I'm Guy Fieri.
We're rolling out, looking for America's greatest...
[all] Diners, Drive-Ins and Dives.
[cheering]
[Guy] This trip...
I did not see it coming, folks.
...it's sisters...
You're warriors.
...soul...
You guys do not know what blessing you have here.
...and seaside snacks.
If you're gonna do it, let's just do it right.
We've got a delicious Afghanistan-Idaho connection...
We're not leaving, just so you know, until we try everything.
...gourmet dogs on Tybee Island, Georgia...
There's nothing about this dog that I don't love.
...and Southern cooking in Savannah...
It's too good.
...from savory to sweet.
The only problem I have is it's only a half-hour show,
and it's gonna take me that long to work through the line of food.
That's all right here, right now on Diners, Drive-Ins and Dives.
So, I'm here in Savannah, Georgia, and I am looking for some dynamite pizza.
No, I'm sorry. Chinese food.
No, Mexican. I'm just kidding. You know what I'm looking for.
I'm looking for some Southern cooking.
This is Sisters of the New South, and, boy, I'm hungry.
I got two minutes left on the fried chicken.
The love that Kenneth put into the food is just delicious.
Barbecue ribs, then your sides.
And when you bite into it, you smile, and you say, "Thank you, God,
for the cook of this soul food."
[Guy] All that glory goes to Vicky and Kenneth Brown,
who are cooking up Southern staples
right off the branches of their family tree.
Where'd all the recipes come from?
Now, I grabbed mine from my dad and my grandmother,
-but her mom-- -You guys just went and started stealing recipes.
-Her mom is the key to all the recipes. -Yes.
This tastes like grandma's cooking. Makes your tongue dance.
We gotta have two beef soul rolls with oxtail meat.
Soul rolls kind of different. The oxtail's in there. You got red rice.
Black cheese.
You don't have to get a whole meal,
but you could put it in one roll.
[laughter]
-All right. Well, let's jump into it. Oxtail. -All right.
[Guy] And we're gonna take this and make the roll out of it.
-Soul roll. -Soul roll.
We're gonna add our oxtail seasoning.
Salt, black pepper, minced garlic,
-onion powder, cayenne pepper... -Cayenne. [whistles]
[Kenneth] ...and paprika.
-Add this to our pot. -[Guy] Peppers and onions.
[Kenneth] And then we're gonna add in our oxtail.
And how long are these gonna go?
[Kenneth] Three hours.
[Guy] You pull them out just before they're falling apart?
[Kenneth] Exactly.
We're gonna take that broth, and we're gonna make a gravy with it.
People be like, "Where y'all buy your gravy from?"
But we don't buy our gravy from no place.
-We make our own. -Is that how they say that?
-"They got store-bought gravy. It's too smooth." -"It's too good."
And how are we making the gravy?
[Kenneth] We actually take all-purpose flour, water, mix it up real good.
-Really? -Let it sit for a minute.
-Okay. -Because that way, you have a smooth gravy.
-[Guy] Right. -[Kenneth] If you go and rush it,
you have all them lumps.
-You don't want all them lumps. -All them lumps.
-[Guy] Let's make a mac and cheese. -Let's go.
Put our eggs in. Salt.
Garlic powder.
Paprika. White pepper.
-[Guy] Melted butter. Can we add the cream? -Yes, sir.
We gonna mix this up, and then we're gonna add this
-to our elbow pasta. -[Guy] There you go.
Mix that real good.
[Guy] I assume we're gonna put cheese on top.
[Kenneth] We sure are.
Bake it off at 375 for about 20 minutes.
-[Guy] What have we got left? -Collard greens.
We gonna make our seasoning.
Chicken bouillon. Add a little sugar.
Turmeric. Garlic. Salt.
We're not putting this on here. We're putting it in there?
[Kenneth] We putting it... Yeah, we're putting it in there.
Put in our collard greens.
-[Guy] What have we got here? -Pepper vinegar. You know what pepper vinegar is?
-Yeah. I saw it on your table. -Yeah.
