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And Christina, she loves to host. She says that food brings
people together. So let’s see if they can handle
this challenge. You guys all know that I’m a Pats fan, but I
think this time around, I’m rooting for that. >> So happy to have you here.
This is a wonderful thank you for hosting me. It’s a pleasure
to come on and you want to show my wife Christina. I whipping up a little snack for
looking up. Some guacamole almost done. So welcome is
actually one of our fare like Game Day snacks. I mean, what
is your secret? I just never looks that fresh and delicious.
Actually embarrassing say I did end up going to 4 different
grocery stores by the pickup because for us today. All
right. Well, there Aho is it about hosting that makes
you guys love it so much. Honestly for us is all about
like creating memories like seeing people happy. I like
hosting as far as like putting things together, planning it
proceed. As you know, she’s she’s a cook. So, you know,
she’s the kind of helps bring it all together. I’ve done my
rice and peas. It’s it’s a big hit from is actually my moms
recipe. So, yeah, I do it for all special occasions. And it
seems like some people like doing together. Would you say
it’s something you bond over? Oh, yeah. Oh, yeah. Absolutely.
Love it. Love it. All to tell them about that. You a lit up
the whole house. >> For the playoff team have
these like the up lights. I put my call throughout the
house and then like any time they scored something, we made
them strolled. You know, whether it’s like coming in and
like this is the right setting with lighting war, you know,
with the right amount of food or whether we have like
decorations up. I think it’s like to see people’s reaction
like it’s so fulfilling. >> You guys are coming up in
the 5th anniversary, right? Yeah. October. Did you guys me?
We actually know each other from since we were younger, but
I was always the little sister. Ali always hung out in like
similar groups. But fast forward, many, many years, like
only 15 years. The I needed a >> DJ for my little sister.
She 15. So they hired me in the party was great and then come
to that. You know, after that comes, Christina, he said, take
my number. And I said, well, I can’t begin, looks a little
unprofessional ocean, my number and called it and reached out
and eat out. >> And I asked him on a day
when actually to be your boyfriend. Haha here you are
now about to celebrate 5 years. Thinking back to your wedding
night. What was your wedding like? We just wanted of
parties. So it was a lot of music. A lot of food is just
happening. How Hans Henri you both with planning. He was very hands on. I
actually didn’t do anything aside from pick my dress.
It just came naturally that like I do weddings like almost
every weekend doing almost 20 years. So he’s like exactly how
it is for you hosting parties. Now you have your plan, the
lighting that. Yeah, the whole situation and your hand on the
food. Yeah. To mine for try the >> No, please, help yourself.
Help is just looks so tuition. Help yourself. I even try em like nervous.
Let me try a while. So we’re surrounded by all
kinds of different memorabilia here. Important is football. You know
what it’s like? Are you a huge football fan? He is a big fan.
So Sunday football is like untouchable. Jim favorite
memory from James Game. >> What I like that picture
there with my with my dad. So it was the first game home
game here after they won the Super Bowl. So it’s like where
they got their rings and they give up these that flag there. So it’s pretty memorable.
Is he the reason why you’re a Giants fan? Yeah, giants. All my teams are
pretty much. You know, that’s what we had on at home growing
up. And even now that, you know, world are sometimes go
watch a game at their house. You know, my parents, house and
really the last, you know, couple years. She’s a lot more
into it. Yeah, he’s been teaching me on the lake. >> You know the rules details.
Yeah. Yeah. Is there anything you say is missing from your
memorabilia collection? >> We action on any jersey.
You know, you can be the great to be able to have some jerseys
that, you know, we go to the games a little bit more
official. So have you been to tailgate before? Oh, yeah,
yeah. He’s spent actually big tailgaters probably coming.
It’s just basic right? Pick up trucks and drinks. Don’t you
know, they do grow stuff. But I mean, I’ve seen stuff. I’d like my
life that I think people are like go over the top. I wanted
to always wanted to be like, put something together like
that. And why do you want to do this? I think like, you know,
tell gauges, allows for, you know, a great gathering.
I think it’s just brings, you know, the more we bring
together, the better the energy. >> Well, this is right up.
Your alley yet during the party’s only is it had to do
was find an excuse to having to make that you guys. This has
been so much fun. I’ve no doubt this whole tailgates going to
go off without a hitch. They do have 2 friends. I want to bring
in. We’ve got chef to bias towards and we also shop today,
editorial director, Adriana Brock. So great. Obviously
you’re going to handle all the gear that you’re going to need
to again. And Christine, you’re going to handle the food
you can. So I just want to thank you guys so much for
hosting me. This has been so much fun and accounts. You guys
come up with some thinking that >> Those work on the 4 storms
for those avocados and show us. I want to one airport is. >> Coming up, move over burgers
and hot dogs. Christina teams up with chef Tobias to Cook a
dish that will score big before the game. freight out who love to throw a
good party but have never hosted their own tailgate until
now. I’ve team them up with 2 coaches who will help them
throwing epic party for step. Christina meets with chef and
former football player to bias towards it to tackle the game
day menu. Welcome to make it to you. What are we doing? 5 for
still great. I do know that. I want to make my own and do
it. >> It’s my moms recipe. OK?
So rise up. Yes. Rise in the price and he will have this
amazing recipe is it is a moderate is true for for the
rise up that think you really enjoy all amazing yet. So let’s
get started. >> First I want to do is we
need to sober schools. That reason why we’re so can I ask
you is because we don’t want the flame from the river to
burn the students while they’re on the grounds that got to
stop. This guy was in here. So now let’s make the marinade
for certain extent. Starting off with have gone to close of
it is stuff that just rough chop. Now that thing you have
you shared the outfield before. >> I mean my way, I don’t ways. >> Anyway, words, we want to
take the Rams in the seas out of it. So we get rough chop
that. And as we know, we’ve got that on the 3rd cup of of all.
And now we had all seasons less that out. Brown sugar. I have part of the hour.
All right. Paprika, cumin and chili powder. The finish it
off. So now lasting less than a pepper top on this. Didn’t stop this to the
grind, OK? So now as mayor in a U.S.
are so we’re using jumbo shrimp with that a long. But at the
tailgate, we’re going to make sure we take the tails off.
So people throat held every way that you’re looking now to a
party like what’s going on over here. Let’s take a marinade. It’s good to smallest patients. And now let’s make sure we
called the shrimp 6 over. Okay. Now let’s wrap it
up so we can let it soak in Marion. >> I think that’s it for so
long. >> So it serves almost the
marinade. Now, most important thing for me is always in the
Zimbabwean plaza. Setting up to Garner says that we will have
to go on to serve your favorite part. Tequila is so this quarter, our
lives as this goes straight down the middle and now we’re up top so on. That’s the that’s so now we get
a Pulitzer and skill or not to start to skewer House rent and
you show the first one. We’ll go here and interest boom. There we go to trial that because it has. >> Fix your 1, 1, cycle.
You know, it’s funny because my husband always tries to cook
the shrimp on the ground and he ends up overcooking them. So so maybe I can teach you
something he doesn’t get so not >> One of the husband, but I
don’t. >> One more that that’s one.
Okay. That’s one of those the vessel. Oh, gosh, OK, we’ve got a lot of wedges.
We’ve got a slot row that U.S. troops cure the nice summer and
it was a okay. He did to a structure. Let’s go. >> Oh, awesome. A check ground.
Yes, this right here is how we’re going to start Coles.
Yes. >> A couple of these in there. Light from the bottle that is go for about 15
minutes. >> So how do you know? It’s
like ready to use on the ground once the coast from great.
I mean, they’re fully lit. They always hot in there where
the use. >> Due to size and price over
hot side. And then we’re going to a warm side, OK for now.
All right. Off or that form out, mister, it will pour a
little bit out. We get in certain topics. So not at the surface is
completely hot right now is at >> People look at really think
that it’s so hard to. It’s really nice when the dust more
paying attention, they can show you the flames. Don’t really
kill you. Whatever it is that you could. Rice says we’re
cooking. Sure. It takes 2 to 3 minutes on each side, flip it
over and we can easily move into our wants. >> So we’re having a secure is
a super easy oh, there you go. So please.
So he’s seen some started certain color. Yeah, or from
the charcoal home and that’s going to play okay. And that we
finished with cilantro. I want to do the honors in the
2 travel of that area. >> Like that. That is good.
The new groom Estan bajando my God. I have to chase a sloth
pushes back on. Of course. >> We’re fully cooked. She told
me but I was messy, though. A little secret about overcook
isn’t sure. >> Oh, wow. These are super
simple. Good day to see this ready. John Abroad Spring.
You tailgate yet. We have seen a good time and I can’t wait.
I’m looking forward to it can be fun. Let’s go. >> And when we’re back, today’s
Adrianna brought Cook sprayed up with gear. That will take
his delegate to the next level. getting ready to throw their
first tailgate for their friends and family to buy his
doors and said Christina up with the main course that sure
to wow. Now it’s for a toaster. He’s meeting with today’s own
Adriana Brock to gear up for the big day. >> It is so good to finally
meet. It is much for coming. Thank you so much for having
me. I am so stoked for this whole gay. But before we get
started, talked to be a little bit about your fandom, full
disclosure. I’m the Philadelphia Eagles. And this
is a little tough for me, but I’m not going to hold it
against. Yeah. >> You know, I was born into
it, you know, and I just kind of, you know, carry that
tradition on. I heard you got Christina into. She was like,
you know, of like sort of outside fan. >> That’s so funny because when
I first met my husband, I wasn’t really into football.
And I met my husband. He’s from Philadelphia out. She’s like a
diehard fan now. I’m just so upset. So I kind of hear where
you’re coming from. And you know what, the next pope you
throw it. >> Bill Gates, the least I. >> So let’s get started.
We’ve got you hooked up and I walk you through some of my
favorite things. Your background is you’re a DJ.
So I’m assuming you’re bringing a playlist, right? You don’t
have to love your DJ equipment or any big speakers. This
little guy’s the soundcore by anchor and it has a little
handle. Very easy to carry around it. Packs a serious
punch. Yeah, I mean, talk in sound waves like 98 decibels,
super loud. What’s really cool about this to not just a part
of led. It is also completely waterproof. So when you bring
this to your tailgate, you don’t have to worry about
Bill’s Ness. Is any of that snow? You never know exactly. Having a canopy is a really
important part of a tailgate, right? I’ve got this SUV,
tailgating canopy that actually attaches to the rear lift gate
of your SUV. So it kind of does half the work for you. You’re
making use of not just your car being parked. That thing you
can make use of your trunk as well. >> 10 years. >> Looks good. It was pretty
easy. Said yes. So we’ve got the tunes. We’ve got the
canopy. Let’s talk seeding. Okay to check out this to
Cedar. Little Love. Sea cows. Never seen it. So set up.
Yeah. Let’s test it out. Having these feels good.
Yeah, it’s pretty comfortable. Roomy enough for most
importantly has a couple there who would’ve thought Eagles fan
and Giants fan just enjoying a little town. This will bring us
good luck. You know the Eagles. Good luck. All right. I’m not sure that that’s not
too bad. All right. Let’s come over here. So there’s nothing
worse than overcooked. Undercooked meat specially at a
tailgate of. So check this out. This small little tiny meat
thermometer. You connected to the app and that way. You guys
can set it and forget it so that it will alert. You say
hey, food, ready? Pretty cool. And I see a charge is right in
this case charges right in the case. Speaking of set it and
forget it, something you can do wire hanging out games. Gays
are a must for I try to put all the games in the middle of the
tailgates gets people up and away from Lake food and the
drinks and served to sitting down and get them into the
action. Follow me over here. I’ve got this awesome portable
your palm states. Well, this is really great because then you
don’t have to use when you’re tables that you’re using for,
like your buffet, your drinks and food is a tight little test
tube. So this is going to get a little friendly competition
going with your guests as well. Another one that I know you
guys like is the stacking blocks. This is a great one
because it’s a life-size version. It’s not the tiny one. All right. And last but not
least I got cornhole for you guys. And this is a really cool
said because such a classic, it’s such a classic and its
football theme that comes with these blue and red gloves, you
know, with that this logo on them that I can’t really
recognize. >> I love the field to us.
So we’re going to put our skills to the test. A little
friendly competition is like and we’ll see you and I know
the game will be listen. I’m sure it never missing an
ice cold beer. >> Yeah. Well, come on out.
Check this out here because we have all my goodness. Yes, I
would love one. I was telling Frey, do cold drinks are so
important. So these cruises are really awesome because they
coming up half are under $15 and you want to keep your hands
dry and your beer icy cold. If you’re holding a cold drink,
what else is better than that? >> We only think about all the
stuff. I think everybody so that let’s cheers to that.
You guys. >> All right. Now after all
that hard work prepping for your tailgate. Now the easy part is here. Let’s
pack up the car and get it ready for game day. >> When we’re back, it’s game
day as Fredo in Christina put all their hard work to the test
when they host their very first tailgate. Giants fans, Christina and
frayed or ready to kick off their very first tailgate.
They run the plays with their coaches to buy a stores and
Adrianna Brock. Now it’s time to put it all together with a
score. A touchdown and throw the ultimate tailgate. Let’s
find out. All right. You ready? Let’s go to our couple is warming up.
Making sure everything is set before their family and friends
arrive. Putting their coaches tips to
the test. >> This is where we belong in a
giant tailgate party. >> I couldn’t wait to check in
with them to see how they’re doing to get the party started. >> What you think this attack,
what do you guys think that I mean, I’ve been thinking
about it until after I point. All right. I’m going to get
some food here. This is so awesome. He’s the champ. This is going
to. >> Like every great host
Christina’s on the grill to make sure the tailgate spread
is covered. >> I think they look good.
They look good. They needed to follow the steps. I sure did.
And we’ve been around the 2 minutes that side, honestly, I
think I think that so let’s the I’m she was hungry to really
taste it. >> I think where I I I hear
you’re tasting. Then we to try the okay, hot off the
grill off. There you go. He tried to shares of that. Your best bet of. >> Christina scored with the
food. Now it’s time to see how frayed is doing with the fun
and games. And it looks like the competition is heating up
with coach Adrianna. You can get paid by Nagle span. >> I mean, unless you win this
round right now, he’s got to wear a Giants jersey. I that I that I >> You know what they say on
any given Sunday, any team can win. >> But today’s Real winners,
Christina and Freight seeing casino Hostess Tailgate is on
the scene. >> Our Dream come true. This
tailgate is super exciting, some with my friends and my
family. So it’s always a good time to get to get together. All right, guys, we’ve when you think that. >> Good. I think I think it was
amazing. And the food is great >> Days. You did such a great
job. Thank you. And you got all day. I’m sorry. I lost all my
heart is broken, but not so much fun. You know, in honor of
this moment here that we’ve all had here at MetLife Stadium.
I got to bring in a good friend of mine. We’ve got Mister
Howard Christ. >> That’s right. Giant legend
Howard Cross a tight end for 13 seasons, Super Bowl champion
television host and now the voice of the Giants. goes like you know what?
I’m glad you guys are doing it outside. How much and enjoy the
inside. There’s a couple tickets. >> But again, inside the
Georgia game breaks in this part of the U.S.. >> I don’t think the
celebration since stop here. We want to keep the surprises
kind of one thing you mentioned in your basement from your
memorabilia while that’s missing couple of jerseys,
coach. Just. >> Haha. When a guy’s got to
first, you want to have a good time.
What? >> He get there. You got your
family guy. And and you know, fun season. That’s right.
So and that kind of, you know, come. But that’s not something.
That’s right. You got it. >> want to throw your own
tailgate scan the QR code at the corner of your screen, shot
all the products for sharing with you today. And just so,
you know, today may earn a commission on purchases made
through the QR code. Our links on today dot com OK. WHEN IT’S COLD OUTSIDE, THERE’S
NOT MUCH BETTER, NOTHING BETTER THAN A HOT AND
HEARTY BOWL OF CHILI IN THIS
RECIPE. IT’S JUST WHAT YOU MIGHT NEED
FOR A BUSY WEEKNIGHT. DINA DELISA GONSER IS AN AWARD
WINNING HOME COOK. SHE’S THE PERSONALITY BEHIND
THIS SHIT GIRL.COM, WHICH IS
SUCH A COOL CLEVER NAME. THANK YOU. HOW ARE YOU? THIS SEEMS LIKE THE PERFECT
RECIPE ESPECIALLY FOR TODAY. IT
IS LIKE IT’S LIKE FREE COLD. YOU GOT THAT CHILL ON YOUR
BONES, YOU WANNA GET IT OUT. SO
LET’S DO SOME CELLI. LET’S DO IT A LITTLE BIT
DIFFERENT TO THOSE TOMATO BASE. WE’RE
GOING TO GO FOR A WHITE CHILI WITH A LITTLE BIT
OF COCONUT MILK IN THERE. YOU’RE GOING TO START UP WITH
YOUR ONIONS AND YOUR GARLIC. WE’RE GONNA CHOP IT UP A LITTLE
BIT THERE AND WE’RE GONNA PUT THAT IN THE PAN
WITH A LITTLE BIT OF COCONUT
OIL, COCONUT OIL, COCONUT OIL, COCONUT OIL. I TELL YOU, I’M A BIG FAN
OF COCONUT OIL. THIS IS, THIS IS FOR YOU AND I LIKE TO SAUTE THE ONION
AND THE GARLIC JUST TO GET A
LITTLE BIT. UM I GIVE IT LIKE TWO MINUTES.
23 MINUTES. YOU JUST WANNA MAKE SURE THAT
IT’S NOT THAT RAW ONION FLAVOR. GETTING YOUR SPATULA. IS, IS WHAT IS HAPPENING? IS THIS A DOG LIKE BARBIE? BARBIE CAME TO
VISIT THIS, THE AMERICAN GIRL?
OK. ALL RIGHT. SO, ALL RIGHT. SO WE HAVE THAT. YOU’RE GONNA, YOU’RE GONNA START THINKING THROW IN SOME OF YOUR SPICES. WE
HAVE SOME YEAH, THAT’D BE GREAT. MY SPATULA. YEAH. AND THIS JUST CUT YOU OUT. YOU PUT IT IN THERE. YOU COULD
PUT IT STRAIGHT IN. THAT IS NO
PROBLEM SUPPOSED TO GO ON, GO FOR IT. OR YOU CAN ALSO THAT ALONGSIDE THE ONION AND
GARLIC FOR A LITTLE BIT. JUST OPEN UP THE SPICE. THIS PROBLEM. IT’S JUST ALL GO IN
HERE, IT’S ALL, YOU’RE JUST
GONNA DUMP IT AND OH MY, WE’VE GOT SOME CHICKEN BROTH IN
THERE. WE’VE GOT SOME KERNELS AND I’M USING GREEN CHILI, GREEN CHILI. I LIKE A LITTLE
SPICE. HOW ABOUT YOU? WE LIKE IT BUT IT JUST KID
FRIENDLY OR NOT REALLY. IT IS
KID FRIENDLY. IT IS NOT SUPER HOT CHICK BUT YOU KNOW WHAT YOU COULD DO IS YOU COULD JUST TAKE THE
CHICKEN THAT’S IN HERE. THAT’S KIND OF FALLING APART AND
PUT IT INTO UM YOU CAN JUST MAKE A
QUESADILLA WITH IT. YES, THAT’S WHAT WE DO. COME ON DOWN. WHAT’S THE, SO LOOK, WE’RE GONNA SHRED OUR
CHICKEN IS HOW YOU DO IT. CHICKEN IN A B YOU’RE JUST GONNA CLICK IT ON
AND IT’S GONNA DO THAT HARD WORK
FOR YOU. IS THAT JUST LIKE A ROTISSERIE
CHICKEN YOU BUY AT THE GROCERY STORE, YOU COULD TAKE ROTISSERIE
CHICKEN AND YES, YOU COULD USE
THAT AS WELL. AND AGAIN, LIKE I SAID, JUST
LOOK WHAT HAPPENED THERE. WE’VE NEVER SEEN THAT EITHER. WELL, LOOK AT THAT NEW
TRICK FOR THE NEW YEAR. SO HERE
WE GO. WE’RE JUST GETTING IN THERE. SO THIS IS, UM, THIS IS WHAT WE
UM RAISED DOWN. WE HAVE THE
CORN, WE HAVE THE CHICKPEAS. SO DO YOU END UP PUTTING THIS
CHICKEN IN HERE? YES. THAT GETS REALLY
SOFT. YOU PUT IT AND TAKE IT OUT, YOU SHRED IT UP AND THEN YOU PUT
IT ALL TOGETHER IN HERE WITH A LITTLE
BIT OF COCONUT MILK. ANOTHER COUPLE OF MINUTES. THAT COCONUT MILK. IT’S FOAMY. I KNOW. HOW ARE YOU? OH, IT’S GOOD. YOU GOTTA LOVE THE
FOOD YOU’RE WORKING WITH AND YOU’RE GONNA LET THAT COOK
DOWN UNTIL IT THICKENS A LITTLE
BIT. WHAT HAVE YOU DONE HERE? YOU PUT
IT IN A BAKED POTATO, YOU PUT IT IN A BAKED, YOU JUST NEED IT TO BE A LITTLE
BIT HEARTIER. WHY NOT? THIS IS
THE KIND OF RECIPE? THAT’S GREAT. EVEN FOR THE NEXT
TWO OR THREE DAYS. ARE YOU TALKING ABOUT AVOCADO? YES. WE’RE GONNA GO AND WE’RE GONNA
GIVE IT A NICE LITTLE SQUEEZE OF
LIME HERE. A LITTLE BIT OF JALAPENO.
DEPENDING UPON HOW HOT YOU LIKE
CHEESE. I MEAN, WHATEVER YOU WANT TO
DREAM UP TO TOP IT WITH YOU, TOP
IT WITH YOU GO FOR IT. IT’S SPICY AND DELICIOUS BUT NOT
TOO SPICY. THAT’S WHY I LOVE IT. SO, AND IF YOU WANT, YOU CAN EVEN DO
A LITTLE BIT OF SAUCE IF YOU WANT TO KICK UP THE
HEAT. I MEAN, THE SPICIER, THE BETTER FOR ME IT IS DELICIOUS AND HEARTY AND
YUMMY. THANK YOU FOR THIS REALLY GOOD. AND YOU CAN GET THIS RECIPE AT
TODAY.COM/FOOD. ALL RIGHT. THIS MORNING IN TODAY’S FOOD, A
HEARTY MEAL THAT’S PACKED WITH
NUTRIENTS. HEALTH JOURNALIST AND AUTHOR MAT IS HERE TO SHOW US A RECIPE FROM
HIS NEW COOKBOOK. IT’S CALLED
GENIUS KITCHEN. OVER 100 EASY AND DELICIOUS
RECIPES TO MAKE YOUR BRAIN SHARP BODY STRONG AND
TASTE BUDS HAPPY. THAT SEEMS LIKE A GREAT
COMBINATION. YEAH, THAT’S A LOT
OF PROMISE. BUT THE COOKBOOK DELIVERS IT. IT’S THE ONLY COOKBOOK I THINK
THAT CAN SIMULTANEOUSLY SHRINK YOUR BELLY
AND GROW THE BRAIN. I’M SUPER EXCITED FOODS IN PARTICULAR. WHAT IN
THIS RECIPE WOULD MAKE OUR BRAIN
SMARTER. OH MY GOD. EVERY ASPECT OF THIS RECIPE IS
CALIBRATED TO SUPPORT BRAIN
HEALTH AND MENTAL HEALTH IN ACCORDANCE WITH THE
LATEST AVAILABLE EVIDENCE AND IT’S DELICIOUS AS
WELL. YEAH. SO THIS IS A, A MOLE CHILI. A LOT OF THE RECIPES IN MY BOOK
ARE INTERNATIONALLY INFLUENCED
AND INSPIRED. AND SO WE’VE GOT OUR ANCHO AND
GUAJILLO CHILIES RIGHT HERE, BUT YOU ADD A LITTLE BIT OF
SPICE PEOPLE THAT EAT SPICY FOOD
EVERY DAY, HAVE REDUCED RISK OF EARLY
MORTALITY BY ABOUT 14%. SO IT’S YOU LIKE SPICY FOOD? THAT’S A,
THAT’S A NICE PERK, RIGHT? SO, WHAT WE WANNA DO IS WE WANNA
COMBINE THE MUSHROOMS WITH THE CHILIES,
BUT THESE ARE DRIED, THESE ARE
DRIED MUSHROOMS, MUSHROOMS LIKE DRIED. WE LIKE USING DRIED BECAUSE THEY
HAVE UH MORE OF AN UMAMI FLAVOR.
THE WATER IS READY. IT’S BOILING. THAT’S PERFECT. SO
WE WANNA DO, YOU WANNA DO THE HONORS. SO YOU WANNA PUT ABOUT A, A CUP
OF BOILING WATER IN THERE. AND TYPICALLY WHEN YOU’RE
PREPARING THIS RECIPE AT HOME, YOU WANNA LET IT SIT FOR 10
MINUTES. THAT’S PERFECT DRIED MUSHROOMS. AS COMPARED TO FRESH MUSHROOMS,
THEY HAVE MORE OF THAT UH UMAMI
FLAVOR, WHICH MUSHROOMS ARE KNOWN FOR
AND THE DARKER THE MUSHROOM, THE
MORE UMAMI FLAVOR. SO IT DOESN’T MATTER WHICH
MUSHROOMS SO LONG AS YOU’RE
USING. SO YOU LET THAT SIT FOR 10
MINUTES AND THEN YOU PUT IT IN A BLENDER TO PUREE
THE CONCOCTION. NOW, WHAT YOU WANNA DO IS YOU
WANT TO CHOP UP AN ONION. UH WE DON’T WANT ANY BLOODSHED
ON THE SET. SO I’M NOT GONNA DO
THIS LIVE. BUT UM BUT WE HAVE OUR CHOPPED
ONIONS HERE AND THEN WE’VE GOT DELICIOUS GARLIC
AND WE’VE GOT CILANTRO STEMS. WE DON’T WASTE ANY OF THE
CILANTRO. SO WE’RE USING THE STEMS WHICH
ACTUALLY HAVE A MORE POTENT CILANTRO FLAVOR
THAN THE LEAVES, THE LEAVES. ARE GREAT FOR OUR
GARNISH. THEY LOOK REALLY
BEAUTIFUL AS WELL. SO WE’VE GOT OUR CHOPPED ONION.
WE’VE GOT OUR CILANTRO STEMS.
WE’VE GOT THE GARLIC. GARLIC IS, BY THE WAY, A
WONDERFUL PREBIOTIC FIBER REALLY
GOOD FOR GUT HEALTH AND A LOT OF GARLIC. YEAH. YEAH. ALSO
KEEPS THE VAMPIRES AWAY. I WAS THINKING THAT. SO HERE WE HAVE A CROCK POT.
IT’S A VERY THICK POT. REALLY GOOD FOR EVENLY
DISTRIBUTING THE HEAT. AND WE’VE GOT OUR SLICED
BRISKET. NOW, I’M A BIG FAN OF GRASS FED
GRASS, FINISHED BEEF, BUT ANY
BEEF WILL DO. IT’S A VERY NUTRIENT DENSE FOOD,
RIGHT? SO WHAT WE WANT TO DO FATTY,
THAT’S OK. THAT’S STILL GOOD FOR GRASS
FINISHED BEEF FAT IS ACTUALLY
QUITE HEALTHFUL. YEAH, IT’S A, IT’S A, IT’S A
DECENT SOURCE OF OMEGA THREE
FATTY ACIDS. A GOOD SOURCE OF VITAMIN E AND
PRISTINE PROTEIN. SO YOU WANT TO PUT THE BEEF IN
THE POT LIKE, SO IS THAT OLIVE
OIL OR I USE AVOCADO OIL? IT IS VERY HEART HEALTHY AND A CHEMICALLY STABLE FOR HIGH
HEAT COOKING. SO WE WANT TO USE AVOCADO OIL. THERE’S NO WHY? AVOCADO OIL. WELL, IT DOESN’T IMPART A FLAVOR
LIKE EXTRA VIRGIN OLIVE OIL
DOES. SO IT’S FROM A FLAVOR
STANDPOINT, IT’S NEUTRAL, BUT
IT’S VERY HEART HEALTHY. IT’S RICH IN MONO, UNSATURATED
FAT. AND THE POINT OF THIS STEP
IS WE WANT TO GET A NICE CHAR ON THE OUTSIDE OF THE
BRISKET. WE WANT TO, WE WANT TO DEVELOP A CRUST ON
THE SURFACE OF THE BRISKET WHICH LENDS A
REALLY DELICIOUS MOUTHFEEL. SO, YEAH, YOU’RE DOING A GOOD
JOB. SO YOU WANT TO COOK THIS FOR A
LITTLE BIT, MAYBE ABOUT 10 MINUTES TO GET
THAT NICE EAR GOING. OK? YOU ALSO WANT TO THROW THE
ONIONS IN THE POT AS WELL. YEAH. GET YOUR HANDS DIRTY. LOVE
THAT. AMAZING. YEAH. SO YOU WANNA COOK THIS.
