Twists And Traditions
In Chaffee, New York, a 42-year-old restaurant next to a farm field, where they're still doing chicken a la king from scratch. In Santa Cruz, California, a bait and tackle shop turned sit-down restaurant that's been serving home made Italian favorites and fresh calamari for more than 30 years. And in Cleveland, Ohio, the Mod Mex joint making tuna tacos with blood orange marmalade and guacamole with house smoked trout.
Twists And Traditions - DV0809H - Triple D
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Marinara - Aldo's Harbor Restaurant
00:02:28 Okay, so now we're gonna make marinara for the raviolis.
00:02:30 first the tomatoes.
00:02:33 Canned tomatoes fortified with the basil.
00:02:34 And then we add oregano, chili pepper.
00:02:38 Then we stir it, and we're gonna let it cook.
00:02:40 then we turn the fire here, 'cause we do the second part. olio di oliva.
00:02:42 That's what I was gonna say.
00:02:46 Some great gilroy garlic.absolutely.
00:02:48 Oh, check this out-- some capers.bravo.
00:02:51 let it poach in the oil a little bit, and then we're gonna dump it in.that's correct.
00:02:55 Now how long is this gonna simmer after we put the garlic in?a couple hours.
Cioppino - Aldo's Harbor Restaurant
00:04:34 Done their way.so--cioppino.
00:04:36 Okay--butter, a pinch of chili pepper, garlic.
00:04:39 i miss working sauté.
00:04:42 I'll get any chance I can.
00:04:43 the key is adding differentseafoods at the right time.
00:04:47 Rock cod--more firm,can handle the time.
00:04:49 Then go the shrimp.
00:04:50 Mussels-- muscoli, muscoli.
00:04:52 And we do clam, marinara.with capers.
00:04:55 Absolutely. a little bit ofvino.white wine.
00:04:58 these go down at the very end, because the calamari takes very little time to cook, and you don't want it to sit there and turn into rubber bands, correct?
00:05:03 Right.
00:05:04 we'll find a place for them.
00:05:07 Throw a lid on that. absolutely.
00:05:09 let it sit for a while, put it on the plate.
Shepherd's Pie - Earl's
00:10:19 Shepherd's pie is great. how do we get going?
00:10:22 Okay, first thing I'm gonna do is throw the meat into here.
00:10:24 and then we gotta grind up some breadcrumbs.
00:10:28 Day-old hamburger buns?no, fresh.
00:10:31 Fresh, of course. and whose recipe is this?mine.
00:10:33 Really? where did you learn this one?my mom.
00:10:36 She used to make this a lot.
00:10:37 And you get that to where it's real nice and fine, no big lumps,dump it right on top.
00:10:41 Now we're gonna add some onions here to it.
00:10:42 Okay.
00:10:44 One egg for each pound of ground beef.
00:10:47 We got ten. you are a machine, dude.
00:10:49 Now we got some salt and a little garlic powder.
00:10:51 ..black pepper.
00:10:54 Shepherd's pie in just, like, record time.
00:10:56 .. and this is worcestershire.
00:10:58 (whistles) do you always cook this fast?
00:11:02 we have made this entire mixture within probably about 60 seconds.
00:11:07 There's been a little delay, 'cause I've talked.we're ready.
00:11:09 OKAY. COULD YOU SLOW DOWN? I'M OUT OF BREATH.(laughing) We'll put some aluminum foil on there and put it in the oven and let her go.
00:11:18 Was that one word?
00:11:23 Yep. that was 1 word, 17 hyphens.
00:11:25 okay, crack her open.
00:11:27 It looks a little meat loafy-ish.yeah.
00:11:30 Is that a word, "meat loafy-ish"?could be.
00:11:32 make the brown gravy for the shepherd's pie for the shepherd's pie. make a roux.
00:11:36 Now you add some kitchen bouquet, so you can give it some color and a little flavor.
