We love spinning our food wheels
and seeing all the crazy dish combinations they come up with.
I can't look.
It's kind of like our Guilty Pleasure.
So, tonight we're spinning our wheels to determine
the details of our chefs' guilty pleasures.
-Cheesy. -Yes, Yes.
-[Guy] Doughnuts. -Oh, no.
[Guy] Those, you know, ooey-gooey, decadent dishes no one can resist.
This is so cheesy. Like, so cheesy.
And it's tonight on Guy's Grocery Games.
So, let's meet our guilty pleasure-seeking chefs.
Now, first up, we have Matt Brennan,
the executive chef serving up a guilty pleasure Filipino fusion food
at his Vancouver restaurant.
My wife's Filipino,
and I love taking Filipino flavors and putting a spin on it.
Guilty pleasure is all about the decadence.
It's all about the fat, and food is fun.
-Go, get him! Good luck! -Good to see you, man. Thank you.
Next, Christina Hong, offering Korean barbecue tacos and hoagies.
Now, it doesn't get more guilty than that, right?
[Christina] At Seoul Mates, we sell Bulgogi grilled cheese,
Korean fried chicken,
definitely puts you right into a coma.
-Hi! [chuckles] -Go get them. Go get them!
Here we go.
And then, there's Isaias Hernandez,
chef-owner of a California eatery with four locations
that combines Mexican classics with American barbecue
for a comfort food feast.
[Isaias] We specialize in putting short ribs in everything.
They say you can't trust a skinny cook,
and you can definitely trust this guy.
Go get them, brother.
And finally, Eryn Stutz,
who fuses Southern, Mexican, Italian and Greek flavors
at her New York eatery.
Oh, my God, guilty pleasure all day.
Every single day, I'm like, "Let me treat myself.
See if I can duck fat fry some stuff."
We did deep fried, SlimFast bars for a party recently.
We make a lot of guilty dreams come true.
Is that it really, just those few little things get fused together?
-Just the tip. -To feel guilty.
Well, chefs, very nice to have you.
-Whoo! -[Guy] When it comes to guilty pleasures,
-you are as guilty as charged. -Yeah.
Now, we've got two over the top games
designed to give your guilty pleasures free rein.
Unfortunately, the chef that doesn't give us the biggest guilty's pleasure,
will get the lowest score, and will be checking out.
But the chef with the highest combined score,
will get the shop Flavor Town market for up to 20,000.
-There we go. -[Guy] Okay.
For the first challenge, I want you to make the judges,
this is where it gets really guilty,
just thinking outside the box.
Make the judges a guilty pleasure.
[Eryn laughing]
-Yes, yes! -Yes! Let's go!
[Guy] I mean, and I see your wheels turning, and I can assure you
well, our wheels are gonna be turning in just a second,
because we're gonna play Guilty Pleasure Wheel.
-[sighs] -[Guy] Now, let's bring in Hunter.
-Whoo! Let's go! -Yeah!
-Up to no good, Hunter. -Yeah.
-Up to no good. -What's up?
[Guy] Here we go.
Taco, pasta, burger and sandwich.
That's wacky and guilty right there.
This is a dish type. This isn't guilt.
-Go get me something guilty. -[Hunter] A hundred and ten...
-Okay, hold on. Hold on. -[laughs]
-Yes. -How about we add in some adjectives?
All right.
[Guy] "Cheesy"," fried" or "spicy".
-Now we're getting guilty. Okay. All right. Good. -Yay! Okay.
Let's give this a spin.
Come on. Come on, baby.
Sandwich! Let's go! [chuckles]
-Ooh! -All right.
[Guy] Pasta it is.
Whoo!
Hunter, now, let's see how guilty they're gonna make it.
Come on.
Cheesy pasta. Guilty Pleasure.
-This doesn't seem-- -This doesn't sound that guilty to me.
-Like, wow! -[Hunter] I may have...
I may have another...
-Got another wheel? -...thing we can use.
All right, I'll be right back.
-Oh, no. -[Guy] Aw...
Last one.
All right, what do we have? Finally, the ingredient wheel!
-There we go. Now we get guilty. -That's the fun one.
Got potato chips, pickles,
ice cream, and bacon.
-Oh, God. -[Guy] Hunter, let's see it!
-Oh, come on! -[laughing]
Whoo! Your pasta's gotta be cheesy.
It's gotta incorporate ice cream.
This is gonna be a tough challenge.
Out of these three,
if I were to let you change two of them--
if I let you change, which one of them--
which one would you want us to go and spin again?
-Hm? -What?
-Oh... -[Isaias] Oh, you're good!
Anarchy!
