In the Kitchen: Cilantro Lime Shrimp Wrap
The Rhode Show is WPRI 12’s daily lifestyle show for having fun, eating well, and living life.
GLAD YOU’RE WITH US. AUDREY, TAKE IT AWAY. >> WELL, WE ARE IN THE KITCHEN THIS MORNING AND WE ALWAYS LOVE WHEN MY KIDS HERE FROM A CUP OF JOE CAFE. MIKE, YOU ALWAYS JUST LIKE STEP THE GAME UP MORE AND MORE. EVERY TIME
YOU COME. HE ALWAYS HAS THE MOST BEAUTIFUL DISPLAY. SO MUCH FOOD FOR EVERYBODY. BUT YOU’RE MAKING SOMETHING TODAY. THAT IS LIKE ONE OF MY FAVORITES. I LOVE SHRIMP. SO WHAT ARE YOU? WHAT ARE YOU GOING PUT IT TOGETHER FOR US?
WHAT WE DO? IT’S A LINE. TRUMP WRAPPED. >> WE MARINATE THE SHRIMP SOME CILANTRO. OBVIOUSLY SOME ONLINE LITTLE BIT OF OLIVE OIL. A COUPLE OF DIFFERENT SPICES LESS THAN OVERNIGHT. WE SAUTE IT UP. WE PUT IT ALL WITH US LIVE WITH SOME ALSO
WANT ROE AND SOME FRESH GREENS IN A RAP. AND EVERYBODY REALLY AND IT IS THAT THE KEY THERE YEAH, THAT COULD BRING OUT THE FLAVORS ALL THE WAY THE PAN. >> AND THEN TURNING MUCH PARTY SEE THE OIL. JUST THAT SOUNDS
SIMPLE AND MAKE THEY COOK REALLY WALK AWAY. YOU KNOW, YOU JUST GOT TO GET THEM A LITTLE BEHIND LIKE ANYTHING. I NEED HAND >> ALMOST ALREADY. >> THIS IS SUCH A ESPECIALLY WITH THE IT’S OBVIOUSLY VERY LIKE ALSO, WE HAVE THAT LINE
FOR THE SALON. JUST ONE OF THOSE RAPP SAID WOULD BE THAT YOU’RE WHEN YOU’RE THINKING ABOUT LIKES USE RAIN AND SOME PUTTING TOGETHER A NEW SUMMER MENU IN CERTAIN SIDE REGULAR MENU. WE HAVE A BUNCH OF SALADS. WE HAVE 5 OR 6 NEW
SUMMER APPS THAT ARE REFRESHING ALONG WITH SELLING. I LOVE IT AND TELL OUR VIEWERS THAT THEY HAVEN’T BEEN YET A CUP OF JOE KITCHEN AND CAFE WHERE YOU GUYS ARE LOCATED AT 75 BAKER STREET IN PROVIDENCE. THE JOEY DISTRICT RIGHT UP
BETWEEN ISLANDS AVENUE AND WHERE THEIR 5 DAYS A WEEK FROM 7 TO 2.30 >> AND PLACE IS ALSO AVAILABLE FOR RENT ON THE WEEKENDS AND THE MENU I WAS ON THIS MORNING. YOU GUYS HAVE SO MANY VARIETIES THE LAST TIME YOU
HEAR, TOO, YOU MADE THE MUSHROOM TOAST. YES, WHICH IS UNBELIEVABLE. HONOR HAD DROP A CONDO TOAST, WHICH IS ON THE LAM AND EVERYTHING YOU HAVE IS GREAT. YOU HAVE SUCH A GREAT MENU. THERE’S SOMETHING TRULY FOR EVERYONE THINKING ABOUT
WHEN YOU’RE CREATING A MENU AS WE HAVE WRAPS BURGERS, FRIED CHICKEN. WE HAVE GRILLED PIZZAS. >> WE HAVE EVERYTHING, YOU EVERYTHING LITERALLY IN THE BREAKFAST STUFF. WE HAVE WIDE VARIETY OF UP TO CHOOSE FROM ABOUT IT. AND I KNOW WE’RE
GOING TO TALKING ABOUT OBVIOUSLY MORE THINGS THAT YOU OBVIOUSLY KERRY, BUT I DO BEFORE WE GOT LOOK AT THE SALADS OVER HERE TO ALL OF MY GOING THROUGH EACH ONE OF THE SALADS. NEXT TIME WE’RE BACK IN THE KITCHEN. BUT HONESTLY,
LIKE IT’S JUST IT IS SUCH GREAT DESTINATION. THANK YOU SO SO WE’RE GOING TO IN THE KITCHEN. MIC DROP THESO WE ARE BACK IN THE KITCHEN THIS MORNING WITH OUR GOOD FRIEND CHEF MIKE FROM CUP OF JOE CAFE. THEY CAN THESE LINE SHRIMP WRAPS.
