1
00:00:00,601 --> 00:00:01,766
I'm Guy Fieri,
2
00:00:01,768 --> 00:00:03,736
we're rolling out looking
for America's greatest...
3
00:00:03,837 --> 00:00:06,138
[crowd in unison]
Diners, Drive-Ins, and Dives
4
00:00:06,240 --> 00:00:07,206
[all cheering]
5
00:00:07,208 --> 00:00:08,507
[Guy Fieri] This trip...
6
00:00:08,509 --> 00:00:10,109
Doing my best work
right now, folks.
7
00:00:10,111 --> 00:00:11,844
...we're hitting some surfs.
8
00:00:11,912 --> 00:00:12,945
Some lemon.
9
00:00:12,947 --> 00:00:14,546
...and keeping things savory
10
00:00:14,648 --> 00:00:16,315
That would go
in the Flavortown
Hall of Fame.
11
00:00:17,251 --> 00:00:19,284
We've got a local gem
in Puerto Rico...
12
00:00:19,286 --> 00:00:21,820
-This is legit.
-Yes, certainly.
13
00:00:21,822 --> 00:00:24,156
[Guy] ...mouthwatering
Mediterranean in Cleveland..
14
00:00:24,224 --> 00:00:26,058
That is lights out.
15
00:00:26,160 --> 00:00:28,093
...and a funky joint
in New Jersey...
16
00:00:28,095 --> 00:00:30,662
-Wow.
-...serving up earth...
17
00:00:30,731 --> 00:00:32,231
-They've invented fake bacon.
-[laughs]
18
00:00:32,233 --> 00:00:34,299
[Guy] ...that tastes as goo
as turf.
19
00:00:34,301 --> 00:00:36,502
This is dynamite.
20
00:00:36,504 --> 00:00:38,337
That's all right here,
right now,
21
00:00:38,439 --> 00:00:40,739
on Diners, Drive-Ins,
and Dives.
22
00:00:52,186 --> 00:00:53,652
So I'm here in Somerville,
New Jersey,
23
00:00:53,754 --> 00:00:55,921
and when I think New Jersey,
of course I think
of the first place
24
00:00:55,923 --> 00:00:57,189
we ever shot on Triple D,
25
00:00:57,191 --> 00:00:59,525
the Bayway Diner
in Linden, New Jersey.
26
00:00:59,527 --> 00:01:02,628
And I think about
Italian delis,
I think about pizza.
27
00:01:02,630 --> 00:01:05,464
You know what I don't
think about? Vegan.
No, not one bit.
28
00:01:05,533 --> 00:01:08,300
I'll tell you what,
the vegan movement
is alive and well.
29
00:01:08,302 --> 00:01:10,903
I'm here to check out
a joint where a guy
is doing a vegan menu,
30
00:01:10,905 --> 00:01:13,405
and he's also doing
a surf and turf menu.
31
00:01:13,407 --> 00:01:16,508
And he's come up
with a crazy name.
This is Turf, Surf, and Earth.
32
00:01:18,612 --> 00:01:19,611
[Byron Salazar]
Black bean burger.
33
00:01:19,613 --> 00:01:20,712
This place is amazing.
34
00:01:20,714 --> 00:01:22,247
It's why I'm here
three times a day.
35
00:01:22,349 --> 00:01:23,949
[waitress] Barbecue ranch
turkey burger.
36
00:01:23,951 --> 00:01:27,219
They have fish,
they have the regular meats,
they have the vegan.
37
00:01:27,221 --> 00:01:29,888
-I'm not a vegan, but I love
their vegan food.
-[Guy] Okay.
38
00:01:29,890 --> 00:01:32,724
I bring all my friends here.
It's always good.
39
00:01:32,726 --> 00:01:34,927
[Guy] And it's that somethin
for everyone menu
40
00:01:34,929 --> 00:01:37,563
that Byron Salazar
and Mackenzie Stahl targete
41
00:01:37,631 --> 00:01:39,131
when they opened the joint.
42
00:01:39,133 --> 00:01:40,933
I have one other location,
Warren, New Jersey.
43
00:01:41,034 --> 00:01:42,501
The first one's called
Turf and Surf
44
00:01:42,503 --> 00:01:44,403
and I really wanted to do
a turf, surf, and earth
45
00:01:44,405 --> 00:01:46,538
and evolve
the plant-based options.
46
00:01:46,640 --> 00:01:48,640
-You do a little mix
of everything.
-Everything, yeah.
47
00:01:48,742 --> 00:01:50,943
I have the po' boy sandwich.
48
00:01:50,945 --> 00:01:52,244
The po' boy has mushrooms,
49
00:01:52,346 --> 00:01:54,680
it's got a little bit
of a kick with the sauce.
50
00:01:54,748 --> 00:01:57,316
Everything that is inside,
it's just delicious.
51
00:01:57,318 --> 00:01:59,318
-[Guy] So what are we
making, chef?
-Vegan pepper jack cheese.
52
00:01:59,320 --> 00:02:01,019
[Salazar] We're gonna start
with soy milk,
53
00:02:01,021 --> 00:02:02,955
tapioca flour,
nutritional yeast,
54
00:02:03,056 --> 00:02:03,956
-kappa carrageenan.
-[Guy] What?
55
00:02:04,024 --> 00:02:05,357
It's a derivative of seaweed.
56
00:02:05,459 --> 00:02:07,126
So, it helps
with the gelling process.
57
00:02:07,128 --> 00:02:08,861
-To... [whistles]
-[laughs] Yeah.
58
00:02:08,929 --> 00:02:10,195
[whistles] [clicks tongue]
59
00:02:10,197 --> 00:02:12,798
Blend it all in there.
60
00:02:12,800 --> 00:02:14,199
[Guy] Heat it up, hit it
with the immersion blender,
61
00:02:14,201 --> 00:02:16,702
-and emulsify it
with the oil?
-Yeah.
62
00:02:16,704 --> 00:02:19,037
-Can we do the drizzle
to the schnizzle?
-Yeah.
63
00:02:19,106 --> 00:02:20,939
-Doing my best work
right now, folks.
-[laughs]
64
00:02:21,041 --> 00:02:22,908
[Salazar] Apple cider vinega
lactic acid,
65
00:02:22,910 --> 00:02:25,110
salt, onion powder,
garlic powder.
66
00:02:25,112 --> 00:02:27,045
[Guy] Sweated jalapenos,
chili flakes.
67
00:02:27,114 --> 00:02:30,048
-[Salazar] Yup. [laughs]
-This whole thing's
kinda cheesy.
68
00:02:30,150 --> 00:02:31,450
Put it in the refrigeration,
let it sit overnight.
69
00:02:31,552 --> 00:02:33,519
And the next day,
it'll be a nice, solid brick
70
00:02:34,522 --> 00:02:35,954
-So what's our next step?
-Plant-based mayo.
71
00:02:36,023 --> 00:02:38,157
-Doesn't sound sexy.
-Non-dairy mayo?
