Cook's Country Season 11 Episode 3 A Trip to Tarheel Country

In Cook's Country season 11 episode 3, the hosts take a trip to Tarheel Country to explore the delicious and unique flavors of North Carolina cuisine. The episode begins with a visit to a farm where they learn how to properly cook and prepare Brunswick stew, a classic North Carolinian dish that features a blend of meats and vegetables in a thick, hearty broth.

Next, they head to a barbecue restaurant to try out the local specialty - pit-cooked pork shoulder. The hosts learn about the traditional cooking techniques and spices used to create the savory and succulent meat. They also share a recipe for a tangy, vinegar-based barbecue sauce that perfectly complements the smoky flavors of the pork.

Moving on, the hosts visit a bakery to sample some traditional North Carolina "sweet breads," which are a type of yeasted pastry filled with a creamy custard or fruit jam. They then head to a seafood market to learn about the various types of fish caught along the coast and how best to prepare them.

The episode concludes with a visit to a home kitchen where they prepare a North Carolina-style fish stew featuring flounder, scallops, and shrimp simmered in a flavorful tomato-based broth. They also share a recipe for a classic southern-style cornbread that pairs perfectly with the hearty stew.

Throughout the episode, the hosts provide tips and tricks for cooking with the unique ingredients and flavors of North Carolina cuisine, showcasing the rich culinary history and traditions of the Tarheel State. Whether you're a seasoned cook or just starting out, this episode offers plenty of inspiration for creating delicious, down-home dishes that are sure to satisfy.