Guy Fieri visits Cora Faye’s Cafe in Denver, Colorado, to try her house specialty: chitlins. Cora Faye walks Guy through the process of preparing the chitlins, which are made from a pig's large intestines, and adding a mix of spices that includes cumin, granulated garlic, onion and salt, among others. The cooked chitlins are served with cornbread and cabbage. Guy adds some hot sauce and digs in. He declares, “Wow! I bet that’s an acquired taste.”
Sandra Lee says all good Southern food starts with bacon, and her Greatest Shrimp and Grits Ever is no exception. She sautes half an onion with three chopped-up slices of bacon. To save money, Sandra recommends buying frozen shrimp instead of fresh. She adds the cleaned shrimp to the saucepan, adds salt and pepper, and gives it a good stir. Next she adds a generous helping of salt and one cup of instant grits to four boiling cups of water. She recommends whisking the water before adding the grits to keep them from clumping up. Turning her attention back to the shrimp, she adds one tablespoon of lemon juice, two teaspoons of hot sauce, one tablespoon of butter and a bit of parsley. For truly Southern grits, Sandra adds a quarter cup of mayonnaise and whisks it in. It’s time to dish up some shrimp and grits.
After growing up in a traditional Southern kitchen, self-proclaimed "Georgia Boy" Bobby Deen went to work with his brother, Jamie, in their mother Paula's kitchen at age 18. Bobby, along with Jamie and their mom, founded a small Savannah catering business known for delivering "lunch and love in a bag," which grew into one of Savannah's most-loved restaurants, The Lady & Sons.
With The Lady & Sons firmly established, Bobby and Jamie began appearing to rave reviews on their mother's cooking shows on the Food Network, and soon launched their own show on the network, Road Tasted, which followed Bobby and Jamie as they explored America in search of love- and warmth-infused cooking. Both Bobby and Jamie Deen began to draw a new, younger audience into the growing number of Deen family fans in America.
In early 2013, Bobby published his first solo book, a No. 1 New York Times Best Seller, From Mama's Table to Mine. He has also published four books with Jamie: The Deen Bros. Cookbook — Recipes From the Road, released in 2007; Y'all Come Eat in 2008; Take It Easy in 2009; and Get Fired Up in 2011. They've expanded their efforts with a line of spices, barbecue sauces and T-shirts, all sold at the Paula Deen Store and at PaulaDeen.com.