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HEY, EVERYBODY!
I'M GUY FIERI, AND WE'RE ROLLING OUT,
LOOKING FOR AMERICA'S GREATEST DINERS, DRIVE-INS, AND DIVES.
(Fieri) THIS TRIP...
WHO'S IN CHARGE?
(whooshing)
...WE'RE MEETING UP WITH SOME MATCHES
MADE IN FLAVORTOWN HEAVEN.
YOU'RE GONNA GET ME RUN OUT OF TOWN, MAN.
IN FORT GREENE, BROOKLYN...
SITTING ON A PORCH, HAVING THE SAME DREAM.
...THE BARBECUE JOINT...
THAT BONE IS BIGGER THAN YOU!
MM-HMM.
...SMOKING UP SOME SERIOUS NYC 'CUE.
MM-AHH!
THAT'S A GOOD NOISE RIGHT THERE.
I LIKE THAT. (laughs)
AND IN MANTEO, NORTH CAROLINA...
HOLY MOLEY!
...THE TEX-MEX SPOT...
YOU CAN'T BEAT THAT.
WHERE A HUSBAND-AND-WIFE TEAM...
DOING GOOD. COME ON, MAN! YOU CAN DO IT!
LET'S HEAR IT FOR HIM, EVERYBODY!
(applause)
...ARE GOING TOE-TO-TOE...
I UNDERSTAND THAT THERE'S A LITTLE COMPETITION
THAT GOES ON BETWEEN THE TWO OF YOU.
...IN THE KITCHEN.
(Austrian accent) YOU CAN DO IT, ROCKY.
YOU ONLY GOT FOUR MORE ROUNDS TO GO.
THAT'S ALL RIGHT HERE, RIGHT NOW
ON "DINERS, DRIVE-INS, & DIVES."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
I'M HERE IN THE FORT GREENE NEIGHBORHOOD OF BROOKLYN
RIGHT DOWN THE STREET FROM WHERE THE BROOKLYN NETS PLAY
TO CHECK OUT A JOINT THAT DOES...
OH, IT'S REALLY GOOD, TOO.
IT'S NOT MEATBALL. IT'S NOT EGG ROLLS.
(record scratches)
OH! BARBECUE!
THAT'S WHY IT'S CALLED THE SMOKE JOINT.
THE SMOKE JOINT IS THE PLACE TO BE.
SHORT RIBS!
MOUTH-WATERING, SUCCULENT, FALLING-OFF-THE-BONE...
HALF-CHICKEN, SIDE SLAW.
EVERYBODY -- WHEN YOU SAY, "I'M GOING TO THE SMOKE JOINT,"
THEY'RE LIKE, "OOH."
THAT'S MUSIC TO THE EARS OF OWNERS CRAIG SAMUEL...
SPARE RIB AND A BROOKLYN WING COMING UP NEXT.
...AND BEN GROSSMAN...
CHICKEN SANDWICH UP.
(Fieri) WHO'S IN CHARGE?
(whooshing)
...TWO BUDDIES WHO FIRST MASTERED FRENCH CUISINE,
THEN WENT WHOLE HOG IN ANOTHER DIRECTION.
(Grossman) WE'RE BARBECUING ON THE DECK,
AND HIS WIFE, LAURA, IS LIKE,
"IDIOTS, THERE'S NOT MUCH GOOD BARBECUE IN THE CITY."
AND HAD YOU WORKED IN BARBECUE BEFORE THEN?
NO, NO. I ATE A LOT OF IT.
AWESOME STRATEGY.
PAIR THAT WITH 2 1/2 YEARS OF RECIPE TESTING,
AND THEY'RE CRANKING OUT BARBECUE CLASSICS,
LIKE PULLED-PORK SANDWICHES, SPICY PORK HOT LINKS,
AND THIS NUMBER-ONE SELLER...
BEEF RIBS.
...A BRONTOSAURUS-SIZED PLATTER
THAT WOULD MAKE FRED FLINTSTONE BLUSH!
IT IS ABSOLUTELY DELICIOUS.
ALL RIGHT. LET'S START WITH THE BARBECUE SAUCE.
LET ME LET YOU GO.
OH. ALL RIGHT.
WE START OFF WITH KETCHUP.
THAT'S THE BASE, RIGHT THERE.
THAT'S THE FOUNDATION OF THE FANTASTICNESS?
FOLLOW IT UP WITH SOME DARK BROWN SUGAR.
(pounding rhythmically)
APPLE CIDER VINEGAR.
OKAY.
WOW. LOOK AT THE CASCADING POUR.
GIVES IT A LITTLE TARTNESS.
DOES THAT CHANGE THE FLAVOR?
THAT HELPS. WORCESTERSHIRE SAUCE.
