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
>> When you think of 4th of
July grilling what’s better than biting into a big 2 handed
juicy burger. Haha that chocolate peanut butter?
No change yet. You know, it’s going to be good
because Sunny Anderson is here. She host of the Food Network’s
the kitchen in just one of our favorite. I just like to eat
and what you guys like to have me on. So I could be the
burger. I how many burger places are there? Yeah, I mean,
she oh, I wish I had to make like a classic bureau based on
what we have yet. We’ve got. >> Was shot. That’s 20% fat.
80 1% meet with the iceberg. We’ve got the tomato. That’s
the sex. Everything is super cool. Americana who got to
catch up the mail to get together with the rest. Make
that fabulous fossil from of the right now. When people make
burgers. Usually the people that are aficionados, it’s just
fall and pepper. I feel great with one more ingredient.
The 4th of July. Man. What’s your sauce? Yeah. For sure to
check the recipe. Accept a today show on the website.
Now this is going to go. Haha. What I like to do with
what your sauce with a faulty pepper. It’s like a really nice
dry marinades all mixed into the chalk. I always do about a
table. A teaspoon of salt per pound of me. And then from
there I just sat and watched us or let it sit as a patty as
they put together a looks pretty good. You know, I stole
this. It’s a million. It’s like a million islands off. Yeah.
Harder on that burger. Right on top of that figure that out.
Even in the queue car to save on a tie. Yeah, I actually just
like a plane burger onions when she’s a woman. But I don’t
really was about everybody else. Does that, Maria? That’s
OK, because I’m not getting into the Jeanne. >> Into the gene and going to
take a back burner. >> But you know what? You think
that classic. I’ve also got my text next burger here and all
the recipes for my burger bar online. So you can get all of
the different toppings and flavors for your burgers today.
That takes the by ad. You fall on me that the about 2 minutes.
Yeah. All right. So fries, right? Got Bernie the fries to
a double fry method in the summertime. It’s way too hot to
put these reserve joints into the actual of and now it is
urgent. If you’re going to bake them and not fry them a little
bit helping spread. Yeah, bad.
And then just kind of shake it around that snow out. Chris
Paul a lot better now. Your face as I don’t love Chris
Fries. Yeah. Haha. This is what’s going to make any kind
of fry. It could be off the table. Look at the crispy
potatoes. It’s a mixture of just garlic parsley and some
parmesan cheese and olive shop all together on the board.
That’s a kiss and Friday. So it really kind of comes
together to somebody. Haha far. Lots of pepper. You know, you
man got to have a list that we are looking for their. Yeah, I
tend to think you’re going to get into the fries fresh out of
the other ones so that she’s kind of just starts to stick to
it. Toss it got and you’re good to go. You know what else?
Yeah, it does surprise my chocolate peanut butter Shea
years draw for 4th of July. So we’re going to take
chocolate ice cream, some peanut butter. Let’s sit
together. Add a little bit of a
strawberry jelly or on the edge. And I mean, you have to
chase us Paul and J a. >> I got I got. party today. Contributor list
of high schools here. She some quick and easy ideas to help us
entertain. No stress. No mask. Just young. That’s it. You
know, the thing is about summer entertaining. That makes it so
eat easy and fun is that you don’t have to do it and shot.
You’re going to go outside. Mother Nature’s already
decorated for you. Don’t worry about dust bunnies and your
cat. Like got amazing paper plates. We’re going to start
with burgers. And these aren’t just your average burgers,
honey, we’re going to stop days with minute chase. And they
were my favorite things in the entire world. By the way, you
know, making this 7 or genocide that I’m sorry, go ahead and
have what they want. But the men and the shackles, thank
you. Want to one of the best days of my life children.
Now the thing you need to remember is that you don’t want
to overstep this mean you want to because we love it so much.
But if you do too much when he’s going to and everywhere
its ground beef, yes, okay. I guess on how it got to do.
He did about the A’s. So it’s onions, its catch-up. It’s a
little bit of egg to help and salt and pepper. Kate. We’re
going to add that in here. You can go ahead and start that
want to do that. And I’m getting to my part that I’m so
excited about me, too. And then we’re going to take our other
Patty. We’re going to put it on top that you just want to press
in sale, Preston sale, OK? Sure that you get that really,
really sealed because otherwise when we get over here to the
Spann, yeah, it’s going to turn into yet is going on stupor.
Not a nice can scoop or melons covers the right amount.
Really is. It really is. All right. Okay. Now we want to
make sure we’ve got to get this pan as hot as the hinges.
The hail. I mean, it is back to the 7 day. Hahaha. Otherwise
it’s just it or not, not going to get that beautiful crossed.
All right. What it set yet. Don’t start bothered with this
patch. A lot. Leave it alone out. We see people in their
spray. Aaron. I pressed down. all the juices, the juices stay
and okay and now we have our gorgeous harder up doing that.
Yes. Haha Pittsburgh with the hot hand, isn’t it going to get
burned on the outside? I make sure cooks minute. You want
that Karen was crossed mean that’s what the bird. That’s
the best part of it. So it’s perfectly fine. We’re going to
go about 7 minutes on each side that will be done and ready to
get to. Now we’re just going to add bacon. We’ve got some bread
and butter pickles. You don’t need to go looking this up with
a bunch of stuff. What about I mean, you could you could
drive. But if you want that, you can have a little bit an
ice and spawn little bit of catch-up. But you’ve got all
that good come in and said, you need to wait, let’s get
over to you. That stuff. You could put a little more
that this is our corn bread salad. I mean, I’m telling you
it will say that I to salad look like a fool. Haha, the
finest. Thank. I know it sounds trite. It was so pretty.
I think right on state cornbread. I’m going with this
and then you layer up all the good stuff and you’ve got
cheese. You’ve got bacon. You’ve got right to address.
Yeah, anything better than that? I mean, seriously, we’ve
got a little bit of fresh corn layer, layer layer and then let
it sit. Let all that goodness. Okay. Is there to make it look
so pretty getting a layer like, well, I mean, it’s souper
simple way to start with your corn bread and then you add all
of your other things and then continue to light up and it
will be that pretty. All right. Shall we get to my favorite
part? That’s got to yeah, I am. So we’ve got some
watermelon Mo Week doesn’t, but look what we’re going to
do. So so you have your watermelon. We need to. We got
to cut it out anyway. So why don’t we just say that? I mean,
let’s leave this. We’re going to pull this one is going to
make this guy little cooler. Is that not adorable? Yeah,
we’ll show that it can even get a bigger watermelon. If you
want. We’re going to keep ski. Want to keep scape in June when
she still has the SEC. Sure that all we do is we do a
simple syrup with sugar mat and water. We’re going to put that
down. Let it cool. Getting cook what we’re going to bullet.
But it we’re going to. Yeah, no, no, I’m sorry. We’re going
make a simple start first. Okay. I can the drink. I got to
talk about the drink. Okay. So we have our water. We have
our sugar and a little bit of Matt. Let that said, you know,
cook it but it now and then we’re going to cool it. Okay.
And then we add that to our frozen watermelon chokshi.
Once we take this out of here, we want to put this in the
freezer. Let it phrase and then we’re gonna put it all in the
blender and blend it up. OK, frozen cocktail. We’ll top
it with a little bit of club soda near is are absolutely
beautiful that you see just scooped out and made a nice
play. Exactly right. Now thing is, though, is that you want I
love this. This is a it’s a gift to bring to your hostess.
You want to know how to be a good guess to get invited back.
And if you rise, right, you know, to bring some popcorn and
and said this is one of my favorites. It’s paper plates,
adorable paper plates and then low taxes. Let me do the dishes
you so you bring that? Yeah replied. Yeah. And there are
lots of relief ones like look at the ones I got. So they’ve
got these wonderful band, a plate. You can throw in a way
that nobody is going to be in the kitchen causing because
they were left to do on this show. But I didn’t know you
were doing this paper plates thing and that’s the first
thing I thought of. If you’re outside paper plate, you’ve got
to. Yeah. I mean, it really does make it so much more some
and that’s what some are about. Summer is easy. Laid back and
find justice that drink just got a yeah. Today dot com slash
to Lauren that Ali is a cooking sensation who stirring up a lot
of buzz for her popular YouTube channel called Laura in the
Kitchen. That’s right. She’s also the House is simply more
on the cooking channel on today. >> She’s making a classic dad
favorite. I mean, everyone. Yeah, this is a crowd pleaser.
It’s really easy. So versatile know deep frying. But all of
the crispy delicious next we have this. So let’s get to
here. I keep a sickly like Yuma, your suspect for a good
first. You’ve got good around the it is a little steak
seasoning. Russia softened. This is my secret. Greeted on
guard. >> Like so if you want to add
all that, yeah. If you don’t want to use the thinking is
trickier ground checking. If you have a tearing your
family, take this up a little oil and it’s up to 2 for
support. Yeah, please in my mind, much support about and
then you would use really good Swiss and the perfect start to
surround you. Just kind of yeah, I was with my hands.
I want to get hurt. So what you do is you form them
into Paddy’s gem and get a trick for padding. And yes, so
basically what you want to if you make your patent right?
But this is the trick to get a really good flat Burger King.
Take 2 fingers and you make an indent in the centerpiece.
Yeah. And then up, I want to really hot cast iron skillet
waiting on your outdoor grill. Ashley Cook, they pop up in the
middle for the plateau. >> Her face you can buy just on
one side and had to say here. I’ve got some out. >> It some whole grain mustard.
You mix all together, right? And then when it comes to
building your bird, are you going to touch a cheese on
their innocent? Nice enough to hear a couple of ice cubes and
mayor curry steam and it really melts the cheese, righ special
sauce as it pushes off is just the quality may add some good. >> Holiday called Graham and
starting over here. Yeah. It yes. And then you just feel
the first thing. You’ve got your bond with your sauce.
You’ve got your cheese burger. Yeah, Alicia, I like a little
little saw. Yeah. The way you can really see the com, I’m
French Fry to like that by going to me by making a friend
that I think it really easy there. That’s the recipe will
be on the website. Basically. All I do is I take regular bus,
the potatoes, iso coming to some cold water. I’m going to
the mic away for a few seconds and then throw them want to
drive them off with a little oil and seasoning in a hot oven
for 25 and investing com or you can do at all has the perfect. We’re really
as you try that to get these recipes go today dot com slash. sponsored by Walmart. That ad. >> 2 huge friend of the show.
He’s also the owner of Pig Beach Restaurant in Brooklyn
and Queens, New York and offer of the new pay yet. >> That was released today.
My friend. Good to see the scene. We’re having me. So
you’re doing the backyard staple of our becuse rapper der
Beek barbecue burger that starts with starts with a
sauce. The first thing we need is a bit amenities. I want you
back by everybody at home and he said Pig beach barbecue,
mustard sauce Bahama. All right. Some catch-up, chopped
pickles, a little bit of our all-purpose barbecue seasoning.
So these topical also the pickles are going to be putting
on the burger, knew that we ourselves. So do we make them?
They’re amazing. They’re by Chris, Bright, vibrant, just
amazing. Just put in a little bit all-purpose part of the
season to read. You put out our sports show that you put up the
sky at core. That’s going to doubt. Yeah. All right. So
we’ve got worse us maybe to put that in a non-working
container. Putting your fridge will hold for about 2 weeks to
problem. Call it whatever you want to dip a burger or hot
dog. Anything you want into its OK? That’s the secret sauce
Bahama. Next. We got cook up our burgers. I love using of
land. That’s like brisket and short rib shot for whatever you
can find. Cooking up delicious. They’re going to season with a
little bit of mice pepper. It’s a bit of salt pepper.
A little accent that acts and hope you like a nice mom.
I wish that burger is what I can imagine. Exactly. Exactly
gets a bad rap. It gets a bad rap in the mean it’s a little
bit as delicious. It goes a long way to a hard to solve
your burgers season. Everything we’ve got a season for us
because that’s going to get all that surrounded me when to go
to our real nice and hot heat. Get cooking. I like to cook my
burgers to, you know, about a medium, whatever you want to
come to. They’re going to take probably around 5 to 8 minutes,
depending on the thickness of the pattern that you use it
when they get finally cook you in the last couple months ago
for a piece of cheese on it and melt them down. Work life.
I love American cheese guy. Berger and perfectly is the
best he’s out there for for my humble opinion. I think people
make freshly down the burger don’t ever pressed or ever
pressed on the burger because we saw those national jaw.
What it’s like. You’re doing some I know. But don’t because
also fires up the grill and getting really bad smoke flavor
on them yet. We love smoke. Just have that kind of let it
rest, try to get those juices, this kind of that to come out
and also got your bonds and then we’re going to but Arbor
together a little bit of that secret sauce on the bottom bun
or do you need to quick pickles on top of the table and I love
the potato bun for me. That’s a perfect saw street squishy.
Thank you for Averett for it. So we want to be top it off and
dive on and enjoy your car to its record will walk next in
street corners. You shout out to my co authored friend Sue
Perception, McBride. What an amazing thing coming. Young is
the best. So it’s he wrote this book. One mean it could have
done it without him and also the themes case T O K and the country had great.
They help the south through the pictures. The Bucks I meant to
teach about about this right spot. So Mexican street corn in
this poll here where you guys are mind-numbing, put some sour
cream to some mayonnaise. This is so good. Just a a
little bit of chopped cilantro, chopped garlic, and they’re
going to add some mind use. This is the simplest thing in
the world. But this sauce on corn, I promise you is like the
most delicious thing in the world. And it’s my favorite way
of eating corn in the summertime. Grow it off to a
nice char good neighbor state that after comes off the grill,
we’re just going to take it’s okay for a ticket. Brush it
with some of this delicious softly may be that man is.
And that’s our means at the white is making noises what
noise just with us, our Korean them and they are right now in
the news a lot and some lime juice. And then this cocoa tea
at cheese. We’ll top it off with some of that initiative.
Get a little bit. Her purse party seizing on top. And there
you have some great like they’re waving court. Look at
the whole way on the grill. Take. Those has pulled back
like that. It’s a beautiful display. >> Hits of walkable Le Crunch
burger with a kicked up Mengele like it. And here to show us
how it’s not the gun show. Chloe cost around a common
cause. >> When you come because
sometimes we have a vegan chef. When affordable of the food, we
always love your food. >> All right. Well, if you want
to eat more vegetables and nothing like salad, yeah, we’re
going to make burger sliders and meatloaf. Cool. Yeah.
So we’re going to start making it from scratch. All right.
So here we have an onion. We’re going to caramelize it
out if you want to throw our hands right in the past. >> I was just a regular olive
oil and it’s a little bit of olive oil and we’re going to
slow cook it for about 20 minutes who we are and what you
see the eye. >> What happened to? >> Because in a normal beef
burger, you have a lot of animal factor. So we want that
moisture that you’ve seen us from our compliance. OK, let’s
move over here. We’re going to have our caramelized onions,
black beans. And if you want to go ahead and add full of these,
so as we put in roasted sweet potato and sweet brown rice
bread, which you can use gluten-free it in the light
brown rice cooker. It’s cut short and not to I find it for
her together because we’re not using any expert. That’s all a
little star ratchet front kick. Are those beans cooked those
lack and are at actually one can of economic all you’re
going to mix it together. If someone wants to put gloves
on, we can mix it actually with our head and what that all to
get your kids involved. Everyone could form their own
Patty >> Haha. Yeah. You don’t have
to use your hands or you don’t. 3 hours and then to What going through our patty on
a nice feeling. All the oil that charge. >> Really going to help you
with that media? Yeah. A little bit of crispy about 3 minutes
on a that. You want to make this well, ash the avocado. >> Souper simple, a little lime
juice. And we’re just going to give it a little bit of saw
that. If you want to use store-bought Baca believe
that’s a great time. Okay. So much, much, much much.
We are making a bet that this will make it like fresh and
sweet for how to peel the mango just yet. Watch this surprise.
Look. Watch. You can also buy diced mango if you do. Yeah.
Yeah. Watch 1, 2, 3, all. Yeah. I love that. Yes. Some
jalapeno lime juice and a little coughing for sure.
Meet NASA’s. This is the and yeah, I’ll come the burger.
You can go crazy. However, you like to use the toppings
like we have some crispy tortilla strips. But on top
some avocado mango salsa will give us a little bit of spice. >> Okay. And no one’s going to
see what the U.S. and to get there. So many components, I
think sometimes veggie burgers, getting bad rap, but they’re
kind of simple. Yeah, the land. But I like to pack in lots of
flavor and these are really easy to make how you can also
make the patties at a time when the mayor free 7, I just want
to try and, yeah, OK, lighters what you guys think now.
We also have some pesto Parmesan sliders. The past in
part made with pesto cashew mozzarella. And then we have a
holiday cashing that roast. So it’s like the meat loaf, but
with No me and topic. >> Really. That’s really how we
want to. Thank you, sir. Thank you, guys. Happy New
Year. Just to get the rest go today. Dot com slash who? >> That good and everything’s
happening. Even we also want to just say that you’re the host
of Food Network’s supermarkets take out and she’s here with a
jacket this year. And I definitely mean a big baby. >> Wait, what are we doing here
out? What’s first time making a chiefs us what you thought that
she had been shot on us and a little cheddar and what I like
your style them. I was going to be added. She slowly head as
that or a nice is New York City star stopping in. >> And you are a little
mustard. A little high. >> Just add a little bit, too.
So a little warm crane that’s going to be soft on top of the
murders that what you’re talking about, the Yankees are
dipping sauce, the sauce. Yeah. I mean, you could
literally make this cheese sauce and then just do what it
said that that ships. Yeah. So now the big Mongo barker.
The moment is we’re doing a triple Decker burger with
cheese sauce. Okay. We’re going on. You really are doing to us
or something else said I will call him. Oh, yeah. So this is
just a mix, right? 85 15. We want short rib and sirloin.
Wow. Good cut. We former burgers. Nice and thin for the
triple die like that. Yeah. He burger said you put anything
in there that you grab me but that you know what? I’m glad
you asked. People are always working. Yeah. Yeah, it’s tough
to me. Just make a little bit at the beach. But you know
what? Spices in there. You put him out just after 08:00PM with
some salt and pepper. That’s it. You’re classic. Yeah.
And then we just drop them in a hot pan and you just get him
while on that a little bit. Noel on the burgers themselves.
But just pop them right in the pan like this. Right? But
what’s in the pan? Joining the hot canola oil. Okay. That’s
it. And keep it really simple. You could put it on the grill
when you’re done cooking them and you have this is lovely
burger juices. That’s what we make our onion topping we go
right useful to cycle to the onions because it’s like Zen.
Yeah. I like that. I’ve loved this at. You’re using the meat
juice and pickle juice and it’s sitting in your fridge in the
jar of pickles. One lonely pickle. Haha. You have cramps.
You should drink packages that are. I’m not sure. I think that
if you have Memorial Day needs for their full deck of burgers
could to throw that in there. What are we making here with
some inside? So topping it with a little oil vinegar. A little
wow 11. >> I will feel like that takes
it up and not what his mother little tip it is. Instead of
doing slices that slide all around. Yeah, we come up.
Yeah. Don’t fall out a little beautiful salad on your
hamburger. So it’s a toaster bus. So you do? Yeah. I talked
to a tough start. That’s, of course the outlets toasted
us. And how do you like you know what? For a hot dog.
However, I do it because you want that. I want that Moshi
New York. Yeah. Cheese sauce is how we built a live look at
that. Billy onions, a little bit of that cheese sauce and we
just killed right that nice man and another patty on top.
Yeah, we do that. ISIS. 3 S. Yeah. This is the sauce
Yahoo’s. This is like, yeah. One more fun and less is more. >> We’re going to try yet.
Let’s get the most out of it. The fact that I think 3 might
be too many just sayin. Yeah, you know, can you catch up on
us or you’re not for that? You can totally put catching
passes. I don’t think it has to sauce. I can’t work or
switching to hoops. >> Had to go with that. You can
do to have these just clean and oil your grill and get a good
hot and then you have great results of the vehicle. >> So, yeah, the last moment
the segment is just people should. I think this is a
testament to the fact that people got it. He’s basically
as Russian and mustard. It’s no mayo just to olive oil and must
keep it light. Hopped up pickles. Algae. Pickle juice.
Because it was at the I would share the best. So to get this
recipe head today dot com slash food >> If you’re celebrating a
weekend or you just want a great barbecue during the week,
I have got the menu for you and it’s all going to come right
out of your pantry and your fridge. I just have some can
check up on the Stowe. Just bubbling away in cooking up.
You could use ham if you wanted to. You could use bacon if you
wanted to. I actually had the hand chat in the fridge.
This is nice and crispy and I wanted it this, Chris, because
I’m putting it in my favorite of 8 games. Here is the trick.
I am going make the most amazing sauce. The same sauce I
use on my ribs which are going to be spirits, pork ribs and of
beef. Rib is what I’m going to put in my baked beans. You need
to start off with your favorite barbecue sauce a little bit
that and a lot in this poll because
this is what’s going to cover your pork grabs. Then to this.
I’m gonna put molasses just a little bit of sweetness.
If you don’t have molasses, you can use brown sugar, hot
sauce. I like it a little hot. I like it is icy. So that’s
going on both of these. And then I’m going to use some
Montreal seasoning. And I put that in both of these. I’m also going to use this on
might be fretting. I’m just going to roast it in the oven. Mister Bridges around, give the sister altogether. Look at how dark it makes the
canned beans. It makes it look like it’s from scratch. And all
of the beautiful crunchy little bits of hand checked out.
We really kick up the flavor a lot and then that goes into the
oven. You only need to break this for about 30 minutes and I
promise you, these are the best big teams you ever going to
taste it going here. Stir the soft. I’m putting this over my pork ribs and just kind of work it
around. And of course, I have lined a
baking sheet with aluminum foil and this is kind of sticky.
And I don’t think you want to deal with the mess after the
fact now, we take a very, very, very little amount of
this. And then right on my the friend, just a little line, not too much just enough for
flavor. That is going to be so keen
caramelize and crunchy, which I absolutely love and then you’re
going to have the gorgeous barbecue beef ribs. Now these will go into the oven again, low and slow. I’m gonna
put the beans. And when those are 30 minutes away from being
done, look at those past is a be.
You look at that the friend pork ribs, they’re in there
about 30325 degrees. This is just about 2 hours, sometimes
just a little bit longer. Look at this. This is a
delicious meal. Let’s talk about dessert.
And then it’s cocktail time. We love them as kids. We still
love them today and they become great too easy. Little c*****
snacks. This is just icing out of a
container. And all I’m going to do here is take the icing, put
it in a plastic bag and snip. The tip off just so it’s a
small hole and then the pipe, some sandals strains on to my everybody has a great pair of
flip-flops. And these are my foot 5
cookies. A little red candy. Well, yellow candy, we could even do some sprinkles
if you have them. I can secure this and so easy.
I love them. Now it’s cocktail time you can
celebrate life with this cocktail. It is 8 pineapple,
tropical rum punch and it’s going to start off with a
concentrate. This is just a punch concentrate. Then what you want to do is you
want to add just a couple of water to this one cup of lemon lime soda. you get one cop Arraf. Now, if
you’re not around fan, it doesn’t matter if you pray
to God and this war is like Jimenez or if you want to be
let in, it’s just put something in it. Then just some pineapple juice
for the deliciousness. And finally, I am a Putin chunked
pineapple. I do say the ratings for last give this a church pineapple, tropical rum punch. Now, if you want to get down
with your bad cocktail time, self cherries with the staff
says and look at how pretty that
looks like a summer day. These are fantastic pantry.
Perfect recipes and a pantry. Perfect party, right? Why not? on. And here to help us all
out. We’ve got one of the Kings of barbecue, Rodney Scott.
He’s a James Beard. Award-winning chef and pit
master and co-owner of Robbie Scott Whole Hog BBQ restaurant
in South Carolina and Alabama. And he’s cooking up some ribs
high, Rodney. Yes, good morning. How are you? I love
your shirt that and I love saying lives. But I have to say
I’m intimidated by it. Cooking them are grilling them. What
makes a secret to a good read? >> The secret to good or if you
want to sorry, no, that’s okay. The secret to good or it is you
find to be a choice in this part of the current situation.
We have this Paris. So our spirit is one of the
inexpensive cuts and we have readings river road. Follow me, if you will. He
would take his spirit. Once you take in the membrane
off and you’re going to sprinkle
it. >> Grateful that I like it. Yeah. Just a nice sprinkle.
So how do you know when you’ve got enough rub on the reds when
when when you stop sprinkle and >> you will stop sprinkling
around about 2 tablespoons or when you got a nice, generous
coverage like such, okay, cool. You don’t want to lead to many
bare spots. What you do one side, you want
to flip it over time. You want to do the exact same
thing. Again. You can see that the membrane is then we moved
in. So how do we get that grill?
