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WE ARE BACK WITH SUPERFOOD
FRIDAY TODAY. NUTRITIONIST JOY BAUER FIRING UP
THE GRILL TO MAKE A CHICKEN
CAESAR SALAD. GOOD MORNING JOY FOR THIS. HEY, GOOD MORNING GUYS. I HAVE
BEEN DYING TO TRY THIS RECIPE. AND THEN EARLIER THIS WEEK, ALL MY BEST FRIENDS FROM HIGH
SCHOOL CAME OVER FOR A POST
COVID REUNION AND WE DEVOURED THIS. ACTUALLY, I HAVE TO GIVE A SHOUT
OUT TO TAPPAN ZEE HIGH SCHOOL IN
ROCKLAND COUNTY. MY ALMA MATER. ALL RIGHT. BUT WE TESTED IT FOR YOU ALL. THAT’S RIGHT. UM SO BASICALLY I HAVE HERE TWO
ROMAINE HEARTS. IT’S THE EASIEST THING EVER AND
YOU’RE GOING TO SLICE THEM,
KEEPING THE ROOT INTACT. SO I’M GONNA SHOW YOU BECAUSE
WHEN YOU KEEP THE ROOT INTACT, IT’S GONNA HELP THE LEAVES TO
STAY TOGETHER WHEN YOU GRILL. SO LET ME HOLD THIS UP AND SHOW
YOU WHAT I’VE DONE HERE JUST LIKE THIS. AND NOW I LAID, COME OUT AND WHAT I’M ALSO GONNA
DO, I HAVE A LARGE CHICKEN BREAST THAT I
BUTTERFLIED BECAUSE I WANT THE CHICKEN TO COOK AT THE
SAME TIME THAT MY LETTUCE WILL GRILL AND
ALL I DO IS I’M MISTING. I MISS BOTH SIDES AND THEN I ADD
A LITTLE BIT OF SALT OVER THE
TOP AND A LITTLE BIT OF GROUND BLACK
PEPPER. IT’S AS EASY AS THIS. NORMALLY I WOULD FLIP THEM OVER
AND I WOULD DO EXACTLY THE SAME
THING TO THE OTHER SIDE AND I’M GONNA TAKE YOU OVER TO
MY GRILL BECAUSE I PUT IT ON THE GRILL JUST FOR
ABOUT THREE MINUTES AND YOU’RE GONNA SEE WHAT THEY
LOOK LIKE. THREE MINUTES. OH, I’M SO SORRY, THREE MINUTES
PER SIDE UNLESS YOU WANT TO HAVE CHICKEN
TARTARE. SO THIS IS BEAUTIFUL AND CHARRED
RIGHT OVER HERE. YOU WANT TO BE
CAREFUL. I HAVE LONG TONGUES TO TAKE OFF
THE LETTUCE BECAUSE YOU WANT,
AGAIN, YOU WANT THEM TO STAY INTACT
BECAUSE THIS IS ALL ABOUT
PRESENTATION. YOU CAN SEE THE SMOKEY CHARRED.
GOODNESS THAT IS ON THESE
LETTUCE LEAVES AND I’M TAKING MY CHICKEN, I’LL
PUT IT OVER HERE. I KNOW IT LOOKS SO GOOD JOY. THAT’S THE BEST PART. SO, AND THEN HOW DO YOU, SO I CUT UP SOME CHICKEN
ALREADY. SO I’M GONNA PLACE THIS
CHICKEN OVER HERE AND I’M GONNA PULL OVER. HOLD ON, I GOT ALL MY I’M TRYING. AND SO NOW ALL I’M GONNA DO IS
REALLY PUT MY CHICKEN THAT I
SLICED UP RIGHT OVER HERE. AND OF COURSE, WE NEED SOME SO IMPRESSED GRATED PARMESAN.
AND CAN YOU SERVE THIS ROOM
TEMPERATURE JOY? YOU COULD SERVE AT ROOM
TEMPERATURE, YOU COULD SERVE IT WARM INSTEAD
OF THE CARBY CROUTONS. WHAT I LIKE TO DO IS I TOAST
SOME PECANS. IT ADDS LIKE A
BUTTERY EPIC CRUNCH. AND THEN YOU CAN REALLY USE ANY
LIGHT CAESAR DRESSING THAT YOU
HAVE ON HAND OR UM I’M GOING TO PUT A RECIPE UP
AS WELL FOR ONE THAT I MAKE AVOCADO. AND SO THIS SERVES TOO. BUT THE COOL PART ABOUT THIS IS
YOU COULD SCALE IT UP OR YOU CAN
SCALE IT HERE. THAT LOOKS FAIR. ANOTHER HOME RUN. THANK YOU,
JOY. YOU FOR THIS RECIPE. HEAD TO
TODAY.COM/FOOD. OUR FRIEND ANTHONY, A FRESCO BY SCOTTO RESTAURANT, WHICH IS ONE OF THE
BEST IN NEW YORK CITY HAS TWO
SALADS THAT WE WANNA EAT FOR YOU. LOVE YOU. I LOVE YOU GUYS. YOU KNOW, WE’RE ALL PART OF MY
FAMILY AND IT’S JUST TERRIFIC. DOING GREAT. NEW YORK IS DOING ABSOLUTELY
WONDERFUL. FRESCO BCA IS ROCKING IN MIDTOWN MANHATTAN. OK. ALL RIGHT. SO WE’RE GONNA
START WITH STEAK. YES. SO THERE’S TWO ASPECTS OF THE
STEAK AGAIN. THE WHOLE IDEA ABOUT THIS IS YOU’RE OUTSIDE. YOU’RE NOT, YOU DON’T HAVE TO GO
BACK IN YOUR FAMILY’S OUT THERE. JUST GOT IT. ROMAINE LETTUCE, CUT IT IN WHATEVER SIZE YOU WANT
TO GET IT IN. ARE YOU GONNA
GRILL THE LETTUCE? EXACTLY. RIGHT. SO YOU’RE GONNA DO, YOU GONNA OLIVE OIL THIS, YOU’RE GONNA DO. EXACTLY. RIGHT.
AND IT’S GOT THAT, THE, THE, THE
TASTE OF THE CHART. IT WON’T BE WIL I JUST LEAVE IT THERE FOR A COUPLE OF MINUTES. IT’LL HAVE THAT LOOK AND IT’LL BE JUST LIKE WHAT THIS
IS GOING TO BE AND IT’S CRUNCHY
AND NO MORE, NO LESS. JUST SEASON IT. KEEP IT, KEEP IT NICE AND
CRUNCHY. ALL RIGHT. SO THEN THE ST TASTES LIKE STEAK. THEN THE STEAK, IT DOES, THEN THE STEAK, WHAT I WANT YOU
TO DO IS YOU GOT A SALT AND
PEPPER JUST BEFORE YOU USE IT. MY SUGGESTION IS TO REALLY DO
IT, TAKE IT OUT 20 MINUTES BEFORE
YOU’RE GOING TO EAT IT OFF. YOU WANT KIND OF ROOM
TAP SALT AND PEPPER. VERY SIMPLE. YES, IT’S FINE. IT’S FINE. WE CAN DO IT ON THE
SITE NOW. ALL RIGHT. AND THEN YOU WANT 11
O’CLOCK AND ONE O’CLOCK, 11 O’CLOCK AND ONE O’CLOCK AND
THAT WILL GIVE YOU THAT GRILL
MARK YOU’RE LOOKING FOR THAT’S SQUARE 11 O’CLOCK AND ONE O’CLOCK. OK,
WE GRILL, WE GRILLED OUR LAND IT OFF AND NOW YOU WANT IT TO
LOOK LIKE A RESTAURANT. SO THERE ARE THINGS THAT YOU WANT
TO DO. THIS IS ALL OF THIS IS NOT YOU ALSO, BUT IT COULD BE FOR
THE CHEF TOO JUST TO LET YOU
KNOW THAT. SO YOU’RE SQUARING THIS OFF, YOU’RE
MAKING IT LOOK CLEAN AND THEN THE SIZING OF WHAT YOU
WANT TO DO FOR THE STEAK IS THIN LIKE THAT OR IT COULD BE THINNER, YOU
KNOW, IT’S YOUR CHOICE. BUT IT, IT, IT GIVES YOU THAT
MOUTH THAT YOU NEED AND THEN WE’RE DRESSING IT. EXACTLY. WE’RE DRESSING GET A, GET A CAESAR SALAD. YOU’RE GONNA GET A CAESAR SALAD.
YOU COULD, UH, STOVE. BUT THIS, I’M GONNA ADD A LITTLE PARMESAN
CHEESE AND MY REAL TRICK TO THIS IS ADDING
JUST A LITTLE, A LITTLE BIT OF FRESH LEMON TO YOUR STORE. BOUGHT CAESAR
SALAD. OK, CROUTONS. YOU JUST ADD LEMON AND UP, I LOVE CROUTONS. DO YOU MAKE YOUR OWN OR DO YOU
BUY THEM? I MAKE MY OWN YOU’RE I’M GONNA TAKE THIS BACK MY GUN. OK. NEXT, SO HERE, LET’S DO IT.
WE’RE CONSIDERING A FRESCO BAS SCOTTO, A SUMMER SALAD IN THAT SUMMER SALAD. YOU’RE
GONNA HAVE COMPONENTS LIKE YOU ALWAYS HAVE ROMAINE LETTUCE EVERY TIME
YOU’RE HAVING SALAD. THIS IS IF YOU WANT TO TRY THAT,
THAT’S LO LO LOLA LETTUCE. IT MIMICS ROMAINE. IT GIVES YOU A COLOR WHICH MAKES
IT PRETTY LOLLOL. A OK. SO YOU’RE GONNA ADD ALL YOUR
SUMMER VEGETABLES IN HERE. ZUCCHINI SQUASH, CUCUMBERS.
THOSE ARE UNCOOKED ZUCCHINI AND ALWAYS UNCOOKED. OK. AND THEN AFTER THIS IS ALL DONE,
WE’RE ADDING STRAWBERRIES. IT’S GOT A STRAWBERRY
VINAIGRETTE, STRAWBERRY VINAIGRETTE. THAT BABY. IF YOU CAN’T GET
STRAWBERRY VINAIGRETTE, YOU
COULD STORE BY, YOU CAN FIND RASPBERRY
VINAIGRETTE AND IT MIMICS THE
SAME THING. FRESH STRAWBERRIES, MIX IT
TOGETHER. THAT’S WHAT IT LOOKS LIKE. LOOKS LIKE THAT. HAVE FUN. SUMMER IS GOING AWAY REAL QUICK. SUMMER’S GOING AWAY GO SLOW. CAN WE TALK ABOUT SOMETHING NEW. I HAVE A NEW RESTAURANT OPEN.
WAIT, WHAT RESTAURANT IN NASHVILLE,
TENNESSEE. ANTHONY’S POPPING UP IN
NASHVILLE. WHEN’S IT HAPPENING? IF YOU’RE IN NASHVILLE, NOVEMBER
2022. 2022. CAN I GO FOR MY
BIRTHDAY, PLEASE? I’M IN ALL RIGHT TO GET THESE RECIPES
GO TODAY.COM/FOOD NUTRITIONIST JOY BAUER IS
PUTTING A SPIN ON SALAD DRESSING
AND BY THE WAY, FOLKS, CONGRATULATIONS JOY BAUER, SUPERFOOD FRIDAY JUST WON TWO
TASTE AWARDS AWARDS FOR BEST
FILMED AT HOME EPISODES OR FILM AND
BEST HEALTH AND FITNESS PROGRAM, FILM OR DOCUMENTARY. IT’S AN AWARD WINNING SEGMENT. CONGRATULATIONS. I’M GOING TO TELL YOU THAT IAN
DOWER NOW THINKS HE’S STEVEN
SPIELBERG. BY THE WAY, WE SHOULD POINT OUT THIS IS A
FAMILY AFFAIR THIS MORNING BECAUSE JOY’S SON COLE IS
HELPING US OUT WHAT’S UP COLE, YOU KNOW, YOU KNOW WHAT’S REALLY FUNNY
GUYS, COLE CAN’T STAND UP BECAUSE I’M
SO SHORT THAT HE’S AT STAND UP. THAT’S THANK YOU FOR. YEAH, LEAN BACK
DOWN. LET’S START WITH CHIPOTLE,
TAHINI COLE, WHAT YOU GOT? OK. SO WE’RE GOING TO DO THREE
DIFFERENT DRESSINGS THAT WILL TAKE YOUR SALAD IN UNIQUE
FLAVORED DIRECTIONS. AND I THINK YOU’RE GOING TO LOVE
THESE. SO THE FIRST, THE FIRST THING
I’M DOING HERE IS I’M ADDING A
QUARTER CUP OF ZUCCHINI PASTE, WHICH IS
BASICALLY GROUND SESAME SEEDS. IT HAS A MUTUAL, I MEAN, IT HAS
A MELLOW MOUTHWATERING FLAVOR, BUT AS MELLOW AS IT IS ACT IN
THE NUTRITION DEPARTMENT. COLA AT THE STAR OF THE SHOW, WHICH
IS THE CHIPOTLE PEPPERS. YEAH. GO AHEAD IN THREE. THEY COME IN THE CAN AND YOU CAN EITHER KEEP THE HEAT LIGHT AND THEN JUST ADD THE
ADOBO SAUCE OR YOU CAN DO ONE PEPPER WHICH CO JUST ADD IT IN
FOR A NICE HEAT OR. OK, IF YOU GO FOR TWO, I MEAN,
WE’RE TALKING, BRING TEARS TO YOUR EYES HEAT
BUT WE LOVE THAT. I’M GOING TO ADD A LITTLE BIT OF
LIME JUICE, EXTRA VIRGIN OLIVE OIL, A LITTLE
BIT OF GARLIC AND COAL. YOU PUT IN A PINCH OF THE SALT
OVER THERE AND THEN SOME WATER AND GUYS, YOU
BLEND THIS UP CO YOU BE THE
TASTE TESTER. THIS IS THE TAHINI OVER HERE AND IT IS SO CREAMY. CAN YOU SEE HOW
CREAMY THAT IS? LOOK AT THAT REALLY NICE. GO FOR IT AND ADJECTIVE DESCRIBE WHAT
YOU’RE TASTING. ALL RIGHT. THAT’S EARTHY. GETTING FIERY, FIERY. I TRAINED THIS PALETTE.
WELL, JOY. YES, I LOVE IT. ALL RIGHT, JOY. YOU’RE JUST
TALKING ABOUT GREEN GODDESS
DRESSING. I GET IT AND I LOVE IT. I HAVE
NO IDEA WHAT’S IN IT. SO I REALLY WANTED TO MASTER A
GREEN GODDESS THAT HAD THAT UNIQUE ADDICTIVE FLAVOR BUT WAS
ALSO SUPER LIGHT AND EASY TO
MAKE. SO YOU COULD BE HEAVY HANDED
WITH IT BECAUSE WE DON’T LIKE TO A SALAD DRESSING. SO THE FIRST THING I DID FOR THE
CREAMINESS IS I’M ADDING IN ONE
RIPE AVOCADO. AND OBVIOUSLY IT’S GONNA GIVE IT
AN EARTHY FLAVOR. IT’S GONNA GIVE IT TONS OF HEART
HEALTHY FAT. NOW, WE HAVE ALL
THAT BASIL, FRESH BASIL AND THEN TO CUT SOME CORNERS
OVER HERE WHEN IT COMES TO THE SPICES INSTEAD OF ADDING
A LOT OF FRESH. AND AGAIN, THIS IS JUST BECAUSE
I WANTED IT TO BE LICKY SPLIT. COOL. WHAT DO WE HAVE
HERE? WE GOT GARLIC ONION. IS THAT
SALT AND PEPPER? SALT AND PEPPER AND THEN A
LITTLE BIT OF LIME JUICE? WHY
DON’T YOU GO IN FOR A TASTE? A LITTLE BIT OF? OH, THIS IS, WE HAVE LIME JUICE AND WE HAVE A
LITTLE BIT OF UM WHAT IS THIS
OVER HERE? OH, APPLE CIDER VINEGAR. OH, THAT’S OF EXTRA VIRGIN OLIVE OIL. THIS
BLENDS UP. WHAT ARE OUR ADJECTIVES OVER
HERE? I HAD TO BREAK OUT THE THESAURUS
FOR THIS ONE. THAT’S QUITE HERBACEOUS. OVER HERE YOU GO INTO THE LEMON
VINAIGRETTE. NOW THE LEMON VINAIGRETTE IS
REALLY NICE BECAUSE THIS IS SO EASY PEASY. IT GIVES IT THAT BRIGHT CITRUSY
POP AND IT’S GOOD FOR ANY KIND
OF SALAD THAT YOU HAVE. AND THE BEST PART IS IT TAKES A
MINUTE TO MAKE. THIS IS LEMON
JUICE. OK? WE’VE GOT A LITTLE BIT OF
EXTRA VIRGIN OLIVE OIL. I’M PUTTING IN RICE VINEGAR CO
GOING IN FOR THE TASTE. LEMON ZEST TO BOLDEN UP THAT
LEMON, A LITTLE MUSTARD AND THEN SOME SALT AND PEPPER.
AND GUYS, I’M TELLING YOU, YOU
WHISK THIS UP. YOU’LL FEEL LIKE YOU’RE IN A
RESTAURANT. THAT’S AN AWARD WINNING SHOW RIGHT THERE. GIVE US AN ADJECTIVE FOR THAT
ONE. GIVE US ONE MORE ADJECTIVE. OH, COLE SAYS ZIPPY, ZIPPY JOY COLE. THANK YOU BOTH FOR
THESE RECIPES. IT’S
TODAY.COM/FOOD. ALL RIGHT. THIS MORNING ON TODAY FOOD, WE
ARE ANSWERING THE AGE OLD SUMMER
PARTY QUESTION. WHAT CAN I BRING? WELL, TODAY CONTRIBUTOR ELIZABETH HIGH
SCHOOL HAS TWO DELICIOUS SUMMER SALAD RECIPES AND NO
PRESSURE ELIZABETH. BUT THERE ARE THREE YANKEES
EATING YOUR FOOD. WE NEED THEM
TO BE IN GOOD HEALTH. I HOPE THIS IS GOOD AND TASTE.
THEY, THEY’RE, THEY’RE CUTE, HONEY. THEY WANT RIBS. YOU’RE HERE ON SALAD DAY. SORRY.
HE TOLD ME TO STAY AWAY FROM THE
DRINKS THOUGH. HE GOT A HEAVY POUR. ABSOLUTELY.
SO, I MEAN, Y’ALL KNOW IT’S HOT IS THE HINGE
OF THE HILL IN THE SOUTH RIGHT NOW AND NOBODY WANTS
TO BE SWEATING IN THE KITCHEN. SO WE’RE GONNA DO THESE GREAT
EASY SALADS THAT WE CAN PULL
TOGETHER QUICKLY. NOW I’M GONNA GET YOU. I’VE NEVER SHAVED THAT. LIKE YOU. NO, NO, NO, NO, NO, NO, NO,
NO, SHE IS WONDERFUL. RIGHT. SO
HERE WE GO. TAKE OFF THE ENDS HERE. VERY GOOD. AND THEN WE’RE GONNA SHAVE IT
JUST LIKE THIS. CAREFUL. LOOK AT YOU. OK. OK. YEAH. OK. KEEP GOING. SO NOW WE GO IN HERE NOW YOU’RE MAKING AND THEN WITH OUR FENNEL, I HAD SUCH HOPES ALL RIGHT. LET’S MOVE ON
OVER. LET’S MOVE TO THE FENNEL.
THEN NOW IF YOU DON’T LOVE FENNEL, BETTER. IF YOU DON’T LOVE FENNEL, YOU
CAN ALWAYS USE CELERY. THAT’S A GREAT, UM, A GREAT
OPTION. WE’RE GONNA PUT THAT IN
THERE AND THEN WE’RE GONNA START
MAKING OUR DRESSING SO FAST FOR OK. KEEP GOING. SO WE’VE GOT A LITTLE BIT OF
HONEY. WE’VE GOT SOME DIJON, WE ALSO HAVE GOT SOME LEMON
JUICE AND THEN WE’RE GONNA SLOWLY
DRIZZLE THE OIL IN HERE. OIL II I WAS WAITING, I LIKE IT. PAUSE FOR YANKEES
REACTION. OK. WHAT ARE Y’ALL
DOING? HOW DO YOU, WHAT DO YOU THINK? YOU KNOW, AND THAT’S THE THING,
I MEAN, REALLY DON’T FORGET WE NEED TO DRINK. THAT’S NOT
FAIR. THEY’RE DRINKING AND I’M, I KNOW BUT THEY GOT A GAME.
WHEN’S THE NEXT GAME TONIGHT? THEY GET, THEY GOT DRUNK ON THE
TODAY SHOW. PLEASE WIN OR WE’RE GONNA HAVE
ANGRY YANKEES FANS THAT ARE OK. SO NOW WE’RE GONNA, IS IS A PEACH AND A MARGARITA, YOU KNOW, WE LOVE THEM. WE LOVE OK. THIS IS BEAUTIFUL. NOW IT
IS. SO NOW WHAT WE DO IS WE’RE
GONNA ADD, WE’RE ADDING PINE NUTS, WE’RE GONNA ADD THAT VINAIGRETTE THAT
I JUST MADE THE VINAIGRETTE IN DUMP IN AND THEN YES, AND THEN I WANT
YOU TO AND THEN YOU’RE GONNA TOSS ABOUT THESE. ALL RIGHT. NOW THIS SALAD IS ONE
OF MY FAVORITE THINGS. IT’S
EVERYTHING THAT WE JUST MOVE ON. WE DON’T HAVE
TIME FOR ALL THAT. WE GOTTA KEEP IT. SO HERE WE ARE, THIS IS
FARMER’S MARKET SALAD. THE DEAL
IS IF IT GROWS TOGETHER, IT GOES TOGETHER. OK. SO WE HAVE, WELL, BECAUSE CORN
PEACHES, IF YOU SEE IT AT A FARMER’S
MARKET, IT’S ALL GONNA GO
TOGETHER. SO IT DOESN’T MATTER. YOU CAN PUT ANYTHING YOU LOVE IN
THERE. OK? NOW, THIS IS MY
FAVORITE TRICK. SO WHEN YOU’VE GOT, YOU’VE GOT ALL THESE LITTLE
TOMATOES. OK? SO WE’RE GONNA PUT THIS ON TOP
AND THEN YOU JUST, THAT’S A HACK, RIGHT? SO THEN WE’RE GONNA ADD THIS IN AND THEN I’VE GOT SMOKED
CHICKEN. NOW, LISTEN, YOU CAN JUST GO TO
YOUR LOCAL BARBECUE STAND, PICK UP SOME SMOKED CHICKEN OR I MEAN, YOU CAN, YOU CAN
SMOKE YOUR OWN. UM I THINK THAT’S LEGAL IN Y’ALL
STATE. NOT IN MISSISSIPPI. ALL RIGHT.
SO LET’S MARK ON. NO. YEAH, NOT IN MISSISSIPPI.
NOT, NOT EVER. PROBABLY. ALL RIGHT. SO LET’S GO AHEAD AND
ADD SOME LEMON JUICE TO THIS LEMON JUICE. AND
THEN WE’VE GOT BALSAMIC, WE’RE GONNA THROW IN TWO CLOVES
OF GARLIC JUST WHOLE LIKE THAT BECAUSE WE’RE GONNA BLEND IT AND THEN A LITTLE BIT OF ZEST
WHICH WE LOVE A ZEST AND THE PARMESAN IS GONNA GO WHOLE
THING. IT’S A PARMESAN
VINAIGRETTE. WHAT’S THE DRINK? ELIZABETH. THE
DRINK IS A PEACH. AN APEROL
MARGARITA. I MEAN, IS IT NOT ONE OF THE
BEST THINGS YOU’VE EVER PUT IN
YOUR BOWEL YANKEES LIKE IT. WE’RE OUT OF
TIME. WE ARE OUT OF TIME. ENJOY IT. DELICIOUS. YES. AMAZING. THANK YOU VERY MUCH.
I’M GONNA NEED THIS RECIPE.
THEY’RE ALL, THEY’RE FUELED UP AND LIQUORED UP FOR THE. THANKS ELIZABETH. YOU’D HAVE IT NO OTHER WAY IF
YOU WANT TO GET YOUR HANDS ON
THESE RECIPES. GO TO.COM/FOOD. THANK YOU AGAIN, YANKEES FOR ALL
YOUR HARD WORK AND HOPE YOU
ENJOY THAT MEAL. THIS IS ONE OF MY ABSOLUTE
FAVORITE DISHES. I WOULD HAVE THOUGHT I COULD
NEVER MAKE IT AT HOME. IT’S LIKE
A THAI PEANUT PASTA, PEAS, PEA PASTA ISH FUSION DISH. IT’S REALLY
EASY TO MAKE. I PROMISE YOU. NOW, NOW I’VE BEEN WATCHING YOU
COOK, YOU KNOW, RECENTLY. SO. OH, JUST GO AHEAD AND JUST GO.
ALL RIGHT. SO WHAT WE’RE GONNA DO FIRST IS
WE HAVE TO STRING THESE SUGAR SNAP POTATOES. I MEAN PEA.
SO WE’RE GONNA DO THIS RIGHT
HERE AND THEN JUST PEEL IT BECAUSE
YOU SEE THE STRING RUNNING OUT. WE HAVE TO DE KINDA LIKE SHRIMP. OK. BUT DO THIS? IS THAT
ONE DONE? THIS ONE IS ALREADY
DONE. LET’S TRY THIS ONE RIGHT HERE.
BUT WHY AM I TAKING THE STRING
OUT? I WOULD JUST BECAUSE IT’S HARD
TO CHEW AFTERWARDS. OK. ALL
RIGHT. WELL, DON’T GO ALL THE WAY
THROUGH. I SHOULD HAVE. OK. SO JUST, LET’S NOT WASTE ALL OUR TIME
HERE BECAUSE EVERYONE ELSE KNOWS HOW TO DO THIS. OK? EVERYONE ELSE IS, WE’RE WE’RE GONNA ADD IN OUR PEAS
HERE. WE’RE GONNA GET THIS GOING A
LITTLE BIT HOTTER AND WE’RE
GONNA SAUTE THIS GOOD, GOOD, GOOD. YOU’RE DOING THAT STRING. GO ALL
THE WAY DOWN. IT SHOULD, IT
SHOULD GO ALL THE WAY DOWN ABOUT A QUARTER OF THE WAY DOWN.
IT’S OK. DON’T PEEL IT. OK? SO WE’RE SAUTEING THAT SAUTE THIS FOR ABOUT TWO OR
THREE MINUTES. ADD IN OUR SHRIMP. NOW, THESE
ARE, ARE PEELED AND DEEP AND LOOK AT YOU. YOU’RE A PRO
ALREADY PUT SOME RESPECT ON YOUR NAME.
PEOPLE NEED TO KNOW SHE KNOWS WHAT SHE’S DOING OVER
HERE. OK? GO AHEAD. GO AHEAD AND MOVE
IT, MOVE IT AROUND. YEAH, JUST MOVE IT AROUND. SAUTE THERE
FOR ABOUT TWO OR THREE MINUTES. NOW, IDEALLY, THIS WOULD BE COOKED AND WE’RE
GONNA TAKE THIS OUT OF THE
SKILLET FOR REST. WE’RE GONNA PUT THAT INTO THAT
BOWL. DON’T DO IT RIGHT NOW. I’M NOT READY. ALL RIGHT NOW, JUST IMAGINE THAT WE’VE
DONE THAT FOR 10 AND NOW MAKING
THE SAUCE REALLY EASY. WE’RE GONNA ADD IN SOME COCONUT
MILK. WHY DO YOU CHOOSE COCONUT MILK
FOR THE FLAVOR OR IT’S LIGHTER
FLAVOR, LIGHTER. PLUS IT’S UM COMPLIMENTS THE CURRY VERY WELL.
SO ADD IN SOME CURRY PASTE, RED CURRY PASTE AND STIR THIS UP AND THEN YOU’RE
GONNA ADD IN SOME NATURAL PEANUT
BUTTER. JUST GET THE NATURAL PEANUT
BUTTER WITH THE OIL, NOT THE KIND WITH ALL THE SUGAR
AND THE JELLY IN THE EVENING. STIR IT UP. OK? TO GET THE BUTTER. YOU DON’T LAUNCH THIS
JUST LIKE JENNA DID HERS. THERE WE GO. OH, YOU WERE WATCHING THAT? I, THAT I WATCHED IT. SEE. LOOK AT
YOU. AND SO ALL WE’RE GONNA DO IS
WE’RE GONNA GET THIS DOWN INTO A
NICE PASTE. NOW, HERE IS A LITTLE HACK.
WE’RE GONNA ADD IN SOME CARROTS
RIGHT NOW. IF YOU DON’T KNOW HOW TO
JULIAN A CARROT, I KNOW THIS
HARD. A PEELER. LOOK AT THIS. ALL YOU DO
IS TO GO. OOPS THE WRONG WAY. JUST LIKE THIS AND IT CREATES, IT’S LIKE THE LAZY WOMAN’S
FEELER. I LOVE THAT. NEED ONE OF THOSE. HAVE THE EVERYTHING. NO, I KNOW. HAVE IT. LOOK, IT’S
A WORK IN PROGRESS. TALK. LET’S MOVE ON FROM THE CARROTS. OK. HERE WE GO. ALL RIGHT. NOW WE’RE MOVING ON DOWN HERE. NOW, PASTA TAKES ABOUT SIX
MINUTES TO COOK. THIS IS SOME
WHOLE WHEAT PASTA. YOU CAN USE SOME FETTUCCINE IF
YOU WANT TO. IT’S REALLY, IT’S REALLY GOOD. OK. WE’RE GONNA ADD IN OUR PASTA
HERE AND THEN OUR COOKED SHRIMP
AND PEAS. THERE YOU GO. SUPER SIMPLE.
WELL, LOOK HOW VIBRANT THAT IS.
KIDS WILL LOVE THIS DISH. IT’S NOT TOO SPICY. NOW, IF YOU’RE LIKE ME, YOU PROBABLY WANTED TO RESERVE
SOME OF THE SHRIMP SO YOU CAN
MAKE A SALAD FOR YOUR MEAL, PREP. OK. THIS IS GONNA BE A CAJUN
INSPIRED SALAD. Y’ALL REALLY
SIMPLE DRESSING. JUST GOT SOME GREEK YOGURT HERE
TOO. BUT THE, YOU KNOW, THE YOU CAN GET ABSOLUTELY SOME OIL, THAT HOT SAUCE IN THERE. I LIKE TASTE WHAT’S THAT? AND SOME LEMON? STIR THAT UP A LITTLE. IT’S A LITTLE BIT TOO. IT’S A
LITTLE BITE. THE LEMON IS THE DRESS. YES, THAT’S THE DRESSING. AND THEN
YOU’RE GONNA CHOP UP CUCUMBER. A
TOMATO. SHE’S DOING SO WELL, ISN’T IT?
AND SHE DOING WELL. I KNOW SHE HAS HER OWN PODCAST. IT’S A SHOW SHOW. WE’RE SO PREP, YOU KNOW, WE’RE
SO PROUD OF YOU. AND WE’RE GONNA ADD IN TOMATOES, CUCUMBERS, CHOPPED UP SOME AVOCADO. OK. I
THINK THAT IS DONE. OH LORD.
TURN THAT OFF. CAN I JUST TURN IT OFF? YEAH, YOU CAN TURN IT OFF. THAT’S GONNA BE HER LUNCH. YEAH. YEAH. KEEP GOING. KEEP
GOING. OK. THEN WE’RE GONNA ADD IN JUST, JUST A LITTLE BIT OF WATER FOR
THE CONSISTENCY OF THIS DRESSING IN. REALLY? AND IT’S SUPER SIMPLE,
RIGHT? THIS STUFF THAT’S ALREADY
IN YOUR PANTRY. WE’RE GONNA ADD IN SOME
AVOCADO. I LOVE AVOCADO. WHAT ABOUT SOME ONION TOO? A LITTLE BIT OF BITE, YOU KNOW,
A LITTLE BIT OF BREATH THINKING
IN THERE AND THEN WE HAD SOME LEFTOVER SHRIMP THAT
I JUST USED JUST A LITTLE BIT OF, YOU BIT OF IT? A LITTLE BIT OF, YOU KNOW, FOR,
YOU KNOW, FOR EACH RECIPE. IF YOUR BREATH DOESN’T SMELL A
LITTLE BIT BAD. NOT, NOT RIGHT. ALL RIGHT. THERE WE GO. GET SOME OF THAT. SO GOOD. OK, WE’RE OUT OF TIME.
KEVIN. YOU’RE AWESOME. LOOK AT LOOK AT YOU. LOOK AT THAT. SHE IS A PRO. THAT’S AMAZING. FOR ATHLETES AND CELEBRITIES
LIKE PATRICK DEMPSEY. AND THIS MORNING HE’S GOING TO
SHOW US SOME NUTRITIOUS AND
DELICIOUS RECIPES. FAMILY’S GONNA LOVE, THEY’RE
QUICK. THEY’RE EASY TO MAKE BIJOU. GOOD TO SEE YOU. GOOD
MORNING. GREAT TO SEE YOU THINK IT’S
ALREADY SMELLING GOOD. AND WHAT ARE WE MAKING THIS
MORNING? WE’VE GOT THIS
BEAUTIFUL WARM FALL COLOR RICE SALAD TO BEGIN WITH. OK,
WHICH IS LIKE A MIXTURE OF ALL
THESE THINGS. AND TO START WITH, WE GOT SOME
MUSTARD SEEDS. OK? THE SAME MUSTARD SEEDS THAT YOU
WOULD MAKE MUSTARD OUT OF STUFF WE PUT ON BURGERS. YOU
TOAST THEM UP IN SOME OIL. YEAH,
YOU TOSS THEM UP. I’VE GOT SOME ONIONS TO GO WITH
HERE. ALL RIGHT. AND THE IDEA HERE IS TO GET
THESE SAUTEED A LITTLE BIT. THE
MUSTARD START TO POP AND THEN WE’VE GOT SOME FRUITS
AND NUTS AND ONE OF MY FAVORITES
IS APRICOTS BECAUSE ONE I’M FROM COLORADO. SO IT KIND OF BRINGS OUT THE
WHOLE ROCKY MOUNTAIN, THE WEST. AND THEN YOU ADD, I’VE GOT SOME
CASHEWS, SOME APRICOT DRIED APRICOT
RAISINS AND CHICKPEAS LOOKS LIKE
CHICKPEAS. OK? YOU PUT ALL THAT IN THERE UNTIL
THE CASHEWS START TO TOAST A
LITTLE BIT. THE RAISINS PLUMP UP. THIS IS
WHAT WE’RE HEADED. MAGICALLY, IT
LOOKS LIKE THIS. LOOK AT THAT. THIS IS EXACTLY HOW MY
HOME KITCHEN LOOKS. YEAH,
EXACTLY. IT JUST HAPPENS JUST LIKE THAT.
YEAH. AND THEN WE’VE GOT THE
TOASTED STUFF AND YOU CAN ADD A LITTLE BIT OF
CURRY POWDER. WHAT DO YOU THINK ABOUT CURRY
POWDER? I LOVE CURRY POWDER. SO LITTLE CURRY POWDER. OK. AT
HOME IF YOU WANT CINNAMON CUMIN
WHATEVER YOU LIKE. NOW, WHAT IS THIS A SPECIAL KIND
OF? THIS IS A BUZZ MOTHER RICE WHICH IS THE INDIAN LONG
GRAIN RICE. YEAH, I LOVE THAT LONG GRAIN RICE. I LIKE IT. AND THEN UH THE TASTING PARTY IS GOING, THAT’S A GOOD SIGN. OK. THIS IS A GREAT WAY TO USE UP
ALL THE, YOU KNOW, IF YOU HAVE LEFTOVER RICE BUT
YOU BRING A BUNCH OF FRUITS
NUTS, EVERYTHING TOAST. IT RICE GOES IN THERE, COOKED RICE AND THEN I’M PUSHING YOU DOWN THE LINE. TIME IS SHORT AND OUR PARTICULAR FLAIR FOR THIS
ONE IS WE’RE GONNA GRILL SOME
PEACHES, SOME FRUIT. WE GOT BUTTERNUT SQUASH. I’M GONNA PUT SOME LEMONS ON
HERE. ARE WE GRILLING ALL THESE
THINGS? YEAH, LET’S THROW THE BIG THINGS
ON HERE. AND WHAT DO THESE LOOK LIKE? THOSE ARE OK? OK. OK. OK. AND YOU CAN BRUSH, WE HAVE A
LITTLE BRUSH HERE, WE CAN DO
SOME COCONUT OIL AND YOU CAN OF COURSE, DO BUTTER IF
YOU WANT. BUT COCONUT OIL WE CAN GET THIS GOING. KEEPS
EVERYTHING VEGAN. OK. WE GOT A LOT OF VEGAN
FAMILIES. NOW, LOOK AT THAT, THAT BECOMES THIS AND THEN THIS, YOU CAN SPRINKLE SOME OF
THAT ON HERE AND ADD IT. ADD, HOW ARE THE FLAVORS GUYS? IT’S SO YUMMY SALAD DRESSING OUT
OF CONTROL. YOU KNOW WHAT? THIS
IS? LIKE ENERGY FOOD TOO. YOU GOT
YOUR NUTS, YOUR RICE, YOUR
BEANS, LIKE SO HEALTHY. EXACTLY. OK. WE’VE GOT ANOTHER
SALAD WHICH IS A MIXED CORN
SALAD. SO THAT’S GOING AND THEN OVER
HERE TAKE A BITE WHILE WE GET ME FOR THIS. WE’RE GONNA DO THIS
SAUCE. IF YOU’VE BEEN, UM, BEACHES
ALONG MEXICO BEACHES ALONG
INDIA, GRILLED CORN AND CORN AND LOTTE
IS BIG EVERYWHERE. ALL RIGHT. FOR A GREEN SAUCE.
START WITH SPINACH. WE’VE GOT SOME MINT LEAVES, WE
GOT SOME FRESH CILANTRO, SOME JALAPENOS, SOME GINGER. ALL THAT GOES IN THERE. BLEND THAT AND YOU GET THIS
BEAUTIFUL GREEN SAUCE. I JUST DON’T LIKE WHEN THINGS
BURN OUT. SO I KNOW SINCE WHEN HE SAID YOU’RE
RIGHT. OK, GRILLED CORN, GRILLED CORN. THIS WOULD COME
OFF OF OUR GRILL RIGHT THERE AND CHARRED AND THEN TO CUT THE KERNELS OFF,
YOU CAN DO IT ON THE BOARD OR
LOOK AT THAT. YOU CAN PUT ON A BOWL, IT FALLS RIGHT INTO THE BOWL. THEN WE’VE GOT THIS BEAUTIFUL
GRILLED CORN JUST MAGICALLY
SHOWED UP. YES, IT DID. GORGEOUS. AND THEN WE’RE GONNA ADD SOME SPICES
HERE. I’M GONNA SPRINKLE SOME
IN. JUST ADD THEM IN THERE. LET’S JUST PUT THEM ALL IN. YEAH, JUST DUMP IT IN THERE
BECAUSE WE’RE ALMOST OUT OF TIME
AND WE’LL PUT THE WHOLE RECIPE ONLINE THAT GOES IN. STIRRED UP, STIRRED. SHOW THE FINAL RESULT THERE. GREAT. YOU LIKE IT? GET IN THERE STUFF ON THERE. WHAT’S THE CRUNCHY STUFF?
