Hey there, I'm Guy Fieri and we're rolling out,
looking for America's greatest Diners, Drive-Ins, and Dives.
This trip...
What is this?
We're heading east...
Bring the whole family down.
For Southern comfort...
Bite after bite, dynamite.
And savory seafood.
Hooked, in boat, okay, eat.
There's a buzz worthy spot in North Carolina.
- That's good, thanks a lot. - [laughing]
Smoking barbecue served up in New Hampshire.
I didn't see it coming.
And a historic house in Florida...
This is like a step back in time.
Topping their chops with a shot.
There ya go, point.
That's all right here, right now, on Diners, Drive-Ins, and Dives.
So I'm here in Ormond Beach, Florida.
You've been to Ormond Beach, Florida.
You... Oh!
It's, uh, about 10 minutes north of Daytona Beach.
Everybody knows Daytona Beach.
I mean, you think Spring break, you think NASCAR.
Well, do you think really great Southern food that's been chefed up?
Well, you will after you check out this joint,
this is Rose Villa Southern Table and Bar.
Got a lot of tickets coming in, let's get this food out.
This is really the jewel and the centerpiece of our downtown.
- Shrimp and grits. - It's just leagues above
whatever else you can find around.
[Guy] Which is pretty much what business partners Pat Sullivan
and Sylvia Herrera are going for.
What differentiates it from everybody else?
- It's better. [chuckles] - There ya go, point.
[Sylvia] You know, Southern inspired with French influence.
Bourbon porkchop going in the window.
Mom always made porkchops and apple sauce,
and Sylvia has put a twist on that,
and turned it into an adult dish for me.
The bourbon glaze is fantastic, it has a sweet tangy flavor to it.
- What are we making first? - Bourbon barbecue porkchops.
So we're gonna make the brine, salt, brown sugar, water, and then we add the root beer.
- So bone-in chop. - [Sylvia] Let these brine for at least 24 hours.
- What's next? - [Sylvia] The bourbon barbecue sauce.
-[Guy] I got ya, -Ketchup,
brown sugar, apple cider vinegar,
- bourbon. - Good amount there.
- [both] Molasses. - [Sylvia] Root beer,
coffee, Worcestershire, granulated garlic,
granulated onion, chili powder.
- Mustard and... - cayenne.
- [Guy] How much is that gonna reduce by? - About a third.
Barbecue sauce is done, what is this getting served with by the way?
I do a tree fruit chutney.
And what tree fruit do we have today? Tell us about it.
[Sylvia] Diced peaches, apples, sun dried cranberries, garlic,
- ginger. - Ginger, nice call.
[Sylvia] Apple cider vinegar, sugar, lemon juice.
- Here we go. - Red pepper flakes, dried mustard,
turmeric, ground coriander, and a little cinnamon,
Can't have a chutney without some cinnamon.
- We'll let this cook down how long? - Ten to 15 minutes.
- What else are we gonna make? - Goat cheese grits.
So, I do half water, half milk, and we will add our grits.
Cook them down with butter, and our heavy cream,
- goat cheese, and salt to finish them. - Fantastic.
So we're gonna take one of our porkchops out of the brine.
Then, what we're gonna do is we're gonna make this house seasoning.
- [Guy] Okay. - Sugar.
- Not salt? - I mean, salt.
- Oh! - [Sylvia chuckles]
- Granulated garlic. - You scared me to death!
Ground pepper, granulated onion, and ground thyme.
- Oil our chop, season it. - [Guy] Grill it.
And when it flat tops,
- is when you're gonna glaze the barbecue sauce on it? - Yep.
So now we're gonna plate this up, we've got our goat cheese grits right here.
Put on our porkchop. Token vegetables.
- Token. - Tree fruit chutney, little bit of chive oil.
[Guy] The chutney is the kiss here.
The chop itself is great.
