Guy Fieri knows Italian and isn't easily impressed. This lobster ravioli dish from Rino's Place in East Boston impresses. 'Nuff said. Chef Anthony DiCenso demonstrates how he uses fresh lobster and prime ingredients direct from Italy to make the ravioli filling and sauce for this delectable dish on Diners, Drive-Ins and Dives.
Guy Fieri gets schooled in making fresh, filling and flavorful Oysters Rockefeller at the Beach Pub in Virginia Beach, Virginia on Diners, Drive-Ins and Dives. These Chesapeake Bay Eastern Shore oysters are topped with wilted baby spinach mixed in garlic and olive oil, bacon, crumbled feta cheese, Pecorino Romano and heavy cream. They're steamed for about 4 minutes, topped with parmesan and then broiled for about 45 seconds to make the perfect seaside bite.
Anne Burrell's got the secret to cooking crispy, pan-seared, soft-shell crabs at home. For this easy preparation, the soft-shell crabs are patted dry to remove as much water as possible and dredged in rice flower, which will help crisp the exteriors. Use peanut oil or a neutrally flavored nut-free oil in your pan and fry each side of the crab for 3 or 4 minutes. Serve with a bright, tangy salad and creamy garlic aioli sauce.