Food Paradise International
| Food Paradise International | |
|---|---|
| Genre | Food Reality |
| Narrated by | Jesse Blaze Snider |
| Composer(s) | The Music Collective |
| Country of origin | United States |
| Original language(s) | English |
| No. of seasons | 2 |
| Production | |
| Executive producer(s) |
Nick Rigg Lauren Deen Brent Montgomery |
| Producer(s) | Diane Schutz |
| Location(s) | Various |
| Cinematography |
Seth Marshall Petr Cikhart |
| Editor(s) | Seth Moherman, Drew Oberholzer, Anna Pivarnik, Joshua Moise |
| Running time | 60 minutes |
| Production company(s) | Loud Television |
| Release | |
| Original network | Travel Channel |
| Original release | July 1, 2015 – Present |
| Chronology | |
| Preceded by | Food Paradise |
| External links | |
| Website | |
Food Paradise International is a television series narrated by Jesse Blaze Snider like its processor Food Paradise that features the best places to find various cuisines at food locations, but instead of America, all over the world. Each episode takes the viewer on a culinary quest to discover unique types of restaurants serving up their signature specialties. It's the most unusual foods the continents have to offer; dishes from Asia and Europe to Africa and Australia.[1] New episodes currently air on Wednesdays at 9 p.m. EST on the Travel Channel.[2]
Season 1 (2015)
Pork Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Lefty's | Cape Town, South Africa, Africa | Pulled Pork Sandwich (applewood-smoked locally sourced free range pulled pork shoulder dry-rubbed in salt, pepper, sugar, paprika, garlic and onion powder, basted with apple juice, sautéed in natural juices and topped with Asian leaf, red cabbage root house slaw, pickles and mayo on a toasted brioche bun, served with fries on a mini cutting board); Sticky Baby Back Pork Ribs (pork belly short ribs braised for 5 hours in a stock spiced with peppercorn, bay leaves, celery, onion powder and sugar, flame-grilled and basted with house-made molasses-based barbecue sauce) |
| Mr. Crackle’s | Sydney, New South Wales, Australia | "Crackle's Classic" (pork belly braised for three-days in chicken stock, slow-roasted for 24-hours and crackled in high-heat oven, topped with house-made pickled carrots, cilantro and cabbage, drizzled with "Thai dressing" made from lime juice and palm sugar on a sourdough roll); "Crackle's Manwich" (half the veggies, twice the pork topped with creamy house-made whole-egg mayo sauce); Sweet Pork Bun (pork belly braised in Chinese marinade made with soy, cinnamon and five-spice powder, topped with cabbage, cilantro, scallions and whole-egg mayo sauce on a white soft bun); Cracklin’ (salted pork skin roasted on high heat to a crisp) |
| Butalian Restaurant | Yōga, Tokyo, Japan | "Butadon" (twice-cooked Japanese pork bowl—locally sourced cuts of Berkshire pig pork loin, sliced bacon-thick and grilled on a traditional binchotan grill with taré sauce—a marinade of soy, seaweed and spices, sautéed in extra taré sauce and served on short-grained akitakomachi rice); Shabu-shabu (paper-thin sliced raw pork lion and fatty rib meat served on a plate with raw cabbage and Japanese Chrysanthemum leaves; diners’ cook their own food in a simmering pot of pork stock with shiitake mushrooms, seaweed and fresh garlic with a choice of two sauces; nutty sesame or citrus ponzu) |
| I Porchettoni | Rome, Italy | Porchetta (Roman-style deboned whole 100-pound farm-raised roast pig from butcher shop in Ariccia stuffed with herbs—salt, pepper, garlic, rosemary and thyme, rolled-up and slow-roasted for 4 hours and then oven-roasted on high-heat for crackling skin) |
| L'avant Comptoir | Paris, France | "Swine Bar" (small plates of pork): Caramelized Pork Belly (cubes of pork belly sautéed and caramelized in their own fat with tart onions marinated in wine vinegar, shallots, parsley, fried garlic and a splash of vinegar served in a mini copper bowl); Ham Croquettes (fatty Iberian pork is added to a batter of flour, egg and pork broth and deep-fried); Ham and Waffles (candy-sweet air-dried Bayonne ham sliced-thin on two crispy mini waffles with puréed artichokes, garnished with lime zest) |
