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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.
Epic.
...we're pairing up with some dynamite duos.
Sounds good.
In Manhattan's East Village...
Ohh! Smell this.
...the brother-and-sister team...
Looks kind of like a hip-hop boy band.
...showing off their wings...
These are gonna be outrageous. I can already tell.
...and exposing their necks.
Top three best goat dishes I've ever had.
In Miami, Florida...
So you're an inventor.
...a sibling operation with a tasty sense of tradition.
My parents are great cooks,
and my grandparents were even better cooks.
And in Eureka, California...
Is this really how big this thing is?
...one couple gives it all up...
So, you guys have taken a gigantic leap of faith.
...to tap in to their own particular passions.
Creole-Mediterranean fusion.
Yeah.
That's all right here, right now,
on "Diners, Drive-ins, and Dives."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
So I'm here in New York City in the East Village.
Now, this is pretty familiar territory for "Triple D."
Let's see, we got The Redhead, we got the Brindle Room,
and, of course, John's on 12th right down the street here.
Now, we're here to check out a joint
where a brother and sister have partnered up with some buddies,
and they got this restaurant with a pretty eclectic menu.
This is Ducks Eatery.
Everything is just pretty much untouchable.
Crispy pig-ear lettuce wraps.
Definitely flies under the radar.
FIERI: Not for long.
Word about this joint has ripped through the city
since it started in 2012 by siblings Will and Julie Horowitz
and a few friends.
Looks kind of like a hip-hop boy band
with the lead singer right here, you know?
All right, I'm about to simmer these.
You can tell that they have a real passion for it.
Where did you learn to cook?
My grandparents on both sides were chefs.
I learned out in Colorado, Southeast Asia.
A lot of influence from traveling.
JULIE: We have the jerk chicken wings here.
They're always trying new things.
Goat neck up. Table 5.
I'm having the goat's neck, and it is delicious.
So, why goat neck?
I was in Nepal, and in Nepal, they have this famous dish
that's, like, goat-feet or lamb-feet curry.
We loved the flavors.
We wanted, like, a big chunk of meat.
It turned out that the neck was perfect for smoking.
So let's get into this.
Fresh garlic.
Palm sugar.
Ground dried Thai chilies.
Here's some star anise, coriander, some dried bay.
We have some black cardamom.
We're gonna add a little green cardamom, too.
Are we gonna get after the entire spice cabinet?
Big part of what we do. Some regular black peppercorn.
We get it from southern Vietnam.
Juniper berries.
Kaffir leaf.
Ohh! Smell this.
You guys didn't pay your subscription for Smell-O-Vision.
Then we start adding all of our dried powder ingredients.
More is getting added to this?
So much more. This is just half.
It needs togarashi chili.
My favorite.
Regular old dried cayenne.
Some garlic powder.
Some onion powder.
Some mustard seed.
We have paprika.
Yellow turmeric.
We have some chili powder, brown sugar,
and a little bit of salt in here.
We're gonna start adding in some of our liquids.
Vietnamese fish sauce.
Dark Thai soy sauce.
And then we're gonna emulsify a little bit of water inside here.
It's great, right?
Mmm!
Get in there. Have a taste.
Get out!
Now we're gonna take our goat necks,
and we're gonna place them in our marinade.
Necks into the fridge -- 24 hours.
Let's get after this.
We're smoking with what kind of wood?
WILL: Mostly oak and a little bit of hickory.
About seven hours, about 225.
Let's take these guys out of the smoker.
Whoo!
These are gonna be outrageous.
I can already tell.
Put it back in the marinade, braise it this way.
All right, in the oven four and a half, five hours.
Whoa!
WILL: Exactly.
Dude!
Okay.
Gonna start off by just throwing a little bit of butter in there.
This is our master fat --
bacon fat and pickled pastrami fat.
That's the fat?
This just can't get any more ridiculous.
Just baste it with fat.
Spread your glaze a little bit.
Baste a little bit more.
Dried sour cherries.
Nice call.
It's got to reduce all the way with some of our au jus.
It just reduced, so it's just gelatinized.
Let's go.
Rice.
The most careful part.
FIERI: That's ridiculous.