THERE YOU GO.
SOY SAUCE.
I LOVE THE CASCADING POUR, DUDE.
MOLASSES. YOU WANT TO DO THIS?
I WANT TO SEE IT. WELL, I'LL MAKE THE NOISE.
READY?
(laughs)
OKAY, HERE WE GO. (pops lips)
(laughs)
SOME CAYENNE PEPPER FOR SPICE.
VERY NICE.
CHILI POWDER GIVES IT DEPTH.
LOOK AT YOU WITH ALL THE DESCRIPTOR POINTS!
THAT'S PUREED CHIPOTLES?
YES.
IT'S GONNA HAVE A LITTLE BIT OF HEAT.
YES.
YOU TURN THAT ON.
YOU GET OUT YOUR MONSTER WHISK, WHISK THAT TOGETHER.
OKAY. SO, MIX THIS UP. LET IT SIMMER.
HOW LONG IS THIS GONNA SIMMER?
BETWEEN THREE AND FOUR HOURS.
THEY BETTER BE SOME BOMB SHORT RIBS.
MAKE ME DO ALL THIS WORK OVER HERE.
FREE LABOR.
YEAH, ISN'T THAT GREAT?
OKAY. WHAT ARE WE MAKING NEXT?
ALL RIGHT. WE'RE MAKING A SPICE RUB
FOR OUR BEEF SHORT RIBS.
WE START OFF WITH GRANULATED SUGAR.
BUTCHER-GROUND BLACK PEPPER.
WE LIKE IT NICELY, COARSELY GROUND.
KOSHER SALT. DARK BROWN SUGAR.
IT GIVES IT A DEPTH OF FLAVOR.
REGULAR SUGAR THAT'S BEEN FORTIFIED WITH MOLASSES.
THAT'S WHERE THEY MAKE THIS -- THE BROWN.
THAT'S WHERE THE COLOR COMES IN.
THIS GUY KNOWS WHAT HE'S TALKING ABOUT.
AND WE FINISH IT UP WITH SOME CAYENNE PEPPER FOR HEAT.
(whistles)
MIX IT TOGETHER. RUB SOME IN YOUR EYE.
MIX IT WITH MY HAND. THAT'S RIGHT.
AND THEN THE SHORT RIBS ARE COMING FROM WHERE?
SHORT RIBS COME FROM COLORADO.
REALLY?
YEAH.
THIS IS TOGETHER? GET THE SHORT RIBS.
YEP.
LITTLE FAT CAP ON THERE.
YOU WANT TO LEAVE THAT ON THERE
BECAUSE IT JUST BASTES THE MEAT AS IT GOES.
SO, YOU WANT TO RUB THIS DOWN
WITH SOME OF THAT SPICE RUB WE JUST MADE.
AND A LOT OF PEOPLE THINK THAT YOU'RE RUBBING IT INTO THE MEAT.
BUT ACTUALLY, WHAT YOU WANT TO DO
IS GET A NICE, LIBERAL, AND EVEN COAT.
FLIP IT OVER.
SO, LET THIS GO 6, 8, 12, 24 HOURS,
WHATEVER YOU CAN GET OUT OF IT.
ABSOLUTELY.
WHAT ARE WE GONNA SMOKE IT WITH?
WHAT KIND OF WOOD?
WE'RE GONNA SMOKE THAT WITH HICKORY.
HICKORY.
HICKORY.
DICKORY.
DOCK.
THANK YOU.
BRING THE RIBS.
(chimes ring)
THERE YOU GO.
THAT'S THE MAGIC, RIGHT THERE.
WHERE DID YOU GO, CRAIG?
WHOOF!
ALL RIGHT. YOU CUT IT IN HALF.
ONE HALF IS ONE PORTION? TWO BIG, FAT RIBS?
ONE HALF IS ONE PORTION.
(whistles)
HOLY BRONTOSAURUS RIB!
ALL RIGHT. TAKE THIS OVER TO THE GRILL.
GONNA BRUSH IT JUST A LITTLE BIT WITH THE JOINT SMOKE --
IT'S GONNA KISS IT.
LITTLE LOVE ON THE GRILL.
LET IT CARAMELIZE SOME OF THAT SAUCE.
JUST FOR A SECOND.
AND ONE MORE BRUSH BEFORE IT GOES OUT.
THERE YOU GO.
WHOA!
THAT'S PULL-APART TENDER RIGHT THERE.
SUPER TENDER, FLAKY, FALL-APARTY.
MM-AHH!
THAT'S A GOOD NOISE RIGHT THERE.
I LIKE THAT. (laughs)
THAT'S SUPER TENDER.
YOU JUST MOP IT UP WITH SOME OF ITS OWN SAUCE.