>> AND FIRST OF ALL, MIGHT PUT A LOOK AT THIS SPREAD OVER HERE THAT WE HAVE NOW COMPLETELY PUT OUT. IT LOOKS AMAZING. WE’RE GOING TO GET INTO EVERYTHING WHAT IT IS. BUT ALL RIGHT, MIKE, WHAT ARE YOU GOING TO TEACH ME HOW TO
GET TO TRY TO MAKE A SHOW YOU GO THROUGH WILL GO SLOW RISE. SO VERY SIMPLY THE 2 SIDES OKAY. LIKE THAT, TAKE THIS FULL THAT OVER KATE TALKING IN A LITTLE BIT. TALKING TALKING THE TALK GET LIT. BUT OVER AND
THEN JUST SPEND IT AROUND UNTIL IT’S DONE. THAT’S ABOUT LOOK AT LOOK AT THAT. YOU SAY WAS THAT BAD? KNOW, SEEN ON THE KIDS CAN MAKE FUN OF SO HOW YOU THINK YOU HAVE SO MANY DIFFERENT ROUTES ON THE MENU?
WE DO. AND WE JUST ADDED THIS IS A SUMMER, A MENU THAT WENT WELL LAUNCHING APRIL FIRST WEEK OF APRIL. THERE’S THE CILANTRO LINE THAT WE JUST DIDN’T HAVE THE ONE LOOKS INSIDE. THIS ONE HAS A MEDITERRANEAN WAS INSIDE THE MEDITERRANEAN. MEDITERRANEAN
HAS THE MEDITERRANEAN STYLE CHICKEN. IT’S GOT TO FETA FRESH GREENS, DICED TOMATOES. THAT’S FROM HAVOC ON VERY GOOD. >> THIS ONE IS TO THE MENU. ALSO A FRESH BLT WITH AVOCADO RAP IT WILL BE. REALLY GOING. THIS IS A REALLY GOOD SALAD.
GAMES AND STRAWBERRIES WITH WALNUTS. FETA CHEESE ON THE RAP. OH, MY GOD, GOD. I’M AND THEN WHAT ABOUT TALK ABOUT THESE? IT’S UNBELIEVABLE THAT WE MAY CALL ADDRESSES IN HOUSE THIS ONE. HERE IS JOE JOE’S FAVORITE. IT’S THE SEASON SALAD WITH GRILLED CHICKEN.
GOING BACK TO SAY WE HAVE A GRILLED PEAR AND GORGONZOLA WITH SOME SPINACH AND ARUGULA. ALEX SOLUTIONS WE MAKE OUR OWN LEMON. I’M BASIL KIND OF VINAIGRETTE. >> THIS HE’S A COP SALAD. AND OVER HERE WE HAVE A BLACKENED CHICKEN CAPRESE WITH AVOCADO
AND WE ACTUALLY HAVE AVOCADO GREENS DRESSING. THAT LOOKS AND I THAT. SITE TO DISH? NO GUIDANCE, ALI, WITHOUT ALSO MAKING A DIRECT. AND WE’RE SAYING YOU HAVE SO MUCH OF THE MONEY YOU’VE BEEN HERE SO MANY TIMES 11 HERE. BUT TELL ME
THAT’S LIKE WHAT MADE YOU WANT TO START THIS? >> SUPPOSED TO BE THE DOWNTIME IN THE FOOD TRUCK SEASON BECAUSE I HAVE THE FOOD TRUCK. YOU HAVE THE FOOD TRY. AND I THINK IT I DO THIS TO GET ME THROUGH THE WINTER HAND THAT
GIVE YOU SOMETHING. DO IT TURNED INTO A FULL-TIME JOB BECAUSE WE’RE BUSY MONDAY THROUGH FRIDAY. >> WE HAD TO ADD DELIVERY SO THAT WE HAVE DELIVERY WEDNESDAY THROUGH FRIDAY FROM 11, 30 TO ONE 30 RIGHT? BECAUSE WE’RE DOING ALL THE
HOSPITALS ARE RIVER VALLEY HOSPITAL IS WE’RE KIND OF IN THE SAME AREA OF ALL FAN. YOU HAVE THAT PERFECT LOCATION PRUITT HAS DROPPED IN THE MIDDLE OF ALL OF THE CORPORATE BUILDINGS FOR LIFE UNBELIEVABLE. AND THAT’S I WE
HAVE A LOT OF LUNCH ITEMS OF THE YEAR 2, BUT LET’S GO THROUGH AS WELL. THE BREAKFAST BECAUSE YOU REALLY DO HAVE SO MANY GOOD BREAKFAST ITEMS AS WELL. A NEW MENU. WE DO DO WE VARIOUS BREAKFAST SANDWICHES.