We gonna do some vegetable oil.
[Guy] How long we gonna cook these, boss?
-[Kenneth] 45 minutes. -Got it.
All right. Give it to me.
[Kenneth] We're gonna debone some oxtail.
Little bit of mac.
Some red rice.
[Guy] What's in the red rice?
[Kenneth] Tomato base sauce with red bell peppers, green bell peppers,
onions, and our own secret seasoning.
We wanna take us some collard greens.
Add our meat.
Blend this all together. We gonna take our egg roll.
-Take it out. -I'm just gonna check the rice for scientific purposes. Mmm.
I'm so glad I don't live here. I'd be a dead man.
Not dead, just a little heavier.
What do you think? It's good?
Good's an understatement.
-Let's fry these. -[Kenneth] All right.
Okay.
You got a lot of big flavors inside there.
The richness of the oxtail, the creaminess of that mac and cheese.
-Yeah. -And even those greens
have a little sweetness to it from the sugar that was added into them.
I'm sad that one's gone.
-I'm just down to two now. -[laughs]
Oxtail soul rolls with sides.
The oxtail is rich and savory with the rice.
Then it's wrapped with that real crunchy roll. It's real nice.
Someone recommended it, so I tried it, and I loved it.
[Guy] What makes it so good?
The taste is here. I feel the love.
Anybody that wants some real soul food,
come to Sisters of the New South and get a full stomach.
-How many different items are on here? -A lot.
We do shrimp and grits every day.
Barbecue ribs, fried chicken, baked chicken, turkey wings,
smothered pork chop, liver and onions, hamburgers, steaks.
And we don't forget the peach cobbler.
[Kenneth] Peach cobbler ready!
It's fresh Georgia peaches and couldn't be better.
-Georgia peach cobbler. -Walk me through it, boss.
[Kenneth] A little water. A little bit of butter.
Egg. Sugar.
-I assume this is the crust we're making. -This is the crust.
Shortening. Add it to our flour and mix it real well.
-Gonna add our mixture. -[Guy] Just tacky enough that it'll hold together.
So just lightly roll this out. Almost like we're making a biscuit.
Exactly.
[Guy] So we're gonna bake this ahead of time without the peaches in it.
-so it gets nice and crusty on the bottom. -Yes.
While that's going, we'll make the filling.
-Yes. -Got it.
-Peaches are peeled. This is a staple in Georgia. -Staple.
Water. Vanilla flavoring.
Sugar. Butter. Nutmeg.
Cinnamon. Brown sugar.
-[Guy] And then the cornstarch slurry. -Yes.
[Guy] Fresh peaches.
This goes into the blind-baked crust, on the bottom.
We have the other crust on the top of that.
-And then bake it off again. -[Kenneth] Yes, sir.
-Let's see this. -All right. You ready for the flavor of the South?
-Here we go. -[Guy] Look at this.
That is about one of the most honest desserts
I've had in the last 10 years on Triple D.
The simple biscuit crust.
It's a little bit of sugar. It's a little bit of vanilla.
You're highlighting the peach.
-Outstanding. -Thank you, sir.
[Vicky] Peach cobbler.
The peach cobbler- delicious.
Love the crust in it and those Georgia peaches.
Can't beat it. You gonna sleep right after.
I was just gonna say. Can you get out of here
without falling asleep at the table?
You'll go to sleep right after.
[Vicky] Fried shrimp and tilapia.
I'm telling you. You guys do not know what blessing you have here.
-Yeah, we do. -You do?
Oh, yes.
If you come to Sisters, you've come to the right place.
[Guy] You're on of a kind.
The only problem I have is it's only a half-hour show,
and it's gonna take me that long to work through the line of food.
-[laughs] Don't worry about it. -I can come back?
-You can come back anytime. -Yeah.
-Yeah. I'd come back next week... -See you tomorrow.
...but I'll probably see you tomorrow.
Up next, we're headed over to Tybee Island...
Live on the edge, buddy.
...for familiar favorites gone fancy.
It really is a much more elevated chili dog than most people would expect.
