Pilot - DV0100 - TripleD - 11/04/06
The first pilot of the show. Diners, Drive Ins and Dives host Guy Fieri travels to some to the top retro-dining establishments in the United States, visiting diners and drive-ins in Massachusetts, New Jersey, South Carolina, Michigan and Minnesota.
Establishments featured:
Russian River Pub, 11829 River Road, Forestville. 707-887-7932
Establishments featured:
Russian River Pub, 11829 River Road, Forestville. 707-887-7932
Pilot - DV0100 - TripleD - 11/04/06
The first pilot of the show. Diners, Drive Ins and Dives host Guy Fieri travels to some to the top retro-dining establishments in the United States, visiting diners and drive-ins in Massachusetts, New Jersey, South Carolina, Michigan and Minnesota.
Establishments featured:
Russian River Pub, 11829 River Road, Forestville. 707-887-7932
Establishments featured:
Russian River Pub, 11829 River Road, Forestville. 707-887-7932
Homemade Giardiniera
There are four giaediniera recipes below, each slightly different. IL PRIMO a brand name giardiniera, adds habanero peppers after the salt bath for extra heat. You can also substitute canned and pickled Serrano or jalapeno peppers, just add them chopped AFTER the salt water bath. Look in the recipe category for some other favorite recipes.#1
INGREDIENTS
# 1 red sweet pepper, diced into tiny pieces
# 1/2 green sweet pepper, diced into tiny pieces
# 2 bunches of long green onions, finely chopped
# 3 cauliflower florets, cut into very tiny pieces
# 3 large cloves of garlic, finely chopped
# 15 jalapeno peppers, cut into little pieces
# 20 Manzanella olives, sliced in half
# 2 plum tomatoes. Diced into small pieces
# 2 stalks of celery, chopped
# 2 carrots, slices into small julienne pieces
# 1 and 1/2 cups of extra virgin olive oil
# 1 and 1/2 cups of cider vinegar
# 1 Tbls of salt
# 1 Tbls of freshly ground black pepper
# 2 17oz air-seal square glass jars
PREPARATION
# Simply mix all the vegetable together in a large bowl.
# Season with salt and pepper.
# Place the vegetable mixture in the two jars.
# Add equal portions of oil and vinegar to both completely covering the vegetable.
# Tightly seal the jar and refrigerate for at least two days before using.
# The giardiniera should last refrigerated around 2 weeks.
NOTE: The texture of the vegetables are still crisp after being cured. If you are looking to make a giardiniera like you find in a jar then just add one cup of salt water to the vegetables and let them soak for 12 hours in the fridge, rinse them thoroughly, then jar them. Or you can par boil the veggies (very quickly or they turn mussy) before jarring them. Either way should work.
#2
Ingredients
* 2 green bell peppers, diced
* 2 red bell peppers, diced
* 8 fresh jalapeno peppers, sliced
* 1 celery stalk, diced
* 1 medium carrot, diced
* 1 small onion, chopped
* 1/2 cup fresh cauliflower florets
* 1/2 cup salt
* water to cover
*
* 2 cloves garlic, finely chopped
* 1 tablespoon dried oregano
* 1 teaspoon red pepper flakes
* 1/2 teaspoon black pepper
* 1 (5 ounce) jar pimento-stuffed green olives, chopped
* 1 cup white vinegar
* 1 cup olive oil
Directions
1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2. The next day, drain salty water, and rinse vegetables well. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
#3 by Jeff Mauro
Ingredients
* 1/4 cup table salt
* 1 cup small-diced carrots
* 1 cup tiny cauliflower florets
* 4 to 8 serrano peppers, sliced (depending on heat level desired)
* 2 cloves garlic, minced
* 1 stalk celery, diced small
* 1 red bell pepper, diced small
* 2 cups canola oil
* 1 tablespoon dried oregano
* 1/2 teaspoon freshly ground black pepper
Directions
Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
NOTE: The salt bath gives the vegetables a slight salty taste. Rinse very well. Vary the salt amount in the bath to your taste. If you add prepared olives, add them after the salt water bath is over. Fennel (sliced very thin) is another vegetable that can be added, as done by some roast beef places. The addition of a diced tomato and diced salad olives works well with this recipe.
#4 by Jeff Mauro - original from "Network Star" show/episode
Ingredients
- 1 cup diced carrots
- 1/4 cup diced celery
- 4 serrano chiles, sliced into rounds
- 1 cup small cauliflower florets
- 1 tablespoon minced garlic
- 1/2 cup julienned red bell peppers
- 1/4 cup white wine vinegar
- 3 tablespoons salt
- 2 1/2 cups canola oil
- 1/2 cup extra-virgin olive oil
In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright. Drain and cool in the refrigerator for at least 1 hour. Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator.