[laughing]
Cheesy pasta with ice cream.
I did not see this curveball coming.
-Well, we're all going here. -[moaning nervously]
Excuse me!
I'm going for vanilla because it has that creaminess,
and it won't be overpowering.
I cannot stop screaming.
I know that ice cream is creamy,
so I'm thinking Korean-inspired pasta...
This one.
...with a Alfredo sauce.
I'm grabbing short rib to add Kalbi,
which is my favorite Korean barbecue.
Oh, my God, I'm out of breath.
So, it's gotta be cheesy.
So, of course, I'm grabbing Parmesan.
-[Eryn] Hey. -Oh, my God, I'm sorry...
I'm adding the Korean elements into this dish.
This.
The gochujang and the kimchi,
that's gonna go into the Alfredo sauce.
I think I have everything for my dish.
[Isaias] You got this!
Guilty pleasure, for me, means...
Nashville chicken on top of Mac and cheese.
Hm. Let's go hard.
Now, let's just bring on that ice cream.
I love you guys. But you gotta move.
I'm hoping this vanilla ice cream works in this dredge
for the Nashville Hot Chicken...
Oh, sorry.
...by adding a little bit of sweetness,
because Nashville Hot chicken is all about those spices.
Garlic powder.
I'm getting garlic...
Onion powder.
...onion.
To me, guilty pleasure is all about that cheese.
All the good stuff, huh?
I'm grabbing my processed cheese.
Gruyere cheese, American cheese...
The mozzarella.
Pasta.
We got one shot at this.
Gotta go!
[humming]
For my guilty pleasure,
I'm thinking of my restaurant's
award winning pimento macaroni and cheese.
Oh, my God!
What flavor in ice cream is gonna complement
macaroni and cheese the most?
I went with Honeycomb,
and I thought, "If I add hot sauce like hot honey..."
All right, so, someone grabbed vanilla.
There's mint chip. That would be a little rough.
Earl Grey tea.
Gelato. Yikes!
[Eryn] I grab pimentos because they're gonna be
what gives the pimento cheese...
What choices.
...a little bit of a kick.
I grab shredded medium and sharp cheddar cheeses.
[humming]
Beautiful.
I'm making my honey cheese for 30 people.
I wanna do pickled okra.
Pickled okra looks so great on top of macaroni and cheese.
We're gonna go like this. Is that a thing?
Cheesy pasta? Great.
Like, what do I do with ice cream?
I went with some vanilla ice cream.
It's a fairly neutral flavor.
And I can incorporate it into a cream sauce.
I do a lot of Filipino food, so I'm thinking myself,
creamy spam Udon.
Absolutely speaking to my guilty pleasure wheelhouse.
I mean, what is fattier and saltier and more ridiculous
than canned ham?
Cheese.
I'm not gonna grab multiple cheese.
I just wanna focus on Parmesan.
I love the flavor of Parmesan.
You get that beautiful umami bomb.
Udon noodles aren't necessarily Filipino,
but I knew that it would work really well
with the silkiness of the ice cream.
It's crazy. It's wacky. I love it.
And hoping for the best.
[Guy] 25 minutes!
Now, ladies and gentlemen,
who better to talk guilty pleasures
than the ultimate stars?
We have renowned restaurateur,
the Dancing Spice Queen, Maneet Chauhan.
The Minnesota restaurateur, cookbook author
who serves up guilty pleasures with Northern soul,
the one and only, chef Justin Sutherland.
And the brilliant chef who specializes in guilty pleasures
in ramen dishes.
The wildcard, Justin Warner.
Calorie on top of calorie, I think qualifies
-as like, one of the pillars of guilt. -[Justin] Right?
Carbs on carbs, with cheese. Let's go.
[Justin] Hopefully, they just play the ice cream card well.
We're not getting any strawberry ice cream, or Rocky Road.
-Don't send that out in the world. -[Justin] I did not...
Please do not. Do not.
[Eryn] I'm gonna do a pimento macaroni and cheese
with a burnt cheese top,
pickled okra with some honeycomb ice cream.
The first thing that I do is start my pimento cheese for the cheese sauce.
Sexy every time.
We make macaroni and cheese a lot at the restaurant.
Sometimes, I have people sign a waiver
that if they have any heart issues after they eat at my restaurant,
it is not on me.
A good pimento cheese has just a titch of a kick
from the pimento peppers.
Extra shredded cheddar.
Look at the pimento cheese dip, sauce type stuff.
Man, that's "thick", with three C's.
[Eryn] Go, baby, go.
You know, what it definitely needs is ice cream.
I mean, what? It's cream. It's sugar.
We've got some honey in there.
