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ADD TWO TABLESPOONS OF FLOUR. OH, YES. A THIRD OF A CUP OF
BOURBON. THAT’S GOOD. THAT’S GOOD. YEAH. WELL, YOU A LITTLE BIT MORE WHILE IT
HURTS AND YOU COOK THAT UP UNTIL IT
THICKENS JUST SLIGHTLY. AND THEN AT THIS, I GUESS IT’S
COOKING. YEAH, IT’S COOKING. YEAH, IT’S A
LITTLE. SO YOU WANTED TO GET IT
LIKE A THICKENED UP SAUCE. IT’LL, IT’LL THICKEN UP IN THE
OVEN THAT ULTIMATELY IT WILL ABSORB IT.
YOU ADD THAT TO YOUR OTHER
APPLES. THIS IS HALF AND A HALF OF THE
APPLES. CAN I STOP OFF AND THEN THESE STIR ALL
TOGETHER, SPOON THEM INTO, OH, STOP IT. SHE JUST ADDED MORE SPOON INTO A PIE DISH. THAT’S CUTE. AND THIS IS ONE SERVING. SO YOU DIDN’T PUT
THE PASTRY UNDER. I KNOW. NO, NO, NO. POT PIES ALWAYS HAVE THE
PASTRY ON. THAT’S RIGHT. THAT’S
RIGHT. YOU KNOW, SO HERE’S A SQUARE OF
PUFF PASTRY JUST LIKE THAT. YOU BUY THAT OR YOU CAN BUY IT. THERE IS VERY
GOOD FROZEN, FROZEN PUFF. MAKE A VENT HOLE IN THE
TOP OR TWO. AND I THINK THAT LIKE THAT. AND
THEN EGG WASH JUST, UH, THE SOFTLY
BEATEN EGG. YEAH. THE BEAUTIFUL
COLOR, ISN’T IT? UH, THESE ARE FARM EGGS REALLY,
REALLY GREAT. WHAT DO THESE THINGS SIT IN
WATER? I SEE WATER SOMETIMES IN
THESE. OH, NO. NOT HERE. NO, NO, NOT HERE. DO YOU WANT THIS TO PUFF UP? AND
THE FINISHED DESSERT WILL LOOK
LIKE THAT. HOW LONG IN THE OVEN TOP? WITH
375 FOR ABOUT 40 MINUTES? OK.
AND SO DELICIOUS. A REALLY CUTE
SINGLE SERVING DESSERT. BUT ACTUALLY THEY ARE VERY IMPRESSIVE. I DIDN’T EVEN
TALK. NOW, DO YOU KNOW WHAT THIS IS? DO YOU KNOW WHAT THAT IS? I DON’T KNOW WHAT THAT IS. DO
YOU KNOW WHAT THAT IS? I’M AFRAID AN APPLE. THIS IS A
QUINCE, BUT WE HAVE A CROSS BETWEEN AN APPLE
AND A PEAR. OK. IT’S NOT EDIBLE,
UNCOOKED. IT’S REALLY, THEY’RE VERY SOUR,
VERY HARD, VERY FIBROUS. SO WE CUT THEM INTO FIVE
QUINCES. WE CUT THEM, TAKE THE
PITS OUT, PEEL THEM AND POACH THEM IN A WONDERFUL SYRUP OF MAPLE
SYRUP. HERE WE GO. HALF ONE CUP OF
MAPLE SYRUP AND ABOUT A QUART OF WATER.
WATCH CAR BOURBON. A VANILLA BEAN. BOY, THIS IS, YOU HAVE TO SPLIT THE
VANILLA BEAN. IT’S A LITTLE HARD
OVER HERE AND LET THE VANILLA BEAN AND
SCRAPE IT. YOU WANT TO GET ALL
THOSE SEEDS OUT. DO YOU KNOW HOW TO DO THAT? NO,
YOU NEVER DONE THAT. AND YOU LEAVE THE THING IN
THERE, THE SEEDS IN AND POACH ALL OF
THESE UNTIL THEY’RE TENDER. LOOK WHAT THEY LOOK AT THE
COLOR. THEY, WHY DID YOU TAKE THE SEEDS
OUT AND THEN YOU PUT THEM BACK
IN? NO, NO, NO SEEDS OH, OK. I
THOUGHT YOU PUT THEM IN THERE.
NO, THE VANILLA BEAN SEEDS. THAT’S WHAT? OH, NO, BECAUSE THAT’S THE
FLAVOR. NOW, HERE ARE YOUR COOKED QUINTS AND YOU ADD TO THIS COOKED QUINCE, JUST A LITTLE BIT
OF THE REDUCED POACHING LIQUID. AND IS THAT THE ONE THE LIQUID FROM
YOUR POT? AND YOU BOIL IT DOWN AND YOU ADD TWO
TEASPOONS OF CORNSTARCH. CORNSTARCH WILL AGAIN THICKEN
THE JUICES. SO YOU DON’T HAVE A
VERY RUNNY DESSERT. AND THESE, THAT WOODFORD RESERVE IS GONNA
LOVE YOU. THAT’S A GOOD BOURBON TOO. THAT’S MADE RIGHT DOWN IN
KENTUCKY. I KNOW MY PEOPLE. OK. SO NOW THIS GOES RIGHT INTO
YOUR BAKING DISH. OK? ALL THAT WILL THICKEN UP AND THIS IS THE TOPPING WHICH IS
FLOUR, CORN MEAL AND YOU CAN JUST, OH, I LOVE
THAT SORT OF A CRUMBLE ALL OVER THE TOP. LIKE A QUINCE IN YOUR LIFE. YOU TASTE IT. I LOVE IT. THIS IS A QUINCE CRUMBLE. I DON’T THINK I’VE EVER HAD A
QUINCE. MARTHA. IT IS GRABBING OUR FIRST. HAVE YOU HAD A QUINCE BEFORE? I KNOW YOU. I IT’S BEEN THE BEST QUINCE YEAR
TOO. REALLY BEAUTIFUL. REALLY? PUT THIS ALL OVER THE TOP AND SPRINKLE YOUR ALMONDS,
SLICED ALMONDS ON TOP OF THIS. TODAY.COM/FOOD IS WHERE YOU GO PICK UP MARTHA’S BOOK. IT’S
FANTASTIC. WE RAN OUT OF TIME NUMBER 100. HAVE YOU WRITTEN
YOUR TELL ALL YET? IT’S COMING. OH, REALLY? YEAH, IT’LL BE A GOOD ONE THAT IT WILL TELL MARTHA AND DON’T FORGET THE CRANBERRY
SKILLET CAKE THAT LOOKS SO GOOD. AND THE RECIPES ARE ON THE
WEBSITE AND FRUIT DESSERTS IS
OUT RIGHT NOW. DELICIOUS. THANK YOU, MARTHA. THANK YOU. GREAT, MARTHA STEWART. SHE’S
MAKING ONE OF HER FAVORITES. IT’S A CLASSIC FISH BURGER AND
WITH MORE THAN 50 COOKBOOKS FULL
OF RECIPES FOR YOU TO SAY THIS IS
ONE OF YOUR PERSONAL FAVORITES. I MEAN, IT’S GOTTA BE GOOD,
MARTHA. WELL, I, I REALLY LIKE
THE FISH. HAKE. IT’S A INEXPENSIVE FISH. COMPARE
HAKE. AND UH IT’S A MEMBER OF THE
CODFISH FAMILY AND, AND IT’S A
WONDERFUL WHITE FISH. AND WHEN YOU CUT IT UP INTO NICE
LITTLE CUBES LIKE THIS, IT COMES LIKE THAT. THAT’S A,
THAT’S A FILET. UM, JUST, IS IT LIKE A HALIBUT? NO, NO, IT’S, IT’S LIGHTER THAN A
HALIBUT AND, AND AS I SAY, LESS
EXPENSIVE BREAD CRUMBS. NICE FRESH BREAD CRUMBS. SO, JUST TAKE A WHITE LOAF AND
GRIND IT UP IN THE FOOD
PROCESSOR. TWO EGGS REALLY EASY. ARE THOSE EGGS FROM
YOUR FARM? YES, THEY ARE. YES, THEY ARE. THE, OH, THE HENS ARE LAYING
REALLY WELL RIGHT NOW BECAUSE WE CAN USE THE BOX UH ITALIAN BREAD CRUMBS OR PANCO OR
SOMETHING LIKE THAT. YES, YOU
COULD, YOU MAKE EVERYTHING FRESH. BUT, SO THIS IS A DELICIOUS AND
A LITTLE BIT OF CAYENNE PEPPER,
WHICH IS VERY NICE. YOU CATCH THE HAKE IN YOUR LITTLE LAKE OUT
THERE. NO, NO. HA. IS A SALTWATER FISH. HOW COME YOU DON’T HAVE A
SALTWATER POND? UM, WELL, I’M SO
SORRY. BUT IN MAINE, I DO IN MAINE. I DON’T APOLOGIZE IN A SEA OF SALT. SOME FRESHLY GROUND. A CHOPPED CHIVES FROM THE GARDEN,
NO DOUBT. AND, UH, DON’T FORGET.
KEEPERS CRUSHED A QUARTER OF A CUP OF CHOPPED
KEEPERS RINSE THEM OUT OF THE JAR. AND
THEN, UH, HOW ABOUT SOME MAYO, THIS THING? YOU’RE MAKING LIKE A CRAB CAKE?
BASICALLY, IT IS. IT’S LIKE A CRAB CAKE, BUT IT’S
A BURGER. AND HERE’S THE MAYO. WE HAVE OUR
TASTER. CHANEL’S ALREADY
FINISHED IT TO WAIT UNTIL YOU TRY. WHY DON’T
WE EAT MORE FISH BURGERS IN
AMERICA? NOT THAT HARD TO MAKE. IT’S NOT HARD. IT’S A NICE ALTERNATIVE TO RED MEAT OR CHICKEN. IT IS AND OR TURKEY, TURKEY BURGERS
ARE GOOD TOO. THEY’RE ONE OF MY
FAVORITES. SO THIS IS VERY NICE MIXTURE. UH MAKE THE BURGERS A NICE WAY
TO MAKE THEM UNIFORM IN SIZE IS TO USE A LITTLE RING
LIKE THIS, LIKE A BISCUIT RING AND UH JUST TAKE SOME OF THE
NICE MIXTURE AND PUT IT IN YOUR PACKET. AND I’D LIKE TO PUT THIS ON
PARCHMENT PAPER AND CHILL IT
BEFORE I ACTUALLY COOK THE BURGER. LOOK
AT THAT PERFECT BURGER. SEE HOW NICE. SO I HAVE, I HAVE SOME THAT ARE ALREADY
CHILLED AND THEY’RE GOING TO GO A LITTLE OLIVE OIL. WHY DO YOU
CHILL THE BURGER? YEAH, BECAUSE THE BREAD CRUMBS
AND THE MAYO. IT ALL GETS A
LITTLE BIT FIRMER. IT’S A COLD PLUNGE. IT’S ALL THE
RAGE AND THEN JUST BROWN THESE UH AND IT TAKES ABOUT EIGHT
MINUTES OR 10 MINUTES TO, I
GOTTA GO BACK TO THE HAKE. HOW COME? I DON’T SEE HAKE. MY LOCAL MARKET. YOU’RE NOT ASKING YOU TO ASK FOR IT. WHAT DO THEY HOLD STUFF IN THE
BACK? NO, THEY HAVE THE SALMON
AND THEY HAVE THE, THEY HAVE THE HALIBUT AND SOME OF THESE FOR THE NOW. AND THIS IS ONE OF THE, ONE OF THE
GARNISHES IS PICKLED ONIONS. SO THIS IS UH JAPANESE RICE WINE
VINEGAR. A LITTLE BIT OF SUGAR AND A
LITTLE BIT OF SALT LIKE A RED, A RED ONION, SLICED,
PEELED AND SLICED AND JUST LET THAT STAY FOR A DAY
OR TWO AND LOOK WHAT HAPPENS. WHAT OTHER SORT OF TOPPINGS YOU
LIKE TO? OH, WELL, I LIKE, I LIKE THE
ONIONS FIRST. A LITTLE MAYO. YEAH, YOU CAN. THEY’RE NOT, I’M JUST NOT READY. THEY ARE. THIS IS A MUSTARD MAYO, A BUTTERED, A BUTTERED
BRIOCHE BUN MUSTARD MAYO. SO ADD ABOUT A COUPLE OF
TABLESPOONS OF DIJON MUSTARD TO YOUR MAYO AND READY AND THEN PUT A COUPLE OF
PICKLED ONIONS ON WHILE I HAVE YOU. LET ME ASK YOU
JUST TWO QUICK BUSINESS
QUESTIONS HERE. UH BOOK NUMBER 100 I BELIEVE IS
IN THE WORKS. I’M RUNNING HOME RIGHT AFTER
THIS TO, TO TAKE MORE PICTURES. MY 100 FAVORITE RECIPES WILL BE
MY 100TH BOOK ABOUT YOU TOO IN YOUR PAST. OH, YES. AND A LOT OF, A LOT OF PICTURES. NEVER A MARINE. ALWAYS A GIRL SCOUT. DEFINITELY A GIRL SCOUT. AND HOW
ABOUT THE ROKU SHOW, MARTHA COOK? OH, GOSH,
WE’RE DOING THAT. UM, WE HAVE SO MANY WONDERFUL
SHOWS ON ROKU. NOW. WE, THEY HAVE MY WHOLE LIBRARY
TOO ON CHANNEL 448. I LIVE AT 48. I LIVED AT 48 HILL ROAD AND I KNOW YOUR ADDRESS, MARTHA. I LIVE AT 48.
I’M NOT, I’M NOT. YEAH, TWO HOUSES. BOTH. I’M GOING TO EDIT THAT OUT. DON’T, THEY DON’T KNOW WHERE IT IS.
I’LL TAKE CARE OF IT ON THE WEST
COAST, BUT YOU’RE IN TROUBLE NOW. IT’S IN
HUDSON, NEW YORK. HAS SNOOP DOGG MOVED IN YET.
YOU’RE GOING TO NEED HIS. NO, NOT YET. BUT HIS BODYGUARD. TINY
IS, OF COURSE, AS ALWAYS. THANK YOU SO MUCH WHO BETTER THAN AMERICA’S
FAVORITE LIFESTYLE. MAVEN, MARTHA STEWART, SHE’S OUT
WITH A NEW BOOK. IT’S A GUIDE TO ALL THINGS
GRILLING. IT’S CALLED, WHAT
ELSE? BUT MARTHA STEWART’S GRILLING THE 95TH COOKBOOK. YEAH. WELL,
95TH BOOK. 95TH, LOTS OF THOSE ARE COOKBOOKS BUT
GRILLING. IT’S THE SEASON. THE WEATHER HAS FINALLY GOTTEN
BEAUTIFUL AND, AND PEOPLE REALLY TO COOK OUTDOORS. I ENJOY
COOKING OUTDOORS AS WELL. DO YOU HAVE A GRILL LIKE THIS? A
CHARCOAL? I’M A GAS GUY. YOU’RE
A GAS GUY. IT’S FASTER FOR ME. OK. SMALL
KIDS. I’M JUST TRYING TO GET IN.
GET OUT. RIGHT. BUT I KNOW YOU LOVE CHARCOAL. I
LOVE, I LOVE REAL HARD CHARCOAL. THE KIND THE JEWELERS USE, IT
GETS UP TO 900 DEGREES. I LIKE IT REALLY HOT AND I
REALLY LIKE PURE. SO I DON’T WANT TO USE ANY
STARTER. DON’T USE THOSE STARTER
FLUIDS. OK. YOU KNOW, START WITH, YOU KNOW, BUT HOW DO YOU KEEP YOUR GRATES
CLEAN? WELL, FIRST OF COURSE, PUT YOUR GRILL
AWAY, CLEAN EVERY TIME YOU USE
IT, USE A BRUSH LIKE THIS SCRUB,
THAT GRATE. SO IT’S NICE AND CLEAN. YOU CAN USE A LITTLE BIT OF OIL
ON A PIECE OF PAPER TOWEL AND A, AND A TONG LIKE THIS AND CLEAN
YOUR, CLEAN YOUR GRILL AND THEN
YOU COOK. NOW THIS CHICKEN HAS BEEN
COOKING FOR, OH, ABOUT 20
MINUTES. YOU WANT CHICKEN. THIS IS FOR THE FIRST, THE FIRST RECIPE YOU WANT THE
CHICKEN 165 DEGREES 165. YOU NEED YOUR OUTDOOR
THERMOMETER. YES. YOU HAVE YOUR LITTLE INSTANT
READ THERMOMETER AND YOU JUST
USE THAT. ALL RIGHT. LET’S GET THAT HERE. OK. SO THIS IS CHICKEN
WITH GREEN CHILI DRESSING. IT IS
SO DELICIOUS. ONCE IT’S COOKED, YOU MAKE A
DRESSING OF CILANTRO, ZEST OF LIME JUICE OF ON LIME, OLIVE OIL. AND WE CAN
MAKE THIS DRESSING AHEAD OF
TIME. OH, YES. AND YOU CAN SAY IT ACTUALLY GETS
BETTER AHEAD OF TIME. SOME SCALLIONS, SOME SERRANO
PEPPERS. THAT’S YOUR DRESSING. AND, OH, IT’S SO SIMPLE. DO YOU
MARINATE? NO, YOU DON’T MARINATE. THIS IS
COOKED ON THE GRILL. JUST SALT
AND PEPPER. OK. AND THEN YOU PUT THE DRESSING ON
AFTER IT COOKED AND THERE IT IS. AND EVERYBODY’S GOING TO HAVE A
TASTE. YOU’RE GOING TO HAVE A
TASTE OF THIS. YOU’RE GOING TO LOVE IT. THEY’RE
ALREADY TASTING THAT. WHAT’S THE
VERDICT QUESTION? WHAT DO YOU THINK? I MEAN GOOD. CAN YOU DO? THE NEXT THING IS THE KOREAN SKIRT STEAK. NOW, THESE ARE, IT’S SORT OF
LIKE A SKIRT STEAK, BUT IT IS A SHORT RIB CUT IN THE
FLANK STYLE. SEE THIS, I LOVE RIBS. THEY’RE MY FAVORITE
TO GRILL. BUT THE LONG RIBS. YES, THIS IS CUT
IN THE OPPOSITE DIRECTION. AND
BOY, IS IT GOOD? THIS IS MARINATED AND THE
MARINADE IS SOY SAUCE MARINADE. NO, NO MARINADE. AND IT’S, UH, IT IS RICE
VINEGAR, SESAME SEEDS, WHITE OR
BLACK SOY SAUCE SCALLION. A LITTLE BIT OF LIGHT BROWN
SUGAR AND FRESHLY GRATED, UM, GINGER AND GARLIC. YOU WANT
GRATE A LITTLE GINGER. HOW, UH, HOW MUCH GINGER DO WE
USE? WELL, YOU JUST, JUST GRATE
IT LIKE THAT. YEAH. GO BACK AND FORTH AND DON’T BE AFRAID MELVIN JUST
GRADE IT. I’M GRADING IT. I’M
GRADING IT. MARTHA IS. YEAH, THAT’S GOOD. AND PUT THAT
ALL IN THERE AND THEN YOUR SHORT RIBS GO
RIGHT IN HERE. THOSE SHORT RIBS
GO RIGHT IN HERE AND YOU PUT THEM ON THE GRILL. HOW LONG, HOW LONG I DO THIS
OVERNIGHT OR A COUPLE OF HOURS
BEFORE? SO, IF YOU’RE, IF YOU’RE A LATE
NIGHT, YOU KNOW, IF YOU WANT TO
COME HOME AND COOK, THESE SHOULD BE MARINATING
OVERNIGHT. WHAT’S THE VERDICT ON THE SHORT
ROAST? THEY ARE ALL MARINATED CLEAN PLATE CLUB AND THEN YOU JUST PUT THESE
THREE MINUTES ASIDE. YOU DO THAT. I MAKE MYSELF USEFUL THREE MINUTES ASIDE. OH,
YEAH. NICE AND FLAT. YES, MA’AM. AND YOU CAN ALSO USE THESE
PROTECTIVE COLORS. HAVE A LITTLE BIT OF SILICON ON THEM. SO, IF YOU WANT TO PICK STUFF
UP, THAT’S RIGHT. WE GOT, WE GOT A BURNER OVER FIVE
MINUTES ASIDE. OH, OK. WE GOT
ABOUT 20 MINUTES ON THIS. THE OTHERS. YEAH. DO IT THAT
WAY. YEAH. OH, YEAH, I GOT THERE JUST IN
TIME PRETTY WELL DONE. AND SO THIS IS SERVED ON LETTUCE
LEAVES WITH KIMCHI AND THE, UM,
THE WONDERFUL, UM, FERMENTED CHILI SAUCE. DO YOU LIKE THAT? AND SCALLIONS AND CUCUMBER? AND THIS IS SO, SO DELICIOUS.
THAT’S HOW YOU SERVE IT. WHAT DO YOU THINK? I’M A BIG FAN OF? AND THEN GRILLED SALMON IS MY
FAVORITE BECAUSE I LOVE LIGHT
SALADS IN THE SUMMERTIME AND A GRILLED SALMON. THIS IS A
SALMON THAT’S BEEN OVERCOOKED. NOT REALLY. THAT IS SO BEAUTIFUL. LOOK HOW
NICE USE ONE OF THESE BASKETS
FOR DOING FISH. COOKING FISH CAN BE A BIT
INTIMIDATING ON THE GRILL I FOUND THAT IT FALLS APART BUT
THIS IS, THAT’S WHY YOU HAVE ONE. USE ONE OF YOUR MARTHA STEWART BASKET. IT IS.
BUT YOU CAN FIND THESE OTHER
BRANDS TOO. WHAT’S IN THE SALMON SALAD? SALMON SALAD IS THE, IS THE
SALMON THAT’S BEEN COOKED WITH A
LITTLE BIT OF LEMON ZEST. ALWAYS SQUEEZE FRESH LEMON JUICE
OVER IT. FLAKE IT UP. YOU WANT TO FLAKE
IT UP OR YOU CAN STIR, I’LL STIR IN THERE AND THERE’S A GREAT DRESSING. DO
YOU LIKE ANCHOVIES? I DO. SO THERE’S A DRESSING WITH OLIVE
OIL. ANCHOVY. A LITTLE MUSTARD,
SALT AND PEPPER. JUST POUR THAT ALL OVER THE
WHOLE THING. YEAH. OK. AND THEN FLAKE THE SALMON. IT’S
A BIG FLAKE. OH, WHAT’S THE
WORD? THIS IS TERRIFIC. ES MARTHA. THOSE ARE EGGS, RIGHT? YOU SHOULD FIND ALL THE TODAY, TODAY.COM/. WE HAVE CALLED IN THE EXPERT TO
SWEETEN THE CELEBRATION. MARTHA
STEWART’S HERE. SHE’S GONNA SHOW US HOW TO MAKE
A SOUR CHERRY PIE WITH THREE DIFFERENT
SPINS ON THE CRUST. IS THAT RIGHT? EXACTLY. SOUR
CHERRIES CAN BE HARD TO FIND THE
GROCERY STORE NOW. WELL, THEY, THEY ALL, IT’S A
VERY SHORT SEASON. SO MAYBE TWO WEEKS, THREE WEEKS
AT THE MOST, AND MOST OF THEM COME FROM
PLACES LIKE NEW YORK STATE OR
MICHIGAN AND THEY’RE BEAUTIFUL. THEY’RE
LIKE LITTLE RUBIES AND, BUT YOU HAVE TO PIT THEM BECAUSE
OTHERWISE YOUR FAMILY OR YOUR FRIENDS WILL
BREAK THEIR TEETH. THEY ALREADY HAVE ALREADY BEEN. YEAH, THIS IS,
THIS IS A SILLY LITTLE PITTER. THERE’S A BETTER, NO, BECAUSE THERE’S A BETTER
PITTER THAT I DON’T HAVE WITH
ME. AND IT, IT DOES MULTIPLES AT THE
SAME TIME. SO, AREN’T THEY GOOD PIT? WE WON’T BE. AND SO HERE IS THE, IT’S THE, EXACTLY. SO THIS IS THE FIRST CRUST WITH
A NICE FLUTED EDGE. ALWAYS MAKE YOUR PASTRY, COLD,
COLD BUTTER, COLD FLOUR, COLD WATER AND THEN UH ROLL IT
OUT, KEEP IT CHILLED, FILL IT
WITH THE FILLING, WHICH IS SUGAR. A LITTLE BIT OF FLOUR, A LITTLE
BIT OF BUTTER. AND THIS IS THE CRUMB TOPPING.
THIS IS, IS THIS THE EASIEST OF
THE TOPPINGS. MARTHA, THE CRUMB TOPPING. YEAH.
VERY EASY. IT’S JUST BUTTER
FLOUR, UH BROWN SUGAR AND A PINCH OF SALT. AND SO YOU
JUST CRUMBLE, THE CRUMBLE OVER
THE TOP OF THE PIE. BAKE IT HOT LIKE IN A 400 DEGREE
OVEN. IT IS SO GOOD. YEAH. ISN’T IT GREAT CRUMBLE? CRISP, WHATEVER YOU
WANNA CALL IT. BUT IT PUT A LOT ON BECAUSE IT
REALLY DOES ENHANCE THE SOURNESS OF
THOSE DELICIOUS CHERRIES. NOW, HERE IS A VERY CUTE
TOPPING. THIS IS THE SOLID CRUST
PIE AND THIS IS YOU CUT THE, YOU CUT THE LITTLE, IF YOU HAVE
A ROUND COOKIE CUTTER, YOU CAN
DO THAT. BUT YOU CAN ALSO USE A PASTRY
CUTTER LIKE THAT TO CUT THE
ROUNDS. THIS LETS THE STEAM ESCAPE AND YOUR CRUST WILL GET NICE AND
CRISPY. DO YOU HAVE A FAVORITE
TOP? A FAVORITE CRUST TOP? NO, I MAKE ALL OF THESE. AND NOW THIS IS THE MOST
COMPLICATED. YOU ROLL OUT YOUR DOUGH AND YOU
UH LATTICE TOP, THE LATTICE
LATTICE TOP. SO YOU CAN FAKE IT AND JUST PUT
IT OVER, PUT THEM ONE WAY AND
THEN THE OTHER WAY. BUT IF YOU’RE VERY PARTICULAR,
YOU CAN ACTUALLY WEAVE THE
LATTICE. SEE WHAT’S THE HARDEST PART
ABOUT IT, THE WEAVING OR GETTING THE
PIECES TO BE ROLLING IT OUT, ROLLING IT OUT AND THEN CUTTING
IT WITH A LITTLE PASTRY WHEEL
LIKE THIS. HOW’S THAT? WOULD YOU LIKE THAT
PASTRY WHEEL? NO, NO, THERE’S NO MARTHA AND I HAVE BEEN TOGETHER
A LONG TIME. THERE ARE BETTER, THERE ARE
BETTER PASTRY, STIRRING THE POT, BUT IT WORKS, IT WORKS. IT
DON’T, YOU KNOW. AND SO NOW REMEMBER THAT ONE HAS
TO GO WAY UNDER HERE. SO BECAUSE YOU’RE GONNA WEAVE IT
AND DO YOU BAKE, BAKE THE PIES OFF FOR THE SAME
AMOUNT OF TIME, REGARDLESS OF THE CRUST? NO, SOME OF THEM TAKE A LITTLE
LONGER THAN OTHERS. LIKE THE SOLID CRUST WILL TAKE A
LITTLE LONGER THAN THE LATTICE. BUT LOOK HOW PRETTY WHEN YOU
REALLY WEAVE IT. THIS LEMONADE IS WHAT THIS,
WELL, THIS IS SOUR CHERRY
LEMONADE. SO YOU CAN PUT YOUR SOUR
CHERRIES, MAKE A, MAKE A SYRUP OF THE SOUR CHERRIES AND YOU MIX IT WITH LEMON AND ORANGE AND
A LITTLE BIT OF MINT AND THAT IS
SO GOOD. SOUR CHERRIES ARE JUST ONE OF MY
FAVORITE FRUITS. MARTHA STEWART. YOU’RE ONE OF OUR FAVORITE
PEOPLE. AND HERE THIS IS FOR
YOU. OH, MARTHA, DID YOU MAKE THESE? THESE ARE, THESE ARE BANDANAS
AND THEN YOU CAN STENCIL THE
NAMES ON IT BEFORE YOU GO. RECIPES TODAY.COM/ THE ONLY MARTHA STEWART. MARTHA,
MARTHA, MARTHA. WE ALL KNOW SHE’S THE QUEEN OF
DECORATING, CAKE BAKING AND
GARDENING. WELL, NOW SHE’S SHARING AN UP
CLOSE AND PERSONAL. LOOK AT HER MANY TALENTS AND
INTERESTING STORY. SHE’S GOT A
NEW SHOW. I CANNOT GET OVER THIS TITLE.
