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Hey, there!
I'm Guy Fieri, and we're rolling out
looking for America's greatest diners, drive-ins, and dives.
Drum roll, please.
...we're getting a very authentic taste...
Be brave.
...of some timeless traditions...
All right. Here comes the big deal.
...in Denver, Colorado...
Come on over here.
...the soul-food spot...
I had food like this prepared by my mother.
...going real deal on the rabbit...
Have fun.
...and the entrails...
Wow! I bet that's an acquired taste!
It is!
...in Scottsdale, Arizona...
Your kung fu... is better than mine.
Mmm.
...serving up fresher-than-fresh sausages...
It's a recipe that's almost 100 years old.
...right next to a colossal calzone.
Roman Centurion calzone.
Then in Philadelphia, Pennsylvania...
Looks fantastic.
...a Jamaican vacation...
Just makes me happy to be here.
FIERI: ...right in the heart of the city.
How about you eat one first?
[ Laughs ]
That's all right here, right now,
on "Triple D."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
I'm here in Denver, Colorado.
It seems every time I cruise into town, I find killer food!
Let's see.
I've had Native American, East Coast deli.
I mean, I've been to a joint that was all about sauerkraut!
So, it's no surprise to me
that when I'm here on Colorado Boulevard
in the Park Hill neighborhood,
that I'd find some real-deal, Southern soul food!
This is Cora Faye's Cafe.
Ox tails, black-eyed peas, cornbread.
I had food like this prepared by my mother.
WOMAN: Growing up in the South,
this is something familiar for me.
The catfish, the chicken, the frog legs,
it all feels like home.
It feels like how I was raised.
FIERI: To some, it's farm cooking.
Others call it soul food.
But for owner Priscilla Smith, it's a family thing...
It's authentic Southern cooking
and goes back many, many generations.
FIERI: ...'cause a lot of what they ate growing up
came from what was available.
SMITH: Smothered rabbit.
Now, is this a recipe from home, from back in Alabama?
Yes, it was handed down by my mom, Cora.
That rabbit is just spectacular.
All right.
Here's the rabbit here.
How do you explain rabbit to folks?
It's better than chicken. It's a very lean meat.
Very tasty.
Okay. So, the rabbit comes in cleaned.
Yes.
And so I cut it up.
Salt and pepper.
Flour.
Okay.
Oil's heating up.
Now?
Now we're gonna fry this rabbit
the old-fashioned way.
That's the way to do it.
Iron-cast skillet.
Now, what's your favorite part of the rabbit?
I think the wing.
The rabbit wings?
Good. 'Cause that's what I call them, also.
You actually call them the wings?
I love it.
I'm just gonna brown on each side.
Okay.
And then I'm gonna make the roux -- the gravy.
Then I'm gonna put the rabbit back in
and let the rabbit finish cooking.
This is the chicken bouillon.
Okay. So, we're essentially adding a little chicken stock.
I don't have any rabbit stock.
Okay.
Flour.
Pepper, salt.
Yep.
Mix it up a little bit.
Yep.
So, we're gonna let this cook down how much longer?
Uh, 45 minutes.
It's just gonna sit there and simmer in the gravy?
Yes.
Yes.
Okay.
I'm gonna put the rice in the center.
Oh. I love greens.
Don't be shy on those.
Tell me about those yams.
These are made the old-fashioned way.
I boil these. I don't bake these.
Well, I'm missing a hush puppy.
Oh, the hush puppy jumped in my mouth.
[ Laughs ]
All right, rabbit.
Which piece do you like? Any?
I'll take whatever you give me.
Oh, here's a nice piece.
Ooh.
Ohh.
Look at that tenderness.
Let's do a little rabbit dance.
[ Laughs ]
Wow.
The gravy's really nice to it.
[ Laughs ]
Mmm.
This is traditional Southern cooking.
These recipes go back over a century in my family.
You're awesome for sharing it.
Well, thank you.
It is a different flavor that is just so wonderful.
MAN: It's extremely tender and extremely tasty.
You feel at home when you're here.
It does. It feels like home.
WOMAN: The parlor with mix-matched furniture.
It kind of reminds me of being in my grandmother's house.
FIERI: The menu's also loaded with Priscilla's family history...
WOMAN: You have the chit'lings.
FIERI: ...including one old-school dish
I have never in my time on "Triple D" dared to try.
If you opened up the dictionary to chit'lings,
This would be the picture.