THE FAT HAS JUST MELTED INTO IT.
IT IS SO RICH WITH THE SMOKE, THE BONE,
THE NATURAL FAT, THE DRY RUB.
DUDE, I'M NOT KIDDING YOU.
THAT IS OUT OF BOUNDS.
OUT-OF-BOUNDS KILLER.
MMM! CRAZY GOOD!
THAT'S ONE OF THE BEST BARBECUE THINGS I'VE EVER HAD.
I AM TASTING HEAVEN.
THAT'S THE PICTURE.
THAT'S EXACTLY WHAT I WANT TO COME AND SEE.
THAT BONE IS BIGGER THAN YOU!
MM-HMM.
THE BIGGEST, MOST BODACIOUS THING ON THE MENU.
AND WHEN WE COME BACK...
...WE'RE GOING SOUTH TO NORTH...
HOLLA.
...WITH A BIG-CITY BOROUGH'S TAKE...
BROOKLYN WINGS UP.
...ON AN UPSTATE STANDARD.
THE FLAVOR JETS JUST TURNED ON.
(coughs)
LITTLE SPICY.
TRIPLE D IS HANGING AT THE SMOKE JOINT
IN FORT GREENE, BROOKLYN,
WHERE OWNERS CRAIG SAMUEL AND BEN GROSSMAN
HAVE COOKED UP A MENU
TAPPING INTO ALL REALMS OF THE BARBECUE KINGDOM.
I LOVE THE FACT THAT IT IS NEW YORK,
BUT IT FEELS LIKE YOU'RE IN BARBECUE CITY.
(man) THIS IS REAL NEW YORK BARBECUE.
TRANSLATION -- A MELTING POT, JUST LIKE THE BIG APPLE ITSELF.
(Samuel) WHAT YOU'RE GONNA FIND HERE
IS A BUNCH OF DIFFERENT STYLES
COMING TOGETHER UNDER ONE ROOF.
SOUTHERN FROM NORTH CAROLINA, MEMPHIS, TEXAS RIBS.
THEY'RE EVEN TAKING A PAGE FROM UPSTATE NEW YORK
WITH A FUNKIFIED VERSION OF THE BUFFALO WING...
BUFFALO WINGS UP.
THEY'RE NICE AND TENDER, JUICY.
...TOPPED OFF WITH A SAUCE THAT'S GOT AS MUCH FLAVOR
AS NEW YORK'S BIGGEST BOROUGH.
WE'RE MAKING OUR HOLLAPENO SAUCE --
H-O-L-L-A-P-E-N-O.
HOLLA?
LIKE "HOLLABACK GIRL."
HOLLA.
SO, WE START THAT OFF BY PUREEING TOGETHER
SOME CHIPOTLES AND SOME SAMBAL.
LIKE, THIS IS GONNA BE HOT.
IT'S GONNA MAKE YOU...
HOLLA.
HERE YOU GO.
ALL RIGHT.
WE GET OUR INDUSTRIAL-SIZED BUCKET.
STARTING OFF WITH SOME HOT SAUCE.
AFTER THAT, WE PUT IN THIS SPICE MIX.
SAMBAL AND CHIPOTLE.
AND THAT JUST SMOOTHES IT OUT.
FOLLOW IT UP WITH MOLASSES.
NICE.
LITTLE BIT OF HONEY.
DONE.
BROWN SUGAR.
WHITE SUGAR.
WHITE SUGAR.
APPLE CIDER VINEGAR.
THERE WE GO.
YOU AND YOUR CASCADING POURS.
(chuckles)
DISTILLED WHITE VINEGAR.
WHITE VINEGAR.
THERE YOU GO.
THERE YOU GO.
DIDN'T THAT FEEL GOOD? JUST LET IT OUT.
AND WORCESTERSHIRE SAUCE.
GIVE THAT A STIR.
AND YOU REALLY JUST WANT
TO LET THIS SIT FOR A FEW HOURS.
LET ALL THOSE FLAVORS DEVELOP.
AND YOU'RE READY TO GO.
THAT'S OUR SPICY BARBECUE SAUCE.
OH, THAT'S GOOD.
POUR SOME OF THAT IN MY POCKET.
(laughs)
OKAY. DRY RUB TIME.
YES, SIR.
HIT IT.
ALL RIGHT. SO, WE'RE MAKING OUR 77 SPICE RUB.
SPANISH PAPRIKA.
KOSHER SALT.
GRANULATED GARLIC.
CUMIN.
OOH, CUMIN.
BETTER WATCH OUT. PEPPER.
THAT'S RIGHT.
MUSTARD.
ONION.
YOU GOT IT. YOU GOT IT.
CHILI POWDER.
