1
00:00:01,133 --> 00:00:02,400
You know,
people are asking me
all the time,
2
00:00:02,400 --> 00:00:04,500
"Hey, Guy,
that one joint you checked out
in that one city
3
00:00:04,567 --> 00:00:06,700
when you were doing Triple D,
how they doing?"
4
00:00:06,767 --> 00:00:08,367
You know, I don't know.
We should check it out.
5
00:00:10,767 --> 00:00:13,567
Over the years I've seen
and tasted it all.
6
00:00:13,567 --> 00:00:15,367
This is ridiculous, dude.
7
00:00:15,367 --> 00:00:17,667
But it turns out
it was only the beginning.
8
00:00:17,667 --> 00:00:19,667
'Cause Triple D joints
have been blowing up
9
00:00:19,667 --> 00:00:21,667
and we're going back
to see what's cooking.
10
00:00:23,066 --> 00:00:25,667
Like on this trip,
from crab...
11
00:00:25,667 --> 00:00:26,967
Cool little appetizer.
12
00:00:26,967 --> 00:00:28,700
...to curry.
13
00:00:28,700 --> 00:00:30,000
This is the most unbanana
thing I've ever had in my life
that said it was a banana.
14
00:00:30,000 --> 00:00:31,567
This is the most unbanana
thing I've ever had in my life
that said it was a banana.
15
00:00:31,567 --> 00:00:33,166
These Triple D alum...
16
00:00:33,166 --> 00:00:34,367
Hey, I gotta
wear this to prom later.
17
00:00:34,367 --> 00:00:35,700
...are speaking my language.
18
00:00:35,767 --> 00:00:37,033
[Joseph] Bring it
up to a boil...
19
00:00:37,033 --> 00:00:39,166
[both] ...take it down
to a simmer,
let it go overnight.
20
00:00:39,166 --> 00:00:40,667
Peace.
21
00:00:40,667 --> 00:00:44,300
We're talking fried tamales
and lights out lamb
in Santa Fe.
22
00:00:44,367 --> 00:00:47,100
Really, I should
take a picture of it,
it is gorgeous.
23
00:00:47,100 --> 00:00:50,066
Pineapple and pork on pizza
in Las Vegas.
24
00:00:50,066 --> 00:00:53,100
The sausage gives it
a really banging taste.
25
00:00:53,100 --> 00:00:54,867
And in Leeds Point,
New Jersey...
26
00:00:54,867 --> 00:00:56,400
You do real deal food.
27
00:00:56,400 --> 00:00:59,967
...the clams
and crab cakes are a real
conversation starter.
28
00:00:59,967 --> 00:01:00,000
-I'd eat 1,000 of those.
-Parmesan encrusted
crab cakes.
29
00:01:00,000 --> 00:01:03,767
-I'd eat 1,000 of those.
-Parmesan encrusted
crab cakes.
30
00:01:03,767 --> 00:01:08,300
Familiar faces, new places,
and more off-the-hook flavors.
31
00:01:08,367 --> 00:01:09,867
This is Triple D Nation.
32
00:01:17,066 --> 00:01:20,367
Back in 2019 while I was
in Santa Fe, New Mexico
33
00:01:20,367 --> 00:01:23,667
I met up with this chef
that was causing quite a stir.
34
00:01:23,667 --> 00:01:26,667
He was the only chef
that I've kissed on the mouth
35
00:01:26,667 --> 00:01:29,767
because my meal was so good.
36
00:01:29,767 --> 00:01:30,000
-Hi, that was me.
-[all laughing]
37
00:01:30,000 --> 00:01:31,700
-Hi, that was me.
-[all laughing]
38
00:01:31,767 --> 00:01:34,200
-Welcome to Santa Fe, folks.
-[all laughing]
39
00:01:34,266 --> 00:01:36,867
And I'm pretty sure
he's still [chuckling]
on the receiving end
40
00:01:36,867 --> 00:01:38,700
of those kinds of reactions.
41
00:01:38,767 --> 00:01:40,600
This is Joseph's Culinary Pub.
42
00:01:42,967 --> 00:01:44,367
[Joseph] Ratatouille ready.
43
00:01:44,367 --> 00:01:46,900
There's no better place
for Triple D to come
than Joseph's.
44
00:01:46,967 --> 00:01:48,300
[Joseph] Posole up.
45
00:01:48,300 --> 00:01:51,567
It is traditional
New Mexican food,
but always with a twist.
46
00:01:51,567 --> 00:01:53,900
He keeps his menu
always very interesting.
47
00:01:53,967 --> 00:01:57,667
[Guy] A menu that's a mashup
of Joseph Wrede's
culinary training
48
00:01:57,667 --> 00:01:59,967
and this town's
signature flavors.
49
00:01:59,967 --> 00:02:00,000
What type of food you into?
50
00:02:00,000 --> 00:02:01,100
What type of food you into?
51
00:02:01,166 --> 00:02:03,567
Taking relatively
common ingredients
52
00:02:03,567 --> 00:02:07,467
and finding how they
work together to raise
people's expectations.
53
00:02:08,567 --> 00:02:09,600
-[Guy] Have a seat.
-Okay, cool.
54
00:02:09,667 --> 00:02:12,066
All right, Chef,
I had to explain it about you
55
00:02:12,066 --> 00:02:13,500
one time after someone
saw the show.
56
00:02:13,567 --> 00:02:15,166
This is a high-end chef
57
00:02:15,166 --> 00:02:20,700
that just chooses
not to play classical music
and he plays funk jam.
58
00:02:20,767 --> 00:02:25,166
I mean, you're balanced,
you're adventurous,
you're creative.
59
00:02:25,166 --> 00:02:26,767
-We did lamb.
-Lamb neck.
60
00:02:26,767 --> 00:02:29,000
-Confited lamb neck.
-Yep, you're in lamb country.
61
00:02:29,000 --> 00:02:30,000
-We're in lamb country.
-Yeah.
62
00:02:30,000 --> 00:02:30,433
-We're in lamb country.
-Yeah.
63
00:02:30,433 --> 00:02:32,867
I've confited a lot of things,
I've never confited
a lambs neck.
64
00:02:32,867 --> 00:02:34,700
[Joseph] We'll put
the lamb neck in the duck fat.
65
00:02:34,767 --> 00:02:36,033
[Guy] Baking in fat.
66
00:02:36,033 --> 00:02:38,200
-Yes.
