1
00:00:00,867 --> 00:00:02,166
I'm Guy Fieri,
and we're rolling out,
2
00:00:02,166 --> 00:00:05,867
looking for America's greatest
diners, drive-ins and dives.
3
00:00:05,867 --> 00:00:07,066
This trip...
4
00:00:07,066 --> 00:00:08,634
Ha-ha-ha-ha.
5
00:00:08,634 --> 00:00:10,266
...it's a journey
down South...
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00:00:10,266 --> 00:00:11,367
Delicious.
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00:00:11,367 --> 00:00:12,266
Really delicious.
8
00:00:12,266 --> 00:00:14,734
...and south of the border
with a spin.
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00:00:14,734 --> 00:00:16,700
Every bite
is a little bit different.
10
00:00:16,700 --> 00:00:20,533
In Boise, Idaho,
we've got a taco spot
gone wild...
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00:00:20,533 --> 00:00:22,166
You have to unhinge the jaw.
12
00:00:22,166 --> 00:00:25,367
...stand-out seafood
and sandwiches
at Tybee Island, Georgia...
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00:00:25,367 --> 00:00:29,000
This is so not even close
to being a grilled cheese.
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00:00:29,000 --> 00:00:30,000
...plus a garage
turned restaurant
in Savannah...
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00:00:30,000 --> 00:00:31,500
...plus a garage
turned restaurant
in Savannah...
16
00:00:31,500 --> 00:00:32,967
It's whimsical, and it's fun.
17
00:00:32,967 --> 00:00:35,500
...fueling things up
with high-octane flavor.
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00:00:35,500 --> 00:00:40,734
When you asked for creamy,
crunchy, silky, fatty,
flavorful, that's it.
19
00:00:40,734 --> 00:00:45,533
That's all right here,
right now, on Diners,
Drive-Ins and Dives.
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00:00:57,100 --> 00:01:00,000
So, I'm here in Savannah,
Georgia, and I'm right over
on Victory Drive.
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00:01:00,000 --> 00:01:01,367
So, I'm here in Savannah,
Georgia, and I'm right over
on Victory Drive.
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00:01:01,367 --> 00:01:05,467
Back in the early 1900s,
the US International
Grand Prix races were here,
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00:01:05,467 --> 00:01:08,066
and, I mean, drivers
were going up to, like,
100 miles an hour
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00:01:08,066 --> 00:01:10,367
on this track
made of dirt and oil.
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00:01:10,367 --> 00:01:12,533
But anyhow,
I'm here to check out
a garage.
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Well, it's not the garage,
but it's a fitting name
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00:01:14,634 --> 00:01:16,266
because this chef, well,
he's going 100 miles an hour.
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00:01:16,266 --> 00:01:18,467
This is The Garage
at Victory North.
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00:01:19,734 --> 00:01:21,734
Two cauliflowers. One catfish.
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00:01:21,734 --> 00:01:25,266
You come in.
You're comfortable.
You're having amazing food.
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00:01:25,266 --> 00:01:26,700
[server]
The masa-crusted whiting.
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00:01:26,700 --> 00:01:28,700
-His food tastes like he comes
from a very good home.
-Right?
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00:01:28,700 --> 00:01:30,000
Like he was loved
and nurtured.
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00:01:30,000 --> 00:01:30,100
Like he was loved
and nurtured.
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00:01:30,100 --> 00:01:31,266
[laughs]
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00:01:31,266 --> 00:01:33,166
[Guy] And Chef Todd Harris
is putting all of that love
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00:01:33,166 --> 00:01:34,367
with plenty
of local ingredients
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00:01:34,367 --> 00:01:36,900
into a boatload
of regional favorites.
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00:01:37,734 --> 00:01:40,000
Everything sort of has
the Southern leaning
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00:01:40,000 --> 00:01:42,100
because we try to work
with local farms
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00:01:42,100 --> 00:01:44,100
to get our produce
and our meats.
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00:01:44,100 --> 00:01:46,700
That's really sort of what
anchors it all together.
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00:01:46,700 --> 00:01:49,266
Was that a nautical joke
'cause we're on the river,
or was that a...?
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00:01:49,266 --> 00:01:50,367
A little bit.
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00:01:50,367 --> 00:01:53,734
It's almost like eclectic,
upscale comfort food.
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00:01:53,734 --> 00:01:56,367
Timer going in for two
blue crab flatbreads.
47
00:01:56,367 --> 00:02:00,000
Blue crab flatbread is soft
yet crispy.
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00:02:00,000 --> 00:02:00,166
Blue crab flatbread is soft
yet crispy.
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00:02:00,166 --> 00:02:02,734
It's got this fermented
corn in there.
It's just delicious.
50
00:02:02,734 --> 00:02:05,533
-[Guy] What's the dish called?
-Crab flatbread.
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00:02:05,533 --> 00:02:08,100
We're gonna make the dough,
just a high-gluten
bread flour.
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00:02:08,100 --> 00:02:09,367
-[Guy] Okay.
-[Todd] Some kosher salt.
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00:02:09,367 --> 00:02:10,533
A little dry active yeast.
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00:02:10,533 --> 00:02:14,700
Then, while that's going,
olive oil goes on top,
and water.
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00:02:14,700 --> 00:02:18,266
It'll form itself into a ball
and sits for a few hours.
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00:02:18,266 --> 00:02:20,533
-Just let that yeast
do its work. Okay.
-Absolutely.
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00:02:20,533 --> 00:02:22,500
So, we're gonna make
this spread that goes on.
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00:02:22,500 --> 00:02:25,100
Cream cheese, mascarpone.
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00:02:25,100 --> 00:02:27,000
Lime juice and salt.
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00:02:27,000 --> 00:02:29,000
Fresh blue crab meat.
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00:02:29,000 --> 00:02:30,000
Just one kiss. I mean,
just, like, a wuh-wuh.
That's it.
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00:02:30,000 --> 00:02:33,166
Just one kiss. I mean,
just, like, a wuh-wuh.
That's it.
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00:02:33,166 --> 00:02:34,100
What are we making next?
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00:02:34,100 --> 00:02:35,266
We're gonna work
on the vinaigrette.
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00:02:35,266 --> 00:02:37,600
Old Bay. Red wine vinegar.
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00:02:37,600 --> 00:02:40,100
Then some extra virgin
olive oil.
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00:02:40,100 --> 00:02:43,000
Now we're gonna work
on the fermented corn.
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00:02:43,000 --> 00:02:44,266
So, you grill the corn,
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00:02:44,266 --> 00:02:47,266
-then you go to ferment
the corn in salt water?
-Yeah. Yeah.
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00:02:47,266 --> 00:02:48,266
This I gotta see.
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00:02:48,266 --> 00:02:50,967
[Todd] It's a 2%
salt to water.
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00:02:50,967 --> 00:02:52,367
I don't think
I've ever seen this,
by the way.
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00:02:52,367 --> 00:02:53,700
You gonna cut this
off the cob.