It's tender, it's got great flavor in it, but...
the sweetness and a bit of the acidity from the chutney,
richness of the chop, with a good sear on that,
and then the tang of the goat cheese grits.
I mean, the medley of what you put together,
when you get that perfect bite of all three.
- Dynamite. - [server] The bourbon barbecue porkchop.
The only thing I like better than drinking bourbon,
is eating food cooked with bourbon.
It just provides such a richness.
- How's the porkchop? - Really, really good.
[Guy] So how did you find the place?
[woman] I knew the gentleman who was redecorating it,
and it was just fascinating.
1901, Henry Flagler built the house as a place for him and his friends
to hang out while they were passing through on the railroads.
In 2006, a local businessman bought the building
and turned it into what you see today.
This is like a step back in time.
A lot of history here, it's a good place to come and enjoy a meal.
Bouillabaisse working hard.
- Sir, what're you having? - The bouillabaisse.
- The bouillabaisse, what'd you think? - It's awesome.
We're a half a mile from the ocean and she's using all the fresh seafood.
Melts in your mouth.
- Gonna make the bouillabaisse? - Yeah, we're making the bouillabaisse.
We're making a tomato fennel saffron broth, Vidalia onions,
shallots, chopped garlic, shaved fennel, leeks.
- Sweat that down. - [Guy] 'Kay.
[Sylvia] Tarragon, fresh parsley, rosemary, saffron threads.
And we de-glaze with some lemon juice,
white wine, anisette, little bit of water.
- [Guy] 'Kay. - Chopped tomatoes, tomato juice,
- salt and pepper. - [Guy] All right.
Once it comes up to a boil, we simmer it for about 15 minutes.
So the fennel broth is done, what's our next one?
We'll make the roux, pacia peppers, orange zest,
smoked paprika, cayenne pepper.
- stocks of bread, gives it a little moistness. - And a little mayo.
Blend this up and we're good to go.
[Guy] All right, Chef.
Olive oil, little bit of garlic, scallops,
shrimp, fresh grouper pieces, salt and pepper.
De-glazing with white wine, little bit of potato.
- Because it's French. - Hang on.
Little bit of potato. [chuckles]
Black mussels, our tomato fennel broth, little butter.
[Guy] What herbs do we have in here?
[Sylvia] Rosemary, thyme, sage, parsley, fresh tarragon.
Plate this, we got our crostini's right up here.
Roux, little more fresh herbs right on top.
Okay, so, does the rest of my family show up to eat this with me now?
It's just dynamite, I mean, it's really balanced.
- I love the potato in there. - [Sylvia chuckles]
Seafood is cooked perfectly. Good amount of fennel.
The roux is the piece de resistance.
It is just...
bite after bite, dynamite.
Bouillabaisse, table 202.
It's bold and it's engulfing.
The red sauce is absolutely perfect.
It's very delicious.
Fried chicken in the window.
If you say you're gonna do Southern food, got the goods?
- Oh, it's got the goods. - I love this place.
You hope when you pull up to this building that the food
is gonna backup how cool the building looks, well done.
Up next, in Atlantic Beach, North Carolina...
And there's more.
A funky spot with a crazy name...
It started with a knock-knock joke.
Putting out a serious menu.
It's great.
So, I'm here in beautiful Atlantic Beach, North Carolina.
I'm here for a family reunion.
Heard about this restaurant that's got a funny name
that's right down the road from where we're staying.
So, I thought, while the family was at the beach,
I'd kinda sneak away and check the joint out.
The only problem is, I think I might have been followed.
- Are you guys hungry? - [group] Yeah!
This is Amos Mosquito's.
Firing a scallop scallop.
Amos Mosquito's has, without a doubt,
the freshest seafood on the island.
- Your shrimp and grits. - One of our favorite places to eat.
[Guy] And chef and owner, Hallock Howard,
along with her husband, Sandy,
and business partner, Dave Brumley,
has turned this into a long-time community staple
with her comfort costal cuisine.
We get three different types of fresh fish everyday.
