1 00:00:01,667 --> 00:00:03,000 Hey there. I'm Guy Fieri, and we're rolling out 2 00:00:03,000 --> 00:00:06,867 looking for America's greatest Diners, Drive-ins and Dives. 3 00:00:06,867 --> 00:00:09,667 This trip... Whoa, whoa, whoa, whoa, whoa. 4 00:00:09,667 --> 00:00:11,467 ...we've got righteous recipes... 5 00:00:11,467 --> 00:00:13,467 This scares me for so many reasons. 6 00:00:13,467 --> 00:00:15,066 ...with far-out flavours. 7 00:00:15,066 --> 00:00:16,266 I have completely lost control of the show. 8 00:00:16,266 --> 00:00:19,266 I am eating with my hands, babbling. 9 00:00:19,266 --> 00:00:21,467 ...like Asian bites in Santa Barbara. 10 00:00:21,467 --> 00:00:23,467 It's got a funk and a flair. 11 00:00:23,467 --> 00:00:25,166 ...real-deal Jamaican in Las Vegas. 12 00:00:25,166 --> 00:00:27,967 -My food represent me. -I got it. 13 00:00:27,967 --> 00:00:30,000 ...and a rebelious restaurant in Florida 14 00:00:30,000 --> 00:00:32,266 The name doesn't fit the town 15 00:00:32,266 --> 00:00:34,266 and the food doesn't fit the name. 16 00:00:34,266 --> 00:00:36,867 ...making meatballs with a seafood spin. 17 00:00:36,867 --> 00:00:39,100 Man, this guy is just bringing it. 18 00:00:39,100 --> 00:00:41,900 ...and a dynamite dish that's a real handful. 19 00:00:41,967 --> 00:00:43,800 You're gonna wrap the empanada dough around that? 20 00:00:43,867 --> 00:00:47,600 -That's like trying to put on skinny jeans right there, bro. -[chuckles] Yes, yes. 21 00:00:47,667 --> 00:00:51,900 That's all right here, right now on Diners, Drive-ins and Dives. 22 00:00:51,967 --> 00:00:53,967 [theme music playing] 23 00:01:03,667 --> 00:01:06,100 -[car boot shuts] -So, I'm here in Boca Rotan, Florida, 24 00:01:06,166 --> 00:01:07,667 and I'm on Palmetto Park Road, 25 00:01:07,667 --> 00:01:09,000 and everything is great dowm here. 26 00:01:09,000 --> 00:01:10,266 I mean, everything is great. 27 00:01:10,266 --> 00:01:12,467 Anyhow, I'm about a half-mile from the beach. 28 00:01:12,467 --> 00:01:14,000 And this is where all the great stores are, 29 00:01:14,066 --> 00:01:15,266 the high-end restaurants. 30 00:01:15,266 --> 00:01:17,367 But I hear there's a restaurant that calls itself 31 00:01:17,367 --> 00:01:19,700 the most un-Boca Boca restaurant. 32 00:01:19,767 --> 00:01:21,900 That's my kinda joint. This is Rebel House. 33 00:01:25,867 --> 00:01:27,700 Rebel Cheesesteak 2.0. 34 00:01:27,767 --> 00:01:29,266 It's just a place the whole community loves. 35 00:01:29,266 --> 00:01:30,000 [Eric Baker] Plating the Chinese Ribs now. 36 00:01:30,000 --> 00:01:30,867 [Eric Baker] Plating the Chinese Ribs now. 37 00:01:30,867 --> 00:01:32,100 It's very craveable. 38 00:01:32,166 --> 00:01:33,867 He puts a twist on all his dishes. 39 00:01:33,867 --> 00:01:35,767 Horseradish Crusted Salmon. 40 00:01:35,767 --> 00:01:38,266 One of those places that you go to where chefs eat. 41 00:01:38,266 --> 00:01:40,800 [Guy Fieri] This is Chef Rocco from Rocco's Tacos. 42 00:01:40,867 --> 00:01:42,667 Eric is an impeccable chef. 43 00:01:42,667 --> 00:01:47,700 [Guy] And Chef Eric Baker's culinary path has taken him from New York to Paris, 44 00:01:47,767 --> 00:01:50,200 to Florida fine-dining, to this joint. 45 00:01:51,367 --> 00:01:53,867 This is funky. Wow! 46 00:01:53,867 --> 00:01:57,266 -Does the food match the interior? -I think it does. 47 00:01:57,266 --> 00:01:59,667 -What are we making? -[Eric] Pork Cheek Empanadas. 48 00:01:59,667 --> 00:02:00,000 Pork Cheek Empanadas are delicious. 49 00:02:00,000 --> 00:02:01,567 Pork Cheek Empanadas are delicious. 50 00:02:01,567 --> 00:02:03,066 They're a meal in themselves. 51 00:02:03,066 --> 00:02:05,767 I don't think a lot of people get beef cheeks, pork cheeks, 52 00:02:05,767 --> 00:02:08,100 -just how much flavor there is. -Oh, yeah. 53 00:02:08,100 --> 00:02:11,567 -Gonna take off the silver skin. Kosher salt. -[Guy] Okay. 54 00:02:11,567 --> 00:02:14,367 Black pepper. Cumin. Bay leaves. 55 00:02:14,367 --> 00:02:16,867 -Veal stock. Aji Amarillo paste. -[Guy] Okay. 56 00:02:16,867 --> 00:02:18,467 And we're gonna let this braise how long? 57 00:02:18,467 --> 00:02:20,567 Two hours at 325 degrees. 58 00:02:20,567 --> 00:02:21,667 Now into the empanada dough. 59 00:02:21,667 --> 00:02:25,266 [Eric] AP flour. Kosher salt. Cold butter. 60 00:02:25,266 --> 00:02:27,867 Mix it until it's the texture of a coarse sand. 61 00:02:27,867 --> 00:02:29,600 We'll add our milk gradually. 62 00:02:29,667 --> 00:02:30,000 Knead it out. We'll bust out those on the, uh, tortilla press. 63 00:02:30,000 --> 00:02:32,867 Knead it out. We'll bust out those on the, uh, tortilla press. 64 00:02:32,867 --> 00:02:34,166 -Next step. -Champagne vinigiarette. 65 00:02:34,166 --> 00:02:37,200 When I walk into Rebel House I think "champagne." 66 00:02:37,266 --> 00:02:38,767 [Eric] There isn't even champagne in the viniagerette. 67 00:02:38,767 --> 00:02:39,967 Lemon juice. 68 00:02:39,967 --> 00:02:42,000 White distilled vinegar. Egg Yolk. 69 00:02:42,066 --> 00:02:45,066 Mustard. Sugar. Salt. 70 00:02:45,066 --> 00:02:47,066 Black pepper. Chives. 71 00:02:47,066 --> 00:02:50,100 -[Guy] Okay. -And we're gonna emulsify the oil. 72 00:02:50,166 --> 00:02:52,567 The cheeks are done. They're cooled down. 73 00:02:52,567 --> 00:02:53,767 [Guy] Look how gelatinous that is. 74 00:02:53,767 --> 00:02:55,100 -You can't fake that flavor. -No. 75 00:02:55,100 --> 00:02:56,900 Remove the pork cheeks. 76 00:02:56,967 --> 00:02:58,266 Strain the gravy. 77 00:02:58,266 --> 00:03:00,000 -So this will get put into a pot on the stove. -[Guy] Okay. 78 00:03:00,000 --> 00:03:00,166 -So this will get put into a pot on the stove. -[Guy] Okay. 79 00:03:00,166 --> 00:03:03,400 Reduce the sauce by about half and then that'll get reincorporated. 80 00:03:03,467 --> 00:03:04,900 -When we do the empanada. -Correct. 81 00:03:04,967 --> 00:03:06,300 We're gonna shred the cheeks. 82 00:03:06,367 --> 00:03:08,300 You should be able to look at this and it falls apart. 