The thirteenth season of Food Paradise, an American food reality television series narrated by Jess Blaze Snider on the Travel Channel, premiered on November 19, 2017. First-run episodes of the series aired in the United States on the Travel Channel on Mondays at 10:00 p.m. EDT. The season contained 13 episodes and concluded airing on January 14, 2018.http://www.epiodate.com/tv-show/food-paradise?season=13
Food Paradise features the best places to find various cuisines at food locations across America. Each episode focuses on a certain type of restaurant, such as "Diners", "Bars", "Drive-Thrus" or "Breakfast" places that people go to find a certain food specialty.
Episodes
Gulf Grubbin' Restaurant Location Specialty(s) The Gulf Restaurant Orange Beach, Alabama "Grilled Gulf Shrimp Tacos" – three flour-corn hybrid tortillas stuffed with jumbo white Gulf shrimp (seasoned with salt, pepper, oil, cayenne and smoked paprika; grilled on the flattop), pico de gallo and sliced pickled jalapeños, drizzled with Greek yogurt cilantro dressing. "Fried Grouper Sandwich" – fresh grouper filet (seasoned with salt and pepper, dipped in buttermilk and flour, deep fried), topped with shredded lettuce, tomatoes and creamy lemon-dill aioli, served on a locally baked butter-toasted brioche bun. La Boca New Orleans, Louisiana "Entrana Fina Con La Piel" – skirt steak (with membrane on) seasoned with coarse salt and black pepper, grilled on an Argentine pariota for two hours to a medium well-done so membrane get extra crispy skin, sprinkled with coarse salt and served with a trio of sauces on the side: white Creole chimichurri (made with mustard seeds, horseradish, red wine vinegar, lemon juice and extra virgin olive oil), and red chimichurri (made with roasted red bell peppers, chili peppers, garlic, and paprika, parsley, lemon and black pepper) and green chimichurri. "Ricotta Empanadas" – homemade empanadas (stuffed with grated yellow squash sautéed in brown butter, mixed with fresh house-made ricotta cheese, lemon zest, and red chili flakes), deep-fried, served with chimichurri sauce. Boudreau & Thibodeau's Cajun Cookin’ Houma, Louisiana "Alligator Sauce Piquante" – fresh alligator meat (marinated in hot sauce, sautéed in oil with chopped onions, bell peppers, celery; mixed in piquante or ‘red gravy’ made with tomato paste, tomatoes, red bell peppers, garlic, bay leaves and Creole seasoning), served over white rice. "Turtle on the Half Shell" – an ice cream sundae on a beignet: one scoop of vanilla ice cream topped with whipped cream, chocolate syrup, caramel sauce and chopped pecans on top of a warm flat deep-fried beignet. Boat House Tiki Bar & Grill Cape Coral Yacht Club, Cape Coral, Florida "Laundromat Style Cuban Sandwich" – (or 'laundry-style', originated in Key West where there was a laundromat that served Cuban sandwiches that were pressed with an iron in the back): sliced smoked ham, smoked pork butt, pepperoni, four slices of Swiss cheese and American cheese, sliced dill pickles, yellow mustard and mayonnaise on pressed Cuban bread. "Leaky Tiki" – double shot of rum, blue curacao, and pineapple juice, garnished with a pineapple wedge and a cherry. "Big BLT" – eight strips of Applewood-smoked bacon, lettuce and tomatoes on Texas toast slathered with spicy remoulade pico de gallo, and guacamole. Tortuga Mexican Kitchen Galveston, Texas "Big Juan Burrito" – 3-pound burrito: a giant flour tortilla stuffed with re-fried beans, rice, ground beef (seasoned with a secret spice blend which includes cumin, garlic salt, water and cayenne, sautéed with onions, garlic, and tomato puree), pulled chicken (cooked with diced green bell peppers, onions and tomatoes, and secret spices), topped with two sauces: on the