You know, people are asking me all the time,
"Hey, Guy, that one joint you checked out in that one city
when you were doing Triple D, how they doing?"
You know, I don't know. We should check it out.
Over the years I've seen and tasted it all.
This is ridiculous, dude.
But it turns out it was only the beginning.
'Cause Triple D joints have been blowing up
and we're going back to see what's cooking.
Like on this trip, from crab...
Cool little appetizer.
...to curry.
This is the most unbanana thing I've ever had in my life that said it was a banana.
These Triple D alum...
Hey, I gotta wear this to prom later.
...are speaking my language.
[Joseph] Bring it up to a boil...
[both] ...take it down to a simmer, let it go overnight.
Peace.
We're talking fried tamales and lights out lamb in Santa Fe.
Really, I should take a picture of it, it is gorgeous.
Pineapple and pork on pizza in Las Vegas.
The sausage gives it a really banging taste.
And in Leeds Point, New Jersey...
You do real deal food.
...the clams and crab cakes are a real conversation starter.
-I'd eat 1,000 of those. -Parmesan encrusted crab cakes.
Familiar faces, new places, and more off-the-hook flavors.
This is Triple D Nation.
Back in 2019 while I was in Santa Fe, New Mexico
I met up with this chef that was causing quite a stir.
He was the only chef that I've kissed on the mouth
because my meal was so good.
-Hi, that was me. -[all laughing]
-Welcome to Santa Fe, folks. -[all laughing]
And I'm pretty sure he's still [chuckling] on the receiving end
of those kinds of reactions.
This is Joseph's Culinary Pub.
[Joseph] Ratatouille ready.
There's no better place for Triple D to come than Joseph's.
[Joseph] Posole up.
It is traditional New Mexican food, but always with a twist.
He keeps his menu always very interesting.
[Guy] A menu that's a mashup of Joseph Wrede's culinary training
and this town's signature flavors.
What type of food you into?
Taking relatively common ingredients
and finding how they work together to raise people's expectations.
-[Guy] Have a seat. -Okay, cool.
All right, Chef, I had to explain it about you
one time after someone saw the show.
This is a high-end chef
that just chooses not to play classical music and he plays funk jam.
I mean, you're balanced, you're adventurous, you're creative.
-We did lamb. -Lamb neck.
-Confited lamb neck. -Yep, you're in lamb country.
-We're in lamb country. -Yeah.
I've confited a lot of things, I've never confited a lambs neck.
[Joseph] We'll put the lamb neck in the duck fat.
[Guy] Baking in fat.
-Yes. -What a show name that should be, Baking in Fat.
[Joseph] And cook it for 3 hours.
It comes with sunchoke puree.
So we're gonna make a veal stock to cook the sunchokes in.
You smear the bones with tomato paste,
celery, onions, carrots.
-[Guy] In the oven, 350. -Yeah.
-[Joseph] Then, it's into the pot. -Water.
-[Joseph] Red wine. -Peppercorn.
-Bay leaf. -[Joseph] Garlic clove.
Bring it up to a boil...
[both] ...take it down to a simmer, let it go overnight.
-Peace. -Word.
Sunchokes in stock, they're gonna come up to a simmer.
-Got it. -And ready to be blended.
-Gonna turn on our pan, add your ghee. -Clarified butter.
-Pulled neck meat. -[Joseph] Yep.
Let that cook a bit, shallots, and leeks, put it in the oven.
The sunchoke puree.
This comes down, you could strain it out
if you have people that are afraid of fat.
-I'm personally not. -Well, evidently, you can tell that's not my problem.
Then, the blackberries, yogurt, brussel sprouts sauteed in garlic and ginger,
-fired shallots. -[Guy] There ya go.
Really, I should take a picture of it of it first before you eat it.
I mean, it is gorgeous.
You have this refined beauty of the neck.
Rich, enjoyable, textural.
The sunchoke veal stock, I mean, that just get's you weak-kneed.
Confit of lamb neck.
The only thing I hear, people came in the restaurant
were looking for the dish that we had on Triple D and you didn't have it.
-[chuckling] Yeah, that was a mistake. -Big hit? Yeah.
-That was a mistake. -Yeah.
-Hey, let me give you a little bit of advice,
if you get on Triple D stick with the dish, you know.
The vegetable Napoleon.