Can put company wants to grill at about 200. About 2.50. You want to get too
hot too fast in another secret we want to
always do with that is take this little flat. So that spot, does it look? Why didn’t we see getting love?
Yeah, that’s good. Let’s give it. All right. Let’s give it
all up and what you get your your slab
all season. You don’t want to rub it. You do want to put it
in writing is River Road is very, very potent. You know,
read it all in. Okay. So now you’ve got that. Now the G 20.
Now you’re going. Can you still hear me? Want to put that baby
on the grill? I can here you I can hear you good. We already
have one smoking for you. A look at that. You can see.
Yes. So when the bones start to stick out just a little bit
like such and you get that nice caller.
Yeah, the charts, we turn to Libya where you
flip. It always want be sure. And Moffat first
Moffitt this what we call my It’s how you construct our
guys. You want to put your sauce on. >> This is riding sauce. If you have people for your
own, that’s your choice. Whether for years. >> All right. We do want to
warn we just have about a minute and I’m I’m all right.
Let’s get to that street Corn. >> Street corn has already been
through a little bit. You want to take a little mail. Want to make sure you’ve got an
email on their and we call the King Street.
Corn can be located on King Street in beautiful Charleston,
South Carolina. Yes, and we have some crumbled
cheese here. Some riders porch can use any cheese or what do
you? What do you any cheese? Cheese of your choice as long
as the little dry and crunchy. Yeah. You want to add a little shy. >> This is what it may. But I
think your food never looks good. Yeah. I was going to say
put that. Tried to impress everybody. Yeah, delicious. We have some previous here.
All right. Knee, thank you so much. I hope you enjoy enjoy
that delicious food. We wish we could fry it. Looks good. >> Thank you and me to get the
thank you. Thank you. To get these recipes head today dot
com slash food. >> We’re back with the greatest
value right now is actually going over. Special recipes
family call them. And that’s right. These are recipes are
light. >> Excuse me. I’m a little
surgical issue. Her light dishes about in the summer like
nobody wants to cook heavy. Yeah. We don’t want to
substitute, you know, flavor for that. Yeah. And you’re not
going to substitute flavor with this because this marinade does
2 things. It’s also it’s going to marinate your chicken.
It’s also going to be a great sauce for for the chicken
thighs, love chicken thighs that that today have so much
flavor. So we have a little sesame seed oil and we have
some rice wine vinegar and we have some soy sauce that in
there. We also have some grated ginger and some grated garlic
and some vegetable oil. So we’re going to give that just
that’s it was this is going to be your sauce. So you could dip
te’o’s in this. You could cut the lead roles. And as you
could dip salmon, anything you could put it on anything and
the sauce. Yes, yes. So by this, it’s the sauce that will
take 2 tablespoons. Put it in here. And they’ve already done
this for me. I love. Yeah, yeah. And then we’re going to
add some more to to really have to double that. So we have some
veggie oil. Could you put this on fish to? Yes, it would be
great on fish salmon. Anything that’s rice wine vinegar.
Yeah. What’s and this is more choice are sort of thing up and
then we want some spice and there is some some ball.
All that I was introduced to buy a little boys are icy, a
spa where and it’s just ours was scanned with the capers.
Yeah, it’s it’s ago is still top dog. This is going to be
another go to and then you can you have to put it on fish.
You could put it on shrimp, OK? So we have our set. Then
what we’re going to do is take all right. Our chicken thighs
and your own a skinless skinless. How come? Because you
really will. I really like to get the the marinate in.
They’re going to set this for about 30 minutes, OK? You can
do it with Bonin. That’s fine. But this is easier to eat.
Yes, he’s in those 2 words are enough seats. We’re not going
to ease in these until right before we put them on the
grill, OK, let that marinate it. The mayor did all of it.
And that’s about at least 30 minutes. You can do longer at
the K. So then we’re going to take them out and we’re going
to wipe them off a little bit. Just dry him off and then get
him onto a nice hot grill pan. Everybody likes to. Yeah. >> Definitely something I’m
standing around. Yeah. So get him. And also just so you can
use for tacos so you can cut these up and make that people.
Yeah. Get a nice. Like like a yeah. The south. I’m going to
show you later. OK? Stop data. Sell its stake. A salad.
Okay. Haha for 10 minutes. >> The chicken will tell you
when it’s ready to be taken off. You don’t want to rip it
up for anything but sit there for 10 minutes. And then once
that stress to give. >> Send hopping around on the
other side of j****** off the know. >> This is a chance for you to
also season at to get your pepper on there and you got to
get assault on there. And then when you flip it, he’s going to
season the other side, OK? And then we get to us and this
is when it’s done. Okay. And I think we have a place for
you guys. So then do it. And then you just put this on
top. Yes, I was told the sauce on Thai want more the sauces.
So you want to dip it in to fit here. Started to pick up this
year. What’s going on the cauliflower? So that is all up
to class and status talent. But made with cauliflower.
So what does your hard hard boiled eggs in there, your
muster? Your mayo? You’re del, you’re chives. >> It’s delicious. So it’s a
potato salad fall. So it’s not that to sell it. It’s all over
South Dakota vote, folks. Yes, exactly. Holly, tell us
about your cooking shows what’s happening in that lane. >> I think we have a great it’s
a first check of other. I actually don’t want the skin on
it and I’m going the way, right. I agree to me is so
vicious. So flavorful dishes. How the show’s of what? >> Well, Valerie’s home cooking
is still an on the weekends. And then we filmed another 10
up 10 more episodes of the area where 13 episode will be airing
next year. And then I don’t know for me after that. Wow. Who
knows what’s going on? I know this is going to take a long
break. Maybe all I do another sitcom.
I don’t know. You and others, would you? I just was Jimmy
Burrows. What March? But it didn’t get picked up. That’s
OK. It’s not with Jimmy Burrows. We just the what, yes,
my God. I love him. He’s the best fee is the best. I’ve
literally more about this is yes, this is really good.
All right. Thank you. >> You’re going to come back
and visit with us yet again on the 4th. Our recipes, of
course, on today dot com slash food. Be sure to catch new
episodes. Valerie’s home cooking Sunday mornings on the
Food Network. Or you can get it straight when Discovery plus. routine. Don’t worry. We’ve got
some help. Yeah, I need it. We call them our friend today.
Show nutritionist Joy Bauer for one of her delicious one and
meals. And she’s got a pineapple chicken recipe, by
the way, to beautiful things that belong together. All
right. So what do you need? What ingredients, joy, what do
we need for this recipe? >> Okay, guys, this is what
you’re having for dinner tonight. It really checks every
box. So we need one and a half pounds of either skinless
chicken b***** or dies. One red onion, one red or yellow or
orange bell, pepper, 2 cups of fresh, huge pineapple, terry
aqui sauce and honey. That and I’m telling you, this is like
the alternate one and done. It’s packed with nutrition.
It’s totally addictive. Lee. Delicious. And it comes
together that. Okay. >> So joy, we all have that
moment where we get a pineapple weed out. It’s right. We don’t.
So how do we know? >> The easiest way to know kind
app was right is really to give it a squeeze. You want to be
firm, but it should give a little bit. And then now the
bottom portion, you should get of a sweet, fresh aroma.
Sometimes it can be right. But you don’t automatically get
that sweet aroma. But it doesn’t have a pleasant aroma.
It means it’s probably overwrite COVID. That’s really
the easiest way to know if you’re buying the perfect
pineapple. Okay. So there’s your is we’re starting with the
chicken now. What? Yes. So we have to do with chicken.
All we’re going to do is I have a red onion here and
specifically using a red. I mean, because, you know, from
that and vibrate color, the onion is packed with
antioxidants. Something specific called, of course, the
10 which eases information and also helps to teens seasonal
allergies. Now I’m adding in a bell pepper and the del pepper
packed with vitamin C to support a healthy immune
system. And let’s start our show. We fresh huge pineapple,
which brings more vitamin C the table, but also a group of
enzymes called Rome, Italy, which helps to aid in digestion
and also eases inflammation. So we have this right here.
Couldn’t be simplex. And now I’m telling you for the easiest
marinade in all of the land, we’re taking a half a cup of
carry out the side on us point, if you could find to reduce
sodium and I’m mixing in just one tablespoon of honey, it’s
going to give it a perfect sweetness. It can a stair this
up and I’m just going for it right over our concoction will be here and
you let it mayor. >> What and I have to say, joy,
this is just code is nothing if you are home to making this
without a little ginger. >> Can you young? So you can?
Absolutely you can add, ginger, you could add garlic, but
really that area he saw us already has some of those
things built in. So it’s it’s sort of like one-stop shopping.
But hey, the more the merrier when it comes to add seasoning
and in terms of letting this marinade, here is the thing.
If you have the time, you can let it sit for about 15 to 30
minutes. But you don’t have you half the time. I’m rushing and
I don’t have the time to let it sit. So then I take my baking
sheet. I’m getting missed it with a little bit of oil spray and you are just going to for
to that. So, yeah, haha. And anyone can do that. >> All right. So right. You if
you like your chicken cubed, can you just cut it beforehand? >> Yeah, you can use b*****
guys or for b***** and you could just chop it up into
whatever size pieces you like. I’m using tenderloin here.
But anything goes do isn’t putting that. They’re going to
come with me over my oven. And I’m gonna pop this and I
set the up and at 4.20 for just 15 to 18 minutes. Hey goodbye.
So I put on this. There you are. Yeah. Haha. I may do this, joy
and I think anything for simple, Jenna, I would be
so site. I have one done to see me do it. And you know, you
have to 70 at PA home. So this morning we could die
pan. It’s huge. It is packed with nutrition and it’s light
and calories. So you really could feel good about enjoying
this. And now to be told, just like this, you can dive in
and it’s a perfect winner winner Chicken dinner. But
we’re going to take it over. She adds that, right? Yes, no,
no, no. What is that? Let me push this over a thick
sweet Terry AQI, clays. And it’s a kitchen hack that I just
discovered that I’m so excited to share. So in here, I just
have 2 tablespoons of water that day. And I’m adding in a
teaspoon of coin star. Now it could be our route or point
starts. This will be our can. I just want to let it be.
All right. That was a couple of seconds left. So, yeah, okay.
So then we add in a quarter cup of Terri actually staff and one
tablespoon of honey. And how’s about you put that in the
microwave for one to 2 minutes. Let me show you that. Yeah.
Look at that. And yeah, result that over very quickly because
I got to go for the money shot here. I’m going to take I’m going to take that. This is
after dentist. We’re going to do with all this over the top. >> Show me the money was that.
Oh, yeah. Oh, yeah. For these recipes headed today. Dot com
slash food. Thank you, joy. Looks delicious. Walmart. Joining us this
morning to share some of her favorite. Someone started
recipes there in French chef, owner of The Lost Kitchen
Restaurant Freedom. The star of the Lost Kitchen on that notion
that work and >> clearly the table quite its
initial phase. It’s easy with fried chicken. I think because
here’s the thing. The bowl of fried chicken for a lot of
folks pretty hot. This looks amazing. So walk us through the
first up. So the secret to this, this is a final fried
chicken, which is just a little bit of a different twist on
things. So it starts with the bride and that’s the real
secret. So Brian, just going to add flavor is going to keep it
juicy. So we just Brian this overnight, it’s got some fennel
seed. It’s got some black pepper. Some bay leaves some
sugar. And then we cook it in the Bryan just to sort of
cooking in the overnight. And then you cook it just
because you don’t want to get that raw fried chicken when
you’re kind of moving along here. So it’s already Cooksey.
Don’t freak out. So you’ve got this off a rough and ready to
go over. And then all you have to do is dredge in fright.
So, Craig, if you just want to at and this is some ground
fennel more little bit right in Aurora, and that will make it nice and
playlists just regular flour here, regular flour to and then
we’re going to start to dredge. So use the whole chicken, use
the whole check. And so you can have your butcher break it down
into about 8 to 10 pieces. And then you can just dredge it
in the flour and the final a little bit of butter. So we
just keep adding flavors. You can try. And then we go
down to this mixture. And this is just ground corn flakes.
I just broke them. And that’s why I wanted that. So there are
some things. So crunchy. That’s the secret. And it’s
really cheap corn flakes. That’s really sad. She chipped
course lakes, a little bit of cornstarch and a little bit of
flour and that’s it. So it’s nice and dredged and then we
can just drop it right in the fire. You don’t have a fire.
You can put in a Dutch oven with 375 degrees. And you make
a really good point about not overcrowding. The fryer.
You never want to overcrowd the fire because then you bring the
temperature down and if you want crispy fried chicken,
yeah, have to keep that temp up. So it comes out. Look at
it. It’s perfect. And then oh, good. So good. It’s okay to be
white was the lightest touch is so juicy and then up and I’m
just sprinkling some of fennel pollen on top here. I mean,
that’s the kicker. It’s so good. Her power. It is like a
subtle little flavor throughout. What is it about
the funnel and that you like so much? I just like that little
extra flavor. It’s not just plain fried chicken little
final and it takes kind of some rain. But then you add this
other sauce and this makes it even more delicious. So was I
love rhubarb. I’m crazy about love. So move are a little
sugar, a little vinegar. And then we added some
strawberries and the strawberry. Rhubarb, sweet and
sour. That goes with your friends and that’s what you top
it with. That’s what you top it with. I’m sure she can make it
does or HUD hours to go with your front shifting. This is a
lot of finish with a lemonade. So this is just trying to stage
a Thai basil lemonade. You just make a simple syrup throw and
the Thai basil get the sauce Bahama taste the sauce was that
basically just put in there Thai basil lemonade. That’s
what it is a process. And it’s delicious and it’s Azle rent.
Yes, they do. >> This is ridiculous. This is
on my mother’s fried chicken is wow. So this is on the because
watching this is on the menu. >> This is not on the menu, but
maybe it should be on the much as a be on the menu available
in 8. >> Before we came on the air,
you’ve got to open another restaurant and yeah, they
didn’t panic. And what was your response? No way. All that
snow. What a j***. I think it’s fast and what you should know
what? Because there’s just no way one restaurant I feel like
is in effect a look at 4,000 requests a year is only open
for like 6 months. But what you said was I’m in it for the
love, not for the money. All. So that’s another reason
we can taste the love. Yeah. >> All right. This morning on
today, food is another edition of grilling and chilling. >> With us the Daily’s. This is
where Syrian I combined 2 of our greatest passions. They
don’t. That’s not our children hooking for you. Hear me.
Our kids are a close 3rd. Haha. But that’s neither here
nor there to start the clock to for. Yes, yes. This is called
what we call the red white and bourbon, which got a little
ice. We’re going to take a healthy dose of bourbon when
asked take a little OJ, just a splash. OJ, a little lemon
juice, a little lime juice students. So that a little bit
of simple syrup. We’re going to mix it up with Craig Melvin is
a big firming eye to see a mix at tale. Jenna? Haha. Yeah.
Excess report over some ice red and white and then yeah, I’m
going to talk. It was just a little bit of grapefruit soda
and then the Heat star fruit. I would do the star for Polk
County because TV, it’s 4th of July. There it is. Yeah.
So what are we cooking? Okay. So next we’re going to be some
hot dogs. And we like to soak our hot dogs and beer. Yeah,
I’m so first. I’m gonna cut like little slits. >> Kind of diagonally in the
hot topics that can lead to be a really soak in and it’s going
to the burger. The burgers, the hot dogs. A nice chart.
When you grow up for Putin, the person that my
mom when I was growing up, but yeah, that’s carried over.
Ever said anything. You’re darker. Beers is a little bit
better. But any bureau person makes the best hot dogs.
And I swear it’s because of that. Now, next, we’re going
up. I’m reluctant topping some are going to make them in foil.
Cook them in foil on the grill. What makes like cleanup?
A breeze up Saigon and peppers over here. Some mushrooms.
Bacon, garlic. All you have to do is drizzle some olive oil
and salt and pepper. Where’s my red? White and
Burton? Yeah, I’m sure some pepper and then I’ll show you
had a lot of the stuff on it. You work on the dogs over there
and this is a a dog shot, I mean, the beer, all that
delicious. So that short side and pulled and then the long
sides and fold and just make sure you have a little bit of
space so that the that these will vent. >> Pop that on the grill like
how is the about 20 minutes trying to get in here? So this
is this is how the U.S. people asked why he cut the top dog
like you that uses run out. It’s not a burglary lose
juices. These slips as Syria said the crate a little bit of
that chart there. And I swear the beer given just a little
bit more of a ballpark jump. You feel to it. >> Slightly. So, yeah, we like
it at a Lake Tahoe. Exactly. And I like to add like she’s
helping is up caught whatever you want, but it makes it so
easy to clean up afterwards and go. Yeah, it’s fun to put out a bus
stop is let everybody was really into like are like
burger bars, hotdog bars. They take over to our guests
and so far regular bar. Okay. So this is a superpower going
to grill popcorn and we do a lot of like popcorn over the
still to come. We’ve never done this. But this that’s not true.
Okay. So we have a high pop pop have never never apart. I love
the it hand. Yeah, a little bit of that oil, 3 tablespoons yet.
And then you’re just going to happen. Well, again, we’re all
what, what? What this morning turn it into more first popped.
It can really pop on the ground. Asked me to put it on
for a while now we’ve night on it. His U.S. and you want to
take you want to take these and kind of shake it up a couple
times on the grill. But it pops just like it would pop honest.
I love the salty and sweet. Yeah. That I think it’s more
stop for, you know, break up. Some Graham crackers is like
the easiest thing ever. We have some melted butter heard about
should make this for the what is a healthy amount have the
better and that. And then the motion was like, how fun is
that? And a little bit of salt
because again, the salty sweet. It is like to show this in beer
to just a little bit a little bit. Sit with your daughter to
school. What are you doing for the 4th of July 4th of July?
I love going to be working but then watch the fire. You know,
watch fire. Watch the fireworks for sure. And now I’m going to
try to make this hawk or why not? >> Yeah, every member is going
to be real about what people are trying to overthink the
barbecue. Like what protein am I going to do? Something fancy
were you know this. These hot dogs are just great. Simple as
just a way to complex cocktail was a strong right popcorn?
Yeah. >> Special will happen for that
live as soon. Thank you chair. And if you want these recipes
by all mean come on over to the House on Long Island, Bahamas,
Slash food. >> Help us make up and wait
for. We’re joined by Boston Red Celebrity chef and owner of
Buttermilk and Bourbon. Jason Santa’s Jason. I’ve got my
kitchen set up and I’m so excited to cook with you like
this. I feel like I’m at the stadium as we speak have talked
to Ron. So I presenting absolutely we’re starting with
I guess the religous right for the hot dog. >> A family friend is like
super traditional old-school. Everybody loves him. Just to be
part dog in the split top bar. Some mustard, some mine and a
great pickle relish on top. OK, let’s get started on the
route. All right. So have you covered here? We’re going to
cut it in half. So we’ll just scoop out the seeds here and
then on to a small dice. And so when you’re done, you
have this kind of clear little boat. This is get real water
with our water down the brine that we’re going to make small dice. And then to my right here, I
have a pot. So just some vinegar, some sugar and some
salt and that sort of like a basic different apple say to
your apple cider vinegar. Okay. Your thoughts. >> So it’s. >> So now we have celery seed
and a little mustard seed. That’s the sort of give it that
flavor that everybody loves. So we’re going to do is really
just bring that to a boil. What sets to a boil. We’re just
going to add the vegetables to it. So few cameras are in.
I have a right to our pot. Yeah. I have a lot of pepper
here. So a little different than bell peppers. Just a touch
and he’s going to really add that great. Wow. Factor to it. And that’s a red bell pepper.
So this comes to a boil and simmer 5 minutes. You are
taking just want to take the run us out. I once that’s done,
we just basically will take it off the heat. Let it cool down.
So once you have your relished,
we’re going to see in the hot dog. So you senior been 30
seconds. You could actually wrapping a wet paper towel for
the microwave for 10 to 15 seconds. You get the same
result. Get hot dogs here in Steamboat shouldn’t click that
5 minutes tops again. We just want to warm up through the the
most important thing that we’re doing here is we’re not
overthinking it. I think it’s just thought God, we’re just
going to make it delicious. Well, just take our hot dogs
are going to add it right to our by beautiful split top Boston,
some ballpark yellow mustard, some diced onion. And then you
take that beautiful relish that we already chill. This looks
delicious. It’s just a soup or simple dish. But the fact that we made
the relatable may really help stuff out of the hot dog, a
spicy mustard. Little touch of the units like for the setback.
You watch the Boston beat the Yankees and you can see the
share so that so go do that. All right.
So the next time I’m going to show us sounds so fancy.
But you say it’s actually pretty simple. It’s personally
my wife is good news because the bunnies and they always use
some sort of cured pork product for me. So we’re going to sweat
with a hot dog eating soup or fresh ing very simple. Just
like some crusty French bread or baguette to pull some of the
got side of the rat. It just as for a little bit more toppings.
So we’re going to just take some mayonnaise, just kind of smear it all
inside. And then we’re going to use
some soy sauce and some wish this year. I’m just going to
literally has a little bit in that kind of catches the
mandates we take our I like to personally the grill or griddle
might have thought the same thing about 5 minutes. They are
beautiful, but a lot are awesome right on the button. And then now is to start with
the talking. So we have these pickled vegetables that I made
earlier. That icon radish. Little bit of carrots. Some
rice wine vinegar, some sugar. They are to that vessel right
on top. Hey, hey, then I have some sliced
cucumber. I like my spicy like that can
come into some fresh sliced jalapenos. And then lastly, some whole
sprigs of cilantro going to add some fire and see. And then you have this amazing
life. Hot dog bun me with all these different flavors.
Really unique summer. >> All right. I’m going this is
not to look good on camera but case book. >> That’s a lot to do it so
that. >> I’ve never had been me.
What is our players have never had another to major. Jason,
thanks so much. Just delicious. You are welcome. Got to look at
his morning what you’re doing for this recipe and more today
dot com slash. party started. And just because
the weather is heating up doesn’t mean you have. We’ve
got no heat, no cooking, entertaining ideas from food
and lifestyle expert at 100 when we promised Robin a
beverage church. Okay. Haha. So yeah, what we have. All
right. So for those all day, so this is a rose watermelon
froze a host or a watermelon with a frozen watermelon.
A little bit of a party at a little hahahaha Taiwan. Yes,
yeah. Superfine. It’s really fresh and cool for us without
the alcohol. You can absolutely do had its GA one out the
holiday drink with that. He said you can’t that we’ve
got 2 versions of my mermaid line made. This one has some
coconut rum and add a little blue curse out. Very topic,
Mary. Fine. I’m not because I want to be a party 10. Yeah. And that mermaid live aid and
this one is made of coconut. So that which is like really
hoping that South start. He took office in flavors and
just a little bit from everybody. The kids. Hey, so
now we’re moving on to all of these dishes. Did not meet any
heat. No around microwave. Nothing. That’s why. All right.
So here’s what we do. This is the know cook many. We’re going
start off with some know, cook Coos, which I didn’t even
think was possible. I know I didn’t until recently. And now
that I know about that, change your thinking. Kuz Kuz says
it’s actually some people think it’s a crane, but it’s actually
a tiny pass that to me from some lead pass a tie at what’s
in the boxes already. It’s cut and dried. All you have to do
is read hydrate. What we’re doing here as we’re doing
addressing see you at the dressing. This has some lemon
juice in it. It’s got a little bit of olive oil. We added some
fun flavors of that. Some lemon, I’ve got some garlic
Yahoo. You really have fun with all the other fixings over
here. We’ve got some chick peas. This makes it a great
like a vegetarian entree. Yes. Want to help cope all
that. And we’ve got all this onions, tomatoes, one, some
feta cheese. Actually. That’s meant some feta cheese. It’s
got like a Greek salad sort of flavor but not as you can see starting to absorb it. Yeah,
France for like an hour to absorb the job you can even
make the day before and it’s ready. It’s got this says that.
Yeah. Haha. Kind of wrapping up their chicken Caesar salad.
Talk. Haha. I said, do you get that? Rotisserie chicken from
the grocery store? Talked with some greens, your favorite
salad dressing and so easy at the top of it. What kind of car
party? Not yet? All right. His roast beef. These are these
are my liking. But all it’s a twist on doing little skirt
steak sandwich and some are using roast beef. One of my
absolute favorite kind of tips at the grocery store. I mean
its stake, right? It is roasted beet. Yes. You do have to
recipe. Yeah. The deli counter at a little shimmy tree on top
of that. Yeah. Okay. I mean saying now this is great.
If you’ve got friends are key. Do low carb. They want
something healthy. You take a cue com, Eric Ute so simple you
can use onballer. You can just seems like a teaspoon. You
scoop out the senator and you make a little cup there.
