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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.
(Guy) THIS TRIP,
WAH. WAH.
WOW!
IN ST. LOUIS, MISSOURI...
COUPLE NICE BIG FAT BUTTS. HMM. HERE.
ROADHOUSE. THAT'S PRETTY FOOD.
RUN BY A REBEL...
IT ISN'T.
(man) RED BEANS & RICE.
AND BRINGING TOGETHER THE BEST OF ALL WORLDS...
THIS IS EVERY BIT A PULLED PORK SANDWICH
WITH PASTA INJECTED INTO IT.
TAKE ME TO THE PROMISED LAND.
THE LEBANESE JOINT PUTTING A MAMA'S TOUCH ON FALAFEL...
AH. OOH, I HAVEN'T SEEN THIS ONE.
AND BIG-TIME BAKLAVA.
I LIKE TO SEE THINGS DONE IN EXTREMES. THIS IS EXTREME.
THAT'S ALL RIGHT HERE, RIGHT NOW
ON TRIPLE “D.”
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captions by VITAC.
SO HERE I AM IN THE BEAUTIFUL WEBSTER GROVES AREA
OF ST. LOUIS, MISSOURI,
TO CHECK OUT A JOINT-- NOW GET THIS.
IT STARTED OUT AS A LUMBERYARD.
WELL, THEN IT BECAME A RECORD STORE.
THEN IT WAS A RESTAURANT A FEW TIMES.
AND NOW RUMOR HAS IT IT'S OWNED BY A FELLOW U.N.L.V. ALUM.
OH, THEY'RE SERVING UP FOOD FROM THE BLUES HIGHWAY.
WE'RE TALKING CAJUN, SEAFOOD, AND BARBECUE.
THIS IS HIGHWAY 61 ROADHOUSE.
(man) SMOTHERED CATFISH, VooDoo SHRIMP SANDWICH GOING UP.
(woman) IT REALLY HAS THAT NEW ORLEANS FEEL AND TASTE.
STEPPING INTO THE ROADHOUSE
IS LIKE STEPPING INTO A PLACE OFF OF BOURBON STREET.
FULL SLAB IN THE WINDOW.
BORN AND RAISED IN ST. LOUIS.
SO YOU HAVE SOME SAY ON THOSE BARBECUE.
IT'S THE BEST.
IT'S REAL DEAL.
JUST WHAT I'D EXPECT
FROM FELLOW RUNNIN' REBEL ALUM BILL KUNZ.
HE'S BEEN ROCKING OUT THE ROADHOUSE
WITH HIS OWN BRAND OF PARTY SINCE 2006.
BROTHER, IT IS THE MOST FUNKY, ECLECTIC, DISORGANIZED--
WELL, ACTUALLY IT'S ORGANIZED. IT'S ORGANIZED FUNK.
(laughs)
BBQ SHRIMP DINNER, RED BEANS & RICE GOING UP.
YES.
SIN CITY VEGAS, SIN CITY NEW ORLEANS--
NOT THAT I WOULD KNOW.
THIS FUNKY APPROACH IS SHOWING UP IN THE SWEET POTATO PIE,
SMOTHERED PORK STEAK,
AND THIS OFF-THE-HOOK MASH-UP OF TWO OF MY FAVORITE THINGS...
BBQ SPAGHETTI DINNER IN THE WINDOW.
(man) IT'S LIKE HAVING A PULLED PORK SANDWICH AND PASTA
AT THE SAME TIME. IT'S FANTASTIC.
BARBECUED SPAGHETTI.
IT'S A LITTLE SACRILEGE. JUST LOOK AT HIM. “FEEL IT”"
YEP.
SEA SALT,
GRANULATED GARLIC,
PAPRIKA,
GRANULATED ONION,
RAW SUGAR,
BLACK PEPPER...
A LITTLE CAYENNE FOR HEAT,
AND AS YOU ALWAYS SHOULD, A LITTLE DRY MUSTARD.
I'LL WHISK ALL THIS TOGETHER.
A COUPLE NICE BIG FAT BUTTS.
OH.
APPLE CIDER VINEGAR.
ADD A LITTLE MOISTURE TO IT.
