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Diners Drive-ins and Dives - Season 54 - Episode 04: Southern, Sweets, and Spam
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00:00Hey everybody, I'm Guy Fieri and we're rolling out looking for America's greatest diners,
00:04drive-ins and dives. This trip, beep, beep, beep. We're going from Canadian classics,
00:11that's next level, to Hawaiian flavors. We're sharing your aloha everywhere we go.
00:16And southern comfort. I'm driving so fast I can't breathe. There's a barbecue island mashup in
00:21Asheville. You have no geographic boundaries, by the way. Mom-inspired recipes in Calgary.
00:27The only thing I don't like about this is absolutely nothing. And Pop's down home cooking
00:32in Reno. This comes with a thigh master. That's both savory and sweet. You have just served up more
00:39cake than I will eat in two years. Delicious. That's all right here, right now, on Diners,
00:46drive-ins and dives.
00:59So I'm here in Reno, Nevada, right across the Truckee River. Those are all the casinos filled
01:03with great restaurants, but I'm not going there. No, I'm here at the post office to send a package
01:08to Flavortown. No, really I'm not, because the post office is closed. It's not even a post office
01:13anymore. No, it's housed to a bunch of businesses. And down in the basement, there's a restaurant that
01:17is packing them in. Oh, listen, they need all the space they can get, because this is pop-up,
01:22what you're cooking. Table two, two stripping grits up. This place is very unique. It's southern
01:28soul food with a lot of love to it. Dark baked chicken with mac and cheese and greens. It's the
01:33staples, but he has his own twist on them. And the real twist for chef and owner William Lyons
01:38was going from his law enforcement career to serving sweet treats and southern cooking with his wife,
01:43guy. We started off as just a bakery. Can I please just make a mental image of this really
01:49tough cop in a pink apron? Why is the name Papa, what you're cooking? Our grandchildren. Always ask
01:57Papa, what you're cooking? Red beans and rice up. My favorite is the red beans and rice. Comes with
02:03the greens. They use smoked turkey. And the cornbread is amazing. It'll make you run into childhood
02:09memories. All right, so let's talk about collard greens. Man, nobody likes Sims. You like Sims? I don't
02:16like Sims. This is how my mom and dad did it. Roll them up, chop them, wash them. We have
02:23some
02:23smoked turkey, some water, collards, onions, salt, pepper. Red chili flake. And how long are we going to
02:29cook? Until they're tender. We're going to shred the leg later and leave the meat in there? Yeah.
02:34Once sugar and vinegar's in, they're ready to serve. Next up. We're making red beans and rice,
02:38ham hocks, water, red beans, onion, fresh garlic, a little salt, cayenne. We're going to cook that
02:45for a couple hours. Then we're going to add andouille sausage. And then we're going to add the roux.
02:49And this is going to get served with rice? Long grain, parboiled. Are we putting any flavor
02:54on the rice? No. Just let the beans do the talking. This is going to talk to you. Next up.
02:58This is not
02:59my mother's cornbread. I knew at some point you had to bust in with some baking. Mom made cornbread
03:04that wasn't sweet. I'm a sugar junkie. I'll eat sweets before I eat food. All right, let's see it.
03:09Got some eggs, buttermilk, oil. And I love the coarse cornmeal. It's really got some texture.
03:14Flour, sugar, bacon powder. Mix this up, drop it in these little cast irons. 20 minutes at 325.
03:20We're going to put this all together, have red beans and rice and collard greens and cornbread.
03:25Yes, sir. Is this a normal portion? Uh-huh. We don't skip, man.
03:29Yeah. I'm shoving so fast I can't breathe.
03:39Greens are cooked perfectly. That pot liquor right there. That's your French dip.
03:46Two big hocks to that amount of beans. You got these nice, rich flavors.
03:51The cornbread's not overly sweet. Your ratio of crusty top, crusty bottom, tender, moist inside.
03:57Outstanding.
03:59Now the greens and cornbread. Red beans and rice.
04:03The beans are soft and blend well with the rice.
04:07The cornbread was delicious, almost like a cake.
04:10I'll tell you, the first time I tasted these greens, I was back in my grandma's kitchen.
04:15And then when you add the delicious baked goods, you don't get this small by not eating sweets.