00:11:39 Take the roux and add it to the beef stock and put it on top.
00:11:43 And then our corn will go right in on top of it.
00:11:44 Then mashed potatoes will just go on top of that. and what you got in those mashed?
00:11:48 pound of butter. oh, okay.
00:11:49 Now how long will this go back in the oven for?oh, just about ten minutes.
00:11:52 Just to brown those mashed potatoes up on top?you got it.
00:11:56 Okay, looks like culinary quicksand in flavor town.
00:11:59 Oh, yeah.can you see the steam?
00:12:03 Mmm, oh, that's good.
Stuffed Pork Chops - Earl's
00:12:51 stuffed the earl's way, which brings us back to those burger buns.
00:12:55 I'm--just 'cause ..
00:12:59 think you're changin' all the tires on this speedy culinary racetrack.
00:13:03 Okay, some black pepper, poultry seasoning.
00:13:06 Sage?you got it.
00:13:07 Celery.handfuls of celery here.
00:13:09 All the onions?yeah.
00:13:10 And we got six eggs. okay.
00:13:12 A little chicken stock.yep.
00:13:15 Oh, that's just a touch.yeah.
00:13:17 And we'll start stuffing.
00:13:18 Put a lot right inside that pocket there.
00:13:19 Right in like that.
00:13:20 And then a little extra, till it flows out.
00:13:21 Just right on top.
00:13:23 That's a big chop, too.12 ounces.
00:13:24 (whistles) LOOK AT THE SIZE OF THAT THING.EVERYTHING Is big at earl's.
00:13:28 a little chicken stock right all in there.
00:13:30 Over the top of it or-- no, you don't want to do that. no, right wherethere's metal.
00:13:32 Good.
00:13:34 A little sprinkle of rosemary on top of each one. absolutely.
00:13:37 (groans) I GOT SO EXCITED. I WAS TRYING TO Do it fast.
00:13:39 now we'llput a blanket on there.
00:13:43 35 Minutes, 350.you got it.
00:13:45 Ready to go, brother?yes.
00:13:47 Screamin' and steamin'. help yourself.
00:13:49 Eeny, miny, miny-- those three. yeah?
00:13:51 it's a normal portion.
00:13:53 I mean,that's comfort food 101.
00:13:58 it's not dried out, super flavorful stuffing, simple. mmm.
00:14:03 Well, in four bites, I'm full.
00:14:05 Nice job, buddy, really. stuffed pork chop.
Chicken ala king - Earl's
00:17:57 It's good. how are we gettin' started?
00:17:59 I'm always fond of a pound of butter.
00:18:02 we're gonna add our celery so make a little mirepoix here.
00:18:06 green bell peppers been minced down black pepperand poultry seasoning.
00:18:12 Just kinda sweat those out a little bit.yeah.
00:18:14 Throw a cover on thatand let her simmer down.
00:18:16 All right, so while that's cookin', we start the chicken?right.
00:18:19 put the chicken in.
00:18:22 it's done. so now the veggies are all sweated?
00:18:24 Right. now how much flour you want?
00:18:27 About half a bucket. about 3 cups.
00:18:28 and mix that up a little and let it get up tothe consistency that we want it.
00:18:33 And we're just gonna add thatchicken stock right into there.
00:18:36 Drop into the bucket, cap'n.
00:18:38 that's how we want it.
00:18:41 Now we want to takeand add peas to that.
00:18:44 What is this?this is creamof mushroom.
00:18:45 mix her up some more.
00:18:48 So you don't want to break those little peas up.
00:18:49 (English accent) BE GENTLE, PEAS. (English accent)THE LITTLE PETITE PEAS.
00:18:53 (normal voice)ADD OUR CHICKEN TO HER, and that's chicken à à la king, huh?
00:18:58 bada bing, chicken à à la king.
00:19:00 Put it over top ofthe buttermilk biscuits.
00:19:02 we sell a lot of this here every day.
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