1 00:00:01,467 --> 00:00:02,868 Hey, everybody, I'm Guy Fieri, and we're rolling out, 2 00:00:03,033 --> 00:00:06,267 looking for America's greatest "Diners, Drive-ins, and Dives." 3 00:00:06,434 --> 00:00:07,767 -[rock music plays] -This trip... 4 00:00:07,934 --> 00:00:08,968 I'm gonna stand over here. 5 00:00:09,133 --> 00:00:11,767 ...we've got dishes that are a real mouthful. 6 00:00:11,934 --> 00:00:14,300 -The chakalaka. -Boom, chakalaka? 7 00:00:14,467 --> 00:00:16,167 [Guy] Like bunny chow in North Carolina... 8 00:00:16,334 --> 00:00:17,567 Flavor City. 9 00:00:17,734 --> 00:00:19,467 ...chicken oysters in Florida... 10 00:00:19,634 --> 00:00:21,667 -Outstanding. -[Guy] Yeah, really dynamite. 11 00:00:21,834 --> 00:00:25,367 ...and a halal Mexican combo in San Jose, California. 12 00:00:25,534 --> 00:00:27,367 That's really the pièce de résistance. 13 00:00:27,534 --> 00:00:29,567 Putting together a monster mash up. 14 00:00:29,734 --> 00:00:31,367 Take that beautiful chili relleno and bury it 15 00:00:31,534 --> 00:00:32,868 into a burrito. 16 00:00:33,033 --> 00:00:34,100 Look at that! 17 00:00:34,267 --> 00:00:37,667 That's all right here, right now, on "Triple D." 18 00:00:37,834 --> 00:00:39,767 [main theme playing] 19 00:00:50,000 --> 00:00:51,868 All right, Hunter and I are here in San Jose, 20 00:00:52,033 --> 00:00:53,300 about five minutes from downtown. 21 00:00:53,467 --> 00:00:55,067 Now, Hunter, if I say that we're going to a restaurant 22 00:00:55,234 --> 00:00:56,667 that's serving halal meat. 23 00:00:56,834 --> 00:00:57,868 Middle-Eastern, that sounds awesome. 24 00:00:58,033 --> 00:00:59,033 Why does that have to be Middle-Eastern? 25 00:00:59,033 --> 00:01:01,167 What if I said we're having halal Chinese? 26 00:01:01,334 --> 00:01:02,701 -We're having Chinese? -No, we're not having Chinese. 27 00:01:02,868 --> 00:01:04,868 But if I said we're having halal Italian. 28 00:01:05,033 --> 00:01:06,367 -Are we having Italian? -No, we're not having Italian. 29 00:01:06,534 --> 00:01:08,868 -What if I said halal Mexican? -[Hunter] We're having Mexican? 30 00:01:09,033 --> 00:01:10,701 Yes, we're having Mexican. Where did I lose you? 31 00:01:10,868 --> 00:01:12,367 -This is El Halal Amigos. -[Hunter] Halal Mexican? 32 00:01:12,534 --> 00:01:13,868 Yes, I mean, come on, where did I lose you? 33 00:01:14,033 --> 00:01:15,067 [Hunter] Just start with that. 34 00:01:17,000 --> 00:01:19,167 Taco plate ready for table 11 on the window. 35 00:01:19,334 --> 00:01:21,868 I've been eating halal my whole life, so it's exciting to have 36 00:01:22,033 --> 00:01:23,667 one of the first halal Mexican restaurants 37 00:01:23,834 --> 00:01:24,767 here in the Bay Area. 38 00:01:24,934 --> 00:01:25,968 Spicy, let's go. 39 00:01:26,133 --> 00:01:28,067 You get your carne asada, your chicken. 40 00:01:28,234 --> 00:01:30,367 You have the spices that are layered. 41 00:01:30,534 --> 00:01:31,968 Enchiladas verde for you. 42 00:01:32,133 --> 00:01:34,167 There's a lot of heavy hitters here in San Jose, 43 00:01:34,334 --> 00:01:36,167 and I gotta say, Halal Amigos is one of them. 44 00:01:36,334 --> 00:01:37,400 Really? 45 00:01:37,400 --> 00:01:39,567 Premium upgraded meats, upgraded ingredients. 46 00:01:39,734 --> 00:01:41,868 [Guy] All made in house by "Triple D" alum, 47 00:01:42,033 --> 00:01:43,400 Hisham Abdelfattah, 48 00:01:43,567 --> 00:01:45,200 and his partner, Eddie Ruiz, 49 00:01:45,367 --> 00:01:47,767 who went from food truck to fast casual, 50 00:01:47,934 --> 00:01:49,367 with this culinary pairing. 51 00:01:49,534 --> 00:01:50,901 What makes halal? 52 00:01:51,067 --> 00:01:52,868 We're not using animals who eat animals. 53 00:01:53,033 --> 00:01:54,667 The pig is something that we can't use. 54 00:01:54,834 --> 00:01:56,667 The animal is hand cared for to the butcher. 55 00:01:56,834 --> 00:01:58,367 So there's a blessing and a process to that. 56 00:01:58,534 --> 00:01:59,767 -Where did the recipe -- -From him. 57 00:01:59,934 --> 00:02:01,567 -These are your recipes? -That's both of us. 58 00:02:01,734 --> 00:02:03,267 I gotta give him some credit, where credit's due. 59 00:02:03,434 --> 00:02:05,267 Barbacoa costillas for you. 60 00:02:05,434 --> 00:02:06,667 What's your favorite thing on the menu? 61 00:02:06,834 --> 00:02:08,267 The ribs. This is the best for me. 62 00:02:08,434 --> 00:02:10,767 Meat fell off the bone and that beef was fantastic. 63 00:02:10,934 --> 00:02:12,868 We got our barbacoa costillas plato. 64 00:02:13,033 --> 00:02:14,167 Our beef ribs and brisket. 65 00:02:14,334 --> 00:02:15,300 What does costillas mean? 66 00:02:15,467 --> 00:02:16,400 Ribs. 67 00:02:16,400 --> 00:02:18,367 So we're making the barbacoa marinade. 68 00:02:18,534 --> 00:02:19,868 -[Guy] OK. -[Hisham] Boiled guajillo. 69 00:02:20,033 --> 00:02:21,167 -Seeds and stems removed, got it. -Seeds out. 70 00:02:21,334 --> 00:02:23,767 Yep, thyme in, fresh oregano, some black pepper, 71 00:02:23,934 --> 00:02:26,467 onion powder, garlic powder, kosher salt. 72 00:02:26,634 --> 00:02:27,868 Pick up this bad boy really fast. 73 00:02:29,667 --> 00:02:30,767 Next up... 74 00:02:30,934 --> 00:02:32,467 We're gonna season our beef ribs with salt, pepper, 75 00:02:32,634 --> 00:02:33,868 garlic, everything by hand. 76 00:02:33,868 --> 00:02:36,300 Well, if you did it by foot, it would really be awkward. 77 00:02:36,467 --> 00:02:37,667 [Hisham] Then the guajillo salsa. 78 00:02:37,834 --> 00:02:39,000 [Guy] Lay it into the banana leaf, 79 00:02:39,167 --> 00:02:40,868 cover it, hit it with foil, into the oven. 80 00:02:41,033 --> 00:02:43,667 Four hundred degrees, for five to six hours. 