MARTHA GETS DOWN AND DIRTY. TAKE
A LOOK. THE BEST USE OF A CHAINSAW I
EVER HEARD THOUGH A COUPLE WAS
GETTING DIVORCED AND THEY COULD NOT
DECIDE ABOUT WHAT TO DO WITH
THEIR HOME FURNISHINGS. AND THE WIFE JUST SAID, OK,
WELL, YOU TAKE HALF OF
EVERYTHING AND SHE WENT AWAY AND HER HUSBAND USED THE
CHAINSAW AND CUT EVERYTHING IN
HALF. SO IT’S A FEEL GOOD SHOW. DIDN’T BODE WELL FOR THE DOG,
MARTHA. GOOD MORNING. YOU’RE OUT
IN UH YOUR, YOUR, YOUR HOUSE OUT THERE IN THE
COUNTRY. WE LOVE IT. SO HOW DID
YOU COME UP WITH THIS TITLE? I MEAN, I THINK WE KNEW YOU WERE
DOWN AND DIRTY DOWN INSIDE, BUT EVERYBODY ELSE THINKS THE
VIEW IS LIKE THE QUEEN OF CLEAN. WELL, I AM THE QUEEN OF QUEEN OF
QUEEN INSIDE THE HOUSE. BUT OUT IN THE GARDEN IT IS KIND
OF DIRTY. YOU’RE WORKING IN THE
DIRT, RIGHT? SO IT GETS ME A CHANCE TO JUST,
JUST KIND OF BE MYSELF AND, AND UH AND SHOW ALL THE GREAT
GARDENING TIPS HOW TO GROW THINGS, HOW TO COOK
THINGS OUTDOORS. AND UH AND TODAY WE’RE GRILLING
ALL KINDS OF FANTASTIC UH
SAUSAGES. UM WHICH, WHICH I KNOW AL ROKER WOULD
REALLY LIKE. AND THE GUESTS ON
OUR SHOW ARE FANTASTIC. WE HAVE KIM KARDASHIAN. TIFFANY
HADDISH IS A HOOT. AND THERE’S SOME GUY CALLED AL ROKER. AL ROKER. YOU SHOW TOO. YEAH. YEAH. YOU KNOW, I FORGOT BECAUSE IT
WAS DURING THE PANDEMIC. BUT YES, WE WERE TALKING ABOUT THE RUB. YEP. AND, AND HE DOES A GREAT
RUB, RUB DOWN AND BARBECUE RUB. WELL, MARTHA ON DISCOVERY PLUS, OK, TELL US ABOUT THESE DOGS.
YOU’RE GRILLING LIKE IT. IS
THERE AN ART TO IT? OH, WELL, ALL KINDS OF DOGS, YOU KNOW, IF YOU’RE GONNA HAVE A
GRILLING PARTY, WHY NOT MAKE IT
REALLY INTERESTING? NOT JUST HOT DOGS BUT SPECIAL.
ALL BEEF, HOT DOGS KILL BASA A
GREEK SAUSAGE. WE JUST FOUND CALLED CALLED LUCA NICO. IT’S, IT’S A COMBINATION
OF UH MEAT AND OREGANO AND
LEMON. AND WE HAVE BEAUTIFUL CHEDDAR
BRATWURST. THESE ARE SO PRETTY AND UH AND THEN OF COURSE, DON’T
FORGET THE ROLLS. THE ROLLS HAVE TO BE UH
BEAUTIFULLY BUTTERED UH BEFORE YOU PUT THEM ON THE
GRILL AND MAKE SURE YOU DON’T BURN STUFF, YOU KNOW, AL ROKER. HE’S, HE’S
ALSO A PROPONENT OF NOT BURNING
STUFF. AND UH IF THE FLAME IS UP HIGH
LIKE THAT, JUST MOVE THE STUFF
OR SPRAY IT WITH A, A LITTLE SPRAY BOTTLE, BUT GET
YOUR, YOUR ROLLS NICELY. JUST SLIGHTLY CHARRED AND THE
CONDIMENTS. OH, MY GOSH. LOOK AT ALL THE CONDIMENTS WE
HAVE ON HERE. BREAD AND BUTTER. PICKLES, FRENCH MUSTARD. UM, THIS IS THE, UH, YOU KNOW,
THE BASEBALL STADIUM MUSTARD, OF
COURSE, CHOPPED ONIONS, RED, RELISH,
GREEN, RELISH SAUER KRAUT. MY FAVORITE SOUR CREAM. UH, YOU HAVE A SPICY MUSTARD,
TOMATOES CHOPPED UP AND THIS IS
FANTASTIC. A BEAT HORSERADISH MUSTARD. SO, AND BACON AND DILL PICKLES. AND DOESN’T THAT MAKE YOUR MOUTH
WATER? DON’T YOU WANT ONE OF
THESE RIGHT NOW? HERE, MARTHA, MAYBE YOU OUGHT TO CLOSE THE
LID. MARTHA JUST TO KIND OF
KNOCK THAT FIRE DOWN THAT ONE SECOND. YOU’RE RIGHT. AND I LOVE
THIS GRILL DO. AND THIS IS A
CUSTOM COLORED. YOU CAN GET IT ANY COLOR YOU
WANT. I LOVE THIS. SO YOU, YEAH, YOU CAN HAVE IT,
MATCH YOUR HOUSE, YOUR BACKYARD,
WHATEVER. IT’S A REALLY CLEVER, CLEVER
THING. SO LET’S LET THAT COOL DOWN A LITTLE BIT. MARTHA.
WHAT’S YOUR DESCRIBE HOW YOU WOULD PREPARE
YOUR PERFECT HOT DOG? WHAT ARE
YOUR CONDIMENTS? WHAT DO YOU LIKE ON YOURS? OH, WELL, LET’S, LET’S GET ONE
RIGHT HERE. HERE’S A HOT DOG AND ON THE BUTTERED BUN AND I
WOULD PUT FIRST I LIKE FRENCH
MUSTARD. SO I WOULD PUT A NICE DIJON MUSTARD ON. I LOVE RELISH AND I WOULD PUT RELISH. DO YOU
KNOW, I HAVE A HOT DOG AT EVERY
HOT DOG STAND. IT’S CALLED THE MARTHA DOG AND EVERY PLACE IS A LITTLE BIT
DIFFERENT FROM. YEAH, RUTS HUT
HAS A MARTHA DOG. UH, ROLLY’S IN FAIRFIELD, A
MARTHA DOG. UH, THE GREAT HOT DOGS. THE HOT DOG PLACE IN CALIFORNIA
IN L A HAS A HOT DOG CALLED THE
MARTHA PINK’S. YEAH, I HAVE A, DOES AL
ROKER HAVE A HOT DOG AT PINK’S? I DO NOT. I DO. WELL, I THINK, I THINK, I THINK YOU SHOULD BE WORKING ON
THAT ONE NOW BECAUSE THOSE ARE
VERY FAMOUS. AND SO THAT’S WHAT I HAVE
PICKLES AND I LOVE BACON ON MINE
TOO. I PUT A PIECE OF BACON IN THERE. THAT’S A GOOD ONE. THERE IS MY HOT DOG. I MARTHA, ONE MORE THING. WHAT DO
YOU CALL IT WHEN IT GETS REALLY
CRISPY? WHEN YOUR DOGS GET REALLY
CRISPY? OH, SNAPPIES, THE SNAPPIES. AND I LOVE THOSE. YEAH. UM
RAWLEY’S IS FAMOUS FOR SNAPPERS
AS WELL AS RRH IS ALSO FAMOUS FOR SNAPPERS THAT YOU GET, YOU KNOW, SNAP
SNAPPERS YOU PUT IN HOT OIL
FIRST, YOU KNOW A LITTLE, A LITTLE FLAME GOING ON. ALL RIGHT, MARTHA, THANK YOU SO
MUCH. OK. OUR GUIDE THIS MORNING. THE ONE
AND ONLY PADMA LOCKS PADMA, OF COURSE HOST ON BRAVO’S TOP
CHEF TONIGHT IS THAT HIT SHOW’S
19TH SEASON FINALE. CHEF’S GETTING ONE LAST CHANCE
TO COMPETE FOR THE GRAND PRIZE.
PADMA. YOU’VE BEEN THERE FROM THE VERY
BEGINNING WITH THE EXCEPTION OF
THAT FIRST SEASON. YES. THAT’S RIGHT. YEAH. IT’S BEEN A REALLY LONG, LONG,
GREAT RIDE. I NEVER THOUGHT THAT IT WOULD
LAST THIS LONG. BUT I MEAN, YOU KNOW, WE’RE DOING WELL, THE SHOW IS BETTER THAN EVER AND
THE CRITICS STILL LIKE IT. SO I’M VERY LUCKY AND NOT TO
GIVE AWAY TOO MUCH, BUT THE
SCUTTLE. BUT IS NEXT SEASON, YOU GUYS ARE GOING TO DO
SOMETHING YOU’VE NEVER DONE
BEFORE. IS THAT RIGHT? YES. WE’RE GONNA GO
INTERNATIONAL FOR THE WHOLE
SEASON. WE HAVE BEEN INTERNATIONAL FOR
FINALES. UH, WE’VE GONE TO SINGAPORE AND MACAU AND EVERYWHERE ELSE, BUT THE
WHOLE SEASON IS OUTSIDE AMERICA. DON’T ASK ME WHERE YET. LET’S, LET’S COOK. LET’S LET’S
EAT. WHAT ARE WE MAKING THIS
MORNING? WE ARE MAKING THE HEALTHIEST
DISH POSSIBLE. SO I’M GONNA MAKE A SAUCE AND
IT’S A BALINESE BAKED FISH. I
FIRST HAD DISH WHEN I WAS IN BALI OVER 20
YEARS AGO. AND IT’S SO SIMPLE AND THE
REASON I LIKE IT IS BECAUSE IT’S
VERY LOW EFFORT. YOU’LL SEE THAT IT’S VERY HEALTHY, IT’S
VERY HIGH PROTEIN AND IT’S EASY
TO MAKE. YOU KNOW, PEOPLE ALWAYS ASK ME
HOW I STAY LEAN. YOU KNOW, WHEN I DO ALL THIS
EATING ON TOP CHEF, IT’S NOT
EASY, BUT IT’S EATING LIKE THIS. THAT HELPS AFTER I FINISH. SO
WE’RE GONNA START WITH ONIONS IN THE BLENDER AND TO THE
ONIONS. WE’RE GONNA ADD GARLIC, GINGER A LITTLE BIT OF TAMARIND PASTE.
NOW, TAMARIND PASTE IS
WONDERFUL. YOU CAN GET IT AT ANY GOOD
SUPERMARKET. IT’LL LAST IN YOUR
PANTRY. IT’S GONNA ADD LIKE A, A TART
AND SWEET TANG TO IT. ALSO, I’M ADDING TOASTED SESAME
OIL AND CUMIN POWDER POWDER AND A LITTLE SALT TO
TASTE. THAT IS REALLY IT. AND ABOUT TWO OR THREE
TABLESPOONS OF WATER. GO AHEAD.
WE’LL MIX THAT UP. YOU’RE GONNA MIX THAT UP. I’M NOT GONNA DO IT BECAUSE OF
THE NOISE, BUT THIS IS WHAT IT
LOOKS LIKE. AND WHAT KIND OF FISH ARE WE
USING HERE? WE’RE USING RED
SNAPPER. BUT HONESTLY, YOU COULD USE COD,
YOU COULD USE FLOUNDER ANY WHITE FISH. THIS IS SO EASY AND THEY’RE ALREADY DIGGING IN
OVER THERE. WHAT’S WHAT’S THE
VERDICT? IT GOT A LOT TO IT. YOU LOVE THE UM AND THEN I, ALL I’M DOING IS POURING THIS
AND THIS IS GOING TO GO INTO AN OVEN AT 350 DEGREES FOR 20 OR
25 MINUTES AND THAT’S ALL. AND THEN FOIL OIL, IT COVERED AND THEN WHEN IT’S DONE, I KNOW IT
DOESN’T LOOK VERY APPETIZING,
BUT IT’S SO DELICIOUS. ALL YOU’RE GONNA DO IS TAKE FRESH MINT AND GARNISH AND A LITTLE BIT OF LEMON JUICE. AND THIS HAS
LITERALLY LIKE LESS THAN 250
CALORIES. AND YOU’RE GONNA, IT WITH CHOY. I AM I COOKING BOK CHOY
INTIMIDATED. WHY? I DON’T KNOW.
IT’S PROBABLY A VERY GOOD, SO GOOD. YOU WANT TO GET BOK CHOY AND YOU JUST WANNA QUARTER
IT LIKE THIS, DEPENDING ON THE
SIZE. YOU CAN CUT IT SMALLER AND ALL WE’RE GONNA DO IS DUMP
THIS BOK CHOY AND BLANCH IT LITERALLY FOR 90 SECONDS AND YOU BLANCH IT SO THAT IT COOKS EVENLY AND YOU
DON’T GET WEIRD SPOTS WHEN
YOU’RE SAUTEING IT, BUT YOU DON’T WANT TO COOK IT
FOR THAT LONG. LIKE THIS IS GONNA COOK FOR
LITERALLY 90 SECONDS, TWO
MINUTES AND THEN YOU TAKE IT OUT. YOU DON’T EVEN HAVE TO. I MEAN, LOOK IF IT’S A WEEK
NIGHT AND THE KIDS ARE HUNGRY
AND YOU GOTTA GO, DON’T WORRY ABOUT A MERCY. YOU’RE NOT IN A RESTAURANT, IT’S
GOT A LITTLE KICK. SO THIS IS WHAT IT LOOKS LIKE WHEN
IT’S BLACK. ABOUT 90 SECONDS. I HAVE BUTTER MELTING HERE. THIS IS SO EASY AS
WELL. AND AGAIN, ALL I’M DOING IS
ADDING SOME ASIAN INGREDIENTS TO
IT, WHICH IS THE TOASTED SESAME OIL. WHAT’S EMERGING SOY SAUCE? WELL, IT’S
GONNA GO WITH THAT FISH, RIGHT? ONIONS. NO ONIONS. SORRY, THAT WAS
GARLIC. THAT WAS GINGER AND A LITTLE BIT
OF RED CHILI. IT’S REALLY GOOD. YEAH. AND THEN YOU JUST SAUTEED
THIS UP. AND, I MEAN, I LITERALLY MADE IT IN REAL
TIME. I MADE THIS WHOLE MEAL IN REAL
TIME EXCEPT FOR THE 20 MINUTES
THAT THE FISH TOOK. THAT’S HOW EASY IT IS. IT’S
REALLY GOOD. I LOVE IT. I LIKE THE FLAVORS. I LIKE TO DO THIS RECIPE. WE DON’T COOK A LOT. SHE SHOWS I HAVE CONFIDENCE I CAN DO THIS. I CAN EAT A WHOLE PLATE OF THAT
BOX. THANK YOU. CONGRATULATIONS. BY THE WAY. THANK YOU. FOLKS WHO TUNE IN TONIGHT FOR
THE FINALE. WHAT CAN THEY
EXPECT? YES, THEY CAN EXPECT A LOT. WE HAVE THREE CONTESTANTS WHO
ALL HAVE DIFFERENT STYLES OF COOKING AND WE’RE IN
TUCSON, WHICH IS A UNESCO FOOD HERITAGE
SITE. SO I’M VERY EXCITED. I LOVED IT. THAT’S MY HOME. SO NICE. THANK YOU SO MUCH AS ALWAYS. CONGRATULATIONS. FOOD SUMMER DOES NOT HAVE TO BE
ALL BURGERS AND HOT DOGS, YOU
KNOW, AND IT CAN STILL BE DELICIOUS. IF YOU ARE LOOKING TO BRING MORE
VEGGIES INTO THE ROTATION, YOU’RE IN LUCK ALL THE WAY FROM
THE BUTCHER CLUB AT PALM BEACH
IS PGA NATIONAL RESORT. WE’VE GOT TOP CHEF SEASON 13
WINNER JEREMY FOR, WITH SOME VEGGIE
RECIPES TO SPICE UP THE DINNER.
HI, GOOD MORNING. I GUESS WE SHOULD. I’M ALL RIGHT. THAT IS. NOW, LOOK, I’M A LITTLE BECAUSE I’M A CARNIVORE BUT THIS
ALL LOOKS DELICIOUS. BUT ALL THIS GOES WITH CARNIVORE
STUFF. OK. GOOD. SO, THIS IS ONE OF MY FAVORITE
DISHES FROM THE BUTCHER’S CLUB
AT PGA. AND WE BASICALLY TAKE THESE
BEAUTIFUL SWEET VIDALIA ONIONS AND WE PUT THEM IN A POT SKIN ON
SKIN AND WE HAVE A LITTLE BIT OF
MILK WATER IN THERE. SOME AROMATICS SUCH AS THYME, A
LITTLE ROSEMARY, SOME BLACK
PEPPERCORNS, BRIGGS AND ALL. UH YEAH. HOW EASY CAN THAT BE? I
MEAN, I’M INTO THE EASE OF THAT. AND THE REASON WE DO THIS IS
BECAUSE WE’RE, WE’RE BASICALLY POACHING THE
INSIDE OF THE ONION SLOWLY. SO WE’LL BRING THIS UP TO A BOIL
AND LET IT COOK FOR LIKE FIVE OR
SIX MINUTES AND THEN WE’LL JUST CHECK IT BY,
YOU KNOW, PULLING IT OUT AND
DOING A LITTLE SQUEEZE. AND WHAT DO YOU WANT IT TO BE
KIND OF SOFT? JUST A LITTLE
SOFTER THAN A RAW ONION. SO LIKE 5 TO 7 MINUTES. ALL
RIGHT. WE GOT OUR TASTERS OVER
THERE, YOU KNOW. OK. SO NOW WHAT HAPPENS? SO
BASICALLY, NOW WE TAKE OFF THE
ROOT END WITHOUT TAKING OFF MY FINGER, RIGHT. YOU NEED THOSE AND THEN WE JUST PULL THE CENTER
OUT. SO IT’S REALLY, REALLY EASY
ONCE IT’S SOFT TO PULL THIS OUT, RIGHT. TAKE
OFF THE OUTSIDE BECAUSE WE’RE GONNA, THERE WE GO. I KNOW. RIGHT. SO WE’LL PULL ALL THESE LAYERS
OFF AND LEAVE THE OUTER TOO AND IF YOU’RE GONNA MAKE IT LOOK
COOL, YOU LEAVE A LITTLE TOP ON THAT. OK. AND THEN WE’RE GONNA STUFF
IT WITH THIS, LIKE POTATO SALAD. SO, SO IN HERE IS A LITTLE BIT
OF HORSERADISH, SOME HEAVY CREAM
POTATOES, YOU KNOW, A LIGHT LUNCH. YEAH, I KNOW. MY GOODNESS. WE
DIDN’T SAY IT WAS A LOW FAT. WE JUST SAID IT WAS A
VEGETARIAN. WE JUST SAID IT WAS
GONNA BE EASY AND FUN STUFF. OUR GUAN HERE. YEAH. OH MY GOD. HE WOULD SAY I ACTUALLY LEARNED THIS FROM MY
MENTOR, DEAN MAX TAUGHT ME THIS
YEARS AND YEARS AGO. IT’S A BEAUTIFUL RECIPE. OK? NOW, WHAT DO WE DO? SO NOW THAT THAT’S STUFFED IN
THERE, ARE YOU TRYING TO STUFF
SOME? WELL, I FEEL LIKE THIS GUY NEEDS
TO BE STOPPED. I DON’T WANT TO WASTE MY TIME
HERE. OK? I MEAN, I DON’T WANT YOU TO, YOU
KNOW, WASTE THE ONION, NOT MY TIME. I MEANT TO SAY I
DON’T WANT TO WASTE THIS
BEAUTIFUL ONION. I HAVE ALL THE TIME IN THE
WORLD. OK? I LOVE IT. ALL RIGHT. LET’S DO IT. SO THEN
WHAT WE, SO THEN WE JUST POP THIS THING
IN THE OVEN. LET IT GET ALL CRISPY AND
DELICIOUS LIKE THAT. IS IT? SO YUMMY. YOU GUYS, THIS IS SO YUMMY FUN, RIGHT? LIKE THERE’S NO, BUT YOU NEVER HAD YOUR TOD. YEAH. OK. COOL. AND THEN WE BAKE THAT OFF
AND WE ROAST IT. IT CAN MOVE ON AND THEN YOU CAN
SERVE IT WITH THIS CREAM
SPINACH. SO HOW DO WE MAKE THAT? YES. THE CREAM SPINACH IS MY
CLAIM TO FAME. UH AT THE BUTCHER’S CLUB IN PGA.
THIS IS OUR TOP SELLING DISH. EVERYONE LOVES THIS DISH. IT’S
AMAZING. EVEN A SOUTHERN SEED IN MY OTHER
RESTAURANT IN SOUTH BEACH. WE
RUN THIS DISH. SO EVERYONE’S HAD CREAM SPINACH,
RIGHT? SO SIMPLE SHALLOT FROM THE BOX TO BE HONEST. NO, I WON’T COME TO YOUR HOUSE AND
COOK IT FOR YOU. I’M GONNA LEARN FROM YOU. OK? SO WHAT ARE WE SAUTEING
THERE? SO THAT’S SHALLOTS GARLIC
AND ONION, RIGHT? SO YOU GET THAT NICE BASE, WHICH IS KIND OF LIKE THE BASE
FOR MOST CREAM SPINACH IS RIGHT? WE’RE ADDING A LITTLE FLOUR,
WE’RE ADDING A LITTLE, THIS IS A RULE OK? YOU’RE HIGHER. SECOND FRENCH
WORD. OK? UH AND THEN WE COOK THAT OUT FOR
LIKE FIVE MINUTES AND CRUMBLY DRY AND CRUMBLY UNTIL WE GO, WE ADD THE HEAVY CREAM AND LET
THAT COOK FOR A LITTLE WHILE. WHAT MAKES OUR SO COOL THOUGH?
RIGHT? SO TYPICALLY YOU HAVE YOUR
SPINACH IN YOUR CREAM, WHICH IS THIS COOKED DOWN AND YOU ALREADY COOKED YOUR
SPINACH. WE ALREADY COOKED OUR SPINACH IN
BOILING WATER, SHOCKED IT IN ICE
WATER. SO WE KEEP THAT BEAUTIFUL GREEN
COLOR. BUT WHAT MAKES IT FUNKY AND COOL IS TARRAGON BASIL AND DILL GIVE YOU THIS. SHE KNOWS. I MEAN WE’RE ABOUT TO BE
FINISHED OVER. OH MY GOD. WAIT A MINUTE. YOU TAKE THESE HERBS AND YOU
JUST PUT THEM IN THE BLENDER,
THE FOOD PROCESS. YES. AND THEN ALSO ICE IT. SO
YEAH. SO I FORGOT TO TELL YOU GOT ICE
IT BEFORE YOU BLEND IT THAT WAY. IT DOESN’T CONTINUE TO TURN
BROWN. DO YOU WANT A NICE BREAK? GREEN SPINACH LIKE THIS? WE’RE
GONNA PUT ALL THESE SPECIFICS. YOU’RE GONNA SHARE THIS RECIPE. THE SECRET HAS BEEN REVEALED. SO YOU GUYS HAVE A KIT. SO IT’S NOT TOO SOUPY. IT’S GOT PERFECT TEXTURE. THE RIGHT AMOUNT OF FLOUR INTO
YOUR HEAVY CREAM MIX. THAT’S WHAT’S GONNA GIVE YOU THE
PERFECT CONSISTENCY. SO I ALWAYS LIKE A LITTLE BIT MORE
JUST IN CASE. SO IT DOESN’T GET
TOO RUNNY, RIGHT? THIS IS AMAZING. I’M GLAD YOU’RE ENJOYING. YOU’RE
COOKING IT UP. AND THEN HERE’S A
DUMB QUESTION. DO YOU THEN PUT IT IN THE OVEN
AFTER THIS STEP? YES. IF YOU WANT TO, YOU COULD SERVE
IT HOT OUT OF THIS POT RIGHT
HERE ONTO A DISH. BUT I LIKE, I LIKE THESE LITTLE
CASSEROLE DISHES. YOU GET IT
REALLY HOT, YOU KNOW. AND THEN DOES IT LIKE BROWN OFF ON
THE TOP OR SOMETHING? COULD YOU PUT A LITTLE CHEESE ON
TOP? YOU COULD PUT A LITTLE,
HEY, YOU KNOW WHAT? LET’S PUT SOME CHEESE ON TOP. OH YEAH. AND THEN YOU BAKE IT OFF
BAKE IT OFF A LITTLE BIT, IT OFF TO PUT THE BROILER ON THE
BROILER. WE’RE TALKING. SO, WHAT’S HAPPENING? I MISS THE MEAT. I’M ABOUT TO ASK YOU. DOES ANYONE
KNOW THAT ONION WAS INSANE. I’VE NEVER HAD ANYTHING LIKE IT. IT’S SUCH A FUN REITERATION OF
OUR CLASSIC, FAVORITE TWO
THINGS. RIGHT. GRATON CREAMY SPINACH, BUT JUST DONE A
LITTLE DIFFERENTLY. RIGHT. SAY AGAIN. CHEF JEREMY. THANK YOU SO MUCH. IF YOU WANT TO FIND THESE
RECIPES AND A LOT MORE GO TO
TODAY.COM/FOOD KWAME UNI, A JAMES BEARD AWARD WINNER. YOU MAY HAVE SEEN HIM AS BOTH IN
A CONTESTANT AND RECURRING JUDGE
ON TOP CHEF. HE’S ALSO BY THE WAY, OPEN FIVE
RESTAURANTS ALL BEFORE TURNING
30 AND NOW HE’S OUT WITH A FOLLOW
UP TO HIS ACCLAIMED MEMOIR. IT ACTUALLY IS HIS FIRST
COOKBOOK. IT’S FANTASTIC. IT’S CALLED MY AMERICA RECIPES
FROM A YOUNG BLACK CHEF KWAME. SO GOOD TO SEE YOU. NOW, I I’M SO CURIOUS ABOUT HOW
YOU IN THIS BOOK HAVE TAKEN YOUR
WHOLE HISTORY, LIKE FROM NIGERIA TO THE
CARIBBEAN TO LOUISIANA TO THE
BRONX. AND HOW HAD THIS BOOK HAS BEEN
JUST BASICALLY YOUR LIFELINE? FOR SURE. YOU
KNOW, IT’S MY VERSION OF WHAT I FOUND AMERICAN CUISINE AS A
KID. WHEN YOU’RE A KID, YOU’RE NOT ASKING LIKE WHAT
ETHNICITY IS THIS WHEN YOU’RE
EATING FOOD. I KNOW I’M IN AMERICA AND I’M
EATING SOMETHING. SO THAT WAS
AMERICAN FOOD TO ME. SO IT SHOWS A LEXICON OF HOW
DIVERSE AMERICAN. WHAT DO YOU REMEMBER ABOUT BEING
IN LITTLE JAMAICA IN THE BRONX EATING FOOD THAT YOU’RE
ABOUT TO MAKE FOR US TODAY? CHICKEN. I REMEMBER SITTING ON THE SIDE OF THE ROAD
WITH MY FATHER GETTING JERK
CHICKEN OUT OF A BARREL UM AND GETTING
SAUCE ALL OVER MY FACE. WHAT IS JERK SAUCE? WHAT IS
JERK? SO UH JERK SAUCE, YOU KNOW, IT STARTED AS AN ACT OF LIKE
PRESERVATION BUT IT’S UH IT’S A SAUCE THAT HAS SO MANY
DIFFERENT LAYERS OF FLAVOR. UM IT, IT STARTS WITH THE
MARINADE AND YOU MARINATE THIS,
THIS CHICKEN OR PORK OR, OR VEGETABLES IN THIS SAUCE AND, AND THEN IT’S SMOKED. LET’S GET TO IT. SO THE, THE
JERK SAUCE I ALWAYS RECOMMEND
MAKING THIS FROM SCRATCH. SO I HAVE A PEPPER SAUCE HERE.
IT’S PRETTY MUCH A SCOTCH BONNET
PUREE. UM WE HAVE THYME, WE HAVE UM A LITTLE BIT OF TAMARIND. WE HAVE SCALLION, GINGER GARLIC AND SOY SAUCE AND
THEN ALL SPICE CINNAMON AND BAY
LEAF AND CLOVE. WE’RE GONNA PUT THAT IN THE
BLENDER ACT LIKE THIS. BLENDERS IS GOING TO DO THAT. WELL, THEN THE, THE SAUCE COMES
OUT LIKE THIS. SO I LIKE IT IN LIKE THE
BARBECUE SAUCE FAMILY. UM NO, BUT YOU CAN MAKE A
BARBECUE SAUCE, WHICH WE’RE
GONNA DO NOW. SO WE HAVE GINGER AND GARLIC AND
ONION SWEATING. YOU KNOW, YOU ADD SOME KETCHUP
TO THIS, YOU ADD SOME BROWN
SUGAR AND THEN YOU ADD YOUR JERK PASTE
AND THEN YOU LET THIS SIMMER FOR ABOUT 30 MINUTES
UNTIL IT GETS NICE, DEEP AND DARK LIKE THIS. I WAS SAYING WHEN I WENT TO, UH,
SPRING BREAK ON MTV, WE FLEW TO MONTEGO BAY AND THERE
WAS, THE WEATHER WAS SO BAD. I HAD TO DRIVE TO THE GRILL AND, UH, WE STOPPED ON THE
STREET ALONG THE WAY AND I HAD
MY FIRST JERK CHICKEN. IT’S LIKE A CULINARY THING. I’LL
NEVER FORGET. REAL JERK. IS IT A STREET FOOD
IS? YEAH, IT’S ACTUALLY, IT’S
ACTUALLY A STREET FOOD. UM, THERE’S A LOT OF HISTORY IN
IT AND THAT’S THE BEAUTIFUL
THING ABOUT MY AMERICA. IT GETS INTO THE HISTORY OF THE
DISHES AND WHY THEY STOOD THE
TEST OF TIME. SO YOU GOT YOUR JERK BARBECUE.