In addition to that, there's shrimp, oyster, scallops.
But we also have something for everybody.
There's steak, chicken, porkchops.
Southern fried porkchops are up!
I really like their Southern fried porkchops,
it's juicy, tasty.
And then the tasso gravy is delicious.
- So what are we gonna make today, Chef? - Tasso gravy.
It's gonna go on our fried porkchops.
First of all is butter, tasso ham, flour in.
- With a spoon from, like, the medieval times. - [Hallock chuckles]
So we've made a roux, I'm gonna add chicken stock.
- [Guy] Let this thicken up. - Heavy cream.
Salt, white pepper.
- And we're just gonna let that come to a simmer. - Simmer down, now.
And we'll finish it with parsley.
So we're got the pork loin all cleaned up.
And we cut three ounce chops.
Tenderize this, what are we gonna dredge it in?
Flour, paprika, salt.
- [Guy] Fresh cracked black pepper. - Mustard, cayenne.
- Onion... - Powder, and oregano.
So we're gonna go from the seasoned flour, to the buttermilk,
to the season flour, to the buttermilk, to the season flour.
No. Put it in the seasoned flour.
Into the buttermilk, then...
- That's the dry hand. - The dry hand.
- Now you went back in there with the wet hand! - Oh, gosh!
- Cut! - You're cut? Medic!
- And we're pan frying this or we deep frying this? - [Hallock] Deep frying it.
And the potatoes, walk me through the mash.
[Hallock] We steam 'em, then we add cream,
half-and-half, butter, salt, pepper, and mash 'em up.
- [Guy] That's it. - Porkchops,
mashed potatoes, sauteed spinach.
[Guy] Two of the I need to go jog down the beach.
- And... - And more of I need to go jog down the beach.
Tasso gravy. I'm not gonna fit back in that car.
If I was around this on a regular basis
- I'd be doing this show in a covered wagon. - [Hallock laughing]
[Guy] The pork is so tender it eats like pork tenderloin.
Gravy is dynamite. Mashed potatoes are spot on.
That is a great intro.
Southern fried porkchop.
As a kid, we would come to Morehead City,
where my Mammy and Gramps live, right across the water.
And we'd come to Atlantic Beach
and my first cousins, we would all be there.
So now we're all here for a family reunion, again.
- Everybody else having seafood and you get porkchops. - I love it.
Spices come together.
Gravy adds some great flavor, very crispy with the porkchops.
Pork belly tacos for table 12.
You never have a bad meal at Amos Mosquito's.
I've never seen anybody celebrate mosquitos.
We knew we wanted the restaurant to be decorated like the outdoors,
and someone mentioned skeeters.
Skeeters sounds like a bar.
Right. So, Amos Mosquito's.
Which is a knock-knock joke when she was a little girl.
- So knock-knock. - Who's there?
- Amos. - Amos who?
A mosquito.
But she would always say, Amos mosquito instead of a mosquito.
Wow!
Crabcake in the window, pick it up.
Chef Hallock is awesome, she's very creative.
Still don't understand why you named the restaurant what you named it.
But don't go anywhere, when we come back she's...
I don't know what else she's gonna do, but the food's delicious.
- Where did you parents come up with Hallock as a name? - It's a family name.
So when you went to Disney, never got one of the license plates?
- No. - When you're name is Guy, you never got one.
Welcome back, Triple D hanging out at Amos Mosquito's.
Here's this funky little place it started with a knock-knock joke.
But folks in Atlantic Beach, North Carolina,
take their food here seriously.
I don't think you'll find any seafood on this island any fresher
than what you get at Amos Mosquito's.
Shrimp, pick it up.
One of my favorites is the shrimp, I just love the spiciness of it.
[woman] It doesn't matter if you're hungry or not,
it's good enough to eat the entire plate.
- Now what are we into, Chef? - Now we are gonna make sauce for our shrimp.