That is what he does, he always switches it up.
Banana lamb curry. Cherry chutney.
I'm having Joseph's newest dish a banana lamb curry, which is amazing.
-Banana lamb? -Banana lamb.
-Like a banana banana? -Banana.
Like, you can get every one of these ingredients.
Yellow curry, turmeric, ginger,
garlic, lamb at the grocery store.
And you get this kind of exotic flavor.
I'm gonna start off with some clarified butter or ghee.
The lamb shoulder.
The saute of the meat probably is about a 5 or 6 minute process.
Next, we'll add our onions, you just wanna get them nice and translucent.
We're gonna add our garlic, ginger.
This is your strict English style, grocery store yellow curry.
And then from there,
we can add chicken stock, we're gonna add the coconut milk.
Adding salt and pepper.
Now, we gotta bring it back up to a simmer.
It's starting to all come together.
And then, I'm gonna add the bananas.
The banana is gonna make it sweet and give it some depth.
It thickens the whole thing.
Now, we're just gonna cook this for about 35 minutes until that lamb is tender.
Lemon turmeric rice, fill out half the bowl, the banana lamb curry.
And these little berries that we have here?
Uh, this is a dried cherry chutney to kinda give that a little tanginess.
Apple cider vinegar, sugar, dried cherries, cranberries, either or.
Mustard seed, shallots, and leeks, peeled diced ginger.
Bring to a boil and let it integrate about 20 minutes.
It's not a spicy curry, it's a sweet curry.
It's what gives that--
This is the most unbanana thing I've ever had in my life that said it was a banana.
It's silky, it's rich, it's not heavy.
And you're getting a total...
juxtaposed flavors that are contrasting and supporting.
It's outstanding. I would eat this every time I came in.
[Joseph] Banana lamb curry in the window.
The lamb is incredible, it's delicious, it's unctuous.
The real subtle sweetness contrasts so nicely with the lamb.
Like, it melds together into something that just feels exactly right.
Tickets in, let's go, let's get it.
-Triple D aired, I told you it was gonna be big. -Yeah.
-Awesome. -Where did people come from?
All over the country. It exposed us to a larger audience.
He is so deserving of getting his name out there.
We saw you on Triple D and we had to come,
the food is absolutely amazing.
The true flavors of Santa Fe.
[Guy] And coming up...
[man] Christmas stew.
[Guy] New Mexican staples
are getting the Joseph treatment...
This is an experience.
This stew, to me, is my whole life in a little bowl.
...with unexpected twists on traditional tastes.
I've had a lot of tamales, never one fried.
So I'm here in Santa Fe, New Mexico,
I'm at a sleepy little neighborhood known as the Railyard District,
to check out a restaurant where the chef is a total character.
And he's taking food that may sound like it's common,
but, boy, does he take it to the next level.
Joseph is well-regarded in this town.
One of the real gems in Santa Fe.
[Joseph] Steak au poivre.
I mean, your fan ship...
-Yeah. -...in Santa Fe, you have such a following.
I absolutely love coming here, it's a privilege to get to enjoy his food.
There's always a little twist that adds an element of adventure
and excitement to what he serves.
-You had the fried tamale? -Absolutely.
So we're gonna make a chili verde for the filling of the tamale.
-[Guy] Okay. -It's not, as we say, rocket surgery.
-Tomatillos. -It's either brain surgery or rocket science,
but it's not rocket surgery.
Now you're in Northern New Mexico, it is rocket surgery.
-We do have rocket surgery. [mouthing] Wow. -[Joseph laughing]
So onions, poblano, jalapenos, garlic, cumin, coriander.
-[Guy] So we're gonna let this simmer, what? -Yep, 30 minutes.
Add them to the blender. Finish it with salt and cilantro.
-Next up? -We're gonna roast the chicken for the salsa verde.
-Here we go. -Salt and pepper.
-[Guy] How long we gonna roast? -45 minutes at 350.
[Guy] Shred the chicken.
Add our chili verde, little bit of cooking time there, and that's that.
We have the masa.
These are rehydrated corn husks.
-So we go here, right? -[Guy] 'Kay.
With a chicken tomatillo filling.
And then it's just fold, boom.
-And then we're gonna steam these how long? -25 minutes.
We let 'em cool and then we fry 'em,
outta the husk, in the duck fat.
