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Where the Locals Go - DV0311H - TripleD - 6/23/08

Where the Locals Go

Local hot spots are visited. Included a cafeteria outside Atlanta; a Louisiana bar; a steak house in Albuquerque. Brunswick stew, Buttermilk bisquits, Ribeye steak, Creole green onion spaetzle, Souvlaki, Greek chicken, Greek meatballs and Rabbit are also featured.

Recipes from this Episode:

Other foods featured:
  • Buttermilk Biscuits
  • Brunswick Stew
  • Ribeye
  • Souvlaki
  • Greek Meatballs
  • Greek Chicken
  • Rabbit
  • Cerole Mustard
  • Green Onion Spatzel
  • Turtle Soup
  • Red Beans and Rice

    Matthews Cafeteria



    Matthews Cafeteria
    2299 Main Street
    Tucker, Georgia, USA





    Monte Carlo Steak House



    Monte Carlo Steak House
    3916 Central SW
    Albuquerque, New Mexico, USA




    Rivershack Tavern



    Rivershack Tavern
    3449 River Road
    Jefferson, Louisiana, USA

    2 comments:

    Brunswick Stew
    Serves 6-8

    INGREDIENTS

    2 half chicken breast, smoked
    (3) 14 oz. cans of chicken stock
    (1) 12 oz. can of diced tomatoes with juice
    2/3 cups diced onion
    1 TBS dry mustard
    2 TBS white vinegar
    1 TBS Worcestershire Sauce
    1 tsp ground black pepper
    (1) 8 oz. can creamed corn
    2 TBS ketchup
    2 to 3 TBS barbeque sauce
    2 tsp Hot sauce or to taste
    Sea salt to taste
    INSTRUCTIONS

    1. Smoke the chicken on a BBQ using hickory or oak chips.
    2. When done, remove and reserve the chicken skin and pull the meat off the bones. Chop the skin and the meat very fine.
    3. Put the bones and the chicken stock in a large pot and simmer for 30 minutes.
    4. Remove and discard the bones. Add the skin, tomatoes, onion, mustard, vinegar, Worcestershire sauce, and black pepper and simmer for 30 minutes.
    5. Stir in the chicken, corn, ketchup, barbeque sauce, and hot sauce.
    6. Bring stew to simmer. Simmer for another 30 minutes, stirring often so the stew doesn't stick to the bottom of the pot.
    7. Taste and season with salt.
    Enjoy!

    Buttermilk Biscuits

    3.5 lbs flour
    17.5 oz. Cisco, (31 to 35%)
    2% by weight Salt
    5% by weight Sugar
    4% by weight Baking powder
    1% by weight Baking soda
    Buttermilk app. 65%

    1. Mix in Cisco, gently, add buttermilk, mix lightly.
    2. Turn out onto floured counter, cut biscuits with floured cutter, place in pan, bake hot oven.
    3. Mix also used for dumplings.
    Percentages based upon the weight of flour used.

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