| Essen Restaurant & Beer Café | Ultimo, Sydney, New South Wales, Australia | "Jurassic Pork" (1½ pounds pulled pork shoulder dry-rubbed with smoked paprika, oregano and secret spices, slow-roasted for 14 hours, filled in a hollowed-out specially shaped German loaf, along with homemade slaw made with red and white cabbage, mayo and chili and garnished with two strips of crispy bacon speared in the loaf's lid) "Jurassic Pork Challenge" (eat a 3½ pound Jurassic Pork with a side of thick-cut fries in 10 minutes!) |
| El Asador de Aranda Restaurante | Castille, Barcelona, Spain | Cochinillo Asaso ("suckling pig" ordered on reservation; Sagovia—style swine fed only on milk, butterflied in a traditional clay pan and salted, roasted for 2½ hours in a 200-year-old adobe oven and sliced with a plate table-side and the plate is smashed on floor!); Jamón ibérico (extra fatty Iberian pig, salt-cured in Spanish mountain air and sliced paper-thin); Morcilla (sausage made from onions, rice, spices and pig's blood) |
| Frizzante Café Restaurant | Hackney City Farm, East End, London, England | Full English Breakfast (or "fry-up" made with Kent-raised pigs, grilled "bangers"—pork sausage made with salt, pepper, onions and sage, "class-A" Ginger Pig bacon, free-range fried eggs from Light Sussex Chickens, farmhouse white toast and oven-roasted tomatoes and mushrooms) |
| La Glorieta de Quique | La Boca, Buenos Aires, Argentina | Across from La Bombonera Junior Soccer Stadium "Choripan" (spicy full pork sausage, cooked low and slow for 15 minutes on a charcoal grill, split in half and laid on a soft roll); "Bandiola" (prime pork shoulder cut like a sirloin, salted and marinated in rosemary, oregano, smashed fresh garlic and olive oil, grilled and place in a soft roll); "Matambre de Cardo]" (grilled pork flank steak served "a la pizza" because it looks like a pizza slice and its topped with sliced tomatoes, melted mozzarella, olive oil and oregano) |
Steak Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Casale della Mandria | Rome, Italy | Agriturismo ("bed and breakfast"): Bistecca Alla Fioentina (2.2-pound grilled Chianina cow beef steak smoked with oak and maple wood in an outdoor grill and garnished with coarse salt flakes served with coal-roasted whole artichoke drizzled with extra virgin olive oil) |
| Tokyo Butchers | Tokyo, Japan | Rib Roast (2-inch thick Australian-bred cow grilled rib roast, sprinkled with salt, pepper and a drizzled of olive oil char-grilled on a traditional mesh yaki-ami grill with native Japanese oak called "binchotan"; burns at 1,800 degrees, then blow-torched to render the steak's fat, garnished with parsley and served over a bed of fries and a roasted tomato); Rump Roast Steak (Australian rump roast steak seasoned with salt, pepper and extra virgin olive oil, served with creamed and buttered whipped potatoes spiked with American dill pickles, topped with thick-cut grilled bacon) |
| The Pig and Butcher Pub & Eating | London, England | Sunday Roast (meat from local farms butchered on site, 32-day dry-aged prime sirloin char-grilled on a Japanese robata or "fire-side cooking" grill, ladled with 8-hour gravy made with beef stock, beef bones and a splash of ruby pork served with twice deep-fried in duck fat Maris Piper potato chunks, creamed leaks topped with panko bread crumbs and a duck fat Yorkshire pudding—English pop-over) |
| Victor Churchill | Sydney, Australia | Butcher Shop Established 1876. All meats are dry-aging cool room for month in a showcase with Himalayan salt brick wall: Porterhouse (Tasmanian grass-fed porterhouse beef steak, seasoned with coarse salt and grilled on a high-heat grill pan to medium rare); Waygu Beef ("Scotch fillet" cut or "rib eye" cut grilled without any seasoning to medium) |
| Restaurant Robert et Louise | Marais Nord, Paris, France | Côte de Boeuf (beef ribs seasoned with coarse sea salt on a 50-year-old grilled oven greased with a fatty cow kidney served family-style on a rustic wood cutting board with oven-roasted potatoes, simple salad dressed with tart vinaigrette and ground mustard on the side) |
