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‘Diners, Drive-ins and Dives’ goes ‘From Meatballs to Lollipops’

Photo by Ethan Miller

On last night's Food Network episode of “Diners, Drive-ins and Dives,” Guy Fieri took the Camaro across the country in this episode titled “From Meatballs to Lollipops.”

Guy went to South Miami to Latin House to visit with Cuban-born Michell Sanchez, who was in the Air Force for four years, and is still serving the country; this time the best Latin fusion. He gave Guy the step-by-step lesson how he makes his Chimi Burrito, using a jumbo flour tortilla, “Chuchi” rice, three cheeses, sweet plantains and his delicious beef. Then rolled and flash fried and topped with fresh pico de gallo, avocado lime sauce and crema sauce. However, he was not done yet; he made Lobster Lollipops, tempura style using spiny lobster served on a platter with the shell and head.

Next across the country to Salt Lake City, Utah, to Maxwell’s East Coast Eatery. Here Jersey boy, Steven Maxwell serves up his family recipes with his Mom Mom’s gravy (known in other parts of the country as spaghetti sauce.) He made the Chicken Parmigiana with fettuccini and then made a gigantic meatball, that is his signature dish. It starts out as a 12-ounce meatball cooked in the oven and then dropped into the sauce. As a child, he learned how to make pasta and all the dishes in his grandmother’s kitchen. As each child grew, they graduated to another menu item, so glad he graduated summa cum laude, and so are his customers.

Next, he was in nearby Sandy, Utah to visit the Tin Roof Grill. Here he met up with Mike Seader, who left his corporate job for a 75% cut in pay, and spent his life savings to buy this restaurant. Guy told him he made it sound so attractive! But Mike’s old-school approach to cooking made his gamble pay off. When he showed Guy how he makes his famous croquettes, using his homemade Canadian bacon, then using shredded potato, shredded cheese, then deep fries them and puts his sauces on the side, Guy was ready for a nap. But not so soon, as he was next going to see how Mike makes his unusual pizza and steak. The ingredients are far from tomato sauce and mozzarella standards. So he made Guy a white bean and steak pizza. First he took the dough, spread it with pesto, then the white bean paste, chopped tomato, red onion and into the oven. Next, he sliced the rare steak and put it on the pizza, back in the oven and when done added fresh basil.

Guy was not leaving yet, as Mike had dessert up his sleeve, and showed him how he makes the best cheesecake in the area, and Guy called it righteous and attempted to leave with the whole cake. Do you blame him?
