Diners, Drive-Ins and Dives -15×10- All Family, All the Time [Full Episode]

everybody up guys getting we're rolling out looking for America's greatest diners drive-ins and dives this trip along anywhere Gilligan eats all kinds of good on looks like fresh snow in flavortown done right no oh that's why you rock this in Narragansett Rhode Island you're gonna make it from scratch I'm in a summertime Shack bring it cook it up a South County classic Oh cooking beef crap in st. Louis Missouri I think specially like this the down low neighborhood spot smokin up a ferocious take on fridge rise locks door and doing the dance with the duck you are the debutante the delicious duck any Boston Massachusetts a family-owned Mexican joint is your mom though you're using the blender conquering the money the real deal chilaquiles that's all right here right now on diners drive-ins and dives I've covered the road islands like the last 20 years to visit the in-laws and my father-in-law Bob greatest guy in the world would always make sure that I got to try some of the regional specialties oh he introduced me to coffee milk and hot grind us in hot Weena's and Johnny cakes and then he says weed you got to try this one this is a clam cake as a clam and a cake so I'm here in Narragansett right by Point Judith to check out a joint that is rocking the clam cakes this is a it carries clam and lobster wonderful food and it just feels like summer break out everybody knows about it they do come back a lot of times it's year after year since the 20s with Gary Cooper and her husband Ulysses open this summer only Joyce hey girl the family tradition continues today led by third generation owner Elsie boy this place has got to be bananas business once fourth of July rolls around its kind of busy area every night yeah thanks to the star attraction clam cake thing a deep-fried Rhode Island legend that's been around for over 90 years and a good clam cake in your opinion mmm yeah absolutely this is the best clam cake so we're gonna make the flour for the clam cakes yes this is what we're mixing it in we are a gentleman at home I want explain this to you this is a cement mixer never used for some I understand that all right so all-purpose flour yes and you want this in the mixer yes with baking powder and this is gonna sit here and just mix up and little bit of salt to benefit sauce what an awesome sound makes this dump at the tub I'm gonna be pushing this on yes now it's clam cake time yeah grass negs Jeff lambs this is real deal this is not some frozen product all of them a lot of nom it Oh clam we do add a little bit of water cuz we also want them Luffy okay and our special clam cake flour I might have to have you yes hold on do i Gilligan Rusty's in a minute look at that car fix batter the fryers at what jump 375 got absolutely we're gonna wall beef shortening no oh that's why you rock this we ready to go we are ready so you're just going in very very papal takes about five minutes we want to make sure they're done time comes out clean like a cake you're good to go and would it be we to clam cake with usually with chowder with hot off you ready to rock yeah simple simple South County food ah who cook it beef fat Luke tricks it's white water clam flavor hmm this is exceptional my base chatter I have to dip our clam cakes in that it's simply done and done to perfection thank you combo is clear chowder you pull apart the clam pick dip it in the chowder you get to save lots of clams and a ton of flavor delicious and all that fresh clam flavor is what got him into business in the first place Blaine my grandmother was a Kari she and Grandpa came down to dig clams he make chowder and clam cakes and the different fishermen would smell a charming clam cakes the neighbor ice coming by and say Oh we'd like some of that so grandpa picked up a zero they said well maybe this is something we can do but clams weren't the only crowd-pleaser turns out Kari was a bit of a baker two one gates of a bow serving up this original house favorite it just operates okay the biscuit is delicious the strawberries are nice and fresh I love it now we're we gonna make we're gonna make sound shortcake biscuits for our strawberries yeah we only sell them when they're seasonal here you're gonna make it from scratch I'm in show the all-purpose flour a little bit baking powder a little bit salt I'm gonna mix that it's a close relative of chitty-chitty-bang-bang isn't it absolutely and this is the fun part we're gonna add our shortening and we're pieces at a time so you can turn that on again if you want now I'm gonna slowly add some cold milk okay I'm just gonna mix that up doors for an old rumor that's it it's pretty good now okay now we're making biscuits really I always thought it works from the clap hands don't start you already made me do that yes - downstairs yeah hahaha so we're just gonna roll this out a little bit couple of inches high we also have our pan here we're going to put a little spray on it okay with a biscuit cutter and that's all she wrote that's it I can be so good it's really hard to wait to get the servers on him because I've been just by himself are we gonna gossip please milk just regular little whole milk yes and how long will they go into 503 minutes Wow and then we build started a shortcake okay they're gonna make a strawberry sauce honey I say which was not me no I didn't Oh PJ throw their boss back button it up one water and sugar okay mix that together I'm gonna siding to serve everything here so I got my simple syrup here the warm water is help break down the strawberry a little bit you are mashing them so it is building a little bit of eight the best way to be able to do it the day before yeah so we get a little bit of time now we make the whipped cream yeah and the whipped cream is made ice cool mixing bowl is called mixing bowl okay very clean up here take it heavy cream sugar will there's no extra vanilla you're ready for the skin bring it drive me up wow that's dense like a