HOW ABOUT THE GARLIC? YEAH. THROW THE GARLIC, THE
STEMS, ALL THAT GOOD STUFF. LOOK AT
THAT. YOU CAN SMELL IT. THE GARLIC IS BECOMING FRAGRANT. YEAH. MIX IT UP. AGAIN, THE CRUST ON THE BEEF IS,
IS KEY. SO YOU WANT THAT UP? YOU WANT THAT UP? YEAH, YOU WANNA BROWN THAT UP
BECAUSE IT, IT LENDS A REALLY
NICE MOUTH DEAL. YOU DON’T WANT UH UH YOU DON’T WANT LIKE A UNIFORM
CONSISTENCY WITH BRISKET AND UM YOU CAN ALSO USE, YOU CAN
USE WHOLE BRISKET. WE DECIDED TO CHOP IT UP BUT A
WHOLE BRISKET WOULD BE EASIER TO
UM TO SHRED. WHAT ARE THESE, SOME OF THE
SPICES YOU PUT? SO HERE WE’VE GOT A LITTLE BIT
OF CUMIN. WE’VE GOT OREGANO AND WE’VE GOT
CHILI POWDER. SO YOU WANNA ADD THESE IN MY
OREGANO DOESN’T LOOK LIKE THAT. YEAH, THEY COME IN DIFFERENT, IN
DIFFERENT FORMS BUT TYPICALLY UM YEAH, WE, WE SEE SOME FLOWERS
ON THERE. BUT AGAIN, SPICY FOOD IS REALLY
GREAT FOR YOUR HEALTH IF YOU
CAN, IF YOU CAN STAND IT NOT THAT THIS DISH IS TOO SPICY. YOU’LL SAUTE THIS IN WHAT? YOU SAUTE THAT IN. YEAH, IT’S
ALREADY STARTING TO GET, I MEAN,
JUST SMELLS SO GOOD. WE ONLY HAVE ABOUT A MINUTE. I WANNA MAKE SURE. RIGHT. SO THEN WE WANT TO THROW
IN THE DICED TOMATOES. OK. WE’VE GOT A BIT OF A TOMATO
PUREE. THROW THAT INTO THE MIX. IS THAT
CHICKEN BROTH? WE’RE COMPRESSING TIME HERE AND
THEN THIS IS BONE BROTH BROTH.
SO BONE BROTH IS RICH IN COLLAGEN.
DOES IT TASTE THE SAME AS
REGULAR BROTH? IT UH IT TASTES SIMILARLY. IT’S
NOT SOUP BUT WHAT MAKES IT THE
MOLE? SO THE MOLE, WE ADD DARK
CHOCOLATE AGAIN. YEAH. SO WE, SO THIS IS THE
FINISHED UM IT’S ALMOST FINISHED. WE WANT TO
ADD THE DARK CHOCOLATE TO IT. THAT’S HOW YOU MAKE A MOLE. DARK
CHOCOLATE IS REALLY GOOD FOR THE HEART. YOU
STIR IT AROUND. DID I MISS THAT? WHERE DID THE
CHILIES AND THE MUSHROOMS GO? THE PURE? WE PUT, WE PUT THE PUREE, YOU’RE
MEANT TO ONCE YOU PUREE IT, YOU
PUT IT INTO THE OVEN OK, INTO THE DISH. SO BE SURE TO CHECK OUT HIS
COOKBOOK AND FOR THIS RECIPE WHICH IS SIXTY.COM/, A SUPER SPECIAL GUEST HERE FOR
TODAY, FOOD BRIAN BAUMGARTNER STAR IS KEVIN ON THE
HIT NBC SHOW. THE OFFICE AND OFFICE FANS WILL
DEFINITELY REMEMBER THIS ICONIC
SCENE AT LEAST ONCE A YEAR. I LIKE TO
BRING IN SOME OF MY KEVIN’S
FAMOUS CHILI. THE TRICK IS TO UNDERCOOK THE ONIONS. EVERYBODY IS GOING TO GET TO
KNOW EACH OTHER IN THE POT. I’M SERIOUS ABOUT THIS STUFF. I’M UP THE NIGHT BEFORE PRESSING
GARLIC AND DICING WHOLE
TOMATOES. I TOAST MY OWN ANCHO CHILIES. IT’S A RECIPE PASSED DOWN FROM
MALONE’S FOR GENERATIONS. I JUST LIKE BILL FOR THAT. WELL, GUESS WHAT BRI BECAME SERIOUS ABOUT CHILI. THAT IS SO FUNNY. SO NOW HE’S COMPILED, LISTEN TO THIS SOME OF HIS
FAVORITE RECIPES IN THE
SERIOUSLY GOOD CHILI COOKBOOK. HOW MANY RECIPES DID YOU SAY? 100 AND 77? I OPENED IT UP AND I’M LIKE, OK,
THIS, IF YOU LIKE CHILI, THIS IS YOUR MAN. IS IT TRUE BEFORE THAT SCENE? YOU
WEREN’T A CHILI GUY. I, NO, I, NO, I NEVER MADE CHILI
AT ALL AND I MADE IT ONE TIME. IT WAS LIKE
FOOTBALL SEASON. I POSTED IT
ONLINE. PEOPLE WENT NUTS. THEY WENT CRAZY AND I
THOUGHT OK, AND I STARTED
GETTING INTO IT. IT, IT, OH, THANK YOU. I’M PUTTING YOU TO WORK ALREADY. DONE. THE THING THAT’S FUNNY ABOUT
THAT SCENE IS IT WASN’T EVEN
LIKE THE WHOLE EPISODE. IT WAS THE 30 SECONDS AT THE
BEGINNING OF THE SHOW. THE SHOW. WELL, IT ALWAYS MAKES ME LAUGH
WHEN PEOPLE, WHEN I SAY TO
PEOPLE I MEET THEM, LIKE, WHAT’S YOUR FAVORITE EPISODE OF
THE OFFICE? AND THEY SAY THE, THE CHILI ONE CHILI IN ABOUT 90 SECONDS. SO HOW DO WE
GET STARTED? WE WANNA MAKE
KEVIN’S SIGNATURE CHILI. THIS IS, THIS IS MY RECIPE THAT
I HAVE. UH, I DON’T KNOW IF IT’S
AS FAMOUS AS MALONE’S. ALL RIGHT. YOU’RE GONNA GO THERE AND, AND NOW IT’S ABOUT, IT’S
ABOUT SHOPPING. OK. SO WE’RE GONNA CHOP VERY
CAREFULLY AND THEN WE’RE NOT GONNA CHOP THAT
CAREFULLY ANYMORE. WE’RE GONNA CHOP AND, AND WE’VE GOT SOME, UH, SOME
VEGETABLE OIL IN HERE. WE’RE
GONNA ADD IT ALL IN TO UH ALL THE POT. WE’RE GONNA PUT IT ALL IN THERE. AND HERE IS, HERE IS WHERE UH
KEVIN AND I ARE, ARE SIMILAR. THE, THE TRICK TRULY IS UH TO, TO UNDERCOOK THE ONIONS. YOU DON’T WANT TO CARAMELIZE
THEM. YEAH. YEAH, THEY, THEY, AND YOU
WANT THE ONIONS TO BE
TRANSLUCENT. SO WE’VE GOT SOME UH SOME
GARLIC. WE’VE GOT SOME ONIONS AND WE’VE GOT UH SOME GREEN
PEPPERS IN THERE. THEN YOU COOK IT DOWN AND THEN FAST FORWARD. YES,
WE’RE, WE’RE STILL HERE AL YOU HELPED IT TO NOT GET FULLY
CARAMELIZED HERE. UM ONCE, ONCE THAT’S COOKED
DOWN, THEN WE’RE GONNA ADD IN. YOU CAN LIKE TURKEY. I DO, I LIKE THE GROUND TURKEY.
YOU CAN OBVIOUSLY ALSO USE UH GROUND BEEF AND UH WE’RE GONNA SAUTE THAT IN
THERE WITH UH THE PEPPERS AND THE ONIONS
AND THE GARLIC. NOW, HERE’S ANOTHER TRICK OK? YOU ADD THE TOMATO PASTE. ONCE THE TURKEY IS LIKE HALF BROWN, IT’S NOT BROWN, BROWN, PALE THAT’S RIGHT. SOME OF THE TOMATO FLAVOR. YES. AND IT, IT, TO ME
IT’S SORT OF COMBINES ALL THE FLAVORS
TOGETHER. NOW, THIS IS NOT LIGHTLY
BROWNED, BUT WE’RE GOING TO
PRETEND IT IS AND IT’S GOING TO BE, IT IS TELEVISION. AL YES. UM, AND SO WE’RE GOING TO COMBINE
THAT ALL TOGETHER NOW, ONCE
THAT’S BROWNED, SORRY IS, THAT’S OK. OK. ANYTHING CAN HAPPEN. IT’S FINE. DON’T TRY THIS ONE. WE’RE FINE. YEAH. UM ALL RIGHT. ONCE THAT’S BROWN, THEN WHAT WE’RE GONNA DO, WE’RE GONNA HAVE SOME DICED
TOMATOES. WE’RE GONNA PUT THOSE
IN, CANNED DICED TOMATOES, CANNED DICED TOMATOES AND UH, SOME TOMATO SAUCE, RIGHT? AND THEN WHAT ARE THE
SPICES? THEN WE’VE GOT SOME, WE’VE GOT SOME OREGANO AND IF
YOU WANT, YOU’RE GONNA ADD IT
WITH FLAIR. YOU CAN DO THAT CHILI POWDER AND, AND WE’VE GOT SOME ANCHO CHILIES AND A LITTLE SALT. THAT’S THE ANTITHESIS OF
THE SALT. HOW MESSY IS YOUR KITCHEN
WITHOUT? I HAVE A QUESTION. I DON’T SPILL THE CHILI BUT
SPICES ARE TOTALLY ALLOWED. AND
WHEN DO YOU, WHEN DO YOU ADD THE BEANS? AND
THEN SO THE BEANS, UH, BEANS WITH CHILI SAUCE DON’T,
DON’T DRAIN IT. OK. YES. BUT YOU ADD THAT WHEN WE’RE
ABOUT 20 MINUTES AWAY FROM
SERVING BECAUSE YOU DON’T WANT, YOU
DON’T WANT TO GET THE BEANS. YOU DON’T WANT TO GET THE BEANS
MUSH, RIGHT? SO TO BEGIN THIS, THIS CAN BE COOKED ALL
DAY, YOU CAN REDUCE IT ALL THE WAY
DOWN AND THEN JUST ADD THE BEANS UH WHEN
YOU’RE READY TO SERVE. OH, IS IT REALLY GOOD? I WAS JUST TELLING
YOU BEFORE. MY HUSBAND DOESN’T
LIKE CUMIN. HE LOVES CUMIN IN IT. THIS IS THE PERFECT
CHILI. I CAN MAKE IT HOME BRIAN.
THANK YOU. YOU TO ANOTHER YOU CREATED MAGIC. BRIAN IS SO IF YOU WANT THIS RECIPE AND WE
CAN ALL DO THIS ONE, IT IS
EASIER RECIPE. YOU CAN GO TO TODAY.COM/FOOD, BY
THE WAY, WATCH BRIAN IN ALL NINE SEASONS
OF THE OFFICE. RELIVE YOUR FAVORITE MOMENTS. THE STING OF PEACOCK FROM OUR
PARENT COMPANY, NBC UNIVERSE ANSWERS THE TODAY SHOW’S NEWEST FAN, AL ROKER. THAT’S RIGHT. HE’S GOT A NEW
BOOK OUT NEXT WEEK CALLED BEAT
BOBBY FLAY. CONQUER THE KITCHEN WITH 100
PLUS BATTLE TESTED RECIPES. AND THIS MORNING, BOBBY’S TEACHING US HOW TO WIN
IN THE KITCHEN WITH ONE OF HIS ALL TIME
FAVORITE DISHES. BOBBY, JUST WHEN YOU THINK YOU
KNOW EVERYTHING ABOUT CHILI, YOU’RE GOING TO DO SOMETHING. IS
IT A SECRET INGREDIENT? IS IT
LIKE? ARE YOU GONNA ADD SOME COFFEE
GRINDS TO IT OR ARE YOU GONNA,
WHAT ARE YOU DOING? YOU’RE JUST TAKING THE MEAT OUT,
YOU’RE ROBBING US. WELL, I I IT IS A VEGETARIAN
DISH BUT CARSON, YOU HAVE TO
UNDERSTAND. FIRST OF ALL ON BEEF BOBBY FLAY, I DON’T GET TO DECIDE WHAT THE
SIGNATURE DISH THAT WE’RE COOKING IS IT’S THE
OTHER CHEFS. SO I GOT CHALLENGED TO VEGETABLE
CHILI AND ALSO MY GIRLFRIEND
DOESN’T EAT MEAT. SO, YOU KNOW, I GOT TO ADJUST. HOW DO YOU MAKE IT GOOD, MAN. WELL, I’M GONNA TELL YOU
RIGHT NOW. SO COME ON OVER. SO, UM I’M GONNA START BY MAKING THE
BASE OF THE CHILI. I ALWAYS SAY EVERYTHING GOOD
STARTS WITH ONIONS AND GARLIC. SO WE’RE GONNA START WITH SOME
ONIONS AND GARLIC AND THEN SOME
TOMATOES AS WELL. AND OF COURSE, YOU NEED TO BRING
SOME SPICES INTO THE GAME. MY FRIEND BURY THE LEAD. JUST KIDDING. I KNEW YOU WERE GONNA GO, YOU GO, YOU BROUGHT IT UP. SHE’S GONNA RENAME NAMELESS FOR NOW, BUT THANKS FOR, I’LL HAVE IT BY THE END OF THE
SEGMENT. WENT RIGHT OUT THE WINDOW. NOTHING REMAINS
NAMELESS. IT’S 2021. HOW DID YOU GUYS MEET ANYWAY? SO THEN YOU, THEN YOU ADD A DARK
BEER TO THE UH TO THE CHILI, WHICH IS ONE OF THOSE SECRET
INGREDIENTS TO IT, RIGHT? AND THEN THIS BECOMES THE BASE
OF IT. NOW, CARSON WAS ASKING LIKE, YOU
KNOW, YOU ROB US IN THE MEAT, BUT YOU CAN USE THINGS THAT ARE
VEG THAT ARE VEGETABLES THAT ACTUALLY GIVE US
THE UH THE TEXTURE. SO WE’RE GOING TO, WE’RE GOING TO CAR I WILL NOT ADD VERY, VERY VEGETARIAN. YOU ARE, YOU ARE, YOU ARE A LUCKY MAN. WHAT, WHAT VEGETABLES ARE YOU
USING THERE? BOBBY. THANK YOU. SO MUCH. THANK YOU SO MUCH. SO, WE HAVE UH WE
HAVE EGGPLANTS AND PORTOBELLO
MUSHROOMS. THEY HAVE THAT SORT OF MEATY
TEXTURE. WE’RE GONNA ADD THAT TO THE, TO
THE CHILI AS WELL. AND WE’RE GONNA LET THIS COOK
FOR A LITTLE WHILE. AND THEN BASICALLY WHAT HAPPENS
IS YOU HAVE THE BASE OF THE CHILI AND IT LOOKS AND
FEELS LIKE CHILI. IT TASTES LIKE CHILI, BUT IT’S
COMPLETELY MEATLESS. AND, AND THEN THE THING I LOVE
ABOUT CHILI IS THAT IT BECOMES LIKE THIS CANVAS FOR
ALL THESE LIKE REALLY COOL GARNISH THAT YOU CAN
PUT ON TOP, WHICH IS REALLY THE KEY, RIGHT? SO WE HAVE SOME YOGURT THAT UH HAS A LITTLE BIT OF UH
UH CITO PEPPERS IN IT AND SOME LIME JUICE. WE WANT THAT NICE COOLING
EFFECT AND I HAVE SOME AVOCADOS IN HERE
WITH SOME UH WITH SOME DICED RED ONIONS
AND SOME CHILIES. I’M GONNA PUT SOME AVOCADO ON
TOP. IT’S ALMOST LIKE UH THE CHILI
BECOMES A VEHICLE FOR ALL THESE COOL THINGS THAT YOU
WANT TO EAT. A LITTLE, A FEW TORTILLA CHIPS
WITH SOME CRUNCH. YOU GOTTA MAKE SURE YOU HAVE THAT CRUNCH GOING.
HEY, BOBBY DOES THE, DOES THE
CHILI TAKE LESS TIME BECAUSE IT’S MEAT
BASED? I MEAN, VEGETABLE BASED
THAN A MEAT BASED ONE WOULD IT DOES AL BECAUSE YOU KNOW, IF YOU’RE COOKING SOMETHING LIKE
EGGPLANT OR PORTOBELLO
MUSHROOMS, IT’S GOING TO, IT’S GOING TO COOK A LOT
QUICKER. YOU JUST WANT TO MAKE SURE THAT
THE MUSHROOMS THAN THE EGGPLANT
COOK ALL THE WAY THROUGH BECAUSE THEN IT ABSORBS
ALL THE FLAVOR FROM THE BASE OF
THE CHILI ITSELF. YOU WANT TO COOK AT THAT DARK
BEER, YOU WANT TO GET SOME OF
THAT EARTHINESS AS WELL. AND UH AND THEN, YOU KNOW, YOU
JUST, YOU, YOU START TO GARNISH IT A LITTLE
BIT OF LIME ZEST ON TOP. SO YOU HAVE SOME ACIDITY, YOU
HAVE SOME SPICINESS, YOU HAVE A LITTLE SWEETNESS, ALL THE GOOD THINGS AND IT’S A
UH IT’S A VERY WARMING DISH. I HAVE TO SAY LIKE WHEN I FIRST
SAID, WHEN I FIRST HEARD THAT I HAD TO
MAKE VEGETABLE CHILI ON BEEF,
BOBBY FLAY, I WAS KIND OF BUMMED OUT
BECAUSE, YOU KNOW, I AM, I AM A MEAT
EATER AND UM BUT I HAVE TO SAY LIKE
THE EGGPLANT AND THE MUSHROOMS DO A GREAT JOB
OF SUBSTITUTING IT. AND OF COURSE, IT’S A LITTLE BIT
HEALTHIER. I MEAN, PEOPLE ARE EATING A LOT MORE
VEGETABLES I WAS GONNA SAY ARE PLANT-BASED IS
PLANT-BASED HAVING ITS MOMENT
NOW, BOBBY, OH, IT’S UNBELIEVABLE. YOU KNOW, AS A CHEF, WE CONSTANTLY HAVE TO ADJUST TO
UH TO THE TRENDS OF THE WAY
PEOPLE ARE EATING. AND I WILL SAY ONE THING, PEOPLE ARE
EATING HEALTHIER AND HEALTHIER AND I DON’T THINK THAT’S EVER
GONNA GO IN REVERSE. I THINK IT’S ONLY GONNA KEEP
GOING IN THAT DIRECTION. SO WE HAVE TO REALLY GET VERY
COMFORTABLE WITH COOKING VEGETABLES IN LOTS
OF DIFFERENT WAYS. WHAT DID YOUR GIRLFRIEND SAY
WHEN SHE TRIED THAT FIRST BITE? I WAS JUST CURIOUS TO TRY TO
HELP YOU HERE. HELP A BROTHER OUT. WHAT, WHAT DID SHE SAY? UM, YOU KNOW WHAT? I HAVEN’T MADE
THIS FOR HER YET TO BE PERFECTLY
HONEST. BUT, YOU KNOW, IT’S, IT’S ON THE
DOCK. WELL, IT’S, IT’S BEEN, IT’S BEEN
THE SUMMER NOW NOW, YOU KNOW, IT’S GETTING A LITTLE BIT. IS SHE THERE RIGHT NOW? YOU, SHE’S NOT HERE. THANKS SO MUCH FOR HAVING BOBBY. WE LOVE YOU SO MUCH. DOES SHE HAVE A KEY TO THE
ELEVATOR? WHAT ELSE IS IN YOUR BOOK? WE
HAVE A COUPLE OF SECONDS. WHAT OTHER KIND OF RECIPES ARE
THEY ALL VEGETARIAN? YOU KNOW, THERE’S ALL KINDS OF
THINGS FROM LIKE PERI PERI CHICKEN TO SHRIMP AND
GRITS. UM, THERE’S SOME GREAT DESSERTS,
LIKE A SPICED CHOCOLATE PUDDING, UM, EGGPLANT ROLL LAINI, I MEAN, YOU KNOW,
SALISBURY STEAK, THERE’S, THERE WAS REALLY CLASSIC HOME
STYLE DISHES AND THEN THERE’S A COUPLE OF
THINGS IN THAT ARE A LITTLE BIT
FANCIER, BUT IT’S A, YOU KNOW, IF, IF YOU’RE
A FAN OF THE SHOW, I MEAN, UH, AL’S BEEN ON THE SHOW A COUPLE OF TIMES. UM, IT’S SUCH A FUN SHOW AND,
UM, WE, WE, WE’VE SHOT OVER 500
EPISODES AND THEY’RE NOT ALL IN THIS BOOK.
THIS IS VOLUME ONE. SO IT’S A GREAT SHOW. IT’S A GREAT
BOOK. THANK YOU, BOBBY. GOOD
LUCK WITH THE CAN’T WAIT FOR YOU IS OUT NEXT. FIND OUT MORE OF THE CHILI
RECIPE WITH NO MEAT IN IT. GO TO
TODAY.COM/FOR. YOU’VE LEARNED A VALUABLE
LESSON. BOBBY. WE’RE LIKE 13 YEARS OLD AND FORGET IT. HEY, GUYS, IT’S NO SECRET THAT I
AM IN LOVE WITH MY SLOW COOKER. AND IF YOU’RE LIKE ME, YOU ARE
REALLY GOING TO ENJOY THESE
RECIPES. THE FIRST ONE IS EGGPLANT
PARMESAN. SO I’M STARTING WITH
TWO LARGE EGGPLANTS. I’M JUST GONNA TRIM AND THEN I’M
GONNA SLICE THEM INTO ABOUT HALF
INCH ROUND. I HAVE PAPER TOWELS LINING A
BAKING SHEET. HERE, WE’RE GOING TO SALT THE
TOPS TO HELP DRAW OUT SOME OF
THE BITTER WATER. AND THIS IS ALSO GOING TO HELP
OUR EGGPLANT SLICES TO KEEP THEIR FORM WITHIN
THE SLOW COOKER. SO THESE NEED TO SIT 30 TO 60
MINUTES. AND WHILE WE’RE WAITING, WE’RE GONNA HEAD OVER TO THE
STOVE TO MAKE OUR GARLICKY
WALNUT BREAD CRUMBS. SO FIRST I’M ADDING ONE CUP OF WHOLE GRAIN PANKO
BREAD CRUMBS, ONE CUP OF CRUSHED
WALNUTS. AND I SAUTE THIS FOR ABOUT 10
MINUTES ON A MEDIUM FLAME AND I’M GONNA ADD
IN SOME GARLIC, SOME DRIED BASIL AND SOME BLACK
PEPPER. I’M GONNA TAKE THIS OFF THE HEAT AND WE’RE GONNA MIX IN SOME
PALM. I’M GONNA TAKE YOU BACK TO OUR
EGGPLANT. NOW I’M GONNA PRESS DOWN WITH PAPER
TOWELS ONTO MY EGGPLANTS WHICH
HAVE BEEN SITTING BECAUSE I’M SOPPING
UP A LOT OF THE EXCESS WATER. I’M GONNA SEASON UP OUR SLICES
WITH SOME GARLIC OREGANO AND A LITTLE BIT OF
BLACK PEPPER. AND I’M GONNA ADD IN A LITTLE
BIT TOMATO SAUCE TO LINE THE
BOTTOM. AND NOW THE FUN PART STARTS, YOU
LINE THE BOTTOM OF YOUR SLOW
COOKER. THEN FOR YOUR GARLICKY WALNUT
BREAD, CRUMBS MORE SAUCE. I’VE GOT PART SKIM MOZZARELLA
CHEESE, CALCIUM PROTEIN AND OF
COURSE, CHEESY GOODNESS. AND YOU’RE GONNA REPEAT THE SAME
EXACT THING WITH TWO MORE
LAYERS. SO YOU HAVE THREE LUSCIOUS
LAYERS IN TOTAL. AND NOW FOR THE
EASIEST PART, PUT ON THE LID AND COOK IT ON
HIGH FOR ABOUT THREE HOURS AND
30 MINUTES GUYS, THIS IS SO GOOD AND NOW WE’RE GOING TO MIX
THINGS UP. I’M GONNA TAKE YOU OVER TO MY
ISLAND AND WE’RE GOING TO MAKE A SALSA
VERDE CHICKEN CHILI AND I’M STARTING WITH BUTTERNUT
SQUASH AND BUTTERNUT IS PACKED
WITH POTASSIUM. IT’S GOT BETA CAROTENE, GREAT FOR YOUR IMMUNE
SYSTEM AND SO MANY OTHER
NUTRIENTS, SOME ONION, OF COURSE, A GREEN BELL PEPPER,
FINELY DICED AND THIS IS A
JALAPENO. SO THIS CHILI IS CUSTOMIZABLE TO
WHATEVER SPICE YOU WANT. AND NOW I’M ADDING SALSA VERDE AND THIS IS REDUCED. SODIUM CHICKEN BROTH, GONNA MIX
THIS AROUND AND I’M ADDING IN LOADS OF
SPICES AND I’M GONNA MIX THIS
AROUND AGAIN. ALL THE FLAVORS GET THEM NICE
AND WELL COMBINED AND YOU’RE GONNA ADD IN TWO POUNDS OF BONELESS SKINLESS
CHICKEN BREASTS. I’M SUBMERGING THE CHICKEN INTO
THE LIQUID. PUT THE COVER ON AND LET IT COOK ON HIGH FOR
ABOUT FOUR HOURS. 30 MINUTES BEFORE IT’S DONE
COOKING CAREFULLY. TAKE OUT ALL OF THE CHICKEN
BREAST, THEN ADD IN TWO CANS OF RINSED AND DRAINED
BEANS, STIR THE BEANS, PUT THE
TOP ON, LET EVERYTHING SIMMER. AND WHILE THAT’S SIMMERING,
YOU’RE GONNA SHRED YOUR CHICKEN, THEN PUT THE
CHICKEN BACK INTO THE SLOW
COOKER. STIR EVERYTHING TOGETHER SO THE
CHICKEN CAN SOP UP ALL OF THAT SCRUMPTIOUS
LIQUID. OH, MY GOODNESS, GUYS,
THIS IS SO YUMMY. THE FLAVORS ALL COMPLEMENT EACH
OTHER. THIS WILL DEFINITELY WARM YOUR
SOUL THIS WEEKEND. ALL RIGHT. UH, FOR THESE RECIPES AND SO MUCH
MORE. GO TO TODAY.COM/FOOD. >> Sun is shining and we fired
up the grill. Ya. Join me. Dot and out. Adams for a summer
barbecue. See? Remember at a shopping cart? Look up
there. I love to add a modern twist to classic rock with my technique and how
outdoor cookout that left ever listen and won’t cost a fortune all of your loved ones together
in the day that much sweeter. >> Growing up. I absolutely
love summer barbecues for me. It just felt like a time to get
family and France together and really just enjoy the weather
and the other and some good for the mind. Ration for a party
comes from a variety of places. I love everything from travel
to restaurants. It all sort of kind informs all of my >> ideas and decision making.
But after Tea Party, I guess you could call me in events
rebel. I really love to break the rules and I love that
because it’s really fun to sort of have something unexpected
after event. The first thing that’s most important to
creating an event that we absolutely love is starting
with the 5 in building it with your personality. If you could
bottle my personality, it would probably be like a bright
orange color. So that’s going to be all through this event. >> I love throwing barbecues
outside. We’ve got a poll which we happen to have like. Why
wouldn’t she said an entire even around that? You know, you
are always at a great party when the play list is high.
So I wanted to focus on creating a playlist that had a
lot of fun, energetic songs that made people want to get up
in party. >> I love games at events
variously. If we do not have games at my event, it’s not one
of my best. I love everything from activity that actually
make up. I mean, it’s all about making sure that your guests
have a good time games. Help with that. >> Next, make sure that you
stay organized. I and truly type all okay. And the person
who lives in breeze by spreadsheets what I’m thinking
about an event. I start with the spreadsheet so I can stay
organized. Keep my guests in there. Keep it up for dirt
cheap, but I’m serving literally every single detail
those and that spreadsheet for your guest list. It’s true.