CRUNCHY INDIAN SNACK MIX? IT
SAYS SEV. OH, I’M YOU’VE DONE IT AGAIN. ALL RIGHT.
WE BROUGHT SAUCES. RECIPES ARE ONLINE. WE’RE OUT OF
TIME CHECKING YOUR LOCAL NEWS I’M A MORNING PERSON. I LOVE THE MORNING AND I LOVE SHARING THAT JOY WITH OUR AUDIENCE. YOU MAKE A CHOICE TO SPEND TIME
WITH. THAT’S VERY JOIN VODA CB FOR SEASON THREE OF HER
PODCAST MAKING SPACE. LISTEN
NOW. THIS MORNING ON TODAY. TABLE, WE
ARE MAKING A REFRESHING AND
CITRUSY BOWL. IS THAT A WORD? CITRUS, A CITRUSY BOWL THAT IS PERFECT FOR
THE SUMMER. WELL, OUR CITRUSY CHEF ELENA BESSER IS
THE HOST OF THE NEW SERIES HEAD OF THE TABLE ON
TODAY ALL DAY. ELENA. GOOD TO SEE YOU TO BE WITH MY PALS TODAY. THIS SALAD IS RIGHT ON TIME. IT
IS RIGHT ON TIME AND HERE’S THE
THING THIS SUMMER. WE WANNA BE GRILLING BUT WE ALSO
WANT TO BE CHILLING. OH, TO DO IT SO I, SO I CAN DROP IT, DROP THAT MIC. UM SO WE ARE MAKING A DELICIOUS
DRESSING THAT IS A CUMIN LIME DRESSING AND
ESSENTIALLY WHAT WE HAVE HERE IS WE HAVE SOME HONEY. YOU COULD
SWAP THAT WITH AGAVE. WE HAVE LIME ZEST, WHICH WE’RE
ADDING IN. WE’VE GOT SOME LIME
JUICE. WE HAVE SOME DELICIOUS CILANTRO. IF YOU DON’T LIKE CILANTRO, YOU
CAN SWAP IT WITH PARSLEY. WE HAVE GRATED GARLIC. I KNOW
THIS SEEMS LIKE A LOT BUT IT’S
ALL GONNA BE WORTH IT. I PROMISE A JALAPENO. YOU COULD ABSOLUTELY
THROW GINGER IN THERE IF YOU
WANT. WE HAVE CUMIN JALAPENO BASE RIGHT. OH, THAT’S RIGHT. JALAPENO
BUSINESS AND THEN A LITTLE BIT
OF CHILI POWDER. SO, WHAT I LIKE TO DO IS I LIKE TO
MIX ALL OF THIS TOGETHER FIRST AND THEN I WILL
SLOWLY ADD IN THE OIL TO JUST YOU HAVE TO DO THAT. UM, THE REASON WHY IS JUST, IT’S GONNA COME TOGETHER SO MUCH
EASIER IF YOU SLOWLY ADD IN ALL OF THAT OIL AND THIS IS GOING TO
TURN INTO A LUXURIOUS DRESSING. BUT GUESS WHAT? IT’S ALSO OUR
SHRIMP MARINATE THAT IT’S A TWO FOR, THAT’S WHERE THE CHILLING COMES
IN AND DON’T FORGET THE SALT AND
THE PEPPER. WE GOT TO AWAKEN THOSE FLAVORS.
AND COULD YOU MAKE THIS AHEAD OF
TIME? LET IT KIND OF SIT THERE. ABSOLUTELY. AND
THOSE FLAVORS WILL INTENSIFY ME TOGETHER. WE HAVE HALF OF THAT
MARINADE HERE. WE’RE GOING TO
BRUSH IT ONTO SOME CORN AND THEN THAT’S GOING TO GO
RIGHT ONTO OUR GRILL. IF YOU ARE SOMEONE LIKE ME AND
YOU DON’T OWN A GRILL, YOU CAN JUST USE A GRILL PAN
LIKE WE’RE SHOWING YOU RIGHT
HERE AND NOT JUST GIVE IT THE SAME TASTE.
YES, IT DOES. YOU ARE ABLE TO,
TO GET THAT NICE SMOKY. YOU’LL BE PLEASANTLY SURPRISED
BY HOW MUCH OF THAT FLAVOR
YOU’LL STILL BE GETTING. THIS GOES ABOUT A MINUTE ON EACH
SIDE. SEE IT, IT’S COMING THROUGH ABOUT LIKE A MINUTE ON EACH
SIDE. PROBABLY LIKE FIVE MINUTES
TOTAL. YOU’LL GET THAT CHAR, BUT ALSO
YOU CAN EAT RAW CORN AND IT’S
ABSOLUTELY DELICIOUS. ANYWAY, ON THIS ENDS UP GOING INTO THE
SHRIMP. WE DON’T WANT IT IN FOR TOO LONG
BECAUSE WE HAVE LIME JUICE IN
THERE. SO WE DON’T WANT IT. EXACTLY. WE’RE NOT MAKING TO BE HERE. AND THEN AFTER THAT YOU’RE
GOING TO THREAD IT ON TO SOME
SKEWERS. SO, THE SKEWERS ALF, YOU’D THINK, YOU KNOW HOW
TO COOK OR SOMETHING. I MEAN, SERIOUSLY, FOR ABOUT 30 MINUTES, I BELIEVE. YES. SO THROW IT ON TO THE SKEWERS JUST TO
MAKE SURE. AND THIS IS FUN. YOU CAN SERVE IT ON THE SKEWERS
OR YOU COULD COOK IT WITHOUT
THE, THE DOUBLE SKEWER BECAUSE I’VE
MADE THE MISTAKE OF NOT AND FLIPPING ALL OVER THE PLACE RUNNING AROUND AND I WANT IT TO
STAY PUT AND GET THAT EVEN CHAR. SO WE’RE GOING TO COOK THIS
ABOUT TWO MINUTES PER SIDE. SO
NOW YOU’VE LEFT YOUR CORN. WE’VE LEFT OUR CORN. WE LET OUR
CORN COOL OFF. WE CUT IT OFF THE
COB. I LIKE PUTTING IT A LITTLE BOWL
IN HERE. IT DOWN. IT MAKES IT REALLY
EASY. SO IT’S EASY TO BALANCE.
WE ADD IN OUR RED ONION AND IF ONION, RED ONIONS TOO
INTENSE FOR YOU, WHAT I LIKE TO DO IS I’LL JUST
SOAK IT IN SOME ICE WATER AND IT WILL TAKE
OUT THAT A STRING. GOOD KNOW IT ENDS UP MELLOWING IT OUT. WE’RE GOING TO ADD SOME DICED IS RIGHT AND JUST LIKE A COUPLE OF MINUTES. I
WAS FIVE MINUTES WOULD BE THE BEST
AND AVOCADO, BY THE WAY, CHECK OUT AL’S NEW EPISODE ON
HIS SHOW, FAMILY MEAL AVOCADO AWARD WINNING SHOW. AND THEN WE HAVE
SOME FETA AS WELL. AND GUESS WHAT, WHAT MORE AND DRESSING IT’S NOT JUST A TWO FOR, IT’S A THREE
FOR. SO WE ARE ADDING IN THE REST OF
THAT. WE’RE HITTING IT WITH A
LITTLE BIT HERE. I’M JUST GOING TO TURN THE LOOK. WE’RE ALREADY GETTING A
NICE, SO GOOD AND WE ADD A LITTLE BIT OF
SALT. YOU LIKE IT. AND THEN OH
MY GO. YES. AL BECAUSE WE WANT IT TO FALL
FROM THE BOTTOM SO IT WILL
EVENLY DISTRIBUTE FANTASTIC. AND THEN YOU’RE GOING TO SERVE
THIS UP. YOU COULD EITHER LEAVE IT ON THE
SKEWER, YOU COULD TAKE IT OFF THE SKEWER
AND YOU KNOW WHAT? ONE MORE THING? WHY NOT THROW A
LITTLE TORTILLA CHIP ON THERE? OH YEAH. YEAH, YEAH, I KNOW. BUT I HAD THIS PLACE THE BEAUTY. WHY WOULD I GO FOR
THAT? TRY THAT? LIKE FAVORITE. IT IS SO FUN TO BE HERE. IT’S A EVERYTHING YOU MAKE IS YUMMY. YOU LOVE CHIPS AND GUAC AND YOUR TODAY’S MASTERCLASS
MONDAY IS FOR YOU. WE’RE TALKING AVOCADOS AND
MANGOES WHICH CAN BE CHALLENGING
TO CHOOSE AND TO USE. YEAH, EXACTLY. AND HERE TO SHARE
HER TRICKS IS GABY DLN. SHE’S AN INSTAGRAM. STAR
COOKBOOK, AUTHOR, CREATOR OF THE
POPULAR FOOD BLOG. WHAT’S GY COOKIN AND GABBY’S IN HER L A
KITCHEN UP BRIGHT AND EARLY WITH
US. HEY, GABY. GOOD MORNING. HI, GUYS. GOOD MORNING. SHOULD WE CALL YOU? GOOD MORNING, MAMA.
HOW’S THAT? BABE? SHE’S GOOD. SHE’S RIGHT BEHIND
THE CAMERA. JUST STARING AT ME.
SHE’S, SHE’S GENIUS. SHE’S SEVEN MONTHS OLD. GOSH,
SHE IS ADORABLE. LOOK AT, LOOK AT THOSE ROLLS. OK. LET’S GET TO COOKING. I BET.
I BET YOUR BABE LOVES AVOCADOS. THEY’RE SO GOOD, BUT THEY’RE
KIND OF HARD TO CHOOSE. HOW DO
YOU KNOW IF THEY’RE RIPE? OK. SO I LITERALLY WROTE AN
ENTIRE COOKBOOK ON AVOCADOS 100
YEARS AGO. SO I LIKE TO BUY MY AVOCADOS
WHEN THEY’RE LIKE THIS. THEY’RE LIKE BRIGHT GREEN,
THEY’RE ROCK HARD. THEY FEEL LITERALLY LIKE ROCKS
AND THEN THEY LET THEM RIPEN ON
MY COUNTER. IF YOU BUY THEM LIKE THIS AND
YOU NEED THEM FASTER. I LIKE STICK THEM IN A BROWN
PAPER BAG WITH AN AVO WITH A BANANA OR AN APPLE
AND THAT RIPENS IT. AND WHEN THEY’RE RIPE, THEY LOOK
A LITTLE BIT MORE LIKE THIS. THEY’RE A LITTLE DARKER, THEY’RE
A LITTLE SOFTER WHEN YOU WANT TO EAT YOUR
AVOCADO. IT SHOULD HAVE JUST A
SLIGHT BIT OF GIVE TO IT. KIND OF LIKE THE PALM OF YOUR
HAND RIGHT HERE. UM AND THEN YOU KNOW, IT’S READY
TO GO GABY. WE DID AND IF YOU WANT TO EXTEND
IT FROM THERE POP IT IN THE
FRIDGE FOR A COUPLE DAYS. YEAH, THAT’S A GOOD THING. I
THINK IT KEEPS IT FOR FIVE DAYS.
YOUR NOTE SAID. BUT ALSO WE DID SOMETHING THIS
MORNING THAT WAS A LITTLE
CONTROVERSIAL. WE PUT AVOCADO IN OUR CEREAL.
HAVE YOU EVER HEARD OF ANYTHING?
I SAW THAT. I SAW THAT. UM, NO. OK. I DON’T KNOW IF I WOULD DO IT,
BUT I, I TRUST GY, GY BEFORE WE GET ANY FURTHER. LET’S
SO WE’RE GONNA MAKE A MANGO TO A
MANGO SALSA. AND HOW DO YOU PICK A GOOD, A
GOOD MANGO. SO SIMILAR TO AN AVOCADO. WHEN YOU, WHEN YOU BUY A MANGO, SOMETIMES THEY’RE ROCK HARD AND
THEY’RE DIFFERENT VARIETIES ALSO
LIKE WE HAVE A DIFFERENT VARIETY IN MY KITCHEN
THAN YOU GUYS HAVE RIGHT THERE
ON SET. BUT WHEN THEY’RE ROCK HARD ALSO
LIKE AN AVOCADO, GIVE THEM A
COUPLE OF DAYS. YOU CAN PUT THEM IN THAT SAME
BAG WITH A BANANA AND AN APPLE WHEN THEY’RE RIPE. THIS ONE IS ALL YELLOW AND IT
SHOULD ALSO HAVE JUST A TINY BIT
OF GIVE TO IT AGAIN, LIKE THE, THIS PART OF YOUR PALM
AND IT SHOULD SMELL REALLY
FRAGRANT. LIKE WHEN IT SMELLS FRAGRANT,
IT’S READY TO GO. OK. SO YOU
MADE THIS D SORRY, THIS IS DELICIOUS, AVOCADO AND MANGO SALSA TO SALMON. I KNOW MY TOE IS OK.
EVERYTHING’S FINE. SHOW US WHAT
YOU MADE. OK? SO I THIS IS WHAT WE’RE
MAKING QUICKLY. IT’S THIS
BEAUTIFUL SALMON WHEN YOU’RE SEASONING SALMON. I
JUST BUY LIKE A LITTLE FILET. I SEASON IT HEAVILY WITH ANY OF
YOUR FAVORITE SEASONINGS. I JUST
USE MY FAVORITE. IT’S CALLED GOD’S. GO TO SALT AND PEPPER 425 DEGREE OVEN
FOR LIKE 10 TO 12 MINUTES. IF YOU DON’T WANT TO TURN ON
YOUR OVEN, YOU CAN EASILY DO IT
IN A GRILL. YOU WOULD JUST DO INDIRECT, IT
WOULD, YOU WOULD PUT IT ON
INDIRECT HEAT AND SHUT THE GRILL AND COOK IT.
SAME AMOUNT TIME. SO ONCE THAT’S DONE, YES, WE’RE GONNA CUT THE MANGO.
OK? SO THERE’S A HUGE PIT IN
THIS SITUATION. YOU’RE GONNA HOLD IT, YOU CAN
HOLD IT UP LIKE THIS AND YOU’RE GONNA TAKE YOUR KNIFE
AND JUST RUN IT RIGHT DOWN LIKE JUST SLIGHTLY
OFF THE CENTER. SO YOU DON’T HIT THE PIT, TURN
IT THE OTHER WAY AND DO THE EXACT SAME THING. IF YOU HIT, IF YOU CUT IT A
LITTLE BIT TOO CLOSE TO THE
CENTER AND YOU HIT THE PIT, JUST MOVE YOUR KNIFE OUT A BIT. AND THEN FROM HERE, WHAT WE’RE GONNA DO IS TAKE OUR
KNIFE AND VERY GENTLY SCORE THE
LIKE THE INSIDE PART OF THE MANGO
BOTH WAYS LIKE KIND OF LIKE TIC
TAC TOE JUST LIKE THIS. AND THEN YOU’RE GONNA POP IT OUT AND TAKE YOUR KNIFE. I’M USING
LIKE A FILET, LIKE A FISH FILET
KNIFE. THIS IS WHAT YOU WOULD USE TO
TAKE THE SKIN OFF OF A FISH. YOU COULD ALSO USE THE CHEF’S
KNIFE, ANYTHING YOU WANT AND YOU’RE JUST GONNA CAREFULLY RUN IT ON THE BOTTOM JUST LIKE
THIS. AND YOU KNOW WHAT OF YOUR MAN? YEAH, THAT’S HOW I GIVE IT TO MY
KIDS. I CALL THOSE MANGO POPS. I POP IT OUT AND JUST LET THEM
EAT IT STRAIGHT FROM THE SKIN. THAT’S, I LIKE HOW OLD IS POPPY? MY POPPY
NEED TO BE IN ORDER TO HAVE A
MANGO. SEVEN MONTHS ACCEPTABLE. JUST 11 TOOTH, ONE TOOTH. OK? SAME THING WITH THE AVOCADO. WHEN YOU’RE DOING AN AVOCADO,
YOU KIND OF JUST SPIN IT AROUND
YOUR KNIFE, TWIST IT OPEN AND THEN YOU’RE
ALSO JUST GONNA SCORE THE SAME THING AND INSTEAD
OF POPPING IT OPEN LIKE YOU DID THE MANGO, YOU’RE GONNA POP IT OPEN OR
YOU’RE GONNA SCOOP IT OUT WITH A SPOON AND HOW DO YOU
LIKE THAT? AND WHAT DO YOU DO TO SEASON
THOSE TO UH SHOW US HOW YOU MAKE
YOUR SALSA. SO THE SALSA WE’RE JUST GONNA
PUT IN SOME GREEN ONIONS. YOU
COULD ALSO DO CHIVES. UM I HAVE LOOK AT THESE LIKE
SUPER COOL GREEN ZEBRA TOMATOES
FROM THE FARMERS MARKET. THOSE ARE GONNA GO IN A LITTLE BIT OF LIME JUICE, A LITTLE BIT OF PEPPER AND THEN
IF YOU’RE NOT FEEDING THIS TO
KIDS OR WHATEVER, YOU COULD ADD A LITTLE JALAPENO
HABANERO, JUST SKIP A LITTLE BIT
OF SPICE AND THEN YOU JUST GIVE THIS A
DELICIOUS TOP IT ON ANYTHING. YOU, IF YOU HATE FISH, PUT IT ON
CHICKEN, PUT IT ON STEAK, PUT IT
ON WHATEVER YOU WANT TOFU, IT’S ALL GONNA BE. THANK YOU WE HAVE GOT YOU COVERED TODAY. NUTRITIONIST JOY BAUER, A
DELICIOUS MEAL THAT USES JUST
SIX INGREDIENTS. GOOD MORNING JOY. HEY, GUYS, I HAVE SOMETHING SO
SPECIAL FOR YOUR WEEKEND MENU
AND IT’S SORT OF LIKE A MIX AND EAT SITUATION. IT COMES
TOGETHER IN FIVE MINUTES AND IT
IS GOOD. IT IS SAUCY. IT’S SMOKY. I THINK YOU’RE
REALLY GONNA LOVE IT. AND WHAT I LOVE ABOUT IT IS YOU
GOT, IT’S KIND OF A HACK IN
THAT. YOU JUST GET A SUPERMARKET ROTISSERIE CHICKEN
AND YOU GO TO TOWN, GET US
STARTED. OK? SO I’M CALLING IT MY CHIPOTLE
PULLED CHICKEN IN AVOCADO BOATS AND WE’RE STARTING
WITH THE PULLED CHICKEN. SO HERE I HAVE 1.5 CUPS OF
SHREDDED CHICKEN. YOU COULD USE ANY LEFTOVER
CHICKEN THAT YOU HAVE IN THE
FRIDGE. BUT WHAT I DID WAS TOOK THE EASY
WAY OUT, PICKED UP A ROTISSERIE
CHICKEN. YOU TAKE THE SKIN OFF AND THEN
JUST LIKE USING YOUR HANDS. YEAH, YOU’RE JUST GONNA SHRED IT UP
JUST LIKE THIS UNTIL YOU HAVE A
GREAT BIG PILE. SO LET ME MOVE THIS OVER. NOW COMES THE EASY PART. I HAVE
JARRED SALSA. THIS IS JUST A HALF A CUP AND
YOU KNOW, YOU’RE THE BOSS OF
YOUR SALSA. YOU CAN USE MILD MEDIUM SPICY,
WHATEVER YOU PREFER. AND THE NICE PART ABOUT THE
SALSA IS IT DOES ALL THE
CHOPPING FOR YOU. THERE’S CHOPPED PEPPERS, THERE’S
CHOPPED ONION IN IT. HERE. THIS IS SORT OF THE STAR
OF THE SHOW. THIS IS, UM, CHIPOTLE PEPPERS IN
ADOBO SAUCE. SO I HAVE TWO OF THEM CHOPPED UP
AND I WANT TO SHOW YOU WHAT THEY LOOK LIKE BECAUSE YOU COULD
BUY THEM IN THE GROCERY STORE IN
JARS. AND YOU’RE GOING TO TAKE LOOK AT SEE THESE PEPPERS. SO
THESE ARE DRY SMOKED JALAPENOS. WELL, YOU KNOW, NOT SO SPICY, IT HAS A LITTLE
BIT OF HEAT. SO IF YOU’RE SENSITIVE TO HEAT,
I WOULD START WITH ONE AND UM, THEN YOU COULD ALWAYS
ADD A SECOND. I LIKE TO ADD A THIRD TRUTH BE TOLD IT’S SO SMOKY AND SO TANGY. AND NOW WHAT I DO IS ADD AN
EXTRA TEASPOON OF THE ADOBO
SAUCE RIGHT INSIDE. AND THIS IS WHERE I SAID IT’S
JUST A TOSS AND MIX. THIS IS
GOING TO COME TOGETHER. AND IF YOU’RE LOOKING FOR A
CREAMIER CHICKEN SALAD
CONSISTENCY, IT’S ALSO REALLY NICE TO ADD TWO
OR THREE TABLESPOONS OF A LIGHT MAYO OR A
GREEK YOGURT. IT DILUTES THE FLAVOR A LITTLE
BIT, BUT IT MAKES IT SUPER CREAMY AND
THEN YOU MIGHT WANT TO ADD AN EXTRA PEPPER IN THERE AND A
LITTLE BIT MORE ADOBO SAUCE, BUT SO MUCH FLAVOR THAT IT’S I FEEL
LIKE IT DOESN’T TAKE MUCH TO GO
A LONG WAY. YOU ARE SO RIGHT. DYLAN. AND NOW I SUPERFOOD PART. OK, GUYS, WE HAVE AN AVOCADO PACKED WITH
POTASSIUM PACKED WITH FIBER. I
SPLIT IT IN HALF. I TOOK OUT THE PIT AND YOU’RE JUST I GOT SO LUCKY THIS MORNING I
REALLY DID. AND THEN, AND WHAT I LIKE TO DO TO TAKE IT
OVER THE TOP, LET ME GET, I’M GONNA ADD A LITTLE BIT OF EXTRA ADOBO SAUCE AND I’M GONNA SHOW YOU, I HAVE
SOME FINISH RIGHT OVER HERE. LOOK AT THIS. WAIT, THIS LOOKS
SO YUMMY. IT, IT IS SO OUT OF THIS WORLD.
LOOK AT THIS. OH MY GOODNESS. AND THEN I NOTICED ON THE SIDE
THERE YOU’VE GOT, IF YOU HAVE
SOME EXTRA, YOU, YOU’VE GOT SOMETHING ELSE YOU
COULD DO WITH IT. YES. SO NOW I’M GOING TO SHOW
YOU A LITTLE BIT OF CILANTRO. I JUST LOVE CILANTRO. I KNOW
SOME PEOPLE ARE TEAM CILANTRO.
SOME. NOT SO MUCH. I’M GOING TO SHOW YOU HOW TO
MAKE A WRAP NOW WITH IT. SO IF YOU WANT TO USE THAT SAME, OOPS, THAT SAME FLAVORFUL
CHIPOTLE CHICKEN. YOU COULD THEN TAKE THE AVOCADO. YOU SEE WHAT
I’VE DONE HERE. ANOTHER
BEAUTIFUL BRIGHT GREEN ONE. I GOT SUPER LUCKY. I’M GONNA SMASH IT AND SPREAD IT
ON A WHOLE GRAIN TORTILLA. NOW I TAKE MY WHO’S PULLING THAT STUFF AWAY? I LOVE
THAT. YOU KNOW WHO IT IS IAN BAUER IS IN THE HOUSE. YOU KNOW, WHEN YOU GUYS PUT ME BACK ON THE
PLAZA LAST WEEK AND THE WEEK BEFORE IAN
THOUGHT HE WAS RETIRED, HE UH YOU KNOW, HANDED IN HIS
NBC BADGE AND THEN SUDDENLY HE
WAS CALLED BACK. SO NOW I’M GONNA ROLL THIS UP. THAT IS SO EASY. OH, LOOK AT
THAT. IT COULD NOT BE EASIER. I’M GONNA SLICE IT UP. OH, THAT LOOKS. SO WHETHER YOU HAVE YOUR BOATS
OR A WRAP. THERE YOU GO. LOOK AT THAT. YOU ARE READY TO EAT AND JOY. THAT’S A WRAP FOR YOU.
THANK YOU SO MUCH. THANK CAN I SAY I’M GONNA SAY HAPPY BIRTHDAY TO
MY HERO, MY HEART, MY DAD, 83 YEARS OLD AND I’M GONNA TELL YOU HE IS SO
FIT. HE STILL BEATS ALL MY BROTHERS
ON THE BASKETBALL COURT, SWIMS EVERY DAY. LOOK HE’S NOT 100 THOUGH. OK, LET’S JUST MAKE, HE’S NOT
100 BUT HE IS ON A MISSION TO
MAKE IT ONTO THAT. SMUCKER’S JAR. ALL RIGHT, THANKS
SO MUCH. HE’S OUT WITH A NEW SHOW BITING
INTO THE MOST MEMORABLE FOODS OF
AN ICONIC DECADE. IT’S CALLED ADAM EATS THE
EIGHTIES. THAT’S A GREAT TITLE. HE’S HERE TO TELL US ALL ABOUT
IT AND OF COURSE, DO SOME
THROWBACK COOKING FOR US. ADAM, I THINK IN THE EIGHTIES BEEF STROGANOFF WAS A MEAL THAT
MY MOTHER MADE, LIKE, WHEN I THINK OF THE
EIGHTIES AND THAT WAS LIKE, KIND
OF A FANCIER MEAL, BUT IT REALLY SORT OF
ENCAPSULATED LIKE EIGHTIES FOOD. WE’RE GONNA MAKE A CLASSIC HERE
IN A MINUTE. BUT TELL ME MORE
ABOUT THE SHOW. SO, BASICALLY, YEAH, YOU NAILED IT WHEN YOU LOOK
THROUGH ONE OF THE MOST DYNAMIC DECADES IN AMERICAN
HISTORY THROUGH THE PRISM OF
FOOD. EVERYONE’S DONE FASHION AND FADS
AND BIG SHOULDER PADS AND BIG HAIR AND LEG WARMERS AND
JENNIFER BEALS OFF THE SHOULDER SWEATSHIRT. BUT WHAT WAS THE FOOD? BECAUSE LIKE
THERE WAS HOT POCKETS, THERE WAS THE MICROWAVE, THE
PROLIFERATION OF THE MICROWAVE.
THAT’S EXACTLY IT. YOU NAILED IT. YOU HAD KIDS HAD AGENCY BECAUSE
YOU HAD LATCH KEY KIDS BECAUSE YOU HAD TWO
PARENTS WORKING. YOU HAD REAGAN SAYING YOU COULD
ADVERTISE DIRECTLY TO CHILDREN. SO YOU HAD A PROLIFERATION OF
SUGARED CEREAL. YOU DIDN’T EAT EGGS BECAUSE OF
NANCY REAGAN AND THE DRUGS, DRUGS. RIGHT. EXACTLY. YOU HAD
THE MICROWAVE SO THOSE LATCH KEY
KIDS COULD COOK. BUT ALSO YOU HAD RANCHERS
CARRYING OVER MASS DEBT INTO THE EIGHTIES. THEY
SOLD OFF BEEF, BEEF BECAME MORE
EXPENSIVE. SO CHICKEN STARTED APPEARING ON
OUR FOOD MENUS AND PEOPLE STARTED PIVOTING
GETTING A FEW MORE EUROPEAN FLAVORS IN THERE. WHAT A GREAT
IDEA FOR A SHOW. YOU WHAT YOU BRING FOR US. SO THIS IS MY VERSION OF
ANOTHER EIGHTIES CLASSIC SLOPPY
JOE’S. YOU SAW THIS ON THE LUNCH MENU? SLOPPY JOE’S YOU WERE LIKE THIS BACK IN THE DAY. IF ONLY,
IF ONLY WHILE WE TALK, GO AHEAD AND, AND WE’LL
GET YOU. IS THIS A CHILI? IS THAT
WHAT IT IS? NO, IT’S ESSENTIALLY
SIMILAR TO IT. NO, NOT DIFFERENT THAN TACO
BEEF. WE HAVE SOME GROUND BEEF. WE HAVE SOME OIL BROWNING IN
THERE. YOU WANNA HELP ME WITH
THAT? SO WE ADD THE ONION FIRST AND WHAT WE’LL DO IS WE’LL SWEAT
THAT. WE’LL ADD A LITTLE PINCH
OF SALT AND WE’LL STIR THAT. WHEN THE ONIONS START GETTING A
LITTLE BIT TRANSLUCENT, WE’LL START ADDING AND YOU CAN
SWAP THIS OUT TO TURKEY. UH YEAH. 8020. CHUCK. YOU COULD
ADD UH TURKEY. YOU CAN EVEN DO GROUND CHORIZO
IF YOU WANNA CHANGE THE FLAVOR
OR A COMBINATION AND YOU GO BREAK IT UP WITH
THERE ONCE THE MEAT STARTS TO
BROWN, I GUESS. UH ROUGHLY ABOUT FIVE MINUTES
WE’LL MOVE ON. WE HAVE UM CUMIN. WE HAVE OBVIOUSLY YOU WANNA ADD
A LITTLE BIT OF UH CHILI POWDER. WE WANNA ADD A LITTLE BIT OF
PEPPER. UM BUT ALL THE GREAT FLAVORS
THAT YOU NORMALLY FIND IN LIKE
TACO SEASONINGS. SO WE HAVE SOME THAT’S ALREADY
COOKED DOWN. YOU CAN SEE IT’S
SIMMERING AWAY HERE. SO WHAT WE’RE GONNA DO IS HOW
COMFORTABLE ARE YOU SMASHING
GARLIC? I, I’LL DO IT. BUT HOW DO YOU, HOW DO YOU THAT? YEAH. WHAT YOU WANNA DO IS,
YEAH, EXACTLY. YOU WANNA MAKE
SURE THAT IT’S STABLE AND THEN PRESS. MINE’S A LITTLE
MORE VIOLENT THAN THAT. HOW MUCH YOU HAVE TO BREAK IT
DOWN? JUST SO MUCH. ACTUALLY, YOU COULD, YOU COULD
BREAK IT EVEN WITH YOUR HANDS, THE LARGER PIECES WILL PREVENT
IT FROM BURNING. REMEMBER HAMBURGER HELPER? OH MY
GOD. HELP YOUR MAKE A GREAT, DIDN’T HAVE THESE
GREAT SPICES OR NOT SO MUCH.
THIS IS A VERY, PROBABLY, PROBABLY NOT. I’M
GONNA GUESS THAT THEY DIDN’T. SO WE HAVE THESE SPICES. GO AHEAD, DROP IT ON IN THERE
AND AGAIN, WE WANNA MAKE SURE
THAT IT, UH, IT BROWNS BUT NOT BURNS, BURNED. GARLIC IS AN AWFUL, AWFUL. JUST TELL ME HOW IT IS. YES. WELL, THAT, THAT, THAT’S
EXACTLY IT. SO THEN WE’RE ALSO GONNA PUT IN
A CAN OF TOMATOES AND ALL OF THE JUICE AND WE WANT
THEM TO BREAK UP AND THAT’S ALSO GONNA
GET THAT BEAUTIFUL SOUPY UH EXTERIOR. SO NOW WE HAVE OUR
CORN CHIPS. EXACTLY. SO, UM, I HAD UH CHILI FRITO PIE
AT THE TEXAS STATE FAIR. BLEW ME
AWAY. SO BASICALLY WE’RE GONNA TAKE
THE UH SORT OF SLOPPY JOE
MIXTURE AND WE’LL LAYER IT ON TOP OF
THIS. THE BEST TO DO IT IS JUST
SORT OF DOT IT SPREAD IT OUT. WE HAVE A POUND OF CHEESE. I
MEAN, YOU CAN EAT THIS AS A
SEPARATE APPETIZER. THIS IS, YEAH, THIS IS GOING ON
THE SANDWICH. THIS IS JUST JOY.
YES, ABSOLUTELY. THIS IS, YEAH, THERE’S A TIME
WARP WHEN YOU EAT THAT. RIGHT. YOU GO BACK TO THE EIGHTIES.
THAT, THAT FLAVOR. RIGHT. ELEVATED. EXACTLY. SO, THEN WE’LL PUT A LITTLE BIT ON
THE SANDWICH AND WE’LL TOP IT
WITH SLICED OFF OF COFFEE. IT’S FANCY. GOT THE PICKLED
ONIONS. EXACTLY. SOME PICKLED RED ONIONS, WHICH
YOU COULD, YOU COULD BUY THEM, YOU COULD MAKE THEM SUPER
EASILY. YEAH, THIS IS NOT THE SLOPPY
JOE. WE HAD IT. NO, THIS IS NOT YOUR CAFETERIA.
SLOPPY JOE. YOU WE GOTTA GET THE ONION RINGS.
OK. SO OUTSTANDING. OK. SO IT’S REALLY SIMPLE. UH
SMOKED P UH SMOKED PAPRIKA ONION RINGS.
NOW, IT MAY LOOK LIKE A LOT OF
SMOKED PAPRIKA. IT’S A VERY STRONG FLAVOR BUT IT
ACTUALLY, IT’S INFUSED IN THE
EGG IN THE PANGO, IN THE FLOUR AND WHEN IT COOKS, IT ACTUALLY
GETS A LITTLE SWEETER. SO I LIKE THE BEST ONION I’VE EVER
HAD. THAT’S THE SECRET. IT’S SO
THIN. SO THAT’S HUGE. SO WE GOT VIDALIA ONION. SUPER SWEET. WE’RE GONNA
USE A MANDOLIN. SO IT ALWAYS COMES OUT IN LEVEL
AND I LIKE THE USING THE GUIDE
BECAUSE YOU CAN SEE, FIRST OF ALL, YOU’RE ALWAYS
GONNA GET A UNIFORM SLICE, BUT ALSO YOU’RE GONNA PROTECT
YOUR FINGERS. SO THEN WHAT YOU WANNA DO WITH
ANY BREADING STATION, YOU GO ONE FLOUR TO EGG THE
OTHER HAND, EGG TO BREADCRUMB. SO YOU COULD TAKE THE, THE RIGHT HAND. I GUESS WE GO
FLOUR TO THE EGG BECAUSE IT IS INCREDIBLE. FALL APART AND IT’S JUST, YOU DON’T REALLY
WANT THAT. WHAT KIND OF OIL ARE YOU? SO, YOU WANNA MAKE SURE YOU USE,
UM, ANY KIND OF OIL WITH A HIGH
SMOKE POINT. I PREFER PEANUTS. 350. DO ME A FAVOR AND CHECK OUT THE SHOW.
IT’S FANTASTIC. WE’RE BACK WITH A GREAT CHICKEN FRANCHISE
AND OF COURSE, YOU CAN FIND ALL THE RECIPES AT
TODAY.COM/FOOD. ONE WAY TO TEACH KIDS ABOUT THE
IMPORTANCE OF TRADITIONS AND CULTURE IS
THROUGH FAMILY RECIPES. AND THAT’S EXACTLY WHAT OUR
FRIEND MARCELA VALLO, THE LEAD IS DOING IN HER DEBUT
CHILDREN’S COOKBOOK. WHAT IS IT? WHAT IS IT CALLED?
TELL ME WHAT YOUR, WHAT IS
CALLED GIN ON COOK. I LOVE IT. IT’S A COLLECTION OF
MI FAMILIA RECIPES TODAY. SHE’S MAKING ONE OF THOSE
RECIPES IN THE BOOK, MARCELA. WE’RE SO HAPPY TO HAVE YOU IN
PERSON. YES. SO WELCOME IN. YES. AND THIS IS REALLY A BOOK FOR
YOUR DAUGHTER. IS THAT RIGHT? IT REALLY IS. SHE ALWAYS USED TO MAKE ME READ
COOKBOOKS TO HER AT NIGHT, BUT
SHE’S NOT IN SCHOOL YET. WHICH MEANS WE ONLY SPEAK
SPANISH AT HOME WITH THE KIDS
UNTIL THEY GO TO SCHOOL. SO I WOULD BE TRANSLATING IN
REAL TIME. AND I WAS LIKE, I NEED TO WRITE
A BOOK FOR HER THAT’S WRITTEN IN
ENGLISH AND SPANISH. YOU’RE INCREDIBLE HERE WE ARE. SO WE’RE STARTING WITH
SOME FLOUT. YES. IT’S HISPANIC HERITAGE
MONTH, WHICH IS KIND OF WEIRD. FOR ME BECAUSE I CELEBRATE
HISPANIC HERITAGE LIKE EVERY DAY
OF MY LIFE. YES. SO THANK YOU FOR THE
INVITATION ALSO. THANK YOU FOR COMING TO. NO, ABSOLUTELY. SO, FLAUTAS, AND
THIS BOOK IS ABOUT ALL THOSE
LITTLE TIPS, RIGHT? SO FLAUTAS ARE ROLLED UP
TAQUITOS AND PEOPLE USUALLY
DON’T KNOW, LIKE THE SIMPLE TIPS. LIKE IF YOU WARM UP A TORTILLA, IT’S MUCH EASIER FOR YOU TO ROLL
IT UP WITHOUT IT BREAKING. SO YOU CAN MAKE THAT MAKE SENSE.
RIGHT. IT’S JUST SO EASY AND IT’S JUST
SHREDDED CHICKEN. IT’S JUST SHREDDED CHICKEN THAT
YOU CAN GET FROM THE ROTIS. YOU CAN FROM THE MARKET. IF YOU DON’T WANT TO BOIL IT
YOURSELF, LIKE, MAKE YOUR LIFE EASY AND YOU
DON’T NEED TO PUT ANYTHING ON IT
TO MAKE IT STICK. YOU JUST KIND OF, YOU DON’T. AND THE TRICK WITH FLAUTAS IS IF
YOU’RE NOT AN EXPERIENCED FLAUTA
MAKER, LIKE THE WOMEN IN MEXICO, THEY
DON’T NEED TO DO THE TOOTHPICK
THING. THEY FIGURE IT OUT. GOD KNOWS
HOW THEY MAKE IT STICK, BUT IT’S
THICK. BUT IF YOU’RE NOT A PROFESSIONAL
FLAUTA MAKER, YOU USE A TOOTHPICK AND YOU CAN
FRY THE TOOTHPICK. OH, ABSOLUTELY. YOU JUST HAVE TO
MAKE SURE. YEAH, THAT’S REALLY
HOT OIL. BUT THERE YOU GO. AND YOU JUST LEAVE THOSE IN
THERE FOR A COUPLE OF MINUTES AND MAYBE
WE’LL TAKE THEM OUT. SO WE DON’T BURN YOUR OK. I HAVE
A CRAZY. CAN YOU AIR FRY FLAUTAS? ABSOLUTELY. 100%. SO MY IDEA WOULD BE YOU BRUSH IT
WITH A LITTLE BIT OF OIL, THROW IT IN THE AIR FRYER AND
THAT’S IT. WAIT, I AM GONNA TRY TO AIR FRY A TONIGHT. YOU CAN, YOU CAN, I’LL TELL YOU WHAT YOU
CAN DO. YOU CAN BAKE YOUR AIR FRIED
TORTILLA CHIPS TOO, BUT WE’LL
GET THERE IN A SECOND. YOU’RE GONNA LOVE IT. SO NOW WE
MAKE THE REST. SO ANOTHER THING ABOUT THE BOOK
IS INTRODUCING FOLKS AND KIDS TO LIKE THE TRADITIONAL
STUFF BUT NOT TOO SPICY. PICO DE SALA ANDERA BECAUSE IT HAS THE COLORS OF THE
FLAG. YOU’VE GOT SOME TOMATOES THAT
ARE SEEDED, SOME ONION, CILANTRO
FOR SURE. JALAPENO. AND YOU CAN MEASURE. BUT DO YOU DO THE JALAPENOS WITHOUT SEED? YOU DO IT WITHOUT
THE SEED. THE SPICE IS ACTUALLY
IN THE, NOT SO MUCH THE SEED. YEAH. SO YOU TAKE OUT THE VEIN AND IF
YOU DON’T LIKE SPICE JUST DO A LITTLE
SPRINKLE OF JALAPENO. MY MOM’S TRICK OIL IN THE SALSA AND AND LEMON, A LITTLE SALT AND PEPPER AND THAT’S IT.