WHAT ARE WE, A SPICE MARKET RIGHT NOW?
CAYENNE POWDER.
AND SUGAR.
AND I ACTUALLY LIKE TO MIX THIS BY HAND.
MM, 'CAUSE BY FOOT'S ODD.
(strained) THANK YOU.
WOW. RIGHT UP THE NOSE.
SO, WE'RE GONNA GO AHEAD AND RUB THESE WINGS
WITH OUR 77 SPICE.
RUB THEM.
ARE WE GONNA SMOKE THESE?
YES, SIR.
WITH THE HICKORY?
WITH HICKORY.
HOW LONG?
THESE FOR ABOUT 2 1/2 HOURS.
2 1/2 HOURS. RENDERED DOWN.
THEY'LL BE FINISHED, AND THEN FINISH THEM BY FRYING THEM?
DROP THEM IN THE DEEP FRYER.
BOOM.
THERE WE GO. ALL RIGHT.
SO, WE USE A LITTLE BIT OF THE HOLLA SAUCE
AND A LITTLE BIT OF THE JOINT SMOKE SAUCE.
GIVE IT A GOOD TOSS.
THE FLAVOR JETS JUST TURNED ON.
AND WE SERVE THAT WITH A LITTLE BIT OF...
...BLUE CHEESE DRESSING.
(coughs)
LITTLE SPICY.
MMM.
LITTLE BIT OF SMOKE.
NOT TOO MUCH.
I STILL WANT THEM TO BE HOT WINGS.
THE SAUCE IS KILLER.
IT'S GOT ENOUGH HEAT TO MAKE YOU HOLLA,
AND THEN IT'S GOT JUST ENOUGH SWEET
TO BRING YOU BACK AROUND.
I DON'T EVEN KNOW THAT YOU NEED BLUE CHEESE.
KILLER.
THAT'S GOOD STUFF. NICE JOB, BROTHER.
EXCELLENT.
(man) I USUALLY HAVE TO WIPE MY WHOLE FACE OFF.
YOU KNOW, WHEN I'M REALLY HUNGRY, I CAN EAT ABOUT 40, 45.
IT'S LIKE A 10 OUT OF 10.
EVERY TIME I COME, IT'S JUST SUCH A GREAT TREAT.
YOU GUYS REALLY PUT YOUR HEART INTO IT.
THAT WAS THE WHOLE IDEA FROM THE BEGINNING?
YEAH. WE'RE DEFINITELY SERIOUS ABOUT BARBECUE.
SITTING ON THE PORCH?
SITTING ON THE PORCH.
SITTING ON A PORCH HAVING THE SAME DREAM.
THAT'S RIGHT.
THAT'S GOOD STUFF. NICE JOB, BROTHER.
THANKS.
EXCELLENT.
UP NEXT...
YOU'VE GOT A HUSBAND-AND-WIFE TEAM --
ONE FROM NORCAL, ONE FROM CHILE.
WE'RE HEADED TO MANTEO, NORTH CAROLINA...
SHE MAKES IT HER WAY, YOU MAKE IT YOUR WAY,
AND WHOEVER WINS GETS PUT ON THE MENU?
YEP.
...FOR A GOOD, OLD-FASHIONED TEX-MEX TAKEDOWN.
A GIRL FROM UKIAH
JUST SHOWING UP HER HUSBAND SOMETHING FIERCE?
(Fieri) SO, I KNOW YOU'RE SAYING TO YOURSELF,
"WHY IS GUY FIERI STANDING IN THE MIDDLE OF THE ROAD
"IN DOWNTOWN MANTEO ON ROANOKE ISLAND
JUST A FEW MILES AWAY FROM NAGS HEAD, NORTH CAROLINA?"
WELL, IT'S TO CHECK OUT A JOINT
WHERE A DUDE FROM CHILE MARRIES AND MEETS A GIRL
FROM MY NECK OF THE WOODS -- UKIAH --
AND THEY OPEN UP EXACTLY WHAT YOU'D EXPECT
TO FIND IN A SOUTHERN COASTAL TOWN...
(record scratches)
A SOUTHWESTERN GRILL AND WINE BAR.
THIS IS ORTEGA'Z.
CHICKEN CHIMICHANGA.
IT'S SOMETHING THAT YOU DON'T EXPECT.
WE COME HERE AT LEAST FOUR OR FIVE TIMES A WEEK.
SOFT SHELLS ARE GOING IN.
(woman) GREAT RESTAURANT, GREAT ATMOSPHERE, GREAT PEOPLE, GREAT FOOD.
PORK ENCHILADAS.
JUST LIKE MAMA COOKS.
REALLY? YOUR MOM MADE MEXICAN FOOD?