It's good for ya.
Ice cream is very liquidy once melted.
And so, I'm really concerned that it's going to thin out
my famous pimento macaroni and cheese sauce.
[Guy] Chef, talk to me.
So, it's a pimento cheese,
with, you know, just some honeycomb ice cream.
It would be hard to tell me there's ice cream--
How much ice cream is in there?
There's a half pint.
So, I knew that I needed to put in a little bit more of the ice cream.
So, I was really nailing the whammy ingredient.
But not making this overly sweet.
[Warner] Ice creams are known for their potent flavors,
but it can mute easily.
Could be a real double edged sword.
[Eryn] It's not quite there.
[Guy] 22 minutes! 22 to go.
This is very interesting, guilty pleasure.
For them to have gotten "pasta" and "cheesy".
I'm like, "Wow, this is going really good for them."
And then, of course, ice cream. Why?
My mind is spinning from all of those wheels.
[Guy] What's on the menu?
All right. We're doing a creamy spam Udon with a...
"Creamy spam Udon"? Okay.
[Matt] ...vanilla bean cream sauce,
and a bunch of cheese.
He likes to party, I guess.
So, the first thing I do is I get started on that cheese sauce.
Let's see if this works.
Using the half and half could cut some of the sugar
from the ice cream.
I dumped the whole container of my Parmesan cheese.
Just trying to get it as cheesy as possible.
I'm going with a Alfredo sauce
that has some Korean flavors, gochujang,
with the Korean marinated short rib on top as well.
-I know that the short rib... -[shrieks softly]
...is going to be an amazing guilty pleasure.
Okay, amaze.
Start with a heavy cream.
The next thing I do is start with the Alfredo sauce.
Heavy whipping cream. The butter.
Make sure to get the cheese in there.
And of course, I have to add the vanilla ice cream
to the Alfredo sauce.
Obviously, I want enough where you can taste it.
[screams] Ah!
I have a lot of family and friends cheering for me at home.
My boyfriend and also my two little babies.
-They're my dogs. -[dogs barking]
[laughs]
[Guy] Chefs, 15 minutes. 15 to go. Halfway point.
Today, we're doing a... noodle,
four-cheese blend.
We do Nashville chicken on top.
Gonna make it spicy.
One of the reasons I chose Nashville Hot Chicken
is because we make it in our restaurant.
Seasoning salt.
I was able to bring our secret recipe into play.
I won't give it all away, but it's loaded with brown sugar, paprika, cayenne,
three different types of pepper and the rest are secret.
[sighs]
I'm hoping this vanilla ice cream works in this dredge,
adding a little bit of sweetness.
First time for everything.
That's a good start.
[Guy] How much ice cream did you get in there?
Three scoops.
-Better be able to tell. -Yes, chef.
All right.
-Oh, why, thank you. You're too kind. -[Guy] There you go.
I can taste the ice cream in here.
I can taste the pimento. I get it.
[Eryn] I want to start making my fried okra.
And I still have more ice cream.
So, I used the ice cream as part of the egg wash.
Who doesn't put ice cream on their okra?
Maniacs, that's who.
And then, just going for a little roll
in some cornmeal.
I love a challenge and love a weird rando ingredient.
I'm a weird rando person.
[Isaias] So, I check on my sauce.
That's pretty good.
I start dicing my spam.
-[Guy] Deep fry it? -Deep fry it.
-[Guy] Do you deep fry a lot of spam? -I do deep fry a lot of spam.
We do a lot of stuff with spam at Shameless Buns.
I have a spam tattoo.
So, I let the canned ham go in the fryer
and I'm gonna start getting these Udon noodles cooked.
The Udon noodles were fresh.
I knew I didn't have to cook them for very long.
So, I need more than one cheese element.
So, I did a cheese tuile.
Running a food truck is one of the hardest things you can do.
But to be honest, my wife has really helped me along the way. [chuckling]
She's an awesome cook.
Today, I'm here representing my wife and myself.
Korean barbecue up in this.
I am really loving what Christina is doing.
She has some short rib right over there.
I'mma lower it 'cause my face might burn off.
[Guy] Well, you definitely know that you got ice cream in there.
But you are sweet.
[Christina] Yeah. Now I'm gonna put the gochujang in there.
I added gochujang, which is a Korean red chili paste,
to add a little bit of that spiciness.
Okay, I'm gonna try it with the kimchi.
It's a little salty. So...
All right, add more cheese.
Eight minutes, chefs. Eight to go.
We whisk.
While my pasta is cooking,
I start working on my cheese sauce,
which is the heavy cream,
loading it up with some processed cheese
gruyere and mozzarella.
