1 00:00:01,467 --> 00:00:02,843 Hey there, I'm Guy Fieri and we're rolling out, 2 00:00:02,867 --> 00:00:06,400 looking for America's greatest Diners, Drive-Ins, and Dives. 3 00:00:07,400 --> 00:00:08,243 This trip... 4 00:00:08,267 --> 00:00:09,400 What is this? 5 00:00:09,467 --> 00:00:10,300 We're heading east... 6 00:00:10,367 --> 00:00:11,443 Bring the whole family down. 7 00:00:11,467 --> 00:00:12,643 For Southern comfort... 8 00:00:12,667 --> 00:00:14,100 Bite after bite, dynamite. 9 00:00:14,166 --> 00:00:15,300 And savory seafood. 10 00:00:15,367 --> 00:00:17,242 Hooked, in boat, okay, eat. 11 00:00:17,266 --> 00:00:19,943 There's a buzz worthy spot in North Carolina. 12 00:00:19,967 --> 00:00:22,076 - That's good, thanks a lot. - [laughing] 13 00:00:22,100 --> 00:00:24,943 Smoking barbecue served up in New Hampshire. 14 00:00:24,967 --> 00:00:26,142 I didn't see it coming. 15 00:00:26,166 --> 00:00:28,042 And a historic house in Florida... 16 00:00:28,066 --> 00:00:29,343 This is like a step back in time. 17 00:00:29,367 --> 00:00:31,000 Topping their chops with a shot. 18 00:00:31,767 --> 00:00:34,042 There ya go, point. 19 00:00:34,066 --> 00:00:38,100 That's all right here, right now, on Diners, Drive-Ins, and Dives. 20 00:00:51,100 --> 00:00:52,743 So I'm here in Ormond Beach, Florida. 21 00:00:52,767 --> 00:00:54,266 You've been to Ormond Beach, Florida. 22 00:00:54,800 --> 00:00:56,042 You... Oh! 23 00:00:56,066 --> 00:00:58,700 It's, uh, about 10 minutes north of Daytona Beach. 24 00:00:58,767 --> 00:01:00,200 Everybody knows Daytona Beach. 25 00:01:00,266 --> 00:01:02,146 I mean, you think Spring break, you think NASCAR. 26 00:01:03,266 --> 00:01:06,600 Well, do you think really great Southern food that's been chefed up? 27 00:01:06,667 --> 00:01:08,343 Well, you will after you check out this joint, 28 00:01:08,367 --> 00:01:10,500 {\an8}this is Rose Villa Southern Table and Bar. 29 00:01:10,567 --> 00:01:12,643 {\an8}Got a lot of tickets coming in, let's get this food out. 30 00:01:12,667 --> 00:01:16,543 {\an8}This is really the jewel and the centerpiece of our downtown. 31 00:01:16,567 --> 00:01:19,500 - Shrimp and grits. - It's just leagues above 32 00:01:19,567 --> 00:01:21,343 whatever else you can find around. 33 00:01:21,367 --> 00:01:24,142 [Guy] Which is pretty much what business partners Pat Sullivan 34 00:01:24,166 --> 00:01:26,843 and Sylvia Herrera are going for. 35 00:01:26,867 --> 00:01:28,242 What differentiates it from everybody else? 36 00:01:28,266 --> 00:01:31,000 {\an8}- It's better. [chuckles] - There ya go, point. 37 00:01:31,266 --> 00:01:34,300 [Sylvia] You know, Southern inspired with French influence. 38 00:01:34,367 --> 00:01:35,976 Bourbon porkchop going in the window. 39 00:01:36,000 --> 00:01:38,743 Mom always made porkchops and apple sauce, 40 00:01:38,767 --> 00:01:41,343 and Sylvia has put a twist on that, 41 00:01:41,367 --> 00:01:44,000 and turned it into an adult dish for me. 42 00:01:44,066 --> 00:01:49,200 The bourbon glaze is fantastic, it has a sweet tangy flavor to it. 43 00:01:49,266 --> 00:01:51,343 - What are we making first? - Bourbon barbecue porkchops. 44 00:01:51,367 --> 00:01:56,042 So we're gonna make the brine, salt, brown sugar, water, and then we add the root beer. 45 00:01:56,066 --> 00:01:58,743 - So bone-in chop. - [Sylvia] Let these brine for at least 24 hours. 46 00:01:58,767 --> 00:02:00,643 - What's next? - [Sylvia] The bourbon barbecue sauce. 47 00:02:00,667 --> 00:02:01,667 -[Guy] I got ya, -Ketchup, 48 00:02:02,166 --> 00:02:04,242 brown sugar, apple cider vinegar, 49 00:02:04,266 --> 00:02:05,943 - bourbon. - Good amount there. 50 00:02:05,967 --> 00:02:07,743 - [both] Molasses. - [Sylvia] Root beer, 51 00:02:07,767 --> 00:02:11,100 coffee, Worcestershire, granulated garlic, 52 00:02:11,166 --> 00:02:13,000 granulated onion, chili powder. 53 00:02:13,066 --> 00:02:14,500 - Mustard and... - cayenne. 54 00:02:14,567 --> 00:02:16,543 - [Guy] How much is that gonna reduce by? - About a third. 55 00:02:16,567 --> 00:02:18,943 Barbecue sauce is done, what is this getting served with by the way? 56 00:02:18,967 --> 00:02:20,242 I do a tree fruit chutney. 57 00:02:20,266 --> 00:02:23,042 And what tree fruit do we have today? Tell us about it. 58 00:02:23,066 --> 00:02:26,343 [Sylvia] Diced peaches, apples, sun dried cranberries, garlic, 59 00:02:26,367 --> 00:02:28,200 - ginger. - Ginger, nice call. 60 00:02:28,266 --> 00:02:30,943 [Sylvia] Apple cider vinegar, sugar, lemon juice. 61 00:02:30,967 --> 00:02:32,847 - Here we go. - Red pepper flakes, dried mustard, 62 00:02:34,166 --> 00:02:36,743 turmeric, ground coriander, and a little cinnamon, 63 00:02:36,767 --> 00:02:38,843 Can't have a chutney without some cinnamon. 64 00:02:38,867 --> 00:02:41,400 - We'll let this cook down how long? - Ten to 15 minutes. 65 00:02:41,467 --> 00:02:43,242 - What else are we gonna make? - Goat cheese grits. 