all the kids learned how to roll pasta make ravioli noi and Grandma's recipe for a mansiz meatball spaghetti 10 oz meatball I'm a little bit intimidated by that meatball it's really big I don't know if I'm going to be able to eat all that making a 10 oz meatball a what 10 oz meatball starts at 12 Cooks down to 10 that's how your grandma used to make it no she made me make the little tiny ones but I'd always want to make a big one all right let's get into this all right pepper parsley crushed red kosher salt oregano basil finish it off with Parmesan cheese so all the dry comes together sitting over here we have 8020 ground and Italian sausage right okay start by adding our eggs drop our Dy what the show little water for moisture okay fresh bread crumbs and we're mixing this all up like a gigantic tartar salad okay now how good are you at grabbing the 12 oz of meat takes years of practice I bet it does hang on how close do you think you are I'm pretty close going for 12 O where we at 10 that's not 10 you're looking down at it that's 12 that's not look over there pretty bird I got to go after that 12 could be a bit heavy let's see camera shows it at 12 you know what I'll be here all week okay so the meatballs cook off in the oven then get dropped in Mama sauce we're going to serve them today with spaghetti parmesan finish with a little parsley yeah come on down in Maxwells we got meatballs a size of your head it's got great flavor it's very rich love the Italian sausage it's everything you want in an old school Italian meatball Max excellent job bro chicken fried Skillets up 50s diner kind of place it's like a Down Home Country Kitchen biscuits and gravy up you get a lot of food there's your chicken fried skillet breakfast burritos up the food is really really good anything you want they have cake sign bacon up makes you feel like you're in your own kitchen bacon tomato it's a comforting place with a menu to match what is comfort food you something that you can relate to that mom used to cook from breakfast Basics biscuits and gravy here is my favorite to Jimmy's mom's own monster caramel pecan roll that pecan roll is fabulous one of our favorites and now this one's become Kim Ward's specialty started out wake tables and then they found out you could bake never tell them that a lot of people come in because of her con rolls up so tell me about making the pecon rolls for we're going to start with my yeast okay milk milk warm water help that yeast get it going okay we're getting it dissolved there I'm going to slap in my salt slap in yes sugar that yeast WS that Sugar put in my eggs cinnamon cuz I like the way it makes the dough look speckled speckled we're going to slap our butter in a lot of slapping going on okay what next we're going to put our flour in okay so you're doing a lot of eyeballing yep want to put a little more in there just feeling how tacky it is correct all right now we're going to need what is that fantastic noise it's the other preheating for these yep I think we're good stick it in my pan put some butter in there spare around and do that so how long I'm going to let it proof about an hour an hour and a half behold proofness look at all that it's all warm let me slap a little this down sounds like you got a gigantic baby heart monitor going around here it's calling my dough oh yeah look at that yeah let me flour this puppy get it ready You' got a lot of flour now well I've got it stuck on the table before that's no not pretty I'm going to roll this way oh that's just working out it's a be let me trim it up a little bit I just like it a little more Square this is going through the flavored on car looks like a bad squid movie going to spread some butter on there I like this it's actually kind of soothing especially with the baby heart mon I know right so we got brown sugar I Mi cinnamon in there and I like a lot of it and I just kind of smearing it on there doesn't it look like a b cinnamon toes blanket now I'm going to roll this puppy together look at that thing this thing is crazy big now we're going to cut it into our roll portions look at the size of that that's ridiculous now we're going to make our caramel sauce to put in the bottom of the pan put in our butter gr syrup always makes it better it does brown sugar cook this down to those crystals come out it's going to start bubbling here then it's scary hot I'm going to call it this okay all right I'm to grab that up there and now the peans 200 bucks right there Jimmy he's eating the profet this is hot now okay we're going to pour her in I think we're good and covered now what I like to do is make a little spot for each one of my little buddies T give me in like that they're ready to go in the oven 20 22 minutes you guys ready for this better stand back I'm standing back you puppies are hot they're huge going to see look how excited she is this is my favorite car no away there you go it's hot oh really look at that such great texture to the dough the sugar and the caramel start to almost candy up right on the outside of it the con are rocking and it's not just a little sprinkle dinkle that's a fish full of pecan awesome nice job I got all these different awesome connections with crabs and shrimp and he's calling on them all to build this Seafood sculpture here I have a totem pole all of my New Orleans favorites wrapped into one dish it's fresh seafood layer upon layer upon layer it looks like a totem pole with a crab in the middle of there you have got a big imagination my friend I'm going to show you how to make the crab stuffing hit it some butter celery garlic onions Peppers lump crab meat fresh out of Lake pona train the