I love guilty pleasures. I'm a big guy for a reason.
Don't trust a skinny chef.
If I win, I want to spend it on my wife,
because she has been an angel on my side.
And every time I do something crazy,
every time I open up a new restaurant,
she has a giant smile on her face
and she's always next to me.
[Guy] Chef, what is in your cheese sauce over here?
[Isaias] Velveeta, Gruyere, and Cheddar cheese, sir.
-You're really thin, thin, thin. -Let me reduce it.
Thanks, chef.
I start adding more cheese.
Hope it's really getting this thickened up.
I got a mild cheddar this time.
-[sighing] -[Guy] Five minutes! Five to go.
[Matt] I just literally am taking the noodles with some tongs,
and placing it into that sauce.
I need to make sure that these cheese tuiles
are taken out at the perfect time.
I pulled the canned ham out of the fryer,
and it looks good to me.
So, I take a twist of the Udon with the cream sauce
and get it in the bowl.
Grab my canned ham and sprinkle that on top.
I get my cheese tuiles.
His pasta does look really good.
-It does. I'm kind of excited to try that. -It does. Yeah.
Four minutes!
I lost my spoon.
So, the pasta is ready.
I toss it in the Alfredo sauce and I taste it again,
and it has enough creaminess from the Parmesan,
and it I can taste the ice cream.
I love it.
So, I take the short rib. It's ready to go.
I add some more Parmesan
because it needs to be cheesy.
[Isaias] I pulled my chicken out of the fryer.
I taste my cheese sauce.
That's good.
So, I just dump it all over the pasta.
I cut into my fried chicken and it's perfectly cooked.
That Nashville Hot chicken packs a punch.
Two minutes. Two to go.
I'm going to make sure everything is nicely coated
in the pimento cheese sauce.
Hefty.
And I coat them with raw shredded cheddar.
Thoughts and prayers.
Throw that under the salamander.
[Guy] One minute!
I take the fried okra out of the fryer
and the dredge has not stuck at all.
Unacceptable.
[Guy] 30 seconds!
[Eryn] But I have no more time left.
So, all I can do at this point is plate it up.
[Maneet] Mm!
Five, four, three, two, one. That's it.
-[sighs] -That was a nail biter.
[whistles]
Oh, my God. [laughing] I'm dying.
All right, chefs. Time to take measure on those guilty pleasures.
Let's take it to the judges. Right this way.
All right, judges.
Our chefs had to make a guilty pleasure with pasta
that incorporated ice cream and was cheesy.
First up, Isaias. What do you got for us, bud?
I give you guys a mother-clucking loaded Nashville Mac and Cheese.
-"Mother" where? Huh? -Mother-clucking.
Topped with Nashville Hot chicken.
[Warner] Chef Isaias, the cheese sauce has tons of great flavor,
and I can still get some of that ice cream in there.
[Justin] I have a Nashville Hot Chicken restaurant,
and I think it's spicy,
but I don't know that I'd call it "Nashville hot".
The chicken is cooked well, but the sauce is so watery
that the cheese has gotten completely lost in the entire thing.
Okay. Up next, Chef Eryn, what do you have for us?
I'm made for y'all a very ooey gooey, cheesy macaroni and cheese
with pimento cheese and fried okra on top.
-This is so cheesy. Like, so cheesy. -[Eryn laughs]
Which is great.
I'm wondering, you said you used honeycomb ice cream?
[Eryn] Yes, I used it as the base of the cheese sauce.
[Justin] I think it's delicious. I would've actually liked
to see it a little bit more.
The sweetness of that honey would've played really nice with the bento dip.
The okra, on the other hand, is not needed.
The coating has not adhered to it.
Thank you, judges. Up next, Chef Matt.
Yeah, we got pretty freaky today, Guy.
I did a creamy spam Udon,
with vanilla ice cream.
Also threw a Parmesan cheese tuile in there.
Hopefully, you guys love it.
Chef Matt, I really like this dish.
As far as the incorporation of ice cream,
I think out of all of them, I can taste the vanilla the most out of it,
and it tastes really good.
[Maneet] The fact that you put the Parmesan tuiles on it,
it elevates the presentation,
and I think that looks really, really nice.
I love the fact that you used spam.
They almost add nuggets of saltiness.
To me, I wish there was another kind of cheese that you had added
in addition to the Parmesan,
-because I'm getting creamy, I'm not getting cheesy. -Right, right.
[Warner] There's something about the pillowyness of an Udon noodle
that a traditional pasta would have been a little bit more calorically dense
and worked a little bit better with the sauce.
Okay. Thank you very much.
And not to be outdone, Chef Christina.