Some red chili.
With some cotija cheese.
I've had a lot of tamales, never one fried.
It's a really nice and light tamale.
The chicken and the green chili, of course,
works so well together. I wanna drink the sauce.
And makes me actually question
-why I haven't had more duck fat fried tamales. -Me too.
[man] Tamale down.
It's really heavily Santa Fe and New Mexico in so many ways.
Beef tenderloin Christmas stew.
So in New Mexico we have a dish called Christmas.
Red sauce gets poured into the stew
that's got green chilis in it and it's the perfect marriage.
We're making our beef Christmas stew.
We're gonna add our ghee, beef tenderloin, very tender.
And we're gonna brown it off.
And now, we're adding the onion.
Garlic.
Cumin and coriander are the seasoning of the Southwest.
Now, we have our green chili that we roasted and chopped.
Add your salt and your pepper.
Now, we're gonna add our beef stock.
And enough broth to just barely cover the ingredients.
Jalapeno tomato slurry, really brings a lot of flavor.
And we're just gonna add that in as the secret ingredient.
We're gonna bring this up to a boil,
and then turn it down to a simmer, and add the potatoes.
Can cook it for another 25 to 30 minutes and then it's ready to serve.
Add a little cotija cheese.
And we're gonna serve it with red chili on the side. Order up.
Side of red chili for the Christmas beef stew.
It's warm and it's comforting.
It's not particularly hot, but it's very flavorful.
It's fantastic. A beautiful stock, lots of richness.
So you do feel like you're having something
that your mother might have made you.
Christmas beef stew in the window, table seven, pickup.
As funky-casual as the restaurant is,
you're right on the threshold,
you're on the precipice of everything that they know, and understand, and love,
and just be willing to drop off the other side.
And you're gonna get a ride of a lifetime.
-That's the whole idea. -You're the real deal, brother.
Coming up...
In Las Vegas a pizzeria doing it their own way...
Making your own ingredients, making your own sauces.
...and popping up all over town.
-Busy guy. -BBQ Maui Wowie in the window.
So here I am about 15 miles west of The Strip in Las Vegas, Nevada
in an area known as The Lakes.
And what do you get up here?
Well, you get really nice cars, you get really nice houses,
and, of course, you'd expect to find two dudes from Jersey,
and one from California that are serving up great pizza.
And you can't expect guys like that to just stand still.
No, since I was there in 2015 you can find 'em here, here,
and, oh, yeah, one here too.
This is Those Guys Pies.
[Roy] Sin City Big Sexy up.
Those Guys Pies is definitely the closest thing
to East Coast pizza out on the West Coast.
Order up, white pie.
The pizza here is tremendous.
[Chris] Guys new favorite.
I saw the episode of Triple D, came up, tried it out, it was wonderful.
[Roy] Order up.
[Guy] What's not to love about taking East Coast flavors that Jersey boys,
Colin O'Leary and Roy Bass, know and love?
And mashing 'em up with a West Coast vibe
from the Cali kid, Chris Builder.
You're a pizza joint.
We're a pizza joint.
Yeah, but we gotta be different, you gotta taste different,
-'cause you can get that flavor anywhere. -All right.
BBQ Maui Wowie in the window.
People are always argumentative about pineapple on pizza
and we put our barbecue spin on there.
There's different ingredients in there, it's delicious.
We're gonna start making our barbecue rub.
-Smoked paprika, kosher salt. -[Guy] 'Kay.
Little bit of cinnamon,
cayenne pepper, garlic, crushed red pepper,
granulated onion, and, of course, ground pepper.
[Guy] Mix this all together, rub the pork butt, then into the smoker.
[Roy] Yep.
-How many hours was that? -Sixteen.
Now, we're gonna season our pork,
we make a house-pickled jalapeno.
We're gonna take some of that juice,
from our pickling jalapeno, and put that on there.
-What are we making now? -House-made barbecue sauce.
We're gonna start with bacon, some garlic, onions.
'Kay, so it renders down.
Then, we're gonna use a little bit of liquid smoke, vinegar, do some brown sugar,
-do a little bit of Dijon mustard. -Little bit.
-We got the honey, and then... -[both] ...molasses.
-Yes. Chili sauce, a little bit of ketchup. -Busy guy.
[Roy] And then, boom, black pepper.
