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IT’S, IT’S PARSLEY, IT’S
ROSEMARY, IT’S THYME, IT’S CHILI
FLAKE, IT’S GARLIC AND THEN WE’RE GONNA PUT IT TO
THE BROTH IN. SO IT COVERS UP
HALFWAY AND YOU’RE GONNA PUT IT BACK IN
THE OVEN AND LET THIS COOK FOR
ABOUT ANOTHER HOUR OR SO UNTIL THE INTERNAL
TEMPERATURE GETS TO AROUND 130 WHICH IS LIKE MEDIUM TO
MEDIUM RARE, LIKE BRAISING IT. YEAH, IT’S LIKE HALF ROAST, HALF
BRAISED. THIS IS A SLOW COOKING. THAT’S GONNA KEEP THAT MEAT NICE
AND JUICY. SO WHEN YOU COOL IT
DOWN THE NEXT DAY, I I WHEN YOU CUT IT, IS THIS LIKE A A GRAIN
SITUATION? ALWAYS WHENEVER YOU’RE CUTTING
ANY KIND OF MEAT, YOU WANT TO CUT IT AGAINST THE
GRAIN FOR TENDERNESS. BUT WHAT YOU BASICALLY WANT TO
DO IS GET THIS AS THIN AS YOU
POSSIBLY CAN. MOST PEOPLE DO THIS ON A DELI
SLICER IN RESTAURANTS SO YOU CAN
GET IT SUPER, SUPER THIN. YOU DON’T NEED PERFECT SLICES,
YOU JUST NEED IT THIN. SO IF YOU EVER, YOU DO MAKE THIS AT HOME, I MEAN IF YOU EVER WANTED TO MAKE IT AT
HOME AND YOU WANNA KIND OF
CHEAT, LIKE DON’T TELL ANYBODY, BUT YOU CAN BUY LIKE DELI ROAST
BEEF AND BASICALLY MAKE THIS BROTH AND THEN WHEN
THE TIME COMES. YEAH. SO THIS IS THE SAME BROTH
FROM THE MEAT WAS ROASTED IN. WE’RE GONNA TAKE IT OUT, STRAIN
IT. WE’RE GONNA ADD OUR MEAT BACK
INTO THAT BROTH AND GET IT NICE
AND COOKED AND HOT. AND THEN IN THIS POT OVER HERE
WE HAVE SOME OF THE MEAT AND THE BIGGEST THING, GUYS WITH THE ITALIAN BEEF
SANDWICH IS YOU GOTTA GET ALL
THAT BROTH IN THERE. AND NOW AT THE RESTAURANTS, THEY
EITHER SERVE IT WET, DIPPED OR DRY AND THEY USUALLY
THEY TAKE A WHOLE BAG, THEY PUT IT INTO THAT BROTH, GET IT NICE AND WET AND THEN
THEY TOP IT WITH SOME SWEET
PEPPERS AND SOME AND SOME JAR IN THERE. YOU NEED A ROLL THAT CAN HANDLE
THAT. SO THERE’S A, THERE’S A FAMOUS
BAKER IN CHICAGO, I BELIEVE IT’S CALLED TORONTO
BAKERY. AND IT’S KIND OF LIKE AN IN
BETWEEN FRENCH BREAD, ITALIAN
BREAD. IT’S NICE AND CRUSTY AND HEARTY
THAT CAN HOLD UP TO THE
JUICINESS OF IT. BUT LITERALLY WHEN YOU’RE EATING
THIS SANDWICH IN CHICAGO, IT UM IT’S LIKE FALLING APART
BECAUSE IT’S SO WET FROM ALL
THAT BROTH. YOU ROLL IT UP NICE AND TIGHT
AND PEOPLE LIKE EAT IT WITH A KNIFE AND FORK BECAUSE
IT’S GONNA FALL APART. BUT WHATEVER YOU WANT, HOWEVER
YOU ENJOY EATING BROTH INSIDE,
DIP IT. BUT THOSE PICKLED VEGETABLES,
RIGHT? THEY HAD A NICE LIKE BRIGHTNESS TO THAT PARTY. THE FLAVOR OF THAT SANDWICH. AND THE SWEETNESS FROM THE SWEET
PEPPERS AND EVERYTHING THAT’S IN
THERE. IT’S JUST LIKE THE PERFECT.
HOW’S YOUR HAPPY HOUR VERSION OF
THIS? GOING? AMAZING. WE CAN’T WAIT FOR MORE PEOPLE TO
COME AND CHECK IT OUT AND HAVE
IT FROM 4 TO 7 EVERY DAY. WE’RE DOING A HAPPY HOUR WITH
THIS SANDWICH BEING ONE OF THE
FEATURED ITEMS ON IT. SO WE LOOK FORWARD TO THIS SHOW. OH, IT WAS SO GOOD. JEREMY ALLEN
WHITE, THE MAIN ACTOR DID SUCH A
GREAT JOB. THERE’S SO MANY LIKE A FINE
DINING CHEF. YOU KNOW, MY DAYS AT DEL POSTO
LEAVING THAT TO DO A BARBECUE
RESTAURANT. THERE’S SO MANY LIKE TWO OR FOUR
CORRELATIONS BETWEEN THAT SHOW AND MY LIFE. A HUGE FRIEND OF THE SHOW. HE’S ALSO THE OWNER OF PIG BEACH
RESTAURANT IN BROOKLYN AND
QUEENS, NEW YORK AND AUTHOR OF THE NEW
PIG TODAY. MY FRIEND. GOOD TO SEE YOU. GOOD TO SEE YOU. THANK YOU FOR HAVING ME. SO YOU’RE DOING
THE BACKYARD STAPLE. A BARBECUE, A BURGER BEACH
BARBECUE BURGER AND IT STARTS
WITH, IT STARTS WITH THE SAUCE. SO THE FIRST THING WE NEED IS A
LITTLE BIT OF MAYONNAISE. A YOU
WANNA HELP ME OUT HERE? WE HAVE A LITTLE MAYONNAISE PIG BEACH BARBECUE MUSTARD
SAUCE, WHICH IS WHAT GIVES US THAT SORT
OF LIKE UNIQUE FLAVOR TO IT. ALL, SOME KETCHUP CHOPPED PICKLES AND
A LITTLE BIT OF OUR ALL PURPOSE BARBECUE
SEASONING. SO THESE TOPPED PICKLES ARE ALSO
THE PICKLES THAT WE’RE GONNA BE PUTTING ON
THE BURGER THAT WE’VE DONE OURSELVES. SO WE MAKE THEM, THEY’RE
AMAZING. THEY’RE LIGHT, CRISP, BRIGHT,
VIBRANT, JUST AMAZING. OK. THE LAST THING YOU JUST PUT IN THERE
A LITTLE BIT OF ALL PURPOSE
BARBECUE SEASONING. WE PUT IT ON OUR RIBS. YOU PUT
IT ON OUR PORK SHOULDERS, WE PUT
IT ON, IT’S GONNA BE ON THAT CORN
THAT’S GONNA BE DONE AT THE END
OF THE TABLE PRETTY SOON. ALL RIGHT. SO NOW WE GOT A BURGER SAUCE
MADE YOU CAN PUT THAT IN A NON
RACKET CONTAINER, PUT IN YOUR FRIDGE. IT’LL HOLD FOR ABOUT TWO WEEKS.
NO PROBLEM. PULL IT OUT WHENEVER YOU WANT TO
DIP A BURGER, HOT DOG, ANYTHING
YOU WANT INTO IT. SO THAT THE SAUCE, THAT’S THE SECRET SAUCE. SECRET. ALL RIGHT. SO NEXT WE
GOTTA COOK UP OUR BURGERS. I LOVE USING A BLEND THAT’S LIKE
BRISKET AND SHORT RIBS, CHUCK, BUT WHATEVER YOU CAN FIND, COOK
IT UP IS DELICIOUS. THEN WE’RE GONNA SEASON IT WITH
A LITTLE BIT OF MY PEPPER. IT’S A LITTLE BIT OF SALT PEPPER
AND A LITTLE ACCENT. THAT ACCENT HELPS GIVE LIKE A
NICE UMAMI FLAVOR TO THAT
BURGER. BASICALLY LIKE AN MS G. EXACTLY.
EXACTLY. WHICH GETS A BAD WRAP.
IT GETS A BAD WRAP. I MEAN, IT’S A LITTLE BIT IS
DELICIOUS. IT GOES A LONG WAY
AND WON’T DO ANY HARM TO YOU. YOUR BURGER, YOU SEASON EVERYTHING. YOU ALWAYS GOTTA SEASON THEM
FIRST BECAUSE THAT’S GONNA GET ALL THAT FLAVOR OUT OF THE
MEAT. WE’RE GONNA GO OUT OUR GRILL,
NICE AND HOT HEAT. GET IT COOKING. UM, I LIKE TO COOK MY BURGERS
STILL, YOU KNOW ABOUT A MEDIUM, BUT WHATEVER YOU WANNA COOK THEM
TO, THEY’RE GONNA TAKE PROBABLY
AROUND 5 TO 8 MINUTES, DEPENDING UPON THE THICKNESS OF
THE PATTY THAT YOU’RE USING. WHEN THEY GET FINALLY COOKED,
YOU’RE GONNA LAST COUPLE OF
MINUTES, YOU’RE GONNA PUT A PIECE OF
CHEESE ON IT AND MELT THEM DOWN. WHAT KIND OF CHEESE DO YOU LIKE? I LOVE, I’M AN AMERICAN CHEESE
GUY ON MY BURGER, IT MELTS
PERFECTLY. IT’S THE BEST CHEESE OUT THERE
FOR A BURGER. AND MY HUMBLE OPINION, A BIG
MISTAKE PEOPLE MAKE PRESSING
DOWN THE BURGER. DON’T EVER, DON’T EVER PRESS DOWN THE BURGER
BECAUSE YOU’RE GONNA SQUEEZE OUT OF
THOSE NATURAL JUICES BECAUSE YOU WANNA FEEL LIKE
YOU’RE DOING SOMETHING. I KNOW. BUT DON’T BECAUSE IT ALSO FLARES
UP THE GRILL AND YOU’RE GONNA GET REALLY BAD
SMOKED FLAVOR ON THE MEAT. WE LOVE SMOKE, JUST NOT THAT
KIND OF SMOKE FLAVOR AND THEN LET IT REST ON THE TRAY. LET
THOSE JUICES JUST KIND OF
NATURALLY COME OUT. SO THEY DON’T SOAK OUT YOUR BUN
AND THEN WE’RE GONNA PUT OUR BURGER TOGETHER A LITTLE BIT OF
THAT SECRET SAUCE ON THE BOTTOM
BUN. AND THAT ARE, ARE YOU EAT QUICK PICKLES ON TOP? THE
BURGER? POTATO BUN? I LOVE THE
POTATO BUN FOR ME. THAT’S THE PERFECT SOFT, SWEET
SQUISHY BURGER BUN IS MY FAVORITE BURGER. THAT’S
ALL WE WANT IT TO BE. TOP IT OFF
AND DIVE ON IT AND ENJOY IT ON MEXICAN STREET CORN. WELL, WHILE
WE’RE GETTING ON MEXICAN STREET
CORN. A HUGE SHOUT OUT TO MY CO-AUTHOR
AND FRIEND SUPER CHEF, SHANE
MCBRIDE. AMAZING. THANK YOU KNOW, HE’S
THE BEST. SO IT’S, HE CO-WROTE THIS BOOK
WITH ME AND I COULDN’T HAVE DONE
IT WITHOUT HIM AND ALSO THE FAMOUS KATIE
STEELO. THEN WE’RE IN THE BACK OVER
THERE. HER AND ANTHONY KATRINA HAD
GREAT. UH THEY HELPED TO STYLE THE FOOD
FOR THE PICTURES OF THE BOOK. SO
A HUGE OUT OF THAT TED GOODMAN, JUDY CHO WITH ALL
THE PEOPLE THAT HELPED US WRITE
THIS BOOK. SO MEXICAN STREET CORN IN THIS
BOWL OVER HERE, WILL YOU GUYS
REMIND YOU? I’M GONNA PUT SOME SOUR CREAM TO
SOME MAYONNAISE. THIS IS SO GOOD. THIS IS A LITTLE BIT OF CHOPPED CILANTRO,
SOME CHOPPED GARLIC AND THEN WE’RE GONNA ADD SOME
LIME JUICE. THIS IS THE SIMPLEST THING IN
THE WORLD, BUT THIS SAUCE ON
CORN, I PROMISE YOU IS LIKE THE MOST
DELICIOUS THING IN THE WORLD. AND IT’S MY FAVORITE WAY OF
EATING CORN IN THE SUMMERTIME,
GRILL IT OFF, GET A NICE CHAR GOOD FLAVOR. AND THEN AFTER IT COMES OFF THE
GRILL, WE’RE JUST GONNA TAKE IT.
IT’S OK. WE’RE GONNA TAKE IT, BRUSH IT
WITH SOME OF THIS DELICIOUS UH SAUCE WE MADE WITH THAT
MAYONNAISE AND THAT SOUR CREAM. WHY ARE YOU MAKING YOU RIGHT ON THE GRILL YOU DON’T
KNOW IS MAKING NOISES. I’M LIKE, OK,
LET ME TRY IT. WHAT, WHAT IS, WHAT NOISE JUST CAME OUT OF YOUR SAUCE MADE WITH THE SOUR CREAM AND THE
MAYONNAISE RIGHT NOW, A CILANTRO AND SOME LIME JUICE.
AND THEN THERE’S SOME COTILLA
CHEESE ALL THE TIME IT OFF WITH AND THEN FINISH IT AGAIN WITH A
LITTLE BIT OF ALL PURPOSE
BARBECUE SEASONING ON TOP AND THERE YOU HAVE SOME GREAT. IT’S MY FAVORITE WAY OF EATING
CORN, COOK IT THE WHOLE WAY ON
THE GRILL. TAKE THOSE, PULL THEM BACK LIKE THAT. IT
MAKES A BEAUTIFUL DISPLAY FOR A
FRENCH FAMILY. I LOVE YOU. LADIES AND GENTLEMEN, YOU ARE THE MAN THAT’S PROPRIETARY, THAT’S PROPRIETARY. YOU KNOW, THE RECIPES IN THE
COOKBOOK. GO GET YOUR COOKBOOK.
ANYWAY. THAT’S, THAT’S THE SOUND OF A
GAME OF BREWING RIGHT HERE ON
NBC. TONIGHT’S SEASON OPENER, BUFFALO BILLS TAKING ON THE
REIGNING SUPER BOWL CHAMPS THE L
A RAMS. SO WE’VE GOT CHEF MATT ABDO
HERE. HE HAILS FROM UPSTATE NEW
YORK, SO HE’S GOT A REP. BUFFALO ALSO. OF COURSE, MATT’S THE EXECUTIVE CHEF AND
OWNER OF PIG BEACH LOCATIONS HERE IN NEW YORK CITY
AND WEST PALM BEACH AND WE’VE GOT DARRELL SMITH. DARRELL RESIDES IN LOS ANGELES,
HOME OF THE RAMS, ALSO A FORMER
NFL PLAYER HIMSELF. HE IS THE HOST OF THE MA THE MAD GOOD FOOD ON TASTE.
MADE. MAD GOOD FOOD ON TASTE,
MADE GENTLEMEN. GREAT TO HAVE BOTH OF YOU WITH
US. THANK YOU SO MUCH. I WAS JUST IN BUFFALO A FEW
WEEKS AGO. SO I KNOW BILL’S FANS
ARE STOKED. THEY THINK THIS IS THEIR YEAR. IT’S GAME TIME. INDEED. WHAT ARE
WE MAKING HERE? CHICKEN RIGG IS ONE OF THE MOST QUINTESSENTIAL ICONIC DISHES
FROM UPSTATE NEW YORK. RIGG’S BEING SHORT FOR RIGATONI. AND IT’S THIS DELICIOUS SPICY
CHICKEN PASTA DISH THAT WE’RE
GONNA GET RIGHT TO IT. SO FROM BUFFALO, I, I DON’T KNOW
WHERE THAT FROM, BUT IT LOOKS DELICIOUS,
COLD AND REFRESHING. SO IN OUR LITTLE CALENDAR HERE,
A NICE LITTLE FUN TRICK. WE HAVE
SOME CHICKEN THIGHS. WE’RE SWITCHING UP FROM THE
TRADITIONAL CHICKEN BREASTS,
SOME CHICKEN THIGHS. WE’RE DREDGING IT WITH SOME
FLOUR, HIT IT WITH A LITTLE BIT OF SALT
AND PEPPER AND THIS COOL LITTLE
TRICK YOU CAN SHAKE IT OUT WITH THE CALENDAR TO GET ALL
THAT EXTRA FLOUR OFF OF IT WITHOUT IT BEING NICE
AND CLEAN. AND THEN WE’RE GONNA BROWN OFF
OUR CHICKEN THIGHS. THAT OIL IS
NICE AND HOT. ONCE THEY’RE ALL BROWN, WE’RE
GONNA TAKE THE CHICKEN OUT IN THAT SAME POT. WE HAVE SOME ONIONS AND GARLIC
THAT HAVE BEEN SWEATED DOWN WITH A LITTLE BIT
OF OLIVE OIL. THE NEXT STEP, WE’RE GONNA
DEGLAZE A LITTLE BIT OF WHITE
WINE. ANY WHITE WINE WILL DO. BUT I
LOVE A GOOD CHARDONNAY FOR THIS
DISH. THEN WE’RE GONNA ADD SOME TOMATO
SAUCE, SOME MUSHROOMS, DICED TOMATOES, ROASTED RED PEPPERS AND WE LET
ALL THIS STUFF COOK DOWN FOR
ABOUT 1520 MINUTES OR SO UNTIL YOU GET
TO THIS DELICIOUS CONCOCTION
RIGHT HERE. THAT TURNS INTO THAT TURNS INTO THIS.
THEN WE’RE GONNA FINISH IT. WE’RE GONNA PUT OUR CHICKEN BACK
IN. OK, WE’RE GONNA HIT IT WITH SOME
HEAVY CREAM TO MAKE THAT BEAUTIFUL SORT OF PINK
SAUCE OUT OF THIS DISH. SOME CHOPPED CHERRY PEPPERS. THIS IS WHERE THAT VINEGAR HEAT
COMES INTO PLAY AND REALLY JUST KIND OF WAKES THIS
ENTIRE DISH UP, MAKES IT SUPER DELICIOUS. CAN’T HAVE THIS PASTA WITHOUT A
LITTLE BIT OF BUTTER AND THAT’S JUST ALL GONNA SIMMER
DOWN, FINISH IT WITH A COOKED RIGATONI PASTA, JUST COOK
IT AS NORMAL AS THE BOX WOULD
SAY. AND YOU’RE READY TO GO CHICKEN
RIGGS. MY UPSTATE NEW YORK
FAMILY. THERE IT IS FOR THE SHOW. I THINK THEY’RE GONNA DO GREAT.
I’M VERY EXCITED TO SEE WHAT
THEY DO. ALL RIGHT. ALL RIGHT. SO THERE’S A
CHICKEN WIGGY FROM BUFFALO. WHAT
DO WE HAVE FROM L A? GOOD LUCK TO YOU. WELL, I, I’M IN L A BUT I AM FROM PHILLY. I
JUST HAD TO SAY THAT BEFOREHAND.
SO TODAY, ASK YOU ABOUT THAT. IT’S THE
NICE ALBUM, RIGHT? SO WE’RE, WE’RE GONNA REPRESENT
BOTH SIDES. SO WE HAVE A
FILIPINO MEXICALI LUMPIA BECAUSE L A DOESN’T REALLY HAVE
A FOOD. AND SO I’M TAKING PHILLY WITH ME
AND MIXING IT WITH LUMPIA, WHICH
IS ALL OVER L A. IF YOU DON’T KNOW WHAT LUMPIA
IS, IT IS BASICALLY A FILIPINO
EGG ROLL, RIGHT? AND SO WE GOT SOME STEAK HERE
THAT WE’VE BASICALLY SLICED. AND SO TO DO THIS STEAK ARE YOU USING? SO WE GOT A RIB EYE, RIGHT? AND YOU
WANNA, YOU WANNA FREEZE THIS A
LITTLE BIT. SO IT’S EASIER TO SLICE. SO
WATCH THIS, WATCH HOW EASY THIS
IS WHEN YOU FREEZE IT, YOU CAN GET
IT SUPER THIN. SO THAT’S A PRO
TIP. YOU JUST DROPPED THERE. FREEZE
THE STEAK FIRST EASY. OK. AND THEN IF YOU WANT, YOU CAN GO TO THE STORE AND
SOMETIMES YOU CAN GET THESE FROM LIKE AN ASIAN MARKET AND
IT’S ALREADY SLICED FOR YOU. SO WE’RE GONNA MOVE OVER HERE
AND WE’VE GOT OUR STEAK THAT WE
THINLY SLICED. WE’RE GONNA ADD A LITTLE BIT OF
MY SEASONING MIX WITH SOME, SOME
SEASONING. WE GOT SOME CHILI POWDER. WE GOT
SOME UH IS THAT PROPRIETARY OR? MM IN
PHILLY WE, WE LIKE TO USE A
LITTLE BIT OF SEASONING. THAT’S WHAT OUR CHEESESTEAKS
TASTE SO GOOD. AND SO THIS IS THE PROPRIETARY MIX. WE GOT SOME CHILI POWDER, WE GOT
SOME PAPRIKA, WE GOT SOME BROWN
SUGAR CINNAMON THAT YOU TELL ME THAT NOT ALL THIS STUFF. THEN I WOULD HAVE TO UH YEAH, EXACTLY. SO WE GOT THIS, WE GOT A LITTLE
BIT OF ONION. WE GOT SOME GREEN
PEPPER AND FOR THIS STEP, YOU REALLY
WANNA ACTIVATE THOSE GLUTES IN
THAT LOWER BACK. YOU WANNA GET BOTH SIDES IN THE CAST, RIGHT? OK. SEE THAT COMING. THERE WE GO. AND WE JUST MIX
THESE TOGETHER, RIGHT? BOOM. ADD OUR CHEESE TO THIS AND ALL
IN THE PAN, ALL IN THE PAN AND ALL WE WANNA DO IS MAKE SURE
THIS IS JUST MIXED ALL TOGETHER. NEXT WE MOVE ON TO THIS STEP AND
THIS TURNS INTO THIS, IT’S, IT’S ALREADY FROZEN A LITTLE BIT
OR COOLED OFF BECAUSE WE WANNA PUT THESE
INTO OUR ROLLS AND I’LL HAVE YOU HELP ME. SO WE JUST, WE HAVE DON’T DO THAT YET. WE’RE GONNA
PUT THIS RIGHT AT THE BOTTOM
LAYER IT ACROSS, RIGHT? AND YOU AIN’T GOTTA PUT TOO MUCH
LIKE LET ME SEE. HERE WE GO. THAT’S GOOD ENOUGH,
RIGHT? AND NOW WE CAN HELP YOU IT, MAN. AND NOW ONCE YOU DO THIS, WE’RE
GONNA ROLL THIS PIECE OVER AND FOLD IT INTO A CELL. SO JUST LIKE THIS, YOU’RE GONNA
ROLL IT LIKE A RUG, ROLL IT LIKE
A RUG BACK AND THEN WE COME ALL THE WAY UP AND NOW WE TAKE THAT EGG WASH. THIS IS ELABORATE RIGHT ACROSS
THE TOP, RIGHT ACROSS THE TOP AND MAKE IT NICE AND STICKY
ICKY, IT’S STICKY JUST LIKE THAT. AND SO ONCE WE GOT THIS, WE’LL
TAKE THESE, YOU COULD CUT THESE
IN HALF IF YOU LIKE AND WE JUST DROP THESE BAD BOYS
RIGHT INTO OUR OIL SO YOU CAN EAT IT. YEAH. AND IF YOU WANT, YOU CAN FREEZE
THEM, YOU CAN TAKE THEM OUT, YOU CAN COOK THEM RIGHT OUT OF
THE FREEZER. THESE, WE FROZEN A LITTLE BIT JUST
BECAUSE WE WANT TO BE NICE AND
STIFF AND TO KEEP THAT SHAPE AND IN THE END ONCE THEY’RE NICE AND CRISPY, VOILA, VOILA, WHAT, WHAT KIND OF
OIL AS JOKES COME OVER HERE? WHAT, WHAT’S THE VERDICT HERE? BECAUSE
YOU’RE A PHILLY GIRL. I’M LIKE WATCHING WITH BOTH OF
THESE THINGS. THEY’RE LIKE CHEESESTEAK SPRING
ROLLS. THEY ARE SO GOOD AND YOU CAN
MAKE, IT’S EASY TO MAKE AT HOME.
ISN’T THAT DELIGHTFUL? AND YOU KNOW, I’M LITERALLY WALKING AROUND
WITH BOTH BOWLS, MATT ABDOO. AND IF YOU WANT TODAY’S RECIPE,
IF YOU WANT TO DO THIS, WE MADE
IT VERY EASY. YOU CAN SCAN THE QR CODE TO
ORDER THE INGREDIENTS IN JUST
ONE CLICK, THEN YOU SELECT ADD INGREDIENTS
TO THE CART, THEN SCHEDULE A PICK UP OR
DELIVERY IS VERY EASY. SO PLAY ALONG AT HOME IF YOU
WANT TO EAT MATT, IT’S GOOD TO
SEE YOU, BUDDY. CONGRATULATIONS. THANK YOU VERY
MUCH ABOUT THE COOKBOOK BECAUSE
FINALLY BOOK IS HERE. THAT’S RIGHT. EXCITING. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL UH
BECAUSE WE, WE BARBECUE IDEAS AND TIPS ALL THE TIME,
DIDN’T YOU WRITE? A BLURB AND
MATT’S BOOK. HE SURE DID. WHAT DO YOU LOVE ABOUT THE
COOKBOOK? UH, IT’S, IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT
WE REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT. EVERYBODY COULD COOK FROM THE
BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE GUY TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO, WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE CAN. PERFECT. I TEASED THE SECOND BY SAYING
YOU’RE GONNA FIND SOME MEATS
THAT ARE A LITTLE LESS EXPENSIVE TO USE.
WHAT DO WE GOT TODAY? SO TODAY WE GOT A LITTLE TRI TIP
ACTION FOR YOU. IT’S A CUT OF SIRLOIN
FROM THE BOTTOM PART OF THE
SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT.
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR. SO ONCE YOU SLICE IT NICE AND
THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH? OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GONNA BE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRAIN OF GARLIC AND A LITTLE BIT OF DRIED
ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF. SO YOU CAN USE IT ON ANY KIND OF
STEAK, CHICKEN POULTRY, UH PORK.
IT’S DELICIOUS. IT’S JUST A REALLY SIMPLE ALL
PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP,
WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU HAVE IN YOUR
PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB, SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. I GOT A COOKING CHEF. ARE YOU GONNA EAT BOTH SIDES? SO FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE BY ALL MEANS HAVE SOME
FUN WITH IT. AND DO YOU HAVE TO SMOKE IT
BECAUSE YOU DON’T, THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO. IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO, SO THAT EXACTLY TO GET THAT NICE
AND LOW CENTER COOKED. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE,
YOU COULD ABSOLUTELY TAKE IT AND JUST
ROAST IT OFF IN YOUR OVEN. NO
PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE, YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. WHAT’S THIS MEDIUM RARE? WHAT DO YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM, UH NO,
FOR MEDIUM RARE. I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY, IT’S
GONNA CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO, IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. WE’RE GONNA MARK IT UP ON THAT GRILL. GET THOSE
BEAUTIFUL TARMACS THAT ARE
HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI SAUCE, HOT POD. OH, YES, THE BEST. SO WE’RE JUST
GONNA TAKE SOME PARSLEY AND CHOP
IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT SOME MORE PARSLEY CILANTRO WITH THAT. ABSOLUTELY. CILANTRO IS GREAT TO
IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKES, OREGANO,
PUT THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON AND YOU HAVE THE PERFECT,
PERFECT. OH MY GOD. IT’S THE
BEST THING EVER. AND THEN WE’RE JUST GONNA TAKE
THE STEAK. AND WHAT I LOVE ABOUT
TRI TIP IS THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S MY LOVE. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE
PEOPLE THAT WANT A LITTLE BIT MORE ON THE MEDIUM
RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH, VIBRANT FAT MEATY FLAVOR TO IT THAT JUST GET IT CRACK. I LOVE IT. I LOVE IT. WELCOME TO TODAY. ALL DAY, ALL
DAY, TODAY, ALL DAY, ALL DAY. THIS IS A LONG WAY OF ASKING WHO’S YOUR FAVORITE CHARACTER YOU’VE EVER PLAYED THE UNICORN? YOU GOTTA HAVE THE UNICORN. WHAT IS SHE RIGHT THERE? THAT’S WHY YOU’RE SAYING ALL
THIS NICE STUFF YOU GAVE ME THE
LOOK, SORRY TO DISTURB YOUR DAY. EVERYONE’S MAD AT YOU WILLIE.
BETTER MAKE THIS FAST. I DON’T
WANT THE RAP UNA WHEN I SEE YOU. I ALWAYS THINK I
WONDER WHAT HIS QUOTE WOULD BE. GIVE US SIX MINUTES AND WE’LL
ASK AS MANY QUESTIONS AS WE CAN. WELCOME TO COLD CUTS, PORK, CUT,
COLD CUT. HI BUDDY CAL, COOKING WITH ME. LET’S GO
BABYSIT. IT’S CALLED PARENTING.
WHAT WAS THE FIRST BOOK? YOU REMEMBER LEVI HEART SMART TODAY WITH SIMPLE
EXERCISES TO STRENGTHEN YOUR
HEART. MAKE THE MOST OF YOUR BEACH
DAYS. IT’S ALL ABOUT THE TRACK. NOW, HOW GOOD THEY LOOK. I NOW PRONOUNCE YOU HUSBAND AND
WIFE THE THIS MORNING. A STORY OF PEOPLE
HELPING PEOPLE. YOU RECEIVED TONS OF LETTERS
FROM PEOPLE WHO HAVE BEEN
INSPIRED. LET’S DO THE WEATHER. OK. ALL YOU GOT TO SAY IT’S
COLD, IT’S WARM, IT’S RAINING, IT’S SNOWING.
THAT’S IT. ONE OF OUR MOST
FAVORITE FRANCHISES EVER. AMBUSH MAKEOVER. IT DOESN’T LOOK YOU IN A COOK OFF. I WILL AND YOU GUYS
WILL DEFINITELY WIN SOMETHING TODAY ALL DAY, ALL DAY, ALL DAY. WELCOME TO TODAY, ALL DAY. WE ARE SO EXCITED TO GET STARTED
WITH COOKING AND TODAY FOOD. BUT BEFORE WE DO, BEFORE WE DO
THAT, WE’RE JUST GONNA TAKE ONE
SECOND AND SHOUT OUT OUR NEW EXECUTIVE
PRODUCER, TALIA IS IN THE HOUSE. WE JUST WANNA
SAY, HEY, WELCOME TO. IT’S YOUR FIRST DAY OF SCHOOL, NATALIA. WE’RE SO WE’RE HERE. SHE’S HERE. YOU KNOW
WHO ELSE? WE’RE SO HAPPY TO HAVE
IT. WELL, SHE’S NOT AT THE RANCH HANGING
OUT WITH HER FAMILY OR FILMING EPISODES OF HER HIT
FOOD NETWORK SHOW, REID DRUMMOND IS BUSY COMING UP
WITH EASY AND DELICIOUS MEALS FOR YOU AND
YOUR FAMILY. SHE’S THE STAR OF THE PIONEER
WOMAN AND A BEST SELLING AUTHOR
OF SEVEN COOKBOOKS. HER LATEST IS CALLED THE PIONEER
WOMAN COOKS. SUPER EASY. IT’S 100 AND 20 SHORTCUT RECIPES
FOR DINNERS, DESSERTS AND MORE. WE’VE MISSED YOU. SO I JUST FEEL LIKE I’M SEEING OLD
FRIENDS AND IT’S JUST SO HAPPY.
I’M SO HAPPY TO BE HERE. OK. FIRST OF ALL, WE HAVE TO
SAY, CONGRATULATIONS, YOUR
DAUGHTER GOT MARRIED. MY THANK YOU. HOW WAS THAT? IT WAS SO MUCH FUN. I MEAN, IT
WAS, WE DID IT ON THE RANCH,
WHICH WAS A CRAZY IDEA. WE SORT OF BUILT THIS HUGE TENT
OUT THERE, BUT IT WAS, THAT’S FINE. AND THE, THE GREAT THING IS
THERE WAS A LOT OF WORK, BUT THE DAY OF WE WERE JUST ABLE
TO LET THE PROCESS HAPPEN AND
ENJOY IT. IT WASN’T STRESSFUL. YOU DIDN’T DO ANY COOKING FOR IT, DID YOU? I WAS GONNA SAY REHIRES BECAUSE THAT’S WHY I WAS
ABLE TO RELAX AND HAVE FUN TO WATCH YOUR HUSBAND WALK HER
DOWN THE AISLE. WE KNOW HE’S BEEN RECOVERING
FROM AN ACCIDENT. IT MUST HAVE
BEEN SPECIAL. IT WAS WONDERFUL. I MEAN IT WAS A SEE THAT’S MY FAVORITE PICTURE OF
THE TWO OF THEM. HE WAS A LITTLE
STIFF. THEN HE’S, HE’S DOING MUCH
BETTER. HE’S ON HIS HORSE TODAY.
SO EVERYTHING IS GREAT ON THE HORSE. OH MY. OK. SO NOW THAT HODA HAS EATEN A
WHOLE CHOCOLATE WAS MAKING FUN OF YOU. I DON’T
APPRECIATE THAT. THANK YOU, JEN. YOU. IT WAS REALLY QUIET AND THEN ALL
OF A SUDDEN THE CAKE WAS GONE BUT YOU SHOULD SEE WHAT SHE DOES
TO CHIPS. OH, WELL, YOU KNOW YOU HAVE THE REST OF THE DAY TO
WORK IT OFF RIGHT AFTER THE CAKE. I THOUGHT IT
WOULD BE GREAT TO MAKE SOME
VEGETABLES. SO I’M GONNA DO A SHEEP PAN GNOCCHI DINNER AND WHAT I LOVE
ABOUT IT. MY COOKBOOK REALLY? I’M NOT AFRAID TO USE SHORTCUT
INGREDIENTS. SO MY FAVORITE INGREDIENT IS,
THIS IS STORE BOUGHT M AND IS THIS FROZEN OR YOU JUST, IT’S ACTUALLY SHELF STABLE,
BELIEVE IT OR NOT. SO YOU CAN THROW IT IN THERE. IS THIS A JOKE? WHAT YOU JUST
DID? YOU JUST DUMPED EVERYTHING
ON THE SHEET? I THOUGHT YOU HAD TO BOIL IT. NO,
NO, NO, NO, BECAUSE WE’RE GOING
TO ROAST IT. SO THEN I’VE GOT YES, PESTO. I’M GOING TO MIX IT
WITH OLIVE OIL. I’M TRYING NOT TO GET PESTO ON
YOU. SO I MOVE IT AWAY FROM YOUR. CAN YOU BUY THE PESTO OR DID YOU
MAKE THEM? NO, NOT THE PESTO. SO
YOU LIKE EVERYTHING. SO SHE’S SPEAKING OUR LANGUAGE. YEAH, I MEAN DURING THE PANDEMIC, YOU
KNOW, I KIND OF BURNED OUT ON COOKING
A LITTLE BIT BECAUSE THERE WERE
SO MANY KIDS AROUND. SO THAT’S IT BECAUSE PESTO IS SO
FLAVORFUL. IT HAS GARLIC AND YOU
KNOW OIL, THE PAN DID YOU ALREADY? YOU HAVE TO BECAUSE THERE’S
PLENTY OF OLIVE OIL IN THE PESTO
MIXTURE. SO BASICALLY AROUND AND THEN LOOK HOW
BEAUTIFUL IT LOOKS WHEN YOU HAVE TO PULL IT OUT OF THE. SO I LIKE TO DO A LITTLE HELP ME AND GRAB SOME PARMESAN SHAVINGS. I LOVE EVERYTHING ON ANYTHING. YOU KNOW WHAT I USED TO MAKE MY
OWN BY JUST REDUCING BALSAMIC
FOR HOURS IN THE HOUSE WOULD SMELL
LIKE VINEGAR AND MY KIDS WOULD
BE LIKE, WHY DID YOU HAVE TO? THIS IS KIND OF CRISPY. IT’S
DELICIOUS, ISN’T IT? AND SEE HOW ALL THE VEGGIES GOT
BEAUTIFUL COLOR. IT’S SUCH AN EASY MEAL AND I
WOULD TOTALLY JUST EAT THIS. BUT WE COULD DO THIS TOO, WHICH IS HUGE. LOOK AT WHAT
WE DID PUT IT IN THE OVEN TO BASIL AND I’M SO LAZY. I DON’T EVEN
WANT TO CHOP BASIL. LET ME JUST THE WAY WE HAVE ANOTHER RECIPE. HONESTLY. SHEET PANS ARE KIND OF
MY THING. I LOVE THEM. THEY’RE,
THEY’RE JUST, I GET NERVOUS IF I DON’T HAVE 20
READY TO GO AT ALL. SO THIS IS A SHEEP PAN SALAD. AND I LOVE THIS CONCEPT BECAUSE
YOU BASICALLY ROAST ANY VEGGIE
YOU WANT. IT’S, IT’S THE SQUASH TIME OF
YEAR. SO THIS IS A MIXTURE OF
CUBED BUTTERNUT SQUASH AND DELICATUS. DO YOU EVER PUT IT ON TOAST, MASH, MASH THAT THIS IS WHAT IT LOOKS LIKE. AND IT’S
BASICALLY KIND OF AN HEIRLOOM
TYPE OF SQUASH. BUT THE GREAT THING IS YOU CAN
EAT THE SKIN, IT GETS REALLY
TENDER. SO BUTTERNUT, IT CAN BE A LITTLE
BIT TOUGH, NOT VERY DRIZZLE. AND THEN WE’RE GOING TO DO
ANOTHER ROASTED VEGETABLE
SITUATION, SALT AND PEPPER. ITALIAN SEASONING AND THEN JUST, BUT HERE’S WHAT’S FUN ABOUT IT. SO, ROAST IT AND IT’S LIKE 4 50
25 30 MINUTES AND LOOK HOW GORGEOUS. SO THAT’S
DELICIOUS ON ITS OWN. BUT I
BUILD A SALAD OUT OF THIS. YOU MAKE YOUR OWN DRESSING TOO,
DON’T YOU? WELL, SOMETIMES, SOMETIMES I
DOCTOR OUT BOTTLED DRESSING. SO, BUT I’M USING THE ROASTED
VEGETABLES AS A BASE FOR A
SALAD, ISN’T IT GOOD? AND THE DRESSING IS TA MUSTARD LEMON JUICE, OLIVE
OIL, HONEY. AND THEN ISN’T IT? PRETTY 10 PLUS PLUS PISTACHIO, PISTACHIOS, POMEGRANATE, POMEGRANATE. IT’S PRETTY AT CHRISTMAS AND THEN GOAT CHEESE, WHICH HODA DOESN’T LOVE YOU. HODA LIKES IT. IT JUST DOESN’T LOVE
HER. THANK YOU. SO, THERE’S A LOT ABOUT HODA. ANYWAY, THANK YOU SO MUCH FOR THESE
RECIPES. HEAD TO DAY.COM/FOOD
AND FOR RES NEW BOOK. IT HAS RECIPES JUST LIKE THIS
ONE. HEAD TO DAY.COM/SHOP. I
PREDICT A BEST SELLER FINALLY, AFTER ALL OF THOSE
TEASES, THE RE DRUMMOND HAS MADE IT ALL THE
WAY FROM HER RANCH IN OKLAHOMA. ARE YOU NEAR
BLAKE’S RANCH IN OKLAHOMA? NOT SO MUCH, BUT YOU KNOW, WE’RE IN THE SAME STATE. WE KNOW EACH OTHER WHEN I WAS
THERE MARRYING HIM AND GWEN, I WOULD HAVE STOPPED BY YOUR
RANCH 25TH WEDDING ANNIVERSARY. I
COULD HAVE RENEWED YOUR VOWS. WELL, WE ALSO OUT WITH A BRAND
NEW COOKBOOK. IT’S CALLED SUPER
EASY. IT FEATURES MORE THAN 100 SHORT
CUT RECIPES, WHICH WE LIKE THE
SOUND OF THAT. ACTUALLY. LOTS GOING ON IN THE
RANCH IN OKLAHOMA. YOU LOOK
ABSOLUTELY STUNNING. YOU’VE GOT A DAUGHTER WHO JUST
GOT MARRIED. RIGHT. YES. HARD TO
BELIEVE. YEAH. AND YOU READ TO CELEBRATE YOUR
25TH ANNIVERSARY AND CARSON IS GOING TO DO YOUR RENEW
YOUR, THAT’S HARD TO BELIEVE. TOO. I KNOW.
I’M ONLY 29. I DON’T KNOW HOW I CAN LOOK AT WHAT HAPPENED DURING COVID. ALL I DID WAS EAT
AND DRINK AND NOT WORK OUT AND
LISTEN. SAME. I WAS WEARING PANDA PANTS THIS TIME LAST YEAR. I DON’T KNOW IF YOU REMEMBER. BUT, BUT, UH, YEAH, I JUST, YOU
KNOW, THE WEDDING WAS A GREAT
INSPIRATION AND MOTIVATION. BUT THEN ONCE I STARTED KIND OF
EXERCISING MORE AND GETTING
HEALTHIER, IT FELT SO GOOD THAT I JUST KEPT
GOING. SO I’M, I’M KIND OF GLAD I’M
OVER THAT HUMP. AND NOW IT’S ABOUT JUST
MAINTAINING AND, AND I DON’T KNOW IF THESE DELICIOUS
RECIPES ARE GOING TO BE ON ANY
MAINTENANCE, BUT THEY ARE REALLY SMELL GOOD. SPEAKING OF MY WELLNESS JOURNEY,
LETS SEE SOME WITH CHEESE ALL OVER THEM. SO, YEAH, IT STARTS WITH
CHICKEN. YES. SO I’M GOING TO
MAKE TAOS. NOW, DO YOU KNOW WHAT TAOS ARE CARSON? YOU NEED TO KNOW? SO TAOS ARE JUST LIKE NACHOS BUT THEY’RE
MADE WITH TOTS. SO I, I BAKED SOME TOTS WITH A LITTLE CHILI, COOK SOME CHICKEN, ADD SOME CELERY. SO THESE ARE
BUFFALO CHICKEN TAOS, CELERY, GARLIC AND GREEN ONION.
DID YOU MAKE UP TAOS OR IS THAT A THING? I KNOW BUT SWEPT THE NATION YET. NOW, I’M KIND OF HOPING ON NACHOS. YOU CAN PUT ON TO IT ON TAOS. SO THEN OF COURSE BUFFALO SAUCE
AND THEN YOU JUST LET THIS
SIMMER. I STARTED WITH RAW CHICKEN BUT
YOU CAN DO ROTISSERIE CHICKEN TO
MAKE IT EASIER. SO SIMMER THAT UNTIL IT’S
LUSCIOUS. HAVE YOU CHANGED WHAT
YOU COOK NOW? BECAUSE OF YOUR SORT OF WELLNESS
JOURNEY? IS IT, DOES IT PUT YOU ON A DIFFERENT PATH? NO. AND YOU KNOW, THE THING IS,
IS I HAVE, I HAVE TEENAGE BOYS,
COLLEGE STUDENTS. UH, LAD. I KNOW. YEAH. COWBOY. AND SO I HAVE TO MAKE FOOD THAT
EVERYBODY LOVES. AND I DON’T, I’M NOT GOOD WHEN I
DENY MYSELF, YOU KNOW, WHOLE
CATEGORIES OF FOOD. SO I’M JUST KIND OF LEARNING TO
EAT. I LIKE TO SAY I EAT A RHODE ISLAND SIZE PIECE OF CAKE
INSTEAD OF A TEXAS SIZED PIECE. THAT’S THE BEST WAY YOU GET THE
FLAVORS AND THE TASTE, EVERYTHING IS GOOD. SO YOU PULL THE TOTS
OUT OF THE OVEN, THEY’RE
SEASONED. SO THEY’RE A LITTLE BIT
ELEVATED. I KIND OF PUSH THEM INTO A PILE
PEPPER JACK CHEESE ALL OVER. I
MEAN, THIS, THIS IS WHAT RIGHT HERE. YEAH. AND THEN YOU
SPOON THE SAUCY CHICKEN ALL
OVER. AND SO YOU CAN DO GROUND BEEF AND YOU KNOW, BLACK BEANS AND DO
SORT OF IS THE CHICKEN BECAUSE
IT’S HOT MELT. THAT CHEESE. ARE YOU PUTTING
THIS BACK IN THE BACK IN THE OVEN? SO YOU WANT TO MELT THE CHEESE LIKE
NACHOS. SO ALL THE CHEESE YOU
WANT MELTS? OH, HERE WE GO. YEAH. CHEESE. THE BUFFALO SAUCE. IT’S HARD. IT’S GOT A KICK. BUT DID YOU KNOW, REDHEADS CAN
TOLERATE UH SPICY FOOD MORE THAN
ANYTHING. THAT WAS GOOD. YOU LOVE IT INTO THE GENEALOGY OF THAT SOME OTHER
TIME. BUT BASICALLY YOU GARNISH WITH UH
BLUE CHEESE AND TO MAKE BLUE
CHEESE DRESSING. I JUST TAKE RANCH DRESSING AND
ADD BLUE CHEESE TO. IT’S VERY EASY. YOU CAN DO BOTTLED RANCH OR YOU CAN MAKE
YOUR OWN BUT NICE LITTLE
SHORTCUT. SO THIS IS WHAT, THIS IS WHY MY
TEENAGE BOYS LOVE ME. THAT IS DELICIOUS. THIS IS GONE. I MEAN, WHAT’S EATEN A WHOLE BUNT CAKE? WE HAVE NOT STARTED THE CAKE SEGMENT YET. HEY, TAKE A BREATH. NO
ONE’S MISSED THESE EATING
SEGMENTS. MORE THAN HO SO GOOD. REMEMBER RHODE ISLAND? NOT
TEXAS. SHE’S GOING STATE BY
STATE. ALL RIGHT. WELL, THAT DOES BRING
US TO OUR CHOCOLATE CAKE. NOW THIS IS YOUR SECRET RECIPE,
RIGHT? OK. YES. SO CONFESSION. MY TOP SECRET INGREDIENT IN MY
TOP SECRET CAKE IS DARK
CHOCOLATE CAKE MIX. OK. AND LISTEN, I HAD MY HOUSE FULL
OF HUMANS DURING THE PANDEMIC
AND LARGE SIX, YOU KNOW, 6 FT FIVE HUMANS AND
FOOTBALL PLAYERS. AND I HAD, I WAS MAKING SO MUCH FOOD
THAT I WAS ABOUT TO LOSE MY
RELIGION. I, EVERY DAY I WAS JUST LIKE, I
CAN’T DO IT ANYMORE. SO I’M NOT AFRAID TO WHIP OUT
THE CHOCOLATE CAKE. I DOCTORED
IT WITH UH YOU KNOW, BITTERSWEET
CHOCOLATE CHIPS JUST TO MAKE IT
A LITTLE BIT MORE RICH. BUT THE THING IS THIS IS THE
SECRET. IT’S A BOX CAKE. WELL,
THAT’S WHAT, YEAH, BUT THE THING IS I’M TOPPING IT
WITH GANACHE, WHICH IS HEAVY CREAM AND GOOD. THAT’S TWO INGREDIENTS. AND THEN IT
TURNS INTO THIS LUSCIOUS AND ARE THESE INSIDE OR IS JUST LIKE A TOPPING THING? SO, WELL, YOU CAN JUST EAT ONE IF
YOU LIKE. OK. YEAH. SO YOU MADE THE CAKE?
OH, WE’RE OUT OF TIME. OK. I REALLY
WANT TO AND THEN DRIZZLE, DRIZZLE. I DID
SPRINKLES ON TOP. BUT AFTER
HALLOWEEN YOU CAN TAKE CANDY ON TOP ON TOP. OH, WAIT A MINUTE TO SHOW IT. YOU LEFT OUT. AND ALSO SHE’S GONNA MOVE IN
WITH YOU. AND SHE, SHE’S
GIGGLING. SHE’S GIGGLING A LOT OVER THERE ON YOUR SHOW. THANK YOU. THANK YOU. ALL RIGHT, OF COURSE, YOU CAN FIND ALL THESE RECIPES
AT TODAY.COM/FOOD AND PICK UP A
COPY OF SUPER EASY AT TODAY.COM/SHOP THIS
MORNING ON TODAY FOOD LASAGNA
TWO WAYS WITH LAYERS OF PASTA MEAT SAUCE AND CREAMY
CHEESE LASAGNA IS ONE OF THE
ULTIMATE COMFORT FOODS, BUT GET READY FOR SOMETHING A
LITTLE NEW THIS MORNING. RE DRUMMOND A K A, THE PIONEER WOMAN HAS
CREATED RECIPES. THEY’RE GOING TO BECOME YOUR
FAVORITES. HER LATEST BOOK IS CALLED THE
PIONEER WOMAN COOKS, THE NEW
FRONTIER. GOOD MORNING. HI, SAVANNAH. IT’S
GOOD TO SEE YOU. YOU’RE DOING SOMETHING REALLY
DIFFERENT WITH LASAGNA, WHICH IS
RISKY. WELL, IT’S A LITTLE RISKY. BUT WHEN YOU SEE THESE RECIPES,
YOU WILL TOTALLY UNDERSTAND. I LIKE TO MATCH THINGS UP AND
YOU KNOW, YOU DON’T WANT TO MAKE LASAGNA
OVER AND OVER AND OVER. SO WE ARE GOING TO MAKE SHRIMP
SCAMPI LASAGNA ROLL UP. I LIKE IT, WHICH ARE AS GOOD
AS THEY SOUND. SO I COOKED SOME SHRIMP AND BUTTER
ONION GARLIC A LITTLE THYME AND CHOPPED IT UP. OK. SO I’M GONNA MAKE A SORT OF A
SHRIMPY CHEESY FILLING AND THIS
IS CREAM CHEESE, RICOTTA EGG AND PARMESAN. I MEAN, WHAT CAN YOU, WHAT COULD
POSSIBLY GO WRONG? I KNOW. I
MEAN, IT’S ALL SIGN ME UP. SO I’LL LET YOU STIR THIS
TOGETHER AND I’M GOING TO START ON THE
WHITE SAUCE. UM, MY NEW COOKBOOK HAS LOTS OF
FUN RECIPES LIKE THIS. YEAH, I
LIKE THAT. IT’S DIFFERENT. YEAH. BUFFALO CHICKEN QUESADILLAS, FOR
INSTANCE, I HAVE TWO TEENAGE
BOYS AT HOME. MY GIRLS GREW UP AND LEFT ME. YOU GOT THOSE BRUTES AT HOME? SO RUDE OF THEM. YOU STILL GOT
CHARLIE THE DOG. WELL, CHARLIE’S NOT WITH US
ANYMORE BUT I HAVE, I HAVE
WALTER WALTER AND I HAVE A COUPLE OF
OTHER LITTLE BASSETS RUNNING
AROUND. THE WHOLE CREW OVER THERE IS
LIKE, OH, NO, IT’S OK. CHARLIE LIVES
ON, IN HIS BOOKS. WE READ HIS BOOK ALL THE TIME.
OH, I LOVE HEARING THAT. OK. SO I STARTED IT. SO THAT’S ALL. START TOGETHER AND I AM MAKING
JUST A BEAUTIFUL WHITE SAUCE AND
IT’S, I STARTED WITH THE ROE AND IT
HAS CREAM AND MILK AND SO YOU COOK AND COOK AND
COOK UNTIL YOU’RE TRYING TO
THICKEN IT UP. RIGHT? THICKEN IT UP. IS THAT THICKEN UP OR NOT
REALLY? THIS LOOKS GREAT. THIS ISN’T QUITE THERE BUT I
HAVE, I HAVE TO FINISH. SO I’M GONNA HAVE YOU HELP ME
BUILD A ROLL UP. OK. THIS IS THE FILLING YOU JUST
STIRRED TOGETHER. TAKE ABOUT A GENEROUS THIRD CUP AND PUT IT ON THE END OF THE OH,
THIS HAS THE OK. THE WHOLE THING
IS IN HERE. SHRIMP ARE EVERYTHING AND THESE
ARE COOKED LASAGNA NOODLES. I COOKED THEM ABOUT HALF THE TIME THAT THE
PACKAGE SAYS AND THEN JUST ROLL IT UP. THAT’S
THE NAME LASAGNA. ROLL UPS. THEY’RE SO CUTE AND PRETTY
WELL. THEY ARE SO CUTE. OH, MY BI AND A LASAGNA. OH, GOOD POINT.
THAT’S EXACTLY WHAT IT IS. AND THEN I ALWAYS PUT THE SAME
SIDE DOWN. OF COURSE TO MAKE IT
LOOK PRETTY. I POURED THE WHITE SAUCE IN THE BOTTOM OF THE
DISH AND THEN I’LL LET YOU POUR THE REST OF IT. AM I OR AM I DRIZZLING? NO, POUR,
POUR THAT IN THERE? OK. YEAH. WHY NOT? LOOK AT THAT
CREAMY, GORGEOUS AND THEN TOP IT WITH
MOZZARELLA. AND YOU CAN SEE THE FINISHED
DISH RIGHT HERE WITH PARSLEY ON
TOP. THAT DOESN’T LOOK CRAZY
DIFFICULT. YOU KNOW, IT’S NOT MY DAUGHTER WHO LIVES
IN DALLAS NOW SAW MY NEW
COOKBOOK AND SHE SAID WHEN I COME HOME, WILL YOU MAKE
ME THE, YOU ROLL UP? SO I MEAN, WHY NOT LOOK AT IT? I WANT TO TASTE THAT. SO
THAT’S LASAGNA ONE WAY. AND THIS SHOCK ME LASAGNA SOUP.
I MEAN, IT’S, IT’S REALLY
SHATTER. OK. TELL ME, TELL ME I’M NOT. SO STARTED WITH GROUND BEEF SAUSAGE, UH ONION
GARLIC THYME, OREGANO. AND I
JUST COOKED IT AND THEN ADDED THAT AND JUST TURNED IT INTO A REALLY
DELICIOUS UH WHOLE TOMATOES, TOMATO PASTE, UH PARSLEY. AND YOU CAN SEE THE
WHOLE TOMATOES. I ACTUALLY LIKE TO LET THEM COOK
DOWN A LITTLE BIT AND THEN BREAK THEM UP BECAUSE
THEY’RE A LITTLE SOFTER. ANY TIME I TRY TO SQUEEZE THEM
WITH MY HAND. IT WINDS UP IN MY
EYE. THAT’S NOT FUN. OR ON MY SHIRT,
WHICH IS EVEN WORSE AND WORSE. SO YOU JUST, YOU GROUND UP THE, THE UH BEEF
AND THEN YES, THEN YOU PUT IN THE DRAIN
THE EXCESS FAT AND THEN TURN IT
INTO A BEAUTIFUL SOUP AND THEN I COOKED SOME BROKEN UP
LASAGNA NOODLES IS DOWN AT THE BOTTOM. IT IS. OH, SO WHAT ABOUT THE CHEESE? WHERE’S
THE CHEESE? OK. SO ONCE YOU
SIMMER AWAY THE SOUP. YEAH, THE NOODLES ARE PERFECT. I MAKE THIS LITTLE RICOTTA
DUMPLING MIXTURE AND ALL IT IS IS RICOTTA
PARMESAN SALT PEPPER BASIL AND
PARSLEY STIR IT TOGETHER AND THEN WHEN YOU SERVE UP THE SOUP, YOU JUST PUT LITTLE DOLLOPS
RIGHT IN THE MIDDLE AND IT’S
JUST IF THE SOUP IS REALLY PIPING HOT
RICOTTA DUMPLING KIND OF MELT. CAN I COME OVER TO YOUR HOUSE, WHAT WE MAKE THERE BECAUSE IT
SOUNDS FAB BRING YOUR KIDS AND PUT THEM TO WORK ON THE R I LOVE IT. I LOVE IT. THANK YOU SO
MUCH. IT’S WHICH ONE DO YOU LIKE? BUT I LOVE THE. SO IT’S CRAZY. WE’RE TORN. CAN YOU TELL I LIKE
GO FOR SOUP AND WELL, YOU KNOW
WHAT THOUGH? AND THEN YOU GET THE SHRIMP ON THIS ONE. THAT’S THE THING. AND ALL THAT
SHRIMP SCAMPI FLAVOR IS IN THERE. LASAGNA. THAT’S NEXT LEVEL. YOUR WIFE
LOVES YOUR SHIT. I GET BORED REALLY EASILY. I, I HAVE TO HAVE SOME FUN IN THE
KITCHEN. THANK YOU SO MUCH. I KNOW YOU’RE COMING BACK FOR
THE FOURTH HOUR. MORE FOOD. YOU CAN FIND ALL OF THESE
RECIPES AT TODAY.COM/FOOD AND
FOR MORE ON RES BOOK, GO TO TODAY.COM/SHOP. YOU CAN BUY IT THERE. THANK YOU.
HONEY, SHE’S A NEW YORK TIMES, BEST
SELLING AUTHOR. SHE HAS 3 MILLION INSTAGRAM
FOLLOWERS AND SHE’S A STAR OF THE HUGELY POPULAR FOOD
NETWORK SHOW. IT’S CALLED THE PIONEER WOMAN. AND SOMEHOW SHE’S ALSO MANAGED
TO FIND TIME TO PUT TOGETHER A NEW COOKBOOK CALLED
THE PIONEER WOMAN COOKS. THE NEW FRONTIER, WHICH FEATURES A COUPLE OF
RECIPES THAT WE’RE GONNA BE
MAKING TODAY. AND SHE TOOK ALL THE PHOTOS FOR
THE BOOK. OF COURSE, SHE DOES
EVERYTHING SHE DID THAT TOO. MY CAMERA IS A
MESS. MY CAMERA’S STICKY ALL OVER IT. SO SHE’S GOT ROAST CHICKEN FOR
US. LOOK AT THIS. YES. I, I’M SO
HAPPY TO COOK YOU BOTH. I’M A BIG FAN OF BOTH
OF YOU. WE LOVE YOU FOR HAVING ME SO I CAN’T
COOK. YEAH, ME EITHER. BUT YOU’RE BASED IN OKLAHOMA AND
YOU JUST DO YOUR EVERYTHING FROM
YOUR HOME PRETTY MUCH. WE, WE FILMED THE SHOW AT OUR
GUEST LODGE, SO AT LEAST THEY DON’T HAVE TO
TRIP OVER MY TEENAGER’S LAUNDRY,
YOU KNOW, DIRTY SOCKS. AND I REALLY, I WAS TELLING HER
THAT MY DAUGHTER CHRISTINA IS
LIKE, SHE IS THE MOST INCREDIBLE
WOMAN. I, HER VOICE PUTS ME TO SLEEP. I
WATCH HER LIFE IS IDYLLIC. MY VOICE PUTS MY HUSBAND TO
SLEEP TOO. ALL RIGHT. SO WE’RE MAKING TO THIS. YES, I JUST WANT TO
SHOW YOU MY FAVORITE WAY TO
ROAST CHICKEN. I’M WEARING GLOVES JUST FOR THE
SPATCH COCKING. SO, DO YOU KNOW WHAT SPATCHCOCK
CHICKEN IS? SO, IT’S SUPER EASY. BASICALLY, YOU HAVE TO PUT ON
GLOVES, CUT THE BACKBONE OUT, WHICH IS JUST SNIP ON EITHER
SIDE. THAT’S THE UNPLEASANT PART. BUT THEN YOU SPLAY IT OUT. AND
THE WHOLE POINT IS TO KIND OF, THE WHOLE POINT IS TO GET IT AS
FLAT AS POSSIBLE. YOU CAN USE YOUR PALM AND KIND
OF PUSH. BUT THAT WAY A CHICKEN THAT
WOULD NORMALLY TAKE A LOT LONGER
TO ROAST JUST TAKES, UH REALLY A FRACTION
OF THE TIME. SO THEN YOU WIND UP WITH UH A BEAUTIFUL ROASTED
CHICKEN. SO, WHAT I LIKE TO DO IS MAKE
SORT OF AN HERB DRESSING AND IT’S JUST A SIMPLE OLIVE
OIL. HERBS, CUT SOME BABY GOLD POTATOES IN HALF AND JUST
TOSS THEM IN THE HERB MIXTURE. HOW LONG DOES IT TAKE YOU TO MAKE?