66 00:02:43,266 --> 00:02:46,743 So, I do half water, half milk, and we will add our grits. 67 00:02:46,767 --> 00:02:49,000 Cook them down with butter, and our heavy cream, 68 00:02:49,066 --> 00:02:51,600 - goat cheese, and salt to finish them. - Fantastic. 69 00:02:51,667 --> 00:02:54,100 So we're gonna take one of our porkchops out of the brine. 70 00:02:54,166 --> 00:02:56,142 Then, what we're gonna do is we're gonna make this house seasoning. 71 00:02:56,166 --> 00:02:57,343 - [Guy] Okay. - Sugar. 72 00:02:57,367 --> 00:02:59,042 - Not salt? - I mean, salt. 73 00:02:59,066 --> 00:03:00,109 - Oh! - [Sylvia chuckles] 74 00:03:00,133 --> 00:03:01,933 - Granulated garlic. - You scared me to death! 75 00:03:03,100 --> 00:03:06,242 Ground pepper, granulated onion, and ground thyme. 76 00:03:06,266 --> 00:03:09,000 - Oil our chop, season it. - [Guy] Grill it. 77 00:03:09,066 --> 00:03:10,376 And when it flat tops, 78 00:03:10,400 --> 00:03:12,443 - is when you're gonna glaze the barbecue sauce on it? - Yep. 79 00:03:12,467 --> 00:03:16,142 So now we're gonna plate this up, we've got our goat cheese grits right here. 80 00:03:16,166 --> 00:03:18,142 Put on our porkchop. Token vegetables. 81 00:03:18,166 --> 00:03:21,367 - Token. - Tree fruit chutney, little bit of chive oil. 82 00:03:24,467 --> 00:03:26,800 [Guy] The chutney is the kiss here. 83 00:03:26,867 --> 00:03:28,142 The chop itself is great. 84 00:03:28,166 --> 00:03:30,867 It's tender, it's got great flavor in it, but... 85 00:03:32,367 --> 00:03:35,142 the sweetness and a bit of the acidity from the chutney, 86 00:03:35,166 --> 00:03:37,976 richness of the chop, with a good sear on that, 87 00:03:38,000 --> 00:03:41,142 and then the tang of the goat cheese grits. 88 00:03:41,166 --> 00:03:43,242 I mean, the medley of what you put together, 89 00:03:43,266 --> 00:03:45,066 when you get that perfect bite of all three. 90 00:03:47,367 --> 00:03:50,242 - Dynamite. - [server] The bourbon barbecue porkchop. 91 00:03:50,266 --> 00:03:52,543 The only thing I like better than drinking bourbon, 92 00:03:52,567 --> 00:03:53,976 is eating food cooked with bourbon. 93 00:03:54,000 --> 00:03:56,300 It just provides such a richness. 94 00:03:56,367 --> 00:03:58,500 - How's the porkchop? - Really, really good. 95 00:03:58,567 --> 00:03:59,843 [Guy] So how did you find the place? 96 00:03:59,867 --> 00:04:01,947 [woman] I knew the gentleman who was redecorating it, 97 00:04:02,467 --> 00:04:04,700 and it was just fascinating. 98 00:04:06,867 --> 00:04:10,042 {\an8}1901, Henry Flagler built the house as a place for him and his friends 99 00:04:10,066 --> 00:04:12,900 {\an8}to hang out while they were passing through on the railroads. 100 00:04:12,967 --> 00:04:15,543 In 2006, a local businessman bought the building 101 00:04:15,567 --> 00:04:17,400 and turned it into what you see today. 102 00:04:17,467 --> 00:04:19,543 This is like a step back in time. 103 00:04:19,567 --> 00:04:22,900 A lot of history here, it's a good place to come and enjoy a meal. 104 00:04:22,967 --> 00:04:24,300 Bouillabaisse working hard. 105 00:04:24,367 --> 00:04:25,576 - Sir, what're you having? - The bouillabaisse. 106 00:04:25,600 --> 00:04:27,543 - The bouillabaisse, what'd you think? - It's awesome. 107 00:04:27,567 --> 00:04:30,743 We're a half a mile from the ocean and she's using all the fresh seafood. 108 00:04:30,767 --> 00:04:31,767 Melts in your mouth. 109 00:04:32,266 --> 00:04:34,076 - Gonna make the bouillabaisse? - Yeah, we're making the bouillabaisse. 110 00:04:34,100 --> 00:04:37,543 We're making a tomato fennel saffron broth, Vidalia onions, 111 00:04:37,567 --> 00:04:40,800 shallots, chopped garlic, shaved fennel, leeks. 112 00:04:40,867 --> 00:04:42,142 - Sweat that down. - [Guy] 'Kay. 113 00:04:42,166 --> 00:04:45,800 [Sylvia] Tarragon, fresh parsley, rosemary, saffron threads. 114 00:04:45,867 --> 00:04:47,976 And we de-glaze with some lemon juice, 115 00:04:48,000 --> 00:04:50,543 white wine, anisette, little bit of water. 116 00:04:50,567 --> 00:04:53,142 - [Guy] 'Kay. - Chopped tomatoes, tomato juice, 117 00:04:53,166 --> 00:04:54,543 - salt and pepper. - [Guy] All right. 118 00:04:54,567 --> 00:04:57,142 Once it comes up to a boil, we simmer it for about 15 minutes. 119 00:04:57,166 --> 00:04:59,142 So the fennel broth is done, what's our next one? 120 00:04:59,166 --> 00:05:01,046 We'll make the roux, pacia peppers, orange zest, 121 00:05:02,266 --> 00:05:04,443 smoked paprika, cayenne pepper. 122 00:05:04,467 --> 00:05:07,242 - stocks of bread, gives it a little moistness. - And a little mayo. 123 00:05:07,266 --> 00:05:08,976 Blend this up and we're good to go. 124 00:05:09,000 --> 00:05:09,977 [Guy] All right, Chef. 125 00:05:10,001 --> 00:05:12,643 Olive oil, little bit of garlic, scallops, 126 00:05:12,667 --> 00:05:15,643 shrimp, fresh grouper pieces, salt and pepper. 127 00:05:15,667 --> 00:05:18,900 De-glazing with white wine, little bit of potato. 