Really important that you spent a lot of time thinking about
what you want seated at your table. I decided to make this
party all about the amazing gals in my life. I really
wanted it to be. This makes of amazing women that I
appreciate. And one inspired by and finally create a unique
menu. When I start to think about my menu planning for my
barbecue, I really want to knock my socks off. I love to
incorporate things that are in season fell a couple recipes
and thinking about. >> Or maybe a watermelon salad.
Watermelon is in season right now. So that’s going to be self
crash. Also, corn is in seasons and that this like amazing
Warren putting. But the key is full of corn is grilled.
So it’s like a nice time to actually was the real. It’s a
nice char on that morning. Actually, nice tax fight. >> I think they know exactly
how I want the state of flow. So let’s get in the kitchen and
start getting that money going. >> For this barbecue, I
selected some of my favorite recipe that I’m going to show
you how to make first. We’re going to start with my simple
reds. Then we’re going to move on to my pillow tape by putting
my new cookbook everyday grand along with my watermelon salad.
And then finally, my theory, rebar punch. We’re going to get
started with my simple ribs recipe. And it starts with the
driver of that. I got some Cajun seasoning year at got
some kosher shock. Got to get some nice. Alton near have got
some mustard powder and I’ve got onion and garlic
powder and going at both of those in here, black pepper or
some smoked paprika and of that, some chili powder hume in
a love, human in literally everything. And finally at
that, some brown sugar to add some sweetness. And then we’re just going to do
a quick with all of this combining in. So I started
making my own spice rubs it home. When I realized how easy
it was to do like you could literally just going your
pantry, grab all of your a breaking previous and pull
together something that explosive flavor. I I happen to
like a lot of different flavors in my driveway because I want a
lot of different sensations to happen. We buy into that right
and want that. We want that. We want that new lots of
flavor. And so all of these different components are going
to do that once that’s combined. We’re
going to get that our beef ribs and points and
grab some oil spray. I like to use the oils free. It’s a
little bit more controlled and it just kind of keep things a
tiny bit cleaner during this process. The oil is going to
become an adhesive for our drive. And then we’re going to
start to add our drive right over our bridges. And you can
add as much or as little as you want. The purpose of a dry rub
is relieved to get that flavor penetrated into our brands.
And it’s going to take a little time because we’re not breaking
this down. But but the usually find in a wet rep get a flip
these over, we’re going to do another
Sprite. And then we’re going to get
that driver at all here as well. And you really want to push it
into the needs of what really penetrate and get all of that
plea for my favorite thing about barbecues are definitely
the red. It’s my favorite wrapped up the win to essential
barbecue recipe. Right? So I think that all of my side
dishes are going to be the perfect complement to this
means issue because this is really party, but it’s got so
much flavor. But everything else is sort of like to
crashing. So it’s a perfect. >> All right. These look nice
inroads down. So I did a quick ranks of my hands. And now
we’re going to get things ready to go into the bridge at that
from heading to the boil because we want to make sure
that every little crevice everything is covered. So you
really get that Mary to see? the reds are wrapped and ready
to go. I’m going to add these to my baking sheet and then I’m
going to pop this in the fridge for about 6 hours, at least so
we can really get that marinate We’ll be ready to grill. All right. Our ribs are
marinating. And now when we come back, we’re going to get
into our side. >> Well, our grids are
marinating. I’m going to get started on my pillow tape drive
car, including this recipe was inspired by my trip to Mexico
City. And I want to really sort of mix in some of that. I’ve
been to Mexican flavor with some of my father. That first
step if in drilling are 4. And I’ve got some shocked corn
here and I’m going to add a little vegetable oil to the
outside of it so we can make sure that this doesn’t stick to
the great what’s worth reading. Now, I’m going to take these
out to the real I love adding in that Char and that by the
real point in its amazing way to clouds and season 2, now
that we grilled our core, it’s time to get started on our
feeling. So I’m going to start here with the Mexican crema
that’s going to go into our big ball. This is so rich and
creamy. It’s going to add so much flavor. >> And then I’ve got some
melted butter. We’ve got 4 eggs here. And it’s
best that you crack them outside of the big poll.
So if you get in the shell and I think get into your major
stir here now, I want to you as some
lime. So I can add in some citrus flavor. It’s really
going to brighten this now. I’ve got some sugar if
you’ve ever had corn pudding in the south, you know, it’s a
little bit sweet. So we get it. And in that suite, adding in some cornstarch, this
is going to help picking everything up and then a few spices to add
some additional flavor at that some garlic powder and that some human. Now, this is where I get to add
our grilled corn that and took off the cob. We’ll get that
nice bite. And that texture from those kernels. This is
creamed corn that you can find just right in the can your
grocery store. And it’s a very different texture from that
grilled corn we made earlier. We’re also going to add in some
call t if she if I’m going to make all of this together, make
sure to nice to come by before we at this chart
casserole dish. I’m just going lightly spray this so we can
make sure that it doesn’t it. And then we’re just going up. >> For all of our corn pudding
mixture right into our casserole dish. >> I’m going to add some foil
to this so we can have a nice bacon. It doesn’t ground too
much. Now I’m going to pass this in
the oven and we’re going to let this set up and get so nice and
beautiful brown and then we’ll be ready to serve. >> Our core and putting it out
of the oven and let’s check it out. You can just see all that
thrilled for him. That’s come to the top. And this sort of
the NIE custardy texture. I like to add some decorations.
They really take it to another level. I like to add a little
bit more of the cheese and then also like to strategically
place as a little color as well.
I’m going to add some cilantro, too. And then finally, I’m going to
we call on a little too late and that little brightness that
at the end, I’m flavor is just going to take this at home. Our corn pudding is ready to
serve. And I know the guests are a lot of this. >> Time to get started on my
watermelon salad. This watermelon salad is so
perfect for this barbecue because watermelon season, it’s
sweet. It’s juicy and it reminds me of childhood but
nice to have watermelon every summer. Also, this recipe is
important to me because, you know, watermelon sometimes
can be pretty controversial for black people. We can feel
uncomfortable sometimes having it because of the history
associated with it. So with this recipe, I really wanted to
sort of say we can reclaim it. We can feel comfortable having
it again. And I hope that in brings up more positive light
towards this. The first step to making my watermelon salad is
pickling some onions and this is going to get that nice tart
flavor. People have no idea how easy it is. Typical onions at
home and I’m going to show you so I’ve got some water and
going at this to my little pot here. Some white vinegar. Sam is sugar and some staff.
And then I’m going to crank on our heat here and we’re going to let this get
to about medium high heat. We want to really let that
sugar does saw. And then it’s going to be ready for it. Our sugar has dissolved.
I’m just going to pop up garlic clove in here for some
additional flavor. And I’m going to pour this right over. >> I’m going to cover this that and now this is going to go in
the fridge for about 2 hours now. We’re going to make our
chipotle dressing. This recipe starts with our shallots.
I’m going to add some oil want to get our shallots sizzling in
this medium heat so we can get them nice and tender. All right. These look good to
go. I’m getting at these into our land air now. I’m going to
add in some lime juice. Some red wine vinegar got a little honey, too. Dijon. Mustard. Chipotle going
at this right on in. Nice kick of flavor. We love that.
And then finally at that some salt and pepper, that beautiful colors you can
tell in the dressing is done because it’s nice and smooth.
So that’s a po lay has landed in and it’s thickened up a bit
and this is going to be absolutely perfect on our
watermelon. Sally, all I’ve got my watermelon here and
going to start breaking this down. You want to make sure you
have a suit for sharp night and then also under my cutting
board. I’ve got a little surprise here at that. Some wet
paper towel right up under it to make sure that this doesn’t
slip in 5 going to make sure that the stays in place to begin. I’m going to cut off
the ends of my watermelon. And then I also like to cut
straight down the middle. This makes it easier when
you’re dealing with a much larger watermelon. You can
break it down much quicker. Well, yeah, I like to get it to a stable
position as quickly as possible because it’s much easier to
maneuver in and it’s not going to roll around a lot. We want
to start to take off the sides. So we’re going to remove the
rind. And you can actually start to do this based on just
looking at the top and see where the guy you and as you remove that, just
put it right into your discard all, we’re going to get off as
much of this as possible. And then we’re going to go
right back around once we’re done and then just clean up and get
off anything that we didn’t before. And then once you have
all of those edges and it’s pretty bright in red, this is
we’re going to actually start to cut it into strips. We’re
making a ballots are going to go for bigger pieces and I’m going to take these
ones in this century. And then we’re going to break these down
into cubes. I’m going to cut again into
wedges and then I’m going to cut right
across again. And there you go. Now it’s time
to assemble our salad at that. and also add in some cucumber, that’s an heirloom tomatoes,
which are quite special. The seeds are passed down. >> From farmers every single
season. So it’s up special sort of hype. They’re going to make
all of this together. And now I’m going to add in
some greens at that cement, some of the law and some basil rainfall outlook that in kind of mix that in as well. This is such a beautiful how
their full salary. Now we’re going to add in that
dressing you made earlier, I’m going to do a big tossing
get all of these ingredients to just really kind of soak in
that dressing. What works so great about this salad is
you’re just going to get so many different flavor profiles
like that. Sweetness from the watermelon is just going to
complement that Chipotle spice with that. You get from the
dressing. It’s really sort of well balanced because of all of
those right now. I’m going to transfer this to our creative
all. And then I’m going to just
dress this up with our pickled onion and kind of place.
If you write on Todd and then add a little of that,
she this is going to be a hit job.
This is ready to serve. You ever been to basically any
party or barbecue? You know, you’ve got to have a gut punch
and this one is great. So I’ve got some water here that’s
boiling. And we’re going to use this to create us simple syrup
for this recipe. And simple syrup are usually just >> water and sugar. And then
you can add in whatever you want to you can really sort of
bring in some additional flavor. And that’s what we’re
going to do here. So I’m adding in our sugar to our water and we’re going to
get that to boiling temperature. And then I’m going
to add in some berries, strawberries, some raspberries.
And then finally, because Mubarak is in season right now,
I’m going to absolutely are. >> I love to work it in drinks
like this. And it sort of brings down next week, this of
those berries. And it’s just so delicious. And finally a minute
at in cement, I’m just going to scare all of this to combine. >> And then I’m going to let
this calm to boiling so I can really let that sugar and all
of this sort of dissolve and picking up once it starts to
boil. You can see that Kyler developing that bright red
color that is just going to make that punch just pop, OK on
that barbecue table. It’s going to be so beautiful. This has
been going for about 20 minutes and it’s perfectly thick.
And in next year, it’s like demolition and wanted to make
sure that all that sugar dissolved. So now that it’s
cooled down a bit, I’m going to go ahead and streaming it. This is our very rhubarb syrup
and are ready to assemble our package. I’m going to take my
syrup here at this right into my picture. I also got some ginger ale and I’ve got a little walk
here, too. Yeah, I have a little fun at
his mama’s drink right here. All right. And then I’m going
to add in some very as well. This is going to be just like
an ice garnish and then do a nice start here
to combine everything. >> We’re a little into this.
Last can see that gorgeous color. Look how beautiful this is. >> I cannot wait to service to
our guest and I’m actually going to take some of the same
time and I’m going to turn them into. >> I’ve set goals. Doesn’t love
a popsicle during the summer. So I know they’re going to
absolutely fall in love with this whole idea. I’ve showed
you how to make most of our menu items and of data. You
more tricks up my sleeve. I’m going to be serving up each
ballot and also a family favorite potato salad. It’s
most party time guys next. When we come back, we are
heading out to the grill. >> It’s the day of the
barbecue. Yeah, I’m so excited. It’s a beautiful, sunny day and
I cannot wait for Mike at the scene. My first to get our birth
babies in Cali. I work with both of these ladies and they
are like sisters to me. I had to invite him to my bar she’s a newer friend and that
blocking and now we met each other,
working together a go. And I wanna she’s my sorority
sisters, I guess. Well, you can have a
barbecue without inviting your mama, OK? So she definitely at
the welcome to you. >> Is anyone ready to eat?
Haha. >> Let’s make our way for the
table. This is my watermelon salad.
That’s and my cookbook. Everyday grand ensuring way.
I love it. This is the man. >> And yet. >> My simple red. Even though
they don’t take a lot at first. They taste amazing. You will
love them. >> All right. Lane is key here. >> I enjoy digging. >> When you think of that, but
I don’t really good. tell you how long he worked on
that, right? There is a story with that, OK? We have done it
over and over and over at the maybe at least 20 times, at
least I’m and dad, they’re like No me. This note needs more of
it before when the book they were still nervous about it.
Yeah. But yeah, everyone has love it like you. Did you
think? Yeah. >> Okay. It’s time for the game
here that I get this first one. We’re going to play it caused
the lead for ad. And I’ve asked that all of these little names
in the year we take different celebrity and after all of us,
yes or no questions after the celebrity event. >> Is it a girl? Yeah. Okay. Does she have a Grammy? Yeah.
Got in the Grammy. We’re telling me I did not know that
it was not meant to Jennifer. All right, guys, we’ve got
topic. We’ve got a very real or a
piece of me, too. And the live in a village. >> I cannot thank you enough
for coming and enjoy my good food. And you’re right, the
company. >> It ain’t over yet because we
are going to get on the dance. scan. The QR code for my
recipes featured products and more just so you know, today may get
a commission for purchases made through the QR code for links
on our website. NOTHING BETTER ON A DREARY
WINTER DAY THAN SOME WARM
COMFORT FOOD, RIGHT? WE GOT A GREAT ONE FOR YOU
TODAY, FOLKS. JOCELYN DELK ADAMS. SHE’S BACK
WITH US. SHE’S THE AUTHOR OF
EVERYDAY GRAND JOCELYN. WELCOME BACK. AND IT’S BEEN SO LONG GUYS. COME ON. THANK YOU. MEAL, LEMONY CHICKEN RICE CASSEROLE WITH CHICKEN THIGHS BECAUSE YOU
KNOW IT MAKES A DIFFERENCE, RIGHT? MAKES THEM NICE AND
JUICY. SO WE’RE GONNA START BY DREDGING
OUR CHICKEN THIGHS. WE’VE GOT
SOME FLOUR HERE. I’M GONNA ADD IN SOME PARMESAN. YEAH, I’VE GOT ONION AND GARLIC. YOU’RE LIKE, OH AND THEN OF COURSE SOME LEMON
ZEST, YOU KNOW. YOU KNOW, LET ME SEE. LET ME SEE. LET ME SEE THESE KIDS. ALL RIGHT. OH, YOU LIKE HOW MUCH? RIGHT? OK. THAT’S PRETTY GOOD.
THAT’S PRETTY GOOD. I’M PUTTING YOU TO WORK HERE. WE’RE GONNA WHIP THAT UP AND
THEN WE’RE GONNA DREDGE THESE.
OK. WE’RE JUST GONNA ADD THIS RIGHT
IN AND WHY IS IT SO IMPORTANT TO
DREDGE? WELL, WE WANNA GET THAT NICE
COATING. IT’S GONNA GIVE US LIKE THAT
NICE CRISP COATING. GONNA GET IT
IN THAT FLOUR, THICKEN UP THE SAUCE AND THICKEN UP THE SAUCE TOO.
RIGHT. AND THEN WE’RE GONNA ADD FLOUR IF YOU WANT. OF COURSE YOU
COULD, OH, COME ON, YOU KNOW. YOU KNOW, AND WE’RE GONNA PUT
THIS RIGHT INTO OUR OIL. YOU CAN DEFINITELY PLAY AROUND. YOU CAN EVEN USE, YOU KNOW, ANY
TYPE OF GLUTEN FREE FLOUR IF
THAT’S LIKE, YEAH, I DO TOO. I DO. I LIKE THAT. YEAH, WE’RE GONNA GET THAT
CRISPY AND THEN WE’RE GONNA WORK ON OUR CASSEROLE DISH. YOU HAVE
TO COOK IT THROUGH IN THE PAN. WELL, YOU DON’T BECAUSE WE’RE
ALSO GONNA THROW IT IN THE OVEN
TOO. SO WE JUST WANNA GET IT BROWN
AND THEN WE CAN GET IT IN THE
OVEN. SO WE’VE GOT SOME CREAM OF
CHICKEN YOU WANT WITH THIS UP
FOR ME? AND THEN I GOT YEAH, BECAUSE YOU KNOW,
NOTHING’S MORE COMFORTING THAN YOU RIGHT THERE. AND THEN I’VE GOT OUR RICE
THAT’S GONNA GO RIGHT IN HERE. AND THEN I’VE GOT SOME GARLIC
TOO. I’M GONNA POP THAT IN. YEAH, BECAUSE WE LOVE GARLIC. AND THEN DOWN HERE, OF COURSE
YOU CAN SEE THAT OUR, OUR UM, OUR CHICKEN THIGHS ARE READY AND
THEN THIS IS WHEN WE’RE JUST GONNA ADD THIS RIGHT
INTO OUR DISH. THOSE ARE RIGHT IN. OH YEAH. OH MY GOODNESS. YOU ALREADY TASTED IT. STARTED IT. YOU ALREADY DID IT. I KNOW YOU
DID. THIS IS WORTH MAKING
TONIGHT. LOOK, YOU’RE GONNA DO IT. OH MY GOODNESS. CHICKEN GOES
IN. SO YOU JUST PUT IT IN THERE. IT’S JUST A HOW LONG ARE YOU GONNA PUT THAT IN
THE OVEN FOR? WE’RE GOING TO PUT THIS IN THE
OVEN FOR ABOUT 40 TO 50 MINUTES. AND THEN USUALLY WE COVER IT
WITH BOIL BECAUSE WE WANT TO MAKE SURE ALL THAT RICE
GETS REALLY TENDER Y’ALL OVER THERE IS KILLING MY
DISH, RIGHT? Y’ALL KNOW HOW I DO. ALL RIGHT.
AND THEN THE LEMON GOES ON TOP IT WITH THE LEMON THERE. YEAH, I GONNA GET A LITTLE BIT MORE. HOW
LONG DO YOU? WHOA, WHOA, WHOA, WHOA WHOA, WHAT’S COMING ON? I CAN’T REMEMBER. THIS GOES IN. YOU PUT THE FOIL OVER THE TOP, BAKE IT FOR ABOUT 40 TO 50 THEN
TAKE IT OFF IF YOU WANT TO BROWN IT A LITTLE BIT MORE FOR ABOUT
10 MINUTES AND THEN YOU’RE READY
TO SERVE. I SURE DO FOUR INGREDIENTS. YES. FOUR. BECAUSE WE WERE TALKING ABOUT
THE AIR FRYER. HOW IT’S LIKE THE
PERFECT APPLIANCE. IF YOU WANNA ADD ANOTHER
APPLIANCE I’VE NEVER MADE IN THE AIR FRYER. SO HOW IS IT SO EASY? AND IT’S DONE REALLY QUICKLY
WITH FOUR INGREDIENTS. THAT’S IT. SO I’VE GOT SOME SOY SAUCE IN
THERE. I GOT SOME HONEY. OK. OK. LET ME SEE. WHAT ELSE DO I
HAVE IN THERE? I CAN’T EVEN
REMEMBER SOMETHING. YEAH. OH, THAT’S A GARNISH. AND THEN YOU JUST DROP IT IN THE
AIR FRYER FOR ABOUT LIKE 10
MINUTES. BUT SOMETIMES IT DEPENDS ON YOUR
AIR FRYER. SOMETIMES IT COOKS
REALLY QUICKLY. BUT I LOVE THE AIR FRYER BECAUSE
IT GETS THAT NICE CRISP SKIN AT
THE TOP. THIS IS DELICIOUS. COME ON SKIN, BACON. 00, I LIKE THAT. WHAT DO YOU DO?
YOU JUST, I’M GONNA SKIN OFF THE. IN FACT, I GO TO THE, I GO TO MY
FISH MONGER AND YOU KNOW, HE
GIVES ME EXTRA, HE GOES TO HIS FISH MONGER. YOU LOVE HIM. WE ARE GOING TO MAKE A MASH UP
THAT YOU DIDN’T REALIZE YOU
NEEDED PIZZA. MEAT LOAF HERE TO SHOW US HOW IS JOCELYN ADAMS, FOUNDER OF GRAND BABY CAKES AND
AUTHOR OF EVERYDAY GRAND YOU CAN
BUY RIGHT NOW. I MEAN, THIS IS A HECK OF A CONCEPT. I
KNOW. RIGHT, BECAUSE MY KID
LOVES PIZZA. IT’S LIKE WHAT’S FOR BREAKFAST?
PIZZA? LIKE WHAT DO YOU WANT FOR
DESSERT? PIZZA? EVERYTHING. SO I WAS LIKE, I’VE GOT TO MAKE
PIZZA VARIATIONS. THIS IS THE BEST MEAT LOAF WITH A PIZZA. EXACTLY WITH THAT
PIZZA TWIST. SO WE’RE GONNA START WITH SOME
PEPPERONI BECAUSE SHE LOVES
PEPPERONI. MY DAUGHTER LOVES PEPPERONI. SO
I’M JUST GONNA JUST DICE IT UP. YOU CAN MAKE IT AS SMALL AS, AS
BIG AS YOU LIKE. YOU LIKE A LOT
OF TEXTURE. YOU CAN MAKE IT BIGGER, YOU WANT
SMALLER, BLEND IT IN AND THEN
LIKE A MEAT LOAF, WE JUST START ADDING STUFF
TOGETHER RIGHT TO THE GROUND BEEF. YEAH. AND IT’S GONNA GIVE THAT GROUND TURKEY MEAT ON MEAT. IT’S A MEAT, MEAT, MEAT, MEAT LOVERS WILL LOVE THIS.
RIGHT. SO, PEPPERONI IN THERE, I’VE GOT
SOME GARLIC GOING IN THERE, GOT
SOME PARSLEY AND THEN YOU CAN THROW THOSE
EGGS IN FOR ME. YEP. GET IT IN THERE. GOTTA BIND
IT UP AND THEN WE’VE GOT SOME
ITALIAN BREAD CRUMBS HERE. YOU GOTTA GET THAT IN
THERE. AND THEN WE’VE GOT SOME
SEASONINGS. WE’VE GOT SOME OREGANO, WE’VE
GOT, UM, SOME SEASONING SALT. WE’VE GOT SOME BLACK PIZZA, THE PIZZA PART AND THEN WE’VE
GOT SOME MILK AS WELL. JUST, JUST WHOLE MILK, WHOLE
THING. YOU CAN USE WHATEVER MILK YOU
WANT. YOU WANNA USE LIKE A COCONUT
MILK. IF YOU WANNA USE SOMETHING
LIKE THIS, CAN YOU STIR THIS TOO MUCH? WELL, I LIKE TO JUST MAKE SURE
EVERYTHING’S COMBINED AS MUCH AS
POSSIBLE. ALSO, YOU CAN PLAY AROUND WITH
THE TOPPINGS. LIKE IF YOU LIKE OLIVES, IF YOU
WANNA THROW MUSHROOMS IN HERE, LIKE YOU CAN DO THAT TOO. AND THEN WE GET THAT ALL STIRRED
UP AND THEN WE GET IT INTO OUR
LOAF PAN. THIS IS THE FUN PART IS I LIKE
TO CREATE A, WELL, RIGHT IN THE
CENTER AND THROW CHEESE IS THIS MOZZARELLA. OH, MY GOSH. YES. I MEAN, IT’S A PIZZA MEATLOAF. NOW. YES. NOW, THE SAUCE. SO TO MAKE
THIS EASY, LIKE PEOPLE CAN BUY, BUY LIKE A PIZZA SAUCE LIKE AT
THE GROCERY STORE AND THEN I
LIKE TO DOCTOR IT UP. JUST ADD SOME ADDITIONAL
SEASONINGS IN THERE. GOT SOME
GARLIC POWDER, GOT SOME OREGANO SOME BASIL AND
GOT SOME PARSLEY AND THEN FOR A
LITTLE KICK, I’VE GOT SOME RED PEPPER. YEAH. YEAH. JUST GET THAT IN THERE AND THEN
YOU’RE GONNA STIR IT UP. NOW, IF YOU DON’T HAVE TIME,
JUST KEEP IT MOVING. THIS CAN STILL
BE A REALLY EASY THING. YOU’RE
GONNA BAKE IT. ALL THAT CHEESE IS GONNA IN THIS. YOU, YOU COVER THIS UP JUST SO, YEAH, IF YOU HAVE SOME OF
THAT EXTRA MEAT, YOU CAN JUST START
FLIPPING IT OVER THE TOP. WE’RE
GONNA NOT DO IT WITH THE YEAH. AND THEN IT COVERS THE WELL AND
THEN YOU BAKE IT UP AND THEN THE CHEESE LIKE JUST MELTS IN
THE CENTER WHEN IT COMES OUT OF
THE OVEN OR JUST THE PRESENTATION ALONE.
OH YEAH. IT’S SO FUN. AND THEN YOU JUST DRIZZLE THE SAUCE
AND SERVE IT WITH IT. COME ON, GET INTO IT NOW, ISN’T IT SO YOUNG? WHAT A GREAT CONCEPT? YES. AND THIS IS GOOD FOR LIKE
FOOTBALL TOO LIKE, RIGHT. THAT’S REALLY GOOD. YES, YOU CAN MAKE LITTLE INDIVIDUAL
ONES. SERVE THEM UP. IT’S SO
EASY AND MUCH NEEDED COMFORT FOOD IN THE
HOME. SO WE BROUGHT IN JOCELYN DELK
ADAMS, AUTHOR OF EVERYDAY GRAND TO
SHARE A DELICIOUS COZY WINTER
MEAL. HAPPY NEW YEAR JOCELYN. GREAT TO
HAVE YOU. HAPPY OSCAR NOMINATIONS ARE HAPPENING
RIGHT NOW. LIKE MY CHRISTMAS DAY, I HAVE NO
IDEA HOW MUCH I ENJOY OSCAR
NOMINATIONS WE MAKE, WE’RE GONNA HAVE THEM FOR US IN
A FEW MINUTES. WELL, LET’S GET TO THAT
DELICIOUS MEAL. WHAT ARE YOU
MAKING FOR US? ALL RIGHT. SO WE ARE GONNA DO SOME
ROTISSERIE CHICKEN STUFFED SHELLS AND WE START WITH JUST A
ROUGH CHOP OF OUR GARLIC. WE WANNA JUST CUT OFF THAT STEM
AND THEN JUST GO DOWN THIS LIKE
REALLY QUICKLY. SO, WHEN YOU SAID ROTISSERIE,
I’M THINKING, DO I HAVE TO MAKE A CHICKEN OR
CAN YOU JUST BUY A ROTISSERIE
CHICKEN? YES. YOU CAN JUST BUY A
ROTISSERIE CHICKEN. IT MAKES IT SO MUCH EASIER
INSTEAD OF JUST MAKING IT YOUR
OWN CUT ALL THE TIME. WE’RE GONNA START WORKING ON THE
SAUCE. YEAH. SO WE’RE GONNA DO A ROUGH TOP OF
THAT AND THEN WE’RE GONNA GET TO
THE SAUCE. SO WE’RE GONNA ADD IN SOME HEAVY
CREAM. OH NI THAT NICE SIZZLE. AND THEN WE’RE GONNA ADD IN SOME
PARM BECAUSE WE WANNA MAKE THIS
THICK AND CREAMY. RIGHT? WE’VE GOT SOME CREOLE SEASONING THAT YOU’RE GETTING THAT KICK CREOLE
SEASONING AND SOME ITALIAN
SEASONING. SO IT’S KIND OF LIKE A BLEND.