ABOUT 24 OF ‘EM A WEEK.
OKAY.
SAMPLER?
BOY, THAT'S-- THAT'S AN ‘80s TERM.
AND WE HAVE THE SUPER SAMPLER, TOO, SO THERE.
I SAID SUPER SAMPLER.
NICE GENEROUS RUB TO THAT.
MM-HMM.
FOR HALF A DAY.
THEN WE'RE GOING TO THE SMOKER.
225.
13 HOURS.
PULL IT OUT.
LOOK AT THAT. THAT'S PULL-APART TENDER, HUH?
LOOK AT THE GREAT BARK ON THAT. SEE THAT COLOR?
SEE THAT SMOKE PENETRATION? BUT NOT A TON OF SMOKE.
NO. NO. NOT OVERSMOKED.
IT'S NOT BURNT ON THE OUTSIDE, JUST SO YOU KNOW,
AS I SHOVE MY MOUTH FULL OF IT.
(bear roaring)
YEAH.
JUST SO YOU KNOW.
HE WORKED IN A BARBECUE RESTAURANT.
MM-HMM.
SO NICE AND JUICY, TON OF FLAVOR.
OKAY.
A LIGHT DUSTING OF RUB.
HIGHWAY 61 BBQ SAUCE.
SEA SALT, CAYENNE PEPPER,
WORCESTERSHIRE SAUCE, A LITTLE CINNAMON,
(whistles)
CHILI POWDER, BLACK PEPPER.
REAL TOMATO KETCHUP--
33% FANCY.
MUSTARD.
LIGHT BROWN SUGAR.
ABOUT 30 MINUTES.
SO WE GOT OUR PULLED PORK.
WE'VE GOT OUR PASTA THAT'S-- THAT'S BEEN COOKED AL DENTE.
WE'RE GONNA TAKE A LITTLE CHICKEN STOCK.
ADD OUR BBQ SAUCE,
PULLED PORK.
ALL RIGHT, WE'RE GONNA ADD OUR PASTA.
IT ISN'T.
AND TOP IT OFF WITH THE FABULOUS GARNISH
OF CHOPPED PARSLEY.
(laughs)
THAT'S ROADHOUSE EATING.
YOU KNOW THAT YOU'RE GOING TO A ROADHOUSE
WHEN YOU HAVE NOT MATCHING FORKS.
AWESOME. THIS IS THE SALAD FORK?
THAT IS THE ENTRéE FORK...
AND THAT IS THE ENTRéE FORK.
THE PULLED PORK'S DYNAMITE.
THE SAUCE HAS GOT A NICE TWANG TO IT.
THE VINEGAR COMING THROUGH, GREAT TEXTURE OF THE PORK.
THIS IS EVERY BIT A PORK PULLED SANDWICH
WITH PASTA INJECTED INTO IT.
I DIG IT.
YOU GOT THE PARSLEY GARNISH, THE SUPER SAMPLER.
(laughs)
AWESOME. YOU'RE CLASSIC, MAN.
THANK YOU.
(woman) IT'S UNEXPECTED, ‘CAUSE YOU HAVE THE BARBECUE,
AND A LITTLE BIT OF SPICY. IT'S DELICIOUS.
BUT THAT AIN'T THE ONLY WAY THIS JOINT'S SPICING THINGS UP.
CajAsian POTSTICKERS STEAMING.
(man) IT'S GOT ANDOUILLE SAUSAGE IN IT,
SO IT GIVES IT A GREAT KICK,
MIXED WITH SOY SAUCE, GREAT FLAVOR COMBINATION.
OH. UNBELIEVABLE.
CajAsian POTSTICKERS.
CajAsian.
C-A-J-A-S-I-A-N.
♪ AND BINGO WAS HIS NAME ♪
SESAME SEED OIL,
GREEN PEPPER, CELERY,
ONION.
SWEAT ‘EM.
RAW ANDOUILLE SAUSAGE.
WE'RE FLYING IT IN FROM NEW ORLEANS.
YEP. CRESCENT CITY MEAT COMPANY.
SAMBAL.
CRUSHED RED PEPPER,
SEA SALT, BLACK PEPPER.