128 00:05:20,567 --> 00:05:21,867 - Because it's French. - Hang on. 129 00:05:22,967 --> 00:05:24,743 Little bit of potato. [chuckles] 130 00:05:24,767 --> 00:05:28,543 Black mussels, our tomato fennel broth, little butter. 131 00:05:28,567 --> 00:05:29,743 [Guy] What herbs do we have in here? 132 00:05:29,767 --> 00:05:31,967 [Sylvia] Rosemary, thyme, sage, parsley, fresh tarragon. 133 00:05:33,567 --> 00:05:36,600 Plate this, we got our crostini's right up here. 134 00:05:36,667 --> 00:05:39,543 Roux, little more fresh herbs right on top. 135 00:05:39,567 --> 00:05:43,300 Okay, so, does the rest of my family show up to eat this with me now? 136 00:05:44,967 --> 00:05:48,166 It's just dynamite, I mean, it's really balanced. 137 00:05:49,367 --> 00:05:52,800 - I love the potato in there. - [Sylvia chuckles] 138 00:05:52,867 --> 00:05:55,443 Seafood is cooked perfectly. Good amount of fennel. 139 00:05:55,467 --> 00:05:57,843 The roux is the piece de resistance. 140 00:05:57,867 --> 00:05:58,867 It is just... 141 00:05:59,767 --> 00:06:01,000 bite after bite, dynamite. 142 00:06:02,567 --> 00:06:04,142 Bouillabaisse, table 202. 143 00:06:04,166 --> 00:06:06,343 It's bold and it's engulfing. 144 00:06:06,367 --> 00:06:09,100 The red sauce is absolutely perfect. 145 00:06:09,166 --> 00:06:10,943 It's very delicious. 146 00:06:10,967 --> 00:06:12,343 Fried chicken in the window. 147 00:06:12,367 --> 00:06:14,800 If you say you're gonna do Southern food, got the goods? 148 00:06:14,867 --> 00:06:16,843 - Oh, it's got the goods. - I love this place. 149 00:06:16,867 --> 00:06:20,200 You hope when you pull up to this building that the food 150 00:06:20,266 --> 00:06:22,900 is gonna backup how cool the building looks, well done. 151 00:06:25,800 --> 00:06:28,142 Up next, in Atlantic Beach, North Carolina... 152 00:06:28,166 --> 00:06:29,166 And there's more. 153 00:06:29,200 --> 00:06:31,000 A funky spot with a crazy name... 154 00:06:31,467 --> 00:06:32,827 It started with a knock-knock joke. 155 00:06:32,867 --> 00:06:34,843 Putting out a serious menu. 156 00:06:34,867 --> 00:06:36,166 {\an8}It's great. 157 00:06:42,367 --> 00:06:45,142 So, I'm here in beautiful Atlantic Beach, North Carolina. 158 00:06:45,166 --> 00:06:46,743 I'm here for a family reunion. 159 00:06:46,767 --> 00:06:48,743 Heard about this restaurant that's got a funny name 160 00:06:48,767 --> 00:06:51,076 that's right down the road from where we're staying. 161 00:06:51,100 --> 00:06:53,142 So, I thought, while the family was at the beach, 162 00:06:53,166 --> 00:06:55,100 I'd kinda sneak away and check the joint out. 163 00:06:55,166 --> 00:06:57,800 The only problem is, I think I might have been followed. 164 00:06:58,767 --> 00:07:00,743 - Are you guys hungry? - [group] Yeah! 165 00:07:00,767 --> 00:07:02,166 This is Amos Mosquito's. 166 00:07:06,066 --> 00:07:07,643 {\an8}Firing a scallop scallop. 167 00:07:07,667 --> 00:07:09,107 Amos Mosquito's has, without a doubt, 168 00:07:09,667 --> 00:07:12,300 the freshest seafood on the island. 169 00:07:12,367 --> 00:07:15,543 - Your shrimp and grits. - One of our favorite places to eat. 170 00:07:15,567 --> 00:07:17,443 [Guy] And chef and owner, Hallock Howard, 171 00:07:17,467 --> 00:07:18,943 along with her husband, Sandy, 172 00:07:18,967 --> 00:07:20,543 and business partner, Dave Brumley, 173 00:07:20,567 --> 00:07:23,543 has turned this into a long-time community staple 174 00:07:23,567 --> 00:07:26,142 with her comfort costal cuisine. 175 00:07:26,166 --> 00:07:28,500 We get three different types of fresh fish everyday. 176 00:07:28,567 --> 00:07:31,443 {\an8}In addition to that, there's shrimp, oyster, scallops. 177 00:07:31,467 --> 00:07:34,142 {\an8}But we also have something for everybody. 178 00:07:34,166 --> 00:07:36,900 There's steak, chicken, porkchops. 179 00:07:36,967 --> 00:07:38,247 Southern fried porkchops are up! 180 00:07:38,367 --> 00:07:41,200 I really like their Southern fried porkchops, 181 00:07:41,266 --> 00:07:43,142 it's juicy, tasty. 182 00:07:43,166 --> 00:07:46,300 And then the tasso gravy is delicious. 183 00:07:46,367 --> 00:07:48,242 - So what are we gonna make today, Chef? - Tasso gravy. 184 00:07:48,266 --> 00:07:49,643 It's gonna go on our fried porkchops. 185 00:07:49,667 --> 00:07:52,643 First of all is butter, tasso ham, flour in. 186 00:07:52,667 --> 00:07:55,976 - With a spoon from, like, the medieval times. - [Hallock chuckles] 187 00:07:56,000 --> 00:07:58,843 So we've made a roux, I'm gonna add chicken stock. 188 00:07:58,867 --> 00:08:00,643 - [Guy] Let this thicken up. - Heavy cream. 189 00:08:00,667 --> 00:08:02,076 Salt, white pepper. 190 00:08:02,100 --> 00:08:04,843 - And we're just gonna let that come to a simmer. - Simmer down, now. 191 00:08:04,867 --> 00:08:07,343 And we'll finish it with parsley. 192 00:08:07,367 --> 00:08:09,007 So we're got the pork loin all cleaned up. 193 00:08:10,066 --> 00:08:11,843 And we cut three ounce chops. 