...at a spot that couldn't be more chill.
This is not your common, everyday local beachside joint.
So, I'm right up the coast of Savannah, Georgia
on highway 80, in Tybee Island
to check out a joint where two bartenders from Savannah
came out here, and they said,
"We wanna make a place for the locals.
We wanna take everyday food but kind of chef it up a bit."
They say they do a Champagne and hot dogs.
This is Sea Wolf Tybee.
Got a fish dip up.
I will show up for any place with hot dogs and Champagne, especially in neon.
Fish dip for you.
It's a great little quirky place.
Worth going out to Tybee just for the food.
-Is this a normal Georgia joint? -Not at all.
The food here is creative and somewhat unusual.
[Guy] Unusual is exactly what Andrew Ripley and Tom Worley were aiming for
when they set up shop on the island.
And Chef Thomas James came along for the ride.
Tybee's the last beach bum island.
This is where you just come to relax.
Being in front of the locals is really important to us.
[Guy] What a fun joint, man.
It's eclectic. It's always something different for you and different hot dogs.
[Thomas] Dropping dogs for the Glizzy.
The Glizzy Dog's my favorite, you know, if you can fit it into your mouth.
-We are making a chili dog. -Absolutely.
[Thomas] The Glizzy.
A little oil in the pan.
We're gonna add the brisket, chuck, and ribeye.
-Some ground pork here. -Brown all the meat before we hit everything else?
[Thomas] Some diced onions.
Carrots and celery.
Gonna stir that around a little bit.
-I mean, are we making a Cincinnati chili or a... -Cleveland chili.
-That's what I meant. It's not Cincinnati. -[chuckles] Cincinnati.
Chili powder. Oregano.
Ancho powder. Chipotle powder.
Some ground cloves. Bay leaves. And some cumin.
Let those start blooming in here.
Take a little red wine vinegar and deglaze this pan.
-[Guy] Worcestershire. -[Thomas] Tomato juice.
-And some beans going in this. -[Thomas] Absolutely.
-Let this cook down. -[Thomas] Pulse that a couple times.
-Next up. -[Thomas] Chorizo crema.
Some garlic powder. Fresh ground black pepper.
Guajillo pepper. Smoked paprika.
-Cumin. Finish that with some salt. -[Guy] Got it.
Some sour cream here. We're gonna take this chorizo blend that we just made.
Take one lime. Little bit of zest off of here.
-And the juice, too. -[Guy] All right.
[Thomas] Take these hot dogs straight out of the beer.
Give them a little time on the flat top here.
Transfer those over.
-That's a Australian Wagyu. -Of course it is.
[Thomas] We're gonna add that chili.
Drizzle that chorizo crema we made.
Thomasville Tomme Cheddar.
-Try that. -Trying to cut down actually, but...
[Thomas] Put the Cheddar right on top here.
That Cheddar's so tangy. It gets you right there.
[Thomas] Gonna finish this with a little micro cilantro, as well.
There's no way I'm picking it up and it's not gonna look like a hot mess.
[Thomas] It's a chili dog. It's supposed to be a hot mess.
[Guy] There's nothing about this dog that I don't love.
Oh, my goodness. That chili, bro.
Get me a bowl of it, please.
The dog, it's got a nice little crust on the outside of it,
and then it's tender, like, fillet tender on the inside.
And the beer is a great kiss.
Love the crema and these little nibs of hard Cheddar are delicious.
It really is a much more elevated chili dog than most people would expect.
It's delicious.
[server] And the Glizzy dog.
The beef is just so juicy, and it's got a really good snap to it.
[man] Truly phenomenal. Get the crema with it, and boom,
it just kind of mellows it all out.
It's a classical hot dog done really, really well.
A Glizzy and an oyster.
These are friends of my sister, Morgan.
Tell me about Tybee. This island's crazy.
It's a small community.
Sea Wolf has definitely taken it to the next level.
[man] It's an island, so any seafood dish that they've got
is what I usually go for 'cause that's the fresh seafood.