EVERYTHING'S GONNA GET COOKED
IN THE FAT COMING OUT OF THAT ANDOUILLE.
PUT IT IN A BLENDER.
BREAK IT A LITTLE MORE.
WE GOT SOME POTSTICKER SKINS.
(laughs)
THEN WE'LL STUFF OUR POTSTICKER SKINS.
A LITTLE EGG WASH, FOLD ‘EM OVER.
ONCE THEY'VE HAD A CHANCE TO KIND OF SET UP,
HIT ‘EM IN A SKILLET, A LITTLE SESAME SEED OIL.
GET THE BOTTOMS NICE AND CRISPY,
AND THEN PUT SOME CHICKEN STOCK IN THERE
TO STEAM ‘EM.
THEY'RE READY.
SO THE DIPPING SAUCE FOR THE CajAsian POTSTICKERS--
YES, SIR.
AND SCALLIONS.
WELL, I LIKE THAT IT'S ALL HAND-MADE.
VERY GOOD.
IT'S GOT A LITTLE KICK TO IT.
MM-HMM.
YOU REALLY PUT SOME TIME AND ENERGY INTO THAT.
YOU FLY IN THE SAUSAGE. YOU MAKE THE STUFFING YOURSELF.
YOU HAND-MAKE THE POTSTICKERS.
REALLY?
THANK YOU.
(man) CajAsian POTSTICKERS IN THE WINDOW.
IT'S AN INCREDIBLE MERGER OF BOTH ASIAN AND CAJUN.
THAT TASTES LIKE NEW ORLEANS IN A POTSTICKER.
PERFECT.
WHEN WE COME BACK, WHAT'S THE CRESCENDO?
RED BEANS & RICE.
WE'RE DOING RED BEANS & RICE WHEN WE COME BACK.
HIGHWAY 61 ROADHOUSE.
WELCOME BACK.
TRIPLE “D” HANGING OUT IN ST. LOUIS, MISSOURI,
1.
AND WE'RE NOWHERE NEAR HIGHWAY 61.
OVER THERE.
NOW WE'VE ALREADY HAD BARBECUED SPAGHETTI
UH-HUH.
AND THIS IS NOW
WHAT ANY GOOD SOUTHERN CREOLE BARBECUE RESTAURANT JOINT
BETWEEN ST. LOUIS AND NEW ORLEANS SHOULD HAVE,
RED BEANS & RICE.
HAM HOCK AND ALL.
(woman) THE FLAVOR'S REALLY GREAT.
IT'S A LITTLE BIT SPICY AND A LITTLE BIT SMOKY.
IT MAKES ME FEEL LIKE I'M AT HOME.
WE'RE MAKING OUR CAJUN SEASONING.
SEA SALT, CAYENNE PEPPER,
THYME, WHITE PEPPER, OREGANO,
GRANULATED GARLIC, GRANULATED ONION,
BLACK PEPPER.
AND A TON PAPRIKA.
OKAY, MIX IT ALL TOGETHER.
AND THIS WILL GET ADDED INTO THE RED BEANS & RICE
YES, SIR.
ALL RIGHT, SO THIS IS DONE. WHAT'S NEXT?
WE'RE GONNA PUT THE HAM HOCKS IN THE WATER.
SO THE SMOKED HAM HOCKS-- AFTER YOU TAKE
THE BOTTOM OF THE SHOULDER, IT GETS CUT IN TWO SPOTS.
THIS AREA--DON'T USE MY FAT ARM AS AN EXAMPLE, THOUGH.
SO WHAT WE'RE GONNA DO IS WE'RE GONNA TAKE THIS HOCK--
IT'S GOT TONS OF FLAVOR.
SO YOU GOT BONE. YOU GOT A LOT OF CONNECTIVE TISSUE--
AND THIS WILL WORK AS THE BASIS OF THE RED BEANS & RICE.
CORRECT.
FOR FIVE HOURS.
WHEN THEY COME OUT, THEY'LL JUST BE KIND OF FORK TENDER.
AND I ASSUME--NOW I JUST GOT TO GET THIS STRAIGHT--
YEP.
OIL IN OUR POT,
THE HOLY TRINITY...
ONIONS, GREEN BELL PEPPER, AND CELERY...