- Okay. Got it. - Orange juice,
- sugar. - You know it's a beach over there, right?
- Yeah. - It is swimsuit season.
Water, sambol, soy sauce, rice wine vinegar, ginger,
- xanthan gum, okay... - Xanthan gum, oh, to tighten it up.
- When we sprinkle it in, we immersion blend it. - [Guy] Got it!
We're gonna make cilantro lime vinaigrette.
This will go with the dressing on the pineapple slaw.
- There we go. - There you go, chef.
Grate a little lime zest, scallions, shallots, Dijon mustard, lime juice,
- rice wine vinegar. - [Guy] All right, hit it!
- And then, salt, cilantro, and drizzle in the oil. - [Guy] More xanthan gum.
That's delicious!
- But we're not done with it, yet. - And there's more.
We are going to make pineapple slaw.
Cabbage, diced pineapple, cilantro, diced red bell peppers, scallions,
And then the dressing in the name of science.
That's good! Thanks, a lot!
- Okay, fry the shrimp? - [Hallock] Yep!
Sauce, sesame seeds, chopped parsley, all right.
You could toss a beach ball in that sauce.
But that slaw... I can't get it in my face fast enough.
Once you get the slaw in the bite, and you get the hot and the cold,
and the spicy and the creamy,
delicious!
Shrimp goin' in the fryer!
What do you think of the shrimp, Mom?
Shrimp is my favorite thing in the world, and coleslaw, I've never made it like this.
- I love this. - Well, I have all the recipes,
- I just stole them from Chef Hallock, so don't worry. - So good.
She just puts a certain twist on the food that you don't see in other places.
[woman] Southwest style tuna.
The tuna is always fresh, it's garnished with corn, avocado,
it's one of our favorites.
I was on my way out the door, but I can't get my family to leave.
I figured we'd come back in here, you'd make me one more dish,
because you had me at tuna with... What do we have here?
Black bean cake and a...
Avocado and Merson corn Pico de Gallo.
- That's my middle name. - That's a long middle name.
Yeah, it's... Well, it's hyphenated.
What's in the black bean cake?
[Hallock] Black beans, pimentos, cilantro, scallion,
bound with a little bit of corn bread muffin mix.
- Corn bread muffin mix is a binder? - Yes.
- Cumin, salt, black pepper... - Love it!
Then we add the chipotle, pimento puree.
[Guy] And the blackening spice?
Paprika, black pepper, cayenne, salt, thyme, oregano, garlic powder...
- [Guy] Got it. - How do you like your tuna cooked?
Rare. Hooked, in boat, okay, eat.
What's in this concoction, red pepper emulsion?
Crushed red bell peppers, chipotle peppers, black pepper and salt.
- A little bit a oil. - All right, chef.
Black bean cake goes first, rare tuna, avocado, roasted corn,
- roasted red bell pepper emulsion. - There you go.
You just went fine dining on me
with a fat tuna steak, perfectly cooked.
The red bell pepper emulsion is delicious. It's a little surprising, but you need it.
It's that little acid that carries this.
But the thing that I'm trippin' on is the black bean cake with the muffin mix.
It's great!
That's a dynamite dish.
Southwest tuna, pick it up!
Just fantastic flavors.
Melts in your mouth.
Meatloaf ready!
I eat here at least once a week.
It's just the perfect spot to be at.
You got all ends a the spectrum, and you're a great chef, well done!
Comin' up, Texas-style barbecue, up in North Conway, New Hampshire...
Wham-bam!
Dressin' up empanadas...
It is dynamite!
And givin' an old standard, new life.
Not just another pretty face, look at this guy.
So I'm here in North Conway, New Hampshire.
Now, this area's known for a lot.
You know, in the winter, it's all about the skiing,
and, well, in the summer, it's the kayak and rafting down the river.
And then in the fall, well, you know, you get your leaf peepers,
and your... you know, your leaf peepers.
The people that are here to see the foliage,
they say the spectrum of colors is amazing!
