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[MUSIC] Been drinking Coca-Cola my whole life. It's my favorite thing to pair with food. And New Orleans is one of my favorite food cities in the world. Every time I come to this city I eat well and learn a lot about food, a lot about the culture, and I'm here to share all these things with you. Welcome to New Orleans. I'm Roble, and I'm going to take you on a food tour with Coca-Cola. [MUSIC] Hey, everybody, it's your boy Roble', and welcome to stop number two on our food tour in New Orleans with Coca-Cola. You're in for a real treat. This food truck behind me, I ate there a couple times last year during Essense Festival, and I was blown away. You know, I love a good hot dog. They do very interesting takes on hot dogs. It's called Diva Dogs. Let's check it out. Hey [INAUDIBLE] Hey, hey. How are you today? Very well. Long time, no see. Give me the good stuff. Okay, here you go. Always lovin' Almost a year. Yea. You ready for me to feed you again? Mm-hm, I'm ready to work. I need help, cuz I'm all cute. today. This is an all beef sausage here, it��s called the diva dog. Has the creole flavors to it, so it��s not the typical hotdog you would get. Now, get a look at that right there. Now is that not a gorgeous hot dog? It��s not a hot dog, it��s a diva dog. Exactly. What I do here is I just top it with ribbings, and I make my ribbings vegetarian. Fried chicken. And then, I top it with my Viva Dog ketchup aeoli. Are you ready to taste it? I'm, extremely, highly I think I saw a little drool. Thank you for having me, again. Thank you! Yes! I've prepared a nice feast for you. So that's fried oysters with a sweet and spicy sauce that I make, and all I do is just drizzle it on top. That's a big oyster! He is huge! You're having a quiet moment? That's always a good thing. You have a lot of big flavors in that right there. Fried oyster and had that sweet chili sauce. After a bite of that, you take a drink of Coke and it cleanses your palate. I mean, it goes good without Cokes too. The crab grilled cheese has to be a home run. It is. So we're gonna cheers. There we go. It's good right? Banging. It has a little kick of spice to it. Mm-hm. That Creole flavor. Yes, yes. Butter me down. It's crispy. That's unforgivable. It is. It is. We can cheers to that as well. Cheers. Diva Dolls was just as good as the first time I had it. Actually even better because this time, I got to try that delicious fried oyster hotdog. So now you have another great place to check out next time you're in New Orleans. I wanna say a big thanks to Chef Diva. And stay tuned for the third stop on our food tour of New Orleans with Coca Cola. [MUSIC]

Makes 10 servings.


1 tablespoon garlic salt, such as G. Garvin’s brand

1 tablespoon Cajun spice, such as G. Garvin’s brand

1 tablespoon brown sugar

1 pinch freshly ground black pepper

2 pork tenderloins (1 pound each), trimmed

1 tablespoon olive oil

1 cup Coca-Cola BBQ Sauce

Heat grill to medium-high. Meanwhile, in a small bowl, combine garlic salt, Cajun spice, brown sugar and pepper. Season pork all over with the mixture. Then, using your hand, pat pork with oil. Place pork on the grill and cook, rotating every couple of minutes, for about 12 minutes or until a quick-read thermometer registers at 125°F. Brush pork with barbecue sauce and rotate so the sauce sticks. Cook 7 more minutes or until thermometer reads 145°F. Let pork cool before slicing.


1 tablespoon canola oil

2 tablespoons minced jalapeño pepper (remove seeds if you want it less spicy)

1 tablespoon minced garlic

1 tablespoon minced shallot

1 ½ cups ketchup

½ cup orange juice

¼ cup molasses

¼ cup brown sugar

2 tablespoons cognac

2 tablespoons Coca-Cola

2 teaspoons liquid smoke

1 teaspoon garlic salt

In a large saucepan, heat oil. Add jalapeño, garlic and shallots. Sauté until softened but not brown, about 2 minutes. Add remaining ingredients, mix well and bring to a low simmer. Cook until sauce is combined, at least 10 minutes. Taste and adjust seasonings. Set aside.


2 tablespoons canola oil

1 medium red onion, diced (about 1 cup)

4 cloves garlic, minced (about 2 tablespoons)

¼ pound ground dark turkey meat

2 15-ounce cans navy or Great Northern beans

¼ cup molasses

2 tablespoons brown sugar

1 teaspoon dry mustard

1 teaspoon chili powder

1 teaspoon Worcestershire sauce

Kosher salt and freshly ground black pepper, to taste

Heat oil in a large sauté pan, add onion and cook for 2 minutes. Add garlic and cook for 2 more minutes. Stir in turkey, season with salt, and sauté until browned, about 3 to 5 minutes. Add beans and remaining ingredients. Mix well. Bring to a low simmer and cook until incorporated, at least 5 minutes. Taste and adjust seasonings. Place beans on a serving platter. Slice pork and layer over beans. Drizzle a bit of the barbecue sauce over pork and serve with the remaining sauce on the side.

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