81 00:02:43,834 --> 00:02:45,200 And how's the brisket get prepared? 82 00:02:45,367 --> 00:02:47,868 [Hisham] The same exact way, and let it rest overnight. 83 00:02:48,033 --> 00:02:51,000 Stick it in the oven for five hours, at 400 degrees. 84 00:02:52,501 --> 00:02:54,467 -Re-fried beans. -[Hisham] Now our Mexican rice. 85 00:02:54,634 --> 00:02:56,868 Some vegetable oil here. Fry some onions. 86 00:02:57,033 --> 00:02:58,567 And then we're gonna throw in pinto beans. 87 00:02:58,734 --> 00:03:00,667 -[Guy] Soaked and boiled. -[Hisham] A little bit of salt in there. 88 00:03:00,834 --> 00:03:02,167 Then we'll mash these as they heat up. 89 00:03:02,334 --> 00:03:03,667 -[Hisham] We'll mash these, yep. -[Guy] Toast the rice. 90 00:03:03,834 --> 00:03:04,868 [Hisham] And our vegetable oil here. 91 00:03:05,033 --> 00:03:06,000 We really want it to get brown. 92 00:03:06,167 --> 00:03:07,267 You need that texture. 93 00:03:07,434 --> 00:03:08,901 [Hisham] Garlic, salt, Sazon Goya. 94 00:03:09,067 --> 00:03:10,467 -[Guy] Tomatoes and onions? -[Hisham] Yes, sir. 95 00:03:10,634 --> 00:03:11,968 And water. Bring it up to a boil. 96 00:03:12,133 --> 00:03:13,567 -Takes about 30 minutes. -[Guy] I dig it. 97 00:03:13,734 --> 00:03:15,267 [Hisham] All right. We're gonna make our nar salsa. 98 00:03:15,434 --> 00:03:16,501 -Nar? -N-A-R. 99 00:03:16,667 --> 00:03:18,400 Nar in Arabic means fire. 100 00:03:18,567 --> 00:03:20,467 Start with deep fried chile de arbol. 101 00:03:20,634 --> 00:03:22,267 A few tomatoes. Blend this up. 102 00:03:22,434 --> 00:03:25,067 So why not the chilies into this at the same time? 103 00:03:25,234 --> 00:03:27,367 We wanna make sure that the chilies are blended well. 104 00:03:27,534 --> 00:03:29,200 Ultra fine. Who wants to sweat? 105 00:03:29,367 --> 00:03:31,200 Caramelized onions. Apple cider vinegar. 106 00:03:31,367 --> 00:03:33,067 -[Guy] Granulated garlic. -[Hisham] And some kosher salt. 107 00:03:33,234 --> 00:03:34,601 -I'm gonna stand over here. -[Hisham laughs] 108 00:03:36,667 --> 00:03:38,767 Like the roasted tomato, little bit of heat. 109 00:03:38,934 --> 00:03:40,367 That's like a really good table salsa. 110 00:03:40,534 --> 00:03:41,501 A hundred percent. 111 00:03:41,667 --> 00:03:42,634 [Hisham] We're ready to plate this. 112 00:03:42,634 --> 00:03:43,801 -This smells delicious. -Beans and rice. 113 00:03:43,968 --> 00:03:45,100 Banana leaf, for showmanship. 114 00:03:45,267 --> 00:03:46,300 Brisket at the bottom. 115 00:03:46,467 --> 00:03:48,501 Ribs -- boom. Queso fresco. 116 00:03:48,667 --> 00:03:50,167 Caramelized onions. Radish. 117 00:03:50,334 --> 00:03:51,567 Cilantro for everybody. 118 00:03:51,734 --> 00:03:53,067 Our sauce and our tortillas. 119 00:03:53,234 --> 00:03:54,400 Kind of build it as you want it. 120 00:03:54,567 --> 00:03:55,801 [Hisham] There's no wrong way to this dish. 121 00:03:55,968 --> 00:03:57,100 Mm. 122 00:03:57,100 --> 00:03:59,501 When you get the fat rendered down from that rib, 123 00:03:59,667 --> 00:04:01,767 that's really the pièce de résistance. 124 00:04:01,934 --> 00:04:03,868 [Hunter] That brisket is super moist. 125 00:04:04,033 --> 00:04:05,367 [Guy] You really can taste the beef in this. 126 00:04:05,534 --> 00:04:06,667 Good beefy. 127 00:04:06,834 --> 00:04:08,400 [Guy] I like a rice that has its own identity. 128 00:04:08,567 --> 00:04:10,767 -It's light and it's fluffy. -Mm-hmm. 129 00:04:10,934 --> 00:04:12,467 Mm, very good. Spot on. 130 00:04:12,634 --> 00:04:14,300 I have the barbacoa costillas. 131 00:04:14,467 --> 00:04:17,200 One of the most tender dishes that you'll ever have. 132 00:04:17,367 --> 00:04:19,901 The sauce has its own smoky flavor. 133 00:04:20,067 --> 00:04:21,467 [Hisham] Nice and juicy. Whoo! 134 00:04:21,634 --> 00:04:24,267 El Halal is a part of our community. 135 00:04:24,434 --> 00:04:26,100 [patron #1] People love to come down here and make this 136 00:04:26,267 --> 00:04:27,467 a destination spot. 137 00:04:27,634 --> 00:04:29,968 I just tell people, this is top-shelf street food. 138 00:04:30,133 --> 00:04:32,100 [Hisham] Chile relleno carne asada, ready at the window. 139 00:04:32,267 --> 00:04:34,267 [patron #2] You never really see a chile relleno in a burrito. 140 00:04:34,434 --> 00:04:36,100 Like, a package deal of goodness. 141 00:04:36,267 --> 00:04:37,501 We're gonna make our chile relleno salsa. 142 00:04:37,667 --> 00:04:39,868 Start off with some roasted tomatoes, black pepper, 143 00:04:40,033 --> 00:04:42,200 kosher salt, Mexican oregano, fresh garlic, 144 00:04:42,367 --> 00:04:43,667 caramelized onions. 145 00:04:43,834 --> 00:04:45,300 We gotta cook it down in vegetable oil 146 00:04:45,467 --> 00:04:46,601 for about 20 minutes. 147 00:04:46,767 --> 00:04:47,767 [Guy] OK, what are we gonna do next? 148 00:04:47,934 --> 00:04:49,167 We charred some poblano peppers. 149 00:04:49,334 --> 00:04:51,000 We sweat them inside of a plastic shopping bag. 150 00:04:51,167 --> 00:04:53,267 Let the heat from the inside kick off the skin. 151 00:04:53,434 --> 00:04:55,167 Take off as much char as possible. 152 00:04:55,334 --> 00:04:56,267 [Guy] Take the seeds out. 153 00:04:56,434 --> 00:04:58,167 Stuff this with some queso Oaxaca. 154 00:04:58,334 --> 00:04:59,367 Mexican string cheese. 155 00:04:59,534 --> 00:05:00,868 [Hisham] We wanna be able to seal it up. 156 00:05:01,033 --> 00:05:02,667 -I see what you're saying. -Not funny. 157 00:05:02,834 --> 00:05:04,067 -Hysterical. -Not funny. 158 00:05:04,234 --> 00:05:05,567 -[Hisham] Take this toothpick. -Give it a little weave. 