-[Guy] So this cooks down? -For about 35 minutes.
We're gonna make the Maui Wowie.
Hey, I gotta wear this to the prom later.
I won't get you dirty, I promise.
-[Guy] Barbecue sauce mixed with pizza sauce. -Yes.
Mozzarella, pulled pork, now we're gonna do house-bacon.
-So you cure your own bacon? -Yes, sir.
We got fresh pineapple, house-pickled jalapeno.
-[Guy] What temperature's the oven at? -550.
-Nine - 10 minutes. -[Guy whistles]
So we're gonna add a little bit of cilantro to it.
It doesn't taste like barbecue sauce, you don't get lost in that.
It's like smoky, bacon-y, tomato sauce.
You just get a couple of those little sweet bites outta the pineapple.
Smoking in the pork, making your own ingredients, making your own sauces,
I would drive up the The Lakes just to get this.
After the show aired we almost doubled in sales overnight.
I tried the Maui Wowie after seeing the show, it was fantastic.
We added some BBQ Maui Wowie fries.
[Roy] Maui Wowie fries for Bernadette.
The loaded fries, I saw the little, young man eating 'em, he loved them.
Guys favorite, BBQ Maui Wowie.
We also have a new style of pizza which is called the Sin City Square.
Your Sin City Italian white.
It's a Detroit, a grandma, and Sicilian all built into one.
The Sin City white pie is a new upgraded version,
with the sausage and the lemon oil,
and it gives it a really banging taste.
[Roy] We're gonna start by making sausage for the pie.
So I've got crushed red pepper, granulated onion, some salt,
garlic, toasted fennel, regular fennel, sugar,
pepper, smoked paprika.
Give this a little mix.
We're gonna get all the seasoning incorporated into the pork.
So we're gonna cook this sausage for 25 minutes at 425,
and then pull it from the oven and cool it.
It's put on a slicer and we slice it to a real thin consistency.
We're gonna start out with mozzarella,
and we're gonna get the cheese all the way to the edge.
We use a heaping amount of parmesan.
House-made garlic sauce which has olive oil, garlic, a little basil.
We're gonna put our house-made sausage on.
Broccoli rabe, that's been blanched.
We got the caramelized onions that are gonna go on.
Dollops of ricotta.
We're gonna cook it at 525 for 13 minutes,
three minutes before it's ready
we're gonna finish it with the roasted tomatoes.
We're gonna finish it with extra virgin olive oil that's infused with lemon oil.
Sin City Square is up.
I love the crust and, you know, it's nice and soft, and crunchy.
It's a very smooth sausage, nothing overbearing.
The broccoli rabe, I wasn't expecting that to go well on a pizza,
but it's delicious.
Everything is good, you can't go wrong with it.
[Roy] Meatball sandwich.
This is the kinda joint that when people watch Triple D they go,
"I don't even know how to get to The Lakes,
but get me a cab off The Strip, I wanna go see that joint."
The Lakes location is a small little place.
And now they've branched out,
they have a big place out in Henderson now,
and also this one here in North Vegas.
And there should be more, I love it a lot.
[Roy] I'm working a chicken finger hoagie.
It's amazing being part of the Triple D Nation
and we're excited to see where the future takes us.
Those Guys Pies, that's not how you spell it.
It's Dose' Guys.
-It's Dose' Guys. -[Guy] Yeah.
-Is it D-O-S-E with apostrophe? -D-O-S-E'.
-Exactly. Dose' Guys. -Dose' Guys.
Up next in New Jersey a spot serving seafood...
It's salty, spicy.
...straight outta their own backyard.
-Where's the clams from. -They're outside the restaurant.
Clams Mexicali in the window.
[Guy] I'm here at the end of the road.
No, not in a negative way.
I'm literally at the end of the road, I'm in Leeds Point.
I'm, like, 20 miles away from Atlantic City. I know, Atlantic City.
To check out a joint where they've been serving it up
fresh since 1938, we're talking three generations.
Now, because that place is surrounded by a National Wildlife Refuge,
the neighborhood has stayed exactly the same since I was there in 2014.
I just can't say it's the same for the line to get in the door,
this is Oyster Creek.
-Seared scallop app in the window. -Oyster Creek can't be beat.
We started coming here after Guy was here.
Everything on the menu is wonderful.