We go back a little cup with it and you can just put whatever
you want inside when you want it. So and so
easy. I’m down tonight said and my fair party. So DIY ice
cream cheese bar. Who would love that? Yeah. It would go
crazy for the second cookies. You could watermelon with
sorbet like Rice krispie treats that kind of delicious things.
I’d banana bread. Not I mean, just rate the pantry raid, the
grocery store. Put everything out the you and you have some
time. Thanks. I love these like for you to just take this.
Yeah. Haha. Thank you. So haha and recipe head today dot com
slash. friend, Wolf’s mother, Valerie
Burton. Ali always delivers great recipes. The chalk full
of flavor, which is like having our show is makes us smile. >> But now he is. She’s also
there to help and things aren’t going as planned in the
kitchen. Take a look at her expense with Hoda an upcoming
episode of Valerie’s Home Cooking. >> Okay. So now we’re going to
take our lemon work a cut in half and then use
that right in. This is an awesome. This is the
griz great for calm tales night and do the same thing with your
lines in the same thing. So what you want to do is when
you put it in the juice or yeah, take your cut side your
side down where the holes are. That’s what you want when
everywhere yet. There you go. This is amazing. No wonder I
was losing out everywhere. Haha. >> Have we ever seen to cook
know you just got out of the Camino? Was the perfect person
to person has to go in a very well. >> I’m very well. I’m just I’m
I’m a big supervise fan. Now. I’m I’m just I’m I’m I’m
the mother of you know. >> That’s my favorite title
alone. Look is mom. So thank you, Carson yet he’s so by law.
The topic of Wolf is going on tour soon. And my follow-up
question, Val, is the tattoos that new on his
wrist and what you think of it. >> Hey, yes, he just got the
tattoo a few days ago. I’m I’m very excited for him. He’s so
proud of it. He was a lot of his band members got the same
tattoo because they’re all staying at his house right now.
They’re all over her saying they’re going to going on the
road in 3 weeks. And of course, I’m going to be the first show
is going to get. >> A front row. There you go.
Handing out having a pasta salad tax plans and will
stress. Yeah, I was so cool. All right. Let’s talk about
this pasta salad. >> You got it. So it’s a really
easy summer pasta salad during the last break. I see that
you’re actually end with the pasta water just so that it
would just come to a nice little beautiful color. See how
nice and right green gets. Yes. So I’m now going to take
this out and put it into a big bowl over
here and it’s going to get together.
And it’s it’s so great because it’s got no Drummond make the
dressing right now. So it’s got me. So okay, a little bit of
ginger goats. And and then we’ve got some soy
sauce and some lime juice and a little rice wine vinegar over here,
some canola oil and for a nice bright, strong case, a little
bit of sesame oil, and then some sesame seeds that
can help break up in the south and with ginger. And then you
just give that a quick shake. It shake like you’re
making a cocktail. Her profile to, you know, when
you think of the typical pass this out like the yeah, it
does. It’s nice. It’s fresh. It’s refreshing. It’s a little
bit different. I just and some some veggies in here. So it’s
really that you have the pasta salad. Well, that I also like
that. I feel like I’m being behaving a little bit. He’s
getting more vitamins and I normally would. No, right. And while the pass
is nice and hot, you’re going to get that dressing right on.
And that is going to help that melt into everything. And there
you go. >> Valerie, what that policy to
use their come to pass is that. >> This is habitat fee, which I
really love because it’s got little grooves on the outside.
And it’s also that it’s little tubes. So all of that flavor
from the dressing is going to really cover the hole. I think
it’s really delicious. I wish you guys I wish I was in studio
with the triad. One of my favorite warm. Yes. You can serve it warm.
You can serve it cold room temperature. I’m also going to
give a little bit more than sesame seeds, a like a little
crunch in there. And you can really stop with some chives
for some color. >> So is there anything in
there? I mean, this is a sound that could really just sort of
sit out the whole day. >> Yeah, it travels really
well. If you’re going to somebody is cookout. It’s just
a nice little break from all the ribs and the burgers and
hot dogs that I know about you guys that we we look at that
over the weekend. Chilly and all that stuff. Yeah. Same
before you leave us this morning. I know you have
something else to share your coming out with a book. Can you
tell us about it? I am. I’m shown no interest about it.
I mean, it’s it’s a very, very personal book. It’s about
flight. It all started on your show almost 2 years ago.
My journey has taken the from, you know, I just don’t want to
beat myself up anymore. And I know so many women, my age girl
older that we’re so busy beating ourselves up that we
just don’t find, though, the the love and ran and the
wonder and the grace that are really within that. So I’m I
wrote about the past 2 years greased happiness, joy, finding joy and
I hope it touches some people’s lives. It’s it was a really
challenging right for me. But it was cathartic. It was. He’s in. There can be
tricky people’s loss for sure. Enough already. That’s yeah.
Enough already with getting ourselves up. Yeah. That’s
thanks. Pass out. So today nutritionist. >> Joy Bauer is going to make
us a simple summer salad and a cold treat for the Kronos joy
groups. Again, they say every time here. But good morning got
today. >> Hey, guys. So we’re starting
with a key West summer salad and it has all of those fancy
pants elements that we love in a restaurant. Great salad.
But it’s crazy, easy. So the dressing
goes for us. This is extra virgin olive oil, a little bit
of lemon juice and adding in red wine vinegar. But really
you can do apple cider, vinegar or champagne vinegar. Any
vinegar that you have on hand you with this together? Okay.
And why I was making a salad. I went ahead and I cook my key
while and I read it cool. Now that he was the star of the
show. This is a nutrient packed seed and it’s got a lot of
protein in it and it could set just like Rice, 15 minutes to
make this team of guys that segment. You can join Alex
Farrow instead a cane while it doesn’t matter, Terry, I tried it with arrow
and it works beautifully. And so the key is you want to
start which was cut and dry, which yields about 3 cups
cooked. Next. We add in some chopped tomatoes I have for
this is an English cucumber that I chopped up because it
doesn’t have that many seeds. So it works beautifully.
And for some Corey me crunch mustachioed. So and so we mix
this together and you get it all sort of like marinated in
that yummy dressing that we really so crash and then comes
our greens. We have a rug. We have basil and then and
really, you know, Harry, I always tell them you’re the
boss of your sauce. You can use any kind of that you want.
And then. >> I think life Montrezl in the
Bahamas next step. >> The only last thing that you
do here is some shade harm and it could also be yes. And it could be that as
well. This is on repeat now. You’ve got it right now.
Love. That’s all I feel like herbs are going out of control
in people’s little garden pot in the gardens with these out.
Yeah. I love that meant working in there, too, right? Yeah.
As a game show. Look. Yeah. Drew singled by is packed with
nourishing. Delicious. That’s what we’ll be really there.
Ross Boy. Okay. We’re gonna get the party started. We are
making sangria Pops. K these are is why she says so. I did
had something. Yes, this is it. There you see. They’re fruity
and they are gently b****. And guys, if you can imagine
there, 25 calories a pot so you could have to do the right was
yes, yes, yes. So I yeah. And one cup of wine and using
red wine. But really anyone that you have opened works one
cup of bridges. You mix this for 2, any 100% fruit juice. I think
that it works best if it’s either with a great use, a
cranberry juice or an apple juice. So any of those plans,
but you do want to look for 100% fruit juice without any
added sugar. Then this goes into your ice pop, molds and I
have all this route over here and you’re just going to drop
the fruit. And I what I like to use our
little bitty fruit. So as slice purple grapes in half and I
dropped those in and then I also have sliced strawberries
and this is a live areas. People that don’t have an ice
pop molds. You could also make them in little Dixie Cups like
this little paper cups. And what you do is you fill up his
cuffed. You add your your fruit. He puts some tin foil
on. I like to stash it in the freezer and let it sort of get
semi solid and then you take your release tax. What am I
gonna? Yeah. Haha. >> So joy at having the where
all its grave, right? It is a >> First of all, this pup
things are amazing. Look at that. Well, some shares. >> Yummy retreat. Andrew says
the only thing maybe a little tequila to go. >> Haha. All right. Thank you,
joy. >> If that’s your kids will
tell, you know, 4th of July menus, complete without
dessert. >> I ask me today we’ve got
some delicious red, white and blue ideas and papa patriotism.
Your Hollywood table from Parents magazine contributor
and a home Baxter High. Hugh, I’m Good. Thanks. So I think
every holiday should start with a good drink. Yeah. Start with
2 refreshing drinks that are both twist on Arnold Palmer.
Typically hot. Iced tea and lemonade. The first one is a
slushy. Yeah. So we’ve done. We’ve added an extra twist,
which is a fine. She said really round everything out.
We’re going to freeze ice cubes, practice one purchases,
not and you’re going to throw the dice kids even with it.
The laminate and the orange juice into a blender. If you
want a fun twist, this is pineapple. Start and froze a
little calm. Yeah. So you freeze ingredients into
different ice trays and then into a nice little funny.
Okay. So then that’s what I laminate is one of the things
the first 2 steps are great and then it’s too sweet. And then
you know, it’s not the only now. Okay. So we’ve done I’m
screen iced tea ice Cubes K and he’s going and you’re going to
top it off with lemonade and that way when the ice caps
melt, it’s just going to capture the sweetness without
water. You just sort of makes on Palmer eventually 5 minutes
and we’ll be right. And then if you want to add a little to
call to this, what I want you to be honest with little vodka.
All right. Yeah. Our pollen becomes a Jon Daly. They call
time a little b****. And yeah, thank you. Okay. So I really love to make
my guest work a little bit for their trees. Yeah, absolutely.
So this is a one-time dessert pizza, which is essentially
just I really creative fruit salad, right? And that’s what
it is. I like to use a baby was not because I find that it
slices easier than the big kahuna m and we’re just to put
some cream on the top. And then this is where you get your
guests had to do it yourself and you can DIY really go
creative with the toppings. Chocolate chips are great here.
We’ve got us a cooking and buries empty out your pantry.
Will this little extra bits? So that’s an easy to use,
grabbed, hit. And you know what? You can freeze
watermelon, too. Yes, delicious treat. I like we’re going to
have an ice cream sandwich when ice cream Sandwich Day was my
go-to kid. A lot of work taking a major shortcut here are using
ice cream sandwiches. These our land with that whipped cream
and raspberry puree filling. You could totally cut a corner
and you look at this and I think at the new gas. So
Jackie, like defending we could piping bites here to do a
coming for a visit fans who is going to sweep down? Stay down.
Okay. Like out here. I was just too. Yeah. Second, I think this
is so great getting the sign which is on top of it. So this
is a cream and raspberry puree. You want to cut a corner.
You can do at present what topping with. Yeah. And then
you get these beautiful where it was beautiful. Just free ice
cream sandwich. Hey, ice cream sandwich cake. Okay. I love it.
Yeah. I don’t usually like to mess with classic that this was
too good not to share. So this is a smart mask. So in the
ball, we have whipped cream with Greek yogurt. They’re
going at all of the top things that you would put in a classic
sports. And we’ve got to talk with chips, mini marshmallows,
everything without the campfire and grab Packers. This story
gets mixed together. It was just so huge death, Philip,
into waffle cones. And then again, make your guests. Well, the ex over the Tahoe.
Finally, we just got these really cute part papers.
These are just stars come out of Rice Krispie treats. Nice
little spark without the fire. Thank you so much for great
ideas and delicious to get the recipes go today dot com slash. School joins us now from her
home kitchen. I’d love to be there this morning. Good
morning to you. Yeah, I’m doing great at to tell you when we
talk about the state, there are some of the best memories of my
life. The Kansas State Fair >> Have you ever going down
that midway and you’ve got all those credible trailers with
all that? I hate it. I mean, it’s been a bad. We don’t want
it. Yeah. The state there to that. We’re going to start with K
they are from bad Apple pot, corn dogs. They could not be
simpler. All you did you literally take an Apple cottage
fries and pray all you just go. Pick that up. Get all of the
outside cross top of that. You don’t want that. And now we
just have this presence enter. We’re going to wrap it in a in
a pastry dough and you can buy at the grocery stores. Well, it
comes and just like one of those roles. And then we just
kind of kind of fashion. This is supposed to look like a
corn dog. So you want to kind of go ahead and cut it, mauled
it. And then we’re going in that all. So the good news is
that when you’re frightened, you wanted to be about 350
degrees. Take a little piece of dough to test it. Could it be?
And if it starts to buzz above bubble and says will, you know,
it’s true. It’s up right where it needs to pay item. Here’s
one that did a little bit earlier. So now we’ve got the
feeling in there. It’s been brought. We’re going to take
one of the skewers, but at hidden from myself and we get
we’re going to stick that in the bottom of this, a little
bit of powdered sugar. You can do some caramel sauce on top of
it has to act so lately. Unbelievable. And then, but I’m
going to cut this. Just say you can say, oh, oh, oh, come on,
have you ever in your life? I mean, that is the easiest
thing in the world. Now, we could not have have a fair
with out a blueberry pie mean the pack contest is, you know,
it is so iconic. This one has balsam make it already added in
here, a little bit of cornstarch and we’ve beaten up
a few of these blueberries with back of this wooden Spain.
Now we’re going to add our cinnamon were at some sugar
just a little. We have been a lot. We also have some honey,
which is going to be incredible. So we’ve got that
sort of a city balsamic. We’ve got that nice Hyundai, a
little bit of salt and then I a little bit of black pepper, a
new wall. It yes, it will be that thing that you kind of go
wait, what is that like? What is that? You want you to
put your figure on it, but you will certainly know it’s there.
Here are the rest of our blueberries. We’re going to add
that wonderful cornstarch balsamic, honey mixture to it. And then it’s good. I will mix
it up just yet. And then this is going to go
right into our debt. Now, the recipe
which will stay at today show they dot com for that pastry
dough is super simple way, years to fade processor.
So you put all of your ingredients in it. When is it
around? Once it forms a ball? You know, you just put it in
the fridge. Let it sit for a little bit and then we’re going
to roll it out. Look at. I mean, can you all
say that where it’s made? And this is to say that this is
the and of the of the freight say’s. And, you know, we’re
going to be working in the fall apples and all of that pretty
said. So let’s go ahead and, you know, really get into it
with our very good news because they won’t be here long.
Elizabeth was just like right now. Jaime, it smells like for dogs.
Yeah. Now it’s now absolutely in
credible. I’m telling you, there’s nothing like this.
And, you know, I think people are taking time now to do some
baking so seriously track. You know, something like this.
I was really sad. I’ve always wanted to enter a pass at the
state fair. This was going to be my year. I was going to
enter the U.S. and said I know. So I just decided to have the
contest by myself. You go. Haha. Yeah. Haha e I think you
took first and second with those 2 an honorable mention.
It’s always a pleasure. Thank you, Liz. Bought it. Yeah.
Haha. His recipes go to today dot com slash food about. >> It’s here to show us how to
sneak superfoods into 3 sweet summer treat some hiking.
Did he even offers super food is has very fast ferries
because they’re one of the highest fiber fruits in town.
That 8 grams of fiber per one cut that to huge announce, OK,
5 or AIDS in digestion. It keeps you feeling full and it
also enhances heart health. And interestingly enough, the
plant compounds within raspberries also can boost
memory is what we’re going to do is we’re going make a
no-bake dessert pizza. All we do is we
start with our watermelon. You slice it just like that you make, you
know, for for different quarters in a I’m going to add
on what a little bit of you. But I do agree to put on some
toes is a con and of course, his or and this is some toasted
coconut. Much of it. So fun. It’s we are even and you can
really put on whatever toppings you want. But look, if you have
friends over and you present that, how cool is that? They
and it’s very simple cam. What is this? The next super
food is a P it’s just a great. They are to see the refreshing
the screen, some of that. And then more than 85% water,
which means are super hydrating. They also have plant
compounds that have been shown some small studies to reduce
the occurrence of b***** cancer. Real. Yeah, we have to
keep on top of that. What we can make with Pete. We’re going
to make blur at 7. I help the peach cobbler. I did it come.
Here’s where a less sugar. So here I have to step in and
actually using frozen sliced peaches and I mix it with
something else hit. It is really I do add a little bit of
maple syrup and him, but not too much. And I think all the
other flavors, the peaches are what shining through right this
one in the oven for about 30 minutes and then you have the
crumble. The crumble is ground flaxseed no way on flour.
And it’s it’s blue for a Kenneth actually began as well.
You just pop this in the oven and you guess it was delicious.
7 people has time of year that. Yeah. And you can use the
frozen peaches one as well. Yeah. Enjoy a K a this is a
milkshake. This is all about line. Why? It’s great. It’s
packed with Vitamin C which is wonderful for the complexion.
It also helps to increase plant-based iron, which is
important is a lot of people are eating vegan us right now.
So what do you do when you have a key line? You make key lime
pie milkshake. Never. So it was no added sugar, right? So what
we have here is and now with dates dates are going to cure
and give it a nice natural sweetness. And we have been
extract and some ice cubes can. And then we’re going to add a
little secret ingredient. It no one, not even minute
we’re going to fake it. Yeah, we’re going to add Holly Flower
line Zach, that lime juice and then we’re going to go into it.
Wonder if a child like and my smoothie get there are not a
stick to acting really lime juice. Lots of vitamin C is that good? Wow. That’s
right. It’s about to show the screen a had a break. It
thanks. I’m doing that. Joy, thank you so much for the rest
is going to say dot com slash food already without ice called
sweets to cool you off and the sizzling heat. So it throwing a
backyard party has been on your bucket list this summer.
We’ve got the ultimate summer dessert. >> We show here with a lesson
on making her famous ice creams and and a couple of the sweet
treat. It’s Chris and Colin CEO and founder. Do you get Action?
Welcome. Haha. You okay. These items and
witches are going to make you forget about every ice cream
sandwich you ever had a cake? First of all, let’s start with
with the cookie dough. We can’t eat raw cookie dough, but
you’ve created a raw cookie dough that we can. Yeah.
So we’re swapping out the egg and this recipe and then we’re
actually using treated flower. He treated heat-treated flour
because it’s going to kill any potentially heavy. But to buy
it, we sell it. He treated ready to go. You can also learn
how to be treated. My cookbook 165 degrees is what you want to
do it you can do in the microwave for the up and make
it easy for yourself. Cookie dough first is number
one and then you’re going to add some mini chocolate checks.
Yes. Was my nickname. Haha. Okay. So that we spread
this baby out. Exactly where to make it as flat as possible.
The key to making sure that you’re going to get out your
pan is Lee is Minding Your Payment. Parchment paper hot,
dividing this dough into 2 equal portions. One for the top
one for the bottom and stick it in the freezer. Get them nice
and hard. Before we add on some, I mean, we know that this
has been sitting out there like, yeah, out melted. But how
before you take this out? So I would say 15 to 20
minutes. I want to kind of soft like,
yeah, I wanted to be able to read of all I can to make it
even late. And so it’s going to be it’s okay that it’s not the
end. You can use whatever your favorite flavor is. We’ve got
to know today my favorite courses, cookie dough ice and
you can cook. Yeah. You know that out. You can’t hire.
You can get to work here. What toppings like other top
and decide what right does have to be all in the cookie dough.
No. I mean, you can do whatever you want to steer desert here.
Ice cream sandwich. Your party get in there when when my yeah. Do you have all of these layers
ready to go? You’re going to put that this layer on top for
good. Thank you. You what you put this on top 70 do that. We’re going to take it out.
A look at it because do it because right here to show you
guys. I’m sure you’ve got it. I got the easy. You do pop
that. I’m not looking back in the freezer. Okay. Haha.
And then we’re ready to go. You’re going to just cut back.
I’m just like this. However, big course. It also be a
beautiful birthday cake. I agree. Absolutely not.
The kind of it all. You could just throw some candles on
here. I tend samaj. Yeah at some top
and thank you. I taste it. Okay. Let’s move on to these.
Really cool. Right? Born without that you could
hurry. Dessert. Treat for if you’re having a party, you have
to serve all sorts of fun. Treats cookies could mean
cookie dough popsicles ice cream sandwiches at some toppings to it too.
You know, I know that so far. All-Star adorable cookie dough
Trumbull. What happens when it starts out to eat and say time to eat. Thank you so much for these
cookie dough recipes and all of that rate. Cut it out. Com
slash food. >> Our friend Maureen Petrosky
is mixing up some Somerset straight off the pages of her
new book Zero-proof drinks and more Rain. First of all. >> Yeah. It’s hot as can be.
Yes weekend. Yeah. We need a cool drink. So we’re talking
about mocktails but they don’t. You can make them as you like,
right? Exactly. You can have a zero-proof drink or you can
have a full proof. However you like it. But like genocide, not
everybody wants a boost late and drink are high over the
next day. We’ve got a nice long weekend and alcohol. Free
drinks have never been a salacious or as much fun as
we’re going to show you today, some well, let’s start off with
what you’re going to show us. Something you call the Gunners
that right? Yes, that’s called the gun or
cocktail. This is really popular in Hong Kong. It’s an
expat drink. It’s really simple. It’s just a few
ingredients we’ve got here, some ginger ale, some ginger
beer, some hitters and some light snow. I’m using a
streamlined use for something about my bettors right way.
You know what you see where making you’re making it to you.
This real I like the old glass and then you’re going to just
court to hear that there’s a better state. There’s the whole
thing. What dash is a couple of Dhaka. Okay. Beyond that, 2, 3,
of the next we have got that is the lime juice. So lunch is you
can use fresh lime juice. And again, this is also just a
dash. Just a dab little downtown goes a long way.
And then we’re going to add half ginger ale. >> And a half to interfere.
Half ginger ale have ginger beer have to endure beer now
and they want if you want to add alcohol, what would you put
in this? So yes, and it’s got that nice
gender, not the area interferes, actually not
alcoholic. But if you want to add alcohol biscuits would be
great. But for been a nice treat for bourbon. Just think
about that great cocktail here because I think it’s kind of
like a shanty. Is that right? no. Well, I say it is a beer.
This mix to treat yourself. Yeah. This was using to enter
the air which is actually just get tender beer. Is ginger ale
out the sugar little bit more gingery if you would? Wow, I have over down the line.
So it’s my 78, right? How did how to do? I like it better than I but I
like both of them. Take it better. Yeah, it’s not that
fresh back down. You’ll so if you like a Moscow mule this
that in jury and not alcoholic person, kind of OK, Ed, talk to us about a shrug.
What’s a shrub? I could. So this sounds a little bit
weird. I know. But a shrug is a building block that can be used
for all zero-proof drinks, but also all but 3 cocktails as
well. >> It’s basically the
foundation and it sounds strange. But here it got lemon
peels in sugar, OK? And then you add to that some of that
anger and now senator, sounds like something you don’t want
to drink. But basically what happens is you let the salsa
and then the strain out the lemon peels and you add in some
freshly squeezed lemon juice and lime juice. And you’ve got
this delicious truck that you can keep in your refrigerator
for up to 6 months. But the beginning of the book starts
with shrubs and syrup. So that’s the building blocks.
I’ve got a strawberry balsamic strub have a cherry straub and
this is a pineapple mint Trump. So basically this is the
beginning of your flavors and then we can build tons of
zero-proof drinks from that. I’m going to show you a couple
more right here. Yeah, it was sound. Yeah, me. So this is
perfect for the 4th of July weekend. We’ve got that red
color in my shaker. Already have some ice. I’m going to add
some fresh watermelon juice making up bigger. Yes, but so
delicious, right? It is so hydrating on a hot, hot day so
that I got here. Some Chipotle. This is a can of to part ways
to do both sauce is what you want. >> Haha. Haha. Haha. That’s the
space to get that smoke about. >> Pairing this with barbecue.
It’s going to watch just and then this is the lemon lime
strub. So again, I know that vinegar sounds like a strange
thing, but this year as the city to that’s right. And
that’s what actually makes your mouth water and makes you want
to have more of it. So. >> Look at the life and felt
want to give it a good thing. And then since this is a spicy,
what amounts that we’re going to spicy Salt River, so take my
glass. Yeah, I’m just a fresh lime wedge in and that the
spicy, some all I got to put it on happened. The Ram just like
that. That’s not the love, really spicy. You can go ahead
and at the whole the whole report that this case for. That’s right. I’m here
that watermelon, just it’s so easy to get watermelon juice.
If you don’t have a place, you can buy it. You simply just
use the flush of the watermelon. His case until now
rain. Yeah. I know that there are so many more in your book.
Yeah. Well, tell everyone to get to. But for these recipes
and more and more in his book, you can head to today dot com
slash. Yes, this has become one of our
favorite segments, Carson and Siri. >> Joining us from the home
kitchen, the newly renovated home Kitchen. It would seem
they’re going to be whipping up one of their favorite summer
summer combinations. Good morning. >> Taken morning, guys. Thank
you very much. This is a really simple summer salad. >> It’s actually a cookbook and
you can really on the books good right there. And you can
modify it was really anything that you have in your own
fridge. So, yes, we have some romaine lettuce right here.