Frijoles Negros a la Latina
And here is Marta’s, as written by her daughter, Amy.
2 Tbsp. of olive oil
1 yellow onion, diced
1 bell pepper, diced
3 cloves of garlic, diced
1 large can of black beans (1 lb. 13 oz.)
1/4 cup of red wine (white works too, but red gives them a better
flavor)
1 bay leaf
1 tsp. of sugar (but I will sometimes add extra, because I like ‘em sweet!)
1/2 tsp. oregano
1 packet of Goya seasoning with azafran
salt and pepper to taste
1. In a medium-sized frying pan (or a pot – either will work), sauté the onion, bell pepper, and garlic until onions are soft and clear. (You know, your basic “sofrito.”)
2. Now add the beans and then all other ingredients.
3. Cook on high for about 2 minutes, stirring occasionally, or until the beans are the consistency you like best. In technical terms, you are “reducing” the beans – your goal is to boil-off some of the excess liquid.
4. Simmer for approximately 5 minutes, stirring occasionally.
2 Tbsp. of olive oil
1 yellow onion, diced
1 bell pepper, diced
3 cloves of garlic, diced
1 large can of black beans (1 lb. 13 oz.)
1/4 cup of red wine (white works too, but red gives them a better
flavor)
1 bay leaf
1 tsp. of sugar (but I will sometimes add extra, because I like ‘em sweet!)
1/2 tsp. oregano
1 packet of Goya seasoning with azafran
salt and pepper to taste
1. In a medium-sized frying pan (or a pot – either will work), sauté the onion, bell pepper, and garlic until onions are soft and clear. (You know, your basic “sofrito.”)
2. Now add the beans and then all other ingredients.
3. Cook on high for about 2 minutes, stirring occasionally, or until the beans are the consistency you like best. In technical terms, you are “reducing” the beans – your goal is to boil-off some of the excess liquid.
4. Simmer for approximately 5 minutes, stirring occasionally.
Corn dog or Corny dog #7 Recipe
Corndog7 Batter
While not a DDD recipe, this is an old but good one that represents a business that is almost gone.
6 cups Krusteaz pancake flour mix
2 cups yellow corn meal
2 eggs
Garlic salt
Water
Mix Krusteaz and yellow corn meal.
Put in 2 eggs and mix all together.
Garlic salt to taste.
Put water to make it a good medium batter.
Dip dogs on stick and deep fry.
Bake at 375 degrees for about 3-4 minutes or until lightly browned.
While not a DDD recipe, this is an old but good one that represents a business that is almost gone.
6 cups Krusteaz pancake flour mix
2 cups yellow corn meal
2 eggs
Garlic salt
Water
Mix Krusteaz and yellow corn meal.
Put in 2 eggs and mix all together.
Garlic salt to taste.
Put water to make it a good medium batter.
Dip dogs on stick and deep fry.
Bake at 375 degrees for about 3-4 minutes or until lightly browned.
Corn dog or Corny dog #7 Recipe
Corndog7 Batter
While not a DDD recipe, this is an old but good one that represents a business that is almost gone.
6 cups Krusteaz pancake flour mix
2 cups yellow corn meal
2 eggs
Garlic salt
Water
Mix Krusteaz and yellow corn meal.
Put in 2 eggs and mix all together.
Garlic salt to taste.
Put water to make it a good medium batter.
Dip dogs on stick and deep fry.
Bake at 375 degrees for about 3-4 minutes or until lightly browned.
While not a DDD recipe, this is an old but good one that represents a business that is almost gone.
6 cups Krusteaz pancake flour mix
2 cups yellow corn meal
2 eggs
Garlic salt
Water
Mix Krusteaz and yellow corn meal.
Put in 2 eggs and mix all together.
Garlic salt to taste.
Put water to make it a good medium batter.
Dip dogs on stick and deep fry.
Bake at 375 degrees for about 3-4 minutes or until lightly browned.
Motorola Photon shutter sound fix
Try this fix.
Motorola's forums and Sprint's forums said the shutter sound can not be silenced. Well, it can. When the phone is locked, you have two options: Unlock it or put it on silent mode/take off silent mode.
If you put the phone on silent mode from this point, then unlock the phone and take pictures, the shutter is SILENT!
So, there IS a way to turn it off and it doesn't require DLing an app that causes lag time between when you take the picture and when the picture is actually taken. So... don't let the shutter sound be a deal-breaker on the phone.