It's just really nice to see, like, a local joint recognized
for its awesome food and its local people.
Nothing fancy, nothing over-the-top,
it's the best seafood you can get in Jersey.
[Guy] Because for co-owners, Scott and Jason Kuppel,
running this place is in their DNA.
My family's owned it since 1946.
-No kidding. -Yep.
It has my passion, I love cooking.
I put my name on everything and I stand behind it.
You do real deal food.
[man] Seared scallop up for the bar.
Scott and Jason do a really, really fantastic job. It's phenomenal.
You can come and get anything from fried seafood to sushi,
you can fill yourself up on the apps.
-What are you gonna make? -Clams Mexicali.
-Where are the clams from? -Great Bay, right outside the restaurant.
They come up to the dock, right here.
All right, we steam these for about 12 minutes.
We'll put 'em in an ice bath, cool 'em down.
-Now what are we doing? -Now, we're gonna make the meat feeling.
-Start with butter, these are drippings from chorizo. -[Guy] Okay.
[Jason] Throw in the red peppers and then the diced jalapenos.
Dump that in, ground chorizo.
And fresh breadcrumbs, roasted poblanos, chopped up cilantro.
We're mixing this up and then we're gonna cool it
-for about 10 to 15 minutes. -[Guy] Mmm-hmm.
-Now? -Gonna add the cheese to our cool chorizo mix.
-That's a lot of cheese. -That's how we like it.
Clams are ready to be stuffed.
Are we putting them in the broiler, are we putting them in the oven?
We're putting it in our convection oven for about 8 minutes.
Cheese will start to bubble and they'll be ready to roll.
It's salty,
little bit spicy.
Great clam flavor, got a nice amount of peppers in there.
Clam is not overcooked.
I'd eat 1,000 of those.
Thousand? All right, well, that's be $1,000
'cause they're $1.00 apiece, so.
-[cash register dings] -[all laughing]
[Jason] Clams Mexicali.
We sold tens of thousands of them since we've been on Triple D.
They're awesome. My favorite, my husband's favorite.
The menu is broad and there's always something wonderful to try next.
[Scott] Plating spicy tuna.
I've had the spicy tuna, and the Clams Mexicali, the Jersey Devil shrimp.
[server] The Jersey Devil shrimp.
This is Jersey Devil area, Jersey Devil shrimp is the best.
[Guy] It's fantastic, not too much breading.
Nice little spice to the sauce.
There's a little bit of sweet to it.
The slaw is nice, and crunchy, and vibrant.
It's simple, it's tasty, cool little appetizer.
-Thank you very much. -Dig it.
Here's the Jersey Devil shrimp as seen on Triple D.
[woman] Jersey Devil shrimp happens to be one of my favorites,
but then you kind of go through the menu and you figure out
what it is that you like the best.
And the parmesan crusted crab cakes are one of them.
[server] Parmesan encrusted crab cakes.
We use two different crab meats, claw crab meat,
petite jumbo claw crab meat.
Seafood seasoning, dry mustard, lemon juice, Worcestershire sauce,
white pepper, fresh parsley, use just enough mayo to bind it.
We'll now ball up the crab cakes and bread 'em.
Start with flour, evaporated milk,
and the mixture of panko, and parmesan cheese.
And now our crab cakes are ready for the fryer.
Crab cakes are served with a roasted red pepper caper butter sauce.
These are our parmesan encrusted crab cakes.
[man] Plating some parm cakes.
[woman] The crust is really light, it's not really thick,
and you just taste the crab meat. It's delicious.
It's like one of the best things here, you can't go wrong.
Even though you guys are this well-known destination,
people come by boat, you can drive here,
but you guys really do concentrate on the food. It's legit.
-Appreciate it, thank you. -I'm impressed.
-[Scott] Spicy tuna. -Enjoy.
-[man] Look at that, looks awesome, thank you. -[woman] Awesome.
So that's it for this road trip, but don't worry...
Chicken posole in the window.
...we'll be catching up with more familiar faces and places...
-Italian white up for Shirley. -Mmm.
...next time on Triple D Nation.
Do you own the gloves or you just have a lease option?
Well, to be honest with ya, I probably need... [chuckling]
I probably need instructions to put the glove on.
-[Guy laughing] -All right, all right, here we go.
-All right, so we got the glove on, right? -Doctor.
So, boom!