194 00:08:11,867 --> 00:08:13,643 Tenderize this, what are we gonna dredge it in? 195 00:08:13,667 --> 00:08:15,743 Flour, paprika, salt. 196 00:08:15,767 --> 00:08:18,700 - [Guy] Fresh cracked black pepper. - Mustard, cayenne. 197 00:08:18,767 --> 00:08:20,843 - Onion... - Powder, and oregano. 198 00:08:20,867 --> 00:08:23,227 So we're gonna go from the seasoned flour, to the buttermilk, 199 00:08:23,266 --> 00:08:25,586 to the season flour, to the buttermilk, to the season flour. 200 00:08:26,100 --> 00:08:28,800 No. Put it in the seasoned flour. 201 00:08:28,867 --> 00:08:30,643 Into the buttermilk, then... 202 00:08:30,667 --> 00:08:32,400 - That's the dry hand. - The dry hand. 203 00:08:32,467 --> 00:08:34,743 - Now you went back in there with the wet hand! - Oh, gosh! 204 00:08:34,767 --> 00:08:37,242 - Cut! - You're cut? Medic! 205 00:08:37,266 --> 00:08:40,242 - And we're pan frying this or we deep frying this? - [Hallock] Deep frying it. 206 00:08:40,266 --> 00:08:41,943 And the potatoes, walk me through the mash. 207 00:08:41,967 --> 00:08:44,042 [Hallock] We steam 'em, then we add cream, 208 00:08:44,066 --> 00:08:47,443 half-and-half, butter, salt, pepper, and mash 'em up. 209 00:08:47,467 --> 00:08:49,200 - [Guy] That's it. - Porkchops, 210 00:08:49,266 --> 00:08:51,843 mashed potatoes, sauteed spinach. 211 00:08:51,867 --> 00:08:54,343 [Guy] Two of the I need to go jog down the beach. 212 00:08:54,367 --> 00:08:57,443 - And... - And more of I need to go jog down the beach. 213 00:08:57,467 --> 00:09:00,066 Tasso gravy. I'm not gonna fit back in that car. 214 00:09:03,467 --> 00:09:05,543 If I was around this on a regular basis 215 00:09:05,567 --> 00:09:08,087 - I'd be doing this show in a covered wagon. - [Hallock laughing] 216 00:09:09,967 --> 00:09:12,667 [Guy] The pork is so tender it eats like pork tenderloin. 217 00:09:13,767 --> 00:09:15,743 Gravy is dynamite. Mashed potatoes are spot on. 218 00:09:15,767 --> 00:09:17,100 That is a great intro. 219 00:09:17,166 --> 00:09:18,543 Southern fried porkchop. 220 00:09:18,567 --> 00:09:20,900 As a kid, we would come to Morehead City, 221 00:09:20,967 --> 00:09:23,300 where my Mammy and Gramps live, right across the water. 222 00:09:23,367 --> 00:09:24,543 And we'd come to Atlantic Beach 223 00:09:24,567 --> 00:09:26,700 and my first cousins, we would all be there. 224 00:09:26,767 --> 00:09:29,142 So now we're all here for a family reunion, again. 225 00:09:29,166 --> 00:09:31,443 - Everybody else having seafood and you get porkchops. - I love it. 226 00:09:31,467 --> 00:09:32,810 Spices come together. 227 00:09:32,834 --> 00:09:35,300 Gravy adds some great flavor, very crispy with the porkchops. 228 00:09:35,367 --> 00:09:37,400 Pork belly tacos for table 12. 229 00:09:37,467 --> 00:09:39,227 You never have a bad meal at Amos Mosquito's. 230 00:09:39,467 --> 00:09:41,343 I've never seen anybody celebrate mosquitos. 231 00:09:41,367 --> 00:09:44,400 We knew we wanted the restaurant to be decorated like the outdoors, 232 00:09:44,467 --> 00:09:46,242 and someone mentioned skeeters. 233 00:09:46,266 --> 00:09:47,543 Skeeters sounds like a bar. 234 00:09:47,567 --> 00:09:49,900 Right. So, Amos Mosquito's. 235 00:09:49,967 --> 00:09:52,700 {\an8}Which is a knock-knock joke when she was a little girl. 236 00:09:52,767 --> 00:09:54,242 {\an8}- So knock-knock. - Who's there? 237 00:09:54,266 --> 00:09:55,600 - Amos. - Amos who? 238 00:09:55,667 --> 00:09:57,242 A mosquito. 239 00:09:57,266 --> 00:10:01,543 But she would always say, Amos mosquito instead of a mosquito. 240 00:10:01,567 --> 00:10:02,444 Wow! 241 00:10:02,468 --> 00:10:03,976 Crabcake in the window, pick it up. 242 00:10:04,000 --> 00:10:06,543 Chef Hallock is awesome, she's very creative. 243 00:10:06,567 --> 00:10:09,287 Still don't understand why you named the restaurant what you named it. 244 00:10:09,367 --> 00:10:10,743 But don't go anywhere, when we come back she's... 245 00:10:10,767 --> 00:10:13,247 {\an8}I don't know what else she's gonna do, but the food's delicious. 246 00:10:15,500 --> 00:10:17,343 {\an8}- Where did you parents come up with Hallock as a name? - It's a family name. 247 00:10:17,367 --> 00:10:18,976 {\an8}So when you went to Disney, never got one of the license plates? 248 00:10:19,000 --> 00:10:22,100 {\an8}- No. - When you're name is Guy, you never got one. 249 00:10:24,100 --> 00:10:27,042 Welcome back, Triple D hanging out at Amos Mosquito's. 250 00:10:27,066 --> 00:10:30,076 Here's this funky little place it started with a knock-knock joke. 251 00:10:30,100 --> 00:10:32,400 But folks in Atlantic Beach, North Carolina, 252 00:10:32,467 --> 00:10:34,600 take their food here seriously. 