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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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26:25
Porchetta Abruzzese, Quick-Braised Broccoli Rabe; hardy greens
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Portuguese Pastéis de Nata; our favorite canned diced tomatoes
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Coastal Georgia Paella, Peach Ripple Ice Cream; a visit to the Georgia Lowcountry
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Pomegranate-Glazed Lamb Chops, Asparagus Salad with Radishes; all about Radishes
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Kalbi (Korean Grilled Flanken-Style Short Ribs); Shredded Carrot & Serrano Salad; peelers
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26:56
Blueberry Cream Pie, Sweet Tea-Brined Fried Chicken; Travel Utensil Sets
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26:56
Ahi-Chile Tostadas, Skillet Corn with Mexican Chorizo; all about lard and shortening
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26:56
Sausage Lasagna, Spaghetti with Garlic and Olive Oil; Canned Diced Tomatoes tasting
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26:25
Pork Chops with Sweet Potatoes; South Carolina Barbecue Hash; a visit to South Carolina
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26:25
Philadelphia Pork Sandwiches, Philly Tomato Pie; a visit to Philadelphia
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25:29
Test cook Christie Morrison and host Bridget Lancaster make Double-Crust Chicken Pot Pie.
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25:29
Test cook Bryan Roof and host Julia Collin Davison team up to make Shrimp Po’ Boys.