Okay, judges, I have an Alfredo pasta.
I topped it off with short rib.
I also added gochujang and kimchi into the pasta sauce.
Christina, I really like the fact that you have the short rib
right on top of it.
It's got a lovely smokiness to it.
Though, I wish this dish was a little bit cheesier.
'Cause that's what the gameplay was all about, right?
Presentation wise, it needed a little bit more love.
The ice cream brought a silkiness that makes it eat a little bit more elegantly
than I think is intended for a guilty pleasure dish.
The key with everything is just more and more and more.
I wanted more salt, and more kimchi, a lot more cheese.
And then that would have been perfect.
Chefs. [whistles]
For some, the guilty pleasure was watching you go through that.
[all laughing]
I'm gonna send you back to the kitchens.
See you in a bit.
Judges, out of a possible 50 points,
whose Guilty Pleasure was the guiltiest?
50 points available.
20 points available in gameplay,
20 points in taste, ten in plating.
Matt, let's take a look.
15 out of 20, 17 out of 20,
nine out of 10, for a 41. That's a big score.
-Thank you. -Christina.
14 out of 20 for gameplay, 14 out of 20 for taste,
seven for plating for a 35. Six behind.
Isaias.
13 out of 20, 14 out of 20,
seven for plating for a 34.
Huh. Eryn, you need a 34 or better to stay in the game.
15 out of 20, 16 out of 20,
seven for plating for a 38. Congratulations.
But unfortunately, Isaias that takes you out of the game.
You had some really good ideas.
But Isaias, we gotta say good night.
-All right, bud. -Love you guys.
-Thank you so much. -[Christina] Bye!
[Isaias] Competing on Triple G...
-I love you. Appreciate you. -Thank you so much, chef. Appreciate it.
...was like fulfilling a lifelong dream
and scratching that off my bucket list.
This is the second and final round of Guilty Pleasure Wheels.
So, we got rid of pasta.
We got a taco, sandwich, burger.
-What do you want? -Sandwich.
-Burger.
[laughs]
[Guy] Taco. All right, let's talk about this adjective.
You want to go fried or spicy?
-Spicy. -Spicy.
Spicy.
I would hope so.
Who doesn't love a spicy taco.
[Christina chuckles]
All right, let's get it right on this one.
This could be the whammy.
Bacon, potato chips or pickles?
-You've got potato chips. -[inhales]
[Guy] You've got a fried taco with potato chips.
That's just about as weird as a cheesy ice cream pasta.
-Ready to do this? -[all three] Yes.
-All right. I'm just gonna go. Three, two... -[Christina screams] Ah! What?
-I thought it started. -This is getting really out of hand right now.
They don't need any more wheels.
[Hunter] This is a small wheel, though.
-It's so cute. -What?
-It's a snack wheel. -Snack wheel?
I think this wasn't guilty enough at this point.
We already had three.
So, you're gonna tell me they're gonna make a fried taco with potato chips
and then, either pork rinds, doughnuts or cheese balls?
-What don't you guys want? -Doughnuts?
Okay.
Oh, my God, I can't look.
-[Matt] Hm. -[Christina] Oh, my God.
This can't get any worse.
All right, well, I have to go to class, so have fun.
-Good luck. -Hunter! Before you go.
-Hunter, before you go. -Yes? Yes.
-Oh, you really are going to class. -[laughing]
You promised me when we did this,
that you were gonna give them five wheels.
Would I ever let you down? Come on.
-Come on, take a look. -Oh...
-Oh, my God. -Take a little peek back there.
Yeah. Look at...
-[Guy] What is this? The shopping wheel? -No.
We've got shopping basket produce bags or mini carts.
Here we go.
-Shopping basket. -Whoo!
-[Guy] Congratulations. -[Hunter] You guys got lucky.
[laughing] Thank you, Hunter.
-Shopping baskets. -Thank you.
[Guy] 30 minutes to make a fried guilty pleasure
featuring a taco that incorporates potato chips and doughnuts.
Mm. All your ingredients must fit in that shopping basket.
Do you want one more wheel?
I think out of these three, in particular,
and then, these two that you brought in...
These two might've been the worst.
One more wheel would make them go crazy.
Yeah, honestly,
-Oh! -[Hunter laughs]
[Eryn chuckling nervously]
Fried taco, chips, doughnuts.
It's too big. I can't fit it.
How is this gonna fit?
[Guy] They've got these baskets.
The doughnuts come in big boxes.
The chips are in big bags that mostly contain air.
On top of all of that, they can only shop once.
This is an uphill battle.
Crushed.
I'm already thinking that I can make a Korean fried chicken taco.
