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00:00:02,000 --> 00:00:04,000
Hey, I'm Guy Fieri.
And you know what I need?
I need you riding shotgun.
2
00:00:04,000 --> 00:00:05,767
I'm on my way to Flavortown.
3
00:00:05,767 --> 00:00:08,767
This is Diners, Drive-Ins
and Dives.
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This trip...
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Do-do-do-do-do-do-do.
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[Guy] ...it's a true culinary
pick me up.
7
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I feel better now.
8
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Like a pizza bagel double play
in Savannah.
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It's an art form
in how you cook.
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00:00:20,400 --> 00:00:21,767
And in Boise, Idaho...
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[Guy exclaims]
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It's like a magic show.
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Brisket burgers.
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Huh?
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Smoked up sandwiches.
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-What do you think?
-It's amazing.
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[Guy] Two to go?
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[Guy] Two to go?
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And an Empanada Emporium...
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You put your heart
and soul into this.
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...that's something
to sing about.
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♪ 'Cause you are the Fieri ♪
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♪ No need to say mas ♪
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That's all right here,
right now, on Triple-D.
25
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So, we're here
in Savannah, Georgia,
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with the one and only
Iron Chef Stephanie Izard.
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with the one and only
Iron Chef Stephanie Izard.
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Chef, are you hungry?
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-Always.
-Fantastic. We're here.
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[Stephanie] At a food truck
that's not even open?
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We're in Savannah.
I want something
a little more Savannah-y.
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-You like pizza?
-Yes.
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-Do you like bagels?
-Of course.
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-Do you like kimchi?
-You know I do.
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Fantastic. We're here.
This is Big Bon Bodega.
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-Ah. Okay, okay.
-That's just
their catering trailer.
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Green Gosh, sesame
and buffalo cheddar
for Bon Mi.
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[man 1] You're gonna find some
flavor combinations here
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that you won't find
anywhere else in Savannah.
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You guys ready?
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It's bagels and pizza,
and it's a perfect place.
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It's bagels and pizza,
and it's a perfect place.
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[Guy] And this crowd pleasing
combo is brought to you
by Kay Heritage,
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who's doubling up
oven duty.
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[Kay] Bagels in the morning.
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-And then it's pizzas
in the afternoon.
-That's right.
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I can't say that I've seen
bagels cooked in
the wood fired oven before.
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The wood fire oven
makes the dough
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a little bit more smokey.
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With the varieties of flavor
they have, you're never
dissatisfied here.
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Two Korean Mama on sesame.
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The kimchi
with the beef, cheese.
Man, what a combination.
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[Guy] What do we
start with first?
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-Bagels?
-Yeah.
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Water, honey, malt syrup.
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Water, honey, malt syrup.
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Rye flour.
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-Rye not?
-[all laughing]
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-[Guy] Salt.
-And yeast.
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High gluten Lancelot flour.
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You're gonna run that mixer
for about 16 minutes.
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So, we're gonna cut this.
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You ready to put it
in the machine?
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-Yeah.
-Put a little nose on this.
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[Guy] So it'll start the feed.
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-Here we go.
It's very simple, eh?
-Wow.
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Let it rest
for about seven minutes.
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And then we put it
in the refrigerator overnight.
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What kind of bagel
are we gonna make today?
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-[Kay] Sesame bagels.
-Got it.
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We want to make sure
our boiler is rolling boil.
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We want to make sure
our boiler is rolling boil.
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Honey and malt syrup mixture.
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Yeah, the Iron Chef
doesn't do enough
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that now she needs the,
"Oh, I'm gonna put it in."
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The honey and the malt
is so important.
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-[Kay] Ready?
-[Stephanie] Yeah, let's see.
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How long are you
gonna boil it for?
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[Kay] Thirty
to forty five seconds.
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When it's kinda cooked,
it's...
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So, evidently I don't really
need to be involved
in the show right now.
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I just kinda let Chef
Stephanie take care of it.
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I'm gonna check some emails
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and maybe get the oil changed
in my car.
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See you guys. Back in a bit.
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[Kay] We'll scoop them out,
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[Kay] We'll scoop them out,
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and put the sesame seeds on.
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We're gonna get a good
crust on it in the oven
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for about four minutes,
and then we're gonna
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-flip it over.
-Got it.
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-[Kay] Let's make
bulgogi meat.
-[Guy] Let's do it.
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Garlic and some fresh ginger.
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Sesame oil. Soy sauce. Cola.
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And a little bit
of brown sugar.
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You just pulse it.
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-[Guy] Onto flank steak?
-[Kay] That it.
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We're gonna finish it off
on the flat top.
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Got it.
Now let's make the kimchi.
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[Kay] All right. Let's do it.
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Water.
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So, Napa cabbage.
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A bunch of salt.
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A bunch of salt.
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How long are we gonna
let this set up?
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Five to six hours.
Drain it upside down.
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Or otherwise it'll get
really soggy.
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Now we're into
the kimchi base.
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Red bell pepper.
Salted shrimp.
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-Fish sauce.
-[Kay] Garlic.
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-Ginger. And sugar.
-Ginger.
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We're just gonna pulse it.
It's a little coarse.
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Rice paste.
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The key to all of kimchi.
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Gochugaru.
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-Cilantro.
-And scallions.
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-Get in between
all the leaves.
-Get in between.
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All right. So, let this go
for up to a week.
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-[Stephanie] Mm-hmm.
-Now for the kimchi
cream cheese.
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-[Stephanie] Mm-hmm.
-Now for the kimchi
cream cheese.
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-Walk me through that.
-[Kay] Okay.
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Cream cheese, chopped kimchi,
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sambal, green onions.
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Gochugaru. Fresh ginger.
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[Guy] That all gets
mixed together.
And after a day,
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that cream cheese
will have all that flavor
all the way through.
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-All of it. Yeah.
-Amazing.
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[Guy] All right, let's see it.
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[Kay] With a toasted
sesame bagel.
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We wanna make sure
we put a good layer
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of kimchi cream cheese.
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-Bulgogi meat.
-Smells good.
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And American cheese.
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Pickled onions.
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Kimchi that we made.
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-[Stephanie] Oh, wow.
-[Guy] That's gorgeous.
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Oh, my God. You can have
some of the scraps there.
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Oh, my God. You can have
some of the scraps there.
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-[laughs]
-Excuse me, sir.
