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Cook's Country
Fresh Mexican-Inspired Dinners
Season 17
Episode 1723
Bryan Roof visits San Diego and shares his version of Ahi-Chile Tostadas with host Julia Collin Davison. Ingredient expert Jack Bishop discusses the differences between lard and shortening. Toni Tipton-Martin talks about chorizo's journey from Europe to North America, and test cook Lawman Johnson makes host Bridget Lancaster Skillet Corn with Mexican Chorizo.
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Pomegranate-Glazed Lamb Chops, Asparagus Salad with Radishes; all about Radishes
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Blueberry Cream Pie, Sweet Tea-Brined Fried Chicken; Travel Utensil Sets
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Sausage Lasagna, Spaghetti with Garlic and Olive Oil; Canned Diced Tomatoes tasting
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Pork Chops with Sweet Potatoes; South Carolina Barbecue Hash; a visit to South Carolina
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Clams with Chorizo, Gambas Al Ajillo; A visit to Boise, Idaho; Worcestershire Sauce
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Philadelphia Pork Sandwiches, Philly Tomato Pie; a visit to Philadelphia
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26:25
Carrot Snack Cake, Oatmeal Creme Pies; review of water bottles
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Okinawan Taco Rice, Pepperoni French Bread Pizza; all about Herb and Spice Blends
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Fried Catfish with Comeback Sauce, Extra-Cheesy Grits; review of Serrated Bread Knives