253 00:10:34,667 --> 00:10:38,076 I don't think you'll find any seafood on this island any fresher 254 00:10:38,100 --> 00:10:39,540 than what you get at Amos Mosquito's. 255 00:10:39,967 --> 00:10:41,376 Shrimp, pick it up. 256 00:10:41,400 --> 00:10:44,000 One of my favorites is the shrimp, I just love the spiciness of it. 257 00:10:44,567 --> 00:10:45,743 [woman] It doesn't matter if you're hungry or not, 258 00:10:45,767 --> 00:10:48,343 it's good enough to eat the entire plate. 259 00:10:48,367 --> 00:10:51,743 - Now what are we into, Chef? - Now we are gonna make sauce for our shrimp. 260 00:10:51,767 --> 00:10:53,343 - Okay. Got it. - Orange juice, 261 00:10:53,367 --> 00:10:56,042 - sugar. - You know it's a beach over there, right? 262 00:10:56,066 --> 00:10:57,500 - Yeah. - It is swimsuit season. 263 00:10:57,567 --> 00:11:01,700 Water, sambol, soy sauce, rice wine vinegar, ginger, 264 00:11:01,767 --> 00:11:03,743 - xanthan gum, okay... - Xanthan gum, oh, to tighten it up. 265 00:11:03,767 --> 00:11:06,076 - When we sprinkle it in, we immersion blend it. - [Guy] Got it! 266 00:11:06,100 --> 00:11:07,743 We're gonna make cilantro lime vinaigrette. 267 00:11:07,767 --> 00:11:10,900 {\an8}This will go with the dressing on the pineapple slaw. 268 00:11:14,767 --> 00:11:16,242 {\an8}- There we go. - There you go, chef. 269 00:11:16,266 --> 00:11:21,242 {\an8}Grate a little lime zest, scallions, shallots, Dijon mustard, lime juice, 270 00:11:21,266 --> 00:11:23,142 - rice wine vinegar. - [Guy] All right, hit it! 271 00:11:23,166 --> 00:11:28,500 - And then, salt, cilantro, and drizzle in the oil. - [Guy] More xanthan gum. 272 00:11:29,467 --> 00:11:30,643 That's delicious! 273 00:11:30,667 --> 00:11:32,643 - But we're not done with it, yet. - And there's more. 274 00:11:32,667 --> 00:11:34,643 We are going to make pineapple slaw. 275 00:11:34,667 --> 00:11:39,343 Cabbage, diced pineapple, cilantro, diced red bell peppers, scallions, 276 00:11:39,367 --> 00:11:41,600 And then the dressing in the name of science. 277 00:11:42,867 --> 00:11:44,000 That's good! Thanks, a lot! 278 00:11:45,367 --> 00:11:47,142 - Okay, fry the shrimp? - [Hallock] Yep! 279 00:11:47,166 --> 00:11:50,667 Sauce, sesame seeds, chopped parsley, all right. 280 00:11:52,567 --> 00:11:54,900 You could toss a beach ball in that sauce. 281 00:11:54,967 --> 00:11:59,643 But that slaw... I can't get it in my face fast enough. 282 00:11:59,667 --> 00:12:02,800 Once you get the slaw in the bite, and you get the hot and the cold, 283 00:12:02,867 --> 00:12:04,643 and the spicy and the creamy, 284 00:12:04,667 --> 00:12:05,743 delicious! 285 00:12:05,767 --> 00:12:07,242 Shrimp goin' in the fryer! 286 00:12:07,266 --> 00:12:09,066 What do you think of the shrimp, Mom? 287 00:12:09,100 --> 00:12:12,420 Shrimp is my favorite thing in the world, and coleslaw, I've never made it like this. 288 00:12:12,467 --> 00:12:14,142 - I love this. - Well, I have all the recipes, 289 00:12:14,166 --> 00:12:15,976 - I just stole them from Chef Hallock, so don't worry. - So good. 290 00:12:16,000 --> 00:12:20,142 She just puts a certain twist on the food that you don't see in other places. 291 00:12:20,166 --> 00:12:21,800 [woman] Southwest style tuna. 292 00:12:21,867 --> 00:12:25,976 The tuna is always fresh, it's garnished with corn, avocado, 293 00:12:26,000 --> 00:12:27,843 it's one of our favorites. 294 00:12:27,867 --> 00:12:30,867 I was on my way out the door, but I can't get my family to leave. 295 00:12:32,367 --> 00:12:34,543 I figured we'd come back in here, you'd make me one more dish, 296 00:12:34,567 --> 00:12:37,743 because you had me at tuna with... What do we have here? 297 00:12:37,767 --> 00:12:39,300 Black bean cake and a... 298 00:12:39,367 --> 00:12:41,343 Avocado and Merson corn Pico de Gallo. 299 00:12:41,367 --> 00:12:43,142 - That's my middle name. - That's a long middle name. 300 00:12:43,166 --> 00:12:44,566 Yeah, it's... Well, it's hyphenated. 301 00:12:45,100 --> 00:12:46,242 What's in the black bean cake? 302 00:12:46,266 --> 00:12:49,800 [Hallock] Black beans, pimentos, cilantro, scallion, 303 00:12:49,867 --> 00:12:52,400 bound with a little bit of corn bread muffin mix. 304 00:12:52,467 --> 00:12:54,976 - Corn bread muffin mix is a binder? - Yes. 305 00:12:55,000 --> 00:12:57,543 - Cumin, salt, black pepper... - Love it! 306 00:12:57,567 --> 00:13:00,500 Then we add the chipotle, pimento puree. 307 00:13:00,567 --> 00:13:02,042 [Guy] And the blackening spice? 308 00:13:02,066 --> 00:13:07,900 Paprika, black pepper, cayenne, salt, thyme, oregano, garlic powder... 309 00:13:07,967 --> 00:13:09,643 - [Guy] Got it. - How do you like your tuna cooked? 310 00:13:09,667 --> 00:13:12,042 Rare. Hooked, in boat, okay, eat. 311 00:13:12,066 --> 00:13:14,000 What's in this concoction, red pepper emulsion? 312 00:13:14,967 --> 00:13:19,166 Crushed red bell peppers, chipotle peppers, black pepper and salt. 313 00:13:20,100 --> 00:13:21,543 - A little bit a oil. - All right, chef. 314 00:13:21,567 --> 00:13:26,443 Black bean cake goes first, rare tuna, avocado, roasted corn, 315 00:13:26,467 --> 00:13:29,100 - roasted red bell pepper emulsion. - There you go. 316 00:13:32,166 --> 00:13:33,743 You just went fine dining on me 317 00:13:33,767 --> 00:13:36,100 with a fat tuna steak, perfectly cooked. 