Watch TODAY Show favorites, celebrity interviews, show exclusives, food, recipes, lifestyle tips and more on TODAY All Day, a streaming network from TODAY.
» Subscribe to TODAY: http://on.today.com/SubscribeToTODAY
» Watch the latest from TODAY: http://bit.ly/LatestTODAY
About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series.
Connect with TODAY Online!
Visit TODAY’s Website: http://on.today.com/ReadTODAY
Find TODAY on Facebook: http://on.today.com/LikeTODAY
Follow TODAY on Twitter: http://on.today.com/FollowTODAY
Follow TODAY on Instagram: http://on.today.com/InstaTODAY
#TODAY #TODAYAllDay #Entertainment
The game. >> Ar Fresco Cawthorn outscoring Shelley’s here wrote a cookbook with her daughter Ava. All cooking. Yes job and she’s 16. Well, she’s the author now. Yeah. What she contribute to the book. I got over half the resumes made its debut of The New York Times bestseller list. Yes, I Love
How you just add that in. This is my cousin my eye. I am. You are my full height and the start of the state 16. 0, that’s right now. Yes, you know, The New York Times best-selling author yet know my daughter’s probably asleep now
That she’s not. She’s like I don’t have to get up anymore. One for the dolphins. I see. You’ve got some. See what you make it for the Dolphins as you want to use the Miami it. Okay. So little oil and vinegar on some slice of cabbage salt. Let it sit.
I’ll let that vinegar soak in software. That’s what I know. You’re going to cabbage. You matching the Capitol. You know, I coordinate food my whole life here. So salt and chili. That’s the sound of angels singing. Yes. And then we come down here and we just build it.
Literally. We’re going to do a little mashed avocado on a corn. Tortilla is a good 40 for this, right? But in flour. But I’m team corn for the application like whenever you do on the fly here, right? And so the all caught on the board. Bottom is like nature’s glow.
And then we get into just a little steak on top to get the humble cabbage. But that vinegar little line to assess. Yeah. That’s just a little street food. So delicious. Yes. Snackable has chicken sandwiches show. Yes. Am I talking about a little bit cut.
Lets you get a look. He’s already eating. I love that. You’re you’re like, I can’t stop eating. Haha. Haha good. I’m so glad. And then in the in the still there. So the egg I myself because they’re all it. Yeah. Well, a version be here, but yes, she’s she’s at home
Reading the next football and golf clubs are painful, but I’m glad you asked because I mix in some of those old-school plan. Red Cross get like the big also. Yeah, yeah. It was like only one kind of bread crumbs that and the island are right
In the hot oil like this trying bubbling on both sides. It’s not a how do I know when it’s done? Because it’s just, you know, you just know. I look at it. You just know. It’s it’s like a built-in indicate about the sausage making. Is that just regular old fashioned? Managed to
Start? Yes, and God’s nectar garlic powder actor. It’s just really it’s just there on your show of waiting, Beyonce. That’s what I feel. And then a little bit of red wine vinegar and a little hot sauce. And if you do what I see,
I was like it’s but it’s garlic powder versus garlic salt. Well, I like the garlic powder with a sauce is because we’re we’re going towards ranch dressing, Caesar dressing. And you want that kind of Lori asleep, trashy, pizzeria, Garland or natural causes. Here are the side of the
Building. Check on the 11th. So we’re going to build a little mail. Let yourself what you meant when you put the cut that right? Hello, Leon. Yes room in the Chris Harvick. Look at that. Lovely, sunny. Let us love. Lots of shredded lettuce, focused and pickle.
Yeah. What kind of and butter pickle. It’s it’s the bill, right? I mean, it’s I’ll see you guys later. Haha. But everybody has to have that. Let us the pickle us right. We can even get a little like come on. It’s Friday. Yeah,
That’s God’s glue. And then also, you know, it has to poke out of the edges like the bread has to be his mom. People back their cooking. My stick for me that a lot of time you like to know all of that has a lot of love. That’s what, what?
Sunday football as often as Patriot. Don’t have a prayer to the Bahamas of plan. No. Have to get my new cookbook and stay home. Haha. Yeah. Yeah. I have a graduations. More today dot com slash food, Alex. All about. This morning. We’re cooking up not one but 2 fold and the
Theme meals in honor of the big game. Sunday night, Chicago Bears La Chargers bringing the flavor we brought in fit Master Jordan Air Erica Blair Chef. Good to see this morning. Let’s get right into the first one. Back to Chicago. Early 19, 100’s of tiny immigrants come over there making these beef is
Beef sandwiches with with like basically cheap cuts of beef there. Let’s slow raise. >> And it’s become now Chicago staple and it is amazing. And one of the cool things that we’re doing is we’re going to start with our jargon. Yeah, yeah. It is basically a way to
Like let your body know. It’s time to party in this time to eat a lot of jardinero out a call Friday. What works, too? So we’re just going to sit here and boil this for about 5 minutes. You go ahead and do that.
>> And then the then we’re going to start over here to get some really thin cut here. >> So worry, you can use deli slices of roast beef and we’re going to put it in beef broth. We’re going to get a little oregano. And there are also going to do some garlic.
And we’re going to let that simmer for 5 minutes because it’s getting even more flavor is so exciting. And now once you’re done, you’re going to save some of that Chardon era. Yeah, Brian, right here will pardon the bowl. And you’re
Just going to put a little bit on your actual scene. Was that? Yes, this is so good. >> That bread would be stale. How they would not use that brought to you. They’re starting their own you jus or they say in the Midwest, a great gravy to. And so after we
Do our roast beef or just going to put it on top like this. And this is where you get to be the artist. So you can get some of that chart an era and you do it. How you like where you can.
You can go to great Chicago. This is this is these are fantastic and it’s up to the position Chicago time Beats course the series I know about this also as well. So shout Portilla said. >> Was on last hour an hour in LA. We’re going to do some
Spicy beer braised beef. Talk us we are seeing we’re going to do is season that me so get that salt and pepper on that rose. You can use chuck or you can use shoulder. It is all up to you. And then we’re going to put that right in here and
We’re going to sear it locking in those juices and cannibalizing this before we brazen. And that’s the key to be. And one of the great things about this roast is that is so versatile. You can do anything you want. You can make this
Into tacos. You can make this in the past. Rest in peace is definitely going to get a little Mexican that what to get my morning Modelo was gone and then we’re going add some smoke into the ocean. So we’ve got to do both. And that’s what we’re
Going to put in there to give it some of that hoax. All right. Yeah, yeah. There it’s just a just as you can buy it in the can with the peppers already in there. I love and done for you. And then just get it right here. There was so
Gracious, 2 and a half hours. So go back to los. Lonely. Was slow medium, put it on the cover. Love about for a few are get put in a cross that if you’re a or tender up. Now, here’s the secret to this for these tacos. You had your
Co-star. Everybody has schools like, but you’re going to kick it up a notch. You’re going to make it sexy calls lies that he calls out for Halloween. Yeah. Haha. And so there you go in. You can add, you know, if you what we have heard, that is
Some of the chipotle sauce and you’re just mix it in there that elevate your calls office and it gives you that acid. Now, one of the cool things that you do, the sauce that you had in your roast, you’re going to save it and you’re going to
Reduce it because we’re putting that as our gravy not want my want to see. I want to see your football skills get in there and tackle that trend. >> Well, this fall this fall and that you do. That’s what you do in your crockpot. That’s what you do in your slow
Cooker when you’re breezing it. That’s what you want. You want it to just be hand tender. >> Getting your hands. A lot of our this board to make a sandwich. >> I haven’t many times on my ranch. I cannot tell you how many times everybody else got talent he worked for. I think
This interpretive he’s going to take you’re going to reduce down your be frost. Now you’re just going to go in. You’re going to go back and yes, you’re going back in France with the shreds you’re bringing that’s Austin. And that’s also
A little cheat. You can do on any need to have areas like it’s going to raise it. Is this the sneaky great? Oh, my. So haha, all you have to deal court on the ground and now we’re going to go right here to get to be an artist. Let me see
What you want to make it all. Go. All right there and get a little girl. She’s going in there. We’ll take a little and the good thing. Build a good thing about this is truly see. I use the same kind of be for 2 separate recipes. I have a
Salacious, super versatile. You can use it to beef up your tail off on or the site is how you want to do it. I couldn’t believe the onions on a guy’s house. Yeah. That’s a it’s just the 1, 0, my gosh. Yeah. Haha game.
>> It was one shed. Thank you so much for this recipe at today. Dot com slash food. Get ready for Sunday night’s matchup between Miami offensive Philadelphia Eagles. That’s given to 05:00AM when teams right there and race here known successful YouTube Channel Parish Coroner Universe huge. It’s got to recipes that are
Perfect for game day gathering from the new cookbook basics with Paris and this cookbooks, incredible man. And we have a lot of couples but this is like the new must have cookbook because of 2 reasons. First, it’s not just recipes you learning techniques. Second of all in the culinary world says
They can be on social media is quick to put out what looks perfect. No one ever spurs up. And this book leans into the idea of scrolling up. >> That’s exactly everything I know about cooking. I learned from making stacks up. So I wanted to make the readers
Little bit more comfortable thinking states seeing them as learning opportunities rather than failures. I love. That was fantastic. So congrats on the book. Thank you so much. Picking up what so let’s start with Miami. We think of Miami where we go with Casey is here. Well, I mean, yet as I picked a
Couple rescues, that would be great for game day. So we’re start with some really easy chicken quesadillas. All right, Miami, you know, the perfect poolside food. If you’re if you’re ordering food, poolside, I love the case of it. Yeah, right there. I got a chicken b***** that’s been butterfly.
That means we’re cutting it down. Saint are opening up like a book. I mean, that’s just a little bit. Just enough to demonstrate for TV. And then we’re making a quick and easy marinade of it’s here we go. Couple takes a while. Yeah, yeah. Where’s my beer? of everything there’s and
So I got a look at sports. We’ve got you parts that will allow lime juice of gazza freak. A guy that’s kick you. And I’ve got cayenne pepper and I’ve got to read, you know, a whole. But Matt in there and I’ve got some garlic, which of this
Crash. Because if you if you if you miss it to finally pass it through a gold pressure, you know, you’ve got little bits that are going to burn. We put in the pan. So I keep them whole. So gets the flavor without rain. >> This could. All right. So the howling a marinade,
The pounded butterfly chicken b*****. Exactly. This is going to be going out like overnight or 30 minutes up to 4 hours. You want to go too much longer than that. Otherwise you could end up with a not very, you know, a little over tender.
A check was touching sensitive. You know it. You can just buy rotisserie chicken and do that. Yeah, that’s fine. But to go to this or this is the actual love that. >> That works really great. Because once you’ve got leftover chicken, you what the school completely. Because if
The chicken Stu Hart, you’re going to put the drip the case again, leftover rotisserie perfect. So not not very cool side. It is going in the skillet. Yeah. Right in C. >> Now you better player a chicken b****** you guys are about. If I thought I know it’s the best
Way to go with chicken b*****. You want to get thin. You want to cook it fast. More surface area. Yes for and that was that way. Doesn’t dry at all. Could keep an eye on that for me. I was astonished read. It was let’s build one. Yeah.
So what does a new level? The rest are completely off. So that’s not to drop it last second. Slice it nice and thin. She’s, of course, 2 kinds of cheese course. Extra cheese. Keep it going. We’ve got that person. Onions. They’re simple. These have been
Sauteed with some simple as well. Spice is back open just down right up. And now I like using a lot of well, my fans to get really crispy outside symptoms like eating a tortilla chip case. Yeah. Inferred out some oil or you can just spread
The sky with some nonstick spray. Okay. We’re spreading the way down. Maybe a slightly bigger penned in this file. So this will get crispy. Not covered a state like that. Right to get extra melty and then serve up a but has got it. All right. We’ve
Got about not having offer Philadelphia. Here we go from Mike Feldman Siegel. Savannah, big a really important game when we do hear Philly cheese steak. Take on got a Philly cheese that. So we’re side saying peppers and onions in the span over here. Yeah. Just get that going South.
Thank you very much. All right. Then once those are sauteed cooled, we’re going to let him out on a piece of the flagstick. Now, this flank steak has been butterfly as well. Well, that means we’re we’re we’re cutting right through the center, opening up like a book, having it out
Slightly. And then we’re aligning with all of our beautiful stopping us. And of course, lots and lots of cheese. Are you provolone or wizard America? I don’t have a preference on. >> She must have when when is it really the case with or without right with? Of course, I live with all with.
>> Well, it will, Wolf, for some was right on at the inside. We’re going to do a part of what the flank that never heard of the year. All of them were going to roll it up and rolling it so that the grain is going this way
Right against that. Exactly. So once it’s like this where slice it this way? Yeah, yeah. Tied it off so that the the grain of the meter is running tender. Let you guys go Lucius for a down. We’re looking into it and you’re doing that.
>> I mean, I would like you to and you guys today at all the recipes there for us to great. The book is incredible. Basics. Babij pick it up. They’ll be order in stores next week. perfect spread for Sunday night’s big game. It’s a New
York battle. The Bills take on the Giants. For many ideas. We turn to turn to one of our absolute favorite chef sommelier. She’s in town for the Food Network and cooking Channel New York City. >> Wine and Food Festival. That was delicious. It’s so
Delicious. It’s so much fun. And they do really incredible work for a great organization called in God’s Love. We deliver deliver meals to people living with sickness. So it’s a really wonderful time of great food. Great wine for a great cause. Nothing better than that. All right. So let’s get
Into it. We’ve got a New York battle. Start with the Giants. What do you got? A? We’re making it my. >> Pretzel. Holla. Bagel dogs. Yeah. Haha. >> And we’re going to start with the do so. This is a super basic holla. Do really easy. I’ve got all the dry
Ingredients in a stand mixer. Flour, sugar, salt and instant east, which I love because you don’t have to prove it like active East purple pour the wet ingredients, just water AG’s. And I also that it was super nice and intimidating, but it’s not like it’s pretty easy. It’s so easy. And with the
Sugar and the oil in the eggs in it, it’s yours. So moist and delicious part to scrap a great first east to do that gets needed for 7 to 10 minutes. It rises. You can also rising overnight and now this is the fun part you want to? Yeah,
Absolutely. So we’ve got the hot dogs and the down here and you just wrap it around. Kind of like a mummy, OK? So you can use these for Halloween. A couple of how much is this like working with puff pastries are going to rise
About the same amount. It you can actually read just a little bit more in puff pastry. So these are really nice. You can shape these the night before and yet because when you know and whole dog, you cover the whole dog. You want to get
A nice tight wrap and lock in that hot so it doesn’t fall out. So now the gold price hearts I okay now. So we’ve got the what makes it into a pretzel. Is they take a little dog in a baking soda bath? Yeah. This is one cup of baking
Soda. I beat for an hour at 250 degrees and that intensifies the baking soda as you get more pretzel flavor. So delicious. These just go right in for a couple of minutes. And then once you get them fully coated, you can pack them off a little
Bit. You got the holla. You got the pretzel and I worked at the big house and they’re not all like so fun. Haha, the number one reason why I watch my fall is so that I can have an excuse to make my God. Yeah, anything like this and that supposed to
Be eating 5 and wash your TN. I’d watch makes a tiny. It’s also everything was on the everything. Bagel seasoning to love that. So that okay, I got it from a stir that my more ketchup and mustard. Really? Yeah. I love that guy.
Touchdown. Okay. Haha. Okay. Now we’re in Buffalo now are in Buffalo as the gateway to the Midwest. Not sure if that’s true. Haha. Okay. We’re making might Buffalo chicken hot day at all of the elements of a Buffalo wing. But in Kahului
You owe money to it with a spoon. It’s so good to talk slower start. The wreck was obviously have to have a carrots taking a salary sick when you’re having a wing rightly so that’s chopped up that staff and unions are in there to help with onion garlic. Obviously some glitter.
I like this. It’s all comes together in one dash human sprinkle in the 5th flower there, although our will combine with the butter to create a rule that and you want to cut that off or just a couple of minutes to eliminate that flower flavor
Pour in the milk, let that sink in and now you’ve got the case. This is important to the base of the whole thing, right? Is the base of the whole thing. And now we’ve got 3 kids and 2 minutes. So cream cheese yet. >> Blue cheese. Doing surgery in soccer cheddar, sharp
Cheddar from out in us and we should take in a house and you’re getting the most at the Buffalo suburb. Yeah. The hot sauce. Yeah. Not too spicy, but it has to OK and then with that are not using tater tend to cover it with Tater tots.
>> That’s 40 Sunday Food festival in New York area for a great cause for sure. And check it out. You’re going to be great at. >> And we’re back with today. Food loves football. It’s going to be a big, great football game. Fashion East versus West
Sunday night course here on NBC talking Jets. My beloved Las Vegas Raiders have a new coach and GM and got out. We can make this energy last. We’ll see if it can happen. We brought in the best chef here for this particular occasion. Cookbook
Author, of course, Matt Moore, Matt, could see Cerberus years really to against the will of the great food right now. Let’s start the Jets. >> This is something that really just me just give a cast-iron pizza. How do you pull this off? Yes, we have a
Bit of the great of New York against the glam of Las Vegas. We know it’s going to be a big showdown. I think nothing is more equipped to Central New York than a great pizza. And I like to say that you can make a really great pizza at
Home. I’m going to show you how you can make your own do. Now. That being said, I get it’s game day and sometimes you want to take a little bit of a shortcut to us about a store-bought dough. That’s totally cool to your local
Pizzeria. People don’t realize, oh, yeah, a couple bucks will get you. They’ll give Europe. So we’ve got some flour here. We’ve got our Houston. We also have some salt. If you can help you out. We’ve got a slurry here of warm water and we’ve
Also got some sugar and that as well. And then we’re going actually add that all of well as well of oil. And then what we’re going to do is just kind of put this down, put it on a low-speed will add in the rest of that flower. I’m actually
Using bread flour. You can some of that with all purpose. But I like the consistency that red flag was going to get. So that comes in gradually. We mix it until it basically becomes sticky. We’re going to roll it out onto a floured
Surface and then we’re going to need this by hand for about an overnight proofing situation or not to let it go for a minimum of about 4 hours. The longer that’s the better get it is gameday morning. Totally, totally fine. And after you
Need that, we want to let it rest for about 10 minutes by making year. And you’re actually kind of getting 2 for the price of one. So you can actually cut it in half. And then we’re going to roll this out into kind of a 15 and
Shape to fit our cast iron pan on a roll this over at this over the top. Now, one of the things I like to say here is that I’m from south and we love our mamas and we love cast are looking south. What I’ve done is I’ve heated this pan about
10 minutes in the oven at 400 degrees. And that’s going to allow when we put the dough in this hot already was going to stand over oil down the line or not. That’s just a season cast iron pan and we’re going to build this like any other
Pizza. If you can help me out, we’re going to add a little bit of salsa on this cast. Our pizza. >> I’ve been I’ve got done. Cast are baking but not a pizza. >> So a little bit of sauce on using 2 different types of cheeses. So we’ve got our classic mozzarella cheese,
Which is going to give us that we can we, you know, multi love that we have here to job there. Thank you so much of this is something I want to do with my kids at home. We also have some Parmesan reggiano cheese, some dried oregano and listen.
And this is New York. I didn’t come to play or front. We’ve got sausage. We’ve got ground beef. We’ve got ham. We also have some bacon, everybody’s favorite and we’re going to finish this off with a little over half a cola. And this is
Going to go into the oven for about 8 to 10 minutes that it’s going to be Super delicious. Going to go has appeared everything. All right. Great, right? Yeah, you know, I was right. All the means to you, Las Vegas, all the nose for some great restaurants, great steakhouse. I’m also a big
Believer that you can make a great steak at home. And so what I’m gonna do, whatever have friends over in East Nashville, I often like to have maybe a little bit of a company month to that. It’s I’ve got a little bit chimichurri. So it’s
Just roughly chopped parsley that we’re going to add in here. And this comes together to launch the missile launchers, great as well. And then we’ve got to the rest of our ingredients here. So we have salt pepper dried oregano mint shout, red chili. And some garlic says this is
All going to go in here. And then what we need is to give it a little bit of a bite. So we’ve got our red wine vinegar that’s really going to stand up nice. And it’s the fatty this of the state out in our olive oil. We will mix
This. This is something that you can do all of the newts or you can do it a couple hours and you’re not going to let this is what makes it. I’ve got one over here, too. So I have to tell you, I solved one of the few minor differences in my
Marriage by going to the local butcher shop. What? How did that help your marriage? Well, my wife loves the tenderness of a filet mignon. Right? And I like the beefy flavor of a rabbi stabbed. Of course. It’s a huge yeah. You can have your steak. I needed to do. I was asking
For the rib-eye cap. Okay. So this is coming from the cap of the rib eye. It’s also known as the Spin ALICE Muscle. And so what’s cool about this is you’re going to get that tenderness of the rib-eye. And you’re also going to get
The beefy flavor that we love, you know, similar to the delay and that flavor as well. So I like to I got about 30 seconds left to tie this around that I had this on is going to grill season. These were all due to full. My reaction that
We all love cook it to about 130 degrees internal to cutting against the grain of putting it on this. This Christine E it’s going to come off the grill. I think it’s really appropriate to have a piece of meat hanging around the NFL game. But I
Think we also want to class it up a little bit. Just gorgeous. We’re going to our state sales. The deal for the Las Vegas. He winds with today dot com slash food has all this >> That heavy. But I mean one thing it’s today. Food loves
For Bob this morning. It’s a matchup but the taste but the L a cheeseburger sliders versus the San Francisco pizza. Full of art sour dough. Every one of the test kitchen table is so happy with outdoor much Ali cookbook, author and host of the hit show
When you 2 are in the kitchen. Hi, Laura. Welcome. >> Yeah, OK, so let’s do sliders. First solo around me. These are fantastic. And so so easy, especially in the colder months and you don’t want to light. Yeah. Built next slide is yet to take some ground before they could check.
And you can use Turkey as any ground beef that you like going around that Brown wants that Brown’s it becomes just delicious. You can ask some garlic onion and some steak seasoning. You going to go ahead and cook that just until the onion is my son translucent. And one of the key
Tips for me, it’s at a little bit of cream cheese because what about double glue in a way it keeps your ground beef from flying up all over the place. Then you got to take some Hawaiian was really any soft, although I love the Hawaiian
Let like I do actually yet either side is going to go ahead and cut them was honestly in half. Okay. Going to add to ground beef topped with the cheese of your choice. I’m just a fan of American cheese with my burger by putting it right
On the yes. I can tell if you want to mix a go a lot further. Okay. And then you can make a topping which consist of some butter. We’re sure saw some time seasoning and fresh garlic and you’re going to go ahead and brush the entire top of
More sliders with with your sauce. Okay? Yes to top. Okay. Not the bottom of the baking sheet cover with foil in the oven. 15 minutes, 3 minutes and what we say. Oh, my goodness, isn’t it? So a second, she seat a Senate
Trial. Take a small piece of pie or Maisie. So good, right? A doctor. Incredible was so much better than outdoor sliders. They say that this is the best thing I’ve ever tasted. Tell you. Well, now the move on to one of my favorite
Things, which is like a giant garlic bread and taste like pizza. And it’s phenomenal. You going to take it’s our job. We all were really young giant, rustic loaf of bread. And you going to cut it about two-thirds of the way down in
Both directions of I put it like so. And then you’ve got the stuff that you kind of stuff it with some pepperoni and mozzarella. But before you do that, you can make a garlic oil, which is olive oil, garlic, a tie and seasoning,
A pinch of hot pepper flakes and even a brush this mixture or actually think using this. A spoon to support morning. It is so much easier, Ben. So want stats from Florida, but you want to brush the outside to yes, once that’s
Ready, you’re going to go ahead and take pieces. Much of it here on a tear. Yeah, it’s better that way and you’re going to stuff. It literally. Literally stuff. Yeah. And stuffed pepper only all over add some freshly grated parmigiano bake. It covered 15 minutes uncovered another 15,
20 minutes. And then when it comes out, it is literally a giant piece of >> pizza garlic bread. Mean when we say every bite a little bit differently, I just want everything to a little bit different. You have to weigh and slider versus pepperoni or
Read what to do it. When we say this is probably going to go for the pepperoni pull apart, what tie breaking vote. The slider with out much swell or these are awesome recipes to try the ice where that’s the best fighter ever and the light
You see and it’s so easy peasy. Okay. You can find these recipes on our website today dot com slash food. >> Anderson Ryan for the authors of the best selling cookbook ever written. But what does that say about it? I live and cooked by with some. If they can do, Lord knows you
Can, Craig, you get mark saying I can start us off here. So let’s get to it. Our chicken tender. That’s why we’re going to be chicken tenders. These are actually sour cream ready to continue to appear to be. Your thing we do is make art
Support lead. It really simple. We’ve got some sour cream and here I’m going to put a ton of cilantro here because I love the stands and watch may be too much put a little bit of that out. It is some support layson adobo sauce. We’re going to do
A little bit of mayo. All right. And then we’ll put in some lime juice. And honey, are you going to do what you normally do? Magic on TV. We have to end this. There it is, OK, now we’re going to come over. What we’ll do is put our
Chicken tenders into some sour cream. What a little onion powder and some chives. And yes, I do. I do with this is, by the way, if you want to use Turkey, you can do that as well. But we’re going to marinate this overnight and
Sour cream. Yeah. Take it out of the fridge. Be very juicy. Berry. That’s why. Yeah, it’s a it’s a new look. I have on a journey. That’s a start. Thank you for having the labor to defend market with us today, right? Yeah. Haha. All right.
So then we’re just going to read. These are some panko breadcrumbs after to come out and put these around here. They were male overnight and overnight. You know, with that peco that’s panko bread. You can use some other stuff. But tank is really easy to use. Then your take your breaded
Chicken. You put it right in some hot oil. You want to get your take on 165 degrees. 8, you’re good to go. You’re going to put this out a big, beautiful trade. Talk about kale, tailgating, Thanksgiving Christmas, do whatever you want
To read it. That is easy and you see what was going on. All right. Now for the better this. All right. So out of every time lasagna has one major problem. It’s not tailgate friendly. It’s an ugly either, especially if you’re working on a paper plate. Yeah.
>> So what we’ve decided to do is go ahead and make this handheld for football games. So we have meatballs that we cooked on the grill. Yes, nice smoky flavor. So we grabbed the pasta. Okay. We’ve got about 30 seconds was all saw. All right. You know what? Let me show you.
We’re going to roll all this up. Yeah. Thank more oil and more pack in the oil. Now we’ve got you got to see that. >> She was inside. I was trying to with that said handheld where it is. Yeah. Yeah. Friday. It’s insane.
Trips. Yeah, man. It’s a big Sunday. I think everybody can agree that Nashville and Kansas City are never having great food. Yes. First, let’s start out to put you to work. This is a Greek smoked rib. You’re putting together a driver upset
When it comes to us. All that we pick up our Greek ingredients. We’ve got a reading out restaurant, pepper little bit of garlic. Kind of the little secret here is going to be a little micro playing. Let’s yes, that’s a little bit
Of brightness in the city to that. Once you get that on a jury, what we’re going to do is just liberally seasons, both sides of that and use it as a longtime hour before only the night before let it set up rich and then we’ve got to grow up
And everything is kind of related direct heat. We just want to put these on over direct heat. If you’re working on a grill, we set up like a to zone 5 or maybe a little bit hotter on one side. You’ve got gas or charcoal pushed to one
Side. Flip it on the other. Going to put that on for about 15 minutes. That’s going to set the rip. Then we move it to indirect heat with that low and slow to act. Rest of the idea here is to create a little bit of a mock. Saw a cloud or a.
>> I love that. We get little swirl right here, honey, and hear the county is going to kind of help caramelized that can help space this over the top and then you can see what we’ve got. We don’t want a fall off the bone. That kind of
Implodes on you. We want to fight off the bone. It goes really well with that cold beverage you gotta out there as well. So that’s good. Kansas City over. Here we go. Here’s a tighten up and export. I like time over the last couple years
Has been hot chicken. We’re taking a little bit of water. We’ve got to use his right to save it for pork chops for check in for Troy. I got a little bit of salt. We spend that up and we’re going to air date this. We’re going to grind
It essentially overnight or at least 8 hours. Once that comes out, well pad it dry want to dry and they will take us a little bit of salt. Put it over here now. Listen, I live in East Nashville on good hot chicken is good fried chicken.
Yeah, but it is. That’s where we’re kind of quirky yet. So we’re actually doing this is grilled. Hot chicken. Put skin down, get nice and crispy kind of the secret here is that a hot chicken is not like a a Buffalo South. Also has a lot of vinegar, right? We create a
Little bit of canola oil. We had brown sugar for some sweetness and then our spice comes from the cayenne pepper, our Kai and you can dial that up as you want. We can make it mild. We can make it media. We can make it a topic. We’ve
Got a little happier and we have black pepper. What we call this in Nashville, we call this the mud right as it comes out. We’re going to take this check in again. Kind of skin side down. I’m going to roll it around and we’re going to pick
Up all that delicious seasoning at flavor. It is Nashville to all service, very classic love or a little bit of white and the finish to go today dot com slash foods where you’re going to go to get this recipe. >> If you’re looking for the perfect spread for the big game
We got here. Joining us is Carolina Santos, the FSU, the executive chef of American Bar right here in New York, the culinary director of the grant or hospitality chef. What are we cooking up? A smell so good. I got on that. So we’re going to do a friendship bridge deck and then we’re
Going to do down. They’re crispy artichokes, fingerling potatoes with the parsley. But first we’ll start here. Okay. They had a meat is the most important and that’s very true with this as a fillet. We’re going hahahaha and some Saul Katz and so have the the other side other 5.
And you kind of doubt that I take this guy, put it in their writing your cast yet. We want to make sure this is pretty hot. I want to get a nice here and I trust I face. I’m going to put this to medium. Rare is what I think
Is ideal. Yes. Like 130. Okay. Right. Just flip flip side, we’re going to like I would say like 2 minutes whole fast forward. Annabelle’s fast or leave it hanging out over here over here we report. >> Look at the making plots officers the dipping sauce for
This. So much depth. Okay. So we have used pepper corns. Yeah. You want to especially as Nash of you’re going to have fun. Have fun. >> You got it. Yes, okay. I made it. What do you do it? Sorry that we’re going to grab that scar tissue, OK? And we’re
Going to toss it into this. Take down. Okay. You have a little butter going here. We want to drop those in there Yeah. Keep keep talking my shot. Okay. So we have the peppercorn butter here. You’re not alone. Whiskey. Does it burn off for now? I’m just not going to go
To here. We’re going to add a little fast. You’re going down and then we’re going to add a little bit of the stock. The stock would reduce I had then we would add a little bit of heavy cream. Yeah, reduce as well. All right. And then why not add a little
Butter? Okay? Right now that make us make a sandwich on making ourselves time and again, we’ve got fighter. We’re going to be yet. We’re going to put on some okay, let my Nana little a little chief and we have that 3 guys. How is which which say
She’s the by doing this with this? But you know what? You can even do? I check. We would put the unit. We need to put it in. I buy 51 getting your special sauce. So you got a girl? Yeah, yes. Haha.
It went at it and said the only have a minute. All right. Let’s okay. We’re going to jail the over here for the crispy artichokes. We have taps or egg yolk. My gosh. What basically blend that we would try this on idling all that kind or breaks. I’ll
Little parsley now. We’re going to try it all out and we’re going to right. All right. We would cut these unhappy little guys were hardboiled salt water. We’re going to add this into some kind oil. Let’s be careful here. What I’m doing. Okay. Haha
Artichoke and our job. So now you don’t come in. The annual only is it. loves football. This award-winning chef and author Sarah Gurr Lindbergh my God. It was the name. >> High. Gosh, though, of you’re making a roast a chicken with so many peppers, ok, this book is about listening to what
Your vegetables want, what you really like? I actually think that they talked to me sometimes until we all like Sarah, I want to be in this pan. Okay. I want I want to you here on top. Okay. Okay. Haha Whitesell all about yeah. I like to just come from Cheney’s because they have
Built in the city and brightness and pop. Are they a spicy? What is there? Not a great time. Yeah. OK, regular. All on something. All seen penalty. Here’s you want to pop. You can write in the oven to get super hot. So this would
Be a hot day and thought goes by the end there, though it in the oven and then and you get your butcher. Are your grocery started to a stache act? Check that box. So that just basically means you kind of take the backbone. Now it’s
Flat out. Totally roast. Yeah. 100 1%. Okay. Even put that right on the peppers to your chicken. The juices are going to grow. Did you put like salt or anything on that? Yes. Get all the knobs and I can set up. Okay. Got you plop
It right on top. And then back in the oven back and having them at this. Like a beautiful look at that and crispy scan. Oh, my gosh. Wait. Haha. So then now that’s where the arms are going to come in. Like what are rosemary parsley,
Lemons that? Oh, yeah. And Jews come on girl and you’re going to pour this right? The check that that’s right. On top after this cooked all the way. It’s all the way down right now is it’s like it’s almost all that case can add that and
Sauces a one pan, your sauce, your bags. Yeah. All in their jobs. Ready to go. Okay. And look at that. Look at that large donors like hot on our. That’s exactly all the way to ask you guys. What do you think? What the bird ate? My probably. I mean, haha.
>> The peppers are almost better than the check that really. >> He the Packers at the scene that and brightness and awe. So that was some rice or roasted potatoes. Haha. All right. What’s our next case now? I grew up eating baked potatoes
On a weekly basis. Yes, yeah, that’s right. So my secret is to get them last walk, right, wash and scrub them and then put the salt right on the potato at all. Sticks to the skin own weight and then you put it right in the oven and
Roast them on the banking. And I ask you, do you post for around a no? Why? Why? Why the floor? Haha, don’t do it. But really crunchy crispy skin. How they got it. How to make it for you. Make it for about 25 minutes until they’re tender.
Okay. Then out broccoli. My childhood favorite vegetable rockley leaks, garlic salt. Hey, this a little bit of butter. This is a great way to get that. She’s in to your potatoes for all the kids. It’s also good for you. So yummy. So we’re going to saute this and I know the check here.
I like to add a little bit of water. Cover it and that’s team. Yeah. Okay. Take that and put it right into the food processor. Okay. False K light shot a little bit ago. It slows ads. You don’t taste cheese but it just adds a little OK?
Well, yeah. I mean, that’s the guy. The best baked potatoes. I mean, yeah. And then what? And then creen trenes she >> where’s all the skin? Why she was. So you take a look at out to those without ads or potato and all. Haha, thank
You. Lights a stop. The potatoes up and then I save a little bit of the Brock and then won the Pan. Yeah. Haha. Yeah. Because I would love to see that broccoli in all its >> Haha. >> Did you see that?
This is who? Yeah. You can find these recipes at today. Dot com slash food. >> With today, food loves football has joined now by former NFL player turned professional Food and Seth Tobias Doors on a SEPTA bus. Good morning to you, sir. Good morning. Good morning. Let’s just start there. How do
You go from pro football player to a clean shot? How does that happen? Well, I mean, we always eat good food, you know, you and they want to see how you get actually cook it, you know, growing up in the kitchen with my dad. And it was
Just something that was a great transition for me. I love. I love it. I would send about these dishes. We’re going to start with the Denver distrust that. Yeah. All up in your beacon, Jim Oberg. Yeah. The sentence that was due to
The FDA. So we know just let’s start off with those small knife cuts. No one gets in. The bill will get to use goal. Get a good stop ball. Okay. To use cast iron Skillet. You use a cast to see you. Go as a huge star. What else to
Add an addition to their knees, the use of garlic Jalapeno. Well, okay. Okay. You see smell it. You got that going on like that? Yeah. I like that. We’re going to pay. You know, we start, you know, we’re big effect that we’re and from my
Actual basis. What if you don’t set? Yeah, that’s the that’s what do you think? In fact, you always do a convalescent hospital. Logan is vacant. You know, you boy has just begun to ignore cook that down. So you cook that? Yeah. Could get down that
Brown sugar, brown sugar land owner. That’s the road to go. What is what companies not to have a side business. All this goes in the day. All this goes and fans could get a good that they go. Well, you cook that could that down for about 15, 20 minutes.