claw meat and this is the stuffing that goes inside of the total Bowl right next in our love does crawfish boil crab boil the blackening seasoning that we made gumbo Fil A little sassa fres ground up sass fres Lea little bit of the love dust you name these things absolutely blackening seasoning water lemon juice breadcrumbs and then boom there's your stuffing boom there it is now we're going to get some soft shell crabs ready for the totem pole and I'm a huge soft shell crab fan when you get a chance to come down here and try true soft shell crab done the right way game changer tons of flavor it goes into the buttermilk and then into our fish fry and then into the oil EG plant beautiful let me see the totem pole here's that crab stuffing that we just made put a piece of this fried egg plant on there more crab stuffing and this is hot absolutely got some more that and then Here Comes Your soft shell crab more crab stuffing some more eggplant this is a cream sauce and then hold it all together with this shrimp Kebab more sauce on that and then we need some Parmesan cheese of course we do put a little Greens on that you have issues yeah good ones but issues the batter on that crab money thank you I did not want to like the crab stuffing I've never heard of it and to me it was just a crab cake that didn't get the love texture on the outside but this right here works perfect you get this smooth creamy texture with the crunch of the eggplant and a good piece of eggplant and then you get the gravy then you get that money bite that'ss like a roadside and faite town right there Dad's getting it done the totem PO is my favorite I love the soft shell crab I love the AEG plant when I first really started to learn about caj and Creole cooking was from this guy right here Kim Garder let me hear what you think that's good there you go Kim says it's good I'll come here I mean this is a little funky Seafood Shack we expect this kind of food out of them when you look at this place you don't but I would drive with this I got a hamper table n it's our very favorite restaurant it's just Heavenly goodness all the way through every time I come the way way you treat food and the imagination you have as a chef and the appreciation you have for fresh seafood you're doing a great job man' appreciate it excellent I heard about this family that started off in the fair business and then they went and opened a restaurant this is Grammy's goodies coming to this place is like going to your grandma's house because Grammys is actually filled with Grandma's recipes which Vicky quarter her husband Jeff and their kids first started selling at festivals and when business boomed they expanded to a full-fledged restaurant Jeff original canoli like all the food here is larger than life sauce and lasagna have you seen lasagna that big not before no it's the cheesiest lasagna you'll ever eat what are we starting with my grandmother's sunde sauce olive oil pork ribs and net bones any Pursuit no how did you know what that was cuz I'm Italian you call it pursuit in Denver call it Puro cuz I'm not from New York garlic salt what's up next she made us put everything in the sauce in threes cuz it blessed the sauce father one garlic son Holy Ghost that's a lot of garlic that's the perfect amount of garlic I thought so too that's what I meant to say onion parsley what about the father and the son I'm saying it to myself I want to be in on it crushed tomatoes fresh basil black pepper and salt salt tomato paste goes in and a lot of water and how long is this going to cook about 3 hours what's up next Nana's meatballs is Nana different than Grammy no I called her Grammy my kids called her Nana it's half pork half ground beef mix it together now she taught you these recipes by you standing next to her or did she just throw you right in the mix she had horrible arthritis so I was her hands chopped onions soft breadcrumbs basil garlic you guys love your garlic parsley Romano cheese salt salt black pepper and eggs how many meatballs will this make about that tray work okay good they're about a third of a pound o we're really coating the pan up huh so we're not just going to bake them we're going to also give a little pan fry 350° how long 15 minutes next up whole milk ricotta cheese black pepper eggs fresh parsley mozzarella provolone blend and ramano cheese how many layers you making probably six okay just shout it out when you know the answer you make me so nervous I'm just standing there talking granted I'm questioning the place of my origin well that we know is just a gigantic farce did you see how you're trying to kick me on Triple D all right Vic let's see it olve oil we line our noodles up it's got to be 7 by7 it's got to be 7 by S sauce about half the cheese on this layer how much of the sausage is going in there all of it that's a lot of sausage the family that makes it has been in business for a 100 years they were friends of my grandma got it noodles again sauce again cheese again meatballs oh this should be an interesting number a lot of Meatballs well that can't be the real way Vic I think I'm be a total story 12 okay how many to have in there now I have no clue me either proone noodles how long is this going to bake 4 years about 3 hours waa that is a monster oh The Parson made it healthier yeah eat your vegetables one small bite for man so I know that this is the lasagna portion for the entire family lots of Rota delicious meatballs tender pasta Dynamite sauce you make this roll your your also yes well I'm going to tell you what this is old school American Italian exactly the kind of lasagna I would expect to go and get a Grammy's house\n"