Guy Fieri tries out favorites from around the corner and around the globe. In Chicago, a Peruvian joint serving classic lomo saltado (sautéed rib eye with French fries mixed right in)-- and beef heart; In Oklahoma City, a local institution where the bread's baked fresh daily and the schnitzel's done like back in Germany; And in South Buffalo, a pub making the home town favorite: a sandwich called "beef on weck."
Recipes from this Episode:
Other recipes featured:
- Tamales - Taste of Peru
- Light rye bread - Ingrid's
- Weinner schnitzel - Ingrid's
- Roast beef - Blackthorn
- Beef on weck - Blackthorn
- Crab cakes - Blackthorn
- Lemon dill mayo - Blackthorn
Restaurants featured:
Taste of Peru
6545 North Clark Street
Chicago, IL 60626
773-381-4540
www.tasteofperu.com
Ingrid's Kitchen
3701 North Youngs Blvd.
Oklahoma City, OK 73112
405-946-8444
www.ingridskitchen.com
Blackthorn Restaurant and Pub
2134 Seneca Street
Buffalo, NY 14210
716-825-9327
www.blackthornrestaurant.com
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3 comments:
Irish beer cheddar soup
The food network recipe leaves out the following and/or substitutes ingredients as follows:
Chopped onions are sauteed in butter first (no onion powder), Nacho cheese sauce is added at the end, the cheese is cheddar and monterrey jack, the potatoes are peeled and PARBOILED, add Montreal steak seasoning, add season salt, add heavy cream.
Lemon Dill Mayo Recipe
1/2 cup mayonnaise
1 teaspoon fresh dill, finely chopped
1/2 teaspoon lemon juice
In a small bowl, whisk together ingredients until blended. Adjust dill and lemon to taste.
Anyone has the tamale recipe from Taste of Peru?
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