318 00:13:36,166 --> 00:13:40,000 The red bell pepper emulsion is delicious. It's a little surprising, but you need it. 319 00:13:41,567 --> 00:13:43,343 It's that little acid that carries this. 320 00:13:43,367 --> 00:13:46,407 But the thing that I'm trippin' on is the black bean cake with the muffin mix. 321 00:13:49,266 --> 00:13:50,266 It's great! 322 00:13:51,767 --> 00:13:52,744 That's a dynamite dish. 323 00:13:52,768 --> 00:13:54,300 Southwest tuna, pick it up! 324 00:13:54,367 --> 00:13:55,743 Just fantastic flavors. 325 00:13:55,767 --> 00:13:56,700 Melts in your mouth. 326 00:13:56,767 --> 00:13:57,800 Meatloaf ready! 327 00:13:57,867 --> 00:13:58,744 I eat here at least once a week. 328 00:13:58,768 --> 00:14:00,343 It's just the perfect spot to be at. 329 00:14:00,367 --> 00:14:03,266 You got all ends a the spectrum, and you're a great chef, well done! 330 00:14:05,467 --> 00:14:09,543 Comin' up, Texas-style barbecue, up in North Conway, New Hampshire... 331 00:14:09,567 --> 00:14:10,444 Wham-bam! 332 00:14:10,468 --> 00:14:12,242 Dressin' up empanadas... 333 00:14:12,266 --> 00:14:13,700 It is dynamite! 334 00:14:13,767 --> 00:14:15,327 And givin' an old standard, new life. 335 00:14:16,467 --> 00:14:18,600 {\an8}Not just another pretty face, look at this guy. 336 00:14:26,400 --> 00:14:28,343 So I'm here in North Conway, New Hampshire. 337 00:14:28,367 --> 00:14:29,700 Now, this area's known for a lot. 338 00:14:29,767 --> 00:14:31,543 You know, in the winter, it's all about the skiing, 339 00:14:31,567 --> 00:14:34,543 and, well, in the summer, it's the kayak and rafting down the river. 340 00:14:34,567 --> 00:14:36,643 And then in the fall, well, you know, you get your leaf peepers, 341 00:14:36,667 --> 00:14:38,743 and your... you know, your leaf peepers. 342 00:14:38,767 --> 00:14:40,743 The people that are here to see the foliage, 343 00:14:40,767 --> 00:14:42,443 they say the spectrum of colors is amazing! 344 00:14:42,467 --> 00:14:44,900 But I digress, I'm here to check out a joint, 345 00:14:44,967 --> 00:14:48,242 where they came up here for the skiing, to brew beer and to smoke meats. 346 00:14:48,266 --> 00:14:51,027 And, well, they've been doin' it for 22 years, so I gotta check it out. 347 00:14:51,100 --> 00:14:53,100 This is Moat Mountain Smokehouse and Brewery. 348 00:14:53,800 --> 00:14:55,743 Firing Thai chicken pizza! 349 00:14:55,767 --> 00:14:58,443 {\an8}After a long day of skiing or hiking, it's just real good comfort food. 350 00:14:58,467 --> 00:15:00,343 {\an8}Takin' out brisket! Slicin', now! 351 00:15:00,367 --> 00:15:01,800 {\an8}The smoked meats are excellent! 352 00:15:01,867 --> 00:15:03,400 {\an8}We love comin' here for the beer. 353 00:15:03,467 --> 00:15:05,076 {\an8}[laughing] Go ahead, drink up! 354 00:15:05,100 --> 00:15:06,443 {\an8}Just can't speak highly enough about it. 355 00:15:06,467 --> 00:15:08,076 - Everything is scratch made here? - Yeah. 356 00:15:08,100 --> 00:15:09,843 It's our home away from home. 357 00:15:09,867 --> 00:15:13,343 [Guy] And like everybody's crib, owners Vicky Valentino and Stephen Johnson 358 00:15:13,367 --> 00:15:16,743 surrounded themselves with everything they love. 359 00:15:16,767 --> 00:15:18,743 {\an8}Steven thought that if we moved to the place 360 00:15:18,767 --> 00:15:20,900 {\an8}where he could ski every single day, 361 00:15:20,967 --> 00:15:22,767 {\an8}and open up a brewery, that it would be great. 362 00:15:23,467 --> 00:15:25,400 {\an8}I was a fine dining chef in Portland for awhile, 363 00:15:25,467 --> 00:15:26,676 {\an8}then I started playing with barbecue. 364 00:15:26,700 --> 00:15:28,843 {\an8}- Hung out in Austin, so... - And thought that's what I need 365 00:15:28,867 --> 00:15:30,500 - to bring back to New England? - Yes. 366 00:15:30,567 --> 00:15:32,242 - Barbecue meat loaf. - Thank you. 367 00:15:32,266 --> 00:15:36,543 I don't order meat loaf anywhere, it is to die for here. 368 00:15:36,567 --> 00:15:38,976 - [Guy] What are we into first? - [Stephen] Our Austin barbecue sauce. 369 00:15:39,000 --> 00:15:40,743 So we got our base sauces. 370 00:15:40,767 --> 00:15:42,300 [Guy] Just a generic barbecue sauce, 371 00:15:42,367 --> 00:15:43,943 - that you're gonna fortify? - Yes. 372 00:15:43,967 --> 00:15:47,900 Whole grain mustard, chipotles in adobo, brown sugar, molasses, 373 00:15:47,967 --> 00:15:50,100 Worcestershire, dry English mustard... 374 00:15:50,166 --> 00:15:51,446 Almost gettin' into Carolina now. 375 00:15:51,967 --> 00:15:54,242 Habanero peppers, sriracha and chili garlic... 376 00:15:54,266 --> 00:15:55,233 - [Guy] Okay. - Gallon a water. 377 00:15:55,266 --> 00:15:57,443 [Guy] Hit this with the immersion blender. 