Delaware continues to bask in the national glory of having six local restaurants featured on the Food Network’s Diners, Drive-Ins and Dives, as additional airings of First State-focused episodes catch the eye of new viewers each week.
Guy Fieri’s February visit to Mrs. Robino’s, Maiale Deli and Salumeria, Stoney’s Pub, Pastabilities, Locale BBQ and Farmer & the Cow has by all accounts been a boon for business, as each of these “funky local favorites” have reported a bump in interest from locals and regional customers alike thanks to the Triple D publicity.
But perhaps no eatery has gotten the kind of national attention as Farmer & the Cow, which, thanks to a mouth-watering recipe for their signature Crispy Nashville Chicken Skins, is the subject of a wildly popular video post on Triple D’s Facebook page, garnering over 230,000 views just ten minutes after it was posted before Friday night’s rerun.
The Facebook Triple D fan page reposted the video, generating 571 shares and 738 comments including some – like that of Laura West-Anderson, who said “America has the best food!” and Courtney Daniels, who said “Oh, this place is road-trip distance” – that made clear the show’s imprimatur would deliver more foot traffic from out-of-town foodies.
The video shows Fieri joining Chef Jasper Singh in the Farmer & the Cow kitchen (Fieri joked it should be called the ‘Pig and the Cow’) to whip up a batch of the vegetarian Singh’s signature chicken skins. Fieri was so taken with the dish (recipe below) that he said they would become a regular on his personal menu, exclaiming, “I want a side of those on any burger I order!”
Farmer and the Cow Crispy Nashville Chicken Skins
- Cover a baking pan with olive oil, lay the chicken skins out flat and bake for 25-30 minutes at 350.
- Nashville dry rub: brown sugar, salt and pepper, chili powder/cayenne, cumin, mustard powder, paprika, coriander, onion powder, garlic powder, Carolina Reaper Powder (*hottest pepper seeds in the world, according to Google!).
- Homemade ranch: mayonnaise sour cream pepper, salt, turmeric, sage, granulated onion, granulated garlic, parsley, chives, dried dill, fresh dill, a little bit of lemon juice, slowly add buttermilk (won’t serve this until at least 24 hours)
The Food Network has the complete recipe for the Nashville Dry Rub here: https://foodtv.com/31hrN30. But it doesn’t include the homemade ranch dipping sauce recipe.
Poke around the Diners, Drive-ins and Dives website, and you can also find a description of each of the restaurants Fieri visited in Wilmington plus the full recipes for Beef Braciole – the meal Fieri loved at Mrs. Robino’s on Union Street – and traditional Fish and Chips – courtesy of Stoney’s Pub on Concord Pike. There’s even a video on Luigi Vitrone’s Gorgonzola-Stuffed Arancini made fresh daily at Pastabilities on Lincoln Street.