Motorola's forums and Sprint's forums said the shutter sound can not be silenced. Well, it can. When the phone is locked, you have two options: Unlock it or put it on silent mode/take off silent mode.
If you put the phone on silent mode from this point, then unlock the phone and take pictures, the shutter is SILENT!
So, there IS a way to turn it off and it doesn't require DLing an app that causes lag time between when you take the picture and when the picture is actually taken. So... don't let the shutter sound be a deal-breaker on the phone.
Motorola Photon shutter sound fix
Try this fix.
Motorola's forums and Sprint's forums said the shutter sound can not be silenced. Well, it can. When the phone is locked, you have two options: Unlock it or put it on silent mode/take off silent mode.
If you put the phone on silent mode from this point, then unlock the phone and take pictures, the shutter is SILENT!
So, there IS a way to turn it off and it doesn't require DLing an app that causes lag time between when you take the picture and when the picture is actually taken. So... don't let the shutter sound be a deal-breaker on the phone.
Motorola's forums and Sprint's forums said the shutter sound can not be silenced. Well, it can. When the phone is locked, you have two options: Unlock it or put it on silent mode/take off silent mode.
If you put the phone on silent mode from this point, then unlock the phone and take pictures, the shutter is SILENT!
So, there IS a way to turn it off and it doesn't require DLing an app that causes lag time between when you take the picture and when the picture is actually taken. So... don't let the shutter sound be a deal-breaker on the phone.
Sausage Spaetzle Soup
1 lb. prepared pork sausage (see note)
2 stalks celery, chopped
1 medium/large yellow onion, chopped
3 tsp garlic, minced
1 1/2 cups water
32 oz. beef stock
2 instant beef bouillon
4 bay leaves
1/4 tsp ground sage (see note)
2 carrots, chopped
1 - 28oz can diced tomatoes w/roasted garlic
1 - 15oz can diced tomatoes (Italian style)
Spaetzle, app. 14 ozs.
Directions:
In large stock pot, cook sausage, onions, celery and garlic till sausage is browned and onions are translucent. Do not drain. Stir in all other ingredients except the spaetzle. Bring to boil, them reduce to simmer for 2 and 1/2 hours w/lid on. Stir occasionally. After 2 1/2 hrs, skin any fat/grease from top. Return to boil. Add spaetzle to BOILING soup. Cook for 15 to 20 minutes till spaetzle is done. Discard bay leaves. Skin any fat. Serve.
NOTE: If you buy sausage with sage, omit sage from ingredients. Quality sausage such as Bob Evans regular sausage, will make a big improvement in flavor and reduce grease. This can also be served without the spaetzle and is just as good.
Cincinnati Chili
1 46 oz. can tomato juice
2 lbs. ground chuck {don’t use any more}
4 tbsp. chili powder {I prefer Franks chili powder}
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground alspice
1 tsp salt {kosher}
1 tsp ground black pepper
1 tsp ground cayenne pepper { I use 1/2 tsp}
1/8 to 1/2 tsp garlic powder
1 1/2 tsp cider vinegar
4 to 5 dashes Lea & Perrins Worcestershire sauce
5 whole bay leaves
1 large onion, whole but peeled
{2 tbsp cocoa or 1 square of Bakers unsweetened chocolate optional} The cocoa was not in the original recipe, but it adds some richness and mellows out the heat.
In a heavy bottomed pot place the tomato juice and turn on the heat. Add the chuck and stir with a fork to break up the meat. After the meat has been broken up add the remaining ingredients. Bring to a boil and then reduce heat to a slow simmer. Cook for 2 hours stirring occasionally to prevent scorching. After 2 hours remove the onion and bay leaves and discard these.
The "ways:"
Serve this chili over regular cooked spaghetti the kind that cooks up in thick strings. Ladle chili over the spaghetti and top with shredded cheddar cheese for the 3-way. Diced white onions go between the chili and cheese for the 4 way. And if you want beans use Joan of Arc “purple” canned kidney beans that have been rinsed and drained. These beans are meaty and slightly sweet. These would go under the chili then the onions and finally the cheese for the 5 way.
They all build their 4, and 5 ways differently.
Serve oyster crackers along with this.
Hot dogs and chili:
For coneys use a good quality bun lightly steamed., add a good hot dog. I put mine in the cooked chili to get them hot. Top the hot dog with good yellow mustard {French’s} and onions and top with shredded cheddar cheese.
About the hot dogs, Skyline grills theirs, but I remember Park Chili dropping theirs into the deep fryer for 30 seconds. Also to get that smaller dog: trim the nubs from the ends. Cut the dog in half, and you have the right sized coney “dog”. No big secret just a Greek original method!