| Bombay Bicycle Club | Cape Town, South Africa, Africa | Chocolate Chili Steak (locally raised beef prime filet rolled in an herb, salt and pepper mix, sautéed in a pan, then placed in plastic wrap to seal in the juices, cut into medallions and grilled for a final sear and dipped in a mole-inspired chocolate sauce made with olive oil, caramelized onions, hot chili flakes, a sprig of rosemary, butter, beef stock and dark Belgian chocolate served on a bed of sautéed mushrooms and fresh arugula and topped with fried vermicelli noodles); Rib Eye Roast Beef (2-pound local rib eye slow-poached in white wine, with garlic, rosemary and creole spices topped with a sauce made from onions, porcini mushrooms, local chalmar beef bone marrow, ruby port, sugared cranberries and beef broth served on a bed of mushroom purée) |
| Meatpacking Bistro | Sant Gervasi-Galvany, Barcelona, Spain | Angus Beef Tenderloin (half-pound grilled Angus beef tenderloin slathered with a herb-flavored compound butter made with 20 ingredients which include local marcona almonds, a variety of Spanish paprika, fresh and dried garlic, anchovies, orange and lemon peels, rosemary, shallots, bay leaf, basil, mushrooms, flour, port tarragon and ground mustard); Chili-Spiced Steak Tartare (raw beef tenderloin cut into small cubes, mixed with chilies, vinegar, salt, capers, pickles, black olives and onions, and topped with a quail egg) |
| Parrilla La Brigada | Buenos Aires, Argentina | "Temple of Meat": Mixed Grill (grass-fed beef, seasoned with salt and pepper and grilled: bife de chorizo, bife de lomo, T-bone steak, skirt steak, asado especial—short rib roast, rib eye cap, tripe, kidneys and sweetbread, "criadilla" or beef testicles, all served on hot plates to keep the temperature up with a classic chimichurri sauce made with chopped parsley, olive oil, garlic, red wine vinegar, and paprika; meat is so tender its cut with a spoon) |
Deep Fried Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Trapizzino | Rome, Italy | Suppli (deep-fried rice ball stuffed with "suppli" or surprises: guanciale or Italian bacon, "nonna's" tomato sauce, risotto rice, mozzarella cheese, rolled into a ball and double-dipped in sourdough bread crumbs and eggs, deep-fried in extra virgin olive oil); Trapizzino (hot and crusty corner-shaped pizza dough bread stuffed with different ingredients such as meatballs and tomato sauce, eggplant parmigiana, or bacon beef stew) |
| Hartsyard Seed & Feed | Sydney, New South Wales, Australia | Poutine (Dutch cream potato fries or "chips" fried in hot cotton seed oil, seasoned with salt and topped with white cheddar cheese sauce made with cayenne and local ale in a CO2-charged canister and beef shin gravy made braised on the bone for 24 hours with house-smoked tomatoes, red wine and beer, and garnished with dried beef shin, onion strings, celery leaves and a spray of beer vinegar); Fried Oyster Po'boys (local oysters, marinated in buttermilk and house-made hot sauce, coated with flour seasoned with dried mustard, paprika, onion and cloves, deep-fried and topped with coleslaw made with Old Bay Seasoning, Japanese miso, mayo, and chives, dill pickles on a homemade buttered steamed English muffin); Southern Fried Chicken (deep-fried in buttermilk and hot sauce served with a buttermilk biscuit and white gravy); Peanut & Banana Sundae (topped with deep-fried ricotta/vanilla doughnuts filled with banana custard and coated in sugar) |
| Bar Canete | Barcelona, Spain | Tapas Bar: Langosta Canete "Fried Lobster" (Majorca whole lobster, split in half and tossed into chickpea flour, deep-fried in extra virgin Spanish olive oil, and served on the side with "Romesco" sauce made with roasted garlic and tomatoes, olive oil, hazelnuts, Marcona almonds and smoky Spanish romesco peppers); Cocotte de Berenjenas "Fried Eggplant" (eggplant chips salted and dusted in chickpea flour, deep-fried, piled-high and drizzled with honey, thyme, beef glaze and sea salt) |