83 00:03:08,367 --> 00:03:10,500 [Eric] Manchego cheese. We have queen olives. 84 00:03:10,567 --> 00:03:12,767 Raisins which were soaked in sherry vinegar. 85 00:03:12,767 --> 00:03:15,266 -Was it really sherry vinegar? -Oh, no, this one was. 86 00:03:15,266 --> 00:03:16,467 -Just checking. -[laughs] 87 00:03:16,467 --> 00:03:18,166 -Piquillos -[Guy] Nice little vinegar to that. 88 00:03:18,166 --> 00:03:20,467 -Reduced sauce will go back into... -[Guy] Into that. 89 00:03:20,467 --> 00:03:22,266 I don't care what you put that in. 90 00:03:22,266 --> 00:03:24,867 -A taco, a pizza, in my shoe. -[chuckles] 91 00:03:24,867 --> 00:03:27,166 -[Eric] We took our dough. -Bro, you're gonna wrap 92 00:03:27,166 --> 00:03:28,667 the empanada dough around that? 93 00:03:28,667 --> 00:03:30,000 -That's like trying to put on skinny jeans right there. -[Eric] Yes. 94 00:03:30,000 --> 00:03:30,800 -That's like trying to put on skinny jeans right there. -[Eric] Yes. 95 00:03:30,867 --> 00:03:32,100 [both laughing] 96 00:03:32,166 --> 00:03:34,567 See, this is the beauty of using handmade dough 97 00:03:34,567 --> 00:03:36,367 -because it's more pliable. -[Guy] Pliable. 98 00:03:36,367 --> 00:03:38,300 -So, we're gonna deep-fry these. -Three-fifty 99 00:03:38,367 --> 00:03:40,667 A couple of minutes, and when we're good to go. 100 00:03:40,667 --> 00:03:42,300 -[Eric] Champagne vinegarette. No champagne. -[Guy] Right. 101 00:03:42,367 --> 00:03:44,166 [Eric] A little frisee. Pickled red onions. 102 00:03:44,166 --> 00:03:46,367 -[Guy] And then two man-sized dumplings. -[Eric] Yes. 103 00:03:49,367 --> 00:03:50,600 Molten. 104 00:03:53,567 --> 00:03:56,300 Chef, I've had a lot of empanadas at empanada houses. 105 00:03:56,367 --> 00:03:58,700 You can't touch that. That is dynamite. 106 00:04:00,100 --> 00:04:02,367 It's the reduction of that veal demi, 107 00:04:02,367 --> 00:04:03,567 it's the Manchego, 108 00:04:03,567 --> 00:04:05,200 it's the acid of those queen olives, 109 00:04:05,266 --> 00:04:07,166 it's the little hop you get from the raisin. 110 00:04:08,867 --> 00:04:10,700 -You need the champagne vinegarette. -[Eric] It's key. 111 00:04:10,767 --> 00:04:12,867 Man, this guy is just bringing it. 112 00:04:13,500 --> 00:04:15,166 And the Pork Cheek Empanadas. 113 00:04:15,166 --> 00:04:18,867 -Golden and crispy on the outside. -And the sauce is amazing. 114 00:04:18,867 --> 00:04:19,900 It's tremendous. 115 00:04:19,967 --> 00:04:21,500 -The moustache is tremendous. -[all laughing] 116 00:04:21,500 --> 00:04:23,667 -Actually, I know these guys. It's the Apocalypse guys. -[all laughing] 117 00:04:23,667 --> 00:04:25,400 The six-wheeled monster out there. 118 00:04:25,467 --> 00:04:26,900 I put 220 of them on the road. 119 00:04:26,967 --> 00:04:29,166 -Just so you know, I own one of them. -That's right. 120 00:04:29,166 --> 00:04:30,000 [Guy] When you come into Boca, 121 00:04:30,000 --> 00:04:30,667 [Guy] When you come into Boca, 122 00:04:30,667 --> 00:04:33,200 you find a place that looks like this, tastes like that. 123 00:04:33,266 --> 00:04:36,166 Yeah, this doesn't fit Boca at all. [chuckles] But it's awesome. 124 00:04:36,166 --> 00:04:39,000 Lobster Meatballs. Ricotta Gnocchi. 125 00:04:39,066 --> 00:04:42,367 -Lobster meatballs are just phenomenal. -It doesn't get any better. 126 00:04:42,367 --> 00:04:43,567 [Guy] You're gonna make a lobster meatball. 127 00:04:43,567 --> 00:04:45,767 -We are. -Okay. This scares me for so many reasons. 128 00:04:45,767 --> 00:04:48,166 [Eric] We're gonna start with our lobster meat. Shrimp. 129 00:04:48,166 --> 00:04:50,367 Let that run for a little bit. Not too much. 130 00:04:50,367 --> 00:04:51,400 [Guy] We want to have some texture. 131 00:04:51,467 --> 00:04:53,166 Now we're gonna make a panade. 132 00:04:53,166 --> 00:04:55,567 -Our breadcrumbs which has some buttermilk in there. -[Guy] Got it. 133 00:04:55,567 --> 00:04:57,867 Eggs. Pecorino cheese. 134 00:04:57,867 --> 00:05:00,000 Onion, garlic, oregano, chili flakes, some thyme as well. 135 00:05:00,000 --> 00:05:01,367 Onion, garlic, oregano, chili flakes, some thyme as well. 136 00:05:01,367 --> 00:05:03,266 -[Guy] Cooked, so not raw. -[Eric] Incorporate. 137 00:05:03,266 --> 00:05:04,900 [Guy] That's not tight enough. 138 00:05:04,967 --> 00:05:07,000 -You let it sit and then cool it for a little bit. -Okay, so we let it sit. 139 00:05:07,000 --> 00:05:09,266 -Scoop it. -[Eric] Drop it in the flour. Into the fryer. 140 00:05:09,266 --> 00:05:11,467 -[Guy] By the time these turn brown, you pull them. -[Eric] Exactly. 141 00:05:11,467 --> 00:05:13,100 -[Guy] Next up. -Ricotta gnocchi. 142 00:05:13,166 --> 00:05:15,967 We have ricotta. Salt. Pepper. 143 00:05:15,967 --> 00:05:17,767 Pecorino Cheese. Add our flour. 144 00:05:17,767 --> 00:05:19,266 And then I'm gonna use my hands. 145 00:05:19,266 --> 00:05:20,967 Put this out on the table. Finish kneading it. 146 00:05:20,967 --> 00:05:22,767 We just wanna give it enough to combine it. 147 00:05:22,767 --> 00:05:24,066 [Eric] I'm gonna roll them into logs. 148 00:05:24,066 --> 00:05:25,400 Cut them into about two-inch pieces 149 00:05:25,467 --> 00:05:26,767 and then they'll get blanched. 150 00:05:26,767 --> 00:05:28,300 -All right, so we're gonna make our vodka sauce. -Okay. 151 00:05:28,367 --> 00:05:30,000 [Eric] Canola oil. Onions. 152 00:05:30,000 --> 00:05:30,567 [Eric] Canola oil. Onions. 153 00:05:30,567 --> 00:05:32,000 -And garlic. -[Guy] Sweat them. 154 00:05:32,000 --> 00:05:33,100 Salt. Pepper. 155 00:05:33,166 --> 00:05:34,900 Grated carrots. Fennel. 156 00:05:34,967 --> 00:05:36,867 Chili flake. Fennel seed. 157 00:05:36,867 --> 00:05:38,767 Thyme. Dried Oregano. 158 00:05:38,767 --> 00:05:40,000 San Marzano tomatoes. 159 00:05:40,000 --> 00:05:42,467 -We're gonna add our cream. Vodka, of course. -Really. 160 00:05:42,467 --> 00:05:43,667 [Eric] And a little bit of sugar. 