-What a show name
that should be, Baking in Fat.
67
00:02:38,266 --> 00:02:39,700
[Joseph] And cook it
for 3 hours.
68
00:02:39,767 --> 00:02:41,367
It comes with sunchoke puree.
69
00:02:41,367 --> 00:02:44,500
So we're gonna
make a veal stock
to cook the sunchokes in.
70
00:02:44,567 --> 00:02:46,767
You smear the bones
with tomato paste,
71
00:02:46,767 --> 00:02:49,266
celery, onions, carrots.
72
00:02:49,266 --> 00:02:51,900
-[Guy] In the oven, 350.
-Yeah.
73
00:02:51,967 --> 00:02:53,967
-[Joseph] Then,
it's into the pot.
-Water.
74
00:02:53,967 --> 00:02:55,800
-[Joseph] Red wine.
-Peppercorn.
75
00:02:55,867 --> 00:02:57,700
-Bay leaf.
-[Joseph] Garlic clove.
76
00:02:57,767 --> 00:02:59,033
Bring it up to a boil...
77
00:02:59,066 --> 00:03:00,000
[both] ...take it down
to a simmer,
let it go overnight.
78
00:03:00,000 --> 00:03:01,467
[both] ...take it down
to a simmer,
let it go overnight.
79
00:03:01,467 --> 00:03:03,767
-Peace.
-Word.
80
00:03:03,767 --> 00:03:07,266
Sunchokes in stock,
they're gonna come up
to a simmer.
81
00:03:07,266 --> 00:03:09,867
-Got it.
-And ready to be blended.
82
00:03:09,867 --> 00:03:12,900
-Gonna turn on our pan,
add your ghee.
-Clarified butter.
83
00:03:12,967 --> 00:03:14,367
-Pulled neck meat.
-[Joseph] Yep.
84
00:03:14,367 --> 00:03:17,767
Let that cook a bit,
shallots, and leeks,
put it in the oven.
85
00:03:17,767 --> 00:03:19,100
The sunchoke puree.
86
00:03:19,100 --> 00:03:21,100
This comes down,
you could strain it out
87
00:03:21,166 --> 00:03:23,100
if you have people
that are afraid of fat.
88
00:03:23,100 --> 00:03:25,266
-I'm personally not.
-Well, evidently, you can tell
that's not my problem.
89
00:03:25,266 --> 00:03:30,000
Then, the blackberries,
yogurt, brussel sprouts
sauteed in garlic and ginger,
90
00:03:30,000 --> 00:03:30,567
Then, the blackberries,
yogurt, brussel sprouts
sauteed in garlic and ginger,
91
00:03:30,567 --> 00:03:32,300
-fired shallots.
-[Guy] There ya go.
92
00:03:32,367 --> 00:03:34,266
Really, I should
take a picture of it of it
first before you eat it.
93
00:03:34,266 --> 00:03:35,567
I mean, it is gorgeous.
94
00:03:38,100 --> 00:03:42,467
You have this refined
beauty of the neck.
95
00:03:44,967 --> 00:03:47,100
Rich, enjoyable, textural.
96
00:03:47,100 --> 00:03:51,100
The sunchoke veal stock,
I mean, that just get's
you weak-kneed.
97
00:03:52,166 --> 00:03:54,367
Confit of lamb neck.
98
00:03:54,367 --> 00:03:56,166
The only thing I hear,
people came in the restaurant
99
00:03:56,166 --> 00:03:58,400
were looking for the dish
that we had on Triple D
and you didn't have it.
100
00:03:58,467 --> 00:04:00,000
-[chuckling] Yeah,
that was a mistake.
-Big hit? Yeah.
101
00:04:00,000 --> 00:04:01,166
-[chuckling] Yeah,
that was a mistake.
-Big hit? Yeah.
102
00:04:01,166 --> 00:04:02,467
-That was a mistake.
-Yeah.
103
00:04:02,467 --> 00:04:04,100
-Yeah.
-Hey, let me give you
a little bit of advice,
104
00:04:04,166 --> 00:04:06,567
if you get on Triple D
stick with the dish, you know.
105
00:04:07,200 --> 00:04:08,667
The vegetable Napoleon.
106
00:04:08,667 --> 00:04:11,500
That is what he does,
he always switches it up.
107
00:04:11,567 --> 00:04:13,967
Banana lamb curry.
Cherry chutney.
108
00:04:13,967 --> 00:04:19,767
I'm having Joseph's newest
dish a banana lamb curry,
which is amazing.
109
00:04:19,767 --> 00:04:21,967
-Banana lamb?
-Banana lamb.
110
00:04:21,967 --> 00:04:23,300
-Like a banana banana?
-Banana.
111
00:04:23,367 --> 00:04:25,200
Like, you can
get every one
of these ingredients.
112
00:04:25,266 --> 00:04:28,066
Yellow curry,
turmeric, ginger,
113
00:04:28,066 --> 00:04:30,000
garlic, lamb
at the grocery store.
114
00:04:30,000 --> 00:04:30,467
garlic, lamb
at the grocery store.
115
00:04:30,467 --> 00:04:33,100
And you get
this kind of exotic flavor.
116
00:04:34,300 --> 00:04:37,767
I'm gonna start off with some
clarified butter or ghee.
117
00:04:37,767 --> 00:04:39,200
The lamb shoulder.
118
00:04:39,200 --> 00:04:43,266
The saute of the meat
probably is about a 5
or 6 minute process.
119
00:04:43,266 --> 00:04:47,000
Next, we'll add our onions,
you just wanna get them
nice and translucent.
120
00:04:47,066 --> 00:04:49,667
We're gonna add
our garlic, ginger.
121
00:04:49,667 --> 00:04:54,767
This is your strict
English style, grocery store
yellow curry.
122
00:04:54,767 --> 00:04:56,100
And then from there,
123
00:04:56,166 --> 00:04:59,266
we can add chicken stock,
we're gonna add
the coconut milk.
124
00:04:59,266 --> 00:05:00,000
Adding salt and pepper.
125
00:05:00,000 --> 00:05:00,867
Adding salt and pepper.
126
00:05:00,867 --> 00:05:03,100
Now, we gotta bring it
back up to a simmer.
127
00:05:03,166 --> 00:05:05,467
It's starting
to all come together.
128
00:05:05,467 --> 00:05:07,000
And then, I'm gonna
add the bananas.