159 00:05:05,734 --> 00:05:06,901 -There you go. -[Guy] Got it. 160 00:05:06,901 --> 00:05:09,367 -Egg whites. -The key to making the chile relleno. 161 00:05:09,534 --> 00:05:11,467 Just like, how the two beaters are different. 162 00:05:11,634 --> 00:05:13,000 [Hisham] We want to get it really fluffy. 163 00:05:13,167 --> 00:05:15,767 Throw some egg yolk in here for a little flavor, color. 164 00:05:15,934 --> 00:05:18,067 Flour this up right here. Hold it by the stem. 165 00:05:18,234 --> 00:05:19,567 That's a lot to do. 166 00:05:19,734 --> 00:05:21,100 [Hisham] Not deep fry, but pan fry. 167 00:05:21,267 --> 00:05:22,300 [Guy] Beautiful. 168 00:05:22,467 --> 00:05:23,801 Now I'm gonna start our carne asada. 169 00:05:23,968 --> 00:05:25,400 -[Guy] OK -- got it. -[Hisham] Halal skirt steak. 170 00:05:25,567 --> 00:05:26,868 We're gonna make the seasoning right now. 171 00:05:27,033 --> 00:05:29,667 Garlic powder, oregano, salt, black pepper, 172 00:05:29,834 --> 00:05:31,868 onion powder, taco seasoning. -[Guy] Taco seasoning? 173 00:05:32,033 --> 00:05:34,567 [Hisham] Season our steak, tortilla right here, 174 00:05:34,734 --> 00:05:37,868 some of our rice, beans. Throw some carne asada on here. 175 00:05:38,033 --> 00:05:39,767 Take that beautiful chile relleno and bury it 176 00:05:39,934 --> 00:05:41,367 into a burrito. -Right there, baby. 177 00:05:41,534 --> 00:05:43,000 Chile relleno salsa we made, sour cream. 178 00:05:43,167 --> 00:05:45,667 Pico de gallo, queso fresco. Fold this. 179 00:05:45,834 --> 00:05:47,767 -What size is that? -[Hisham] It's a big burrito. 180 00:05:47,934 --> 00:05:49,067 -Boom. -[Guy] Look at that. 181 00:05:49,234 --> 00:05:50,567 -[Hunter] Jeez. -Creamy and cheesy. 182 00:05:50,734 --> 00:05:51,601 [Hunter] Wow. 183 00:05:51,767 --> 00:05:52,868 Don't eat the foil again, Hunter. 184 00:05:53,033 --> 00:05:54,300 I had to take you to the vet last time. 185 00:05:55,901 --> 00:05:57,267 That chile is just toasted enough. 186 00:05:57,434 --> 00:05:58,667 The flesh is tender. 187 00:05:58,667 --> 00:06:00,300 [Hunter] Still got a little of that crunch from the fry. 188 00:06:00,467 --> 00:06:01,767 I think the carne asada is the way to go. 189 00:06:03,501 --> 00:06:04,667 The nar sauce. 190 00:06:04,834 --> 00:06:06,200 I'm being kind of nar-dy right now. 191 00:06:07,167 --> 00:06:08,267 [Hunter] That's the bite right there. 192 00:06:08,434 --> 00:06:09,601 -Yeah. -[Hunter] Good texture. 193 00:06:09,767 --> 00:06:10,868 [Guy] It's balanced. 194 00:06:12,200 --> 00:06:13,868 The fact that the two of us can't put that down 195 00:06:14,033 --> 00:06:15,868 is a perfect example. -Breakfast, lunch, and dinner right there. 196 00:06:16,033 --> 00:06:17,801 Chile relleno burrito with barbacoa is ready. 197 00:06:17,968 --> 00:06:19,100 [patron #3] It was really amazing. 198 00:06:19,267 --> 00:06:21,000 It was super tender. I don't think you can find it 199 00:06:21,167 --> 00:06:22,467 anywhere else like that in the Bay. 200 00:06:22,634 --> 00:06:24,267 And we love our orange sauce here in San Jose. 201 00:06:24,434 --> 00:06:25,534 Yeah, it's called nar. 202 00:06:25,701 --> 00:06:27,367 You gotta be in with the people. I know what it is. 203 00:06:27,534 --> 00:06:28,701 [Hisham] Nachos ready. 204 00:06:28,701 --> 00:06:31,767 The flavors are something everyone has to check out. 205 00:06:31,934 --> 00:06:33,100 [Guy] Here's what's fun about this. 206 00:06:33,100 --> 00:06:34,701 Everybody has the things that are important to them. 207 00:06:34,868 --> 00:06:36,400 And this is important to you and your religion 208 00:06:36,567 --> 00:06:38,000 that you wanna follow halal. 209 00:06:38,167 --> 00:06:40,200 But that doesn't mean that it can't transcend 210 00:06:40,367 --> 00:06:41,868 into other ethnicities. -No. 211 00:06:42,033 --> 00:06:43,100 [Guy] And you guys are doing this partnership, 212 00:06:43,100 --> 00:06:45,501 working outside of what is traditionally done. 213 00:06:45,667 --> 00:06:46,734 Respected. 214 00:06:46,734 --> 00:06:47,968 -Thank you, Chef. -Seriously, nice job, Chef. 215 00:06:49,267 --> 00:06:50,200 [Guy] And coming up... 216 00:06:50,367 --> 00:06:51,601 Hot! 217 00:06:51,601 --> 00:06:53,667 ...we're tucking into Black Mountain, North Carolina... 218 00:06:53,834 --> 00:06:54,868 If you're not having a good time here, 219 00:06:55,033 --> 00:06:56,400 it's 'cause you don't wanna have one. 220 00:06:56,567 --> 00:06:57,567 ...for believe it or not, 221 00:06:57,734 --> 00:06:59,968 authentic South African specialties. 222 00:07:00,200 --> 00:07:01,501 It's a cultural experience. 223 00:07:01,667 --> 00:07:03,601 It's a community experience -- outstanding. 224 00:07:09,000 --> 00:07:10,601 So I'm here in Black Mountain, North Carolina, 225 00:07:10,767 --> 00:07:12,300 20 minutes east of Asheville. 226 00:07:12,467 --> 00:07:14,367 I haven't said it in a long time on "Triple D," 227 00:07:14,534 --> 00:07:18,000 but I gotta say it on this one. If it's funky, I'll find it. 228 00:07:18,167 --> 00:07:19,601 And boy, is this joint funky. 229 00:07:19,767 --> 00:07:21,100 Old farmhouse, and then, there's kind of 230 00:07:21,267 --> 00:07:24,000 an outdoor shed area bar thing. 231 00:07:24,167 --> 00:07:25,000 Oh, there's a garden. 232 00:07:25,167 --> 00:07:26,100 They have chickens. 233 00:07:26,267 --> 00:07:27,767 They have pigs that they don't eat. 234 00:07:27,934 --> 00:07:30,267 And as you're going through all that, you think it's funky? 235 00:07:30,434 --> 00:07:31,567 Yeah. Here's what the menu is. 236 00:07:31,734 --> 00:07:33,100 It's South African, huh. 237 00:07:33,267 --> 00:07:35,634 There's a story and more. This is Bush Farmhouse. 