Top 5 Videos in Alaska with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Dilly dilly up for table six. What are we gonna make first? We can make the dough. Water, flour, yeast, olive oil, salt, the big old hood. This used to anchor a ship. This does not look like pizza dough making. Let that go for about 10 to 15 minutes. We typically ball it right after we mix it, put it in the fridge and let it grow overnight. What do we do next? Now we're gonna make the sweet Italian sausage. Garlic, thyme, oregano, paprika, brown sugar, wing of bat, fennel, onion powder, red pepper, basil, parsley, black pepper. Where's the dill? Oh, that comes later. Salt and red wine vinegar. So mix that up into this pork. And then we put it in the fridge overnight. Now we're gonna make our dilly drizzle. It starts with the ranch base. So we have mayonnaise, sour cream, got it, parsley, onion powder, salt, thyme, dill, water, chives, granulated garlic, black pepper. That's our ranch. To make it the dilly drizzle, we'll add red pepper, parsley, Parmesan, garlic, and a little olive oil. What's next? Roasted garlic white sauce. So we got roasted garlic. Some butter, cream, Parmesan, black pepper. Cook that down, make it a nice paste. Let's see it, chef. First we stretch the dough. Look how nice and light and tender that is. The white sauce. A spackle. Mozzarella. This is where things go off the rails right here, folks. Whoa, you're going pickle happiness. We do a lot of pickles on the dilly dilly. And just a little sausage, very nice. Let's go cook it. In the oven, how long? 90 seconds to two minutes. The type of wood? Birch. And then we have our dilly drizzle. Schnizzle with the drizzle. It's delicious. I like biting into it and getting the pickle crunch. I like the fresh acidity, contrasting to the creaminess of the base spread. And then you get the crumble from the sausage. That's a destination pizza. So I'm here in downtown Anchorage, Alaska, and you're going to love this story. A local chef has two restaurant concepts. He's got a sports bar and he's got a high-end restaurant. Well, then the pandemic hits and what's he do? He pivots. He brings the two restaurants together and kind of makes like a greatest hits album of all the menu items. Because this dude's a rock star. This is Hope Quarter Grill. Our single jambalaya. Alex is a super creative cook. Alaskan oysters, pickup. It's a little deceiving coming in. You always assume it's going to be very Alaskan and rustic, but then it's a little fancier. Which comes from a deep culinary arsenal that allowed owner Alex Perez to merge his casual and fine dining concepts into one spot. We kind of went with Hope Quarter 2.0. Made the food a little bit easier, little more approachable. In the super kitchen, this kitchen can produce just about anything under the sun. Spicy chicken gnocchi. The spicy chicken with the gnocchi is excellent. Italian dumplings, gorgonzola cream sauce, and then blackened chicken. And then you always have leftover sauce that you can dip your bread in. All right, so what are we going to make? Homemade gnocchi. Roasted russets, nicely riced. Salt and pepper. Eggs, Parmesan. You can see how much Parmesan cheese just went in, so I already know that he's the gangster. And then we start kneading it. It's just going to be enough flour to bind this and that's it. Because you don't want to overwork the dough. Roll this out. Look at how tender this is. You touch it too hard, it's going to flatten. Straight up pillows. Gorgeous. All right, that's just... Drop our gnocchi. Into the salted water. Blanch them off so they'll tighten up. What's next? Blackening spice, cayenne. Wait, wait, wait, wait. It's blackening spice, not kill them spice. Paprika. Geez! Sorry, paprika. Good, okay. All right, oregano, salt. You're an eye of the night salt guy. It's going to caramelize better. I'm not arguing with you. I use kosher with everything else. White pepper, granulated garlic. Now we can put the cayenne. That's still heavy handed. Coarse black pepper. Of course. Granulated onion. Nobody? Is this thing on? Sugar. Are we going chicken breast or chicken thigh? Chicken breast. Have you ever heard of chicken mamou? We make chicken mamou. Get out! We have made it. We do Fat Tuesday specials. I think we might be related. Stepbrothers, the Alaskan edition. Going to take our chicken breast. Blackened seasoning. Trying to get a little bit of a crust on it. Take our clarified butter. Little seasoning on top of that. Controlled burning of the spices. 