IT’S A MASH UP, RIGHT? AND WE’RE GONNA WHISK THAT
TOGETHER AND WE’RE GONNA
ACTUALLY BRING THAT TO A SIMMER SO WE CAN GET THAT TO
GET NICE AND THICK. THEN WE’RE GONNA WORK ON THIS
ROTISSERIE CHICKEN. YOU CAN EASILY SHRED THIS WITH
LIKE TWO FORKS. YOU CAN USE YOUR HANDS OR I HAVE
A NICE TRICK. I LIKE TO USE A
HAND MIXER. YES. GET A BIG BOWL, THROW THAT
CHICKEN IN AND USE THE HAND
MIXER AND THE MEAT JUST FALLS OFF. THE
BONE FALLS OFF, SHREDS IT
PERFECTLY. IT DOES IT IN A COUPLE OF
MINUTES. IT’S SO CRAZY. YEAH, I HAVE LIKE A QUICK TIKTOK
ON IT. YOU HAVE YOUR SAUCE. YOU HAVE YOUR, YOUR
CHICKENS BEEN PULLED OFF THE BONE. YOU’VE GOT EVERYTHING SITS FOR A SECOND. SO WE GOTTA MAKE THE FILLING. SO
WE’RE GONNA ADD OUR CHICKEN INTO
SOME RICOTTA. WE’VE GOT SOME BROCCOLI SO WE
CAN GET SOME VEGGIES IN HERE. I’D ALSO LIKE TO SUB IN SOME,
YOU KNOW, SPINACH IF YOU WANT TO
ADD THAT TOO. WE’VE GOT SOME ONIONS. WE’VE GOT
SOME MORE PARM, YOU KNOW, HEY, WE GOTTA ADD THAT
INTO. THIS IS ALREADY GIVE ME A BROCCOLI
CHEESE VIBE, WHICH IS A COMFORT FOOD WHEN
IT’S COLD OUT. YES. AND THEN I ADD IN A LITTLE
BIT MORE CREOLE. WE’RE GONNA MIX THAT ALL
TOGETHER AND YOU’RE GONNA GET
THAT NICE AND SMOOTH AND THEN HERE
WE’VE GOT OUR FILLINGS. HOW DO ME CRAIG AND AL DO THIS? COME ON CUPCAKES. COME ON. WHEN YOU GOT
KIDS. YOU GOT ABOUT THE ZIPLOC TRICK. YES. OH YES. SO, OK, MOST PEOPLE DON’T
HAVE LIKE A PIPING BAG AT HOME. YOU CAN GET ONE OF THESE BAGS RESEALABLE BAGS. YOU JUST SNIP OFF THE END ONCE
YOU’VE ADDED IN EVERYTHING AND THEN IT JUST
COMES RIGHT HOME. EVERYONE’S GOT THAT AT HOME, RIGHT? SO YOU WANT, YOU WANNA,
YOU WANNA TRY TO SAY THAT YES. OK. YOU’RE JUST GONNA FILL THIS,
YOU’VE ALREADY LIKE UM YOU KNOW, COOKED YOUR SPINACH OR YOUR
PASTA AND YOU’RE JUST GONNA PIPE THIS
RIGHT INSIDE. YOU WANNA TRY IT? OK. GO FOR IT. I’M TELLING YOU
SO EASY OR IF YOU GET REALLY
INTIMIDATED, CRAIG, YOU CAN USE
A SPOON, YOU CAN PLAY IT EASY. YEAH. SO ONCE WE HAVE THOSE. YEAH. SO ONCE WE HAVE THOSE FILLED,
WE’RE GONNA PUT THAT RIGHT ON
TOP OF OUR QUESTION. ARE THOSE, THOSE PASTA
SHELLS? ARE THEY ALREADY
PRECOOKED? SO, WE COOKED THEM ALREADY.
THEY’RE READY TO GO. WE’VE LET THEM KIND OF COME TO
ROOM TEMPERATURE AND THEN WE’RE ADDING THEM RIGHT
ON TOP OF THE SACHA PREPPED EARLIER. YEAH. SO WE’RE
GONNA POP THESE IN. WE’RE GONNA ADD SOME CHEESE
RIGHT ON TOP AND BAKE THEM FOR ABOUT 20 MINUTES UNTIL IT’S
NICE AND BUBBLY AND DELICIOUS. YOU KNOW WHAT? IT’S ALSO GOOD
FOR KIDS BECAUSE IT’S DELICIOUS. BUT YOU HIT A LITTLE BROCCOLI IN THERE. I LIKE THAT. I JUST THROW AS MUCH
GREEN IN THERE AS POSSIBLE. OH, YEAH. IT’S FUN. COULD YOU MAKE THIS AHEAD OF TIME? YES. YOU CAN TOTALLY PREP THIS
AHEAD OF TIME. PUT THIS IN THE REFRIGERATOR AND
THEN BAKE IT OFF, LIKE A LITTLE BIT OF A GUILT
FREE THING TO IT TOO. IT DOESN’T
FEEL TOO BAD YOU’RE EATING, BUT IT’S NICE AND COZY. RIGHT. EXACTLY. AND THEN YOU’VE
GOT THE CHICKEN. SO IT’S A
LITTLE LIGHT YOU MORE IN THE NEXT HOUR. BY THE WAY,
JOINING US THIS MORNING, JOCELYN DELK ADAMS, FOUNDER OF
GRAND BABY CAKES. ALSO THE
AUTHOR OF EVERYDAY GRAND WHICH OH, BY THE WAY, IS AVAILABLE FOR
PREORDER AS WE SPEAK IS JOCELYN IS HERE TO SHARE HER
SPIN ON A CLASSIC AND EASY
WEEKNIGHT DISH. WELCOME BACK. AND YOU’RE GONNA HELP ME. I AM
GOING, I AM GOING TO HELP THIS
MORNING. SO TORTILLA CHIP CASSEROLE COULD
NOT BE EASIER. YOU CAN GET THE
KIDS INVOLVED. YOU CAN EVEN DO THIS. OK?
BECAUSE I KNOW YOU CAN BE, I KNOW YOU CAN BE COOKING
CHALLENGE. SO WE’RE GONNA GET
THIS TOGETHER. SO TO START, I’M GONNA SHOW YOU
HOW WE’RE GONNA DICE UP THESE
LIKE BELL PEPPER, RIGHT? YOU’RE GONNA GET THESE STRIPS
JUST KIND OF GET THEM TOGETHER
REALLY EASILY AND THEN JUST GO DOWN TO CREATE
LIKE THESE SMALL LITTLE DICES, RIGHT? REALLY EASY. JUST GATHER ALL
THAT AND THAT’S ALL YOU CAN DO THAT. YEAH, YOU CAN DO THAT. YOU CAN
DO THAT. SEE YOU’RE WINNING
ALREADY. SO WE’RE GONNA START ON OUR MEAT
MIXTURE. I’VE GOT SOME GROUND BEEF HERE,
GONNA ADD THIS TO SOME OLIVE
OIL. YOU GET THAT NICE SIZZLE AND I
ASSUME YOU COULD EASILY SWAP THAT OUT WITH
TURKEY OR YOU CAN EVEN GROUND CHICKEN. YEAH,
WHATEVER YOU GOT IT FINE. AND I’M GONNA ADD IN OUR BELL
PEPPER HERE AND THEN CAN YOU ADD IN THAT DICED ONION AND SOME
GARLIC FOR ME. SO THAT’S IT. THAT’S IT. SO, YEAH, YOU GOT TO START
COOKING THIS DOWN. YOU’RE GONNA
BROWN IT. HOW MUCH GARLIC IS IT? I MEAN, HEY, I LOVE GARLIC. ALL
ADD IT IN. ALL RIGHT. ADD AS MUCH AS YOU WANT IN
THERE. AND THEN THIS IS WHEN WE GET
INTO THE FLAVORS, LIKE WE’RE
GONNA ADD IN TWO SAUCES. SO IF YOU HAVE TACO TUESDAY
TONIGHT, OF COURSE, YOU SHOULD
HAVE SOME LEFTOVERS, SALSAS ADD IN THE RED AND THE
GREEN. THAT’S GONNA GIVE US AMPLE
FLAVOR HERE. YEAH. THE CHUNKY, THAT TEXTURE OUT THERE. I THINK YOU PLAY AROUND WITH SALSA, RIGHT? WE’RE GONNA ADD IN THIS SALSA
AND THEN WE’RE GONNA ADD IN SOME
TACO SEASONING. SO YOUR STORE BOUGHT TACO STORE BOUGHT, GET IT IN THE LITTLE PACKET AND
JUST TOSS IT ALL TOGETHER WITH
SOME CHICKEN STYLE. WHAT’S THE WORD AL? IT’S VERY GOOD. OH MY GOSH. SO YOU’RE GONNA COOK
THIS TOGETHER. THIS IS OUR SWAP. THE MAGIC OF TV. YEAH. LOOKS REALLY GOOD. YOU’RE
GONNA LET THAT KIND OF IT UP INTO THIS AND THEN WE’RE
GONNA START ADDING IN OUR
ADDITIONAL TEXTURE. WE’VE GOT CREAM OF MUSHROOM. IT IS. I KNOW IT MAKES IT SO CREAMY. YOU THROW IT INTO EVERYTHING, WE
THROW IT INTO EVERYTHING AT MY
HOME, EVERYTHING MUSHROOMS, THROW IT INTO EVERYTHING. IT
MAKES EVERYTHING SO MUCH BETTER. WHY DO YOU LIKE IT SO MUCH? IT’S SO CREAMY. IT ADDS SO MUCH
RICHNESS ALONG WITH LIKE THE
SOUR CREAM IN THIS. IT REALLY MAKES THAT TEXTURE SO
GREAT. YEAH. AND I LOVE ANYTHING WITH
MUSHROOM TOO. WE’RE GONNA ADD IN
SOME BLACK BEANS. TWO GRAB THAT, ADD THAT IN AND OF
COURSE THE SOUR CREAM I WAS
TALKING ABOUT, THROW THAT IN TOO FOR THAT EXTRA
RICHNESS AND THAT TANG. AND THEN WE’RE GONNA ADD IN SOME
CHEESE. YEAH. GET THAT IN THERE AND WE’RE GONNA STIR THAT
TOGETHER AND THEN THIS IS WHEN YOU GET
THE KIDS INVOLVED OR YOU CAN GET RID OF LIKE YOUR
MORNING AGGRESSION. I’M GONNA HAVE TO LIKE AND I’LL
JUST GO FOR IT AND YOU KNOW, GET THAT OUT THE I KNOW HE’S LIKE, I’M TAKING
THAT OVER. RIGHT? CRUNCH THAT TOGETHER. THIS GOES IN THE PAN IN. YEAH. AND THEN YOU JUST START
BUILDING IT AND THIS IS WHERE WE
GET INTO OUR CASSEROLE. IT’S ALMOST LIKE A LASAGNA.
YOU’RE GONNA JUST LAYER IT UP. THE BOTTOM LAYER IS DORITOS OR
WHATEVER YOUR CORN CHIP IS. YOU CAN DO THE ONE DORITOS FRITOS LIKE WHATEVER YOUR NAME
ARE, THE FLAMING HOT, YOU KNOW, GET SOME SPICE IN THERE LIKE
WHATEVER YOU LOVE. LIKE YOU CAN REALLY ADAPT THIS
AND MAKE THIS INTO WHATEVER YOU
LIKE. IT’S LIKE A LAYER DIP LIKE YOU BAKE IT OFF AND YOU GET
ALL THOSE TEXTURES, YOU GET THE CRUNCH AND YOU GET
THAT CREAMINESS ABOUT 30 MINUTES AND THEN YOU’RE
GONNA ADD SOME CHEESE ON TOP
DON’T ADD THE CHEESE AT THE BEGINNING AND PUT THE FOIL
OVER IT BECAUSE IT’LL STICK TO
THE FOIL. YEAH. SO DO IT, TAKE THE FOIL
OFF AND THEN JUST ADD THE CHEESE
AND THEN LET IT GET UP AND THEN IT COMES OUT, I GOT THIS NEW COOKBOOK. I’M LIKE, OH MY GOSH, IT’S
CALLED EVERYDAY GRAND. AND IT’S ALL ABOUT JUST LOVING
AND ENJOYING EVERY SINGLE MOMENT
OF LIFE. LIKE I WANTED TO JUST MAKE A
BOOK THAT JUST MADE EVERYONE
HAPPY, RIGHT? FINDING SO MUCH JOY AND JUST
BEYOND THIS HOLIDAY, IT’S LIKE GOT A GOOD HAIR DAY CELEBRATE. I THINK AL ENDORSED IT. I WAS SO
GRATEFUL TO HIM. I MEAN LIKE, HEY, YOU CHANGED
THE TIRE CELEBRATE. YES, SHE LOVES IT. IT’S SO GOOD. THANK YOU. THANK YOU. THAT’LL EARN YOU BROWNIE POINTS. WE’VE GOT JOCELYN DEREK ADAMS
FROM GRAND BABY K’S GOOD
MORNING, JOCELYN. GOOD MORNING. HOW ARE YOU TODAY?
WELL, I’M GONNA BE ALL THE BETTER FOR
THIS PERFECT BROWNIE RECIPE. LET’S GET STARTED ON THE BATTER. YES. SO I’VE GOT SOME MELTED
BUTTER IN MY MIXER HERE AND I’M
GOING TO ADD IN TWO SUGARS. THIS IS WHY THESE ARE SO PERFECT
BECAUSE THEY HAVE THAT GREAT
CHEWY CONSISTENCY. SO I LOVE TO USE BOTH GRANULATED
SUGAR AND BROWN SUGAR. YUM. YEAH. YOU KNOW WHAT IF YOU REALLY WANT
TO GO CHEWY, YOU GO DARK BROWN IF YOU WANT
LIKE A NICE SORT OF, KIND OF IN
BETWEEN BALANCE, THEN GO WITH THE LIGHTER. I DIDN’T KNOW. SO I WANT TO GET THAT MIXED
REALLY, REALLY WELL. AND THEN I’M GOING TO START
ADDING IN MY EGGS. I’VE GOT TWO EGGS AND THEIR ROOM
TEMPERATURE. THAT’S VERY
IMPORTANT. AND I’M GOING TO ADD THEM IN ONE
AT A TIME INTO OUR BATTER. JOSLYN. AS YOU’RE MAKING THESE, I, I MADE THESE WHEN YOU WERE
SUPPOSED TO BE ON A COUPLE OF
WEEKS AGO BUT HAD A POWER OUTAGE OR SOMETHING
AND I MADE THEM BECAUSE THEY
SOUNDED SO GOOD. AND I’M NOTICING THERE’S A
COUPLE OF THINGS THAT I DIDN’T
QUITE DO. RIGHT. AND I LOVED THEM THE FIRST TIME
SO I CAN’T WAIT TO DO IT AGAIN.
YOU SAY LIKE THE EGGS, IT’S LIKE A FULL PROOF RECIPE.
PRETTY MUCH LIKE, YES, THE
WHISKING OF THE EGGS. I FIND THAT PEOPLE LOVE THAT
CRACKLY CHOP ON A BROWNIE AND THE WHISKING OF THE EGGS IS
SO KEY TO THAT. IF YOU WHISK THEM REALLY,
REALLY, REALLY WELL, LIKE TAKE
SOME TIME WITH THAT, YOU’LL GET THAT PERFECT JUST PRACTICALLY TOPPED AND THEN
YOU PUT IN THE FLOUR. RIGHT? I DIDN’T EVEN REALIZE YOU CAN
OVER MIX FLOUR, BUT I GUESS YOU
CAN. YES, YOU CAN BECAUSE AS SOON AS
YOU START TO GET THAT FLOUR IN, THAT’S WHEN YOU’RE GOING TO
ACTIVATE YOUR GLUTEN. RIGHT? AND WE DON’T WANT TOUGH
BROWNIES. WE WANT TO MAKE SURE THAT WE
JUST GET IT IN JUST ENOUGH TO WHERE IT’S KIND OF IN THE BATTER
AND IT’S SMOOTH ENOUGH AND THEN
STOP AWAY AND YOU’RE DONE. YEAH. YOU DON’T WANT TO WORRY
TOO MUCH ABOUT PUNCH. YOU WANT
IT TO BE NICE AND SMOOTH. BUT I FIND THAT PEOPLE SORT OF
JUST OVERDO IT. THEY’RE LIKE, I GOTTA GET IT
LIKE, PERFECT, PERFECT, PERFECT,
PERFECT. AND IT’S LIKE YOU DON’T NEED TO
WORRY ABOUT THAT. IT’S PERFECTLY FINE TO JUST DO
IT THAT WAY. AND JOCELYN REALLY QUICKLY PUT
THEM IN THE PAN TO MAKE SURE
THEY COME OUT CLEAN. WHAT DO YOU DO WITH THE PAN? AH, YES. SO LOVELY TIP. HERE. I LOVE
TO ADD MY PARCHMENT RIGHT INTO
THE PAN AND HERE IS MY SWAP OUT OF MY
BATTER AND THIS ACTUALLY HELPS. SO LIKE WHEN YOU’RE DONE WITH
THE BAKING, YOU CAN PULL THIS RIGHT OUT OF
YOUR PAN WITHOUT HAVING TO LIKE GO THROUGH ALL
THE CRAZY MESSINESS. THAT’S YUMMY. AND THEN WE’RE MAKING ICE CREAM MAKING ICE CREAM AFTER YOU MAKE
THE PERFECT BREAD, YOU’RE MAKING IT EVEN BETTER. YEAH. SO LIKE IT IF YOU HAVE ANY
LEFTOVERS AND THAT’S SOMETHING
THAT I FIND LIKE, I USUALLY DON’T LIKE PEOPLE WHO
GOT BROWNIES AND THEN THEY’RE
GONE IN LIKE TWO SECONDS. AND I’M LIKE, HEY, RIGHT, EXACTLY. LIKE IF YOU ACTUALLY HAVE
LEFTOVER BROWNIES, THEN THIS IS
LIKE A FUN THING TO DO. I’VE GOT TWO TYPES OF ICE CREAM
HERE AND I JUST GRAB SOME OF MY LIKE TWO PIECES OF BROWNIE
OR YOU CAN SPLIT THEM IN HALF. IT IS LIKE A THINNER CONSISTENCY AND I JUST GRAB AN ICE CREAM
SCOOP ADD RIGHT TO THE CENTER OF THIS
BABY. IT LOOKS GOOD. JOCELYN,
YOU ARE LIVING RIGHT. IT’S SO BEAUTIFUL THIS MORNING.
CAN I JUST TELL YOU THAT YELLOW?
THANK YOU. HEY, JOCELYN. REALLY QUICKLY. THE BROWNIE SANDWICH. COULD YOU, COULD YOU MAKE TWICE
THE BATTER AND FREEZE THE BROWNIES AFTER
THEY’RE BAKED? WELL, WHAT I DO IS I TAKE THE
LEFTOVERS AND I JUST, WHENEVER I
HAVE THEM, I TAKE TWO PIECES OF BROWNIE OR
I SPLIT A BROWNIE IN HALF AND THEN I JUST ADD THE ICE
CREAM RIGHT TO THE JOCELYN. THANK YOU SO MUCH. GREAT TO SEE YOU. THANK YOU SO MUCH. OK. DOKE FOR THESE
RECIPES. HEAD TO TODAY.COM/FOOD ADAMS IS HERE TO SHARE THE SWEET
AND SIMPLE RECIPE. WE DON’T CARE IF IT’S WINNER. WE
WANT KEY LIME PIE, KEY LIME PIE. YES. OK. WE LOVE KEY LIME PIE. AND
YOU’RE SAYING, COOK IT ALL YEAR
LONG. WHO CARES? BAKE IT? OH MY GOSH. WE MAKE IT FOR
CHRISTMAS. WE MAKE IT FOR THANKSGIVING LIKE
INSTEAD OF LIKE THE TRADITIONAL
PUMPKIN, YOU KNOW, WE ALSO HAVE THIS NEXT
TO THE SWEET POTATO PIE. OK, BECAUSE MY DAD ABSOLUTELY
ADORES IT. SO I’VE GOTTA MAKE IT YEAR ROUND
ALL THE BEST PART. I ALWAYS THINK OF A KEY LIME PIE
IS THE CRUST. THE CRUST HAS
GOTTA BE ON, LET ME GET IT STARTED. OH MY GOD. YES, I AGREE. SO,
I’VE GOT SOME GRAHAM CRACKER
CRUMBS. YOU CAN ALSO JUST BUY SOME GRAM
CRACKERS AND GRIND THEM UP IN
YOUR FOOD PROCESSOR. I’VE GOT A LITTLE SUGAR BECAUSE,
YOU KNOW, WE’RE GETTING SWEET
HERE AND THEN I’VE GOT SOME MELTED
BUTTER AND I’M JUST GONNA DO A QUICK
WHISK AND GET THOSE ALL
COMBINED. AND THAT’S OUR CRUST. HOW EASY WAS THAT? RIGHT? YES. SO I’M GONNA MIX THAT ALL
TOGETHER, LET THAT KIND OF
BECOME LIKE WET SAND, LIKE THAT KIND OF CONSISTENCY. AND THEN I’M GONNA POUR THAT
RIGHT INTO OUR PIE PLATE, WHICH I ALSO LIKE
SPRAYED WITH A NON STICK SPRAY. JUST GET THAT IN THERE. YEAH. YEP. YEP. AND THEN I’M
JUST GONNA START PATTING DOWN. YOU CAN PAT DOWN WITH YOUR
HANDS. YOU CAN ALSO USE LIKE A
MEASURING CUP AND ALSO GET THAT
REALLY SMOOTH IN THERE. THIS IS WHAT I LIKE TO DO IT A
LITTLE BIT, YOU KNOW, MORE
PROFESSIONAL. SO YOU GET IT UP BY PUSHING IT UP
LIKE THAT. YEAH, YOU JUST START PUSHING IT
UP THE SIDES. SO WE’VE GOT OUR CRUST TO BAKE
IT FIRST. IS THAT TRUE? YEAH. SO I LIKE TO BAKE MINE FOR ABOUT
MAYBE LIKE 10 MINUTES JUST TO KIND OF GET LIKE A NICE KIND OF
GOLDEN COLOR ON THE OUTSIDE. AND IT ALSO KIND OF SETS IT UP A
LITTLE BIT MORE TOO. SO WE’RE GONNA PRETEND LIKE WE
BAKED THIS ONE AND WE’RE GONNA GET TO OUR
FILLING LIKE REALLY QUICKLY. YOU
CAN GET ONE. HEY, STEVE HERE. WE GOTTA PLAY THE TV GAME.
SO WE GOTTA GO FAST. SO I’M
GONNA GET TO OUR FILLING. I’VE GOT SOME SWEET AND
CONDENSED MILK HERE. I’M GONNA
ADD THAT. RIGHT. OH YEAH. I LOVE THE LIKE UH THICK, THICK. IT’S LUSCIOUS, IT’S
CREAMY. THIS IS LIKE THAT SECRET
WEAPON IN YOUR KEY LIME PIE THAT GIVES
IT THAT BEAUTIFUL LUSCIOUS CONSISTENCY. AND I’VE GOT SOME EGG YOLKS. WE’RE GONNA SKIP THE WHITES. WE’RE GONNA JUST THE EGG YOLKS
GONNA MAKE IT SUPER RICH AND DELICIOUS AND ACTUALLY
LIKE A NICE MOIST TEXTURE. AND THEN I’M GONNA ADD IN JUST
TWO MORE INGREDIENTS. OF COURSE,
OUR KEY LIME JUICE GROCERY STORE YOU CAN BUY KEY LIME JUICE
AT THE GROCERY STORE EASILY RIGHT ON THE SHELVES. OR IF YOU WANT TO TURN THIS INTO
LIKE A LEMON, YOU KNOW, BAKED
PIE. YOU CAN EASILY USE LEMON JUICE
TOO. CAN I ASK A QUESTION THAT WAY TOO? IS, IS KEY LIME JUICE, LIME JUICE? IS IT JUST LIME JUICE? IT
TOTALLY IS. NO, IT IS. THERE ARE
DIFFERENT KEY LIMES. THEY’RE LIKE THE LITTLE SMALL
LIMES THAT YOU’LL SEE THOSE
SPECIALTY LIMES VERSUS LIKE THOSE BIGGER LIMES
THAT YOU SEE IN THE GROCERY
STORE. THE KEY LIME, IT WOULD TAKE YOU A LONG TIME TO
JUICE ALL THOSE YOU HAVE TO WAIT FOR THE ACTUAL
KEY LIME JUICE. YES. YES. KEY LIME JUICE. I WANNA GRAB
THAT INSTEAD OF THE LIME JUICE AND THEN FINALLY JUST A LITTLE
VANILLA AND I’M JUST GONNA WHISK ALL
THAT TOGETHER UNTIL IT COMBINES AND IT TAKES LIKE A
COUPLE SECONDS. AND THEN HOW DO YOU MAKE IT
GREEN? YOU DON’T MAKE IT GREEN. SO WHEN YOU SEE PEOPLE WITH LIKE
THE GREEN ONE, THEY’VE ADDED LIKE FOOD COLORING
TO THAT. YEAH. THAT IS NOT LIKE A
TRADITIONAL LIKE REAL. WE DON’T PLAY AROUND WITH THAT.
I SORT OF LIKE IT JUST LIKE
THAT. RIGHT. YEAH, THIS IS HOW YOU DO IT,
RIGHT. THIS IS THE CONSISTENCY. THIS IS THE LOOK, THIS IS WHAT YOU WANT AND WE’RE
GONNA POUR THAT RIGHT INTO
BEAUTIFUL. LOOK AT THAT. I JUST LIKE TO THE POURING. I WISH I COULD LOOK. THAT’S IT. I MEAN WE GOT VALENTINE’S DAY COMING UP AND IF YOU YEAH, YOU BAKE THIS BABY. IF YOU HAVE LIKE A DEEPER PAN,
JUST MAYBE DOUBLE THE FILLING
TOTALLY UP TO YOU. AND THEN IF YOU WANNA DO THIS
BEAUTIFUL VARIATION THAT I HAVE
HERE, THIS IS MY RASPBERRY KEY LIME PIE. IT’S GORGEOUS.
RIGHT? AND YOU JUST GOT A LITTLE WHIPPED CREAM
ON TOP. YEAH, I JUST ADD A LITTLE
WHIPPED CREAM ON TOP HERE. I JUST USE SOME MELTED RASPBERRY
JAM AND I KIND OF JUST SPOON IT
OVER. MAKE IT MARBLE DRIZZLE. YEAH. AND THEN, AND IT JUST ADDS
SOMETHING SPECIAL TO IT OR YOU
CAN BAKE AS IN HOW LONG DO YOU? AND I JUST KIND OF JUST UH YOU BAKE FOR ABOUT 1015
MINUTES MAX AND THEN IT COMES OUT LIKE THIS. THANK YOU. THANK YOU BABY CAKES. THANK YOU, JOCELYN. THANK YOU. AND FOR THIS RECIPE HEAD
TODAY.COM/FOOD. >> Fall means football and for
real fans. Gameday action doesn’t just happen here.
It starts outside the stadium at the tailgate for hours.
Even days before kickoff, fans huddled together for a
celebration filled with food, fun and of course football.
You get to be here and see your favorite players to the bank. >> Patel Gate is probably the
next 2 food, friends and family >> Meet Alfredo and Christina
can do just ions. Fans who love celebrating every occasion with
their friends and family. But one party they’ve never
thrown a tailgate for their beloved team. So we are going
to teach them how with the help of 2 great coaches. We’ve got
former football player and chef to buy stores and and shop.
Today editorial director Adrianna brought they’ll be
giving our couple the Play-By-Play on game day
recipes and equip and hacks so they can throw their very first
tailgate right here at MetLife Stadium. Let’s kick off this
football season with the ultimate celebration was to 3
last 2 days. I’m here in Linden, New Jersey
to meet Alfredo. And Christine can do. We’re going to help
kickoff planning their first ever tailgate Alfredo. He’s been a DJ for 20
years. So he certainly knows how to have a good time.
And Christina, she loves to host. She says that food brings
people together. So let’s see if they can handle
this challenge. You guys all know that I’m a Pats fan, but I
think this time around, I’m rooting for that. >> So happy to have you here.
This is a wonderful thank you for hosting me. It’s a pleasure
to come on and you want to show my wife Christina. I whipping up a little snack for
looking up. Some guacamole almost done. So welcome is
actually one of our fare like Game Day snacks. I mean, what
is your secret? I just never looks that fresh and delicious.
Actually embarrassing say I did end up going to 4 different
grocery stores by the pickup because for us today. All
right. Well, there Aho is it about hosting that makes
you guys love it so much. Honestly for us is all about
like creating memories like seeing people happy. I like
hosting as far as like putting things together, planning it
proceed. As you know, she’s she’s a cook. So, you know,
she’s the kind of helps bring it all together. I’ve done my
rice and peas. It’s it’s a big hit from is actually my moms
recipe. So, yeah, I do it for all special occasions. And it
seems like some people like doing together. Would you say
it’s something you bond over? Oh, yeah. Oh, yeah. Absolutely.
Love it. Love it. All to tell them about that. You a lit up
the whole house. >> For the playoff team have
these like the up lights. I put my call throughout the
house and then like any time they scored something, we made
them strolled. You know, whether it’s like coming in and
like this is the right setting with lighting war, you know,
with the right amount of food or whether we have like
decorations up. I think it’s like to see people’s reaction
like it’s so fulfilling. >> You guys are coming up in
the 5th anniversary, right? Yeah. October. Did you guys me?