Also some iceberg because you guys like I heard a lot of
guys, meaning even graphics department like the trash.
We’ll start with some homemaker times, which is the easiest
thing to do to take some Dale bread, cut it up or rip it up
and go on a little while add some olive oil. I don’t have her and then just
throw it in a 350 degree oven. Just make sure you’ve got to
watch it because Fred can burn very easily. We will do.
That is s accident. The quarantine on. >> I was for you guys in your
house. Dinner is really easy and they were bringing rebus
breakfast was what it was. Mostly what’s happening.
Lunch became the first couple of weeks like the kids was
Pizza deli sandwiches. They were. It was like kind of full
meals. And that’s where while we’re like where I was like,
I’m not gonna slow down the one thing. So we have it salad and
we kind of public come off a little bit. We add a little
protein to it. We used a homemade dressing and they
became delicious. Oh, this is certified by that, too. Yes. >> So now on to the dressing,
this is both comic manager is the easiest home address and
we’ll ever make. And you make it a lot. I like to make it in
a mason jar. Because then you can store your fridge easily.
Lemon juice mustard and Carson is going to
shred some chicken. Just like a little protein for the salad
you can roast a chicken also arrest him. I could put or you
can buy store, bought Rotisserie chickens which are
very easy and convenient for in this calendar. >> And you’re seeing this.
This chicken is this series rescued literally an hour. >> Half of the ticket in its
own juices based off. And I thank you for tonight going to
shred this. >> And this will be the protein
that will use it to the salad. But this is a really simple,
delicious chicken recipe know all the way all needed like
really nothing else. But the chickens all take some of this
a little part and will use that for the salad. Yes, the sake of
time, I would just do a little bit because of all, miles
coming out, like a tiny little drizzle. So imagine my foot
half cup of olive oil in there and then for the salad. But I
what I like about salads is texture, Lakers. So I like to to some
huge numbers for like a crunch tomatoes on top. So be here.
The homemaker times by the magic of television. I have
some already done. Haha, I like to add queso fresco, but
that though she’s anything like that right now. Let’s get into
this is a white peach sangria sanabria like a margarita, very
powerful. You know, people this type of drink that is
transforming it will take you out of the the the measure your
own life and put you right into happy place. We’re going to do
that. We’re going to take a tie ball up, you know, grant you
that some fruit, OK, it doesn’t matter where you do have to
just let the PRI to get like, OK, we’ve got some great
straits, green grapes, cantaloupe, which you can make
it a little melon balls if you have time. But I didn’t.
And I know why peaches. He’s a lovely are then. And then, yes,
a whole bottle of either. Pinot Grigio. Or I’m gonna do.
And then we’re going to add each sector and Grande Isle to carbonated
soda. This is a what players is great for the great, really if
you can find teach great. But if not, I. >> Are we sure the guys and
you’ve got I mean, it’s a very simple salad, using whatever
have announced a little sand area. >> That graphic, she got an
early and then to allowed to drink that graphics are for the
soft ice who all have this one. That has
a lot on her. >> Sonseeahray, thank you.
Jack Daly, thank you as well. I love to see Jax Battlefield
promotion as well from graphics camera daily SOME ARE SO CLOSE, WE CAN ALMOST
TASTE IT. AND THAT IS WHY WE’VE BROUGHT IN
BARBECUE MASTER AND OWNER OF PIG
BEACH RESTAURANTS, BOTH IN BROOKLYN AND QUEENS MATT AIGOO. CONGRATULATIONS. THANK
YOU VERY MUCH ABOUT THE COOKBOOK BECAUSE FINALLY IS HERE. RIGHT. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL, UH,
BECAUSE WE, WE EXCHANGED BARBECUE IDEAS AND TIPS ALL THE TIME.
DIDN’T YOU WRITE A BOURBON MATT’S BOOK? HE SURE DID. WHAT DO YOU LOVE
ABOUT THE COOKBOOK? UH, IT’S,
IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT WE
REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT
EVERYBODY COULD COOK. FROM THE BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE. I LEARNED
TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE. PERFECT. I TEASED THE SEAL BY SAYING YOU’RE GONNA FIND SOME
MEATS THAT ARE A LITTLE LESS EXPENSIVE TO USE. WHAT DO WE GOT TODAY? SO TODAY
WE GOT A LITTLE TRI TIP ACTION
FOR YOU. IT’S A CUT OF SIRLOIN FROM THE
BOTTOM PART OF THE SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT,
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR SO, ONCE YOU SLICE IT NICE AND THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GOT LIKE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRANULATED GARLIC AND A LITTLE
BIT OF DRIED ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF ME SO WE CAN USE IT ON
ANY KIND OF STEAK, CHICKEN POULTRY UH PORK. IT’S DELICIOUS. IT’S JUST A
REALLY SIMPLE ALL PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP. WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU
HAVE IN YOUR PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB. SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. YOU GOT A COOKING CHEF? ARE YOU GONNA EAT BOTH SIDES? SO, FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE MEANS HAVE SOME FUN WITH IT AND
YOU HAVE TO SMOKE IT. YOU DON’T. THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO, IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO. SO THAT, TO GET THAT NICE AND LOW CENTER
COOK. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE, YOU COULD ABSOLUTELY TAKE IT AND
JUST ROAST IT OFF IN YOUR OVEN. NO PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE. YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. COOK. WHAT’S THIS MEDIUM RARE? WHAT DO
YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM UH NO,
FOR MEDIUM RARE, I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. THEN WE’RE GONNA MARK IT OFF ON
THAT GRILL. GET THOSE BEAUTIFUL
TAR MARKS THAT ARE HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI OH, YEAH, IT’S THE BEST. SO WE’RE
JUST GONNA TAKE SOME PARSLEY AND
CHOP IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT, SOME MORE PARSLEY. A ABSOLUTELY CILANTRO IS GREAT
TO IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKE, OREGANO, PUT
THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON. AND YOU HAVE THE PERFECT, OH MY GOD. IT’S THE BEST THING
EVER. AND THEN WE’LL JUST TAKE
THE STEAK. AND WHAT I LOVE ABOUT TRI TIP IS
THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S LOVE IT. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE PEOPLE THAT WANT
SOMETHING A LITTLE BIT MORE ON
THE MEDIUM RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH VIBRANT SAUCE. MEATY FLAVOR TO IT. IT. AND THIS MORNING WE’RE FOCUSING
ON THE BEST GRILLING TIPS AND TRICKS FOR THAT FIRST COOK
OUT OF THE SEASON. THAT’S RIGHT. WHO BETTER TO HELP US OUT THAN
1/4 GENERATION BUTCHER COOKBOOK,
AUTHOR, AND FOUNDER OF SE SE MORE MEATS
AND VEGGIES. CARA NICOLETTI, CARA. GOOD
MORNING. IT’S GREAT TO SEE YOU,
BUT YOU HAVE TO EXPLAIN. YOU’RE 1/4 GENERATION BUTCHER, BUT IT SOUNDS LIKE YOU’RE TRYING
TO GET US TO EAT LESS MEAT. I AM, I AM. SO, I MEAN, WE SEE THAT
MEAT PRICES ARE REALLY, REALLY
HIGH RIGHT NOW. SO I FEEL LIKE THE NAME OF THE
GAME THIS SUMMER IS EATING BETTER MEAT AND JUST
EATING A LITTLE BIT LESS OF IT. UM SO MY SAUSAGES ARE COMBINING
MEAT AND VEGETABLES AND I’M ALSO
GOING TO TEACH YOU A LITTLE BIT ABOUT HOW
TO TREAT YOUR VEGETABLES LIKE
MEAT, UM, FOR REALLY SATISFYING
GRILLING SEASON. SO, IS THAT YOUR SECRET TIP IS,
YOU KNOW, STILL GET A FULFILLING
BARBECUE OUT THERE, BUT, YOU KNOW, JUST KIND OF WORK
A LOT MORE VEGETABLES. YEAH, I WOULD SAY, UM, YOU KNOW, IF YOU BUY BETTER
QUALITY MEAT, IF YOU’RE BUYING GRASS FED BEEF
AND PASTURE RAISED PORK AND THAT
KIND OF STUFF, THE FLAVOR IS GOING TO BE SO
MUCH BETTER. UH AND WHAT THAT MEANS IS THAT
YOU CAN REALLY EAT A LITTLE BIT LESS OF IT AND STILL
BE JUST AS SATISFIED. SO, UM, THESE SAUSAGES THAT WE’RE
COOKING TODAY, THEY ARE ALL HUMANELY RAISED
MEAT AND ABOUT 50% LESS MEAT. UM, THEY’RE FILLED WITH FRESH
VEGETABLES AND THEN WE’LL SUPPLEMENT UH A BUNCH OF DIFFERENT
VEGETABLES ALONGSIDE THEM TO REALLY HAVE A NICE SATISFYING
MEAL. DIETITIANS EVERYWHERE ARE LIKE
CHEERING FOR YOU RIGHT NOW. SO WHAT, WHAT DO YOU HAVE BY THE
SIDE? WHAT ARE YOU GONNA MAKE
CAR? SO OVER HERE WE’VE GOT A BUNCH
OF DIFFERENT VEGETABLES THAT I
REALLY LOVE TO GRILL. UM SORT OF LIKE HARDIER
VEGETABLES. SO WE’VE GOT ZUCCHINI, WE’VE GOT
SOME PORTOBELLO MUSHROOMS. I REALLY LOVE TO GRILL
RADICCHIO. IT MAKES IT REALLY NICE AND
SWEET. UM, SOME CAULIFLOWER, SOME
EGGPLANT. AND I’VE MADE A RUB HERE, WHICH
IS A MIXTURE OF BROWN SUGAR AND
SMOKED PAPRIKA, SOME CORIANDER, SOME GARLIC AND
ONION POWDER. AND SO WHAT I LOVE TO DO IS SORT
OF MAKE SOME SLITS ON SOMETHING LIKE A MUSHROOM OR
A ZUCCHINI AND YOU’RE GONNA RUB IT IN OLIVE OIL AND THEN YOU’RE
GONNA SPRINKLE IT IN THIS, THIS RUB JUST LIKE YOU WOULD A
PIECE OF MEAT. UH AND IT’S GONNA KIND OF GIVE
YOU, YEAH, A SIMILAR, A SIMILAR
FEEL. SO, UM, YOU KNOW, I THINK IT’S JUST
A GREAT WAY TO TRICK YOUR MIND INTO THINKING
YOU’RE EATING MEAT. SO THIS IS REALLY
LIKE A STEAK RUB. WE’RE JUST GONNA, IT DOES. UM SO WHEN YOU’RE SO REALLY, I’M
GONNA BE DOING CHARCOAL GRILLING
TODAY. THAT’S GENERALLY WHAT I PREFER.
I LIKE THE FLAVOR BETTER. UM I THINK THAT IT CAN BE A LITTLE BIT
INTIMIDATING BECAUSE IT’S A
LITTLE BIT HARDER TO CONTROL. SO I’M GONNA GIVE YOU A COUPLE
OF TIPS ON THAT JUST TO MAKE IT A LITTLE
BIT MORE SEAMLESS. UM THE FIRST THING IS THAT I
REALLY LOVE TO USE A CHIMNEY
LIGHTER WHEN I’M USING A CHARCOAL GRILL
INSTEAD OF JUST PUTTING THE
COALS AND SORT OF SQUIRTING LIGHTER.
FLUID ON IT. UM, YOU PUT PAPER AT THE BOTTOM, YOU PILE OF COAL ON TOP ABOUT
2025 MINUTES BEFOREHAND AND YOU LET THE CHARCOAL GET NICE
AND ASHY AND GRAY BEFORE YOU
DUMP IT IN HERE, JUST DUMP IT IN. AND WHAT THAT’S GONNA DO IS IT’S
GONNA GIVE YOU THAT REALLY NICE SMOKY FLAVOR AND YOU’RE NOT
GONNA GET ANY OF THAT LIGHTER
FLUID FLAVOR. UM, SO YOU WANT TO MAKE SURE THAT YOUR GRILL IS NICE AND HOT
BEFORE YOU PUT YOUR MEAT ON IT. UM, THIS WAY IT’S NOT SOAKING IN ANY
CHARCOAL FLAVORS AND IT’S REALLY JUST GETTING
THAT NICE FIRE FLAVOR YOUR BACKYARD. I KNOW SOMETHING’S HAPPENING. THAT WAS THE BIGGEST BIRD SOUND
I’VE EVER IN MY LIFE, IT MIGHT TAKE ONE OF THOSE
VEGGIE SAUSAGES RIGHT OFF YOUR
GRILL. I’D BE CAREFUL. PLEASE HELP YOURSELF. UM, SO I WOULD SAY ALSO IT CAN BE A
LITTLE BIT HARDER TO CONTROL YOUR HEAT
LEVELS ON A CHARCOAL GRILL. UM, BUT SO THAT IS WHAT THE
VENTS YOUR GRILLER FOR ON THIS ONE.
WE’VE GOT A COUPLE HERE ON THE
LID AND WE’VE GOT A COUPLE HERE ON
THE BOTTOM. WHEN YOUR, WHEN YOUR GRATES ARE
FULLY OPEN, YOUR HEAT IS GOING
TO BE THE HIGHEST. UM, AND IF YOU WANT TO KIND OF
LOWER THE HEAT A LITTLE BIT, YOU
CLOSE THESE GRATES, YOU’RE CUTTING OFF THE OXYGEN AND YOU’RE KIND OF LESSER
LESSENING THE HEAT. UM, BUT ALSO PILING YOUR COALS INTO SORT OF
DIFFERENT ZONES IS REALLY
HELPFUL. UM, I THINK A LOT OF PEOPLE
THINK ABOUT GRILLING AS THIS,
LIKE, REALLY HOT AND FAST THING. YOU’RE TAKING A STEAK, YOU’RE
GRILLING IT REALLY HOT AND FAST. UM, BUT IF YOU’RE, BUT IF YOU
WANT TO GRILL OTHER THINGS LIKE
VEGETABLES, SORT OF MORE DELICATE CUT, LIKE
CHICKEN. UM, AND SAUSAGES, YOU WANNA GO FOR A
MORE MEDIUM, MEDIUM LOW HEAT. UM, AND SO YOU CAN ACHIEVE THAT BY
SORT OF MAKING DIFFERENT ZONES
ON YOUR GRILL. SO HERE WE HAVE THE COLES, YEAH, COOLER ZONE AND THAT’S
GONNA HELP YOU WITH FLARE UPS
TOO. UM IF YOU HAVE OIL ON SOMETHING AND
IT FLARES UP INSTEAD OF SPRITZING IT AND
GETTING ASH ALL OVER YOUR FOOD, YOU CAN
KIND OF MOVE IT OVER TO THE CAR. YOU’RE AWESOME. AND THESE
ARE GOOD TIPS TOO BECAUSE PEOPLE
ARE ABOUT TO GO NUTS THIS WEEKEND GRILLING.
SO THANK YOU FOR THAT.
APPRECIATE IT. ALL THOSE VEGGIES LOOK GREAT. WE’RE TURNING YOUR GRILL INTO A
MEAT SMOKER HERE WITH US. THE GUY KNOWS A LOT ABOUT ALL OF
THAT. CERTAINLY GRILLING THE GREAT CHEF, MICHAEL SIMON.
HE TRAVELS THE COUNTRY AND HIS
FOOD NETWORK SHOW. IT PREMIERED LAST NIGHT. IT’S
GREAT. IT’S CALLED BARBECUE USA. GIVING US A BEHIND THE SCENES. LOOK AT THE TOUGHEST BARBECUE
COMPETITIONS, MICHAEL. I MEAN, YOU ALREADY KNOW SO
MUCH. YOU VISIT THESE PIT MASTERS IN
ALL THESE GREAT PLACES, ALL THE
MEATS THAT YOU NEED, GIVE US ONE GOOD TIP FOR PEOPLE
TO TAKE AWAY FOR GRILLING THE SUMMER THAT YOU LEARNED. YOU KNOW,
PATIENCE. I THINK THE GREATEST
TIP IS PATIENCE. ALSO, LIKE A LOT OF TIMES WHEN
PEOPLE PUT THINGS ON THE GRILL, THEY WANT TO SEE GIANT PLUMES OF
SMOKE. YOU WANT YOUR SMOKE, YOU WANT IT
TO KIND OF RUN CLEAR, THEN YOU GET THAT GENTLE SMOKE
FLAVOR THAT REALLY MAKES THE
FOOD DELICIOUS. SO I’M SHOWING YOU GUYS AN
ALABAMA CHICKEN TODAY, ALABAMA
STYLE CHICKEN. BUT YOU COULD DO IT ON A, ON A
GRILL. YOU COULD DO IT ON A WEB
OR ON A GRILL. SO YOU’RE DOING OFFSET
HEAT. SO ALL OF OUR HEAT IS OVER
HERE. CARSON, INDIRECTLY INDIRECT. YOU COULD PUT WOOD
CHIPS ON THERE. UH CHUNKS OR CHIPS, START IT
WITH COALS AND THEN YOU JUST
DROP THE HEAT DOWN. YOU WANT TO MONITOR YOUR HEAT
CHICKEN. YOU COULD BE BETWEEN
275 AND 325. I JUST SEASON IT WITH OLIVE OIL, SALT PEPPER AND THE SMOKE IS
WHERE ALL THE GREAT FLAVOR AND YOU CAN DO THIS WITHOUT THE WOOD
CHIPS TOO IF YOU DON’T. ABSOLUTELY. YOU CAN JUST LIKE
JUST, JUST CHARCOAL GIVES YOU
INCREDIBLE FLAVOR. AND A LOT OF STYLES OF BARBECUE
ONLY USE CHARCOAL, BUT I USE
FRUIT WOODS, APPLE CHERRY BECAUSE THEY’RE A
LITTLE BIT MORE MILD AND THEY DON’T OVERPOWER THE
MEAT ESPECIALLY SOMETHING WHITE
LIKE CHICKEN. YOU GOT A BEAUTIFUL SAUCE. YOU
CAN PUT THE ALABAMA CHICKEN. SO THIS STARTED ALABAMA WHITE
SAUCE IS LIKE THIS REALLY
HISTORIC UH SAUCE THAT YOU PUT ON
CHICKEN. PEOPLE THAT LIKE RANCH. THIS IS LIKE, I FEEL WHERE RANCH
STARTED SOMEWHERE IN ALABAMA. YOU KNOW, BIG BOB GIBSON’S VERY
FAMOUS BARBECUE PLACE THERE
STARTED THE SAUCE. SO THEY DON’T ALWAYS PUT
HORSERADISH AND SOMETIMES THEY
DO. BUT MAYO HORSERADISH LEMON JUICE. I LOVE IT. CIDER A LITTLE BIT OF CAYENNE FOR SOME
HEAT. SALT AND A TOUCH OF SUGAR. COME HERE AND THEN YOU JUST WHISK THIS
TOGETHER TILL IT’S SMOOTH. NOW YOU COULD,
YOU COULD KIND OF HAVE FUN WITH
IT. YOU COULD PUT SOME BUTTER MILK
IN IT IF YOU WANT, YOU COULD
THIN IT OUT IF YOU WANT. AND THEN THIS, YEAH, HERE’S ONE
THAT WE SMOKED JUST LIKE THAT AND THEN YOU JUST
CHOP IT UP, YOU RUN IT THROUGH
AND THE RIGHT PUTTING A GRAVY. YEAH, BUT IT’S GOT A HEAT A LITTLE BIT. IT’S
DELICIOUS. IT’S GOT ALL THE GOOD
STUFF. SO YOU HAVEN’T GOT SMOKED CHICKEN. THIS
IS WHAT’S HAPPENING. CAN YOU BREAK THIS CHICKEN DOWN
REALLY FAST? HOW DO YOU BREAK IT
DOWN? YOU GO RIGHT DOWN THE CENTER. SO THIS ONE IS A BARBECUE. I JUST GO STRAIGHT DOWN, YOU’RE BREAKING THROUGH THROUGH
AND YOU SPLIT IT FIRST AND THEN
AFTER YOU SPLIT IT, YOU GO THROUGH THE LEGS AND THE
THIGHS DOWN AND THERE’S A JOINT IN THERE.
YOU FIND THE BALL JOINT CUT IN
BETWEEN THOSE TWO AND THEN I LIKE TO SPLIT MY
BREASTS IN HALF AND WE SERVE IT TO GET ABOUT EIGHT PIECES OUT OF
THAT. ALL RIGHT, LET’S MOVE ON DOWN.
ALL RIGHT. MOVING ON. SPLIT CHIPS. ARE YOU GONNA SOAK THEM FIRST?
SO, THAT’S A GOOD QUESTION. IF
YOU SOAK THEM, IT THROWS A LITTLE BIGGER SMOKE. SO, IF YOU WANT MORE GENTLY
SMOKED, I WOULDN’T RECOMMEND
SMOKING THEM, SOAKING THEM FIRST. EVEN THOUGH THEY’RE GONNA BURN
QUICKLY, OR YOU COULD EVEN GO TO A LARGER
CHUNK AND JUST LET IT GO. BUT WATER CREATES SMOKE WHICH
KIND OF SOMETIMES MAKE THE BARBECUE A LITTLE
ACRON. WE’RE OVERLOOKING THIS CHICKEN
IN ALABAMA CHICKEN WITH THAT
SAUCE. THAT, SO HOW IS IT? SO, JUICY CHICKEN, THE CHICKEN, THE DONE THIS BEFORE. DON’T OVER A MICROBE YOU GOOD? I WHAT IS ON HERE. SO IT WAS JUST A QUICK POTATO SALE. SO, WHAT WE DID IS WE TOOK THESE
POTATOES, WE PUT THEM IN FOIL,
RIGHT? YOU DIDN’T BOIL THEM FIRST OR
ANYTHING. YOU OIL SALT. UM, YOU COULD PUT IN A LITTLE
BIT OF PEPPER, SOME WATER AND COOK THEM OR NO. PARDON? THESE ARE RAW. UM AND, BUT THEY’RE GONNA STEAM A
LITTLE BIT AND CHAR IN OUR FOIL PACKET AND YOU LET THEM GO UNTIL
THEY’RE TENDER. WE PUT THESE ON
THE GRILL AND YOU CAN PUT THESE ON RIGHT
WHEN YOU’RE DOING YOUR CHICKEN. I MEAN, WE HAVE TWO GRILLS
GOING. NOW YOU COULD DO THIS IN
ONE GRILL. YOU TAKE THESE OFF AND WE’RE GONNA TOSS THEM INTO A
VERY SIMPLE DRESSING. SO HERE,
WATCH, HERE YOU START DUMPING STUFF IN.
I’LL SAY WE HAVE OLIVE OIL. WE HAVE SHERRY
VINEGAR WE CAN DO IN HERE. I’M GONNA SHOW YOU A TRICK. I CAN DO IT MORE MUSTARD. I USE GRAINY IF YOU
HAVE IT, WE HAVE A LITTLE BIT OF
FRESH DILL, PARSLEY SALT. AND THEN IF WE DUMP OUR SHERRY
VINEGAR IN HERE, WHY SHERRY
VINEGAR IS HARD TO FIND. DID YOU EVER NOTICE THAT? IS IT? YEAH, IT IS HARD TO FIND. WELL, I CAN’T THAT. YOU CAN USE A WHITE VINEGAR.
