On tonight's Food Network episode of “Diners, Drive-ins and Dives,” Guy Fieri took the Camaro to Kansas City, Mo. and Albuquerque, N.M. to find more delicious foods that will surely whet your appetite and send you on a road trip of your own.
In Kansas City, he stopped at Succotash to meet up with his friend Stretch, who sent him to this place. In the kitchen, Beth Barden, who was a sex-education teacher before opening this restaurant, gave Guy a lesson in making pork hash that is served up with home fries, two eggs, tortilla, black beans and pico de gallo and topped with salsa verde. Rated the best breakfast in Kansas City by many critics. While there, Guy even met up with his two biggest fans; Jane and Roger, who were at their 217th Triple D location and found it to have a great staff and delicious food.
While still in Kansas City, Guy visited an Italian restaurant with food that made his hair stand up! Right on the state line between Kansas and Missouri was a place called Cupini’s where across the street, Guy was in another state, but when he entered the restaurant, he was in another country. Franco Cupini was right in the kitchen singing, and Guy’s sense of humor met its match. In 2003, Franco and his son Eddie opened this restaurant, much to the delight of customers in both states. Every pasta dish is freshly made, and Guy got to see Franco make the pasta dough for the lasagna. While he put all the ingredients in the hopper to mix for the pasta, he told Guy he drinks wine while waiting for it to mix. Once it was mixed and rolled out, he made the meat for the mixture to put in the sauce and lasagna. Six layers of delicious goodness that everyone in the area knows well. Franco spent many years in Italy cooking for Italian royalty. Now everyone he cooks for, feels like royalty.
In Albuquerque, on the original Route 66, he visited The Cube. Guy met Queens native, Manny Aka, who gave Guy the rundown of the place. Everything is made from scratch, and Guy watched as Manny made their famous barbeque chicken. First, he marinates it in buttermilk overnight, then rubs it with his seasoning mix. After that marinates for a while, he puts it in the smoker and lets it do its magic. The collard greens were also made with love and soul. As the people in the place attested, the food is the bomb! However, Manny was not done; he had to make a Guadalajara Dog for Guy to savor. He took an all-beef frank, wrapped it in apple wood smoked bacon and secured it with toothpicks. Then he made a chipotle sauce. He dropped the dog in the deep fryer until done. Then on a hot dog roll, he put on the dog, added the chipotle sauce and topped it with pico de gallo. Guy only had one problem; he wanted six of them.
If you cannot hop in the red Camaro with Guy, tune in, and he may be coming to a place near you on “Diners, Drive-ins and Dives.”
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