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00:02:53,700 --> 00:02:55,166
Put it in the salt rind.
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00:02:55,166 --> 00:02:57,867
[Todd] It's good to go
after three days.
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00:02:57,867 --> 00:03:00,000
Can we make the dish now,
or is there one other
mystical method
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00:03:00,000 --> 00:03:00,467
Can we make the dish now,
or is there one other
mystical method
78
00:03:00,467 --> 00:03:02,734
-of something we're gonna do?
-I don't believe so.
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00:03:02,734 --> 00:03:04,266
After our pizza dough
has proofed,
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00:03:04,266 --> 00:03:06,533
we portion it out,
50-gram portions.
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00:03:06,533 --> 00:03:07,634
We roll it out.
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00:03:07,634 --> 00:03:09,500
[Guy] Okay. Down dry.
Both sides.
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00:03:09,500 --> 00:03:12,367
[Todd] Then,
after it's cooked,
our crab spread.
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00:03:12,367 --> 00:03:14,066
-Then go in the oven?
-[Todd] About six minutes.
85
00:03:14,066 --> 00:03:16,500
After it's done,
give it a quick cut.
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00:03:16,500 --> 00:03:18,600
Onto the plate,
and dress it all up.
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00:03:18,600 --> 00:03:21,867
We got scallions, dill,
cilantro, a little parsley.
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00:03:21,867 --> 00:03:22,867
[Guy] The Old Bay vinaigrette.
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00:03:22,867 --> 00:03:24,734
This is like shrimp toast
gone wild.
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00:03:24,734 --> 00:03:27,100
[Todd] A spoon
of fermented corn.
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00:03:27,100 --> 00:03:28,266
Lime zest.
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00:03:28,266 --> 00:03:29,433
And there it is.
93
00:03:32,467 --> 00:03:34,166
-This ain't your momma's
shrimp toast.
-[laughs]
94
00:03:34,166 --> 00:03:36,734
-Not that my momma
ever made shrimp toast.
-Neither did mine.
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00:03:36,734 --> 00:03:40,533
It's silky, it's creamy,
it's salty, it's funky.
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00:03:41,600 --> 00:03:43,634
You get the caramelization
of those cheeses.
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00:03:43,634 --> 00:03:46,100
Then you have
the herbaceous-ness
of the salad.
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00:03:46,100 --> 00:03:48,900
Then you get
these little pops
of this funky corn.
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00:03:50,066 --> 00:03:52,467
That has so much more depth
that I anticipated.
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00:03:52,467 --> 00:03:53,700
Delicious dish.
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00:03:53,700 --> 00:03:56,000
Your blue crab flatbread.
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00:03:56,000 --> 00:03:57,533
This is Gloria,
a good friend of mine.
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00:03:57,533 --> 00:04:00,000
We did a restaurant together
in Montclair University.
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00:04:00,000 --> 00:04:00,500
We did a restaurant together
in Montclair University.
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00:04:00,500 --> 00:04:03,266
That's where she met
my great friend, the Cuban,
Carl Ruiz.
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00:04:03,266 --> 00:04:06,634
-Have you tried
this crab bread toast?
-[Gloria] I have.
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00:04:06,634 --> 00:04:09,467
It's delicious.
I can taste the fresh crab.
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00:04:09,467 --> 00:04:10,734
Then you put
all the fresh herbs together,
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00:04:10,734 --> 00:04:13,734
and it's just
an unctuous bite.
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00:04:13,734 --> 00:04:16,734
It's incredibly
inventive food,
which would be at home
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00:04:16,734 --> 00:04:19,467
in some white-tableclothed
restaurant,
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00:04:19,467 --> 00:04:24,367
but they're serving it
down here in this casual,
funky atmosphere.
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00:04:24,367 --> 00:04:25,600
It has a bit of a car theme.
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00:04:25,600 --> 00:04:29,266
All the car pictures
and the hub caps.
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00:04:29,266 --> 00:04:30,000
I feel like I am actually
talking to my mechanic.
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00:04:30,000 --> 00:04:31,100
I feel like I am actually
talking to my mechanic.
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00:04:31,100 --> 00:04:32,500
Like, okay,
so where' the oil leak at?
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00:04:32,500 --> 00:04:34,166
I am terrible with cars.
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00:04:34,166 --> 00:04:35,600
-I couldn't change your oil...
-Really?
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00:04:35,600 --> 00:04:36,867
...if you really needed me to.
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00:04:36,867 --> 00:04:38,500
But I could cook you
a good dinner.
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00:04:38,500 --> 00:04:39,867
[laughter]
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00:04:39,867 --> 00:04:43,600
[Guy] And coming up,
he's cooking grab-and-go
con gourmet.
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00:04:43,600 --> 00:04:45,734
The wrapcrunch supreme.
125
00:04:45,734 --> 00:04:49,467
It's, like, the yummy,
ooey gushiness. I love it.
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00:04:49,467 --> 00:04:51,166
Don't go anywhere.
Hanging out at The Garage
in Savannah.
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00:04:51,166 --> 00:04:53,467
We'll see you in a bit.
Do you want half?
Great. I'll make you one.
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00:04:53,467 --> 00:04:54,377
[laughs]
129
00:04:54,377 --> 00:04:54,433
[laughs]
130
00:04:55,367 --> 00:04:57,734
I mean, just, like,
a wuh-wuh. That's it.
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00:04:58,533 --> 00:04:59,734
Wuh-wuh.
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00:04:59,734 --> 00:05:01,800
-Wuh-wuh-wuh-wuh.
-[giggling]
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00:05:03,734 --> 00:05:07,634
Welcome back. Triple D.
Hanging out in Savannah,
Georgia, at The Garage.
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00:05:07,634 --> 00:05:13,000
And it's pretty unassuming
but very creative, chefed-up,
low country food.
135
00:05:13,000 --> 00:05:14,533
Absolutely. We just kind of
like to have fun.
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00:05:14,533 --> 00:05:15,734
[laughs]
137
00:05:15,734 --> 00:05:17,533
That's my thing.
I don't like
to work too hard.
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00:05:17,533 --> 00:05:20,166
We made fermented corn,
folks. Just so you know-
he works hard.
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00:05:20,166 --> 00:05:23,367
I will say, the menu here
has something
for everyone,
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00:05:23,367 --> 00:05:24,377
whether you're a pescatarian,
vegetarian, or a carnivore.
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00:05:24,377 --> 00:05:27,533
whether you're a pescatarian,
vegetarian, or a carnivore.
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00:05:27,533 --> 00:05:29,166
Sweet and hot,
with two wrapcrunches.
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00:05:29,166 --> 00:05:31,634
I've had the wrapcrunch
supreme. It is amazing.
144
00:05:31,634 --> 00:05:33,734
It's a flour tortilla
that's pressed with cheese.
145
00:05:33,734 --> 00:05:37,100
Inside is Wagyu beef.
It's outstanding.
146
00:05:37,100 --> 00:05:38,734
Always... [mimics kiss]
147
00:05:38,734 --> 00:05:39,734
[Guy] What are we into next?