CHAMPAGNE, RED WINE VINEGAR. RICE IS A LITTLE TOO GENTLE, BUT
YOU JUST SHAKE IT UP. NOW YOU
HAVE DRESSING, THAT’S JUST A LITTLE GUCCI ON
TOP OF THE GHETTO LIKE THAT. JUST ELEVATES THAT REGULAR
OLD POTATO, SOMETHING LIGHT SAUCE ON THOSE POTATOES. IF YOU WANT A LITTLE BIT MORE
CREAMY, YOU COULD DO THAT. THIS IS A LITTLE BIT MORE ACIDIC
AND POPPY, LIKE ALMOST LIKE GERMAN POTATO
SALAD A TOUCH. AND THEN YOU HAVE A REALLY
BRIGHT POTATO. I MEAN, IT’S REALLY EASY, LIKE WHITE SAUCE EVERYWHERE. THAT’S A REGIONAL THING. MAYBE IT’S PURELY ALABAMA. YOU KNOW,
IT WAS A WHITE BASED SAUCE. YOU DON’T SEE, LIKE WHEN PEOPLE
THINK OF BARBECUE, THEY THINK OF
RED SAUCE, WHITE SAUCE. THERE’S A MILLION VERSION HERE. YOU WANT TO SAY HI TO CLEVELAND ON THE SHOW, CLEVELAND. WE LOVE YOU TODAY. TODAY.COM. THE RECIPES CHECK OUT MICHAEL’S SHOW
BARBECUE USA ON THE FOOD NETWORK AND STREAMING
ON DISCOVERY PLUS THE MAYO AND SCOTT STEIN, CO OWNERS OF JAMES BEARD
NOMINATED BY DAY FOOD AND DRINK
IN WILMINGTON, DELAWARE. GOOD MORNING GUYS. GOOD MORNING. WE WISH YOU WERE HERE WITH US
BECAUSE IT’S LIKE WE COULD TASTE THE STEAK AND SMELL
THE CORN THROUGH THE SCREEN. BUT GRILLING THE PERFECT STEAK
CAN ALWAYS BE A CHALLENGE. BUT YOU SAY THAT THIS IS REALLY
SIMPLE. YOU HAVE TO START BEFORE YOU
EVEN PUT IT ON THE GRILL. RIGHT. CORRECT. YES. IT’S DEFINITELY
EASY TO MAKE AT HOME DISH. WE KIND OF SIMPLIFIED IT, BUT IT’S SOMETHING THAT’S VERY
APPROACHABLE AND WE’RE SUPER EXCITED TO SHOW YOU WHAT WE GOT
COOKING HERE. ALL RIGHT. SO WHAT DO YOU START
WITH? DOES IT NEED MUCH
SEASONING? YEAH. SO ACTUALLY WHAT WE LIKE TO DO
WITH OUR STEAKS, OBVIOUSLY,
PRODUCT IS EVERYTHING. SO WE LIKE TO DO USE PRIME GRASS
FED BEEF. OK. WITH GREAT INTRAMUSCULAR
FAT. OK. SO WHAT WE’RE GOING TO START
DOING HERE IS WE’RE GONNA GET
THIS STRIP STEAK, OK. AND WE’RE GONNA USE THE FAT CAP
AND WE’RE GOING TO PUT IT RIGHT
IN THE CAST IRON. WE’VE HAD THAT PREHEATING A
LITTLE BIT. WE’RE GONNA GET THAT SIZZLING A
LITTLE BIT AND WE’RE GONNA GET
SOME OF THAT FAT RIGHT NOW. WE’RE GONNA HAVE A LITTLE
BIT OF OIL TO THE PAN. SO A BIG STEP THAT WE LIKE TO DO
AT THE REST OF WE REALLY BELIEVE IN BRINING OUR
MEATS. SO, WHAT THAT DOES? IT MIGHT SOUND ALL FANCY, BUT IT’S SIMPLY ADDING IT INTO A
LIQUID WITH SOME SALT AND MAYBE
SUGAR AND DEPENDING ON HOW MUCH TIME
YOU CAN LET THE MEAT SIT IN THAT
OVERNIGHT OR WE LIKE TO DO A MINIMUM OF
THREE HOURS. AND WHAT THAT DOES IS IT GIVES
YOU A PERFECTLY SEASONED MEAT AND ESSENTIALLY THE MEAT IS MORE
MOIST, MORE TENDER AND MORE
FLAVOR. SO YOU ADD HERBS, AROMATICS, THINGS
LIKE THAT. SO IT’S SOMETHING THAT WE LOVE
TO DO, UH, AT THE RESTAURANT. UH, THE
REASON THAT WE LOVE THIS REFUGE SO MUCH IS, YOU KNOW, SCOTT AND
I ARE ALWAYS WORKING. WE’RE
ALWAYS AT THE RESTAURANT. UH, SO ON SUNDAY, MONDAY IT’S LIKE FAMILY DAY AND
THIS IS THE PERFECT THING TO DO
ON SUNDAYS. UH, WE OBVIOUSLY YOU CAN START IT
WITH THE STEAK AND THE CORN AND
EAT THAT AS YOUR ENTREE AND THEN WE
CAN REPURPOSE IT LATER IN THE
WEEK. LIKE WE’RE GOING TO SHOW YOU
HERE FOR SALAD. YEAH. YOU KNOW, WE SEE THAT
BEAUTIFUL STEAK IN FRONT OF
SCOTT RIGHT THERE AND THIS CAN BE KIND OF A
CONTROVERSIAL THING WITH STEAK
LOVERS. WHAT DO YOU GUYS DO? AFTERWARDS WHEN IT’S DONE. OK. SO VERY, VERY BIG SET IS THE
RESTING PERIOD. OK. SO THAT’S WHY WE ACTUALLY HAVE
THE STEAK FOR YOU GUYS RIGHT
HERE. SO WE’RE GONNA RENDER AND SEAR A
STEAK HERE. BUT YOU WANT IT TO REST FOR A
MINIMUM OF 5 TO 10 MINUTES. IT ALLOWS ALL THE JUICES TO KIND
OF SOAK INTO THE MEAT. ALL RIGHT. AND IT ALLOWS THAT
FLAVOR TO REALLY SET. OK. SO YOU REALLY GET THAT FULL TRUE
MEAT EXPERIENCE. IF YOU CUT IT
TOO SOON, YOU’RE GOING TO LOSE A LOT OF
THAT JUICE AND A LOT OF THAT
FLAVOR. I’M A HUGE CORN LOVER. LET’S
MOVE ON TO THE CORN. WHAT IS
YOUR SECRET SAUCE HERE? SO FOR THE CORN, UH WE LIKE TO,
WE OBVIOUSLY HAVE IT OUT OF THE
HUSK. WE LIKE TO COOK IT IN THE HUSK
UH ON THE GRILL. SO IT KIND OF SELF STEAMS AND
MAKES IT A LITTLE BIT SWEETER. BUT WHEN IT COMES TO CORN, YOU
JUST WANT REALLY GOOD QUALITY
CORN, UH ESPECIALLY WHEN IT’S IN
SEASON. THEY’RE PRETTY DELICIOUS ON
THEIR OWN. YOU DON’T REALLY NEED
TO DO TOO MUCH TO IT. UH A CLASSIC SEASONING THAT WE
LIKE USING IS A LITTLE BIT OF CHILI AND LIME, YOU KNOW, VERY, VERY
SIMPLE, STRAIGHTFORWARD AND IT ALLOWS US TO REPURPOSE IT
IN SALAD VERY WELL. SIMPLY BECAUSE OF THE SEASONING
THAT WE USE A LITTLE CHILI THAT MUST MAKE IT A
LITTLE KICK. I LITTLE BIT OF SWEET, A LITTLE SPICE, A
LITTLE BIT OF A, IT’S A GOOD COMBINATION. SO
WE’VE GOT THE CORN, WE’VE GOT
THE STEAK. YOU’RE GOING TO TURN THIS INTO
AN AMAZING SUMMER SALAD. YOU’RE GONNA SHOW THEM CUT DOWN TAKE THIS OUT HERE. SO I’M GONNA SHOW YOU GUYS. SO WE
ARE RIGHT NOW THE STRIP STEAK,
RIGHT? WE RENDERED OUT THE FAT. OK. SO NOW FOR WHAT WE LIKE TO
USE IS A PEPPERCORN BLEND. UH
YOU GOT IT SIMPLE TO FIND AT THE GROCERY
STORE. SO HERE WE HAVE A HOUSE
BLEND. IT’S A LITTLE BIT OF TELLER PINK, WHITE AND GREEN
PEPPERCORNS. OK. SO WE’RE GONNA GET IT AND
PUT IT RIGHT ON THAT STEAK. OK? AND THAT’S GONNA GIVE YOU
THAT FLAVOR PROFILE. THE PEPPERCORN BLEND. VERY, VERY BIG DIFFERENCE, BIG DIFFERENCE. YOU GOT THE AND YOU’RE JUST KIND OF EATING BEEF,
WHICH IS OK, BUT THIS KIND OF GIVES IT THAT
EXTRA LITTLE KICK. WE’RE RUNNING OUT OF TIME HERE.
SO LET’S HOW DO YOU MAKE A
DRESSING FOR THE SALAD? AND HOW DO YOU TOP IT OFF? YES. OK. THAT ACTUALLY WE ARE, WE HAVE A CLASSIC LEMON
VINAIGRETTE. OK. THAT WE USE. SO THAT’S GOING TO START
SEASONING THAT SALAD. I’M GOING
TO START PING STEAK. THAT’S GOING TO BE AMAZING. THEN YOU CUT UP THE CORN, YOU
PUT IT IN AND WE’LL PUT THE FULL
RECIPE ON TODAY.COM, RIGHT? LOOK HOW GREAT THAT LOOKS. YES, ABSOLUTELY. OK. SO SIMPLE. I LOVE IT. CUT UP THE
STEAK. PERFECTLY, MEDIUM RARE. WE’RE
GOING TO USE A LITTLE BIT OF
HEAT TO SEASON THIS A LITTLE BIT OF
FLAKY SALT. OK. THE LEMON JUICE? OH, THAT’S PERFECT. AND THEN FROM THERE WE WISH WE COULD DIG
IN. WE PUT IT RIGHT ON THE
STEAK. WELL, THAT LOOKS AMAZING. AND NEXT TIME WE HOPE YOU’RE IN
STUDIO WITH US AND WE WILL PUT
THE FULL RECIPE ON TODAY.COM. THANKS SO MUCH TO
ANTI MO AND SCOTT AND FOR THESE
RECIPES AGAIN, HEAD TO HEAD TO
TODAY.COM/. I’D LOVE TO GO TO WE’RE GETTING YOU READY FOR YOUR
GRILLING SEASON. THAT’S RIGHT. A LOT OF PEOPLE LIKE ME GONNA BE
FIRED UP THE GRILL OVER THE
HOLIDAY WEEKEND. SO WE CALLED IN AN EXPERT TO
SHARE HER LIST OF THE BEST
GRILLS ON THE MARKET. THAT’S RIGHT. ELIZABETH CARMEL IS THE AUTHOR
OF STEAK AND CAKE, BUT YOU MIGHT KNOW HER BEST AS
THE ORIGINAL GRILL GIRL. OH, ELIZABETH, YOU ARE FIRED UP.
YOU FIRED UP BEFORE WE GET INTO THE INS AND
OUTS. AND WHAT SHOULD YOU REALLY BE
LOOKING FOR WHEN YOU’RE THINKING
ABOUT BUYING A GRILL? I’M SO GLAD YOU ASKED ME THERE.
IT’S VERY SIMPLE. THERE ARE THREE THINGS THAT YOU
NEED TO THINK ABOUT. NUMBER ONE. WHAT KIND OF GRILL ARE YOU GOING
TO BUY? THERE ARE THREE CHOICES,
THERE’S CHARCOAL, THERE’S GAS AND THERE’S PELLET
GRILL. THE NEXT THING IS THINK
ABOUT YOUR LIFESTYLE. ARE YOU SOMEONE WHO LIKES TO
BUILD A FIRE AND TEND IT OR ARE YOU SOMEONE WHO REALLY
JUST WANTS TO FLIP A SWITCH? AND THEN FINALLY, THE THING THAT I TELL EVERYBODY
IS YOU NEED TO BUY THE BIGGEST
AND THE BEST GRILL THAT YOU CAN
AFFORD BECAUSE THE MORE YOU USE
IT, THE BETTER GRILLER YOU’RE GONNA
BECOME AND YOU’RE GONNA WANT TO
USE IT ALL YEAR ROUND ELIZABETH ARE SOME OF
THOSE GRILLS BETTER FOR CERTAIN
KINDS OF FOODS. LIKE IF YOU WERE JUST GOING TO
BUY ONE AND YOU WERE GOING TO
RECOMMEND ONE, WHICH KIND WOULD YOU LIKE? YOU KNOW WHAT? THAT’S A, THAT’S
A GREAT QUESTION. ONCE AGAIN, IT
GOES TO LIFESTYLE. IF YOU LIKE THE HANDS ON EFFECT
OF IT, YOU WANT A CHARCOAL GRILL AND
YOU KNOW WHAT CHARCOAL GRILLS
USED TO BE THE SAME OLD WE CATTLE THAT WE ALL KNOW, WHICH
IS A WONDERFUL CLASSIC. BUT NOW I’M SITTING HERE WITH THE SPARK
GRILL AND IT’S A REALLY
INNOVATIVE CHARCOAL GRILL. I MEAN, WHO KNEW THE CHARCOAL
GRILL NEEDED A MAKEOVER, NOT ME. AND THERE’S SO MANY THINGS TO
LOVE ABOUT IT, BUT THE BIGGEST THING IS THEY’VE
TAKEN THE HASSLE OUT OF CHARCOAL GRILLING. YOU NO LONGER HAVE TO WRESTLE
WITH A BIG BAG OF CHARCOAL INSTEAD ALL YOU USE IS THIS
REALLY SLEEK COMPRESSED CHARCOAL BRICK AND YOU JUST SLIDE IT IN
THE GRILL, TURN ON A BUTTON AND IT’S ON,
THEY’VE REALLY TAKEN ALL THE
HASSLE OUT OF IT. BUT THAT’S NOT ALL THE OTHER
THING IS YOU’VE GOT BRICKS THAT GO FROM 250 DEGREES ALL THE WAY
UP TO 900 DEGREES. AND BEFORE YOU ASK ME, WHY DO I
NEED 900 DEGREES? I’LL TELL YOU BECAUSE THEY SELL A PIZZA PACK
AND YOU CAN ACTUALLY RETROFIT
THIS CHARCOAL GRILL AND MAKE IT INTO
A NEAPOLITAN STYLE PIZZA OVEN, WHICH, YOU KNOW, IS ALL THE RAGE
THIS SUMMER. SO YOU’RE REALLY GETTING TWO FOR
ONE CHARCOAL AND PIZZA AND A PIZZA OVEN. WHAT SOMETHING
LIKE THAT RUN A BALLPARK COST. SO I’M HAVING A LITTLE BIT OF
TROUBLE HEARING YOU. SO I’M GOING TO GO RIGHT TO GAS
GRILL. YOU MIGHT ASK YOURSELF, WHY DO YOU WANT, WHY DO PEOPLE
LOVE GAS SO MUCH? AND YOU KNOW
WHAT? IT’S EASY TO LIGHT, IT’S EASY TO USE AND THERE’S
VIRTUALLY NO CLEAN UP AND IT
COMES IN EVERY KIND OF SIZE. IT COMES IN SOMETHING AS SMALL
AS THIS WE OR GO ANYWHERE GRILL, WHICH IS
PERFECT FOR TAILGATES OR FOR SMALL SPACES AND IT WILL
EVEN FIT INTO A TOTE BAG. IT’S
GREAT. YOU JUST USE A ONE POUND LP TANK AND IT’S REALLY TERRIFIC FOR A
BALCONY FOR THE BEACH THIS
SUMMER. I JUST HEARD YOUR REPORT ON
BEACHES. THAT’S REALLY AMAZING. AND THEN THE THIRD CHOICE DIDN’T
EVEN USED TO BE A CHOICE, BUT IT IS NOW AND PELLET GRILLS
ARE ALL THE RAGE AND YOU KNOW
WHAT, THIS IS, WHAT THEY USE, COMPRESSED WOOD
PELLETS FOR THE FUEL AND THEN THERE’S A FAN THAT
CONTROLS THE HEAT. I’M STANDING RIGHT HERE IN FRONT
OF THIS TRAEGER IRON WOOD 650 WHICH I
LOVE YOU CAN NOW MAKE AUTHENTIC
BARBECUE IN YOUR OWN BACKYARD OR EVEN ON
A BALCONY. AND IT’S REALLY
TERRIFIC. THERE’S SO MANY BELLS AND
WHISTLES ON THIS GRILL THAT
REALLY ELEVATE YOUR COOK. BUT THE THING THAT I LIKE THE
MOST IS THE SUPER SMOKE FEATURE. AND THE REASON THAT THAT’S
IMPORTANT IS THAT WOOD SMOKE IS WHAT GIVES
YOUR BARBECUE THAT GREAT FLAVOR OR REALLY ANYTHING
THAT YOU’RE COOKING, RIGHT? AND THE PELLETS COME IN ALL
DIFFERENT KINDS OF WOOD. BUT SOMETIMES WHEN YOU’RE
COOKING BRISKET AND RIBS AND
PULLED PORK AND CHICKEN, YOU JUST WANT A LITTLE EXTRA
SMOKE AND THIS GIVES YOU AN EXTRA
BURST OF SMOKE, WHICH IS AN
EXTRA BURST OF FLAVOR. WE’VE GOT YOU COVERED THIS
MORNING. THIS IS GRILLING.
EXPERT CHEF DAVID ROSE. HE’S HERE WITH TOO EASY TO MAKE
DISHES. DAVID, WE’RE GONNA BE SPENDING A
LOT OF TIME TOGETHER. YES, MORNING, NOON NIGHT, MAYBE
MIDNIGHT. I DON’T KNOW IF GOES THERE. YOU’RE DOING THE,
THE FOURTH OF JULY FIREWORKS
SHOW AT THE MACY’S SHOW. FOLKS WHO TUNE IN FOR THAT
TONIGHT. WHAT CAN THEY EXPECT?
THEY CAN EXPECT? DELICIOUS BARBECUE, FUN,
EXCITEMENT. MUSIC. ME, HE’S ARMS. YES, CRAIG. THOSE ARE SOME LET’S GET STARTED HERE. SO THAT’S OUR FIRST RECIPE. ALL
RIGHT. SO FIRST RECIPE WHAT WE HAVE
HERE, WE’RE GONNA DO SOME
BARBECUE MEATBALLS. SO A LOT OF TIMES AFTER YOUR
BARBECUE, WE HAVE A LOT OF EXTRA GROUND
BEEF OR LAST MINUTE ITEMS. SO WE’RE DOING SOME BARBECUE
MEATBALLS. SO FIRST THINGS. FIRST BARBECUE
SAUCE, OF COURSE. SO YOU WANNA HAVE SOME MOLASSES
FOR A LITTLE BIT OF SWEET. I’M GONNA HAVE YOU ADD THAT
APPLE CIDER VINEGAR IN THERE, GREG BECAUSE YOU WANNA HAVE
ACID. YOU KNOW, YOU WANT SOMETHING TO CUT
THROUGH THAT FATTINESS. OK? NEXT
YOU WANNA ADD OUR SPICES. I SEE SOME BROWN SUGAR, SOME SMOKED PEPPER. I SEE SOME GARLIC POWDER, SALT PEPPER AND CAYENNE FOR THAT HEAT.
BROTHER GOTTA HAVE THAT HEAT.
SWEET HEAT, BABY. I LOVE IT. HERE YOU GO. SO YOU
WHISK THAT UP RIGHT THERE. YOU BRING IT UP TO A BOIL, THEN
YOU BRING IT UP TO A SIM. LET IT
RELAX WHEN IT COMES TO ROOM
TEMPERATURE. THAT SAUCE IS FIRE. SAUCE IS FIRE RIGHT NOW TO THE GROUND. BE IF YOU WANT TO SEASON YOUR
MEAT AT MY BARBECUE AT YOUR
BARBECUE. WE DO FLAVOR NO BLEND, NO BLEND. ALL RIGHT. SO WHAT’S
THAT RIGHT THERE? CRAIG, WHAT DO
WE GOT GARLIC POWDER, GARLIC POWDER, CAYENNE, PAPRIKA, SMOKED, PAPRIKA OR PAPRIKA DEPENDING ON
WHERE YOU’RE FROM. SO YOU MIX THAT ALL TOGETHER AND
THEN YOU STIR THAT LIKE THIS
WITH YOUR BEEF. YOU WHAT’S YOUR BEEF SECRET RIGHT
THERE? ESSENTIALLY, YOU KNOW,
MORE SO THAN THE BLEND. YOU WANT TO USE THE UH THE
PERCENTAGE A LOT OF TIMES 8020 OR 7030. THAT’S BEEF TO FAT RATIO BECAUSE
YOU WANT FAT FOR THAT JUICINESS NO DRY BURGERS IN THE CAST IRON RIGHT THERE. WE
USE THE ICE CREAM SCOOP FOR
UNIFORM SIZE. YOU GOT THAT NICE SIZZLE ON
THERE. YOU GOT THAT BROWN LEFT,
RIGHT TOP BOTTOM. WHEN THEY’RE DONE. COME ON DOWN
HERE. COME ON DOWN RIGHT THERE. LOOKS LIKE YOU SEE THAT BROWN IS FLAT, BROWN IS FLAT. WHEN YOU SEE RIGHT
THERE, YOU CAN EAT THAT RIGHT
THERE. CRAIG. BUT YOU KNOW WHAT WE’RE MAKING
BARBECUE MEATBALLS. SO WE ADD
THAT SAUCE. YOU IT BACK IN THERE. I’M BACK IN THERE. OH, IT’S
GRILLING TIME. SO IF YOU WANT TO
THROW IT ON THE GRILL, WE CAN DO THAT TOO. IT’S NICE AND LACQUER AND
STICKY. AREN’T THOSE MEATBALLS? B THERE WE GO, BABY, WATCH THAT. WATCH THAT TOP. I GOT YOU. I GOT YOU. WATCH
THAT. APPRECIATE WHAT WE THINK HE’S GOT A FIREWORKS SHOW TO
HOST. SO THAT’S RIGHT. THIS IS COMING FROM YOU, MAN. THANK YOU. LET’S
MOVE ON DOWN THE LINE. WE’RE
GONNA AGAIN, CHEESE DIP RIGHT HERE, BABY. A LOT OF
TIMES, YOU KNOW, YOU HAVE
CHEESEBURGERS. WHAT’S THE BARBECUE WITHOUT
CHEESEBURGERS? RIGHT? THAT A BARBECUE, YOU KNOW? ALL
RIGHT. SO WHAT I DID, I BROWN OFF SOME
GROUND MEAT AND I PUT SOME CARAMELIZED
ONIONS IN THERE, SOME ONIONS,
YELLOW ONIONS. SO THEY’RE NICE AND CARAMELIZED
AND THEN I TAKE THEM OUT. I ADD THEM TO A LITTLE BIT OF
ROOM TEMPERATURE CREAM CHEESE THAT CREAM CHEESE
GONNA GIVE IT FLAVOR, YOU KNOW? ALL RIGHT. SO WE ADD
THAT IN THERE. ROOM TEMPERATURE IS A MUST
BECAUSE YOU WANT IT TO BE
MALLEABLE AND FORM INTO A DIP. A LITTLE BIT OF HEAVY CREAM TO GIVE US SOME VISCOSITY AND THEN CHEESE BABY. LET’S DO
IT. CHEESE. LET IT MOZZARELLA, GROUND BEEF MIX, MIX MIX. WE PUT THAT INTO A CAST IRON RIGHT THERE. NICE AND SIZZLING
AND BUBBLY. WHAT WE WANNA DO. FIRST IS MORE GROUND BEEF ON
TOP. MAL CHEESE, ON TOP LAYERS. BABY, WE LAYERING SO IT’S NICE AND BROWN AND
BRULEE, ADD SOME LETTUCE, SOME TOMATOES,
A LITTLE BIT OF THAT SPECIAL
SAUCE. I CAN’T TELL YOU THAT RIGHT
THERE. LAST MINUTE. I DON’T KNOW WHY I’M PAIRING
THIS WITH WATER. YOU BEER. LAST TIME I WAS HERE, I OFFER
YOU A BEER WHEN YOU WERE
PREGNANT, BUT YOU’RE GOOD. NOW YOU’RE
READY NOW. YOU READY? YOU READY THIS MORNING? IT’S A MATCH UP OF THE TASTE
BUDS. THE L A CHEESEBURGER SLIDER
VERSUS THE SAN FRANCISCO PIZZA
PULL OF ART SOURDOUGH. EVERYONE OVER THE TEST TASTING
TABLE IS SO HAPPY. WE GOT LAURA VITALE COOKBOOK,
AUTHOR AND HOST OF THE HIT SHOW ON YOUTUBE. LAURA IN THE
KITCHEN. HI, LAURA, WELCOME.