[Thomas] Dirty prawns are up.
Gotta have the dirty prawns. They're amazing.
[woman 2] The jam that comes on top of it,
it kind of gives it a little unexpected kick.
-All right. What are we making, Chef? -Dirty prawns dish.
We're gonna start with some prawns here.
These are already shelled and deveined.
-[Guy] And these are local, fresh... -Georgia shrimp.
Little bit of salt and pepper. Season these up.
Local Greg's Famous hot sauce.
He makes it especially for us.
We get those nice and coated.
-We'll leave these shrimp overnight. -[Guy] Marinating in this.
-Next up. -[Thomas] We're gonna make our base for our dirty rice.
Like, true, Louisiana, Cajun-style dirty rice?
Close to it as we can.
Some onions and some celery.
Peppers and pancetta.
Raw bacon in there, too? Live on the edge, buddy.
We're just gonna transfer this over to a hot pan and start cooking that down.
[Guy] Bring some of the moisture out.
-We're gonna deglaze with our Worcestershire sauce. -[Guy] Okay.
[Thomas] Some garlic.
House Cajun seasoning.
What's in the Cajun seasoning?
Paprika, garlic, coriander, a little bit of all-spice,
cumin, celery seed, salt and pepper,
chipotle pepper, oregano.
Good little bit of heat in there.
[Thomas] And some extra Chipotle, give a little bit of spice.
Once that's all cooked down, I'm gonna add a veggie stock we made.
So once this gets up to a boil, we add our blended chicken livers.
-[Guy] A good amount of chicken livers. -Oh, absolutely.
That's what makes dirty rice.
[Thomas] I'm gonna reduce it a little bit.
-What have we got left? -Our red pepper jam.
Minced red pepper. Add some sugar to that.
Little bit of salt here. Some water.
Stir this up and just let it reduce down.
-Cilantro. -Okay, Chef, let's see it.
Cooked dirty rice.
I'm gonna take that mix we just made, pour that over the rice.
-How do we cook the shrimp for service? -[Thomas] On the flat top.
I'm gonna start with the dirty rice right here.
Make a nice mound of that.
Take these prawns here.
Then we also have that pepper jelly that we made.
Nice micro cilantro here.
[Guy] Just what I expected to find here.
-Champagne and hot dogs. Micro cilantro. -[Thomas] That's it.
Delicious. The shrimp, until you've come down here and had it,
you really don't know how plump and how much flavor.
I mean, there really is something that's lost in freezing.
Good eat on the shrimp.
Nice contrast with the sweetness coming out of the red pepper jelly.
Love the dirty rice.
You got a lot going on.
Chef, this is not what I was expecting.
I did not see it coming, folks.
[Thomas] I'm plating four dirty prawns.
The prawns are huge and beautiful.
You've got the flavor and the spice to the rice that makes it really hit.
The red pepper jelly- the perfect blend of, like, sweet and spicy.
Here's your smorgasbord.
-This is the place to go. -This is the best.
Sooner or later, good food and cocktails is gonna win over anywhere.
[Guy] This is not your common, everyday local beachside joint.
-Absolutely not. -I like that you're not making it too serious.
But if you're gonna do it, let's just do it right.
My motto. Great job.
Coming up, a sister-run cafe...
Delicious food.
...giving back to Afghanistan...
I'm in awe.
...by bringing Afghanistan to Boise.
That's too beautiful to eat.
-All right, Hunter. -I'm Ryder, but it's fine.
Okay. Ryder.
We're here in Boise, Idaho.
Now, a Triple D joint has gotta have great food,
great character, and a great story.
Does this story have good food?
Oh, this story has fantastic food.
This is Sunshine Spice bakery and cafe, but that's a good question.
[Bahar] We have dumplings, original soup, and saffron pudding.
Sunshine Spice Cafe is definitely a gem in the treasure valley.
[Bahar] All right. The order is ready.
What was the attraction? How'd you find the place?
My girlfriend brought me in and just got hooked.
-I usually get two of everything. -Two of everything.