04:21Grandma Grace's lemon pie, table one.
04:24Where does the truck back up when it drops off the 400 tons of sugar?
04:30At the dock.
04:30They just do it like the mail used to come in.
04:32Beep, beep, beep.
04:34German chocolate cake.
04:36My favorite is the German chocolate cake with the pecans and the coconut.
04:39Comes with a little bit of gold flakes on the whipped cream.
04:42It is a shareable thing, but I'm probably not sharing it.
04:46My mom's favorite cake.
04:48Start with some sugar, butter, eggs, vanilla.
04:52Dry ingredients.
04:53Flour, salt, baking soda.
04:55Incorporate the dry ingredients and the wet ingredients, alternating back and forth.
05:00Buttermilk, flour mixture here.
05:01This is why I don't bake.
05:03Everybody would have been in the pool right off the bat.
05:05Let's go.
05:06You can't rush this.
05:07Of course it wouldn't be rushing.
05:08Sherman.
05:10Beat the egg whites and then we fold those in.
05:13Chocolate.
05:14All right, mix this up.
05:15Drop them in 20 minutes.
05:16And while that's all working, we're going to work on the icing.
05:19Some sugar, egg yolks.
05:21Evaporated milk.
05:22Butter.
05:23This comes with a thigh master.
05:25Vanilla.
05:26Cook that until it thickens up.
05:28Coconut.
05:28Sweetened or just shredded?
05:29Sweetened.
05:30Okay.
05:30And then we'll add the pecans and cook them for another 10 minutes.
05:33And then we'll build the layers.
05:34Yes, sir.
05:36Holy moly.
05:37How many pieces do we get out of that?
05:39I only do eight slices.
05:40Somebody can eat one-eighth of a slice of that.
05:44Oh, yeah.
05:45Don't you have the cake cutty thingy?
05:47No.
05:47See, here's the thing.
05:48What?
05:48Because I cut it and you may be the lucky person that gets the bigger slice.
05:53Oh, there you go.
05:54Chocolate on the plate.
05:56Some whipped cream.
05:57And then we make it look pretty with some edible gold on it.
06:00You have just served up more cake than I will eat in two years.
06:08This has some contrast to it.
06:10The textural side of the coconut is my favorite part.
06:13Although it looks like it could anchor a boat with it, it is relatively light.
06:17With that big folding in of those egg whites, it's not so cloyingly sweet and chocolatey and
06:24so much that I don't want to try another one.
06:26Balance, ridiculous portions.
06:29It's dynamite.
06:30German chocolate cake, table four.
06:32This will make you swing your feet and wiggle your toes.
06:36It is so good.
06:38I will eat half and ask Ken, don't eat the other piece of my cake.
06:44Rose beef po' boy, table two.
06:46It says cooking with love and you definitely feel that passion.
06:48You're a man of the people, my friend.
06:50The fact that you tucked away down here in this post office basement might be a good thing.
06:54You could cause traffic problems.
06:55You're a law enforcement officer and you know traffic problems.
06:58Yes, sir.
06:59Delicious.
07:02Up next in Calgary, Canada, two buddies are honoring their moms.
07:06Wow.
07:06With an off-the-chain chicken dish.
07:09That's not just a simple chicken dish, that's an experienced dish.
07:11And next level dessert.
07:13Even if you don't like dessert, you gotta try that.
07:22So I'm here in downtown Calgary, Canada to catch up with a chef that I haven't seen since like
07:282019 when he was on Triple G.
07:29He won one big, won $16,000 and heard he was going to open up his own restaurant and he
07:34did with his buddy.
07:35And they paid tribute to their moms.
07:37You gotta love that.
07:38This is Pat and Betty.
07:42Frigatoni in the window.
07:43Any excuse to come to Pat and Betty's, we will take it.
07:46Lemon pavlova.
08:16It's really casual.
08:17We'll take it.
08:18A little chili vinaigrette.
08:19Whip feta mascarpone.
08:20Yeah.
08:20Let this guy out of the cage.
08:22I'm telling you what.
08:23Alberta chicken here.
08:25If I had to have a last meal, that would be it.
08:27I'd say it's the perfect bite.
08:29Alberta chicken.