72
00:02:38,258 --> 00:02:41,527
-Non-dairy mayo sounds
a lot better.
-Sounds a lot better.
73
00:02:41,529 --> 00:02:45,330
Soy milk, agave,
apple cider vinegar.
salt, garlic powder,
74
00:02:45,332 --> 00:02:47,933
lactic acid
and our dry mustard powder.
75
00:02:48,035 --> 00:02:50,702
Pour the oil in slowly until
we get a nice thickness
out of it.
76
00:02:50,704 --> 00:02:52,037
You're killing me, Smalls.
77
00:02:52,039 --> 00:02:53,939
-Not in my contract.
-[laughs]
78
00:02:54,041 --> 00:02:55,707
[Guy] That tightens up
big-time.
79
00:02:56,744 --> 00:02:58,911
That is as thick,
it is creamy, and is rich.
80
00:03:00,047 --> 00:03:01,346
-That's better than mayo, bro.
-Yeah.
81
00:03:01,415 --> 00:03:03,415
So now we're gonna do
the chipotle mayo.
82
00:03:03,417 --> 00:03:04,716
[Guy] Chipotle and adobo.
83
00:03:04,718 --> 00:03:06,952
-[Salazar] Paprika.
-[Guy] And the lemon juice.
84
00:03:06,954 --> 00:03:08,187
-And this is the horseradish?
-Yup.
85
00:03:08,189 --> 00:03:09,821
[Guy] Dill, horseradish.
86
00:03:09,823 --> 00:03:12,257
-It's my own cooking demo.
-[Salazar] Lemon,
garlic powder.
87
00:03:12,326 --> 00:03:13,759
Now, do you use
a vegan Worcestershire?
88
00:03:13,827 --> 00:03:15,594
-I do use
a vegan Worcestershire.
-Fantastic.
89
00:03:15,596 --> 00:03:17,129
-Let's build the sandwich.
-Got it.
90
00:03:17,131 --> 00:03:19,898
[Salazar]
Start with oyster mushrooms
drop them into bean water
91
00:03:19,900 --> 00:03:21,033
with some apple cider vinega
92
00:03:21,134 --> 00:03:22,401
-Little flour, little panko.
-Yup.
93
00:03:22,403 --> 00:03:24,136
[Salazar] And from there,
straight into the fryer.
94
00:03:24,138 --> 00:03:27,906
Toasted pretzel bun with ou
homemade pepper jack cheese
chipotle mayo.
95
00:03:27,908 --> 00:03:30,042
[Guy] Pickles are a key,
oyster mushroom.
96
00:03:30,044 --> 00:03:32,044
-[Salazar] Horseradish sauce
-[Guy] Slaw.
97
00:03:32,112 --> 00:03:33,812
[Salazar] Chipotle mayo,
top it off.
98
00:03:35,149 --> 00:03:36,548
Ta-da.
99
00:03:38,752 --> 00:03:41,620
Delicious, chef
The oyster is the mushroom
for this.
100
00:03:41,622 --> 00:03:43,155
The right amount of crunch,
not too much breading.
101
00:03:44,625 --> 00:03:46,858
The mayos are awesome,
the pickles are must-have.
102
00:03:46,927 --> 00:03:48,426
Really needs the acid.
103
00:03:48,495 --> 00:03:51,563
This is the carnivore-killer.
This is big, it's rich,
it's meaty.
104
00:03:51,665 --> 00:03:52,831
It's got a little bit of funk.
105
00:03:54,101 --> 00:03:56,501
-Spot on.
-Let me get two
Grandma's Boys.
106
00:03:56,503 --> 00:03:58,203
The oyster mushroom
just fries perfectly.
107
00:03:58,205 --> 00:03:59,538
I love the mayo.
108
00:03:59,607 --> 00:04:01,139
This is Jen Ehrlacher,
109
00:04:01,208 --> 00:04:02,841
uh, good friends of mine.
110
00:04:02,843 --> 00:04:05,944
We've had great meals togeth
with our good friend
Rachel Ray.
111
00:04:06,013 --> 00:04:07,813
It's a genius idea that
they're doing here,
112
00:04:07,815 --> 00:04:10,716
offering all different facet
to proteins.
113
00:04:10,718 --> 00:04:12,351
I can get something
I really like,
114
00:04:12,419 --> 00:04:14,753
and my husband
can get something
he really likes here.
115
00:04:14,822 --> 00:04:17,422
The vegan food is so deceptive
you won't even know
it's vegan food.
116
00:04:18,058 --> 00:04:19,658
Vegan Turk'y Club, table 11.
117
00:04:19,727 --> 00:04:21,126
[man] I had the turk'y club
118
00:04:21,128 --> 00:04:24,763
with the bacon
and the lettuce, tomato,
and the sauces.
119
00:04:24,832 --> 00:04:26,098
Tastes just like meaty turke
120
00:04:26,100 --> 00:04:28,300
like the stuff you have
in Thanksgiving.
121
00:04:28,302 --> 00:04:30,636
We're gonna make
our turkey roast
for our turkey BLT.
122
00:04:30,704 --> 00:04:32,136
-This is vegan, also.
-All right.
123
00:04:32,138 --> 00:04:34,306
-So we're gonna add
our water, pressed tofu.
-I'm impressed.
124
00:04:34,308 --> 00:04:37,743
-[Guy] Nutritional yeast.
-Salt, miso paste,
apple cider vinegar.
125
00:04:37,844 --> 00:04:40,512
[Salazar] Some vegetable oil
mustard powder,
vegetable base.
126
00:04:40,514 --> 00:04:42,247
-[Salazar] Cooked mushrooms
-What kind of mushroom?
127
00:04:42,316 --> 00:04:43,615
Nebrodini biancos.
128
00:04:43,617 --> 00:04:44,750
That's what I thought
they were.
129
00:04:44,818 --> 00:04:47,052
You really wanna get
a smooth mixture.
130
00:04:47,054 --> 00:04:49,288
-So what do we do here?
-So we got our
vital weak gluten.
131
00:04:49,290 --> 00:04:52,124
Some flour, garlic,
last but not least,
the onion powder.
132
00:04:52,126 --> 00:04:56,328
Add our liquid portion,
and then we'll let it mix
for a while into a dough.
133
00:04:56,330 --> 00:04:59,798
Form two loaves and then wra
it up to be put in the oven
134
00:04:59,800 --> 00:05:03,201
-[Guy] At what temp?
-300 degrees for about
an hour and 20 minutes.
135
00:05:04,238 --> 00:05:05,937
So, now we're gonna make
our vegetable stock.
136
00:05:05,939 --> 00:05:07,739
Start with our water
and then our onions.
137
00:05:07,808 --> 00:05:10,542
Celery, carrots,
garlic, thyme,
138
00:05:10,611 --> 00:05:14,613
rosemary, sage,
our favorite ingredient,
some nutritional yeast.
139
00:05:14,615 --> 00:05:16,515
-You guys call it nooch?
-We call it nooch.