YOU WANNA HELP ME? JUST KIND OF
SHATTER THEM AROUND AND THEN YOU BRUSH THE SAME
MIXTURE ON THE CHICKEN. IS THIS A PAN OR IS THIS? IT DOESN’T HAVE TO BE BECAUSE
THE CHICKEN HAS SO MUCH UH
BEAUTIFUL GREASE AS IT COOKS. SO JUST REALLY ABOUT 30 MINUTES TOTAL, YOU START WITH A HIGH HEAT AND
THEN LOWER IT AND THEN LOOK WHAT YOU WIND UP
WITH HALFWAY THROUGH. I ADD CHERRY TOMATOES AND
ZUCCHINI AND THEN PUT IT BACK IN AND
FINISH IT UP AND YOU HAVE THIS
BEAUTIFUL ROASTED CHICKEN, WHICH I LIKE TO SERVE AS ROASTED
CHICKEN. BUT I ALSO LIKE LEFTOVER ROASTED
CHICKEN. YES, THIS IS YOUR PERFECT MEAL. THAT’S RIGHT. THAT IS, I MEAN, I LIKE FRENCH FRIES BUT
WE’RE NOT HAVING THAT. BUT I’M
SORRY, MARIA, I SHOULD NOT, WE’RE NOT ALLOWED TO EAT
THAT. I THINK ROASTED CHICKEN IS
THE PERFECT FOOD AND YUMMY. IT’S GOOD FOR WEEKNIGHT
FAMILY MEALS. BUT ARE YOU SURPRISED AT HOW
YOU’RE COOKING? YOUR PASSION HAS TURNED INTO
THIS INCREDIBLE SUCCESS? WELL, YOU KNOW, I THINK YOU
NAILED IT JUST PASSION. IF YOU, IF YOU ARE PASSIONATE
ABOUT WHAT YOU DO IT, CAN YOU TAKE YOU IN DIRECTIONS. YOU NEVER THOUGHT YOU’D, YOU’D GO IN AND THAT’S UM I’VE
HAD SO MUCH FUN WITH PIONEER WOMAN BECAUSE
IT STARTED AS BLOGGING. SO COME AROUND. UM AND I WANNA SHOW YOU WHAT YOU
CAN DO WITH THE CHICKEN IF YOU DON’T WANT TO SLICE IT UP
AND SERVE IT AS ROAST CHICKEN, SO YOU CAN SHRED IT, WHICH IS MY
FAVORITE THING IN THE WORLD. SO I’M GONNA MAKE A BEAUTIFUL
CHICKEN AND WILD RICE SOUP SOUP ONION CELERY AND CARROTS. AND THEN I’M GONNA DEGLAZE WITH
SOME WHITE WINE, WHICH I LOVE IN
ANY SOUP. IT JUST ADDS BEAUTIFUL FLAVOR
AND IT’S GETTING TO BE SOUP
WEATHER OUT THERE. FINALLY. DID YOU HAVE A HOT
SUMMER HERE? LIKE WE DID, WE HAD A SHIRT. IT SEEMED TO GO ON FOREVER AND
THEN ADD SOME FLOUR JUST TO THICKEN IT UP AND THEN YOU’LL
COOK THIS FOR A BIT AND THEN IT’S NO. SADLY, NO. MY DAUGHTER PAIGE LOVES TO COOK
AND SHE’S A GREAT COOK. THE REST
OF MY KIDS LOVE TO EAT. SO, UH WELCOME TO MY PLIGHT, BUT
I LOVE TO COOK. AND SO IT’S,
IT’S UH CHICKEN CHICKEN STOCK AND THEN WATER. AND THIS IS SO EASY. WILD RICE.
IT’S OH, I DIDN’T KNOW IT WAS
THAT COLOR. YEAH, IT’S NOT THE MIX THAT YOU
BUY IN A BOX. IT’S REAL WILD
RICE. UM MINNESOTA HAS, HAS WILD RICE
THAT KIND OF COMES FROM
MINNESOTA AND THEN YOU BASICALLY COOK IT
UNTIL THE RICE IS DONE AND LOOK
HOW BEAUTIFUL IT LOOKS. AND THEN YOU ADD THE CHICKEN IN,
OBVIOUSLY. UM, AND I LIKE TO KIND OF CREAM IT
UP A LITTLE BIT. I MEAN, I, I CAN’T THINK OF MANY DISHES
THAT I MAKE THAT AREN’T MADE
BETTER WITH A LITTLE CREAM. SO YOU CAN ADD A LITTLE OR A LOT
AND THEN LET IT SIMMER SOME MORE
WITH SOME AROMATICS, SAGE AND ROSEMARY AND THYME. AND THEN I LOVE TO ADD KALE ALSO TO THE SOUP. YEAH. AT THE END, THAT KIND OF AT THE END YOU JUST LET
IT SIMMER IN THE LAST FEW MINUTES.
TELL US WHAT THIS PASTA
SITUATION IS. OK. SO AGAIN, WHAT YOU CAN DO WITH
THE LEFTOVER CHICKEN IS MAKE A CHICKEN SPAGHETTI
CASSEROLE AND IT’S, I THINK CASSEROLES ARE JUST THE
ULTIMATE COMFORT FOOD. AND THIS HAS MUSHROOMS AND A
LITTLE BIT OF WINE, OF COURSE.
SO IF YOU CAN SPATCHCOCK A CHICKEN, YOU CAN DO ANYTHING IN LIFE THAT WE NEED A T SHIRT THAT SAYS
THAT. BUT REALLY YOU CAN MAKE SOUP AND
CASSEROLES, ENCHILADAS. THIS WAS, THESE WERE ALL
DELICIOUS, AWESOME MEALS. I MEAN, THEY SEEM EASY ENOUGH,
TOO, VERY EASY. IF IT’S NOT
EASY, I WON’T DO IT. THAT’S GOOD FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD AND FOR
MORE ABOUT REECE’S COOKBOOK, GO
TO TODAY.COM/SHOP YOU KNOW HER, YOU LOVE HER RE
DRUMMOND. SHE IS KNOWN AS THE
PIONEER WOMAN. AND TODAY SHE’S SHOWING US TWO
EASY RECIPES FOR A FAMILY FEAST.
YOU’VE GOT A, A SIMPLE EASY PASTA RECIPE.
WHAT ARE WE COOKING? YES. SO I AM SO INTO SHORTCUT,
HOMEMADE RAVIOLI. AND WHAT MAKES IT SHORTCUT IS
THAT I USE WONTON WRAPPERS. SO THESE ARE JUST IN THE STORE AND I MADE A LITTLE MIXTURE OF
RICOTTA PARMESAN SALT PEPPER,
LEMON ZEST. AND I JUST PUT A LITTLE, I CAN’T GET TOO CLOSE TO YOU
GUYS BUT PUT A LITTLE DOLLOP IN THE MIDDLE OF
THE WONTON WRAPPER. AND THEN I JUST TAKE MY CLEAN FINGER AND RUB A LITTLE EGG, WASH
AROUND THE EDGE AND THEN TAKE A SECOND WONTON
WRAPPER AND PUT IT ON TOP LINE UP THE
EDGES AND THEN YOU JUST WANT TO PRESS
IT TOGETHER. OOPS, I GRAB THREE. THAT’S OK. I’M DOING THIS ON THE FLY AND THEN JUST FORCE ALL THE AIR
OUT. AND HONESTLY, IF YOU CAN’T MAKE, MAKE HOMEMADE
PASTA DOUGH OR YOU DON’T HAVE
TIME. THIS IS SUCH A GREAT SHORTCUT AND THEN YOU JUST CAN GET AN
ASSEMBLY LINE WITH YOUR KIDS. MAKE AS MANY OF THESE AS YOU
WANT AND THEN JUST DROP THEM INTO
SALTED WATER ONE BY ONE. AND
LOOK, I LOVE THOSE LITTLE PIECES OF RAVIOLI DELICIOUS AND READY TO GO. HEY, CAN WE, WE
ONLY HAVE A MINUTE BUT WE WANT
TO GET TO THAT DESSERT. THAT WHAT IS IT? THE ICE BOX CAKE. YEAH. BLACKBERRY ICE BOX CAKE. SO THE
FROZEN POUND CAKES THAT WE ALL
KNOW AND LOVE. I SHAVE THE TOP OFF, CRUMBLE IT
INTO CRUMBS. POUR IN BUTTER VERY EASY. AND THEN JUST PUT
THIS ON THE STOVETOP, TOAST THE
CRUMBS AND THEN THE CAKE THAT’S LEFT
YOU SLICE THE CAKE INTO THREE
SLICES LENGTHWISE. I ALREADY STARTED A LAYER AND
IT’S CAKE, A MIXTURE OF JAM, BLACKBERRIES
AND LEMON JUICE AND LEMON ZEST. IT’S SO FUN TO USE A FROZEN
POUND CAKE BECAUSE THEN YOU CUT
THAT WHOLE, YOU KNOW, LOOKS SOMETHING I COULD MAKE. WE’RE HAPPY YOU JUST, IT KIND OF LIKE LASAGNA JAM CREAM. WE LOVE YOU, WE LOVE YOU. WE
CAN’T WAIT FOR YOUR BOOK TO COME
OUT. THANK YOU FOR COOKING FOR US. UH
YOU CAN CHECK OUT HER RECIPES AT
TODAY.COM/. IT IS ONE OF THE LONGEST RUNNING
FOOD SHOWS ON THE FOOD NETWORK.
FOLKS LOVE WATCHING THE UP AND COMING CHEFS. BEAT
BOBBY FLAY OR AT LEAST THEY TRY
TO. HE’S INVITED SOME FELLOW
CELEBRITY CHEFS TO GIVE IT A GO
ON HIS NEW SHOW. BEAT BOBBY FLAY HOLIDAY THROW
DOWN. AND TODAY BOBBY’S GONNA THROW
DOWN IN OUR KITCHEN WITH SOME
CHICKEN PARM. EVERYBODY LOVES CHICKEN PARM.
BOBBY. GOOD TO SEE YOU, MAN.
THANK YOU SO MUCH. SO, SO GOOD TO BE HERE. UM IT’S
HOLIDAY SEASON. IT IS. DO YOU, DO YOU COOK A BIG TURKEY
FOR THANKSGIVING? I DO, I DO.
THANKSGIVING IS MY, UM, IT’S MY FAVORITE DAY OF THE
YEAR. ACTUALLY, I’M GONNA BE
HERE NEXT WEEK. UH THERE’S GONNA BE A LOT OF FOOD
IN THIS PLACE. I’LL DO THAT. OK. SO WE’RE GONNA MAKE CHICKEN
PARM. THIS IS A DISH. OBVIOUSLY, I, I CALL THIS
CHICKEN PARMIGIANO AS OPPOSED TO
CHICKEN PARMESAN. IT’S A LITTLE BIT CLEANER
VERSION OF, OF THE CLASSIC. AND I JUST PUT THIS ON MY MENU
UH IN, IN AMALFI, IN LAS VEGAS. OK. SO A COUPLE OF
THINGS YOU LOOK LIKE YOU’RE NOT
GONNA COOK. YOU GOT YOUR HANDS IN YOUR POCKET. YOU WANNA DO
THIS? SO, THE CHICKEN CUTLETS? OK.
THIS IS, THIS IS CLASSIC. SO, UM, FLOUR, EGGS, BREAD CRUMBS.
AND SO YOU SET UP A DREDGING
STATION. YOU SEASON EVERY SINGLE, UM, ON THE PART OF IT. YES. EXACTLY. BECAUSE
OTHERWISE IT’S BLAND. SO YOU GO,
SO, THE, SO THE FLOUR TO THE EGG IS THAT BAD? NO, NO, YOU’RE
DOING GREAT. YOU TELL THAT WILLIE COOKS IN THERE. OK. AND THEN, AND THEN, AND THEN
THE EGGS HOLD ON TO THE PANKO
BREAD CRUMBS. EXACTLY. AND THEN YOU LET THAT SIT THERE
FOR A SECOND AND WE JUST PUT IT
IN THE OIL. I’M ACTUALLY USING AVOCADO OIL
MORE THESE DAYS THAN CANOLA OIL. AND I MEAN, THEY SAY IT’S BETTER
FOR YOU. SO I SAY, OK, WHY NOT? OK. SO ARE PEOPLE LAUGHING AT MY
COOKING? I THINK I’M DOING GREAT. I DON’T
KNOW. WHAT ARE THEY LAUGHING AT YOUR HANDS? DIRTY? OK. SO YOU WANNA MAKE
SURE IT’S YOUR HANDS. SO, SO EVERY, EVERY CULTURE HAS
THEIR OWN VERSION OF CHICKEN
CUTLET, RIGHT? SO WE HAVE UM I’VE LOST THEM. THANKS FOR
COMING. I’M WITH YOU. OK? SO THEN WE, SO EVERY, EVERY
CULTURE HAS THEIR VERSION OF
CHICKEN CUTLET. OBVIOUSLY, THIS IS SORT OF AN
AMERICAN ITALIAN VERSION. WE’RE GONNA MAKE TOMATO SAUCE. I HAVE THREE INGREDIENTS IN MY
TOMATO SAUCE, ONIONS, GARLIC,
AND THEN SOME, AND SOME CRUSHED, CRUSHED
TOMATOES. AND I LET THIS COOK FOR ABOUT 45
MINUTES. YOU CRUSH THEM FIRST, YOU LET IT COOK FOR ABOUT
25 MINUTES. SO THEY SOFTEN AND THEN I CRUSH THEM WITH A
POTATO MASHER. SO IT ACTUALLY
HAS TEXTURE AND THEN I PUT LIKE A LITTLE
SUGAR. THIS IS VERY
CONTROVERSIAL. SOME PEOPLE SAY DON’T EVER PUT
SUGAR IN YOUR TOMATOES. BUT YOU KNOW WHAT IF THEY’RE
ACIDIC, YOU WANT A LITTLE SUGAR
TO BOUNCE IT OUT. OK? SO THEN WE HAVE THE CHICKEN
CUTLET AND THEN I TAKE SOME
BUFFALO MOZZARELLA AT THAT AND I JUST PUT IT RIGHT ON
TOP. NOW, NOW HERE’S THE THING
THAT I DO. YOU SEE, I LEAVE SOME OF THE CRISPY BITS
UNCOVERED BECAUSE WE WANT THAT GOOD
CONTRAST OF TEXTURE. EXACTLY. WE PUT IT IN THE OVEN. I LOVE THIS. I LOVE THIS
KITCHEN. YOU PUT IT, YOU PUT IT IN THIS
OVEN AND THEN IT COMES OUT OF
THIS. MATCH IT HERE. ALL RIGHT. SO HERE IT IS. SO
THEN WE TAKE SOME OF THE TOMATO
SAUCE AND, AND INSTEAD OF DOUSING IT ALL
OVER THE CHICKEN AND THEN
RUINING THAT CRISPINESS. I PUT THE TOMATO SAUCE ON THE
BOTTOM. THE CHEESE IS MELTED ON TOP. AND THEN SEE IT, IT’S A, IT’S A
MUCH CLEANER VERSION. A LITTLE BIT OF NICE FRESH BASIL
AND A WHOLE BUNCH OF PARMIGIANO
REGGIANO CHEESE. LOOK AT THAT START CHEF. YES, YOU CAN. AND THEN SOME FRESH ARUGULA
BECAUSE THIS IS A VERY HEALTHY
DISH AND THEN A LITTLE BIT OF OLIVE OIL. ON TOP AND THERE WE
GO. LET’S SNEAK IN HERE. GET IN THERE. THANK YOU. IS IT YUMMY? YEAH, I MEAN, SEE, HERE’S THE
THING, THE REALLY NICE THING
ABOUT IT IS YOU GET, OBVIOUSLY THE ACIDITY, THE
SWEETNESS OF THE TOMATOES, YOU GET THAT CRISPY CONTRAST,
THE TEXTURE ON THE CHICKEN AND OF COURSE, THAT FRESH
MOZZARELLA IS, IT FEELS A LITTLE
LIGHT, WHICH YOU CAN’T ALWAYS SAY FOR A
CHICKEN PARM. WELL, THE THING ABOUT CHICKEN
PARM AND YOU AND I SORT OF SHARE
THAT, THAT LOVE OF CHICKEN
PARMESAN. YOU KNOW WHERE IT’S KIND OF
DOUSED AND ALL THAT CHEESE AND
TOMATOES. BUT THIS IS, TO ME, THIS IS LIKE
A, THIS IS LIKE A TUESDAY NIGHT
VERSION OF THE SUNDAY NIGHT
MEAL. YEAH, EXACTLY. UM DID I HEAR
YOU’RE IN A MOVIE? BOBBY FLAY IS IN ONE DELICIOUS
CHRISTMAS. LET ME TELL YOU. COME ON. YES. THE OSCAR BUZZ HAS BEEN SO
OVERWHELMING. I MEAN, WHAT ARE YOU TA, WHO DO YOU PLAY
YOURSELF? I PLAY, I PLAY TOM KINGSLEY WHO
IS A UH A FOOD CRITIC. UH IT’S CALLED ONE DELICIOUS
CHRISTMAS. UM YES, THEY WANTED
ME TO ACT. I SAID, DON’T DO IT, BUT THEY
SAID PLEASE DO IT. SO HERE IT
IS. SO WHEN DO YOU SEE THAT? IT’S COMING ON? UH NOVEMBER 11TH
DISCOVERY PLUS. UM TOMORROW. YEAH, EXACTLY. OH, YES. VIEWING EVERYWHERE. THERE’LL BE
VIEWING PARTIES ALL OVER THE
PLACE FOR ONE DELICIOUS CHRISTMAS. HOW DO YOU REALLY FEEL ABOUT A
FOOD CRITIC THOUGH. I LOVE FOOD
CRITICS. YES, WE LOVE FOOD CRITICS. THANK YOU, BOBBY. MAKE THIS RECIPE AT
HOME. GO TO TODAY.COM/FOOD.
THANKS, BOBBY. GREAT TO SEE YOU. WE’RE BACK WITH TODAY. FOOD AND
ONE OF OUR VERY FAVORITE GUESTS.
OUR PAL BOBBY FLAY. I’M SO EXCITED. HE’S AN AWARD WINNING CHEF, THE AUTHOR OF 216
BEST SELLING 216 ABOUT HIS HIT SHOW BEAT BOBBY
FLAY BY THE WAY, NEW EPISODE TONIGHT WHERE TWO
CHEFS GO HEAD TO HEAD IN THE KITCHEN FOR A CHANCE TO FACE OFF
AGAINST THE MASTER HIMSELF. THIS MORNING, BOBBY IS SHARING A FANTASTIC PASTA DISH WITH US.
UH GOOD TO SEE YOU MR FLAY. GOOD TO SEE YOU GUYS. THANKS FOR WAKING UP. WHAT ARE WE COOKING, HONEY? SO WE’RE MAKING UH WE’RE MAKING
A BAKED PASTA. IT’S ONE OF THOSE DISHES THAT I
THINK IS FANTASTIC FOR LIKE A
SUNDAY NIGHT MEAL. IT’S VERY, VERY COMFORTING AND IT’S SOMETHING THAT I CAN
FEED THE WHOLE FAMILY. SO LET’S
GET STARTED. IT’S GONNA BE RIGATONI. IT’S GONNA BE SOME HOT ITALIAN
SAUSAGE AND BROCCOLI RABE AND
SOME TOMATO SAUCE. A LITTLE VODKA SAUCE THERE AS
WELL. SO I’M GONNA START OFF BY
COOKING SOME RIGATONI UH AND SOME SALTED WATER. YOU KNOW, YOU, YOU SEE THIS IN
MANY TIMES IN THE TODAY SHOW
LOTS OF SALT IN YOUR WATER. MAKE SURE IT’S BOILING ABUNDANCE
OF WATER. WE’RE GONNA COOK THE RIGATONI
FOR ABOUT EIGHT OR NINE MINUTES. WHILE, WHILE THAT’S COOKING, WE
GET OUR, GET OUR SAUCE GOING. SO WE HAVE SOME HOT ITALIAN
SAUCES THAT I COOKED OFF A
LITTLE BIT. SOME TOMATO SAUCE. I’VE MADE MY OWN. UM, BUT IF YOU HAVE A GOOD, UH,
A GOOD QUALITY TOMATO SAUCE THAT
YOU LIKE, YOU CAN DEFINITELY USE THAT AS
WELL. AND WE’RE GONNA ADD A LITTLE BIT
OF VODKA. THIS IS THAT, UH, YOU KNOW, ONE
OF THE, ONE OF THE MOST CLASSIC ITALIAN
AMERICAN PASTA DISHES IS PASTA. OUR, OUR VODKA, IT’S BASICALLY A TOMATO
SAUCE WITH A LITTLE BIT OF VODKA
IN IT AND UM A TOUCH OF CREAM. SO IT’S
ALMOST BECOME LIKE A LITTLE BIT
OF A CAKE SAUCE REALLY GOOD. WHAT DOES THE DO TO IT WITH THAT? WHAT DOES THE VODKA
DO TO IT? BOBBY, THE VODKA ACTUALLY HELPS TO
MULTIPLY THE CREAMY TOMATO
SAUCE. SO IT DOESN’T, UM, SO IT DOESN’T
SEPARATE. IT’S, UH, IT’S SORT OF
A BINDER IN A SENSE AND ALSO IT’S LIKE, I MEAN, WHO
DOESN’T WANT TO COOK WITH VODKA? SO, SO BASICALLY YOU’RE MAKING LIKE A
CREAMY TOMATO SAUCE WITH THE,
WITH THE HOT SAUCE. AND THEN, UM, JUST BECAUSE WE
WANT TO MAKE SURE THAT IT’S NICE
AND HEALTHY, I’M GONNA PUT SOME BROCCOLI RUB
IN THERE AS WELL AND, AND THEN WE’RE GONNA TAKE THIS
SAUCE, I’M GONNA POUR IT RIGHT
OVER THE COOKED PASTA. THIS IS SOME RIGATONI THAT I
HAD, YOU KNOW, COOKED AHEAD OF
TIME. SO I’M JUST GONNA, WE’RE GONNA COVER THE UH THE
PASTA IN THE SAUCE AND I’M GONNA ADD SOME FINNA
CHEESE TO IT AND THIS IS ALL GONNA GO INTO A
CASSEROLE DISH AND I LOVE
COOKING THINGS. I, YOU KNOW, I CALL IT OVEN TO
TABLE WHERE YOU, WHERE YOU, YOU
KNOW, YOU CREATE SOMETHING IN THE
KITCHEN, YOU PUT IT IN AN EARTHENWARE OR
SOME SORT OF UH OVEN PROOF DISH
LIKE THIS ONE. SO BOBBY DID, DID YOU COOK THAT
PASTA AL DENTE? BECAUSE IT’S GONNA BE COOKING
LONGER IN THE OVEN? YES, THAT’S ACTUALLY, THAT’S A GREAT POINT. YOU WANNA
COOK IT A LITTLE BIT
UNDERCOOKED. SO MAYBE LIKE THREE QUARTERS OF
THE WAY BECAUSE IT’S GONNA SIT
IN THE SAUCE, IT’S GONNA BAKE IN THE OVEN AT
ABOUT 350 DEGREES AND ON TOP
WE’RE GONNA PUT SOME FRESH, SOME, SOME GRATED MOZZARELLA AND
SOME PARMIGIANO REGIAN CHEESE. AND THEN WE’RE GONNA GO TO THE
OVEN. HEY, BOBBY, HOW DO YOU KEEP IT
FROM STICKING ON THE BOTTOM? OH, IT’S NOT GONNA STICK BECAUSE
WE, YOU KNOW, THERE’S LOTS OF
TOMATO SAUCE IN THERE. IT’S GONNA BE TOTALLY FINE. AND
ACTUALLY IF IT, UM, IF IT GETS A
LITTLE CRUST ON TOP, THAT’S ACTUALLY A GOOD THING.
IT’S LIKE, YOU KNOW, LIKE WHEN
YOU HAVE THE LASAGNA AND THE, AND THE, AND THE EDGES
AND THE CRISPINESS AROUND THE STUFF, WHAT DO YOU ALWAYS
WANT THAT PART OF IT? YOU GET, YOU DEFINITELY GET A
LITTLE BIT OF THIS AS WELL. YOU WANT TO LET THIS BAKE IN THE
OVEN ABOUT 350 DEGREES FOR, I DON’T KNOW, ABOUT 15 TO 20 MINUTES BECAUSE
DON’T FORGET THE PASTA IS
ALREADY COOKED. THE SAUCE IS ALREADY HOT. WE’RE JUST HEATING IT UP AND
THEN AT THE LAST SECOND FOR THE LAST THREE
OR FOUR MINUTES, TURN YOUR OVEN UP TO BROIL AND COOK THE TIME. THIS IS PART OF THE RESCUE BY
THE WAY AND THEN TAKE OUT YOUR UH TAKE OUT YOUR, YOUR PASTA AND
YOU CAN SEE THIS LOOKS GONNA LOOK LIKE, OH MY GOSH, YOU WATCHING THIS AT HOME? MAKE SURE. OH, IT’S DELICIOUS. THINK ABOUT THIS WEEKEND. YEAH. YOU KNOW, YOU JUST TAKE A, TAKE
A LITTLE BIT AND JUST KIND OF PUT IT IN A BOWL. LOOK
AT THAT, NICE AND CHEWY. LOOK AT THAT. I MEAN, AFTER LOOKING AT THAT
BOBBY, IT’S AMAZING THAT ANYBODY
BEATS YOU ON. BEAT BOBBY FLAY. HOW’S IT GOING
OVER THERE? BE BOBBY FLYNN’S GREAT. WE’VE
DONE UH WE’VE DONE CLOSE TO 400 EPISODES
WHICH IS INSANE, BUT I HAVE TO TELL YOU, I’M
HAVING MORE FUN THAN EVER. UM IT’S SO GREAT TO BE ABLE TO
WELCOME, YOU KNOW, YOU KNOW, THE CHEFS ALL OVER THE COUNTRY
TO COME IN AND, AND TAKE ME
DOWN. IT’S ACTUALLY WAY MORE FUN WHEN
I LOSE BECAUSE THE CHEFS ARE SO EXCITED. IT’S
GREAT FOR THEIR COMMUNITY WHEN
THEY WIN. YOU KNOW, THEY USUALLY HAVE LIKE
ALL THESE, THEY HAVE LIKE
VIEWING PARTIES IN THEIR, IN THEIR LOCAL COMMUNITY. IT’S GREAT. BE BOBBY FLAY HAS
BEEN SO MUCH FUN FOR ME. FOR THE LAST I KNOW. DOES, DOES YOUR GIRLFRIEND LIKE
WATCHING IT? YOU GUYS? CARSON ASKED ME IF MY
GIRLFRIEND WAS AWAKE. THE ONLY PERSON AWAKE RIGHT NOW
IN L A IS ME COOKING, BAKED
PASTA FOR YOU. IT’S 550 IN THE MORNING. YEAH. WELL, IF YOU WOULD JUST PULL
THAT SAUSAGE OUT OF THAT DISH, THEN SHE’D HAVE A DISH THAT SHE
COULD EAT IF YOU WERE A LITTLE
MORE THOUGHTFUL. I ACTUALLY, YOU KNOW WHAT? YOU’VE ACTUALLY
DONE ANY RESEARCH BECAUSE CHRIS CHRISTINA DOES NOT EAT MEAT. I KNOW THAT SHE’S ALL GOOD. THERE YOU GO. WE JUST PUT OUR PICTURE OF HER THERE. THEN HE SPILLED HIS GUTS TO
PEOPLE MAGAZINE. NOW, IT’S FAIR
GAME. SHE’S LOVELY, LOVELY, LOVELY LADY. HEY, BOBBY REAL QUICK. WE, WE
LOVED YOUR RESTAURANTS IN NEW
YORK CITY. SO AMAZING OVER THE YEARS. ANYTHING NEW ON THE HORIZON,
ANYTHING WE CAN LOOK FORWARD TO IN NEW YORK CITY. UM, WELL, WE’RE, WE’RE SORT OF IN THE WAIT AND
SEE KIND OF THING RIGHT NOW FOR
NEW YORK BECAUSE, YOU KNOW, I, I’VE ALWAYS HAD
RESTAURANTS IN NEW YORK MY
ENTIRE ADULT LIFE AND, UH YOU KNOW, WE’RE JUST
GONNA SEE WHAT HAPPENS. YOU
KNOW, I JUST OPENED THE MAFIA IN LAS VEGAS ABOUT FIVE OR SIX
MONTHS AGO. THAT’S GOING REALLY
WELL. AND, UH, LISTEN, YOU KNOW, NEW
YORK HAS MY HEART. SO AT SOME
POINT WE’LL BE BACK THERE. THANKS. THANK YOU THE ONE AND ONLY BOBBY FLAY FOR
DECADES, WE’VE WATCHED HIM CREATE SOME OF
OUR FAVORITE DISHES ON COUNTLESS TV SHOWS AND MORE THAN
A DOZEN COOKBOOKS. HIS LATEST IS CALLED SUNDAYS
WITH SOPHIE AND IT TAKES US INSIDE THE FLAY
FAMILY KITCHEN, A COLLECTION OF DISHES INSPIRED BY
MEALS WITH HIS DAUGHTER, BOBBY.
GOOD MORNING. GOOD MORNING. WELL, THIS HAS GOT
TO BE NEAR AND DEAR TO YOU. YOU LIKE DOES SOPHIE COOK TOO.
YOU’VE BEEN TEACHING HER. YES, SHE, SHE DOES. SO SUNDAYS
WITH SOPHIE. SOPHIE’S BASICALLY STANDING IN
FOR EVERYBODY. THE IDEA IS THAT IT’S, YOU KNOW, IT’S SUNDAY MEALS OR JUST MEALS
FOR THE FAMILY AROUND THE TABLE. AND ACTUALLY, I, I DEVISED A LOT OF THESE RECIPES
DURING THE QUARANTINE BECAUSE
LIKE EVERYBODY ELSE, I WAS COOKING THREE MEALS A DAY
AT HOME. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE AND THEY’RE
REALLY BUILT FOR THE HOME COOK. OH, GOOD. I LOVE THAT. OK,
SIMPLE. YOU HAD ME AT, HELLO. TALK ABOUT THIS. POACHED EGG.
THIS IS COCCIO PEPE, POACHED EGG. COCCIO PEPE POACHED EGGS. SO COCCIO PEPE SIMPLY MEANS CHEESE AND
PEPPER. WE USUALLY SEE IT CLASSICALLY ON
PASTA, BUT EVERYBODY’S COCCIO PEPE EVERYTHING. NOW, IS THIS A BREAKFAST OR IS
THIS I KNOW IS THIS BREAKFAST OR
IS THIS DINNER? OH, NO, THIS IS LIKE, THIS IS
LIKE BREAKFAST OR BRUNCH OR
LIKE, IT COULD DEFINITELY BE LIKE A
LATE NIGHT. LISTEN, I, I, THERE’S PLENTY OF
TIMES I LOVE, I LOVE UH, YOU KNOW, EGGS FOR
DINNER. AND SO BASICALLY WHAT I DO IS I
MAKE A VINAIGRETTE. THIS IS
VERY, VERY SIMPLE. SO IT’S SOME WHITE VINEGAR, SOME
HONEY, SOME SHALLOTS. OK. THIS REMINDS ME OF WHAT WE DID
OUR COOKING THING. DO YOU WANT ME TO STIR THAT? I
CAN DO THAT. EXACTLY. LOOK AT ME WHISKEY AND
THEN SOME OLIVE OIL AND THEN WE’RE GONNA ADD SOME
PARMIGIANO REGGIANO CHEESE, OF COURSE. AND THEN SOME CRACKED BLACK
PEPPER. SO THERE, THERE’S THE
CHEESE, THERE’S THE COO AND THE PEPE, SO TO SPEAK. I MEAN, THIS IS DELICIOUS RIGHT
HERE AND THIS IS OUR LITTLE
DRESSING. EXACTLY. THERE YOU GO. SO THEN WE’RE GONNA POACH SOME
EGGS AND A LOT OF PEOPLE ARE CON ARE, I’M INTIMIDATED. SHOW ME. SO IT’S, IT’S TWO INGREDIENTS.
ONE OF THEM IS WATER. THE OTHER
IS SOME VINEGAR. OK? AND THE VINEGAR IS GOING TO HELP
THE EGG. THIS IS MY BIG WORD OF
THE DAY. COAGULATE THE EGG, SORT OF KIND OF BREATHE IT A LITTLE BIT. DO YOU GUYS KNOW HOW
TO POACH AN EGG? I KNOW YOU RAISE YOUR HAND IF YOU
CAN PUT ONE EGG. OH AL POACHES EGGS WITH HIS EYE
CLOSED. OK? SO, SO WE’RE GONNA JUST, AND, AND, AND HERE’S A LITTLE
TIP. I, I CRACKED THE EGGS AND I
FIRST PUT IT INTO A LITTLE
RAMEKIN BECAUSE IF I BREAK IT, I DON’T WANT TO PUT IT IN HERE. AND A LOT OF TIMES YOU DO THAT,
IF YOU JUST, YOU JUST KIND OF GO
RIGHT INTO THE WATER. SO WE’RE GONNA LET THOSE POACH,
THEY POACH FOR, YOU KNOW, JUST
LIKE, UH, I DON’T KNOW, THREE OR FOUR MINUTES AND, AND, AND THE BEST THING TO DO IS KIND
OF JUST DO A LITTLE WHIRLPOOL. SO IT GETS A, GETS A REALLY
BEAUTIFUL SHAPE. SEEMS LIKE IT’D
BE HARD TO GET THOSE OUT. THEY COME RIGHT OUT AND AS SOON AS YOU CAN GET THEM OUT,
YOU JUST TAKE THEM OUT. VERY,
VERY SIMPLE. SHOULD BE. NO PROBLEM. OK, WE HAVE SOME TOAST OVER HERE.
OK. SO, UM, SOURDOUGH BREAD, SOME KIND OF
COUNTRY LOAF. I LIKE MINE LIKE
SLIGHTLY THICK, MAYBE, I DON’T KNOW, MAYBE SORT OF
LIKE, UH AN INCH AND A HALF OR
SO OR SO LIKE THAT. AND THEN JUST SOME, YOU KNOW, GOOD QUALITY OLIVE OIL
ON THE BREAD AND THERE’S SOME SALT AND PEPPER
AND THIS IS ONE OF THE THINGS THAT PEOPLE FORGET
WHEN THEY’RE MAKING TOAST, DON’T FORGET TO SEASON IT AS
WELL. SALT AND PEPPER YOUR TOAST. LIKE BRING OUT THE FLAVOR OF THAT
DELICIOUS THAT YOU NEVER DO THAT. EXACTLY.
OK. SO WE HAVE THE TOAST. I PUT A LITTLE MORE. CAN I JUST ROAST THIS IN THE OVEN OR THE TO PUT IT IN THE OVEN, YOU CAN PUT
IT UNDER THE BROILER OR YOU CAN
JUST PUT IT IN A TOASTER. I THINK A TOASTER IS PROBABLY
THE BEST CASE SCENARIO. WHAT’S HAPPENING OVER HERE.
SHOULD WE GET THESE OUT? UH YOU CAN DO THAT IF YOU WANT,
BUT WE’RE DOWN HERE. OK. I WAS JUST CONCERNED ABOUT THAT. THIS IS, THIS IS SAVANNAH IN THE
KITCHEN RIGHT HERE COMING TO FOOD NETWORK. UM, OK, SO WE HAVE UH SOME, A GARLIC CLOVE AND I JUST RUB
THE GARLIC CLOVE A LITTLE BIT ON
THE, ON THE BREAD JUST TO GIVE IT A
LITTLE BIT OF FLAVOR. YOU KNOW, THIS IS A VERY SAVORY
MEAL, A LITTLE MORE OLIVE OIL. AND THEN WE TAKE OUR POACHED
EGGS AND WE PUT THE POACHED EGGS
RIGHT ON TOP. WHAT’S RIGHT ON TOP OF OUR, OUR BREAD AND THEN WE TAKE OUR DRESSING. OK. NOW, THIS IS A GOOD THING. THIS IS WHERE THIS IS WHERE ALL
THE FLAVOR COMES IN. OK. RIGHT OVER THERE. SOME PARMIGIANO, SOME FRESH CHIVES. I MEAN, COME
ON. CAN YOU MAKE THE DRESSING
AHEAD OF TIME? ABSOLUTELY. AND OF COURSE YOU
CAN USE IT FOR SALADS OR VERY, VERY VERSATILE. BUT THIS IS WHAT I WAS DOING AT
HOME. IT’S LIKE, YOU KNOW, YOU’RE AT HOME LIKE YOU JUST
TAKE THE INGREDIENTS THAT YOU HAVE IN YOUR CUPBOARD AND
YOU MAKE DISHES AND, AND THAT’S, THIS WAS ONE OF THEM. OK. WELL,
THAT LOOKS. SHOULD I HAVE A
BITE? I WORRIED ABOUT THOSE OTHER. YOU GOT IT. OK. HERE WE GO. SOMEONE ELSE GONNA HAVE TO READ
IT. GO, GO, GO. THAT’S A GIF RIGHT THERE. SOMEONE’S WORKING ON IT. YOU CAN
CATCH IT AGAIN ON OUR THIRD HOUR. YOU CAN
ALSO GET US RECIPES TODAY.COM/ BOBBY FLAY IS HERE WITH AN EASY
MEAL TO MAKE THE ENTIRE FAMILY
HAPPY. HE’S ALSO OUT WITH A NEW SHOW.
IT’S CALLED BOBBY’S TRIPLE
THREAT. IT’S WHERE HE CHALLENGES SOME
REALLY TALENTED CHEFS TO GO UP
AGAINST HIS HAND PICKED CULINARY. HE ALSO HAS A BRAND NEW COOKBOOK
OUT. IT’S CALLED SUNDAYS WITH
SOPHIE THAT HE WROTE WITH THE HELP OF
HIS LITTLE DOG. BOBBY. ALWAYS GOOD TO HAVE. IT’S
NOT REALLY FAIR TO CALL SOPHIE
LITTLE. SHE’S 26. YEAH. YEAH. BUT SHE’LL BE, SHE’LL BE CALLING
YOU AFTER THIS. YES, SOPHIE. UM, WHAT WAS THE IMPETUS BEHIND
THE COOKBOOK? WELL, YOU KNOW, I, I DID ALL
THESE RECIPES BECAUSE DURING
QUARANTINE, LIKE EVERYBODY ELSE, I WAS
COOKING THREE OR FOUR MEALS A
DAY AT HOME AND, AND FINALLY I ACTUALLY
DECIDED TO WRITE THEM DOWN. BUT, BUT THE GREAT THING ABOUT IT IS
I WAS BASICALLY UTILIZING ALL THE
THINGS AT MY FINGERTIPS. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE. IT’S REALLY A, YOU KNOW, SOPHIE,
IT’S SUNDAYS WITH SOPHIE, BUT SOPHIE IS BASICALLY STANDING
IN FOR EVERYBODY. IT, THEY’RE, THEY’RE FAMILY
MEALS. SO WE’RE MAKING. SO TODAY WE’RE MAKING A CREAMY
RIGATONI. WE HAVE SOME SPICY
SAUSAGE IN THERE AS WELL. SOME ROASTED EGGPLANT. SO IT’S,
IT’S, IT’S HELPFUL. IT’S SPICY. IT’S, IT’S GOT BIG FLAVORS AND
IT’S EASY TO MAKE. SO THEY TEND TO BE AFRAID OF
EGGPLANT. THEY DO TEND TO BE,
UH, AFRAID OF EGGPLANT. BUT IT’S ACTUALLY, THIS IS
ACTUALLY A VERY QUICK AND EASY
WAY TO COOK IT. AL JUST TAKE A LITTLE BIT OF
OLIVE OIL OVER SOME DICED
EGGPLANT. I PUT A LITTLE SALT AND PEPPER
AND YOU PUT IT PEEL IT. NO, YOU DON’T HAVE TO PEEL IT
AND I PUT IT IN THE OVEN FOR, FOR ABOUT 30 MINUTES AND IT
ROASTS AND IT GETS REALLY NICE
AND SOFTY. YOU CAN RESERVE IT. OK, THEN WE HAVE SOME SPICY SAUSAGE
THAT I SAUTE AND, UH, YOU KNOW, GET NICE AND
BROWN, TRY TO GET A LITTLE COLOR
ON THE OUTSIDE, MAKE SURE IT’S COOKED ALL THE
WAY THROUGH. AND THEN YOU HAVE THESE SORT OF
JUICES IN THE BOTTOM AND THEN, BECAUSE, YOU KNOW, IT’S THE FALL III I WANNA MAKE
IT SORT OF A LITTLE BIT HEADY. SO I’M GONNA ADD A LITTLE RED
WINE TO START. WHAT KIND OF WINE
DO YOU USE? UM, I USE, UH, A GOOD TABLE
WINE. IT COULD BE A PEUT NOIR OR CABERNET. IT DOESN’T REALLY
MATTER. AND THEN, YOU KNOW, SOMETHING
THAT YOU, THAT YOU WANT TO JUST STAND BY, YOU HAVE A WHITE
DRESS ON AND THEN, AND THEN, AND
THEN SOME TOMATO SAUCE AND THEN WE, YOU LET THE TOMATO
SAUCE AND THE, UM, AND THE RED
WINE COOK TOGETHER, PICKS UP ALL THAT FLAVOR TO YOUR HOMEMADE TOMATO SAUCE.
UH, THREE INGREDIENTS ONIONS, GARLIC
TOMATOES AND, AND IT TASTE THEM IF
THEY’RE A LITTLE ACIDIC. I, I PUT A PINCH OF SUGAR. I
KNOW THAT’S CONTROVERSIAL. BUT LIKE, LET’S MAKE, LET’S, YOU
KNOW. EXACTLY. RIGHT. DO YOU BREAK,
BREAK THEM UP IN A BLENDER OR DO
YOU? I CRUSH THEM WITH LIKE A POTATO
MASH AND COOK. YOU CAN, I DEFINITELY USE CANED.
ABSOLUTELY. CANNED TOMATOES ARE
GOOD. SO WE HAVE OUR ROASTED EGGPLANT.
WE PUT IN HERE WITH THE, WITH
THE, UH WITH THE, AND THE TOMATOES AND THEN WE
HAVE SOME RIGATONI. IT DOESN’T
HAVE TO BE RIGATONI. I LIKE RIGATONI BECAUSE IT HAS A
LITTLE BITE TO IT, YOU KNOW,
AND, AND, AND ALSO THE, THE HOLES RUNNING THROUGH IT
ACTUALLY PICK UP SOME OF THE
SAUCE. THEN WE’RE GONNA ADD A LITTLE UH
CREME FRESH TO THIS SO WE CAN MAKE IT CREAMY. DON’T
GET THAT ON YOUR BEAUTIFUL BACK. OK? AND THEN SOME PARMIGIANO
REGGIANO CHEESE. OH, MAN. ARE YOU KIDDING? SOME BASIL? I’M HERE, I’M HERE. I’M
HERE FOR A FRESH OREGANO. COMFORT YOU GUYS. YOU’RE LIKE, OH, LE
LET THEM COOK. WE’RE GONNA GO
EAT. THAT’S IT. WE’RE LIKE, THAT’S ENOUGH.
BOBBY. YOU GUYS HAVE LIKE A FOUR COURSE
MEAL EVERY SINGLE DAY ON THE SHOW. IT’S THE GREATEST PLACE
YOU CAN EAT NOW, BOBBY. BUT YOU WERE ONE OF THE FIRST
PEOPLE IN THE LAST HOUR WHO ACTUALLY MADE BREAKFAST
FOR US ON DURING A BREAKFAST, A BREAKFAST IS VERY IMPORTANT IN
THE MORNING. BUT LOOK, IT’S SO IT WAS PRETTY
SIMPLE TO MAKE AND THIS IS
AMAZING. THANK YOU VERY MUCH. AND AGAIN, YOU KNOW, I HAD SOME,
I HAD SOME INGREDIENTS AND
THAT’S, THAT’S WHAT I CAME UP WITH. AND SO, AND SO, UM, YOU KNOW,
THE BOOK IS REALLY ABOUT SIMPLE
INGREDIENTS AND IT GETS THE FAMILY AROUND
THE TABLE. AND SO WE HAVE THE
MOST IMPORTANT THING. THE MOST IMPORTANT. COULD YOU MAKE LIKE A DOUBLE
BATCH OF THE SAUCE AND THE
SAUSAGE AND THEN FREEZE IT? ABSOLUTELY. YOU CAN, YOU CAN
DEFINITELY FREEZE THE SAUCE FOR
SURE. AND THEN, AND THEN WHEN YOU, YOU
KNOW, WHEN YOU WANT TO USE IT,
YOU KNOW, A COUPLE OF WEEKS LATER OR
WHATEVER, YOU KNOW, THAW IT OUT. BUT THIS IS ALSO A GREAT FAMILY
STYLE BIG BOWL OF THIS FOR
SUNDAY DINNER. MAKE IT THE WHOLE FAMILY WILL LOVE THIS. WE’RE BACK WITH TODAY, FOOD
JOINED BY ONE OF OUR FAVORITE
CHEFS, OUR BOBBY FLAY. 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 I’M 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. SO MY FRIEND BURY THE LEAD. JUST KIDDING. I KNEW YOU WERE GONNA GO, YOU GO THERE. YOU BROUGHT IT UP. SHE’S GONNA RENAME
NAMELESS FOR NOW. BUT THANKS FOR, I’LL HAVE IT BY THE END OF THE
SEGMENT RIGHT OUT THE WINDOW. NOTHING REMAINS
NAMELESS. BOBBY. IT’S 2021. HOW DID YOU
GUYS MEET? ANYWAY? SO THEN YOU ADD, 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 IMPORTANT VEGETARIAN. YOU ARE, YOU ARE, YOU ARE A LUCKY MAN. WENT OFF THE WHAT, WHAT VEGETABLES ARE YOU
USING THERE? BOBBY TO? THANK YOU SO MUCH. THANK YOU SO MUCH. SO WE HAVE UH WE
HAVE EGGPLANTS AND PORTOBELLO
MUSHROOMS. THEY, 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. YOU WANNA 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 BOBBY. 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, UH, IT’S GONNA
COOK A LOT QUICKER. YOU JUST WANNA MAKE SURE THAT
THE MUSHROOM, THEN 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,
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 IS PLANT-BASED IS
PLANT-BASED HAVING ITS MOMENT.
NOW, BOBBY, 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
VEGETABLE IN LOTS OF DIFFERENT WAYS. WHAT DID
YOUR GIRLFRIEND SAY WHEN SHE
TRIED THAT FIRST BITE? I WAS JUST CURIOUS. JUST TRYING
TO HELP YOU HERE, TRYING TO 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 DONE. IS SHE THERE RIGHT NOW? YOU GIVE, NO, SHE’S NOT HERE. THANKS SO MUCH FOR HAVING BOBBY. WE LOVE YOU SO MUCH. SO, 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, LATINI, I MEAN, YOU KNOW,
SALISBURY STEAK, THERE’S, THERE WAS REALLY CLASSIC
HOMESTYLE 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 YOU GUYS. OK, NO MATTER WHAT TIME IT IS,
IT’S ALWAYS A GOOD TIME FOR
BARBECUE. SO WE CALLED IN ONE OF OUR
FAVORITE BARBECUE EXPERTS, EXECUTIVE CHEF AND OWNER OF PIG
BEACH AT AB LOVE OUR MATT ABDO. HE’S SHOWING
US A DELICIOUS BRISKET BEEF
STEW. THAT’S PERFECT TO WHIP UP THIS
WEEKEND. CHECK IT OUT. HEY, GUYS, THAT’S RIGHT. BARBECUE SEASON IS ALL SEASON
LONG, BUT THERE’S NOTHING QUITE LIKE A
HEARTY WARM BEEF STEW TO WARM YOU UP ON ONE OF THESE COLD
WINTER NIGHTS. SO, IN FRONT OF YOU TODAY, WE’RE TAKING BEEF STEW AND
KICKING IT UP TO THE NEXT LEVEL BY USING MY FAVORITE
CUT OF BARBECUE MEAT. THE KING OF MEATS, THE BRISKET. NOW, WHAT I LOVE ABOUT THIS IS THAT I
FIND THAT THE BRISKET IS ONE OF THE MOST PERFECT MEATS TO
STEW AS WELL AS SLOW, LOW COOK WITH SOME SMOKE FOR
BARBECUE. BUT THERE’S TWO THINGS I WANT TO
MAKE CERTAIN EVERYBODY OUT THERE
KNOWS ABOUT THE BRISKET WITHIN THIS BIG CUT OF MEAT I
HAVE IN FRONT OF ME HERE,
THERE’S TWO PIECES PRIMARILY. THERE’S WHAT’S CALLED THE FLAT AND WHAT’S CALLED THE POINT. THE POINT IS THAT PART THAT YOU
ALL KNOW AND LOVE IS THE MOIST AND THE FATTY PART
OF THE BRISKET. AND THAT’S THE PART OF THE
BRISKET WE WANT TO MAKE THE STEW WITH BECAUSE IT’S GONNA
MAKE THOSE BEAUTIFUL MOIST, DELICIOUS BEEF CUBES. SO WE’RE GOING TO CUT AWAY THE
FAT. AND THEN YOU CAN SEE WITHIN THIS
BIG PIECE OF THAT POINT, THERE’S ALL THIS BEAUTIFUL
MARBLING IN THE FAT. WE’RE SIMPLY JUST GOING TO TAKE
THIS, CUT IT INTO ABOUT ONE INCH CUBES
OR SO, 1.5 TO 1 INCH CUBES OR
SO. AND YOU CAN LEAVE ALL THAT FAT
IN THERE. IT’S ALL GOING TO RENDER OUT
BEAUTIFULLY WELL. AND THEN WE’RE GOING TO TAKE
THIS SEASON IT UP WITH SOME SALT AND PEPPER AND
TOSS IT IN FLOUR. THE NEXT STEP IN OUR BIG DUTCH
OVEN POT, YOU WANT TO USE AROUND A SEVEN
QUART DUTCH OVEN POT OR LARGER. BRING IT UP TO A MEDIUM HIGH
HEAT WITH A HALF A CUP OF
VEGETABLE OIL. WE’RE GONNA TAKE THOSE BRISKET
POINT CUBES THAT NICE FATTY,
MOIST, BEAUTIFUL DELICIOUS BRISKET
CUBES, TOSS THEM IN SALT, FLOUR AND PEPPER AND BROWN THEM OFF UNTIL THEY’RE
NICE AND EVENLY, GOLDEN BROWN ON
ALL SIDES. LIKE YOU SEE HERE IN THIS PAN AFTER THE MEAT’S
BEEN ALL BROWNED, ALL THESE DELICIOUS BROWN BITS
AND GOODNESS. THAT’S WHAT’S CALLED THE FOND.
THAT IS INCREDIBLE FLAVOR TO THAT. WE’RE GOING TO ADD IN ABOUT 4 TO
5 CLOVES OF SMASHED GARLIC AND GET THAT UNTIL IT’S NICE
AROMATIC AND LIGHT AND GOLDEN
BROWN. AND THEN THIS IS THE SECRET
GUYS, I’M GONNA TAKE SOME TOMATO
PASTE AND WE’RE GONNA FRY IT UP IN
THAT OIL UNTIL IT BECOMES NICE
AND SWEET. THIS IS GONNA HELP DEVELOP SO
MUCH BEAUTIFUL SWEETNESS AND FLAVORING THE STEW AND A
LITTLE BIT OF TOMATO PASTE
REALLY DOES GO A LONG WAY. WE’RE GONNA COOK THAT FOR ABOUT
TWO MINUTES OR SO AND THEN IT’S TIME TO DEGLAZE
THE PAN, MEANING WE’RE GONNA DO SOME
LIQUID TO GET ALL THOSE LITTLE BROWN BITS UP
OFF THE BOTTOM AND WE’RE TAKE A LITTLE SHERRY
VINEGAR, ADD IT ALL IN THERE AND THEN 1.5 CUPS OF RED WINE.
ANY KIND OF WINE YOU LIKE TO
DRINK IS BEST TO COOK WITH. OBVIOUSLY, YOU DON’T WANT TO USE
SOMETHING THAT’S CRAZY
EXPENSIVE, BUT USE WHAT YOU CAN AFFORD AND
WHAT YOU HAVE AT YOUR HOUSE. WE’RE GOING TO TAKE THIS AND
REDUCE THIS DOWN FOR ABOUT 10 MINUTES OR SO UNTIL IT GETS
NICE AND THICK. AT THAT POINT. GUYS, ALL OF THESE BEEF CHUNKS THAT
WE’VE JUST BROWNED UP ARE GOING TO GO BACK INTO THE STEW
ONCE THIS IS REDUCED DOWN AND WE’RE GOING TO COVER IT WITH FOUR CUPS OF BEEF BROTH
STORE BOUGHT OR HOMEMADE WHATEVER YOU HAVE AND TWO CUPS
OF VEGETABLE BROTH. NOW, HERE’S ANOTHER SECRET GUY. SOMETHING THAT I LOVE THAT
REALLY AMPS UP ALL THE FLAVOR IN THIS STEW IS I’M GOING
TO TAKE ONE OF THOSE PACKETS OF THAT FRENCH
ONION SOUP MIX AND WE’RE GOING TO ADD IT IN RIGHT
TO THERE. PUT THE LID ON IT, BRING IT UP
TO A SIMMER. LET IT COOK FOR
ABOUT AN HOUR AND A HALF. AND AFTER AN HOUR AND A HALF OF
COOKING, YOU’RE GOING TO TAKE
THE LID OFF. WE’RE GOING TO ADD IN THE REST
OF OUR VEGETABLES. WE HAVE SOME LARGE DICED
CARROTS, LARGE DICED CELERY AND
SOME PEARL ONIONS. I LOVE THE PEARL ONIONS BECAUSE
THEY GET SUCH A BEAUTIFUL VISUAL
WITHIN THAT STEW OF LIKE A NICE POP OF COLOR AS
WELL AS A NICE BITE TO IT. AND THEN AFTER THAT GUYS, WE’RE GOING TO LET IT FINISH
COOKING FOR ANOTHER 45 MINUTES OR SO UNTIL YOU HAVE
CHECK THIS OUT. THE MOST BEAUTIFUL, GORGEOUS HEARTY BEEF STEW YOU’VE
EVER HAD IN YOUR LIFE BEING MADE
WITH BRISKET. THE FLAVOR IS GOING TO KNOCK
YOUR SOCKS OFF. ABSOLUTELY
INCREDIBLE. SOMETHING SO GOOD. SERVE IT UP ALONGSIDE. SOME OF YOUR FAVORITE MASHED
POTATOES ARE BUTTERED EGG
NOODLES. AND GUYS, I’M TELLING YOU RIGHT
NOW YOU’RE IN HAPPY THOUGH WITH
THIS BRISKET, RED WINE BRAISED BEEF STEW. THE PERFECT DISH TO WARM YOU UP
DURING THESE COLD WINTER MONTHS, I PROMISE YOU. IT’S DEFINITELY
WORTH ONE MAKING AT HOME. BACK TO YOU GUYS IN THE STUDIO. I HOPE YOU GUYS ENJOY THIS
RECIPE AND LOTS OF LOVE TO Y’ALL TODAY FOOD. WE ARE BACK AND DID YOU GUYS
KNOW THAT ITALIAN BEEF? THE SANDWICH?
IT’S, IT’S BOOMING IN SHOPS ALL
ACROSS THE COUNTRY. ALL THANKS TO THE SHOW. UH THE SERIES UM ON FX CALLED THE BEAR. IT’S ABOUT A YOUNG SUPERSTAR
CHEF WHO LEAVES THE WORLD OF FINE DINING TO TAKE OVER HIS
FAMILY SANDWICH SHOP IN CHICAGO. NOW, THE HOUSE SPECIALTY OF THE SHOP
IS ITALIAN BEEF AND PEOPLE ON
THE SHOW AND IN REAL LIFE ARE DYING TO
GET THEIR HANDS ON THIS
SANDWICH. WE ASKED OUR BUDDY MATT ABDU WHO
LITERALLY UNCLE AND ALAN ALAN AND I TALK ABOUT PIG BEACH ONCE
A WEEK AROUND HERE. SHOULD WE GO SEE THIS WEEKEND? ALWAYS TALKING ABOUT EXECUTIVE CHEF OF PIG BEACH, BY
THE WAY, NEW LOCATIONS IN NEW YORK AND
WEST PALM BEACH. BEAR IS A SHOW THAT YOU LIKE TO
WATCH TOO. OH GOD, IT WAS SO
GOOD. IT WAS SO TRUE TO FORM ON SO
MANY WAYS THAT WHEN THAT SHOW
CAME OUT, I WAS JUST LIKE, OH MY GOD, IT’S I CRUSHED THE
WHOLE SEASON IN 22 NIGHTS. J UH THE MAIN ACTOR JUST DID SUCH
AN INCREDIBLE JOB. IT WAS SO
COOL TO WATCH. WHAT IS THE HISTORY OF THE
ITALIAN BEEF? LIKE IT CAME INTO
MY LIFE MUCH LATER THROUGH. WE WOULD ORDER IT FROM
PORTILLO’S WHICH OTHER PLACES? THAT’S ONE OF THE MOST ICONIC
PLACES THAT DID IT AND, AND HAD
THIS HUGE CLAIM TO FAME. BUT ESSENTIALLY, IT’S LIKE A HOT
ROAST BEEF. SANDWICH THAT’S DIPPED IN THIS
BEAUTIFUL BEEF BROTH AND
FINISHED ON THIS NICE CRUSTY BREAD FROM LIKE
THIS FAMOUS BAKERY IN CHICAGO. AND IT’S JUST ALL THOSE GREAT
THINGS. YOU GOT THAT BEAUTIFUL
BEEFY MEAT. YOU GOT THESE PICKLED VEGETABLES
ON TOP. A LITTLE BIT OF HEAT.
LET’S GET INTO IT. HOW DO YOU MAKE THIS? LET’S DO IT. SO, SO THIS IS OUR, THIS IS WHAT WE’VE BEEN RUNNING
AT OUR PIG BEACH QUEENS LOCATION FOR A
HAPPY HOUR MENU. THIS, THIS SHOW INSPIRED US TO
START DOING THIS DISH AT OUR
RESTAURANT. SO WE’RE SUPER EXCITED FOR
PEOPLE TO COME IN AND TRY IT. OURS STARTS WITH THIS BEAUTIFUL
WET RUB. NOW, TRADITIONAL IS PROBABLY
MORE OF LIKE ITALIAN SEASONINGS
AND WHATNOT. BUT IN THIS BOWL HERE WE GOT
SOME PLAIN OLD YELLOW MUSTARD AND SOME HONEY. AND WHAT WE ADD TO IT IS SOME
FRESH CHOPPED GARLIC, SOME BLACK
PEPPER, SOME OREGANO, BROWN SUGAR AND CHILI FLAKE, FLAKE AND ROSEMARY. SORRY, WE’RE GONNA JUST MIX ALL
THAT TOGETHER TO MAKE WHAT WE
CALL A WET RUB, WHICH IS IN THIS BOWL RIGHT HERE
AND THIS WE RUB IS BEAUTIFUL. IT’S PERFECT FOR STEAKS. UM THAT’S THAT BEEF PASTE THAT
ALSO HAS TO GO IN HERE. THAT’S A, IT’S A BEEF PASTE LIKE
KIND OF LIKE UH BETTER THAN
BOUILLON OR BEEF PASTE IS BEEFY BROTH
FLAVOR, ADD WATER TO IT. BUT IF
YOU DO THIS MAKES OUT HERE, THAT’S RIGHT. SO WE’RE GONNA TAKE THIS PASTE
IS THIS SOMETHING YOU’RE DOING LIKE THE NIGHT BEFORE YOU WILL
DO ALL OF THIS, THE NIGHT BEFORE YOU CAN LET IT
ACTUALLY MARINATE WITH THIS ON
IT. YOU’RE GONNA SMEAR ALL OF THIS WET RUB ALL OVER THE MEAT. IT’S
TOP ROUND OR, OR TOP SIRLOIN OR IRON WORKS GREAT. AND WE’RE GONNA TAKE THIS, WE’RE
GONNA ROAST IN THE OVEN. REALLY, REALLY HOT AT LIKE 450.