129
00:05:07,000 --> 00:05:10,767
The banana
is gonna make it sweet
and give it some depth.
130
00:05:10,767 --> 00:05:12,433
It thickens the whole thing.
131
00:05:12,433 --> 00:05:16,867
Now, we're just gonna
cook this for about 35 minutes
until that lamb is tender.
132
00:05:16,867 --> 00:05:21,000
Lemon turmeric rice,
fill out half the bowl,
the banana lamb curry.
133
00:05:22,667 --> 00:05:24,233
And these little berries
that we have here?
134
00:05:24,233 --> 00:05:28,100
Uh, this is a dried
cherry chutney to kinda
give that a little tanginess.
135
00:05:28,166 --> 00:05:30,000
Apple cider vinegar, sugar,
dried cherries, cranberries,
either or.
136
00:05:30,000 --> 00:05:32,900
Apple cider vinegar, sugar,
dried cherries, cranberries,
either or.
137
00:05:32,967 --> 00:05:36,867
Mustard seed,
shallots, and leeks,
peeled diced ginger.
138
00:05:36,867 --> 00:05:40,667
Bring to a boil
and let it integrate
about 20 minutes.
139
00:05:40,667 --> 00:05:43,166
It's not a spicy curry,
it's a sweet curry.
140
00:05:43,166 --> 00:05:44,900
It's what gives that--
141
00:05:44,900 --> 00:05:48,000
This is the most unbanana
thing I've ever had in my life
that said it was a banana.
142
00:05:48,000 --> 00:05:50,467
It's silky, it's rich,
it's not heavy.
143
00:05:50,467 --> 00:05:52,700
And you're getting a total...
144
00:05:52,767 --> 00:05:56,767
juxtaposed flavors
that are contrasting
and supporting.
145
00:05:56,767 --> 00:05:59,767
It's outstanding.
I would eat this
every time I came in.
146
00:05:59,767 --> 00:06:00,000
[Joseph] Banana lamb curry
in the window.
147
00:06:00,000 --> 00:06:02,000
[Joseph] Banana lamb curry
in the window.
148
00:06:02,066 --> 00:06:05,767
The lamb is incredible,
it's delicious, it's unctuous.
149
00:06:05,767 --> 00:06:10,266
The real subtle sweetness
contrasts so nicely
with the lamb.
150
00:06:10,266 --> 00:06:15,467
Like, it melds together
into something that just
feels exactly right.
151
00:06:15,467 --> 00:06:17,367
Tickets in, let's go,
let's get it.
152
00:06:17,367 --> 00:06:19,367
-Triple D aired, I told you
it was gonna be big.
-Yeah.
153
00:06:19,367 --> 00:06:20,900
-Awesome.
-Where did people come from?
154
00:06:20,967 --> 00:06:24,467
All over the country.
It exposed us
to a larger audience.
155
00:06:24,467 --> 00:06:27,100
He is so deserving
of getting his name out there.
156
00:06:27,166 --> 00:06:29,400
We saw you on Triple D
and we had to come,
157
00:06:29,467 --> 00:06:30,000
the food
is absolutely amazing.
158
00:06:30,000 --> 00:06:31,166
the food
is absolutely amazing.
159
00:06:31,166 --> 00:06:33,266
The true flavors of Santa Fe.
160
00:06:34,100 --> 00:06:35,100
[Guy] And coming up...
161
00:06:35,100 --> 00:06:36,266
[man] Christmas stew.
162
00:06:36,266 --> 00:06:37,600
[Guy] New Mexican staples
163
00:06:37,667 --> 00:06:39,266
are getting
the Joseph treatment...
164
00:06:39,266 --> 00:06:40,500
This is an experience.
165
00:06:40,567 --> 00:06:43,867
This stew, to me,
is my whole life
in a little bowl.
166
00:06:43,867 --> 00:06:47,500
...with unexpected twists
on traditional tastes.
167
00:06:47,567 --> 00:06:49,166
I've had a lot of tamales,
never one fried.
168
00:06:53,867 --> 00:06:55,700
So I'm here in Santa Fe,
New Mexico,
169
00:06:55,767 --> 00:06:59,066
I'm at a sleepy
little neighborhood known
as the Railyard District,
170
00:06:59,066 --> 00:07:01,667
to check out a restaurant
where the chef
is a total character.
171
00:07:01,667 --> 00:07:04,367
And he's taking food
that may sound
like it's common,
172
00:07:04,367 --> 00:07:06,767
but, boy, does he take it
to the next level.
173
00:07:06,767 --> 00:07:09,266
Joseph is well-regarded
in this town.
174
00:07:09,266 --> 00:07:11,467
One of the real gems
in Santa Fe.
175
00:07:11,467 --> 00:07:12,467
[Joseph] Steak au poivre.
176
00:07:12,467 --> 00:07:13,800
I mean, your fan ship...
177
00:07:13,867 --> 00:07:16,967
-Yeah.
-...in Santa Fe,
you have such a following.
178
00:07:16,967 --> 00:07:21,300
I absolutely love coming here,
it's a privilege to get
to enjoy his food.
179
00:07:21,367 --> 00:07:22,245
There's always a little twist
that adds an element
of adventure
180
00:07:22,245 --> 00:07:24,467
There's always a little twist
that adds an element
of adventure
181
00:07:24,467 --> 00:07:26,266
and excitement
to what he serves.
182
00:07:28,066 --> 00:07:30,266
-You had the fried tamale?
-Absolutely.
183
00:07:30,266 --> 00:07:33,367
So we're gonna
make a chili verde
for the filling of the tamale.
184
00:07:33,367 --> 00:07:35,567
-[Guy] Okay.
-It's not, as we say,
rocket surgery.
185
00:07:35,567 --> 00:07:38,967
-Tomatillos.
-It's either brain surgery
or rocket science,
186
00:07:38,967 --> 00:07:40,266
but it's not rocket surgery.
187
00:07:40,266 --> 00:07:42,266
Now you're
in Northern New Mexico,
it is rocket surgery.
188
00:07:42,266 --> 00:07:44,166
-We do have rocket surgery.
[mouthing] Wow.
-[Joseph laughing]
189
00:07:44,166 --> 00:07:49,367
So onions, poblano, jalapenos,
garlic, cumin, coriander.
190
00:07:49,367 --> 00:07:51,600
-[Guy] So we're gonna
let this simmer, what?