08:29Walk me through it.
08:30Bone out chicken here.
08:31Brown sugar here.
08:32Salt, bay leaf, black pepper.
08:34And water.
08:34Bring that up to a boil.
08:3520 minutes into the ice bath.
08:37Let it cool down.
08:3824 hours and we're good to go.
08:39100%.
08:40Next.
08:40We've got our whipped feta.
08:41Local goat feta here from Alberta.
08:43How nice to be this close to such great agricultural areas.
08:46It's amazing out here.
08:47Salt.
08:47Lemon juice.
08:49Cream.
08:49Give this a quick blitz.
08:51We're going to smooth it all out.
08:52We're going to add in a little bit of marscapone.
08:54And that's all she wrote?
08:55There we have it.
08:56Next up.
08:56Chili harissa vinaigrette.
08:58To go with the feta, marscapone, sesame crusted chicken.
09:01None of that says Alberta, by the way.
09:03No, no, no.
09:03Start it off, we have a little hot, pickled Italian chilies here.
09:06Fresh garlic.
09:07Harissa powder.
09:08Salt.
09:08Lemon juice.
09:09All kinds of acid here.
09:10Yeah.
09:11Some agave syrup.
09:12And a little bit of apple cider vinegar.
09:13Okay.
09:13All right.
09:14And up next here, we've got a little Tiffany paste.
09:17Extra virgin olive oil.
09:18And it looks like Thousand Island.
09:20But it's about as far away from that as it could possibly be.
09:22Anything else?
09:23Chicken dredge.
09:24All right.
09:24Corn starch, potato starch, kosher salt, garlic powder, onion powder, white sesame.
09:29Just a touch.
09:30Toasted fennel.
09:30And ground coriander.
09:32Give this a nice big dredge.
09:33A little butter and oil mix here.
09:35Sear it on the flat top.
09:36Yeah.
09:37Finish it in the oven with the zucchini.
09:38Yeah.
09:39About eight, ten minutes.
09:41We've got our plate here.
09:42Whipped feta.
09:42Our harissa vinaigrette.
09:44Around the edge there.
09:45Some semi-dried tomatoes.
09:46Roasted zucchini we did up.
09:47Chicken over.
09:49Rolled fresh zucchini.
09:50Along with a little preserved lemon.
09:51I feel like the jerk at the party that's going to wreck the dish.
09:54Then we're going to finish off with a bunch of fresh herbs.
09:56Torn mint.
09:57Torn mint.
09:58Some Italian parsley.
09:59Tournament of champions.
10:00Dill.
10:01That's a big dill.
10:02And that's our burger chicken.
10:04Fantastic.
10:06Behind my new favorite thing, better mascarpone.
10:09I don't care what you dip in that.
10:11Yeah.
10:11Wow.
10:14Chef, the only thing I don't like about this is absolutely nothing.
10:19The harissa vinaigrette, that's big.
10:22Yeah.
10:22And then you hit those pickled Italian peppers in there.
10:25Not as contrasting as I thought it would be, actually very harmonious.
10:28The chicken is perfectly cooked, and I love this little sesame crust on it.
10:32And the coriander is really the awesome true note.
10:37You need the little tomato sweet roast.
10:40You've used very simple ingredients, just in a really finessing way.
10:45That's not just a simple chicken dish.
10:46That's an experienced dish.
10:48Chicken up.
10:49This is perfect.
10:50You get a little heat from the chili, creaminess from the cheese.
10:52Have you met Chef Mike before?
10:53Yes.
10:53Amazing.
10:54You can order anything, and you're like, oh my gosh.
10:57Pork belly's ripping.
10:58He's actually in my phone as celebrity chef Mike DiGio.
11:01I should have known when you get a Triple G chant, he's going to do something big.
11:04When we come back, I'm going to do dessert.
11:07It disappears quick.
11:08I'll have to play it.
11:09After I eat this.
11:12Next.
11:14What are we doing next?
11:16We're going to make chicken, or we're going to wear that as a hat?
11:18We're going to make some chicken.
11:21Welcome back.
11:21Triple D hanging out in Calgary, Canada with Chef Mike.
11:24A 2019 Triple G winner.
11:27He and his buddy have opened up.