And welcome to be for you right here. We angles before has been right here. We will season it up a little bit of salt and pepper salt and pepper. We’re going to add the garlic to actual pat. Why do you do
That? You want get your flavor so you up and couldn’t up that good garlic flavor and they are all while it’s in the burger. You get that extra crunch. Expecially goodness in that borough which you get your bird and magic gouda cheese like to
Have your good days and did not eat. He’s you know, you want to get that good flavor from it. You want so many different aspects got around. So there’s going to be get uniting this from the U.S. Mobutu. You covered it up so you so you can
Get your cheese. The Mets. Are you get that? He’s not even exactly okay. And that we just going to stumble over toasted Broncos have been, of course course. But it’s a burger. Get you let it. Yes, I had to make in jail. That’s what we make doubts that ban soon. Just keep that.
Yeah, OK, let’s make sure we give San Francisco fans equal time. Yeah. This is the place to it. So now we’re jumping over here to LA I will cuddle mask or hood. So good at you. And he is yeah, Ocado edge and garlic and
Cilantro want to thank all the good things. All the things that are just let me just we’ve got to add a little bit. Just so happen to that. I think that it is that they can show this is so great. The yes side. What use is in the shop with? We’ve got a
Little bit of humor, William powder paprika. That’s that’s setting up. Just toss together. Toss that in it. It’s a good mix. Really good. So you got to all of you got a guy up and already to seeding up. >> And a real hot can really. Haha looking shot stern.
It is good to eat the cover on both sides. >> What we have here, what’s the eyes? Light broke us teams. But you want something like to play before we get to Christine Zito Sechrist these up the Tahoe CA do mask that. You >> Try to get the love. Oh, my goodness.
>> Like all the different extreme, which when the game Sunday, 10% for a while, you know. >> Trent Williams as Mike lies. So yes. Geoff Tobias, thank you so much. Thank you. >> For the recipes as always. Today dot com slash food.
>> We’re back with today for love football. So here to help you with the menu is Leah Cohen to the owner of Pig and Cow and Pig you back here in New York. A girl. Oh, my God. This is so exciting. OK? So what you’re
Going make the ultimate wing. Okay. Due to winds case one is it. And honey butter Wings. Yeah. Haha. So we’re going to start by just season. It was. I’m sorry, all that. And so and we have some eggs. And this is going to help coach every July.
Yes, it’s a lot around that are out to us that my restaurant, piggybacking on the town. So you put the egg wash first and then what? And then we’re going to hold it in the fire. Just are here. Put it in there that. And so it’s flour potato
Starch and baking powder and this heinous star, really nice and travel case. You’re old those around around. And that’s up from here. And so we’re going to try to locate and they’re going to get a really nice and how long you cook
Those. I cook for about 5 to 7 minutes and then I actually turn the heat up really high. I get them to really call, right? Let’s make your sauce. Okay. So this is the Korean honey butter sauce. Yeah. A lot of other there. Of
Course, a lot of garlic guard. I like guys a lot and then go today. Yeah. And then we have some fish sauce. How is the some bad lights? These I’m doubt that the and then these are the these are for the whole way. I am on the season with salt pepper sauce. The
Sauce is Paul Tahi. It’s like teriyaki sauce and we’re going to hold these of starch and then haha actually be big. These are big and you can air fry way, which I love the year. Have the soy sauce have some sugar, some stock as you want a
Little b**** in your in your sauce. All right. Let’s worry. Good girl, OK, we’re going to take you all. Love it. Haha, you have done a fantastic job. Thank you. And then we’ll top. It was just me. Love you all. These >> Okay. When it’s cold outside, there’s not much
Better. Nothing better than a hot and hearty bowl of chili recipe is just what you might need for a busy week night. Dina DA Lisa gone. Sir is an award-winning home cook. She’s the personality behind this shift girl dot com. Just such a cool, clever name. Haha. This seems like the
Perfect perfect recipe, especially for today. It is like what’s like you got that chill your bones. You want to get out. So let’s do the still a little bit different. Those tomato base we’re going to go for. I’m a white chilly. A little bit coconut milk and they’re like you’re going to
Start up with your onions and garlic. We’re going to talk to a little bit there. Okay. And then put yeah. And the panic. A little bit of coconut oil coconut you. I’m a big fan of coconut away at all. This is for you, haze, onion and garlic
To a Yahoo. I like 2 minutes to 3 minutes. Just want to make sure that it’s not that wrong. I mean the flavor and having a look at your TV, your spatula it. Harvey Party came to visit American girl who also throw in something for spices. We have
Some. Yeah, his spatula where you put in there, you could play straight. And that is no problem was supposed to go. Haha or you. I thought that alongside the unit are like for a little bit to up those skies. And I don’t think it’s all
Going here. It’s all, you know, is going to dump it. I don’t think that some chicken broth and there we’ve got some current will take it. He usually gets green chile like a little spice. Have a hit friendly or not. Really hot.
Chick pea size. Let you know you could do is you could just take the chicken that’s in here. That’s kind of falling apart and put it into can just make a key study with it. Yes, all right. Come on down. What’s that? You? So they’ll
Look, we’re going to shred our chicken is how you do it. Yes, Richard, checking and just going to take it on and it’s going to do that. Rotisserie chicken. You buy the question or you could tell that he’s reaching out and guess you
Could use that as well. And again, like I said, look what happened? Yeah, ever seen that either. Look at that new track for the new year here. We got word just yet. What’s in there that so this is what we breaks out. We have the cornea,
The chickpeas. So do it again to can he here? Yes, yeah. It’s really soft. You couldn’t take it out. You shred it up and then you put out other here. A little bit of coconut milk. Okay. Another couple of men that did
Not make it home. It is there. Yeah. Haha waiting. I got you got to love the to do work. It will come out about your okay. You’re going to let that cook down till thickens a little bit. What have you done here? They put it baked potato.
Yeah. And I just needed to be a little bit hard to hear why. This is the kind of recipe that’s great. Even for the next 2 or 3 days talking about right off a cargo. Yes, we’re going to go and we’ll give it a nice little squeeze of lime here.
A little bit. Jalapeno hot like you. She’s I mean it whatever you want to dream up to top it with you talked with you go for it, spicy and delicious, but not too spicy. That’s what I love that. So but I didn’t want you can
Even do a little bit of want to kick up the high spike there. The better for me. His delicious and hearty and yummy. Thank you for this one really got me. And you can get this recipe at today dot com Sector Street. >> All right. This morning in today’s food, a hearty meal
That’s packed with nutrients. Help journalist and author Max Louviere is here to show us a recipe from his new cookbook. It’s called Genius Kitchen over 100 easy and delicious recipes to make your brain sharp body strong and taste buds happy. That’s a great combination.
>> That’s a lot of promise. But the couple livers. It’s the only cookbook. I think that can simultaneously shrink your belly and grow the brain. Wow. Yeah, we’re excited. So. >> Brain foods in particular, what in this recipe would make our brain smarter? >> We’ve got every aspect of his recipes calibrated to
Support brain health and mental health and according to the latest available evidence and it’s delicious as well. Yeah, yeah. So this is mole a chilly a lot of the rest of my book or internationally influenced and inspired. And so we’ve got our
And showing what he Chile is right here, which I don’t want to spice people. It spicy food every day have reduced risk of early mortality by about 14%. So it’s cloudy. It’s basic food. That’s a that’s a nice perk right now. So we want to
Do is we want to combine the mushrooms with the chilliest, but these are drive. These are dried mushrooms was raising drive. >> We like isn’t right because they have more of him on waters rise morning. >> That’s perfect. So we want our studio here. So you want to
Talk about a cup. Okay. Well and water and typically when you’re preparing us must be at home. You want to let it sit for 10 minutes. That’s perfect dried mushrooms. As compared to freshman, they have more of that mommy flavor with mushrooms are known for in the
Dark, much from the Mormon, the flavor. So there’s not a witch much comes along and using trees. You let that sit for 10 minutes and you put in a blender to puree the concoction. Now, what you want to do is on a couple of an onion.
We don’t want any bloodshed on the set live, but on. But we have our chop onions here. And then we’ve got delicious garlic and we’ve got a lawn. Trust them. So we don’t waste any of the slaughter a so using the stems which actually have a
More potent cilantro flavor than the leaves. The leaves are great for a garnish that really beautiful as well. We’ve got a chopped onion. We’ve got our cilantro stems. We’ve got the garlic garlic is, by the way. A wonderful prebiotic fiber. Really good. Forgot health. Okay. Heck, yeah. Also get to
The hard way thinking. So here we have a crock pot. It’s a very thick pot. Really good for evenly distributing the heat and we’ve got our sliced brisket. Not a big fan of grass-fed grass finished beef, but many people do is a very
Nutrient dense food. Great. So we want to do that. That’s OK, that’s still good for the Fed is actually quite helpful. Yeah, it’s a the source of Omega 3 fatty acids that source of vitamin D and pristine protein. OK? So you want to put
The beef in the pot like so that olive oil. >> I saw a condo times, very heart healthy, chemically stable for Heidi cooking. So we want to use a kind of oil. Well, why avocado and well, it doesn’t impart a flavor like extra virgin olive oil, though. So it’s from a flavor
Standpoint. It’s neutral. It’s very heart healthy. It’s rich in monounsaturated, fat. And the point of this step is we want to get a nice char on the outside of the brisket. We want to we want to develop across across on the surface of the brisket, which ones are really delicious now feel
So. Yeah, you do get off. You want to cook this for a little bit. Maybe about 10 minutes to get that nice. You’re going okay. We also want to for the onions in the pot as well. Yeah. Get your hands. Dirty Maisie. Yes. You want to cook
This about the girl like yeah. For the garlic. The stems. It’s tough. Look at it. You can smell in the car. Okay. Yeah. Again, the cross on the beef is key. >> So yeah. Around that up. You want to do everything else.
Yeah. You want to run it up because it lends a really nice out to you. Don’t want you don’t want like a uniform consistency with cocaine and you can also use you can use whole brisket. We decided to chop it up in a cold front. It would be easier to to shred.
What are the some of the spaces are creek high? So here we’ve got a little bit acumen. We’ve got to read. You know, we’ve got chili powder to see. Want to add these in. I know this looks like that. Yeah, they come in different in different forms, but typically,
Yeah, we can for hours on there. Well, again, spicy food is really great for your health, if you if you can. So that you don’t know that is this dish is too spicy. You saute this and what goes you saute that and
Yeah, it’s already starting to get. I mean, just yeah, not so we only have about a all right. So that we want to throw in the diced tomatoes. Okay. We’ve got a bit of a tomato puree. Throw that into the mix. Chicken broth. We’re
Compressing time here. Yeah. This is bone broth. Bone broth of bone broth. Is rich in college and taste the same as regular bra. It it a similarly. It’s not super. What makes it the Mueller to them. Only we at dark chocolate again. Well, yeah. So we so this is the finished.
It’s almost finished. Want to dark chocolate to the he’s in a really good for the heart to start around. Did I miss that? One of the chiles in the mushrooms go. We put we put the puree. You’re meant to once you cut
Rate, you put it into the okay to this. Yeah. He sure to check out his cookbook and this recipe with Matt Lauer date dot com. So much for that. here for today. Food Brian Baumgartner starters. Kevin on the hit NBC show the office. >> And office fans will definitely remember this iconic scene.
>> At least once a year. I like to bring in some of my Kevin’s famous chili. The trick is to under cook the onions. Everybody is going to get to know each other in the pocket. I’m serious stuff. Up the night before pressing garlic and dicing whole
Tomatoes. I toast my own ancho chiles homes. It’s a recipe passed down from the loans for generations. >> Oh, yes, yes, right. Became serious about Chile off-screen. So funny. So now he’s compiled. Listen to this. >> Some of his favorite recipes and the seriously good Chili
Cook book. How many recipes is a 10477? How did that? But I’m like, OK, this if you like Chile, this is and this is the before that scene. You want to show you guys? >> I know. I know. I’ve never met Chilean all I’m I made it
One time. It was like football season. I posted it online. People went no. Yeah. They went crazy and I thought, OK, I started getting into it. It it. Thank you how to work. Nicely done. It’s funny about that scene as it wasn’t even
Like the whole episode. It was a 30 seconds of the beginning of the show. All this I well, it always makes me laugh. When I say to people I meet them like what’s your favorite episode of the office? And I say that a chilly one about 90
Seconds. So how do we get started? We want to make at Kevin’s signature. Okay. This is this is my recipe that I have. I don’t know if it’s his famous Milan. Are you going to go there, OK? And and now it’s about it’s about shopping.
Okay. Okay. So we’re going to chop very carefully. And then we’re not going to chop back carefully out more. We’re going to chop and we’ve got some some vegetable oil. And here we’re going to add it all in. I had to we’re going to put it all in
There at here is here’s where Kevin and I are similar. The the trick truly is to to undercooked the idea, OK? I don’t want to the 2. Yeah, yeah, that you want the onions to be translucent know that we’ve got some some garlic. We’ve got some onions and we’ve
Got some green peppers in there so that I took it out and then fast forward. Yeah, worth we’re still here. Ow. You helped it to not get fully caramelized year once. Once that’s cooked down, then we’re going to add in you could I was working. I do.
I like the ground. Turkey obviously also use ground. Be sure. And we’re going to saute that in there with the peppers in the onions and the garlic. Now. Here’s another trick. Okay. Okay. You add the tomato paste once the turkey is like brown. So it’s not that we’re not brown brown the pale.
That’s right. Some of the dozen NATO flavor. And yes, and it it to me. It’s sort of combines all the flavors together. Now, this is not lightly browned. Well, we’re going to and it’s going to be it is television. Oh, yes. And so we’re going to combine that all together now, once that’s
Brown. >> Anything can happen on these. >> I don’t try this one. All right. Once that’s brown, right, then we’re going to do. We’ll have some diced tomatoes are going to put those in canned diced tomatoes dot com and diced tomatoes. Then some tomato sauce, right calf right
To one of the spices. And we’ve got some. We’ve got some record. No one got out with flair. You can do that. Haha. And we’ve got chilly to the jump a little. So that’s the antithesis of this offense. How messy is your kitchen,
Where totally allow and what you as and when you have to be. And that. So the beans beans with chili sauce don’t don’t drink like, OK, yes, but you add that when we’re about 20 minutes away from serving because you don’t want you
Don’t want to get the beans. You don’t want it to be over. All right. Let’s stop to begin with. And this this can be cooked all day. Yeah, you can reduce it all the way down and then just add the being. So when you’re ready to serve her justice.
>> A really good. I was just talking before. My husband doesn’t like cumin. Lot of this 2 minute. This is the perfect chilly. I can make it home for you. You’ve got Ryan to another. Yeah. Magic, Brian. This is a cure. So if you want
This recipe and we can all do, this was easy. Go to today. Dot com slash food. By the way. Watch Brian at all. 9 seasons of the office. Relive your favorite moments. The shooting of Caulk from our parent company, NBC Universal favorite should have them all. Bobby Flay. That’s right.
You’ve got a new book out next week called beat Bobby Flay. Conquer the kitchen. With 100 plus battle tested as a people. >> Yeah, this morning, Bob is teaching us how to win in the kitchen of one of his all-time favorite dishes. Bobby, just when you think you know everything about Chile, you’re
Going to do something. Grievances. It like a gun at some coffee grinds to it. Are you going? What are you doing? You just taking the meat out. You’re robbing us. Haha. >> Well, I it is a vegetarian dish like rising up to the
Stand? First of all on beat Bobby Flay. I don’t get to side with the signature dish that we’re cooking is. It’s the other shadow that right. So I got to challenge the vegetable chile and also my girlfriend doesn’t eat meat. So, you know, I got to adjust to it was smart man. Well,
I’m going to tell you right now. So come on over. So on. I’m going to start by making the base of the chilly. I always say everything good start to die, ins and garlic. So we’ll start with the garlic and then some tomatoes as well.
And of course, you need to bring some spices into the game. And and >> I knew you were going to go. Yeah, but you brought a few weeks. She’s going to name a name with for Netanyahu. The end of the second one anyway, hot chili, which is one
Of the secret ingredient to right. And then this becomes the base of it. Now cause was asking like, you know, you’re obviously the meat, but you can use things that are bench that or vegetables that actually while giving the that experience back to me like the primary. But very yeah,
According to Kerry and >> who are lucky man? All right. Doubles the use of their body much out. >> He plant and what developments they’re they have that sort of meaty texture. We’re going to add that to the to the chilly as well.
And we’ll let this cook for a little while. And then basically what happens is you have the base of the chilly and it looks and feels like surely it taste like chilly, but it’s completely meatless. And then the thing I love about Chile is
That it becomes like this canvas for all these like really cool garnish that you can put on top, which is really the kill, right? So that’s beautiful. We have some yogurt that has a little bit of she do. Pepper is in it and some
Wind use what that nice cooling effect. And I have some avocados and here with some with some dice red onions and chiles and which caught on top of the most, like up the chilly becomes a vehicle for all these cool things that you want to
Eat a little at a few tortilla chips with some crunch crunch going. >> Hey Bobby. The only stop taking less time because it’s meat bays and vegetable based in the yeah. The base 1, 1, >> It does out because, you know, if you could be some like
A clean up or develop mushrooms, it’s going to it’s going to cook a lot quicker. He’s want to make sure that the machines than the eggplant go all the way through because any absorbs all the flavor from the base of the chilly itself,
You want to cook at that dark beer. You want to get some of the earthiness as well. And and then, you know, you East East East are to going to shift a little bit of lime zest on top. So you have some a city of some spicy news. You have a little
Sweetness and all the good things and it’s a a very warming get. You have to say, like when I first said when I first heard that I had to make the actual chilly and be body play. I was kind of bummed out because, you know, I am I am a
Meter. And but I have to say that the plan to mush, we do a great job was up to 2 hit. And of course, it’s a little bit healthier. I mean, people are eating a lot more events was a plant-based plant-based having its moment now, Bobby.
Okay. It’s unbelievably dies. Chef. We constantly have to adjust to a to the trends of the way people eating and I will say one thing, people eating healthy or unhealthy air. I don’t think that’s ever going to go in reverse. I think
It’s only going to keep going in that direction. So we have to really get very comfortable with cooking vegetables and lots of different ways. What did your girlfriend say when she tracked that first bite? >> Help. Yeah. Rather as to what would you say?
>> Who you know what? I haven’t made this for yet to be perfectly. I know it’s on the docket. It’s been it’s been the summer and out now, you know, it’s getting a little. Yeah. Well as she there right now. Yeah. >> We love you so much.
>> I think your book, we have a couple seconds. What other kind of recipe. So they all that, you know, there’s all kinds of things like piri piri chicken to shrimp and grits is some great desserts like a spice chocolate putting a plant road,
Teeny. I mean that, you know, Salisbury steak is with us really classic homestyle dishes. It is a couple of things and that a little bit fancier. But it’s a you know, if you’re a fan of the show, I mean, has been on the show
A couple of times. It’s such a fun show and we shot over 500 episodes. I see that not all of this book is Volume one. He’s a great show. It’s a great book. >> For the Chili recipe with No Meat in it. But it today dot
Com slash pouring to learn about likes or teen years old. recipes that you can set it and forget it. >> Well, guys, it’s no secret that I am in love with my slow cooker. And if you’re like me, you are really going to enjoy
These recipes. The first one is a plant Parmesan, some starting with 2 large and plants. I’m just going to trim and then I’m going to slice them into about half inch rounds. I have paper towels lining a baking sheet here. We’re going to sot
The tops to help draw out some of the bitter water. And this is also going to help out at plant slices to keep their form within the slow cooker. So these need to sit 30 to 60 minutes. And while we’re waiting, we’re going to head
Over to the stove to make our guy like the one that bread crumbs. So first time adding one cup of whole grain panko breadcrumbs, one cup of crushed walnuts. And I saw that, hey this for about 10 minutes on a medium flame. And I’m
Going to add in some garlic, some dried basil and some black pepper. I’m going to take this off the heat. We’re going next in some palm. I’m going to take you back to our Ed plant now. I’m going press down with paper towels on to my and plants
Which have been sitting because I’m stopping up a lot of the excess water. I’m going to season up our slices with some garlic oregano and a little bit of black pepper and an ad in a little bit of tomato sauce to line the by and now the fun
Part starts. You line the bottom of your slow cooker, then for your garlicky. Wanna breadcrumbs more soft? I’ve got parts scam. Mozzarella cheese, calcium, protein and of course, cheesy goodness. And you’re going to repeat the same exact thing with 2 more layers. You have 3 less chess players
In total. And now for the easiest part put on the lid and cook it on high for about 3 hours and 30 minutes. Guys. This is so good. And now in the mix things up, I’m going to take you over to my island where going to make a
Cell phone but H l a. >> And starting with butternut squash and whether or not is packed with potassium, it’s got to care. A teen great for your immune system and so many other new chance. Some onion of corus, a green bell, pepper, finely diced. And this is a
Jalapeno. So this chilly is customizable to whatever spice you want. And now on adding salsa verde. And this is reduced. Sodium chicken broth going mix this around and then adding and lives of spices going to mix this around again and all the flavors get the nice and well combined
And you’re going to add and 2 pounds of boneless skinless chicken b****** and submerging the chicken into a liquid. But the cover on and let it cook on high for about 4 hours, 30 minutes before it’s done cooking carefully. Take out all of the
Chicken b*****. Then add in 2 cans of Winston dream. Bees started the beans. Put the top on, let everything simmer. And while that’s simmering, you’re going to shred your chicken. Then put the chicken back into the slow cooker, stir everything together. So the chicken kunce sop up all
Of that scrumptious liquid. Only can the skies. This is so yummy. The flavors, all compliment each other. All this will definitely warm your soul this weekend. >> That’s all right. >> The ground for these recipes and so much more go to seed a dot com slash that
>> Our anchors are done with the food. I mean, the segment sort of over in one part of the studio over there. That’s how good this is. It’s today. Food loves football. We are back. We’ve got some snacks. We’ve got the dynamic duo, husband and wife, Scott testing. Elliott and you read.
They are the chefs and owners of the great Don and you want to New York’s hottest restaurants. Really? Great to have you guys. >> So to start you falls, we add a little milk to Brett. He’s bread. Doesn’t matter. Could be anything. This is like
Torren sour dough. This is called up in odd. This is going to add like some moisture to the meatballs. Absolutely. Like sour dough bread. Is that what kind of first choice? Yeah. So I mean it has yet has looking nice depth of flavor.
>> In the ring it out all the milk know you’re going to add the bread to ground chicken and ensure II’s and this is like a Mexican trees. So it’s really soft. You can also use the heart. Trees are just going to grind it up. Yeah. Then we’re
Going to could teach east to it. Yes, you are some eggs. And then our spice mix which is salt pepper que man, oregano, grated garlic and I dragged garlic and right on it. Okay. Mix it up. You’re gonna put this up and then and he’s going
To do if you want to scoop some people. Wheeze one, he’s one of these because I never get to, you know, all the people that, yes, right? Yes, even size. Smart. >> So it’s like a Tex Mex style. The ball. If I feel like, you know, Dallas like that, that using that stands
Out the most to us right back. So all right. So we’re going to sweep some meat balls. They’re that’s real. Really nice. Quick roll. Yeah, that’s right. And those could for how long it’s about like a 15 to 20 minutes until they’re golden Brown and about a 3 like a
3.15, pretty quick chicken. All right. We’re making that was so soft. And so this. Yeah. So this is like an herb lob. Not like a thick yogurt. I’m sort of is like a yeah. Like sort of like a cooling element that’s going to pair
Well with the spicy meatballs. So we have a lot in here. We have a little bit of salt sugar oregano. That’s going too well. That is the basis that this is live. Not like a thick. Great. Yeah. Some lime juice. Some grated garlic bread.
You’re right over there. Yeah. Lapping at the what ask a question about the fly and mix this up and then this is going to be the base of our meatballs here. We just add a little bit of a fre scallion and on top. They’re all right. That is that
Is the Cowboys. Good luck to the Cowboys. Go to Philly. Those cheese steaks but also famous for the roast pork sandwich. It’s a lot less are known. You look at how an American a dish. That’s super. >> Right. Sport. Provolone, broccoli, raab. So we’re like
Let’s take some of those elements and just make nachos. Correct? One of its. Yeah. So we’re going to pork shoulder. You can use bone or bone out. This is bone and I believe we’re going to Syria and yeah, and then we’re going
To take it out after going to go on the ground and to that fat from the 4 children are going to add onion, sliced onions and then we’re going to put in our spice mix here. So for this one, it’s oregano time fennel and chili flakes. >> He’s on a garlic. Yeah. Haha.
>> And tomato paste. We’re going to took that out for a few minutes till the tomatoes cooked red meat ball. Then once the tomato paces cook, we’re going to add white wine and use that down. I got you and tomato at a chicken stock cut
And then we’re going to take the portion where we’re going to put it into a slow cooker. It’s going to go in the slow cooker. Wee going to pour this mixture right on top of it, right. The best thing about making this, I love the kids
Inside. You don’t ve to like green egg smoking situation. Yeah. I mean inside this is easy. The best thing about this don’t put it on high for hours for hours. The watch the game. That’s it. Right. And he’s going to show the broccoli >> Okay. I have some garlic here to admire Rob
Season with a little salt. Once this is cooks, we like to finish it off with the conflicts. 67 minutes to get like super wealth. Wilted. Once this is finished, we like to fish it off with a little fresh lemon juice and sugar. Just tkind of cut the
Bitterness mice that nice touch. And then folayering most fun part here. Basicallya, the secret to a good nachos. Just like many, many layers come talk south. >> It’s going to get our pulled pork. Where loaded up? You try to shine a I knothat. I got to talk to the Baham Pro.
>> Big game. We’re back with today.ood loves football i that we’ve got the game Sunday night here on NBC Chiefs Packers of a vicle’s here with some great food to go. Katie, always go to see you. Happy holidasweater., holiday >> Kansas City ranked here. Yore going to I s thinking
More holid. But you know, I guess I am. I don’t ow me well by o. I do reallyov ribs. Think ah. It’s famous for their barbecue. Why don’t have a smoker at home? I love to make ribs in the oven. So this is who have a smoker
Home and so intimidating. I would love to know how to do it without you. This is so sy. So Kansas City typically has a iver of that. me chili powder here cares about that cheer. You know, I’ve got celery seeds, salt, pepp paprika, hh and dry mustard. Onion.
Garlic powder. I better tha KU. I asked whthat was spiced lile inside. >>ll right. Mix th together. It was going to sprinkle it overknow, olive oil divine or there’s plenty of fat. And so u’re going to us your hands trub it in. Anthen the tickeis to really wrap this tightly in
Foil. Going to p it in the ov 500 degrees for 20 minutes. Then turn it do to 2.50, wrapped. The who trade. Just this sn wraps, the ribs, the ribs of the ribs themselves. So these are sparer 2 to hours today, ito cook untitheir fallen off the
Bench. If you’re doing by backs about an hour and half. So now we’re gng to make our barbecue sauceKansas City is a toto base, barbecue sauce d usually has so molasses which we have. So I’using catch up and find is. You haveone Kansas City.ust so goodo do all. I did. You
Know, I always g nervous mang barbecue because peop in the areas are sopa about itSo I know m gonna find some of thall right. Good oute catch up to years for that army. Go, I’m and I’m ing to add to it some icken broth and we’ve got so molasses
Re. That’s theood stuff ad So the ribs are in the th something. I’m one of 500 for 20 MIN DOT f 20 down to 2.50. Got brown sugar want thi to be nice and sweet ande’re going to balance thaout with some apple cider vegar
And we’vgot some more su sauce anthis is really where the diffences between the Kansas City stylrib ororth Carolina sty robots in this cause. Yh. And then al spices things. Yeah. Slet’s yeah. Got a nice lite kick to like. OkaySo after those rs came outf the of it, youe
Going to finish eith under the oiler or on the ill by inting them with a little bi of that saucand all the suga th’s in there. Is going to get nice and crispy on yr ribs and ge you that gre crust. When u say finishes
The internal temperature whe you pull out of the oven n to is totally eating just a . lile scare. Make it have. at could be th thing. Yeah. He yeah. So gets i That little extra. Something. >> Going her. Wisconsin be fced to Z. s
So we’ going make some cheese up. This is a ally nice ght to said, oka Some got me butter going here a I’m it. So tt’s just celergoing o Carr. I wasn’t picking. So, ah, ah. Are you wi see what th college of Wconsin. So yea
Add someime and a bay af to it and it’just going to let that cook down. t those vegebles get nice. And tenr kes about 10 mutes and then add to it somelour. Yeah, that going to be our fichtner he give some cor. Darcy. ask you queson bactageo andt
When I saw theig bad of beer g befo this soup seis and just bomes like ceme and that’s notecessary. The se, it doe’t. It doesn’tecause we’ve t some white we going and, you kw, the assetthat wind wl help. And anso typilly it’s typicly this
Is made th beer. But I a wine drink. So I use winand some milk.eah, at right there. Why n? And then you’r gointo let that summer. We’ve got too up as you’ve got all the althe things at t. >>ou know that mus means we’rback with toda Loves today. Fd lovefootba, epic m,
Sunday nht right on NB Dallas Cowys taking on T defeed Sanrancis Forty-niners. Anif you are looking to take ur game day spread to the xt level, you’ve comto the right pce this mni. This is izeth the hit coinshow the rch cale rancher. Shstars in table h
Ble. Congratulions. Thank you. So myrids are alrdy scfing down.ea should pbably start wi theAnd e CastroYeah. ‘re going to chlier in a cassole. Th. crowds, ? So we are rotingsyo g pepps, you can jusbuy fromta c. I just usual jusroast them. Put them in a g steam feel and en a them in.
>> Realldecious. Oka So easy. So thisirst edition wee making is caed a wal >> clly Re cassero.So you kno. Buthis is a Cast because it so muchore sier. >> Sounds ke you wt toest yoanI lovehe oneaut my e, ght? Yh, exact. I’m notu
Don No, h i’t looking.s So wt d? a joke in er >> Howhat’s a first. Maybe it wasn’t good. YeahOn everye make se food and the creha. Yeah wee puing heavy ea >>hat we’re ing do is just dsome layering.oing t liler build.e’reoing to build a that susnds the S. to
Spd my fgers. haha. So tho a those arehe illiest.he Rams you roas it. >> Thesere the chilly id are asted agai Youan just use ils thatre in r Candace toakit simple you don’t nto roast th. But yot of cheese ki of justot this is Monrey, Jk supe
Delious, eas And that waslatea. once weayer, then we’We’re g. i ye is ing to neeth. We’re gog tohen pour all o this all over and ke this at3.. We move onWe have thiscould. licious ste that Hilla has her owtaste little bit. Yeah. Fried chicn that your vote to ke him my gosh.
Frd chicken. Thawas favori. love. She travels with her own hon. She walked out. Whyt by adding fr the here eve step.s the averagestil, it’s so od. So we’re gng to grind this chien because the thing aboufried chicken asyowu wanthat flavor. So I maka Brian, Iut some lemon juice, f
What ithis rose at a who bunc I literally justhrow in thosrun yo check? do you WelI’loveo just do bout 2 overnight becausthen youes n’even need to tnk about it. d, you know, it’s ready in the mning or so. This istha. Alrey to go. We po that and let at set for, you know,
As long asou can get righto be cool. I just wa to make great. Now this oks like it amight be part of theecret is out and sanghat’s what’s the sauce it witthe seasons. Sili powder. There’s coppery deRica, hers, salt, peer.ere’s It versimple. Do oka But the secr really is this
Is a good. Ts is a double is thatituation just wasn’tip the just was flower. And also how was thsite? Says she it’s crunch and when he tried to get milk obutter, Lee fuow it in. This ithe buttermilk and to throw it in a then you go
That yeah back. And it’s a double eye dps read and th we’ve got 30 seconds, Hank, right? So we’rjust using cala oil to fry an athlete. Again, you have to add in some cookever. I across that way’s the best frtechnique.and ofhe Thanyou. All right. Clf .
Edge. Aleutians alone. I haven’t haven’t a by Elizabeth Elizabeth scope ofhis cold, the nch table. Youan get the recipeat today. Dot com slash celebrating Hispanic heritage with some fun twist on some game day favorites and to do it. We flew in James Beard Award when Rick Martinez himself was the best-selling
Author because, you know, it’s an ode to the flavors of Mexico. Chef Martinez flew in from Mexico just for this. So thank you for doing that. One of the year’s enjoyed about your approach to cuisine as you want to make sure folks understand that the food of your people and he just
Quesadillas and tacos, a man now, that’s exactly it. >> And the thing I love about football food and what I wanted to really try here is bringing in what we know it and are familiar with in the U.S. but incorporates. >> Mexican twist to it. So this this this weekend, Sunday night
We’ve got the Steelers taking on Carson’s Raiders coming off that nasty loss Steelers coming off their first victory this season. So should be a pretty game Sunday night on NBC. So let’s start with I guess we’ll start with corn fritters for each day for the Steelers. All right. Yeah.
>> All right. So what we’re going to do is we’re going to make some Mexican street corn or escape is it’s I’ve got some pub line. We’re going to throw in some onion, some garlic, lots of garlic. What is this? Not as chilly the auto. That is
Basically a little bit of powdered fire. How did fire out and fired a couple with that exact clouded far. So we’re just going to saute this up, OK? And then when this gets a little bit soft, we’re going to add some corn and you can use
Fresh corn are first or frozen or canned to make sure the drain it really, really well. We’re going to throw and some cilantro and a little bit of parsley, oregano and just let this go. We want to know what’s next as we want to cut that
Down to look like it’s nice and toasty, which we got to stop right here. I’m OK and now we’re basically going to make the hushpuppy batter. So we’ve got cornmeal flour. Salt sugar baking powder. Got some melted butter. An egg. What is this water mill? This ball buttermilk?
Yeah. Yeah. I don’t know. Yeah. Got to have a little tang of air you keep working on. That is all right. So I’m just like stir this up. Makes us all together. Those I say I love the those are so good. I used to work. These are delicious. But there’s a point
That was what was in court. You love it. Love. I know it’s so good to know that before and with the spoke about, yes. So this is basically Mexican street corn. We’re going to throw that in when to fold this into the batter. Make sure you don’t really overwork it.
Just make sure that it’s like all nice and evenly incorporated. And then we have this, which is my batter. We have hot oil. One of my favorite tricks nose using an ice cream scoop. Ice cream scoops. They’re great for cookies. Meatballs, hush puppies. So I screamed. I screamed. Oh, yeah, that so you
Should take a scoop and then just carefully drop it in. All right. And this makes perfect size cook that this will be about 4 minutes. Let’s move on. I want to add to this this Frito pie that looks like the tasting table as she excellence in healing race.
This is all in the the radar. This is a quick up. A store sauce you can use is frustrated. Check in. You can use it for pork. Basically what we’re going to do. We’ve got some chicken stock simmering here to we’re going to throw in
Some chilly walk. He which are dried Mexican chiles miles. It easy to find. Yeah, this is what he is a pretty much in every grocery store. This is actually up the pace. If you can’t find this, you can solve in a tomato paste. That’s fine.
Got some orange juice. Okay? For a little heat. We’ve got some smoke teeth out which I adore salt garlic, obviously. And this is a little agave syrup hill. We need a little bit of sweetness. Good, huge issues, art history check. And this is where to stream. But yeah, so we’ll bring that
Of oil once this get soft. About 20 minutes later. Rip your it in us in a blender. We will get this all comes out. Looking like that comes out looking like this and this was going out into our rich history. Champion is enough yet.