161 00:05:43,667 --> 00:05:45,467 We're gonna let it cook down for about a half hour. 162 00:05:45,467 --> 00:05:46,967 Reduce by half. 163 00:05:46,967 --> 00:05:49,867 Add our basil. Pecorino cheese. 164 00:05:49,867 --> 00:05:51,433 Immersion blender, and we're done. 165 00:05:52,767 --> 00:05:55,266 -We have our lobster meatballs in with our vodka sauce. -[Guy] Okay. Got it. 166 00:05:55,266 --> 00:05:56,667 [Eric] Ricotta Gnocchi. 167 00:05:56,667 --> 00:05:58,600 With a little bit of butter and pancetta. 168 00:05:58,667 --> 00:06:00,000 -Gently searing them until golden brown. -Yes. 169 00:06:00,000 --> 00:06:01,100 -Gently searing them until golden brown. -Yes. 170 00:06:01,166 --> 00:06:02,767 [Eric] We're gonna plate up our meatballs first. 171 00:06:03,567 --> 00:06:05,100 Gnocchi. 172 00:06:05,166 --> 00:06:08,867 Top this with a little fresh grated pecorino Romano. 173 00:06:08,867 --> 00:06:10,467 Chiffonade basil. 174 00:06:10,467 --> 00:06:12,266 I'm gonna go for the gnocchi first. 175 00:06:14,467 --> 00:06:15,634 That's outstanding. 176 00:06:15,667 --> 00:06:17,467 Thank goodness you gave it a good sear on the outside, 177 00:06:17,467 --> 00:06:19,367 otherwise I don't know how the thing would hold together. 178 00:06:20,367 --> 00:06:22,066 The lobster is pronounced. 179 00:06:22,066 --> 00:06:25,500 I mean, you really get the true flavor of the seafood coming through the meatball. 180 00:06:26,800 --> 00:06:28,500 It's just... The whole thing's spot on. 181 00:06:28,567 --> 00:06:30,000 -[Eric] Ricotta Gnocchi. -[girl] They're really good. 182 00:06:30,000 --> 00:06:30,567 -[Eric] Ricotta Gnocchi. -[girl] They're really good. 183 00:06:30,567 --> 00:06:32,567 -Do they taste like lobster? -Yes. 184 00:06:32,567 --> 00:06:34,200 It's one of my favorite things on the menu. 185 00:06:34,266 --> 00:06:35,800 So light, it's fluffy. 186 00:06:35,867 --> 00:06:37,367 [Eric] Finishing the Chicken Scarp now. 187 00:06:37,367 --> 00:06:38,500 You are the rebel. 188 00:06:39,266 --> 00:06:41,667 The name doesn't fit the town 189 00:06:41,667 --> 00:06:43,467 and the food doesn't fit the name. 190 00:06:43,467 --> 00:06:46,066 This isn't your grandparent's book anymore. It's changed a lot. 191 00:06:46,066 --> 00:06:48,000 What a joint, bro. Outstanding. 192 00:06:50,200 --> 00:06:53,166 Up next, an island oasis in Las Vegas... 193 00:06:53,166 --> 00:06:54,667 -You with me right now, my guy. -Oh, yeah, man. 194 00:06:54,667 --> 00:06:57,667 -...featuring real-deal jerk. -That is some of the greatest chicken. 195 00:06:57,667 --> 00:07:00,000 ...flavorful fish. It's outstanding. 196 00:07:00,000 --> 00:07:00,100 ...flavorful fish. It's outstanding. 197 00:07:00,100 --> 00:07:02,367 And one unforgettable chef. 198 00:07:02,367 --> 00:07:05,100 From the method to the passion, this guy's all about it. 199 00:07:09,667 --> 00:07:11,567 All right, Hunter, when I went to school here in Vegas... 200 00:07:11,567 --> 00:07:13,700 Another "When I went to school in Vegas" story. 201 00:07:13,767 --> 00:07:16,166 ...it was buffets on the strip, or it was pizza. 202 00:07:16,166 --> 00:07:17,667 That was our food scene. 203 00:07:17,667 --> 00:07:20,467 Okay. Well, when I went to school in Vegas, we had everything we wanted. 204 00:07:20,467 --> 00:07:22,100 [Guy] Well, that's why I'm bringing you to this place. 205 00:07:22,100 --> 00:07:25,500 I hear from everybody that this place is doing authentic Caribbean. 206 00:07:25,567 --> 00:07:27,700 This is House of Dutch Pot. 207 00:07:28,867 --> 00:07:31,166 Chicken and Roti. Table 23. 208 00:07:31,166 --> 00:07:32,400 This is my go-to place. 209 00:07:32,467 --> 00:07:34,900 Start off with the Ackee and Saltfish right here. 210 00:07:34,967 --> 00:07:35,675 How close is this to authentic? 211 00:07:35,675 --> 00:07:36,367 How close is this to authentic? 212 00:07:36,367 --> 00:07:38,266 My parents had a Jamaican restaurant growing up. 213 00:07:38,266 --> 00:07:39,500 This is the real deal. 214 00:07:39,567 --> 00:07:41,767 [Guy] Right down to the name Dutch Pot. 215 00:07:41,767 --> 00:07:43,967 A big pot that we cook with back home. 216 00:07:43,967 --> 00:07:45,467 [Guy] And a consistent reminder 217 00:07:45,467 --> 00:07:48,767 of chef and owner O'Neil Smith's Jamaican roots. 218 00:07:48,767 --> 00:07:51,967 This is part of my JOI, J-O-I. It's my Journey as an Immigrant. 219 00:07:51,967 --> 00:07:54,166 -Where did you learn to cook? -Man, self-taught. 220 00:07:54,166 --> 00:07:56,367 But I did every fast-food purposely. 221 00:07:56,367 --> 00:07:58,266 I knew I would know the back end of the business. 222 00:07:58,266 --> 00:07:59,867 You knew where to find your information which is amazing. 223 00:07:59,867 --> 00:08:00,867 You're a perfect storm. 224 00:08:00,867 --> 00:08:02,300 You're taking it from the corporate world 225 00:08:02,367 --> 00:08:03,567 but staying true to your roots. 226 00:08:03,567 --> 00:08:05,200 -My food represent me. -I got it. 227 00:08:05,266 --> 00:08:05,675 Here is your Jerk Chicken. 228 00:08:05,675 --> 00:08:06,567 Here is your Jerk Chicken. 229 00:08:06,567 --> 00:08:08,100 Today I had the Jerk Chicken. 230 00:08:08,100 --> 00:08:10,867 You could taste the sweet, and then, boom, the kick just comes. 231 00:08:10,867 --> 00:08:12,467 [O'Neil Smith] This is actually my house blend 232 00:08:12,467 --> 00:08:14,000 that make the food taste phenomenal. 233 00:08:14,000 --> 00:08:16,400 Imported season from Jamaica, chicken-flavor base. 234 00:08:16,467 --> 00:08:17,567 Our spice right here, my guy. 235 00:08:17,567 --> 00:08:19,467 Blackened seasoning. Chicken base. 236 00:08:19,467 --> 00:08:22,066 And we make this at least 100 pounds every week. 237 00:08:22,066 --> 00:08:23,266 [Guy] And if people wanna by this? 238 00:08:23,266 --> 00:08:24,867 [O'Neil] We got the jars in the restaurant. 239 00:08:24,867 --> 00:08:26,467 -So, jerk seasoning. -[O'Neil] Yes, sir. 240 00:08:26,467 --> 00:08:29,066 Garlic and herb blend. And we got the regular blend. 