140
00:05:16,517 --> 00:05:18,016
Bay leaves, tamari.
141
00:05:18,018 --> 00:05:19,718
[Guy] What if it
was yesterday? What was it?
142
00:05:19,720 --> 00:05:22,988
-[in accent] "Yesterday"?
-Yeah. Not bad, not bad.
143
00:05:22,990 --> 00:05:24,589
[Salazar] Salt, sugar.
144
00:05:24,591 --> 00:05:25,957
-[Guy] How long are you
gonna let that go?
-About 30 minutes.
145
00:05:25,959 --> 00:05:28,060
-[Guy] We'll strain it?
So, our loaf is done.
-Mmm-hmm.
146
00:05:28,161 --> 00:05:29,261
[Salazar] Drop it
into our stock.
147
00:05:29,363 --> 00:05:30,929
-Where it'll absorb flavor?
-Absorb flavors.
148
00:05:30,931 --> 00:05:32,264
-[Guy] It'll cook how long
in there?
-20 minutes.
149
00:05:32,333 --> 00:05:34,232
-[Salazar] Slice it up.
-Got it, got it, okay.
150
00:05:34,334 --> 00:05:36,034
-We have our multigrain bread.
-Been toasted off.
151
00:05:36,036 --> 00:05:38,837
[Salazar] The mayo,
add avocado,
and our vegan bacon.
152
00:05:38,872 --> 00:05:40,605
-Do you make it
or you bring it in?
-We don't. We bring it in.
153
00:05:40,607 --> 00:05:43,208
-[Guy] Now, this is cooked?
-Yup, nice and crispy.
154
00:05:44,345 --> 00:05:48,146
I've never had vegan bacon
taste that good. Wow.
155
00:05:48,215 --> 00:05:50,215
-They've invented fake bacon.
-[laughs]
156
00:05:50,217 --> 00:05:52,517
[Salazar] All right, turkey
mustard, banana peppers,
157
00:05:52,519 --> 00:05:54,219
some lettuce, tomatoes.
158
00:05:54,221 --> 00:05:56,054
[Guy] Nice whole grain.
159
00:05:59,259 --> 00:06:01,159
This is dynamite.
160
00:06:01,261 --> 00:06:04,196
The texture of the turkey
is a cross between
161
00:06:04,198 --> 00:06:07,399
roasted turkey meat
and turkey lunchmeat
out of a package.
162
00:06:07,401 --> 00:06:09,401
Everything has a texture.
163
00:06:10,804 --> 00:06:13,105
That's a turkey sandwich that
I would order every day.
164
00:06:13,107 --> 00:06:15,507
-It's very light.
-Yeah. Could run
a mile after this.
165
00:06:15,509 --> 00:06:18,043
Well, I don't know. I mean,
you gotta be able to run
a mile in the first place.
166
00:06:18,112 --> 00:06:19,411
Let's not kid ourselves.
167
00:06:19,413 --> 00:06:20,912
[Salazar]
This is the turk'y club.
168
00:06:20,914 --> 00:06:23,615
Crunchiness of the bacon
really comes out nice.
169
00:06:23,617 --> 00:06:25,317
If I didn't know it was vegan,
170
00:06:25,319 --> 00:06:27,419
there's no way I would
guess it at all.
171
00:06:27,421 --> 00:06:28,553
-[claps]
-I think it's outstanding.
172
00:06:28,622 --> 00:06:30,322
That's what I'm saying.
173
00:06:30,324 --> 00:06:33,425
-[waitress] Nachos.
-It's just one of those places
you can't get enough of.
174
00:06:33,427 --> 00:06:36,094
Dynamite restaurant,
dynamite concept,
175
00:06:36,096 --> 00:06:38,964
-and the delivery
is excellent. Well done.
-Appreciate it.
176
00:06:41,301 --> 00:06:44,569
[Guy] Up next, a real deal
spot in San Juan, Puerto Ric
177
00:06:44,571 --> 00:06:46,505
This guy right here,
make it happen, Captain.
178
00:06:46,507 --> 00:06:48,507
Scored with shrimp
empanadas...
179
00:06:48,509 --> 00:06:49,608
That's on point.
180
00:06:49,610 --> 00:06:51,643
...home run hot sauce...
181
00:06:51,745 --> 00:06:53,311
I could easily get in trouble
with that.
182
00:06:53,313 --> 00:06:55,647
...and hitting a triple
with one of my favorites.
183
00:06:55,749 --> 00:06:59,050
I didn't want anybody to mess
with my mofongo.
Now I have three fongo.
184
00:07:00,554 --> 00:07:01,520
[in accent]
The court must be out.
185
00:07:01,522 --> 00:07:02,687
The jury's coming over.
186
00:07:02,756 --> 00:07:04,289
-I didn't think the accent
was so bad.
-Oh, really?
187
00:07:04,291 --> 00:07:06,391
-[in accent] Next on Diners
Drive-Ins, and Dives.
-And Dives.
188
00:07:06,393 --> 00:07:07,826
-[laughs]
-And Dives.
189
00:07:10,664 --> 00:07:13,031
I'm here in Puerto Rico,
PR as the locals call it,
190
00:07:13,033 --> 00:07:14,566
on Ashford Avenue.
191
00:07:14,568 --> 00:07:17,102
This is kind of like
a hotel row where
all the tourists come.
192
00:07:17,104 --> 00:07:18,804
You can find all kinds
of restaurants down here.
193
00:07:18,806 --> 00:07:22,340
But can you find yourself
a real deal
Puerto Rican restaurant
194
00:07:22,442 --> 00:07:24,109
serving meals
like Grandma made?
195
00:07:24,111 --> 00:07:26,845
You will, right here.
This is Orozco's.
196
00:07:26,947 --> 00:07:29,514
-[bell rings]
-Beef empanadas.
197
00:07:29,516 --> 00:07:30,615
From 1 to 10, it's a 10.
198
00:07:30,617 --> 00:07:31,850
[chef] Alcapurrias ready.
199
00:07:31,852 --> 00:07:34,152
[man] Curry bean style
Puerto Rican cuisine,
200
00:07:34,221 --> 00:07:36,822
spicy but not hot.
201
00:07:36,824 --> 00:07:40,192
I always pass by and say,
"I gotta go to this place.
This is Orozco's."
202
00:07:40,194 --> 00:07:41,927
It's like soul food.
203
00:07:41,929 --> 00:07:44,529
[Guy] And this food definite
runs deep in the soul
204
00:07:44,531 --> 00:07:46,665
of the owner, Jaime Orozco,
205
00:07:46,733 --> 00:07:49,100
who runs this spot
alongside his wife, Maria,
206
00:07:49,102 --> 00:07:52,504
and learned the tricks
of the trade from
his late father.
207
00:07:52,506 --> 00:07:54,039
-Your dad was a restaurateur.
-Yes.
208
00:07:54,041 --> 00:07:55,340
[Jaime Orozco] I started
working with him,
209
00:07:55,409 --> 00:07:57,509
I was studying
computer engineering.