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-It's gonna be
a big, messy bite.
-Mm-hmm.
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Mmm.
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-The bagel is dynamite.
-Mm-hmm.
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It's got great chew.
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I wouldn't have thought
to put American cheese on this
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with the cream cheese,
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but it makes that sort of
Philly cheese steak
sort of flavor.
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And then those red onions
just cut through
all of that richness.
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-It's amazing.
-The bulgogi,
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you could put that
on a flip flop.
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-[laughs]
-But it's a really
well-constructed sandwich.
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-[Kay] Thank you.
-[Guy] I almost thought
you were gonna have
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too much of the kimchi
cream cheese.
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But there's the right amount,
considering the amount
of bagel that there is.
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But there's the right amount,
considering the amount
of bagel that there is.
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-Mm-hmm.
-I mean it's dynamite.
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I have the Korean Mama.
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The beef was so tender,
and it just had a little bit
of a spice.
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The combination of the meat
and the kimchi,
really excellent.
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912 and a Lox & Schmear.
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It's flavors are so eclectic
and it's not trying
to be anything else.
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How do you describe it
to somebody when you say,
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"Oh, yeah.
There's this little joint.
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They make pizzas
and they make bagels."
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If you want the best bagels
in Savannah...
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-The way the bagels
are made...
-I like the crunchy bite
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right in the middle
of your mom talking.
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right in the middle
of your mom talking.
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-I might...
-[laughs]
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-You could hear the crust
on that pizza.
-[girl] Mm-hmm.
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00:05:33,967 --> 00:05:35,867
[Kay] Spicy Bee coming up.
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When we come back,
what are we gonna make?
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Pizza.
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-Nice.
-That's what
I'm talking about.
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[man 1]
It's one of those thing,
as soon as you try it,
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you know you've been
missing this your whole life.
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-You're gonna eat that?
Nope. Good. I got it.
-[all laughing]
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Rest for about seven minutes.
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-Seven.
-Seven minutes.
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00:05:50,867 --> 00:05:52,600
-About seven minutes.
-Six minute abs.
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00:05:52,667 --> 00:05:54,100
Six minute abs
or eight minute abs?
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No. Seven minute abs.
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00:05:57,567 --> 00:06:00,300
Welcome back to Triple-D,
hanging out
in Savannah, Georgia,
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00:06:00,367 --> 00:06:03,100
with Chef Kay
and the one and only
Iron Chef Stephanie Izard.
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00:06:03,100 --> 00:06:06,767
So, we did a sesame bagel
kimchi craziness.
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00:06:06,767 --> 00:06:09,567
-[both laugh]
-But after breakfast
and lunch end here,
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00:06:09,567 --> 00:06:11,100
at Big Bon Bodega...
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00:06:11,166 --> 00:06:12,900
-Yes.
-...you open up for pizza.
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00:06:12,967 --> 00:06:15,000
-That's correct.
-So we have to stick around
and wait.
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-Here's your Spicy Bee pizza.
-Oh. All right.
190
00:06:17,472 --> 00:06:19,166
-Here's your Spicy Bee pizza.
-Oh. All right.
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00:06:19,166 --> 00:06:21,600
I had the Spicy Bee.
It's not something
you'd normally expect.
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00:06:21,667 --> 00:06:24,900
With most peperoni pizzas
it's a saltiness.
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And that spicy honey
rounds that out.
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It's just so delicious.
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[Guy] All right.
So, now we're into pizza.
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00:06:30,367 --> 00:06:33,467
Dough is the most important
part of the pizza, I believe.
197
00:06:33,467 --> 00:06:35,000
So, this is it though?
There's only four ingredients?
198
00:06:35,066 --> 00:06:36,400
-You use four things
right here?
-[Kay] That's it.
199
00:06:36,467 --> 00:06:39,000
-Water.
-00 Caputo flour.
200
00:06:39,066 --> 00:06:40,900
That's a minimal amount
of yeast.
201
00:06:40,967 --> 00:06:44,000
Sea salt. And you mix it
for five minutes.
202
00:06:44,066 --> 00:06:45,900
And then we're gonna
rest for five
203
00:06:45,967 --> 00:06:47,472
and mix it
for additional eight.
204
00:06:47,472 --> 00:06:47,867
and mix it
for additional eight.
205
00:06:47,867 --> 00:06:50,266
We're gonna let it rest
on the table for an hour
206
00:06:50,266 --> 00:06:52,166
-before we portion.
-[Guy] Got it.
207
00:06:52,166 --> 00:06:53,667
And then we ball it out.
208
00:06:53,667 --> 00:06:55,567
Put it in the refrigerator.
209
00:06:55,567 --> 00:06:56,600
All right. Dough's ready.
210
00:06:57,100 --> 00:06:58,333
Push it out.
211
00:06:58,333 --> 00:06:59,900
-We actually put
the cheese on first.
-Cheese on first?
212
00:06:59,967 --> 00:07:02,200
-Why do you do that?
-You can see the sauce
so much better
213
00:07:02,266 --> 00:07:03,567
-and it's prettier.
-Yeah.
214
00:07:03,567 --> 00:07:04,900
Some aged mozzarella.
215
00:07:04,967 --> 00:07:06,767
And the pepperoni goes
under the sauce also?
216
00:07:06,767 --> 00:07:08,667
-Yeah.
-It's just all backwards.
217
00:07:08,667 --> 00:07:09,900
Calabrian chili,
218
00:07:09,967 --> 00:07:11,667
just to give it
a little kick, right?
219
00:07:11,667 --> 00:07:12,867
Red onions.
220
00:07:12,867 --> 00:07:16,166
And then we're gonna
dip some of that sauce, baby.
221
00:07:16,166 --> 00:07:17,472
And what goes
in the tomato sauce, chef.
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00:07:17,472 --> 00:07:17,867
And what goes
in the tomato sauce, chef.
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00:07:17,867 --> 00:07:21,100
Oregano, garlic confit
and sea salt.
224
00:07:21,100 --> 00:07:22,400
-[Guy] Got it.
-[Kay] More cheese.
225
00:07:22,467 --> 00:07:24,000
[Guy] What temp is that oven
running at right now?
226
00:07:24,066 --> 00:07:26,100
-[Kay] 650. Two minutes.
-[Guy] Got it.
227
00:07:26,867 --> 00:07:29,166
-Here we go.
-Oh, wow.