We actually know each other from since we were younger, but
I was always the little sister. Ali always hung out in like
similar groups. But fast forward, many, many years, like
only 15 years. The I needed a >> DJ for my little sister.
She 15. So they hired me in the party was great and then come
to that. You know, after that comes, Christina, he said, take
my number. And I said, well, I can’t begin, looks a little
unprofessional ocean, my number and called it and reached out
and eat out. >> And I asked him on a day
when actually to be your boyfriend. Haha here you are
now about to celebrate 5 years. Thinking back to your wedding
night. What was your wedding like? We just wanted of
parties. So it was a lot of music. A lot of food is just
happening. How Hans Henri you both with planning. He was very hands on. I
actually didn’t do anything aside from pick my dress.
It just came naturally that like I do weddings like almost
every weekend doing almost 20 years. So he’s like exactly how
it is for you hosting parties. Now you have your plan, the
lighting that. Yeah, the whole situation and your hand on the
food. Yeah. To mine for try the >> No, please, help yourself.
Help is just looks so tuition. Help yourself. I even try em like nervous.
Let me try a while. So we’re surrounded by all
kinds of different memorabilia here. Important is football. You know
what it’s like? Are you a huge football fan? He is a big fan.
So Sunday football is like untouchable. Jim favorite
memory from James Game. >> What I like that picture
there with my with my dad. So it was the first game home
game here after they won the Super Bowl. So it’s like where
they got their rings and they give up these that flag there. So it’s pretty memorable.
Is he the reason why you’re a Giants fan? Yeah, giants. All my teams are
pretty much. You know, that’s what we had on at home growing
up. And even now that, you know, world are sometimes go
watch a game at their house. You know, my parents, house and
really the last, you know, couple years. She’s a lot more
into it. Yeah, he’s been teaching me on the lake. >> You know the rules details.
Yeah. Yeah. Is there anything you say is missing from your
memorabilia collection? >> We action on any jersey.
You know, you can be the great to be able to have some jerseys
that, you know, we go to the games a little bit more
official. So have you been to tailgate before? Oh, yeah,
yeah. He’s spent actually big tailgaters probably coming.
It’s just basic right? Pick up trucks and drinks. Don’t you
know, they do grow stuff. But I mean, I’ve seen stuff. I’d like my
life that I think people are like go over the top. I wanted
to always wanted to be like, put something together like
that. And why do you want to do this? I think like, you know,
tell gauges, allows for, you know, a great gathering.
I think it’s just brings, you know, the more we bring
together, the better the energy. >> Well, this is right up.
Your alley yet during the party’s only is it had to do
was find an excuse to having to make that you guys. This has
been so much fun. I’ve no doubt this whole tailgates going to
go off without a hitch. They do have 2 friends. I want to bring
in. We’ve got chef to bias towards and we also shop today,
editorial director, Adriana Brock. So great. Obviously
you’re going to handle all the gear that you’re going to need
to again. And Christine, you’re going to handle the food
you can. So I just want to thank you guys so much for
hosting me. This has been so much fun and accounts. You guys
come up with some thinking that >> Those work on the 4 storms
for those avocados and show us. I want to one airport is. >> Coming up, move over burgers
and hot dogs. Christina teams up with chef Tobias to Cook a
dish that will score big before the game. freight out who love to throw a
good party but have never hosted their own tailgate until
now. I’ve team them up with 2 coaches who will help them
throwing epic party for step. Christina meets with chef and
former football player to bias towards it to tackle the game
day menu. Welcome to make it to you. What are we doing? 5 for
still great. I do know that. I want to make my own and do
it. >> It’s my moms recipe. OK?
So rise up. Yes. Rise in the price and he will have this
amazing recipe is it is a moderate is true for for the
rise up that think you really enjoy all amazing yet. So let’s
get started. >> First I want to do is we
need to sober schools. That reason why we’re so can I ask
you is because we don’t want the flame from the river to
burn the students while they’re on the grounds that got to
stop. This guy was in here. So now let’s make the marinade
for certain extent. Starting off with have gone to close of
it is stuff that just rough chop. Now that thing you have
you shared the outfield before. >> I mean my way, I don’t ways. >> Anyway, words, we want to
take the Rams in the seas out of it. So we get rough chop
that. And as we know, we’ve got that on the 3rd cup of of all.
And now we had all seasons less that out. Brown sugar. I have part of the hour.
All right. Paprika, cumin and chili powder. The finish it
off. So now lasting less than a pepper top on this. Didn’t stop this to the
grind, OK? So now as mayor in a U.S.
are so we’re using jumbo shrimp with that a long. But at the
tailgate, we’re going to make sure we take the tails off.
So people throat held every way that you’re looking now to a
party like what’s going on over here. Let’s take a marinade. It’s good to smallest patients. And now let’s make sure we
called the shrimp 6 over. Okay. Now let’s wrap it
up so we can let it soak in Marion. >> I think that’s it for so
long. >> So it serves almost the
marinade. Now, most important thing for me is always in the
Zimbabwean plaza. Setting up to Garner says that we will have
to go on to serve your favorite part. Tequila is so this quarter, our
lives as this goes straight down the middle and now we’re up top so on. That’s the that’s so now we get
a Pulitzer and skill or not to start to skewer House rent and
you show the first one. We’ll go here and interest boom. There we go to trial that because it has. >> Fix your 1, 1, cycle.
You know, it’s funny because my husband always tries to cook
the shrimp on the ground and he ends up overcooking them. So so maybe I can teach you
something he doesn’t get so not >> One of the husband, but I
don’t. >> One more that that’s one.
Okay. That’s one of those the vessel. Oh, gosh, OK, we’ve got a lot of wedges.
We’ve got a slot row that U.S. troops cure the nice summer and
it was a okay. He did to a structure. Let’s go. >> Oh, awesome. A check ground.
Yes, this right here is how we’re going to start Coles.
Yes. >> A couple of these in there. Light from the bottle that is go for about 15
minutes. >> So how do you know? It’s
like ready to use on the ground once the coast from great.
I mean, they’re fully lit. They always hot in there where
the use. >> Due to size and price over
hot side. And then we’re going to a warm side, OK for now.
All right. Off or that form out, mister, it will pour a
little bit out. We get in certain topics. So not at the surface is
completely hot right now is at >> People look at really think
that it’s so hard to. It’s really nice when the dust more
paying attention, they can show you the flames. Don’t really
kill you. Whatever it is that you could. Rice says we’re
cooking. Sure. It takes 2 to 3 minutes on each side, flip it
over and we can easily move into our wants. >> So we’re having a secure is
a super easy oh, there you go. So please.
So he’s seen some started certain color. Yeah, or from
the charcoal home and that’s going to play okay. And that we
finished with cilantro. I want to do the honors in the
2 travel of that area. >> Like that. That is good.
The new groom Estan bajando my God. I have to chase a sloth
pushes back on. Of course. >> We’re fully cooked. She told
me but I was messy, though. A little secret about overcook
isn’t sure. >> Oh, wow. These are super
simple. Good day to see this ready. John Abroad Spring.
You tailgate yet. We have seen a good time and I can’t wait.
I’m looking forward to it can be fun. Let’s go. >> And when we’re back, today’s
Adrianna brought Cook sprayed up with gear. That will take
his delegate to the next level. getting ready to throw their
first tailgate for their friends and family to buy his
doors and said Christina up with the main course that sure
to wow. Now it’s for a toaster. He’s meeting with today’s own
Adriana Brock to gear up for the big day. >> It is so good to finally
meet. It is much for coming. Thank you so much for having
me. I am so stoked for this whole gay. But before we get
started, talked to be a little bit about your fandom, full
disclosure. I’m the Philadelphia Eagles. And this
is a little tough for me, but I’m not going to hold it
against. Yeah. >> You know, I was born into
it, you know, and I just kind of, you know, carry that
tradition on. I heard you got Christina into. She was like,
you know, of like sort of outside fan. >> That’s so funny because when
I first met my husband, I wasn’t really into football.
And I met my husband. He’s from Philadelphia out. She’s like a
diehard fan now. I’m just so upset. So I kind of hear where
you’re coming from. And you know what, the next pope you
throw it. >> Bill Gates, the least I. >> So let’s get started.
We’ve got you hooked up and I walk you through some of my
favorite things. Your background is you’re a DJ.
So I’m assuming you’re bringing a playlist, right? You don’t
have to love your DJ equipment or any big speakers. This
little guy’s the soundcore by anchor and it has a little
handle. Very easy to carry around it. Packs a serious
punch. Yeah, I mean, talk in sound waves like 98 decibels,
super loud. What’s really cool about this to not just a part
of led. It is also completely waterproof. So when you bring
this to your tailgate, you don’t have to worry about
Bill’s Ness. Is any of that snow? You never know exactly. Having a canopy is a really
important part of a tailgate, right? I’ve got this SUV,
tailgating canopy that actually attaches to the rear lift gate
of your SUV. So it kind of does half the work for you. You’re
making use of not just your car being parked. That thing you
can make use of your trunk as well. >> 10 years. >> Looks good. It was pretty
easy. Said yes. So we’ve got the tunes. We’ve got the
canopy. Let’s talk seeding. Okay to check out this to
Cedar. Little Love. Sea cows. Never seen it. So set up.
Yeah. Let’s test it out. Having these feels good.
Yeah, it’s pretty comfortable. Roomy enough for most
importantly has a couple there who would’ve thought Eagles fan
and Giants fan just enjoying a little town. This will bring us
good luck. You know the Eagles. Good luck. All right. I’m not sure that that’s not
too bad. All right. Let’s come over here. So there’s nothing
worse than overcooked. Undercooked meat specially at a
tailgate of. So check this out. This small little tiny meat
thermometer. You connected to the app and that way. You guys
can set it and forget it so that it will alert. You say
hey, food, ready? Pretty cool. And I see a charge is right in
this case charges right in the case. Speaking of set it and
forget it, something you can do wire hanging out games. Gays
are a must for I try to put all the games in the middle of the
tailgates gets people up and away from Lake food and the
drinks and served to sitting down and get them into the
action. Follow me over here. I’ve got this awesome portable
your palm states. Well, this is really great because then you
don’t have to use when you’re tables that you’re using for,
like your buffet, your drinks and food is a tight little test
tube. So this is going to get a little friendly competition
going with your guests as well. Another one that I know you
guys like is the stacking blocks. This is a great one
because it’s a life-size version. It’s not the tiny one. All right. And last but not
least I got cornhole for you guys. And this is a really cool
said because such a classic, it’s such a classic and its
football theme that comes with these blue and red gloves, you
know, with that this logo on them that I can’t really
recognize. >> I love the field to us.
So we’re going to put our skills to the test. A little
friendly competition is like and we’ll see you and I know
the game will be listen. I’m sure it never missing an
ice cold beer. >> Yeah. Well, come on out.
Check this out here because we have all my goodness. Yes, I
would love one. I was telling Frey, do cold drinks are so
important. So these cruises are really awesome because they
coming up half are under $15 and you want to keep your hands
dry and your beer icy cold. If you’re holding a cold drink,
what else is better than that? >> We only think about all the
stuff. I think everybody so that let’s cheers to that.
You guys. >> All right. Now after all
that hard work prepping for your tailgate. Now the easy part is here. Let’s
pack up the car and get it ready for game day. >> When we’re back, it’s game
day as Fredo in Christina put all their hard work to the test
when they host their very first tailgate. Giants fans, Christina and
frayed or ready to kick off their very first tailgate.
They run the plays with their coaches to buy a stores and
Adrianna Brock. Now it’s time to put it all together with a
score. A touchdown and throw the ultimate tailgate. Let’s
find out. All right. You ready? Let’s go to our couple is warming up.
Making sure everything is set before their family and friends
arrive. Putting their coaches tips to
the test. >> This is where we belong in a
giant tailgate party. >> I couldn’t wait to check in
with them to see how they’re doing to get the party started. >> What you think this attack,
what do you guys think that I mean, I’ve been thinking
about it until after I point. All right. I’m going to get
some food here. This is so awesome. He’s the champ. This is going
to. >> Like every great host
Christina’s on the grill to make sure the tailgate spread
is covered. >> I think they look good.
They look good. They needed to follow the steps. I sure did.
And we’ve been around the 2 minutes that side, honestly, I
think I think that so let’s the I’m she was hungry to really
taste it. >> I think where I I I hear
you’re tasting. Then we to try the okay, hot off the
grill off. There you go. He tried to shares of that. Your best bet of. >> Christina scored with the
food. Now it’s time to see how frayed is doing with the fun
and games. And it looks like the competition is heating up
with coach Adrianna. You can get paid by Nagle span. >> I mean, unless you win this
round right now, he’s got to wear a Giants jersey. I that I that I >> You know what they say on
any given Sunday, any team can win. >> But today’s Real winners,
Christina and Freight seeing casino Hostess Tailgate is on
the scene. >> Our Dream come true. This
tailgate is super exciting, some with my friends and my
family. So it’s always a good time to get to get together. All right, guys, we’ve when you think that. >> Good. I think I think it was
amazing. And the food is great >> Days. You did such a great
job. Thank you. And you got all day. I’m sorry. I lost all my
heart is broken, but not so much fun. You know, in honor of
this moment here that we’ve all had here at MetLife Stadium.
I got to bring in a good friend of mine. We’ve got Mister
Howard Christ. >> That’s right. Giant legend
Howard Cross a tight end for 13 seasons, Super Bowl champion
television host and now the voice of the Giants. goes like you know what?
I’m glad you guys are doing it outside. How much and enjoy the
inside. There’s a couple tickets. >> But again, inside the
Georgia game breaks in this part of the U.S.. >> I don’t think the
celebration since stop here. We want to keep the surprises
kind of one thing you mentioned in your basement from your
memorabilia while that’s missing couple of jerseys,
coach. Just. >> Haha. When a guy’s got to
first, you want to have a good time.
What? >> He get there. You got your
family guy. And and you know, fun season. That’s right.
So and that kind of, you know, come. But that’s not something.
That’s right. You got it. >> want to throw your own
tailgate scan the QR code at the corner of your screen, shot
all the products for sharing with you today. And just so,
you know, today may earn a commission on purchases made
through the QR code. Our links on today dot com OK. WHEN IT’S COLD OUTSIDE, THERE’S
NOT MUCH BETTER, NOTHING BETTER THAN A HOT AND
HEARTY BOWL OF CHILI IN THIS
RECIPE. IT’S JUST WHAT YOU MIGHT NEED
FOR A BUSY WEEKNIGHT. DINA DELISA GONSER IS AN AWARD
WINNING HOME COOK. SHE’S THE PERSONALITY BEHIND
THIS SHIT GIRL.COM, WHICH IS
SUCH A COOL CLEVER NAME. THANK YOU. HOW ARE YOU? THIS SEEMS LIKE THE PERFECT
RECIPE ESPECIALLY FOR TODAY. IT
IS LIKE IT’S LIKE FREE COLD. YOU GOT THAT CHILL ON YOUR
BONES, YOU WANNA GET IT OUT. SO
LET’S DO SOME CELLI. LET’S DO IT A LITTLE BIT
DIFFERENT TO THOSE TOMATO BASE. WE’RE
GOING TO GO FOR A WHITE CHILI WITH A LITTLE BIT
OF COCONUT MILK IN THERE. YOU’RE GOING TO START UP WITH
YOUR ONIONS AND YOUR GARLIC. WE’RE GONNA CHOP IT UP A LITTLE
BIT THERE AND WE’RE GONNA PUT THAT IN THE PAN
WITH A LITTLE BIT OF COCONUT
OIL, COCONUT OIL, COCONUT OIL, COCONUT OIL. I TELL YOU, I’M A BIG FAN
OF COCONUT OIL. THIS IS, THIS IS FOR YOU AND I LIKE TO SAUTE THE ONION
AND THE GARLIC JUST TO GET A
LITTLE BIT. UM I GIVE IT LIKE TWO MINUTES.
23 MINUTES. YOU JUST WANNA MAKE SURE THAT
IT’S NOT THAT RAW ONION FLAVOR. GETTING YOUR SPATULA. IS, IS WHAT IS HAPPENING? IS THIS A DOG LIKE BARBIE? BARBIE CAME TO
VISIT THIS, THE AMERICAN GIRL?
OK. ALL RIGHT. SO, ALL RIGHT. SO WE HAVE THAT. YOU’RE GONNA, YOU’RE GONNA START THINKING THROW IN SOME OF YOUR SPICES. WE
HAVE SOME YEAH, THAT’D BE GREAT. MY SPATULA. YEAH. AND THIS JUST CUT YOU OUT. YOU PUT IT IN THERE. YOU COULD
PUT IT STRAIGHT IN. THAT IS NO
PROBLEM SUPPOSED TO GO ON, GO FOR IT. OR YOU CAN ALSO THAT ALONGSIDE THE ONION AND
GARLIC FOR A LITTLE BIT. JUST OPEN UP THE SPICE. THIS PROBLEM. IT’S JUST ALL GO IN
HERE, IT’S ALL, YOU’RE JUST
GONNA DUMP IT AND OH MY, WE’VE GOT SOME CHICKEN BROTH IN
THERE. WE’VE GOT SOME KERNELS AND I’M USING GREEN CHILI, GREEN CHILI. I LIKE A LITTLE
SPICE. HOW ABOUT YOU? WE LIKE IT BUT IT JUST KID
FRIENDLY OR NOT REALLY. IT IS
KID FRIENDLY. IT IS NOT SUPER HOT CHICK BUT YOU KNOW WHAT YOU COULD DO IS YOU COULD JUST TAKE THE
CHICKEN THAT’S IN HERE. THAT’S KIND OF FALLING APART AND
PUT IT INTO UM YOU CAN JUST MAKE A
QUESADILLA WITH IT. YES, THAT’S WHAT WE DO. COME ON DOWN. WHAT’S THE, SO LOOK, WE’RE GONNA SHRED OUR
CHICKEN IS HOW YOU DO IT. CHICKEN IN A B YOU’RE JUST GONNA CLICK IT ON
AND IT’S GONNA DO THAT HARD WORK
FOR YOU. IS THAT JUST LIKE A ROTISSERIE
CHICKEN YOU BUY AT THE GROCERY STORE, YOU COULD TAKE ROTISSERIE
CHICKEN AND YES, YOU COULD USE
THAT AS WELL. AND AGAIN, LIKE I SAID, JUST
LOOK WHAT HAPPENED THERE. WE’VE NEVER SEEN THAT EITHER. WELL, LOOK AT THAT NEW
TRICK FOR THE NEW YEAR. SO HERE
WE GO. WE’RE JUST GETTING IN THERE. SO THIS IS, UM, THIS IS WHAT WE
UM RAISED DOWN. WE HAVE THE
CORN, WE HAVE THE CHICKPEAS. SO DO YOU END UP PUTTING THIS
CHICKEN IN HERE? YES. THAT GETS REALLY
SOFT. YOU PUT IT AND TAKE IT OUT, YOU SHRED IT UP AND THEN YOU PUT
IT ALL TOGETHER IN HERE WITH A LITTLE
BIT OF COCONUT MILK. ANOTHER COUPLE OF MINUTES. THAT COCONUT MILK. IT’S FOAMY. I KNOW. HOW ARE YOU? OH, IT’S GOOD. YOU GOTTA LOVE THE
FOOD YOU’RE WORKING WITH AND YOU’RE GONNA LET THAT COOK
DOWN UNTIL IT THICKENS A LITTLE
BIT. WHAT HAVE YOU DONE HERE? YOU PUT
IT IN A BAKED POTATO, YOU PUT IT IN A BAKED, YOU JUST NEED IT TO BE A LITTLE
BIT HEARTIER. WHY NOT? THIS IS
THE KIND OF RECIPE? THAT’S GREAT. EVEN FOR THE NEXT
TWO OR THREE DAYS. ARE YOU TALKING ABOUT AVOCADO? YES. WE’RE GONNA GO AND WE’RE GONNA
GIVE IT A NICE LITTLE SQUEEZE OF
LIME HERE. A LITTLE BIT OF JALAPENO.
DEPENDING UPON HOW HOT YOU LIKE
CHEESE. I MEAN, WHATEVER YOU WANT TO
DREAM UP TO TOP IT WITH YOU, TOP
IT WITH YOU GO FOR IT. IT’S SPICY AND DELICIOUS BUT NOT
TOO SPICY. THAT’S WHY I LOVE IT. SO, AND IF YOU WANT, YOU CAN EVEN DO
A LITTLE BIT OF SAUCE IF YOU WANT TO KICK UP THE
HEAT. I MEAN, THE SPICIER, THE BETTER FOR ME IT IS DELICIOUS AND HEARTY AND
YUMMY. THANK YOU FOR THIS REALLY GOOD. AND YOU CAN GET THIS RECIPE AT
TODAY.COM/FOOD. ALL RIGHT. THIS MORNING IN TODAY’S FOOD, A
HEARTY MEAL THAT’S PACKED WITH
NUTRIENTS. HEALTH JOURNALIST AND AUTHOR MAT IS HERE TO SHOW US A RECIPE FROM
HIS NEW COOKBOOK. IT’S CALLED
GENIUS KITCHEN. OVER 100 EASY AND DELICIOUS
RECIPES TO MAKE YOUR BRAIN SHARP BODY STRONG AND
TASTE BUDS HAPPY. THAT SEEMS LIKE A GREAT
COMBINATION. YEAH, THAT’S A LOT
OF PROMISE. BUT THE COOKBOOK DELIVERS IT. IT’S THE ONLY COOKBOOK I THINK
THAT CAN SIMULTANEOUSLY SHRINK YOUR BELLY
AND GROW THE BRAIN. I’M SUPER EXCITED FOODS IN PARTICULAR. WHAT IN
THIS RECIPE WOULD MAKE OUR BRAIN
SMARTER. OH MY GOD. EVERY ASPECT OF THIS RECIPE IS
CALIBRATED TO SUPPORT BRAIN
HEALTH AND MENTAL HEALTH IN ACCORDANCE WITH THE
LATEST AVAILABLE EVIDENCE AND IT’S DELICIOUS AS
WELL. YEAH. SO THIS IS A, A MOLE CHILI. A LOT OF THE RECIPES IN MY BOOK
ARE INTERNATIONALLY INFLUENCED
AND INSPIRED. AND SO WE’VE GOT OUR ANCHO AND
GUAJILLO CHILIES RIGHT HERE, BUT YOU ADD A LITTLE BIT OF
SPICE PEOPLE THAT EAT SPICY FOOD
EVERY DAY, HAVE REDUCED RISK OF EARLY
MORTALITY BY ABOUT 14%. SO IT’S YOU LIKE SPICY FOOD? THAT’S A,
THAT’S A NICE PERK, RIGHT? SO, WHAT WE WANNA DO IS WE WANNA
COMBINE THE MUSHROOMS WITH THE CHILIES,
BUT THESE ARE DRIED, THESE ARE
DRIED MUSHROOMS, MUSHROOMS LIKE DRIED. WE LIKE USING DRIED BECAUSE THEY
HAVE UH MORE OF AN UMAMI FLAVOR.
THE WATER IS READY. IT’S BOILING. THAT’S PERFECT. SO
WE WANNA DO, YOU WANNA DO THE HONORS. SO YOU WANNA PUT ABOUT A, A CUP
OF BOILING WATER IN THERE. AND TYPICALLY WHEN YOU’RE
PREPARING THIS RECIPE AT HOME, YOU WANNA LET IT SIT FOR 10
MINUTES. THAT’S PERFECT DRIED MUSHROOMS. AS COMPARED TO FRESH MUSHROOMS,
THEY HAVE MORE OF THAT UH UMAMI
FLAVOR, WHICH MUSHROOMS ARE KNOWN FOR
AND THE DARKER THE MUSHROOM, THE
MORE UMAMI FLAVOR. SO IT DOESN’T MATTER WHICH
MUSHROOMS SO LONG AS YOU’RE
USING. SO YOU LET THAT SIT FOR 10
MINUTES AND THEN YOU PUT IT IN A BLENDER TO PUREE
THE CONCOCTION. NOW, WHAT YOU WANNA DO IS YOU
WANT TO CHOP UP AN ONION. UH WE DON’T WANT ANY BLOODSHED
ON THE SET. SO I’M NOT GONNA DO
THIS LIVE. BUT UM BUT WE HAVE OUR CHOPPED
ONIONS HERE AND THEN WE’VE GOT DELICIOUS GARLIC
AND WE’VE GOT CILANTRO STEMS. WE DON’T WASTE ANY OF THE
CILANTRO. SO WE’RE USING THE STEMS WHICH
ACTUALLY HAVE A MORE POTENT CILANTRO FLAVOR
THAN THE LEAVES, THE LEAVES. ARE GREAT FOR OUR
GARNISH. THEY LOOK REALLY
BEAUTIFUL AS WELL. SO WE’VE GOT OUR CHOPPED ONION.
WE’VE GOT OUR CILANTRO STEMS.
WE’VE GOT THE GARLIC. GARLIC IS, BY THE WAY, A
WONDERFUL PREBIOTIC FIBER REALLY
GOOD FOR GUT HEALTH AND A LOT OF GARLIC. YEAH. YEAH. ALSO
KEEPS THE VAMPIRES AWAY. I WAS THINKING THAT. SO HERE WE HAVE A CROCK POT.
IT’S A VERY THICK POT. REALLY GOOD FOR EVENLY
DISTRIBUTING THE HEAT. AND WE’VE GOT OUR SLICED
BRISKET. NOW, I’M A BIG FAN OF GRASS FED
GRASS, FINISHED BEEF, BUT ANY
BEEF WILL DO. IT’S A VERY NUTRIENT DENSE FOOD,
RIGHT? SO WHAT WE WANT TO DO FATTY,
THAT’S OK. THAT’S STILL GOOD FOR GRASS
FINISHED BEEF FAT IS ACTUALLY
QUITE HEALTHFUL. YEAH, IT’S A, IT’S A, IT’S A
DECENT SOURCE OF OMEGA THREE
FATTY ACIDS. A GOOD SOURCE OF VITAMIN E AND
PRISTINE PROTEIN. SO YOU WANT TO PUT THE BEEF IN
THE POT LIKE, SO IS THAT OLIVE
OIL OR I USE AVOCADO OIL? IT IS VERY HEART HEALTHY AND A CHEMICALLY STABLE FOR HIGH
HEAT COOKING. SO WE WANT TO USE AVOCADO OIL. THERE’S NO WHY? AVOCADO OIL. WELL, IT DOESN’T IMPART A FLAVOR
LIKE EXTRA VIRGIN OLIVE OIL
DOES. SO IT’S FROM A FLAVOR
STANDPOINT, IT’S NEUTRAL, BUT
IT’S VERY HEART HEALTHY. IT’S RICH IN MONO, UNSATURATED
FAT. AND THE POINT OF THIS STEP
IS WE WANT TO GET A NICE CHAR ON THE OUTSIDE OF THE
BRISKET. WE WANT TO, WE WANT TO DEVELOP A CRUST ON
THE SURFACE OF THE BRISKET WHICH LENDS A
REALLY DELICIOUS MOUTHFEEL. SO, YEAH, YOU’RE DOING A GOOD
JOB. SO YOU WANT TO COOK THIS FOR A
LITTLE BIT, MAYBE ABOUT 10 MINUTES TO GET
THAT NICE EAR GOING. OK? YOU ALSO WANT TO THROW THE
ONIONS IN THE POT AS WELL. YEAH. GET YOUR HANDS DIRTY. LOVE
THAT. AMAZING. YEAH. SO YOU WANNA COOK THIS.