But I digress, I'm here to check out a joint,
where they came up here for the skiing, to brew beer and to smoke meats.
And, well, they've been doin' it for 22 years, so I gotta check it out.
This is Moat Mountain Smokehouse and Brewery.
Firing Thai chicken pizza!
After a long day of skiing or hiking, it's just real good comfort food.
Takin' out brisket! Slicin', now!
The smoked meats are excellent!
We love comin' here for the beer.
[laughing] Go ahead, drink up!
Just can't speak highly enough about it.
- Everything is scratch made here? - Yeah.
It's our home away from home.
[Guy] And like everybody's crib, owners Vicky Valentino and Stephen Johnson
surrounded themselves with everything they love.
Steven thought that if we moved to the place
where he could ski every single day,
and open up a brewery, that it would be great.
I was a fine dining chef in Portland for awhile,
then I started playing with barbecue.
- Hung out in Austin, so... - And thought that's what I need
- to bring back to New England? - Yes.
- Barbecue meat loaf. - Thank you.
I don't order meat loaf anywhere, it is to die for here.
- [Guy] What are we into first? - [Stephen] Our Austin barbecue sauce.
So we got our base sauces.
[Guy] Just a generic barbecue sauce,
- that you're gonna fortify? - Yes.
Whole grain mustard, chipotles in adobo, brown sugar, molasses,
Worcestershire, dry English mustard...
Almost gettin' into Carolina now.
Habanero peppers, sriracha and chili garlic...
- [Guy] Okay. - Gallon a water.
[Guy] Hit this with the immersion blender.
Barbecue sauce is done, so let's get into meat loaf.
Start with a blend of all steak ground beef, 80/20,
with a little bit a short rib in it.
We have the Cajun mirepoix, red and green bell peppers, onions,
- and the awesome barbecue that we just made. - [Guy] Got it!
-The man from Worcester... Sh... Sh... Sh... Shire. -Sh... Sh... Shire.
- [Stephen] And, of course, you gotta have sour cream... - [Guy] I like the tang factor.
Kosher salt, minced, chopped, fresh garlic, dried parsley,
- black ground pepper, eggs... - Huevos.
- panko bread crumbs, we add the rest of the beef. - [Guy] Mix this up.
From there we weigh five and a quarter pound balls to form the loaves,
and we glaze 'em with the Austin sauce.
- [Guy] Cooks off? - About 350 for about an hour and a quarter.
So now, we're onto our roasted garlic, mashed potato seasoning.
We roast garlic in olive oil, melted butter, milk,
kosher salt, whole black pepper, half and half, and...
[Guy] You and your sour cream, bro! Immersion blender.
[Stephen] Red bliss potatoes that have been cooked in the steam kettle.
You're gonna break 'em up, slowly incorporate the potato seasoning mixture...
- Right. - And then whip 'em.
I dig it! Look at that! I didn't get meat loaf when I was a kid.
But I'd go to my friend's house, and they'd have meat loaf, and I'd come back
and I'm, what is this?
It's a gigantic, square meatball.
Throw it on the griddle, give it a sear.
Oh! Whoah! Whoah! Whoah! Two monster pieces is one order?
Well, we send people home with lunch the next day, they're really happy.
- Our mashed potatoes, our butternut squash, and... - [Guy whistling]
- Chavante green beans. - [Guy] Show off!
Bring the whole family down!
[Stephen] This is our Austin barbecue sauce that we made earlier.
[Guy] You don't just think one would have been enough?
That's great meat loaf.
It's so tender, moist, full of flavor.
Your Austin city barbecue sauce is wham-bam!
Then you move over to the mashed potatoes,
which have an awesome amount of sour cream in 'em.
Roasted garlic flavor, all the way through, green beans, cooked perfectly.
Your butternut squash cleanses the palette, well done!
Is there somewhere I can take this,
and just lay down for about an hour, and have a nap?