-Yep, 30 minutes.
191
00:07:51,667 --> 00:07:52,245
Add them to the blender.
Finish it with salt
and cilantro.
192
00:07:52,245 --> 00:07:55,300
Add them to the blender.
Finish it with salt
and cilantro.
193
00:07:56,867 --> 00:08:00,367
-Next up?
-We're gonna roast the chicken
for the salsa verde.
194
00:08:00,367 --> 00:08:01,867
-Here we go.
-Salt and pepper.
195
00:08:01,867 --> 00:08:05,266
-[Guy] How long
we gonna roast?
-45 minutes at 350.
196
00:08:05,266 --> 00:08:06,800
[Guy] Shred the chicken.
197
00:08:06,800 --> 00:08:10,767
Add our chili verde,
little bit of cooking
time there, and that's that.
198
00:08:11,667 --> 00:08:12,900
We have the masa.
199
00:08:12,967 --> 00:08:15,166
These are rehydrated
corn husks.
200
00:08:15,166 --> 00:08:16,400
-So we go here, right?
-[Guy] 'Kay.
201
00:08:16,467 --> 00:08:18,266
With a chicken
tomatillo filling.
202
00:08:18,266 --> 00:08:20,467
And then it's just fold, boom.
203
00:08:20,467 --> 00:08:22,245
-And then we're gonna
steam these how long?
-25 minutes.
204
00:08:22,245 --> 00:08:22,567
-And then we're gonna
steam these how long?
-25 minutes.
205
00:08:22,567 --> 00:08:24,600
We let 'em cool
and then we fry 'em,
206
00:08:24,667 --> 00:08:25,967
outta the husk,
in the duck fat.
207
00:08:27,867 --> 00:08:28,867
Some red chili.
208
00:08:29,567 --> 00:08:31,567
With some cotija cheese.
209
00:08:31,567 --> 00:08:33,500
I've had a lot of tamales,
never one fried.
210
00:08:35,600 --> 00:08:37,367
It's a really nice
and light tamale.
211
00:08:37,367 --> 00:08:39,100
The chicken
and the green chili,
of course,
212
00:08:39,100 --> 00:08:41,467
works so well together.
I wanna drink the sauce.
213
00:08:43,100 --> 00:08:44,467
And makes me actually question
214
00:08:44,467 --> 00:08:47,900
-why I haven't had more
duck fat fried tamales.
-Me too.
215
00:08:50,066 --> 00:08:51,467
[man] Tamale down.
216
00:08:51,467 --> 00:08:52,245
It's really heavily Santa Fe
and New Mexico
in so many ways.
217
00:08:52,245 --> 00:08:56,066
It's really heavily Santa Fe
and New Mexico
in so many ways.
218
00:08:56,066 --> 00:08:57,500
Beef tenderloin
Christmas stew.
219
00:08:57,567 --> 00:09:00,567
So in New Mexico
we have a dish
called Christmas.
220
00:09:00,567 --> 00:09:02,667
Red sauce gets poured
into the stew
221
00:09:02,667 --> 00:09:05,066
that's got green chilis in it
and it's the perfect marriage.
222
00:09:05,967 --> 00:09:08,166
We're making
our beef Christmas stew.
223
00:09:08,166 --> 00:09:12,567
We're gonna add our ghee,
beef tenderloin, very tender.
224
00:09:12,567 --> 00:09:13,867
And we're gonna brown it off.
225
00:09:14,667 --> 00:09:16,000
And now,
we're adding the onion.
226
00:09:16,600 --> 00:09:17,900
Garlic.
227
00:09:17,900 --> 00:09:21,467
Cumin and coriander
are the seasoning
of the Southwest.
228
00:09:21,467 --> 00:09:22,245
Now, we have our green chili
that we roasted and chopped.
229
00:09:22,245 --> 00:09:25,367
Now, we have our green chili
that we roasted and chopped.
230
00:09:25,367 --> 00:09:27,667
Add your salt and your pepper.
231
00:09:27,667 --> 00:09:29,667
Now, we're gonna
add our beef stock.
232
00:09:29,667 --> 00:09:33,567
And enough broth
to just barely cover
the ingredients.
233
00:09:33,567 --> 00:09:37,467
Jalapeno tomato slurry,
really brings a lot of flavor.
234
00:09:37,467 --> 00:09:40,166
And we're just gonna
add that in as
the secret ingredient.
235
00:09:40,166 --> 00:09:42,000
We're gonna
bring this up to a boil,
236
00:09:42,000 --> 00:09:45,300
and then turn it down
to a simmer, and add
the potatoes.
237
00:09:45,367 --> 00:09:49,066
Can cook it for another
25 to 30 minutes and then
it's ready to serve.
238
00:09:50,000 --> 00:09:51,867
Add a little cotija cheese.
239
00:09:51,867 --> 00:09:52,245
And we're gonna serve it
with red chili on the side.
Order up.
240
00:09:52,245 --> 00:09:55,500
And we're gonna serve it
with red chili on the side.
Order up.
241
00:09:55,567 --> 00:09:58,266
Side of red chili
for the Christmas beef stew.
242
00:09:58,266 --> 00:10:00,467
It's warm and it's comforting.
243
00:10:00,467 --> 00:10:03,567
It's not particularly hot,
but it's very flavorful.
244
00:10:03,567 --> 00:10:06,900
It's fantastic.
A beautiful stock,
lots of richness.
245
00:10:06,967 --> 00:10:08,967
So you do feel like
you're having something
246
00:10:08,967 --> 00:10:10,233
that your mother
might have made you.
247
00:10:10,266 --> 00:10:13,266
Christmas beef stew
in the window, table seven,
pickup.
248
00:10:13,266 --> 00:10:16,367
As funky-casual
as the restaurant is,
249
00:10:16,367 --> 00:10:18,367
you're right on the threshold,
250
00:10:18,367 --> 00:10:21,967
you're on the precipice
of everything that they know,
and understand, and love,
251
00:10:21,967 --> 00:10:22,245
and just be willing
to drop off the other side.
252
00:10:22,245 --> 00:10:25,000
and just be willing
to drop off the other side.
253
00:10:25,066 --> 00:10:26,266
And you're gonna
get a ride of a lifetime.
254
00:10:26,266 --> 00:10:28,100
-That's the whole idea.
-You're the real deal,
brother.
255
00:10:31,367 --> 00:10:32,533
Coming up...