238 00:07:38,100 --> 00:07:39,968 Ready, bobotie with curry and rice. 239 00:07:40,133 --> 00:07:42,000 You've never seen a place like this before. 240 00:07:42,167 --> 00:07:44,000 This fish is looking blacker. 241 00:07:44,167 --> 00:07:47,000 You feel like you're in a different place, even 242 00:07:47,167 --> 00:07:49,200 if you're just around the corner from home. 243 00:07:49,367 --> 00:07:51,868 [Guy] Which is the culmination of owner Mark Henegan going 244 00:07:52,033 --> 00:07:55,400 from his life in South Africa to the restaurant biz in New York 245 00:07:55,567 --> 00:07:58,501 to bring in a whole lot of funkiness to this old farmhouse 246 00:07:58,667 --> 00:08:00,567 with his sons, Troy and Skyler. 247 00:08:00,734 --> 00:08:02,200 Were you a restaurateur in South Africa? 248 00:08:02,367 --> 00:08:03,767 My dad had a little cafe, 249 00:08:03,934 --> 00:08:06,067 and my grandmother used to cook, and my mom used to cook. 250 00:08:06,234 --> 00:08:08,601 I just fell in love with food and this loving culture. 251 00:08:08,767 --> 00:08:09,801 And so what is the food? 252 00:08:09,801 --> 00:08:12,100 We kind of blended all the traditional foods 253 00:08:12,267 --> 00:08:14,767 with the Europeans that came in South Africa, the Greeks, 254 00:08:14,934 --> 00:08:16,367 the Indians, the Portuguese. 255 00:08:16,534 --> 00:08:17,467 What are we gonna make today? 256 00:08:17,634 --> 00:08:18,901 We're gonna do the pap and boerewors, 257 00:08:18,901 --> 00:08:21,467 traditional South African farm sausage, and the chakalaka. 258 00:08:21,634 --> 00:08:22,701 Boom, chakalaka? 259 00:08:22,868 --> 00:08:24,067 [patron #1] I like the chakalaka. 260 00:08:24,234 --> 00:08:27,267 It's like a beans and onions and gravy type of thing. 261 00:08:27,434 --> 00:08:30,167 [patron #2] You take the cornmeal, spinach, and the chutney, 262 00:08:30,334 --> 00:08:32,767 and the sausage, and mix it all together to get this beautiful 263 00:08:32,934 --> 00:08:34,667 combination of flavors. 264 00:08:34,834 --> 00:08:36,000 All right, so what are we getting into? 265 00:08:36,167 --> 00:08:37,467 [Mark] So we're making the spices 266 00:08:37,634 --> 00:08:39,100 for the boerewors. -The sausage. 267 00:08:39,267 --> 00:08:42,167 [Mark] What I like to do is just get some ice-cold water, 268 00:08:42,334 --> 00:08:45,667 cloves, coriander, allspice, garlic, 269 00:08:45,834 --> 00:08:47,067 salt and pepper, white vinegar, 270 00:08:47,234 --> 00:08:49,801 Worcester sauce, breadcrumbs, and paprika. 271 00:08:49,968 --> 00:08:51,701 -So ground beef, ground pork? -[Mark] Yep. 272 00:08:51,868 --> 00:08:54,267 [Guy] So we'll let this rest for 24 hours, then we'll case it, 273 00:08:54,434 --> 00:08:56,567 cook it on the grill outside. -And it gives all the flavor. 274 00:08:56,734 --> 00:08:58,167 So what do you do when it's snowing out there? 275 00:08:58,334 --> 00:08:59,267 Cook outside. 276 00:08:59,434 --> 00:09:00,701 What do you do when it's 110 degrees? 277 00:09:00,868 --> 00:09:03,167 -We cook outside. -From shorts to a parka. 278 00:09:03,334 --> 00:09:04,501 What are we gonna do next? 279 00:09:04,667 --> 00:09:06,901 [Mark] So we're gonna make ourselves some chakalaka. 280 00:09:07,067 --> 00:09:08,167 If I go to South Africa and I say, 281 00:09:08,334 --> 00:09:10,100 "Hey, I want some chakalaka," 282 00:09:10,267 --> 00:09:11,901 I'm not getting some half story from you, right? 283 00:09:12,067 --> 00:09:13,334 Oh, no. 284 00:09:13,334 --> 00:09:15,767 Chakalaka means something like, "I have no underwear on." 285 00:09:15,934 --> 00:09:19,167 Oil and onions, tomato paste, garlic, ginger. 286 00:09:19,334 --> 00:09:20,601 A lot of ginger in South Africa? 287 00:09:20,767 --> 00:09:21,801 [Mark] Oh, yeah. 288 00:09:21,801 --> 00:09:25,000 Salt and pepper, lemon juice, sugar, curry, 289 00:09:25,167 --> 00:09:28,367 tomatoes, peppers, some jalapenos, water. 290 00:09:28,534 --> 00:09:30,000 And then once that's all cooked down, 291 00:09:30,167 --> 00:09:31,367 we're gonna add in the carrots, 292 00:09:31,534 --> 00:09:32,567 and then you add the baked beans. 293 00:09:32,567 --> 00:09:34,267 -Out of a can? -Vegetarian baked beans, yeah. 294 00:09:34,434 --> 00:09:35,634 [Guy] So we just stew this down. 295 00:09:35,801 --> 00:09:38,000 And this, the chakalaka, is gonna go with the spinach. 296 00:09:38,167 --> 00:09:40,100 Which we call morogo -- it's like a spiced spinach. 297 00:09:40,267 --> 00:09:42,767 We put some onion, garlic, turmeric, 298 00:09:42,934 --> 00:09:46,167 pepper flakes, water, lemon juice, spinach, 299 00:09:46,334 --> 00:09:48,067 tomatoes, salt and pepper. -Love it. 300 00:09:48,234 --> 00:09:49,300 -So what's next? -[Mark] Pap. 301 00:09:49,467 --> 00:09:51,567 We use, like, Iwisa cornmeal from South Africa. 302 00:09:51,734 --> 00:09:53,767 You boil the water, put some salt, butter in, 303 00:09:53,934 --> 00:09:55,901 and then cornmeal, and stir until it gets really, 304 00:09:56,067 --> 00:09:57,767 really stiff to a consistency where you can eat it 305 00:09:57,934 --> 00:09:59,267 with your hands. -[Guy] OK. 306 00:09:59,434 --> 00:10:01,100 [Mark] Now we're gonna build our pap and boerewors plate. 307 00:10:01,267 --> 00:10:02,200 Look at that. 308 00:10:02,367 --> 00:10:03,267 [Mark] This is homemade chutney, 309 00:10:03,434 --> 00:10:05,767 tomato onion gravy, chakalaka. 310 00:10:06,868 --> 00:10:09,100 -[Guy] The pap. -[Mark] Spinach, sausage. 311 00:10:09,267 --> 00:10:11,300 Traditional, it would just be served just like that. 312 00:10:11,467 --> 00:10:13,501 Eat it with your hands, dip it into the sauce. 