stone almost a little bit of a strawberries I wondered why it was in a bowl holy strawberry how much what cream do you like seriously man yeah sure is this a normal portion yes mmm the biscuit itself is not sweet and that's good because everything else is super sweet you see this right here right break into it in that biscuit is withstanding all of the liquid you get that real strawberry flavor in the whipped cream it's like the perfect storm of textures and flavors it's outstanding you completely rocked out thank you strawberries okay in your Strawberry Shortcake soup is wonderful I've never seen Strawberry Shortcake look like that you never have gotten a mole it's of course it's so good how we doing over here - I need a pound clam cake Cary's is like an icon to Narragansett and it's just fun to see that the place hasn't changed you get a chance to come down here a couple times in the summer it's just an indulgence you're down by the water if you're gonna have a clanking cooking with lard how am I fit oh I am just down with it I'm so excited you're gonna love it coming up get in there all right but it's gonna be hot we're headed to st. Louis Missouri for a neighborhood joint shade duck taking fries excellent to a whole nother level go big or go home but after this you'll go home big some on the south side of st. Louis Missouri right down the street from a very well-known park called Tower Road down this old neighborhood this place well used to be a grocery store and it turned into a restaurant and they say that they are barbecue folk and soul Wow I think that's an interesting tagline fleet to get a load of their name this is the shaved duck Table twelve we got duck breast cream corn meatloaf with mac and cheese it's really nice to see a real restaurant it's got real food and one across a baker and a real weird sense of humor shaved duck like a just part of the charm with Scottish immigrant alistair Nisbet we do duck breasts for Table twelve who opened the joint back in oh wait everything has a very nice rich smoky flavor thanks to Catco B lyric master of the line duck Brad cream corn and the pitch took us a while to figure out like what the heck they were serving in here I need you to get my meat and bacon on let's just say it's something st. Louis folks know all about real-deal barbecue but yeah kind of different like cats cake on cheese fries and never thought that you can prove on French fries but they have done just that oh it is something I should have seen coming with pork butt and rib meat that all starts with a sweet rub all right we're gonna start with our brown sugar granulated sugar kosher salt okay granular garlic Hungarian paprika allspice a whole bunch of it a whole bunch of it what's over there coriander cumin chili powder yep and last but not least our clothes so you work this up this is the all-purpose super rough yes all right we're gonna rip it up pretty judicious that better yeah it's gonna most like fall off and then we gonna do her but with the bone in yes moaning so these are rubbed ready to go let them set up for about 15 minutes we'll take them out three-quarters of the Hickory and torn excess and I know I'll get this you got your rack I got my rack Swamy all right how long you let this go ribs are gonna smoke for about five hours the butts gonna smoke for about 16 our beautiful butts have been off the smoker we're gonna pull it look at that marshmallow so we shred the but we're gonna pull the meat off the - yes we are oh this is a nice job good luck you don't be thanks alright so we've got enough pork we get our ribs that you've already gotten messy I like that rub thank you we've got enough for this mother let me pull this less a little bit all right let's do this let's write a cheese sauce sort of start with our heavy cream then we've got our 2% milk gonna put our cheese in there Dutch cheese American primary so we've got a little Roux started yep it's gonna thicken our sauce a little bit at a time that's our cheese sauce that's gonna go on top of this mother right then we're gonna add the meat to it it's gonna all be incorporated or not layered it we're gonna serve this over crispy fries hand cut hand good and cut all right munchkin amount of salt we're gonna do a little bit of white sugar cheese little scalings all right you know when I walked you to this place I smelled the smoke I needed it had a little bit of funk but I didn't expect it like that that's killer it's not super-heavy cheese it's a cheese sauce which I like I mean I'm telling you the fries are crispy see what I like is that you take something that is a guilty indulge and you just do it the right way so you're gonna do it go big or go home mother cries thanks mother fries fries galore it's got everything going for it decadent is the word for this new comes to this place is gonna be here and hang out you know if the food wasn't good people wouldn't come back in droves Tower Grove East in st. Louis Missouri hanging out of shape duck and will you come back we're gonna make some duck finally get the duck out of here okay welcome back we're hanging out at the shaved dock in same one sorry excellent and if you're a local you just call it the dump it's like a little bit neighborhood we're in a great spot st. Louis I would off the beaten path which is fun beginning is a little bit difficult because we're so hard to find you know unless you followed your nose they've got a big old smoker in the backyard okay we've made smothered fries with the pulled meat from the pork butt and from the ribs now finally we're gonna do duck we're gonna make this have a steam bath we're gonna pour some water in our pan why I'm stirring almost for you I'm a flamingo something all right so then we're gonna put the perforated paint on top of that now we're two against the smoker how long you let this go three or four hours step two 20 this is the sauce that's gonna go on top it's cherry juniper jam it's delicious first we need to make that garni bouquet bay leaves juniper