AND YOU’VE GOT YOUR BEAUTIFUL
SALSA. THAT’S BEAUTIFUL. YEAH. AND THEN TO DRESS THEM UP, ANOTHER GREAT ONE FOR MY MOM
ALWAYS DRESS THE LETTUCE A
LITTLE OIL. A LITTLE VINEGAR BRINGS OUT ALL OF THE FLAVOR AND
THEN YOU JUST DRESS IT AND THEN GO MEXICAN WITH LIKE
A BIG HUGE, YOU KNOW, ON TOP THE WHOLE THING AND YOU’VE GOT SOME
BEAUTIFUL ONES TOO. HERE’S SOME, I’LL DRESS AND WHAT DO YOU ADD ON TOP CHEESE? YEAH. SO DRESS LETTUCE. LIKE, THAT’S ONE OF THE THINGS I
TEACH IN MY COOKING CLASS. ALWAYS DRESS THE LETTUCE IN
THESE MEXICAN ANTOJITOS. A LITTLE COA CHEESE AND MEXICAN CREMA.
BECAUSE WHY NOT? BECAUSE IT’S SO
DELICIOUS. COME ON OVER. BRING YOUR AND YUMMY. OK. AND YOU WERE HAVING LIKE A,
LIKE A HEART ATTACK BECAUSE WE
BAKE THE CHIPS. YEAH, ABSOLUTELY. SO HERE’S THE
THING. TORTILLA CHIPS ARE
AWESOME. BUT IF YOU BAKE THEM, YOU MIGHT
LIKE, I’M A LITTLE MORE WILLING TO PUT
THEM ON THE DINNER TABLE, RIGHT? BUT GOOD FOR YOUR KIDS. AND
HERE’S WHAT’S GREAT ABOUT THIS
RECIPE. LIKE YOU BRUSH THEM WITH OIL AND
YOU BAKE IT. IT’S A CORN TORTILLA. HAS CUT UP. YEAH, YOU CUT IT UP, YOU CAN
CUT IT UP INTO STARS. YOU CAN
USE COOKIE CUTTERS. YOU CAN HAVE SO MUCH FUN. SO CUTE, SO MUCH FUN. I DO IT FOR CHRISTMAS AND DO
CHRISTMAS SHAKES AND MAKE LIKE A
TORTILLA CHIP. CHRISTMAS. BUT THAT’S A DIFFERENT, THAT’S A DIFFERENT. WHAT IS THAT
SPICE YOU’RE PUTTING ON ANYTHING
YOU WANT. I’M USING CHILI LIME POWDER. A
LITTLE BIT OF THYME, A LITTLE
BIT OF ROSEMARY. AND THAT’S THE THING ABOUT
HOMEMADE CHIPS. YOU CAN SEASON
THEM WITH WHATEVER YOU WANT. SO SIMPLE. SO THEY’RE BRUSHED WITH
OIL SEASONED AND THEN YOU PUT
THEM IN THE OVEN. 3 50 1520 MINUTES UNTIL THEY’RE
NICE AND CRISP. YOU WANT TO MAKE SURE THEY’RE
DRIED OUT. NOBODY LIKES SOGGY
TORTILLA. NOW YOU’RE GONNA MAKE US A
LITTLE GUAC, SIMPLEST THING IN
THE WORLD. ALL OF THESE RECIPES COME FROM
MY MOM, WHICH IS WHAT’S SO
SPECIAL ABOUT THE BOOK. THE SECRET INGREDIENT FOR GUAC IS DISTILLED WHITE VINEGAR.
WHAT? THAT’S WHY YOU GUYS WERE EATING
IT AND YOU WERE LIKE, OH MY GOD. WHAT, I’VE NEVER HEARD THAT.
IT’S, IT’S HOW MY MOM USED TO
MAKE IT WHEN I WAS A KID. AND YOU JUST MASH IT IN SALT.
AND THAT’S, THAT’S ALL YOU NEED FOR A GOOD
GUACAMOLE. CILANTRO. NO, YOU CAN. BUT I’M A PURIST WHEN IT COMES
TO GUACAMOLE, TOMATOES, YOU CAN, YOU CERTAINLY CAN. YOU,
YOU CAN FIND LIKE POMEGRANATES MANGO, ANYTHING AROUND ACROSS
MEXICO. LIKE PEOPLE ARE GETTING
ADVENTUROUS. BUT FOR ME, GUACAMOLE IS JUST
THIS WITH SOME BAKED CHIPS THAT
ARE SEASONED AND THAT’S AMAZING. SO GOOD. WE LOVE WE ARE BACK WITH ONE OF OUR
FAVORITES. VALERIE BERTINELLI, WHO LOVES TO SHARE HER FAMILY
RECIPES AND HER FOOD NETWORK
SHOW. VALERIE’S HOME COOKING NOW IN
ITS 13TH SEASON AND BY THE WAY, IT WAS NOMINATED FOR A DAYTIME
EMMY THIS YEAR. YES, INDEED. AND SHE’S DOING A
LITTLE HOME COOKING FOR US. WE LOVE A SIMPLE SUMMER DISH.
YEAH. AND THIS IS GREAT FOR THE GRILL
OR YOU CAN DO IT, UM, IN INSIDE
YOUR KITCHEN. IT DOESN’T MATTER, BUT IT’S A
GREAT LITTLE MARINADE FOR
SALMON. YOU COULD ALSO MAYBE PUT THIS ON
ANY OTHER PROTEIN THAT YOU LIKE
CHICKEN TOFU, WHATEVER YOU LIKE. SO, WE HAVE SOME LEMON JUICE
RIGHT NOW. I’VE GOT SOME WINE. I
MEAN, I’M SORRY, SOME, I WANT SOME
WINE. UM, I’VE GOT SOME OIL AND A
GARLIC CLOVE IN HERE. I’VE GOT A LITTLE SPICINESS WITH
THE CHILI FLAKES AND THEN WE
HAVE SOME LEMON ZEST BECAUSE YOU
REALLY WANT THAT TO BRIGHTEN UP
YOUR DISH. AND THEN THE GREENS ARE, THIS IS
BASIL. HAD TO BE SURE I OF GLASSES ON. UH, AND HERE IS SOME PARSLEY. SO
WE’RE MAKING UP LIKE A LITTLE, A LITTLE HERBIE SAUCE THAT’S GOING TO RIGHT. EVEN KNOW WHAT TO GET THAT PESTO IS USUALLY A NUT AND OIL
AND A GOOD HERB. OK. SO HERE WE GO, THAT’S GONNA
GET, UM, AND THEN I’M NOT GONNA DO IT ALL THE WAY WE GOT IT. OK. SO, AND THEN YOU, YOU LAY THAT OVER HERE OVER ON
TOP OF YOUR SALMON AND THEN YOU’RE GONNA CUT YOUR
SALMON INTO BITE SIZE PIECES AND YOU CAN USUALLY GO BY IT KIND OF TELLS YOU WHERE YOU
CAN DO IT AND THAT ACROSS THAT WAY. DO YOU, SO YOU PUT THIS AT THE
END OR LIKE ON THE END OR DO YOU
PUT IT IN THE, YOU’RE GONNA DIP IT IN OR UM DRIZZLE IT OVER. SO FOR THIS SAUCE AND HERE WE’VE
GOT UH IT LOOKS LIKE PEPPER, PEPPER MIGHT BE HERBS. Y’ALL GOT ME FOR CLEM DOLLAR
LITTLE SIT DOWN THERE. SO GET THE SALMON IN THERE, GET
IT ALL NICE AND COATED AND THEN, AND YOU WANNA BE GENTLE WITH
THESE GUYS. SO MAYBE NOT PUT THOSE IN AND
THEN SOME OF THE LEMON GET THAT IN THERE TOO BECAUSE YOU
DON’T WANT TO BREAK APART THE, YOU’RE GONNA PUT THESE ON
SKEWERS AND THAT’S THE IMPORTANT PART MAKES IT EASIER TO COOK ON
A GRILL. DELICIOUS WITH THIS LEMON,
RIGHT? AND SO THESE ARE YOUR BITS AND
PIECES. SO SEE HOW WE’VE GOT
THEM ALREADY DONE. YOU WANT TO START WITH THE UM
YOU WANT TO GET AT LEAST FOUR PIECES ON
THERE OF YOUR SALMON. SO YOU GO SALMON, ONION LEMON. YOU ADD LIKE A PINEAPPLE IF YOU
WANT THAT KIND OF REALLY GOOD. ABSOLUTELY AMAZING. PLACE IT ON YOUR, AND THEN YOU GET THAT ON THE
GRILL PAN AND YOU JUST LET THOSE GO AGAIN. YOU DON’T WANT TO FIGHT THE
GRILL AND YOUR FISH BECAUSE YOU WANT THE FISH TO RELEASE
REALLY EASILY AND GENTLY. SO YOU JUST LET THAT GO BECAUSE IT’S, YOU KNOW, A COUPLE OF MINUTES SALMON. I ACTUALLY LIKE MY
SALMON WELL DONE. BUT IF YOU WANT IT LESS MEDIUM, I CAN ACTUALLY EAT ONE OF THOSE. IT’S SUSHI, BUT I WAS AFRAID, I
DON’T KNOW HOW LONG IT’S BEEN
OUT. YEAH. OK. SO IF WE WANT TO MAKE A NICE
SLAW TO GO WITH IT, THIS IS ONE
OF MY FAVORITE VEGETABLES. THIS IS FENNEL. VERY ITALIAN, VERY ITALIAN. SO,
WHAT YOU WANT TO DO, I KNOW I’M GONNA BE VERY CAREFUL
AND JUST BECAUSE I HAVE SLICED
MY FINGER. ME TOO. ME TOO. SO YOU JUST WANT TO GET,
YOU WANT TO GET REALLY NICE
THIN. YEAH, I SEE. SEE. SO IT REALLY
TURNS INTO A NICE SLAW. WHAT IS THIS? APPLES? THE YES. OK. YOU TELL ME SO. AND CABBAGE? YES. AND, AND THEN THE FENNEL
ADDS A REALLY NICE KIND OF ANISE
FLAVOR TO IT. LIKE A, LIKE A BLACK LICORICE
FLAVOR. THAT’S THE DRESSING YOU’RE GONNA
PUT IN AND THAT’S LIKE ORANGE
JUICE AND OIL AND ZEST AND A LITTLE BIT OF MUSTARD.
YES. AND THEN YOU GET THIS BEAUTIFUL,
THESE LITTLE FRAS FROM THE DILL ON TOP OF THAT AND
THEN YOU MIX THAT TOGETHER AND YOU SERVE IT ALL TOGETHER THAT YOU CAN MAKE THIS EARLY. IF
YOU WANNA MAKE THIS THE DAY
BEFORE WE’RE GONNA TRY SOME SALMON. YES. TRY IT. YOU’RE GONNA LOVE
IT. MM. IS IT YUMMY? OH MY GOD. VALERIE. RIGHT. THIS IS LIKE THE PERFECT SUMMER DINNER.
YES. AND FOR ALL THE, ALL OF YOUR
FRIENDS WHO SOME OF THEM ARE
VEGETARIAN, SOME OF THEM ARE PESCATARIAN. SO YOU COULD DO THIS WITH BEEF.
YOU COULD DO THIS WITH SALMON. YOU COULD DO THIS WITH TOFU. I COULD DO IT WITH SHRIMP. IT IS
SO YUMMY. I WANT TO TRY THE
SALAD PORTION AND THE SALAD. IT’S GOT A LOT OF FLAVOR BETWEEN
THE SWEETNESS AND THE LIKE LICORICE FLAVOR OF
THE FENNEL. RIGHT. FOR THIS RECIPE. HEAD TO
TODAY.COM/FOOD VALERIE. WE LOVE YOU. I’M HAPPY TO BE HERE. I’M HAPPY TO BE I SAY THAT TO WOLF ALL THE TIME. EVERY TIME, ERIC REPA STOPS BY. WE KNOW THAT WE ARE IN
THE PRESENCE OF GREATNESS. SO
HAPPY TO SEE YOU FINALLY ERIC, THIS IS YOUR KITCHEN TOO AND WE
FEEL LIKE IT’S TIME YOU ARE
BACK. SO WE’RE HAPPY TO HAVE YOU.
THANK YOU SO MUCH. OK, TELL US WHAT ARE WE GOING TO
MAKE? WE ARE GOING TO PICKLE SOME
RAMPS BECAUSE THEY ARE IN
SEASON. IT’S THE BEGINNING OF THE
SPRING. SO WHAT WE DO, WE TAKE
SOME RAMPS. WE ARE GOING TO SO RAMPS ARE BASICALLY WILD, WILD GARLIC GARLIC AND WE ARE GOING TO PUT A BIT OF
SALT, DISSOLVE IT WITH SOME SUGAR, SUGAR. WE HAVE WATER AND
STIR IT OR WE CAN STIR IT A LITTLE BIT. IS THAT YOU PICKLE ANYTHING
SALT, SUGAR WATER. AND THEN WE HAVE VINEGAR, OF
COURSE, VINEGAR. AND THEN WE ARE GOING TO PUT IT
HERE TO POUR IT IN A JAR. HOW LONG DOES IT TAKE TO PICKLE
THINGS? YOU PICKLE FOR ABOUT?
WELL, FIRST OF ALL, THE LIQUID HAS TO GO ON TOP OF
IT, THEN YOU LET IT COOL. THEN YOU KEEP IT FOR A WEEK AND FRIDGE LIKE THAT AND THEN YOU CAN KEEP IT FOR A
LONG TIME. SO WE’RE GOING TO LET THEN WE HAVE SOME ONION AND BUTTER. WE ARE GOING TO ADD SOME FRESH
PEAS BECAUSE THE PEAS ARE IN
SEASON IN THE SPRING. SO THEY FROZEN, THEY ARE NOT FROZEN, OF COURSE, NOT JUST MAKING SURE, BUT THEY ARE GOOD. IT’S
THE BEGINNING OF THE SEASON. SO IT’S FANTASTIC BECAUSE THEY
ARE VERY SWEET, VERY SWEET, VERY
TENDER. I’M GOING TO ADD SOME WATER IN
IT LIKE THIS AND MAYBE NOT ALL THIS BUTTER BUT
SOME, A LITTLE BIT LIKE THIS.
THREE STICKS, THREE POUNDS A LITTLE BIT, JUST TWO. JUST BECAUSE WHY NOT PEPPER,
SALT AND PEPPER. AND THEN WE LET IT COOK FOR
ABOUT FOUR OR FIVE MINUTES. AND
THEN WE END UP WITH THE PEAS THAT ARE COOKED
LIKE THAT AND THEY ARE VERY,
VERY, VERY TENDER IF YOU WANT TO TRY
IT. NOW THEY ARE SUPER SWEET, SUPER TENDER. ARE THESE SUGAR
SNAP PEAS? NO, NO, THEY ARE JUST REGULAR
PEAS IS HOW THEY COME, THEY COME LIKE THAT AND OPEN THEM AND THEY COME SHOOTING AT THE CAMERA. SO I SO COME ON, ERIC IS A GENTLEMAN AND YOU
HAVE, UM, WE ARE, WE ARE SEASONING WITH
SALT AND PEPPER AND PEPPER. MINI, WHAT’S GOING ON HERE. I LIKE IT BECAUSE IT’S ALREADY PORTIONED. AND, UM, BUT IS THAT A REGULAR PORTION?
YEAH, I YOU. WELL, YOUR APPETITE BUT I’M PUTTING
THEM ON THIS SHEET TRAY THAT HAS
BEEN SLIGHTLY OILED WITH OILS. YES, OIL OR ANY OIL. YOU HAVE A BIT OF
BUTTER AND THEN IT’S GOING TO THE OVEN. HOW LONG DO YOU BAKE THAT FOR? WE BAKE IT FOR LIKE FOUR OR FIVE
MINUTES AT 375. IT’S MEDIUM RARE. YOU HAVE A MEDIUM RARE. I LIKE IT. ME TOO. I’M WITH ERIC AND AM I OK TO LIKE IT MEDIUM OR
NO ERIC? YOU CAN, YOU CAN LIKE
IT WELL DONE IF YOU WISH YOU LIKE AND IT LOOK BEAUTIFUL. SO YOU LIKE IT KIND
OF THAT PINKY PINK. YES, WE’RE GONNA PUT IT HERE. THE
SALMON IS GOING, WOULD YOU LIKE A BITE IN A PLATE LIKE THIS? THEN I’M GOING TO ADD ON TOP. YOU
REMEMBER THE PICKLE, THE PICKLE?
R WE’RE PUTTING THEM ON TOP LIKE
THIS. HOW DID YOU GRIND THEM UP
AFTERWARDS? THEY WERE CHOPPED, CHOPPED AND I MIX THEM WITH THE
BLACK PEPPER SHALLOTS LIKE THIS AND DELICIOUS, LOVELY. SO THE PEAS ARE GOING IN THE PLATE. I MEAN, IT’S SIMPLE, RIGHT? I
THINK THIS IS A GREAT, GREAT, HEALTHY, HEALTHY AND LOVELY AND LIGHT. YES, IT’S VERY LIGHT AND IT’S FAIRLY SIMPLE, BUT JUST I’M
ADDING THE BROTH FROM THE PEAS, THE BROTH WITH THE BUTTER
BECAUSE IT TASTES SO GOOD LIKE THIS. A BIT OF FRESH MINT,
MINT, ERIC, MINT, MINT AND PEAS.
WHAT YOU’RE DOING, ERIC, SOMETIMES A LITTLE MINT, A TRICK. ERIC WAS SO HAPPY THAT YOU CAME THIS YEAR.
CONGRATULATIONS ON 30 YEARS AT
LAKE BERNARDINE. IT’S THE BEST THE KITCHEN HAS A SIMPLE SHEET
PAN RECIPE. IT GOT MORE THAN A MILLION VIEWS
WHEN SHE FIRST POSTED A VIRAL RECIPE. I MEAN, PEOPLE
LOVE SALMON. IT TURNS OUT AND THEY LOVE SHEET
PAN RECIPES. CAN I SAY THAT THIS IS PROBABLY
LIKE MY GO TO MONDAY NIGHT
RECIPE BECAUSE WE ALWAYS TRY TO GET BACK INTO
KIND OF HEALTHY EATING ON MY
DAY. YEAH. IT FEELS LIKE A HEALTHIER RECIPE
AND IT’S SO EASY AND FAST AND I LOVE A SHEET PAN BECAUSE
THERE’S VERY LITTLE CLEAN UP. WELL, I’M NOT INTO DOING DISHES, I’M WITH YOU AND YOU CAN GET THE WHOLE
DEAL ON THE ONE. LIKE YOU GET YOUR VEGGIES AND
YOUR, AND ALL YOU HAVE TO DO. CHOP UP
SOME BROCCOLI AND SOME SWEET
POTATOES. YOU WANT YOUR SWEET POTATOES TO
BE IN CUBES AND YOUR BROCCOLI
CAN BE, YOU KNOW, A LITTLE BIT ON THE MEDIUM SIDE
BECAUSE YOU WANT EVERYTHING TO COOK AT THE SAME TIME ON THE
SHEET PAN. SO INSTEAD OF BUYING FILETS OF
SALMON, WE’RE GONNA JUST DO ONE
BIG PIECE. SO THAT I’M AT THE SUPERMARKET TO DE FOR THIS RECIPE. I DO MOST OF
THE TIME I COOK SALMON WITH THE
SKIN ON. BUT FOR THIS ONE, BECAUSE YOU’LL
SEE, WE’RE GONNA ADD A SAUCE TO
IT. I LIKE IT SKINLESS. SO I’M GONNA ADD A LITTLE BIT OF
OIL TO OUR VEG AND SOME SALT AND PEPPER AND ALL
I DID WAS PEPPER THAT SALMON UP FOR ME. SO THAT’S ALL WE’RE DOING TO IT. AND THEN WE’RE GONNA MAKE OUR
SAUCE BECAUSE THIS IS A HONEY
MUSTARD. I DIDN’T EVEN TELL YOU ALL WHAT
WE WERE MAKING. HONEY, HONEY MUSTARD SALMON, SWEET POTATOES AND BROCCOLI. SO I’VE GOT EQUAL PARTS OF HONEY
AND I LIKE TO USE A, A COARSE
MUSTARD. YES. YES. VERY GOOD. SPEAKING OF THE PARIS
TEST, RIGHT. YOU’RE GETTING
READY FOR YOUR TRAVELS AND THEN MIX IT TOGETHER. THIS
GOES RIGHT ON TOP OF THE SALMON AND SOME OF IT’S GONNA RUN OFF
AND THAT’S OK BECAUSE WE’RE GONNA MIX THAT
WITH OUR VEGGIES. SO, WILLIE TAKE THOSE VEGGIES AND SCATTER THEM ALL AROUND. YEAH. GO FOR IT. WASH YOUR HAND. YEAH, I WASHED EARLIER. ALL
RIGHT. SO THAT’S GONNA GO INTO
THE OVEN. OH, AND I PUT PARCHMENT PAPER
ON, BECAUSE THAT MAKES OUR CLEAN
UP A LOT EASIER. THAT’S SMART. YES. YES. AND
YOU’RE BARELY, YOU WANT TO USE
ANY ELBOW? YEAH. ALL RIGHT. SO PUT THAT IN THE
OVEN. 425 DEGREES. IT COMES OUT
LIKE THIS. YEAH, IT’S VERY EASY. WE LOVE
IT. 425. ABOUT 25 30 MINUTES. NOW, IF YOU WANNA DO THIS, SOME
FILETS, COOK YOUR BROCCOLI AND SWEET
POTATOES FOR ABOUT 1015 MINUTES
FIRST. THEN ADD YOUR SALMON FILET AND COOK IT THE REST OF THE WAY BECAUSE IT’LL BE A DIFFERENT
COOK TIME. ALL RIGHT. SO YOU WANNA HAVE SOME LEFTOVERS
FOR LUNCH? THAT SALMON? WE’RE GONNA MAKE A LITTLE SALMON
SALAD HERE WITH A LEMON CAPER
VINEGAR. I LOVE CAPERS SO MUCH. YES. SO WE’VE GOT OUR LEMON, LET’S PUT A LITTLE ZEST IN THERE
AND SOME CAPERS AND DIJON MUSTARD SALT
AND PEPPER IT UP. A LITTLE SPLASH OF WHITE WINE
VINEGAR HERE. WHISK IT, WHISK IT, WHISK IT.
AND THEN WE’RE GONNA COME DOWN
HERE TO OUR SALAD. HOW BEAUTIFUL. JUST GOT BIB
LETTUCE. WE’VE GOT THINLY SLICED
CELERY IN HERE. I’VE ALWAYS GOT CELERY IN MY
FRIDGE. SOME CUCUMBERS GO IN. YOU KNOW, YOU CAN JUST USE WHAT YOU HAVE SAID THAT. JENNY, YOU SAID YOU DON’T COOK MUCH.
YOU’RE DOING A GREAT JOB. WELL,
I, I ASSEMBLE ALL RIGHT, WE GOT, BY THE WAY, DOES YOUR DAUGHTER
EAT CUCUMBERS? NOT REALLY. NO, I CAN’T GET A VEGETABLE IN OCCASIONALLY SWEET POTATO.
OCCASIONALLY. AVOCADO. ALL RIGHT. SO WE’RE GONNA ADD
OUR SALMON IN HERE. YOU FLAKE IT UP AFTER IT COMES OUT AND YOU CAN ALSO USE CANNED
SALMON FOR THIS. IF YOU DIDN’T MAKE THE RECIPE,
YOU KNOW, CANNED SALMON IS A GREAT THING
TO HAVE AROUND. IF YOU WANNA ADD THESE VEGGIES
TO IT, YOU CAN, IF NOT HAVE IT RIGHT ON ITS OWN. ADD THE DRESSING TO IT. I’VE GOT SOME DOWN HERE FOR YOU
GUYS. TASTE TASTE. YOU HAVE A BITE. THIS IS MINE. I LIKE LARGE PORTIONS OF SALAD. I
CALL IT MY TROUGH SALAD. I JUST EAT STRAIGHT OUT OF IT. YEAH. SO TELL ME WHAT YOU THINK THAT
IS DELICIOUS, LIGHT AND FRESH
AND EASY. SO YOU HAVE THAT FOR DINNER?
THIS FOR LUNCH? HOW INCREDIBLE. OK. I, I’M GONNA TAKE THAT HOME
TO MY KIDS FOR DINNER IF THAT’S
OK WITH YOU. UM, BEFORE WE GO THOUGH, WE HAVE
TO TALK TO YOU ABOUT A PASSION
PROJECT OF YOURS. A FOOD BANK HERE IN NEW YORK. YES.
FOOD BANK FOR NEW YORK CITY. I’VE BEEN WORKING WITH THEM FOR
YEARS. UM, I’M ON THEIR BOARD AND IT’S
JUST A GREAT ORGANIZATION. WE DO A PROJECT CALLED THE WOMAN
TO WOMAN CAMPAIGN UM FOR RAISING AWARENESS FOR
DIFFERENT PRODUCTS THAT WOMEN
NEED. IT’S A GREAT THING TO RAISE
AWARENESS FOR DOING GOOD WORK AS ALWAYS FOR
THIS RECIPE, BY THE WAY, AND
TRUST ME, YOU WANT THIS RECIPE. GO TO TODAY.COM/FOOD THIS MORNING ON TODAY FOOD. WE’RE MAKING JERK CHICKEN SALMON
OR EXCUSE ME, JERK GRILLED SALMON WITH A TWIST
FROM CHEF MAWA MCQUEEN’S NEW
COOKBOOK, MAA’S WAY RECIPES AND STORIES FROM
MAW’S KITCHEN IN ASPEN, A JAMES BEARD
NOMINEE. SHE’S BEHIND THE ONLY BLACK
OWNED RESTAURANT IN ASPEN,
COLORADO. MA’S KITCHEN. MAITA AND THE CREPE SHACK. CHEF. GREAT
TO HAVE. WHAT A STORY YOU HAVE. I MEAN, BORN IN WEST AFRICA. YOU’VE
LIVED ON THREE CONTINENTS. UH, STUDIED IN, UH EUROPE CHEF
CULINARY SCHOOL IN PARIS. HOW DID YOU END UP IN ASPEN? UH,
YOU KNOW, THERE’S 6800 PEOPLE IN
ASPEN. YEAH, I WATCHED SO MUCH SO, YOU
KNOW, UH, IT WAS IN THE SOAP OPERA. SO
I SAW ASPEN AND I’M LIKE, OH MY GOD, IT’S SO
BEAUTIFUL. IT’S BETTER THAN THE ALPS. SO I MOVED TO A AND YOU’VE BEEN THERE SINCE
EARLY 2006 ISH, ACTUALLY 2002. AND, AND HOW’S
THE RESTAURANT GOING? HOW DO YOU
MUCH? DO YOU LOVE IT THERE? I LOVE IT.
THAT’S HOME FOR ME. IS THIS ONE
OF THE MEALS ON THE MENU? ABSOLUTELY. WALK US THROUGH IT.
WE, WE ONLY HAVE ABOUT THREE
MINUTES HERE. SO WE HAVE THE JERK UM SALMON. SO WE’RE GONNA START WITH ALL THESE
INGREDIENTS. WE’RE GONNA DO THE MARINADE. SO YOU HAVE YOUR SCALLION HERE, OYSTERS OVER THERE AND WE HAVE A SIDE OF JUST THE JERK SAUCE ON THE SIDE. YOU CAN TAKE THANK YOU. SO YOU HAVE ALL THE
INGREDIENT HERE. SO WE HAVE GARLIC. OK. LET ME ALL RIGHT HERE. AND YOU ARE GOING TO GRIND THIS
ONE FOR ME. SO YEAH, A LITTLE NUTMEG OK. THE PEPPER. ALL RIGHT TIME. CAN YOU PUT JERK
SAUCE ON ANY PROTEIN? ANY, ANY? IT’S SUCH A GREAT THING. SO YOU
ALREADY PUT THAT AND THEN WE PUT SOY SAUCE. WHAT’S THIS ONE? OK. VINEGAR WATER AND THEN WE’RE GONNA BLEND THE WHOLE. NO, NO, NO, NO, NO, NO, NO.
WAIT, WAIT, WAIT, WAIT, WAIT,
WAIT LAST LIKE THIS SKIING IN THAT’S IT. SO IT’S, WE’RE GOING TO, YOU SALMON. THEY’RE SKINNED. LOVE IT. PERFECT FLAVOR. WHAT’S THE REACTION BEEN TO YOUR
SORT OF CULTURAL CUISINE THAT
YOU BRING FROM? YOUR LOVE? THAT’S THE ONLY CULTURE WE HAVE
IN ASPEN. OK. LIKE LITERALLY. SO WE PUT THIS IN THE REFRIGERATOR FOR
FOUR HOURS IN THE AND OK, WE HAVE IT HERE. WE HAVE THE GRILL READY. SO AND THEN, SO WE’RE GONNA GRILL
THE SALMON. OK. LET’S DO IT. CHEF. THIS IS UNBELIEVABLE. WE’RE GONNA, WE’RE GONNA GET TO
THE SALSA. SO YOU’RE JUST GONNA DO THIS ON THE GRILL, YOU DON’T BAKE IT OFF THE WHOLE
THING ON THE GRILL, THE WHOLE
THING ON THE GRILL, YOU CAN BAKE IT OFF UH, AFTER
YOU PUT THE GRILL MARK AND THEN PUT
IT IN THE OVEN AFTER. OK, SO WE HAVE OUR MANGO MANGO, RIGHT? SO RIPE MANGO. YOU DO EXACTLY WHAT
IS DONE HERE AND THEN I’M, YES, CILANTRO PEPPER AND GREEN HOW FAR AHEAD COULD YOU MAKE
THE, THE MANGO SALSA? I THINK THIS MORNING. SO YOU MIX IS THAT SAUCES? THAT IS JUST SO I YOU CAN TASTE IT, CULTURAL HISTORY, YOU CAN TASTE
IT ALL THERE, ALL THE FLAVORS. THAT IS ALL
THERE. IT’S BEAUTIFUL. WE’RE SO LUCKY TO HAVE YOU THIS IS A FINISHED PRODUCT. IT’S IT IS THESE RECIPES, YOU KNOW AT
TODAY.COM/. IF YOU NEED A LITTLE INSPIRATION
FOR DINNER TONIGHT, WE HAVE GOT A DISH THAT YOU IS
PACKED WITH FLAVOR AND IT’S GOOD
FOR YOU. LET’S SAY IT TOGETHER. OLIVIER
PALAZZO THE CULINARY FIELD. HE WAS 15 YEARS OLD IN
PARIS, NEW YORK, ABU DHABI. AND NOW HE’S CONSULTING AS A
CHEF AT FORGER’S TABLE HERE IN
MANHATTAN. YOU GOT THE PERFECT SUMMER MEAL.
FIRST OF ALL, WE’RE SO HAPPY
YOU’RE HERE. THANK YOU. THANK YOU FOR
HAVING ME GUYS. THANK YOU SO
MUCH. WE LOVE YOUR ACCENT. FIRST OF
ALL, DID YOU KNOW THAT HODA’S
FAVORITE DISH IS SALMON? YOU DID THIS JUST FOR HER OLIVIA? OK. SO WE’RE GONNA MAKE A SALMON
TACO. OK. WE’RE GONNA MAKE A SALMON
TACOS TODAY. UM, SO IT’S VERY EASY. SO WE
HAVE, UH, A BEAUTIFUL MANGO SALSA WITH A LITTLE. YEAH, THAT’S A SCOTCH BUNNY. WE LIKE THE IDEA OF A MANGO
SALSA BECAUSE IT KIND OF MAKES UP THE GAME. YES. IT UP THE GAME. YES. NOT LIKE THAT. HE SAID, NOT LIKE THAT. ALL RIGHT. SO, BUT YOU CAN PARTICIPATE IN,
LET ME SHOW YOU. OK. ALL RIGHT. SO WE’RE GONNA GO
TO SMALL DI SO WE WANT IT. LOOK HOW THIN LOOK WHAT IS. IS YOUR APARTMENT NEAT. OLIVIER. YES. SOME PEOPLE HAVE THAT THING
WHERE EVERYTHING LOOKS LIKE IT’S
OK. SO YOU DICE IT UP. WHAT DO WE ADD? SO WE ADD, CAN I POUR IT OIL, OIL? AND THEN WE HAVE SOME FRESH CITRUS HERE IS THAT LEMON, LEMON, LEMON WHAT THIS IS, THIS IS A NICE RECIPE THAT WE DO
AT FORAGES TABLE WHICH IS
LOCATED ON UH IN CHELSEA UM CILANTRO FOR THE SO THEN, SO WE GOT THIS, WE GOT, MOVE TO THE SALMON. SO YES. AND DO YOU TAKE THAT BOTTOM
PART OFF OF SALMON? YOU KNOW,
SOMETIMES IT HAS THAT SAUCE. YES. SO THE SKIN, WE
ACTUALLY SAVE THE SKIN AND WE SEPARATELY
COOK THE SKIN. SO WE’RE GONNA MAKE A SALMON
CRISPY SKIN FOR TO, SO YOU’RE GOING TO PUT THE THE YOU SAY OH, THE OTHER SIDE LIKE THAT
LOOK LIKE? OH MY GOD. OK. SO IT LOOKS LIKE SHE HAS SKILLS, BUT THAT’S
FAKE. OK. ALL RIGHT. SO, SO THEN WE’RE
GONNA COOK THE SALMON FOR ABOUT,
UH, 5 TO 6 MINUTES. NOT THAT LONG, RIGHT? SO 2.5 MINUTES ON EACH SIDE, 2.5 MINUTES ON EACH SIDE. AND
THEN WHAT’S HAPPENING IN THIS
PANTS TORTILLA. SO WE HAVE A, UH, A
CORN TORTILLA CORN. SO YOU CAN ALSO PUT ANY OIL IN
HERE OR JUST STICK IT IN, JUST
PUT IT IN IT JUST LIKE THAT. YES, WE WANT IT TO GET A LITTLE BIT
CHAR. I LIKE THAT LIKE THIS ONE. ALL RIGHT. OK. SO NOW WE COME BACK HERE, WE’RE GONNA BOTH. LET’S COOK, LET’S COOK. ALL
RIGHT. SO, OK, SO LET ME UH I WANNA SEE IF, IF
YOU GUYS CAN HELP ME AS WE CAN. WE CAN, WE ARE VERY
SMART. SHOW ME, SHOW ME YOUR
SKILLS. OK, LET’S GO. LET’S GO. SO HOW DO YOU LIKE YOUR NO, NOT RACE SALMON IN THE IN THE AND THEN I WANT A LOT OF THE MANGO. THIS MAN LOOKS BEAUTIFUL. WHAT ARE THESE?
OH, THESE PICKLED ONIONS? IS THAT WHAT THESE RED ONES ARE WAY? IS LIKE HOW CRISPY IS THAT I I LIKE THAT. I LIKE THE BIT TOO. AND WHAT ABOUT THE TOMATOES ON
THE OTHER PLATE IS THAT? YEAH, THOSE ARE GOOD. WHO DO YOU
THINK? DID A BETTER JOB? PLEASE STOP TRYING TO WIN. THIS IS NOT A WIN LOSE THING. TOMATOES CAN WE JUST EAT IT? WITH ANY FINISH, WE CAN’T WAIT FOR YOU. OLIVIER. OH, LET ME HAVE A BITE TOO. OH MY GOD. OLIVIER. THIS IS WHAT WE WANT FOR DINNER
TONIGHT. IT’S AMAZING. NO. COOK IT WITH US. OLIVIER. THANK YOU TO GET THESE RECIPES.
HEAD TO TODAY.COM/FOOD. SO THIS IS A SHEET PAN. SO EVERYTHING IS
GONNA BE DONE RIGHT HERE. VERY
SIMPLE. THE FIRST THING WE’RE GONNA DO
IS WE’RE GONNA SLICE UP SOME
FINGERLING POTATOES. IN FACT, WHY DON’T YOU GO AHEAD
AND DO THAT FOR ME? AND THEN WE’RE GOING TO ADD SOME
GARLIC. YOU JUST SLICE THEM IN
HALF, SLICE THEM IN HALF. NOW, THIS
PART IS REALLY IMPORTANT. WE’RE ACTUALLY GONNA PUT THESE
FACE DOWN IN THIS BAKING TRAY.
THIS IS GARLIC, ONION, OLIVE OIL, DRIZZLE, DRIZZLE. ALL RIGHT. AND GET OUR HANDS
DIRTY. OH, AND DON’T FORGET THE SALT AND
PEPPER BECAUSE YOU KNOW THE INTERNET WILL TELL YOU IF YOU
DON’T THINK OF YOUR FOOD. THERE WE GO. BOOM. PUT THESE FACE DOWN. WE’RE GONNA
ROAST THESE FOR ABOUT 15 TO 20
MINUTES. TAKE THEM OFF AND THEN WE’RE
GONNA ADD THE SALMON. THIS PART, I LIKE TO KEEP THE SALMON ON IF
YOU DON’T KNOW HOW TO COOK SALMON BECAUSE
YOU COULD LIKE, DRY IT OUT AND THEN AFTERWARDS
REMOVE IT. BUT IT’S OK IF YOU DON’T, HOW DO
YOU KEEP SALMON FROM DRYING OUT?
IS THERE A, IT’S LIKE WATCHING IT? BUT
ALSO THIS SKIN ACTUALLY ADDS A FATTY
LAYER AND SO WHEN THAT’S ON IT JUST DOESN’T DRY
OUT AS FAST. EXACTLY. ALL RIGHT. SO WE’RE ACTUALLY
GONNA ADD SOME GREEN BEANS
AROUND HERE, PLUS THE CHERRY TOMATOES ALL
OVER THE PLACE. YES, SIR. WELL, NOT ALL. WELL, CARSON, THIS IS FOR MAMA,
WE GOTTA DO A LITTLE BIT BETTER
THAN THAT. PUT IT, PUT IT AROUND. I’LL WORK ON THAT. YEAH. YEAH. AND THEN PUT THE TOMATOES
AROUND. THERE. THERE YOU GO. AND THEN A LITTLE BIT OF OLIVE OIL. SO
MEANWHILE THE POTATOES ARE DOING WHAT YOU COOK
THEM AND THEY’RE CHILLING YOU.