148
00:05:39,734 --> 00:05:42,467
Our wrapcrunch supreme,
which is a play on one
149
00:05:42,467 --> 00:05:46,533
my favorite late-night,
you've been out maybe...
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00:05:46,533 --> 00:05:48,333
You're going
through the drive-through.
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00:05:51,867 --> 00:05:54,100
We're gonna make it
a little bit fancier.
152
00:05:54,100 --> 00:05:54,377
'Cause you and I
both seem fancy.
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00:05:54,377 --> 00:05:56,100
'Cause you and I
both seem fancy.
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00:05:56,100 --> 00:05:57,367
[Todd] We're gonna
brown our beef,
155
00:05:57,367 --> 00:06:00,367
and while that's going,
I'll mix my spices together.
156
00:06:00,367 --> 00:06:04,967
We have salt,
granulated garlic,
ancho, onion,
157
00:06:04,967 --> 00:06:07,000
paprika, and cumin.
158
00:06:07,000 --> 00:06:08,734
[Guy] Do I see
any oregano in there?
159
00:06:08,734 --> 00:06:11,100
-[Todd] No oregano.
-Mexican food
and oregano, bro!
160
00:06:11,100 --> 00:06:13,533
-It's like...
-This isn't necessarily
Mexican food.
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00:06:13,533 --> 00:06:15,166
It's a wrapcrunch supreme.
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00:06:15,166 --> 00:06:16,467
[Guy] What do we do
after this?
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00:06:16,467 --> 00:06:17,533
Bone marrow salsa.
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00:06:17,533 --> 00:06:20,967
The old common staple
down in Mexico, the bone ma...
165
00:06:20,967 --> 00:06:23,266
Oh, but this isn't Mexican
'cause there would be
oregano in it.
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00:06:23,266 --> 00:06:24,377
There would be.
167
00:06:24,377 --> 00:06:24,533
There would be.
168
00:06:24,533 --> 00:06:27,100
[Guy] So, roasting
red bell peppers,
tomatoes, and onions.
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00:06:27,100 --> 00:06:28,734
[Todd] There's bone marrow
in the oven.
170
00:06:28,734 --> 00:06:31,533
-For about 20 minutes, 350.
-Let's see it.
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00:06:31,533 --> 00:06:34,867
[Todd] We've got
red peppers, tomatoes,
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00:06:34,867 --> 00:06:37,467
-onions...
-[Guy] Non-Mexican
guajillo chili.
173
00:06:37,467 --> 00:06:40,467
Water. Get all the marrow.
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00:06:40,467 --> 00:06:42,467
Once they're scraped,
they're gonna go in here
175
00:06:42,467 --> 00:06:45,100
and create a nice,
little stock.
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00:06:45,100 --> 00:06:48,166
That'll cook down.
Pull the bones out,
puree the salsa.
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00:06:48,166 --> 00:06:50,867
Drop that bone marrow in,
give it a little bit more
of a pulse,
178
00:06:50,867 --> 00:06:52,166
and it's ready to go.
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00:06:52,166 --> 00:06:53,166
What do we have next?
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00:06:53,166 --> 00:06:54,377
[Todd] The lime crema.
181
00:06:54,377 --> 00:06:54,634
[Todd] The lime crema.
182
00:06:54,634 --> 00:06:57,734
Sour cream,
fresh lime juice, cilantro.
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00:06:57,734 --> 00:06:59,533
Little bit of salt.
We're good to go.
184
00:06:59,533 --> 00:07:01,100
Now it's time to build
the wrapcrunch.
185
00:07:01,100 --> 00:07:03,734
-[Guy] You get
this tortilla warm.
-Cheddar.
186
00:07:03,734 --> 00:07:05,533
The Wagyu.
187
00:07:05,533 --> 00:07:07,634
Bone marrow salsa. Crema.
188
00:07:07,634 --> 00:07:08,900
Then your tortilla.
189
00:07:08,900 --> 00:07:09,967
Little more salsa.
190
00:07:09,967 --> 00:07:11,367
Little bit more crema.
191
00:07:11,367 --> 00:07:12,533
Cheese.
192
00:07:12,533 --> 00:07:14,734
All right. I really don't know
what to call this technique.
193
00:07:14,734 --> 00:07:16,266
-Pinwheel it.
-Exactly.
194
00:07:16,266 --> 00:07:20,533
When you get to this last bit,
grab your cheese, and glue it.
195
00:07:20,533 --> 00:07:24,377
Your cheese is golden brown
and crunchy, and just sort of
slide that in there.
196
00:07:24,377 --> 00:07:26,467
Your cheese is golden brown
and crunchy, and just sort of
slide that in there.
197
00:07:26,467 --> 00:07:27,533
So when you do the hunch...
198
00:07:27,533 --> 00:07:29,166
[Guy] You know the hunch?
199
00:07:29,166 --> 00:07:30,800
I've done it a few times.
200
00:07:30,800 --> 00:07:32,433
[Guy] I can see the crunch
right there.
201
00:07:33,967 --> 00:07:35,166
Wow.
202
00:07:35,166 --> 00:07:39,800
When you asked for creamy,
crunchy, silky,
fatty, flavorful...
203
00:07:41,166 --> 00:07:44,100
That's it. It's got a variety
of texture.
204
00:07:44,100 --> 00:07:45,533
I love the toast
on both sides.
205
00:07:45,533 --> 00:07:48,266
But then you get
these little kisses
of the bone marrow salsa
206
00:07:48,266 --> 00:07:49,800
and the cilantro crema.
207
00:07:51,166 --> 00:07:53,166
Delicious. Really delicious.
208
00:07:53,166 --> 00:07:54,377
We've got
the wrapcrunch supreme.
209
00:07:54,377 --> 00:07:55,100
We've got
the wrapcrunch supreme.
210
00:07:55,100 --> 00:07:56,900
What I think really makes
the wrapcrunch delicious
211
00:07:56,900 --> 00:07:58,867
is you get a fresh bite
of grilled cheese.
212
00:07:58,867 --> 00:07:59,867
[Guy] What do you think?
213
00:07:59,867 --> 00:08:01,433
-I can eat this every day.
-Every day.
214
00:08:02,533 --> 00:08:04,367
Foie gras and rice grits.
215
00:08:04,367 --> 00:08:09,100
I never left here and not had
a full stomach, and not had,
like, a smile on my face.
216
00:08:09,100 --> 00:08:11,867
Doesn't matter who you are,
where you come from.
217
00:08:11,867 --> 00:08:13,467
You're gonna have a place
here at The Garage.
218
00:08:13,467 --> 00:08:15,266
[Guy] It's whimsical,
and it's fun.
219
00:08:15,266 --> 00:08:17,166
It's done right,
but don't take it too serious.
220
00:08:17,166 --> 00:08:18,233
-Well done, Chef.
-Thank you.
221
00:08:19,967 --> 00:08:22,900
[Guy] Up next,
a not-your-everyday
taco shop
222
00:08:22,900 --> 00:08:23,867
in Boise, Idaho.