313 00:10:14,901 --> 00:10:17,601 I love eating with my hands. The chakalaka's no joke. 314 00:10:19,467 --> 00:10:22,000 Honestly, no two bites that I've had have been the same. 315 00:10:23,400 --> 00:10:25,300 You get some chakalaka and the burnt onion, 316 00:10:25,467 --> 00:10:27,567 a little kiss of that sweet chutney, or then you get over 317 00:10:27,734 --> 00:10:28,767 here to the spinach. 318 00:10:28,934 --> 00:10:32,200 But the through is this snap of this sausage. 319 00:10:33,701 --> 00:10:34,868 I get a little bit of the coriander, 320 00:10:35,033 --> 00:10:36,901 a little bit of the allspice. 321 00:10:37,067 --> 00:10:38,367 Delicious. 322 00:10:38,534 --> 00:10:39,567 Pap and boerewors. 323 00:10:39,734 --> 00:10:41,501 The chakalaka is delicious. 324 00:10:41,667 --> 00:10:43,901 I love that crunch of the sausage. 325 00:10:44,067 --> 00:10:45,467 -What do you think? -Fantastic. 326 00:10:45,634 --> 00:10:47,868 Definitely something unexpected for 327 00:10:48,033 --> 00:10:49,667 the Asheville area. 328 00:10:49,834 --> 00:10:51,100 It's a little bit off the beaten path. 329 00:10:51,267 --> 00:10:54,701 They've got this shop with South African wares and foods, 330 00:10:54,868 --> 00:10:56,968 and then there's this whole outdoor venue, 331 00:10:57,133 --> 00:10:58,100 and they do live music. 332 00:10:58,267 --> 00:10:59,968 All right, what are we gonna do next? 333 00:11:00,200 --> 00:11:01,567 All right, lovely, we're gonna be doing the... 334 00:11:01,734 --> 00:11:02,868 Did you just call me lovely? 335 00:11:03,033 --> 00:11:04,267 Yeah, we're gonna be doing the... 336 00:11:04,434 --> 00:11:06,100 -No, thank you, lovely. -...bunny chow. 337 00:11:06,267 --> 00:11:08,767 It's so authentically South African. 338 00:11:08,934 --> 00:11:10,300 Bunny chow will be. 339 00:11:12,767 --> 00:11:14,701 You can use spinach or you can use kale or whatever's like, 340 00:11:14,868 --> 00:11:16,567 you know, green on the scene. 341 00:11:16,734 --> 00:11:18,601 Whichever's green up on the scene? 342 00:11:18,767 --> 00:11:20,367 Is that a South African one liner? 343 00:11:20,534 --> 00:11:22,701 -No, I just made it up. -I want that T-shirt. 344 00:11:24,267 --> 00:11:25,467 Welcome back, "Triple D" 345 00:11:25,634 --> 00:11:27,167 hanging out in Black Mountain, North Carolina, 346 00:11:27,334 --> 00:11:29,968 with Chef Mark serving South African cuisine, 347 00:11:30,133 --> 00:11:31,000 Flavor City. 348 00:11:31,167 --> 00:11:33,167 We've got one oxtail, one octopus. 349 00:11:33,334 --> 00:11:35,267 [patron #1] I don't know anywhere else that you're gonna 350 00:11:35,434 --> 00:11:37,667 find the kind of food that you have here. 351 00:11:37,834 --> 00:11:39,300 How long on that bunny chow? 352 00:11:39,467 --> 00:11:41,467 I'm a bit of a snob when it comes to bunny chows. 353 00:11:41,634 --> 00:11:42,834 They nailed it. 354 00:11:42,834 --> 00:11:46,767 It's a delicious lamb curry inside this crusty bread. 355 00:11:46,934 --> 00:11:48,467 No bunnies were used in this chow. 356 00:11:48,634 --> 00:11:49,868 How old is this recipe? 357 00:11:49,868 --> 00:11:52,000 Bunny Chow's been around for a long time in South Africa. 358 00:11:52,167 --> 00:11:54,100 -Everybody knows about it? -Everybody knows bunny chow. 359 00:11:54,267 --> 00:11:56,801 [Mark] Well, we have here some locally sourced lamb. 360 00:11:56,968 --> 00:11:59,167 We give it a little bit of a sear, and then I'm gonna add 361 00:11:59,334 --> 00:12:02,367 every spice that you can think of that has curry spice in it. 362 00:12:02,534 --> 00:12:03,667 -[Guy] Hot curry. -Yeah, hot curry. 363 00:12:03,834 --> 00:12:05,000 Hot! 364 00:12:05,000 --> 00:12:06,801 [Mark] Now remove the lamb, and then we're gonna add 365 00:12:06,968 --> 00:12:10,100 onions, peppers, garlic... -[Guy] Ginger. 366 00:12:10,267 --> 00:12:13,267 ...ginger, jalapeno, turnips, and carrots. 367 00:12:13,434 --> 00:12:14,667 And then we're gonna add in the meat. 368 00:12:14,834 --> 00:12:16,100 Water in there. Just let it cook 369 00:12:16,267 --> 00:12:17,167 really, really slow. 370 00:12:17,334 --> 00:12:18,334 Got it. Bay leaf. 371 00:12:18,501 --> 00:12:19,901 -[Mark] Garam masala. -[Guy] Black pepper. 372 00:12:20,067 --> 00:12:21,167 [both] Rosemary and thyme. 373 00:12:21,334 --> 00:12:23,968 [Mark] Curry, water, potatoes, tomatoes, 374 00:12:24,133 --> 00:12:26,200 coconut milk, and chutney. -A little more water? 375 00:12:26,367 --> 00:12:27,901 [Mark] Simmer for at least an hour and a half, and that 376 00:12:28,067 --> 00:12:30,167 will all cook down beautifully. -[Guy] Love it. 377 00:12:30,334 --> 00:12:31,767 -So what's next? -Peach chutney. 378 00:12:31,934 --> 00:12:33,067 Throw in the onions. 379 00:12:33,234 --> 00:12:35,367 Ginger, pepper, garlic, mustard seed, 380 00:12:35,534 --> 00:12:37,200 red chili flake. -[Mark] Salt. 381 00:12:37,367 --> 00:12:39,567 -Turmeric, cinnamon. -Allspice. 382 00:12:39,734 --> 00:12:41,367 -Cumin. -Cumin, coriander. 383 00:12:41,534 --> 00:12:44,167 Once this is nicely roasted and brown, peaches, 384 00:12:44,334 --> 00:12:45,400 and then dried apricots. 385 00:12:45,567 --> 00:12:46,868 Raisins, brown sugar, 386 00:12:47,033 --> 00:12:48,667 and, of course, vinegar. -A little ACV. 387 00:12:48,834 --> 00:12:50,467 [Mark] Then we'll just make it nice and smooth. 388 00:12:50,634 --> 00:12:52,367 All right, now what are we gonna serve with this? 389 00:12:52,534 --> 00:12:54,267 [Mark] Take some hollowed out sourdough bread. 