WHAT IS THE BEEF? I GO TO THE BUTCHER AND I SAY I,
I WANNA MAKE THE SANDWICHES FOR TOP ROUND OR EYE ROUND OR,
OR A ROAST ROAST. YES, EXACTLY. BECAUSE
YOU’RE BASICALLY MAKING ROAST
BEEF. YOU’RE MAKING HOMEMADE ROAST
BEEF. HOW IS IT GUYS? I KNOW YOU’RE JUST, YEAH, YOU GUYS ARE THE BEST. SO ONCE, ONCE THE MEAT COMES OUT
OF THE OVEN NICE AND ROASTY, WE’RE GONNA MAKE OUR BROTH AND
WHAT WE’RE BASICALLY DOING IS FORTIFYING A
BEEF BROTH. NOW YOU CAN GO THROUGH THE
EFFORTS OF ROASTING BONES AND
MAKING IT FROM SCRATCH OR YOU CAN JUST GO BUY SOME OF
THAT PREMADE BEEF BROTH THAT COMES IN THE CAR IN SWEAT
OUT SOME GARLIC AND ONIONS. WE’RE GONNA ADD OUR ROASTED
BEEF. DID YOU COOK THIS FOR? I’M SORRY, I MISSED THAT PART. SO THIS WAS UH THE ONIONS AND THE, THIS IS GONNA GET ROAST IN THE
OVEN HOT HEAT FOR ABOUT 20
MINUTES TO SEAR IT. AND THEN WHILE THAT’S SEARING, WE’RE MAKING OUR BROTH SO THAT
THE BEEF IS GONNA FINISH COOKING
INTO THAT. SO TO THAT GARLIC AND ONIONS,
WE’RE SORTING OUT, WRITING MORE OF THAT BEEF PASTE
IS GONNA FORTIFY THAT BROTH. SOME ITALIAN SEASONING. THIS IS
THE TRICK YOU’RE GONNA GET ALL
THAT ITALIAN SEASONINGS FLAVOR. IT’S, IT’S PARSLEY, IT’S
ROSEMARY, IT’S THYME, IT’S CHILI
FLAKE, IT’S GARLIC AND THEN WE’RE GONNA PUT IT TO
THE BROTH IN. SO IT COVERS UP
HALFWAY AND YOU’RE GONNA PUT IT BACK IN
THE OVEN AND LET THIS COOK FOR
ABOUT ANOTHER HOUR OR SO UNTIL THE INTERNAL
TEMPERATURE GETS TO AROUND 130 WHICH IS LIKE MEDIUM TO
MEDIUM RARE, LIKE BRAISING IT. YEAH, IT’S LIKE HALF ROAST, HALF
BRAISED. THIS IS A SLOW COOKING. THAT’S GONNA KEEP THAT MEAT NICE
AND JUICY. SO WHEN YOU COOL IT
DOWN THE NEXT DAY, I I WHEN YOU CUT IT, IS THIS LIKE A A GRAIN
SITUATION? ALWAYS WHENEVER YOU’RE CUTTING
ANY KIND OF MEAT, YOU WANT TO CUT IT AGAINST THE
GRAIN FOR TENDERNESS. BUT WHAT YOU BASICALLY WANT TO
DO IS GET THIS AS THIN AS YOU
POSSIBLY CAN. MOST PEOPLE DO THIS ON A DELI
SLICER IN RESTAURANTS SO YOU CAN
GET IT SUPER, SUPER THIN. YOU DON’T NEED PERFECT SLICES,
YOU JUST NEED IT THIN. SO IF YOU EVER, YOU DO MAKE THIS AT HOME, I MEAN IF YOU EVER WANTED TO MAKE IT AT
HOME AND YOU WANNA KIND OF
CHEAT, LIKE DON’T TELL ANYBODY, BUT YOU CAN BUY LIKE DELI ROAST
BEEF AND BASICALLY MAKE THIS BROTH AND THEN WHEN
THE TIME COMES. YEAH. SO THIS IS THE SAME BROTH
FROM THE MEAT WAS ROASTED IN. WE’RE GONNA TAKE IT OUT, STRAIN
IT. WE’RE GONNA ADD OUR MEAT BACK
INTO THAT BROTH AND GET IT NICE
AND COOKED AND HOT. AND THEN IN THIS POT OVER HERE
WE HAVE SOME OF THE MEAT AND THE BIGGEST THING, GUYS WITH THE ITALIAN BEEF
SANDWICH IS YOU GOTTA GET ALL
THAT BROTH IN THERE. AND NOW AT THE RESTAURANTS, THEY
EITHER SERVE IT WET, DIPPED OR DRY AND THEY USUALLY
THEY TAKE A WHOLE BAG, THEY PUT IT INTO THAT BROTH, GET IT NICE AND WET AND THEN
THEY TOP IT WITH SOME SWEET
PEPPERS AND SOME AND SOME JAR IN THERE. YOU NEED A ROLL THAT CAN HANDLE
THAT. SO THERE’S A, THERE’S A FAMOUS
BAKER IN CHICAGO, I BELIEVE IT’S CALLED TORONTO
BAKERY. AND IT’S KIND OF LIKE AN IN
BETWEEN FRENCH BREAD, ITALIAN
BREAD. IT’S NICE AND CRUSTY AND HEARTY
THAT CAN HOLD UP TO THE
JUICINESS OF IT. BUT LITERALLY WHEN YOU’RE EATING
THIS SANDWICH IN CHICAGO, IT UM IT’S LIKE FALLING APART
BECAUSE IT’S SO WET FROM ALL
THAT BROTH. YOU ROLL IT UP NICE AND TIGHT
AND PEOPLE LIKE EAT IT WITH A KNIFE AND FORK BECAUSE
IT’S GONNA FALL APART. BUT WHATEVER YOU WANT, HOWEVER
YOU ENJOY EATING BROTH INSIDE,
DIP IT. BUT THOSE PICKLED VEGETABLES,
RIGHT? THEY HAD A NICE LIKE BRIGHTNESS TO THAT PARTY. THE FLAVOR OF THAT SANDWICH. AND THE SWEETNESS FROM THE SWEET
PEPPERS AND EVERYTHING THAT’S IN
THERE. IT’S JUST LIKE THE PERFECT.
HOW’S YOUR HAPPY HOUR VERSION OF
THIS? GOING? AMAZING. WE CAN’T WAIT FOR MORE PEOPLE TO
COME AND CHECK IT OUT AND HAVE
IT FROM 4 TO 7 EVERY DAY. WE’RE DOING A HAPPY HOUR WITH
THIS SANDWICH BEING ONE OF THE
FEATURED ITEMS ON IT. SO WE LOOK FORWARD TO THIS SHOW. OH, IT WAS SO GOOD. JEREMY ALLEN
WHITE, THE MAIN ACTOR DID SUCH A
GREAT JOB. THERE’S SO MANY LIKE A FINE
DINING CHEF. YOU KNOW, MY DAYS AT DEL POSTO
LEAVING THAT TO DO A BARBECUE
RESTAURANT. THERE’S SO MANY LIKE TWO OR FOUR
CORRELATIONS BETWEEN THAT SHOW AND MY LIFE. A HUGE FRIEND OF THE SHOW. HE’S ALSO THE OWNER OF PIG BEACH
RESTAURANT IN BROOKLYN AND
QUEENS, NEW YORK AND AUTHOR OF THE NEW
PIG TODAY. MY FRIEND. GOOD TO SEE YOU. GOOD TO SEE YOU. THANK YOU FOR HAVING ME. SO YOU’RE DOING
THE BACKYARD STAPLE. A BARBECUE, A BURGER BEACH
BARBECUE BURGER AND IT STARTS
WITH, IT STARTS WITH THE SAUCE. SO THE FIRST THING WE NEED IS A
LITTLE BIT OF MAYONNAISE. A YOU
WANNA HELP ME OUT HERE? WE HAVE A LITTLE MAYONNAISE PIG BEACH BARBECUE MUSTARD
SAUCE, WHICH IS WHAT GIVES US THAT SORT
OF LIKE UNIQUE FLAVOR TO IT. ALL, SOME KETCHUP CHOPPED PICKLES AND
A LITTLE BIT OF OUR ALL PURPOSE BARBECUE
SEASONING. SO THESE TOPPED PICKLES ARE ALSO
THE PICKLES THAT WE’RE GONNA BE PUTTING ON
THE BURGER THAT WE’VE DONE OURSELVES. SO WE MAKE THEM, THEY’RE
AMAZING. THEY’RE LIGHT, CRISP, BRIGHT,
VIBRANT, JUST AMAZING. OK. THE LAST THING YOU JUST PUT IN THERE
A LITTLE BIT OF ALL PURPOSE
BARBECUE SEASONING. WE PUT IT ON OUR RIBS. YOU PUT
IT ON OUR PORK SHOULDERS, WE PUT
IT ON, IT’S GONNA BE ON THAT CORN
THAT’S GONNA BE DONE AT THE END
OF THE TABLE PRETTY SOON. ALL RIGHT. SO NOW WE GOT A BURGER SAUCE
MADE YOU CAN PUT THAT IN A NON
RACKET CONTAINER, PUT IN YOUR FRIDGE. IT’LL HOLD FOR ABOUT TWO WEEKS.
NO PROBLEM. PULL IT OUT WHENEVER YOU WANT TO
DIP A BURGER, HOT DOG, ANYTHING
YOU WANT INTO IT. SO THAT THE SAUCE, THAT’S THE SECRET SAUCE. SECRET. ALL RIGHT. SO NEXT WE
GOTTA COOK UP OUR BURGERS. I LOVE USING A BLEND THAT’S LIKE
BRISKET AND SHORT RIBS, CHUCK, BUT WHATEVER YOU CAN FIND, COOK
IT UP IS DELICIOUS. THEN WE’RE GONNA SEASON IT WITH
A LITTLE BIT OF MY PEPPER. IT’S A LITTLE BIT OF SALT PEPPER
AND A LITTLE ACCENT. THAT ACCENT HELPS GIVE LIKE A
NICE UMAMI FLAVOR TO THAT
BURGER. BASICALLY LIKE AN MS G. EXACTLY.
EXACTLY. WHICH GETS A BAD WRAP.
IT GETS A BAD WRAP. I MEAN, IT’S A LITTLE BIT IS
DELICIOUS. IT GOES A LONG WAY
AND WON’T DO ANY HARM TO YOU. YOUR BURGER, YOU SEASON EVERYTHING. YOU ALWAYS GOTTA SEASON THEM
FIRST BECAUSE THAT’S GONNA GET ALL THAT FLAVOR OUT OF THE
MEAT. WE’RE GONNA GO OUT OUR GRILL,
NICE AND HOT HEAT. GET IT COOKING. UM, I LIKE TO COOK MY BURGERS
STILL, YOU KNOW ABOUT A MEDIUM, BUT WHATEVER YOU WANNA COOK THEM
TO, THEY’RE GONNA TAKE PROBABLY
AROUND 5 TO 8 MINUTES, DEPENDING UPON THE THICKNESS OF
THE PATTY THAT YOU’RE USING. WHEN THEY GET FINALLY COOKED,
YOU’RE GONNA LAST COUPLE OF
MINUTES, YOU’RE GONNA PUT A PIECE OF
CHEESE ON IT AND MELT THEM DOWN. WHAT KIND OF CHEESE DO YOU LIKE? I LOVE, I’M AN AMERICAN CHEESE
GUY ON MY BURGER, IT MELTS
PERFECTLY. IT’S THE BEST CHEESE OUT THERE
FOR A BURGER. AND MY HUMBLE OPINION, A BIG
MISTAKE PEOPLE MAKE PRESSING
DOWN THE BURGER. DON’T EVER, DON’T EVER PRESS DOWN THE BURGER
BECAUSE YOU’RE GONNA SQUEEZE OUT OF
THOSE NATURAL JUICES BECAUSE YOU WANNA FEEL LIKE
YOU’RE DOING SOMETHING. I KNOW. BUT DON’T BECAUSE IT ALSO FLARES
UP THE GRILL AND YOU’RE GONNA GET REALLY BAD
SMOKED FLAVOR ON THE MEAT. WE LOVE SMOKE, JUST NOT THAT
KIND OF SMOKE FLAVOR AND THEN LET IT REST ON THE TRAY. LET
THOSE JUICES JUST KIND OF
NATURALLY COME OUT. SO THEY DON’T SOAK OUT YOUR BUN
AND THEN WE’RE GONNA PUT OUR BURGER TOGETHER A LITTLE BIT OF
THAT SECRET SAUCE ON THE BOTTOM
BUN. AND THAT ARE, ARE YOU EAT QUICK PICKLES ON TOP? THE
BURGER? POTATO BUN? I LOVE THE
POTATO BUN FOR ME. THAT’S THE PERFECT SOFT, SWEET
SQUISHY BURGER BUN IS MY FAVORITE BURGER. THAT’S
ALL WE WANT IT TO BE. TOP IT OFF
AND DIVE ON IT AND ENJOY IT ON MEXICAN STREET CORN. WELL, WHILE
WE’RE GETTING ON MEXICAN STREET
CORN. A HUGE SHOUT OUT TO MY CO-AUTHOR
AND FRIEND SUPER CHEF, SHANE
MCBRIDE. AMAZING. THANK YOU KNOW, HE’S
THE BEST. SO IT’S, HE CO-WROTE THIS BOOK
WITH ME AND I COULDN’T HAVE DONE
IT WITHOUT HIM AND ALSO THE FAMOUS KATIE
STEELO. THEN WE’RE IN THE BACK OVER
THERE. HER AND ANTHONY KATRINA HAD
GREAT. UH THEY HELPED TO STYLE THE FOOD
FOR THE PICTURES OF THE BOOK. SO
A HUGE OUT OF THAT TED GOODMAN, JUDY CHO WITH ALL
THE PEOPLE THAT HELPED US WRITE
THIS BOOK. SO MEXICAN STREET CORN IN THIS
BOWL OVER HERE, WILL YOU GUYS
REMIND YOU? I’M GONNA PUT SOME SOUR CREAM TO
SOME MAYONNAISE. THIS IS SO GOOD. THIS IS A LITTLE BIT OF CHOPPED CILANTRO,
SOME CHOPPED GARLIC AND THEN WE’RE GONNA ADD SOME
LIME JUICE. THIS IS THE SIMPLEST THING IN
THE WORLD, BUT THIS SAUCE ON
CORN, I PROMISE YOU IS LIKE THE MOST
DELICIOUS THING IN THE WORLD. AND IT’S MY FAVORITE WAY OF
EATING CORN IN THE SUMMERTIME,
GRILL IT OFF, GET A NICE CHAR GOOD FLAVOR. AND THEN AFTER IT COMES OFF THE
GRILL, WE’RE JUST GONNA TAKE IT.
IT’S OK. WE’RE GONNA TAKE IT, BRUSH IT
WITH SOME OF THIS DELICIOUS UH SAUCE WE MADE WITH THAT
MAYONNAISE AND THAT SOUR CREAM. WHY ARE YOU MAKING YOU RIGHT ON THE GRILL YOU DON’T
KNOW IS MAKING NOISES. I’M LIKE, OK,
LET ME TRY IT. WHAT, WHAT IS, WHAT NOISE JUST CAME OUT OF YOUR SAUCE MADE WITH THE SOUR CREAM AND THE
MAYONNAISE RIGHT NOW, A CILANTRO AND SOME LIME JUICE.
AND THEN THERE’S SOME COTILLA
CHEESE ALL THE TIME IT OFF WITH AND THEN FINISH IT AGAIN WITH A
LITTLE BIT OF ALL PURPOSE
BARBECUE SEASONING ON TOP AND THERE YOU HAVE SOME GREAT. IT’S MY FAVORITE WAY OF EATING
CORN, COOK IT THE WHOLE WAY ON
THE GRILL. TAKE THOSE, PULL THEM BACK LIKE THAT. IT
MAKES A BEAUTIFUL DISPLAY FOR A
FRENCH FAMILY. I LOVE YOU. LADIES AND GENTLEMEN, YOU ARE THE MAN THAT’S PROPRIETARY, THAT’S PROPRIETARY. YOU KNOW, THE RECIPES IN THE
COOKBOOK. GO GET YOUR COOKBOOK.
ANYWAY. THAT’S, THAT’S THE SOUND OF A
GAME OF BREWING RIGHT HERE ON
NBC. TONIGHT’S SEASON OPENER, BUFFALO BILLS TAKING ON THE
REIGNING SUPER BOWL CHAMPS THE L
A RAMS. SO WE’VE GOT CHEF MATT ABDO
HERE. HE HAILS FROM UPSTATE NEW
YORK, SO HE’S GOT A REP. BUFFALO ALSO. OF COURSE, MATT’S THE EXECUTIVE CHEF AND
OWNER OF PIG BEACH LOCATIONS HERE IN NEW YORK CITY
AND WEST PALM BEACH AND WE’VE GOT DARRELL SMITH. DARRELL RESIDES IN LOS ANGELES,
HOME OF THE RAMS, ALSO A FORMER
NFL PLAYER HIMSELF. HE IS THE HOST OF THE MA THE MAD GOOD FOOD ON TASTE.
MADE. MAD GOOD FOOD ON TASTE,
MADE GENTLEMEN. GREAT TO HAVE BOTH OF YOU WITH
US. THANK YOU SO MUCH. I WAS JUST IN BUFFALO A FEW
WEEKS AGO. SO I KNOW BILL’S FANS
ARE STOKED. THEY THINK THIS IS THEIR YEAR. IT’S GAME TIME. INDEED. WHAT ARE
WE MAKING HERE? CHICKEN RIGG IS ONE OF THE MOST QUINTESSENTIAL ICONIC DISHES
FROM UPSTATE NEW YORK. RIGG’S BEING SHORT FOR RIGATONI. AND IT’S THIS DELICIOUS SPICY
CHICKEN PASTA DISH THAT WE’RE
GONNA GET RIGHT TO IT. SO FROM BUFFALO, I, I DON’T KNOW
WHERE THAT FROM, BUT IT LOOKS DELICIOUS,
COLD AND REFRESHING. SO IN OUR LITTLE CALENDAR HERE,
A NICE LITTLE FUN TRICK. WE HAVE
SOME CHICKEN THIGHS. WE’RE SWITCHING UP FROM THE
TRADITIONAL CHICKEN BREASTS,
SOME CHICKEN THIGHS. WE’RE DREDGING IT WITH SOME
FLOUR, HIT IT WITH A LITTLE BIT OF SALT
AND PEPPER AND THIS COOL LITTLE
TRICK YOU CAN SHAKE IT OUT WITH THE CALENDAR TO GET ALL
THAT EXTRA FLOUR OFF OF IT WITHOUT IT BEING NICE
AND CLEAN. AND THEN WE’RE GONNA BROWN OFF
OUR CHICKEN THIGHS. THAT OIL IS
NICE AND HOT. ONCE THEY’RE ALL BROWN, WE’RE
GONNA TAKE THE CHICKEN OUT IN THAT SAME POT. WE HAVE SOME ONIONS AND GARLIC
THAT HAVE BEEN SWEATED DOWN WITH A LITTLE BIT
OF OLIVE OIL. THE NEXT STEP, WE’RE GONNA
DEGLAZE A LITTLE BIT OF WHITE
WINE. ANY WHITE WINE WILL DO. BUT I
LOVE A GOOD CHARDONNAY FOR THIS
DISH. THEN WE’RE GONNA ADD SOME TOMATO
SAUCE, SOME MUSHROOMS, DICED TOMATOES, ROASTED RED PEPPERS AND WE LET
ALL THIS STUFF COOK DOWN FOR
ABOUT 1520 MINUTES OR SO UNTIL YOU GET
TO THIS DELICIOUS CONCOCTION
RIGHT HERE. THAT TURNS INTO THAT TURNS INTO THIS.
THEN WE’RE GONNA FINISH IT. WE’RE GONNA PUT OUR CHICKEN BACK
IN. OK, WE’RE GONNA HIT IT WITH SOME
HEAVY CREAM TO MAKE THAT BEAUTIFUL SORT OF PINK
SAUCE OUT OF THIS DISH. SOME CHOPPED CHERRY PEPPERS. THIS IS WHERE THAT VINEGAR HEAT
COMES INTO PLAY AND REALLY JUST KIND OF WAKES THIS
ENTIRE DISH UP, MAKES IT SUPER DELICIOUS. CAN’T HAVE THIS PASTA WITHOUT A
LITTLE BIT OF BUTTER AND THAT’S JUST ALL GONNA SIMMER
DOWN, FINISH IT WITH A COOKED RIGATONI PASTA, JUST COOK
IT AS NORMAL AS THE BOX WOULD
SAY. AND YOU’RE READY TO GO CHICKEN
RIGGS. MY UPSTATE NEW YORK
FAMILY. THERE IT IS FOR THE SHOW. I THINK THEY’RE GONNA DO GREAT.
I’M VERY EXCITED TO SEE WHAT
THEY DO. ALL RIGHT. ALL RIGHT. SO THERE’S A
CHICKEN WIGGY FROM BUFFALO. WHAT
DO WE HAVE FROM L A? GOOD LUCK TO YOU. WELL, I, I’M IN L A BUT I AM FROM PHILLY. I
JUST HAD TO SAY THAT BEFOREHAND.
SO TODAY, ASK YOU ABOUT THAT. IT’S THE
NICE ALBUM, RIGHT? SO WE’RE, WE’RE GONNA REPRESENT
BOTH SIDES. SO WE HAVE A
FILIPINO MEXICALI LUMPIA BECAUSE L A DOESN’T REALLY HAVE
A FOOD. AND SO I’M TAKING PHILLY WITH ME
AND MIXING IT WITH LUMPIA, WHICH
IS ALL OVER L A. IF YOU DON’T KNOW WHAT LUMPIA
IS, IT IS BASICALLY A FILIPINO
EGG ROLL, RIGHT? AND SO WE GOT SOME STEAK HERE
THAT WE’VE BASICALLY SLICED. AND SO TO DO THIS STEAK ARE YOU USING? SO WE GOT A RIB EYE, RIGHT? AND YOU
WANNA, YOU WANNA FREEZE THIS A
LITTLE BIT. SO IT’S EASIER TO SLICE. SO
WATCH THIS, WATCH HOW EASY THIS
IS WHEN YOU FREEZE IT, YOU CAN GET
IT SUPER THIN. SO THAT’S A PRO
TIP. YOU JUST DROPPED THERE. FREEZE
THE STEAK FIRST EASY. OK. AND THEN IF YOU WANT, YOU CAN GO TO THE STORE AND
SOMETIMES YOU CAN GET THESE FROM LIKE AN ASIAN MARKET AND
IT’S ALREADY SLICED FOR YOU. SO WE’RE GONNA MOVE OVER HERE
AND WE’VE GOT OUR STEAK THAT WE
THINLY SLICED. WE’RE GONNA ADD A LITTLE BIT OF
MY SEASONING MIX WITH SOME, SOME
SEASONING. WE GOT SOME CHILI POWDER. WE GOT
SOME UH IS THAT PROPRIETARY OR? MM IN
PHILLY WE, WE LIKE TO USE A
LITTLE BIT OF SEASONING. THAT’S WHAT OUR CHEESESTEAKS
TASTE SO GOOD. AND SO THIS IS THE PROPRIETARY MIX. WE GOT SOME CHILI POWDER, WE GOT
SOME PAPRIKA, WE GOT SOME BROWN
SUGAR CINNAMON THAT YOU TELL ME THAT NOT ALL THIS STUFF. THEN I WOULD HAVE TO UH YEAH, EXACTLY. SO WE GOT THIS, WE GOT A LITTLE
BIT OF ONION. WE GOT SOME GREEN
PEPPER AND FOR THIS STEP, YOU REALLY
WANNA ACTIVATE THOSE GLUTES IN
THAT LOWER BACK. YOU WANNA GET BOTH SIDES IN THE CAST, RIGHT? OK. SEE THAT COMING. THERE WE GO. AND WE JUST MIX
THESE TOGETHER, RIGHT? BOOM. ADD OUR CHEESE TO THIS AND ALL
IN THE PAN, ALL IN THE PAN AND ALL WE WANNA DO IS MAKE SURE
THIS IS JUST MIXED ALL TOGETHER. NEXT WE MOVE ON TO THIS STEP AND
THIS TURNS INTO THIS, IT’S, IT’S ALREADY FROZEN A LITTLE BIT
OR COOLED OFF BECAUSE WE WANNA PUT THESE
INTO OUR ROLLS AND I’LL HAVE YOU HELP ME. SO WE JUST, WE HAVE DON’T DO THAT YET. WE’RE GONNA
PUT THIS RIGHT AT THE BOTTOM
LAYER IT ACROSS, RIGHT? AND YOU AIN’T GOTTA PUT TOO MUCH
LIKE LET ME SEE. HERE WE GO. THAT’S GOOD ENOUGH,
RIGHT? AND NOW WE CAN HELP YOU IT, MAN. AND NOW ONCE YOU DO THIS, WE’RE
GONNA ROLL THIS PIECE OVER AND FOLD IT INTO A CELL. SO JUST LIKE THIS, YOU’RE GONNA
ROLL IT LIKE A RUG, ROLL IT LIKE
A RUG BACK AND THEN WE COME ALL THE WAY UP AND NOW WE TAKE THAT EGG WASH. THIS IS ELABORATE RIGHT ACROSS
THE TOP, RIGHT ACROSS THE TOP AND MAKE IT NICE AND STICKY
ICKY, IT’S STICKY JUST LIKE THAT. AND SO ONCE WE GOT THIS, WE’LL
TAKE THESE, YOU COULD CUT THESE
IN HALF IF YOU LIKE AND WE JUST DROP THESE BAD BOYS
RIGHT INTO OUR OIL SO YOU CAN EAT IT. YEAH. AND IF YOU WANT, YOU CAN FREEZE
THEM, YOU CAN TAKE THEM OUT, YOU CAN COOK THEM RIGHT OUT OF
THE FREEZER. THESE, WE FROZEN A LITTLE BIT JUST
BECAUSE WE WANT TO BE NICE AND
STIFF AND TO KEEP THAT SHAPE AND IN THE END ONCE THEY’RE NICE AND CRISPY, VOILA, VOILA, WHAT, WHAT KIND OF
OIL AS JOKES COME OVER HERE? WHAT, WHAT’S THE VERDICT HERE? BECAUSE
YOU’RE A PHILLY GIRL. I’M LIKE WATCHING WITH BOTH OF
THESE THINGS. THEY’RE LIKE CHEESESTEAK SPRING
ROLLS. THEY ARE SO GOOD AND YOU CAN
MAKE, IT’S EASY TO MAKE AT HOME.
ISN’T THAT DELIGHTFUL? AND YOU KNOW, I’M LITERALLY WALKING AROUND
WITH BOTH BOWLS, MATT ABDOO. AND IF YOU WANT TODAY’S RECIPE,
IF YOU WANT TO DO THIS, WE MADE
IT VERY EASY. YOU CAN SCAN THE QR CODE TO
ORDER THE INGREDIENTS IN JUST
ONE CLICK, THEN YOU SELECT ADD INGREDIENTS
TO THE CART, THEN SCHEDULE A PICK UP OR
DELIVERY IS VERY EASY. SO PLAY ALONG AT HOME IF YOU
WANT TO EAT MATT, IT’S GOOD TO
SEE YOU, BUDDY. CONGRATULATIONS. THANK YOU VERY
MUCH ABOUT THE COOKBOOK BECAUSE
FINALLY BOOK IS HERE. THAT’S RIGHT. EXCITING. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL UH
BECAUSE WE, WE BARBECUE IDEAS AND TIPS ALL THE TIME,
DIDN’T YOU WRITE? A BLURB AND
MATT’S BOOK. HE SURE DID. WHAT DO YOU LOVE ABOUT THE
COOKBOOK? UH, IT’S, IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT
WE REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT. EVERYBODY COULD COOK FROM THE
BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE GUY TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO, WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE CAN. PERFECT. I TEASED THE SECOND BY SAYING
YOU’RE GONNA FIND SOME MEATS
THAT ARE A LITTLE LESS EXPENSIVE TO USE.
WHAT DO WE GOT TODAY? SO TODAY WE GOT A LITTLE TRI TIP
ACTION FOR YOU. IT’S A CUT OF SIRLOIN
FROM THE BOTTOM PART OF THE
SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT.
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR. SO ONCE YOU SLICE IT NICE AND
THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH? OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GONNA BE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRAIN OF GARLIC AND A LITTLE BIT OF DRIED
ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF. SO YOU CAN USE IT ON ANY KIND OF
STEAK, CHICKEN POULTRY, UH PORK.
IT’S DELICIOUS. IT’S JUST A REALLY SIMPLE ALL
PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP,
WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU HAVE IN YOUR
PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB, SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. I GOT A COOKING CHEF. ARE YOU GONNA EAT BOTH SIDES? SO FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE BY ALL MEANS HAVE SOME
FUN WITH IT. AND DO YOU HAVE TO SMOKE IT
BECAUSE YOU DON’T, THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO. IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO, SO THAT EXACTLY TO GET THAT NICE
AND LOW CENTER COOKED. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE,
YOU COULD ABSOLUTELY TAKE IT AND JUST
ROAST IT OFF IN YOUR OVEN. NO
PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE, YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. WHAT’S THIS MEDIUM RARE? WHAT DO YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM, UH NO,
FOR MEDIUM RARE. I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY, IT’S
GONNA CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO, IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. WE’RE GONNA MARK IT UP ON THAT GRILL. GET THOSE
BEAUTIFUL TARMACS THAT ARE
HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI SAUCE, HOT POD. OH, YES, THE BEST. SO WE’RE JUST
GONNA TAKE SOME PARSLEY AND CHOP
IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT SOME MORE PARSLEY CILANTRO WITH THAT. ABSOLUTELY. CILANTRO IS GREAT TO
IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKES, OREGANO,
PUT THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON AND YOU HAVE THE PERFECT,
PERFECT. OH MY GOD. IT’S THE
BEST THING EVER. AND THEN WE’RE JUST GONNA TAKE
THE STEAK. AND WHAT I LOVE ABOUT
TRI TIP IS THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S MY LOVE. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE
PEOPLE THAT WANT A LITTLE BIT MORE ON THE MEDIUM
RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH, VIBRANT FAT MEATY FLAVOR TO IT THAT JUST GET IT CRACK. I LOVE IT. I LOVE IT. WELCOME TO TODAY. ALL DAY, ALL
DAY, TODAY, ALL DAY, ALL DAY. THIS IS A LONG WAY OF ASKING WHO’S YOUR FAVORITE CHARACTER YOU’VE EVER PLAYED THE UNICORN? YOU GOTTA HAVE THE UNICORN. WHAT IS SHE RIGHT THERE? THAT’S WHY YOU’RE SAYING ALL
THIS NICE STUFF YOU GAVE ME THE
LOOK, SORRY TO DISTURB YOUR DAY. EVERYONE’S MAD AT YOU WILLIE.
BETTER MAKE THIS FAST. I DON’T
WANT THE RAP UNA WHEN I SEE YOU. I ALWAYS THINK I
WONDER WHAT HIS QUOTE WOULD BE. GIVE US SIX MINUTES AND WE’LL
ASK AS MANY QUESTIONS AS WE CAN. WELCOME TO COLD CUTS, PORK, CUT,
COLD CUT. HI BUDDY CAL, COOKING WITH ME. LET’S GO
BABYSIT. IT’S CALLED PARENTING.
WHAT WAS THE FIRST BOOK? YOU REMEMBER LEVI HEART SMART TODAY WITH SIMPLE
EXERCISES TO STRENGTHEN YOUR
HEART. MAKE THE MOST OF YOUR BEACH
DAYS. IT’S ALL ABOUT THE TRACK. NOW, HOW GOOD THEY LOOK. I NOW PRONOUNCE YOU HUSBAND AND
WIFE THE THIS MORNING. A STORY OF PEOPLE
HELPING PEOPLE. YOU RECEIVED TONS OF LETTERS
FROM PEOPLE WHO HAVE BEEN
INSPIRED. LET’S DO THE WEATHER. OK. ALL YOU GOT TO SAY IT’S
COLD, IT’S WARM, IT’S RAINING, IT’S SNOWING.
THAT’S IT. ONE OF OUR MOST
FAVORITE FRANCHISES EVER. AMBUSH MAKEOVER. IT DOESN’T LOOK YOU IN A COOK OFF. I WILL AND YOU GUYS
WILL DEFINITELY WIN SOMETHING TODAY ALL DAY, ALL DAY, ALL DAY. WELCOME TO TODAY, ALL DAY. WE ARE SO EXCITED TO GET STARTED
WITH COOKING AND TODAY FOOD. BUT BEFORE WE DO, BEFORE WE DO
THAT, WE’RE JUST GONNA TAKE ONE
SECOND AND SHOUT OUT OUR NEW EXECUTIVE
PRODUCER, TALIA IS IN THE HOUSE. WE JUST WANNA
SAY, HEY, WELCOME TO. IT’S YOUR FIRST DAY OF SCHOOL, NATALIA. WE’RE SO WE’RE HERE. SHE’S HERE. YOU KNOW
WHO ELSE? WE’RE SO HAPPY TO HAVE
IT. WELL, SHE’S NOT AT THE RANCH HANGING
OUT WITH HER FAMILY OR FILMING EPISODES OF HER HIT
FOOD NETWORK SHOW, REID DRUMMOND IS BUSY COMING UP
WITH EASY AND DELICIOUS MEALS FOR YOU AND
YOUR FAMILY. SHE’S THE STAR OF THE PIONEER
WOMAN AND A BEST SELLING AUTHOR
OF SEVEN COOKBOOKS. HER LATEST IS CALLED THE PIONEER
WOMAN COOKS. SUPER EASY. IT’S 100 AND 20 SHORTCUT RECIPES
FOR DINNERS, DESSERTS AND MORE. WE’VE MISSED YOU. SO I JUST FEEL LIKE I’M SEEING OLD
FRIENDS AND IT’S JUST SO HAPPY.
I’M SO HAPPY TO BE HERE. OK. FIRST OF ALL, WE HAVE TO
SAY, CONGRATULATIONS, YOUR
DAUGHTER GOT MARRIED. MY THANK YOU. HOW WAS THAT? IT WAS SO MUCH FUN. I MEAN, IT
WAS, WE DID IT ON THE RANCH,
WHICH WAS A CRAZY IDEA. WE SORT OF BUILT THIS HUGE TENT
OUT THERE, BUT IT WAS, THAT’S FINE. AND THE, THE GREAT THING IS
THERE WAS A LOT OF WORK, BUT THE DAY OF WE WERE JUST ABLE
TO LET THE PROCESS HAPPEN AND
ENJOY IT. IT WASN’T STRESSFUL. YOU DIDN’T DO ANY COOKING FOR IT, DID YOU? I WAS GONNA SAY REHIRES BECAUSE THAT’S WHY I WAS
ABLE TO RELAX AND HAVE FUN TO WATCH YOUR HUSBAND WALK HER
DOWN THE AISLE. WE KNOW HE’S BEEN RECOVERING
FROM AN ACCIDENT. IT MUST HAVE
BEEN SPECIAL. IT WAS WONDERFUL. I MEAN IT WAS A SEE THAT’S MY FAVORITE PICTURE OF
THE TWO OF THEM. HE WAS A LITTLE
STIFF. THEN HE’S, HE’S DOING MUCH
BETTER. HE’S ON HIS HORSE TODAY.
SO EVERYTHING IS GREAT ON THE HORSE. OH MY. OK. SO NOW THAT HODA HAS EATEN A
WHOLE CHOCOLATE WAS MAKING FUN OF YOU. I DON’T
APPRECIATE THAT. THANK YOU, JEN. YOU. IT WAS REALLY QUIET AND THEN ALL
OF A SUDDEN THE CAKE WAS GONE BUT YOU SHOULD SEE WHAT SHE DOES
TO CHIPS. OH, WELL, YOU KNOW YOU HAVE THE REST OF THE DAY TO
WORK IT OFF RIGHT AFTER THE CAKE. I THOUGHT IT
WOULD BE GREAT TO MAKE SOME
VEGETABLES. SO I’M GONNA DO A SHEEP PAN GNOCCHI DINNER AND WHAT I LOVE
ABOUT IT. MY COOKBOOK REALLY? I’M NOT AFRAID TO USE SHORTCUT
INGREDIENTS. SO MY FAVORITE INGREDIENT IS,
THIS IS STORE BOUGHT M AND IS THIS FROZEN OR YOU JUST, IT’S ACTUALLY SHELF STABLE,
BELIEVE IT OR NOT. SO YOU CAN THROW IT IN THERE. IS THIS A JOKE? WHAT YOU JUST
DID? YOU JUST DUMPED EVERYTHING
ON THE SHEET? I THOUGHT YOU HAD TO BOIL IT. NO,
NO, NO, NO, BECAUSE WE’RE GOING
TO ROAST IT. SO THEN I’VE GOT YES, PESTO. I’M GOING TO MIX IT
WITH OLIVE OIL. I’M TRYING NOT TO GET PESTO ON
YOU. SO I MOVE IT AWAY FROM YOUR. CAN YOU BUY THE PESTO OR DID YOU
MAKE THEM? NO, NOT THE PESTO. SO
YOU LIKE EVERYTHING. SO SHE’S SPEAKING OUR LANGUAGE. YEAH, I MEAN DURING THE PANDEMIC, YOU
KNOW, I KIND OF BURNED OUT ON COOKING
A LITTLE BIT BECAUSE THERE WERE
SO MANY KIDS AROUND. SO THAT’S IT BECAUSE PESTO IS SO
FLAVORFUL. IT HAS GARLIC AND YOU
KNOW OIL, THE PAN DID YOU ALREADY? YOU HAVE TO BECAUSE THERE’S
PLENTY OF OLIVE OIL IN THE PESTO
MIXTURE. SO BASICALLY AROUND AND THEN LOOK HOW
BEAUTIFUL IT LOOKS WHEN YOU HAVE TO PULL IT OUT OF THE. SO I LIKE TO DO A LITTLE HELP ME AND GRAB SOME PARMESAN SHAVINGS. I LOVE EVERYTHING ON ANYTHING. YOU KNOW WHAT I USED TO MAKE MY
OWN BY JUST REDUCING BALSAMIC
FOR HOURS IN THE HOUSE WOULD SMELL
LIKE VINEGAR AND MY KIDS WOULD
BE LIKE, WHY DID YOU HAVE TO? THIS IS KIND OF CRISPY. IT’S
DELICIOUS, ISN’T IT? AND SEE HOW ALL THE VEGGIES GOT
BEAUTIFUL COLOR. IT’S SUCH AN EASY MEAL AND I
WOULD TOTALLY JUST EAT THIS. BUT WE COULD DO THIS TOO, WHICH IS HUGE. LOOK AT WHAT
WE DID PUT IT IN THE OVEN TO BASIL AND I’M SO LAZY. I DON’T EVEN
WANT TO CHOP BASIL. LET ME JUST THE WAY WE HAVE ANOTHER RECIPE. HONESTLY. SHEET PANS ARE KIND OF
MY THING. I LOVE THEM. THEY’RE,
THEY’RE JUST, I GET NERVOUS IF I DON’T HAVE 20
READY TO GO AT ALL. SO THIS IS A SHEEP PAN SALAD. AND I LOVE THIS CONCEPT BECAUSE
YOU BASICALLY ROAST ANY VEGGIE
YOU WANT. IT’S, IT’S THE SQUASH TIME OF
YEAR. SO THIS IS A MIXTURE OF
CUBED BUTTERNUT SQUASH AND DELICATUS. DO YOU EVER PUT IT ON TOAST, MASH, MASH THAT THIS IS WHAT IT LOOKS LIKE. AND IT’S
BASICALLY KIND OF AN HEIRLOOM
TYPE OF SQUASH. BUT THE GREAT THING IS YOU CAN
EAT THE SKIN, IT GETS REALLY
TENDER. SO BUTTERNUT, IT CAN BE A LITTLE
BIT TOUGH, NOT VERY DRIZZLE. AND THEN WE’RE GOING TO DO
ANOTHER ROASTED VEGETABLE
SITUATION, SALT AND PEPPER. ITALIAN SEASONING AND THEN JUST, BUT HERE’S WHAT’S FUN ABOUT IT. SO, ROAST IT AND IT’S LIKE 4 50
25 30 MINUTES AND LOOK HOW GORGEOUS. SO THAT’S
DELICIOUS ON ITS OWN. BUT I
BUILD A SALAD OUT OF THIS. YOU MAKE YOUR OWN DRESSING TOO,
DON’T YOU? WELL, SOMETIMES, SOMETIMES I
DOCTOR OUT BOTTLED DRESSING. SO, BUT I’M USING THE ROASTED
VEGETABLES AS A BASE FOR A
SALAD, ISN’T IT GOOD? AND THE DRESSING IS TA MUSTARD LEMON JUICE, OLIVE
OIL, HONEY. AND THEN ISN’T IT? PRETTY 10 PLUS PLUS PISTACHIO, PISTACHIOS, POMEGRANATE, POMEGRANATE. IT’S PRETTY AT CHRISTMAS AND THEN GOAT CHEESE, WHICH HODA DOESN’T LOVE YOU. HODA LIKES IT. IT JUST DOESN’T LOVE
HER. THANK YOU. SO, THERE’S A LOT ABOUT HODA. ANYWAY, THANK YOU SO MUCH FOR THESE
RECIPES. HEAD TO DAY.COM/FOOD
AND FOR RES NEW BOOK. IT HAS RECIPES JUST LIKE THIS
ONE. HEAD TO DAY.COM/SHOP. I
PREDICT A BEST SELLER FINALLY, AFTER ALL OF THOSE
TEASES, THE RE DRUMMOND HAS MADE IT ALL THE
WAY FROM HER RANCH IN OKLAHOMA. ARE YOU NEAR
BLAKE’S RANCH IN OKLAHOMA? NOT SO MUCH, BUT YOU KNOW, WE’RE IN THE SAME STATE. WE KNOW EACH OTHER WHEN I WAS
THERE MARRYING HIM AND GWEN, I WOULD HAVE STOPPED BY YOUR
RANCH 25TH WEDDING ANNIVERSARY. I
COULD HAVE RENEWED YOUR VOWS. WELL, WE ALSO OUT WITH A BRAND
NEW COOKBOOK. IT’S CALLED SUPER
EASY. IT FEATURES MORE THAN 100 SHORT
CUT RECIPES, WHICH WE LIKE THE
SOUND OF THAT. ACTUALLY. LOTS GOING ON IN THE
RANCH IN OKLAHOMA. YOU LOOK
ABSOLUTELY STUNNING. YOU’VE GOT A DAUGHTER WHO JUST
GOT MARRIED. RIGHT. YES. HARD TO
BELIEVE. YEAH. AND YOU READ TO CELEBRATE YOUR
25TH ANNIVERSARY AND CARSON IS GOING TO DO YOUR RENEW
YOUR, THAT’S HARD TO BELIEVE. TOO. I KNOW.
I’M ONLY 29. I DON’T KNOW HOW I CAN LOOK AT WHAT HAPPENED DURING COVID. ALL I DID WAS EAT
AND DRINK AND NOT WORK OUT AND
LISTEN. SAME. I WAS WEARING PANDA PANTS THIS TIME LAST YEAR. I DON’T KNOW IF YOU REMEMBER. BUT, BUT, UH, YEAH, I JUST, YOU
KNOW, THE WEDDING WAS A GREAT
INSPIRATION AND MOTIVATION. BUT THEN ONCE I STARTED KIND OF
EXERCISING MORE AND GETTING
HEALTHIER, IT FELT SO GOOD THAT I JUST KEPT
GOING. SO I’M, I’M KIND OF GLAD I’M
OVER THAT HUMP. AND NOW IT’S ABOUT JUST
MAINTAINING AND, AND I DON’T KNOW IF THESE DELICIOUS
RECIPES ARE GOING TO BE ON ANY
MAINTENANCE, BUT THEY ARE REALLY SMELL GOOD. SPEAKING OF MY WELLNESS JOURNEY,
LETS SEE SOME WITH CHEESE ALL OVER THEM. SO, YEAH, IT STARTS WITH
CHICKEN. YES. SO I’M GOING TO
MAKE TAOS. NOW, DO YOU KNOW WHAT TAOS ARE CARSON? YOU NEED TO KNOW? SO TAOS ARE JUST LIKE NACHOS BUT THEY’RE
MADE WITH TOTS. SO I, I BAKED SOME TOTS WITH A LITTLE CHILI, COOK SOME CHICKEN, ADD SOME CELERY. SO THESE ARE
BUFFALO CHICKEN TAOS, CELERY, GARLIC AND GREEN ONION.
DID YOU MAKE UP TAOS OR IS THAT A THING? I KNOW BUT SWEPT THE NATION YET. NOW, I’M KIND OF HOPING ON NACHOS. YOU CAN PUT ON TO IT ON TAOS. SO THEN OF COURSE BUFFALO SAUCE
AND THEN YOU JUST LET THIS
SIMMER. I STARTED WITH RAW CHICKEN BUT
YOU CAN DO ROTISSERIE CHICKEN TO
MAKE IT EASIER. SO SIMMER THAT UNTIL IT’S
LUSCIOUS. HAVE YOU CHANGED WHAT
YOU COOK NOW? BECAUSE OF YOUR SORT OF WELLNESS
JOURNEY? IS IT, DOES IT PUT YOU ON A DIFFERENT PATH? NO. AND YOU KNOW, THE THING IS,
IS I HAVE, I HAVE TEENAGE BOYS,
COLLEGE STUDENTS. UH, LAD. I KNOW. YEAH. COWBOY. AND SO I HAVE TO MAKE FOOD THAT
EVERYBODY LOVES. AND I DON’T, I’M NOT GOOD WHEN I
DENY MYSELF, YOU KNOW, WHOLE
CATEGORIES OF FOOD. SO I’M JUST KIND OF LEARNING TO
EAT. I LIKE TO SAY I EAT A RHODE ISLAND SIZE PIECE OF CAKE
INSTEAD OF A TEXAS SIZED PIECE. THAT’S THE BEST WAY YOU GET THE
FLAVORS AND THE TASTE, EVERYTHING IS GOOD. SO YOU PULL THE TOTS
OUT OF THE OVEN, THEY’RE
SEASONED. SO THEY’RE A LITTLE BIT
ELEVATED. I KIND OF PUSH THEM INTO A PILE
PEPPER JACK CHEESE ALL OVER. I
MEAN, THIS, THIS IS WHAT RIGHT HERE. YEAH. AND THEN YOU
SPOON THE SAUCY CHICKEN ALL
OVER. AND SO YOU CAN DO GROUND BEEF AND YOU KNOW, BLACK BEANS AND DO
SORT OF IS THE CHICKEN BECAUSE
IT’S HOT MELT. THAT CHEESE. ARE YOU PUTTING
THIS BACK IN THE BACK IN THE OVEN? SO YOU WANT TO MELT THE CHEESE LIKE
NACHOS. SO ALL THE CHEESE YOU
WANT MELTS? OH, HERE WE GO. YEAH. CHEESE. THE BUFFALO SAUCE. IT’S HARD. IT’S GOT A KICK. BUT DID YOU KNOW, REDHEADS CAN
TOLERATE UH SPICY FOOD MORE THAN
ANYTHING. THAT WAS GOOD. YOU LOVE IT INTO THE GENEALOGY OF THAT SOME OTHER
TIME. BUT BASICALLY YOU GARNISH WITH UH
BLUE CHEESE AND TO MAKE BLUE
CHEESE DRESSING. I JUST TAKE RANCH DRESSING AND
ADD BLUE CHEESE TO. IT’S VERY EASY. YOU CAN DO BOTTLED RANCH OR YOU CAN MAKE
YOUR OWN BUT NICE LITTLE
SHORTCUT. SO THIS IS WHAT, THIS IS WHY MY
TEENAGE BOYS LOVE ME. THAT IS DELICIOUS. THIS IS GONE. I MEAN, WHAT’S EATEN A WHOLE BUNT CAKE? WE HAVE NOT STARTED THE CAKE SEGMENT YET. HEY, TAKE A BREATH. NO
ONE’S MISSED THESE EATING
SEGMENTS. MORE THAN HO SO GOOD. REMEMBER RHODE ISLAND? NOT
TEXAS. SHE’S GOING STATE BY
STATE. ALL RIGHT. WELL, THAT DOES BRING
US TO OUR CHOCOLATE CAKE. NOW THIS IS YOUR SECRET RECIPE,
RIGHT? OK. YES. SO CONFESSION. MY TOP SECRET INGREDIENT IN MY
TOP SECRET CAKE IS DARK
CHOCOLATE CAKE MIX. OK. AND LISTEN, I HAD MY HOUSE FULL
OF HUMANS DURING THE PANDEMIC
AND LARGE SIX, YOU KNOW, 6 FT FIVE HUMANS AND
FOOTBALL PLAYERS. AND I HAD, I WAS MAKING SO MUCH FOOD
THAT I WAS ABOUT TO LOSE MY
RELIGION. I, EVERY DAY I WAS JUST LIKE, I
CAN’T DO IT ANYMORE. SO I’M NOT AFRAID TO WHIP OUT
THE CHOCOLATE CAKE. I DOCTORED
IT WITH UH YOU KNOW, BITTERSWEET
CHOCOLATE CHIPS JUST TO MAKE IT
A LITTLE BIT MORE RICH. BUT THE THING IS THIS IS THE
SECRET. IT’S A BOX CAKE. WELL,
THAT’S WHAT, YEAH, BUT THE THING IS I’M TOPPING IT
WITH GANACHE, WHICH IS HEAVY CREAM AND GOOD. THAT’S TWO INGREDIENTS. AND THEN IT
TURNS INTO THIS LUSCIOUS AND ARE THESE INSIDE OR IS JUST LIKE A TOPPING THING? SO, WELL, YOU CAN JUST EAT ONE IF
YOU LIKE. OK. YEAH. SO YOU MADE THE CAKE?
OH, WE’RE OUT OF TIME. OK. I REALLY
WANT TO AND THEN DRIZZLE, DRIZZLE. I DID
SPRINKLES ON TOP. BUT AFTER
HALLOWEEN YOU CAN TAKE CANDY ON TOP ON TOP. OH, WAIT A MINUTE TO SHOW IT. YOU LEFT OUT. AND ALSO SHE’S GONNA MOVE IN
WITH YOU. AND SHE, SHE’S
GIGGLING. SHE’S GIGGLING A LOT OVER THERE ON YOUR SHOW. THANK YOU. THANK YOU. ALL RIGHT, OF COURSE, YOU CAN FIND ALL THESE RECIPES
AT TODAY.COM/FOOD AND PICK UP A
COPY OF SUPER EASY AT TODAY.COM/SHOP THIS
MORNING ON TODAY FOOD LASAGNA
TWO WAYS WITH LAYERS OF PASTA MEAT SAUCE AND CREAMY
CHEESE LASAGNA IS ONE OF THE
ULTIMATE COMFORT FOODS, BUT GET READY FOR SOMETHING A
LITTLE NEW THIS MORNING. RE DRUMMOND A K A, THE PIONEER WOMAN HAS
CREATED RECIPES. THEY’RE GOING TO BECOME YOUR
FAVORITES. HER LATEST BOOK IS CALLED THE
PIONEER WOMAN COOKS, THE NEW
FRONTIER. GOOD MORNING. HI, SAVANNAH. IT’S
GOOD TO SEE YOU. YOU’RE DOING SOMETHING REALLY
DIFFERENT WITH LASAGNA, WHICH IS
RISKY. WELL, IT’S A LITTLE RISKY. BUT WHEN YOU SEE THESE RECIPES,
YOU WILL TOTALLY UNDERSTAND. I LIKE TO MATCH THINGS UP AND
YOU KNOW, YOU DON’T WANT TO MAKE LASAGNA
OVER AND OVER AND OVER. SO WE ARE GOING TO MAKE SHRIMP
SCAMPI LASAGNA ROLL UP. I LIKE IT, WHICH ARE AS GOOD
AS THEY SOUND. SO I COOKED SOME SHRIMP AND BUTTER
ONION GARLIC A LITTLE THYME AND CHOPPED IT UP. OK. SO I’M GONNA MAKE A SORT OF A
SHRIMPY CHEESY FILLING AND THIS
IS CREAM CHEESE, RICOTTA EGG AND PARMESAN. I MEAN, WHAT CAN YOU, WHAT COULD
POSSIBLY GO WRONG? I KNOW. I
MEAN, IT’S ALL SIGN ME UP. SO I’LL LET YOU STIR THIS
TOGETHER AND I’M GOING TO START ON THE
WHITE SAUCE. UM, MY NEW COOKBOOK HAS LOTS OF
FUN RECIPES LIKE THIS. YEAH, I
LIKE THAT. IT’S DIFFERENT. YEAH. BUFFALO CHICKEN QUESADILLAS, FOR
INSTANCE, I HAVE TWO TEENAGE
BOYS AT HOME. MY GIRLS GREW UP AND LEFT ME. YOU GOT THOSE BRUTES AT HOME? SO RUDE OF THEM. YOU STILL GOT
CHARLIE THE DOG. WELL, CHARLIE’S NOT WITH US
ANYMORE BUT I HAVE, I HAVE
WALTER WALTER AND I HAVE A COUPLE OF
OTHER LITTLE BASSETS RUNNING
AROUND. THE WHOLE CREW OVER THERE IS
LIKE, OH, NO, IT’S OK. CHARLIE LIVES
ON, IN HIS BOOKS. WE READ HIS BOOK ALL THE TIME.
OH, I LOVE HEARING THAT. OK. SO I STARTED IT. SO THAT’S ALL. START TOGETHER AND I AM MAKING
JUST A BEAUTIFUL WHITE SAUCE AND
IT’S, I STARTED WITH THE ROE AND IT
HAS CREAM AND MILK AND SO YOU COOK AND COOK AND
COOK UNTIL YOU’RE TRYING TO
THICKEN IT UP. RIGHT? THICKEN IT UP. IS THAT THICKEN UP OR NOT
REALLY? THIS LOOKS GREAT. THIS ISN’T QUITE THERE BUT I
HAVE, I HAVE TO FINISH. SO I’M GONNA HAVE YOU HELP ME
BUILD A ROLL UP. OK. THIS IS THE FILLING YOU JUST
STIRRED TOGETHER. TAKE ABOUT A GENEROUS THIRD CUP AND PUT IT ON THE END OF THE OH,
THIS HAS THE OK. THE WHOLE THING
IS IN HERE. SHRIMP ARE EVERYTHING AND THESE
ARE COOKED LASAGNA NOODLES. I COOKED THEM ABOUT HALF THE TIME THAT THE
PACKAGE SAYS AND THEN JUST ROLL IT UP. THAT’S
THE NAME LASAGNA. ROLL UPS. THEY’RE SO CUTE AND PRETTY
WELL. THEY ARE SO CUTE. OH, MY BI AND A LASAGNA. OH, GOOD POINT.
THAT’S EXACTLY WHAT IT IS. AND THEN I ALWAYS PUT THE SAME
SIDE DOWN. OF COURSE TO MAKE IT
LOOK PRETTY. I POURED THE WHITE SAUCE IN THE BOTTOM OF THE
DISH AND THEN I’LL LET YOU POUR THE REST OF IT. AM I OR AM I DRIZZLING? NO, POUR,
POUR THAT IN THERE? OK. YEAH. WHY NOT? LOOK AT THAT
CREAMY, GORGEOUS AND THEN TOP IT WITH
MOZZARELLA. AND YOU CAN SEE THE FINISHED
DISH RIGHT HERE WITH PARSLEY ON
TOP. THAT DOESN’T LOOK CRAZY
DIFFICULT. YOU KNOW, IT’S NOT MY DAUGHTER WHO LIVES
IN DALLAS NOW SAW MY NEW
COOKBOOK AND SHE SAID WHEN I COME HOME, WILL YOU MAKE
ME THE, YOU ROLL UP? SO I MEAN, WHY NOT LOOK AT IT? I WANT TO TASTE THAT. SO
THAT’S LASAGNA ONE WAY. AND THIS SHOCK ME LASAGNA SOUP.
I MEAN, IT’S, IT’S REALLY
SHATTER. OK. TELL ME, TELL ME I’M NOT. SO STARTED WITH GROUND BEEF SAUSAGE, UH ONION
GARLIC THYME, OREGANO. AND I
JUST COOKED IT AND THEN ADDED THAT AND JUST TURNED IT INTO A REALLY
DELICIOUS UH WHOLE TOMATOES, TOMATO PASTE, UH PARSLEY. AND YOU CAN SEE THE
WHOLE TOMATOES. I ACTUALLY LIKE TO LET THEM COOK
DOWN A LITTLE BIT AND THEN BREAK THEM UP BECAUSE
THEY’RE A LITTLE SOFTER. ANY TIME I TRY TO SQUEEZE THEM
WITH MY HAND. IT WINDS UP IN MY
EYE. THAT’S NOT FUN. OR ON MY SHIRT,
WHICH IS EVEN WORSE AND WORSE. SO YOU JUST, YOU GROUND UP THE, THE UH BEEF
AND THEN YES, THEN YOU PUT IN THE DRAIN
THE EXCESS FAT AND THEN TURN IT
INTO A BEAUTIFUL SOUP AND THEN I COOKED SOME BROKEN UP
LASAGNA NOODLES IS DOWN AT THE BOTTOM. IT IS. OH, SO WHAT ABOUT THE CHEESE? WHERE’S
THE CHEESE? OK. SO ONCE YOU
SIMMER AWAY THE SOUP. YEAH, THE NOODLES ARE PERFECT. I MAKE THIS LITTLE RICOTTA
DUMPLING MIXTURE AND ALL IT IS IS RICOTTA
PARMESAN SALT PEPPER BASIL AND
PARSLEY STIR IT TOGETHER AND THEN WHEN YOU SERVE UP THE SOUP, YOU JUST PUT LITTLE DOLLOPS
RIGHT IN THE MIDDLE AND IT’S
JUST IF THE SOUP IS REALLY PIPING HOT
RICOTTA DUMPLING KIND OF MELT. CAN I COME OVER TO YOUR HOUSE, WHAT WE MAKE THERE BECAUSE IT
SOUNDS FAB BRING YOUR KIDS AND PUT THEM TO WORK ON THE R I LOVE IT. I LOVE IT. THANK YOU SO
MUCH. IT’S WHICH ONE DO YOU LIKE? BUT I LOVE THE. SO IT’S CRAZY. WE’RE TORN. CAN YOU TELL I LIKE
GO FOR SOUP AND WELL, YOU KNOW
WHAT THOUGH? AND THEN YOU GET THE SHRIMP ON THIS ONE. THAT’S THE THING. AND ALL THAT
SHRIMP SCAMPI FLAVOR IS IN THERE. LASAGNA. THAT’S NEXT LEVEL. YOUR WIFE
LOVES YOUR SHIT. I GET BORED REALLY EASILY. I, I HAVE TO HAVE SOME FUN IN THE
KITCHEN. THANK YOU SO MUCH. I KNOW YOU’RE COMING BACK FOR
THE FOURTH HOUR. MORE FOOD. YOU CAN FIND ALL OF THESE
RECIPES AT TODAY.COM/FOOD AND
FOR MORE ON RES BOOK, GO TO TODAY.COM/SHOP. YOU CAN BUY IT THERE. THANK YOU.