30 seconds to a minute on both sides. Then finish it in the oven. We're going to make the gremolata. Italian parsley. Sun-dried tomato. Garlic. Fresh lemon zest. Okay, final step. Start the sauce with butter in the pan. Fresh garlic. Heavy cream. A little salt and pepper. Into our saute pan. Gorgonzola. A little salt and pepper for flavor. This is not going to be lacking in flavor. Add the gnocchi. Let them finish in the sauce. Just builds flavor. Blackened chicken. Green onion whisk, just to cut through the fat. Gremolata. A little Parmesan Reggiano. That's known as gnocchi. It's outstanding. Like savory marshmallows. Gorgonzola is very polarizing. It can be the bull in the china shop. And it's judiciously handled here. I don't even know how to spell judiciously. You know how I spell it? No. Go ahead, Matt. Every time. Thank you very much, Matt. That's how I spell it. The blackening on the chicken is exactly what blackening's supposed to be. And the chicken is so tender and so moist on the inside. The gremolata is the little kiss at the end. And that's why I keep dabbing to the top. That is so perfectly executed. Dynamite dish. Topping gnocchi and the spicy chicken gnocchi. Pillowy goodness. It's my favorite dish. Every time I come here, I can't help but get it. The chicken is perfect. The spiciness of the blackening goes great with the Gorgonzola cream sauce. So when I hear there's a jazz joint that has a real deal Cuban chef, well, that says Triple D all over it. This is Jazz Bistro on 4th. Churrasco, order up. We start with cilantro and parsley, fresh tomato, salt and pepper, fresh oregano, paprika. Mixed peppers again. Onions, cumin, jalapenos, bell peppers, water, red wine, vinegar. Heat it up in the pan. Next up. We're gonna make a ricochon sauce. We start with the peppers. Carrots, yellow bell peppers, onions, red bell peppers. And again, the jalapenos. Ricochon is going loco. We got some lemon lime juice, tomato juice, salt and pepper, and some oregano. Cilantro again. Water, olive oil. Ricochon pushing the blender, by the way. Ricochon pushing, Ricochon pushing the blender. What do we got? London broil. Okay. We're gonna slice up about a quarter inch. Add some olive oil. Get that really hot before we put the steak. Green olives, onions, garlic. We add the meat. That's how I always put out my pan fires. Ricochon style. Ricochon salsa. Vinegar. The sofrito that we made earlier. While that's cooking, we're gonna make a chimichurri. Cilantro, parsley mix, fresh onions, salt and pepper, paprika and anchovy, culantro, cilantro, tomato. Little olive oil and some lemon lime. So we're gonna play the churrasco. Chimichurri. Let me rico it. Mambo, baby, mambo. Mambo. It's actually dangerous to think of you with a real big kitchen. Then I don't know what would happen. Because if this much flavor is coming out of this little kitchen, you're like the culinary Tony Montana right now, dude. Well, one taste, one love, one Rico. I said it once and I'll say it again. You gotta slow down and take a look around. I'm here in Juneau, Alaska. And every other day, thousands of people get off those cruise ships and they walk right by this funky little joint where the chef who's worked through the ranks and studied a little bit in Italy has opened up a joint where he's scratch making, hand making just about everything on the menu. It's Alaskan food with an Italian influence. This is In Boca a Lupo. Thunderdome for B4. If you want really amazing Italian food, like this is the place to go. Homemade pasta, homemade pizza dough. Going in with two salsichas. You can tell his style of cooking is not from here. Yeah, it's actually a little something faux schooler brought back from his culinary training in Italy. What does the name mean? It means into the wolf's mouth. It means good luck. Yeah, so I'm learning Italian. So you do wood fired pizza, what else? Fresh pasta, our own charcuterie. In the summertime, we're kind of more seafood focused. King crab pappardelle, 25. The king crab pappardelle, it's hard to stop eating, that's for sure. Chunks of big, meaty, juicy Alaskan wild caught king crab. And the pasta is perfectly al dente every time you have it. It's heaven on earth. What are we gonna make? King crab pappardelle. Let's get into it. We gotta make pappardelle noodles. Low gluten flour, egg yolks, olive oil, sea salt. You making all the pasta in-house? We make all the pasta in-house. We always have a gnocchi. I love the gnocchi. I love gnocchi. Gnocchi. I gotta knead it till it's smooth. Let it rest. Roll with a sheeter. Sprinkle semolina on. Cut it by hand. Yep. All right, what are we gonna do, Bo? We gotta basically make like a seafood bisque and that's our pasta sauce. Okay. Got clove, green peppercorns, bay leaf. We gotta grind that all up. Combine it with sweet paprika, ginger, cinnamon, sweet Calabrian chili powder, star anise, all spice, cardamom. Cardamom? Mustard, there's our spice. Something got my tongue. Is that from the green peppercorn? That or the cinnamon. Okay, what are we doing next? Olive oil. Break down our king crab legs and we got our crab shells here. Garlic. Got it. Carrots, onion, leeks, fennel, celery and ginger, then thyme. We cook all that down. We add in tomato paste. Copious amounts. White wine. Glaze it. Lemon juice, fish sauce, seasoning. Good amount of