beef side is chili con queso (onions, peppers, jalapeños, and shredded cheese) and on the chicken side is spicy chili sauce, garnished with jalapeños and more cheese. "Gulf Seafood Filled Stuffed Avocado" – fresh tilapia, Gulf shrimp, zucchini, carrots, onions, and peppers sautéed in 'Mexican butter' (fortified in white wine, shallots and spices) and garlic pepper, served on top of two avocado halves topped with chili con queso with a side rice and re-fried beans. The Owl Cafe Apalachicola, Florida "Gator and Pork Sausage" – homemade alligator-pork sausage (made with Louisiana alligator meat and fresh pork), char-grilled and served on top a cheesy grits cake (made with grits, salt, hot water, heavy cream, butter, herbed cream cheese, cheddar cheese, parmesan and American cheese), poured in a pan, chilled, coated in flour and deep-fried, smothered in Creole sauce (made with onions, peppers, celery, tomatoes and Creole seasoning). "Duck Confit Fries" – fries topped with fried duck confit cracklings, fried prosciutto, and ‘duck cream’ (made with heavy cream, chunks of pulled duck, gruyere cheese, parmesan cheese and butter). Dumbwaiter Restaurant Mobile, Alabama "Causeway Benedict" – two halves of a house-made biscuit: one stacked with a fried green tomato, a crab cake (made with Gulf crab meat, breadcrumbs, veggies and secret spices; pan-seared); and the other stacked with a hot sauce-infused fried mozzarella medallion, a 4-ounce grilled filet mignon, a fried egg and both smothered in a white gravy (made with heavy cream, garlic, local Conecuh sausage, and secret seasonings), garnished with fresh parsley. "Dumbwaiter Burger" – a half-pound grilled locally farmed beef patty topped with pimento cheese, grilled pork belly and 'wickles' (a local sweet pickle) on a homemade bacon-ketchup slathered brioche bun. Mary Mahoney's Old French House Biloxi, Mississippi Fine Dining, Circa 1737: "Shrimp and Lump Crab Meat Melba" – (named after Mrs. Melba who wanted shrimp and crab): fresh Gulf shrimp (seasoned with lemon-pepper, garlic, paprika, thyme, Italian seasoning and gumbo seasoning), topped with a cheese mixture (made with white & yellow cheddar cheese, American cheese, Swiss cheese and parmesan, garlic powder, green onions and mayonnaise), sprinkled with grated parmesan and butter, broiled in the oven and topped with blue crab meat (cooked with water, butter, parsley, sherry, and salt), served on a bed of spaghetti. "Bread Pudding with Rum Sauce" – homemade bread pudding (made with French bread chunks soaked in a sauce (made with eggs, sugar, milk, half-and-half, vanilla extract, rum extract, cinnamon and nutmeg; raisins are added), baked in the oven, drizzled with rum sauce.
Midway Munchies Location Restaurant & Specialty(s) Indiana State Fair, Indianapolis, Indiana Carousel Foods: "Double Barrel Donut Burger" – two locally raised beef patties (grilled on the flattop), topped with two slices of American cheese, four strips of bacon, a scoop of mac and cheese, lettuce, tomatoes, pickles and red onions, layered between two warm glazed donuts. "Pork Tenderloin Sandwich" – tenderized pork tenderloin (seasoned with salt and pepper, dredged in flour and deep-fried), topped with special sauce (made with mayonnaise, vinegar, sugar, and ketchup), lettuce, tomatoes, onions and pickles, or (on request) yellow mustard, onions and pickles, served on a butter-toasted bun. Dairy Bar (Since 1941): "The Mousetrap" – 'Ultimate Grilled Cheese Competition' award-winner: two locally farmed thick-slices of mild cheddar cheese, Havarti cheese, and Colby Jack cheese butter-toasted thick-cut Texas toast, panini-pressed and served with a homemade milkshake. "Colossal Grilled Cheese" – locally made Colby cheese, American