HONEY, SHE’S A NEW YORK TIMES, BEST
SELLING AUTHOR. SHE HAS 3 MILLION INSTAGRAM
FOLLOWERS AND SHE’S A STAR OF THE HUGELY POPULAR FOOD
NETWORK SHOW. IT’S CALLED THE PIONEER WOMAN. AND SOMEHOW SHE’S ALSO MANAGED
TO FIND TIME TO PUT TOGETHER A NEW COOKBOOK CALLED
THE PIONEER WOMAN COOKS. THE NEW FRONTIER, WHICH FEATURES A COUPLE OF
RECIPES THAT WE’RE GONNA BE
MAKING TODAY. AND SHE TOOK ALL THE PHOTOS FOR
THE BOOK. OF COURSE, SHE DOES
EVERYTHING SHE DID THAT TOO. MY CAMERA IS A
MESS. MY CAMERA’S STICKY ALL OVER IT. SO SHE’S GOT ROAST CHICKEN FOR
US. LOOK AT THIS. YES. I, I’M SO
HAPPY TO COOK YOU BOTH. I’M A BIG FAN OF BOTH
OF YOU. WE LOVE YOU FOR HAVING ME SO I CAN’T
COOK. YEAH, ME EITHER. BUT YOU’RE BASED IN OKLAHOMA AND
YOU JUST DO YOUR EVERYTHING FROM
YOUR HOME PRETTY MUCH. WE, WE FILMED THE SHOW AT OUR
GUEST LODGE, SO AT LEAST THEY DON’T HAVE TO
TRIP OVER MY TEENAGER’S LAUNDRY,
YOU KNOW, DIRTY SOCKS. AND I REALLY, I WAS TELLING HER
THAT MY DAUGHTER CHRISTINA IS
LIKE, SHE IS THE MOST INCREDIBLE
WOMAN. I, HER VOICE PUTS ME TO SLEEP. I
WATCH HER LIFE IS IDYLLIC. MY VOICE PUTS MY HUSBAND TO
SLEEP TOO. ALL RIGHT. SO WE’RE MAKING TO THIS. YES, I JUST WANT TO
SHOW YOU MY FAVORITE WAY TO
ROAST CHICKEN. I’M WEARING GLOVES JUST FOR THE
SPATCH COCKING. SO, DO YOU KNOW WHAT SPATCHCOCK
CHICKEN IS? SO, IT’S SUPER EASY. BASICALLY, YOU HAVE TO PUT ON
GLOVES, CUT THE BACKBONE OUT, WHICH IS JUST SNIP ON EITHER
SIDE. THAT’S THE UNPLEASANT PART. BUT THEN YOU SPLAY IT OUT. AND
THE WHOLE POINT IS TO KIND OF, THE WHOLE POINT IS TO GET IT AS
FLAT AS POSSIBLE. YOU CAN USE YOUR PALM AND KIND
OF PUSH. BUT THAT WAY A CHICKEN THAT
WOULD NORMALLY TAKE A LOT LONGER
TO ROAST JUST TAKES, UH REALLY A FRACTION
OF THE TIME. SO THEN YOU WIND UP WITH UH A BEAUTIFUL ROASTED
CHICKEN. SO, WHAT I LIKE TO DO IS MAKE
SORT OF AN HERB DRESSING AND IT’S JUST A SIMPLE OLIVE
OIL. HERBS, CUT SOME BABY GOLD POTATOES IN HALF AND JUST
TOSS THEM IN THE HERB MIXTURE. HOW LONG DOES IT TAKE YOU TO MAKE?
YOU WANNA HELP ME? JUST KIND OF
SHATTER THEM AROUND AND THEN YOU BRUSH THE SAME
MIXTURE ON THE CHICKEN. IS THIS A PAN OR IS THIS? IT DOESN’T HAVE TO BE BECAUSE
THE CHICKEN HAS SO MUCH UH
BEAUTIFUL GREASE AS IT COOKS. SO JUST REALLY ABOUT 30 MINUTES TOTAL, YOU START WITH A HIGH HEAT AND
THEN LOWER IT AND THEN LOOK WHAT YOU WIND UP
WITH HALFWAY THROUGH. I ADD CHERRY TOMATOES AND
ZUCCHINI AND THEN PUT IT BACK IN AND
FINISH IT UP AND YOU HAVE THIS
BEAUTIFUL ROASTED CHICKEN, WHICH I LIKE TO SERVE AS ROASTED
CHICKEN. BUT I ALSO LIKE LEFTOVER ROASTED
CHICKEN. YES, THIS IS YOUR PERFECT MEAL. THAT’S RIGHT. THAT IS, I MEAN, I LIKE FRENCH FRIES BUT
WE’RE NOT HAVING THAT. BUT I’M
SORRY, MARIA, I SHOULD NOT, WE’RE NOT ALLOWED TO EAT
THAT. I THINK ROASTED CHICKEN IS
THE PERFECT FOOD AND YUMMY. IT’S GOOD FOR WEEKNIGHT
FAMILY MEALS. BUT ARE YOU SURPRISED AT HOW
YOU’RE COOKING? YOUR PASSION HAS TURNED INTO
THIS INCREDIBLE SUCCESS? WELL, YOU KNOW, I THINK YOU
NAILED IT JUST PASSION. IF YOU, IF YOU ARE PASSIONATE
ABOUT WHAT YOU DO IT, CAN YOU TAKE YOU IN DIRECTIONS. YOU NEVER THOUGHT YOU’D, YOU’D GO IN AND THAT’S UM I’VE
HAD SO MUCH FUN WITH PIONEER WOMAN BECAUSE
IT STARTED AS BLOGGING. SO COME AROUND. UM AND I WANNA SHOW YOU WHAT YOU
CAN DO WITH THE CHICKEN IF YOU DON’T WANT TO SLICE IT UP
AND SERVE IT AS ROAST CHICKEN, SO YOU CAN SHRED IT, WHICH IS MY
FAVORITE THING IN THE WORLD. SO I’M GONNA MAKE A BEAUTIFUL
CHICKEN AND WILD RICE SOUP SOUP ONION CELERY AND CARROTS. AND THEN I’M GONNA DEGLAZE WITH
SOME WHITE WINE, WHICH I LOVE IN
ANY SOUP. IT JUST ADDS BEAUTIFUL FLAVOR
AND IT’S GETTING TO BE SOUP
WEATHER OUT THERE. FINALLY. DID YOU HAVE A HOT
SUMMER HERE? LIKE WE DID, WE HAD A SHIRT. IT SEEMED TO GO ON FOREVER AND
THEN ADD SOME FLOUR JUST TO THICKEN IT UP AND THEN YOU’LL
COOK THIS FOR A BIT AND THEN IT’S NO. SADLY, NO. MY DAUGHTER PAIGE LOVES TO COOK
AND SHE’S A GREAT COOK. THE REST
OF MY KIDS LOVE TO EAT. SO, UH WELCOME TO MY PLIGHT, BUT
I LOVE TO COOK. AND SO IT’S,
IT’S UH CHICKEN CHICKEN STOCK AND THEN WATER. AND THIS IS SO EASY. WILD RICE.
IT’S OH, I DIDN’T KNOW IT WAS
THAT COLOR. YEAH, IT’S NOT THE MIX THAT YOU
BUY IN A BOX. IT’S REAL WILD
RICE. UM MINNESOTA HAS, HAS WILD RICE
THAT KIND OF COMES FROM
MINNESOTA AND THEN YOU BASICALLY COOK IT
UNTIL THE RICE IS DONE AND LOOK
HOW BEAUTIFUL IT LOOKS. AND THEN YOU ADD THE CHICKEN IN,
OBVIOUSLY. UM, AND I LIKE TO KIND OF CREAM IT
UP A LITTLE BIT. I MEAN, I, I CAN’T THINK OF MANY DISHES
THAT I MAKE THAT AREN’T MADE
BETTER WITH A LITTLE CREAM. SO YOU CAN ADD A LITTLE OR A LOT
AND THEN LET IT SIMMER SOME MORE
WITH SOME AROMATICS, SAGE AND ROSEMARY AND THYME. AND THEN I LOVE TO ADD KALE ALSO TO THE SOUP. YEAH. AT THE END, THAT KIND OF AT THE END YOU JUST LET
IT SIMMER IN THE LAST FEW MINUTES.
TELL US WHAT THIS PASTA
SITUATION IS. OK. SO AGAIN, WHAT YOU CAN DO WITH
THE LEFTOVER CHICKEN IS MAKE A CHICKEN SPAGHETTI
CASSEROLE AND IT’S, I THINK CASSEROLES ARE JUST THE
ULTIMATE COMFORT FOOD. AND THIS HAS MUSHROOMS AND A
LITTLE BIT OF WINE, OF COURSE.
SO IF YOU CAN SPATCHCOCK A CHICKEN, YOU CAN DO ANYTHING IN LIFE THAT WE NEED A T SHIRT THAT SAYS
THAT. BUT REALLY YOU CAN MAKE SOUP AND
CASSEROLES, ENCHILADAS. THIS WAS, THESE WERE ALL
DELICIOUS, AWESOME MEALS. I MEAN, THEY SEEM EASY ENOUGH,
TOO, VERY EASY. IF IT’S NOT
EASY, I WON’T DO IT. THAT’S GOOD FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD AND FOR
MORE ABOUT REECE’S COOKBOOK, GO
TO TODAY.COM/SHOP YOU KNOW HER, YOU LOVE HER RE
DRUMMOND. SHE IS KNOWN AS THE
PIONEER WOMAN. AND TODAY SHE’S SHOWING US TWO
EASY RECIPES FOR A FAMILY FEAST.
YOU’VE GOT A, A SIMPLE EASY PASTA RECIPE.
WHAT ARE WE COOKING? YES. SO I AM SO INTO SHORTCUT,
HOMEMADE RAVIOLI. AND WHAT MAKES IT SHORTCUT IS
THAT I USE WONTON WRAPPERS. SO THESE ARE JUST IN THE STORE AND I MADE A LITTLE MIXTURE OF
RICOTTA PARMESAN SALT PEPPER,
LEMON ZEST. AND I JUST PUT A LITTLE, I CAN’T GET TOO CLOSE TO YOU
GUYS BUT PUT A LITTLE DOLLOP IN THE MIDDLE OF
THE WONTON WRAPPER. AND THEN I JUST TAKE MY CLEAN FINGER AND RUB A LITTLE EGG, WASH
AROUND THE EDGE AND THEN TAKE A SECOND WONTON
WRAPPER AND PUT IT ON TOP LINE UP THE
EDGES AND THEN YOU JUST WANT TO PRESS
IT TOGETHER. OOPS, I GRAB THREE. THAT’S OK. I’M DOING THIS ON THE FLY AND THEN JUST FORCE ALL THE AIR
OUT. AND HONESTLY, IF YOU CAN’T MAKE, MAKE HOMEMADE
PASTA DOUGH OR YOU DON’T HAVE
TIME. THIS IS SUCH A GREAT SHORTCUT AND THEN YOU JUST CAN GET AN
ASSEMBLY LINE WITH YOUR KIDS. MAKE AS MANY OF THESE AS YOU
WANT AND THEN JUST DROP THEM INTO
SALTED WATER ONE BY ONE. AND
LOOK, I LOVE THOSE LITTLE PIECES OF RAVIOLI DELICIOUS AND READY TO GO. HEY, CAN WE, WE
ONLY HAVE A MINUTE BUT WE WANT
TO GET TO THAT DESSERT. THAT WHAT IS IT? THE ICE BOX CAKE. YEAH. BLACKBERRY ICE BOX CAKE. SO THE
FROZEN POUND CAKES THAT WE ALL
KNOW AND LOVE. I SHAVE THE TOP OFF, CRUMBLE IT
INTO CRUMBS. POUR IN BUTTER VERY EASY. AND THEN JUST PUT
THIS ON THE STOVETOP, TOAST THE
CRUMBS AND THEN THE CAKE THAT’S LEFT
YOU SLICE THE CAKE INTO THREE
SLICES LENGTHWISE. I ALREADY STARTED A LAYER AND
IT’S CAKE, A MIXTURE OF JAM, BLACKBERRIES
AND LEMON JUICE AND LEMON ZEST. IT’S SO FUN TO USE A FROZEN
POUND CAKE BECAUSE THEN YOU CUT
THAT WHOLE, YOU KNOW, LOOKS SOMETHING I COULD MAKE. WE’RE HAPPY YOU JUST, IT KIND OF LIKE LASAGNA JAM CREAM. WE LOVE YOU, WE LOVE YOU. WE
CAN’T WAIT FOR YOUR BOOK TO COME
OUT. THANK YOU FOR COOKING FOR US. UH
YOU CAN CHECK OUT HER RECIPES AT
TODAY.COM/. IT IS ONE OF THE LONGEST RUNNING
FOOD SHOWS ON THE FOOD NETWORK.
FOLKS LOVE WATCHING THE UP AND COMING CHEFS. BEAT
BOBBY FLAY OR AT LEAST THEY TRY
TO. HE’S INVITED SOME FELLOW
CELEBRITY CHEFS TO GIVE IT A GO
ON HIS NEW SHOW. BEAT BOBBY FLAY HOLIDAY THROW
DOWN. AND TODAY BOBBY’S GONNA THROW
DOWN IN OUR KITCHEN WITH SOME
CHICKEN PARM. EVERYBODY LOVES CHICKEN PARM.
BOBBY. GOOD TO SEE YOU, MAN.
THANK YOU SO MUCH. SO, SO GOOD TO BE HERE. UM IT’S
HOLIDAY SEASON. IT IS. DO YOU, DO YOU COOK A BIG TURKEY
FOR THANKSGIVING? I DO, I DO.
THANKSGIVING IS MY, UM, IT’S MY FAVORITE DAY OF THE
YEAR. ACTUALLY, I’M GONNA BE
HERE NEXT WEEK. UH THERE’S GONNA BE A LOT OF FOOD
IN THIS PLACE. I’LL DO THAT. OK. SO WE’RE GONNA MAKE CHICKEN
PARM. THIS IS A DISH. OBVIOUSLY, I, I CALL THIS
CHICKEN PARMIGIANO AS OPPOSED TO
CHICKEN PARMESAN. IT’S A LITTLE BIT CLEANER
VERSION OF, OF THE CLASSIC. AND I JUST PUT THIS ON MY MENU
UH IN, IN AMALFI, IN LAS VEGAS. OK. SO A COUPLE OF
THINGS YOU LOOK LIKE YOU’RE NOT
GONNA COOK. YOU GOT YOUR HANDS IN YOUR POCKET. YOU WANNA DO
THIS? SO, THE CHICKEN CUTLETS? OK.
THIS IS, THIS IS CLASSIC. SO, UM, FLOUR, EGGS, BREAD CRUMBS.
AND SO YOU SET UP A DREDGING
STATION. YOU SEASON EVERY SINGLE, UM, ON THE PART OF IT. YES. EXACTLY. BECAUSE
OTHERWISE IT’S BLAND. SO YOU GO,
SO, THE, SO THE FLOUR TO THE EGG IS THAT BAD? NO, NO, YOU’RE
DOING GREAT. YOU TELL THAT WILLIE COOKS IN THERE. OK. AND THEN, AND THEN, AND THEN
THE EGGS HOLD ON TO THE PANKO
BREAD CRUMBS. EXACTLY. AND THEN YOU LET THAT SIT THERE
FOR A SECOND AND WE JUST PUT IT
IN THE OIL. I’M ACTUALLY USING AVOCADO OIL
MORE THESE DAYS THAN CANOLA OIL. AND I MEAN, THEY SAY IT’S BETTER
FOR YOU. SO I SAY, OK, WHY NOT? OK. SO ARE PEOPLE LAUGHING AT MY
COOKING? I THINK I’M DOING GREAT. I DON’T
KNOW. WHAT ARE THEY LAUGHING AT YOUR HANDS? DIRTY? OK. SO YOU WANNA MAKE
SURE IT’S YOUR HANDS. SO, SO EVERY, EVERY CULTURE HAS
THEIR OWN VERSION OF CHICKEN
CUTLET, RIGHT? SO WE HAVE UM I’VE LOST THEM. THANKS FOR
COMING. I’M WITH YOU. OK? SO THEN WE, SO EVERY, EVERY
CULTURE HAS THEIR VERSION OF
CHICKEN CUTLET. OBVIOUSLY, THIS IS SORT OF AN
AMERICAN ITALIAN VERSION. WE’RE GONNA MAKE TOMATO SAUCE. I HAVE THREE INGREDIENTS IN MY
TOMATO SAUCE, ONIONS, GARLIC,
AND THEN SOME, AND SOME CRUSHED, CRUSHED
TOMATOES. AND I LET THIS COOK FOR ABOUT 45
MINUTES. YOU CRUSH THEM FIRST, YOU LET IT COOK FOR ABOUT
25 MINUTES. SO THEY SOFTEN AND THEN I CRUSH THEM WITH A
POTATO MASHER. SO IT ACTUALLY
HAS TEXTURE AND THEN I PUT LIKE A LITTLE
SUGAR. THIS IS VERY
CONTROVERSIAL. SOME PEOPLE SAY DON’T EVER PUT
SUGAR IN YOUR TOMATOES. BUT YOU KNOW WHAT IF THEY’RE
ACIDIC, YOU WANT A LITTLE SUGAR
TO BOUNCE IT OUT. OK? SO THEN WE HAVE THE CHICKEN
CUTLET AND THEN I TAKE SOME
BUFFALO MOZZARELLA AT THAT AND I JUST PUT IT RIGHT ON
TOP. NOW, NOW HERE’S THE THING
THAT I DO. YOU SEE, I LEAVE SOME OF THE CRISPY BITS
UNCOVERED BECAUSE WE WANT THAT GOOD
CONTRAST OF TEXTURE. EXACTLY. WE PUT IT IN THE OVEN. I LOVE THIS. I LOVE THIS
KITCHEN. YOU PUT IT, YOU PUT IT IN THIS
OVEN AND THEN IT COMES OUT OF
THIS. MATCH IT HERE. ALL RIGHT. SO HERE IT IS. SO
THEN WE TAKE SOME OF THE TOMATO
SAUCE AND, AND INSTEAD OF DOUSING IT ALL
OVER THE CHICKEN AND THEN
RUINING THAT CRISPINESS. I PUT THE TOMATO SAUCE ON THE
BOTTOM. THE CHEESE IS MELTED ON TOP. AND THEN SEE IT, IT’S A, IT’S A
MUCH CLEANER VERSION. A LITTLE BIT OF NICE FRESH BASIL
AND A WHOLE BUNCH OF PARMIGIANO
REGGIANO CHEESE. LOOK AT THAT START CHEF. YES, YOU CAN. AND THEN SOME FRESH ARUGULA
BECAUSE THIS IS A VERY HEALTHY
DISH AND THEN A LITTLE BIT OF OLIVE OIL. ON TOP AND THERE WE
GO. LET’S SNEAK IN HERE. GET IN THERE. THANK YOU. IS IT YUMMY? YEAH, I MEAN, SEE, HERE’S THE
THING, THE REALLY NICE THING
ABOUT IT IS YOU GET, OBVIOUSLY THE ACIDITY, THE
SWEETNESS OF THE TOMATOES, YOU GET THAT CRISPY CONTRAST,
THE TEXTURE ON THE CHICKEN AND OF COURSE, THAT FRESH
MOZZARELLA IS, IT FEELS A LITTLE
LIGHT, WHICH YOU CAN’T ALWAYS SAY FOR A
CHICKEN PARM. WELL, THE THING ABOUT CHICKEN
PARM AND YOU AND I SORT OF SHARE
THAT, THAT LOVE OF CHICKEN
PARMESAN. YOU KNOW WHERE IT’S KIND OF
DOUSED AND ALL THAT CHEESE AND
TOMATOES. BUT THIS IS, TO ME, THIS IS LIKE
A, THIS IS LIKE A TUESDAY NIGHT
VERSION OF THE SUNDAY NIGHT
MEAL. YEAH, EXACTLY. UM DID I HEAR
YOU’RE IN A MOVIE? BOBBY FLAY IS IN ONE DELICIOUS
CHRISTMAS. LET ME TELL YOU. COME ON. YES. THE OSCAR BUZZ HAS BEEN SO
OVERWHELMING. I MEAN, WHAT ARE YOU TA, WHO DO YOU PLAY
YOURSELF? I PLAY, I PLAY TOM KINGSLEY WHO
IS A UH A FOOD CRITIC. UH IT’S CALLED ONE DELICIOUS
CHRISTMAS. UM YES, THEY WANTED
ME TO ACT. I SAID, DON’T DO IT, BUT THEY
SAID PLEASE DO IT. SO HERE IT
IS. SO WHEN DO YOU SEE THAT? IT’S COMING ON? UH NOVEMBER 11TH
DISCOVERY PLUS. UM TOMORROW. YEAH, EXACTLY. OH, YES. VIEWING EVERYWHERE. THERE’LL BE
VIEWING PARTIES ALL OVER THE
PLACE FOR ONE DELICIOUS CHRISTMAS. HOW DO YOU REALLY FEEL ABOUT A
FOOD CRITIC THOUGH. I LOVE FOOD
CRITICS. YES, WE LOVE FOOD CRITICS. THANK YOU, BOBBY. MAKE THIS RECIPE AT
HOME. GO TO TODAY.COM/FOOD.
THANKS, BOBBY. GREAT TO SEE YOU. WE’RE BACK WITH TODAY. FOOD AND
ONE OF OUR VERY FAVORITE GUESTS.
OUR PAL BOBBY FLAY. I’M SO EXCITED. HE’S AN AWARD WINNING CHEF, THE AUTHOR OF 216
BEST SELLING 216 ABOUT HIS HIT SHOW BEAT BOBBY
FLAY BY THE WAY, NEW EPISODE TONIGHT WHERE TWO
CHEFS GO HEAD TO HEAD IN THE KITCHEN FOR A CHANCE TO FACE OFF
AGAINST THE MASTER HIMSELF. THIS MORNING, BOBBY IS SHARING A FANTASTIC PASTA DISH WITH US.
UH GOOD TO SEE YOU MR FLAY. GOOD TO SEE YOU GUYS. THANKS FOR WAKING UP. WHAT ARE WE COOKING, HONEY? SO WE’RE MAKING UH WE’RE MAKING
A BAKED PASTA. IT’S ONE OF THOSE DISHES THAT I
THINK IS FANTASTIC FOR LIKE A
SUNDAY NIGHT MEAL. IT’S VERY, VERY COMFORTING AND IT’S SOMETHING THAT I CAN
FEED THE WHOLE FAMILY. SO LET’S
GET STARTED. IT’S GONNA BE RIGATONI. IT’S GONNA BE SOME HOT ITALIAN
SAUSAGE AND BROCCOLI RABE AND
SOME TOMATO SAUCE. A LITTLE VODKA SAUCE THERE AS
WELL. SO I’M GONNA START OFF BY
COOKING SOME RIGATONI UH AND SOME SALTED WATER. YOU KNOW, YOU, YOU SEE THIS IN
MANY TIMES IN THE TODAY SHOW
LOTS OF SALT IN YOUR WATER. MAKE SURE IT’S BOILING ABUNDANCE
OF WATER. WE’RE GONNA COOK THE RIGATONI
FOR ABOUT EIGHT OR NINE MINUTES. WHILE, WHILE THAT’S COOKING, WE
GET OUR, GET OUR SAUCE GOING. SO WE HAVE SOME HOT ITALIAN
SAUCES THAT I COOKED OFF A
LITTLE BIT. SOME TOMATO SAUCE. I’VE MADE MY OWN. UM, BUT IF YOU HAVE A GOOD, UH,
A GOOD QUALITY TOMATO SAUCE THAT
YOU LIKE, YOU CAN DEFINITELY USE THAT AS
WELL. AND WE’RE GONNA ADD A LITTLE BIT
OF VODKA. THIS IS THAT, UH, YOU KNOW, ONE
OF THE, ONE OF THE MOST CLASSIC ITALIAN
AMERICAN PASTA DISHES IS PASTA. OUR, OUR VODKA, IT’S BASICALLY A TOMATO
SAUCE WITH A LITTLE BIT OF VODKA
IN IT AND UM A TOUCH OF CREAM. SO IT’S
ALMOST BECOME LIKE A LITTLE BIT
OF A CAKE SAUCE REALLY GOOD. WHAT DOES THE DO TO IT WITH THAT? WHAT DOES THE VODKA
DO TO IT? BOBBY, THE VODKA ACTUALLY HELPS TO
MULTIPLY THE CREAMY TOMATO
SAUCE. SO IT DOESN’T, UM, SO IT DOESN’T
SEPARATE. IT’S, UH, IT’S SORT OF
A BINDER IN A SENSE AND ALSO IT’S LIKE, I MEAN, WHO
DOESN’T WANT TO COOK WITH VODKA? SO, SO BASICALLY YOU’RE MAKING LIKE A
CREAMY TOMATO SAUCE WITH THE,
WITH THE HOT SAUCE. AND THEN, UM, JUST BECAUSE WE
WANT TO MAKE SURE THAT IT’S NICE
AND HEALTHY, I’M GONNA PUT SOME BROCCOLI RUB
IN THERE AS WELL AND, AND THEN WE’RE GONNA TAKE THIS
SAUCE, I’M GONNA POUR IT RIGHT
OVER THE COOKED PASTA. THIS IS SOME RIGATONI THAT I
HAD, YOU KNOW, COOKED AHEAD OF
TIME. SO I’M JUST GONNA, WE’RE GONNA COVER THE UH THE
PASTA IN THE SAUCE AND I’M GONNA ADD SOME FINNA
CHEESE TO IT AND THIS IS ALL GONNA GO INTO A
CASSEROLE DISH AND I LOVE
COOKING THINGS. I, YOU KNOW, I CALL IT OVEN TO
TABLE WHERE YOU, WHERE YOU, YOU
KNOW, YOU CREATE SOMETHING IN THE
KITCHEN, YOU PUT IT IN AN EARTHENWARE OR
SOME SORT OF UH OVEN PROOF DISH
LIKE THIS ONE. SO BOBBY DID, DID YOU COOK THAT
PASTA AL DENTE? BECAUSE IT’S GONNA BE COOKING
LONGER IN THE OVEN? YES, THAT’S ACTUALLY, THAT’S A GREAT POINT. YOU WANNA
COOK IT A LITTLE BIT
UNDERCOOKED. SO MAYBE LIKE THREE QUARTERS OF
THE WAY BECAUSE IT’S GONNA SIT
IN THE SAUCE, IT’S GONNA BAKE IN THE OVEN AT
ABOUT 350 DEGREES AND ON TOP
WE’RE GONNA PUT SOME FRESH, SOME, SOME GRATED MOZZARELLA AND
SOME PARMIGIANO REGIAN CHEESE. AND THEN WE’RE GONNA GO TO THE
OVEN. HEY, BOBBY, HOW DO YOU KEEP IT
FROM STICKING ON THE BOTTOM? OH, IT’S NOT GONNA STICK BECAUSE
WE, YOU KNOW, THERE’S LOTS OF
TOMATO SAUCE IN THERE. IT’S GONNA BE TOTALLY FINE. AND
ACTUALLY IF IT, UM, IF IT GETS A
LITTLE CRUST ON TOP, THAT’S ACTUALLY A GOOD THING.
IT’S LIKE, YOU KNOW, LIKE WHEN
YOU HAVE THE LASAGNA AND THE, AND THE, AND THE EDGES
AND THE CRISPINESS AROUND THE STUFF, WHAT DO YOU ALWAYS
WANT THAT PART OF IT? YOU GET, YOU DEFINITELY GET A
LITTLE BIT OF THIS AS WELL. YOU WANT TO LET THIS BAKE IN THE
OVEN ABOUT 350 DEGREES FOR, I DON’T KNOW, ABOUT 15 TO 20 MINUTES BECAUSE
DON’T FORGET THE PASTA IS
ALREADY COOKED. THE SAUCE IS ALREADY HOT. WE’RE JUST HEATING IT UP AND
THEN AT THE LAST SECOND FOR THE LAST THREE
OR FOUR MINUTES, TURN YOUR OVEN UP TO BROIL AND COOK THE TIME. THIS IS PART OF THE RESCUE BY
THE WAY AND THEN TAKE OUT YOUR UH TAKE OUT YOUR, YOUR PASTA AND
YOU CAN SEE THIS LOOKS GONNA LOOK LIKE, OH MY GOSH, YOU WATCHING THIS AT HOME? MAKE SURE. OH, IT’S DELICIOUS. THINK ABOUT THIS WEEKEND. YEAH. YOU KNOW, YOU JUST TAKE A, TAKE
A LITTLE BIT AND JUST KIND OF PUT IT IN A BOWL. LOOK
AT THAT, NICE AND CHEWY. LOOK AT THAT. I MEAN, AFTER LOOKING AT THAT
BOBBY, IT’S AMAZING THAT ANYBODY
BEATS YOU ON. BEAT BOBBY FLAY. HOW’S IT GOING
OVER THERE? BE BOBBY FLYNN’S GREAT. WE’VE
DONE UH WE’VE DONE CLOSE TO 400 EPISODES
WHICH IS INSANE, BUT I HAVE TO TELL YOU, I’M
HAVING MORE FUN THAN EVER. UM IT’S SO GREAT TO BE ABLE TO
WELCOME, YOU KNOW, YOU KNOW, THE CHEFS ALL OVER THE COUNTRY
TO COME IN AND, AND TAKE ME
DOWN. IT’S ACTUALLY WAY MORE FUN WHEN
I LOSE BECAUSE THE CHEFS ARE SO EXCITED. IT’S
GREAT FOR THEIR COMMUNITY WHEN
THEY WIN. YOU KNOW, THEY USUALLY HAVE LIKE
ALL THESE, THEY HAVE LIKE
VIEWING PARTIES IN THEIR, IN THEIR LOCAL COMMUNITY. IT’S GREAT. BE BOBBY FLAY HAS
BEEN SO MUCH FUN FOR ME. FOR THE LAST I KNOW. DOES, DOES YOUR GIRLFRIEND LIKE
WATCHING IT? YOU GUYS? CARSON ASKED ME IF MY
GIRLFRIEND WAS AWAKE. THE ONLY PERSON AWAKE RIGHT NOW
IN L A IS ME COOKING, BAKED
PASTA FOR YOU. IT’S 550 IN THE MORNING. YEAH. WELL, IF YOU WOULD JUST PULL
THAT SAUSAGE OUT OF THAT DISH, THEN SHE’D HAVE A DISH THAT SHE
COULD EAT IF YOU WERE A LITTLE
MORE THOUGHTFUL. I ACTUALLY, YOU KNOW WHAT? YOU’VE ACTUALLY
DONE ANY RESEARCH BECAUSE CHRIS CHRISTINA DOES NOT EAT MEAT. I KNOW THAT SHE’S ALL GOOD. THERE YOU GO. WE JUST PUT OUR PICTURE OF HER THERE. THEN HE SPILLED HIS GUTS TO
PEOPLE MAGAZINE. NOW, IT’S FAIR
GAME. SHE’S LOVELY, LOVELY, LOVELY LADY. HEY, BOBBY REAL QUICK. WE, WE
LOVED YOUR RESTAURANTS IN NEW
YORK CITY. SO AMAZING OVER THE YEARS. ANYTHING NEW ON THE HORIZON,
ANYTHING WE CAN LOOK FORWARD TO IN NEW YORK CITY. UM, WELL, WE’RE, WE’RE SORT OF IN THE WAIT AND
SEE KIND OF THING RIGHT NOW FOR
NEW YORK BECAUSE, YOU KNOW, I, I’VE ALWAYS HAD
RESTAURANTS IN NEW YORK MY
ENTIRE ADULT LIFE AND, UH YOU KNOW, WE’RE JUST
GONNA SEE WHAT HAPPENS. YOU
KNOW, I JUST OPENED THE MAFIA IN LAS VEGAS ABOUT FIVE OR SIX
MONTHS AGO. THAT’S GOING REALLY
WELL. AND, UH, LISTEN, YOU KNOW, NEW
YORK HAS MY HEART. SO AT SOME
POINT WE’LL BE BACK THERE. THANKS. THANK YOU THE ONE AND ONLY BOBBY FLAY FOR
DECADES, WE’VE WATCHED HIM CREATE SOME OF
OUR FAVORITE DISHES ON COUNTLESS TV SHOWS AND MORE THAN
A DOZEN COOKBOOKS. HIS LATEST IS CALLED SUNDAYS
WITH SOPHIE AND IT TAKES US INSIDE THE FLAY
FAMILY KITCHEN, A COLLECTION OF DISHES INSPIRED BY
MEALS WITH HIS DAUGHTER, BOBBY.
GOOD MORNING. GOOD MORNING. WELL, THIS HAS GOT
TO BE NEAR AND DEAR TO YOU. YOU LIKE DOES SOPHIE COOK TOO.
YOU’VE BEEN TEACHING HER. YES, SHE, SHE DOES. SO SUNDAYS
WITH SOPHIE. SOPHIE’S BASICALLY STANDING IN
FOR EVERYBODY. THE IDEA IS THAT IT’S, YOU KNOW, IT’S SUNDAY MEALS OR JUST MEALS
FOR THE FAMILY AROUND THE TABLE. AND ACTUALLY, I, I DEVISED A LOT OF THESE RECIPES
DURING THE QUARANTINE BECAUSE
LIKE EVERYBODY ELSE, I WAS COOKING THREE MEALS A DAY
AT HOME. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE AND THEY’RE
REALLY BUILT FOR THE HOME COOK. OH, GOOD. I LOVE THAT. OK,
SIMPLE. YOU HAD ME AT, HELLO. TALK ABOUT THIS. POACHED EGG.
THIS IS COCCIO PEPE, POACHED EGG. COCCIO PEPE POACHED EGGS. SO COCCIO PEPE SIMPLY MEANS CHEESE AND
PEPPER. WE USUALLY SEE IT CLASSICALLY ON
PASTA, BUT EVERYBODY’S COCCIO PEPE EVERYTHING. NOW, IS THIS A BREAKFAST OR IS
THIS I KNOW IS THIS BREAKFAST OR
IS THIS DINNER? OH, NO, THIS IS LIKE, THIS IS
LIKE BREAKFAST OR BRUNCH OR
LIKE, IT COULD DEFINITELY BE LIKE A
LATE NIGHT. LISTEN, I, I, THERE’S PLENTY OF
TIMES I LOVE, I LOVE UH, YOU KNOW, EGGS FOR
DINNER. AND SO BASICALLY WHAT I DO IS I
MAKE A VINAIGRETTE. THIS IS
VERY, VERY SIMPLE. SO IT’S SOME WHITE VINEGAR, SOME
HONEY, SOME SHALLOTS. OK. THIS REMINDS ME OF WHAT WE DID
OUR COOKING THING. DO YOU WANT ME TO STIR THAT? I
CAN DO THAT. EXACTLY. LOOK AT ME WHISKEY AND
THEN SOME OLIVE OIL AND THEN WE’RE GONNA ADD SOME
PARMIGIANO REGGIANO CHEESE, OF COURSE. AND THEN SOME CRACKED BLACK
PEPPER. SO THERE, THERE’S THE
CHEESE, THERE’S THE COO AND THE PEPE, SO TO SPEAK. I MEAN, THIS IS DELICIOUS RIGHT
HERE AND THIS IS OUR LITTLE
DRESSING. EXACTLY. THERE YOU GO. SO THEN WE’RE GONNA POACH SOME
EGGS AND A LOT OF PEOPLE ARE CON ARE, I’M INTIMIDATED. SHOW ME. SO IT’S, IT’S TWO INGREDIENTS.
ONE OF THEM IS WATER. THE OTHER
IS SOME VINEGAR. OK? AND THE VINEGAR IS GOING TO HELP
THE EGG. THIS IS MY BIG WORD OF
THE DAY. COAGULATE THE EGG, SORT OF KIND OF BREATHE IT A LITTLE BIT. DO YOU GUYS KNOW HOW
TO POACH AN EGG? I KNOW YOU RAISE YOUR HAND IF YOU
CAN PUT ONE EGG. OH AL POACHES EGGS WITH HIS EYE
CLOSED. OK? SO, SO WE’RE GONNA JUST, AND, AND, AND HERE’S A LITTLE
TIP. I, I CRACKED THE EGGS AND I
FIRST PUT IT INTO A LITTLE
RAMEKIN BECAUSE IF I BREAK IT, I DON’T WANT TO PUT IT IN HERE. AND A LOT OF TIMES YOU DO THAT,
IF YOU JUST, YOU JUST KIND OF GO
RIGHT INTO THE WATER. SO WE’RE GONNA LET THOSE POACH,
THEY POACH FOR, YOU KNOW, JUST
LIKE, UH, I DON’T KNOW, THREE OR FOUR MINUTES AND, AND, AND THE BEST THING TO DO IS KIND
OF JUST DO A LITTLE WHIRLPOOL. SO IT GETS A, GETS A REALLY
BEAUTIFUL SHAPE. SEEMS LIKE IT’D
BE HARD TO GET THOSE OUT. THEY COME RIGHT OUT AND AS SOON AS YOU CAN GET THEM OUT,
YOU JUST TAKE THEM OUT. VERY,
VERY SIMPLE. SHOULD BE. NO PROBLEM. OK, WE HAVE SOME TOAST OVER HERE.
OK. SO, UM, SOURDOUGH BREAD, SOME KIND OF
COUNTRY LOAF. I LIKE MINE LIKE
SLIGHTLY THICK, MAYBE, I DON’T KNOW, MAYBE SORT OF
LIKE, UH AN INCH AND A HALF OR
SO OR SO LIKE THAT. AND THEN JUST SOME, YOU KNOW, GOOD QUALITY OLIVE OIL
ON THE BREAD AND THERE’S SOME SALT AND PEPPER
AND THIS IS ONE OF THE THINGS THAT PEOPLE FORGET
WHEN THEY’RE MAKING TOAST, DON’T FORGET TO SEASON IT AS
WELL. SALT AND PEPPER YOUR TOAST. LIKE BRING OUT THE FLAVOR OF THAT
DELICIOUS THAT YOU NEVER DO THAT. EXACTLY.
OK. SO WE HAVE THE TOAST. I PUT A LITTLE MORE. CAN I JUST ROAST THIS IN THE OVEN OR THE TO PUT IT IN THE OVEN, YOU CAN PUT
IT UNDER THE BROILER OR YOU CAN
JUST PUT IT IN A TOASTER. I THINK A TOASTER IS PROBABLY
THE BEST CASE SCENARIO. WHAT’S HAPPENING OVER HERE.
SHOULD WE GET THESE OUT? UH YOU CAN DO THAT IF YOU WANT,
BUT WE’RE DOWN HERE. OK. I WAS JUST CONCERNED ABOUT THAT. THIS IS, THIS IS SAVANNAH IN THE
KITCHEN RIGHT HERE COMING TO FOOD NETWORK. UM, OK, SO WE HAVE UH SOME, A GARLIC CLOVE AND I JUST RUB
THE GARLIC CLOVE A LITTLE BIT ON
THE, ON THE BREAD JUST TO GIVE IT A
LITTLE BIT OF FLAVOR. YOU KNOW, THIS IS A VERY SAVORY
MEAL, A LITTLE MORE OLIVE OIL. AND THEN WE TAKE OUR POACHED
EGGS AND WE PUT THE POACHED EGGS
RIGHT ON TOP. WHAT’S RIGHT ON TOP OF OUR, OUR BREAD AND THEN WE TAKE OUR DRESSING. OK. NOW, THIS IS A GOOD THING. THIS IS WHERE THIS IS WHERE ALL
THE FLAVOR COMES IN. OK. RIGHT OVER THERE. SOME PARMIGIANO, SOME FRESH CHIVES. I MEAN, COME
ON. CAN YOU MAKE THE DRESSING
AHEAD OF TIME? ABSOLUTELY. AND OF COURSE YOU
CAN USE IT FOR SALADS OR VERY, VERY VERSATILE. BUT THIS IS WHAT I WAS DOING AT
HOME. IT’S LIKE, YOU KNOW, YOU’RE AT HOME LIKE YOU JUST
TAKE THE INGREDIENTS THAT YOU HAVE IN YOUR CUPBOARD AND
YOU MAKE DISHES AND, AND THAT’S, THIS WAS ONE OF THEM. OK. WELL,
THAT LOOKS. SHOULD I HAVE A
BITE? I WORRIED ABOUT THOSE OTHER. YOU GOT IT. OK. HERE WE GO. SOMEONE ELSE GONNA HAVE TO READ
IT. GO, GO, GO. THAT’S A GIF RIGHT THERE. SOMEONE’S WORKING ON IT. YOU CAN
CATCH IT AGAIN ON OUR THIRD HOUR. YOU CAN
ALSO GET US RECIPES TODAY.COM/ BOBBY FLAY IS HERE WITH AN EASY
MEAL TO MAKE THE ENTIRE FAMILY
HAPPY. HE’S ALSO OUT WITH A NEW SHOW.
IT’S CALLED BOBBY’S TRIPLE
THREAT. IT’S WHERE HE CHALLENGES SOME
REALLY TALENTED CHEFS TO GO UP
AGAINST HIS HAND PICKED CULINARY. HE ALSO HAS A BRAND NEW COOKBOOK
OUT. IT’S CALLED SUNDAYS WITH
SOPHIE THAT HE WROTE WITH THE HELP OF
HIS LITTLE DOG. BOBBY. ALWAYS GOOD TO HAVE. IT’S
NOT REALLY FAIR TO CALL SOPHIE
LITTLE. SHE’S 26. YEAH. YEAH. BUT SHE’LL BE, SHE’LL BE CALLING
YOU AFTER THIS. YES, SOPHIE. UM, WHAT WAS THE IMPETUS BEHIND
THE COOKBOOK? WELL, YOU KNOW, I, I DID ALL
THESE RECIPES BECAUSE DURING
QUARANTINE, LIKE EVERYBODY ELSE, I WAS
COOKING THREE OR FOUR MEALS A
DAY AT HOME AND, AND FINALLY I ACTUALLY
DECIDED TO WRITE THEM DOWN. BUT, BUT THE GREAT THING ABOUT IT IS
I WAS BASICALLY UTILIZING ALL THE
THINGS AT MY FINGERTIPS. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE. IT’S REALLY A, YOU KNOW, SOPHIE,
IT’S SUNDAYS WITH SOPHIE, BUT SOPHIE IS BASICALLY STANDING
IN FOR EVERYBODY. IT, THEY’RE, THEY’RE FAMILY
MEALS. SO WE’RE MAKING. SO TODAY WE’RE MAKING A CREAMY
RIGATONI. WE HAVE SOME SPICY
SAUSAGE IN THERE AS WELL. SOME ROASTED EGGPLANT. SO IT’S,
IT’S, IT’S HELPFUL. IT’S SPICY. IT’S, IT’S GOT BIG FLAVORS AND
IT’S EASY TO MAKE. SO THEY TEND TO BE AFRAID OF
EGGPLANT. THEY DO TEND TO BE,
UH, AFRAID OF EGGPLANT. BUT IT’S ACTUALLY, THIS IS
ACTUALLY A VERY QUICK AND EASY
WAY TO COOK IT. AL JUST TAKE A LITTLE BIT OF
OLIVE OIL OVER SOME DICED
EGGPLANT. I PUT A LITTLE SALT AND PEPPER
AND YOU PUT IT PEEL IT. NO, YOU DON’T HAVE TO PEEL IT
AND I PUT IT IN THE OVEN FOR, FOR ABOUT 30 MINUTES AND IT
ROASTS AND IT GETS REALLY NICE
AND SOFTY. YOU CAN RESERVE IT. OK, THEN WE HAVE SOME SPICY SAUSAGE
THAT I SAUTE AND, UH, YOU KNOW, GET NICE AND
BROWN, TRY TO GET A LITTLE COLOR
ON THE OUTSIDE, MAKE SURE IT’S COOKED ALL THE
WAY THROUGH. AND THEN YOU HAVE THESE SORT OF
JUICES IN THE BOTTOM AND THEN, BECAUSE, YOU KNOW, IT’S THE FALL III I WANNA MAKE
IT SORT OF A LITTLE BIT HEADY. SO I’M GONNA ADD A LITTLE RED
WINE TO START. WHAT KIND OF WINE
DO YOU USE? UM, I USE, UH, A GOOD TABLE
WINE. IT COULD BE A PEUT NOIR OR CABERNET. IT DOESN’T REALLY
MATTER. AND THEN, YOU KNOW, SOMETHING
THAT YOU, THAT YOU WANT TO JUST STAND BY, YOU HAVE A WHITE
DRESS ON AND THEN, AND THEN, AND
THEN SOME TOMATO SAUCE AND THEN WE, YOU LET THE TOMATO
SAUCE AND THE, UM, AND THE RED
WINE COOK TOGETHER, PICKS UP ALL THAT FLAVOR TO YOUR HOMEMADE TOMATO SAUCE.
UH, THREE INGREDIENTS ONIONS, GARLIC
TOMATOES AND, AND IT TASTE THEM IF
THEY’RE A LITTLE ACIDIC. I, I PUT A PINCH OF SUGAR. I
KNOW THAT’S CONTROVERSIAL. BUT LIKE, LET’S MAKE, LET’S, YOU
KNOW. EXACTLY. RIGHT. DO YOU BREAK,
BREAK THEM UP IN A BLENDER OR DO
YOU? I CRUSH THEM WITH LIKE A POTATO
MASH AND COOK. YOU CAN, I DEFINITELY USE CANED.
ABSOLUTELY. CANNED TOMATOES ARE
GOOD. SO WE HAVE OUR ROASTED EGGPLANT.
WE PUT IN HERE WITH THE, WITH
THE, UH WITH THE, AND THE TOMATOES AND THEN WE
HAVE SOME RIGATONI. IT DOESN’T
HAVE TO BE RIGATONI. I LIKE RIGATONI BECAUSE IT HAS A
LITTLE BITE TO IT, YOU KNOW,
AND, AND, AND ALSO THE, THE HOLES RUNNING THROUGH IT
ACTUALLY PICK UP SOME OF THE
SAUCE. THEN WE’RE GONNA ADD A LITTLE UH
CREME FRESH TO THIS SO WE CAN MAKE IT CREAMY. DON’T
GET THAT ON YOUR BEAUTIFUL BACK. OK? AND THEN SOME PARMIGIANO
REGGIANO CHEESE. OH, MAN. ARE YOU KIDDING? SOME BASIL? I’M HERE, I’M HERE. I’M
HERE FOR A FRESH OREGANO. COMFORT YOU GUYS. YOU’RE LIKE, OH, LE
LET THEM COOK. WE’RE GONNA GO
EAT. THAT’S IT. WE’RE LIKE, THAT’S ENOUGH.
BOBBY. YOU GUYS HAVE LIKE A FOUR COURSE
MEAL EVERY SINGLE DAY ON THE SHOW. IT’S THE GREATEST PLACE
YOU CAN EAT NOW, BOBBY. BUT YOU WERE ONE OF THE FIRST
PEOPLE IN THE LAST HOUR WHO ACTUALLY MADE BREAKFAST
FOR US ON DURING A BREAKFAST, A BREAKFAST IS VERY IMPORTANT IN
THE MORNING. BUT LOOK, IT’S SO IT WAS PRETTY
SIMPLE TO MAKE AND THIS IS
AMAZING. THANK YOU VERY MUCH. AND AGAIN, YOU KNOW, I HAD SOME,
I HAD SOME INGREDIENTS AND
THAT’S, THAT’S WHAT I CAME UP WITH. AND SO, AND SO, UM, YOU KNOW,
THE BOOK IS REALLY ABOUT SIMPLE
INGREDIENTS AND IT GETS THE FAMILY AROUND
THE TABLE. AND SO WE HAVE THE
MOST IMPORTANT THING. THE MOST IMPORTANT. COULD YOU MAKE LIKE A DOUBLE
BATCH OF THE SAUCE AND THE
SAUSAGE AND THEN FREEZE IT? ABSOLUTELY. YOU CAN, YOU CAN
DEFINITELY FREEZE THE SAUCE FOR
SURE. AND THEN, AND THEN WHEN YOU, YOU
KNOW, WHEN YOU WANT TO USE IT,
YOU KNOW, A COUPLE OF WEEKS LATER OR
WHATEVER, YOU KNOW, THAW IT OUT. BUT THIS IS ALSO A GREAT FAMILY
STYLE BIG BOWL OF THIS FOR
SUNDAY DINNER. MAKE IT THE WHOLE FAMILY WILL LOVE THIS. WE’RE BACK WITH TODAY, FOOD
JOINED BY ONE OF OUR FAVORITE
CHEFS, OUR BOBBY FLAY. 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 I’M 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. SO MY FRIEND BURY THE LEAD. JUST KIDDING. I KNEW YOU WERE GONNA GO, YOU GO THERE. YOU BROUGHT IT UP. SHE’S GONNA RENAME
NAMELESS FOR NOW. BUT THANKS FOR, I’LL HAVE IT BY THE END OF THE
SEGMENT RIGHT OUT THE WINDOW. NOTHING REMAINS
NAMELESS. BOBBY. IT’S 2021. HOW DID YOU
GUYS MEET? ANYWAY? SO THEN YOU ADD, 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 IMPORTANT VEGETARIAN. YOU ARE, YOU ARE, YOU ARE A LUCKY MAN. WENT OFF THE WHAT, WHAT VEGETABLES ARE YOU
USING THERE? BOBBY TO? THANK YOU SO MUCH. THANK YOU SO MUCH. SO WE HAVE UH WE
HAVE EGGPLANTS AND PORTOBELLO
MUSHROOMS. THEY, 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. YOU WANNA 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 BOBBY. 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, UH, IT’S GONNA
COOK A LOT QUICKER. YOU JUST WANNA MAKE SURE THAT
THE MUSHROOM, THEN 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,
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 IS PLANT-BASED IS
PLANT-BASED HAVING ITS MOMENT.
NOW, BOBBY, 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
VEGETABLE IN LOTS OF DIFFERENT WAYS. WHAT DID
YOUR GIRLFRIEND SAY WHEN SHE
TRIED THAT FIRST BITE? I WAS JUST CURIOUS. JUST TRYING
TO HELP YOU HERE, TRYING TO 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 DONE. IS SHE THERE RIGHT NOW? YOU GIVE, NO, SHE’S NOT HERE. THANKS SO MUCH FOR HAVING BOBBY. WE LOVE YOU SO MUCH. SO, 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, LATINI, I MEAN, YOU KNOW,
SALISBURY STEAK, THERE’S, THERE WAS REALLY CLASSIC
HOMESTYLE 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 YOU GUYS. OK, NO MATTER WHAT TIME IT IS,
IT’S ALWAYS A GOOD TIME FOR
BARBECUE. SO WE CALLED IN ONE OF OUR
FAVORITE BARBECUE EXPERTS, EXECUTIVE CHEF AND OWNER OF PIG
BEACH AT AB LOVE OUR MATT ABDO. HE’S SHOWING
US A DELICIOUS BRISKET BEEF
STEW. THAT’S PERFECT TO WHIP UP THIS
WEEKEND. CHECK IT OUT. HEY, GUYS, THAT’S RIGHT. BARBECUE SEASON IS ALL SEASON
LONG, BUT THERE’S NOTHING QUITE LIKE A
HEARTY WARM BEEF STEW TO WARM YOU UP ON ONE OF THESE COLD
WINTER NIGHTS. SO, IN FRONT OF YOU TODAY, WE’RE TAKING BEEF STEW AND
KICKING IT UP TO THE NEXT LEVEL BY USING MY FAVORITE
CUT OF BARBECUE MEAT. THE KING OF MEATS, THE BRISKET. NOW, WHAT I LOVE ABOUT THIS IS THAT I
FIND THAT THE BRISKET IS ONE OF THE MOST PERFECT MEATS TO
STEW AS WELL AS SLOW, LOW COOK WITH SOME SMOKE FOR
BARBECUE. BUT THERE’S TWO THINGS I WANT TO
MAKE CERTAIN EVERYBODY OUT THERE
KNOWS ABOUT THE BRISKET WITHIN THIS BIG CUT OF MEAT I
HAVE IN FRONT OF ME HERE,
THERE’S TWO PIECES PRIMARILY. THERE’S WHAT’S CALLED THE FLAT AND WHAT’S CALLED THE POINT. THE POINT IS THAT PART THAT YOU
ALL KNOW AND LOVE IS THE MOIST AND THE FATTY PART
OF THE BRISKET. AND THAT’S THE PART OF THE
BRISKET WE WANT TO MAKE THE STEW WITH BECAUSE IT’S GONNA
MAKE THOSE BEAUTIFUL MOIST, DELICIOUS BEEF CUBES. SO WE’RE GOING TO CUT AWAY THE
FAT. AND THEN YOU CAN SEE WITHIN THIS
BIG PIECE OF THAT POINT, THERE’S ALL THIS BEAUTIFUL
MARBLING IN THE FAT. WE’RE SIMPLY JUST GOING TO TAKE
THIS, CUT IT INTO ABOUT ONE INCH CUBES
OR SO, 1.5 TO 1 INCH CUBES OR
SO. AND YOU CAN LEAVE ALL THAT FAT
IN THERE. IT’S ALL GOING TO RENDER OUT
BEAUTIFULLY WELL. AND THEN WE’RE GOING TO TAKE
THIS SEASON IT UP WITH SOME SALT AND PEPPER AND
TOSS IT IN FLOUR. THE NEXT STEP IN OUR BIG DUTCH
OVEN POT, YOU WANT TO USE AROUND A SEVEN
QUART DUTCH OVEN POT OR LARGER. BRING IT UP TO A MEDIUM HIGH
HEAT WITH A HALF A CUP OF
VEGETABLE OIL. WE’RE GONNA TAKE THOSE BRISKET
POINT CUBES THAT NICE FATTY,
MOIST, BEAUTIFUL DELICIOUS BRISKET
CUBES, TOSS THEM IN SALT, FLOUR AND PEPPER AND BROWN THEM OFF UNTIL THEY’RE
NICE AND EVENLY, GOLDEN BROWN ON
ALL SIDES. LIKE YOU SEE HERE IN THIS PAN AFTER THE MEAT’S
BEEN ALL BROWNED, ALL THESE DELICIOUS BROWN BITS
AND GOODNESS. THAT’S WHAT’S CALLED THE FOND.
THAT IS INCREDIBLE FLAVOR TO THAT. WE’RE GOING TO ADD IN ABOUT 4 TO
5 CLOVES OF SMASHED GARLIC AND GET THAT UNTIL IT’S NICE
AROMATIC AND LIGHT AND GOLDEN
BROWN. AND THEN THIS IS THE SECRET
GUYS, I’M GONNA TAKE SOME TOMATO
PASTE AND WE’RE GONNA FRY IT UP IN
THAT OIL UNTIL IT BECOMES NICE
AND SWEET. THIS IS GONNA HELP DEVELOP SO
MUCH BEAUTIFUL SWEETNESS AND FLAVORING THE STEW AND A
LITTLE BIT OF TOMATO PASTE
REALLY DOES GO A LONG WAY. WE’RE GONNA COOK THAT FOR ABOUT
TWO MINUTES OR SO AND THEN IT’S TIME TO DEGLAZE
THE PAN, MEANING WE’RE GONNA DO SOME
LIQUID TO GET ALL THOSE LITTLE BROWN BITS UP
OFF THE BOTTOM AND WE’RE TAKE A LITTLE SHERRY
VINEGAR, ADD IT ALL IN THERE AND THEN 1.5 CUPS OF RED WINE.
ANY KIND OF WINE YOU LIKE TO
DRINK IS BEST TO COOK WITH. OBVIOUSLY, YOU DON’T WANT TO USE
SOMETHING THAT’S CRAZY
EXPENSIVE, BUT USE WHAT YOU CAN AFFORD AND
WHAT YOU HAVE AT YOUR HOUSE. WE’RE GOING TO TAKE THIS AND
REDUCE THIS DOWN FOR ABOUT 10 MINUTES OR SO UNTIL IT GETS
NICE AND THICK. AT THAT POINT. GUYS, ALL OF THESE BEEF CHUNKS THAT
WE’VE JUST BROWNED UP ARE GOING TO GO BACK INTO THE STEW
ONCE THIS IS REDUCED DOWN AND WE’RE GOING TO COVER IT WITH FOUR CUPS OF BEEF BROTH
STORE BOUGHT OR HOMEMADE WHATEVER YOU HAVE AND TWO CUPS
OF VEGETABLE BROTH. NOW, HERE’S ANOTHER SECRET GUY. SOMETHING THAT I LOVE THAT
REALLY AMPS UP ALL THE FLAVOR IN THIS STEW IS I’M GOING
TO TAKE ONE OF THOSE PACKETS OF THAT FRENCH
ONION SOUP MIX AND WE’RE GOING TO ADD IT IN RIGHT
TO THERE. PUT THE LID ON IT, BRING IT UP
TO A SIMMER. LET IT COOK FOR
ABOUT AN HOUR AND A HALF. AND AFTER AN HOUR AND A HALF OF
COOKING, YOU’RE GOING TO TAKE
THE LID OFF. WE’RE GOING TO ADD IN THE REST
OF OUR VEGETABLES. WE HAVE SOME LARGE DICED
CARROTS, LARGE DICED CELERY AND
SOME PEARL ONIONS. I LOVE THE PEARL ONIONS BECAUSE
THEY GET SUCH A BEAUTIFUL VISUAL
WITHIN THAT STEW OF LIKE A NICE POP OF COLOR AS
WELL AS A NICE BITE TO IT. AND THEN AFTER THAT GUYS, WE’RE GOING TO LET IT FINISH
COOKING FOR ANOTHER 45 MINUTES OR SO UNTIL YOU HAVE
CHECK THIS OUT. THE MOST BEAUTIFUL, GORGEOUS HEARTY BEEF STEW YOU’VE
EVER HAD IN YOUR LIFE BEING MADE
WITH BRISKET. THE FLAVOR IS GOING TO KNOCK
YOUR SOCKS OFF. ABSOLUTELY
INCREDIBLE. SOMETHING SO GOOD. SERVE IT UP ALONGSIDE. SOME OF YOUR FAVORITE MASHED
POTATOES ARE BUTTERED EGG
NOODLES. AND GUYS, I’M TELLING YOU RIGHT
NOW YOU’RE IN HAPPY THOUGH WITH
THIS BRISKET, RED WINE BRAISED BEEF STEW. THE PERFECT DISH TO WARM YOU UP
DURING THESE COLD WINTER MONTHS, I PROMISE YOU. IT’S DEFINITELY
WORTH ONE MAKING AT HOME. BACK TO YOU GUYS IN THE STUDIO. I HOPE YOU GUYS ENJOY THIS
RECIPE AND LOTS OF LOVE TO Y’ALL TODAY FOOD. WE ARE BACK AND DID YOU GUYS
KNOW THAT ITALIAN BEEF? THE SANDWICH?
IT’S, IT’S BOOMING IN SHOPS ALL
ACROSS THE COUNTRY. ALL THANKS TO THE SHOW. UH THE SERIES UM ON FX CALLED THE BEAR. IT’S ABOUT A YOUNG SUPERSTAR
CHEF WHO LEAVES THE WORLD OF FINE DINING TO TAKE OVER HIS
FAMILY SANDWICH SHOP IN CHICAGO. NOW, THE HOUSE SPECIALTY OF THE SHOP
IS ITALIAN BEEF AND PEOPLE ON
THE SHOW AND IN REAL LIFE ARE DYING TO
GET THEIR HANDS ON THIS
SANDWICH. WE ASKED OUR BUDDY MATT ABDU WHO
LITERALLY UNCLE AND ALAN ALAN AND I TALK ABOUT PIG BEACH ONCE
A WEEK AROUND HERE. SHOULD WE GO SEE THIS WEEKEND? ALWAYS TALKING ABOUT EXECUTIVE CHEF OF PIG BEACH, BY
THE WAY, NEW LOCATIONS IN NEW YORK AND
WEST PALM BEACH. BEAR IS A SHOW THAT YOU LIKE TO
WATCH TOO. OH GOD, IT WAS SO
GOOD. IT WAS SO TRUE TO FORM ON SO
MANY WAYS THAT WHEN THAT SHOW
CAME OUT, I WAS JUST LIKE, OH MY GOD, IT’S I CRUSHED THE
WHOLE SEASON IN 22 NIGHTS. J UH THE MAIN ACTOR JUST DID SUCH
AN INCREDIBLE JOB. IT WAS SO
COOL TO WATCH. WHAT IS THE HISTORY OF THE
ITALIAN BEEF? LIKE IT CAME INTO
MY LIFE MUCH LATER THROUGH. WE WOULD ORDER IT FROM
PORTILLO’S WHICH OTHER PLACES? THAT’S ONE OF THE MOST ICONIC
PLACES THAT DID IT AND, AND HAD
THIS HUGE CLAIM TO FAME. BUT ESSENTIALLY, IT’S LIKE A HOT
ROAST BEEF. SANDWICH THAT’S DIPPED IN THIS
BEAUTIFUL BEEF BROTH AND
FINISHED ON THIS NICE CRUSTY BREAD FROM LIKE
THIS FAMOUS BAKERY IN CHICAGO. AND IT’S JUST ALL THOSE GREAT
THINGS. YOU GOT THAT BEAUTIFUL
BEEFY MEAT. YOU GOT THESE PICKLED VEGETABLES
ON TOP. A LITTLE BIT OF HEAT.