223
00:08:23,867 --> 00:08:24,377
This is where things
get really weird.
224
00:08:24,377 --> 00:08:25,166
This is where things
get really weird.
225
00:08:25,166 --> 00:08:26,867
Blowing up the beef...
226
00:08:26,867 --> 00:08:27,967
That is amazing.
227
00:08:27,967 --> 00:08:30,266
[Guy] ...and getting creative
with their carnitas.
228
00:08:30,266 --> 00:08:32,467
That is a composed dish
inside of a tortilla.
229
00:08:32,467 --> 00:08:33,467
It's a surprise.
230
00:08:39,367 --> 00:08:41,066
Dad, have we ever been
to Boise, Idaho before?
231
00:08:41,066 --> 00:08:42,967
[Guy] I shot Boise
a long time ago.
232
00:08:42,967 --> 00:08:44,467
I think you were still
in elementary school.
233
00:08:44,467 --> 00:08:47,166
Let's see.
I went to Bar Gernika
and Westside Drive In.
234
00:08:47,166 --> 00:08:48,367
It's been a while,
but don't worry.
235
00:08:48,367 --> 00:08:50,533
I'm bringing you
to a dynamite taco joint.
236
00:08:50,533 --> 00:08:53,533
Wait, tacos? We came
all the way from California,
and you're giving me tacos?
237
00:08:53,533 --> 00:08:55,266
[Guy] Well, this guy
is classically trained.
238
00:08:55,266 --> 00:08:57,266
He was nominated
for James Beard Award,
239
00:08:57,266 --> 00:08:59,867
and I hear he's doing tacos,
like, at the next level.
240
00:08:59,867 --> 00:09:02,533
This is Madre-
Boutique Taqueria.
241
00:09:04,967 --> 00:09:06,800
One Idaho spud.
One pork belly.
242
00:09:06,800 --> 00:09:08,867
[man] You can get
basic tacos anywhere.
243
00:09:08,867 --> 00:09:11,634
When you come here,
you gotta be open to trying
something new.
244
00:09:11,634 --> 00:09:13,967
Queso fundido.
Mushroom pineapple.
245
00:09:13,967 --> 00:09:16,533
It's like, "Son of a gun,
this is totally different."
246
00:09:16,533 --> 00:09:19,000
[Guy] And that creativity
is coming
from California natives,
247
00:09:19,000 --> 00:09:22,533
John and Julie Cuevas,
who traded in
their high-end food jobs
248
00:09:22,533 --> 00:09:24,800
to put their own twist
on tacos.
249
00:09:24,800 --> 00:09:25,900
Where are you guys from
in Cali?
250
00:09:25,900 --> 00:09:27,100
San Diego originally.
251
00:09:27,100 --> 00:09:28,066
I'm from Orange County.
252
00:09:28,066 --> 00:09:29,533
[Guy] They know
a couple things about tacos.
253
00:09:29,533 --> 00:09:32,734
There's no box
that we have to stay in,
and we just have fun.
254
00:09:32,734 --> 00:09:34,066
[woman] John takes risks,
255
00:09:34,066 --> 00:09:34,388
and he's not afraid
to put really interesting
things together.
256
00:09:34,388 --> 00:09:36,967
and he's not afraid
to put really interesting
things together.
257
00:09:36,967 --> 00:09:38,166
[John] Plating birria.
258
00:09:38,166 --> 00:09:40,066
The queso birria is definitely
one of my favorites.
259
00:09:40,066 --> 00:09:41,467
[man] Starts with that
consomee.
260
00:09:41,467 --> 00:09:43,100
It's got
this cheesy meatiness,
261
00:09:43,100 --> 00:09:44,467
and you dip that thing
in there.
262
00:09:44,467 --> 00:09:46,433
It's an experience,
and it's so good.
263
00:09:47,533 --> 00:09:50,166
All right. We're making
our consomee for the birria.
264
00:09:50,166 --> 00:09:53,533
Super simple. We got onions,
roma tomatoes.
265
00:09:53,533 --> 00:09:55,800
Roasted guajillo chilis.
Clove.
266
00:09:55,800 --> 00:09:56,967
Cinnamon stick.
267
00:09:56,967 --> 00:09:58,467
Garlic, thyme,
268
00:09:58,467 --> 00:10:00,900
-Mexican oregano.
-Mexican. That's the key.
269
00:10:00,900 --> 00:10:04,388
Coriander, smoked paprika,
cumin, and bay leaves.
270
00:10:04,388 --> 00:10:04,533
Coriander, smoked paprika,
cumin, and bay leaves.
271
00:10:04,533 --> 00:10:06,533
This is the braising liquid
for the chuck roll.
272
00:10:06,533 --> 00:10:08,066
This is the braising liquid
for the chuck roll.
273
00:10:08,066 --> 00:10:09,900
We're just gonna
pour the water over it.
274
00:10:09,900 --> 00:10:12,734
Once it simmers
and the guajilloes soften,
we blend it.
275
00:10:12,734 --> 00:10:14,634
-You got it.
-Love that.
276
00:10:14,634 --> 00:10:18,467
[John] So, tomatoes,
guajilloes, some of the jus.
277
00:10:18,467 --> 00:10:19,734
-He's very jus-dicious
about it.
-[laughs]
278
00:10:19,734 --> 00:10:22,867
You used to do that best.
Jus your child.
279
00:10:22,867 --> 00:10:25,467
-This is gonna go on the meat.
-[Guy] Okay.
280
00:10:25,467 --> 00:10:27,166
Onions, roasted garlic.
281
00:10:27,166 --> 00:10:28,634
Bone marrow- God's butter.
282
00:10:28,634 --> 00:10:30,634
Bay leaves,
and then we're gonna cover it.
283
00:10:30,634 --> 00:10:32,367
[Guy] How long
is this gonna braise?
284
00:10:32,367 --> 00:10:33,634
[John] Three to four hours.
285
00:10:33,634 --> 00:10:34,388
-[Guy] All right.
Till it's just fork tender.
-[John] Mmm.
286
00:10:34,388 --> 00:10:35,867
-[Guy] All right.
Till it's just fork tender.
-[John] Mmm.
287
00:10:35,867 --> 00:10:38,533
[Guy] Then we'll shred that,
strain the jus,
288
00:10:38,533 --> 00:10:41,166
-hold the consomme,
and build the taco.
-Boom.
289
00:10:42,066 --> 00:10:43,166
All right. You ready for this?
290
00:10:43,166 --> 00:10:44,533
Taking two flour tortillas.
291
00:10:44,533 --> 00:10:47,533
We're gonna dunk the tortilla
in the consomme,
put it on the plancha.
292
00:10:47,533 --> 00:10:49,634
Cheese. Jack and Oaxaca.
293
00:10:49,634 --> 00:10:50,800
[Guy] The shredded birria.
294
00:10:50,800 --> 00:10:52,467
And we're just gonna
slowly roll it.
