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Cook's Country
Seafood in a Skillet
Season 17
Episode 1718
Bryan Roof visits the Basque Block in Boise, Idaho and makes his version of Clams with Chorizo. Ingredient expert Jack Bishop talks about a kitchen powerhouse, Worcestershire sauce. Toni Tipton-Martin talks about the magical pairing of shrimp and garlic, and Christie Morrison makes host Bridget Lancaster Gambas Al Ajillo (Spanish-Style Sizzling Garlic Shrimp).
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26:55
Supper Club Chicken Cordon Bleu, Cornish Pasties
26:55
Pesto Lasagna, Ultimate Caesar Salad; electric wine openers
26:55
Clams Casino, Seafood Risotto with Shrimp, Mussels, and Squid
26:55
Hanukkah Jelly Doughnuts, Cast Iron Potato Kugel; temperature probes and schmaltz
26:55
Slow-Roasted Duck with Blackberry Sauce, Bean Bourguignon; tinned fish applications
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26:56
Jitto’s-Style Steak Bombs, Eggplant Spuckie; types of squash
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26:55
Double-Chocolate Banana Bread, Chocolate Brownie Cookies; cold-brew coffee makers
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26:55
Pickle-Brined Fried Chicken Sandwich, Chocolate-Marshmallow Sandwich Cookies; cucumbers
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26:55
Indoor Barbecued Ribs, Air-Fryer Jalapeño Poppers; panini presses
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26:55
Frito Pie, potato chip cookies; nonalcoholic beer, history of potato chips
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26:55
Porchetta Abruzzese, Quick-Braised Broccoli Rabe; hardy greens
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26:55
Portuguese Pastéis de Nata; our favorite canned diced tomatoes