228
00:07:29,166 --> 00:07:31,066
[Guy] So, it's not as buried
229
00:07:31,066 --> 00:07:34,000
under the sauce as I thought
it was gonna be.
230
00:07:34,000 --> 00:07:35,667
-I feel better now.
-[laughs]
231
00:07:35,667 --> 00:07:37,500
The crust sounds
nice and crunchy.
232
00:07:37,567 --> 00:07:39,900
Now, this is the best part.
Little hot honey.
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00:07:39,967 --> 00:07:41,000
-[Guy whistles]
-[Stephanie] Oh, wow.
234
00:07:42,567 --> 00:07:44,967
-Oh, you been to
Mount Vesuvius?
-[laughs]
235
00:07:48,467 --> 00:07:50,567
[Stephanie] The dough's
so seemingly simple,
236
00:07:50,567 --> 00:07:51,667
but it's got the best texture.
237
00:07:51,667 --> 00:07:52,567
-Crunchy but soft
on the inside.
-[chuckles]
238
00:07:52,567 --> 00:07:55,000
-Well...
-Look at that cheese. [laughs]
239
00:07:55,000 --> 00:07:56,266
And then that hot honey.
240
00:07:56,266 --> 00:07:58,300
-I love the sweet
and the spice coming together.
-Yeah.
241
00:07:58,367 --> 00:07:59,367
You have your unique
little cheese
242
00:07:59,400 --> 00:08:01,100
and sauce program that you do,
which I love.
243
00:08:01,166 --> 00:08:03,100
But the dough
is four ingredients.
244
00:08:03,166 --> 00:08:04,900
The pizza's five ingredients.
245
00:08:04,967 --> 00:08:07,300
Everything that you've done
in this very
simplistic manner,
246
00:08:07,367 --> 00:08:08,767
but you've used
really quality ingredients
247
00:08:08,767 --> 00:08:10,066
and you've not
overloaded them.
248
00:08:10,066 --> 00:08:11,567
It's an art form
in how you cook.
249
00:08:11,567 --> 00:08:12,967
Thank you.
250
00:08:12,967 --> 00:08:14,266
[woman 2]
The Spicy Bee is delicious.
251
00:08:14,266 --> 00:08:15,700
When you crunch into it,
252
00:08:15,767 --> 00:08:17,472
the honey kind of melts down
but also glazes
over the whole pizza.
253
00:08:17,472 --> 00:08:19,300
the honey kind of melts down
but also glazes
over the whole pizza.
254
00:08:19,367 --> 00:08:21,200
[man 2] It's got that sweet
on the front end
255
00:08:21,266 --> 00:08:23,467
and then you got a little bit
of the spice on the back end.
256
00:08:23,467 --> 00:08:24,767
It is so good.
257
00:08:24,767 --> 00:08:26,166
[Kay] White with mushroom up.
258
00:08:26,166 --> 00:08:29,367
I honestly describe it
as one of the best places
in Savannah.
259
00:08:29,367 --> 00:08:31,200
Did you come here
for the pizza?
You come here for the bagel?
260
00:08:31,266 --> 00:08:33,100
For the bagel originally.
261
00:08:33,100 --> 00:08:35,100
And then they opened up pizza.
262
00:08:35,100 --> 00:08:37,100
-Now you're hooked
on everything.
-Oh. Oh, yes.
263
00:08:37,166 --> 00:08:39,266
Once you taste the food,
you gotta come back.
264
00:08:39,266 --> 00:08:42,000
I wouldn't expect to come
to Savannah and find
265
00:08:42,066 --> 00:08:44,000
a really great
Neapolitan-style pie.
266
00:08:44,066 --> 00:08:46,600
Or true east coast bagels.
267
00:08:46,667 --> 00:08:47,472
-You're doing it.
-Perfect.
268
00:08:47,472 --> 00:08:47,867
-You're doing it.
-Perfect.
269
00:08:47,867 --> 00:08:48,967
Thank you.
270
00:08:48,967 --> 00:08:50,467
-Thank you, chef.
Appreciate it.
-Thank you.
271
00:08:53,667 --> 00:08:56,467
[Guy] Up next, a funky spot
in Boise, Idaho.
272
00:08:56,467 --> 00:08:57,967
A little wango-tango.
273
00:08:57,967 --> 00:08:59,667
Going extra with the burgers.
274
00:08:59,667 --> 00:09:01,100
[whistles]
275
00:09:01,166 --> 00:09:03,600
And putting a smokey spin
on a classic.
276
00:09:03,667 --> 00:09:05,367
It's salty, then it's sweet.
277
00:09:05,367 --> 00:09:07,266
Then it's crunchy,
then it's cheesy.
278
00:09:07,266 --> 00:09:08,800
There is a lot going on.
279
00:09:14,467 --> 00:09:16,000
So, I'm here in Boise, Idaho,
280
00:09:16,066 --> 00:09:17,900
on Bannock and Capitol.
281
00:09:17,967 --> 00:09:20,100
You show me a town like this
where you got a college,
282
00:09:20,100 --> 00:09:21,266
you get four seasons,
283
00:09:21,266 --> 00:09:23,000
and you got a lot of people
that love to eat.
284
00:09:23,000 --> 00:09:24,667
I'm gonna show you
some dynamite restaurants.
285
00:09:24,667 --> 00:09:26,867
This is SLG.
Saint Lawrence Gridiron.
286
00:09:28,967 --> 00:09:31,000
Got your wing setup
coming over.
287
00:09:31,066 --> 00:09:34,100
Got that home cooking
with a little bit
of a southern twist.
288
00:09:34,100 --> 00:09:35,400
[man 3] Two brisket platters.
289
00:09:35,467 --> 00:09:37,467
We love the food.
The cocktails are great.
290
00:09:37,467 --> 00:09:38,867
Cocktails are great.
291
00:09:38,867 --> 00:09:40,091
-That's really what it is.
-[man 4] It is really,
really good.
292
00:09:40,091 --> 00:09:41,567
-That's really what it is.
-[man 4] It is really,
really good.
293
00:09:41,567 --> 00:09:44,000
[man 5] We really like
apple ciders, so that's what
really drew us in.
294
00:09:44,000 --> 00:09:45,600
The food kept us coming back.
295
00:09:45,600 --> 00:09:48,266
[Guy] And that's just
the kind of thing Dan Watts
was going for
296
00:09:48,266 --> 00:09:50,967
when he bought the joint
back in 2020.