I trust these ladies. They know what they're doing.
Got it.
[Guy] The ladies are the Sham sisters,
who came to the States from Afghanistan in 2003,
and a visit back there in 2016 inspired them to open this joint...
How are you doing, guys?
[Guy] ...where they could share their Afghani flavors with their neighbors
and share their profits with widowed and single women back home.
I was told a lot of the proceeds from the restaurant
-go to supporting Afghani women. -Yes.
We're just trying to send them some money
so at least they can have some food on their table or they pay their rent.
-I'm in awe. -Oh, thank you.
You're warriors. What are we gonna make?
-Today, we are making mantoo. It's a dumpling. -[Guy] Okay.
-Oh. -[laughter]
-We love dumplings. -Oh, good.
-[Guy] Okay. -[Bahar] Dumpling is ready.
It's this beef dumpling with sour cream, chives.
The perfect bite size, and the sauce is just delicious.
-What are we making first? -We are making the dumpling.
-Let's go. -Oil. Onion.
These are the seasonings.
Coriander. We call it [speaks in own language].
Oh, that's what we call it, too.
-Oh, really? -[laughter]
[Bahar] The black pepper and the cumin.
Blend it together.
I add the meat.
-Do you want the spice? -[Bahar] Yes.
[Guy] Now the salt.
-So now once this is cooked, we're gonna cool it down. -[Bahar] Yes.
-Okay. -So now we have the wonton sheets.
Put Ryder. He'll jump in and help you out.
[Bahar] We close like this.
So this is how it looks.
-Is that too much? -Don't put too much. Yeah. Because you cannot close them.
-[Ryder] Like this? Okay. -[Bahar] Yes.
-A lot of folds. -Yeah.
Kind of looks like the one she made, but got hit by a truck.
-[laughs] -Kind of.
-Okay. So it was this one. -Yes.
-[Guy] This one. -[Bahar] Uh-huh.
-This one. -[Bahar] Yes.
-They're beautiful. You drop them in. -[Bahar] Yes.
-You steam them to order? -Yes.
Next is the tomato sauce for the dumplings.
Oil. The onion.
We add the turmeric once it's caramelized.
Turmeric has a little bit of flavor,
but it has this beautiful yellow hue to it.
[Bahar] Tomato paste.
Black pepper.
The garlic.
Tomatoes.
And then the water?
Now, once it cooks down,
-we hit it with the immersion blender? -[Bahar] Yes.
What are we making now?
-[Bahar] Afghan bread. -[Guy] Okay.
-We eat bread with everything. -Really?
[Bahar] Water.
-[Guy] Is this bloomed yeast? -[Bahar] Yes.
Flour. This is baking powder.
-[Guy] And salt. -[Bahar] And we are mixing this.
-Rest for an hour on a baking sheet? -[Bahar] Yes.
And we let it to rest for another 15 minutes.
-It looks like the focaccia bread we made. -[Guy] Yeah.
[Bahar] We put the poppy seeds.
Okay. In the oven, 350 degrees.
367 degrees.
-367 degrees? -Yeah.
367 degrees.
[Bahar] Yes.
For about 15 minutes.
This is the sour cream that goes on the bottom of the dumpling.
-And this is how the tomato sauce turned out. -[Guy] Great.
[Bahar] A little bit more sour cream on the top.
And some green onions, cilantro.
-And dried dill. -Yes.
[Guy] That's too beautiful to eat.
Mmm. Delicious.
Light dough but really flavorful.
-That's good. -[Guy] Right?
-Bread's fantastic. -[Bahar] Yeah.
But the tomato sauce with the sour cream...
I mean, you could eat it by itself.
There's just a lot of different textures from, like,
the soft outer shell to the meat.
I just love that kind of palette
where it's a little bit complicated,
but everything just works perfectly.
[woman 2] Just enough meat with the sauce
and the little cilantro on top is just so yummy.
I love their bread. You could just eat that by itself.
It's one of the best parts. Like, scrape the bowl clean with the bread.
All right. What else are we gonna do?