NO. MARCELO'S MOM.
THAT WOULD BE CHILEAN-BORN MARCELO ORTEGA...
CHIMICHANGA WITH CHICKEN, PLEASE.
GOT IT.
...WHO RUNS THE KITCHEN WITH HIS WIFE, LISA.
FISH TACO UP.
WE LIKE SOUTHWESTERN FOOD.
WE JUST WENT WITH OUR NAME.
THAT'S WHY THEY OPENED THIS PLACE IN 2007,
AND WHEN IT COMES TO RUNNING THIS JOINT...
I GOT YOUR SOFT SHELLS.
...IT'S A TAG-TEAM EVENT.
(bell dings)
ONE PERSON'S IN CHARGE OF THE KITCHEN.
ONE PERSON IS IN CHARGE OF THE FRONT OF THE HOUSE
FOR SIX MONTHS.
SERIOUSLY?
SO, YOU RUN IT FOR SIX MONTHS.
YEAH.
SHE COMES IN AND FIXES IT, GIVES IT BACK TO YOU.
TOGETHER, THEY'RE COMBINING SOUTH-OF-THE-BORDER CLASSICS
WITH OUTER BANKS FAVORITES.
ALL FRESH, LOCAL SEAFOOD.
(Lisa) SOFT-SHELL QUESADILLA.
SOFT SHELLS ARE, LIKE, VERY OUTER BANKS,
SO TO HAVE A QUESADILLA THAT INCORPORATES SOFT SHELLS
IS PERFECT.
SOFT-SHELL CRAB
IS KIND OF LIKE THE STATE BIRD AROUND HERE.
ABSOLUTELY.
AND THIS IS GOING FOR WHAT DISH?
THE SOFT-SHELL CRAB QUESADILLA.
OKAY. YOU BRING THEM IN, CLEAN THEM.
TAKE THE MUSTARD OUT OF THE SIDES.
TAKE THE GILLS OUT. NOW WHAT ARE WE GONNA DO?
DREDGE THEM IN THE BUTTERMILK. 20, 25 MINUTES.
JUST ADD A LITTLE BIT OF THAT ACID.
YEP.
NOW WE'RE GONNA MAKE THE DREDGE.
A LITTLE PAPRIKA,
LITTLE WHITE PEPPER, GARLIC SALT, A LITTLE CAYENNE PEPPER,
THYME, OREGANO, AND LEMON PEPPER.
YOU FORGOT THIS. A LITTLE KITCHEN SINK.
THAT'S RIGHT.
THEN WE JUST MIX IT ALL UP.
SO, KIND OF A DRY RUB.
GONNA DREDGE THE...
THE SOFT SHELLS.
JUST GIVE THEM A NICE, LITTLE BOUNCE AROUND.
THEY'RE NOT SUPER HEAVY-COATED.
SHAKE IT OFF. AND THEN JUST LAY THEM IN THERE.
350 IN THE FRYER?
YES.
NOW, WHILE THAT'S COOKING, WHAT ARE WE INTO?
ONE 12-INCH TORTILLA. LET IT GET HEATED UP THERE.
TAKE A LITTLE CHEESE. NICE, EVEN COAT.
ALL RIGHT.
NEXT, OUR SAUTéED ANAHEIM AND ONION.
ANAHEIM PEPPERS AND ONIONS THAT HAVE BEEN SWEATED.
YEP.
TWO SOFT-SHELL CRAB GO IN EACH ORDER.
YES.
HOLY MOLEY!
JUST LAY THAT GUY RIGHT DOWN.
GET SOME CHEESE GOING ON THE TOP.
AND THEN WHAT WE DO IS ADD A LITTLE BIT OF LETTUCE TO IT.
LETTUCE IN A QUESADILLA?
YOU'RE GONNA GET ME RUN OUT OF TOWN, MAN.
AND A LITTLE CILANTRO JUST TO GIVE IT,
YOU KNOW, A LITTLE MORE EARTHINESS.
THROW THAT THING UP NICE LIKE THAT.
YOU'RE AT THE GIANT TACO STAGE NOW.
QUESADILLA LEFT THE BUILDING.
FLIP IT OVER AND GET A NICE, LITTLE BROWN ON THE OUTSIDE OF IT.
MARK IT UP A LITTLE BIT.
DIG IT.
THAT ISN'T A QUESADILLA.
THERE WE GO.
NOW, WHOSE RECIPE IS THIS?
MINE, ALL THE WAY.
PUT A LITTLE GARNISH ON IT.
OKAY.
THERE YOU GO.
SOUR CREAM AND SALSA.
THAT'S ALL SHE WROTE.
I DON'T KNOW ABOUT THIS LETTUCE IN QUESADILLA, CHEF.