297
00:09:50,967 --> 00:09:52,967
So he brought in
Chef Tyson Mann
298
00:09:52,967 --> 00:09:54,667
to help live up to its name.
299
00:09:54,667 --> 00:09:56,166
What's SLG mean?
300
00:09:56,166 --> 00:09:57,266
Saint Lawrence Gridiron.
301
00:09:57,300 --> 00:10:00,967
Saint Lawrence was the saint
of chefs, fire and food.
302
00:10:00,967 --> 00:10:02,000
What are we making
today, chef?
303
00:10:02,000 --> 00:10:03,600
We're making
our gridiron burger.
304
00:10:04,467 --> 00:10:06,500
Gridiron burger. Order up.
305
00:10:06,567 --> 00:10:09,266
The ground brisket, the bun,
the sauces are incredible.
306
00:10:09,266 --> 00:10:10,091
Every angle, they're attacking
a perfect burger.
307
00:10:10,091 --> 00:10:11,266
Every angle, they're attacking
a perfect burger.
308
00:10:11,266 --> 00:10:12,467
[Guy] So what are we
starting with?
309
00:10:12,467 --> 00:10:14,166
Bacon jam.
We render out the fat
310
00:10:14,166 --> 00:10:15,767
and get the bacon
nice and crispy.
311
00:10:15,767 --> 00:10:18,467
Next we're gonna add
our onions, brown sugar.
312
00:10:18,467 --> 00:10:20,667
-Apple cider vinegar.
-And bourbon.
313
00:10:20,667 --> 00:10:21,567
[Tyson] Absolutely.
314
00:10:21,567 --> 00:10:23,000
[Guy] All right.
So, we cook this down.
315
00:10:23,000 --> 00:10:24,400
-Next up...
-Fry sauce.
316
00:10:24,467 --> 00:10:25,700
This is a big thing
in this area.
317
00:10:25,767 --> 00:10:27,066
Based off of ketchup
and mayonnaise
318
00:10:27,066 --> 00:10:28,567
and people do little
tweaks to it here and there.
319
00:10:28,567 --> 00:10:31,467
Right. We start off
with mayonnaise,
ketchup, buttermilk.
320
00:10:31,467 --> 00:10:32,800
So, a little wango-tango.
321
00:10:32,867 --> 00:10:35,867
-Seasoning salt, paprika.
-[Guy] Cayenne
and black pepper.
322
00:10:35,867 --> 00:10:37,500
When this gets
a chance to sit,
323
00:10:37,567 --> 00:10:39,567
-it gets even better.
-Oh, yeah.
324
00:10:39,567 --> 00:10:40,091
See, why isn't there more
fry sauce in my life?
325
00:10:40,091 --> 00:10:41,867
See, why isn't there more
fry sauce in my life?
326
00:10:41,867 --> 00:10:43,400
-What's next?
-Bread and butter pickles.
327
00:10:43,467 --> 00:10:44,867
Just gonna do
a hot pickle on these.
328
00:10:44,867 --> 00:10:48,500
Mustard seed, celery seed,
turmeric, salt.
329
00:10:48,567 --> 00:10:51,166
Sugar, water,
apple cider vinegar.
330
00:10:51,166 --> 00:10:52,367
So we let that come to a boil.
331
00:10:52,367 --> 00:10:54,567
We'll add out onions
to the cucumbers
332
00:10:54,567 --> 00:10:57,000
and pour the hot brine
over that mix.
333
00:10:57,000 --> 00:10:58,667
-[Guy] Let it sit for a day.
-Exactly that.
334
00:10:58,667 --> 00:11:00,700
Now we're gonna do 100%
brisket grind.
335
00:11:00,767 --> 00:11:02,000
We start with
our whole brisket.
336
00:11:02,066 --> 00:11:03,500
Trim a little bit of that
hard fat off
337
00:11:03,567 --> 00:11:04,900
and we just start
slicing away.
338
00:11:04,967 --> 00:11:07,100
Double grind.
So, big plate first.
339
00:11:07,100 --> 00:11:09,500
We're gonna put it
back through
with a finer die plate.
340
00:11:09,567 --> 00:11:10,091
Form it into two balls.
341
00:11:10,091 --> 00:11:10,867
Form it into two balls.
342
00:11:10,867 --> 00:11:12,367
We're gonna smash them
to patties.
343
00:11:12,367 --> 00:11:14,166
So put your body weight
into it.
344
00:11:14,166 --> 00:11:15,367
Put a little bit of S and P.
345
00:11:15,367 --> 00:11:16,600
Put it down onto the flat top.
346
00:11:17,500 --> 00:11:19,700
-Are we toasting the bun?
-Both sides.
347
00:11:19,767 --> 00:11:21,767
-God, I like this guy.
-[both laugh]
348
00:11:21,767 --> 00:11:23,200
-Once they flip...
-Okay.
349
00:11:23,266 --> 00:11:25,166
We're gonna add
two slices of cheese.
350
00:11:25,166 --> 00:11:27,066
Our caramelized onions.
351
00:11:27,066 --> 00:11:29,166
Fry sauce on the bun.
Bacon jam.
352
00:11:29,166 --> 00:11:30,266
Caramelized onions.
353
00:11:30,266 --> 00:11:32,567
-Bread and butter pickles.
-Mmm.
354
00:11:32,567 --> 00:11:35,100
Got our double brisket patty
with cheese.
355
00:11:39,266 --> 00:11:40,091
Huh?
356
00:11:40,091 --> 00:11:40,100
Huh?
357
00:11:42,166 --> 00:11:43,200
Uh-huh.
358
00:11:43,266 --> 00:11:45,100
This smashed up patty
cooked up hot and fast.
359
00:11:45,100 --> 00:11:47,400
You get all that fat,
you get all that flavor.
360
00:11:48,867 --> 00:11:51,166
You make those pickles,
get good acid.
361
00:11:51,166 --> 00:11:53,066
Mmm. And great fry sauce.
362
00:11:53,066 --> 00:11:54,567
Gimme a bucket of that.
363
00:11:54,567 --> 00:11:56,867
-That's a legit burger.
-Thank you.
364
00:11:56,867 --> 00:11:58,867
Three gridiron burgers
in the window.
365
00:11:58,867 --> 00:12:00,567
[woman 4]
I love that it's brisket.