210
00:07:57,511 --> 00:07:59,244
And I realized that
my life was here.
211
00:07:59,313 --> 00:08:01,246
So, I used to have
a restaurant down the block.
212
00:08:01,315 --> 00:08:03,048
For 30 years,
he owns this place
213
00:08:05,052 --> 00:08:06,551
and we build this from
ground to the top.
214
00:08:06,620 --> 00:08:10,055
And I try to keep it as a ho
cooking as close as we can.
215
00:08:11,058 --> 00:08:13,325
[speaking foreign language]
216
00:08:13,327 --> 00:08:17,429
Trifongo is yucca,
which is cassava in English,
217
00:08:17,431 --> 00:08:20,031
the sweet
and the green plantain.
218
00:08:20,033 --> 00:08:22,200
On top is the pork,
it's really spiced
really well.
219
00:08:22,202 --> 00:08:23,735
It was really delicious.
220
00:08:23,837 --> 00:08:25,704
Puerto Rico is known
for mofongo,
221
00:08:25,706 --> 00:08:27,506
one of my favorite things
in the world to eat.
222
00:08:27,508 --> 00:08:29,174
But if one fongo's not enough,
223
00:08:29,176 --> 00:08:31,710
come on down for three fongos.
224
00:08:31,712 --> 00:08:33,612
[Orozco] So we gotta make
the wrap for the pork.
225
00:08:33,614 --> 00:08:35,947
-We have sazon with achiote.
-Beautiful color in that.
226
00:08:35,949 --> 00:08:37,415
[Orozco] Oregano,
chicken base,
227
00:08:37,417 --> 00:08:39,150
-adobo, bay leaves.
-Adobo.
228
00:08:39,219 --> 00:08:42,521
-Garlic paste, sofrito,
cooking wine.
-Okay.
229
00:08:42,523 --> 00:08:44,523
[Orozco] The pork, of course
We'll take the skin off
230
00:08:44,525 --> 00:08:45,924
and put some holes
in the middle.
231
00:08:45,926 --> 00:08:47,959
-I like it.
-Garlic in the holes.
232
00:08:48,028 --> 00:08:49,394
[Orozco] One, two...
233
00:08:49,396 --> 00:08:51,463
-Three fongo.
-Three fongo.
234
00:08:51,565 --> 00:08:53,899
[Orozco] I put the wrap
seasoning here on top,
235
00:08:53,901 --> 00:08:55,433
cover that with the skin.
236
00:08:55,502 --> 00:08:56,635
Put some water here
237
00:08:56,703 --> 00:08:58,169
and then we cover overnight.
238
00:08:58,205 --> 00:08:59,638
-[Guy] Then we roast it
in the morning.
-Correct.
239
00:08:59,739 --> 00:09:01,640
3 to 4 hours at 350.
240
00:09:01,708 --> 00:09:04,009
-We're gonna do
the trifongo now.
-Green plantain.
241
00:09:04,011 --> 00:09:05,777
And sometimes they're
difficult to peel.
242
00:09:05,779 --> 00:09:08,413
-[Orozco] We have
sweet plantains.
-Same thing, just ripe.
243
00:09:08,415 --> 00:09:11,116
[Orozco] And the cassava,
this is a little tougher,
of course.
244
00:09:11,118 --> 00:09:13,618
-that's just the beginning,
folks, stick around.
-That's just the beginning
245
00:09:13,620 --> 00:09:14,619
of the long route.
246
00:09:14,621 --> 00:09:15,853
The long road.
247
00:09:15,855 --> 00:09:17,956
[Orozco] Plantains to fry,
three, four minutes.
248
00:09:18,025 --> 00:09:19,424
Boil the cassava.
249
00:09:19,426 --> 00:09:21,793
Gonna take that sweet
and green plantain together.
250
00:09:21,795 --> 00:09:24,963
Couple of cassavas,
some garlic, butter, adobo.
251
00:09:25,065 --> 00:09:26,398
This is looking good for me
right now, folks.
252
00:09:26,400 --> 00:09:28,600
And then we'll take the maceta
in the pilon.
253
00:09:28,602 --> 00:09:30,035
And every order
is done this way.
254
00:09:30,136 --> 00:09:31,803
-We don't have any sitting
on the steam table.
-No.
255
00:09:31,805 --> 00:09:33,805
-[Orozco] You put it
in the mold.
-Make a little cavity.
256
00:09:33,807 --> 00:09:36,207
-[Orozco] Now we work
with the pernil.
-Beautiful.
257
00:09:36,810 --> 00:09:38,510
Okay. Look at that.
258
00:09:39,513 --> 00:09:41,580
[Orozco] Get a pan
with some juice.
259
00:09:41,582 --> 00:09:43,448
-Some of the fat
and the marinade, got it.
-Yes.
260
00:09:43,450 --> 00:09:45,750
[Orozco] And we just heat i
up a little bit, put it righ
in the middle.
261
00:09:45,819 --> 00:09:47,319
-I'll put the cup upside down.
-Got it.
262
00:09:47,321 --> 00:09:48,520
-Don't worry, don't worry.
-No, listen.
263
00:09:48,522 --> 00:09:50,322
I've heard "don't worry"
before, you just do.
264
00:09:50,324 --> 00:09:51,689
[Orozco] You see?
265
00:09:51,691 --> 00:09:53,458
Famous last words when you're
the one with a blue shirt on.
266
00:09:53,527 --> 00:09:55,427
[Orozco] Put some pork
right here on top.
267
00:09:55,429 --> 00:09:56,595
I can do
a dance party tonight.
268
00:09:56,597 --> 00:09:58,530
[Orozco] Drop whatever
is left of the juice.
269
00:09:58,532 --> 00:10:00,198
Cilantro and alfalfa.
270
00:10:00,200 --> 00:10:01,800
Why would you put
alfalfa sprouts?
271
00:10:01,802 --> 00:10:03,101
[Orozco] It's what
makes it prettier.
272
00:10:03,103 --> 00:10:05,003
The trifongo roast pork.
273
00:10:07,507 --> 00:10:10,642
This is dynamite.
It takes mofongo
to a new level.
274
00:10:11,278 --> 00:10:12,410
Thank you.
275
00:10:12,412 --> 00:10:14,779
[Guy] One minute you get
sweet plantain,
276
00:10:14,781 --> 00:10:16,080
little banana flavor.
277
00:10:16,149 --> 00:10:18,817
Next you get really creamy,
which I know is the cassava.
278
00:10:18,819 --> 00:10:20,652
Then you get
some hard texture,
279
00:10:20,754 --> 00:10:23,221
a little more chew to it,
which I know
is the green plantain.
280
00:10:23,223 --> 00:10:25,523
Then you get a little
kiss of the garlic,
281
00:10:25,525 --> 00:10:27,425
incredibly flavorful pork
282
00:10:27,427 --> 00:10:29,327
and the jus of the pork.