Doughnuts. I can put it into the batter for the fried chicken.
I definitely wanna add fried pickles.
I think we'll go with this pickle.
Keep up. Come on.
I'm already thinking,
toss the pickles in some crushed up potato chips.
And then throw them in the fryer.
I got it. Potato chips.
I was behind six points.
I may be down, but I'm not out.
All right, let's go. Okay. Hey.
I'm this close to doing this challenge.
I could cook this one.
Skirt steak. Habanero lime sounds like a good chip.
Okay. Let me see.
Just gonna give it a try.
Might work. Might not work.
Okay. So, I'm thinking dessert taco
because I don't know what else to do with my life today.
But we're gonna make it a little bit spicy.
I am making a funnel cake taco.
I do not make tacos at my restaurant,
but I know fair food.
Doughy is a really good guilty pleasure.
I grabbed jalapeno chips,
I'm going to put potato chips and doughnuts into
the funnel cake batter that I'm putting on my taco shell.
I knew that I wanted to use peaches.
Peaches, 'cause I'm a Georgia peach.
That seems lucky.
And I thought that pancetta would bring a nice flavor
that will highlight the peaches.
Honestly, knowing that this is the last challenge
and it's the thing that stands between me and winning this money
is freaking me out.
This is it. We're gonna see what happens.
I don't even know.
[Matt] I have to make a taco,
and I'm thinking myself a Halifax doner taco.
And it is this a crazy dish from back home in Canada
that just has a really sweet, tangy sauce on a doner,
which is basically like a gyro.
I knew I wanted to add the donut in my Halifax sauce.
Next, I'm going for ground beef.
I'm gonna infuse the meat with typical kind of doner, Middle Eastern Spices.
I grab some nacho cheese flavored chip
because I like the tang of the nacho cheese.
It feels great that I'm in the lead,
but I'm the guy to beat now, you know?
I know that I really need to step up my game in round two.
[Guy] 25 minutes.
Okay. Oopsies!
-[Guy] Chef, what's on the menu? -[Christina] Hi.
-So, I have Korean fried chicken tacos. -Okay.
[Christina] And I'm using the donuts for the batter for the chicken.
Love it.
The key to a perfectly moist fried chicken
is definitely that buttermilk.
I'm going to use two scoops of this.
For my batter,
I use the corn starch and the flour that's already in my pantry,
and then, I crumble up those donuts and add it to the mixture.
Crush them up here.
The donuts are very sweet,
but I know that it'll get cut down
when it's fried and mixed in with everything else.
So, this should be good for tacos.
Chicken is working.
So, as the chicken is frying,
-I go to the crispy chickal-- Chickal. Chickal. [chuckles] -[producer laughs]
The crispy pickles component.
Okay, perfect.
I am going to toss the pickles in the wet batter
and then I toss it in some crushed up potato chips,
And then, I'm going to fry these bad boys up.
$20,000 means a lot.
The restaurant industry is tough,
and we definitely want to expand.
So, I would love to put money into expanding the restaurant.
How are you guys doing over there?
Oh, my God. Fantastic.
-How are you doing? -Amazing.
So, I'm making a spicy mole.
Dropping in my doughnut here.
And the mole is jalapenos, enchilada sauce,
the doughnut's gonna add a little bit of sweetness.
So, I've got some skirt steak here.
We'll just let this sit here for a second.
Chef, what's on the menu?
I'm doing a play on a Halifax doner,
which is a Canadian delicacy.
It's made with a condensed milk and garlic and vinegar sauce.
Pretty wacky. This is gonna go on a taco.
-Going on a taco? -[Matt] Yes.
-Okay. -[Matt] Yeah.
Doner. "Doner" make a mistake.
[Matt] I'm gonna infuse cumin, paprika, garlic powder and pepper.
I'm gonna do a spicy, peach-filled desert taco,
because why not?
So, the first thing that I do is start my taco filling.
I start the pancetta rendering in the cast iron right away.
Add crushed doughnuts,
and I feel like the sugar in this is gonna help caramelize this bacon fat.
I add some chopped Fresno chilies.
[Justin] Chef Eryn over there is doing a desserts taco.
Isn't that part of being a guilty pleasure?
I mean, doing something that's outrageous,
like that state fair food,
where you're just putting anything on a stick?
I mean, that's a guilty pleasure.
[Eryn singing] Slippery peaches!
I want it to have salt.
I want it to have spice.
And I want it to have sweet.
All right. I believe in you to do your thing.
Wait, is a Guy cooking in kitchen Four?
[Guy] I gotta get my meat on the grill.