241 00:08:29,066 --> 00:08:30,467 -[Guy] This is this one? -[O'Neil] Yes, sir. 242 00:08:30,467 --> 00:08:32,400 Today right here, my guy, we got quarter leg. 243 00:08:32,467 --> 00:08:35,200 -So we got the onions. Julienne onions. Green onions. -Okay. 244 00:08:35,266 --> 00:08:35,675 Imported seasoning from Jamaica. 245 00:08:35,675 --> 00:08:36,600 Imported seasoning from Jamaica. 246 00:08:36,667 --> 00:08:38,266 -[Guy] Chicken and paprika, got it. -[O'Neil] Yes, sir. 247 00:08:38,266 --> 00:08:39,867 -And you've got fresh thyme. -[Guy] Thyme is key. 248 00:08:39,867 --> 00:08:41,367 [O'Neil] Fresh garlic. All-spice. 249 00:08:41,367 --> 00:08:44,100 Ginger. Habanero. Also jalapenos. 250 00:08:44,166 --> 00:08:45,867 Add water. 251 00:08:45,867 --> 00:08:49,367 The trick now, you wanna put the pot of season before you put the fresh herb. 252 00:08:49,367 --> 00:08:51,467 This is the regular blend. We're doing this one first. 253 00:08:51,467 --> 00:08:53,200 This is just a jerk one right here. 254 00:08:53,266 --> 00:08:54,767 We got the base. 255 00:08:54,767 --> 00:08:56,867 You gotta fight with it, but you want the seasoning to get all up in it. 256 00:08:56,867 --> 00:08:58,367 -You with me right now, my guy. Okay. -Oh, yeah, man. 257 00:08:58,367 --> 00:09:00,467 -[Guy] How long's this gonna marinate? -[O'Neil] Two hours. 258 00:09:00,467 --> 00:09:01,867 This goes on the grill. 259 00:09:01,867 --> 00:09:03,467 [O'Neil] Four to five minutes on each side. 260 00:09:03,467 --> 00:09:05,000 You want a medium-high flame. 261 00:09:05,000 --> 00:09:05,675 We're gonna make the tamarind jerk sauce. 262 00:09:05,675 --> 00:09:06,667 We're gonna make the tamarind jerk sauce. 263 00:09:06,667 --> 00:09:08,700 Now, with the tamarind, what I'm doing, my guy, 264 00:09:08,767 --> 00:09:10,567 we let it marinate overnight. 265 00:09:10,567 --> 00:09:13,367 -[Guy] Essentially, it makes a tamarind water. -[O'Neil] Yes. 266 00:09:13,367 --> 00:09:15,367 Jerk base. All-purpose seasoning. 267 00:09:15,367 --> 00:09:17,000 A little bit of soy sauce. 268 00:09:17,000 --> 00:09:18,867 -Brown sugar. -Brown sugar. All right. Then we got the ketchup. 269 00:09:18,867 --> 00:09:20,166 And you're gonna let it come to a boil. 270 00:09:20,166 --> 00:09:22,000 [Guy] Cornstarch slurry to tighten it up. 271 00:09:22,000 --> 00:09:24,567 -What's up next? -[O'Neil] Rice and peas, but we do authentic. 272 00:09:26,000 --> 00:09:27,300 -Voila. -Fresh coconut. 273 00:09:27,367 --> 00:09:29,500 -Readily available on the island. -You never buy it. 274 00:09:29,567 --> 00:09:31,200 We using the same coconut water. 275 00:09:31,266 --> 00:09:32,367 So we're gonna blend it all up. 276 00:09:32,367 --> 00:09:33,767 [Guy] Getting all that coconut flavor. 277 00:09:33,767 --> 00:09:35,367 Straining it. Red Peas. 278 00:09:35,367 --> 00:09:35,675 -[Guy] Now, would you call this a kidney bean? -[O'Neil] Kidney bean. 279 00:09:35,675 --> 00:09:37,467 -[Guy] Now, would you call this a kidney bean? -[O'Neil] Kidney bean. 280 00:09:37,467 --> 00:09:40,967 So you soil this with garlic and with water overnight. 281 00:09:40,967 --> 00:09:43,000 And it finish cooking, like, 25, 30 minutes. 282 00:09:43,066 --> 00:09:44,867 Whoa, whoa, whoa, whoa, whoa. 283 00:09:44,867 --> 00:09:46,500 -The garlic opens it up. -Tremendously. 284 00:09:46,567 --> 00:09:48,166 -Tremendously. -Tremendously. 285 00:09:48,166 --> 00:09:49,367 We got the peas over here cooking. 286 00:09:49,367 --> 00:09:50,667 In a little bit of water. Next? 287 00:09:50,667 --> 00:09:52,500 -[O'Neil] Green onion. Yellow onion. -[Guy] Okay. 288 00:09:52,567 --> 00:09:53,867 Fresh thyme. We got our bell peppers, 289 00:09:53,867 --> 00:09:55,700 red, green and yellow, Rasta color. 290 00:09:55,767 --> 00:09:57,867 -Yeah. -[O'Neil] Parsley. The water right here. 291 00:09:57,867 --> 00:09:59,567 Blend it fully. 292 00:09:59,567 --> 00:10:02,367 -Then we'll pour that all in. -This is the liquid we're gonna cook the rice in. 293 00:10:02,367 --> 00:10:03,567 [O'Neil] Pour coconut milk. 294 00:10:03,567 --> 00:10:05,500 -Habanero. -[Guy] This is just gonna steepen it. 295 00:10:05,567 --> 00:10:05,675 -When you're about to stir it up, take it out. -Yeah, you pull it out. 296 00:10:05,675 --> 00:10:07,700 -When you're about to stir it up, take it out. -Yeah, you pull it out. 297 00:10:07,767 --> 00:10:09,667 [O'Neil] Garlic powder. Onion powder. 298 00:10:09,667 --> 00:10:11,867 -You wanna add the rice. -Are we cooking this with the lid, 299 00:10:11,867 --> 00:10:13,100 -or are we just cooking this over? -No. 300 00:10:13,166 --> 00:10:14,367 That's where the beauty comes. 301 00:10:14,367 --> 00:10:16,166 -Oh, my God. Come on. -Oh, right. 302 00:10:16,166 --> 00:10:18,266 -What happened? Okay. -You gotta cover it. [laughs] 303 00:10:18,266 --> 00:10:20,800 Forty-five minutes. Once the water dries out, 304 00:10:20,867 --> 00:10:23,567 -we turn it down low heat and just let it steam -Right. 305 00:10:23,567 --> 00:10:25,166 -And do you make the crunchy rice? -[O'Neil] Shelly. 306 00:10:25,166 --> 00:10:26,567 Make sure the rice and pea shelly, man. 307 00:10:26,567 --> 00:10:27,700 -Shelly, man. -That's it. 308 00:10:27,767 --> 00:10:29,367 -That's how you like your rice. Shelly. -Shelly. 309 00:10:29,367 --> 00:10:31,500 And then the chicken? It smells dynamite. 310 00:10:31,567 --> 00:10:33,066 We're gonna cut it? Okay. Whoa. 311 00:10:33,066 --> 00:10:35,675 [O'Neil] And we're gonna top it off with a tamarind jerk sauce. 312 00:10:35,675 --> 00:10:36,000 [O'Neil] And we're gonna top it off with a tamarind jerk sauce. 313 00:10:36,066 --> 00:10:38,800 -Look at that. Tears right off the bone. -Straight off the bone. 314 00:10:38,867 --> 00:10:40,200 How about a piece of sweet plantain. 