LET’S GET INTO IT. HOW DO YOU MAKE THIS? LET’S DO IT. SO, SO THIS IS OUR, THIS IS WHAT WE’VE BEEN RUNNING
AT OUR PIG BEACH QUEENS LOCATION FOR A
HAPPY HOUR MENU. THIS, THIS SHOW INSPIRED US TO
START DOING THIS DISH AT OUR
RESTAURANT. SO WE’RE SUPER EXCITED FOR
PEOPLE TO COME IN AND TRY IT. OURS STARTS WITH THIS BEAUTIFUL
WET RUB. NOW, TRADITIONAL IS PROBABLY
MORE OF LIKE ITALIAN SEASONINGS
AND WHATNOT. BUT IN THIS BOWL HERE WE GOT
SOME PLAIN OLD YELLOW MUSTARD AND SOME HONEY. AND WHAT WE ADD TO IT IS SOME
FRESH CHOPPED GARLIC, SOME BLACK
PEPPER, SOME OREGANO, BROWN SUGAR AND CHILI FLAKE, FLAKE AND ROSEMARY. SORRY, WE’RE GONNA JUST MIX ALL
THAT TOGETHER TO MAKE WHAT WE
CALL A WET RUB, WHICH IS IN THIS BOWL RIGHT HERE
AND THIS WE RUB IS BEAUTIFUL. IT’S PERFECT FOR STEAKS. UM THAT’S THAT BEEF PASTE THAT
ALSO HAS TO GO IN HERE. THAT’S A, IT’S A BEEF PASTE LIKE
KIND OF LIKE UH BETTER THAN
BOUILLON OR BEEF PASTE IS BEEFY BROTH
FLAVOR, ADD WATER TO IT. BUT IF
YOU DO THIS MAKES OUT HERE, THAT’S RIGHT. SO WE’RE GONNA TAKE THIS PASTE
IS THIS SOMETHING YOU’RE DOING LIKE THE NIGHT BEFORE YOU WILL
DO ALL OF THIS, THE NIGHT BEFORE YOU CAN LET IT
ACTUALLY MARINATE WITH THIS ON
IT. YOU’RE GONNA SMEAR ALL OF THIS WET RUB ALL OVER THE MEAT. IT’S
TOP ROUND OR, OR TOP SIRLOIN OR IRON WORKS GREAT. AND WE’RE GONNA TAKE THIS, WE’RE
GONNA ROAST IN THE OVEN. REALLY, REALLY HOT AT LIKE 450.
WHAT IS THE BEEF? I GO TO THE BUTCHER AND I SAY I,
I WANNA MAKE THE SANDWICHES FOR TOP ROUND OR EYE ROUND OR,
OR A ROAST ROAST. YES, EXACTLY. BECAUSE
YOU’RE BASICALLY MAKING ROAST
BEEF. YOU’RE MAKING HOMEMADE ROAST
BEEF. HOW IS IT GUYS? I KNOW YOU’RE JUST, YEAH, YOU GUYS ARE THE BEST. SO ONCE, ONCE THE MEAT COMES OUT
OF THE OVEN NICE AND ROASTY, WE’RE GONNA MAKE OUR BROTH AND
WHAT WE’RE BASICALLY DOING IS FORTIFYING A
BEEF BROTH. NOW YOU CAN GO THROUGH THE
EFFORTS OF ROASTING BONES AND
MAKING IT FROM SCRATCH OR YOU CAN JUST GO BUY SOME OF
THAT PREMADE BEEF BROTH THAT COMES IN THE CAR IN SWEAT
OUT SOME GARLIC AND ONIONS. WE’RE GONNA ADD OUR ROASTED
BEEF. DID YOU COOK THIS FOR? I’M SORRY, I MISSED THAT PART. SO THIS WAS UH THE ONIONS AND THE, THIS IS GONNA GET ROAST IN THE
OVEN HOT HEAT FOR ABOUT 20
MINUTES TO SEAR IT. AND THEN WHILE THAT’S SEARING, WE’RE MAKING OUR BROTH SO THAT
THE BEEF IS GONNA FINISH COOKING
INTO THAT. SO TO THAT GARLIC AND ONIONS,
WE’RE SORTING OUT, WRITING MORE OF THAT BEEF PASTE
IS GONNA FORTIFY THAT BROTH. SOME ITALIAN SEASONING. THIS IS
THE TRICK YOU’RE GONNA GET ALL
THAT ITALIAN SEASONINGS FLAVOR. IT’S, IT’S PARSLEY, IT’S
ROSEMARY, IT’S THYME, IT’S CHILI
FLAKE, IT’S GARLIC AND THEN WE’RE GONNA PUT IT TO
THE BROTH IN. SO IT COVERS UP
HALFWAY AND YOU’RE GONNA PUT IT BACK IN
THE OVEN AND LET THIS COOK FOR
ABOUT ANOTHER HOUR OR SO UNTIL THE INTERNAL
TEMPERATURE GETS TO AROUND 130 WHICH IS LIKE MEDIUM TO
MEDIUM RARE, LIKE BRAISING IT. YEAH, IT’S LIKE HALF ROAST, HALF
BRAISED. THIS IS A SLOW COOKING. THAT’S GONNA KEEP THAT MEAT NICE
AND JUICY. SO WHEN YOU COOL IT
DOWN THE NEXT DAY, I I WHEN YOU CUT IT, IS THIS LIKE A A GRAIN
SITUATION? ALWAYS WHENEVER YOU’RE CUTTING
ANY KIND OF MEAT, YOU WANT TO CUT IT AGAINST THE
GRAIN FOR TENDERNESS. BUT WHAT YOU BASICALLY WANT TO
DO IS GET THIS AS THIN AS YOU
POSSIBLY CAN. MOST PEOPLE DO THIS ON A DELI
SLICER IN RESTAURANTS SO YOU CAN
GET IT SUPER, SUPER THIN. YOU DON’T NEED PERFECT SLICES,
YOU JUST NEED IT THIN. SO IF YOU EVER, YOU DO MAKE THIS AT HOME, I MEAN IF YOU EVER WANTED TO MAKE IT AT
HOME AND YOU WANNA KIND OF
CHEAT, LIKE DON’T TELL ANYBODY, BUT YOU CAN BUY LIKE DELI ROAST
BEEF AND BASICALLY MAKE THIS BROTH AND THEN WHEN
THE TIME COMES. YEAH. SO THIS IS THE SAME BROTH
FROM THE MEAT WAS ROASTED IN. WE’RE GONNA TAKE IT OUT, STRAIN
IT. WE’RE GONNA ADD OUR MEAT BACK
INTO THAT BROTH AND GET IT NICE
AND COOKED AND HOT. AND THEN IN THIS POT OVER HERE
WE HAVE SOME OF THE MEAT AND THE BIGGEST THING, GUYS WITH THE ITALIAN BEEF
SANDWICH IS YOU GOTTA GET ALL
THAT BROTH IN THERE. AND NOW AT THE RESTAURANTS, THEY
EITHER SERVE IT WET, DIPPED OR DRY AND THEY USUALLY
THEY TAKE A WHOLE BAG, THEY PUT IT INTO THAT BROTH, GET IT NICE AND WET AND THEN
THEY TOP IT WITH SOME SWEET
PEPPERS AND SOME AND SOME JAR IN THERE. YOU NEED A ROLL THAT CAN HANDLE
THAT. SO THERE’S A, THERE’S A FAMOUS
BAKER IN CHICAGO, I BELIEVE IT’S CALLED TORONTO
BAKERY. AND IT’S KIND OF LIKE AN IN
BETWEEN FRENCH BREAD, ITALIAN
BREAD. IT’S NICE AND CRUSTY AND HEARTY
THAT CAN HOLD UP TO THE
JUICINESS OF IT. BUT LITERALLY WHEN YOU’RE EATING
THIS SANDWICH IN CHICAGO, IT UM IT’S LIKE FALLING APART
BECAUSE IT’S SO WET FROM ALL
THAT BROTH. YOU ROLL IT UP NICE AND TIGHT
AND PEOPLE LIKE EAT IT WITH A KNIFE AND FORK BECAUSE
IT’S GONNA FALL APART. BUT WHATEVER YOU WANT, HOWEVER
YOU ENJOY EATING BROTH INSIDE,
DIP IT. BUT THOSE PICKLED VEGETABLES,
RIGHT? THEY HAD A NICE LIKE BRIGHTNESS TO THAT PARTY. THE FLAVOR OF THAT SANDWICH. AND THE SWEETNESS FROM THE SWEET
PEPPERS AND EVERYTHING THAT’S IN
THERE. IT’S JUST LIKE THE PERFECT.
HOW’S YOUR HAPPY HOUR VERSION OF
THIS? GOING? AMAZING. WE CAN’T WAIT FOR MORE PEOPLE TO
COME AND CHECK IT OUT AND HAVE
IT FROM 4 TO 7 EVERY DAY. WE’RE DOING A HAPPY HOUR WITH
THIS SANDWICH BEING ONE OF THE
FEATURED ITEMS ON IT. SO WE LOOK FORWARD TO THIS SHOW. OH, IT WAS SO GOOD. JEREMY ALLEN
WHITE, THE MAIN ACTOR DID SUCH A
GREAT JOB. THERE’S SO MANY LIKE A FINE
DINING CHEF. YOU KNOW, MY DAYS AT DEL POSTO
LEAVING THAT TO DO A BARBECUE
RESTAURANT. THERE’S SO MANY LIKE TWO OR FOUR
CORRELATIONS BETWEEN THAT SHOW AND MY LIFE. A HUGE FRIEND OF THE SHOW. HE’S ALSO THE OWNER OF PIG BEACH
RESTAURANT IN BROOKLYN AND
QUEENS, NEW YORK AND AUTHOR OF THE NEW
PIG TODAY. MY FRIEND. GOOD TO SEE YOU. GOOD TO SEE YOU. THANK YOU FOR HAVING ME. SO YOU’RE DOING
THE BACKYARD STAPLE. A BARBECUE, A BURGER BEACH
BARBECUE BURGER AND IT STARTS
WITH, IT STARTS WITH THE SAUCE. SO THE FIRST THING WE NEED IS A
LITTLE BIT OF MAYONNAISE. A YOU
WANNA HELP ME OUT HERE? WE HAVE A LITTLE MAYONNAISE PIG BEACH BARBECUE MUSTARD
SAUCE, WHICH IS WHAT GIVES US THAT SORT
OF LIKE UNIQUE FLAVOR TO IT. ALL, SOME KETCHUP CHOPPED PICKLES AND
A LITTLE BIT OF OUR ALL PURPOSE BARBECUE
SEASONING. SO THESE TOPPED PICKLES ARE ALSO
THE PICKLES THAT WE’RE GONNA BE PUTTING ON
THE BURGER THAT WE’VE DONE OURSELVES. SO WE MAKE THEM, THEY’RE
AMAZING. THEY’RE LIGHT, CRISP, BRIGHT,
VIBRANT, JUST AMAZING. OK. THE LAST THING YOU JUST PUT IN THERE
A LITTLE BIT OF ALL PURPOSE
BARBECUE SEASONING. WE PUT IT ON OUR RIBS. YOU PUT
IT ON OUR PORK SHOULDERS, WE PUT
IT ON, IT’S GONNA BE ON THAT CORN
THAT’S GONNA BE DONE AT THE END
OF THE TABLE PRETTY SOON. ALL RIGHT. SO NOW WE GOT A BURGER SAUCE
MADE YOU CAN PUT THAT IN A NON
RACKET CONTAINER, PUT IN YOUR FRIDGE. IT’LL HOLD FOR ABOUT TWO WEEKS.
NO PROBLEM. PULL IT OUT WHENEVER YOU WANT TO
DIP A BURGER, HOT DOG, ANYTHING
YOU WANT INTO IT. SO THAT THE SAUCE, THAT’S THE SECRET SAUCE. SECRET. ALL RIGHT. SO NEXT WE
GOTTA COOK UP OUR BURGERS. I LOVE USING A BLEND THAT’S LIKE
BRISKET AND SHORT RIBS, CHUCK, BUT WHATEVER YOU CAN FIND, COOK
IT UP IS DELICIOUS. THEN WE’RE GONNA SEASON IT WITH
A LITTLE BIT OF MY PEPPER. IT’S A LITTLE BIT OF SALT PEPPER
AND A LITTLE ACCENT. THAT ACCENT HELPS GIVE LIKE A
NICE UMAMI FLAVOR TO THAT
BURGER. BASICALLY LIKE AN MS G. EXACTLY.
EXACTLY. WHICH GETS A BAD WRAP.
IT GETS A BAD WRAP. I MEAN, IT’S A LITTLE BIT IS
DELICIOUS. IT GOES A LONG WAY
AND WON’T DO ANY HARM TO YOU. YOUR BURGER, YOU SEASON EVERYTHING. YOU ALWAYS GOTTA SEASON THEM
FIRST BECAUSE THAT’S GONNA GET ALL THAT FLAVOR OUT OF THE
MEAT. WE’RE GONNA GO OUT OUR GRILL,
NICE AND HOT HEAT. GET IT COOKING. UM, I LIKE TO COOK MY BURGERS
STILL, YOU KNOW ABOUT A MEDIUM, BUT WHATEVER YOU WANNA COOK THEM
TO, THEY’RE GONNA TAKE PROBABLY
AROUND 5 TO 8 MINUTES, DEPENDING UPON THE THICKNESS OF
THE PATTY THAT YOU’RE USING. WHEN THEY GET FINALLY COOKED,
YOU’RE GONNA LAST COUPLE OF
MINUTES, YOU’RE GONNA PUT A PIECE OF
CHEESE ON IT AND MELT THEM DOWN. WHAT KIND OF CHEESE DO YOU LIKE? I LOVE, I’M AN AMERICAN CHEESE
GUY ON MY BURGER, IT MELTS
PERFECTLY. IT’S THE BEST CHEESE OUT THERE
FOR A BURGER. AND MY HUMBLE OPINION, A BIG
MISTAKE PEOPLE MAKE PRESSING
DOWN THE BURGER. DON’T EVER, DON’T EVER PRESS DOWN THE BURGER
BECAUSE YOU’RE GONNA SQUEEZE OUT OF
THOSE NATURAL JUICES BECAUSE YOU WANNA FEEL LIKE
YOU’RE DOING SOMETHING. I KNOW. BUT DON’T BECAUSE IT ALSO FLARES
UP THE GRILL AND YOU’RE GONNA GET REALLY BAD
SMOKED FLAVOR ON THE MEAT. WE LOVE SMOKE, JUST NOT THAT
KIND OF SMOKE FLAVOR AND THEN LET IT REST ON THE TRAY. LET
THOSE JUICES JUST KIND OF
NATURALLY COME OUT. SO THEY DON’T SOAK OUT YOUR BUN
AND THEN WE’RE GONNA PUT OUR BURGER TOGETHER A LITTLE BIT OF
THAT SECRET SAUCE ON THE BOTTOM
BUN. AND THAT ARE, ARE YOU EAT QUICK PICKLES ON TOP? THE
BURGER? POTATO BUN? I LOVE THE
POTATO BUN FOR ME. THAT’S THE PERFECT SOFT, SWEET
SQUISHY BURGER BUN IS MY FAVORITE BURGER. THAT’S
ALL WE WANT IT TO BE. TOP IT OFF
AND DIVE ON IT AND ENJOY IT ON MEXICAN STREET CORN. WELL, WHILE
WE’RE GETTING ON MEXICAN STREET
CORN. A HUGE SHOUT OUT TO MY CO-AUTHOR
AND FRIEND SUPER CHEF, SHANE
MCBRIDE. AMAZING. THANK YOU KNOW, HE’S
THE BEST. SO IT’S, HE CO-WROTE THIS BOOK
WITH ME AND I COULDN’T HAVE DONE
IT WITHOUT HIM AND ALSO THE FAMOUS KATIE
STEELO. THEN WE’RE IN THE BACK OVER
THERE. HER AND ANTHONY KATRINA HAD
GREAT. UH THEY HELPED TO STYLE THE FOOD
FOR THE PICTURES OF THE BOOK. SO
A HUGE OUT OF THAT TED GOODMAN, JUDY CHO WITH ALL
THE PEOPLE THAT HELPED US WRITE
THIS BOOK. SO MEXICAN STREET CORN IN THIS
BOWL OVER HERE, WILL YOU GUYS
REMIND YOU? I’M GONNA PUT SOME SOUR CREAM TO
SOME MAYONNAISE. THIS IS SO GOOD. THIS IS A LITTLE BIT OF CHOPPED CILANTRO,
SOME CHOPPED GARLIC AND THEN WE’RE GONNA ADD SOME
LIME JUICE. THIS IS THE SIMPLEST THING IN
THE WORLD, BUT THIS SAUCE ON
CORN, I PROMISE YOU IS LIKE THE MOST
DELICIOUS THING IN THE WORLD. AND IT’S MY FAVORITE WAY OF
EATING CORN IN THE SUMMERTIME,
GRILL IT OFF, GET A NICE CHAR GOOD FLAVOR. AND THEN AFTER IT COMES OFF THE
GRILL, WE’RE JUST GONNA TAKE IT.
IT’S OK. WE’RE GONNA TAKE IT, BRUSH IT
WITH SOME OF THIS DELICIOUS UH SAUCE WE MADE WITH THAT
MAYONNAISE AND THAT SOUR CREAM. WHY ARE YOU MAKING YOU RIGHT ON THE GRILL YOU DON’T
KNOW IS MAKING NOISES. I’M LIKE, OK,
LET ME TRY IT. WHAT, WHAT IS, WHAT NOISE JUST CAME OUT OF YOUR SAUCE MADE WITH THE SOUR CREAM AND THE
MAYONNAISE RIGHT NOW, A CILANTRO AND SOME LIME JUICE.
AND THEN THERE’S SOME COTILLA
CHEESE ALL THE TIME IT OFF WITH AND THEN FINISH IT AGAIN WITH A
LITTLE BIT OF ALL PURPOSE
BARBECUE SEASONING ON TOP AND THERE YOU HAVE SOME GREAT. IT’S MY FAVORITE WAY OF EATING
CORN, COOK IT THE WHOLE WAY ON
THE GRILL. TAKE THOSE, PULL THEM BACK LIKE THAT. IT
MAKES A BEAUTIFUL DISPLAY FOR A
FRENCH FAMILY. I LOVE YOU. LADIES AND GENTLEMEN, YOU ARE THE MAN THAT’S PROPRIETARY, THAT’S PROPRIETARY. YOU KNOW, THE RECIPES IN THE
COOKBOOK. GO GET YOUR COOKBOOK.
ANYWAY. THAT’S, THAT’S THE SOUND OF A
GAME OF BREWING RIGHT HERE ON
NBC. TONIGHT’S SEASON OPENER, BUFFALO BILLS TAKING ON THE
REIGNING SUPER BOWL CHAMPS THE L
A RAMS. SO WE’VE GOT CHEF MATT ABDO
HERE. HE HAILS FROM UPSTATE NEW
YORK, SO HE’S GOT A REP. BUFFALO ALSO. OF COURSE, MATT’S THE EXECUTIVE CHEF AND
OWNER OF PIG BEACH LOCATIONS HERE IN NEW YORK CITY
AND WEST PALM BEACH AND WE’VE GOT DARRELL SMITH. DARRELL RESIDES IN LOS ANGELES,
HOME OF THE RAMS, ALSO A FORMER
NFL PLAYER HIMSELF. HE IS THE HOST OF THE MA THE MAD GOOD FOOD ON TASTE.
MADE. MAD GOOD FOOD ON TASTE,
MADE GENTLEMEN. GREAT TO HAVE BOTH OF YOU WITH
US. THANK YOU SO MUCH. I WAS JUST IN BUFFALO A FEW
WEEKS AGO. SO I KNOW BILL’S FANS
ARE STOKED. THEY THINK THIS IS THEIR YEAR. IT’S GAME TIME. INDEED. WHAT ARE
WE MAKING HERE? CHICKEN RIGG IS ONE OF THE MOST QUINTESSENTIAL ICONIC DISHES
FROM UPSTATE NEW YORK. RIGG’S BEING SHORT FOR RIGATONI. AND IT’S THIS DELICIOUS SPICY
CHICKEN PASTA DISH THAT WE’RE
GONNA GET RIGHT TO IT. SO FROM BUFFALO, I, I DON’T KNOW
WHERE THAT FROM, BUT IT LOOKS DELICIOUS,
COLD AND REFRESHING. SO IN OUR LITTLE CALENDAR HERE,
A NICE LITTLE FUN TRICK. WE HAVE
SOME CHICKEN THIGHS. WE’RE SWITCHING UP FROM THE
TRADITIONAL CHICKEN BREASTS,
SOME CHICKEN THIGHS. WE’RE DREDGING IT WITH SOME
FLOUR, HIT IT WITH A LITTLE BIT OF SALT
AND PEPPER AND THIS COOL LITTLE
TRICK YOU CAN SHAKE IT OUT WITH THE CALENDAR TO GET ALL
THAT EXTRA FLOUR OFF OF IT WITHOUT IT BEING NICE
AND CLEAN. AND THEN WE’RE GONNA BROWN OFF
OUR CHICKEN THIGHS. THAT OIL IS
NICE AND HOT. ONCE THEY’RE ALL BROWN, WE’RE
GONNA TAKE THE CHICKEN OUT IN THAT SAME POT. WE HAVE SOME ONIONS AND GARLIC
THAT HAVE BEEN SWEATED DOWN WITH A LITTLE BIT
OF OLIVE OIL. THE NEXT STEP, WE’RE GONNA
DEGLAZE A LITTLE BIT OF WHITE
WINE. ANY WHITE WINE WILL DO. BUT I
LOVE A GOOD CHARDONNAY FOR THIS
DISH. THEN WE’RE GONNA ADD SOME TOMATO
SAUCE, SOME MUSHROOMS, DICED TOMATOES, ROASTED RED PEPPERS AND WE LET
ALL THIS STUFF COOK DOWN FOR
ABOUT 1520 MINUTES OR SO UNTIL YOU GET
TO THIS DELICIOUS CONCOCTION
RIGHT HERE. THAT TURNS INTO THAT TURNS INTO THIS.
THEN WE’RE GONNA FINISH IT. WE’RE GONNA PUT OUR CHICKEN BACK
IN. OK, WE’RE GONNA HIT IT WITH SOME
HEAVY CREAM TO MAKE THAT BEAUTIFUL SORT OF PINK
SAUCE OUT OF THIS DISH. SOME CHOPPED CHERRY PEPPERS. THIS IS WHERE THAT VINEGAR HEAT
COMES INTO PLAY AND REALLY JUST KIND OF WAKES THIS
ENTIRE DISH UP, MAKES IT SUPER DELICIOUS. CAN’T HAVE THIS PASTA WITHOUT A
LITTLE BIT OF BUTTER AND THAT’S JUST ALL GONNA SIMMER
DOWN, FINISH IT WITH A COOKED RIGATONI PASTA, JUST COOK
IT AS NORMAL AS THE BOX WOULD
SAY. AND YOU’RE READY TO GO CHICKEN
RIGGS. MY UPSTATE NEW YORK
FAMILY. THERE IT IS FOR THE SHOW. I THINK THEY’RE GONNA DO GREAT.
I’M VERY EXCITED TO SEE WHAT
THEY DO. ALL RIGHT. ALL RIGHT. SO THERE’S A
CHICKEN WIGGY FROM BUFFALO. WHAT
DO WE HAVE FROM L A? GOOD LUCK TO YOU. WELL, I, I’M IN L A BUT I AM FROM PHILLY. I
JUST HAD TO SAY THAT BEFOREHAND.
SO TODAY, ASK YOU ABOUT THAT. IT’S THE
NICE ALBUM, RIGHT? SO WE’RE, WE’RE GONNA REPRESENT
BOTH SIDES. SO WE HAVE A
FILIPINO MEXICALI LUMPIA BECAUSE L A DOESN’T REALLY HAVE
A FOOD. AND SO I’M TAKING PHILLY WITH ME
AND MIXING IT WITH LUMPIA, WHICH
IS ALL OVER L A. IF YOU DON’T KNOW WHAT LUMPIA
IS, IT IS BASICALLY A FILIPINO
EGG ROLL, RIGHT? AND SO WE GOT SOME STEAK HERE
THAT WE’VE BASICALLY SLICED. AND SO TO DO THIS STEAK ARE YOU USING? SO WE GOT A RIB EYE, RIGHT? AND YOU
WANNA, YOU WANNA FREEZE THIS A
LITTLE BIT. SO IT’S EASIER TO SLICE. SO
WATCH THIS, WATCH HOW EASY THIS
IS WHEN YOU FREEZE IT, YOU CAN GET
IT SUPER THIN. SO THAT’S A PRO
TIP. YOU JUST DROPPED THERE. FREEZE
THE STEAK FIRST EASY. OK. AND THEN IF YOU WANT, YOU CAN GO TO THE STORE AND
SOMETIMES YOU CAN GET THESE FROM LIKE AN ASIAN MARKET AND
IT’S ALREADY SLICED FOR YOU. SO WE’RE GONNA MOVE OVER HERE
AND WE’VE GOT OUR STEAK THAT WE
THINLY SLICED. WE’RE GONNA ADD A LITTLE BIT OF
MY SEASONING MIX WITH SOME, SOME
SEASONING. WE GOT SOME CHILI POWDER. WE GOT
SOME UH IS THAT PROPRIETARY OR? MM IN
PHILLY WE, WE LIKE TO USE A
LITTLE BIT OF SEASONING. THAT’S WHAT OUR CHEESESTEAKS
TASTE SO GOOD. AND SO THIS IS THE PROPRIETARY MIX. WE GOT SOME CHILI POWDER, WE GOT
SOME PAPRIKA, WE GOT SOME BROWN
SUGAR CINNAMON THAT YOU TELL ME THAT NOT ALL THIS STUFF. THEN I WOULD HAVE TO UH YEAH, EXACTLY. SO WE GOT THIS, WE GOT A LITTLE
BIT OF ONION. WE GOT SOME GREEN
PEPPER AND FOR THIS STEP, YOU REALLY
WANNA ACTIVATE THOSE GLUTES IN
THAT LOWER BACK. YOU WANNA GET BOTH SIDES IN THE CAST, RIGHT? OK. SEE THAT COMING. THERE WE GO. AND WE JUST MIX
THESE TOGETHER, RIGHT? BOOM. ADD OUR CHEESE TO THIS AND ALL
IN THE PAN, ALL IN THE PAN AND ALL WE WANNA DO IS MAKE SURE
THIS IS JUST MIXED ALL TOGETHER. NEXT WE MOVE ON TO THIS STEP AND
THIS TURNS INTO THIS, IT’S, IT’S ALREADY FROZEN A LITTLE BIT
OR COOLED OFF BECAUSE WE WANNA PUT THESE
INTO OUR ROLLS AND I’LL HAVE YOU HELP ME. SO WE JUST, WE HAVE DON’T DO THAT YET. WE’RE GONNA
PUT THIS RIGHT AT THE BOTTOM
LAYER IT ACROSS, RIGHT? AND YOU AIN’T GOTTA PUT TOO MUCH
LIKE LET ME SEE. HERE WE GO. THAT’S GOOD ENOUGH,
RIGHT? AND NOW WE CAN HELP YOU IT, MAN. AND NOW ONCE YOU DO THIS, WE’RE
GONNA ROLL THIS PIECE OVER AND FOLD IT INTO A CELL. SO JUST LIKE THIS, YOU’RE GONNA
ROLL IT LIKE A RUG, ROLL IT LIKE
A RUG BACK AND THEN WE COME ALL THE WAY UP AND NOW WE TAKE THAT EGG WASH. THIS IS ELABORATE RIGHT ACROSS
THE TOP, RIGHT ACROSS THE TOP AND MAKE IT NICE AND STICKY
ICKY, IT’S STICKY JUST LIKE THAT. AND SO ONCE WE GOT THIS, WE’LL
TAKE THESE, YOU COULD CUT THESE
IN HALF IF YOU LIKE AND WE JUST DROP THESE BAD BOYS
RIGHT INTO OUR OIL SO YOU CAN EAT IT. YEAH. AND IF YOU WANT, YOU CAN FREEZE
THEM, YOU CAN TAKE THEM OUT, YOU CAN COOK THEM RIGHT OUT OF
THE FREEZER. THESE, WE FROZEN A LITTLE BIT JUST
BECAUSE WE WANT TO BE NICE AND
STIFF AND TO KEEP THAT SHAPE AND IN THE END ONCE THEY’RE NICE AND CRISPY, VOILA, VOILA, WHAT, WHAT KIND OF
OIL AS JOKES COME OVER HERE? WHAT, WHAT’S THE VERDICT HERE? BECAUSE
YOU’RE A PHILLY GIRL. I’M LIKE WATCHING WITH BOTH OF
THESE THINGS. THEY’RE LIKE CHEESESTEAK SPRING
ROLLS. THEY ARE SO GOOD AND YOU CAN
MAKE, IT’S EASY TO MAKE AT HOME.
ISN’T THAT DELIGHTFUL? AND YOU KNOW, I’M LITERALLY WALKING AROUND
WITH BOTH BOWLS, MATT ABDOO. AND IF YOU WANT TODAY’S RECIPE,
IF YOU WANT TO DO THIS, WE MADE
IT VERY EASY. YOU CAN SCAN THE QR CODE TO
ORDER THE INGREDIENTS IN JUST
ONE CLICK, THEN YOU SELECT ADD INGREDIENTS
TO THE CART, THEN SCHEDULE A PICK UP OR
DELIVERY IS VERY EASY. SO PLAY ALONG AT HOME IF YOU
WANT TO EAT MATT, IT’S GOOD TO
SEE YOU, BUDDY. CONGRATULATIONS. THANK YOU VERY
MUCH ABOUT THE COOKBOOK BECAUSE
FINALLY BOOK IS HERE. THAT’S RIGHT. EXCITING. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL UH
BECAUSE WE, WE BARBECUE IDEAS AND TIPS ALL THE TIME,
DIDN’T YOU WRITE? A BLURB AND
MATT’S BOOK. HE SURE DID. WHAT DO YOU LOVE ABOUT THE
COOKBOOK? UH, IT’S, IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT
WE REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT. EVERYBODY COULD COOK FROM THE
BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE GUY TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO, WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE CAN. PERFECT. I TEASED THE SECOND BY SAYING
YOU’RE GONNA FIND SOME MEATS
THAT ARE A LITTLE LESS EXPENSIVE TO USE.
WHAT DO WE GOT TODAY? SO TODAY WE GOT A LITTLE TRI TIP
ACTION FOR YOU. IT’S A CUT OF SIRLOIN
FROM THE BOTTOM PART OF THE
SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT.
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR. SO ONCE YOU SLICE IT NICE AND
THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH? OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GONNA BE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRAIN OF GARLIC AND A LITTLE BIT OF DRIED
ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF. SO YOU CAN USE IT ON ANY KIND OF
STEAK, CHICKEN POULTRY, UH PORK.
IT’S DELICIOUS. IT’S JUST A REALLY SIMPLE ALL
PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP,
WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU HAVE IN YOUR
PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB, SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. I GOT A COOKING CHEF. ARE YOU GONNA EAT BOTH SIDES? SO FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE BY ALL MEANS HAVE SOME
FUN WITH IT. AND DO YOU HAVE TO SMOKE IT
BECAUSE YOU DON’T, THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO. IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO, SO THAT EXACTLY TO GET THAT NICE
AND LOW CENTER COOKED. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE,
YOU COULD ABSOLUTELY TAKE IT AND JUST
ROAST IT OFF IN YOUR OVEN. NO
PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE, YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. WHAT’S THIS MEDIUM RARE? WHAT DO YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM, UH NO,
FOR MEDIUM RARE. I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY, IT’S
GONNA CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO, IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. WE’RE GONNA MARK IT UP ON THAT GRILL. GET THOSE
BEAUTIFUL TARMACS THAT ARE
HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI SAUCE, HOT POD. OH, YES, THE BEST. SO WE’RE JUST
GONNA TAKE SOME PARSLEY AND CHOP
IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT SOME MORE PARSLEY CILANTRO WITH THAT. ABSOLUTELY. CILANTRO IS GREAT TO
IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKES, OREGANO,
PUT THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON AND YOU HAVE THE PERFECT,
PERFECT. OH MY GOD. IT’S THE
BEST THING EVER. AND THEN WE’RE JUST GONNA TAKE
THE STEAK. AND WHAT I LOVE ABOUT
TRI TIP IS THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S MY LOVE. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE
PEOPLE THAT WANT A LITTLE BIT MORE ON THE MEDIUM
RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH, VIBRANT FAT MEATY FLAVOR TO IT THAT JUST GET IT CRACK. I LOVE IT. I LOVE IT. WELCOME TO TODAY. ALL DAY, ALL
DAY, TODAY, ALL DAY, ALL DAY. THIS IS A LONG WAY OF ASKING WHO’S YOUR FAVORITE CHARACTER YOU’VE EVER PLAYED THE UNICORN? YOU GOTTA HAVE THE UNICORN. WHAT IS SHE RIGHT THERE? THAT’S WHY YOU’RE SAYING ALL
THIS NICE STUFF YOU GAVE ME THE
LOOK, SORRY TO DISTURB YOUR DAY. EVERYONE’S MAD AT YOU WILLIE.
BETTER MAKE THIS FAST. I DON’T
WANT THE RAP UNA WHEN I SEE YOU. I ALWAYS THINK I
WONDER WHAT HIS QUOTE WOULD BE. GIVE US SIX MINUTES AND WE’LL
ASK AS MANY QUESTIONS AS WE CAN. WELCOME TO COLD CUTS, PORK, CUT,
COLD CUT. HI BUDDY CAL, COOKING WITH ME. LET’S GO
BABYSIT. IT’S CALLED PARENTING.
WHAT WAS THE FIRST BOOK? YOU REMEMBER LEVI HEART SMART TODAY WITH SIMPLE
EXERCISES TO STRENGTHEN YOUR
HEART. MAKE THE MOST OF YOUR BEACH
DAYS. IT’S ALL ABOUT THE TRACK. NOW, HOW GOOD THEY LOOK. I NOW PRONOUNCE YOU HUSBAND AND
WIFE THE THIS MORNING. A STORY OF PEOPLE
HELPING PEOPLE. YOU RECEIVED TONS OF LETTERS
FROM PEOPLE WHO HAVE BEEN
INSPIRED. LET’S DO THE WEATHER. OK. ALL YOU GOT TO SAY IT’S
COLD, IT’S WARM, IT’S RAINING, IT’S SNOWING.
THAT’S IT. ONE OF OUR MOST
FAVORITE FRANCHISES EVER. AMBUSH MAKEOVER. IT DOESN’T LOOK YOU IN A COOK OFF. I WILL AND YOU GUYS
WILL DEFINITELY WIN SOMETHING TODAY ALL DAY, ALL DAY, ALL DAY. WELCOME TO TODAY, ALL DAY. WE ARE SO EXCITED TO GET STARTED
WITH COOKING AND TODAY FOOD. BUT BEFORE WE DO, BEFORE WE DO
THAT, WE’RE JUST GONNA TAKE ONE
SECOND AND SHOUT OUT OUR NEW EXECUTIVE
PRODUCER, TALIA IS IN THE HOUSE. WE JUST WANNA
SAY, HEY, WELCOME TO. IT’S YOUR FIRST DAY OF SCHOOL, NATALIA. WE’RE SO WE’RE HERE. SHE’S HERE. YOU KNOW
WHO ELSE? WE’RE SO HAPPY TO HAVE
IT. WELL, SHE’S NOT AT THE RANCH HANGING
OUT WITH HER FAMILY OR FILMING EPISODES OF HER HIT
FOOD NETWORK SHOW, REID DRUMMOND IS BUSY COMING UP
WITH EASY AND DELICIOUS MEALS FOR YOU AND
YOUR FAMILY. SHE’S THE STAR OF THE PIONEER
WOMAN AND A BEST SELLING AUTHOR
OF SEVEN COOKBOOKS. HER LATEST IS CALLED THE PIONEER
WOMAN COOKS. SUPER EASY. IT’S 100 AND 20 SHORTCUT RECIPES
FOR DINNERS, DESSERTS AND MORE. WE’VE MISSED YOU. SO I JUST FEEL LIKE I’M SEEING OLD
FRIENDS AND IT’S JUST SO HAPPY.
I’M SO HAPPY TO BE HERE. OK. FIRST OF ALL, WE HAVE TO
SAY, CONGRATULATIONS, YOUR
DAUGHTER GOT MARRIED. MY THANK YOU. HOW WAS THAT? IT WAS SO MUCH FUN. I MEAN, IT
WAS, WE DID IT ON THE RANCH,
WHICH WAS A CRAZY IDEA. WE SORT OF BUILT THIS HUGE TENT
OUT THERE, BUT IT WAS, THAT’S FINE. AND THE, THE GREAT THING IS
THERE WAS A LOT OF WORK, BUT THE DAY OF WE WERE JUST ABLE
TO LET THE PROCESS HAPPEN AND
ENJOY IT. IT WASN’T STRESSFUL. YOU DIDN’T DO ANY COOKING FOR IT, DID YOU? I WAS GONNA SAY REHIRES BECAUSE THAT’S WHY I WAS
ABLE TO RELAX AND HAVE FUN TO WATCH YOUR HUSBAND WALK HER
DOWN THE AISLE. WE KNOW HE’S BEEN RECOVERING
FROM AN ACCIDENT. IT MUST HAVE
BEEN SPECIAL. IT WAS WONDERFUL. I MEAN IT WAS A SEE THAT’S MY FAVORITE PICTURE OF
THE TWO OF THEM. HE WAS A LITTLE
STIFF. THEN HE’S, HE’S DOING MUCH
BETTER. HE’S ON HIS HORSE TODAY.
SO EVERYTHING IS GREAT ON THE HORSE. OH MY. OK. SO NOW THAT HODA HAS EATEN A
WHOLE CHOCOLATE WAS MAKING FUN OF YOU. I DON’T
APPRECIATE THAT. THANK YOU, JEN. YOU. IT WAS REALLY QUIET AND THEN ALL
OF A SUDDEN THE CAKE WAS GONE BUT YOU SHOULD SEE WHAT SHE DOES
TO CHIPS. OH, WELL, YOU KNOW YOU HAVE THE REST OF THE DAY TO
WORK IT OFF RIGHT AFTER THE CAKE. I THOUGHT IT
WOULD BE GREAT TO MAKE SOME
VEGETABLES. SO I’M GONNA DO A SHEEP PAN GNOCCHI DINNER AND WHAT I LOVE
ABOUT IT. MY COOKBOOK REALLY? I’M NOT AFRAID TO USE SHORTCUT
INGREDIENTS. SO MY FAVORITE INGREDIENT IS,
THIS IS STORE BOUGHT M AND IS THIS FROZEN OR YOU JUST, IT’S ACTUALLY SHELF STABLE,
BELIEVE IT OR NOT. SO YOU CAN THROW IT IN THERE. IS THIS A JOKE? WHAT YOU JUST
DID? YOU JUST DUMPED EVERYTHING
ON THE SHEET? I THOUGHT YOU HAD TO BOIL IT. NO,
NO, NO, NO, BECAUSE WE’RE GOING
TO ROAST IT. SO THEN I’VE GOT YES, PESTO. I’M GOING TO MIX IT
WITH OLIVE OIL. I’M TRYING NOT TO GET PESTO ON
YOU. SO I MOVE IT AWAY FROM YOUR. CAN YOU BUY THE PESTO OR DID YOU
MAKE THEM? NO, NOT THE PESTO. SO
YOU LIKE EVERYTHING. SO SHE’S SPEAKING OUR LANGUAGE. YEAH, I MEAN DURING THE PANDEMIC, YOU
KNOW, I KIND OF BURNED OUT ON COOKING
A LITTLE BIT BECAUSE THERE WERE
SO MANY KIDS AROUND. SO THAT’S IT BECAUSE PESTO IS SO
FLAVORFUL. IT HAS GARLIC AND YOU
KNOW OIL, THE PAN DID YOU ALREADY? YOU HAVE TO BECAUSE THERE’S
PLENTY OF OLIVE OIL IN THE PESTO
MIXTURE. SO BASICALLY AROUND AND THEN LOOK HOW
BEAUTIFUL IT LOOKS WHEN YOU HAVE TO PULL IT OUT OF THE. SO I LIKE TO DO A LITTLE HELP ME AND GRAB SOME PARMESAN SHAVINGS. I LOVE EVERYTHING ON ANYTHING. YOU KNOW WHAT I USED TO MAKE MY
OWN BY JUST REDUCING BALSAMIC
FOR HOURS IN THE HOUSE WOULD SMELL
LIKE VINEGAR AND MY KIDS WOULD
BE LIKE, WHY DID YOU HAVE TO? THIS IS KIND OF CRISPY. IT’S
DELICIOUS, ISN’T IT? AND SEE HOW ALL THE VEGGIES GOT
BEAUTIFUL COLOR. IT’S SUCH AN EASY MEAL AND I
WOULD TOTALLY JUST EAT THIS. BUT WE COULD DO THIS TOO, WHICH IS HUGE. LOOK AT WHAT
WE DID PUT IT IN THE OVEN TO BASIL AND I’M SO LAZY. I DON’T EVEN
WANT TO CHOP BASIL. LET ME JUST THE WAY WE HAVE ANOTHER RECIPE. HONESTLY. SHEET PANS ARE KIND OF
MY THING. I LOVE THEM. THEY’RE,
THEY’RE JUST, I GET NERVOUS IF I DON’T HAVE 20
READY TO GO AT ALL. SO THIS IS A SHEEP PAN SALAD. AND I LOVE THIS CONCEPT BECAUSE
YOU BASICALLY ROAST ANY VEGGIE
YOU WANT. IT’S, IT’S THE SQUASH TIME OF
YEAR. SO THIS IS A MIXTURE OF
CUBED BUTTERNUT SQUASH AND DELICATUS. DO YOU EVER PUT IT ON TOAST, MASH, MASH THAT THIS IS WHAT IT LOOKS LIKE. AND IT’S
BASICALLY KIND OF AN HEIRLOOM
TYPE OF SQUASH. BUT THE GREAT THING IS YOU CAN
EAT THE SKIN, IT GETS REALLY
TENDER. SO BUTTERNUT, IT CAN BE A LITTLE
BIT TOUGH, NOT VERY DRIZZLE. AND THEN WE’RE GOING TO DO
ANOTHER ROASTED VEGETABLE
SITUATION, SALT AND PEPPER. ITALIAN SEASONING AND THEN JUST, BUT HERE’S WHAT’S FUN ABOUT IT. SO, ROAST IT AND IT’S LIKE 4 50
25 30 MINUTES AND LOOK HOW GORGEOUS. SO THAT’S
DELICIOUS ON ITS OWN. BUT I
BUILD A SALAD OUT OF THIS. YOU MAKE YOUR OWN DRESSING TOO,
DON’T YOU? WELL, SOMETIMES, SOMETIMES I
DOCTOR OUT BOTTLED DRESSING. SO, BUT I’M USING THE ROASTED
VEGETABLES AS A BASE FOR A
SALAD, ISN’T IT GOOD? AND THE DRESSING IS TA MUSTARD LEMON JUICE, OLIVE
OIL, HONEY. AND THEN ISN’T IT? PRETTY 10 PLUS PLUS PISTACHIO, PISTACHIOS, POMEGRANATE, POMEGRANATE. IT’S PRETTY AT CHRISTMAS AND THEN GOAT CHEESE, WHICH HODA DOESN’T LOVE YOU. HODA LIKES IT. IT JUST DOESN’T LOVE
HER. THANK YOU. SO, THERE’S A LOT ABOUT HODA. ANYWAY, THANK YOU SO MUCH FOR THESE
RECIPES. HEAD TO DAY.COM/FOOD
AND FOR RES NEW BOOK. IT HAS RECIPES JUST LIKE THIS
ONE. HEAD TO DAY.COM/SHOP. I
PREDICT A BEST SELLER FINALLY, AFTER ALL OF THOSE
TEASES, THE RE DRUMMOND HAS MADE IT ALL THE
WAY FROM HER RANCH IN OKLAHOMA. ARE YOU NEAR
BLAKE’S RANCH IN OKLAHOMA? NOT SO MUCH, BUT YOU KNOW, WE’RE IN THE SAME STATE. WE KNOW EACH OTHER WHEN I WAS
THERE MARRYING HIM AND GWEN, I WOULD HAVE STOPPED BY YOUR
RANCH 25TH WEDDING ANNIVERSARY. I
COULD HAVE RENEWED YOUR VOWS. WELL, WE ALSO OUT WITH A BRAND
NEW COOKBOOK. IT’S CALLED SUPER
EASY. IT FEATURES MORE THAN 100 SHORT
CUT RECIPES, WHICH WE LIKE THE
SOUND OF THAT. ACTUALLY. LOTS GOING ON IN THE
RANCH IN OKLAHOMA. YOU LOOK
ABSOLUTELY STUNNING. YOU’VE GOT A DAUGHTER WHO JUST
GOT MARRIED. RIGHT. YES. HARD TO
BELIEVE. YEAH. AND YOU READ TO CELEBRATE YOUR
25TH ANNIVERSARY AND CARSON IS GOING TO DO YOUR RENEW
YOUR, THAT’S HARD TO BELIEVE. TOO. I KNOW.
I’M ONLY 29. I DON’T KNOW HOW I CAN LOOK AT WHAT HAPPENED DURING COVID. ALL I DID WAS EAT
AND DRINK AND NOT WORK OUT AND
LISTEN. SAME. I WAS WEARING PANDA PANTS THIS TIME LAST YEAR. I DON’T KNOW IF YOU REMEMBER. BUT, BUT, UH, YEAH, I JUST, YOU
KNOW, THE WEDDING WAS A GREAT
INSPIRATION AND MOTIVATION. BUT THEN ONCE I STARTED KIND OF
EXERCISING MORE AND GETTING
HEALTHIER, IT FELT SO GOOD THAT I JUST KEPT
GOING. SO I’M, I’M KIND OF GLAD I’M
OVER THAT HUMP. AND NOW IT’S ABOUT JUST
MAINTAINING AND, AND I DON’T KNOW IF THESE DELICIOUS
RECIPES ARE GOING TO BE ON ANY
MAINTENANCE, BUT THEY ARE REALLY SMELL GOOD. SPEAKING OF MY WELLNESS JOURNEY,
LETS SEE SOME WITH CHEESE ALL OVER THEM. SO, YEAH, IT STARTS WITH
CHICKEN. YES. SO I’M GOING TO
MAKE TAOS. NOW, DO YOU KNOW WHAT TAOS ARE CARSON? YOU NEED TO KNOW? SO TAOS ARE JUST LIKE NACHOS BUT THEY’RE
MADE WITH TOTS. SO I, I BAKED SOME TOTS WITH A LITTLE CHILI, COOK SOME CHICKEN, ADD SOME CELERY. SO THESE ARE
BUFFALO CHICKEN TAOS, CELERY, GARLIC AND GREEN ONION.
DID YOU MAKE UP TAOS OR IS THAT A THING? I KNOW BUT SWEPT THE NATION YET. NOW, I’M KIND OF HOPING ON NACHOS. YOU CAN PUT ON TO IT ON TAOS. SO THEN OF COURSE BUFFALO SAUCE
AND THEN YOU JUST LET THIS
SIMMER. I STARTED WITH RAW CHICKEN BUT
YOU CAN DO ROTISSERIE CHICKEN TO
MAKE IT EASIER. SO SIMMER THAT UNTIL IT’S
LUSCIOUS. HAVE YOU CHANGED WHAT
YOU COOK NOW? BECAUSE OF YOUR SORT OF WELLNESS
JOURNEY? IS IT, DOES IT PUT YOU ON A DIFFERENT PATH? NO. AND YOU KNOW, THE THING IS,
IS I HAVE, I HAVE TEENAGE BOYS,
COLLEGE STUDENTS. UH, LAD. I KNOW. YEAH. COWBOY. AND SO I HAVE TO MAKE FOOD THAT
EVERYBODY LOVES. AND I DON’T, I’M NOT GOOD WHEN I
DENY MYSELF, YOU KNOW, WHOLE
CATEGORIES OF FOOD. SO I’M JUST KIND OF LEARNING TO
EAT. I LIKE TO SAY I EAT A RHODE ISLAND SIZE PIECE OF CAKE
INSTEAD OF A TEXAS SIZED PIECE. THAT’S THE BEST WAY YOU GET THE
FLAVORS AND THE TASTE, EVERYTHING IS GOOD. SO YOU PULL THE TOTS
OUT OF THE OVEN, THEY’RE
SEASONED. SO THEY’RE A LITTLE BIT
ELEVATED. I KIND OF PUSH THEM INTO A PILE
PEPPER JACK CHEESE ALL OVER. I
MEAN, THIS, THIS IS WHAT RIGHT HERE. YEAH. AND THEN YOU
SPOON THE SAUCY CHICKEN ALL
OVER. AND SO YOU CAN DO GROUND BEEF AND YOU KNOW, BLACK BEANS AND DO
SORT OF IS THE CHICKEN BECAUSE
IT’S HOT MELT. THAT CHEESE. ARE YOU PUTTING
THIS BACK IN THE BACK IN THE OVEN? SO YOU WANT TO MELT THE CHEESE LIKE
NACHOS. SO ALL THE CHEESE YOU
WANT MELTS? OH, HERE WE GO. YEAH. CHEESE. THE BUFFALO SAUCE. IT’S HARD. IT’S GOT A KICK. BUT DID YOU KNOW, REDHEADS CAN
TOLERATE UH SPICY FOOD MORE THAN
ANYTHING. THAT WAS GOOD. YOU LOVE IT INTO THE GENEALOGY OF THAT SOME OTHER
TIME. BUT BASICALLY YOU GARNISH WITH UH
BLUE CHEESE AND TO MAKE BLUE
CHEESE DRESSING. I JUST TAKE RANCH DRESSING AND
ADD BLUE CHEESE TO. IT’S VERY EASY. YOU CAN DO BOTTLED RANCH OR YOU CAN MAKE
YOUR OWN BUT NICE LITTLE
SHORTCUT. SO THIS IS WHAT, THIS IS WHY MY
TEENAGE BOYS LOVE ME. THAT IS DELICIOUS. THIS IS GONE. I MEAN, WHAT’S EATEN A WHOLE BUNT CAKE? WE HAVE NOT STARTED THE CAKE SEGMENT YET. HEY, TAKE A BREATH. NO
ONE’S MISSED THESE EATING
SEGMENTS. MORE THAN HO SO GOOD. REMEMBER RHODE ISLAND? NOT
TEXAS. SHE’S GOING STATE BY
STATE. ALL RIGHT. WELL, THAT DOES BRING
US TO OUR CHOCOLATE CAKE. NOW THIS IS YOUR SECRET RECIPE,
RIGHT? OK. YES. SO CONFESSION. MY TOP SECRET INGREDIENT IN MY
TOP SECRET CAKE IS DARK
CHOCOLATE CAKE MIX. OK. AND LISTEN, I HAD MY HOUSE FULL
OF HUMANS DURING THE PANDEMIC
AND LARGE SIX, YOU KNOW, 6 FT FIVE HUMANS AND
FOOTBALL PLAYERS. AND I HAD, I WAS MAKING SO MUCH FOOD
THAT I WAS ABOUT TO LOSE MY
RELIGION. I, EVERY DAY I WAS JUST LIKE, I
CAN’T DO IT ANYMORE. SO I’M NOT AFRAID TO WHIP OUT
THE CHOCOLATE CAKE. I DOCTORED
IT WITH UH YOU KNOW, BITTERSWEET
CHOCOLATE CHIPS JUST TO MAKE IT
A LITTLE BIT MORE RICH. BUT THE THING IS THIS IS THE
SECRET. IT’S A BOX CAKE. WELL,
THAT’S WHAT, YEAH, BUT THE THING IS I’M TOPPING IT
WITH GANACHE, WHICH IS HEAVY CREAM AND GOOD. THAT’S TWO INGREDIENTS. AND THEN IT
TURNS INTO THIS LUSCIOUS AND ARE THESE INSIDE OR IS JUST LIKE A TOPPING THING? SO, WELL, YOU CAN JUST EAT ONE IF
YOU LIKE. OK. YEAH. SO YOU MADE THE CAKE?
OH, WE’RE OUT OF TIME. OK. I REALLY
WANT TO AND THEN DRIZZLE, DRIZZLE. I DID
SPRINKLES ON TOP. BUT AFTER
HALLOWEEN YOU CAN TAKE CANDY ON TOP ON TOP. OH, WAIT A MINUTE TO SHOW IT. YOU LEFT OUT. AND ALSO SHE’S GONNA MOVE IN
WITH YOU. AND SHE, SHE’S
GIGGLING. SHE’S GIGGLING A LOT OVER THERE ON YOUR SHOW. THANK YOU. THANK YOU. ALL RIGHT, OF COURSE, YOU CAN FIND ALL THESE RECIPES
AT TODAY.COM/FOOD AND PICK UP A
COPY OF SUPER EASY AT TODAY.COM/SHOP THIS
MORNING ON TODAY FOOD LASAGNA
TWO WAYS WITH LAYERS OF PASTA MEAT SAUCE AND CREAMY
CHEESE LASAGNA IS ONE OF THE
ULTIMATE COMFORT FOODS, BUT GET READY FOR SOMETHING A
LITTLE NEW THIS MORNING. RE DRUMMOND A K A, THE PIONEER WOMAN HAS
CREATED RECIPES. THEY’RE GOING TO BECOME YOUR
FAVORITES. HER LATEST BOOK IS CALLED THE
PIONEER WOMAN COOKS, THE NEW
FRONTIER. GOOD MORNING. HI, SAVANNAH. IT’S
GOOD TO SEE YOU. YOU’RE DOING SOMETHING REALLY
DIFFERENT WITH LASAGNA, WHICH IS
RISKY. WELL, IT’S A LITTLE RISKY. BUT WHEN YOU SEE THESE RECIPES,
YOU WILL TOTALLY UNDERSTAND. I LIKE TO MATCH THINGS UP AND
YOU KNOW, YOU DON’T WANT TO MAKE LASAGNA
OVER AND OVER AND OVER. SO WE ARE GOING TO MAKE SHRIMP
SCAMPI LASAGNA ROLL UP. I LIKE IT, WHICH ARE AS GOOD
AS THEY SOUND. SO I COOKED SOME SHRIMP AND BUTTER
ONION GARLIC A LITTLE THYME AND CHOPPED IT UP. OK. SO I’M GONNA MAKE A SORT OF A
SHRIMPY CHEESY FILLING AND THIS
IS CREAM CHEESE, RICOTTA EGG AND PARMESAN. I MEAN, WHAT CAN YOU, WHAT COULD
POSSIBLY GO WRONG? I KNOW. I
MEAN, IT’S ALL SIGN ME UP. SO I’LL LET YOU STIR THIS
TOGETHER AND I’M GOING TO START ON THE
WHITE SAUCE. UM, MY NEW COOKBOOK HAS LOTS OF
FUN RECIPES LIKE THIS. YEAH, I
LIKE THAT. IT’S DIFFERENT. YEAH. BUFFALO CHICKEN QUESADILLAS, FOR
INSTANCE, I HAVE TWO TEENAGE
BOYS AT HOME. MY GIRLS GREW UP AND LEFT ME. YOU GOT THOSE BRUTES AT HOME? SO RUDE OF THEM. YOU STILL GOT
CHARLIE THE DOG. WELL, CHARLIE’S NOT WITH US
ANYMORE BUT I HAVE, I HAVE
WALTER WALTER AND I HAVE A COUPLE OF
OTHER LITTLE BASSETS RUNNING
AROUND. THE WHOLE CREW OVER THERE IS
LIKE, OH, NO, IT’S OK. CHARLIE LIVES
ON, IN HIS BOOKS. WE READ HIS BOOK ALL THE TIME.
OH, I LOVE HEARING THAT. OK. SO I STARTED IT. SO THAT’S ALL. START TOGETHER AND I AM MAKING
JUST A BEAUTIFUL WHITE SAUCE AND
IT’S, I STARTED WITH THE ROE AND IT
HAS CREAM AND MILK AND SO YOU COOK AND COOK AND
COOK UNTIL YOU’RE TRYING TO
THICKEN IT UP. RIGHT? THICKEN IT UP. IS THAT THICKEN UP OR NOT
REALLY? THIS LOOKS GREAT. THIS ISN’T QUITE THERE BUT I
HAVE, I HAVE TO FINISH. SO I’M GONNA HAVE YOU HELP ME
BUILD A ROLL UP. OK. THIS IS THE FILLING YOU JUST
STIRRED TOGETHER. TAKE ABOUT A GENEROUS THIRD CUP AND PUT IT ON THE END OF THE OH,
THIS HAS THE OK. THE WHOLE THING
IS IN HERE. SHRIMP ARE EVERYTHING AND THESE
ARE COOKED LASAGNA NOODLES. I COOKED THEM ABOUT HALF THE TIME THAT THE
PACKAGE SAYS AND THEN JUST ROLL IT UP. THAT’S
THE NAME LASAGNA. ROLL UPS. THEY’RE SO CUTE AND PRETTY
WELL. THEY ARE SO CUTE. OH, MY BI AND A LASAGNA. OH, GOOD POINT.
THAT’S EXACTLY WHAT IT IS. AND THEN I ALWAYS PUT THE SAME
SIDE DOWN. OF COURSE TO MAKE IT
LOOK PRETTY. I POURED THE WHITE SAUCE IN THE BOTTOM OF THE
DISH AND THEN I’LL LET YOU POUR THE REST OF IT. AM I OR AM I DRIZZLING? NO, POUR,
POUR THAT IN THERE? OK. YEAH. WHY NOT? LOOK AT THAT
CREAMY, GORGEOUS AND THEN TOP IT WITH
MOZZARELLA. AND YOU CAN SEE THE FINISHED
DISH RIGHT HERE WITH PARSLEY ON
TOP. THAT DOESN’T LOOK CRAZY
DIFFICULT. YOU KNOW, IT’S NOT MY DAUGHTER WHO LIVES
IN DALLAS NOW SAW MY NEW
COOKBOOK AND SHE SAID WHEN I COME HOME, WILL YOU MAKE
ME THE, YOU ROLL UP? SO I MEAN, WHY NOT LOOK AT IT? I WANT TO TASTE THAT. SO
THAT’S LASAGNA ONE WAY. AND THIS SHOCK ME LASAGNA SOUP.