| Restaurant Manolo | San Telmo Buenos Aires, Argentina | "The Grand Manolo" (beef milanesa made with local top round steak, marinated in garlic and olive oil, coated in bread crumbs, tenderized, deep-fried and topped with salty cured ham, mozzarella, sliced tomatoes, green olives, hard boiled eggs and parsley and served with fried potatoes); Three-Onion Milanesa (deep-fried milanesa steak, layered with sharp cheddar cheese, oven-bake on high-heat, topped with red, white and sautéed green onions and served with a mashed and molded skin-on potato smothered with melted cheddar and bacon bits) |
| Verjus | Paris, France | Buttermilk Fried Chicken (poluet de bresse or "blue-foot" French free-range chicken breast, soaked in a 24-hour brine made from garlic, black pepper corns, bay leaves, thyme and salt water, coated in flour seasoned with cayenne, paprika, garlic powder and black pepper, dipped in buttermilk and double deep-fried in oil, served over a bed of shredded lettuce) |
| Bardley's Baker Street | Brighton East Sussex, England | Chip Shop since 1926: Fish & Chips (Norwegian haddock, coated in flour, then dipped in a secret batter mixed with British ale and deep-fried in palm oil with a dash of salt and a shot of malt vinegar, and served with fried Maris Bard potatoes or "chips" and mushy peas); Deep-Fried Sausage (casing-free pork sausage made with sage, parsley and thyme, battered and deep-fried) |
| Yurei Izakaya (Ghost Bar) | Kichijoji, Tokyo, Japan | "Russian Roulette" (three rounds of deep-fried appetizers, each with a single painful surprise inside. If you get the "slow death" app, you don a traditional funeral triangle cap and kimono. Round 1: "chikuwa" fish stuffed with cheese, cut into mini rounds, skewered, dipped into tempera battered and coated in panko deep-fired; one filled with karashi yellow mustard; Round 2: fried cream puffs filled with sweet lightly whipped cream, one is filled with wasabi; Round 3: gyoza, fried dumplings filled with red-adzuki bean paste, one filled with hot mustard and wasabi); "Voodoo Doll" (the body is made from pork sausage, held together with skewers, head is made from a hard-boiled quail egg, dipped in tempura batter, covered in panko, deep-fried, a French fry to the heart and drizzled with ketchup) |
| Neighbourhood Restaurant | Cape Town, South Africa, Africa | Mozzarella Jalapeno Poppers (locally-grown green jalapenos stuffed with shredded mozzarella cheese, dredged in flour egg-wash and bread crumbs seasoned with thyme and hot paprika, flash-fried in sunflower oil and served with creamy herb ranch dressing and sweet chili sauce); Goat Cheese Popper (jalapeno stuffed with local goat cheese, wrapped and phyllo (filo) dough and deep-fried); Bacon Poppers (deep-fried jalapenos stuffed with hand-chopped bacon, cheese and salsa); Barbecue Chicken Wings (deep-fried and sauced with a special barbecue sauce made with molasses, dark malt beer and chutney. |
Burger Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Red Dog Saloon | Hoxton Square, London, England | "The Devastator" (3 aged Scottish black angus chuck steak grilled beef patties seasoned with salt and white pepper, 6 slices of American cheese, 6 slices of Applewood-smoked bacon, topped with English pulled pork from Suffolk dry-rubbed with cumin, paprika and coriander and hickory-smoked, shredded lettuce, tomatoes and pickles, drizzled with homemade thousand island dressing and tangy/spicy Kansas-style barbecue sauce on a toasted sourdough brioche bun); "The Devastator Challenge" (finish a Devastator burger, a side of fries and a milkshake in under 10 minutes) |
| Burger Joint | Buenos Aires, Argentina | "The Mexican" (Argentina grilled beef patty seasoned with smoked paprika, dried mustard, garlic powder and dried oregano, topped with cheddar and local tybow cheese, tomato, red onion, homemade guacamole and jalapenos marinated in hot sauce and pepper on a toasted poppy/sesame bun); "The American" (grilled beef patty topped with double cheddar, American-style thin-sliced bacon and drizzled with barbecue sauce); "The Jamaican" (topped with pickles, pineapple, bacon and honey mustard); "Le Blue" (topped with blue cheese crumbles, caramelized onions and sundried tomatoes); "The Classic" (topped with Swiss, lettuce, onion and mayo) |