390 00:12:54,434 --> 00:12:56,300 So this is two portions, or is this a whole big one? 391 00:12:56,467 --> 00:12:57,901 In South Africa, you get a quarter bunny, 392 00:12:58,067 --> 00:12:59,267 or a half bunny, or a full bunny. 393 00:12:59,434 --> 00:13:01,000 -[Guy] That's the ordering method? -[Mark] Yes. 394 00:13:01,167 --> 00:13:03,000 Make a little hole in the middle, like a bread bowl. 395 00:13:03,167 --> 00:13:04,701 -[Guy] You're gonna grill this? -[Mark] Yeah. 396 00:13:04,868 --> 00:13:05,868 That's a nice warm loaf. 397 00:13:05,868 --> 00:13:07,667 And I like to put a lot of sauce into it. 398 00:13:07,834 --> 00:13:10,000 The bread really soaks it up. Tzatziki. 399 00:13:10,167 --> 00:13:13,000 The ever so traditional South African pico de gallo. 400 00:13:13,167 --> 00:13:15,000 -[Mark laughs] -[Guy] Chutney that we made. 401 00:13:15,167 --> 00:13:17,167 -Pickled carrots. -[Mark] Coconut on, and just some -- 402 00:13:17,334 --> 00:13:18,501 Just some hedge trimmings. 403 00:13:18,501 --> 00:13:20,467 [Mark] And some of the little fun stuff over there. 404 00:13:24,501 --> 00:13:26,467 The lamb's super tender. 405 00:13:26,634 --> 00:13:28,968 The sourdough bread bowl adds a ton of flavor. 406 00:13:30,467 --> 00:13:32,501 You're getting little bits of heat, then you're getting 407 00:13:32,667 --> 00:13:35,267 little bits of sweetness, and then you get the richness 408 00:13:35,434 --> 00:13:36,267 where you'll get the potatoes 409 00:13:36,434 --> 00:13:37,701 cooking down some of that starch. 410 00:13:37,868 --> 00:13:40,501 And then as you jump outside the bowl and you start picking 411 00:13:40,667 --> 00:13:42,901 up some of the tzatziki or you pick up some of the chutney, 412 00:13:43,067 --> 00:13:44,567 it just changes the whole recipe. 413 00:13:44,734 --> 00:13:47,767 For such an easygoing, laid-back dude, 414 00:13:47,934 --> 00:13:50,000 you sure are disciplined in pulling that flavor out. 415 00:13:50,167 --> 00:13:51,167 Outstanding. 416 00:13:52,467 --> 00:13:53,868 There's a proper bunny chow for you. 417 00:13:54,033 --> 00:13:56,000 The peach chutney gives it a little sweet. 418 00:13:56,167 --> 00:13:58,400 [patron #1] You've got these savory spices and the meat 419 00:13:58,567 --> 00:13:59,968 that's cooked to perfection. 420 00:14:00,200 --> 00:14:02,100 When you come here and you try this, it reminds you of home? 421 00:14:02,267 --> 00:14:03,167 Hundred percent. 422 00:14:03,334 --> 00:14:05,100 It feels like an international hug. 423 00:14:05,267 --> 00:14:07,000 People come back time and time again. 424 00:14:07,167 --> 00:14:08,367 [Guy] It's a cultural experience. 425 00:14:08,534 --> 00:14:10,000 It's a community experience. 426 00:14:10,167 --> 00:14:11,300 If you're not having a good time here, 427 00:14:11,467 --> 00:14:12,467 it's 'cause you don't wanna have one. 428 00:14:12,634 --> 00:14:13,567 Thanks for having me, man. 429 00:14:13,734 --> 00:14:14,667 -Thanks so much. -Really enjoyed it. 430 00:14:16,567 --> 00:14:18,701 Up next, in Boynton Beach, Florida... 431 00:14:18,868 --> 00:14:19,801 Share the magic. 432 00:14:19,968 --> 00:14:21,868 ...a funky joint raising the bar... 433 00:14:22,033 --> 00:14:23,400 A masterful dish. 434 00:14:23,567 --> 00:14:25,267 ...hunt familiar favorites. 435 00:14:25,434 --> 00:14:26,601 You may think you're getting chicken nuggets, 436 00:14:26,767 --> 00:14:28,167 but what you're getting is one of the more 437 00:14:28,334 --> 00:14:30,501 elevated levels of chicken and fried potatoes 438 00:14:30,667 --> 00:14:31,801 that you'll ever have. 439 00:14:35,100 --> 00:14:37,767 [gentle, rock music playing] 440 00:14:37,934 --> 00:14:39,267 All right, Hunter, if I said, 441 00:14:39,434 --> 00:14:41,300 "Don't judge a book by its cover," what would you think? 442 00:14:41,467 --> 00:14:43,100 Uh, probably something like, you know, "Winnie the Pooh." 443 00:14:43,267 --> 00:14:44,267 Winnie the Pooh? 444 00:14:44,434 --> 00:14:46,000 You got Tigger, you got Eeyore, 445 00:14:46,167 --> 00:14:47,267 Christopher Robin, Piglet. 446 00:14:47,434 --> 00:14:48,567 You know, there's more to the story. 447 00:14:48,734 --> 00:14:49,801 OK, now I got you, I got you. 448 00:14:49,801 --> 00:14:51,501 OK, well, we're here in Boynton Beach, Florida, 449 00:14:51,667 --> 00:14:53,801 and the restaurant we're gonna visit is kind of like, 450 00:14:53,968 --> 00:14:55,901 I guess, Winnie the Pooh, because there's so much more 451 00:14:56,067 --> 00:14:57,334 to what you're seeing. 452 00:14:57,501 --> 00:15:01,000 It's a very simple restaurant. It's got a very easygoing name. 453 00:15:01,167 --> 00:15:04,067 But the chef, his creativity, his background has all 454 00:15:04,234 --> 00:15:06,601 come together and taken what looks like regular food 455 00:15:06,767 --> 00:15:08,801 and elevated it to the next level. 456 00:15:08,968 --> 00:15:10,167 This is Driftwood. 457 00:15:11,968 --> 00:15:13,300 Fire on a steak tartare. 458 00:15:13,467 --> 00:15:15,267 Love coming to this spot because it's chef driven. 459 00:15:15,434 --> 00:15:17,167 He's just creative. He improvises. 460 00:15:17,334 --> 00:15:18,667 Got onion petals coming up. 461 00:15:18,834 --> 00:15:20,701 It's not just one type of cuisine. 462 00:15:20,868 --> 00:15:22,033 He merges all of it. 463 00:15:22,033 --> 00:15:24,067 [Guy] Which comes from chef and owner Jimmy Everett, 464 00:15:24,234 --> 00:15:26,267 taking cues from the top kitchens he's worked in 465 00:15:26,434 --> 00:15:28,767 all over the country before opening his own shop 466 00:15:28,934 --> 00:15:31,367 and doing things his own way. 467 00:15:31,534 --> 00:15:33,467 The first few years we were open, I was doing anything 468 00:15:33,634 --> 00:15:34,868 I could to stand out. 469 00:15:34,868 --> 00:15:37,300 But there was a certain point where I definitely focused 470 00:15:37,467 --> 00:15:39,467 very hard on things that are very accessible, 471 00:15:39,634 --> 00:15:40,868 that people recognize. -Right. 