I MEAN, IT’S, IT’S REALLY
SHATTER. OK. TELL ME, TELL ME I’M NOT. SO STARTED WITH GROUND BEEF SAUSAGE, UH ONION
GARLIC THYME, OREGANO. AND I
JUST COOKED IT AND THEN ADDED THAT AND JUST TURNED IT INTO A REALLY
DELICIOUS UH WHOLE TOMATOES, TOMATO PASTE, UH PARSLEY. AND YOU CAN SEE THE
WHOLE TOMATOES. I ACTUALLY LIKE TO LET THEM COOK
DOWN A LITTLE BIT AND THEN BREAK THEM UP BECAUSE
THEY’RE A LITTLE SOFTER. ANY TIME I TRY TO SQUEEZE THEM
WITH MY HAND. IT WINDS UP IN MY
EYE. THAT’S NOT FUN. OR ON MY SHIRT,
WHICH IS EVEN WORSE AND WORSE. SO YOU JUST, YOU GROUND UP THE, THE UH BEEF
AND THEN YES, THEN YOU PUT IN THE DRAIN
THE EXCESS FAT AND THEN TURN IT
INTO A BEAUTIFUL SOUP AND THEN I COOKED SOME BROKEN UP
LASAGNA NOODLES IS DOWN AT THE BOTTOM. IT IS. OH, SO WHAT ABOUT THE CHEESE? WHERE’S
THE CHEESE? OK. SO ONCE YOU
SIMMER AWAY THE SOUP. YEAH, THE NOODLES ARE PERFECT. I MAKE THIS LITTLE RICOTTA
DUMPLING MIXTURE AND ALL IT IS IS RICOTTA
PARMESAN SALT PEPPER BASIL AND
PARSLEY STIR IT TOGETHER AND THEN WHEN YOU SERVE UP THE SOUP, YOU JUST PUT LITTLE DOLLOPS
RIGHT IN THE MIDDLE AND IT’S
JUST IF THE SOUP IS REALLY PIPING HOT
RICOTTA DUMPLING KIND OF MELT. CAN I COME OVER TO YOUR HOUSE, WHAT WE MAKE THERE BECAUSE IT
SOUNDS FAB BRING YOUR KIDS AND PUT THEM TO WORK ON THE R I LOVE IT. I LOVE IT. THANK YOU SO
MUCH. IT’S WHICH ONE DO YOU LIKE? BUT I LOVE THE. SO IT’S CRAZY. WE’RE TORN. CAN YOU TELL I LIKE
GO FOR SOUP AND WELL, YOU KNOW
WHAT THOUGH? AND THEN YOU GET THE SHRIMP ON THIS ONE. THAT’S THE THING. AND ALL THAT
SHRIMP SCAMPI FLAVOR IS IN THERE. LASAGNA. THAT’S NEXT LEVEL. YOUR WIFE
LOVES YOUR SHIT. I GET BORED REALLY EASILY. I, I HAVE TO HAVE SOME FUN IN THE
KITCHEN. THANK YOU SO MUCH. I KNOW YOU’RE COMING BACK FOR
THE FOURTH HOUR. MORE FOOD. YOU CAN FIND ALL OF THESE
RECIPES AT TODAY.COM/FOOD AND
FOR MORE ON RES BOOK, GO TO TODAY.COM/SHOP. YOU CAN BUY IT THERE. THANK YOU.
HONEY, SHE’S A NEW YORK TIMES, BEST
SELLING AUTHOR. SHE HAS 3 MILLION INSTAGRAM
FOLLOWERS AND SHE’S A STAR OF THE HUGELY POPULAR FOOD
NETWORK SHOW. IT’S CALLED THE PIONEER WOMAN. AND SOMEHOW SHE’S ALSO MANAGED
TO FIND TIME TO PUT TOGETHER A NEW COOKBOOK CALLED
THE PIONEER WOMAN COOKS. THE NEW FRONTIER, WHICH FEATURES A COUPLE OF
RECIPES THAT WE’RE GONNA BE
MAKING TODAY. AND SHE TOOK ALL THE PHOTOS FOR
THE BOOK. OF COURSE, SHE DOES
EVERYTHING SHE DID THAT TOO. MY CAMERA IS A
MESS. MY CAMERA’S STICKY ALL OVER IT. SO SHE’S GOT ROAST CHICKEN FOR
US. LOOK AT THIS. YES. I, I’M SO
HAPPY TO COOK YOU BOTH. I’M A BIG FAN OF BOTH
OF YOU. WE LOVE YOU FOR HAVING ME SO I CAN’T
COOK. YEAH, ME EITHER. BUT YOU’RE BASED IN OKLAHOMA AND
YOU JUST DO YOUR EVERYTHING FROM
YOUR HOME PRETTY MUCH. WE, WE FILMED THE SHOW AT OUR
GUEST LODGE, SO AT LEAST THEY DON’T HAVE TO
TRIP OVER MY TEENAGER’S LAUNDRY,
YOU KNOW, DIRTY SOCKS. AND I REALLY, I WAS TELLING HER
THAT MY DAUGHTER CHRISTINA IS
LIKE, SHE IS THE MOST INCREDIBLE
WOMAN. I, HER VOICE PUTS ME TO SLEEP. I
WATCH HER LIFE IS IDYLLIC. MY VOICE PUTS MY HUSBAND TO
SLEEP TOO. ALL RIGHT. SO WE’RE MAKING TO THIS. YES, I JUST WANT TO
SHOW YOU MY FAVORITE WAY TO
ROAST CHICKEN. I’M WEARING GLOVES JUST FOR THE
SPATCH COCKING. SO, DO YOU KNOW WHAT SPATCHCOCK
CHICKEN IS? SO, IT’S SUPER EASY. BASICALLY, YOU HAVE TO PUT ON
GLOVES, CUT THE BACKBONE OUT, WHICH IS JUST SNIP ON EITHER
SIDE. THAT’S THE UNPLEASANT PART. BUT THEN YOU SPLAY IT OUT. AND
THE WHOLE POINT IS TO KIND OF, THE WHOLE POINT IS TO GET IT AS
FLAT AS POSSIBLE. YOU CAN USE YOUR PALM AND KIND
OF PUSH. BUT THAT WAY A CHICKEN THAT
WOULD NORMALLY TAKE A LOT LONGER
TO ROAST JUST TAKES, UH REALLY A FRACTION
OF THE TIME. SO THEN YOU WIND UP WITH UH A BEAUTIFUL ROASTED
CHICKEN. SO, WHAT I LIKE TO DO IS MAKE
SORT OF AN HERB DRESSING AND IT’S JUST A SIMPLE OLIVE
OIL. HERBS, CUT SOME BABY GOLD POTATOES IN HALF AND JUST
TOSS THEM IN THE HERB MIXTURE. HOW LONG DOES IT TAKE YOU TO MAKE?
YOU WANNA HELP ME? JUST KIND OF
SHATTER THEM AROUND AND THEN YOU BRUSH THE SAME
MIXTURE ON THE CHICKEN. IS THIS A PAN OR IS THIS? IT DOESN’T HAVE TO BE BECAUSE
THE CHICKEN HAS SO MUCH UH
BEAUTIFUL GREASE AS IT COOKS. SO JUST REALLY ABOUT 30 MINUTES TOTAL, YOU START WITH A HIGH HEAT AND
THEN LOWER IT AND THEN LOOK WHAT YOU WIND UP
WITH HALFWAY THROUGH. I ADD CHERRY TOMATOES AND
ZUCCHINI AND THEN PUT IT BACK IN AND
FINISH IT UP AND YOU HAVE THIS
BEAUTIFUL ROASTED CHICKEN, WHICH I LIKE TO SERVE AS ROASTED
CHICKEN. BUT I ALSO LIKE LEFTOVER ROASTED
CHICKEN. YES, THIS IS YOUR PERFECT MEAL. THAT’S RIGHT. THAT IS, I MEAN, I LIKE FRENCH FRIES BUT
WE’RE NOT HAVING THAT. BUT I’M
SORRY, MARIA, I SHOULD NOT, WE’RE NOT ALLOWED TO EAT
THAT. I THINK ROASTED CHICKEN IS
THE PERFECT FOOD AND YUMMY. IT’S GOOD FOR WEEKNIGHT
FAMILY MEALS. BUT ARE YOU SURPRISED AT HOW
YOU’RE COOKING? YOUR PASSION HAS TURNED INTO
THIS INCREDIBLE SUCCESS? WELL, YOU KNOW, I THINK YOU
NAILED IT JUST PASSION. IF YOU, IF YOU ARE PASSIONATE
ABOUT WHAT YOU DO IT, CAN YOU TAKE YOU IN DIRECTIONS. YOU NEVER THOUGHT YOU’D, YOU’D GO IN AND THAT’S UM I’VE
HAD SO MUCH FUN WITH PIONEER WOMAN BECAUSE
IT STARTED AS BLOGGING. SO COME AROUND. UM AND I WANNA SHOW YOU WHAT YOU
CAN DO WITH THE CHICKEN IF YOU DON’T WANT TO SLICE IT UP
AND SERVE IT AS ROAST CHICKEN, SO YOU CAN SHRED IT, WHICH IS MY
FAVORITE THING IN THE WORLD. SO I’M GONNA MAKE A BEAUTIFUL
CHICKEN AND WILD RICE SOUP SOUP ONION CELERY AND CARROTS. AND THEN I’M GONNA DEGLAZE WITH
SOME WHITE WINE, WHICH I LOVE IN
ANY SOUP. IT JUST ADDS BEAUTIFUL FLAVOR
AND IT’S GETTING TO BE SOUP
WEATHER OUT THERE. FINALLY. DID YOU HAVE A HOT
SUMMER HERE? LIKE WE DID, WE HAD A SHIRT. IT SEEMED TO GO ON FOREVER AND
THEN ADD SOME FLOUR JUST TO THICKEN IT UP AND THEN YOU’LL
COOK THIS FOR A BIT AND THEN IT’S NO. SADLY, NO. MY DAUGHTER PAIGE LOVES TO COOK
AND SHE’S A GREAT COOK. THE REST
OF MY KIDS LOVE TO EAT. SO, UH WELCOME TO MY PLIGHT, BUT
I LOVE TO COOK. AND SO IT’S,
IT’S UH CHICKEN CHICKEN STOCK AND THEN WATER. AND THIS IS SO EASY. WILD RICE.
IT’S OH, I DIDN’T KNOW IT WAS
THAT COLOR. YEAH, IT’S NOT THE MIX THAT YOU
BUY IN A BOX. IT’S REAL WILD
RICE. UM MINNESOTA HAS, HAS WILD RICE
THAT KIND OF COMES FROM
MINNESOTA AND THEN YOU BASICALLY COOK IT
UNTIL THE RICE IS DONE AND LOOK
HOW BEAUTIFUL IT LOOKS. AND THEN YOU ADD THE CHICKEN IN,
OBVIOUSLY. UM, AND I LIKE TO KIND OF CREAM IT
UP A LITTLE BIT. I MEAN, I, I CAN’T THINK OF MANY DISHES
THAT I MAKE THAT AREN’T MADE
BETTER WITH A LITTLE CREAM. SO YOU CAN ADD A LITTLE OR A LOT
AND THEN LET IT SIMMER SOME MORE
WITH SOME AROMATICS, SAGE AND ROSEMARY AND THYME. AND THEN I LOVE TO ADD KALE ALSO TO THE SOUP. YEAH. AT THE END, THAT KIND OF AT THE END YOU JUST LET
IT SIMMER IN THE LAST FEW MINUTES.
TELL US WHAT THIS PASTA
SITUATION IS. OK. SO AGAIN, WHAT YOU CAN DO WITH
THE LEFTOVER CHICKEN IS MAKE A CHICKEN SPAGHETTI
CASSEROLE AND IT’S, I THINK CASSEROLES ARE JUST THE
ULTIMATE COMFORT FOOD. AND THIS HAS MUSHROOMS AND A
LITTLE BIT OF WINE, OF COURSE.
SO IF YOU CAN SPATCHCOCK A CHICKEN, YOU CAN DO ANYTHING IN LIFE THAT WE NEED A T SHIRT THAT SAYS
THAT. BUT REALLY YOU CAN MAKE SOUP AND
CASSEROLES, ENCHILADAS. THIS WAS, THESE WERE ALL
DELICIOUS, AWESOME MEALS. I MEAN, THEY SEEM EASY ENOUGH,
TOO, VERY EASY. IF IT’S NOT
EASY, I WON’T DO IT. THAT’S GOOD FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD AND FOR
MORE ABOUT REECE’S COOKBOOK, GO
TO TODAY.COM/SHOP YOU KNOW HER, YOU LOVE HER RE
DRUMMOND. SHE IS KNOWN AS THE
PIONEER WOMAN. AND TODAY SHE’S SHOWING US TWO
EASY RECIPES FOR A FAMILY FEAST.
YOU’VE GOT A, A SIMPLE EASY PASTA RECIPE.
WHAT ARE WE COOKING? YES. SO I AM SO INTO SHORTCUT,
HOMEMADE RAVIOLI. AND WHAT MAKES IT SHORTCUT IS
THAT I USE WONTON WRAPPERS. SO THESE ARE JUST IN THE STORE AND I MADE A LITTLE MIXTURE OF
RICOTTA PARMESAN SALT PEPPER,
LEMON ZEST. AND I JUST PUT A LITTLE, I CAN’T GET TOO CLOSE TO YOU
GUYS BUT PUT A LITTLE DOLLOP IN THE MIDDLE OF
THE WONTON WRAPPER. AND THEN I JUST TAKE MY CLEAN FINGER AND RUB A LITTLE EGG, WASH
AROUND THE EDGE AND THEN TAKE A SECOND WONTON
WRAPPER AND PUT IT ON TOP LINE UP THE
EDGES AND THEN YOU JUST WANT TO PRESS
IT TOGETHER. OOPS, I GRAB THREE. THAT’S OK. I’M DOING THIS ON THE FLY AND THEN JUST FORCE ALL THE AIR
OUT. AND HONESTLY, IF YOU CAN’T MAKE, MAKE HOMEMADE
PASTA DOUGH OR YOU DON’T HAVE
TIME. THIS IS SUCH A GREAT SHORTCUT AND THEN YOU JUST CAN GET AN
ASSEMBLY LINE WITH YOUR KIDS. MAKE AS MANY OF THESE AS YOU
WANT AND THEN JUST DROP THEM INTO
SALTED WATER ONE BY ONE. AND
LOOK, I LOVE THOSE LITTLE PIECES OF RAVIOLI DELICIOUS AND READY TO GO. HEY, CAN WE, WE
ONLY HAVE A MINUTE BUT WE WANT
TO GET TO THAT DESSERT. THAT WHAT IS IT? THE ICE BOX CAKE. YEAH. BLACKBERRY ICE BOX CAKE. SO THE
FROZEN POUND CAKES THAT WE ALL
KNOW AND LOVE. I SHAVE THE TOP OFF, CRUMBLE IT
INTO CRUMBS. POUR IN BUTTER VERY EASY. AND THEN JUST PUT
THIS ON THE STOVETOP, TOAST THE
CRUMBS AND THEN THE CAKE THAT’S LEFT
YOU SLICE THE CAKE INTO THREE
SLICES LENGTHWISE. I ALREADY STARTED A LAYER AND
IT’S CAKE, A MIXTURE OF JAM, BLACKBERRIES
AND LEMON JUICE AND LEMON ZEST. IT’S SO FUN TO USE A FROZEN
POUND CAKE BECAUSE THEN YOU CUT
THAT WHOLE, YOU KNOW, LOOKS SOMETHING I COULD MAKE. WE’RE HAPPY YOU JUST, IT KIND OF LIKE LASAGNA JAM CREAM. WE LOVE YOU, WE LOVE YOU. WE
CAN’T WAIT FOR YOUR BOOK TO COME
OUT. THANK YOU FOR COOKING FOR US. UH
YOU CAN CHECK OUT HER RECIPES AT
TODAY.COM/. IT IS ONE OF THE LONGEST RUNNING
FOOD SHOWS ON THE FOOD NETWORK.
FOLKS LOVE WATCHING THE UP AND COMING CHEFS. BEAT
BOBBY FLAY OR AT LEAST THEY TRY
TO. HE’S INVITED SOME FELLOW
CELEBRITY CHEFS TO GIVE IT A GO
ON HIS NEW SHOW. BEAT BOBBY FLAY HOLIDAY THROW
DOWN. AND TODAY BOBBY’S GONNA THROW
DOWN IN OUR KITCHEN WITH SOME
CHICKEN PARM. EVERYBODY LOVES CHICKEN PARM.
BOBBY. GOOD TO SEE YOU, MAN.
THANK YOU SO MUCH. SO, SO GOOD TO BE HERE. UM IT’S
HOLIDAY SEASON. IT IS. DO YOU, DO YOU COOK A BIG TURKEY
FOR THANKSGIVING? I DO, I DO.
THANKSGIVING IS MY, UM, IT’S MY FAVORITE DAY OF THE
YEAR. ACTUALLY, I’M GONNA BE
HERE NEXT WEEK. UH THERE’S GONNA BE A LOT OF FOOD
IN THIS PLACE. I’LL DO THAT. OK. SO WE’RE GONNA MAKE CHICKEN
PARM. THIS IS A DISH. OBVIOUSLY, I, I CALL THIS
CHICKEN PARMIGIANO AS OPPOSED TO
CHICKEN PARMESAN. IT’S A LITTLE BIT CLEANER
VERSION OF, OF THE CLASSIC. AND I JUST PUT THIS ON MY MENU
UH IN, IN AMALFI, IN LAS VEGAS. OK. SO A COUPLE OF
THINGS YOU LOOK LIKE YOU’RE NOT
GONNA COOK. YOU GOT YOUR HANDS IN YOUR POCKET. YOU WANNA DO
THIS? SO, THE CHICKEN CUTLETS? OK.
THIS IS, THIS IS CLASSIC. SO, UM, FLOUR, EGGS, BREAD CRUMBS.
AND SO YOU SET UP A DREDGING
STATION. YOU SEASON EVERY SINGLE, UM, ON THE PART OF IT. YES. EXACTLY. BECAUSE
OTHERWISE IT’S BLAND. SO YOU GO,
SO, THE, SO THE FLOUR TO THE EGG IS THAT BAD? NO, NO, YOU’RE
DOING GREAT. YOU TELL THAT WILLIE COOKS IN THERE. OK. AND THEN, AND THEN, AND THEN
THE EGGS HOLD ON TO THE PANKO
BREAD CRUMBS. EXACTLY. AND THEN YOU LET THAT SIT THERE
FOR A SECOND AND WE JUST PUT IT
IN THE OIL. I’M ACTUALLY USING AVOCADO OIL
MORE THESE DAYS THAN CANOLA OIL. AND I MEAN, THEY SAY IT’S BETTER
FOR YOU. SO I SAY, OK, WHY NOT? OK. SO ARE PEOPLE LAUGHING AT MY
COOKING? I THINK I’M DOING GREAT. I DON’T
KNOW. WHAT ARE THEY LAUGHING AT YOUR HANDS? DIRTY? OK. SO YOU WANNA MAKE
SURE IT’S YOUR HANDS. SO, SO EVERY, EVERY CULTURE HAS
THEIR OWN VERSION OF CHICKEN
CUTLET, RIGHT? SO WE HAVE UM I’VE LOST THEM. THANKS FOR
COMING. I’M WITH YOU. OK? SO THEN WE, SO EVERY, EVERY
CULTURE HAS THEIR VERSION OF
CHICKEN CUTLET. OBVIOUSLY, THIS IS SORT OF AN
AMERICAN ITALIAN VERSION. WE’RE GONNA MAKE TOMATO SAUCE. I HAVE THREE INGREDIENTS IN MY
TOMATO SAUCE, ONIONS, GARLIC,
AND THEN SOME, AND SOME CRUSHED, CRUSHED
TOMATOES. AND I LET THIS COOK FOR ABOUT 45
MINUTES. YOU CRUSH THEM FIRST, YOU LET IT COOK FOR ABOUT
25 MINUTES. SO THEY SOFTEN AND THEN I CRUSH THEM WITH A
POTATO MASHER. SO IT ACTUALLY
HAS TEXTURE AND THEN I PUT LIKE A LITTLE
SUGAR. THIS IS VERY
CONTROVERSIAL. SOME PEOPLE SAY DON’T EVER PUT
SUGAR IN YOUR TOMATOES. BUT YOU KNOW WHAT IF THEY’RE
ACIDIC, YOU WANT A LITTLE SUGAR
TO BOUNCE IT OUT. OK? SO THEN WE HAVE THE CHICKEN
CUTLET AND THEN I TAKE SOME
BUFFALO MOZZARELLA AT THAT AND I JUST PUT IT RIGHT ON
TOP. NOW, NOW HERE’S THE THING
THAT I DO. YOU SEE, I LEAVE SOME OF THE CRISPY BITS
UNCOVERED BECAUSE WE WANT THAT GOOD
CONTRAST OF TEXTURE. EXACTLY. WE PUT IT IN THE OVEN. I LOVE THIS. I LOVE THIS
KITCHEN. YOU PUT IT, YOU PUT IT IN THIS
OVEN AND THEN IT COMES OUT OF
THIS. MATCH IT HERE. ALL RIGHT. SO HERE IT IS. SO
THEN WE TAKE SOME OF THE TOMATO
SAUCE AND, AND INSTEAD OF DOUSING IT ALL
OVER THE CHICKEN AND THEN
RUINING THAT CRISPINESS. I PUT THE TOMATO SAUCE ON THE
BOTTOM. THE CHEESE IS MELTED ON TOP. AND THEN SEE IT, IT’S A, IT’S A
MUCH CLEANER VERSION. A LITTLE BIT OF NICE FRESH BASIL
AND A WHOLE BUNCH OF PARMIGIANO
REGGIANO CHEESE. LOOK AT THAT START CHEF. YES, YOU CAN. AND THEN SOME FRESH ARUGULA
BECAUSE THIS IS A VERY HEALTHY
DISH AND THEN A LITTLE BIT OF OLIVE OIL. ON TOP AND THERE WE
GO. LET’S SNEAK IN HERE. GET IN THERE. THANK YOU. IS IT YUMMY? YEAH, I MEAN, SEE, HERE’S THE
THING, THE REALLY NICE THING
ABOUT IT IS YOU GET, OBVIOUSLY THE ACIDITY, THE
SWEETNESS OF THE TOMATOES, YOU GET THAT CRISPY CONTRAST,
THE TEXTURE ON THE CHICKEN AND OF COURSE, THAT FRESH
MOZZARELLA IS, IT FEELS A LITTLE
LIGHT, WHICH YOU CAN’T ALWAYS SAY FOR A
CHICKEN PARM. WELL, THE THING ABOUT CHICKEN
PARM AND YOU AND I SORT OF SHARE
THAT, THAT LOVE OF CHICKEN
PARMESAN. YOU KNOW WHERE IT’S KIND OF
DOUSED AND ALL THAT CHEESE AND
TOMATOES. BUT THIS IS, TO ME, THIS IS LIKE
A, THIS IS LIKE A TUESDAY NIGHT
VERSION OF THE SUNDAY NIGHT
MEAL. YEAH, EXACTLY. UM DID I HEAR
YOU’RE IN A MOVIE? BOBBY FLAY IS IN ONE DELICIOUS
CHRISTMAS. LET ME TELL YOU. COME ON. YES. THE OSCAR BUZZ HAS BEEN SO
OVERWHELMING. I MEAN, WHAT ARE YOU TA, WHO DO YOU PLAY
YOURSELF? I PLAY, I PLAY TOM KINGSLEY WHO
IS A UH A FOOD CRITIC. UH IT’S CALLED ONE DELICIOUS
CHRISTMAS. UM YES, THEY WANTED
ME TO ACT. I SAID, DON’T DO IT, BUT THEY
SAID PLEASE DO IT. SO HERE IT
IS. SO WHEN DO YOU SEE THAT? IT’S COMING ON? UH NOVEMBER 11TH
DISCOVERY PLUS. UM TOMORROW. YEAH, EXACTLY. OH, YES. VIEWING EVERYWHERE. THERE’LL BE
VIEWING PARTIES ALL OVER THE
PLACE FOR ONE DELICIOUS CHRISTMAS. HOW DO YOU REALLY FEEL ABOUT A
FOOD CRITIC THOUGH. I LOVE FOOD
CRITICS. YES, WE LOVE FOOD CRITICS. THANK YOU, BOBBY. MAKE THIS RECIPE AT
HOME. GO TO TODAY.COM/FOOD.
THANKS, BOBBY. GREAT TO SEE YOU. WE’RE BACK WITH TODAY. FOOD AND
ONE OF OUR VERY FAVORITE GUESTS.
OUR PAL BOBBY FLAY. I’M SO EXCITED. HE’S AN AWARD WINNING CHEF, THE AUTHOR OF 216
BEST SELLING 216 ABOUT HIS HIT SHOW BEAT BOBBY
FLAY BY THE WAY, NEW EPISODE TONIGHT WHERE TWO
CHEFS GO HEAD TO HEAD IN THE KITCHEN FOR A CHANCE TO FACE OFF
AGAINST THE MASTER HIMSELF. THIS MORNING, BOBBY IS SHARING A FANTASTIC PASTA DISH WITH US.
UH GOOD TO SEE YOU MR FLAY. GOOD TO SEE YOU GUYS. THANKS FOR WAKING UP. WHAT ARE WE COOKING, HONEY? SO WE’RE MAKING UH WE’RE MAKING
A BAKED PASTA. IT’S ONE OF THOSE DISHES THAT I
THINK IS FANTASTIC FOR LIKE A
SUNDAY NIGHT MEAL. IT’S VERY, VERY COMFORTING AND IT’S SOMETHING THAT I CAN
FEED THE WHOLE FAMILY. SO LET’S
GET STARTED. IT’S GONNA BE RIGATONI. IT’S GONNA BE SOME HOT ITALIAN
SAUSAGE AND BROCCOLI RABE AND
SOME TOMATO SAUCE. A LITTLE VODKA SAUCE THERE AS
WELL. SO I’M GONNA START OFF BY
COOKING SOME RIGATONI UH AND SOME SALTED WATER. YOU KNOW, YOU, YOU SEE THIS IN
MANY TIMES IN THE TODAY SHOW
LOTS OF SALT IN YOUR WATER. MAKE SURE IT’S BOILING ABUNDANCE
OF WATER. WE’RE GONNA COOK THE RIGATONI
FOR ABOUT EIGHT OR NINE MINUTES. WHILE, WHILE THAT’S COOKING, WE
GET OUR, GET OUR SAUCE GOING. SO WE HAVE SOME HOT ITALIAN
SAUCES THAT I COOKED OFF A
LITTLE BIT. SOME TOMATO SAUCE. I’VE MADE MY OWN. UM, BUT IF YOU HAVE A GOOD, UH,
A GOOD QUALITY TOMATO SAUCE THAT
YOU LIKE, YOU CAN DEFINITELY USE THAT AS
WELL. AND WE’RE GONNA ADD A LITTLE BIT
OF VODKA. THIS IS THAT, UH, YOU KNOW, ONE
OF THE, ONE OF THE MOST CLASSIC ITALIAN
AMERICAN PASTA DISHES IS PASTA. OUR, OUR VODKA, IT’S BASICALLY A TOMATO
SAUCE WITH A LITTLE BIT OF VODKA
IN IT AND UM A TOUCH OF CREAM. SO IT’S
ALMOST BECOME LIKE A LITTLE BIT
OF A CAKE SAUCE REALLY GOOD. WHAT DOES THE DO TO IT WITH THAT? WHAT DOES THE VODKA
DO TO IT? BOBBY, THE VODKA ACTUALLY HELPS TO
MULTIPLY THE CREAMY TOMATO
SAUCE. SO IT DOESN’T, UM, SO IT DOESN’T
SEPARATE. IT’S, UH, IT’S SORT OF
A BINDER IN A SENSE AND ALSO IT’S LIKE, I MEAN, WHO
DOESN’T WANT TO COOK WITH VODKA? SO, SO BASICALLY YOU’RE MAKING LIKE A
CREAMY TOMATO SAUCE WITH THE,
WITH THE HOT SAUCE. AND THEN, UM, JUST BECAUSE WE
WANT TO MAKE SURE THAT IT’S NICE
AND HEALTHY, I’M GONNA PUT SOME BROCCOLI RUB
IN THERE AS WELL AND, AND THEN WE’RE GONNA TAKE THIS
SAUCE, I’M GONNA POUR IT RIGHT
OVER THE COOKED PASTA. THIS IS SOME RIGATONI THAT I
HAD, YOU KNOW, COOKED AHEAD OF
TIME. SO I’M JUST GONNA, WE’RE GONNA COVER THE UH THE
PASTA IN THE SAUCE AND I’M GONNA ADD SOME FINNA
CHEESE TO IT AND THIS IS ALL GONNA GO INTO A
CASSEROLE DISH AND I LOVE
COOKING THINGS. I, YOU KNOW, I CALL IT OVEN TO
TABLE WHERE YOU, WHERE YOU, YOU
KNOW, YOU CREATE SOMETHING IN THE
KITCHEN, YOU PUT IT IN AN EARTHENWARE OR
SOME SORT OF UH OVEN PROOF DISH
LIKE THIS ONE. SO BOBBY DID, DID YOU COOK THAT
PASTA AL DENTE? BECAUSE IT’S GONNA BE COOKING
LONGER IN THE OVEN? YES, THAT’S ACTUALLY, THAT’S A GREAT POINT. YOU WANNA
COOK IT A LITTLE BIT
UNDERCOOKED. SO MAYBE LIKE THREE QUARTERS OF
THE WAY BECAUSE IT’S GONNA SIT
IN THE SAUCE, IT’S GONNA BAKE IN THE OVEN AT
ABOUT 350 DEGREES AND ON TOP
WE’RE GONNA PUT SOME FRESH, SOME, SOME GRATED MOZZARELLA AND
SOME PARMIGIANO REGIAN CHEESE. AND THEN WE’RE GONNA GO TO THE
OVEN. HEY, BOBBY, HOW DO YOU KEEP IT
FROM STICKING ON THE BOTTOM? OH, IT’S NOT GONNA STICK BECAUSE
WE, YOU KNOW, THERE’S LOTS OF
TOMATO SAUCE IN THERE. IT’S GONNA BE TOTALLY FINE. AND
ACTUALLY IF IT, UM, IF IT GETS A
LITTLE CRUST ON TOP, THAT’S ACTUALLY A GOOD THING.
IT’S LIKE, YOU KNOW, LIKE WHEN
YOU HAVE THE LASAGNA AND THE, AND THE, AND THE EDGES
AND THE CRISPINESS AROUND THE STUFF, WHAT DO YOU ALWAYS
WANT THAT PART OF IT? YOU GET, YOU DEFINITELY GET A
LITTLE BIT OF THIS AS WELL. YOU WANT TO LET THIS BAKE IN THE
OVEN ABOUT 350 DEGREES FOR, I DON’T KNOW, ABOUT 15 TO 20 MINUTES BECAUSE
DON’T FORGET THE PASTA IS
ALREADY COOKED. THE SAUCE IS ALREADY HOT. WE’RE JUST HEATING IT UP AND
THEN AT THE LAST SECOND FOR THE LAST THREE
OR FOUR MINUTES, TURN YOUR OVEN UP TO BROIL AND COOK THE TIME. THIS IS PART OF THE RESCUE BY
THE WAY AND THEN TAKE OUT YOUR UH TAKE OUT YOUR, YOUR PASTA AND
YOU CAN SEE THIS LOOKS GONNA LOOK LIKE, OH MY GOSH, YOU WATCHING THIS AT HOME? MAKE SURE. OH, IT’S DELICIOUS. THINK ABOUT THIS WEEKEND. YEAH. YOU KNOW, YOU JUST TAKE A, TAKE
A LITTLE BIT AND JUST KIND OF PUT IT IN A BOWL. LOOK
AT THAT, NICE AND CHEWY. LOOK AT THAT. I MEAN, AFTER LOOKING AT THAT
BOBBY, IT’S AMAZING THAT ANYBODY
BEATS YOU ON. BEAT BOBBY FLAY. HOW’S IT GOING
OVER THERE? BE BOBBY FLYNN’S GREAT. WE’VE
DONE UH WE’VE DONE CLOSE TO 400 EPISODES
WHICH IS INSANE, BUT I HAVE TO TELL YOU, I’M
HAVING MORE FUN THAN EVER. UM IT’S SO GREAT TO BE ABLE TO
WELCOME, YOU KNOW, YOU KNOW, THE CHEFS ALL OVER THE COUNTRY
TO COME IN AND, AND TAKE ME
DOWN. IT’S ACTUALLY WAY MORE FUN WHEN
I LOSE BECAUSE THE CHEFS ARE SO EXCITED. IT’S
GREAT FOR THEIR COMMUNITY WHEN
THEY WIN. YOU KNOW, THEY USUALLY HAVE LIKE
ALL THESE, THEY HAVE LIKE
VIEWING PARTIES IN THEIR, IN THEIR LOCAL COMMUNITY. IT’S GREAT. BE BOBBY FLAY HAS
BEEN SO MUCH FUN FOR ME. FOR THE LAST I KNOW. DOES, DOES YOUR GIRLFRIEND LIKE
WATCHING IT? YOU GUYS? CARSON ASKED ME IF MY
GIRLFRIEND WAS AWAKE. THE ONLY PERSON AWAKE RIGHT NOW
IN L A IS ME COOKING, BAKED
PASTA FOR YOU. IT’S 550 IN THE MORNING. YEAH. WELL, IF YOU WOULD JUST PULL
THAT SAUSAGE OUT OF THAT DISH, THEN SHE’D HAVE A DISH THAT SHE
COULD EAT IF YOU WERE A LITTLE
MORE THOUGHTFUL. I ACTUALLY, YOU KNOW WHAT? YOU’VE ACTUALLY
DONE ANY RESEARCH BECAUSE CHRIS CHRISTINA DOES NOT EAT MEAT. I KNOW THAT SHE’S ALL GOOD. THERE YOU GO. WE JUST PUT OUR PICTURE OF HER THERE. THEN HE SPILLED HIS GUTS TO
PEOPLE MAGAZINE. NOW, IT’S FAIR
GAME. SHE’S LOVELY, LOVELY, LOVELY LADY. HEY, BOBBY REAL QUICK. WE, WE
LOVED YOUR RESTAURANTS IN NEW
YORK CITY. SO AMAZING OVER THE YEARS. ANYTHING NEW ON THE HORIZON,
ANYTHING WE CAN LOOK FORWARD TO IN NEW YORK CITY. UM, WELL, WE’RE, WE’RE SORT OF IN THE WAIT AND
SEE KIND OF THING RIGHT NOW FOR
NEW YORK BECAUSE, YOU KNOW, I, I’VE ALWAYS HAD
RESTAURANTS IN NEW YORK MY
ENTIRE ADULT LIFE AND, UH YOU KNOW, WE’RE JUST
GONNA SEE WHAT HAPPENS. YOU
KNOW, I JUST OPENED THE MAFIA IN LAS VEGAS ABOUT FIVE OR SIX
MONTHS AGO. THAT’S GOING REALLY
WELL. AND, UH, LISTEN, YOU KNOW, NEW
YORK HAS MY HEART. SO AT SOME
POINT WE’LL BE BACK THERE. THANKS. THANK YOU THE ONE AND ONLY BOBBY FLAY FOR
DECADES, WE’VE WATCHED HIM CREATE SOME OF
OUR FAVORITE DISHES ON COUNTLESS TV SHOWS AND MORE THAN
A DOZEN COOKBOOKS. HIS LATEST IS CALLED SUNDAYS
WITH SOPHIE AND IT TAKES US INSIDE THE FLAY
FAMILY KITCHEN, A COLLECTION OF DISHES INSPIRED BY
MEALS WITH HIS DAUGHTER, BOBBY.
GOOD MORNING. GOOD MORNING. WELL, THIS HAS GOT
TO BE NEAR AND DEAR TO YOU. YOU LIKE DOES SOPHIE COOK TOO.
YOU’VE BEEN TEACHING HER. YES, SHE, SHE DOES. SO SUNDAYS
WITH SOPHIE. SOPHIE’S BASICALLY STANDING IN
FOR EVERYBODY. THE IDEA IS THAT IT’S, YOU KNOW, IT’S SUNDAY MEALS OR JUST MEALS
FOR THE FAMILY AROUND THE TABLE. AND ACTUALLY, I, I DEVISED A LOT OF THESE RECIPES
DURING THE QUARANTINE BECAUSE
LIKE EVERYBODY ELSE, I WAS COOKING THREE MEALS A DAY
AT HOME. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE AND THEY’RE
REALLY BUILT FOR THE HOME COOK. OH, GOOD. I LOVE THAT. OK,
SIMPLE. YOU HAD ME AT, HELLO. TALK ABOUT THIS. POACHED EGG.
THIS IS COCCIO PEPE, POACHED EGG. COCCIO PEPE POACHED EGGS. SO COCCIO PEPE SIMPLY MEANS CHEESE AND
PEPPER. WE USUALLY SEE IT CLASSICALLY ON
PASTA, BUT EVERYBODY’S COCCIO PEPE EVERYTHING. NOW, IS THIS A BREAKFAST OR IS
THIS I KNOW IS THIS BREAKFAST OR
IS THIS DINNER? OH, NO, THIS IS LIKE, THIS IS
LIKE BREAKFAST OR BRUNCH OR
LIKE, IT COULD DEFINITELY BE LIKE A
LATE NIGHT. LISTEN, I, I, THERE’S PLENTY OF
TIMES I LOVE, I LOVE UH, YOU KNOW, EGGS FOR
DINNER. AND SO BASICALLY WHAT I DO IS I
MAKE A VINAIGRETTE. THIS IS
VERY, VERY SIMPLE. SO IT’S SOME WHITE VINEGAR, SOME
HONEY, SOME SHALLOTS. OK. THIS REMINDS ME OF WHAT WE DID
OUR COOKING THING. DO YOU WANT ME TO STIR THAT? I
CAN DO THAT. EXACTLY. LOOK AT ME WHISKEY AND
THEN SOME OLIVE OIL AND THEN WE’RE GONNA ADD SOME
PARMIGIANO REGGIANO CHEESE, OF COURSE. AND THEN SOME CRACKED BLACK
PEPPER. SO THERE, THERE’S THE
CHEESE, THERE’S THE COO AND THE PEPE, SO TO SPEAK. I MEAN, THIS IS DELICIOUS RIGHT
HERE AND THIS IS OUR LITTLE
DRESSING. EXACTLY. THERE YOU GO. SO THEN WE’RE GONNA POACH SOME
EGGS AND A LOT OF PEOPLE ARE CON ARE, I’M INTIMIDATED. SHOW ME. SO IT’S, IT’S TWO INGREDIENTS.
ONE OF THEM IS WATER. THE OTHER
IS SOME VINEGAR. OK? AND THE VINEGAR IS GOING TO HELP
THE EGG. THIS IS MY BIG WORD OF
THE DAY. COAGULATE THE EGG, SORT OF KIND OF BREATHE IT A LITTLE BIT. DO YOU GUYS KNOW HOW
TO POACH AN EGG? I KNOW YOU RAISE YOUR HAND IF YOU
CAN PUT ONE EGG. OH AL POACHES EGGS WITH HIS EYE
CLOSED. OK? SO, SO WE’RE GONNA JUST, AND, AND, AND HERE’S A LITTLE
TIP. I, I CRACKED THE EGGS AND I
FIRST PUT IT INTO A LITTLE
RAMEKIN BECAUSE IF I BREAK IT, I DON’T WANT TO PUT IT IN HERE. AND A LOT OF TIMES YOU DO THAT,
IF YOU JUST, YOU JUST KIND OF GO
RIGHT INTO THE WATER. SO WE’RE GONNA LET THOSE POACH,
THEY POACH FOR, YOU KNOW, JUST
LIKE, UH, I DON’T KNOW, THREE OR FOUR MINUTES AND, AND, AND THE BEST THING TO DO IS KIND
OF JUST DO A LITTLE WHIRLPOOL. SO IT GETS A, GETS A REALLY
BEAUTIFUL SHAPE. SEEMS LIKE IT’D
BE HARD TO GET THOSE OUT. THEY COME RIGHT OUT AND AS SOON AS YOU CAN GET THEM OUT,
YOU JUST TAKE THEM OUT. VERY,
VERY SIMPLE. SHOULD BE. NO PROBLEM. OK, WE HAVE SOME TOAST OVER HERE.
OK. SO, UM, SOURDOUGH BREAD, SOME KIND OF
COUNTRY LOAF. I LIKE MINE LIKE
SLIGHTLY THICK, MAYBE, I DON’T KNOW, MAYBE SORT OF
LIKE, UH AN INCH AND A HALF OR
SO OR SO LIKE THAT. AND THEN JUST SOME, YOU KNOW, GOOD QUALITY OLIVE OIL
ON THE BREAD AND THERE’S SOME SALT AND PEPPER
AND THIS IS ONE OF THE THINGS THAT PEOPLE FORGET
WHEN THEY’RE MAKING TOAST, DON’T FORGET TO SEASON IT AS
WELL. SALT AND PEPPER YOUR TOAST. LIKE BRING OUT THE FLAVOR OF THAT
DELICIOUS THAT YOU NEVER DO THAT. EXACTLY.
OK. SO WE HAVE THE TOAST. I PUT A LITTLE MORE. CAN I JUST ROAST THIS IN THE OVEN OR THE TO PUT IT IN THE OVEN, YOU CAN PUT
IT UNDER THE BROILER OR YOU CAN
JUST PUT IT IN A TOASTER. I THINK A TOASTER IS PROBABLY
THE BEST CASE SCENARIO. WHAT’S HAPPENING OVER HERE.
SHOULD WE GET THESE OUT? UH YOU CAN DO THAT IF YOU WANT,
BUT WE’RE DOWN HERE. OK. I WAS JUST CONCERNED ABOUT THAT. THIS IS, THIS IS SAVANNAH IN THE
KITCHEN RIGHT HERE COMING TO FOOD NETWORK. UM, OK, SO WE HAVE UH SOME, A GARLIC CLOVE AND I JUST RUB
THE GARLIC CLOVE A LITTLE BIT ON
THE, ON THE BREAD JUST TO GIVE IT A
LITTLE BIT OF FLAVOR. YOU KNOW, THIS IS A VERY SAVORY
MEAL, A LITTLE MORE OLIVE OIL. AND THEN WE TAKE OUR POACHED
EGGS AND WE PUT THE POACHED EGGS
RIGHT ON TOP. WHAT’S RIGHT ON TOP OF OUR, OUR BREAD AND THEN WE TAKE OUR DRESSING. OK. NOW, THIS IS A GOOD THING. THIS IS WHERE THIS IS WHERE ALL
THE FLAVOR COMES IN. OK. RIGHT OVER THERE. SOME PARMIGIANO, SOME FRESH CHIVES. I MEAN, COME
ON. CAN YOU MAKE THE DRESSING
AHEAD OF TIME? ABSOLUTELY. AND OF COURSE YOU
CAN USE IT FOR SALADS OR VERY, VERY VERSATILE. BUT THIS IS WHAT I WAS DOING AT
HOME. IT’S LIKE, YOU KNOW, YOU’RE AT HOME LIKE YOU JUST
TAKE THE INGREDIENTS THAT YOU HAVE IN YOUR CUPBOARD AND
YOU MAKE DISHES AND, AND THAT’S, THIS WAS ONE OF THEM. OK. WELL,
THAT LOOKS. SHOULD I HAVE A
BITE? I WORRIED ABOUT THOSE OTHER. YOU GOT IT. OK. HERE WE GO. SOMEONE ELSE GONNA HAVE TO READ
IT. GO, GO, GO. THAT’S A GIF RIGHT THERE. SOMEONE’S WORKING ON IT. YOU CAN
CATCH IT AGAIN ON OUR THIRD HOUR. YOU CAN
ALSO GET US RECIPES TODAY.COM/ BOBBY FLAY IS HERE WITH AN EASY
MEAL TO MAKE THE ENTIRE FAMILY
HAPPY. HE’S ALSO OUT WITH A NEW SHOW.
IT’S CALLED BOBBY’S TRIPLE
THREAT. IT’S WHERE HE CHALLENGES SOME
REALLY TALENTED CHEFS TO GO UP
AGAINST HIS HAND PICKED CULINARY. HE ALSO HAS A BRAND NEW COOKBOOK
OUT. IT’S CALLED SUNDAYS WITH
SOPHIE THAT HE WROTE WITH THE HELP OF
HIS LITTLE DOG. BOBBY. ALWAYS GOOD TO HAVE. IT’S
NOT REALLY FAIR TO CALL SOPHIE
LITTLE. SHE’S 26. YEAH. YEAH. BUT SHE’LL BE, SHE’LL BE CALLING
YOU AFTER THIS. YES, SOPHIE. UM, WHAT WAS THE IMPETUS BEHIND
THE COOKBOOK? WELL, YOU KNOW, I, I DID ALL
THESE RECIPES BECAUSE DURING
QUARANTINE, LIKE EVERYBODY ELSE, I WAS
COOKING THREE OR FOUR MEALS A
DAY AT HOME AND, AND FINALLY I ACTUALLY
DECIDED TO WRITE THEM DOWN. BUT, BUT THE GREAT THING ABOUT IT IS
I WAS BASICALLY UTILIZING ALL THE
THINGS AT MY FINGERTIPS. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE. IT’S REALLY A, YOU KNOW, SOPHIE,
IT’S SUNDAYS WITH SOPHIE, BUT SOPHIE IS BASICALLY STANDING
IN FOR EVERYBODY. IT, THEY’RE, THEY’RE FAMILY
MEALS. SO WE’RE MAKING. SO TODAY WE’RE MAKING A CREAMY
RIGATONI. WE HAVE SOME SPICY
SAUSAGE IN THERE AS WELL. SOME ROASTED EGGPLANT. SO IT’S,
IT’S, IT’S HELPFUL. IT’S SPICY. IT’S, IT’S GOT BIG FLAVORS AND
IT’S EASY TO MAKE. SO THEY TEND TO BE AFRAID OF
EGGPLANT. THEY DO TEND TO BE,
UH, AFRAID OF EGGPLANT. BUT IT’S ACTUALLY, THIS IS
ACTUALLY A VERY QUICK AND EASY
WAY TO COOK IT. AL JUST TAKE A LITTLE BIT OF
OLIVE OIL OVER SOME DICED
EGGPLANT. I PUT A LITTLE SALT AND PEPPER
AND YOU PUT IT PEEL IT. NO, YOU DON’T HAVE TO PEEL IT
AND I PUT IT IN THE OVEN FOR, FOR ABOUT 30 MINUTES AND IT
ROASTS AND IT GETS REALLY NICE
AND SOFTY. YOU CAN RESERVE IT. OK, THEN WE HAVE SOME SPICY SAUSAGE
THAT I SAUTE AND, UH, YOU KNOW, GET NICE AND
BROWN, TRY TO GET A LITTLE COLOR
ON THE OUTSIDE, MAKE SURE IT’S COOKED ALL THE
WAY THROUGH. AND THEN YOU HAVE THESE SORT OF
JUICES IN THE BOTTOM AND THEN, BECAUSE, YOU KNOW, IT’S THE FALL III I WANNA MAKE
IT SORT OF A LITTLE BIT HEADY. SO I’M GONNA ADD A LITTLE RED
WINE TO START. WHAT KIND OF WINE
DO YOU USE? UM, I USE, UH, A GOOD TABLE
WINE. IT COULD BE A PEUT NOIR OR CABERNET. IT DOESN’T REALLY
MATTER. AND THEN, YOU KNOW, SOMETHING
THAT YOU, THAT YOU WANT TO JUST STAND BY, YOU HAVE A WHITE
DRESS ON AND THEN, AND THEN, AND
THEN SOME TOMATO SAUCE AND THEN WE, YOU LET THE TOMATO
SAUCE AND THE, UM, AND THE RED
WINE COOK TOGETHER, PICKS UP ALL THAT FLAVOR TO YOUR HOMEMADE TOMATO SAUCE.
UH, THREE INGREDIENTS ONIONS, GARLIC
TOMATOES AND, AND IT TASTE THEM IF
THEY’RE A LITTLE ACIDIC. I, I PUT A PINCH OF SUGAR. I
KNOW THAT’S CONTROVERSIAL. BUT LIKE, LET’S MAKE, LET’S, YOU
KNOW. EXACTLY. RIGHT. DO YOU BREAK,
BREAK THEM UP IN A BLENDER OR DO
YOU? I CRUSH THEM WITH LIKE A POTATO
MASH AND COOK. YOU CAN, I DEFINITELY USE CANED.
ABSOLUTELY. CANNED TOMATOES ARE
GOOD. SO WE HAVE OUR ROASTED EGGPLANT.
WE PUT IN HERE WITH THE, WITH
THE, UH WITH THE, AND THE TOMATOES AND THEN WE
HAVE SOME RIGATONI. IT DOESN’T
HAVE TO BE RIGATONI. I LIKE RIGATONI BECAUSE IT HAS A
LITTLE BITE TO IT, YOU KNOW,
AND, AND, AND ALSO THE, THE HOLES RUNNING THROUGH IT
ACTUALLY PICK UP SOME OF THE
SAUCE. THEN WE’RE GONNA ADD A LITTLE UH
CREME FRESH TO THIS SO WE CAN MAKE IT CREAMY. DON’T
GET THAT ON YOUR BEAUTIFUL BACK. OK? AND THEN SOME PARMIGIANO
REGGIANO CHEESE. OH, MAN. ARE YOU KIDDING? SOME BASIL? I’M HERE, I’M HERE. I’M
HERE FOR A FRESH OREGANO. COMFORT YOU GUYS. YOU’RE LIKE, OH, LE
LET THEM COOK. WE’RE GONNA GO
EAT. THAT’S IT. WE’RE LIKE, THAT’S ENOUGH.
BOBBY. YOU GUYS HAVE LIKE A FOUR COURSE
MEAL EVERY SINGLE DAY ON THE SHOW. IT’S THE GREATEST PLACE
YOU CAN EAT NOW, BOBBY. BUT YOU WERE ONE OF THE FIRST
PEOPLE IN THE LAST HOUR WHO ACTUALLY MADE BREAKFAST
FOR US ON DURING A BREAKFAST, A BREAKFAST IS VERY IMPORTANT IN
THE MORNING. BUT LOOK, IT’S SO IT WAS PRETTY
SIMPLE TO MAKE AND THIS IS
AMAZING. THANK YOU VERY MUCH. AND AGAIN, YOU KNOW, I HAD SOME,
I HAD SOME INGREDIENTS AND
THAT’S, THAT’S WHAT I CAME UP WITH. AND SO, AND SO, UM, YOU KNOW,
THE BOOK IS REALLY ABOUT SIMPLE
INGREDIENTS AND IT GETS THE FAMILY AROUND
THE TABLE. AND SO WE HAVE THE
MOST IMPORTANT THING. THE MOST IMPORTANT. COULD YOU MAKE LIKE A DOUBLE
BATCH OF THE SAUCE AND THE
SAUSAGE AND THEN FREEZE IT? ABSOLUTELY. YOU CAN, YOU CAN
DEFINITELY FREEZE THE SAUCE FOR
SURE. AND THEN, AND THEN WHEN YOU, YOU
KNOW, WHEN YOU WANT TO USE IT,
YOU KNOW, A COUPLE OF WEEKS LATER OR
WHATEVER, YOU KNOW, THAW IT OUT. BUT THIS IS ALSO A GREAT FAMILY
STYLE BIG BOWL OF THIS FOR
SUNDAY DINNER. MAKE IT THE WHOLE FAMILY WILL LOVE THIS. WE’RE BACK WITH TODAY, FOOD
JOINED BY ONE OF OUR FAVORITE
CHEFS, OUR BOBBY FLAY. 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 I’M 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. SO MY FRIEND BURY THE LEAD. JUST KIDDING. I KNEW YOU WERE GONNA GO, YOU GO THERE. YOU BROUGHT IT UP. SHE’S GONNA RENAME
NAMELESS FOR NOW. BUT THANKS FOR, I’LL HAVE IT BY THE END OF THE
SEGMENT RIGHT OUT THE WINDOW. NOTHING REMAINS
NAMELESS. BOBBY. IT’S 2021. HOW DID YOU
GUYS MEET? ANYWAY? SO THEN YOU ADD, 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 IMPORTANT VEGETARIAN. YOU ARE, YOU ARE, YOU ARE A LUCKY MAN. WENT OFF THE WHAT, WHAT VEGETABLES ARE YOU
USING THERE? BOBBY TO? THANK YOU SO MUCH. THANK YOU SO MUCH. SO WE HAVE UH WE
HAVE EGGPLANTS AND PORTOBELLO
MUSHROOMS. THEY, 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. YOU WANNA 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 BOBBY. 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, UH, IT’S GONNA
COOK A LOT QUICKER. YOU JUST WANNA MAKE SURE THAT
THE MUSHROOM, THEN 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,
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 IS PLANT-BASED IS
PLANT-BASED HAVING ITS MOMENT.
NOW, BOBBY, 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
VEGETABLE IN LOTS OF DIFFERENT WAYS. WHAT DID
YOUR GIRLFRIEND SAY WHEN SHE
TRIED THAT FIRST BITE? I WAS JUST CURIOUS. JUST TRYING
TO HELP YOU HERE, TRYING TO 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 DONE. IS SHE THERE RIGHT NOW? YOU GIVE, NO, SHE’S NOT HERE. THANKS SO MUCH FOR HAVING BOBBY. WE LOVE YOU SO MUCH. SO, 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, LATINI, I MEAN, YOU KNOW,
SALISBURY STEAK, THERE’S, THERE WAS REALLY CLASSIC
HOMESTYLE 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 YOU GUYS. OK, NO MATTER WHAT TIME IT IS,
IT’S ALWAYS A GOOD TIME FOR
BARBECUE. SO WE CALLED IN ONE OF OUR
FAVORITE BARBECUE EXPERTS, EXECUTIVE CHEF AND OWNER OF PIG
BEACH AT AB LOVE OUR MATT ABDO. HE’S SHOWING
US A DELICIOUS BRISKET BEEF
STEW. THAT’S PERFECT TO WHIP UP THIS
WEEKEND. CHECK IT OUT. HEY, GUYS, THAT’S RIGHT. BARBECUE SEASON IS ALL SEASON
LONG, BUT THERE’S NOTHING QUITE LIKE A
HEARTY WARM BEEF STEW TO WARM YOU UP ON ONE OF THESE COLD
WINTER NIGHTS. SO, IN FRONT OF YOU TODAY, WE’RE TAKING BEEF STEW AND
KICKING IT UP TO THE NEXT LEVEL BY USING MY FAVORITE
CUT OF BARBECUE MEAT. THE KING OF MEATS, THE BRISKET. NOW, WHAT I LOVE ABOUT THIS IS THAT I
FIND THAT THE BRISKET IS ONE OF THE MOST PERFECT MEATS TO
STEW AS WELL AS SLOW, LOW COOK WITH SOME SMOKE FOR
BARBECUE. BUT THERE’S TWO THINGS I WANT TO
MAKE CERTAIN EVERYBODY OUT THERE
KNOWS ABOUT THE BRISKET WITHIN THIS BIG CUT OF MEAT I
HAVE IN FRONT OF ME HERE,
THERE’S TWO PIECES PRIMARILY. THERE’S WHAT’S CALLED THE FLAT AND WHAT’S CALLED THE POINT. THE POINT IS THAT PART THAT YOU
ALL KNOW AND LOVE IS THE MOIST AND THE FATTY PART
OF THE BRISKET. AND THAT’S THE PART OF THE
BRISKET WE WANT TO MAKE THE STEW WITH BECAUSE IT’S GONNA
MAKE THOSE BEAUTIFUL MOIST, DELICIOUS BEEF CUBES. SO WE’RE GOING TO CUT AWAY THE
FAT. AND THEN YOU CAN SEE WITHIN THIS
BIG PIECE OF THAT POINT, THERE’S ALL THIS BEAUTIFUL
MARBLING IN THE FAT. WE’RE SIMPLY JUST GOING TO TAKE
THIS, CUT IT INTO ABOUT ONE INCH CUBES
OR SO, 1.5 TO 1 INCH CUBES OR
SO. AND YOU CAN LEAVE ALL THAT FAT
IN THERE. IT’S ALL GOING TO RENDER OUT
BEAUTIFULLY WELL. AND THEN WE’RE GOING TO TAKE
THIS SEASON IT UP WITH SOME SALT AND PEPPER AND
TOSS IT IN FLOUR. THE NEXT STEP IN OUR BIG DUTCH
OVEN POT, YOU WANT TO USE AROUND A SEVEN
QUART DUTCH OVEN POT OR LARGER. BRING IT UP TO A MEDIUM HIGH
HEAT WITH A HALF A CUP OF
VEGETABLE OIL. WE’RE GONNA TAKE THOSE BRISKET
POINT CUBES THAT NICE FATTY,
MOIST, BEAUTIFUL DELICIOUS BRISKET
CUBES, TOSS THEM IN SALT, FLOUR AND PEPPER AND BROWN THEM OFF UNTIL THEY’RE
NICE AND EVENLY, GOLDEN BROWN ON
ALL SIDES. LIKE YOU SEE HERE IN THIS PAN AFTER THE MEAT’S
BEEN ALL BROWNED, ALL THESE DELICIOUS BROWN BITS
AND GOODNESS. THAT’S WHAT’S CALLED THE FOND.
THAT IS INCREDIBLE FLAVOR TO THAT. WE’RE GOING TO ADD IN ABOUT 4 TO
5 CLOVES OF SMASHED GARLIC AND GET THAT UNTIL IT’S NICE
AROMATIC AND LIGHT AND GOLDEN
BROWN. AND THEN THIS IS THE SECRET
GUYS, I’M GONNA TAKE SOME TOMATO
PASTE AND WE’RE GONNA FRY IT UP IN
THAT OIL UNTIL IT BECOMES NICE
AND SWEET. THIS IS GONNA HELP DEVELOP SO
MUCH BEAUTIFUL SWEETNESS AND FLAVORING THE STEW AND A
LITTLE BIT OF TOMATO PASTE
REALLY DOES GO A LONG WAY. WE’RE GONNA COOK THAT FOR ABOUT
TWO MINUTES OR SO AND THEN IT’S TIME TO DEGLAZE
THE PAN, MEANING WE’RE GONNA DO SOME
LIQUID TO GET ALL THOSE LITTLE BROWN BITS UP
OFF THE BOTTOM AND WE’RE TAKE A LITTLE SHERRY
VINEGAR, ADD IT ALL IN THERE AND THEN 1.5 CUPS OF RED WINE.
ANY KIND OF WINE YOU LIKE TO
DRINK IS BEST TO COOK WITH. OBVIOUSLY, YOU DON’T WANT TO USE
SOMETHING THAT’S CRAZY
EXPENSIVE, BUT USE WHAT YOU CAN AFFORD AND
WHAT YOU HAVE AT YOUR HOUSE. WE’RE GOING TO TAKE THIS AND
REDUCE THIS DOWN FOR ABOUT 10 MINUTES OR SO UNTIL IT GETS
NICE AND THICK. AT THAT POINT. GUYS, ALL OF THESE BEEF CHUNKS THAT
WE’VE JUST BROWNED UP ARE GOING TO GO BACK INTO THE STEW
ONCE THIS IS REDUCED DOWN AND WE’RE GOING TO COVER IT WITH FOUR CUPS OF BEEF BROTH
STORE BOUGHT OR HOMEMADE WHATEVER YOU HAVE AND TWO CUPS
OF VEGETABLE BROTH. NOW, HERE’S ANOTHER SECRET GUY. SOMETHING THAT I LOVE THAT
REALLY AMPS UP ALL THE FLAVOR IN THIS STEW IS I’M GOING
TO TAKE ONE OF THOSE PACKETS OF THAT FRENCH
ONION SOUP MIX AND WE’RE GOING TO ADD IT IN RIGHT
TO THERE. PUT THE LID ON IT, BRING IT UP
TO A SIMMER. LET IT COOK FOR
ABOUT AN HOUR AND A HALF. AND AFTER AN HOUR AND A HALF OF
COOKING, YOU’RE GOING TO TAKE
THE LID OFF. WE’RE GOING TO ADD IN THE REST
OF OUR VEGETABLES. WE HAVE SOME LARGE DICED
CARROTS, LARGE DICED CELERY AND
SOME PEARL ONIONS. I LOVE THE PEARL ONIONS BECAUSE
THEY GET SUCH A BEAUTIFUL VISUAL
WITHIN THAT STEW OF LIKE A NICE POP OF COLOR AS
WELL AS A NICE BITE TO IT. AND THEN AFTER THAT GUYS, WE’RE GOING TO LET IT FINISH
COOKING FOR ANOTHER 45 MINUTES OR SO UNTIL YOU HAVE
CHECK THIS OUT. THE MOST BEAUTIFUL, GORGEOUS HEARTY BEEF STEW YOU’VE
EVER HAD IN YOUR LIFE BEING MADE
WITH BRISKET. THE FLAVOR IS GOING TO KNOCK
YOUR SOCKS OFF. ABSOLUTELY
INCREDIBLE. SOMETHING SO GOOD. SERVE IT UP ALONGSIDE. SOME OF YOUR FAVORITE MASHED
POTATOES ARE BUTTERED EGG
NOODLES. AND GUYS, I’M TELLING YOU RIGHT
NOW YOU’RE IN HAPPY THOUGH WITH
THIS BRISKET, RED WINE BRAISED BEEF STEW. THE PERFECT DISH TO WARM YOU UP
DURING THESE COLD WINTER MONTHS, I PROMISE YOU. IT’S DEFINITELY
WORTH ONE MAKING AT HOME. BACK TO YOU GUYS IN THE STUDIO. I HOPE YOU GUYS ENJOY THIS
RECIPE AND LOTS OF LOVE TO Y’ALL TODAY FOOD. WE ARE BACK AND DID YOU GUYS
KNOW THAT ITALIAN BEEF? THE SANDWICH?