295
00:10:52,467 --> 00:10:53,967
[Guy] Is that really
a normal size?
296
00:10:53,967 --> 00:10:55,634
-[John] Yes, sir.
-[Hunter] It is massive.
297
00:10:55,634 --> 00:10:56,867
-There we go.
-Look at that.
298
00:10:56,867 --> 00:10:59,000
[John] Squeeze the lime
over it, dunk it, eat it.
299
00:10:59,000 --> 00:11:00,100
Change your life.
300
00:11:00,100 --> 00:11:02,000
-Change your clothes.
-Change your clothes, too.
301
00:11:06,000 --> 00:11:10,166
Wow. It's so rich, juicy,
and meaty.
302
00:11:11,266 --> 00:11:14,100
I can't get enough consomme
in my face.
303
00:11:14,100 --> 00:11:15,867
Mmm.
304
00:11:15,867 --> 00:11:18,000
I've never eaten a taco
with a spoon.
305
00:11:18,000 --> 00:11:19,533
That's consomme gone wild.
306
00:11:19,533 --> 00:11:22,367
You get this creamy silkiness
that coats your lips.
307
00:11:23,066 --> 00:11:25,266
This is really cheffed.
Outstanding.
308
00:11:25,266 --> 00:11:27,066
I mean, like, really spot on.
309
00:11:27,533 --> 00:11:29,367
And the queso birria.
310
00:11:29,367 --> 00:11:32,533
The meat is perfectly done.
It's so tender and juicy.
311
00:11:32,533 --> 00:11:34,388
The dip and the drip-
there's a depth to it, right?
312
00:11:34,388 --> 00:11:35,634
The dip and the drip-
there's a depth to it, right?
313
00:11:35,634 --> 00:11:37,533
You couldn't
have said it better.
What's your favorite taco?
314
00:11:37,533 --> 00:11:39,166
[woman] The Korean short rib.
315
00:11:39,166 --> 00:11:40,533
-[Guy] Really?
-For sure.
316
00:11:40,533 --> 00:11:42,166
[server] Two Idaho
spud and chorizos.
317
00:11:42,166 --> 00:11:44,533
[man]
Everything that he makes,
he really builds the flavors.
318
00:11:44,533 --> 00:11:47,266
And you can see
John's culinary background
in it.
319
00:11:47,266 --> 00:11:48,967
Tell me about you
and the James Beard Award.
320
00:11:48,967 --> 00:11:51,967
Oh, it was a long time ago.
I got nominated in 2008.
321
00:11:51,967 --> 00:11:53,800
[Guy] You took all
your fine-dining experience
322
00:11:53,800 --> 00:11:56,000
-and just started
pouring it into tacos.
-Yes.
323
00:11:56,000 --> 00:11:57,433
-[Guy] Congratulations.
-Thank you.
324
00:11:58,634 --> 00:11:59,967
Working four carnitas.
325
00:11:59,967 --> 00:12:03,266
The pork carnitas taco
is probably my favorite taco.
326
00:12:03,266 --> 00:12:04,388
You have that fried pork.
327
00:12:04,388 --> 00:12:05,166
You have that fried pork.
328
00:12:05,166 --> 00:12:06,734
[man] It's got the slaw.
It has the barbecue sauce.
329
00:12:06,734 --> 00:12:08,734
And just a little bit
of blue cheese crumble.
330
00:12:08,734 --> 00:12:10,533
I've never seen blue cheese
on a taco,
331
00:12:10,533 --> 00:12:12,166
but I think more people
need to do it.
332
00:12:12,166 --> 00:12:15,066
We are going to rub
our carnitas.
333
00:12:15,066 --> 00:12:16,367
Get them ready to braise.
334
00:12:16,867 --> 00:12:17,867
Pork butt.
335
00:12:17,867 --> 00:12:19,467
Super generous with salt.
336
00:12:19,467 --> 00:12:22,166
And then I'm just covering it
with pork fat.
337
00:12:22,166 --> 00:12:23,467
[Guy] Low and slow frying it.
338
00:12:23,467 --> 00:12:24,800
Two hours, 350.
339
00:12:24,800 --> 00:12:26,266
Then we take it out,
and we flash fry it--
340
00:12:26,266 --> 00:12:28,100
We'll just give it
the final fry,
just with the crust.
341
00:12:28,100 --> 00:12:30,000
-[John] Just a little texture
to it.
-[Guy] Got it.
342
00:12:30,000 --> 00:12:31,266
[John] Next up
is barbecue sauce.
343
00:12:31,266 --> 00:12:33,867
Apple cider vinegar.
Worcestershire sauce.
344
00:12:33,867 --> 00:12:34,388
Brown sugar, chipotle.
345
00:12:34,388 --> 00:12:36,266
Brown sugar, chipotle.
346
00:12:36,266 --> 00:12:38,166
There's a little SoCal
coming out.
347
00:12:38,166 --> 00:12:41,100
Yellow mustard.
We're just gonna blend it.
348
00:12:41,100 --> 00:12:43,000
I just add a little bit
of agave.
349
00:12:46,467 --> 00:12:48,467
That's delicious.
What else we have? Wow.
350
00:12:48,467 --> 00:12:51,467
We're gonna make
our spicy coleslaw
that goes on our carnitas.
351
00:12:51,467 --> 00:12:54,266
Shredded cabbage,
julienne carrots, jalapenos.
352
00:12:54,266 --> 00:12:55,533
Apple cider vinegar.
353
00:12:55,533 --> 00:12:59,166
-Dijon mustard. Cilantro,
and a little more agave.
-Agave.
354
00:12:59,166 --> 00:13:01,900
A little sweet, little heat,
little acid. Good to go.
355
00:13:02,967 --> 00:13:04,388
[John] Now we're gonna
melt the cheese
on the tortilla.
356
00:13:04,388 --> 00:13:04,900
[John] Now we're gonna
melt the cheese
on the tortilla.
357
00:13:05,967 --> 00:13:08,266
All right. The cheese crown
for the carnitas.
358
00:13:08,266 --> 00:13:09,467
Wait, wait, wait, wait, wait.
359
00:13:09,467 --> 00:13:11,634
Ha-ha-ha-ha-ha.
360
00:13:11,634 --> 00:13:12,800
Amazing. Well done.
361
00:13:12,800 --> 00:13:15,467
[John] Carnitas
that were braised, smashed--
362
00:13:15,467 --> 00:13:17,166
That's as much
as you're gonna break it up?
363
00:13:17,166 --> 00:13:19,266
[John] That's it
A little bit
of caramelized onions.
364
00:13:19,266 --> 00:13:20,800
Our barbecue sauce.
365
00:13:20,800 --> 00:13:22,800
Never have I heard
that there was a carnitas taco
366
00:13:22,800 --> 00:13:23,900
that was gonna
have barbecue sauce on it.
367
00:13:23,900 --> 00:13:25,266
[John] Spicy slaw.
368
00:13:25,266 --> 00:13:26,867
This is where things
get really weird.