11:29Pat and Betty.
11:30They named it after their moms.
11:31He calls it French, Italian, European inspired.
11:34Do whatever I want.
11:35The tartare in about a minute and a half.
11:37The menu here is always solid.
11:39From the chicken to the cake, it's perfect.
11:41Selling P&B carrot cake.
11:42The carrot cake when we come here is non-negotiable.
11:45It's a home recipe.
11:46James' mom's originally.
11:47They've taken that and built on it, and it's just incredible.
11:51I don't do enough dessert.
11:53I know.
11:53Let's do carrot cake.
11:54Start off with some whole egg.
11:56Fresh shredded carrot here.
11:57Applesauce.
11:58Bourbon vanilla bean paste.
11:59Good stuff.
12:00And then our pumpkin spice.
12:01Baking soda.
12:02Baking powder mix.
12:03Brown sugar.
12:04Slowly emulsify in a little bit of oil as well.
12:06When this is going, we're going to do a little sift.
12:08Bread flour.
12:09AP flour.
12:09Into a cake pan.
12:10Right.
12:11How long is this going to bake?
12:1260 minutes.
12:12What tip?
12:13325.
12:13We doing the traditional frosting.
12:16Not quite traditional.
12:17Well, nothing with you really is quite traditional.
12:19Tempered butter.
12:20Cream cheese.
12:20A little bit of icing sugar and cornstarch mixed together.
12:23So far, so good.
12:24Some salt.
12:24Bourbon vanilla.
12:25And then fresh orange zest.
12:27That's different.
12:28Now we icing this entire cake.
12:31We're doing the center, fill it up, and then one layer of nice, clean icing over the top.
12:34A cake shop or something?
12:35Next up.
12:36A little carrot caramel.
12:37That's next level.
12:38Boiled carrots here.
12:39Calvados.
12:40Up here with the French.
12:42Brown sugar.
12:42And some heavy cream.
12:44Bringing this to a boil.
12:45I don't know if I've ever had a carrot caramel.
12:47Butter.
12:48Get it nice and smooth and thick.
12:50We're done here.
12:50What's left?
12:51Candy pecans.
12:52Pecans or pecans?
12:53Pecans.
12:53We got a real language issue going on up here across the border.
12:56Brown sugar, maple syrup, and fresh orange zest.
12:58Roast them in the ovens and we're going to chop them up.
13:00And that's the top of it.
13:01Yeah.
13:01Let's look at this thing.
13:02It's a monster.
13:03It's a big cake.
13:04Nothing surprises me with you, chef.
13:06You go with our candy pecans over top here.
13:08Marzipan carrot.
13:09He's such a perfectionist.
13:10And that carrot caramel.
13:12I feel like Cully Culkin with his eyes open at Home Alone.
13:15Wow.
13:16I really feel bad breaking into this.
13:18Now I don't.
13:20I think one of the reasons I always liked carrot cake as a kid
13:24was because of the cream cheese frosting.
13:26Like the little acidity.
13:28And the fact that I love carrots.
13:30And the warm spices are also one of my favorites.
13:33There's so many little nuances in this.
13:35First and foremost, the crumb to the cake is just moist and tender.
13:40But also, toothsome.
13:43Like, cross between a cake and a muffin.
13:45You can tell I hate it.
13:48The crumbled, I can.
13:49Dynamite.
13:50The carrot caramel.
13:51Silky.
13:52A little extra sweetness to it.
13:53It looks fantastic, man.
13:56Even if you don't like dessert, you gotta try that.
13:59Can be carrot cake in the window.
14:00Super fluffy.
14:01You got that caramelized carrot sauce on the bottom.
14:04Cuts nice with the cream cheese.
14:05Chef Pijot really just takes those comfort foods
14:08and elevates them to that next level.
14:09It's all-encompassing and the perfect place to go.
14:12Two minutes on scallops.
14:13Heard.
14:14You're a scary man.
14:15A real chef of chefs.
14:16I mean, you're really into this.
14:17You love what you do.
14:19It's small in seats, big in flavor.
14:21There's your winner.
14:24Coming up, we're headed to North Carolina.
14:27New ship to California.
14:28To a funky joint.
14:29All day long, man.
14:30I'm bringing their brand of island fever to Asheville.