NO, NO, NO. THEY’RE ALREADY COOKED
AND THEY’RE GONNA TAKE THEM OFF AND THEY’RE ACTUALLY GONNA LOOK
LIKE THIS RIGHT OVER HERE AND THEY’RE FULLY
COOKED ALREADY. THEY’RE ALREADY FULLY COOKED IT. THEY GET CRISPY. ALL RIGHT? SO WE’RE GONNA, AWESOME. OK. SO WE’RE GONNA PUT THIS INTO THE
OVEN FOR ABOUT UM, 10 MINUTES, 10 TO 12 MINUTES AROUND LIKE 420 THEN BROIL IT FOR THE LAST TWO.
OK. WE’RE GONNA ACT LIKE THE
ONION. I MEAN, WE’RE GONNA ACT LIKE THE
OVENS RIGHT HERE. PEOPLE CAN USE THEIR
IMAGINATION. ALL RIGHT. ALL RIGHT. THERE YOU GO. ALL RIGHT. I’M
BACK OVER HERE. THAT, THAT’S IN THE OVEN NOW
MAKE THE DRESSING. SO WE ARE
GOING TO PUT DIJON GARLIC ANCHOVIES. OK? A LITTLE UMAMI FLAVOR. THERE
YOU GO. HEY, YOU ALREADY KNOW WHAT
YOU’RE TALKING ABOUT. SO LEMON, OLIVE OIL, A LITTLE BIT OF WATER AND A LITTLE BIT OF WATER. YEAH. AND DON’T FORGET THAT.
LEMON ZEST BANG BANG. AND THEN YOU CAN’T HAVE MICHO WITHOUT BOILED EGGS. SO I’M
GONNA SLICE THESE UP. YOU’RE GONNA WHISK THIS TOGETHER
TO MAKE YOUR DRESSING. I MEAN, THIS IS EASY. WE CAN DO IT EASY AND IT LOOKS FANCY TO DO THIS
FOR MOM GUYS. DO DO IT THE PART MEANS BUT THAT’S ME. OH NO, IT MEANS FROM NICE ALL RIGHT. NOW, LET’S BUILD IT
REAL QUICK. AND SO WE GOT SOME ROMAINE. WE’RE GONNA ADD IN
OUR EGGS, GONNA ADD HOUR ROASTED POTATOES AND NIU TYPICALLY HAS BOWED POTATOES.
BUT THESE ARE GONNA BE ROASTED. THAT’S WHY IT’S A SHEET PAN BUT THESE AROUND AND THEN CARSON, WHAT ARE YOU DOING? OH YEAH. YEAH. BOOM. THERE WE
GO. ADD IN OUR GREEN BEANS RIGHT
HERE. OUR ROASTED TOMATOES. THERE WE GO. BOOM, OLIVES. WELL,
DON’T PUT THAT RIGHT IN THE
MIDDLE. OK. THERE WE GO. AND THEN PUT
THOSE SPRINKLE THOSE OLIVES AND THEN ADD OUR FLAKE SALMON
RIGHT THERE ON TOP. I’M GONNA SELL TO THE PEOPLE AT
HOME. YOU ADD THE SALMON TO THE
TOP. JEFF. THANKS SO MUCH. IT’S ANOTHER EDITION OF
SUPERFOOD FRIDAY. A SUMMER COMES
TO A CLOSE TODAY. NUTRITIONIST JOY BAUER IS HERE
TO SHOW US A FRESH SAVORY TAKE
ON WATERMELON. LET’S LOOK AT THIS. HEY GUYS, POKE BOWLS ARE ALL THE
RAGE. IT’S A HAWAIIAN DISH AND IT’S
TYPICALLY MADE WITH AHI TUNA. AND I THOUGHT BECAUSE WATERMELON
KIND OF RESEMBLES TUNA. I WOULD CREATE A WATERMELON POKE
BOWL. SO HERE I HAVE TWO CUPS OF JUST
CUT UP WATERMELON. YOU CAN SEE THEY ARE LITTLE CUBES JUST LIKE
THIS. AND WATERMELON JUST FROM THE
GECKO IS A STAND OUT SUMMER.
SUPERFOOD. IT’S PACKED WITH VITAMIN C. IT’S GOT POTASSIUM MAGNESIUM AND
ANTIOXIDANTS GALORE AND OF
COURSE IT’S 90% WATER. SO IT’S AUTOMATICALLY A SUPER
HYDRATOR. SO WE’RE GONNA MARINADE THIS
WATERMELON. THIS IS LOW SODIUM SOY SAUCE, A LITTLE BIT OF RICE VINEGAR, SOME SESAME OIL. AND NOW YOU CAN GO INTO VERY
DIFFERENT PERSONALITY
DIRECTIONS. IF YOU LIKE A LITTLE SPICE, I’M
ADDING IN SOME SRIRACHA SAUCE.
BUT IF YOU PREFER TO HAVE A LIMEY FLAVOR, YOU CAN JUST ADD IN A LITTLE BIT OF LIME JUICE AND
SOME LIME ZEST AND IT’S EQUALLY
DELICIOUS. SO NOW WE JUST STIR THIS UP. AND
YOU’LL ALSO NOTICE THAT I HAVE A
NICE WIDE BOWL. I WANT THE WATERMELON TO BE ABLE
TO REALLY SIT IN ALL OF THE
MARINADE AND I JUST LET THIS SIT FOR ABOUT 1520
MINUTES AND I’M GOING TO SHOW
YOU WHAT IT LOOKS LIKE. SO WE’RE GONNA START TO BUILD.
NOW, I’M GONNA START WITH SOME BROWN
RICE. AND BASICALLY WHAT YOU’RE DOING
IS YOU’RE JUST LOADING PRETTY
PILES TO CREATE A BEAUTIFUL, GORGEOUS
VISUAL. LOOK AT ALL THESE
COLORS. I HAVE SLICED CUCUMBERS. I’M
JUST ADDING AROUND THE SIDE. NOW I SAUTEED
SOME MUSHROOMS. I LOVE MUSHROOMS AND THEY’VE GOT
ALL THOSE ANTI VIRAL PROPERTIES. SO I PUT THIS
RIGHT IN THE CENTER, SOME CREAMY HEART HEALTHY
AVOCADO TO JUST SORT OF BRING IT HOME. AND NOW FOR THE START OF OUR
SHOW, WE HAVE OUR YUMMY JUICY
MARINATED WATERMELON. SO I JUST PUT THIS RIGHT ON TOP. AND NOW I JUST LIKE TO GARNISH
WITH A LITTLE BIT OF TOASTED
SESAME SEEDS. IF YOU WANT, YOU COULD ALSO PUT
SOME SEAWEED WRAPS ON TOP AND DRIZZLE SOME OF THAT EXTRA
MARINADE SAUCE RIGHT OVER THE TOP AND YOU ARE READY TO DIG
IN. AND IF YOU DECIDE TO GO IN A
COMPLETELY DIFFERENT DIRECTION
WITH INGREDIENTS HERE, I USED SOBA NOODLES.
THEY’RE SO DELICIOUS. WE LOVE THEM IN MY HOUSE AND
JUICY MANGO SLICES, IT’S STILL
WATERMELON SEASON. SO HIT THE MARKET THEN COME
HOME, GRAB A BOWL, SEE WHATEVER INGREDIENTS YOU
HAVE ON HAND AND LET THE POKE
BOWL GAMES BEGIN. I WANT A POKE THAT LOOKS GOOD. THANK YOU AND TAKES ON SO MANY FLAVORS. SO
IT’S SUCH A GOOD THING TO DO
WITH IT. ALL RIGHT. THANKS JOY. AS USUAL FOR THIS
RECIPE AND MORE HEAD TO
TODAY.COM/. AS WE CONTINUE TO CELEBRATE
EARTH WEEK, WE TAKE A LOOK AT ONE WAY TO
IMPROVE OUR PLANET AND OUR HEALTH AND THAT’S EATING
MORE PLANT BASED MEALS. SO WE CALLED UP OUR GOOD FRIEND,
ERIC REPAIR. A MICHELIN STARRED CHEF AND CO
OWNER OF THE ACCLAIMED LA BERNAD DE RIGHT HERE IN NEW YORK
CITY. HE’S GOT A BEAUTIFUL, BEAUTIFUL
COOKBOOK. IT’S CALLED VEGETABLE
SIMPLE. AND HE’S GONNA SHOW US TWO
DISHES THAT HE SAYS ANYONE CAN
MAKE. HI, ERIC. TELL US WHAT YOU’RE MAKING
TODAY. YES. TODAY I’M GOING TO MAKE ROMAINE
WITH CAESAR DRESSING, BUT WE’RE GOING TO PUT IT IN THE
OVEN AND GRATIN IT’S GOING TO BE A GRATIN. SO FOR THAT, I NEED TO FIRST
START THE SAUCE. I HAVE AN EGG YOLK. I’M ADDING A BIT OF MUSTARD IN
IT IN A BOWL WITH MY EGG YOLK, SOME
GARLIC. EXACTLY LIKE YOU WOULD DO A CAESAR DRESSING, SOME LEMON
JUICE, SALT SOME PEPPER. AND THEN WE START TO WHISK LIKE
THAT VERY SLOWLY TO EMULSIFY THE MUSTARD AND EGG
YOLK. AND THEN WE ARE GOING TO INTEGRATE VERY, VERY SLOWLY. AND THAT’S
THE SECRET, SOME EXTRA VIRGIN OLIVE OIL IN IT TO GET A VERY NICE DRESSING THAT WILL GO ON THE SALAD. SO,
UM, I’M WHISKING AND GOING SLOWLY.
IT TAKES, IT TAKES QUITE SOME
TIME. BUT YOU CAN START TO SEE IT’S
EMULSIFYING ALREADY. I HAVE, OF COURSE, I HAVE SOME
DRESSING ALREADY MADE. SO WE DON’T HAVE TO SPEND FIVE
MINUTES LOOKING AT THE DRESSING. IT LOOKS LIKE THAT AT THE END. AS YOU CAN SEE, IT’S LIKE VERY,
VERY NICE. THE SALAD HAS BEEN SPLIT IN
HALF. SO, WHAT I DO IS THAT I
PAINT THE SALAD LIKE THIS VERY GENEROUSLY WITH A BRUSH AND MY, AND MY DRESSING. MM. YOU SEE, I LOVE THAT. I WANT IT AND, AND YOU HAVE ALL THE FLAVOR
OF THE, OF THE CAESAR SALAD. NOW, I HAVE SOME PARMESAN
CHEESE. I MEAN, AND OF COURSE, I’M GONNA
PUT A LOT OF IT ON TOP, ON TOP
OF MY SALAD LIKE THIS AND A BIT OF CRACKED PEPPER. IT’S GOING TO THE OVEN ON, BROILED FOR FEW MINUTES UNTIL IT’S COOKED.
SO WE’RE GONNA PUT IT IN THE
OVEN RIGHT HERE. GREAT TRICK. LET’S SEE WHAT IT
LOOKS LIKE. AND THE IDEA IS TO GO FAST UNDER THE BROILER. SO YOU HAVE
THE CRUNCH OF THE ROMAN, THE CONSISTENCY OF IT AND THEN
YOU HAVE THE FLAVOR OF THE
DRESSING, WHICH IS VERY NICE. IT’S NICE AS A MAIN COURSE OR AS
A GARNISH WITH SOMETHING ELSE. NOW, WHILE IT’S COOKING A WATERMELON AND WE’RE GOING TO
DO THE WATERMELON PIZZA, I SPLIT IT IN FOUR PIECES. I’M
GOING TO PUT SOME OLIVES, GREEN OLIVES ON TOP OF
IT. WE ARE GOING TO PUT SOME BLACK
OLIVES ON TOP OF IT LIKE THIS. IT’S FIRM AND IT’S VERY
REFRESHING. IT’S VERY NICE. THE KIDS LOVE IT, OF COURSE. BUT
THEY ARE ADULTS TOO. I’M ADDING
SOME LEAVES OF MINT LIKE THIS AND NOT, NOT BIG LEAVES. ONLY THE
SMALL LEAVES AND THEN UH SOME FETA CHEESE,
BEAUTIFUL LIKE THAT. WHAT A WHAT A BEAUTIFUL COMBINATION.
THOSE TWO TOGETHER WE LOVE. YEAH, I LOVE THAT. I’M GONNA SHOW YOU WHAT’S
HAPPENING FROM THE, FROM THE WE, WE JUST HAVE A COUPLE OF
SECONDS. LET’S SEE THIS, ERIC. THANK YOU SO MUCH. UH TO
MAKE THESE RECIPES AT HOME. GO TO TODAY.COM/FOOD AND YOU CAN
CHECK OUT ERIC’S BOOK AT
TODAY.COM/SHOP. THANK YOU, ERIC. ALL RIGHT. IT’S TIME TO GET
COOKING WITH ONE OF THE BEST
CHEFS IN THE ENTIRE COUNTRY. OUR FRIEND MEG BICKFORD FROM COMMANDER’S PALACE IN NEW
ORLEANS. IT IS AN INSTITUTION
THERE. SO GET THIS IN ITS 128 YEARS. CHEF MEG IS THE FIRST FEMALE TO
CALL ALL THE SHOTS 130 YEARS, THIS YEAR, WE’RE CELEBRATING OUR
130TH. YOU ONE OF FAVORITE RESTAURANTS IN THE
WORLD TO WE GOT TO HANG OUT WITH MEG
LAST YEAR IN NEW ORLEANS, WHICH WE LOVED AND NOW SHE’S
COME TO MAKE US A SIMPLE, LOVELY
SPRING SUPPER. AWESOME, AWESOME DISH FOR
SPRING. WE’RE OBVIOUSLY VERY
REGULAR SPRING. YES. SO IT’S A LITTLE CHILLY OUTSIDE,
BUT IN NEW ORLEANS IT’S HOT. I
BOUGHT SOME HEAT. SO WE’VE GOT A RED ONION HERE.
WE’RE GONNA DO THE WHOLE THING. I HAVE NEVER YOU ON EVERYTHING. WE’RE GOING TO
MAKE A RED ONION, AGRI DO SOME
SALT PEPPER SKIN ON. THIS IS KIND OF LIKE A SWEET AND
SOUR SAUCE. YES. SO WE’RE GONNA SEAR THESE
RED ONIONS. HAVE YOU EVER SO WE WANNA GET LIKE GOOD, GOOD
CHAR REAL DARK COLOR. CAN I ASK YOU
SOMETHING? MAYBE SILLY. DO YOU TURN IT OVER AND GET THIS
SIDE TOO OR JUST ONE SIDE? YOU
CAN DO BOTH SIDES. BUT WHAT I LIKE TO DO IS STIR IT
REAL REALLY HARD AND THEN POP THIS
WHOLE THING INTO THE OVEN UNTIL THE ONION GETS SUPER,
SUPER SOFT ON. YOU COMES OUT OF THE OVEN, PEEL A
LITTLE BIT THAT SKIN AWAY, BUT YOU CAN THROW THE WHOLE
THING INTO THE BLENDER. THIS IS SOME PO GO TO, SHE REALLY DOES COMMANDERS. WE MAKE OUR OWN POND
BUT YOU CAN BUY A REALLY, REALLY GOOD ONE AT
THE GROCERY STORE AGAIN. A LITTLE BIT OF SALT AND
PEPPER IN HERE AND WE DON’T NEED THIS NOISE.
BUT EVERYBODY PRETEND THAT REALLY SMOOTH AND MAKE A NICE
VINAIGRETTE. WHAT DOES IT LOOK LIKE THAT? EXACTLY. SO A GOOD FROM THERE, WE’VE GOT OUR
WATERMELON. WE’RE JUST GOING TO REMOVE SOME
OF THE RIND HERE. LOVE SO THEN FROM HERE IF YOU GUYS SEE
OUR TUNA LOINS RIGHT HERE, WE KIND OF WANT TO CUT THE
WATERMELON INTO A SIMILAR SIZE TO KIND OF MATCH UP WITH THAT. LOOK AT THAT WHAT SHE’S DOING. SO FROM HERE. OH, I SEE LIKE THAT. OK. OK. AND WHEN YOU BUY THE TUNA, DO
YOU ASK FOR JUST LIKE A TUNA
FILET? YES, ABSOLUTELY. YES. OK. UM, WHEN YOU GO TO THE GROCERY
STORE OR YOUR FAVORITE BUTCHER, UM, LITERALLY JUST TELL THEM YOU
WANT FRESH. OBVIOUSLY, UM, GO TO IS OUR FAVORITE. WE GOT A BLUE FIN AND YELLOW TAIL TUNA
RIGHT OUT OF THE GULF OF MEXICO. AND NOW IS THE PERFECT TIME FOR
IT. I’M EXACTLY RIGHT. SO THEN HERE WE’VE GOT SOME
COUSCOUS THAT YOU CAN USE BAR,
YOU CAN USE FAR, YOU CAN USE QUINOA, WHATEVER YOUR FAVORITE IS. I REALLY, EXACTLY. I REALLY LIKE
THIS ISRAELI COUSCOUS. WE’VE GOT
A PESTO RIGHT HERE ALREADY INTO EVERY SINGLE
INGREDIENT. IT’S REALLY FUN. I MEAN, WE’VE
GOT GREAT UMAMI FLAVORS COMING
FROM THE PO AND THE ONION, OUR FRESH
WATERMELON, HERBACEOUS PESTO WHICH
COMMANDERS WE MAKE OUR WITH
LOUISIANA PECANS. IT’S A REALLY NICE BUTTERY
BITTERNESS. I GOTTA GET TO COMMANDERS. YEAH, I KNOW. I’M VERY, YOU KNOW. ALL RIGHT. SO, UM WE’RE JUST
GONNA MIX THIS TOGETHER, RIGHT? SO, AND THIS YOU CAN DO AHEAD OF
TIME. WHATEVER IS LEFT OVER BECOMES
LUNCH THE NEXT DAY. I IMAGINE THAT SEARING THIS TUNA TAKES LIKE ONE
SECOND. EXACTLY. SO WE’RE GONNA
DO THAT QUICK. AND DO YOU DO IF YOU PUT ANY OIL OR
ANYTHING ON THE, JUST A LITTLE
BIT? WE’RE GONNA GRAB JUST A LITTLE
BIT OF OIL. OK, I’LL HELP YOU. THANK YOU. SALT, PEPPER, SALT, PEPPER. OK. POP THAT BABY ON. YEP. SO WE’RE GONNA, OH, YOU RUB IT IN, DO THAT AND THEN
WE ARE, WE ARE GOING AND THEN
YOU DO THE OTHER SIDE TOO. EXACTLY. SO YOU WANNA MAKE SURE
THAT YOUR PAN IS HOT ALREADY.
EXACTLY. PEPPER. AND THEN THAT SIDE GOES DOWN AND
THEN WE’RE GONNA SALT PEPPER AGAIN. EXACTLY. RIGHT. SO WE, AND SO YOU’RE TALKING
JUST A COUPLE OF MINUTES, RIGHT? I MEAN, WE, WE’RE ALREADY SEEING
THAT WHITE. SO WE’RE ALREADY
SEEING THAT IS A BEAUTIFUL MEAL. AND YOU KNOW WHAT? THANKS FOR
SHARING. OK. SO FROM HERE WE’VE GOT OUR TUNA AND OUR
WATERMELON. SO I’M GONNA SLICE THIS WATERMELON INTO PLANKS JUST LIKE THIS. LIKE THE
TUNA. EXACTLY. THEN I’M GONNA
COME AND SLICE MY TUNA. OH MY GOSH. THIS IS AMAZING THAT SPRING ON A PLATE. IT’S, IT’S A REALLY LIKE LOVELY,
LOVELY MEAL. I FEEL LIKE IF YOU HOSTED A
DINNER PARTY AND SERVE THIS, PEOPLE WOULD THINK YOU WERE A
CHEF A LITTLE IMPRESSED. SO HERE WE’RE GOING TO SHINGLE OUR TUNA AND OUR WATERMELON. SO SUPER
SIMPLE, BUT REALLY, REALLY NICE
PRESENTATION HERE AGAIN. THIS IS GREAT FLAVORS, THE ONION. OH MY GOSH. I CAN, I CAN’T. OH, WHO KNEW THEY’D GO SO WELL
TOGETHER AND THAT A FINE COMBINATION. MAGNUS MAGNUS IS SO BEAUTIFUL. THANK YOU. THANK YOU. HAPPENED THERE. LOOK AT THAT PRESENTATION OF THAT MAG. THANK YOU. THANK YOU. THIS
IS GORGEOUS. GET TO NEW ORLEANS. GET TO
COMMANDERS FOR 130 YEARS OLD. LET’S CELEBRATE HOW MUCH FUN TO GET THIS RECIPE.
GO TO TODAY.COM/FOOD SUPERFOOD FRIDAY TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER USING TWO SUMMER STAPLES,
CORN AND WATERMELON. JOY, GOOD
MORNING. HEY, GOOD MORNING. AND J I JUST
NEED TO TELL YOU MY HEART FAILS. I WAS CRYING ALONG WITH YOU IN
MY KITCHEN AND I THINK I SAW TEAR UP AS WELL. I LOVE YOU. I LOVE YOU VERY MUCH AND I’M VERY EXCITED BECAUSE I
LOVE CORN AND I LOVE WATERMELON. SO, WHAT’S HAPPENING OVER THERE? OK. WE ARE SAVORING THE LAST
BITS OF SUMMER WITH THESE TWO
RECIPES. THE FIRST IS A SKILLET CHICKEN
WITH CREAMY CORN AND BLISTERED
TOMATOES. AND SO THE BEAUTY IS EVERYTHING
COOKS IN ONE SKILLET. AND WHAT I’M SHOWING YOU HERE IS
I’VE ALREADY SEARED THE CHICKEN. SO IT WAS JUST FIVE MINUTES ON
EACH SIDE, THE SAME SKILLET AND I JUST PUT
IT OVER HERE TO WARM ON A PLATE. NOW, HERE I SAUTEED SOME ONIONS
AND WE’RE BUILDING OUR MA PIECE I’M ADDING IN JUST TO SHOW
YOU THE EASE. THIS IS TWO CANS
OF CORN. CLEARLY, YOU CAN USE FRESH CORN.
YOU CAN USE FROZEN CORN. AND I’M ALSO PUTTING IN TWO FULL
PINTS OF CHERRY OR GRAPE
TOMATOES. AND YOU’RE JUST GONNA LET THIS
ON THE MEDIUM HIGH HEAT COOK AND ROAST FOR ABOUT 12
MINUTES. WE DON’T HAVE 12
MINUTES. BUT WHAT’S GONNA HAPPEN IS THE
CORN IS GONNA MAKE YOUR KITCHEN SMELL LIKE YOU’RE
IN A MOVIE THEATER, BUTTERED POPCORN. IT’S GONNA POP
A LITTLE BIT. IT’S GONNA ROAST AND THESE
TOMATOES END UP BLISTERING AND PUCKERING AND THE
JUICY DELICIOUSNESS EASES. RIGHT. YES. SO NOW WE’RE GONNA
CREAM IT UP A LITTLE BIT. THIS
IS A 2% REDUCED FAT MILK. IF YOU WANT SOMETHING MORE
INDULGENT, YOU CAN GO WITH CREAM
OR EVEN COCONUT MILK. AND I’M ALSO PUTTING IN SOME
PARMESAN CHEESE, CHEESE. I KNOW THE MORE CHEESE, THE
BETTER. MY GOODNESS. SO YOU JUST STIR THIS UP AND NOW
YOU’RE READY TO NESTLE IN YOUR
CHICKEN NESTLE. I LOVE THAT WORD FOR VEGETARIANS. COULD YOU USE
TOFU IN THERE JILL? YOU CAN USE TOFU. YOU CAN
USE SHRIMP. ANY SINGLE THING
GOES IN HERE, BY THE WAY, EVEN CHICKPEAS AND
YOU KNOW WHAT? I ALSO WANT TO
SHOW YOU. SO THIS IS BASICALLY DONE NOW,
BUT YOU ALSO HAVE THE OPTION OF TAKING THAT CHICKEN. I DID
THIS OVER HERE AND I CUT IT UP SO THAT YOU HAVE
BITE SIZED PIECES FOR THE KIDS AND YOU JUST PUT
SOME BASIL ON TOP AND MAN, YOU HAVE A MOUTHWATERING
MASTERPIECE. ALL IN ONE. SPEAKING OF MOUTHWATERING, TELL US ABOUT THESE UH THESE
WATERMELON MARGARITA POPS COME ON OVER TO MY KITCHEN
ISLAND. OK. SO WE ARE TAKING TWO SUMMER
FAVES, MARGARITAS AND WATERMELON AND
WE’RE GONNA MAKE THESE POPS. SO I’M STARTING WITH, IN THIS
BAG. I’M ADDING MY MARGARITA MIX AND
THIS IS A LOW SUGAR VERSION. I
PUT TEQUILA IN, THIS IS AN ORANGE LIQUEUR AND THIS IS JUST FRESH LIME
JUICE. SO YOU STIR THIS UP AND I
HAVE A QUARTER OF A WATERMELON WATERMELON. SO
YOU DON’T NEED TO, YOU KNOW,
SWEETEN IT UP. RIGHT. WELL, THAT’S RIGHT. YOU’RE GONNA
GET ALL THAT JUICY WATERMELON.
GOODNESS. IT’S GONNA SEEP INTO THE BOOZE
AND THE BOOZE IS GONNA SEEP INTO
THE WATERMELON. SO I PUT ALL OF THESE INTO ONE, SEE THIS INTO ONE BAG AND YOU’RE GONNA LET IT SOAK AND
SOP UP ALL THE GOODNESS FOR ABOUT 40
MINUTES IN THE FRIDGE AND KEEP FLIPPING THE BAG OVER
AFTER YOU SEAL IT. SO YOU GET ALL THE PIECES WELL
COATED. THEN YOU LAY THEM OUT ON A BAKING JUST LIKE THIS AND YOU POKE IN THESE LITTLE
POPSICLE STICKS JUST LIKE THIS.
WHAT I, WHAT I WOULD DO IS FIRST YOU DO A LITTLE BIT OF A
KNIFE. YOU GET A NICE UM, INSERT
THROUGH THE RIND. YOU PUT THIS
IN AND THEN LAST BUT NOT LEAST I JUST OVER THE TOP. I’M GONNA
ZEST SOME LIME. I’M GONNA PUT A LITTLE BIT OF
SALT BECAUSE YOU KNOW, IN THE
SPIRIT OF MARGARITAS AND YOU FREE. THIS IS AN ADULT ICE CREAM PART THAT WE ARE. ALL. THIS COULD BE YOUR BEST RECIPE
YET. HOW LONG DO YOU FREEZE IT
REALLY FAST, JOE. IT’S FROZEN. YOU FREEZE IT FOR ABOUT TWO
HOURS. AND GUYS, THESE ARE SO
REFRESHING AND SO DELICIOUS. AND
THIS IS ONE OF THOSE TIMES. I WISH I WAS IN THE STUDIO WITH
YOU. ISN’T THAT EVERY TIME? YOU. AND WE’RE GOING TO HAVE A GOOD DAY
WITH ALL OF THOSE. WE ARE. YEAH. WE’RE HITTING THE
BOOZE RIGHT NOW FOR THOSE
RECIPES. IT’S TODAY.COM/FOOD. THAN SOME GOOD, HARD CORE,
ENTERTAINING, OUTDOORS AND
HOSTING IS EASIER WHEN YOU’VE GOT THE RIGHT
RECIPES RIGHT AT YOUR
FINGERTIPS. TODAY, CONTRIBUTOR ELIZABETH’S HIGH
SCHOOL IS HERE WITH SOME SIMPLE AFFORDABLE DISHES TO FEED
A CROWD. ELIZABETH ALWAYS GOOD TO HAVE
YOU. OH, HONEY, YOU LIGHT UP THE PLA, YOU’RE SO SWEET. YOU CAN
CELEBRATE ANYTHING. AND IT’S YOUR BIRTHDAY TODAY. IF
YOU DON’T MIND ME SAYING HAPPY BIRTHDAY, I’M GONNA TELL YOU, HODA AND
JENNA DECLARED THIS THE EASY,
BREEZY SUMMER. THAT WAS IT EASY. BREEZY SUMMER.
I DID HARD ALL YEAR LONG LAST YEAR. AND I’M TELLING YOU, I’M NOT
DOING HARD ANYMORE. NOT THIS
SUMMER. SO THIS IS EASY. I’M TELL, THE HARDEST THING I’M
GONNA DO IS TAKE OFF MY SPORTS
BRA AFTER HOT YOGA. THAT’S ALL I’VE DONE AND IT’S GONNA GET OUT OF MY HEAD. YOU’RE FINE. IT’S FINE. NOW, THIS IS A
SPRING ROLL SALAD. SO, INSTEAD OF, INSTEAD OF
HAVING TO ROLL IT ALL UP WITH
THOSE RICE PAPERS, THAT’S HARD, I’M NOT DOING HARD. MIX IT TOGETHER AND THEN YOU’RE JUST GONNA EAT
THE SALAD. LET’S START WITH
THAT. SO WE HAVE GOT A LITTLE BIT OF
MAPLE SYRUP. WE HAVE SESAME OIL. SO IT’S ALL
THOSE ASIAN WONDERFUL FLAVORS,
RICE WINE VINEGAR. WE’VE GOT SRIRACHA, WE HAVE
PEANUT BUTTER, WE HAVE GARLIC AND THEN WE’RE JUST GONNA
PROCESS THIS. NOW, I ALREADY HAD
CARROTS IN THERE. SO IT’S HEALTHY TOO. I MEAN, YOU
KNOW, YOU’RE GONNA GET SOME
CARROTS, WE’RE GETTING PROTEIN AND THEN WE’RE GONNA BLEND THIS
UNTIL IT GETS SMOOTH. WE NEED
OUR AND WE ARE GOOD. SO WHAT WE’RE GONNA DO PUT THIS IN, WE WANNA BLEND IT
UNTIL IT’S SUPER SMOOTH. OK? AND THEN WE’RE GONNA GET OVER
HERE TO ALL OF OUR VEGETABLES. NOW WE WANNA SHRED OUR CABBAGE
REALLY THINLY. AND THEN I’M GONNA SHOW YOU A
TRICK. THIS IS LIFE CHANGING AND YOU
PROBABLY KNOW BECAUSE SIRI IS
SMART. SHE’S A GREAT COOK. SCARED ME UNCLE TO THE MARGARITA OVER THERE.
LOOK, WATCH, YOU DON’T HAVE TO GO LIKE
THIS. NO, MA’AM. DO YOU LOOK AT THERE? LOOK AT THERE. IS
THAT NOT LIFE CHANGING? OK? NOW THAT’S A DIFFERENT ONE. THAT’S A DIFFERENT GUY. ANYWAY, SO THAT WE’RE GONNA ADD, WE’VE GOT ALL OF OUR LITTLE, I LOVE THE CABBAGE. IT’S GOT THE CRUNCH.
YOU HAVE TO HAVE THE CABBAGE,
IT’S GONNA STAY. SO, AFTER WE MIX
THIS UP, IT’S GONNA BE GOOD FOR DAY. WHAT
THE HERBS ARE IN HERE, WHAT OTHER THINGS? IT’S ALL SUMMER. IT IS. THE TRIFECTA. IT’S BASIL, CILANTRO AND MINT.
IT DOESN’T GET ANY BETTER. WE’VE
GOT OUR R WE HAVE A LITTLE BIT OF
ROTISSERIE CHICKEN. WE DIDN’T
EVEN COOK THAT. WE DIDN’T EVEN COOK IT. THAT’S HARD. AND I’M NOT DOING
IT AND THERE IS THE EDAMAME AND THEN WE HAVE OUR RED
PEPPERS, OUR DRESSING UH HONEY TOMATO
SANDWICHES. I’M GONNA TELL YOU, IT’S NOT
SUMMER UNTIL YOU’VE EATEN A
TOMATO SANDWICH. AND I MEAN, IT’S DRIPPING DOWN
YOUR ARMS. YOU KNOW WHAT I’M
TALKING, YOU GOTTA LEAN OVER THE GARBAGE
CAN. SOMETIMES YOU GOTTA JUST GET OUT
OF ELIZABETH’S WAY. LET HER GO TELL HIM ABOUT THE
TOMATO TOMATO SANDWICH. I BROUGHT THESE
TOMATOES ALL THE WAY FROM HOME
Y’ALL. IF YOU COULD HAVE SEEN TS A THEY
WERE LOOKING AT IT LIKE THEY’VE
NEVER SEEN A TOMATO. I, I SAID, LET ME TELL YOU
SOMETHING. I SAID IT’S A TOMATO AND IF YOU
WOULD JUST PUT IT BACK DOWN, I
WOULD APPRECIATE IT. SO WE HAVE OUR BEAUTIFUL
TOMATOES. LOOK AT THAT. THIS IS THE KEY SALT IT AND LET IT, LET IT SIT BECAUSE THAT’S GONNA
GET ALL THAT JUICINESS. IT’S GONNA DRAW OUT SOME OF THE
MOISTURE. IT’S ALSO GONNA GET INTO THE
TOMATO. THE OTHER THING I’LL DO
SOMETIMES I’LL TAKE THEM BECAUSE A TOMATO THAT’S JUST OFF THE
VINE THAT’S WARM. I’LL TAKE IT AND I’LL JUST PUT ON THE DASHBOARD OF MY CAR AND I LET IT SIT FOR A LITTLE
WHILE, LET IT WARM UP. JUST LET IT WARM UP. YOU
REFRIGERATE YOUR TOMATO. THAT’S THE HIGH SCHOOL. I KNOW IT IS THE DEATH OF THE TOMATO. IT’S THE DEATH OF SOMEONE WHEN SOMEONE CUTS YOU OFF. DO
YOU EVER GRAB THE TOMATO AND
THROW IT OUT? THAT IS YUMMY. SO THEN HERE WE GO. WE TO GET HOTTER THAN THE I DO, BABY. YOU GOTTA LET IT GET
HOT. NOW, THIS IS A FAKE
HOMEMADE MAYONNAISE. UM BECAUSE MAKING HOMEMADE
MAYONNAISE CAN BE HARD AND YOU
KNOW WHAT? I AIN’T DOING HARD. I’M NOT
DOING IT. WE HAVE OUR LEMON UH OH, WE HAVE OUR TONY’S OR UM
YOU KNOW, ANY CAJUN SEASONING AND THEN WE
ALSO HAVE BASIL. WE MIX THAT UP AND I LIKE TO DO THESE FOR AN
HORS D’OEUVRE FOR PARTIES, YOU KNOW. AND SO IT’S JUST A ONE BITE
SANDWICH. WE DID A, A CATERED EVENT AND
HAD I’M TALKING LOBSTER SALAD IN
BOWLS. W WE HAD AC 00 MY GOD, HAPPY SUMMER. HAVE AN PEOPLE. BUT HOW ABOUT THIS, HOW ABOUT A
DELICIOUS DESSERT PIZZA? I LOVE
A DESSERT PIZZA. OK. KRISTEN TUMLIN, THE FOUNDER AND
CEO OF DOUGH RIGHT HERE. IN NEW YORK CITY, WE’VE GOT A
WATERMELON PIZZA. YOU’RE GONNA WANT TO DO THE
SLICE FROM THE LARGEST PART OF THE WATERMELON
TO THE MIDDLE. AND THEN YOU ACTUALLY CUT THIS
BEFORE YOU EVEN DECORATE IT. OK?
SO CUT INTO EIGHT SLICES, 10, WHATEVER
YOU WANT TO DO. AND THEN THIS ONE IS SUPER
HEALTHY. IT USES GREEK YOGURT.
OK? CAN YOU PUT SUGAR IN THE GREEK
YOGURT? NO, NO, YOU COULD ADD A LITTLE
VANILLA EXTRACT IF YOU WANT. BUT I ALSO, I LIKE JUST GETTING THE VANILLA
KIND OF GREEK YOGURT OR IF YOU
WANT TO DO IT VEGAN, YOU CAN DO A VEGAN YOGURT. WHATEVER YOUR FAVORITE IS, YOU
JUST KIND OF CUT IT YOGURT. EXACTLY. YEAH. YOU USE WHIPPED CREAM. YOU
COULD, IF YOU WANT IT TO BE
SWEETER. ABSOLUTELY. YOU COULD EVEN USE LIKE A LITTLE
BIT OF VANILLA FROSTING IF YOU REALLY WANT TO GO ALL IN
FOR THE DESSERT. BUT THIS IS REALLY FUN FOR THE
KIDS BECAUSE THEY CAN ADD WHATEVER TOPPINGS THEY WANT
THEIR FAVORITE FRUIT. WHOA, WHAT’S HAPPENING OVER THERE? YOU
GOT TO SMEAR IT, DON’T YOU? YOU? YES. NO, NO, THAT’S OK. THERE’S NO WRONG I’M NOT TRAINED IN A WAY.
EXACTLY. RIGHT. IT’S BEAUTIFUL. NO, IT ACTUALLY
DOES. ALL THE THINGS STICK TO IT AND THEN IT’S ALREADY CUT. SO IT’S EASY BECAUSE I’M DOING IT THE
WAY. WELL, BECAUSE YOU’RE ALWAYS
FOLLOWING I’M IT IS MEANT THAT’S DELICIOUS. AND SOME STRAWBERRIES AND THAT YOU COULD ADD SOME
CHOCOLATE CHIPS TO THIS. RIGHT.
RIGHT. OR YOU KNOW WHAT, THIS COULD,
THIS COULD BE BREAKFAST. MY HOW OLD ARE YOUR KIDS? UH, MY
DAUGHTER IS TWO GOING ON 22. 0,
MY GOD. DOES SHE LIKE COOKING? SHE DOES,
SHE LOVES BAKING. SHE, SHE KNOWS
THAT I’M THE COOKIE COOK GAL. I’M EATING SOME OF THE TOP MEANS
UNFORTUNATELY, TAKE A BITE. YOU JUST WANT TO
CHILL THIS BEFORE YOU SERVE IT
SO YOU CAN SERVE IT. YOU KNOW, I LIKE THIS OR STICK IT ON THE
BREAD. I LOVE IT. THIS IS SUCH A
CLEVER, SMART. WE’RE GONNA TRY TO MAKE IT
RIGHT. OK. ONE MORE MM MM. MM. PLAIN YOGURT. THAT’S GREAT. I, I AGREE. I THOUGHT IT NEEDED
WHIPPED CREAM, BUT I’M WRONG.