KIND OF LIKE THE CAJUN MIREPOIX.
WE'RE GONNA ADD THE SEA SALT,
THAT FABULOUS CAJUN SEASONING WE MADE.
WHOLE MESS OF CHICKEN STOCK.
MAKE OUR OWN CHICKEN STOCK.
OUR RED BEANS,
AND WE'RE GONNA LET THESE COOK DOWN FOR HOW LONG?
MERE SIX HOURS. JUST LET THEM SIT THERE AND SIMMER.
THEN AT THE END OF THAT PROCESS,
HAM STOCK.
YES.
OOH.
SO YOU TAKE IT SERIOUSLY.
YEAH, IT'S KIND OF A LEGENDARY DISH
LOVE IT. WE READY TO GO?
HIT IT.
YOU AND YOUR SCOOPY SCOOP.
THERE YOU GO.
GET A LITTLE BIT OF THAT HOCK.
OF COURSE.
(as Bill) IT'S A HOMEMADE CORN MUFFIN.
CORN MUFFIN, HE SAID.
(normal voice) MMM.
NICE HEALTHY PORTION OF THAT HOCK,
THE BEANS ARE NICE AND TENDER.
SEE, I THINK RED BEANS & RICE JUST DOESN'T GET THE RESPECT
THAT IT DESERVES.
YOU'VE GOT THIS REALLY RICH FLAVOR.
A LITTLE HOMEMADE MUFFIN YOU MAKE YOURSELF,
PILE THAT UP.
SWEET OF THE MUFFIN,
SALTINESS, RICHNESS, CREAMINESS ALL TIED TOGETHER,
THAT'S WHY THAT MEAL IS A STAPLE IN CREOLE AND CAJUN COOKING.
I GET DOWN WITH THAT, MY BROTHER.
WELL DONE. THANK YOU.
(woman) RED BEANS & RICE.
IT'S VERY GOOD. YOU CAN TASTE THE HAM HOCK IN THERE.
IT DEFINITELY TASTES LIKE IT'S BEEN COOKED ALL DAY.
THE BEANS ARE NICE AND TENDER. THE RICE IS PERFECTLY COOKED.
MM-HMM. MM-HMM.
AND YOU THINK THAT I JUST WAS THE ONE SAYING IT.
(man) BBQ SPAGHETTI DINNER IN THE WINDOW.
YOU COME HERE, AND YOU'RE HOME. YOU'RE HAPPY. NOTHING BETTER.
IT DOES FEEL LIKE A GOOD HIGHWAY 61 JOINT, MAN.
(laughs)
LET'S GO.
WE'RE HEADED TO DOWNTOWN SYRACUSE, NEW YORK...
(mumbles) OF COURSE, I WOULDN'T DOUBLE--OH, LOOK.
JUST GOOD OLD SUGAR WATER.
OF LEBANESE COMFORT FOOD.
MMM.
YOU KNOW, ONE OF THE THEORIES ON TRIPLE “D”
IS GO TO COLLEGE TOWNS.
STUDENTS--THEY KNOW WHERE TO FIND GREAT FOOD.
SO I'M HERE IN SYRACUSE, NEW YORK,
HOME OF S.U., SYRACUSE UNIVERSITY,
TO CHECK OUT THE MEDITERRANEAN MENU AT BYBLOS.
EVERYBODY COMES DOWN HERE FOR THEIR MIDDLE EASTERN FOOD.
YOU JUST-- YOU FEEL THE LOVE.
YOU FEEL THE LOVE. DO YOU FEEL IT? I FELT IT.
AND IT WAS FADY KHABBAZ'S LOVE OF HIS MOM'S LEBANESE RECIPES
THAT HAD HIM OPENING THIS PLACE IN 2009.
YEAH, WE WERE LOOKING FOR A WHILE.
I JUST REMEMBER ALWAYS THINKING
WE GOT TO GET IN THE RESTAURANT BUSINESS.
SHE HAD A PASSION FOR IT,
HE AIN'T KIDDING.
VIOLETTE KHABBAZ SPECIALIZES IN ALL MIDDLE EASTERN CLASSICS,
FROM STUFFED GRAPE LEAVES...