YOU CAN BLEND IT IF YOU WANT,
UM, TO MAKE IT SMOOTH. I LIKE MINE A LITTLE BIT CHUNKY. THE DIFFERENCE BETWEEN MY JERK
CHICKEN RECIPE IS I LIKE TO
BRINE THE CHICKEN. I LIKE TO INFUSE THE FLAVOR DEEP
INTO IT. SO LIKE AN OVERNIGHT BRINE SORT
OF THING. OVERNIGHT BRINE. UH, YOU HAVE YOUR FLAVORS OF
YOUR JERK UH, PASTE IN THE BRINE
AS WELL AND THEN YOU’LL MARINATE IT, THROW IT ON THE GRILL. WE’RE IN THE STUDIO. I LIKE TO
OUTSIDE COOK THIS THOUGH BECAUSE YOU GOTTA ADD SOME SMOKE
TO IT. YOU KNOW, WHAT KIND OF
WOOD CHIPS DO YOU LIKE? I LIKE TO USE PIMENTO WOOD. I’VE NEVER HEARD OF THAT. THAT, THAT, YOU KNOW, GROWS ALL
SPICE BERRIES. SO YOU ACCENTUATE
THOSE FLAVORS. LET’S SEE. OUR LITTLE CHEFS OVER
THERE. WHAT DO YOU THINK OF THE
JERK CHICKEN ARE ALMOST, ARE YOU SERIOUS? COME ON. YOU KNOW WHAT’S INTERESTING? A LOT OF TIMES JERK CHICKEN,
IT’S JUST, IT’S TOO WET, THERE’S
TOO MUCH JERK SAUCE. YOURS IS PERFECT BECAUSE JUST A
LITTLE BIT AND IT GIVES YOU THAT HIT, YOU
KNOW, WHEN YOU DO IT PROPERLY, LIKE
IT’S SUCH A REFINED DISH, YOU
KNOW IT PROPERLY. WHAT ARE THE
COOKING TIPS ON THE CHICKEN? HOW
DOES IT DIFFER FROM? YOU GOTTA SMOKE IT? YOU KNOW, YOU GOTTA COOK IT IN
THE GRILL, YOU GOTTA LET IT
MARINATE, YOU GOTTA MAKE YOUR JERK
SEASONING FROM, FROM SCRATCH AND THAT’S HOW YOU BUILD THOSE
LAYERS OF FLAVOR. THIS IS WHAT YOU’RE GONNA MAKE IT, BUT WE HAVE TO PLUG THE FAMILY
REUNION BECAUSE IT’S WHAT IT IS. SO THE FAMILY REUNION IS THIS UH
YOU KNOW, FOUR DAY FOOD FESTIVAL AT THE
SALAMANDER RESORT AND SPA. WE GET SOME OF THE BEST CHEFS TO
GET IN THE COUNTRY AND FOOD
PROFESSIONALS AND, AND ENTERTAINERS AS WELL. SO UM IT’S, IT’S REALLY EXCITING
TICKETS DROP TODAY EVERYBODY. I WANNA SEE ALL OF YOU AT THE
FAMILY REUNION. WHAT IS THE SIDE DISH, BY THE
WAY, THE SIDE DISH IS SAUTEED
CABBAGE AND CARROTS. HOW’S THAT GUYS? I MEAN, ARE YOU KIDDING? AMAZING. YOU KNOW WHAT WE NEED, WE NEED
RUM PUNCH. WELL, CONGRATULATIONS ON
EVERYTHING, MAN. LOOKING FORWARD TO THE FAMILY
REUNION, THE BOOK IS BEAUTIFUL,
TOO GREAT, WRITING GREAT RECIPES AND
THIS LOOKS DELICIOUS. SO THERE’S A GOOD LESSON ON JERK
CHICKEN KWAME. THANK YOU. THAT
RESCUE. BY THE WAY IS ON OUR WEBSITE
TODAY.COM/FOOD AND FOR THE
COOKBOOK, CHECK OUT TODAY.COM/SHOP. IT IS AWESOME. DARELL MADE A NAME FOR HERSELF
COMPETING IN THE LONG JUMP AT
THE SYDNEY OLYMPICS. LOOK AT HER BACK IN 2000 AND THE NEXT YEAR SHE WON GOLD AT
THE INDOOR WORLD CHAMPIONSHIPS
BEFORE SHE TORE HER AC L AND DECIDED TO
TURN TO ANOTHER PASSION, WHICH WAS COOKING. WELL, AS A CHEF, DAWN’S BEEN
NOMINATED FOR A JAMES BEARD
AWARD, A FINALIST IN SEASON 18 OF TOP
CHEF AND SET TO OPEN HER RESTAURANT LATE AUGUST
IN HOUSTON LATER ON THIS YEAR. BUT FIRST SHE’S HERE TO SHOW US HOW TO EAT LIKE AN OLYMPIAN.
HI, DON. GOOD MORNING. GOOD
MORNING, GOOD MORNING. I MEAN, I GUESS YOU’RE JUST A
STAR AT EVERYTHING YOU TRY. I MEAN, I’VE BEEN TOLD TO DO THE
BEST THAT I CAN IN EVERY
ENDEAVOR. SO IT LIKE YOU DO. WELL, YOU ARE
NOT OLYMPIANS AT ANYTHING EXCEPT FOR EATING. YEAH, WE ACTUALLY EXCEL AT THAT. SO WHAT WE WANT TO START THE DAY
WITH BREAKFAST, YOU SAY THERE’S THREE THINGS WE
HAVE TO HAVE EVERY SINGLE DAY. UM, SO I LIKE TO SAY THAT YOU
SHOULD HAVE SOME NUTS FOR, FOR REALLY RICH PROTEINS UM AND
NICE PROTEINS AND GOOD FATS, YOU
KNOW, FOR YOUR BODY UM RAW FRUIT AND UM AND SOME GRAINS THAT ARE
ALSO RICH WILL HELP YOU. THIS IS A CHOCOLATE
GRANOLA, GRANOLA AND CHOCOLATE SORT OF FUN ON, ON VANILLA YOGURT OR
YOU KNOW, AND YOU KNOW, ON TOP OF A MAYBE LIKE A LITTLE
CHIA C BOWL OR SOMETHING LIKE
THAT. BEAUTIFUL. YEAH. AND THEN THIS IS A POWER
SMOOTHIE. THIS POWER SMOOTHIE IS FILLED
WITH PROTEIN ANTIOXIDANTS AND GOOD FUEL FOR YOUR WORKOUT IN
THE MORNING. UM AND IT’S A GOOD GRAB AND GO
LIKE BREAKFAST. UH THE, THE YOU KNOW THAT YOU
CAN TAKE TO THE TRACK WITH YOU
WHEN YOU RUN WITH A BANANA, SOME BANANA BEARING DATES, UH BLUEBERRIES AND UM AND ALMONDS LOVE IT. IT’S
DELICIOUS. YOU USE THE PROTEIN AND THEN AVOCADO
YOU SAY START YOUR DAY WITH SOME
GOOD FAT. EXACTLY. SO IF YOU ARE A SAVORY BREAKFAST
PERSON, UM THIS IS A WAY TO GO AS WELL
BECAUSE YOU HAVE SOME NICE
PROTEIN FROM THE, THIS IS A CHILI PASTE WITH UM
ALMONDS IN IT. AND I SWEAR BY THIS, THAT’S THE TRADER JOE RED CHILI. YEAH. YEAH. YEAH. AND THEN YOU ADD A LITTLE BIT OF
ALMONDS IN THERE AND THEN YOU HAVE SOME
PROTEIN PACKED BREAKFAST FOR YOURSELF WITH A, WITH A LITTLE, HAVE A LITTLE ACA. NOW ONCE WE MOVE TO LUNCH, ONE OF THE THINGS WE, WE NEVER
HAD WHEN WE WERE IN TOKYO WERE
SOME GREENS. I HAVEN, I HAVEN’T EATEN ANYTHING GREEN
IN THREE WEEKS. WELL, I’M GONNA HELP YOU OUT
WITH THAT BECAUSE WE ALL NEED
THEM. RIGHT. UM, SO HERE WE HAVE, UM, A
VITAMIN, RICH SALAD, UM, WITH,
UM, GREAT ANTIOXIDANT QUALITY. IT’S ALSO BECAUSE IT’S
A TURMERIC AND VINEGAR DRESSING. I MEAN, GINGER DRESSING AND, UM, WHAT YOU’LL DO IS
YOU’LL, WE’RE GONNA TOP THIS OFF A
LITTLE BIT. UM, UM, THIS IS A VERSATILE
DRESSING. YOU CAN USE IT ON
CHICKEN OR FISH, YOU KNOW, SEEDS, SEEDS ARE ALSO LIKE RICH, RICH
FAT, GOOD FAT FOR THE BODY. AND
UM AND ALSO SOME FIBER, FIBER THAT, THAT LOOKS SO GOOD. THANK YOU. THANK YOU. SORRY. AND
FOR DINNER, YOU SWEAR THIS CHUTNEY. THIS IS, YEAH, THIS IS A GO TO CHUTNEY. IT IS TRINIDAD IN UM AS FAR AS CULTURE IS
CONCERNED, BUT YOU CAN ALSO PUREE AND MAKE
IT INTO A GLAZE THAT IS FUNCTIONAL FOR LIKE
ROAST AND THINGS LIKE THAT. WHAT WE DID HERE WAS WE JUST USE
IT AS A CHUTNEY OR A RELISH ON
THIS CHICKEN. IT’S CALLED COACHELLA. IT’S MADE, IT’S A
LITTLE BIT SPICY. IT’S MADE WITH
MANGOES AND GINGER. THIS, I’M CHAR MASALA, WHICH IS A LOVELY GARLIC AND EVERYTHING LIKE THAT. THANK YOU SO MUCH. FIND THE RECIPES AT
TODAY.COM/FOOD AND SHE’S BACK ON
THE THIRD HOUR TO TELL US HOW TO TURN AN ATHLETE’S
CHEAT MEAL INTO A BREAKFAST OF
CHAMPIONS. OH, BY THE WAY OF CHAMPIONS. OUR CHAMPION WEATHER PERSON
DYLAN DREYER. YEAH, WE HAVE A SPECIAL BUBBLY. YOU GET CIDER. SO THANK YOU FOR THE CIDER. YOU HAVE APPLE CIDER AND THEY BRING IN 40. YOU’RE ONLY 40. I SAY HAPPY BIRTH TO YOU. HOW OLD ARE YOU, HANO? ARE YOU? 21? NO, YOU BETTER. NO,
NO. IS JUST A BABY. LOVE YOU GUYS. SO THERE WE GO. YEAH, LIKE LIKE THEY NEED A
REASON TO DRINK IN TOKYO. I KNOW SO WE THOUGHT NICHOLAS HO WOULD
LIKE TO STICK AROUND. PLUS HE SAID HE’S NEVER HAD A
POP OVER. SO WE’VE GOT GAIL
SIMMONS OUR CULINARY AS YOU KNOW IT AS A THAT’S
RIGHT, FOOD WRITER, PERMANENT
CHEF JUDGE ON TOP CHEF. NOW IN ITS 20TH SEASON, 16 FORMER COMPETITORS FROM ALL
AROUND THE WORLD HEAD TO LONDON FACING OFF FOR THE ULTIMATE
WORLD ALL STARS TITLE JAIL. JOINING US NOW TO MAKE A
TRADITIONAL SUNDAY ROAST USING LAMB GAIL. GOOD
MORNING, GOOD MORNING. YOU GUYS. THAT’S RIGHT. SO, SO LONDON TOP CHEF, THIS IS THE FIRST TIME IN 20
SEASONS THAT WE DID OUR ENTIRE
SEASON OVERSEAS. WE LIVED IN LONDON FOR TWO MONTHS SHOOTING OVER THE
SUMMER AND FALL. WONDERFUL. IT WAS WONDERFUL. AND MOST OF ALL I HAVE TO LIKE,
I, I LOVE BRITISH FOOD. I THINK
IT GETS A BAD RAP. BUT FIRST OF ALL, LONDON IS AN
INCREDIBLY GLOBAL CITY, BUT I REALLY LOVE. WHAT WAS THE SUNDAY ROAST IS A TRADITION, ISN’T IT? AND I’M VERY EXCITED ABOUT THAT AND IT REALLY GOES WELL WITH
EASTER OBVIOUSLY COMING UP OR PASSOVER OR WHATEVER YOU MAY
BE CELEBRATING RIGHT NOW. UM THIS TIME OF YEAR SPRING. SO I
DECIDED USUALLY IT’S DONE WITH
THE BIG BEEF FROZEN. I’M MAKING A LEG OF LAMB. SO THIS IS A BONELESS BUTTERFLY BONELESS. AND CAN YOU ASK YOUR BUTCHER TO GET
THIS? ABSOLUTELY. IT’S VERY STANDARD. AND I’M GONNA START WITH MAKING
THE MARINADE FOR IT. SO YOU’RE DOING MINT WHICH
USUALLY PEOPLE UH PAIR IT WITH LAMB. EXACTLY. IT
GOES SO WELL, I’M USING LOTS OF
FRESH MINT. I’M GONNA THROW IT IN A BOWL
WITH LEMON JUICE AND ALL. YOU’RE
GONNA HELP ME OUT HERE. SO IN THE BOWL, I’M GONNA DUMP,
YOU CAN DUMP IN LEMON ZEST GARLIC AND A LITTLE
ALEPPO PEPPER. YOU CAN USE JUST CHILI FLAKES IF
YOU HAVE, LET’S SEASON IT OUT.
IS THAT SPICY? THEY ARE SPICY BUT ALEPPO HAS A
BEAUTIFUL MELLOW CHILI FLAVOR. AND THEN ALICE. DO YOU WANNA
WHISK? I’M GONNA POUR IN SOME
OLIVE OIL. I GOT SALT. THIS IS ABSOLUTELY DELICIOUS.
OH, GOOD. I’M GLAD YOU LIKE WHEN IT’S HOT. ESPECIALLY TO POP
OVER WHICH NICK YOU WILL KNOW AS
YORKSHIRE PUDDING. IS IT, IS IT THE SAME?
ESSENTIALLY? EXACTLY THE SAME? BUT THEY JUST CUT THEM IN THESE
CRAZY TINS THAT WILL GET TO IN A MINUTE INSTEAD OF IN
ONE BIG DISH. OK, SO YOU’VE GOT YOUR, YOUR
MARINADE. SO I’VE GOT MY MARINADE NOW,
POUR IT OVER MY LEGOLAND BUT NOT
ALL OF IT. SAVE A LITTLE BIT OF IT, WHICH
WILL ACT AS THE EXTRA SAUCE
LATER. THAT’S GORGEOUS. THANK YOU VERY MUCH. YOU’VE DONE
THIS BEFORE. AND HOW LONG DO YOU LET IT SIT
IN THE MARINADE? AT LEAST FOUR HOURS? YOU CAN PUT IT IN THE FRIDGE, YOU CAN
LEAVE IT OVERNIGHT AND COOK IT
THE NEXT DAY. IF YOU WANT, YOU’RE GONNA TOSS
IT AROUND AND MAKE SURE THAT
IT’S NICE AND COATED. LEAVE IT, COVER IT AND THEN
YOU’RE GONNA TAKE IT OUT, PAT IT DRY AND THROW IT RIGHT ON
A VERY HOT. YOU DID, YOU LET THE, THE MEAT GET
TO LIKE ROOM TEMPERATURE BEFORE
YOU, IF YOU WANNA TAKE IT OUT AT
LEAST 45 MINUTES AND ACTUALLY YOU WANNA SEASON IT BECAUSE
THERE’S NO SALT IN THAT
MARINADE. BUT WE’LL DO THAT AS WE GO, UM, SEASON WITH SALT AND PEPPER. IF YOU WANT IT PADDED DRY AFTER IT’S AFTER IT’S COME
TO ROOM TEMPERATURE AND THEN
YOU’RE GOING TO LET IT COOK LAMB. DO YOU WANT A LITTLE
REDNESS INSIDE OR DO A LITTLE? BUT I FIND, AND THIS IS PERSONAL
THAT I LIKE STEAK THAT I LIKE REALLY
MEDIUM RARE, RARE, LIKE TOTALLY PINK INSIDE LAMB
CAN BE A LITTLE TOUGH FOR A
LITTLE CHEWIER. SO I LIKE TO COOK IT SLIGHTLY
MORE MEDIUM RARE. AND THEN I MAKE MY TOP OVER.
EXACTLY. SO, IN ONE B I FLOUR AND SALT IN THE OTHER
BOWL, I HAVE FOUR EGGS. I’M
GONNA WH WITH, I LIKE A LITTLE SYRUP. UNTRADITIONAL. BUT I’M
CANADIAN. THIS IS WHAT I WAS EXCITED ABOUT
BECAUSE I TOOK A BITE AND I LOVE
YORKSHIRE PUDDING. BUT THIS HAS GOT A NICE
SWEETNESS. THAT’S RIGHT. A
LITTLE BIT OF SWEETNESS. SOME MELTED BUTTER NICHOL. IT’S COOKED. SO HE’S
TAKING NOTES. I LOVE THAT. I LOVE THAT. I FEEL IT’S VERY, UM, IT’S SERENDIPITOUS THAT WE HAVE
A BRIT TO EAT MY, UH, MY SUNDAY
ROAST BUCKET WITH BEET FAT. BUT THIS
IS A, A, I’M USING MELTED BUTTER HERE. UM, AND THEN I’M JUST GONNA PUT
MY DRY INGREDIENTS WHISKED IN. IT’S LIKE A VERY MOIST. THAT’S EXACTLY IT. BUT WHEN THEY COME OUT OF THE OVEN, THEY’RE
ACTUALLY HUGE AS YOU SAW EARLIER. UM, THEY, AND THEY DEFLATE A BIT
BUT THERE’S SO MUCH I DON’T KNOW
ABOUT THE SHRINKAGE. JERRY. PRECISELY. ALL RIGHT. SO I MIX THAT ALL UP.
PUT IT IN A POURING TIN. NOW, HERE’S THE KEY TO
YORKSHIRE. PUTTING THE KEY TO
POP OVERS IS YOU WANT TO PRE
HEAT. THIS, THIS IS A FANCY POP OVER PAN.
YOU DON’T NEED IT. YOU CAN USE A
MUFFIN TIN, BUT YOU CAN SEE THAT THERE’S
ALREADY SIZZLING MELTED BUTTER AT THE BOTTOM BECAUSE I
PREHEATED IT, TAKE IT OUT OF THE OVEN AND
IMMEDIATELY WHILE IT’S STILL
HOT. POUR IN THREE QUARTERS OF THE WAY YOU DON’T WANT TO POP OVER BATTER. THAT’S RIGHT BECAUSE THEY GET, AND THAT’S, THAT IS THE NAME. UM SO YOU POUR IT IN AND THEN YOU PUT THESE IN THE
OVEN ABOUT 15 TO 20 MINUTES AT 4, 25 AND THEY COME OUT SO PUFFED UP
AND SERVE IMMEDIATELY. I MEAN,
ALREADY THEY HAVE, BUT THEY ARE AND DELICIOUS AND THEY GO WITH YOU AND THEN YOU HAVE THE EXTRA MUCH BETTER THAN THE CRICKET SAUCE. THIS IS, HOW’S MY SUNDAY ROAST? IS THIS THE BEST INTERVIEW
YOU’VE EVER HAD? IT? IT
CERTAINLY IS. I’M VERY HAPPY THE BAD TASTE OF THE CRICKETS
OUT OF THE NICHOLAS CAME TO PLAY. I LIKE
THAT. ALL RIGHT, GAIL. THANK YOU SO MUCH,
NICHOLAS. THANK YOU SO MUCH. AND
FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD. OK. IF YOU’RE HAVING FRIENDS
OVER FOR CHRISTMAS AND CHRISTMAS
COCKTAIL, YOU’LL NEED SOME DELICIOUS
FINGER FOOD. WOW. SO WE CALLED UP ONE OF OUR FAVORITE
POSTERS WITH THE MOST IS ELIZABETH HIGH SCHOOL. SHE’S GONNA SHOW US THREE EASY
APPETIZERS THAT ARE ALWAYS A HIT
WITH EVERY PART. I DON’T WANNA SAY WHAT YOU JUST
CALL ME EVERYBODY. BUT WE HAVE A CHALLENGE FOR YOU GUYS
REAL QUICK BEFORE WE START THIS
COOKING SEGMENT. ELIZABETH HIGH SCHOOL IS ON
INSTAGRAM. WHAT, WHAT’S YOUR HANDLE? SO
IT’S ELIZABETH HIGH SCHOOL
OFFICIAL. OFFICIAL. OK? SHE ONLY HAS HOW MANY? AND THAT’S A LOT. THAT’S A LOT. WELL, CAN WE JUST SEE BY THE END OF
THIS SEGMENT? LET’S SEE HOW MANY FOLLOWERS. I MEAN, LOOK AT HOW CUTE THAT IT’S ADORABLE. SO MY CUTE FRIEND
JULIO, SHE HAS A HOLIDAY PARTY
FOR THE GIRLS. IT’S CALLED JOEY TO THE GIRLS
AND I, YOU KNOW ME RIGHT NOW
WITH JOEY, IT’S ALL ABOUT WHAT I’M WORKING
WITH. SO UM ANYWAY, SO IT’S SUPER
EASY. HORS D’OEUVRES. LOTS OF
FUN. WE’RE GONNA START WITH A
CHRISTMAS MARGARITA MARGARITA. I DID, YOU KNOW WE, WE KNOW YOU LOVE
MARGARITA AND SO ALL WE DID WAS ROSEMARY
STICK, A LITTLE CRANBERRY IN
THERE. AND THAT’S A FUN GARMENT. WHAT
KIND OF MARGARITA IS IT? SO, IT’S, UM, CRANBERRY JUICE,
ORANGE JUICE, LIME JUICE AND
SOME TEQUILA. THE CRANBERRY, WHICH MAKES IT LOOK. YEAH, I LOVE THAT. THEN WE HAVE THESE STUFFED
MUSHROOMS, WHICH I ADORE BECAUSE
THEY’RE SIMPLE. UM, THESE ARE GRAINS. YOU COULD USE A BUTTON MUSHROOM,
PULL OUT THE CENTER AND THEN
WE’RE GONNA GO, THESE ARE SOME OTHER ONES THAT
WE JUST CHOPPED UP. WE’RE GONNA PUT THEM IN OUR PAN
AND DO A LITTLE SAUTE. WE’VE GOT SOME ONIONS. WE ALSO
HAVE SOME RED PEPPERS, CREAM CHEESE. I MEAN, COME ON. AND THEN SAUSAGE, I MEAN, THAT GETS ALL THE FOOD. I PRETTY MUCH IN HERE. AND THAT’S WAS, LET’S ADD THAT TOO OYSTER. YOU CALL IT OYSTER OYSTER. THAT’S WHAT IT SHOULD BE CALLED.
IT SHOULD BE OYSTER. HAD CREAM CHEESE WITH, WITH
JELLY ON TOP AND PEPPER JELLY. AND THAT’S THE LAST TIME, THE LAST TIME I
DID IT, I ATE A WHOLE BLOCK. I
CANNOT EVEN TALK ABOUT IT. IT WAS, IT WAS TERRIBLE. OK. SO NOW WE’LL STUFF THEM AND THEN
THE GREAT THING IS YOU CAN MAKE
THESE AHEAD. YOU CAN ALSO TAKE THESE LITTLE
JOKERS AND FREEZE THEM. DO YOU COOK THESE OR YOU LEAVE
IT LIKE THAT? YEAH. SO ONCE THEY STUFF, THEN THEY’RE
GONNA INTO THE OVEN AND THEN WE’RE
GONNA COOK THEM FOR, I KNOW FOR
350 A 350 FOR ABOUT 5 TO 10 MINUTES. WITHOUT THE CREAM CHEESE. THAT
WOULD BE A FLOP. OH, YOU HAVE TO HAVE THE CREAM
CHEESE AND THEN IT ALSO MAKES A GREAT
DIP. YOU COULD JUST SERVE THAT
WITH TORTILLA CHIPS TOO. YES, MA’AM. NOW PECANS. WE LOVE OUR PECANS. THESE, THIS
IS ONE OF MY FAVORITE GIFTS TO
GIVE. YOU KNOW, JUST AS A LITTLE
HOLIDAY THING. THESE HAVE BEEN SOAKING IN MAPLE
SUGAR AND MAPLE SYRUP AND, AND WATER. AND THEN I HAVE SALT CAYENNE AND
UM, PAPRIKA. MIX IT UP. SHEET PAN. 350 BES. YES. BAKE THEM. SET A TIMER
PEOPLE. YOU’RE GOING, YOU’RE GONNA BURN
THEM, YOU’RE GONNA BURN THEM AND
THEY’RE EXPENSIVE. NUTS ARE EXPENSIVE Y’ALL. OK? NOW THEY ARE NOW NUTS ARE
EXPENSIVE. BUT THE BEST HOLIDAY DISH, IN MY
OPINION IS A BRIE CHEESE. YOU SAID WE’RE BRINGING IT BACK.
IT DIDN’T GO ANYWHERE. SO IT NEVER WENT ANYWHERE FOR
YOU. SO THIS IS FUNNY, I’M TAKING OFF THE TOP OF THIS
BRIE BECAUSE HONEY, WE’RE GONNA
STUFF IT AND THEN WE’RE GONNA WRAP IT AND IT IS GONNA BE DIVIDED. SO WE PULL IT OFF. NOW, THEN WHAT WE’RE GONNA DO IS
WE’RE GONNA ADD THAT HONEY. AND IT’S A PRALINE BRIE BECAUSE
WE KNOW NEW ORLEANS IS YOUR DRIZZLE IT D IT AND THEN WE’RE GONNA TAKE THOSE
SPICE PECANS AND YOU CAN USE ANY
NUT. YES, YOU COULD DO WALNUTS. COULD YOU USE IT? AND THEY DON’T
EVEN HAVE TO BE SPICED. THEY
COULD JUST BE TOASTED. NOW, ADD THAT. NOW, LET’S GET OUR SUGAR AND YOU’RE JUST GONNA KIND
OF PACK IT ON TOP THERE AND THEN, AND THEN JUST KIND OF
PRESS IT. NOW, WATCH WHEN WE’RE COMING OVER HERE AND THEN WE’RE JUST, THIS IS
PUFF PASTRY. SO, DO YOU SEE HOW EASY AND
DON’T GET NERVOUS? YOU KNOW, THERE WERE ALWAYS
THINGS BECAUSE I WASN’T LIKE
CLASSICALLY TRAINED, TRAINED. UM AND SO THERE WERE THINGS LIKE
PUFF PASTRY THAT I WOULD GO. WELL, I CAN’T DO PUFF PASTRY. HOW DO YOU BUY IT IN A BOX? AND THEN, AND THEN ALL YOU DO IS JUST A LITTLE WASH AND THAT’S GONNA GIVE US
THAT GORGEOUS COLOR. YOU’RE
GONNA PUT THIS INTO AN OVEN 350 DEGREES. THIS IS MY FAVORITE, YOU KNOW, JUST
TILL IT’S BROWN AND RUNNY AND
GOOEY AND FABULOUS. NOW, CAN I ASK A QUESTION? YOU
ARE NOT GONNA LEAVE THIS? CAN I ASK YOU SOMETHING FOR SOME REASON? WHENEVER I DO
THIS, THE TOP BURNS. AM I DOING
SOMETHING WRONG? OK. DID YOU PRE NUMBER ONE, PRE HEAT
YOUR OVEN? OK. PUT IT IN THE MIDDLE OF THE
OVEN. IF IT STARTS TO GET DARK, DON’T
PANIC. JUST COVER IT WITH
FORMULA AND KEEP COOKING IT. OK. OK. SO HOW MANY DID YOU HAVE
BEFORE? HOW MANY FOLLOWERS? THEY’RE ALMOST AT 16,000, WE’RE
GONNA GET 16,000. WE’RE GONNA KEEP IT GOING. 500 WE, NO, NO, WE GOT 800. LET’S KEEP
IT. WE GOT 800 ELIZABETH HIGH SCHOOL OFFICIAL. ELIZABETH HIGH SCHOOL. YOU GUYS, SHE HAS THE BEST
RECIPES. SHE’S HILARIOUS. SHE’S
SUCH A FUNNY. ALL RIGHT TO GET THESE RECIPES.
HEAD. TODAY.COM/FOOD. THIS MORNING ON TODAY FOOD, WE
ARE ANSWERING THE AGE OLD SUMMER
PARTY QUESTION. WHAT CAN I BRING? WELL, TODAY CONTRIBUTOR ELIZABETH HIGH
SCHOOL HAS TWO DELICIOUS SUMMER SALAD RECIPES AND NO
PRESSURE ELIZABETH. BUT THERE ARE THREE YANKEES
EATING YOUR FOOD. WE NEED THEM
TO BE IN GOOD HEALTH. I HOPE THIS IS GOOD AND TASTE.
THEY’RE CUTE. THEY’RE CUTE. THEY WANT RIBS. YOU’RE HERE ON SALAD DAY. SORRY.
WE TOLD HIM TO STAY AWAY FROM
THE DRINKS THOUGH. HE’S GOT A HEAVY PORK. ABSOLUTELY. SO, I MEAN, Y’ALL KNOW IT’S HOT IS THE HINGE
OF THE HILL IN THE SOUTH RIGHT NOW AND NOBODY WANTS
TO BE SWEATING IN THE KITCHEN. SO WE’RE GONNA DO THESE GREAT
EASY SALADS THAT WE CAN PULL
TOGETHER QUICKLY. SO NOW I’M GONNA GET YOU. I’VE NEVER SHAVED THAT. NO, NO, NO, NO, NO, NO, NO, NO. SHE
IS WONDERFUL. RIGHT. SO HERE WE
GO. TAKE OFF THE ENDS HERE. VERY
GOOD. AND THEN WE’RE GONNA SHAVE IT
JUST LIKE THIS. CAREFUL. LOOK AT YOU. OK. OK. GOT IT. YEAH. OK. KEEP GOING. SO NOW WE GO IN HERE NOW YOU’RE MAKING AND THEN WITH OUR FENNEL, I HAD SUCH HOPES. ALL RIGHT, LET’S MOVE ON
OVER. LET’S MOVE TO THE FENNEL.
THEN NOW IF YOU DON’T LOVE FENNEL, YOU BETTER. IF YOU DON’T LOVE FENNEL, YOU
CAN ALWAYS USE CELERY. THAT’S A GREAT, UM, A GREAT
OPTION. WE’RE GONNA PUT THAT IN
THERE AND THEN WE’RE GONNA START
MAKING OUR DRESSING. OK. KEEP GOING. SO WE’VE GOT A LITTLE BIT OF
HONEY. WE’VE GOT SOME DIJON. WE ALSO HAVE GOT SOME LEMON
JUICE AND THEN WE’RE GONNA SLOWLY
DRIZZLE THE OIL IN HERE. OIL. I, I WAS WAITING LIKE IT. PAUSE FOR YANKEES
REACTION. OK. WHAT ARE YALL
DOING? HOW DO YOU, WHAT DO YOU THINK? YOU KNOW, AND THAT’S THE THING.