YOU'RE SCARING ME.
NICE, MAN.
I LIKE THE LETTUCE AND THE VEGETABLE COMPONENT.
THE PEPPERS ARE WHAT MAKE IT.
TWO SOFT-SHELL CRABS.
THIS IS WAY MORE THAN A QUESADILLA.
IT'S A DELICIOUS DISH.
BUT THAT'S FOUR GIGANTIC TACOS.
AND IN THE CHEESY SOFT-SHELL-CRAB TACO MARKET,
THINK YOU KNOCKED IT OUT.
GREAT JOB.
THANKS.
SOFT-SHELL-CRAB QUESADILLA FOR YOU.
(woman) IT'S DELICIOUS, FIRST OF ALL. IT'S FRESH.
IT'S A GREAT SUMMER FOOD.
GOT A NICE PUNCH TO IT.
YOU KNOW, YOU WAIT FOR SOFT-SHELLS EVERY YEAR,
AND THEN QUESADILLAS ARE LIKE COMFORT FOOD.
IT'S INCREDIBLE. IT'S SO GOOD.
BAHA PORK ENCHILADA.
HOW DO YOU DESIGN THE MENU HERE?
WE BOTH COME UP WITH IDEAS,
AND WE'RE SO COMPETITIVE WITH WHAT WE DO,
WE NEVER REALLY COME TO AN AGREEMENT.
SHE MAKES IT HER WAY, YOU MAKE IT YOUR WAY,
AND THEN YOU GUYS HAVE A TASTE-OFF,
YEAH.
AND WHOEVER WINS GETS PUT ON THE MENU?
YEP.
I'VE GOT A SEAFOOD PAELLA.
(Fieri) WHO'S A BETTER COOK?
LISA.
(both laugh)
I SEE LOTS OF FINGERS POINTING.
WELL, I GO MARCELO.
THEY'RE BOTH EQUALLY GOOD.
HONESTLY. I'M NOT JUST SAYING THAT.
(smooching)
NO, I'M SERIOUS.
(laughing ) IT'S ALWAYS GOOD.
MARCELO, YOU GOT THOSE FAJITAS WORKING?
(Marcelo) IT'S COMING RIGHT UP.
I UNDERSTAND THAT THERE'S A LITTLE COMPETITION
THAT GOES ON BETWEEN THE TWO OF YOU.
JUST A LITTLE BIT.
SO FAR, YOU'VE WON IN LOOKS,
LOCATION OF GROWING UP, PERSONALITY --
OH, I'M SORRY.
(chuckles)
HE TOOK ME DOWN TO THE LETTUCE QUESADILLA TEAM.
I WANT TO SEE WHAT YOU'RE GONNA DO.
WE ARE GONNA DO SOME BLACKFIN-TUNA TACOS.
LET'S SEE IT.
WE'RE GONNA START OUT MAKING OUR TORTILLAS
WITH A LITTLE MASECA,
AND ADD A LITTLE BIT OF SALT TO IT.
FRESH-GROUND BLACK PEPPER.
REALLY? THAT'S A NEW ONE.
WATER.
ROOM TEMPERATURE.
I'LL SPOT YOU.
THANK YOU.
(Austrian accent) YOU CAN DO IT, ROCKY.
YOU ONLY GOT FOUR MORE ROUNDS TO GO.
I DON'T KNOW WHY ARNOLD SCHWARZENEGGER
WAS JUST TELLING OFF ROCKY, BUT...
JUST UP TILL IT'S TACKY.
WE'RE GONNA MAKE IT KIND OF ABOUT THE SIZE OF GOLF BALLS IN HERE.
WE GO DOWN. AND THE KEY IS THE PLASTIC.
PEEL IT OFF.
ONTO THE FLAT TOP.
THROW IT ONTO THE FLAT TOP.
AND WE'RE GONNA DO THIS WITH BLACKFIN TUNA?
BLACKFIN TUNA.
FRESH? LOCAL?
RIGHT OUT OF WANCHESE.
YOU'RE GONNA BUTCHER IT, TOO?
WE ARE.
OH, THIS I GOT TO SEE.
YOU'RE SO FAR AHEAD OF YOUR HUSBAND.
(chuckles)
SO, THEY COME IN CLEAN.
WE'RE GONNA START AROUND THE BACK GILL.
CUT OFF THE HEAD.
THAT'S A GOOD-LOOKING FISH.
GONNA GO ALONG THE BLOODLINE RIGHT HERE.
OKAY.
YOU GET FOUR FILLETS OUT OF THIS, PRETTY MUCH.
A GIRL FROM UKIAH
JUST SHOWING UP HER HUSBAND SOMETHING FIERCE?
(laughs)
THIS IS WRONG.