256
00:10:32,533 --> 00:10:35,467
In Las Vegas a pizzeria
doing it their own way...
257
00:10:35,467 --> 00:10:37,867
Making your own ingredients,
making your own sauces.
258
00:10:37,867 --> 00:10:39,967
...and popping up
all over town.
259
00:10:39,967 --> 00:10:42,800
-Busy guy.
-BBQ Maui Wowie
in the window.
260
00:10:45,500 --> 00:10:49,367
So here I am about 15 miles
west of The Strip
in Las Vegas, Nevada
261
00:10:49,367 --> 00:10:50,867
in an area known
as The Lakes.
262
00:10:50,867 --> 00:10:52,233
And what do you get up here?
263
00:10:52,233 --> 00:10:54,667
Well, you get
really nice cars,
you get really nice houses,
264
00:10:54,667 --> 00:10:56,900
and, of course, you'd expect
to find two dudes from Jersey,
265
00:10:56,967 --> 00:10:59,567
and one from California
that are serving up
great pizza.
266
00:10:59,567 --> 00:11:02,867
And you can't expect guys
like that to just stand still.
267
00:11:02,867 --> 00:11:07,266
No, since I was there in 2015
you can find 'em here, here,
268
00:11:07,266 --> 00:11:08,900
and, oh, yeah,
one here too.
269
00:11:08,967 --> 00:11:10,900
This is Those Guys Pies.
270
00:11:14,867 --> 00:11:16,867
[Roy] Sin City Big Sexy up.
271
00:11:16,867 --> 00:11:19,166
Those Guys Pies is definitely
the closest thing
272
00:11:19,166 --> 00:11:21,166
to East Coast pizza
out on the West Coast.
273
00:11:21,166 --> 00:11:22,900
Order up, white pie.
274
00:11:22,967 --> 00:11:24,166
The pizza here is tremendous.
275
00:11:24,166 --> 00:11:25,767
[Chris] Guys new favorite.
276
00:11:25,767 --> 00:11:29,000
I saw the episode of Triple D,
came up, tried it out,
it was wonderful.
277
00:11:29,000 --> 00:11:30,700
[Roy] Order up.
278
00:11:30,700 --> 00:11:33,567
[Guy] What's not to love
about taking East Coast
flavors that Jersey boys,
279
00:11:33,567 --> 00:11:36,300
Colin O'Leary and Roy Bass,
know and love?
280
00:11:36,367 --> 00:11:38,567
And mashing 'em up
with a West Coast vibe
281
00:11:38,567 --> 00:11:40,567
from the Cali kid,
Chris Builder.
282
00:11:41,266 --> 00:11:42,166
You're a pizza joint.
283
00:11:42,166 --> 00:11:43,500
We're a pizza joint.
284
00:11:43,500 --> 00:11:43,943
Yeah,
but we gotta be different,
you gotta taste different,
285
00:11:43,943 --> 00:11:45,367
Yeah,
but we gotta be different,
you gotta taste different,
286
00:11:45,367 --> 00:11:47,667
-'cause you can get
that flavor anywhere.
-All right.
287
00:11:47,667 --> 00:11:49,700
BBQ Maui Wowie in the window.
288
00:11:49,767 --> 00:11:52,467
People are always
argumentative about pineapple
on pizza
289
00:11:52,467 --> 00:11:54,166
and we put
our barbecue spin on there.
290
00:11:54,166 --> 00:11:57,767
There's different ingredients
in there, it's delicious.
291
00:11:59,166 --> 00:12:00,600
We're gonna start making
our barbecue rub.
292
00:12:01,700 --> 00:12:03,967
-Smoked paprika, kosher salt.
-[Guy] 'Kay.
293
00:12:03,967 --> 00:12:05,367
Little bit of cinnamon,
294
00:12:05,367 --> 00:12:08,967
cayenne pepper, garlic,
crushed red pepper,
295
00:12:08,967 --> 00:12:12,266
granulated onion, and,
of course, ground pepper.
296
00:12:12,266 --> 00:12:13,943
[Guy] Mix this all together,
rub the pork butt,
then into the smoker.
297
00:12:13,943 --> 00:12:15,300
[Guy] Mix this all together,
rub the pork butt,
then into the smoker.
298
00:12:15,367 --> 00:12:16,367
[Roy] Yep.
299
00:12:16,367 --> 00:12:18,100
-How many hours was that?
-Sixteen.
300
00:12:18,166 --> 00:12:19,900
Now, we're gonna
season our pork,
301
00:12:19,967 --> 00:12:21,667
we make
a house-pickled jalapeno.
302
00:12:21,667 --> 00:12:23,100
We're gonna
take some of that juice,
303
00:12:23,100 --> 00:12:25,867
from our pickling jalapeno,
and put that on there.
304
00:12:25,867 --> 00:12:28,166
-What are we making now?
-House-made barbecue sauce.
305
00:12:28,166 --> 00:12:31,367
We're gonna start with bacon,
some garlic, onions.
306
00:12:31,367 --> 00:12:33,100
'Kay, so it renders down.
307
00:12:33,100 --> 00:12:36,467
Then, we're gonna use
a little bit of liquid smoke,
vinegar, do some brown sugar,
308
00:12:36,467 --> 00:12:39,000
-do a little bit
of Dijon mustard.
-Little bit.
309
00:12:39,066 --> 00:12:41,266
-We got the honey, and then...
-[both] ...molasses.
310
00:12:41,266 --> 00:12:43,943
-Yes. Chili sauce,
a little bit of ketchup.
-Busy guy.
311
00:12:43,943 --> 00:12:44,967
-Yes. Chili sauce,
a little bit of ketchup.
-Busy guy.
312
00:12:44,967 --> 00:12:46,900
[Roy] And then, boom,
black pepper.
313
00:12:46,967 --> 00:12:49,166
-[Guy] So this cooks down?
-For about 35 minutes.
314
00:12:50,567 --> 00:12:51,500
We're gonna
make the Maui Wowie.
315
00:12:51,500 --> 00:12:52,600
Hey, I gotta
wear this to the prom later.
316
00:12:52,667 --> 00:12:54,066
I won't get you dirty,
I promise.
317
00:12:54,066 --> 00:12:56,467
-[Guy] Barbecue sauce
mixed with pizza sauce.
-Yes.
318
00:12:56,467 --> 00:13:00,066
Mozzarella, pulled pork,
now we're gonna
do house-bacon.