- We have an inn room upstairs. - Perfect!
The barbecued meat loaf is delicious.
The mashed potatoes are incredible, I love garlic, so I'm there!
The barbecue sauce they put on a lotta stuff here, rightfully so.
[Guy] When we come up to New Hampshire,
of course, there's one chef that we gotta call.
Bobby the Butcher, Bobby Marcotte, good friend of ours.
First started on Diners, Drive-Ins and Dives...
Chef Bobby, gangster!
Then goes to Guy's Grocery Games,
then goes to Tournament of Champions.
His sister lives up here, um, and he brought his wife and his kids,
and I said, "Tell me about Moat Mountain," he says, "They make beer for you."
He came up with Tuckin Good Lager, I've been servin' it for ten years,
one of our number one beers.
There's nothing that I haven't liked, whether it be the food or the beer.
Brisket mushroom empanadas!
The smoked brisket and mushroom empanada was excellent
Super flavorful, rich, I ate the entire plate.
[Guy] Now, we're into the empanada.
We're gonna start off with the brisket.
- We don't trim the calf... - [Guy] Okay.
We like to have the full rendering to have it...
- Okay. - Stay moist.
So we gotta make a rub.
Kosher salt, blended chili powder, black pepper,
- sugar, cumin... - [Guy] Comino.
- [Stephen] Cayenne pepper... - [Guy] Rub-a-dub-dub
And go right to the smoker. 180 for three hours, then 225 for six to seven hours.
Well, what are we gonna do next, chef?
So this is our goat cheese ranch...
- [Guy] Okay. - [Stephen] ...which we garnished our empanadas with.
- Goat cheese, heavy mayonnaise... - [Guy] That's heavy.
See, he dropped it. That's how heavy it was.
[sarcastically] Sour cream, I didn't see it comin'.
You've made me change the way I look at sour cream.
- buttermilk, to lighten up the sour cream... - [Guy] Yes!
- and we have olive oil, melted butter, celery salt... - [Guy] Celery.
Roasted garlic puree with olive oil,
cracked black pepper, lime juice, kosher salt,
- dry basil, thyme to pay attention... - [Guy] Yum. Ha-ha!
-[Stephen] ...and scallions. -[Guy] Got it! That's the sauce.
[Stephen] Now, we're gonna trim the brisket up,
and we reserve the trimmings for the buffalo chopper.
Sauteed mushrooms, caramelized onions, make a nice mix,
then we pull it out, add the cheese and the Austin barbecue sauce.
Delicious. Okay.
[Stephen] Place the empanada filling in the empanada shells.
And take your water, you get a nice seal on there.
That's a big empanada.
[Stephen] We're fryin' these. They're all nice, golden brown and crispy.
Topped with Austin barbecue sauce and goat cheese ranch dressing.
[Guy] It is dynamite!
This is a beef Wellington of empanadas.
Rich, beef flavor, the mushrooms, the onions,
then this tang that you're getting from the goat cheese ranch,
and the sweet and sour and the mustard
from the Austin barbecue sauce.
That combo! Ha!
The sleeper in this whole deal, is goat cheese ranch.
I'm gonna make a note to myself, [screaming] goat cheese ranch!
[Stephen] Firing brisket and mushroom empanadas!
The brisket is amazing, it falls apart.
The sauce on them is amazing. All of the different flavors really come together.
Pastrami sandwich, yams!
They have great stuff all over the board.
This is our number one place to go.
[Guy] You don't take the easy road.
Well done, my friend. Well done.
Not just another pretty face, look at this guy.
So that wraps this edition of Diners, Drive-Ins and Dives!
If you wanna get some of the recipes from today's show,
go to FoodNetwork.com.
I'll be lookin' for 'ya next week on Diners, Drive-Ins and Dives.
- And we also have... - A seven barrel brewery in the basement.
- Say that five times fast. - Yes.
Seven barrel brewery in the basement.
He said it five times fast.