14:34I don't like it.
14:34I love it.
14:43So I'm here in Asheville, North Carolina.
14:45I wanted to come here before, but they had those, you know,
14:47horrific floods.
14:48And I'm looking for some great barbecue.
14:49And they said, you know what?
14:50You can get barbecue anywhere.
14:51You gotta check out a joint doing Hawaiian food.
14:53I said, Hawaiian food 10 hours from Hawaii by plane?
14:56I don't know.
14:57They swear by it.
14:58So I'm here.
14:59This is Hooli-Sue's.
15:01Okay, Nacho, C1.
15:03You want something completely out of the ordinary?
15:05Hooli-Sue's, I 10 out of 10 recommend.
15:07Got a shrimp bowl for you.
15:09And they've got all these beautiful tropical flavors that they're bringing in.
15:12And our brisket French dip.
15:14It's the infusion of Hawaiian on the base of barbecue.
15:16It's different, but it fits in.
15:19Just like Ben Kruger and Lisa Vann, who fit right into Asheville with this surf and turf concept after they
15:25moved from the Big Island and the restaurant they've owned there for over 20 years.
15:29You're still rolling out there.
15:31Yeah, we're still rolling.
15:31We go back and forth.
15:32You have no geographic boundaries, by the way.
15:34We're sharing the Aloha everywhere we go.
15:36We have a little Hawaiian section on the menu.
15:38It's Ben's love letter to Hawaii.
15:40Hooli chicken for the patio.
15:41Best thing on the menu is the Sue's Hooli chicken.
15:44It's grilled.
15:45It has a really sweet and tangy glaze.
15:47It's like mmm.
15:48What are we into?
15:49We're building our Hooli sauce.
15:50Brown sugar.
15:51Shoyu.
15:52Honey.
15:52Ketchup.
15:53Sesame oil.
15:54Cherry vinegar.
15:55Apple cider vinegar.
15:57Lemon juice.
15:58Worcestershire sauce.
15:59Ginger juice.
16:00Gochujang paste.
16:02Mince garlic.
16:03Just a touch of garlic.
16:04Kosher salt.
16:05White sugar.
16:06A little water.
16:07Mix with the immersion blender.
16:08Then we're going to go over the top of these boneless, skinless chicken thighs.
16:11Yep.
16:11How long is this going to marinate before it grills?
16:13Overnight.
16:14This is the dressing for our Hawaiian mac salad.
16:16That much mayonnaise?
16:16We won't use all of that.
16:18No.
16:18Brown sugar.
16:19Whole milk.
16:20Heavy cream.
16:21Kosher salt.
16:22Onion powder.
16:23Black pepper.
16:24Mix this up.
16:25We just use elbow pasta.
16:27Got it.
16:27We start hot.
16:28So it'll absorb everything.
16:29Yeah, so we absorb the ACV.
16:31And we've got the mac dressing we just made.
16:33Carrots.
16:34Green onion.
16:35Yellow onion.
16:36And then it'll cool overnight.
16:37We'll do some pickled cabbage.
16:39Walk me through the pickled cabbage.
16:40Just a basic brine.
16:42Salt and sugar together with the hot water.
16:44ACV.
16:45And then we pour over the cabbage.
16:46That rests overnight.
16:48Grill the chicken thighs with our hooli sauce.
16:51Slice this.
16:52Rice with a scoop of mac salad.
16:55That is creamy.
16:56Pickled cabbage.
16:57Monton chips here.
16:59Add our chicken right on there.
17:00A little more hooli sauce.
17:02Sesame seeds over the top.
17:04Green onions.
17:04This is our Sioux's hooli chicken.
17:08Island mac salad is in a category by itself.
17:12It's super creamy.
17:13Nice and al dente.
17:15Rice is delicious.
17:16But the key to the whole piece is this hooli chicken and the hooli chicken sauce.
17:21Not over-soyed.
17:22Not too much sugar.
17:24Nice balance.
17:25Oh.
17:26It's dynamite.
17:28Got that Sioux's hooli chicken bowl.
17:29It's the mac salad that sets Hawaiian restaurants apart from each other.
17:34Amen.
17:34And when I tried Ben's, done.