I love the presentation. I know. I know. Yeah, we can do individual Frito Pies which, you know, pretty traditional. But if you’re having a big game day party, I got to go to Costco, get the giant bag of Fritos. Yeah, it down the middle and make fun big Saturday. So so that
>> that could serve as the centerpiece and eventually recede. Just start to answer one. >> For me. But the big bag was their cases seriously. What do you do with your? This is the same as Inc S this is basically all my favorite things. You’ve got a really nice really can
Guess so with taco meat, pico de gallo walk, always sour cream. Mix it all together. Check out what your cheese, what changed and what she’s on. You can use a cheddar. I try to use like a mild to start a, you know anything, too sharp words.
It will break up. So just you Cheddar Colby and it has a little good will be on the bottom. I also truck well done. Thank you so much for coming in from Mexico. This I feel like these are actually approachable, but we’re going
To make these are totally, totally yeah good. This is a shipment of illegal tells you what these rescues around me underneath all of that makes it makes it. loves football. This morning we’re cooking up, not one, but 2, 2 great game day treats to serve in Sunday night’s
Game. That clash between the bills and the Bengals should be a fantastic matchup and bringing the flavor this morning to time James Beard nominee Tiffany Derry, Tiffany is the owner of Roots Southern Table and Routes. Chicken Shack in Dallas, Texas. Welcome. >> Thank you so excited. Haha already start to.
>> Let’s go with the winds. These are like all classic. This is what it’s about bringing flavor so you can take when gets essentially when we come. Right. So and then we’ll put some salt some pepper. Oh, you look like you’re ready to creal see us
Moving on from the south. Maybe you are. And they were at some flour as well. So that flowers going to really help crisp it up. Give it some texture. >> Hahaha, he was ready. All right. So I’m going to do 2
Ways. So we’re not here to have a have a sip of some beer. >> I help you know what, if not to me. Well, you know me well, you’re putting it in the air. >> Who and air fry option? Because honestly, it gets so Chris and being
And for those who like a traditional wing heading good going into Friday boiled. So this is going, oh, let’s do what we want to use this. Something that has. >> Highs. Low point. Okay. And not all boils have a year. The tax assessment about the haha.
>> Her final versus traditional Frank, do you have a preferred method? >> I mean, if I’m looking for Krispy is yeah, I’m gonna go with the fryer. If I’m feeling like, you know, I need to take it easy today and I don’t want to mess with all of this oil
And I don’t want to do all that. But I’m going to air fryer is no problem. You still got to get all the flavor. Okay. So we’re going to do some garlic Parmesan Weems. We need to started with a little butter. Always start with butter,
Some garlic, because it is. It has to be fresh. Garlic don’t give you know, tube of water Morial says that. Give it to me. All right. We’ve got our creo in there. We don’t put a lot of Parmesan and they’re going to be some part to see
You. What about a little salsa song will and chamber right now? Yeah. So you can smell that is currently garlic Parmesan. Give it a little toss. You could put that on fries to chef. Oh my God. You’re talking. My language was
Got a call. I wish them good. The flavor like it because it’s still lie and still crispy. You get tons of flavor and you know, means to have all the hot sauce note. That’s a good way. Okay. Really good when while here we go, this is what we’ve
Got going on to Buffalo, Righ now. Let’s move on over the Cincinnati. Yeah. All right. No great shakes. Cincinnati Stout. Shelley, have you ever had? Yeah. Chilly. 3 way. That’s it, OK? So what we’re going to do is onion on you. We’re going to add in our ground beef going to be okay.
Now this is about as much as you don’t see of normal. Okay. Haha. Here’s a secret and cross talk let it was way it so far. That is the idea. So if you’re thinking like mole a right to him in sugar, brown, sugar worsen shower. There is
Some smoky paprika allspice. All all of that goes. All of those in the show goes in and get going. We’ll see what is this year. Give me a little stock stuff. So we’re at home. Will brown this chilly. We’ll make it. Yeah. Made pays.
You need that richness and then will burn. So brown sugar for the sweetness. Not this isn’t supposed to be sweet. It’s supposed to be balance. You can to get the worst shot. That’s right. So crime get that going. Mix it all up at your dark
Chocolate. So we’ve got about 30 seconds left and tomato and you’re going to stop and then you come over here. You are going to make that dot. So here you can grill it. You can fry it into a little chilly.
>> What’s or what’s going on is a good dog was off. So that thing running the marathon this week. We’re not what we’re going to watch. Wall doesn’t care. Yeah. Well, great job to have nowhere to go for the rest of his today to all sides, food
>> We’re back with today through the with 2 young NFL season division rivals the Miami Dolphins who absolutely amazing last week taking on the New England Patriots Sunday night right here on NBC TODAY for the patients will say at least great recipes while you watch the game.
>> Ar Fresco Cawthorn outscoring Shelley’s here wrote a cookbook with her daughter Ava. All cooking. Yes job and she’s 16. Well, she’s the author now. Yeah. What she contribute to the book. I got over half the resumes made its debut of The New York Times bestseller list. Yes, I Love
How you just add that in. This is my cousin my eye. I am. You are my full height and the start of the state 16. 0, that’s right now. Yes, you know, The New York Times best-selling author yet know my daughter’s probably asleep now
That she’s not. She’s like I don’t have to get up anymore. One for the dolphins. I see. You’ve got some. See what you make it for the Dolphins as you want to use the Miami it. Okay. So little oil and vinegar on some slice of cabbage salt. Let it sit.
I’ll let that vinegar soak in software. That’s what I know. You’re going to cabbage. You matching the Capitol. You know, I coordinate food my whole life here. So salt and chili. That’s the sound of angels singing. Yes. And then we come down here and we just build it.
Literally. We’re going to do a little mashed avocado on a corn. Tortilla is a good 40 for this, right? But in flour. But I’m team corn for the application like whenever you do on the fly here, right? And so the all caught on the board. Bottom is like nature’s glow.
And then we get into just a little steak on top to get the humble cabbage. But that vinegar little line to assess. Yeah. That’s just a little street food. So delicious. Yes. Snackable has chicken sandwiches show. Yes. Am I talking about a little bit cut.
Lets you get a look. He’s already eating. I love that. You’re you’re like, I can’t stop eating. Haha. Haha good. I’m so glad. And then in the in the still there. So the egg I myself because they’re all it. Yeah. Well, a version be here, but yes, she’s she’s at home
Reading the next football and golf clubs are painful, but I’m glad you asked because I mix in some of those old-school plan. Red Cross get like the big also. Yeah, yeah. It was like only one kind of bread crumbs that and the island are right
In the hot oil like this trying bubbling on both sides. It’s not a how do I know when it’s done? Because it’s just, you know, you just know. I look at it. You just know. It’s it’s like a built-in indicate about the sausage making. Is that just regular old fashioned? Managed to
Start? Yes, and God’s nectar garlic powder actor. It’s just really it’s just there on your show of waiting, Beyonce. That’s what I feel. And then a little bit of red wine vinegar and a little hot sauce. And if you do what I see,
I was like it’s but it’s garlic powder versus garlic salt. Well, I like the garlic powder with a sauce is because we’re we’re going towards ranch dressing, Caesar dressing. And you want that kind of Lori asleep, trashy, pizzeria, Garland or natural causes. Here are the side of the
Building. Check on the 11th. So we’re going to build a little mail. Let yourself what you meant when you put the cut that right? Hello, Leon. Yes room in the Chris Harvick. Look at that. Lovely, sunny. Let us love. Lots of shredded lettuce, focused and pickle.
Yeah. What kind of and butter pickle. It’s it’s the bill, right? I mean, it’s I’ll see you guys later. Haha. But everybody has to have that. Let us the pickle us right. We can even get a little like come on. It’s Friday. Yeah,
That’s God’s glue. And then also, you know, it has to poke out of the edges like the bread has to be his mom. People back their cooking. My stick for me that a lot of time you like to know all of that has a lot of love. That’s what, what?
Sunday football as often as Patriot. Don’t have a prayer to the Bahamas of plan. No. Have to get my new cookbook and stay home. Haha. Yeah. Yeah. I have a graduations. More today dot com slash food, Alex. All about. This morning. We’re cooking up not one but 2 fold and the
Theme meals in honor of the big game. Sunday night, Chicago Bears La Chargers bringing the flavor we brought in fit Master Jordan Air Erica Blair Chef. Good to see this morning. Let’s get right into the first one. Back to Chicago. Early 19, 100’s of tiny immigrants come over there making these beef is
Beef sandwiches with with like basically cheap cuts of beef there. Let’s slow raise. >> And it’s become now Chicago staple and it is amazing. And one of the cool things that we’re doing is we’re going to start with our jargon. Yeah, yeah. It is basically a way to
Like let your body know. It’s time to party in this time to eat a lot of jardinero out a call Friday. What works, too? So we’re just going to sit here and boil this for about 5 minutes. You go ahead and do that.
>> And then the then we’re going to start over here to get some really thin cut here. >> So worry, you can use deli slices of roast beef and we’re going to put it in beef broth. We’re going to get a little oregano. And there are also going to do some garlic.
And we’re going to let that simmer for 5 minutes because it’s getting even more flavor is so exciting. And now once you’re done, you’re going to save some of that Chardon era. Yeah, Brian, right here will pardon the bowl. And you’re
Just going to put a little bit on your actual scene. Was that? Yes, this is so good. >> That bread would be stale. How they would not use that brought to you. They’re starting their own you jus or they say in the Midwest, a great gravy to. And so after we
Do our roast beef or just going to put it on top like this. And this is where you get to be the artist. So you can get some of that chart an era and you do it. How you like where you can.
You can go to great Chicago. This is this is these are fantastic and it’s up to the position Chicago time Beats course the series I know about this also as well. So shout Portilla said. >> Was on last hour an hour in LA. We’re going to do some
Spicy beer braised beef. Talk us we are seeing we’re going to do is season that me so get that salt and pepper on that rose. You can use chuck or you can use shoulder. It is all up to you. And then we’re going to put that right in here and
We’re going to sear it locking in those juices and cannibalizing this before we brazen. And that’s the key to be. And one of the great things about this roast is that is so versatile. You can do anything you want. You can make this
Into tacos. You can make this in the past. Rest in peace is definitely going to get a little Mexican that what to get my morning Modelo was gone and then we’re going add some smoke into the ocean. So we’ve got to do both. And that’s what we’re
Going to put in there to give it some of that hoax. All right. Yeah, yeah. There it’s just a just as you can buy it in the can with the peppers already in there. I love and done for you. And then just get it right here. There was so
Gracious, 2 and a half hours. So go back to los. Lonely. Was slow medium, put it on the cover. Love about for a few are get put in a cross that if you’re a or tender up. Now, here’s the secret to this for these tacos. You had your
Co-star. Everybody has schools like, but you’re going to kick it up a notch. You’re going to make it sexy calls lies that he calls out for Halloween. Yeah. Haha. And so there you go in. You can add, you know, if you what we have heard, that is
Some of the chipotle sauce and you’re just mix it in there that elevate your calls office and it gives you that acid. Now, one of the cool things that you do, the sauce that you had in your roast, you’re going to save it and you’re going to
Reduce it because we’re putting that as our gravy not want my want to see. I want to see your football skills get in there and tackle that trend. >> Well, this fall this fall and that you do. That’s what you do in your crockpot. That’s what you do in your slow
Cooker when you’re breezing it. That’s what you want. You want it to just be hand tender. >> Getting your hands. A lot of our this board to make a sandwich. >> I haven’t many times on my ranch. I cannot tell you how many times everybody else got talent he worked for. I think
This interpretive he’s going to take you’re going to reduce down your be frost. Now you’re just going to go in. You’re going to go back and yes, you’re going back in France with the shreds you’re bringing that’s Austin. And that’s also
A little cheat. You can do on any need to have areas like it’s going to raise it. Is this the sneaky great? Oh, my. So haha, all you have to deal court on the ground and now we’re going to go right here to get to be an artist. Let me see
What you want to make it all. Go. All right there and get a little girl. She’s going in there. We’ll take a little and the good thing. Build a good thing about this is truly see. I use the same kind of be for 2 separate recipes. I have a
Salacious, super versatile. You can use it to beef up your tail off on or the site is how you want to do it. I couldn’t believe the onions on a guy’s house. Yeah. That’s a it’s just the 1, 0, my gosh. Yeah. Haha game.
>> It was one shed. Thank you so much for this recipe at today. Dot com slash food. Get ready for Sunday night’s matchup between Miami offensive Philadelphia Eagles. That’s given to 05:00AM when teams right there and race here known successful YouTube Channel Parish Coroner Universe huge. It’s got to recipes that are
Perfect for game day gathering from the new cookbook basics with Paris and this cookbooks, incredible man. And we have a lot of couples but this is like the new must have cookbook because of 2 reasons. First, it’s not just recipes you learning techniques. Second of all in the culinary world says
They can be on social media is quick to put out what looks perfect. No one ever spurs up. And this book leans into the idea of scrolling up. >> That’s exactly everything I know about cooking. I learned from making stacks up. So I wanted to make the readers
Little bit more comfortable thinking states seeing them as learning opportunities rather than failures. I love. That was fantastic. So congrats on the book. Thank you so much. Picking up what so let’s start with Miami. We think of Miami where we go with Casey is here. Well, I mean, yet as I picked a
Couple rescues, that would be great for game day. So we’re start with some really easy chicken quesadillas. All right, Miami, you know, the perfect poolside food. If you’re if you’re ordering food, poolside, I love the case of it. Yeah, right there. I got a chicken b***** that’s been butterfly.
That means we’re cutting it down. Saint are opening up like a book. I mean, that’s just a little bit. Just enough to demonstrate for TV. And then we’re making a quick and easy marinade of it’s here we go. Couple takes a while. Yeah, yeah. Where’s my beer? of everything there’s and
So I got a look at sports. We’ve got you parts that will allow lime juice of gazza freak. A guy that’s kick you. And I’ve got cayenne pepper and I’ve got to read, you know, a whole. But Matt in there and I’ve got some garlic, which of this
Crash. Because if you if you if you miss it to finally pass it through a gold pressure, you know, you’ve got little bits that are going to burn. We put in the pan. So I keep them whole. So gets the flavor without rain. >> This could. All right. So the howling a marinade,
The pounded butterfly chicken b*****. Exactly. This is going to be going out like overnight or 30 minutes up to 4 hours. You want to go too much longer than that. Otherwise you could end up with a not very, you know, a little over tender.
A check was touching sensitive. You know it. You can just buy rotisserie chicken and do that. Yeah, that’s fine. But to go to this or this is the actual love that. >> That works really great. Because once you’ve got leftover chicken, you what the school completely. Because if
The chicken Stu Hart, you’re going to put the drip the case again, leftover rotisserie perfect. So not not very cool side. It is going in the skillet. Yeah. Right in C. >> Now you better player a chicken b****** you guys are about. If I thought I know it’s the best
Way to go with chicken b*****. You want to get thin. You want to cook it fast. More surface area. Yes for and that was that way. Doesn’t dry at all. Could keep an eye on that for me. I was astonished read. It was let’s build one. Yeah.
So what does a new level? The rest are completely off. So that’s not to drop it last second. Slice it nice and thin. She’s, of course, 2 kinds of cheese course. Extra cheese. Keep it going. We’ve got that person. Onions. They’re simple. These have been
Sauteed with some simple as well. Spice is back open just down right up. And now I like using a lot of well, my fans to get really crispy outside symptoms like eating a tortilla chip case. Yeah. Inferred out some oil or you can just spread
The sky with some nonstick spray. Okay. We’re spreading the way down. Maybe a slightly bigger penned in this file. So this will get crispy. Not covered a state like that. Right to get extra melty and then serve up a but has got it. All right. We’ve
Got about not having offer Philadelphia. Here we go from Mike Feldman Siegel. Savannah, big a really important game when we do hear Philly cheese steak. Take on got a Philly cheese that. So we’re side saying peppers and onions in the span over here. Yeah. Just get that going South.
Thank you very much. All right. Then once those are sauteed cooled, we’re going to let him out on a piece of the flagstick. Now, this flank steak has been butterfly as well. Well, that means we’re we’re we’re cutting right through the center, opening up like a book, having it out
Slightly. And then we’re aligning with all of our beautiful stopping us. And of course, lots and lots of cheese. Are you provolone or wizard America? I don’t have a preference on. >> She must have when when is it really the case with or without right with? Of course, I live with all with.
>> Well, it will, Wolf, for some was right on at the inside. We’re going to do a part of what the flank that never heard of the year. All of them were going to roll it up and rolling it so that the grain is going this way
Right against that. Exactly. So once it’s like this where slice it this way? Yeah, yeah. Tied it off so that the the grain of the meter is running tender. Let you guys go Lucius for a down. We’re looking into it and you’re doing that.
>> I mean, I would like you to and you guys today at all the recipes there for us to great. The book is incredible. Basics. Babij pick it up. They’ll be order in stores next week. perfect spread for Sunday night’s big game. It’s a New
York battle. The Bills take on the Giants. For many ideas. We turn to turn to one of our absolute favorite chef sommelier. She’s in town for the Food Network and cooking Channel New York City. >> Wine and Food Festival. That was delicious. It’s so
Delicious. It’s so much fun. And they do really incredible work for a great organization called in God’s Love. We deliver deliver meals to people living with sickness. So it’s a really wonderful time of great food. Great wine for a great cause. Nothing better than that. All right. So let’s get
Into it. We’ve got a New York battle. Start with the Giants. What do you got? A? We’re making it my. >> Pretzel. Holla. Bagel dogs. Yeah. Haha. >> And we’re going to start with the do so. This is a super basic holla. Do really easy. I’ve got all the dry
Ingredients in a stand mixer. Flour, sugar, salt and instant east, which I love because you don’t have to prove it like active East purple pour the wet ingredients, just water AG’s. And I also that it was super nice and intimidating, but it’s not like it’s pretty easy. It’s so easy. And with the
Sugar and the oil in the eggs in it, it’s yours. So moist and delicious part to scrap a great first east to do that gets needed for 7 to 10 minutes. It rises. You can also rising overnight and now this is the fun part you want to? Yeah,
Absolutely. So we’ve got the hot dogs and the down here and you just wrap it around. Kind of like a mummy, OK? So you can use these for Halloween. A couple of how much is this like working with puff pastries are going to rise
About the same amount. It you can actually read just a little bit more in puff pastry. So these are really nice. You can shape these the night before and yet because when you know and whole dog, you cover the whole dog. You want to get
A nice tight wrap and lock in that hot so it doesn’t fall out. So now the gold price hearts I okay now. So we’ve got the what makes it into a pretzel. Is they take a little dog in a baking soda bath? Yeah. This is one cup of baking
Soda. I beat for an hour at 250 degrees and that intensifies the baking soda as you get more pretzel flavor. So delicious. These just go right in for a couple of minutes. And then once you get them fully coated, you can pack them off a little
Bit. You got the holla. You got the pretzel and I worked at the big house and they’re not all like so fun. Haha, the number one reason why I watch my fall is so that I can have an excuse to make my God. Yeah, anything like this and that supposed to
Be eating 5 and wash your TN. I’d watch makes a tiny. It’s also everything was on the everything. Bagel seasoning to love that. So that okay, I got it from a stir that my more ketchup and mustard. Really? Yeah. I love that guy.
Touchdown. Okay. Haha. Okay. Now we’re in Buffalo now are in Buffalo as the gateway to the Midwest. Not sure if that’s true. Haha. Okay. We’re making might Buffalo chicken hot day at all of the elements of a Buffalo wing. But in Kahului
You owe money to it with a spoon. It’s so good to talk slower start. The wreck was obviously have to have a carrots taking a salary sick when you’re having a wing rightly so that’s chopped up that staff and unions are in there to help with onion garlic. Obviously some glitter.
I like this. It’s all comes together in one dash human sprinkle in the 5th flower there, although our will combine with the butter to create a rule that and you want to cut that off or just a couple of minutes to eliminate that flower flavor
Pour in the milk, let that sink in and now you’ve got the case. This is important to the base of the whole thing, right? Is the base of the whole thing. And now we’ve got 3 kids and 2 minutes. So cream cheese yet. >> Blue cheese. Doing surgery in soccer cheddar, sharp
Cheddar from out in us and we should take in a house and you’re getting the most at the Buffalo suburb. Yeah. The hot sauce. Yeah. Not too spicy, but it has to OK and then with that are not using tater tend to cover it with Tater tots.
>> That’s 40 Sunday Food festival in New York area for a great cause for sure. And check it out. You’re going to be great at. >> And we’re back with today. Food loves football. It’s going to be a big, great football game. Fashion East versus West
Sunday night course here on NBC talking Jets. My beloved Las Vegas Raiders have a new coach and GM and got out. We can make this energy last. We’ll see if it can happen. We brought in the best chef here for this particular occasion. Cookbook
Author, of course, Matt Moore, Matt, could see Cerberus years really to against the will of the great food right now. Let’s start the Jets. >> This is something that really just me just give a cast-iron pizza. How do you pull this off? Yes, we have a
Bit of the great of New York against the glam of Las Vegas. We know it’s going to be a big showdown. I think nothing is more equipped to Central New York than a great pizza. And I like to say that you can make a really great pizza at
Home. I’m going to show you how you can make your own do. Now. That being said, I get it’s game day and sometimes you want to take a little bit of a shortcut to us about a store-bought dough. That’s totally cool to your local
Pizzeria. People don’t realize, oh, yeah, a couple bucks will get you. They’ll give Europe. So we’ve got some flour here. We’ve got our Houston. We also have some salt. If you can help you out. We’ve got a slurry here of warm water and we’ve
Also got some sugar and that as well. And then we’re going actually add that all of well as well of oil. And then what we’re going to do is just kind of put this down, put it on a low-speed will add in the rest of that flower. I’m actually
Using bread flour. You can some of that with all purpose. But I like the consistency that red flag was going to get. So that comes in gradually. We mix it until it basically becomes sticky. We’re going to roll it out onto a floured
Surface and then we’re going to need this by hand for about an overnight proofing situation or not to let it go for a minimum of about 4 hours. The longer that’s the better get it is gameday morning. Totally, totally fine. And after you
Need that, we want to let it rest for about 10 minutes by making year. And you’re actually kind of getting 2 for the price of one. So you can actually cut it in half. And then we’re going to roll this out into kind of a 15 and
Shape to fit our cast iron pan on a roll this over at this over the top. Now, one of the things I like to say here is that I’m from south and we love our mamas and we love cast are looking south. What I’ve done is I’ve heated this pan about
10 minutes in the oven at 400 degrees. And that’s going to allow when we put the dough in this hot already was going to stand over oil down the line or not. That’s just a season cast iron pan and we’re going to build this like any other
Pizza. If you can help me out, we’re going to add a little bit of salsa on this cast. Our pizza. >> I’ve been I’ve got done. Cast are baking but not a pizza. >> So a little bit of sauce on using 2 different types of cheeses. So we’ve got our classic mozzarella cheese,
Which is going to give us that we can we, you know, multi love that we have here to job there. Thank you so much of this is something I want to do with my kids at home. We also have some Parmesan reggiano cheese, some dried oregano and listen.
And this is New York. I didn’t come to play or front. We’ve got sausage. We’ve got ground beef. We’ve got ham. We also have some bacon, everybody’s favorite and we’re going to finish this off with a little over half a cola. And this is
Going to go into the oven for about 8 to 10 minutes that it’s going to be Super delicious. Going to go has appeared everything. All right. Great, right? Yeah, you know, I was right. All the means to you, Las Vegas, all the nose for some great restaurants, great steakhouse. I’m also a big
Believer that you can make a great steak at home. And so what I’m gonna do, whatever have friends over in East Nashville, I often like to have maybe a little bit of a company month to that. It’s I’ve got a little bit chimichurri. So it’s
Just roughly chopped parsley that we’re going to add in here. And this comes together to launch the missile launchers, great as well. And then we’ve got to the rest of our ingredients here. So we have salt pepper dried oregano mint shout, red chili. And some garlic says this is
All going to go in here. And then what we need is to give it a little bit of a bite. So we’ve got our red wine vinegar that’s really going to stand up nice. And it’s the fatty this of the state out in our olive oil. We will mix
This. This is something that you can do all of the newts or you can do it a couple hours and you’re not going to let this is what makes it. I’ve got one over here, too. So I have to tell you, I solved one of the few minor differences in my
Marriage by going to the local butcher shop. What? How did that help your marriage? Well, my wife loves the tenderness of a filet mignon. Right? And I like the beefy flavor of a rabbi stabbed. Of course. It’s a huge yeah. You can have your steak. I needed to do. I was asking
For the rib-eye cap. Okay. So this is coming from the cap of the rib eye. It’s also known as the Spin ALICE Muscle. And so what’s cool about this is you’re going to get that tenderness of the rib-eye. And you’re also going to get
The beefy flavor that we love, you know, similar to the delay and that flavor as well. So I like to I got about 30 seconds left to tie this around that I had this on is going to grill season. These were all due to full. My reaction that
We all love cook it to about 130 degrees internal to cutting against the grain of putting it on this. This Christine E it’s going to come off the grill. I think it’s really appropriate to have a piece of meat hanging around the NFL game. But I
Think we also want to class it up a little bit. Just gorgeous. We’re going to our state sales. The deal for the Las Vegas. He winds with today dot com slash food has all this >> That heavy. But I mean one thing it’s today. Food loves
For Bob this morning. It’s a matchup but the taste but the L a cheeseburger sliders versus the San Francisco pizza. Full of art sour dough. Every one of the test kitchen table is so happy with outdoor much Ali cookbook, author and host of the hit show
When you 2 are in the kitchen. Hi, Laura. Welcome. >> Yeah, OK, so let’s do sliders. First solo around me. These are fantastic. And so so easy, especially in the colder months and you don’t want to light. Yeah. Built next slide is yet to take some ground before they could check.
And you can use Turkey as any ground beef that you like going around that Brown wants that Brown’s it becomes just delicious. You can ask some garlic onion and some steak seasoning. You going to go ahead and cook that just until the onion is my son translucent. And one of the key
Tips for me, it’s at a little bit of cream cheese because what about double glue in a way it keeps your ground beef from flying up all over the place. Then you got to take some Hawaiian was really any soft, although I love the Hawaiian
Let like I do actually yet either side is going to go ahead and cut them was honestly in half. Okay. Going to add to ground beef topped with the cheese of your choice. I’m just a fan of American cheese with my burger by putting it right
On the yes. I can tell if you want to mix a go a lot further. Okay. And then you can make a topping which consist of some butter. We’re sure saw some time seasoning and fresh garlic and you’re going to go ahead and brush the entire top of
More sliders with with your sauce. Okay? Yes to top. Okay. Not the bottom of the baking sheet cover with foil in the oven. 15 minutes, 3 minutes and what we say. Oh, my goodness, isn’t it? So a second, she seat a Senate
Trial. Take a small piece of pie or Maisie. So good, right? A doctor. Incredible was so much better than outdoor sliders. They say that this is the best thing I’ve ever tasted. Tell you. Well, now the move on to one of my favorite
Things, which is like a giant garlic bread and taste like pizza. And it’s phenomenal. You going to take it’s our job. We all were really young giant, rustic loaf of bread. And you going to cut it about two-thirds of the way down in
Both directions of I put it like so. And then you’ve got the stuff that you kind of stuff it with some pepperoni and mozzarella. But before you do that, you can make a garlic oil, which is olive oil, garlic, a tie and seasoning,
A pinch of hot pepper flakes and even a brush this mixture or actually think using this. A spoon to support morning. It is so much easier, Ben. So want stats from Florida, but you want to brush the outside to yes, once that’s
Ready, you’re going to go ahead and take pieces. Much of it here on a tear. Yeah, it’s better that way and you’re going to stuff. It literally. Literally stuff. Yeah. And stuffed pepper only all over add some freshly grated parmigiano bake. It covered 15 minutes uncovered another 15,
20 minutes. And then when it comes out, it is literally a giant piece of >> pizza garlic bread. Mean when we say every bite a little bit differently, I just want everything to a little bit different. You have to weigh and slider versus pepperoni or
Read what to do it. When we say this is probably going to go for the pepperoni pull apart, what tie breaking vote. The slider with out much swell or these are awesome recipes to try the ice where that’s the best fighter ever and the light
You see and it’s so easy peasy. Okay. You can find these recipes on our website today dot com slash food. >> Anderson Ryan for the authors of the best selling cookbook ever written. But what does that say about it? I live and cooked by with some. If they can do, Lord knows you
Can, Craig, you get mark saying I can start us off here. So let’s get to it. Our chicken tender. That’s why we’re going to be chicken tenders. These are actually sour cream ready to continue to appear to be. Your thing we do is make art
Support lead. It really simple. We’ve got some sour cream and here I’m going to put a ton of cilantro here because I love the stands and watch may be too much put a little bit of that out. It is some support layson adobo sauce. We’re going to do
A little bit of mayo. All right. And then we’ll put in some lime juice. And honey, are you going to do what you normally do? Magic on TV. We have to end this. There it is, OK, now we’re going to come over. What we’ll do is put our
Chicken tenders into some sour cream. What a little onion powder and some chives. And yes, I do. I do with this is, by the way, if you want to use Turkey, you can do that as well. But we’re going to marinate this overnight and
Sour cream. Yeah. Take it out of the fridge. Be very juicy. Berry. That’s why. Yeah, it’s a it’s a new look. I have on a journey. That’s a start. Thank you for having the labor to defend market with us today, right? Yeah. Haha. All right.
So then we’re just going to read. These are some panko breadcrumbs after to come out and put these around here. They were male overnight and overnight. You know, with that peco that’s panko bread. You can use some other stuff. But tank is really easy to use. Then your take your breaded
Chicken. You put it right in some hot oil. You want to get your take on 165 degrees. 8, you’re good to go. You’re going to put this out a big, beautiful trade. Talk about kale, tailgating, Thanksgiving Christmas, do whatever you want
To read it. That is easy and you see what was going on. All right. Now for the better this. All right. So out of every time lasagna has one major problem. It’s not tailgate friendly. It’s an ugly either, especially if you’re working on a paper plate. Yeah.
>> So what we’ve decided to do is go ahead and make this handheld for football games. So we have meatballs that we cooked on the grill. Yes, nice smoky flavor. So we grabbed the pasta. Okay. We’ve got about 30 seconds was all saw. All right. You know what? Let me show you.
We’re going to roll all this up. Yeah. Thank more oil and more pack in the oil. Now we’ve got you got to see that. >> She was inside. I was trying to with that said handheld where it is. Yeah. Yeah. Friday. It’s insane.
Trips. Yeah, man. It’s a big Sunday. I think everybody can agree that Nashville and Kansas City are never having great food. Yes. First, let’s start out to put you to work. This is a Greek smoked rib. You’re putting together a driver upset
When it comes to us. All that we pick up our Greek ingredients. We’ve got a reading out restaurant, pepper little bit of garlic. Kind of the little secret here is going to be a little micro playing. Let’s yes, that’s a little bit
Of brightness in the city to that. Once you get that on a jury, what we’re going to do is just liberally seasons, both sides of that and use it as a longtime hour before only the night before let it set up rich and then we’ve got to grow up
And everything is kind of related direct heat. We just want to put these on over direct heat. If you’re working on a grill, we set up like a to zone 5 or maybe a little bit hotter on one side. You’ve got gas or charcoal pushed to one
Side. Flip it on the other. Going to put that on for about 15 minutes. That’s going to set the rip. Then we move it to indirect heat with that low and slow to act. Rest of the idea here is to create a little bit of a mock. Saw a cloud or a.
>> I love that. We get little swirl right here, honey, and hear the county is going to kind of help caramelized that can help space this over the top and then you can see what we’ve got. We don’t want a fall off the bone. That kind of
Implodes on you. We want to fight off the bone. It goes really well with that cold beverage you gotta out there as well. So that’s good. Kansas City over. Here we go. Here’s a tighten up and export. I like time over the last couple years
Has been hot chicken. We’re taking a little bit of water. We’ve got to use his right to save it for pork chops for check in for Troy. I got a little bit of salt. We spend that up and we’re going to air date this. We’re going to grind
It essentially overnight or at least 8 hours. Once that comes out, well pad it dry want to dry and they will take us a little bit of salt. Put it over here now. Listen, I live in East Nashville on good hot chicken is good fried chicken.
Yeah, but it is. That’s where we’re kind of quirky yet. So we’re actually doing this is grilled. Hot chicken. Put skin down, get nice and crispy kind of the secret here is that a hot chicken is not like a a Buffalo South. Also has a lot of vinegar, right? We create a
Little bit of canola oil. We had brown sugar for some sweetness and then our spice comes from the cayenne pepper, our Kai and you can dial that up as you want. We can make it mild. We can make it media. We can make it a topic. We’ve
Got a little happier and we have black pepper. What we call this in Nashville, we call this the mud right as it comes out. We’re going to take this check in again. Kind of skin side down. I’m going to roll it around and we’re going to pick
Up all that delicious seasoning at flavor. It is Nashville to all service, very classic love or a little bit of white and the finish to go today dot com slash foods where you’re going to go to get this recipe. >> If you’re looking for the perfect spread for the big game
We got here. Joining us is Carolina Santos, the FSU, the executive chef of American Bar right here in New York, the culinary director of the grant or hospitality chef. What are we cooking up? A smell so good. I got on that. So we’re going to do a friendship bridge deck and then we’re
Going to do down. They’re crispy artichokes, fingerling potatoes with the parsley. But first we’ll start here. Okay. They had a meat is the most important and that’s very true with this as a fillet. We’re going hahahaha and some Saul Katz and so have the the other side other 5.
And you kind of doubt that I take this guy, put it in their writing your cast yet. We want to make sure this is pretty hot. I want to get a nice here and I trust I face. I’m going to put this to medium. Rare is what I think
Is ideal. Yes. Like 130. Okay. Right. Just flip flip side, we’re going to like I would say like 2 minutes whole fast forward. Annabelle’s fast or leave it hanging out over here over here we report. >> Look at the making plots officers the dipping sauce for
This. So much depth. Okay. So we have used pepper corns. Yeah. You want to especially as Nash of you’re going to have fun. Have fun. >> You got it. Yes, okay. I made it. What do you do it? Sorry that we’re going to grab that scar tissue, OK? And we’re
Going to toss it into this. Take down. Okay. You have a little butter going here. We want to drop those in there Yeah. Keep keep talking my shot. Okay. So we have the peppercorn butter here. You’re not alone. Whiskey. Does it burn off for now? I’m just not going to go
To here. We’re going to add a little fast. You’re going down and then we’re going to add a little bit of the stock. The stock would reduce I had then we would add a little bit of heavy cream. Yeah, reduce as well. All right. And then why not add a little
Butter? Okay? Right now that make us make a sandwich on making ourselves time and again, we’ve got fighter. We’re going to be yet. We’re going to put on some okay, let my Nana little a little chief and we have that 3 guys. How is which which say
She’s the by doing this with this? But you know what? You can even do? I check. We would put the unit. We need to put it in. I buy 51 getting your special sauce. So you got a girl? Yeah, yes. Haha.