THANK YOU. OK. SO LET’S DO SLIDERS
FIRST SOLO GROUND BEEF. THESE ARE FANTASTIC AND SO SO
EASY, ESPECIALLY IN THE COLDER
MONTHS. WHEN YOU DON’T WANT TO LIGHT
YOUR GRILL TO MAKE SLIDERS, YOU’RE
GONNA TAKE SOME GROUND BEEF. ALTHOUGH YOU COULD USE CHICKEN,
YOU COULD USE TURKEY. YOU CAN USE ANY GROUND BEEF THAT
YOU LIKE. YOU’RE GONNA BROWN THAT ONCE
THAT BROWNS, IT BECOMES JUST
DELICIOUS. YOU’RE GONNA ADD SOME GARLIC,
SOME ONIONS, SOME STEAK SEASONING AND YOU’RE
GONNA GO AHEAD AND COOK THAT JUST UNTIL THE ONION
IS NICE AND LUCENT. AND THEN ONE OF THE KEY TIPS FOR
ME IS TO ADD A LITTLE BIT OF CREAM
CHEESE BECAUSE WHAT THAT ACT LIKE EDIBLE GLUE IN A WAY. AND IT KEEPS YOUR GROUND BEEF
FROM FLYING UP ALL OVER THE
PLACE. THEN YOU’RE GONNA TAKE SOME
HAWAIIAN ROLLS. REALLY? ANY SOFT
RULE? OH, I LOVE THE HAWAIIAN ROLL. SO LIKE AD THE SPIDER SIZE, YOU’RE GONNA GO
AHEAD AND COOK THEM HORIZONTALLY
IN HALF. YOU’RE GONNA ADD YOUR GROUND
BEEF, TOP IT WITH THE CHEESE OF
YOUR CHOICE. I’M JUST A FAN OF AMERICAN AND WITH MY BURGER BY PUTTING IT RIGHT ON THE MEAT.
YES. YOU CAN TEAR IT UP IF YOU
WANT TO. IT MAKES IT GO A LOT FURTHER. AND THEN YOU’RE GONNA MAKE A
TOPPING WHICH CONSISTS OF SOME
BUTTER WORCESTER SAUCE, SOME ITALIAN SEASONING
AND FRESH GARLIC. AND YOU’RE GONNA GO AHEAD AND
BRUSH THE ENTIRE TOP OF YOUR
SLIDERS WITH, WITH YOUR SAUCE. OK. YES. JUST THE TOP, NOT THE BOTTOM. PUT IT ON A
BAKING SHEET COVER WITH FOIL IN
THE OVEN. 15 MINUTES. REMOVE, WHAT DO WE SAY? OH, MY GOODNESS. ISN’T IT SO GOOD? DO YOU TASTE
THAT CREAM CHEESY TASTE? I’M
GONNA TRY THIS, TRY THAT PICKLE WITH IT AND THEN YOU CAN
PICK UP A SMALL PIECE OF PICKLE. ISN’T THAT AMAZING? SO GOOD.
RIGHT. THAT’S INCREDIBLE. THEY’RE SO
MUCH BETTER THAN OUTDOOR SLIDERS
ON THE GRILL. I’M GONNA SAY THAT THIS IS THE BEST THING I’VE
EVER TASTED. I’M TELLING YOU. SO NOW WE’RE GONNA MOVE ON TO ONE
OF MY FAVORITE THINGS WHICH IS LIKE A GIANT GARLIC BREAD THAT
TASTES LIKE PIZZA AND IT’S
PHENOMENAL. YOU’RE GONNA TAKE A SOURDOUGH AND GIANT RUSTIC LOAF OF BREAD AND YOU’RE
GONNA CUT IT ABOUT TWO THIRDS OF
THE WAY DOWN. UM, IN BOTH DIRECTIONS. OK?
YOU’RE GONNA CUT IT LIKE, SO, AND THEN YOU’RE GONNA STUFF IT, YOU’RE GONNA STUFF IT WITH SOME
PEPPERONI AND MOZZARELLA. BUT BEFORE YOU DO THAT, YOU’RE
GONNA MAKE A GARLIC OIL, WHICH
IS OLIVE OIL, GARLIC ITALIAN, SEASONING A PINCH OF HOT PEPPER
FLAKES AND YOU’RE GONNA BRUSH
THIS MIXTURE OR I ACTUALLY THINK USING A
SPOON TO SORT OF POUR IT IN, SORT OF POURING IT IN SO MUCH
EASIER. AND THEN ONCE THAT’S, BUT YOU WANNA BRUSH THE OUTSIDE
TOO. YES. ONCE THAT’S READY, YOU’RE GONNA
GO AHEAD AND TAKE PIECES OF
MOZZARELLA. I TEAR, I’M A TEAR BECAUSE IT’S BETTER THAT WAY. AND YOU’RE GONNA STUFF IT
LITERALLY LITERALLY STUFF YOUR
MOZZARELLA AND STUFF YOUR PEPPERONI ALL
OVER. ADD SOME FRESHLY GRATED
PARMIGIANO BAKE IT COVERED 15
MINUTES. UNCOVERED ANOTHER 1520 MINUTES.
AND THEN WHEN IT COMES OUT, IT IS LITERALLY A GIANT PIECE OF PIZZA, GARLIC BREAD. WHAT DO WE THINK? EVERY BITE IS A LITTLE
BIT DIFFERENT, EVERY BIT, A LITTLE BIT DIFFERENT. YOU HAVE TO WEIGH IN SLIDER
VERSUS PEPPERONI, PULL APART
BREAD. WHAT CAN WE, WHAT DO WE SAY? THIS IS, I’M GOING FOR THE PEPPERONI, PULL APART SLIDER, ONE PEPPERONI, TIEBREAKING VOTE. SO GOOD. I’M GONNA GO WITH THE
SLIDER WITH THE, YOU KNOW, IT’S WELL, LAURA, THESE ARE AWESOME
RECIPES. PEOPLE SHOULD TRY
THESE. I, I SWEAR THAT’S THE BEST
SLIDER I EVER TASTED IN MY
WHOLE. AND IT’S EASY AND IT’S SO EASY. PEASY. OK. YOU CAN FIND
THESE RECIPES ON OUR WEBSITE.
TODAY.COM/FOOD. FOOD, A TWIST ON THE TRADITIONAL
JULY 4TH BARBECUE. OH, YES. AND HERE TO HELP US IS ERICA
BLAIR ROBIE. SHE IS GET THIS AN ATTORNEY SOMMELIER. OH, AND BY THE WAY,
SHE’S A BARBECUE PIT MASTER.
THAT’S RIGHT. AND SHE’S FROM THE MIDWEST. I’M
JUST KIDDING. HER GRILL SKILLS HELPED HER WIN
SEASON TWO OF FOOD NETWORK’S
BARBECUE BRAWL. AND SHE SHARES HER KNOWLEDGE ON
HER YOUTUBE SERIES. IT’S CALLED THE PIT STOP WITH
BLUE SMOKE BLAIR. THAT’S FUN.
ERICA. GOOD MORNING TO YOU. WE’VE SEEN A LOT ON THIS SHOW.
WE’VE DONE A LOT OF, BUT I’VE NEVER SEEN STEAK SUSHI. WELL, LET’S GET INTO IT. SO HOW
DO WE START? WHAT KIND OF STEAK
IS THIS? THE FIRST THING YOU DO IS YOU
WANT TO GET A RIB EYE, YOUR RIB
EYE, MAKE IT BONELESS BECAUSE THAT’S
WHERE YOU’RE GONNA BE ABLE TO HAVE A LOT OF FUN AND CUT
THROUGH IT. WE’RE GONNA DO AN EQUAL 5050 OF
SALT AND PEPPER. PRETTY HEAVY WITH THE SALT,
RIGHT? IT’S GONNA MAKE THAT CRUST FOR
YOU AND THEN YOU WANNA HEAT UP YOUR
SKILLET AND NORMALLY YOU WOULD DO THIS
ON A GRILL, I WOULD. OH, YEAH, YOU CAN DO THIS ON THE
GRILL. YOU CAN SMOKE IT, DO WHATEVER YOU WANT. YOU HEAR
THAT? JUST SALT PEPPER, THAT’S IT. THEY CALL IT A DALMATIAN RUB.
JUST SALT AND PEPPER. THAT’S GONNA DO EVERYTHING.
YOU’RE GONNA GET THAT TO 130
INTERNAL TEMPERATURE. THAT’S YOUR MONEY SHOT. AND RIGHT HERE YOU’RE GONNA, IT
DOESN’T TAKE THAT LONG TO GET TO
THAT POINT. FOUR MINUTES, FOUR MINUTES EACH
SIDE RIGHT HERE, YOU REST YOUR STEAK
FOR FIVE MINUTES. THEN WHEN YOU CUT IT, YOU WANNA
CUT AGAINST THE GRAIN. SO SOME OF THE THINGS YOU WANNA
KNOW IS LIKE THE GRAIN IS CARS WAITING AT AN
INTERSECTION, CUTTING AGAINST
IT. BUILDING THAT CROSS WAS OK. SO THAT’S HOW YOU GET THOSE
BEAUTIFUL TENDER SLICES. OK? AND YOU’LL NEVER HAVE A CHEWY
STEAK AGAIN. NOW OVER HERE AND I’M GOING TO
GET YOU GUYS INTERACTIVE. WE’RE GONNA MAKE OUR SUSHI BS.
SO JUST WHOEVER WANTS TO COAT
YOUR HANDS ON, WHAT IS THAT? OH, THE RICE WINE
VINEGAR IS THAT IT? THAT’S IT. AND THE
SECRET IS AND WHY ARE WE DOING
THAT? IT’S GOING TO HELP YOU KEEP THE
RICE FROM STICKING ON YOUR
HANDS. BUT ALSO SEASON IT. HOW DO YOU MAKE STICKY RICE? YOU’RE JUST A SUSHI GRADE RICE,
IT’S A SHORT GRAIN AND IT’S
GOING HAVE A LOT OF GELATINOUS
MATERIALS IN IT. AND THE WHITE
RICE, WHITE WINE, RIGHT? AND THIS IS SOMETHING YOU
CAN HAVE EVERYBODY IN YOUR
FAMILY GET INVOLVED IN. YOU CAN HAVE AN INTERACTIVE
MEAL. OK? AND THEN WE’RE GONNA COME RIGHT
DOWN HERE AND NOW YOU HAVE YOUR CUT
SLICES. SO NOW IT’S TIME TO BE AN ARTIST
AND DECORATE. SO ALL WE’RE GONNA DO IS PUT IT
OVER OUR SUSHI BOW AND WHO WANTS TO BE THE ARTIST
TODAY AND DECORATE THE VILLAIN. ALL RIGHT, YOU GOT ROGER UP. THIS IS FUN. YOU HAVE SESAME
SCALLIONS, A LITTLE CHILI OIL.
WE CAN ADD LEMON BEEF, CHILI OIL, DO WHATEVER YOU LIKE. I LOVE
CHILI OIL. HOW YOU, HOW DO YOU EAT THE JERICHO? WHAT’S THE, YOU JUST TAKE IT AND BITE IT.
YOU DO WHATEVER YOU WANT. YOU USE YOUR HANDS UTENSILS
WHATEVER YOU LIKE REALLY GOOD. RIGHT. THERE YOU GO. ALL
RIGHT. SO NEXT WE HAVE CAROLINA
GOLD PORK BRIOCHE SLI. SO THIS IS AWESOME. NOW THIS IS
GONNA BE A LONGER COOK. WHAT YOU HAVE RIGHT HERE IS YOUR
PORK SHOULDER. THIS IS WHERE YOU’RE GONNA GET
YOUR SHREDS FROM MUSTARD. THAT’S YOUR BINDER. IT
COOKS OUT. SO DON’T BE SCARED THAT YOU’RE
GONNA TASTE MUSTARD ALL IN IT. BUT THEN YOU GET TO BE A LITTLE
BARBECUE FAIRY. SO WHO WANTS TO DO THAT?
BARBECUE FAIRY BARBECUE. WHAT
ARE YOU USING HERE? CAN YOU TELL US THIS IS PROPRIETARY? NO, IT’S JUST PAPRIKA ONION GARLIC,
CUMIN, A LITTLE MUSTARD POWDER AND SOME
GRANULATED GARLIC. YOU NEED TO RUB THAT IN. YOU GOT
TO MASSAGE THE SHOW THERE AND HOW LONG DO YOU DO THAT? SO
YOU’RE GONNA COOK THIS FOR ABOUT
NINE HOURS. THE FIRST THREE HOURS YOU’RE
JUST GONNA SPRINT WITH APPLE CIDER VINEGAR AND
WHAT THAT’S GONNA DO? THAT’S GONNA MAKE IT THAT
BEAUTIFUL MAHOGANY COLOR. SO NOW ONCE IT’S READY, 204
INTERNAL TEMPERATURE, IS THAT
GOLD WHAT YOU WANT? NOW, YOU’RE GONNA TAKE YOUR
CAROLINA SAUCE AND YOU’VE GOT A CAROLINA IN
THERE SOMEWHERE. YOU GO SAUCE AND YOU’RE JUST GONNA MIX
IT IN THERE BECAUSE YOU WANT
UNIFORM COATING. HOW DO YOU MAKE YOUR BARBECUE
SAUCE? WHAT DO YOU USE IN YOURS?
SO I USE A TOMATO BASE AND THEN I GO IN AND I USE A
LITTLE APPLE CIDER VINEGAR AND I
GET CREATIVE WHATEVER YOU WANT TO PUT IN
THERE. PAPRIKA CHILIES, THE THINGS THAT
MADE YOU HAPPY AS A KID, YOU GO
FOR IT AND THAT’S GONNA BE YOUR
BARBECUE SAUCE. SUGAR IN THERE. BE CAREFUL FOR THAT
ONE BECAUSE IT COULD BURN COLESLAW IS MY ABSOLUTE FAVORITE. SO THERE’S SO MANY DIFFERENT
ONES, BUT I LIKE TO HAVE A
VINEGAR BASED FOR THAT. OK. SO COMPLIMENTS SO KIND OF TEMPER DOWN WHEN
YOU’RE GONNA BE USING, YOU KNOW, YOUR MAYO AND YOU JUST WANT, YOU ACTUALLY WANT THE COLESLAW
TO SHINE THROUGH AND IT’S LIGHT,
IT’S NOT TOO HEAVY, IT’S NOT AT ALL. AND THEN WE’RE USING TOASTED
PORK BRIOCHE BUNS BECAUSE IT BRINGS OUT THE SWEETNESS THAT’S
ALREADY IN THE PORK. SO YOU ARE GIVING A FULL STOW TO PORK RIGHT HERE IN THE
SANDWICH. YOU MIGHT BE WASTING YOUR THAT COURT I NEED TO DO THIS FULL TIME RIGHT FROM THE COURTROOM. THANK YOU,
ERIC. YOU GUYS ARE WELCOME. ENJOY YOUR FOURTH OF JULY
WEEKEND BAR FOR THESE RECIPES. IF YOU WANT TO MAKE STEAK SUSHI
AT HOME, YOU CAN HEAD TO TODAY.COM/FOOD
AND WE WILL BE RIGHT BACK. HEY. OH, MY GOSH. WE WENT FROM
LOBSTER ROLLS TO ICE CREAM AND NOW BURGERS. OH MY GOD. I THINK THIS IS THE MOST
DELICIOUS HOUR EVER. AND IT’S
BEEN RELATIVELY HEALTHY. THAT IS TRUE. I MEAN, IF YOU IT, ESPECIALLY FOR THESE BURGERS,
YOU’RE USING TURKEY FOR THE
BURGERS, RIGHT? THAT’S RIGHT. SO THIS RECIPE
COMES TOGETHER IN JUST ABOUT
1520 MINUTES. BUT I’M TELLING YOU GUYS, IT
TAKES LIKE AN AVERAGE BURGER AND
ELEVATES THROUGH THE STRATOSPHERE. WHEN IT COMES TO THE LEAN GROUND
TURKEY, YOU CAN ALSO USE LEAN
GROUND SIRLOIN. LIKE THE BOTTOM LINE IS LEAN.
YOU WANT IT TO BE PROTEIN PACKED AND ALL I’M ADDING IN IS UH THIS IS A TABLESPOON OF
FRESH MINCED BASIL AND THEN ONE TEASPOON OF GARLIC
AND THAT’S IT. AND I’M JUST GOING TO MIX THIS
UP. WAS THAT GARLIC POWDER OR GARLIC, FRESH GARLIC? IT’S GARLIC POWDER. I’M TRYING
TO MAKE THIS SEAMLESS AND
SIMPLE. AND SO I’M GOING TO GET IN THERE
WITH MY HANDS. YOU KNOW WHAT I
SAY? THEY’RE MY MOST VALUABLE KITCHEN
TOOL. MY HANDS. TAKE YOUR YES. NO RINGS. AND I’M GOING TO DIVIDE THIS INTO
FOUR JUMBO BURGERS. SO, JUST TO SAVE SOME TIME, I’LL
DO ONE. YOU’LL SEE IT COMES
TOGETHER VERY QUICKLY AND I’M GOING TO PUSH THIS OUT
OF THE WAY OVER HERE. I HAVE, UM, A BAKING SHEET WITH
EITHER WAX PAPER OR SOME
PARCHMENT AND I’LL PUT IT DOWN. OF COURSE,
YOU’LL HAVE FOUR BURGERS HERE
AND ALL. I’M GONNA NOW DO, OOPS. LET ME GET THIS OFF.
YIKES. I’M SO SLIPPERY. I KNOW I’M GONNA MISS THE TOP AND I LIKE TO, IT’S A LITTLE
TRICK WITH BURGERS. INSTEAD OF PUTTING THE SALT
INSIDE, I SPRINKLE IT ON THE TOP AND I
FIND THAT WHEN YOU DO THAT, YOU GET TO USE LESS SODIUM.
OTHERWISE IT SORT OF GETS LOST
INSIDE THE MEAT AND YOU GET A SALT POP WITH EVERY SINGLE BITE. SO THIS, I’M GONNA MOVE OVER
HERE AND NOW FOR THE STAR OF OUR
SHOW. SO THESE ARE PEACH CAPRESE BURGERS AND WE HAVE OUR PEACHES.
WHAT MAKES YOU THINK TO PUT THE PEACH ON A
BURGER? LIKE I’VE NEVER HAD THAT
COMBO. I LOVE CAPRESE SALADS AND I JUST
WANTED TO DO SOME SORT OF A NEAT SPIN WITH A BURGER AND I
FEEL LIKE SUMMER SCREAMS. PEACHES. PEACHES ARE ABOUT 90%
WATER. SO THEY’RE SUPER HYDRATING AND
THEY’RE PACKED WITH VITAMINS. AND OF COURSE, THIS IS OUR
SUPERFOOD SEGMENT. SO I, I JUST FELT LIKE YOU KNOW, PERFECT STATUS FOR PEACHES AND
ALL YOU’RE REALLY GOING TO DO IS
SLICE THEM ABOUT A HALF INCH THICK AND
THEY DON’T HAVE TO BE PERFECT. YOU’LL SEE MY PIECES OVER HERE. YOU KNOW, THIS IS A LITTLE BIT
PERFECT. BUT THEN I EVEN THROW PIECES AND
UM, SMALL LITTLE SLIVERS RIGHT
ON THE GRILL. NOW IT’S RAINING IN NEW YORK. SO WE’RE GOING TO
SHOW HOW VERSATILE THIS IS TO DO
HERE. AND ONE OTHER THING IF I CAN NOW
GET THIS SO WE’RE GOING TO SPRAY THE TOP
OF OUR PEACHES AND ALL. I’M GOING TO SEASON THEM WITH IS
A LITTLE BIT OF GROUND BLACK
PEPPER AND I FEEL LIKE THE PEPPER
CARAMELIZES WITH THESE PEACHES
AND IT IS OUT OF THIS WORLD. IT’S LIKE A PARTY FOR YOUR TASTE BUDS. SO YOU’RE GOING TO COME WITH ME
OVER TO THE STOVE. SO I’M USING A STOVETOP INDOOR
GRILL HERE. UM ALSO, TRUTH BE TOLD YOU COULD
DO THIS IN A SKILLET, BUT IF YOU
DO IT IN A SKILLET, YOU JUST WON’T GET THE CHAR
MARKS. WHOOPS. I’M LOSING AN EARPIECE
OVER HERE. HOLD ON. OK, LIVE TELEVISION. SO UM I, I GRILL THE TURKEY
BURGERS FOR ABOUT 5 TO 6 MINUTES
ON EACH SIDE AND THE PEACHES ARE FACE DOWN JUST
FOR ABOUT 2 TO 3 MINUTES. AND I ALSO SHOULD SAY THAT THIS
WORKS BEAUTIFULLY WITH
NECTARINES AS WELL. I FLIP THE PEACHES OVER ONLY
BECAUSE I WANT TO SHOW YOU THESE
GORGEOUS CHAR MARKS. IS THAT BEAUTIFUL GRILLED PEACHES ARE DELICIOUS AND NOW WE’RE READY FOR THE
BUILD. SO I HAVE A WHOLE GRAIN
BUN HERE. I’M GONNA ADD ON. LET’S DO A PROTEIN PACKED PATTY. IT’S A KREE SALAD. SO, YOU KNOW, WE’RE
PUTTING ON SOME MOZZARELLA AND NOW FOR SOME THICK BALSAMIC GLAZE, BALSAMIC GLAZE, YOU COULD BUY IT IN THE STORE OR
WHAT YOU CAN ALSO DO IS JUST
REDUCE ON A LOW HEAT, REGULAR BALSAMIC VINEGAR UNTIL
IT’S RICH AND TANGY. I’M ASSUMING THE PEACH. HOLD ON. WE’RE GOING FOR THE
PEACHES RIGHT HERE. YOU GUYS, I WISH YOU COULD SINK
YOUR TEETH INTO THIS BABY. AND ALSO IF ANYBODY WANTS TO GO LOW
CARB, YOU CAN BUILD IT ON A GRILLED PORTOBELLO MUSHROOM. SO WHETHER YOU GO LOW CARB OR
CAR ALICIOUS, I’M TELLING YOU, IT’S A PEACHY KEEN RECIPE. I LOVE IT. JOY. THANK YOU SO
MUCH. CAN’T WAIT TO TRY THAT ONE. AND
FOR THIS RECIPE, HEAD TO
TODAY.COM/FOOD. ALL RIGHT, THERE’S NOTHING LIKE
BITING INTO A JUICY BURGER. AND
TODAY WE’VE GOT ONE THAT IS, WE NEVER COOKED THIS ON
OUR SHOW EVER. I’M SO SURPRISED. BUT BY THE WAY, WHICH
IS SAYING AN AWFUL LOT. WE COOKED EVERYTHING A COUPLE OF
TIMES. CHEF ROTI WAS A CELEBRITY JUDGE ON
THE NETFLIX SHOW. IS IT CAKE? HE’S GOT A LIGHTER TAKE ON A
SUMMER CLASSIC. IT’S FIRST OF
ALL, WE MISSED YOU. IT’S SO GUYS SHOW? IS IT FUN TO WITH KIDS? IS IT KID FRIENDLY? IT’S PERFECT FUN
SHOW. IT’S SO FUN. YOU GUYS WILL
LOVE IT. I THINK YOUR KIDS WILL LOVE IT.
WHAT’S THE PREMISE? WE TASTE
SOMETHING? AND IT’S BASICALLY LIKE A CAKE
THAT LOOKS LIKE A REAL THING. I
THINK MIKE. IS ON THE SHOW. YOU CUT INTO IT AND YOU SEE IF
IT’S A REAL CAKE OR AN OBJECT. OH, I LOVE THAT. ALL RIGHT. LET’S TALK
ABOUT THIS UNIQUE BURGER RECIPE.
