These two dishes from Diners, Drive-In and Dives are ones I will try

These look like winners to try. However I will substitute the meat in the sandwich with either beef, lamb or ground chicken or a combination. The other one looks good as is but I think you can use different types of fish.

Cabbagetown Market- Banh Mi Sandwich
Recipe courtesy owner Maria Locke of Cabbagetown Market in Atlanta, GA.
See this recipe on air Sunday Aug. 24 at 3:00 PM ET/PT.
Show: Diners, Drive-ins and Dives
Episode: Totally Unexpected
1 pound ground pork
1 shallot, minced
1 stalk lemongrass (outer husk removed), sliced paper thin
1 tablespoon fish sauce
A dash Asian five-spice powder
Salt and freshly ground black pepper
French bread, for serving
Lettuce, for serving
Pickled vegetables, for serving, recipe follows
Cilantro mayonnaise, for serving, recipe follows

Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of pickled vegetables, and cilantro mayonnaise.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pickled carrots and radishes:
10 radishes, thinly slices
5 to 7 carrots, julienned
1 cup rice wine vinegar
1 tablespoon hot sauce (recommended: Sriracha)
Dash sugar
Salt

Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar, and a dash of salt. 15 minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later.

Cilantro mayonnaise:
1 bunch cilantro leaves, roughly chopped
1 cup mayonnaise

Simply mix the chopped cilantro with the mayonnaise

Bryant Lake Bowl - Smoked Trout and Beet Salad with Green Goddess Dressing
Recipe courtesy chef Al Potyondy-Smith and owner Kim Bartmann of Bryant Lake Bowl in Minneapolis, MN
See this recipe on air Sunday Aug. 24 at 3:00 PM ET/PT.
Show: Diners, Drive-ins and Dives
Episode: Totally Unexpected
Salad:
Romaine or leafy lettuce, of your choice
Shredded baby spinach
2 to 3 smoked trout cleaned and shredded
2 to 3 cucumbers, peeled and julienne
3 to 4 red beets
Baguette, optional

Green Goddess Dressing:
3 cups mayonnaise
1/2 cup buttermilk
1 cup sour cream
1 cup plain yogurt
1 bunch freshly chopped parsley leaves
2 tablespoons freshly minced chives
1 tablespoon freshly minced tarragon leaves
1 tablespoon champagne vinegar
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon black cafe pepper
1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Prepare the beets by cutting off the 2 ends and the greens. (The greens can be used in another recipe if you like...) Next rub down the beets with olive oil and wrap them in tin foil. Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily. When the beets are finished, rubbing the skins off with a towel can peel them. Julienne the beets.

Prepare the trout by skinning and deboning it, and shredding it to the size you prefer. I like to shred it very finely, so that every bite of salad has a bite of trout. If you can find already deboned smoked trout, it will reduce your prep time significantly.

Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like. I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.

Dress the salad with Green Goddess Dressing, and serve with a fresh baguette.

Mix everything in a 2 quart bowl or larger.

Can be stored in your refrigerator for up to 7 days.

If you like your dressing greener, increase the herbs.

If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it. And if you like it meaner, up the herbs, the pepper (or use white pepper!), and the garlic!

Yield: about 1 1/2 cups

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.