Embark on a culinary adventure as Guy Fieri takes you to the heart of San Diego to savor a unique blend of Southern cuisine at NOLA on 5th. Nestled in the vibrant neighborhood of Hillcrest, this restaurant promises a tantalizing taste of New Orleans without leaving California. Join Guy as he dives deep into the creation of the Black & Gold Po’ Boy, a dish that combines the rich flavors of fried shrimp and savory beef, delivering a taste explosion that’s second to none.
NOLA on 5th: A San Diego Gem
Located just two miles from San Diego’s bustling Gaslamp Quarter, NOLA on 5th stands out, not just for its flavorful offerings but also for its authentic Southern charm. The brainchild behind this culinary haven is Andrew Boyer, a chef who brought his New Orleans roots to San Diego nearly three decades ago. Originally coming for a summer, Andrew was captivated by the city’s endless summer vibe and decided to stay, blending his love for New Orleans cuisine with the laid-back California lifestyle.
Guy Fieri’s Journey Through Flavors
In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri teams up with Shane from Hodad’s, another San Diego legend, to explore the mouth-watering offerings at NOLA on 5th. The buzz around their Black & Gold Po’ Boy reaches new heights as Guy delves into the meticulous preparation involved in crafting this sandwich.
Crafting the Black & Gold Po’ Boy
The adventure begins with Chef Andrew Boyer preparing the beef for the Po’ Boy. The process deviates from the norm as the top round of beef is boiled instead of roasted. “What this does is allow us to have boiled meat, and the flavor out of the meat we’ll use to make our debris,” explains Andrew. This technique, inspired by a world-famous Po’ Boy shop, is just the beginning.
The veal bones, coated with tomato paste and roasted at 400 degrees, are added to the stock along with rosemary, thyme, red wine, and bay leaves, creating a rich and flavorful gravy. As it reduces by half, the beef is sliced and generously covered with the gravy before being baked for an hour, resulting in tender, flavor-packed meat.
Building the Sandwich
The remoulade sauce, a crucial component of the Po’ Boy, consists of mayo, Creole mustard, garlic puree, Cajun seasoning, hot sauce, lemon juice, and olive oil. This creamy, spicy concoction is bound to make your taste buds dance.
For the shrimp, Chef Andrew opts for a simple yet effective preparation: a buttermilk and flour coating followed by a quick fry at 350 degrees. These crispy, seasoned shrimp pair perfectly with the beef, creating a delightful contrast of textures and flavors.
The sandwich is assembled on Leidenheimer bread with a generous spread of remoulade sauce, followed by the shrimp, lettuce, tomatoes, pickles, and a finishing touch of garlic aioli. The sliced beef, rich with gravy, tops it off. As Guy puts it, “One minute you’re getting crunchy shrimp and remoulade, and then you transition right into this delicious warm shredded beef with the gravy rich in flavor.”
Tasting the Magic
Guy’s reaction to the Black & Gold Po’ Boy speaks volumes. He marvels at the combination of textures and flavors, highlighting the importance of the Leidenheimer bread and the house-made pickles. “The beef is super tender,” Guy raves, emphasizing how every element of the sandwich works in perfect harmony.
Conclusion
NOLA on 5th offers a vibrant and authentic taste of New Orleans right in the heart of San Diego. The Black & Gold Po’ Boy stands out as a must-try, mixing the best of crunchy shrimp and savory beef. If you’re ever in Hillcrest, don’t miss the chance to experience this culinary masterpiece for yourself.