berries and mixed peppercorns guys we're gonna tie this little love pouch a little white wine water red wine vinegar sugar honey and some cherries you're good get in there all right but it's gonna be hot all right little guardian there and we're gonna let this cook down for about 10-15 minutes kind of just let it marinate let the magic happen all right we're gonna render it don't tonight talent enter good Alex nice toe so I'm gonna go ahead and cut it this is an order yeah all right gorgeous Allah shave and a duck get the duck out of here mm-hmm that's right just duck there's not over smoked there's not too much well you still get the duck flavor super tender that rendered down crispy skin and the cherry juniper jam it's rich but it's light but if you don't think you like duck this is this is doctor try you are the debutante of delicious duck duck breast the duck itself is very tender it just really melts in your mouth it is an amazing gem it really is everyone that works for the restaurant nails nails they've made it the restaurant that it is they really have here's those cheese fries gonna show you somebody that I'm going to the shaved duck people look at your cross-eyed good to have a place like this just right around the corner we'll just keep it a secret up next we're cruising to East Boston I've never seen the Bruce Lee cooking technique for an authentic taste of you guessed it Webb love Mexico she left you all I love it this is a body by chilaquiles so here I am on the east side of Boston one of my favorite places now last couple times I was here was all Italian we're talking about Reno's and Italian Express pizzeria but like I said this is like a virtual cornucopia of ethnic food what am I feeling like today you know it Mexican here at Angelo's cafe Rafa's poblanos it's the bestest Mexican a city in town which is if Pepe and Rojo with cactus everything it has so much flavor vision moly poblano this is what real Mexican food is just like they do it Puebla Mexico the hometown of the Garcia family we have the restaurant business you know pick up guys multiple Blahnik employer so of course when Louise came to the state's 92 he started cooking right away a few years later he asked his mom Angela to join him in Beantown she's in the kitchen I'm Muslim you know wait wait wait wait you make your mom do the cooking well my mother's been in the restaurant business for like 50 years so she's John Luiz to make all of his favorite childhood meal the right way my mother doesn't believe in canned stuff like you know he has to be from scratch down to the homemade tomatillo sauce on one of my all-time Mexican favorite chilaquiles worthless come for you oh this is just amazing chilaquiles she like killer I love how you try them before brother what do you think this is this is a body by chilaquiles sorry good good and what I'm gonna make the tomatillo sauce so the tomatillos usually have a nice paper skin on the outside of them some jalapeno jalapeno we're gonna boil the jalapenos and the Tom Jeter chocolate together got it we take the get some ideas and the jalapenos out of the water okay oh there you go so now we add a little water okay salt turn your neck to your mom now you're using the blender she's open too long with the book don't drag me into this garlic and then we just ready to a 1 so now we are we gonna do it's like ponies and cook this off so we had a little bit of olive oil we have to strain the sauce and you got to go like this oh this is part of the show I've never seen the Bruce Lee cooking technique exactly we had a little bit water okay and then we have just a little salt okay we have to get the epazote I know episode a you can't find that very often we're just gonna let that steep in there pixal the flavor next step we're gonna find it ideas okay and then we just put a little sauce in here a little bit of chicken stock would you make yourself exactly the questions coming everything's coming otherwise Angela gets upset so we just let it like you know if they like that was like you know two minutes can we pull the turkey yeah let's go grab a little bit of crunch to them just a little bit of texture soak up that sauce right here so in the meantime we're gonna to start we're gonna start cooking the eggs Oh Lex no but obviously want them whatever you do do not let them be running all righty mmm so over hard right over there would be better all right good let's go some to acute chili areata did you like telling me we're gonna garnish it with the gap sour cream fried chicken yeah some first change the fresco queso fresco are they were onions avocado burrito in the X then I go on the side good man firstly the server okay enjoy man that is awesome you know some of that jalapeno bite right off the bat then you get this texture the tortilla is a little bit soft das crunch and then you get a little the acid from the tomatillo no fresh onion the bite the heat the crunch the cream the chicken the money I'm coming to get this tomorrow Wow it's fantastic the flavors are unbelievable you really just can't get anything like this around here it's incredibly satisfying from top to bottom this great little spot that you can come here three times a day I mean all these great meals you come here you eat here you leave then you feel good and happy breakfast lunch and dinner I can I take get enough of Angelo's awesome fantastic so that's it for this edition of diners drive-ins and dives if you want to check out some of the recipes for the joints we visit go to foodnetwork.com I'll be looking for you next time on diners drive-ins and dives okay I'll go father come to the dark side

Channel: Kenley Kaylen

Views: 453,699

Rating: 4.6860242 out of 5

Keywords: diners drive ins and dives episodes 2014, diners drive-ins and dives past episodes, how many episodes of diners drive ins and dives, diners drive-ins and dives videos full episodes, diners drive ins and dives episodes 2013

Id: atLdJibK6sY

Length: 17min 28sec (1048 seconds)

Published: Wed Jun 03 2015