NO DOUBLE-DIPPING.
(laughs)
TO SPANAKOPITA
TO WHAT ELSE? FALAFEL.
THEY'RE ACTUALLY KNOWN FOR PHIL'S FALAFELS.
THAT'S RIGHT.
THIS RECIPE VIOLETTE GOT FROM HER HUSBAND PHIL.
(Guy) HE'S THE FALAFEL KING?
PHIL'S FALAFEL.
IT'S JUST AMAZING.
WE'RE GONNA MAKE FALAFEL WRAP.
YES.
VERY NICE. TAKE ME TO THE PROMISED LAND.
TAKE THE FAVA BEANS AND THE CHICKPEAS.
PUT IT IN THE BLENDER.
SOME ONIONS.
RIGHT.
NO, WE HAVE TO MOVE IT AROUND.
THE WHOLE TIME.
NEXT, KIDS, WE'RE GONNA WATCH PAINT DRY.
YES.
NOW WE CAN ADD ALL THE SPICES--
ALLSPICE, CINNAMON, CUMIN,
CORIANDER, BLACK PEPPER,
(whistles)
CAVALCADE OF SPICES.
CAYENNE PEPPER, AND HOT CURRY, TOO.
IT IS SPICY.
NOW I MIX IT ALL UP.
MARRY THE FLAVORS.
YES. FOR 24 HOURS.
WHOO.
WHOO! THAT'LL WAKE YOU UP. OKAY, LET'S SEE IT.
AND THEN WE'LL FORM IT IN THE BALL.
RIGHT.
OOH. I HAVEN'T SEEN THIS ONE.
WHAT'S THAT OVER THERE?
MM.
WHERE DID THE THING GO?
WHAT HAPPENED TO IT?
OH, IT'S MAGIC... DISAPPEARED.
YES, I WILL.
I GRABBED MINE FROM HOME.
RIGHT.
UNIFORM SIZE.
YES.
YES.
YES, TO DRY.
NOW WE HAVE THE PITA.
OKAY, WE'LL PUT FIRST PARSLEY,
TOMATOES.
TAHINI SAUCE MADE OF SESAME AND LEMON, AND WATER.
FALAFEL.
TOP IT WITH MORE TAHINI SAUCE.
WRAP IT.
NOW WE'LL CUT IT IN HALF.
LOOK AT THAT.
MMM. IT'S DELICIOUS.
THE FALAFEL ITSELF IS REALLY GOOD.
IT'S PROBABLY THE MOST SEASONED FALAFEL I'VE HAD.
MMM. IT'S A GREAT MIX.
YOU'VE GOT A NICE BALANCE ALL THE WAY THROUGH IT.
YOU'VE GOT YOURSELF A VEGAN SANDWICH
THAT HAS THE RICHNESS AND THE COMPLEXITIES
ABSOLUTELY.
(woman) HERE'S YOUR FALAFEL WRAP.
(man) IT'S GOT TO BE CRISPY ON THE OUTSIDE,
BUT YOU KNOW, A LITTLE MUSHY ON THE INSIDE.
AND THIS IS THE BEST FALAFEL I'VE EVER HAD
OUTSIDE OF MIDDLE EAST ITSELF.
I LOVE IT BECAUSE THE INGREDIENTS ARE SO FRESH.
IT HAS, LIKE, ALMOST, LIKE, A LITTLE BITE TO IT.
GYRO PLATE'S UP.
THEY SAY YOU CAN TASTE WHEN SOMEBODY'S PASSIONATE
ABOUT SOMETHING, AND IT'S DEFINITELY SOMETHING
SO YOU'RE THE BOSS.
YES, I KNOW WHO THE BOSS IS.
‘CAUSE AFTER COOKING FOR HER WHOLE FAMILY GROWING UP...
SHE'S USED TO RUNNING THE KITCHEN.
PEOPLE ALWAYS ASK ME WHAT I LIKE ON THE MENU.
I SAY EVERYTHING.
(man) WELL, THE FOOD IS PHENOMENAL,
AND FOR THE GYRO-- THOSE ARE ACTUALLY MY FAVORITE.
THE TABBOULEH IS ABSOLUTELY AMAZING. I LOVE IT.