HOW ABOUT THE GARLIC? YEAH. THROW THE GARLIC, THE
STEMS, ALL THAT GOOD STUFF. LOOK AT
THAT. YOU CAN SMELL IT. THE GARLIC IS BECOMING FRAGRANT. YEAH. MIX IT UP. AGAIN, THE CRUST ON THE BEEF IS,
IS KEY. SO YOU WANT THAT UP? YOU WANT THAT UP? YEAH, YOU WANNA BROWN THAT UP
BECAUSE IT, IT LENDS A REALLY
NICE MOUTH DEAL. YOU DON’T WANT UH UH YOU DON’T WANT LIKE A UNIFORM
CONSISTENCY WITH BRISKET AND UM YOU CAN ALSO USE, YOU CAN
USE WHOLE BRISKET. WE DECIDED TO CHOP IT UP BUT A
WHOLE BRISKET WOULD BE EASIER TO
UM TO SHRED. WHAT ARE THESE, SOME OF THE
SPICES YOU PUT? SO HERE WE’VE GOT A LITTLE BIT
OF CUMIN. WE’VE GOT OREGANO AND WE’VE GOT
CHILI POWDER. SO YOU WANNA ADD THESE IN MY
OREGANO DOESN’T LOOK LIKE THAT. YEAH, THEY COME IN DIFFERENT, IN
DIFFERENT FORMS BUT TYPICALLY UM YEAH, WE, WE SEE SOME FLOWERS
ON THERE. BUT AGAIN, SPICY FOOD IS REALLY
GREAT FOR YOUR HEALTH IF YOU
CAN, IF YOU CAN STAND IT NOT THAT THIS DISH IS TOO SPICY. YOU’LL SAUTE THIS IN WHAT? YOU SAUTE THAT IN. YEAH, IT’S
ALREADY STARTING TO GET, I MEAN,
JUST SMELLS SO GOOD. WE ONLY HAVE ABOUT A MINUTE. I WANNA MAKE SURE. RIGHT. SO THEN WE WANT TO THROW
IN THE DICED TOMATOES. OK. WE’VE GOT A BIT OF A TOMATO
PUREE. THROW THAT INTO THE MIX. IS THAT
CHICKEN BROTH? WE’RE COMPRESSING TIME HERE AND
THEN THIS IS BONE BROTH BROTH.
SO BONE BROTH IS RICH IN COLLAGEN.
DOES IT TASTE THE SAME AS
REGULAR BROTH? IT UH IT TASTES SIMILARLY. IT’S
NOT SOUP BUT WHAT MAKES IT THE
MOLE? SO THE MOLE, WE ADD DARK
CHOCOLATE AGAIN. YEAH. SO WE, SO THIS IS THE
FINISHED UM IT’S ALMOST FINISHED. WE WANT TO
ADD THE DARK CHOCOLATE TO IT. THAT’S HOW YOU MAKE A MOLE. DARK
CHOCOLATE IS REALLY GOOD FOR THE HEART. YOU
STIR IT AROUND. DID I MISS THAT? WHERE DID THE
CHILIES AND THE MUSHROOMS GO? THE PURE? WE PUT, WE PUT THE PUREE, YOU’RE
MEANT TO ONCE YOU PUREE IT, YOU
PUT IT INTO THE OVEN OK, INTO THE DISH. SO BE SURE TO CHECK OUT HIS
COOKBOOK AND FOR THIS RECIPE WHICH IS SIXTY.COM/, A SUPER SPECIAL GUEST HERE FOR
TODAY, FOOD BRIAN BAUMGARTNER STAR IS KEVIN ON THE
HIT NBC SHOW. THE OFFICE AND OFFICE FANS WILL
DEFINITELY REMEMBER THIS ICONIC
SCENE AT LEAST ONCE A YEAR. I LIKE TO
BRING IN SOME OF MY KEVIN’S
FAMOUS CHILI. THE TRICK IS TO UNDERCOOK THE ONIONS. EVERYBODY IS GOING TO GET TO
KNOW EACH OTHER IN THE POT. I’M SERIOUS ABOUT THIS STUFF. I’M UP THE NIGHT BEFORE PRESSING
GARLIC AND DICING WHOLE
TOMATOES. I TOAST MY OWN ANCHO CHILIES. IT’S A RECIPE PASSED DOWN FROM
MALONE’S FOR GENERATIONS. I JUST LIKE BILL FOR THAT. WELL, GUESS WHAT BRI BECAME SERIOUS ABOUT CHILI. THAT IS SO FUNNY. SO NOW HE’S COMPILED, LISTEN TO THIS SOME OF HIS
FAVORITE RECIPES IN THE
SERIOUSLY GOOD CHILI COOKBOOK. HOW MANY RECIPES DID YOU SAY? 100 AND 77? I OPENED IT UP AND I’M LIKE, OK,
THIS, IF YOU LIKE CHILI, THIS IS YOUR MAN. IS IT TRUE BEFORE THAT SCENE? YOU
WEREN’T A CHILI GUY. I, NO, I, NO, I NEVER MADE CHILI
AT ALL AND I MADE IT ONE TIME. IT WAS LIKE
FOOTBALL SEASON. I POSTED IT
ONLINE. PEOPLE WENT NUTS. THEY WENT CRAZY AND I
THOUGHT OK, AND I STARTED
GETTING INTO IT. IT, IT, OH, THANK YOU. I’M PUTTING YOU TO WORK ALREADY. DONE. THE THING THAT’S FUNNY ABOUT
THAT SCENE IS IT WASN’T EVEN
LIKE THE WHOLE EPISODE. IT WAS THE 30 SECONDS AT THE
BEGINNING OF THE SHOW. THE SHOW. WELL, IT ALWAYS MAKES ME LAUGH
WHEN PEOPLE, WHEN I SAY TO
PEOPLE I MEET THEM, LIKE, WHAT’S YOUR FAVORITE EPISODE OF
THE OFFICE? AND THEY SAY THE, THE CHILI ONE CHILI IN ABOUT 90 SECONDS. SO HOW DO WE
GET STARTED? WE WANNA MAKE
KEVIN’S SIGNATURE CHILI. THIS IS, THIS IS MY RECIPE THAT
I HAVE. UH, I DON’T KNOW IF IT’S
AS FAMOUS AS MALONE’S. ALL RIGHT. YOU’RE GONNA GO THERE AND, AND NOW IT’S ABOUT, IT’S
ABOUT SHOPPING. OK. SO WE’RE GONNA CHOP VERY
CAREFULLY AND THEN WE’RE NOT GONNA CHOP THAT
CAREFULLY ANYMORE. WE’RE GONNA CHOP AND, AND WE’VE GOT SOME, UH, SOME
VEGETABLE OIL IN HERE. WE’RE
GONNA ADD IT ALL IN TO UH ALL THE POT. WE’RE GONNA PUT IT ALL IN THERE. AND HERE IS, HERE IS WHERE UH
KEVIN AND I ARE, ARE SIMILAR. THE, THE TRICK TRULY IS UH TO, TO UNDERCOOK THE ONIONS. YOU DON’T WANT TO CARAMELIZE
THEM. YEAH. YEAH, THEY, THEY, AND YOU
WANT THE ONIONS TO BE
TRANSLUCENT. SO WE’VE GOT SOME UH SOME
GARLIC. WE’VE GOT SOME ONIONS AND WE’VE GOT UH SOME GREEN
PEPPERS IN THERE. THEN YOU COOK IT DOWN AND THEN FAST FORWARD. YES,
WE’RE, WE’RE STILL HERE AL YOU HELPED IT TO NOT GET FULLY
CARAMELIZED HERE. UM ONCE, ONCE THAT’S COOKED
DOWN, THEN WE’RE GONNA ADD IN. YOU CAN LIKE TURKEY. I DO, I LIKE THE GROUND TURKEY.
YOU CAN OBVIOUSLY ALSO USE UH GROUND BEEF AND UH WE’RE GONNA SAUTE THAT IN
THERE WITH UH THE PEPPERS AND THE ONIONS
AND THE GARLIC. NOW, HERE’S ANOTHER TRICK OK? YOU ADD THE TOMATO PASTE. ONCE THE TURKEY IS LIKE HALF BROWN, IT’S NOT BROWN, BROWN, PALE THAT’S RIGHT. SOME OF THE TOMATO FLAVOR. YES. AND IT, IT, TO ME
IT’S SORT OF COMBINES ALL THE FLAVORS
TOGETHER. NOW, THIS IS NOT LIGHTLY
BROWNED, BUT WE’RE GOING TO
PRETEND IT IS AND IT’S GOING TO BE, IT IS TELEVISION. AL YES. UM, AND SO WE’RE GOING TO COMBINE
THAT ALL TOGETHER NOW, ONCE
THAT’S BROWNED, SORRY IS, THAT’S OK. OK. ANYTHING CAN HAPPEN. IT’S FINE. DON’T TRY THIS ONE. WE’RE FINE. YEAH. UM ALL RIGHT. ONCE THAT’S BROWN, THEN WHAT WE’RE GONNA DO, WE’RE GONNA HAVE SOME DICED
TOMATOES. WE’RE GONNA PUT THOSE
IN, CANNED DICED TOMATOES, CANNED DICED TOMATOES AND UH, SOME TOMATO SAUCE, RIGHT? AND THEN WHAT ARE THE
SPICES? THEN WE’VE GOT SOME, WE’VE GOT SOME OREGANO AND IF
YOU WANT, YOU’RE GONNA ADD IT
WITH FLAIR. YOU CAN DO THAT CHILI POWDER AND, AND WE’VE GOT SOME ANCHO CHILIES AND A LITTLE SALT. THAT’S THE ANTITHESIS OF
THE SALT. HOW MESSY IS YOUR KITCHEN
WITHOUT? I HAVE A QUESTION. I DON’T SPILL THE CHILI BUT
SPICES ARE TOTALLY ALLOWED. AND
WHEN DO YOU, WHEN DO YOU ADD THE BEANS? AND
THEN SO THE BEANS, UH, BEANS WITH CHILI SAUCE DON’T,
DON’T DRAIN IT. OK. YES. BUT YOU ADD THAT WHEN WE’RE
ABOUT 20 MINUTES AWAY FROM
SERVING BECAUSE YOU DON’T WANT, YOU
DON’T WANT TO GET THE BEANS. YOU DON’T WANT TO GET THE BEANS
MUSH, RIGHT? SO TO BEGIN THIS, THIS CAN BE COOKED ALL
DAY, YOU CAN REDUCE IT ALL THE WAY
DOWN AND THEN JUST ADD THE BEANS UH WHEN
YOU’RE READY TO SERVE. OH, IS IT REALLY GOOD? I WAS JUST TELLING
YOU BEFORE. MY HUSBAND DOESN’T
LIKE CUMIN. HE LOVES CUMIN IN IT. THIS IS THE PERFECT
CHILI. I CAN MAKE IT HOME BRIAN.
THANK YOU. YOU TO ANOTHER YOU CREATED MAGIC. BRIAN IS SO IF YOU WANT THIS RECIPE AND WE
CAN ALL DO THIS ONE, IT IS
EASIER RECIPE. YOU CAN GO TO TODAY.COM/FOOD, BY
THE WAY, WATCH BRIAN IN ALL NINE SEASONS
OF THE OFFICE. RELIVE YOUR FAVORITE MOMENTS. THE STING OF PEACOCK FROM OUR
PARENT COMPANY, NBC UNIVERSE ANSWERS THE TODAY SHOW’S NEWEST FAN, AL ROKER. THAT’S RIGHT. HE’S GOT A NEW
BOOK OUT NEXT WEEK CALLED BEAT
BOBBY FLAY. CONQUER THE KITCHEN WITH 100
PLUS BATTLE TESTED RECIPES. AND THIS MORNING, BOBBY’S TEACHING US HOW TO WIN
IN THE KITCHEN WITH ONE OF HIS ALL TIME
FAVORITE DISHES. BOBBY, JUST WHEN YOU THINK YOU
KNOW EVERYTHING ABOUT CHILI, YOU’RE GOING TO DO SOMETHING. IS
IT A SECRET INGREDIENT? IS IT
LIKE? ARE YOU GONNA ADD SOME COFFEE
GRINDS TO IT OR ARE YOU GONNA,
WHAT ARE YOU DOING? YOU’RE JUST TAKING THE MEAT OUT,
YOU’RE ROBBING US. WELL, I I IT IS A VEGETARIAN
DISH BUT CARSON, YOU HAVE TO
UNDERSTAND. FIRST OF ALL ON BEEF BOBBY FLAY, I DON’T GET TO DECIDE WHAT THE
SIGNATURE DISH THAT WE’RE COOKING IS IT’S THE
OTHER CHEFS. SO I GOT CHALLENGED TO VEGETABLE
CHILI AND ALSO MY GIRLFRIEND
DOESN’T EAT MEAT. SO, YOU KNOW, I GOT TO ADJUST. HOW DO YOU MAKE IT GOOD, MAN. WELL, I’M GONNA TELL YOU
RIGHT NOW. SO COME ON OVER. SO, UM I’M GONNA START BY MAKING THE
BASE OF THE CHILI. I ALWAYS SAY EVERYTHING GOOD
STARTS WITH ONIONS AND GARLIC. SO WE’RE GONNA START WITH SOME
ONIONS AND GARLIC AND THEN SOME
TOMATOES AS WELL. AND OF COURSE, YOU NEED TO BRING
SOME SPICES INTO THE GAME. MY FRIEND BURY THE LEAD. JUST KIDDING. I KNEW YOU WERE GONNA GO, YOU GO, YOU BROUGHT IT UP. SHE’S GONNA RENAME NAMELESS FOR NOW, BUT THANKS FOR, I’LL HAVE IT BY THE END OF THE
SEGMENT. WENT RIGHT OUT THE WINDOW. NOTHING REMAINS
NAMELESS. IT’S 2021. HOW DID YOU GUYS MEET ANYWAY? SO THEN YOU, THEN YOU ADD A DARK
BEER TO THE UH TO THE CHILI, WHICH IS ONE OF THOSE SECRET
INGREDIENTS TO IT, RIGHT? AND THEN THIS BECOMES THE BASE
OF IT. NOW, CARSON WAS ASKING LIKE, YOU
KNOW, YOU ROB US IN THE MEAT, BUT YOU CAN USE THINGS THAT ARE
VEG THAT ARE VEGETABLES THAT ACTUALLY GIVE US
THE UH THE TEXTURE. SO WE’RE GOING TO, WE’RE GOING TO CAR I WILL NOT ADD VERY, VERY VEGETARIAN. YOU ARE, YOU ARE, YOU ARE A LUCKY MAN. WHAT, WHAT VEGETABLES ARE YOU
USING THERE? BOBBY. THANK YOU. SO MUCH. THANK YOU SO MUCH. SO, WE HAVE UH WE
HAVE EGGPLANTS AND PORTOBELLO
MUSHROOMS. THEY HAVE THAT SORT OF MEATY
TEXTURE. WE’RE GONNA ADD THAT TO THE, TO
THE CHILI AS WELL. AND WE’RE GONNA LET THIS COOK
FOR A LITTLE WHILE. AND THEN BASICALLY WHAT HAPPENS
IS YOU HAVE THE BASE OF THE CHILI AND IT LOOKS AND
FEELS LIKE CHILI. IT TASTES LIKE CHILI, BUT IT’S
COMPLETELY MEATLESS. AND, AND THEN THE THING I LOVE
ABOUT CHILI IS THAT IT BECOMES LIKE THIS CANVAS FOR
ALL THESE LIKE REALLY COOL GARNISH THAT YOU CAN
PUT ON TOP, WHICH IS REALLY THE KEY, RIGHT? SO WE HAVE SOME YOGURT THAT UH HAS A LITTLE BIT OF UH
UH CITO PEPPERS IN IT AND SOME LIME JUICE. WE WANT THAT NICE COOLING
EFFECT AND I HAVE SOME AVOCADOS IN HERE
WITH SOME UH WITH SOME DICED RED ONIONS
AND SOME CHILIES. I’M GONNA PUT SOME AVOCADO ON
TOP. IT’S ALMOST LIKE UH THE CHILI
BECOMES A VEHICLE FOR ALL THESE COOL THINGS THAT YOU
WANT TO EAT. A LITTLE, A FEW TORTILLA CHIPS
WITH SOME CRUNCH. YOU GOTTA MAKE SURE YOU HAVE THAT CRUNCH GOING.
HEY, BOBBY DOES THE, DOES THE
CHILI TAKE LESS TIME BECAUSE IT’S MEAT
BASED? I MEAN, VEGETABLE BASED
THAN A MEAT BASED ONE WOULD IT DOES AL BECAUSE YOU KNOW, IF YOU’RE COOKING SOMETHING LIKE
EGGPLANT OR PORTOBELLO
MUSHROOMS, IT’S GOING TO, IT’S GOING TO COOK A LOT
QUICKER. YOU JUST WANT TO MAKE SURE THAT
THE MUSHROOMS THAN THE EGGPLANT
COOK ALL THE WAY THROUGH BECAUSE THEN IT ABSORBS
ALL THE FLAVOR FROM THE BASE OF
THE CHILI ITSELF. YOU WANT TO COOK AT THAT DARK
BEER, YOU WANT TO GET SOME OF
THAT EARTHINESS AS WELL. AND UH AND THEN, YOU KNOW, YOU
JUST, YOU, YOU START TO GARNISH IT A LITTLE
BIT OF LIME ZEST ON TOP. SO YOU HAVE SOME ACIDITY, YOU
HAVE SOME SPICINESS, YOU HAVE A LITTLE SWEETNESS, ALL THE GOOD THINGS AND IT’S A
UH IT’S A VERY WARMING DISH. I HAVE TO SAY LIKE WHEN I FIRST
SAID, WHEN I FIRST HEARD THAT I HAD TO
MAKE VEGETABLE CHILI ON BEEF,
BOBBY FLAY, I WAS KIND OF BUMMED OUT
BECAUSE, YOU KNOW, I AM, I AM A MEAT
EATER AND UM BUT I HAVE TO SAY LIKE
THE EGGPLANT AND THE MUSHROOMS DO A GREAT JOB
OF SUBSTITUTING IT. AND OF COURSE, IT’S A LITTLE BIT
HEALTHIER. I MEAN, PEOPLE ARE EATING A LOT MORE
VEGETABLES I WAS GONNA SAY ARE PLANT-BASED IS
PLANT-BASED HAVING ITS MOMENT
NOW, BOBBY, OH, IT’S UNBELIEVABLE. YOU KNOW, AS A CHEF, WE CONSTANTLY HAVE TO ADJUST TO
UH TO THE TRENDS OF THE WAY
PEOPLE ARE EATING. AND I WILL SAY ONE THING, PEOPLE ARE
EATING HEALTHIER AND HEALTHIER AND I DON’T THINK THAT’S EVER
GONNA GO IN REVERSE. I THINK IT’S ONLY GONNA KEEP
GOING IN THAT DIRECTION. SO WE HAVE TO REALLY GET VERY
COMFORTABLE WITH COOKING VEGETABLES IN LOTS
OF DIFFERENT WAYS. WHAT DID YOUR GIRLFRIEND SAY
WHEN SHE TRIED THAT FIRST BITE? I WAS JUST CURIOUS TO TRY TO
HELP YOU HERE. HELP A BROTHER OUT. WHAT, WHAT DID SHE SAY? UM, YOU KNOW WHAT? I HAVEN’T MADE
THIS FOR HER YET TO BE PERFECTLY
HONEST. BUT, YOU KNOW, IT’S, IT’S ON THE
DOCK. WELL, IT’S, IT’S BEEN, IT’S BEEN
THE SUMMER NOW NOW, YOU KNOW, IT’S GETTING A LITTLE BIT. IS SHE THERE RIGHT NOW? YOU, SHE’S NOT HERE. THANKS SO MUCH FOR HAVING BOBBY. WE LOVE YOU SO MUCH. DOES SHE HAVE A KEY TO THE
ELEVATOR? WHAT ELSE IS IN YOUR BOOK? WE
HAVE A COUPLE OF SECONDS. WHAT OTHER KIND OF RECIPES ARE
THEY ALL VEGETARIAN? YOU KNOW, THERE’S ALL KINDS OF
THINGS FROM LIKE PERI PERI CHICKEN TO SHRIMP AND
GRITS. UM, THERE’S SOME GREAT DESSERTS,
LIKE A SPICED CHOCOLATE PUDDING, UM, EGGPLANT ROLL LAINI, I MEAN, YOU KNOW,
SALISBURY STEAK, THERE’S, THERE WAS REALLY CLASSIC HOME
STYLE DISHES AND THEN THERE’S A COUPLE OF
THINGS IN THAT ARE A LITTLE BIT
FANCIER, BUT IT’S A, YOU KNOW, IF, IF YOU’RE
A FAN OF THE SHOW, I MEAN, UH, AL’S BEEN ON THE SHOW A COUPLE OF TIMES. UM, IT’S SUCH A FUN SHOW AND,
UM, WE, WE, WE’VE SHOT OVER 500
EPISODES AND THEY’RE NOT ALL IN THIS BOOK.
THIS IS VOLUME ONE. SO IT’S A GREAT SHOW. IT’S A GREAT
BOOK. THANK YOU, BOBBY. GOOD
LUCK WITH THE CAN’T WAIT FOR YOU IS OUT NEXT. FIND OUT MORE OF THE CHILI
RECIPE WITH NO MEAT IN IT. GO TO
TODAY.COM/FOR. YOU’VE LEARNED A VALUABLE
LESSON. BOBBY. WE’RE LIKE 13 YEARS OLD AND FORGET IT. HEY, GUYS, IT’S NO SECRET THAT I
AM IN LOVE WITH MY SLOW COOKER. AND IF YOU’RE LIKE ME, YOU ARE
REALLY GOING TO ENJOY THESE
RECIPES. THE FIRST ONE IS EGGPLANT
PARMESAN. SO I’M STARTING WITH
TWO LARGE EGGPLANTS. I’M JUST GONNA TRIM AND THEN I’M
GONNA SLICE THEM INTO ABOUT HALF
INCH ROUND. I HAVE PAPER TOWELS LINING A
BAKING SHEET. HERE, WE’RE GOING TO SALT THE
TOPS TO HELP DRAW OUT SOME OF
THE BITTER WATER. AND THIS IS ALSO GOING TO HELP
OUR EGGPLANT SLICES TO KEEP THEIR FORM WITHIN
THE SLOW COOKER. SO THESE NEED TO SIT 30 TO 60
MINUTES. AND WHILE WE’RE WAITING, WE’RE GONNA HEAD OVER TO THE
STOVE TO MAKE OUR GARLICKY
WALNUT BREAD CRUMBS. SO FIRST I’M ADDING ONE CUP OF WHOLE GRAIN PANKO
BREAD CRUMBS, ONE CUP OF CRUSHED
WALNUTS. AND I SAUTE THIS FOR ABOUT 10
MINUTES ON A MEDIUM FLAME AND I’M GONNA ADD
IN SOME GARLIC, SOME DRIED BASIL AND SOME BLACK
PEPPER. I’M GONNA TAKE THIS OFF THE HEAT AND WE’RE GONNA MIX IN SOME
PALM. I’M GONNA TAKE YOU BACK TO OUR
EGGPLANT. NOW I’M GONNA PRESS DOWN WITH PAPER
TOWELS ONTO MY EGGPLANTS WHICH
HAVE BEEN SITTING BECAUSE I’M SOPPING
UP A LOT OF THE EXCESS WATER. I’M GONNA SEASON UP OUR SLICES
WITH SOME GARLIC OREGANO AND A LITTLE BIT OF
BLACK PEPPER. AND I’M GONNA ADD IN A LITTLE
BIT TOMATO SAUCE TO LINE THE
BOTTOM. AND NOW THE FUN PART STARTS, YOU
LINE THE BOTTOM OF YOUR SLOW
COOKER. THEN FOR YOUR GARLICKY WALNUT
BREAD, CRUMBS MORE SAUCE. I’VE GOT PART SKIM MOZZARELLA
CHEESE, CALCIUM PROTEIN AND OF
COURSE, CHEESY GOODNESS. AND YOU’RE GONNA REPEAT THE SAME
EXACT THING WITH TWO MORE
LAYERS. SO YOU HAVE THREE LUSCIOUS
LAYERS IN TOTAL. AND NOW FOR THE
EASIEST PART, PUT ON THE LID AND COOK IT ON
HIGH FOR ABOUT THREE HOURS AND
30 MINUTES GUYS, THIS IS SO GOOD AND NOW WE’RE GOING TO MIX
THINGS UP. I’M GONNA TAKE YOU OVER TO MY
ISLAND AND WE’RE GOING TO MAKE A SALSA
VERDE CHICKEN CHILI AND I’M STARTING WITH BUTTERNUT
SQUASH AND BUTTERNUT IS PACKED
WITH POTASSIUM. IT’S GOT BETA CAROTENE, GREAT FOR YOUR IMMUNE
SYSTEM AND SO MANY OTHER
NUTRIENTS, SOME ONION, OF COURSE, A GREEN BELL PEPPER,
FINELY DICED AND THIS IS A
JALAPENO. SO THIS CHILI IS CUSTOMIZABLE TO
WHATEVER SPICE YOU WANT. AND NOW I’M ADDING SALSA VERDE AND THIS IS REDUCED. SODIUM CHICKEN BROTH, GONNA MIX
THIS AROUND AND I’M ADDING IN LOADS OF
SPICES AND I’M GONNA MIX THIS
AROUND AGAIN. ALL THE FLAVORS GET THEM NICE
AND WELL COMBINED AND YOU’RE GONNA ADD IN TWO POUNDS OF BONELESS SKINLESS
CHICKEN BREASTS. I’M SUBMERGING THE CHICKEN INTO
THE LIQUID. PUT THE COVER ON AND LET IT COOK ON HIGH FOR
ABOUT FOUR HOURS. 30 MINUTES BEFORE IT’S DONE
COOKING CAREFULLY. TAKE OUT ALL OF THE CHICKEN
BREAST, THEN ADD IN TWO CANS OF RINSED AND DRAINED
BEANS, STIR THE BEANS, PUT THE
TOP ON, LET EVERYTHING SIMMER. AND WHILE THAT’S SIMMERING,
YOU’RE GONNA SHRED YOUR CHICKEN, THEN PUT THE
CHICKEN BACK INTO THE SLOW
COOKER. STIR EVERYTHING TOGETHER SO THE
CHICKEN CAN SOP UP ALL OF THAT SCRUMPTIOUS
LIQUID. OH, MY GOODNESS, GUYS,
THIS IS SO YUMMY. THE FLAVORS ALL COMPLEMENT EACH
OTHER. THIS WILL DEFINITELY WARM YOUR
SOUL THIS WEEKEND. ALL RIGHT. UH, FOR THESE RECIPES AND SO MUCH
MORE. GO TO TODAY.COM/FOOD. >> Sun is shining and we fired
up the grill. Ya. Join me. Dot and out. Adams for a summer
barbecue. See? Remember at a shopping cart? Look up
there. I love to add a modern twist to classic rock with my technique and how
outdoor cookout that left ever listen and won’t cost a fortune all of your loved ones together
in the day that much sweeter. >> Growing up. I absolutely
love summer barbecues for me. It just felt like a time to get
family and France together and really just enjoy the weather
and the other and some good for the mind. Ration for a party
comes from a variety of places. I love everything from travel
to restaurants. It all sort of kind informs all of my >> ideas and decision making.
But after Tea Party, I guess you could call me in events
rebel. I really love to break the rules and I love that
because it’s really fun to sort of have something unexpected
after event. The first thing that’s most important to
creating an event that we absolutely love is starting
with the 5 in building it with your personality. If you could
bottle my personality, it would probably be like a bright
orange color. So that’s going to be all through this event. >> I love throwing barbecues
outside. We’ve got a poll which we happen to have like. Why
wouldn’t she said an entire even around that? You know, you
are always at a great party when the play list is high.
So I wanted to focus on creating a playlist that had a
lot of fun, energetic songs that made people want to get up
in party. >> I love games at events
variously. If we do not have games at my event, it’s not one
of my best. I love everything from activity that actually
make up. I mean, it’s all about making sure that your guests
have a good time games. Help with that. >> Next, make sure that you
stay organized. I and truly type all okay. And the person
who lives in breeze by spreadsheets what I’m thinking
about an event. I start with the spreadsheet so I can stay
organized. Keep my guests in there. Keep it up for dirt
cheap, but I’m serving literally every single detail
those and that spreadsheet for your guest list. It’s true.
Really important that you spent a lot of time thinking about
what you want seated at your table. I decided to make this
party all about the amazing gals in my life. I really
wanted it to be. This makes of amazing women that I
appreciate. And one inspired by and finally create a unique
menu. When I start to think about my menu planning for my
barbecue, I really want to knock my socks off. I love to
incorporate things that are in season fell a couple recipes
and thinking about. >> Or maybe a watermelon salad.
Watermelon is in season right now. So that’s going to be self
crash. Also, corn is in seasons and that this like amazing
Warren putting. But the key is full of corn is grilled.
So it’s like a nice time to actually was the real. It’s a
nice char on that morning. Actually, nice tax fight. >> I think they know exactly
how I want the state of flow. So let’s get in the kitchen and
start getting that money going. >> For this barbecue, I
selected some of my favorite recipe that I’m going to show
you how to make first. We’re going to start with my simple
reds. Then we’re going to move on to my pillow tape by putting
my new cookbook everyday grand along with my watermelon salad.