WHERE IS IT? WE’RE MAKING A GO STRAIGHT FOR THE NIGHT. I
DON’T KNOW WHY. IT’S AN INSTINCT JUST CHOP. KEEP THOSE FINGERS TUCKED IN
MAKING A SHRIMP, SHRIMP BURGERS, SOME BUTTER HERE AND WE’RE GONNA
ADD SOME SCALLIONS. WE’RE JUST
GONNA COOK THAT UP. WHAT IT DOES IS SOFTEN UP THE
FLAVOR AND GIVES IT A REALLY
COMPLEX FLAVOR. AND WHAT IS THIS? THE BUTTER
BROWN? THIS IS GONNA BE USED FOR THE
SHRIMP MIX. OK. SO YOU COULD DO, COULD YOU DO
LIKE AN ONION OR YOU PREFER? I PREFER SCALLIONSS BECAUSE I
THINK THEY’RE EASIER. THEY COOK FASTER AND THEY’RE
KIND OF REALLY, REALLY TENDER
AND SUBTLE. WHY? HAVE WE NEVER HEARD OF A SHRIMP
BURGER? IS IT US OR IT MIGHT JUST BE YOU GUYS, IT’S NOT
SUPER POPULAR, BUT I FEEL LIKE I WANT TO MAKE
IT REALLY POPULAR, RIGHT? OK. SO WE HAVE OUR SHRIMP, IT’S
DEVEINED AND CUT. UM, IT’S IN IT. YEAH, DEEP IN IT. WE’RE GONNA HAVE SOME
CHEDDAR CHEESE IN THERE. PANKO BREAD CRUMBS. THIS IS
GONNA REALLY HELP MAKE IT A
LITTLE BIT MORE TENDER. A LITTLE BIT OF LOUIS AND LOUIS. I’M LIKE TONGUE TUCK, LOUISIANA
HOT SAUCE. CAN’T BEAT IT, BABY. THAT’S FOR HODA AND A LITTLE BIT
OF EGG AS WELL. OK. SO THE EGG
IS GONNA BIND IT. YEAH. IN THAT CASE, LET’S JUST ADD A
LITTLE BIT MORE. THEN WE HAVE SOME FRESH GARLIC
AND THEN WE HAVE SOME SMOKED
PAPRIKA, A LITTLE BIT OF SALT AND THEN
SOME GROUND BLACK PEPPER. THAT’S OUR PATTY MIX. YEAH. AND THIS IS ACTUALLY INSPIRED BY
A TRIP THAT ME AND MY FAMILY UH
TAKE TO SAN JUAN’S. WE GO SHRIMP AND THIS IS WHAT WE MAKE WITH
OUR SHRIMP. WE GO SHRIMP. YEAH. ON THE DOCK. YEAH, I KNOW. I’M VERY COOL
GUYS. NO, NOT AT ALL. IT’S ACTUALLY
REALLY. YES. SO THEN YOU ADD THESE
SCALLIONS. YOU HAVE THE, THE
BUTTER. SO IT’S LIKE REALLY FLAVORFUL
AND REALLY YUMMY AND THEN YOU
JUST MIX IT UP. OH, IT DOES STAY TOGETHER LIKE A
BURGER JUST BECAUSE OF WHAT YOU
PUT IN THERE. EXACTLY. THE EGG AND THE
BREADCRUMBS. SO WHAT IT’S GONNA DO IS SOFTEN
A LITTLE BUT YOU WANT TO DIVIDE
IT INTO FOUR IF YOU’RE MAKING NORMAL SIZE
BURGERS AND IF YOU’RE MAKING SLIDERS JUST USE
AN ICE CREAM. SCOOP, SCOOP IT UP. I LIKE THE YEAH, I LOVE A SLIDER. ARE GOOD. YOU’RE GONNA WANT A WHOLE
ONE THOUGH, JENNA, TRUST ME. OK. SO THEN WE HAVE A LITTLE BIT
MORE HOT SAUCE. THIS IS A SPICY
MAYO. VERY EASY. SOME REGULAR MAYO, SOME HOT
SAUCE, SOME LEMON JUICE FOR A
LITTLE BIT OF BRIGHTNESS. WE HAVE GARLIC POWDER ONION. BUT I’VE JUST REALIZED IN MY
FORTIES THAT I ACTUALLY LOVE A
MAYONNAISE BASED SAUCE, BUT I DON’T LIKE MAYONNAISE. WHY IS THAT? I LOVE MAY THEY PUT ON THERE. IT’S A CHILDHOOD ISSUE. BUT I, BUT LIKE
THIS, I WANT TO EAT WELL. HERE YOU GO. IT’S LIKE YOU JUST WANT TO PUT LIKE A
WHOLE. SO THEN WHAT YOU WANNA DO IS YOU
ADD A LITTLE BIT OF COOKING OIL, WE’RE GONNA ADD SOME RAW SHRIMP
PATTIES AND WHAT YOU DO, THEY
ARE PRETTY TENDER. YOU WANNA BE PRETTY GENTLE WITH
THEM, BUT ONCE THEY COOK UP THEY’RE
GONNA STAY TOGETHER. NO, SHE DID A GREAT JOB. THANK YOU. HOW LONG DO YOU 2 TO 3 MINUTES ON EACH SIDE
UNTIL IT’S NICE AND BROWN AND
CRISPY AND YOU HAVE TO WORRY ABOUT
BEING SLIGHTLY RAW OR UNDERCOOKED BECAUSE IT’S
JUST SHRIMP. YOU KNOW, IF YOU USE FRESH EGGS,
IT’S ALSO SAFE. WHAT YOU WANNA
DO? LET’S TALK ABOUT THE BUN IS IMPORTANT. NO. SO YOU NEED,
YEAH, WE WERE JUST TALKING ABOUT
THIS EARLIER. YOU NEED A FRONT LIKE A BRIOCHE
BUN. YOU WANT IT TO BE NICE AND SOFT
BECAUSE YOU DON’T WANT THAT MEAT SQUEEZING OUT OF
THE BUN WHEN YOU, WHEN YOU BITE INTO IT, RIGHT? SO
YOU ADD A LITTLE BIT OF SAUCE OR A LOT BECAUSE I LOVE
MAYO. LOVE MAYO SO MUCH. THEN WE ADD
SOME OF THAT PATTY. IS THAT TOO
MUCH MAYO? THAT’S LITERALLY HOW MUCH MAYO I LOVE
TO EAT BECAUSE I WILL DIP IT IN THE MAYO AS I’M
PUTTING IT IN ICEBERG LETTUCE AND THEN WHOOPS, IT’S GOT, IT’S GOT A BITE. OH MY GOD. IT’S DELICIOUS. IT’S THE FIRST SHRIMP BURGER I’VE EVER HAD. WELL, DON’T HAVE ANY MORE AFTER
THIS BECAUSE YOU KNOW, THERE’S NOWHERE TO GO. OK TO GET
THIS RECIPE HEAD.
TODAY.COM/FOOD. RESOLUTION IS TO STOP SPENDING
SO MUCH MONEY ON UNHEALTHY AND
EXPENSIVE TAKE OUT. WE HAVE YOU COVERED CHEF AND
AUTHOR OF FIT MEN COOK. KEVIN CURRY IS HERE WITH A
DELICIOUS AND HEALTHY
ALTERNATIVE TO BURGERS. AND REMEMBER IF YOU WANT TO COOK
ALONG WITH US, SCAN THE QR CODE AT THE BOTTOM
OF THE SCREEN. SELECT, GET INGREDIENTS AND
SCHEDULE A PICKUP OR DELIVERY.
KEVIN. WE LOVE WHEN YOU’RE HERE, YOU
KNOW SO MUCH. WE DON’T FEEL GUILTY ABOUT
EATING IT AND IT TASTES SO
CLEAN. AND THIS IS MY FAVORITE BURGER Y’ALL. THIS IS A SALMON
BURGER MADE WITH FRESH SALMON
AND NOT CANNED. SO YOU GOTTA TELL PEOPLE AT HOME, THERE ARE PEOPLE LIKE MY MOM WHO
ARE WATCHING WHO ARE GONNA SAY YOU’RE PUTTING THAT
GOOD SALMON AND YOU’RE GONNA
BLEND. YES. YOU KNOW, BUT IT’S NOT
FISHY THIS WAY SUPER GOOD. SO
JUST GONNA PULL BLEND ABOUT SOME OF IT. NEVER BLEND THAT AND IT’S GONNA TURN OUT TO THIS
MINCE, RIGHT? JUST LIKE THERE WE GO. THERE WE
GO. IT WASN’T OK. THERE WE GO. JUST LIKE THAT. AND
THEN FOR THIS ONE, WE’RE GONNA
ADD JUST SOME CHUNKS. CHEW IT. YES BECAUSE BECAUSE YOU
WANNA KNOW WHAT YOU’RE EATING
RIGHT? BE LIKE WHAT IS THIS MINCE OVER
HERE? AND THEN JUST ADD THE
CHUNKS IN THERE. AND SO THEN JUST MIX EVERYTHING
TOGETHER JUST LIKE THAT. AND THEN WE’RE GONNA ADD IN.
THIS IS SOME GLUTEN FREE. PANCO LOOKS KIND OF LIKE RICE,
RICE, KRISPIES DRINK A LITTLE BIT. THIS IS GOING TO ADD, ADD SOME CRUNCH AND JUST ALSO
JUST SOME TEXTURE AS A BINDER AS
WELL. AND SALMON IS SO LEAN, YOU KNOW THAT YOU DON’T NEED
LIKE AN EGG BECAUSE IT STICKS
TOGETHER. THIS IS SOME JALAPENO BECAUSE
YOU KNOW, FROM TEXAS AND THEN A LITTLE BIT
OF SMOKED PAPRIKA, YOU DON’T NEED TO PUT TOO MUCH
SALT, BUT JUST A PINCH OF SALT AND THEN SOME BLACK PEPPER, YOU’RE GONNA MIX THAT TOGETHER
AND THEN YOU CREATE THE, YOU
KNOW, THESE PATTIES. NOW, I LIKE TO KEEP MY LIKE
UNIFORM. SO THE SCOOP RIGHT HERE AND THEN IF
YOU WANT TO KEEP THEM LIKE THIS, GET YOURSELF A LITTLE MOLD. SO THAT WAY YOU HAVE YOUR LITTLE
BURGER. YES. NON STICK SKILLET. SUPER EASY TO
DO. GET THAT THING PART ON THE GRILL. UM NO, BUT I ALWAYS PUT MINE IN THE
FRIDGE FOR ABOUT 20 MINUTES FIRST AND THEN PUT THEM
ON THE GRILL THAT WAY AND THEN PUT THEM RIGHT HERE IN
THE SKILLET. YOU’RE GONNA FRY THESE UP AND
THEN OF COURSE THE SAME WAY WITH
BEEF. OK. YEAH. YEAH. YEAH. THE SAME WAY
WITH BEEF THOUGH, YOU KNOW, LIKE
MEDIUM. WELL, I, I KNOW IT’S MY FAVORITE
BURGER Y’ALL, ISN’T IT? AND THEN, YOU KNOW, I’M GONNA
PUT THE KETO LOVERS OVER HERE. GET YOU AN AVOCADO. SMASH BURGER
EGG IN THIS. IT’S SO DOPE. THE LOW CARB LOVERS AND JUST IT UP. THE AVOCADO. IT’S HEALTHY, FAT, HEART
HEALTHY. AND IT’S SUPER EASY TO MAKE.
NOW, DOES IT TASTE FISHY? IT DOES NOT TASTE, YOU KNOW WHAT? BECAUSE I MAKE
SALMON CROQUETTES A LOT. BUT
IT’S CANNED. IT KEEPS IT FROM TASTING LIKE IT AND IT’S GOOD. LIKE A BURGER. YES, IT IS SO GOOD ON OH, MY THAT IS. HOW LONG DID YOU DO THAT FOR?
THIS IS ABOUT THREE MINUTES PER
SIDE. SO, YEAH, IT’S A QUICK AND EASY ONE. REALLY GOOD. I’M SOLD ALL >> When you think of 4th of
July grilling what’s better than biting into a big 2 handed
juicy burger. Haha that chocolate peanut butter?
No change yet. You know, it’s going to be good
because Sunny Anderson is here. She host of the Food Network’s
the kitchen in just one of our favorite. I just like to eat
and what you guys like to have me on. So I could be the
burger. I how many burger places are there? Yeah, I mean,
she oh, I wish I had to make like a classic bureau based on
what we have yet. We’ve got. >> Was shot. That’s 20% fat.
80 1% meet with the iceberg. We’ve got the tomato. That’s
the sex. Everything is super cool. Americana who got to
catch up the mail to get together with the rest. Make
that fabulous fossil from of the right now. When people make
burgers. Usually the people that are aficionados, it’s just
fall and pepper. I feel great with one more ingredient.
The 4th of July. Man. What’s your sauce? Yeah. For sure to
check the recipe. Accept a today show on the website.
Now this is going to go. Haha. What I like to do with
what your sauce with a faulty pepper. It’s like a really nice
dry marinades all mixed into the chalk. I always do about a
table. A teaspoon of salt per pound of me. And then from
there I just sat and watched us or let it sit as a patty as
they put together a looks pretty good. You know, I stole
this. It’s a million. It’s like a million islands off. Yeah.
Harder on that burger. Right on top of that figure that out.
Even in the queue car to save on a tie. Yeah, I actually just
like a plane burger onions when she’s a woman. But I don’t
really was about everybody else. Does that, Maria? That’s
OK, because I’m not getting into the Jeanne. >> Into the gene and going to
take a back burner. >> But you know what? You think
that classic. I’ve also got my text next burger here and all
the recipes for my burger bar online. So you can get all of
the different toppings and flavors for your burgers today.
That takes the by ad. You fall on me that the about 2 minutes.
Yeah. All right. So fries, right? Got Bernie the fries to
a double fry method in the summertime. It’s way too hot to
put these reserve joints into the actual of and now it is
urgent. If you’re going to bake them and not fry them a little
bit helping spread. Yeah, bad.
And then just kind of shake it around that snow out. Chris
Paul a lot better now. Your face as I don’t love Chris
Fries. Yeah. Haha. This is what’s going to make any kind
of fry. It could be off the table. Look at the crispy
potatoes. It’s a mixture of just garlic parsley and some
parmesan cheese and olive shop all together on the board.
That’s a kiss and Friday. So it really kind of comes
together to somebody. Haha far. Lots of pepper. You know, you
man got to have a list that we are looking for their. Yeah, I
tend to think you’re going to get into the fries fresh out of
the other ones so that she’s kind of just starts to stick to
it. Toss it got and you’re good to go. You know what else?
Yeah, it does surprise my chocolate peanut butter Shea
years draw for 4th of July. So we’re going to take
chocolate ice cream, some peanut butter. Let’s sit
together. Add a little bit of a
strawberry jelly or on the edge. And I mean, you have to
chase us Paul and J a. >> I got I got. party today. Contributor list
of high schools here. She some quick and easy ideas to help us
entertain. No stress. No mask. Just young. That’s it. You
know, the thing is about summer entertaining. That makes it so
eat easy and fun is that you don’t have to do it and shot.
You’re going to go outside. Mother Nature’s already
decorated for you. Don’t worry about dust bunnies and your
cat. Like got amazing paper plates. We’re going to start
with burgers. And these aren’t just your average burgers,
honey, we’re going to stop days with minute chase. And they
were my favorite things in the entire world. By the way, you
know, making this 7 or genocide that I’m sorry, go ahead and
have what they want. But the men and the shackles, thank
you. Want to one of the best days of my life children.
Now the thing you need to remember is that you don’t want
to overstep this mean you want to because we love it so much.
But if you do too much when he’s going to and everywhere
its ground beef, yes, okay. I guess on how it got to do.
He did about the A’s. So it’s onions, its catch-up. It’s a
little bit of egg to help and salt and pepper. Kate. We’re
going to add that in here. You can go ahead and start that
want to do that. And I’m getting to my part that I’m so
excited about me, too. And then we’re going to take our other
Patty. We’re going to put it on top that you just want to press
in sale, Preston sale, OK? Sure that you get that really,
really sealed because otherwise when we get over here to the
Spann, yeah, it’s going to turn into yet is going on stupor.
Not a nice can scoop or melons covers the right amount.
Really is. It really is. All right. Okay. Now we want to
make sure we’ve got to get this pan as hot as the hinges.
The hail. I mean, it is back to the 7 day. Hahaha. Otherwise
it’s just it or not, not going to get that beautiful crossed.
All right. What it set yet. Don’t start bothered with this
patch. A lot. Leave it alone out. We see people in their
spray. Aaron. I pressed down. all the juices, the juices stay
and okay and now we have our gorgeous harder up doing that.
Yes. Haha Pittsburgh with the hot hand, isn’t it going to get
burned on the outside? I make sure cooks minute. You want
that Karen was crossed mean that’s what the bird. That’s
the best part of it. So it’s perfectly fine. We’re going to
go about 7 minutes on each side that will be done and ready to
get to. Now we’re just going to add bacon. We’ve got some bread
and butter pickles. You don’t need to go looking this up with
a bunch of stuff. What about I mean, you could you could
drive. But if you want that, you can have a little bit an
ice and spawn little bit of catch-up. But you’ve got all
that good come in and said, you need to wait, let’s get
over to you. That stuff. You could put a little more
that this is our corn bread salad. I mean, I’m telling you
it will say that I to salad look like a fool. Haha, the
finest. Thank. I know it sounds trite. It was so pretty.
I think right on state cornbread. I’m going with this
and then you layer up all the good stuff and you’ve got
cheese. You’ve got bacon. You’ve got right to address.
Yeah, anything better than that? I mean, seriously, we’ve
got a little bit of fresh corn layer, layer layer and then let
it sit. Let all that goodness. Okay. Is there to make it look
so pretty getting a layer like, well, I mean, it’s souper
simple way to start with your corn bread and then you add all
of your other things and then continue to light up and it
will be that pretty. All right. Shall we get to my favorite
part? That’s got to yeah, I am. So we’ve got some
watermelon Mo Week doesn’t, but look what we’re going to
do. So so you have your watermelon. We need to. We got
to cut it out anyway. So why don’t we just say that? I mean,
let’s leave this. We’re going to pull this one is going to
make this guy little cooler. Is that not adorable? Yeah,
we’ll show that it can even get a bigger watermelon. If you
want. We’re going to keep ski. Want to keep scape in June when
she still has the SEC. Sure that all we do is we do a
simple syrup with sugar mat and water. We’re going to put that
down. Let it cool. Getting cook what we’re going to bullet.
But it we’re going to. Yeah, no, no, I’m sorry. We’re going
make a simple start first. Okay. I can the drink. I got to
talk about the drink. Okay. So we have our water. We have
our sugar and a little bit of Matt. Let that said, you know,
cook it but it now and then we’re going to cool it. Okay.
And then we add that to our frozen watermelon chokshi.
Once we take this out of here, we want to put this in the
freezer. Let it phrase and then we’re gonna put it all in the
blender and blend it up. OK, frozen cocktail. We’ll top
it with a little bit of club soda near is are absolutely
beautiful that you see just scooped out and made a nice
play. Exactly right. Now thing is, though, is that you want I
love this. This is a it’s a gift to bring to your hostess.
You want to know how to be a good guess to get invited back.
And if you rise, right, you know, to bring some popcorn and
and said this is one of my favorites. It’s paper plates,
adorable paper plates and then low taxes. Let me do the dishes
you so you bring that? Yeah replied. Yeah. And there are
lots of relief ones like look at the ones I got. So they’ve
got these wonderful band, a plate. You can throw in a way
that nobody is going to be in the kitchen causing because
they were left to do on this show. But I didn’t know you
were doing this paper plates thing and that’s the first
thing I thought of. If you’re outside paper plate, you’ve got
to. Yeah. I mean, it really does make it so much more some
and that’s what some are about. Summer is easy. Laid back and
find justice that drink just got a yeah. Today dot com slash
to Lauren that Ali is a cooking sensation who stirring up a lot
of buzz for her popular YouTube channel called Laura in the
Kitchen. That’s right. She’s also the House is simply more
on the cooking channel on today. >> She’s making a classic dad
favorite. I mean, everyone. Yeah, this is a crowd pleaser.
It’s really easy. So versatile know deep frying. But all of
the crispy delicious next we have this. So let’s get to
here. I keep a sickly like Yuma, your suspect for a good
first. You’ve got good around the it is a little steak
seasoning. Russia softened. This is my secret. Greeted on
guard. >> Like so if you want to add
all that, yeah. If you don’t want to use the thinking is
trickier ground checking. If you have a tearing your
family, take this up a little oil and it’s up to 2 for
support. Yeah, please in my mind, much support about and
then you would use really good Swiss and the perfect start to
surround you. Just kind of yeah, I was with my hands.
I want to get hurt. So what you do is you form them
into Paddy’s gem and get a trick for padding. And yes, so
basically what you want to if you make your patent right?
But this is the trick to get a really good flat Burger King.
Take 2 fingers and you make an indent in the centerpiece.
Yeah. And then up, I want to really hot cast iron skillet
waiting on your outdoor grill. Ashley Cook, they pop up in the
middle for the plateau. >> Her face you can buy just on
one side and had to say here. I’ve got some out. >> It some whole grain mustard.
You mix all together, right? And then when it comes to
building your bird, are you going to touch a cheese on
their innocent? Nice enough to hear a couple of ice cubes and
mayor curry steam and it really melts the cheese, righ special
sauce as it pushes off is just the quality may add some good. >> Holiday called Graham and
starting over here. Yeah. It yes. And then you just feel
the first thing. You’ve got your bond with your sauce.
You’ve got your cheese burger. Yeah, Alicia, I like a little
little saw. Yeah. The way you can really see the com, I’m
French Fry to like that by going to me by making a friend
that I think it really easy there. That’s the recipe will
be on the website. Basically. All I do is I take regular bus,
the potatoes, iso coming to some cold water. I’m going to
the mic away for a few seconds and then throw them want to
drive them off with a little oil and seasoning in a hot oven
for 25 and investing com or you can do at all has the perfect. We’re really
as you try that to get these recipes go today dot com slash. sponsored by Walmart. That ad. >> 2 huge friend of the show.
He’s also the owner of Pig Beach Restaurant in Brooklyn
and Queens, New York and offer of the new pay yet. >> That was released today.
My friend. Good to see the scene. We’re having me. So
you’re doing the backyard staple of our becuse rapper der
Beek barbecue burger that starts with starts with a
sauce. The first thing we need is a bit amenities. I want you
back by everybody at home and he said Pig beach barbecue,
mustard sauce Bahama. All right. Some catch-up, chopped
pickles, a little bit of our all-purpose barbecue seasoning.
So these topical also the pickles are going to be putting
on the burger, knew that we ourselves. So do we make them?
They’re amazing. They’re by Chris, Bright, vibrant, just
amazing. Just put in a little bit all-purpose part of the
season to read. You put out our sports show that you put up the
sky at core. That’s going to doubt. Yeah. All right. So
we’ve got worse us maybe to put that in a non-working
container. Putting your fridge will hold for about 2 weeks to
problem. Call it whatever you want to dip a burger or hot
dog. Anything you want into its OK? That’s the secret sauce
Bahama. Next. We got cook up our burgers. I love using of
land. That’s like brisket and short rib shot for whatever you
can find. Cooking up delicious. They’re going to season with a
little bit of mice pepper. It’s a bit of salt pepper.
A little accent that acts and hope you like a nice mom.
I wish that burger is what I can imagine. Exactly. Exactly
gets a bad rap. It gets a bad rap in the mean it’s a little
bit as delicious. It goes a long way to a hard to solve
your burgers season. Everything we’ve got a season for us
because that’s going to get all that surrounded me when to go
to our real nice and hot heat. Get cooking. I like to cook my
burgers to, you know, about a medium, whatever you want to
come to. They’re going to take probably around 5 to 8 minutes,
depending on the thickness of the pattern that you use it
when they get finally cook you in the last couple months ago
for a piece of cheese on it and melt them down. Work life.
I love American cheese guy. Berger and perfectly is the
best he’s out there for for my humble opinion. I think people
make freshly down the burger don’t ever pressed or ever
pressed on the burger because we saw those national jaw.
What it’s like. You’re doing some I know. But don’t because
also fires up the grill and getting really bad smoke flavor
on them yet. We love smoke. Just have that kind of let it
rest, try to get those juices, this kind of that to come out
and also got your bonds and then we’re going to but Arbor
together a little bit of that secret sauce on the bottom bun
or do you need to quick pickles on top of the table and I love
the potato bun for me. That’s a perfect saw street squishy.
Thank you for Averett for it. So we want to be top it off and
dive on and enjoy your car to its record will walk next in
street corners. You shout out to my co authored friend Sue
Perception, McBride. What an amazing thing coming. Young is
the best. So it’s he wrote this book. One mean it could have
done it without him and also the themes case T O K and the country had great.
They help the south through the pictures. The Bucks I meant to
teach about about this right spot. So Mexican street corn in
this poll here where you guys are mind-numbing, put some sour
cream to some mayonnaise. This is so good. Just a a
little bit of chopped cilantro, chopped garlic, and they’re
going to add some mind use. This is the simplest thing in
the world. But this sauce on corn, I promise you is like the
most delicious thing in the world. And it’s my favorite way
of eating corn in the summertime. Grow it off to a
nice char good neighbor state that after comes off the grill,
we’re just going to take it’s okay for a ticket. Brush it
with some of this delicious softly may be that man is.
And that’s our means at the white is making noises what
noise just with us, our Korean them and they are right now in
the news a lot and some lime juice. And then this cocoa tea
at cheese. We’ll top it off with some of that initiative.
Get a little bit. Her purse party seizing on top. And there
you have some great like they’re waving court. Look at
the whole way on the grill. Take. Those has pulled back
like that. It’s a beautiful display. >> Hits of walkable Le Crunch
burger with a kicked up Mengele like it. And here to show us
how it’s not the gun show. Chloe cost around a common
cause. >> When you come because
sometimes we have a vegan chef. When affordable of the food, we
always love your food. >> All right. Well, if you want
to eat more vegetables and nothing like salad, yeah, we’re
going to make burger sliders and meatloaf. Cool. Yeah.
So we’re going to start making it from scratch. All right.