Look at this, dude.
What a dish.
Yeah, give that a try.
We're gonna finish this
with a little bit of cilantro on top, too.
Ohh, it's ridiculously good.
Tender, juicy meat.
Rich, well-rounded.
Oh, and when you get one of those cherries...
That's got to be in the top three best goat dishes
Amazing.
This guy's out-of-bounds!
The meat is literally melting off of the bone.
It's incredibly flavorful.
Oh, my gosh. It's delicious.
Intense but subtle. I could stick my head in it.
[ Laughs ]
This is the famous Nicky Sitnycky from John's on 12th.
Unfortunately, we lost your partner.
Yeah, Mikey 2 Names.
You guys were business partners for how many years?
Almost 41 years.
Great guy and very missed.
I had a blast making meatballs with him,
cooking with him in the kitchen.
These meatballs are giving me trouble.
What's the story, Guy?
All right.
He's talking to the meatballs.
What do you think of this place?
Luscious, scrumptious.
This is all family here, just like John's.
FIERI: Which means we're gonna stay a while.
When we come back...
WILL: Julie, wings. Table 2.
...we're tucking in to the Ducks' take on wings.
What you come up with is big, flavorful, unique styles.
FIERI: "Triple D" is parked at Ducks Eatery
on one of NYC's best streets for eats -- East 12th.
Here, Will Horowitz and his sister, Julie,
are putting deep, worldly flavors
into a backpacker's dream menu.
Even the chicken wing is definitely a thing.
WILL: Julie, wings. Table 2.
Had some jumbo chicken wings...
Which were insane.
I've made a complete mess of myself
just shoveling wings in my mouth.
We're gonna do some whole, smoked chicken wings.
Start off by just making our marinade.
We have some palm sugar, brown sugar,
a little bit of white, northern Indian yellow curry,
black pepper, a little bit more of that green cardamom,
some fresh garlic, chopped shallots,
lemongrass, Kaffir lime leaves, a whole load of cilantro stems.
I lost count at 40.
[ Laughs ]
Dark soy sauce, apple-cider vinegar,
fish sauce from Vietnam, a whole bunch of limes.
This has a real strong lime sort of flavor to the whole thing.
We're gonna get in there, try and mix it all around,
let those flavors marry a little bit.
Whole chicken wings.
Yep.
We're gonna dump it right over here.
Just gonna pour on some water.
Let that sit and brine overnight.
We'll air-dry them for a little bit,
then we're gonna smoke them.
About 210, 225.
These guys have been in here for about four hours now.
Let them cool down, dry a little bit,
then we'll hit them to the fryer.
Chill out for a bit.
This is our jerk sauce. Let it marry a little bit.
Crazy.
That's it. Simple.
Mmm! I like when it's a big wing,
'cause you get the opportunity to leave all the juices inside.
So you get all that flavor left in there.
The way you guys play this smoker
is complementing the brine and the sauce so well.
What you come up with
is just really flavorful, big, unique style.
Awesome job, brother. Really.
What do you think of these wings?
Theres fruitiness, there's sweetness, there's peppery.
I love it.
The guy that shot my promo package
when I got on "The Next Food Network Star"
and helped start me and my whole career -- Neil Regan.
Huge mistake.
[ Both laugh ]
It's just something that you really can't find anywhere else.
Awesome place, man. Great creativity,
using old-school fundamentals, techniques, and methods.
Bringing out big flavor.
Thanks, brother.
Awesome job.
"You did what?"
...we're headed to Miami, Florida...
That is tender, porky, fall-apart-y.
...for some authentic southern surf and turf.
This is the best of both worlds.
So I'm here in South Miami.
Well, actually, almost Coral Gables.
What do you get here?
Awesome homes, really cool shops,
and killer restaurants, like this joint -- Whisk.
Everything in here is just so fresh and so delicious.
BRENDAN: Cornmeal-fried okra.
It's the southern, gourmet, low-country restaurant.
Shrimp and grits for you, sir.
And there's nothing like it in Miami.
Fried-green-tomato salad. Right on time.
FIERI: And the man with the plan is Miami's own Chef Brendan Connor,
whose academic pursuits led him to the Carolina low country
for reasons other than food.