It went at it and said the only have a minute. All right. Let’s okay. We’re going to jail the over here for the crispy artichokes. We have taps or egg yolk. My gosh. What basically blend that we would try this on idling all that kind or breaks. I’ll
Little parsley now. We’re going to try it all out and we’re going to right. All right. We would cut these unhappy little guys were hardboiled salt water. We’re going to add this into some kind oil. Let’s be careful here. What I’m doing. Okay. Haha
Artichoke and our job. So now you don’t come in. The annual only is it. loves football. This award-winning chef and author Sarah Gurr Lindbergh my God. It was the name. >> High. Gosh, though, of you’re making a roast a chicken with so many peppers, ok, this book is about listening to what
Your vegetables want, what you really like? I actually think that they talked to me sometimes until we all like Sarah, I want to be in this pan. Okay. I want I want to you here on top. Okay. Okay. Haha Whitesell all about yeah. I like to just come from Cheney’s because they have
Built in the city and brightness and pop. Are they a spicy? What is there? Not a great time. Yeah. OK, regular. All on something. All seen penalty. Here’s you want to pop. You can write in the oven to get super hot. So this would
Be a hot day and thought goes by the end there, though it in the oven and then and you get your butcher. Are your grocery started to a stache act? Check that box. So that just basically means you kind of take the backbone. Now it’s
Flat out. Totally roast. Yeah. 100 1%. Okay. Even put that right on the peppers to your chicken. The juices are going to grow. Did you put like salt or anything on that? Yes. Get all the knobs and I can set up. Okay. Got you plop
It right on top. And then back in the oven back and having them at this. Like a beautiful look at that and crispy scan. Oh, my gosh. Wait. Haha. So then now that’s where the arms are going to come in. Like what are rosemary parsley,
Lemons that? Oh, yeah. And Jews come on girl and you’re going to pour this right? The check that that’s right. On top after this cooked all the way. It’s all the way down right now is it’s like it’s almost all that case can add that and
Sauces a one pan, your sauce, your bags. Yeah. All in their jobs. Ready to go. Okay. And look at that. Look at that large donors like hot on our. That’s exactly all the way to ask you guys. What do you think? What the bird ate? My probably. I mean, haha.
>> The peppers are almost better than the check that really. >> He the Packers at the scene that and brightness and awe. So that was some rice or roasted potatoes. Haha. All right. What’s our next case now? I grew up eating baked potatoes
On a weekly basis. Yes, yeah, that’s right. So my secret is to get them last walk, right, wash and scrub them and then put the salt right on the potato at all. Sticks to the skin own weight and then you put it right in the oven and
Roast them on the banking. And I ask you, do you post for around a no? Why? Why? Why the floor? Haha, don’t do it. But really crunchy crispy skin. How they got it. How to make it for you. Make it for about 25 minutes until they’re tender.
Okay. Then out broccoli. My childhood favorite vegetable rockley leaks, garlic salt. Hey, this a little bit of butter. This is a great way to get that. She’s in to your potatoes for all the kids. It’s also good for you. So yummy. So we’re going to saute this and I know the check here.
I like to add a little bit of water. Cover it and that’s team. Yeah. Okay. Take that and put it right into the food processor. Okay. False K light shot a little bit ago. It slows ads. You don’t taste cheese but it just adds a little OK?
Well, yeah. I mean, that’s the guy. The best baked potatoes. I mean, yeah. And then what? And then creen trenes she >> where’s all the skin? Why she was. So you take a look at out to those without ads or potato and all. Haha, thank
You. Lights a stop. The potatoes up and then I save a little bit of the Brock and then won the Pan. Yeah. Haha. Yeah. Because I would love to see that broccoli in all its >> Haha. >> Did you see that?
This is who? Yeah. You can find these recipes at today. Dot com slash food. >> With today, food loves football has joined now by former NFL player turned professional Food and Seth Tobias Doors on a SEPTA bus. Good morning to you, sir. Good morning. Good morning. Let’s just start there. How do
You go from pro football player to a clean shot? How does that happen? Well, I mean, we always eat good food, you know, you and they want to see how you get actually cook it, you know, growing up in the kitchen with my dad. And it was
Just something that was a great transition for me. I love. I love it. I would send about these dishes. We’re going to start with the Denver distrust that. Yeah. All up in your beacon, Jim Oberg. Yeah. The sentence that was due to
The FDA. So we know just let’s start off with those small knife cuts. No one gets in. The bill will get to use goal. Get a good stop ball. Okay. To use cast iron Skillet. You use a cast to see you. Go as a huge star. What else to
Add an addition to their knees, the use of garlic Jalapeno. Well, okay. Okay. You see smell it. You got that going on like that? Yeah. I like that. We’re going to pay. You know, we start, you know, we’re big effect that we’re and from my
Actual basis. What if you don’t set? Yeah, that’s the that’s what do you think? In fact, you always do a convalescent hospital. Logan is vacant. You know, you boy has just begun to ignore cook that down. So you cook that? Yeah. Could get down that
Brown sugar, brown sugar land owner. That’s the road to go. What is what companies not to have a side business. All this goes in the day. All this goes and fans could get a good that they go. Well, you cook that could that down for about 15, 20 minutes.
And welcome to be for you right here. We angles before has been right here. We will season it up a little bit of salt and pepper salt and pepper. We’re going to add the garlic to actual pat. Why do you do
That? You want get your flavor so you up and couldn’t up that good garlic flavor and they are all while it’s in the burger. You get that extra crunch. Expecially goodness in that borough which you get your bird and magic gouda cheese like to
Have your good days and did not eat. He’s you know, you want to get that good flavor from it. You want so many different aspects got around. So there’s going to be get uniting this from the U.S. Mobutu. You covered it up so you so you can
Get your cheese. The Mets. Are you get that? He’s not even exactly okay. And that we just going to stumble over toasted Broncos have been, of course course. But it’s a burger. Get you let it. Yes, I had to make in jail. That’s what we make doubts that ban soon. Just keep that.
Yeah, OK, let’s make sure we give San Francisco fans equal time. Yeah. This is the place to it. So now we’re jumping over here to LA I will cuddle mask or hood. So good at you. And he is yeah, Ocado edge and garlic and
Cilantro want to thank all the good things. All the things that are just let me just we’ve got to add a little bit. Just so happen to that. I think that it is that they can show this is so great. The yes side. What use is in the shop with? We’ve got a
Little bit of humor, William powder paprika. That’s that’s setting up. Just toss together. Toss that in it. It’s a good mix. Really good. So you got to all of you got a guy up and already to seeding up. >> And a real hot can really. Haha looking shot stern.
It is good to eat the cover on both sides. >> What we have here, what’s the eyes? Light broke us teams. But you want something like to play before we get to Christine Zito Sechrist these up the Tahoe CA do mask that. You >> Try to get the love. Oh, my goodness.
>> Like all the different extreme, which when the game Sunday, 10% for a while, you know. >> Trent Williams as Mike lies. So yes. Geoff Tobias, thank you so much. Thank you. >> For the recipes as always. Today dot com slash food.
>> We’re back with today for love football. So here to help you with the menu is Leah Cohen to the owner of Pig and Cow and Pig you back here in New York. A girl. Oh, my God. This is so exciting. OK? So what you’re
Going make the ultimate wing. Okay. Due to winds case one is it. And honey butter Wings. Yeah. Haha. So we’re going to start by just season. It was. I’m sorry, all that. And so and we have some eggs. And this is going to help coach every July.
Yes, it’s a lot around that are out to us that my restaurant, piggybacking on the town. So you put the egg wash first and then what? And then we’re going to hold it in the fire. Just are here. Put it in there that. And so it’s flour potato
Starch and baking powder and this heinous star, really nice and travel case. You’re old those around around. And that’s up from here. And so we’re going to try to locate and they’re going to get a really nice and how long you cook
Those. I cook for about 5 to 7 minutes and then I actually turn the heat up really high. I get them to really call, right? Let’s make your sauce. Okay. So this is the Korean honey butter sauce. Yeah. A lot of other there. Of
Course, a lot of garlic guard. I like guys a lot and then go today. Yeah. And then we have some fish sauce. How is the some bad lights? These I’m doubt that the and then these are the these are for the whole way. I am on the season with salt pepper sauce. The
Sauce is Paul Tahi. It’s like teriyaki sauce and we’re going to hold these of starch and then haha actually be big. These are big and you can air fry way, which I love the year. Have the soy sauce have some sugar, some stock as you want a
Little b**** in your in your sauce. All right. Let’s worry. Good girl, OK, we’re going to take you all. Love it. Haha, you have done a fantastic job. Thank you. And then we’ll top. It was just me. Love you all. These >> Okay. When it’s cold outside, there’s not much
Better. Nothing better than a hot and hearty bowl of chili recipe is just what you might need for a busy week night. Dina DA Lisa gone. Sir is an award-winning home cook. She’s the personality behind this shift girl dot com. Just such a cool, clever name. Haha. This seems like the
Perfect perfect recipe, especially for today. It is like what’s like you got that chill your bones. You want to get out. So let’s do the still a little bit different. Those tomato base we’re going to go for. I’m a white chilly. A little bit coconut milk and they’re like you’re going to
Start up with your onions and garlic. We’re going to talk to a little bit there. Okay. And then put yeah. And the panic. A little bit of coconut oil coconut you. I’m a big fan of coconut away at all. This is for you, haze, onion and garlic
To a Yahoo. I like 2 minutes to 3 minutes. Just want to make sure that it’s not that wrong. I mean the flavor and having a look at your TV, your spatula it. Harvey Party came to visit American girl who also throw in something for spices. We have
Some. Yeah, his spatula where you put in there, you could play straight. And that is no problem was supposed to go. Haha or you. I thought that alongside the unit are like for a little bit to up those skies. And I don’t think it’s all
Going here. It’s all, you know, is going to dump it. I don’t think that some chicken broth and there we’ve got some current will take it. He usually gets green chile like a little spice. Have a hit friendly or not. Really hot.
Chick pea size. Let you know you could do is you could just take the chicken that’s in here. That’s kind of falling apart and put it into can just make a key study with it. Yes, all right. Come on down. What’s that? You? So they’ll
Look, we’re going to shred our chicken is how you do it. Yes, Richard, checking and just going to take it on and it’s going to do that. Rotisserie chicken. You buy the question or you could tell that he’s reaching out and guess you
Could use that as well. And again, like I said, look what happened? Yeah, ever seen that either. Look at that new track for the new year here. We got word just yet. What’s in there that so this is what we breaks out. We have the cornea,
The chickpeas. So do it again to can he here? Yes, yeah. It’s really soft. You couldn’t take it out. You shred it up and then you put out other here. A little bit of coconut milk. Okay. Another couple of men that did
Not make it home. It is there. Yeah. Haha waiting. I got you got to love the to do work. It will come out about your okay. You’re going to let that cook down till thickens a little bit. What have you done here? They put it baked potato.
Yeah. And I just needed to be a little bit hard to hear why. This is the kind of recipe that’s great. Even for the next 2 or 3 days talking about right off a cargo. Yes, we’re going to go and we’ll give it a nice little squeeze of lime here.
A little bit. Jalapeno hot like you. She’s I mean it whatever you want to dream up to top it with you talked with you go for it, spicy and delicious, but not too spicy. That’s what I love that. So but I didn’t want you can
Even do a little bit of want to kick up the high spike there. The better for me. His delicious and hearty and yummy. Thank you for this one really got me. And you can get this recipe at today dot com Sector Street. >> All right. This morning in today’s food, a hearty meal
That’s packed with nutrients. Help journalist and author Max Louviere is here to show us a recipe from his new cookbook. It’s called Genius Kitchen over 100 easy and delicious recipes to make your brain sharp body strong and taste buds happy. That’s a great combination.
>> That’s a lot of promise. But the couple livers. It’s the only cookbook. I think that can simultaneously shrink your belly and grow the brain. Wow. Yeah, we’re excited. So. >> Brain foods in particular, what in this recipe would make our brain smarter? >> We’ve got every aspect of his recipes calibrated to
Support brain health and mental health and according to the latest available evidence and it’s delicious as well. Yeah, yeah. So this is mole a chilly a lot of the rest of my book or internationally influenced and inspired. And so we’ve got our
And showing what he Chile is right here, which I don’t want to spice people. It spicy food every day have reduced risk of early mortality by about 14%. So it’s cloudy. It’s basic food. That’s a that’s a nice perk right now. So we want to
Do is we want to combine the mushrooms with the chilliest, but these are drive. These are dried mushrooms was raising drive. >> We like isn’t right because they have more of him on waters rise morning. >> That’s perfect. So we want our studio here. So you want to
Talk about a cup. Okay. Well and water and typically when you’re preparing us must be at home. You want to let it sit for 10 minutes. That’s perfect dried mushrooms. As compared to freshman, they have more of that mommy flavor with mushrooms are known for in the
Dark, much from the Mormon, the flavor. So there’s not a witch much comes along and using trees. You let that sit for 10 minutes and you put in a blender to puree the concoction. Now, what you want to do is on a couple of an onion.
We don’t want any bloodshed on the set live, but on. But we have our chop onions here. And then we’ve got delicious garlic and we’ve got a lawn. Trust them. So we don’t waste any of the slaughter a so using the stems which actually have a
More potent cilantro flavor than the leaves. The leaves are great for a garnish that really beautiful as well. We’ve got a chopped onion. We’ve got our cilantro stems. We’ve got the garlic garlic is, by the way. A wonderful prebiotic fiber. Really good. Forgot health. Okay. Heck, yeah. Also get to
The hard way thinking. So here we have a crock pot. It’s a very thick pot. Really good for evenly distributing the heat and we’ve got our sliced brisket. Not a big fan of grass-fed grass finished beef, but many people do is a very
Nutrient dense food. Great. So we want to do that. That’s OK, that’s still good for the Fed is actually quite helpful. Yeah, it’s a the source of Omega 3 fatty acids that source of vitamin D and pristine protein. OK? So you want to put
The beef in the pot like so that olive oil. >> I saw a condo times, very heart healthy, chemically stable for Heidi cooking. So we want to use a kind of oil. Well, why avocado and well, it doesn’t impart a flavor like extra virgin olive oil, though. So it’s from a flavor
Standpoint. It’s neutral. It’s very heart healthy. It’s rich in monounsaturated, fat. And the point of this step is we want to get a nice char on the outside of the brisket. We want to we want to develop across across on the surface of the brisket, which ones are really delicious now feel
So. Yeah, you do get off. You want to cook this for a little bit. Maybe about 10 minutes to get that nice. You’re going okay. We also want to for the onions in the pot as well. Yeah. Get your hands. Dirty Maisie. Yes. You want to cook
This about the girl like yeah. For the garlic. The stems. It’s tough. Look at it. You can smell in the car. Okay. Yeah. Again, the cross on the beef is key. >> So yeah. Around that up. You want to do everything else.
Yeah. You want to run it up because it lends a really nice out to you. Don’t want you don’t want like a uniform consistency with cocaine and you can also use you can use whole brisket. We decided to chop it up in a cold front. It would be easier to to shred.
What are the some of the spaces are creek high? So here we’ve got a little bit acumen. We’ve got to read. You know, we’ve got chili powder to see. Want to add these in. I know this looks like that. Yeah, they come in different in different forms, but typically,
Yeah, we can for hours on there. Well, again, spicy food is really great for your health, if you if you can. So that you don’t know that is this dish is too spicy. You saute this and what goes you saute that and
Yeah, it’s already starting to get. I mean, just yeah, not so we only have about a all right. So that we want to throw in the diced tomatoes. Okay. We’ve got a bit of a tomato puree. Throw that into the mix. Chicken broth. We’re
Compressing time here. Yeah. This is bone broth. Bone broth of bone broth. Is rich in college and taste the same as regular bra. It it a similarly. It’s not super. What makes it the Mueller to them. Only we at dark chocolate again. Well, yeah. So we so this is the finished.
It’s almost finished. Want to dark chocolate to the he’s in a really good for the heart to start around. Did I miss that? One of the chiles in the mushrooms go. We put we put the puree. You’re meant to once you cut
Rate, you put it into the okay to this. Yeah. He sure to check out his cookbook and this recipe with Matt Lauer date dot com. So much for that. here for today. Food Brian Baumgartner starters. Kevin on the hit NBC show the office. >> And office fans will definitely remember this iconic scene.
>> At least once a year. I like to bring in some of my Kevin’s famous chili. The trick is to under cook the onions. Everybody is going to get to know each other in the pocket. I’m serious stuff. Up the night before pressing garlic and dicing whole
Tomatoes. I toast my own ancho chiles homes. It’s a recipe passed down from the loans for generations. >> Oh, yes, yes, right. Became serious about Chile off-screen. So funny. So now he’s compiled. Listen to this. >> Some of his favorite recipes and the seriously good Chili
Cook book. How many recipes is a 10477? How did that? But I’m like, OK, this if you like Chile, this is and this is the before that scene. You want to show you guys? >> I know. I know. I’ve never met Chilean all I’m I made it
One time. It was like football season. I posted it online. People went no. Yeah. They went crazy and I thought, OK, I started getting into it. It it. Thank you how to work. Nicely done. It’s funny about that scene as it wasn’t even
Like the whole episode. It was a 30 seconds of the beginning of the show. All this I well, it always makes me laugh. When I say to people I meet them like what’s your favorite episode of the office? And I say that a chilly one about 90
Seconds. So how do we get started? We want to make at Kevin’s signature. Okay. This is this is my recipe that I have. I don’t know if it’s his famous Milan. Are you going to go there, OK? And and now it’s about it’s about shopping.
Okay. Okay. So we’re going to chop very carefully. And then we’re not going to chop back carefully out more. We’re going to chop and we’ve got some some vegetable oil. And here we’re going to add it all in. I had to we’re going to put it all in
There at here is here’s where Kevin and I are similar. The the trick truly is to to undercooked the idea, OK? I don’t want to the 2. Yeah, yeah, that you want the onions to be translucent know that we’ve got some some garlic. We’ve got some onions and we’ve
Got some green peppers in there so that I took it out and then fast forward. Yeah, worth we’re still here. Ow. You helped it to not get fully caramelized year once. Once that’s cooked down, then we’re going to add in you could I was working. I do.
I like the ground. Turkey obviously also use ground. Be sure. And we’re going to saute that in there with the peppers in the onions and the garlic. Now. Here’s another trick. Okay. Okay. You add the tomato paste once the turkey is like brown. So it’s not that we’re not brown brown the pale.
That’s right. Some of the dozen NATO flavor. And yes, and it it to me. It’s sort of combines all the flavors together. Now, this is not lightly browned. Well, we’re going to and it’s going to be it is television. Oh, yes. And so we’re going to combine that all together now, once that’s
Brown. >> Anything can happen on these. >> I don’t try this one. All right. Once that’s brown, right, then we’re going to do. We’ll have some diced tomatoes are going to put those in canned diced tomatoes dot com and diced tomatoes. Then some tomato sauce, right calf right
To one of the spices. And we’ve got some. We’ve got some record. No one got out with flair. You can do that. Haha. And we’ve got chilly to the jump a little. So that’s the antithesis of this offense. How messy is your kitchen,
Where totally allow and what you as and when you have to be. And that. So the beans beans with chili sauce don’t don’t drink like, OK, yes, but you add that when we’re about 20 minutes away from serving because you don’t want you
Don’t want to get the beans. You don’t want it to be over. All right. Let’s stop to begin with. And this this can be cooked all day. Yeah, you can reduce it all the way down and then just add the being. So when you’re ready to serve her justice.
>> A really good. I was just talking before. My husband doesn’t like cumin. Lot of this 2 minute. This is the perfect chilly. I can make it home for you. You’ve got Ryan to another. Yeah. Magic, Brian. This is a cure. So if you want
This recipe and we can all do, this was easy. Go to today. Dot com slash food. By the way. Watch Brian at all. 9 seasons of the office. Relive your favorite moments. The shooting of Caulk from our parent company, NBC Universal favorite should have them all. Bobby Flay. That’s right.
You’ve got a new book out next week called beat Bobby Flay. Conquer the kitchen. With 100 plus battle tested as a people. >> Yeah, this morning, Bob is teaching us how to win in the kitchen of one of his all-time favorite dishes. Bobby, just when you think you know everything about Chile, you’re
Going to do something. Grievances. It like a gun at some coffee grinds to it. Are you going? What are you doing? You just taking the meat out. You’re robbing us. Haha. >> Well, I it is a vegetarian dish like rising up to the
Stand? First of all on beat Bobby Flay. I don’t get to side with the signature dish that we’re cooking is. It’s the other shadow that right. So I got to challenge the vegetable chile and also my girlfriend doesn’t eat meat. So, you know, I got to adjust to it was smart man. Well,
I’m going to tell you right now. So come on over. So on. I’m going to start by making the base of the chilly. I always say everything good start to die, ins and garlic. So we’ll start with the garlic and then some tomatoes as well.
And of course, you need to bring some spices into the game. And and >> I knew you were going to go. Yeah, but you brought a few weeks. She’s going to name a name with for Netanyahu. The end of the second one anyway, hot chili, which is one
Of the secret ingredient to right. And then this becomes the base of it. Now cause was asking like, you know, you’re obviously the meat, but you can use things that are bench that or vegetables that actually while giving the that experience back to me like the primary. But very yeah,
According to Kerry and >> who are lucky man? All right. Doubles the use of their body much out. >> He plant and what developments they’re they have that sort of meaty texture. We’re going to add that to the to the chilly as well.
And we’ll let this cook for a little while. And then basically what happens is you have the base of the chilly and it looks and feels like surely it taste like chilly, but it’s completely meatless. And then the thing I love about Chile is
That it becomes like this canvas for all these like really cool garnish that you can put on top, which is really the kill, right? So that’s beautiful. We have some yogurt that has a little bit of she do. Pepper is in it and some
Wind use what that nice cooling effect. And I have some avocados and here with some with some dice red onions and chiles and which caught on top of the most, like up the chilly becomes a vehicle for all these cool things that you want to
Eat a little at a few tortilla chips with some crunch crunch going. >> Hey Bobby. The only stop taking less time because it’s meat bays and vegetable based in the yeah. The base 1, 1, >> It does out because, you know, if you could be some like
A clean up or develop mushrooms, it’s going to it’s going to cook a lot quicker. He’s want to make sure that the machines than the eggplant go all the way through because any absorbs all the flavor from the base of the chilly itself,
You want to cook at that dark beer. You want to get some of the earthiness as well. And and then, you know, you East East East are to going to shift a little bit of lime zest on top. So you have some a city of some spicy news. You have a little
Sweetness and all the good things and it’s a a very warming get. You have to say, like when I first said when I first heard that I had to make the actual chilly and be body play. I was kind of bummed out because, you know, I am I am a
Meter. And but I have to say that the plan to mush, we do a great job was up to 2 hit. And of course, it’s a little bit healthier. I mean, people are eating a lot more events was a plant-based plant-based having its moment now, Bobby.
Okay. It’s unbelievably dies. Chef. We constantly have to adjust to a to the trends of the way people eating and I will say one thing, people eating healthy or unhealthy air. I don’t think that’s ever going to go in reverse. I think
It’s only going to keep going in that direction. So we have to really get very comfortable with cooking vegetables and lots of different ways. What did your girlfriend say when she tracked that first bite? >> Help. Yeah. Rather as to what would you say?
>> Who you know what? I haven’t made this for yet to be perfectly. I know it’s on the docket. It’s been it’s been the summer and out now, you know, it’s getting a little. Yeah. Well as she there right now. Yeah. >> We love you so much.
>> I think your book, we have a couple seconds. What other kind of recipe. So they all that, you know, there’s all kinds of things like piri piri chicken to shrimp and grits is some great desserts like a spice chocolate putting a plant road,
Teeny. I mean that, you know, Salisbury steak is with us really classic homestyle dishes. It is a couple of things and that a little bit fancier. But it’s a you know, if you’re a fan of the show, I mean, has been on the show
A couple of times. It’s such a fun show and we shot over 500 episodes. I see that not all of this book is Volume one. He’s a great show. It’s a great book. >> For the Chili recipe with No Meat in it. But it today dot
Com slash pouring to learn about likes or teen years old. recipes that you can set it and forget it. >> Well, guys, it’s no secret that I am in love with my slow cooker. And if you’re like me, you are really going to enjoy
These recipes. The first one is a plant Parmesan, some starting with 2 large and plants. I’m just going to trim and then I’m going to slice them into about half inch rounds. I have paper towels lining a baking sheet here. We’re going to sot
The tops to help draw out some of the bitter water. And this is also going to help out at plant slices to keep their form within the slow cooker. So these need to sit 30 to 60 minutes. And while we’re waiting, we’re going to head
Over to the stove to make our guy like the one that bread crumbs. So first time adding one cup of whole grain panko breadcrumbs, one cup of crushed walnuts. And I saw that, hey this for about 10 minutes on a medium flame. And I’m
Going to add in some garlic, some dried basil and some black pepper. I’m going to take this off the heat. We’re going next in some palm. I’m going to take you back to our Ed plant now. I’m going press down with paper towels on to my and plants
Which have been sitting because I’m stopping up a lot of the excess water. I’m going to season up our slices with some garlic oregano and a little bit of black pepper and an ad in a little bit of tomato sauce to line the by and now the fun
Part starts. You line the bottom of your slow cooker, then for your garlicky. Wanna breadcrumbs more soft? I’ve got parts scam. Mozzarella cheese, calcium, protein and of course, cheesy goodness. And you’re going to repeat the same exact thing with 2 more layers. You have 3 less chess players
In total. And now for the easiest part put on the lid and cook it on high for about 3 hours and 30 minutes. Guys. This is so good. And now in the mix things up, I’m going to take you over to my island where going to make a
Cell phone but H l a. >> And starting with butternut squash and whether or not is packed with potassium, it’s got to care. A teen great for your immune system and so many other new chance. Some onion of corus, a green bell, pepper, finely diced. And this is a
Jalapeno. So this chilly is customizable to whatever spice you want. And now on adding salsa verde. And this is reduced. Sodium chicken broth going mix this around and then adding and lives of spices going to mix this around again and all the flavors get the nice and well combined
And you’re going to add and 2 pounds of boneless skinless chicken b****** and submerging the chicken into a liquid. But the cover on and let it cook on high for about 4 hours, 30 minutes before it’s done cooking carefully. Take out all of the
Chicken b*****. Then add in 2 cans of Winston dream. Bees started the beans. Put the top on, let everything simmer. And while that’s simmering, you’re going to shred your chicken. Then put the chicken back into the slow cooker, stir everything together. So the chicken kunce sop up all
Of that scrumptious liquid. Only can the skies. This is so yummy. The flavors, all compliment each other. All this will definitely warm your soul this weekend. >> That’s all right. >> The ground for these recipes and so much more go to seed a dot com slash that
>> Our anchors are done with the food. I mean, the segment sort of over in one part of the studio over there. That’s how good this is. It’s today. Food loves football. We are back. We’ve got some snacks. We’ve got the dynamic duo, husband and wife, Scott testing. Elliott and you read.
They are the chefs and owners of the great Don and you want to New York’s hottest restaurants. Really? Great to have you guys. >> So to start you falls, we add a little milk to Brett. He’s bread. Doesn’t matter. Could be anything. This is like
Torren sour dough. This is called up in odd. This is going to add like some moisture to the meatballs. Absolutely. Like sour dough bread. Is that what kind of first choice? Yeah. So I mean it has yet has looking nice depth of flavor.
>> In the ring it out all the milk know you’re going to add the bread to ground chicken and ensure II’s and this is like a Mexican trees. So it’s really soft. You can also use the heart. Trees are just going to grind it up. Yeah. Then we’re
Going to could teach east to it. Yes, you are some eggs. And then our spice mix which is salt pepper que man, oregano, grated garlic and I dragged garlic and right on it. Okay. Mix it up. You’re gonna put this up and then and he’s going
To do if you want to scoop some people. Wheeze one, he’s one of these because I never get to, you know, all the people that, yes, right? Yes, even size. Smart. >> So it’s like a Tex Mex style. The ball. If I feel like, you know, Dallas like that, that using that stands
Out the most to us right back. So all right. So we’re going to sweep some meat balls. They’re that’s real. Really nice. Quick roll. Yeah, that’s right. And those could for how long it’s about like a 15 to 20 minutes until they’re golden Brown and about a 3 like a
3.15, pretty quick chicken. All right. We’re making that was so soft. And so this. Yeah. So this is like an herb lob. Not like a thick yogurt. I’m sort of is like a yeah. Like sort of like a cooling element that’s going to pair
Well with the spicy meatballs. So we have a lot in here. We have a little bit of salt sugar oregano. That’s going too well. That is the basis that this is live. Not like a thick. Great. Yeah. Some lime juice. Some grated garlic bread.
You’re right over there. Yeah. Lapping at the what ask a question about the fly and mix this up and then this is going to be the base of our meatballs here. We just add a little bit of a fresh scallion and on top. They’re all right. That is that
Is the Cowboys. Good luck to the Cowboys. Go to Philly. Those cheese steaks but also famous for the roast pork sandwich. It’s a lot less are known. You look at how an American a dish. That’s super. >> Right. Sport. Provolone, broccoli, raab. So we’re like
Let’s take some of those elements and just make nachos. Correct? One of its. Yeah. So we’re going to pork shoulder. You can use bone or bone out. This is bone and I believe we’re going to Syria and yeah, and then we’re going
To take it out after going to go on the ground and to that fat from the 4 children are going to add onion, sliced onions and then we’re going to put in our spice mix here. So for this one, it’s oregano time fennel and chili flakes. >> He’s on a garlic. Yeah. Haha.
>> And tomato paste. We’re going to took that out for a few minutes till the tomatoes cooked red meat ball. Then once the tomato paces cook, we’re going to add white wine and use that down. I got you and tomato at a chicken stock cut
And then we’re going to take the portion where we’re going to put it into a slow cooker. It’s going to go in the slow cooker. We’re going to pour this mixture right on top of it, right. The best thing about making this, I love the kids
Inside. You don’t have to like green egg smoking situation. Yeah. I mean inside this is easy. The best thing about this don’t put it on high for hours for hours. The watch the game. That’s it. Right. And he’s going to show the broccoli raab.
>> Okay. I have some garlic here to admire Rob season with a little salt. Once this is cooks, we like to finish it off with the conflicts. 67 minutes to get like super wealth. Wilted. Once this is finished, we like to finish it off with a little
Fresh lemon juice and sugar. Just to kind of cut the bitterness mice that nice touch. And then for layering the nachos. The best, you know, most fun part here. Basically the secret to a good nachos. Just like many, many layers come talk south.
>> It’s going to get our pulled pork. Where loaded up? You try to shine a I know that. I got to talk to the Bahamas Pro. >> Big game. We’re back with today. Food loves football is that we’ve got the game Sunday night here on NBC Chiefs
Packers of a vehicle’s here with some great food to go. Katie, always good to see you. Happy holidays. Yeah, a holiday sweater. >> Kansas City ranked here. You’re going to I was thinking more holiday. But you know, I guess I am. I don’t know me
Well by Aho. I do really love ribs. Think yeah. It’s famous for their barbecue. Why don’t have a smoker at home? I love to make ribs in the oven. So this is who have a smoker home and so intimidating. I would love to know how to do
It without you. This is so easy. So Kansas City typically has a driver of that. Some chili powder here cares about that cheer. You know, I’ve got celery seeds, salt, pepper paprika, high and dry mustard. Onion. >> Garlic powder. I better than KU. I asked why that was spiced little inside.
>> All right. Mix that together. It was going to sprinkle it over, know, olive oil divine or there’s plenty of fat. And so you’re going to use your hands to rub it in. And then the ticket is to really wrap this tightly in
Foil. Going to put it in the oven 500 degrees for 20 minutes. Then turn it down to 2.50, wrapped. The whole trade. Just this snow wraps, the ribs, the ribs of the ribs themselves. So these are spare ribs. They take a little longer
2 to 3 hours today, it to cook until their fallen off the bench. If you’re doing baby backs about an hour and a half. So now we’re going to make our barbecue sauce. Kansas City is a tomato base, barbecue sauce and usually has some molasses
Which we have. So I’m using catch up and find this. You have done Kansas City. Just so good to do all. I did. You know, I always get nervous making barbecue because people in their areas are sopa about it. So I know I’m gonna find
Out on Twitter and you can see some of the all right. Good catch up to 10 years for that army. Gosh, I’m and I’m going to add to it some chicken broth and we’ve got some molasses here. That’s the good stuff ads. So the ribs are in the
That something. I’m one of 500 for 20 MIN DOT for 20 down to 2.50. Got brown sugar want this to be nice and sweet and we’re going to balance that out with some apple cider vinegar and we’ve got some more sure sauce and this is really where
The differences between the Kansas City style rib or North Carolina style robots in this cause. Yeah. And then also spices things. Yeah. So let’s yeah. Got a nice little kick to like. Okay. So after those ribs came out of the of it, you’re
Going to finish either under the broiler or on the grill by painting them with a little bit of that sauce and all the sugar that’s in there. It’s going to get nice and crispy on your ribs and give you that great crust. When you say finishes
The internal temperature when you pull out of the oven not to eating 10. 0, yeah, it is. It is totally eating just a little scare. Make it have. That could be this thing. Yeah. He’s yeah. So gets it. That little extra. Something. >> Going her.
>> And angry. All Packers Wisconsin be forced to Z. So we’re going make some cheese soup. This is a really nice light to said, okay. Some got some butter going here and I’m going to add from your flock to it. So that’s just celery. Carrot. I wasn’t picking. So, yeah,
Yeah. Are you will see what the college of Wisconsin. So yeah, add some time and a bay leaf to it and it’s just going to let that cook down. Let those vegetables get nice. And tender takes about 10 minutes and then add to it some flour. Yeah, that’s going to be our fichtner
And a little bit of sweet paprika and that’s going to help give some color. Darcy. I ask you question backstage when I saw the big bad of beer cheese advice on how long before this soup seizes and just becomes like cement and that’s not necessary. The case, it doesn’t. It doesn’t because
We’ve got some white wine going and, you know, the assets that wind will help. And and so typically it’s typically this is made with beer. But I’m a wine drinker. So I use wine and some milk. Yeah, at right in there. Why not? And then you’re
Going to let that summer. We’ve got to go up as you’ve got all the all the things at today. Dot com slash food. >> You know that music means we’re back with today. Loves today. Food loves football, epic matchup coming our way, Sunday night right on NBC Dallas Cowboys taking on The
Undefeated San Francisco Forty-niners. And if you are looking to take your game day spread to the next level, you’ve come to the right place this morning. This is Elizabeth Cohen. She’s a 7th generation cattle rancher. She stars in the hit cooking show the ranch table over on Magnolia Network
In. She’s out with her debut cookbook. There it is. Ranch Table. Congratulations. Thank you. So my friends are already scarfing down. Yeah. >> And has anything like we should probably start with the Castro. Yeah. We’re going to chillier in a casserole. This is super simple. All my cooking is very, very simple.
Easy to do. Especially for big crowds, OK? So we are roasting these chili peppers. If you don’t want to roasted chili peppers, you can just buy from a can. But these are awesome. I just usually just roast them. Put them in a bag steam feel and then add them in.
>> Really delicious. Okay. So easy. So this first edition we’re making is called a walk. >> A chilly Reno casserole. So you know, love Chili Reno’s. But this is a Castro because it’s so much more easier. >> Sounds like you want to test you and I love the one caught
My eye, right? Yeah, exactly. I’m not like that busy. You don’t need to look at. This is a joke in there. >> No, hey isn’t looking. So what do you know? >> How that’s a first. >> Maybe it wasn’t a good. Yeah. On everyone make some
Food and the crew have. Yeah, we’re putting heavy cream. A little salt. Little pepper boom done are we’re moving on. I have some just some tomatoes. >> What we’re going to do is just do some layering. Going to build. We’re going to build a a that suspends the U.S. to
Suspend my fingers. So haha. So those are those are the chilliest. The Rams you roast it. >> These are the chilly said are roasted again. You can just use Chile’s that are in for Candace to make it simple if you don’t want to roast them. But you add that a little bit
Of cheese kind of just got this is a Monterey, Jack super delicious, easy. And that was later all of that along. We’re going to beat that. So once we layer, then we’re going to move in until this year is going to need this.
We’re going to then pour all of this all over and bake this at 3.50, for about 45 minutes were using film diary. You could. I could actually do that. We move on. We have this delicious taste that Hillary has her own taste a little bit. Chilly taste. Good fried chicken shows or something.
Yeah. Fried chicken that your vote to make him my gosh. Fried chicken. That was my favorite. I love. She travels with her own honey. She walked out. Why it by adding from the here every step. Is the average still otherworldly? Yes, it’s so good. So we’re going to grind this chicken because the
Thing about fried chicken as you want, that we stir in a you want that flavor. So I make a Brian, I put some lemon juice, water, salt a little bit of what is this rose at a whole bunch. I literally just throw in those. And how long do you run your check?