I love that it has
366
00:12:00,567 --> 00:12:02,100
little bit
of crispiness to it.
367
00:12:02,166 --> 00:12:03,967
The pickles add a great touch.
368
00:12:03,967 --> 00:12:06,300
That bacon jam really
makes the burger pop.
369
00:12:06,367 --> 00:12:08,100
The fry sauce,
it's a big thing here.
370
00:12:08,166 --> 00:12:09,767
And theirs is really good.
371
00:12:09,767 --> 00:12:10,091
All right. So if I roll
into Boise, Idaho,
372
00:12:10,091 --> 00:12:11,967
All right. So if I roll
into Boise, Idaho,
373
00:12:11,967 --> 00:12:13,467
I have gotta look up
the Carpenters.
374
00:12:13,467 --> 00:12:15,200
These are childhood
friends of mine.
375
00:12:15,266 --> 00:12:16,467
Heidi, Ed and Sidney.
376
00:12:16,467 --> 00:12:17,767
Ed, what do you think
of the burger, bud?
377
00:12:17,767 --> 00:12:19,400
[Ed] It's really good,
it's moist,
378
00:12:19,467 --> 00:12:21,066
it's totally different
from most burgers.
379
00:12:21,066 --> 00:12:23,500
The food scene is alive
and well in Boise.
380
00:12:23,567 --> 00:12:26,000
It's bringing in, you know,
people from all over.
381
00:12:26,066 --> 00:12:27,600
Shrimp and grits
in the window.
382
00:12:27,667 --> 00:12:29,567
Boise's grown,
like, exponentially.
383
00:12:29,567 --> 00:12:31,066
As far as food.
Saint Lawrence,
384
00:12:31,066 --> 00:12:33,567
I feel like they're at
the forefront of the growth.
385
00:12:33,567 --> 00:12:35,667
[Tyson] The Montes are ready
for the brunch potatoes.
386
00:12:35,667 --> 00:12:37,600
The Monte Cristo is delicious.
387
00:12:37,667 --> 00:12:39,467
This is such
a different version of it.
388
00:12:39,467 --> 00:12:40,091
Savory and sweet.
389
00:12:40,091 --> 00:12:40,967
Savory and sweet.
390
00:12:40,967 --> 00:12:42,000
Now what are we into?
391
00:12:42,066 --> 00:12:43,600
Pulled pork
for our Monte Cristo.
392
00:12:43,667 --> 00:12:45,700
We want to put a spin on it
that's unique to us.
393
00:12:45,767 --> 00:12:47,700
So, we're gonna take
a Monte Cristo and we're gonna
stuff it with pulled pork.
394
00:12:47,767 --> 00:12:49,200
-Absolutely.
-You're a gangster.
395
00:12:49,266 --> 00:12:50,800
-On this pork butt?
-[Tyson] Salt and pepper.
396
00:12:51,667 --> 00:12:52,967
-[Guy] That's it?
-That's it.
397
00:12:52,967 --> 00:12:54,700
Are we gonna let this
set up for a little bit?
398
00:12:54,767 --> 00:12:57,000
[Tyson] For about 30 minutes
before we put it
on the smoker.
399
00:12:57,066 --> 00:12:58,567
-How long?
-Six to eight hours.
400
00:12:58,567 --> 00:13:00,667
-[Guy] What temp are
we running that?
-Maintain 200 the entire time.
401
00:13:00,667 --> 00:13:02,166
[whistles]
402
00:13:02,166 --> 00:13:04,166
And then we'll shred it.
What's up next?
403
00:13:04,166 --> 00:13:06,166
Berry coulis. We're gonna
start with blueberries.
404
00:13:06,166 --> 00:13:09,867
Raspberries. Water.
Sugar, salt, red wine.
405
00:13:09,867 --> 00:13:10,091
-Simmer this
for about 20 minutes.
-Got it.
406
00:13:10,091 --> 00:13:12,100
-Simmer this
for about 20 minutes.
-Got it.
407
00:13:12,166 --> 00:13:13,667
-[Tyson] Blend it.
-Hit the xanthan gum.
408
00:13:13,667 --> 00:13:15,367
-Tightens it up,
and we're good to go.
-[Tyson] Yes.
409
00:13:16,166 --> 00:13:17,467
-Next up?
-Monte Cristo batter.
410
00:13:17,467 --> 00:13:19,066
It's basically
a French toast batter.
411
00:13:19,066 --> 00:13:22,000
Milk, eggs, baking powder,
AP flour.
412
00:13:22,066 --> 00:13:24,200
I don't like my French toast
batter with AP flour.
413
00:13:24,266 --> 00:13:26,600
Gonna thicken it up.
Lemon zest, orange zest.
414
00:13:27,967 --> 00:13:30,266
-[Guy] So, the batter's done.
-And we'll prep our bread.
415
00:13:30,266 --> 00:13:33,000
-Dredge it, flat top.
With pulled pork.
-And bacon.
416
00:13:33,066 --> 00:13:34,867
And now I see cheese
is getting involved.
417
00:13:34,867 --> 00:13:37,200
-Swiss and cheddar?
-[Tyson] Yes.
418
00:13:37,266 --> 00:13:39,700
My son, Ryder,
this is his kinda sandwich.
419
00:13:39,767 --> 00:13:40,091
Savory and French toast
at the same time.
420
00:13:40,091 --> 00:13:42,567
Savory and French toast
at the same time.
421
00:13:43,567 --> 00:13:44,800
[Tyson] Berry coulis.
422
00:13:46,600 --> 00:13:49,467
[Guy] It's impossible that
you could make this sandwich,
423
00:13:49,467 --> 00:13:52,367
and then my 17 year old
could teleport
424
00:13:52,367 --> 00:13:54,166
from Northern California
425
00:13:54,166 --> 00:13:55,700
all the way here
426
00:13:55,767 --> 00:13:57,567
-because he can sniff out...
-Oh.
427
00:13:57,567 --> 00:13:58,567
[Guy exclaims]
428
00:13:58,567 --> 00:14:00,166
It's like a magic show.
429
00:14:00,166 --> 00:14:01,567
-All right, piglet,
you wanna try some?
-[Ryder] Yeah.
430
00:14:04,266 --> 00:14:06,600
One minute it's salty,
then it's chewy
431
00:14:06,667 --> 00:14:09,400
then it's sweet,
then it's crunchy,
then it's cheesy.
