#Sip and bite diners drive ins and dives how to
#Sip and bite diners drive ins and dives mac

But don't forget about other classics such as the Chicken Chesapeake, Stuffed Mushrooms, Oysters Rockafeller, Stuffed Lobster Plates, Burgers, Shrimp Salad and vast assortment of in-house prepared Desserts.

#Sip and bite diners drive ins and dives mac

Please consider the Crab Mac and Cheese Balls, famous Crab Cakes, Soft Shell Crab Sandwiches,Ĭrab Fries, Crab Toast etc. It's a seafood paradise and in fact, the entire menu is quite delicious. Tradition and continue serving the meals that have made this place truly, famous. Starting small, he spread his reputation and business to the landmark it has become today.

#Sip and bite diners drive ins and dives how to

No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022.Before we even get started with this place, there is no question that when you are in Baltimore and are hungry for crab - this is the place that should be sitting on the top of your list! They know crab and how to prepare it just right, every time.Ĥ0 years ago, back in 1974 - Demetrios 'Jimmy' Minadakis making his way over to this city from a small Greek island with a dream. The foregoing is excerpted from DINERS, DRIVE-INS, AND DIVES: THE FUNKY FINDS IN FLAVORTOWN by Guy Fieri. COOK'S NOTE: Cover the phyllo dough with a slightly moist kitchen towel as you're working to keep it from drying out, and be sure to work quickly.

Bake for 1 hour, until the top is a deep golden brown, rotating halfway through the baking time. And naturally, many of those have been in or close to Baltimore. Guy Fieri documents his travels across the USA and hits up every local joint you can imagine. Score the pie in 12 square portion sizes. AugDiners, Drive-Ins and Dives has been a television institution for over a decade now on Food Network. Brush the top with the 2 beaten eggs (they give the spanakopita a beautiful brown color after baking). Also make sure to tuck in the edges of the phyllo around the filling all around the perimeter of the pan (to make it look pretty). Place 6 sheets of phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Pour in the spinach filling and spread it out evenly. This creates a nice strong base for serving. Gently place 1 sheet of the phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Brush a 9 x 13-inch baking pan with some olive oil.

Gently fold the cheese mixture into the cooled spinach mixture. In a separate large bowl, mix the feta, ricotta, and kefalotiri cheeses, the dill, mint, pepper, nutmeg, and 2 of the whole eggs. When most of the liquid has evaporated, about 15 minutes, transfer to a large bowl and let cool for 10 minutes. Uncover, reduce the heat to medium-low, and simmer to allow the liquid to evaporate (be sure not to let the spinach mixture burn). Add the spinach and scallions and cover the pot for a few minutes until the spinach has wilted significantly. Add the garlic, leeks, and shallots and saute until softened, about 5 minutes. Heat the extra-virgin olive oil in large pot over medium heat.

ADAPTED FROM A RECIPE, COURTESY OF SOFIA VASILIADES, SIP & BITE Serves 12 2⁄3 cup extra-virgin olive oil 2 garlic cloves, minced 2 cups finely chopped leeks (white part only) 2 cups finely chopped shallots or onions Three 10-ounce bags fresh spinach, roughly chopped 2 cups chopped scallions (white and green parts) 2 1/2 cups cubed feta cheese 2 cups ricotta cheese 1/2 cup grated kefalotiri cheese (worth looking for, or substitute pecorino Romano) 2 1/2 tablespoons finely chopped fresh dill 2 teaspoons finely chopped fresh mint 2 teaspoons ground black pepper 1 1/2 teaspoons freshly grated nutmeg 4 large eggs, 2 whole, 2 beaten 1 cup olive oil, for brushing 1 box (16 ounces) phyllo dough 1.