Well, I want to say about 2 hours or overnight, sometimes I’d love to just do it overnight because then you don’t even need to think about it. And, you know, it’s ready in the morning or so. This is that chicken. Here’s the Bryan.
All ready to go. We pour that and let that set for, you know, as long as you can get right to be cool. I just want to make sure you get a nice and cold and let it dry. And so that’s
Great. Now this looks like it might be part of the secret is out and saying what’s what’s the sauce it with the seasons. So we have all sorts of really delicious season means there’s chili powder. There’s copper Rica, others, salt, pepper. It’s very simple. Do okay. But the secret really is this
Is the place where a double dip is a good. This is a double that situation just wasn’t there just was flower. And also how was the site? Says she it’s crunch and when he tried to get milk or butter, Lee furrow it
In. This is the buttermilk and to throw it in and then you go that yeah back. And it’s a double eye drops read and that we’ve got 30 seconds, Hank, right? So we’re just using canola oil to fry an athlete. Again, you have to add in some
Honey on top and boom, you have a year. So it’s all in the cookbook. Get ready that that’s the best fried chicken and of ever. I across that way technique. >> Right was on the boat. Thank you. All right. Cliff Edge. Aleutians alone. I haven’t haven’t in a by Elizabeth
Elizabeth scope of this cold, the ranch table. You can get the recipes at today. Dot com slash celebrating Hispanic heritage with some fun twist on some game day favorites and to do it. We flew in James Beard Award when Rick Martinez himself was the best-selling
Author because, you know, it’s an ode to the flavors of Mexico. Chef Martinez flew in from Mexico just for this. So thank you for doing that. One of the year’s enjoyed about your approach to cuisine as you want to make sure folks understand that the food of your people and he just
Quesadillas and tacos, a man now, that’s exactly it. >> And the thing I love about football food and what I wanted to really try here is bringing in what we know it and are familiar with in the U.S. but incorporates. >> Mexican twist to it. So this this this weekend, Sunday night
We’ve got the Steelers taking on Carson’s Raiders coming off that nasty loss Steelers coming off their first victory this season. So should be a pretty game Sunday night on NBC. So let’s start with I guess we’ll start with corn fritters for each day for the Steelers. All right. Yeah.
>> All right. So what we’re going to do is we’re going to make some Mexican street corn or escape is it’s I’ve got some pub line. We’re going to throw in some onion, some garlic, lots of garlic. What is this? Not as chilly the auto. That is
Basically a little bit of powdered fire. How did fire out and fired a couple with that exact clouded far. So we’re just going to saute this up, OK? And then when this gets a little bit soft, we’re going to add some corn and you can use
Fresh corn are first or frozen or canned to make sure the drain it really, really well. We’re going to throw and some cilantro and a little bit of parsley, oregano and just let this go. We want to know what’s next as we want to cut that
Down to look like it’s nice and toasty, which we got to stop right here. I’m OK and now we’re basically going to make the hushpuppy batter. So we’ve got cornmeal flour. Salt sugar baking powder. Got some melted butter. An egg. What is this water mill? This ball buttermilk?
Yeah. Yeah. I don’t know. Yeah. Got to have a little tang of air you keep working on. That is all right. So I’m just like stir this up. Makes us all together. Those I say I love the those are so good. I used to work. These are delicious. But there’s a point
That was what was in court. You love it. Love. I know it’s so good to know that before and with the spoke about, yes. So this is basically Mexican street corn. We’re going to throw that in when to fold this into the batter. Make sure you don’t really overwork it.
Just make sure that it’s like all nice and evenly incorporated. And then we have this, which is my batter. We have hot oil. One of my favorite tricks nose using an ice cream scoop. Ice cream scoops. They’re great for cookies. Meatballs, hush puppies. So I screamed. I screamed. Oh, yeah, that so you
Should take a scoop and then just carefully drop it in. All right. And this makes perfect size cook that this will be about 4 minutes. Let’s move on. I want to add to this this Frito pie that looks like the tasting table as she excellence in healing race.
This is all in the the radar. This is a quick up. A store sauce you can use is frustrated. Check in. You can use it for pork. Basically what we’re going to do. We’ve got some chicken stock simmering here to we’re going to throw in
Some chilly walk. He which are dried Mexican chiles miles. It easy to find. Yeah, this is what he is a pretty much in every grocery store. This is actually up the pace. If you can’t find this, you can solve in a tomato paste. That’s fine.
Got some orange juice. Okay? For a little heat. We’ve got some smoke teeth out which I adore salt garlic, obviously. And this is a little agave syrup hill. We need a little bit of sweetness. Good, huge issues, art history check. And this is where to stream. But yeah, so we’ll bring that
Of oil once this get soft. About 20 minutes later. Rip your it in us in a blender. We will get this all comes out. Looking like that comes out looking like this and this was going out into our rich history. Champion is enough yet.
I love the presentation. I know. I know. Yeah, we can do individual Frito Pies which, you know, pretty traditional. But if you’re having a big game day party, I got to go to Costco, get the giant bag of Fritos. Yeah, it down the middle and make fun big Saturday. So so that
>> that could serve as the centerpiece and eventually recede. Just start to answer one. >> For me. But the big bag was their cases seriously. What do you do with your? This is the same as Inc S this is basically all my favorite things. You’ve got a really nice really can
Guess so with taco meat, pico de gallo walk, always sour cream. Mix it all together. Check out what your cheese, what changed and what she’s on. You can use a cheddar. I try to use like a mild to start a, you know anything, too sharp words.
It will break up. So just you Cheddar Colby and it has a little good will be on the bottom. I also truck well done. Thank you so much for coming in from Mexico. This I feel like these are actually approachable, but we’re going
To make these are totally, totally yeah good. This is a shipment of illegal tells you what these rescues around me underneath all of that makes it makes it. loves football. This morning we’re cooking up, not one, but 2, 2 great game day treats to serve in Sunday night’s
Game. That clash between the bills and the Bengals should be a fantastic matchup and bringing the flavor this morning to time James Beard nominee Tiffany Derry, Tiffany is the owner of Roots Southern Table and Routes. Chicken Shack in Dallas, Texas. Welcome. >> Thank you so excited. Haha already start to.
>> Let’s go with the winds. These are like all classic. This is what it’s about bringing flavor so you can take when gets essentially when we come. Right. So and then we’ll put some salt some pepper. Oh, you look like you’re ready to creal see us
Moving on from the south. Maybe you are. And they were at some flour as well. So that flowers going to really help crisp it up. Give it some texture. >> Hahaha, he was ready. All right. So I’m going to do 2
Ways. So we’re not here to have a have a sip of some beer. >> I help you know what, if not to me. Well, you know me well, you’re putting it in the air. >> Who and air fry option? Because honestly, it gets so Chris and being
And for those who like a traditional wing heading good going into Friday boiled. So this is going, oh, let’s do what we want to use this. Something that has. >> Highs. Low point. Okay. And not all boils have a year. The tax assessment about the haha.
>> Her final versus traditional Frank, do you have a preferred method? >> I mean, if I’m looking for Krispy is yeah, I’m gonna go with the fryer. If I’m feeling like, you know, I need to take it easy today and I don’t want to mess with all of this oil
And I don’t want to do all that. But I’m going to air fryer is no problem. You still got to get all the flavor. Okay. So we’re going to do some garlic Parmesan Weems. We need to started with a little butter. Always start with butter,
Some garlic, because it is. It has to be fresh. Garlic don’t give you know, tube of water Morial says that. Give it to me. All right. We’ve got our creo in there. We don’t put a lot of Parmesan and they’re going to be some part to see
You. What about a little salsa song will and chamber right now? Yeah. So you can smell that is currently garlic Parmesan. Give it a little toss. You could put that on fries to chef. Oh my God. You’re talking. My language was
Got a call. I wish them good. The flavor like it because it’s still lie and still crispy. You get tons of flavor and you know, means to have all the hot sauce note. That’s a good way. Okay. Really good when while here we go, this is what we’ve
Got going on to Buffalo, Righ now. Let’s move on over the Cincinnati. Yeah. All right. No great shakes. Cincinnati Stout. Shelley, have you ever had? Yeah. Chilly. 3 way. That’s it, OK? So what we’re going to do is onion on you. We’re going to add in our ground beef going to be okay.
Now this is about as much as you don’t see of normal. Okay. Haha. Here’s a secret and cross talk let it was way it so far. That is the idea. So if you’re thinking like mole a right to him in sugar, brown, sugar worsen shower. There is
Some smoky paprika allspice. All all of that goes. All of those in the show goes in and get going. We’ll see what is this year. Give me a little stock stuff. So we’re at home. Will brown this chilly. We’ll make it. Yeah. Made pays.
You need that richness and then will burn. So brown sugar for the sweetness. Not this isn’t supposed to be sweet. It’s supposed to be balance. You can to get the worst shot. That’s right. So crime get that going. Mix it all up at your dark
Chocolate. So we’ve got about 30 seconds left and tomato and you’re going to stop and then you come over here. You are going to make that dot. So here you can grill it. You can fry it into a little chilly.
>> What’s or what’s going on is a good dog was off. So that thing running the marathon this week. We’re not what we’re going to watch. Wall doesn’t care. Yeah. Well, great job to have nowhere to go for the rest of his today to all sides, food
>> We’re back with today through the with 2 young NFL season division rivals the Miami Dolphins who absolutely amazing last week taking on the New England Patriots Sunday night right here on NBC TODAY for the patients will say at least great recipes while you watch the game.
>> Ar Fresco Cawthorn outscoring Shelley’s here wrote a cookbook with her daughter Ava. All cooking. Yes job and she’s 16. Well, she’s the author now. Yeah. What she contribute to the book. I got over half the resumes made its debut of The New York Times bestseller list. Yes, I Love
How you just add that in. This is my cousin my eye. I am. You are my full height and the start of the state 16. 0, that’s right now. Yes, you know, The New York Times best-selling author yet know my daughter’s probably asleep now
That she’s not. She’s like I don’t have to get up anymore. One for the dolphins. I see. You’ve got some. See what you make it for the Dolphins as you want to use the Miami it. Okay. So little oil and vinegar on some slice of cabbage salt. Let it sit.
I’ll let that vinegar soak in software. That’s what I know. You’re going to cabbage. You matching the Capitol. You know, I coordinate food my whole life here. So salt and chili. That’s the sound of angels singing. Yes. And then we come down here and we just build it.
Literally. We’re going to do a little mashed avocado on a corn. Tortilla is a good 40 for this, right? But in flour. But I’m team corn for the application like whenever you do on the fly here, right? And so the all caught on the board. Bottom is like nature’s glow.
And then we get into just a little steak on top to get the humble cabbage. But that vinegar little line to assess. Yeah. That’s just a little street food. So delicious. Yes. Snackable has chicken sandwiches show. Yes. Am I talking about a little bit cut.
Lets you get a look. He’s already eating. I love that. You’re you’re like, I can’t stop eating. Haha. Haha good. I’m so glad. And then in the in the still there. So the egg I myself because they’re all it. Yeah. Well, a version be here, but yes, she’s she’s at home
Reading the next football and golf clubs are painful, but I’m glad you asked because I mix in some of those old-school plan. Red Cross get like the big also. Yeah, yeah. It was like only one kind of bread crumbs that and the island are right
In the hot oil like this trying bubbling on both sides. It’s not a how do I know when it’s done? Because it’s just, you know, you just know. I look at it. You just know. It’s it’s like a built-in indicate about the sausage making. Is that just regular old fashioned? Managed to
Start? Yes, and God’s nectar garlic powder actor. It’s just really it’s just there on your show of waiting, Beyonce. That’s what I feel. And then a little bit of red wine vinegar and a little hot sauce. And if you do what I see,
I was like it’s but it’s garlic powder versus garlic salt. Well, I like the garlic powder with a sauce is because we’re we’re going towards ranch dressing, Caesar dressing. And you want that kind of Lori asleep, trashy, pizzeria, Garland or natural causes. Here are the side of the
Building. Check on the 11th. So we’re going to build a little mail. Let yourself what you meant when you put the cut that right? Hello, Leon. Yes room in the Chris Harvick. Look at that. Lovely, sunny. Let us love. Lots of shredded lettuce, focused and pickle.
Yeah. What kind of and butter pickle. It’s it’s the bill, right? I mean, it’s I’ll see you guys later. Haha. But everybody has to have that. Let us the pickle us right. We can even get a little like come on. It’s Friday. Yeah,
That’s God’s glue. And then also, you know, it has to poke out of the edges like the bread has to be his mom. People back their cooking. My stick for me that a lot of time you like to know all of that has a lot of love. That’s what, what?
Sunday football as often as Patriot. Don’t have a prayer to the Bahamas of plan. No. Have to get my new cookbook and stay home. Haha. Yeah. Yeah. I have a graduations. More today dot com slash food, Alex. All about. This morning. We’re cooking up not one but 2 fold and the
Theme meals in honor of the big game. Sunday night, Chicago Bears La Chargers bringing the flavor we brought in fit Master Jordan Air Erica Blair Chef. Good to see this morning. Let’s get right into the first one. Back to Chicago. Early 19, 100’s of tiny immigrants come over there making these beef is
Beef sandwiches with with like basically cheap cuts of beef there. Let’s slow raise. >> And it’s become now Chicago staple and it is amazing. And one of the cool things that we’re doing is we’re going to start with our jargon. Yeah, yeah. It is basically a way to
Like let your body know. It’s time to party in this time to eat a lot of jardinero out a call Friday. What works, too? So we’re just going to sit here and boil this for about 5 minutes. You go ahead and do that.
>> And then the then we’re going to start over here to get some really thin cut here. >> So worry, you can use deli slices of roast beef and we’re going to put it in beef broth. We’re going to get a little oregano. And there are also going to do some garlic.
And we’re going to let that simmer for 5 minutes because it’s getting even more flavor is so exciting. And now once you’re done, you’re going to save some of that Chardon era. Yeah, Brian, right here will pardon the bowl. And you’re
Just going to put a little bit on your actual scene. Was that? Yes, this is so good. >> That bread would be stale. How they would not use that brought to you. They’re starting their own you jus or they say in the Midwest, a great gravy to. And so after we
Do our roast beef or just going to put it on top like this. And this is where you get to be the artist. So you can get some of that chart an era and you do it. How you like where you can.
You can go to great Chicago. This is this is these are fantastic and it’s up to the position Chicago time Beats course the series I know about this also as well. So shout Portilla said. >> Was on last hour an hour in LA. We’re going to do some
Spicy beer braised beef. Talk us we are seeing we’re going to do is season that me so get that salt and pepper on that rose. You can use chuck or you can use shoulder. It is all up to you. And then we’re going to put that right in here and
We’re going to sear it locking in those juices and cannibalizing this before we brazen. And that’s the key to be. And one of the great things about this roast is that is so versatile. You can do anything you want. You can make this
Into tacos. You can make this in the past. Rest in peace is definitely going to get a little Mexican that what to get my morning Modelo was gone and then we’re going add some smoke into the ocean. So we’ve got to do both. And that’s what we’re
Going to put in there to give it some of that hoax. All right. Yeah, yeah. There it’s just a just as you can buy it in the can with the peppers already in there. I love and done for you. And then just get it right here. There was so
Gracious, 2 and a half hours. So go back to los. Lonely. Was slow medium, put it on the cover. Love about for a few are get put in a cross that if you’re a or tender up. Now, here’s the secret to this for these tacos. You had your
Co-star. Everybody has schools like, but you’re going to kick it up a notch. You’re going to make it sexy calls lies that he calls out for Halloween. Yeah. Haha. And so there you go in. You can add, you know, if you what we have heard, that is
Some of the chipotle sauce and you’re just mix it in there that elevate your calls office and it gives you that acid. Now, one of the cool things that you do, the sauce that you had in your roast, you’re going to save it and you’re going to
Reduce it because we’re putting that as our gravy not want my want to see. I want to see your football skills get in there and tackle that trend. >> Well, this fall this fall and that you do. That’s what you do in your crockpot. That’s what you do in your slow
Cooker when you’re breezing it. That’s what you want. You want it to just be hand tender. >> Getting your hands. A lot of our this board to make a sandwich. >> I haven’t many times on my ranch. I cannot tell you how many times everybody else got talent he worked for. I think
This interpretive he’s going to take you’re going to reduce down your be frost. Now you’re just going to go in. You’re going to go back and yes, you’re going back in France with the shreds you’re bringing that’s Austin. And that’s also
A little cheat. You can do on any need to have areas like it’s going to raise it. Is this the sneaky great? Oh, my. So haha, all you have to deal court on the ground and now we’re going to go right here to get to be an artist. Let me see
What you want to make it all. Go. All right there and get a little girl. She’s going in there. We’ll take a little and the good thing. Build a good thing about this is truly see. I use the same kind of be for 2 separate recipes. I have a
Salacious, super versatile. You can use it to beef up your tail off on or the site is how you want to do it. I couldn’t believe the onions on a guy’s house. Yeah. That’s a it’s just the 1, 0, my gosh. Yeah. Haha game.
>> It was one shed. Thank you so much for this recipe at today. Dot com slash food. Get ready for Sunday night’s matchup between Miami offensive Philadelphia Eagles. That’s given to 05:00AM when teams right there and race here known successful YouTube Channel Parish Coroner Universe huge. It’s got to recipes that are
Perfect for game day gathering from the new cookbook basics with Paris and this cookbooks, incredible man. And we have a lot of couples but this is like the new must have cookbook because of 2 reasons. First, it’s not just recipes you learning techniques. Second of all in the culinary world says
They can be on social media is quick to put out what looks perfect. No one ever spurs up. And this book leans into the idea of scrolling up. >> That’s exactly everything I know about cooking. I learned from making stacks up. So I wanted to make the readers
Little bit more comfortable thinking states seeing them as learning opportunities rather than failures. I love. That was fantastic. So congrats on the book. Thank you so much. Picking up what so let’s start with Miami. We think of Miami where we go with Casey is here. Well, I mean, yet as I picked a
Couple rescues, that would be great for game day. So we’re start with some really easy chicken quesadillas. All right, Miami, you know, the perfect poolside food. If you’re if you’re ordering food, poolside, I love the case of it. Yeah, right there. I got a chicken b***** that’s been butterfly.
That means we’re cutting it down. Saint are opening up like a book. I mean, that’s just a little bit. Just enough to demonstrate for TV. And then we’re making a quick and easy marinade of it’s here we go. Couple takes a while. Yeah, yeah. Where’s my beer? of everything there’s and
So I got a look at sports. We’ve got you parts that will allow lime juice of gazza freak. A guy that’s kick you. And I’ve got cayenne pepper and I’ve got to read, you know, a whole. But Matt in there and I’ve got some garlic, which of this
Crash. Because if you if you if you miss it to finally pass it through a gold pressure, you know, you’ve got little bits that are going to burn. We put in the pan. So I keep them whole. So gets the flavor without rain. >> This could. All right. So the howling a marinade,
The pounded butterfly chicken b*****. Exactly. This is going to be going out like overnight or 30 minutes up to 4 hours. You want to go too much longer than that. Otherwise you could end up with a not very, you know, a little over tender.
A check was touching sensitive. You know it. You can just buy rotisserie chicken and do that. Yeah, that’s fine. But to go to this or this is the actual love that. >> That works really great. Because once you’ve got leftover chicken, you what the school completely. Because if
The chicken Stu Hart, you’re going to put the drip the case again, leftover rotisserie perfect. So not not very cool side. It is going in the skillet. Yeah. Right in C. >> Now you better player a chicken b****** you guys are about. If I thought I know it’s the best
Way to go with chicken b*****. You want to get thin. You want to cook it fast. More surface area. Yes for and that was that way. Doesn’t dry at all. Could keep an eye on that for me. I was astonished read. It was let’s build one. Yeah.
So what does a new level? The rest are completely off. So that’s not to drop it last second. Slice it nice and thin. She’s, of course, 2 kinds of cheese course. Extra cheese. Keep it going. We’ve got that person. Onions. They’re simple. These have been
Sauteed with some simple as well. Spice is back open just down right up. And now I like using a lot of well, my fans to get really crispy outside symptoms like eating a tortilla chip case. Yeah. Inferred out some oil or you can just spread
The sky with some nonstick spray. Okay. We’re spreading the way down. Maybe a slightly bigger penned in this file. So this will get crispy. Not covered a state like that. Right to get extra melty and then serve up a but has got it. All right. We’ve
Got about not having offer Philadelphia. Here we go from Mike Feldman Siegel. Savannah, big a really important game when we do hear Philly cheese steak. Take on got a Philly cheese that. So we’re side saying peppers and onions in the span over here. Yeah. Just get that going South.
Thank you very much. All right. Then once those are sauteed cooled, we’re going to let him out on a piece of the flagstick. Now, this flank steak has been butterfly as well. Well, that means we’re we’re we’re cutting right through the center, opening up like a book, having it out
Slightly. And then we’re aligning with all of our beautiful stopping us. And of course, lots and lots of cheese. Are you provolone or wizard America? I don’t have a preference on. >> She must have when when is it really the case with or without right with? Of course, I live with all with.
>> Well, it will, Wolf, for some was right on at the inside. We’re going to do a part of what the flank that never heard of the year. All of them were going to roll it up and rolling it so that the grain is going this way
Right against that. Exactly. So once it’s like this where slice it this way? Yeah, yeah. Tied it off so that the the grain of the meter is running tender. Let you guys go Lucius for a down. We’re looking into it and you’re doing that.
>> I mean, I would like you to and you guys today at all the recipes there for us to great. The book is incredible. Basics. Babij pick it up. They’ll be order in stores next week. perfect spread for Sunday night’s big game. It’s a New
York battle. The Bills take on the Giants. For many ideas. We turn to turn to one of our absolute favorite chef sommelier. She’s in town for the Food Network and cooking Channel New York City. >> Wine and Food Festival. That was delicious. It’s so
Delicious. It’s so much fun. And they do really incredible work for a great organization called in God’s Love. We deliver deliver meals to people living with sickness. So it’s a really wonderful time of great food. Great wine for a great cause. Nothing better than that. All right. So let’s get
Into it. We’ve got a New York battle. Start with the Giants. What do you got? A? We’re making it my. >> Pretzel. Holla. Bagel dogs. Yeah. Haha. >> And we’re going to start with the do so. This is a super basic holla. Do really easy. I’ve got all the dry
Ingredients in a stand mixer. Flour, sugar, salt and instant east, which I love because you don’t have to prove it like active East purple pour the wet ingredients, just water AG’s. And I also that it was super nice and intimidating, but it’s not like it’s pretty easy. It’s so easy. And with the
Sugar and the oil in the eggs in it, it’s yours. So moist and delicious part to scrap a great first east to do that gets needed for 7 to 10 minutes. It rises. You can also rising overnight and now this is the fun part you want to? Yeah,
Absolutely. So we’ve got the hot dogs and the down here and you just wrap it around. Kind of like a mummy, OK? So you can use these for Halloween. A couple of how much is this like working with puff pastries are going to rise
About the same amount. It you can actually read just a little bit more in puff pastry. So these are really nice. You can shape these the night before and yet because when you know and whole dog, you cover the whole dog. You want to get
A nice tight wrap and lock in that hot so it doesn’t fall out. So now the gold price hearts I okay now. So we’ve got the what makes it into a pretzel. Is they take a little dog in a baking soda bath? Yeah. This is one cup of baking
Soda. I beat for an hour at 250 degrees and that intensifies the baking soda as you get more pretzel flavor. So delicious. These just go right in for a couple of minutes. And then once you get them fully coated, you can pack them off a little
Bit. You got the holla. You got the pretzel and I worked at the big house and they’re not all like so fun. Haha, the number one reason why I watch my fall is so that I can have an excuse to make my God. Yeah, anything like this and that supposed to
Be eating 5 and wash your TN. I’d watch makes a tiny. It’s also everything was on the everything. Bagel seasoning to love that. So that okay, I got it from a stir that my more ketchup and mustard. Really? Yeah. I love that guy.
Touchdown. Okay. Haha. Okay. Now we’re in Buffalo now are in Buffalo as the gateway to the Midwest. Not sure if that’s true. Haha. Okay. We’re making might Buffalo chicken hot day at all of the elements of a Buffalo wing. But in Kahului
You owe money to it with a spoon. It’s so good to talk slower start. The wreck was obviously have to have a carrots taking a salary sick when you’re having a wing rightly so that’s chopped up that staff and unions are in there to help with onion garlic. Obviously some glitter.
I like this. It’s all comes together in one dash human sprinkle in the 5th flower there, although our will combine with the butter to create a rule that and you want to cut that off or just a couple of minutes to eliminate that flower flavor
Pour in the milk, let that sink in and now you’ve got the case. This is important to the base of the whole thing, right? Is the base of the whole thing. And now we’ve got 3 kids and 2 minutes. So cream cheese yet. >> Blue cheese. Doing surgery in soccer cheddar, sharp
Cheddar from out in us and we should take in a house and you’re getting the most at the Buffalo suburb. Yeah. The hot sauce. Yeah. Not too spicy, but it has to OK and then with that are not using tater tend to cover it with Tater tots.
>> That’s 40 Sunday Food festival in New York area for a great cause for sure. And check it out. You’re going to be great at. >> And we’re back with today. Food loves football. It’s going to be a big, great football game. Fashion East versus West
Sunday night course here on NBC talking Jets. My beloved Las Vegas Raiders have a new coach and GM and got out. We can make this energy last. We’ll see if it can happen. We brought in the best chef here for this particular occasion. Cookbook
Author, of course, Matt Moore, Matt, could see Cerberus years really to against the will of the great food right now. Let’s start the Jets. >> This is something that really just me just give a cast-iron pizza. How do you pull this off? Yes, we have a
Bit of the great of New York against the glam of Las Vegas. We know it’s going to be a big showdown. I think nothing is more equipped to Central New York than a great pizza. And I like to say that you can make a really great pizza at
Home. I’m going to show you how you can make your own do. Now. That being said, I get it’s game day and sometimes you want to take a little bit of a shortcut to us about a store-bought dough. That’s totally cool to your local
Pizzeria. People don’t realize, oh, yeah, a couple bucks will get you. They’ll give Europe. So we’ve got some flour here. We’ve got our Houston. We also have some salt. If you can help you out. We’ve got a slurry here of warm water and we’ve
Also got some sugar and that as well. And then we’re going actually add that all of well as well of oil. And then what we’re going to do is just kind of put this down, put it on a low-speed will add in the rest of that flower. I’m actually
Using bread flour. You can some of that with all purpose. But I like the consistency that red flag was going to get. So that comes in gradually. We mix it until it basically becomes sticky. We’re going to roll it out onto a floured
Surface and then we’re going to need this by hand for about an overnight proofing situation or not to let it go for a minimum of about 4 hours. The longer that’s the better get it is gameday morning. Totally, totally fine. And after you
Need that, we want to let it rest for about 10 minutes by making year. And you’re actually kind of getting 2 for the price of one. So you can actually cut it in half. And then we’re going to roll this out into kind of a 15 and
Shape to fit our cast iron pan on a roll this over at this over the top. Now, one of the things I like to say here is that I’m from south and we love our mamas and we love cast are looking south. What I’ve done is I’ve heated this pan about
10 minutes in the oven at 400 degrees. And that’s going to allow when we put the dough in this hot already was going to stand over oil down the line or not. That’s just a season cast iron pan and we’re going to build this like any other
Pizza. If you can help me out, we’re going to add a little bit of salsa on this cast. Our pizza. >> I’ve been I’ve got done. Cast are baking but not a pizza. >> So a little bit of sauce on using 2 different types of cheeses. So we’ve got our classic mozzarella cheese,
Which is going to give us that we can we, you know, multi love that we have here to job there. Thank you so much of this is something I want to do with my kids at home. We also have some Parmesan reggiano cheese, some dried oregano and listen.
And this is New York. I didn’t come to play or front. We’ve got sausage. We’ve got ground beef. We’ve got ham. We also have some bacon, everybody’s favorite and we’re going to finish this off with a little over half a cola. And this is
Going to go into the oven for about 8 to 10 minutes that it’s going to be Super delicious. Going to go has appeared everything. All right. Great, right? Yeah, you know, I was right. All the means to you, Las Vegas, all the nose for some great restaurants, great steakhouse. I’m also a big
Believer that you can make a great steak at home. And so what I’m gonna do, whatever have friends over in East Nashville, I often like to have maybe a little bit of a company month to that. It’s I’ve got a little bit chimichurri. So it’s
Just roughly chopped parsley that we’re going to add in here. And this comes together to launch the missile launchers, great as well. And then we’ve got to the rest of our ingredients here. So we have salt pepper dried oregano mint shout, red chili. And some garlic says this is
All going to go in here. And then what we need is to give it a little bit of a bite. So we’ve got our red wine vinegar that’s really going to stand up nice. And it’s the fatty this of the state out in our olive oil. We will mix
This. This is something that you can do all of the newts or you can do it a couple hours and you’re not going to let this is what makes it. I’ve got one over here, too. So I have to tell you, I solved one of the few minor differences in my
Marriage by going to the local butcher shop. What? How did that help your marriage? Well, my wife loves the tenderness of a filet mignon. Right? And I like the beefy flavor of a rabbi stabbed. Of course. It’s a huge yeah. You can have your steak. I needed to do. I was asking
For the rib-eye cap. Okay. So this is coming from the cap of the rib eye. It’s also known as the Spin ALICE Muscle. And so what’s cool about this is you’re going to get that tenderness of the rib-eye. And you’re also going to get
The beefy flavor that we love, you know, similar to the delay and that flavor as well. So I like to I got about 30 seconds left to tie this around that I had this on is going to grill season. These were all due to full. My reaction that
We all love cook it to about 130 degrees internal to cutting against the grain of putting it on this. This Christine E it’s going to come off the grill. I think it’s really appropriate to have a piece of meat hanging around the NFL game. But I
Think we also want to class it up a little bit. Just gorgeous. We’re going to our state sales. The deal for the Las Vegas. He winds with today dot com slash food has all this >> That heavy. But I mean one thing it’s today. Food loves
For Bob this morning. It’s a matchup but the taste but the L a cheeseburger sliders versus the San Francisco pizza. Full of art sour dough. Every one of the test kitchen table is so happy with outdoor much Ali cookbook, author and host of the hit show
When you 2 are in the kitchen. Hi, Laura. Welcome. >> Yeah, OK, so let’s do sliders. First solo around me. These are fantastic. And so so easy, especially in the colder months and you don’t want to light. Yeah. Built next slide is yet to take some ground before they could check.
And you can use Turkey as any ground beef that you like going around that Brown wants that Brown’s it becomes just delicious. You can ask some garlic onion and some steak seasoning. You going to go ahead and cook that just until the onion is my son translucent. And one of the key
Tips for me, it’s at a little bit of cream cheese because what about double glue in a way it keeps your ground beef from flying up all over the place. Then you got to take some Hawaiian was really any soft, although I love the Hawaiian
Let like I do actually yet either side is going to go ahead and cut them was honestly in half. Okay. Going to add to ground beef topped with the cheese of your choice. I’m just a fan of American cheese with my burger by putting it right
On the yes. I can tell if you want to mix a go a lot further. Okay. And then you can make a topping which consist of some butter. We’re sure saw some time seasoning and fresh garlic and you’re going to go ahead and brush the entire top of
More sliders with with your sauce. Okay? Yes to top. Okay. Not the bottom of the baking sheet cover with foil in the oven. 15 minutes, 3 minutes and what we say. Oh, my goodness, isn’t it? So a second, she seat a Senate
Trial. Take a small piece of pie or Maisie. So good, right? A doctor. Incredible was so much better than outdoor sliders. They say that this is the best thing I’ve ever tasted. Tell you. Well, now the move on to one of my favorite
Things, which is like a giant garlic bread and taste like pizza. And it’s phenomenal. You going to take it’s our job. We all were really young giant, rustic loaf of bread. And you going to cut it about two-thirds of the way down in
Both directions of I put it like so. And then you’ve got the stuff that you kind of stuff it with some pepperoni and mozzarella. But before you do that, you can make a garlic oil, which is olive oil, garlic, a tie and seasoning,
A pinch of hot pepper flakes and even a brush this mixture or actually think using this. A spoon to support morning. It is so much easier, Ben. So want stats from Florida, but you want to brush the outside to yes, once that’s
Ready, you’re going to go ahead and take pieces. Much of it here on a tear. Yeah, it’s better that way and you’re going to stuff. It literally. Literally stuff. Yeah. And stuffed pepper only all over add some freshly grated parmigiano bake. It covered 15 minutes uncovered another 15,
20 minutes. And then when it comes out, it is literally a giant piece of >> pizza garlic bread. Mean when we say every bite a little bit differently, I just want everything to a little bit different. You have to weigh and slider versus pepperoni or
Read what to do it. When we say this is probably going to go for the pepperoni pull apart, what tie breaking vote. The slider with out much swell or these are awesome recipes to try the ice where that’s the best fighter ever and the light
You see and it’s so easy peasy. Okay. You can find these recipes on our website today dot com slash food. >> Anderson Ryan for the authors of the best selling cookbook ever written. But what does that say about it? I live and cooked by with some. If they can do, Lord knows you
Can, Craig, you get mark saying I can start us off here. So let’s get to it. Our chicken tender. That’s why we’re going to be chicken tenders. These are actually sour cream ready to continue to appear to be. Your thing we do is make art
Support lead. It really simple. We’ve got some sour cream and here I’m going to put a ton of cilantro here because I love the stands and watch may be too much put a little bit of that out. It is some support layson adobo sauce. We’re going to do
A little bit of mayo. All right. And then we’ll put in some lime juice. And honey, are you going to do what you normally do? Magic on TV. We have to end this. There it is, OK, now we’re going to come over. What we’ll do is put our
Chicken tenders into some sour cream. What a little onion powder and some chives. And yes, I do. I do with this is, by the way, if you want to use Turkey, you can do that as well. But we’re going to marinate this overnight and
Sour cream. Yeah. Take it out of the fridge. Be very juicy. Berry. That’s why. Yeah, it’s a it’s a new look. I have on a journey. That’s a start. Thank you for having the labor to defend market with us today, right? Yeah. Haha. All right.
So then we’re just going to read. These are some panko breadcrumbs after to come out and put these around here. They were male overnight and overnight. You know, with that peco that’s panko bread. You can use some other stuff. But tank is really easy to use. Then your take your breaded
Chicken. You put it right in some hot oil. You want to get your take on 165 degrees. 8, you’re good to go. You’re going to put this out a big, beautiful trade. Talk about kale, tailgating, Thanksgiving Christmas, do whatever you want
To read it. That is easy and you see what was going on. All right. Now for the better this. All right. So out of every time lasagna has one major problem. It’s not tailgate friendly. It’s an ugly either, especially if you’re working on a paper plate. Yeah.
>> So what we’ve decided to do is go ahead and make this handheld for football games. So we have meatballs that we cooked on the grill. Yes, nice smoky flavor. So we grabbed the pasta. Okay. We’ve got about 30 seconds was all saw. All right. You know what? Let me show you.
We’re going to roll all this up. Yeah. Thank more oil and more pack in the oil. Now we’ve got you got to see that. >> She was inside. I was trying to with that said handheld where it is. Yeah. Yeah. Friday. It’s insane.
Trips. Yeah, man. It’s a big Sunday. I think everybody can agree that Nashville and Kansas City are never having great food. Yes. First, let’s start out to put you to work. This is a Greek smoked rib. You’re putting together a driver upset
When it comes to us. All that we pick up our Greek ingredients. We’ve got a reading out restaurant, pepper little bit of garlic. Kind of the little secret here is going to be a little micro playing. Let’s yes, that’s a little bit
Of brightness in the city to that. Once you get that on a jury, what we’re going to do is just liberally seasons, both sides of that and use it as a longtime hour before only the night before let it set up rich and then we’ve got to grow up
And everything is kind of related direct heat. We just want to put these on over direct heat. If you’re working on a grill, we set up like a to zone 5 or maybe a little bit hotter on one side. You’ve got gas or charcoal pushed to one
Side. Flip it on the other. Going to put that on for about 15 minutes. That’s going to set the rip. Then we move it to indirect heat with that low and slow to act. Rest of the idea here is to create a little bit of a mock. Saw a cloud or a.