319
00:13:00,066 --> 00:13:01,900
-So you cure your own bacon?
-Yes, sir.
320
00:13:01,967 --> 00:13:05,266
We got fresh pineapple,
house-pickled jalapeno.
321
00:13:05,266 --> 00:13:06,900
-[Guy] What temperature's
the oven at?
-550.
322
00:13:06,967 --> 00:13:08,800
-Nine - 10 minutes.
-[Guy whistles]
323
00:13:08,867 --> 00:13:10,700
So we're gonna
add a little bit
of cilantro to it.
324
00:13:15,266 --> 00:13:17,467
It doesn't taste
like barbecue sauce,
you don't get lost in that.
325
00:13:17,467 --> 00:13:20,900
It's like smoky, bacon-y,
tomato sauce.
326
00:13:20,967 --> 00:13:23,767
You just get a couple
of those little sweet bites
outta the pineapple.
327
00:13:23,767 --> 00:13:26,800
Smoking in the pork,
making your own ingredients,
making your own sauces,
328
00:13:26,867 --> 00:13:29,100
I would drive up the The Lakes
just to get this.
329
00:13:29,100 --> 00:13:33,800
After the show aired
we almost doubled
in sales overnight.
330
00:13:33,867 --> 00:13:37,100
I tried the Maui Wowie
after seeing the show,
it was fantastic.
331
00:13:37,166 --> 00:13:39,367
We added some
BBQ Maui Wowie fries.
332
00:13:39,367 --> 00:13:41,266
[Roy] Maui Wowie fries
for Bernadette.
333
00:13:41,266 --> 00:13:43,943
The loaded fries,
I saw the little, young man
eating 'em, he loved them.
334
00:13:43,943 --> 00:13:45,166
The loaded fries,
I saw the little, young man
eating 'em, he loved them.
335
00:13:45,166 --> 00:13:47,166
Guys favorite, BBQ Maui Wowie.
336
00:13:47,166 --> 00:13:50,266
We also have a new style
of pizza which is called
the Sin City Square.
337
00:13:50,266 --> 00:13:52,166
Your Sin City Italian white.
338
00:13:52,166 --> 00:13:56,367
It's a Detroit, a grandma,
and Sicilian all built
into one.
339
00:13:56,367 --> 00:13:59,400
The Sin City white pie
is a new upgraded version,
340
00:13:59,467 --> 00:14:01,066
with the sausage
and the lemon oil,
341
00:14:01,066 --> 00:14:02,867
and it gives it
a really banging taste.
342
00:14:04,100 --> 00:14:06,367
[Roy] We're gonna start
by making sausage for the pie.
343
00:14:06,367 --> 00:14:10,000
So I've got
crushed red pepper,
granulated onion, some salt,
344
00:14:10,066 --> 00:14:13,867
garlic, toasted fennel,
regular fennel, sugar,
345
00:14:13,867 --> 00:14:13,943
pepper, smoked paprika.
346
00:14:13,943 --> 00:14:16,166
pepper, smoked paprika.
347
00:14:16,166 --> 00:14:17,567
Give this a little mix.
348
00:14:17,567 --> 00:14:21,100
We're gonna
get all the seasoning
incorporated into the pork.
349
00:14:21,100 --> 00:14:24,567
So we're gonna
cook this sausage
for 25 minutes at 425,
350
00:14:24,567 --> 00:14:26,300
and then pull it from the oven
and cool it.
351
00:14:26,367 --> 00:14:30,166
It's put on a slicer
and we slice it
to a real thin consistency.
352
00:14:31,066 --> 00:14:32,800
We're gonna start out
with mozzarella,
353
00:14:32,867 --> 00:14:35,467
and we're gonna get the cheese
all the way to the edge.
354
00:14:35,467 --> 00:14:38,500
We use a heaping amount
of parmesan.
355
00:14:38,567 --> 00:14:43,367
House-made garlic sauce
which has olive oil, garlic,
a little basil.
356
00:14:43,367 --> 00:14:43,943
We're gonna put
our house-made sausage on.
357
00:14:43,943 --> 00:14:45,166
We're gonna put
our house-made sausage on.
358
00:14:45,166 --> 00:14:47,066
Broccoli rabe,
that's been blanched.
359
00:14:47,066 --> 00:14:49,367
We got the caramelized onions
that are gonna go on.
360
00:14:49,367 --> 00:14:51,266
Dollops of ricotta.
361
00:14:51,266 --> 00:14:54,100
We're gonna cook it
at 525 for 13 minutes,
362
00:14:54,100 --> 00:14:55,266
three minutes
before it's ready
363
00:14:55,266 --> 00:14:57,367
we're gonna finish it
with the roasted tomatoes.
364
00:14:59,867 --> 00:15:03,567
We're gonna finish it
with extra virgin olive oil
that's infused with lemon oil.
365
00:15:05,266 --> 00:15:06,867
Sin City Square is up.
366
00:15:06,867 --> 00:15:10,367
I love the crust and,
you know, it's nice
and soft, and crunchy.
367
00:15:10,367 --> 00:15:13,266
It's a very smooth sausage,
nothing overbearing.
368
00:15:13,266 --> 00:15:13,943
The broccoli rabe,
I wasn't expecting that
to go well on a pizza,
369
00:15:13,943 --> 00:15:16,266
The broccoli rabe,
I wasn't expecting that
to go well on a pizza,
370
00:15:16,266 --> 00:15:17,333
but it's delicious.
371
00:15:17,367 --> 00:15:20,100
Everything is good,
you can't go wrong with it.
372
00:15:21,000 --> 00:15:22,467
[Roy] Meatball sandwich.
373
00:15:22,467 --> 00:15:25,000
This is the kinda joint
that when people watch
Triple D they go,
374
00:15:25,066 --> 00:15:26,600
"I don't even know
how to get to The Lakes,
375
00:15:26,667 --> 00:15:29,600
but get me a cab
off The Strip, I wanna
go see that joint."
376
00:15:29,667 --> 00:15:32,166
The Lakes location
is a small little place.
377
00:15:32,166 --> 00:15:33,600
And now they've branched out,
378
00:15:33,667 --> 00:15:35,500
they have a big place
out in Henderson now,
379
00:15:35,567 --> 00:15:37,667
and also this one
here in North Vegas.
380
00:15:37,667 --> 00:15:39,667
And there should be more,
I love it a lot.