315 00:10:41,467 --> 00:10:42,900 [Guy] Definite texture in the peas. 316 00:10:42,967 --> 00:10:44,200 Great texture to the rice. 317 00:10:44,266 --> 00:10:45,667 -It's shelly. -Thank you. 318 00:10:45,667 --> 00:10:47,066 -[O'Neil] My, God. -[both laughing] 319 00:10:47,066 --> 00:10:48,567 [Guy] The tamarind jerk sauce. 320 00:10:48,567 --> 00:10:49,900 There's that sweet and that tangy. 321 00:10:50,967 --> 00:10:52,367 The chicken's another level. 322 00:10:52,367 --> 00:10:53,900 [Hunter] That is some of the greatest chicken. 323 00:10:53,967 --> 00:10:55,266 I can't get it in my mouth fast enough. 324 00:10:56,300 --> 00:10:58,400 [O'Neil] Jerk Chicken looking good. 325 00:10:58,467 --> 00:11:01,100 It's just so flavorful. So tender. 326 00:11:01,100 --> 00:11:04,367 The tamarind is amazing. I love the sweetness and the sourness. 327 00:11:04,367 --> 00:11:05,675 His rice, like, he has, like, all this flavor. Very unique. 328 00:11:05,675 --> 00:11:07,867 His rice, like, he has, like, all this flavor. Very unique. 329 00:11:07,867 --> 00:11:09,900 Smoked oxtails. Steamed veg, rice and peas. 330 00:11:09,967 --> 00:11:12,767 So, if you had friends come from the islands, you'd bring them here? 331 00:11:12,767 --> 00:11:14,467 -Yes, absolutely. -[Guy] You wouldn't get laughed at? 332 00:11:14,467 --> 00:11:15,767 -No. -1,000% 333 00:11:15,767 --> 00:11:18,000 [O'Neil] Let me get that Ital Stew for the vegan lovers. 334 00:11:18,066 --> 00:11:20,767 We have got so much heart and authenticity from the island, 335 00:11:20,767 --> 00:11:23,967 with all the education and the curriculum of corporate restaurants 336 00:11:23,967 --> 00:11:26,000 coming together at one time in Las Vegas. 337 00:11:26,066 --> 00:11:28,467 Don't go anywhere. We're not going to. See you in a bit. 338 00:11:28,467 --> 00:11:29,667 -It's tremendous. -All right, one more piece of chicken. 339 00:11:33,166 --> 00:11:35,700 -Soup. Sorry. Whoopsie. -[laughing] 340 00:11:35,767 --> 00:11:38,266 I was waiting all day to throw out my whoopsie. 341 00:11:40,567 --> 00:11:43,166 Welcome back. Hunter and Guy, Triple D, hanging out in Vegas 342 00:11:43,166 --> 00:11:44,567 where we both went to college. 343 00:11:44,567 --> 00:11:46,967 And I'm telling you, it wasn't like this when I went to school. 344 00:11:46,967 --> 00:11:50,166 We are hanging out with Chef O'Neil at House of Dutch Pot. 345 00:11:50,166 --> 00:11:52,100 Caribbean food to the masses, 346 00:11:52,100 --> 00:11:55,266 from the method, to the attitude, to the passion 347 00:11:55,266 --> 00:11:56,467 this guy's all about it. 348 00:11:56,467 --> 00:11:58,000 [O'Neil] Reggae color, yeah, man. 349 00:11:58,000 --> 00:11:59,100 Definitely, island vibe. 350 00:11:59,100 --> 00:12:00,567 As you can see by the colors as well. 351 00:12:00,567 --> 00:12:00,731 Escovitch Fish Festival. Reggae Slaw. 352 00:12:00,731 --> 00:12:02,800 Escovitch Fish Festival. Reggae Slaw. 353 00:12:02,867 --> 00:12:04,367 I like the Escovitch Fish a lot. 354 00:12:04,367 --> 00:12:07,800 -They deep-fry it with the pickled vegetables. -The fish is beautiful. 355 00:12:07,867 --> 00:12:10,900 Before we fry the fish, I'm gonna do the pairing that goes with it. 356 00:12:10,967 --> 00:12:12,567 -Got it. -So, we're about to make Festival. 357 00:12:12,567 --> 00:12:14,000 -What's a Festival? -Right. 358 00:12:14,000 --> 00:12:16,567 The best way to describe it to you is like a sweet donut, fried. 359 00:12:16,567 --> 00:12:18,300 -Two cups of flour. -[Guy] Just AP. 360 00:12:18,367 --> 00:12:20,767 Caramel. Brown sugar. Coconut milk. 361 00:12:20,767 --> 00:12:23,166 -Salt, Baking Powder. -[Guy] Mix it up. 362 00:12:23,166 --> 00:12:24,467 Do you have to bounce when you do it? 363 00:12:24,467 --> 00:12:26,567 -Is that part of the... -Yeah, that's a move, bro. 364 00:12:26,567 --> 00:12:28,100 -I got the arms and everything. -You got the arms. 365 00:12:28,166 --> 00:12:29,800 [O'Neil] All right, we're gonna add water. 366 00:12:29,867 --> 00:12:30,731 And you're gonna make this into, like, a tight dough. 367 00:12:30,731 --> 00:12:32,000 And you're gonna make this into, like, a tight dough. 368 00:12:32,066 --> 00:12:34,367 You're gonna make it rest for at least an hour. 369 00:12:34,367 --> 00:12:36,266 What you do, you just lay them out like this. 370 00:12:36,266 --> 00:12:38,000 -[Guy] And we're gonna fry it. -[O'Neil] Yes. 371 00:12:38,000 --> 00:12:40,066 -[Guy] Does it get a sauce? -[O'Neil] You dip it in whatever sauce you're getting. 372 00:12:40,066 --> 00:12:42,800 -Oxtail, your curry goat, your jerk chicken. -Mmm. 373 00:12:42,867 --> 00:12:45,767 -Those are all my middle names. -For your escovitch sauce... 374 00:12:45,767 --> 00:12:47,100 -Yeah. -...gonna be perfect with it. 375 00:12:47,166 --> 00:12:48,166 So, we got our red snapper. 376 00:12:48,166 --> 00:12:49,600 [Guy] Cut off the fins, cut off the tail. 377 00:12:49,667 --> 00:12:52,600 -We score it twice. I get my Reggae blend. -Doctor. 378 00:12:52,667 --> 00:12:54,266 [O'Neil] And you start from inside out. 379 00:12:54,266 --> 00:12:56,867 -No corn starch, no flour. Ugh. -No, ever. 380 00:12:56,867 --> 00:12:58,567 -Why? Why? -No, never put flour on the fish. 381 00:12:58,567 --> 00:12:59,767 Because it won't taste the same. 382 00:12:59,767 --> 00:13:00,731 You're gonna be eating flour before you get to the flesh. 383 00:13:00,731 --> 00:13:01,600 You're gonna be eating flour before you get to the flesh. 384 00:13:01,667 --> 00:13:03,667 Deep-fry it for five or six minutes. 385 00:13:03,667 --> 00:13:04,767 All right, my guy. 386 00:13:04,767 --> 00:13:06,066 So now we got the fish frying, I'm gonna... 387 00:13:06,066 --> 00:13:08,967 -Now, is my guy a normal saying? -[O'Neil] Yeah. 388 00:13:08,967 --> 00:13:10,467 Or is it because my name's Guy? 389 00:13:10,467 --> 00:13:12,367 No. I was trying to figure that out last night. 390 00:13:12,367 --> 00:13:15,367 How could I not say my guy 'cause that's all I say to everybody. 391 00:13:15,367 --> 00:13:16,700 -Like, "How are you, my guy?" -It's slang. 392 00:13:16,767 --> 00:13:18,367 Oh, why don't you say, like, "My Timmy. 