378 00:15:57,467 --> 00:15:59,943 Barbecue sauce is done, so let's get into meat loaf. 379 00:15:59,967 --> 00:16:03,042 Start with a blend of all steak ground beef, 80/20, 380 00:16:03,066 --> 00:16:04,643 with a little bit a short rib in it. 381 00:16:04,667 --> 00:16:07,343 We have the Cajun mirepoix, red and green bell peppers, onions, 382 00:16:07,367 --> 00:16:09,242 - and the awesome barbecue that we just made. - [Guy] Got it! 383 00:16:09,266 --> 00:16:11,343 -The man from Worcester... Sh... Sh... Sh... Shire. -Sh... Sh... Shire. 384 00:16:11,367 --> 00:16:14,042 - [Stephen] And, of course, you gotta have sour cream... - [Guy] I like the tang factor. 385 00:16:14,066 --> 00:16:16,843 Kosher salt, minced, chopped, fresh garlic, dried parsley, 386 00:16:16,867 --> 00:16:19,343 - black ground pepper, eggs... - Huevos. 387 00:16:19,367 --> 00:16:22,167 - panko bread crumbs, we add the rest of the beef. - [Guy] Mix this up. 388 00:16:22,467 --> 00:16:25,976 From there we weigh five and a quarter pound balls to form the loaves, 389 00:16:26,000 --> 00:16:27,343 and we glaze 'em with the Austin sauce. 390 00:16:27,367 --> 00:16:30,000 - [Guy] Cooks off? - About 350 for about an hour and a quarter. 391 00:16:30,066 --> 00:16:32,543 So now, we're onto our roasted garlic, mashed potato seasoning. 392 00:16:32,567 --> 00:16:35,743 We roast garlic in olive oil, melted butter, milk, 393 00:16:35,767 --> 00:16:39,142 kosher salt, whole black pepper, half and half, and... 394 00:16:39,166 --> 00:16:42,343 [Guy] You and your sour cream, bro! Immersion blender. 395 00:16:42,367 --> 00:16:45,076 [Stephen] Red bliss potatoes that have been cooked in the steam kettle. 396 00:16:45,100 --> 00:16:48,343 You're gonna break 'em up, slowly incorporate the potato seasoning mixture... 397 00:16:48,367 --> 00:16:49,743 - Right. - And then whip 'em. 398 00:16:49,767 --> 00:16:52,247 I dig it! Look at that! I didn't get meat loaf when I was a kid. 399 00:16:53,100 --> 00:16:55,743 But I'd go to my friend's house, and they'd have meat loaf, and I'd come back 400 00:16:55,767 --> 00:16:56,900 and I'm, what is this? 401 00:16:56,967 --> 00:16:58,343 It's a gigantic, square meatball. 402 00:16:58,367 --> 00:17:00,743 Throw it on the griddle, give it a sear. 403 00:17:00,767 --> 00:17:03,743 Oh! Whoah! Whoah! Whoah! Two monster pieces is one order? 404 00:17:03,767 --> 00:17:06,042 Well, we send people home with lunch the next day, they're really happy. 405 00:17:06,066 --> 00:17:10,600 - Our mashed potatoes, our butternut squash, and... - [Guy whistling] 406 00:17:10,667 --> 00:17:12,743 - Chavante green beans. - [Guy] Show off! 407 00:17:12,767 --> 00:17:14,142 Bring the whole family down! 408 00:17:14,166 --> 00:17:16,686 [Stephen] This is our Austin barbecue sauce that we made earlier. 409 00:17:18,467 --> 00:17:20,587 [Guy] You don't just think one would have been enough? 410 00:17:21,367 --> 00:17:22,344 That's great meat loaf. 411 00:17:22,368 --> 00:17:26,643 It's so tender, moist, full of flavor. 412 00:17:26,667 --> 00:17:29,900 Your Austin city barbecue sauce is wham-bam! 413 00:17:31,967 --> 00:17:33,443 Then you move over to the mashed potatoes, 414 00:17:33,467 --> 00:17:36,242 which have an awesome amount of sour cream in 'em. 415 00:17:36,266 --> 00:17:38,976 Roasted garlic flavor, all the way through, green beans, cooked perfectly. 416 00:17:39,000 --> 00:17:41,467 Your butternut squash cleanses the palette, well done! 417 00:17:42,266 --> 00:17:43,443 Is there somewhere I can take this, 418 00:17:43,467 --> 00:17:45,242 and just lay down for about an hour, and have a nap? 419 00:17:45,266 --> 00:17:46,743 - We have an inn room upstairs. - Perfect! 420 00:17:46,767 --> 00:17:48,843 The barbecued meat loaf is delicious. 421 00:17:48,867 --> 00:17:51,347 The mashed potatoes are incredible, I love garlic, so I'm there! 422 00:17:53,100 --> 00:17:56,943 The barbecue sauce they put on a lotta stuff here, rightfully so. 423 00:17:56,967 --> 00:17:58,242 [Guy] When we come up to New Hampshire, 424 00:17:58,266 --> 00:18:00,600 of course, there's one chef that we gotta call. 425 00:18:00,667 --> 00:18:03,066 Bobby the Butcher, Bobby Marcotte, good friend of ours. 426 00:18:04,266 --> 00:18:06,042 First started on Diners, Drive-Ins and Dives... 427 00:18:06,066 --> 00:18:08,000 Chef Bobby, gangster! 428 00:18:08,066 --> 00:18:09,643 Then goes to Guy's Grocery Games, 429 00:18:09,667 --> 00:18:12,100 then goes to Tournament of Champions. 430 00:18:12,166 --> 00:18:15,843 His sister lives up here, um, and he brought his wife and his kids, 431 00:18:15,867 --> 00:18:19,443 and I said, "Tell me about Moat Mountain," he says, "They make beer for you." 432 00:18:19,467 --> 00:18:22,187 {\an8}He came up with Tuckin Good Lager, I've been servin' it for ten years, 433 00:18:22,467 --> 00:18:24,009 {\an8}one of our number one beers. 434 00:18:24,033 --> 00:18:26,543 {\an8}There's nothing that I haven't liked, whether it be the food or the beer. 435 00:18:26,567 --> 00:18:28,042 {\an8}Brisket mushroom empanadas! 