NO. SWEET ENOUGH WITH THAT FRESH
FRUIT. ALL RIGHT. THANK YOU KRISTEN TO GET THESE
RECIPES. HEAD. TODAY.COM/FOOD. WE ARE BACK WITH SUPERFOOD
FRIDAY TODAY. NUTRITIONIST JOY BAUER FIRING UP
THE GRILL TO MAKE A CHICKEN
CAESAR SALAD. GOOD MORNING JOY FOR THIS. HEY, GOOD MORNING GUYS. I HAVE
BEEN DYING TO TRY THIS RECIPE. AND THEN EARLIER THIS WEEK, ALL MY BEST FRIENDS FROM HIGH
SCHOOL CAME OVER FOR A POST
COVID REUNION AND WE DEVOURED THIS. ACTUALLY, I HAVE TO GIVE A SHOUT
OUT TO TAPPAN ZEE HIGH SCHOOL IN
ROCKLAND COUNTY. MY ALMA MATER. ALL RIGHT. BUT WE TESTED IT FOR YOU ALL. THAT’S RIGHT. UM SO BASICALLY I HAVE HERE TWO
ROMAINE HEARTS. IT’S THE EASIEST THING EVER AND
YOU’RE GOING TO SLICE THEM,
KEEPING THE ROOT INTACT. SO I’M GONNA SHOW YOU BECAUSE
WHEN YOU KEEP THE ROOT INTACT, IT’S GONNA HELP THE LEAVES TO
STAY TOGETHER WHEN YOU GRILL. SO LET ME HOLD THIS UP AND SHOW
YOU WHAT I’VE DONE HERE JUST LIKE THIS. AND NOW I LAID, COME OUT AND WHAT I’M ALSO GONNA
DO, I HAVE A LARGE CHICKEN BREAST THAT I
BUTTERFLIED BECAUSE I WANT THE CHICKEN TO COOK AT THE
SAME TIME THAT MY LETTUCE WILL GRILL AND
ALL I DO IS I’M MISTING. I MISS BOTH SIDES AND THEN I ADD
A LITTLE BIT OF SALT OVER THE
TOP AND A LITTLE BIT OF GROUND BLACK
PEPPER. IT’S AS EASY AS THIS. NORMALLY I WOULD FLIP THEM OVER
AND I WOULD DO EXACTLY THE SAME
THING TO THE OTHER SIDE AND I’M GONNA TAKE YOU OVER TO
MY GRILL BECAUSE I PUT IT ON THE GRILL JUST FOR
ABOUT THREE MINUTES AND YOU’RE GONNA SEE WHAT THEY
LOOK LIKE. THREE MINUTES. OH, I’M SO SORRY, THREE MINUTES
PER SIDE UNLESS YOU WANT TO HAVE CHICKEN
TARTARE. SO THIS IS BEAUTIFUL AND CHARRED
RIGHT OVER HERE. YOU WANT TO BE
CAREFUL. I HAVE LONG TONGUES TO TAKE OFF
THE LETTUCE BECAUSE YOU WANT,
AGAIN, YOU WANT THEM TO STAY INTACT
BECAUSE THIS IS ALL ABOUT
PRESENTATION. YOU CAN SEE THE SMOKEY CHARRED.
GOODNESS THAT IS ON THESE
LETTUCE LEAVES AND I’M TAKING MY CHICKEN, I’LL
PUT IT OVER HERE. I KNOW IT LOOKS SO GOOD JOY. THAT’S THE BEST PART. SO, AND THEN HOW DO YOU, SO I CUT UP SOME CHICKEN
ALREADY. SO I’M GONNA PLACE THIS
CHICKEN OVER HERE AND I’M GONNA PULL OVER. HOLD ON, I GOT ALL MY I’M TRYING. AND SO NOW ALL I’M GONNA DO IS
REALLY PUT MY CHICKEN THAT I
SLICED UP RIGHT OVER HERE. AND OF COURSE, WE NEED SOME SO IMPRESSED GRATED PARMESAN.
AND CAN YOU SERVE THIS ROOM
TEMPERATURE JOY? YOU COULD SERVE AT ROOM
TEMPERATURE, YOU COULD SERVE IT WARM INSTEAD
OF THE CARBY CROUTONS. WHAT I LIKE TO DO IS I TOAST
SOME PECANS. IT ADDS LIKE A
BUTTERY EPIC CRUNCH. AND THEN YOU CAN REALLY USE ANY
LIGHT CAESAR DRESSING THAT YOU
HAVE ON HAND OR UM I’M GOING TO PUT A RECIPE UP
AS WELL FOR ONE THAT I MAKE AVOCADO. AND SO THIS SERVES TOO. BUT THE COOL PART ABOUT THIS IS
YOU COULD SCALE IT UP OR YOU CAN
SCALE IT HERE. THAT LOOKS FAIR. ANOTHER HOME RUN. THANK YOU,
JOY. YOU FOR THIS RECIPE. HEAD TO
TODAY.COM/FOOD. OUR FRIEND ANTHONY, A FRESCO BY SCOTTO RESTAURANT, WHICH IS ONE OF THE
BEST IN NEW YORK CITY HAS TWO
SALADS THAT WE WANNA EAT FOR YOU. LOVE YOU. I LOVE YOU GUYS. YOU KNOW, WE’RE ALL PART OF MY
FAMILY AND IT’S JUST TERRIFIC. DOING GREAT. NEW YORK IS DOING ABSOLUTELY
WONDERFUL. FRESCO BCA IS ROCKING IN MIDTOWN MANHATTAN. OK. ALL RIGHT. SO WE’RE GONNA
START WITH STEAK. YES. SO THERE’S TWO ASPECTS OF THE
STEAK AGAIN. THE WHOLE IDEA ABOUT THIS IS YOU’RE OUTSIDE. YOU’RE NOT, YOU DON’T HAVE TO GO
BACK IN YOUR FAMILY’S OUT THERE. JUST GOT IT. ROMAINE LETTUCE, CUT IT IN WHATEVER SIZE YOU WANT
TO GET IT IN. ARE YOU GONNA
GRILL THE LETTUCE? EXACTLY. RIGHT. SO YOU’RE GONNA DO, YOU GONNA OLIVE OIL THIS, YOU’RE GONNA DO. EXACTLY. RIGHT.
AND IT’S GOT THAT, THE, THE, THE
TASTE OF THE CHART. IT WON’T BE WIL I JUST LEAVE IT THERE FOR A COUPLE OF MINUTES. IT’LL HAVE THAT LOOK AND IT’LL BE JUST LIKE WHAT THIS
IS GOING TO BE AND IT’S CRUNCHY
AND NO MORE, NO LESS. JUST SEASON IT. KEEP IT, KEEP IT NICE AND
CRUNCHY. ALL RIGHT. SO THEN THE ST TASTES LIKE STEAK. THEN THE STEAK, IT DOES, THEN THE STEAK, WHAT I WANT YOU
TO DO IS YOU GOT A SALT AND
PEPPER JUST BEFORE YOU USE IT. MY SUGGESTION IS TO REALLY DO
IT, TAKE IT OUT 20 MINUTES BEFORE
YOU’RE GOING TO EAT IT OFF. YOU WANT KIND OF ROOM
TAP SALT AND PEPPER. VERY SIMPLE. YES, IT’S FINE. IT’S FINE. WE CAN DO IT ON THE
SITE NOW. ALL RIGHT. AND THEN YOU WANT 11
O’CLOCK AND ONE O’CLOCK, 11 O’CLOCK AND ONE O’CLOCK AND
THAT WILL GIVE YOU THAT GRILL
MARK YOU’RE LOOKING FOR THAT’S SQUARE 11 O’CLOCK AND ONE O’CLOCK. OK,
WE GRILL, WE GRILLED OUR LAND IT OFF AND NOW YOU WANT IT TO
LOOK LIKE A RESTAURANT. SO THERE ARE THINGS THAT YOU WANT
TO DO. THIS IS ALL OF THIS IS NOT YOU ALSO, BUT IT COULD BE FOR
THE CHEF TOO JUST TO LET YOU
KNOW THAT. SO YOU’RE SQUARING THIS OFF, YOU’RE
MAKING IT LOOK CLEAN AND THEN THE SIZING OF WHAT YOU
WANT TO DO FOR THE STEAK IS THIN LIKE THAT OR IT COULD BE THINNER, YOU
KNOW, IT’S YOUR CHOICE. BUT IT, IT, IT GIVES YOU THAT
MOUTH THAT YOU NEED AND THEN WE’RE DRESSING IT. EXACTLY. WE’RE DRESSING GET A, GET A CAESAR SALAD. YOU’RE GONNA GET A CAESAR SALAD.
YOU COULD, UH, STOVE. BUT THIS, I’M GONNA ADD A LITTLE PARMESAN
CHEESE AND MY REAL TRICK TO THIS IS ADDING
JUST A LITTLE, A LITTLE BIT OF FRESH LEMON TO YOUR STORE. BOUGHT CAESAR
SALAD. OK, CROUTONS. YOU JUST ADD LEMON AND UP, I LOVE CROUTONS. DO YOU MAKE YOUR OWN OR DO YOU
BUY THEM? I MAKE MY OWN YOU’RE I’M GONNA TAKE THIS BACK MY GUN. OK. NEXT, SO HERE, LET’S DO IT.
WE’RE CONSIDERING A FRESCO BAS SCOTTO, A SUMMER SALAD IN THAT SUMMER SALAD. YOU’RE
GONNA HAVE COMPONENTS LIKE YOU ALWAYS HAVE ROMAINE LETTUCE EVERY TIME
YOU’RE HAVING SALAD. THIS IS IF YOU WANT TO TRY THAT,
THAT’S LO LO LOLA LETTUCE. IT MIMICS ROMAINE. IT GIVES YOU A COLOR WHICH MAKES
IT PRETTY LOLLOL. A OK. SO YOU’RE GONNA ADD ALL YOUR
SUMMER VEGETABLES IN HERE. ZUCCHINI SQUASH, CUCUMBERS.
THOSE ARE UNCOOKED ZUCCHINI AND ALWAYS UNCOOKED. OK. AND THEN AFTER THIS IS ALL DONE,
WE’RE ADDING STRAWBERRIES. IT’S GOT A STRAWBERRY
VINAIGRETTE, STRAWBERRY VINAIGRETTE. THAT BABY. IF YOU CAN’T GET
STRAWBERRY VINAIGRETTE, YOU
COULD STORE BY, YOU CAN FIND RASPBERRY
VINAIGRETTE AND IT MIMICS THE
SAME THING. FRESH STRAWBERRIES, MIX IT
TOGETHER. THAT’S WHAT IT LOOKS LIKE. LOOKS LIKE THAT. HAVE FUN. SUMMER IS GOING AWAY REAL QUICK. SUMMER’S GOING AWAY GO SLOW. CAN WE TALK ABOUT SOMETHING NEW. I HAVE A NEW RESTAURANT OPEN.
WAIT, WHAT RESTAURANT IN NASHVILLE,
TENNESSEE. ANTHONY’S POPPING UP IN
NASHVILLE. WHEN’S IT HAPPENING? IF YOU’RE IN NASHVILLE, NOVEMBER
2022. 2022. CAN I GO FOR MY
BIRTHDAY, PLEASE? I’M IN ALL RIGHT TO GET THESE RECIPES
GO TODAY.COM/FOOD NUTRITIONIST JOY BAUER IS
PUTTING A SPIN ON SALAD DRESSING
AND BY THE WAY, FOLKS, CONGRATULATIONS JOY BAUER, SUPERFOOD FRIDAY JUST WON TWO
TASTE AWARDS AWARDS FOR BEST
FILMED AT HOME EPISODES OR FILM AND
BEST HEALTH AND FITNESS PROGRAM, FILM OR DOCUMENTARY. IT’S AN AWARD WINNING SEGMENT. CONGRATULATIONS. I’M GOING TO TELL YOU THAT IAN
DOWER NOW THINKS HE’S STEVEN
SPIELBERG. BY THE WAY, WE SHOULD POINT OUT THIS IS A
FAMILY AFFAIR THIS MORNING BECAUSE JOY’S SON COLE IS
HELPING US OUT WHAT’S UP COLE, YOU KNOW, YOU KNOW WHAT’S REALLY FUNNY
GUYS, COLE CAN’T STAND UP BECAUSE I’M
SO SHORT THAT HE’S AT STAND UP. THAT’S THANK YOU FOR. YEAH, LEAN BACK
DOWN. LET’S START WITH CHIPOTLE,
TAHINI COLE, WHAT YOU GOT? OK. SO WE’RE GOING TO DO THREE
DIFFERENT DRESSINGS THAT WILL TAKE YOUR SALAD IN UNIQUE
FLAVORED DIRECTIONS. AND I THINK YOU’RE GOING TO LOVE
THESE. SO THE FIRST, THE FIRST THING
I’M DOING HERE IS I’M ADDING A
QUARTER CUP OF ZUCCHINI PASTE, WHICH IS
BASICALLY GROUND SESAME SEEDS. IT HAS A MUTUAL, I MEAN, IT HAS
A MELLOW MOUTHWATERING FLAVOR, BUT AS MELLOW AS IT IS ACT IN
THE NUTRITION DEPARTMENT. COLA AT THE STAR OF THE SHOW, WHICH
IS THE CHIPOTLE PEPPERS. YEAH. GO AHEAD IN THREE. THEY COME IN THE CAN AND YOU CAN EITHER KEEP THE HEAT LIGHT AND THEN JUST ADD THE
ADOBO SAUCE OR YOU CAN DO ONE PEPPER WHICH CO JUST ADD IT IN
FOR A NICE HEAT OR. OK, IF YOU GO FOR TWO, I MEAN,
WE’RE TALKING, BRING TEARS TO YOUR EYES HEAT
BUT WE LOVE THAT. I’M GOING TO ADD A LITTLE BIT OF
LIME JUICE, EXTRA VIRGIN OLIVE OIL, A LITTLE
BIT OF GARLIC AND COAL. YOU PUT IN A PINCH OF THE SALT
OVER THERE AND THEN SOME WATER AND GUYS, YOU
BLEND THIS UP CO YOU BE THE
TASTE TESTER. THIS IS THE TAHINI OVER HERE AND IT IS SO CREAMY. CAN YOU SEE HOW
CREAMY THAT IS? LOOK AT THAT REALLY NICE. GO FOR IT AND ADJECTIVE DESCRIBE WHAT
YOU’RE TASTING. ALL RIGHT. THAT’S EARTHY. GETTING FIERY, FIERY. I TRAINED THIS PALETTE.
WELL, JOY. YES, I LOVE IT. ALL RIGHT, JOY. YOU’RE JUST
TALKING ABOUT GREEN GODDESS
DRESSING. I GET IT AND I LOVE IT. I HAVE
NO IDEA WHAT’S IN IT. SO I REALLY WANTED TO MASTER A
GREEN GODDESS THAT HAD THAT UNIQUE ADDICTIVE FLAVOR BUT WAS
ALSO SUPER LIGHT AND EASY TO
MAKE. SO YOU COULD BE HEAVY HANDED
WITH IT BECAUSE WE DON’T LIKE TO A SALAD DRESSING. SO THE FIRST THING I DID FOR THE
CREAMINESS IS I’M ADDING IN ONE
RIPE AVOCADO. AND OBVIOUSLY IT’S GONNA GIVE IT
AN EARTHY FLAVOR. IT’S GONNA GIVE IT TONS OF HEART
HEALTHY FAT. NOW, WE HAVE ALL
THAT BASIL, FRESH BASIL AND THEN TO CUT SOME CORNERS
OVER HERE WHEN IT COMES TO THE SPICES INSTEAD OF ADDING
A LOT OF FRESH. AND AGAIN, THIS IS JUST BECAUSE
I WANTED IT TO BE LICKY SPLIT. COOL. WHAT DO WE HAVE
HERE? WE GOT GARLIC ONION. IS THAT
SALT AND PEPPER? SALT AND PEPPER AND THEN A
LITTLE BIT OF LIME JUICE? WHY
DON’T YOU GO IN FOR A TASTE? A LITTLE BIT OF? OH, THIS IS, WE HAVE LIME JUICE AND WE HAVE A
LITTLE BIT OF UM WHAT IS THIS
OVER HERE? OH, APPLE CIDER VINEGAR. OH, THAT’S OF EXTRA VIRGIN OLIVE OIL. THIS
BLENDS UP. WHAT ARE OUR ADJECTIVES OVER
HERE? I HAD TO BREAK OUT THE THESAURUS
FOR THIS ONE. THAT’S QUITE HERBACEOUS. OVER HERE YOU GO INTO THE LEMON
VINAIGRETTE. NOW THE LEMON VINAIGRETTE IS
REALLY NICE BECAUSE THIS IS SO EASY PEASY. IT GIVES IT THAT BRIGHT CITRUSY
POP AND IT’S GOOD FOR ANY KIND
OF SALAD THAT YOU HAVE. AND THE BEST PART IS IT TAKES A
MINUTE TO MAKE. THIS IS LEMON
JUICE. OK? WE’VE GOT A LITTLE BIT OF
EXTRA VIRGIN OLIVE OIL. I’M PUTTING IN RICE VINEGAR CO
GOING IN FOR THE TASTE. LEMON ZEST TO BOLDEN UP THAT
LEMON, A LITTLE MUSTARD AND THEN SOME SALT AND PEPPER.
AND GUYS, I’M TELLING YOU, YOU
WHISK THIS UP. YOU’LL FEEL LIKE YOU’RE IN A
RESTAURANT. THAT’S AN AWARD WINNING SHOW RIGHT THERE. GIVE US AN ADJECTIVE FOR THAT
ONE. GIVE US ONE MORE ADJECTIVE. OH, COLE SAYS ZIPPY, ZIPPY JOY COLE. THANK YOU BOTH FOR
THESE RECIPES. IT’S
TODAY.COM/FOOD. ALL RIGHT. THIS MORNING ON TODAY FOOD, WE
ARE ANSWERING THE AGE OLD SUMMER
PARTY QUESTION. WHAT CAN I BRING? WELL, TODAY CONTRIBUTOR ELIZABETH HIGH
SCHOOL HAS TWO DELICIOUS SUMMER SALAD RECIPES AND NO
PRESSURE ELIZABETH. BUT THERE ARE THREE YANKEES
EATING YOUR FOOD. WE NEED THEM
TO BE IN GOOD HEALTH. I HOPE THIS IS GOOD AND TASTE.
THEY, THEY’RE, THEY’RE CUTE, HONEY. THEY WANT RIBS. YOU’RE HERE ON SALAD DAY. SORRY.
HE TOLD ME TO STAY AWAY FROM THE
DRINKS THOUGH. HE GOT A HEAVY POUR. ABSOLUTELY.
SO, I MEAN, Y’ALL KNOW IT’S HOT IS THE HINGE
OF THE HILL IN THE SOUTH RIGHT NOW AND NOBODY WANTS
TO BE SWEATING IN THE KITCHEN. SO WE’RE GONNA DO THESE GREAT
EASY SALADS THAT WE CAN PULL
TOGETHER QUICKLY. NOW I’M GONNA GET YOU. I’VE NEVER SHAVED THAT. LIKE YOU. NO, NO, NO, NO, NO, NO, NO,
NO, SHE IS WONDERFUL. RIGHT. SO
HERE WE GO. TAKE OFF THE ENDS HERE. VERY GOOD. AND THEN WE’RE GONNA SHAVE IT
JUST LIKE THIS. CAREFUL. LOOK AT YOU. OK. OK. YEAH. OK. KEEP GOING. SO NOW WE GO IN HERE NOW YOU’RE MAKING AND THEN WITH OUR FENNEL, I HAD SUCH HOPES ALL RIGHT. LET’S MOVE ON
OVER. LET’S MOVE TO THE FENNEL.
THEN NOW IF YOU DON’T LOVE FENNEL, BETTER. IF YOU DON’T LOVE FENNEL, YOU
CAN ALWAYS USE CELERY. THAT’S A GREAT, UM, A GREAT
OPTION. WE’RE GONNA PUT THAT IN
THERE AND THEN WE’RE GONNA START
MAKING OUR DRESSING SO FAST FOR OK. KEEP GOING. SO WE’VE GOT A LITTLE BIT OF
HONEY. WE’VE GOT SOME DIJON, WE ALSO HAVE GOT SOME LEMON
JUICE AND THEN WE’RE GONNA SLOWLY
DRIZZLE THE OIL IN HERE. OIL II I WAS WAITING, I LIKE IT. PAUSE FOR YANKEES
REACTION. OK. WHAT ARE Y’ALL
DOING? HOW DO YOU, WHAT DO YOU THINK? YOU KNOW, AND THAT’S THE THING,
I MEAN, REALLY DON’T FORGET WE NEED TO DRINK. THAT’S NOT
FAIR. THEY’RE DRINKING AND I’M, I KNOW BUT THEY GOT A GAME.
WHEN’S THE NEXT GAME TONIGHT? THEY GET, THEY GOT DRUNK ON THE
TODAY SHOW. PLEASE WIN OR WE’RE GONNA HAVE
ANGRY YANKEES FANS THAT ARE OK. SO NOW WE’RE GONNA, IS IS A PEACH AND A MARGARITA, YOU KNOW, WE LOVE THEM. WE LOVE OK. THIS IS BEAUTIFUL. NOW IT
IS. SO NOW WHAT WE DO IS WE’RE
GONNA ADD, WE’RE ADDING PINE NUTS, WE’RE GONNA ADD THAT VINAIGRETTE THAT
I JUST MADE THE VINAIGRETTE IN DUMP IN AND THEN YES, AND THEN I WANT
YOU TO AND THEN YOU’RE GONNA TOSS ABOUT THESE. ALL RIGHT. NOW THIS SALAD IS ONE
OF MY FAVORITE THINGS. IT’S
EVERYTHING THAT WE JUST MOVE ON. WE DON’T HAVE
TIME FOR ALL THAT. WE GOTTA KEEP IT. SO HERE WE ARE, THIS IS
FARMER’S MARKET SALAD. THE DEAL
IS IF IT GROWS TOGETHER, IT GOES TOGETHER. OK. SO WE HAVE, WELL, BECAUSE CORN
PEACHES, IF YOU SEE IT AT A FARMER’S
MARKET, IT’S ALL GONNA GO
TOGETHER. SO IT DOESN’T MATTER. YOU CAN PUT ANYTHING YOU LOVE IN
THERE. OK? NOW, THIS IS MY
FAVORITE TRICK. SO WHEN YOU’VE GOT, YOU’VE GOT ALL THESE LITTLE
TOMATOES. OK? SO WE’RE GONNA PUT THIS ON TOP
AND THEN YOU JUST, THAT’S A HACK, RIGHT? SO THEN WE’RE GONNA ADD THIS IN AND THEN I’VE GOT SMOKED
CHICKEN. NOW, LISTEN, YOU CAN JUST GO TO
YOUR LOCAL BARBECUE STAND, PICK UP SOME SMOKED CHICKEN OR I MEAN, YOU CAN, YOU CAN
SMOKE YOUR OWN. UM I THINK THAT’S LEGAL IN Y’ALL
STATE. NOT IN MISSISSIPPI. ALL RIGHT.
SO LET’S MARK ON. NO. YEAH, NOT IN MISSISSIPPI.
NOT, NOT EVER. PROBABLY. ALL RIGHT. SO LET’S GO AHEAD AND
ADD SOME LEMON JUICE TO THIS LEMON JUICE. AND
THEN WE’VE GOT BALSAMIC, WE’RE GONNA THROW IN TWO CLOVES
OF GARLIC JUST WHOLE LIKE THAT BECAUSE WE’RE GONNA BLEND IT AND THEN A LITTLE BIT OF ZEST
WHICH WE LOVE A ZEST AND THE PARMESAN IS GONNA GO WHOLE
THING. IT’S A PARMESAN
VINAIGRETTE. WHAT’S THE DRINK? ELIZABETH. THE
DRINK IS A PEACH. AN APEROL
MARGARITA. I MEAN, IS IT NOT ONE OF THE
BEST THINGS YOU’VE EVER PUT IN
YOUR BOWEL YANKEES LIKE IT. WE’RE OUT OF
TIME. WE ARE OUT OF TIME. ENJOY IT. DELICIOUS. YES. AMAZING. THANK YOU VERY MUCH.
I’M GONNA NEED THIS RECIPE.
THEY’RE ALL, THEY’RE FUELED UP AND LIQUORED UP FOR THE. THANKS ELIZABETH. YOU’D HAVE IT NO OTHER WAY IF
YOU WANT TO GET YOUR HANDS ON
THESE RECIPES. GO TO.COM/FOOD. THANK YOU AGAIN, YANKEES FOR ALL
YOUR HARD WORK AND HOPE YOU
ENJOY THAT MEAL. THIS IS ONE OF MY ABSOLUTE
FAVORITE DISHES. I WOULD HAVE THOUGHT I COULD
NEVER MAKE IT AT HOME. IT’S LIKE
A THAI PEANUT PASTA, PEAS, PEA PASTA ISH FUSION DISH. IT’S REALLY
EASY TO MAKE. I PROMISE YOU. NOW, NOW I’VE BEEN WATCHING YOU
COOK, YOU KNOW, RECENTLY. SO. OH, JUST GO AHEAD AND JUST GO.
ALL RIGHT. SO WHAT WE’RE GONNA DO FIRST IS
WE HAVE TO STRING THESE SUGAR SNAP POTATOES. I MEAN PEA.
SO WE’RE GONNA DO THIS RIGHT
HERE AND THEN JUST PEEL IT BECAUSE
YOU SEE THE STRING RUNNING OUT. WE HAVE TO DE KINDA LIKE SHRIMP. OK. BUT DO THIS? IS THAT
ONE DONE? THIS ONE IS ALREADY
DONE. LET’S TRY THIS ONE RIGHT HERE.
BUT WHY AM I TAKING THE STRING
OUT? I WOULD JUST BECAUSE IT’S HARD
TO CHEW AFTERWARDS. OK. ALL
RIGHT. WELL, DON’T GO ALL THE WAY
THROUGH. I SHOULD HAVE. OK. SO JUST, LET’S NOT WASTE ALL OUR TIME
HERE BECAUSE EVERYONE ELSE KNOWS HOW TO DO THIS. OK? EVERYONE ELSE IS, WE’RE WE’RE GONNA ADD IN OUR PEAS
HERE. WE’RE GONNA GET THIS GOING A
LITTLE BIT HOTTER AND WE’RE
GONNA SAUTE THIS GOOD, GOOD, GOOD. YOU’RE DOING THAT STRING. GO ALL
THE WAY DOWN. IT SHOULD, IT
SHOULD GO ALL THE WAY DOWN ABOUT A QUARTER OF THE WAY DOWN.
IT’S OK. DON’T PEEL IT. OK? SO WE’RE SAUTEING THAT SAUTE THIS FOR ABOUT TWO OR
THREE MINUTES. ADD IN OUR SHRIMP. NOW, THESE
ARE, ARE PEELED AND DEEP AND LOOK AT YOU. YOU’RE A PRO
ALREADY PUT SOME RESPECT ON YOUR NAME.
PEOPLE NEED TO KNOW SHE KNOWS WHAT SHE’S DOING OVER
HERE. OK? GO AHEAD. GO AHEAD AND MOVE
IT, MOVE IT AROUND. YEAH, JUST MOVE IT AROUND. SAUTE THERE
FOR ABOUT TWO OR THREE MINUTES. NOW, IDEALLY, THIS WOULD BE COOKED AND WE’RE
GONNA TAKE THIS OUT OF THE
SKILLET FOR REST. WE’RE GONNA PUT THAT INTO THAT
BOWL. DON’T DO IT RIGHT NOW. I’M NOT READY. ALL RIGHT NOW, JUST IMAGINE THAT WE’VE
DONE THAT FOR 10 AND NOW MAKING
THE SAUCE REALLY EASY. WE’RE GONNA ADD IN SOME COCONUT
MILK. WHY DO YOU CHOOSE COCONUT MILK
FOR THE FLAVOR OR IT’S LIGHTER
FLAVOR, LIGHTER. PLUS IT’S UM COMPLIMENTS THE CURRY VERY WELL.
SO ADD IN SOME CURRY PASTE, RED CURRY PASTE AND STIR THIS UP AND THEN YOU’RE
GONNA ADD IN SOME NATURAL PEANUT
BUTTER. JUST GET THE NATURAL PEANUT
BUTTER WITH THE OIL, NOT THE KIND WITH ALL THE SUGAR
AND THE JELLY IN THE EVENING. STIR IT UP. OK? TO GET THE BUTTER. YOU DON’T LAUNCH THIS
JUST LIKE JENNA DID HERS. THERE WE GO. OH, YOU WERE WATCHING THAT? I, THAT I WATCHED IT. SEE. LOOK AT
YOU. AND SO ALL WE’RE GONNA DO IS
WE’RE GONNA GET THIS DOWN INTO A
NICE PASTE. NOW, HERE IS A LITTLE HACK.
WE’RE GONNA ADD IN SOME CARROTS
RIGHT NOW. IF YOU DON’T KNOW HOW TO
JULIAN A CARROT, I KNOW THIS
HARD. A PEELER. LOOK AT THIS. ALL YOU DO
IS TO GO. OOPS THE WRONG WAY. JUST LIKE THIS AND IT CREATES, IT’S LIKE THE LAZY WOMAN’S
FEELER. I LOVE THAT. NEED ONE OF THOSE. HAVE THE EVERYTHING. NO, I KNOW. HAVE IT. LOOK, IT’S
A WORK IN PROGRESS. TALK. LET’S MOVE ON FROM THE CARROTS. OK. HERE WE GO. ALL RIGHT. NOW WE’RE MOVING ON DOWN HERE. NOW, PASTA TAKES ABOUT SIX
MINUTES TO COOK. THIS IS SOME
WHOLE WHEAT PASTA. YOU CAN USE SOME FETTUCCINE IF
YOU WANT TO. IT’S REALLY, IT’S REALLY GOOD. OK. WE’RE GONNA ADD IN OUR PASTA
HERE AND THEN OUR COOKED SHRIMP
AND PEAS. THERE YOU GO. SUPER SIMPLE.
WELL, LOOK HOW VIBRANT THAT IS.
KIDS WILL LOVE THIS DISH. IT’S NOT TOO SPICY. NOW, IF YOU’RE LIKE ME, YOU PROBABLY WANTED TO RESERVE
SOME OF THE SHRIMP SO YOU CAN
MAKE A SALAD FOR YOUR MEAL, PREP. OK. THIS IS GONNA BE A CAJUN
INSPIRED SALAD. Y’ALL REALLY
SIMPLE DRESSING. JUST GOT SOME GREEK YOGURT HERE
TOO. BUT THE, YOU KNOW, THE YOU CAN GET ABSOLUTELY SOME OIL, THAT HOT SAUCE IN THERE. I LIKE TASTE WHAT’S THAT? AND SOME LEMON? STIR THAT UP A LITTLE. IT’S A LITTLE BIT TOO. IT’S A
LITTLE BITE. THE LEMON IS THE DRESS. YES, THAT’S THE DRESSING. AND THEN
YOU’RE GONNA CHOP UP CUCUMBER. A
TOMATO. SHE’S DOING SO WELL, ISN’T IT?
AND SHE DOING WELL. I KNOW SHE HAS HER OWN PODCAST. IT’S A SHOW SHOW. WE’RE SO PREP, YOU KNOW, WE’RE
SO PROUD OF YOU. AND WE’RE GONNA ADD IN TOMATOES, CUCUMBERS, CHOPPED UP SOME AVOCADO. OK. I
THINK THAT IS DONE. OH LORD.
TURN THAT OFF. CAN I JUST TURN IT OFF? YEAH, YOU CAN TURN IT OFF. THAT’S GONNA BE HER LUNCH. YEAH. YEAH. KEEP GOING. KEEP
GOING. OK. THEN WE’RE GONNA ADD IN JUST, JUST A LITTLE BIT OF WATER FOR
THE CONSISTENCY OF THIS DRESSING IN. REALLY? AND IT’S SUPER SIMPLE,
RIGHT? THIS STUFF THAT’S ALREADY
IN YOUR PANTRY. WE’RE GONNA ADD IN SOME
AVOCADO. I LOVE AVOCADO. WHAT ABOUT SOME ONION TOO? A LITTLE BIT OF BITE, YOU KNOW,
A LITTLE BIT OF BREATH THINKING
IN THERE AND THEN WE HAD SOME LEFTOVER SHRIMP THAT
I JUST USED JUST A LITTLE BIT OF, YOU BIT OF IT? A LITTLE BIT OF, YOU KNOW, FOR,
YOU KNOW, FOR EACH RECIPE. IF YOUR BREATH DOESN’T SMELL A
LITTLE BIT BAD. NOT, NOT RIGHT. ALL RIGHT. THERE WE GO. GET SOME OF THAT. SO GOOD. OK, WE’RE OUT OF TIME.
KEVIN. YOU’RE AWESOME. LOOK AT LOOK AT YOU. LOOK AT THAT. SHE IS A PRO. THAT’S AMAZING. FOR ATHLETES AND CELEBRITIES
LIKE PATRICK DEMPSEY. AND THIS MORNING HE’S GOING TO
SHOW US SOME NUTRITIOUS AND
DELICIOUS RECIPES. FAMILY’S GONNA LOVE, THEY’RE
QUICK. THEY’RE EASY TO MAKE BIJOU. GOOD TO SEE YOU. GOOD
MORNING. GREAT TO SEE YOU THINK IT’S
ALREADY SMELLING GOOD. AND WHAT ARE WE MAKING THIS
MORNING? WE’VE GOT THIS
BEAUTIFUL WARM FALL COLOR RICE SALAD TO BEGIN WITH. OK,
WHICH IS LIKE A MIXTURE OF ALL
THESE THINGS. AND TO START WITH, WE GOT SOME
MUSTARD SEEDS. OK? THE SAME MUSTARD SEEDS THAT YOU
WOULD MAKE MUSTARD OUT OF STUFF WE PUT ON BURGERS. YOU
TOAST THEM UP IN SOME OIL. YEAH,
YOU TOSS THEM UP. I’VE GOT SOME ONIONS TO GO WITH
HERE. ALL RIGHT. AND THE IDEA HERE IS TO GET
THESE SAUTEED A LITTLE BIT. THE
MUSTARD START TO POP AND THEN WE’VE GOT SOME FRUITS
AND NUTS AND ONE OF MY FAVORITES
IS APRICOTS BECAUSE ONE I’M FROM COLORADO. SO IT KIND OF BRINGS OUT THE
WHOLE ROCKY MOUNTAIN, THE WEST. AND THEN YOU ADD, I’VE GOT SOME
CASHEWS, SOME APRICOT DRIED APRICOT
RAISINS AND CHICKPEAS LOOKS LIKE
CHICKPEAS. OK? YOU PUT ALL THAT IN THERE UNTIL
THE CASHEWS START TO TOAST A
LITTLE BIT. THE RAISINS PLUMP UP. THIS IS
WHAT WE’RE HEADED. MAGICALLY, IT
LOOKS LIKE THIS. LOOK AT THAT. THIS IS EXACTLY HOW MY
HOME KITCHEN LOOKS. YEAH,
EXACTLY. IT JUST HAPPENS JUST LIKE THAT.
YEAH. AND THEN WE’VE GOT THE
TOASTED STUFF AND YOU CAN ADD A LITTLE BIT OF
CURRY POWDER. WHAT DO YOU THINK ABOUT CURRY
POWDER? I LOVE CURRY POWDER. SO LITTLE CURRY POWDER. OK. AT
HOME IF YOU WANT CINNAMON CUMIN
WHATEVER YOU LIKE. NOW, WHAT IS THIS A SPECIAL KIND
OF? THIS IS A BUZZ MOTHER RICE WHICH IS THE INDIAN LONG
GRAIN RICE. YEAH, I LOVE THAT LONG GRAIN RICE. I LIKE IT. AND THEN UH THE TASTING PARTY IS GOING, THAT’S A GOOD SIGN. OK. THIS IS A GREAT WAY TO USE UP
ALL THE, YOU KNOW, IF YOU HAVE LEFTOVER RICE BUT
YOU BRING A BUNCH OF FRUITS
NUTS, EVERYTHING TOAST. IT RICE GOES IN THERE, COOKED RICE AND THEN I’M PUSHING YOU DOWN THE LINE. TIME IS SHORT AND OUR PARTICULAR FLAIR FOR THIS
ONE IS WE’RE GONNA GRILL SOME
PEACHES, SOME FRUIT. WE GOT BUTTERNUT SQUASH. I’M GONNA PUT SOME LEMONS ON
HERE. ARE WE GRILLING ALL THESE
THINGS? YEAH, LET’S THROW THE BIG THINGS
ON HERE. AND WHAT DO THESE LOOK LIKE? THOSE ARE OK? OK. OK. OK. AND YOU CAN BRUSH, WE HAVE A
LITTLE BRUSH HERE, WE CAN DO
SOME COCONUT OIL AND YOU CAN OF COURSE, DO BUTTER IF
YOU WANT. BUT COCONUT OIL WE CAN GET THIS GOING. KEEPS
EVERYTHING VEGAN. OK. WE GOT A LOT OF VEGAN
FAMILIES. NOW, LOOK AT THAT, THAT BECOMES THIS AND THEN THIS, YOU CAN SPRINKLE SOME OF
THAT ON HERE AND ADD IT. ADD, HOW ARE THE FLAVORS GUYS? IT’S SO YUMMY SALAD DRESSING OUT
OF CONTROL. YOU KNOW WHAT? THIS
IS? LIKE ENERGY FOOD TOO. YOU GOT
YOUR NUTS, YOUR RICE, YOUR
BEANS, LIKE SO HEALTHY. EXACTLY. OK. WE’VE GOT ANOTHER
SALAD WHICH IS A MIXED CORN
SALAD. SO THAT’S GOING AND THEN OVER
HERE TAKE A BITE WHILE WE GET ME FOR THIS. WE’RE GONNA DO THIS
SAUCE. IF YOU’VE BEEN, UM, BEACHES
ALONG MEXICO BEACHES ALONG
INDIA, GRILLED CORN AND CORN AND LOTTE
IS BIG EVERYWHERE. ALL RIGHT. FOR A GREEN SAUCE.
START WITH SPINACH. WE’VE GOT SOME MINT LEAVES, WE
GOT SOME FRESH CILANTRO, SOME JALAPENOS, SOME GINGER. ALL THAT GOES IN THERE. BLEND THAT AND YOU GET THIS
BEAUTIFUL GREEN SAUCE. I JUST DON’T LIKE WHEN THINGS
BURN OUT. SO I KNOW SINCE WHEN HE SAID YOU’RE
RIGHT. OK, GRILLED CORN, GRILLED CORN. THIS WOULD COME
OFF OF OUR GRILL RIGHT THERE AND CHARRED AND THEN TO CUT THE KERNELS OFF,
YOU CAN DO IT ON THE BOARD OR
LOOK AT THAT. YOU CAN PUT ON A BOWL, IT FALLS RIGHT INTO THE BOWL. THEN WE’VE GOT THIS BEAUTIFUL
GRILLED CORN JUST MAGICALLY
SHOWED UP. YES, IT DID. GORGEOUS. AND THEN WE’RE GONNA ADD SOME SPICES
HERE. I’M GONNA SPRINKLE SOME
IN. JUST ADD THEM IN THERE. LET’S JUST PUT THEM ALL IN. YEAH, JUST DUMP IT IN THERE
BECAUSE WE’RE ALMOST OUT OF TIME
AND WE’LL PUT THE WHOLE RECIPE ONLINE THAT GOES IN. STIRRED UP, STIRRED. SHOW THE FINAL RESULT THERE. GREAT. YOU LIKE IT? GET IN THERE STUFF ON THERE. WHAT’S THE CRUNCHY STUFF?
CRUNCHY INDIAN SNACK MIX? IT
SAYS SEV. OH, I’M YOU’VE DONE IT AGAIN. ALL RIGHT.