393 00:13:18,367 --> 00:13:19,467 Hunter's nickname is Timmy. 394 00:13:19,467 --> 00:13:20,567 -Yeah. -Okay. Come on, my Timmy. 395 00:13:20,567 --> 00:13:22,100 [all laughing] 396 00:13:22,100 --> 00:13:24,266 -[O'Neil] So we're about to make the escovitch sauce. -[Guy] Got it. 397 00:13:24,266 --> 00:13:25,767 [O'Neil] Vinegar. Onions. 398 00:13:25,767 --> 00:13:27,166 Carrots. Pimento. 399 00:13:27,166 --> 00:13:29,900 So all-spice, garlic, ginger, and habanero. 400 00:13:29,967 --> 00:13:30,731 [O'Neil] This give you the kick. 401 00:13:30,731 --> 00:13:31,100 [O'Neil] This give you the kick. 402 00:13:31,100 --> 00:13:32,600 We're gonna put this down for three minutes. 403 00:13:32,667 --> 00:13:34,867 We're gonna do a full plate here, my Timmy. 404 00:13:34,867 --> 00:13:36,867 Ah! My Timmy. 405 00:13:36,867 --> 00:13:38,500 [O'Neil] A nice snapper right there. 406 00:13:38,500 --> 00:13:41,100 -And we're got your esco sauce right here, my guy. -[Hunter] Oh, that smell. 407 00:13:41,100 --> 00:13:42,667 [O'Neil] Two piece of plantains for you. 408 00:13:42,667 --> 00:13:44,767 And there you go, Escovitch Snapper. 409 00:13:47,700 --> 00:13:48,767 [Guy] It's outstanding. 410 00:13:49,700 --> 00:13:50,900 Right amount of vinegar. 411 00:13:50,900 --> 00:13:53,100 Let the sweetness of the vegetables pull it through. 412 00:13:53,100 --> 00:13:54,867 Not too spicy. 413 00:13:54,867 --> 00:13:56,567 [Hunter] And the Festival plays so well. 414 00:13:56,567 --> 00:13:59,900 It's something that people could soak the sauce up with and appreciate it. 415 00:14:01,400 --> 00:14:02,967 I've completely lost control of the show. 416 00:14:02,967 --> 00:14:04,767 I am eating with my hands, babbling. 417 00:14:07,100 --> 00:14:08,567 This is your Escovitch Fish. 418 00:14:08,567 --> 00:14:11,867 The taste is a little salty. It's amazing. 419 00:14:11,867 --> 00:14:13,500 The Festival, that was so good. 420 00:14:13,567 --> 00:14:15,600 Who doesn't love a fried dough? [laughs] 421 00:14:15,667 --> 00:14:17,133 We got the codfish. 422 00:14:17,133 --> 00:14:20,500 If you really wanna come and taste the Jamaican flavors and the vibes, 423 00:14:20,567 --> 00:14:22,000 come down to House of Dutch Pot. 424 00:14:22,000 --> 00:14:24,266 [Guy] Your love of the food is contagious. 425 00:14:24,266 --> 00:14:27,000 It has flavor of a different level. 426 00:14:27,066 --> 00:14:28,467 I'll see you at the top, my friend. 427 00:14:28,467 --> 00:14:29,800 -Thank you, my Guy. -Congratulations. 428 00:14:29,867 --> 00:14:30,731 -Thank you, my Timmy. -You deserve it. 429 00:14:30,731 --> 00:14:31,100 -Thank you, my Timmy. -You deserve it. 430 00:14:31,166 --> 00:14:32,567 -[all laughing] -[Hunter] You deserve it! 431 00:14:34,200 --> 00:14:36,900 Up next, a local gem in Santa Barbara... 432 00:14:36,967 --> 00:14:40,166 That's what Triple D's about is finding these little hole-in-the-wall joints. 433 00:14:40,166 --> 00:14:41,967 ...firing up all kinds of Asian. 434 00:14:41,967 --> 00:14:43,000 Talk about depth of flavor. 435 00:14:43,000 --> 00:14:45,467 [Guy] ...as the ultimate midnight snacks. 436 00:14:45,467 --> 00:14:46,767 I'm eating that burrito like it's the first thing I've had all day. 437 00:14:52,900 --> 00:14:54,767 So, I'm here in downtown Santa Barbara, 438 00:14:54,767 --> 00:14:56,266 and I'm taking a friend to lunch. 439 00:14:56,266 --> 00:14:57,634 And I asked around. I said, 440 00:14:57,634 --> 00:14:59,500 "Hey, look, I'm looking for a Triple D, like, joint to go to." 441 00:14:59,567 --> 00:15:01,233 And they said, "Hey, there's a place 442 00:15:01,233 --> 00:15:03,867 that's known for its great late-night food that everybody loves, 443 00:15:03,867 --> 00:15:05,166 but it closed during COVID, 444 00:15:05,166 --> 00:15:07,000 and then it reopened with a new owner. 445 00:15:07,066 --> 00:15:09,300 The new owner, she kept the same menu and the same staff 446 00:15:09,367 --> 00:15:10,400 and just put her twist to it. 447 00:15:10,467 --> 00:15:11,800 And they said, "You're gonna love this place." 448 00:15:11,867 --> 00:15:13,000 So, uh, we're here. 449 00:15:13,066 --> 00:15:14,266 Uh, Marc Summers, we're here. 450 00:15:14,266 --> 00:15:15,767 -Let' go. -Once more around the block, Jeeves. 451 00:15:15,767 --> 00:15:17,800 -Once more, please. -Summers, I'm not driving you around anymore. 452 00:15:17,867 --> 00:15:18,178 This is The Blue Owl. Come on. 453 00:15:18,178 --> 00:15:20,300 This is The Blue Owl. Come on. 454 00:15:20,367 --> 00:15:21,567 Red Curry Tofu and Shrimp. 455 00:15:21,567 --> 00:15:24,166 Blue Owl is certainly a staple to hit any time of day. 456 00:15:24,166 --> 00:15:25,600 Sweetheart Burrito for you. 457 00:15:25,667 --> 00:15:28,400 It does have a Thai background, but I can bring anyone here 458 00:15:28,467 --> 00:15:30,300 and they're gonna find something that they love. 459 00:15:30,367 --> 00:15:33,400 [Guy] That's because when Nadia Ajlouni took over this joint, 460 00:15:33,467 --> 00:15:35,500 she was looking to make everyone happy, 461 00:15:35,567 --> 00:15:37,400 including herself. 462 00:15:37,467 --> 00:15:40,166 Combining all of my interests, hospitality cooking, 463 00:15:40,166 --> 00:15:42,467 business, music, bringing people together, 464 00:15:42,467 --> 00:15:44,100 this seemed like the perfect job. 465 00:15:44,166 --> 00:15:45,500 Thank you, guys, for coming in. 466 00:15:45,567 --> 00:15:46,767 I'm here during lunch, late night, 467 00:15:46,767 --> 00:15:48,178 just a great place to hang out, great food. 468 00:15:48,178 --> 00:15:49,100 just a great place to hang out, great food. 469 00:15:49,166 --> 00:15:50,667 [Nadia Ajlouni] Three Chicken Fried Rice coming up. 470 00:15:50,667 --> 00:15:54,166 The Chicken Fried Rice, fresh cilantro, fresh sprouts. 471 00:15:54,166 --> 00:15:55,266 The chicken is awesome. 472 00:15:55,266 --> 00:15:59,300 It's marinated. It's juicy. It's delicious. 