283
00:10:30,631 --> 00:10:32,464
Very moist. This right here
284
00:10:32,532 --> 00:10:34,933
makes me feel like
I'm at Grandma's house.
285
00:10:36,603 --> 00:10:38,403
I didn't want anybody
to mess with my mofongo.
286
00:10:38,405 --> 00:10:39,838
Now I have three fongo.
287
00:10:40,907 --> 00:10:42,440
Trifongo pernil congri.
288
00:10:42,509 --> 00:10:44,175
An amazing dish.
289
00:10:44,177 --> 00:10:47,445
The different mixtures
of flavors
is a perfect combination.
290
00:10:47,547 --> 00:10:49,714
Whole red snapper ready,
rice and beans and tostones.
291
00:10:49,716 --> 00:10:51,216
Is this as authentic
292
00:10:51,218 --> 00:10:53,718
-as you've had
at anybody's home?
-It is.
293
00:10:53,720 --> 00:10:54,919
-I love this island.
-Yeah.
294
00:10:54,921 --> 00:10:56,955
[Guy] I love the people,
I love the culture,
295
00:10:57,057 --> 00:10:58,423
I love the style,
I love the food,
296
00:10:58,425 --> 00:10:59,791
I love the music,
I mean, the whole thing.
297
00:10:59,793 --> 00:11:02,327
This restaurant's right
by the beach,
I can see the waves.
298
00:11:02,329 --> 00:11:04,161
It's really the ideal spot.
299
00:11:04,163 --> 00:11:06,064
[Guy] We're hanging out
in Puerto Rico,
we're right down by the wate
300
00:11:06,133 --> 00:11:08,700
Chef Jaime knocks it out
with the three fongo.
301
00:11:08,702 --> 00:11:10,502
You wanna see what's next?
We'll see you in a bit.
302
00:11:10,504 --> 00:11:11,669
I can't eat all this,
303
00:11:11,671 --> 00:11:13,204
-but I'm gonna wanna
take it to go.
-[laughs]
304
00:11:18,245 --> 00:11:21,112
Welcome back, Triple D,
hanging out in PR,
Puerto Rico.
305
00:11:21,114 --> 00:11:24,616
Chef Jaime, right here,
in downtown hotel row,
306
00:11:24,618 --> 00:11:26,051
right across from the beach
307
00:11:26,053 --> 00:11:27,852
And you're making this happen
17 years?
308
00:11:27,921 --> 00:11:29,054
-18 years.
-18 years.
309
00:11:29,790 --> 00:11:31,356
It's local cuisine.
310
00:11:31,458 --> 00:11:32,791
[waitress] Fish ceviche.
311
00:11:32,793 --> 00:11:34,259
[woman] We get a lot
of fresh fish.
312
00:11:34,327 --> 00:11:37,929
It is good for fishermen
and it is good
for our kitchen.
313
00:11:37,931 --> 00:11:39,264
Shrimp empanadas ready.
314
00:11:39,365 --> 00:11:41,833
Shrimp empanadas
are my favorite,
I love seafood.
315
00:11:41,902 --> 00:11:43,802
[man] And then if you want
some little heat,
316
00:11:43,804 --> 00:11:47,405
you put some of the spicy
sauce on top, also.
317
00:11:47,407 --> 00:11:49,107
-[Guy] What's up next?
-[Orozco] Shrimp empanadas.
318
00:11:49,109 --> 00:11:51,042
-Another one
of the staples here?
-For sure.
319
00:11:51,044 --> 00:11:53,611
[Orozco] We're gonna do
some of the Creole sauce.
Green pepper.
320
00:11:53,613 --> 00:11:55,814
-Any oil, anything? Nada.
-No, no just dry.
321
00:11:55,816 --> 00:11:57,515
[Orozco] Onions, tomate,
322
00:11:57,517 --> 00:11:59,250
vino blanco de cocinar.
323
00:11:59,352 --> 00:12:00,418
Cooking wine, got it.
324
00:12:00,420 --> 00:12:02,821
-Adobo, chicken base.
-Oregano.
325
00:12:02,823 --> 00:12:05,323
[Orozco] Sazon con achiote.
The red is the achiote.
326
00:12:05,325 --> 00:12:06,858
-From the annatto seed.
-Garlic.
327
00:12:06,960 --> 00:12:08,426
-Epazote?
-Racao.
328
00:12:08,428 --> 00:12:10,161
Racao! Thought I had it.
329
00:12:10,197 --> 00:12:11,329
[Orozco] And tomato paste.
330
00:12:11,331 --> 00:12:13,364
-Pate de tomate? Pasta!
-Pasta.
331
00:12:13,433 --> 00:12:14,599
[Orozco] Pasta de tomate.
332
00:12:14,601 --> 00:12:15,800
I'm trying, folks.
333
00:12:15,802 --> 00:12:17,435
[Orozco] And then we put
some water.
334
00:12:17,537 --> 00:12:19,137
Once it's boiling,
335
00:12:19,139 --> 00:12:21,406
put some cornstarch
and water just to thicken
it out a little bit.
336
00:12:21,408 --> 00:12:23,742
Use that to cook the shrimp,
what about the hot sauce?
337
00:12:23,810 --> 00:12:25,043
Oh, let's do it, right away.
338
00:12:25,145 --> 00:12:27,011
-Hot sauce in Puerto Rico.
-Yes.
339
00:12:27,013 --> 00:12:28,213
It's not any hot sauce.
340
00:12:28,215 --> 00:12:30,749
-Oh, dude, you're telling me.
-It's Orozco's hot sauce.
341
00:12:30,850 --> 00:12:32,550
[Orozco] Red chili flakes,
garlic paste.
342
00:12:32,619 --> 00:12:33,952
Cooking wine.
343
00:12:33,954 --> 00:12:35,553
-Sazon.
-Sazon. We...
344
00:12:35,655 --> 00:12:37,722
-Called achiote.
-Achiote, you got that right.
345
00:12:37,724 --> 00:12:38,823
[Orozco] Spanish paprika.
346
00:12:38,825 --> 00:12:40,625
-Chili powder, or? Okay.
-Chili powder.
347
00:12:40,627 --> 00:12:41,860
[Guy] Pickled jalapenos.
348
00:12:41,961 --> 00:12:42,927
Cayenne liquid.
349
00:12:42,929 --> 00:12:43,928
-Cayenne liquid?
-Cayenne liquid.
350
00:12:43,930 --> 00:12:45,230
-[Guy] Which is hot sauce.
-Yes.
351
00:12:46,233 --> 00:12:47,432
That's wing sauce.
352
00:12:48,201 --> 00:12:49,701
Get some of that in your eye.
353
00:12:49,703 --> 00:12:51,236
Yeah, that's right,
look in there.
354
00:12:51,304 --> 00:12:53,638
-[Guy] We cook this down.
All right.
-Simmer.
355
00:12:53,707 --> 00:12:55,173
[Orozco] And then we pour
in the bottles directly.
356
00:12:55,175 --> 00:12:56,708
Now we build the empanada.