We're not leaving, just so you know, until we try everything.
[Bahar] Oh, we have soup for you next.
The soup is phenomenal.
-You get the soup ready. We'll be back. -Okay.
Don't go anywhere.
Just so... All right.
Does this story have good food?
Hunter, this is...
-[laughter] -Ryder. Whatever your name is.
Triple D hanging out in Boise, Idaho,
at Sunshine Spice bakery and cafe.
-Fundraising center for women that are in Afghanistan. -Yes.
-Is that all the title? -Yes. [laughs]
Ryder found the dessert case. How was it?
-It was amazing, actually. -I didn't even get one bite of them.
I thought it was a bakery. I thought it was just sweets.
I saw the savory menu.
[Guy] So, you roll into Boise, Idaho.
Who do you connect with?
The Grill Dads. Mark Anderson. Good buddy of ours.
-You live close to here. -Yeah. I drive by this almost every day.
I think this is actually his recommendation. It's the reason I'm here.
[Mark] You could come here just for dessert,
or you could come here for the food.
I mean, there's a hundred reasons.
-This is aash. -[man] Thank you.
The aash, the soup, it's really good.
It's really hearty and filling.
The flavors are way too extraordinary.,
This is the Afghan noodle soup.
-Afghan noodle soup. -Yes.
Let's see it.
Oil. The onion.
-[Guy] What is the name of this soup? -[Bahar] Aash.
-Aash? -Yes.
-[Guy] Turmeric. -[Bahar] Garlic. Tomato paste.
Adding the tomatoes.
Curly parsley.
-[Guy] The curly parsley. Okay. -[Bahar] Yes.
Spinach.
Then the kidney beans.
Chickpeas.
And this has gotta be one of the biggest staples. The lentils.
The lentils. Yes.
You get mental for the lentil.
-Half the world survives on lentils. Yeah. -Yes.
Salt. Water.
-You want me to do it? -Yes.
So we let them cook for 30 minutes.
[Guy] Till the lentils rehydrate.
-Do we cook the noodles in the sauce? -Yes.
Awesome.
-Yeah. -What kind of noodle is it?
It's a Persian noodle. Just water, flour, and some salt.
I let them cook for about 10 to 15 minutes.
Now our soup is ready.
Now, I don't want you filling up on this soup here
'cause there's a lot more pastries you have to eat.
-[laughs] -Little piggy.
All right.
Add some sour cream and dry dill.
[Guy] It's a very light soup, in terms of texture.
But very strong in flavor.
There's a lot going on in this soup.
Love the noodles and the beans.
I mean, a really delicious soup.
Very simple, common ingredients that we've all had.
-Mmm-hmm. -But really hearty and very flavorful.
-What do you think? -There's a lot going on. I can't decide on one taste.
-This is delicious. -Thank you.
Soup is ready!
With the noodles and the beans, it's really filling.
And the flavors pair together.
It kind of reminds me of, like, a stew, almost.
I didn't even realize there was no meat in it because it was so yummy.
Like, the flavors and, like, those noodles are, like, extra, like, thick.
It's really good.
[Bahar] Take this to the customers.
I love coming here because the girls are very welcoming.
You're welcome.
The food is incredible. This is such a welcoming community.
If you don't go, you should go.
-[Guy] Delicious. -[Bahar] Thank you.
The heart that your family has to give back to the women in your country,
it's a perfect example that everybody should follow.
-Everybody can participate in helping somebody else. -Yes.
-You're an amazing woman. -Thank you so much.
-Delicious food. -Yeah.
-I'm glad you like it. -Okay. Before we go, um...
-We're just gonna go check out the deli case. -Okay.
Get a couple things.
-[whispers] Open the trunk of the car. -[laughs]
Was that a road trip or what?
But don't worry. There's plenty more joints all over this great country.
I'll be looking for you next time on Triple D.
Ryder, come on, come on, come on, come on.
-Okay. What'd you get? -I got two of everything. I just finished one.
You finished one? Hurry up. Go. They're coming.
All right. Go. You drive.