Post your Triple D recipe or restaurant review in the comments section of each episode for others to read, try and enjoy. The recipes Food Network provides are usually never the same as you see on the show, check the comments for user corrections, recipes or ingredient lists to make it yourself.

Southern Flavor - DV1205H

Diners, Drive-ins and Dives checks out Po'boys with avocado and fresh crab mayo; holiday roast stuffed with chorizo; homemade peach cobbler and gumbo with cornbread are dished up in Denver; and a Cuban eatery serving the best in Bradenton, Fla., prepares a holiday roast stuffed with chorizo for Triple D.

Food Network recipes for this episode (also check comments):


Recipes Featured:

  • Oxtail Polenta, Braising Liquid, Creamy Polenta, Broken Record
  • Crispy Tiger Prawn Sandwich, Crab Salad Mayo, Broken Record
  • Piccadillo, Jose's
  • Boliche, Jose's
  • Gumbo, Bang
  • Meatloaf, Bang
  • Homemade Ketchup, Bang
  • Gingerbread, Bang


Restaurants Featured in this Episode:

Broken Record




Broken Record
1166 Geneva Ave.
San Francisco, CA 94112
(415) 963-1713
www.brokenrecordsanfrancisco.com




Bang!


Bang!
3472 W. 32nd Ave.
Denver, CO 80211
(303) 455-1117
bangdenver.com



Jose's Real Cuban Food


Jose's Real Cuban Food
8799 Cortez Road West
Bradenton, FL 34210
(941) 201-5466
josesrealcubanfood.com




First Aired - 09/19/11

1 comments:

Oxtail Polenta, creamy. Broken Record based.

Oxtails, blot dry, coat with Canola oil, sprinkle with Salt, Cook 10 mints. @500, turn over, cook another 10 mints @ 500. (pepper optional)

Veggies:
Canola oil, 1 chopped carrots, 3 garlic cloves, 1 medium chopped onion, chopped celery, salt, pinch of thyme, saute, bottle of red wine, reduce to 1/2, add cooked oxtails with drippings, 2 cups chicken stock, simmer for a few hours. (optional 1 bay leaf, pinch pepper)

Polenta:
4 TBS Butter, chopped onions, saute till translucent, pinch of salt, 3 cups chicken stock, bring to boil, lower heat, add 1 cup dry polenta while stirring, simmer and stir often till thicken (about 3o minutes), add approx 1/4 cup heavy cream, let thicken again, adjust thickness with cream or chicken stock. OPTION, you can also add some parm. cheese to the polenta for more flavor. Evaporated milk can be used instead of the heavy cream.

Union Sauce:
Remove oxtails from stock sat aside, puree the vegetables and liquid. There is some ingredient not shown on the show. You can see the liquid change from dark to light. My guess is that cream and/or butter is added. If to thick add chicken stock.

Take some pulled meat from the oxtails, add to a skillet, add ladle of sauce just made, heat, reduce if needed.

Place polenta in bowl, top with meat, top with parm. cheese.

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