357
00:12:56,710 --> 00:12:58,376
-[Orozco] Shrimps.
-That have been chopped up
a little.
358
00:12:58,378 --> 00:13:01,045
[Orozco] With a little wine
with some Creole sauce
already done.
359
00:13:01,047 --> 00:13:04,149
We're gonna use the dough,
then we put the shrimps
in the middle
360
00:13:04,250 --> 00:13:05,850
-with some cheese.
-That's it?
361
00:13:05,952 --> 00:13:07,619
Want more cheese? No problem.
362
00:13:07,621 --> 00:13:09,220
[Guy] The tricolor
bell peppers.
363
00:13:09,222 --> 00:13:11,389
-[Orozco] And then we
close it all over.
-That's it?
364
00:13:11,391 --> 00:13:12,790
-No.
-There's more.
365
00:13:12,792 --> 00:13:14,526
-[Guy] We'll see if he gets
that fold right.
-Yeah, yeah.
366
00:13:14,528 --> 00:13:17,428
[Orozco]
And then in the deep fryer
for four or five minutes.
367
00:13:17,430 --> 00:13:18,796
[Guy] Let's see it.
368
00:13:18,798 --> 00:13:21,933
The shrimp empanadas
and our homemade hot sauce,
cilantro.
369
00:13:26,439 --> 00:13:27,872
That's on point.
370
00:13:27,874 --> 00:13:29,908
The Creole shrimp,
you didn't overcook them,
371
00:13:29,910 --> 00:13:32,310
so they're still nice
and tender.
372
00:13:33,513 --> 00:13:36,447
The boss of the sauce
is the hot sauce.
373
00:13:36,549 --> 00:13:37,682
Slamming.
374
00:13:39,653 --> 00:13:42,821
-Legit, bro. That how your
pops picked it up?
-Yeah.
375
00:13:42,823 --> 00:13:44,789
Dynamite. It's not too spicy.
376
00:13:44,791 --> 00:13:47,125
That acid coming in from
the pickled jalapenos,
377
00:13:47,127 --> 00:13:50,128
you can put that
on just about anything.
Flip-flop.
378
00:13:51,531 --> 00:13:53,398
Shrimp empanadas,
five minutes.
379
00:13:53,400 --> 00:13:55,533
I love the shrimp
on the inside,
380
00:13:55,635 --> 00:13:57,135
it's seasoned,
cooked so perfectly.
381
00:13:57,237 --> 00:13:59,304
The kicker with the pique,
the hot sauce.
382
00:13:59,306 --> 00:14:01,806
Yeah, I could easily get
in trouble with that.
383
00:14:01,808 --> 00:14:03,441
Puerto Rican
combination ready.
384
00:14:03,510 --> 00:14:05,643
I like this restaurant
so much.
385
00:14:05,745 --> 00:14:06,611
This is the place.
386
00:14:06,613 --> 00:14:08,313
-This is legit.
-Yes, exactly.
387
00:14:08,315 --> 00:14:10,615
It's a must if you come
to Puerto Rico.
388
00:14:10,617 --> 00:14:12,917
[Guy] This right here, bud.
389
00:14:12,919 --> 00:14:15,220
I had a lot of choices
on the menu that
I could've picked.
390
00:14:15,222 --> 00:14:16,654
But it's your dad's hot sauce.
391
00:14:16,723 --> 00:14:18,223
I know how proud your dad
is of you.
392
00:14:18,225 --> 00:14:20,325
There's gotta be something
that he put this together.
393
00:14:20,327 --> 00:14:21,292
Have to be.
394
00:14:21,294 --> 00:14:22,927
-Gives me goosebumps.
-Me, too.
395
00:14:22,929 --> 00:14:24,229
[Guy] And I appreciate you
having me.
396
00:14:24,231 --> 00:14:26,698
-We've been blessing.
-My friend, I feel the same.
397
00:14:26,700 --> 00:14:28,433
-Nice to meet you.
-Thank you very much.
398
00:14:28,501 --> 00:14:31,603
Wait till you find this place
right down here in hotel row.
399
00:14:31,605 --> 00:14:34,138
But this guy right here,
make it happen, Captain.
400
00:14:37,277 --> 00:14:40,044
Coming up, Mediterranean
madness in Ohio...
401
00:14:40,113 --> 00:14:41,646
You're gonna get us both
kicked out of Cleveland.
402
00:14:41,715 --> 00:14:43,514
...like outstanding octopus.
403
00:14:43,516 --> 00:14:45,316
That puts you
right into Greece.
404
00:14:45,318 --> 00:14:48,519
...and a simple staple
taken over the top.
405
00:14:48,521 --> 00:14:50,087
That is, without question,
406
00:14:50,089 --> 00:14:52,724
one of the most tender,
fluffiest, flavorful meatballs
I've ever had.
407
00:14:58,064 --> 00:14:59,364
So I'm here
in Cleveland, Ohio,
408
00:14:59,432 --> 00:15:01,532
and it's been a while since
I've visited, let me tell you.
409
00:15:01,601 --> 00:15:03,101
My cousins remind me
of it all the time.
410
00:15:03,103 --> 00:15:05,403
You know, the food scene
is really blowing up here.
411
00:15:05,405 --> 00:15:07,906
And with so much culture,
when I hear that there's
a Greek joint
412
00:15:07,908 --> 00:15:09,774
where they're importing
their own goods,
413
00:15:09,776 --> 00:15:11,042
you know I gotta check it out.
414
00:15:11,144 --> 00:15:13,244
This is Astoria Cafe
and Market.
415
00:15:13,313 --> 00:15:14,979
A gyro, falafel ready.
416
00:15:14,981 --> 00:15:19,217
Astoria is probably the most
authentic Mediterranean
restaurant in Cleveland.
417
00:15:19,219 --> 00:15:21,219
[man] You can go all out
and get a four-course meal
418
00:15:21,221 --> 00:15:23,321
or you can just come grab
a beer and a pizza.
419
00:15:23,323 --> 00:15:25,290
All right, I'm dropping pasta.
420
00:15:25,292 --> 00:15:28,559
It's a place to get
fine imported wine
and cheeses.
421
00:15:28,661 --> 00:15:30,962
[Guy] Which is how cousins
George Kantzios...
422
00:15:30,964 --> 00:15:32,063
How are the meatballs?
423
00:15:32,131 --> 00:15:34,065
[Guy] ...and Steve Daniels
first rolled out,
424
00:15:34,133 --> 00:15:37,135
leaning into their
Greek heritage
in the import business.
425
00:15:37,203 --> 00:15:39,404
We started, literally,
as a wholesale.
426
00:15:39,406 --> 00:15:42,106
We wanted to do primarily
Mediterranean products.
427
00:15:42,108 --> 00:15:45,677
This is awesome.
Beautiful market,
love the deli case.
428
00:15:45,679 --> 00:15:47,145
Dolmades.