369
00:13:26,867 --> 00:13:29,734
-Blue cheese.
-Trying to figure out
how I'm gonna eat it.
370
00:13:29,734 --> 00:13:31,000
You have to unhinge the jaw.
371
00:13:31,000 --> 00:13:33,367
And then just garnish
with a little bit of cilantro.
372
00:13:38,100 --> 00:13:39,533
That is amazing.
373
00:13:39,533 --> 00:13:41,533
I get the barbecue sauce.
Boom! Here comes the vinegar.
374
00:13:41,533 --> 00:13:45,266
Then I get, "Ooh,
here's this creamy funk
of the blue cheese."
375
00:13:45,266 --> 00:13:47,467
Then I get a little bit
of the sweetness
of the caramelized onion,
376
00:13:47,467 --> 00:13:49,266
and then I'll get a piece
of that cheese skirt.
377
00:13:49,266 --> 00:13:50,634
A little chewiness
from the tortilla,
378
00:13:50,634 --> 00:13:52,900
but every bite
is a little bit different.
379
00:13:54,634 --> 00:13:58,900
That is a composed dish
inside of a tortilla.
It's a surprise.
380
00:13:59,533 --> 00:14:00,867
-No joke.
-Delicious.
381
00:14:00,867 --> 00:14:03,100
[server] Here's your carnitas.
382
00:14:03,100 --> 00:14:04,388
You've got the crispy slaw,
you've got the funkiness
of the blue cheese.
383
00:14:04,388 --> 00:14:05,867
You've got the crispy slaw,
you've got the funkiness
of the blue cheese.
384
00:14:05,867 --> 00:14:10,066
It's meaty, it's salty,
and then you have
that barbecue sauce tang
385
00:14:10,066 --> 00:14:11,967
that cuts
right through everything.
386
00:14:11,967 --> 00:14:13,467
-Oh, love it.
-It's awesome.
387
00:14:13,467 --> 00:14:15,634
So, when you come
to a place like this,
388
00:14:15,634 --> 00:14:18,233
and they say
they serve tacos,
is this what you're expecting?
389
00:14:18,900 --> 00:14:20,066
[all] No.
390
00:14:20,066 --> 00:14:22,634
Thank you. That's exactly
how I felt, too.
391
00:14:22,634 --> 00:14:24,467
We come to Madre
over and over again.
392
00:14:24,467 --> 00:14:26,800
[Guy] This does not need
to just hide in Boise.
393
00:14:26,800 --> 00:14:28,166
They need this everywhere.
394
00:14:28,166 --> 00:14:29,967
This is a new level of tacos.
395
00:14:29,967 --> 00:14:30,967
-All right.
-Awesome, my friend.
396
00:14:30,967 --> 00:14:32,367
[John] Thank you.
397
00:14:34,100 --> 00:14:34,388
[Guy] Coming up,
we're cruising over
to Tybee Island, Georgia...
398
00:14:34,388 --> 00:14:37,634
[Guy] Coming up,
we're cruising over
to Tybee Island, Georgia...
399
00:14:37,634 --> 00:14:39,867
-Who, where, what?
-[laughs]
400
00:14:39,867 --> 00:14:42,100
...for an old ice cream shop
with a whole new scoop...
401
00:14:42,100 --> 00:14:44,100
The book doesn't match
the cover.
402
00:14:44,100 --> 00:14:46,867
...putting a cheffed-up spin
on Southern comfort.
403
00:14:46,867 --> 00:14:49,100
I'm not kidding you.
This is one of the best things
I've had in a while.
404
00:14:55,000 --> 00:14:58,166
So, I'm here on Tybee Island,
which is on US Highway 80.
405
00:14:58,166 --> 00:14:59,266
Comes right out of Savannah.
406
00:14:59,266 --> 00:15:01,367
And they kind of call this
Savannah's beach.
407
00:15:01,367 --> 00:15:03,900
This places
gets totally rocking
with the tourists,
408
00:15:03,900 --> 00:15:05,266
but this isn't
about a tourist joint.
409
00:15:05,266 --> 00:15:08,166
Now, this place started
as an ice cream shop.
410
00:15:08,166 --> 00:15:09,634
But this guy
is a trained chef,
and he says,
411
00:15:09,634 --> 00:15:11,000
"I'm gonna take it
in a different direction."
412
00:15:11,000 --> 00:15:12,367
You're gonna love
the name, though.
413
00:15:12,367 --> 00:15:13,734
This is Sundae Cafe.
414
00:15:13,734 --> 00:15:15,367
Order up.
Buffalo shrimp nachos.
415
00:15:15,367 --> 00:15:17,900
It really is
the local hotspot.
416
00:15:17,900 --> 00:15:19,266
All right, guys.
417
00:15:19,266 --> 00:15:20,598
This place is special
because it has, like,
a lot of variety.
418
00:15:20,598 --> 00:15:21,734
This place is special
because it has, like,
a lot of variety.
419
00:15:21,734 --> 00:15:24,000
Need some more grated tomatoes
on the line, please.
420
00:15:24,000 --> 00:15:26,533
This is ramped up
Southern food.
There's always a twist to it.
421
00:15:26,533 --> 00:15:29,900
[Guy] And it's cooked up
by a Tybee native, A.J. Baker,
422
00:15:29,900 --> 00:15:33,000
who couldn't leave
well enough alone
with just an ice cream shop,
423
00:15:33,000 --> 00:15:35,533
so he flexed
his culinary muscle.
424
00:15:37,000 --> 00:15:40,800
This was ice cream,
and we put a bar in
and got rid of the ice cream.
425
00:15:40,800 --> 00:15:43,100
Hey, kids. Come on down
'cause there's no more
ice cream.
426
00:15:43,100 --> 00:15:44,600
-[laughs]
-But if you want
some tequila...
427
00:15:44,600 --> 00:15:45,900
But you kept the name Sundae.
428
00:15:45,900 --> 00:15:47,734
[A.J.] 'Cause everybody
knew us as Sundae Cafe.
429
00:15:47,734 --> 00:15:49,533
We specialize
in low country cuisine.
430
00:15:49,533 --> 00:15:50,598
We try to use as much
of the fresh, local vegetables
431
00:15:50,598 --> 00:15:52,367
We try to use as much
of the fresh, local vegetables
432
00:15:52,367 --> 00:15:55,166
and local seafood
that we can get here.
433
00:15:55,166 --> 00:15:58,367
He'll take everyday something
and turn it into
a fine-dining experience.
434
00:15:58,367 --> 00:16:01,100
Got a Down South
Grilled Cheese.
435
00:16:01,100 --> 00:16:03,266
That pork belly.
That American cheese,
436
00:16:03,266 --> 00:16:05,867
chicken breast,
collard greens,
and Alabama white sauce.
437
00:16:05,867 --> 00:16:07,734
It is a lot of sandwich.
438
00:16:07,734 --> 00:16:08,900
[Guy] Let's get into this.