17:37The hooli chicken, it's straight off the grill, so you can definitely taste the smoky char.
17:42The glaze they've got on it, it's amazing.
17:44So, you know, the Guy Fieri Foundation, our motto is serving those who serve us and serving our country right
17:50now and a local first responder.
17:52Thank you for taking care of people, and I know you guys had those devastating floods.
17:55Thanks for all that hard work.
17:57How's lunch?
17:57How are you?
17:58Everything good today?
17:59Ever since Ben and Lisa moved here, they've been such a great addition to the community.
18:03After Haleen happened, they were feeding first responders.
18:06They donated food.
18:07They were serving to go food.
18:08And the food is just incredible.
18:10Spice ham, A2.
18:12I had the spice ham today for the first time, and I was very, very impressed.
18:15I've never been to Hawaii, but if that's the kind of food that they're serving there, then I need to
18:18make a trip.
18:19Canned ham is huge in the islands, you're just going to go and make your own version.
18:22We do a bowl style.
18:24Okay.
18:24So, first we're going to start with our slurry we put together with all the spices and granulated garlic, white
18:29sugar, kosher salt, granulated onion, black pepper, curing salt, MSG, and a little potato starch.
18:37A little binder.
18:38Water.
18:39We'll mix that.
18:40Combine the ground pork and pork belly.
18:42You want me to spray the inside of this?
18:43Sure.
18:47Haven't done that one in a while.
18:48That slurry goes into the mixture.
18:50Press it into a loaf pan.
18:52Phosphate graph, tin foil, keep the moisture in, put the brick on it.
18:56It sits overnight the next day.
18:58We do a water bath in the oven, 225 degrees for about two and a half hours.
19:03We'll chill overnight.
19:04Then we'll get into the sweet soy.
19:05Some brown sugar.
19:06Tamari.
19:07Today, though.
19:08Molasses.
19:08Ginger juice.
19:09Ginger juice.
19:10Mince garlic.
19:11Anise seed.
19:12Anise.
19:13Not a nephew.
19:14No.
19:14And this, we're going to go on the stove and simmer.
19:16In the meantime, we'll put together our slurry.
19:18Pineapple juice.
19:19Corn starch.
19:20Then add in the slurry, tighten it up.
19:22Yep.
19:22And break out the ham.
19:23Ta-da!
19:24Like a little kid anticipating Christmas.
19:27So, I mean, this is kind of like a Hawaiian terrine.
19:30Look at the natural gelatin that you do get.
19:32That looks beautiful.
19:33We just sear them on the flat top.
19:35On both sides.
19:36What are we serving them with?
19:37Rice with the mac salad.
19:39Pickled cabbage.
19:40And wonton chips.
19:41Sweet soy over the top.
19:43A little green onion finish.
19:47I don't like it.
19:49I love it.
19:51The texture's spot on.
19:52Perfect grind.
19:55Perfectly seasoned.
19:57Enough caramelization on both sides.
19:59A little brush of that sweet soy.
20:00It's like eating a delicious ham steak,
20:02but with island flavors.
20:04All day long, man.
20:07New ship to California.
20:09All righty, guys.
20:10Got that Hawaiian spiced ham.
20:11It is so juicy and still has that crisp on the outside.
20:15With the rice and the cabbage and the macaroni salad,
20:18it ends up being this really lovely, perfect bite.
20:20This is shovel-worthy.
20:21Isn't this?
20:22I will just do it at the firehouse.
20:23I know a lot of guys will crush this plate.
20:25Crispy ribs for Lisa.
20:26This is truly a unique experience.
20:29You come in and you see the authenticity and these flavors.
20:32I'm telling you what,
20:33save yourself a 10-hour plane ride home.
20:34Love it.
20:35That'll get your fix.
20:36Well done, man.
20:39So that's it for this road trip.
20:41But don't worry.
20:41We got plenty more joints to find all over this country.
20:44I'll be looking for you next time on Diners, Drive-Ins, and Dives.
20:49Now, I want it on a salad.
20:50I want it on a sandwich.
20:51I want it in strips.
20:52I want it tempura-ed.
20:54You still on?
20:55I'll see you next week.
20:56I want to have it in two sandwiches.
20:58I want to have it as a hoagie.
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