429
00:15:47,147 --> 00:15:49,113
[Guy] And when they expande
into a full-blown restaurant
430
00:15:49,115 --> 00:15:51,316
they brought in Chef
Cory Kobrinski
431
00:15:51,318 --> 00:15:53,751
to keep the Mediterranean
vibe alive.
432
00:15:53,753 --> 00:15:55,152
[Cory Kobrinski]
Octopus ready.
433
00:15:55,154 --> 00:15:58,089
When you think
of octopus, you go,
"I'm not eating octopus."
434
00:15:58,091 --> 00:16:00,158
But no, this octopus
is very good.
435
00:16:00,259 --> 00:16:01,726
It's one of the best things
on the menu by far.
436
00:16:01,761 --> 00:16:04,429
-[Guy] What are we
making today?
-Our Octopus alla Karvouna.
437
00:16:04,431 --> 00:16:06,397
[Kobrinski] That's, uh, jus
a charcoal-grilled octopus.
438
00:16:06,399 --> 00:16:09,133
Tenderize it first
with a mallet.
439
00:16:09,235 --> 00:16:11,436
From there, we're gonna
tenderize it with some
baking soda.
440
00:16:11,504 --> 00:16:13,972
-Let it rest for an hour.
-Got it.
441
00:16:13,974 --> 00:16:15,807
[Kobrinski] We're gonna buil
our poaching liquid.
442
00:16:15,908 --> 00:16:18,309
Water, white wine,
our olive oil.
443
00:16:18,311 --> 00:16:20,244
That is some Greek olive oil.
444
00:16:20,246 --> 00:16:22,513
[Kobrinski] We're gonna thro
our lemons in, kinda keep th
in the corners.
445
00:16:22,515 --> 00:16:24,148
I'm not from Cleveland
and everything,
446
00:16:24,217 --> 00:16:26,718
but I'm just gonna go
out there, there's no corner
in a round pan.
447
00:16:26,819 --> 00:16:30,388
We're gonna add our garlic,
smashed, black peppercorns,
two bay leaves.
448
00:16:30,390 --> 00:16:32,523
The secret ingredient,
our wine cork.
449
00:16:32,525 --> 00:16:34,726
That's a Old World thing.
When you're
poaching something,
450
00:16:34,728 --> 00:16:35,827
you add a wine cork.
451
00:16:35,928 --> 00:16:37,829
[people laughing]
452
00:16:37,930 --> 00:16:39,897
[Kobrinski] Now, bring this
up to a simmer,
453
00:16:39,899 --> 00:16:41,299
and then we're gonna add
the body.
454
00:16:41,301 --> 00:16:42,533
Any "body" hear that?
455
00:16:44,137 --> 00:16:45,203
[crickets chirping]
456
00:16:45,205 --> 00:16:46,804
-[microphone feedback]
-Is this...
457
00:16:46,806 --> 00:16:48,439
[Kobrinski] We're gonna
look to keep that
temperature around
458
00:16:48,508 --> 00:16:49,907
-temperature around
180 degrees to 190 degrees,
-Okay.
459
00:16:49,909 --> 00:16:52,343
anywhere from
60 to 90 minutes.
460
00:16:52,445 --> 00:16:54,979
It's time to clean
and cut down the octopus.
461
00:16:54,981 --> 00:16:57,815
[Guy] Rest in the olive oil
we go to the grill, fantasti
462
00:16:57,917 --> 00:17:00,918
A little dressed salad,
add a little tail piece
right there.
463
00:17:00,920 --> 00:17:03,221
Cut down into some pinwheels.
464
00:17:03,223 --> 00:17:05,056
We're gonna do a little
finishing sauce here.
465
00:17:05,158 --> 00:17:07,692
Cabernet vinegar,
Picual olive oil.
466
00:17:07,694 --> 00:17:10,628
-Where's that from?
-Spain. Just great,
peppery flavor.
467
00:17:10,730 --> 00:17:12,096
[Kobrinski] Dress the octopu
468
00:17:12,098 --> 00:17:14,332
Fresh thyme, rosemary,
and oregano.
469
00:17:17,137 --> 00:17:19,604
It's delicious.
You can taste the octopus.
470
00:17:19,606 --> 00:17:21,606
There's a little bit chew
to it,
471
00:17:21,608 --> 00:17:23,775
but not chew like
you're fighting it.
472
00:17:24,778 --> 00:17:28,046
This Cabernet vinegar
and olive oil,
473
00:17:28,114 --> 00:17:29,781
the olive oil
is really pronounced.
474
00:17:29,783 --> 00:17:32,350
The salad is a nice
little respite,
a nice little break.
475
00:17:32,419 --> 00:17:36,054
That puts you right
into Greece. Excellent.
That's prime time.
476
00:17:36,122 --> 00:17:37,555
[Kobrinski] First octopus,
going down.
477
00:17:37,624 --> 00:17:39,791
This is my cousin, Ellis.
What do you think
of the octopus?
478
00:17:39,793 --> 00:17:42,260
You get a little sweet
from the dressing
479
00:17:42,361 --> 00:17:45,730
and it goes well
with the saltiness
of the octopus.
480
00:17:45,732 --> 00:17:48,433
It's super tender
and full of flavor.
481
00:17:48,534 --> 00:17:50,201
[Guy] Iberico going down.
482
00:17:50,203 --> 00:17:52,236
Part of a good meal
is good ingredients.
483
00:17:52,305 --> 00:17:53,371
They've got it.
484
00:17:53,373 --> 00:17:54,939
I've got the veal and lamb
ricotta meatballs.
485
00:17:54,941 --> 00:17:57,041
[woman] Best thing on menu'
the meatballs,
486
00:17:57,043 --> 00:18:00,411
because the flavor
that comes out of them,
it's different layers.
487
00:18:00,413 --> 00:18:02,113
Veal and lamb with the cheese.
488
00:18:02,115 --> 00:18:03,781
One of the best I've ever had.
489
00:18:03,783 --> 00:18:06,417
-And we are making?
-[Kobrinski] Veal, lamb,
and ricotta cheese meatballs.
490
00:18:06,419 --> 00:18:09,253
Nice lamb shoulder and then
we got a veal chuck roll here.
491
00:18:09,322 --> 00:18:11,355
Cut this into strips,
492
00:18:11,457 --> 00:18:14,125
partially freeze to get it
cold for grinding.
493
00:18:14,127 --> 00:18:17,095
-Let's do it, buddy.
-We're gonna start off
by building our ricotta mix.
494
00:18:17,097 --> 00:18:18,429
-Where is this out of?
-Italy.
495
00:18:18,431 --> 00:18:21,032
Beautiful. I've never seen
ricotta come in a can.
496
00:18:21,034 --> 00:18:24,302
Parsley, minced garlic,
kosher salt.
497
00:18:24,304 --> 00:18:27,205
-That is creamy.
-Black pepper,
matsutake shoyu.
498
00:18:27,207 --> 00:18:28,906
[Guy] That's what I was
just gonna say.
499
00:18:28,908 --> 00:18:31,442
You just took this completely
out of the Mediterranean
and went [whistles].