NOW WE'RE GONNA BREAK IT UP.
SO, QUARTER-INCH PIECES.
SEASON IT UP WITH A LITTLE BIT
OF OUR HOUSE BLACKENING SEASONING.
MAKE SURE YOU GET AN EVEN COATING.
I'M GONNA SAUTé THIS.
OKAY.
A LITTLE OIL.
ANY MEDIUM RARENESS TO THIS,
OR ARE WE GOING ALL THE WAY THROUGH?
WE ARE GONNA DO MEDIUM RARE.
AS IT'S COOKING, WE'RE GONNA ADD SOME FRESH-CRUSHED GARLIC.
OKAY.
SOME FRESH LIME.
FRESH LIME JUICE.
NICE.
AND FINALLY, CILANTRO.
I LIKE IT.
I'LL GET OUR TORTILLAS READY.
(Fieri) HAND-MADE TORTILLAS.
MEDIUM RARE.
I CANNOT BELIEVE THE AMOUNT OF TUNA.
CILANTRO AND LIME SAUCE.
FINISH IT OFF WITH SOME FRESH PICO DE GALLO.
PICO DE MíO?
TORTILLA ITSELF IS SUPER SOFT AND SUPPLE.
MIGHT BE THE FIRST TIME WE'VE EVER USED "SUPPLE."
THE FISH IS INCREDIBLY FRESH.
YOU COULD'VE TAKEN THIS NAPKIN, FOLDED IT,
AND PUT THAT FISH IN THERE, AND IT WOULD'VE BEEN FANTASTIC.
THAT IS A DYNAMITE FISH TACO.
THAT'S THE REAL DEAL. NICE JOB.
THANK YOU VERY MUCH.
FISH TACOS.
(woman) IT'S SPICY, BUT NOT TOO SPICY.
THE FLAVORS JUST BLEND PERFECTLY.
I LOVE THE SOFT SHELL BECAUSE IT REALLY COMPLEMENTS THE FISH.
THE SOUR CREAM HAS A NICE LIME FLAVOR TO IT.
IT'S REALLY GOOD.
YOU WANT THE SCORE SO FAR?
ONE OUT OF FIVE, YOUR HUSBAND.
HE GOT A THREE.
ONE OUT OF FIVE FOR YOU.
CINCO!
(laughs)
NICE JOB.
SO, WHEN WE COME BACK,
(bell dings)
YOUR HUSBAND STEPS BACK INTO THE RING FOR ORTEGA'Z.
WHAT'S HE GONNA MAKE?
HE'S GONNA MAKE A SHRIMP AND CHORIZO ALFREDO.
SHRIMP AND CHORIZO ALFREDO IN A MEXICAN RESTAURANT?
THIS SHOULD BE GOOD. SEE YOU IN A BIT.
(Fieri) YOU FEEL GOOD NOW.
YEAH. SHRIMP.
OKAY. PRESSURE'S ON.
LET HER ROLL.
CHEF ORTEGA GOING HEAD-TO-HEAD
AGAINST HIS WIFE IN A BATTLE ROYAL.
NO, THIS IS NOT "IRON CHEF." THIS IS TRIPLE D.
WE'RE HANGING OUT IN MANTEO,
RIGHT OUTSIDE OF NAGS HEAD, NORTH CAROLINA.
I'M READY.
WHAT ARE WE MAKING?
SHRIMP AND CHORIZO PASTA.
OKAY. FIRST UP, POBLANOS.
YEAH. WE'RE TAKING THE POBLANOS,
AND WE'RE JUST LAYING THEM RIGHT ON THE CHARBROILER
AND START ROASTING.
WE'RE GONNA ROAST THEM, SWEAT THEM.
PEEL THE ROASTED POBLANOS, DE-SEED THEM,
AND GIVE THEM A ROUGH CHOP.
AND THEN THEY'RE GONNA GO INTO THE...
PESTO.
THIS IS A POBLANO PESTO?
YEP. ROASTED POBLANO AND SUN-DRIED TOMATO PESTO.
RE-HYDRATED SUN-DRIED TOMATO.
CILANTRO.
CILANTRO.
PINE NUTS.
MANCHEGO.
YOU GET THAT OUT HERE?
YEAH.
AND THE WORCESTERSHIRE.
ANY OIL GOING IN THERE?
YEAH.
WE'LL KIND OF PUT THE OIL IN THERE AS WE'RE MIXING IT.
YOUR RECIPE AGAIN?
ABSOLUTELY.
GET A LITTLE TASTE.
AND THAT'S GONNA GO IN...
THAT'S GONNA GO IN THE PASTA.
NICE BEGINNING.
HAVE YOUR GAME ON.