472 00:15:40,868 --> 00:15:42,868 So it's like, how do we make really cool things with it, 473 00:15:43,033 --> 00:15:44,467 but it reads very simple? 474 00:15:44,634 --> 00:15:45,534 [Guy] What are we making? 475 00:15:45,534 --> 00:15:47,000 [Jimmy] Smoked pork jowl fried rice. 476 00:15:47,167 --> 00:15:50,701 It's a really good mix of southern flavors and Asian, 477 00:15:50,868 --> 00:15:53,200 'cause they use collard greens in their kimchi. 478 00:15:53,367 --> 00:15:55,667 And then you get that yolk moment, and it's perfect. 479 00:15:55,834 --> 00:15:57,467 All right, let's get into this. 480 00:15:57,634 --> 00:15:59,267 [Jimmy] So we start with raw pork jowls, 481 00:15:59,434 --> 00:16:03,300 our pure kosher salt, brown sugar, coriander, mustard, 482 00:16:03,467 --> 00:16:06,968 crushed black pepper, garlic, thyme, chipotle powder, 483 00:16:07,133 --> 00:16:08,367 ground star anise. 484 00:16:08,534 --> 00:16:11,000 -[Guy] Just dry brine in the fridge. -[Jimmy] Yep. 485 00:16:11,167 --> 00:16:12,767 After a week, we're gonna rinse it. 486 00:16:12,934 --> 00:16:13,868 [Guy] Then you're gonna sous vide it. 487 00:16:14,033 --> 00:16:16,367 [Jimmy] 24 hours, 69 Celsius. 488 00:16:16,534 --> 00:16:18,767 Don't get into this Celsius thing with me. 489 00:16:18,934 --> 00:16:20,167 Celsius does not work for us. 490 00:16:20,334 --> 00:16:22,400 [Jimmy] After it's sous vide, we blast it in the smoker 491 00:16:22,567 --> 00:16:26,000 to get that flavor on there. 325, two to three hours. 492 00:16:26,167 --> 00:16:27,534 What are we into now? 493 00:16:27,534 --> 00:16:29,167 [Jimmy] Kimchi made with collard greens instead of napa cabbage. 494 00:16:29,334 --> 00:16:30,200 Got it. 495 00:16:30,367 --> 00:16:31,334 First, we're gonna make the paste. 496 00:16:31,501 --> 00:16:34,000 Fermented chilies, red miso, raw garlic. 497 00:16:36,267 --> 00:16:38,100 We're gonna mix the leaves with the stems. 498 00:16:38,267 --> 00:16:39,334 Raw onion. 499 00:16:39,334 --> 00:16:42,400 The salt is 2% to the weight of the total veg. 500 00:16:42,567 --> 00:16:44,367 -[Guy] OK. -We don't use a lot of percentages. 501 00:16:44,534 --> 00:16:46,267 We also don't use a lot of Celsius. 502 00:16:46,434 --> 00:16:47,868 [Jimmy] I'm gonna add this paste. 503 00:16:48,033 --> 00:16:50,501 Once it's all evenly coated, pack it in here. 504 00:16:50,667 --> 00:16:52,868 This is gonna let the gases release as it ferments. 505 00:16:53,033 --> 00:16:54,300 All right, what are we up to next, Chef? 506 00:16:54,467 --> 00:16:56,601 The rice. This is called a sushi sou. 507 00:16:56,767 --> 00:16:59,000 [Guy] Rice wine, vinegar, salt, sugar, and kombu. 508 00:16:59,167 --> 00:17:02,267 -[Jimmy] Mix it well and let it air dry overnight. -[Guy] Dig it. 509 00:17:02,434 --> 00:17:04,300 -So now we're making the pork jowl fried rice. -Got it. 510 00:17:04,467 --> 00:17:05,901 So this is the smoked, cured, 511 00:17:06,067 --> 00:17:08,100 sous vide smoked pork jowl. -[Guy] 16-year pork jowl. 512 00:17:08,267 --> 00:17:09,367 -Yeah, we got it. -[Jimmy] Yeah. 513 00:17:09,534 --> 00:17:11,000 I'm gonna start adding this rice. 514 00:17:11,167 --> 00:17:13,267 This is a K-Bravo daikon. It's a type of radish. 515 00:17:13,434 --> 00:17:14,667 [both] K-Bravo. 516 00:17:14,834 --> 00:17:16,567 [Jimmy] The collard green kimchi. 517 00:17:16,734 --> 00:17:19,501 The deglaze is garlic soy. Toss it around. 518 00:17:19,667 --> 00:17:21,400 And now we're gonna go on the plate with that. 519 00:17:21,567 --> 00:17:23,501 This is a local duck egg. 520 00:17:23,667 --> 00:17:25,501 Garlic on there. Fresh scallion. 521 00:17:26,567 --> 00:17:28,300 I know everybody at home is saying, 522 00:17:28,467 --> 00:17:29,868 "Oh, my God, he's eating a duck egg." 523 00:17:30,033 --> 00:17:31,200 No, you have to think about this 524 00:17:31,367 --> 00:17:32,701 in the realm of carbonara. 525 00:17:33,901 --> 00:17:36,767 Mm, that pork jowl is so tender. 526 00:17:36,934 --> 00:17:38,567 You know, when you go to a concert, 527 00:17:40,000 --> 00:17:42,701 there's always something that stands out. 528 00:17:42,868 --> 00:17:44,100 Mmm. 529 00:17:44,267 --> 00:17:46,667 I thought, for sure, it was gonna be the pork jowl. 530 00:17:46,834 --> 00:17:50,000 Then I thought, for sure, it was going to be the kimchi. 531 00:17:50,167 --> 00:17:52,467 Little did I know, and I don't wanna hear about it. 532 00:17:52,634 --> 00:17:53,701 I know what you're gonna say. 533 00:17:53,868 --> 00:17:56,400 The 137 and a half degree duck egg... 534 00:17:56,567 --> 00:17:57,567 [Hunter] At 62 degrees Celsius. 535 00:17:57,734 --> 00:17:59,367 ...was going to turn out to be 536 00:18:01,467 --> 00:18:04,100 the pièce de résistance. It's a masterful dish. 537 00:18:05,767 --> 00:18:07,267 -Pork jowl fried rice. -[patron #1] Thank you. 538 00:18:07,434 --> 00:18:08,467 It just blew my mind. 539 00:18:08,634 --> 00:18:09,968 Jimmy knows what he's doing in the kitchen. 540 00:18:10,133 --> 00:18:12,501 -New stuff every week. -Plating fish and chips. 541 00:18:12,667 --> 00:18:14,000 Everything's locally sourced. 542 00:18:14,167 --> 00:18:15,100 Boynton Beach needed this restaurant. 543 00:18:15,267 --> 00:18:16,167 -For sure. -[patron #2] Mm-hmm. 544 00:18:16,334 --> 00:18:18,667 The world needs this restaurant. 