436 00:18:28,066 --> 00:18:30,343 {\an8}The smoked brisket and mushroom empanada was excellent 437 00:18:30,367 --> 00:18:34,300 Super flavorful, rich, I ate the entire plate. 438 00:18:34,367 --> 00:18:35,443 [Guy] Now, we're into the empanada. 439 00:18:35,467 --> 00:18:36,543 We're gonna start off with the brisket. 440 00:18:36,567 --> 00:18:38,142 - We don't trim the calf... - [Guy] Okay. 441 00:18:38,166 --> 00:18:40,343 We like to have the full rendering to have it... 442 00:18:40,367 --> 00:18:41,243 - Okay. - Stay moist. 443 00:18:41,267 --> 00:18:42,343 So we gotta make a rub. 444 00:18:42,367 --> 00:18:45,200 Kosher salt, blended chili powder, black pepper, 445 00:18:45,266 --> 00:18:46,976 - sugar, cumin... - [Guy] Comino. 446 00:18:47,000 --> 00:18:48,976 - [Stephen] Cayenne pepper... - [Guy] Rub-a-dub-dub 447 00:18:49,000 --> 00:18:52,160 And go right to the smoker. 180 for three hours, then 225 for six to seven hours. 448 00:18:54,367 --> 00:18:55,233 Well, what are we gonna do next, chef? 449 00:18:55,266 --> 00:18:56,676 So this is our goat cheese ranch... 450 00:18:56,700 --> 00:18:58,142 - [Guy] Okay. - [Stephen] ...which we garnished our empanadas with. 451 00:18:58,166 --> 00:19:01,443 - Goat cheese, heavy mayonnaise... - [Guy] That's heavy. 452 00:19:01,467 --> 00:19:03,242 See, he dropped it. That's how heavy it was. 453 00:19:03,266 --> 00:19:05,142 [sarcastically] Sour cream, I didn't see it comin'. 454 00:19:05,166 --> 00:19:07,142 You've made me change the way I look at sour cream. 455 00:19:07,166 --> 00:19:09,343 - buttermilk, to lighten up the sour cream... - [Guy] Yes! 456 00:19:09,367 --> 00:19:12,142 - and we have olive oil, melted butter, celery salt... - [Guy] Celery. 457 00:19:12,166 --> 00:19:14,100 Roasted garlic puree with olive oil, 458 00:19:14,166 --> 00:19:17,142 cracked black pepper, lime juice, kosher salt, 459 00:19:17,166 --> 00:19:20,500 - dry basil, thyme to pay attention... - [Guy] Yum. Ha-ha! 460 00:19:20,567 --> 00:19:22,927 -[Stephen] ...and scallions. -[Guy] Got it! That's the sauce. 461 00:19:23,066 --> 00:19:24,543 [Stephen] Now, we're gonna trim the brisket up, 462 00:19:24,567 --> 00:19:27,343 and we reserve the trimmings for the buffalo chopper. 463 00:19:27,367 --> 00:19:30,343 Sauteed mushrooms, caramelized onions, make a nice mix, 464 00:19:30,367 --> 00:19:34,300 then we pull it out, add the cheese and the Austin barbecue sauce. 465 00:19:36,700 --> 00:19:38,242 Delicious. Okay. 466 00:19:38,266 --> 00:19:40,586 [Stephen] Place the empanada filling in the empanada shells. 467 00:19:41,700 --> 00:19:44,343 And take your water, you get a nice seal on there. 468 00:19:44,367 --> 00:19:46,076 That's a big empanada. 469 00:19:46,100 --> 00:19:48,443 [Stephen] We're fryin' these. They're all nice, golden brown and crispy. 470 00:19:48,467 --> 00:19:51,000 Topped with Austin barbecue sauce and goat cheese ranch dressing. 471 00:19:52,700 --> 00:19:54,443 [Guy] It is dynamite! 472 00:19:54,467 --> 00:19:56,843 This is a beef Wellington of empanadas. 473 00:19:56,867 --> 00:20:00,543 Rich, beef flavor, the mushrooms, the onions, 474 00:20:00,567 --> 00:20:04,100 then this tang that you're getting from the goat cheese ranch, 475 00:20:04,166 --> 00:20:05,700 and the sweet and sour and the mustard 476 00:20:05,767 --> 00:20:07,007 from the Austin barbecue sauce. 477 00:20:07,066 --> 00:20:08,967 That combo! Ha! 478 00:20:10,200 --> 00:20:12,700 The sleeper in this whole deal, is goat cheese ranch. 479 00:20:12,767 --> 00:20:15,700 I'm gonna make a note to myself, [screaming] goat cheese ranch! 480 00:20:15,767 --> 00:20:18,142 [Stephen] Firing brisket and mushroom empanadas! 481 00:20:18,166 --> 00:20:20,343 The brisket is amazing, it falls apart. 482 00:20:20,367 --> 00:20:23,487 The sauce on them is amazing. All of the different flavors really come together. 483 00:20:24,367 --> 00:20:25,843 Pastrami sandwich, yams! 484 00:20:25,867 --> 00:20:27,643 They have great stuff all over the board. 485 00:20:27,667 --> 00:20:29,242 This is our number one place to go. 486 00:20:29,266 --> 00:20:30,343 [Guy] You don't take the easy road. 487 00:20:30,367 --> 00:20:32,200 Well done, my friend. Well done. 488 00:20:32,266 --> 00:20:34,300 Not just another pretty face, look at this guy. 489 00:20:37,467 --> 00:20:40,242 So that wraps this edition of Diners, Drive-Ins and Dives! 490 00:20:40,266 --> 00:20:42,900 If you wanna get some of the recipes from today's show, 491 00:20:42,967 --> 00:20:44,700 {\an8}go to FoodNetwork.com. 492 00:20:44,767 --> 00:20:48,843 {\an8}I'll be lookin' for 'ya next week on Diners, Drive-Ins and Dives. 493 00:20:48,867 --> 00:20:51,307 {\an8}- And we also have... - A seven barrel brewery in the basement. 494 00:20:52,166 --> 00:20:53,100 {\an8}- Say that five times fast. - Yes. 495 00:20:53,166 --> 00:20:58,643 {\an8}Seven barrel brewery in the basement. 496 00:20:58,667 --> 00:20:59,747 {\an8}He said it five times fast.