>> I love that. We get little swirl right here, honey, and hear the county is going to kind of help caramelized that can help space this over the top and then you can see what we’ve got. We don’t want a fall off the bone. That kind of
Implodes on you. We want to fight off the bone. It goes really well with that cold beverage you gotta out there as well. So that’s good. Kansas City over. Here we go. Here’s a tighten up and export. I like time over the last couple years
Has been hot chicken. We’re taking a little bit of water. We’ve got to use his right to save it for pork chops for check in for Troy. I got a little bit of salt. We spend that up and we’re going to air date this. We’re going to grind
It essentially overnight or at least 8 hours. Once that comes out, well pad it dry want to dry and they will take us a little bit of salt. Put it over here now. Listen, I live in East Nashville on good hot chicken is good fried chicken.
Yeah, but it is. That’s where we’re kind of quirky yet. So we’re actually doing this is grilled. Hot chicken. Put skin down, get nice and crispy kind of the secret here is that a hot chicken is not like a a Buffalo South. Also has a lot of vinegar, right? We create a
Little bit of canola oil. We had brown sugar for some sweetness and then our spice comes from the cayenne pepper, our Kai and you can dial that up as you want. We can make it mild. We can make it media. We can make it a topic. We’ve
Got a little happier and we have black pepper. What we call this in Nashville, we call this the mud right as it comes out. We’re going to take this check in again. Kind of skin side down. I’m going to roll it around and we’re going to pick
Up all that delicious seasoning at flavor. It is Nashville to all service, very classic love or a little bit of white and the finish to go today dot com slash foods where you’re going to go to get this recipe. >> If you’re looking for the perfect spread for the big game
We got here. Joining us is Carolina Santos, the FSU, the executive chef of American Bar right here in New York, the culinary director of the grant or hospitality chef. What are we cooking up? A smell so good. I got on that. So we’re going to do a friendship bridge deck and then we’re
Going to do down. They’re crispy artichokes, fingerling potatoes with the parsley. But first we’ll start here. Okay. They had a meat is the most important and that’s very true with this as a fillet. We’re going hahahaha and some Saul Katz and so have the the other side other 5.
And you kind of doubt that I take this guy, put it in their writing your cast yet. We want to make sure this is pretty hot. I want to get a nice here and I trust I face. I’m going to put this to medium. Rare is what I think
Is ideal. Yes. Like 130. Okay. Right. Just flip flip side, we’re going to like I would say like 2 minutes whole fast forward. Annabelle’s fast or leave it hanging out over here over here we report. >> Look at the making plots officers the dipping sauce for
This. So much depth. Okay. So we have used pepper corns. Yeah. You want to especially as Nash of you’re going to have fun. Have fun. >> You got it. Yes, okay. I made it. What do you do it? Sorry that we’re going to grab that scar tissue, OK? And we’re
Going to toss it into this. Take down. Okay. You have a little butter going here. We want to drop those in there Yeah. Keep keep talking my shot. Okay. So we have the peppercorn butter here. You’re not alone. Whiskey. Does it burn off for now? I’m just not going to go
To here. We’re going to add a little fast. You’re going down and then we’re going to add a little bit of the stock. The stock would reduce I had then we would add a little bit of heavy cream. Yeah, reduce as well. All right. And then why not add a little
Butter? Okay? Right now that make us make a sandwich on making ourselves time and again, we’ve got fighter. We’re going to be yet. We’re going to put on some okay, let my Nana little a little chief and we have that 3 guys. How is which which say
She’s the by doing this with this? But you know what? You can even do? I check. We would put the unit. We need to put it in. I buy 51 getting your special sauce. So you got a girl? Yeah, yes. Haha.
It went at it and said the only have a minute. All right. Let’s okay. We’re going to jail the over here for the crispy artichokes. We have taps or egg yolk. My gosh. What basically blend that we would try this on idling all that kind or breaks. I’ll
Little parsley now. We’re going to try it all out and we’re going to right. All right. We would cut these unhappy little guys were hardboiled salt water. We’re going to add this into some kind oil. Let’s be careful here. What I’m doing. Okay. Haha
Artichoke and our job. So now you don’t come in. The annual only is it. loves football. This award-winning chef and author Sarah Gurr Lindbergh my God. It was the name. >> High. Gosh, though, of you’re making a roast a chicken with so many peppers, ok, this book is about listening to what
Your vegetables want, what you really like? I actually think that they talked to me sometimes until we all like Sarah, I want to be in this pan. Okay. I want I want to you here on top. Okay. Okay. Haha Whitesell all about yeah. I like to just come from Cheney’s because they have
Built in the city and brightness and pop. Are they a spicy? What is there? Not a great time. Yeah. OK, regular. All on something. All seen penalty. Here’s you want to pop. You can write in the oven to get super hot. So this would
Be a hot day and thought goes by the end there, though it in the oven and then and you get your butcher. Are your grocery started to a stache act? Check that box. So that just basically means you kind of take the backbone. Now it’s
Flat out. Totally roast. Yeah. 100 1%. Okay. Even put that right on the peppers to your chicken. The juices are going to grow. Did you put like salt or anything on that? Yes. Get all the knobs and I can set up. Okay. Got you plop
It right on top. And then back in the oven back and having them at this. Like a beautiful look at that and crispy scan. Oh, my gosh. Wait. Haha. So then now that’s where the arms are going to come in. Like what are rosemary parsley,
Lemons that? Oh, yeah. And Jews come on girl and you’re going to pour this right? The check that that’s right. On top after this cooked all the way. It’s all the way down right now is it’s like it’s almost all that case can add that and
Sauces a one pan, your sauce, your bags. Yeah. All in their jobs. Ready to go. Okay. And look at that. Look at that large donors like hot on our. That’s exactly all the way to ask you guys. What do you think? What the bird ate? My probably. I mean, haha.
>> The peppers are almost better than the check that really. >> He the Packers at the scene that and brightness and awe. So that was some rice or roasted potatoes. Haha. All right. What’s our next case now? I grew up eating baked potatoes
On a weekly basis. Yes, yeah, that’s right. So my secret is to get them last walk, right, wash and scrub them and then put the salt right on the potato at all. Sticks to the skin own weight and then you put it right in the oven and
Roast them on the banking. And I ask you, do you post for around a no? Why? Why? Why the floor? Haha, don’t do it. But really crunchy crispy skin. How they got it. How to make it for you. Make it for about 25 minutes until they’re tender.
Okay. Then out broccoli. My childhood favorite vegetable rockley leaks, garlic salt. Hey, this a little bit of butter. This is a great way to get that. She’s in to your potatoes for all the kids. It’s also good for you. So yummy. So we’re going to saute this and I know the check here.
I like to add a little bit of water. Cover it and that’s team. Yeah. Okay. Take that and put it right into the food processor. Okay. False K light shot a little bit ago. It slows ads. You don’t taste cheese but it just adds a little OK?
Well, yeah. I mean, that’s the guy. The best baked potatoes. I mean, yeah. And then what? And then creen trenes she >> where’s all the skin? Why she was. So you take a look at out to those without ads or potato and all. Haha, thank
You. Lights a stop. The potatoes up and then I save a little bit of the Brock and then won the Pan. Yeah. Haha. Yeah. Because I would love to see that broccoli in all its >> Haha. >> Did you see that?
This is who? Yeah. You can find these recipes at today. Dot com slash food. >> With today, food loves football has joined now by former NFL player turned professional Food and Seth Tobias Doors on a SEPTA bus. Good morning to you, sir. Good morning. Good morning. Let’s just start there. How do
You go from pro football player to a clean shot? How does that happen? Well, I mean, we always eat good food, you know, you and they want to see how you get actually cook it, you know, growing up in the kitchen with my dad. And it was
Just something that was a great transition for me. I love. I love it. I would send about these dishes. We’re going to start with the Denver distrust that. Yeah. All up in your beacon, Jim Oberg. Yeah. The sentence that was due to
The FDA. So we know just let’s start off with those small knife cuts. No one gets in. The bill will get to use goal. Get a good stop ball. Okay. To use cast iron Skillet. You use a cast to see you. Go as a huge star. What else to
Add an addition to their knees, the use of garlic Jalapeno. Well, okay. Okay. You see smell it. You got that going on like that? Yeah. I like that. We’re going to pay. You know, we start, you know, we’re big effect that we’re and from my
Actual basis. What if you don’t set? Yeah, that’s the that’s what do you think? In fact, you always do a convalescent hospital. Logan is vacant. You know, you boy has just begun to ignore cook that down. So you cook that? Yeah. Could get down that
Brown sugar, brown sugar land owner. That’s the road to go. What is what companies not to have a side business. All this goes in the day. All this goes and fans could get a good that they go. Well, you cook that could that down for about 15, 20 minutes.
And welcome to be for you right here. We angles before has been right here. We will season it up a little bit of salt and pepper salt and pepper. We’re going to add the garlic to actual pat. Why do you do
That? You want get your flavor so you up and couldn’t up that good garlic flavor and they are all while it’s in the burger. You get that extra crunch. Expecially goodness in that borough which you get your bird and magic gouda cheese like to
Have your good days and did not eat. He’s you know, you want to get that good flavor from it. You want so many different aspects got around. So there’s going to be get uniting this from the U.S. Mobutu. You covered it up so you so you can
Get your cheese. The Mets. Are you get that? He’s not even exactly okay. And that we just going to stumble over toasted Broncos have been, of course course. But it’s a burger. Get you let it. Yes, I had to make in jail. That’s what we make doubts that ban soon. Just keep that.
Yeah, OK, let’s make sure we give San Francisco fans equal time. Yeah. This is the place to it. So now we’re jumping over here to LA I will cuddle mask or hood. So good at you. And he is yeah, Ocado edge and garlic and
Cilantro want to thank all the good things. All the things that are just let me just we’ve got to add a little bit. Just so happen to that. I think that it is that they can show this is so great. The yes side. What use is in the shop with? We’ve got a
Little bit of humor, William powder paprika. That’s that’s setting up. Just toss together. Toss that in it. It’s a good mix. Really good. So you got to all of you got a guy up and already to seeding up. >> And a real hot can really. Haha looking shot stern.
It is good to eat the cover on both sides. >> What we have here, what’s the eyes? Light broke us teams. But you want something like to play before we get to Christine Zito Sechrist these up the Tahoe CA do mask that. You >> Try to get the love. Oh, my goodness.
>> Like all the different extreme, which when the game Sunday, 10% for a while, you know. >> Trent Williams as Mike lies. So yes. Geoff Tobias, thank you so much. Thank you. >> For the recipes as always. Today dot com slash food.
>> We’re back with today for love football. So here to help you with the menu is Leah Cohen to the owner of Pig and Cow and Pig you back here in New York. A girl. Oh, my God. This is so exciting. OK? So what you’re
Going make the ultimate wing. Okay. Due to winds case one is it. And honey butter Wings. Yeah. Haha. So we’re going to start by just season. It was. I’m sorry, all that. And so and we have some eggs. And this is going to help coach every July.
Yes, it’s a lot around that are out to us that my restaurant, piggybacking on the town. So you put the egg wash first and then what? And then we’re going to hold it in the fire. Just are here. Put it in there that. And so it’s flour potato
Starch and baking powder and this heinous star, really nice and travel case. You’re old those around around. And that’s up from here. And so we’re going to try to locate and they’re going to get a really nice and how long you cook
Those. I cook for about 5 to 7 minutes and then I actually turn the heat up really high. I get them to really call, right? Let’s make your sauce. Okay. So this is the Korean honey butter sauce. Yeah. A lot of other there. Of
Course, a lot of garlic guard. I like guys a lot and then go today. Yeah. And then we have some fish sauce. How is the some bad lights? These I’m doubt that the and then these are the these are for the whole way. I am on the season with salt pepper sauce. The
Sauce is Paul Tahi. It’s like teriyaki sauce and we’re going to hold these of starch and then haha actually be big. These are big and you can air fry way, which I love the year. Have the soy sauce have some sugar, some stock as you want a
Little b**** in your in your sauce. All right. Let’s worry. Good girl, OK, we’re going to take you all. Love it. Haha, you have done a fantastic job. Thank you. And then we’ll top. It was just me. Love you all. These >> Okay. When it’s cold outside, there’s not much
Better. Nothing better than a hot and hearty bowl of chili recipe is just what you might need for a busy week night. Dina DA Lisa gone. Sir is an award-winning home cook. She’s the personality behind this shift girl dot com. Just such a cool, clever name. Haha. This seems like the
Perfect perfect recipe, especially for today. It is like what’s like you got that chill your bones. You want to get out. So let’s do the still a little bit different. Those tomato base we’re going to go for. I’m a white chilly. A little bit coconut milk and they’re like you’re going to
Start up with your onions and garlic. We’re going to talk to a little bit there. Okay. And then put yeah. And the panic. A little bit of coconut oil coconut you. I’m a big fan of coconut away at all. This is for you, haze, onion and garlic
To a Yahoo. I like 2 minutes to 3 minutes. Just want to make sure that it’s not that wrong. I mean the flavor and having a look at your TV, your spatula it. Harvey Party came to visit American girl who also throw in something for spices. We have
Some. Yeah, his spatula where you put in there, you could play straight. And that is no problem was supposed to go. Haha or you. I thought that alongside the unit are like for a little bit to up those skies. And I don’t think it’s all
Going here. It’s all, you know, is going to dump it. I don’t think that some chicken broth and there we’ve got some current will take it. He usually gets green chile like a little spice. Have a hit friendly or not. Really hot.
Chick pea size. Let you know you could do is you could just take the chicken that’s in here. That’s kind of falling apart and put it into can just make a key study with it. Yes, all right. Come on down. What’s that? You? So they’ll
Look, we’re going to shred our chicken is how you do it. Yes, Richard, checking and just going to take it on and it’s going to do that. Rotisserie chicken. You buy the question or you could tell that he’s reaching out and guess you
Could use that as well. And again, like I said, look what happened? Yeah, ever seen that either. Look at that new track for the new year here. We got word just yet. What’s in there that so this is what we breaks out. We have the cornea,
The chickpeas. So do it again to can he here? Yes, yeah. It’s really soft. You couldn’t take it out. You shred it up and then you put out other here. A little bit of coconut milk. Okay. Another couple of men that did
Not make it home. It is there. Yeah. Haha waiting. I got you got to love the to do work. It will come out about your okay. You’re going to let that cook down till thickens a little bit. What have you done here? They put it baked potato.
Yeah. And I just needed to be a little bit hard to hear why. This is the kind of recipe that’s great. Even for the next 2 or 3 days talking about right off a cargo. Yes, we’re going to go and we’ll give it a nice little squeeze of lime here.
A little bit. Jalapeno hot like you. She’s I mean it whatever you want to dream up to top it with you talked with you go for it, spicy and delicious, but not too spicy. That’s what I love that. So but I didn’t want you can
Even do a little bit of want to kick up the high spike there. The better for me. His delicious and hearty and yummy. Thank you for this one really got me. And you can get this recipe at today dot com Sector Street. >> All right. This morning in today’s food, a hearty meal
That’s packed with nutrients. Help journalist and author Max Louviere is here to show us a recipe from his new cookbook. It’s called Genius Kitchen over 100 easy and delicious recipes to make your brain sharp body strong and taste buds happy. That’s a great combination.
>> That’s a lot of promise. But the couple livers. It’s the only cookbook. I think that can simultaneously shrink your belly and grow the brain. Wow. Yeah, we’re excited. So. >> Brain foods in particular, what in this recipe would make our brain smarter? >> We’ve got every aspect of his recipes calibrated to
Support brain health and mental health and according to the latest available evidence and it’s delicious as well. Yeah, yeah. So this is mole a chilly a lot of the rest of my book or internationally influenced and inspired. And so we’ve got our
And showing what he Chile is right here, which I don’t want to spice people. It spicy food every day have reduced risk of early mortality by about 14%. So it’s cloudy. It’s basic food. That’s a that’s a nice perk right now. So we want to
Do is we want to combine the mushrooms with the chilliest, but these are drive. These are dried mushrooms was raising drive. >> We like isn’t right because they have more of him on waters rise morning. >> That’s perfect. So we want our studio here. So you want to
Talk about a cup. Okay. Well and water and typically when you’re preparing us must be at home. You want to let it sit for 10 minutes. That’s perfect dried mushrooms. As compared to freshman, they have more of that mommy flavor with mushrooms are known for in the
Dark, much from the Mormon, the flavor. So there’s not a witch much comes along and using trees. You let that sit for 10 minutes and you put in a blender to puree the concoction. Now, what you want to do is on a couple of an onion.
We don’t want any bloodshed on the set live, but on. But we have our chop onions here. And then we’ve got delicious garlic and we’ve got a lawn. Trust them. So we don’t waste any of the slaughter a so using the stems which actually have a
More potent cilantro flavor than the leaves. The leaves are great for a garnish that really beautiful as well. We’ve got a chopped onion. We’ve got our cilantro stems. We’ve got the garlic garlic is, by the way. A wonderful prebiotic fiber. Really good. Forgot health. Okay. Heck, yeah. Also get to
The hard way thinking. So here we have a crock pot. It’s a very thick pot. Really good for evenly distributing the heat and we’ve got our sliced brisket. Not a big fan of grass-fed grass finished beef, but many people do is a very
Nutrient dense food. Great. So we want to do that. That’s OK, that’s still good for the Fed is actually quite helpful. Yeah, it’s a the source of Omega 3 fatty acids that source of vitamin D and pristine protein. OK? So you want to put
The beef in the pot like so that olive oil. >> I saw a condo times, very heart healthy, chemically stable for Heidi cooking. So we want to use a kind of oil. Well, why avocado and well, it doesn’t impart a flavor like extra virgin olive oil, though. So it’s from a flavor
Standpoint. It’s neutral. It’s very heart healthy. It’s rich in monounsaturated, fat. And the point of this step is we want to get a nice char on the outside of the brisket. We want to we want to develop across across on the surface of the brisket, which ones are really delicious now feel
So. Yeah, you do get off. You want to cook this for a little bit. Maybe about 10 minutes to get that nice. You’re going okay. We also want to for the onions in the pot as well. Yeah. Get your hands. Dirty Maisie. Yes. You want to cook
This about the girl like yeah. For the garlic. The stems. It’s tough. Look at it. You can smell in the car. Okay. Yeah. Again, the cross on the beef is key. >> So yeah. Around that up. You want to do everything else.
Yeah. You want to run it up because it lends a really nice out to you. Don’t want you don’t want like a uniform consistency with cocaine and you can also use you can use whole brisket. We decided to chop it up in a cold front. It would be easier to to shred.
What are the some of the spaces are creek high? So here we’ve got a little bit acumen. We’ve got to read. You know, we’ve got chili powder to see. Want to add these in. I know this looks like that. Yeah, they come in different in different forms, but typically,
Yeah, we can for hours on there. Well, again, spicy food is really great for your health, if you if you can. So that you don’t know that is this dish is too spicy. You saute this and what goes you saute that and
Yeah, it’s already starting to get. I mean, just yeah, not so we only have about a all right. So that we want to throw in the diced tomatoes. Okay. We’ve got a bit of a tomato puree. Throw that into the mix. Chicken broth. We’re
Compressing time here. Yeah. This is bone broth. Bone broth of bone broth. Is rich in college and taste the same as regular bra. It it a similarly. It’s not super. What makes it the Mueller to them. Only we at dark chocolate again. Well, yeah. So we so this is the finished.
It’s almost finished. Want to dark chocolate to the he’s in a really good for the heart to start around. Did I miss that? One of the chiles in the mushrooms go. We put we put the puree. You’re meant to once you cut
Rate, you put it into the okay to this. Yeah. He sure to check out his cookbook and this recipe with Matt Lauer date dot com. So much for that. here for today. Food Brian Baumgartner starters. Kevin on the hit NBC show the office. >> And office fans will definitely remember this iconic scene.
>> At least once a year. I like to bring in some of my Kevin’s famous chili. The trick is to under cook the onions. Everybody is going to get to know each other in the pocket. I’m serious stuff. Up the night before pressing garlic and dicing whole
Tomatoes. I toast my own ancho chiles homes. It’s a recipe passed down from the loans for generations. >> Oh, yes, yes, right. Became serious about Chile off-screen. So funny. So now he’s compiled. Listen to this. >> Some of his favorite recipes and the seriously good Chili
Cook book. How many recipes is a 10477? How did that? But I’m like, OK, this if you like Chile, this is and this is the before that scene. You want to show you guys? >> I know. I know. I’ve never met Chilean all I’m I made it
One time. It was like football season. I posted it online. People went no. Yeah. They went crazy and I thought, OK, I started getting into it. It it. Thank you how to work. Nicely done. It’s funny about that scene as it wasn’t even
Like the whole episode. It was a 30 seconds of the beginning of the show. All this I well, it always makes me laugh. When I say to people I meet them like what’s your favorite episode of the office? And I say that a chilly one about 90
Seconds. So how do we get started? We want to make at Kevin’s signature. Okay. This is this is my recipe that I have. I don’t know if it’s his famous Milan. Are you going to go there, OK? And and now it’s about it’s about shopping.
Okay. Okay. So we’re going to chop very carefully. And then we’re not going to chop back carefully out more. We’re going to chop and we’ve got some some vegetable oil. And here we’re going to add it all in. I had to we’re going to put it all in
There at here is here’s where Kevin and I are similar. The the trick truly is to to undercooked the idea, OK? I don’t want to the 2. Yeah, yeah, that you want the onions to be translucent know that we’ve got some some garlic. We’ve got some onions and we’ve
Got some green peppers in there so that I took it out and then fast forward. Yeah, worth we’re still here. Ow. You helped it to not get fully caramelized year once. Once that’s cooked down, then we’re going to add in you could I was working. I do.
I like the ground. Turkey obviously also use ground. Be sure. And we’re going to saute that in there with the peppers in the onions and the garlic. Now. Here’s another trick. Okay. Okay. You add the tomato paste once the turkey is like brown. So it’s not that we’re not brown brown the pale.
That’s right. Some of the dozen NATO flavor. And yes, and it it to me. It’s sort of combines all the flavors together. Now, this is not lightly browned. Well, we’re going to and it’s going to be it is television. Oh, yes. And so we’re going to combine that all together now, once that’s
Brown. >> Anything can happen on these. >> I don’t try this one. All right. Once that’s brown, right, then we’re going to do. We’ll have some diced tomatoes are going to put those in canned diced tomatoes dot com and diced tomatoes. Then some tomato sauce, right calf right
To one of the spices. And we’ve got some. We’ve got some record. No one got out with flair. You can do that. Haha. And we’ve got chilly to the jump a little. So that’s the antithesis of this offense. How messy is your kitchen,
Where totally allow and what you as and when you have to be. And that. So the beans beans with chili sauce don’t don’t drink like, OK, yes, but you add that when we’re about 20 minutes away from serving because you don’t want you
Don’t want to get the beans. You don’t want it to be over. All right. Let’s stop to begin with. And this this can be cooked all day. Yeah, you can reduce it all the way down and then just add the being. So when you’re ready to serve her justice.
>> A really good. I was just talking before. My husband doesn’t like cumin. Lot of this 2 minute. This is the perfect chilly. I can make it home for you. You’ve got Ryan to another. Yeah. Magic, Brian. This is a cure. So if you want
This recipe and we can all do, this was easy. Go to today. Dot com slash food. By the way. Watch Brian at all. 9 seasons of the office. Relive your favorite moments. The shooting of Caulk from our parent company, NBC Universal favorite should have them all. Bobby Flay. That’s right.
You’ve got a new book out next week called beat Bobby Flay. Conquer the kitchen. With 100 plus battle tested as a people. >> Yeah, this morning, Bob is teaching us how to win in the kitchen of one of his all-time favorite dishes. Bobby, just when you think you know everything about Chile, you’re
Going to do something. Grievances. It like a gun at some coffee grinds to it. Are you going? What are you doing? You just taking the meat out. You’re robbing us. Haha. >> Well, I it is a vegetarian dish like rising up to the
Stand? First of all on beat Bobby Flay. I don’t get to side with the signature dish that we’re cooking is. It’s the other shadow that right. So I got to challenge the vegetable chile and also my girlfriend doesn’t eat meat. So, you know, I got to adjust to it was smart man. Well,
I’m going to tell you right now. So come on over. So on. I’m going to start by making the base of the chilly. I always say everything good start to die, ins and garlic. So we’ll start with the garlic and then some tomatoes as well.
And of course, you need to bring some spices into the game. And and >> I knew you were going to go. Yeah, but you brought a few weeks. She’s going to name a name with for Netanyahu. The end of the second one anyway, hot chili, which is one
Of the secret ingredient to right. And then this becomes the base of it. Now cause was asking like, you know, you’re obviously the meat, but you can use things that are bench that or vegetables that actually while giving the that experience back to me like the primary. But very yeah,
According to Kerry and >> who are lucky man? All right. Doubles the use of their body much out. >> He plant and what developments they’re they have that sort of meaty texture. We’re going to add that to the to the chilly as well.
And we’ll let this cook for a little while. And then basically what happens is you have the base of the chilly and it looks and feels like surely it taste like chilly, but it’s completely meatless. And then the thing I love about Chile is
That it becomes like this canvas for all these like really cool garnish that you can put on top, which is really the kill, right? So that’s beautiful. We have some yogurt that has a little bit of she do. Pepper is in it and some
Wind use what that nice cooling effect. And I have some avocados and here with some with some dice red onions and chiles and which caught on top of the most, like up the chilly becomes a vehicle for all these cool things that you want to
Eat a little at a few tortilla chips with some crunch crunch going. >> Hey Bobby. The only stop taking less time because it’s meat bays and vegetable based in the yeah. The base 1, 1, >> It does out because, you know, if you could be some like
A clean up or develop mushrooms, it’s going to it’s going to cook a lot quicker. He’s want to make sure that the machines than the eggplant go all the way through because any absorbs all the flavor from the base of the chilly itself,
You want to cook at that dark beer. You want to get some of the earthiness as well. And and then, you know, you East East East are to going to shift a little bit of lime zest on top. So you have some a city of some spicy news. You have a little
Sweetness and all the good things and it’s a a very warming get. You have to say, like when I first said when I first heard that I had to make the actual chilly and be body play. I was kind of bummed out because, you know, I am I am a
Meter. And but I have to say that the plan to mush, we do a great job was up to 2 hit. And of course, it’s a little bit healthier. I mean, people are eating a lot more events was a plant-based plant-based having its moment now, Bobby.
Okay. It’s unbelievably dies. Chef. We constantly have to adjust to a to the trends of the way people eating and I will say one thing, people eating healthy or unhealthy air. I don’t think that’s ever going to go in reverse. I think
It’s only going to keep going in that direction. So we have to really get very comfortable with cooking vegetables and lots of different ways. What did your girlfriend say when she tracked that first bite? >> Help. Yeah. Rather as to what would you say?
>> Who you know what? I haven’t made this for yet to be perfectly. I know it’s on the docket. It’s been it’s been the summer and out now, you know, it’s getting a little. Yeah. Well as she there right now. Yeah. >> We love you so much.
>> I think your book, we have a couple seconds. What other kind of recipe. So they all that, you know, there’s all kinds of things like piri piri chicken to shrimp and grits is some great desserts like a spice chocolate putting a plant road,
Teeny. I mean that, you know, Salisbury steak is with us really classic homestyle dishes. It is a couple of things and that a little bit fancier. But it’s a you know, if you’re a fan of the show, I mean, has been on the show
A couple of times. It’s such a fun show and we shot over 500 episodes. I see that not all of this book is Volume one. He’s a great show. It’s a great book. >> For the Chili recipe with No Meat in it. But it today dot
Com slash pouring to learn about likes or teen years old. recipes that you can set it and forget it. >> Well, guys, it’s no secret that I am in love with my slow cooker. And if you’re like me, you are really going to enjoy
These recipes. The first one is a plant Parmesan, some starting with 2 large and plants. I’m just going to trim and then I’m going to slice them into about half inch rounds. I have paper towels lining a baking sheet here. We’re going to sot
The tops to help draw out some of the bitter water. And this is also going to help out at plant slices to keep their form within the slow cooker. So these need to sit 30 to 60 minutes. And while we’re waiting, we’re going to head
Over to the stove to make our guy like the one that bread crumbs. So first time adding one cup of whole grain panko breadcrumbs, one cup of crushed walnuts. And I saw that, hey this for about 10 minutes on a medium flame. And I’m
Going to add in some garlic, some dried basil and some black pepper. I’m going to take this off the heat. We’re going next in some palm. I’m going to take you back to our Ed plant now. I’m going press down with paper towels on to my and plants
Which have been sitting because I’m stopping up a lot of the excess water. I’m going to season up our slices with some garlic oregano and a little bit of black pepper and an ad in a little bit of tomato sauce to line the by and now the fun
Part starts. You line the bottom of your slow cooker, then for your garlicky. Wanna breadcrumbs more soft? I’ve got parts scam. Mozzarella cheese, calcium, protein and of course, cheesy goodness. And you’re going to repeat the same exact thing with 2 more layers. You have 3 less chess players
In total. And now for the easiest part put on the lid and cook it on high for about 3 hours and 30 minutes. Guys. This is so good. And now in the mix things up, I’m going to take you over to my island where going to make a
Cell phone but H l a. >> And starting with butternut squash and whether or not is packed with potassium, it’s got to care. A teen great for your immune system and so many other new chance. Some onion of corus, a green bell, pepper, finely diced. And this is a
Jalapeno. So this chilly is customizable to whatever spice you want. And now on adding salsa verde. And this is reduced. Sodium chicken broth going mix this around and then adding and lives of spices going to mix this around again and all the flavors get the nice and well combined
And you’re going to add and 2 pounds of boneless skinless chicken b****** and submerging the chicken into a liquid. But the cover on and let it cook on high for about 4 hours, 30 minutes before it’s done cooking carefully. Take out all of the
Chicken b*****. Then add in 2 cans of Winston dream. Bees started the beans. Put the top on, let everything simmer. And while that’s simmering, you’re going to shred your chicken. Then put the chicken back into the slow cooker, stir everything together. So the chicken kunce sop up all
Of that scrumptious liquid. Only can the skies. This is so yummy. The flavors, all compliment each other. All this will definitely warm your soul this weekend. >> That’s all right. >> The ground for these recipes and so much more go to seed a dot com slash that
>> Our anchors are done with the food. I mean, the segment sort of over in one part of the studio over there. That’s how good this is. It’s today. Food loves football. We are back. We’ve got some snacks. We’ve got the dynamic duo, husband and wife, Scott testing. Elliott and you read.
They are the chefs and owners of the great Don and you want to New York’s hottest restaurants. Really? Great to have you guys. >> So to start you falls, we add a little milk to Brett. He’s bread. Doesn’t matter. Could be anything. This is like
Torren sour dough. This is called up in odd. This is going to add like some moisture to the meatballs. Absolutely. Like sour dough bread. Is that what kind of first choice? Yeah. So I mean it has yet has looking nice depth of flavor.
>> In the ring it out all the milk know you’re going to add the bread to ground chicken and ensure II’s and this is like a Mexican trees. So it’s really soft. You can also use the heart. Trees are just going to grind it up. Yeah. Then we’re
Going to could teach east to it. Yes, you are some eggs. And then our spice mix which is salt pepper que man, oregano, grated garlic and I dragged garlic and right on it. Okay. Mix it up. You’re gonna put this up and then and he’s going
To do if you want to scoop some people. Wheeze one, he’s one of these because I never get to, you know, all the people that, yes, right? Yes, even size. Smart. >> So it’s like a Tex Mex style. The ball. If I feel like, you know, Dallas like that, that using that stands
Out the most to us right back. So all right. So we’re going to sweep some meat balls. They’re that’s real. Really nice. Quick roll. Yeah, that’s right. And those could for how long it’s about like a 15 to 20 minutes until they’re golden Brown and about a 3 like a
3.15, pretty quick chicken. All right. We’re making that was so soft. And so this. Yeah. So this is like an herb lob. Not like a thick yogurt. I’m sort of is like a yeah. Like sort of like a cooling element that’s going to pair
Well with the spicy meatballs. So we have a lot in here. We have a little bit of salt sugar oregano. That’s going too well. That is the basis that this is live. Not like a thick. Great. Yeah. Some lime juice. Some grated garlic bread.
You’re right over there. Yeah. Lapping at the what ask a question about the fly and mix this up and then this is going to be the base of our meatballs here. We just add a little bit of a fresh scallion and on top. They’re all right. That is that
Is the Cowboys. Good luck to the Cowboys. Go to Philly. Those cheese steaks but also famous for the roast pork sandwich. It’s a lot less are known. You look at how an American a dish. That’s super. >> Right. Sport. Provolone, broccoli, raab. So we’re like
Let’s take some of those elements and just make nachos. Correct? One of its. Yeah. So we’re going to pork shoulder. You can use bone or bone out. This is bone and I believe we’re going to Syria and yeah, and then we’re going
To take it out after going to go on the ground and to that fat from the 4 children are going to add onion, sliced onions and then we’re going to put in our spice mix here. So for this one, it’s oregano time fennel and chili flakes. >> He’s on a garlic. Yeah. Haha.
>> And tomato paste. We’re going to took that out for a few minutes till the tomatoes cooked red meat ball. Then once the tomato paces cook, we’re going to add white wine and use that down. I got you and tomato at a chicken stock cut
And then we’re going to take the portion where we’re going to put it into a slow cooker. It’s going to go in the slow cooker. We’re going to pour this mixture right on top of it, right. The best thing about making this, I love the kids
Inside. You don’t have to like green egg smoking situation. Yeah. I mean inside this is easy. The best thing about this don’t put it on high for hours for hours. The watch the game. That’s it. Right. And he’s going to show the broccoli raab.
>> Okay. I have some garlic here to admire Rob season with a little salt. Once this is cooks, we like to finish it off with the conflicts. 67 minutes to get like super wealth. Wilted. Once this is finished, we like to finish it off with a little
Fresh lemon juice and sugar. Just to kind of cut the bitterness mice that nice touch. And then for layering the nachos. The best, you know, most fun part here. Basically the secret to a good nachos. Just like many, many layers come talk south.
>> It’s going to get our pulled pork. Where loaded up? You try to shine a I know that. I got to talk to the Bahamas Pro. >> Big game. We’re back with today. Food loves football is that we’ve got the game Sunday night here on NBC Chiefs
Packers of a vehicle’s here with some great food to go. Katie, always good to see you. Happy holidays. Yeah, a holiday sweater. >> Kansas City ranked here. You’re going to I was thinking more holiday. But you know, I guess I am. I don’t know me
Well by Aho. I do really love ribs. Think yeah. It’s famous for their barbecue. Why don’t have a smoker at home? I love to make ribs in the oven. So this is who have a smoker home and so intimidating. I would love to know how to do
It without you. This is so easy. So Kansas City typically has a driver of that. Some chili powder here cares about that cheer. You know, I’ve got celery seeds, salt, pepper paprika, high and dry mustard. Onion. >> Garlic powder. I better than KU. I asked why that was spiced little inside.