WE BROUGHT SAUCES. RECIPES ARE ONLINE. WE’RE OUT OF
TIME CHECKING YOUR LOCAL NEWS I’M A MORNING PERSON. I LOVE THE MORNING AND I LOVE SHARING THAT JOY WITH OUR AUDIENCE. YOU MAKE A CHOICE TO SPEND TIME
WITH. THAT’S VERY JOIN VODA CB FOR SEASON THREE OF HER
PODCAST MAKING SPACE. LISTEN
NOW. THIS MORNING ON TODAY. TABLE, WE
ARE MAKING A REFRESHING AND
CITRUSY BOWL. IS THAT A WORD? CITRUS, A CITRUSY BOWL THAT IS PERFECT FOR
THE SUMMER. WELL, OUR CITRUSY CHEF ELENA BESSER IS
THE HOST OF THE NEW SERIES HEAD OF THE TABLE ON
TODAY ALL DAY. ELENA. GOOD TO SEE YOU TO BE WITH MY PALS TODAY. THIS SALAD IS RIGHT ON TIME. IT
IS RIGHT ON TIME AND HERE’S THE
THING THIS SUMMER. WE WANNA BE GRILLING BUT WE ALSO
WANT TO BE CHILLING. OH, TO DO IT SO I, SO I CAN DROP IT, DROP THAT MIC. UM SO WE ARE MAKING A DELICIOUS
DRESSING THAT IS A CUMIN LIME DRESSING AND
ESSENTIALLY WHAT WE HAVE HERE IS WE HAVE SOME HONEY. YOU COULD
SWAP THAT WITH AGAVE. WE HAVE LIME ZEST, WHICH WE’RE
ADDING IN. WE’VE GOT SOME LIME
JUICE. WE HAVE SOME DELICIOUS CILANTRO. IF YOU DON’T LIKE CILANTRO, YOU
CAN SWAP IT WITH PARSLEY. WE HAVE GRATED GARLIC. I KNOW
THIS SEEMS LIKE A LOT BUT IT’S
ALL GONNA BE WORTH IT. I PROMISE A JALAPENO. YOU COULD ABSOLUTELY
THROW GINGER IN THERE IF YOU
WANT. WE HAVE CUMIN JALAPENO BASE RIGHT. OH, THAT’S RIGHT. JALAPENO
BUSINESS AND THEN A LITTLE BIT
OF CHILI POWDER. SO, WHAT I LIKE TO DO IS I LIKE TO
MIX ALL OF THIS TOGETHER FIRST AND THEN I WILL
SLOWLY ADD IN THE OIL TO JUST YOU HAVE TO DO THAT. UM, THE REASON WHY IS JUST, IT’S GONNA COME TOGETHER SO MUCH
EASIER IF YOU SLOWLY ADD IN ALL OF THAT OIL AND THIS IS GOING TO
TURN INTO A LUXURIOUS DRESSING. BUT GUESS WHAT? IT’S ALSO OUR
SHRIMP MARINATE THAT IT’S A TWO FOR, THAT’S WHERE THE CHILLING COMES
IN AND DON’T FORGET THE SALT AND
THE PEPPER. WE GOT TO AWAKEN THOSE FLAVORS.
AND COULD YOU MAKE THIS AHEAD OF
TIME? LET IT KIND OF SIT THERE. ABSOLUTELY. AND
THOSE FLAVORS WILL INTENSIFY ME TOGETHER. WE HAVE HALF OF THAT
MARINADE HERE. WE’RE GOING TO
BRUSH IT ONTO SOME CORN AND THEN THAT’S GOING TO GO
RIGHT ONTO OUR GRILL. IF YOU ARE SOMEONE LIKE ME AND
YOU DON’T OWN A GRILL, YOU CAN JUST USE A GRILL PAN
LIKE WE’RE SHOWING YOU RIGHT
HERE AND NOT JUST GIVE IT THE SAME TASTE.
YES, IT DOES. YOU ARE ABLE TO,
TO GET THAT NICE SMOKY. YOU’LL BE PLEASANTLY SURPRISED
BY HOW MUCH OF THAT FLAVOR
YOU’LL STILL BE GETTING. THIS GOES ABOUT A MINUTE ON EACH
SIDE. SEE IT, IT’S COMING THROUGH ABOUT LIKE A MINUTE ON EACH
SIDE. PROBABLY LIKE FIVE MINUTES
TOTAL. YOU’LL GET THAT CHAR, BUT ALSO
YOU CAN EAT RAW CORN AND IT’S
ABSOLUTELY DELICIOUS. ANYWAY, ON THIS ENDS UP GOING INTO THE
SHRIMP. WE DON’T WANT IT IN FOR TOO LONG
BECAUSE WE HAVE LIME JUICE IN
THERE. SO WE DON’T WANT IT. EXACTLY. WE’RE NOT MAKING TO BE HERE. AND THEN AFTER THAT YOU’RE
GOING TO THREAD IT ON TO SOME
SKEWERS. SO, THE SKEWERS ALF, YOU’D THINK, YOU KNOW HOW
TO COOK OR SOMETHING. I MEAN, SERIOUSLY, FOR ABOUT 30 MINUTES, I BELIEVE. YES. SO THROW IT ON TO THE SKEWERS JUST TO
MAKE SURE. AND THIS IS FUN. YOU CAN SERVE IT ON THE SKEWERS
OR YOU COULD COOK IT WITHOUT
THE, THE DOUBLE SKEWER BECAUSE I’VE
MADE THE MISTAKE OF NOT AND FLIPPING ALL OVER THE PLACE RUNNING AROUND AND I WANT IT TO
STAY PUT AND GET THAT EVEN CHAR. SO WE’RE GOING TO COOK THIS
ABOUT TWO MINUTES PER SIDE. SO
NOW YOU’VE LEFT YOUR CORN. WE’VE LEFT OUR CORN. WE LET OUR
CORN COOL OFF. WE CUT IT OFF THE
COB. I LIKE PUTTING IT A LITTLE BOWL
IN HERE. IT DOWN. IT MAKES IT REALLY
EASY. SO IT’S EASY TO BALANCE.
WE ADD IN OUR RED ONION AND IF ONION, RED ONIONS TOO
INTENSE FOR YOU, WHAT I LIKE TO DO IS I’LL JUST
SOAK IT IN SOME ICE WATER AND IT WILL TAKE
OUT THAT A STRING. GOOD KNOW IT ENDS UP MELLOWING IT OUT. WE’RE GOING TO ADD SOME DICED IS RIGHT AND JUST LIKE A COUPLE OF MINUTES. I
WAS FIVE MINUTES WOULD BE THE BEST
AND AVOCADO, BY THE WAY, CHECK OUT AL’S NEW EPISODE ON
HIS SHOW, FAMILY MEAL AVOCADO AWARD WINNING SHOW. AND THEN WE HAVE
SOME FETA AS WELL. AND GUESS WHAT, WHAT MORE AND DRESSING IT’S NOT JUST A TWO FOR, IT’S A THREE
FOR. SO WE ARE ADDING IN THE REST OF
THAT. WE’RE HITTING IT WITH A
LITTLE BIT HERE. I’M JUST GOING TO TURN THE LOOK. WE’RE ALREADY GETTING A
NICE, SO GOOD AND WE ADD A LITTLE BIT OF
SALT. YOU LIKE IT. AND THEN OH
MY GO. YES. AL BECAUSE WE WANT IT TO FALL
FROM THE BOTTOM SO IT WILL
EVENLY DISTRIBUTE FANTASTIC. AND THEN YOU’RE GOING TO SERVE
THIS UP. YOU COULD EITHER LEAVE IT ON THE
SKEWER, YOU COULD TAKE IT OFF THE SKEWER
AND YOU KNOW WHAT? ONE MORE THING? WHY NOT THROW A
LITTLE TORTILLA CHIP ON THERE? OH YEAH. YEAH, YEAH, I KNOW. BUT I HAD THIS PLACE THE BEAUTY. WHY WOULD I GO FOR
THAT? TRY THAT? LIKE FAVORITE. IT IS SO FUN TO BE HERE. IT’S A EVERYTHING YOU MAKE IS YUMMY. YOU LOVE CHIPS AND GUAC AND YOUR TODAY’S MASTERCLASS
MONDAY IS FOR YOU. WE’RE TALKING AVOCADOS AND
MANGOES WHICH CAN BE CHALLENGING
TO CHOOSE AND TO USE. YEAH, EXACTLY. AND HERE TO SHARE
HER TRICKS IS GABY DLN. SHE’S AN INSTAGRAM. STAR
COOKBOOK, AUTHOR, CREATOR OF THE
POPULAR FOOD BLOG. WHAT’S GY COOKIN AND GABBY’S IN HER L A
KITCHEN UP BRIGHT AND EARLY WITH
US. HEY, GABY. GOOD MORNING. HI, GUYS. GOOD MORNING. SHOULD WE CALL YOU? GOOD MORNING, MAMA.
HOW’S THAT? BABE? SHE’S GOOD. SHE’S RIGHT BEHIND
THE CAMERA. JUST STARING AT ME.
SHE’S, SHE’S GENIUS. SHE’S SEVEN MONTHS OLD. GOSH,
SHE IS ADORABLE. LOOK AT, LOOK AT THOSE ROLLS. OK. LET’S GET TO COOKING. I BET.
I BET YOUR BABE LOVES AVOCADOS. THEY’RE SO GOOD, BUT THEY’RE
KIND OF HARD TO CHOOSE. HOW DO
YOU KNOW IF THEY’RE RIPE? OK. SO I LITERALLY WROTE AN
ENTIRE COOKBOOK ON AVOCADOS 100
YEARS AGO. SO I LIKE TO BUY MY AVOCADOS
WHEN THEY’RE LIKE THIS. THEY’RE LIKE BRIGHT GREEN,
THEY’RE ROCK HARD. THEY FEEL LITERALLY LIKE ROCKS
AND THEN THEY LET THEM RIPEN ON
MY COUNTER. IF YOU BUY THEM LIKE THIS AND
YOU NEED THEM FASTER. I LIKE STICK THEM IN A BROWN
PAPER BAG WITH AN AVO WITH A BANANA OR AN APPLE
AND THAT RIPENS IT. AND WHEN THEY’RE RIPE, THEY LOOK
A LITTLE BIT MORE LIKE THIS. THEY’RE A LITTLE DARKER, THEY’RE
A LITTLE SOFTER WHEN YOU WANT TO EAT YOUR
AVOCADO. IT SHOULD HAVE JUST A
SLIGHT BIT OF GIVE TO IT. KIND OF LIKE THE PALM OF YOUR
HAND RIGHT HERE. UM AND THEN YOU KNOW, IT’S READY
TO GO GABY. WE DID AND IF YOU WANT TO EXTEND
IT FROM THERE POP IT IN THE
FRIDGE FOR A COUPLE DAYS. YEAH, THAT’S A GOOD THING. I
THINK IT KEEPS IT FOR FIVE DAYS.
YOUR NOTE SAID. BUT ALSO WE DID SOMETHING THIS
MORNING THAT WAS A LITTLE
CONTROVERSIAL. WE PUT AVOCADO IN OUR CEREAL.
HAVE YOU EVER HEARD OF ANYTHING?
I SAW THAT. I SAW THAT. UM, NO. OK. I DON’T KNOW IF I WOULD DO IT,
BUT I, I TRUST GY, GY BEFORE WE GET ANY FURTHER. LET’S
SO WE’RE GONNA MAKE A MANGO TO A
MANGO SALSA. AND HOW DO YOU PICK A GOOD, A
GOOD MANGO. SO SIMILAR TO AN AVOCADO. WHEN YOU, WHEN YOU BUY A MANGO, SOMETIMES THEY’RE ROCK HARD AND
THEY’RE DIFFERENT VARIETIES ALSO
LIKE WE HAVE A DIFFERENT VARIETY IN MY KITCHEN
THAN YOU GUYS HAVE RIGHT THERE
ON SET. BUT WHEN THEY’RE ROCK HARD ALSO
LIKE AN AVOCADO, GIVE THEM A
COUPLE OF DAYS. YOU CAN PUT THEM IN THAT SAME
BAG WITH A BANANA AND AN APPLE WHEN THEY’RE RIPE. THIS ONE IS ALL YELLOW AND IT
SHOULD ALSO HAVE JUST A TINY BIT
OF GIVE TO IT AGAIN, LIKE THE, THIS PART OF YOUR PALM
AND IT SHOULD SMELL REALLY
FRAGRANT. LIKE WHEN IT SMELLS FRAGRANT,
IT’S READY TO GO. OK. SO YOU
MADE THIS D SORRY, THIS IS DELICIOUS, AVOCADO AND MANGO SALSA TO SALMON. I KNOW MY TOE IS OK.
EVERYTHING’S FINE. SHOW US WHAT
YOU MADE. OK? SO I THIS IS WHAT WE’RE
MAKING QUICKLY. IT’S THIS
BEAUTIFUL SALMON WHEN YOU’RE SEASONING SALMON. I
JUST BUY LIKE A LITTLE FILET. I SEASON IT HEAVILY WITH ANY OF
YOUR FAVORITE SEASONINGS. I JUST
USE MY FAVORITE. IT’S CALLED GOD’S. GO TO SALT AND PEPPER 425 DEGREE OVEN
FOR LIKE 10 TO 12 MINUTES. IF YOU DON’T WANT TO TURN ON
YOUR OVEN, YOU CAN EASILY DO IT
IN A GRILL. YOU WOULD JUST DO INDIRECT, IT
WOULD, YOU WOULD PUT IT ON
INDIRECT HEAT AND SHUT THE GRILL AND COOK IT.
SAME AMOUNT TIME. SO ONCE THAT’S DONE, YES, WE’RE GONNA CUT THE MANGO.
OK? SO THERE’S A HUGE PIT IN
THIS SITUATION. YOU’RE GONNA HOLD IT, YOU CAN
HOLD IT UP LIKE THIS AND YOU’RE GONNA TAKE YOUR KNIFE
AND JUST RUN IT RIGHT DOWN LIKE JUST SLIGHTLY
OFF THE CENTER. SO YOU DON’T HIT THE PIT, TURN
IT THE OTHER WAY AND DO THE EXACT SAME THING. IF YOU HIT, IF YOU CUT IT A
LITTLE BIT TOO CLOSE TO THE
CENTER AND YOU HIT THE PIT, JUST MOVE YOUR KNIFE OUT A BIT. AND THEN FROM HERE, WHAT WE’RE GONNA DO IS TAKE OUR
KNIFE AND VERY GENTLY SCORE THE
LIKE THE INSIDE PART OF THE MANGO
BOTH WAYS LIKE KIND OF LIKE TIC
TAC TOE JUST LIKE THIS. AND THEN YOU’RE GONNA POP IT OUT AND TAKE YOUR KNIFE. I’M USING
LIKE A FILET, LIKE A FISH FILET
KNIFE. THIS IS WHAT YOU WOULD USE TO
TAKE THE SKIN OFF OF A FISH. YOU COULD ALSO USE THE CHEF’S
KNIFE, ANYTHING YOU WANT AND YOU’RE JUST GONNA CAREFULLY RUN IT ON THE BOTTOM JUST LIKE
THIS. AND YOU KNOW WHAT OF YOUR MAN? YEAH, THAT’S HOW I GIVE IT TO MY
KIDS. I CALL THOSE MANGO POPS. I POP IT OUT AND JUST LET THEM
EAT IT STRAIGHT FROM THE SKIN. THAT’S, I LIKE HOW OLD IS POPPY? MY POPPY
NEED TO BE IN ORDER TO HAVE A
MANGO. SEVEN MONTHS ACCEPTABLE. JUST 11 TOOTH, ONE TOOTH. OK? SAME THING WITH THE AVOCADO. WHEN YOU’RE DOING AN AVOCADO,
YOU KIND OF JUST SPIN IT AROUND
YOUR KNIFE, TWIST IT OPEN AND THEN YOU’RE
ALSO JUST GONNA SCORE THE SAME THING AND INSTEAD
OF POPPING IT OPEN LIKE YOU DID THE MANGO, YOU’RE GONNA POP IT OPEN OR
YOU’RE GONNA SCOOP IT OUT WITH A SPOON AND HOW DO YOU
LIKE THAT? AND WHAT DO YOU DO TO SEASON
THOSE TO UH SHOW US HOW YOU MAKE
YOUR SALSA. SO THE SALSA WE’RE JUST GONNA
PUT IN SOME GREEN ONIONS. YOU
COULD ALSO DO CHIVES. UM I HAVE LOOK AT THESE LIKE
SUPER COOL GREEN ZEBRA TOMATOES
FROM THE FARMERS MARKET. THOSE ARE GONNA GO IN A LITTLE BIT OF LIME JUICE, A LITTLE BIT OF PEPPER AND THEN
IF YOU’RE NOT FEEDING THIS TO
KIDS OR WHATEVER, YOU COULD ADD A LITTLE JALAPENO
HABANERO, JUST SKIP A LITTLE BIT
OF SPICE AND THEN YOU JUST GIVE THIS A
DELICIOUS TOP IT ON ANYTHING. YOU, IF YOU HATE FISH, PUT IT ON
CHICKEN, PUT IT ON STEAK, PUT IT
ON WHATEVER YOU WANT TOFU, IT’S ALL GONNA BE. THANK YOU WE HAVE GOT YOU COVERED TODAY. NUTRITIONIST JOY BAUER, A
DELICIOUS MEAL THAT USES JUST
SIX INGREDIENTS. GOOD MORNING JOY. HEY, GUYS, I HAVE SOMETHING SO
SPECIAL FOR YOUR WEEKEND MENU
AND IT’S SORT OF LIKE A MIX AND EAT SITUATION. IT COMES
TOGETHER IN FIVE MINUTES AND IT
IS GOOD. IT IS SAUCY. IT’S SMOKY. I THINK YOU’RE
REALLY GONNA LOVE IT. AND WHAT I LOVE ABOUT IT IS YOU
GOT, IT’S KIND OF A HACK IN
THAT. YOU JUST GET A SUPERMARKET ROTISSERIE CHICKEN
AND YOU GO TO TOWN, GET US
STARTED. OK? SO I’M CALLING IT MY CHIPOTLE
PULLED CHICKEN IN AVOCADO BOATS AND WE’RE STARTING
WITH THE PULLED CHICKEN. SO HERE I HAVE 1.5 CUPS OF
SHREDDED CHICKEN. YOU COULD USE ANY LEFTOVER
CHICKEN THAT YOU HAVE IN THE
FRIDGE. BUT WHAT I DID WAS TOOK THE EASY
WAY OUT, PICKED UP A ROTISSERIE
CHICKEN. YOU TAKE THE SKIN OFF AND THEN
JUST LIKE USING YOUR HANDS. YEAH, YOU’RE JUST GONNA SHRED IT UP
JUST LIKE THIS UNTIL YOU HAVE A
GREAT BIG PILE. SO LET ME MOVE THIS OVER. NOW COMES THE EASY PART. I HAVE
JARRED SALSA. THIS IS JUST A HALF A CUP AND
YOU KNOW, YOU’RE THE BOSS OF
YOUR SALSA. YOU CAN USE MILD MEDIUM SPICY,
WHATEVER YOU PREFER. AND THE NICE PART ABOUT THE
SALSA IS IT DOES ALL THE
CHOPPING FOR YOU. THERE’S CHOPPED PEPPERS, THERE’S
CHOPPED ONION IN IT. HERE. THIS IS SORT OF THE STAR
OF THE SHOW. THIS IS, UM, CHIPOTLE PEPPERS IN
ADOBO SAUCE. SO I HAVE TWO OF THEM CHOPPED UP
AND I WANT TO SHOW YOU WHAT THEY LOOK LIKE BECAUSE YOU COULD
BUY THEM IN THE GROCERY STORE IN
JARS. AND YOU’RE GOING TO TAKE LOOK AT SEE THESE PEPPERS. SO
THESE ARE DRY SMOKED JALAPENOS. WELL, YOU KNOW, NOT SO SPICY, IT HAS A LITTLE
BIT OF HEAT. SO IF YOU’RE SENSITIVE TO HEAT,
I WOULD START WITH ONE AND UM, THEN YOU COULD ALWAYS
ADD A SECOND. I LIKE TO ADD A THIRD TRUTH BE TOLD IT’S SO SMOKY AND SO TANGY. AND NOW WHAT I DO IS ADD AN
EXTRA TEASPOON OF THE ADOBO
SAUCE RIGHT INSIDE. AND THIS IS WHERE I SAID IT’S
JUST A TOSS AND MIX. THIS IS
GOING TO COME TOGETHER. AND IF YOU’RE LOOKING FOR A
CREAMIER CHICKEN SALAD
CONSISTENCY, IT’S ALSO REALLY NICE TO ADD TWO
OR THREE TABLESPOONS OF A LIGHT MAYO OR A
GREEK YOGURT. IT DILUTES THE FLAVOR A LITTLE
BIT, BUT IT MAKES IT SUPER CREAMY AND
THEN YOU MIGHT WANT TO ADD AN EXTRA PEPPER IN THERE AND A
LITTLE BIT MORE ADOBO SAUCE, BUT SO MUCH FLAVOR THAT IT’S I FEEL
LIKE IT DOESN’T TAKE MUCH TO GO
A LONG WAY. YOU ARE SO RIGHT. DYLAN. AND NOW I SUPERFOOD PART. OK, GUYS, WE HAVE AN AVOCADO PACKED WITH
POTASSIUM PACKED WITH FIBER. I
SPLIT IT IN HALF. I TOOK OUT THE PIT AND YOU’RE JUST I GOT SO LUCKY THIS MORNING I
REALLY DID. AND THEN, AND WHAT I LIKE TO DO TO TAKE IT
OVER THE TOP, LET ME GET, I’M GONNA ADD A LITTLE BIT OF EXTRA ADOBO SAUCE AND I’M GONNA SHOW YOU, I HAVE
SOME FINISH RIGHT OVER HERE. LOOK AT THIS. WAIT, THIS LOOKS
SO YUMMY. IT, IT IS SO OUT OF THIS WORLD.
LOOK AT THIS. OH MY GOODNESS. AND THEN I NOTICED ON THE SIDE
THERE YOU’VE GOT, IF YOU HAVE
SOME EXTRA, YOU, YOU’VE GOT SOMETHING ELSE YOU
COULD DO WITH IT. YES. SO NOW I’M GOING TO SHOW
YOU A LITTLE BIT OF CILANTRO. I JUST LOVE CILANTRO. I KNOW
SOME PEOPLE ARE TEAM CILANTRO.
SOME. NOT SO MUCH. I’M GOING TO SHOW YOU HOW TO
MAKE A WRAP NOW WITH IT. SO IF YOU WANT TO USE THAT SAME, OOPS, THAT SAME FLAVORFUL
CHIPOTLE CHICKEN. YOU COULD THEN TAKE THE AVOCADO. YOU SEE WHAT
I’VE DONE HERE. ANOTHER
BEAUTIFUL BRIGHT GREEN ONE. I GOT SUPER LUCKY. I’M GONNA SMASH IT AND SPREAD IT
ON A WHOLE GRAIN TORTILLA. NOW I TAKE MY WHO’S PULLING THAT STUFF AWAY? I LOVE
THAT. YOU KNOW WHO IT IS IAN BAUER IS IN THE HOUSE. YOU KNOW, WHEN YOU GUYS PUT ME BACK ON THE
PLAZA LAST WEEK AND THE WEEK BEFORE IAN
THOUGHT HE WAS RETIRED, HE UH YOU KNOW, HANDED IN HIS
NBC BADGE AND THEN SUDDENLY HE
WAS CALLED BACK. SO NOW I’M GONNA ROLL THIS UP. THAT IS SO EASY. OH, LOOK AT
THAT. IT COULD NOT BE EASIER. I’M GONNA SLICE IT UP. OH, THAT LOOKS. SO WHETHER YOU HAVE YOUR BOATS
OR A WRAP. THERE YOU GO. LOOK AT THAT. YOU ARE READY TO EAT AND JOY. THAT’S A WRAP FOR YOU.
THANK YOU SO MUCH. THANK CAN I SAY I’M GONNA SAY HAPPY BIRTHDAY TO
MY HERO, MY HEART, MY DAD, 83 YEARS OLD AND I’M GONNA TELL YOU HE IS SO
FIT. HE STILL BEATS ALL MY BROTHERS
ON THE BASKETBALL COURT, SWIMS EVERY DAY. LOOK HE’S NOT 100 THOUGH. OK, LET’S JUST MAKE, HE’S NOT
100 BUT HE IS ON A MISSION TO
MAKE IT ONTO THAT. SMUCKER’S JAR. ALL RIGHT, THANKS
SO MUCH. HE’S OUT WITH A NEW SHOW BITING
INTO THE MOST MEMORABLE FOODS OF
AN ICONIC DECADE. IT’S CALLED ADAM EATS THE
EIGHTIES. THAT’S A GREAT TITLE. HE’S HERE TO TELL US ALL ABOUT
IT AND OF COURSE, DO SOME
THROWBACK COOKING FOR US. ADAM, I THINK IN THE EIGHTIES BEEF STROGANOFF WAS A MEAL THAT
MY MOTHER MADE, LIKE, WHEN I THINK OF THE
EIGHTIES AND THAT WAS LIKE, KIND
OF A FANCIER MEAL, BUT IT REALLY SORT OF
ENCAPSULATED LIKE EIGHTIES FOOD. WE’RE GONNA MAKE A CLASSIC HERE
IN A MINUTE. BUT TELL ME MORE
ABOUT THE SHOW. SO, BASICALLY, YEAH, YOU NAILED IT WHEN YOU LOOK
THROUGH ONE OF THE MOST DYNAMIC DECADES IN AMERICAN
HISTORY THROUGH THE PRISM OF
FOOD. EVERYONE’S DONE FASHION AND FADS
AND BIG SHOULDER PADS AND BIG HAIR AND LEG WARMERS AND
JENNIFER BEALS OFF THE SHOULDER SWEATSHIRT. BUT WHAT WAS THE FOOD? BECAUSE LIKE
THERE WAS HOT POCKETS, THERE WAS THE MICROWAVE, THE
PROLIFERATION OF THE MICROWAVE.
THAT’S EXACTLY IT. YOU NAILED IT. YOU HAD KIDS HAD AGENCY BECAUSE
YOU HAD LATCH KEY KIDS BECAUSE YOU HAD TWO
PARENTS WORKING. YOU HAD REAGAN SAYING YOU COULD
ADVERTISE DIRECTLY TO CHILDREN. SO YOU HAD A PROLIFERATION OF
SUGARED CEREAL. YOU DIDN’T EAT EGGS BECAUSE OF
NANCY REAGAN AND THE DRUGS, DRUGS. RIGHT. EXACTLY. YOU HAD
THE MICROWAVE SO THOSE LATCH KEY
KIDS COULD COOK. BUT ALSO YOU HAD RANCHERS
CARRYING OVER MASS DEBT INTO THE EIGHTIES. THEY
SOLD OFF BEEF, BEEF BECAME MORE
EXPENSIVE. SO CHICKEN STARTED APPEARING ON
OUR FOOD MENUS AND PEOPLE STARTED PIVOTING
GETTING A FEW MORE EUROPEAN FLAVORS IN THERE. WHAT A GREAT
IDEA FOR A SHOW. YOU WHAT YOU BRING FOR US. SO THIS IS MY VERSION OF
ANOTHER EIGHTIES CLASSIC SLOPPY
JOE’S. YOU SAW THIS ON THE LUNCH MENU? SLOPPY JOE’S YOU WERE LIKE THIS BACK IN THE DAY. IF ONLY,
IF ONLY WHILE WE TALK, GO AHEAD AND, AND WE’LL
GET YOU. IS THIS A CHILI? IS THAT
WHAT IT IS? NO, IT’S ESSENTIALLY
SIMILAR TO IT. NO, NOT DIFFERENT THAN TACO
BEEF. WE HAVE SOME GROUND BEEF. WE HAVE SOME OIL BROWNING IN
THERE. YOU WANNA HELP ME WITH
THAT? SO WE ADD THE ONION FIRST AND WHAT WE’LL DO IS WE’LL SWEAT
THAT. WE’LL ADD A LITTLE PINCH
OF SALT AND WE’LL STIR THAT. WHEN THE ONIONS START GETTING A
LITTLE BIT TRANSLUCENT, WE’LL START ADDING AND YOU CAN
SWAP THIS OUT TO TURKEY. UH YEAH. 8020. CHUCK. YOU COULD
ADD UH TURKEY. YOU CAN EVEN DO GROUND CHORIZO
IF YOU WANNA CHANGE THE FLAVOR
OR A COMBINATION AND YOU GO BREAK IT UP WITH
THERE ONCE THE MEAT STARTS TO
BROWN, I GUESS. UH ROUGHLY ABOUT FIVE MINUTES
WE’LL MOVE ON. WE HAVE UM CUMIN. WE HAVE OBVIOUSLY YOU WANNA ADD
A LITTLE BIT OF UH CHILI POWDER. WE WANNA ADD A LITTLE BIT OF
PEPPER. UM BUT ALL THE GREAT FLAVORS
THAT YOU NORMALLY FIND IN LIKE
TACO SEASONINGS. SO WE HAVE SOME THAT’S ALREADY
COOKED DOWN. YOU CAN SEE IT’S
SIMMERING AWAY HERE. SO WHAT WE’RE GONNA DO IS HOW
COMFORTABLE ARE YOU SMASHING
GARLIC? I, I’LL DO IT. BUT HOW DO YOU, HOW DO YOU THAT? YEAH. WHAT YOU WANNA DO IS,
YEAH, EXACTLY. YOU WANNA MAKE
SURE THAT IT’S STABLE AND THEN PRESS. MINE’S A LITTLE
MORE VIOLENT THAN THAT. HOW MUCH YOU HAVE TO BREAK IT
DOWN? JUST SO MUCH. ACTUALLY, YOU COULD, YOU COULD
BREAK IT EVEN WITH YOUR HANDS, THE LARGER PIECES WILL PREVENT
IT FROM BURNING. REMEMBER HAMBURGER HELPER? OH MY
GOD. HELP YOUR MAKE A GREAT, DIDN’T HAVE THESE
GREAT SPICES OR NOT SO MUCH.
THIS IS A VERY, PROBABLY, PROBABLY NOT. I’M
GONNA GUESS THAT THEY DIDN’T. SO WE HAVE THESE SPICES. GO AHEAD, DROP IT ON IN THERE
AND AGAIN, WE WANNA MAKE SURE
THAT IT, UH, IT BROWNS BUT NOT BURNS, BURNED. GARLIC IS AN AWFUL, AWFUL. JUST TELL ME HOW IT IS. YES. WELL, THAT, THAT, THAT’S
EXACTLY IT. SO THEN WE’RE ALSO GONNA PUT IN
A CAN OF TOMATOES AND ALL OF THE JUICE AND WE WANT
THEM TO BREAK UP AND THAT’S ALSO GONNA
GET THAT BEAUTIFUL SOUPY UH EXTERIOR. SO NOW WE HAVE OUR
CORN CHIPS. EXACTLY. SO, UM, I HAD UH CHILI FRITO PIE
AT THE TEXAS STATE FAIR. BLEW ME
AWAY. SO BASICALLY WE’RE GONNA TAKE
THE UH SORT OF SLOPPY JOE
MIXTURE AND WE’LL LAYER IT ON TOP OF
THIS. THE BEST TO DO IT IS JUST
SORT OF DOT IT SPREAD IT OUT. WE HAVE A POUND OF CHEESE. I
MEAN, YOU CAN EAT THIS AS A
SEPARATE APPETIZER. THIS IS, YEAH, THIS IS GOING ON
THE SANDWICH. THIS IS JUST JOY.
YES, ABSOLUTELY. THIS IS, YEAH, THERE’S A TIME
WARP WHEN YOU EAT THAT. RIGHT. YOU GO BACK TO THE EIGHTIES.
THAT, THAT FLAVOR. RIGHT. ELEVATED. EXACTLY. SO, THEN WE’LL PUT A LITTLE BIT ON
THE SANDWICH AND WE’LL TOP IT
WITH SLICED OFF OF COFFEE. IT’S FANCY. GOT THE PICKLED
ONIONS. EXACTLY. SOME PICKLED RED ONIONS, WHICH
YOU COULD, YOU COULD BUY THEM, YOU COULD MAKE THEM SUPER
EASILY. YEAH, THIS IS NOT THE SLOPPY
JOE. WE HAD IT. NO, THIS IS NOT YOUR CAFETERIA.
SLOPPY JOE. YOU WE GOTTA GET THE ONION RINGS.
OK. SO OUTSTANDING. OK. SO IT’S REALLY SIMPLE. UH
SMOKED P UH SMOKED PAPRIKA ONION RINGS.
NOW, IT MAY LOOK LIKE A LOT OF
SMOKED PAPRIKA. IT’S A VERY STRONG FLAVOR BUT IT
ACTUALLY, IT’S INFUSED IN THE
EGG IN THE PANGO, IN THE FLOUR AND WHEN IT COOKS, IT ACTUALLY
GETS A LITTLE SWEETER. SO I LIKE THE BEST ONION I’VE EVER
HAD. THAT’S THE SECRET. IT’S SO
THIN. SO THAT’S HUGE. SO WE GOT VIDALIA ONION. SUPER SWEET. WE’RE GONNA
USE A MANDOLIN. SO IT ALWAYS COMES OUT IN LEVEL
AND I LIKE THE USING THE GUIDE
BECAUSE YOU CAN SEE, FIRST OF ALL, YOU’RE ALWAYS
GONNA GET A UNIFORM SLICE, BUT ALSO YOU’RE GONNA PROTECT
YOUR FINGERS. SO THEN WHAT YOU WANNA DO WITH
ANY BREADING STATION, YOU GO ONE FLOUR TO EGG THE
OTHER HAND, EGG TO BREADCRUMB. SO YOU COULD TAKE THE, THE RIGHT HAND. I GUESS WE GO
FLOUR TO THE EGG BECAUSE IT IS INCREDIBLE. FALL APART AND IT’S JUST, YOU DON’T REALLY
WANT THAT. WHAT KIND OF OIL ARE YOU? SO, YOU WANNA MAKE SURE YOU USE,
UM, ANY KIND OF OIL WITH A HIGH
SMOKE POINT. I PREFER PEANUTS. 350. DO ME A FAVOR AND CHECK OUT THE SHOW.
IT’S FANTASTIC. WE’RE BACK WITH A GREAT CHICKEN FRANCHISE
AND OF COURSE, YOU CAN FIND ALL THE RECIPES AT
TODAY.COM/FOOD. ONE WAY TO TEACH KIDS ABOUT THE
IMPORTANCE OF TRADITIONS AND CULTURE IS
THROUGH FAMILY RECIPES. AND THAT’S EXACTLY WHAT OUR
FRIEND MARCELA VALLO, THE LEAD IS DOING IN HER DEBUT
CHILDREN’S COOKBOOK. WHAT IS IT? WHAT IS IT CALLED?
TELL ME WHAT YOUR, WHAT IS
CALLED GIN ON COOK. I LOVE IT. IT’S A COLLECTION OF
MI FAMILIA RECIPES TODAY. SHE’S MAKING ONE OF THOSE
RECIPES IN THE BOOK, MARCELA. WE’RE SO HAPPY TO HAVE YOU IN
PERSON. YES. SO WELCOME IN. YES. AND THIS IS REALLY A BOOK FOR
YOUR DAUGHTER. IS THAT RIGHT? IT REALLY IS. SHE ALWAYS USED TO MAKE ME READ
COOKBOOKS TO HER AT NIGHT, BUT
SHE’S NOT IN SCHOOL YET. WHICH MEANS WE ONLY SPEAK
SPANISH AT HOME WITH THE KIDS
UNTIL THEY GO TO SCHOOL. SO I WOULD BE TRANSLATING IN
REAL TIME. AND I WAS LIKE, I NEED TO WRITE
A BOOK FOR HER THAT’S WRITTEN IN
ENGLISH AND SPANISH. YOU’RE INCREDIBLE HERE WE ARE. SO WE’RE STARTING WITH
SOME FLOUT. YES. IT’S HISPANIC HERITAGE
MONTH, WHICH IS KIND OF WEIRD. FOR ME BECAUSE I CELEBRATE
HISPANIC HERITAGE LIKE EVERY DAY
OF MY LIFE. YES. SO THANK YOU FOR THE
INVITATION ALSO. THANK YOU FOR COMING TO. NO, ABSOLUTELY. SO, FLAUTAS, AND
THIS BOOK IS ABOUT ALL THOSE
LITTLE TIPS, RIGHT? SO FLAUTAS ARE ROLLED UP
TAQUITOS AND PEOPLE USUALLY
DON’T KNOW, LIKE THE SIMPLE TIPS. LIKE IF YOU WARM UP A TORTILLA, IT’S MUCH EASIER FOR YOU TO ROLL
IT UP WITHOUT IT BREAKING. SO YOU CAN MAKE THAT MAKE SENSE.
RIGHT. IT’S JUST SO EASY AND IT’S JUST
SHREDDED CHICKEN. IT’S JUST SHREDDED CHICKEN THAT
YOU CAN GET FROM THE ROTIS. YOU CAN FROM THE MARKET. IF YOU DON’T WANT TO BOIL IT
YOURSELF, LIKE, MAKE YOUR LIFE EASY AND YOU
DON’T NEED TO PUT ANYTHING ON IT
TO MAKE IT STICK. YOU JUST KIND OF, YOU DON’T. AND THE TRICK WITH FLAUTAS IS IF
YOU’RE NOT AN EXPERIENCED FLAUTA
MAKER, LIKE THE WOMEN IN MEXICO, THEY
DON’T NEED TO DO THE TOOTHPICK
THING. THEY FIGURE IT OUT. GOD KNOWS
HOW THEY MAKE IT STICK, BUT IT’S
THICK. BUT IF YOU’RE NOT A PROFESSIONAL
FLAUTA MAKER, YOU USE A TOOTHPICK AND YOU CAN
FRY THE TOOTHPICK. OH, ABSOLUTELY. YOU JUST HAVE TO
MAKE SURE. YEAH, THAT’S REALLY
HOT OIL. BUT THERE YOU GO. AND YOU JUST LEAVE THOSE IN
THERE FOR A COUPLE OF MINUTES AND MAYBE
WE’LL TAKE THEM OUT. SO WE DON’T BURN YOUR OK. I HAVE
A CRAZY. CAN YOU AIR FRY FLAUTAS? ABSOLUTELY. 100%. SO MY IDEA WOULD BE YOU BRUSH IT
WITH A LITTLE BIT OF OIL, THROW IT IN THE AIR FRYER AND
THAT’S IT. WAIT, I AM GONNA TRY TO AIR FRY A TONIGHT. YOU CAN, YOU CAN, I’LL TELL YOU WHAT YOU
CAN DO. YOU CAN BAKE YOUR AIR FRIED
TORTILLA CHIPS TOO, BUT WE’LL
GET THERE IN A SECOND. YOU’RE GONNA LOVE IT. SO NOW WE
MAKE THE REST. SO ANOTHER THING ABOUT THE BOOK
IS INTRODUCING FOLKS AND KIDS TO LIKE THE TRADITIONAL
STUFF BUT NOT TOO SPICY. PICO DE SALA ANDERA BECAUSE IT HAS THE COLORS OF THE
FLAG. YOU’VE GOT SOME TOMATOES THAT
ARE SEEDED, SOME ONION, CILANTRO
FOR SURE. JALAPENO. AND YOU CAN MEASURE. BUT DO YOU DO THE JALAPENOS WITHOUT SEED? YOU DO IT WITHOUT
THE SEED. THE SPICE IS ACTUALLY
IN THE, NOT SO MUCH THE SEED. YEAH. SO YOU TAKE OUT THE VEIN AND IF
YOU DON’T LIKE SPICE JUST DO A LITTLE
SPRINKLE OF JALAPENO. MY MOM’S TRICK OIL IN THE SALSA AND AND LEMON, A LITTLE SALT AND PEPPER AND THAT’S IT.