IT’S, IT’S BOOMING IN SHOPS ALL
ACROSS THE COUNTRY. ALL THANKS TO THE SHOW. UH THE SERIES UM ON FX CALLED THE BEAR. IT’S ABOUT A YOUNG SUPERSTAR
CHEF WHO LEAVES THE WORLD OF FINE DINING TO TAKE OVER HIS
FAMILY SANDWICH SHOP IN CHICAGO. NOW, THE HOUSE SPECIALTY OF THE SHOP
IS ITALIAN BEEF AND PEOPLE ON
THE SHOW AND IN REAL LIFE ARE DYING TO
GET THEIR HANDS ON THIS
SANDWICH. WE ASKED OUR BUDDY MATT ABDU WHO
LITERALLY UNCLE AND ALAN ALAN AND I TALK ABOUT PIG BEACH ONCE
A WEEK AROUND HERE. SHOULD WE GO SEE THIS WEEKEND? ALWAYS TALKING ABOUT EXECUTIVE CHEF OF PIG BEACH, BY
THE WAY, NEW LOCATIONS IN NEW YORK AND
WEST PALM BEACH. BEAR IS A SHOW THAT YOU LIKE TO
WATCH TOO. OH GOD, IT WAS SO
GOOD. IT WAS SO TRUE TO FORM ON SO
MANY WAYS THAT WHEN THAT SHOW
CAME OUT, I WAS JUST LIKE, OH MY GOD, IT’S I CRUSHED THE
WHOLE SEASON IN 22 NIGHTS. J UH THE MAIN ACTOR JUST DID SUCH
AN INCREDIBLE JOB. IT WAS SO
COOL TO WATCH. WHAT IS THE HISTORY OF THE
ITALIAN BEEF? LIKE IT CAME INTO
MY LIFE MUCH LATER THROUGH. WE WOULD ORDER IT FROM
PORTILLO’S WHICH OTHER PLACES? THAT’S ONE OF THE MOST ICONIC
PLACES THAT DID IT AND, AND HAD
THIS HUGE CLAIM TO FAME. BUT ESSENTIALLY, IT’S LIKE A HOT
ROAST BEEF. SANDWICH THAT’S DIPPED IN THIS
BEAUTIFUL BEEF BROTH AND
FINISHED ON THIS NICE CRUSTY BREAD FROM LIKE
THIS FAMOUS BAKERY IN CHICAGO. AND IT’S JUST ALL THOSE GREAT
THINGS. YOU GOT THAT BEAUTIFUL
BEEFY MEAT. YOU GOT THESE PICKLED VEGETABLES
ON TOP. A LITTLE BIT OF HEAT.
LET’S GET INTO IT. HOW DO YOU MAKE THIS? LET’S DO IT. SO, SO THIS IS OUR, THIS IS WHAT WE’VE BEEN RUNNING
AT OUR PIG BEACH QUEENS LOCATION FOR A
HAPPY HOUR MENU. THIS, THIS SHOW INSPIRED US TO
START DOING THIS DISH AT OUR
RESTAURANT. SO WE’RE SUPER EXCITED FOR
PEOPLE TO COME IN AND TRY IT. OURS STARTS WITH THIS BEAUTIFUL
WET RUB. NOW, TRADITIONAL IS PROBABLY
MORE OF LIKE ITALIAN SEASONINGS
AND WHATNOT. BUT IN THIS BOWL HERE WE GOT
SOME PLAIN OLD YELLOW MUSTARD AND SOME HONEY. AND WHAT WE ADD TO IT IS SOME
FRESH CHOPPED GARLIC, SOME BLACK
PEPPER, SOME OREGANO, BROWN SUGAR AND CHILI FLAKE, FLAKE AND ROSEMARY. SORRY, WE’RE GONNA JUST MIX ALL
THAT TOGETHER TO MAKE WHAT WE
CALL A WET RUB, WHICH IS IN THIS BOWL RIGHT HERE
AND THIS WE RUB IS BEAUTIFUL. IT’S PERFECT FOR STEAKS. UM THAT’S THAT BEEF PASTE THAT
ALSO HAS TO GO IN HERE. THAT’S A, IT’S A BEEF PASTE LIKE
KIND OF LIKE UH BETTER THAN
BOUILLON OR BEEF PASTE IS BEEFY BROTH
FLAVOR, ADD WATER TO IT. BUT IF
YOU DO THIS MAKES OUT HERE, THAT’S RIGHT. SO WE’RE GONNA TAKE THIS PASTE
IS THIS SOMETHING YOU’RE DOING LIKE THE NIGHT BEFORE YOU WILL
DO ALL OF THIS, THE NIGHT BEFORE YOU CAN LET IT
ACTUALLY MARINATE WITH THIS ON
IT. YOU’RE GONNA SMEAR ALL OF THIS WET RUB ALL OVER THE MEAT. IT’S
TOP ROUND OR, OR TOP SIRLOIN OR IRON WORKS GREAT. AND WE’RE GONNA TAKE THIS, WE’RE
GONNA ROAST IN THE OVEN. REALLY, REALLY HOT AT LIKE 450.
WHAT IS THE BEEF? I GO TO THE BUTCHER AND I SAY I,
I WANNA MAKE THE SANDWICHES FOR TOP ROUND OR EYE ROUND OR,
OR A ROAST ROAST. YES, EXACTLY. BECAUSE
YOU’RE BASICALLY MAKING ROAST
BEEF. YOU’RE MAKING HOMEMADE ROAST
BEEF. HOW IS IT GUYS? I KNOW YOU’RE JUST, YEAH, YOU GUYS ARE THE BEST. SO ONCE, ONCE THE MEAT COMES OUT
OF THE OVEN NICE AND ROASTY, WE’RE GONNA MAKE OUR BROTH AND
WHAT WE’RE BASICALLY DOING IS FORTIFYING A
BEEF BROTH. NOW YOU CAN GO THROUGH THE
EFFORTS OF ROASTING BONES AND
MAKING IT FROM SCRATCH OR YOU CAN JUST GO BUY SOME OF
THAT PREMADE BEEF BROTH THAT COMES IN THE CAR IN SWEAT
OUT SOME GARLIC AND ONIONS. WE’RE GONNA ADD OUR ROASTED
BEEF. DID YOU COOK THIS FOR? I’M SORRY, I MISSED THAT PART. SO THIS WAS UH THE ONIONS AND THE, THIS IS GONNA GET ROAST IN THE
OVEN HOT HEAT FOR ABOUT 20
MINUTES TO SEAR IT. AND THEN WHILE THAT’S SEARING, WE’RE MAKING OUR BROTH SO THAT
THE BEEF IS GONNA FINISH COOKING
INTO THAT. SO TO THAT GARLIC AND ONIONS,
WE’RE SORTING OUT, WRITING MORE OF THAT BEEF PASTE
IS GONNA FORTIFY THAT BROTH. SOME ITALIAN SEASONING. THIS IS
THE TRICK YOU’RE GONNA GET ALL
THAT ITALIAN SEASONINGS FLAVOR. IT’S, IT’S PARSLEY, IT’S
ROSEMARY, IT’S THYME, IT’S CHILI
FLAKE, IT’S GARLIC AND THEN WE’RE GONNA PUT IT TO
THE BROTH IN. SO IT COVERS UP
HALFWAY AND YOU’RE GONNA PUT IT BACK IN
THE OVEN AND LET THIS COOK FOR
ABOUT ANOTHER HOUR OR SO UNTIL THE INTERNAL
TEMPERATURE GETS TO AROUND 130 WHICH IS LIKE MEDIUM TO
MEDIUM RARE, LIKE BRAISING IT. YEAH, IT’S LIKE HALF ROAST, HALF
BRAISED. THIS IS A SLOW COOKING. THAT’S GONNA KEEP THAT MEAT NICE
AND JUICY. SO WHEN YOU COOL IT
DOWN THE NEXT DAY, I I WHEN YOU CUT IT, IS THIS LIKE A A GRAIN
SITUATION? ALWAYS WHENEVER YOU’RE CUTTING
ANY KIND OF MEAT, YOU WANT TO CUT IT AGAINST THE
GRAIN FOR TENDERNESS. BUT WHAT YOU BASICALLY WANT TO
DO IS GET THIS AS THIN AS YOU
POSSIBLY CAN. MOST PEOPLE DO THIS ON A DELI
SLICER IN RESTAURANTS SO YOU CAN
GET IT SUPER, SUPER THIN. YOU DON’T NEED PERFECT SLICES,
YOU JUST NEED IT THIN. SO IF YOU EVER, YOU DO MAKE THIS AT HOME, I MEAN IF YOU EVER WANTED TO MAKE IT AT
HOME AND YOU WANNA KIND OF
CHEAT, LIKE DON’T TELL ANYBODY, BUT YOU CAN BUY LIKE DELI ROAST
BEEF AND BASICALLY MAKE THIS BROTH AND THEN WHEN
THE TIME COMES. YEAH. SO THIS IS THE SAME BROTH
FROM THE MEAT WAS ROASTED IN. WE’RE GONNA TAKE IT OUT, STRAIN
IT. WE’RE GONNA ADD OUR MEAT BACK
INTO THAT BROTH AND GET IT NICE
AND COOKED AND HOT. AND THEN IN THIS POT OVER HERE
WE HAVE SOME OF THE MEAT AND THE BIGGEST THING, GUYS WITH THE ITALIAN BEEF
SANDWICH IS YOU GOTTA GET ALL
THAT BROTH IN THERE. AND NOW AT THE RESTAURANTS, THEY
EITHER SERVE IT WET, DIPPED OR DRY AND THEY USUALLY
THEY TAKE A WHOLE BAG, THEY PUT IT INTO THAT BROTH, GET IT NICE AND WET AND THEN
THEY TOP IT WITH SOME SWEET
PEPPERS AND SOME AND SOME JAR IN THERE. YOU NEED A ROLL THAT CAN HANDLE
THAT. SO THERE’S A, THERE’S A FAMOUS
BAKER IN CHICAGO, I BELIEVE IT’S CALLED TORONTO
BAKERY. AND IT’S KIND OF LIKE AN IN
BETWEEN FRENCH BREAD, ITALIAN
BREAD. IT’S NICE AND CRUSTY AND HEARTY
THAT CAN HOLD UP TO THE
JUICINESS OF IT. BUT LITERALLY WHEN YOU’RE EATING
THIS SANDWICH IN CHICAGO, IT UM IT’S LIKE FALLING APART
BECAUSE IT’S SO WET FROM ALL
THAT BROTH. YOU ROLL IT UP NICE AND TIGHT
AND PEOPLE LIKE EAT IT WITH A KNIFE AND FORK BECAUSE
IT’S GONNA FALL APART. BUT WHATEVER YOU WANT, HOWEVER
YOU ENJOY EATING BROTH INSIDE,
DIP IT. BUT THOSE PICKLED VEGETABLES,
RIGHT? THEY HAD A NICE LIKE BRIGHTNESS TO THAT PARTY. THE FLAVOR OF THAT SANDWICH. AND THE SWEETNESS FROM THE SWEET
PEPPERS AND EVERYTHING THAT’S IN
THERE. IT’S JUST LIKE THE PERFECT.
HOW’S YOUR HAPPY HOUR VERSION OF
THIS? GOING? AMAZING. WE CAN’T WAIT FOR MORE PEOPLE TO
COME AND CHECK IT OUT AND HAVE
IT FROM 4 TO 7 EVERY DAY. WE’RE DOING A HAPPY HOUR WITH
THIS SANDWICH BEING ONE OF THE
FEATURED ITEMS ON IT. SO WE LOOK FORWARD TO THIS SHOW. OH, IT WAS SO GOOD. JEREMY ALLEN
WHITE, THE MAIN ACTOR DID SUCH A
GREAT JOB. THERE’S SO MANY LIKE A FINE
DINING CHEF. YOU KNOW, MY DAYS AT DEL POSTO
LEAVING THAT TO DO A BARBECUE
RESTAURANT. THERE’S SO MANY LIKE TWO OR FOUR
CORRELATIONS BETWEEN THAT SHOW AND MY LIFE. A HUGE FRIEND OF THE SHOW. HE’S ALSO THE OWNER OF PIG BEACH
RESTAURANT IN BROOKLYN AND
QUEENS, NEW YORK AND AUTHOR OF THE NEW
PIG TODAY. MY FRIEND. GOOD TO SEE YOU. GOOD TO SEE YOU. THANK YOU FOR HAVING ME. SO YOU’RE DOING
THE BACKYARD STAPLE. A BARBECUE, A BURGER BEACH
BARBECUE BURGER AND IT STARTS
WITH, IT STARTS WITH THE SAUCE. SO THE FIRST THING WE NEED IS A
LITTLE BIT OF MAYONNAISE. A YOU
WANNA HELP ME OUT HERE? WE HAVE A LITTLE MAYONNAISE PIG BEACH BARBECUE MUSTARD
SAUCE, WHICH IS WHAT GIVES US THAT SORT
OF LIKE UNIQUE FLAVOR TO IT. ALL, SOME KETCHUP CHOPPED PICKLES AND
A LITTLE BIT OF OUR ALL PURPOSE BARBECUE
SEASONING. SO THESE TOPPED PICKLES ARE ALSO
THE PICKLES THAT WE’RE GONNA BE PUTTING ON
THE BURGER THAT WE’VE DONE OURSELVES. SO WE MAKE THEM, THEY’RE
AMAZING. THEY’RE LIGHT, CRISP, BRIGHT,
VIBRANT, JUST AMAZING. OK. THE LAST THING YOU JUST PUT IN THERE
A LITTLE BIT OF ALL PURPOSE
BARBECUE SEASONING. WE PUT IT ON OUR RIBS. YOU PUT
IT ON OUR PORK SHOULDERS, WE PUT
IT ON, IT’S GONNA BE ON THAT CORN
THAT’S GONNA BE DONE AT THE END
OF THE TABLE PRETTY SOON. ALL RIGHT. SO NOW WE GOT A BURGER SAUCE
MADE YOU CAN PUT THAT IN A NON
RACKET CONTAINER, PUT IN YOUR FRIDGE. IT’LL HOLD FOR ABOUT TWO WEEKS.
NO PROBLEM. PULL IT OUT WHENEVER YOU WANT TO
DIP A BURGER, HOT DOG, ANYTHING
YOU WANT INTO IT. SO THAT THE SAUCE, THAT’S THE SECRET SAUCE. SECRET. ALL RIGHT. SO NEXT WE
GOTTA COOK UP OUR BURGERS. I LOVE USING A BLEND THAT’S LIKE
BRISKET AND SHORT RIBS, CHUCK, BUT WHATEVER YOU CAN FIND, COOK
IT UP IS DELICIOUS. THEN WE’RE GONNA SEASON IT WITH
A LITTLE BIT OF MY PEPPER. IT’S A LITTLE BIT OF SALT PEPPER
AND A LITTLE ACCENT. THAT ACCENT HELPS GIVE LIKE A
NICE UMAMI FLAVOR TO THAT
BURGER. BASICALLY LIKE AN MS G. EXACTLY.
EXACTLY. WHICH GETS A BAD WRAP.
IT GETS A BAD WRAP. I MEAN, IT’S A LITTLE BIT IS
DELICIOUS. IT GOES A LONG WAY
AND WON’T DO ANY HARM TO YOU. YOUR BURGER, YOU SEASON EVERYTHING. YOU ALWAYS GOTTA SEASON THEM
FIRST BECAUSE THAT’S GONNA GET ALL THAT FLAVOR OUT OF THE
MEAT. WE’RE GONNA GO OUT OUR GRILL,
NICE AND HOT HEAT. GET IT COOKING. UM, I LIKE TO COOK MY BURGERS
STILL, YOU KNOW ABOUT A MEDIUM, BUT WHATEVER YOU WANNA COOK THEM
TO, THEY’RE GONNA TAKE PROBABLY
AROUND 5 TO 8 MINUTES, DEPENDING UPON THE THICKNESS OF
THE PATTY THAT YOU’RE USING. WHEN THEY GET FINALLY COOKED,
YOU’RE GONNA LAST COUPLE OF
MINUTES, YOU’RE GONNA PUT A PIECE OF
CHEESE ON IT AND MELT THEM DOWN. WHAT KIND OF CHEESE DO YOU LIKE? I LOVE, I’M AN AMERICAN CHEESE
GUY ON MY BURGER, IT MELTS
PERFECTLY. IT’S THE BEST CHEESE OUT THERE
FOR A BURGER. AND MY HUMBLE OPINION, A BIG
MISTAKE PEOPLE MAKE PRESSING
DOWN THE BURGER. DON’T EVER, DON’T EVER PRESS DOWN THE BURGER
BECAUSE YOU’RE GONNA SQUEEZE OUT OF
THOSE NATURAL JUICES BECAUSE YOU WANNA FEEL LIKE
YOU’RE DOING SOMETHING. I KNOW. BUT DON’T BECAUSE IT ALSO FLARES
UP THE GRILL AND YOU’RE GONNA GET REALLY BAD
SMOKED FLAVOR ON THE MEAT. WE LOVE SMOKE, JUST NOT THAT
KIND OF SMOKE FLAVOR AND THEN LET IT REST ON THE TRAY. LET
THOSE JUICES JUST KIND OF
NATURALLY COME OUT. SO THEY DON’T SOAK OUT YOUR BUN
AND THEN WE’RE GONNA PUT OUR BURGER TOGETHER A LITTLE BIT OF
THAT SECRET SAUCE ON THE BOTTOM
BUN. AND THAT ARE, ARE YOU EAT QUICK PICKLES ON TOP? THE
BURGER? POTATO BUN? I LOVE THE
POTATO BUN FOR ME. THAT’S THE PERFECT SOFT, SWEET
SQUISHY BURGER BUN IS MY FAVORITE BURGER. THAT’S
ALL WE WANT IT TO BE. TOP IT OFF
AND DIVE ON IT AND ENJOY IT ON MEXICAN STREET CORN. WELL, WHILE
WE’RE GETTING ON MEXICAN STREET
CORN. A HUGE SHOUT OUT TO MY CO-AUTHOR
AND FRIEND SUPER CHEF, SHANE
MCBRIDE. AMAZING. THANK YOU KNOW, HE’S
THE BEST. SO IT’S, HE CO-WROTE THIS BOOK
WITH ME AND I COULDN’T HAVE DONE
IT WITHOUT HIM AND ALSO THE FAMOUS KATIE
STEELO. THEN WE’RE IN THE BACK OVER
THERE. HER AND ANTHONY KATRINA HAD
GREAT. UH THEY HELPED TO STYLE THE FOOD
FOR THE PICTURES OF THE BOOK. SO
A HUGE OUT OF THAT TED GOODMAN, JUDY CHO WITH ALL
THE PEOPLE THAT HELPED US WRITE
THIS BOOK. SO MEXICAN STREET CORN IN THIS
BOWL OVER HERE, WILL YOU GUYS
REMIND YOU? I’M GONNA PUT SOME SOUR CREAM TO
SOME MAYONNAISE. THIS IS SO GOOD. THIS IS A LITTLE BIT OF CHOPPED CILANTRO,
SOME CHOPPED GARLIC AND THEN WE’RE GONNA ADD SOME
LIME JUICE. THIS IS THE SIMPLEST THING IN
THE WORLD, BUT THIS SAUCE ON
CORN, I PROMISE YOU IS LIKE THE MOST
DELICIOUS THING IN THE WORLD. AND IT’S MY FAVORITE WAY OF
EATING CORN IN THE SUMMERTIME,
GRILL IT OFF, GET A NICE CHAR GOOD FLAVOR. AND THEN AFTER IT COMES OFF THE
GRILL, WE’RE JUST GONNA TAKE IT.
IT’S OK. WE’RE GONNA TAKE IT, BRUSH IT
WITH SOME OF THIS DELICIOUS UH SAUCE WE MADE WITH THAT
MAYONNAISE AND THAT SOUR CREAM. WHY ARE YOU MAKING YOU RIGHT ON THE GRILL YOU DON’T
KNOW IS MAKING NOISES. I’M LIKE, OK,
LET ME TRY IT. WHAT, WHAT IS, WHAT NOISE JUST CAME OUT OF YOUR SAUCE MADE WITH THE SOUR CREAM AND THE
MAYONNAISE RIGHT NOW, A CILANTRO AND SOME LIME JUICE.
AND THEN THERE’S SOME COTILLA
CHEESE ALL THE TIME IT OFF WITH AND THEN FINISH IT AGAIN WITH A
LITTLE BIT OF ALL PURPOSE
BARBECUE SEASONING ON TOP AND THERE YOU HAVE SOME GREAT. IT’S MY FAVORITE WAY OF EATING
CORN, COOK IT THE WHOLE WAY ON
THE GRILL. TAKE THOSE, PULL THEM BACK LIKE THAT. IT
MAKES A BEAUTIFUL DISPLAY FOR A
FRENCH FAMILY. I LOVE YOU. LADIES AND GENTLEMEN, YOU ARE THE MAN THAT’S PROPRIETARY, THAT’S PROPRIETARY. YOU KNOW, THE RECIPES IN THE
COOKBOOK. GO GET YOUR COOKBOOK.
ANYWAY. THAT’S, THAT’S THE SOUND OF A
GAME OF BREWING RIGHT HERE ON
NBC. TONIGHT’S SEASON OPENER, BUFFALO BILLS TAKING ON THE
REIGNING SUPER BOWL CHAMPS THE L
A RAMS. SO WE’VE GOT CHEF MATT ABDO
HERE. HE HAILS FROM UPSTATE NEW
YORK, SO HE’S GOT A REP. BUFFALO ALSO. OF COURSE, MATT’S THE EXECUTIVE CHEF AND
OWNER OF PIG BEACH LOCATIONS HERE IN NEW YORK CITY
AND WEST PALM BEACH AND WE’VE GOT DARRELL SMITH. DARRELL RESIDES IN LOS ANGELES,
HOME OF THE RAMS, ALSO A FORMER
NFL PLAYER HIMSELF. HE IS THE HOST OF THE MA THE MAD GOOD FOOD ON TASTE.
MADE. MAD GOOD FOOD ON TASTE,
MADE GENTLEMEN. GREAT TO HAVE BOTH OF YOU WITH
US. THANK YOU SO MUCH. I WAS JUST IN BUFFALO A FEW
WEEKS AGO. SO I KNOW BILL’S FANS
ARE STOKED. THEY THINK THIS IS THEIR YEAR. IT’S GAME TIME. INDEED. WHAT ARE
WE MAKING HERE? CHICKEN RIGG IS ONE OF THE MOST QUINTESSENTIAL ICONIC DISHES
FROM UPSTATE NEW YORK. RIGG’S BEING SHORT FOR RIGATONI. AND IT’S THIS DELICIOUS SPICY
CHICKEN PASTA DISH THAT WE’RE
GONNA GET RIGHT TO IT. SO FROM BUFFALO, I, I DON’T KNOW
WHERE THAT FROM, BUT IT LOOKS DELICIOUS,
COLD AND REFRESHING. SO IN OUR LITTLE CALENDAR HERE,
A NICE LITTLE FUN TRICK. WE HAVE
SOME CHICKEN THIGHS. WE’RE SWITCHING UP FROM THE
TRADITIONAL CHICKEN BREASTS,
SOME CHICKEN THIGHS. WE’RE DREDGING IT WITH SOME
FLOUR, HIT IT WITH A LITTLE BIT OF SALT
AND PEPPER AND THIS COOL LITTLE
TRICK YOU CAN SHAKE IT OUT WITH THE CALENDAR TO GET ALL
THAT EXTRA FLOUR OFF OF IT WITHOUT IT BEING NICE
AND CLEAN. AND THEN WE’RE GONNA BROWN OFF
OUR CHICKEN THIGHS. THAT OIL IS
NICE AND HOT. ONCE THEY’RE ALL BROWN, WE’RE
GONNA TAKE THE CHICKEN OUT IN THAT SAME POT. WE HAVE SOME ONIONS AND GARLIC
THAT HAVE BEEN SWEATED DOWN WITH A LITTLE BIT
OF OLIVE OIL. THE NEXT STEP, WE’RE GONNA
DEGLAZE A LITTLE BIT OF WHITE
WINE. ANY WHITE WINE WILL DO. BUT I
LOVE A GOOD CHARDONNAY FOR THIS
DISH. THEN WE’RE GONNA ADD SOME TOMATO
SAUCE, SOME MUSHROOMS, DICED TOMATOES, ROASTED RED PEPPERS AND WE LET
ALL THIS STUFF COOK DOWN FOR
ABOUT 1520 MINUTES OR SO UNTIL YOU GET
TO THIS DELICIOUS CONCOCTION
RIGHT HERE. THAT TURNS INTO THAT TURNS INTO THIS.
THEN WE’RE GONNA FINISH IT. WE’RE GONNA PUT OUR CHICKEN BACK
IN. OK, WE’RE GONNA HIT IT WITH SOME
HEAVY CREAM TO MAKE THAT BEAUTIFUL SORT OF PINK
SAUCE OUT OF THIS DISH. SOME CHOPPED CHERRY PEPPERS. THIS IS WHERE THAT VINEGAR HEAT
COMES INTO PLAY AND REALLY JUST KIND OF WAKES THIS
ENTIRE DISH UP, MAKES IT SUPER DELICIOUS. CAN’T HAVE THIS PASTA WITHOUT A
LITTLE BIT OF BUTTER AND THAT’S JUST ALL GONNA SIMMER
DOWN, FINISH IT WITH A COOKED RIGATONI PASTA, JUST COOK
IT AS NORMAL AS THE BOX WOULD
SAY. AND YOU’RE READY TO GO CHICKEN
RIGGS. MY UPSTATE NEW YORK
FAMILY. THERE IT IS FOR THE SHOW. I THINK THEY’RE GONNA DO GREAT.
I’M VERY EXCITED TO SEE WHAT
THEY DO. ALL RIGHT. ALL RIGHT. SO THERE’S A
CHICKEN WIGGY FROM BUFFALO. WHAT
DO WE HAVE FROM L A? GOOD LUCK TO YOU. WELL, I, I’M IN L A BUT I AM FROM PHILLY. I
JUST HAD TO SAY THAT BEFOREHAND.
SO TODAY, ASK YOU ABOUT THAT. IT’S THE
NICE ALBUM, RIGHT? SO WE’RE, WE’RE GONNA REPRESENT
BOTH SIDES. SO WE HAVE A
FILIPINO MEXICALI LUMPIA BECAUSE L A DOESN’T REALLY HAVE
A FOOD. AND SO I’M TAKING PHILLY WITH ME
AND MIXING IT WITH LUMPIA, WHICH
IS ALL OVER L A. IF YOU DON’T KNOW WHAT LUMPIA
IS, IT IS BASICALLY A FILIPINO
EGG ROLL, RIGHT? AND SO WE GOT SOME STEAK HERE
THAT WE’VE BASICALLY SLICED. AND SO TO DO THIS STEAK ARE YOU USING? SO WE GOT A RIB EYE, RIGHT? AND YOU
WANNA, YOU WANNA FREEZE THIS A
LITTLE BIT. SO IT’S EASIER TO SLICE. SO
WATCH THIS, WATCH HOW EASY THIS
IS WHEN YOU FREEZE IT, YOU CAN GET
IT SUPER THIN. SO THAT’S A PRO
TIP. YOU JUST DROPPED THERE. FREEZE
THE STEAK FIRST EASY. OK. AND THEN IF YOU WANT, YOU CAN GO TO THE STORE AND
SOMETIMES YOU CAN GET THESE FROM LIKE AN ASIAN MARKET AND
IT’S ALREADY SLICED FOR YOU. SO WE’RE GONNA MOVE OVER HERE
AND WE’VE GOT OUR STEAK THAT WE
THINLY SLICED. WE’RE GONNA ADD A LITTLE BIT OF
MY SEASONING MIX WITH SOME, SOME
SEASONING. WE GOT SOME CHILI POWDER. WE GOT
SOME UH IS THAT PROPRIETARY OR? MM IN
PHILLY WE, WE LIKE TO USE A
LITTLE BIT OF SEASONING. THAT’S WHAT OUR CHEESESTEAKS
TASTE SO GOOD. AND SO THIS IS THE PROPRIETARY MIX. WE GOT SOME CHILI POWDER, WE GOT
SOME PAPRIKA, WE GOT SOME BROWN
SUGAR CINNAMON THAT YOU TELL ME THAT NOT ALL THIS STUFF. THEN I WOULD HAVE TO UH YEAH, EXACTLY. SO WE GOT THIS, WE GOT A LITTLE
BIT OF ONION. WE GOT SOME GREEN
PEPPER AND FOR THIS STEP, YOU REALLY
WANNA ACTIVATE THOSE GLUTES IN
THAT LOWER BACK. YOU WANNA GET BOTH SIDES IN THE CAST, RIGHT? OK. SEE THAT COMING. THERE WE GO. AND WE JUST MIX
THESE TOGETHER, RIGHT? BOOM. ADD OUR CHEESE TO THIS AND ALL
IN THE PAN, ALL IN THE PAN AND ALL WE WANNA DO IS MAKE SURE
THIS IS JUST MIXED ALL TOGETHER. NEXT WE MOVE ON TO THIS STEP AND
THIS TURNS INTO THIS, IT’S, IT’S ALREADY FROZEN A LITTLE BIT
OR COOLED OFF BECAUSE WE WANNA PUT THESE
INTO OUR ROLLS AND I’LL HAVE YOU HELP ME. SO WE JUST, WE HAVE DON’T DO THAT YET. WE’RE GONNA
PUT THIS RIGHT AT THE BOTTOM
LAYER IT ACROSS, RIGHT? AND YOU AIN’T GOTTA PUT TOO MUCH
LIKE LET ME SEE. HERE WE GO. THAT’S GOOD ENOUGH,
RIGHT? AND NOW WE CAN HELP YOU IT, MAN. AND NOW ONCE YOU DO THIS, WE’RE
GONNA ROLL THIS PIECE OVER AND FOLD IT INTO A CELL. SO JUST LIKE THIS, YOU’RE GONNA
ROLL IT LIKE A RUG, ROLL IT LIKE
A RUG BACK AND THEN WE COME ALL THE WAY UP AND NOW WE TAKE THAT EGG WASH. THIS IS ELABORATE RIGHT ACROSS
THE TOP, RIGHT ACROSS THE TOP AND MAKE IT NICE AND STICKY
ICKY, IT’S STICKY JUST LIKE THAT. AND SO ONCE WE GOT THIS, WE’LL
TAKE THESE, YOU COULD CUT THESE
IN HALF IF YOU LIKE AND WE JUST DROP THESE BAD BOYS
RIGHT INTO OUR OIL SO YOU CAN EAT IT. YEAH. AND IF YOU WANT, YOU CAN FREEZE
THEM, YOU CAN TAKE THEM OUT, YOU CAN COOK THEM RIGHT OUT OF
THE FREEZER. THESE, WE FROZEN A LITTLE BIT JUST
BECAUSE WE WANT TO BE NICE AND
STIFF AND TO KEEP THAT SHAPE AND IN THE END ONCE THEY’RE NICE AND CRISPY, VOILA, VOILA, WHAT, WHAT KIND OF
OIL AS JOKES COME OVER HERE? WHAT, WHAT’S THE VERDICT HERE? BECAUSE
YOU’RE A PHILLY GIRL. I’M LIKE WATCHING WITH BOTH OF
THESE THINGS. THEY’RE LIKE CHEESESTEAK SPRING
ROLLS. THEY ARE SO GOOD AND YOU CAN
MAKE, IT’S EASY TO MAKE AT HOME.
ISN’T THAT DELIGHTFUL? AND YOU KNOW, I’M LITERALLY WALKING AROUND
WITH BOTH BOWLS, MATT ABDOO. AND IF YOU WANT TODAY’S RECIPE,
IF YOU WANT TO DO THIS, WE MADE
IT VERY EASY. YOU CAN SCAN THE QR CODE TO
ORDER THE INGREDIENTS IN JUST
ONE CLICK, THEN YOU SELECT ADD INGREDIENTS
TO THE CART, THEN SCHEDULE A PICK UP OR
DELIVERY IS VERY EASY. SO PLAY ALONG AT HOME IF YOU
WANT TO EAT MATT, IT’S GOOD TO
SEE YOU, BUDDY. CONGRATULATIONS. THANK YOU VERY
MUCH ABOUT THE COOKBOOK BECAUSE
FINALLY BOOK IS HERE. THAT’S RIGHT. EXCITING. WHEN I THINK OF BARBECUE, I
REALLY DO THINK OF UNCLE AL UH
BECAUSE WE, WE BARBECUE IDEAS AND TIPS ALL THE TIME,
DIDN’T YOU WRITE? A BLURB AND
MATT’S BOOK. HE SURE DID. WHAT DO YOU LOVE ABOUT THE
COOKBOOK? UH, IT’S, IT’S SIMPLE. YOU KNOW, EVERYTHING IS, IS
REALLY ACCESSIBLE. YOU CAN IMAGINE MAKING THIS
STUFF. EXACTLY. AND THAT’S WHAT
WE REALLY WANTED TO DO. WE WANTED TO MAKE A BOOK THAT
EVERYBODY CAN ENJOY THAT. EVERYBODY COULD COOK FROM THE
BARBECUE, LIKE, HOBBYIST TO THE
PROFESSIONAL BARBECUE GUY TO MAKE SOME EXTRA FLAVORS AND
SOMETHING’S FUN AND DIFFERENT. WHAT ADVICE DO YOU HAVE FOR
PEOPLE WHO, WHO WANT LIKE
NEWBIES IN THE BARBECUE WORLD? WHAT’S, WHAT’S I THINK THE BEST
ADVICE I CAN GIVE ANY, ANY NEWBIE IN THE BARBECUE WORLD
IS TO GET YOURSELF A DIGITAL
INSTANT THERMOMETER. IT’S PROBABLY ONE OF THE BEST
WAYS YOU CAN TELL WHEN ANYTHING
IS COOKED, READY TO BE WRAPPED OR READY TO
BE FINISHED. SO, WITH THAT TOOL, YOU CAN
REALLY HAVE A LOT OF SUCCESS IN
THE BARBECUE CAN. PERFECT. I TEASED THE SECOND BY SAYING
YOU’RE GONNA FIND SOME MEATS
THAT ARE A LITTLE LESS EXPENSIVE TO USE.
WHAT DO WE GOT TODAY? SO TODAY WE GOT A LITTLE TRI TIP
ACTION FOR YOU. IT’S A CUT OF SIRLOIN
FROM THE BOTTOM PART OF THE
SIRLOIN. AND WHAT I LOVE ABOUT TRI TIP,
IT’S GOT SO MUCH INCREDIBLE
FLAVOR TO IT AND IT’S GOT A TEXTURE OF THAT.
SOMETHING SIMILAR TO LIKE A
FLANK STEAK OR. SO ONCE YOU SLICE IT NICE AND
THIN AND IT ALSO TAKES ON GREAT FLAVOR.
SO WHERE DO YOU START WITH? OUR
TRI TIP? MUST BE SUPER SIMPLE. WE’RE STARTING OFF WITH A PIECE
OF TRI TIP THAT YOU CAN SEE HERE
CALLED TRI TIP BECAUSE IT LOOKS LIKE A TRIANGLE. IT’S
GONNA BE A TRIANGULAR SORT OF
SHAPE TO IT. BUT FOR OUR, OUR RUB, WE’RE
GONNA DO SOMETHING SUPER SIMPLE. SOME GROUND BLACK PEPPER, SOME PAPRIKA GRAIN OF GARLIC AND A LITTLE BIT OF DRIED
ROSEMARY. NOW WE’RE GONNA MIX THIS ALL
TOGETHER AND THIS CAN GO IN YOUR PANTRY INTO A FOOD
SAFE CONTAINER. SAVE IT UP THERE FOR PROBABLY UP
TO SIX MONTHS IN YOUR PANTRY AND
USE IT WHEN NEEDED. JUST USE THAT SAME RUB ON OTHER
CUTS OF. SO YOU CAN USE IT ON ANY KIND OF
STEAK, CHICKEN POULTRY, UH PORK.
IT’S DELICIOUS. IT’S JUST A REALLY SIMPLE ALL
PURPOSE RUB. SO WE’RE GONNA TAKE OUR TRI TIP,
WE’RE GONNA HIT WITH A LITTLE
BIT OF OLIVE OIL, WHATEVER YOU HAVE IN YOUR
PANTRY. AND THEN WE’RE GONNA GENEROUSLY
SEASON IT WITH THIS TRI TIP RUB OR REALLY ALL PURPOSE
KIND OF RUB, SEASONING ON BOTH SIDES, BOTH SIDES. I LOVE IT. I GOT A COOKING CHEF. ARE YOU GONNA EAT BOTH SIDES? SO FROM HERE, IF YOU HAVE A
SMOKER, THIS IS THE POINT WE’RE GONNA
FIRE UP OUR SMOKER TO 250
DEGREES. I LIKE TO USE CHERRY WOOD, WHATEVER KIND OF WOOD AND
WHATEVER THAT SORT OF SMOKE
FLAVOR YOU LIKE BY ALL MEANS HAVE SOME
FUN WITH IT. AND DO YOU HAVE TO SMOKE IT
BECAUSE YOU DON’T, THAT’S THE GREAT THING ABOUT THE
STEAK IS YOU DON’T HAVE TO SMOKE IT AT ALL IF YOU DON’T
WANT TO. IT JUST ADDS THAT ELEMENT OF
LIKE THAT BARBECUE, SMOKY FLAIR
AND FLAVOR TO IT, WHICH REALLY KIND OF MAKES THAT
STEAK DIFFERENT AND SHINE A
LITTLE BIT MORE. BUT YOU COULD ALSO JUST TAKE IT
AND COOK IT COMPLETELY ON THE
GRILL IF YOU WANT. AND YOU WOULD DO THAT AT 252
THERE’S A NO ON THE GRILL. SO WHENEVER WE SET UP A GRILL, I LOVE TO DO WHAT’S CALLED UH
ZONE COOKING WHERE I’LL HAVE ONE
SIDE SET TO REALLY HOT, HOT HEAT FOR CHARRING AND
MARKING AND THEN ANOTHER SIDE
SET TO SORT OF MEDIUM TO, SO THAT EXACTLY TO GET THAT NICE
AND LOW CENTER COOKED. SO YOU GET A PERFECT EYE. SO IF YOU WANTED TO DO IT INSIDE,
YOU COULD ABSOLUTELY TAKE IT AND JUST
ROAST IT OFF IN YOUR OVEN. NO
PROBLEM. LIKE THAT’S A GREAT THING ABOUT
COOKING IS THAT EVERYONE HAS A VERSION OF A RECIPE OF WHAT
THEY CAN DO. BUT THE GREAT THING IS IS THAT
AS LONG AS YOU’RE COOKING IT IN
THAT DIGITAL INSTANT THERMOMETER YOU HAVE, YOU’RE
COOKING IT TO THE RIGHT
TEMPERATURE, YOU’RE GONNA HAVE A DELICIOUS
CUT OF MEAT. WHAT’S THIS MEDIUM RARE? WHAT DO YOU PULL THIS OUT? SO, FOR MEDIUM, MEDIUM, UH NO,
FOR MEDIUM RARE. I’LL PULL IT
AROUND 135 AND LET IT SORT OF, IT’S EXACTLY, IT’S
GONNA CARRY YOU OVER. ALL RIGHT. SO WE’RE GONNA GO
QUICK. SO, IN HERE WE HAVE OUR
STEAK. IT’S BEEN SMOKED TO ABOUT 100
DEGREES. WE’RE GONNA LET IT
REST. WE’RE GONNA MARK IT UP ON THAT GRILL. GET THOSE
BEAUTIFUL TARMACS THAT ARE
HAPPENING. AND THEN FOR ME, THE PERFECT
CONDIMENT TO THE SUMMERTIME MEAT IS A CHIMICHURRI SAUCE, HOT POD. OH, YES, THE BEST. SO WE’RE JUST
GONNA TAKE SOME PARSLEY AND CHOP
IT UP. WE’RE GONNA ADD IT TO OUR MIXING
BOWL. WE HAVE SOME MINT SOME MORE PARSLEY CILANTRO WITH THAT. ABSOLUTELY. CILANTRO IS GREAT TO
IT AS WELL. WE CAN ADD SOME UH SHALLOTS
GARLIC CHILI FLAKES, OREGANO,
PUT THAT ALL IN THE BOWL, RED WINE, VINEGAR, LEMON JUICE,
OLIVE OIL. WE’LL MIX THAT ALL TOGETHER.
ZEST IT WITH A LITTLE BIT OF
LEMON AND YOU HAVE THE PERFECT,
PERFECT. OH MY GOD. IT’S THE
BEST THING EVER. AND THEN WE’RE JUST GONNA TAKE
THE STEAK. AND WHAT I LOVE ABOUT
TRI TIP IS THAT THE BACKSIDE FOR THOSE PEOPLE
THAT WOULD LIKE THE STEAK A LITTLE BIT MORE COOKED JUST BY
THE NATURE OF THE STEAK. THAT’S MY LOVE. THAT IS A HAPPY PLATE. WHAT’S
GOING ON HERE AT HOME? ARE YOU NOT EATING? SO, THE GREAT THING ABOUT TRI TIP IS
THAT SINCE IT’S TAPERED OFF AT
THE END FOR THE GUESTS THAT ARE JOINING US
AND WANT THEIR STEAK COOKED A
LITTLE BIT MORE. THEY CAN HAVE THOSE SORT OF
MEDIUM WELL PIECES. AND THE
PEOPLE THAT WANT A LITTLE BIT MORE ON THE MEDIUM
RARE SIDE, YOU GO RIGHT TO THE MIDDLE AND
GET THOSE BEAUTIFUL PIECES CUT
RIGHT THERE. TOP IT OFF WITH THAT BRIGHT
FRESH, VIBRANT FAT MEATY FLAVOR TO IT THAT JUST GET IT CRACK. I LOVE IT. I LOVE IT. WELCOME TO TODAY. ALL DAY, ALL
DAY, TODAY, ALL DAY, ALL DAY. THIS IS A LONG WAY OF ASKING WHO’S YOUR FAVORITE CHARACTER YOU’VE EVER PLAYED THE UNICORN? YOU GOTTA HAVE THE UNICORN. WHAT IS SHE RIGHT THERE? THAT’S WHY YOU’RE SAYING ALL
THIS NICE STUFF YOU GAVE ME THE
LOOK, SORRY TO DISTURB YOUR DAY. EVERYONE’S MAD AT YOU WILLIE.
BETTER MAKE THIS FAST. I DON’T
WANT THE RAP UNA WHEN I SEE YOU. I ALWAYS THINK I
WONDER WHAT HIS QUOTE WOULD BE. GIVE US SIX MINUTES AND WE’LL
ASK AS MANY QUESTIONS AS WE CAN. WELCOME TO COLD CUTS, PORK, CUT,
COLD CUT. HI BUDDY CAL, COOKING WITH ME. LET’S GO
BABYSIT. IT’S CALLED PARENTING.
WHAT WAS THE FIRST BOOK? YOU REMEMBER LEVI HEART SMART TODAY WITH SIMPLE
EXERCISES TO STRENGTHEN YOUR
HEART. MAKE THE MOST OF YOUR BEACH
DAYS. IT’S ALL ABOUT THE TRACK. NOW, HOW GOOD THEY LOOK. I NOW PRONOUNCE YOU HUSBAND AND
WIFE THE THIS MORNING. A STORY OF PEOPLE
HELPING PEOPLE. YOU RECEIVED TONS OF LETTERS
FROM PEOPLE WHO HAVE BEEN
INSPIRED. LET’S DO THE WEATHER. OK. ALL YOU GOT TO SAY IT’S
COLD, IT’S WARM, IT’S RAINING, IT’S SNOWING.
THAT’S IT. ONE OF OUR MOST
FAVORITE FRANCHISES EVER. AMBUSH MAKEOVER. IT DOESN’T LOOK YOU IN A COOK OFF. I WILL AND YOU GUYS
WILL DEFINITELY WIN SOMETHING TODAY ALL DAY, ALL DAY, ALL DAY. WELCOME TO TODAY, ALL DAY. WE ARE SO EXCITED TO GET STARTED
WITH COOKING AND TODAY FOOD. BUT BEFORE WE DO, BEFORE WE DO
THAT, WE’RE JUST GONNA TAKE ONE
SECOND AND SHOUT OUT OUR NEW EXECUTIVE
PRODUCER, TALIA IS IN THE HOUSE. WE JUST WANNA
SAY, HEY, WELCOME TO. IT’S YOUR FIRST DAY OF SCHOOL, NATALIA. WE’RE SO WE’RE HERE. SHE’S HERE. YOU KNOW
WHO ELSE? WE’RE SO HAPPY TO HAVE
IT. WELL, SHE’S NOT AT THE RANCH HANGING
OUT WITH HER FAMILY OR FILMING EPISODES OF HER HIT
FOOD NETWORK SHOW, REID DRUMMOND IS BUSY COMING UP
WITH EASY AND DELICIOUS MEALS FOR YOU AND
YOUR FAMILY. SHE’S THE STAR OF THE PIONEER
WOMAN AND A BEST SELLING AUTHOR
OF SEVEN COOKBOOKS. HER LATEST IS CALLED THE PIONEER
WOMAN COOKS. SUPER EASY. IT’S 100 AND 20 SHORTCUT RECIPES
FOR DINNERS, DESSERTS AND MORE. WE’VE MISSED YOU. SO I JUST FEEL LIKE I’M SEEING OLD
FRIENDS AND IT’S JUST SO HAPPY.
I’M SO HAPPY TO BE HERE. OK. FIRST OF ALL, WE HAVE TO
SAY, CONGRATULATIONS, YOUR
DAUGHTER GOT MARRIED. MY THANK YOU. HOW WAS THAT? IT WAS SO MUCH FUN. I MEAN, IT
WAS, WE DID IT ON THE RANCH,
WHICH WAS A CRAZY IDEA. WE SORT OF BUILT THIS HUGE TENT
OUT THERE, BUT IT WAS, THAT’S FINE. AND THE, THE GREAT THING IS
THERE WAS A LOT OF WORK, BUT THE DAY OF WE WERE JUST ABLE
TO LET THE PROCESS HAPPEN AND
ENJOY IT. IT WASN’T STRESSFUL. YOU DIDN’T DO ANY COOKING FOR IT, DID YOU? I WAS GONNA SAY REHIRES BECAUSE THAT’S WHY I WAS
ABLE TO RELAX AND HAVE FUN TO WATCH YOUR HUSBAND WALK HER
DOWN THE AISLE. WE KNOW HE’S BEEN RECOVERING
FROM AN ACCIDENT. IT MUST HAVE
BEEN SPECIAL. IT WAS WONDERFUL. I MEAN IT WAS A SEE THAT’S MY FAVORITE PICTURE OF
THE TWO OF THEM. HE WAS A LITTLE
STIFF. THEN HE’S, HE’S DOING MUCH
BETTER. HE’S ON HIS HORSE TODAY.
SO EVERYTHING IS GREAT ON THE HORSE. OH MY. OK. SO NOW THAT HODA HAS EATEN A
WHOLE CHOCOLATE WAS MAKING FUN OF YOU. I DON’T
APPRECIATE THAT. THANK YOU, JEN. YOU. IT WAS REALLY QUIET AND THEN ALL
OF A SUDDEN THE CAKE WAS GONE BUT YOU SHOULD SEE WHAT SHE DOES
TO CHIPS. OH, WELL, YOU KNOW YOU HAVE THE REST OF THE DAY TO
WORK IT OFF RIGHT AFTER THE CAKE. I THOUGHT IT
WOULD BE GREAT TO MAKE SOME
VEGETABLES. SO I’M GONNA DO A SHEEP PAN GNOCCHI DINNER AND WHAT I LOVE
ABOUT IT. MY COOKBOOK REALLY? I’M NOT AFRAID TO USE SHORTCUT
INGREDIENTS. SO MY FAVORITE INGREDIENT IS,
THIS IS STORE BOUGHT M AND IS THIS FROZEN OR YOU JUST, IT’S ACTUALLY SHELF STABLE,
BELIEVE IT OR NOT. SO YOU CAN THROW IT IN THERE. IS THIS A JOKE? WHAT YOU JUST
DID? YOU JUST DUMPED EVERYTHING
ON THE SHEET? I THOUGHT YOU HAD TO BOIL IT. NO,
NO, NO, NO, BECAUSE WE’RE GOING
TO ROAST IT. SO THEN I’VE GOT YES, PESTO. I’M GOING TO MIX IT
WITH OLIVE OIL. I’M TRYING NOT TO GET PESTO ON
YOU. SO I MOVE IT AWAY FROM YOUR. CAN YOU BUY THE PESTO OR DID YOU
MAKE THEM? NO, NOT THE PESTO. SO
YOU LIKE EVERYTHING. SO SHE’S SPEAKING OUR LANGUAGE. YEAH, I MEAN DURING THE PANDEMIC, YOU
KNOW, I KIND OF BURNED OUT ON COOKING
A LITTLE BIT BECAUSE THERE WERE
SO MANY KIDS AROUND. SO THAT’S IT BECAUSE PESTO IS SO
FLAVORFUL. IT HAS GARLIC AND YOU
KNOW OIL, THE PAN DID YOU ALREADY? YOU HAVE TO BECAUSE THERE’S
PLENTY OF OLIVE OIL IN THE PESTO
MIXTURE. SO BASICALLY AROUND AND THEN LOOK HOW
BEAUTIFUL IT LOOKS WHEN YOU HAVE TO PULL IT OUT OF THE. SO I LIKE TO DO A LITTLE HELP ME AND GRAB SOME PARMESAN SHAVINGS. I LOVE EVERYTHING ON ANYTHING. YOU KNOW WHAT I USED TO MAKE MY
OWN BY JUST REDUCING BALSAMIC
FOR HOURS IN THE HOUSE WOULD SMELL
LIKE VINEGAR AND MY KIDS WOULD
BE LIKE, WHY DID YOU HAVE TO? THIS IS KIND OF CRISPY. IT’S
DELICIOUS, ISN’T IT? AND SEE HOW ALL THE VEGGIES GOT
BEAUTIFUL COLOR. IT’S SUCH AN EASY MEAL AND I
WOULD TOTALLY JUST EAT THIS. BUT WE COULD DO THIS TOO, WHICH IS HUGE. LOOK AT WHAT
WE DID PUT IT IN THE OVEN TO BASIL AND I’M SO LAZY. I DON’T EVEN
WANT TO CHOP BASIL. LET ME JUST THE WAY WE HAVE ANOTHER RECIPE. HONESTLY. SHEET PANS ARE KIND OF
MY THING. I LOVE THEM. THEY’RE,
THEY’RE JUST, I GET NERVOUS IF I DON’T HAVE 20
READY TO GO AT ALL. SO THIS IS A SHEEP PAN SALAD. AND I LOVE THIS CONCEPT BECAUSE
YOU BASICALLY ROAST ANY VEGGIE
YOU WANT. IT’S, IT’S THE SQUASH TIME OF
YEAR. SO THIS IS A MIXTURE OF
CUBED BUTTERNUT SQUASH AND DELICATUS. DO YOU EVER PUT IT ON TOAST, MASH, MASH THAT THIS IS WHAT IT LOOKS LIKE. AND IT’S
BASICALLY KIND OF AN HEIRLOOM
TYPE OF SQUASH. BUT THE GREAT THING IS YOU CAN
EAT THE SKIN, IT GETS REALLY
TENDER. SO BUTTERNUT, IT CAN BE A LITTLE
BIT TOUGH, NOT VERY DRIZZLE. AND THEN WE’RE GOING TO DO
ANOTHER ROASTED VEGETABLE
SITUATION, SALT AND PEPPER. ITALIAN SEASONING AND THEN JUST, BUT HERE’S WHAT’S FUN ABOUT IT. SO, ROAST IT AND IT’S LIKE 4 50
25 30 MINUTES AND LOOK HOW GORGEOUS. SO THAT’S
DELICIOUS ON ITS OWN. BUT I
BUILD A SALAD OUT OF THIS. YOU MAKE YOUR OWN DRESSING TOO,
DON’T YOU? WELL, SOMETIMES, SOMETIMES I
DOCTOR OUT BOTTLED DRESSING. SO, BUT I’M USING THE ROASTED
VEGETABLES AS A BASE FOR A
SALAD, ISN’T IT GOOD? AND THE DRESSING IS TA MUSTARD LEMON JUICE, OLIVE
OIL, HONEY. AND THEN ISN’T IT? PRETTY 10 PLUS PLUS PISTACHIO, PISTACHIOS, POMEGRANATE, POMEGRANATE. IT’S PRETTY AT CHRISTMAS AND THEN GOAT CHEESE, WHICH HODA DOESN’T LOVE YOU. HODA LIKES IT. IT JUST DOESN’T LOVE
HER. THANK YOU. SO, THERE’S A LOT ABOUT HODA. ANYWAY, THANK YOU SO MUCH FOR THESE
RECIPES. HEAD TO DAY.COM/FOOD
AND FOR RES NEW BOOK. IT HAS RECIPES JUST LIKE THIS
ONE. HEAD TO DAY.COM/SHOP. I
PREDICT A BEST SELLER FINALLY, AFTER ALL OF THOSE
TEASES, THE RE DRUMMOND HAS MADE IT ALL THE
WAY FROM HER RANCH IN OKLAHOMA. ARE YOU NEAR
BLAKE’S RANCH IN OKLAHOMA? NOT SO MUCH, BUT YOU KNOW, WE’RE IN THE SAME STATE. WE KNOW EACH OTHER WHEN I WAS
THERE MARRYING HIM AND GWEN, I WOULD HAVE STOPPED BY YOUR
RANCH 25TH WEDDING ANNIVERSARY. I
COULD HAVE RENEWED YOUR VOWS. WELL, WE ALSO OUT WITH A BRAND
NEW COOKBOOK. IT’S CALLED SUPER
EASY. IT FEATURES MORE THAN 100 SHORT
CUT RECIPES, WHICH WE LIKE THE
SOUND OF THAT. ACTUALLY. LOTS GOING ON IN THE
RANCH IN OKLAHOMA. YOU LOOK
ABSOLUTELY STUNNING. YOU’VE GOT A DAUGHTER WHO JUST
GOT MARRIED. RIGHT. YES. HARD TO
BELIEVE. YEAH. AND YOU READ TO CELEBRATE YOUR
25TH ANNIVERSARY AND CARSON IS GOING TO DO YOUR RENEW
YOUR, THAT’S HARD TO BELIEVE. TOO. I KNOW.
I’M ONLY 29. I DON’T KNOW HOW I CAN LOOK AT WHAT HAPPENED DURING COVID. ALL I DID WAS EAT
AND DRINK AND NOT WORK OUT AND
LISTEN. SAME. I WAS WEARING PANDA PANTS THIS TIME LAST YEAR. I DON’T KNOW IF YOU REMEMBER. BUT, BUT, UH, YEAH, I JUST, YOU
KNOW, THE WEDDING WAS A GREAT
INSPIRATION AND MOTIVATION. BUT THEN ONCE I STARTED KIND OF
EXERCISING MORE AND GETTING
HEALTHIER, IT FELT SO GOOD THAT I JUST KEPT
GOING. SO I’M, I’M KIND OF GLAD I’M
OVER THAT HUMP. AND NOW IT’S ABOUT JUST
MAINTAINING AND, AND I DON’T KNOW IF THESE DELICIOUS
RECIPES ARE GOING TO BE ON ANY
MAINTENANCE, BUT THEY ARE REALLY SMELL GOOD. SPEAKING OF MY WELLNESS JOURNEY,
LETS SEE SOME WITH CHEESE ALL OVER THEM. SO, YEAH, IT STARTS WITH
CHICKEN. YES. SO I’M GOING TO
MAKE TAOS. NOW, DO YOU KNOW WHAT TAOS ARE CARSON? YOU NEED TO KNOW? SO TAOS ARE JUST LIKE NACHOS BUT THEY’RE
MADE WITH TOTS. SO I, I BAKED SOME TOTS WITH A LITTLE CHILI, COOK SOME CHICKEN, ADD SOME CELERY. SO THESE ARE
BUFFALO CHICKEN TAOS, CELERY, GARLIC AND GREEN ONION.
DID YOU MAKE UP TAOS OR IS THAT A THING? I KNOW BUT SWEPT THE NATION YET. NOW, I’M KIND OF HOPING ON NACHOS. YOU CAN PUT ON TO IT ON TAOS. SO THEN OF COURSE BUFFALO SAUCE
AND THEN YOU JUST LET THIS
SIMMER. I STARTED WITH RAW CHICKEN BUT
YOU CAN DO ROTISSERIE CHICKEN TO
MAKE IT EASIER. SO SIMMER THAT UNTIL IT’S
LUSCIOUS. HAVE YOU CHANGED WHAT
YOU COOK NOW? BECAUSE OF YOUR SORT OF WELLNESS
JOURNEY? IS IT, DOES IT PUT YOU ON A DIFFERENT PATH? NO. AND YOU KNOW, THE THING IS,
IS I HAVE, I HAVE TEENAGE BOYS,
COLLEGE STUDENTS. UH, LAD. I KNOW. YEAH. COWBOY. AND SO I HAVE TO MAKE FOOD THAT
EVERYBODY LOVES. AND I DON’T, I’M NOT GOOD WHEN I
DENY MYSELF, YOU KNOW, WHOLE
CATEGORIES OF FOOD. SO I’M JUST KIND OF LEARNING TO
EAT. I LIKE TO SAY I EAT A RHODE ISLAND SIZE PIECE OF CAKE
INSTEAD OF A TEXAS SIZED PIECE. THAT’S THE BEST WAY YOU GET THE
FLAVORS AND THE TASTE, EVERYTHING IS GOOD. SO YOU PULL THE TOTS
OUT OF THE OVEN, THEY’RE
SEASONED. SO THEY’RE A LITTLE BIT
ELEVATED. I KIND OF PUSH THEM INTO A PILE
PEPPER JACK CHEESE ALL OVER. I
MEAN, THIS, THIS IS WHAT RIGHT HERE. YEAH. AND THEN YOU
SPOON THE SAUCY CHICKEN ALL
OVER. AND SO YOU CAN DO GROUND BEEF AND YOU KNOW, BLACK BEANS AND DO
SORT OF IS THE CHICKEN BECAUSE
IT’S HOT MELT. THAT CHEESE. ARE YOU PUTTING
THIS BACK IN THE BACK IN THE OVEN? SO YOU WANT TO MELT THE CHEESE LIKE
NACHOS. SO ALL THE CHEESE YOU
WANT MELTS? OH, HERE WE GO. YEAH. CHEESE. THE BUFFALO SAUCE. IT’S HARD. IT’S GOT A KICK. BUT DID YOU KNOW, REDHEADS CAN
TOLERATE UH SPICY FOOD MORE THAN
ANYTHING. THAT WAS GOOD. YOU LOVE IT INTO THE GENEALOGY OF THAT SOME OTHER
TIME. BUT BASICALLY YOU GARNISH WITH UH
BLUE CHEESE AND TO MAKE BLUE
CHEESE DRESSING. I JUST TAKE RANCH DRESSING AND
ADD BLUE CHEESE TO. IT’S VERY EASY. YOU CAN DO BOTTLED RANCH OR YOU CAN MAKE
YOUR OWN BUT NICE LITTLE
SHORTCUT. SO THIS IS WHAT, THIS IS WHY MY
TEENAGE BOYS LOVE ME. THAT IS DELICIOUS. THIS IS GONE. I MEAN, WHAT’S EATEN A WHOLE BUNT CAKE? WE HAVE NOT STARTED THE CAKE SEGMENT YET. HEY, TAKE A BREATH. NO
ONE’S MISSED THESE EATING
SEGMENTS. MORE THAN HO SO GOOD. REMEMBER RHODE ISLAND? NOT
TEXAS. SHE’S GOING STATE BY
STATE. ALL RIGHT. WELL, THAT DOES BRING
US TO OUR CHOCOLATE CAKE. NOW THIS IS YOUR SECRET RECIPE,
RIGHT? OK. YES. SO CONFESSION. MY TOP SECRET INGREDIENT IN MY
TOP SECRET CAKE IS DARK
CHOCOLATE CAKE MIX. OK. AND LISTEN, I HAD MY HOUSE FULL
OF HUMANS DURING THE PANDEMIC
AND LARGE SIX, YOU KNOW, 6 FT FIVE HUMANS AND
FOOTBALL PLAYERS. AND I HAD, I WAS MAKING SO MUCH FOOD
THAT I WAS ABOUT TO LOSE MY
RELIGION. I, EVERY DAY I WAS JUST LIKE, I
CAN’T DO IT ANYMORE. SO I’M NOT AFRAID TO WHIP OUT
THE CHOCOLATE CAKE. I DOCTORED
IT WITH UH YOU KNOW, BITTERSWEET
CHOCOLATE CHIPS JUST TO MAKE IT
A LITTLE BIT MORE RICH. BUT THE THING IS THIS IS THE
SECRET. IT’S A BOX CAKE. WELL,
THAT’S WHAT, YEAH, BUT THE THING IS I’M TOPPING IT
WITH GANACHE, WHICH IS HEAVY CREAM AND GOOD. THAT’S TWO INGREDIENTS. AND THEN IT
TURNS INTO THIS LUSCIOUS AND ARE THESE INSIDE OR IS JUST LIKE A TOPPING THING? SO, WELL, YOU CAN JUST EAT ONE IF
YOU LIKE. OK. YEAH. SO YOU MADE THE CAKE?