>> All right. Mix that together. It was going to sprinkle it over, know, olive oil divine or there’s plenty of fat. And so you’re going to use your hands to rub it in. And then the ticket is to really wrap this tightly in
Foil. Going to put it in the oven 500 degrees for 20 minutes. Then turn it down to 2.50, wrapped. The whole trade. Just this snow wraps, the ribs, the ribs of the ribs themselves. So these are spare ribs. They take a little longer
2 to 3 hours today, it to cook until their fallen off the bench. If you’re doing baby backs about an hour and a half. So now we’re going to make our barbecue sauce. Kansas City is a tomato base, barbecue sauce and usually has some molasses
Which we have. So I’m using catch up and find this. You have done Kansas City. Just so good to do all. I did. You know, I always get nervous making barbecue because people in their areas are sopa about it. So I know I’m gonna find
Out on Twitter and you can see some of the all right. Good catch up to 10 years for that army. Gosh, I’m and I’m going to add to it some chicken broth and we’ve got some molasses here. That’s the good stuff ads. So the ribs are in the
That something. I’m one of 500 for 20 MIN DOT for 20 down to 2.50. Got brown sugar want this to be nice and sweet and we’re going to balance that out with some apple cider vinegar and we’ve got some more sure sauce and this is really where
The differences between the Kansas City style rib or North Carolina style robots in this cause. Yeah. And then also spices things. Yeah. So let’s yeah. Got a nice little kick to like. Okay. So after those ribs came out of the of it, you’re
Going to finish either under the broiler or on the grill by painting them with a little bit of that sauce and all the sugar that’s in there. It’s going to get nice and crispy on your ribs and give you that great crust. When you say finishes
The internal temperature when you pull out of the oven not to eating 10. 0, yeah, it is. It is totally eating just a little scare. Make it have. That could be this thing. Yeah. He’s yeah. So gets it. That little extra. Something. >> Going her.
>> And angry. All Packers Wisconsin be forced to Z. So we’re going make some cheese soup. This is a really nice light to said, okay. Some got some butter going here and I’m going to add from your flock to it. So that’s just celery. Carrot. I wasn’t picking. So, yeah,
Yeah. Are you will see what the college of Wisconsin. So yeah, add some time and a bay leaf to it and it’s just going to let that cook down. Let those vegetables get nice. And tender takes about 10 minutes and then add to it some flour. Yeah, that’s going to be our fichtner
And a little bit of sweet paprika and that’s going to help give some color. Darcy. I ask you question backstage when I saw the big bad of beer cheese advice on how long before this soup seizes and just becomes like cement and that’s not necessary. The case, it doesn’t. It doesn’t because
We’ve got some white wine going and, you know, the assets that wind will help. And and so typically it’s typically this is made with beer. But I’m a wine drinker. So I use wine and some milk. Yeah, at right in there. Why not? And then you’re
Going to let that summer. We’ve got to go up as you’ve got all the all the things at today. Dot com slash food. >> You know that music means we’re back with today. Loves today. Food loves football, epic matchup coming our way, Sunday night right on NBC Dallas Cowboys taking on The
Undefeated San Francisco Forty-niners. And if you are looking to take your game day spread to the next level, you’ve come to the right place this morning. This is Elizabeth Cohen. She’s a 7th generation cattle rancher. She stars in the hit cooking show the ranch table over on Magnolia Network
In. She’s out with her debut cookbook. There it is. Ranch Table. Congratulations. Thank you. So my friends are already scarfing down. Yeah. >> And has anything like we should probably start with the Castro. Yeah. We’re going to chillier in a casserole. This is super simple. All my cooking is very, very simple.
Easy to do. Especially for big crowds, OK? So we are roasting these chili peppers. If you don’t want to roasted chili peppers, you can just buy from a can. But these are awesome. I just usually just roast them. Put them in a bag steam feel and then add them in.
>> Really delicious. Okay. So easy. So this first edition we’re making is called a walk. >> A chilly Reno casserole. So you know, love Chili Reno’s. But this is a Castro because it’s so much more easier. >> Sounds like you want to test you and I love the one caught
My eye, right? Yeah, exactly. I’m not like that busy. You don’t need to look at. This is a joke in there. >> No, hey isn’t looking. So what do you know? >> How that’s a first. >> Maybe it wasn’t a good. Yeah. On everyone make some
Food and the crew have. Yeah, we’re putting heavy cream. A little salt. Little pepper boom done are we’re moving on. I have some just some tomatoes. >> What we’re going to do is just do some layering. Going to build. We’re going to build a a that suspends the U.S. to
Suspend my fingers. So haha. So those are those are the chilliest. The Rams you roast it. >> These are the chilly said are roasted again. You can just use Chile’s that are in for Candace to make it simple if you don’t want to roast them. But you add that a little bit
Of cheese kind of just got this is a Monterey, Jack super delicious, easy. And that was later all of that along. We’re going to beat that. So once we layer, then we’re going to move in until this year is going to need this.
We’re going to then pour all of this all over and bake this at 3.50, for about 45 minutes were using film diary. You could. I could actually do that. We move on. We have this delicious taste that Hillary has her own taste a little bit. Chilly taste. Good fried chicken shows or something.
Yeah. Fried chicken that your vote to make him my gosh. Fried chicken. That was my favorite. I love. She travels with her own honey. She walked out. Why it by adding from the here every step. Is the average still otherworldly? Yes, it’s so good. So we’re going to grind this chicken because the
Thing about fried chicken as you want, that we stir in a you want that flavor. So I make a Brian, I put some lemon juice, water, salt a little bit of what is this rose at a whole bunch. I literally just throw in those. And how long do you run your check?
Well, I want to say about 2 hours or overnight, sometimes I’d love to just do it overnight because then you don’t even need to think about it. And, you know, it’s ready in the morning or so. This is that chicken. Here’s the Bryan.
All ready to go. We pour that and let that set for, you know, as long as you can get right to be cool. I just want to make sure you get a nice and cold and let it dry. And so that’s
Great. Now this looks like it might be part of the secret is out and saying what’s what’s the sauce it with the seasons. So we have all sorts of really delicious season means there’s chili powder. There’s copper Rica, others, salt, pepper. It’s very simple. Do okay. But the secret really is this
Is the place where a double dip is a good. This is a double that situation just wasn’t there just was flower. And also how was the site? Says she it’s crunch and when he tried to get milk or butter, Lee furrow it
In. This is the buttermilk and to throw it in and then you go that yeah back. And it’s a double eye drops read and that we’ve got 30 seconds, Hank, right? So we’re just using canola oil to fry an athlete. Again, you have to add in some
Honey on top and boom, you have a year. So it’s all in the cookbook. Get ready that that’s the best fried chicken and of ever. I across that way technique. >> Right was on the boat. Thank you. All right. Cliff Edge. Aleutians alone. I haven’t haven’t in a by Elizabeth
Elizabeth scope of this cold, the ranch table. You can get the recipes at today. Dot com slash celebrating Hispanic heritage with some fun twist on some game day favorites and to do it. We flew in James Beard Award when Rick Martinez himself was the best-selling
Author because, you know, it’s an ode to the flavors of Mexico. Chef Martinez flew in from Mexico just for this. So thank you for doing that. One of the year’s enjoyed about your approach to cuisine as you want to make sure folks understand that the food of your people and he just
Quesadillas and tacos, a man now, that’s exactly it. >> And the thing I love about football food and what I wanted to really try here is bringing in what we know it and are familiar with in the U.S. but incorporates. >> Mexican twist to it. So this this this weekend, Sunday night
We’ve got the Steelers taking on Carson’s Raiders coming off that nasty loss Steelers coming off their first victory this season. So should be a pretty game Sunday night on NBC. So let’s start with I guess we’ll start with corn fritters for each day for the Steelers. All right. Yeah.
>> All right. So what we’re going to do is we’re going to make some Mexican street corn or escape is it’s I’ve got some pub line. We’re going to throw in some onion, some garlic, lots of garlic. What is this? Not as chilly the auto. That is
Basically a little bit of powdered fire. How did fire out and fired a couple with that exact clouded far. So we’re just going to saute this up, OK? And then when this gets a little bit soft, we’re going to add some corn and you can use
Fresh corn are first or frozen or canned to make sure the drain it really, really well. We’re going to throw and some cilantro and a little bit of parsley, oregano and just let this go. We want to know what’s next as we want to cut that
Down to look like it’s nice and toasty, which we got to stop right here. I’m OK and now we’re basically going to make the hushpuppy batter. So we’ve got cornmeal flour. Salt sugar baking powder. Got some melted butter. An egg. What is this water mill? This ball buttermilk?
Yeah. Yeah. I don’t know. Yeah. Got to have a little tang of air you keep working on. That is all right. So I’m just like stir this up. Makes us all together. Those I say I love the those are so good. I used to work. These are delicious. But there’s a point
That was what was in court. You love it. Love. I know it’s so good to know that before and with the spoke about, yes. So this is basically Mexican street corn. We’re going to throw that in when to fold this into the batter. Make sure you don’t really overwork it.
Just make sure that it’s like all nice and evenly incorporated. And then we have this, which is my batter. We have hot oil. One of my favorite tricks nose using an ice cream scoop. Ice cream scoops. They’re great for cookies. Meatballs, hush puppies. So I screamed. I screamed. Oh, yeah, that so you
Should take a scoop and then just carefully drop it in. All right. And this makes perfect size cook that this will be about 4 minutes. Let’s move on. I want to add to this this Frito pie that looks like the tasting table as she excellence in healing race.
This is all in the the radar. This is a quick up. A store sauce you can use is frustrated. Check in. You can use it for pork. Basically what we’re going to do. We’ve got some chicken stock simmering here to we’re going to throw in
Some chilly walk. He which are dried Mexican chiles miles. It easy to find. Yeah, this is what he is a pretty much in every grocery store. This is actually up the pace. If you can’t find this, you can solve in a tomato paste. That’s fine.
Got some orange juice. Okay? For a little heat. We’ve got some smoke teeth out which I adore salt garlic, obviously. And this is a little agave syrup hill. We need a little bit of sweetness. Good, huge issues, art history check. And this is where to stream. But yeah, so we’ll bring that
Of oil once this get soft. About 20 minutes later. Rip your it in us in a blender. We will get this all comes out. Looking like that comes out looking like this and this was going out into our rich history. Champion is enough yet.
I love the presentation. I know. I know. Yeah, we can do individual Frito Pies which, you know, pretty traditional. But if you’re having a big game day party, I got to go to Costco, get the giant bag of Fritos. Yeah, it down the middle and make fun big Saturday. So so that
>> that could serve as the centerpiece and eventually recede. Just start to answer one. >> For me. But the big bag was their cases seriously. What do you do with your? This is the same as Inc S this is basically all my favorite things. You’ve got a really nice really can
Guess so with taco meat, pico de gallo walk, always sour cream. Mix it all together. Check out what your cheese, what changed and what she’s on. You can use a cheddar. I try to use like a mild to start a, you know anything, too sharp words.
It will break up. So just you Cheddar Colby and it has a little good will be on the bottom. I also truck well done. Thank you so much for coming in from Mexico. This I feel like these are actually approachable, but we’re going
To make these are totally, totally yeah good. This is a shipment of illegal tells you what these rescues around me underneath all of that makes it makes it. loves football. This morning we’re cooking up, not one, but 2, 2 great game day treats to serve in Sunday night’s
Game. That clash between the bills and the Bengals should be a fantastic matchup and bringing the flavor this morning to time James Beard nominee Tiffany Derry, Tiffany is the owner of Roots Southern Table and Routes. Chicken Shack in Dallas, Texas. Welcome. >> Thank you so excited. Haha already start to.
>> Let’s go with the winds. These are like all classic. This is what it’s about bringing flavor so you can take when gets essentially when we come. Right. So and then we’ll put some salt some pepper. Oh, you look like you’re ready to creal see us
Moving on from the south. Maybe you are. And they were at some flour as well. So that flowers going to really help crisp it up. Give it some texture. >> Hahaha, he was ready. All right. So I’m going to do 2
Ways. So we’re not here to have a have a sip of some beer. >> I help you know what, if not to me. Well, you know me well, you’re putting it in the air. >> Who and air fry option? Because honestly, it gets so Chris and being
And for those who like a traditional wing heading good going into Friday boiled. So this is going, oh, let’s do what we want to use this. Something that has. >> Highs. Low point. Okay. And not all boils have a year. The tax assessment about the haha.
>> Her final versus traditional Frank, do you have a preferred method? >> I mean, if I’m looking for Krispy is yeah, I’m gonna go with the fryer. If I’m feeling like, you know, I need to take it easy today and I don’t want to mess with all of this oil
And I don’t want to do all that. But I’m going to air fryer is no problem. You still got to get all the flavor. Okay. So we’re going to do some garlic Parmesan Weems. We need to started with a little butter. Always start with butter,
Some garlic, because it is. It has to be fresh. Garlic don’t give you know, tube of water Morial says that. Give it to me. All right. We’ve got our creo in there. We don’t put a lot of Parmesan and they’re going to be some part to see
You. What about a little salsa song will and chamber right now? Yeah. So you can smell that is currently garlic Parmesan. Give it a little toss. You could put that on fries to chef. Oh my God. You’re talking. My language was
Got a call. I wish them good. The flavor like it because it’s still lie and still crispy. You get tons of flavor and you know, means to have all the hot sauce note. That’s a good way. Okay. Really good when while here we go, this is what we’ve
Got going on to Buffalo, Righ now. Let’s move on over the Cincinnati. Yeah. All right. No great shakes. Cincinnati Stout. Shelley, have you ever had? Yeah. Chilly. 3 way. That’s it, OK? So what we’re going to do is onion on you. We’re going to add in our ground beef going to be okay.
Now this is about as much as you don’t see of normal. Okay. Haha. Here’s a secret and cross talk let it was way it so far. That is the idea. So if you’re thinking like mole a right to him in sugar, brown, sugar worsen shower. There is
Some smoky paprika allspice. All all of that goes. All of those in the show goes in and get going. We’ll see what is this year. Give me a little stock stuff. So we’re at home. Will brown this chilly. We’ll make it. Yeah. Made pays.
You need that richness and then will burn. So brown sugar for the sweetness. Not this isn’t supposed to be sweet. It’s supposed to be balance. You can to get the worst shot. That’s right. So crime get that going. Mix it all up at your dark
Chocolate. So we’ve got about 30 seconds left and tomato and you’re going to stop and then you come over here. You are going to make that dot. So here you can grill it. You can fry it into a little chilly.
>> What’s or what’s going on is a good dog was off. So that thing running the marathon this week. We’re not what we’re going to watch. Wall doesn’t care. Yeah. Well, great job to have nowhere to go for the rest of his today to all sides, food
>> We’re back with today through the with 2 young NFL season division rivals the Miami Dolphins who absolutely amazing last week taking on the New England Patriots Sunday night right here on NBC TODAY for the patients will say at least great recipes while you watch the game.
>> Ar Fresco Cawthorn outscoring Shelley’s here wrote a cookbook with her daughter Ava. All cooking. Yes job and she’s 16. Well, she’s the author now. Yeah. What she contribute to the book. I got over half the resumes made its debut of The New York Times bestseller list. Yes, I Love
How you just add that in. This is my cousin my eye. I am. You are my full height and the start of the state 16. 0, that’s right now. Yes, you know, The New York Times best-selling author yet know my daughter’s probably asleep now
That she’s not. She’s like I don’t have to get up anymore. One for the dolphins. I see. You’ve got some. See what you make it for the Dolphins as you want to use the Miami it. Okay. So little oil and vinegar on some slice of cabbage salt. Let it sit.
I’ll let that vinegar soak in software. That’s what I know. You’re going to cabbage. You matching the Capitol. You know, I coordinate food my whole life here. So salt and chili. That’s the sound of angels singing. Yes. And then we come down here and we just build it.
Literally. We’re going to do a little mashed avocado on a corn. Tortilla is a good 40 for this, right? But in flour. But I’m team corn for the application like whenever you do on the fly here, right? And so the all caught on the board. Bottom is like nature’s glow.
And then we get into just a little steak on top to get the humble cabbage. But that vinegar little line to assess. Yeah. That’s just a little street food. So delicious. Yes. Snackable has chicken sandwiches show. Yes. Am I talking about a little bit cut.
Lets you get a look. He’s already eating. I love that. You’re you’re like, I can’t stop eating. Haha. Haha good. I’m so glad. And then in the in the still there. So the egg I myself because they’re all it. Yeah. Well, a version be here, but yes, she’s she’s at home
Reading the next football and golf clubs are painful, but I’m glad you asked because I mix in some of those old-school plan. Red Cross get like the big also. Yeah, yeah. It was like only one kind of bread crumbs that and the island are right
In the hot oil like this trying bubbling on both sides. It’s not a how do I know when it’s done? Because it’s just, you know, you just know. I look at it. You just know. It’s it’s like a built-in indicate about the sausage making. Is that just regular old fashioned? Managed to
Start? Yes, and God’s nectar garlic powder actor. It’s just really it’s just there on your show of waiting, Beyonce. That’s what I feel. And then a little bit of red wine vinegar and a little hot sauce. And if you do what I see,
I was like it’s but it’s garlic powder versus garlic salt. Well, I like the garlic powder with a sauce is because we’re we’re going towards ranch dressing, Caesar dressing. And you want that kind of Lori asleep, trashy, pizzeria, Garland or natural causes. Here are the side of the
Building. Check on the 11th. So we’re going to build a little mail. Let yourself what you meant when you put the cut that right? Hello, Leon. Yes room in the Chris Harvick. Look at that. Lovely, sunny. Let us love. Lots of shredded lettuce, focused and pickle.
Yeah. What kind of and butter pickle. It’s it’s the bill, right? I mean, it’s I’ll see you guys later. Haha. But everybody has to have that. Let us the pickle us right. We can even get a little like come on. It’s Friday. Yeah,
That’s God’s glue. And then also, you know, it has to poke out of the edges like the bread has to be his mom. People back their cooking. My stick for me that a lot of time you like to know all of that has a lot of love. That’s what, what?
Sunday football as often as Patriot. Don’t have a prayer to the Bahamas of plan. No. Have to get my new cookbook and stay home. Haha. Yeah. Yeah. I have a graduations. More today dot com slash food, Alex. All about. This morning. We’re cooking up not one but 2 fold and the
Theme meals in honor of the big game. Sunday night, Chicago Bears La Chargers bringing the flavor we brought in fit Master Jordan Air Erica Blair Chef. Good to see this morning. Let’s get right into the first one. Back to Chicago. Early 19, 100’s of tiny immigrants come over there making these beef is
Beef sandwiches with with like basically cheap cuts of beef there. Let’s slow raise. >> And it’s become now Chicago staple and it is amazing. And one of the cool things that we’re doing is we’re going to start with our jargon. Yeah, yeah. It is basically a way to
Like let your body know. It’s time to party in this time to eat a lot of jardinero out a call Friday. What works, too? So we’re just going to sit here and boil this for about 5 minutes. You go ahead and do that.
>> And then the then we’re going to start over here to get some really thin cut here. >> So worry, you can use deli slices of roast beef and we’re going to put it in beef broth. We’re going to get a little oregano. And there are also going to do some garlic.
And we’re going to let that simmer for 5 minutes because it’s getting even more flavor is so exciting. And now once you’re done, you’re going to save some of that Chardon era. Yeah, Brian, right here will pardon the bowl. And you’re
Just going to put a little bit on your actual scene. Was that? Yes, this is so good. >> That bread would be stale. How they would not use that brought to you. They’re starting their own you jus or they say in the Midwest, a great gravy to. And so after we
Do our roast beef or just going to put it on top like this. And this is where you get to be the artist. So you can get some of that chart an era and you do it. How you like where you can.
You can go to great Chicago. This is this is these are fantastic and it’s up to the position Chicago time Beats course the series I know about this also as well. So shout Portilla said. >> Was on last hour an hour in LA. We’re going to do some
Spicy beer braised beef. Talk us we are seeing we’re going to do is season that me so get that salt and pepper on that rose. You can use chuck or you can use shoulder. It is all up to you. And then we’re going to put that right in here and
We’re going to sear it locking in those juices and cannibalizing this before we brazen. And that’s the key to be. And one of the great things about this roast is that is so versatile. You can do anything you want. You can make this
Into tacos. You can make this in the past. Rest in peace is definitely going to get a little Mexican that what to get my morning Modelo was gone and then we’re going add some smoke into the ocean. So we’ve got to do both. And that’s what we’re
Going to put in there to give it some of that hoax. All right. Yeah, yeah. There it’s just a just as you can buy it in the can with the peppers already in there. I love and done for you. And then just get it right here. There was so
Gracious, 2 and a half hours. So go back to los. Lonely. Was slow medium, put it on the cover. Love about for a few are get put in a cross that if you’re a or tender up. Now, here’s the secret to this for these tacos. You had your
Co-star. Everybody has schools like, but you’re going to kick it up a notch. You’re going to make it sexy calls lies that he calls out for Halloween. Yeah. Haha. And so there you go in. You can add, you know, if you what we have heard, that is
Some of the chipotle sauce and you’re just mix it in there that elevate your calls office and it gives you that acid. Now, one of the cool things that you do, the sauce that you had in your roast, you’re going to save it and you’re going to
Reduce it because we’re putting that as our gravy not want my want to see. I want to see your football skills get in there and tackle that trend. >> Well, this fall this fall and that you do. That’s what you do in your crockpot. That’s what you do in your slow
Cooker when you’re breezing it. That’s what you want. You want it to just be hand tender. >> Getting your hands. A lot of our this board to make a sandwich. >> I haven’t many times on my ranch. I cannot tell you how many times everybody else got talent he worked for. I think
This interpretive he’s going to take you’re going to reduce down your be frost. Now you’re just going to go in. You’re going to go back and yes, you’re going back in France with the shreds you’re bringing that’s Austin. And that’s also
A little cheat. You can do on any need to have areas like it’s going to raise it. Is this the sneaky great? Oh, my. So haha, all you have to deal court on the ground and now we’re going to go right here to get to be an artist. Let me see
What you want to make it all. Go. All right there and get a little girl. She’s going in there. We’ll take a little and the good thing. Build a good thing about this is truly see. I use the same kind of be for 2 separate recipes. I have a
Salacious, super versatile. You can use it to beef up your tail off on or the site is how you want to do it. I couldn’t believe the onions on a guy’s house. Yeah. That’s a it’s just the 1, 0, my gosh. Yeah. Haha game.
>> It was one shed. Thank you so much for this recipe at today. Dot com slash food. Get ready for Sunday night’s matchup between Miami offensive Philadelphia Eagles. That’s given to 05:00AM when teams right there and race here known successful YouTube Channel Parish Coroner Universe huge. It’s got to recipes that are
Perfect for game day gathering from the new cookbook basics with Paris and this cookbooks, incredible man. And we have a lot of couples but this is like the new must have cookbook because of 2 reasons. First, it’s not just recipes you learning techniques. Second of all in the culinary world says
They can be on social media is quick to put out what looks perfect. No one ever spurs up. And this book leans into the idea of scrolling up. >> That’s exactly everything I know about cooking. I learned from making stacks up. So I wanted to make the readers
Little bit more comfortable thinking states seeing them as learning opportunities rather than failures. I love. That was fantastic. So congrats on the book. Thank you so much. Picking up what so let’s start with Miami. We think of Miami where we go with Casey is here. Well, I mean, yet as I picked a
Couple rescues, that would be great for game day. So we’re start with some really easy chicken quesadillas. All right, Miami, you know, the perfect poolside food. If you’re if you’re ordering food, poolside, I love the case of it. Yeah, right there. I got a chicken b***** that’s been butterfly.
That means we’re cutting it down. Saint are opening up like a book. I mean, that’s just a little bit. Just enough to demonstrate for TV. And then we’re making a quick and easy marinade of it’s here we go. Couple takes a while. Yeah, yeah. Where’s my beer? of everything there’s and
So I got a look at sports. We’ve got you parts that will allow lime juice of gazza freak. A guy that’s kick you. And I’ve got cayenne pepper and I’ve got to read, you know, a whole. But Matt in there and I’ve got some garlic, which of this
Crash. Because if you if you if you miss it to finally pass it through a gold pressure, you know, you’ve got little bits that are going to burn. We put in the pan. So I keep them whole. So gets the flavor without rain. >> This could. All right. So the howling a marinade,
The pounded butterfly chicken b*****. Exactly. This is going to be going out like overnight or 30 minutes up to 4 hours. You want to go too much longer than that. Otherwise you could end up with a not very, you know, a little over tender.
A check was touching sensitive. You know it. You can just buy rotisserie chicken and do that. Yeah, that’s fine. But to go to this or this is the actual love that. >> That works really great. Because once you’ve got leftover chicken, you what the school completely. Because if
The chicken Stu Hart, you’re going to put the drip the case again, leftover rotisserie perfect. So not not very cool side. It is going in the skillet. Yeah. Right in C. >> Now you better player a chicken b****** you guys are about. If I thought I know it’s the best
Way to go with chicken b*****. You want to get thin. You want to cook it fast. More surface area. Yes for and that was that way. Doesn’t dry at all. Could keep an eye on that for me. I was astonished read. It was let’s build one. Yeah.
So what does a new level? The rest are completely off. So that’s not to drop it last second. Slice it nice and thin. She’s, of course, 2 kinds of cheese course. Extra cheese. Keep it going. We’ve got that person. Onions. They’re simple. These have been
Sauteed with some simple as well. Spice is back open just down right up. And now I like using a lot of well, my fans to get really crispy outside symptoms like eating a tortilla chip case. Yeah. Inferred out some oil or you can just spread
The sky with some nonstick spray. Okay. We’re spreading the way down. Maybe a slightly bigger penned in this file. So this will get crispy. Not covered a state like that. Right to get extra melty and then serve up a but has got it. All right. We’ve
Got about not having offer Philadelphia. Here we go from Mike Feldman Siegel. Savannah, big a really important game when we do hear Philly cheese steak. Take on got a Philly cheese that. So we’re side saying peppers and onions in the span over here. Yeah. Just get that going South.
Thank you very much. All right. Then once those are sauteed cooled, we’re going to let him out on a piece of the flagstick. Now, this flank steak has been butterfly as well. Well, that means we’re we’re we’re cutting right through the center, opening up like a book, having it out
Slightly. And then we’re aligning with all of our beautiful stopping us. And of course, lots and lots of cheese. Are you provolone or wizard America? I don’t have a preference on. >> She must have when when is it really the case with or without right with? Of course, I live with all with.
>> Well, it will, Wolf, for some was right on at the inside. We’re going to do a part of what the flank that never heard of the year. All of them were going to roll it up and rolling it so that the grain is going this way
Right against that. Exactly. So once it’s like this where slice it this way? Yeah, yeah. Tied it off so that the the grain of the meter is running tender. Let you guys go Lucius for a down. We’re looking into it and you’re doing that.
>> I mean, I would like you to and you guys today at all the recipes there for us to great. The book is incredible. Basics. Babij pick it up. They’ll be order in stores next week. perfect spread for Sunday night’s big game. It’s a New
York battle. The Bills take on the Giants. For many ideas. We turn to turn to one of our absolute favorite chef sommelier. She’s in town for the Food Network and cooking Channel New York City. >> Wine and Food Festival. That was delicious. It’s so
Delicious. It’s so much fun. And they do really incredible work for a great organization called in God’s Love. We deliver deliver meals to people living with sickness. So it’s a really wonderful time of great food. Great wine for a great cause. Nothing better than that. All right. So let’s get
Into it. We’ve got a New York battle. Start with the Giants. What do you got? A? We’re making it my. >> Pretzel. Holla. Bagel dogs. Yeah. Haha. >> And we’re going to start with the do so. This is a super basic holla. Do really easy. I’ve got all the dry
Ingredients in a stand mixer. Flour, sugar, salt and instant east, which I love because you don’t have to prove it like active East purple pour the wet ingredients, just water AG’s. And I also that it was super nice and intimidating, but it’s not like it’s pretty easy. It’s so easy. And with the
Sugar and the oil in the eggs in it, it’s yours. So moist and delicious part to scrap a great first east to do that gets needed for 7 to 10 minutes. It rises. You can also rising overnight and now this is the fun part you want to? Yeah,
Absolutely. So we’ve got the hot dogs and the down here and you just wrap it around. Kind of like a mummy, OK? So you can use these for Halloween. A couple of how much is this like working with puff pastries are going to rise
About the same amount. It you can actually read just a little bit more in puff pastry. So these are really nice. You can shape these the night before and yet because when you know and whole dog, you cover the whole dog. You want to get
A nice tight wrap and lock in that hot so it doesn’t fall out. So now the gold price hearts I okay now. So we’ve got the what makes it into a pretzel. Is they take a little dog in a baking soda bath? Yeah. This is one cup of baking
Soda. I beat for an hour at 250 degrees and that intensifies the baking soda as you get more pretzel flavor. So delicious. These just go right in for a couple of minutes. And then once you get them fully coated, you can pack them off a little
Bit. You got the holla. You got the pretzel and I worked at the big house and they’re not all like so fun. Haha, the number one reason why I watch my fall is so that I can have an excuse to make my God. Yeah, anything like this and that supposed to
Be eating 5 and wash your TN. I’d watch makes a tiny. It’s also everything was on the everything. Bagel seasoning to love that. So that okay, I got it from a stir that my more ketchup and mustard. Really? Yeah. I love that guy.
Touchdown. Okay. Haha. Okay. Now we’re in Buffalo now are in Buffalo as the gateway to the Midwest. Not sure if that’s true. Haha. Okay. We’re making might Buffalo chicken hot day at all of the elements of a Buffalo wing. But in Kahului
You owe money to it with a spoon. It’s so good to talk slower start. The wreck was obviously have to have a carrots taking a salary sick when you’re having a wing rightly so that’s chopped up that staff and unions are in there to help with onion garlic. Obviously some glitter.
I like this. It’s all comes together in one dash human sprinkle in the 5th flower there, although our will combine with the butter to create a rule that and you want to cut that off or just a couple of minutes to eliminate that flower flavor
Pour in the milk, let that sink in and now you’ve got the case. This is important to the base of the whole thing, right? Is the base of the whole thing. And now we’ve got 3 kids and 2 minutes. So cream cheese yet. >> Blue cheese. Doing surgery in soccer cheddar, sharp
Cheddar from out in us and we should take in a house and you’re getting the most at the Buffalo suburb. Yeah. The hot sauce. Yeah. Not too spicy, but it has to OK and then with that are not using tater tend to cover it with Tater tots.
>> That’s 40 Sunday Food festival in New York area for a great cause for sure. And check it out. You’re going to be great at. >> And we’re back with today. Food loves football. It’s going to be a big, great football game. Fashion East versus West
Sunday night course here on NBC talking Jets. My beloved Las Vegas Raiders have a new coach and GM and got out. We can make this energy last. We’ll see if it can happen. We brought in the best chef here for this particular occasion. Cookbook
Author, of course, Matt Moore, Matt, could see Cerberus years really to against the will of the great food right now. Let’s start the Jets. >> This is something that really just me just give a cast-iron pizza. How do you pull this off? Yes, we have a
Bit of the great of New York against the glam of Las Vegas. We know it’s going to be a big showdown. I think nothing is more equipped to Central New York than a great pizza. And I like to say that you can make a really great pizza at
Home. I’m going to show you how you can make your own do. Now. That being said, I get it’s game day and sometimes you want to take a little bit of a shortcut to us about a store-bought dough. That’s totally cool to your local
Pizzeria. People don’t realize, oh, yeah, a couple bucks will get you. They’ll give Europe. So we’ve got some flour here. We’ve got our Houston. We also have some salt. If you can help you out. We’ve got a slurry here of warm water and we’ve
Also got some sugar and that as well. And then we’re going actually add that all of well as well of oil. And then what we’re going to do is just kind of put this down, put it on a low-speed will add in the rest of that flower. I’m actually
Using bread flour. You can some of that with all purpose. But I like the consistency that red flag was going to get. So that comes in gradually. We mix it until it basically becomes sticky. We’re going to roll it out onto a floured
Surface and then we’re going to need this by hand for about an overnight proofing situation or not to let it go for a minimum of about 4 hours. The longer that’s the better get it is gameday morning. Totally, totally fine. And after you
Need that, we want to let it rest for about 10 minutes by making year. And you’re actually kind of getting 2 for the price of one. So you can actually cut it in half. And then we’re going to roll this out into kind of a 15 and
Shape to fit our cast iron pan on a roll this over at this over the top. Now, one of the things I like to say here is that I’m from south and we love our mamas and we love cast are looking south. What I’ve done is I’ve heated this pan about
10 minutes in the oven at 400 degrees. And that’s going to allow when we put the dough in this hot already was going to stand over oil down the line or not. That’s just a season cast iron pan and we’re going to build this like any other
Pizza. If you can help me out, we’re going to add a little bit of salsa on this cast. Our pizza. >> I’ve been I’ve got done. Cast are baking but not a pizza. >> So a little bit of sauce on using 2 different types of cheeses. So we’ve got our classic mozzarella cheese,
Which is going to give us that we can we, you know, multi love that we have here to job there. Thank you so much of this is something I want to do with my kids at home. We also have some Parmesan reggiano cheese, some dried oregano and listen.
And this is New York. I didn’t come to play or front. We’ve got sausage. We’ve got ground beef. We’ve got ham. We also have some bacon, everybody’s favorite and we’re going to finish this off with a little over half a cola. And this is
Going to go into the oven for about 8 to 10 minutes that it’s going to be Super delicious. Going to go has appeared everything. All right. Great, right? Yeah, you know, I was right. All the means to you, Las Vegas, all the nose for some great restaurants, great steakhouse. I’m also a big
Believer that you can make a great steak at home. And so what I’m gonna do, whatever have friends over in East Nashville, I often like to have maybe a little bit of a company month to that. It’s I’ve got a little bit chimichurri. So it’s
Just roughly chopped parsley that we’re going to add in here. And this comes together to launch the missile launchers, great as well. And then we’ve got to the rest of our ingredients here. So we have salt pepper dried oregano mint shout, red chili. And some garlic says this is
All going to go in here. And then what we need is to give it a little bit of a bite. So we’ve got our red wine vinegar that’s really going to stand up nice. And it’s the fatty this of the state out in our olive oil. We will mix
This. This is something that you can do all of the newts or you can do it a couple hours and you’re not going to let this is what makes it. I’ve got one over here, too. So I have to tell you, I solved one of the few minor differences in my
Marriage by going to the local butcher shop. What? How did that help your marriage? Well, my wife loves the tenderness of a filet mignon. Right? And I like the beefy flavor of a rabbi stabbed. Of course. It’s a huge yeah. You can have your steak. I needed to do. I was asking
For the rib-eye cap. Okay. So this is coming from the cap of the rib eye. It’s also known as the Spin ALICE Muscle. And so what’s cool about this is you’re going to get that tenderness of the rib-eye. And you’re also going to get
The beefy flavor that we love, you know, similar to the delay and that flavor as well. So I like to I got about 30 seconds left to tie this around that I had this on is going to grill season. These were all due to full. My reaction that
We all love cook it to about 130 degrees internal to cutting against the grain of putting it on this. This Christine E it’s going to come off the grill. I think it’s really appropriate to have a piece of meat hanging around the NFL game. But I
Think we also want to class it up a little bit. Just gorgeous. We’re going to our state sales. The deal for the Las Vegas. He winds with today dot com slash food has all this >> That heavy. But I mean one thing it’s today. Food loves
For Bob this morning. It’s a matchup but the taste but the L a cheeseburger sliders versus the San Francisco pizza. Full of art sour dough. Every one of the test kitchen table is so happy with outdoor much Ali cookbook, author and host of the hit show
When you 2 are in the kitchen. Hi, Laura. Welcome. >> Yeah, OK, so let’s do sliders. First solo around me. These are fantastic. And so so easy, especially in the colder months and you don’t want to light. Yeah. Built next slide is yet to take some ground before they could check.