So, now what I'm gonna do...
is mix the doughnut and the chips together,
see if I can make a dust.
And then, dip the tacos in it for a sweet and salty on the outside.
[Hunter] So, pull out of the fryer and then dip it in the dust?
[Guy] Yeah.
Oh, nice, dude.
-[Guy] Okay. -[Hunter] That's impressive.
[Justin] I'm excited.
[Guy] 15 minutes!
My pickles are frying, the chicken is frying
So, I throw those tortillas in the fryer.
So now, I wanna toss the fried chicken
in a Korean spicy gochujang sauce.
So, I get the ketchup gochujang.
And it's like that sweet spiciness that you get in a lot of Korean dishes.
All right.
Spicy.
[Matt] So, I pull the meat, they have a nice crust on them.
Now, I get started on that Halifax sauce.
White vinegar on the donuts. All right.
I have no idea if this is gonna work, but we're gonna find out.
-What's that powder? -Garlic powder.
Okay.
-[Maneet] Is that condensed milk? -Condensed milk?
It's typically made with condensed milk, garlic and vinegar.
I am guilty of not understanding what's going on at that station.
But I promise you, it's a real thing.
And it is delicious.
So, my fried component is the tortilla.
So, I really wanna win because my wife and I want to start a family.
We actually lost our son.
He was stillborn two years ago,
and so it's been really, really tough.
We are working with a surrogate
and I'm hoping that I can help contribute to that
by winning Guys Grocery Games today.
Give it nice freshness, a little crunch.
[Eryn laughing] It smells really good.
While my filling is cooking,
I decided to start working on my funnel cake batter.
Some egg.
And I decide to add crushed doughnuts.
I wanted to really be incorporated in there
and be kind of like, a donut paste.
So, the jalapeno chips, they're gonna have a little bit of a kick to them.
And I really, really, really love a spice component
in any dessert that I make.
I'm making deep fried tacos.
If I won money, I have always wanted to have more of a space
where up and coming chefs that maybe can't afford to go to culinary school
can come in and use my kitchen.
Please hold together.
Having additional money to kind of help fund these things
would make it way less scary to try and do with my $3 that I currently have.
Oh, I like it.
[Guy] All right, so I gotta make an executive decision here real quick.
I just took and heat it in the food processor
and it's super tender.
Now, a little crema.
A piece of avocado.
That looks very good, actually.
Chefs, what you have here is a doughnut mole skirt steak
done with a fried taco coated in a glazed doughnut
and crispy crunchy potato chips.
Mm.
-[Maneet] Mm. -Whoo!
-So much flavor in that mole. -Okay.
Chefs, we've got five minutes.
You need to be plated!
If I take the chicken out of the fryer,
it is nicely perfectly cooked.
Yeah!
I toss it in the gochujang glaze.
She's cute. She can go on.
I put the tortilla down, obviously, first.
Then, I add the gochujang glaze covered fried chicken.
And then, the potato chip crusted pickle.
This is gonna be the greatest comeback in triple G history.
-Okay. -[Guy] Three minutes!
[Matt] So, I pull the tortillas out of the fryer.
I get the burger doner patty right in the center.
So, for the chips, I'm just going to blitz them
and sprinkle them as a garnish over the tacos.
I spooned my Halifax sauce into a squeeze bottle
and I'm able to drizzle it across my tacos.
[Guy] One minute. One minute to go
[Eryn] Such a mess.
I am not happy at all.
These taco shells have not stayed in any type of form or crispy.
But there's nothing that I can do now.
So, sally forth.
[Guy] 30 seconds, chefs!
[Eryn] I'm putting in equal amounts of the filling.
Not putting too many of the Fresno chillis,
And one over the other.
Five, four, three, two, one. That's it.
-[Christina sighs] -[Matt] Whoo-hoo!
[Guy] Nicely done.
All right, chefs, let's find out if your five wheel tacos
are in the judges' wheelhouse. Follow me, right this way.
Judges, this is it.
Game two of guilty pleasure wheels.
They ended up with a fried taco featuring potato chips, doughnuts.
Up first, Chef Eryn, what do you have for us?
[Eryn] I have a hot Georgia peach pocket
inside of a waffle batter taco.
[Guy] Peaches and tacos.
Hm.
The filling,
there is something yummy going on about this, right?
The doughnuts, the potato chips,
I get the flavor of it.
I like the sweet and the spicy.
To me, the fried aspect is not successful at all.
[Justin] You maybe added the cornstarch in dry
instead of making a slurry, maybe, that will bind it together.
And when you do that, sometimes, it gets gummy,
gets kind of gluey and clumps together.
I'm getting very distinctly funnel cake vibes from this.