So, this is the intestines of the pig?
Yes, the large intestine.
The large intes-- Whoo-hoo!
You smell the aroma?
[ Winces ]
Come on over here so you can see what I'm doing.
I have to separate the little silky, mucus part
from the chit'ling parts.
This is cleaning all kinds of good stuff out.
Is this a big favorite here?
Yes. We sell out every Saturday.
Now, do we wash these?
We're gonna wash 'em really good.
Uh-huh.
And we're gonna serve them with...
With juice -- the gravy.
With juice?
Don't say -- do not say "pig plumbing" and "the juice."
[ Laughs ]
With the sauce.
Now we're gonna go with the magic spice.
The cumin, the granulated garlic, and onion, some salt,
[ Laughs ]
Now, how long's this magical mixture gonna cook?
Four to six hours.
Am I gonna get any bread or anything
to try to get this down with?
How about it?!
And you get a couple of sides -- black-eyed peas.
Ooh, I love black-eyed peas.
Ooh, I love cabbage.
All right. Here comes the big deal.
Here comes the big deal!
They're a delicacy.
Take a whiff of that. Take a whiff.
Don't say "whiff." Don't say "Take a whiff."
Ooh, look at that gravy.
Mmm, yummy.
Dig in, my man.
Do you recommend that I just try it with my hot sauce first?
Thank you.
Wow!
I bet that's an acquired taste!
It is! [ Laughs ]
Wow.
Whoo!
Okay.
Earthy.
Earthy. Earthy's another good term.
That's a good food word.
Don't let this be
the first thing on your show that you didn't like.
Oh, no, no, no. Listen.
Everybody's got to try chit'lings once.
Just so you know, ladies and gentlemen,
that right there...
is chit'lings four times.
You rock.
Thank you, girl.
Wow.
Here are the chit'lings.
We were raised on chit'lings.
And this is real-deal chit'ling?
This is real-deal chit'lings.
You're doing it real-deal, old-school, Southern soul food.
All right.
Yes, it is.
Thank you.
Thank you.
FIERI: Up next...
That's what they call me -- T-T-T-Two Scoop.
...we're headed to Scottsdale, Arizona...
This is like therapy for me.
...for a family-style feast...
You have to bring your own wheelbarrow?
...of Italian classics.
Now, this is a good one.
You know that salmon migrate, ducks migrate,
even caribou migrate.
But only on "Triple D," and only on "Triple D,"
would you come to learn that an Italian restaurant/deli
would migrate from Toronto to Detroit
to three different locations here in Scottsdale, Arizona!
This is DeFalco's Italian Deli.
Italian beef up.
My favorite place in the world.
I know that I'm gonna get the best Italian food
that I can find when I come in here.
MAN: It's so much fun to come in here.
Anthony is just a great guy.
FIERI: That would be Anthony DeFalco,
the third generation DeFalco to run the family biz.
My parents and my grandparents all started this business
in Arizona together.
The last stop of an epic road trip
that great-grandpa Nicola started in Toronto in 1929.
DeFALCO: We've been open 40 years in Arizona.
This is our third location.
We have been following them the whole time.
FIERI: For a good reason.
It's homemade food.
Spaghetti, meatball, up in the window!
Pastas are amazing.
The homemade sausage is out of this world.
The sausage and pepper sandwich, it's really tasty, really good.
It's a recipe that's almost 100 years old.
First thing that DeFalco's really did was make sausage.
We're gonna make our spice mix for the sausage
with a little bit of salt...
black pepper...
ground fennel.
Yep.
Whole fennel on top of that.
We add a little bit of paprika.
Where's the rest of the Easy-Bake Oven?
Two Scoop.
That's what they call me -- T-T-T-Two Scoop.
Yeah, that's been around the block.
This is fresh pork butt,
and we grind this all in-house ourselves.
We try to make sure we coat all of it.
We'll add some crushed red pepper to this,
and then a little more paprika, 'cause this is hot sausage.
Now we're gonna add some chilled water
to help incorporate the spices.
We're bringing out the hopper?
Bring out the hopper.
I flushed these already.
The wetter this is, the easier this will go on.
All right.
We'll go ahead and twist this end up a little bit
so it doesn't all shoot right out of the casing.
You want me to crank?
Yeah, let's do it. Let's do it.
This is like therapy for me, very cathartic.
All right.
Here we go.