473 00:15:59,367 --> 00:16:02,000 -This is for the shredded chicken for the rice bowl. -[Nadia] Yes. 474 00:16:02,066 --> 00:16:04,900 -[Guy] Okay. -First, we're gonna get the crushed garlic. 475 00:16:04,967 --> 00:16:07,900 Chili flakes. Garlic salt. Black pepper. 476 00:16:07,967 --> 00:16:10,266 And some turmeric. Add the water. 477 00:16:10,266 --> 00:16:12,266 [Guy] How long are we gonna let it marinate on the chicken? 478 00:16:12,266 --> 00:16:15,700 Maybe an hour. Put it in the oven at 325 degrees for an hour and a half. 479 00:16:15,767 --> 00:16:16,934 [Guy] Then you'll shred it. 480 00:16:16,934 --> 00:16:18,178 -And that's going for the fried rice bowl. -Yes. 481 00:16:18,178 --> 00:16:19,100 -And that's going for the fried rice bowl. -Yes. 482 00:16:19,100 --> 00:16:22,700 Okay. And what makes the fried rice so great is this fried rice sauce. 483 00:16:22,767 --> 00:16:24,767 -This fried rice sauce. -Show it to me, sister. 484 00:16:24,767 --> 00:16:26,100 [Nadia] Oyster sauce. 485 00:16:26,100 --> 00:16:27,867 -Really made from oysters, by the way. Yeah. -Is it really? 486 00:16:27,867 --> 00:16:30,367 So you have Peking duck sauce. So that's a duck. 487 00:16:30,367 --> 00:16:32,066 -Mmm-hmm. -Then we have oyster sauce from oysters. 488 00:16:32,066 --> 00:16:34,066 [Guy] Peking duck sauce is for Peking duck. 489 00:16:34,066 --> 00:16:35,700 And you know what they say, no peeking. 490 00:16:35,767 --> 00:16:39,000 -Oh, okay. I'm... I'm going to turn your mic off, Marc. -[both laughing] 491 00:16:39,066 --> 00:16:40,567 [Nadia] Mushroom soy. Water. 492 00:16:40,567 --> 00:16:42,400 -Fish sauce. -[Guy] Sesame oil. 493 00:16:42,467 --> 00:16:44,266 -[Nadia] Sugar. -A little sambal. 494 00:16:44,266 --> 00:16:45,700 [Nadia] Garlic. Pepper. 495 00:16:45,767 --> 00:16:46,834 [Guy] What goes in the fried rice? 496 00:16:46,867 --> 00:16:48,178 Well, why don't we do this? Let's just make it. 497 00:16:48,178 --> 00:16:48,667 Well, why don't we do this? Let's just make it. 498 00:16:48,667 --> 00:16:50,500 -[Nadia] Oil. -Is this one order? 499 00:16:50,567 --> 00:16:51,800 [Nadia] This is about two orders. 500 00:16:51,867 --> 00:16:53,300 Okay then. Just make us one. 501 00:16:53,367 --> 00:16:55,000 Marc doesn't wanna eat tonight. [Nadia and Marc laugh] 502 00:16:55,066 --> 00:16:56,266 [Nadia] Fried rice sauce. 503 00:16:56,266 --> 00:16:57,266 Cabbage mix. 504 00:16:58,266 --> 00:17:00,600 -Okay. -[Nadia] Our shredded chicken. 505 00:17:00,667 --> 00:17:02,100 -The green onions. -This is the part that I like the best. 506 00:17:02,166 --> 00:17:03,900 These fresh veggies going on top. 507 00:17:03,967 --> 00:17:05,667 -A little cilantro, I take it? -[Nadia] Yes, sir. 508 00:17:05,667 --> 00:17:07,867 -And we do some alfalfa sprouts. -[Guy] Of course. 509 00:17:07,867 --> 00:17:10,600 -We couldn't go into a cafe without the alfalfa sprouts. -[laughing] 510 00:17:10,667 --> 00:17:11,867 [Nadia] Sambal chili paste. 511 00:17:11,867 --> 00:17:13,567 -Here you go, Marc. Enjoy. -[both chuckle] 512 00:17:13,567 --> 00:17:16,166 -He's my guest. I want him to be able to have some. -[both laughing] 513 00:17:16,166 --> 00:17:18,178 -[Guy] Go ahead, dude, just jump right in. -[Marc chuckles] 514 00:17:18,178 --> 00:17:18,767 -[Guy] Go ahead, dude, just jump right in. -[Marc chuckles] 515 00:17:18,767 --> 00:17:19,800 -I don't wanna hurt myself. -[chuckles] 516 00:17:22,000 --> 00:17:23,266 Talk about depth of flavor. 517 00:17:23,266 --> 00:17:25,900 -It's all over the place in a very positive way. -Mmm-hmm. 518 00:17:25,967 --> 00:17:27,266 -This is way bigger than fried rice. -Mmm. 519 00:17:27,266 --> 00:17:28,567 Love the fresh veggies. 520 00:17:28,567 --> 00:17:30,767 The shredded chicken thigh's my favorite. 521 00:17:30,767 --> 00:17:32,100 A good amount of cabbage to it. 522 00:17:32,100 --> 00:17:33,967 A little bit of heat on the side. 523 00:17:33,967 --> 00:17:37,100 -And besides sharing this with Marc... -Wow. 524 00:17:37,166 --> 00:17:39,266 -...I think it's awesome. -[Marc and Nadia chuckle] 525 00:17:39,266 --> 00:17:41,100 The Chicken Fried Rice. 526 00:17:41,166 --> 00:17:44,400 It was delicious. The chicken was so moist. 527 00:17:44,467 --> 00:17:47,100 Do you think about a big, brown mess for fried rice. 528 00:17:47,166 --> 00:17:48,178 But you come here and it's actually like, "Look at this." 529 00:17:48,178 --> 00:17:49,100 But you come here and it's actually like, "Look at this." 530 00:17:49,166 --> 00:17:51,367 It's nice. It's light. It's fresh. It's fluffy. 531 00:17:51,367 --> 00:17:52,567 [Nadia] Pork Banh Mi. 532 00:17:52,567 --> 00:17:55,000 You actually have good ingredients, good food. 533 00:17:55,000 --> 00:17:58,100 And now with recent ownership, the environment has changed. 534 00:17:58,100 --> 00:18:00,467 So there's now live music and things going on. 535 00:18:00,467 --> 00:18:02,000 It's got a funk and a flair. 536 00:18:02,000 --> 00:18:03,467 [woman 1] I have friends that come into town. 537 00:18:03,467 --> 00:18:06,300 I say, "You gotta stop at The Blue Owl. Catch a show, get a burrito." 538 00:18:06,367 --> 00:18:07,867 I have your Nam Toc Burritos. 539 00:18:07,867 --> 00:18:09,767 [woman 2] The Nam Toc Burrito is delicious. 540 00:18:09,767 --> 00:18:11,467 It's kind of like the best of both worlds. 541 00:18:11,467 --> 00:18:13,200 You got a burrito, but it also still has 542 00:18:13,266 --> 00:18:15,100 their signature fried rice in it. 543 00:18:15,166 --> 00:18:18,178 Just the way that bit all balances together is super fun. 544 00:18:18,178 --> 00:18:19,066 Just the way that bit all balances together is super fun. 545 00:18:19,066 --> 00:18:20,967 -What are we making next? -[Nadia] So our Nam Toc Burrito. 546 00:18:20,967 --> 00:18:23,500 -Well, walk us through it. -[Nadia] Oyster sauce. 547 00:18:23,567 --> 00:18:25,266 Crushed garlic. Black pepper. 548 00:18:25,266 --> 00:18:27,867 [Marc] How much do you spend a month on black pepper in this place? 