I MEAN, REALLY WE NEED TO DRINK. THAT’S NOT
FAIR. THEY’RE DRINKING AND I WANT TO DRINK. I KNOW, BUT THEY GOT A GAME, THE NEXT GAME TONIGHT. THEY GET, THEY GOT DRUNK ON THE TODAY SHOW WIN OR WE’RE GONNA HAVE ANGRY
YANKEES FANS THAT ARE OK. SO NOW WE’RE GONNA, THAT IS IT, IT IS A PEACH AND A MARGARITA. YOU KNOW, WE LOVE ARI. THIS IS BEAUTIFUL. NOW IT IS. SO
NOW WHAT WE DO IS WE’RE GONNA
ADD, WE’RE ADDING PINE NUTS. I’M GONNA ADD THAT VINAIGRETTE
THAT I JUST MADE THE VINAIGRETTE IN THERE, DUMP IT IN AND THEN YES, AND THEN I WANT
YOU TO WATCH AND THEN YOU’RE GONNA TOSS. WHAT
ABOUT THESE? ALL RIGHT. NOW THIS SALAD IS ONE OF MY
FAVORITE THINGS. IT’S EVERYTHING THAT WE JUST MOVE ON. WE DON’T HAVE TIME FOR ALL
THAT. WE GOTTA KEEP IT ALL RIGHT. SO,
HERE WE ARE, THIS IS FARMER’S
MARKET SALAD. THE DEAL IS IF IT GROWS TOGETHER IT GOES TOGETHER. OK. SO WE HAVE, WELL, BECAUSE CORN
PEACHES, IF YOU SEE IT AT A FARMER’S
MARKET, IT’S ALL GONNA GO
TOGETHER. SO IT DOESN’T MATTER, YOU CAN
PUT ANYTHING YOU LOVE IN THERE.
OK. NOW, THIS IS MY FAVORITE TRICK.
SO WHEN YOU’VE GOT, YOU’VE GOT ALL THESE LITTLE
TOMATOES. OK? SO WE’RE GONNA PUT THIS ON TOP
AND THEN YOU JUST YEAH. YEAH, THAT’S A HACK. SO THEN WE’RE GONNA ADD THIS IN AND THEN I’VE GOT SMOKED
CHICKEN. NOW, LISTEN, YOU CAN JUST GO TO
YOUR LOCAL BARBECUE STAND, PICK UP SOME SMOKED CHICKEN OR I MEAN, YOU CAN, YOU CAN
SMOKE YOUR OWN. UM I THINK THAT’S LEGAL IN Y’ALL’S
STATE. NOT IN MISSISSIPPI. ALL RIGHT.
SO LET’S MARK ON BEN. NO. YEAH. NOT IN MISSISSIPPI.
NOT, NOT EVER. PROBABLY. ALL RIGHT. SO LET’S GO AHEAD AND
ADD SOME LEMON JUICE TO THIS LEMON JUICE. AND
THEN WE’VE GOT BALSAMIC, WE’RE GONNA THROW IN TWO CLOVES
OF GARLIC JUST WHOLE LIKE THAT BECAUSE WE’RE GONNA BLEND IT AND THEN A LITTLE BIT OF ZEST
WHICH WE LOVE A ZEST AND THE PARMESAN IS GONNA GO WHOLE
THING. IT’S A PARMESAN
VINAIGRETTE. WHAT’S THE DRINK? ELIZABETH. THE DRINK IS A PEACH. AN APEROL
MARGARITA. I MEAN, IS IT NOT ONE OF THE
BEST THINGS YOU’VE EVER PUT IN
YOUR MOUTH? YANKEES LIKE IT WE’RE OUT OF
TIME. WE ARE OUT OF TIME. ENJOY. DELICIOUS. AMAZING. THANK YOU VERY MUCH. I’M GONNA NEED THIS RECIPE.
THEY’RE ALL, THEY’RE FUELED UP AND LIQUOR FOR THE ELIZABETH, YOU’D HAVE IT NO
OTHER WAY. IF YOU WANT TO GET YOUR HANDS ON
THESE RECIPES, GO TO.COM/FOOD. WE’VE GOT ELIZABETH HIGH SCHOOL
HERE AND YOU GUYS ARE COOKING UP SKIRT STEAKS AND
ROASTED VEGETABLES. BUT I’VE NEVER BEEN ON THIS SIDE OF
YOU DURING A COOKING SEGMENT. WELL, BELIEVE ME, I’VE NEVER
BEEN ON THIS SIDE OF A COOKING, BUT WE ARE MAKING SKIRT STEAK
AND LIZABETH IS GONNA HELP ME. BUT WE, WE MADE THIS ON THE
FIRST EPISODE OF THE SHOW. IT’S EASY IF I CAN DO IT. BUT
WHY DID YOU WANT TO HAVE A
COOKING SHOW? OH, WELL, I MEAN, I DIDN’T, I
WANTED TO LEARN TO COOK. YOU GUYS KNOW, LIKE THE 10 YEARS
I’VE BEEN ON THIS SHOW, THEY’VE BEEN TRYING FOR 10 YEARS
TO TEACH ME HOW AND I WAS LIKE, I NEVER LEARNED
BECAUSE WHAT THEY DO IS THEY SET
IT ALL IT ALL AND THEN I’M LIKE THE DUMP IT AND, OH, IT’S PRESTO. I LIKE THAT. I, I DON’T KNOW HOW TO CUT. I DON’T KNOW HOW TO GRILL
CHEESE. I DON’T KNOW HOW TO DO.
SO I WAS LIKE, OK, LET’S DO IT. BUT WE GOT, AND, AND EVERY TIME I WOULD TRY
TO TAKE OVER, SHE WOULD SAY NO, NO. HAVE YOU ACTUALLY GONE OUT
ON YOUR OWN. AND I COMMITTED FOR MYSELF TO MAKE
EVERY SINGLE THING. AND I’VE DONE ALMOST ALL THE
RECIPES. YOU MADE A VALENTINE’S
DAY DINNER FROM MIKE WITH ROASTED
VEGETABLES. I’M INSPIRED. I CAN, I CAN DRINK. THERE’S A
WHOLE OF BREAKFAST EPISODE THAT’S
COMING UP IN A COUPLE WEEKS WHERE IT’S LIKE HOMEMADE
PANCAKES THAT ARE EASY AND
DELICIOUS. MY KIDS WERE DYING. I PUT LIKE CHIPS IN THAT. I LEARNED HOW TO FRY AN EGG
PROPERLY. DON’T LAUGH. IT’S, IT’S, IT’S NOT EASY. LET’S SO THIS IS ROASTING VEGETABLES, I
THINK. OH YEAH, WE HAVE THIS
LIKE EASY THING. CALVIN USES THE SAME
KNIFE. SO THIS IS GREAT. SHE CAN USE THE, YOU PUT THE BABY KNIFE IN HERE, I CAN HANDLE IT. OK? THIS IS
EASY. WELL, THIS IS JUST
SLICING. I MEAN, ANYBODY WHO’S A KEY. BUT ANYWAY, YOU’RE GOING REALLY FAST AND I WAIT. ACTUALLY ELIZABETH. VERY, VERY. I DON’T KNOW WHAT THICKNESS. WELL, EXACTLY. YES. YOU DO
REMEMBER OUR ROASTING CHART. WE WANNA MAKE SURE THAT THEY’RE
ALL UNIFORM PIECES SO THAT
THEY’RE GONNA COOK AT THE SAME TIME, RIGHT? INCREDIBLE SPRAYS ARE ALL THE SAME. YOU’RE GONNA GET ALL THESE
METHODS OF YOU’LL BE ABLE TO USE IN YOUR
OWN COOKING. THIS CHART IS UM UNBELIEVABLE.
SO THE CHART, THIS CHART, THIS DIFFERENT VEGETABLES. HOW LONG
YOU COOK THEM? COOL SALT PEPPER TOSS. DON’T
CROWD THEM ON THE PAN. IT JUST KIND OF HAS, IT’S LIKE
YOUR LITTLE CHEAT SHEET. IT
TELLS YOU WHAT? EACH VEGETABLE? HOW LONG YOU
ROAST IT? OK. VERY NICE. OK. SO LET’S SAY YOU DID THAT. OK. NOW LISTEN, BE GENEROUS WITH
YOUR ALL. I WOULD SAY DON’T BE CHEAP AND THEN, AND BE WITH YOUR SALT LIKE I ALWAYS WAS
REALLY NOT. AND THEN ALSO I AM
WEIRD. I NEVER WANT TO TOUCH ANYTHING
BUT THEY LET ME WEAR GLOVES LIKE
I, I’M LIKE, NO, I’M HERE. I’LL USE THAT ANYWAY. YOU PUT THEM ON THERE
AND THEN YOU RO SO THESE ARE GONNA GET 5450. SO WE TO CARAMELS, WE WANT THAT. BUT LOOK WHEN YOU SET IT ON THE
TRAY AND JUST USE A NON LIKE THIS. SEPARATE IT MAKE SURE
THEY DID. YOU JUST HEAR WHAT SHE SAID. SHE
SAID, DON’T CROWD THE. LOOK AT YOU. LISTEN, I MADE ROASTED BROCCOLI. IT WAS
DELICIOUS. NOW HERE WE ARE A SKIRT STEAK. IT’S BECAUSE IT’S
ALMOST AS BIG AS YOUR SKIRT. YOU
CAN GO ALL AROUND. SO YOU GOTTA CUT IT. WHERE’S MY
KNIFE? OH, HERE, WATCH OUT. SO YOU RIGHT. YES. SO YOU JUST TRIM IT LIKE THIS. SO JUST BECAUSE WE WANT TO MAKE
SURE IT’S GOING TO BE ABLE TO
FIT IN THE PAN. NOW IF YOU’RE DOING THIS AT HOME
AND YOU HAVE A GIRL, THAT’S,
THAT’S GREAT. UM WE DON’T, SO LET’S GO AND MAKE OUR
MARINADE WE’RE GONNA ADD THIS IS LIKE SOME CHIPOTLE PEPPER. YEAH, EXACTLY. AND THEN NOW BROWN BROWN SUGAR. SO THE BROWN SUGAR DOESN’T BURN
ON THE PAN. NO, WE MARINATE A PAD. IT A MINUTE. IS THAT SOY SAUCE? AND WHAT? MAPLE SYRUP BALSAMIC, LIKE I SAID, IT’S SO THIN. IT COOKS PRETTY
QUICKLY. IT DOES. ABSOLUTELY. SO, JUST A LITTLE BIT ON EACH
SIDE. PROBABLY ABOUT THREE MINUTES PER
SIDE IS ALL YOU’RE GOING TO DO. OK. BUT WAIT, AM I MAR, I
THOUGHT WE MARINATED IT
OVERNIGHT. PUT YOUR, PUT YOUR MEAT IN THE
MARINADE NOW AND ANYTHING FOUR HOURS, EIGHT
HOURS. UM, YOU KNOW. EXACTLY. BUT THEN WHEN YOU TAKE IT OUT,
YOU WANT TO PAT IT DRY. GOD, LOOK AT THIS. I MEAN, SHE HAD IT DRY. YES, I LOVE THIS. THEN YOU COAT YOUR
PAN. I LIKE TO USE A CAST IRON, YOU COAT IT WITH A CANOLA OIL OR
WHATEVER, RIGHT? AND THEN YOU GOT TO LET IT REST, RIGHT?
YOU DO YOU LET IT REST FOR ABOUT
10 MINUTES NOW? OH, I’M SORRY. DID YOU HAVE ANY
MORE? WHAT ABOUT, WHAT ABOUT COOK IT AGAINST THE GRAIN? CUT IT AGAINST THE, WELL, I
MEAN, IF YOU DON’T KNOW WHAT
YOU’RE DOING, BUT SINCE I DO, YOU CUT AGAINST
THE GRAIN LIKE THAT, RIGHT? SO EVERYONE’S HOLDING THEIR BREATH
IN THE DEPARTMENT BECAUSE IT’S LIKE, DID SHE REALLY? BUT I LEARN A LOT. HONESTLY, I’M JUST A LITTLE MORE
CONFIDENT TO TRY IT AND YOU INSPIRE THEIR LIFE. I MEAN, I, I SWEAR I’M SO PROUD OF YOU. WE’RE ON A JOURNEY. THANK YOU FOR HAVING US HOW TO USE THOSE FRESH SUMMER
VEGGIES AND TWO GREAT RECIPES. LET’S TELL YOU ABOUT HER BOOK,
SHALL WE? HER NEW BOOK IS CALLED COME ON
OVER SOUTHERN DELICIOUS FOR EVERY DAY
AND EVERY OCCASION. SO GOOD TO HAVE YOU BACK. SO, I MEAN, I, I’M SERIOUS, I’M THE HAPPIEST
PERSON IN NEW YORK CITY RIGHT
NOW. I DON’T, I MEAN, I’VE JUST BEEN
THRILLED TO BE HERE. I KNOW HOW TO MAKE THIS. THIS IS MY FAVORITE THING. I
LOVE EGGPLANT. BUT I THINK PEOPLE, NUMBER ONE,
A LOT OF PEOPLE JUST SAY I DON’T
LIKE EGGPLANT. WELL, THEY’VE NEVER HAD IT PROPERLY OR THEY JUST DON’T KNOW HOW TO
COOK IT. THAT’S ME. THIS IS THE
KEY. YOU HAVE TO SALT IT BEFORE YOU
START. OK. OTHERWISE WHAT HAPPENS IS, YES, IT HAS A
LOT OF MOISTURE. IT ALSO CAN BE
A LITTLE BIT BITTER. IF YOU SALT IT THOUGH, IT’S
GOING TO DRAW THE MOISTURE OUT. YOU PUT IT IN THERE. SO WE’RE
GOING TO CHOP IT UP, YOU’RE
GONNA SALT IT AND THEN YOU’RE GONNA LET IT SIT
FOR ABOUT 20 MINUTES AND YOU
DON’T HAVE TO IT. NO, YOU DON’T HAVE TO PEEL IT
FOR THIS RECIPE. THEN YOU’RE GONNA PULL IT OUT OF
THAT AND YOU DO HAVE TO DRAIN
IT. OTHERWISE THIS IS GONNA BE LESS
TOO SALTY. YOU WON’T BE ABLE TO
USE IT. OK. SO WE HAVE OUR TOMATOES.
THESE ARE FRESH, BEAUTIFUL
TOMATOES WITH THEIR JUICE. WE’RE GONNA DO A LITTLE BIT OF
OLIVE OIL, A LITTLE BIT OF SALT AND THEN
THAT’S GONNA GO IN THE OVEN. THE REASON WE’RE DOING THAT IS
BECAUSE WE WANT TO DEEPEN IT. WE
WANT TO CARAMEL. YES, WE WANT IT TO CARAMELIZE. UM, AND THAT’S, THAT’S WHAT’S
GONNA HAPPEN BY ROASTING IT. OK. IF YOU, BY CHANCE DON’T HAVE
TIME TO CUT UP TOMATOES CAN YOU
USE CANNED LIKE ABS AND AT A SEASON? SO IF YOU, IF YOU, IF YOU’RE IN THE, IF IT’S
WINTER. ABSOLUTELY RIGHT. NOW, WHY ALL THAT GARLIC? SO WE’RE GONNA GO GARLIC WHOLE
CLOVE. SEE, YOU DON’T EVEN HAVE
TO CHOP THAT UP AND THEN EVERYTHING IS JUST
GONNA GO IN. THAT’S, AND THAT WAS A LITTLE BIT OF
OLIVE OIL ALREADY IN THERE AND THEN WE’RE GONNA
GIVE IT A STIR. NOW, THIS IS SOMETHING, YOU KNOW, I MEAN, FOR A MONDAY
NIGHT, THERE’S NO REASON IN THE WORLD
THAT WE CAN’T MAKE IT SPECIAL. DID YOU SEE HOW LONG THAT TOOK
ME? AND I KNOW YOU SAY THAT YOU’RE
NOT A GOOD CHOPPER BUT YOU CAN
USE BIG PIECES. IT COULD BE BIG, HUGE PIECES AS
LONG AS THEY’RE ALL THE SAME
SIZE, WE JUST WANT IT AND YOU JUST
SERVE IT AND EAT IT JUST LIKE
THAT. A LITTLE BIT OF BASIL ON TOP. THIS IS THIS, YES, THIS IS PHENOMENAL. I KNOW IT IS, IT’S GONNA BE HARDER. SO THEN WE ADD A LITTLE BIT OF VINEGAR
AT THE END AND THAT JUST KIND OF GIVES IT
ANOTHER LEVEL OF FLAVOR. NOW, THIS CAN BE SERVED ROOM
TEMPERATURE COLD. IT’S PERFECT FOR SUMMER
ENTERTAINING BECAUSE IT PUT IT IN THERE DONE. NOW, WE’RE GONNA HAVE SOME LEFTOVERS.
I ALWAYS DOUBLE THAT RECIPE 10 TO MAKE MY YES. AND SO NOW THIS IS THE
THING. THIS IS GONNA HOT SAUCE. IT IS A VEGETABLE LASAGNA. WE’RE
GONNA USE OUR RATATOUILLE. WE DO MAKE A BECHAMEL, WHICH IS
JUST A CREAM SAUCE. OK. SO WE HAVE A LITTLE BIT OF
FLOUR. WE’RE ADDING THIS TO OUR BUTTER,
WHICH IS ALREADY IN HERE. NOW, YOU HAVE GOT TO WHISK THIS OR IT
IS GONNA LUMP ALL UP ON YOU AND YOU DO NOT WANT A
LUMPY CREAM SAUCE. BUT SEE HOW NICE THAT IS. WE ALSO HAVE A BAY LEAF IN HERE.
SO YOU PUT A BAY LEAF IN THERE.
NOW, THIS IS MY FAVORITE NUTMEG. IF YOU’RE GONNA USE NUTMEG YOU,
PLEASE PLEASE GET THE UM, GET THE WHOLE
CLOTHES AND USE YOUR GRATER. ALL RIGHT, BECAUSE IF NO, YOU DON’T NEED
MUCH BECAUSE THE OTHER ONCE IT’S
GRATED, IT REALLY LOSES A LOT OF ITS
FLAVOR. AND IF YOU DON’T HAVE ONE OF
THESE, YOU NEED A GRATER.
EVERYBODY NEEDS A ONE. I’M TELLING YOU THEY ARE THE BEST. THEY ARE THE
BEST. NOW THAT THIS IS NOT WHAT YOU
USE ON YOUR FEET THOUGH. WHEN
YOU HAVE PALACE. ALL RIGHT. THIS IS STAYS IN THE
CLUB. HI. THIS IS WHY WE MISSED YOU. WE’RE GONNA ADD A LITTLE BIT OF
SALT TO THIS AND NOW WE’RE GONNA ADD OUR CREAM. THIS IS JUST MILK AND THEN IT’S
GONNA THICKEN UP BECAUSE WE HAVE THAT FLOUR
AND BUTTER MIXTURE. LET THAT GET A LITTLE BIT THICK.
OK. NOW, HERE’S THE FUN PART. NOW, I’VE GOTTEN A LITTLE SCOLD
WITH THESE. UM, THESE ARE THE BAKE
LASAGNA NOODLES. YES. YES. BUT THEY’RE YUMMY. NO, YOU DON’T. YOU’RE GOING TO
BAKE THEM IN HERE AND THEY WORK
BEAUTIFULLY. UM, YOU KNOW, YOU DON’T HAVE TO
USE THEM. YOU CAN CERTAINLY USE
REGULAR, OBVIOUSLY. OK. NOW, HERE’S OUR FABULOUS
RATATOUILLE. DON’T Y’ALL LOVE IT WHEN I SPEAK
FANCY. I PRACTICED THAT IN THE MIRROR
ALL MORNING AND I WAS LIKE RATATOUILLE. RATATOUILLE. LISTEN. UM, ANYWAY, IT WORKS. SO WE HAVE OUR RATATOUILLE AND THEN WE’RE GONNA DO A LAYER
OF CHEESE. STOP IT. THEN WE DO OUR, OF THOSE THAT CHAEL THE BABY IS KICKING A LOT RIGHT
NOW IN THERE. I’M STARVING. AND THEN THE BEAUTIFUL, YOU JUST GET A BIT. ARE YOU KIDDING ME? GET IN
THERE. THIS IS A GOOD TIME. SO, THE WAY YOU WOULD DO SAUCE,
SO TO SPEAK, YOU DO IT WITH THE.
EXACTLY. NOW, MY HUSBAND, LIKE HE DOESN’T
THINK HE’S EATEN UNLESS HE HAS
MEAT. DO YOU UNDERSTAND? LIKE HE’S LIKE, WHAT ABOUT ITALIAN SAUSAGE, ITALIAN SAUSAGE OR YOU CAN EVEN
DO GROUND BEEF LAMB SAUSAGE. OH MY GOD. YEAH. SO THEN I’M GOING TO COOK THAT
ON THE SIDE. I’M GOING TO VEGETABLES AND THEN WE’RE GONNA
GO AND FINISH IT. BUT CAN I TELL
YOU SOMETHING? THIS MIGHT BE THE BEST VEGGIE
LASAGNA I’VE EVER HAD. THIS IS
DELICIOUS. THIS IS RIDICULOUS. AND THE TIES IT ALL CREAM EVERYBODY AT HOME. I TELL THE TRUTH ABOUT FOOD. THIS IS WORTH GOING TO
TODAY.COM/FOOD AND GETTING THIS
RECIPE HOME RUN. THANK YOU, HONEY. THANK YOU, HONEY, I APPRECIATE IT. YOU KNOW, IT’S GOOD WHEN WE PACK IT UP FOR LUNCH TO REALLY DO HELP, DOESN’T IT? MAKE SURE YOU GET THAT BOOK.
COME ON OVER. COME ON OVER. SO
GOOD TO SEE YOU. SAY IT ONE MORE TIME. COME ON. COME ON, WE GOT TO BOOK IT’S TIME TO GET YOU READY TO
HOST SOME FRIENDS AND FAMILY FOR
A HEARTY MEAL. AND WHO BETTER, WHO, BETTER THAN OUR FRIEND AND
HOSTESS WITH THE MOSTEST
ELIZABETH HASKELL. SHE’S GONNA HELP US OUT. SHE GOT
A NEW COOKBOOK OUT. IT’S CALLED COME ON OVER AND
SHE’S GOT A FIX AHEAD FRIDAY
RECIPE. THAT’S PERFECT FOR WEEKEND
BRUNCH. FIRST OF ALL, WE LOVE
YOU AND, OH MY LORD AND ELIZABETH, I HAVE THAT DRESS BUT
I COULDN’T ZIP IT. I COULDN’T PUT IT. OK. THAT’S, THAT’S KIND OF FUNNY
BECAUSE IT’S BARELY ZIPPED. IT TOOK TWO
PEOPLE TO GET ME IN THIS DAMN
THING. BUT, UM, YEAH, SO I, I’M ONLY
GONNA KEEP IT ON FOR JUST A FEW
MINUTES. TRYING TO BREATHE HERE AND LISTEN. YOU’RE THE BEST HOSTESS. YEAH.
AND I’D LIKE THAT. YOU CAN MAKE SOMETHING AHEAD
BECAUSE OFTEN YOU FEEL LIKE YOU
GOTTA MAKE IT HERE. THEY COME, THEY’RE COMING IN THE
DOOR. I’M GONNA TELL YOU SOMETHING
RIGHT NOW. I, I DON’T KNOW WHERE LIONEL
RICHIE’S KIDS WERE. BUT THAT SONG EASY. LIKE A SUNDAY MORNING IS
RIDICULOUS BECAUSE IT’S NOT, I
MEAN, YOU’RE TRYING TO GET KIDS
DRESSED. YOU’VE GOT SUNDAY SCHOOL OR YOU
GOT A SOCCER GAME, YOU GOT SOMETHING YOU’RE LOOKING
FOR CLEAT, YOU’RE RUNNING AROUND
THIS, WE CAN MAKE TODAY AND YOU CAN
SERVE IT ON SUNDAY, SATURDAY
MORNING AND, AND THERE’S ONE LESS THING
THAT YOU’VE GOT TO DO. ALL
RIGHT, WE HAVE EGGS AND WE’RE GONNA MIX THINGS UP
REALLY WELL. AND THEN WE’RE
ADDING OUR MILK. THIS IS ACTUALLY HALF AND HALF. YOU COULD USE
MILK, BUT I JUST, YOU KNOW, WHY NOT? IT’S
JUST, IT’S NOT FOR THE LACTOSE AND
SENSITIVE, BUT THAT’S OK. WE’VE GOT A LITTLE SALT. WE ALSO HAVE OUR SUGAR, A LITTLE BIT OF VANILLA AND I’M
GONNA TELL YOU SOMETHING.
VANILLA IS EXPENSIVE BUT DO NOT BUY THE IMITATION
VANILLA. IT’S JUST A SAD
IMITATION. ALL RIGHT. I GET THE MONEY. DON’T, IT’S HARD THE SAME WAY. WHAT DOES IT JUST MAKES THAT
MUCH DIFFERENCE? THE FLAVOR IS
INCREDIBLE IN REAL VANILLA. START CUTTING THE COUPONS FOR
SOMETHING ELSE. YOU KNOW.
EXACTLY. IT’S 10 TIMES THE PRICE BUT YOU
NEED IT. ALL RIGHT. HERE WE GO. WE’VE GOT
OUR BLUEBERRIES. WHAT I DID? I
TOSSED A, A LITTLE BIT OF FLOUR IN WITH MY
BLUEBERRIES SO THAT, THIS DOESN’T TURN PURPLE THAT’S
GONNA COAT ON BLUEBERRIES. IT’S GONNA COME, I’M TELLING
YOU, IT’S GONNA PROTECT THEM. WE’RE GONNA PUT THOSE RIGHT ON
IN AND NOW WE HAVE OUR FRENCH BREAD
CHUNK. IT’S GOTTA BE FRENCH BREAD. IS
THAT LIKE A BAGUETTE OR
SOMETHING? WELL, I MEAN YOU COULD USE A
BAGUETTE ANY DAY. OLD BREAD.
REALLY IS GOING TO BE GREAT. YOU KNOW, IF YOU’VE GOT UM FRENCH BREAD OR AN ITALIAN LOAF.
NOW I’M ADDING ANA AND THEN WE HAVE SOME CREAM
CHEESE AND YOU WANT TO MAKE SURE THAT IT’S ROOM
TEMPERATURE. I DID CUT IT UP INTO SMALL
PIECES JUST SO THAT IT WILL KIND
OF BLEND. ALL RIGHT. WHAT ARE Y’ALL
LAUGHING AT? WE JUST, YOU KNOW, Y’ALL LAUGHING AT ME. WE’RE LAUGHING BECAUSE OF
THE AMOUNT OF CREAM CHEESE YOU
JUST LIKE BOWL LIKE WE KNOW THAT YOU’RE SOUTHERN BY
THAT BOWL, RIGHT? IT’S SUNDAY MORNING, Y’ALL, WE NEED A TREAT. OK. NOW, HERE WE GO. WE’LL TAKE OUR, OUR GREASED UM NINE BY 13 CASSEROLE DISH. IF
YOU DON’T HAVE ONE, YOU NEED TO
GET ONE. ESPECIALLY IF YOU’RE GONNA GET
MY BOOK COME OUT BECAUSE LITERALLY EVERY OTHER
RECIPE CALLS FOR A NINE BY 13. UM AND THEN WE’RE JUST GONNA UM
TAKE THIS BUTTER. AND DID YOU NOTICE MY CUTE
BUTTER TAIL? THAT’S JUST SOMETHING ELSE THAT
EVERYBODY NEEDS IS A BUTTER
CAKE. DO WE REALLY NEED A BUTTER COW? WE NEED ONE BECAUSE THEN YOU CAN KEEP THIS ROOM
TEMPERATURE. BUTTER IS ALWAYS AT
YOUR DISPOSAL. IT’S FANTASTIC. TELL THEM YOU ALL RIGHT. SO HERE WE GO. THIS
IS GONNA GO RIGHT INTO OUR OVEN. NOW, IF, IF YOU’RE ACTUALLY MAKING
THIS RECIPE THOUGH, I MEAN, OBVIOUSLY WE’RE DOING THIS FOR
TV TODAY, BUT YOU’RE GONNA LEAVE IT IN THE
REFRIGERATOR AT LEAST OVERNIGHT. SO THAT’S THE GREAT NEWS. WE’RE
GONNA MAKE IT AHEAD AND THEN LOOK AT THIS, Y’ALL
SHOW US ELIZABETH. HAVE YOU EVER BEAUTIFUL AND, AND HOW DO YOU SERVE OUT?
HOW DO YOU SERVE IT UP? GONNA DO A NICE BIG SPOONFUL AND
THEN IT’S GONNA GO ONTO OUR
PLATE. YOU COULD DO A LITTLE BIT OF
POWDER AND UM WE GOT, AND WE LOVE YOU. WE LOVE YOU TOO. GET ELIZABETH’S
NEW BOOK. COME ON OVER. SHE SAYS YOU CAN ENTERTAIN
ANYWHERE AT TODAY.COM/SHOP. THIS MORNING. I TODAY FOOD,
WE’RE SO EXCITED. WE’RE GOING TO TAKE A BIG BITE
OUT OF OUR FAVORITE FRUITS. WITH THE ONE THE ONLY
THE RETURNING MARTHA STEWART. GREAT TO BE HERE. I CAN’T. MARTHA STEWART’S FRUIT DESSERTS.