| Le Camion Qui Fume (food truck) | Paris, France | "Blue Cheese Burger" (flat-top grilled beef patty from a French butcher with three different kinds of fatty and lean cuts seasoned with salt and sugar, topped with French blue cheese, caramelized onions and drizzled in slightly sweet red port wine sauce made from beef stock, garlic, onion and black pepper on a toasted sesame bun); "Barbecue Bacon Burger" (beef patty topped with sharp cheddar, two slices of bacon, a beer-battered onion ring and drizzled house-made barbecue sauce with spiked with pork broth) |
| Rick's Café Américain | City Bowl, Cape Town, South Africa, Africa | "Spicy Jalapeno Popper Burger" (grass-fed organic 80/20 beef patty mixed with eggs, breadcrumbs, sautéed onions, and barbecue seasoning, topped with white cheddar, tomatoes, arugula, two jumbo jalapeno poppers stuffed with cream cheese and feta cheese, and three onion rings, drizzled with house-made chili-infused mayo on a toasted ciabatta bun); Ostrich Burger (grilled ostrich patty topped with "streaky" or fatty bacon, wild mushrooms sautéed in butter and herbs, peppadew peppers, arugula, carrot/radish strings and onion rings) |
| Moo Gourmet Burgers | Bondi Beach, Sydney, New South Wales, Australia | "The Big Moon" (flat-topped grilled local grass-fed angus beef patty topped with cheese, a thick-slice of Aussie smoked bacon, a free-range over-easy fried egg, mixed lettuce, tomato, sliced beetroot, sliced pineapple, tomato relish, homemade mayonnaise, on a local baked bun); Kangaroo Burger (grilled kangaroo patty seasoned with sage and onion, topped with tomato, "rocket" or arugula, and caramelized onions, beetroot and mayo) |
| Open Baladin | Rome, Italy | "The Norcino" (flat-topped grilled fassone beef patty from La Granda massaged with extra virgin olive oil, topped with Italian Guanciale cheek bacon, sharp pecorino cheese, a thick-cut tomato slice, Pienza Semistagionato, rosemary, barbecue sauce, and mayo made with Italian olive oil on a homemade toasted poppy/sesame seed bun); "Capri Burger" (topped with Caprese salad; tomato, mozzarella and basil from the isle of Capri); "Singing in the Rain Burger" (topped with melted gruyere cheese, bacon, beer-stewed onions, spicy roasted red peppers and Tabasco sauce); "Bonci Burger" (off-menu burger, named after the head chef, topped with two beef patties, two slices of Swiss cheese and five slices of bacon) |
| Kiosko | Barcelona, Spain | "Catalan Burger" (inspired by Catalonia cuisine, organic, grass-fed free-range local beef patty from the Pyrenees Mountains, smashed and grilled volcano-rock char-grill, topped with a trinxat or Catalonian potato cake made with cabbage and pancetta, shredded cabbage, tomato and garlic aioli); Lamb Burger (grilled Spanish lamb patty from Burgos topped with goat cheese, lettuce, tomato and roasted red peppers) |
| Blacows | Tokyo, Japan | "Big Blacows Burger" (two flat-top grilled dry-aged Japanese black cow waygu beef patties topped with Colby jack cheese, bacon, avocado, a fried egg, lettuce, tomato, and a grilled onion and drizzled with tartar sauce, thousand island dressing and barbecue sauce on a toasted and steamed sesame seed bun); "Teriyaki Burger" (waygu patty glazed with homemade teriyaki sauce made with dry white wine, soy sauce, sugar, garlic and ginger, topped with a fried egg, olive oil rice wine vinegar and green herb marinated onions, and pickled-tartar sauce) |
Pizza Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Forno Campo de' Fliori | Rome, Italy | all pizza is cut and sold by the kilo, dough made with extra fine flour, yeast, water and oil, "Pizza Bianca" (crispy dough baked in high-tech high-heat gas over and drizzled with Italian extra virgin olive oil); Prosciutto Pizza (topped with prosciutto cotto or Italian ham from the pork shoulder, mozzarella and olive oil); Veggie Pizzas (zucchini pizza, onions & sweet cherry tomato pizza, and roasted eggplant pizza) |
| El Cuartito La Buena Pizza | Buenos Aires, Argentina | serving up fork & knife pizza cooked in a pan, "Fugazetta" (a white pizza or without tomato sauce topped with mozzarella, Italian quartirolo cheese, a blanket of dough and covered with caramelized onions, salt, parmesan and Mendoza olive oil); "Napolitana" (topped with secret homemade tomato sauce made from Argentinian heirloom tomatoes, local ham cured with garlic cayenne pepper and thyme, mozzarella, tomato slices, chopped garlic and parsley, parmesan and olive oil) |