545 00:18:18,834 --> 00:18:21,868 And how would you describe the chicken nuggets and fries? 546 00:18:22,033 --> 00:18:23,367 Addicting. 547 00:18:23,367 --> 00:18:26,601 The best way I could describe the chicken oysters is southern 548 00:18:26,767 --> 00:18:28,601 comfort meets very elevated. 549 00:18:28,767 --> 00:18:31,000 Now, chicken oysters, there's only two per chicken. 550 00:18:31,167 --> 00:18:33,067 -See 'em right there? -[Hunter] Those little guys right there. 551 00:18:33,234 --> 00:18:34,400 [Jimmy] So we're just gonna cut that out. 552 00:18:34,567 --> 00:18:36,267 And we're gonna make our buttermilk marinade. 553 00:18:36,434 --> 00:18:39,300 Buttermilk, house made pickle juice, granulated garlic, 554 00:18:39,467 --> 00:18:41,367 chipotle powder, kosher salt. 555 00:18:41,534 --> 00:18:43,667 Add these oysters right in there and let it sit overnight. 556 00:18:43,834 --> 00:18:45,601 Then we'll pull it out and we'll dredge it. 557 00:18:45,767 --> 00:18:49,000 So AP flour, cornstarch, granulated garlic, 558 00:18:49,167 --> 00:18:52,767 black pepper, chipotle powder, kosher salt, baking powder, 559 00:18:52,934 --> 00:18:54,667 corn flakes. -[Guy] Over the dredge. 560 00:18:54,834 --> 00:18:56,567 [Jimmy] We're gonna let this air dry overnight, and then 561 00:18:56,734 --> 00:18:58,868 we're gonna deep fry it at 350 for four minutes. 562 00:19:00,067 --> 00:19:01,767 Is it served with a sauce or anything else? 563 00:19:01,934 --> 00:19:03,467 We have two sauces. So we're gonna start off 564 00:19:03,634 --> 00:19:04,968 with a sweet potato honey mustard -- 565 00:19:05,133 --> 00:19:06,767 roasted sweet potatoes, warm this up 566 00:19:06,934 --> 00:19:08,767 with some chicken stock, butter. 567 00:19:08,934 --> 00:19:10,267 While we're doing that, we can start building up 568 00:19:10,434 --> 00:19:11,701 this Huancaína sauce. 569 00:19:11,701 --> 00:19:15,667 Roasted yellow bell peppers, feta cheese, fresh lime juice, 570 00:19:15,834 --> 00:19:19,100 garlic confit, raw garlic, aji Amarillo paste. 571 00:19:19,267 --> 00:19:20,767 And emulsify with some oil. 572 00:19:20,934 --> 00:19:22,467 -[Jimmy] That's it. -Beautiful. 573 00:19:22,634 --> 00:19:24,801 And once this cools down fully, it's gonna have a little bit 574 00:19:24,968 --> 00:19:26,467 thicker of a consistency from that oil. 575 00:19:26,634 --> 00:19:28,200 -Oh, that's delicious. -That feta cheese 576 00:19:28,367 --> 00:19:29,667 is nice in there. I like that. 577 00:19:29,834 --> 00:19:31,200 [Jimmy] So now that this sweet potato and butter is all 578 00:19:31,367 --> 00:19:33,467 kinda just warmed through, blend it smooth. 579 00:19:33,634 --> 00:19:36,868 Add Dijon mustard, some local honey, salt, 580 00:19:37,033 --> 00:19:38,968 and that should be it. 581 00:19:39,133 --> 00:19:41,267 I also want it to look like honey mustard. 582 00:19:41,434 --> 00:19:43,901 It looks like honey mustard. It tastes like honey mustard. 583 00:19:44,067 --> 00:19:45,467 But it has a rich body. -Oh, it's cool. 584 00:19:45,634 --> 00:19:47,567 That's everything but just honey mustard. 585 00:19:47,734 --> 00:19:49,501 And this is coming with papas bravas. 586 00:19:49,667 --> 00:19:50,868 Yeah. We do a six piece in here. 587 00:19:51,033 --> 00:19:52,467 We just throw some of the bravas. 588 00:19:52,634 --> 00:19:55,667 And what I like to do, a little spill out the bag. 589 00:19:55,834 --> 00:19:57,100 Share the magic. 590 00:19:57,100 --> 00:19:58,767 Are you going potato first or are you going chicken first? 591 00:20:00,267 --> 00:20:01,367 One of the best parts of the chicken. 592 00:20:01,534 --> 00:20:02,501 Oh, my gosh. 593 00:20:02,667 --> 00:20:04,000 [Guy] The sauce is complemented incredibly. 594 00:20:04,167 --> 00:20:06,667 From creamy, sweet, to spicy. 595 00:20:08,167 --> 00:20:09,667 You may think you're getting chicken nuggets, 596 00:20:09,834 --> 00:20:12,367 but what you're getting is one of the more elevated levels 597 00:20:12,534 --> 00:20:14,968 of chicken and fried potatoes that you'll ever have. 598 00:20:15,133 --> 00:20:16,868 -Outstanding. -Yeah, really dynamite. 599 00:20:18,067 --> 00:20:19,667 -Fried chicken oysters. -[Guy] What do you think? 600 00:20:19,834 --> 00:20:20,868 I've never tried anything like that. 601 00:20:21,033 --> 00:20:22,067 That's really good. 602 00:20:22,067 --> 00:20:23,667 I would come back every single day for these. 603 00:20:23,834 --> 00:20:25,968 -Just for this. -It's like my favorite meal. 604 00:20:26,133 --> 00:20:28,267 -Dry rubbed wings. -He's just a great chef. 605 00:20:28,434 --> 00:20:31,601 -He knows what goes with what. -It's like Michelin level. 606 00:20:31,767 --> 00:20:33,868 We love food, and that's the most important thing. 607 00:20:34,033 --> 00:20:35,667 It's really one of the places you've gotta visit. 608 00:20:35,834 --> 00:20:37,400 Well done, buddy. Thank you. 609 00:20:39,868 --> 00:20:42,667 Was that a road trip or what? But don't worry. 610 00:20:42,834 --> 00:20:45,501 There's plenty more joints all over this great country. 611 00:20:45,667 --> 00:20:48,567 I'll be looking for you next time on "Triple D." 612 00:20:48,734 --> 00:20:50,167 It'll only be better with time. 613 00:20:50,334 --> 00:20:51,367 -Yep. -Uh, didn't put a timer. 614 00:20:51,534 --> 00:20:52,467 A little bit of heat. 615 00:20:52,634 --> 00:20:53,868 Second time you've tried the time joke. 616 00:20:54,033 --> 00:20:55,200 It wasn't funny the first time. 617 00:20:55,200 --> 00:20:56,601 I thought the second time was actually pretty good. 618 00:20:56,767 --> 00:20:57,868 -OK, that's third time. -It was funny. 619 00:20:58,033 --> 00:20:59,167 Third time's a charm.