381
00:15:40,667 --> 00:15:42,400
[Roy] I'm working
a chicken finger hoagie.
382
00:15:42,467 --> 00:15:43,943
It's amazing being part
of the Triple D Nation
383
00:15:43,943 --> 00:15:44,867
It's amazing being part
of the Triple D Nation
384
00:15:44,867 --> 00:15:47,166
and we're excited to see
where the future takes us.
385
00:15:47,166 --> 00:15:50,100
Those Guys Pies,
that's not how you spell it.
386
00:15:50,166 --> 00:15:51,266
It's Dose' Guys.
387
00:15:51,266 --> 00:15:52,767
-It's Dose' Guys.
-[Guy] Yeah.
388
00:15:52,767 --> 00:15:55,367
-Is it D-O-S-E
with apostrophe?
-D-O-S-E'.
389
00:15:55,367 --> 00:15:57,467
-Exactly. Dose' Guys.
-Dose' Guys.
390
00:16:00,266 --> 00:16:03,367
Up next in New Jersey
a spot serving seafood...
391
00:16:03,367 --> 00:16:05,000
It's salty, spicy.
392
00:16:05,000 --> 00:16:07,000
...straight outta
their own backyard.
393
00:16:07,066 --> 00:16:09,066
-Where's the clams from.
-They're outside
the restaurant.
394
00:16:09,066 --> 00:16:10,400
Clams Mexicali in the window.
395
00:16:14,166 --> 00:16:15,900
[Guy] I'm here at the end
of the road.
396
00:16:15,967 --> 00:16:17,266
No, not in a negative way.
397
00:16:17,266 --> 00:16:19,467
I'm literally
at the end of the road,
I'm in Leeds Point.
398
00:16:19,467 --> 00:16:22,567
I'm, like, 20 miles away
from Atlantic City.
I know, Atlantic City.
399
00:16:22,567 --> 00:16:24,567
To check out a joint
where they've been
serving it up
400
00:16:24,567 --> 00:16:27,867
fresh since 1938,
we're talking
three generations.
401
00:16:27,867 --> 00:16:31,000
Now, because that place
is surrounded by a National
Wildlife Refuge,
402
00:16:31,066 --> 00:16:36,967
the neighborhood
has stayed exactly the same
since I was there in 2014.
403
00:16:36,967 --> 00:16:40,400
I just can't say
it's the same for the line
to get in the door,
404
00:16:40,467 --> 00:16:41,867
this is Oyster Creek.
405
00:16:46,300 --> 00:16:49,900
-Seared scallop app
in the window.
-Oyster Creek can't be beat.
406
00:16:49,967 --> 00:16:52,767
We started coming here
after Guy was here.
407
00:16:52,767 --> 00:16:55,567
Everything on the menu
is wonderful.
408
00:16:55,567 --> 00:16:58,700
It's just really nice to see,
like, a local joint recognized
409
00:16:58,767 --> 00:17:01,166
for its awesome food
and its local people.
410
00:17:01,166 --> 00:17:03,367
Nothing fancy,
nothing over-the-top,
411
00:17:03,367 --> 00:17:04,767
it's the best seafood
you can get in Jersey.
412
00:17:06,100 --> 00:17:09,100
[Guy] Because for co-owners,
Scott and Jason Kuppel,
413
00:17:09,166 --> 00:17:11,667
running this place
is in their DNA.
414
00:17:11,667 --> 00:17:12,237
My family's owned it
since 1946.
415
00:17:12,237 --> 00:17:13,667
My family's owned it
since 1946.
416
00:17:13,667 --> 00:17:14,800
-No kidding.
-Yep.
417
00:17:14,867 --> 00:17:16,166
It has my passion,
I love cooking.
418
00:17:16,166 --> 00:17:18,300
I put my name on everything
and I stand behind it.
419
00:17:18,367 --> 00:17:19,667
You do real deal food.
420
00:17:19,667 --> 00:17:21,166
[man] Seared scallop
up for the bar.
421
00:17:21,166 --> 00:17:25,667
Scott and Jason do a really,
really fantastic job.
It's phenomenal.
422
00:17:25,667 --> 00:17:29,400
You can come and get anything
from fried seafood to sushi,
423
00:17:29,467 --> 00:17:31,667
you can fill yourself up
on the apps.
424
00:17:31,667 --> 00:17:33,367
-What are you gonna make?
-Clams Mexicali.
425
00:17:33,367 --> 00:17:36,300
-Where are the clams from?
-Great Bay, right outside
the restaurant.
426
00:17:36,367 --> 00:17:38,000
They come up
to the dock, right here.
427
00:17:38,000 --> 00:17:39,767
All right, we steam these
for about 12 minutes.
428
00:17:41,066 --> 00:17:42,237
We'll put 'em in an ice bath,
cool 'em down.
429
00:17:42,237 --> 00:17:43,400
We'll put 'em in an ice bath,
cool 'em down.
430
00:17:43,467 --> 00:17:45,967
-Now what are we doing?
-Now, we're gonna
make the meat feeling.
431
00:17:45,967 --> 00:17:48,900
-Start with butter, these are
drippings from chorizo.
-[Guy] Okay.
432
00:17:48,967 --> 00:17:51,667
[Jason] Throw in
the red peppers and then
the diced jalapenos.
433
00:17:52,667 --> 00:17:55,467
Dump that in, ground chorizo.
434
00:17:55,467 --> 00:17:59,367
And fresh breadcrumbs,
roasted poblanos,
chopped up cilantro.
435
00:17:59,367 --> 00:18:01,266
We're mixing this up
and then we're gonna cool it
436
00:18:01,266 --> 00:18:03,767
-for about 10 to 15 minutes.
-[Guy] Mmm-hmm.
437
00:18:03,767 --> 00:18:06,400
-Now?
-Gonna add the cheese
to our cool chorizo mix.
438
00:18:06,467 --> 00:18:09,000
-That's a lot of cheese.
-That's how we like it.
439
00:18:10,567 --> 00:18:12,066
Clams are ready to be stuffed.
440
00:18:15,000 --> 00:18:17,100
Are we putting them
in the broiler, are we
putting them in the oven?
441
00:18:17,100 --> 00:18:20,000
We're putting it
in our convection oven
for about 8 minutes.
442
00:18:20,000 --> 00:18:21,367
Cheese will start to bubble
and they'll be ready to roll.