2 lbs. ground chuck {don’t use any more}
4 tbsp. chili powder {I prefer Franks chili powder}
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground alspice
1 tsp salt {kosher}
1 tsp ground black pepper
1 tsp ground cayenne pepper { I use 1/2 tsp}
1/8 to 1/2 tsp garlic powder
1 1/2 tsp cider vinegar
4 to 5 dashes Lea & Perrins Worcestershire sauce
5 whole bay leaves
1 large onion, whole but peeled
{2 tbsp cocoa or 1 square of Bakers unsweetened chocolate optional} The cocoa was not in the original recipe, but it adds some richness and mellows out the heat.
In a heavy bottomed pot place the tomato juice and turn on the heat. Add the chuck and stir with a fork to break up the meat. After the meat has been broken up add the remaining ingredients. Bring to a boil and then reduce heat to a slow simmer. Cook for 2 hours stirring occasionally to prevent scorching. After 2 hours remove the onion and bay leaves and discard these.
The "ways:"
Serve this chili over regular cooked spaghetti the kind that cooks up in thick strings. Ladle chili over the spaghetti and top with shredded cheddar cheese for the 3-way. Diced white onions go between the chili and cheese for the 4 way. And if you want beans use Joan of Arc “purple” canned kidney beans that have been rinsed and drained. These beans are meaty and slightly sweet. These would go under the chili then the onions and finally the cheese for the 5 way.
They all build their 4, and 5 ways differently.
Serve oyster crackers along with this.
Hot dogs and chili:
For coneys use a good quality bun lightly steamed., add a good hot dog. I put mine in the cooked chili to get them hot. Top the hot dog with good yellow mustard {French’s} and onions and top with shredded cheddar cheese.
About the hot dogs, Skyline grills theirs, but I remember Park Chili dropping theirs into the deep fryer for 30 seconds. Also to get that smaller dog: trim the nubs from the ends. Cut the dog in half, and you have the right sized coney “dog”. No big secret just a Greek original method!
Cincinnati Chili
1 46 oz. can tomato juice
2 lbs. ground chuck {don’t use any more}
4 tbsp. chili powder {I prefer Franks chili powder}
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground alspice
1 tsp salt {kosher}
1 tsp ground black pepper
1 tsp ground cayenne pepper { I use 1/2 tsp}
1/8 to 1/2 tsp garlic powder
1 1/2 tsp cider vinegar
4 to 5 dashes Lea & Perrins Worcestershire sauce
5 whole bay leaves
1 large onion, whole but peeled
{2 tbsp cocoa or 1 square of Bakers unsweetened chocolate optional} The cocoa was not in the original recipe, but it adds some richness and mellows out the heat.
In a heavy bottomed pot place the tomato juice and turn on the heat. Add the chuck and stir with a fork to break up the meat. After the meat has been broken up add the remaining ingredients. Bring to a boil and then reduce heat to a slow simmer. Cook for 2 hours stirring occasionally to prevent scorching. After 2 hours remove the onion and bay leaves and discard these.
The "ways:"
Serve this chili over regular cooked spaghetti the kind that cooks up in thick strings. Ladle chili over the spaghetti and top with shredded cheddar cheese for the 3-way. Diced white onions go between the chili and cheese for the 4 way. And if you want beans use Joan of Arc “purple” canned kidney beans that have been rinsed and drained. These beans are meaty and slightly sweet. These would go under the chili then the onions and finally the cheese for the 5 way.
They all build their 4, and 5 ways differently.
Serve oyster crackers along with this.
Hot dogs and chili:
For coneys use a good quality bun lightly steamed., add a good hot dog. I put mine in the cooked chili to get them hot. Top the hot dog with good yellow mustard {French’s} and onions and top with shredded cheddar cheese.
About the hot dogs, Skyline grills theirs, but I remember Park Chili dropping theirs into the deep fryer for 30 seconds. Also to get that smaller dog: trim the nubs from the ends. Cut the dog in half, and you have the right sized coney “dog”. No big secret just a Greek original method!
2 lbs. ground chuck {don’t use any more}
4 tbsp. chili powder {I prefer Franks chili powder}
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground alspice
1 tsp salt {kosher}
1 tsp ground black pepper
1 tsp ground cayenne pepper { I use 1/2 tsp}
1/8 to 1/2 tsp garlic powder
1 1/2 tsp cider vinegar
4 to 5 dashes Lea & Perrins Worcestershire sauce
5 whole bay leaves
1 large onion, whole but peeled
{2 tbsp cocoa or 1 square of Bakers unsweetened chocolate optional} The cocoa was not in the original recipe, but it adds some richness and mellows out the heat.
