Monday, January 31, 2011

A Little Twisted (DV1105H)

Season Eleven, Episode Five

A Little Twisted - Original Airdate 1/31/11

This trip Guy Fieri's checking out the unexpected. In Merrick, New York, Italian family recipes -- in an old fast food joint. In Sacramento, California, a former Japanese grill turned diner where they're doing vegetarian beet sliders along with European classics like old school Rouladen. And in Superior, Wisconsin, a bunch of Triple D fans take us to their favorite burger place, that even they call a dive.


Video from the Anchor Bar and Grill
For video from the episode Part 1, click here
Part 2, click here

The Pit Stop - website
1706 Sunrise Hwy., Merrick, NY 11566 - map
(516) 223-7799
www.pitstopeats.com

Gatsby's Diner - website
2598 Alta Arden Expy., Sacramento, CA 95825 - map
(916) 977-0102
http://gatsbysdiner.com

Anchor Bar and Grill - website
413 Tower Avenue, Superior, WI 54880 - map
(715) 394-9747
http://anchorbar.freeservers.com
Facebook

Recipes in this episode
Beet Sliders - Gatsby's Diner - Chuck Caplener and Jared Nuttall, co-owners
Sesame Seared Salmon Salad - The Pit Stop - Tony Rubano, owner
Tony's Spaghetti Squash Primavera - The Pit Stop - Tony Rubano, owner
Olive Burger - The Anchor Bar and Grill - Tom Anderson

17 comments:

TVFoodMaps said...

Pretty sure the Merrick NY place is The Pit Stop, they are in Merrick and have a sign up inside saying Guy was Here.

Dora said...

I thought so too. But are they known for Italian family recipes? And is it in an old fast food joint?

TVFoodMaps said...

Well they are known for cooking a little of everything and I believe on the show they cook a pasta dish!?

While the place itself isn't old it has an old-time drive-in type of look to it, so I would say it fits the description pretty well.

Whitney said...

What a rip...the anchor was featured for all of about a minute and a half, while they feature the duluth grill in another epiode for 6 or 7??? Come on triple D, you can do a better job than that.

Anonymous said...

Please post the recipe for the Rouladen from Gatsby's Diner. It reminds me of my grandmother's recipe and I would love to remember Grandma with a delicious German meal!!!

Dora said...

Whitney, we saw that. These "unhosted" segments are relatively new for the show. I'm not sure the production crew has a handle on 'em yet. :(

Anon, if Food Network ever posts the recipe, we'll have it here too! Keep an eye out for it. :)

Steffi McKnight said...

Please post the recipe for the beet sliders. They look wonderful.

Anonymous said...

I want that recipe for spaghetti squash. I LOVE THE PIT STOP!

Anonymous said...

Pretty please post the spaghetti squash recipe.... It looked totally delicious.....

Danabelle said...

Please post the recipe for the Beet Sliders!

Anonymous said...

Another vote for the beet sliders recipe please :)

Anonymous said...

Did they ever post the recipe for the beet sliders? Where can I find it?

Anonymous said...

Those beet sliders looked awesome! I'd love to try them but Sacramento is a bit far from Chicago...please post the recipe!!

Steffi McKnight said...

Beet Sliders
Recipe courtesy Chuck Caplener and Jared Nuttall, co-owners of Gatsby's Diner, Sacramento, CA
Show: Diners, Drive-ins and DivesEpisode: A Little Twisted
Be the first to review this recipe
Filed under: Vegetables, Beets, Bread, more
RECIPE RATINGS & REVIEWS(0)
Cook Time:1 hr 5 minLevel: EasyYield: 16 to 18 sliders
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Ingredients
5 quarts water
1/2 cup sea salt, plus a pinch
1 tablespoon dried dill
6 dried arbol chiles
1/4 cup coriander seeds
1 tablespoon caraway seeds
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 tablespoons seasoning sauce (recommended: Maggi)
6 to 8 whole beets (depending on size)
Olive oil
Green Goddess Dressing, recipe follows
Sliced red onions, for serving
16 to 18 slider buns, toasted
Directions
In a large stock pot, combine and the water, 1/2 cup sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.

Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.

Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Green Goddess Dressing:
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onions, finely chopped
1/2 cup buttermilk
1 tablespoon lemon juice
1/2 cup white wine vinegar
1 cup sour cream
2 cups mayonnaise
Salt and pepper
Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.

Dora said...

Steffi! You're amazing. :)

John said...

The recipe for the Spaghetti Squash can be found: http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/709808-diners-drive-ins-dives.html

I followed that recipe basically when I made it. This is what I did

Sauce:

One whole onion (chopped, medium dice)
4-5 cloves of minced garlic
canned crushed italian tomatoes (32oz. can I believe)
little bit of salt and pepper
about an ounce parm cheese
5-6 leaves of fresh basil
2-3 tbs of red wine (I didn't have any chianti)

Saute the onion until tender, add the garlic. after a few minutes, add the sauce and everything else. simmer for about 10-15 minutes to bring out the flavors.

Filling:
cut the squash in half and boil for about 17 minutes. clean out the seeds, and shred the flesh with a fork.

2 tbs of olive oil
3 cloves minced garliv
1/2 red onion
1 carrots, chipped
1 stalks of celery, chopped
1/2 a yellow and red bell pepper chopped
yellow squash, chopped
zucchini, chopped
about 5 broccoli florets
3 asparagus stalks
salt and pepper
about 2 cups of marinara sauce

Fry it all up, add the spaghetti squash and the sauce, cook it for another minute. spoon it back into the squash skin, and top with 2-3 slices of thick mozzarella cheese. bake for 10m at 350 to melt it. Top with lots of sauce!

It's really a great recipe. I really enjoyed it.

Nichole Klein Myers said...

Please post the Rouladen recipe - thanks!