And then finally, my theory, rebar punch. We’re going to get
started with my simple ribs recipe. And it starts with the
driver of that. I got some Cajun seasoning year at got
some kosher shock. Got to get some nice. Alton near have got
some mustard powder and I’ve got onion and garlic
powder and going at both of those in here, black pepper or
some smoked paprika and of that, some chili powder hume in
a love, human in literally everything. And finally at
that, some brown sugar to add some sweetness. And then we’re just going to do
a quick with all of this combining in. So I started
making my own spice rubs it home. When I realized how easy
it was to do like you could literally just going your
pantry, grab all of your a breaking previous and pull
together something that explosive flavor. I I happen to
like a lot of different flavors in my driveway because I want a
lot of different sensations to happen. We buy into that right
and want that. We want that. We want that new lots of
flavor. And so all of these different components are going
to do that once that’s combined. We’re
going to get that our beef ribs and points and
grab some oil spray. I like to use the oils free. It’s a
little bit more controlled and it just kind of keep things a
tiny bit cleaner during this process. The oil is going to
become an adhesive for our drive. And then we’re going to
start to add our drive right over our bridges. And you can
add as much or as little as you want. The purpose of a dry rub
is relieved to get that flavor penetrated into our brands.
And it’s going to take a little time because we’re not breaking
this down. But but the usually find in a wet rep get a flip
these over, we’re going to do another
Sprite. And then we’re going to get
that driver at all here as well. And you really want to push it
into the needs of what really penetrate and get all of that
plea for my favorite thing about barbecues are definitely
the red. It’s my favorite wrapped up the win to essential
barbecue recipe. Right? So I think that all of my side
dishes are going to be the perfect complement to this
means issue because this is really party, but it’s got so
much flavor. But everything else is sort of like to
crashing. So it’s a perfect. >> All right. These look nice
inroads down. So I did a quick ranks of my hands. And now
we’re going to get things ready to go into the bridge at that
from heading to the boil because we want to make sure
that every little crevice everything is covered. So you
really get that Mary to see? the reds are wrapped and ready
to go. I’m going to add these to my baking sheet and then I’m
going to pop this in the fridge for about 6 hours, at least so
we can really get that marinate We’ll be ready to grill. All right. Our ribs are
marinating. And now when we come back, we’re going to get
into our side. >> Well, our grids are
marinating. I’m going to get started on my pillow tape drive
car, including this recipe was inspired by my trip to Mexico
City. And I want to really sort of mix in some of that. I’ve
been to Mexican flavor with some of my father. That first
step if in drilling are 4. And I’ve got some shocked corn
here and I’m going to add a little vegetable oil to the
outside of it so we can make sure that this doesn’t stick to
the great what’s worth reading. Now, I’m going to take these
out to the real I love adding in that Char and that by the
real point in its amazing way to clouds and season 2, now
that we grilled our core, it’s time to get started on our
feeling. So I’m going to start here with the Mexican crema
that’s going to go into our big ball. This is so rich and
creamy. It’s going to add so much flavor. >> And then I’ve got some
melted butter. We’ve got 4 eggs here. And it’s
best that you crack them outside of the big poll.
So if you get in the shell and I think get into your major
stir here now, I want to you as some
lime. So I can add in some citrus flavor. It’s really
going to brighten this now. I’ve got some sugar if
you’ve ever had corn pudding in the south, you know, it’s a
little bit sweet. So we get it. And in that suite, adding in some cornstarch, this
is going to help picking everything up and then a few spices to add
some additional flavor at that some garlic powder and that some human. Now, this is where I get to add
our grilled corn that and took off the cob. We’ll get that
nice bite. And that texture from those kernels. This is
creamed corn that you can find just right in the can your
grocery store. And it’s a very different texture from that
grilled corn we made earlier. We’re also going to add in some
call t if she if I’m going to make all of this together, make
sure to nice to come by before we at this chart
casserole dish. I’m just going lightly spray this so we can
make sure that it doesn’t it. And then we’re just going up. >> For all of our corn pudding
mixture right into our casserole dish. >> I’m going to add some foil
to this so we can have a nice bacon. It doesn’t ground too
much. Now I’m going to pass this in
the oven and we’re going to let this set up and get so nice and
beautiful brown and then we’ll be ready to serve. >> Our core and putting it out
of the oven and let’s check it out. You can just see all that
thrilled for him. That’s come to the top. And this sort of
the NIE custardy texture. I like to add some decorations.
They really take it to another level. I like to add a little
bit more of the cheese and then also like to strategically
place as a little color as well.
I’m going to add some cilantro, too. And then finally, I’m going to
we call on a little too late and that little brightness that
at the end, I’m flavor is just going to take this at home. Our corn pudding is ready to
serve. And I know the guests are a lot of this. >> Time to get started on my
watermelon salad. This watermelon salad is so
perfect for this barbecue because watermelon season, it’s
sweet. It’s juicy and it reminds me of childhood but
nice to have watermelon every summer. Also, this recipe is
important to me because, you know, watermelon sometimes
can be pretty controversial for black people. We can feel
uncomfortable sometimes having it because of the history
associated with it. So with this recipe, I really wanted to
sort of say we can reclaim it. We can feel comfortable having
it again. And I hope that in brings up more positive light
towards this. The first step to making my watermelon salad is
pickling some onions and this is going to get that nice tart
flavor. People have no idea how easy it is. Typical onions at
home and I’m going to show you so I’ve got some water and
going at this to my little pot here. Some white vinegar. Sam is sugar and some staff.
And then I’m going to crank on our heat here and we’re going to let this get
to about medium high heat. We want to really let that
sugar does saw. And then it’s going to be ready for it. Our sugar has dissolved.
I’m just going to pop up garlic clove in here for some
additional flavor. And I’m going to pour this right over. >> I’m going to cover this that and now this is going to go in
the fridge for about 2 hours now. We’re going to make our
chipotle dressing. This recipe starts with our shallots.
I’m going to add some oil want to get our shallots sizzling in
this medium heat so we can get them nice and tender. All right. These look good to
go. I’m getting at these into our land air now. I’m going to
add in some lime juice. Some red wine vinegar got a little honey, too. Dijon. Mustard. Chipotle going
at this right on in. Nice kick of flavor. We love that.
And then finally at that some salt and pepper, that beautiful colors you can
tell in the dressing is done because it’s nice and smooth.
So that’s a po lay has landed in and it’s thickened up a bit
and this is going to be absolutely perfect on our
watermelon. Sally, all I’ve got my watermelon here and
going to start breaking this down. You want to make sure you
have a suit for sharp night and then also under my cutting
board. I’ve got a little surprise here at that. Some wet
paper towel right up under it to make sure that this doesn’t
slip in 5 going to make sure that the stays in place to begin. I’m going to cut off
the ends of my watermelon. And then I also like to cut
straight down the middle. This makes it easier when
you’re dealing with a much larger watermelon. You can
break it down much quicker. Well, yeah, I like to get it to a stable
position as quickly as possible because it’s much easier to
maneuver in and it’s not going to roll around a lot. We want
to start to take off the sides. So we’re going to remove the
rind. And you can actually start to do this based on just
looking at the top and see where the guy you and as you remove that, just
put it right into your discard all, we’re going to get off as
much of this as possible. And then we’re going to go
right back around once we’re done and then just clean up and get
off anything that we didn’t before. And then once you have
all of those edges and it’s pretty bright in red, this is
we’re going to actually start to cut it into strips. We’re
making a ballots are going to go for bigger pieces and I’m going to take these
ones in this century. And then we’re going to break these down
into cubes. I’m going to cut again into
wedges and then I’m going to cut right
across again. And there you go. Now it’s time
to assemble our salad at that. and also add in some cucumber, that’s an heirloom tomatoes,
which are quite special. The seeds are passed down. >> From farmers every single
season. So it’s up special sort of hype. They’re going to make
all of this together. And now I’m going to add in
some greens at that cement, some of the law and some basil rainfall outlook that in kind of mix that in as well. This is such a beautiful how
their full salary. Now we’re going to add in that
dressing you made earlier, I’m going to do a big tossing
get all of these ingredients to just really kind of soak in
that dressing. What works so great about this salad is
you’re just going to get so many different flavor profiles
like that. Sweetness from the watermelon is just going to
complement that Chipotle spice with that. You get from the
dressing. It’s really sort of well balanced because of all of
those right now. I’m going to transfer this to our creative
all. And then I’m going to just
dress this up with our pickled onion and kind of place.
If you write on Todd and then add a little of that,
she this is going to be a hit job.
This is ready to serve. You ever been to basically any
party or barbecue? You know, you’ve got to have a gut punch
and this one is great. So I’ve got some water here that’s
boiling. And we’re going to use this to create us simple syrup
for this recipe. And simple syrup are usually just >> water and sugar. And then
you can add in whatever you want to you can really sort of
bring in some additional flavor. And that’s what we’re
going to do here. So I’m adding in our sugar to our water and we’re going to
get that to boiling temperature. And then I’m going
to add in some berries, strawberries, some raspberries.
And then finally, because Mubarak is in season right now,
I’m going to absolutely are. >> I love to work it in drinks
like this. And it sort of brings down next week, this of
those berries. And it’s just so delicious. And finally a minute
at in cement, I’m just going to scare all of this to combine. >> And then I’m going to let
this calm to boiling so I can really let that sugar and all
of this sort of dissolve and picking up once it starts to
boil. You can see that Kyler developing that bright red
color that is just going to make that punch just pop, OK on
that barbecue table. It’s going to be so beautiful. This has
been going for about 20 minutes and it’s perfectly thick.
And in next year, it’s like demolition and wanted to make
sure that all that sugar dissolved. So now that it’s
cooled down a bit, I’m going to go ahead and streaming it. This is our very rhubarb syrup
and are ready to assemble our package. I’m going to take my
syrup here at this right into my picture. I also got some ginger ale and I’ve got a little walk
here, too. Yeah, I have a little fun at
his mama’s drink right here. All right. And then I’m going
to add in some very as well. This is going to be just like
an ice garnish and then do a nice start here
to combine everything. >> We’re a little into this.
Last can see that gorgeous color. Look how beautiful this is. >> I cannot wait to service to
our guest and I’m actually going to take some of the same
time and I’m going to turn them into. >> I’ve set goals. Doesn’t love
a popsicle during the summer. So I know they’re going to
absolutely fall in love with this whole idea. I’ve showed
you how to make most of our menu items and of data. You
more tricks up my sleeve. I’m going to be serving up each
ballot and also a family favorite potato salad. It’s
most party time guys next. When we come back, we are
heading out to the grill. >> It’s the day of the
barbecue. Yeah, I’m so excited. It’s a beautiful, sunny day and
I cannot wait for Mike at the scene. My first to get our birth
babies in Cali. I work with both of these ladies and they
are like sisters to me. I had to invite him to my bar she’s a newer friend and that
blocking and now we met each other,
working together a go. And I wanna she’s my sorority
sisters, I guess. Well, you can have a
barbecue without inviting your mama, OK? So she definitely at
the welcome to you. >> Is anyone ready to eat?
Haha. >> Let’s make our way for the
table. This is my watermelon salad.
That’s and my cookbook. Everyday grand ensuring way.
I love it. This is the man. >> And yet. >> My simple red. Even though
they don’t take a lot at first. They taste amazing. You will
love them. >> All right. Lane is key here. >> I enjoy digging. >> When you think of that, but
I don’t really good. tell you how long he worked on
that, right? There is a story with that, OK? We have done it
over and over and over at the maybe at least 20 times, at
least I’m and dad, they’re like No me. This note needs more of
it before when the book they were still nervous about it.
Yeah. But yeah, everyone has love it like you. Did you
think? Yeah. >> Okay. It’s time for the game
here that I get this first one. We’re going to play it caused
the lead for ad. And I’ve asked that all of these little names
in the year we take different celebrity and after all of us,
yes or no questions after the celebrity event. >> Is it a girl? Yeah. Okay. Does she have a Grammy? Yeah.
Got in the Grammy. We’re telling me I did not know that
it was not meant to Jennifer. All right, guys, we’ve got
topic. We’ve got a very real or a
piece of me, too. And the live in a village. >> I cannot thank you enough
for coming and enjoy my good food. And you’re right, the
company. >> It ain’t over yet because we
are going to get on the dance. scan. The QR code for my
recipes featured products and more just so you know, today may get
a commission for purchases made through the QR code for links
on our website. NOTHING BETTER ON A DREARY
WINTER DAY THAN SOME WARM
COMFORT FOOD, RIGHT? WE GOT A GREAT ONE FOR YOU
TODAY, FOLKS. JOCELYN DELK ADAMS. SHE’S BACK
WITH US. SHE’S THE AUTHOR OF
EVERYDAY GRAND JOCELYN. WELCOME BACK. AND IT’S BEEN SO LONG GUYS. COME ON. THANK YOU. MEAL, LEMONY CHICKEN RICE CASSEROLE WITH CHICKEN THIGHS BECAUSE YOU
KNOW IT MAKES A DIFFERENCE, RIGHT? MAKES THEM NICE AND
JUICY. SO WE’RE GONNA START BY DREDGING
OUR CHICKEN THIGHS. WE’VE GOT
SOME FLOUR HERE. I’M GONNA ADD IN SOME PARMESAN. YEAH, I’VE GOT ONION AND GARLIC. YOU’RE LIKE, OH AND THEN OF COURSE SOME LEMON
ZEST, YOU KNOW. YOU KNOW, LET ME SEE. LET ME SEE. LET ME SEE THESE KIDS. ALL RIGHT. OH, YOU LIKE HOW MUCH? RIGHT? OK. THAT’S PRETTY GOOD.
THAT’S PRETTY GOOD. I’M PUTTING YOU TO WORK HERE. WE’RE GONNA WHIP THAT UP AND
THEN WE’RE GONNA DREDGE THESE.
OK. WE’RE JUST GONNA ADD THIS RIGHT
IN AND WHY IS IT SO IMPORTANT TO
DREDGE? WELL, WE WANNA GET THAT NICE
COATING. IT’S GONNA GIVE US LIKE THAT
NICE CRISP COATING. GONNA GET IT
IN THAT FLOUR, THICKEN UP THE SAUCE AND THICKEN UP THE SAUCE TOO.
RIGHT. AND THEN WE’RE GONNA ADD FLOUR IF YOU WANT. OF COURSE YOU
COULD, OH, COME ON, YOU KNOW. YOU KNOW, AND WE’RE GONNA PUT
THIS RIGHT INTO OUR OIL. YOU CAN DEFINITELY PLAY AROUND. YOU CAN EVEN USE, YOU KNOW, ANY
TYPE OF GLUTEN FREE FLOUR IF
THAT’S LIKE, YEAH, I DO TOO. I DO. I LIKE THAT. YEAH, WE’RE GONNA GET THAT
CRISPY AND THEN WE’RE GONNA WORK ON OUR CASSEROLE DISH. YOU HAVE
TO COOK IT THROUGH IN THE PAN. WELL, YOU DON’T BECAUSE WE’RE
ALSO GONNA THROW IT IN THE OVEN
TOO. SO WE JUST WANNA GET IT BROWN
AND THEN WE CAN GET IT IN THE
OVEN. SO WE’VE GOT SOME CREAM OF
CHICKEN YOU WANT WITH THIS UP
FOR ME? AND THEN I GOT YEAH, BECAUSE YOU KNOW,
NOTHING’S MORE COMFORTING THAN YOU RIGHT THERE. AND THEN I’VE GOT OUR RICE
THAT’S GONNA GO RIGHT IN HERE. AND THEN I’VE GOT SOME GARLIC
TOO. I’M GONNA POP THAT IN. YEAH, BECAUSE WE LOVE GARLIC. AND THEN DOWN HERE, OF COURSE
YOU CAN SEE THAT OUR, OUR UM, OUR CHICKEN THIGHS ARE READY AND
THEN THIS IS WHEN WE’RE JUST GONNA ADD THIS RIGHT
INTO OUR DISH. THOSE ARE RIGHT IN. OH YEAH. OH MY GOODNESS. YOU ALREADY TASTED IT. STARTED IT. YOU ALREADY DID IT. I KNOW YOU
DID. THIS IS WORTH MAKING
TONIGHT. LOOK, YOU’RE GONNA DO IT. OH MY GOODNESS. CHICKEN GOES
IN. SO YOU JUST PUT IT IN THERE. IT’S JUST A HOW LONG ARE YOU GONNA PUT THAT IN
THE OVEN FOR? WE’RE GOING TO PUT THIS IN THE
OVEN FOR ABOUT 40 TO 50 MINUTES. AND THEN USUALLY WE COVER IT
WITH BOIL BECAUSE WE WANT TO MAKE SURE ALL THAT RICE
GETS REALLY TENDER Y’ALL OVER THERE IS KILLING MY
DISH, RIGHT? Y’ALL KNOW HOW I DO. ALL RIGHT.
AND THEN THE LEMON GOES ON TOP IT WITH THE LEMON THERE. YEAH, I GONNA GET A LITTLE BIT MORE. HOW
LONG DO YOU? WHOA, WHOA, WHOA, WHOA WHOA, WHAT’S COMING ON? I CAN’T REMEMBER. THIS GOES IN. YOU PUT THE FOIL OVER THE TOP, BAKE IT FOR ABOUT 40 TO 50 THEN
TAKE IT OFF IF YOU WANT TO BROWN IT A LITTLE BIT MORE FOR ABOUT
10 MINUTES AND THEN YOU’RE READY
TO SERVE. I SURE DO FOUR INGREDIENTS. YES. FOUR. BECAUSE WE WERE TALKING ABOUT
THE AIR FRYER. HOW IT’S LIKE THE
PERFECT APPLIANCE. IF YOU WANNA ADD ANOTHER
APPLIANCE I’VE NEVER MADE IN THE AIR FRYER. SO HOW IS IT SO EASY? AND IT’S DONE REALLY QUICKLY
WITH FOUR INGREDIENTS. THAT’S IT. SO I’VE GOT SOME SOY SAUCE IN
THERE. I GOT SOME HONEY. OK. OK. LET ME SEE. WHAT ELSE DO I
HAVE IN THERE? I CAN’T EVEN
REMEMBER SOMETHING. YEAH. OH, THAT’S A GARNISH. AND THEN YOU JUST DROP IT IN THE
AIR FRYER FOR ABOUT LIKE 10
MINUTES. BUT SOMETIMES IT DEPENDS ON YOUR
AIR FRYER. SOMETIMES IT COOKS
REALLY QUICKLY. BUT I LOVE THE AIR FRYER BECAUSE
IT GETS THAT NICE CRISP SKIN AT
THE TOP. THIS IS DELICIOUS. COME ON SKIN, BACON. 00, I LIKE THAT. WHAT DO YOU DO?
YOU JUST, I’M GONNA SKIN OFF THE. IN FACT, I GO TO THE, I GO TO MY
FISH MONGER AND YOU KNOW, HE
GIVES ME EXTRA, HE GOES TO HIS FISH MONGER. YOU LOVE HIM. WE ARE GOING TO MAKE A MASH UP
THAT YOU DIDN’T REALIZE YOU
NEEDED PIZZA. MEAT LOAF HERE TO SHOW US HOW IS JOCELYN ADAMS, FOUNDER OF GRAND BABY CAKES AND
AUTHOR OF EVERYDAY GRAND YOU CAN
BUY RIGHT NOW. I MEAN, THIS IS A HECK OF A CONCEPT. I
KNOW. RIGHT, BECAUSE MY KID
LOVES PIZZA. IT’S LIKE WHAT’S FOR BREAKFAST?
PIZZA? LIKE WHAT DO YOU WANT FOR
DESSERT? PIZZA? EVERYTHING. SO I WAS LIKE, I’VE GOT TO MAKE
PIZZA VARIATIONS. THIS IS THE BEST MEAT LOAF WITH A PIZZA. EXACTLY WITH THAT
PIZZA TWIST. SO WE’RE GONNA START WITH SOME
PEPPERONI BECAUSE SHE LOVES
PEPPERONI. MY DAUGHTER LOVES PEPPERONI. SO
I’M JUST GONNA JUST DICE IT UP. YOU CAN MAKE IT AS SMALL AS, AS
BIG AS YOU LIKE. YOU LIKE A LOT
OF TEXTURE. YOU CAN MAKE IT BIGGER, YOU WANT
SMALLER, BLEND IT IN AND THEN
LIKE A MEAT LOAF, WE JUST START ADDING STUFF
TOGETHER RIGHT TO THE GROUND BEEF. YEAH. AND IT’S GONNA GIVE THAT GROUND TURKEY MEAT ON MEAT. IT’S A MEAT, MEAT, MEAT, MEAT LOVERS WILL LOVE THIS.
RIGHT. SO, PEPPERONI IN THERE, I’VE GOT
SOME GARLIC GOING IN THERE, GOT
SOME PARSLEY AND THEN YOU CAN THROW THOSE
EGGS IN FOR ME. YEP. GET IT IN THERE. GOTTA BIND
IT UP AND THEN WE’VE GOT SOME
ITALIAN BREAD CRUMBS HERE. YOU GOTTA GET THAT IN
THERE. AND THEN WE’VE GOT SOME
SEASONINGS. WE’VE GOT SOME OREGANO, WE’VE
GOT, UM, SOME SEASONING SALT. WE’VE GOT SOME BLACK PIZZA, THE PIZZA PART AND THEN WE’VE
GOT SOME MILK AS WELL. JUST, JUST WHOLE MILK, WHOLE
THING. YOU CAN USE WHATEVER MILK YOU
WANT. YOU WANNA USE LIKE A COCONUT
MILK. IF YOU WANNA USE SOMETHING
LIKE THIS, CAN YOU STIR THIS TOO MUCH? WELL, I LIKE TO JUST MAKE SURE
EVERYTHING’S COMBINED AS MUCH AS
POSSIBLE. ALSO, YOU CAN PLAY AROUND WITH
THE TOPPINGS. LIKE IF YOU LIKE OLIVES, IF YOU
WANNA THROW MUSHROOMS IN HERE, LIKE YOU CAN DO THAT TOO. AND THEN WE GET THAT ALL STIRRED
UP AND THEN WE GET IT INTO OUR
LOAF PAN. THIS IS THE FUN PART IS I LIKE
TO CREATE A, WELL, RIGHT IN THE
CENTER AND THROW CHEESE IS THIS MOZZARELLA. OH, MY GOSH. YES. I MEAN, IT’S A PIZZA MEATLOAF. NOW. YES. NOW, THE SAUCE. SO TO MAKE
THIS EASY, LIKE PEOPLE CAN BUY, BUY LIKE A PIZZA SAUCE LIKE AT
THE GROCERY STORE AND THEN I
LIKE TO DOCTOR IT UP. JUST ADD SOME ADDITIONAL
SEASONINGS IN THERE. GOT SOME
GARLIC POWDER, GOT SOME OREGANO SOME BASIL AND
GOT SOME PARSLEY AND THEN FOR A
LITTLE KICK, I’VE GOT SOME RED PEPPER. YEAH. YEAH. JUST GET THAT IN THERE AND THEN
YOU’RE GONNA STIR IT UP. NOW, IF YOU DON’T HAVE TIME,
JUST KEEP IT MOVING. THIS CAN STILL
BE A REALLY EASY THING. YOU’RE
GONNA BAKE IT. ALL THAT CHEESE IS GONNA IN THIS. YOU, YOU COVER THIS UP JUST SO, YEAH, IF YOU HAVE SOME OF
THAT EXTRA MEAT, YOU CAN JUST START
FLIPPING IT OVER THE TOP. WE’RE
GONNA NOT DO IT WITH THE YEAH. AND THEN IT COVERS THE WELL AND
THEN YOU BAKE IT UP AND THEN THE CHEESE LIKE JUST MELTS IN
THE CENTER WHEN IT COMES OUT OF
THE OVEN OR JUST THE PRESENTATION ALONE.
OH YEAH. IT’S SO FUN. AND THEN YOU JUST DRIZZLE THE SAUCE
AND SERVE IT WITH IT. COME ON, GET INTO IT NOW, ISN’T IT SO YOUNG? WHAT A GREAT CONCEPT? YES. AND THIS IS GOOD FOR LIKE
FOOTBALL TOO LIKE, RIGHT. THAT’S REALLY GOOD. YES, YOU CAN MAKE LITTLE INDIVIDUAL
ONES. SERVE THEM UP. IT’S SO
EASY AND MUCH NEEDED COMFORT FOOD IN THE
HOME. SO WE BROUGHT IN JOCELYN DELK
ADAMS, AUTHOR OF EVERYDAY GRAND TO
SHARE A DELICIOUS COZY WINTER
MEAL. HAPPY NEW YEAR JOCELYN. GREAT TO
HAVE YOU. HAPPY OSCAR NOMINATIONS ARE HAPPENING
RIGHT NOW. LIKE MY CHRISTMAS DAY, I HAVE NO
IDEA HOW MUCH I ENJOY OSCAR
NOMINATIONS WE MAKE, WE’RE GONNA HAVE THEM FOR US IN
A FEW MINUTES. WELL, LET’S GET TO THAT
DELICIOUS MEAL. WHAT ARE YOU
MAKING FOR US? ALL RIGHT. SO WE ARE GONNA DO SOME
ROTISSERIE CHICKEN STUFFED SHELLS AND WE START WITH JUST A
ROUGH CHOP OF OUR GARLIC. WE WANNA JUST CUT OFF THAT STEM
AND THEN JUST GO DOWN THIS LIKE
REALLY QUICKLY. SO, WHEN YOU SAID ROTISSERIE,
I’M THINKING, DO I HAVE TO MAKE A CHICKEN OR
CAN YOU JUST BUY A ROTISSERIE
CHICKEN? YES. YOU CAN JUST BUY A
ROTISSERIE CHICKEN. IT MAKES IT SO MUCH EASIER
INSTEAD OF JUST MAKING IT YOUR
OWN CUT ALL THE TIME. WE’RE GONNA START WORKING ON THE
SAUCE. YEAH. SO WE’RE GONNA DO A ROUGH TOP OF
THAT AND THEN WE’RE GONNA GET TO
THE SAUCE. SO WE’RE GONNA ADD IN SOME HEAVY
CREAM. OH NI THAT NICE SIZZLE. AND THEN WE’RE GONNA ADD IN SOME
PARM BECAUSE WE WANNA MAKE THIS
THICK AND CREAMY. RIGHT? WE’VE GOT SOME CREOLE SEASONING THAT YOU’RE GETTING THAT KICK CREOLE
SEASONING AND SOME ITALIAN
SEASONING. SO IT’S KIND OF LIKE A BLEND.
IT’S A MASH UP, RIGHT? AND WE’RE GONNA WHISK THAT
TOGETHER AND WE’RE GONNA
ACTUALLY BRING THAT TO A SIMMER SO WE CAN GET THAT TO
GET NICE AND THICK. THEN WE’RE GONNA WORK ON THIS
ROTISSERIE CHICKEN. YOU CAN EASILY SHRED THIS WITH
LIKE TWO FORKS. YOU CAN USE YOUR HANDS OR I HAVE
A NICE TRICK. I LIKE TO USE A
HAND MIXER. YES. GET A BIG BOWL, THROW THAT
CHICKEN IN AND USE THE HAND
MIXER AND THE MEAT JUST FALLS OFF. THE
BONE FALLS OFF, SHREDS IT
PERFECTLY. IT DOES IT IN A COUPLE OF
MINUTES. IT’S SO CRAZY. YEAH, I HAVE LIKE A QUICK TIKTOK
ON IT. YOU HAVE YOUR SAUCE. YOU HAVE YOUR, YOUR
CHICKENS BEEN PULLED OFF THE BONE. YOU’VE GOT EVERYTHING SITS FOR A SECOND. SO WE GOTTA MAKE THE FILLING. SO
WE’RE GONNA ADD OUR CHICKEN INTO
SOME RICOTTA. WE’VE GOT SOME BROCCOLI SO WE
CAN GET SOME VEGGIES IN HERE. I’D ALSO LIKE TO SUB IN SOME,
YOU KNOW, SPINACH IF YOU WANT TO
ADD THAT TOO. WE’VE GOT SOME ONIONS. WE’VE GOT
SOME MORE PARM, YOU KNOW, HEY, WE GOTTA ADD THAT
INTO. THIS IS ALREADY GIVE ME A BROCCOLI
CHEESE VIBE, WHICH IS A COMFORT FOOD WHEN
IT’S COLD OUT. YES. AND THEN I ADD IN A LITTLE
BIT MORE CREOLE. WE’RE GONNA MIX THAT ALL
TOGETHER AND YOU’RE GONNA GET
THAT NICE AND SMOOTH AND THEN HERE
WE’VE GOT OUR FILLINGS. HOW DO ME CRAIG AND AL DO THIS? COME ON CUPCAKES. COME ON. WHEN YOU GOT
KIDS. YOU GOT ABOUT THE ZIPLOC TRICK. YES. OH YES. SO, OK, MOST PEOPLE DON’T
HAVE LIKE A PIPING BAG AT HOME. YOU CAN GET ONE OF THESE BAGS RESEALABLE BAGS. YOU JUST SNIP OFF THE END ONCE
YOU’VE ADDED IN EVERYTHING AND THEN IT JUST
COMES RIGHT HOME. EVERYONE’S GOT THAT AT HOME, RIGHT? SO YOU WANT, YOU WANNA,
YOU WANNA TRY TO SAY THAT YES. OK. YOU’RE JUST GONNA FILL THIS,
YOU’VE ALREADY LIKE UM YOU KNOW, COOKED YOUR SPINACH OR YOUR
PASTA AND YOU’RE JUST GONNA PIPE THIS
RIGHT INSIDE. YOU WANNA TRY IT? OK. GO FOR IT. I’M TELLING YOU
SO EASY OR IF YOU GET REALLY
INTIMIDATED, CRAIG, YOU CAN USE
A SPOON, YOU CAN PLAY IT EASY. YEAH. SO ONCE WE HAVE THOSE. YEAH. SO ONCE WE HAVE THOSE FILLED,
WE’RE GONNA PUT THAT RIGHT ON
TOP OF OUR QUESTION. ARE THOSE, THOSE PASTA
SHELLS? ARE THEY ALREADY
PRECOOKED? SO, WE COOKED THEM ALREADY.