So here we have an onion. We’re going to caramelize it
out if you want to throw our hands right in the past. >> I was just a regular olive
oil and it’s a little bit of olive oil and we’re going to
slow cook it for about 20 minutes who we are and what you
see the eye. >> What happened to? >> Because in a normal beef
burger, you have a lot of animal factor. So we want that
moisture that you’ve seen us from our compliance. OK, let’s
move over here. We’re going to have our caramelized onions,
black beans. And if you want to go ahead and add full of these,
so as we put in roasted sweet potato and sweet brown rice
bread, which you can use gluten-free it in the light
brown rice cooker. It’s cut short and not to I find it for
her together because we’re not using any expert. That’s all a
little star ratchet front kick. Are those beans cooked those
lack and are at actually one can of economic all you’re
going to mix it together. If someone wants to put gloves
on, we can mix it actually with our head and what that all to
get your kids involved. Everyone could form their own
Patty >> Haha. Yeah. You don’t have
to use your hands or you don’t. 3 hours and then to What going through our patty on
a nice feeling. All the oil that charge. >> Really going to help you
with that media? Yeah. A little bit of crispy about 3 minutes
on a that. You want to make this well, ash the avocado. >> Souper simple, a little lime
juice. And we’re just going to give it a little bit of saw
that. If you want to use store-bought Baca believe
that’s a great time. Okay. So much, much, much much.
We are making a bet that this will make it like fresh and
sweet for how to peel the mango just yet. Watch this surprise.
Look. Watch. You can also buy diced mango if you do. Yeah.
Yeah. Watch 1, 2, 3, all. Yeah. I love that. Yes. Some
jalapeno lime juice and a little coughing for sure.
Meet NASA’s. This is the and yeah, I’ll come the burger.
You can go crazy. However, you like to use the toppings
like we have some crispy tortilla strips. But on top
some avocado mango salsa will give us a little bit of spice. >> Okay. And no one’s going to
see what the U.S. and to get there. So many components, I
think sometimes veggie burgers, getting bad rap, but they’re
kind of simple. Yeah, the land. But I like to pack in lots of
flavor and these are really easy to make how you can also
make the patties at a time when the mayor free 7, I just want
to try and, yeah, OK, lighters what you guys think now.
We also have some pesto Parmesan sliders. The past in
part made with pesto cashew mozzarella. And then we have a
holiday cashing that roast. So it’s like the meat loaf, but
with No me and topic. >> Really. That’s really how we
want to. Thank you, sir. Thank you, guys. Happy New
Year. Just to get the rest go today. Dot com slash who? >> That good and everything’s
happening. Even we also want to just say that you’re the host
of Food Network’s supermarkets take out and she’s here with a
jacket this year. And I definitely mean a big baby. >> Wait, what are we doing here
out? What’s first time making a chiefs us what you thought that
she had been shot on us and a little cheddar and what I like
your style them. I was going to be added. She slowly head as
that or a nice is New York City star stopping in. >> And you are a little
mustard. A little high. >> Just add a little bit, too.
So a little warm crane that’s going to be soft on top of the
murders that what you’re talking about, the Yankees are
dipping sauce, the sauce. Yeah. I mean, you could
literally make this cheese sauce and then just do what it
said that that ships. Yeah. So now the big Mongo barker.
The moment is we’re doing a triple Decker burger with
cheese sauce. Okay. We’re going on. You really are doing to us
or something else said I will call him. Oh, yeah. So this is
just a mix, right? 85 15. We want short rib and sirloin.
Wow. Good cut. We former burgers. Nice and thin for the
triple die like that. Yeah. He burger said you put anything
in there that you grab me but that you know what? I’m glad
you asked. People are always working. Yeah. Yeah, it’s tough
to me. Just make a little bit at the beach. But you know
what? Spices in there. You put him out just after 08:00PM with
some salt and pepper. That’s it. You’re classic. Yeah.
And then we just drop them in a hot pan and you just get him
while on that a little bit. Noel on the burgers themselves.
But just pop them right in the pan like this. Right? But
what’s in the pan? Joining the hot canola oil. Okay. That’s
it. And keep it really simple. You could put it on the grill
when you’re done cooking them and you have this is lovely
burger juices. That’s what we make our onion topping we go
right useful to cycle to the onions because it’s like Zen.
Yeah. I like that. I’ve loved this at. You’re using the meat
juice and pickle juice and it’s sitting in your fridge in the
jar of pickles. One lonely pickle. Haha. You have cramps.
You should drink packages that are. I’m not sure. I think that
if you have Memorial Day needs for their full deck of burgers
could to throw that in there. What are we making here with
some inside? So topping it with a little oil vinegar. A little
wow 11. >> I will feel like that takes
it up and not what his mother little tip it is. Instead of
doing slices that slide all around. Yeah, we come up.
Yeah. Don’t fall out a little beautiful salad on your
hamburger. So it’s a toaster bus. So you do? Yeah. I talked
to a tough start. That’s, of course the outlets toasted
us. And how do you like you know what? For a hot dog.
However, I do it because you want that. I want that Moshi
New York. Yeah. Cheese sauce is how we built a live look at
that. Billy onions, a little bit of that cheese sauce and we
just killed right that nice man and another patty on top.
Yeah, we do that. ISIS. 3 S. Yeah. This is the sauce
Yahoo’s. This is like, yeah. One more fun and less is more. >> We’re going to try yet.
Let’s get the most out of it. The fact that I think 3 might
be too many just sayin. Yeah, you know, can you catch up on
us or you’re not for that? You can totally put catching
passes. I don’t think it has to sauce. I can’t work or
switching to hoops. >> Had to go with that. You can
do to have these just clean and oil your grill and get a good
hot and then you have great results of the vehicle. >> So, yeah, the last moment
the segment is just people should. I think this is a
testament to the fact that people got it. He’s basically
as Russian and mustard. It’s no mayo just to olive oil and must
keep it light. Hopped up pickles. Algae. Pickle juice.
Because it was at the I would share the best. So to get this
recipe head today dot com slash food >> If you’re celebrating a
weekend or you just want a great barbecue during the week,
I have got the menu for you and it’s all going to come right
out of your pantry and your fridge. I just have some can
check up on the Stowe. Just bubbling away in cooking up.
You could use ham if you wanted to. You could use bacon if you
wanted to. I actually had the hand chat in the fridge.
This is nice and crispy and I wanted it this, Chris, because
I’m putting it in my favorite of 8 games. Here is the trick.
I am going make the most amazing sauce. The same sauce I
use on my ribs which are going to be spirits, pork ribs and of
beef. Rib is what I’m going to put in my baked beans. You need
to start off with your favorite barbecue sauce a little bit
that and a lot in this poll because
this is what’s going to cover your pork grabs. Then to this.
I’m gonna put molasses just a little bit of sweetness.
If you don’t have molasses, you can use brown sugar, hot
sauce. I like it a little hot. I like it is icy. So that’s
going on both of these. And then I’m going to use some
Montreal seasoning. And I put that in both of these. I’m also going to use this on
might be fretting. I’m just going to roast it in the oven. Mister Bridges around, give the sister altogether. Look at how dark it makes the
canned beans. It makes it look like it’s from scratch. And all
of the beautiful crunchy little bits of hand checked out.
We really kick up the flavor a lot and then that goes into the
oven. You only need to break this for about 30 minutes and I
promise you, these are the best big teams you ever going to
taste it going here. Stir the soft. I’m putting this over my pork ribs and just kind of work it
around. And of course, I have lined a
baking sheet with aluminum foil and this is kind of sticky.
And I don’t think you want to deal with the mess after the
fact now, we take a very, very, very little amount of
this. And then right on my the friend, just a little line, not too much just enough for
flavor. That is going to be so keen
caramelize and crunchy, which I absolutely love and then you’re
going to have the gorgeous barbecue beef ribs. Now these will go into the oven again, low and slow. I’m gonna
put the beans. And when those are 30 minutes away from being
done, look at those past is a be.
You look at that the friend pork ribs, they’re in there
about 30325 degrees. This is just about 2 hours, sometimes
just a little bit longer. Look at this. This is a
delicious meal. Let’s talk about dessert.
And then it’s cocktail time. We love them as kids. We still
love them today and they become great too easy. Little c*****
snacks. This is just icing out of a
container. And all I’m going to do here is take the icing, put
it in a plastic bag and snip. The tip off just so it’s a
small hole and then the pipe, some sandals strains on to my everybody has a great pair of
flip-flops. And these are my foot 5
cookies. A little red candy. Well, yellow candy, we could even do some sprinkles
if you have them. I can secure this and so easy.
I love them. Now it’s cocktail time you can
celebrate life with this cocktail. It is 8 pineapple,
tropical rum punch and it’s going to start off with a
concentrate. This is just a punch concentrate. Then what you want to do is you
want to add just a couple of water to this one cup of lemon lime soda. you get one cop Arraf. Now, if
you’re not around fan, it doesn’t matter if you pray
to God and this war is like Jimenez or if you want to be
let in, it’s just put something in it. Then just some pineapple juice
for the deliciousness. And finally, I am a Putin chunked
pineapple. I do say the ratings for last give this a church pineapple, tropical rum punch. Now, if you want to get down
with your bad cocktail time, self cherries with the staff
says and look at how pretty that
looks like a summer day. These are fantastic pantry.
Perfect recipes and a pantry. Perfect party, right? Why not? on. And here to help us all
out. We’ve got one of the Kings of barbecue, Rodney Scott.
He’s a James Beard. Award-winning chef and pit
master and co-owner of Robbie Scott Whole Hog BBQ restaurant
in South Carolina and Alabama. And he’s cooking up some ribs
high, Rodney. Yes, good morning. How are you? I love
your shirt that and I love saying lives. But I have to say
I’m intimidated by it. Cooking them are grilling them. What
makes a secret to a good read? >> The secret to good or if you
want to sorry, no, that’s okay. The secret to good or it is you
find to be a choice in this part of the current situation.
We have this Paris. So our spirit is one of the
inexpensive cuts and we have readings river road. Follow me, if you will. He
would take his spirit. Once you take in the membrane
off and you’re going to sprinkle
it. >> Grateful that I like it. Yeah. Just a nice sprinkle.
So how do you know when you’ve got enough rub on the reds when
when when you stop sprinkle and >> you will stop sprinkling
around about 2 tablespoons or when you got a nice, generous
coverage like such, okay, cool. You don’t want to lead to many
bare spots. What you do one side, you want
to flip it over time. You want to do the exact same
thing. Again. You can see that the membrane is then we moved
in. So how do we get that grill?
Can put company wants to grill at about 200. About 2.50. You want to get too
hot too fast in another secret we want to
always do with that is take this little flat. So that spot, does it look? Why didn’t we see getting love?
Yeah, that’s good. Let’s give it. All right. Let’s give it
all up and what you get your your slab
all season. You don’t want to rub it. You do want to put it
in writing is River Road is very, very potent. You know,
read it all in. Okay. So now you’ve got that. Now the G 20.
Now you’re going. Can you still hear me? Want to put that baby
on the grill? I can here you I can hear you good. We already
have one smoking for you. A look at that. You can see.
Yes. So when the bones start to stick out just a little bit
like such and you get that nice caller.
Yeah, the charts, we turn to Libya where you
flip. It always want be sure. And Moffat first
Moffitt this what we call my It’s how you construct our
guys. You want to put your sauce on. >> This is riding sauce. If you have people for your
own, that’s your choice. Whether for years. >> All right. We do want to
warn we just have about a minute and I’m I’m all right.
Let’s get to that street Corn. >> Street corn has already been
through a little bit. You want to take a little mail. Want to make sure you’ve got an
email on their and we call the King Street.
Corn can be located on King Street in beautiful Charleston,
South Carolina. Yes, and we have some crumbled
cheese here. Some riders porch can use any cheese or what do
you? What do you any cheese? Cheese of your choice as long
as the little dry and crunchy. Yeah. You want to add a little shy. >> This is what it may. But I
think your food never looks good. Yeah. I was going to say
put that. Tried to impress everybody. Yeah, delicious. We have some previous here.
All right. Knee, thank you so much. I hope you enjoy enjoy
that delicious food. We wish we could fry it. Looks good. >> Thank you and me to get the
thank you. Thank you. To get these recipes head today dot
com slash food. >> We’re back with the greatest
value right now is actually going over. Special recipes
family call them. And that’s right. These are recipes are
light. >> Excuse me. I’m a little
surgical issue. Her light dishes about in the summer like
nobody wants to cook heavy. Yeah. We don’t want to
substitute, you know, flavor for that. Yeah. And you’re not
going to substitute flavor with this because this marinade does
2 things. It’s also it’s going to marinate your chicken.
It’s also going to be a great sauce for for the chicken
thighs, love chicken thighs that that today have so much
flavor. So we have a little sesame seed oil and we have
some rice wine vinegar and we have some soy sauce that in
there. We also have some grated ginger and some grated garlic
and some vegetable oil. So we’re going to give that just
that’s it was this is going to be your sauce. So you could dip
te’o’s in this. You could cut the lead roles. And as you
could dip salmon, anything you could put it on anything and
the sauce. Yes, yes. So by this, it’s the sauce that will
take 2 tablespoons. Put it in here. And they’ve already done
this for me. I love. Yeah, yeah. And then we’re going to
add some more to to really have to double that. So we have some
veggie oil. Could you put this on fish to? Yes, it would be
great on fish salmon. Anything that’s rice wine vinegar.
Yeah. What’s and this is more choice are sort of thing up and
then we want some spice and there is some some ball.
All that I was introduced to buy a little boys are icy, a
spa where and it’s just ours was scanned with the capers.
Yeah, it’s it’s ago is still top dog. This is going to be
another go to and then you can you have to put it on fish.
You could put it on shrimp, OK? So we have our set. Then
what we’re going to do is take all right. Our chicken thighs
and your own a skinless skinless. How come? Because you
really will. I really like to get the the marinate in.
They’re going to set this for about 30 minutes, OK? You can
do it with Bonin. That’s fine. But this is easier to eat.
Yes, he’s in those 2 words are enough seats. We’re not going
to ease in these until right before we put them on the
grill, OK, let that marinate it. The mayor did all of it.
And that’s about at least 30 minutes. You can do longer at
the K. So then we’re going to take them out and we’re going
to wipe them off a little bit. Just dry him off and then get
him onto a nice hot grill pan. Everybody likes to. Yeah. >> Definitely something I’m
standing around. Yeah. So get him. And also just so you can
use for tacos so you can cut these up and make that people.
Yeah. Get a nice. Like like a yeah. The south. I’m going to
show you later. OK? Stop data. Sell its stake. A salad.
Okay. Haha for 10 minutes. >> The chicken will tell you
when it’s ready to be taken off. You don’t want to rip it
up for anything but sit there for 10 minutes. And then once
that stress to give. >> Send hopping around on the
other side of j****** off the know. >> This is a chance for you to
also season at to get your pepper on there and you got to
get assault on there. And then when you flip it, he’s going to
season the other side, OK? And then we get to us and this
is when it’s done. Okay. And I think we have a place for
you guys. So then do it. And then you just put this on
top. Yes, I was told the sauce on Thai want more the sauces.
So you want to dip it in to fit here. Started to pick up this
year. What’s going on the cauliflower? So that is all up
to class and status talent. But made with cauliflower.
So what does your hard hard boiled eggs in there, your
muster? Your mayo? You’re del, you’re chives. >> It’s delicious. So it’s a
potato salad fall. So it’s not that to sell it. It’s all over
South Dakota vote, folks. Yes, exactly. Holly, tell us
about your cooking shows what’s happening in that lane. >> I think we have a great it’s
a first check of other. I actually don’t want the skin on
it and I’m going the way, right. I agree to me is so
vicious. So flavorful dishes. How the show’s of what? >> Well, Valerie’s home cooking
is still an on the weekends. And then we filmed another 10
up 10 more episodes of the area where 13 episode will be airing
next year. And then I don’t know for me after that. Wow. Who
knows what’s going on? I know this is going to take a long
break. Maybe all I do another sitcom.
I don’t know. You and others, would you? I just was Jimmy
Burrows. What March? But it didn’t get picked up. That’s
OK. It’s not with Jimmy Burrows. We just the what, yes,
my God. I love him. He’s the best fee is the best. I’ve
literally more about this is yes, this is really good.
All right. Thank you. >> You’re going to come back
and visit with us yet again on the 4th. Our recipes, of
course, on today dot com slash food. Be sure to catch new
episodes. Valerie’s home cooking Sunday mornings on the
Food Network. Or you can get it straight when Discovery plus. routine. Don’t worry. We’ve got
some help. Yeah, I need it. We call them our friend today.
Show nutritionist Joy Bauer for one of her delicious one and
meals. And she’s got a pineapple chicken recipe, by
the way, to beautiful things that belong together. All
right. So what do you need? What ingredients, joy, what do
we need for this recipe? >> Okay, guys, this is what
you’re having for dinner tonight. It really checks every
box. So we need one and a half pounds of either skinless
chicken b***** or dies. One red onion, one red or yellow or
orange bell, pepper, 2 cups of fresh, huge pineapple, terry
aqui sauce and honey. That and I’m telling you, this is like
the alternate one and done. It’s packed with nutrition.
It’s totally addictive. Lee. Delicious. And it comes
together that. Okay. >> So joy, we all have that
moment where we get a pineapple weed out. It’s right. We don’t.
So how do we know? >> The easiest way to know kind
app was right is really to give it a squeeze. You want to be
firm, but it should give a little bit. And then now the
bottom portion, you should get of a sweet, fresh aroma.
Sometimes it can be right. But you don’t automatically get
that sweet aroma. But it doesn’t have a pleasant aroma.
It means it’s probably overwrite COVID. That’s really
the easiest way to know if you’re buying the perfect
pineapple. Okay. So there’s your is we’re starting with the
chicken now. What? Yes. So we have to do with chicken.
All we’re going to do is I have a red onion here and
specifically using a red. I mean, because, you know, from
that and vibrate color, the onion is packed with
antioxidants. Something specific called, of course, the
10 which eases information and also helps to teens seasonal
allergies. Now I’m adding in a bell pepper and the del pepper
packed with vitamin C to support a healthy immune
system. And let’s start our show. We fresh huge pineapple,
which brings more vitamin C the table, but also a group of
enzymes called Rome, Italy, which helps to aid in digestion
and also eases inflammation. So we have this right here.
Couldn’t be simplex. And now I’m telling you for the easiest
marinade in all of the land, we’re taking a half a cup of
carry out the side on us point, if you could find to reduce
sodium and I’m mixing in just one tablespoon of honey, it’s
going to give it a perfect sweetness. It can a stair this
up and I’m just going for it right over our concoction will be here and
you let it mayor. >> What and I have to say, joy,
this is just code is nothing if you are home to making this
without a little ginger. >> Can you young? So you can?
Absolutely you can add, ginger, you could add garlic, but
really that area he saw us already has some of those
things built in. So it’s it’s sort of like one-stop shopping.
But hey, the more the merrier when it comes to add seasoning
and in terms of letting this marinade, here is the thing.
If you have the time, you can let it sit for about 15 to 30
minutes. But you don’t have you half the time. I’m rushing and
I don’t have the time to let it sit. So then I take my baking
sheet. I’m getting missed it with a little bit of oil spray and you are just going to for
to that. So, yeah, haha. And anyone can do that. >> All right. So right. You if
you like your chicken cubed, can you just cut it beforehand? >> Yeah, you can use b*****
guys or for b***** and you could just chop it up into
whatever size pieces you like. I’m using tenderloin here.
But anything goes do isn’t putting that. They’re going to
come with me over my oven. And I’m gonna pop this and I
set the up and at 4.20 for just 15 to 18 minutes. Hey goodbye.
So I put on this. There you are. Yeah. Haha. I may do this, joy
and I think anything for simple, Jenna, I would be
so site. I have one done to see me do it. And you know, you
have to 70 at PA home. So this morning we could die
pan. It’s huge. It is packed with nutrition and it’s light
and calories. So you really could feel good about enjoying
this. And now to be told, just like this, you can dive in
and it’s a perfect winner winner Chicken dinner. But
we’re going to take it over. She adds that, right? Yes, no,
no, no. What is that? Let me push this over a thick
sweet Terry AQI, clays. And it’s a kitchen hack that I just
discovered that I’m so excited to share. So in here, I just
have 2 tablespoons of water that day. And I’m adding in a
teaspoon of coin star. Now it could be our route or point
starts. This will be our can. I just want to let it be.
All right. That was a couple of seconds left. So, yeah, okay.
So then we add in a quarter cup of Terri actually staff and one
tablespoon of honey. And how’s about you put that in the
microwave for one to 2 minutes. Let me show you that. Yeah.
Look at that. And yeah, result that over very quickly because
I got to go for the money shot here. I’m going to take I’m going to take that. This is
after dentist. We’re going to do with all this over the top. >> Show me the money was that.
Oh, yeah. Oh, yeah. For these recipes headed today. Dot com
slash food. Thank you, joy. Looks delicious. Walmart. Joining us this
morning to share some of her favorite. Someone started
recipes there in French chef, owner of The Lost Kitchen
Restaurant Freedom. The star of the Lost Kitchen on that notion
that work and >> clearly the table quite its
initial phase. It’s easy with fried chicken. I think because
here’s the thing. The bowl of fried chicken for a lot of
folks pretty hot. This looks amazing. So walk us through the
first up. So the secret to this, this is a final fried
chicken, which is just a little bit of a different twist on
things. So it starts with the bride and that’s the real
secret. So Brian, just going to add flavor is going to keep it
juicy. So we just Brian this overnight, it’s got some fennel
seed. It’s got some black pepper. Some bay leaves some
sugar. And then we cook it in the Bryan just to sort of
cooking in the overnight. And then you cook it just
because you don’t want to get that raw fried chicken when
you’re kind of moving along here. So it’s already Cooksey.
Don’t freak out. So you’ve got this off a rough and ready to
go over. And then all you have to do is dredge in fright.
So, Craig, if you just want to at and this is some ground
fennel more little bit right in Aurora, and that will make it nice and
playlists just regular flour here, regular flour to and then
we’re going to start to dredge. So use the whole chicken, use
the whole check. And so you can have your butcher break it down
into about 8 to 10 pieces. And then you can just dredge it
in the flour and the final a little bit of butter. So we
just keep adding flavors. You can try. And then we go
down to this mixture. And this is just ground corn flakes.
I just broke them. And that’s why I wanted that. So there are
some things. So crunchy. That’s the secret. And it’s
really cheap corn flakes. That’s really sad. She chipped
course lakes, a little bit of cornstarch and a little bit of
flour and that’s it. So it’s nice and dredged and then we
can just drop it right in the fire. You don’t have a fire.
You can put in a Dutch oven with 375 degrees. And you make
a really good point about not overcrowding. The fryer.
You never want to overcrowd the fire because then you bring the
temperature down and if you want crispy fried chicken,
yeah, have to keep that temp up. So it comes out. Look at
it. It’s perfect. And then oh, good. So good. It’s okay to be
white was the lightest touch is so juicy and then up and I’m
just sprinkling some of fennel pollen on top here. I mean,
that’s the kicker. It’s so good. Her power. It is like a
subtle little flavor throughout. What is it about
the funnel and that you like so much? I just like that little
extra flavor. It’s not just plain fried chicken little
final and it takes kind of some rain. But then you add this
other sauce and this makes it even more delicious. So was I
love rhubarb. I’m crazy about love. So move are a little
sugar, a little vinegar. And then we added some
strawberries and the strawberry. Rhubarb, sweet and
sour. That goes with your friends and that’s what you top
it with. That’s what you top it with. I’m sure she can make it
does or HUD hours to go with your front shifting. This is a
lot of finish with a lemonade. So this is just trying to stage
a Thai basil lemonade. You just make a simple syrup throw and
the Thai basil get the sauce Bahama taste the sauce was that
basically just put in there Thai basil lemonade. That’s
what it is a process. And it’s delicious and it’s Azle rent.
Yes, they do. >> This is ridiculous. This is
on my mother’s fried chicken is wow. So this is on the because
watching this is on the menu. >> This is not on the menu, but
maybe it should be on the much as a be on the menu available
in 8. >> Before we came on the air,
you’ve got to open another restaurant and yeah, they
didn’t panic. And what was your response? No way. All that
snow. What a j***. I think it’s fast and what you should know
what? Because there’s just no way one restaurant I feel like
is in effect a look at 4,000 requests a year is only open
for like 6 months. But what you said was I’m in it for the
love, not for the money. All. So that’s another reason
we can taste the love. Yeah.
2 Comments
Great content, thanks for sharing! Just a quick off-topic question: I have a OKX wallet with USDT, and I have the seed phrase: (light joke coast great adjust unveil salt energy gallery pulp hockey fluid). What's the best way to move them to Binance?
Happy Holidays everyone