AND YOU’VE GOT YOUR BEAUTIFUL
SALSA. THAT’S BEAUTIFUL. YEAH. AND THEN TO DRESS THEM UP, ANOTHER GREAT ONE FOR MY MOM
ALWAYS DRESS THE LETTUCE A
LITTLE OIL. A LITTLE VINEGAR BRINGS OUT ALL OF THE FLAVOR AND
THEN YOU JUST DRESS IT AND THEN GO MEXICAN WITH LIKE
A BIG HUGE, YOU KNOW, ON TOP THE WHOLE THING AND YOU’VE GOT SOME
BEAUTIFUL ONES TOO. HERE’S SOME, I’LL DRESS AND WHAT DO YOU ADD ON TOP CHEESE? YEAH. SO DRESS LETTUCE. LIKE, THAT’S ONE OF THE THINGS I
TEACH IN MY COOKING CLASS. ALWAYS DRESS THE LETTUCE IN
THESE MEXICAN ANTOJITOS. A LITTLE COA CHEESE AND MEXICAN CREMA.
BECAUSE WHY NOT? BECAUSE IT’S SO
DELICIOUS. COME ON OVER. BRING YOUR AND YUMMY. OK. AND YOU WERE HAVING LIKE A,
LIKE A HEART ATTACK BECAUSE WE
BAKE THE CHIPS. YEAH, ABSOLUTELY. SO HERE’S THE
THING. TORTILLA CHIPS ARE
AWESOME. BUT IF YOU BAKE THEM, YOU MIGHT
LIKE, I’M A LITTLE MORE WILLING TO PUT
THEM ON THE DINNER TABLE, RIGHT? BUT GOOD FOR YOUR KIDS. AND
HERE’S WHAT’S GREAT ABOUT THIS
RECIPE. LIKE YOU BRUSH THEM WITH OIL AND
YOU BAKE IT. IT’S A CORN TORTILLA. HAS CUT UP. YEAH, YOU CUT IT UP, YOU CAN
CUT IT UP INTO STARS. YOU CAN
USE COOKIE CUTTERS. YOU CAN HAVE SO MUCH FUN. SO CUTE, SO MUCH FUN. I DO IT FOR CHRISTMAS AND DO
CHRISTMAS SHAKES AND MAKE LIKE A
TORTILLA CHIP. CHRISTMAS. BUT THAT’S A DIFFERENT, THAT’S A DIFFERENT. WHAT IS THAT
SPICE YOU’RE PUTTING ON ANYTHING
YOU WANT. I’M USING CHILI LIME POWDER. A
LITTLE BIT OF THYME, A LITTLE
BIT OF ROSEMARY. AND THAT’S THE THING ABOUT
HOMEMADE CHIPS. YOU CAN SEASON
THEM WITH WHATEVER YOU WANT. SO SIMPLE. SO THEY’RE BRUSHED WITH
OIL SEASONED AND THEN YOU PUT
THEM IN THE OVEN. 3 50 1520 MINUTES UNTIL THEY’RE
NICE AND CRISP. YOU WANT TO MAKE SURE THEY’RE
DRIED OUT. NOBODY LIKES SOGGY
TORTILLA. NOW YOU’RE GONNA MAKE US A
LITTLE GUAC, SIMPLEST THING IN
THE WORLD. ALL OF THESE RECIPES COME FROM
MY MOM, WHICH IS WHAT’S SO
SPECIAL ABOUT THE BOOK. THE SECRET INGREDIENT FOR GUAC IS DISTILLED WHITE VINEGAR.
WHAT? THAT’S WHY YOU GUYS WERE EATING
IT AND YOU WERE LIKE, OH MY GOD. WHAT, I’VE NEVER HEARD THAT.
IT’S, IT’S HOW MY MOM USED TO
MAKE IT WHEN I WAS A KID. AND YOU JUST MASH IT IN SALT.
AND THAT’S, THAT’S ALL YOU NEED FOR A GOOD
GUACAMOLE. CILANTRO. NO, YOU CAN. BUT I’M A PURIST WHEN IT COMES
TO GUACAMOLE, TOMATOES, YOU CAN, YOU CERTAINLY CAN. YOU,
YOU CAN FIND LIKE POMEGRANATES MANGO, ANYTHING AROUND ACROSS
MEXICO. LIKE PEOPLE ARE GETTING
ADVENTUROUS. BUT FOR ME, GUACAMOLE IS JUST
THIS WITH SOME BAKED CHIPS THAT
ARE SEASONED AND THAT’S AMAZING. SO GOOD. WE LOVE WE ARE BACK WITH ONE OF OUR
FAVORITES. VALERIE BERTINELLI, WHO LOVES TO SHARE HER FAMILY
RECIPES AND HER FOOD NETWORK
SHOW. VALERIE’S HOME COOKING NOW IN
ITS 13TH SEASON AND BY THE WAY, IT WAS NOMINATED FOR A DAYTIME
EMMY THIS YEAR. YES, INDEED. AND SHE’S DOING A
LITTLE HOME COOKING FOR US. WE LOVE A SIMPLE SUMMER DISH.
YEAH. AND THIS IS GREAT FOR THE GRILL
OR YOU CAN DO IT, UM, IN INSIDE
YOUR KITCHEN. IT DOESN’T MATTER, BUT IT’S A
GREAT LITTLE MARINADE FOR
SALMON. YOU COULD ALSO MAYBE PUT THIS ON
ANY OTHER PROTEIN THAT YOU LIKE
CHICKEN TOFU, WHATEVER YOU LIKE. SO, WE HAVE SOME LEMON JUICE
RIGHT NOW. I’VE GOT SOME WINE. I
MEAN, I’M SORRY, SOME, I WANT SOME
WINE. UM, I’VE GOT SOME OIL AND A
GARLIC CLOVE IN HERE. I’VE GOT A LITTLE SPICINESS WITH
THE CHILI FLAKES AND THEN WE
HAVE SOME LEMON ZEST BECAUSE YOU
REALLY WANT THAT TO BRIGHTEN UP
YOUR DISH. AND THEN THE GREENS ARE, THIS IS
BASIL. HAD TO BE SURE I OF GLASSES ON. UH, AND HERE IS SOME PARSLEY. SO
WE’RE MAKING UP LIKE A LITTLE, A LITTLE HERBIE SAUCE THAT’S GOING TO RIGHT. EVEN KNOW WHAT TO GET THAT PESTO IS USUALLY A NUT AND OIL
AND A GOOD HERB. OK. SO HERE WE GO, THAT’S GONNA
GET, UM, AND THEN I’M NOT GONNA DO IT ALL THE WAY WE GOT IT. OK. SO, AND THEN YOU, YOU LAY THAT OVER HERE OVER ON
TOP OF YOUR SALMON AND THEN YOU’RE GONNA CUT YOUR
SALMON INTO BITE SIZE PIECES AND YOU CAN USUALLY GO BY IT KIND OF TELLS YOU WHERE YOU
CAN DO IT AND THAT ACROSS THAT WAY. DO YOU, SO YOU PUT THIS AT THE
END OR LIKE ON THE END OR DO YOU
PUT IT IN THE, YOU’RE GONNA DIP IT IN OR UM DRIZZLE IT OVER. SO FOR THIS SAUCE AND HERE WE’VE
GOT UH IT LOOKS LIKE PEPPER, PEPPER MIGHT BE HERBS. Y’ALL GOT ME FOR CLEM DOLLAR
LITTLE SIT DOWN THERE. SO GET THE SALMON IN THERE, GET
IT ALL NICE AND COATED AND THEN, AND YOU WANNA BE GENTLE WITH
THESE GUYS. SO MAYBE NOT PUT THOSE IN AND
THEN SOME OF THE LEMON GET THAT IN THERE TOO BECAUSE YOU
DON’T WANT TO BREAK APART THE, YOU’RE GONNA PUT THESE ON
SKEWERS AND THAT’S THE IMPORTANT PART MAKES IT EASIER TO COOK ON
A GRILL. DELICIOUS WITH THIS LEMON,
RIGHT? AND SO THESE ARE YOUR BITS AND
PIECES. SO SEE HOW WE’VE GOT
THEM ALREADY DONE. YOU WANT TO START WITH THE UM
YOU WANT TO GET AT LEAST FOUR PIECES ON
THERE OF YOUR SALMON. SO YOU GO SALMON, ONION LEMON. YOU ADD LIKE A PINEAPPLE IF YOU
WANT THAT KIND OF REALLY GOOD. ABSOLUTELY AMAZING. PLACE IT ON YOUR, AND THEN YOU GET THAT ON THE
GRILL PAN AND YOU JUST LET THOSE GO AGAIN. YOU DON’T WANT TO FIGHT THE
GRILL AND YOUR FISH BECAUSE YOU WANT THE FISH TO RELEASE
REALLY EASILY AND GENTLY. SO YOU JUST LET THAT GO BECAUSE IT’S, YOU KNOW, A COUPLE OF MINUTES SALMON. I ACTUALLY LIKE MY
SALMON WELL DONE. BUT IF YOU WANT IT LESS MEDIUM, I CAN ACTUALLY EAT ONE OF THOSE. IT’S SUSHI, BUT I WAS AFRAID, I
DON’T KNOW HOW LONG IT’S BEEN
OUT. YEAH. OK. SO IF WE WANT TO MAKE A NICE
SLAW TO GO WITH IT, THIS IS ONE
OF MY FAVORITE VEGETABLES. THIS IS FENNEL. VERY ITALIAN, VERY ITALIAN. SO,
WHAT YOU WANT TO DO, I KNOW I’M GONNA BE VERY CAREFUL
AND JUST BECAUSE I HAVE SLICED
MY FINGER. ME TOO. ME TOO. SO YOU JUST WANT TO GET,
YOU WANT TO GET REALLY NICE
THIN. YEAH, I SEE. SEE. SO IT REALLY
TURNS INTO A NICE SLAW. WHAT IS THIS? APPLES? THE YES. OK. YOU TELL ME SO. AND CABBAGE? YES. AND, AND THEN THE FENNEL
ADDS A REALLY NICE KIND OF ANISE
FLAVOR TO IT. LIKE A, LIKE A BLACK LICORICE
FLAVOR. THAT’S THE DRESSING YOU’RE GONNA
PUT IN AND THAT’S LIKE ORANGE
JUICE AND OIL AND ZEST AND A LITTLE BIT OF MUSTARD.
YES. AND THEN YOU GET THIS BEAUTIFUL,
THESE LITTLE FRAS FROM THE DILL ON TOP OF THAT AND
THEN YOU MIX THAT TOGETHER AND YOU SERVE IT ALL TOGETHER THAT YOU CAN MAKE THIS EARLY. IF
YOU WANNA MAKE THIS THE DAY
BEFORE WE’RE GONNA TRY SOME SALMON. YES. TRY IT. YOU’RE GONNA LOVE
IT. MM. IS IT YUMMY? OH MY GOD. VALERIE. RIGHT. THIS IS LIKE THE PERFECT SUMMER DINNER.
YES. AND FOR ALL THE, ALL OF YOUR
FRIENDS WHO SOME OF THEM ARE
VEGETARIAN, SOME OF THEM ARE PESCATARIAN. SO YOU COULD DO THIS WITH BEEF.
YOU COULD DO THIS WITH SALMON. YOU COULD DO THIS WITH TOFU. I COULD DO IT WITH SHRIMP. IT IS
SO YUMMY. I WANT TO TRY THE
SALAD PORTION AND THE SALAD. IT’S GOT A LOT OF FLAVOR BETWEEN
THE SWEETNESS AND THE LIKE LICORICE FLAVOR OF
THE FENNEL. RIGHT. FOR THIS RECIPE. HEAD TO
TODAY.COM/FOOD VALERIE. WE LOVE YOU. I’M HAPPY TO BE HERE. I’M HAPPY TO BE I SAY THAT TO WOLF ALL THE TIME. EVERY TIME, ERIC REPA STOPS BY. WE KNOW THAT WE ARE IN
THE PRESENCE OF GREATNESS. SO
HAPPY TO SEE YOU FINALLY ERIC, THIS IS YOUR KITCHEN TOO AND WE
FEEL LIKE IT’S TIME YOU ARE
BACK. SO WE’RE HAPPY TO HAVE YOU.
THANK YOU SO MUCH. OK, TELL US WHAT ARE WE GOING TO
MAKE? WE ARE GOING TO PICKLE SOME
RAMPS BECAUSE THEY ARE IN
SEASON. IT’S THE BEGINNING OF THE
SPRING. SO WHAT WE DO, WE TAKE
SOME RAMPS. WE ARE GOING TO SO RAMPS ARE BASICALLY WILD, WILD GARLIC GARLIC AND WE ARE GOING TO PUT A BIT OF
SALT, DISSOLVE IT WITH SOME SUGAR, SUGAR. WE HAVE WATER AND
STIR IT OR WE CAN STIR IT A LITTLE BIT. IS THAT YOU PICKLE ANYTHING
SALT, SUGAR WATER. AND THEN WE HAVE VINEGAR, OF
COURSE, VINEGAR. AND THEN WE ARE GOING TO PUT IT
HERE TO POUR IT IN A JAR. HOW LONG DOES IT TAKE TO PICKLE
THINGS? YOU PICKLE FOR ABOUT?
WELL, FIRST OF ALL, THE LIQUID HAS TO GO ON TOP OF
IT, THEN YOU LET IT COOL. THEN YOU KEEP IT FOR A WEEK AND FRIDGE LIKE THAT AND THEN YOU CAN KEEP IT FOR A
LONG TIME. SO WE’RE GOING TO LET THEN WE HAVE SOME ONION AND BUTTER. WE ARE GOING TO ADD SOME FRESH
PEAS BECAUSE THE PEAS ARE IN
SEASON IN THE SPRING. SO THEY FROZEN, THEY ARE NOT FROZEN, OF COURSE, NOT JUST MAKING SURE, BUT THEY ARE GOOD. IT’S
THE BEGINNING OF THE SEASON. SO IT’S FANTASTIC BECAUSE THEY
ARE VERY SWEET, VERY SWEET, VERY
TENDER. I’M GOING TO ADD SOME WATER IN
IT LIKE THIS AND MAYBE NOT ALL THIS BUTTER BUT
SOME, A LITTLE BIT LIKE THIS.
THREE STICKS, THREE POUNDS A LITTLE BIT, JUST TWO. JUST BECAUSE WHY NOT PEPPER,
SALT AND PEPPER. AND THEN WE LET IT COOK FOR
ABOUT FOUR OR FIVE MINUTES. AND
THEN WE END UP WITH THE PEAS THAT ARE COOKED
LIKE THAT AND THEY ARE VERY,
VERY, VERY TENDER IF YOU WANT TO TRY
IT. NOW THEY ARE SUPER SWEET, SUPER TENDER. ARE THESE SUGAR
SNAP PEAS? NO, NO, THEY ARE JUST REGULAR
PEAS IS HOW THEY COME, THEY COME LIKE THAT AND OPEN THEM AND THEY COME SHOOTING AT THE CAMERA. SO I SO COME ON, ERIC IS A GENTLEMAN AND YOU
HAVE, UM, WE ARE, WE ARE SEASONING WITH
SALT AND PEPPER AND PEPPER. MINI, WHAT’S GOING ON HERE. I LIKE IT BECAUSE IT’S ALREADY PORTIONED. AND, UM, BUT IS THAT A REGULAR PORTION?
YEAH, I YOU. WELL, YOUR APPETITE BUT I’M PUTTING
THEM ON THIS SHEET TRAY THAT HAS
BEEN SLIGHTLY OILED WITH OILS. YES, OIL OR ANY OIL. YOU HAVE A BIT OF
BUTTER AND THEN IT’S GOING TO THE OVEN. HOW LONG DO YOU BAKE THAT FOR? WE BAKE IT FOR LIKE FOUR OR FIVE
MINUTES AT 375. IT’S MEDIUM RARE. YOU HAVE A MEDIUM RARE. I LIKE IT. ME TOO. I’M WITH ERIC AND AM I OK TO LIKE IT MEDIUM OR
NO ERIC? YOU CAN, YOU CAN LIKE
IT WELL DONE IF YOU WISH YOU LIKE AND IT LOOK BEAUTIFUL. SO YOU LIKE IT KIND
OF THAT PINKY PINK. YES, WE’RE GONNA PUT IT HERE. THE
SALMON IS GOING, WOULD YOU LIKE A BITE IN A PLATE LIKE THIS? THEN I’M GOING TO ADD ON TOP. YOU
REMEMBER THE PICKLE, THE PICKLE?
R WE’RE PUTTING THEM ON TOP LIKE
THIS. HOW DID YOU GRIND THEM UP
AFTERWARDS? THEY WERE CHOPPED, CHOPPED AND I MIX THEM WITH THE
BLACK PEPPER SHALLOTS LIKE THIS AND DELICIOUS, LOVELY. SO THE PEAS ARE GOING IN THE PLATE. I MEAN, IT’S SIMPLE, RIGHT? I
THINK THIS IS A GREAT, GREAT, HEALTHY, HEALTHY AND LOVELY AND LIGHT. YES, IT’S VERY LIGHT AND IT’S FAIRLY SIMPLE, BUT JUST I’M
ADDING THE BROTH FROM THE PEAS, THE BROTH WITH THE BUTTER
BECAUSE IT TASTES SO GOOD LIKE THIS. A BIT OF FRESH MINT,
MINT, ERIC, MINT, MINT AND PEAS.
WHAT YOU’RE DOING, ERIC, SOMETIMES A LITTLE MINT, A TRICK. ERIC WAS SO HAPPY THAT YOU CAME THIS YEAR.
CONGRATULATIONS ON 30 YEARS AT
LAKE BERNARDINE. IT’S THE BEST THE KITCHEN HAS A SIMPLE SHEET
PAN RECIPE. IT GOT MORE THAN A MILLION VIEWS
WHEN SHE FIRST POSTED A VIRAL RECIPE. I MEAN, PEOPLE
LOVE SALMON. IT TURNS OUT AND THEY LOVE SHEET
PAN RECIPES. CAN I SAY THAT THIS IS PROBABLY
LIKE MY GO TO MONDAY NIGHT
RECIPE BECAUSE WE ALWAYS TRY TO GET BACK INTO
KIND OF HEALTHY EATING ON MY
DAY. YEAH. IT FEELS LIKE A HEALTHIER RECIPE
AND IT’S SO EASY AND FAST AND I LOVE A SHEET PAN BECAUSE
THERE’S VERY LITTLE CLEAN UP. WELL, I’M NOT INTO DOING DISHES, I’M WITH YOU AND YOU CAN GET THE WHOLE
DEAL ON THE ONE. LIKE YOU GET YOUR VEGGIES AND
YOUR, AND ALL YOU HAVE TO DO. CHOP UP
SOME BROCCOLI AND SOME SWEET
POTATOES. YOU WANT YOUR SWEET POTATOES TO
BE IN CUBES AND YOUR BROCCOLI
CAN BE, YOU KNOW, A LITTLE BIT ON THE MEDIUM SIDE
BECAUSE YOU WANT EVERYTHING TO COOK AT THE SAME TIME ON THE
SHEET PAN. SO INSTEAD OF BUYING FILETS OF
SALMON, WE’RE GONNA JUST DO ONE
BIG PIECE. SO THAT I’M AT THE SUPERMARKET TO DE FOR THIS RECIPE. I DO MOST OF
THE TIME I COOK SALMON WITH THE
SKIN ON. BUT FOR THIS ONE, BECAUSE YOU’LL
SEE, WE’RE GONNA ADD A SAUCE TO
IT. I LIKE IT SKINLESS. SO I’M GONNA ADD A LITTLE BIT OF
OIL TO OUR VEG AND SOME SALT AND PEPPER AND ALL
I DID WAS PEPPER THAT SALMON UP FOR ME. SO THAT’S ALL WE’RE DOING TO IT. AND THEN WE’RE GONNA MAKE OUR
SAUCE BECAUSE THIS IS A HONEY
MUSTARD. I DIDN’T EVEN TELL YOU ALL WHAT
WE WERE MAKING. HONEY, HONEY MUSTARD SALMON, SWEET POTATOES AND BROCCOLI. SO I’VE GOT EQUAL PARTS OF HONEY
AND I LIKE TO USE A, A COARSE
MUSTARD. YES. YES. VERY GOOD. SPEAKING OF THE PARIS
TEST, RIGHT. YOU’RE GETTING
READY FOR YOUR TRAVELS AND THEN MIX IT TOGETHER. THIS
GOES RIGHT ON TOP OF THE SALMON AND SOME OF IT’S GONNA RUN OFF
AND THAT’S OK BECAUSE WE’RE GONNA MIX THAT
WITH OUR VEGGIES. SO, WILLIE TAKE THOSE VEGGIES AND SCATTER THEM ALL AROUND. YEAH. GO FOR IT. WASH YOUR HAND. YEAH, I WASHED EARLIER. ALL
RIGHT. SO THAT’S GONNA GO INTO
THE OVEN. OH, AND I PUT PARCHMENT PAPER
ON, BECAUSE THAT MAKES OUR CLEAN
UP A LOT EASIER. THAT’S SMART. YES. YES. AND
YOU’RE BARELY, YOU WANT TO USE
ANY ELBOW? YEAH. ALL RIGHT. SO PUT THAT IN THE
OVEN. 425 DEGREES. IT COMES OUT
LIKE THIS. YEAH, IT’S VERY EASY. WE LOVE
IT. 425. ABOUT 25 30 MINUTES. NOW, IF YOU WANNA DO THIS, SOME
FILETS, COOK YOUR BROCCOLI AND SWEET
POTATOES FOR ABOUT 1015 MINUTES
FIRST. THEN ADD YOUR SALMON FILET AND COOK IT THE REST OF THE WAY BECAUSE IT’LL BE A DIFFERENT
COOK TIME. ALL RIGHT. SO YOU WANNA HAVE SOME LEFTOVERS
FOR LUNCH? THAT SALMON? WE’RE GONNA MAKE A LITTLE SALMON
SALAD HERE WITH A LEMON CAPER
VINEGAR. I LOVE CAPERS SO MUCH. YES. SO WE’VE GOT OUR LEMON, LET’S PUT A LITTLE ZEST IN THERE
AND SOME CAPERS AND DIJON MUSTARD SALT
AND PEPPER IT UP. A LITTLE SPLASH OF WHITE WINE
VINEGAR HERE. WHISK IT, WHISK IT, WHISK IT.
AND THEN WE’RE GONNA COME DOWN
HERE TO OUR SALAD. HOW BEAUTIFUL. JUST GOT BIB
LETTUCE. WE’VE GOT THINLY SLICED
CELERY IN HERE. I’VE ALWAYS GOT CELERY IN MY
FRIDGE. SOME CUCUMBERS GO IN. YOU KNOW, YOU CAN JUST USE WHAT YOU HAVE SAID THAT. JENNY, YOU SAID YOU DON’T COOK MUCH.
YOU’RE DOING A GREAT JOB. WELL,
I, I ASSEMBLE ALL RIGHT, WE GOT, BY THE WAY, DOES YOUR DAUGHTER
EAT CUCUMBERS? NOT REALLY. NO, I CAN’T GET A VEGETABLE IN OCCASIONALLY SWEET POTATO.
OCCASIONALLY. AVOCADO. ALL RIGHT. SO WE’RE GONNA ADD
OUR SALMON IN HERE. YOU FLAKE IT UP AFTER IT COMES OUT AND YOU CAN ALSO USE CANNED
SALMON FOR THIS. IF YOU DIDN’T MAKE THE RECIPE,
YOU KNOW, CANNED SALMON IS A GREAT THING
TO HAVE AROUND. IF YOU WANNA ADD THESE VEGGIES
TO IT, YOU CAN, IF NOT HAVE IT RIGHT ON ITS OWN. ADD THE DRESSING TO IT. I’VE GOT SOME DOWN HERE FOR YOU
GUYS. TASTE TASTE. YOU HAVE A BITE. THIS IS MINE. I LIKE LARGE PORTIONS OF SALAD. I
CALL IT MY TROUGH SALAD. I JUST EAT STRAIGHT OUT OF IT. YEAH. SO TELL ME WHAT YOU THINK THAT
IS DELICIOUS, LIGHT AND FRESH
AND EASY. SO YOU HAVE THAT FOR DINNER?
THIS FOR LUNCH? HOW INCREDIBLE. OK. I, I’M GONNA TAKE THAT HOME
TO MY KIDS FOR DINNER IF THAT’S
OK WITH YOU. UM, BEFORE WE GO THOUGH, WE HAVE
TO TALK TO YOU ABOUT A PASSION
PROJECT OF YOURS. A FOOD BANK HERE IN NEW YORK. YES.
FOOD BANK FOR NEW YORK CITY. I’VE BEEN WORKING WITH THEM FOR
YEARS. UM, I’M ON THEIR BOARD AND IT’S
JUST A GREAT ORGANIZATION. WE DO A PROJECT CALLED THE WOMAN
TO WOMAN CAMPAIGN UM FOR RAISING AWARENESS FOR
DIFFERENT PRODUCTS THAT WOMEN
NEED. IT’S A GREAT THING TO RAISE
AWARENESS FOR DOING GOOD WORK AS ALWAYS FOR
THIS RECIPE, BY THE WAY, AND
TRUST ME, YOU WANT THIS RECIPE. GO TO TODAY.COM/FOOD THIS MORNING ON TODAY FOOD. WE’RE MAKING JERK CHICKEN SALMON
OR EXCUSE ME, JERK GRILLED SALMON WITH A TWIST
FROM CHEF MAWA MCQUEEN’S NEW
COOKBOOK, MAA’S WAY RECIPES AND STORIES FROM
MAW’S KITCHEN IN ASPEN, A JAMES BEARD
NOMINEE. SHE’S BEHIND THE ONLY BLACK
OWNED RESTAURANT IN ASPEN,
COLORADO. MA’S KITCHEN. MAITA AND THE CREPE SHACK. CHEF. GREAT
TO HAVE. WHAT A STORY YOU HAVE. I MEAN, BORN IN WEST AFRICA. YOU’VE
LIVED ON THREE CONTINENTS. UH, STUDIED IN, UH EUROPE CHEF
CULINARY SCHOOL IN PARIS. HOW DID YOU END UP IN ASPEN? UH,
YOU KNOW, THERE’S 6800 PEOPLE IN
ASPEN. YEAH, I WATCHED SO MUCH SO, YOU
KNOW, UH, IT WAS IN THE SOAP OPERA. SO
I SAW ASPEN AND I’M LIKE, OH MY GOD, IT’S SO
BEAUTIFUL. IT’S BETTER THAN THE ALPS. SO I MOVED TO A AND YOU’VE BEEN THERE SINCE
EARLY 2006 ISH, ACTUALLY 2002. AND, AND HOW’S
THE RESTAURANT GOING? HOW DO YOU
MUCH? DO YOU LOVE IT THERE? I LOVE IT.
THAT’S HOME FOR ME. IS THIS ONE
OF THE MEALS ON THE MENU? ABSOLUTELY. WALK US THROUGH IT.
WE, WE ONLY HAVE ABOUT THREE
MINUTES HERE. SO WE HAVE THE JERK UM SALMON. SO WE’RE GONNA START WITH ALL THESE
INGREDIENTS. WE’RE GONNA DO THE MARINADE. SO YOU HAVE YOUR SCALLION HERE, OYSTERS OVER THERE AND WE HAVE A SIDE OF JUST THE JERK SAUCE ON THE SIDE. YOU CAN TAKE THANK YOU. SO YOU HAVE ALL THE
INGREDIENT HERE. SO WE HAVE GARLIC. OK. LET ME ALL RIGHT HERE. AND YOU ARE GOING TO GRIND THIS
ONE FOR ME. SO YEAH, A LITTLE NUTMEG OK. THE PEPPER. ALL RIGHT TIME. CAN YOU PUT JERK
SAUCE ON ANY PROTEIN? ANY, ANY? IT’S SUCH A GREAT THING. SO YOU
ALREADY PUT THAT AND THEN WE PUT SOY SAUCE. WHAT’S THIS ONE? OK. VINEGAR WATER AND THEN WE’RE GONNA BLEND THE WHOLE. NO, NO, NO, NO, NO, NO, NO.
WAIT, WAIT, WAIT, WAIT, WAIT,
WAIT LAST LIKE THIS SKIING IN THAT’S IT. SO IT’S, WE’RE GOING TO, YOU SALMON. THEY’RE SKINNED. LOVE IT. PERFECT FLAVOR. WHAT’S THE REACTION BEEN TO YOUR
SORT OF CULTURAL CUISINE THAT
YOU BRING FROM? YOUR LOVE? THAT’S THE ONLY CULTURE WE HAVE
IN ASPEN. OK. LIKE LITERALLY. SO WE PUT THIS IN THE REFRIGERATOR FOR
FOUR HOURS IN THE AND OK, WE HAVE IT HERE. WE HAVE THE GRILL READY. SO AND THEN, SO WE’RE GONNA GRILL
THE SALMON. OK. LET’S DO IT. CHEF. THIS IS UNBELIEVABLE. WE’RE GONNA, WE’RE GONNA GET TO
THE SALSA. SO YOU’RE JUST GONNA DO THIS ON THE GRILL, YOU DON’T BAKE IT OFF THE WHOLE
THING ON THE GRILL, THE WHOLE
THING ON THE GRILL, YOU CAN BAKE IT OFF UH, AFTER
YOU PUT THE GRILL MARK AND THEN PUT
IT IN THE OVEN AFTER. OK, SO WE HAVE OUR MANGO MANGO, RIGHT? SO RIPE MANGO. YOU DO EXACTLY WHAT
IS DONE HERE AND THEN I’M, YES, CILANTRO PEPPER AND GREEN HOW FAR AHEAD COULD YOU MAKE
THE, THE MANGO SALSA? I THINK THIS MORNING. SO YOU MIX IS THAT SAUCES? THAT IS JUST SO I YOU CAN TASTE IT, CULTURAL HISTORY, YOU CAN TASTE
IT ALL THERE, ALL THE FLAVORS. THAT IS ALL
THERE. IT’S BEAUTIFUL. WE’RE SO LUCKY TO HAVE YOU THIS IS A FINISHED PRODUCT. IT’S IT IS THESE RECIPES, YOU KNOW AT
TODAY.COM/. IF YOU NEED A LITTLE INSPIRATION
FOR DINNER TONIGHT, WE HAVE GOT A DISH THAT YOU IS
PACKED WITH FLAVOR AND IT’S GOOD
FOR YOU. LET’S SAY IT TOGETHER. OLIVIER
PALAZZO THE CULINARY FIELD. HE WAS 15 YEARS OLD IN
PARIS, NEW YORK, ABU DHABI. AND NOW HE’S CONSULTING AS A
CHEF AT FORGER’S TABLE HERE IN
MANHATTAN. YOU GOT THE PERFECT SUMMER MEAL.
FIRST OF ALL, WE’RE SO HAPPY
YOU’RE HERE. THANK YOU. THANK YOU FOR
HAVING ME GUYS. THANK YOU SO
MUCH. WE LOVE YOUR ACCENT. FIRST OF
ALL, DID YOU KNOW THAT HODA’S
FAVORITE DISH IS SALMON? YOU DID THIS JUST FOR HER OLIVIA? OK. SO WE’RE GONNA MAKE A SALMON
TACO. OK. WE’RE GONNA MAKE A SALMON
TACOS TODAY. UM, SO IT’S VERY EASY. SO WE
HAVE, UH, A BEAUTIFUL MANGO SALSA WITH A LITTLE. YEAH, THAT’S A SCOTCH BUNNY. WE LIKE THE IDEA OF A MANGO
SALSA BECAUSE IT KIND OF MAKES UP THE GAME. YES. IT UP THE GAME. YES. NOT LIKE THAT. HE SAID, NOT LIKE THAT. ALL RIGHT. SO, BUT YOU CAN PARTICIPATE IN,
LET ME SHOW YOU. OK. ALL RIGHT. SO WE’RE GONNA GO
TO SMALL DI SO WE WANT IT. LOOK HOW THIN LOOK WHAT IS. IS YOUR APARTMENT NEAT. OLIVIER. YES. SOME PEOPLE HAVE THAT THING
WHERE EVERYTHING LOOKS LIKE IT’S
OK. SO YOU DICE IT UP. WHAT DO WE ADD? SO WE ADD, CAN I POUR IT OIL, OIL? AND THEN WE HAVE SOME FRESH CITRUS HERE IS THAT LEMON, LEMON, LEMON WHAT THIS IS, THIS IS A NICE RECIPE THAT WE DO
AT FORAGES TABLE WHICH IS
LOCATED ON UH IN CHELSEA UM CILANTRO FOR THE SO THEN, SO WE GOT THIS, WE GOT, MOVE TO THE SALMON. SO YES. AND DO YOU TAKE THAT BOTTOM
PART OFF OF SALMON? YOU KNOW,
SOMETIMES IT HAS THAT SAUCE. YES. SO THE SKIN, WE
ACTUALLY SAVE THE SKIN AND WE SEPARATELY
COOK THE SKIN. SO WE’RE GONNA MAKE A SALMON
CRISPY SKIN FOR TO, SO YOU’RE GOING TO PUT THE THE YOU SAY OH, THE OTHER SIDE LIKE THAT
LOOK LIKE? OH MY GOD. OK. SO IT LOOKS LIKE SHE HAS SKILLS, BUT THAT’S
FAKE. OK. ALL RIGHT. SO, SO THEN WE’RE
GONNA COOK THE SALMON FOR ABOUT,
UH, 5 TO 6 MINUTES. NOT THAT LONG, RIGHT? SO 2.5 MINUTES ON EACH SIDE, 2.5 MINUTES ON EACH SIDE. AND
THEN WHAT’S HAPPENING IN THIS
PANTS TORTILLA. SO WE HAVE A, UH, A
CORN TORTILLA CORN. SO YOU CAN ALSO PUT ANY OIL IN
HERE OR JUST STICK IT IN, JUST
PUT IT IN IT JUST LIKE THAT. YES, WE WANT IT TO GET A LITTLE BIT
CHAR. I LIKE THAT LIKE THIS ONE. ALL RIGHT. OK. SO NOW WE COME BACK HERE, WE’RE GONNA BOTH. LET’S COOK, LET’S COOK. ALL
RIGHT. SO, OK, SO LET ME UH I WANNA SEE IF, IF
YOU GUYS CAN HELP ME AS WE CAN. WE CAN, WE ARE VERY
SMART. SHOW ME, SHOW ME YOUR
SKILLS. OK, LET’S GO. LET’S GO. SO HOW DO YOU LIKE YOUR NO, NOT RACE SALMON IN THE IN THE AND THEN I WANT A LOT OF THE MANGO. THIS MAN LOOKS BEAUTIFUL. WHAT ARE THESE?
OH, THESE PICKLED ONIONS? IS THAT WHAT THESE RED ONES ARE WAY? IS LIKE HOW CRISPY IS THAT I I LIKE THAT. I LIKE THE BIT TOO. AND WHAT ABOUT THE TOMATOES ON
THE OTHER PLATE IS THAT? YEAH, THOSE ARE GOOD. WHO DO YOU
THINK? DID A BETTER JOB? PLEASE STOP TRYING TO WIN. THIS IS NOT A WIN LOSE THING. TOMATOES CAN WE JUST EAT IT? WITH ANY FINISH, WE CAN’T WAIT FOR YOU. OLIVIER. OH, LET ME HAVE A BITE TOO. OH MY GOD. OLIVIER. THIS IS WHAT WE WANT FOR DINNER
TONIGHT. IT’S AMAZING. NO. COOK IT WITH US. OLIVIER. THANK YOU TO GET THESE RECIPES.
HEAD TO TODAY.COM/FOOD. SO THIS IS A SHEET PAN. SO EVERYTHING IS
GONNA BE DONE RIGHT HERE. VERY
SIMPLE. THE FIRST THING WE’RE GONNA DO
IS WE’RE GONNA SLICE UP SOME
FINGERLING POTATOES. IN FACT, WHY DON’T YOU GO AHEAD
AND DO THAT FOR ME? AND THEN WE’RE GOING TO ADD SOME
GARLIC. YOU JUST SLICE THEM IN
HALF, SLICE THEM IN HALF. NOW, THIS
PART IS REALLY IMPORTANT. WE’RE ACTUALLY GONNA PUT THESE
FACE DOWN IN THIS BAKING TRAY.
THIS IS GARLIC, ONION, OLIVE OIL, DRIZZLE, DRIZZLE. ALL RIGHT. AND GET OUR HANDS
DIRTY. OH, AND DON’T FORGET THE SALT AND
PEPPER BECAUSE YOU KNOW THE INTERNET WILL TELL YOU IF YOU
DON’T THINK OF YOUR FOOD. THERE WE GO. BOOM. PUT THESE FACE DOWN. WE’RE GONNA
ROAST THESE FOR ABOUT 15 TO 20
MINUTES. TAKE THEM OFF AND THEN WE’RE
GONNA ADD THE SALMON. THIS PART, I LIKE TO KEEP THE SALMON ON IF
YOU DON’T KNOW HOW TO COOK SALMON BECAUSE
YOU COULD LIKE, DRY IT OUT AND THEN AFTERWARDS
REMOVE IT. BUT IT’S OK IF YOU DON’T, HOW DO
YOU KEEP SALMON FROM DRYING OUT?
IS THERE A, IT’S LIKE WATCHING IT? BUT
ALSO THIS SKIN ACTUALLY ADDS A FATTY
LAYER AND SO WHEN THAT’S ON IT JUST DOESN’T DRY
OUT AS FAST. EXACTLY. ALL RIGHT. SO WE’RE ACTUALLY
GONNA ADD SOME GREEN BEANS
AROUND HERE, PLUS THE CHERRY TOMATOES ALL
OVER THE PLACE. YES, SIR. WELL, NOT ALL. WELL, CARSON, THIS IS FOR MAMA,
WE GOTTA DO A LITTLE BIT BETTER
THAN THAT. PUT IT, PUT IT AROUND. I’LL WORK ON THAT. YEAH. YEAH. AND THEN PUT THE TOMATOES
AROUND. THERE. THERE YOU GO. AND THEN A LITTLE BIT OF OLIVE OIL. SO
MEANWHILE THE POTATOES ARE DOING WHAT YOU COOK
THEM AND THEY’RE CHILLING YOU.
NO, NO, NO. THEY’RE ALREADY COOKED
AND THEY’RE GONNA TAKE THEM OFF AND THEY’RE ACTUALLY GONNA LOOK
LIKE THIS RIGHT OVER HERE AND THEY’RE FULLY
COOKED ALREADY. THEY’RE ALREADY FULLY COOKED IT. THEY GET CRISPY. ALL RIGHT? SO WE’RE GONNA, AWESOME. OK. SO WE’RE GONNA PUT THIS INTO THE
OVEN FOR ABOUT UM, 10 MINUTES, 10 TO 12 MINUTES AROUND LIKE 420 THEN BROIL IT FOR THE LAST TWO.