OH, WE’RE OUT OF TIME. OK. I REALLY
WANT TO AND THEN DRIZZLE, DRIZZLE. I DID
SPRINKLES ON TOP. BUT AFTER
HALLOWEEN YOU CAN TAKE CANDY ON TOP ON TOP. OH, WAIT A MINUTE TO SHOW IT. YOU LEFT OUT. AND ALSO SHE’S GONNA MOVE IN
WITH YOU. AND SHE, SHE’S
GIGGLING. SHE’S GIGGLING A LOT OVER THERE ON YOUR SHOW. THANK YOU. THANK YOU. ALL RIGHT, OF COURSE, YOU CAN FIND ALL THESE RECIPES
AT TODAY.COM/FOOD AND PICK UP A
COPY OF SUPER EASY AT TODAY.COM/SHOP THIS
MORNING ON TODAY FOOD LASAGNA
TWO WAYS WITH LAYERS OF PASTA MEAT SAUCE AND CREAMY
CHEESE LASAGNA IS ONE OF THE
ULTIMATE COMFORT FOODS, BUT GET READY FOR SOMETHING A
LITTLE NEW THIS MORNING. RE DRUMMOND A K A, THE PIONEER WOMAN HAS
CREATED RECIPES. THEY’RE GOING TO BECOME YOUR
FAVORITES. HER LATEST BOOK IS CALLED THE
PIONEER WOMAN COOKS, THE NEW
FRONTIER. GOOD MORNING. HI, SAVANNAH. IT’S
GOOD TO SEE YOU. YOU’RE DOING SOMETHING REALLY
DIFFERENT WITH LASAGNA, WHICH IS
RISKY. WELL, IT’S A LITTLE RISKY. BUT WHEN YOU SEE THESE RECIPES,
YOU WILL TOTALLY UNDERSTAND. I LIKE TO MATCH THINGS UP AND
YOU KNOW, YOU DON’T WANT TO MAKE LASAGNA
OVER AND OVER AND OVER. SO WE ARE GOING TO MAKE SHRIMP
SCAMPI LASAGNA ROLL UP. I LIKE IT, WHICH ARE AS GOOD
AS THEY SOUND. SO I COOKED SOME SHRIMP AND BUTTER
ONION GARLIC A LITTLE THYME AND CHOPPED IT UP. OK. SO I’M GONNA MAKE A SORT OF A
SHRIMPY CHEESY FILLING AND THIS
IS CREAM CHEESE, RICOTTA EGG AND PARMESAN. I MEAN, WHAT CAN YOU, WHAT COULD
POSSIBLY GO WRONG? I KNOW. I
MEAN, IT’S ALL SIGN ME UP. SO I’LL LET YOU STIR THIS
TOGETHER AND I’M GOING TO START ON THE
WHITE SAUCE. UM, MY NEW COOKBOOK HAS LOTS OF
FUN RECIPES LIKE THIS. YEAH, I
LIKE THAT. IT’S DIFFERENT. YEAH. BUFFALO CHICKEN QUESADILLAS, FOR
INSTANCE, I HAVE TWO TEENAGE
BOYS AT HOME. MY GIRLS GREW UP AND LEFT ME. YOU GOT THOSE BRUTES AT HOME? SO RUDE OF THEM. YOU STILL GOT
CHARLIE THE DOG. WELL, CHARLIE’S NOT WITH US
ANYMORE BUT I HAVE, I HAVE
WALTER WALTER AND I HAVE A COUPLE OF
OTHER LITTLE BASSETS RUNNING
AROUND. THE WHOLE CREW OVER THERE IS
LIKE, OH, NO, IT’S OK. CHARLIE LIVES
ON, IN HIS BOOKS. WE READ HIS BOOK ALL THE TIME.
OH, I LOVE HEARING THAT. OK. SO I STARTED IT. SO THAT’S ALL. START TOGETHER AND I AM MAKING
JUST A BEAUTIFUL WHITE SAUCE AND
IT’S, I STARTED WITH THE ROE AND IT
HAS CREAM AND MILK AND SO YOU COOK AND COOK AND
COOK UNTIL YOU’RE TRYING TO
THICKEN IT UP. RIGHT? THICKEN IT UP. IS THAT THICKEN UP OR NOT
REALLY? THIS LOOKS GREAT. THIS ISN’T QUITE THERE BUT I
HAVE, I HAVE TO FINISH. SO I’M GONNA HAVE YOU HELP ME
BUILD A ROLL UP. OK. THIS IS THE FILLING YOU JUST
STIRRED TOGETHER. TAKE ABOUT A GENEROUS THIRD CUP AND PUT IT ON THE END OF THE OH,
THIS HAS THE OK. THE WHOLE THING
IS IN HERE. SHRIMP ARE EVERYTHING AND THESE
ARE COOKED LASAGNA NOODLES. I COOKED THEM ABOUT HALF THE TIME THAT THE
PACKAGE SAYS AND THEN JUST ROLL IT UP. THAT’S
THE NAME LASAGNA. ROLL UPS. THEY’RE SO CUTE AND PRETTY
WELL. THEY ARE SO CUTE. OH, MY BI AND A LASAGNA. OH, GOOD POINT.
THAT’S EXACTLY WHAT IT IS. AND THEN I ALWAYS PUT THE SAME
SIDE DOWN. OF COURSE TO MAKE IT
LOOK PRETTY. I POURED THE WHITE SAUCE IN THE BOTTOM OF THE
DISH AND THEN I’LL LET YOU POUR THE REST OF IT. AM I OR AM I DRIZZLING? NO, POUR,
POUR THAT IN THERE? OK. YEAH. WHY NOT? LOOK AT THAT
CREAMY, GORGEOUS AND THEN TOP IT WITH
MOZZARELLA. AND YOU CAN SEE THE FINISHED
DISH RIGHT HERE WITH PARSLEY ON
TOP. THAT DOESN’T LOOK CRAZY
DIFFICULT. YOU KNOW, IT’S NOT MY DAUGHTER WHO LIVES
IN DALLAS NOW SAW MY NEW
COOKBOOK AND SHE SAID WHEN I COME HOME, WILL YOU MAKE
ME THE, YOU ROLL UP? SO I MEAN, WHY NOT LOOK AT IT? I WANT TO TASTE THAT. SO
THAT’S LASAGNA ONE WAY. AND THIS SHOCK ME LASAGNA SOUP.
I MEAN, IT’S, IT’S REALLY
SHATTER. OK. TELL ME, TELL ME I’M NOT. SO STARTED WITH GROUND BEEF SAUSAGE, UH ONION
GARLIC THYME, OREGANO. AND I
JUST COOKED IT AND THEN ADDED THAT AND JUST TURNED IT INTO A REALLY
DELICIOUS UH WHOLE TOMATOES, TOMATO PASTE, UH PARSLEY. AND YOU CAN SEE THE
WHOLE TOMATOES. I ACTUALLY LIKE TO LET THEM COOK
DOWN A LITTLE BIT AND THEN BREAK THEM UP BECAUSE
THEY’RE A LITTLE SOFTER. ANY TIME I TRY TO SQUEEZE THEM
WITH MY HAND. IT WINDS UP IN MY
EYE. THAT’S NOT FUN. OR ON MY SHIRT,
WHICH IS EVEN WORSE AND WORSE. SO YOU JUST, YOU GROUND UP THE, THE UH BEEF
AND THEN YES, THEN YOU PUT IN THE DRAIN
THE EXCESS FAT AND THEN TURN IT
INTO A BEAUTIFUL SOUP AND THEN I COOKED SOME BROKEN UP
LASAGNA NOODLES IS DOWN AT THE BOTTOM. IT IS. OH, SO WHAT ABOUT THE CHEESE? WHERE’S
THE CHEESE? OK. SO ONCE YOU
SIMMER AWAY THE SOUP. YEAH, THE NOODLES ARE PERFECT. I MAKE THIS LITTLE RICOTTA
DUMPLING MIXTURE AND ALL IT IS IS RICOTTA
PARMESAN SALT PEPPER BASIL AND
PARSLEY STIR IT TOGETHER AND THEN WHEN YOU SERVE UP THE SOUP, YOU JUST PUT LITTLE DOLLOPS
RIGHT IN THE MIDDLE AND IT’S
JUST IF THE SOUP IS REALLY PIPING HOT
RICOTTA DUMPLING KIND OF MELT. CAN I COME OVER TO YOUR HOUSE, WHAT WE MAKE THERE BECAUSE IT
SOUNDS FAB BRING YOUR KIDS AND PUT THEM TO WORK ON THE R I LOVE IT. I LOVE IT. THANK YOU SO
MUCH. IT’S WHICH ONE DO YOU LIKE? BUT I LOVE THE. SO IT’S CRAZY. WE’RE TORN. CAN YOU TELL I LIKE
GO FOR SOUP AND WELL, YOU KNOW
WHAT THOUGH? AND THEN YOU GET THE SHRIMP ON THIS ONE. THAT’S THE THING. AND ALL THAT
SHRIMP SCAMPI FLAVOR IS IN THERE. LASAGNA. THAT’S NEXT LEVEL. YOUR WIFE
LOVES YOUR SHIT. I GET BORED REALLY EASILY. I, I HAVE TO HAVE SOME FUN IN THE
KITCHEN. THANK YOU SO MUCH. I KNOW YOU’RE COMING BACK FOR
THE FOURTH HOUR. MORE FOOD. YOU CAN FIND ALL OF THESE
RECIPES AT TODAY.COM/FOOD AND
FOR MORE ON RES BOOK, GO TO TODAY.COM/SHOP. YOU CAN BUY IT THERE. THANK YOU.
HONEY, SHE’S A NEW YORK TIMES, BEST
SELLING AUTHOR. SHE HAS 3 MILLION INSTAGRAM
FOLLOWERS AND SHE’S A STAR OF THE HUGELY POPULAR FOOD
NETWORK SHOW. IT’S CALLED THE PIONEER WOMAN. AND SOMEHOW SHE’S ALSO MANAGED
TO FIND TIME TO PUT TOGETHER A NEW COOKBOOK CALLED
THE PIONEER WOMAN COOKS. THE NEW FRONTIER, WHICH FEATURES A COUPLE OF
RECIPES THAT WE’RE GONNA BE
MAKING TODAY. AND SHE TOOK ALL THE PHOTOS FOR
THE BOOK. OF COURSE, SHE DOES
EVERYTHING SHE DID THAT TOO. MY CAMERA IS A
MESS. MY CAMERA’S STICKY ALL OVER IT. SO SHE’S GOT ROAST CHICKEN FOR
US. LOOK AT THIS. YES. I, I’M SO
HAPPY TO COOK YOU BOTH. I’M A BIG FAN OF BOTH
OF YOU. WE LOVE YOU FOR HAVING ME SO I CAN’T
COOK. YEAH, ME EITHER. BUT YOU’RE BASED IN OKLAHOMA AND
YOU JUST DO YOUR EVERYTHING FROM
YOUR HOME PRETTY MUCH. WE, WE FILMED THE SHOW AT OUR
GUEST LODGE, SO AT LEAST THEY DON’T HAVE TO
TRIP OVER MY TEENAGER’S LAUNDRY,
YOU KNOW, DIRTY SOCKS. AND I REALLY, I WAS TELLING HER
THAT MY DAUGHTER CHRISTINA IS
LIKE, SHE IS THE MOST INCREDIBLE
WOMAN. I, HER VOICE PUTS ME TO SLEEP. I
WATCH HER LIFE IS IDYLLIC. MY VOICE PUTS MY HUSBAND TO
SLEEP TOO. ALL RIGHT. SO WE’RE MAKING TO THIS. YES, I JUST WANT TO
SHOW YOU MY FAVORITE WAY TO
ROAST CHICKEN. I’M WEARING GLOVES JUST FOR THE
SPATCH COCKING. SO, DO YOU KNOW WHAT SPATCHCOCK
CHICKEN IS? SO, IT’S SUPER EASY. BASICALLY, YOU HAVE TO PUT ON
GLOVES, CUT THE BACKBONE OUT, WHICH IS JUST SNIP ON EITHER
SIDE. THAT’S THE UNPLEASANT PART. BUT THEN YOU SPLAY IT OUT. AND
THE WHOLE POINT IS TO KIND OF, THE WHOLE POINT IS TO GET IT AS
FLAT AS POSSIBLE. YOU CAN USE YOUR PALM AND KIND
OF PUSH. BUT THAT WAY A CHICKEN THAT
WOULD NORMALLY TAKE A LOT LONGER
TO ROAST JUST TAKES, UH REALLY A FRACTION
OF THE TIME. SO THEN YOU WIND UP WITH UH A BEAUTIFUL ROASTED
CHICKEN. SO, WHAT I LIKE TO DO IS MAKE
SORT OF AN HERB DRESSING AND IT’S JUST A SIMPLE OLIVE
OIL. HERBS, CUT SOME BABY GOLD POTATOES IN HALF AND JUST
TOSS THEM IN THE HERB MIXTURE. HOW LONG DOES IT TAKE YOU TO MAKE?
YOU WANNA HELP ME? JUST KIND OF
SHATTER THEM AROUND AND THEN YOU BRUSH THE SAME
MIXTURE ON THE CHICKEN. IS THIS A PAN OR IS THIS? IT DOESN’T HAVE TO BE BECAUSE
THE CHICKEN HAS SO MUCH UH
BEAUTIFUL GREASE AS IT COOKS. SO JUST REALLY ABOUT 30 MINUTES TOTAL, YOU START WITH A HIGH HEAT AND
THEN LOWER IT AND THEN LOOK WHAT YOU WIND UP
WITH HALFWAY THROUGH. I ADD CHERRY TOMATOES AND
ZUCCHINI AND THEN PUT IT BACK IN AND
FINISH IT UP AND YOU HAVE THIS
BEAUTIFUL ROASTED CHICKEN, WHICH I LIKE TO SERVE AS ROASTED
CHICKEN. BUT I ALSO LIKE LEFTOVER ROASTED
CHICKEN. YES, THIS IS YOUR PERFECT MEAL. THAT’S RIGHT. THAT IS, I MEAN, I LIKE FRENCH FRIES BUT
WE’RE NOT HAVING THAT. BUT I’M
SORRY, MARIA, I SHOULD NOT, WE’RE NOT ALLOWED TO EAT
THAT. I THINK ROASTED CHICKEN IS
THE PERFECT FOOD AND YUMMY. IT’S GOOD FOR WEEKNIGHT
FAMILY MEALS. BUT ARE YOU SURPRISED AT HOW
YOU’RE COOKING? YOUR PASSION HAS TURNED INTO
THIS INCREDIBLE SUCCESS? WELL, YOU KNOW, I THINK YOU
NAILED IT JUST PASSION. IF YOU, IF YOU ARE PASSIONATE
ABOUT WHAT YOU DO IT, CAN YOU TAKE YOU IN DIRECTIONS. YOU NEVER THOUGHT YOU’D, YOU’D GO IN AND THAT’S UM I’VE
HAD SO MUCH FUN WITH PIONEER WOMAN BECAUSE
IT STARTED AS BLOGGING. SO COME AROUND. UM AND I WANNA SHOW YOU WHAT YOU
CAN DO WITH THE CHICKEN IF YOU DON’T WANT TO SLICE IT UP
AND SERVE IT AS ROAST CHICKEN, SO YOU CAN SHRED IT, WHICH IS MY
FAVORITE THING IN THE WORLD. SO I’M GONNA MAKE A BEAUTIFUL
CHICKEN AND WILD RICE SOUP SOUP ONION CELERY AND CARROTS. AND THEN I’M GONNA DEGLAZE WITH
SOME WHITE WINE, WHICH I LOVE IN
ANY SOUP. IT JUST ADDS BEAUTIFUL FLAVOR
AND IT’S GETTING TO BE SOUP
WEATHER OUT THERE. FINALLY. DID YOU HAVE A HOT
SUMMER HERE? LIKE WE DID, WE HAD A SHIRT. IT SEEMED TO GO ON FOREVER AND
THEN ADD SOME FLOUR JUST TO THICKEN IT UP AND THEN YOU’LL
COOK THIS FOR A BIT AND THEN IT’S NO. SADLY, NO. MY DAUGHTER PAIGE LOVES TO COOK
AND SHE’S A GREAT COOK. THE REST
OF MY KIDS LOVE TO EAT. SO, UH WELCOME TO MY PLIGHT, BUT
I LOVE TO COOK. AND SO IT’S,
IT’S UH CHICKEN CHICKEN STOCK AND THEN WATER. AND THIS IS SO EASY. WILD RICE.
IT’S OH, I DIDN’T KNOW IT WAS
THAT COLOR. YEAH, IT’S NOT THE MIX THAT YOU
BUY IN A BOX. IT’S REAL WILD
RICE. UM MINNESOTA HAS, HAS WILD RICE
THAT KIND OF COMES FROM
MINNESOTA AND THEN YOU BASICALLY COOK IT
UNTIL THE RICE IS DONE AND LOOK
HOW BEAUTIFUL IT LOOKS. AND THEN YOU ADD THE CHICKEN IN,
OBVIOUSLY. UM, AND I LIKE TO KIND OF CREAM IT
UP A LITTLE BIT. I MEAN, I, I CAN’T THINK OF MANY DISHES
THAT I MAKE THAT AREN’T MADE
BETTER WITH A LITTLE CREAM. SO YOU CAN ADD A LITTLE OR A LOT
AND THEN LET IT SIMMER SOME MORE
WITH SOME AROMATICS, SAGE AND ROSEMARY AND THYME. AND THEN I LOVE TO ADD KALE ALSO TO THE SOUP. YEAH. AT THE END, THAT KIND OF AT THE END YOU JUST LET
IT SIMMER IN THE LAST FEW MINUTES.
TELL US WHAT THIS PASTA
SITUATION IS. OK. SO AGAIN, WHAT YOU CAN DO WITH
THE LEFTOVER CHICKEN IS MAKE A CHICKEN SPAGHETTI
CASSEROLE AND IT’S, I THINK CASSEROLES ARE JUST THE
ULTIMATE COMFORT FOOD. AND THIS HAS MUSHROOMS AND A
LITTLE BIT OF WINE, OF COURSE.
SO IF YOU CAN SPATCHCOCK A CHICKEN, YOU CAN DO ANYTHING IN LIFE THAT WE NEED A T SHIRT THAT SAYS
THAT. BUT REALLY YOU CAN MAKE SOUP AND
CASSEROLES, ENCHILADAS. THIS WAS, THESE WERE ALL
DELICIOUS, AWESOME MEALS. I MEAN, THEY SEEM EASY ENOUGH,
TOO, VERY EASY. IF IT’S NOT
EASY, I WON’T DO IT. THAT’S GOOD FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD AND FOR
MORE ABOUT REECE’S COOKBOOK, GO
TO TODAY.COM/SHOP YOU KNOW HER, YOU LOVE HER RE
DRUMMOND. SHE IS KNOWN AS THE
PIONEER WOMAN. AND TODAY SHE’S SHOWING US TWO
EASY RECIPES FOR A FAMILY FEAST.
YOU’VE GOT A, A SIMPLE EASY PASTA RECIPE.
WHAT ARE WE COOKING? YES. SO I AM SO INTO SHORTCUT,
HOMEMADE RAVIOLI. AND WHAT MAKES IT SHORTCUT IS
THAT I USE WONTON WRAPPERS. SO THESE ARE JUST IN THE STORE AND I MADE A LITTLE MIXTURE OF
RICOTTA PARMESAN SALT PEPPER,
LEMON ZEST. AND I JUST PUT A LITTLE, I CAN’T GET TOO CLOSE TO YOU
GUYS BUT PUT A LITTLE DOLLOP IN THE MIDDLE OF
THE WONTON WRAPPER. AND THEN I JUST TAKE MY CLEAN FINGER AND RUB A LITTLE EGG, WASH
AROUND THE EDGE AND THEN TAKE A SECOND WONTON
WRAPPER AND PUT IT ON TOP LINE UP THE
EDGES AND THEN YOU JUST WANT TO PRESS
IT TOGETHER. OOPS, I GRAB THREE. THAT’S OK. I’M DOING THIS ON THE FLY AND THEN JUST FORCE ALL THE AIR
OUT. AND HONESTLY, IF YOU CAN’T MAKE, MAKE HOMEMADE
PASTA DOUGH OR YOU DON’T HAVE
TIME. THIS IS SUCH A GREAT SHORTCUT AND THEN YOU JUST CAN GET AN
ASSEMBLY LINE WITH YOUR KIDS. MAKE AS MANY OF THESE AS YOU
WANT AND THEN JUST DROP THEM INTO
SALTED WATER ONE BY ONE. AND
LOOK, I LOVE THOSE LITTLE PIECES OF RAVIOLI DELICIOUS AND READY TO GO. HEY, CAN WE, WE
ONLY HAVE A MINUTE BUT WE WANT
TO GET TO THAT DESSERT. THAT WHAT IS IT? THE ICE BOX CAKE. YEAH. BLACKBERRY ICE BOX CAKE. SO THE
FROZEN POUND CAKES THAT WE ALL
KNOW AND LOVE. I SHAVE THE TOP OFF, CRUMBLE IT
INTO CRUMBS. POUR IN BUTTER VERY EASY. AND THEN JUST PUT
THIS ON THE STOVETOP, TOAST THE
CRUMBS AND THEN THE CAKE THAT’S LEFT
YOU SLICE THE CAKE INTO THREE
SLICES LENGTHWISE. I ALREADY STARTED A LAYER AND
IT’S CAKE, A MIXTURE OF JAM, BLACKBERRIES
AND LEMON JUICE AND LEMON ZEST. IT’S SO FUN TO USE A FROZEN
POUND CAKE BECAUSE THEN YOU CUT
THAT WHOLE, YOU KNOW, LOOKS SOMETHING I COULD MAKE. WE’RE HAPPY YOU JUST, IT KIND OF LIKE LASAGNA JAM CREAM. WE LOVE YOU, WE LOVE YOU. WE
CAN’T WAIT FOR YOUR BOOK TO COME
OUT. THANK YOU FOR COOKING FOR US. UH
YOU CAN CHECK OUT HER RECIPES AT
TODAY.COM/. IT IS ONE OF THE LONGEST RUNNING
FOOD SHOWS ON THE FOOD NETWORK.
FOLKS LOVE WATCHING THE UP AND COMING CHEFS. BEAT
BOBBY FLAY OR AT LEAST THEY TRY
TO. HE’S INVITED SOME FELLOW
CELEBRITY CHEFS TO GIVE IT A GO
ON HIS NEW SHOW. BEAT BOBBY FLAY HOLIDAY THROW
DOWN. AND TODAY BOBBY’S GONNA THROW
DOWN IN OUR KITCHEN WITH SOME
CHICKEN PARM. EVERYBODY LOVES CHICKEN PARM.
BOBBY. GOOD TO SEE YOU, MAN.
THANK YOU SO MUCH. SO, SO GOOD TO BE HERE. UM IT’S
HOLIDAY SEASON. IT IS. DO YOU, DO YOU COOK A BIG TURKEY
FOR THANKSGIVING? I DO, I DO.
THANKSGIVING IS MY, UM, IT’S MY FAVORITE DAY OF THE
YEAR. ACTUALLY, I’M GONNA BE
HERE NEXT WEEK. UH THERE’S GONNA BE A LOT OF FOOD
IN THIS PLACE. I’LL DO THAT. OK. SO WE’RE GONNA MAKE CHICKEN
PARM. THIS IS A DISH. OBVIOUSLY, I, I CALL THIS
CHICKEN PARMIGIANO AS OPPOSED TO
CHICKEN PARMESAN. IT’S A LITTLE BIT CLEANER
VERSION OF, OF THE CLASSIC. AND I JUST PUT THIS ON MY MENU
UH IN, IN AMALFI, IN LAS VEGAS. OK. SO A COUPLE OF
THINGS YOU LOOK LIKE YOU’RE NOT
GONNA COOK. YOU GOT YOUR HANDS IN YOUR POCKET. YOU WANNA DO
THIS? SO, THE CHICKEN CUTLETS? OK.
THIS IS, THIS IS CLASSIC. SO, UM, FLOUR, EGGS, BREAD CRUMBS.
AND SO YOU SET UP A DREDGING
STATION. YOU SEASON EVERY SINGLE, UM, ON THE PART OF IT. YES. EXACTLY. BECAUSE
OTHERWISE IT’S BLAND. SO YOU GO,
SO, THE, SO THE FLOUR TO THE EGG IS THAT BAD? NO, NO, YOU’RE
DOING GREAT. YOU TELL THAT WILLIE COOKS IN THERE. OK. AND THEN, AND THEN, AND THEN
THE EGGS HOLD ON TO THE PANKO
BREAD CRUMBS. EXACTLY. AND THEN YOU LET THAT SIT THERE
FOR A SECOND AND WE JUST PUT IT
IN THE OIL. I’M ACTUALLY USING AVOCADO OIL
MORE THESE DAYS THAN CANOLA OIL. AND I MEAN, THEY SAY IT’S BETTER
FOR YOU. SO I SAY, OK, WHY NOT? OK. SO ARE PEOPLE LAUGHING AT MY
COOKING? I THINK I’M DOING GREAT. I DON’T
KNOW. WHAT ARE THEY LAUGHING AT YOUR HANDS? DIRTY? OK. SO YOU WANNA MAKE
SURE IT’S YOUR HANDS. SO, SO EVERY, EVERY CULTURE HAS
THEIR OWN VERSION OF CHICKEN
CUTLET, RIGHT? SO WE HAVE UM I’VE LOST THEM. THANKS FOR
COMING. I’M WITH YOU. OK? SO THEN WE, SO EVERY, EVERY
CULTURE HAS THEIR VERSION OF
CHICKEN CUTLET. OBVIOUSLY, THIS IS SORT OF AN
AMERICAN ITALIAN VERSION. WE’RE GONNA MAKE TOMATO SAUCE. I HAVE THREE INGREDIENTS IN MY
TOMATO SAUCE, ONIONS, GARLIC,
AND THEN SOME, AND SOME CRUSHED, CRUSHED
TOMATOES. AND I LET THIS COOK FOR ABOUT 45
MINUTES. YOU CRUSH THEM FIRST, YOU LET IT COOK FOR ABOUT
25 MINUTES. SO THEY SOFTEN AND THEN I CRUSH THEM WITH A
POTATO MASHER. SO IT ACTUALLY
HAS TEXTURE AND THEN I PUT LIKE A LITTLE
SUGAR. THIS IS VERY
CONTROVERSIAL. SOME PEOPLE SAY DON’T EVER PUT
SUGAR IN YOUR TOMATOES. BUT YOU KNOW WHAT IF THEY’RE
ACIDIC, YOU WANT A LITTLE SUGAR
TO BOUNCE IT OUT. OK? SO THEN WE HAVE THE CHICKEN
CUTLET AND THEN I TAKE SOME
BUFFALO MOZZARELLA AT THAT AND I JUST PUT IT RIGHT ON
TOP. NOW, NOW HERE’S THE THING
THAT I DO. YOU SEE, I LEAVE SOME OF THE CRISPY BITS
UNCOVERED BECAUSE WE WANT THAT GOOD
CONTRAST OF TEXTURE. EXACTLY. WE PUT IT IN THE OVEN. I LOVE THIS. I LOVE THIS
KITCHEN. YOU PUT IT, YOU PUT IT IN THIS
OVEN AND THEN IT COMES OUT OF
THIS. MATCH IT HERE. ALL RIGHT. SO HERE IT IS. SO
THEN WE TAKE SOME OF THE TOMATO
SAUCE AND, AND INSTEAD OF DOUSING IT ALL
OVER THE CHICKEN AND THEN
RUINING THAT CRISPINESS. I PUT THE TOMATO SAUCE ON THE
BOTTOM. THE CHEESE IS MELTED ON TOP. AND THEN SEE IT, IT’S A, IT’S A
MUCH CLEANER VERSION. A LITTLE BIT OF NICE FRESH BASIL
AND A WHOLE BUNCH OF PARMIGIANO
REGGIANO CHEESE. LOOK AT THAT START CHEF. YES, YOU CAN. AND THEN SOME FRESH ARUGULA
BECAUSE THIS IS A VERY HEALTHY
DISH AND THEN A LITTLE BIT OF OLIVE OIL. ON TOP AND THERE WE
GO. LET’S SNEAK IN HERE. GET IN THERE. THANK YOU. IS IT YUMMY? YEAH, I MEAN, SEE, HERE’S THE
THING, THE REALLY NICE THING
ABOUT IT IS YOU GET, OBVIOUSLY THE ACIDITY, THE
SWEETNESS OF THE TOMATOES, YOU GET THAT CRISPY CONTRAST,
THE TEXTURE ON THE CHICKEN AND OF COURSE, THAT FRESH
MOZZARELLA IS, IT FEELS A LITTLE
LIGHT, WHICH YOU CAN’T ALWAYS SAY FOR A
CHICKEN PARM. WELL, THE THING ABOUT CHICKEN
PARM AND YOU AND I SORT OF SHARE
THAT, THAT LOVE OF CHICKEN
PARMESAN. YOU KNOW WHERE IT’S KIND OF
DOUSED AND ALL THAT CHEESE AND
TOMATOES. BUT THIS IS, TO ME, THIS IS LIKE
A, THIS IS LIKE A TUESDAY NIGHT
VERSION OF THE SUNDAY NIGHT
MEAL. YEAH, EXACTLY. UM DID I HEAR
YOU’RE IN A MOVIE? BOBBY FLAY IS IN ONE DELICIOUS
CHRISTMAS. LET ME TELL YOU. COME ON. YES. THE OSCAR BUZZ HAS BEEN SO
OVERWHELMING. I MEAN, WHAT ARE YOU TA, WHO DO YOU PLAY
YOURSELF? I PLAY, I PLAY TOM KINGSLEY WHO
IS A UH A FOOD CRITIC. UH IT’S CALLED ONE DELICIOUS
CHRISTMAS. UM YES, THEY WANTED
ME TO ACT. I SAID, DON’T DO IT, BUT THEY
SAID PLEASE DO IT. SO HERE IT
IS. SO WHEN DO YOU SEE THAT? IT’S COMING ON? UH NOVEMBER 11TH
DISCOVERY PLUS. UM TOMORROW. YEAH, EXACTLY. OH, YES. VIEWING EVERYWHERE. THERE’LL BE
VIEWING PARTIES ALL OVER THE
PLACE FOR ONE DELICIOUS CHRISTMAS. HOW DO YOU REALLY FEEL ABOUT A
FOOD CRITIC THOUGH. I LOVE FOOD
CRITICS. YES, WE LOVE FOOD CRITICS. THANK YOU, BOBBY. MAKE THIS RECIPE AT
HOME. GO TO TODAY.COM/FOOD.
THANKS, BOBBY. GREAT TO SEE YOU. WE’RE BACK WITH TODAY. FOOD AND
ONE OF OUR VERY FAVORITE GUESTS.
OUR PAL BOBBY FLAY. I’M SO EXCITED. HE’S AN AWARD WINNING CHEF, THE AUTHOR OF 216
BEST SELLING 216 ABOUT HIS HIT SHOW BEAT BOBBY
FLAY BY THE WAY, NEW EPISODE TONIGHT WHERE TWO
CHEFS GO HEAD TO HEAD IN THE KITCHEN FOR A CHANCE TO FACE OFF
AGAINST THE MASTER HIMSELF. THIS MORNING, BOBBY IS SHARING A FANTASTIC PASTA DISH WITH US.
UH GOOD TO SEE YOU MR FLAY. GOOD TO SEE YOU GUYS. THANKS FOR WAKING UP. WHAT ARE WE COOKING, HONEY? SO WE’RE MAKING UH WE’RE MAKING
A BAKED PASTA. IT’S ONE OF THOSE DISHES THAT I
THINK IS FANTASTIC FOR LIKE A
SUNDAY NIGHT MEAL. IT’S VERY, VERY COMFORTING AND IT’S SOMETHING THAT I CAN
FEED THE WHOLE FAMILY. SO LET’S
GET STARTED. IT’S GONNA BE RIGATONI. IT’S GONNA BE SOME HOT ITALIAN
SAUSAGE AND BROCCOLI RABE AND
SOME TOMATO SAUCE. A LITTLE VODKA SAUCE THERE AS
WELL. SO I’M GONNA START OFF BY
COOKING SOME RIGATONI UH AND SOME SALTED WATER. YOU KNOW, YOU, YOU SEE THIS IN
MANY TIMES IN THE TODAY SHOW
LOTS OF SALT IN YOUR WATER. MAKE SURE IT’S BOILING ABUNDANCE
OF WATER. WE’RE GONNA COOK THE RIGATONI
FOR ABOUT EIGHT OR NINE MINUTES. WHILE, WHILE THAT’S COOKING, WE
GET OUR, GET OUR SAUCE GOING. SO WE HAVE SOME HOT ITALIAN
SAUCES THAT I COOKED OFF A
LITTLE BIT. SOME TOMATO SAUCE. I’VE MADE MY OWN. UM, BUT IF YOU HAVE A GOOD, UH,
A GOOD QUALITY TOMATO SAUCE THAT
YOU LIKE, YOU CAN DEFINITELY USE THAT AS
WELL. AND WE’RE GONNA ADD A LITTLE BIT
OF VODKA. THIS IS THAT, UH, YOU KNOW, ONE
OF THE, ONE OF THE MOST CLASSIC ITALIAN
AMERICAN PASTA DISHES IS PASTA. OUR, OUR VODKA, IT’S BASICALLY A TOMATO
SAUCE WITH A LITTLE BIT OF VODKA
IN IT AND UM A TOUCH OF CREAM. SO IT’S
ALMOST BECOME LIKE A LITTLE BIT
OF A CAKE SAUCE REALLY GOOD. WHAT DOES THE DO TO IT WITH THAT? WHAT DOES THE VODKA
DO TO IT? BOBBY, THE VODKA ACTUALLY HELPS TO
MULTIPLY THE CREAMY TOMATO
SAUCE. SO IT DOESN’T, UM, SO IT DOESN’T
SEPARATE. IT’S, UH, IT’S SORT OF
A BINDER IN A SENSE AND ALSO IT’S LIKE, I MEAN, WHO
DOESN’T WANT TO COOK WITH VODKA? SO, SO BASICALLY YOU’RE MAKING LIKE A
CREAMY TOMATO SAUCE WITH THE,
WITH THE HOT SAUCE. AND THEN, UM, JUST BECAUSE WE
WANT TO MAKE SURE THAT IT’S NICE
AND HEALTHY, I’M GONNA PUT SOME BROCCOLI RUB
IN THERE AS WELL AND, AND THEN WE’RE GONNA TAKE THIS
SAUCE, I’M GONNA POUR IT RIGHT
OVER THE COOKED PASTA. THIS IS SOME RIGATONI THAT I
HAD, YOU KNOW, COOKED AHEAD OF
TIME. SO I’M JUST GONNA, WE’RE GONNA COVER THE UH THE
PASTA IN THE SAUCE AND I’M GONNA ADD SOME FINNA
CHEESE TO IT AND THIS IS ALL GONNA GO INTO A
CASSEROLE DISH AND I LOVE
COOKING THINGS. I, YOU KNOW, I CALL IT OVEN TO
TABLE WHERE YOU, WHERE YOU, YOU
KNOW, YOU CREATE SOMETHING IN THE
KITCHEN, YOU PUT IT IN AN EARTHENWARE OR
SOME SORT OF UH OVEN PROOF DISH
LIKE THIS ONE. SO BOBBY DID, DID YOU COOK THAT
PASTA AL DENTE? BECAUSE IT’S GONNA BE COOKING
LONGER IN THE OVEN? YES, THAT’S ACTUALLY, THAT’S A GREAT POINT. YOU WANNA
COOK IT A LITTLE BIT
UNDERCOOKED. SO MAYBE LIKE THREE QUARTERS OF
THE WAY BECAUSE IT’S GONNA SIT
IN THE SAUCE, IT’S GONNA BAKE IN THE OVEN AT
ABOUT 350 DEGREES AND ON TOP
WE’RE GONNA PUT SOME FRESH, SOME, SOME GRATED MOZZARELLA AND
SOME PARMIGIANO REGIAN CHEESE. AND THEN WE’RE GONNA GO TO THE
OVEN. HEY, BOBBY, HOW DO YOU KEEP IT
FROM STICKING ON THE BOTTOM? OH, IT’S NOT GONNA STICK BECAUSE
WE, YOU KNOW, THERE’S LOTS OF
TOMATO SAUCE IN THERE. IT’S GONNA BE TOTALLY FINE. AND
ACTUALLY IF IT, UM, IF IT GETS A
LITTLE CRUST ON TOP, THAT’S ACTUALLY A GOOD THING.
IT’S LIKE, YOU KNOW, LIKE WHEN
YOU HAVE THE LASAGNA AND THE, AND THE, AND THE EDGES
AND THE CRISPINESS AROUND THE STUFF, WHAT DO YOU ALWAYS
WANT THAT PART OF IT? YOU GET, YOU DEFINITELY GET A
LITTLE BIT OF THIS AS WELL. YOU WANT TO LET THIS BAKE IN THE
OVEN ABOUT 350 DEGREES FOR, I DON’T KNOW, ABOUT 15 TO 20 MINUTES BECAUSE
DON’T FORGET THE PASTA IS
ALREADY COOKED. THE SAUCE IS ALREADY HOT. WE’RE JUST HEATING IT UP AND
THEN AT THE LAST SECOND FOR THE LAST THREE
OR FOUR MINUTES, TURN YOUR OVEN UP TO BROIL AND COOK THE TIME. THIS IS PART OF THE RESCUE BY
THE WAY AND THEN TAKE OUT YOUR UH TAKE OUT YOUR, YOUR PASTA AND
YOU CAN SEE THIS LOOKS GONNA LOOK LIKE, OH MY GOSH, YOU WATCHING THIS AT HOME? MAKE SURE. OH, IT’S DELICIOUS. THINK ABOUT THIS WEEKEND. YEAH. YOU KNOW, YOU JUST TAKE A, TAKE
A LITTLE BIT AND JUST KIND OF PUT IT IN A BOWL. LOOK
AT THAT, NICE AND CHEWY. LOOK AT THAT. I MEAN, AFTER LOOKING AT THAT
BOBBY, IT’S AMAZING THAT ANYBODY
BEATS YOU ON. BEAT BOBBY FLAY. HOW’S IT GOING
OVER THERE? BE BOBBY FLYNN’S GREAT. WE’VE
DONE UH WE’VE DONE CLOSE TO 400 EPISODES
WHICH IS INSANE, BUT I HAVE TO TELL YOU, I’M
HAVING MORE FUN THAN EVER. UM IT’S SO GREAT TO BE ABLE TO
WELCOME, YOU KNOW, YOU KNOW, THE CHEFS ALL OVER THE COUNTRY
TO COME IN AND, AND TAKE ME
DOWN. IT’S ACTUALLY WAY MORE FUN WHEN
I LOSE BECAUSE THE CHEFS ARE SO EXCITED. IT’S
GREAT FOR THEIR COMMUNITY WHEN
THEY WIN. YOU KNOW, THEY USUALLY HAVE LIKE
ALL THESE, THEY HAVE LIKE
VIEWING PARTIES IN THEIR, IN THEIR LOCAL COMMUNITY. IT’S GREAT. BE BOBBY FLAY HAS
BEEN SO MUCH FUN FOR ME. FOR THE LAST I KNOW. DOES, DOES YOUR GIRLFRIEND LIKE
WATCHING IT? YOU GUYS? CARSON ASKED ME IF MY
GIRLFRIEND WAS AWAKE. THE ONLY PERSON AWAKE RIGHT NOW
IN L A IS ME COOKING, BAKED
PASTA FOR YOU. IT’S 550 IN THE MORNING. YEAH. WELL, IF YOU WOULD JUST PULL
THAT SAUSAGE OUT OF THAT DISH, THEN SHE’D HAVE A DISH THAT SHE
COULD EAT IF YOU WERE A LITTLE
MORE THOUGHTFUL. I ACTUALLY, YOU KNOW WHAT? YOU’VE ACTUALLY
DONE ANY RESEARCH BECAUSE CHRIS CHRISTINA DOES NOT EAT MEAT. I KNOW THAT SHE’S ALL GOOD. THERE YOU GO. WE JUST PUT OUR PICTURE OF HER THERE. THEN HE SPILLED HIS GUTS TO
PEOPLE MAGAZINE. NOW, IT’S FAIR
GAME. SHE’S LOVELY, LOVELY, LOVELY LADY. HEY, BOBBY REAL QUICK. WE, WE
LOVED YOUR RESTAURANTS IN NEW
YORK CITY. SO AMAZING OVER THE YEARS. ANYTHING NEW ON THE HORIZON,
ANYTHING WE CAN LOOK FORWARD TO IN NEW YORK CITY. UM, WELL, WE’RE, WE’RE SORT OF IN THE WAIT AND
SEE KIND OF THING RIGHT NOW FOR
NEW YORK BECAUSE, YOU KNOW, I, I’VE ALWAYS HAD
RESTAURANTS IN NEW YORK MY
ENTIRE ADULT LIFE AND, UH YOU KNOW, WE’RE JUST
GONNA SEE WHAT HAPPENS. YOU
KNOW, I JUST OPENED THE MAFIA IN LAS VEGAS ABOUT FIVE OR SIX
MONTHS AGO. THAT’S GOING REALLY
WELL. AND, UH, LISTEN, YOU KNOW, NEW
YORK HAS MY HEART. SO AT SOME
POINT WE’LL BE BACK THERE. THANKS. THANK YOU THE ONE AND ONLY BOBBY FLAY FOR
DECADES, WE’VE WATCHED HIM CREATE SOME OF
OUR FAVORITE DISHES ON COUNTLESS TV SHOWS AND MORE THAN
A DOZEN COOKBOOKS. HIS LATEST IS CALLED SUNDAYS
WITH SOPHIE AND IT TAKES US INSIDE THE FLAY
FAMILY KITCHEN, A COLLECTION OF DISHES INSPIRED BY
MEALS WITH HIS DAUGHTER, BOBBY.
GOOD MORNING. GOOD MORNING. WELL, THIS HAS GOT
TO BE NEAR AND DEAR TO YOU. YOU LIKE DOES SOPHIE COOK TOO.
YOU’VE BEEN TEACHING HER. YES, SHE, SHE DOES. SO SUNDAYS
WITH SOPHIE. SOPHIE’S BASICALLY STANDING IN
FOR EVERYBODY. THE IDEA IS THAT IT’S, YOU KNOW, IT’S SUNDAY MEALS OR JUST MEALS
FOR THE FAMILY AROUND THE TABLE. AND ACTUALLY, I, I DEVISED A LOT OF THESE RECIPES
DURING THE QUARANTINE BECAUSE
LIKE EVERYBODY ELSE, I WAS COOKING THREE MEALS A DAY
AT HOME. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE AND THEY’RE
REALLY BUILT FOR THE HOME COOK. OH, GOOD. I LOVE THAT. OK,
SIMPLE. YOU HAD ME AT, HELLO. TALK ABOUT THIS. POACHED EGG.
THIS IS COCCIO PEPE, POACHED EGG. COCCIO PEPE POACHED EGGS. SO COCCIO PEPE SIMPLY MEANS CHEESE AND
PEPPER. WE USUALLY SEE IT CLASSICALLY ON
PASTA, BUT EVERYBODY’S COCCIO PEPE EVERYTHING. NOW, IS THIS A BREAKFAST OR IS
THIS I KNOW IS THIS BREAKFAST OR
IS THIS DINNER? OH, NO, THIS IS LIKE, THIS IS
LIKE BREAKFAST OR BRUNCH OR
LIKE, IT COULD DEFINITELY BE LIKE A
LATE NIGHT. LISTEN, I, I, THERE’S PLENTY OF
TIMES I LOVE, I LOVE UH, YOU KNOW, EGGS FOR
DINNER. AND SO BASICALLY WHAT I DO IS I
MAKE A VINAIGRETTE. THIS IS
VERY, VERY SIMPLE. SO IT’S SOME WHITE VINEGAR, SOME
HONEY, SOME SHALLOTS. OK. THIS REMINDS ME OF WHAT WE DID
OUR COOKING THING. DO YOU WANT ME TO STIR THAT? I
CAN DO THAT. EXACTLY. LOOK AT ME WHISKEY AND
THEN SOME OLIVE OIL AND THEN WE’RE GONNA ADD SOME
PARMIGIANO REGGIANO CHEESE, OF COURSE. AND THEN SOME CRACKED BLACK
PEPPER. SO THERE, THERE’S THE
CHEESE, THERE’S THE COO AND THE PEPE, SO TO SPEAK. I MEAN, THIS IS DELICIOUS RIGHT
HERE AND THIS IS OUR LITTLE
DRESSING. EXACTLY. THERE YOU GO. SO THEN WE’RE GONNA POACH SOME
EGGS AND A LOT OF PEOPLE ARE CON ARE, I’M INTIMIDATED. SHOW ME. SO IT’S, IT’S TWO INGREDIENTS.
ONE OF THEM IS WATER. THE OTHER
IS SOME VINEGAR. OK? AND THE VINEGAR IS GOING TO HELP
THE EGG. THIS IS MY BIG WORD OF
THE DAY. COAGULATE THE EGG, SORT OF KIND OF BREATHE IT A LITTLE BIT. DO YOU GUYS KNOW HOW
TO POACH AN EGG? I KNOW YOU RAISE YOUR HAND IF YOU
CAN PUT ONE EGG. OH AL POACHES EGGS WITH HIS EYE
CLOSED. OK? SO, SO WE’RE GONNA JUST, AND, AND, AND HERE’S A LITTLE
TIP. I, I CRACKED THE EGGS AND I
FIRST PUT IT INTO A LITTLE
RAMEKIN BECAUSE IF I BREAK IT, I DON’T WANT TO PUT IT IN HERE. AND A LOT OF TIMES YOU DO THAT,
IF YOU JUST, YOU JUST KIND OF GO
RIGHT INTO THE WATER. SO WE’RE GONNA LET THOSE POACH,
THEY POACH FOR, YOU KNOW, JUST
LIKE, UH, I DON’T KNOW, THREE OR FOUR MINUTES AND, AND, AND THE BEST THING TO DO IS KIND
OF JUST DO A LITTLE WHIRLPOOL. SO IT GETS A, GETS A REALLY
BEAUTIFUL SHAPE. SEEMS LIKE IT’D
BE HARD TO GET THOSE OUT. THEY COME RIGHT OUT AND AS SOON AS YOU CAN GET THEM OUT,
YOU JUST TAKE THEM OUT. VERY,
VERY SIMPLE. SHOULD BE. NO PROBLEM. OK, WE HAVE SOME TOAST OVER HERE.
OK. SO, UM, SOURDOUGH BREAD, SOME KIND OF
COUNTRY LOAF. I LIKE MINE LIKE
SLIGHTLY THICK, MAYBE, I DON’T KNOW, MAYBE SORT OF
LIKE, UH AN INCH AND A HALF OR
SO OR SO LIKE THAT. AND THEN JUST SOME, YOU KNOW, GOOD QUALITY OLIVE OIL
ON THE BREAD AND THERE’S SOME SALT AND PEPPER
AND THIS IS ONE OF THE THINGS THAT PEOPLE FORGET
WHEN THEY’RE MAKING TOAST, DON’T FORGET TO SEASON IT AS
WELL. SALT AND PEPPER YOUR TOAST. LIKE BRING OUT THE FLAVOR OF THAT
DELICIOUS THAT YOU NEVER DO THAT. EXACTLY.
OK. SO WE HAVE THE TOAST. I PUT A LITTLE MORE. CAN I JUST ROAST THIS IN THE OVEN OR THE TO PUT IT IN THE OVEN, YOU CAN PUT
IT UNDER THE BROILER OR YOU CAN
JUST PUT IT IN A TOASTER. I THINK A TOASTER IS PROBABLY
THE BEST CASE SCENARIO. WHAT’S HAPPENING OVER HERE.
SHOULD WE GET THESE OUT? UH YOU CAN DO THAT IF YOU WANT,
BUT WE’RE DOWN HERE. OK. I WAS JUST CONCERNED ABOUT THAT. THIS IS, THIS IS SAVANNAH IN THE
KITCHEN RIGHT HERE COMING TO FOOD NETWORK. UM, OK, SO WE HAVE UH SOME, A GARLIC CLOVE AND I JUST RUB
THE GARLIC CLOVE A LITTLE BIT ON
THE, ON THE BREAD JUST TO GIVE IT A
LITTLE BIT OF FLAVOR. YOU KNOW, THIS IS A VERY SAVORY
MEAL, A LITTLE MORE OLIVE OIL. AND THEN WE TAKE OUR POACHED
EGGS AND WE PUT THE POACHED EGGS
RIGHT ON TOP. WHAT’S RIGHT ON TOP OF OUR, OUR BREAD AND THEN WE TAKE OUR DRESSING. OK. NOW, THIS IS A GOOD THING. THIS IS WHERE THIS IS WHERE ALL
THE FLAVOR COMES IN. OK. RIGHT OVER THERE. SOME PARMIGIANO, SOME FRESH CHIVES. I MEAN, COME
ON. CAN YOU MAKE THE DRESSING
AHEAD OF TIME? ABSOLUTELY. AND OF COURSE YOU
CAN USE IT FOR SALADS OR VERY, VERY VERSATILE. BUT THIS IS WHAT I WAS DOING AT
HOME. IT’S LIKE, YOU KNOW, YOU’RE AT HOME LIKE YOU JUST
TAKE THE INGREDIENTS THAT YOU HAVE IN YOUR CUPBOARD AND
YOU MAKE DISHES AND, AND THAT’S, THIS WAS ONE OF THEM. OK. WELL,
THAT LOOKS. SHOULD I HAVE A
BITE? I WORRIED ABOUT THOSE OTHER. YOU GOT IT. OK. HERE WE GO. SOMEONE ELSE GONNA HAVE TO READ
IT. GO, GO, GO. THAT’S A GIF RIGHT THERE. SOMEONE’S WORKING ON IT. YOU CAN
CATCH IT AGAIN ON OUR THIRD HOUR. YOU CAN
ALSO GET US RECIPES TODAY.COM/ BOBBY FLAY IS HERE WITH AN EASY
MEAL TO MAKE THE ENTIRE FAMILY
HAPPY. HE’S ALSO OUT WITH A NEW SHOW.
IT’S CALLED BOBBY’S TRIPLE
THREAT. IT’S WHERE HE CHALLENGES SOME
REALLY TALENTED CHEFS TO GO UP
AGAINST HIS HAND PICKED CULINARY. HE ALSO HAS A BRAND NEW COOKBOOK
OUT. IT’S CALLED SUNDAYS WITH
SOPHIE THAT HE WROTE WITH THE HELP OF
HIS LITTLE DOG. BOBBY. ALWAYS GOOD TO HAVE. IT’S
NOT REALLY FAIR TO CALL SOPHIE
LITTLE. SHE’S 26. YEAH. YEAH. BUT SHE’LL BE, SHE’LL BE CALLING
YOU AFTER THIS. YES, SOPHIE. UM, WHAT WAS THE IMPETUS BEHIND
THE COOKBOOK? WELL, YOU KNOW, I, I DID ALL
THESE RECIPES BECAUSE DURING
QUARANTINE, LIKE EVERYBODY ELSE, I WAS
COOKING THREE OR FOUR MEALS A
DAY AT HOME AND, AND FINALLY I ACTUALLY
DECIDED TO WRITE THEM DOWN. BUT, BUT THE GREAT THING ABOUT IT IS
I WAS BASICALLY UTILIZING ALL THE
THINGS AT MY FINGERTIPS. AND SO THE RECIPES ARE
INCREDIBLY SIMPLE. IT’S REALLY A, YOU KNOW, SOPHIE,
IT’S SUNDAYS WITH SOPHIE, BUT SOPHIE IS BASICALLY STANDING
IN FOR EVERYBODY. IT, THEY’RE, THEY’RE FAMILY
MEALS. SO WE’RE MAKING. SO TODAY WE’RE MAKING A CREAMY
RIGATONI. WE HAVE SOME SPICY
SAUSAGE IN THERE AS WELL. SOME ROASTED EGGPLANT. SO IT’S,
IT’S, IT’S HELPFUL. IT’S SPICY. IT’S, IT’S GOT BIG FLAVORS AND
IT’S EASY TO MAKE. SO THEY TEND TO BE AFRAID OF
EGGPLANT. THEY DO TEND TO BE,
UH, AFRAID OF EGGPLANT. BUT IT’S ACTUALLY, THIS IS
ACTUALLY A VERY QUICK AND EASY
WAY TO COOK IT. AL JUST TAKE A LITTLE BIT OF
OLIVE OIL OVER SOME DICED
EGGPLANT. I PUT A LITTLE SALT AND PEPPER
AND YOU PUT IT PEEL IT. NO, YOU DON’T HAVE TO PEEL IT
AND I PUT IT IN THE OVEN FOR, FOR ABOUT 30 MINUTES AND IT
ROASTS AND IT GETS REALLY NICE
AND SOFTY. YOU CAN RESERVE IT. OK, THEN WE HAVE SOME SPICY SAUSAGE
THAT I SAUTE AND, UH, YOU KNOW, GET NICE AND
BROWN, TRY TO GET A LITTLE COLOR
ON THE OUTSIDE, MAKE SURE IT’S COOKED ALL THE
WAY THROUGH. AND THEN YOU HAVE THESE SORT OF
JUICES IN THE BOTTOM AND THEN, BECAUSE, YOU KNOW, IT’S THE FALL III I WANNA MAKE
IT SORT OF A LITTLE BIT HEADY. SO I’M GONNA ADD A LITTLE RED
WINE TO START. WHAT KIND OF WINE
DO YOU USE? UM, I USE, UH, A GOOD TABLE
WINE. IT COULD BE A PEUT NOIR OR CABERNET. IT DOESN’T REALLY
MATTER. AND THEN, YOU KNOW, SOMETHING
THAT YOU, THAT YOU WANT TO JUST STAND BY, YOU HAVE A WHITE
DRESS ON AND THEN, AND THEN, AND
THEN SOME TOMATO SAUCE AND THEN WE, YOU LET THE TOMATO
SAUCE AND THE, UM, AND THE RED
WINE COOK TOGETHER, PICKS UP ALL THAT FLAVOR TO YOUR HOMEMADE TOMATO SAUCE.
UH, THREE INGREDIENTS ONIONS, GARLIC
TOMATOES AND, AND IT TASTE THEM IF
THEY’RE A LITTLE ACIDIC. I, I PUT A PINCH OF SUGAR. I
KNOW THAT’S CONTROVERSIAL. BUT LIKE, LET’S MAKE, LET’S, YOU
KNOW. EXACTLY. RIGHT. DO YOU BREAK,
BREAK THEM UP IN A BLENDER OR DO
YOU? I CRUSH THEM WITH LIKE A POTATO
MASH AND COOK. YOU CAN, I DEFINITELY USE CANED.
ABSOLUTELY. CANNED TOMATOES ARE
GOOD. SO WE HAVE OUR ROASTED EGGPLANT.
WE PUT IN HERE WITH THE, WITH
THE, UH WITH THE, AND THE TOMATOES AND THEN WE
HAVE SOME RIGATONI. IT DOESN’T
HAVE TO BE RIGATONI. I LIKE RIGATONI BECAUSE IT HAS A
LITTLE BITE TO IT, YOU KNOW,
AND, AND, AND ALSO THE, THE HOLES RUNNING THROUGH IT
ACTUALLY PICK UP SOME OF THE
SAUCE. THEN WE’RE GONNA ADD A LITTLE UH
CREME FRESH TO THIS SO WE CAN MAKE IT CREAMY. DON’T
GET THAT ON YOUR BEAUTIFUL BACK. OK? AND THEN SOME PARMIGIANO
REGGIANO CHEESE. OH, MAN. ARE YOU KIDDING? SOME BASIL? I’M HERE, I’M HERE. I’M
HERE FOR A FRESH OREGANO. COMFORT YOU GUYS. YOU’RE LIKE, OH, LE
LET THEM COOK. WE’RE GONNA GO
EAT. THAT’S IT. WE’RE LIKE, THAT’S ENOUGH.
BOBBY. YOU GUYS HAVE LIKE A FOUR COURSE
MEAL EVERY SINGLE DAY ON THE SHOW. IT’S THE GREATEST PLACE
YOU CAN EAT NOW, BOBBY. BUT YOU WERE ONE OF THE FIRST
PEOPLE IN THE LAST HOUR WHO ACTUALLY MADE BREAKFAST
FOR US ON DURING A BREAKFAST, A BREAKFAST IS VERY IMPORTANT IN
THE MORNING. BUT LOOK, IT’S SO IT WAS PRETTY
SIMPLE TO MAKE AND THIS IS
AMAZING. THANK YOU VERY MUCH. AND AGAIN, YOU KNOW, I HAD SOME,
I HAD SOME INGREDIENTS AND
THAT’S, THAT’S WHAT I CAME UP WITH. AND SO, AND SO, UM, YOU KNOW,
THE BOOK IS REALLY ABOUT SIMPLE
INGREDIENTS AND IT GETS THE FAMILY AROUND
THE TABLE. AND SO WE HAVE THE
MOST IMPORTANT THING. THE MOST IMPORTANT. COULD YOU MAKE LIKE A DOUBLE
BATCH OF THE SAUCE AND THE
SAUSAGE AND THEN FREEZE IT? ABSOLUTELY. YOU CAN, YOU CAN
DEFINITELY FREEZE THE SAUCE FOR
SURE. AND THEN, AND THEN WHEN YOU, YOU
KNOW, WHEN YOU WANT TO USE IT,
YOU KNOW, A COUPLE OF WEEKS LATER OR
WHATEVER, YOU KNOW, THAW IT OUT. BUT THIS IS ALSO A GREAT FAMILY
STYLE BIG BOWL OF THIS FOR
SUNDAY DINNER. MAKE IT THE WHOLE FAMILY WILL LOVE THIS.
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Live in the making this stream good EATING meat is basic