If they're a little tighter, it's quicker,
but if I can feel that there's a little looseness,
I'm gonna spin these
a little bit more than I typically would.
So, we're all linked up now.
Yeah. See that?
Ahh, see, I always was scared to do that.
And we just go...
Your kung fu... is better than mine.
Thank you, sir.
I will try.
Just pop 'em in the convection,
brown 'em on one side,
brown 'em on the other, they're good to go.
These are the fried peppers and onions
that go on our sandwich,
sautéed with a little bit of olive oil and red onion,
garlic, kosher salt,
and some fresh ground black pepper.
And then at the very end, we add Marsala wine again
and let that all stew for a little bit.
And you get those juices going.
Let's make our sandwich.
We've got a nice Italian sub roll here.
We do.
He was a baker from back east, best bread in town.
So, go ahead and put a couple links on here.
Couple.
And I don't want anybody leaving here hungry. That's the rule.
Go ahead and add some sauce, fresh-made peppers and onions.
Lastly, we're gonna put the provolone cheese on there
just like that.
We'll put a little bit more sauce on top.
And then into the convection oven we go
for about 60 seconds.
I knew I was gonna have to wait!
All right.
So, once everything's all baked off,
we're gonna pull this out, get a nice little toast going.
Here we go, ladies and gentlemen.
Drum roll, please.
[ Imitates drum roll ]
Mmm.
Look at the moisture in that sausage.
A little sweetness from that Marsala.
And then this nice crunchy bread
with the tomato sauce that you make yourself
that comes from a family recipe.
That's a real sausage and pepper sandwich.
This is what an Italian deli's all about.
Over the top, man. Great job.
Thank you very much. Appreciate it.
MAN: I love it when you take a bite
and that cheese just strings along.
So, evidently, you don't like the sandwich.
Absolutely awful. [ Laughs ]
Try to take a few breaths between that.
MAN: They have all of the stuff that they make here.
You got a good deli counter
where you can get the meats and the cheeses.
You get imported stuff from Italy.
MAN: This is real.
Real Italian food.
But I'm gonna use their calzone as my barometer...
All rise for the Centurion.
...when we come back.
Ohh.
FIERI: "Triple D" is hanging out
at DeFalco's Italian Deli and Grocery...
Meat and cheese lasagna.
FIERI: ...the epitome of what an East Coast Italian deli
is all about.
There's only one curveball.
We're in Scottsdale, Arizona.
This little gem in the desert.
WOMAN: Centurion calzone.
The calzone is wonderful.
You can't eat the whole thing,
but you can have it for lunch tomorrow.
We're now gonna make the...
Roman Centurion calzone.
We're gonna go ahead and start off with some semolina
here on the table to stretch our dough.
Get it up on the peel.
So, we're all stretched out there.
Pecorino Romano mix with a little bit of spices
and some garlic -- adds a little bit of flavor.
This is our house-made mozzarella.
Really?
Dig in.
I'll make you some if you like.
So tender.
Just enough salt in there to give it a little taste.
Next we're gonna add thin-sliced sopressata to this.
Some roasted peppers.
We roast these in-house.
We kind of marinate them in a little bit of olive oil
and some fresh parsley.
Kalamata olives, fresh tomato on there.
We add some fresh basil.
Last layer of cheese.
Seal her up.
Little tuck and roll.
Cut the top a little bit.
So it doesn't steam into a gigantic football.
And what temperature are we running that oven?
As hot as we can get a deck oven to go, about 600.
About 10 minutes, it'll be ready to rock.
Bring it on in.
All right.
All rise for the Centurion.
Wow!
Yeah, they're hearty.
You have to bring your own wheelbarrow?
By the time they get done eating it, you'll need one.
And this also comes with the sauce that we made earlier.
Got a little juice coming out of that fresh mozzarella
and those tomatoes in there.
Look at that.
The basil, the sopressata, the house-made mozzarella.
Oh.
Great dough. Some real chew to that.
The balance is fantastic, the crust is great,
the oven temperature's perfect.
The tomato sauce is great.
I mean, you'd be very hard-pressed
if you brought somebody in here blindfolded
to tell them that they weren't in a New York deli.
That's a great compliment. Thank you.
It's great food, man.
Thank you very much, man. I appreciate it.
Real deal.
Yeah.
Are we gonna be able to get through this, you think,
I don't know.
There we are. Very nice.
There you go.
There's nothing like it.
DeFalco's! Number one, hands down.
