Monday, November 9, 2009

Diners Times Three (DV0712H)

Season Seven, Episode Twelve

Diners Times Three - Original Airdate 11/09/09

Guy Fieri hits nothing but diners on this trip. In Santa Cruz, California, where east coast diner meets Vietnamese cooking for everything from Reubens to spring rolls; In Peabody, Massachusetts, an old lunch car turned diner where the locals pile in for home made favorites like Boston Baked Beans; And in Norman, Oklahoma, a beloved local landmark serving award winning chili on everything from fries to burgers and hot dogs.


Video for the Little Depot Diner
For video from Santa Cruz Diner, click here
For video from The Diner, click here

Santa Cruz Diner - website
909 Ocean St., Santa Cruz, CA 95060 - map
(831) 426-7151
www.santacruzdiner.com

The Little Depot Diner - *closed* website
1 Railroad Ave., Peabody, MA 01961 - map
(978) 977-7775
www.thelittledepotdiner.com - article on closure

The Diner - (no website)
213 E Main St., Norman, OK 73069 - map
(405) 329-6642

Recipes from this episode
Shrimp and Salmon Cakes - Santa Cruz Diner - Chip and Kim Kirchner
Mulligatawny Soup - The Little Depot Diner - Judy Miles
Southside Chili - The Diner - Mark Amspacher

Guy Ate Here - Santa Cruz Diner - photo credit Rob McCleland

10 comments:

Dora said...

Article on Santa Cruz Diner, http://www.cityonahillpress.com/2009/11/05/hometown-glory/

dinerhotline said...

You aer being redundant when you say "lunch car turned diner". The Little Depot Diner is a diner built by the Worcester Lunch Car Company. "Lunch car" is an earlier term for "diner".

BuildingMarketingteams.com said...

Can someone post the recipe for the Boston Baked Beans from The Little Depot Dinner

Dora said...

Mark Amspacher, owner of Norman landmark The Diner, dies, http://www.normantranscript.com/localnews/local_story_034011544

Greg said...

Hmmm...just caught this episode. Looking at the Boston Baked Beans - which do look great, BTW - I think some ingredients have been left out of the narration. Take a look at the decanted bean liquid, after it has the molasses, brown sugar, mustard, and ketchup added. See the consistency? Thin!
Then look at it when it's poured into the crock - all of a sudden it's thick and chunky. I think there were a few secret ingredients left out, LOL.

Anonymous said...
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Welcome to My World said...

Greg when you cook something that long, it is bound to get thicker especially when the beans and meat start breaking down.

Welcome to My World said...

Oh, and from what I saw, here is the recipe:
Boston Baked Beans

Dried Navy Pea Beans seems like 6-8 cup
Soak Overnight
Drain
Add water to cover beans
Put rind (raw) of a meaty salt pork (2 inches by 6 inches)
Chop up remaining raw pork for later to add
Add about 3 tbs of baking soda
Bring to a boil then simmer for 12 minutes
Strain Juice (seems like 12 cups)
To the juice add molasses (seems like 2 cups)
add mustard powder to juice about 1/4 cup
add brown sugar to juice about 1/2 cup
add 1/4 cup ketchup to juice

Line bottom of casserole dish with 3 slices of white onions
add pork layer
add beans
add onions
add pork
add beans

8 quarts a batch

bake 5-6 hrs

Welcome to My World said...

I forgot to mention above to add the juice to the casserole dish to cover the beans.

However, I just found this recipe which the owner claims is what he used originally:

Here's the Boston Baked Beans recipe, from Betty Crocker's Picture Cook Book:

Soak overnight in cold water 1 qt. Navy or Pea Beans.

Simmer in same water until tender (2-3 hr.) EXCEPT OWNER SAID BRING TO A BOIL THEN SIMMER 12 MINUTES-HUGE DIFFERENCE. Drain, and save liquor. Place in 2-qt. bean pot in layers...

The drained cooked beans
1 lb. salt pork (scalded, rind scraped)
2 slices onion


Combine...

1/3 cup molasses
2 tsp. salt
1/3 tsp. pepper
1/2 tsp. dried mustard

Pour over beans. Add just enough bean liquor to cover beans. Cover pot and bake. Remove cover last half of baking, draw pork to top, and add a little boiling water if beans seem dry. Serve hot with steaming hot Brown Bread.

TEMPERATURE: 300* ( slow oven)
TIME: 8 hrs.
AMOUNT: 10 servings

Sharon Smith said...

Everyone is leaving stuff out-

Soak a pound of navy beans overnight
Drain the water.
In a pot- cover beans with fresh water- Bring them to boil, with a teaspoon of baking soda, and some salt. then let them roll for 12 mins- make sure you add some pork fat.
Remove from stove, take out beans, leave your liquid.
Add 1/3 cup molasses
1/3 cup brown sugar
1 Tsp.. dry mustard
1/2 tsp pepper
throw in some ketchup for good measure.. not much, just eyeball about 1/4 cup!
and let all ingredients cook until thick..er...
alternate in your crock pot or bean pot the following..
sliced onion
smoked pork rind with lots of meat
the beans you set aside.
Then cover in the pot with liquid- cook FIVE hours on 300...
FEAST AWAY!!

This is my tried and true recipe, I perfected to our taste after watching the show! We love it!