AND WE ARE SO EXCITED TO HAVE
YOU HERE IN PERSON. THE RECIPES ARE SO GOOD IN THIS
BOOK AND I’VE BEEN BAKING EVERY SINGLE ONE OF
THEM AND THEY’RE DELICIOUS. BUT I WANT TO SHOW YOU HOW TO
MAKE APPLE POT PIES. CAN YOU IMAGINE A RIFF ON THE
CHICKEN POT PIE? I LOVE IT, BUT
IT’S SWEET. NOT S RIGHT. CAN I ASK YOU FIRST? A
HUSH. DID YOU BETTER? YOU HAD A SURGERY? YEAH,
MY ACHILLES. OK. DON’T EVER HURT YOUR
ACHILLES, PLEASE. YES, BUT
YOU’RE ALL GOOD. OK, I’M ALL GOOD. SO THE APPLES
YOU NEED 12 TO 13. GORGEOUS
AUTUMNAL APPLES. OK. AND WE’RE USING GRANNY SMITHS
AND ROMES PEEL THEM, CUT THEM INTO LIKE
SIX PIECES. ADD LEMON JUICE, STOP THE DISCOLORATION AND ADD
FLAVOR. A THIRD OF A CUP OF SUGAR AND A LITTLE BIT OF SALT. JUST KOSHER SALT, KOSHER SALT, THREE QUARTERS OF A
TEASPOON AND OLD SPICE. OK. IT’S
A VERY NICE FLAVOR. HALF A TEASPOON. YOU CAN STIR
THAT UP. RIGHT. AND THEN YOU SAUTE HALF OF THEM IN A PAN. ADD TWO TABLESPOONS OF FLOUR. OH, YES. A THIRD OF A CUP OF
BOURBON. THAT’S GOOD. THAT’S GOOD. YEAH. WELL, YOU A LITTLE BIT MORE WHILE IT
HURTS AND YOU COOK THAT UP UNTIL IT
THICKENS JUST SLIGHTLY. AND THEN AT THIS, I GUESS IT’S
COOKING. YEAH, IT’S COOKING. YEAH, IT’S A
LITTLE. SO YOU WANTED TO GET IT
LIKE A THICKENED UP SAUCE. IT’LL, IT’LL THICKEN UP IN THE
OVEN THAT ULTIMATELY IT WILL ABSORB IT.
YOU ADD THAT TO YOUR OTHER
APPLES. THIS IS HALF AND A HALF OF THE
APPLES. CAN I STOP OFF AND THEN THESE STIR ALL
TOGETHER, SPOON THEM INTO, OH, STOP IT. SHE JUST ADDED MORE SPOON INTO A PIE DISH. THAT’S CUTE. AND THIS IS ONE SERVING. SO YOU DIDN’T PUT
THE PASTRY UNDER. I KNOW. NO, NO, NO. POT PIES ALWAYS HAVE THE
PASTRY ON. THAT’S RIGHT. THAT’S
RIGHT. YOU KNOW, SO HERE’S A SQUARE OF
PUFF PASTRY JUST LIKE THAT. YOU BUY THAT OR YOU CAN BUY IT. THERE IS VERY
GOOD FROZEN, FROZEN PUFF. MAKE A VENT HOLE IN THE
TOP OR TWO. AND I THINK THAT LIKE THAT. AND
THEN EGG WASH JUST, UH, THE SOFTLY
BEATEN EGG. YEAH. THE BEAUTIFUL
COLOR, ISN’T IT? UH, THESE ARE FARM EGGS REALLY,
REALLY GREAT. WHAT DO THESE THINGS SIT IN
WATER? I SEE WATER SOMETIMES IN
THESE. OH, NO. NOT HERE. NO, NO, NOT HERE. DO YOU WANT THIS TO PUFF UP? AND
THE FINISHED DESSERT WILL LOOK
LIKE THAT. HOW LONG IN THE OVEN TOP? WITH
375 FOR ABOUT 40 MINUTES? OK.
AND SO DELICIOUS. A REALLY CUTE
SINGLE SERVING DESSERT. BUT ACTUALLY THEY ARE VERY IMPRESSIVE. I DIDN’T EVEN
TALK. NOW, DO YOU KNOW WHAT THIS IS? DO YOU KNOW WHAT THAT IS? I DON’T KNOW WHAT THAT IS. DO
YOU KNOW WHAT THAT IS? I’M AFRAID AN APPLE. THIS IS A
QUINCE, BUT WE HAVE A CROSS BETWEEN AN APPLE
AND A PEAR. OK. IT’S NOT EDIBLE,
UNCOOKED. IT’S REALLY, THEY’RE VERY SOUR,
VERY HARD, VERY FIBROUS. SO WE CUT THEM INTO FIVE
QUINCES. WE CUT THEM, TAKE THE
PITS OUT, PEEL THEM AND POACH THEM IN A WONDERFUL SYRUP OF MAPLE
SYRUP. HERE WE GO. HALF ONE CUP OF
MAPLE SYRUP AND ABOUT A QUART OF WATER.
WATCH CAR BOURBON. A VANILLA BEAN. BOY, THIS IS, YOU HAVE TO SPLIT THE
VANILLA BEAN. IT’S A LITTLE HARD
OVER HERE AND LET THE VANILLA BEAN AND
SCRAPE IT. YOU WANT TO GET ALL
THOSE SEEDS OUT. DO YOU KNOW HOW TO DO THAT? NO,
YOU NEVER DONE THAT. AND YOU LEAVE THE THING IN
THERE, THE SEEDS IN AND POACH ALL OF
THESE UNTIL THEY’RE TENDER. LOOK WHAT THEY LOOK AT THE
COLOR. THEY, WHY DID YOU TAKE THE SEEDS
OUT AND THEN YOU PUT THEM BACK
IN? NO, NO, NO SEEDS OH, OK. I
THOUGHT YOU PUT THEM IN THERE.
NO, THE VANILLA BEAN SEEDS. THAT’S WHAT? OH, NO, BECAUSE THAT’S THE
FLAVOR. NOW, HERE ARE YOUR COOKED QUINTS AND YOU ADD TO THIS COOKED QUINCE, JUST A LITTLE BIT
OF THE REDUCED POACHING LIQUID. AND IS THAT THE ONE THE LIQUID FROM
YOUR POT? AND YOU BOIL IT DOWN AND YOU ADD TWO
TEASPOONS OF CORNSTARCH. CORNSTARCH WILL AGAIN THICKEN
THE JUICES. SO YOU DON’T HAVE A
VERY RUNNY DESSERT. AND THESE, THAT WOODFORD RESERVE IS GONNA
LOVE YOU. THAT’S A GOOD BOURBON TOO. THAT’S MADE RIGHT DOWN IN
KENTUCKY. I KNOW MY PEOPLE. OK. SO NOW THIS GOES RIGHT INTO
YOUR BAKING DISH. OK? ALL THAT WILL THICKEN UP AND THIS IS THE TOPPING WHICH IS
FLOUR, CORN MEAL AND YOU CAN JUST, OH, I LOVE
THAT SORT OF A CRUMBLE ALL OVER THE TOP. LIKE A QUINCE IN YOUR LIFE. YOU TASTE IT. I LOVE IT. THIS IS A QUINCE CRUMBLE. I DON’T THINK I’VE EVER HAD A
QUINCE. MARTHA. IT IS GRABBING OUR FIRST. HAVE YOU HAD A QUINCE BEFORE? I KNOW YOU. I IT’S BEEN THE BEST QUINCE YEAR
TOO. REALLY BEAUTIFUL. REALLY? PUT THIS ALL OVER THE TOP AND SPRINKLE YOUR ALMONDS,
SLICED ALMONDS ON TOP OF THIS. TODAY.COM/FOOD IS WHERE YOU GO PICK UP MARTHA’S BOOK. IT’S
FANTASTIC. WE RAN OUT OF TIME NUMBER 100. HAVE YOU WRITTEN
YOUR TELL ALL YET? IT’S COMING. OH, REALLY? YEAH, IT’LL BE A GOOD ONE THAT IT WILL TELL MARTHA AND DON’T FORGET THE CRANBERRY
SKILLET CAKE THAT LOOKS SO GOOD. AND THE RECIPES ARE ON THE
WEBSITE AND FRUIT DESSERTS IS
OUT RIGHT NOW. DELICIOUS. THANK YOU, MARTHA. THANK YOU. GREAT, MARTHA STEWART. SHE’S
MAKING ONE OF HER FAVORITES. IT’S A CLASSIC FISH BURGER AND
WITH MORE THAN 50 COOKBOOKS FULL
OF RECIPES FOR YOU TO SAY THIS IS
ONE OF YOUR PERSONAL FAVORITES. I MEAN, IT’S GOTTA BE GOOD,
MARTHA. WELL, I, I REALLY LIKE
THE FISH. HAKE. IT’S A INEXPENSIVE FISH. COMPARE
HAKE. AND UH IT’S A MEMBER OF THE
CODFISH FAMILY AND, AND IT’S A
WONDERFUL WHITE FISH. AND WHEN YOU CUT IT UP INTO NICE
LITTLE CUBES LIKE THIS, IT COMES LIKE THAT. THAT’S A,
THAT’S A FILET. UM, JUST, IS IT LIKE A HALIBUT? NO, NO, IT’S, IT’S LIGHTER THAN A
HALIBUT AND, AND AS I SAY, LESS
EXPENSIVE BREAD CRUMBS. NICE FRESH BREAD CRUMBS. SO, JUST TAKE A WHITE LOAF AND
GRIND IT UP IN THE FOOD
PROCESSOR. TWO EGGS REALLY EASY. ARE THOSE EGGS FROM
YOUR FARM? YES, THEY ARE. YES, THEY ARE. THE, OH, THE HENS ARE LAYING
REALLY WELL RIGHT NOW BECAUSE WE CAN USE THE BOX UH ITALIAN BREAD CRUMBS OR PANCO OR
SOMETHING LIKE THAT. YES, YOU
COULD, YOU MAKE EVERYTHING FRESH. BUT, SO THIS IS A DELICIOUS AND
A LITTLE BIT OF CAYENNE PEPPER,
WHICH IS VERY NICE. YOU CATCH THE HAKE IN YOUR LITTLE LAKE OUT
THERE. NO, NO. HA. IS A SALTWATER FISH. HOW COME YOU DON’T HAVE A
SALTWATER POND? UM, WELL, I’M SO
SORRY. BUT IN MAINE, I DO IN MAINE. I DON’T APOLOGIZE IN A SEA OF SALT. SOME FRESHLY GROUND. A CHOPPED CHIVES FROM THE GARDEN,
NO DOUBT. AND, UH, DON’T FORGET.
KEEPERS CRUSHED A QUARTER OF A CUP OF CHOPPED
KEEPERS RINSE THEM OUT OF THE JAR. AND
THEN, UH, HOW ABOUT SOME MAYO, THIS THING? YOU’RE MAKING LIKE A CRAB CAKE?
BASICALLY, IT IS. IT’S LIKE A CRAB CAKE, BUT IT’S
A BURGER. AND HERE’S THE MAYO. WE HAVE OUR
TASTER. CHANEL’S ALREADY
FINISHED IT TO WAIT UNTIL YOU TRY. WHY DON’T
WE EAT MORE FISH BURGERS IN
AMERICA? NOT THAT HARD TO MAKE. IT’S NOT HARD. IT’S A NICE ALTERNATIVE TO RED MEAT OR CHICKEN. IT IS AND OR TURKEY, TURKEY BURGERS
ARE GOOD TOO. THEY’RE ONE OF MY
FAVORITES. SO THIS IS VERY NICE MIXTURE. UH MAKE THE BURGERS A NICE WAY
TO MAKE THEM UNIFORM IN SIZE IS TO USE A LITTLE RING
LIKE THIS, LIKE A BISCUIT RING AND UH JUST TAKE SOME OF THE
NICE MIXTURE AND PUT IT IN YOUR PACKET. AND I’D LIKE TO PUT THIS ON
PARCHMENT PAPER AND CHILL IT
BEFORE I ACTUALLY COOK THE BURGER. LOOK
AT THAT PERFECT BURGER. SEE HOW NICE. SO I HAVE, I HAVE SOME THAT ARE ALREADY
CHILLED AND THEY’RE GOING TO GO A LITTLE OLIVE OIL. WHY DO YOU
CHILL THE BURGER? YEAH, BECAUSE THE BREAD CRUMBS
AND THE MAYO. IT ALL GETS A
LITTLE BIT FIRMER. IT’S A COLD PLUNGE. IT’S ALL THE
RAGE AND THEN JUST BROWN THESE UH AND IT TAKES ABOUT EIGHT
MINUTES OR 10 MINUTES TO, I
GOTTA GO BACK TO THE HAKE. HOW COME? I DON’T SEE HAKE. MY LOCAL MARKET. YOU’RE NOT ASKING YOU TO ASK FOR IT. WHAT DO THEY HOLD STUFF IN THE
BACK? NO, THEY HAVE THE SALMON
AND THEY HAVE THE, THEY HAVE THE HALIBUT AND SOME OF THESE FOR THE NOW. AND THIS IS ONE OF THE, ONE OF THE
GARNISHES IS PICKLED ONIONS. SO THIS IS UH JAPANESE RICE WINE
VINEGAR. A LITTLE BIT OF SUGAR AND A
LITTLE BIT OF SALT LIKE A RED, A RED ONION, SLICED,
PEELED AND SLICED AND JUST LET THAT STAY FOR A DAY
OR TWO AND LOOK WHAT HAPPENS. WHAT OTHER SORT OF TOPPINGS YOU
LIKE TO? OH, WELL, I LIKE, I LIKE THE
ONIONS FIRST. A LITTLE MAYO. YEAH, YOU CAN. THEY’RE NOT, I’M JUST NOT READY. THEY ARE. THIS IS A MUSTARD MAYO, A BUTTERED, A BUTTERED
BRIOCHE BUN MUSTARD MAYO. SO ADD ABOUT A COUPLE OF
TABLESPOONS OF DIJON MUSTARD TO YOUR MAYO AND READY AND THEN PUT A COUPLE OF
PICKLED ONIONS ON WHILE I HAVE YOU. LET ME ASK YOU
JUST TWO QUICK BUSINESS
QUESTIONS HERE. UH BOOK NUMBER 100 I BELIEVE IS
IN THE WORKS. I’M RUNNING HOME RIGHT AFTER
THIS TO, TO TAKE MORE PICTURES. MY 100 FAVORITE RECIPES WILL BE
MY 100TH BOOK ABOUT YOU TOO IN YOUR PAST. OH, YES. AND A LOT OF, A LOT OF PICTURES. NEVER A MARINE. ALWAYS A GIRL SCOUT. DEFINITELY A GIRL SCOUT. AND HOW
ABOUT THE ROKU SHOW, MARTHA COOK? OH, GOSH,
WE’RE DOING THAT. UM, WE HAVE SO MANY WONDERFUL
SHOWS ON ROKU. NOW. WE, THEY HAVE MY WHOLE LIBRARY
TOO ON CHANNEL 448. I LIVE AT 48. I LIVED AT 48 HILL ROAD AND I KNOW YOUR ADDRESS, MARTHA. I LIVE AT 48.
I’M NOT, I’M NOT. YEAH, TWO HOUSES. BOTH. I’M GOING TO EDIT THAT OUT. DON’T, THEY DON’T KNOW WHERE IT IS.
I’LL TAKE CARE OF IT ON THE WEST
COAST, BUT YOU’RE IN TROUBLE NOW. IT’S IN
HUDSON, NEW YORK. HAS SNOOP DOGG MOVED IN YET.
YOU’RE GOING TO NEED HIS. NO, NOT YET. BUT HIS BODYGUARD. TINY
IS, OF COURSE, AS ALWAYS. THANK YOU SO MUCH WHO BETTER THAN AMERICA’S
FAVORITE LIFESTYLE. MAVEN, MARTHA STEWART, SHE’S OUT
WITH A NEW BOOK. IT’S A GUIDE TO ALL THINGS
GRILLING. IT’S CALLED, WHAT
ELSE? BUT MARTHA STEWART’S GRILLING THE 95TH COOKBOOK. YEAH. WELL,
95TH BOOK. 95TH, LOTS OF THOSE ARE COOKBOOKS BUT
GRILLING. IT’S THE SEASON. THE WEATHER HAS FINALLY GOTTEN
BEAUTIFUL AND, AND PEOPLE REALLY TO COOK OUTDOORS. I ENJOY
COOKING OUTDOORS AS WELL. DO YOU HAVE A GRILL LIKE THIS? A
CHARCOAL? I’M A GAS GUY. YOU’RE
A GAS GUY. IT’S FASTER FOR ME. OK. SMALL
KIDS. I’M JUST TRYING TO GET IN.
GET OUT. RIGHT. BUT I KNOW YOU LOVE CHARCOAL. I
LOVE, I LOVE REAL HARD CHARCOAL. THE KIND THE JEWELERS USE, IT
GETS UP TO 900 DEGREES. I LIKE IT REALLY HOT AND I
REALLY LIKE PURE. SO I DON’T WANT TO USE ANY
STARTER. DON’T USE THOSE STARTER
FLUIDS. OK. YOU KNOW, START WITH, YOU KNOW, BUT HOW DO YOU KEEP YOUR GRATES
CLEAN? WELL, FIRST OF COURSE, PUT YOUR GRILL
AWAY, CLEAN EVERY TIME YOU USE
IT, USE A BRUSH LIKE THIS SCRUB,
THAT GRATE. SO IT’S NICE AND CLEAN. YOU CAN USE A LITTLE BIT OF OIL
ON A PIECE OF PAPER TOWEL AND A, AND A TONG LIKE THIS AND CLEAN
YOUR, CLEAN YOUR GRILL AND THEN
YOU COOK. NOW THIS CHICKEN HAS BEEN
COOKING FOR, OH, ABOUT 20
MINUTES. YOU WANT CHICKEN. THIS IS FOR THE FIRST, THE FIRST RECIPE YOU WANT THE
CHICKEN 165 DEGREES 165. YOU NEED YOUR OUTDOOR
THERMOMETER. YES. YOU HAVE YOUR LITTLE INSTANT
READ THERMOMETER AND YOU JUST
USE THAT. ALL RIGHT. LET’S GET THAT HERE. OK. SO THIS IS CHICKEN
WITH GREEN CHILI DRESSING. IT IS
SO DELICIOUS. ONCE IT’S COOKED, YOU MAKE A
DRESSING OF CILANTRO, ZEST OF LIME JUICE OF ON LIME, OLIVE OIL. AND WE CAN
MAKE THIS DRESSING AHEAD OF
TIME. OH, YES. AND YOU CAN SAY IT ACTUALLY GETS
BETTER AHEAD OF TIME. SOME SCALLIONS, SOME SERRANO
PEPPERS. THAT’S YOUR DRESSING. AND, OH, IT’S SO SIMPLE. DO YOU
MARINATE? NO, YOU DON’T MARINATE. THIS IS
COOKED ON THE GRILL. JUST SALT
AND PEPPER. OK. AND THEN YOU PUT THE DRESSING ON
AFTER IT COOKED AND THERE IT IS. AND EVERYBODY’S GOING TO HAVE A
TASTE. YOU’RE GOING TO HAVE A
TASTE OF THIS. YOU’RE GOING TO LOVE IT. THEY’RE
ALREADY TASTING THAT. WHAT’S THE
VERDICT QUESTION? WHAT DO YOU THINK? I MEAN GOOD. CAN YOU DO? THE NEXT THING IS THE KOREAN SKIRT STEAK. NOW, THESE ARE, IT’S SORT OF
LIKE A SKIRT STEAK, BUT IT IS A SHORT RIB CUT IN THE
FLANK STYLE. SEE THIS, I LOVE RIBS. THEY’RE MY FAVORITE
TO GRILL. BUT THE LONG RIBS. YES, THIS IS CUT
IN THE OPPOSITE DIRECTION. AND
BOY, IS IT GOOD? THIS IS MARINATED AND THE
MARINADE IS SOY SAUCE MARINADE. NO, NO MARINADE. AND IT’S, UH, IT IS RICE
VINEGAR, SESAME SEEDS, WHITE OR
BLACK SOY SAUCE SCALLION. A LITTLE BIT OF LIGHT BROWN
SUGAR AND FRESHLY GRATED, UM, GINGER AND GARLIC. YOU WANT
GRATE A LITTLE GINGER. HOW, UH, HOW MUCH GINGER DO WE
USE? WELL, YOU JUST, JUST GRATE
IT LIKE THAT. YEAH. GO BACK AND FORTH AND DON’T BE AFRAID MELVIN JUST
GRADE IT. I’M GRADING IT. I’M
GRADING IT. MARTHA IS. YEAH, THAT’S GOOD. AND PUT THAT
ALL IN THERE AND THEN YOUR SHORT RIBS GO
RIGHT IN HERE. THOSE SHORT RIBS
GO RIGHT IN HERE AND YOU PUT THEM ON THE GRILL. HOW LONG, HOW LONG I DO THIS
OVERNIGHT OR A COUPLE OF HOURS
BEFORE? SO, IF YOU’RE, IF YOU’RE A LATE
NIGHT, YOU KNOW, IF YOU WANT TO
COME HOME AND COOK, THESE SHOULD BE MARINATING
OVERNIGHT. WHAT’S THE VERDICT ON THE SHORT
ROAST? THEY ARE ALL MARINATED CLEAN PLATE CLUB AND THEN YOU JUST PUT THESE
THREE MINUTES ASIDE. YOU DO THAT. I MAKE MYSELF USEFUL THREE MINUTES ASIDE. OH,
YEAH. NICE AND FLAT. YES, MA’AM. AND YOU CAN ALSO USE THESE
PROTECTIVE COLORS. HAVE A LITTLE BIT OF SILICON ON THEM. SO, IF YOU WANT TO PICK STUFF
UP, THAT’S RIGHT. WE GOT, WE GOT A BURNER OVER FIVE
MINUTES ASIDE. OH, OK. WE GOT
ABOUT 20 MINUTES ON THIS. THE OTHERS. YEAH. DO IT THAT
WAY. YEAH. OH, YEAH, I GOT THERE JUST IN
TIME PRETTY WELL DONE. AND SO THIS IS SERVED ON LETTUCE
LEAVES WITH KIMCHI AND THE, UM,
THE WONDERFUL, UM, FERMENTED CHILI SAUCE. DO YOU LIKE THAT? AND SCALLIONS AND CUCUMBER? AND THIS IS SO, SO DELICIOUS.
THAT’S HOW YOU SERVE IT. WHAT DO YOU THINK? I’M A BIG FAN OF? AND THEN GRILLED SALMON IS MY
FAVORITE BECAUSE I LOVE LIGHT
SALADS IN THE SUMMERTIME AND A GRILLED SALMON. THIS IS A
SALMON THAT’S BEEN OVERCOOKED. NOT REALLY. THAT IS SO BEAUTIFUL. LOOK HOW
NICE USE ONE OF THESE BASKETS
FOR DOING FISH. COOKING FISH CAN BE A BIT
INTIMIDATING ON THE GRILL I FOUND THAT IT FALLS APART BUT
THIS IS, THAT’S WHY YOU HAVE ONE. USE ONE OF YOUR MARTHA STEWART BASKET. IT IS.
BUT YOU CAN FIND THESE OTHER
BRANDS TOO. WHAT’S IN THE SALMON SALAD? SALMON SALAD IS THE, IS THE
SALMON THAT’S BEEN COOKED WITH A
LITTLE BIT OF LEMON ZEST. ALWAYS SQUEEZE FRESH LEMON JUICE
OVER IT. FLAKE IT UP. YOU WANT TO FLAKE
IT UP OR YOU CAN STIR, I’LL STIR IN THERE AND THERE’S A GREAT DRESSING. DO
YOU LIKE ANCHOVIES? I DO. SO THERE’S A DRESSING WITH OLIVE
OIL. ANCHOVY. A LITTLE MUSTARD,
SALT AND PEPPER. JUST POUR THAT ALL OVER THE
WHOLE THING. YEAH. OK. AND THEN FLAKE THE SALMON. IT’S
A BIG FLAKE. OH, WHAT’S THE
WORD? THIS IS TERRIFIC. ES MARTHA. THOSE ARE EGGS, RIGHT? YOU SHOULD FIND ALL THE TODAY, TODAY.COM/. WE HAVE CALLED IN THE EXPERT TO
SWEETEN THE CELEBRATION. MARTHA
STEWART’S HERE. SHE’S GONNA SHOW US HOW TO MAKE
A SOUR CHERRY PIE WITH THREE DIFFERENT
SPINS ON THE CRUST. IS THAT RIGHT? EXACTLY. SOUR
CHERRIES CAN BE HARD TO FIND THE
GROCERY STORE NOW. WELL, THEY, THEY ALL, IT’S A
VERY SHORT SEASON. SO MAYBE TWO WEEKS, THREE WEEKS
AT THE MOST, AND MOST OF THEM COME FROM
PLACES LIKE NEW YORK STATE OR
MICHIGAN AND THEY’RE BEAUTIFUL. THEY’RE
LIKE LITTLE RUBIES AND, BUT YOU HAVE TO PIT THEM BECAUSE
OTHERWISE YOUR FAMILY OR YOUR FRIENDS WILL
BREAK THEIR TEETH. THEY ALREADY HAVE ALREADY BEEN. YEAH, THIS IS,
THIS IS A SILLY LITTLE PITTER. THERE’S A BETTER, NO, BECAUSE THERE’S A BETTER
PITTER THAT I DON’T HAVE WITH
ME. AND IT, IT DOES MULTIPLES AT THE
SAME TIME. SO, AREN’T THEY GOOD PIT? WE WON’T BE. AND SO HERE IS THE, IT’S THE, EXACTLY. SO THIS IS THE FIRST CRUST WITH
A NICE FLUTED EDGE. ALWAYS MAKE YOUR PASTRY, COLD,
COLD BUTTER, COLD FLOUR, COLD WATER AND THEN UH ROLL IT
OUT, KEEP IT CHILLED, FILL IT
WITH THE FILLING, WHICH IS SUGAR. A LITTLE BIT OF FLOUR, A LITTLE
BIT OF BUTTER. AND THIS IS THE CRUMB TOPPING.
THIS IS, IS THIS THE EASIEST OF
THE TOPPINGS. MARTHA, THE CRUMB TOPPING. YEAH.
VERY EASY. IT’S JUST BUTTER
FLOUR, UH BROWN SUGAR AND A PINCH OF SALT. AND SO YOU
JUST CRUMBLE, THE CRUMBLE OVER
THE TOP OF THE PIE. BAKE IT HOT LIKE IN A 400 DEGREE
OVEN. IT IS SO GOOD. YEAH. ISN’T IT GREAT CRUMBLE? CRISP, WHATEVER YOU
WANNA CALL IT. BUT IT PUT A LOT ON BECAUSE IT
REALLY DOES ENHANCE THE SOURNESS OF
THOSE DELICIOUS CHERRIES. NOW, HERE IS A VERY CUTE
TOPPING. THIS IS THE SOLID CRUST
PIE AND THIS IS YOU CUT THE, YOU CUT THE LITTLE, IF YOU HAVE
A ROUND COOKIE CUTTER, YOU CAN
DO THAT. BUT YOU CAN ALSO USE A PASTRY
CUTTER LIKE THAT TO CUT THE
ROUNDS. THIS LETS THE STEAM ESCAPE AND YOUR CRUST WILL GET NICE AND
CRISPY. DO YOU HAVE A FAVORITE
TOP? A FAVORITE CRUST TOP? NO, I MAKE ALL OF THESE. AND NOW THIS IS THE MOST
COMPLICATED. YOU ROLL OUT YOUR DOUGH AND YOU
UH LATTICE TOP, THE LATTICE
LATTICE TOP. SO YOU CAN FAKE IT AND JUST PUT
IT OVER, PUT THEM ONE WAY AND
THEN THE OTHER WAY. BUT IF YOU’RE VERY PARTICULAR,
YOU CAN ACTUALLY WEAVE THE
LATTICE. SEE WHAT’S THE HARDEST PART
ABOUT IT, THE WEAVING OR GETTING THE
PIECES TO BE ROLLING IT OUT, ROLLING IT OUT AND THEN CUTTING
IT WITH A LITTLE PASTRY WHEEL
LIKE THIS. HOW’S THAT? WOULD YOU LIKE THAT
PASTRY WHEEL? NO, NO, THERE’S NO MARTHA AND I HAVE BEEN TOGETHER
A LONG TIME. THERE ARE BETTER, THERE ARE
BETTER PASTRY, STIRRING THE POT, BUT IT WORKS, IT WORKS. IT
DON’T, YOU KNOW. AND SO NOW REMEMBER THAT ONE HAS
TO GO WAY UNDER HERE. SO BECAUSE YOU’RE GONNA WEAVE IT
AND DO YOU BAKE, BAKE THE PIES OFF FOR THE SAME
AMOUNT OF TIME, REGARDLESS OF THE CRUST? NO, SOME OF THEM TAKE A LITTLE
LONGER THAN OTHERS. LIKE THE SOLID CRUST WILL TAKE A
LITTLE LONGER THAN THE LATTICE. BUT LOOK HOW PRETTY WHEN YOU
REALLY WEAVE IT. THIS LEMONADE IS WHAT THIS,
WELL, THIS IS SOUR CHERRY
LEMONADE. SO YOU CAN PUT YOUR SOUR
CHERRIES, MAKE A, MAKE A SYRUP OF THE SOUR CHERRIES AND YOU MIX IT WITH LEMON AND ORANGE AND
A LITTLE BIT OF MINT AND THAT IS
SO GOOD. SOUR CHERRIES ARE JUST ONE OF MY
FAVORITE FRUITS. MARTHA STEWART. YOU’RE ONE OF OUR FAVORITE
PEOPLE. AND HERE THIS IS FOR
YOU. OH, MARTHA, DID YOU MAKE THESE? THESE ARE, THESE ARE BANDANAS
AND THEN YOU CAN STENCIL THE
NAMES ON IT BEFORE YOU GO. RECIPES TODAY.COM/ THE ONLY MARTHA STEWART. MARTHA,
MARTHA, MARTHA. WE ALL KNOW SHE’S THE QUEEN OF
DECORATING, CAKE BAKING AND
GARDENING. WELL, NOW SHE’S SHARING AN UP
CLOSE AND PERSONAL. LOOK AT HER MANY TALENTS AND
INTERESTING STORY. SHE’S GOT A
NEW SHOW. I CANNOT GET OVER THIS TITLE.