Too legit to quit, right?
FIERI: Coming up...
Good.
...we got to head north to Philadelphia...
It hits the hot spot.
FIERI: ...to get some righteous grilling from the grill --
Jamaica, that is.
Can't get any more Jamaican than this.
I'm here in downtown Philadelphia,
or Center City, as they call it,
on the West Side, to check out a real-deal Jamaica joint.
Why is it real deal?
'Cause I hear they're one of the only places in town
that's cooking with a charcoal barbecue pit.
This is the Jamaican Jerk Hut.
Can't get any more Jamaican than this.
WOMAN: Curry shrimp roti for you.
It's been here for, God, 25 years.
I'm not sure where else to get such good food.
Ackee salt fish -- very, very good.
MAN: You come here for fresh food,
you come here for a really laid-back vibe,
and you come here for Lisa.
FIERI: That'd be Miss Lisa Wilson,
who picked up this spot in '07
after running a slightly different kind of place.
So, you were working at a Jewish temple...
Yes.
Yes.
...making what type of food?
Kugel.
Gefilte fish.
[ Chuckles ]
[ Laughter ]
And what did you know about Jamaican food?
Well, my mom's Jamaican, and I have a Jamaican background.
Every day.
Courtesy of Chef Teddy Hall, a Montego Bay native
who's definitely keeping it real in the kitchen.
Only Jamaican food.
WILSON: We're the only Jamaican restaurant with a jerk pit.
So you really get that charcoal, that wood,
Exactly.
And that's what makes it real-deal Jamaican.
That's what makes it real good.
Jerk chicken.
Jerk chicken, the classic.
Okay, jerk chicken platter ready.
I like hot, and I like spicy.
So, we'll start with the jerk sauce first.
I know what these are.
Scotch bonnet pepper.
Want to have one and taste?
'Cause they're nice and sweet?
How about you eat one first?
[ Laughs ]
Okay, get me started. Tell me what we have.
We have garlic, onion, scallion.
Lots of ginger.
Not too much.
Thyme.
Very key.
Scotch bonnet pepper.
Any of those or just Scotch bonnet?
Scotch bonnet. You'll like these.
Salt...
black pepper...
granulated garlic.
Granulated garlic -- Is that big on the island?
Yeah.
Allspice.
Soy sauce.
That doesn't look like regular soy sauce.
Oh, there you go.
When this is going, what do you think about?
Driving.
[ Laughs ]
What kind of car?
My car.
We're gonna marinate the chicken.
So, I pour this jerk sauce on the chicken.
Then I rub it up.
Okay, so, now we're gonna wrap this up,
Yep.
Put that in the cooler.
It's very hot so its skin will tear right off.
We need the skin on it.
All right, how long's the chicken gonna take?
Like 20 minutes right now.
Yeah.
So, this is just to mark it,
Yeah.
Before I finish grilling it on there,
put it in the oven, finish it up.
How long's it finish in the oven?
Another 10 minutes will be good.
Look at that.
Looks fantastic.
Mmm.
You just cut it into little chunks?
Oh.
Rice and peas...
cabbage...
and plantain.
Jerk sauce.
I will pour the sauce on the chicken for you.
There you go.
Good.
"Excellent." I don't like "good."
[ Laughs ]
It's excellent.
And this is just melt-in-your-mouth.
Well, then...
you have this awesome marinade --
adds a little bit of sweetness to it,
and then it makes this almost like a barbecue sauce
that goes over the top.
You reserve marinade.
That's the key to the end of that.
Yeah.
Thank you.
Chicken is really nice and spicy.
MAN: Flavor is amazing,
and it just makes your whole taste buds just pop.
And it's tender, and it's hot.
It hits the hot spot.
When you come for the food,
you want to be like you're in Jamaica.
You could just feel the island breeze as you eat.
Sometimes she has the music playing.
Make you happy. That's what it seems like.
It's like this is my happy place.
WILSON: Very authentic.
FIERI: It is very authentic.
It has a great feel. Teddy's amazing.
I think the food's the best part.
That is the best part.
So, that's it for this trip.
But don't worry.
There's plenty more "Triple D" joints all over the country.
I'll be looking for you next week
on "Diners, Drive-ins, and Dives."
I'm in the country, pedaling like Fled Frintstone --
Fled Frint-- Fled Frintstone -- Fled Frinstone.
Fred Flintstone?
[ Chuckles ]