| Home Slice | Neal's Yard, London, England | Lamb Shoulder Pizza (thin-crust wood-burning clay-oven sourdough salt-crust dough topped with lamb shoulder marinated in fresh garlic, rosemary, salt, pepper, olive oil, carrot, celery and onion, red wine-soaked goat cheese, and baby watercress, drizzled with au jus and parmesan oil); Scallop Pizza (topped with North Atlantic Queen scallops in a butter, white wine, and shallots, topped with wild garlic, pancetta, and flat-leaf parsley) |
| Bar Reggio | Little Italy, Sydney, New South Wales, Australia | "The Reggio" (specialty of Reggio, Italy crispy crust topped with basil-tomato sauce, mozzarella, sweet prawns, garlic oil, salt and chili flakes); "The Australiana" (a breakfast pizza topped with tomato sauce, mozzarella, local bacon, scrambled eggs and salt); "Pollo Pie" (topped with chicken, mushrooms and onion); "Trecolore" (a white pizza with ricotta, prosciutto, and arugula) |
| Rafiki's Restaurant Bar | Cape Town, South Africa, Africa | "Mother Clucker" (flat & thin-crust sugar dough topped with tomato sauce, signature onion jam made with chopped onions, brown sugar, mustard seeds, olive oil and balsamic vinegar, fresh pineapple, green peppers, chicken roasted with garlic, basil and rosemary, red pepperdew peppers, feta and mozzarella); "Inferno" (topped with tomato sauce, onion jam, fresh diced tomatoes, jalapenos, mushrooms, chilies, feta, mozzarella and avocado slices) |
| L'Antic Restaurant | Barcelona, Spain | Catalonia-style pizza called Coca. "Butifarra Coca" or Sausage Pie (square wafer-thin milk and olive oil-infused crust topped with sautéed red & green bell peppers, eggplant and sweet Spanish onions in olive oil, local pork sausage and olive oil); "Escalivada" (seafood pizza topped with anchovies, fresh tuna, caramelized eggplant and red peppers, sprinkled with sea salt and a drizzle of olive oil) |
| Pink Flamingo | Paris, France | "L’Ho Chi Minh" (wafer-thin olive-oil crust topped with organic tomato sauce, coconut curry green stew made with lemon, herbs, and chilies, mozzarella, cheddar and gruyere cheeses, shrimp, chopped peanuts and cilantro); "Cantona" (topped with tomato sauce, and 11 cheeses: shredded mozzarella, cheddar, gruyere, goat cheese, fresh milk mozzarella, Roquefort, Maroilles cheese, Brie de Meaux, parmesan, Gorgonzola and Cantalet cheese, and sprinkled with green parsley); "Aphrodite" (topped with slices of grilled eggplant with a dollop of hummus in the center); "Almodovar" (named after the Spanish film director, topped with chorizo, shrimp and chicken) |
| Sakura Tei | Harajuku, Tokyo, Japan | Known for its "okonomiyaki", the common pizza of Japan. "Sakurayaki" (yam dough made from yam powder, baking powder, fish stock and starchy yams, topped with a mixture of shiitake mushrooms, chopped leak, ginger, spring green onions, cabbage, egg, crumbled fried tempura, squid, pork and shrimp and topped with bacon and a fried egg, glazed with tomato ketchup, Worcestershire sauce and soy sauce, and drizzled with mayonnaise and bonito flakes or dried fish skin, and dried parsley—all cooked by patrons on a personal hot plate tableside); "Meat Deluxe" (batter of pork, bacon, salami, glazed with red bean paste, soy sauce and mayo) |
BBQ Paradise
| Restaurant | Location | Specialty(s) |
|---|---|---|
| Estancia Don Silvano | Capilla del Señor, Buenos Aires, Argentina | Asado (Argentinian-style barbecue: sirloin steak, "tira de asado" beef ribs, roasted chicken, chorizo and morcilla or blood sausage all rubbed in salt, pepper and olive oil and cooked by an "asador" for 5 hours on a "parrilla" or wood-burning grill smoked in eucalyptus tree wood); |