YOUR WALNUT BAKLAVA.
(imitates explosion)
THE BOSS IS HOOKING ME UP
WITH THE SWEETER SIDE OF SYRACUSE.
IT'S KIND OF LIKE WALNUT BRITTLE IN THE MIDDLE. MMM.
(Guy) WELCOME BACK TO BYBLOS IN SYRACUSE.
I'M HANGING OUT WITH THE SUPER VIOLETTE.
THE QUEEN OF LEBANESE COOKING
IN UPSTATE NEW YORK.
WE'RE GONNA MAKE BAKLAVA WITH WALNUTS.
ALL RIGHT, LET'S GO. SO WE GOT CRUSHED WALNUTS.
CINNAMON, AND NOW WE ADD SOME SUGAR TO IT.
THEN WE MIX THEM ALL TOGETHER.
THEN WE GET THE PHYLLO DOUGH.
WHO WAS MAKING DOUGH THAT THIN 100 YEARS AGO?
WHOA.
NOW WE HAVE TO ADD THE BUTTER.
THEN WE PUT THE PHYLLO DOUGH DOWN.
VERY NICE.
THEN I BUTTER IT, TOO.
THEN WE PUT MORE ON THE TOP.
NOW WE'LL ADD THE WALNUTS.
YES.
THAT'S LIKE A DUMP TRUCK OF WALNUTS.
LIKE, 15 SHEETS, 15, 16.
OH, CUT IT AHEAD OF TIME, SO IT DOESN'T...
THEN WE ADD THE REST OF THE BUTTER.
AND NOBODY HAS ANY TYPE OF A CHOLESTEROL ISSUE AROUND HERE.
♪ ROLL OUT THE BUTTER ♪
IN THE OVEN.
IT COOKS FOR 30 MINUTES FOR, LIKE, 400 DEGREES.
HERE WE GO.
NOW WE'RE READY TO ADD THE SYRUP.
SO WE TAKE THE SUGAR.
AND WE'RE MAKING A SIMPLE SYRUP.
GOT IT.
OKAY.
OKAY.
THEN LET IT BOIL FOR 15 MORE MINUTES
NICE AND THICK, LIKE A HONEY?
REALLY?
ABSOLUTELY.
(laughs)
NOW WE HAVE TO ADD THE PISTACHIO.
OKAY, SERVE IT UP.
LOOK AT THAT.
(laughs)
WOW! DO YOU OWN A SUGAR PLANTATION?
NO.
IT'S KIND OF LIKE WALNUT BRITTLE IN THE MIDDLE. MMM.
THIS IS THE MOST WALNUTS
AND THE MOST SUGAR
THAT I'VE EVER SEEN IN BAKLAVA IN MY ENTIRE LIFE.
I LIKE TO SEE THINGS DONE IN EXTREMES. THIS IS EXTREME.
YOUR WALNUT BAKLAVA.
YOU GET A GREAT CRUNCH WITH THE NUTS,
BUT THEN THE PHYLLO DOUGH KIND OF JUST MELTS ON YOUR TONGUE.
I HAVE SUCH A SWEET TOOTH, AND THIS IS SO PERFECTLY SWEET.
IT'S DELICIOUS.
DOWNTOWN SYRACUSE IS ON ITS WAY BACK,
AND THE REASON WHY PEOPLE ARE COMING BACK DOWNTOWN
ARE BECAUSE OF BYBLOS.
I CAN NEVER COME IN JUST TO SAY HELLO.
IT'S ALWAYS, “ARE YOU HUNGRY?”
THANK YOU.
THANK YOU VERY MUCH.
SO THAT'S IT FOR THIS ROAD TRIP, BUT DON'T WORRY.
WE GOT PLENTY MORE JOINTS TO FIND ALL OVER THIS COUNTRY.
I'LL BE LOOKING FOR YOU NEXT TIME
ON “DINERS, DRIVE-INS AND DIVES.”
MISSOURI.
I WANTED TO SEE IF IT'S MISSOURI OR “MISSOUR-A.”
YOU DON'T HAVE “BROCCOL-A,” DO YOU?
GIVE ME SOME BROCCOL-A.