500
00:18:31,511 --> 00:18:34,112
I like to put Cleveland flairs
on things, is what we say.
501
00:18:34,114 --> 00:18:35,947
-Did your eyes light up
when you said it?
-A little bit.
502
00:18:35,949 --> 00:18:37,648
[people laughing]
503
00:18:37,650 --> 00:18:40,318
[Kobrinski] Take our milk
and cream mixture,
add to the panko breadcrumb
504
00:18:40,320 --> 00:18:43,121
Then we'll mix in the veal
and the lamb,
form the meatballs.
505
00:18:43,123 --> 00:18:44,721
[Kobrinski] Dredge them
in flour,
506
00:18:44,723 --> 00:18:47,158
fry them in some olive oil
just to get a nice,
crispy outside
507
00:18:47,260 --> 00:18:49,026
-and then we'll finish
in the oven.
-[Guy] I love it.
508
00:18:49,028 --> 00:18:51,129
-Next step.
-I'm making our house
tomato sauce.
509
00:18:51,131 --> 00:18:53,364
[Kobrinski] Olive oil, butte
red pepper flakes.
510
00:18:53,433 --> 00:18:56,000
-Add great Greek oregano.
-[Kobrinski] And our
minced garlic.
511
00:18:56,002 --> 00:18:57,034
[Guy] San Marzanos.
512
00:18:57,036 --> 00:18:59,403
Give it a stir
to incorporate everything.
513
00:18:59,405 --> 00:19:02,273
Add our sachet of carrots,
yellow onions,
514
00:19:02,275 --> 00:19:04,308
-[Guy] Okay.
-basil stems, and a little bit
of garlic.
515
00:19:04,310 --> 00:19:06,210
-Dude, I thought that was
a pillowcase full of stuff.
-[laughs]
516
00:19:06,212 --> 00:19:08,112
-Cops are coming, drop it.
-[laughs]
517
00:19:08,114 --> 00:19:10,314
[Kobrinski] Let that simmer
for about three hours.
518
00:19:10,316 --> 00:19:12,683
Finish it with fresh parsley
oregano, and basil.
519
00:19:12,685 --> 00:19:14,719
-[Guy] And a little salt
and pepper.
-And, uh, fish sauce.
520
00:19:14,721 --> 00:19:16,621
You're gonna get us both
kicked out of Cleveland.
521
00:19:16,623 --> 00:19:18,789
-We'll get into making
the pasta.
-All-purpose flour,
522
00:19:18,791 --> 00:19:22,593
semolina flour, eggs,
and egg yolks, salt.
523
00:19:22,595 --> 00:19:24,829
-[Guy] Traditional pasta.
-We're hand-mixing the dough,
524
00:19:24,831 --> 00:19:27,298
letting it rest for about
30 minutes and then
we'll start sheeting it.
525
00:19:27,300 --> 00:19:29,767
-And are we doing fettucine?
-We're gonna end
with fettucine.
526
00:19:29,769 --> 00:19:31,836
Anything else we're making?
Do we wanna go throw
the pottery
527
00:19:31,838 --> 00:19:32,970
for the plate in the back?
528
00:19:32,972 --> 00:19:34,438
[Kobrinski] So our house-mad
pasta is done.
529
00:19:34,440 --> 00:19:36,874
I like to add
a little bit of butter,
a little bit of Parmesan.
530
00:19:36,876 --> 00:19:38,142
Why, 'cause my kids
are showing up?
531
00:19:38,244 --> 00:19:39,677
[Kobrinski] Nothing better
than a buttered noodle.
532
00:19:39,679 --> 00:19:41,312
Make me a T-shirt
that says that.
533
00:19:41,314 --> 00:19:43,014
[Kobrinski] Pull our meatbal
out of the oven,
534
00:19:43,016 --> 00:19:46,217
finish with our tomato sauce
some nice aged Parmesan.
535
00:19:47,820 --> 00:19:49,320
Gosh, so light
it almost flew away.
536
00:19:51,324 --> 00:19:52,990
That is, without question,
537
00:19:52,992 --> 00:19:56,093
one of the most tender,
fluffiest, lightest,
538
00:19:56,095 --> 00:19:57,628
flavorful meatballs
I've ever had.
539
00:19:57,630 --> 00:20:00,231
A little unique richness
that comes in from the lamb
540
00:20:01,301 --> 00:20:02,900
And the pasta's
delicious, too.
541
00:20:02,902 --> 00:20:05,136
And the tomato sauce
is spot on,
very nice and rustic.
542
00:20:05,205 --> 00:20:06,938
That's what we call
destination meatball.
543
00:20:06,940 --> 00:20:08,806
That would go
in the Flavortown
Hall of Fame.
544
00:20:11,110 --> 00:20:12,810
That is lights out.
545
00:20:12,812 --> 00:20:14,812
[Kobrinski] All right,
I'm gonna finish these
meatballs here in a sec.
546
00:20:14,914 --> 00:20:16,681
-[Guy] How's the meatball?
-Nice and fluffy.
547
00:20:16,683 --> 00:20:18,416
With a good glass of red wine,
it's a good meal.
548
00:20:18,418 --> 00:20:19,784
[man] This is amazing.
549
00:20:19,786 --> 00:20:21,219
-Legit?
-Super legit.
550
00:20:21,221 --> 00:20:23,221
All right, Dolmades,
fried chicken.
551
00:20:23,223 --> 00:20:25,723
Everyone that comes
to Cleveland, I tell them
about this place.
552
00:20:25,725 --> 00:20:27,825
I don't know what else
to tell you. You wanna make
some other stuff?
553
00:20:27,894 --> 00:20:29,894
'Cause if you do, I need to go
take a nap in my car.
554
00:20:29,896 --> 00:20:31,429
-But it's a little cold
to be outside, so.
-Oh, okay.
555
00:20:31,431 --> 00:20:32,897
[Guy] I'm gonna go back
into the warehouse,
556
00:20:32,899 --> 00:20:36,400
shoplift a few things,
and then invite
some friends over.
557
00:20:36,402 --> 00:20:37,467
-Thank you, appreciate it.
-Boom.
558
00:20:39,539 --> 00:20:41,606
That's it for this week,
but don't you worry.
559
00:20:41,608 --> 00:20:44,342
I'll be looking for more
joints all over this country.
560
00:20:44,443 --> 00:20:47,812
I'll see you next week on
Diners, Drive-Ins, and Dives
561
00:20:47,913 --> 00:20:50,881
It's not as easy to talk
about food on TV, is it?
562
00:20:50,883 --> 00:20:52,016
-No.
-Especially with your
mouth full.
563
00:20:52,018 --> 00:20:54,218
Nice job. Ellis is single,
by the way.
564
00:20:54,220 --> 00:20:56,153
[laughs]
565
00:20:56,222 --> 00:20:58,055
Come on down, folks.
If you haven't been
to Cleveland in a while,
566
00:20:58,057 --> 00:21:00,057
come down and meet
my cool cousin, Ellis.