I heard there was a 7-1 girl-to-guy ratio
at the College of Charleston.
And while he did earn a degree in history,
he also got a killer education
in some of Charleston's best joints.
And in 2011, he and his sister, Kristin, opened up this spot,
serving up the low-country meals they grew up on.
My parents are great cooks,
and my grandparents were even better cooks.
And we took a lot of what their basics were
and refined them a little bit.
And he's even putting a twist on fresh seafood from the coast...
Whole-fried snapper.
...by topping it with a scratch-made Asian peanut sauce.
Kind of like a Caribbean meets southern home cooking
kind of dish.
It's quite flavorful.
We're gonna start scoring and preparing this fish here.
We can use yellowtail. We can use red snapper.
Lane snapper's what they had for us today.
First thing we do to prepare it is cut off the fins --
side and the bottom.
Next we are going to diamond-score
so that it makes it easier for you to eat.
FIERI: It also gets -- If we're gonna fry this,
it's nice to be able to get in there
with some of the crunch-a-taciousness.
That's an Uncle Bo right there.
Crunch-a-taciousness, indeed.
Yep.
Okay.
We want to make sure it can talk to you
when it goes out onto the plate.
Naturally, a little bit of salt and pepper.
Dredge it lightly in corn starch.
Oh, nice and crunchy.
That's right.
Now we'll go to the fryer?
To the fryer we go.
Are we frying in anything special?
Peanut oil.
Of course you do. You're a low-country kitchen.
Always peanut oil.
So we've got our whole-fried fish
ready to go, ready to hit the plate.
Got to take the skewer out of the mouth.
Epic.
And ready for a little bit of that low-country peanut sauce.
Look at that.
I like to finish it off with some fresh cilantro
right there in the pocket.
Oh.
Look at that.
That is awesome.
If you like fried fish but you like real fish flavor,
whereas a lot of times, fried fish will kind of get lost
using fish that doesn't have a lot of flavor,
this is the best of both worlds.
The crunchy texture of the fried fish,
all the flavor coming from the bones and the skin,
really, it is the best of both worlds.
Thank you.
What's your favorite thing on the menu?
Snapper.
Hands down.
This is our second home.
I feel like I'm family whenever I come in the door.
FIERI: 'Cause comfort food's always been important
for the Connor family.
Every time we'd go eat with our grandparents,
there were biscuits and gravy freshly made every morning,
fried chicken that'll knock your socks off.
So he's re-creating that same feeling,
even if it means doing things a little different.
We wanted to do ribs here.
We don't have a smoker, so we decided we'd braise them.
So this is what we came up with --
beer-braised baby-back ribs.
We started with this rub here -- powdered garlic, onion --
granulated --
oregano, chili powder,
salt and pepper, and brown sugar.
Being from the south and the low-country cooking,
I mean, what does your grandpa say
about you not having a smoker for these ribs?
[ Southern accent ] "You did what?"
He might be a little disappointed,
but I think the final product he'd be all right with.
We get in a nice, meaty rib.
That's a big baby-back rib.
Now it's time to rub the ribs.
Make sure to apply this very liberally.
Overnight.
When they're done marinating,
we'll put them on a hot char grill with some salt and pepper
to really caramelize the brown sugar on the meat.
Now that we've charred the ribs,
we're gonna add some mirepoix to it,
our beer, our veg stock...
...wrap it in plastic, then foil,
and then we're ready to go to the oven.
300 degrees.
About two hours.
There you go. Steamy reveal for you, sir.
Nice.
That dark beer right on top of that -- out-of-bounds.
Good. All right, we'll hit the grill.
Take some of our molasses barbecue sauce,
flipping it over.
Green onion. Now it's ready.
Look at that.
That is tender, porky, fall-apart-y.
I got to be honest.
I'm not a fan of braised ribs, typically.
This, however, with the dry rub that goes for the 24 hours --
really penetrating that flavor.
With the mirepoix, that dark beer,
and hit with this molasses barbecue sauce...
I got to be honest, man, you have really done a great job.
Thank you.
Very tender. Falls off the bone.
It's just perfect.