443
00:18:28,900 --> 00:18:29,867
It's salty,
444
00:18:30,600 --> 00:18:32,400
little bit spicy.
445
00:18:32,467 --> 00:18:35,100
Great clam flavor,
got a nice amount
of peppers in there.
446
00:18:36,467 --> 00:18:37,567
Clam is not overcooked.
447
00:18:38,266 --> 00:18:39,567
I'd eat 1,000 of those.
448
00:18:39,567 --> 00:18:41,500
Thousand? All right, well,
that's be $1,000
449
00:18:41,567 --> 00:18:42,237
'cause they're
$1.00 apiece, so.
450
00:18:42,237 --> 00:18:42,967
'cause they're
$1.00 apiece, so.
451
00:18:42,967 --> 00:18:44,967
-[cash register dings]
-[all laughing]
452
00:18:45,700 --> 00:18:47,200
[Jason] Clams Mexicali.
453
00:18:47,200 --> 00:18:49,667
We sold tens of thousands
of them since we've
been on Triple D.
454
00:18:49,667 --> 00:18:52,166
They're awesome.
My favorite,
my husband's favorite.
455
00:18:52,166 --> 00:18:55,700
The menu is broad
and there's always something
wonderful to try next.
456
00:18:56,467 --> 00:18:57,934
[Scott] Plating spicy tuna.
457
00:18:57,934 --> 00:19:02,100
I've had the spicy tuna,
and the Clams Mexicali,
the Jersey Devil shrimp.
458
00:19:02,166 --> 00:19:03,500
[server] The Jersey
Devil shrimp.
459
00:19:03,567 --> 00:19:06,500
This is Jersey Devil area,
Jersey Devil shrimp
is the best.
460
00:19:12,467 --> 00:19:14,300
[Guy] It's fantastic,
not too much breading.
461
00:19:15,066 --> 00:19:16,667
Nice little spice
to the sauce.
462
00:19:16,667 --> 00:19:18,700
There's a little bit
of sweet to it.
463
00:19:18,767 --> 00:19:21,367
The slaw is nice, and crunchy,
and vibrant.
464
00:19:22,700 --> 00:19:26,667
It's simple, it's tasty,
cool little appetizer.
465
00:19:26,667 --> 00:19:28,166
-Thank you very much.
-Dig it.
466
00:19:28,166 --> 00:19:30,567
Here's the Jersey Devil shrimp
as seen on Triple D.
467
00:19:30,567 --> 00:19:33,266
[woman] Jersey Devil shrimp
happens to be one
of my favorites,
468
00:19:33,266 --> 00:19:36,166
but then you kind of
go through the menu
and you figure out
469
00:19:36,166 --> 00:19:38,200
what it is that you like
the best.
470
00:19:38,266 --> 00:19:41,166
And the parmesan
crusted crab cakes
are one of them.
471
00:19:41,166 --> 00:19:42,237
[server] Parmesan
encrusted crab cakes.
472
00:19:42,237 --> 00:19:43,266
[server] Parmesan
encrusted crab cakes.
473
00:19:43,266 --> 00:19:45,266
We use two different
crab meats, claw crab meat,
474
00:19:45,266 --> 00:19:46,734
petite jumbo claw crab meat.
475
00:19:46,734 --> 00:19:50,266
Seafood seasoning,
dry mustard, lemon juice,
Worcestershire sauce,
476
00:19:50,266 --> 00:19:53,367
white pepper, fresh parsley,
use just enough mayo
to bind it.
477
00:19:54,767 --> 00:19:57,100
We'll now ball up
the crab cakes and bread 'em.
478
00:19:57,166 --> 00:20:00,000
Start with flour,
evaporated milk,
479
00:20:00,066 --> 00:20:02,700
and the mixture of panko,
and parmesan cheese.
480
00:20:02,767 --> 00:20:04,467
And now our crab cakes
are ready for the fryer.
481
00:20:06,500 --> 00:20:10,266
Crab cakes are served
with a roasted red pepper
caper butter sauce.
482
00:20:10,266 --> 00:20:12,237
These are our parmesan
encrusted crab cakes.
483
00:20:12,237 --> 00:20:12,266
These are our parmesan
encrusted crab cakes.
484
00:20:12,266 --> 00:20:13,767
[man] Plating some parm cakes.
485
00:20:13,767 --> 00:20:15,967
[woman] The crust
is really light,
it's not really thick,
486
00:20:15,967 --> 00:20:18,166
and you just taste
the crab meat.
It's delicious.
487
00:20:18,166 --> 00:20:20,667
It's like one
of the best things here,
you can't go wrong.
488
00:20:20,667 --> 00:20:24,000
Even though you guys
are this well-known
destination,
489
00:20:24,066 --> 00:20:25,867
people come by boat,
you can drive here,
490
00:20:25,867 --> 00:20:29,000
but you guys really do
concentrate on the food.
It's legit.
491
00:20:29,066 --> 00:20:30,266
-Appreciate it, thank you.
-I'm impressed.
492
00:20:32,266 --> 00:20:33,700
-[Scott] Spicy tuna.
-Enjoy.
493
00:20:33,700 --> 00:20:35,367
-[man] Look at that,
looks awesome, thank you.
-[woman] Awesome.
494
00:20:35,367 --> 00:20:37,767
So that's it
for this road trip,
but don't worry...
495
00:20:37,767 --> 00:20:39,367
Chicken posole in the window.
496
00:20:39,367 --> 00:20:42,237
...we'll be catching up
with more familiar faces
and places...
497
00:20:42,237 --> 00:20:42,567
...we'll be catching up
with more familiar faces
and places...
498
00:20:42,567 --> 00:20:45,066
-Italian white up for Shirley.
-Mmm.
499
00:20:45,066 --> 00:20:47,166
...next time
on Triple D Nation.
500
00:20:47,166 --> 00:20:49,967
Do you own the gloves
or you just have
a lease option?
501
00:20:49,967 --> 00:20:52,166
Well, to be honest with ya,
I probably need... [chuckling]
502
00:20:52,166 --> 00:20:54,700
I probably need instructions
to put the glove on.
503
00:20:54,767 --> 00:20:56,900
-[Guy laughing]
-All right, all right,
here we go.
504
00:20:56,967 --> 00:20:58,867
-All right, so we got
the glove on, right?
-Doctor.
505
00:20:58,867 --> 00:20:59,800
So, boom!