432
00:14:09,467 --> 00:14:10,091
-There is a lot going on.
-[Ryder] A lot going on.
433
00:14:10,091 --> 00:14:11,500
-There is a lot going on.
-[Ryder] A lot going on.
434
00:14:11,567 --> 00:14:13,100
It reminds me of, like,
grilled cheese.
435
00:14:13,100 --> 00:14:15,467
Like pork.
Like French toast sandwich.
So it's amazing.
436
00:14:16,700 --> 00:14:18,567
Yeah, the coulis,
that makes it...
437
00:14:18,567 --> 00:14:21,100
-That's coolio.
-[laughs]
438
00:14:21,166 --> 00:14:23,400
Here are these Monte Cristos
for you, gentlemen.
439
00:14:23,467 --> 00:14:25,166
[man 4] The Monte Cristo
is the perfect brunch item.
440
00:14:25,166 --> 00:14:27,667
There's balance
of the pulled pork
that's inside of it,
441
00:14:27,667 --> 00:14:29,667
plus these thick slabs
of bacon.
442
00:14:29,667 --> 00:14:31,667
[man 5] And I think
the batter's really
important too.
443
00:14:31,667 --> 00:14:34,166
It's thick enough,
it almost feels like a grit.
It's absolutely perfect.
444
00:14:34,166 --> 00:14:35,667
You're a therapist.
Talk to me about
445
00:14:35,667 --> 00:14:38,467
your emotions and feelings
on this Monte Cristo
with pulled pork.
446
00:14:38,467 --> 00:14:40,091
I'm feeling all sorts
of emotions.
447
00:14:40,091 --> 00:14:40,767
I'm feeling all sorts
of emotions.
448
00:14:40,767 --> 00:14:42,467
I'm feeling it right here.
449
00:14:42,467 --> 00:14:44,367
-I'm loving it.
-Excellent.
450
00:14:44,367 --> 00:14:45,767
I like the French toast.
451
00:14:45,767 --> 00:14:47,000
A brisket platter.
452
00:14:47,066 --> 00:14:49,266
This is one of the best
restaurants we have in Boise.
453
00:14:49,266 --> 00:14:50,166
It's worth your time.
454
00:14:50,166 --> 00:14:51,567
Awesome job.
What do you think?
455
00:14:51,567 --> 00:14:52,467
-It's amazing.
-Two to go?
456
00:14:52,467 --> 00:14:54,266
-I need more.
-Exactly. Thanks
457
00:14:54,266 --> 00:14:56,166
for coming. See you guys.
458
00:14:58,567 --> 00:15:00,500
Coming up,
we're staying in Boise.
459
00:15:00,567 --> 00:15:01,467
Watch out.
460
00:15:01,467 --> 00:15:03,100
For a taste of Argentina.
461
00:15:03,166 --> 00:15:04,600
The juice come out
of this thing.
462
00:15:04,667 --> 00:15:06,100
With all kinds of empanadas.
463
00:15:06,166 --> 00:15:08,667
It's light, it's flaky,
it's delicious.
464
00:15:08,667 --> 00:15:10,091
Cooked up by a maestro.
465
00:15:10,091 --> 00:15:10,467
Cooked up by a maestro.
466
00:15:10,467 --> 00:15:12,000
♪ Guy ♪
467
00:15:12,066 --> 00:15:14,467
This is a performing piece.
This is like singing.
468
00:15:20,700 --> 00:15:24,667
All right. First time I shot
Boise, Idaho was 2009.
469
00:15:24,667 --> 00:15:27,266
Now, since then,
the population
has more than doubled.
470
00:15:27,266 --> 00:15:29,200
That means more people,
more traffic,
471
00:15:29,266 --> 00:15:30,266
it means more restaurants.
472
00:15:30,300 --> 00:15:32,867
I mean, this area is becoming
a food scene.
473
00:15:32,867 --> 00:15:34,000
So, I've got a good one
for you.
474
00:15:34,000 --> 00:15:36,000
Husband and wife team
moved from Mexico city
475
00:15:36,066 --> 00:15:37,467
to open up an empanada shop.
476
00:15:37,467 --> 00:15:39,166
Boise, empanadas.
477
00:15:39,166 --> 00:15:41,000
Not the first thing
that would come to mind.
478
00:15:41,066 --> 00:15:42,300
But I hear it's a place
you won't forget.
479
00:15:42,367 --> 00:15:44,100
This is Tango's Empanada
and Grill.
480
00:15:45,767 --> 00:15:46,457
Picosa empanada ready to go.
481
00:15:46,457 --> 00:15:47,467
Picosa empanada ready to go.
482
00:15:47,467 --> 00:15:49,967
They're homemade everyday
from scratch.
483
00:15:49,967 --> 00:15:52,066
[speaks Spanish]
484
00:15:52,066 --> 00:15:53,700
You can smell it
from the doors.
485
00:15:53,767 --> 00:15:56,700
[Guy] And those doors
were opened
by Monica and Louis Bremmer,
486
00:15:56,767 --> 00:15:59,600
when Monica started cooking
Argentinian empanadas,
487
00:15:59,667 --> 00:16:00,767
filled with Latin flavors,
488
00:16:00,767 --> 00:16:02,367
inspired by Latin music.
489
00:16:02,367 --> 00:16:04,467
I was a song writer, singer.
490
00:16:04,467 --> 00:16:05,700
And you were in a band also?
491
00:16:05,767 --> 00:16:08,266
Yeah.
I do South American music.
492
00:16:08,266 --> 00:16:09,166
And where are you
from originally?
493
00:16:09,166 --> 00:16:10,900
Buenos Aires, Argentina.
494
00:16:10,967 --> 00:16:13,367
The cheeseburger
to the United States,
495
00:16:13,367 --> 00:16:14,867
empanada is to Argentina.
496
00:16:14,867 --> 00:16:16,457
-Totally.
-School lunches
have empanadas.
497
00:16:16,457 --> 00:16:16,767
-Totally.
-School lunches
have empanadas.
498
00:16:16,767 --> 00:16:18,100
Yeah. Everywhere.
499
00:16:18,100 --> 00:16:21,066
Empanada is a fired pastry
500
00:16:21,066 --> 00:16:22,967
filled with meats and things.
501
00:16:22,967 --> 00:16:24,133
They make the dough
from scratch,
502
00:16:24,166 --> 00:16:27,100
and you can obviously tell
because they're so amazing.
