Comfort Food Favorites
Host Seth Tillman kicks off season 2 with a hearty dose of comfort food. He tries the local blue catfish fish and chips at Preserve in Annapolis, MD; a bowl of chicken soup (pozole verde) at Cielo Rojo in Takoma Park, MD, and a visit to Caruso’s Grocery in Capitol Hill East, D.C. for a perfectly executed chicken parmigiana.
Previews + Extras
How PRESERVE Catches and Cooks Their Fried Blue Catfish
S2 E1 - 7m 24s
Host Seth Tillman and Jeremy Hoffman, chef and owner of Preserve restaurant in Annapolis, Maryland, join commercial fisherman Pete Springer to go fishing for invasive blue catfish on the Potomac River. Back at the Annapolis restaurant, Chef Jeremy prepares the catfish for fish and chips.
Watch CARUSO'S GROCERY Make Their Juicy Chicken Parmesan
S2 E1 - 4m 11s
Host Seth Tillman visits Caruso's Grocery, an Italian restaurant in Southeast Washington, DC, to learn how to make their chicken parmesan and tomato sauce. The sauce starts with olive oil, garlic, onions, salt, and Italian seasoning, followed by California tomatoes. the chicken is pounded thin , coated in flour, egg, and breadcrumbs, fried until golden brown, then layered with mozzarella.
How CIELO ROJO Makes Their Unique Pozole Verde
S2 E1 - 5m 40s
Seth Tillman explores the process of making pozole verde at Cielo Rojo, a Mexican restaurant in Takoma Park. Chef David showcases the ingredients -- tomatillos, cilantro, pumpkin seeds, dry oregano, bay leaves, epazote, jalapeños, onions, roasted poblano peppers, serranos, and garlic -- which are blended together to create a vibrant salsa verde that is combined hominy, chicken, and chicken broth.
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