Diners, Drive-In and Dives : Restaurant Finds

More gems like jalapeno mac and cheese and texas red chili

http://phoenix.about.com/od/restreview/gr/lapiazzaalforno.htm


This one has velvety chicken pesto lasagna an d


claxton’s chicken fries where noted in in gourmet magazine

Restaurant Jerk rules here in this Jamaican restaurant in Texas

I love Caribbean food, jerk food, the flavors and more .So my ears " perked up" when this place was featured on DDD on the Food Network. Maybe someday I will be able to go to this place, But for now all I can do is write more about what they had on the show, and put some more information and related recipes that I find on my blog.

The specialty here is a national treasure marinates curry goat. A little habaneros, sweetness of curry and with rice was real nice. Rice and beans, fried plantains, a soup with intestines. A unique Red Snapper . The fish is fried and goes in the (garlic, onions, red pepper etc) after being fried (OMG I have to find a recipe for that one). But until I find that recipes here is a jerk recipe that Guy makes for one of his shows and that you can try. Jerkl rules!!


Jerked Chicken Kabobs
Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Jerk Chicken Kabobs
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RECIPE

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COMMENTS & REVIEWS(43)

Cook Time
10 min
Level
Easy
Yield
4 servings

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Ingredients
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 tablespoon cinnamon stick
• 1 red onion, chopped
• 3 green onions, chopped
• 1/4 cup extra-virgin olive oil
• 1 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 1/4 cup fresh thyme sprigs
• 1 lime, juiced
• 3 garlic cloves
• 1 Scotch bonnet pepper
• 1 (2-inch) piece fresh ginger, peeled
• Salt
• Pepper
• 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• Mango Salsa, recipe follows
Directions
In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.
Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.
Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.
Mango Salsa:
• 2 tablespoons brown sugar
• 3 tablespoons freshly squeezed lime juice
• 1/2 teaspoon hot sauce
• 1 tablespoon minced ginger
• 1 mango, diced
• 1 English cucumber, diced
• 2 green onions, diced
In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.

Drive-ins and Dives: Uncle-Lous-Fried-Chicken-Memphis

I've been in this state but never in Memphis. Memphis in May would be fun to try but its in May when I am either stormchasing and/or teaching. Wow - fried chicken dipped in a honey like sauce. Honey dipped fried bologna. Whole fried chicken is also a special. Creole garlic butter goes inside helps the magic. This place would be fine to try or find a similar set of recipes.

Fusion gourmet near Detroit, MI- The Flytrap

I raise carnivorous plants like Venus Flytraps and more and I love to cook and try new recipes. When I heard there was a restaurant named The Fly Trap on Diners, Drive-ins and Dives (Food Channel), my interest was piqued. I lived in Michigan for 6 years so how come I never heard about this place? What I found is this well known restaurant that I never knew about has a fusion style menu with great food. (When I go to Michigan again I will try to find this place).

http://www.theflytrapferndale.com/
22950 Woodward Ave.
Ferndale, MI 48220
248-399-5150
dine@theflytrapferndale.com
It has New American approach with Asian, Italian and African touches that apply a fusion style in Michigan. Classic diner fare, including the lemongrass pho bowl, the
chef's takeoff on Vietnamese noodle dish, a North African spiced chicken breast
with Monterey jack cheese, caramelized onion and aioli served on grilled sourdough
bread, spicy chickpea falafel and caperberry salad over grilled pita and much more.

These were featured and look so good
Red Chili Salmon Burger* – with Shaved Cucumber and Ginger Lime Aioli $8.95 ( I saw as they made this on the show and I have to find a recipe for it!!!). I love salmon burgers!

Charmoula Chicken - North African Spiced Chicken Breast, Jack Cheese, Caramelized Onion on Grilled Sourdough with a Lemon, Garlic Aioli $7.95 (Charmoula is an fruit found in some groceries so I will have to find a recipe and try this one too)

The Chop Chop – Greens, Mushrooms, Ham, Salami, Provolone and Olives Chopped Together with an Herb Shallot Dressing sm. $5.95 lg. $7.95 (They showed this one but I don't eat Ham)