MARTHA GETS DOWN AND DIRTY. TAKE
A LOOK. THE BEST USE OF A CHAINSAW I
EVER HEARD THOUGH A COUPLE WAS
GETTING DIVORCED AND THEY COULD NOT
DECIDE ABOUT WHAT TO DO WITH
THEIR HOME FURNISHINGS. AND THE WIFE JUST SAID, OK,
WELL, YOU TAKE HALF OF
EVERYTHING AND SHE WENT AWAY AND HER HUSBAND USED THE
CHAINSAW AND CUT EVERYTHING IN
HALF. SO IT’S A FEEL GOOD SHOW. DIDN’T BODE WELL FOR THE DOG,
MARTHA. GOOD MORNING. YOU’RE OUT
IN UH YOUR, YOUR, YOUR HOUSE OUT THERE IN THE
COUNTRY. WE LOVE IT. SO HOW DID
YOU COME UP WITH THIS TITLE? I MEAN, I THINK WE KNEW YOU WERE
DOWN AND DIRTY DOWN INSIDE, BUT EVERYBODY ELSE THINKS THE
VIEW IS LIKE THE QUEEN OF CLEAN. WELL, I AM THE QUEEN OF QUEEN OF
QUEEN INSIDE THE HOUSE. BUT OUT IN THE GARDEN IT IS KIND
OF DIRTY. YOU’RE WORKING IN THE
DIRT, RIGHT? SO IT GETS ME A CHANCE TO JUST,
JUST KIND OF BE MYSELF AND, AND UH AND SHOW ALL THE GREAT
GARDENING TIPS HOW TO GROW THINGS, HOW TO COOK
THINGS OUTDOORS. AND UH AND TODAY WE’RE GRILLING
ALL KINDS OF FANTASTIC UH
SAUSAGES. UM WHICH, WHICH I KNOW AL ROKER WOULD
REALLY LIKE. AND THE GUESTS ON
OUR SHOW ARE FANTASTIC. WE HAVE KIM KARDASHIAN. TIFFANY
HADDISH IS A HOOT. AND THERE’S SOME GUY CALLED AL ROKER. AL ROKER. YOU SHOW TOO. YEAH. YEAH. YOU KNOW, I FORGOT BECAUSE IT
WAS DURING THE PANDEMIC. BUT YES, WE WERE TALKING ABOUT THE RUB. YEP. AND, AND HE DOES A GREAT
RUB, RUB DOWN AND BARBECUE RUB. WELL, MARTHA ON DISCOVERY PLUS, OK, TELL US ABOUT THESE DOGS.
YOU’RE GRILLING LIKE IT. IS
THERE AN ART TO IT? OH, WELL, ALL KINDS OF DOGS, YOU KNOW, IF YOU’RE GONNA HAVE A
GRILLING PARTY, WHY NOT MAKE IT
REALLY INTERESTING? NOT JUST HOT DOGS BUT SPECIAL.
ALL BEEF, HOT DOGS KILL BASA A
GREEK SAUSAGE. WE JUST FOUND CALLED CALLED LUCA NICO. IT’S, IT’S A COMBINATION
OF UH MEAT AND OREGANO AND
LEMON. AND WE HAVE BEAUTIFUL CHEDDAR
BRATWURST. THESE ARE SO PRETTY AND UH AND THEN OF COURSE, DON’T
FORGET THE ROLLS. THE ROLLS HAVE TO BE UH
BEAUTIFULLY BUTTERED UH BEFORE YOU PUT THEM ON THE
GRILL AND MAKE SURE YOU DON’T BURN STUFF, YOU KNOW, AL ROKER. HE’S, HE’S
ALSO A PROPONENT OF NOT BURNING
STUFF. AND UH IF THE FLAME IS UP HIGH
LIKE THAT, JUST MOVE THE STUFF
OR SPRAY IT WITH A, A LITTLE SPRAY BOTTLE, BUT GET
YOUR, YOUR ROLLS NICELY. JUST SLIGHTLY CHARRED AND THE
CONDIMENTS. OH, MY GOSH. LOOK AT ALL THE CONDIMENTS WE
HAVE ON HERE. BREAD AND BUTTER. PICKLES, FRENCH MUSTARD. UM, THIS IS THE, UH, YOU KNOW,
THE BASEBALL STADIUM MUSTARD, OF
COURSE, CHOPPED ONIONS, RED, RELISH,
GREEN, RELISH SAUER KRAUT. MY FAVORITE SOUR CREAM. UH, YOU HAVE A SPICY MUSTARD,
TOMATOES CHOPPED UP AND THIS IS
FANTASTIC. A BEAT HORSERADISH MUSTARD. SO, AND BACON AND DILL PICKLES. AND DOESN’T THAT MAKE YOUR MOUTH
WATER? DON’T YOU WANT ONE OF
THESE RIGHT NOW? HERE, MARTHA, MAYBE YOU OUGHT TO CLOSE THE
LID. MARTHA JUST TO KIND OF
KNOCK THAT FIRE DOWN THAT ONE SECOND. YOU’RE RIGHT. AND I LOVE
THIS GRILL DO. AND THIS IS A
CUSTOM COLORED. YOU CAN GET IT ANY COLOR YOU
WANT. I LOVE THIS. SO YOU, YEAH, YOU CAN HAVE IT,
MATCH YOUR HOUSE, YOUR BACKYARD,
WHATEVER. IT’S A REALLY CLEVER, CLEVER
THING. SO LET’S LET THAT COOL DOWN A LITTLE BIT. MARTHA.
WHAT’S YOUR DESCRIBE HOW YOU WOULD PREPARE
YOUR PERFECT HOT DOG? WHAT ARE
YOUR CONDIMENTS? WHAT DO YOU LIKE ON YOURS? OH, WELL, LET’S, LET’S GET ONE
RIGHT HERE. HERE’S A HOT DOG AND ON THE BUTTERED BUN AND I
WOULD PUT FIRST I LIKE FRENCH
MUSTARD. SO I WOULD PUT A NICE DIJON MUSTARD ON. I LOVE RELISH AND I WOULD PUT RELISH. DO YOU
KNOW, I HAVE A HOT DOG AT EVERY
HOT DOG STAND. IT’S CALLED THE MARTHA DOG AND EVERY PLACE IS A LITTLE BIT
DIFFERENT FROM. YEAH, RUTS HUT
HAS A MARTHA DOG. UH, ROLLY’S IN FAIRFIELD, A
MARTHA DOG. UH, THE GREAT HOT DOGS. THE HOT DOG PLACE IN CALIFORNIA
IN L A HAS A HOT DOG CALLED THE
MARTHA PINK’S. YEAH, I HAVE A, DOES AL
ROKER HAVE A HOT DOG AT PINK’S? I DO NOT. I DO. WELL, I THINK, I THINK, I THINK YOU SHOULD BE WORKING ON
THAT ONE NOW BECAUSE THOSE ARE
VERY FAMOUS. AND SO THAT’S WHAT I HAVE
PICKLES AND I LOVE BACON ON MINE
TOO. I PUT A PIECE OF BACON IN THERE. THAT’S A GOOD ONE. THERE IS MY HOT DOG. I MARTHA, ONE MORE THING. WHAT DO
YOU CALL IT WHEN IT GETS REALLY
CRISPY? WHEN YOUR DOGS GET REALLY
CRISPY? OH, SNAPPIES, THE SNAPPIES. AND I LOVE THOSE. YEAH. UM
RAWLEY’S IS FAMOUS FOR SNAPPERS
AS WELL AS RRH IS ALSO FAMOUS FOR SNAPPERS THAT YOU GET, YOU KNOW, SNAP
SNAPPERS YOU PUT IN HOT OIL
FIRST, YOU KNOW A LITTLE, A LITTLE FLAME GOING ON. ALL RIGHT, MARTHA, THANK YOU SO
MUCH. OK. OUR GUIDE THIS MORNING. THE ONE
AND ONLY PADMA LOCKS PADMA, OF COURSE HOST ON BRAVO’S TOP
CHEF TONIGHT IS THAT HIT SHOW’S
19TH SEASON FINALE. CHEF’S GETTING ONE LAST CHANCE
TO COMPETE FOR THE GRAND PRIZE.
PADMA. YOU’VE BEEN THERE FROM THE VERY
BEGINNING WITH THE EXCEPTION OF
THAT FIRST SEASON. YES. THAT’S RIGHT. YEAH. IT’S BEEN A REALLY LONG, LONG,
GREAT RIDE. I NEVER THOUGHT THAT IT WOULD
LAST THIS LONG. BUT I MEAN, YOU KNOW, WE’RE DOING WELL, THE SHOW IS BETTER THAN EVER AND
THE CRITICS STILL LIKE IT. SO I’M VERY LUCKY AND NOT TO
GIVE AWAY TOO MUCH, BUT THE
SCUTTLE. BUT IS NEXT SEASON, YOU GUYS ARE GOING TO DO
SOMETHING YOU’VE NEVER DONE
BEFORE. IS THAT RIGHT? YES. WE’RE GONNA GO
INTERNATIONAL FOR THE WHOLE
SEASON. WE HAVE BEEN INTERNATIONAL FOR
FINALES. UH, WE’VE GONE TO SINGAPORE AND MACAU AND EVERYWHERE ELSE, BUT THE
WHOLE SEASON IS OUTSIDE AMERICA. DON’T ASK ME WHERE YET. LET’S, LET’S COOK. LET’S LET’S
EAT. WHAT ARE WE MAKING THIS
MORNING? WE ARE MAKING THE HEALTHIEST
DISH POSSIBLE. SO I’M GONNA MAKE A SAUCE AND
IT’S A BALINESE BAKED FISH. I
FIRST HAD DISH WHEN I WAS IN BALI OVER 20
YEARS AGO. AND IT’S SO SIMPLE AND THE
REASON I LIKE IT IS BECAUSE IT’S
VERY LOW EFFORT. YOU’LL SEE THAT IT’S VERY HEALTHY, IT’S
VERY HIGH PROTEIN AND IT’S EASY
TO MAKE. YOU KNOW, PEOPLE ALWAYS ASK ME
HOW I STAY LEAN. YOU KNOW, WHEN I DO ALL THIS
EATING ON TOP CHEF, IT’S NOT
EASY, BUT IT’S EATING LIKE THIS. THAT HELPS AFTER I FINISH. SO
WE’RE GONNA START WITH ONIONS IN THE BLENDER AND TO THE
ONIONS. WE’RE GONNA ADD GARLIC, GINGER A LITTLE BIT OF TAMARIND PASTE.
NOW, TAMARIND PASTE IS
WONDERFUL. YOU CAN GET IT AT ANY GOOD
SUPERMARKET. IT’LL LAST IN YOUR
PANTRY. IT’S GONNA ADD LIKE A, A TART
AND SWEET TANG TO IT. ALSO, I’M ADDING TOASTED SESAME
OIL AND CUMIN POWDER POWDER AND A LITTLE SALT TO
TASTE. THAT IS REALLY IT. AND ABOUT TWO OR THREE
TABLESPOONS OF WATER. GO AHEAD.
WE’LL MIX THAT UP. YOU’RE GONNA MIX THAT UP. I’M NOT GONNA DO IT BECAUSE OF
THE NOISE, BUT THIS IS WHAT IT
LOOKS LIKE. AND WHAT KIND OF FISH ARE WE
USING HERE? WE’RE USING RED
SNAPPER. BUT HONESTLY, YOU COULD USE COD,
YOU COULD USE FLOUNDER ANY WHITE FISH. THIS IS SO EASY AND THEY’RE ALREADY DIGGING IN
OVER THERE. WHAT’S WHAT’S THE
VERDICT? IT GOT A LOT TO IT. YOU LOVE THE UM AND THEN I, ALL I’M DOING IS POURING THIS
AND THIS IS GOING TO GO INTO AN OVEN AT 350 DEGREES FOR 20 OR
25 MINUTES AND THAT’S ALL. AND THEN FOIL OIL, IT COVERED AND THEN WHEN IT’S DONE, I KNOW IT
DOESN’T LOOK VERY APPETIZING,
BUT IT’S SO DELICIOUS. ALL YOU’RE GONNA DO IS TAKE FRESH MINT AND GARNISH AND A LITTLE BIT OF LEMON JUICE. AND THIS HAS
LITERALLY LIKE LESS THAN 250
CALORIES. AND YOU’RE GONNA, IT WITH CHOY. I AM I COOKING BOK CHOY
INTIMIDATED. WHY? I DON’T KNOW.
IT’S PROBABLY A VERY GOOD, SO GOOD. YOU WANT TO GET BOK CHOY AND YOU JUST WANNA QUARTER
IT LIKE THIS, DEPENDING ON THE
SIZE. YOU CAN CUT IT SMALLER AND ALL WE’RE GONNA DO IS DUMP
THIS BOK CHOY AND BLANCH IT LITERALLY FOR 90 SECONDS AND YOU BLANCH IT SO THAT IT COOKS EVENLY AND YOU
DON’T GET WEIRD SPOTS WHEN
YOU’RE SAUTEING IT, BUT YOU DON’T WANT TO COOK IT
FOR THAT LONG. LIKE THIS IS GONNA COOK FOR
LITERALLY 90 SECONDS, TWO
MINUTES AND THEN YOU TAKE IT OUT. YOU DON’T EVEN HAVE TO. I MEAN, LOOK IF IT’S A WEEK
NIGHT AND THE KIDS ARE HUNGRY
AND YOU GOTTA GO, DON’T WORRY ABOUT A MERCY. YOU’RE NOT IN A RESTAURANT, IT’S
GOT A LITTLE KICK. SO THIS IS WHAT IT LOOKS LIKE WHEN
IT’S BLACK. ABOUT 90 SECONDS. I HAVE BUTTER MELTING HERE. THIS IS SO EASY AS
WELL. AND AGAIN, ALL I’M DOING IS
ADDING SOME ASIAN INGREDIENTS TO
IT, WHICH IS THE TOASTED SESAME OIL. WHAT’S EMERGING SOY SAUCE? WELL, IT’S
GONNA GO WITH THAT FISH, RIGHT? ONIONS. NO ONIONS. SORRY, THAT WAS
GARLIC. THAT WAS GINGER AND A LITTLE BIT
OF RED CHILI. IT’S REALLY GOOD. YEAH. AND THEN YOU JUST SAUTEED
THIS UP. AND, I MEAN, I LITERALLY MADE IT IN REAL
TIME. I MADE THIS WHOLE MEAL IN REAL
TIME EXCEPT FOR THE 20 MINUTES
THAT THE FISH TOOK. THAT’S HOW EASY IT IS. IT’S
REALLY GOOD. I LOVE IT. I LIKE THE FLAVORS. I LIKE TO DO THIS RECIPE. WE DON’T COOK A LOT. SHE SHOWS I HAVE CONFIDENCE I CAN DO THIS. I CAN EAT A WHOLE PLATE OF THAT
BOX. THANK YOU. CONGRATULATIONS. BY THE WAY. THANK YOU. FOLKS WHO TUNE IN TONIGHT FOR
THE FINALE. WHAT CAN THEY
EXPECT? YES, THEY CAN EXPECT A LOT. WE HAVE THREE CONTESTANTS WHO
ALL HAVE DIFFERENT STYLES OF COOKING AND WE’RE IN
TUCSON, WHICH IS A UNESCO FOOD HERITAGE
SITE. SO I’M VERY EXCITED. I LOVED IT. THAT’S MY HOME. SO NICE. THANK YOU SO MUCH AS ALWAYS. CONGRATULATIONS. FOOD SUMMER DOES NOT HAVE TO BE
ALL BURGERS AND HOT DOGS, YOU
KNOW, AND IT CAN STILL BE DELICIOUS. IF YOU ARE LOOKING TO BRING MORE
VEGGIES INTO THE ROTATION, YOU’RE IN LUCK ALL THE WAY FROM
THE BUTCHER CLUB AT PALM BEACH
IS PGA NATIONAL RESORT. WE’VE GOT TOP CHEF SEASON 13
WINNER JEREMY FOR, WITH SOME VEGGIE
RECIPES TO SPICE UP THE DINNER.
HI, GOOD MORNING. I GUESS WE SHOULD. I’M ALL RIGHT. THAT IS. NOW, LOOK, I’M A LITTLE BECAUSE I’M A CARNIVORE BUT THIS
ALL LOOKS DELICIOUS. BUT ALL THIS GOES WITH CARNIVORE
STUFF. OK. GOOD. SO, THIS IS ONE OF MY FAVORITE
DISHES FROM THE BUTCHER’S CLUB
AT PGA. AND WE BASICALLY TAKE THESE
BEAUTIFUL SWEET VIDALIA ONIONS AND WE PUT THEM IN A POT SKIN ON
SKIN AND WE HAVE A LITTLE BIT OF
MILK WATER IN THERE. SOME AROMATICS SUCH AS THYME, A
LITTLE ROSEMARY, SOME BLACK
PEPPERCORNS, BRIGGS AND ALL. UH YEAH. HOW EASY CAN THAT BE? I
MEAN, I’M INTO THE EASE OF THAT. AND THE REASON WE DO THIS IS
BECAUSE WE’RE, WE’RE BASICALLY POACHING THE
INSIDE OF THE ONION SLOWLY. SO WE’LL BRING THIS UP TO A BOIL
AND LET IT COOK FOR LIKE FIVE OR
SIX MINUTES AND THEN WE’LL JUST CHECK IT BY,
YOU KNOW, PULLING IT OUT AND
DOING A LITTLE SQUEEZE. AND WHAT DO YOU WANT IT TO BE
KIND OF SOFT? JUST A LITTLE
SOFTER THAN A RAW ONION. SO LIKE 5 TO 7 MINUTES. ALL
RIGHT. WE GOT OUR TASTERS OVER
THERE, YOU KNOW. OK. SO NOW WHAT HAPPENS? SO
BASICALLY, NOW WE TAKE OFF THE
ROOT END WITHOUT TAKING OFF MY FINGER, RIGHT. YOU NEED THOSE AND THEN WE JUST PULL THE CENTER
OUT. SO IT’S REALLY, REALLY EASY
ONCE IT’S SOFT TO PULL THIS OUT, RIGHT. TAKE
OFF THE OUTSIDE BECAUSE WE’RE GONNA, THERE WE GO. I KNOW. RIGHT. SO WE’LL PULL ALL THESE LAYERS
OFF AND LEAVE THE OUTER TOO AND IF YOU’RE GONNA MAKE IT LOOK
COOL, YOU LEAVE A LITTLE TOP ON THAT. OK. AND THEN WE’RE GONNA STUFF
IT WITH THIS, LIKE POTATO SALAD. SO, SO IN HERE IS A LITTLE BIT
OF HORSERADISH, SOME HEAVY CREAM
POTATOES, YOU KNOW, A LIGHT LUNCH. YEAH, I KNOW. MY GOODNESS. WE
DIDN’T SAY IT WAS A LOW FAT. WE JUST SAID IT WAS A
VEGETARIAN. WE JUST SAID IT WAS
GONNA BE EASY AND FUN STUFF. OUR GUAN HERE. YEAH. OH MY GOD. HE WOULD SAY I ACTUALLY LEARNED THIS FROM MY
MENTOR, DEAN MAX TAUGHT ME THIS
YEARS AND YEARS AGO. IT’S A BEAUTIFUL RECIPE. OK? NOW, WHAT DO WE DO? SO NOW THAT THAT’S STUFFED IN
THERE, ARE YOU TRYING TO STUFF
SOME? WELL, I FEEL LIKE THIS GUY NEEDS
TO BE STOPPED. I DON’T WANT TO WASTE MY TIME
HERE. OK? I MEAN, I DON’T WANT YOU TO, YOU
KNOW, WASTE THE ONION, NOT MY TIME. I MEANT TO SAY I
DON’T WANT TO WASTE THIS
BEAUTIFUL ONION. I HAVE ALL THE TIME IN THE
WORLD. OK? I LOVE IT. ALL RIGHT. LET’S DO IT. SO THEN
WHAT WE, SO THEN WE JUST POP THIS THING
IN THE OVEN. LET IT GET ALL CRISPY AND
DELICIOUS LIKE THAT. IS IT? SO YUMMY. YOU GUYS, THIS IS SO YUMMY FUN, RIGHT? LIKE THERE’S NO, BUT YOU NEVER HAD YOUR TOD. YEAH. OK. COOL. AND THEN WE BAKE THAT OFF
AND WE ROAST IT. IT CAN MOVE ON AND THEN YOU CAN
SERVE IT WITH THIS CREAM
SPINACH. SO HOW DO WE MAKE THAT? YES. THE CREAM SPINACH IS MY
CLAIM TO FAME. UH AT THE BUTCHER’S CLUB IN PGA.
THIS IS OUR TOP SELLING DISH. EVERYONE LOVES THIS DISH. IT’S
AMAZING. EVEN A SOUTHERN SEED IN MY OTHER
RESTAURANT IN SOUTH BEACH. WE
RUN THIS DISH. SO EVERYONE’S HAD CREAM SPINACH,
RIGHT? SO SIMPLE SHALLOT FROM THE BOX TO BE HONEST. NO, I WON’T COME TO YOUR HOUSE AND
COOK IT FOR YOU. I’M GONNA LEARN FROM YOU. OK? SO WHAT ARE WE SAUTEING
THERE? SO THAT’S SHALLOTS GARLIC
AND ONION, RIGHT? SO YOU GET THAT NICE BASE, WHICH IS KIND OF LIKE THE BASE
FOR MOST CREAM SPINACH IS RIGHT? WE’RE ADDING A LITTLE FLOUR,
WE’RE ADDING A LITTLE, THIS IS A RULE OK? YOU’RE HIGHER. SECOND FRENCH
WORD. OK? UH AND THEN WE COOK THAT OUT FOR
LIKE FIVE MINUTES AND CRUMBLY DRY AND CRUMBLY UNTIL WE GO, WE ADD THE HEAVY CREAM AND LET
THAT COOK FOR A LITTLE WHILE. WHAT MAKES OUR SO COOL THOUGH?
RIGHT? SO TYPICALLY YOU HAVE YOUR
SPINACH IN YOUR CREAM, WHICH IS THIS COOKED DOWN AND YOU ALREADY COOKED YOUR
SPINACH. WE ALREADY COOKED OUR SPINACH IN
BOILING WATER, SHOCKED IT IN ICE
WATER. SO WE KEEP THAT BEAUTIFUL GREEN
COLOR. BUT WHAT MAKES IT FUNKY AND COOL IS TARRAGON BASIL AND DILL GIVE YOU THIS. SHE KNOWS. I MEAN WE’RE ABOUT TO BE
FINISHED OVER. OH MY GOD. WAIT A MINUTE. YOU TAKE THESE HERBS AND YOU
JUST PUT THEM IN THE BLENDER,
THE FOOD PROCESS. YES. AND THEN ALSO ICE IT. SO
YEAH. SO I FORGOT TO TELL YOU GOT ICE
IT BEFORE YOU BLEND IT THAT WAY. IT DOESN’T CONTINUE TO TURN
BROWN. DO YOU WANT A NICE BREAK? GREEN SPINACH LIKE THIS? WE’RE
GONNA PUT ALL THESE SPECIFICS. YOU’RE GONNA SHARE THIS RECIPE. THE SECRET HAS BEEN REVEALED. SO YOU GUYS HAVE A KIT. SO IT’S NOT TOO SOUPY. IT’S GOT PERFECT TEXTURE. THE RIGHT AMOUNT OF FLOUR INTO
YOUR HEAVY CREAM MIX. THAT’S WHAT’S GONNA GIVE YOU THE
PERFECT CONSISTENCY. SO I ALWAYS LIKE A LITTLE BIT MORE
JUST IN CASE. SO IT DOESN’T GET
TOO RUNNY, RIGHT? THIS IS AMAZING. I’M GLAD YOU’RE ENJOYING. YOU’RE
COOKING IT UP. AND THEN HERE’S A
DUMB QUESTION. DO YOU THEN PUT IT IN THE OVEN
AFTER THIS STEP? YES. IF YOU WANT TO, YOU COULD SERVE
IT HOT OUT OF THIS POT RIGHT
HERE ONTO A DISH. BUT I LIKE, I LIKE THESE LITTLE
CASSEROLE DISHES. YOU GET IT
REALLY HOT, YOU KNOW. AND THEN DOES IT LIKE BROWN OFF ON
THE TOP OR SOMETHING? COULD YOU PUT A LITTLE CHEESE ON
TOP? YOU COULD PUT A LITTLE,
HEY, YOU KNOW WHAT? LET’S PUT SOME CHEESE ON TOP. OH YEAH. AND THEN YOU BAKE IT OFF
BAKE IT OFF A LITTLE BIT, IT OFF TO PUT THE BROILER ON THE
BROILER. WE’RE TALKING. SO, WHAT’S HAPPENING? I MISS THE MEAT. I’M ABOUT TO ASK YOU. DOES ANYONE
KNOW THAT ONION WAS INSANE. I’VE NEVER HAD ANYTHING LIKE IT. IT’S SUCH A FUN REITERATION OF
OUR CLASSIC, FAVORITE TWO
THINGS. RIGHT. GRATON CREAMY SPINACH, BUT JUST DONE A
LITTLE DIFFERENTLY. RIGHT. SAY AGAIN. CHEF JEREMY. THANK YOU SO MUCH. IF YOU WANT TO FIND THESE
RECIPES AND A LOT MORE GO TO
TODAY.COM/FOOD KWAME UNI, A JAMES BEARD AWARD WINNER. YOU MAY HAVE SEEN HIM AS BOTH IN
A CONTESTANT AND RECURRING JUDGE
ON TOP CHEF. HE’S ALSO BY THE WAY, OPEN FIVE
RESTAURANTS ALL BEFORE TURNING
30 AND NOW HE’S OUT WITH A FOLLOW
UP TO HIS ACCLAIMED MEMOIR. IT ACTUALLY IS HIS FIRST
COOKBOOK. IT’S FANTASTIC. IT’S CALLED MY AMERICA RECIPES
FROM A YOUNG BLACK CHEF KWAME. SO GOOD TO SEE YOU. NOW, I I’M SO CURIOUS ABOUT HOW
YOU IN THIS BOOK HAVE TAKEN YOUR
WHOLE HISTORY, LIKE FROM NIGERIA TO THE
CARIBBEAN TO LOUISIANA TO THE
BRONX. AND HOW HAD THIS BOOK HAS BEEN
JUST BASICALLY YOUR LIFELINE? FOR SURE. YOU
KNOW, IT’S MY VERSION OF WHAT I FOUND AMERICAN CUISINE AS A
KID. WHEN YOU’RE A KID, YOU’RE NOT ASKING LIKE WHAT
ETHNICITY IS THIS WHEN YOU’RE
EATING FOOD. I KNOW I’M IN AMERICA AND I’M
EATING SOMETHING. SO THAT WAS
AMERICAN FOOD TO ME. SO IT SHOWS A LEXICON OF HOW
DIVERSE AMERICAN. WHAT DO YOU REMEMBER ABOUT BEING
IN LITTLE JAMAICA IN THE BRONX EATING FOOD THAT YOU’RE
ABOUT TO MAKE FOR US TODAY? CHICKEN. I REMEMBER SITTING ON THE SIDE OF THE ROAD
WITH MY FATHER GETTING JERK
CHICKEN OUT OF A BARREL UM AND GETTING
SAUCE ALL OVER MY FACE. WHAT IS JERK SAUCE? WHAT IS
JERK? SO UH JERK SAUCE, YOU KNOW, IT STARTED AS AN ACT OF LIKE
PRESERVATION BUT IT’S UH IT’S A SAUCE THAT HAS SO MANY
DIFFERENT LAYERS OF FLAVOR. UM IT, IT STARTS WITH THE
MARINADE AND YOU MARINATE THIS,
THIS CHICKEN OR PORK OR, OR VEGETABLES IN THIS SAUCE AND, AND THEN IT’S SMOKED. LET’S GET TO IT. SO THE, THE
JERK SAUCE I ALWAYS RECOMMEND
MAKING THIS FROM SCRATCH. SO I HAVE A PEPPER SAUCE HERE.
IT’S PRETTY MUCH A SCOTCH BONNET
PUREE. UM WE HAVE THYME, WE HAVE UM A LITTLE BIT OF TAMARIND. WE HAVE SCALLION, GINGER GARLIC AND SOY SAUCE AND
THEN ALL SPICE CINNAMON AND BAY
LEAF AND CLOVE. WE’RE GONNA PUT THAT IN THE
BLENDER ACT LIKE THIS. BLENDERS IS GOING TO DO THAT. WELL, THEN THE, THE SAUCE COMES
OUT LIKE THIS. SO I LIKE IT IN LIKE THE
BARBECUE SAUCE FAMILY. UM NO, BUT YOU CAN MAKE A
BARBECUE SAUCE, WHICH WE’RE
GONNA DO NOW. SO WE HAVE GINGER AND GARLIC AND
ONION SWEATING. YOU KNOW, YOU ADD SOME KETCHUP
TO THIS, YOU ADD SOME BROWN
SUGAR AND THEN YOU ADD YOUR JERK PASTE
AND THEN YOU LET THIS SIMMER FOR ABOUT 30 MINUTES
UNTIL IT GETS NICE, DEEP AND DARK LIKE THIS. I WAS SAYING WHEN I WENT TO, UH,
SPRING BREAK ON MTV, WE FLEW TO MONTEGO BAY AND THERE
WAS, THE WEATHER WAS SO BAD. I HAD TO DRIVE TO THE GRILL AND, UH, WE STOPPED ON THE
STREET ALONG THE WAY AND I HAD
MY FIRST JERK CHICKEN. IT’S LIKE A CULINARY THING. I’LL
NEVER FORGET. REAL JERK. IS IT A STREET FOOD
IS? YEAH, IT’S ACTUALLY, IT’S
ACTUALLY A STREET FOOD. UM, THERE’S A LOT OF HISTORY IN
IT AND THAT’S THE BEAUTIFUL
THING ABOUT MY AMERICA. IT GETS INTO THE HISTORY OF THE
DISHES AND WHY THEY STOOD THE
TEST OF TIME. SO YOU GOT YOUR JERK BARBECUE.