439
00:16:08,900 --> 00:16:10,634
We're gonna brine
our pork belly.
440
00:16:10,634 --> 00:16:11,734
Start with some cold water.
441
00:16:11,734 --> 00:16:14,000
Apple juice.
Apple cider vinegar.
442
00:16:14,000 --> 00:16:16,367
Brown sugar.
Pickling spice. Dill.
443
00:16:16,367 --> 00:16:18,734
Fresh red pepper.
Hot sauce. Kosher salt.
444
00:16:18,734 --> 00:16:19,800
[Guy] And a bunch of garlic.
445
00:16:19,800 --> 00:16:20,598
[A.J.] Cook this brine
for about 45 minutes.
446
00:16:20,598 --> 00:16:21,634
[A.J.] Cook this brine
for about 45 minutes.
447
00:16:21,634 --> 00:16:23,634
Ice it down,
and put the pork belly in.
448
00:16:23,634 --> 00:16:25,600
Chill it for about two days.
449
00:16:25,600 --> 00:16:26,634
Then it's ready to smoke.
450
00:16:26,634 --> 00:16:28,533
Now we're gonna make
our collard greens.
451
00:16:28,533 --> 00:16:31,000
-Collard greens
in a grilled cheese?
-Yeah. We're in the South.
452
00:16:31,000 --> 00:16:33,000
A little oil. Diced onion.
453
00:16:33,000 --> 00:16:35,266
Pork belly.
Apple cider vinegar.
454
00:16:35,266 --> 00:16:36,500
Just a tiny bit of water.
455
00:16:36,500 --> 00:16:38,100
Black pepper. Brown sugar.
456
00:16:38,100 --> 00:16:40,000
Kosher salt.
Granulated garlic.
457
00:16:40,000 --> 00:16:41,367
-Hot sauce.
-Tiny bit.
458
00:16:41,367 --> 00:16:43,734
-[A.J.] A little
sweet chili sauce.
-And a bunch of greens.
459
00:16:43,734 --> 00:16:46,900
Cover them, bring it to boil,
and then let it simmer
for about two hours.
460
00:16:46,900 --> 00:16:49,266
-[Guy] Next up.
-Alabama white sauce
for our sandwich.
461
00:16:49,266 --> 00:16:50,598
Now, why do you call it
Alabama white sauce?
462
00:16:50,598 --> 00:16:51,100
Now, why do you call it
Alabama white sauce?
463
00:16:51,100 --> 00:16:52,266
It's mayonnaise-based.
464
00:16:52,266 --> 00:16:54,367
Thought Georgia
had their own thing
about not being--
465
00:16:54,367 --> 00:16:56,734
-We'll call it Tybee
white sauce, then.
-There you go.
466
00:16:56,734 --> 00:16:59,100
[A.J.] Some mayonnaise
in a bowl. We're gonna add
apple cider vinegar.
467
00:16:59,100 --> 00:17:00,900
A little grain mustard.
Brown sugar.
468
00:17:00,900 --> 00:17:02,266
-Horseradish.
-A good amount.
469
00:17:02,266 --> 00:17:03,367
[A.J.] Worcestershire.
470
00:17:03,367 --> 00:17:05,734
-Hot sauce.
Granulated onion.
-[Guy] And garlic.
471
00:17:05,734 --> 00:17:07,000
House-made Cajun seasoning.
472
00:17:07,000 --> 00:17:08,533
Black pepper.
A little lime juice.
473
00:17:08,533 --> 00:17:09,800
[Guy] Whisk that up.
474
00:17:09,800 --> 00:17:12,533
We're gonna just season
our flour to dress
the chicken.
475
00:17:12,533 --> 00:17:14,734
Seasoning salt.
A little black pepper.
476
00:17:14,734 --> 00:17:16,266
Kosher salt. Cayenne pepper.
477
00:17:16,266 --> 00:17:17,800
Garlic powder. There we go.
478
00:17:17,800 --> 00:17:19,734
We're gonna take
a double-lobed chicken breast.
479
00:17:19,734 --> 00:17:20,598
We're gonna buttermilk it.
480
00:17:20,598 --> 00:17:20,800
We're gonna buttermilk it.
481
00:17:20,800 --> 00:17:22,266
-And then right
into the flour.
-Buttermilk again?
482
00:17:22,266 --> 00:17:24,000
All this is just
for one thing.
483
00:17:24,000 --> 00:17:26,533
-This must be
on great sandwich.
-Yes, it is.
484
00:17:27,100 --> 00:17:28,533
Yes, it is.
485
00:17:28,533 --> 00:17:30,800
[A.J.] We're gonna start
by toasting our bread
and adding a little cheese,
486
00:17:30,800 --> 00:17:32,500
searing off
our smoked pork belly.
487
00:17:32,500 --> 00:17:34,066
Just a tiny bit of pork belly.
488
00:17:34,634 --> 00:17:35,867
Fried chicken.
489
00:17:35,867 --> 00:17:37,734
-Little bit
of these collard greens.
-You're not serious.
490
00:17:37,734 --> 00:17:40,000
[A.J.] I'm serious.
The Alabama white sauce.
491
00:17:40,000 --> 00:17:42,367
We're gonna top it off,
and that's it.
492
00:17:42,367 --> 00:17:45,634
This is so not even close
to being a grilled cheese.
493
00:17:45,634 --> 00:17:47,634
There's just a whisper
of cheese.
494
00:17:51,367 --> 00:17:53,634
I know I'm gonna end up
wearing some of this sandwich.
495
00:17:53,634 --> 00:17:55,800
The fried chicken is spot on.
496
00:17:55,800 --> 00:17:59,634
The pork belly is so tender
and delicious.
497
00:18:01,266 --> 00:18:02,533
The collard greens are money.
498
00:18:02,533 --> 00:18:05,467
The Tybee white sauce
is delicious.
499
00:18:05,467 --> 00:18:08,100
Acid and fat. A little bit
of that horseradish
coming through.
500
00:18:08,100 --> 00:18:11,800
Outstanding. I mean, like,
really, a great sandwich.
501
00:18:11,800 --> 00:18:14,000
All right. We got a Down South
out. Let's go.
502
00:18:14,000 --> 00:18:15,467
You can't go wrong
with pork belly and chicken.
503
00:18:15,467 --> 00:18:17,467
I mean, it's got a lot
of flavors going on here.
504
00:18:17,467 --> 00:18:18,867
[man] I'm from Alabama,
505
00:18:18,867 --> 00:18:20,598
and I don't remember
any Alabama white sauce
at home being this good.
506
00:18:20,598 --> 00:18:22,467
and I don't remember
any Alabama white sauce
at home being this good.
507
00:18:22,467 --> 00:18:24,734
The greens on this sandwich
are tremendous.
508
00:18:24,734 --> 00:18:26,734
-[Guy] The collard greens?
-[man] Big flavors.
509
00:18:26,734 --> 00:18:29,734
A good friend of ours
from northern California,
the Lands family.
510
00:18:29,734 --> 00:18:31,734
-I like the seasoning.