| Mzoli’s Meat | Gugulethu, Cape Town, South Africa, Africa | African-style Barbecue (barbecued meat grilled on a "braai" Afrikaans word for grill, "buy and braai", select various cuts of meat from the butcher shop and it gets barbecued in Western Cape Port Jackson wood); Mzoli Platter (boerewors steak sausage spiced with coriander, pepper, nutmeg, cloves and allspice, tenderloin steak, pork chops, chicken drum sticks, and lamb chops, all rubbed in a secret South African-spice of mustard, onion powder, garlic powder, cayenne, curry powder, cumin and cloves, glazed with a special peppery barbecue sauce, served with South African salsa made with onions, green peppers, chili sauce and secret seasoning and "pap" or corn pudding) |
| Papi Chulo | Manly Wharf, Sydney, New South Wales, Australia | BBQ Chicken (free-range whole chicken coated in a spicy rub of cayenne, sweet paprika, garlic and onion powder, cooked on a rotisserie grill with Mallee stump wood charcoal, served with chili sauce made with Korean red chilies, salty shrimp paste, fresh garlic and fish sauce); Grilled Prawns (split local prawns in shell grilled on an automated life grill sauced with coconut oil, lemongrass, garlic and red Thai chilies) |
| Porky's BBQ | Camden Town London, England | "Memphis Ribs & Tips" (Memphis-style local butcher pork ribs rubbed with dark muscovado sugar, paprika, chilies and secret spices, smoked with imported hickory wood inside an Oklahoman smoker for six hours) British Beef Burger (local beef patty grilled and basted with Memphis red sauce, Worcestershire sauce, and chili vinegar, topped with 18-hour smoked pulled pork, Monterey Jack cheese, bacon, onion, lettuce and a tomato) |
| Can Marti | Castilian Region, Barcelona, Spain | "The Calcotada" (a grill fest of Catalonian-traditional barbecue: mixed grill plate of local lamb chops, botifarra or Catalan pork sausage made with pork blood, bacon fat and black pepper, grilled on an open-fire high-flame wood grill served with white beans, potatoes and vino wine and local grilled calcot spring onions and dipped in Romesco, a sweet, nutty and peppery sauce made with roasted peppers, tomatoes, Marcona almonds, red pepper flakes, garlic and olive oil) |
| Blues Bar-B-Q | Bastille, Paris, France | "Brisket Burger" (Texas-style brisket from the Rungis Market, rubbed in olive oil and a secret spice blend of brown sugar, chili powder and garlic powder, smoked in mesquite wood, drizzled with ‘‘Tabasco’’ & brown sugar barbecue sauce on a thick fresh-baked bun toasted with butter); Baby Backed Ribs (local pork ribs in a secret dry rub, smoked in imported hickory wood for 4 hours, sauced with sweet and spicy sauce, served with homemade cornbread); Pulled Pork Sandwich (pulled pork shoulder topped with coleslaw) |
| Al Ceppo | Rome, Italy | "Beef Tagliata" (meaning "sliced beef", Fassone piemontese Northern Italian beef sirloin rubbed in extra virgin olive oil, thyme and rosemary, grilled over high-flames Argentinian chopped wood coals, and drizzled with balsamic and rosemary wine sauce and a side of grilled potatoes and zucchini rolls); "Pollo al Mattone" (bone-in whole chicken, marinated three-hours in sea salt and rosemary, covered in olive oil and rosemary, and grilled under a brick over high heat for crispy skin) |
| On A Roll Dog Kitchen | Cape Town, South Africa, Africa | Hot dogs grilled on a recycled beer keg. "Chubby Checker" (boiled and char-grilled huge beef wiener stuffed with Swiss cheese topped with creamy mushroom sauce, mozzarella cheese and peppadew peppers on a freshly-baked sesame and poppy seed roll); "Big Oink" (grilled house-made Vienna pork dog wrapped with "streaky" or fatty bacon, and topped with butternut squash sautéed with yogurt, chopped sage and lemon); "German Shepherd" (bockwurst sausage smothered in sauerkraut and Granny Smith apples); "Sinatra" (topped with beef Bolognese sauce); "Batman" (grilled beef dog topped with French Camembert cheese, sweet figs and raisin balsamic vinegar sauce) |
References
- ↑ http://zap2it.com/2015/07/food-paradise-international-samples-exotic-unusual-delicacies/
- ↑ "Food Paradise - Restaurant Locations, Maps, Road Trip Planner". thefutoncritic.com. Retrieved 2015-05-01.
External links
- Food Paradise International @Travelchannel.com
- Food Paradise International at the Internet Movie Database
- Food Paradise International at TV Guide
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