In a heavy bottomed pot place the tomato juice and turn on the heat. Add the chuck and stir with a fork to break up the meat. After the meat has been broken up add the remaining ingredients. Bring to a boil and then reduce heat to a slow simmer. Cook for 2 hours stirring occasionally to prevent scorching. After 2 hours remove the onion and bay leaves and discard these.
The "ways:"
Serve this chili over regular cooked spaghetti the kind that cooks up in thick strings. Ladle chili over the spaghetti and top with shredded cheddar cheese for the 3-way. Diced white onions go between the chili and cheese for the 4 way. And if you want beans use Joan of Arc “purple” canned kidney beans that have been rinsed and drained. These beans are meaty and slightly sweet. These would go under the chili then the onions and finally the cheese for the 5 way.
They all build their 4, and 5 ways differently.
Serve oyster crackers along with this.
Hot dogs and chili:
For coneys use a good quality bun lightly steamed., add a good hot dog. I put mine in the cooked chili to get them hot. Top the hot dog with good yellow mustard {French’s} and onions and top with shredded cheddar cheese.
About the hot dogs, Skyline grills theirs, but I remember Park Chili dropping theirs into the deep fryer for 30 seconds. Also to get that smaller dog: trim the nubs from the ends. Cut the dog in half, and you have the right sized coney “dog”. No big secret just a Greek original method!
Polenta ai Funghi Porcini
Polenta with Porcini Mushrooms
Polenta - The key to cooking polenta is to keep stirring.
• 4 cups chicken stock
• 1 cup stone-ground instant Italian cornmeal
• 2 tablespoons butter
• ½ pound Fontina or Parmesan cheese, grated
• ½ cup heavy cream
• Salt and pepper, to taste
• Olive oil, for frying
1. Bring chicken stock to a boil in a 3-quart pot.
2. Add cornmeal in a very thin stream, stirring constantly, and cook 5 to 6 minutes.
3. Whisk in butter, cheese and cream. Season with salt and pepper.
4. Using your hands, roll polenta into small balls. Flatten slightly and fry in olive oil until browned and crispy, about 3 minutes per side. Serve topped with Mushroom sauce.
5. This can also be placed in a sheet pan, cooled, cut and then fried as seen in the episode. It is just a matter of presentation.
Mushroom Sauce:
• 8 mushrooms, thinly sliced (fresh or dried)
• 1 to 2 teaspoons minced fresh rosemary leaves
• 1 tablespoon butter
• 2 ounces Marsala wine
• 1 pint heavy whipping cream
• ½ cup Parmesan or Gorgonzola cheese, crumbled
• 1 to 2 sprigs fresh rosemary
1. If using dried mushrooms, soften in hot water for 20 minutes. 1 oz. dried will serve about 4.
2. In a medium skillet, sauté mushrooms and rosemary in butter. Reduce with Marsala wine.
3. Add cream and whisk in Gorgonzola.
4. Serve over polenta, garnish with fresh rosemary sprigs.
• 4 cups chicken stock
• 1 cup stone-ground instant Italian cornmeal
• 2 tablespoons butter
• ½ pound Fontina or Parmesan cheese, grated
• ½ cup heavy cream
• Salt and pepper, to taste
• Olive oil, for frying
1. Bring chicken stock to a boil in a 3-quart pot.
2. Add cornmeal in a very thin stream, stirring constantly, and cook 5 to 6 minutes.
3. Whisk in butter, cheese and cream. Season with salt and pepper.
4. Using your hands, roll polenta into small balls. Flatten slightly and fry in olive oil until browned and crispy, about 3 minutes per side. Serve topped with Mushroom sauce.
5. This can also be placed in a sheet pan, cooled, cut and then fried as seen in the episode. It is just a matter of presentation.
• 8 mushrooms, thinly sliced (fresh or dried)
• 1 to 2 teaspoons minced fresh rosemary leaves
• 1 tablespoon butter
• 2 ounces Marsala wine
• 1 pint heavy whipping cream
• ½ cup Parmesan or Gorgonzola cheese, crumbled
• 1 to 2 sprigs fresh rosemary
1. If using dried mushrooms, soften in hot water for 20 minutes. 1 oz. dried will serve about 4.
2. In a medium skillet, sauté mushrooms and rosemary in butter. Reduce with Marsala wine.
3. Add cream and whisk in Gorgonzola.
4. Serve over polenta, garnish with fresh rosemary sprigs.
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