-Amazing.
511
00:18:31,734 --> 00:18:33,266
I need some shrimp up.
512
00:18:33,266 --> 00:18:35,367
It's the best restaurant
on the island.
513
00:18:35,367 --> 00:18:37,266
And he specializes mostly
in seafood.
514
00:18:37,266 --> 00:18:39,900
-One of the things I love
is the seafood cheesecake.
-The who, where, what?
515
00:18:39,900 --> 00:18:41,266
[laughs]
516
00:18:41,266 --> 00:18:43,900
Pan-seared scallops,
with a boiled
peanut succotash.
517
00:18:43,900 --> 00:18:46,800
I'm trying the scallops.
There's so much going on here.
518
00:18:46,800 --> 00:18:49,266
Home-made hummus
with the succotash.
519
00:18:49,266 --> 00:18:50,598
Succotash is a mixture
of peppers and corn,
boiled peanuts.
520
00:18:50,598 --> 00:18:53,467
Succotash is a mixture
of peppers and corn,
boiled peanuts.
521
00:18:53,467 --> 00:18:54,734
They all play well together.
522
00:18:54,734 --> 00:18:55,800
[Guy] So, what's
our next dish?
523
00:18:55,800 --> 00:18:57,634
We're gonna boil the peanuts
for the succotash.
524
00:18:57,634 --> 00:19:00,166
Kosher salt. Raw peanuts.
525
00:19:00,166 --> 00:19:01,734
Let the peanuts boil
and get a little tender.
526
00:19:01,734 --> 00:19:03,367
These are Sea Island peas.
527
00:19:03,367 --> 00:19:05,500
Then we're gonna add these
for about 45 minutes.
528
00:19:05,500 --> 00:19:06,734
We're gonna make the hummus.
529
00:19:06,734 --> 00:19:08,000
The Sea Island peas,
cooked off.
530
00:19:08,000 --> 00:19:10,100
Charred corn.
The charred jalapeno.
531
00:19:10,100 --> 00:19:11,734
Sesame oil. Kosher salt.
532
00:19:11,734 --> 00:19:13,166
Cumin. Chile de arbol.
533
00:19:13,166 --> 00:19:14,467
And some fresh lime juice.
534
00:19:14,467 --> 00:19:15,900
I give that
a couple minutes here.
535
00:19:15,900 --> 00:19:17,800
-[Guy] A little bit of garlic.
-And there we go.
536
00:19:20,467 --> 00:19:20,598
Wow. The charred
jalapeno sings.
537
00:19:20,598 --> 00:19:23,100
Wow. The charred
jalapeno sings.
538
00:19:23,100 --> 00:19:24,166
I'm not kidding you.
539
00:19:24,166 --> 00:19:25,734
This is one of the best things
I've had in a while.
540
00:19:25,734 --> 00:19:28,100
I would have that
on crostinis all day long.
541
00:19:28,100 --> 00:19:30,734
We don't have to make
the rest of the dish.
Ta-da! You win.
542
00:19:30,734 --> 00:19:32,734
[A.J.] Gonna go ahead
and cook our succotash.
543
00:19:32,734 --> 00:19:34,100
Onion. Peppers.
544
00:19:34,100 --> 00:19:35,734
Sweet potatoes. Corn.
545
00:19:35,734 --> 00:19:36,734
Boiled peanut mixture.
546
00:19:36,734 --> 00:19:37,734
Little bit of garlic.
547
00:19:37,734 --> 00:19:39,900
Salt and pepper.
A little Cajun spice.
548
00:19:39,900 --> 00:19:42,166
Season our tomatoes
in our house Cajun seasoning.
549
00:19:42,166 --> 00:19:44,734
-That's kind of like
a Southern staple, right?
-Absolutely.
550
00:19:44,734 --> 00:19:46,266
Black them on the flat top.
551
00:19:46,266 --> 00:19:48,266
Season our scallops
with a little salt and pepper.
552
00:19:48,266 --> 00:19:49,533
Right on the flat top.
553
00:19:49,533 --> 00:19:50,598
Lay down a little bit
of our hummus that we made.
554
00:19:50,598 --> 00:19:51,800
Lay down a little bit
of our hummus that we made.
555
00:19:51,800 --> 00:19:53,266
Hummus is out of control.
556
00:19:53,266 --> 00:19:54,266
[A.J.] Boiled
peanut succotash.
557
00:19:54,266 --> 00:19:56,467
We're gonna lay down
our tomatoes.
558
00:19:56,467 --> 00:19:58,100
Our scallops now.
559
00:19:58,100 --> 00:20:00,100
A little bit
of red pepper coulis.
560
00:20:00,100 --> 00:20:01,533
And we're ready to eat.
561
00:20:03,500 --> 00:20:05,900
Mmm. Chef, this doesn't
make any sense.
562
00:20:05,900 --> 00:20:08,333
Peanut succotash.
Never thought of that
in my life.
563
00:20:09,367 --> 00:20:12,533
Delicious.
Love the green tomato.
564
00:20:13,734 --> 00:20:16,533
Scallop is cooked perfectly.
Nice sear on that.
565
00:20:17,634 --> 00:20:19,000
Outstanding.
566
00:20:19,000 --> 00:20:20,598
All right.
Rolling on that succotash.
567
00:20:20,598 --> 00:20:21,100
All right.
Rolling on that succotash.
568
00:20:21,100 --> 00:20:23,066
-The scallops are really good.
-They're the bomb.
569
00:20:25,500 --> 00:20:27,533
Finished the jambalaya, Chef.
570
00:20:27,533 --> 00:20:29,467
If you wanna treat yourself,
come here.
571
00:20:29,467 --> 00:20:31,634
[Guy] This is a little
non-descript cafe
572
00:20:31,634 --> 00:20:33,500
in a strip mall
right by the beach.
573
00:20:33,500 --> 00:20:36,000
The book
doesn't match the cover.
574
00:20:36,000 --> 00:20:37,333
That's it.
This guy's the real deal.
575
00:20:38,800 --> 00:20:41,000
So, was this
a great road trip, or what?
576
00:20:41,000 --> 00:20:42,100
But don't you worry.
577
00:20:42,100 --> 00:20:45,100
I got plenty more joints
to find all over this country.
578
00:20:45,100 --> 00:20:49,367
I'll be looking for you
next time, on Diners,
Drive-Ins and Dives.
579
00:20:49,367 --> 00:20:50,598
What's that called?
A wardrobe killer?
580
00:20:50,598 --> 00:20:51,166
What's that called?
A wardrobe killer?
581
00:20:51,166 --> 00:20:52,500
[laughter]
582
00:20:52,500 --> 00:20:54,000
You're a bad person.
583
00:20:54,000 --> 00:20:55,467
Thank you.
584
00:20:55,467 --> 00:20:56,500
[laughs]
585
00:20:56,500 --> 00:20:57,800
People aren't gonna like you.
586
00:20:57,800 --> 00:20:58,600
-Appreciate that.
-[laughter]