YOU CAN BLEND IT IF YOU WANT,
UM, TO MAKE IT SMOOTH. I LIKE MINE A LITTLE BIT CHUNKY. THE DIFFERENCE BETWEEN MY JERK
CHICKEN RECIPE IS I LIKE TO
BRINE THE CHICKEN. I LIKE TO INFUSE THE FLAVOR DEEP
INTO IT. SO LIKE AN OVERNIGHT BRINE SORT
OF THING. OVERNIGHT BRINE. UH, YOU HAVE YOUR FLAVORS OF
YOUR JERK UH, PASTE IN THE BRINE
AS WELL AND THEN YOU’LL MARINATE IT, THROW IT ON THE GRILL. WE’RE IN THE STUDIO. I LIKE TO
OUTSIDE COOK THIS THOUGH BECAUSE YOU GOTTA ADD SOME SMOKE
TO IT. YOU KNOW, WHAT KIND OF
WOOD CHIPS DO YOU LIKE? I LIKE TO USE PIMENTO WOOD. I’VE NEVER HEARD OF THAT. THAT, THAT, YOU KNOW, GROWS ALL
SPICE BERRIES. SO YOU ACCENTUATE
THOSE FLAVORS. LET’S SEE. OUR LITTLE CHEFS OVER
THERE. WHAT DO YOU THINK OF THE
JERK CHICKEN ARE ALMOST, ARE YOU SERIOUS? COME ON. YOU KNOW WHAT’S INTERESTING? A LOT OF TIMES JERK CHICKEN,
IT’S JUST, IT’S TOO WET, THERE’S
TOO MUCH JERK SAUCE. YOURS IS PERFECT BECAUSE JUST A
LITTLE BIT AND IT GIVES YOU THAT HIT, YOU
KNOW, WHEN YOU DO IT PROPERLY, LIKE
IT’S SUCH A REFINED DISH, YOU
KNOW IT PROPERLY. WHAT ARE THE
COOKING TIPS ON THE CHICKEN? HOW
DOES IT DIFFER FROM? YOU GOTTA SMOKE IT? YOU KNOW, YOU GOTTA COOK IT IN
THE GRILL, YOU GOTTA LET IT
MARINATE, YOU GOTTA MAKE YOUR JERK
SEASONING FROM, FROM SCRATCH AND THAT’S HOW YOU BUILD THOSE
LAYERS OF FLAVOR. THIS IS WHAT YOU’RE GONNA MAKE IT, BUT WE HAVE TO PLUG THE FAMILY
REUNION BECAUSE IT’S WHAT IT IS. SO THE FAMILY REUNION IS THIS UH
YOU KNOW, FOUR DAY FOOD FESTIVAL AT THE
SALAMANDER RESORT AND SPA. WE GET SOME OF THE BEST CHEFS TO
GET IN THE COUNTRY AND FOOD
PROFESSIONALS AND, AND ENTERTAINERS AS WELL. SO UM IT’S, IT’S REALLY EXCITING
TICKETS DROP TODAY EVERYBODY. I WANNA SEE ALL OF YOU AT THE
FAMILY REUNION. WHAT IS THE SIDE DISH, BY THE
WAY, THE SIDE DISH IS SAUTEED
CABBAGE AND CARROTS. HOW’S THAT GUYS? I MEAN, ARE YOU KIDDING? AMAZING. YOU KNOW WHAT WE NEED, WE NEED
RUM PUNCH. WELL, CONGRATULATIONS ON
EVERYTHING, MAN. LOOKING FORWARD TO THE FAMILY
REUNION, THE BOOK IS BEAUTIFUL,
TOO GREAT, WRITING GREAT RECIPES AND
THIS LOOKS DELICIOUS. SO THERE’S A GOOD LESSON ON JERK
CHICKEN KWAME. THANK YOU. THAT
RESCUE. BY THE WAY IS ON OUR WEBSITE
TODAY.COM/FOOD AND FOR THE
COOKBOOK, CHECK OUT TODAY.COM/SHOP. IT IS AWESOME. DARELL MADE A NAME FOR HERSELF
COMPETING IN THE LONG JUMP AT
THE SYDNEY OLYMPICS. LOOK AT HER BACK IN 2000 AND THE NEXT YEAR SHE WON GOLD AT
THE INDOOR WORLD CHAMPIONSHIPS
BEFORE SHE TORE HER AC L AND DECIDED TO
TURN TO ANOTHER PASSION, WHICH WAS COOKING. WELL, AS A CHEF, DAWN’S BEEN
NOMINATED FOR A JAMES BEARD
AWARD, A FINALIST IN SEASON 18 OF TOP
CHEF AND SET TO OPEN HER RESTAURANT LATE AUGUST
IN HOUSTON LATER ON THIS YEAR. BUT FIRST SHE’S HERE TO SHOW US HOW TO EAT LIKE AN OLYMPIAN.
HI, DON. GOOD MORNING. GOOD
MORNING, GOOD MORNING. I MEAN, I GUESS YOU’RE JUST A
STAR AT EVERYTHING YOU TRY. I MEAN, I’VE BEEN TOLD TO DO THE
BEST THAT I CAN IN EVERY
ENDEAVOR. SO IT LIKE YOU DO. WELL, YOU ARE
NOT OLYMPIANS AT ANYTHING EXCEPT FOR EATING. YEAH, WE ACTUALLY EXCEL AT THAT. SO WHAT WE WANT TO START THE DAY
WITH BREAKFAST, YOU SAY THERE’S THREE THINGS WE
HAVE TO HAVE EVERY SINGLE DAY. UM, SO I LIKE TO SAY THAT YOU
SHOULD HAVE SOME NUTS FOR, FOR REALLY RICH PROTEINS UM AND
NICE PROTEINS AND GOOD FATS, YOU
KNOW, FOR YOUR BODY UM RAW FRUIT AND UM AND SOME GRAINS THAT ARE
ALSO RICH WILL HELP YOU. THIS IS A CHOCOLATE
GRANOLA, GRANOLA AND CHOCOLATE SORT OF FUN ON, ON VANILLA YOGURT OR
YOU KNOW, AND YOU KNOW, ON TOP OF A MAYBE LIKE A LITTLE
CHIA C BOWL OR SOMETHING LIKE
THAT. BEAUTIFUL. YEAH. AND THEN THIS IS A POWER
SMOOTHIE. THIS POWER SMOOTHIE IS FILLED
WITH PROTEIN ANTIOXIDANTS AND GOOD FUEL FOR YOUR WORKOUT IN
THE MORNING. UM AND IT’S A GOOD GRAB AND GO
LIKE BREAKFAST. UH THE, THE YOU KNOW THAT YOU
CAN TAKE TO THE TRACK WITH YOU
WHEN YOU RUN WITH A BANANA, SOME BANANA BEARING DATES, UH BLUEBERRIES AND UM AND ALMONDS LOVE IT. IT’S
DELICIOUS. YOU USE THE PROTEIN AND THEN AVOCADO
YOU SAY START YOUR DAY WITH SOME
GOOD FAT. EXACTLY. SO IF YOU ARE A SAVORY BREAKFAST
PERSON, UM THIS IS A WAY TO GO AS WELL
BECAUSE YOU HAVE SOME NICE
PROTEIN FROM THE, THIS IS A CHILI PASTE WITH UM
ALMONDS IN IT. AND I SWEAR BY THIS, THAT’S THE TRADER JOE RED CHILI. YEAH. YEAH. YEAH. AND THEN YOU ADD A LITTLE BIT OF
ALMONDS IN THERE AND THEN YOU HAVE SOME
PROTEIN PACKED BREAKFAST FOR YOURSELF WITH A, WITH A LITTLE, HAVE A LITTLE ACA. NOW ONCE WE MOVE TO LUNCH, ONE OF THE THINGS WE, WE NEVER
HAD WHEN WE WERE IN TOKYO WERE
SOME GREENS. I HAVEN, I HAVEN’T EATEN ANYTHING GREEN
IN THREE WEEKS. WELL, I’M GONNA HELP YOU OUT
WITH THAT BECAUSE WE ALL NEED
THEM. RIGHT. UM, SO HERE WE HAVE, UM, A
VITAMIN, RICH SALAD, UM, WITH,
UM, GREAT ANTIOXIDANT QUALITY. IT’S ALSO BECAUSE IT’S
A TURMERIC AND VINEGAR DRESSING. I MEAN, GINGER DRESSING AND, UM, WHAT YOU’LL DO IS
YOU’LL, WE’RE GONNA TOP THIS OFF A
LITTLE BIT. UM, UM, THIS IS A VERSATILE
DRESSING. YOU CAN USE IT ON
CHICKEN OR FISH, YOU KNOW, SEEDS, SEEDS ARE ALSO LIKE RICH, RICH
FAT, GOOD FAT FOR THE BODY. AND
UM AND ALSO SOME FIBER, FIBER THAT, THAT LOOKS SO GOOD. THANK YOU. THANK YOU. SORRY. AND
FOR DINNER, YOU SWEAR THIS CHUTNEY. THIS IS, YEAH, THIS IS A GO TO CHUTNEY. IT IS TRINIDAD IN UM AS FAR AS CULTURE IS
CONCERNED, BUT YOU CAN ALSO PUREE AND MAKE
IT INTO A GLAZE THAT IS FUNCTIONAL FOR LIKE
ROAST AND THINGS LIKE THAT. WHAT WE DID HERE WAS WE JUST USE
IT AS A CHUTNEY OR A RELISH ON
THIS CHICKEN. IT’S CALLED COACHELLA. IT’S MADE, IT’S A
LITTLE BIT SPICY. IT’S MADE WITH
MANGOES AND GINGER. THIS, I’M CHAR MASALA, WHICH IS A LOVELY GARLIC AND EVERYTHING LIKE THAT. THANK YOU SO MUCH. FIND THE RECIPES AT
TODAY.COM/FOOD AND SHE’S BACK ON
THE THIRD HOUR TO TELL US HOW TO TURN AN ATHLETE’S
CHEAT MEAL INTO A BREAKFAST OF
CHAMPIONS. OH, BY THE WAY OF CHAMPIONS. OUR CHAMPION WEATHER PERSON
DYLAN DREYER. YEAH, WE HAVE A SPECIAL BUBBLY. YOU GET CIDER. SO THANK YOU FOR THE CIDER. YOU HAVE APPLE CIDER AND THEY BRING IN 40. YOU’RE ONLY 40. I SAY HAPPY BIRTH TO YOU. HOW OLD ARE YOU, HANO? ARE YOU? 21? NO, YOU BETTER. NO,
NO. IS JUST A BABY. LOVE YOU GUYS. SO THERE WE GO. YEAH, LIKE LIKE THEY NEED A
REASON TO DRINK IN TOKYO. I KNOW SO WE THOUGHT NICHOLAS HO WOULD
LIKE TO STICK AROUND. PLUS HE SAID HE’S NEVER HAD A
POP OVER. SO WE’VE GOT GAIL
SIMMONS OUR CULINARY AS YOU KNOW IT AS A THAT’S
RIGHT, FOOD WRITER, PERMANENT
CHEF JUDGE ON TOP CHEF. NOW IN ITS 20TH SEASON, 16 FORMER COMPETITORS FROM ALL
AROUND THE WORLD HEAD TO LONDON FACING OFF FOR THE ULTIMATE
WORLD ALL STARS TITLE JAIL. JOINING US NOW TO MAKE A
TRADITIONAL SUNDAY ROAST USING LAMB GAIL. GOOD
MORNING, GOOD MORNING. YOU GUYS. THAT’S RIGHT. SO, SO LONDON TOP CHEF, THIS IS THE FIRST TIME IN 20
SEASONS THAT WE DID OUR ENTIRE
SEASON OVERSEAS. WE LIVED IN LONDON FOR TWO MONTHS SHOOTING OVER THE
SUMMER AND FALL. WONDERFUL. IT WAS WONDERFUL. AND MOST OF ALL I HAVE TO LIKE,
I, I LOVE BRITISH FOOD. I THINK
IT GETS A BAD RAP. BUT FIRST OF ALL, LONDON IS AN
INCREDIBLY GLOBAL CITY, BUT I REALLY LOVE. WHAT WAS THE SUNDAY ROAST IS A TRADITION, ISN’T IT? AND I’M VERY EXCITED ABOUT THAT AND IT REALLY GOES WELL WITH
EASTER OBVIOUSLY COMING UP OR PASSOVER OR WHATEVER YOU MAY
BE CELEBRATING RIGHT NOW. UM THIS TIME OF YEAR SPRING. SO I
DECIDED USUALLY IT’S DONE WITH
THE BIG BEEF FROZEN. I’M MAKING A LEG OF LAMB. SO THIS IS A BONELESS BUTTERFLY BONELESS. AND CAN YOU ASK YOUR BUTCHER TO GET
THIS? ABSOLUTELY. IT’S VERY STANDARD. AND I’M GONNA START WITH MAKING
THE MARINADE FOR IT. SO YOU’RE DOING MINT WHICH
USUALLY PEOPLE UH PAIR IT WITH LAMB. EXACTLY. IT
GOES SO WELL, I’M USING LOTS OF
FRESH MINT. I’M GONNA THROW IT IN A BOWL
WITH LEMON JUICE AND ALL. YOU’RE
GONNA HELP ME OUT HERE. SO IN THE BOWL, I’M GONNA DUMP,
YOU CAN DUMP IN LEMON ZEST GARLIC AND A LITTLE
ALEPPO PEPPER. YOU CAN USE JUST CHILI FLAKES IF
YOU HAVE, LET’S SEASON IT OUT.
IS THAT SPICY? THEY ARE SPICY BUT ALEPPO HAS A
BEAUTIFUL MELLOW CHILI FLAVOR. AND THEN ALICE. DO YOU WANNA
WHISK? I’M GONNA POUR IN SOME
OLIVE OIL. I GOT SALT. THIS IS ABSOLUTELY DELICIOUS.
OH, GOOD. I’M GLAD YOU LIKE WHEN IT’S HOT. ESPECIALLY TO POP
OVER WHICH NICK YOU WILL KNOW AS
YORKSHIRE PUDDING. IS IT, IS IT THE SAME?
ESSENTIALLY? EXACTLY THE SAME? BUT THEY JUST CUT THEM IN THESE
CRAZY TINS THAT WILL GET TO IN A MINUTE INSTEAD OF IN
ONE BIG DISH. OK, SO YOU’VE GOT YOUR, YOUR
MARINADE. SO I’VE GOT MY MARINADE NOW,
POUR IT OVER MY LEGOLAND BUT NOT
ALL OF IT. SAVE A LITTLE BIT OF IT, WHICH
WILL ACT AS THE EXTRA SAUCE
LATER. THAT’S GORGEOUS. THANK YOU VERY MUCH. YOU’VE DONE
THIS BEFORE. AND HOW LONG DO YOU LET IT SIT
IN THE MARINADE? AT LEAST FOUR HOURS? YOU CAN PUT IT IN THE FRIDGE, YOU CAN
LEAVE IT OVERNIGHT AND COOK IT
THE NEXT DAY. IF YOU WANT, YOU’RE GONNA TOSS
IT AROUND AND MAKE SURE THAT
IT’S NICE AND COATED. LEAVE IT, COVER IT AND THEN
YOU’RE GONNA TAKE IT OUT, PAT IT DRY AND THROW IT RIGHT ON
A VERY HOT. YOU DID, YOU LET THE, THE MEAT GET
TO LIKE ROOM TEMPERATURE BEFORE
YOU, IF YOU WANNA TAKE IT OUT AT
LEAST 45 MINUTES AND ACTUALLY YOU WANNA SEASON IT BECAUSE
THERE’S NO SALT IN THAT
MARINADE. BUT WE’LL DO THAT AS WE GO, UM, SEASON WITH SALT AND PEPPER. IF YOU WANT IT PADDED DRY AFTER IT’S AFTER IT’S COME
TO ROOM TEMPERATURE AND THEN
YOU’RE GOING TO LET IT COOK LAMB. DO YOU WANT A LITTLE
REDNESS INSIDE OR DO A LITTLE? BUT I FIND, AND THIS IS PERSONAL
THAT I LIKE STEAK THAT I LIKE REALLY
MEDIUM RARE, RARE, LIKE TOTALLY PINK INSIDE LAMB
CAN BE A LITTLE TOUGH FOR A
LITTLE CHEWIER. SO I LIKE TO COOK IT SLIGHTLY
MORE MEDIUM RARE. AND THEN I MAKE MY TOP OVER.
EXACTLY. SO, IN ONE B I FLOUR AND SALT IN THE OTHER
BOWL, I HAVE FOUR EGGS. I’M
GONNA WH WITH, I LIKE A LITTLE SYRUP. UNTRADITIONAL. BUT I’M
CANADIAN. THIS IS WHAT I WAS EXCITED ABOUT
BECAUSE I TOOK A BITE AND I LOVE
YORKSHIRE PUDDING. BUT THIS HAS GOT A NICE
SWEETNESS. THAT’S RIGHT. A
LITTLE BIT OF SWEETNESS. SOME MELTED BUTTER NICHOL. IT’S COOKED. SO HE’S
TAKING NOTES. I LOVE THAT. I LOVE THAT. I FEEL IT’S VERY, UM, IT’S SERENDIPITOUS THAT WE HAVE
A BRIT TO EAT MY, UH, MY SUNDAY
ROAST BUCKET WITH BEET FAT. BUT THIS
IS A, A, I’M USING MELTED BUTTER HERE. UM, AND THEN I’M JUST GONNA PUT
MY DRY INGREDIENTS WHISKED IN. IT’S LIKE A VERY MOIST. THAT’S EXACTLY IT. BUT WHEN THEY COME OUT OF THE OVEN, THEY’RE
ACTUALLY HUGE AS YOU SAW EARLIER. UM, THEY, AND THEY DEFLATE A BIT
BUT THERE’S SO MUCH I DON’T KNOW
ABOUT THE SHRINKAGE. JERRY. PRECISELY. ALL RIGHT. SO I MIX THAT ALL UP.
PUT IT IN A POURING TIN. NOW, HERE’S THE KEY TO
YORKSHIRE. PUTTING THE KEY TO
POP OVERS IS YOU WANT TO PRE
HEAT. THIS, THIS IS A FANCY POP OVER PAN.
YOU DON’T NEED IT. YOU CAN USE A
MUFFIN TIN, BUT YOU CAN SEE THAT THERE’S
ALREADY SIZZLING MELTED BUTTER AT THE BOTTOM BECAUSE I
PREHEATED IT, TAKE IT OUT OF THE OVEN AND
IMMEDIATELY WHILE IT’S STILL
HOT. POUR IN THREE QUARTERS OF THE WAY YOU DON’T WANT TO POP OVER BATTER. THAT’S RIGHT BECAUSE THEY GET, AND THAT’S, THAT IS THE NAME. UM SO YOU POUR IT IN AND THEN YOU PUT THESE IN THE
OVEN ABOUT 15 TO 20 MINUTES AT 4, 25 AND THEY COME OUT SO PUFFED UP
AND SERVE IMMEDIATELY. I MEAN,
ALREADY THEY HAVE, BUT THEY ARE AND DELICIOUS AND THEY GO WITH YOU AND THEN YOU HAVE THE EXTRA MUCH BETTER THAN THE CRICKET SAUCE. THIS IS, HOW’S MY SUNDAY ROAST? IS THIS THE BEST INTERVIEW
YOU’VE EVER HAD? IT? IT
CERTAINLY IS. I’M VERY HAPPY THE BAD TASTE OF THE CRICKETS
OUT OF THE NICHOLAS CAME TO PLAY. I LIKE
THAT. ALL RIGHT, GAIL. THANK YOU SO MUCH,
NICHOLAS. THANK YOU SO MUCH. AND
FOR THESE RECIPES. HEAD TO TODAY.COM/FOOD. OK. IF YOU’RE HAVING FRIENDS
OVER FOR CHRISTMAS AND CHRISTMAS
COCKTAIL, YOU’LL NEED SOME DELICIOUS
FINGER FOOD. WOW. SO WE CALLED UP ONE OF OUR FAVORITE
POSTERS WITH THE MOST IS ELIZABETH HIGH SCHOOL. SHE’S GONNA SHOW US THREE EASY
APPETIZERS THAT ARE ALWAYS A HIT
WITH EVERY PART. I DON’T WANNA SAY WHAT YOU JUST
CALL ME EVERYBODY. BUT WE HAVE A CHALLENGE FOR YOU GUYS
REAL QUICK BEFORE WE START THIS
COOKING SEGMENT. ELIZABETH HIGH SCHOOL IS ON
INSTAGRAM. WHAT, WHAT’S YOUR HANDLE? SO
IT’S ELIZABETH HIGH SCHOOL
OFFICIAL. OFFICIAL. OK? SHE ONLY HAS HOW MANY? AND THAT’S A LOT. THAT’S A LOT. WELL, CAN WE JUST SEE BY THE END OF
THIS SEGMENT? LET’S SEE HOW MANY FOLLOWERS. I MEAN, LOOK AT HOW CUTE THAT IT’S ADORABLE. SO MY CUTE FRIEND
JULIO, SHE HAS A HOLIDAY PARTY
FOR THE GIRLS. IT’S CALLED JOEY TO THE GIRLS
AND I, YOU KNOW ME RIGHT NOW
WITH JOEY, IT’S ALL ABOUT WHAT I’M WORKING
WITH. SO UM ANYWAY, SO IT’S SUPER
EASY. HORS D’OEUVRES. LOTS OF
FUN. WE’RE GONNA START WITH A
CHRISTMAS MARGARITA MARGARITA. I DID, YOU KNOW WE, WE KNOW YOU LOVE
MARGARITA AND SO ALL WE DID WAS ROSEMARY
STICK, A LITTLE CRANBERRY IN
THERE. AND THAT’S A FUN GARMENT. WHAT
KIND OF MARGARITA IS IT? SO, IT’S, UM, CRANBERRY JUICE,
ORANGE JUICE, LIME JUICE AND
SOME TEQUILA. THE CRANBERRY, WHICH MAKES IT LOOK. YEAH, I LOVE THAT. THEN WE HAVE THESE STUFFED
MUSHROOMS, WHICH I ADORE BECAUSE
THEY’RE SIMPLE. UM, THESE ARE GRAINS. YOU COULD USE A BUTTON MUSHROOM,
PULL OUT THE CENTER AND THEN
WE’RE GONNA GO, THESE ARE SOME OTHER ONES THAT
WE JUST CHOPPED UP. WE’RE GONNA PUT THEM IN OUR PAN
AND DO A LITTLE SAUTE. WE’VE GOT SOME ONIONS. WE ALSO
HAVE SOME RED PEPPERS, CREAM CHEESE. I MEAN, COME ON. AND THEN SAUSAGE, I MEAN, THAT GETS ALL THE FOOD. I PRETTY MUCH IN HERE. AND THAT’S WAS, LET’S ADD THAT TOO OYSTER. YOU CALL IT OYSTER OYSTER. THAT’S WHAT IT SHOULD BE CALLED.
IT SHOULD BE OYSTER. HAD CREAM CHEESE WITH, WITH
JELLY ON TOP AND PEPPER JELLY. AND THAT’S THE LAST TIME, THE LAST TIME I
DID IT, I ATE A WHOLE BLOCK. I
CANNOT EVEN TALK ABOUT IT. IT WAS, IT WAS TERRIBLE. OK. SO NOW WE’LL STUFF THEM AND THEN
THE GREAT THING IS YOU CAN MAKE
THESE AHEAD. YOU CAN ALSO TAKE THESE LITTLE
JOKERS AND FREEZE THEM. DO YOU COOK THESE OR YOU LEAVE
IT LIKE THAT? YEAH. SO ONCE THEY STUFF, THEN THEY’RE
GONNA INTO THE OVEN AND THEN WE’RE
GONNA COOK THEM FOR, I KNOW FOR
350 A 350 FOR ABOUT 5 TO 10 MINUTES. WITHOUT THE CREAM CHEESE. THAT
WOULD BE A FLOP. OH, YOU HAVE TO HAVE THE CREAM
CHEESE AND THEN IT ALSO MAKES A GREAT
DIP. YOU COULD JUST SERVE THAT
WITH TORTILLA CHIPS TOO. YES, MA’AM. NOW PECANS. WE LOVE OUR PECANS. THESE, THIS
IS ONE OF MY FAVORITE GIFTS TO
GIVE. YOU KNOW, JUST AS A LITTLE
HOLIDAY THING. THESE HAVE BEEN SOAKING IN MAPLE
SUGAR AND MAPLE SYRUP AND, AND WATER. AND THEN I HAVE SALT CAYENNE AND
UM, PAPRIKA. MIX IT UP. SHEET PAN. 350 BES. YES. BAKE THEM. SET A TIMER
PEOPLE. YOU’RE GOING, YOU’RE GONNA BURN
THEM, YOU’RE GONNA BURN THEM AND
THEY’RE EXPENSIVE. NUTS ARE EXPENSIVE Y’ALL. OK? NOW THEY ARE NOW NUTS ARE
EXPENSIVE. BUT THE BEST HOLIDAY DISH, IN MY
OPINION IS A BRIE CHEESE. YOU SAID WE’RE BRINGING IT BACK.
IT DIDN’T GO ANYWHERE. SO IT NEVER WENT ANYWHERE FOR
YOU. SO THIS IS FUNNY, I’M TAKING OFF THE TOP OF THIS
BRIE BECAUSE HONEY, WE’RE GONNA
STUFF IT AND THEN WE’RE GONNA WRAP IT AND IT IS GONNA BE DIVIDED. SO WE PULL IT OFF. NOW, THEN WHAT WE’RE GONNA DO IS
WE’RE GONNA ADD THAT HONEY. AND IT’S A PRALINE BRIE BECAUSE
WE KNOW NEW ORLEANS IS YOUR DRIZZLE IT D IT AND THEN WE’RE GONNA TAKE THOSE
SPICE PECANS AND YOU CAN USE ANY
NUT. YES, YOU COULD DO WALNUTS. COULD YOU USE IT? AND THEY DON’T
EVEN HAVE TO BE SPICED. THEY
COULD JUST BE TOASTED. NOW, ADD THAT. NOW, LET’S GET OUR SUGAR AND YOU’RE JUST GONNA KIND
OF PACK IT ON TOP THERE AND THEN, AND THEN JUST KIND OF
PRESS IT. NOW, WATCH WHEN WE’RE COMING OVER HERE AND THEN WE’RE JUST, THIS IS
PUFF PASTRY. SO, DO YOU SEE HOW EASY AND
DON’T GET NERVOUS? YOU KNOW, THERE WERE ALWAYS
THINGS BECAUSE I WASN’T LIKE
CLASSICALLY TRAINED, TRAINED. UM AND SO THERE WERE THINGS LIKE
PUFF PASTRY THAT I WOULD GO. WELL, I CAN’T DO PUFF PASTRY. HOW DO YOU BUY IT IN A BOX? AND THEN, AND THEN ALL YOU DO IS JUST A LITTLE WASH AND THAT’S GONNA GIVE US
THAT GORGEOUS COLOR. YOU’RE
GONNA PUT THIS INTO AN OVEN 350 DEGREES. THIS IS MY FAVORITE, YOU KNOW, JUST
TILL IT’S BROWN AND RUNNY AND
GOOEY AND FABULOUS. NOW, CAN I ASK A QUESTION? YOU
ARE NOT GONNA LEAVE THIS? CAN I ASK YOU SOMETHING FOR SOME REASON? WHENEVER I DO
THIS, THE TOP BURNS. AM I DOING
SOMETHING WRONG? OK. DID YOU PRE NUMBER ONE, PRE HEAT
YOUR OVEN? OK. PUT IT IN THE MIDDLE OF THE
OVEN. IF IT STARTS TO GET DARK, DON’T
PANIC. JUST COVER IT WITH
FORMULA AND KEEP COOKING IT. OK. OK. SO HOW MANY DID YOU HAVE
BEFORE? HOW MANY FOLLOWERS? THEY’RE ALMOST AT 16,000, WE’RE
GONNA GET 16,000. WE’RE GONNA KEEP IT GOING. 500 WE, NO, NO, WE GOT 800. LET’S KEEP
IT. WE GOT 800 ELIZABETH HIGH SCHOOL OFFICIAL. ELIZABETH HIGH SCHOOL. YOU GUYS, SHE HAS THE BEST
RECIPES. SHE’S HILARIOUS. SHE’S
SUCH A FUNNY. ALL RIGHT TO GET THESE RECIPES.
HEAD. TODAY.COM/FOOD. THIS MORNING ON TODAY FOOD, WE
ARE ANSWERING THE AGE OLD SUMMER
PARTY QUESTION. WHAT CAN I BRING? WELL, TODAY CONTRIBUTOR ELIZABETH HIGH
SCHOOL HAS TWO DELICIOUS SUMMER SALAD RECIPES AND NO
PRESSURE ELIZABETH. BUT THERE ARE THREE YANKEES
EATING YOUR FOOD. WE NEED THEM
TO BE IN GOOD HEALTH. I HOPE THIS IS GOOD AND TASTE.
THEY’RE CUTE. THEY’RE CUTE. THEY WANT RIBS. YOU’RE HERE ON SALAD DAY. SORRY.
WE TOLD HIM TO STAY AWAY FROM
THE DRINKS THOUGH. HE’S GOT A HEAVY PORK. ABSOLUTELY. SO, I MEAN, Y’ALL KNOW IT’S HOT IS THE HINGE
OF THE HILL IN THE SOUTH RIGHT NOW AND NOBODY WANTS
TO BE SWEATING IN THE KITCHEN. SO WE’RE GONNA DO THESE GREAT
EASY SALADS THAT WE CAN PULL
TOGETHER QUICKLY. SO NOW I’M GONNA GET YOU. I’VE NEVER SHAVED THAT. NO, NO, NO, NO, NO, NO, NO, NO. SHE
IS WONDERFUL. RIGHT. SO HERE WE
GO. TAKE OFF THE ENDS HERE. VERY
GOOD. AND THEN WE’RE GONNA SHAVE IT
JUST LIKE THIS. CAREFUL. LOOK AT YOU. OK. OK. GOT IT. YEAH. OK. KEEP GOING. SO NOW WE GO IN HERE NOW YOU’RE MAKING AND THEN WITH OUR FENNEL, I HAD SUCH HOPES. ALL RIGHT, LET’S MOVE ON
OVER. LET’S MOVE TO THE FENNEL.