cheese, Pepper Jack cheese, and four mozzarella sticks, layered with three slices of butter-toasted sour dough. Bear Wallow Distillery: "Hoosier Hooch" – ‘lemon shake-up’ (lemonade drink) and a shot of their own lemon-infused moonshine (corn whiskey). Hook's Economy Drug Store: "Old-Fashioned Float" – your choice of soda with ice cream topped with whipped cream and a cherry. Red Frazier Bison: "Dirty Tots" – deep-fried tater tots topped with jalapeño queso, ground bison (grilled with Worcestershire sauce and seasonings), 'Henry's Hot Sauce' (tomato paste, Korean chili paste, Louisiana-style hot sauce, secret spices and dried chili powder with seven different chili peppers: Carolina Reaper, Ghost, Serrano, Jalapeño, etc.), and green onions. "Bison Cheesesteak Eggrolls" – ground bison, grilled carrots, onions, red bell peppers and mushrooms (all sautéed with soy sauce), rolled in a wanton wrapper with a slice of American cheese and deep-fried, drizzled with sweet chili sauce. Orange County Fair, Costa Mesa, California Established in 1890: Biggy's: "Bacon Wrapped Pork Belly Dog" – three pork bellies (seasoned with sage and rosemary, skewered, wrapped in two-feet of extra-thick honey-smoked bacon), smoked for three hours in a mesquite wood-burning oven, coated in corn dog batter, deep-fried, and served with sweet & spicy Thai dipping sauce. "Flaming Hot Double Decker Corn Dog" – a two-foot-long corn dog of Texas sausage (smoked with pecan wood, coated in cornbread batter), topped with cheddar cheese sauce and sprinkled with 'flaming hot' chips. The Candy Factory: "Nitro Candy Pop" – cotton candy-coated nitro popped kettle corn (frozen with liquid nitrogen), flavored with grape, strawberry and blue raspberry. Chicken Charlie's: "Burrito Funnel Cake" – a funnel cake (batter made from flour, sugar, milk, and eggs), topped with apple pie filling, caramel sauce, and a scoop of vanilla ice cream, sprinkled with cinnamon and powdered sugar; all stuffed inside a 14-inch flour tortilla and deep-fried, topped with whipped cream and more caramel sauce. "Fried Peanut Butter Meatballs" – three homemade meatballs dipped in cream peanut butter pancake batter, deep-fried, skewered on a stick, and drizzled with 'peanut butter pu pu sauce' and powdered sugar. Bacon A-Fair: "Unicorn Leg" – a five-pound pork leg (fore shank or front leg of the pig), seasoned with olive oil and salt, smoked with local oak for 10 hours, and blowtorched for crispy skin. "Bacon Wrapped Blue Cheese Buffalo Potato" – 1½ pound Idaho potato, wrapped in 10-12 strips of bacon, smoked and stuffed with three pads of butter, sour cream, blue cheese crumbles, buffalo sauce, and fried chunks of bacon and two strips of bacon antennas. Grant's Tasti Burgers: "Chile Relleno Pretzel Cheeseburger" – ‘Best on a Bun’ award winner: two grilled beef patties (seasoned with salt and pepper) topped with cheddar cheese, deep-fried chorizo patties, and a roasted picante pastilla pepper (stuffed with queso fresco, Monterey Jack and cheddar cheeses, battered and deep-fried), avocado and tomatoes on a pretzel bun slathered with chipotle mayo.
Extreme Burgers Restaurant Location Specialty(s)Holstein's Shakes and Buns Cosmopolitan of Las Vegas, Las Vegas, Nevada The Billionaire Burger, Al Pastor BurgerBernie's Burger Bus Bellaire, Texas The Detention, The Fire DrillPig Pen Delicacy Long Beach, California Mac Daddy, Maple Jammin' BurgerClinton Hall Manhattan, New York City Fondue Burger, Sombrero BurgerMussel & Burger Bar Louisville, Kentucky Southern Belle, Cubano BurgerThe Shannon Rose Ramsey, New Jersey The Murder Burger, 2nd Avenue BurgerMel's Country Cafe Tomball, Texas Mega Mel BurgerThe Original Dinerant Portland, Oregon Taco Burger, Donut Sliders
Island Eats