that. Cover it with crushed ice. You gotta explain this ice game to me. It just allows that broth to like build up real slowly and gently and then by the time it's all melted, it's gonna simmer for maybe 30 minutes so we get a ton of flavor. I've never seen it. Well, there you go. Come to Alaska. We do things cold. I would, yeah. He was waiting to say that the whole time. I wasn't. He was waiting to say it the entire time. After this simmers, we're gonna blend it and then strain it. We got our Pappardelle noodles. Throw in our bisque paste. Beautiful noodles. Throw in some crab. You're generous. Lemon creme fraiche. Gorgeous. Finish it off with this sorrel that our buddies are growing. Delicious. The bisque is really nice and light and refreshing. The crab is not tough. The pasta is the heart of the dish. It is super tender. And the key is the creme fraiche. Two of my favorite things, crab bisque and a pasta dish. So we're here in Anchorage, Alaska and you know on Triple D we always say if it's funky, we'll find it. Well, this goes beyond funky. This goes into inspirational. This goes into a place I don't think we've ever seen before. You take a 21 year military vet who learns how to cook, teaches himself to help his family through cancer and turns it into a restaurant that everybody's talking about. This is Waffles and Whatnot. Sarah's waffle up? Everything's waffle, sir. And these are the best waffles in town. More waffle batter. They're appealing to the eye and your tongue will be happy. But it was actually health. That was Derrick Green's true inspiration. Recipes and everything that I came up with literally was because I had a wife that had cancer and also had a mom that had cancer. And you can hide a lot of ingredients in the waffle so that they don't have to take as many pills. After his wife passed, Derrick took his waffles to the public. Working his way to opening this joint that he runs with his wife, Leeron. Four confused cousins. This one has mac and cheese and has barbecue sauce. Chickens are phenomenal. You will not go away hungry. What are we into, chef? This is the waffle for the confused cousin chicken sandwich. Confused is right here. Almond milk, flour, baking powder, pure vanilla. I have a second type of vanilla, also a pure vanilla. White sugar, brown sugar, and then we have a substitute for eggs. Keep it vegan. Coconut oil. And let her fly. Next step. Chicken coating. Unbleached all-purpose flour, adobo, granulated garlic, white pepper. This is a Mediterranean spice blend that we import from Israel. That's awesome. Parsley, granulated onion, kosher salt. Got it. Next, the chicken. We're gonna go dry flour, egg wash, dry flour, grease. 350, six minutes. What are we making next? Garlic mac. Okay. Kobe Jack cheese. Oh, you're going emergent circulator. Yes. Aren't we chef-ing it up a bit now? Sharp cheddar cheese, sodium citrate to make sure that it doesn't clump up. And some heavy cream. Seal that up. Why not just melt it in a pan like everybody else? Sous vide. Hot shot. We have our noodles in the pan, eggs, bacon fat. Oh, so another vegan dish. Nothing vegan about this one, brother. Ghee, garlic salt, granulated garlic, white pepper. You got a thing about white pepper. The white pepper is there because a lot of our dishes have turmeric. An active ingredient in that is curcumin. Very healthy for you. And one of the best ways for the body to absorb that is mixed with white pepper. Okay. Dump that cheese sauce and some heavy cream in this. The last thing we have to make is the barbecue sauce and then the barbecue sauce is part of the house sauce. Correct. Water, brown sugar, paprika, mustard, garlic, black pepper, salt. All right. Ketchup, lemon juice, molasses, liquid smoke, light corn syrup. Take me to flavor town, brother. So for our house sauce, we're gonna begin with some hot sauce, ranch, then that barbecue sauce, honey. Let's see it, bud. Grilled some cheese, chicken, maple syrup, scoop up this side of cheese, slap some bacon on there, garlic mac, spicy barbecue. Smash that down. Finish that off with a little bit of house sauce. I'm actually scared. Can I phone a friend? I wonder how much this little piggy weighs. Two pounds. You think I need more of that in my day? You eat this. I don't even know how to attack it. Damn. Pick it up. Do you have a pressure washer? That's a bite. Mac and cheese is delicious. Chicken's nice crisp on that, nice crunch. One of my favorite things is that spicy barbecue sauce. That contrasting with the maple syrup, it's hot, it's spicy, it's sweet. It is a gigantic juxtaposition of flavors and textures. Dynamite. Here's your confused cousin. We do not show up in Alaska without the Alaska superstar of diners, drive-ins, and dives, the one and only Benny Lin from Pagoda Restaurant in North Pole, Alaska. So what do you think? Good flavor. The barbecue sauce, very nice. Good waffle. Crispy, the chicken cooked just right.