WE ALSO HAVE TO TELL US THAT I DID HIT LAST TIME THE MUSHROOM TOAST. WE HAVE HOST THAT WE DO DAILY SPECIAL WITH THAT. ALSO, WE’D ALSO DAILY SPECIALS FOR THE LAUNCH. BUT DOING NEXT WE WERE DOING BELGIAN WAFFLES BLUEBERRY COMPOTE WITH THE
LEMON CREAM ON I KIND OF DON’T CHICKEN AND WAFFLES NEXT WEEK OF PEOPLE BEEN ASKING WHERE YOU COME UP ALL THE IDEAS FOR THESE HOST TODAY, BUT IT IS 6, 0, SHOW BECAUSE YOU DO YOU MIX IT UP. SO MUCH SO MANY DIFFERENT VARIETIES.
>> AND YOU DO WHAT YOU KEEP IT ALWAYS FRESH, LIKE WOULD BE LITERALLY AND ALSO FIGURATIVELY. WE DO. WE DO. WE TRY TO BUY ANYTHING LOCAL TELL, YOU BY SOME CHICKEN FROM THE PHONY, WE BUY SOME FOR US. SOME STUFF FROM COUNTRY TO.
>> WE BUY SOME STUFF FROM, YOU KNOW, ALL THE FARMS LOCALLY TO TRY TO KEEP THEM IN BUSINESS AND KEEP THE SAUCE GOING. IT’S JUST IT’S AMAZING. YOU KNOW, WHERE CAN PEOPLE FIND IT TO BE YOUR FOOD TRUCKS, FOOD TRUCKS FRONT ALL THE GUNS ISLAND
EVERY FRIDAY. THAT’S A STAPLE EVENT. FOOD TRUCK FRIDAYS AT MULLIGANS. IT GOES FROM A TO THE END OF OCTOBER AND THEN WE’RE ALL OF THE MOST PALATABLE TO CRANSTON. WHILE WERE DOING SPRINGFEST THE CRANSTON THIS YEAR, YOU ARE GOING BUT DOING THAT ONE. I’M
ROCKY POINT ALL THE TIME EVERYWHERE. YOU ARE GUY I KNOW WE TRY >> NOW SHE’S THEY PUT THAT ON WITH AND THE HOT POTATO. HE HAS RISE ALL THAT KIND OF STUFF. SO WE’VE GOT A LOT OF FOOD TRUCKS EVERYWHERE. AND IT
TIME FOR OUR VIEWERS TO WORK AND THEY FIND OBVIOUSLY THE WE’RE AT 75 BAKER STREET IN PROVIDENCE BETWEEN EDDIE ANNOUNCE AVENUE IN THE DISTRICT. NOW IT IS PRETTY MUCH THE MEDICAL DISTRICT AND WE’RE THERE EVERY MONDAY THROUGH FRIDAY FROM 7 TO 2.30
AND WE’RE GOING TO SPEND SOME HOURS SHORTLY SOON AS THE SUMMIT COMES WITH TABLES OUTSIDE PATIO. ALL THAT KIND OF GREAT. SOME OF IT WILL MAKE. THANKS SO MUCH FOR BEING HERE WITH US. MORE THING. YES, I WANT SAY THANK YOU TO MY
EMPLOYEE OF THE MONTH. TYLER DOES A GREAT JOB THAT MY NEPHEW WHO WORKS 3 DAYS A WEEK IS THE BEST. GET OUT THERE. OH, I LOVE