He really pays attention to the food and makes it very special.
I have never been disappointed with anything I've ordered here.
This has the low-country attitude
with the sophisticated approach to the presentation.
Congratulations.
FIERI: Up next...
Yeah, someplace in here.
...we're headed to Eureka, California,
for a mom-and-pop shop...
That's some of the best out-of-the-oven pulled pork
I've had.
...serving up the savory pulled-pork sandwich.
♪ Pulled pork, pulled pork ♪
I did.
So I'm here in Eureka, California.
Now, that's like 20 miles north of my home town of Ferndale.
I'm here to check out a joint where this husband-and-wife team
quit their big-shot corporate jobs
to get into the restaurant business.
Crazy.
This is Café Nooner.
Pasta plate.
They always have an interesting mix of flavors.
The food is to die for.
Everything I've ever eaten off the menu is amazing.
Lamb plate.
FIERI: Love of food was the one thing
Lorrena Filgas and her husband, Joe, did have.
A lot of experience?
Not so much.
So you guys have taken a gigantic leap of faith
buying this.
No.
Temperature on that is medium, correct?
All right.
What kind of food do you do here?
We do a Creole-Mediterranean fusion.
Creole-Mediterranean fusion?
Yeah.
Climates are the same in Greece and Louisiana.
Oh, yeah, that's how I was looking at it.
What makes their food here so delicious?
They do a lot of local ingredients
and a lot of organic ingredients.
FIERI: That's an understatement.
Lorrena keeps it real
by supporting over 17 different Humboldt County producers.
Always, year-round, they find a way to have fresh food,
and it's fantastic.
Pulled pork with apple slaw.
You're welcome.
♪ Pulled pork, pulled pork ♪
Did you just make a little song about that?
I did.
We are making Creole spice,
and we use this to rub our pulled pork.
We use it in a couple of our other recipes.
Okay, fire it up.
Okay. It gets paprika.
Granulated onion.
Granulated garlic.
You're right on it. Cumin.
A little thyme.
A little old bay.
Allspice.
White pepper.
Black pepper.
I see it.
And a little cayenne.
Thank you, sir.
So you'll use this interchangeably
on a variety of the different proteins you work with.
Yeah.
Okay. Pork butt.
Basically, we're just gonna get this spice mix
everywhere we can get it.
Flip it over
because this is what's gonna make it taste good.
And then we'll do some Worcestershire.
Worcestershire-shire-shire.
And last, but not least...
A little Humboldt hot sauce, and this is an habanero-mango.
Wrap it in foil. What temp are we going at?
350 for five hours.
For five hours.
There you go.
Uh-oh.
Are you there?
Yeah, someplace in here. [ Laughs ]
Okay, and then we're just gonna pull this the old-fashioned way.
Right in that juice.
Now we're gonna go to the flat top
to get a little crust on it.
Mm-hmm.
Put a little bit of our barbecue right on that.
Then we're gonna put a little barbecue sauce on this side.
And this guy has got his brown caramelization on there.
And then we dress it.
Is this really how big this thing is?
Yeah.
Gets a little pickle and a pepper on it.
Look at that.
That is ridiculous.
The liquid smoke, the dry rub, the Worcestershire,
the Humboldt habanero hot sauce...
...all of that together --
That's some of the best out-of-the-oven pulled pork
I've had.
Thank you.
I don't know how they make it crispy and tender at the same time. Love it.
WOMAN: The barbecue sauce is --
I honestly would like to take a bath in it.
FIERI: This was my English teacher in my sophomore year of high school.
This is Mr. Pulitono.
A man with a mustache my size --
I need a stack of napkins to get into this sandwich.
See how he sets it up vague at the beginning?
He's not really talking about the food.
He's just bringing you into the moment.
And then you dig in to the sandwich.
Mm-mm-mm-mm.
Ohh.
God, that's good stuff right there.
Good job. Really good job.
You're gonna love this.
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."
Everybody makes pulled pork.
Yes, you are.
Tell me about your mom.
Oh, God, now you're therapisting me.
Yes, I coined that word.
Time out.
Is that a real word -- therapisting?
Thank you very much.
I might just now bring my English teacher with me.