503
00:16:27,100 --> 00:16:29,400
[Monica] We're going to make
our empanada dough,
504
00:16:29,467 --> 00:16:31,367
-flour. All of it, all of it.
-If we can.
505
00:16:31,367 --> 00:16:33,500
Shortening. Salt.
506
00:16:33,567 --> 00:16:35,100
Put some water in here.
507
00:16:35,100 --> 00:16:36,967
-This baby just starts
to mix things.
-How long?
508
00:16:36,967 --> 00:16:38,066
[Monica] Nine minutes.
509
00:16:38,066 --> 00:16:39,400
Then we'll start sheeting it.
510
00:16:39,400 --> 00:16:41,567
-Then we'll punch 'em out
when we make the filling.
-Yeah.
511
00:16:41,567 --> 00:16:44,000
Ready, ready.
Table number 104, El Puerco.
512
00:16:44,066 --> 00:16:45,767
The El Puerco's really good.
513
00:16:45,767 --> 00:16:46,457
It's got taters
and peppers in there.
514
00:16:46,457 --> 00:16:47,700
It's got taters
and peppers in there.
515
00:16:47,767 --> 00:16:49,867
We're gonna make the filling
for the El Puerco.
516
00:16:49,867 --> 00:16:52,266
-Are we boiling this meat?
-We are going to boil it.
517
00:16:52,266 --> 00:16:54,367
-We're gonna season the water?
-We're not.
518
00:16:54,367 --> 00:16:56,367
Forget the culinary world.
519
00:16:56,367 --> 00:16:58,700
[Monica] This is something
that I learnt in Mexico
520
00:16:58,767 --> 00:17:00,667
-from Louis' grandma.
-[Guy] How long?
521
00:17:00,667 --> 00:17:02,300
About an hour.
522
00:17:02,367 --> 00:17:03,967
-It'll be pork tenders.
-Yes.
523
00:17:03,967 --> 00:17:05,667
-Now what we making?
-The salsa verde.
524
00:17:05,667 --> 00:17:09,000
We put cilantro.
Serrano. Tomatillos.
525
00:17:09,000 --> 00:17:11,000
-Sauteed onions.
-A little sweetness there.
526
00:17:11,066 --> 00:17:13,567
[Monica] Garlic,
salt and water.
527
00:17:15,800 --> 00:17:16,457
We have to cook this.
528
00:17:16,457 --> 00:17:17,100
We have to cook this.
529
00:17:17,100 --> 00:17:19,266
[high-pitched]
I think it's great by itself.
530
00:17:19,266 --> 00:17:21,300
-Next up?
-We shred our pork.
531
00:17:21,367 --> 00:17:22,567
What's a good shredding song?
532
00:17:24,200 --> 00:17:27,000
♪ Listen to this, Guy ♪
533
00:17:27,066 --> 00:17:29,900
♪ You're not just a guy ♪
534
00:17:29,967 --> 00:17:32,767
♪ 'Cause you are the Fiery ♪
535
00:17:32,767 --> 00:17:34,700
♪ No need to say mas ♪
536
00:17:36,000 --> 00:17:38,266
-I knew she had
shredding music.
-[laughs]
537
00:17:38,266 --> 00:17:40,667
Now we're gonna add
some of our salsa verde.
538
00:17:40,667 --> 00:17:42,567
We had boiled the potatoes
and diced them up.
539
00:17:42,567 --> 00:17:44,100
[Guy] All right. Are we ready
to make these now?
540
00:17:44,166 --> 00:17:45,500
Yes. Let's try this.
541
00:17:45,567 --> 00:17:46,457
We got the scoop mixture.
542
00:17:46,457 --> 00:17:47,000
We got the scoop mixture.
543
00:17:47,066 --> 00:17:48,867
Then we got
this baby like that.
544
00:17:48,867 --> 00:17:50,600
And then we do the repulgues.
545
00:17:50,667 --> 00:17:53,166
That is what we call it
in Argentina.
546
00:17:53,166 --> 00:17:54,600
So, this take about
three minutes.
547
00:17:54,667 --> 00:17:55,800
-Ready to go.
-[Guy] Beautiful.
548
00:17:57,800 --> 00:17:59,000
El Puerco.
549
00:18:01,367 --> 00:18:02,567
I'm gonna have to say it.
550
00:18:02,567 --> 00:18:04,667
It doesn't need
any seasoning in the water.
551
00:18:04,667 --> 00:18:06,567
-[laughs]
-That green salsa,
552
00:18:06,567 --> 00:18:08,500
it stings all the way through
that dish.
553
00:18:08,567 --> 00:18:11,300
It is spicy
and it's herbaceous.
554
00:18:11,367 --> 00:18:12,867
You got the creaminess
of the potato.
555
00:18:13,367 --> 00:18:14,700
Not a ton of dough.
556
00:18:14,767 --> 00:18:16,457
I always want something
to dip my empanada into.
557
00:18:16,457 --> 00:18:17,400
I always want something
to dip my empanada into.
558
00:18:17,467 --> 00:18:19,367
That doesn't need a thing.
Delicious.
559
00:18:19,367 --> 00:18:20,867
Two Puercos empanadas.
560
00:18:20,867 --> 00:18:24,667
I really love the pork.
Not really spicy,
but a little bit.
561
00:18:24,667 --> 00:18:26,700
There's some softness to it,
but yet there's a crunch.
562
00:18:26,767 --> 00:18:30,000
It's amazing. I change it up
and put chimichurri inside.
563
00:18:30,000 --> 00:18:30,867
You animal.
564
00:18:30,867 --> 00:18:33,000
Jugosa empanadas.
I need a runner.
565
00:18:33,066 --> 00:18:34,700
How many different types
of empanada you make?
566
00:18:34,767 --> 00:18:35,667
Fifty two.
567
00:18:35,667 --> 00:18:37,166
It's fun to try new flavors.
568
00:18:38,767 --> 00:18:40,667
How many different empanadas
do you think
you've tried here?
569
00:18:40,667 --> 00:18:42,000
I think there's about two
that I haven't.
570
00:18:42,000 --> 00:18:43,100
How long have you been
coming here?
571
00:18:43,100 --> 00:18:44,433
They've known me
since I was a kid.
572
00:18:44,433 --> 00:18:46,457
So, uh, ever since
I've been eating,
I've been coming here.