There needs to be another fresh component added to this.
A little lemon zest would have taken this in a completely different direction.
Thank you. Up next, Chef Matt. What do you got for us?
[Matt] I present a Halifax Doner burger taco.
I crushed up some nacho cheese chips as a garnish.
You know, this... is bonkers.
This absurd garlic vinegar sauce eats like a guilty pleasure.
[Maneet] The potato chips, the texture, is missing.
And I'm really craving the texture over here.
Your weird Halifax doughnut sauce was probably
the most successful part of this dish.
The burger meat just needed a lot more flavor to it.
I think it got overcooked.
All right. Not to be outdone, Chef Christina, what do you got for us?
Okay, so I have a Korean fried chicken taco.
I got the donuts in the batter for the chicken.
And then, the potato chips in the batter for the pickles.
Christina, we asked for fried and you gave us check, check, check, right?
Flavor wise, you packed some flavor in there.
It's definitely messy.
The chicken's slightly overcooked,
it's a little dry on the inside.
Chef, you were in the bottom going into this,
and it's very clear that you have just begun to fight.
Because this is night and day difference
from that first round cook.
The amount of heat and the use of the doughnut
and like, gochujang together on the chicken works really nicely.
I also like the chips on the pickle.
I just wish there was like, a little bit more.
All right. Judges need to score your dishes.
We're gonna send you back to the kitchens,
and we'll call you when we have a final.
All right? Thank you so much.
Judges, it's time to settle the score.
Who's the guiltiest of them all?
20 points in gameplay, 20 points in taste,
ten points in plating, for a total of 50.
Well, let's take a look.
Let's start off with Eryn.
Three points behind the leader,
13 in game play, 14 out of 20 in taste,
five in plating, for 32,
rounding out at a 70.
Christina.
14 in gameplay,
16 in taste,
six in plating, for a 36,
giving you a 71.
Matt, you gotta have a 30 or better, buddy.
12 in gameplay,
14 in taste...
-High. -[Eryn laughs]
[Guy] Five in plating for a 31, and a score of 72.
-[Warner] Oh, wow. -[Maneet] Whoo.
[Justin] Oh, man.
-I can't believe I won with that Halifax sauce. -[Eryn laughs]
Christina, you got a 36.
That was a five-point run she had on you.
These were some pretty difficult whammies that we threw at you
in some odd combinations.
But we're gonna say, thank you very much and good night.
I feel guilty and not pleasure
for how my taco shell came out today.
-Very nice to meet you, Chef. -[Eryn] Pleasure.
I was so close! I was so close.
Give me a hug.
I wanted to come on here and prove that I have what it takes.
And I think I proved myself.
-Nice comeback. It was a pleasure, chef. -[Christina] Thank you.
[chuckling]
-[Guy] My friend. -[Matt] Yes?
[Guy] Congratulations, chef.
What are you playing for? What are we going for, for money?
I'm looking to win money for a surrogacy
'cause my wife and I are trying to start a family.
Wow.
My wife, Corvette. And today is actually our anniversary as well.
-Today's your anniversary? -Yeah.
-[Maneet] Happy anniversary. -Happy anniversary, Corvette.
Come say hi to the judges. Let's go shopping.
Chef, there are a couple of ways that you can win up to $20,000 tonight.
We go on a shopping spree,
and for every item that you find on this list of clues,
there's 5 of them, you'll get 4,000 bucks.
Or we can skip that,
and right behind those doors,
there is a mystery check
with a number anywhere from $13,000
to $20,000.
Do you wanna run and shop,
or do you wanna take the check?
I've done enough running. I'm going to the check.
What if the check's only $13,000?
-Well, it's in USD, so if you do the math... -[judges laughing]
[Matt] ...that's like $17,000.
-He pulled out the conversion rate on you. -[Matt] Everybody's a winner.
-You already got 20-- -Saddle up that American dollar.
-You are the man of optimism, I'll tell you that. -[laughs]
All right. So, you want to go for the check?
-I'm gonna go for the check, yeah. -[Guy] Ladies and gentlemen,
let's take a look at that check. Drum roll!
-[Matt] All right. Okay. -[Guy] $15,499 in a Canadian conversion,
-that's $2 million. -[judges laughing]
I am the Guilty Pleasures champion.
-I appreciate it, man. That's awesome. -Absolutely. Congrats.
This is gonna do great things for my wife and I,
and it's gonna get us that much closer to our family.
Happy anniversary to you and Corvette.
-And we'll see you next week at Guy's Grocery Games. -Whoo!
Adios.
And just for those who are counting,
in Canadian dollars, it's $20,989. [chuckles]