Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!

Originally posted on Edible TV on October 30, 2008.

After winning the second Next Food Network Star, Guy Fieri has done something no other NFNS winner has done… actually become a star. First there was his grand prize, his own show (Guy’s Big Bite), then there was Diners, Drive-ins, & Dives, Ultimate Recipe Showdown, guest spots on Dinner: Impossible, NFNS, and finally Off the Hook. Guy also wrangled an endorsement for fern bar chain TGIFriday’s. He now has five restaurants in his home state of California. So what’s next for the guy named Guy?

His first cookbook. Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!, has a title as big as his bite. For years now, Guy has been running the roads in his ‘67 Camaro tasting (and apparently writing down the recipes to) the best grub in the country. Fieri’s offering is co-written by Ann Volkwein who has written or co-written several books about regional food including The Arthur Avenue Cookbook. The Triple “D” book features some of the best recipes that Fieri has sampled on his romp through the back roads of America.

Wednesday morning Guy was a guest on ABC’s Good Morning America talking about the book and preparing his “Mac Daddy” Mac & Cheese:

Yield: 8 servings Prep time: 20 minutes Cook time: 45 to 50 minutes

Inactive prep time: 1 hour Ease of preparation: Easy


2 shallots, peeled
3 cloves garlic
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded pepper jack cheese
2 cups shredded cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked
1/2 cup Panko bread crumbs
2 tbsp. melted butter
2 tablespoons chopped fresh parsley

1. Preheat oven to 350 degrees F.

2. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
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2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
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2011 Judge: Dauphin Island Wing Cook-off
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