549 00:18:27,867 --> 00:18:29,467 -Oh, you know, quite a bit, yeah. -Yeah, I bet. 550 00:18:29,467 --> 00:18:31,000 -[Nadia] Garlic salt. -[Guy] Mix that together. 551 00:18:31,066 --> 00:18:33,367 -And then how long do we let that marinate? -[Nadia] For about 15 minutes. 552 00:18:33,367 --> 00:18:35,066 And we'll go to the flat-top to cook it off. 553 00:18:35,066 --> 00:18:37,266 -Next, we're gonna make the Nam Toc sauce. -Let's see it. 554 00:18:37,266 --> 00:18:39,066 [Nadia] Fish sauce. Soy sauce. 555 00:18:39,066 --> 00:18:40,467 Lime juice. Water. 556 00:18:40,467 --> 00:18:41,967 -Shallots -[Nadia] Exactly. 557 00:18:41,967 --> 00:18:43,367 Just shallot it out when you know it. 558 00:18:43,367 --> 00:18:44,767 [Nadia] Thai basil. Mint. 559 00:18:44,767 --> 00:18:46,066 Makrut lime leaves. 560 00:18:46,066 --> 00:18:47,667 -Sambal. -[Guy] Red chili flakes. 561 00:18:47,667 --> 00:18:48,178 -Here comes some sugar or salt? -[Nadia] It's sugar. 562 00:18:48,178 --> 00:18:49,667 -Here comes some sugar or salt? -[Nadia] It's sugar. 563 00:18:49,667 --> 00:18:50,867 -[Marc] Sugar. -[Nadia] Rice powder. 564 00:18:50,867 --> 00:18:52,467 -That's done. What's up next? -Wow. 565 00:18:52,467 --> 00:18:55,567 The basil mayo that's gonna go on top of the tortilla. 566 00:18:55,567 --> 00:18:57,700 -Hit it. -So we got the base mayonnaise. 567 00:18:57,767 --> 00:18:59,467 Garlic Oil. Thai basil. 568 00:18:59,467 --> 00:19:00,567 Maybe some pepper. 569 00:19:00,567 --> 00:19:01,700 -You think? -[Marc] Okay. 570 00:19:01,767 --> 00:19:03,066 -Garlic salt. -[Nadia] Fresh garlic. 571 00:19:03,066 --> 00:19:04,567 [Guy] We're ready to put it together. Let's see it. 572 00:19:04,567 --> 00:19:06,467 -[Nadia] Okay. -[Guy] The tortilla goes down. 573 00:19:06,467 --> 00:19:07,700 I like the way this is looking. 574 00:19:07,767 --> 00:19:09,000 Except she's only making one, Marc, 575 00:19:09,066 --> 00:19:11,000 -so that'll be fine. -I know. So, I'm sorry. 576 00:19:11,000 --> 00:19:12,367 [Nadia] Gonna add the rice to the beef. 577 00:19:12,367 --> 00:19:15,166 Green onions. Cilantro. Spring mix. 578 00:19:15,166 --> 00:19:16,800 Nam Toc sauce that we just made. 579 00:19:16,867 --> 00:19:18,178 -Where's the basil mayo going? Right on here? -[Nadia] That's right. 580 00:19:18,178 --> 00:19:19,300 -Where's the basil mayo going? Right on here? -[Nadia] That's right. 581 00:19:19,367 --> 00:19:21,467 Add all of the content for the Nam Toc burrito. 582 00:19:21,467 --> 00:19:22,867 [Guy] Look at that. She's a pro. 583 00:19:22,867 --> 00:19:24,300 -Done this a few times I think. -[Nadia chuckles] 584 00:19:24,367 --> 00:19:25,767 [Nadia] And add it right here. 585 00:19:25,767 --> 00:19:28,000 -[Marc] Looks beautiful. -Just gonna cut it. 586 00:19:28,066 --> 00:19:29,800 [Guy] It's so funny 'cause I didn't want two halves. 587 00:19:29,867 --> 00:19:31,367 -But that's fine. I'll have two halves. -[chuckles] 588 00:19:33,200 --> 00:19:35,500 -Mmm. -Beautiful. 589 00:19:35,567 --> 00:19:37,300 [Guy] I love the toasted tortilla. 590 00:19:37,367 --> 00:19:39,867 The fresh herbs inside of the Nam Toc, 591 00:19:39,867 --> 00:19:42,867 also inside of the veggie mix, with the baby greens, 592 00:19:42,867 --> 00:19:47,166 that herbaceousness, the fresh crunch and flavor of that 593 00:19:47,166 --> 00:19:48,178 sings in a different way than anything that's cooked. 594 00:19:48,178 --> 00:19:49,166 sings in a different way than anything that's cooked. 595 00:19:51,166 --> 00:19:53,600 You get this tender but seasoned beef 596 00:19:53,667 --> 00:19:56,266 that are kinda like the little surprises, those little nuggets. 597 00:19:56,266 --> 00:19:57,734 I've been to three restaurants today. 598 00:19:57,734 --> 00:20:00,066 I'm eating that burrito like it's the first thing I've had all day. 599 00:20:00,066 --> 00:20:02,000 [grunts] Ow. [laughs] 600 00:20:02,066 --> 00:20:03,166 Damn. [laughs] 601 00:20:04,300 --> 00:20:07,266 The Nam Toc burrito is spice of life. Hands down. 602 00:20:07,266 --> 00:20:10,266 The meat kinda has this sweet, mild flavor to it. 603 00:20:10,266 --> 00:20:11,867 And it's really juicy as well. 604 00:20:11,867 --> 00:20:13,200 [Nadia] Thai Basil Cheeseburger. 605 00:20:13,266 --> 00:20:15,967 Organic food. Great hours. 606 00:20:15,967 --> 00:20:17,600 Tremendous entertainment. 607 00:20:17,667 --> 00:20:18,178 No, this camera crew's not here the whole time. 608 00:20:18,178 --> 00:20:19,567 No, this camera crew's not here the whole time. 609 00:20:19,567 --> 00:20:21,166 -They're just here with me right now. -Sorry. Okay. 610 00:20:21,166 --> 00:20:23,500 Blue Owl is definitely one to visit. 611 00:20:23,567 --> 00:20:26,867 Marc's been here in Santa Barbara for about 100 years. 612 00:20:26,867 --> 00:20:28,500 -Three, at least. -[Guy] And that's what Triple D's about 613 00:20:28,567 --> 00:20:30,567 is finding these little hole-in-the-wall joints. 614 00:20:30,567 --> 00:20:32,667 -I have a new go-to place in Santa Barbara. -Mmm. 615 00:20:32,667 --> 00:20:34,266 I didn't have any idea that this place existed. 616 00:20:34,266 --> 00:20:36,266 -Congratulations. You're an inspiration. -Thank you so much. 617 00:20:38,567 --> 00:20:41,266 So, was that another righteous road trip or what? 618 00:20:41,266 --> 00:20:42,467 But don't you worry, 619 00:20:42,467 --> 00:20:45,266 we got plenty more joints to find all over this country. 620 00:20:45,266 --> 00:20:48,178 I'll be looking for you next week on Diners, Drive-ins and Dives. 621 00:20:48,178 --> 00:20:49,100 I'll be looking for you next week on Diners, Drive-ins and Dives. 622 00:20:49,166 --> 00:20:51,500 -Oh, you're back. -Yeah, I just took the trash out. 623 00:20:51,567 --> 00:20:55,066 Okay, good. Um, Marc, your coffee break is 10 minutes. 624 00:20:55,066 --> 00:20:56,700 -Ten minutes. -Okay? Just 10 minutes. 625 00:20:57,600 --> 00:20:58,867 You have to get a watch also. 626 00:20:58,867 --> 00:20:58,934 -[laughing] -We're not gonna be responsible for this.