THEY’RE READY TO GO. WE’VE LET THEM KIND OF COME TO
ROOM TEMPERATURE AND THEN WE’RE ADDING THEM RIGHT
ON TOP OF THE SACHA PREPPED EARLIER. YEAH. SO WE’RE
GONNA POP THESE IN. WE’RE GONNA ADD SOME CHEESE
RIGHT ON TOP AND BAKE THEM FOR ABOUT 20 MINUTES UNTIL IT’S
NICE AND BUBBLY AND DELICIOUS. YOU KNOW WHAT? IT’S ALSO GOOD
FOR KIDS BECAUSE IT’S DELICIOUS. BUT YOU HIT A LITTLE BROCCOLI IN THERE. I LIKE THAT. I JUST THROW AS MUCH
GREEN IN THERE AS POSSIBLE. OH, YEAH. IT’S FUN. COULD YOU MAKE THIS AHEAD OF TIME? YES. YOU CAN TOTALLY PREP THIS
AHEAD OF TIME. PUT THIS IN THE REFRIGERATOR AND
THEN BAKE IT OFF, LIKE A LITTLE BIT OF A GUILT
FREE THING TO IT TOO. IT DOESN’T
FEEL TOO BAD YOU’RE EATING, BUT IT’S NICE AND COZY. RIGHT. EXACTLY. AND THEN YOU’VE
GOT THE CHICKEN. SO IT’S A
LITTLE LIGHT YOU MORE IN THE NEXT HOUR. BY THE WAY,
JOINING US THIS MORNING, JOCELYN DELK ADAMS, FOUNDER OF
GRAND BABY CAKES. ALSO THE
AUTHOR OF EVERYDAY GRAND WHICH OH, BY THE WAY, IS AVAILABLE FOR
PREORDER AS WE SPEAK IS JOCELYN IS HERE TO SHARE HER
SPIN ON A CLASSIC AND EASY
WEEKNIGHT DISH. WELCOME BACK. AND YOU’RE GONNA HELP ME. I AM
GOING, I AM GOING TO HELP THIS
MORNING. SO TORTILLA CHIP CASSEROLE COULD
NOT BE EASIER. YOU CAN GET THE
KIDS INVOLVED. YOU CAN EVEN DO THIS. OK?
BECAUSE I KNOW YOU CAN BE, I KNOW YOU CAN BE COOKING
CHALLENGE. SO WE’RE GONNA GET
THIS TOGETHER. SO TO START, I’M GONNA SHOW YOU
HOW WE’RE GONNA DICE UP THESE
LIKE BELL PEPPER, RIGHT? YOU’RE GONNA GET THESE STRIPS
JUST KIND OF GET THEM TOGETHER
REALLY EASILY AND THEN JUST GO DOWN TO CREATE
LIKE THESE SMALL LITTLE DICES, RIGHT? REALLY EASY. JUST GATHER ALL
THAT AND THAT’S ALL YOU CAN DO THAT. YEAH, YOU CAN DO THAT. YOU CAN
DO THAT. SEE YOU’RE WINNING
ALREADY. SO WE’RE GONNA START ON OUR MEAT
MIXTURE. I’VE GOT SOME GROUND BEEF HERE,
GONNA ADD THIS TO SOME OLIVE
OIL. YOU GET THAT NICE SIZZLE AND I
ASSUME YOU COULD EASILY SWAP THAT OUT WITH
TURKEY OR YOU CAN EVEN GROUND CHICKEN. YEAH,
WHATEVER YOU GOT IT FINE. AND I’M GONNA ADD IN OUR BELL
PEPPER HERE AND THEN CAN YOU ADD IN THAT DICED ONION AND SOME
GARLIC FOR ME. SO THAT’S IT. THAT’S IT. SO, YEAH, YOU GOT TO START
COOKING THIS DOWN. YOU’RE GONNA
BROWN IT. HOW MUCH GARLIC IS IT? I MEAN, HEY, I LOVE GARLIC. ALL
ADD IT IN. ALL RIGHT. ADD AS MUCH AS YOU WANT IN
THERE. AND THEN THIS IS WHEN WE GET
INTO THE FLAVORS, LIKE WE’RE
GONNA ADD IN TWO SAUCES. SO IF YOU HAVE TACO TUESDAY
TONIGHT, OF COURSE, YOU SHOULD
HAVE SOME LEFTOVERS, SALSAS ADD IN THE RED AND THE
GREEN. THAT’S GONNA GIVE US AMPLE
FLAVOR HERE. YEAH. THE CHUNKY, THAT TEXTURE OUT THERE. I THINK YOU PLAY AROUND WITH SALSA, RIGHT? WE’RE GONNA ADD IN THIS SALSA
AND THEN WE’RE GONNA ADD IN SOME
TACO SEASONING. SO YOUR STORE BOUGHT TACO STORE BOUGHT, GET IT IN THE LITTLE PACKET AND
JUST TOSS IT ALL TOGETHER WITH
SOME CHICKEN STYLE. WHAT’S THE WORD AL? IT’S VERY GOOD. OH MY GOSH. SO YOU’RE GONNA COOK
THIS TOGETHER. THIS IS OUR SWAP. THE MAGIC OF TV. YEAH. LOOKS REALLY GOOD. YOU’RE
GONNA LET THAT KIND OF IT UP INTO THIS AND THEN WE’RE
GONNA START ADDING IN OUR
ADDITIONAL TEXTURE. WE’VE GOT CREAM OF MUSHROOM. IT IS. I KNOW IT MAKES IT SO CREAMY. YOU THROW IT INTO EVERYTHING, WE
THROW IT INTO EVERYTHING AT MY
HOME, EVERYTHING MUSHROOMS, THROW IT INTO EVERYTHING. IT
MAKES EVERYTHING SO MUCH BETTER. WHY DO YOU LIKE IT SO MUCH? IT’S SO CREAMY. IT ADDS SO MUCH
RICHNESS ALONG WITH LIKE THE
SOUR CREAM IN THIS. IT REALLY MAKES THAT TEXTURE SO
GREAT. YEAH. AND I LOVE ANYTHING WITH
MUSHROOM TOO. WE’RE GONNA ADD IN
SOME BLACK BEANS. TWO GRAB THAT, ADD THAT IN AND OF
COURSE THE SOUR CREAM I WAS
TALKING ABOUT, THROW THAT IN TOO FOR THAT EXTRA
RICHNESS AND THAT TANG. AND THEN WE’RE GONNA ADD IN SOME
CHEESE. YEAH. GET THAT IN THERE AND WE’RE GONNA STIR THAT
TOGETHER AND THEN THIS IS WHEN YOU GET
THE KIDS INVOLVED OR YOU CAN GET RID OF LIKE YOUR
MORNING AGGRESSION. I’M GONNA HAVE TO LIKE AND I’LL
JUST GO FOR IT AND YOU KNOW, GET THAT OUT THE I KNOW HE’S LIKE, I’M TAKING
THAT OVER. RIGHT? CRUNCH THAT TOGETHER. THIS GOES IN THE PAN IN. YEAH. AND THEN YOU JUST START
BUILDING IT AND THIS IS WHERE WE
GET INTO OUR CASSEROLE. IT’S ALMOST LIKE A LASAGNA.
YOU’RE GONNA JUST LAYER IT UP. THE BOTTOM LAYER IS DORITOS OR
WHATEVER YOUR CORN CHIP IS. YOU CAN DO THE ONE DORITOS FRITOS LIKE WHATEVER YOUR NAME
ARE, THE FLAMING HOT, YOU KNOW, GET SOME SPICE IN THERE LIKE
WHATEVER YOU LOVE. LIKE YOU CAN REALLY ADAPT THIS
AND MAKE THIS INTO WHATEVER YOU
LIKE. IT’S LIKE A LAYER DIP LIKE YOU BAKE IT OFF AND YOU GET
ALL THOSE TEXTURES, YOU GET THE CRUNCH AND YOU GET
THAT CREAMINESS ABOUT 30 MINUTES AND THEN YOU’RE
GONNA ADD SOME CHEESE ON TOP
DON’T ADD THE CHEESE AT THE BEGINNING AND PUT THE FOIL
OVER IT BECAUSE IT’LL STICK TO
THE FOIL. YEAH. SO DO IT, TAKE THE FOIL
OFF AND THEN JUST ADD THE CHEESE
AND THEN LET IT GET UP AND THEN IT COMES OUT, I GOT THIS NEW COOKBOOK. I’M LIKE, OH MY GOSH, IT’S
CALLED EVERYDAY GRAND. AND IT’S ALL ABOUT JUST LOVING
AND ENJOYING EVERY SINGLE MOMENT
OF LIFE. LIKE I WANTED TO JUST MAKE A
BOOK THAT JUST MADE EVERYONE
HAPPY, RIGHT? FINDING SO MUCH JOY AND JUST
BEYOND THIS HOLIDAY, IT’S LIKE GOT A GOOD HAIR DAY CELEBRATE. I THINK AL ENDORSED IT. I WAS SO
GRATEFUL TO HIM. I MEAN LIKE, HEY, YOU CHANGED
THE TIRE CELEBRATE. YES, SHE LOVES IT. IT’S SO GOOD. THANK YOU. THANK YOU. THAT’LL EARN YOU BROWNIE POINTS. WE’VE GOT JOCELYN DEREK ADAMS
FROM GRAND BABY K’S GOOD
MORNING, JOCELYN. GOOD MORNING. HOW ARE YOU TODAY?
WELL, I’M GONNA BE ALL THE BETTER FOR
THIS PERFECT BROWNIE RECIPE. LET’S GET STARTED ON THE BATTER. YES. SO I’VE GOT SOME MELTED
BUTTER IN MY MIXER HERE AND I’M
GOING TO ADD IN TWO SUGARS. THIS IS WHY THESE ARE SO PERFECT
BECAUSE THEY HAVE THAT GREAT
CHEWY CONSISTENCY. SO I LOVE TO USE BOTH GRANULATED
SUGAR AND BROWN SUGAR. YUM. YEAH. YOU KNOW WHAT IF YOU REALLY WANT
TO GO CHEWY, YOU GO DARK BROWN IF YOU WANT
LIKE A NICE SORT OF, KIND OF IN
BETWEEN BALANCE, THEN GO WITH THE LIGHTER. I DIDN’T KNOW. SO I WANT TO GET THAT MIXED
REALLY, REALLY WELL. AND THEN I’M GOING TO START
ADDING IN MY EGGS. I’VE GOT TWO EGGS AND THEIR ROOM
TEMPERATURE. THAT’S VERY
IMPORTANT. AND I’M GOING TO ADD THEM IN ONE
AT A TIME INTO OUR BATTER. JOSLYN. AS YOU’RE MAKING THESE, I, I MADE THESE WHEN YOU WERE
SUPPOSED TO BE ON A COUPLE OF
WEEKS AGO BUT HAD A POWER OUTAGE OR SOMETHING
AND I MADE THEM BECAUSE THEY
SOUNDED SO GOOD. AND I’M NOTICING THERE’S A
COUPLE OF THINGS THAT I DIDN’T
QUITE DO. RIGHT. AND I LOVED THEM THE FIRST TIME
SO I CAN’T WAIT TO DO IT AGAIN.
YOU SAY LIKE THE EGGS, IT’S LIKE A FULL PROOF RECIPE.
PRETTY MUCH LIKE, YES, THE
WHISKING OF THE EGGS. I FIND THAT PEOPLE LOVE THAT
CRACKLY CHOP ON A BROWNIE AND THE WHISKING OF THE EGGS IS
SO KEY TO THAT. IF YOU WHISK THEM REALLY,
REALLY, REALLY WELL, LIKE TAKE
SOME TIME WITH THAT, YOU’LL GET THAT PERFECT JUST PRACTICALLY TOPPED AND THEN
YOU PUT IN THE FLOUR. RIGHT? I DIDN’T EVEN REALIZE YOU CAN
OVER MIX FLOUR, BUT I GUESS YOU
CAN. YES, YOU CAN BECAUSE AS SOON AS
YOU START TO GET THAT FLOUR IN, THAT’S WHEN YOU’RE GOING TO
ACTIVATE YOUR GLUTEN. RIGHT? AND WE DON’T WANT TOUGH
BROWNIES. WE WANT TO MAKE SURE THAT WE
JUST GET IT IN JUST ENOUGH TO WHERE IT’S KIND OF IN THE BATTER
AND IT’S SMOOTH ENOUGH AND THEN
STOP AWAY AND YOU’RE DONE. YEAH. YOU DON’T WANT TO WORRY
TOO MUCH ABOUT PUNCH. YOU WANT
IT TO BE NICE AND SMOOTH. BUT I FIND THAT PEOPLE SORT OF
JUST OVERDO IT. THEY’RE LIKE, I GOTTA GET IT
LIKE, PERFECT, PERFECT, PERFECT,
PERFECT. AND IT’S LIKE YOU DON’T NEED TO
WORRY ABOUT THAT. IT’S PERFECTLY FINE TO JUST DO
IT THAT WAY. AND JOCELYN REALLY QUICKLY PUT
THEM IN THE PAN TO MAKE SURE
THEY COME OUT CLEAN. WHAT DO YOU DO WITH THE PAN? AH, YES. SO LOVELY TIP. HERE. I LOVE
TO ADD MY PARCHMENT RIGHT INTO
THE PAN AND HERE IS MY SWAP OUT OF MY
BATTER AND THIS ACTUALLY HELPS. SO LIKE WHEN YOU’RE DONE WITH
THE BAKING, YOU CAN PULL THIS RIGHT OUT OF
YOUR PAN WITHOUT HAVING TO LIKE GO THROUGH ALL
THE CRAZY MESSINESS. THAT’S YUMMY. AND THEN WE’RE MAKING ICE CREAM MAKING ICE CREAM AFTER YOU MAKE
THE PERFECT BREAD, YOU’RE MAKING IT EVEN BETTER. YEAH. SO LIKE IT IF YOU HAVE ANY
LEFTOVERS AND THAT’S SOMETHING
THAT I FIND LIKE, I USUALLY DON’T LIKE PEOPLE WHO
GOT BROWNIES AND THEN THEY’RE
GONE IN LIKE TWO SECONDS. AND I’M LIKE, HEY, RIGHT, EXACTLY. LIKE IF YOU ACTUALLY HAVE
LEFTOVER BROWNIES, THEN THIS IS
LIKE A FUN THING TO DO. I’VE GOT TWO TYPES OF ICE CREAM
HERE AND I JUST GRAB SOME OF MY LIKE TWO PIECES OF BROWNIE
OR YOU CAN SPLIT THEM IN HALF. IT IS LIKE A THINNER CONSISTENCY AND I JUST GRAB AN ICE CREAM
SCOOP ADD RIGHT TO THE CENTER OF THIS
BABY. IT LOOKS GOOD. JOCELYN,
YOU ARE LIVING RIGHT. IT’S SO BEAUTIFUL THIS MORNING.
CAN I JUST TELL YOU THAT YELLOW?
THANK YOU. HEY, JOCELYN. REALLY QUICKLY. THE BROWNIE SANDWICH. COULD YOU, COULD YOU MAKE TWICE
THE BATTER AND FREEZE THE BROWNIES AFTER
THEY’RE BAKED? WELL, WHAT I DO IS I TAKE THE
LEFTOVERS AND I JUST, WHENEVER I
HAVE THEM, I TAKE TWO PIECES OF BROWNIE OR
I SPLIT A BROWNIE IN HALF AND THEN I JUST ADD THE ICE
CREAM RIGHT TO THE JOCELYN. THANK YOU SO MUCH. GREAT TO SEE YOU. THANK YOU SO MUCH. OK. DOKE FOR THESE
RECIPES. HEAD TO TODAY.COM/FOOD ADAMS IS HERE TO SHARE THE SWEET
AND SIMPLE RECIPE. WE DON’T CARE IF IT’S WINNER. WE
WANT KEY LIME PIE, KEY LIME PIE. YES. OK. WE LOVE KEY LIME PIE. AND
YOU’RE SAYING, COOK IT ALL YEAR
LONG. WHO CARES? BAKE IT? OH MY GOSH. WE MAKE IT FOR
CHRISTMAS. WE MAKE IT FOR THANKSGIVING LIKE
INSTEAD OF LIKE THE TRADITIONAL
PUMPKIN, YOU KNOW, WE ALSO HAVE THIS NEXT
TO THE SWEET POTATO PIE. OK, BECAUSE MY DAD ABSOLUTELY
ADORES IT. SO I’VE GOTTA MAKE IT YEAR ROUND
ALL THE BEST PART. I ALWAYS THINK OF A KEY LIME PIE
IS THE CRUST. THE CRUST HAS
GOTTA BE ON, LET ME GET IT STARTED. OH MY GOD. YES, I AGREE. SO,
I’VE GOT SOME GRAHAM CRACKER
CRUMBS. YOU CAN ALSO JUST BUY SOME GRAM
CRACKERS AND GRIND THEM UP IN
YOUR FOOD PROCESSOR. I’VE GOT A LITTLE SUGAR BECAUSE,
YOU KNOW, WE’RE GETTING SWEET
HERE AND THEN I’VE GOT SOME MELTED
BUTTER AND I’M JUST GONNA DO A QUICK
WHISK AND GET THOSE ALL
COMBINED. AND THAT’S OUR CRUST. HOW EASY WAS THAT? RIGHT? YES. SO I’M GONNA MIX THAT ALL
TOGETHER, LET THAT KIND OF
BECOME LIKE WET SAND, LIKE THAT KIND OF CONSISTENCY. AND THEN I’M GONNA POUR THAT
RIGHT INTO OUR PIE PLATE, WHICH I ALSO LIKE
SPRAYED WITH A NON STICK SPRAY. JUST GET THAT IN THERE. YEAH. YEP. YEP. AND THEN I’M
JUST GONNA START PATTING DOWN. YOU CAN PAT DOWN WITH YOUR
HANDS. YOU CAN ALSO USE LIKE A
MEASURING CUP AND ALSO GET THAT
REALLY SMOOTH IN THERE. THIS IS WHAT I LIKE TO DO IT A
LITTLE BIT, YOU KNOW, MORE
PROFESSIONAL. SO YOU GET IT UP BY PUSHING IT UP
LIKE THAT. YEAH, YOU JUST START PUSHING IT
UP THE SIDES. SO WE’VE GOT OUR CRUST TO BAKE
IT FIRST. IS THAT TRUE? YEAH. SO I LIKE TO BAKE MINE FOR ABOUT
MAYBE LIKE 10 MINUTES JUST TO KIND OF GET LIKE A NICE KIND OF
GOLDEN COLOR ON THE OUTSIDE. AND IT ALSO KIND OF SETS IT UP A
LITTLE BIT MORE TOO. SO WE’RE GONNA PRETEND LIKE WE
BAKED THIS ONE AND WE’RE GONNA GET TO OUR
FILLING LIKE REALLY QUICKLY. YOU
CAN GET ONE. HEY, STEVE HERE. WE GOTTA PLAY THE TV GAME.
SO WE GOTTA GO FAST. SO I’M
GONNA GET TO OUR FILLING. I’VE GOT SOME SWEET AND
CONDENSED MILK HERE. I’M GONNA
ADD THAT. RIGHT. OH YEAH. I LOVE THE LIKE UH THICK, THICK. IT’S LUSCIOUS, IT’S
CREAMY. THIS IS LIKE THAT SECRET
WEAPON IN YOUR KEY LIME PIE THAT GIVES
IT THAT BEAUTIFUL LUSCIOUS CONSISTENCY. AND I’VE GOT SOME EGG YOLKS. WE’RE GONNA SKIP THE WHITES. WE’RE GONNA JUST THE EGG YOLKS
GONNA MAKE IT SUPER RICH AND DELICIOUS AND ACTUALLY
LIKE A NICE MOIST TEXTURE. AND THEN I’M GONNA ADD IN JUST
TWO MORE INGREDIENTS. OF COURSE,
OUR KEY LIME JUICE GROCERY STORE YOU CAN BUY KEY LIME JUICE
AT THE GROCERY STORE EASILY RIGHT ON THE SHELVES. OR IF YOU WANT TO TURN THIS INTO
LIKE A LEMON, YOU KNOW, BAKED
PIE. YOU CAN EASILY USE LEMON JUICE
TOO. CAN I ASK A QUESTION THAT WAY TOO? IS, IS KEY LIME JUICE, LIME JUICE? IS IT JUST LIME JUICE? IT
TOTALLY IS. NO, IT IS. THERE ARE
DIFFERENT KEY LIMES. THEY’RE LIKE THE LITTLE SMALL
LIMES THAT YOU’LL SEE THOSE
SPECIALTY LIMES VERSUS LIKE THOSE BIGGER LIMES
THAT YOU SEE IN THE GROCERY
STORE. THE KEY LIME, IT WOULD TAKE YOU A LONG TIME TO
JUICE ALL THOSE YOU HAVE TO WAIT FOR THE ACTUAL
KEY LIME JUICE. YES. YES. KEY LIME JUICE. I WANNA GRAB
THAT INSTEAD OF THE LIME JUICE AND THEN FINALLY JUST A LITTLE
VANILLA AND I’M JUST GONNA WHISK ALL
THAT TOGETHER UNTIL IT COMBINES AND IT TAKES LIKE A
COUPLE SECONDS. AND THEN HOW DO YOU MAKE IT
GREEN? YOU DON’T MAKE IT GREEN. SO WHEN YOU SEE PEOPLE WITH LIKE
THE GREEN ONE, THEY’VE ADDED LIKE FOOD COLORING
TO THAT. YEAH. THAT IS NOT LIKE A
TRADITIONAL LIKE REAL. WE DON’T PLAY AROUND WITH THAT.
I SORT OF LIKE IT JUST LIKE
THAT. RIGHT. YEAH, THIS IS HOW YOU DO IT,
RIGHT. THIS IS THE CONSISTENCY. THIS IS THE LOOK, THIS IS WHAT YOU WANT AND WE’RE
GONNA POUR THAT RIGHT INTO
BEAUTIFUL. LOOK AT THAT. I JUST LIKE TO THE POURING. I WISH I COULD LOOK. THAT’S IT. I MEAN WE GOT VALENTINE’S DAY COMING UP AND IF YOU YEAH, YOU BAKE THIS BABY. IF YOU HAVE LIKE A DEEPER PAN,
JUST MAYBE DOUBLE THE FILLING
TOTALLY UP TO YOU. AND THEN IF YOU WANNA DO THIS
BEAUTIFUL VARIATION THAT I HAVE
HERE, THIS IS MY RASPBERRY KEY LIME PIE. IT’S GORGEOUS.
RIGHT? AND YOU JUST GOT A LITTLE WHIPPED CREAM
ON TOP. YEAH, I JUST ADD A LITTLE
WHIPPED CREAM ON TOP HERE. I JUST USE SOME MELTED RASPBERRY
JAM AND I KIND OF JUST SPOON IT
OVER. MAKE IT MARBLE DRIZZLE. YEAH. AND THEN, AND IT JUST ADDS
SOMETHING SPECIAL TO IT OR YOU
CAN BAKE AS IN HOW LONG DO YOU? AND I JUST KIND OF JUST UH YOU BAKE FOR ABOUT 1015
MINUTES MAX AND THEN IT COMES OUT LIKE THIS. THANK YOU. THANK YOU BABY CAKES. THANK YOU, JOCELYN. THANK YOU. AND FOR THIS RECIPE HEAD
TODAY.COM/FOOD. A GOOD MONDAY MORNING TO YOU. A FLOODING CATASTROPHE IN TEXAS. WE ARE HERE IN THE FLOOD ZONE
WHERE NEARLY 100 PEOPLE WERE
KILLED. OTHERS STILL MISSING THIS
MORNING AND MORE RAIN IN THE FORECAST. IT’S JULY 7TH. THIS IS TODAY. CREWS LOOKING FOR SURVIVORS THIS
MORNING OF THAT DEVASTATING FLOODING IN
CENTRAL TEXAS, INCLUDING AT LEAST 10 LITTLE
GIRLS FROM A BELOVED SUMMER CAMP STILL
MISSING THIS MORNING, A REGION UNITED IN GRIEF AND
SHOCK. I’M SURE HE FOUGHT LIKE HELL TO
GET THE KIDS AND HIS WIFE TO SAFETY AND SEARCHING FOR
HEALING TODAY. WE’RE LIVE ON THE GROUND WITH
THE VERY LATEST. BREAKING OVERNIGHT, MORE EMERGENCY EVACUATIONS
ORDERED THIS TIME IN PARTS OF
NORTH CAROLINA SLAMMED BY THE REMNANTS
OF TROPICAL STORM CHANTAL, AND SEVERE WEATHER IN THE
MIDWEST CREATES A HOLIDAY
NIGHTMARE ON ONE OF THE BUSIEST TRAVEL
DAYS OF THE YEAR. STRAIGHT AHEAD, EVERYTHING YOU NEED TO KNOW. TURMOIL. PRESIDENT TRUMP MAKING NEW
TARIFF THREATS, TURNING UP THE PRESSURE ON SOME
OF THE COUNTRY’S BIGGEST TRADING
PARTNERS. THIS MORNING, WHAT IT ALL MEANS FOR CONSUMER
PRICES AND THE NEW FEUD THAT’S ERUPTED BETWEEN
TRUMP AND ELON MUSK OVER MUSK’S PLAN TO START A NEW
POLITICAL PARTY. TRASH TALK, A MASSIVE STRIKE OF CITY WORKERS
IN PHILADELPHIA, INCLUDING MEMBERS OF THE. CREATING A MAJOR MESS ON THE
STREETS. THAT’S BAD. PEOPLE ARE WALKING BY AND
HOLDING THEIR NOSE. JUST AHEAD, THE NEW EMERGENCY PLAN LAUNCHED
TO PICK UP ALL THAT TRASH. ALL THAT LESS PRIME TIME. AMAZON’S BIG SUMMER SALE KICKING
OFF IN A MATTER OF HOURS. OTHER POPULAR STORES READY TO
OFFER THEIR OWN DISCOUNTS. WE’VE GOT YOUR GUIDE TO THE BEST
DEALS. AND SUMMER BLOCKBUSTER JURASSIC
WORLD REBIRTH TAKES A HUGE BITE OUT OF THE HOLIDAY WEEKEND
BOX OFFICE, RAKING IN MORE THAN $300 MILLION
WORLDWIDE. NONE OF WHAT YOU JUST SAID IS
GOOD. MAKING SCARLETT JOHANSSON THE
HIGHEST GROSSING MOVIE STAR OF
ALL TIME, AND HOLLYWOOD HEARING HER ROAR
TODAY, MONDAY, JULY 7, 2025. FROM NBC NEWS, THIS IS TODAY. WITH SAVANNAH GUTHRIE FROM KERRVILLE, TEXAS, AND CRAIG MELVIN FROM STUDIO 1A IN ROCKEFELLER
PLAZA. MORNING EVERYBODY. WELCOME TO TODAY. WE ARE GLAD TO HAVE YOU WITH US
ON THIS MONDAY MORNING. CRAIG, GOOD MORNING. SAVANNAH, GOOD MORNING TO YOU. THE THE SCENES THAT WE HAVE
WATCHED UNFOLD OVER THE LAST FEW DAYS
THERE IN CENTRAL TEXAS JUST
HEARTBREAKING. THE NUMBERS STAGGERING. MORE THAN 80 PEOPLE ACROSS 6
COUNTIES KILLED IN THAT