On tonight’s episode of “Diners, Drive-ins and Dives,” Guy Fieri took the red Camaro to find two new joints to make fans mouths water with their wonderful spin on tater tots.
In this episode titled “Chicken, Chili and Chowder,” he visited three places in; Toronto, Canada, Burbank, Calif. and Philadelphia, Pa. for this episode of Triple D.
In Toronto, Guy visited “the Stockyards smokehouse & larder” and met with Tom Davis, and ex-runway model who showed Guy how he made his famous “Butter Burger.” First, he lined up a pan of bones for the oven and when they were ready, extracted the marrow. He then mixed it with red-wine reduction, butter and blue cheese, then rolled up into a sausage shape and put into the fridge to allow it to come together. As he then made his burger and sliced a piece of the cold marrow mixture on top, allowing it to melt down onto the burger, he added lettuce on a buttered roll and viola! He showed Guy how he makes bacon in the smoker and used it to make his “Bat,” a sandwich with his thick sliced bacon, arugula and fried green tomatoes on sourdough bread with lemon aioli. Before leaving, Guy had to try Tom’s famous fried chicken that customers say is the best they have ever had. Tom made the brine and put the chicken in for 24-hours. He then mixed a concoction of spices with buttermilk, separated it into portions, and put it in the fridge for another 24-hour stretch. When it was ready, he rolled it in seasoned flour and into the fryer for thirteen minutes. Guy agreed with the customers; it was awesome!
Next, Guy traveled across the border to Burbank, to “Chili John’s.” Here he met with the LoGuercio family, who have owned the business for generations and the recipe, and their tradition has not changed in 65-years. Guy had his with beans, spaghetti, cheese and oyster crackers and agreed with the customers who have been coming back for years to their favorite chili place.
Next, Guy traveled to the opposite coast to check out “The Sidecar,” in Philadelphia, three stories of awesome bar food. Chef Brian Lofink puts his twist on the food in this shot and beer joint. His potato gnocchi chowder is one of the best around. He went through the steps to make the gnocchi to make it melt in the mouth. He made the clam stock using little neck clams, and a mixture of veggies and spices. When the clams were open, he shucked them and made the chowder in portions and topped it with crispy shallots. Creamy and delicious, that it is so worth the trip to Philly to meet owner Adam Ritter and try out some of this awesome food.
If you cannot hop in the red Camaro with Guy, tune in, and maybe he will be coming to a place near you on “Diners, Drive-ins and Dives.”
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