573
00:18:46,457 --> 00:18:46,567
So, uh, ever since
I've been eating,
I've been coming here.
574
00:18:46,567 --> 00:18:49,166
First thing I had
was that spicy chipotle one.
575
00:18:49,166 --> 00:18:50,367
-Yeah.
-Tinga.
576
00:18:50,367 --> 00:18:52,000
[Louis] We have the Tinga.
577
00:18:52,000 --> 00:18:55,367
The Tinga is a smokey
chipotle chicken.
578
00:18:55,367 --> 00:18:57,000
With habanero sauce on it.
579
00:18:57,066 --> 00:18:58,166
It's amazing.
580
00:18:58,166 --> 00:19:00,567
So now we're gonna
do our Tinga.
581
00:19:00,567 --> 00:19:03,066
So, we start out
by boiling chicken.
582
00:19:03,066 --> 00:19:04,266
With no seasoning, no nothing.
583
00:19:04,266 --> 00:19:06,300
-No.
-I'm not gonna
open my big mouth about this.
584
00:19:06,367 --> 00:19:08,767
It's what is is.
While that's working,
585
00:19:08,767 --> 00:19:11,166
we can start
on our chipotle salsa.
586
00:19:11,166 --> 00:19:12,767
-[Guy] Got it.
-Tomatoes.
587
00:19:12,767 --> 00:19:15,700
Uh, chipotles in adobo
are not Argentina.
588
00:19:15,767 --> 00:19:16,457
This is totally Mexican.
589
00:19:16,457 --> 00:19:17,266
This is totally Mexican.
590
00:19:17,266 --> 00:19:19,367
Onions. Little bit of garlic.
591
00:19:19,367 --> 00:19:21,700
Tomato sauce and chicken base.
592
00:19:22,600 --> 00:19:23,467
Do-do-do-do-do-do-do.
593
00:19:24,967 --> 00:19:27,200
So we cook that,
shred the chicken.
594
00:19:27,266 --> 00:19:30,066
[Monica] And then we're gonna
add chipotle sauce
595
00:19:30,066 --> 00:19:32,000
and the onions.
596
00:19:32,000 --> 00:19:33,066
[Guy] Next up?
597
00:19:33,066 --> 00:19:34,467
-Habanero salsa.
-Okay.
598
00:19:34,467 --> 00:19:37,166
[Monica] Cilantro, onions,
tomatillos.
599
00:19:37,166 --> 00:19:39,800
Habaneros, serranos,
garlic, salt.
600
00:19:39,867 --> 00:19:41,500
And a little bit of water.
601
00:19:41,567 --> 00:19:42,967
-[Guy] Do we cook that too?
-Yeah.
602
00:19:44,367 --> 00:19:46,000
Let's do this.
603
00:19:46,000 --> 00:19:46,457
In this case, the same
little funky fold.
604
00:19:46,457 --> 00:19:47,667
In this case, the same
little funky fold.
605
00:19:47,667 --> 00:19:48,734
[Monica] Same thing.
606
00:19:48,767 --> 00:19:50,567
So, if you don't have a pinky,
how do you do it?
607
00:19:50,567 --> 00:19:52,000
[Monica] You do it
with the next finger.
608
00:19:52,000 --> 00:19:54,200
But then don't ask
if you don't have
that second one.
609
00:19:55,000 --> 00:19:56,300
[Guy] All right.
Let's see it, chef.
610
00:19:56,367 --> 00:19:57,767
[Monica] Okay. Here we go.
611
00:19:57,767 --> 00:20:00,300
The Tinga empanada.
612
00:20:00,367 --> 00:20:01,967
Look at the juice
come out of this thing.
613
00:20:03,367 --> 00:20:04,467
Again, delicious.
614
00:20:04,467 --> 00:20:06,400
You just get just enough
of the smokiness
615
00:20:06,467 --> 00:20:08,166
of the chipotle
mixed with that tomato.
616
00:20:08,166 --> 00:20:10,867
You got great depth of flavor.
Little bit of heat.
617
00:20:10,867 --> 00:20:12,467
I love the habanero.
618
00:20:12,467 --> 00:20:13,667
And then
the caramelized onions.
619
00:20:13,667 --> 00:20:15,567
-It's light, it's flaky.
-Thank you.
620
00:20:15,567 --> 00:20:16,457
It's delicious.
621
00:20:16,457 --> 00:20:16,467
It's delicious.
622
00:20:17,000 --> 00:20:18,367
Tinga with salsa.
623
00:20:18,367 --> 00:20:19,800
The spices, they're different.
624
00:20:19,867 --> 00:20:22,867
It's not overly spicy,
but it's got
good flavor to it.
625
00:20:22,867 --> 00:20:25,300
I mean, Monica makes
the best food around.
626
00:20:25,367 --> 00:20:27,000
These are unexplainably good.
627
00:20:27,000 --> 00:20:28,200
Choripan up!
628
00:20:28,266 --> 00:20:30,800
It's very authentic.
It's perfect.
629
00:20:30,867 --> 00:20:32,300
You put your heart
and soul into this.
630
00:20:32,367 --> 00:20:34,900
This is a performing piece.
This is like singing.
631
00:20:34,967 --> 00:20:36,900
And watch out.
She gets a hold of you,
632
00:20:36,967 --> 00:20:38,266
-you're gonna be
friends for life.
-[laughs]
633
00:20:40,600 --> 00:20:42,867
That's it for this week.
But don't you worry,
634
00:20:42,867 --> 00:20:45,400
I'll be looking
for more joints
all over this country.
635
00:20:45,467 --> 00:20:46,457
I'll see you next week on
Diners, Drive-Ins and Dives.
636
00:20:46,457 --> 00:20:49,600
I'll see you next week on
Diners, Drive-Ins and Dives.
637
00:20:49,667 --> 00:20:51,700
Nobody wants it
if it's not ground inhouse.
638
00:20:51,767 --> 00:20:53,667
Like, oh,
we grind it in patio.
639
00:20:53,667 --> 00:20:55,767
-Right.
-Oh, we grind it in garage.
640
00:20:55,767 --> 00:20:57,100
Like, it's handmade.
641
00:20:57,100 --> 00:20:58,300
No it's food patty.
642
00:20:58,367 --> 00:20:59,000
-You know, we just... Okay.
-[laughs]