SEE YOUR WIFE STARING YOU DOWN RIGHT NOW.
(whistling)
MY POINTS ARE COMING UP.
NEXT UP, WE START BUILDING THE DISH?
YEP.
LET'S SEE YOU, BUDDY.
OIL IN THE PAN.
CHORIZO.
YES.
IS THIS HOW YOU GET YOUR SHRIMP HERE?
WE CAN EITHER GET THEM HEADS ON OR HEADS OFF.
LOCAL, FRESH?
YEAH. LOCAL, FRESH.
RIGHT OUT OF THE SOUND.
SERIOUSLY? YOU GUYS ARE SPOILED.
NOW I'M GONNA GO TO THE --
MUSHROOMS AND TOMATOES.
YEP.
OKAY. LITTLE CREMINI.
YEP.
GRAPE TOMATOES.
I LIKE THE WAY THIS IS GOING.
TOSS THE PASTA IN THERE.
ROASTED POBLANO PESTO WITH THE SUN-DRIED TOMATOES.
DOING GOOD. COME ON, MAN! YOU CAN DO IT!
LET'S HEAR IT FOR HIM, EVERYBODY.
(cheers and applause)
LITTLE CHICKEN STOCK.
CHICKEN STOCK.
LITTLE DEGLAZE THERE.
IN-HOUSE BLACKENING SPICE AGAIN.
YEP.
DROP THOSE SHRIMP DOWN.
LET THEM BUILD A LITTLE CRUST.
LITTLE CREAM. COOKING IT DOWN.
MANCHEGO.
YEP.
OH. YAHTZEE.
SOMEBODY WINS. EVERYBODY WINS.
LOOK AT THOSE PAN SKILLS ON THAT CAT.
LAST BUT NOT LEAST...
SPINACH.
WILT A LITTLE SPINACH. HOLY MOLEY, SPINACH CAPTAIN.
THAT'S BEAUTIFUL.
TOMATOES, MUSHROOMS,
THE SAUSAGE, THE LOCAL SHRIMP.
OKAY. IT'S READY.
VERY NICE.
MMM. GREAT SAUSAGE.
WITH THAT PESTO IN THERE, YOU CAN'T BEAT THAT.
YOU DON'T GET A PASTA DISH IN A MEXICAN RESTAURANT.
I THINK THAT'S REALLY NICE.
AND THE SPINACH, TO ME, IS REALLY THE KICKER.
ADDS SOME GREAT COLOR.
GOOD BALANCE. WAY TO DO IT.
THE QUESTION IS, DID YOU WIN?
I DON'T KNOW.
YOUR WIFE BUTCHERED THE FISH,
AND THAT'S THE WINNING POINT.
YOU'RE GONNA BE WASHING A LOT OF DISHES, MY FRIEND.
GREAT PASTA. THANK YOU.
ALL RIGHT. THANKS A LOT.
SHRIMP AND CHORIZO ALFREDO.
THE CHORIZO TASTES WONDERFUL,
AND THE CREAM SAUCE HAS A REALLY PEPPERY FLAVOR TO IT.
KIND OF BITES, AND IT'S AMAZING.
I TREAT MYSELF TO THIS EVERY ONCE IN A WHILE.
IT'S REALLY GOOD. I LOVE IT.
TEQUILA LIME CHICKEN.
THANK YOU.
YOU'RE WELCOME.
THIS IS THE KIND OF FOOD THAT GETS ALONG.
I MEAN, EVERYBODY DIGS THIS.
IT'S A HEART-AND-SOUL PLACE FOR ME.
YOU'VE GOT A HUSBAND-AND-WIFE TEAM --
ONE FROM NORCAL, ONE FROM CHILE,
THREE KIDS, SOUTHWESTERN FOOD
IN A COASTAL SOUTHERN TOWN IN NORTH CAROLINA.
I MEAN, THAT IS A MADE-FOR-TV MOVIE.
GOOD JOB ON THAT FISH, BY THE WAY.
THANK YOU.
OKAY. CHAMPION.
MAKE SURE HE WASHES THE DISHES.
SO, THAT'S IT FOR THIS FLAVORTOWN ROAD TRIP,
BUT DON'T YOU WORRY.
THERE'S PLENTY MORE JOINTS ALL OVER THIS COUNTRY.
I'LL BE LOOKING FOR YOU NEXT TIME
ON "DINERS, DRIVE-INS, AND DIVES."
(Austrian accent) GOOD JOB, CHAMPION.
YES, YOU DID GREAT.
IT'S WHEN YOU DID THE FINAL BIT WITH THE FISH,
AND YOU DIDN'T OVERCOOK IT --
THAT IS WHY YOU PREVAIL OVER YOUR HUSBAND.
(laughter)