OK. WE’RE GONNA ACT LIKE THE
ONION. I MEAN, WE’RE GONNA ACT LIKE THE
OVENS RIGHT HERE. PEOPLE CAN USE THEIR
IMAGINATION. ALL RIGHT. ALL RIGHT. THERE YOU GO. ALL RIGHT. I’M
BACK OVER HERE. THAT, THAT’S IN THE OVEN NOW
MAKE THE DRESSING. SO WE ARE
GOING TO PUT DIJON GARLIC ANCHOVIES. OK? A LITTLE UMAMI FLAVOR. THERE
YOU GO. HEY, YOU ALREADY KNOW WHAT
YOU’RE TALKING ABOUT. SO LEMON, OLIVE OIL, A LITTLE BIT OF WATER AND A LITTLE BIT OF WATER. YEAH. AND DON’T FORGET THAT.
LEMON ZEST BANG BANG. AND THEN YOU CAN’T HAVE MICHO WITHOUT BOILED EGGS. SO I’M
GONNA SLICE THESE UP. YOU’RE GONNA WHISK THIS TOGETHER
TO MAKE YOUR DRESSING. I MEAN, THIS IS EASY. WE CAN DO IT EASY AND IT LOOKS FANCY TO DO THIS
FOR MOM GUYS. DO DO IT THE PART MEANS BUT THAT’S ME. OH NO, IT MEANS FROM NICE ALL RIGHT. NOW, LET’S BUILD IT
REAL QUICK. AND SO WE GOT SOME ROMAINE. WE’RE GONNA ADD IN
OUR EGGS, GONNA ADD HOUR ROASTED POTATOES AND NIU TYPICALLY HAS BOWED POTATOES.
BUT THESE ARE GONNA BE ROASTED. THAT’S WHY IT’S A SHEET PAN BUT THESE AROUND AND THEN CARSON, WHAT ARE YOU DOING? OH YEAH. YEAH. BOOM. THERE WE
GO. ADD IN OUR GREEN BEANS RIGHT
HERE. OUR ROASTED TOMATOES. THERE WE GO. BOOM, OLIVES. WELL,
DON’T PUT THAT RIGHT IN THE
MIDDLE. OK. THERE WE GO. AND THEN PUT
THOSE SPRINKLE THOSE OLIVES AND THEN ADD OUR FLAKE SALMON
RIGHT THERE ON TOP. I’M GONNA SELL TO THE PEOPLE AT
HOME. YOU ADD THE SALMON TO THE
TOP. JEFF. THANKS SO MUCH. IT’S ANOTHER EDITION OF
SUPERFOOD FRIDAY. A SUMMER COMES
TO A CLOSE TODAY. NUTRITIONIST JOY BAUER IS HERE
TO SHOW US A FRESH SAVORY TAKE
ON WATERMELON. LET’S LOOK AT THIS. HEY GUYS, POKE BOWLS ARE ALL THE
RAGE. IT’S A HAWAIIAN DISH AND IT’S
TYPICALLY MADE WITH AHI TUNA. AND I THOUGHT BECAUSE WATERMELON
KIND OF RESEMBLES TUNA. I WOULD CREATE A WATERMELON POKE
BOWL. SO HERE I HAVE TWO CUPS OF JUST
CUT UP WATERMELON. YOU CAN SEE THEY ARE LITTLE CUBES JUST LIKE
THIS. AND WATERMELON JUST FROM THE
GECKO IS A STAND OUT SUMMER.
SUPERFOOD. IT’S PACKED WITH VITAMIN C. IT’S GOT POTASSIUM MAGNESIUM AND
ANTIOXIDANTS GALORE AND OF
COURSE IT’S 90% WATER. SO IT’S AUTOMATICALLY A SUPER
HYDRATOR. SO WE’RE GONNA MARINADE THIS
WATERMELON. THIS IS LOW SODIUM SOY SAUCE, A LITTLE BIT OF RICE VINEGAR, SOME SESAME OIL. AND NOW YOU CAN GO INTO VERY
DIFFERENT PERSONALITY
DIRECTIONS. IF YOU LIKE A LITTLE SPICE, I’M
ADDING IN SOME SRIRACHA SAUCE.
BUT IF YOU PREFER TO HAVE A LIMEY FLAVOR, YOU CAN JUST ADD IN A LITTLE BIT OF LIME JUICE AND
SOME LIME ZEST AND IT’S EQUALLY
DELICIOUS. SO NOW WE JUST STIR THIS UP. AND
YOU’LL ALSO NOTICE THAT I HAVE A
NICE WIDE BOWL. I WANT THE WATERMELON TO BE ABLE
TO REALLY SIT IN ALL OF THE
MARINADE AND I JUST LET THIS SIT FOR ABOUT 1520
MINUTES AND I’M GOING TO SHOW
YOU WHAT IT LOOKS LIKE. SO WE’RE GONNA START TO BUILD.
NOW, I’M GONNA START WITH SOME BROWN
RICE. AND BASICALLY WHAT YOU’RE DOING
IS YOU’RE JUST LOADING PRETTY
PILES TO CREATE A BEAUTIFUL, GORGEOUS
VISUAL. LOOK AT ALL THESE
COLORS. I HAVE SLICED CUCUMBERS. I’M
JUST ADDING AROUND THE SIDE. NOW I SAUTEED
SOME MUSHROOMS. I LOVE MUSHROOMS AND THEY’VE GOT
ALL THOSE ANTI VIRAL PROPERTIES. SO I PUT THIS
RIGHT IN THE CENTER, SOME CREAMY HEART HEALTHY
AVOCADO TO JUST SORT OF BRING IT HOME. AND NOW FOR THE START OF OUR
SHOW, WE HAVE OUR YUMMY JUICY
MARINATED WATERMELON. SO I JUST PUT THIS RIGHT ON TOP. AND NOW I JUST LIKE TO GARNISH
WITH A LITTLE BIT OF TOASTED
SESAME SEEDS. IF YOU WANT, YOU COULD ALSO PUT
SOME SEAWEED WRAPS ON TOP AND DRIZZLE SOME OF THAT EXTRA
MARINADE SAUCE RIGHT OVER THE TOP AND YOU ARE READY TO DIG
IN. AND IF YOU DECIDE TO GO IN A
COMPLETELY DIFFERENT DIRECTION
WITH INGREDIENTS HERE, I USED SOBA NOODLES.
THEY’RE SO DELICIOUS. WE LOVE THEM IN MY HOUSE AND
JUICY MANGO SLICES, IT’S STILL
WATERMELON SEASON. SO HIT THE MARKET THEN COME
HOME, GRAB A BOWL, SEE WHATEVER INGREDIENTS YOU
HAVE ON HAND AND LET THE POKE
BOWL GAMES BEGIN. I WANT A POKE THAT LOOKS GOOD. THANK YOU AND TAKES ON SO MANY FLAVORS. SO
IT’S SUCH A GOOD THING TO DO
WITH IT. ALL RIGHT. THANKS JOY. AS USUAL FOR THIS
RECIPE AND MORE HEAD TO
TODAY.COM/. AS WE CONTINUE TO CELEBRATE
EARTH WEEK, WE TAKE A LOOK AT ONE WAY TO
IMPROVE OUR PLANET AND OUR HEALTH AND THAT’S EATING
MORE PLANT BASED MEALS. SO WE CALLED UP OUR GOOD FRIEND,
ERIC REPAIR. A MICHELIN STARRED CHEF AND CO
OWNER OF THE ACCLAIMED LA BERNAD DE RIGHT HERE IN NEW YORK
CITY. HE’S GOT A BEAUTIFUL, BEAUTIFUL
COOKBOOK. IT’S CALLED VEGETABLE
SIMPLE. AND HE’S GONNA SHOW US TWO
DISHES THAT HE SAYS ANYONE CAN
MAKE. HI, ERIC. TELL US WHAT YOU’RE MAKING
TODAY. YES. TODAY I’M GOING TO MAKE ROMAINE
WITH CAESAR DRESSING, BUT WE’RE GOING TO PUT IT IN THE
OVEN AND GRATIN IT’S GOING TO BE A GRATIN. SO FOR THAT, I NEED TO FIRST
START THE SAUCE. I HAVE AN EGG YOLK. I’M ADDING A BIT OF MUSTARD IN
IT IN A BOWL WITH MY EGG YOLK, SOME
GARLIC. EXACTLY LIKE YOU WOULD DO A CAESAR DRESSING, SOME LEMON
JUICE, SALT SOME PEPPER. AND THEN WE START TO WHISK LIKE
THAT VERY SLOWLY TO EMULSIFY THE MUSTARD AND EGG
YOLK. AND THEN WE ARE GOING TO INTEGRATE VERY, VERY SLOWLY. AND THAT’S
THE SECRET, SOME EXTRA VIRGIN OLIVE OIL IN IT TO GET A VERY NICE DRESSING THAT WILL GO ON THE SALAD. SO,
UM, I’M WHISKING AND GOING SLOWLY.
IT TAKES, IT TAKES QUITE SOME
TIME. BUT YOU CAN START TO SEE IT’S
EMULSIFYING ALREADY. I HAVE, OF COURSE, I HAVE SOME
DRESSING ALREADY MADE. SO WE DON’T HAVE TO SPEND FIVE
MINUTES LOOKING AT THE DRESSING. IT LOOKS LIKE THAT AT THE END. AS YOU CAN SEE, IT’S LIKE VERY,
VERY NICE. THE SALAD HAS BEEN SPLIT IN
HALF. SO, WHAT I DO IS THAT I
PAINT THE SALAD LIKE THIS VERY GENEROUSLY WITH A BRUSH AND MY, AND MY DRESSING. MM. YOU SEE, I LOVE THAT. I WANT IT AND, AND YOU HAVE ALL THE FLAVOR
OF THE, OF THE CAESAR SALAD. NOW, I HAVE SOME PARMESAN
CHEESE. I MEAN, AND OF COURSE, I’M GONNA
PUT A LOT OF IT ON TOP, ON TOP
OF MY SALAD LIKE THIS AND A BIT OF CRACKED PEPPER. IT’S GOING TO THE OVEN ON, BROILED FOR FEW MINUTES UNTIL IT’S COOKED.
SO WE’RE GONNA PUT IT IN THE
OVEN RIGHT HERE. GREAT TRICK. LET’S SEE WHAT IT
LOOKS LIKE. AND THE IDEA IS TO GO FAST UNDER THE BROILER. SO YOU HAVE
THE CRUNCH OF THE ROMAN, THE CONSISTENCY OF IT AND THEN
YOU HAVE THE FLAVOR OF THE
DRESSING, WHICH IS VERY NICE. IT’S NICE AS A MAIN COURSE OR AS
A GARNISH WITH SOMETHING ELSE. NOW, WHILE IT’S COOKING A WATERMELON AND WE’RE GOING TO
DO THE WATERMELON PIZZA, I SPLIT IT IN FOUR PIECES. I’M
GOING TO PUT SOME OLIVES, GREEN OLIVES ON TOP OF
IT. WE ARE GOING TO PUT SOME BLACK
OLIVES ON TOP OF IT LIKE THIS. IT’S FIRM AND IT’S VERY
REFRESHING. IT’S VERY NICE. THE KIDS LOVE IT, OF COURSE. BUT
THEY ARE ADULTS TOO. I’M ADDING
SOME LEAVES OF MINT LIKE THIS AND NOT, NOT BIG LEAVES. ONLY THE
SMALL LEAVES AND THEN UH SOME FETA CHEESE,
BEAUTIFUL LIKE THAT. WHAT A WHAT A BEAUTIFUL COMBINATION.
THOSE TWO TOGETHER WE LOVE. YEAH, I LOVE THAT. I’M GONNA SHOW YOU WHAT’S
HAPPENING FROM THE, FROM THE WE, WE JUST HAVE A COUPLE OF
SECONDS. LET’S SEE THIS, ERIC. THANK YOU SO MUCH. UH TO
MAKE THESE RECIPES AT HOME. GO TO TODAY.COM/FOOD AND YOU CAN
CHECK OUT ERIC’S BOOK AT
TODAY.COM/SHOP. THANK YOU, ERIC. ALL RIGHT. IT’S TIME TO GET
COOKING WITH ONE OF THE BEST
CHEFS IN THE ENTIRE COUNTRY. OUR FRIEND MEG BICKFORD FROM COMMANDER’S PALACE IN NEW
ORLEANS. IT IS AN INSTITUTION
THERE. SO GET THIS IN ITS 128 YEARS. CHEF MEG IS THE FIRST FEMALE TO
CALL ALL THE SHOTS 130 YEARS, THIS YEAR, WE’RE CELEBRATING OUR
130TH. YOU ONE OF FAVORITE RESTAURANTS IN THE
WORLD TO WE GOT TO HANG OUT WITH MEG
LAST YEAR IN NEW ORLEANS, WHICH WE LOVED AND NOW SHE’S
COME TO MAKE US A SIMPLE, LOVELY
SPRING SUPPER. AWESOME, AWESOME DISH FOR
SPRING. WE’RE OBVIOUSLY VERY
REGULAR SPRING. YES. SO IT’S A LITTLE CHILLY OUTSIDE,
BUT IN NEW ORLEANS IT’S HOT. I
BOUGHT SOME HEAT. SO WE’VE GOT A RED ONION HERE.
WE’RE GONNA DO THE WHOLE THING. I HAVE NEVER YOU ON EVERYTHING. WE’RE GOING TO
MAKE A RED ONION, AGRI DO SOME
SALT PEPPER SKIN ON. THIS IS KIND OF LIKE A SWEET AND
SOUR SAUCE. YES. SO WE’RE GONNA SEAR THESE
RED ONIONS. HAVE YOU EVER SO WE WANNA GET LIKE GOOD, GOOD
CHAR REAL DARK COLOR. CAN I ASK YOU
SOMETHING? MAYBE SILLY. DO YOU TURN IT OVER AND GET THIS
SIDE TOO OR JUST ONE SIDE? YOU
CAN DO BOTH SIDES. BUT WHAT I LIKE TO DO IS STIR IT
REAL REALLY HARD AND THEN POP THIS
WHOLE THING INTO THE OVEN UNTIL THE ONION GETS SUPER,
SUPER SOFT ON. YOU COMES OUT OF THE OVEN, PEEL A
LITTLE BIT THAT SKIN AWAY, BUT YOU CAN THROW THE WHOLE
THING INTO THE BLENDER. THIS IS SOME PO GO TO, SHE REALLY DOES COMMANDERS. WE MAKE OUR OWN POND
BUT YOU CAN BUY A REALLY, REALLY GOOD ONE AT
THE GROCERY STORE AGAIN. A LITTLE BIT OF SALT AND
PEPPER IN HERE AND WE DON’T NEED THIS NOISE.
BUT EVERYBODY PRETEND THAT REALLY SMOOTH AND MAKE A NICE
VINAIGRETTE. WHAT DOES IT LOOK LIKE THAT? EXACTLY. SO A GOOD FROM THERE, WE’VE GOT OUR
WATERMELON. WE’RE JUST GOING TO REMOVE SOME
OF THE RIND HERE. LOVE SO THEN FROM HERE IF YOU GUYS SEE
OUR TUNA LOINS RIGHT HERE, WE KIND OF WANT TO CUT THE
WATERMELON INTO A SIMILAR SIZE TO KIND OF MATCH UP WITH THAT. LOOK AT THAT WHAT SHE’S DOING. SO FROM HERE. OH, I SEE LIKE THAT. OK. OK. AND WHEN YOU BUY THE TUNA, DO
YOU ASK FOR JUST LIKE A TUNA
FILET? YES, ABSOLUTELY. YES. OK. UM, WHEN YOU GO TO THE GROCERY
STORE OR YOUR FAVORITE BUTCHER, UM, LITERALLY JUST TELL THEM YOU
WANT FRESH. OBVIOUSLY, UM, GO TO IS OUR FAVORITE. WE GOT A BLUE FIN AND YELLOW TAIL TUNA
RIGHT OUT OF THE GULF OF MEXICO. AND NOW IS THE PERFECT TIME FOR
IT. I’M EXACTLY RIGHT. SO THEN HERE WE’VE GOT SOME
COUSCOUS THAT YOU CAN USE BAR,
YOU CAN USE FAR, YOU CAN USE QUINOA, WHATEVER YOUR FAVORITE IS. I REALLY, EXACTLY. I REALLY LIKE
THIS ISRAELI COUSCOUS. WE’VE GOT
A PESTO RIGHT HERE ALREADY INTO EVERY SINGLE
INGREDIENT. IT’S REALLY FUN. I MEAN, WE’VE
GOT GREAT UMAMI FLAVORS COMING
FROM THE PO AND THE ONION, OUR FRESH
WATERMELON, HERBACEOUS PESTO WHICH
COMMANDERS WE MAKE OUR WITH
LOUISIANA PECANS. IT’S A REALLY NICE BUTTERY
BITTERNESS. I GOTTA GET TO COMMANDERS. YEAH, I KNOW. I’M VERY, YOU KNOW. ALL RIGHT. SO, UM WE’RE JUST
GONNA MIX THIS TOGETHER, RIGHT? SO, AND THIS YOU CAN DO AHEAD OF
TIME. WHATEVER IS LEFT OVER BECOMES
LUNCH THE NEXT DAY. I IMAGINE THAT SEARING THIS TUNA TAKES LIKE ONE
SECOND. EXACTLY. SO WE’RE GONNA
DO THAT QUICK. AND DO YOU DO IF YOU PUT ANY OIL OR
ANYTHING ON THE, JUST A LITTLE
BIT? WE’RE GONNA GRAB JUST A LITTLE
BIT OF OIL. OK, I’LL HELP YOU. THANK YOU. SALT, PEPPER, SALT, PEPPER. OK. POP THAT BABY ON. YEP. SO WE’RE GONNA, OH, YOU RUB IT IN, DO THAT AND THEN
WE ARE, WE ARE GOING AND THEN
YOU DO THE OTHER SIDE TOO. EXACTLY. SO YOU WANNA MAKE SURE
THAT YOUR PAN IS HOT ALREADY.
EXACTLY. PEPPER. AND THEN THAT SIDE GOES DOWN AND
THEN WE’RE GONNA SALT PEPPER AGAIN. EXACTLY. RIGHT. SO WE, AND SO YOU’RE TALKING
JUST A COUPLE OF MINUTES, RIGHT? I MEAN, WE, WE’RE ALREADY SEEING
THAT WHITE. SO WE’RE ALREADY
SEEING THAT IS A BEAUTIFUL MEAL. AND YOU KNOW WHAT? THANKS FOR
SHARING. OK. SO FROM HERE WE’VE GOT OUR TUNA AND OUR
WATERMELON. SO I’M GONNA SLICE THIS WATERMELON INTO PLANKS JUST LIKE THIS. LIKE THE
TUNA. EXACTLY. THEN I’M GONNA
COME AND SLICE MY TUNA. OH MY GOSH. THIS IS AMAZING THAT SPRING ON A PLATE. IT’S, IT’S A REALLY LIKE LOVELY,
LOVELY MEAL. I FEEL LIKE IF YOU HOSTED A
DINNER PARTY AND SERVE THIS, PEOPLE WOULD THINK YOU WERE A
CHEF A LITTLE IMPRESSED. SO HERE WE’RE GOING TO SHINGLE OUR TUNA AND OUR WATERMELON. SO SUPER
SIMPLE, BUT REALLY, REALLY NICE
PRESENTATION HERE AGAIN. THIS IS GREAT FLAVORS, THE ONION. OH MY GOSH. I CAN, I CAN’T. OH, WHO KNEW THEY’D GO SO WELL
TOGETHER AND THAT A FINE COMBINATION. MAGNUS MAGNUS IS SO BEAUTIFUL. THANK YOU. THANK YOU. HAPPENED THERE. LOOK AT THAT PRESENTATION OF THAT MAG. THANK YOU. THANK YOU. THIS
IS GORGEOUS. GET TO NEW ORLEANS. GET TO
COMMANDERS FOR 130 YEARS OLD. LET’S CELEBRATE HOW MUCH FUN TO GET THIS RECIPE.
GO TO TODAY.COM/FOOD SUPERFOOD FRIDAY TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER USING TWO SUMMER STAPLES,
CORN AND WATERMELON. JOY, GOOD
MORNING. HEY, GOOD MORNING. AND J I JUST
NEED TO TELL YOU MY HEART FAILS. I WAS CRYING ALONG WITH YOU IN
MY KITCHEN AND I THINK I SAW TEAR UP AS WELL. I LOVE YOU. I LOVE YOU VERY MUCH AND I’M VERY EXCITED BECAUSE I
LOVE CORN AND I LOVE WATERMELON. SO, WHAT’S HAPPENING OVER THERE? OK. WE ARE SAVORING THE LAST
BITS OF SUMMER WITH THESE TWO
RECIPES. THE FIRST IS A SKILLET CHICKEN
WITH CREAMY CORN AND BLISTERED
TOMATOES. AND SO THE BEAUTY IS EVERYTHING
COOKS IN ONE SKILLET. AND WHAT I’M SHOWING YOU HERE IS
I’VE ALREADY SEARED THE CHICKEN. SO IT WAS JUST FIVE MINUTES ON
EACH SIDE, THE SAME SKILLET AND I JUST PUT
IT OVER HERE TO WARM ON A PLATE. NOW, HERE I SAUTEED SOME ONIONS
AND WE’RE BUILDING OUR MA PIECE I’M ADDING IN JUST TO SHOW
YOU THE EASE. THIS IS TWO CANS
OF CORN. CLEARLY, YOU CAN USE FRESH CORN.
YOU CAN USE FROZEN CORN. AND I’M ALSO PUTTING IN TWO FULL
PINTS OF CHERRY OR GRAPE
TOMATOES. AND YOU’RE JUST GONNA LET THIS
ON THE MEDIUM HIGH HEAT COOK AND ROAST FOR ABOUT 12
MINUTES. WE DON’T HAVE 12
MINUTES. BUT WHAT’S GONNA HAPPEN IS THE
CORN IS GONNA MAKE YOUR KITCHEN SMELL LIKE YOU’RE
IN A MOVIE THEATER, BUTTERED POPCORN. IT’S GONNA POP
A LITTLE BIT. IT’S GONNA ROAST AND THESE
TOMATOES END UP BLISTERING AND PUCKERING AND THE
JUICY DELICIOUSNESS EASES. RIGHT. YES. SO NOW WE’RE GONNA
CREAM IT UP A LITTLE BIT. THIS
IS A 2% REDUCED FAT MILK. IF YOU WANT SOMETHING MORE
INDULGENT, YOU CAN GO WITH CREAM
OR EVEN COCONUT MILK. AND I’M ALSO PUTTING IN SOME
PARMESAN CHEESE, CHEESE. I KNOW THE MORE CHEESE, THE
BETTER. MY GOODNESS. SO YOU JUST STIR THIS UP AND NOW
YOU’RE READY TO NESTLE IN YOUR
CHICKEN NESTLE. I LOVE THAT WORD FOR VEGETARIANS. COULD YOU USE
TOFU IN THERE JILL? YOU CAN USE TOFU. YOU CAN
USE SHRIMP. ANY SINGLE THING
GOES IN HERE, BY THE WAY, EVEN CHICKPEAS AND
YOU KNOW WHAT? I ALSO WANT TO
SHOW YOU. SO THIS IS BASICALLY DONE NOW,
BUT YOU ALSO HAVE THE OPTION OF TAKING THAT CHICKEN. I DID
THIS OVER HERE AND I CUT IT UP SO THAT YOU HAVE
BITE SIZED PIECES FOR THE KIDS AND YOU JUST PUT
SOME BASIL ON TOP AND MAN, YOU HAVE A MOUTHWATERING
MASTERPIECE. ALL IN ONE. SPEAKING OF MOUTHWATERING, TELL US ABOUT THESE UH THESE
WATERMELON MARGARITA POPS COME ON OVER TO MY KITCHEN
ISLAND. OK. SO WE ARE TAKING TWO SUMMER
FAVES, MARGARITAS AND WATERMELON AND
WE’RE GONNA MAKE THESE POPS. SO I’M STARTING WITH, IN THIS
BAG. I’M ADDING MY MARGARITA MIX AND
THIS IS A LOW SUGAR VERSION. I
PUT TEQUILA IN, THIS IS AN ORANGE LIQUEUR AND THIS IS JUST FRESH LIME
JUICE. SO YOU STIR THIS UP AND I
HAVE A QUARTER OF A WATERMELON WATERMELON. SO
YOU DON’T NEED TO, YOU KNOW,
SWEETEN IT UP. RIGHT. WELL, THAT’S RIGHT. YOU’RE GONNA
GET ALL THAT JUICY WATERMELON.
GOODNESS. IT’S GONNA SEEP INTO THE BOOZE
AND THE BOOZE IS GONNA SEEP INTO
THE WATERMELON. SO I PUT ALL OF THESE INTO ONE, SEE THIS INTO ONE BAG AND YOU’RE GONNA LET IT SOAK AND
SOP UP ALL THE GOODNESS FOR ABOUT 40
MINUTES IN THE FRIDGE AND KEEP FLIPPING THE BAG OVER
AFTER YOU SEAL IT. SO YOU GET ALL THE PIECES WELL
COATED. THEN YOU LAY THEM OUT ON A BAKING JUST LIKE THIS AND YOU POKE IN THESE LITTLE
POPSICLE STICKS JUST LIKE THIS.
WHAT I, WHAT I WOULD DO IS FIRST YOU DO A LITTLE BIT OF A
KNIFE. YOU GET A NICE UM, INSERT
THROUGH THE RIND. YOU PUT THIS
IN AND THEN LAST BUT NOT LEAST I JUST OVER THE TOP. I’M GONNA
ZEST SOME LIME. I’M GONNA PUT A LITTLE BIT OF
SALT BECAUSE YOU KNOW, IN THE
SPIRIT OF MARGARITAS AND YOU FREE. THIS IS AN ADULT ICE CREAM PART THAT WE ARE. ALL. THIS COULD BE YOUR BEST RECIPE
YET. HOW LONG DO YOU FREEZE IT
REALLY FAST, JOE. IT’S FROZEN. YOU FREEZE IT FOR ABOUT TWO
HOURS. AND GUYS, THESE ARE SO
REFRESHING AND SO DELICIOUS. AND
THIS IS ONE OF THOSE TIMES. I WISH I WAS IN THE STUDIO WITH
YOU. ISN’T THAT EVERY TIME? YOU. AND WE’RE GOING TO HAVE A GOOD DAY
WITH ALL OF THOSE. WE ARE. YEAH. WE’RE HITTING THE
BOOZE RIGHT NOW FOR THOSE
RECIPES. IT’S TODAY.COM/FOOD. THAN SOME GOOD, HARD CORE,
ENTERTAINING, OUTDOORS AND
HOSTING IS EASIER WHEN YOU’VE GOT THE RIGHT
RECIPES RIGHT AT YOUR
FINGERTIPS. TODAY, CONTRIBUTOR ELIZABETH’S HIGH
SCHOOL IS HERE WITH SOME SIMPLE AFFORDABLE DISHES TO FEED
A CROWD. ELIZABETH ALWAYS GOOD TO HAVE
YOU. OH, HONEY, YOU LIGHT UP THE PLA, YOU’RE SO SWEET. YOU CAN
CELEBRATE ANYTHING. AND IT’S YOUR BIRTHDAY TODAY. IF
YOU DON’T MIND ME SAYING HAPPY BIRTHDAY, I’M GONNA TELL YOU, HODA AND
JENNA DECLARED THIS THE EASY,
BREEZY SUMMER. THAT WAS IT EASY. BREEZY SUMMER.
I DID HARD ALL YEAR LONG LAST YEAR. AND I’M TELLING YOU, I’M NOT
DOING HARD ANYMORE. NOT THIS
SUMMER. SO THIS IS EASY. I’M TELL, THE HARDEST THING I’M
GONNA DO IS TAKE OFF MY SPORTS
BRA AFTER HOT YOGA. THAT’S ALL I’VE DONE AND IT’S GONNA GET OUT OF MY HEAD. YOU’RE FINE. IT’S FINE. NOW, THIS IS A
SPRING ROLL SALAD. SO, INSTEAD OF, INSTEAD OF
HAVING TO ROLL IT ALL UP WITH
THOSE RICE PAPERS, THAT’S HARD, I’M NOT DOING HARD. MIX IT TOGETHER AND THEN YOU’RE JUST GONNA EAT
THE SALAD. LET’S START WITH
THAT. SO WE HAVE GOT A LITTLE BIT OF
MAPLE SYRUP. WE HAVE SESAME OIL. SO IT’S ALL
THOSE ASIAN WONDERFUL FLAVORS,
RICE WINE VINEGAR. WE’VE GOT SRIRACHA, WE HAVE
PEANUT BUTTER, WE HAVE GARLIC AND THEN WE’RE JUST GONNA
PROCESS THIS. NOW, I ALREADY HAD
CARROTS IN THERE. SO IT’S HEALTHY TOO. I MEAN, YOU
KNOW, YOU’RE GONNA GET SOME
CARROTS, WE’RE GETTING PROTEIN AND THEN WE’RE GONNA BLEND THIS
UNTIL IT GETS SMOOTH. WE NEED
OUR AND WE ARE GOOD. SO WHAT WE’RE GONNA DO PUT THIS IN, WE WANNA BLEND IT
UNTIL IT’S SUPER SMOOTH. OK? AND THEN WE’RE GONNA GET OVER
HERE TO ALL OF OUR VEGETABLES. NOW WE WANNA SHRED OUR CABBAGE
REALLY THINLY. AND THEN I’M GONNA SHOW YOU A
TRICK. THIS IS LIFE CHANGING AND YOU
PROBABLY KNOW BECAUSE SIRI IS
SMART. SHE’S A GREAT COOK. SCARED ME UNCLE TO THE MARGARITA OVER THERE.
LOOK, WATCH, YOU DON’T HAVE TO GO LIKE
THIS. NO, MA’AM. DO YOU LOOK AT THERE? LOOK AT THERE. IS
THAT NOT LIFE CHANGING? OK? NOW THAT’S A DIFFERENT ONE. THAT’S A DIFFERENT GUY. ANYWAY, SO THAT WE’RE GONNA ADD, WE’VE GOT ALL OF OUR LITTLE, I LOVE THE CABBAGE. IT’S GOT THE CRUNCH.
YOU HAVE TO HAVE THE CABBAGE,
IT’S GONNA STAY. SO, AFTER WE MIX
THIS UP, IT’S GONNA BE GOOD FOR DAY. WHAT
THE HERBS ARE IN HERE, WHAT OTHER THINGS? IT’S ALL SUMMER. IT IS. THE TRIFECTA. IT’S BASIL, CILANTRO AND MINT.
IT DOESN’T GET ANY BETTER. WE’VE
GOT OUR R WE HAVE A LITTLE BIT OF
ROTISSERIE CHICKEN. WE DIDN’T
EVEN COOK THAT. WE DIDN’T EVEN COOK IT. THAT’S HARD. AND I’M NOT DOING
IT AND THERE IS THE EDAMAME AND THEN WE HAVE OUR RED
PEPPERS, OUR DRESSING UH HONEY TOMATO
SANDWICHES. I’M GONNA TELL YOU, IT’S NOT
SUMMER UNTIL YOU’VE EATEN A
TOMATO SANDWICH. AND I MEAN, IT’S DRIPPING DOWN
YOUR ARMS. YOU KNOW WHAT I’M
TALKING, YOU GOTTA LEAN OVER THE GARBAGE
CAN. SOMETIMES YOU GOTTA JUST GET OUT
OF ELIZABETH’S WAY. LET HER GO TELL HIM ABOUT THE
TOMATO TOMATO SANDWICH. I BROUGHT THESE
TOMATOES ALL THE WAY FROM HOME
Y’ALL. IF YOU COULD HAVE SEEN TS A THEY
WERE LOOKING AT IT LIKE THEY’VE
NEVER SEEN A TOMATO. I, I SAID, LET ME TELL YOU
SOMETHING. I SAID IT’S A TOMATO AND IF YOU
WOULD JUST PUT IT BACK DOWN, I
WOULD APPRECIATE IT. SO WE HAVE OUR BEAUTIFUL
TOMATOES. LOOK AT THAT. THIS IS THE KEY SALT IT AND LET IT, LET IT SIT BECAUSE THAT’S GONNA
GET ALL THAT JUICINESS. IT’S GONNA DRAW OUT SOME OF THE
MOISTURE. IT’S ALSO GONNA GET INTO THE
TOMATO. THE OTHER THING I’LL DO
SOMETIMES I’LL TAKE THEM BECAUSE A TOMATO THAT’S JUST OFF THE
VINE THAT’S WARM. I’LL TAKE IT AND I’LL JUST PUT ON THE DASHBOARD OF MY CAR AND I LET IT SIT FOR A LITTLE
WHILE, LET IT WARM UP. JUST LET IT WARM UP. YOU
REFRIGERATE YOUR TOMATO. THAT’S THE HIGH SCHOOL. I KNOW IT IS THE DEATH OF THE TOMATO. IT’S THE DEATH OF SOMEONE WHEN SOMEONE CUTS YOU OFF. DO
YOU EVER GRAB THE TOMATO AND
THROW IT OUT? THAT IS YUMMY. SO THEN HERE WE GO. WE TO GET HOTTER THAN THE I DO, BABY. YOU GOTTA LET IT GET
HOT. NOW, THIS IS A FAKE
HOMEMADE MAYONNAISE. UM BECAUSE MAKING HOMEMADE
MAYONNAISE CAN BE HARD AND YOU
KNOW WHAT? I AIN’T DOING HARD. I’M NOT
DOING IT. WE HAVE OUR LEMON UH OH, WE HAVE OUR TONY’S OR UM
YOU KNOW, ANY CAJUN SEASONING AND THEN WE
ALSO HAVE BASIL. WE MIX THAT UP AND I LIKE TO DO THESE FOR AN
HORS D’OEUVRE FOR PARTIES, YOU KNOW. AND SO IT’S JUST A ONE BITE
SANDWICH. WE DID A, A CATERED EVENT AND
HAD I’M TALKING LOBSTER SALAD IN
BOWLS. W WE HAD AC 00 MY GOD, HAPPY SUMMER. HAVE AN PEOPLE. BUT HOW ABOUT THIS, HOW ABOUT A
DELICIOUS DESSERT PIZZA? I LOVE
A DESSERT PIZZA. OK. KRISTEN TUMLIN, THE FOUNDER AND
CEO OF DOUGH RIGHT HERE. IN NEW YORK CITY, WE’VE GOT A
WATERMELON PIZZA. YOU’RE GONNA WANT TO DO THE
SLICE FROM THE LARGEST PART OF THE WATERMELON
TO THE MIDDLE. AND THEN YOU ACTUALLY CUT THIS
BEFORE YOU EVEN DECORATE IT. OK?
SO CUT INTO EIGHT SLICES, 10, WHATEVER
YOU WANT TO DO. AND THEN THIS ONE IS SUPER
HEALTHY. IT USES GREEK YOGURT.
OK? CAN YOU PUT SUGAR IN THE GREEK
YOGURT? NO, NO, YOU COULD ADD A LITTLE
VANILLA EXTRACT IF YOU WANT. BUT I ALSO, I LIKE JUST GETTING THE VANILLA
KIND OF GREEK YOGURT OR IF YOU
WANT TO DO IT VEGAN, YOU CAN DO A VEGAN YOGURT. WHATEVER YOUR FAVORITE IS, YOU
JUST KIND OF CUT IT YOGURT. EXACTLY. YEAH. YOU USE WHIPPED CREAM. YOU
COULD, IF YOU WANT IT TO BE
SWEETER. ABSOLUTELY. YOU COULD EVEN USE LIKE A LITTLE
BIT OF VANILLA FROSTING IF YOU REALLY WANT TO GO ALL IN
FOR THE DESSERT. BUT THIS IS REALLY FUN FOR THE
KIDS BECAUSE THEY CAN ADD WHATEVER TOPPINGS THEY WANT
THEIR FAVORITE FRUIT. WHOA, WHAT’S HAPPENING OVER THERE? YOU
GOT TO SMEAR IT, DON’T YOU? YOU? YES. NO, NO, THAT’S OK. THERE’S NO WRONG I’M NOT TRAINED IN A WAY.
EXACTLY. RIGHT. IT’S BEAUTIFUL. NO, IT ACTUALLY
DOES. ALL THE THINGS STICK TO IT AND THEN IT’S ALREADY CUT. SO IT’S EASY BECAUSE I’M DOING IT THE
WAY. WELL, BECAUSE YOU’RE ALWAYS
FOLLOWING I’M IT IS MEANT THAT’S DELICIOUS. AND SOME STRAWBERRIES AND THAT YOU COULD ADD SOME
CHOCOLATE CHIPS TO THIS. RIGHT.
RIGHT. OR YOU KNOW WHAT, THIS COULD,
THIS COULD BE BREAKFAST. MY HOW OLD ARE YOUR KIDS? UH, MY
DAUGHTER IS TWO GOING ON 22. 0,
MY GOD. DOES SHE LIKE COOKING? SHE DOES,
SHE LOVES BAKING. SHE, SHE KNOWS
THAT I’M THE COOKIE COOK GAL. I’M EATING SOME OF THE TOP MEANS
UNFORTUNATELY, TAKE A BITE. YOU JUST WANT TO
CHILL THIS BEFORE YOU SERVE IT
SO YOU CAN SERVE IT. YOU KNOW, I LIKE THIS OR STICK IT ON THE
BREAD. I LOVE IT. THIS IS SUCH A
CLEVER, SMART. WE’RE GONNA TRY TO MAKE IT
RIGHT. OK. ONE MORE MM MM. MM. PLAIN YOGURT. THAT’S GREAT. I, I AGREE. I THOUGHT IT NEEDED
WHIPPED CREAM, BUT I’M WRONG.
NO. SWEET ENOUGH WITH THAT FRESH
FRUIT. ALL RIGHT. THANK YOU KRISTEN TO GET THESE
RECIPES. HEAD. TODAY.COM/FOOD. AND A GOOD WEDNESDAY MORNING TO
YOU. TENS OF MILLIONS WAKING UP TO
EVEN MORE EXTREME WEATHER. YEAH, NEW STORMS AND SOME VERY HIGH
TEMPERATURES COMING. GOOD MORNING. IT’S JUNE 4TH. THIS IS TODAY. WICKED WEATHER. PARTS OF THE MIDWEST AND SOUTH
RECOVERING TODAY FROM SEVERE
STORMS, TORNADOES, HEAVY RAIN, AND WIDESPREAD FLOODING. WATER IS JUST POURING OVER THAT
CAR. STRAIGHT AHEAD, AL’S FULL FORECAST TRACKING
TODAY’S THREAT AND THE MAJOR WARM UP ON THE WAY
UP AND DOWN THE EAST COAST. BREAKING UP. I GIVE IT TO ELON AS A
PRESENTATION FROM OUR COUNTRY. THANK YOU. JUST DAYS AFTER THAT OVAL OFFICE
SENDOFF, ELON MUSK GOES NEGATIVE ON
PRESIDENT TRUMP’S SIGNATURE
BILL, TORCHING THE BUDGET MEASURE IN A
FLURRY OF POSTS ON X