THEN NOW IF YOU DON’T LOVE FENNEL, YOU BETTER. IF YOU DON’T LOVE FENNEL, YOU
CAN ALWAYS USE CELERY. THAT’S A GREAT, UM, A GREAT
OPTION. WE’RE GONNA PUT THAT IN
THERE AND THEN WE’RE GONNA START
MAKING OUR DRESSING. OK. KEEP GOING. SO WE’VE GOT A LITTLE BIT OF
HONEY. WE’VE GOT SOME DIJON. WE ALSO HAVE GOT SOME LEMON
JUICE AND THEN WE’RE GONNA SLOWLY
DRIZZLE THE OIL IN HERE. OIL. I, I WAS WAITING LIKE IT. PAUSE FOR YANKEES
REACTION. OK. WHAT ARE YALL
DOING? HOW DO YOU, WHAT DO YOU THINK? YOU KNOW, AND THAT’S THE THING.
I MEAN, REALLY WE NEED TO DRINK. THAT’S NOT
FAIR. THEY’RE DRINKING AND I WANT TO DRINK. I KNOW, BUT THEY GOT A GAME, THE NEXT GAME TONIGHT. THEY GET, THEY GOT DRUNK ON THE TODAY SHOW WIN OR WE’RE GONNA HAVE ANGRY
YANKEES FANS THAT ARE OK. SO NOW WE’RE GONNA, THAT IS IT, IT IS A PEACH AND A MARGARITA. YOU KNOW, WE LOVE ARI. THIS IS BEAUTIFUL. NOW IT IS. SO
NOW WHAT WE DO IS WE’RE GONNA
ADD, WE’RE ADDING PINE NUTS. I’M GONNA ADD THAT VINAIGRETTE
THAT I JUST MADE THE VINAIGRETTE IN THERE, DUMP IT IN AND THEN YES, AND THEN I WANT
YOU TO WATCH AND THEN YOU’RE GONNA TOSS. WHAT
ABOUT THESE? ALL RIGHT. NOW THIS SALAD IS ONE OF MY
FAVORITE THINGS. IT’S EVERYTHING THAT WE JUST MOVE ON. WE DON’T HAVE TIME FOR ALL
THAT. WE GOTTA KEEP IT ALL RIGHT. SO,
HERE WE ARE, THIS IS FARMER’S
MARKET SALAD. THE DEAL IS IF IT GROWS TOGETHER IT GOES TOGETHER. OK. SO WE HAVE, WELL, BECAUSE CORN
PEACHES, IF YOU SEE IT AT A FARMER’S
MARKET, IT’S ALL GONNA GO
TOGETHER. SO IT DOESN’T MATTER, YOU CAN
PUT ANYTHING YOU LOVE IN THERE.
OK. NOW, THIS IS MY FAVORITE TRICK.
SO WHEN YOU’VE GOT, YOU’VE GOT ALL THESE LITTLE
TOMATOES. OK? SO WE’RE GONNA PUT THIS ON TOP
AND THEN YOU JUST YEAH. YEAH, THAT’S A HACK. SO THEN WE’RE GONNA ADD THIS IN AND THEN I’VE GOT SMOKED
CHICKEN. NOW, LISTEN, YOU CAN JUST GO TO
YOUR LOCAL BARBECUE STAND, PICK UP SOME SMOKED CHICKEN OR I MEAN, YOU CAN, YOU CAN
SMOKE YOUR OWN. UM I THINK THAT’S LEGAL IN Y’ALL’S
STATE. NOT IN MISSISSIPPI. ALL RIGHT.
SO LET’S MARK ON BEN. NO. YEAH. NOT IN MISSISSIPPI.
NOT, NOT EVER. PROBABLY. ALL RIGHT. SO LET’S GO AHEAD AND
ADD SOME LEMON JUICE TO THIS LEMON JUICE. AND
THEN WE’VE GOT BALSAMIC, WE’RE GONNA THROW IN TWO CLOVES
OF GARLIC JUST WHOLE LIKE THAT BECAUSE WE’RE GONNA BLEND IT AND THEN A LITTLE BIT OF ZEST
WHICH WE LOVE A ZEST AND THE PARMESAN IS GONNA GO WHOLE
THING. IT’S A PARMESAN
VINAIGRETTE. WHAT’S THE DRINK? ELIZABETH. THE DRINK IS A PEACH. AN APEROL
MARGARITA. I MEAN, IS IT NOT ONE OF THE
BEST THINGS YOU’VE EVER PUT IN
YOUR MOUTH? YANKEES LIKE IT WE’RE OUT OF
TIME. WE ARE OUT OF TIME. ENJOY. DELICIOUS. AMAZING. THANK YOU VERY MUCH. I’M GONNA NEED THIS RECIPE.
THEY’RE ALL, THEY’RE FUELED UP AND LIQUOR FOR THE ELIZABETH, YOU’D HAVE IT NO
OTHER WAY. IF YOU WANT TO GET YOUR HANDS ON
THESE RECIPES, GO TO.COM/FOOD. WE’VE GOT ELIZABETH HIGH SCHOOL
HERE AND YOU GUYS ARE COOKING UP SKIRT STEAKS AND
ROASTED VEGETABLES. BUT I’VE NEVER BEEN ON THIS SIDE OF
YOU DURING A COOKING SEGMENT. WELL, BELIEVE ME, I’VE NEVER
BEEN ON THIS SIDE OF A COOKING, BUT WE ARE MAKING SKIRT STEAK
AND LIZABETH IS GONNA HELP ME. BUT WE, WE MADE THIS ON THE
FIRST EPISODE OF THE SHOW. IT’S EASY IF I CAN DO IT. BUT
WHY DID YOU WANT TO HAVE A
COOKING SHOW? OH, WELL, I MEAN, I DIDN’T, I
WANTED TO LEARN TO COOK. YOU GUYS KNOW, LIKE THE 10 YEARS
I’VE BEEN ON THIS SHOW, THEY’VE BEEN TRYING FOR 10 YEARS
TO TEACH ME HOW AND I WAS LIKE, I NEVER LEARNED
BECAUSE WHAT THEY DO IS THEY SET
IT ALL IT ALL AND THEN I’M LIKE THE DUMP IT AND, OH, IT’S PRESTO. I LIKE THAT. I, I DON’T KNOW HOW TO CUT. I DON’T KNOW HOW TO GRILL
CHEESE. I DON’T KNOW HOW TO DO.
SO I WAS LIKE, OK, LET’S DO IT. BUT WE GOT, AND, AND EVERY TIME I WOULD TRY
TO TAKE OVER, SHE WOULD SAY NO, NO. HAVE YOU ACTUALLY GONE OUT
ON YOUR OWN. AND I COMMITTED FOR MYSELF TO MAKE
EVERY SINGLE THING. AND I’VE DONE ALMOST ALL THE
RECIPES. YOU MADE A VALENTINE’S
DAY DINNER FROM MIKE WITH ROASTED
VEGETABLES. I’M INSPIRED. I CAN, I CAN DRINK. THERE’S A
WHOLE OF BREAKFAST EPISODE THAT’S
COMING UP IN A COUPLE WEEKS WHERE IT’S LIKE HOMEMADE
PANCAKES THAT ARE EASY AND
DELICIOUS. MY KIDS WERE DYING. I PUT LIKE CHIPS IN THAT. I LEARNED HOW TO FRY AN EGG
PROPERLY. DON’T LAUGH. IT’S, IT’S, IT’S NOT EASY. LET’S SO THIS IS ROASTING VEGETABLES, I
THINK. OH YEAH, WE HAVE THIS
LIKE EASY THING. CALVIN USES THE SAME
KNIFE. SO THIS IS GREAT. SHE CAN USE THE, YOU PUT THE BABY KNIFE IN HERE, I CAN HANDLE IT. OK? THIS IS
EASY. WELL, THIS IS JUST
SLICING. I MEAN, ANYBODY WHO’S A KEY. BUT ANYWAY, YOU’RE GOING REALLY FAST AND I WAIT. ACTUALLY ELIZABETH. VERY, VERY. I DON’T KNOW WHAT THICKNESS. WELL, EXACTLY. YES. YOU DO
REMEMBER OUR ROASTING CHART. WE WANNA MAKE SURE THAT THEY’RE
ALL UNIFORM PIECES SO THAT
THEY’RE GONNA COOK AT THE SAME TIME, RIGHT? INCREDIBLE SPRAYS ARE ALL THE SAME. YOU’RE GONNA GET ALL THESE
METHODS OF YOU’LL BE ABLE TO USE IN YOUR
OWN COOKING. THIS CHART IS UM UNBELIEVABLE.
SO THE CHART, THIS CHART, THIS DIFFERENT VEGETABLES. HOW LONG
YOU COOK THEM? COOL SALT PEPPER TOSS. DON’T
CROWD THEM ON THE PAN. IT JUST KIND OF HAS, IT’S LIKE
YOUR LITTLE CHEAT SHEET. IT
TELLS YOU WHAT? EACH VEGETABLE? HOW LONG YOU
ROAST IT? OK. VERY NICE. OK. SO LET’S SAY YOU DID THAT. OK. NOW LISTEN, BE GENEROUS WITH
YOUR ALL. I WOULD SAY DON’T BE CHEAP AND THEN, AND BE WITH YOUR SALT LIKE I ALWAYS WAS
REALLY NOT. AND THEN ALSO I AM
WEIRD. I NEVER WANT TO TOUCH ANYTHING
BUT THEY LET ME WEAR GLOVES LIKE
I, I’M LIKE, NO, I’M HERE. I’LL USE THAT ANYWAY. YOU PUT THEM ON THERE
AND THEN YOU RO SO THESE ARE GONNA GET 5450. SO WE TO CARAMELS, WE WANT THAT. BUT LOOK WHEN YOU SET IT ON THE
TRAY AND JUST USE A NON LIKE THIS. SEPARATE IT MAKE SURE
THEY DID. YOU JUST HEAR WHAT SHE SAID. SHE
SAID, DON’T CROWD THE. LOOK AT YOU. LISTEN, I MADE ROASTED BROCCOLI. IT WAS
DELICIOUS. NOW HERE WE ARE A SKIRT STEAK. IT’S BECAUSE IT’S
ALMOST AS BIG AS YOUR SKIRT. YOU
CAN GO ALL AROUND. SO YOU GOTTA CUT IT. WHERE’S MY
KNIFE? OH, HERE, WATCH OUT. SO YOU RIGHT. YES. SO YOU JUST TRIM IT LIKE THIS. SO JUST BECAUSE WE WANT TO MAKE
SURE IT’S GOING TO BE ABLE TO
FIT IN THE PAN. NOW IF YOU’RE DOING THIS AT HOME
AND YOU HAVE A GIRL, THAT’S,
THAT’S GREAT. UM WE DON’T, SO LET’S GO AND MAKE OUR
MARINADE WE’RE GONNA ADD THIS IS LIKE SOME CHIPOTLE PEPPER. YEAH, EXACTLY. AND THEN NOW BROWN BROWN SUGAR. SO THE BROWN SUGAR DOESN’T BURN
ON THE PAN. NO, WE MARINATE A PAD. IT A MINUTE. IS THAT SOY SAUCE? AND WHAT? MAPLE SYRUP BALSAMIC, LIKE I SAID, IT’S SO THIN. IT COOKS PRETTY
QUICKLY. IT DOES. ABSOLUTELY. SO, JUST A LITTLE BIT ON EACH
SIDE. PROBABLY ABOUT THREE MINUTES PER
SIDE IS ALL YOU’RE GOING TO DO. OK. BUT WAIT, AM I MAR, I
THOUGHT WE MARINATED IT
OVERNIGHT. PUT YOUR, PUT YOUR MEAT IN THE
MARINADE NOW AND ANYTHING FOUR HOURS, EIGHT
HOURS. UM, YOU KNOW. EXACTLY. BUT THEN WHEN YOU TAKE IT OUT,
YOU WANT TO PAT IT DRY. GOD, LOOK AT THIS. I MEAN, SHE HAD IT DRY. YES, I LOVE THIS. THEN YOU COAT YOUR
PAN. I LIKE TO USE A CAST IRON, YOU COAT IT WITH A CANOLA OIL OR
WHATEVER, RIGHT? AND THEN YOU GOT TO LET IT REST, RIGHT?
YOU DO YOU LET IT REST FOR ABOUT
10 MINUTES NOW? OH, I’M SORRY. DID YOU HAVE ANY
MORE? WHAT ABOUT, WHAT ABOUT COOK IT AGAINST THE GRAIN? CUT IT AGAINST THE, WELL, I
MEAN, IF YOU DON’T KNOW WHAT
YOU’RE DOING, BUT SINCE I DO, YOU CUT AGAINST
THE GRAIN LIKE THAT, RIGHT? SO EVERYONE’S HOLDING THEIR BREATH
IN THE DEPARTMENT BECAUSE IT’S LIKE, DID SHE REALLY? BUT I LEARN A LOT. HONESTLY, I’M JUST A LITTLE MORE
CONFIDENT TO TRY IT AND YOU INSPIRE THEIR LIFE. I MEAN, I, I SWEAR I’M SO PROUD OF YOU. WE’RE ON A JOURNEY. THANK YOU FOR HAVING US HOW TO USE THOSE FRESH SUMMER
VEGGIES AND TWO GREAT RECIPES. LET’S TELL YOU ABOUT HER BOOK,
SHALL WE? HER NEW BOOK IS CALLED COME ON
OVER SOUTHERN DELICIOUS FOR EVERY DAY
AND EVERY OCCASION. SO GOOD TO HAVE YOU BACK. SO, I MEAN, I, I’M SERIOUS, I’M THE HAPPIEST
PERSON IN NEW YORK CITY RIGHT
NOW. I DON’T, I MEAN, I’VE JUST BEEN
THRILLED TO BE HERE. I KNOW HOW TO MAKE THIS. THIS IS MY FAVORITE THING. I
LOVE EGGPLANT. BUT I THINK PEOPLE, NUMBER ONE,
A LOT OF PEOPLE JUST SAY I DON’T
LIKE EGGPLANT. WELL, THEY’VE NEVER HAD IT PROPERLY OR THEY JUST DON’T KNOW HOW TO
COOK IT. THAT’S ME. THIS IS THE
KEY. YOU HAVE TO SALT IT BEFORE YOU
START. OK. OTHERWISE WHAT HAPPENS IS, YES, IT HAS A
LOT OF MOISTURE. IT ALSO CAN BE
A LITTLE BIT BITTER. IF YOU SALT IT THOUGH, IT’S
GOING TO DRAW THE MOISTURE OUT. YOU PUT IT IN THERE. SO WE’RE
GOING TO CHOP IT UP, YOU’RE
GONNA SALT IT AND THEN YOU’RE GONNA LET IT SIT
FOR ABOUT 20 MINUTES AND YOU
DON’T HAVE TO IT. NO, YOU DON’T HAVE TO PEEL IT
FOR THIS RECIPE. THEN YOU’RE GONNA PULL IT OUT OF
THAT AND YOU DO HAVE TO DRAIN
IT. OTHERWISE THIS IS GONNA BE LESS
TOO SALTY. YOU WON’T BE ABLE TO
USE IT. OK. SO WE HAVE OUR TOMATOES.
THESE ARE FRESH, BEAUTIFUL
TOMATOES WITH THEIR JUICE. WE’RE GONNA DO A LITTLE BIT OF
OLIVE OIL, A LITTLE BIT OF SALT AND THEN
THAT’S GONNA GO IN THE OVEN. THE REASON WE’RE DOING THAT IS
BECAUSE WE WANT TO DEEPEN IT. WE
WANT TO CARAMEL. YES, WE WANT IT TO CARAMELIZE. UM, AND THAT’S, THAT’S WHAT’S
GONNA HAPPEN BY ROASTING IT. OK. IF YOU, BY CHANCE DON’T HAVE
TIME TO CUT UP TOMATOES CAN YOU
USE CANNED LIKE ABS AND AT A SEASON? SO IF YOU, IF YOU, IF YOU’RE IN THE, IF IT’S
WINTER. ABSOLUTELY RIGHT. NOW, WHY ALL THAT GARLIC? SO WE’RE GONNA GO GARLIC WHOLE
CLOVE. SEE, YOU DON’T EVEN HAVE
TO CHOP THAT UP AND THEN EVERYTHING IS JUST
GONNA GO IN. THAT’S, AND THAT WAS A LITTLE BIT OF
OLIVE OIL ALREADY IN THERE AND THEN WE’RE GONNA
GIVE IT A STIR. NOW, THIS IS SOMETHING, YOU KNOW, I MEAN, FOR A MONDAY
NIGHT, THERE’S NO REASON IN THE WORLD
THAT WE CAN’T MAKE IT SPECIAL. DID YOU SEE HOW LONG THAT TOOK
ME? AND I KNOW YOU SAY THAT YOU’RE
NOT A GOOD CHOPPER BUT YOU CAN
USE BIG PIECES. IT COULD BE BIG, HUGE PIECES AS
LONG AS THEY’RE ALL THE SAME
SIZE, WE JUST WANT IT AND YOU JUST
SERVE IT AND EAT IT JUST LIKE
THAT. A LITTLE BIT OF BASIL ON TOP. THIS IS THIS, YES, THIS IS PHENOMENAL. I KNOW IT IS, IT’S GONNA BE HARDER. SO THEN WE ADD A LITTLE BIT OF VINEGAR
AT THE END AND THAT JUST KIND OF GIVES IT
ANOTHER LEVEL OF FLAVOR. NOW, THIS CAN BE SERVED ROOM
TEMPERATURE COLD. IT’S PERFECT FOR SUMMER
ENTERTAINING BECAUSE IT PUT IT IN THERE DONE. NOW, WE’RE GONNA HAVE SOME LEFTOVERS.
I ALWAYS DOUBLE THAT RECIPE 10 TO MAKE MY YES. AND SO NOW THIS IS THE
THING. THIS IS GONNA HOT SAUCE. IT IS A VEGETABLE LASAGNA. WE’RE
GONNA USE OUR RATATOUILLE. WE DO MAKE A BECHAMEL, WHICH IS
JUST A CREAM SAUCE. OK. SO WE HAVE A LITTLE BIT OF
FLOUR. WE’RE ADDING THIS TO OUR BUTTER,
WHICH IS ALREADY IN HERE. NOW, YOU HAVE GOT TO WHISK THIS OR IT
IS GONNA LUMP ALL UP ON YOU AND YOU DO NOT WANT A
LUMPY CREAM SAUCE. BUT SEE HOW NICE THAT IS. WE ALSO HAVE A BAY LEAF IN HERE.
SO YOU PUT A BAY LEAF IN THERE.
NOW, THIS IS MY FAVORITE NUTMEG. IF YOU’RE GONNA USE NUTMEG YOU,
PLEASE PLEASE GET THE UM, GET THE WHOLE
CLOTHES AND USE YOUR GRATER. ALL RIGHT, BECAUSE IF NO, YOU DON’T NEED
MUCH BECAUSE THE OTHER ONCE IT’S
GRATED, IT REALLY LOSES A LOT OF ITS
FLAVOR. AND IF YOU DON’T HAVE ONE OF
THESE, YOU NEED A GRATER.
EVERYBODY NEEDS A ONE. I’M TELLING YOU THEY ARE THE BEST. THEY ARE THE
BEST. NOW THAT THIS IS NOT WHAT YOU
USE ON YOUR FEET THOUGH. WHEN
YOU HAVE PALACE. ALL RIGHT. THIS IS STAYS IN THE
CLUB. HI. THIS IS WHY WE MISSED YOU. WE’RE GONNA ADD A LITTLE BIT OF
SALT TO THIS AND NOW WE’RE GONNA ADD OUR CREAM. THIS IS JUST MILK AND THEN IT’S
GONNA THICKEN UP BECAUSE WE HAVE THAT FLOUR
AND BUTTER MIXTURE. LET THAT GET A LITTLE BIT THICK.
OK. NOW, HERE’S THE FUN PART. NOW, I’VE GOTTEN A LITTLE SCOLD
WITH THESE. UM, THESE ARE THE BAKE
LASAGNA NOODLES. YES. YES. BUT THEY’RE YUMMY. NO, YOU DON’T. YOU’RE GOING TO
BAKE THEM IN HERE AND THEY WORK
BEAUTIFULLY. UM, YOU KNOW, YOU DON’T HAVE TO
USE THEM. YOU CAN CERTAINLY USE
REGULAR, OBVIOUSLY. OK. NOW, HERE’S OUR FABULOUS
RATATOUILLE. DON’T Y’ALL LOVE IT WHEN I SPEAK
FANCY. I PRACTICED THAT IN THE MIRROR
ALL MORNING AND I WAS LIKE RATATOUILLE. RATATOUILLE. LISTEN. UM, ANYWAY, IT WORKS. SO WE HAVE OUR RATATOUILLE AND THEN WE’RE GONNA DO A LAYER
OF CHEESE. STOP IT. THEN WE DO OUR, OF THOSE THAT CHAEL THE BABY IS KICKING A LOT RIGHT
NOW IN THERE. I’M STARVING. AND THEN THE BEAUTIFUL, YOU JUST GET A BIT. ARE YOU KIDDING ME? GET IN
THERE. THIS IS A GOOD TIME. SO, THE WAY YOU WOULD DO SAUCE,
SO TO SPEAK, YOU DO IT WITH THE.
EXACTLY. NOW, MY HUSBAND, LIKE HE DOESN’T
THINK HE’S EATEN UNLESS HE HAS
MEAT. DO YOU UNDERSTAND? LIKE HE’S LIKE, WHAT ABOUT ITALIAN SAUSAGE, ITALIAN SAUSAGE OR YOU CAN EVEN
DO GROUND BEEF LAMB SAUSAGE. OH MY GOD. YEAH. SO THEN I’M GOING TO COOK THAT
ON THE SIDE. I’M GOING TO VEGETABLES AND THEN WE’RE GONNA
GO AND FINISH IT. BUT CAN I TELL
YOU SOMETHING? THIS MIGHT BE THE BEST VEGGIE
LASAGNA I’VE EVER HAD. THIS IS
DELICIOUS. THIS IS RIDICULOUS. AND THE TIES IT ALL CREAM EVERYBODY AT HOME. I TELL THE TRUTH ABOUT FOOD. THIS IS WORTH GOING TO
TODAY.COM/FOOD AND GETTING THIS
RECIPE HOME RUN. THANK YOU, HONEY. THANK YOU, HONEY, I APPRECIATE IT. YOU KNOW, IT’S GOOD WHEN WE PACK IT UP FOR LUNCH TO REALLY DO HELP, DOESN’T IT? MAKE SURE YOU GET THAT BOOK.
COME ON OVER. COME ON OVER. SO
GOOD TO SEE YOU. SAY IT ONE MORE TIME. COME ON. COME ON, WE GOT TO BOOK IT’S TIME TO GET YOU READY TO
HOST SOME FRIENDS AND FAMILY FOR
A HEARTY MEAL. AND WHO BETTER, WHO, BETTER THAN OUR FRIEND AND
HOSTESS WITH THE MOSTEST
ELIZABETH HASKELL. SHE’S GONNA HELP US OUT. SHE GOT
A NEW COOKBOOK OUT. IT’S CALLED COME ON OVER AND
SHE’S GOT A FIX AHEAD FRIDAY
RECIPE. THAT’S PERFECT FOR WEEKEND
BRUNCH. FIRST OF ALL, WE LOVE
YOU AND, OH MY LORD AND ELIZABETH, I HAVE THAT DRESS BUT
I COULDN’T ZIP IT. I COULDN’T PUT IT. OK. THAT’S, THAT’S KIND OF FUNNY
BECAUSE IT’S BARELY ZIPPED. IT TOOK TWO
PEOPLE TO GET ME IN THIS DAMN
THING. BUT, UM, YEAH, SO I, I’M ONLY
GONNA KEEP IT ON FOR JUST A FEW
MINUTES. TRYING TO BREATHE HERE AND LISTEN. YOU’RE THE BEST HOSTESS. YEAH.
AND I’D LIKE THAT. YOU CAN MAKE SOMETHING AHEAD
BECAUSE OFTEN YOU FEEL LIKE YOU
GOTTA MAKE IT HERE. THEY COME, THEY’RE COMING IN THE
DOOR. I’M GONNA TELL YOU SOMETHING
RIGHT NOW. I, I DON’T KNOW WHERE LIONEL
RICHIE’S KIDS WERE. BUT THAT SONG EASY. LIKE A SUNDAY MORNING IS
RIDICULOUS BECAUSE IT’S NOT, I
MEAN, YOU’RE TRYING TO GET KIDS
DRESSED. YOU’VE GOT SUNDAY SCHOOL OR YOU
GOT A SOCCER GAME, YOU GOT SOMETHING YOU’RE LOOKING
FOR CLEAT, YOU’RE RUNNING AROUND
THIS, WE CAN MAKE TODAY AND YOU CAN
SERVE IT ON SUNDAY, SATURDAY
MORNING AND, AND THERE’S ONE LESS THING
THAT YOU’VE GOT TO DO. ALL
RIGHT, WE HAVE EGGS AND WE’RE GONNA MIX THINGS UP
REALLY WELL. AND THEN WE’RE
ADDING OUR MILK. THIS IS ACTUALLY HALF AND HALF. YOU COULD USE
MILK, BUT I JUST, YOU KNOW, WHY NOT? IT’S
JUST, IT’S NOT FOR THE LACTOSE AND
SENSITIVE, BUT THAT’S OK. WE’VE GOT A LITTLE SALT. WE ALSO HAVE OUR SUGAR, A LITTLE BIT OF VANILLA AND I’M
GONNA TELL YOU SOMETHING.
VANILLA IS EXPENSIVE BUT DO NOT BUY THE IMITATION
VANILLA. IT’S JUST A SAD
IMITATION. ALL RIGHT. I GET THE MONEY. DON’T, IT’S HARD THE SAME WAY. WHAT DOES IT JUST MAKES THAT
MUCH DIFFERENCE? THE FLAVOR IS
INCREDIBLE IN REAL VANILLA. START CUTTING THE COUPONS FOR
SOMETHING ELSE. YOU KNOW.
EXACTLY. IT’S 10 TIMES THE PRICE BUT YOU
NEED IT. ALL RIGHT. HERE WE GO. WE’VE GOT
OUR BLUEBERRIES. WHAT I DID? I
TOSSED A, A LITTLE BIT OF FLOUR IN WITH MY
BLUEBERRIES SO THAT, THIS DOESN’T TURN PURPLE THAT’S
GONNA COAT ON BLUEBERRIES. IT’S GONNA COME, I’M TELLING
YOU, IT’S GONNA PROTECT THEM. WE’RE GONNA PUT THOSE RIGHT ON
IN AND NOW WE HAVE OUR FRENCH BREAD
CHUNK. IT’S GOTTA BE FRENCH BREAD. IS
THAT LIKE A BAGUETTE OR
SOMETHING? WELL, I MEAN YOU COULD USE A
BAGUETTE ANY DAY. OLD BREAD.
REALLY IS GOING TO BE GREAT. YOU KNOW, IF YOU’VE GOT UM FRENCH BREAD OR AN ITALIAN LOAF.
NOW I’M ADDING ANA AND THEN WE HAVE SOME CREAM
CHEESE AND YOU WANT TO MAKE SURE THAT IT’S ROOM
TEMPERATURE. I DID CUT IT UP INTO SMALL
PIECES JUST SO THAT IT WILL KIND
OF BLEND. ALL RIGHT. WHAT ARE Y’ALL
LAUGHING AT? WE JUST, YOU KNOW, Y’ALL LAUGHING AT ME. WE’RE LAUGHING BECAUSE OF
THE AMOUNT OF CREAM CHEESE YOU
JUST LIKE BOWL LIKE WE KNOW THAT YOU’RE SOUTHERN BY
THAT BOWL, RIGHT? IT’S SUNDAY MORNING, Y’ALL, WE NEED A TREAT. OK. NOW, HERE WE GO. WE’LL TAKE OUR, OUR GREASED UM NINE BY 13 CASSEROLE DISH. IF
YOU DON’T HAVE ONE, YOU NEED TO
GET ONE. ESPECIALLY IF YOU’RE GONNA GET
MY BOOK COME OUT BECAUSE LITERALLY EVERY OTHER
RECIPE CALLS FOR A NINE BY 13. UM AND THEN WE’RE JUST GONNA UM
TAKE THIS BUTTER. AND DID YOU NOTICE MY CUTE
BUTTER TAIL? THAT’S JUST SOMETHING ELSE THAT
EVERYBODY NEEDS IS A BUTTER
CAKE. DO WE REALLY NEED A BUTTER COW? WE NEED ONE BECAUSE THEN YOU CAN KEEP THIS ROOM
TEMPERATURE. BUTTER IS ALWAYS AT
YOUR DISPOSAL. IT’S FANTASTIC. TELL THEM YOU ALL RIGHT. SO HERE WE GO. THIS
IS GONNA GO RIGHT INTO OUR OVEN. NOW, IF, IF YOU’RE ACTUALLY MAKING
THIS RECIPE THOUGH, I MEAN, OBVIOUSLY WE’RE DOING THIS FOR
TV TODAY, BUT YOU’RE GONNA LEAVE IT IN THE
REFRIGERATOR AT LEAST OVERNIGHT. SO THAT’S THE GREAT NEWS. WE’RE
GONNA MAKE IT AHEAD AND THEN LOOK AT THIS, Y’ALL
SHOW US ELIZABETH. HAVE YOU EVER BEAUTIFUL AND, AND HOW DO YOU SERVE OUT?
HOW DO YOU SERVE IT UP? GONNA DO A NICE BIG SPOONFUL AND
THEN IT’S GONNA GO ONTO OUR
PLATE. YOU COULD DO A LITTLE BIT OF
POWDER AND UM WE GOT, AND WE LOVE YOU. WE LOVE YOU TOO. GET ELIZABETH’S
NEW BOOK. COME ON OVER. SHE SAYS YOU CAN ENTERTAIN
ANYWHERE AT TODAY.COM/SHOP. GOOD WEDNESDAY MORNING, THE START OF WHAT WILL BE AN
EMOTIONAL DAY FOR THE FAMILIES IN THE IDAHO COLLEGE MURDERS
CASE FACING THE CONFESSED KILLER
IN COURT.
Dining and Cooking