And you can use Turkey as any ground beef that you like going around that Brown wants that Brown’s it becomes just delicious. You can ask some garlic onion and some steak seasoning. You going to go ahead and cook that just until the onion is my son translucent. And one of the key
Tips for me, it’s at a little bit of cream cheese because what about double glue in a way it keeps your ground beef from flying up all over the place. Then you got to take some Hawaiian was really any soft, although I love the Hawaiian
Let like I do actually yet either side is going to go ahead and cut them was honestly in half. Okay. Going to add to ground beef topped with the cheese of your choice. I’m just a fan of American cheese with my burger by putting it right
On the yes. I can tell if you want to mix a go a lot further. Okay. And then you can make a topping which consist of some butter. We’re sure saw some time seasoning and fresh garlic and you’re going to go ahead and brush the entire top of
More sliders with with your sauce. Okay? Yes to top. Okay. Not the bottom of the baking sheet cover with foil in the oven. 15 minutes, 3 minutes and what we say. Oh, my goodness, isn’t it? So a second, she seat a Senate
Trial. Take a small piece of pie or Maisie. So good, right? A doctor. Incredible was so much better than outdoor sliders. They say that this is the best thing I’ve ever tasted. Tell you. Well, now the move on to one of my favorite
Things, which is like a giant garlic bread and taste like pizza. And it’s phenomenal. You going to take it’s our job. We all were really young giant, rustic loaf of bread. And you going to cut it about two-thirds of the way down in
Both directions of I put it like so. And then you’ve got the stuff that you kind of stuff it with some pepperoni and mozzarella. But before you do that, you can make a garlic oil, which is olive oil, garlic, a tie and seasoning,
A pinch of hot pepper flakes and even a brush this mixture or actually think using this. A spoon to support morning. It is so much easier, Ben. So want stats from Florida, but you want to brush the outside to yes, once that’s
Ready, you’re going to go ahead and take pieces. Much of it here on a tear. Yeah, it’s better that way and you’re going to stuff. It literally. Literally stuff. Yeah. And stuffed pepper only all over add some freshly grated parmigiano bake. It covered 15 minutes uncovered another 15,
20 minutes. And then when it comes out, it is literally a giant piece of >> pizza garlic bread. Mean when we say every bite a little bit differently, I just want everything to a little bit different. You have to weigh and slider versus pepperoni or
Read what to do it. When we say this is probably going to go for the pepperoni pull apart, what tie breaking vote. The slider with out much swell or these are awesome recipes to try the ice where that’s the best fighter ever and the light
You see and it’s so easy peasy. Okay. You can find these recipes on our website today dot com slash food. >> Anderson Ryan for the authors of the best selling cookbook ever written. But what does that say about it? I live and cooked by with some. If they can do, Lord knows you
Can, Craig, you get mark saying I can start us off here. So let’s get to it. Our chicken tender. That’s why we’re going to be chicken tenders. These are actually sour cream ready to continue to appear to be. Your thing we do is make art
Support lead. It really simple. We’ve got some sour cream and here I’m going to put a ton of cilantro here because I love the stands and watch may be too much put a little bit of that out. It is some support layson adobo sauce. We’re going to do
A little bit of mayo. All right. And then we’ll put in some lime juice. And honey, are you going to do what you normally do? Magic on TV. We have to end this. There it is, OK, now we’re going to come over. What we’ll do is put our
Chicken tenders into some sour cream. What a little onion powder and some chives. And yes, I do. I do with this is, by the way, if you want to use Turkey, you can do that as well. But we’re going to marinate this overnight and
Sour cream. Yeah. Take it out of the fridge. Be very juicy. Berry. That’s why. Yeah, it’s a it’s a new look. I have on a journey. That’s a start. Thank you for having the labor to defend market with us today, right? Yeah. Haha. All right.
So then we’re just going to read. These are some panko breadcrumbs after to come out and put these around here. They were male overnight and overnight. You know, with that peco that’s panko bread. You can use some other stuff. But tank is really easy to use. Then your take your breaded
Chicken. You put it right in some hot oil. You want to get your take on 165 degrees. 8, you’re good to go. You’re going to put this out a big, beautiful trade. Talk about kale, tailgating, Thanksgiving Christmas, do whatever you want
To read it. That is easy and you see what was going on. All right. Now for the better this. All right. So out of every time lasagna has one major problem. It’s not tailgate friendly. It’s an ugly either, especially if you’re working on a paper plate. Yeah.
>> So what we’ve decided to do is go ahead and make this handheld for football games. So we have meatballs that we cooked on the grill. Yes, nice smoky flavor. So we grabbed the pasta. Okay. We’ve got about 30 seconds was all saw. All right. You know what? Let me show you.
We’re going to roll all this up. Yeah. Thank more oil and more pack in the oil. Now we’ve got you got to see that. >> She was inside. I was trying to with that said handheld where it is. Yeah. Yeah. Friday. It’s insane.
Trips. Yeah, man. It’s a big Sunday. I think everybody can agree that Nashville and Kansas City are never having great food. Yes. First, let’s start out to put you to work. This is a Greek smoked rib. You’re putting together a driver upset
When it comes to us. All that we pick up our Greek ingredients. We’ve got a reading out restaurant, pepper little bit of garlic. Kind of the little secret here is going to be a little micro playing. Let’s yes, that’s a little bit
Of brightness in the city to that. Once you get that on a jury, what we’re going to do is just liberally seasons, both sides of that and use it as a longtime hour before only the night before let it set up rich and then we’ve got to grow up
And everything is kind of related direct heat. We just want to put these on over direct heat. If you’re working on a grill, we set up like a to zone 5 or maybe a little bit hotter on one side. You’ve got gas or charcoal pushed to one
Side. Flip it on the other. Going to put that on for about 15 minutes. That’s going to set the rip. Then we move it to indirect heat with that low and slow to act. Rest of the idea here is to create a little bit of a mock. Saw a cloud or a.
>> I love that. We get little swirl right here, honey, and hear the county is going to kind of help caramelized that can help space this over the top and then you can see what we’ve got. We don’t want a fall off the bone. That kind of
Implodes on you. We want to fight off the bone. It goes really well with that cold beverage you gotta out there as well. So that’s good. Kansas City over. Here we go. Here’s a tighten up and export. I like time over the last couple years
Has been hot chicken. We’re taking a little bit of water. We’ve got to use his right to save it for pork chops for check in for Troy. I got a little bit of salt. We spend that up and we’re going to air date this. We’re going to grind
It essentially overnight or at least 8 hours. Once that comes out, well pad it dry want to dry and they will take us a little bit of salt. Put it over here now. Listen, I live in East Nashville on good hot chicken is good fried chicken.
Yeah, but it is. That’s where we’re kind of quirky yet. So we’re actually doing this is grilled. Hot chicken. Put skin down, get nice and crispy kind of the secret here is that a hot chicken is not like a a Buffalo South. Also has a lot of vinegar, right? We create a
Little bit of canola oil. We had brown sugar for some sweetness and then our spice comes from the cayenne pepper, our Kai and you can dial that up as you want. We can make it mild. We can make it media. We can make it a topic. We’ve
Got a little happier and we have black pepper. What we call this in Nashville, we call this the mud right as it comes out. We’re going to take this check in again. Kind of skin side down. I’m going to roll it around and we’re going to pick
Up all that delicious seasoning at flavor. It is Nashville to all service, very classic love or a little bit of white and the finish to go today dot com slash foods where you’re going to go to get this recipe. >> If you’re looking for the perfect spread for the big game
We got here. Joining us is Carolina Santos, the FSU, the executive chef of American Bar right here in New York, the culinary director of the grant or hospitality chef. What are we cooking up? A smell so good. I got on that. So we’re going to do a friendship bridge deck and then we’re
Going to do down. They’re crispy artichokes, fingerling potatoes with the parsley. But first we’ll start here. Okay. They had a meat is the most important and that’s very true with this as a fillet. We’re going hahahaha and some Saul Katz and so have the the other side other 5.
And you kind of doubt that I take this guy, put it in their writing your cast yet. We want to make sure this is pretty hot. I want to get a nice here and I trust I face. I’m going to put this to medium. Rare is what I think
Is ideal. Yes. Like 130. Okay. Right. Just flip flip side, we’re going to like I would say like 2 minutes whole fast forward. Annabelle’s fast or leave it hanging out over here over here we report. >> Look at the making plots officers the dipping sauce for
This. So much depth. Okay. So we have used pepper corns. Yeah. You want to especially as Nash of you’re going to have fun. Have fun. >> You got it. Yes, okay. I made it. What do you do it? Sorry that we’re going to grab that scar tissue, OK? And we’re
Going to toss it into this. Take down. Okay. You have a little butter going here. We want to drop those in there Yeah. Keep keep talking my shot. Okay. So we have the peppercorn butter here. You’re not alone. Whiskey. Does it burn off for now? I’m just not going to go
To here. We’re going to add a little fast. You’re going down and then we’re going to add a little bit of the stock. The stock would reduce I had then we would add a little bit of heavy cream. Yeah, reduce as well. All right. And then why not add a little
Butter? Okay? Right now that make us make a sandwich on making ourselves time and again, we’ve got fighter. We’re going to be yet. We’re going to put on some okay, let my Nana little a little chief and we have that 3 guys. How is which which say
She’s the by doing this with this? But you know what? You can even do? I check. We would put the unit. We need to put it in. I buy 51 getting your special sauce. So you got a girl? Yeah, yes. Haha.
It went at it and said the only have a minute. All right. Let’s okay. We’re going to jail the over here for the crispy artichokes. We have taps or egg yolk. My gosh. What basically blend that we would try this on idling all that kind or breaks. I’ll
Little parsley now. We’re going to try it all out and we’re going to right. All right. We would cut these unhappy little guys were hardboiled salt water. We’re going to add this into some kind oil. Let’s be careful here. What I’m doing. Okay. Haha
Artichoke and our job. So now you don’t come in. The annual only is it. loves football. This award-winning chef and author Sarah Gurr Lindbergh my God. It was the name. >> High. Gosh, though, of you’re making a roast a chicken with so many peppers, ok, this book is about listening to what
Your vegetables want, what you really like? I actually think that they talked to me sometimes until we all like Sarah, I want to be in this pan. Okay. I want I want to you here on top. Okay. Okay. Haha Whitesell all about yeah. I like to just come from Cheney’s because they have
Built in the city and brightness and pop. Are they a spicy? What is there? Not a great time. Yeah. OK, regular. All on something. All seen penalty. Here’s you want to pop. You can write in the oven to get super hot. So this would
Be a hot day and thought goes by the end there, though it in the oven and then and you get your butcher. Are your grocery started to a stache act? Check that box. So that just basically means you kind of take the backbone. Now it’s
Flat out. Totally roast. Yeah. 100 1%. Okay. Even put that right on the peppers to your chicken. The juices are going to grow. Did you put like salt or anything on that? Yes. Get all the knobs and I can set up. Okay. Got you plop
It right on top. And then back in the oven back and having them at this. Like a beautiful look at that and crispy scan. Oh, my gosh. Wait. Haha. So then now that’s where the arms are going to come in. Like what are rosemary parsley,
Lemons that? Oh, yeah. And Jews come on girl and you’re going to pour this right? The check that that’s right. On top after this cooked all the way. It’s all the way down right now is it’s like it’s almost all that case can add that and
Sauces a one pan, your sauce, your bags. Yeah. All in their jobs. Ready to go. Okay. And look at that. Look at that large donors like hot on our. That’s exactly all the way to ask you guys. What do you think? What the bird ate? My probably. I mean, haha.
>> The peppers are almost better than the check that really. >> He the Packers at the scene that and brightness and awe. So that was some rice or roasted potatoes. Haha. All right. What’s our next case now? I grew up eating baked potatoes
On a weekly basis. Yes, yeah, that’s right. So my secret is to get them last walk, right, wash and scrub them and then put the salt right on the potato at all. Sticks to the skin own weight and then you put it right in the oven and
Roast them on the banking. And I ask you, do you post for around a no? Why? Why? Why the floor? Haha, don’t do it. But really crunchy crispy skin. How they got it. How to make it for you. Make it for about 25 minutes until they’re tender.
Okay. Then out broccoli. My childhood favorite vegetable rockley leaks, garlic salt. Hey, this a little bit of butter. This is a great way to get that. She’s in to your potatoes for all the kids. It’s also good for you. So yummy. So we’re going to saute this and I know the check here.
I like to add a little bit of water. Cover it and that’s team. Yeah. Okay. Take that and put it right into the food processor. Okay. False K light shot a little bit ago. It slows ads. You don’t taste cheese but it just adds a little OK?
Well, yeah. I mean, that’s the guy. The best baked potatoes. I mean, yeah. And then what? And then creen trenes she >> where’s all the skin? Why she was. So you take a look at out to those without ads or potato and all. Haha, thank
You. Lights a stop. The potatoes up and then I save a little bit of the Brock and then won the Pan. Yeah. Haha. Yeah. Because I would love to see that broccoli in all its >> Haha. >> Did you see that?
This is who? Yeah. You can find these recipes at today. Dot com slash food. >> With today, food loves football has joined now by former NFL player turned professional Food and Seth Tobias Doors on a SEPTA bus. Good morning to you, sir. Good morning. Good morning. Let’s just start there. How do
You go from pro football player to a clean shot? How does that happen? Well, I mean, we always eat good food, you know, you and they want to see how you get actually cook it, you know, growing up in the kitchen with my dad. And it was
Just something that was a great transition for me. I love. I love it. I would send about these dishes. We’re going to start with the Denver distrust that. Yeah. All up in your beacon, Jim Oberg. Yeah. The sentence that was due to
The FDA. So we know just let’s start off with those small knife cuts. No one gets in. The bill will get to use goal. Get a good stop ball. Okay. To use cast iron Skillet. You use a cast to see you. Go as a huge star. What else to
Add an addition to their knees, the use of garlic Jalapeno. Well, okay. Okay. You see smell it. You got that going on like that? Yeah. I like that. We’re going to pay. You know, we start, you know, we’re big effect that we’re and from my
Actual basis. What if you don’t set? Yeah, that’s the that’s what do you think? In fact, you always do a convalescent hospital. Logan is vacant. You know, you boy has just begun to ignore cook that down. So you cook that? Yeah. Could get down that
Brown sugar, brown sugar land owner. That’s the road to go. What is what companies not to have a side business. All this goes in the day. All this goes and fans could get a good that they go. Well, you cook that could that down for about 15, 20 minutes.
And welcome to be for you right here. We angles before has been right here. We will season it up a little bit of salt and pepper salt and pepper. We’re going to add the garlic to actual pat. Why do you do
That? You want get your flavor so you up and couldn’t up that good garlic flavor and they are all while it’s in the burger. You get that extra crunch. Expecially goodness in that borough which you get your bird and magic gouda cheese like to
Have your good days and did not eat. He’s you know, you want to get that good flavor from it. You want so many different aspects got around. So there’s going to be get uniting this from the U.S. Mobutu. You covered it up so you so you can
Get your cheese. The Mets. Are you get that? He’s not even exactly okay. And that we just going to stumble over toasted Broncos have been, of course course. But it’s a burger. Get you let it. Yes, I had to make in jail. That’s what we make doubts that ban soon. Just keep that.
Yeah, OK, let’s make sure we give San Francisco fans equal time. Yeah. This is the place to it. So now we’re jumping over here to LA I will cuddle mask or hood. So good at you. And he is yeah, Ocado edge and garlic and
Cilantro want to thank all the good things. All the things that are just let me just we’ve got to add a little bit. Just so happen to that. I think that it is that they can show this is so great. The yes side. What use is in the shop with? We’ve got a
Little bit of humor, William powder paprika. That’s that’s setting up. Just toss together. Toss that in it. It’s a good mix. Really good. So you got to all of you got a guy up and already to seeding up. >> And a real hot can really. Haha looking shot stern.
It is good to eat the cover on both sides. >> What we have here, what’s the eyes? Light broke us teams. But you want something like to play before we get to Christine Zito Sechrist these up the Tahoe CA do mask that. You >> Try to get the love. Oh, my goodness.
>> Like all the different extreme, which when the game Sunday, 10% for a while, you know. >> Trent Williams as Mike lies. So yes. Geoff Tobias, thank you so much. Thank you. >> For the recipes as always. Today dot com slash food.
>> We’re back with today for love football. So here to help you with the menu is Leah Cohen to the owner of Pig and Cow and Pig you back here in New York. A girl. Oh, my God. This is so exciting. OK? So what you’re
Going make the ultimate wing. Okay. Due to winds case one is it. And honey butter Wings. Yeah. Haha. So we’re going to start by just season. It was. I’m sorry, all that. And so and we have some eggs. And this is going to help coach every July.
Yes, it’s a lot around that are out to us that my restaurant, piggybacking on the town. So you put the egg wash first and then what? And then we’re going to hold it in the fire. Just are here. Put it in there that. And so it’s flour potato
Starch and baking powder and this heinous star, really nice and travel case. You’re old those around around. And that’s up from here. And so we’re going to try to locate and they’re going to get a really nice and how long you cook
Those. I cook for about 5 to 7 minutes and then I actually turn the heat up really high. I get them to really call, right? Let’s make your sauce. Okay. So this is the Korean honey butter sauce. Yeah. A lot of other there. Of
Course, a lot of garlic guard. I like guys a lot and then go today. Yeah. And then we have some fish sauce. How is the some bad lights? These I’m doubt that the and then these are the these are for the whole way. I am on the season with salt pepper sauce. The
Sauce is Paul Tahi. It’s like teriyaki sauce and we’re going to hold these of starch and then haha actually be big. These are big and you can air fry way, which I love the year. Have the soy sauce have some sugar, some stock as you want a
Little b**** in your in your sauce. All right. Let’s worry. Good girl, OK, we’re going to take you all. Love it. Haha, you have done a fantastic job. Thank you. And then we’ll top. It was just me. Love you all. These >> Okay. When it’s cold outside, there’s not much
Better. Nothing better than a hot and hearty bowl of chili recipe is just what you might need for a busy week night. Dina DA Lisa gone. Sir is an award-winning home cook. She’s the personality behind this shift girl dot com. Just such a cool, clever name. Haha. This seems like the
Perfect perfect recipe, especially for today. It is like what’s like you got that chill your bones. You want to get out. So let’s do the still a little bit different. Those tomato base we’re going to go for. I’m a white chilly. A little bit coconut milk and they’re like you’re going to
Start up with your onions and garlic. We’re going to talk to a little bit there. Okay. And then put yeah. And the panic. A little bit of coconut oil coconut you. I’m a big fan of coconut away at all. This is for you, haze, onion and garlic
To a Yahoo. I like 2 minutes to 3 minutes. Just want to make sure that it’s not that wrong. I mean the flavor and having a look at your TV, your spatula it. Harvey Party came to visit American girl who also throw in something for spices. We have
Some. Yeah, his spatula where you put in there, you could play straight. And that is no problem was supposed to go. Haha or you. I thought that alongside the unit are like for a little bit to up those skies. And I don’t think it’s all
Going here. It’s all, you know, is going to dump it. I don’t think that some chicken broth and there we’ve got some current will take it. He usually gets green chile like a little spice. Have a hit friendly or not. Really hot.
Chick pea size. Let you know you could do is you could just take the chicken that’s in here. That’s kind of falling apart and put it into can just make a key study with it. Yes, all right. Come on down. What’s that? You? So they’ll
Look, we’re going to shred our chicken is how you do it. Yes, Richard, checking and just going to take it on and it’s going to do that. Rotisserie chicken. You buy the question or you could tell that he’s reaching out and guess you
Could use that as well. And again, like I said, look what happened? Yeah, ever seen that either. Look at that new track for the new year here. We got word just yet. What’s in there that so this is what we breaks out. We have the cornea,
The chickpeas. So do it again to can he here? Yes, yeah. It’s really soft. You couldn’t take it out. You shred it up and then you put out other here. A little bit of coconut milk. Okay. Another couple of men that did
Not make it home. It is there. Yeah. Haha waiting. I got you got to love the to do work. It will come out about your okay. You’re going to let that cook down till thickens a little bit. What have you done here? They put it baked potato.
Yeah. And I just needed to be a little bit hard to hear why. This is the kind of recipe that’s great. Even for the next 2 or 3 days talking about right off a cargo. Yes, we’re going to go and we’ll give it a nice little squeeze of lime here.
A little bit. Jalapeno hot like you. She’s I mean it whatever you want to dream up to top it with you talked with you go for it, spicy and delicious, but not too spicy. That’s what I love that. So but I didn’t want you can
Even do a little bit of want to kick up the high spike there. The better for me. His delicious and hearty and yummy. Thank you for this one really got me. And you can get this recipe at today dot com Sector Street. >> All right. This morning in today’s food, a hearty meal
That’s packed with nutrients. Help journalist and author Max Louviere is here to show us a recipe from his new cookbook. It’s called Genius Kitchen over 100 easy and delicious recipes to make your brain sharp body strong and taste buds happy. That’s a great combination.
>> That’s a lot of promise. But the couple livers. It’s the only cookbook. I think that can simultaneously shrink your belly and grow the brain. Wow. Yeah, we’re excited. So. >> Brain foods in particular, what in this recipe would make our brain smarter? >> We’ve got every aspect of his recipes calibrated to
Support brain health and mental health and according to the latest available evidence and it’s delicious as well. Yeah, yeah. So this is mole a chilly a lot of the rest of my book or internationally influenced and inspired. And so we’ve got our
And showing what he Chile is right here, which I don’t want to spice people. It spicy food every day have reduced risk of early mortality by about 14%. So it’s cloudy. It’s basic food. That’s a that’s a nice perk right now. So we want to
Do is we want to combine the mushrooms with the chilliest, but these are drive. These are dried mushrooms was raising drive. >> We like isn’t right because they have more of him on waters rise morning. >> That’s perfect. So we want our studio here. So you want to
Talk about a cup. Okay. Well and water and typically when you’re preparing us must be at home. You want to let it sit for 10 minutes. That’s perfect dried mushrooms. As compared to freshman, they have more of that mommy flavor with mushrooms are known for in the
Dark, much from the Mormon, the flavor. So there’s not a witch much comes along and using trees. You let that sit for 10 minutes and you put in a blender to puree the concoction. Now, what you want to do is on a couple of an onion.
We don’t want any bloodshed on the set live, but on. But we have our chop onions here. And then we’ve got delicious garlic and we’ve got a lawn. Trust them. So we don’t waste any of the slaughter a so using the stems which actually have a
More potent cilantro flavor than the leaves. The leaves are great for a garnish that really beautiful as well. We’ve got a chopped onion. We’ve got our cilantro stems. We’ve got the garlic garlic is, by the way. A wonderful prebiotic fiber. Really good. Forgot health. Okay. Heck, yeah. Also get to
The hard way thinking. So here we have a crock pot. It’s a very thick pot. Really good for evenly distributing the heat and we’ve got our sliced brisket. Not a big fan of grass-fed grass finished beef, but many people do is a very
Nutrient dense food. Great. So we want to do that. That’s OK, that’s still good for the Fed is actually quite helpful. Yeah, it’s a the source of Omega 3 fatty acids that source of vitamin D and pristine protein. OK? So you want to put
The beef in the pot like so that olive oil. >> I saw a condo times, very heart healthy, chemically stable for Heidi cooking. So we want to use a kind of oil. Well, why avocado and well, it doesn’t impart a flavor like extra virgin olive oil, though. So it’s from a flavor
Standpoint. It’s neutral. It’s very heart healthy. It’s rich in monounsaturated, fat. And the point of this step is we want to get a nice char on the outside of the brisket. We want to we want to develop across across on the surface of the brisket, which ones are really delicious now feel
So. Yeah, you do get off. You want to cook this for a little bit. Maybe about 10 minutes to get that nice. You’re going okay. We also want to for the onions in the pot as well. Yeah. Get your hands. Dirty Maisie. Yes. You want to cook
This about the girl like yeah. For the garlic. The stems. It’s tough. Look at it. You can smell in the car. Okay. Yeah. Again, the cross on the beef is key. >> So yeah. Around that up. You want to do everything else.
Yeah. You want to run it up because it lends a really nice out to you. Don’t want you don’t want like a uniform consistency with cocaine and you can also use you can use whole brisket. We decided to chop it up in a cold front. It would be easier to to shred.
What are the some of the spaces are creek high? So here we’ve got a little bit acumen. We’ve got to read. You know, we’ve got chili powder to see. Want to add these in. I know this looks like that. Yeah, they come in different in different forms, but typically,
Yeah, we can for hours on there. Well, again, spicy food is really great for your health, if you if you can. So that you don’t know that is this dish is too spicy. You saute this and what goes you saute that and
Yeah, it’s already starting to get. I mean, just yeah, not so we only have about a all right. So that we want to throw in the diced tomatoes. Okay. We’ve got a bit of a tomato puree. Throw that into the mix. Chicken broth. We’re
Compressing time here. Yeah. This is bone broth. Bone broth of bone broth. Is rich in college and taste the same as regular bra. It it a similarly. It’s not super. What makes it the Mueller to them. Only we at dark chocolate again. Well, yeah. So we so this is the finished.
It’s almost finished. Want to dark chocolate to the he’s in a really good for the heart to start around. Did I miss that? One of the chiles in the mushrooms go. We put we put the puree. You’re meant to once you cut
Rate, you put it into the okay to this. Yeah. He sure to check out his cookbook and this recipe with Matt Lauer date dot com. So much for that. here for today. Food Brian Baumgartner starters. Kevin on the hit NBC show the office. >> And office fans will definitely remember this iconic scene.
>> At least once a year. I like to bring in some of my Kevin’s famous chili. The trick is to under cook the onions. Everybody is going to get to know each other in the pocket. I’m serious stuff. Up the night before pressing garlic and dicing whole
Tomatoes. I toast my own ancho chiles homes. It’s a recipe passed down from the loans for generations. >> Oh, yes, yes, right. Became serious about Chile off-screen. So funny. So now he’s compiled. Listen to this. >> Some of his favorite recipes and the seriously good Chili
Cook book. How many recipes is a 10477? How did that? But I’m like, OK, this if you like Chile, this is and this is the before that scene. You want to show you guys? >> I know. I know. I’ve never met Chilean all I’m I made it
One time. It was like football season. I posted it online. People went no. Yeah. They went crazy and I thought, OK, I started getting into it. It it. Thank you how to work. Nicely done. It’s funny about that scene as it wasn’t even
Like the whole episode. It was a 30 seconds of the beginning of the show. All this I well, it always makes me laugh. When I say to people I meet them like what’s your favorite episode of the office? And I say that a chilly one about 90
Seconds. So how do we get started? We want to make at Kevin’s signature. Okay. This is this is my recipe that I have. I don’t know if it’s his famous Milan. Are you going to go there, OK? And and now it’s about it’s about shopping.
Okay. Okay. So we’re going to chop very carefully. And then we’re not going to chop back carefully out more. We’re going to chop and we’ve got some some vegetable oil. And here we’re going to add it all in. I had to we’re going to put it all in
There at here is here’s where Kevin and I are similar. The the trick truly is to to undercooked the idea, OK? I don’t want to the 2. Yeah, yeah, that you want the onions to be translucent know that we’ve got some some garlic. We’ve got some onions and we’ve
Got some green peppers in there so that I took it out and then fast forward. Yeah, worth we’re still here. Ow. You helped it to not get fully caramelized year once. Once that’s cooked down, then we’re going to add in you could I was working. I do.
I like the ground. Turkey obviously also use ground. Be sure. And we’re going to saute that in there with the peppers in the onions and the garlic. Now. Here’s another trick. Okay. Okay. You add the tomato paste once the turkey is like brown. So it’s not that we’re not brown brown the pale.
That’s right. Some of the dozen NATO flavor. And yes, and it it to me. It’s sort of combines all the flavors together. Now, this is not lightly browned. Well, we’re going to and it’s going to be it is television. Oh, yes. And so we’re going to combine that all together now, once that’s
Brown. >> Anything can happen on these. >> I don’t try this one. All right. Once that’s brown, right, then we’re going to do. We’ll have some diced tomatoes are going to put those in canned diced tomatoes dot com and diced tomatoes. Then some tomato sauce, right calf right
To one of the spices. And we’ve got some. We’ve got some record. No one got out with flair. You can do that. Haha. And we’ve got chilly to the jump a little. So that’s the antithesis of this offense. How messy is your kitchen,
Where totally allow and what you as and when you have to be. And that. So the beans beans with chili sauce don’t don’t drink like, OK, yes, but you add that when we’re about 20 minutes away from serving because you don’t want you
Don’t want to get the beans. You don’t want it to be over. All right. Let’s stop to begin with. And this this can be cooked all day. Yeah, you can reduce it all the way down and then just add the being. So when you’re ready to serve her justice.
>> A really good. I was just talking before. My husband doesn’t like cumin. Lot of this 2 minute. This is the perfect chilly. I can make it home for you. You’ve got Ryan to another. Yeah. Magic, Brian. This is a cure. So if you want
This recipe and we can all do, this was easy. Go to today. Dot com slash food. By the way. Watch Brian at all. 9 seasons of the office. Relive your favorite moments. The shooting of Caulk from our parent company, NBC Universal favorite should have them all. Bobby Flay. That’s right.
You’ve got a new book out next week called beat Bobby Flay. Conquer the kitchen. With 100 plus battle tested as a people. >> Yeah, this morning, Bob is teaching us how to win in the kitchen of one of his all-time favorite dishes. Bobby, just when you think you know everything about Chile, you’re
Going to do something. Grievances. It like a gun at some coffee grinds to it. Are you going? What are you doing? You just taking the meat out. You’re robbing us. Haha. >> Well, I it is a vegetarian dish like rising up to the
Stand? First of all on beat Bobby Flay. I don’t get to side with the signature dish that we’re cooking is. It’s the other shadow that right. So I got to challenge the vegetable chile and also my girlfriend doesn’t eat meat. So, you know, I got to adjust to it was smart man. Well,
I’m going to tell you right now. So come on over. So on. I’m going to start by making the base of the chilly. I always say everything good start to die, ins and garlic. So we’ll start with the garlic and then some tomatoes as well.
And of course, you need to bring some spices into the game. And and >> I knew you were going to go. Yeah, but you brought a few weeks. She’s going to name a name with for Netanyahu. The end of the second one anyway, hot chili, which is one
Of the secret ingredient to right. And then this becomes the base of it. Now cause was asking like, you know, you’re obviously the meat, but you can use things that are bench that or vegetables that actually while giving the that experience back to me like the primary. But very yeah,
According to Kerry and >> who are lucky man? All right. Doubles the use of their body much out. >> He plant and what developments they’re they have that sort of meaty texture. We’re going to add that to the to the chilly as well.
And we’ll let this cook for a little while. And then basically what happens is you have the base of the chilly and it looks and feels like surely it taste like chilly, but it’s completely meatless. And then the thing I love about Chile is
That it becomes like this canvas for all these like really cool garnish that you can put on top, which is really the kill, right? So that’s beautiful. We have some yogurt that has a little bit of she do. Pepper is in it and some
Wind use what that nice cooling effect. And I have some avocados and here with some with some dice red onions and chiles and which caught on top of the most, like up the chilly becomes a vehicle for all these cool things that you want to
Eat a little at a few tortilla chips with some crunch crunch going. >> Hey Bobby. The only stop taking less time because it’s meat bays and vegetable based in the yeah. The base 1, 1, >> It does out because, you know, if you could be some like
A clean up or develop mushrooms, it’s going to it’s going to cook a lot quicker. He’s want to make sure that the machines than the eggplant go all the way through because any absorbs all the flavor from the base of the chilly itself,
You want to cook at that dark beer. You want to get some of the earthiness as well. And and then, you know, you East East East are to going to shift a little bit of lime zest on top. So you have some a city of some spicy news. You have a little
Sweetness and all the good things and it’s a a very warming get. You have to say, like when I first said when I first heard that I had to make the actual chilly and be body play. I was kind of bummed out because, you know, I am I am a
Meter. And but I have to say that the plan to mush, we do a great job was up to 2 hit. And of course, it’s a little bit healthier. I mean, people are eating a lot more events was a plant-based plant-based having its moment now, Bobby.
Okay. It’s unbelievably dies. Chef. We constantly have to adjust to a to the trends of the way people eating and I will say one thing, people eating healthy or unhealthy air. I don’t think that’s ever going to go in reverse. I think
It’s only going to keep going in that direction. So we have to really get very comfortable with cooking vegetables and lots of different ways. What did your girlfriend say when she tracked that first bite? >> Help. Yeah. Rather as to what would you say?
>> Who you know what? I haven’t made this for yet to be perfectly. I know it’s on the docket. It’s been it’s been the summer and out now, you know, it’s getting a little. Yeah. Well as she there right now. Yeah. >> We love you so much.
>> I think your book, we have a couple seconds. What other kind of recipe. So they all that, you know, there’s all kinds of things like piri piri chicken to shrimp and grits is some great desserts like a spice chocolate putting a plant road,
Teeny. I mean that, you know, Salisbury steak is with us really classic homestyle dishes. It is a couple of things and that a little bit fancier. But it’s a you know, if you’re a fan of the show, I mean, has been on the show
A couple of times. It’s such a fun show and we shot over 500 episodes. I see that not all of this book is Volume one. He’s a great show. It’s a great book. >> For the Chili recipe with No Meat in it. But it today dot
Com slash pouring to learn about likes or teen years old. recipes that you can set it and forget it. >> Well, guys, it’s no secret that I am in love with my slow cooker. And if you’re like me, you are really going to enjoy
These recipes. The first one is a plant Parmesan, some starting with 2 large and plants. I’m just going to trim and then I’m going to slice them into about half inch rounds. I have paper towels lining a baking sheet here. We’re going to sot
The tops to help draw out some of the bitter water. And this is also going to help out at plant slices to keep their form within the slow cooker. So these need to sit 30 to 60 minutes. And while we’re waiting, we’re going to head
Over to the stove to make our guy like the one that bread crumbs. So first time adding one cup of whole grain panko breadcrumbs, one cup of crushed walnuts. And I saw that, hey this for about 10 minutes on a medium flame. And I’m
Going to add in some garlic, some dried basil and some black pepper. I’m going to take this off the heat. We’re going next in some palm. I’m going to take you back to our Ed plant now. I’m going press down with paper towels on to my and plants
Which have been sitting because I’m stopping up a lot of the excess water. I’m going to season up our slices with some garlic oregano and a little bit of black pepper and an ad in a little bit of tomato sauce to line the by and now the fun
Part starts. You line the bottom of your slow cooker, then for your garlicky. Wanna breadcrumbs more soft? I’ve got parts scam. Mozzarella cheese, calcium, protein and of course, cheesy goodness. And you’re going to repeat the same exact thing with 2 more layers. You have 3 less chess players
In total. And now for the easiest part put on the lid and cook it on high for about 3 hours and 30 minutes. Guys. This is so good. And now in the mix things up, I’m going to take you over to my island where going to make a
Cell phone but H l a. >> And starting with butternut squash and whether or not is packed with potassium, it’s got to care. A teen great for your immune system and so many other new chance. Some onion of corus, a green bell, pepper, finely diced. And this is a
Jalapeno. So this chilly is customizable to whatever spice you want. And now on adding salsa verde. And this is reduced. Sodium chicken broth going mix this around and then adding and lives of spices going to mix this around again and all the flavors get the nice and well combined
And you’re going to add and 2 pounds of boneless skinless chicken b****** and submerging the chicken into a liquid. But the cover on and let it cook on high for about 4 hours, 30 minutes before it’s done cooking carefully. Take out all of the
Chicken b*****. Then add in 2 cans of Winston dream. Bees started the beans. Put the top on, let everything simmer. And while that’s simmering, you’re going to shred your chicken. Then put the chicken back into the slow cooker, stir everything together. So the chicken kunce sop up all
Of that scrumptious liquid. Only can the skies. This is so yummy. The flavors, all compliment each other. All this will definitely warm your soul this weekend. >> That’s all right. >> The ground for these recipes and so much more go to seed a dot com slash that
>> Our anchors are done with the food. I mean, the segment sort of over in one part of the studio over there. That’s how good this is. It’s today. Food loves football. We are back. We’ve got some snacks. We’ve got the dynamic duo, husband and wife, Scott testing. Elliott and you read.